Hello
this is my first time post on niceboots :)


Asos,Vivienne westwood,adidas,cute socks,bow dress




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Name of journal: sylphs_dream
Layout Style: Smooth Sailing base + this stylesheet
Basic, Paid or Plus: Plus
Problem you are having: I have 3 questions... behind the cut! *gulp*

EDIT: Ah, all problems except the first one solved! ^o^

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Thanks in advance!

Name of journal: musesinspire
Layout Style: Smooth Sailing
Basic, Paid or Plus: Paid
Problem you are having:
My tags box. I want them to go down in a line and for the box to scroll. Now, in the normal layouts, I can get this to work with no problem. But with the boxes set up the way that they are, I'm not sure how to get this to work. Help?!? :-D

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- I prefer paypal
- I will happily ship anywhere!
- I cannot accept trades for now, sorry
- I will be leaving the UK soon, so all of this has to go!!


( >>>>>>> Dresses, Shirt, Skirt - make an offer!! >>>>>>> )

Geordi, Paul and Karen are having a bit of a hoedown.

I'm working on our final paper for my Japanese class, and the last paragraph on the instruction sheet is confusing me a bit. Can anyone help make it a bit clearer?

研究発表のまとめ（作文）：クラスで発表したトピックについて、１）自分がおもしろいと思ったこと、２）クラスメートの反応、３）自分の発表のよかった点、よくなかった点、４）今後、調べてみたい日本、日本語、日本文化に関するテーマは何か、などについて書いてください。８００字程度。

It mentions announcing our topics in class, and then I think it's 1) What you find interesting, 2) your classmates' reaction, 3) your... expected grade? Announced grade? not sure on this one, 4) ... I have no idea. I'm guessing it's a reaction paper or something that has to be around 800 characters long.

This was GOOD!!!


Ingredients

* 1 pastry dough
* 3 large eggs, at room temperature
* 1 cup sweetened dried cranberries
* 1/4 cup rum
* 1 can (15 oz.) pumpkin puree
* 1 cup heavy cream, at room temperature
* 1/2 cup whole milk, at room temperature
* 3/4 cup packed light brown sugar
* 2 teaspoons finely chopped crystallized ginger or 1 teaspoon ground
* 2 teaspoons cinnamon
* Pinch each cloves and freshly grated nutmeg
* 1/2 teaspoon salt
* 1 cup chilled heavy cream, whipped to soft peaks with 1 tablespoons confectioner sugar

Directions

1. Arrange oven racks in upper and lower thirds of oven. Preheat oven to 375 degree F. Butter and flour a 9-1/2-inch (1-1/2-quart capacity) glass pie dish. Lightly grease a cookie sheet. Roll out dough on a lightly floured surface with a floured rolling pin into a 14-inch round. Brush excess flour from dough and fit into prepared pie dish. Trim edge of dough, leaving a 1-inch overhang; reserve excess dough for decoration. Fold overhang under so it tucks just inside the pie dish. Decoratively flute edge of dough, prick bottom with a fork and chill until firm, about 15 minutes. Roll out remaining dough scraps on a lightly floured surface until 1/4 inch thick. Cut dough with a 3-2/4- by 2-1/3-inch leaf-shaped cookie cutter and transfer to prepared cookie sheet. Lightly beat 1 egg and brush over tops of leaves (reserve remaining egg); chill until firm, about 20 minutes.

2. Line pie shell with foil and fill with pie weights or dried beans. Bake in lower third of oven until middle is set and edges are golden brown, about 15 minutes. Carefully remove foil and pie weights. Brush leaves again with beaten egg. Return pie shell to lower third of oven and place leaf decorations in upper third; bake until middle of shell is golden and leaves are golden brown, about 10 minutes. Transfer pie dish to rack and cool to room temperature. Let leaves cool on pan on rack 3 minutes, then transfer with a spatula to rack to cool completely.

3. Reduce oven temperature to 350 degree F. Stir together cranberries, rum, and 1/4 cup water in a small saucepan; simmer 2 minutes. Let mixture stand, stirring occasionally, 15 minutes. Drain cranberries in a sieve, transfer to a bowl and let stand until cool.

4. Whisk together pumpkin, cream, milk, remaining 2 eggs, brown sugar, ginger, cinnamon, cloves, nutmeg, salt, and cranberry mixture. Brush edge of pie shell with remaining egg. Pour filling into pie shell, spreading evenly, and bake in middle of oven until filling is just set and center trembles slightly when gently shaken, about 50 minutes. Transfer pie to rack, top with leaf decorations, and cool completely. Chill until firm, about 3 hours.

Makes 8 servings.

Username of journal: superiero
Layout Style: Smooth Sailing
Basic, Paid or Plus: Paid
Problem you are having: My background won't change from #ffffff to #576487 and when I highlight things it doesn't show up! Also my titles of my journal are #ffffff when I want them to be #576487. Also, in the music/mood area there is no space between the mood name and the mood image, that kinda bugs me.

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All right, I'm making Christmas pudding, as I do every year, and I'm still trying to get the hang of it. This year, I studied over two dozen recipes (including George Orwell's!) that seemed to me to have good provenance, and learned some new tricks. For example, it's supposedly better to make it in a crockpot or slow cooker for longer, than to steam it. (And supposedly easier, too, even though it takes a lot longer.)

What I'm trying to figure out is if there are any good rules of thumb regarding proportions of the major ingredient categories. I.e., so much dried fruit to so much dry stuff to so much suet to so much sugar, that sort of thing. I make big puddings, so large quantities don't worry me, but I really want some better sense of how much of stuff to use.

One of the dry ingredients is crumb, and many of the recipes specify fresh, or bakery (because it's fresher than store-bought). What is the big difference, really? It's dry, crushed up bread either way, right? How much difference can it make?

Thanks!

For sale a pair of brand new Demonia shoes with cute swallows on them. I got confused and brought the wrong size!

These are US 9 - equate to a UK 6.5 - 7


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http://feeds.newscientist.com/c/749/f/10897/s/76d2b6c/l/0L0Snewscientist0N0Carticle0Cmg20A4273650B30A0A0Eearly0Esnowball0Eearth0Emay0Ehave0Emelted0Eto0Ea0Emudball0Bhtml0DDCMP0FOTC0Erss0Gnsref0Fonline0Enews/story01.htm

http://www.newscientist.com/article/mg20427365.300

If the icy tropics of 700 million years ago were covered in dust, this could have helped melt the ice

http://feeds.newscientist.com/c/749/f/10897/s/76cf741/l/0L0Snewscientist0N0Cblogs0Cculturelab0C20A0A90C110Cart0Eembodied0Bphp0DDCMP0FOTC0Erss0Gnsref0Fonline0Enews/story01.htm

http://www.newscientist.com/blogs/culturelab/2009/11/art-embodied.php

A new exhibit at the Mori Art Museum in Tokyo celebrates the intersection of art and science in the human body - featuring works from Leonardo da Vinci to Damien Hirst.

こんにちは！ I'm new here and I'm in desperate need for help.

Can anyone help me translate this Egyptian Proverb into Japanese?

"Know the World in yourself. Never look for yourself in the World, for this would be to project your illusion."

I tried to translate myself but I have a feeling there's something wrong...

"自分自身の中で世界を捜しなさい。世界の中で自分自身を捜すとは決していけません、これはあなたの錯覚を写し出すことである。"

Any corrections are greatly appreciated. Thanks in advance! :)

http://feeds.reference.com/click.phdo?i=100d8a344ac46e75e802ebc6b8e18637

http://www.dictionary.com/wordoftheday/archive/2009/11/28.html

rusticate: to go or send to the country.

Username of journal: scarletfbl
Layout Style: Flexible Squares (customized)
Basic, Paid or Plus: Plus
Problem you are having: 1.) I have these things that look like borders on the top and bottom of each entry. I'd like to know how to change them to be the color of the border on the replies, or get rid of them (entry background color is #f4c4dc). (pic provided) 2.) How do I change the color of the username links on the navigation strip from what it is now, to #ffffff?

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I got carried away picking sloes today and picked way more than I needed. I'm making sloe and apple jelly and sloe gin already. Is there anything else I can make with them? Google suggests not but has anyone here done anything different with them?