World's best breakfasts

A Year of Slow Cooking Two Suns? Twin Stars Could Be Visible From Earth By 2012 - StumbleUpon By Dean Praetorius | HuffingtonPost.com Earth could be getting a second sun, at least temporarily. Dr. Brad Carter, Senior Lecturer of Physics at the University of Southern Queensland, outlined the scenario to news.com.au. When that happens, for at least a few weeks, we’d see a second sun, Carter says. The Star Wars-esque scenario could happen by 2012, Carter says... or it could take longer. But doomsday sayers should be careful about speculation on this one. In fact, a neutrino shower could be beneficial to Earth. UPDATE: To clarify, the news.com.au article does not say a neutrino shower could be beneficial to Earth, but implies a supernova could be beneficial, stating, "Far from being a sign of the apocalypse, according to Dr Carter the supernova will provide Earth with elements necessary for survival and continuity." UPDATE II: In a follow-up piece on news.com.au, Dr. Article from: huffingtonpost.com Top Image: Source Tune Into Related Red Ice Radio Programs:

A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs

How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups) Now, the chicken.

Vintage Recipe: Warm Fudgy Pudding Cake Recipes from The Kitchn This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. And like all such things, it's best served warm and with a generous scoop of vanilla ice cream. In the copy of Favorite Recipes from First United Methodist Church of Stillwater, Minnesota that has been passed down to me, the recipe for "Chocolate Cake Pudding" by Shirley Nelson is circled in bold blue ink. In a quick phone consultation with my mother, she laughed and admitted that she had no idea which of these venerable church ladies' recipes my grandma followed, though she's absolutely sure it used cold water. In pulling together my own version of this vintage recipe, I simply channeled Grandma Dola. Even channelling Grandma, this recipe still takes a leap of faith. Serves 6 to 8 Notes:

5 Ways to Give Yourself an Education That Kicks the Crap Out of the One You... - StumbleUpon 5 Ways to Give Yourself an Education That Kicks the Crap Out of the One You Got in School One of the biggest reasons that people are denied the privilege of education is because they can’t afford it. However, today we live in a world where knowledge and information are at our finger tips like never before. Technology has leveled the playing field so that anybody with an interest and an internet connection can receive a world class education. Bloggers, podcasters, search engines and digital content creators of all types of have made it possible for us to learn virtually anything we want to even if we don’t have the money. If you want to learn anything chances are there is somebody creating content about the subject and sharing it with the world at no cost. Self Motivation is Not Optional Taking this kind of approach to educating yourself requires an extremely high degree of self motivation. 1. 2. Want to learn how to get in shape? 3. 4. 5. Education as we know it is changing rapidly.

French Toast Egg-in-a-Hole Whenever I’m out to brunch, or even if I’m making it at home, I have a really hard time choosing between sweet and savory. Luckily, I’ve got a special — yet weekday-ready — breakfast that’s both, and pretty much perfect any time of day. This tasty recipe combines two favorites into one: egg-in-a-hole and French toast! For ease, the recipe is baked, so no need to stand over a hot stove. Makes: 4 servings Ingredients: 4 thick-cut slices day old Italian bread 6 eggs, divided 1/2 cup milk 1 tablespoon sugar 1/4 teaspoon sea salt Maple syrup and fruit for garnish Directions: 1. 2. 3.

Pickled red onion and cucumber salad recipe This is really a piquant salad, but the onion is a mild introduction to the addictive world of pickles… 2½ tbsp unrefined caster sugar large pinch of salt 75ml (2¾fl oz) red-wine vinegar 2 small red onions, halved and very finely sliced ½ large cucumber, peeled, halved, deseeded and sliced a few radishes, trimmed, scrubbed and finely sliced small handful of mint leaves, torn handful of radish sprouts Warm the sugar, salt and vinegar with a splash of water over a low heat, stirring until just dissolved. Scandikitchen: Scandinavian Food Scandinavia is a big place, and filing our whole food culture in a box marked “pickled herring” isn’t going to cut the (dill) mustard. There’s a lot of talk in the press about something called the Nordic Diet. It all stems from a study about how eating the Nordic way can be very beneficial for your whole being. Read more about the actual Nordic Diet here (Link to be added here – need to write it too – wooo hooo – feel free to have a stab?) Scandinavian food is a bit like us, really: no nonsense, direct and occasionally your face. • Grain and cereal such as rye and oats • Seafood and fish, mainly prawns, salmon, mackerel and herring • Meat both smoked and cured, including lots of game (sorry, Rudolf) • Stuff from trees, bushes and fields such as wild berries and mushrooms A distinct lack of sunlight and very long, cold winters meant we quickly got used to the idea of preserving food, pickling vegetables and smoking and curing meats to make sure we had enough to last the winter. Smörgåsbord