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Wednesday, 21 July 2010. You are hereby cordially invited to the shiny new alexrushmer.com. Site The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update any bookmarks you may have as well. You can also follow me on Twitter. Posted by Just Cook It. Links to this post. Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. Restaurant, to be more specific. Links to this post.

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Just Cook It | justcookit.blogspot.com Reviews
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Wednesday, 21 July 2010. You are hereby cordially invited to the shiny new alexrushmer.com. Site The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update any bookmarks you may have as well. You can also follow me on Twitter. Posted by Just Cook It. Links to this post. Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. Restaurant, to be more specific. Links to this post.
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Just Cook It | justcookit.blogspot.com Reviews

https://justcookit.blogspot.com

Wednesday, 21 July 2010. You are hereby cordially invited to the shiny new alexrushmer.com. Site The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update any bookmarks you may have as well. You can also follow me on Twitter. Posted by Just Cook It. Links to this post. Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. Restaurant, to be more specific. Links to this post.

INTERNAL PAGES

justcookit.blogspot.com justcookit.blogspot.com
1

Just Cook It: May 2010

http://justcookit.blogspot.com/2010_05_01_archive.html

Sunday, 23 May 2010. Summer Food: Tagliatelle with peas and bacon. It’s been a busy fortnight. Book pitches. Meetings. Business plans. Scouting out potential restaurant locations. Press events. Oh, and making 6000 canapés with Dhruv for a hungry City crowd. We jokingly suggested to the producers of Masterchef that the latter of these should be a new challenge on the show. Apologies in advance to future contestants if it makes the cut. Consequently, now seemed a good time to invest in a book on the subjec...

2

Just Cook It: January 2010

http://justcookit.blogspot.com/2010_01_01_archive.html

Wednesday, 27 January 2010. A Wee Scottish Brekkie. One second merrily bobbing away in barely simmering water, the next spilling its mealy guts into the pan. The pale casing constricted, growing opaque as it exuded its contents into what was seconds before clear water. The meal was delicious enough for us both to comment that we should certainly be eating haggis more regularly and rue the fact that there was considerably less on the plate than there should be. A Wee Scottish Brekkie. Links to this post.

3

Just Cook It: 5th-17th July: Cooking at The Wild Garlic

http://justcookit.blogspot.com/2010/07/5th-17th-july-cooking-at-wild-garlic.html

Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. It is amazing where slightly drunken conversations can lead. In this case the answer is Dorset. To Mat Follas’s Wild Garlic. Restaurant, to be more specific. What’s even more exciting is that I’ll be cooking with Terry. Again for the first time since what has become known as the ‘WI Debacle’. I think we’ve both improved a lot since then but it’s probably for the best that you don’t order the fishcakes. Posted by Just Cook It. Hope you have a...

4

Just Cook It: July 2010

http://justcookit.blogspot.com/2010_07_01_archive.html

Wednesday, 21 July 2010. You are hereby cordially invited to the shiny new alexrushmer.com. Site The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update any bookmarks you may have as well. You can also follow me on Twitter. Posted by Just Cook It. Links to this post. Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. Restaurant, to be more specific. Links to this post.

5

Just Cook It: February 2010

http://justcookit.blogspot.com/2010_02_01_archive.html

Thursday, 25 February 2010. Steamed Quick Duck Confit. Confit is one of France’s finest gifts to humanity. Tough pieces of meat cooked long and slow in a thick jacuzzi of fat until it is meltingly tender and supremely tasty? Hand it over. Immediately. Traditionally a method of preservation, the meat would sit quite happily in its fatty suspension for months on end – the surrounding lard preventing bacteria from scuttling in and spoiling the delicious meat within. Steamed bum-plings, anyone? Sprinkle the ...

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Finest Foodies Friday: New Favorites! « The Left Over Queen

http://www.leftoverqueen.com/2008/05/23/finest-foodies-friday-new-favorites-2

Subscribe to RSS Feed. Follow me on Twitter. Follow Me on Facebook. Subscribe to the Leftover Queen Newsletter! Enter your e-mail address:. Visit The Leftover Queen (Jenn Campus)'s profile on Pinterest. Subscribe to RSS FEED. Follow me on Twitter. Follow me on Facebook. British Isles Food (13). Cooking with Beer (9). DIY Holiday Gift Series (5). Featured Fridge Product (13). Featured Pantry Product (31). Finest Foodie Blogroll Blogs (78). Food Blogging Community (156). Gelato/ Ice Cream (21). I have rece...

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Hopie's Kitchen: February 2012

http://hopieskitchen.blogspot.com/2012_02_01_archive.html

Split Pea Soup with Cumin Seeds. The common cold: exciting side effect of temperatures changes, bane of modern medicine, butt of this telling joke. Doctor prescribed rest and supplements for my immune system rather than pneumonia, so I immediately came home and made chicken soup. I made the stock directly with a whole chicken so the meat would get falling-off-the-bone-tender. Only in France would a baker sign his bread like a Picasso! I added cumin seeds to this soup and I think the flavor worked well.

nattyboo.blogspot.com nattyboo.blogspot.com

a teeny tiny adventure of a twee person: Sweeeeeeeet

http://nattyboo.blogspot.com/2011/08/sweeeeeeeet.html

These creatures were begging to come out of my head, so I let them out, with a way I'm not used to. My attempt on using vector in Adobe Illustrator to create characters rather than just logos and typography, as I've always did. Just going to say that it was different from what I'm used to (Photoshop) but no doubt enjoyable. Hope to produce more work with this program in the future. ป้ายกำกับ: animal. January 1, 2012 at 8:13 AM. I like the top one the best. February 6, 2012 at 12:27 PM. Very good. :D.

muff-cup.blogspot.com muff-cup.blogspot.com

Art is long, Life is short: May 2010

http://muff-cup.blogspot.com/2010_05_01_archive.html

Art is long, Life is short. As simple as eating. Sunday, 30 May 2010. Dinner @ Taste Paradise. Its a long over due post! It would be a great place if you are prepared to splurge. The setting: Modern. The deco was simple but elegant, with portraits of chinese emperors welcoming you into the restaurant. Making you feel like royalty. Especially the use of gold as the main table settings. Appetizer was immediately served as we decide on what to order. I think its some octopus salad. Thats the life man! Than ...

adriangarside.wordpress.com adriangarside.wordpress.com

About the man | Adrian Garside

https://adriangarside.wordpress.com/about

Usually, it’s about money…. I’m a dad with 2 boys, both of whom bring me great joy, and many other emotions! As for me – I’m an Independent Financial Adviser. I am one of very few advisers approved by Trading Standards for the advice I give. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. Follow &...

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Art is long, Life is short: Teppanyaki

http://muff-cup.blogspot.com/2010/11/teppanyaki.html

Art is long, Life is short. As simple as eating. Saturday, 20 November 2010. We had Teppanyaki for dinner tonight. As ah Huat would call it, the cooking show. The food is cooked in front of you using very basic ingredients like garlic, butter/oil, soya sauce, mayo, etc. It almost looks as if the chef if putting up a performance right at your dinner table. Garlic Fried rice with Dried Shrimp. Boston Lobster is really huge! 20 November 2010 at 07:43. Teppanyaki is my favourite of Japanese food.

muff-cup.blogspot.com muff-cup.blogspot.com

Art is long, Life is short: January 2010

http://muff-cup.blogspot.com/2010_01_01_archive.html

Art is long, Life is short. As simple as eating. Thursday, 14 January 2010. Gingerbread Cupcakes with cream cheese frosting. Have been MIA for a while because 1. I busy with shopping 2. I was away 3. I was lazy as simple as that. Its a super belated entry, meant for the christmas season as one should be able to tell from the lovely pictures I took when I was in germany. I baked them as a christmas gift for my colleagues actually and I have never baked so many cupcakes before! These taste pretty awesome!

muff-cup.blogspot.com muff-cup.blogspot.com

Art is long, Life is short: November 2010

http://muff-cup.blogspot.com/2010_11_01_archive.html

Art is long, Life is short. As simple as eating. Saturday, 20 November 2010. We had Teppanyaki for dinner tonight. As ah Huat would call it, the cooking show. The food is cooked in front of you using very basic ingredients like garlic, butter/oil, soya sauce, mayo, etc. It almost looks as if the chef if putting up a performance right at your dinner table. Garlic Fried rice with Dried Shrimp. Boston Lobster is really huge! Wednesday, 17 November 2010. Ginseng Chicken and Korean BBQ. I love Bimbibap 3.

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Just Cook It

Wednesday, 21 July 2010. You are hereby cordially invited to the shiny new alexrushmer.com. Site The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update any bookmarks you may have as well. You can also follow me on Twitter. Posted by Just Cook It. Links to this post. Friday, 2 July 2010. 5th-17th July: Cooking at The Wild Garlic. Restaurant, to be more specific. Links to this post.

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093) 344 98 84 / (050) 254 34 70. Как заказать и оплатить. Салат с грушей и горгонзолой. Взрыв вкуса и кладезь витаминов о нашем салате! Груша дает сочность и сладкую нотку, гранат кислинку, горгонзола придает пикантности. Медовая заправка, нежные листья салата. Пальчики оближешь! Утка с яблоками и мандаринами с гарниром из овощей. Руккола с моцареллой и вялеными помидорами. Всем, кто жаждет разнообразия посвящается! Сырники от Just Cook It. Любите ли вы сырники так, как их любим мы? Запеченная злаковая ...

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