gninwordon.blogspot.com
Gninword On!: Required Reading
http://gninwordon.blogspot.com/p/required-reading.html
An American girl's attempt at cooking, baking, living and generally not drowning in Wellington, New Zealand. I love these blogs. You should too! Food Blogs - Wellington. Sugar and Spice and All Things Nice. Time For A Little Something. Food Blogs - Auckland. Baking Makes Things Better. Food Blogs - rest of New Zealand and Aus. My Darling Lemon Thyme. Pod and Three Peas. Food Blogs - USA. Confessions of a Cookbook Queen. How Sweet It Is. The Girl Who Ate Everything. Other New Zealand Blogs.
mrscake.co.nz
Mrs Cake: For the Love of Food!
http://www.mrscake.co.nz/2011/11/for-love-of-food.html
Sunday, November 20, 2011. For the Love of Food! Tickets did sell out, though - in fact, there were only originally going to be 25 spaces but 26 places were booked. I flew up late on Friday night, and the lovely Mairi (from Toast. Hosted me, along with three other Wellington bloggers for the ultimate food blogger slumber party. ;-). The conference part was held at The Tasting Shed. On arrival we were presented with amazing goodie bags, and I do mean amazing! The content was also amazing - I expected grea...
itsandbits.wordpress.com
Its and Bits's Blog | bits and pieces of my mind. | Page 2
https://itsandbits.wordpress.com/page/2
Its and Bits's Blog. Newer posts →. July 14, 2010 · 4:22 pm. Louis Vuitton puts the LV in Love. I have been raving about the new Louis Vuitton Fall 2010 collection. It is so elegant, chic, feminine, and, of course, fashionable. My favorites of the bunch are these 2:. Filed under fashion smashion. Tagged as Fall 2010. July 14, 2010 · 4:03 pm. Guess who’s back! I have missed you all so much. I am just beaming with delight to be back. Filed under smiles :). February 2, 2010 · 4:45 am. Filed under smiles :).
milliemirepoix.wordpress.com
November | 2011 | milliemirepoix
https://milliemirepoix.wordpress.com/2011/11
Eating in: the latest. Eating out: the latest. Archive for November, 2011 Monthly archive page. Pappardelle with hot smoked salmon & chives. On 22 November, 2011. Last week, when I made this pasta, I had just returned from a busy weekend in Auckland: time spent with new friends. A full-on and utterly fantastic Saturday at the (first ever! New Zealand Food Bloggers’ Conference. A prolonged boozy Sunday brunch (complete with bubbles and strawberries and peonies and asparagus! I don’t really know quit...
edibleplanet.wordpress.com
My Master Bread Recipe | Buy local, Eat global
https://edibleplanet.wordpress.com/2011/10/10/my-master-bread-recipe
Buy local, Eat global. The Edible Planet blog. October 10, 2011. My Master Bread Recipe. Well, I think I have finally cracked it. These are the important things:. Measure everything by weight – this eliminates all the random variations that you inevitably get when you measure by volume. Especially true if you are sharing recipes with people. The oven must be hot. At least 220 degrees C. When the bread is first put in the oven it rises very quickly before it ‘sets’ into it’s fina...Add some steam. Spr...
edibleplanet.wordpress.com
Making Glazed Fruit | Buy local, Eat global
https://edibleplanet.wordpress.com/2011/12/10/making-glazed-fruit
Buy local, Eat global. The Edible Planet blog. December 10, 2011. Glazed peel drying out on the rack. Seeing homemade glazed fruit that had been sitting in syrup for two years inspired us to give it a go making our own. If you google glazed fruit you get many comments saying they are so much better than anything you can buy. We decided to do orange and lemon peels because we had some. My google searches led to this blog post. The recipe we did was:. 15litres of water (extra water for the initial cook up).
edibleplanet.wordpress.com
Experiencing Eggs Goldenrod | Buy local, Eat global
https://edibleplanet.wordpress.com/2012/09/17/experiencing-eggs-goldenrod
Buy local, Eat global. The Edible Planet blog. September 17, 2012. When Andy mentioned a dish called Eggs Goldenrod fondly from his Texan childhood, I was intrigued. Growing up with chickens we had egg dishes of all sorts, including one where you make scrambled eggs from the yolk, spread it on toast and then beat the whites, dollop them on top with a sprinkling of cheese under the grill. There was a posher version of the recipe that suggested it was a dish with French origins called Eggs a la goldenrod.
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