revolutionnola.blogspot.com
Evolution Of A Revolution: November 2013
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Monday, November 25, 2013. Food and Family Coming Together. Ahh the smell of gumbo… it’s the bowl that warms your soul during a Southern winter. But unless you grew up on a hunting camp or with your own Cajun grandma, making a roux from scratch can be a daunting task. We are all in luck - just last week Chef John Folse shared with Epicurious. 8221; John says. “The first thing I tell them is that everybody says equal parts of oil and flour, but not really.” In this concise roux handbook. Making you feel r...
revolutionnola.blogspot.com
Evolution Of A Revolution: May 2012
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Wednesday, May 2, 2012. A Q&A with Restaurant R’evolution Mural Artist Grahame Ménage. Restaurant R’evolution’s design is central to the story we will tell about the history and contributions of the seven nations of Louisiana. Like our cuisine, the design celebrates and pays homage to Louisiana’s history while introducing contemporary, distinctive accents that “revolutionize” the classic dining experience, and make it truly unique. 65279; . Spain and Acadia: The Spanish grant land. Can you tell us abou...
cookbooksetc.blogspot.com
Cookbooks Etc: December 2009
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Mostly about collecting cookbooks, food, recipes, knitting or crocheting - those things that keep me sane.or make me crazy! Tuesday, December 8, 2009. Hooks, Lies and Alibis. Hooks, Lies and Alibis by Chef John D. Folse and Michaela D. York. Is one of my newest acquisitions that I will be reviewing here shortly. Watch for more on this book - coming soon! Links to this post. Labels: Chef John Folse. Subscribe to: Posts (Atom). Hooks, Lies and Alibis. View my complete profile. Meal Plan Monday #25. More Fa...
eatyall.com
Meet the Ladies Inside the South’s Hottest Restaurants - EatYall.com
http://www.eatyall.com/2015/07/meet-the-ladies-inside-the-souths-hottest-restaurants
Food Events in the South Behind the Scenes with Southern Chefs, Cooks, Farmers and Food Products. News & Updates. Drop us a Line. Sign up for Email Notifications. Invite Us to Visit. Meet the Ladies Inside the South’s Hottest Restaurants. July 15, 2015. By Eat Y'all. Editor’s Note: Join us for the 2016 Sweetest Chefs of the South on Monday, September 12 at The Lake House in Ridgeland! CLICK HERE for more information and to BUY TICKETS. Behind every great restaurant, there has to be a woman, right? Prior ...
cheeseisalive.com
Cheese Is Alive: How many types of cheese are there?
http://www.cheeseisalive.com/2009/02/how-many-types-of-cheese-are-there.html
Cheese is sexy, stinky, soft, hard, firm, smoked, blue, washed, bloomy, acidic, grassy, herbaceous, milky, sweet, savory, aged, fresh and delicious. Cheese is good. Monday, February 16, 2009. How many types of cheese are there? There are about a bajillion. Different types of cheeses that we know of. Of course this doesn't take into consideration the people who are making homemade cheese, or cheesemakers. Cheese, like many things in life falls into a number of categories. Those categories are:. The name t...
gritsandgourmet.blogspot.com
grits and gourmet: March 2009
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Tuesday, March 31, 2009. Saturday, March 21, 2009. Nothing fancy, just mashed potatoes with a little garlic and roasted red pepper puree stirred in. The sauteed spinach is a Barefoot Contessa recipe that's been one of our favorites for a long time. I realized after we finished eating that I forgot to add garlic to both vegetables, but they were still delicious! Friday, March 13, 2009. I'm supposed to be cleaning, but feel inspired to menu-plan. Gotta go with inspiration! T: zucchini pancakes, salad.
gritsandgourmet.blogspot.com
grits and gourmet: July 2009
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Tuesday, July 28, 2009. Wow it's been over a month since I posted anything here! It's kind of hard to think of some of the exceptional food we've eaten in the past month while Nick is loudly reading. Green Eggs and Ham. To Bella, but I'll try. Bella's saying lots of new words: "squash," "okra," "peach," "peas," "chowchow" (eaten with the peas), "flowers," and "rain" are just a few. We're working on "tomato." Can you tell what we've been eating (and growing)lately? Grilled peach and mozzarella salad.
gritsandgourmet.blogspot.com
grits and gourmet: Breakfast, lunch, & dinner
http://gritsandgourmet.blogspot.com/2009/05/breakfast-lunch-dinner.html
Wednesday, May 6, 2009. Breakfast, lunch, and dinner. I'm so proud of myself- I prepared 3 meals today, and all were delicious! I just realized, though, that we've consumed a lot of dairy today. Breakfast was fresh strawberries with whipped cream and granola (okay, so Nick made the granola last night), drizzled with honey. Lunch was grilled pimiento cheese sandwiches, inspired by the one I ate at Early Girl in Asheville. (I love my bread machine! Supper was shrimp pesto penne. Whitton Flower and Produce.
incredibleboris.com
Hypnotist Entertains Troops in Afghanistan
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EVENT PLANNER: READ THIS FIRST. OPTIONS and COST FACTORS. SPEECH TOPICS and VIDEO. Book - You can Do Anything! CD - Relaxation and Motivation. MP3 Download - Relaxation and Motivation. MP3 Download - Fast Phobia Cure. MP3 Download - Fear of Public Speaking. Incredible Boris Tour Shirt. Book - You Can Do Anything. PHONE, EMAIL, ADDRESS. Hypnotist Entertains Troops in Afghanistan and Kuwait Book NOW. Operation HOT, Officers Clubs, Base Theaters around the world. We underwent antiterrorist training, supplie...
gritsandgourmet.blogspot.com
grits and gourmet: January 2009
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Saturday, January 31, 2009. From Moosewood Restaurant New Classics. View it in the Moosewood recipes archive:. Http:/ www.moosewoodrestaurant.com/. Friday, January 30, 2009. Why I want a Viking gas range. Okay, I guess it doesn't. To be a Viking. but a gas stove would have been a godsend. We spent the first half of the week in Benton to attend Nick's grandad's funeral. Food highlight- McClard's barbecue! Moosewood Restaurant New Classics. Serves 4-6 prep: 15 mins bake: 20-30 mins. 3/4 c dry white wine.
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