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Nicolás Younes
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A crack in the #LarsenC ice shelf in on the #Antarctic Peninsula first appeared several years ago, but recently it has been lengthening faster than before. Carrying radar that can ‘see’ through the dark, the Copernicus #Sentinel1 satellites are monitoring the situation. The animation shows that the fissure has opened around 60 km since January last year. And, since the beginning of this January it has split a further 20 km so that the 350 m-thick shelf is held only by a thread. The crack now extends around 175 km.

Read more: http://www.esa.int/spaceinimages/Images/2017/01/Larsen_crack

Credit: contains modified Copernicus Sentinel data (2016–17), processed by ESA
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Lemon Meringue Pie

INGREDIENTS

1 pie crust
⅔ cup sugar
3 eggs
Zest and juice of 5 lemons
¼ cup cornstarch
½ cup cold butter, cubed
For the meringue:
3 egg whites
¾ cup sugar
4 Tbsp water

LET'S GET COOKING...

Bake the pie shell for 20 minutes at 350°F, using beans or pellets to prevent the dough from puffing up as it bakes.
Make the cream filling: In a bain-marie, whisk the eggs with the lemon juice, the sugar and the cornstarch. Once it thickens, remove from heat and add the butter. Pour the cream filling into the pie shell.
The meringue: Boil the water and sugar to 244°F; pour on the whites. Pour the meringue into a piping bag, garnish the pie with the meringue, then caramelize it with a torch or use the broiler.
via: https://taste.md/2he9lFL
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What burglars look for when breaking into a home. "NRA sticker on car bumper = Lots of guns to steal."

Also: Best thing you can do to protect yourself is have a car parked in the driveway.

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Mini Vegan Blackberry Cheesecakes.

INGREDIENTS

For the crust:
1 cup raw pecans
1 cup pitted dates, packed 1/8 tsp. sea salt
For the blackberry cheesecake filling:
1 1/2 cups raw cashews
1 cup fresh blackberries
1/3 cup freshly squeezed lemon juice (approximately 2 lemons) 1/3 cup coconut oil, melted
2/3 cup full fat coconut milk, refrigerated
1/3 cup pure maple syrup

LET'S GET COOKING...

Cover the raw cashews with boiling hot water and let them soak for one hour.
In a food processor or heavy duty blender, add the raw pecans and process into an even meal consistency, then remove and set aside. Add the pitted dates and sea salt into the same food processor and process until a small ball forms.
Return the pecans back into the food processor and process until the mixture resembles a loose dough.
Cut thin strips of parchment paper and lay into each slot in a muffin tin.
Carefully pack the pecan-date mixture down evenly using your fingers to make the crust.
Drain the soaked cashews and add them into the blender, followed by the blackberries, lemon juice, melted coconut oil, chilled coconut milk, and pure maple syrup. Blend together until very smooth.
Pour the filling evenly into each muffin tin.
Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
via: http://taste.md/29VWD6i
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