Only three of the four smokestacks on the Titanic were used for engine exhaust, the fourth was added to make the ship look more impressive and it was used for ventilation.
#youknowursexgood when she wants more even though you ran out of kids names a long time ago and the last four have been named numerically
Tom Milsom via twitter
Once again I am writing late at night before I go to bed. Here's my final project from school
The first course was a salad with mixed greens tossed in a red wine and citrus vinaigrette with goat's cheese, walnuts and mandarin orange segments. I used a ring mold to keep the greens together and keep the orange segments lined up nicely. I also added a disc made of goat cheese covered with chopped walnuts.
The second course was a grilled frenched chicken breast with red pepper purée, brown rice pilaf and sautéed carrots and zucchini. 
The third course was an orange chocolate napoleon. I started with an orange chocolate marble cake, whipped cream, orange segments and caramel shards for garnish. I also used a few dots of caramel sauce on the plate, a dusting of powdered sugar and two chocolate covered orange segments for garnish
Recipes
Citrus Vinaigrette
3 tbsp - red wine vinegar
3 tbsp - lemon juice
5 tbsp - olive oil
1 tsp - chopped cilantro
1 clove minced garlic
TT - Salt & Pepper
Red Pepper Puree
Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
2 large sweet red peppers, seeded and diced
1 tablespoon tomato paste
1/2 teaspoon dried leaf thyme
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
salt, to taste
Preparation:
Heat olive oil in a large saucepan. Add garlic and onion; sauté until tender. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half. Add heavy cream; simmer until reduced again by about half. Remove from heat; pour into blender container. Pureé until smooth. Season with salt, to taste, and put through a sieve to strain, if desired. Serve with grilled chicken, fish, or pork. Makes about 2 cups of sauce.
Orange Chocolate Marble Cake
Ingredients:
2 cups all-purpose or cake flour
2-1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter or margarine
1-1/2 cups sugar
3 large eggs
1 tsp extract of vanilla
3/4 cup milk
1/4 cup unsweetened cocoa powder, sifted
2 tbsp orange-flavoured liqueur or concentrated orange juice or freshly squeezed juice
1 tbsp grated orange rind
Method:
1. Sift flour, baking powder and salt in a bowl and set aside.
2. Cream the butter or margarine in another bowl, add sugar gradually and keep creaming till the mixture is soft and fluffy.
3. Add the eggs one at a time, and beat thoroughly after each addition. Then add the vanilla.
4. Now add the flour mix and the milk alternately, starting and ending with the flour, and only stirring to mix. DO NOT BEAT.
5. Divide this batter in half. Add the unsweetened cocoa powder to one half and stir until blended.
6. To the other half, add the orange rind and liqueur/concentrate/fresh juice. Stir until blended.
7. Spoon the batter into an 8" round cake pan that has been greased or lined with silicone paper. Alternate the chocolate and orange batter in the pan. There will be more batter than can be accommodated in one layer, so continue spooning the batter alternately over the first layer, making sure that the orange batter goes over the chocolate batter in the pan.
8. Bake for 45 minutes in a 1800C oven (350 Fahrenheit), or until done. Test with a skewer.
9. Let the cake stand in the pan for a couple of minutes, then turn out onto a wire rack and let cool.
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