Waching daily Nov 7 2017

Hi! My name is Milena.

And it is "1 hour toy" rubric.

And now I'll show you how to do such owl.

For that we will need...

Brown yarn.

I'm using YarArt Jeans.

Beige yarn.

And orange one (bright yellow).

2,5mm hook.

2 black beads for eyes.

I'm using 4mm beads.

Needles and thread for sewing.

Scissors.

Contrast thread, for marking beginning of rows.

And sintepone, for filling.

First, doing ears.

Leaving ending.

Doing 3 chains (ch).

1...

2...

3.

Doing 1 slip stitch (sl st)...

...into the 2nd loop from the hook.

And doing 1 single crochet (sc) into the next loop.

Pulling out the yarn.

And cutting it off.

And doing 1 more ear.

Now doing a wing.

Leaving an ending.

Doing a magic ring.

And working into it...

1 single crochet (sc)...

1 double crochet (dc)...

1 treble crochet (tr).

1 double crochet (dc).

and 1 single crochet (sc).

And pulling out the yarn.

Cutting it off.

Tighten the ring.

And doing 1 more wing.

And now I'll do a body.

Doing a magic ring.

And doing 6 single crochets (sc) into it.

1...

2...

3...

4...

5...

6, and tighten the ring.

Marking first loops with a contrast thread.

Row 2: doing 6 increases (inc).

I.e. working 2 single crochets (sc) into each loop.

Row 3: repeating 6 times - 1 single crochet (sc) and 1 increase (inc).

Doing 1 single crochet (sc)...

Then 1 increase (inc).

I.e. 2 single crochets (sc) into the single loop.

And repeating the same 5 times more.

Done.

Row 4: repeating 6 times - 1 increase (inc) and 2 single crochets (sc).

Doing 1 increase (inc)...

Then 2 single crochets (sc).

And repeating the same 5 times more.

Done.

Now inserting this ending, from the center, into the needle.

Fixing it with knots, and cutting it off.

And continue working.

Rows 5-13: doing 24 single crochets (sc) in each row.

I.e. doing 1 single crochet (sc) per loop.

I've already finished.

And now we will sew a face.

Taking a beige yarn.

Inserting it into the needle.

Counting 6th row from the top.

1..2..3..4..5..6.

And pulling out the needle in this row, from inside.

I'll fix this ending later.

Now, inserting a needle one row above, and 2 rows to the side.

And pulling the needle out - diagonally down.

Now doing one more stitch.

2 rows to the side and 1 row above.

And pulling it out - diagonally down.

And doing the 3rd stitch, in the same way.

And pulling the needle out one row below.

Now doing one more row of stitches, but below the current one.

Going 1 row lower.

And doing 3rd row of such stitches.

Now moving to another side.

And doing the same stitches, but simetrically.

Passing the needle inside the body.

Turning inside out.

Moving this yarn closer to the second one.

Fixing endings with a knot, and cutting them off.

Then sewing eyes on.

They will be located here...

...and here.

I'm sewing eyes in a next way...

Take a thread and insert in into the needle.

And doing a knot at the end if it.

Now fixing it from the inside.

Like that.

Then sewing the bead on.

Passing the thread inside.

Fixing it with a knot, and cutting it off.

One eye is ready, and sewing the second one in the same way.

Eyes are finished.

Now, taking an orange yarn.

Inserting it into the needle, and sewing a beak.

Passing the needle one row below from this place.

Now inserting it into this place.

And doing one more such stitch.

Tie ending from the inside.

And cutting them off.

Now I'm sewing ears on.

Inserting one ending into the needle.

Counting 2nd row from the center.

There should be 3 loops between the ears.

And pulling it out 2 rows down and 1 row to the side.

Second ending - inserting it into this place.

And pulling it out from here.

Now using those endings, picking edges of the ear.

And passing yarns inside.

In the same way, but simetrically, sewing the second ear too.

I've already finished.

Now turning inside out.

Tie those endings and cut them off.

Now I'll sew the wing on.

Take the ending which is going from the amigurumi ring.

Insert it into the needle.

Counting 2 rows to the side from this place.

And 1 row down.

And inserting a needle here.

Inserting the second ending into the needle.

Inserting the needle 1 row to the right.

And pullint it out - 1 row below.

Picking the wing with a needle from the side.

Turning back with a needle.

Passing the needle into the 2nd row to the left.

Picking the second side of the wing.

Turning back.

Then 1 row above.

And sewing on the left corner of the wing.

Now, tie endings from inside, and cut them off.

Sewing the second wing in the same way.

From this place - counting 2 rows to the side and 1 row down.

Here, inserting a needle from the center of a wing.

And then repeating the same actions that I did with the first wing.

I've finished. And starting row 14.

Row 14: repeating 8 times - 1 single crochet (sc) and 1 decrease (dec).

Doing 1 single crochet (sc)...

I'm doing decrease in a next way...

Picking first front loop...

then the second one...

...and working them together.

Doing 1 single crochet (sc) more.

And doing a decrease (dec).

And working in the same manner till the end of the row.

Done.

Now inserting an orange yarn into the needle.

And I'll do such paws.

There are 4 loops here, between paws.

Pulling the yarn out from this loop.

Inserting the needle below.

Next, doing 3 stitches.

One straight and 2 diagonally.

Pulling the needle from the loop, moving it with the needle eye to the front.

Not to sew up the loop.

As I'll be inserting the hook into those loops later.

Tie those endings, from inside, and cut them off.

Skipping 4 loops from this place.

And pulling the needle out from the 5th one.

And sewing the second paw in the same way as the first one.

Paws are ready! Now filling the body with sintepone.

Do not fill too tight now, so you'll be able to do the last row.

And doing 8 decreases (dec) in the last, 15th row.

I've finished. Leaving a long ending, and cutting the yarn off.

You may pull out the contrast thread now.

Adding more sintepone.

Inserting this ending into the needle.

Picking all front loops by round.

Tighten the ring.

Doing a knot.

And sewing a tail for an owl.

Like that.

Doing a stitch, through one loop to the bottom.

Then 2 more stitches from the sides.

Passing the yarn down.

Fixing it with a knot.

Hiding the yarn inside, and cutting it off.

And I've got such owl!

I hope that you like the tutorial.

Write in comments what would you like to see next.

As well send me photos of your works into my groups in vk.com either facebook.

Links are under the video, in description.

I'm very curious to see what you'll get!

Thanks for your Likes and Subscriptions!

It is very important for me!

See you in next video, bye!

For more infomation >> Вязаная сова амигуруми. Crochet owl amigurumi. - Duration: 22:09.

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Mario Kart Wii: So schaltet ihr Alle Cups/Strecken Frei ! [Deutsch] - Duration: 0:41.

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DİYARBAKIR'DA İNSANLARA DİK DİK BAKMA ŞAKASI (DAYAK YİYORDUM!!!) - Duration: 9:58.

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What You Need To Know About Eminem's Daughter - Duration: 3:56.

Rapper Eminem's daughter, Hailie Jade Scott Mathers, is 21.

The adorable blonde baby whose voice can be heard cooing on Eminem's track "'97 Bonnie

& Clyde" has officially grown-up.

But despite having a multi-platinum selling dad, Hailie's been able to grow up skirting

the spotlight.

So, since we all know the real Slim Shady, let's get to know the real Hailie Mathers.

Guinness World Record

Before Blue Ivy got in formation with Momma Bey, Hailie was in the studio with her famous

dad.

According to Eminem, Hailie would go to work with him, and even help out with some of his

tracks.

"One day we was in the studio and uh, she was like 'Somebody please help me, I think

my dad's gone crazy.'"

She said it again and she was like 'Daddy I want to say it on the mic.'"

That line became the hook of Eminem's song "My Dad's Gone Crazy."

Thanks to that one-liner, 6-year-old Hailie's name was added to Guinness' World Records

as "Youngest R&B chart entrant."

She's not an only child

Hailie is technically the middle child in a somewhat blended family.

Her elder sister was born in 1993 to Dawn Scott, the twin sister of Eminem's ex Kim.

Kim and Eminem adopted Amanda, whose name was then changed to Alaina.

Dawn Scott later passed on in 2016 of "an apparent heroin overdose," according to Radar.

Hailie's younger sister, Whitney Laine Scott, was born in 2002.

While she's Kim's biological daughter from another relationship, Eminem has claimed the

little girl as his own, and is sharing custody with his ex.

Brains and beauty

Going by her mother's maiden name, Scott, Hailie attended public school in the Detroit

Metro area.

One parent told the local paper,

"I think all of the kids in the district have shown respect to their family and just let

her live a normal life here out of the spotlight."

She was so well-liked at school, according to the Macomb Daily News, she was crowned

Homecoming Queen in 2013.

While she was escorted by her mom, Kim, her dad wasn't too far away.

A parent told the paper, "Her father watched from inside the school because he didn't want

to cause a scene - he wanted Hailie to have her own moment."

Hailie graduated Summa Cum Laude from Chippewa Valley High School in 2014, going on to college

at Michigan State University.

She quickly found her way to sorority row, where she's now a sister in the Zeta Tau Alpha

sorority, and was named Sigma Phi Epsilon's Sweetheart of 2016.

Current crush

In October of 2016, Hailie resurfaced on Instagram — and it seems she has a boyfriend!

But there's another love in Hailie's life…

Appearing in five out of the 25 total photos Hailie has posted, it's clear that her puppy,

Lottie, has a special place in her heart.

Profanity-free

The rapper who once put his daughter on a pretty negative track about her mother also

maintained a "no swearing" policy in his house.

During his interview on 60 Minutes, when asked about whether he feels a responsibility for

his music having a negative impact on kids, Eminem explained the situation.

"I feel like it's your job to parent them.

If you're the parent, be a parent...

Profanity around my house, no.

But this is music, this is my art, this is what I do."

Getting all the credit

In a 2002 interview, Eminem spelled out exactly how Hailie inspired him to succeed, saying

she was especially influential early in his career:

"She has been my main, like source of drive and motivation."

And it sounds like he'll always be her number one fan.

"Truth is, like she's all I got in this world, like really."

With a reported net worth of nearly $200 million, and daughter Hailie well on her way to a college

degree, it doesn't seem like Eminem has to worry about failing anymore.

Thanks for watching!

Click the List icon to subscribe to our YouTube channel.

Plus, check out this other cool stuff we know you'll love too!

For more infomation >> What You Need To Know About Eminem's Daughter - Duration: 3:56.

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What did ancient Britons eat? We find out by tasting some authentic Iron Age in Ancient Artisans - Duration: 6:13.

Hello guys and welcome back to Ancient Artisans where we're in this wonderful

setting known as the earth house and we're here with Caroline from Pario

Gallico which is a historical food catering company and Caroline can you

tell us about some of these wonderful's the spread that we've got in front of us?

Yes certainly well I would like to begin with the what I call the blood bread

call it black bread as well, yes there is real blood in it but from pigs okay

no sacrifice? No sacrifices! It's actually a real archeological

experiment, it's unfortunately not Iron Age which

is the food I present today it's based on a Viking find made in Sweden where a

flatbread basically was found in a grave and after they analyzed this it

contained animal blood and a very strange type of yeast that you can find in ales

beers or breweries which makes sense for all the or the historical bread I will

be making and made even the sweet one but for my taste afterwards is actually

not using yeast but using the ale bone so the sediment at the bottom of the keg of

ale when you brew to raise your bread okay and what just what's the difference

between the blood bread and and these breads here then? Well that's the

difference of rye flour wheat flour but essentially the interest is you don't

have to kill an animal to make blood bread black pudding if you want you can

just like the Maasai tribe in Africa or the Mongols things like that in

different culture puncture the neck of an animal take a bit of blood cauterize

and here they go and I'm trying to present that seasonality is very

important and we are really at the end end of winter end of spring so you can't

kill your animals anymore for they will give you milk or eggs

babies and labour in the fields so that's a good way of having iron and nutrients

added to your diets without killing anything. This bread I'm going to be

honest appeals to me more.

Tell us about this one? This one is what you would maybe call a brioche type of bread we call it an

enriched bread it's exactly the same as usual wheat flour bit of water pinch of

salt but you add butter and eggs the new ones that you have and fruits that you

kept from the winter, prunes, dried cherries, elderberries and flax seeds for

example to give a nutty taste so very much like your brioche with a bit less

butter, I have to say. I'm going to I'm going to try an ancient piece of bread here

then hopefully not from the era 5,000 years old oh that's beautiful

the fruits at that real sweetness to it as well don't know which is beautiful. Of

course you will have honey you're right but if you don't have honey just dried fruits

are so sweets for ancient palates but it will really makes a big difference at

the end of a meal. Mmm well I've noticed that the children are really enjoying

this one and they do look appetizing I notice you put Moorish on it what does

that contain biscuits? Oh yes they are they are not crunchy biscuits I think

you will try one maybe for you? if you insist.

Oh yeah I really do they are made out of broad beans that replace a Celtic bean

that we really struggled to find nowadays in in modern shops so broad

beans wheat flour flax seeds really I really do love them and butter and honey

basically when you don't have a lot of grain left in your larder or your granary

you will use any kind of pulses and reduce them into flour or puree them to

add to breads or porridges or things like that. I mean that's that's really lovely

that's quite savoury actually would go nice with some cheese as well. And

you notice that I have some cheese? I do! This this is quite an interesting

arrangement really because I think our ideas might be that the the food would

have been really bland but here you're showing us that actually it's

remarkably appetizing. Thank you yes that's one of the ideas that's really

what I want to transmit to everyone you don't have to have just the same boring

gruel or porridge and you hear that all the time through the reenacting world or

even you have even for historians archaeologists and cooks as well you can

make something very simple but very tasty and you have native herbs if I may for

example you have wild garlic you have salt so salt wild garlic, thyme and sage,

flax seeds, roasted barley malt and if you think about mustard seeds cumin even

coriander you can have them. Wow yeah so they were importing this? Well they

were native to Britain but if you want to go to imports oh you can have

black pepper from India through the Romans so you can trade with Romans and

you do and you go so much further but I actually hid it but I'm well posh

enough to have a bit of glassware and olive oil so as an Iron Age British

person that would be a sign of well contact with the Roman World certainly

and a fair amount of wealth I have to say. Grey well this is just fascinating

because I never knew that mustard seeds were in Britain at the time which is

great so I've learned a lot from you today thank you so much Caroline and

thank you for letting me eat all of your food and thank you again for joining us

guys we'll see you next week for another episode of ancient artisans

For more infomation >> What did ancient Britons eat? We find out by tasting some authentic Iron Age in Ancient Artisans - Duration: 6:13.

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Sweet and Savoury French Toast Recipes | Man of the Kitchen | CBC Life - Duration: 8:34.

Do you mind if I have a drink while we talk? Going out for brunches, I hate going

out for brunch. I like the host brunch everyone's can bring over the kids, have

a few drinks, and be gone by 3:00 p.m., which is great.

Now, I'm gonna punch up your brunch with two French toasts, one savoury with bacon,

smoked cheddar and chives and a sweet one with a chocolate hazelnut spread and the

best part? All of this can be prepped the day before.

So our French toasts start

with a standard custard. I've got a dozen eggs here that I've cracked and then a

little bit of milk, 2% milk, but if you want to get really decadent, you could

use heavy cream. You could use a lighter milk if you like, skim milk, 1% milk, but

it all goes in. We're gonna put a pinch of salt for both savoury and sweet, just

to wake up all the flavors. I'm gonna whisk it up. Now you'll notice that in

this custard, because I'm using savoury and sweet, I'm not putting any vanilla or

sweet elements in the custard. I want the custard to be versatile, so I'm just

going egg and milk here, pinch of salt, break all the yolks. Brunch is good,

especially for new parents, because it's not like the old days, where you can go

out as adults, you know, it's difficult, so brunch allows the parents to come over,

they bring the kids, you have your kids, everyone's together and you can still

have an excuse to drink midday — within reason. Now our filling for our savoury

French toast starts with room-temperature cream cheese. I want it

to be nice and soft so I can break it up. I'm using a spatula for this job because

I don't want to get intertwined into a whisk. So I've got the soft cream cheese

here, smoked cheddar to give us a real nuanced flavour. Use your favourite

cheese here, a gruyere would be great, even a mozzarella to get a real stretch,

but I love smoked cheddar in this recipe plays well with the bacon that we're

gonna use as well. We've got a little bit of chive, finely chopped and then the

bacon, like I mentioned, goes really well with that smoked cheddar, really smoky,

beautiful big flavors, into the filling. A little bit of salt and pepper, it is

savoury after all. Kind of reminds me of a Monte Cristo, which is like a sandwich

made with French toast instead of the bread. And we get in there, mix it up.

Now if it's still a little bit stiff even at room temperature give it a

splash a full fat whipping cream to get it luxurious and it will give us that

oozing effect when the French toast gets hot. Not too much, two tablespoons or

so will do it. And get in, get it nice and soft and creamy. Sometimes the challenge

with brunch is to try and please everyone, get the savoury people with an

Eggs Benny, get the sweet people with waffles. Well what I've done, is I've got

two French toast recipes, savoury and sweet, to please everyone's palate. Now

that's our savoury filling, let's move on to our sweet filling after a sip. If

you're cooking the brunch for everyone you've earned it. Now, cream cheese again,

versatile, a little bit of whipping cream again to get it soft just like we did

with the savory. Here we go. No salt and pepper in this one, of course. A little

bit of vanilla extract, good quality vanilla extract, love that, and you can

eyeball it but a tablespoon. And then the star: the chocolate hazelnut filling to

really get us that molten effect. Look at this. Quick trick, you can even zap it in

a microwave to get it flowing, and then again with our spatula and get into it,

get it nice and soft. Go slow it's gonna end up on your shirt.

You know, Caesars are an excuse to get cured meats and cheese into a drink and

it's a brunch thing, you don't order a Caesar on a Tuesday afternoon at lunch,

that's bizarre. It's just one of the— this is what you drink on a Sunday afternoon

right? You get your your pickles and your your hot sauce into a drink

that's a specifically Sunday brunch phenomenon. So I've got this Challah,

this egg bread. I've cut it into maybe 1 inch slices, I would say one and a

quarter, and I'm gonna make an incision with a knife into the side of the bread

creating a pocket to accommodate my stuffing so really important that you go

into the side without cutting a hole on the other side that's gonna capture all

the filling and then I'll start the savory one first I put it in a piping

bag remember how we made it pliable enough with the whipping cream so that

it would come out nicely and into the French toast just like that

and then right into the custard it's not too sweet we didn't add any sugar so

that it'll take a savory application drain off the extra custard just like

that and then onto a sheet tray look how many portions I can make ahead of time

great for feeding a crowd now I've got the same challenge here for the sweet

french toast create a pocket it's gonna take all this

filling and same idea I've got the pastry bag I pushed from the back and I

get into the pocket I created I fill it up mmm so good into the same custard

give it a good dunk it's gonna soak up all that custard goodness and you could

see on this sheet tray I put a little bit of melted butter brown sugar and

corn syrup to give me a nice glaze on the bottom it's gonna really cook up

nicely just like that now I want these to be dunked in the custard at least

half an hour before so that it absorbs into the egg bread but again you could

do this the night before so that you put it in your fridge pull it out when your

guests arrive and hit the oven 350 degrees 15 to 20 minutes total but flip

them halfway through so that you get good color on each side you know the

best part about brunch is that people leave by like three o'clock so if the

rest of the night to do whatever you want but the worst is when people linger

kind of lingers look at these are French toasts are finally out of the oven look

at the caramelization on the sweet ones with this kind of glaze this brown sugar

glaze on the bottom and then our savory one also got great color

I flipped halfway through so we get this browning on each side and now I'm gonna

plate them up so here's the bacon stuffed

savory french toast I want to see a nice use here

oh it's soft and creamy on the inside look at this awesome

gonna shingle this on a plate it's crispy on the outside golden brown and

then I can kind of garnish it with more bacon perfect brunch food let's see a

little Dijon is nice again to play up that Monte Cristo feel more smoked

cheddar on top and some people like sweet and savory I'm one of those people

a little bit of maple syrup it goes well with the smoked cheddar definitely with

bacon and it's allowed at brunch putting maple syrup on anything at brunch is

cool look at that love that with the bacon some garnish perfect for

entertaining and I can't wait now to see the sweet version look at this glaze

beautiful crunchy outside mmm look at this all the caramelized sugars

I hope this chocolate haze on that filling news is out yes look at this

soft and creamy let's shingle it as well Ryan over here

and this is fun because your guests can dress their french toast the way they

like it they like more hazelnut on top by all means some fresh berry of course

like I said I sapped that chocolate hazelnut spread in the microwave to make

it more pliable I like to put more on top love that and then a little dusting

of powdered sugar to give it a little fancy finish a really fun interactive

brunch I paired everything with a simple fruit salad with a little bit of mint

mixed berries pineapple melon to make it a complete meal now me I'm sticking with

the classic Caesar and I'd invite you to stay but didn't you say you have to go

somewhere.

For more infomation >> Sweet and Savoury French Toast Recipes | Man of the Kitchen | CBC Life - Duration: 8:34.

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easy simple Reverse style | latest jewellery mehndi designs for hands #34 by design4hobby - Duration: 9:02.

please subscribe to my channel & like my videos, if you like my designs

please subscribe to my channel & like my videos, if you like my designs

please subscribe to my channel & like my videos, if you like my designs