Log in

The Archive
29th-Jan-2007 10:33 am - Butterfly Layout Header
I didn't know where to put this, and it finally ended up here because I felt like I needed to post something here. lol, good reason, huh? I should do something about this layout. But I'm all out of good ideas at the moment...

Hope this is what you were asking for Samantha. :)

How to...Collapse )
1st-Aug-2006 09:03 am - Germany trip: Friday
Trip to Germany, day 6: Friday (Pics 87 - 114)

PicsCollapse )
1st-Aug-2006 09:02 am - Germany trip: Thursday
Trip to Germany, day 5: Thursday (Pics 69 - 86)

PicsCollapse )
1st-Aug-2006 09:01 am - Germany trip: Wednesday
Trip to Germany, day 4: Wednesday (Pics 54 - 67)

PicsCollapse )
1st-Aug-2006 09:00 am - Germany trip: Tuesday
Trip to Germany, day 3: Tuesday (Pics 34 - 53)

PicsCollapse )
1st-Aug-2006 08:59 am - Germany trip: Monday
Trip to Germany, day 2: Monday (Pics 17 - 32)

PicsCollapse )
1st-Aug-2006 08:58 am - Germany trip: Sunday
Trip to Germany, day 1: Sunday (Pics 01 - 16)

PicsCollapse )
29th-Jun-2006 05:22 pm - Music List
So...the music list... It's been growing a little since I posted it the first time and it's still growing, so this post will be updated once in a while.

Feel free to request anything on the list (or anything else for that matter, since I might have it even though this list doesn't say so), give me suggestions for more music or give other random comments.

The List
29th-Jun-2006 07:46 am - Juice recipe
First Part

1 kg berries (strawberries, rhubarb, redcurrant, blackcurrant, raspberries, blueberries, apples aso...)
3-4 dl water (for red- and white currant 4-5 dl water; for blackcurrant 6 dl water)

1. Clean and wash the berries, chop rhubarb.
2. Weigh the berries and calculate the water amount after how much you have after the table above.
3. Boil the water in a spacey pot or similar and add the berries. Boil till they have released all their juice, ca 10 minutes. Press the berries to the edge of the pot to crush them.
4. Pour the boiled berries in a straining-cloth and let it drain for 20-30 minutes.


Second Part

0,5 kg sugar per liter drained juice
(1 ml sodium bensoat per liter juice for better preservation)

1. Measure up the drained juice and pour in a clean pot. Bring it to boil. Pour the sugar in the juice, a little at the time so it doesn't get lumpy. Bring it to boil again.
2. Take the pot off the heat and let it rest for 5 minutes to let the foam still. Remove the foam. Add the sodium bensoat, mixed in some of the juice.
3. Pour the juice in clean, warm bottles, all the way to the brim. Close them at once.

(To get the bottles extra clean, rinse them with a mix of warm water and sodium bensoat, then put them in the oven at 100 C (212 F). Put the caps in the sodium bensoat mix.
This page was loaded Mar 24th 2017, 7:48 pm GMT.