thereddragoncafe.blogspot.com

The Red Dragon Cafe

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, June 6, 2010. I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer! The process is VERY easy.

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The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, June 6, 2010. I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer! The process is VERY easy.

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2 thermometer

3 yogurt

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6 labels recipes

7 1 comment

8 our first mushroom

9 mushroom 1st harvest

10 labels mushroom

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The Red Dragon Cafe | thereddragoncafe.blogspot.com Reviews

https://thereddragoncafe.blogspot.com

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, June 6, 2010. I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer! The process is VERY easy.

INTERNAL PAGES

thereddragoncafe.blogspot.com

1

The Red Dragon Cafe: 125 Pounds of Pulled Pork!!

http://thereddragoncafe.blogspot.com/2009/10/125-pounds-of-pulled-pork.html

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, October 18, 2009. 125 Pounds of Pulled Pork! On Friday; the day before the event we prepped the meat by trimming some of the fat but not all – Fat = Flavor! The meat was rubbed with a dry rub mix of:. 4 Cups of Brown Sugar. 1 Cup Kosher Salt. 190; Cup of Cinnamon. 1 Tablespoon of Cumin. 2009 St Pius Harvest Fest.

2

The Red Dragon Cafe: Cabbage Kale and Bread Soup!

http://thereddragoncafe.blogspot.com/2009/09/cabbage-kale-and-bread-soup.html

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, September 20, 2009. Cabbage Kale and Bread Soup! Once again, the garden provides inspiration! We grew several Savoy cabbages in the garden this year. This cabbage is just spectacular! So here is what you will need. 8226; 3 quarts good-quality chicken (I like College Inn BOLD in the brown box). 8226; Olive oil.

3

The Red Dragon Cafe: Blueberry Wine

http://thereddragoncafe.blogspot.com/2009/09/blueberry-wine.html

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Saturday, September 19, 2009. The juice was then transferred to a glass carboy where it was allowed to ferment for 1 week. We racked the wine to get rid of the sediment. Racking just means transferring from one container to another. The wine was again allowed to sit and ferment for 2 more weeks. Chef Phil and Malinda.

4

The Red Dragon Cafe: June 2010

http://thereddragoncafe.blogspot.com/2010_06_01_archive.html

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, June 6, 2010. I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer! The process is VERY easy.

5

The Red Dragon Cafe: Dry Sausage and Cappocola Making

http://thereddragoncafe.blogspot.com/2009/12/dry-sausage-and-cappocola-making.html

The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Saturday, December 12, 2009. Dry Sausage and Cappocola Making. My father and his friend Vito have been making dried sausage and cappocola for years; now as they are aging and slowing down it is time to pass the torch. Phil has been helping them for the past few days taking it all in. Dry Sausage and Cappocola Making.

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The Red Dragon Cafe. This blog is will give you a glimpse into our hobbies of gardening, green living, home brewing and most of all cooking in the RED DRAGON; our wood fired brick oven. Sunday, June 6, 2010. I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer! The process is VERY easy.

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