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Garlicky Baked Fries

Garlicky Baked Fries 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. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
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A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs!

A Two Bite Breakfast: Bacon & Eggs in Toast Cups

Real Men Sow As much as taking on an allotment was great fun and incredibly rewarding, with hindsight I sometimes wish I’d had some focus when I first started out. I guess that arrives with experience, but at the beginning I never spent any time considering what I wanted from my plot. Back in 2007 (pictured, freshfaced outside my old shed), I jumped in two footed, having only really applied for a plot because someone lent me the first series of River Cottage and I thought it was the best thing I’d ever seen on tele. As time goes by, and I embark on a new growing adventure, I think it’s useful to sit back and ask myself why I’m growing veg. There are many reasons why people grow fruit and veg, and I feel that asking a few questions at the starts helps heaps in any quest for GYO success, especially when it comes to plan how we might go about things. I’d argue that every homegrown fruit and vegetable tastes better than the alternatives bought in the shops, but some take it to a whole new level. Real Men Sow
Cross Rib Roast - Pit Beef style 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). Cross Rib Roast - Pit Beef style
Bushcraft Knife Care | Tardigrade 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:- Bushcraft Knife Care | Tardigrade
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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. LaSaGnA TiMpAnO