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Friday, June 26, 2015
Thursday, June 25, 2015
The Temple of Kalabsha - Egypt

The Temple of Kalabsha - Egypt

Mandulis Unveiled
The Temple of Kalabsha







Walk along an imposing stone causeway that leads from the banks of the lake to the first pylon of the temple, pass a colonnaded court and into the eight columned hypostyle hall. Note the hieroglyphs and the reliefs of Greek pharaohs paying homage to Ancient Egyptian deities. Look for Mandulis, the god clad in the vulture feathered cloak.

Built during the late Ptolemaic period and completed during the reign of the Roman emperor Augustus, the Temple of Kalabsha was dedicated to the Nubian god called Mandulis.
Abu-Simbel Temples Egypt

Abu-Simbel Temples Egypt

Abu Simbel Temples















Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
 Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC.

The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's.  At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.
- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf
Abu-Simbel Temples
Abu-Simbel Temples
Strawberry Lemon Shortcake

Strawberry Lemon Shortcake

Strawberry Lemon Shortcake

 

Ingredients:

Biscuits
2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼  teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 ¼ cups low fat buttermilk
Zest of 1 lemon
Cooking spray

½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling

Strawberry mixture
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed

Directions
Preheat oven to 425 degrees
Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.
Step 2. Coat a baking sheet with cooking spray.  Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.
Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.
Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.
Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly.  Let it stand for about 10 – 15 minutes.
Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.

Make Ahead Instructions

The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.
If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.
Turkey Ranch Club Wrap

Turkey Ranch Club Wrap

Turkey Ranch Club Wrap

 

Ingredients
  • 1 Flatout Wrap (I used the multi-grain with flax)
  • 2 ounce of smoked turkey (I used Plainville)
  • ½ slice sharp american cheese
  • 2 slices cooked bacon** (I use Applegate farms)
  • 1 tablespoon Ranch yogurt dressing (I use Wegman's brand)
  • 2 tomato slices
  • Romaine lettuce (you could also use baby spinach)
Instructions
  1. Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.
  2. Fold sides in and then roll up.
Nutrition Information
Serving size: 1 wrap Calories: 307 Fat: 16 Carbohydrates: 23 WW Points +: 9 Fiber: 9 Protein: 29

 

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Chopped Salad with Roasted Chickpeas


Chopped Salad with Roasted Chickpeas | Green Valley Kitchen

Ingredients
  • Salad
  • 1 15 oz can of chickpeas
  • 1 5 oz bag of baby kale - roughly chopped
  • 1 cup of cherry tomatoes - sliced in half
  • 1 yellow pepper - seeds removed - diced into a medium size dice
  • ½ large cucumber - peeled and seeded - diced into a medium size dice
  • 2 oz of feta - diced
  • 10 kalamata olives - roughly chopped
  • 1 tbs red onion - minced
  • 1 tbs olive oil
  • 2 garlic cloves
  • 8 twists of black pepper
  • A pinch of salt
  • Dressing
  • ¼ cup of buttermilk
  • 2 tbs mayonaise
  • 1 clove of garlic - mashed to a paste
  • 1 tbs chives - finely minced
  • 1 tbs parsley - finely minced
  • 1 tbs white wine vinegar
  • 5 twists of black pepper
  • a pinch of salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse canned chickpeas and dry with paper towel.
  3. Toss chickpeas with 1 tbs olive oil, 2 cloves of minced garlic, 8 twists of pepper and a pinch of salt.
  4. Spread chickpeas out onto a roasting pan and roast in the oven for 30 to 40 minutes. After 20 minutes, stir the chickpeas so they don't burn. Remove when they are toasted and golden brown. Let cool.
  5. While chickpeas are cooking, make the dressing.
  6. Smash 1 clove of garlic to a paste.
  7. Mince chives and parsley.
  8. Add smashed garlic, chives, parsley, buttermilk, mayo, white wine vinegar, black pepper and salt to a small bowl and whisk to combine.
  9. Roughly chop baby kale and toss with half the buttermilk dressing - let marinate while you're prepping the rest of the salad.
  10. Chop cherry tomatoes, cucumbers, yellow pepper, feta, olives and red onion.
  11. Add chopped vegetables and roasted chickpeas to the salad and toss with remaining buttermilk dressing.
Fresh Mozzarella and Tomato Salad

Fresh Mozzarella and Tomato Salad

Fresh Mozzarella and Tomato Salad



Ingredients
  • Salad:
  • 2 cups of cherry tomatoes
  • 8 oz fresh mozzarella - bocconcini or ciliegine - small round cheese
  • 2 tbs minced parsley
  • Dressing:
  • 3 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 small garlic cube - minced
  • 8 twists of black pepper
Instructions
  1. Slice cherry tomatoes in half - I used a combination of yellow and red tomatoes.
  2. Slice mozzarella balls in half (you want the size to be similar to the sliced cherry tomatoes). It's important to use fresh mozzarella in this salad.
  3. Whisk together olive oil, red wine vinegar, minced garlic and pepper. Pour over mozzarella and cherry tomatoes.
  4. Sprinkle parsley over salad and toss gently until combined.
  5. Let sit 15 minutes before serving so the flavors marinate.
Wednesday, June 24, 2015
Carrot Bundt Cake

Carrot Bundt Cake

 

Ingredients:

For the Cake:

  • 2 cup granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 cup shredded carrots
  • 1 cup Fisher Chopped Pecans

For the Filling:

  • 1 package (8oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

For the frosting:

  • 4oz cream cheese, softened
  • 3 Tbsp milk
  • 2 cup powdered sugar
  • 1/4 cup Fisher Chopped Pecans

Directions:

  1. Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
  2. In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
  3. For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
  4. To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
  5. Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
  6. For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans.  
Chocolate Tres Leches Cake

Chocolate Tres Leches Cake


Cake
1 box devils food cake mix (Duncan Hines), plus ingredients to make cake
2 tsp cinnamon

Milk Mixture
1 can sweetened condensed milk
1 (12oz) can evaporated milk
1 cup half-and-half
2 Tbsp cocoa powder

Whipped Cream Topping
2 cups heaving whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
cherries

Mix cake mix, cinnamon, plus ingredients to make the according to package directions. Bake in a greased and floured 9x13 pan. Cool completely.

Mix together sweetened condensed milk, evaporated milk, half and half and cocoa powder. Poke holes in cake and slowly pour milk mixture over cake. Cover and refrigerate overnight.

When ready to serve, whip together heavy cream, powdered sugar and vanilla extract. (I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar). Whip at high speed for 1-2 minutes. Spread over cake and top each slice with a cherry.
Cardamom Plum Trifle with Pomegranate and Pistachios

Cardamom Plum Trifle with Pomegranate and Pistachios

Cardamom Plum Trifle with Pomegranate and Pistachios
from: stylemepretty.com 




prep time
40 Minute/s
cook time
30 Minute/s
total time
1 Hour/s 10 Minute/s
Ingredients
  • 8-10 purple plums
  • 1/4 cup of sugar
  • 2 pods of cardamom
  • 1 1/2 cups of your favorite vanilla pudding or custard.
  • 2 cups of cubed yellow cake. (I used leftover cake I had in the freezer. You can use store bought loaf cake.)
  • 1 cup of whipping cream
  • 2 tablespoons of sugar
  • 1/4 cup of crushed pistachios
  • 8 whole pistachios, peeled
  • 2 tablespoons of pomegranate seeds
Instructions
  1. Cut plums into quarters and add to small saucepan. Add sugar, cardamom pods and a splash of water. Bring to a boil, then turn down heat and let simmer until plums are soft and break apart. Take off heat, let cool and remove cardamom pods.
  2. Fill 8 glasses with 1/4 cup of vanilla custard/pudding. Top each one with a couple of cubes of cake, distributing nicely so cake pieces are seen around the glass.
  3. Once plums are cooled, spoon 2-3 tablespoons of plums on top of pudding and cake.
  4. Sprinkle each glass with 2 teaspoons of crushed pistachios.
  5. Whip your cream with the sugar. You can do this with a mixer, but whipping by hand will give you nicer whipped cream.
  6. Gently top each glass with whipped cream.
  7. Sprinkle with pomegranate seeds and one pistachio nut.
  8. Serve immediately!
Tuesday, June 23, 2015
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