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A food blog from a would be gastrop*rnographer

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. A sort of...

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A food blog from a would be gastrop*rnographer | thepapillonpantry.blogspot.com Reviews
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A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. A sort of...
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A food blog from a would be gastrop*rnographer | thepapillonpantry.blogspot.com Reviews

https://thepapillonpantry.blogspot.com

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. A sort of...

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thepapillonpantry.blogspot.com thepapillonpantry.blogspot.com
1

A food blog from a would be gastrop*rnographer: September 2011

http://thepapillonpantry.blogspot.com/2011_09_01_archive.html

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. I had no ...

2

A food blog from a would be gastrop*rnographer: Restaurant review: Canberra: Koochi Afghan cafe

http://thepapillonpantry.blogspot.com/2013/03/restaurant-review-canberra-koochi.html

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. The decor...

3

A food blog from a would be gastrop*rnographer: Deepest Darkest Chocolate Fudge biscuits

http://thepapillonpantry.blogspot.com/2012/09/deepest-darkest-chocolate-fudge-biscuits.html

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. 113g unsw...

4

A food blog from a would be gastrop*rnographer: Interesting new marinade

http://thepapillonpantry.blogspot.com/2012/07/interesting-new-marinade.html

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. The chick...

5

A food blog from a would be gastrop*rnographer: September 2012

http://thepapillonpantry.blogspot.com/2012_09_01_archive.html

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. 113g unsw...

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roseandvioletkitchencreations.blogspot.com roseandvioletkitchencreations.blogspot.com

Rose and Violet Creations: January 2011

http://roseandvioletkitchencreations.blogspot.com/2011_01_01_archive.html

Rose and Violet Creations. A place to show off! Friday, January 14, 2011. Macaroni and Cheese for Dinner. So today I have taken the easy way out and made my version of mac and cheese for the kids dinner. This does mean making the pasta as well but pasta isn't that hard to make, especially if you have a helper in the kitchen like I do. 100 g 'OO' Flour. Mix/knead together to make a dough then use pasta machine or roll out to make your pasta. Simple really it was more than 1/2 the price here in Australia!

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: Tofu or Not Tofu...*

http://uglifruit.blogspot.com/2011/01/tofu-or-not-tofu.html

Tofu or Not Tofu.*. Spicy Peapod and Sesame Tofu Stirfry. 2T mirin or dry sherry. 3/4t red chile flakes. Approx. 2T. oil or more (to fry with). 1lb firm tofu, patted dry, cut into big cubes. 3 medium shallots, thinly sliced. 4 medium garlic cloves, thinly sliced. 1lb peapods, ends cut off. 1T white sesame seeds. 1 Whisk together first 6 ingredients, set aside. 2 Heat oil over high til it smokes, add tofu, cook on each side until brown 3 min. Remove to plate and set aside. Tofu or not tofu?

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: Drunken Pasta and Sexy Cupcakes

http://uglifruit.blogspot.com/2006/09/drunken-pasta-and-sexy-cupcakes.html

Drunken Pasta and Sexy Cupcakes. Fall is in the air and food is oven again. This past weekend I've tried Molly's marinated chevre. Chockylit's Late Summer cupcakes. Recommendation) and a fellow GoLers Vodka Cream pasta recipe. Phew. Luckily, these have all been made to share. There's nothing better than trying out new recipes on unsuspecting.um.I mean others who may appreciate new flavors too. Share the love, right? I wish I had counter space. Sigh. 2 cloves garlic, minced. 2 shallots, minced. Stir cream...

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: 12 for me, none for you!

http://uglifruit.blogspot.com/2011/04/holiday-yum.html

12 for me, none for you! And so it begins. The holiday that's full of eggs, matzo, and more eggs. Yes, folks, it's Passover time again. The first seder was last night and full of fantastic traditional foods - the brisket, the fried matzo, the charoset, etc. I had hoped to try out a new recipe involving berries, chocolate sponge cake and marscapone (yum! But a few hours before I re-read the recipe and noticed it said make 24 hrs in advance (oops! This recipe from food&wine.com. 3 cups confectioners' sugar.

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: 201012

http://uglifruit.blogspot.com/2010_12_01_archive.html

Ice cream in the snow? Yes, please. This past week was eggnog ice cream at Goldie's in Prairie City, Iowa. You can see my previous post about Goldie's here. The eggnog was phenomenal. The fuzzi-'rents and I stopped there last week on they way to pick up Lucky from doggy daycare in Runnells. It was so good I finished the whole thing (hence the less than gorgeous photo of the above ice cream phone). It was just as good. There's still most of it left.but not for long. Mwhahahaha! Disclaimer.I never real...

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: Return of the ICM!*

http://uglifruit.blogspot.com/2010/07/return-of-icm.html

Return of the ICM! It's summer. In Iowa. That means HOT! It also means a search for the best locally produced ice cream. It is still the ICM's goal to make it to Le Mars, Iowa and eat.I mean check out the Ice Cream Museum. For realsies. But for now we'll have to be satisfied with tastings a little closer to home. They raise cows and wallabies, is Iowa not trippy? In Waterloo. Heyn's and Whitey's in Iowa City. And Wilton Candy Kitchen (one hundred and fifty years.and counting! Oh man, I wish we had! Prair...

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: 201101

http://uglifruit.blogspot.com/2011_01_01_archive.html

Tofu or Not Tofu.*. Spicy Peapod and Sesame Tofu Stirfry. 2T mirin or dry sherry. 3/4t red chile flakes. Approx. 2T. oil or more (to fry with). 1lb firm tofu, patted dry, cut into big cubes. 3 medium shallots, thinly sliced. 4 medium garlic cloves, thinly sliced. 1lb peapods, ends cut off. 1T white sesame seeds. 1 Whisk together first 6 ingredients, set aside. 2 Heat oil over high til it smokes, add tofu, cook on each side until brown 3 min. Remove to plate and set aside. Dread Bitter Pine Nut Syndrome.

uglifruit.blogspot.com uglifruit.blogspot.com

Ugly Fruit: Rockin' the Soups

http://uglifruit.blogspot.com/2010/12/rockin-soups.html

This has been an awesome week for soup. I have been ON! And no clue why ;) The first one was the best batch of tortilla soup I've made to date. Recipe to come. The second was a Zesty Vegetarian Tomato Soup, served with a nice chicken caeser salad. While in Switzerland. Swooon. And Amy's organic chunky tomato bisque when I returned home to the US. I've tried a few attempts at tomato soup deliciousness and have been not so impressed. But the recipe I hacked this week was ALL THAT AND A BOWL OF SOUP! Sweat ...

genevestewart.com genevestewart.com

Stage One | Genève’s Kitchen

http://www.genevestewart.com/blog/2007/04/26/stage-one

Larr; Recipe for Happiness. April 26th, 2007 · 16 Comments. My first task was to change into chef whites that were provided to me and as I began to change in the locker room I felt grateful that Id already had a few culinary classes under my belt. While getting changed sounds basic enough there is actually a particular. A HUGE tub of chicken. By the end I was a pro at finding exactly where you could cut through the chicken bone at the joint easily. Finally I located my knife kit, returned the knife Id us...

roseandvioletkitchencreations.blogspot.com roseandvioletkitchencreations.blogspot.com

Rose and Violet Creations: Easter Gifts for the Girls!

http://roseandvioletkitchencreations.blogspot.com/2012/04/easter-gifts-for-girls.html

Rose and Violet Creations. A place to show off! Saturday, April 7, 2012. Easter Gifts for the Girls! Easter 'Egg' Plates made for Gracie and Cordi at my Ceramics class. Subscribe to: Post Comments (Atom). Sunbury, Victoria, Australia. I live in Sunbury, Victoria with my family, 3 little girls, Grace and Cordelia, Katalina and my husband Dean. I love to cook and do lots of other crafts including scrapbooking, sewings, and cross stitching, this is a place to show what I have done. View my complete profile.

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The Papillon Dance Academy | Ballet, Classical Dance

The Sleeping Beauty 2012. The Papillon Dance Academy. Ballet, Classical Dance. Posted by Lisa Hylton. Asymp; Comments Off on Timetable. 345 – 4.15 Pre-primary 4.30 – 5.30 Grade 4. 415 – 5.00 Primary 1. 500 – 5.45 Grade 1. 430 – 5.30 Grade 3 4.30 – 5.15 Primary 2. 515 – 6.00 Grade 2. 400 – 5.00 Release Technique (a Modern Dance form). Posted by Lisa Hylton. Asymp; Leave a comment. Spring Term 2015 : 12th January – 27th March. Half Term : 16th – 20th February. Summer Term 2015 : 27th April – 13th July.

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Blog de thepapillone - Ŧยtยг ๓ค๓คภ !!! - Skyrock.com

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thepapillonman11's blog - Blog de thepapillonman11 - Skyrock.com

07/06/2009 at 9:43 AM. 18/08/2009 at 12:16 PM. C'mon chien un peu foufou et rigolot! Subscribe to my blog! C'mon chien un peu foufou et rigolot! Don't forget that insults, racism, etc. are forbidden by Skyrock's 'General Terms of Use' and that you can be identified by your IP address (66.160.134.2) if someone makes a complaint. Please enter the sequence of characters in the field below. Posted on Wednesday, 15 July 2009 at 8:44 AM. Edited on Tuesday, 18 August 2009 at 12:16 PM. Un jeu de no life! Posted ...

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A food blog from a would be gastrop*rnographer

A food blog from a would be gastrop*rnographer. My Red Bubble photograph site. I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking. View my complete profile. Subscribe to The Papillon Pantry. Make your own badge here. A sort of...

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