Alien Autopsy

If I had a name it would be Krista. But it's too bad cause I don't.

How to crochet a flower, part 1 (by epicabundance)

kincommunity:

BETH’S CHRISTMAS MORNING BREAKFAST
Airs tomorrow 12/1/12 at 7:00amPST
on www.youtube.com/kincommunity
HOT COCOA
1 Serving (just multiply by how many people you are making this for to make a larger quantity)
Ingredients1  cup (240 ml) of  whole milk
2 tbsp (30 ml) half and half
2 tbsp (28 g) milk chocolate chips
1 cinnamon stick for garnish
 Gingerbread Whipped Cream
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
1 tbsp (7 g)  powder sugar
1/4 tsp (0.5 g) ground ginger
¾ tsp (2 g) cinnamon
¼ (1 g) allspice
¼ cloves (.0.5 g)  ground
METHOD:
For gingerbread cream, combine all ingredients in a bowl and whip until stiff peaks form.
For hot chocolate, place milk, and half and half in a large sauce pan, set on simmer.  Once it begins to warm add chocolate chips.  Stir with a whisk until chocolate is completely dissolved.  Garnish with gingerbread cream on top, and 1 cinnamon stick for a stirrer.
 CRANBERRY ORANGE WALNUT BREAD WITH HONEY BUTTER
Makes (2) 9 x 5 loaves
 Ingredients:
3 ½ cups (423 g) of flour
2 tsp (2 g) baking soda
1 tsp salt (5 g)
¾ (135 g) cup brown sugar
¼ (0.5 g) ground cloves
 5 eggs
1 large navel orange, juice and zest
¾ cup (180 ml) canola oil
1 cup (240 ml) whole milk
1 cup (150 g) of  fresh cranberries
½ cup (75 g) walnuts, chopped
Method:
Preheat oven to 350F (180 C). Grease (2) 9 x 5 loaf pans.
Combine all the dry ingredients in one bowl. Combine all the wet ingredients in another bowl.  Add the wet ingredients to the dry and mix until combined. DO NOT OVER MIX (or bread will be tough)
 Add the cranberries and the walnuts and stir gently.  Bake for 40-50 minutes, until a toothpick comes out clean. Serve warm with honey butter.
 Honey Butter
1 stick of salted butter, softened
2 tbsp of honey
Method:
Beat honey into softened butter with a hand mixer (or by hand with a spatula) until well combined.  Serve alongside the bread.

PECAN STICKY BUNS
Makes 12 buns
Ingredients
3  ½ cups (420 g) flour
2 ¼ tsp (1 package) (1/4 ounce/7g)  dry active yeast
2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar
1 tsp salt (6 g)
1 tbsp orange zest
½ cup of raisins (75 g)
1 ½ cup warm water (between 110-125F or 43-51)
2 tbsp (30 ml) melted butter, divided
Sticky Sauce
12 tbsp (180 g) butter
1 ½ cup (250 g) of brown sugar
2 tbsp (20 g) orange zest
1/3 cup (80 ml) fresh orange juice
¼ cup (60 ml) of heavy cream
2 cups (300 g) of chopped pecans
Filling
1 tbsp (12 g) brown sugar
1 tbsp (10 g) white sugar
1 tsp (5 g) cinnamon
1 tbsp (10 g) orange zest
½ cup (60 g) chopped pecans
½ cup (60 g) raisins
3 tbsp (45 g) softened butter
Method:
Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball.  Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it.  Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.
Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream.  Whisk until a caramel sauce develops.  Remove from the heat and allow to cool.
Then make the filling.  Combine sugars and cinnamon.  And set aside.
Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.
Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.
Roll up, like a jelly roll.  Slice into (12) 2” (5cm) slices.  Fit, cut side up, into muffin wells.
Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up.  Allow to cool.  Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack.  
Pour additional sticky sauce on top of the buns and allow to set for 5 mins.  Transfer buns to a cake stand. And dig in! (BEWARE: These are sticky and are meant to be eaten with a knife and fork!)

CHRISTMAS MORNING FRITATA WITH ROASTED POTATOES
Serves 8
Ingredients:
12 eggs
1 tsp (5 g) salt
½ tsp (2.5 g) freshly cracked pepper
½ (120 ml) cup of heavy cream
1 ¼ cups (135 g) of shredded mozzarella cheese separated
1 tbsp (15 g) butter
20 cherry tomatoes
2 tbsp (10 g) basil, roughly chopped
Roasted Potatoes
1 ½ cups (225 g) red new potatoes, diced
1 tbsp (15 ml) olive oil
Good few pinches of salt
fresh cracked pepper to taste
1 tbsp (5 g) herbs de provence
Method:
Preheat oven to 400 F (200 C) degrees.
Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.
Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together.  Stir in 1 cup (90 g) of cheese.
Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame.  Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.
Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.
Garnish frittata with freshly cracked pepper and serve with potatoes.

CITRUS SALAD
Serves 8
Ingredients:
1/3 cup (80 ml) water
¼ (50 g)  cup sugar
3 cinnamon sticks
zest of 2 clementines
5 ruby red grapefruit
3 navel oranges
4 clementines, peeled
2 tbsp pomegranate seeds
Method:
Place water and sugar in a sauce pan, on medium heat until the sugar dissolves.  Add cinnamon sticks and simmer for 5 minutes.  Turn off heat and allow to cool completely (cinnamon sticks will infuse the syrup as it cools.)
Slice ends off citrus and then working your way around the fruit, slice off the peels, a strip at a time, moving the fruit counter-clockwise. NOTE: Since the clementines are so small, just peel those normally by hand and slice into rounds.
Then slice into rounds. Transfer fruit to a serving bowl.  Top with cooled cinnamon syrup, cinnamon sticks and pomegranate seeds

kincommunity:

BETH’S CHRISTMAS MORNING BREAKFAST

Airs tomorrow 12/1/12 at 7:00amPST

on www.youtube.com/kincommunity

HOT COCOA

1 Serving (just multiply by how many people you are making this for to make a larger quantity)

Ingredients
 cup (240 ml) of  whole milk

2 tbsp (30 ml) half and half

2 tbsp (28 g) milk chocolate chips

1 cinnamon stick for garnish

 Gingerbread Whipped Cream

2 cups (480 ml) heavy cream

1 tsp (5 ml) vanilla

1 tbsp (7 g)  powder sugar

1/4 tsp (0.5 g) ground ginger

¾ tsp (2 g) cinnamon

¼ (1 g) allspice

¼ cloves (.0.5 g)  ground

METHOD:

For gingerbread cream, combine all ingredients in a bowl and whip until stiff peaks form.

For hot chocolate, place milk, and half and half in a large sauce pan, set on simmer.  Once it begins to warm add chocolate chips.  Stir with a whisk until chocolate is completely dissolved.  Garnish with gingerbread cream on top, and 1 cinnamon stick for a stirrer.

 CRANBERRY ORANGE WALNUT BREAD WITH HONEY BUTTER

Makes (2) 9 x 5 loaves

 Ingredients:

3 ½ cups (423 g) of flour

2 tsp (2 g) baking soda

1 tsp salt (5 g)

¾ (135 g) cup brown sugar

¼ (0.5 g) ground cloves

 5 eggs

1 large navel orange, juice and zest

¾ cup (180 ml) canola oil

1 cup (240 ml) whole milk

1 cup (150 g) of  fresh cranberries

½ cup (75 g) walnuts, chopped

Method:

Preheat oven to 350F (180 C). Grease (2) 9 x 5 loaf pans.

Combine all the dry ingredients in one bowl. Combine all the wet ingredients in another bowl.  Add the wet ingredients to the dry and mix until combined. DO NOT OVER MIX (or bread will be tough)

 Add the cranberries and the walnuts and stir gently.  Bake for 40-50 minutes, until a toothpick comes out clean. Serve warm with honey butter.

 Honey Butter

1 stick of salted butter, softened

2 tbsp of honey

Method:

Beat honey into softened butter with a hand mixer (or by hand with a spatula) until well combined.  Serve alongside the bread.


PECAN STICKY BUNS

Makes 12 buns

Ingredients

3  ½ cups (420 g) flour

2 ¼ tsp (1 package) (1/4 ounce/7g)  dry active yeast

2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar

1 tsp salt (6 g)

1 tbsp orange zest

½ cup of raisins (75 g)

1 ½ cup warm water (between 110-125F or 43-51)

2 tbsp (30 ml) melted butter, divided

Sticky Sauce

12 tbsp (180 g) butter

1 ½ cup (250 g) of brown sugar

2 tbsp (20 g) orange zest

1/3 cup (80 ml) fresh orange juice

¼ cup (60 ml) of heavy cream

2 cups (300 g) of chopped pecans

Filling

1 tbsp (12 g) brown sugar

1 tbsp (10 g) white sugar

1 tsp (5 g) cinnamon

1 tbsp (10 g) orange zest

½ cup (60 g) chopped pecans

½ cup (60 g) raisins

3 tbsp (45 g) softened butter

Method:

Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball.  Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.

Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it.  Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.

Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream.  Whisk until a caramel sauce develops.  Remove from the heat and allow to cool.

Then make the filling.  Combine sugars and cinnamon.  And set aside.

Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.

Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.

Roll up, like a jelly roll.  Slice into (12) 2” (5cm) slices.  Fit, cut side up, into muffin wells.

Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up.  Allow to cool.  Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack. 

Pour additional sticky sauce on top of the buns and allow to set for 5 mins.  Transfer buns to a cake stand. And dig in! (BEWARE: These are sticky and are meant to be eaten with a knife and fork!)


CHRISTMAS MORNING FRITATA WITH ROASTED POTATOES

Serves 8

Ingredients:

12 eggs

1 tsp (5 g) salt

½ tsp (2.5 g) freshly cracked pepper

½ (120 ml) cup of heavy cream

1 ¼ cups (135 g) of shredded mozzarella cheese separated

1 tbsp (15 g) butter

20 cherry tomatoes

2 tbsp (10 g) basil, roughly chopped

Roasted Potatoes

1 ½ cups (225 g) red new potatoes, diced

1 tbsp (15 ml) olive oil

Good few pinches of salt

fresh cracked pepper to taste

1 tbsp (5 g) herbs de provence

Method:

Preheat oven to 400 F (200 C) degrees.

Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.

Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together.  Stir in 1 cup (90 g) of cheese.

Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame.  Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.

Then turn oven down to 375 degrees (190C). Once frittata is setting up around the edges, top with the remaining cheese, cherry tomatoes, and chopped basil.

Place potatoes on bottom rack of your oven, and frittata on the middle rack. Cook both until potatoes are crisp and Frittata is completely cooked through, puffed and golden brown. It should not giggle in the middle.

Garnish frittata with freshly cracked pepper and serve with potatoes.


CITRUS SALAD

Serves 8

Ingredients:

1/3 cup (80 ml) water

¼ (50 g)  cup sugar

3 cinnamon sticks

zest of 2 clementines

5 ruby red grapefruit

3 navel oranges

4 clementines, peeled

2 tbsp pomegranate seeds

Method:

Place water and sugar in a sauce pan, on medium heat until the sugar dissolves.  Add cinnamon sticks and simmer for 5 minutes.  Turn off heat and allow to cool completely (cinnamon sticks will infuse the syrup as it cools.)

Slice ends off citrus and then working your way around the fruit, slice off the peels, a strip at a time, moving the fruit counter-clockwise. NOTE: Since the clementines are so small, just peel those normally by hand and slice into rounds.

Then slice into rounds. Transfer fruit to a serving bowl.  Top with cooled cinnamon syrup, cinnamon sticks and pomegranate seeds

mutemath:

I wish I had a drumset that looked this “natural”.

hahaha oh my gosh I love this!!!

mutemath:

I wish I had a drumset that looked this “natural”.

hahaha oh my gosh I love this!!!

I am overwhelmed by his smile

His magic dances through my heart

It shows in my tears,

Scares away my fears.

I fall down at his feet

Reaching out just to feel

Oh! How you love me!

How you love me!

Now I feel the heat of the sun

The warmth of his heart

I’m overwhelmed by his smile,

overwhelmed by his love.

WIN Ted Baker, M.A.C & Essence Goodies - 100th Video Giveaway! (by leannewoodfull)

This is freaking crazy

Documentary of a woman who hiked through Iceland.

Belief

I find that a lot of people have disconnected sin with God. As in:

"I love God"

"I know I’m really trying to quit"

This is what a friend of mine said to me as I saw her smoking a cigarette, underaged, and in front of a church building. 

People need to take these sins seriously. It pains me to see people who think they know and love God, and then continue to sin as if God has no say in it. God is bigger than every single human desire that exists. God is more powerful than the urge to light that cigarette. God is bigger than addictions, and if people only had the mind to earnestly pray for God to break the addiction, it would be more than done. God has more power than any human, or thing, on this earth. It would be nice to for once see people believe that. 

He just keeps making me new

Does that even make sense? Absolutely not!

But He is

And it is incredible

dailyspins:

Dreams by Taken By Trees

Buy EP off iTunes or Amazon

(via )

More Circa Survive spam

(Source: youtube.com)

I just fell in love with Anthony Green

(Source: youtube.com)

A Word For Those Who Judge

This post is for those people who feel the need to define the actions of others- who put down anything that their opinion stops to glare at for a while. It is sickening how the people around me- some of my own friends and family, have put it on themselves to judge my thoughts, words, actions, beliefs, etc. They believe strongly that there is one correct way of living life: their way.

I have struggled a battle of growing up. I turned 18 almost three weeks ago. I am becoming my own person, making my own decisions, holding my own standards. Some people always told me I was mature for my age. My father believed I was independent. 

I was always blunt in my way of living (mostly to blame for this is my extreme impulsiveness). I was never afraid to hold my own opinions (though reluctant to voice them) but I was my own person since the day I was born. The problem was, I was never normal. Though now more than ever, this has been my daily battle. As a child, I followed my parents’ orders (though not always without a fight) and was part of a family. Now I’m an adult and I’m rearranging my life accordingly. I’m making my own decisions, living to my own standards. 

The way I live is not normal. And my family and friends have a problem with this. The past couple years, my abnormalities have been ever present, and hanging over it was its evident judgment from its observers. 

I am here to tell all of you, that everyone has been dealt a different path of life. Some will grow up, go to university, buy a home, get married and have a family, and retire quietly. Others find their way into the life of a missionary, serving without comfort that others have. Some people may become artists, living on dime. 

There is no right or wrong path. 


And I hope somewhere along the lines, the people who judge me may come to realize this. I have been granted by God the knowledge and awareness of the severity of peoples’ own judgement, though I myself still struggle with judging people as well. 

I want the world to stop looking down on me because I chose to live my life differently from other people. And I want to grow accepting of the fact that I will be dealt unnecessary judgement from the world because of it- because, unfortunately, sin will be ever-present on the earth, especially in me, save my relief from the burdens of this world and my resurrection with Christ into eternity.

I am glad to God that He has chosen my path for me and all the aftershocks that come with it.