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Friday, September 6, 2019

USB backpack

We have just got USB interface Shoulders Anti-theft Travel Backpack in  stock now.
17 inch waterproof laptop backpack
Prices:
1-50 pcs 79.99 each
50-100 pcs 75.99 each
Over 100 pcs 69.99 each

u s d

If you would like to order it, just reply our emal with your shipping address. We ship to worldwide.

Features:
1. Multiple Compartments Pocket: Large capacity 47cm×31cm×20cm(18.5×12.2×7.8inch)
With separate laptop compartment, and with elastic strap to fix laptop in place inside the compartment.
2. With USB Charging: Offers an easy outside USB charging port. Very handy and fashionable. Hook up your phone and be on the go
3. Humanization Design: Thick shoulder strap,reduce your burden of shoulder. Mesh padding on back,comfort and breathable.
4. Quality Material: With Oxford PVC fabric waterproof surface,save your laptop and other valuables from rain and water.Strong manual line, scratch resistant.
5. Suitable All Occasions:For college school,business trip, traveling,hiking,caming, long vacation and work etc.



    

If you would like to order it, just reply our emal with your shipping address. We ship to worldwide.

Thanks,
Jonathan Wilson

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Announcements/ Tips from the Editor

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The Amazing Uses of Salt







1. Sprinkle salt on your shelves to keep ants away.



2. Soak fish in salt water before descaling; the scales will come off easier.



3. Add salt to green salads to prevent wilting.



4.Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.



5. Soak wrinkled apples in a mildly salted water solution to perk them up.



6.Use salt to clean your discolored coffee pot.



7. Pour a pound of salt on an ink spot on your carpet; let the salt soak up the stain.

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Great Recipe



Full Moon's Macaroni and Cheese







Ingredients:



6 slices French baguette

1 stick unsalted butter

5 1/2 cups milk

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

4 1/2 cups grated sharp Cheddar cheese (18 ounces)

2 cups grated Gruyere (8 ounces)

1 1/4 cups grated Pecorino Romano (5 ounces)

1 pound elbow or shell pasta



Instructions:

1. Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside.



2. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.



3. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.



Serves 6 to 8