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dance-world

Danilo Notaro - Teatro San Carlo - photo by Federica Capo

dance-world

Photo by Walter Kurtz

walterkurtz.com

magicalfacetiger

A difficult dance movement!

plamsisstuff

😁😆

richy2

(via cgstring, cgstring, jacquestgermain)

forkfulofflavor

Cranberry Pineapple Upside-Down Cake

Ingredients:

For the Cranberry Sauce: 6 oz fresh or frozen cranberries ½ - 1 cup granulated sugar (adjust for sweetness) 1 tablespoon orange zest 1 tablespoon freshly squeezed lemon juice Salt and pepper to taste For the Caramel Glaze and Pineapple: ½ cup (4 oz) butter, at room temperature 1 cup dark brown sugar 2 tablespoon corn syrup 2 teaspoon pure vanilla extract ½ teaspoon salt 6 sliced rings of canned pineapple For the Cake: 4 large eggs, at room temperature ¾ cup granulated sugar, divided ½ cup (4 oz) butter, at room temperature ¼ cup dark brown sugar 3 teaspoon pure vanilla extract 1 ½ cups unbleached all-purpose flour ¼ cup cornstarch 1 teaspoon baking powder 1 teaspoon table salt (or 1 ¼ teaspoon kosher salt) ½ cup buttermilk, at room temperature

Directions:

Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine all but ¼ cup of cranberries, ½ cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until cranberries soften and sugar dissolves. Increase heat to medium-high, cooking until cranberries burst (about 5-6 minutes). Stir in reserved cranberries, add more sugar if needed, and season with salt and pepper. Allow to cool before use. Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (4-5 minutes). Divide the glaze between the pans and spread evenly. Layer with cranberry sauce and top with pineapple rings, pressing gently. Make the Cake Batter: Preheat oven to 350°F (175°C). Separate egg whites and yolks. Beat egg whites until frothy, adding ¼ cup of sugar to form stiff peaks. In a separate bowl, cream butter, remaining sugar, and brown sugar. Add vanilla, followed by egg yolks. Whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the wet mixture, then gently fold in egg whites. Divide batter into the prepared pans, filling almost to the top. Bake for 30-35 minutes until a toothpick comes out clean. Let cakes rest for 5 minutes, then invert them onto plates. Wait before removing the pans and parchment. Serve warm or store for up to 3 days in the fridge.

Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Kcal: 390 kcal per serving Servings: 6 mini cakes

The Cranberry Pineapple Upside-Down Cake is a delightful fusion of tart cranberries, sweet caramel glaze, and juicy pineapple rings. The tanginess of the cranberries perfectly complements the caramelized fruit, creating a balanced dessert that is both sweet and refreshing.

This cake is ideal for holiday gatherings or any special occasion. The individual servings give each guest their own beautifully layered cake, and the presentation is stunning, with the glistening pineapple on top and a moist, buttery cake underneath. Serve warm for a comforting and flavorful treat.

no-longer-another-bondi-blonde

magicandman

Thanks @doubleyourtreasure This is exactly what I needed right now!!

nnshotnsexy

Sugar Hair Removal Sugar hair removal has been around since ancient times. The first documentation is from Pheronic Egypt. The recipe is simple…Sugar, water and lemon juice. No chemicals, no dyes, no strips. First how to prepare the Sugar: Ingredients: • Granulated (regular) sugar 3 cups • Water 2 cup • Lemon juice 2 teaspoons • Ice 2-3 trays Method: • Mix all the ingredients in a small saucepan and put it over medium heat on the stove. • At first when the sugar, water and lemon juice is mixed and stirred it will appear milky in color but as it heats up it will transform into a clear liquid (make sure your heat isn’t too high as sugar tends to cook and change color very rapidly once it is hot) • Stir the mixture occasionally (with a wooden stick or spoon preferably) the clear mixture will start to boil and form big foamy bubbles • Now if you have a candy thermometer life will be much easier for you as once the mixture hits 250 F the sugar paste is ready. • If you do not have a candy thermometer (like me) than keep an eye on the mixture and keep checking the color. Due to the bubbles you won’t be able to see the color directly so you’d have to take it off the heat to let the bubbles settle down and than check the color ( or take it out on a spoon and check it) • From a clear liquid it will change color in to translucent gold and once it starts getting close to brown the paste is ready. If it becomes brown than it may have reached candy stage (higher than needed) so when it cools down it won’t be pasty but will be like a hard candy. • I use a Pyrex low baking dish. I have played with the above recipe quite a bit and found that you can NOT increase the temp but you can play with the amount of sugar to thicken or reduce the hardness once it is cool. To soften the mixture add a bit more sugar (¼ cup) or to make it harder reduce it by 1/8 at time. As the sugar is at a very high temp when it comes off the stove, it is essential that you get it cool ASAP! To do this, decant the sugar mixture into the Pyrex dish and then put it in an Ice Water bath until it sets. Application: Make sure the area to be sugared is freshly washed. Do not use moisturizer on the area before it is sugared. I recommend using an anti-bacterial soap to minimize infection of ingrown hairs. This bit takes a bit of practice so be warned that your first go round may not have the most fantastic results but with some time the results are better than a wax job or shaving! • First spritz the area with water and then pat dry. This causes the pours to contract. • Second, apply some corn starch to the area. This makes it possible for the hair to grab hold of the hair and not your skin…IMPORTANT! • To apply the paste you first form it into a ball at the tips of your fingers. Wear gloves as this makes it easier to change off when your ball is full of fur! • Next, applying against the grain press the ball into the skin and pause • After a few seconds, draw the paste up against the grain of the hair in a smooth motion for about a 2 inch strip. As you get better you can “cowboy” and get longer but one step at a time. • Then when your strip is applied pause just like you did at the beginning of the strip. This will terminate the strip and give you a full clean line. • The removal process is actually a flick of the wrist as much as a pull. You may do many flicks as this is the fastest way to remove the hair. If I can convince my beautiful SL to demonstrate (she is the expert after all) we may try and post a video of this technique if any one is interested. It is important to keep the skin taunt through this process and so the person being waxed is responsible for helping out when required. PLEASE TRIM DOWN DO 1/8 INCH BEFORE DOING THIS! IF YOU TRY WITH A FULL THATCH, IT WILL ONLY BE NASTY!