Ok so i had to find something that has to do with the letter Q I guess i could of went with something obvious. So i went for a search of the Q's and to my surprise i found the Quadribent. Didn't know anything like it was out there. Amazing the things you find when your having to look.
What is a Quadribent?
The Quadribent is a recumbent vehicle consisting of parallel paired recumbent bicycles that are joined together side-by-side to form a recumbent quad bicycle that two people can ride together.
The Quadribent attaches two EZ-1 recumbent bikes to make a four wheel, side-by-side "Sociable Tandem" with independent gearing and pedaling. The recumbents can be detached for solo use.
And another holiday recipe, since fruitcake is a tradition that starts after the Thanksgiving holidays.
8 ounces red candied cherries, halved 8 ounces green candied cherries, halved 8 ounces seedless raisins or chopped dates 2 cups bourbon 1 1/2 cups (3 sticks) butter, room temperature 2 cups granulated sugar 1 cup firmly packed light brown sugar 6 large eggs, separated 5 cups all-purpose flour 2 cups chopped pecans 2 teaspoons ground nutmeg 1 teaspoon baking powder
In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.
Preheat the oven to 275°F.
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.
Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently.
Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days.
1 cup chopped candied pineapple
1/2 cup chopped citron
3/4 cup finely chopped or shredded almonds
1 1/2 cups coconut
2 1/4 cups cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 cup milk
6 egg whites
Prepare fruits and almonds. Measure the sifted flour and reserve a few tablespoons to dredge fruit. Sift remaining flour into a bowl with baking powder and salt. In mixing bowl cream butter with sugar until light and fluffy.
Stir in sifted dry ingredients, alternating with the milk. Beat well and add the dredged candied fruit, shredded or chopped almonds, and the coconut.
Beat egg whites until stiff peaks form. Fold into batter.
Line a greased loaf pan with waxed paper or parchment paper and grease the paper. Spoon batter into the prepared pan. Bake at 300° for about 90 minutes, or until a wooden pick or cake tester inserted around center of cake comes out clean.