angrygourmand.blogspot.com

The Angry Gourmand

Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

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The Angry Gourmand | angrygourmand.blogspot.com Reviews

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Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

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2 marinara heaven

3 the sauce

4 ingredients

5 3 5 bay leaves

6 instructions

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The Angry Gourmand | angrygourmand.blogspot.com Reviews

https://angrygourmand.blogspot.com

Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

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angrygourmand.blogspot.com

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The Angry Gourmand: Marinara Heaven

http://angrygourmand.blogspot.com/2011/07/marinara-heaven.html

Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

2

The Angry Gourmand: July 2011

http://angrygourmand.blogspot.com/2011_07_01_archive.html

Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

3

The Angry Gourmand: Who are you, and why should I care?

http://angrygourmand.blogspot.com/2011/07/who-are-you-and-why-should-i-care.html

Saturday, July 2, 2011. Who are you, and why should I care? I don't know how you got here. but since you ARE here, it probably means you care about good food. And that means, the first question in your mind is probably. who are you and why should I care what you think. So let me tell you. That was. 1974? I spent my entire childhood acquiring a love for and a devotion to GOOD food. The love of my life asked me a few days ago. What do you want to be when you grow up? If I ask you about an item on the menu,...

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burgeoninggourmet.wordpress.com

Recipe Blog – The Burgeoning Gourmet

https://burgeoninggourmet.wordpress.com/recipe-blog

Baking is a Science. Cooking is an Art. How I Cook and Other Things. July 5, 2015. There have been no posts here in exactly one year. Just when I thought things were going to give me more time, the Man and I started a business. You can imagine the lack of time I’ve had for anything. I’m currently determined to post more, but this particular blog is going to have to… More Nothing New. July 4, 2014. Stir Fry Ginger Chicken. January 27, 2014. Yup, another chicken recipe! Stir Fry Ginger Chicken. Potatoes&#4...

burgeoninggourmet.wordpress.com

How I Cook & Other Things – The Burgeoning Gourmet

https://burgeoninggourmet.wordpress.com/how-i-cook-and-other-things

Baking is a Science. Cooking is an Art. How I Cook and Other Things. How I Cook and Other Things. As stated in my tag, baking is a science. There are scientific reasons why there are precise measurements and the order in putting it all together. Trust science, it’s a good thing. As such, you will find my baking recipes listed with exact measurements. Either way, have fun, experiment, and most of all – ENJOY! Leave a Reply Cancel reply. Enter your comment here. Address never made public).

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Links – The Burgeoning Gourmet

https://burgeoninggourmet.wordpress.com/links

Baking is a Science. Cooking is an Art. How I Cook and Other Things. The blogs I like are on the main page under blogroll. These are links to great recipe sites and some good books related to cooking. If you have a suggestion for one, please let me know! Or if you know of another really great blog, tell me! Simply Ming One Pot Meals. 8211; if you like Asian cuisine, this is great. I also have an affinity for Ming. 8211; honestly, anything from Cook’s Illustrated is worth the money. Enter your comment here.

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angrygourmand.blogspot.com

The Angry Gourmand

Tuesday, July 5, 2011. So today's post is devoted to the marinara sauce I experimented with this weekend. which I consider to be excellent, not only because *I* liked it, but because the love of my life, who utterly DESPISES red sauces, loved it. Now I'm the sort of cook who cooks sort of by instinct. I can follow a recipe without problems, but after the first time, I feel my way through it and improve it. And when I'm making it up on my own, all bets are off. 1 half a large onion, finely chopped. You do...

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