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Profile text: http://bearforest.com/lewescouple Currently in chinon France about ½ of the year. We are in Lewes DE. staying safe in chinon France, no longer in the usa for now, seeking friends, good conversation and wine in and around DUMBO (which is where I am on the weekends, Fri-Sun) or in the beautiful city of Port Penn DE or Lewes DE and with my husbear who is not on this site. He is on bear411. (chinonours) I like things french - and am learning to speak french. We also have a home in Lewes DE and in Chinon France. www.chinonfrance.com We plan on spending more time in France now... 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It finds that approximately 335,000 new clean energy-related jobs are on track to be created by over 600 manufacturing projects already launched or announced since August of 2022. That's when Biden signed the Inflation Reduction Act, which includes hundreds of billions of dollars to incentivize the manufacture and purchase of green energy technologies. Notably, the report finds that many of these jobs-mostly manufacturing in wind, solar, batteries, EVs, and energy storage-are concentrated in Trump-friendly areas. More than 100 such projects are located in rural communities, potentially totaling over 50,000 jobs. Most projects are in GOP-controlled House districts, totaling nearly 200,000 jobs. www.pornhub.com/view_video.php?viewkey=ph61e7b11264265 www.pornhub.com/view_video.php?viewkey=ph61853934393c9 https://www.pornhub.com/view_video.php?viewkey=ph5c48f66685098 Coconut Cream Pie Recipe This rich-yet-light coconut cream pie will be the star of any dessert spread. Prep time 40 minutes to 45 minutes Cook time 1 hour Makes 1 pie Serves 8 to 10 Ingredients For the crust: 1/2 recipe flaky pie dough, chilled (or 1 store-bought pie crust, thawed if frozen) All-purpose flour, for rolling For the coconut custard: 1 1/3 cups sweetened, shredded coconut 1 (about 13-ounce) can unsweetened, full-fat coconut milk 1 cup whole milk 3/4 cup granulated sugar 1/2 teaspoon kosher salt 2 large eggs 2 large egg yolks 1/4 cup cornstarch 3 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract For the topping: 1 1/3 cups cold heavy cream 3 tablespoons powdered sugar 1 1/2 teaspoons vanilla extract 1/4 cup sweetened, shredded coconut Instructions Show Images Make the crust: Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again. Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Prick the bottom and sides of the dough all over with a fork. Freeze while you heat the oven. Arrange 2 racks in the middle and bottom third of the oven, then heat the oven to 425ºF. Place the pie dish on a baking sheet. Line the crust with a sheet of parchment paper and fill with dried beans or pie weights. Bake on the lower rack until the edges of the crust are light golden and matte, about 15 minutes. Grasping the parchment, carefully remove the beans or weights. Return the crust to the oven and bake until the crust is fully baked through, golden-brown, and matte, about 10 minutes more. Place on a wire rack to cool. Toast the coconut: Reduce the oven temperature to 350ºF. Line a rimmed baking sheet with parchment paper. Spread 1 1/3 cups plus 1/4 cup sweetened, shredded coconut (this is for both the custard and topping) in an even layer on the baking sheet. Bake on the middle rack, stirring every 3 to 5 minutes, until evenly golden-brown and fragrant, 12 to 15 minutes total. Let cool while you make the custard. Make the custard: Place 1 (about 13-ounce) can coconut milk, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 teaspoon kosher salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar, 5 to 8 minutes. Meanwhile, whisk 2 large eggs, 2 large egg yolks, and 1/4 cup cornstarch in a medium bowl until smooth and all the starch is dissolved. Once simmering, reduce the heat to medium-low. While whisking continuously, add about 1 cup of the coconut milk mixture to the egg mixture to temper. While whisking, add the tempered egg mixture back to the saucepan. Continuing to whisk constantly and taking care to get into the corners of the saucepan, bring the mixture to a simmer (the bubbles will be large and slow and the mixture will have thickened), 30 seconds to 1 minute. Continue to cook, whisking often, until the custard is well-thickened and the starch flavor is cooked off (it should register 175ºF to 180ºF), about 3 minutes more. It should coat the back of a spoon in a thick layer and hold its shape if you swipe your finger down it. Remove the saucepan from the heat. (If you're worried the custard may have curdled a little, you can strain through a fine-mesh strainer into a bowl at this point.) Whisk in 3 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract until the butter is melted and combined. Reserve 1/4 cup of the toasted coconut for topping. Fold the remaining toasted coconut into the custard until evenly distributed. Scrape into the cooled pie crust and smooth into an even layer. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until the custard is set and well-chilled, at least 5 hours, but ideally overnight. Finish the pie: Beat 1 1/3 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 1/2 teaspoons vanilla extract with the whisk attachment in a stand mixer on medium-high speed just until stiff peaks form, 1 to 1 1/2 minutes. Spoon the whipped cream over the pie. Use the back of a spoon to spread and swoop the whipped cream over the custard as desired. Sprinkle with the reserved toasted coconut. Slice the pie, wiping the knife between cuts for clean slices, and serve. Recipe Notes Make ahead: The coconut can be toasted and stored in an airtight container at room temperature up to 3 days in advance. The crust can be baked up to 1 day ahead of filling. Loosely cover the crust and store at room temperature until ready to fill. Storage: Leftover pie can be refrigerated covered with plastic wrap in the pie dish or in an airtight container for up to 4 days. texas yum yum pie Ingredients 1 (3.9 oz) package instant chocolate pudding mix 3 cups milk, divided 1 (9") graham cracker crust 1 (8 oz) package cream cheese, softened 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed and divided 1 cup powdered sugar 1 (3.4 oz) package instant vanilla pudding mix 1/2 cup chopped pecans or walnuts Preparation In large bowl combine chocolate pudding mix with 1 ½ cups milk. Pour into graham cracker crust and level with back of spoon. In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon. In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts. Refrigerate for at least 30 minutes then cut into slices to serve. Sunday supper - from Matthew McConaughey Ingredients: 1/2 cup mayonnaise, plus more as desired 2 teaspoons white wine vinegar 1 tablespoon lemon juice 2 teaspoons wasabi paste 2 teaspoons Italian dressing 3 tablespoons finely chopped red onion 3 tablespoons finely chopped dill pickles 1/3 cup crispy jalapeño chips 1/4 cup chopped apple 1/2 cup fresh corn kernels 1/2 cup frozen peas 10 ounces tuna packed in olive oil, drained Directions: Stir mayonnaise together with vinegar, lemon juice, wasabi, and Italian dressing in a medium bowl until combined. Add in onion, pickles, jalapeño chips, apple, corn, and peas, and stir. Fold in the tuna until well combined. Add more mayonnaise if desired. Serve immediately or refrigerate until ready to serve. Outrageous Garlic Bread S E R V E S 8 12 tablespoons (1½ sticks) unsalted butter 1 head garlic, cloves separated and peeled (see note) 1 cup freshly grated Italian Parmesan cheese 2 tablespoons minced fresh parsley 2 teaspoons grated lemon zest ¼ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (20 to 24-inch-long) crusty French baguette Fleur de sel or sea salt Preheat the oven to 450 degrees. (Make sure your oven is clean or it will smoke!) Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the four pieces on a sheet pan lined with parchment paper. Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm. Make ahead: Prepare the garlic mixture up to 3 days ahead and refrigerate. Warm it slightly in a microwave to make it just spreadable, then prepare and bake the bread just before serving. for xmas - lidia bastianich pignoli cookies Lidia's Italian Pignoli Cookies These gluten-free Italian pignoli cookies, adapted from Lidia Bastianich, are a great holiday cookie full of almonds and pine nuts! A great addition to a Christmas cookie tray. Prep Time 15minutes mins Cook Time 15minutes mins Total Time 30minutes mins Course: DessertCuisine: ItalianKeyword: pignoli cookies Servings: 24 cookies Calories: 120kcal Author: Just a Little Bit of Bacon Ingredients 14-16 oz almond paste 1 cup granulated sugar 2 large egg whites 2 tsp orange zest 1 1/4 cup pine nuts confectioners' sugar for dusting, optional Instructions Preheat oven to 350F. Line a baking sheet with parchment paper. Break up the almond paste a bit into the bowl of a food processor. Pulse until the paste has been transformed into small crumbs. Add the sugar and pulse a few more times. The almond paste will be the texture of cornmeal. Add the egg whites and orange zest. Process to make a smooth dough, about 30 seconds. Pour the pine nuts into a wide bowl. Divide the dough into 24 portions, each will be about 2 tablespoons. Roll each cookie into a ball and then drop it into the pine nuts so that one side of the cookie is covered in pine nuts and one side has none. Flip the cookie out of the pine nuts and onto the baking sheet so that the side with the pine nuts faces up. Bake for 13-15 minutes, or until lightly browned. Cool on the baking sheets for 5 minutes and then transfer the cookies to a cooling rack. Once the cookies are cool, dust them with confectioners' sugar. Cookies will keep for up to one week. Notes The nutritional information is an estimate and is included for informational purposes only. Please make your own calculations using your specific ingredients if you need an accurate calorie count. I include a range of amounts for almond paste since I find either 8 oz cans or 7 oz tubes, depending on which market I'm visiting. Either works just fine in the recipe. https://www.boyfriendtv.com/videos/1311052/fuck-with-my-hairy-uncle/?tag=gay%20sex%20fuck&withoutId=1310247&_=1736868644256&ct=0--1736868644 Ingredients 1 1/2 lb.sirloin steak, thinly sliced 1 c.low-sodium beef broth 1/2 c.low-sodium soy sauce 1/2 c. brown sugar 3 tbsp.sesame oil 1 tbsp.sriracha 3 cloves garlic, minced 3 green onions, thinly sliced, plus more for garnish 2 tbsp.cornstarch 2 c. broccoli florets Sesame seeds, for garnish Cooked jasmine rice, for serving Directions In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours. When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more. 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