3 ways to make homemade ice cream – Royal Examiner

2022-07-30 19:05:47 By : Mr. Jacky Gu

EDA reviews legal, property matters at July meeting

EDA Board Chairman Jeff Browne reacts to July civil litigation results ordering total of over $13.35 million paid to the County Economic Development Authority

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EDA Board Chairman Jeff Browne reacts to July civil litigation results ordering total of over $13.35 million paid to the County Economic Development Authority

Jury awards WC EDA $11.9 million-plus in civil compensatory claims against ITFederal and Truc ‘Curt’ Tran

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EDA: Request for Qualifications for the provision of debt collection legal services

EDA: Invitation to bid; roof replacement

Special Commissioners Sale Saturday, October 5, 2019: Two adjoining tracts 42 & 41 acres

Town Notice: Road closure – North Commerce Avenue, 6th Street to Royal Avenue; paving continues

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Town Notice: Paving on North Royal starts July 18

Town Notice: Planning Commission vacancy

Town Notice: Water Quality Annual Report 2021

EDA Board Chairman Jeff Browne reacts to July civil litigation results ordering total of over $13.35 million paid to the County Economic Development Authority

Jury awards WC EDA $11.9 million-plus in civil compensatory claims against ITFederal and Truc ‘Curt’ Tran

EDA civil liability defendant ‘Curt’ Tran on witness stand for over 4-1/2 hours as trial heads into final day

EDA vs. Tran/ITFederal civil liability and counterclaim trial heads into third day with defense poised to call final series of witnesses

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EDA Board Chairman Jeff Browne reacts to July civil litigation results ordering total of over $13.35 million paid to the County Economic Development Authority

Jury awards WC EDA $11.9 million-plus in civil compensatory claims against ITFederal and Truc ‘Curt’ Tran

EDA civil liability defendant ‘Curt’ Tran on witness stand for over 4-1/2 hours as trial heads into final day

EDA vs. Tran/ITFederal civil liability and counterclaim trial heads into third day with defense poised to call final series of witnesses

First day of $11-million EDA vs. ‘Curt’ Tran civil liability trial concludes

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Local Senior Center reopens with new location and new name

Quality Title moves to a new home in Front Royal

Grand re-opening & ribbon cutting at Royal Cinemas

NextHome Realty Select re-opens office in Front Royal

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Winchester pain doctor reprimanded following patient death

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Playoff Game 2 : Front Royal Cardinals vs Woodstock River Bandits – July 27

Rescheduled: Front Royal Cardinals vs Strasburg Express – Monday, July 25

Front Royal Cardinals vs Purceville Cannons – Thursday, July 21

Front Royal Cardinals vs New Market Rebels – Sunday, July 24

CANCELED: Valley Baseball League: All Star Game at the “Bing” – Sunday, July 17th

Warren County High School Graduation – Saturday, May 28, 2022

Warren County High School Class of 2021 graduation ceremony

Baccalaureate service for graduating seniors

Skyline vs Warren County: High School Boys basketball game livestreaming February 3, 2021 at 5:45pm

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Skyline High School Graduation – Saturday, May 28, 2022

Skyline High School Class of 2021 Graduation Ceremony

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Skyline vs Independence High School, February 12, 2021 at 6 PM in the third round of the Region 3B Basketball Tournament

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Warren County Middle School vs Skyline Middle School – Girls Basketball, October 4, 2021

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There are many ways to make delicious homemade ice cream. Here are three easy methods for making this delicious dessert.

1. In an ice cream maker Combine egg yolks, sugar, milk, and cream in a large bowl. Then, place the mixture in the ice cream maker and turn it on. The machine will cool and mix everything together for about 30 to 45 minutes. After that, the ice cream is ready to eat.

2. In a dish Use a hand or stand mixer to beat cream, eggs, and vanilla until stiff peaks form. Stir in frozen fruit and condensed milk with a spatula. Then, place the mixture in the freezer in an airtight dish for at least four hours.

3. In bags You can make ice cream in 10 to 20 minutes with this easy method. Pour heavy cream and vanilla into a small plastic bag. Then, place the small bag into a larger bag containing ice cubes and salt. Vigorously shake the bags until you reach the right consistency.

If you’re craving ice cream but don’t have time to make it yourself, visit a local ice cream shop or creamery.

If you want to make vegan ice cream, you can replace the dairy products with coconut or soy milk, coconut butter, coconut oil, or soy cream.

This poke bowl is packed with tasty and nutritious ingredients and makes the perfect healthy summer treat.

• 2 sweet potatoes, diced • 2 cups baby spinach • 4 cups quinoa, cooked and cooled • 20 cherry tomatoes, cut in half or quarters • 2 cups arugula • 1 can chickpeas, drained • 2 ripe avocados • 1 tablespoon white sesame seeds • 1 tablespoon black sesame seeds • 1/2 cup maple syrup • 1/4 cup olive oil • 1/4 cup soy sauce • Salt and pepper, to taste • 1 tablespoon sriracha sauce (optional)

Directions 1. 1Preheat the oven to 350 F. 2. Place the sweet potatoes on a baking sheet with a little bit of olive oil and bake for 30 minutes or until tender. Season with salt and pepper. 3. Place the baby spinach in the bottom of four serving bowls. Arrange the quinoa, cherry tomatoes, cooked sweet potatoes, arugula, and chickpeas in separate sections. Set aside in a cool place. 4. Cut the avocados in half length¬wise. Remove the pit and skin. Place one avocado half on a cutting board. Cut into thin slices crosswise, taking care to maintain the shape. Using your hands, fan out the slices. Make sure to keep them stuck together to create a straight line. Take one end́ of the line and roll it over itself until it becomes an avocado flower. Repeat with the other halves. 5. Gently lift each avocado flower and place one in the middle of each bowl. Sprinkle a quarter of the white and black sesame seeds over each bowl. 6. Combine the maple syrup, olive oil, and soy sauce in a separate bowl. Pour a quarter of the sauce over each bowl or serve separately.

Do you like spice? Give your recipe a kick by coating the chickpeas in sriracha.

Watermelon is a classic summer fruit. Here are six ways to enjoy this refreshing, juicy, and tasty treat.

1. In a salad. Toss together cubed watermelon with a salty cheese like halloumi, feta, or parmesan. You can include other tasty ingredients, such as tomatoes, olives, and leafy greens like baby spinach.

2. In soup. Create a refreshing cold soup by combining watermelon and basil in a blender.

3. In cocktails. Stir together watermelon juice and your favorite alcohol. Sparkling wine is a great choice! You can also try adding melon ice cubes to a summer cocktail.

4. As a popsicle. Blend together watermelon, sugar, and lemon or lime juice. Pour the mixture into popsicle molds for an irresistible snack.

5. In a slushie. It’s easy to make homemade slushies. Simply combine watermelon and other fruits like raspberries and strawberries with a small amount of sugar, a few mint leaves, and crushed ice in your blender.

6. In a muffin. The flesh and juice of watermelons are excellent for creating moist muffins. Complete the recipe with dried cherries or raisins, chocolate chips, or your other favorite ingredients.

Visit your local grocery store or farmers’ market to find the perfect watermelon for your recipes.

Many food trucks and family-run restaurants offer a variety of dishes and drinks that can be enjoyed on the go. Here are a few tips for enjoying local street food this summer.

Broaden your horizons Step outside your comfort zone and sample a variety of trendy street foods like sandwiches, salads, hot dogs, kebabs, crepes, tacos, fish and chips, and hamburgers. No matter where you go, street food allows you to enjoy a wide variety of sweet, salty, and spicy delights.

Explore new places Use apps and websites to find food trucks and small restaurants offering unique street food near you. You can also research outdoor events that gather several popular food trucks in one place. Additionally, find out if your favorite brick-and-mortar restaurant has a food truck. This way, you can enjoy their dishes in new and exciting places.

Organize an event Instead of trying to track down food trucks and small restaurants offering street food in your neighborhood, hire a food truck for a private function, such as a birthday or wedding. Your guests will be thrilled to try something new.

Enjoy the simplicity and authenticity of street food this summer!

Crisp, cold, sweet, and sour, this easy five-bean salad is a quick side dish that feeds a huge crowd and can mostly be assembled with pantry ingredients.

It’s vegetarian, gluten-free, dairy-free, and nut-free, which makes it a good choice for diners with varying or unknown dietary needs. The dressing is easy to alter to your preferences — go heavy on the vinegar for a sharper bite or use olive oil for a different flavor. Make it at least one day in advance and let chill overnight so the flavors can mingle and develop.

Ingredients 1 can each green beans, wax beans, kidney beans, garbanzo beans, and cannellini beans 1 medium sweet onion, minced 1 cup celery, chopped small 1 green pepper, diced

For dressing: About 2 cups apple cider vinegar About 2 cups of neutral oil 1 tablespoon celery seed 2 teaspoons ground mustard seed 1 to 2 tablespoons white sugar, if desired Salt and pepper to taste

Directions Drain all canned beans. Discard liquid and pour beans into a large bowl. Add chopped vegetables and set aside. In another large bowl, stir together all remaining ingredients and adjust to your preferences.

Once the dressing is ready, stir again and mix with beans. Cover and place in refrigerator overnight to chill. Taste before serving and adjust again as desired.

Use a slotted spoon to serve — the salad will have a lot of dressing. Keeps in the refrigerator for about five days.

Nutrition Beans can be fairly high in calories but are also very high in fiber and protein.

One cup of kidney beans has 613 calories; 46 grams of fiber; 110 grams of carbs; 43 grams of protein.

One cup of garbanzo (chickpeas) beans has 269 calories; 44.9 grams of carbs; 12.5 grams of dietary fiber; 14.5 grams of protein.

Buying local is an intelligent and eco-responsible gesture that supports the local economy in your region. When the time comes to select your carrots or apples, your tastebuds also have a say. The good news is, they love the delicious produce lovingly cultivated by your local producers.

Unmatched freshness The secret to tasty fruits and vegetables comes down to when they’re picked. When harvested at the peak of maturity, produce is chockfull of natural sugars and essential nutrients. Local produce is extremely high-quality because it travels quickly from the farm to the market.

Conversely, when imported produce travels long distances, it must be picked early, ripening in the darkness of a warehouse or transport truck to land on your plate in edible condition.

Pure goodness Local produce doesn’t need to be treated with protective coatings. That means when you sniff a tomato grown in your region, no paraffin or mineral oil comes between you and the sweet scent of the earth. You indulge all your senses when you enjoy the fresh farm-to-table taste.

Moreover, since local products tend to sell quickly, farmers don’t have to worry about transportability when selecting their growing varieties. Instead, they have the freedom to cultivate the fruits and veggies their customers love that have the best taste and texture.

When it comes to fruits and vegetables, supporting local producers is more than a good idea. It’s perfectly delicious!

If you love salads, you’ll definitely fall in love with this divine twist on a classic.

Salad • 1 box (16 ounces) Campanella (or other short pasta of your choice), cooked and drained • 2 cups romaine lettuce, torn • 16 cherry tomatoes, halved • 1 cup store-bought croutons • 2 chicken breasts, cooked and diced • 4 tablespoons grated Parmesan cheese, for garnish

Dressing • 1/4 cup store-bought mayonnaise • 1/4 cup plain Greek yogurt • 1 clove of garlic, minced • 1/4 cup grated Parmesan cheese • 2 tablespoons Dijon mustard • 2 tablespoons olive oil • 2 tablespoons lemon juice • Salt and pepper, to taste

Directions 1. Combine the pasta, lettuce, cherry tomatoes, croutons, and chicken in a large bowl. 2. In a separate bowl, whisk together the dressing ingredients. 3. Pour the dressing over the pasta and toss well. Add salt and pepper to taste. 4. Arrange pasta salad in serving bowls and top with grated Parmesan cheese.

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