Just Fracas is kind of like the rec room or basement of your grandma's home. It's where everything that doesn't go somewhere else in the house, ends up. It can provide you with entertainment or a snack from that extra refrigerator that got moved downstairs for those holiday times when the main fridge isn't enough (mostly it's full of beer though...) or it might be where the old family albums and stuff are stored.
Sometimes, it's the place where I write the odd post because someone paid me to... but that isn't exactly a huge booming business anymore.
No, a lot of folks who used to regularly blog for money, have noticed that the world changes, and the opportunities aren't what they used to be. Whereas folks used to be able to write for a decent rate, those offers come less and less, with the 'old time' paid bloggers becoming rather upset at being offered a pittance for their posts compared to what they used to be offered (or qualify for).
So those who haven't been into this for the long haul, are figuring out that they might be better off to start a business and blog about their business, instead of just blogging for a toonie[1].
I suppose if I lived in Nevada, and chose to go this route, I might even be looking for a Nevada registered agent to help me incorporate that business. Since I'm not though, I might continue to take the occasional paid post job, but more likely is that I'll come up with some other scheme to earn money because writing posts for pennies is for the birds.
[1] In Canada, paper money starts with the five dollar denomination. There are no longer any one or two dollar paper bills available, save for those that were hoarded by collectors. A 'toonie' is what we call our two dollar coin. Our one dollar coin is known as a 'loonie' because depicted on it is a loon. The loonie was issued first, and when the two dollar coin followed, regardless of what anyone might've wanted to call it, 'toonie' was the word that stuck.
Christmas Fonts
If you're like me, you have a thing for fonts. You probably have way too many on your hard drive, and when it's time to create a project, part of the reason it takes you so long is because you have way too many fonts to choose from.
I'm here to add to your problem then, because I happened upon some Christmas fonts that any good font addict would want to add to their collection.
They're available here:
http://www.theholidayspot.com/christmas/fonts/
You'll also find free wallpapers, decorating ideas, stories, poems, carols and just about anything else you'd want to find that has something to do with Christmas.
I don't have any connection to the site, just like to pass along good finds.
Enjoy... and if you make something using one of those fonts and you'd like to show it to us, just post a link in the comments!
I'm here to add to your problem then, because I happened upon some Christmas fonts that any good font addict would want to add to their collection.
They're available here:
http://www.theholidayspot.com/christmas/fonts/
You'll also find free wallpapers, decorating ideas, stories, poems, carols and just about anything else you'd want to find that has something to do with Christmas.
I don't have any connection to the site, just like to pass along good finds.
Enjoy... and if you make something using one of those fonts and you'd like to show it to us, just post a link in the comments!
Eggnog Cheesecake
(Because the last post made you want some... didn't it?)
Ingredients
46 vanilla wafers, finely crushed (2 cups)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 (8 ounce) packages cream cheese, softened
1 cup white sugar 3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla extract
2 eggs
1 cup whipping cream
4 egg yolks
whipped topping
freshly grated nutmeg
Directions
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
Bake at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and ground nutmeg.
Ingredients
46 vanilla wafers, finely crushed (2 cups)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 (8 ounce) packages cream cheese, softened
1 cup white sugar 3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla extract
2 eggs
1 cup whipping cream
4 egg yolks
whipped topping
freshly grated nutmeg
Directions
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
Bake at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and ground nutmeg.
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