What Is Minecraft?

This game is also called sandbox game because it provides some adventure features.

This is played online on web browser free of cost. This can be downloaded at the very reasonable and cheap price. Minecraft is basically very much similar to infiniminer game. It can be played by single or multiple players.

This game revolves around constructing the 3D blocks and protecting from monsters by sheltering and surviving through energy to be taken in form of food. The world of game is invented as a player want or as a player imagination.

This provides various ranges for the player to keep the game interesting and fascinating from Deserts to the snowfields.

Minecraft is now availing in various modes. These modes are just tremendous:

• Creative – This mode is just for a player to build or destroy the structures at their own mood they are not died because of hunger and drowning. If a player wants to quit just to fall down to void. In this a player can not harm or destroy the other player.

• Survival – As the name suggests survival the mode is just for the player to survive at the specific terms that it must be protected from the monster and for protecting from the monster the player have their weapons. The player in this mode is depending on food to be refilled at various times it required like bread etc. Two players can fight in this mode.

• Hardcore – In a Hardcore mode which is also a variant of Survival mode, differing primarily by being locked to the hardest game play setting and features their world of their imagination is deleted after the death of player.

• Adventure – This is also a variant of survival mode and in this mode player cannot build and destroy the blocks.

Version:

Classic version – This version is just free to play this is not longer updated for the user but it gives the functionality only the creative mode. Older versions are also there for the users.

How to play?

For a beginner to the game this is suggested to have a look on controls for the building block game as well as this is beneficial for the players to hold the resources for hiding at the nights. Some basic controls are given below:

W – it is used to move forward

S – it is used to move backward

A – it is used to move left side

D – it is used to move right side

Space is used to jump

Left Shift is used for holding to protecting blocks from falling and sliding down ladders.

The player is free to build the structures freely but some limits also exist for moving up and down and vertically.

During the game the player encounters various non-human creatures, referred to as mobs. During the daytime, non-hostile animals which can be hunted for food for getting energy. Hostile mobs, such as large spiders, skeletons and the dangerous exploding Creeper only bring out in darkened areas like caves or during night time.



Source by Mike S Irova

How to Make Belizean Black Fruit Cake

I've never had black cake that was not tasty (at least that I can remember). As I write this post, I know mom is making some for the holidays as well. I usually put my order in for one for the road. I love this cake with some hot coffee anytime of the day. Here in the US you might be able to find the blackening for this recipe at an ethnic supermarket. My family is fortunately to have it shipped directly from Belize.

This cake is a part of the Belizean culture especially around the holidays. Most will make a number of these cakes to keep year round. Some holidays I've seen mom pull one out of her storage cabinet which was baked a holiday ago. The taste of course will be different from the freshly baked cakes. Families tend to share and exchange this delicious dessert. This cake will last an entire year if preserved properly. It is a custom to sprinkle some type of rum once baked. The rum preserves it for quite sometime. The taste of the cake will of course change overtime but it preserves well. In Belize the common rum is the Caribbean run which is made locally. I suppose any type of rum will perform the same.

Belizean Black Cake recipe;
2 lbs. flour
1 l lbs. brown sugar
1 lb. butter
1 pint, stout
1 pint blackening (brown sugar that has been melted down in a tiny bit of water until it literally turns black)
Lb lb. each of raisins, prunes, dates, pecans, cherries and other fruits
1 pint strong rum (diluted to give 1 quart and used to steep fruits)
1 tsp. baking powder
1 nutmeg grated
2 tsp. cinnamon or 3 tsp. allspice
8 – 10 eggs
1 cup syrup or brown sugar for stewing fruits
1 cup flour for fruits

Stew fruits the night before, using – – lb lb. of brown sugar. Let fruits simmer for 5 – 10 minutes before using. The next day, grease cake pans with shortening and line them with a wax paper, set aside, Cream the butter or margarine with remaining sugar, Add eggs, one at a time, Mix well, Add flour alternately with black coloring, Mix well with each addition, Add stout and mix well, Cover fruits with 1 cup of flour, Add to mix and fold in fruits, Bake for 2 – 3 hours in a 300 degree oven or until cake is dried.

This recipe makes two 9 "cakes.



Source by Luis A Carrillo JR

Burmese Tea And Tea Shops

When writing and / or speaking about tea in Burma, or any other country for that matter, it is inevitable to depart on the journey into the realm of tea in China – in south-west China to be precise – for that is as I will explain in the following specifically from where tea is originally coming from.

The discussion on whether or not the history of Burmese tea and the drinking of tea in Burma has originated in China has probably more to do with at least some Bamars '/ Burmans' referral to admit that the origin of tea is China and that the drinking of tea was adopted by them later from the Shan, than with tea, tea drinking and tea culture itself. The facts are that tea both as plant and beverage was discovered and had become an important part of Chinese and later Shan culture already at a time when no Bamar / Burman had ever set foot into what is nowdays Burma (since 1989 also called Myanmar).

In other words the first kingdom of the Bamar the 'kingdom of Pagan' (that was actually founded by the Pyu, and while we are at it, Anawrahta, the 42nd king of Pagan who is by the Bamar / Burman considered the founder of the 1st Burman kingdom was a Pyu, not a Bamar / Burman) did back then not exist what is already the definite answer to the question of the origin of tea, tea drinking and tea culture in Burma; Burma or any predecessor of it simply did not exist in or during the era in question, period. But why are there still people (not so many of them, though) who in the face of all facts and logic say that Burmese tea, tea drinking and tea culture are not issued in China? Short answer: Because the area that was in pre-Bamar time owned by the Shan is now laying partly within the far north east of Burma. However, that these areas are nowdays located within Burma's boundaries does not necessarily mean that the exact area in which Camellia sinensis was initially found and from where it then spread to India, through all of south-east Asia and, ultimately, through the world lies within north-east Burma. It is possible but it is also possible that Camellia sinensis – translated from Latin into English the name means 'Tea flower' (camellia) 'from China' (sinensis) – has at a later point in time extended to the area now covered by the north-eastern part of Burma.

The book of tea is a book with many pages and chapters starting shrouded in the mist of myth and legend some time back in 3000 BC. There is even the concrete date 2725 BC mentioned what is linking the (incidental) discovery and the later drinking of tea to the Chinese emperor Shen Nung about who I will tell you more a bit later. No one really knows when it was that the drinking of tea (what back then was always green tea because it was unfirmed also called unoxidised) began to become part of Chinese culture. That is why it can not be within the scope of this article to (as interesting as this may be) deal with related myths, legends and folklore in order to reveal tea history's secret of when and where this was and how it happened. The answer to this question will never be found anyway what means that it will for always remain hidden behind the curtain of legend. Before we have to find facts in the form of written records and archaeological finds that will give us tea related information we are looking for. And as far as that is concerned we do not have to search for long.

We are given the first reliable information in a Chinese encyclopaedia that was started to be compiled and written during the Han Dynasty sometime around 325 BC and further expanded from then on: its name is Erya also spelled Erh-ya. The author of the Erya is unknown but it is among scholars accepted that this have been disciples of Confucius. Here we find records letting us know that tea was already known and drunken at least at the beginning of the Zhou Dynasty in 1046 BC, probably earlier. However, it is not specified whether it was tea brewed from camellia sinensis leaves and drunken for pleasure or some herbal probably not very delicious tea drunken for medical purposes only.

From later records we know that brewing and drinking tea was already part of the Chinese people's everyday life at the beginning of the Han Dynasty in 206 BC or even earlier. That the drinking of tea has so reliably quick permeated the Chinese culture would certainly not have been possible without Buddhist monks. It was the Buddhist monk orders that have not only spread the drinking of tea among the population but that had also taken over the planting and processing of tea. Soon after tea as beverage had been introduced during the Han Dynasty, Buddhism was associated with tea. The Buddhist monks have very early recognized that tea was a cheap and refreshing beverage with good taste and fragrance that kept them awake.

From the Lu Yu During the Tang Dynasty written and at about 760 AD published book 'The Classic of Tea' (Cha Jing in Chinese) we can take that green tea was known and drunken through all of China for pleasure from 618 AD, or earlier on. For Lu Yu tea was the symbol of harmony and mysterious unity of the Universe from which we can see how very he thought of tea.

A sensational discovery would (at the time of this writing in 2016) 1255 years later prove Lu Yun wrong in so far as green tea was already a popular beverage in south and west China earlier than 141 BC. The am sensational discovery was that it was proven that leaves found in the tomb of the 6th Emperor of the western Han Dynasty, Emperor Jin of Han (Liu Qi), where actual (Camellia sinensis) tea leaves that were given him along with thousands of clay soldiers and many other things as grave good for the journey into his afterlife. To avoid confusion, the emperor's tomb was already discovered in the 1990s during road construction work, which in itself (not the road construction but the discovery of the Emperor's tomb) was a world sensation. However, with respect to the contents of this article the finding of the tea leaves was even more sensational because these tea leaves are the most ancient and finest tea leaves ever discovered what has earned them an entry in the Guinness Book of World Records as' The world's oldest tea leaves'.

As with so many other things the beginning of drinking tea is steeped in legend. There are different stories about how the first chapter of the book of tea begins and having read them I have come to the conclusion that 99.99 percent of them belong into the realm of legends. One of the most popular Chinese legends is the great pleasure again and again told about an emperor's pot of hot water that happened to be placed exactly under a tea tree where tea leaves were sure to drop into the pot. Naturally, oh wonder (how could it be any different) tea leaves fell into the pot with boiling water whereupon the emperor took out of curiosity a sip of the previously unknown now slightly yellowish-brown colored water. He was, as the legend goes, so excited about the fragrance and taste that from then on he made tea his favorite beverage and the drinking of tea became part of Chinese culture. The emperor in this legend is the mythological emperor Shen Nung also spelled Shannong, Shen Nong who is by the Chinese worshiped as the 'Divine Farmer' and the 'Father of Chinese Herbal Medicine'. He was what is now calls called 'pharmacologist', and it is believed that he has 'lived' 140 years, from 2838 BC to 2698 BC. This is no doubt all pure legend but its origin may be seen against the backdrop of the fact that Shen Nung was herbalist and that tea was at the beginning used as herbal medicine in both solid and / or liquid form ( as tea).

What is tea and where is it originated? Briefly put, tea is a beverage commonly consisting of water and natural (uncured) and cured tea leaves of the species camellia sinensis. This is, as previously said, an evergreen shrub native to Asia that can when it remains untouched grow in the wilderness into a tree with a height of some 55 ft / 17 m. By the way, why do we call tea, tea? Let me briefly explain where the name 'tea' originated and from where it spread around the world. The name 'tea' has its origin in China where 2 names are used for the same beverage. It is called 'Cha' in Mandarin dialect and 'Tay' in Xiamenese dialect. In 1644 the British established a trading post in Xiamen and anglicised the Xiamene 'tay' what, subsequently, became 'tea' a name that in the following time quickly spread through and was accepted by the English speaking world.

Where exactly is Camellia sinensis originated? As unbelievable as it sounds and whatever we might think about it, extensive and detailed research has led to the result that this tea plant – the Camellia sinensis – was not a plant that had or could have evolved and grown independently in several parts of the world but astonishingly enough only within a relatively small area located in and bound to a region that does include parts of what is nowdays the Shan state (as north and north-eastern part of the back then not existing Burma) and the Chinese provinces Yunnan and Sichuan .

But when 'Burmese' tea has its origin in China (what it has) or not, or whether or not the drinking of tea became part of the Burman's culture only after it was introduced to them by the Shan (what it was) or whether or not the famous 'Burmese milk tea is actually Indian tea introduced by the Indian – and NOT British – people during British colonial times (what it was and is) does really not much – if anything at all – because the fact remains that' tea 'has over time (trough all the Bamar / Burman kingdoms, the British colonial times and the past-independence time) developed into an integral part of the so-called' Burmese drink and food culture 'what it remains to be to this day and will always be wherewith I have now 'beamed' us from the ancient past into the present.

Prior to our arrival at one of the many Burmese tea shops in Yangon – no joke, they are literally at every corner, what is true for every place with more than two houses in all of Burma – to enjoy a cup or two of the famous 'Burmese Milk Tea' and one of the delicious Burmese tea leave salads called 'Lahpet Thoke' at the end of this article let us start at the beginning, by briefly answering questions such as, where tea is growing within the boundaries of present-day Burma, what kind of tea it is, how it is processed after being plugged, of what quality Burmese tea is compared to the qualities of eg China, India and other Asian countries, and so on.

Where is tea grown in Burma?

In Burma more than 80 percent of the cultured tea is grown in the Shan state located in north-eastern and eastern part of Burma. Namhsan, Kyaukme, Namkham, Kutkai, Kalaw, Yatsouth, Mong Hsu and Mong Tone townships in Shan State are the major tea growing areas.

What kind of tea is grown in Burma?

In Burma are almost exclusively grown Camellia sinensis, Camellia sinensis var. sinensis and Camellia var. assamica. Camellia assamica is extending into Burma from Assam / India in the west and Camellia sinensis from south-west and east China.

Quite recently I have read somewhere in a magazine an article that was as far as I can remember promoting Burmese tea in the context of which 'Camellia irrawadiensis' was mentioned as a tea species native to and grown in Burma. In case you should also read something like that I want you to know that 'Camellia irrawadiensis' with its blossoms consisting of white pets, a yellow center (pretty much like 'giant' buttercup flowers) and dark green leaves may be nice to look at in the garden but it is nothing for the tea cup because 'Camellia irrawadiensis' Is a so-called 'Non-tea' tea. This means that the total absence of caffeine in 'Camellia irrawadiensis' and a very unfavourable biochemical composition does not allow the plant to produce any liquid that even comes near a quality that would pass as tea.

What is plugged from the tea plants and when is it done?

Tea harvesting time is roughly from April to November. However, the leaves plucked in the first 2 weeks of April are of best quality. This because in April the harvesting time is beginning and the first leaves known as 'spring tea' (in Burmese 'shwe phi oo') are those fetching the highest prices.

As far as plucking also called picking is concerned there are two methods, which are 'fine plucking' and 'rough plucking'. Fine plucking means that only two leaves and the bud, what is called a 'flush,' are plucked and in rough plucking an entire sprig with between 2 and 5 leaves. The average amount a tea plucker is plucking and placing in his / her basket is about 25 kg. After being plucked the tea leaves are collected and partly discharged and left unoxidised as green tea and partly send to the tea factory for being processed into black tea. Most of the produced tea in Burma is sold as green tea and consumed domestically.

How is the Burmese tea processed after being plugged?

Once the tea has arrived in the tea factory the tea leaves are processed into oolong (withered and partially oxidised) and black tea (withered and fully oxidised) in the following order: withering, rolling, roll-breaking and the final step is oxidization.

Of what quality is Burmese tea compared to the qualities of other Asian countries?

Compared to the quality of the tea grown in other countries such as China, Vietnam, Sri Lanka and India Burmese tea is of lesser quality although other countries are using more fertilizer and pesticides.

What role does Burma play in the global tea production and trade?

The Burmese tea industry is by and large a cottage industry. This means large areas of tea plantations are distributed among a large number of tea growers often in areas of about 50 hectare / 125-acre that are owned by families since many generations. The local tea industry is poorly organized and the tea growers 'and workers' professional expertise are rather low. Additionally, the infrastructure is very poor and machinery and technical equipment of tea factories are hopelessly outdated and storage facilities are extremely unsuitable for tea. As if this would not be bad enough many areas are strewn with land mines and can not be crossed because of heavy fighting between ethnic armed groups and the tatmadaw (Burma's army) so that tea farmers and workers are exposed to great danger. In consequence of the deplorable overall situation the country's tea production is low and steadily decreasing and the tea export is of negligible quantity. In the global tea production and trade Burma does before nowadays not play any role at all. See for yourself. Burma had in 2015 a total tea production of some 60.000 tons. Of these were exported 2.800 tons. Here are the tea export figures from neighboring tea producing and exporting countries: India (900,094 tons), China (1,000,130 tons), Sri Lanka (295,830 tons), Vietnam (116,780 tons). I think these figures speak for themselves.

However, there is huge potential for Burma's tea in the international tea producing and trade market once quantities, qualities and global tea promotion are improved and the civil war has ended what will conservatively estimated take at the very least 4 to 5 more years. Personally, I fear it will be at least about 10 years till there will be real, constant peace in all tea growing border regions, which by the would also contribute greatly to the solving of the drug problem in which more than just a few tea towers are involved because they are growing poppy at least on the side as source of additional income; but that is a different story.

Where did present day Burma's milk tea recipe originate?

Burma's milk tea recipes are of Indian origin.

Where did present day Burma's tea salad 'Lahpet Thoke' recipe originate?

Burma's famous pickled tea leave salad (Lahpet Thoke) may have its origin in what is now Burma but this can not be said without any doubt because in China tea leaves were already ateen as salad or vegetable in 2000 BC

So, as promised we will from the historical as well as growing and processing part of the story of tea enter tomorrow morning into Yangon's tea shop scene and enjoy a cup or two of the famous 'Burmese Milk Tea' and one of the delicious Burmese tea leaf salads called 'Lahpet Thoke' within the unique atmosphere of Burmese tea shops. See you tomorrow morning.

OK, it's 08:00 am, the employees who make paratha, samosa, nambia, etc. are about to stop frying and the shop is still bustling with guests. But do not worry they have prepared enough on stock to be sold later; we will not need to starve.

After a good night's sleep we are now now, separated on the authentic Burmese tea shops so typical low plastic chairs at the equally low plastic tables with a hole for the post of a sunshade (umbrella for outside use) in its center and placed next to it a plastic container with a role of tissue paper, a plastic bowl with a bit of water and three or four small tea cups in it and a small plastic container with single cigarettes. Additionally, there are small electrical fans fastened to the wall as well as slowly whirling colonial style ceiling fans. All of this is tea shop standard in all of Burma and that what makes up the 'Burmese tea shop style'.

As you can see, there is nothing in the way of fancy about a tea shop; it never is. Always the same more or less old and / or clean furniture, often old placards with landscape and pagoda motives accompanied by beer advertisements taped to the turquoise painted walls, a Buddha statue accompanied by fresh water and food offerings, flowers and joss sticks in a glass showcase attached to the wall at a height of about 8 ft / 2.6 m and sometimes a small wastepaper basket at each table.

Like practically all tea shops this one too is family owned and it is now operated in the second generation with the third one already in waiting. Let's order our tea, and whatever you may desire to eat. You can choose between eg char kway ( fried Chinese bread sticks ), thayar paratha ( thin and flat multi layer bread with sugar, origin India ), pe-byohk paratha ( thin and flat multi layer bread with steamed or boiled peas, origin India ), samosa ( a paper-thin deep fried dough sheet filled with mashed or finely chopped potato, green peas, onions, cumin and coriander powder, cumin seed, masala and – if not for vegetarian – with different kinds of minced meat (chicken, pork, beef, etc. that is folded into a samosa very typical triangular shape to cover the filling, origin India ), spring rolls ( rolled deep-fried paper-thin wrapper made from wheat flour filled with a mixture of finely chopped bean curt , onions, shrimp, beans, carrots and spices, origin China ) and some sweet pastry such as buns with sweet red or yellow bean paste filling. you, make your pick.

As for tea you can now take some of the thin Chinese green tea (Yay nui yea) from that thermo on the table (it's free; the tea, not the thermo) and then order a cup of the famous Burmese tea lahpet yea cho ( strong black tea with condensed milk (no si) and sugar ( thayar ). By the, the 'professional' way of drinking the thin Chinese tea is to pour a bit of tea from the thermo into the cup, swirl it two, three times around inside the cup and then to pour it on the ground. Does this help to clean the cup? I suggest you take additionally a piece of the tissue paper and clean the brim and inside of the cup properly, that will do the job. With our fermented tea leaf salad (Lahpet) we will have to wait because that is not served so early in the morning.

While we are sitting, drinking tea and eating let me tell you about this tea shop, in particular, and other tea shops in general. After all this is not a fast food restaurant but a tea shop (and more properly phrased tea and food shop) and here you need time to enjoy the typical taste of strong black tea, water, evaporated and / or condensed milk and sugar combined, the delicious food and the wonderful atmosphere to the full; back home you do not have something like this.

This shop is like most other authentic and traditional Burmese tea and food shops open from 06:00 am to 10:00 pm but preparation work in the kitchen starts already at 04:00 am. Business is buzzing from about 07:00 am to 09:00 am at breakfast time and from about 06:00 pm to a few minutes after 10:00 pm when the shop is closing. During breakfast time and in the evening the shop is always crowded, especially when there are interesting football games. Burmese are football crazy. During office hours the shop is – with exception of lunchtime (from about 11:00 am to 12:00 noon) when employees from companies in the neighborhoods are coming – almost empty.

I know tea shops from all over the country. There are, of course, differences in eg size, numbers of tables and range of food items offered. Some are just bamboo huts (in suburbs and country side) and some are in the ground floor apartments of better stone / brick buildings (larger villages, towns and cities) but they are all tea shops with the same atmosphere; it's like you know one you know them all. Well, and I like to sit in them from the time of my arrival in this beautiful country 26 years ago. I love the many different sounds from the shop and the exterior environment that mingle into the cacophony I call typical 'tea shop' sound. It always reminds me on one of the Neil Diamond songs I grow up with: 'What a beautiful noise'.

During the 26 years I am regularly visiting my favorite and (depending on where I am) other tea shops nothing that is of significance has changed on the part of the tea shops; they do now than ever look basically the same, offer basically the same food and beverages as well as cigarettes and have the same important social function in and for the life of communities. There is a lot of chatter, gossip, exchanging of information, breaking news, dealing, haggling, laughing and fun. And it is the typical tea shop ambience that draws the people into the tea shops; the drinking of tea is of subordinated significance. And, by the way, tea is mostly drunk for breakfast and in lesser quantities during daytime; in the evening it's mostly beer and liquor that the tea shop guests are drinking. That is why I say that in my opinion Burma has more 'tea shop' culture than a 'tea culture'. At home or work the people do not drink much tea. There they drink mostly plain drinking water, soft drinks, and instant coffee.

We have now also finished our tasty lahpet thoke and leave the tea shop. Hope you have enjoyed the article and that I have succeeded in bringing the world of Burmese tea and tea shops a bit closer to you.



Source by Markus Burman

Cat Treat Recipes

Want to cook something special for your feline friend? Try these cat treat recipes. They are easy to make and require little time. Your cat will love them!

CAT TREAT RECIPES – KITTY TREATS

1 1/2 Cup Rolled Oats

1/4 Cup Vegetable Oil

1/2 Cup Flour

1/2 Cup Tuna Oil, Chicken broth, or Beef Bouillon

Preheat oven to 350 degrees F. Mix all ingredients into a dough. Dust hands with flour and form small,
1/2 inch thick, round biscuits. Set on greased cookie sheet. Bake 30 minutes or until biscuits are lightly browned.
Cool 30 minutes before serving.

Your cat will adopt it as one of his favorite cat treat!

CAT TREAT RECIPES – PURR-FECT SALMON PATE

1 – 6 Ounce can of boneless, skinless salmon

1/4 Cup Bread crumbs

1/2 Cup Finely chopped celery

1 Egg, beaten

1 Unflavoured gelatine

1/2 Cup Water

Preheat oven to 325 degrees F.

Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake 45 minutes.
Serve at room temperature.

One of the most Purr … fect cat treat you can make!

CAT TREAT RECIPES – MEOWSLI

1 Teaspoon Oats

1/2 Banana, mashed

2 Teaspoon plain yogourt

1/2 Cup Orange juice

1/4 Apple, Chopped

2 ounces Berries, in season

Mix oats and bananas, blending well. Add yogourt, orange juice and apple immediately to prevent browning.
Mash berries and add to mixture. Serve in small portions (1 tablespoon per cat). Too much fruit can cause diarrhea
in a cat's digestive system if he is not used to it.

Serve small portions from this treat occasionally!

CAT TREAT RECIPES – MACKEREL CAT MUNCHIES

1/2 Cup canned mackerel, drained

1 Cup whole-grain bread crumbs

1 Teaspoon vegetable oil

1 egg, beaten

1/2 Teaspoon brewer's yeast, optional

Preheat oven to 350 ° F.

In a medium-size bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well.
Dop mixture by 1/4 teaspoonful onto a greased cookie sheet. Bake for 8 minutes. Cool to room temperature and store in an
airtight container in the refrigerator.

Kitty will love the munchies!

CAT TREAT RECIPES – EMERGENCY KITTEN MILK

12 Ounces boiling water

1 Envelope Knox unflavored gelatin

Dissolve the gelatin in the boiling water, and add:
1 – 12 ounce can evaporated canned milk

2 Tablespoons mayonnaise

2 Tablespoons plain yogurt

1 Tablespoon light corn syrup

1 Egg yolk

Mix well in mixer. Place in covered bowl and store in refrigerator. Warm a small amount for feedings. This will keep for
about 7 days.

It adds between 15-20 grams on kittens a day. One of the best recipes to make for your kitten!



Source by Marc Deschamps

Blackberry Pecan Protein Muffins

These muffins are full of protein. There is approximately 5.5 grams in each muffin! Beware though, there are seeds. My husband did not like these muffins very much because of this. If you do not like seeds you can substitute a different type of fruit and I am sure they will still taste great. These are also wheat free (of course!).

What you will need:

3 cups of oat flour (ground from whole oats in a food processor)
1/2 cup of sugar
1 1/3 cups of egg substitute (egg whites)
2 cups of frozen blackberries, thawed and mashed (do not drain them, the juice will add moisture)
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
2 scoops of vanilla protein powder
1 1/2 cups of pecan pieces

How to make them:

Preheat your oven to 400 F. Grease two twelve cup muffin pans. Mix all of your dry ingredients in a bowl first. Make a well in the center of the dry ingredients. Add eggs, blackberries and nuts to the dry mixture and mix well. Divide batter even into muffin pans. Bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. You can bake both pans at the same time, just make sure you keep an eye on them. You may even have to rotate them in the oven to keep them from burning. Cool for a couple of minutes in the pans and then cool them completely on a rack. You can freeze any extras for a quick, healthy breakfast or snack. Enjoy!



Source by R Snyder