Losing My Religion Lyrics

Ohh Life is bigger….. It’s bigger than you And you are not me…
The lengths that I will go to…. The distance in your eyes…
Oh no I’ve said too much ….I set it up

That’s me in the corner

That’s me in the spotlight ..Losing my religion
Trying to keep up with you…And I don’t know if I can do it
Oh no I’ve said too much ..I haven’t said enough

I thought that I heard you laughing
I thought that I heard you sing
I think I thought I saw you try

Every whisper…Of every waking hour I’m …choosing my confessions
Trying to keep an eye on you …like a hurt lost and blinded fool, fool

Oh no I’ve said too much …I’ ve set it up
Well, Consider this, Consider this, The hint of the century
Consider this,..this words..

That brought me to my knees …failed
What if all these fantasies …come… flailing around
Now I’ve said too much
I thought that I heard you laughing
I thought that I heard you sing
I think I thought I saw you try

But that was just a dream

That was just a dream

That’s me in the corner

That’s me in the spotlight Losing my religion
Trying to keep up with you …And I don’t know if I can do it
Oh no I’ve said too much… I haven’t said enough
I thought that I heard you laughing
I thought that I heard you sing
I think I thought I saw you try

That was just a dream try.. try.. trying yeah…

That was just a dream

just a dream

just a dream

dream

dream

Healthy Pasta Recipes

Pasta is a favorite family comfort food—it’s quick and easy to cook and always tastes good. But with all those carbs can it be healthy too? You bet! The trick is to keep portion sizes under control and compensate by adding more lean protein and vegetables into the mix.

You might also skip the “regular” pasta, which is made from refined grains, and instead opt for whole-wheat varieties as part of a healthy diet. A good source of dietary fiber, whole-wheat pasta hasn’t been stripped of the grain’s important trace nutrients and phytochemicals. And now, fortunately for consumers, there are vastly improved, better-tasting choices to be found at your grocery store.

So say “yes” to pasta once again, and enjoy these quick and healthy recipes. All can be prepared in 30 minutes or less.

Chestnut Cake

Prepare all ingredients:

Cook the chestnuts 20 minutes in boiling salted water. When finished, drain them and peel them.

Pass them through a food mill.

Add 200 g butter, 200 g caster sugar, 3 whole eggs and the vanilla to the still warm chestnut purée.

Mix well.

Pour half of the obtained mixture in a buttered baking mold. Store in the fridge.

Mix the almond powder with 75 g sugar, 1 egg yolk and the cocoa powder.

Add 75 g butter to this pommade.

Pour this preparation in the baking pan which contains the first mixture.

Cover with the rest of the chestnut preparation.

Place in the fridge for 4 hours.

Cream: Cook the sugar at 121°C.

Pour it on the egg yolks while beating with an electric whisk on low speed.

Whisk until completely cooled.

Add the softened butter…

…and finally the cooled melted chocolate.

Remove the cake from the pan…

…and coat with chocolate butter cream.

Decorate with grilled split almonds. Serve.

Strawberry Cheesecake

EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve.

Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Chiffon Cake

Ingredients

2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar

Directions

Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.

Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don’t beat.

In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.

Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.

Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.