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Saturday, August 15, 2015. Gumbo: Without Using A Recipe. White pepper is the key to all Creole and Cajun cuisine, in my opinion, something that's gotta be French influence. Much better to have whole peppercorns to grind up fresh. I ground this up and threw it in towards the end of cooking. See those black bits? So I tasted this, and figured out (though I could guess, from experience) what and how much to add. OK, I needed to add salt. Seafood gumbo? Why not a dash or three of Three Crab shrimp sauce?

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Cakes And Ale | cakesandalegeo.blogspot.com Reviews

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Saturday, August 15, 2015. Gumbo: Without Using A Recipe. White pepper is the key to all Creole and Cajun cuisine, in my opinion, something that's gotta be French influence. Much better to have whole peppercorns to grind up fresh. I ground this up and threw it in towards the end of cooking. See those black bits? So I tasted this, and figured out (though I could guess, from experience) what and how much to add. OK, I needed to add salt. Seafood gumbo? Why not a dash or three of Three Crab shrimp sauce?

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Cakes And Ale | cakesandalegeo.blogspot.com Reviews

https://cakesandalegeo.blogspot.com

Saturday, August 15, 2015. Gumbo: Without Using A Recipe. White pepper is the key to all Creole and Cajun cuisine, in my opinion, something that's gotta be French influence. Much better to have whole peppercorns to grind up fresh. I ground this up and threw it in towards the end of cooking. See those black bits? So I tasted this, and figured out (though I could guess, from experience) what and how much to add. OK, I needed to add salt. Seafood gumbo? Why not a dash or three of Three Crab shrimp sauce?

INTERNAL PAGES

cakesandalegeo.blogspot.com

1

Cakes And Ale: April 2014

http://www.cakesandalegeo.blogspot.com/2014_04_01_archive.html

Monday, April 7, 2014. Terrapin Creek Cafe in Bodega Bay. My friends Guy and Cori. Took me to one of the best restaurants I've ever had the pleasure to experience: Terrapin Creek. Everything we had was magnificent. Slow, seasonal, locally sourced food. The bread and olive oil at the start was amazing- the locally sourced olive oil tasted like Spring itself, almost like wheat grass. A very distinctive olive oil. The bread was amazing- sourdough and seeded breads. Http:/ www.terrapincreekcafe.com/.

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Cakes And Ale: July 2014

http://www.cakesandalegeo.blogspot.com/2014_07_01_archive.html

Wednesday, July 2, 2014. Based on the cuisine alone, this is the best restaurant I've been to yet in Vallejo. Pretty much standard Mexican fare, judging by the menu, although there's quite a bit more in the way of seafood dishes, especially shrimp and other seafood-based cocktails. I've been there a couple of times and the quality was consistently top-notch. Jeff's tucking into a Carnitas Burrito here, which he said was good. The first time I visited Las Palmitas, I ordered three tacos: Carne Asada, ...

3

Cakes And Ale: May 2014

http://www.cakesandalegeo.blogspot.com/2014_05_01_archive.html

Thursday, May 8, 2014. Bowl'd in Albany: The Best Korean Food I've Ever Had. OK, so I've been back to Bowl'd at least 4 other times since the first visit, documented below. This time we got some new stuff. Robin ordered these freaking great seaweed wrapped rice balls. And a huge Ahi Poke Salad. She wanted the mayo to taste different, but the bit that I tried I thought was quite delicious. Are you kidding me? You're offering me a bit of your seaweed rice ball? My favorite Banchan: chile-soaked daikon!

4

Cakes And Ale: Gumbo: Without Using A Recipe

http://www.cakesandalegeo.blogspot.com/2015/08/gumbo-without-using-recipe.html

Saturday, August 15, 2015. Gumbo: Without Using A Recipe. White pepper is the key to all Creole and Cajun cuisine, in my opinion, something that's gotta be French influence. Much better to have whole peppercorns to grind up fresh. I ground this up and threw it in towards the end of cooking. See those black bits? So I tasted this, and figured out (though I could guess, from experience) what and how much to add. OK, I needed to add salt. Seafood gumbo? Why not a dash or three of Three Crab shrimp sauce?

5

Cakes And Ale: Spiritual Books

http://www.cakesandalegeo.blogspot.com/2015/07/spiritual-books.html

Tuesday, July 28, 2015. A friend of mine posted a link on the topic "Eleven Spiritual Books," and it prompted me to type out some thoughts of my own along these lines. Rather than specify eleven books, I decided it would be more natural to write about four general areas. Hesychia (Greek for "stillness") might be likened to the trance states of ancient shamans, tools for self-transformation in Western magick, and to Buddhist meditation. Which is the perfect lead-in to Shakespeare, Marlowe, and all the gre...

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Cakes And Ale

Saturday, August 15, 2015. Gumbo: Without Using A Recipe. White pepper is the key to all Creole and Cajun cuisine, in my opinion, something that's gotta be French influence. Much better to have whole peppercorns to grind up fresh. I ground this up and threw it in towards the end of cooking. See those black bits? So I tasted this, and figured out (though I could guess, from experience) what and how much to add. OK, I needed to add salt. Seafood gumbo? Why not a dash or three of Three Crab shrimp sauce?

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Tuesday, April 16, 2013. Wednesdays at the Decatur Farmer's Market. The Bakery is happy to be a part of the Decatur Farmer's Market. Our table has breads, cookies, breakfast items, lunch items and coffee or tea to sip or snack on and take home. Audrey working hard at our table.. Our sweet neighbor, Melissa, with Low Low Knows Bones makes really yummy dog treats. She has a variety of flavors cheese, chicken liver, tuna and now a gluten-free treat. Boot camp bites, ruff! Come play with me! David's Labor o...

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