A MILK JOURNEY

I AM GOING TO HOST AN OCCASION  THE UPCOMING DAY. I INTEND TO BAKE CAKE.YET MY BUTTER AND MY MILK RESERVES ARE RUN OUT  AND BY THIS SEASON THEIR PRICES ARE BEYOND MY REACH.DAMM!!  AN ALTERNATIVE WAY ?! OH ,YES!   I CAN TURN THE PANCAKES IN  MY FRIDGE INTO A  TASTY CAKE ...BY USING MY VEGETABLE -BASED MILK  !

I AM 12 HOURS LEFT BEFORE THE GATHERING. QUICK I TAKE THE STARCH OF A FERMENTED AND SIFTERED CORN  FLOUR  AND I SEPARATE IT FROM THE FOAM AND THE TRANSPARENT LIQUID  TJAT   LIES   ABOVE.

IN ANOTHER BOWL I M IX  ALTOGETHER  PINCHES OF SALT AND SUGAR , THE JUICE OF MORINGA OR THAT OF OKRO AND  HOT  MOLTEN BLOBS OF MARGARINE OR HOT COLZA OIL.I MAKE SURE  THIS BEVERAGE AMOUNTS ONE-THIRD OF THE QUANTITY OF THE STARCH. NEXT I  POUR THIS DRINK IN THE STARCH AND I  ENERGICALLY  STIR IT UP .

A COUPLE OF HOURS OF REST LATER I REMOVE THE SCEALED LID FROM THE CLAYEY OR GLASS CONTAINER AND I CAN NOTICE WITH MY EYES HOW SMOOTH  AND WITH MY PALATE HOW GENTLE  THIS VEGETABLE -BASED MILK IS!

THEN  I SOAK THE PANCAKES IN THE MILK ONE AFER ANOTHER AND I PILE THEM  UP ONTO A TRAY.I THEREAFTER THICKEN THE MILK BY ADDING BLOBS OF MARGARINE. I THEN PAINT THE PANCAKES PILE FROM  ITS FOOT TO ITS TOP UNTIL  I OBTAIN A COMPLETELY WHITE HEAP. I  COVER IT WITH A STIFF PAPER BOX AND PLACE THE TRAY IN THE FRIDGE THAT I PRIORLY TUNE UP TO A 3.5 THERMOSTAT LEVEL....UNTIL THE OPENING OF THE GATHERING .I AM SURE WE ARE GOING  TO HAVE A GREAT TIME!!

4 A PERFECT MAKE UP7:

                          MY SECRET FOR

                                    A SUCCESSFUL NAIL PAINTING

 

A GOOD HANDCARE INVOLVES THE FINGERS THE BACK OF THE HAND AND THE NAILS. I HAVE FOUND THAT   WHITE  VINEGARS SUCH AS THE SAUR LIQUID THAT FLOATS ABOVE THE FERMENTED STARCH  OF CEREALS OR TUBERCROPS LIKE SWEET POTATOES  CAN HELP A GREAT DEAL.

THEN TAKING SMALL  COTTON BALLS I PICK UP SOME DRIPS OF VINEGAR AND ENERGICALLY RUB MY HANDS  AND MY FINGERS DESCRIBING SMALL CIRCLES.I  INSIST ON MY NAILS.ONCE THIS CLEANSING EXERCISE IS DONE I TAKE MY HANDCARE CREAM OR MY  YOGHURT AND I ALLOW  SOME COAT OF IT TO SINK IN INSIDE MY HANDS SKIN.ONCE THE SKIN DRIES OFF  I DO SOME MASSAGE AND I CAN NOTICE HOW SHINY MY SKIN LOOKS.

FINALLY I CAN BEGIN TO PAINT MY NAILS  I LET A DROP OF VINEGAR DRIP  ON EACH OF MY NAILS AND I PASS MY NAILS IN A FREEZER  FOR ITS EASIER DRYING OFF  _IT JUST TAKES FEW SECONDS,THEN I SPREAD A FIRST COAT OF NAIL  GLOSS  THAT WILL HARDEN THE NAILS TIPS AND THEN THE FREEZER AGAIN . NEXT I SPREAD A COAT OF NAIL POLISH AND ONCE MORE  BACK TO THE FREEZER .

I REPEAT  EACH OF THESE  STAGES OF THE EXERCISE AND THE RESULT...: MY NAILS  LOOKS LIKE THOSE OF TV ADS.

MY 5 INTO 1 YOGHURT !! 

BY THE TIME OF INFLATION FOODSTUFF SUCH AS MILK AND YOGHURT ARE BEYOND REACH FOR MOST PEOPLE.YET FOR THE GOOD HEALTH OF OUR MINDS IT IS RIGHTLY INDICATED TO TAKE CARE OF ONES FEET . I HAVE FOUND MAKING YOGHURT OF MY OWN IS ENHANCING FOR MY PSYCHE IN ADDITION TO THE SAVINGS IT INCURRES. I OPT FOR A VEGETABLES-BASED MILK . NO WORRY, IT IS GOING TO BE A FULL-MILK FOR I MIX ALTOGETHER AND IN EQUAL QUANTIES THE STARCHES OF FERMENTED FINE FLOUR OF A CEREAL OF MY CHOICE,THAT OF SWEET POTATOES WITH THE FLOUR OF SOYABEANS AND THAT OF GROUND NUTS SUCH AS CASHEW NUTS!! IN ANOTHER BOWL I MIX HOT MOLTEN MARGARINE , THE HOT JUICE OF MORINGA GRAINS ,PINCHES OF SUGAR AND OF SALT AND I MAKE SURE THIS LATER MIXTURE IS ONE-THIRD THE QUANTITY OF THE FERMENTED FLOUR. I THEREAFTER POUR THIS BEVERAGE IN THE FERMENTED FLOUR STIRRING IT UP ENERGICALLY WITH A SPATULA OR A WOODEN STICK. THEN IN A DRY AND DIM PLACE I ALLOW IT TO REST IN A CLAYEY OR GLASS CONTAINER WITH A POROUS LID FOR 8 HOURS. A DELICIOUS MILK ,THAT IS!!

DOUGH NUTS

WINTER.SNOWFLAKES ARE LYING ALL AROUND ON THE GROUND.THEIR SIZES  ARE AS VARIOUS AND VARIED AS THEIR SHAPES .YET ADMIRING SUCH A SHOW THROUGH THE GLASS  MAKES ME FEEL HUNGRY.I WOULD'VE LOVED TO DO SOME BAKERIES, IF THE BAG OF WHEAT WEREN'T PRICED SO HIGH !

HOPEFULLY I 'VE KEPT SOME RICE DOUGH IN THE FRIDGE.  I CAN REMEMBER HOW SIMPLE IT WAS, PROCESSING RICE FLOUR INTO DOUGH  : SOAKING INTO A PLASTIC  CONTAINER ,MEASURES OF RICE FLOUR INTO EQUAL MEASURES  AND A HALF OF SIMMERING WATER.THEN COVER THE CONTAINER AND ALLOW 12 TO 14 HOURS TO REST FOR IT TO FERMENT.  THERESAFTER TAKE A BOWL  AND PASS THE  FERMENTED MIXTURE  THROUGH A SIEVE  HAVING TINY HOLE,  PRESSING  IT WITH GENTLE PUNLHES . THE STARCH PASSES THROUGH THE HOLES  LEAVING  THE COARSE AND STICKY DOUGH IN THE SIEVE.<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-4895474601339690"

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ADDING TO THIS DOUGH , WHISKED WHITES OF EGGS ,MOLTEN BUTTER, LIQUID MILK ,PINCHES OF SUGAR AND OF SALT ,ALL  OF THEM  AMOUNTING THE QUANTITY THAT CAN  REPRESENT ONE -  THIRD OF THE QUANTITY OF THE DOUGH GIVES UP  NICE DOUGH NUTS THAT GENTLE IN THE HAND AND SOFT IN THE MOUTH.I NEED NO YEAST FOR THE DOUGH   IS ALREADY LEAVENED.

AND THEN BACK TO MY SEAT BEHIND THE GLASS WHERE THE FALL OF THE SNOW ENTERTAINS JUST LIK E THE SOUFFLE NUTS IN MY HAND.