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s'kat and the miscellania

S'kat and the miscellania. Tuesday, September 04, 2012. Elixir For The Soul. September 19, 2007. By Shelley Rauch, shelleyrauch@gmail.com. My mother-in-law was the one who first clued me into the wonders of soup au pistou. In the unexpected chill of a late French spring evening, she found herself facing a steaming bowl of vegetable soup. Filled with beans, squash and tomatoes, it was all the more fragrant for the small ramekin of pistou served alongside. I curled up with my own steaming bowl on a muggy, ...

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s'kat and the miscellania | skatandthemisc.blogspot.com Reviews

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S'kat and the miscellania. Tuesday, September 04, 2012. Elixir For The Soul. September 19, 2007. By Shelley Rauch, shelleyrauch@gmail.com. My mother-in-law was the one who first clued me into the wonders of soup au pistou. In the unexpected chill of a late French spring evening, she found herself facing a steaming bowl of vegetable soup. Filled with beans, squash and tomatoes, it was all the more fragrant for the small ramekin of pistou served alongside. I curled up with my own steaming bowl on a muggy, ...

<META> KEYWORDS

1 soup au pistou

2 olive oil

3 salt

4 3 medium tomatoes

5 for the pistou

6 grated parmesan

7 0 comments

8 crannies unite

9 1/2 tablespoon butter

10 2 teaspoons cinnamon

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soup au pistou,olive oil,salt,3 medium tomatoes,for the pistou,grated parmesan,0 comments,crannies unite,1/2 tablespoon butter,2 teaspoons cinnamon,invert carefully,serve immediately,4 comments,sun dried tomato dip,1/4 cup s mayonnaise,3/4 teaspoon s salt

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s'kat and the miscellania | skatandthemisc.blogspot.com Reviews

https://skatandthemisc.blogspot.com

S'kat and the miscellania. Tuesday, September 04, 2012. Elixir For The Soul. September 19, 2007. By Shelley Rauch, shelleyrauch@gmail.com. My mother-in-law was the one who first clued me into the wonders of soup au pistou. In the unexpected chill of a late French spring evening, she found herself facing a steaming bowl of vegetable soup. Filled with beans, squash and tomatoes, it was all the more fragrant for the small ramekin of pistou served alongside. I curled up with my own steaming bowl on a muggy, ...

INTERNAL PAGES

skatandthemisc.blogspot.com

1

s'kat and the miscellania: September 2005

http://skatandthemisc.blogspot.com/2005_09_01_archive.html

S'kat and the miscellania. Tuesday, September 20, 2005. I have just moved my blog to a different platform; unfortunately, I had to delete the old one. I'm trying to get any broken links fixed as quickly as possible. In the meantime, you can go to the new blog here. Where there is a search box on the sidebar. Thanks for your patience! Agora World Fusion Bar and Bistro. Anna's Italian Restaurant and Pizzeria. Loosin’ That Brutti’s Feelin’, 10/14/2005). DP Review, 08/16/2006). The Blue Ridge Pig. Taphouse a...

2

s'kat and the miscellania: Bittersweet Decadence Cookies

http://skatandthemisc.blogspot.com/2007/12/bittersweet-decadence-cookies.html

S'kat and the miscellania. Monday, December 10, 2007. 1/4 cup AP flour. 1/4 teaspoon baking powder. 8 ounces bittersweet or semisweet chocolate, coarsely chopped. 2 tablespoons unsalted butter. 1 teaspoon pure vanilla extract. 2 cups walnuts or pecans, broken or chopped into large pieces. 6 ounces bittersweet or semisweet chocolate, chopped into chunks, or store-bought chocolate chunks. In a small bowl, mix the flour, baking powder, and salt together thoroughly; set aside. Also, I completely forgot to ad...

3

s'kat and the miscellania: March 2006

http://skatandthemisc.blogspot.com/2006_03_01_archive.html

S'kat and the miscellania. Wednesday, March 15, 2006. 12 ounces best-quality semi-sweet chocolate chips. 1/2 cup heavy cream. 2 tablespoons butter, cut into bits. 3/4 cup chunky peanut butter (admittedly, I use creamy Jiff's). 1/2 cup finely chopped salted peanuts, about. Makes about 40 truffles. 1 In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted. 2 Remove from heat and stir in vanilla and a pinch of salt.

4

s'kat and the miscellania: Italian Cheese Terrine

http://skatandthemisc.blogspot.com/2007/12/italian-cheese-terrine.html

S'kat and the miscellania. Monday, December 10, 2007. 1 (8 ounce) package cream cheese, softened. 2 tablespoons butter, softened. 1/2 cup freshly grated parmesan cheese. 2 tablespoons pesto sauce. 9 slices muenster cheese or mozzarella cheese, divided (1-ounce). 1 (14 1/2 ounce) can whole tomatoes, undrained. 3/4 cup chopped onions. 1 tablespoon minced fresh garlic. 2 tablespoons olive oil. 1/4 teaspoon dried basil. 1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped. Repeat with remain...

5

s'kat and the miscellania: November 2006

http://skatandthemisc.blogspot.com/2006_11_01_archive.html

S'kat and the miscellania. Wednesday, November 29, 2006. Alan Richman's Manly Mish-Mash. Perhaps you read GQ magazine recently, and saw Alan Richman's article upon New Orleans' cuisine entitled, "Yes, We're Open. In that case, perhaps you saw a mention online. here,. Richman responds on his blog. And consents to an interview with Appetites. Obviously, the man doesn't much care for New Orleans, be it the city, the folk or the food. His narrative is filled with interesting tidbits, such as:. That New Orlea...

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S'kat and the miscellania. Tuesday, September 04, 2012. Elixir For The Soul. September 19, 2007. By Shelley Rauch, shelleyrauch@gmail.com. My mother-in-law was the one who first clued me into the wonders of soup au pistou. In the unexpected chill of a late French spring evening, she found herself facing a steaming bowl of vegetable soup. Filled with beans, squash and tomatoes, it was all the more fragrant for the small ramekin of pistou served alongside. I curled up with my own steaming bowl on a muggy, ...

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