Burke Wills / Texts
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Don't you hate it when you realise you can make the story better. I just thought i should change this :
foreach my $trial ( @roads ) {
if ( $trial =~ /obstacles/ ) {
return ( $unfulfilled ) ;
}
}
to this
foreach my $trial ( @roads ) {
$trial =~ s/obstacles// or return ( $unfulfilled ) ;
}
Can you combine this with the 'reverse art theft' task ?
um, what about a map of the future ?
Or an unrealised past ?
Or a parallel universe ?
Or a map to your Heart ?
There are these newspaper vending machines, but some of them are in very busy areas. Can we get a copy of the 'SF Weekly' from one of the boxes in Market St without ANYONE seeing us do it ?
How elaborate a plan can we come up with ?
1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen blueberries
Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating with milk.
Blend in vanilla.
Add blueberries.
Pour into muffin pan and bake for 25 minutes.
Nonstick spray for the pan
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 2/3 cup sugar
1 tablespoon grated lemon zest
1 1/2 cups buttermilk
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/2 cups blueberries (fresh or frozen)
1. Preheat the oven to 375°F. Lightly spray 10 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, baking soda, sugar, and lemon zest in a medium-sized bowl.
3. Measure 1 1/2 cups buttermilk into a 4-cup liquid measure. Add the lemon juice, egg, and vanilla, and beat gently with a fork or a small whisk until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Carefully fold in the blueberries at the very end. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
6. Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
PRIZE WINNING BLUEBERRY MUFFINS
3 tbsp. butter
1 c. sugar
1 egg
2 c. flour
2 tsp. baking powder
3/4 c. milk
2 c. blueberries
Cream butter and sugar. Add eggs and beat. Add alternately dry ingredients with milk. Mix well. Stir in blueberries. Fills about 16 greased muffin tins. Sprinkle sugar on top. Bake at 375 degrees for 25 to 30 minutes.
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
INGREDIENTS:
* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs, beaten
* 1/2 cup milk
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 cups fresh blueberries, (may use frozen)
* 2 tablespoons sugar, for topping
PREPARATION:
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full.
Sex naturally leads to a desire for Chocolate