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Naturally, I Love Farms. - I Heart Farms
http://smallfarms.typepad.com/small_farms/2005/04/naturally_i_lov.html
Tomato Water ». Naturally, I Love Farms. As I grew older, I always envied people who grew things, as I knew nothing about planting or caring for houseplants. And then I met Bob. He loved to garden, he said, but no longer did any planting when I met him. I begged him to grow things for me: it was a miracle to me that he could garden. We all met, appropriately enough, at the downtown Santa Cruz farmers market. I told them I had a digital camera, and would take pictures of the farms and the dinners in e...
Restaurant Reviews
http://www.foodologist.com/category/reviews
Sneaky Pickle – Adelaide. May 31, 2013. April 1, 2013. Chocolate Taperia – Dessert Bar – Melbourne Street – Adelaide. November 9, 2012. Pearl’s Diner – Felixstow, Adelaide. August 3, 2012. June 21, 2012. Assaggio – Hyde Park. May 17, 2012. August 26, 2011. Pho Ba Ria 2 – The best Pho in Adelaide? July 1, 2011. Grace The Establishment – Norwood. June 3, 2011. Hellenic Republic – East Brunswick, VIC. March 4, 2011. Larr; Previous Entries. Lambs' Ears and Honey. Food Associations and Food Forums.
Hobbykokken - Olav Birkeland: Syrlig shiffonkrem
http://hobbykokken.blogspot.com/2009/01/syrlig-shiffonkrem.html
Dette er en familiefavoritt. Den er enkel og lage og er den pene kusina til sitronfromage. Det blir luftigere i konsistensen og etter min mening litt mer balansert i forhold syre/sødme enn sitronfromagen. Her er oppskriften:. Saft og revet skall av 2 sitroner. 3 dl kremfløte, halvpisket. Skill eggeplommene fra hviten og visp sukker og eggeplommer sammen til tykk og luftig eggedosis. Rør sitronskall og resten av sitronsaften inn i den oppløste gelatinen. Søndag, januar 04, 2009. Legg inn en kommentar.
Hobbykokken - Olav Birkeland: Bjørnebær i krydderlake :-)
http://hobbykokken.blogspot.com/2008/12/bjrnebr-i-krydderlake.html
Bjørnebær i krydderlake :-). Kok opp 0,75 l vann og 600 gram sukker. Tilsett et par kanelstenger, noen kardemommefrø, litt stjerneanis og til slutt noen skiver med lime. La det koke i ca. 10-15 minutter. Sil blandingen slik at du sitter igjen med en ren sukkerlake. Hell den rykende varm over (frose) bjørnbær. Det kan oppbevares i lufttett boks i noen uker. Det siste blir vel litt teortisk for de fleste, for disse bærene får fort bein å gå på! Torsdag, desember 11, 2008. Legg inn en kommentar. Hvordan kok...
Hobbykokken - Olav Birkeland: Deilig brød på en lørdag...
http://hobbykokken.blogspot.com/2009/01/deilig-brd-p-en-lrdag.html
Deilig brød på en lørdag. Vi har nettopp spise en deilig lasagne med dette brødet til og en god salat på siden. Jeg lot brødet heve 12 timer før det gikk i ovnen. På en kilo mel har jeg bare brukt 10 gram gjør. Det er absolutt et av mine favorittbrød, og det holder seg veldig godt også ;-). Lørdag, januar 24, 2009. Legg inn en kommentar. Abonner på: Legg inn kommentarer (Atom). Vis hele profilen min. Follow me on Twitter. Deilig brød på en lørdag. What Einstein told his Cook 2 - Robert L. Wolke.
Food for Change: One Fish, Two Fish, Good Fish, Bad Fish
http://foodforchange.blogspot.com/2007/12/one-fish-two-fish-good-fish-bad-fish.html
Saturday, December 22, 2007. One Fish, Two Fish, Good Fish, Bad Fish. Have you ever had that debate when eating fish, trying to decide whether you're being healthy, or harmful to your body? It all depends on your choices, actually. Fish is an excellent source of not only protein, but also omega-3 fatty acids that are wonderful for a myriad of important bodily functions. So, what is the catch? Some seafood varieties contain high levels of mercury, PCBs. Dioxins and other environmental contaminants. In add...
Food for Change: Welcome!
http://foodforchange.blogspot.com/2007/05/hello-im-owner-of-food-for-change.html
Wednesday, May 09, 2007. My name is Amyjo Johnson and I'm the owner of Food for Change. Food for Change is a nutrition and food consulting business that strives for you to lead a healthy life making educated decisions, plus have the most enjoyable food experiences you can. Check out our website: www.foodforchange.com. To learn more about our company. Thank-you for visiting my blog! I will be writing about everyday nutrition and food tips, and I hope you enjoy it as much as I enjoy reaching out to you!
Food for Change: Conventional vs. Organic...is it worth the cost?
http://foodforchange.blogspot.com/2007/12/conventional-vs-organicis-it-worth-cost.html
Thursday, December 20, 2007. Conventional vs. Organic.is it worth the cost? Do you buy organic? Do you know where your food comes from? Do you know if it's grown or produced sustainably? I hear from people the organic just isn't worth the extra cost, but are you sure? In this short article, I will touch on the importance of organic and sustainable farming practices for the environment and our health. Conventional vs. Organic. Traditional: 10,000 years. Rotation, bacteria and botanicals. Chemical fertiliz...
Food for Change: December 2007
http://foodforchange.blogspot.com/2007_12_01_archive.html
Saturday, December 22, 2007. One Fish, Two Fish, Good Fish, Bad Fish. Have you ever had that debate when eating fish, trying to decide whether you're being healthy, or harmful to your body? It all depends on your choices, actually. Fish is an excellent source of not only protein, but also omega-3 fatty acids that are wonderful for a myriad of important bodily functions. So, what is the catch? Some seafood varieties contain high levels of mercury, PCBs. Dioxins and other environmental contaminants. In add...
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Curious Contrarian
How I got in touch with my curious contrarian… or How a single pickle started it all. Do you remember Kozmo.com? If you were an NYC dweller during the late 90s, it may have been part of your daily life - like grabbing your shoes out of your never-used oven or squeezing yourself into a mass of bodies aboard a subterranean rocket during rush hour. If this was your life after 2001, too late. You missed it. One more stream of air let out of the late 90’s tech bubble. And I needed to be a part of it. But the ...
Curious Contrivances
I cannot fancy anything more perfect than the many curious contrivances. Darwin, Life and Letters. From simple, classic elegance, to flamboyant,. Highly trained florists can help you select from a wide and wild selection of unique flowers you need for that special occasion, arrangements or beautiful bouquets. All our blooms are grown in our own grounds and greenhouses. Every stem, individually inspected, is of the highest quality, all year round. Fast, secure and reliable delivery. Where it all happens.
Curious Conundrum
Skip to main content. From Faith to Disbelief. I grew up as a Christian. I lived in a Christian household, attended church far more than regularly, heck I even sought to do what God wanted me to do (kind of part of the whole purpose of being a Christian). I really wanted to be a good Christian that pleased God and was used in a mighty mighty way for His glory, but now that all seems for naught. Read more about From Faith to Disbelief.
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Curious Just Got Curiouser! Alice is back in Wonderland with all of her favorite characters from the book! A new spin on Lewis Carroll's classic characters! Coming to a (Valley Village) Theatre near you in May 2015! OPENS WORLD PREMIERE ENGAGEMENT AT THE ECLECTIC COMPANY THEATRE ON MAY 29. A new show comprised of eight short plays inspired by Lewis Carroll’s. Alice’s Adventures in Wonderland. Through The Looking Glass. WHEN: May 29- June 28, 2015. Fri. and Sat. at 8:00. Also Thursdays at 8:00. By Nancy C...
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Curious Cook - curiouscook
Do you want to. How to make cheese. Let me show you how easy it can be. As it is my role to. You could be a food fanatic looking for the next big thing. To happen in your kitchen. A locavore, perhaps, with access to fresh ingredients and a keeness to create meals from scratch. So you know where your food comes from. Maybe you're a chef and you're keen to make your own fresh cheeses. To compliment your menu. Or purchase a gift voucher from my online store. Wellington High School Community Education Centre.
Curious Cook
Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...
dee hobsbawn-smith - the curious cook
Cooking and Kitchen Chemistry. Eat and Drink: Recipes. Restaurants and Food Biz. Welcome to the website of The Curious Cook. In this era of mass-manufactured foods, homemade food is above gold and frankincense, because for many of us, time is the most precious commodity, and an investment in handmade is tallied in moments, love and intentions. Bread & Water essay collection earns 2nd in SWG’s 2014 John V. Hicks Long Manuscript Award. October 3rd, 2014. In memoriam Richard Griebel. October 3rd, 2014.
Curious Cook
Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...
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