I'm totally realizing the havoc that the world is making over this 2012 thing. I totally do NOT believe the world is going to be destroyed in 2012. The mayans have no way of telling, and they are not God and are not connected to God in any way. As Jesus says in Matthew 24:36- "But of that day and hour no one knows, no, not even the angels of heaven, but My Father only." This link http://www.the-end.com/2008GodsFinalWitness/?gclid=CJnXvpjes54CFR4UagodxGdRmg says that Ronald is God's final prophet, which is a crazy idea! This link http://www.tangle.com/view_video?viewkey=fedfefdb680bd6c04bc5 is what I believe about this crazy business. I hope whoever reads this will come to the realization that God is the all knowing of this situation, and anything else that comes up. I believe that this is just satan leading through all this, trying to lead people into fear.

Grande Praire

Me and my Family just took a trip to Quesnel, and then up to Grande Praire Alberta, then down through Banff and Jasper. We went for one week and visited friends and family on the way. This is a pic of me and my friend Zion. (cool name huh??)

Assembling A Wedding Cake

By: Frances Crouter
If you're an experienced baker, making a wedding cake is well within your reach.
Start with the largest cake layer and tackle the base first. Finishing the bottom tier makes assembling the rest of the cake seem easy!

1. This wedding cake was created using a simple white cake filled with lime curd, a pineapple-rum filling, and coconut frosting.

2. With a long serrated knife, trim the "skin" off of the top and bottom of the cake layers. Trim the top of the cake to create a flat surface. (Wrap remaining cake rounds in plastic while you assemble one layer at a time.)
Start by looking down at the cake and your knife hand to make sure you're holding the knife blade level.
Crouch down to eye level with the cake, and turn the cake with one hand to score the outer edge and mark where you're going to make your cut.
(This is when cake turntables come in handy--but a cardboard cake round can be used as well.)

3. Slice ("torte") the cake into 3/8"-thick to 1/2"-thick layers. The thicker the layers, the more rustic the look. Cutting a cake round into multiple thin layers requires more skill, more filling, and more time, but the look is very elegant and refined--think of a Dobos Torte (although those layers are actually baked individually).
Each cake round should yield 2-3 layers, depending upon how thickly you cut them, how full your pans were and how high the cake rose in the oven.
Special insulated baking strips are available that moderate a cake pan's temperature and help cakes bake evenly, without pronounced rounding in the center. Using these strips can help reduce the amount of cake you'll need to trim to get a flat surface.

4. Before adding filling or frosting, brush each cake layer with simple syrup. Pay particular attention to the edges, as this is where the cake will begin to dry out.

5. Spread a generous layer of filling on each cake layer. If you're using a soft filling, like mousse or whipped cream, pipe a ring of buttercream around the edge of the cake to contain the filling.

6. Carefully stack your next cake layer on the frosted or filled bottom layer. Crouch down at eye level to be sure you've stacked the layers evenly. Brush the layer with syrup, and spread with filling.

7. When you've added the top layer, brush it with syrup, and add a generous dollop of frosting. Don't worry about crumbs; you're going to spread this layer of frosting fairly thin and refrigerate the cake to create a "crumb coat" that will seal in the cake and fillings before you frost and decorate the cake. (This stage is also referred to as "masking the cake.")

8. Refrigerate the cake for at least an hour, until the frosting is firm to the touch. Note: butter- and cream cheese-based frostings will firm up more than frostings made with shortening. If you're using whipped cream as a frosting, you can apply a thin layer of jam to help contain the crumbs. There's no need for the extra crumb coat.
Frost the cake round to create a smooth, even coating.

9. Refrigerate the finished cake, and repeat

Dark Chocolate Cake

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr 20 Min
Original recipe yield 3 - 9 inch round pans

12 servings

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

This June I worked in red seal chef Michael Dicks's kitchen. I worked for 3 days in his 3,000 foot catering kitchen. He also owns a restaurant called the Q Steakhouse in Abbotsford, BC. The picture is an example of one of his appetizer plates. We had to cook for 5,000 people a day for the special olympics. I even got to serve at one the schools one day because there was too little volunteers. It definatly was a stressful environment but it sure was fun!!!!!

Greek Stuffed Chicken Breasts

Greek Stuffed Chicken Breasts

1½ hours 25 min prep

SERVES 6
1/4 cup lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 teaspoons olive oil, divided
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
6 bone-in skinless chicken breasts
Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).

THE COLORS AND PATTERNS OF HORSES

Chestnut: Golden brown coat with lighter or darker tail than mane.

Flea-Bitten: Grey coat, with small dark specks more appear in age.

Gray: White coat with black skin the coat will lighten with age.

Skewbald: Big patches of white on many other colors except black.

Brown: Mixture of black and brown on limbs, tail and mane.

Bay: Dark golden color also a Red -Brownish color with black tail, mane and limbs.

Black: Black coat mane, tail and limbs.

Hey!!!!! This is GREAT place where I took some great cooking classes from Chef Dez. For all of you guys who like cooking and would like to learn more try them out!!!
http://www.wellseasoned.ca/calendar.html