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Viv's Recipes

Saturday, April 9, 2011. This is a Hungarian style potato salad and has not a drop of mayonnaise. We served it regularly in Italy at Casa Singerna in the welcome barbecue to rave reviews, sneaking it in as an Italian specialty. About equal parts onion to potato). I use olive oil, but my Hungarian forbears would disagree with that strongly! 2 parts oil : 1 part vinegar). Whisk together oil and vinegar and salt in a salad bowl that is big enough to hold the finished salad. Saturday, March 12, 2011. Punch d...

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Saturday, April 9, 2011. This is a Hungarian style potato salad and has not a drop of mayonnaise. We served it regularly in Italy at Casa Singerna in the welcome barbecue to rave reviews, sneaking it in as an Italian specialty. About equal parts onion to potato). I use olive oil, but my Hungarian forbears would disagree with that strongly! 2 parts oil : 1 part vinegar). Whisk together oil and vinegar and salt in a salad bowl that is big enough to hold the finished salad. Saturday, March 12, 2011. Punch d...

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Viv's Recipes | vrecipe.blogspot.com Reviews

https://vrecipe.blogspot.com

Saturday, April 9, 2011. This is a Hungarian style potato salad and has not a drop of mayonnaise. We served it regularly in Italy at Casa Singerna in the welcome barbecue to rave reviews, sneaking it in as an Italian specialty. About equal parts onion to potato). I use olive oil, but my Hungarian forbears would disagree with that strongly! 2 parts oil : 1 part vinegar). Whisk together oil and vinegar and salt in a salad bowl that is big enough to hold the finished salad. Saturday, March 12, 2011. Punch d...

INTERNAL PAGES

vrecipe.blogspot.com

1

Viv's Recipes: John's peanut dipping sauce

http://www.vrecipe.blogspot.com/2008/08/johns-peanut-dipping-sauce.html

Friday, August 8, 2008. John's peanut dipping sauce. John introduced us to the relative simplicity of making fresh spring rolls at home. He mixes up a lovely thick and sweet dipping sauce for them:. Large spoonful peanut butter. Hot water to thin pb. Mix pb with hot water to create a thinner paste. Mix in some hoisin sauce to taste. Subscribe to: Post Comments (Atom). Johns peanut dipping sauce. Bean Curd and Green Bean Red Curry. Blogging happens mostly when Ron and I are travelling .

2

Viv's Recipes: Salad Dressing

http://www.vrecipe.blogspot.com/2008/08/salad-dressing.html

Sunday, August 17, 2008. Heaping spoonful of dijon mustard. The proportion is roughly 1/3 of 1st 3 things mixed together and then olive oil. It all depends on the flavourfulness of your chosen ingredients and how tart you like the dressing. It is important to taste and adjust if necessary before you dress the salad. For my basic dressing, I usually make only enough for the current salad, but if there is too much I keep it for the next day and add a bit more to freshen it up. Johns peanut dipping sauce.

3

Viv's Recipes: July 2007

http://www.vrecipe.blogspot.com/2007_07_01_archive.html

Friday, July 27, 2007. 1 onion chopped finely. 4 - 6 Italian style sausage. 2 large cans whole plum tomato. 2 Tbsp cinnamon (to taste). Cayenne pepper (to taste). Cook onion until translucent, add carrot at some point along the way. Crumble in the sausage. and brown. Add cinnamon and cayenne. Cook for a bit. Open the tomatoes and chop up in can before adding to the pot. Simmer for an hour or two. Wednesday, July 25, 2007. Ian's awesome sausage sauce. 2 Tbsp chopped onion. Taste and add salt if necessary.

4

Viv's Recipes: October 2008

http://www.vrecipe.blogspot.com/2008_10_01_archive.html

Thursday, October 23, 2008. ROSEMARY POLENTA (serves 2 - 3 people). Bring to a boil 2 cups of chicken stock (or water with a bouillon cube). Add 2 Tbsp chopped fresh rosemary and a dollop of butter. Let simmer at least 5 minutes. Whisk in 7 Tbsp of instant polenta or cornmeal. Stir as it thickens for 2 - 5 minutes. Add a Tbsp of olive oil and 1/4 cup of milk or cream. Subscribe to: Posts (Atom). Blogging happens mostly when Ron and I are travelling . View my complete profile.

5

Viv's Recipes: April 2007

http://www.vrecipe.blogspot.com/2007_04_01_archive.html

Sunday, April 1, 2007. This is from the LCBO food and drink nagazine, AUTUMN 2003. It was first served to us by Todd and Nat. 6 oz (175 g) bittersweet chocolate. 2/3 cup (150 mL) unsalted butter. 1/3 cup (75 mL) sugar. 1/3 cup (75 mL) all-purpose flour. Preheat oven to 425°F (220°C). In heavy pot on low heat, melt chocolate and butter together. Cool slightly. Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 4 minutes. See the original recipe from lcbo website. Add th...

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viviang.blogspot.com

Viv's Blog: The best part is that it is over

http://viviang.blogspot.com/2012/06/best-part-is-that-it-is-over.html

The best part is that it is over. Arrived in Tahiti following an overnight passage from Tikehau. We had good speed and a good sail, as far as the sailors were concerned. However, I am not a sailor and for me it was our after hour of terrifying. Pitch and roll on the waves, waves breaking over the bows and into the cockpits. And later, hurtling blindly into the darkness on our night watch. I thought internet would be easier here, but it turns out not to be so. Posted by Vivian Goffart. Segue is no. 1.

viviang.blogspot.com

Viv's Blog: Puddle Jump Party

http://viviang.blogspot.com/2012/06/puddle-jump-party.html

Was hard to switch paddle to other side as called without losing grip os your paddle. Incredible rainstorm in the night with high winds . THe rain was blowing up through the ventilation around the roof despite the very wide eaves. Posted by Vivian Goffart. Subscribe to: Post Comments (Atom). Blogging happens mostly when Ron and I are travelling . View my complete profile. Segue is no. 1. Into the lagoon from our bungalow. Moorea - day 2. Moorea - day 1. The best part is that it is over.

viviang.blogspot.com

Viv's Blog: Tikehau continued

http://viviang.blogspot.com/2012/06/tikehau-continued.html

Still anchored outside the passage at Tikehau. Windspeed is increasing and it does not look good for going inside. We will get on out way in the afternoon for the final passage to Tahiti. A kite boarder drops in on the boat after surf/sailing through the pass. JJ was born in Toronto though lives in Houston now. A boat is out to pick him up but they are not very attentive to the fact that he can't get back up-current to reach them. He is thankful f our back steps and a can of beer. Why does France bother?

viviang.blogspot.com

Viv's Blog: Moorea - day 2

http://viviang.blogspot.com/2012/06/moorea-day-2.html

Moorea - day 2. Came to a little cafe for coffee and excellent croissant. They have internet hotspot here to make all this blogging possible. Happy to report that it is not dull and grey today as forecasted and we can get back to sun and fun activities! Need to do a lot of snorkelling to make up for the rich and lovely french food we are enjoying here. Posted by Vivian Goffart. Subscribe to: Post Comments (Atom). Blogging happens mostly when Ron and I are travelling . View my complete profile.

viviang.blogspot.com

Viv's Blog: Segue is no. 1

http://viviang.blogspot.com/2012/06/segue-is-no-1.html

Segue is no. 1. Festivities for the sailing association included a great little ukelele group. Tomorrow should be more interesting with a canoe race and other miscellaneous polynesian activities like coconut husking. Dinner at Le Honu Iti was less than excellent but the rays swimming at waters edge were a treat. A man at the next table was propounding loudly in English about I am not sure what, but it was disruptive to the whole restaurant. Posted by Vivian Goffart. Subscribe to: Post Comments (Atom).

viviang.blogspot.com

Viv's Blog: Last day

http://viviang.blogspot.com/2012/06/last-day.html

Just checked out from our hotel and into our local cafe for a final cafe and croissant. We catch a ferry back to Tahiti where a rental car should be waiting for us. Our flight is at midnight. We will take a leisurely drive around the island of Tahiti as a final touristic adventure of our trip. Ron delivered 2 jerry cans of gas for the dinghy this morning along with baguettes and croissants and we said our final goodbyes to Segue and its crew. Posted by Vivian Goffart. Subscribe to: Post Comments (Atom).

viviang.blogspot.com

Viv's Blog: January 2013

http://viviang.blogspot.com/2013_01_01_archive.html

Back to the coast. Todays drive took us through some of the most varied landscapes I've seen in a few hours - from the mountains south of Lake Tahoe to Monterey Bay. Carmel-by-the-sea at night is vry concious of light pollution. There are no street lights, just a bit of lighting from store display windows. It feels uncanny, a feeling no doubt compounded by the moonless ski due to cloud cover. On to Big Sur in the morning. Posted by Vivian Goffart. Posted by Vivian Goffart. Posted by Vivian Goffart. We go...

viviang.blogspot.com

Viv's Blog: Into the lagoon from our bungalow

http://viviang.blogspot.com/2012/06/into-lagoon-from-our-bungalow.html

Into the lagoon from our bungalow. Happy that the weather looks much nicer than predicted. Breakfast and Internet at a local cafe. Their croissants are worth going back for, and we've not had internet speeds this good since leaving Toronto. Dinner out at a restaurant next to our hotel is in a lovely setting right at the waters edge, but the food is disappointing, even more so because it is the most expensive meal we've had. Posted by Vivian Goffart. Subscribe to: Post Comments (Atom). Segue is no. 1.

viviang.blogspot.com

Viv's Blog: REALLY tall trees

http://viviang.blogspot.com/2013/01/really-tall-trees.html

After driving the Avenue of the Giants, and strolling through some old growth forests, we ended our day in Garberville CA. A strange little town with typically atypical Californians in some interesting outfits, full beards, long embroidered coats, odd knitted hats. Found an extensive health food market with organic everything. Pots of artisanal yoghurt at $4.75 a serving. Wesettled on sheeps milk variety for 1/2 that price. Oh, I forgot to mention that we saw some Elk! And delicious it was too. Blogging ...

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Viv's Recipes

Saturday, April 9, 2011. This is a Hungarian style potato salad and has not a drop of mayonnaise. We served it regularly in Italy at Casa Singerna in the welcome barbecue to rave reviews, sneaking it in as an Italian specialty. About equal parts onion to potato). I use olive oil, but my Hungarian forbears would disagree with that strongly! 2 parts oil : 1 part vinegar). Whisk together oil and vinegar and salt in a salad bowl that is big enough to hold the finished salad. Saturday, March 12, 2011. Punch d...

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