Waching daily Apr 2 2017

Now this is one of the most gorgeous

garlic breads that you have ever tried.

This isn't like one of those loaves where

you stick a bit of butter and garlic in

and everybody wants just to eat small

bits of it some, of it's a bit greasy

some of its a bit tasteless, this is the

sort of garlic bread which you're going

to devour whilst hot and finish it to

the very end, like a tin of Pringles. I

first had these garlic breadsticks

probably 20 years ago, so a big shout-out

to Roccos Pizzas in Hythe. I'll leave a link

to their site down below because they've

been making this for over 20 years and

I'm going to share with you a recipe now

so that you can make them at home and

enjoy some of the best garlic bread in

the world, come on let's get and make it.

Now I've got 450 grams, that's

around about a pound of strong bread

flour. Now feel free to do this in a

mixing bowl but I'm just going to make a

little well in the center, into which I'm

going to add a couple of teaspoons of

instant yeast and a teaspoon of salt but

I'm going to keep that away from the

yeast. Now I've got one cup of warm water

which I'm just going to start to pour

into the center and as I do so I'm just

going to draw the flour in. Now as that

starts to draw together into a paste

like that I'm going to add a couple of

tablespoons of olive oil in. Again using

my fork I'm just going to draw that in

together, then I'm going to pull the

batter off the fork and start to use my

fingers to pull this up into a dough. So

we've got this very loose raggy dough

at the moment, what we're going to start

doing is stretching it out. So use the heel

of your hand, had fold it back, turn it and we're

just going to do this for about 10

minutes until we've incorporated all

this loose flour on the table and we've

got a nice silky dough. So you can see

now after 10 minutes of kneading this is

becoming beautiful and silky and we've

developed this lovely gluten tension, the

dough should spring back like that. I'm

going to divide this up into two equal

pieces then I have a couple of bowls

here, I'm going to put a little bit of

olive oil in, take one of my pieces of

dough and just coat it over. I'm going to

cover them over with plastic wrap to

trap all the moisture in, then I'll find

somewhere in the house that's not too

cold, we're going to leave these for up

to an hour until they've doubled in

size. Now whilst the dough Rises I'm

going to mix up my seasoning and by

mixing it up in a bowl first we'll get a

nice even distribution. I've got about

half a cup of lovely grated parmigiano

cheese, now this is garlic powder it's

very strong so I'm going to put about a

quarter of a teaspoon in there to season

this. I've got some Himalayan rock salt,

now I'm going to take about half a

teaspoon, pop it in there as well and

this is completely optional and I don't

always put it in but I'm going to take

some Oregano, a little dried oregano and

sprinkle that in there, couple of pinches

and mix that through and get a nice even

distribution. That smells absolutely

delicious. The dough has risen

beautifully, I'm going to take a little

bit of semolina flour, sprinkle it over

my counter, then gently, I don't want to

knock all the air out of this, I'm going to

get my dough out, lay it down on the

counter. Now here my method changes from

when I make pizza dough, where I'll

stretch out the dough. I don't want to

stretch it because that will give me

uneven thickness and I want a nice even

thickness on this. So I have a rolling

pin, I'm just going to coat it in a

little flour, I'm just going to knock a

little of the air out of our dough and

we're just going to roll it out. Give it

a quarter turn and then roll it in the

other direction, again we keep turning

this. Now a really important thing is to

not roll past the edge here, I don't want

to pinch this edge of the dough thin. So

we just keep turning and roll, stop short

of the edge and we're going to keep

turning this until we get something

around about maybe 12 - 14 inches in

diameter and you'll see because I'm not

pinching to the edge we've got a lovely

even thickness to our dough. Don't be

tempted to push too hard either we want

a nice even, constant thickness across

the dough, probably around about quarter

of an inch maybe a little bit over. Now

gently get your hands underneath the

dough and lift it up onto a baking tray

and I'm putting it onto baking paper for a

reason which you'll see in a moment. Now

I'm just going to let that relax on the

tray for a while whilst I get on and prepare the

other garlic bread. Now we take our first

pizza base and I'm just going to put

about a tablespoon maybe a tablespoon

and a half of olive oil on there. I'm

going to take a brush and we want to

completely coat the surface of this

bread right the way to the edge.

Then we're going to take that premixed

seasoning and I want to just sprinkle it

evenly over the surface of the garlic

bread, it doesn't need to be too thick

and then I'm going to cut some finger

strips out of the bread. Now the only

reason I put the baking paper on

here really was to protect the surface

of my baking tray. I'm using a pizza

wheel, cutting probably about inch

fingers. Now I'm going to prepare the

second one of these and then we're going

to bake them in a hot oven that's 220

degrees celsius 430 fahrenheit and

they're going to take around about 10 to

12 minutes and they should pop up

beautifully. Now there they are you don't

want to over bake these and the room, the

house smells absolutely gorgeous. Now if

you like whilst it's still hot you can

actually take your your pizza cutter and

just cut these in half but look at that

and that's why I stand by this is the

best pizza bread in the world because

the smell in here and I know every last

bit of this is going to be devoured

before it's had time to cool down. So if

you've enjoyed this video and you decide

to make it let me know in the comments

what you think, share the love, give this

a thumbs up. I have to try this before I

dribble all over the place here goes. Oh

well I think you know what I think about

it, it is so good, give this a try and be

good and I will see you in the next

video, take care.

For more infomation >> HOW TO MAKE THE BEST EVER GARLIC BREAD - Introduction to Bread Making - Duration: 6:17.

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[FREE] Desiigner Type Beat "Rari" (Prod. KC Supreme x Incline Beats) - Duration: 3:28.

www.kcsupreme.com Buy 1 Get 2 Free

For more infomation >> [FREE] Desiigner Type Beat "Rari" (Prod. KC Supreme x Incline Beats) - Duration: 3:28.

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Blinking - Duration: 0:52.

Have you started thinking?

I know you're thinking now.

You've been with me for so long.

We're together.

You understand that we're together, right?

Keep thinking!

Keep listening.

I'm gonna tell you everything.

You need to know this.

I'm here for you.

I'll do anything for you.

For more infomation >> Blinking - Duration: 0:52.

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Riga State 2nd Gymnasium - EDUCATION AND WORK - Duration: 5:28.

♪♪♪

There are a lot of different students in our school

We have kids ranging all the way from Grade 7

to Grade 12

but despite our differences

we're all here to eventually find a place to work

and for education of course

Nowadays there are hundreds if not thousands of different places to work

That's why our students can choose from five different high school programs

The first one is the physics and math program

This one's for people who LOVE using complicated formulas

building things

inventing new gadgets

or they simply like playing with electricity

The second one is the biochemist program

This is for anyone who can understand these chemical reactions

And draw these structural formulas

They get to do a lot of experiments

*NICE*

Many of them want to become doctors or biologists

or they simply like playing with fire

I work in the Children Clinical Universtity Hospital

To study medicine you need good chemistry knowledge

and that's why I chose the chemistry program

We had 8 - 10 chemistry classes a week, we did lots of lab experiments

and those 10 chemistry lessons really payed off later in life -

for me it was really easy to get into the Institute of Medicine,

i had no problem with the first year of studies

Even today I have to know what is potassium and what is magnesium

What is a saline solution?

What is a hypertonic solution?

This basic chemistry knowledge stays with you your whole doctor's career

Students in both of these programs have to spend long hours writing scientific papers

They get to work with university professors and do tests and laboratory

Kind of like real sciences do

and they get to present their work to a large audience

Next we have the businessman program

Arthur and his friends here want to make wooden comes for their hair

and in this program they get to make their idea a reality

First they need to draw many sketches and come up with a design

Then they get to make many prototypes

After advertising the product they find customers who want to buy it

and then...

finally...

even earn some money!

possibly

The fourth Program is the Philology class

This is for people who like... uhmm...

reading a lot of books in the library

most of them like history,

philosophy,

literature and learning languages

They want to become the next writers,

journalists,

actors

and well...

artists

Number five is the IB program

- It's called the International Baccalaureate

- OKAY, OKAY!

This is for people who are citizens of the world

They want to explore different countries and cultures to learn more about our beautiful planet

And many of them want to study abroad

In my opinion the IB program provides very worthy education

It is fulfilled with a great study content

and also some wonderful complementary opportunities

Such as making the world a better place by doing Community service

which is compulsory in the program

Overall the idea I treasure the most in the program is that it creates really open-minded,

knowledgeable,

principled,

inquiring and balanced students

and what I find really amazing is that the program encourages

All of our students

and all of our teachers

to develop these qualities in themselves

For more infomation >> Riga State 2nd Gymnasium - EDUCATION AND WORK - Duration: 5:28.

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MCM Birmingham Comic Con 2017 | Project Cosplay - Duration: 7:13.

For more infomation >> MCM Birmingham Comic Con 2017 | Project Cosplay - Duration: 7:13.

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Walk The Talk, Governor Cuomo: No Northern Access! - Duration: 1:56.

[People Chanting: Stop Northern Access!! Stop Northern Access!!]

We're here to protect our water, our land, and our air, and our communities.

We want Governor Cuomo and the DEC to deny the air and water permits for a 97-mile fracked gas pipeline

that would trench through 192 streams and 270 wetlands in western New York.

[Chanting: Water Is Life! Water Is Life!]

Governor Cuomo made a statement in his State of the State Address that he wants to doubledown

on stopping the bringing in of fracked gas from neighboring states.

So, that sounds like a pretty clear statement to me that he should be denying this pipeline.

There is absolutely no benefit for New York State—and a lot of destruction.

This is everyone's responsibility.

And we do this for all!

Not just natives, not just people who live near the creeks, near the waters.

It's for everyone.

[People chanting while marching.]

It is definitely time to move to a renewable energy future.

There are signs that Governor Cuomo recognizes that with his pledges to cut greenhouse gas

emissions and to ramp up renewables.

We're hoping that he will do the right thing and say NO to this pipeline.

[Bell Beating . . . ]

For more infomation >> Walk The Talk, Governor Cuomo: No Northern Access! - Duration: 1:56.

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2 year natural body transformation - FROM SKINNY TO MUSCLE (FULL STORY) - Duration: 15:02.

2 year natural body transformation- FROM SKINNY TO MUSCLE

HE IS MY SON!

He was always different then everybody else.

He didn't know how to train, he didn't know the science behind training, behind nutrition

what to eat, which exercises to do

He kept going!

He made great results in a short period of time

In just a couple of months he gained muscle and lost fat.

Everyone will tell you that's impossible, it can't be done...

He did it madafaka!

At the beginning everyone was supporting him.

His family, his friends, they were all saying keep it up

But that's life.

As long as they are better than you

They are gonna tell you: you're great.

But after he surpassed them,

After he got better

They were all saying: you should STOP, you're retarded, this ain't for you.

That's how it goes!

He reminds me of me, because he never stopped.

First time I saw him, I sad to myself: THIS MADAFAKA AIN'T GONNA STOP!

And that's how it went!

He never asked me for anything.

He didn't know how to workout

he was doing everything wrong

He couldn't bench press 100 lbs.

He never asked me for anything.

I taught him a lot.

I saw passion, creativity, pain!

If you know me

I'm not going to give you sh*t

If you are not willing to give it yourself.

I'm gonna assist you

but I'm not gonna do it for YOU.

He wanted to do this.

He focused himself

into training, into improving.

And that's how he got here.

I mean, you don't have to know everything about everything.

You just have to focus on whatever YOU want to do.

Whatever you're good in

Keep improving, getting better

And eventually, you might get there.

You might be SOMEONE.

That's it!

Hello guys, I'm Ken and you are watching our program.

At the beginning I was training break dance, I was good at it, but than our dance team disbanded.

After that I started riding a monocycle.

I was thinking about going to the gym.

but i had bad conditions.

I didn't know how to do it, which exercises, nutrition..

I didn't know anything.

I came to the gym and saw a bunch of more successful people than me.

Every morning, I was thinking about weights, about food, better lifestyle...

Making better decisions

I searched for information, things that motivate me

I did everything to achieve my goal.

I was very weak, I could not do even 1 pull up

My muscle didn't even exist.

As long as you are "GOOD" its good

As soon as you become better in anything,

programming, gaming, fitness training...

People don't like that.

If you are good at teamwork, you are most likely to have similar friends.

A tavern will not help you to reach your goal, but it will tech you how to fail.

I failed many times, there were a lot of things I don't want anyone to experience.

...always returning me to the bottom, but I always came back.

Everyone is against you, they don't want you to be strong.

They wanna see you weak.

They want you to be happy, always smiling,

Fake smile!

I was going step by step.

People who didn't see me for a while couldn't believe that I made these results.

How is it possible, what are you taking, what are you eating, it's impossible that you're not taking something...

Of course I'm taking. I'm eating food and drinking water just like you.

But I'm giving my best!

That's the reason why majority of people can't succeed, they didn't put everything they have into this.

I've always looked for friends with higher goals.

They motivated me to continue.

I'm not strong, how I'm going to be, I'm not the best at this.

They are people a lot better than me

But the most important is that I'm gonna continue improving in every aspect.

People can't teach me something, if they don't know anything.

Why am I gonna be with you if you can't help me to improve myself.

You have to make something that no one made before, sell something new, unseen...

To create something new.

You have to be thankful, too

If I was like: I need this, I need that in order to do something...

I wouldn't be here right now.

I would be in places where I would listen to things I don't wanna hear.

Every person in the world has ambition.

We all have something that's pushing us forward.

But the thing is: You are listening your family, your friends

They always want to change you.

I'm going to to what I LOVE

There will be hard times.

THIS IS ONLY A BEGINNING.

That's it from me.

Thank You!