A pilot ejects from extremely low altitude from an English Electric Lightning F1, Sept 13, 1962. A true example how the ejection seat saves pilots lives in a crisis situation.
1 sheet frozen puff pastry, defrosted
1/4 cup flour
1/2 cup Nutella
1 banana, sliced into rounds
1 cup mini marshmallows
Preheat oven to 400-deg. Line a baking sheet with parchment paper.
Sprinkle a flat surface with the flour and spread out the puff pastry. Cut into 9 squares. Place the squares on the parchment paper-lined baking sheet.
Spoon one tsp of the Nutella onto the center of each square, then top with a banana slice and 3-4 mini marshmallows.
Bring the corners of each pastry square together and pinch to seal closed. Bake for 15 minutes until golden brown. (Note: If some of the purses open during cooking, you can pinch them closed right after you remove them from the oven while still hot.)
Approximate Nutritional Values: http://www.food.com/recipe/banana-nutella-delight-186883
- Large Geode 4.1” Red Crazy Lace Agate Carved Crystal Skull
- Geode 6.3” Laguna Lace agate Carved Crystal Skull
- Rare Titan 10.8” Colorful Mookaite Jasper Carved Crystal Skull
- Geode Huge 4.8” Red Crazy Lace Agate Carved Crystal Skull
- Huge 5.0” Red Crazy Lace Agate Carved Crystal Skull
[ Via: Skullis ]
the only appropriate crystal skulls
you ever seen the phantom or the last indiana jones movie. I would definitely take any of those and these skulls. Tbh I really want the phantoms ring.
Roasted Cauliflower Soup with Scallops
1 lb sea scallops
1 large head cauliflower, cut into florets
5 tbsp extra virgin olive oil (divided)
1 cup onion, finely chopped
1 leek, cleaned and sliced
1 clove garlic, minced
15 oz chicken broth
2 cups heavy cream
1/2 cup pecorino cheese, grated
1/4 cup truffle oil
Salt and white pepper to taste
Preheat oven to 375-deg.
Place the cauliflower florets on a large baking sheet and drizzle with 2 tbsp oil. Sprinkle with salt and white pepper and toss to coat. Roast, uncovered, for 30 minutes or until tender and just beginning to brown.
In large saucepan, heat 2 tbsp oil over medium heat, then add the onion, leek, and garlic. Cook, stirring occasionally, for 10 minutes or until the onions begin to turn translucent.
Add the roasted cauliflower, chicken broth, and heavy cream to the saucepan. Bring to boil, then reduce heat and simmer, covered, 10 minutes.
Pour the mixture into a blender or food processor and puree until smote, then return the soup to saucepan. Season to taste with salt and pepper, then turn the heat down to low.
Pat the scallops dry with a paper towel, then season with salt and pepper.
In a large skillet, heat the remaining oil over medium-high heat and gently place the scallops in the pan. Cook for 2 to 3 minutes per side or until they develop a golden crust.
Place 2-3 scallops in each serving bowl, then spoon the soup around them. Garnish with the pecorino cheese and drizzle with the truffle oil.
Approximate Nutritional Values: http://www.food.com/recipe/cream-of-cauliflower-and-stilton-soup-428510