dulceshome.blogspot.com

dulceshome

Friday, August 5, 2011. After being so frustrated with Blogger, I decided to put my blog on a different site. It's a work in progress because I now realize that Blogger is a little easier to design on. BUT, I suppose I should just run through the tutorial! My new site is http:/ dulceshome.com. Come by and visit! I did copy over all of my old posts - though haven't yet formatted them so that they look pretty again. And the site needs work, but I'm hoping that this will eventually be better! I'm also the m...

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dulceshome | dulceshome.blogspot.com Reviews

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Friday, August 5, 2011. After being so frustrated with Blogger, I decided to put my blog on a different site. It's a work in progress because I now realize that Blogger is a little easier to design on. BUT, I suppose I should just run through the tutorial! My new site is http:/ dulceshome.com. Come by and visit! I did copy over all of my old posts - though haven't yet formatted them so that they look pretty again. And the site needs work, but I'm hoping that this will eventually be better! I'm also the m...

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dulceshome | dulceshome.blogspot.com Reviews

https://dulceshome.blogspot.com

Friday, August 5, 2011. After being so frustrated with Blogger, I decided to put my blog on a different site. It's a work in progress because I now realize that Blogger is a little easier to design on. BUT, I suppose I should just run through the tutorial! My new site is http:/ dulceshome.com. Come by and visit! I did copy over all of my old posts - though haven't yet formatted them so that they look pretty again. And the site needs work, but I'm hoping that this will eventually be better! I'm also the m...

INTERNAL PAGES

dulceshome.blogspot.com

1

dulceshome: February 2011

http://dulceshome.blogspot.com/2011_02_01_archive.html

Friday, February 11, 2011. Ffwd - orange-almond tart. Here we are at another French Friday with Dorie! Whew, what a week. I feel pretty. Beat up from the street up! But, this too shall pass. Of course, I have. To look forward to: I jet off to Puerto Rico for a week (for work), and I'm looking forward to a little Island Time. I made this week's recipe on Super Bowl Sunday (yay cheeseheads! That said, there was a pretty good reception to this week's ffwd recipe. Ready to go as usual. I pressed in the crust...

2

dulceshome: new blog

http://dulceshome.blogspot.com/2011/08/new-blog.html

Friday, August 5, 2011. After being so frustrated with Blogger, I decided to put my blog on a different site. It's a work in progress because I now realize that Blogger is a little easier to design on. BUT, I suppose I should just run through the tutorial! My new site is http:/ dulceshome.com. Come by and visit! I did copy over all of my old posts - though haven't yet formatted them so that they look pretty again. And the site needs work, but I'm hoping that this will eventually be better!

3

dulceshome: (ffwd) paris-brest

http://dulceshome.blogspot.com/2011/07/ffwd-paris-brest.html

Saturday, July 23, 2011. I think it was close to a decade ago, maybe more, that I first fell in love with the Tour de France. I was no particular fan of cycling, not even of the movie. Have to find some alternative for the summer months, for our many hours within-doors, much like the rest of you in those cold, dark winter months. One of our escapes is the Tour. First, the puffs are baked. The sliced almonds did not stick to the small puffs and were quickly abandoned. Piped into the wheels. Dusted with a ...

4

dulceshome: November 2010

http://dulceshome.blogspot.com/2010_11_01_archive.html

Friday, November 26, 2010. Ffwd - potato gratin. One of the things I'm learning on this journey of cooking with French Fridays with Dorie, is to appreciate the subtle flavors, and the highlighting of one or two ingredients in her recipes. For a person who loves the recipes of Bobby, Emeril and K-Paul (and don't forget, living in the Southwest! This week's recipe is a perfect example. It really highlights the flavor of the potatoes, adding the warmth of garlic, and the richness of cream. Featuring none ot...

5

dulceshome: December 2010

http://dulceshome.blogspot.com/2010_12_01_archive.html

Friday, December 31, 2010. Ffwd - spiced butter-glazed carrots. I actually like carrots. In fact, they are one of my favorite non-green vegetables. Still, when this was first on the. For December, I didn't get that excited about them. I ended up leaving this recipe for last - just worked out that way. I'm glad it did though! Because I made these last night when I was already wanting something simple and really yummy - but no more fuss, no more fancy. That was so. Carrots and chicken broth. 65279; .

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Prof Who Cooks: January 2011

http://profwhocooks.blogspot.com/2011_01_01_archive.html

Dining and Wining. That's what it's all about. Friday, January 28, 2011. French Fridays with Dorie In Which I Ponder Phyllo: Bane of My Existence or Harbinger of Zen Meditation? Well, and here we are again! I tell you, I am loving this French Fridays with Dorie thing. Everyone has been so wonderful and I am really enjoying being involved in something like this. I joined this group because I was haphazardly going through the cookbook and I desired something a bit more ordered. This? Thank goodness it was ...

butternthyme.wordpress.com

BBA #18 Light Wheat Bread | Butter n' Thyme

https://butternthyme.wordpress.com/2010/11/27/bba-18-light-wheat-bread

Butter n' Thyme. I'm baking through the Bread Bakers Apprentice and Around My French Table with the online group French Friday's with Dorie! French Friday’s With Dorie: around my french table. The Bread Baker’s Apprentice: BBA Challenge. Laquo; FFwD: Marie-Helene’s Apple Cake. BBA #18 Light Wheat Bread. Posted November 27, 2010 by Teri at Butter n' Thyme in BBA Bread. The next bread up is the marbled rye which creates a beautiful loaf. One response to this post. On November 28, 2010 at 9:40 am. You are c...

butternthyme.wordpress.com

FFwD: Chocolate Eclairs | Butter n' Thyme

https://butternthyme.wordpress.com/2011/04/15/ffwd-chocolate-eclairs

Butter n' Thyme. I'm baking through the Bread Bakers Apprentice and Around My French Table with the online group French Friday's with Dorie! French Friday’s With Dorie: around my french table. The Bread Baker’s Apprentice: BBA Challenge. Laquo; FFwD: garlicky crumb-coated broccoli. Posted April 15, 2011 by Teri at Butter n' Thyme in Around My French Table. Make as a variation. These were so good! Here are a few pictures of the process. One pan went into the freezer for later and one pan was put in the ov...

yummychunklet.wordpress.com

Sorry, raisins, you’ll get no love here! | Yummy Chunklet

https://yummychunklet.wordpress.com/2011/03/13/sorry-raisins-youll-get-no-love-here

Sorry, raisins, you’ll get no love here! After reading several posts on this week’s ffwD recipe, beggar’s linguine. I found it amusing that the recipe was met with a lot of hesitation amongst the Doristas*. Whether to include a certain ingredient in their pasta caused a great deal of contention. That ingredient? I realized that one’s preference towards raisins is pretty polarizing. Sure, you can say there are those that don’t mind them, but to that I say, make a decision and choose a side! On a different...

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Friday, August 5, 2011. After being so frustrated with Blogger, I decided to put my blog on a different site. It's a work in progress because I now realize that Blogger is a little easier to design on. BUT, I suppose I should just run through the tutorial! My new site is http:/ dulceshome.com. Come by and visit! I did copy over all of my old posts - though haven't yet formatted them so that they look pretty again. And the site needs work, but I'm hoping that this will eventually be better! I'm also the m...

dulceshome.com

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Skip to primary content. Skip to secondary content. CtBF lamb shank tagine. March 16, 2018. This is another braise, so popular in the French cookbooks we have used. Taking a tough cut of meat, adding wonderful flavors, and cooking it a long time – which is great because there is so little active time, and it mostly takes care of itself. Some broth, the lamb shanks added back, and then finally covered, the tagine is ready for the oven. I served this with a couscous mix. It looked pretty! So I imagine it&#...

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