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@vrtherealtor: I left the house twice today 😩 #homebody #perimenopause

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Monday 19 October 2026 01:08:12 GMT
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Starting October 21, 2026, new planning rules in England will make it easier for drivers without driveways to charge their electric cars at home.🙂 The change allows qualifying installations to use approved cable channels built into the pavement, connecting a home charger to a car parked on the street. This could help thousands of households that cannot park directly beside their homes and currently rely on public charging stations. The biggest benefit? Drivers could charge their cars overnight at home instead of making extra trips to public chargers. It could also make EV ownership more practical for people living in terraced houses and densely populated neighborhoods.🚘⚡ #ElectricVehicles #EVCharging
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Pecan Praline Buttermilk Pound Cake - COOKING WITH BRIGHT EYES Ingredients - 1 1/2 cups butter, softened - 3 cups granulated sugar - 6 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 1 cup chopped pecans - 1 cup packed light brown sugar - 1/2 cup heavy cream Instructions 1- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan. 2- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. 3- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 4- In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. 5- Fold in the chopped pecans. Pour the batter into the prepared pan. 6- Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean. 7- While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat. 8- Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven. 9- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and enjoy! Enjoy!
Pecan Praline Buttermilk Pound Cake - COOKING WITH BRIGHT EYES Ingredients - 1 1/2 cups butter, softened - 3 cups granulated sugar - 6 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 1 cup chopped pecans - 1 cup packed light brown sugar - 1/2 cup heavy cream Instructions 1- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan. 2- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. 3- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 4- In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. 5- Fold in the chopped pecans. Pour the batter into the prepared pan. 6- Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean. 7- While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat. 8- Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven. 9- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and enjoy! Enjoy!

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