Yurt Buildng Here is a free copy of my book Build your own yurt, written in 1995, It has been used by a great many people who have built their own yurts. Our designs have progressed enormously since 1995. For a much more comprehensive guide see The Complete Yurt Handbook or see the rest of our website A complete guide to making a Mongolian Ger by P.R. Third Edition Fully revised and expanded for 1998 Internet Edition Jan 2000 The Yurt The English word Yurt comes from the Russian Yurta describing a circular trellis walled framed tent. The Kirgiz yurt with bent-wood roof poles and crown and a domed overall shape. The two tiered yurt with a pointed roof and two layers of wall section placed one on top of the other. The Mongol or Kalmuk ger with straight roof poles, a heavy timber crown, often supported by two upright poles, and fitted with a wooden door. This proven design is equally well suited to the many uses for moveable dwellings in this country. Figure 1.
11 cheap gifts guaranteed to impress science geeks Science comes up with a lot of awesome stuff, and you don't need a Ph.D, a secret lab, or government funding to get your hands on some of the coolest discoveries. We've got a list of 11 mostly affordable gifts that are guaranteed to blow your mind, whether or not you're a science geek. Click on any image to see it enlarged. 1. Also known as frozen smoke, Aerogel is the world's lowest density solid, clocking in at 96% air. Aerogel isn't just neat, it's useful. Price: $35 2. Inside these sealed glass balls live shrimp, algae, and bacteria, all swimming around in filtered seawater. EcoSpheres came out of research looking at ways to develop self-contained ecosystems for long duration space travel. Price: $80 3. NASA has been trying to figure out how to get a sample of rock back from Mars for a while now. Every once in a while, a meteorite smashes into Mars hard enough to eject some rocks out into orbit around the sun. Price: $70+ 4. Price: $150 5. So what's next year's new color going to be? 6.
Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
10 Anime Series To Watch! // Also available in French With a huge amount of anime series produced each year in Japan, it’s easy to be lost! You’re wondering what you should watch, this list will help you out: • Plot: Female cyborg Major Motoko Kusanagi and her fellow police officers of Section 9 hunt down a host of criminals in both the real and online worlds. • Why? • Plot: Each of the stories in the series involves several unrelated plots intersecting and crossing each other as events spiral farther and farther out of control. • Why? • Plot: Satou, a 22 years old hikikomori (meaning acute social withdrawal), meets Misaki; she claims she will cure him of his hikikomori ways. • Why? • Plot: In a future where the world has been ravaged by a nuclear apocalyse, there exists salvation in a domed city named “Romdeau”, where humans and their android servants, the autoreivs, live in. • Why? • Plot: A man wakes up in a broken room with no memories. • Why? • Why? • Why? • Why? • Why? • Why?
Cream Cheese Pumpkin Bundt Pumpkin season is upon us! Whoo hoo! As I mentioned on Monday, now the pumpkin onslaught can begin. Although I promise to break it up a bit with other non-pumpkin goodies. But I adore all things autumn and all things pumpkin so I couldn’t be happier that this month for BundtaMonth the ingredient we have to work with is indeed pumpkin. So fill it is what I did! Here’s how to bake with #BundtaMonth: - Bake your October #BundtaMonth Pumpkin Bundt. - Post it before October 31, 2012. - Use the #BundtaMonth hashtag in your title. - Join the Bundt baking party! Here is what we have all baked this month. Anuradha from Baker Street - Pumpkin and Chocolate Marble Bundt Cake Carrie from Poet In The Pantry - White Chocolate Cranberry Pumpkin Bundt Cake Deb from knitstamatic - Pumpkin Orange Cardamom Bundt Dorothy from Shockingly Delicious - Spiced Pumpkin Pecan Bundt Cake with Maple Glaze Katerina from Diet Hood - Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream Enjoy! Ingredients For the Filling:
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description
Apple Rings With the hot summer months upon us, I have found myself buying container after container of fruit. Whether it be strawberries, blueberries or even apples, when it comes to summer I love to sit down with a big bowl of fruit and satisfy my sweet tooth. The best future sister-in-law ever went berry picking the other day while I was out of town. She came home with an over abundance of raspberries and cherries. Thoughts of syrups, tarts, scones, and muffins danced in my head...and the more ideas I came up with, the more I failed to realize that as I was brainstorming, I was also popping one raspberry after another into my mouth. At that point, I was back to square one...until I looked at the kitchen table and saw apples that were begging to be enjoyed. Next on my to do list? Apple Rings For the rings: Ingredients: What is your favorite way to bake with apples? * Recipe slightly adapted from Wikia.
Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Japanese Cheesecake (Fluffy &Creamy) - Christines Recipes: Easy Chinese Recipes When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 60 mins Yield:2 baking pans, lined with baking paper, each size 11.5cmx22cmx6cm Ingredients: