četvrtak, 10.11.2011.


Cooking Classes Vancouver - Cooking Tofu For Beginners.

Cooking Classes Vancouver

cooking classes vancouver

The French Class w/ Dirty Apron Cooking School

The French Class w/ Dirty Apron Cooking School

On November 16th, 2007. We cooked a crispy Seared Duck Breast with Potato Blini and Morel Jus, Panko and Lime Crusted Tuna on a warm “Nicoise style” Salad, and Apple Cinnamon Tarte Tatin for dessert.

steamers for our dim sum class

steamers for our dim sum class

bamboo steamers ready to go for making siu mai dumplings, char sui bau and other goodies!

cooking classes vancouver

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10.11.2011. u 07:35 • 1 KomentaraPrint#



Cooking Class Toronto

cooking class toronto



Toronto Canada taken from about 30 miles away ...

cooking class toronto

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10.11.2011. u 07:28 • 0 KomentaraPrint#



Cooking Game Hens

cooking game hens

Tandoori Hen with Palak Paneer & Saffron Rice

Tandoori Hen with Palak Paneer & Saffron Rice

Broiled Cornish Hen coated with Tandoori Spiced Yogurt. Served with a sort of lack luster Palak Paneer impersonation involving piles and piles of Spinach, about eighty different spices, and a sad pile of Ricotta Cheese. Alongside this hot mess of a dinner sits my latest failed attempt at Indian style Basmati Rice. Indian cooking totally escapes me. Sadly, this was my most delicious attempt thus far.

Herbed Cornish Game Hens

Herbed Cornish Game Hens

Coat the game hens in an herb butter seasoned with salt and pepper. Stuff them with some of the herbs, peppers and onions (also from my friend's garden). Some herbs go in the bottom of the Dutch oven, and the rest on top of the birds. Let it sit in the fridge, covered, overnight. Slow cook, covered for 4 to 6 hours at 200 degrees.

cooking game hens

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10.11.2011. u 07:27 • 0 KomentaraPrint#



Dish Cooking School

dish cooking school

Vietnamese Cooking Course

Vietnamese Cooking Course

Red Bridge Cooking School in Hoi An. The chef is teaching us how to make fresh rice paper to make our next dish of Shrimp spring rolls with peanut and chilli sauce!

Thai Cooking School

Thai Cooking School

Pad Thai (left) and Tum Kha Gai (Right) which is a spicy chicken coconut soup. My first two dishes at cooking school in Chiang Mai.

dish cooking school

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10.11.2011. u 07:26 • 0 KomentaraPrint#


Cooking breakfast for a crowd - Cooking boar.

Cooking Breakfast For A Crowd

cooking breakfast for a crowd

Jiuzhaigou is Getting Modern, and Crowded

Jiuzhaigou is Getting Modern, and Crowded

I was in Jiuzhaigou four years ago, and some changes have occurred since then. There is internet access, now. I am in the Sheraton Jiuzhaigou Resort hotel writing this message. The access seems to be about the same speed as Sam's Guesthouse in Chengdu.

I am not staying at the Sheraton. It is too expensive. I am staying at the Jiutong Hotel, which is cheap. I am in a four-bed dorm room, and it costs Y50 ($7) per night. Shared toilet, and shared shower. The Jiutong is located right beside the bus station, too. It was only a ten metre walk from the bus to the hotel door. Now that's convenience! The walk to the park entrance takes about five minutes.

I have also established myself with a food stall. It is the closest food stall to the hotel. So far, two dinners and one breakfast have been very good. The hotel has a restaurant, but the basic rule of thumb in China is: Hotel restaurant/banquet hall = mediocre; Food stall/street vendor = tasty and cheap. Plus, with the food stall, you can see the ingredients, and watch the cooking.

I bring my Lonely Planet Mandarin Phrasebook (and my very rudimentary Mandarin from - "Ni huishou Yingwen ma?") and much fun is had by all! The proprietress is very friendly, and an excellent cook. There is a guy who works in the next stall over - selling tourist trinkets, packaged food, etc. - who hangs out. He loves to grab the book, and search for various phrases to try out.

Last evening, he found the phrase to ask if I wanted beer with my dinner. I showed him that I wanted "baijiu", which is the distilled Chinese white liquor. He went away and showed up a minute later with a little ceramic bottle containing about two shots of baijiu, which I bought for Y10 ($1.20). You actually have to break the ceramic bottle to access the contents.

For those unfamiliar with baijiu, it is an unusual and acquired taste. Many years ago, my friend Minzhi brought some to work, where we had been drinking sake (quality sake, not the cheap heated stuff) on Friday after work. We thought it was horrible! But, now that I've tried it a few times, I find that it can be quite good. In fact, on the plane from Hong Kong to Chengdu, I read in the paper that there is a baijiu equivalent to single-malt scotch or small-batch bourbon, and some people are trying to export it outside of China and build a market. The top-shelf baijiu can sell for $300-1000 per bottle!

Anyway, the photo is of me looking like a goofball on one of the Jiuzhaigou trails. I've been here for two days, after an 11-hour bus trip from Chengdu. The bus trip was a little nicer than four years ago. The bus was air-conditioned and had decent ventilation. I was seated near the front, and the only ones on the bus who seemed to be smoking were the driver and conductor. They even held it down to one per hour, until the last hour when the driver started chain smoking during the toe-curling descent from 3000m to 1800m.

The bus trip will probably get faster in the next couple of years. The windy mountain road is being twinned for the first third. The new road is much straighter, but, more importantly, if the road changes from two lanes to four, the busses will save lots of time because they won't get stuck behind slow-moving trucks and tractors. It could cut two hours from the trip.

Along the way, I saw a large billboard portraying skiing. I don't know if this means that a ski resort is under construction. If it is, then the residents of western Chengu suburbs may have skiing within a two or three hour drive.

Back to Jiuzhaigou. Another modern "improvement" is the addition of cellular phone towers throughout the park. There is phone service everywhere, but the towers are an ugly blight. Nothing has been done to camoflage them.

In two days I will make a detour to Huanglong. (There was no ticket available for tomorrow.)

I'll post this, and send some followup post with more photos.

If billy bragg owned a cafe.

If billy bragg owned a cafe.

I had a dream about Billy Bragg owning a cafe a couple of days ago, then this morning I woke up at 8am with 4 verses of a song in Billy Bragg's voice in my head, so I jumped out of bed and typed them up, then went back to sleep.

I filled the rest in today,
I'm not really making any points about Billy Bragg, here I'm only a little bit of a fan, but I think it turned out nice.

The lyrics if you can't read them are:

Old Maggie Thatcher she was a cunt
and Blair he was a liar
and still I often think of them,
when I light up my gas fire.

This machine may not kill fascists,
but it may cook them some soup,
and bacon and eggs and sausages,
and we'll all watch in the loop.

The crowds are gone for me now,
though I might whistle a tune
instead of a guitar and a microphone,
I have my wooden spoon,

They used to call me William Bragg
though a name it means not much
used to be known for my pop singing,
now I cook the beans and such,

Used to sing bout issues of the day
and tour from coast to coast
now I stay in this cafe
and cook up beans on toast

I love the smell of the chip butties
and of frying up the toms
I used to talk about social issues
those days for me are gone

when they bomb the yemen and pakistan
and Iran's a case of not if but when
and all the unions on the strike
it's as bad now as it ever was back then
with unemployment on the rise
and the tories rising too
with wars in irac and afganistan,
You may ask me why I'm through,

I'd fight the fight for socialism
through political social song
I'd like to talk about so-cial-ism.
but I wanted this all along.

I'm not out to change the world
I'm just cooking a full English
are you looking for a cup of tea?
are you looking for another tea?
Lets all ave a cupppa tea
that'll be seventy ppppppppppppp
are you looking for a cuppa tea?

cooking breakfast for a crowd

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10.11.2011. u 07:22 • 0 KomentaraPrint#


Cooking Games Food. Beef Joint Cooking Times. Cooking Weekends.

Cooking Games Food

cooking games food

brownie happy Sunday!!! (22/52)

brownie happy Sunday!!! (22/52)

Una historia cotidiana contada mediante un triptico fotografico es lo que hemos decidido utilizar como base para esta semana. Y de un domingo familiar ha salido esta foto.

Presiona "L" para verla mejor.

An everyday story told through a photographic triptych is that we decided to use as a basis for this week. And a family Sunday has left this photo.

Press "L" to see it better.



Cooked suckling pig, beef, hams, pies, breads, spices and salt were kept in the pantry. Raw foods such as game birds and rabbits were suspended from the ceiling. Fish was usually bought fresh when required and in reverse to today's was the 'unhealthy' white bread for the family, and the 'healthy' brown for the servants!!

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10.11.2011. u 07:20 • 1 KomentaraPrint#


Gourmet cooking for dummies : Cooking equipment list.

Gourmet Cooking For Dummies

gourmet cooking for dummies

Gourmet Ice Cream Logo

Gourmet Ice Cream Logo

Now experience the heavenly pleasures on earth with Vadilal's Gourmet. Made with the finest quality ingredients, Gourmet's rich and creamy texture is an excellent way to treat your taste buds



This monster it?s kinda classy, he doesn?t like just pick any victim and eat them. He?s a Gourmet.

gourmet cooking for dummies

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10.11.2011. u 07:19 • 0 KomentaraPrint#



Cooking Light Annual Recipes 2011

cooking light annual recipes 2011

Strobist - Cooking Light

Strobist - Cooking Light

Strobist - Lighting 102 Assignment - Cooking Light

I took this shot for the Strobist Lighting 102 "Cooking Light". If you're reading this you probably already know the idea - shoot something found in your kitchen and control the specular highlight coming off it.

The setup:

Shot @ 1/250 at f/9 to kill the ambient light. 580EXII Speedlite high and at camera right. Diffused with a home-made softbox and with a half-cut of CTO to warm up the scene a bit. My fiance's make-up mirror is just left of frame providing the tiniest bit of fill to the orange.

Cooking Light Setup 01

Cooking Light Setup 01

This is the close up setup shot for the Cooking Light Strobist Assignment. The knife is not the same since I change it on last minute but the lights are the same.

Lighting: One Nikon SB26 to camera left and pointing at a white wall (light will come from the back of the set) with a CTO orange gel to give it some tone.

Used a small cutting table under it with a stain from the coffee maker.

Camera: Tv 200, Av 9.0 ISO 100

Trigger: Gadget Infinity

cooking light annual recipes 2011

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10.11.2011. u 07:14 • 0 KomentaraPrint#


Cooking Games For Big Girls : Ham Cooking Temperature : Cooking Classes In Tokyo.

Cooking Games For Big Girls

cooking games for big girls

You thought I was an angel...

You thought I was an angel...

I like this... :x EXCEPT ITS BLURRY. And jagged.
And gimp was being a total bee-otch today.
Do you like my new simmie??
I do enjoy her hair. It gets in her food. :D
I made it up. :)
2 pics in the course of three days!!!
I'm listening to the Twilight Soundtrack.

I woke up this morning and I'm all
But. There wasn't so I read.
I went to church. I live to sing at church.
I talked to all my friends and Amanda and Kirst. I also stole Naomi's lil' sis.
I then went baby hunting. I talked to Kay who was preg and could not wait for da baby to come. She was speaking and all:
"I'm filling in for Gary, his wife had a baby girl on Thursday. ME NEXT!!!!!!!!!!!!!"
I got home and felt an urge to make a pic and play sims.
^.^ 'tis the outcome.
I want next weekend to come!!!
My b'day.Mum's promised to get me a Paramore Poster. A big one. YAY!
I watched Hairspray last night and LOL!!!
Lemme just say. John Travolta in a bodysuit playing a woman is too much.
:DD I nearly cracked a rib.
MY sim has a maxis skin tone... :x I FORGOT! But I like her like this.
Her name is Hayley Young.
She has a nice house...I made it. For some reason my game won't let me download houses. And I suck at building.
Her age: 23.
She isn't even one day old in SimmyWorld.
No job. I want her to find a husband.
Her favrioute coulor is Neon Purple.
:D -MINE T00-
She has brown or green eyes... I can't remeber.
Family aspiration.
No idea what her Naturaul ability is.
It's not Bird-Watching, Cooking or Gaming.
:D So yeah.
I HAVE TO GET BRACES!!!!!!!!!!!!!!!!!!!!!!!!!
I'm gonna check out the plan tomorrow...
I want purple ones.
I also want my hair to spike-out nicely. Not just on one side.
Make me laugh people!!
I have a gloomy future ahead.

[ 52 Weeks Of Music & Blythe 5 / 52 ] : big big girl (in a big big world)

[ 52 Weeks Of Music & Blythe 5 / 52 ] : big big girl (in a big big world)

Big Big Girl : Emilia

I'm a big big girl
In a big big world
It's not a big big thing if you leave me
But I do do feel that
I do do will miss you much
Miss you much...

I can see the first leaf falling
It's all yellow and nice
It's so very cold outside
Like the way I'm feeling inside.....


Wearing adorable purple Snow Queen dress from DoLLYSToRY. Perfect dress for snow day!
Thank you SO much, dear Aysel!!!! Hugs!!

cooking games for big girls

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10.11.2011. u 07:14 • 0 KomentaraPrint#



Cooking With Ease

cooking with ease

UNHCR News Story: In Sudan, planting trees eases environmental impact of hosting refugees

UNHCR News Story: In Sudan, planting trees eases environmental impact of hosting refugees

Central tree nursery with a production capacity of 1,000,000 tree seedings at El-Fau, the headquarters of Sudan's Forests National Corporation (FNC) / UNHCR / 2002.

KASSALA, Sudan, July 1 UNHCR) – Drive a few hours north-east of Khartoum towards Kassala, near the Sudanese border with Eritrea, and you will come across one of the UN refugee agency's most striking achievements in the region – acre after acre of trees, stretching into the distance.

UNHCR has planted more than 19 million of them in a programme, launched a quarter-of-a-century ago, to green the denuded landscape of eastern Sudan. Species of acacia, neem, eucalyptus and many others, now cover almost 28,400 hectares of once barren land.

The refugee agency has been conducting the reforestation programme as part of its mandate to protect and assist refugees in eastern Sudan, including some who have been there for more than 40 years.

In the 1980s, more than a million refugees lived in the area. Today, 66,000 refugees from Ethiopia and Eritrea live in 12 camps in four eastern and central states; while an estimated 40,000 others reside in local communities. About 2,000 new asylum-seekers arrive at the border every month.

The presence of so many people living in the area and needing wood for cooking and shelter has taken a heavy toll on the environment. UNHCR launched the planting programme in 1985 in a bid to redress the balance and to heal the land generously provided by the host nation.

The first reforestation programme in refugee-affected areas was implemented between 1985 and 1996 for UNHCR by Enso, a Finnish non-governmental organization specializing in forestry. Sudan's Forests National Corporation (FNC), with UNHCR's support, has continued these activities since 1997.

The FNC provides materials, seeds and tools, as well as training and technical advice on agro-forestry projects that benefit refugees as well as the local community. Women carry out most of the projects, which combine environmental and self-reliance activities with peace-building.

By preserving trees and bushes, rather than cutting them down for temporary gain, they provide a sustainable source of fruit, medicine, shade and fodder. They also prevent erosion, a major concern in an area where the sands of the Sahara encroach further every year.

UNHCR funds reforestation and agro-forestry projects in and around the camps where its staff operate. At one, the Kilo 26 Refugee Camp, new trees and irrigated farmland cover 37 hectares.

The crops, including okra, tomato, cucumber, water melon, beans, onion, sorghum, groundnuts and fodder for livestock, are planted between lines of trees, which create a microclimate that helps increase production and provide vegetables in the off-season.

Locals and refugees ensure the project's success. Their nurseries produce 7,000-8,000 seedlings a year for fields or home gardens. The programme benefits 6,000 locals and 9,000 refugees. "The project has assisted us, through agro-forestry, in the cultivation of vegetables for household consumption and for sale in local markets," said one refugee.

The FNC has a training centre for the refugees at the Shagarab camp, where it teaches environmental awareness, tree planting, seedling production and alternative energy use. In addition, locally made mud stoves have reduced fuel consumption by 40 per cent.

"Engaging the refugees through this project in natural resource management has increased the refugees' sense of ownership and responsibility, while benefiting the environment and host communities," said Dualeh Mohamed, a UNHCR staff member involved in the programme.

By Karen Ringuette in Kassala, Sudan

Eggnog Cake

Eggnog Cake

Great success! The only other time I tried to make a Bundt cake, half of it stuck inside the pan! Not this time! Hoo-ray! Here's one of two desserts we made for our big family Christmas Eve, 2006 celebration.

Eggnog Cake Recipe:


1. 1/2 cup of finely chopped pecans
2. 1 package of yellow cake mix
3. 1 cup of eggnog
4. 1/4 cup of vegetable oil
5. 3 eggs
6. 2 tablespoons of orange juice
7. 1/4 teaspoon of nutmeg
8. (for the frosting) 2 cups of powdered sugar
9. (also for the frosting) 6 tablespoons of orange juice


* Preheat your oven to 350 degrees.

* Sprinkle 2 tablespoons of the pecans into each of 9 generously greased and floured mini-Bundt pans (see below for a note). Set prepared pan aside.

* Combine the cake mix, eggnog, oil, eggs, nutmeg, and 2 tablespoons of orange juice in a large bowl, and beat at medium speed for about 2 minutes. Pour the batter evenly into the mini-Bundts.

* Bake for 25 minutes or until a toothpick comes out clean. Cool the cakes in the pan on a wire rack for 10-15 minutes. Remove the cakes from the mini-Bundts and cool completely on the wire rack.

* Combine the two frosting ingredients together in a bowl. Stir well, and then drizzle evenly over the cake.

JEN NOTE: This recipe can also be made in one large Bundt pan (as is evidenced by the photo!) Use a 12-cup regular Bundt pan and proceed as above, except bake the cake for 35 minutes or until a toothpick comes out clean.

ANOTHER JEN NOTE: Maybe this is just me being a little overly cautious (given my first and only other prior Bundt experience being as disastrous as it was!), but I let this cake cook for a long time. A l-o-o-o-o-o-o-o-o-n-g time. Like, overnight. And it slid riiiight out of the pan with ease! (CORRECTION ADDED ON 12/27/2006...this should read that I let the cake "COOL" for a long time. Sorry about that!)

cooking with ease

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10.11.2011. u 07:13 • 0 KomentaraPrint#



Cooking Mama 2 World Kitchen

cooking mama 2 world kitchen

Grande Villas at World Golf Village | Dining Room | Bluegreen

Grande Villas at World Golf Village | Dining Room | Bluegreen

Grande Villas at World Golf Village offer guests fully-equipped kitchens and well-set dining rooms for friends and family to enjoy.



The view from the Chef's Table - A little dark, but we didn't think it would be nice to use flash on the chefs all the time.

cooking mama 2 world kitchen

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10.11.2011. u 07:13 • 0 KomentaraPrint#



Cooking Skill Guide

cooking skill guide

From CF Combat Camera

From CF Combat Camera

28 November 2007
Norfolk, Virginia, USA

Leading Seaman Denis Joyal, a cook on Her Majesty's Canadian Ship (HMCS) Iroquois, prepares dessert for the crew during Task Group Exercise (TGEX) 6-07.

Five ships from the East Coast fleet, HMC Ships Iroquois, St. John?s, Halifax, Ville de Quebec (seen in background) and Preserver, along with the guided missile destroyer USS Barry, conducted a task group exercise off the eastern seaboard in late November and early December. The first half of the exercise was used to develop skills and practice the ships? ability to conduct operations in a task group. Some of the exercises included maritime interdiction operations, boardings, hailings, anti-air defence, surface gunnery, and anti-submarine training. The second half of the exercise included electronic warfare operational tests, as well as testing tactics for the enhanced Sea Sparrow missile (ESSM).

HMCS IROQUOIS, commissioned in 1972, is fitted with state-of-the-art weapons, sensors, command-and-control systems, and propulsion equipment. Together, these systems make her capable of carrying out a variety of tasks, aimed at protecting Canadian interests in the oceans adjacent to the coastline, and beyond. However, combat capability depends on more than modern equipment. It requires dedicated people whose skills depend on constant practice and development. Some 282 men and women of various trades make up IROQUOIS's crew. To these sailors, IROQUOIS is not merely a warship, but a home, an office and a school.

Photo: Cpl Jeff Neron, Canadian Forces Combat Camera

Le 28 novembre 2007
Norfolk (Virginie), Etats-Unis

Le Matelot de 1re classe Denis Joyal, cuisinier a bord du Navire canadien de Sa Majeste (NCSM) Iroquois, prepare un dessert pour l?equipage au cours de l?exercice de groupe operationnel TGEX 6-07.

Cinq navires de la flotte de la cote Est, les NCSM Iroquois, St. John?s, Halifax, Ville de Quebec (a l?arriere plan) et Preserver, accompagnes du destroyer lance-missiles USS Barry, ont participe a un exercice de groupe operationnel pres du littoral est a la fin novembre et au debut decembre. La premiere partie de l'exercice visait a perfectionner les competences et permettre aux navires d'exercer leur capacite a mener des operations a l'interieur d'un groupe operationnel. Les navires ont procede a des exercices de formation dans les domaines de l'interdiction maritime, de l?arraisonnement, de l?appel de navire, de la defense antiaerienne, du tir de surface et de la lutte anti-sous-marine. La deuxieme partie de l'exercice comprenait des essais operationnels dans le domaine de la guerre electronique ainsi que des mises a l'essai de tactiques liees a la nouvelle generation de missiles Sea Sparrow (ESSM).

Mis en service en 1972, le NCSM Iroquois est muni d?armes, de capteurs, de systemes de commandement et de controle et d?un equipement de propulsion a la fine pointe de la technologie. Mis ensemble, ces systemes permettent a ce navire d?executer toute une gamme de taches visant a proteger les interets du Canada sur les oceans contigus a nos cotes, et au dela. Par ailleurs, la capacite de combat ne repose pas uniquement sur l?equipement, si moderne soit il. Elle requiert des gens determines, dont les competences dependant d?un entrainement regulier et du perfectionnement. Quelque 282 hommes et femmes de metiers divers constituent l?equipage de l?Iroquois. Pour ces marins, l?Iroquois n?est pas simplement un navire de guerre, mais aussi un foyer, un bureau et une ecole.

Photo : Cpl Jeff Neron, Camera de combat des Forces canadiennes

Adirondack Winter Camping,Hiking and Snow Shoeing

Adirondack Winter Camping,Hiking and Snow Shoeing


Sat. & Sun., January 24 & 25, 2008
Sat. & Sun., February 21 & 22, 2008
Sat. & Sun., March 2 1 & 2 2, 2008 - Cold weather is unavoidable in the Adirondacks. With or without snow, it gets darn cold at times! That's no reason to turn into a "couch potato." The winter season offers new activities and challenges for the outdoor enthusiast to enjoy. Leafless trees afford better views. Frozen ground cover allows exploration of areas not easily accessible at other times of the year. Trails are generally smoother for travel once the snow arrives. There is a solitude in the winter woods that is seldom experienced during the warmer weather months. Snowy landscapes... fewer folks around... no pesky bugs...

We offer cold weather hike, snowshoe & winter camping experiences appropriate for beginners and novices alike. We will teach you how to plan a winter or cold weather hiking, snowshoe or camping trip, what equipment you should take with you, tricks and tips for staying warm, traveling on snow & ice, setting up camp, food & nutrition for cold weather, cooking skills and breaking camp.

We also plan 2-3 day wilderness winter trips for those who enjoy cold weather hiking, snowshoeing or camping but prefer not to go out alone. Contact us with your thoughts of what you would like to experience and we'll help you with an outing that's right for you. Experienced guides, appropriate instruction to prepare you for your experience, snowshoes when necessary, camping equipment & meals are provided for our weekend experiences & wilderness camping packages.
Our cold weather hike, snowshoe and camping experience is a weekend event designed for people who would like to learn more about cold weather hiking, snowshoeing & camping in a "controlled" setting. We begin indoors with discussion, demonstration & instruction covering tents, shelters, sleeping gear, clothing, cooking equipment, food & water considerations, winter travel, tips for staying warm & cold weather concerns (hypothermia & frostbite prevention), etc. Then we head outdoors for an opportunity to experience some of what we covered inside - winter travel (hike or snowshoe), set up a camp site, outdoor cooking, etc. Snowshoes, packs, camping gear & meals are provided for the weekend.

Instruction begins at 8:00 AM on the morning of Day 1. Expect to depart by 3:00 PM on day 2. Information for the weekend, driving directions, a clothing & gear list to help you come prepared for the weekend will be provided once your registration is processed. Besides instruction and leadership, meals Day 1 lunch through Day 2 lunch, snowshoes (as necessary) & camping equipment are provided for this experience. You must provide your own sleeping bag with a minimum 0 F comfort rating for a night in the "cold." Let us know if you need help locating such. A minimum of 2 participants is required to confirm an experience. Groups are limited to 6 people per session.

cooking skill guide

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10.11.2011. u 07:13 • 0 KomentaraPrint#


Daily Cooking Games : Moroccan Cooking Dish : All Kinds Of Cooking Games.

Daily Cooking Games

daily cooking games

The Daily Game 01

The Daily Game 01

The Daily Game-The clock ticks but nothing has changed at Bond?s Pool Hall in Pleasurville Ky., since it opened in the 1930?s. The regular patrons are mostly retired and come every day for a morning game at nine and again in the afternoon until close at five. Some have been playing at the pool hall since they were kids. Judy ?Pappy? Willhoite, 78, said, ?I have been playing here since I was as tall as the pool table.?
In between playing pool patrons take time to tell stories and catch up on town gossip, while the smell of cigarettes and fresh cooked hamburgers hovers in the air.
Owen Bond the current owner purchased the pool hall from his uncle after retiring. ?It gives me something to do,? Owen said. A game of pool cost a quarter and small bets are usually placed ?You can play all day and only loose five dollars,? said Guy Winters. When the clock hits five the regulars hang up there pool sticks and Owen racks the balls leaving them ready for the morning time game, ?another day, another quarter? Owen said.

Bond?s Pool Hall is one of three businesses still open in the town of Pleasurville. Guy ?Wilbur? Winters walks up the sidewalk to play in the daily game. Owen Bond said ?It use to be a busy little town but there is not much left.?

Jock cooking

Jock cooking

Taste centerpiece about "man cooking" for the superbowl game. For this Wednesday's food section, I had to make the salsa verde recipe and model for the illustration. Last time I'll ever complain about the story selection!

EDIT: This is a studio shot by Joe Fudge/Daily Press (C) All rights reserved Daily Press Inc. 2007

daily cooking games

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10.11.2011. u 07:12 • 0 KomentaraPrint#


Daily cooking quests - Weekend cooking classes london

Daily Cooking Quests

daily cooking quests

Emona: Myth and Reality, Ljubljana City Museum

Emona: Myth and Reality, Ljubljana City Museum

Napoleon once said that history was the version of past events that people have decided to agree upon. Perhaps that is why Slovenia’s capital is still marked by its mythical foundation. Ljubljana’s history is a mix of conventional truth and the myth that lies behind it; the actual reality might perhaps be somewhere in between.

The foundation of the actual city of Ljubljana is believed to be around 50 BC when the Roman military penetrated the Balkan area. A military camp was formed on the grounds of the former Illyrian and Celtic settlement and inhabited by retired Roman military veterans, merchants and officials. This was later followed by the establishment of a permanent settlement called Iulia Aemona (Emona). Its strategic geographic position had an important role in numerous wars and, as the crossroad of much trade, it flourished and enabled the spread of Christianity. Emona had a population of about 5,000 people living in brick houses, which were centrally heated and connected to a public sewage system. The streets were paved and organized into perpendicular islands; all of them surrounded by city walls.

The decline of Emona began with Marcus Aurelius’ invasion of the territory. The town never completely regained its strength and suffered its final downfall by Huns and Attila in 452 AD.

The Mythical Background

A more romantic version of Emona’s birth is presented through the story of Jason and the Argonauts. Jason was an ancient Greek mythological hero, the leader of the Argonauts, who accompanied Jason on the quest for the Golden Fleece in the years prior to the Trojan War. Their quest took their ship, named Argo, to Colchis (the coast of Georgia). After attaining the fleece and also a wife, Medea, Jason and his crew were returning from Colchis and (via the Black Sea, the Danube River, the Sava River and the Ljubljanica River) they arrived to what is now Ljubljana.

Jason allegedly named the town Emona after his homeland Thessaly (at the time called Emonia). Ljubljana’s Dragon is also said to be a monster in a lake between Ljubljana and Vrhnika that Jason slew.

The myth has had many supporters through the years, but today it seems that history has finally won. Nevertheless, the Argonauts are present in many Slovenian works, from paintings and literary works to historical texts. Furthermore, the dragon today is still seen on the city’s coat of arms and even adorns license plates of the Ljubljana district.

An Exhibition of Ljubljana’s Precursor

The City Museum of Ljubljana is starting an exhibition on the theme on 18th May, which will be open until the end of the year. They will be offering an interesting insight into the life of Emona’s inhabitants, their habits, traditions and strles; from the birth to the downfall of the town.

According to Bernarda Zupanek, the creator of the exhibition, the display will be divided into two parts and highly interactive. At the beginning, the visitors will decide what they are interested in: the mythical tradition or the historic facts of Emona and its society. The curators promise to evoke all of the visitors’ senses, to challenge them with tasting, touching, and listening. They will be given a chance to try on togas, to listen to the story of Caesar Theodosius, compete in an old Roman chip game and even learn how to cook a Roman dish.

Another point of interest will be certain items that will be publicly shown for the first time since their excavation, including a metal military belt with the inscription ‘utere felix’ (use with luck).

Traces of Emona on Every Step

Of course, the exhibition is not the only way to see the remains of Roman Emona. Many sights can be found on a simple walk through the capital, such as the statue of Emonec, situated in Park Zvezda (currently under construction), and the remains of the Roman Wall around the centre.

Daily, more and more archaeological discoveries are uncovered and bring new fascinating finds that answer more and more questions about our ancestors. With almost every new building site in or around the centre, a new excavating area opens up.

To conclude with an amusing titbit shared by Bernarda Zupanek: one of most exceptional finds happened in the 1980s, when archaeologists discovered Roman public toilets. In old Roman times the use of such toilets was common; many people sat there together at the same time so the use of such a lavatory was actually a social event, a chance to meet, chat and exchange news.

35/365 The Happiness Project

35/365 The Happiness Project

Today is September 22, 2009.

We are in the midst of a wee Indian Summer here in Guelph. Today it hit 27c, and tomorrow I have a catering gig, so I've spent the entire day in the kitchen. This afternoon I headed downtown to pick up some last minute stuff for the job, and one of my stops was a little shop on MacDonnell that has an amazing selection of Asian groceries. I put my purchases on the counter (Benreiner, wasabi peas, and red rice). The purveyor of the store, while fanning herself in the heat, asked me what I was up to, if it was my day off, and what I thought of the hot weather.

I explained I was a chef and had spent the better part of the day in the kitchen cooking, and was on my way back to it. The can I am drinking from is ice cold coconut water, and the reason I am drinking it is because she went over to the cooler, took it out, and slipped it into my hand on my way out of the store. "For you" she said, "on the house".

I was so taken aback at her gesture. I wonder, have people forgotten what something small can do, the power we have? In our day to day quest to get it all done, to get to work on time, to acquire our stuff and beat the construction and finish what we need to finish, do we ever stop and think about the person behind the counter at the store? We have no idea what anyone else is up against on a daily basis. Our words and actions can make, or break, someones day.

Happiness today is a random act of kindness afforded to me by someone I had never met. So rare, it seems, but just as refreshing as a coconut water on a hot day.

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10.11.2011. u 07:12 • 0 KomentaraPrint#


Indian cooking style. Cooking rings. Cooking course ireland.

Indian Cooking Style

indian cooking style

Easy Indian Style Okra

Easy Indian Style Okra


3 tablespoons butter
1 medium onion, chopped
1 pound sliced fresh okra
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper


Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

salt to taste

Cooking Indian style

Cooking Indian style

The cooks uses different kind of tools to slice vegetables. One that is convenient for slicing when sitting down on the floor.

indian cooking style

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10.11.2011. u 07:10 • 0 KomentaraPrint#


Easy Bake Cooking Games - Cooking Measuring Chart.

Easy Bake Cooking Games

easy bake cooking games

Jan. 1st 1/366 on my canvas page...

Jan. 1st 1/366 on my canvas page...

“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day.”

Resolutions. To me they are a bit silly. Clearly, if I wanted to set a goal and do something I don't need it to be the first of the year nor do I need 365 days to accomplish the goal....
My Resolutions are always simple. I like things simple. It's how I live life..or try. The New Year is just in my mind to get priorities back in figure out who I have become and to reflect on where I am going. Nothing more. Nothing less.

This year I want to-
-live a life of nothing short of being positive. I don't have time for negative and I want to be able to be so good at being positive that negative just never is allowed to harbor in my life.

-be kinder. each and every single day.
something. anything. somehow. practice kindness. I want to learn to be soooo good at doing kind things I never have to think that what I did was out of kindness. I want my kindness to not always be the visible kind.

-expect nothing from anyone. I've learned a lot about this in my life. I want to learn to expect nothing from anyone. When I say this I mean more personal things...things like expect nobody to be there or things like time...I've just found that when I expect nothing...when those people give things like an afternoon of their day to me, It's amazing...because I never expected anything at all. I've found when I never expected anything, I'm truly never "let down" in life either.

-accept a compliment.
this is hard. If somebody tells me I'm pretty or a great mother or something like that... I instantly find the need to want to turn it around or find something wrong in that never ends. I want to be able to honestly say "Thank you." and take it for the kind gesture it was. This may take all year.

-peace. easy peace.
I'm not exactly a calm person. Uh, by any means. I have a mind that never shuts off. I like to be on the move. I like to be full of ideas. I like to be busy. I've learned though that sometimes this is hard to handle. Infact, people who have this personality stress me to no end..ha, I think that's maybe the funny part about it. Most of my favorite people are the most laid back, quiet, easy going, peaceful people. It's strange. I seek them for those qualities I suppose without even really aware. I want to be one of those people who others find "peace" in.
I want to find that balance to be the girl I am...I like me...ha...I don't exactly want to change that person, I just want to bring the gift of peace to others...somehow.

things I enjoy that I want to find time for...things like..painting, board games, fishing, window shopping, baking, hgtv watching, walking with friends, reading with my sons,sleeping in, watching the sunset, blowing bubbles, talking with my dad about nothing, phone calls to my grandmother, capturing life with my camera, writing, star gazing, fires in the backyard, being crafty, girl talk, catching fireflies, a good bottle of wine, laying on the couch watching Sunday football, baseball games, live music, cheap shopping, helping the poor, giving my time, making things, cooking Sunday dinners with my family, traveling, I could go on and on...
This year...
I want to just simply do more of what I want and less of what I don't.
Simple and as easy as that...

I'm going to work on a personal project.
Each day we get a chance to write a page in a chapter of our book of life.
For every day this year, I want to do just that. BE it in images, or be it in text...
My goal is to write a book.
Some pages with no text...
and only images
and some days....only thoughts.
This is my goal.
My hope is one day when I look back this chapter will be one I want to pick up and read..



These were a special treat for my son, he scored a goal in a very tough soccer game... so I made him some brownies!
It's such a great recipe from the "Barefoot Contessa", I've just adapted it and made some changes to fit my needs!
here's the recipe!!
In a large sauce pan melt together :
1 pound semi sweet chocolate
6 ounces unsweet chocolate
1 pound butter
I cook this very slowly so that I don't scorch the mixture.

in a bowl combine
2 1/4 cups sugar
2 T good vanilla
6 large eggs
1/4 cup leftover coffee
mix together till the eggs and sugar are mixed but not fluffy.

in a separate bowl, combine
1 cup all purpose flour
1 T baking powder
1 tsp salt

when the chocolate mixture has cooled slighty, add the egg mixture to the chocolate, and mix until blended, then add the flour mixture, mix till blended but don't over mix.
If you want to add extra chocolate chips or nuts use 1/4 cup flour and 6 ounces ( or more ) of chocolate chips ( my family loves lots of chocolate chips in the brownies) add walnuts or pecan or any other kind of nuts you like.. Toss the chocolate chips and nuts into the flour until they are coated with flour, this keeps them from sinking to the bottom of the pan when they bake.
This makes a large batch of brownies, I like to use a 12 x 12 x 2 cake pan so the brownies are a bit thicker, bake for 25 minutes, remove pan from oven and tap it on the counter top to remove the air, then bake again for another 25 minutes!
Let brownies cool for about an hour before you cut them, and they will cut much easier.

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10.11.2011. u 07:08 • 0 KomentaraPrint#


How to freeze cooking apples. Dress up games cooking games girls. Cooking games salad day.

How To Freeze Cooking Apples

how to freeze cooking apples

I actually study Fungus….I’m a mycologist…..As many of you know I’m many things…….A teacher…The Morel fungus fruiting body…….Is madness at its best……Honestly…..I will help you learn……

I actually study Fungus….I’m a mycologist…..As many of you know I’m many things…….A teacher…The Morel fungus fruiting body…….Is madness at its best……Honestly…..I will help you learn……

Morchella is derived from "morchel," an old German word for mushroom. There are about a dozen different kinds of morels but they seem to cross, making exact identification very difficult without a microscope. It is important to try small amounts of any edible mushroom, and only eat ones that are clean and free of decay.

Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.

These ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt. Morels have been called by many local names, some of the more colorful include dryland fish, due to the fact that when sliced lengthwise then breaded and fried,their outline resembles the shape of a fish, or hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. Other common names for morels include sponge mushroom.

The fruit bodies of the Morchella are highly polymorphic in appearance, exhibiting variations in shape, color and size; this has contributed to uncertainties regarding taxonomy.

Morels grow abundantly in the two and sometimes three years immediately following a forest fire. However, where fire suppression is practiced, they may grow regularly in small amounts in the same spot year after year. Commercial pickers and buyers in North America will follow forest fires to gather morels.

The Finnish name, huhtasieni, refers to huhta, area cleared for agriculture by slash and burn method. These spots may be jealously guarded by mushroom pickers, as the mushrooms are a delicacy and sometimes a cash crop.

Although no symbiotic relationships have been proven between morels and certain tree species, experienced morel hunters swear by these relationships. Trees commonly associated with morels include ash, sycamore, tulip tree, dead and dying elms, cottonwoods and old apple trees (remnants of orchards). Yellow morels (Morchella esculenta) are more commonly found under deciduous trees rather than conifers, but black morels (Morchella elata) can be found in decidous forests, oak and poplar.

Morels have not yet been successfully farmed on a large scale, and the commercial morel industry is largely based on harvest of wild mushrooms

Morels are a feature of many cuisines, including Provencal. Though morels are typically sold dried or canned, they can be purchased fresh. When preparing fresh morels for consumption, soaking them may ruin their delicate flavor. Due to their natural porousness, morels may contain trace amounts of soil which cannot be washed out.

One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt

Others soak the mushrooms in an egg batter and lightly bread them with saltine crackers or flour.

Many people dry out the morels for long term storage. When they are ready to eat them, they simply soak the morels until they reabsorb moisture. Eggs from moths or insects can hatch during storage. Other people freeze or can their mushrooms.

The best known morels are the Yellow Morel or Common Morel (Morchella esculenta); the White Morel (M. deliciosa); and the Black Morel (M. elata). Other species of true morels include M. semilibera and M. vulgaris.

Discriminating between the various species is complicated by uncertainty regarding which species are truly biologically distinct. Mushroom hunters refer to them by their color (e.g., gray, yellow, black) as the species are very similar in appearance and vary considerably within species and age of individual.

When gathering morels, care must be taken to distinguish them from the poisonous false morel (Gyromitra esculenta and others).

Morels contain small amounts of toxins that are usually removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild poisoning symptoms when consumed with alcohol.

Verpa Bohemica are also called wrinkled thimble cap, or early morel, and Ptychoverpa Bohemica. Although the early false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset and loss of muscular coordination (including cardiac muscle) if eaten in large quantities or over several days in a row. They should be parboiled and dried before use in cooking to break down a gyromitrin-like toxin (an organic, carcinogenic poison) that is produced by the mushroom.

The early false morels can be told apart from the true morels by careful study of how the cap is attached to the stalk. The edge of true morels' (morchella) caps are intergrown with the stalk, but early morels' (verpas)

The Ugly Duckling

The Ugly Duckling

Once upon a time down on an old farm, lived a duck family, and Mother Duck had been sitting on a clutch of new eggs. One nice morning, the eggs hatched and out popped six chirpy ducklings. But one egg was bigger than the rest, and it didn't hatch. Mother Duck couldn't recall laying that seventh egg. How did it get there? TOCK! TOCK! The little prisoner was pecking inside his shell.

"Did I count the eggs wrongly?" Mother Duck wondered. But before she had time to think about it, the last egg finally hatched. A strange looking duckling with gray feathers that should have been yellow gazed at a worried mother. The ducklings grew quickly, but Mother Duck had a secret worry.

"I can't understand how this ugly duckling can be one of mine!" she said to herself, shaking her head as she looked at her last born. Well, the gray duckling certainly wasn't pretty, and since he ate far more than his brothers, he was outgrowing them. As the days went by, the poor ugly duckling became more and more unhappy. His brothers didn't want to play with him, he was so
clumsy, and all the farmyard folks simply laughed at him. He felt sad and lonely, while Mother Duck did her best to console him.

"Poor little ugly duckling!" she would say. "Why are you so different from the others?" And the ugly duckling felt worse than ever. He secretly wept at night. He felt nobody wanted him.

"Nobody loves me, they all tease me! Why am I different from my brothers?"

Then one day, at sunrise, he ran away from the farmyard. He stopped at a pond and began to question all the other birds. "Do you know of any ducklings with gray feathers like mine?" But everyone shook their heads in scorn.

"We don't know anyone as ugly as you." The ugly duckling did not lose heart, however, and kept on making inquiries. He went to another pond, where a pair of large geese gave him the same answer to his question. What's more, they warned him: "Don't stay here! Go away! It's dangerous. There are men with guns around here!" The duckling was sorry he had ever left the farmyard.

Then one day, his travels took him near an old countrywoman's cottage. Thinking he was a stray goose, she caught him.

"I'll put this in a hutch. I hope it's a female and lays plenty of eggs!" said the old woman, whose eyesight was poor. But the ugly duckling laid not a single egg. The hen kept frightening him.

"Just wait! If you don't lay eggs, the old woman will wring your neck and pop you into the pot!" And the cat chipped in: "Hee! Hee! I hope the woman cooks you, then I can gnaw at your bones!" The poor ugly duckling was so scared that he lost his appetite, though the old woman kept stuffing him with food and grumbling: "If you won't lay eggs, at least hurry up and get plump!"

"Oh, dear me!" moaned the now terrified duckling. "I'll die of fright first! And I did so hope someone would love me!"

Then one night, finding the hutch door ajar, he escaped. Once again he was all alone. He fled as far away as he could, and at dawn, he found himself in a thick bed of reeds. "If nobody wants me, I'll hid here forever." There was plenty a food, and the duckling began to feel a little happier, though he was lonely. One day at sunrise, he saw a flight of beautiful birds wing overhead. White, with long slender necks, yellow beaks and large wings, they were migrating south.

"If only I could look like them, just for a day!" said the duckling, admiringly. Winter came and the water in the reed bed froze. The poor duckling left home to seek food in the snow. He dropped exhausted to the ground, but a farmer found him and put him in his big jacket pocket.

"I'll take him home to my children. They'll look after him. Poor thing, he's frozen!" The duckling was showered with kindly care at the farmer's house. In this way, the ugly duckling was able to survive the bitterly cold winter.

However, by springtime, he had grown so big that the farmer decided: "I'll set him free by the pond!" That was when the duckling saw himself mirrored in the water.

"Goodness! How I've changed! I hardly recognize myself!" The flight of swans winged north again and glided on to the pond. When the duckling saw them, he realized he was one of their kind, and soon made friends.

"We're swans like you!" they said, warmly. "Where have you been hiding?"

"It's a long story," replied the young swan, still astounded. Now, he swam majestically with his fellow swans. One day, he heard children on the river bank e: "Look at that young swan! He's the finest of them all!"

And he almost burst with happiness.

how to freeze cooking apples

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10.11.2011. u 07:07 • 0 KomentaraPrint#


New Orleans Cooking Recipes. Recipes Cooking For Two. Horde Cooking Guide.

New Orleans Cooking Recipes

new orleans cooking recipes

1-2 lbs chicken breast, cut into strips.
1-2 bell peppers
1/2 bunch of green onions
1 bunch of cilantro
olive oil

marinate the chicken in Italian dressing, chopped garlic, olive oil and a dash of lemon juice. chop the green onion, saute in olive oil until it starts to sag, add in the chicken, cook through, add bell peppers and cilantro (I used some fresh oregano from the garden in this batch) and cook another few minutes, until the peppers just begin to lose the crunchiness. Roll it up in a burrito with some grated cheese, a little salsa if you like... mmm.



Sweet, rich and creamy, the praline is easily the most famous of any confection made in New Orleans. Auntie Eva was born and raised on the Glendale Plantation of Colonie, Louisiana. Here is a fresh batch of pecan pralines made using the recipe that was passed down to her from her grandmother.

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10.11.2011. u 07:06 • 0 KomentaraPrint#



Rice Cooking Methods

rice cooking methods

Best bowl of rice in a looong time.

Best bowl of rice in a looong time.

spring onion sliced
1cm of ginger in little cubes
red bell pepper and a couple of slices of eggplant in little cubes
carrot, zuccini and portobello in little sticks
brown rice cooked
mirin, rice vinegar, light soy sauce (not low sodium) and brown sugar to taste.
Method: Brown the onion and ginger together, then add the eggplant and red bell pepper, until cooked, add a pinch of sugar, then add the rest of vegetables. Add the rice and the liquids to taste until everything has flavor (couple of minutes), put into bowls. Cook the egg in sesame oil in the same wok and put over the rice.
Easy and yummy!

Spicy Chicken n Rice..

Spicy Chicken n Rice..

These days am cooking my lunches nearly every day coz am tryin to be more healthy by controlling the portion and the cooking methods.
This spicy chicken was delicious, crispy, and very spicy. Had to have some yogurt with it of course.
I wish i can remember what i spiced the chicken with!! i used lots of things like hot red sauce, jalapeno pickles juice, paprika, .. and i dunno what else!

NOTE: next time i will make sure to focus on the chicken in the picture not only the rice!!

rice cooking methods

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10.11.2011. u 07:06 • 0 KomentaraPrint#
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cooking breakfast for a crowd, cooking whole tenderloin, spanish cooking paella, cooking for kids games


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