How Painful Could Ballet Be for Me?

If you have shin splints you can still do it. I recently developped them because i've been working very hard and i keep drinking milk etc and their improving. its uncomfortable at times but its bearable. It's best to see a doctor or dance Physio about your feet. I know my sister has stress fractures etc and she still dances but yeah id see a dance physio or doctor. probably a dance physio because their more catered for dancers etc :).

1. I pumped milk, poured it into a bottle and put it in the fridge. How long will it stay good for?

Definitely. Milk in the fridge should stay good for up to 7 days

2. Coconut Milk?

Aww you poor thing. Not all coconut juice or water as you call it taste nasty lol Some are actually really sweet but anyways To get fresh coconut milk what you need to do is crack open the shell. Grate the coconut meat.....my parents used to have an electric grinder....home made. Hmm I guess maybe you could scrape the meat out and use a shredder or grinder. The idea is to get it looking like shredded cheese. Next put it into a fine cloth. Twist and squeeze out all the milk. Fresh coconut milk is the best!! You can discard the meat after or use it for baking but it probably wont have much taste since you just squeezed it all out lol. Have fun. Hope this helped.

3. What can I make with just egg yolks?

Hollandaise Sauce, for broccoli, cauliflower, asparagus HOLLANDAISE SAUCE 2 egg yolks 2 tablespoons freshly squeezed lemon juice 1/2 cup unsalted butter, melted (1 stick) Pinch salt Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. ---------------------- Lady Bird Johnson's Famous Lemon Cake 3/4 cup butter or margarine, room temperature 1 cup granulated sugar 8 egg yolks 2 cups cake flour 3 tsp baking powder tsp salt 3/4 cup milk 1 tsp vanilla extract 1 tsp grated lemon rind 1 tsp lemon juice ***Lemon Icing*** 2 cups confectioners' sugar 1/4 cup butter or margarine, room temperature 1 lemon, grated rind only 1 lemon, juiced 2 teaspoons cream (or more, until spreading consistency) Yellow food coloring, if desired For Cake: cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture. Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition. Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350F for 25 minutes. Double the frosting recipe for a layer cake. For Icing: combine ingredients in mixing bowl and beat, adding cream until desired consistency.

4. What to do with porkchops?

Quick Mushroom Pork Steaks Prep Time: 10 min Total Time: 30 min Makes: 4 servings 1 Tbsp. oil 4 boneless pork chops (1 lb.) 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 cup milk 3 Tbsp. KRAFT Zesty Italian Dressing 2 cups frozen peas 1-1/2 cups instant white rice, cooked as directed on package 1/4 cup KRAFT 100% Grated Parmesan Cheese HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. ADD soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160F), stirring occasionally. SPOON meat mixture over hot rice; sprinkle with cheese. 30 Minute Italian Pork Chop Dinner Prep Time: 10 min Total Time: 30 min Makes: 4 servings 2 cups instant brown rice, uncooked 4 lean bone-in center-cut pork chops, cut 1/2 inch thick (about 6 oz. each) 1 tsp. dried oregano leaves 1 each: green and red pepper, cut into strips 1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese COOK rice as directed on package. MEANWHILE, heat large nonstick skillet on high heat until hot. Add chops; cook 2 min. or until browned. Reduce heat to medium; turn chops over. Sprinkle with oregano; top with pepper strips. Drizzle with dressing; top with tomatoes with their liquid. Bring to boil. Reduce heat to low; simmer 12 min. or until chop juices run clear and chops are no longer pink in center. SPOON rice onto serving plates; top with chops. Increase heat under skillet to high. Cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened. Spoon over chops; top with cheese

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