4. Use as a Facial Scrub and Body Exfoliant
Give yourself an invigorating facial and body scrub. Make a paste of 3 parts baking soda to 1 part water. Rub in a gentle circular motion to exfoliate the skin. Rinse clean. This is gentle enough for daily use. (For a stronger exfoliant, try one of these great 5 Homemade Sugar Scrubs.)
8. Make a Hand Cleanser and Softener
Skip harsh soaps and gently scrub away ground-in dirt and neutralize odors on hands with a paste of 3 parts baking soda to 1 part water, or 3 parts baking soda to gentle liquid hand soap. Then rinse clean. You can try this honey and cornmeal scrub for hands too.
12. Soothe Your Feet
Dissolve 3 tablespoons of baking soda in a tub of warm water and soak feet. Gently scrub. You can also make a spa soak for your feet.
13. Make a Surface Soft Scrub
For safe, effective cleaning of bathroom tubs, tile and sinks–even fiberglass and glossy tiles–sprinkle baking soda lightly on a clean damp sponge and scrub as usual. Rinse thoroughly and wipe dry. For extra cleaning power, make a paste with baking soda, course salt and liquid dish soap—let it sit then scour off.

Read more: http://www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html#ixzz2XXlltBkD

VINEGAR IS AWESOMEE

BAKING SODA:

9. Help Your Hair
Vinegar is amazing for your hair, but baking soda has its place in the shower too. Sprinkle a small amount of baking soda into your palm along with your favorite shampoo. Shampoo as usual and rinse thoroughly–baking soda helps remove the residue that styling products leave behind so your hair is cleaner and more manageable.

Read more: http://www.care2.com/greenliving/51-fantastic-uses-for-baking-soda.html#ixzz2XXlN3Ibh

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Restore Shine
Vinegar works to restore luster by removing build up from other hair products. It leaves hair smooth and silky and is said by many to remove tangles. Depending on your hair type, you may want to use it once weekly, or as often as three times weekly. It may cause minimal dryness to hair, so some people like to condition first, then use a vinegar rinse. To make a vinegar rinse, add 1 cup vinegar to 2 cups warm water, add a a drop of essential oil if you like, and work into hair.

Hairbrush Cleaning
Remove old hair from brush. Make a mix of half water and half vinegar, add a drop or two of your favorite essential oil, and soak your hairbrush overnight. Rinse and brush.

Scalp Help
To clean your scalp, improve its health, and fight dandruff, rinse with a solution of ½ cup vinegar mixed with 2 cups of warm water after shampooing. You can add a few drops of sage oil, you can also leave the rinse on for up to 30 minutes. A scalp rinse can be done daily, and should be done at least once a week.

Read more: http://www.care2.com/greenliving/3-vinegar-uses-for-the-hair.html#ixzz2XXkvKzQ8
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Types of Frosting

Each frosting has unique properties that allow them to only be compatible with particular baked goods. By studying the ingredients and consistency of each icing, it will be easier to figure out which frosting pairs best with your culinary creation.

1. Whipped Cream is a light and airy frosting that is made by combing granulated sugar, vanilla extract, and heavy whipping cream, then beating the combination until stiff peaks form. This icing is often paired with a fruit type cake, such as strawberry, lemon, or blueberry. Because fruit is sweet in itself, a less heavy frosting, like whipped cream, is a perfect complement. Whipped cream needs to be kept in the refrigerator and lasts about 2-3 days.

2. Buttercream can be divided into two different categories - real buttercream and fake buttercream. Real buttercream is made with actual butter to make a soft and spreadable frosting for cakes. But this type of icing does not hold up very well in heat and direct sunlight should be avoided. The butter component will break down and melt, literally sliding off a perfectly iced cake.

This icing tastes delicious, but heat should definitely be taken into serious consideration before use. Real buttercream will last in the refrigerator for about a week. To reuse, beat together in a mixer until smooth.

Fake buttercream is made with shortening instead of butter and holds up in high temperatures fairly well. The shortening also gives this frosting a pure white color, as opposed to the creamy color of the real buttercream, especially if clear vanilla is used. This icing will last about 2-3 weeks if properly stored at room temperature in an airtight container.

3. Fondant is one of the most complex icings to make and work with. It is a pliable sugar dough that can be rolled out and pressed on the cake top and sides. This creates an ultra smooth surface for piping delicate details and designs onto the cake. Fondant is an ideal choice for an outdoor summer wedding, as is holds up quite well in heat. 

As far as taste is concerned, fondant is a matter of preference. Some enjoy the flavor and texture, while others do not. Fondant can be stored up to a month if it is wrapped in plastic wrap and then placed into a plastic bag or airtight container. To reuse, simply rework the dough until it is pliable again. Never put this icing in the fridge, because the moisture will cause the sugar to break down and turn the fondant into a gummy mess.

Black Forest Cake

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch 3 layer cakeChange Servings

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk

• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Bread (*edited)

Directions

NOTE: Recipe directions are for the original serving size of 36.

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Kitchen-Friendly View

• PREP20 mins
• COOK30 mins
• READY IN3 hrs
  
  

Blobs

Ingredients

• 1/4 cup (50 mL)  unsalted butter
• 1 cup (250 mL)  all purpose flour
• 1 tsp (5 mL)  salt
• 4  eggs
• 3 oz (90 g)  cold   PC La Belle Riviere Cheese , roughly chopped

Chef's Tips

• Caramelized onions: In large non-stick frying pan, heat 4 tsp (20 mL) PC Splendido Extra Virgin olive oil over medium-high heat. Stir in 2 thinly sliced medium-sized white onions, ¼ tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper. Cook for 6 to 8 minutes, stirring often, or until onions are golden brown and tender. Reduce heat to medium-low; cook, stirring often, for 13 to 15 minutes or until onions are very soft.

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In medium saucepan, heat butter and 1 cup (250 mL) water over high heat until mixture comes to rolling boil and butter melts. Stir in flour and salt all at once; using wooden spoon stir vigorously until dough forms a shiny ball, about 1 minute. Remove from heat. Using whisk, beat in eggs all at once until eggs are mixed in, about 1 to 2 minutes. (Don’t worry if mixture looks lumpy.) Whisk in cheese until smooth.

3. Using a tbsp (15 mL) measure, drop blobs of dough onto prepared baking sheets, spacing about 1 inch (2.5 cm) apart. You will get about 36 blobs.
4. Bake in centre of oven until golden and puffed, about 18 to 20 minutes. Serve warm, with caramelized onions.

Songs- Sheet Music

bad apple: http://musescore.com/user/24713/scores/42284#

charlie brown: http://musescore.com/matthewbarger/charl

some nights: http://musescore.com/user/90575/scores/107384

http://musescore.com/user/22354/scores/104710

True American Game

In Summary

Players take turns trying to win moves in order to navigate the tables, chairs, and cushions which are your only escape from the molten lava floor. At the center of the game is a castle made of a bottle of alcohol and many beers. As players traverse the game area, they remove beers and drink them. Once all of the beers have been removed, the first player to reach the bottle of alcohol, finish their beer, and take a swig from bottle, wins the game.

The Castle

The Castle is made up of one bottle of liquor and many cans of beer (you decide how many based on the number of players). The liquor is the King and sits in the middle of the Castle. The cans of beer are the Pawns and the Soldiers of the Secret Order. The Pawns are lined up in four lines radiating outward from the King. These lines of Pawns also signify the barriers between each zone. The game ends when all of the Pawns have been removed and a player drinks from the King.

The Zones

There are four zones, each with five spaces where a player can stand. The center space in each zone is the only space where the Pawns can be taken and thus it is the closest space to the Castle. There are a total of four of these spaces. The spaces at the beginning and end of the zones are the farthest away from the Castle.

Setup

Before the game starts, determine how many beers total should be consumed and setup the Castle with those beers as the Pawns. Using the lines of Pawns as barriers between the zones; designate each zone, making sure to have 5 spaces in each zone as described above. Teams are optional.

WARNING Use caution when setting up your area of play. Alcohol and obstacles can be a dangerous combination. Play at your own risk.

WARNING Consuming alcohol can be dangerous and drinking games often promote significant consumption. Know your limits. Drink responsibly and legally.

Starting the Game

After setup is complete, players may have a shotgun contest to determine who has the first turn. If no player wisher to shotgun a beer, play rock-paper-scissors instead. To start the game, the winner of this contest yells “One, two three, JFK” at which point all other players yell “FDR”, grab a Pawn from the Castle, and retreat to any space.

Gameplay

Players move around the game area in a clockwise direction. The player whose turn it is always moves one space; however, the other players must “win” their moves. This player has three ways to provide the other players with a way to win their move.

• The Count: All players yell “One, two, three” and then hold a number of fingers, between one and five, against their foreheads. Anyone holding a number that no one else has chosen wins. Winners may move one spot.
• Complete a Quote: The player may slowly speak a quote from history or pop culture. Any other player that is able to jump in and complete the quote in tandem wins. Winners may move two spots.
• Something in Common: The player may yell out two people, places, or things. Any other player that can reply with what these two things have in common wins. Winners may move three spots.

Players must always have a beer in their hand and may not have more than three at any one time. Players may only take a Pawn from the Castle when they are in one of the four center spaces.

Winning

After all Pawns have been removed, the King is vulnerable. The first player to land on one of the center spaces, finish their beer and take a swig from the King, wins the game!

Losing

If you are caught without a beer or with only an empty beer, you lose. If you step in molten lava, you lose. To enter back into the game, drink one full beer and start on a space that the other players decide.