IMJUSTTHECOOK.BLOGSPOT.COM

I'm Just The Cook

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Saturday, December 8, 2012. Many years ago I had an uncle who was fond of saying, "I love change, as long as it's the other person who is changing." All these years later I tend to use that phrase often and infused with the humor and underlying truth of its original user. What I do know is that either I beat it or it will beat me, right into the ground. You see...

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I'm Just The Cook | imjustthecook.blogspot.com Reviews

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I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Saturday, December 8, 2012. Many years ago I had an uncle who was fond of saying, I love change, as long as it's the other person who is changing. All these years later I tend to use that phrase often and infused with the humor and underlying truth of its original user. What I do know is that either I beat it or it will beat me, right into the ground. You see...

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1 change

2 posted by larry

3 1 comments

4 labels change

5 diet

6 fast food

7 food addiction

8 over eating

9 salt

10 doigts de poulet

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I'm Just The Cook | imjustthecook.blogspot.com Reviews

https://imjustthecook.blogspot.com

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Saturday, December 8, 2012. Many years ago I had an uncle who was fond of saying, "I love change, as long as it's the other person who is changing." All these years later I tend to use that phrase often and infused with the humor and underlying truth of its original user. What I do know is that either I beat it or it will beat me, right into the ground. You see...

INTERNAL PAGES

imjustthecook.blogspot.com

1

I'm Just The Cook: Mussel Bound

http://www.imjustthecook.blogspot.com/2010/08/mussel-bound.html

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Monday, August 30, 2010. To me, there is nary a better flavor in food than the ingenious blend of Thai flavors. The blend of sweet, salty and spicy is something I never tire of - so when we found these great mussels (2 pounds for $4.50 CDN) at a store called " Poissoneri. 1 can (13.5-ounce) coconut milk. 1/2 cup white wine. 1 tablespoons brown sugar. 1 For sauc...

2

I'm Just The Cook: Mulligatawny Soup

http://www.imjustthecook.blogspot.com/2010/09/mulligatawny-soup.html

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Monday, September 13, 2010. I had never heard of this delectable dish until I had it at a restaurant in the 1000 Islands area – sadly the soup was the only thing I enjoyed at that particular eatery. Lucky for me and mine, it is just in time for Fall - the time of great soups. I'd love to hear from you. Sauté lightly, but do not brown:. 1/2 cup diced onion.

3

I'm Just The Cook: May I Pretty Peas?

http://www.imjustthecook.blogspot.com/2010/08/may-i-pretty-peas.html

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Friday, August 13, 2010. May I Pretty Peas? As a child, many years ago I must say, the only thing I liked about peas had been the smell of pea soup simmering on the stove and at times - the nursery rhyme:. Peas porridge hot, peas porridge cold. Peas porridge in the pot 9 days old. Some like it hot, some like it cold. Some like it in the pot 9 days old. 2 medium...

4

I'm Just The Cook: Doigts de Poulet

http://www.imjustthecook.blogspot.com/2011/02/doigts-de-poulet.html

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Monday, February 28, 2011. Once they are done, they will be delicious as they are or you can toss them in a sauce. We love buffalo sauce so that's what we do most of the time. These take little effort and the end result will please your guests and family. Subscribe to: Post Comments (Atom). There was an error in this gadget. There was an error in this gadget.

5

I'm Just The Cook: Change

http://www.imjustthecook.blogspot.com/2012/12/change.html

I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Saturday, December 8, 2012. Many years ago I had an uncle who was fond of saying, "I love change, as long as it's the other person who is changing." All these years later I tend to use that phrase often and infused with the humor and underlying truth of its original user. What I do know is that either I beat it or it will beat me, right into the ground. View my...

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I'm Just The Cook. A website dedicated to cooking and how food relates to our lives, good or bad since food can be both. We are cooks, not chefs. Saturday, December 8, 2012. Many years ago I had an uncle who was fond of saying, "I love change, as long as it's the other person who is changing." All these years later I tend to use that phrase often and infused with the humor and underlying truth of its original user. What I do know is that either I beat it or it will beat me, right into the ground. You see...

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