NATIONAL CATHEDRAL - WASHINGTON DC

Resurrection Chapel

Bethlehem Chapel

Inside the West Entrance

The Central Tower

The Northwest Tower

The Great Organ

The Southwest Tower

Sunday Hours Open8 am–5 pm
Tours Offered 1–2:30 pm
Monday–Friday Hours Open 10 am–5:30 pm
Tours Offered 10–11:30 am 12:45–4 pm
Saturday Hours Open 10 am–4:30 pm
Tours Offered 10–11:30 am 12:45–3:30 pm

On January 24, 1791, President George Washington commissioned Major Pierre L’Enfant to create a visionary plan for the nation’s capital. It was L’Enfant who first imagined “a great church for national purposes.” Not until a century later, with support from community leaders such as Charles C. Glover, did plans for building Washington National Cathedral gain momentum.

The longest-running construction project in Washington, D.C., history officially began on September 29, 1907, when workmen laid the Cathedral’s foundation stone. President Theodore Roosevelt and the Bishop of London spoke to a crowd of ten thousand. The stone itself came from a field near Bethlehem and was set into a larger piece of American granite. On it was the inscription: “The Word was made flesh, and dwelt among us” (John 1:14).

In 2007, the Cathedral marked the start of its second century with a centennial celebration including festivals, reunions, exalted liturgy, concerts, lectures, and the inauguration of the new dean’s Sunday Forum.

I will survive

First I was afraid
I was petrified
Kept thinking I could never live
without you by my side
But I spent so many nights
thinking how you did me wrong
I grew strong
I learned how to carry on
and so you're back
from outer space


I just walked in to find you here
with that sad look upon your face
I should have changed my stupid lock
I should have made you leave your key
If I had known for just one second
you'd be back to bother me

Go on now go walk out the door
just turn around now
'cause you're not welcome anymore
weren't you the one who tried to hurt me with goodbye
you think I'd crumble
you think I'd lay down and die
Oh no, not I
I will survive
as long as i know how to love
I know I will stay alive
I've got all my life to live
I've got all my love to give
and I'll survive
I will survive

It took all the strength I had
not to fall apart
kept trying hard to mend
the pieces of my broken heart
and I spent oh so many nights
just feeling sorry for myself
I used to cry


Now I hold my head up high
and you see me
somebody new
I'm not that chained up little person
still in love with you
and so you felt like dropping in
and just expect me to be free
now I'm saving all my loving
for someone who's loving me

General Electric commercial - Wind Energy

FAVORITE HAIR STYLE

How to Make Gulab Jamun at home

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter or ghee-melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

Oil or Ghee for frying

How to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Penne with Chicken and Broccoli (Penne con Pollo e Broccoli)

Ingredients
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
1/2 large onion,
chopped 8 cups broccoli florets
1 pound chicken breast, boneless, skinless, cut into 1-inch cubes 1 box (16 ounces)
BARILLA Penne
2 tablespoons Romano cheese, grated to taste
freshly ground black pepper
1/2 teaspoon salt
1/4 cup
extra virgin olive oil
4 cloves
garlic, peeled and minced
1/2 large
onion, chopped
8 cups
broccoli florets
1 pound
chicken breast, boneless, skinless, cut into 1-inch cubes
1 box (16 ounces)
BARILLA Penne
2 tablespoons
Romano cheese, grated
to taste
freshly ground black pepper
1/2 teaspoon
salt


BRING a large pot of water to a rolling boil over high heat.


HEAT oil in a medium-sized skillet over medium heat. Saute garlic and onions until translucent, being careful not to brown.

ADD chicken pieces; cook thoroughly. When chicken is cooked, remove from heat and set aside.

ADD broccoli to large pot of boiling water and cook until firm yet tender, approximately 4 minutes. Using a slotted spoon or skimmer, remove broccoli and add to the skillet with garlic, onion and chicken

RETURN pot of water to a boil and add pasta; cook according to package directions. Remove 1 cup of pasta cooking water and add to broccoli mixture.

DRAIN pasta and add to skillet.

TOSS with cheese and top with black pepper

Andhra Royyala Koora

My Special Royyala Koora

List of ingredients

1 pound of Large Shrimp ( Royyalu )

1 Large Onion

3 Large Green Chilies

1 Large Tomato

2 long Cinnamon sticks ( Dalchini Chekka)

4 Cardamom ( Yalukalu)

1 table spoon of Poppy Seeds ( Gasagasalu)

4 Cloves ( Lavangalu)

2 Table spoons of Dry grated Coconut (Kobari )

1 table spoon Ginger Garlic Paste

Cayenne Pepper ( Karam ) as per your spice level

Salt to Taste

5 teaspoons of Olive Oil(healthy Option & it adds great taste )

Pinch of Oregano

Cilantro ( Kotimeera) { as much as you need }

{ Pictures are for those who doesnt want to read }

Preparation

Step 1 : Clean the Shrimp ( remove the shell and tail )

Devein (removal of the gastrointestinal tract of a shrimp) the shrimp

Wash the shrimp with turmeric and water ( that really takes the smell off )

Step 2 : Cut the Green Chillies , Onion , Tomato

Step 3: Grind all the masala Items.

Step 4: Heat olive oil in a pan

Step 5 : Add the cut Green Chilli to the Olive Oil and let it turn Brown

Step 6: Add the finely chopped Onion, let them cook till they are golden brown.

Step : 7 Now Add the Chopped Tomato and let it cook.

Mean while you can chop the Cilantro

Step 8: Add all the Masala powder , Poppy Seed Powder and coconut Powder

Give it a good stir and let it cook for a few minutes.

I chopped the curry leaves too as it brings in more flavour.
I wish you can smell this when the spices were added .Its already tummy filling.

Step 9 : Add the Cleaned Shrimp to the Pan.

{ Doesnt need to be this way ...this is just for fun }


Step 10 :Stir up the contents of the pan and Shrimp and let it cook

The shrimp Slowluy changes color as its cooking.

Step 11 : Once the shrimp is cooked well and the gravy is thickening add the chopped cilantro

Stir it up and let cook for another 2 minutes.

Step ready : Shrimp Curry is now ready to eat .

Enjoy your Shrimp with some Hot white Rice

Believe me it tastes amazing !!!!