ConformIty Some might say she’s a conformist, sometimes, Others say individual, but not the type that commits crimes. She was similar in many ways, But did what she wanted to on other days. She was quite friendly and very kind, And didn’t let others mess with her mind. 1 older sister and 2 older brothers, And they all lived with their father and mother. Since she was the youngest, independent she was, She knew what she wanted, just cause. She was Irish with curly hair too,Basketball, volleyball and, lacrosse were things she liked to do. She also liked to dance, And go to the beach when she got a chance. She was like any other girl in the mall, She would buy anything, you name it all.Like all the others, she went to school September through June, Since she loved summer, she wanted out very soon. She also valued her family and friends, And never gave up in the end. Conformist or an individual,what does that make her, Or is it all a blur? -Erin Heneghan
Tortilla de Patatas Authentic food recipes from the great country of Spain.If you like the taste of french fries, youll love the spanish tortilla. When made correctly, thespanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggsand onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6people, or cut into squares to give a whole group a bite-sized toothpick sample.1 cup olive oilfour large potatos (peel and cut into small pieces about 2mm thick)salt to tasteone large onion, thinly slicedfour large eggs.Some people add thin slices of red pepper together with the onion.Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they dont stick.Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turnoccasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beateneggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbspsof the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat tomedium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown,put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown onthe other side. Can flip three or four times for better cooking.Feel free to share this recipe with your friends, as long as you include my name and webaddress, so others can contact me with comments.ChurrosIngredients1 cup water2 1/2 tablespoons white sugar1/2 teaspoon salt2 tablespoons vegetable oil1 cup all-purpose flour2 quarts oil for frying1/2 cup white sugar, or to taste1 teaspoon ground cinnamon
Directions1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. SPANISH NATILLAS RECIPE (custard cream ) Natillas is a traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinammon. Most Spanish restaurants offer natillas in their list of home-made dessert . This is an easy recipe for Spanish natillas which just takes about 30 minutes to do. Basic ingredients 1 dessert spoon cornflour 8 egg yolks 1 stick of cinammon 1 litre milk Powdered cinammon 200 gr. sugar Steps: 1. Put the milk in a saucepan with the cinammon stick and heat. Save a small glass of cold milk. 2. Beat the egg yolks with the sugar. Dissolve the cornflour in the cold milk, stir well and then add to the eggs and sugar. 3. When the milk is starting to boil, remove the cinammon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Dont boil. 4. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinammon powder. Tips and ideas: Spanish natillas Many Spanish cooks add a biscuit to the natillas mixture when they are pouring it into the individual bowls. The biscuit sometimes rises and as the natillas cool, becomes soft. A bit like a Spanish version of stale cake in English trifle. If you want to do this, choose a plain biscuit (the Spanish "Maria" biscuits are what Spanish people use). EASY RECIPE FOR SPANISH FLAN
(Crème caramel)Basic ingredients for one small flan 1 egg 1 desert spoon of caramel 1 small glass of milk 2 desert spoon of sugarSteps:1: In a metal flan mould (you can buy them in most Ferreterías or in the kitchen utensils department of adepartment store or large supermarket), burn the desert spoon of sugar with one dst spoon of water. Stir over astrong heat until the sugar and water becomes a brown coloured caramel. If you want to skip this step, you canfind ready-made caramel in most Spanish supermarkets.2: Beat the egg with the 2 desert spoons of sugar. Beat well, add the glass of milk, and beat some more.3: Pour the mixture into the metal mould over the caramel, and put the mould (or moulds if you have madevarious) into a pan of simmering water. Make sure the level of water is lower than the moulds, so that no waterspills into the flan mixture. Let the flan cook like this until it is ready. To test, put a sharp knife into the middle ofthe mixture. If it is clean when you take it out, the flan is cooked. Recipe for Spanish Croquetas Any visitor to Spain will have seen croquetasinSpanish restaurants served as a tapas. You can make croquetas with ham, fish, chicken, spinach.. We were even served some croquetas with a curry filling recently, although this is not common. This is an easy croquetas recipe and although preparation is a bit fiddley, the end result is worth it.Ingredients (for 4 people): 100 grams of bread crumbs Nutmeg 1desert spoon of olive oil 150 grams of ham, cut into small 2 desert spoons of flour pieces 1/4 litre of milk Salt 1 Egg
Steps:1: Put the oil in a frying pan and warm it. Once the oil is warm (but before it is so hot that smoke rises from it)remove the pan from the heat and add the flour to the oil. Stir with a wooden spoon until it becomes a paste.2: Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cookedand even. Add the nutmeg, a pinch of salt and the ham cut into small pieces. Cook in the pan until the mixture isstiff, and dont stop stirring.3: As soon as the mixture is stiff enough, spoon it into a bowl and let it cool. Beat the egg. Once the mixture iscool, make small portions and mould them with your hands into the shape of a croqueta (oval). Dip each croquetainto the beaten egg and then dip it into the breadcrumbs which will stick to the croqueta because of the egg. Placeeach croqueta separately on a plate. You can fry them straight away, or put them into the fridge and leave themuntil you are ready to cook and eat them.4: Fry the croquetas in a pan with enough oil to cover them. When they are golden and crispy, take them out andlay them on kitchen roll to absorb the excess oil. Serve straight away.