SFS

....What word starting with BR, that with the addition of the letter E, becomes another word that sounds the same as the first?

....
To me, teamwork is the beauty of our sport, where you have five acting as one. You become selfless." --Mike Krzyzewski

FOOD FACTS!!!!
Do you know that airplane food isn't very tasty? because our sense of smell and taste decrease from 20 to 50 percent.

TGIF!!!!
Teacher: “Construct a sentence using ‘Beans'”.

Musa: “My sista cooked beans for supper last night.”

Tindo: “I had soup with beans for breakfast & lunch.”

Emeka: I love butter beans & baked beans.”

Akpan: “We are all human beans Naija jokes.

Recipe for the week......
Ingredients for Soft Chin Chin

1kg plain flour (all purpose flour)
150ml evaporated milk / 150g powdered milk
275g granulated sugar
250g margarine
2 medium nutmegs | 2 teaspoons ground nutmeg
Tasteless and odourless vegetable oil (for frying)

Directions

Mix the milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak.

One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.

In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.

Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.

Place the dough on a flat surface and start kneading gently with a dough roller.

When the dough is flat, cut into desired sizes.

Deep-fry in hot vegetable oil.

While frying, continuously stir the chin chin till you get a golden brown color.

Scoop the fried pieces onto a flat tray to dry and cool down quickly.

When the chin chin had cooled down completely, store in a dry,
airtight container.