Category Archives: Grannies Tips

Good old fashioned helpful hints.

Bath Fizzies

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Bath Fizzies

Bath Fizzies

We’ve searched the world to bring you the best in bath and body – specialty brands and products that are luxurious yet affordable indulgences for yourself, family and friends.

We like to say eBubbles is all about feeling good, a place that’s full of products for simple pleasures, like taking a leisurely bath, enjoying the fragrance of a candle, or luxuriating in the rich lather of a finely milled soap.Just like a warm bubble bath, we want you to feel good, safe and satisfied when you shop with us.
The entire eBubbles team is dedicated to bringing you the best in bath and body from around the globe, where the unique self-care products and practices of other countries can be accessed and enjoyed by everyone.
We treat every order, large and small, with the utmost care.
Based in Erlanger, Kentucky, eBubbles was founded in 1999 by a bubble bath devotee and a basic shower kind of guy.
Their combined passions for travel, cultural diversity, and the simple pleasures in life, plus the constant craving for new and unique bath products, laid the foundation for the creation of eBubbles.
Ordering from eBubbles.com is safe and secure because we use SSL technology, all your information is encrypted as it is transmitted.
For extra security, eBubbles does not store your credit card information.
Additionally, we pledge to protect your privacy and will not disclose your address, phone number, email address or any other personally identifiable information to any outside party, unless required by law to do so.
Your 100% complete satisfaction is our goal. If you are not happy with any purchase we will exchange it or refund your money – no problem.

We’re Doomed Doomed

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We’re Doomed Doomed


Crush Kill Destroy

 

Gifts For Men Are Hard To Find

If you just won the lotto, what would you buy?
Don’t say all that boring stuff like, pay the morgatge, buy a boat, take a vacation, quit your job (hmmm come to think of it, quitting that job could be fun!).
How about owning your very own life sized, limited edition, individually numbered and fully licensed hand built replica of the Lost in Space Robot?

The Lost in Space Robot is one of pop cultures top animations and what makes this replica so cool is that it has over 500 voice tracks recorded by the original voice in the 1965 TV show, Richard Tufeld who sadly passed away in January 2012.

With phrases such as “Danger, Will Robinson” The Lost in Space Robot also has a functional Power Pack.
When you Pull the Robot’s “Power Pack” out, it will shut down the Robot with the “Aaghhhhhh…” sound, just as it did in the TV series when Dr. Zachary Smith wanted to shut him up.
Plugging in the power pack activates the Robot and he will speak an appropriate phrase, “Who turned out the lights?”, etc. You will feel as though you are onboard the Jupiter 2 with all the cast.

The Robot is a Class M-3 Model B9, General Utility, non-theorising environment control robot, which has no given name.
Although a machine endowed with superhuman strength and futuristic weaponry, he often displays characteristics such as laughter, sadness and mockery as well as singing and playing the guitar.

Check Out More Awesome Products at Pasgroup

 

Moroccan-style mushroom tagine

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Moroccan-style mushroom tagine

Moroccan-style mushroom tagine

​Try this delicious and fragrant vegetarian tagine. Recipe provided courtesy of Australian Mushroom Growers Association.
​Serves 4
Cooking time: 35 minutes
Ingredients
​1 tbs olive oil*
1 brown onion, finely chopped
1 tbs Ras el hanout or Moroccan spice blend (see Tip)
750g (1/2 small) butternut pumpkin, peeled, chopped
400g small cup mushrooms
400g can no added salt diced tomatoes*
1 cup reduced salt vegetable stock* or reduced salt chicken stock
400g can no added salt chickpeas, drained and rinsed
60g pitted dates, chopped
Reduced fat yoghurt*, coriander leaves and cooked couscous, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

​1. Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.

2. Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.

3. Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm. Top with a little yoghurt, scatter over the coriander and serve with couscous.

Tip Ras el hanout is available from delicatessens and specialist spices suppliers. Moroccan spice blend is available supermarkets.

Dating and Romance Scams

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Dating and Romance Scams

What are dating and romance scams?
Dating and romance scams try to lower your defences by appealing to your romantic or compassionate side. They play on emotional triggers to get you to provide money, gifts or personal details.

Scammers target victims by creating fake profiles on legitimate internet dating services. Once you are in contact with a scammer, they will express strong emotions for you in a relatively short period of time and will suggest you move the relationship away from the website, to phone, email and/or instant messaging. Scammers often claim to be from Australia, but travelling or working overseas.

They will go to great lengths to gain your interest and trust, such as sharing personal information and even sending you gifts. Scammers may take months, to build what seems like the romance of a lifetime and may even pretend to book flights to visit you, but never actually come. Once they have gained your trust they will ask you (either subtly or directly) for money, gifts or your banking/credit card details.  They will pretend to need these for a variety of reasons.

For example, they may claim to be in the depths of despair due to financial hardship or an ill family member.

In other cases, the scammer might start off by sending you flowers or other small gifts then will tell you about a large amount of money they need to transfer out of their country or that they want to share with you. They will then ask for your banking details or money to cover administrative fees or taxes to free up the money. WARNING – This may be money laundering which is a criminal offence: never agree to transfer money for someone else.

Alternatively scammers may claim to have fallen ill or been involved in a serious accident. They will then ask you for money to pay medical bills or travel expenses to visit you. In some instances you may even be contacted by someone claiming to be their doctor.

Regardless of how you are scammed, you could end up losing a lot of money. Online dating and romance scams cheat Australians out of millions every year. The money you send to scammers is almost always impossible to recover and in addition, you may feel long-lasting emotional betrayal at the hands of someone who you thought loved you and was trustworthy.

Warning signs

  • You meet someone on an internet dating website and their profile picture or photograph looks different to their description or like it’s from a magazine.
  • After just a few contacts they profess strong feelings for you and suggest moving the conversation away from the website preferring email, instant messaging and/or phone instead.
  • After gaining your trust, they tell you an elaborate story and ask for money, gifts or your bank account/credit card details.
  • They continue to ask you for money, but never actually visit you.
  • If you don’t send money straightaway, their emails and calls will often become more desperate, persistent or direct.
  • The email is poorly written, vague or contains specific information taken directly from news articles, repeats itself, you are addressed by the wrong name, or the email is not personally addressed at all.

Protect yourself from dating and romance scams

  • ALWAYS consider the possibility that the approach may be a scam, particularly if the warning signs listed above appear. Try to remove the emotion from your decision making no matter how caring or persistent they seem.
  • Talk to an independent friend, relative or fair trading agency before you send any money. THINK TWICE before sending money to someone you have only recently met online or haven’t met in person.
  • NEVER give credit card or online account details to anyone by email.
  • Be very careful about how much personal information you share on social network sites. Scammers can use your information and pictures to create a fake identity or to target you with a scam.
  • If you agree to meet in person, tell family and friends where you are going. If this includes overseas travel, consider carefully the advice on www.smarttraveller.gov.au before making any plans.
  • Where possible, avoid any arrangement with a stranger that asks for up-front payment via money order, wire transfer or international funds transfer. It is rare to recover money sent this way.
  • If you think you have provided your account details to a scammer, contact your bank or financial institution immediately.
  • Money laundering is a criminal offence: do not agree to transfer money for someone else.

As well as following these specific tips, find out how to protect yourself from all sorts of other scams.

Report scams

If you think you’ve spotted a scam, report a scam to SCAMwatch or contact the ACCC on 1300 795 995. You should also spread the word to your friends and family to protect them.

Info source…..www.scamwatch.gov.au

Coconut Cream Pie Bars

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Coconut Cream Pie Bars

Coconut Cream Pie Bars

For the crust:
1 1/2 c flour
2/3 c shortening
5-7 tbsp cold water
vanilla-coconut pudding
2 2/3 cups cold whole milk
1 egg
1/2 c sugar
1/4 c cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 c sweetened, flaked coconut
Topping:
1 pint whipping cream
1 tsp vanilla
3 tbsp powdered sugar
1 c sweetened, flaked coconut
Instructions
Preheat oven to 350.
For the crust: Pour flour in a medium bowl. Cut butter into flour until the butter is in pea-sized pieces. Stir in water as needed (5 tbsp was just right for me) until just combined.  Form into a ball and place on a floured surface.  Roll out into a rectangle.  Place in a 9 X 13 in pan (no need to grease).  Poke the crust all over with a fork.  Bake at 350 for 15 minutes until lightly golden.
For the pudding:  In a medium saucepan, whisk the milk and egg together over medium heat.  Stir in sugar, cornstarch and salt and continue whisking often until it starts to thicken.  Remove from heat and stir in vanilla and flaked coconut.  Pour into cooled crust and place in the fridge.
Topping:  Spread 1 cup flaked coconut onto a cookie sheet and bake for 2-3 minutes until toasted and golden.  Set aside.  In a stand mixer beat whipping cream, sugar, and vanilla until soft peaks form.
Spread fresh whipped cream over the pudding layer and sprinkle with toasted coconut.  Refrigerate for another 2-3 hours. Cut into bars and serve.
 Recipe Source…..sweettreatsmore.com

How Stupid Have We Become – Past vs Present

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How Stupid Have We Become – Past vs Present

SCHOOL – 1957 vs 2010


How Stupid Have We Become - Past vs Present

Scenario:

Johnny and Mark get into a fight after school.

1957 – Crowd gathers. Mark wins. Johnny and Mark shake hands and end up best friends.

2010 – Police called, and they arrest Johnny and Mark. Charge them with assault, both expelled even though Johnny started it. Both children go to anger management programmes for 3 months. School governors hold meeting to implement bullying prevention programmes.

Scenario:

Robbie won’t be still in class, disrupts other students.

1957 – Robbie sent to the office and given six of the best by the Principal. Returns to class, sits still and does not disrupt class again.

2010 – Robbie given huge doses of Ritalin. Becomes a zombie. Tested for ADHD – result deemed to be positive. Robbie’s parents get fortnightly disability payments and school gets extra funding from government because Robbie has a disability.

Scenario:

Billy breaks a window in his neighbour’s car and his Dad gives him a whipping with his belt.

1957 – Billy is more careful next time, grows up normal, goes to college, and becomes a successful businessman.

2010 – Billy’s dad is arrested for child abuse. Billy removed to foster care; joins a gang; ends up in jail.

Scenario:

Mark gets a headache and takes some aspirin to school.

1957 – Mark gets glass of water from Principal to take aspirin with. Passes exams, becomes a solicitor.

2010 – Police called, car searched for drugs and weapons. Mark expelled from school for drug taking. Ends up as a drop out.

Scenario:

Johnny takes apart leftover fireworks from Guy Fawkes night, puts them in a paint tin & blows up a wasp’s nest.

1957 – Wasps die.

2010 – Police and Anti-Terrorism Squad called. Johnny charged with domestic terrorism, investigate parents, siblings removed from home, computers confiscated. Johnny’s Dad goes on a terror watch list and is never allowed to fly in an airplane again.

Scenario:

Johnny falls over while running during morning break and scrapes his knee. He is found crying by his teacher, Mary. She hugs him to comfort him.

1957 – In a short time, Johnny feels better and goes on playing footie. No damage done.

2010 – Mary is accused of being a sexual predator and loses her job. She faces 3 years in prison. Johnny undergoes 5 years of therapy and ends up gay.

This is to remind us to remind us just how stupid we have become.

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Funnel Cake

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Funnel Cake

Funnel Cake

Ingredients
For the funnel cake:
  • 1 cup (120g) flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (120g) unsalted butter
  • 1 cup (250ml) water
  • 4 large eggs, lightly beaten
For the topping:
  • 20 strawberries
  • 2 tablespoons sugar
  • ¼ cup (62.5ml) water
  • 1 teaspoon vanilla extract
  • Icing sugar, to dust
  • Ice cream (optional)
Method
Prepare the funnel cake:
  1. In a bowl sift together the flour, sugar and salt. Set aside. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Using a piping bag with a round tip, pipe the smooth dough into hot oil (around 350°F) on medium heat in a small pan. If you use a smaller pan and cook one at a time you will get similarly sized funnel cakes. Pipe zig-zag shapes and circles around the pan. Make sure the oil is hot or the funnel cake will be hard instead of crispy. If the funnel cake gets brown too fast, turn down the heat or it will burn. Fry until golden brown, about two to three minute per side. Drain the funnel cakes on paper towels.
Prepare the topping:
  1. Combine everything but the icing sugar in a saucepan and cook on medium heat until the strawberries are soft, about fifteen minutes.
Assemble the funnel cakes:
  1. Using a sieve dust the funnel cakes with icing sugar. Top with strawberries and ice cream.  Recipe Source…..www.ironwhisk.com

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Cola Baked Chicken

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Cola Baked Chicken

Cola Baked Chicken

Ingredients

750ml cola
1 cup firmly packed brown sugar
3 cloves garlic, grated
1 large brown onion, grated
2 tablespoons soy sauce
1kg chicken wings, cut at the joints
Juice of one lemon

METHOD

1. Preheat oven to 140°C fan forced.

2. Combine cola, sugar, garlic, onion and soy in a bowl.

3. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture.

4. Bake for 3-3.5 hours or until sauce is thick and very sticky.

Recipe Source: masterchef.com.au

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Galaktoboureko – Greek Dessert

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Galaktoboureko – Greek Dessert

Galaktoboureko - Greek Dessert

Ingredients
1.1 litres milk
440 gm (2 cups) caster sugar
1 cinnamon quill
1 vanilla bean, split and seeds scraped
180 gm fine semolina
270 gm butter, coarsely chopped
3 eggs, lightly beaten
14 sheets filo pastry
40 gm pure icing sugar mixed with 2 tsp ground cinnamon, for dusting

Sugar syrup
250 gm caster sugar
Finely grated rind and juice of ½ lemon

Preparation method
Serves 20

Prep time 35 mins, cook 50 mins (plus cooling)

Bring milk, sugar, cinnamon, vanilla bean and seeds to the boil in a saucepan over low heat, then whisk in semolina and a pinch of fine salt, whisking continuously until thick (4-5 minutes). Whisk in 20gm butter, remove from heat, cover closely with plastic wrap and cool to room temperature. When cool, remove vanilla bean, stir through eggs and set aside.

Meanwhile, place remaining butter in a saucepan over low heat and skim occasionally until milk solids separate and butter is clarified (10-12 minutes). Strain through a fine sieve lined with muslin (discard solids) and keep warm.

Preheat oven to 165C. Brush a 5cm-deep, 25cm x 35cm baking tray with clarified butter, trim filo to size, then line base of tray with seven sheets of filo, brushing sheets with clarified butter as you layer them. Pour in semolina mixture, smooth top, then top with remaining filo sheets, brushing each with butter. Brush top with butter and bake until pastry is golden, custard is set and an inserted knife withdraws clean (40-45 minutes).

Meanwhile, for sugar syrup, combine sugar, lemon rind, lemon juice and 200ml water in a small saucepan over medium heat, bring to the boil, then simmer until slightly reduced (3-5 minutes). Strain hot syrup over galaktoboureko as soon as it comes out of the oven, then set aside to cool to room temperature. Serve dusted with icing sugar and cinnamon. Galaktoboureko will keep stored in an airtight container for 2 days.

Recipe Source: food.ninemsn.com.au

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Thai Beef Salad

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Thai Beef Salad

Thai Beef Salad

Ingredients
500 g rump steak, trimmed of all visible fat
200 g rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes
2 tablespoons mint leaves, finely sliced

Thai-style dressing:
2 cloves garlic, crushed
1/4 cup coriander leaves
1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)
2 tablespoons lime or lemon juice
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
6 spring onions, sliced
Cooking method

1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat.

2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.

3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute.

4. Toss the beef and salad vegetables with the dressing and serve at once.

Recipe Source: Better Health

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