Jacaranda :: They are native to Brazil, where they are deciduous; not because of cold winters, but because of the monsoonal wet and dry seasons. They briefly drop their leaves at the end of the dry season, then leaf up again when the rains come. The most common flower colour for jacarandas is the lovely purple-blue.
Apple Crisps
this makes about 25 chips
1 large Granny Smith apple
2 tablespoons light brown sugar
1 tablespoon cinnamon
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper.
Using a mandoline, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the baking sheets, about 12 slices per sheet. Bake for 1 hour. Remove one pan at a time and flip the apple slices over with tongs. When you return pans to oven, also rotate them - put the one that was on the top rack on the bottom. Bake for one more hour. Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.
Exotic Necktie Knots
Ready to level up your Necktie game? Agree or Die has guided video instructionals on how to tie a fancier necktie, guaranteed to blow minds as it defies standard necktie physics. Check out the videos at the links below:
3) agreeordie: Cape Necktie Knot
(Source: Agree or Die / via: Neatorama)
Red Velvet Brownies
Ingredients:
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Directions:
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.Source: Mine!!
I’m salivating all over my keyboard
