John Sappington
johnsappington@mindspring.com
415.577.0807
|
|
| evolute - netid8.GIF - 208KB |
| blink - blink.dcr -384KB |
| noise - noise.GIF - 372KB |
| noise variation II - 1-7.GIF - 22-25KB |
| iq- iq1z.jpg - 389KB |
|
| interpret - interpret.mov - 4363KB |
| associative precedence - def.mov - 5385KB |
| miracle - ode2.dcr - 953KB |
| cerebral constellations - constell.mov - 984KB |
| mortalloop - mortalloop.dcr - 1068KB |
| 01a - 01a.dcr - 86KB |
| migration - migrate.mov - 8547KB |
| paranoia - hammer,bat,knife,bone.jpg - 64-70KB |
| clear - 1-6.jpg - 21-32KB |
| entities - one-three.jpg - 19-21KB |
|
tales after 6
|
|
salvation
|
|
strategies
|
|
insurance
|
| grandmainsurance - grandma1-24.jpg - 13-18KB |
| perceptual apparatus - perceptualapparatus.jpg - 32KB |
| wallstreet - ws1-9.jpg - 10KB |
| the book of lines - pgs1-13.jpg - 7-12KB |
| fight series one - 25 - 63KB |
| fight series two - 8 - 21KB |
|
condensation - 4 - 10KB |
Play Dough
1 cup of flour
1/4 cup of salt
2 Tbs cream of tartar
1 Tbs vegetable oil
3/4- 1 cup of water
few drops of food coloring
Mix all the dry ingredients together in a medium sized pot. Add oil, water, and food coloring. Stir. Cook over medium heat, stirring constantly, until the ingredients form a ball. This will take about 10 minutes. Remove ball from pot and knead on counter surface until playdough is mixed well. the playdough should not stick much to your hands. Stor playdough in a sealed plastic bag. It should last for several weeks depending on the amount of use.
Mom's No-Knead Bread
2 pkg. yeast
2 cups warm water
1/2 cup sugar
2 teaspoons salt
6 1/2 cups flour
1 egg
1/4 cup oil
Dissolve yeast in warm water, add sugar, salt and 3 cups of flour to yeast mixture and mix well. Beat egg and oil together and add to yeast mixture and mix well.
Slowly add 3 1/2 cups flour to make a stiff dough.
Cover the bowl with a damp cloth and store in refrigerator.
Remove from refrigerator 2 hours before baking.
Shape into small balls, let rise until double in size. (Small loaf pans or muffin tins well greased work well for baking.)
Bake at 350 degrees for 12 to 15 minutes or until golden brown.Deep Fried Dill Pickles
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Strub’s Full Sour Dill Pickle brine
4 cups drained Strub’s Full Sour Dill Pickles, sliced into 1/4-inch thick medallions
Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.
Snickers Salad
5 apples, cubed, not peeled
6 Snickers bars, cubed
1 cup sour cream
8 ounces Cool Whip
1/2 cup cocktail peanuts
Mix all together and refrigerate. Serve within a few hours.
journal / history / diary /
answers/
forms / instruments /
predictions / readings / advice /
product / inventory / works / assets /
clues / traces / markings /
recipes / instructions / formulas / directions /
adage / proverb / turn of phrase / aphorism /