Filling in the Blanks
From Wandering the World, 1 year ago Similar articles
A few weeks ago, one of my friends called me Carmen and asked ?where in the world' I was that day. I laughed aloud when I typed my response and explained I was still in Sydney, Australia. Although I may no longer live the life of an Expat Princess, I still haven't given up my wandering ways and if I had my druthers I never would. Reality, however, is a horrible affliction that has invaded my life and bank account like succubus on the prowl.I have put off that dreaded fun-sucking demon for...
Wandering the World
Spuds with a twist - Potatoes With Broad Bean, Cheese, Mint and Sesame Seed Filling
From Lucullian Delights, 3 days ago, Similar articles
  On Thursday I'm off to England where I will teach food photography at Plate To Page Somerset with my friends Jamie, Jeanne and Meeta. It feels unreal but this time I will go unless I break a leg or something. Or war breaks out. Or something worse (and that would be horrid things happening to my family). Like the nightmares I'm having in this period, I wake up ever so grateful I was only
Rainbow Love or... I wish I didn't know this existed and that I weren't so "in love" with it :(
From Mama(e) in Translation, 1 weeks ago, Similar articles
I just pinned it in Pinterest, but this deserves a blog post too. A quick one as I take a breather from grading. It's going well, but it does take a long time even when it's just "quick" no annotation and no rubric-filling grading.So this is the product I found out about this week from the catalog that kohls sends to my door every week:Â It's Fiesta's (I didn't even know this brand existed until Jenna blogged about it a few weeks ago) Masquerade Flatware set:Â This photo by Tempest Tea...
Armenian nutmeg cake- April Daring Bakers Challenge
From Kristin Buesing, 2 weeks ago, Similar articles
The Daring Bakers' April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: Nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.And fragrant they were. I made both and cannot decide which one I prefer, both recipes are so scrumptious. The Nazook reminded me a little of something we call "Franzbroetchen" in Hamburg, sweet but not too sweet and something you could have for...
when you have to pay, you file on the last day
From Mama(e) in Translation, 4 weeks ago, Similar articles
Last year I made a mistake when filling my W-4 form and I somehow claimed too many allowances (5!), so I only paid about 1% of federal tax and we had to pay over 1K. I already fixed the W-4 and hopefully that won't happen next year. Since we had to pay, K filed our taxes Sunday night and the money was withdrawn from our account yesterday. The good thing is that we're getting about 800 back from the state, so we'll be almost even. Phew!I hope not to have to pay again anytime...
Lobster Ravioli, Pea Shoots, & Smoked Paprika Sauce
From Ms. Glaze's Pommes d'Amour, 1 month ago, Similar articles
I made these lobster raviolis for a friend of mine who spent 9 months craving sushi, shellfish, and martinis. I promised her lobster once her baby was born and here it is! This is not the easiest dish especially if you start from scratch. I picked up my lobsters from my fish monger, butchered them, barbecued the bodies and poached the claws for presentation. Then I made the filling (while trying very hard not eat all the lobster) a tasty mixture of: pancetta, lobster meat, tarragon, spinach...
Estonian recipes: Barley with Smoked Pork (vastlapuder)
From Nami-nami, 1 month ago, Similar articles
February 2012 It's Shrove Tuesday today, and I'm sharing a traditional Estonian Shrove Tuesday recipe with you. You'll need exactly three ingredients - pearl barley, smoked pork and water (and some salt to taste, if necessary). Cheap, simple, filling, flavoursome, and surprisingly delicious :) You'll need a good chunk of smoked pork - ribs are perfect, though I've often used a fattier smoked cheek. This particular piece of meat is called maasuitsuribi (country-smoked ribs) in...
Welcome to our Keeping Kitchen
From Over the Tuscan Stove, 1 month ago, Similar articles
Spring is arriving slowly here in Tuscany, the hills are turning a patchwork of velvety green with rolling hills of wheat and dotted with yellow colza plants. The vines are budding and trees are filling out with leaves. It is my favorite season,but also because our little vegetable gardens are coming to life. My friend Kate in France, my soul sister in the kitchen and I have decided to celebrate the culinary traditions of our adopted homes by creating a special blog post, Keeping...
Parcels of goodness - Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling
From Lucullian Delights, 1 month ago, Similar articles
Cauliflower is nice but Romanescu cabbage is even nicer, it has a sweeter taste and it looks even better: it is famous example of fractals in food and with its strange forms and beautiful green colour, I never get tired of it. I photograph it every year but I am never satisfied, I never feel that I manage to show its splendors. Maybe that is because  it needs to be seen tridimensionally and
A dish to remember - Spicy Rice Cake With Tomatoes and Pancetta
From Lucullian Delights, 1 month ago, Similar articles
  First of all I want to thank you for all your warm comments on my ramble on food blogging, it just proves what I always say: I have the best readers there are! Some of you are even too nice, I might get carried away by the nice compliments and turn into a spoilt old brat. Or a grump although the nice spring weather here is doing its best to de-grump me by filling my mind with sunshine. It
Homemade candy recipes: fruit and nut truffles
From Nami-nami, 4 month ago, Similar articles
There's a candy I remember from my childhood. Our main chocolate factory, Kalev, was (and probably still is) well-known for its chocolate selections or "assortiikarp" as they're known in Estonian. I loved their ganache and praline filled chocolates in those chocolate selections, but my favourite ones were the foil-wrapped large truffles with fruit and nut filling. Here's my attempt to recreate these childhood favourites :) You can see the final product on the left on the photo above. Fruit...
