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Friday, July 11, 2008. How to) Eat Your Veggies. A recap of all the good food Sudip made this week using delicious, freshly-farmed veggies. Enjoy! Anyway, the best thing you can do with produce like this is not to mess around with it too much. That means, for me, no fancy sauces, no complicated cooking process. A little coarse sea salt, a few lashings of black pepper, a touch of lemon or sherry vinegar, the best olive oil you can afford, and heat- what else do you need? Posted by Krista Walton Potter.

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Friday, July 11, 2008. How to) Eat Your Veggies. A recap of all the good food Sudip made this week using delicious, freshly-farmed veggies. Enjoy! Anyway, the best thing you can do with produce like this is not to mess around with it too much. That means, for me, no fancy sauces, no complicated cooking process. A little coarse sea salt, a few lashings of black pepper, a touch of lemon or sherry vinegar, the best olive oil you can afford, and heat- what else do you need? Posted by Krista Walton Potter.

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recipes | sassymolasses.blogspot.com Reviews

https://sassymolasses.blogspot.com

Friday, July 11, 2008. How to) Eat Your Veggies. A recap of all the good food Sudip made this week using delicious, freshly-farmed veggies. Enjoy! Anyway, the best thing you can do with produce like this is not to mess around with it too much. That means, for me, no fancy sauces, no complicated cooking process. A little coarse sea salt, a few lashings of black pepper, a touch of lemon or sherry vinegar, the best olive oil you can afford, and heat- what else do you need? Posted by Krista Walton Potter.

INTERNAL PAGES

sassymolasses.blogspot.com

1

recipes: Komi

http://sassymolasses.blogspot.com/2007/06/komi.html

Wednesday, June 13, 2007. Chef Johnny Monis' food with such common condiments? There were, I suppose, four parts to the meal, the first part being the most fun and complicated - the "Mezzatakia," which is just several tiny plates of things that they bring you one after the other. We had some really good sparkling white wine called "J," then Jared had a Smutty Nose beer which was delicious and I had some South African Rose. The courses for that were as follows:. 6 Next was tiny sandwiches: Mine was filled...

2

recipes: April 2007

http://sassymolasses.blogspot.com/2007_04_01_archive.html

Monday, April 23, 2007. I made this Pesto pizza for my roommate's going away dinner. She's leaving for three months to go work on a television show that is, apparently, Road Rules The Biggest Loser. What this had to do with Pesto Pizza, I don't know. I always wanted to make pizza, and i felt like this was a good start. It's easy to make, especially if you cheat like I do and buy the roll-out Pillsbury Pizza Dough. I suppose you could also buy pre. Made Pesto, but where's the fun in that?

3

recipes: Jambalaya / Measuring is for losers

http://sassymolasses.blogspot.com/2007/08/jambalaya-measuring-is-for-losers.html

Thursday, August 9, 2007. Jambalaya / Measuring is for losers. I needed to make a dish for a potluck that would rock people's socks off. This jambalaya totally did the trick. There wasn't a sock to be found by the end of the party. This recipe is courtesy of Rachel Ray, who is one of my least favorite food network hosts. The girl can cook though. 2 cups enriched white rice (a little more that half a pound, and about a 10 count of water). 1 tablespoon butter (more than I'd put on bread). Coarse salt and b...

4

recipes: July 2008

http://sassymolasses.blogspot.com/2008_07_01_archive.html

Friday, July 11, 2008. How to) Eat Your Veggies. A recap of all the good food Sudip made this week using delicious, freshly-farmed veggies. Enjoy! Anyway, the best thing you can do with produce like this is not to mess around with it too much. That means, for me, no fancy sauces, no complicated cooking process. A little coarse sea salt, a few lashings of black pepper, a touch of lemon or sherry vinegar, the best olive oil you can afford, and heat- what else do you need? Posted by Krista Walton Potter.

5

recipes: August 2007

http://sassymolasses.blogspot.com/2007_08_01_archive.html

Thursday, August 23, 2007. One of my friends has a bi-weekly potluck at her place. I take a lot of pride in going there and blowing away the competition with whatever I'm making that week. Some people might say that a potluck is not a competition. Well, for me it is. I can't stand knowing that someone else made better food than I did. "You're food is soooo. For people who don't know me, this requires some back story. A while ago, before Uzy. 1 white onion, peeled, sliced, quartered or whole. 1/2 medium o...

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recipes

Friday, July 11, 2008. How to) Eat Your Veggies. A recap of all the good food Sudip made this week using delicious, freshly-farmed veggies. Enjoy! Anyway, the best thing you can do with produce like this is not to mess around with it too much. That means, for me, no fancy sauces, no complicated cooking process. A little coarse sea salt, a few lashings of black pepper, a touch of lemon or sherry vinegar, the best olive oil you can afford, and heat- what else do you need? Posted by Krista Walton Potter.

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