6 Things to look out for in a Cordless Drill

Are you planning to buy a Cordless drill? Not sure what factors to look out for? Don’t worry, with the help of our article you would be able to take into consideration the most important factors and features of a cordless drill and will be able to make the right choice when buying the perfect Cordless Drill for yourself.

Here are top 6 things that you must look out for when buying a Cordless Drill for yourself:

Chuck

Don’t know what a chuck is and why is it important? A chuck is a hole in a drill where you insert the drill bits. This is usually found at the end of the drill and normally is capable of fitting 10mm drill bits. However, if you would like to work on heavy-jobs, you would need a chuck which can accommodate 13mm drill bits. Another thing to look out for is keyless chuck which will make it easy to loosen and tighten the chuck with bare hands instead of using a chuck key.

Speed range and Control

You also need to check if your drill comes with an adequate RPM rate which defines the speed of the drill. Consider a drill with variable speed settings as it would make it more versatile to use and make sure that the drill is easy to control at different speeds. You want good control when using your drill at low speed or when you are using it on a surface which lacks proper adhesion or friction such as tiles.

Clutch

One of the most important features in a cordless drill is its clutch which helps in stopping a user from overdriving or snapping a screw. A good clutch will slip when the drill’s torque is too high and stop the drill head from turning. A good drill has a range of clutch settings to work on the different level of tasks.

Voltage

Another key feature to consider when buying a cordless drill is the voltage range. You want a drill with a variable voltage range so that you can perform different tasks with it. A smaller voltage range means less power so you can only perform basic drilling tasks with it whereas a higher voltage range means more power which will allow you to perform many heavy-job tasks.

Grip

This is yet another important feature to look at when buying a Cordless Drill. You need to test the drill’s grip before choosing one for yourself. Make sure that you choose an ergonomic drill whose grip is comfortable and smooth or an ultra-compact drill which is lighter and smaller, making it much easier to use.

Battery

Another thing to consider is the battery capacity and battery type. Always avoid Nickel-cadmium battery as they are powerful but are not environment-friendly and can cause a great damage to the natural. Go for Lithium-ion battery which is environment-friendly and provides decent power for performing most tasks. Also, ensure that your drill comes with a large battery capacity so that it can work for a longer period of time.

Sour Cream Coffee Cake Recipes

The recipe below will become your favorite Sour Cream Coffee Cake recipe, we absolutely love this one!  The sour Cream Coffeecake is very easy to make and you can make it in max 1 hour. For this, you must have a coffee machine.

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Prep Time:
15 Min Cook Time:
40 Min Ready In:
55 Min

Ingredients

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

You’d need espresso for the recipe so if you don’t have an espresso machine, we recommend the Breville BES870XL home espresso maker. If you can splurge a little more than Keurig has some great options for you.

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Coconut Macaroons

I didn’t discover coconut macaroons until recently when I saw a post about them in a non-food blog I read. I am not too sure how me not knowing of them for so long happened but I am glad I finally found out about them as I like both meringues and coconut. A lot. A few weeks ago, I tried to make a batch from a recipe I found on the internet and my beautiful plans of cute coconut macaroons turned instead into puddles of coconut and very very runny meringues. Not quite what I was looking for and expecting. That is until I dug through my recipes (looking for something else – it always happens like that doesn’t it?) and came across this recipe which was on one of the cards Matt’s lovely Grandma gave me when we visited recently. So last weekend with all the super bowl bonanza, I decided to make these as I knew we wouldn’t be too hungry and in need of a light something sweet.

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They turned out just perfect and I think you will enjoy them too. They are delicate and light and fluffy. It makes a firm enough meringue with a bit of a gooey interior that is laced all around with coconut. Our friend who was over-described them as fluffy coconut marshmallow and, while it is not marshmallow, it is a very good description. In my original search for coconut macaroons, I saw a few recipes that called for condensed milk which also sounds lovely but in a much sweeter and heavy version. Maybe one day when this is what I am looking I will try that and let you know, but for now, I am all over in love with these light ones. Since I am not a big Valentine’s day girl, I hadn’t planned this for Valentine’s day, but the timing of them is kind of great as they would make a nice treat and they could probably also be dipped in chocolate for another layer of goodness.

A few notes about this. I used raw sugar which gave them a nice golden color to the meringue but if you don’t have any, regular white sugar will work just fine. Also, you will need a double boiler, if you don’t have an official one like me, you can just use a bowl that fits over one of your pots works well too.

Coconut Macaroons

~24 macaroons

  • 3 egg whites
  • 1/2 cup sugar
  • 2 cups shredded coconut
  • 1/2 tsp vanilla
  • pinch of salt

Pre-heat your oven at 300F and bring a pot of water to a boil (to be used as a double boiler). In a bowl that fits nicely on your pot, beat the egg whites until you have firm peaks. Add the sugar and beat until the peaks are firm again. Put the bowl in the pot of water (on in your double boiler) and cook the meringue for 5 minutes while constantly mixing it. Remove the bowl from the pot and add the coconut, vanilla, and pinch of salt and mix well. Drop the macaroons with a spoon on a baking pan lined with parchment paper. Bake for 20 minutes until the tops are golden.

Carrot Sesame Salad

It was Chinese New Year last Thursday so to bring in the year of the rabbit, we decided to have Teriyaki. Which I know is Japanese and not Chinese. But that’s what we were in the mood for. We had plans for a nice large piece of salmon, lots of rice and some sauteed garlic bok choi. But somehow I thought that we were still missing something, that we should have more vegetables, a salad or something. So I made this carrot sesame salad which I am glad I did because our timing was off a bit on the bok choi and it wilted so much it was almost hard to see on the plate.

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I know I seem to be a bit of an orange salad kind of thing as this is the second in a row. But I just couldn’t wait to share it. I made a similar version of it with a bunch of different vegetables the next day to have with the leftovers and frankly, I prefer it simpler and just with the carrots. It’s also prettier I find. If you don’t feel like shaving the carrots with the peeler, which is I admit a bit of work, you can grate them, it probably is just as fine and pretty in about half the time.

Carrot-Sesame Salad

4 portions as a side

  • 4 carrots, in long strips
  • 2 tsp sesame seeds
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 tsp sugar
  • 1 tsp cider vinegar
  • 1 tsp vegetable oil

Put the carrots and the sesame seeds in a bowl. Whisk the remaining of the ingredients together and pour over the carrots. Mix well, let rest for at least 1 hour in the refrigerator. Mix again before serving.

Pea Radicchio Salad

I made this pea salad last Sunday for lunch. We had a bunch of peas still from the huge batch I bought when I saw Ontario peas were in at to the market, a nice radicchio hanging around as well a beautiful new chunk of pecorino cheese picked up the day before that I was dying to try. And to be honest, I also wanted to shell peas. I love the mindless work of shelling peas, squeezing them open, sticking my thumb in them and releasing all the peas in one fell swoop. It’s very calming for the mind.

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After the peas were shelled it was all thrown together very quickly. The peas were barely brought to a boil before being dunked in cold water and the radicchio was given a rough chop. It all found its way in a bowl with shavings of pecorino and a little olive oil and lemon juice. Quite simple but very nice as the sweet of the peas, the bitter of the radicchio and the salty mellowness of the pecorino go quite well together.

Pea Radicchio Salad

2 large servings

  • ½ cup fresh shelled peas
  • 1 small radicchio, chopped roughly
  • a handful pecorino shavings
  • 1 tsp olive oil
  • 1 tsp lemon juice

Put the shelled fresh peas in a small pan and cover with water. Bring to a boil and immediately drain the peas and put in cold water for 5 minutes. Drain the peas again and put all them in a bowl with the radicchio. Shave some pecorino cheese over the salad and drizzle the lemon juice and olive oil. Serve.

Custard Tart with Berries

When I was young, in the summer mostly since that’s when they were available, we would often get custard fruit pies from the grocery store. I loved them, very thick very yellow custard covered in all sorts of fruits with a nice shiny jam glaze on top. It was easy to get and it meant hot weather. I haven’t had one in a very long time but when I was looking to make something light, fresh and not too sweet last weekend, I remembered those pies and decided to make my own version. Only with a graham cracker crust and a nice slightly vanilla infused homemade custard.

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Now, I know making your own custard might seem a bit daunting for a lot of people but, believe me, it is worth it. It is so much better than any custard you can get with the instant powder kind of stuff, with a much more subtle taste, a nice rich consistency and a beautiful soft pale yellow color (definitely not bordering the neon yellow). And to be honest, it takes about the same time to make as the powdered custard which is not much time at all. Since nothing is yet in season here fruit-wise, I decided to go with the berries that were available. They were not as great as they are when they are local and in the season but they did just fine, berries are always good. Sliced kiwis or grapes or any fruit that doesn’t oxidize or turn brown would also work really well here.

Custard Tart with Berries

  • 2 cups graham crackers crumbs
  • 1 tbsp sugar
  • Pinch of salt
  • ½ cup butter, melted
  • 2 cups milk
  • ½ vanilla bean (or ½ tsp vanilla extract)
  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • Sliced strawberries
  • Blackberries
  • Blueberries

Pre-heat your oven to 350F. In a bowl, mix the graham cracker crumbs, the tablespoon of sugar, the salt, and the butter. Press into a pie plate (I used a 9 inches one) and cook for 15 minutes. Remove from the oven and let cool.

In the meantime, prepare the vanilla custard. In a medium pan, heat the milk with the vanilla, bringing it to a simmer. In a bowl, whisk the sugar, cornstarch and egg yolks together until it forms a very thick paste. Once the milk is simmering, pour about ½ cup of the yolk/sugar/starch mixture and whisk well to make sure there are no lumps. Add the mixture to the remaining of the milk and continue heating and whisking until it thickens. Once it gets to a custard consistency, remove from the heat and let cool a little (and remove the vanilla bean if using).

When the crust is cooled, pour the custard in it. Let cool completely and top with the berries. Refrigerate a few hours before serving.

Sweet Potato Salad

We had a sweet potato that needed to be used this weekend and for lunch Saturday, Matt decided to make this potato salad to go along with our cheese and crackers and nibblies. He had made it for himself earlier in the week and was trying to convince me that it was the most fantastic thing and while I thought that yeah, it sounded good, I was not at all realizing how great it is. Not that I don’t like sweet potatoes, those are never a problem for me. But, to be honest, I am not always convinced by potato salads. They are usually so heavy, thick and potato-y and for me, reserved for the usual annual craving, in the heat of summer at a BBQ or a picnic.

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This one is nothing like those potato salads. It is simple, bright and refreshing. Although there is a bit of mayo for a tad of creaminess, it is light and not heavy. We cooked the potato but left them with a bit of a bite still and I feel this is the best way to have them, I think cooked anymore wouldn’t do this any justice. It did great for a simple lunch but evidently, it would be great with any BBQ of some sort or for a picnic. With these flavors, it’s a bit of a tease of summer and all the good fresh things to come which is more than welcome on my part right now as the winter is getting a bit much these days.

Sweet Potato Salad

4 portions as a side

  • 1 large sweet potato
  • handful cilantro, chopped finely
  • 2 green onions, chopped
  • 1/2 tsp mayonnaise
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • salt, pepper

Put the potato in a large pot of water. Bring to a boil then boil for 20 minutes. Let cool completely. Peel and cut the sweet potato, put in a bowl with the cilantro and green onions. Whisk the remaining ingredients to make a vinaigrette, pour over the potatoes and mix well.

Blood Orange and Fennel Salad

We came back home on Monday night and things just seem to start to be back in order. I’m (almost!) finally unpack, the kitties are not bouncing off the wall of the excitement of seeing us again and our diet is back to normal and not just made mostly of wine, cheese and chocolate anymore. While the holidays are nice, it’s also really nice to be back to normal. I am still not finished with my chocolates and all but I was looking for a simple and healthy lunch today and since I got these beautiful blood oranges at our greengrocer this week, I decided to put them in a salad where they can shine.

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I know it is nothing special but I figured I might as well share as it is so pretty (and delicious). I am a big ricotta fan (well, very very big fan to be honest) and since we had some I thought it would be nice in the salad to add a bit of creaminess against the orange and fennel which are both pretty sharp. If you don’t like ricotta you can probably add goat cheese or feta (or no cheese at all), I thought some kind of toasted nuts (almonds? walnuts?) would also be nice but we had none at the time so that will be for the next winter salad.

Blood Orange and Fennel Salad

  • 2 blood oranges, cut in supremes
  • 1 small bulb of fennel, sliced
  • romaine lettuce
  • arugula
  • ricotta cheese

Vinaigrette

  • 3 tbsp olive oil
  • 1 tsp apple cider vinegar
  • salt, pepper

Put all in a bowl. In a glass (or small bowl) whisk the vinaigrette together. Add to the salad, toss and serve.

Beer Braised Beef

As I mentioned before, we’ve been all about stews recently. Even though November has been nice and gentle so far and the trees still mostly have their leaves, which is unusual at this time of year, we are slowly settling into our winter routine. Stews and roasts have gradually increased in frequency over the past few months and now every weekend wouldn’t be complete without one or both. So I thought it would be about time I share another meat stew recipe with you here too since it seems like I tend to favor more the vegetarian options here which are not that representative of our table. We made this beer braized beef last Saturday and it was really good.

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It was inspired by a few recipes, most of which called for short ribs. Since we couldn’t find any short ribs that fit what we were looking for (i.e. not too fatty and for about 4 portions, not 10) we decided to get a beef tenderloin instead which worked beautifully and was also a cheaper cut. Once cooked, the meat was extra tender and very easy to shred in pieces. We used this hoppy and unfiltered beer, which has become one of my favorite fall beers really, and while any beer would be nice, a good darker one is probably better to give the whole thing more spice and depth of flavor. We served it with pappardelle and pecorino cheese which worked great but another probably quite a fabulous option would be polenta although that would definitely kick the richness factor up a few notches.

In other news, I was featured in The Hindu newspaper last weekend which both amazes me and surprised me a little and for which I am very grateful. I am glad you like the blog, the recipes and that I am perplexing you a little. Are perplexing people always good right? In any case, welcome new friends, I’m happy you’re here!

Beer Braised Beef

4 portions

  • 1 beef tenderloin, cut into large chunks
  • 3-4 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¼ cup dark beer
  • 1 onion, diced
  • 1 can tomatoes, crushed
  • 4 sprigs of thyme
  • 3 bay leaves
  • Salt, pepper
  • 4 portions pappardelle pasta, cooked
  • Pecorino (or parmesan) cheese, to serve

In a large dutch oven, heat the olive oil and the butter on medium heat. Roll the beef chunks in the flour to cover them and dust off any excess. When the oil and butter are hot, add the beef and brown on all sides, about 2-3 minutes a side. Add the onions and cook for 2 minutes more until they are translucent. Add the beer and with a wooden spoon, scrape off any bits that stuck to the bottom of the dutch oven. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and cook with the lid open slightly, for 1 hour until the sauce is thick. Remove the beef to a plate, shred into pieces with two forks and return to the sauce. Serve on cooked pappardelle pasta with a little pecorino cheese.

Navy Beans and Kale Stew

This time of year really has a special feel to it, a renewal, new start sort of thing. I haven’t been in school for a few years now but I still feel the same excitement and sense of urgency to get things done. Or that might just be me this week running behind everything after spending a long relaxing weekend in Montréal. All this business makes me just really want to sit on the couch and hang out in a blanket and warm socks while eating all sorts of warming things. And this is exactly what I finally did last night. We took the evening off, sort of, and we made this simple stew for dinner which made the cool rainy evening that more cozy.

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It is quite straightforward to make if you don’t have dry navy beans you can replace them by canned beans but reduce the cooking time. You can add some herbs to it (especially if you decide to skip the pancetta) but I like the super simpleness of it with most of its flavor coming from the pancetta. We had quite salty pancetta so I didn’t add any salt but feel free to add some if yours is not too salty (but check before!). You can serve it with some pepper flakes and a bit of parmesan for a little bit.

Navy Beans and Kale Stew

  • 150g pancetta, chopped
  • 1 tbsp olive oil
  • 1/2 large onion, diced
  • 1 celery stick, diced
  • 1 large carrot, diced
  • 2 cup navy beans, soak overnight or for a few hours
  • 5 cups of vegetable stock
  • 1 bunch of kale, cut into large pieces

In a large pot, heat the olive oil (medium-high heat). Add the pancetta and cook for a few minutes. Add the onion, carrot and celery, cover and cook for 5 minutes. Add the beans and the stock, bring to a boil. Reduce the heat and let simmer for about 1 hour, until your beans are cooked. Add the kale and simmer for 10 minutes. Serve with pepper flakes and/or a bit of parmesan!