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I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.
Bacon & Eggs in Toast Cups Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning. I recently got this awesome book, William & Sonoma’s: Tools & Techniques. This is a great book to have on your shelf.
I happened upon a cross rib roast from Pacific Pastures, one of my preferred beef providers here in California. The beef is grazed and finished on organic pastures and is an excellent source of a full spectrum of nutrients and with cuts like cross rib, the amount of unhealthy fats are reduced. I decided it was a good plan to prepare this as a pit beef style roast (based upon recommendations from the BBQ Brethren's Smokejumper).
Your Tardigrade knife should come razor sharp straight out of the packaging – but it will not stay that way! This knife has had heavy professional use for many years teaching bushcraft and accompanying me on countless expeditions. Over time it has developed a certain patina, but it has been looked after properly and it still remains one of my most regularly used knives. Here are a few hints and tips on caring for your bushcraft or wilderness knife:-
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do , but other times it seems to come naturally . Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation.