Part 3 - Anne of Avonlea Audiobook by Lucy Maud Montgomery (Chs 21-30)
Part 3. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Karen Savage.
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The Abandoned Home of the Happiest American Family ~ Everything Left!
Disclaimer: Sometimes mistakes happen, and the audio of this video was distorted while filming, but we found this place too special not to show, forgive us for this one time!
Exploring abandoned places is my hobby and finance it all out of my own pocket and the donations I get from the people who love watching the documentaries we make... A small donation would be greatly appreciated! ►
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The Sudia Family called this their home for almost an entire century, these people were not just ordinary people, around the neighborhood they had the nickname “The Happy House”, this was mainly contributed by the look of their house, almost every room was decorated in blue, blue seemed to be the main color in the place.
The family consisted of 5 people, John and Michael, who were 2 brothers, Jean his wife Sean, and their 2 children. Jean and Michael never left their parent's house because they took over their father's company decades ago. They lived together as brothers and never left each other's side. The company they ran was comically called Blue Repairs and was an electrical repairs company.
The last person to live in the house was Michael, his belongings are still exactly the same as they were when he passed away.
Since January 2009 it is abandoned, and like many houses we have seen, the children just forget about it and left it as is…
Ever since that day, life has gone forward, but the house is still standing, we will make the time tick for one last time.
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Build a house for the Rat. take care of the garden. building life. mountain life (EP.38)
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Hello everyone, I wish you all the best. My video talks about daily life in the mountains after leaving the city to return to my hometown to build a new life, please subscribe to my channel to support me. Thank you, I hope you enjoy watching the movie
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Momos Recipe - 5 Ways | Spicy Momo Chutney | मोमो बनाने के आसान तरीके | Chef Sanjyot Keer
Full Written Recipe for Chicken momos
Prep time: 35-40 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For chicken filling
Ingredients:
• Boneless chicken (breast) 500 gm
• Onions 3-4 medium size (chopped)
• Fresh coriander a handful (chopped)
• Spring onions 1/3rd cup (chopped)
• Salt to taste
• Light soy sauce 1 tsp
• Black pepper to taste
• Water 100 ml
• Chicken stock cube 1 no.
• Oil 5-6 tbsp
• Ginger garlic chilli paste 2 tbsp
• Soft butter 2 tbsp
Method:
• Cut the boneless skin roughly in small pieces and further mince using a big knife, a cleaver, keeping few chunks, do not make a very fine mince, you can also use a food processor or a mixer grinder and coarsely mince the chicken pieces.
• Further transfer the minced chicken in a mixing bowl, and add the remaining ingredients, mix well & combine well. To make a perfect filling, the quantity of the chicken should be similar to the whole quantity of other ingredients, in other words, if the chicken is 500 gm the total quantity of other ingredients shall also be somewhere similar, its ok not be equally same.
• Your momo filling is ready, keep aside in the fridge to be used later.
For momos
Ingredients:
• Maida (refined flour) 2 cups
• Salt a pinch
• Water as required
• Sukha maida (Dry refined flour) as required
• Chicken filling
Method:
• For making the dough for the momo sheet, take a mixing bowl, add maida and salt, mix well and add water as required to knead a semi stiff dough, mix until the dough comes together, further add some dry flour and knead the dough well for 8-10 minutes, you can also transfer the dough over the kitchen platform to knead easily.
• Once the dough is kneaded, cover with a damp cloth & rest for 10-15 minutes.
• After the dough has rested, dust some more dry four and knead once again.
• Further to make the momo sheet, divide the dough equally in small marble size dough balls, now, take a rolling pin, prefer to take a slim one, and individually roll to make thin momo sheet, roll up to 3-4 inch in diameter, make sure the sheets are not too thin or too thick.
• To shape it effortlessly, take the momo sheet in hands and hold it like the way you're holding a taco shell, add sufficient amount of chicken filling in the centre and start to shape, by pinching one end together, further continue to shape by making pleats on side of the sheet and sticking on the other side & pinching on each pleat. Once the pleats are formed and it’s in semi-circle pinch once again to even the tip of the momo. This is one way for shaping the momos, you can shape in your preferred way as well.
• Once the momos have shaped, set a steamer and brush the steaming plate with oil, place the shaped momos and steam it for 15-20 minutes, you can check for its doneness by touching with your fingers, it should not stick.
• Your hot juicy chicken momos are ready, serve hot with special momo chutney.
For momo chutney
Ingredients:
• Whole Kashmiri red chillies 15-20 nos.
• Tomatoes 3 medium size
• Fresh coriander a small handful
• Spring onions 3 tbsp
• Green chillies
• Garlic
• Sugar a pinch
• Salt to taste
• lemon juice
Method:
• Set water in a stock pot for boiling the Kashmiri red chillies, boil for 10-15 minutes, strain from the water & remove in a bowl, keep aside.
• Further char the tomatoes on open flame from all sides, once its perfectly charred, remove the tomatoes in a bowl & peel off the skin. Further cut in halves to cool down.
• Now, take a food processor or a grinding jar and add fresh coriander, spring onions, green chillies, garlic, sugar, salt & lemon juice, along with boiled Kashmiri red chillies and charred tomatoes, grind to make a semi coarse chutney, you can choose to keep it fine in texture but I like it to be little chunky so I've kept it coarse.
• Your tomato momo chutney is ready, serve with either steamed or fried momos.
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The Wonderful Wizard of Oz Audiobook by L. Frank Baum
Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by J. Hall.
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Braised Beef and Herb Soup Recipe
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Niu (牛) is beef. Pahu (扒烀) means braised until tender in Yunnan dialect. This is a Yunnan-style braised beef soup. Yunnan is a special province, it has the largest number of ethnic minorities so there are lots of different cultures here. It borders Myanmar, Vietnam, and Laos; It is connected with Thailand and Cambodia through the Lancang Mekong River. With lots of catering collisions, Yunnan developed a complex, tropical, and interesting cuisine.
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INGREDIENTS
To make the beef soup
2 kg of tough cuts of beef (beef honey cone trips, beef tendon, beef ribs, beef meat, beef bones)
2-3 liters of water
2 inches of ginger, sliced thinly
2 scallions, cut into stocks
1 cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
4 bay leaves (Amazon Link -
2 tsp of white peppercorns (Amazon Link -
To complete the soup
10-15 cloves of garlic, diced
1 inch of minced ginger, diced
2 scallion, diced
2 shallot, diced
5-8 Thai bird-eye chili, diced
2 stalks of celery, diced
1/3 cups of diced mint leaves
5-6 culantro leaves, diced
5-6 cilantro leaves, diced
Lime juice from 2-3 limes, taste and adjust
2 tsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of salt or to taste
INSTRUCTIONS
Fill a big pot with water and add the beef. Bring it to a boil. Skim off the scum. Any tough beef cuts will work good for this recipe. Do your best to collect multiple cuts of beef so you can have different textures and flavors in one pot.
Put the following aromatics and spices into a spicy bag: ginger slices, scallion stalks, cinnamon stick, star anise, bay leaves, and white peppercorns.
Transfer the beef into a clean pot then add 2-3 liters of water. Add the spice bag. Bring it to a boil. Simmer on low heat for 1.5 hours.
Finely dice the garlic, ginger, scallion, shallot, celery, Thai bird-eye chili, mint, Culantro, and cilantro. Squeeze the juice from a few large-size limes. If you can not collect all these herbs, it is ok to use other kinds of herbs you like.
Remove all the beef from the pot and leave the broth behind. Discard the bones and the spice bag. Cut the beef into bite-size pieces.
Put the beef meat back into the clay pot. Bring it to a boil again. Add all the herbs along with the Sichuan peppercorn powder and salt to taste.
Add the lime juice gradually and taste to adjust the flavor.
Videography / Editing by Austin Schargorodski -