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Ingredients

• ½ pound butter, softened (2 sticks)
• ¾ cup plus 1 tablespoon granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1¼ teaspoons vanilla extract
• ¼ teaspoon freshly squeezed lemon juice
• 2¼ cups flour
• ½ cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2⅔ cups Nestle Tollhouse semisweet chocolate chips
• 1¾ cups chopped walnuts

Instructions

1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
2. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
3. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Preheat oven to 300°F.
6. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
8. Remove from oven and cool on baking sheet for about 1 hour.

Ingredients

• 2 tbsp butter
• 2 tbsp mayo
• ½ tbsp Dijon mustard
• 3 cloves of garlic
• 1 tbsp parsley
• 1 tsp Italian herbs seasoning
• 1 tsp salt

C'est vraiment bon.

Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé

Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.

Ingredients for 10 yields

For the cake:

• 4 Eggs whites
• Pinch Salt
• ¼ cup + 2 Tbsp. (75g) Sugar
• 180-200g whole almonds or 140g ground almonds

For the cream:

• 4 Egg yolks
• ¼ cup + 2 Tbsp. (75g) Sugar
• 1 teaspoon Vanilla extract
• 100ml Heavy cream
• ½ cup + 1 Tbsp (130g) Butter, softened

For decoration:

• Sliced almonds

Instructions

1. Make the cake: preheat oven to 170°C (340°F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
2. In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
3. In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
4. Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
5. Bake for 20-25 minutes. Allow to cool.
6. Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
7. In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
8. In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
9. Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
10. Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
11. Keep the cake in the fridge for at least 4 hours before serving.

I'm not talking about paperback romance novels or the YA equivalents, like Twilight, because that makes sense to me -- those are written only with women readers in mind. I'm talking about examples like the Jim and Pam storyline in The Office. Watching something like that unfold can be so exciting for me, and I doubt that it's the same for guys. But maybe it is. But if not, why not?

I'm asking this question just as much to see if guys actually do enjoy a well-written love story as to understand why they don't, if that's the case.

To generalize for the purpose of an easy answer, let's think in stereotypically gendered terms. When it comes to love, men have an active role while women have a passive one.

What are the implications of this? It means that what a woman feels as the ups and downs, the mystery, the unknown, the excitement, etc., all things that define "blossoming" love, are things that happen to her. She is passive, she is the recipient. Her agency is contained in her response to these things.

But for a man, anything that makes "love" progress (or regress) pretty much directly stems from one of his actions. He does something or initiates and a woman responds/reciprocates. Because he does not have the gendered luxury of taking a backseat or passive role and watching things happen (if he does, nothing will; the woman will lose interest), he begins, by necessity, to view love as the cause and effect relationship that it more accurately is in reality (he does something, woman responds).

Seeing something like this takes a ton of the "magic" out of it. Compare it to seeing the sun rise every day. It becomes a lot less mystical, exciting, and dramatic when you know exactly why it happens and can simply see it for the cause and effect relationship that it truly is... you may even begin to take it for granted.

This is why romance eventually becomes well... unromantic for men. Romance is not a phenomenon, but instead a verb; it's a series of actions carried out by a man to earn a woman's affections... it's labor.

So when women or their SO makes romantic gestures to men, do they like it? Do men that were heavily pursued by women feel this way? What would be some good romantic gestures for men they would appreciate?

I wonder if this is true in same sex male couples too. Does one do the work over the other? Do they view romance the same or different?

Your answer is fantastic but it raises so many other questions

So when women or their SO makes romantic gestures to men, do they like it?

You're a little bit off the mark—you're actually describing an inversion of the gendered roles here (i.e. the woman is an active contributor while the man is a passive recipient or responder). While a man will appreciate such a gesture, it's not quite what composes the male romantic fantasy (more on this later).

Do men that were heavily pursued by women feel this way?

Men who aren't used to being pursued are usually confused or thrown off by the reversal of gendered roles. The result is the prevailing idea that men do not respond well to being approached first by women or even the autobiographical accounts from men describing instances where they couldn't respond well even if they were attracted to the woman approaching them. This is the men being shocked out of the traditional "script" of romance.

Secondly, when you talk about women pursuing men, that usually happens in a markedly different fashion than the way in which men pursue women (hint: it's more passive). A woman "aggressively" pursuing a man looks more like said woman going to extensive lengths to make it clear that she is available for pursuit rather than actively pursuing; the man is still usually leading things forward in some manner by handling the logistics of this romance. This is where you get those autobiographical stories from men about missing signals; "aggressive" pursuit from women is (usually) a set of passive signals that are clear to men who are experienced, but unclear to men not used to being "pursued."

I wonder if this is true in same sex male couples too.

I do too. I talk with a homosexual friend about stuff like this a lot, maybe I'll bring it up next time I see him.

The Male Romantic Fantasy

I'd say that men usually feel most loved when this normal state of affairs is negated; when they are made to believe that a woman's love is not conditional in the cause-and-effect manner described in the parent post. Love is work for men, but it can be rewarding work when things are going smoothly and the woman is happy as a result. But the male romantic fantasy is to be shown that the woman feels the same way and stands by him when he's down on his luck, when the money's not there, or when he's not feeling confident. He wants to know that the love he believes he's earned will stay even when the actions that feed it wane (however temporarily). A good woman can often lift a man up in his times of need and desperation and weather the storm even when things aren't going well. The male romantic fantasy is an enduring and unconditional love that seems to defy this relationship of labor and reward. A man wants to be loved for who he is, not for what he does in order to be loved.

An interesting way to examine this is to look at what women often call romantic entitlement. An entitled guy is a dude who maintains an unrealistic notion of men's typically active role in love. Before acknowledging reality, this boy uncompromisingly believes that he shouldn't have to do anything or change anything about himself to earn a woman's love; he wants to be loved for who he is, not what he does.

All men secretly want this, but there comes a day when they eventually compromise out of necessity. After that day, they may spend years honing themselves, working, shaping themselves into the men they believe women want to be chosen by. A massive part of what causes boys to "grow up" is the realization that being loved requires hard work. This impetus begins a journey where a boy grows into a man by gaining strength, knowledge, resources, and wisdom. The harsh realities of the world might harden and change him into a person his boyhood self wouldn't recognize. He might adopt viewpoints he doesn't agree with, transgress his personal boundaries, or commit acts he previously thought himself incapable of. But ultimately, the goal is to feel as if his work is done.

When he can finally let go of the crank he continually turns day after day in order to earn love and, even if only for a moment, it turns by itself to nourish him in return, that is when he will know he is loved.

Windows est une catastrophe pour la vie privée, pour l'environnement et pour la liberté. Si vous pouvez vous en passer, il vaut mieux utiliser une distribution Linux. Si ce n'est pas le cas, cette vidéo donne quelques pistes pour limiter les dégâts.

Cette liqueur est aussi appelée "liqueur d'officier" ou aussi "confiture de vieux garçon".

Le principe : malgré son nom, il ne s'agit pas d'une confiture mais de fruits à l'alcool!

Utiliser en quantités égales (100 g environ), tous les fruits de saison de mai à octobre à l'exception des agrumes et autres fruits exotiques (bananes, mangues, ...). Déguster aux environs de Noël et toujours avec modération.

La recette :

• Utiliser un grand bocal en verre ébouillanté et fermant hermétiquement.

• Au fil des saisons, de mai à octobre, placer des fruits sains, lavés et essuyés, dans le bocal.

• Ajouter la moitié du poids en sucre, recouvrir d'alcool de fruits (acheté au supermarché).

• Fermer hermétiquement. Entre chaque ajout de fruit, conserver au frais et à l'abri de la lumière et compléter d'alcool si le niveau vient à baisser.

• Incorporer successivement :

  • fraises (petites et fermes) (fait)
  • cerises (équeutées) (fait)
  • groseilles (égrappées) (fait)
  • framboises (fait)
  • cassis (égrenés) (fait)
  • pêches (pelées, dénoyautées et coupées en dés) (fait)
  • abricots (pelés, dénoyautés, coupés en deux) (fait)
  • nectarines et brugnons (dénoyautés, coupés en quatre) (fait)
  • melon en dés (fait)
  • prunes : mirabelles (fait), Reine-Claude (fait), quetsches
    (coupées en deux et dénoyautées)
  • grains de raisins blancs et noirs (fait)
  • poires (pelées, épépinées et en dés) (fait)
  • ...

Il faut attendre 3 mois avant de déguster cette liqueur.

Conseils et suggestions :

• Ne mettre qu'en très petite quantité les fruits très aqueux tels que fraises, melon et poires.

• Surveiller régulièrement pour vérifier que des moisissures n'apparaissent pas. Si elles apparaissent, les retirer et ajouter un peu d'alcool.

• En guise de conseil de dégustation, vous pouvez vous en servir pour agrémenter des desserts comme des coupes de fruits, des glaces.

Here a recipe for all who want to try it

• 595grams of flour (Tipo 00 flour)
• 386grams Of water (cool temperature)
• 18 grams of salt
• One teaspoon of dry yeast or a quarter of fresh yeast block

If you don’t have tipo 00 flour use type 405 which is very similar but little less water.

Important: mix the flour and salt because yeast hates salt. Let the yeast dissolve in the water and then put it slowly in the flour to mix it well and then knead. I only can recommend a technique to knead it correctly.

Let it rest in a bowl for 3 hours but cover it with a wet kitchen blanket to keep the dough humid. That is very important to prevent it from drying

Ingrédients

Pour l’éponge

• 310 ml d’eau tiède
• 5 gr de levure boulangère type saf
• 1 cuillère à soupe de sucre en poudre
• 1 cuillère à soupe de farine tout usage

Pour la pâte

• 400 gr de semoule fine
• 100 gr de farine
• 9 gr de sel
• 2 cuillères à soupe de sucre
• 50 ml d’huile d’olive
• 50 ml huile neutre
• 1 jaune d’œuf pour la dorure
• Mélange graines

Instructions

1. Dans le bol du pétrin, mélanger ensemble l’eau tiède, le sucre, la levure boulangère et la cuillère de farine.
2. Couvrir et laisser fermenter 30 minutes.
3. Ajouter ensuite la semoule fine (ou extra fine), la farine, le sucre le sel et lancer le pétrissage vitesse 2.
4. La pâte doit devenir souple et lisse. Si la pâte manque d’eau, rajouter une cuillère à soupe à la fois pour obtenir cette texture.
5. Incorporer alors l’huile en filet toujours en pétrissant.
6. La pâte devient parfaitement lisse avec des bulles d’air par endroit.
7. Couvrir et mettre à lever dans un endroit à l’abri des courants d’air (four fonction étuve) pour 2 heures de pousse.
8. Dégazer la pâte et façonner une ou deux galettes en fonction de votre moule.
9. Badigeonner de jaune d’œuf battu et parsemer de graines.
10. Laisser de nouveau lever pour 45 minutes et enfourner le pain au four préchauffé th. 185°C pour 25 minutes de cuisson.Le pain doit être bien doré.
11. Laisser reposer sur une grille avant de le découper.

Colle à la farine

Délayez de la farine (de préférence de seigle) avec un peu d'eau, de façon qu'il n'y ait pas de grumeaux. Sur ce mélange versez de l'eau bouillante jusqu'à consistance de bouillie claire. Continuez à chauffer en agitant sans cesse avec une spatule en bois. Si la colle est trop épaisse, éclaircissez en ajoutant un peu d'eau. Cette colle est ordinairement utilisée pour la pose des papiers peints.

Colle de farine imputrescible et insecticide

Pour rendre la colle imputrescible il suffit d'ajouter au mélange eau-farine de l'essence de térébenthine dans la proportion d'un verre à vin par litre de colle. La « prise » de cette colle peut être retardée par l'apport de sucre en poudre (2 cuillerées à soupe par litre de colle), ce qui peut être intéressant pour certains types de travaux. L'essence de térébenthine ayant des propriétés insecticides, son usage est particulièrement indiqué pour la pose de papiers peints dans les maisons anciennes ou la garniture intérieure de meubles anciens.

Colle de riz

Cette colle est très blanche, transparente et d'une force extraordinaire; aussi l'emploie-t-on de préférence pour le cartonnage de luxe. En mettant moins d'eau vous obtiendrez une colle idéale pour réaliser des objets en papier mâché.
Délayez de la farine de riz (en vente dans les épiceries sous le nom de « crème de riz ») dans de l'eau froide (comptez 200 g de farine pour ½ litre d'eau). Lorsque le mélange aura-la consistance d'une pâte à crêpes, faites-le cuire sur feu doux pendant une dizaine de minutes.

Colle pour faïence

Prenez une poignée de fleur de farine de froment et pétrissez-la avec un peu d'eau, de manière à obtenir une pâte ferme et liée. Continuez à pétrir cette pâte sous un robinet d'où s'écoule un mince filet d'eau. Lorsque l'eau s'écoule claire et limpide d'entre les doigts, la pâte est changée en gluten, colle d'une solidité extraordinaire qui convient à la restauration des faïences.

Colle pour la porcelaine

Mélangez ½ litre d'eau-de-vie ordinaire à la même quantité d'eau. Ajoutez-y, en délayant, 30 g d'amidon et 50 g de craie finement pulvérisée. Ajoutez 15g de colle forte de menuisier « à l'ancienne ». Mettez sur le feu jusqu'à ébullition, ajoutez alors 15g de térébenthine. Mélangez bien le tout.

Un index de recettes de sauces piquantes. Il y en a même une à faire à partir de piments déshydratés.

Old-fashioned soda cookies

Ingredients

• 2 c. sugar
• 2 eggs
• 1 c. lard
• 1 c. sour milk or buttermilk
• 1 tsp. vanilla
• ½ tsp. nutmeg
• 1 tsp. soda
• ½ tsp. baking powder
• ½ tsp. salt
• 4 to 6 c. flour

Instructions

1. Cream sugar, eggs and lard together; add sour milk, vanilla and nutmeg.
2. Sift soda, baking powder and salt with flour; mix to a stiff dough.
3. Roll out on bread board about 1/8-inch thick; cut with cookie cutter.
4. Sprinkle with additional sugar.
5. Bake in 275 to 300-degree oven until done. These cookies may be filled.

Pineapple cookies

Ingredients

• 1 cup shortening
• 1½ cups sugar
• 1 egg
• 1 can (8¾ oz.) crushed pineapple, with juice
• 3½ cups all-purpose flour
• 1 tsp. soda
• ½ tsp. salt
• ¼ tsp. nutmeg
• ½ cup chopped nuts

Instructions

1. Mix shortening, sugar and egg thoroughly.
2. Stir in pineapple.
3. Stir together flour, soda, salt and nutmeg; blend in.
4. Mix in nuts.
5. Chill at least 1 hr.
6. Heat oven to 400°F.
7. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet.
8. Bake 8 to 10 min., or until no imprint remains when touched lightly.

Snow on the mountain cookies

1. Cream together
   • 1½ c. shortening
   • 1 c. brown sugar-light
   • 2 - 1. baker unsweetened squares melted
   • 1 well heated egg
2. Sift together
   • ¼ tsp salt
   • 2 c. flour
   • ¼ tsp. (baking) soda
3. add alternately with ½ c. buttermilk, 1 tsp. vanilla, ¾ c. chopped nuts
4. bake 12 min at 350°F
5. frost with powdered sugar frosting

Ingredients

• 5 Lemons
• ⅓ cup (80ml) Lemon juice
• 2 tablespoons Lemon zest
• ½ cup + 2 tablespoons (125g) Sugar
• 2 cups (480ml) Heavy Cream/Double cream
• 1 teaspoon Vanilla bean paste (optional)

Instructions

1. Wash the lemons well and let them dry.
2. Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
3. Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
4. In a small saucepan mix sugar and lemon zest. Add heavy cream.
5. Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
6. Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
7. Strain through a fine mesh strainer to remove zest – this step is optional.
8. Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
9. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.

Écrire une documentation pour sa maison. C'est une excellente idée !

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Ingrédients

• 1 magret de canard
• 1 foie gras éveiné non assaisonné
• gros sel de guérande
• 1 cas large de sel fin
• 1 cas rase de poivre moulu

Instructions

1. nettoyez le magret de canard et placez le 15 heures dans le gros sel, au frigo
2. rincez le et séchez le bien avec de l'essuie tout
3. ouvrez le en portefeuille sans aller jusqu'au bout
4. assaisonnez le foie egras avec le sel fin et le poivre moulu, massez pour bien faire pénétrer
5. mettez une belle tranche de foie gras assaisonné à l'intérieur du portefeuille de canard et refermez
6. ficelez bien serré et enroule le tout dans un torchon propre
7. placez le tout dans le bas du frigo pendant 3 semaines avant de déguster