As we continue our list of fantasy football"s top 101 PPR players of 2017 we have two players who were both top-11 wide receivers last season.There's no better feeling in fantasy than having a reliable player to plug into your lineup every week and not having to worry about Michael Thomas Jerseys his production. On today's list, we feature two wide receivers who both fit that description.In back-to-back seasons these players have both finished as a top-13 PPR wide receiver or better. Heading into 2017, I expect similar production from both of these pass-catchers. Over the last two seasons Brandin Cooks has averaged 123 targets, 81 receptions, 1,156 yards and 8.5 touchdowns. Although Cooks is a talented speedster his situation going into 2017 is a little different than the last couple years. During the offseason the Mark Ingram Jerseys Saints traded Cooks to the New England Patriots.Cooks will be the No. 1 wide receiver on the Patriots depth chart just like he was with the Saints. However, there are more capable pass-catchers in New England than there were in New Orleans. Since 2013, Julian Edelman has averaged 6.5 receptions per game and has 92+ receptions in three out of four seasons. Rob Gronkowski Brandin Cooks Jerseys has been a first-team All-Pro in four out of seven seasons and has double-digit touchdowns in five out of seven seasons. New England also have reliable hands coming out of the backfield with James White, Dion Lewis and Rex Burkhead.Will Cooks get his in New England? Absolutely. Unless he suffers an injury, I don't see anyway Willie Snead Jerseys he doesn't reach 100+ targets and 1,000 yards in his first year in Kenny Vaccaro Jerseys New England. Fans will see a highlight on ESPN of Cooks catching a 50+ yard touchdown from Tom Brady multiple times in 2017.



Jogurt PDF Print E-mail
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Tuesday, 13 April 2010 00:00

Máte malé deti a veľkú spotrebu jogurtov? Nás to donútilo porozmýšľať o nejakom jednoduchšom riešení, skúsili sme jogurt robiť doma. Tu je recept:

Mlieko zohriať na vyššiu teplotu, môže sa až po bod varu, potom ho nechať vychladnúť na teplotu, v ktorej udržíte prst. My používame mlieko priamo od kravy, nemáme vyskúšané mlieko upravované. Ak nemáte inú možnosť, treba použiť plnotučné a pridať k tomu ešte smotanu, toto mlieko netreba zohrievať na začiatku na takú vysokú teplotu, nie je dôvod, keďže v ňom už nič živé nie je.  Do vychladnutého mlieka vmiešame jeden smotanový jogurt, na 1l mlieka stačí jeden téglik, osvedčil sa nám Zvolenský. Necháme v termoske, alebo v nádobe na teplom mieste 10-12 hodín, záleží ako to všetko hustne. A hotovo. Môže sa to nafľaškovať a odložiť do chladničky, jogurt stále pracuje, takže ešte aj v chladničke to bude pomaly hustnúť.

Dobrú chuť.

Last Updated on Wednesday, 20 February 2013 19:07