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April 2nd, 2012 My hair stylist told me the other day that the mullet is coming back.
Method 1 Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
A few weeks ago we took a drive up to my favorite place on earth, the beautiful state of Vermont. We did all our usual things that we do up there…horseback riding, hiking, taking long luxurious naps with the windows open to let in the sounds of birds chirping and the occasional moo from the neighboring farm. And because it is Vermont where the seasons start to change early, we also got in a little apple picking.
On our summer road trip, we spent four nights in San Francisco. When planning the itinerary for the trip I made sure to allow plenty of time there.
Flavor Exposed | Kyle Books , 2012 I just love this dish. It reminds me of walking out into the garden back home and picking a fresh watermelon for lunch—the vibrant green- and yellow-striped skin, smooth and almost waxy on top with dirt still clinging to the paler underside.
During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. One of my favourite summer quick breads has to be the strawberry sour cream bread which I tend to make pretty much every year!
This recipe came from Marlboro Man’s grandmother. When she moved years ago from her home in town to a retirement apartment in the big city, Marlboro Man and I somehow, miraculously, wound up with one of her cookbooks, which was stuffed full of loose papers on which scads of recipes had been handwritten. This recipe actually didn’t have a title—just the ingredients and directions—so I was flying blind when I first made it a few years ago. It was only after I finished the recipe and took a good look at what was before me that I gave the little delights a proper Christian name: Creamy…Lemon…Crumb…Squares. Creamy Lemon Crumb Squares!
I’ve been having my own little festival of citrus around here, especially because I’ve become addicted to the produce aisle at my local natural food store. They always have an intriguing collection of citrus fruits, many of which just aren’t available anywhere else. I went in to buy bergamots (above, left) and ending up finding not one, but four knobbly citrons .
Like banana bread , zucchini bread is an easy quick bread to put together, without the need for any fancy appliances. Just mix the dry ingredients together in one bowl, the wet in another, combine the two, and pour the batter into a bread pan.
denedim çok çok başarısız oldu, çöpe gitti :( by Jul 30
This plum crumble pie has that "upmarket hippie" vibe due to the addition of whole wheat flour. But don't let the wholesome title and ingredient fool you.
This post written by the original Ebby . I love bananas.
I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty.
This is the very first recipe I developed for my cookbook .
If you’ve ever tried to recreate something you loved when you were growing up in your own kitchen, you know how difficult it can to match your taste memory to the reality of ingredients and step-by-step directions. Sometimes, even when you get the flavor right, it doesn’t feel right, but you hold out for those rare times that everything falls into place.
an absolute success, try it without hesitation :) by Jul 7