_every-nowhere-by-serena-chalker-trailer-from-2014-premiere.jpg "every nowhere by Serena Chalker trailer from 2014 premiere from is a formulation a mixture Video Screenshot Preview")
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⏲ Duration: 3 min 94 sec
✓ Published: 14-May-2015
✓ Published: 14-May-2015
Description:
★★★★½ –“transporting…Chalker, meanwhile, navigates the space through movement that is as articulate as the text delivered through the headphones” (The West Australian, Feb 2015)nn“Hypnotic… this dance show is off the Fringe track but well worth the effort” (Perth Cuture Feb 2015)nn“A space that could be everywhere, nowhere and so specifically grounded in our emotions and experiences and memories, is created from moment to moment … an intriguing concept that has been ex
★★★★½ –“transporting…Chalker, meanwhile, navigates the space through movement that is as articulate as the text delivered through the headphones” (The West Australian, Feb 2015)nn“Hypnotic… this dance show is off the Fringe track but well worth the effort” (Perth Cuture Feb 2015)nn“A space that could be everywhere, nowhere and so specifically grounded in our emotions and experiences and memories, is created from moment to moment … an intriguing concept that has been ex
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_warning--these-homemade-chocolate-truffles-are-highly-addictive.webp "Here's a simple and delicious homemade chocolate truffles recipe:<br/><br/>Ingredients:<br/><br/>12 oz (340g) of high-quality dark chocolate, finely chopped<br/>1 cup (240ml) of heavy cream<br/>1 teaspoon of vanilla extract (optional)<br/>Cocoa powder, finely chopped nuts, or sprinkles for coating<br/>Instructions:<br/><br/>Prepare the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Set aside.<br/><br/>Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. Once it's hot, remove from the heat.<br/><br/>Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 2-3 minutes to allow the chocolate to soften.<br/><br/>Mix Until Smooth: After the chocolate has softened, gently stir the mixture until it becomes smooth and glossy. Add the vanilla extract, if using, and stir to combine.<br/><br/>Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.<br/><br/>Form the Truffles: Using a small spoon or a melon baller, scoop out small portions of the chilled chocolate mixture and roll them into balls with your hands.<br/><br/>Coat the Truffles: Roll each chocolate ball in cocoa powder, chopped nuts, or sprinkles to coat.<br/><br/>Chill Before Serving: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm.<br/><br/>Serve and Enjoy: Once firm, your homemade chocolate truffles are ready to be enjoyed!<br/><br/>These truffles make a perfect treat for any occasion and can be stored in an airtight container in the refrigerator for up to two weeks.")
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_every-nowhere-by-serena-chalker-trailer-from-2014-premiere.webp "★★★★½ –“transporting…Chalker, meanwhile, navigates the space through movement that is as articulate as the text delivered through the headphones” (The West Australian, Feb 2015)nn“Hypnotic… this dance show is off the Fringe track but well worth the effort” (Perth Cuture Feb 2015)nn“A space that could be everywhere, nowhere and so specifically grounded in our emotions and experiences and memories, is created from moment to moment … an intriguing concept that has been ex")
_easy-homemade-peach-cobbler--a-step-by-step-guide.webp "Here's a step-by-step guide to making a delicious and easy homemade peach cobbler:<br/><br/>Ingredients:<br/><br/>6 cups of sliced peaches (fresh or canned)<br/>1/2 cup of granulated sugar<br/>1/2 cup of brown sugar<br/>1 teaspoon of cinnamon<br/>1/2 teaspoon of nutmeg<br/>1 tablespoon of lemon juice<br/>1/2 cup of unsalted butter<br/>1 cup of all-purpose flour<br/>1 cup of milk<br/>2 teaspoons of baking powder<br/>A pinch of salt<br/>Instructions:<br/><br/>Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.<br/><br/>In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir until the peaches are well coated and let them sit for about 10 minutes.<br/><br/>Melt the butter in a small saucepan over low heat.<br/><br/>In another bowl, mix the flour, baking powder, salt, and milk until smooth.<br/><br/>Pour the melted butter into the bottom of the greased baking dish.<br/><br/>Pour the flour mixture over the butter, but do not stir.<br/><br/>Spoon the peach mixture over the flour mixture, spreading it evenly.<br/><br/>Bake for about 40-45 minutes, or until the top is golden brown and the edges are bubbly.<br/><br/>Serve warm with vanilla ice cream or whipped cream. Enjoy your homemade peach cobbler!")
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