copperpots.blogspot.com
Copperpots: October 2006
http://copperpots.blogspot.com/2006_10_01_archive.html
A Brit, a Yank and a Kitchen. Masoor Dal and Raita. Highland Cattle Beef: Sirloin. To Eat a Jack-O-Lantern. Monday, October 30. Now, as excited as I am, I've never done anything like this! I've only been to a handful of banquets, and therefor never paid huge amounts of attention to what was being served. so I need help! So lets call this Wedding Menu Draft 1! Field Greens Salad with Raspberries, Walnuts and Stilton. Pan-Seared Duck Breast with a Raspberry Coulis. Mochi Cake Ice Cream). As for the mochi c...
seabasebeta.blogspot.com
You'll thank me for this later: Day 330: Underachieving
http://seabasebeta.blogspot.com/2006/10/day-330-underachieving.html
You'll thank me for this later. Zane is soon to submit to testing in order to obtain his level 4 certificate in evil sidekickery. Success would allow Zane to progress from goon to flunky. Voltan feels Zane has not been making all he could of his life, and so has endeavored to prepare him for this assessment. For example, Voltan has put Zane through mock examinations. Question 4. You have captured your nemesis's child and its pet. What is the correct course of action? I know this one! I know this one!
lankandoc.blogspot.com
Lady Luck Speaks: May 2006
http://lankandoc.blogspot.com/2006_05_01_archive.html
Desi dating and desires from the doctor of delight. Saturday, May 27, 2006. Recent adventures on Facebook. Have revealed two uncomfortable truths. My lack of a cohesive friend 'group' inside college. I may never be lonely on a Friday night; but I'm not guaranteed I won't end up 'alone'. Lady Luck's lesson to those in the early years of medschool. Truth two - I used to be a GhostGirl. Y'know, one of those less conventionally attractive types with a really fit mate. My mate was the kind of girl who had...
weareneverfull.com
Grilled Lamb Sweetbreads with a Warm Dandelion Green Salad | We Are Never Full
http://www.weareneverfull.com/hyping-thymus-warm-grilled-lamb-sweetbread-salad
We Are Never Full. Musings on Starters, Mains, Desserts and Second-Helpings…. Hyping Thymus: Warm Grilled Lamb Sweetbread Salad. May 15th, 2014 by Jonny & Amy. Over the years, we’ve oft been at pains. To point out the merits of sweetbreads. A very good-looking dish featuring fried veal sweetbreads and young peas. We decided to riff off it using what we had to hand. Devotees of Jane Grigson, The Buttery have since upped the ante further with a sweetbread pie in cold water pastry, which we have bookmar...
zombiesnack.blogspot.com
Writing at the Kitchen Table: A Sweet Thanksgiving Pt.1
http://zombiesnack.blogspot.com/2007/11/sweet-thanksgiving-pt1.html
A Sweet Thanksgiving Pt.1. Just because Paul and I ‘eat sensibly’ during the week doesn. 8217;t mean that we don’t treat ourselves at the weekends. And this weekend was no exception. In fact, I probably went a little OTT. With the sweet treat, making not one, not two but three puds! So one of them had to be made for Paul’s pumpkin Thanksgiving treat. The other two, well, I just felt like making them. Here then, is the part one of our Sweet Thanksgiving Weekend one off series: Cafe Sperl's. 8217;t need to...
zombiesnack.blogspot.com
Writing at the Kitchen Table: Pot Stickers
http://zombiesnack.blogspot.com/2007/11/dim-sum-are-not-particularly-popular.html
Would say, leave ‘em be). Dim Sum is another matter altogether though. There is no searingly hot chilli. To contend with, no raw fish to dice with and the chopsticks are entirely optional. Add all these winning factors to the irrefutable. Fact that they taste mighty fine and you’re onto a winner. Or so you would think. Why so expensive though? Sure, Dim Sum are fiddly, they are delicate and dainty. But the ingredients are dirt cheap. Pork Mince? Made egg rolls, right? And, if you’re scared of wrapp...
zombiesnack.blogspot.com
Writing at the Kitchen Table: The Puddings Start Tomorrow!
http://zombiesnack.blogspot.com/2007/11/puddings-start-tomorrow.html
The Puddings Start Tomorrow! The joy of soup is in its relative simplicity, quickness and the instant gratification you get from the very first spoonful. But, when I tell my Mother that I’m cooking soup for tea, she’s quick to point out: “how on earth will Paul be full on that? What most people don’t know about Paul though, is that he was a vegetarian in his youth and in college survived on a diet of boiled rice and soy sauce. For which I thank him profusely. And that’s the thing about soup. Yo...8217;t ...
littlefoodie.blogspot.com
Little Foodies: Little Foodies America - Southern Fried Chicken & Cherry Pie
http://littlefoodie.blogspot.com/2007/07/little-foodies-america-southern-fried.html
Amateur Cooks - Adventurous Taste Buds! Monday, 2 July 2007. Little Foodies America - Southern Fried Chicken and Cherry Pie. 3 eggs, 60ml water, 1/3 bottle of Nando's peri-peri BBQ sauce, 2 cups self raising flour, a good few grinds of black pepper, 4 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic granules, 4 chicken drumsticks, 4 chicken thighs. First mix the garlic granules, black pepper and salt. In a separate bowl, beat the eggs and water and mix in the bbq sauce. Pre-heat oven to 180C.
poscribes.blogspot.com
BBQ Confessions: Stick your Ribs together!
http://poscribes.blogspot.com/2006/10/stick-your-ribs-together.html
One man, a grill and a desire to cook outside.". Monday, October 30, 2006. Stick your Ribs together! Okay, so those of you that have been following Lea's food blog over at http:/ copperpots.blogspot.com. Will have already seen my last batch of ribs and a desire to improve upon them the next time. Well this is the next time and they are GOOD! Read down to the bottom to see what I did differently! To re-iterate Lea's post, here's the guts of it all:. And some water for an hour. So this time using the same ...
frompagetoplate.blogspot.com
From Page to Plate: February 2007
http://frompagetoplate.blogspot.com/2007_02_01_archive.html
From Page to Plate. From Page to Plate is devoted to my two main passions - food and books - and to cookbooks, which manage to combine the two. I'm going to be reviewing novels and cook books, writing about my own culinary adventures, experiments and discoveries - from the page, to the plate. Tuesday, 27 February 2007. Duck, orange and honey stirfry with lots of greens. You'd probably guessed before seeing the photo that we were likely to be feeling hungry (! Labels: Jo Pratt - In the Mood for Food.
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