It is important we stick to the timing recommended. I too use a dye that suits me. I do not like the pitch black colour that does not go with my age. I am a senior and there is a colour that matches my original hair colour perfectly.

We do not get Ariel Liquid detergent in the place we live, but otherwise Ariel powders are great to use.

Since I never air out my clothes in the sun I have no problem with my dark clothes getting lighter. I use a washing washing machine that dries my clothes. I just put them up inside the house for the clothes to dry completely.

In India, there are no liquid detergents available easily in the market as I found during an inquiry. But, there are many local brands though I can not trust them easily.
But, last week I realized that it is not the Brand but the contents which have to be looked to while purchasing something new. It is really terrific. It can stand as a good competitor for other brands in the market. They are cheaper than any other Brands.
Purchasing local brands is something like encourage the product owner to take a great push.
They are cheap
They will be available in the market very easily.

Adding too much liquid while cooking takes away the taste. I normally place a vessel with water over so that the steam does not evaporate. It is this steam that retains the taste.

es, it is tasty in eating I am fond of it eating ay home every Sunday with my friend. But we it such as Add the tin of tomatoes and break them up with a spatula.

Peel and mince the garlic and ginger and add to the pan with the chillis. Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges. Add the minced lamb and break up and mix into the mixture.

Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as ‘dhana-jeeru’ and features frequently in Indian cooking.
Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

It sounds like a great restaurant for anyone who loves BBQ! From the name, I thought perhaps they specialized in bison meat. Do they serve it? We have a local place, called Buffalo Trails, that is mostly a cafe but it also serves a few dishes like chili made from bison meat.

Wow, just thinking about what you told me just now makes me wonder (and drool) about bison meat! I mean, it is sometimes so surprising to discover tastier (and healthier) meat options apart from the traditional beef, pork and chicken meat pieces we have grown so accustomed to.

Yes, very bison meat in eating my friends told me who lived in Germany since 2000 they enjoy the meat twice in a week. We’ve returned time and time again to this restaurant during our visits to Dublin. It’s a small pub with cool decor and tasty street food. From pulled pork to beef brisket to ribs – it’s all delicious and for a really good price! The staff is always nice and the service is good. They have really cheap lunch and dinner

My friends told me thus that Seriously, the onion rings are magic. They are unlike any onion rings I’ve ever had. And the brisket, the ribs, the chicken, the pulled pork, lordy lord, we had a platter from meat heaven. The platters for a group are massive. Seriously, if your going our for pints in Dublin with a group, go here. You won’t regret it.

We were there at lunchtime on a Monday to celebrate my husband’s bday. As he is a meat lover I decided to bring him to Bison. When we arrived nobody came to greet us or even come to the table to take our orders. So I went to the counter to order as we didn’t know what to do

This sounds very tasty! I have a similar recipe that I make with Ramen and either chicken or pork. It’s more of a noodle dish and less soupy, but I think I’d enjoy your version too!

Miso ramen soup is made by dissolving some miso in a flavor-packed stock. You can amp up the umami levels of a velvety broth extracted from seafood or meat to heavenly heights by adding soy-based miso. If this isn’t lavish enough, you could drop a pat of butter on top for good measure. Bulk up this decadent soup with a hearty serving of corn kernels, bean sprouts, cabbage, and other vegetables.

Ingredients
½ cup peanut butter
2 cloves garlic
1 tsp ground (or fresh) ginger
2 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp hoisin sauce
¼ cup vegetable broth
16oz instant Ramen noodles
*Optional for topping:
1 hard-boiled egg
¼ cup fresh cilantro
2 scallions, chopped
2 tbsp crushed peanuts
Instructions

Combine the peanut butter, garlic, ginger, soy sauce, sugar, sesame oil, hoisin in a food processor. Process until well-combined.
Add in the vegetable broth and process again, until well-combined. If sauce is too thick, add more broth until desired texture is reached.
Set a medium pot of hot water to boil over medium-high heat.
When boiling, add in two packages of instant Ramen. Boil for 3-4 minutes, or until noodles are soft.
Using tongs, remove noodles and place in a large bowl.
Pour sauce onto noodles and stir together.