Grayt News! January 2010

Photograph brought to you by LimKis.deviantart.com

After much procrastination, the Gray Newsletter for December/January is done! :look

Gray Announcements

First off, congratulations to our new Sitters, Magz and Mariasha! Thanks again to Jojo and Nini for doing such an awesome job for us last term. :snuggle

Welcome to our newest Aspirants, Marivea and Ennaraim! :joy Also, congratulations to our newest Aes Sedai, Lijena and Arie! :D

On to the good stuff...

Gray Exclusive

By Eriana Avin

I went into the WHITE TOWER!!! :joy

It really is the White Tower in the Tower of London :D

gray

Gray Lolz

Gray Memorable Quotes

Kiti’s son Jacob: "I have embraced your inner crazy!"

Kitiarah (to Alyccea): oh geesh you are going to make me aren't you syfy instead of scifi grrr

Alyccea (to Kitiarah): o_O SYFY??!?!

Kitarah (to Alyccea): yeah, stupid right? told you

Alyccea (to Kitiarah): makes me think of syphilis more than science fiction

Liiane: “Ghaul is supposed to be learning dance from David Bowie. NOT doing the sa'sara. Ghaul, you fail at entertaining Aes Sedai. "

Thalin: "Yo. Yo. My name is Thal G. I'm a stand up guy. If you wanna act tough; You gonna get pied."

Addelyn: “And omg Lii you called me Addelyn...not Addy, not Add, not Am, not Retta....Addelyn. Dude that feels like when my mom calls me by my full name srsly. like...major fail. I feel epicly in trouble!”

Kaizu in a minute

Kiti OH NOES

Kiti NOT A MINUTE

Kiti wait,

Kiti is that a Gray Minute

Kiti or

Kaizu ....

Kiti a normal minute?

Kiti KAI

Kaizu I can't say >.> <.<

Kiti smacks kai around for a minute

Kaizu I promise it won't be a Gray Minute >.<

Kiti rofl

Kiti stops drops and rolls

Kaizu is using a Kiti-seeking-trout

Kaizu you rolls are futile MUAHAHA

Kiti roflmao

Kiti I can't do nothing about that one

To clarify what a Gray minute is…

Liiane: “A Gray Minute is like more than a minute but less than forever. You know. When we get around to it. ”

Gray Pie of The Month

Enn's Pie That Is Not A Pie At All, But Danish Pastry With Apple And Cinnamon Filling

You need:

500g fine flour

1 egg

50g yeast for sweet pastries. (Depending on brand. If you know that your brand is strong, a little less is enough.)

1 egg yolk

3dl milk (Whole is best, but you could use low fat, but don't go lower than 1% fat. Don't worry, it's not the milk that will make you fat!:lol)

2 tablespoons sugar

250g butter (Margarine is also OK, but no low-fat-things. Only real full-fat is good. (I said it's not the milk that will make you fat!:tug)) Make sure the butter is cold! Room-tempered butter will make you curse a lot.

Filling:

1 sweet apple

1 egg white

150g confectioner's sugar / icing sugar

Cinnamon to taste. (That is approximately a lot.:P)

How to:

Day 1 (Don't be frightened, you could do it all in three or four hours if you are like me and can't wait. (Don't be frightened, most of that time is waiting. Only 45 minutes actual work!))

Mix cold milk and yeast

Weigh the flour, so you get the correct amount.

Add egg and yeast-milk-mixture.

Add the sugar.

Mix and knead lightly. NOT TOO MUCH! It will be like chewing gum if you knead too much. The dough should be loose, but not sticky. Add more flour if it sticks to your hands and the bowl and everywhere.

Roll out the dough to a rectangle.

Cut 1/2 of the butter into veeery thin slices (preferably with a cheese grater, if you have one, but a grater with vegetable slicer-thing is also OK.) Cover 2/3 of the rectangle with the butter.

Fold the rectangle like this: 1 - the unbuttered 1/3 over the buttered side. 2 - the folded side over the last 1/3. Now you have it folded in three. Fold in three again, so you have something that looks like a cube.

Roll out the dough, so the butter gets knead in. Make a new rectangle, like the last one. Use some flour on the table, if it sticks.

Repeat the buttering and folding.

Leave the folded cube for a while. "A while" is the time it takes you to do the dishes, find a waxed paper for the baking tray and do the next step.

Grate the apple, mix the grated apple, the egg white, the icing sugar and the cinnamon. If you feel the mix is too thin, add more icing sugar. If you really like apple/cinnamon-taste, double the recipe.:P

Roll out the dough-cube to a rectangle.

Move the new rectangle over to the waxed paper/baking tray.

Cut the long sides of the rectangle into diagonal slices. (make sure 1/3 of the dough is uncut!) Do not cut them off. You will now have a rectangle with diagonal "fringes".

Put the apple-cinnamon-sugar-filling on the middle section.

Fold the diagonal slices over one at a time, so it looks like a braid.

Cover the cake in plastic, and leave the cake in your fridge over night. (Or at least two hours :p I couldn't wait over night, I wanted cake NOW!, so I only waited for two hours.:look)

Day 2 (Eventually later the same afternoon, because you got tired of waiting.)

Take the cake out of the fridge.

Turn on the oven, so it's quite hot when you put the cake in. Depending on your oven how long you have to wait until it's warm. It should have 200C or about 400F or gas mark 6.

Leave the cake on your kitchen countertop for 45 minutes. (Or for 1 hour 15 minutes if you couldn't wait over night like I did.)

Brush on some milk or some egg, and put it in the oven. Lower half of the oven is best. Do not use the fan if you have one, only "regular" over and under heat. (Yes, here are some words I don't know.)

Leave it in there for about 20 minutes.

Put the cake on a wire grid, so it gets cold.

Decorate with ... anything. Not something that gets hard when dry, because that will make the cake hard. No good.

Eat. It's a LOT OF cake, I'd recommend you to invite some friends.

Also, from awesome guest contributor Massie:

Just made the easiest dessert EVER: melt 12 mini York Peppermint Patties with 1/4 cup milk in microwave, mix in a tub of Cool Whip, pour into ready made crust and freeze for 6-8 hours. Voila!, chocolate peppermint pie (which will soon taste like ice cream).

D

Ajailyn sent in this "cooking for dummies" recipe. It's not a pie. But whatever, it's good. :D

Cooking 4 Dummies: Left overs Chili

All seasonings are dried not fresh for ease of use... If you've not seen my recipes before I like easy to make, goof proof recipes. My spelling might be off as I've not gone back to the kitchen to make sure I've spelled things correctly (call me lazy...).

This is a non spicy chili recipe.

Ingredients:

Half a package of thick sliced bacon (frozen) 2lbs of ground beef (low fat %) 1 white onion left over fried chicken (two or three pieces) Minced Garlic (yes the kind in a jar...) 1 packet of chili seasoning mix 1 can of pinto beans (not refried but straight up pinto beans can use kidney or red beans if you so choose as well) 1 12oz can diced tomatoes (del monte makes one with garlic and onions that I use myself) 1 8oz can of tomatoe sauce ground cumin ground corriander chopped ciliantro season salt celery salt

Do not drain grease unless there is a step that tells you to do so.

Take frozen bacon and cut up into pieces. Put into pot you have decided to make your chili in. Fry off bacon until crisp and brown (they will go softer later so don't worry about crunchy bacon in your chili).

While bacon is frying chop up your white onion. Once bacon is done add onions to bacon. Add about a spoonful of minced garlic as well and cook until onions start to go "clear". This should be done on a slightly lower heat than you fried the bacon to let the water in the onions soften up your bacon. Once the onions are nearly done add a pinch of cumin, corriander and cilantro and continue sauting for a few more moments. Once done add ground beef. While ground beef is cooking up take left over fried chicken from the fridge and take the skin off. Let significant other eat the chicken skin while you peal the chicken from the bones (I have found it comes off better cold so don't reheat chickent). Stir ground beef, try not to let it get into too small of pieces... return to chicken and cut pieces up.

Once ground beef has cooked all the way through (and after several goes through with stirring), add more corriander, ciliantro, and cummin, and the chicken. At this point I usually add celery salt and season salt. Once I've let this all cook together for about a moment or two more I add the packet of chili powder mix, the tomato sauce, the tomatoes, the beans (or no beans if you prefer with out). I sprinkle a bit more cummin stir. Oh the chili packet will tell you to add water as well.. do so, what ever amount is says as it'll need that to thicken up.

Simmer for about 15-20 minutes.. the longer the better.. (this will be even better the next day as well).

Taste.. adjust seasonings to your taste, more or less.

The important thing to remember is low fat beef, and don't drain the bacon grease. If you use low fat grease your chili will not come out oily, part of this is because of the tomato sauce, but the lower the fat the less greasy all foods used with it is.

Since chili is really how the eater wants it feel free to serve with crackers, bread and butter, cheese, sour cream... what ever.[/quote]

That's it for now. I'll just leave you with this random Wheelbarrow Enna sent me. Apparently it was kickin it outside at her work. :cheese

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