All entries by this author
Mar 15th, 2010 |
By Wilfried F. Voss
These days, more than ever, many people are looking into alternative ways to make money, and they are all lured into believing that a computer with a high-speed Internet connection plus a website can do just that. And YES, you can! Start a business a la Demand Studios, and you can make millions!
Posted in Blogging, Scammers, Writer's Digest, Writing & Publishing |
2 comments
Tags: Career, Demand Studios, Income, Internet, Scam, Work From Home, Writer's Digest, Writing
Mar 14th, 2010 |
By Wilfried F. Voss
Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.
Posted in Cooking & Baking |
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Tags: Baking, Cheddar, cooking, Recipe, Soup
Mar 14th, 2010 |
By Wilfried F. Voss
The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.
Posted in Life in New England |
2 comments
Tags: Boiled Eggs, Breakfast, Egg-Shell-Perforation-Causer, Eggs
Mar 14th, 2010 |
By Wilfried F. Voss
Ingredients:
1/3 c. quick cooking tapioca
1/2 c. sugar
1/2 tsp. salt
2 c. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 tbsp. lemon juice
1 c. grated raw apple
3 egg yolks, beaten until thick & lemon-colored
3 egg whites – stiffly beaten
2 tbsp. butter
Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding
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Posted in Cirque du Souffle, Cooking & Baking |
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Tags: Apple, Cirque du Souffle, Souffle
Mar 14th, 2010 |
By Wilfried F. Voss
Coat 8 (6 ounce) souffle’ dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.
Posted in Cirque du Souffle, Cooking & Baking |
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Tags: Amaretto, Chocolate, Cirque du Souffle, Souffle
Mar 14th, 2010 |
By Wilfried F. Voss
Las Vegas, as most of us know, is an internationally renowned major resort city for gambling, shopping and fine dining. Las Vegas, which bills itself as The Entertainment Capital of the World, is famous for the number of casino resorts and associated entertainment. Besides the obvious gambling attraction, Las Vegas has a lot to offer to make a stay worthwhile, may it
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Posted in Paid Articles |
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Mar 14th, 2010 |
By Wilfried F. Voss
Just the other day I updated the Official Statcounter WordPress Plugin. After installing version 1.1, logging out, and logging in the next day, I got the “white screen of death,” meaning I was logged in, but the screen was blank.
Posted in Blogging |
1 Comment »
Tags: Blog, Plugin, Stat Counter, Website, Whit Screen of Death, WordPress
Mar 12th, 2010 |
By Wilfried F. Voss
Today’s writing and publishing world is shrugging off the old “exclusive-club” mentality, but it is, by any means, not a friendly place for an aspiring writer. As a matter of fact, the industry has turned into a shark tank. When I refer to “the industry” I mean, among other businesses, the traditional publishers, most of who are struggling these days, but they are not the actual problem. The “shark tank” is dominated by new startups in the industry, mostly vanity publishers, who produce significant profit without delivering the results they promise. It seems that scammers possess a much keener business sense than the traditional publishing businesses, and they are taking the better part of a multi-million Dollar business.
Posted in American Male Prostitute, Writer's Digest, Writing & Publishing |
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Tags: Publishing, Self-Publishing, Writer Blog, Writer's Digest, Writers Literary Agency, Writers' Online Fourm, WritersWeekly, Writing, Writing a novel
Mar 7th, 2010 |
By Wilfried F. Voss
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Posted in Cirque du Souffle |
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Tags: Amaretto, Cirque du Souffle, Eggs, Souffle, Yolk
Mar 7th, 2010 |
By Wilfried F. Voss
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Posted in Cirque du Souffle |
No Comments »
Tags: Cirque du Souffle, Eggs, Souffle, Squash, Yolk