Whats wrong with youtube?

Last few days , my few friends and i visit youtube met the same problem youtube error occurred please try again later.

I have no ideal about what happened,but what I should to do is try to fix it cause I would like to watch Olympic games on it.

Here is a method my friends found on the network and it works for our.I guess it may be some else had a same problem and do not know how to deal with it.

Below is a video on youtube,which no content but the owner put his ideal in its description.I CAN understand that if you can not watch any video on YT,any content in it just wast time.

Put the video here you can track to youtube page and check its description.

There is an other access,its a pdf docment,same as the tips above,the author made a description in it.

click on this link:

exclusive solved youtube error please try again later 

Not sure its will works for you,but for it is indeed,and my friends. so whats matters you should try to it if you are trouble with the problem.

Aunt Kathie's Buttermilk Oatmeal White Bread

This recipe — which is delicious and reminds you what bread should taste like — plus tomorrow's recipe took me almost 8 hours to complete. And to think my Aunt Kathie would make this bread plus sticky buns plus several pies before every Thanksgiving whilst working in corporate America, running a household and raising two kids. I always knew my Aunt Kathie was an amazing woman but after attempting her bread recipe, I realized just how much I had to live up to because this bread makes any meal special.

The one thing I learned when making this dough was that Classics (SJs) are often bad at improvising and it's why so many of us without deep culinary knowledge strictly cling to recipes. I accidentally bought steal cut oatmeal instead of regular oatmeal. My Organic Structure (NF) mom encouraged me to loosen up, not be so rigid, and use the steel cut oats. But, let's just say the steel cut oats gave a certain amount of crunch to the bread that wasn't truly desired. I feel like the best improvisers are Funs (SPs), Organic Freedoms (NFPs) and Smart Freedoms (NFJs). Other personality types can certainly improvise in the kitchen it's just that without actual culinary training the results are not always fantastic.

The following recipe was developed from The Joy of Cooking.

Makes 3 loaves or 1 recipe of sticky buns (tomorrow's PixieTip)
Ingredients:

1 Cup warm water — not too hot or yeast will dieYeast – 2 packages or a cake — amount not critical1 Tbsp or so of honey — amount not critical, just want to give yeast something to eat3 Cup buttermilk — whole milk buttermilk is most delicious, but skim milk buttermilk is probably healthier? Cup oil? Cup honey1 Tbsp salt? Cup oatmeal? Cup wheat germ 1 egg4-5 Cups bread flour

In a 2 cup container mix the following:

1 Cup warm water — not too hot or the yeast will dieYeast – 2 packages or a cake — amount not criticalTbsp or so of honey — amount not critical, just want to give yeast something to eat

Allow yeast to grow while mixing remaining ingredients.? If yeast does not bubble, you will have to start over.? Yeast may be too old, or water may have been too hot.

I like to make the bread in a large soup pan so that there is plenty of space for expansion. In a soup pan, warm? the following:

3 Cup buttermilk — whole milk buttermilk is most delicious, but skim milk buttermilk is probably healthier.? Cup oil? Cup honey1 Tbsp salt

Stir while you are warming it.? Do not get it too hot or the yeast will die. Turn off heat.? Test to be sure it is not too hot. Mix in the following:

? Cup oatmeal [note steal cut isn't ideal]? Cup wheat germ 1 eggYeast mix

Next, mix in:

4 or 5 cups of bread flour in two batches

Put on floured table and knead with more flour for 10 to 15 minutes, adding flour to keep bread from sticking [I needed a ton of extra flour as my dough was rather sticky]. You will notice that the bread becomes more coherent and elastic as you knead. ?

In the meantime, soak the soup pan in water to get the dough off the walls and bottom. Dry it out and grease the side and wall.

Put dough in soup pan, flip over dough to put greasy side on top. Cover pan with damp dish towel. Allow to rise in a warm spot until double, between 1 and 2 hours.? When it is double, the imprints left by finger pokes will remain.? [I did my dad's old trick of warming the oven and then turning off the oven to create a warm spot as initially my dough wasn't rising fast enough]

Punch down in pan, turn over and allow to double again, about 45 minutes.

Grease 3 bread pans. Cut the dough into 3 piece – a serrated knife works best. Form the pieces into 3 loaves. Put in the pans upside down then flip over to get the greased side on top. Cover with the damp dish towel.? Allow to rise until double.

Place loaves in cold oven. Turn the heat to 400 degrees. After 15 minutes, reduce heat to 350 and bake 25 minute longer.

Test for doneness – bread should have shrunk from sides of pans a bit.? Or turn over one pan, tap on bottom to release the bread and tap the bottom.? If it sounds hollow , it is done.

Aunt Kathie's Buttermilk Oatmeal White Bread

life should be easy

Aunt Kathie's Sticky Buns

This week we're all about Christmas feasts or rather foods that will make those holiday moments even yummier. Next up, on our Christmas Day menu is our Aunt Kathie's Sticky Buns. Our aunt used to make these sticky buns every Thanksgiving — they are a perfect mix of cinnamon, caramelized brown sugar, pecans and hearty dough. They can be made in advance of the holiday, they freeze well and they will satisfy the masses on Christmas Day. Plus you're likely to have leftovers for Boxing Day — you know, when the servants get their day off.

When planning our PixieTip Christmas Day meny tips, sticky buns came to mind because while they used to be a staple for our holidays they recently ceased to be so as our Aunt Kathie went Vegan on us. This was fantastic for her health but was a disaster as far as my holiday sugar intake was concerned. So, this Thanksgiving, I decided to make them so that I could give a few tips when giving her recipe. Most of my tips are how to not screw things up like I did when making them — I even forgot to photograph my finished product. I think that's basic blog writing 101. Oy.A

I also found that I had to make twice the amout of the caramelized sugar portion and use two pans so I'm thinking maybe the best route next time for me is to cut the dough in half, make a loaf of bread and then the rest rolled out to make the sticky buns. And if you're panicked and don't know if you'll have the time to make them. Something tells me these sticky buns from Williams-Sonoma will do in a pinch — order by 12/19 for delivery in time for Christmas.

Ingredients:

In a turkey pan (or similar large pan), melt ? cup (1 stick) butter
Stir into butter:

1 c brown sugar1/3 c corn syrup1 c or more pecans

Allow to cool a bit while prepare rolls. Roll dough into rectangle.?? Spread with?

1/4 c softened butter 1/2 c sugar4 tsp. cinnamon

Sprinkle over the dough.? Judgment call :? If the rectangle is wider than about 4 inches, you might want to cut it vertically into two pieces about 4” wide by whatever the length is.

Roll up the rectangles beginning on long side.? Pinch the edge of the dough to seal well.?? Stretch/roll the roll to make it even.? Slice rolls about 1 to 1 ? inch thick using a serrated knife. Reshape the pinwheels and put in turkey pan, pinwheel side down. [I found that I had to make a second big pan of the caramel/pecan mixture because I had so much excess dough after I finished filling the turkey pan]. Cover with a damp dish towel.? Allow to rise until double – 45 minutes or less. Put pan on cookie sheet in case of overflows.?

Next bake at 350 degrees for 40 – 50 minutes. [I did mine for 40 minutes and it was almost more than done]. Keep an eye on it so it does not burn. Prepare a piece of aluminum foil and a tray larger than the turkey pan.? Remove buns from oven.? Put foil over the pan then put the tray upside down over the foil.?? Flip the entire thing over and leave upside down to allow the syrup to drain down over the rolls.? Push the aluminum foil up to prevent syrup floods. After a few minute, remove the turkey pan, leaving the rolls on the aluminum foil and tray.? Allow to cool.

To store, cover with aluminum foil and put in large plastic sack.? Will freeze well if any are left after the predators are finished.

Aunt Kathie's Sticky Buns

life should be easy

Christmas Cake

You are in for a treat. Today we have Christmas cake à la Amanda Darrach Filippone. Perfect for "do it yesterday" Classics and for every personality type that loves Christmas feasts. The Pixies will be on Christmas vacation for the next three weeks. Yes, three, there are twelve days of Christmas and it ends on January 6th, aka, Epiphany, which will also mark our Grandpa's 93rd birthday!:

No mixed peel or glacé cherries here, this is the good stuff – Christmas cake you’ll actually look forward to year after year. The cake is best made on Stir Up Sunday (traditionally the last Sunday before the season of Advent), and then brushed with brandy or sherry every couple of days until it “ripens,” just in time for Christmas. But if you’re coming to the Christmas cake game later in the season, don’t be deterred. Even a few days make a difference, or just give the cake a healthy dose of the brandy or sherry before decorating and serving.

Decorate, if you wish to embellish at all, just before you serve the cake, with a brush of heated and strained preserves to help the marzipan adhere, then a layer of marzipan to even out the bumps, and then a thin sheet of rolled fondant. I like to roll out the fondant scraps and use a snowflake-shaped cookie cutter to create a few snowflakes to scatter across the surface à la Nigella Lawson – the fondant decorations stick down easily with a dab of water.

Serve your Christmas cake in wedges with a good piece of stilton and some port. The cake keeps, covered, throughout the Christmas season and beyond, if you can make it last that long.?

For a 9-inch round cake pan

2 cups dried figs, stemmed and roughly chopped2 cups pitted prunes, roughly chopped1 cup dried cherries (you may substitute dried cranberries if necessary)1 cup currants2/3 cup black raisins1 ? cups golden raisins? cup brandy or sherry2 sticks unsalted butter, plus a little more for the pan1 cup brown sugargrated zest of one lemongrated zest of one orange4 eggs2 tbsp marmalade2 1/3 cups all-purpose flour1 tsp ground ginger? tsp allspice? tsp cinnamon? tsp grated nutmeg? tsp saltsherry or brandy for brushing on the cake

For decorating the cake if desired:

1 cup apricot preserves or marmalade1 lb marzipanconfectioner’s sugar for sprinkling the work surface2 lbs fondant

Place all of the fruit in a large bowl, add the brandy or the sherry, cover and let the fruit soak overnight.

Preheat the oven to 300 F. Melt a couple of tablespoons of butter and brush over the inside of the pan. Line the inside of the pan with baker’s parchment that comes a good 4 or 5 inches above the rim of the pan.

Cream the 2 sticks of butter and the brown sugar together until slightly lightened in color and fluffy. Add the lemon and orange zest and then the eggs, one at a time, beating well after each, and then add the marmalade. Sift the flour, ginger, allspice, cinnamon, nutmeg and salt together. Add the fruit and the dry ingredients to the butter and sugar mixture, alternating in three batches each, and combine thoroughly.

Put the cake batter into the cake pan and smooth the top. Bake in the center of the oven for 3 – 3 ? hours until a wooden skewer or toothpick comes out clean.

Let the cake cool for 5 minutes in its pan, brush with a few tablespoons of sherry or brandy, and wrap immediately, still in its pan, with the parchment above the rim of the pan and then with a double-thickness of kitchen foil. Trapping the heat and the steam now keeps the cake soft and moist for the long haul.

When the cake is completely cool, remove from the pan, and wrap in parchment and then in foil. Store in an airtight container, and remove to brush with more sherry or brandy every couple of days.?

Just before serving, melt and strain your preserves, brush over the cake, cover with rolled marzipan, building it up and smoothing the edges wherever necessary to create a smooth surface for the fondant, and then roll your fondant, using confectioner’s sugar to stop it from sticking to the work surface. You may need to use a rolling pin to beat your fondant a bit before it becomes malleable. Drape the fondant over the cake, trim and tuck in the edge, and re-roll the scraps for cutting snowflakes if desired. Scatter them over the cake’s top and sides randomly. They adhere with a dab of cool water.

Store your Christmas cake covered, in an airtight container in a cool place. It lasts a good long while.

Christmas Cake

life should be easy

Fun Gift Ideas Part Deux

In personality type lingo land, Funs (SPs) are often called Artisans. They love doing things with their hands. It’s why so many Funs end up in hands-on professions — makeup artists, musicians, chefs, carpenters, etc. So today’s tip is that these are the folks to buy artisan crafted items or artisanal foods. They are the ones who will appreciate the craftsmanship and effort put into makings things like these meat cleavers made by Zach Lihatsh from recycled steel and copper. Does that scream handmade or what??

We got this idea from Martha and she had a whole page of artisanal products. They’re on the pricier side as well. These meat cleavers will run you $160 on a website called ilovemast.com. The next cheapest items that Martha had were these porcelain cups from saranyc.com. They’re fired up in a Japanese kiln that dates back to 1804. $36 each. They also have matching bowls for $38. I know a few Organics (NFs) who might like these also. In fact, I’d put Organics next in line after Funs as to whom you can purchase artisanal gifts because these items almost always have a neat story behind it. More on this tomorrow.

Now onto Artisanal foods. Funs love experiences so what better gift than to give them the experience of deliciousness by giving them some artisanal food. This bacon looks like the only way it could possibly have been cut is with one of the above fancy handmade cleavers. Zingermans.com $99 has this at $99 for three months. I mean, who wouldn’t love the gift of bacon — besides a Fun vegan or Fun vegetarian that is. I guess with the latter you could do a micro-brew beer of the month club or something.

Fun Gift Ideas Part Deux

life should be easy

Grandma Mc's Sweet Breads

My family Christmas tradition is to nosh on sweet breads — banana nut bread & nut bread— with butter or cream cheese as we tear into Christmas gifts all morning long. And no, I do not mean the disgusting kind of sweetbreads — or rather what I deem disgusting because I am not a big animal gland fan. Whoever came up with the term sweetbreads to describe animal glands was a million dollar copywriter. What a misnomer! But yet I digress, these breads are the yummiest and will not only hold starvation at bay but become part of your family tradition as well.

Over the years, we've added Citarella smoked salmon with bagels, tomatoes, diced red onions, and capers to our Christmas morning mix. I mention smoked salmon because it's effortless to put this type of platter together the night before as Classics (SJs), Organic Structures (NFJs) and Smart Structures (NTJs)? might do — save perhaps cutting up the tomatoes. In addition, the salmon gives you just the right amount of protein to not have a massive sugar crash before eating Christmas dinner. And practical types like Classics and Organic Structures, don't think that just any smoked salmon will do. It's Christmas morning for heaven's sake! Go Citarella and get the silkiest smoked salmon you'll ever eat. And I'm not a paid spokeswoman but I should be!

Oh and truth be told, there is a third sweet bread that we eat on Christmas morning — Aunt Kathy's pumpkin bread. But, I'm saving that in my back pocket for next year's Christmas smorgasbord!

Ingredients:

2 eggs1 c brown sugar4 c flour1 tsp salt1 tsp soda1 Tbsp butter (melted)2 c buttermilk (or sour milk)1 c chopped walnuts

Beat eggs until thick. Stir in sugar. Alternate all of dry ingredients with buttermilk. Add melted butter and chopped nuts. Bake in 2 greased and floured loaf pans for 1 hour at 350 degrees or until done.

I also sometimes use smaller loaf pans and make them into gifts for all of the myriad folks in my life with whom I don't exchange actual Christmas gifts.

Ingredients:

1/4 c shortening3/4 c sugar1 egg2 mashed bananas3 Tbsp buttermilk or sour milk2 c flour1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/2 c chopped walnuts

First, mix together the shortening and the sugar and then add the egg. Next, stir in the mashed bananas and the buttermilk. Then in a different bowl, sift together the flour, baking powder, baking soda, and salt and add this dry mixture to the above wet mixture. Add the chopped nuts. Grease and flour a loaf pan and then pour in the batter. Bake at 350 degrees for an hour or until done.

I also sometimes use smaller loaf pans and make them into gifts for all of the myriad folks in my life with whom I don't exchange actual Christmas gifts.

Grandma Mc's Sweet Breads

life should be easy

Organic Gift Ideas Part Deux

Last week I warned you not to go too practical with Organics (NFs) or risk their secret hidden wrath — oh yes, beneath their sweet demeanor, they remember everything only it’s all hidden away to maintain harmony until BOOM they can’t take it anymore! But alas, I digress. This week, I’ll edit my previous statement and say that you should never get an Organic something obscenely practical they didn’t ask for UNLESS there is an amazing story behind it.

This Anthropologie refined timber tray, $98, doesn’t have an amazing story behind it. But Organics flock to this store like moths to a flame because everything in it looks as if it must have a story behind it. I always think half of the clothing looks like it must have been purchased on some trip to Eastern Europe in 1975 — warning be careful buying anything for a Classic (SJ) or a Smart (NT) in this store. You can find things for them but only the more traditional items. This tray is practical but it’s got that je ne sais quoi that’ll have people asking the Organic gift recipient, “Where did you get that gorgeous tray??” and they can either tell the truth or talk about their fictitious trip to Estonia.

Another place to go searching for something for Organics is Garnet Hill. They have apparel that like Anthropologie, all say “Organic!” to me. If you get in the realm of their fashion taste it’s usually hard to disappoint. But they also have home goods. I thought this prayer bowl for $14 was kind of a great example of our "story behind the present" notion because again like the tray, there is in fact no real story. The bowl is made by a candle company BUT they say if you put flower petals in it and light a candle next to it, it’s “reminiscent of a traditional Hindy puja flower-offering ceremony.” Love copywriters. As a Classic, all I want to do is drop wrapped hard candy into it — it’s basically a Hindy candy dish, right???? There are probably a few Organic Structures (SFJs) who feel the same way.

And just so you don't think that everything has to have a fake story, my last idea has a real story behind it. But while it is admittedly on the pricey side, at Organics will love knowing they're wearing something that's contributing to a good cause. Clothing from Lemlem:

Supermodel / actress and former World Health Organisation's Goodwill Ambassador for Maternal, Newborn and Child Health, Liya Kebede discovered that traditional weavers in her native country of Ethiopia were losing their jobs due to a decline in local demand for their goods and wanted to do something about it. Recognizing the beauty, quality and historic significance of their work, Liya started Lemlem in 2007 as a way to inspire economic independence in her native country and to preserve the art of weaving.

Today, Lemlem, which means to flourish or bloom in Amharic, is thriving. Thank you to those who support this handcrafted collection of women’s and children’s clothing, while helping preserve an ancient art form.

Our Organic intern Kristin asked a valid question, "Exactly how much of the profits do those Ethiopian ladies see??" and my Classic practical answer was, "They have a freaking job. I'm sure they're better off than when they had no demand for their product!"

Organic Gift Ideas Part Deux

life should be easy