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Aug 14, 2023 · Tracy is an actress and producer. She has been credited for her work in A Place to Grow (1995), Night of the Cyclone (1990), and Trouble in Mind (1985). Tracy Kristofferson was previously married to Richard Tyson. Fran Beer’s son Kris Kristofferson Jr was born in 1968. He is 54 years old as of 2022.
- ex-wife Kris Kristofferson
- Fran Beer
- Female
- Kris Kristofferson
- Tracy (1962) The songwriter’s first marriage with Frances Mavia Beer brought him two children: Tracy and Kris Jr. Kristofferson’s eldest daughter, Tracy, was born on January 9, 1962, in Parker County, Texas.
- Kris (1968) Kris Kristofferson Jr. is the second son of the songwriter. According to Classic Country Music, there isn’t much known about the second eldest son of Kris Kristofferson.
- Casey (1974) Kris Kristofferson fathered one daughter with his second wife, Rita Coolidge. Casey was born in 1974 and currently resides in North Carolina.
- Jesse (1983) Born in October of 1983, Jesse is the first of four children born between Kris and his third wife, Lisa Meyers. Jesse took after his father’s performing side.
Frances Beer - Yahoo Recipe Search
Food.comI found this on another site and I'm posting it for ZWT5 for France. it sound very simple and should be quite delicious.Food.comI found Flor de Jamaica or Hibiscus Flower (dried) at Walmart! This drink is awesome. These are served at Sunday brunch at a favorite restaurant of mine. I was thrilled when I found the recipe at chow.com! They can be served virgin or with a spike of high quality vodka. Look for Jamaica flowers (also known as hibiscus or flor de jamaica) in most Latin grocery stores; they’re often found in the bulk bins or in the dried herbs section. You can also find them online at MexGrocer.com. If you’re making this for a crowd you’ll want to make a double or triple recipe and make it in a big stockpot. Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the sieve while straining. Do not confuse this with the hibiscus flowers you might grow in your flower beds. Read on for more info. Also known as: roselle, rosella or rosella fruit in Australia, meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . The plant is considered to have anti-hypertensive properties and has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. In Malaysia, they consider this a pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' is most often homemade as it is in this recipe and is often served chilled. However, one of the most popular brands of Mexican soft drinks,"Jarritos", is made from the flowers.Food.comI have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de’ Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful “sandwich” version of macarons did not exist until the 1830’s, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days’ mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn’t know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness… My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn’t scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. “Look, it’s decoration! Not all is lost.” he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK… As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don’t feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavour- Kelly Braun
- Tracy Kristofferson. Kris’ first child, whom he shares with his first ex-wife, Fran, was born on January 9, 1962. Tracy is a Stanford University graduate who followed in her dad’s famous footsteps, becoming a talented actress and producer.
- Kris Kristofferson Jr. Though he shares a name with his famous father, the actor’s second child with Fran — who was born in 1968 — has lived out of the limelight for the majority of his life.
- Casey Kristofferson. Casey arrived in 1974 during Kris’ marriage with Rita. Casey clearly inherited her mom and dad’s impressive musical skills, becoming the frontwoman of her band The Casey Kristofferson Band.
- Jesse Kristofferson. After marrying his third spouse, Lisa, in 1983, the couple welcomed their son Jesse that same year in October. Jesse caught the acting bug from his dad, appearing in films and TV shows like Planet of the Apes in 2001, Melrose Place in 2010 and Days of Our Lives in 2012.
Frances Beer is the author of Revelations of Divine Love (3.97 avg rating, 7162 ratings, 508 reviews, published 1393), The Juvenilia of Jane Austen and C...
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Aug 6, 1992 · Frances Beer explores their writings and draws on available historical evidence to bring the experience of all three women closer to a 20th-century audience. She sees Hildegard's perception of her Creator as informed by the heroic ideal, while Mechthild's erotic experience seems to show the influence of the minnesingers.
- Frances Beer
- 1992
- Frances Beer
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Jan 1, 1992 · Frances Beer explores their writings and draws on available historical evidence to bring the experience of all three women closer to a 20th-century audience. She sees Hildegard's perception of her Creator as informed by the heroic ideal, while Mechthild's erotic experience seems to show the influence of the minnesingers.