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Hello! Something you all probably don’t know about me is that long ago I was a vegetarian….FOR 3 YEARS! Crazy, right?!
Harira: Eating Morocco by Karen October 1, 2010 One of the things I love about doing this blog is discovering new dishes. And I’ll be honest, there are some dishes I know I’ll never make again. Ever. But, harira is definitely something I will add to my repertoire of repeat recipes.
Was previously on this mission to practice the perfect egg, and these tools above, they can be used several different ways. Overeasy, sunny side up, soft boiled, and poached. It does not really matter how you get to the final answer.
June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry.
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M y number one secret for eating dessert without dieting is eating a large salad in a jar every day for lunch . Here’s why I, a reformed salad-hater, now love salad:
My girls have been busy all week writing out Valentines for their classmates. Attaching the temporary tattoos and sealing them with red heart stickers is serious business. They’ve made careful decisions on which card is going to which teacher, who is to get pink, and who gets blue.
Oysters part 4- How to Make Oysters Rockefeller February 19, 2013 There is over a century of history surrounding the recipe for Oysters Rockefeller and as many recipes out there as there are varieties of oyster.
A few days ago my sister came to visit me and started to prepare her fantastic piadinas. Discover the rest of the story in this video... Shot using Canon 5d MkII + 50mm 1.4 lens Music: Baleen Morning - Balmorhea (2007) Enjoy your original piada.
Gojee - food - Coconut & Ginger Baked Wild Shrimp Parcels Coconut & Ginger Baked Wild Shrimp Parcels on Saffron Lane: (ingredients: Coconut milk, Rice; Serrano chilis, Fresh ginger, Garam masala; Garlic, Honey, Ground cumin, Black pepper, Ground coriander, Limes, Olive oil, Cilantro, Salt, Scallions). This cooking method, known by the French as “en papillote” (parchment paper that encloses food in an envelope) has been used for decades in many culinary preparations, You can’t deny the fact that there’s something so amusing in slowly unwrapping a steaming packet of lavishly-flavored food wrapped in parchment paper. <p style="text-align:right;color:#A8A8A8"></p>