What is a good name for a female white cocker spaniel puppy?
If she's white maybe Snowball, Diamond, Polar Bear, Bear, Sunshine, Sky, Star, Sugar (I like that one), Snow.... just to name a few..you don't have to use these, I just couldn't think of anymore.
She can buy 18eggs for$1.49 or 12 eggs for$1.09which is the better buy?show your work and explain.?
1.49/18= 0.082 repeating 1.09/12= 0.091 18 eggs is a better buy because the unit price for each egg is cheaper.
I want to lose 15kgs by December how can I achieve this goal? ?
I eat reasonably healthy and im only the 15 kgs overweight so i have had a lot of trouble getting it off. I have to sing jan 1st and will be projected onto a huge sceen and I want to look better so I can be more comfortable. Please help if you can. I'm 21 years old 5 foot tall weigh 60kgs I have a small frame thanks
If anyone gets this I will be shocked...?
Is this it? (Also known as Sicilian Cucidati) "Cosi di Ficu - - Traditional Sicilian Christmas Cookies with Figs INGREDIENTS: * 1 k (2 1/4 pounds, 2 pound bags + 1 cup) the best flour * 1 pound 10 ounces (650 g) dried figs * 1 3/4 cups (350 g) sugar * 11 ounces (375 g) rendered lard * 1/4 pound (100 g) raisins * 1/4 pound (100 g) blanched toasted almonds * 1 teaspoon vanilla extract or 1 packet vanillin * Some bitter chocolate * The zest of a lemon * The zest of an orange * The zest of a tangerine (the fruit should be organically grown) * 1/2 cup espresso coffee * 1 teaspoon honey * A handful of diavulicchi (colored bits of sugar) PREPARATION: "Begin by preparing the filling: grind the figs, citrus zest and almonds together, then put them in a bowl and add to them the raisins, chocolate (he doesn't say how much; go by eye), coffee, and honey. Mix well and let rest, covered. Soften the lard by kneading a little hot water into it and combine it with the flour to obtain a dough, working in the sugar and vanilla too. Roll out the dough and cut it into pieces large enough to be folded over balls of filling (he suggests doing recognizable shapes, for example donkeys, barrels, dogs, dolls, baskets, etc). Once the filling is in the dough, take a sharp knife and trace zigzag geometric patterns in the dough, so that when the cookies bake the dough will pull back, revelaing the filling below. As soon as they are done, brush them with lightly beaten egg yolk and sprinkle them with diavulicchi. To heighten the chromatic effect. Mr. Correnti doesn't say anything about baking time or temperature (this sort of omission is much more common than you might think in Italian recipes). I'd figure a baking temperature of 360 F (180 C) and bake them until light golden." Another recipe, with better instructions, here: http://www.italiansrus.com/recipes/cucid...