RichardPNZ

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Conspiracy theorists as a group remind me of snickers bars, they are full of nuts.

Bacon and Egg Pie At its most basic Ingredients 8 large eggs 1/2 cup bacon, chopped 1 Egg yolk beaten with a tablespoon of water 1 Salt and pepper to taste 400g block (or sheets) of store bought 'puff' pastry Instructions Great for lunches, brunches, dinner or a picnic. You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish is ideal. Preheat oven to 200°C. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin. Scatter half of the bacon, break in the eggs and season, then scatter on the remaining bacon. Roll out the remaining pastry to make a lid. Crimp the pastry edges together with your fingers and trim off any excess. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash). Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy Lots of variations from here people add potatoes, onions, peas. Whisk the eggs.

For a detailed explanation http://isciencemag.co.uk/features/fact-of-the-day-1/

Tararuas a mountain range in the lower North Island of New Zealand

Size of the file may not be the full answer. One large note of 100k may behave differently to 100 notes of 1k.

Hi Brother Marius We all share your disappointment at the ruling. What the ruling can not take away is the unity and love amongst the brotherhood , and more importantly the love Jehovah has for you and the bothers in Russia. Will be praying for you with Christian love Richard

I think this will be helpful. When reading news of problems either man made or natural I always ask how are the brothers affected.

Also trying Grammarly.

From what I have read you need to contact law enforcement before smashing the window. Then it is only what is needed to save the child / animal.

One of the ways you can help in the congregation is helping those brothers and sisters who are technology challenged with their tablets, computers , mobile phones etc. Try working with every active publisher out in the ministry. The Regional assemblies are starting here in New Zealand what can you do there to help. Can you get to your Kingdom Hall early and make it a goal to greet everyone that comes in. There are many little ways you can help in the Congregation that will build your faith and the faith of others.

So it is made up of red bull then

Royal Commission is a major public inquiry that is not used very often, once started they can not be stopped the only limits are the terms of reference.

There is still a lot of support for remaining in the Commonwealth here in NZ . The death of the Queen and subsequent succession probably won't change that.

The red juice that often collects in a package of red meat is not blood, as many assume. Most of the blood is removed during processing and any that remains is usually contained within the muscle tissue. The red liquid, instead, is a mixture of water and a protein called myoglobin, whose purpose is to help ship oxygen to muscle cells. Myoglobin is deeply pigmented, which is why the more myoglobin a meat contains, the darker (or redder) the meat will be. Red meat is comprised of muscles that are used for extensive activity. Remember, myoglobin's role is to help bring oxygen to the muscles, and oxygen is required to give muscles energy. So the more the muscles are used, the more myoglobin they'll contain (and the redder in color they'll be). This is why when you prepare "white" meat such as poultry or fish, you won't find any "blood" in the package – the white meat contains hardly any myoglobin. The color changes that occur as meat is cooked are also due to myoglobin. In white meat, which will be translucent when it's raw, proteins coagulate as it is cooked, resulting in the whitish opaque appearance.1 In red meat, myoglobin changes from red to tan and grayish brown as it is heated. As reported by the New York Times, this color change also has to do with moisture, which is why well-done meat that's turned gray-brown is often dry: