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Los actores Amanda Seyfried y Thomas Sadoski ya son papás
viernes, 24 de marzo de 2017
De todo lo que nos dio Hannah Montana (que fue mucho)
Vale, eres fan de las BB Creams para el rostro. Pero ¿te imaginas cómo quedarían en el cabello?
Un lugar para crear: la casa de Lydia Delgado en Barcelona
Hackean la cuenta de Instagram de la gata millonaria de Karl Lagerfeld
Little Ree Mini Tour! by Ree
I’m excited that my new children’s series, Little Ree, is released next Tuesday! Little Ree is a semi-autobiographical tale of my transition to country life after marriage, as seen through the eyes of a little girl names—wait for it—Ree!
Little Ree moves to the country just like I did, and she has all sorts of ideas of what it means to be a country girl.
Starting with her first night (just like me), she experiences a few unexpected wrinkles.
Things just don’t quite go the way she had imagined!
(I’ve been in this situation before! More on that later…) But even though she faces a few challenges, she eventually sees that being a country girl is a pretty cool thing.
Little Ree has been such a fun book to write, and I hope you love it.
Here’s where to find Little Ree!
Amazon
Barnes & Noble
Walmart
Books-a-Million
…and other stores all over the land!
TOUR
I’m taking a little tour next week, then again in April. I would love to see you with your kiddos, grandchildren, and friends!
(Note: I have a new cookbook coming out this fall, so if I don’t make it to your neck of the woods this time, I’ll see ya then!)
MARCH
Wednesday, March 29th
6:00 pm
Greensboro, North Carolina
Barnes and Noble
3102 Northline Avenue
Greensboro, NC 27408
Thursday, March 30th
7:00 pm
Decatur
Decatur Library, Georgia hosted by Little Shop of Stories
215 Sycamore St.
Decatur, GA, 30030
Friday, March 31st
5:30 pm.
Nashville, Tennessee
Parnassus
3900 Hillsboro Pike
Nashville, TN 37215
APRIL
To be announced shortly! (OK, TX, and AR fer shur!)
Lots of love,
Big Ree
(Wait…not so sure about that nickname…)
http://ift.tt/2nMAoKN
Little Ree Mini Tour! by Ree
I’m excited that my new children’s series, Little Ree, is released next Tuesday! Little Ree is a semi-autobiographical tale of my transition to country life after marriage, as seen through the eyes of a little girl names—wait for it—Ree!
Little Ree moves to the country just like I did, and she has all sorts of ideas of what it means to be a country girl.
Starting with her first night (just like me), she experiences a few unexpected wrinkles.
Things just don’t quite go the way she had imagined!
(I’ve been in this situation before! More on that later…) But even though she faces a few challenges, she eventually sees that being a country girl is a pretty cool thing.
Little Ree has been such a fun book to write, and I hope you love it.
Here’s where to find Little Ree!
Amazon
Barnes & Noble
Walmart
Books-a-Million
…and other stores all over the land!
TOUR
I’m taking a little tour next week, then again in April. I would love to see you with your kiddos, grandchildren, and friends!
(Note: I have a new cookbook coming out this fall, so if I don’t make it to your neck of the woods this time, I’ll see ya then!)
MARCH
Wednesday, March 29th
6:00 pm
Greensboro, North Carolina
Barnes and Noble
3102 Northline Avenue
Greensboro, NC 27408
Thursday, March 30th
7:00 pm
Decatur
Decatur Library, Georgia hosted by Little Shop of Stories
215 Sycamore St.
Decatur, GA, 30030
Friday, March 31st
5:30 pm.
Nashville, Tennessee
Parnassus
3900 Hillsboro Pike
Nashville, TN 37215
APRIL
To be announced shortly! (OK, TX, and AR fer shur!)
Lots of love,
Big Ree
(Wait…not so sure about that nickname…)
Spring Fever Poll: Winners! by PW Fun & Learning
Thanks for taking our spring poll, everyone! So fun to know about all the grilling, flower-planting, weed-pulling, closet-cleaning, and spring-breaking you’re all doing! Hope you have a wonderful, restful weekend!
Now for the winners of the Merc gift cards and their comments!
Gail C. – “Still have about a foot of snow. But when I see flowers my favorites are lilac and lilies of the valley.”
Debbie M. – “I love spring and summer! Love the weather, flowers, green grass and leaves on trees!”
Tina F. – “Enjoying time with my daughters and going on a weekend trip is the best!!”
Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your prizes!
http://ift.tt/2nvW8Ku
Spring Fever Poll: Winners! by PW Fun & Learning
Thanks for taking our spring poll, everyone! So fun to know about all the grilling, flower-planting, weed-pulling, closet-cleaning, and spring-breaking you’re all doing! Hope you have a wonderful, restful weekend!
Now for the winners of the Merc gift cards and their comments!
Gail C. – “Still have about a foot of snow. But when I see flowers my favorites are lilac and lilies of the valley.”
Debbie M. – “I love spring and summer! Love the weather, flowers, green grass and leaves on trees!”
Tina F. – “Enjoying time with my daughters and going on a weekend trip is the best!!”
Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your prizes!
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Favorite Baking Tools: Kitchen Scale by Joanne
While most American baking recipes don’t require you to have a kitchen scale, I absolutely love having one. I use it every single time I bake.
The most obvious reason that may come to mind for having a scale is that it’s more precise to weigh than measure. But there are other reasons too! It’s easier, saves times, and makes for less dishes, too.
Armed with these points and having just checked that a well-rated kitchen scale only costs $10—$15 these days, I’m hoping to convince you that a kitchen scale belongs in your kitchen too.
Let’s start with the biggest reason to use a scale, which is that it’s more precise to measure by weight than to measure by scooping.
You can set any bowl or vessel onto the scale, and zero set the scale to start. I love how easy it is to grab any bowl of any kind.
Then start pouring the ingredient you want to measure into the bowl, until the scale reads out to the amount needed. In my bowl above I’ve got a cup of flour, which is 140 grams.
Or 5 ounces!
I really love not having to fluff and aerate the flour in the container, fill the measuring cup, level it off with a flat surface, and repeat. It’s so much easier to pour or scoop the flour onto the scale to get the amount I need.
Flour is often kept in big containers, but ingredients like cocoa powder are often kept in smaller containers, and it can be difficult and messy to try to measure with cups in these situations. A quarter cup measure, pictured above, is usually the largest cup I can get inside the cocoa container, so measuring cocoa by weight is how I like to do it.
Using a scale also results in less dishes! When you weigh your ingredients, the only thing you dirty is a bowl, and maybe a spoon for scooping if you don’t want to pour. The alternative is ending up with a few dirty measuring cups, because you don’t want to put the cocoa powder measuring cup into your flour jar or into your sugar jar.
It may not seem like a big deal, but not having to put a set of measuring cups into the dishwasher definitely saves space, and it’s an extra bonus to the advantages above.
So there you have it, a few of the reasons I love having a scale in my kitchen!
Sometimes recipes will give you exact amounts for flour, cocoa powder, confectioner’s sugar, etc, but sometimes the recipes don’t. In those cases, here are the approximate weights that I use for common baking ingredients:
1 cup all-purpose flour = 5 ounces = 140 grams
1 cup cocoa powder = 3.5 ounces = 100 grams
1 cup granulated sugar = 7 ounces = 200 grams
1 cup confectioner’s sugar = 4 ounces = 115 grams
And one final note on these guidelines, since there is sometimes disagreement over measurements: When I measured my brand of flour with the aerate, scoop, and level method, I found 1 cup to equal 5 ounces, and that became my standard. America’s Test Kitchen also goes by the standard that 1 cup of all-purpose flour is 5 ounces. However, I’ve seen others say 1 cup is 4.5 ounces, or even 4.25, so if you’re unsure, I suggest weighing the brand you use with your own scoop test, and making your own conversions.
Happy baking!
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Favorite Baking Tools: Kitchen Scale by Joanne
While most American baking recipes don’t require you to have a kitchen scale, I absolutely love having one. I use it every single time I bake.
The most obvious reason that may come to mind for having a scale is that it’s more precise to weigh than measure. But there are other reasons too! It’s easier, saves times, and makes for less dishes, too.
Armed with these points and having just checked that a well-rated kitchen scale only costs $10—$15 these days, I’m hoping to convince you that a kitchen scale belongs in your kitchen too.
Let’s start with the biggest reason to use a scale, which is that it’s more precise to measure by weight than to measure by scooping.
You can set any bowl or vessel onto the scale, and zero set the scale to start. I love how easy it is to grab any bowl of any kind.
Then start pouring the ingredient you want to measure into the bowl, until the scale reads out to the amount needed. In my bowl above I’ve got a cup of flour, which is 140 grams.
Or 5 ounces!
I really love not having to fluff and aerate the flour in the container, fill the measuring cup, level it off with a flat surface, and repeat. It’s so much easier to pour or scoop the flour onto the scale to get the amount I need.
Flour is often kept in big containers, but ingredients like cocoa powder are often kept in smaller containers, and it can be difficult and messy to try to measure with cups in these situations. A quarter cup measure, pictured above, is usually the largest cup I can get inside the cocoa container, so measuring cocoa by weight is how I like to do it.
Using a scale also results in less dishes! When you weigh your ingredients, the only thing you dirty is a bowl, and maybe a spoon for scooping if you don’t want to pour. The alternative is ending up with a few dirty measuring cups, because you don’t want to put the cocoa powder measuring cup into your flour jar or into your sugar jar.
It may not seem like a big deal, but not having to put a set of measuring cups into the dishwasher definitely saves space, and it’s an extra bonus to the advantages above.
So there you have it, a few of the reasons I love having a scale in my kitchen!
Sometimes recipes will give you exact amounts for flour, cocoa powder, confectioner’s sugar, etc, but sometimes the recipes don’t. In those cases, here are the approximate weights that I use for common baking ingredients:
1 cup all-purpose flour = 5 ounces = 140 grams
1 cup cocoa powder = 3.5 ounces = 100 grams
1 cup granulated sugar = 7 ounces = 200 grams
1 cup confectioner’s sugar = 4 ounces = 115 grams
And one final note on these guidelines, since there is sometimes disagreement over measurements: When I measured my brand of flour with the aerate, scoop, and level method, I found 1 cup to equal 5 ounces, and that became my standard. America’s Test Kitchen also goes by the standard that 1 cup of all-purpose flour is 5 ounces. However, I’ve seen others say 1 cup is 4.5 ounces, or even 4.25, so if you’re unsure, I suggest weighing the brand you use with your own scoop test, and making your own conversions.
Happy baking!
Mango Loves Serrano
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Y los nominados a los CFDA 2017 son...
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Brooke Stacey's total body workout
Get your heart rate pumping with this total body workout by February 2017 cover model Brooke Stacey.
This total body workout is as much about balance and coordination training as it is about building strength. This means you not only train the whole body, but you also make your entire body a stronger and more cohesively functioning machine. Try to put as much power as you can behind each compound movement to get your heart pumping.
Words/workout: Brooke Stacey (pictured)
Photography: James Patrick
Perform each exercise for 3 sets of 10 to 12 reps in each set (or on each leg).
Step-Up with overhead press
1.Stand on the floor behind your step with weights held at your sides.
2. Step right foot on to bench and squeeze glute of back leg as it lifts behind you. While body is lifting up, press weights overhead.
3. Step down to start position and lower weights back to sides. Switch feet and repeat.
NEXT: Walking Lunge with Bicep Curl
Walking lunge with bicep curl
1. Stand upright, feet together, holding a dumbbell by your sides.
2. Take a controlled step forward with your left leg, keeping your elbows close to the body. Lower hips toward the floor and bend both knees (almost at 90-degree angles). The back knee should come close but never touch the ground. Your front knee should be directly over the ankle, and the back knee should be pointing down toward the floor.
3. Push off with your right foot and bring it forward, raising your leg, curling the dumbbells to your shoulders, then lowering the dumbbells to your side. This completes 1 rep.
4. Next, step forward and repeat with the right leg.
NEXT: Dumbbell squat to shoulder press
Dumbbell squat to shoulder press
1. Begin in a standing position with a dumbbell in each hand. Look directly forward, keep your chest up, and place your feet about shoulder-width apart.
2. Initiate the movement with a squat, flexing the knees and hips to lower your body. Descend as far as flexibility allows, maintaining good posture in the spine, hips and knees.
3. Pause for a brief moment at the bottom of the squat before returning to a standing position by extending the hips and knees.
4. After fully rising to a standing position, press the weights overhead by extending the elbows and flexing at the shoulder.
5. Return the weights to the shoulder before repeating the entire movement for additional repetitions.
NEXT: Dumbbell side lunge
Dumbbell side lunge
1. Stand erect with your feet about shoulder-width apart, holding a pair of lightweight dumbbells together in front of you, palms facing in. Your chest should be out, shoulders back, and knees unlocked. Maintain the natural curvature in your back.
2. Facing forward throughout and staying as upright as possible, take a big step out to your side, angling your foot just slightly out. Descend into a moderately deep squat, keeping your trailing leg straight.
3. Push back up and bring your leg back to the start position.
4. Repeat on the opposite side.
NEXT: Single-Dumbbell Front Lunge to Back Row
Single-dumbbell front lunge to back row
1. Stand upright with a dumbbell held in your right hand at your side and your feet about hip-width apart.
2. From the starting position, lunge forward with your left foot, dropping down through your back knee and thigh, and being careful not to let your front knee come ahead of your toe. Your left foot should be pointing out in front of you, with your left knee bent and your left foot firmly on the ground; your right heel may come up slightly depending on how deep you have lunged.
3. Holding at the bottom of your lunge, incline your chest forward at a 45-degree angle, engaging your centre and keeping your shoulder blades together and back flat. Perform a powerful upright row, bending your right elbow as you pull it quickly straight up and back toward the ceiling, until it is at least level with your back. Contract across your right shoulder blade as you lift, and keep your right arm fairly close to your body – it should travel in a straight rather than arcing line.
4. Bring your arm back down out of the row, straighten your upper body back to vertical, and then push off with your left foot to return to the starting position. Repeat for a set on each leg for the desired number of reps.
NEXT: Ice Skater
Ice skater
1. Begin in a standing position with your feet shoulder-width apart. You should be looking directly forward, with your chest up, knees and hips unlocked, and your back straight.
2. Begin the exercise by jumping to the right with a slight bend in your knees.
3. Next, in the same motion, reach down and toward the outside of your right foot with your left hand. Perform this same movement on the opposite side.
4. Repeat this movement for the desired number of reps.
NEXT: Single-Leg romanian deadlift
Single-Leg Romanian deadlift
1. Assume a single-leg stance. Hold a dumbbell in the opposite hand of the supporting leg. Keep the back straight and the torso tight. Look straight ahead with the shoulder blades retracted.
2. Lower the upper body by bending at the hip. Keep the back straight. Lower the dumbbell down the thigh and shin of the supporting leg. Push the hips back and slightly bend the knee during the descent.
3. Swing the free leg back so it stays in line with the torso. Lower the upper body until a mild stretch is felt in the hamstrings. Return to the starting position.
4. Perform the prescribed number of repetitions and switch sides. Focus on pushing the hips back and not on bending at the hips. The movement occurs at hip level. Keep the spine neutrally aligned throughout the entire exercise.
NEXT: Stationary lunge to overhead press
Stationary lunge to overhead press
1. Stand tall with your feet hip-distance apart and dumbbells parallel overhead. Step left foot behind you, keeping heel off the ground.
2. Bending knees, lower your body toward the floor as you bring the weights down to a 90-degree angle. Both legs should bend to a 90-degree angle at the bottom of the lunge.
3. Straighten legs back to standing as you raise dumbbells back to overhead position. Repeat for desired number of reps and switch feet.
NEXT: Box Jumps
1. Begin with a box of an appropriate height 30 to 60 cm in front of you. Stand with your feet shoulder-width apart. This will be your starting position.
2. Perform a short squat in preparation for jumping, swinging your arms behind you.
3. Rebound out of this position, extending through the hips, knees and ankles to jump as high as possible. Swing your arms forward and up.
4. Land on the box with the knees bent, absorbing the impact through the legs. You can jump from the box back to the ground, or preferably step down one leg at a time.
NEXT: Target your core with these three exercises.
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March 23, 2017 at 05:28AM