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Calamari Fritters Recipe

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Ingredients

200 gm flour

Salt

Paprika powder

Black pepper

600 gm squid, cut into 5mm/ 1/4 inch rings

For Chilli Mayo:

2 Tbsp of mayonnaise

1 red chilli, sliced

1 teaspoon of capers

1 teaspoon of cut gherkins

Juice of 1/2 lemon

A pinch of paprika powder

Directions

Season the flour with salt, pepper and paprika powder.

Mix the squid with flour until they get fully coated.

Fry in the deep fryer for 2 minutes.

Serve with chilli mayo.

For chilli mayo
:

Mix the mayonnaise with red chilli, capers, gherkins and lemon juice and give it a good stir.

Season with Paprika powder.

Photo Credit: Trip Advisor

The Truth Hurts – You have no rights by George Carlin

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The Holiday No One Talks About (BLW Contributor)

timewithlyme

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It’s start of the holiday season, and just coming off of the bazillion Thanksgiving posts from grateful people, we are now inundated with posts of people’s decorated Christmas trees.

I, for one, boycott decorating for Christmas until the first weekend in December. I say “boycott” with love and affection because I just can’t enjoy one holiday by rushing into another. And truthfully, I still haven’t put away all my dishes from Thanksgiving yet, so I’m not ready to make another mess in my home without cleaning up from the one I already have right in front of me.

And besides, there’s still ONE more unnamed holiday event that I need to get through before putting up the tree and lights. Mother Nature sponsors this magnificent occasion, and yet it doesn’t get a special date on the calendar. Instead, we recognize this as an entire SEASON of colorful joy, known simply as…

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Chocolate Mousse Pie Recipe

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Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow

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Whatever Wednesday – 500 words? (BLW Contributor)

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Canary in the coalmine

The Angry Generation-Xer.          Copyright© T. Riggs 2016

If I had any alter-ego that fulfilled all the animosity of my psyche not being addressed by the bitchy 15 year old that forever resides in a quiet corner of my brain – it would be The Angry Generation-Xer. Juxtaposed, the two give balance to my anger. The 15 year old is the thinker, re-watching old movies, re-reading books, and providing a running commentary when she finds something particularly annoying or amusing. The Generation-Xer is the drill sergeant.

I remember in my early-twenties, first hearing the term “generation-x” and wondering, first; why the heck we needed to label it, I mean real 1980’s recession survivors took a seam-ripper to their Members Only jackets to remove the logo. Kids in the 80’s refused to be labels and walking advertisements. Anarchy was the way… we were too cool to have labels.

Secondly, I…

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How to say I Love you in Sign Language with a Review of Arrival starring Amy Adams & Jeremy Renner

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WAYS TO SAY “I LOVE YOU”


SIMPLE LESSONS IN SIGN LANGUAGE

Jason's Movie Blog

WHAT IS YOUR PURPOSE ON EARTH?


Throughout the years, many have wonder of what our “first contact” with extraterrestrial life (alien) will be like. Will they be friendly? Will they be hostile? How will they look like? How will the general public regard these celestial beings? Will they understand our language and accept our humanity? Such questions have always been asked amongst the masses from the average “Joe Everyman” to prolithic scientists to powerful world leaders. While Earth has yet to have alien visitors arrive to our planet, Hollywood (over the years) has offered plenty of cinematic sci-fi representation of such an event with feature films, including film adaptations H.G. Well’s War of the Worlds (there’s being several movie adaptations of this), Close Encounters of the Third Kind, District 9, The Day the Earth Stood Still (both the original and remake), and Independence Day just to name a few…

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Child Safety (BLW Contributor)

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A Momma's View

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I attended a child safety and protection course for sport clubs yesterday. It was something I felt I should do in my volunteer role. Now, I did not have many details. All I knew was that it was all about creating or making policies of sports club that are in place stricter and the environment for the children involved safer.

Maybe it’s my way of thinking but for some reason I expected them to talk about uneven grounds, twisted ankles, maybe issues with overly excited parents, referees other players. But I didn’t expect to talk about sexual abuse.

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Happy French Toast Day!!! – Fluffy French Toast Recipe

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FLUFFY FRENCH TOAST

Ingredients 

Original recipe makes 12 slices

  • 
1/4 cup all-purpose flour
  • 
1 cup milk
  • 
1 pinch salt
  • 
3 eggs
  • 
1/2 teaspoon ground cinnamon
  • 
1 teaspoon vanilla extract
  • 
1 tablespoon white sugar
  • 
12 thick slices bread
  • PREP
10 mins
  • COOK
20 mins
  • READY IN
30 mins

Directions

  • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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Why I’m Angry and You Should Be Too (BLW Contributor)

Kristina's Krazy Adventure

I have been thinking about how much I’ve learned since I started blogging and it actual amazes me the knowledge I’ve gained since January. I considered myself quite knowledgeable in the area of food and nutrition just as a person who likes to be well informed and enjoys learning. However, I have never learned so much about food and nutrition so much as I have just in the past nine months alone. I considered myself one of those people who knew what I should be doing but just wasn’t doing it. I was too lazy or my willpower just wasn’t good enough to compete with “healthy” eating. I have felt that way since the beginning of high school when I saw a doctor as they were concerned that my thyroid may be under active and that my numbers were a little bit under what was considered normal. I vividly remember…

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