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8 cups fresh crabappleswater as needed3 cups white sugar1 (3 inch) cinnamon stick (optional)Add all ingredients to list


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15 m
Ready In
15 m
Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.


Step 1
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Step 2
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Step 3
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Step 4
Lightly dust a flat baking tray with plain flour.
Step 5
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

Brilliantly light and tasty scones and so easy to make. This will be my standby when unexpected visitors show up. Yummy & scrummy. The secret is in not overworking the dough.

Delicious, easy to make. I put all the ingredients in my Kitchenaid mixer with the dough hook and they come out perfect every time. Yum!

Mmmmm, always my favourite party.

Sticky Chinese Lemon Chicken

Prep time
10 mins
Cook time
20 mins
Total time
30 mins

Easy healthy Sticky Chinese Lemon Chicken with a sticky lemon honey and garlic sauce is a tasty, better than takeout 30 minute meal!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
1-2 pounds chicken tenderloins
2 eggs
2 tablespoons soy sauce
¼ cup white cooking wine or chicken broth
⅓ cup corn starch
½ cup vegetable oil or canola oil
1 cup chicken broth
⅓ cup soy sauce
juice of 2 lemons (about 4 tablespoons)
2 teaspoons minced garlic
¼ cup sugar
4 tablespoons honey
½ teaspoon salt, or to taste
4 tablespoons cold chicken broth or water + 3 tablespoons corn starch
thinly sliced green onions and sesame seeds, for garnish
cooked white, brown, or ham fried rice for serving
Chop chicken into 1 inch pieces. Whisk together eggs, soy suace, and cooking wine or broth. Add chicken and stir to combine. Cover and chill for 30 minutes. (see note)
Transfer chicken pieces to a large ziplock bag and discard marinade. Add corn starch to bag, seal, and shake to coat chicken completely in the corn starch.
Add oil to a large pan or skillet and bring to medium-high heat. Transfer chicken to pan, trying to arrange pieces so they aren’t piled on top of each other. Cook for 3-4 minutes, then turn the chicken pieces and cook another 3-4 minutes until golden brown. Use a slotted spoon to transfer chicken to a paper-towel lined plate. Discard any excess oil in the pan and use a paper towel to wipe it out.
Add broth, soy sauce, lemon juice, garlic, sugar, honey, and salt to pan and whisk to combine. Bring to a boil over medium-high heat. In a small bowl whisk together broth (or water) and corn starch until dissolved. Add to boiling sauce, then reduce heat to medium-low and stir until thickened.
Transfer chicken to pan and stir 2-3 minutes until hot throughout. Garnish with sesame seeds and sliced green onions and serve over cooked rice.
If you have the time to marinate the chicken for at least 30 minutes, I highly recommend it BUT, if you are running short on time you can cut that marinating time down to 5-10 minutes if needed!


1/2 cup white sugar 1/2 cup water 4 cups cubed watermelon 3 cups cold water 1/2 cup fresh lemon juice 6 cups ice cubes

Add all ingredients to list
10 m
5 m
Ready In
15 m

Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.
I made it!

Of course this may have any happy juice added.

Taste test before adding happy juice as I have found sugar amounts should be deluted. Far to sweet.


YIELDMakes 4 servings
1/2 cup (packed) chopped fresh mint leaves
1/3 cup chopped fresh ginger
1/3 cup honey
2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups (about) cold water
Ice cubes
Fresh mint leaves
Lemon slices
Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

I love this! It was so refreshing during the day with ice cubes, and was so soothing when I heated it up at night. Like the best healthy neocitran I’ve ever had. I’m steeping more as I type this.

Lemon Squeezy Slice

Lemon Squeezy Slice
Easy peasy lemon squeezy is how we roll with this slice from my bestselling cookbook, ‘Eat‘. It’s got a real old-school vibe and it’s 100 percent awesome. There’s no baking involved, it’s quick to throw together and absolutely, addictively delicious. If you need to make it gluten-free, you can use your favourite gluten-free biscuits, and replace the oats with extra coconut and crumbled-up biscuits. It makes a lovely gift.

Prep time: 15 minutes plus a few hours setting time / Makes about 15 slices

250g coconut biscuits, e.g. Krispie biscuits
250g wheat digestive biscuits
1 cup rolled oats
1 cup desiccated coconut
1 x 395g can sweetened condensed milk
125g butter, melted
zest of 4 medium lemons
1 tbsp lemon juice
½ tsp salt

1 ¾ cups icing sugar, sifted
75g butter, melted
2 tsp lemon juice
zest of 1 lemon
pinch salt
2 tsp just-boiled water

Line a 20cm x 20cm slice tin with baking paper so it goes up the sides.

Break up the biscuits into a food processor and process to a crumb. (Or, place biscuits in a ziplock bag and crush to a crumb with a rolling pin.)

Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt, and process again to combine. I find tilting the food processor helps keep the mixture turning. (If you don’t have a food processor, place the crumb mixture in a mixing bowl with the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt. Stir to combine evenly.)

Press the crumb mixture firmly into the tin in an even layer.

To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.

Add teaspoons of the just-boiled water until it just comes together into a smooth thick-ish icing. Pour over the slice and spread out evenly. Cover and refrigerate for a few hours until set.

Cut into slices and keep in the fridge for a couple of weeks (that’s a LOL right there!). It’s fine out of the fridge, too, in an airtight container.


The little white clouds are racing over the sky,
And the fields are strewn with the gold of the flower of March,
The daffodil breaks under foot, and the tasselled larch
Sways and swings as the thrush goes hurrying by.
A delicate odour is borne on the wings of the morning breeze,
The odour of deep wet grass, and of brown new-furrowed earth,
The birds are singing for joy of the Spring’s glad birth,
Hopping from branch to branch on the rocking trees.
And all the woods are alive with the murmur and sound of Spring,
And the rose-bud breaks into pink on the climbing briar,
And the crocus-bed is a quivering moon of fire
Girdled round with the belt of an amethyst ring.
And the plane to the pine-tree is whispering some tale of love
Till it rustles with laughter and tosses its mantle of green,
And the gloom of the wych-elm’s hollow is lit with the iris sheen
Of the burnished rainbow throat and the silver breast of a dove.
See! the lark starts up from his bed in the meadow there,
Breaking the gossamer threads and the nets of dew,
And flashing adown the river, a flame of blue!
The kingfisher flies like an arrow, and wounds the air.