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and then we eat

And then we eat. Friday, February 1, 2013. Sautéed potatoes with mushrooms. This is the ultimate Russian winter comfort food, and it's very easy to make. The only secret is, the potatoes and the mushrooms have to be cooked separately, then combined just before serving. Why can't we make it a one-skillet meal? I like to season my mushrooms with a little thyme, garlic, and fresh ground pepper. Most Russian cooks go for sautéed onions, and leave out the pepper. Try it both ways. Both are good. Heat oil in a...

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and then we eat | verylowflyingcat.blogspot.com Reviews
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And then we eat. Friday, February 1, 2013. Sautéed potatoes with mushrooms. This is the ultimate Russian winter comfort food, and it's very easy to make. The only secret is, the potatoes and the mushrooms have to be cooked separately, then combined just before serving. Why can't we make it a one-skillet meal? I like to season my mushrooms with a little thyme, garlic, and fresh ground pepper. Most Russian cooks go for sautéed onions, and leave out the pepper. Try it both ways. Both are good. Heat oil in a...
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and then we eat | verylowflyingcat.blogspot.com Reviews

https://verylowflyingcat.blogspot.com

And then we eat. Friday, February 1, 2013. Sautéed potatoes with mushrooms. This is the ultimate Russian winter comfort food, and it's very easy to make. The only secret is, the potatoes and the mushrooms have to be cooked separately, then combined just before serving. Why can't we make it a one-skillet meal? I like to season my mushrooms with a little thyme, garlic, and fresh ground pepper. Most Russian cooks go for sautéed onions, and leave out the pepper. Try it both ways. Both are good. Heat oil in a...

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and then we eat: May 2012

http://verylowflyingcat.blogspot.com/2012_05_01_archive.html

And then we eat. Thursday, May 24, 2012. Steamed asparagus and broccoli with lemon dressing. Roasted asparagus with orange and oregano. Asparagus with saffron champagne vinaigrette. Grilled chicken with asparagus. Quinoa pasta with beans and asparagus. Fava bean dip with garlic and Meyer lemon. Beans and peas ragout. Braised leeks in white wine. Leek, spinach, and Gruyere quiche. Sautéed radishes and watercress. Steamed artichokes with lemon vinaigrette. Posted using BlogPress from my iPad.

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and then we eat: The island feast

http://verylowflyingcat.blogspot.com/2012/12/the-island-feast.html

And then we eat. Sunday, December 9, 2012. It's always hard to come back from a vacation, especially one so perfect and food-centered as this one. Here are a few pictures from our South Pacific island feast. Farmers market in Neiafu:. This is what we were using for snacks while sailing. Our regular afternoon after diving and snorkeling snack consisted of New Zealand cheese, salami, and crackers with bananas and pineapple slices, and a drink of an unripe coconut with a shot of rum poured in. For breakfast...

3

and then we eat: November 2011

http://verylowflyingcat.blogspot.com/2011_11_01_archive.html

And then we eat. Monday, November 7, 2011. All my favorite fall fruits. Now is the magical time when all three of my favorite fruits come together at the market at the same time:. Are going out, the few still available are overripe, beginning to dry out, but still delicious. At this point, don't use them for cooking - enjoy them fresh while they last, or, if you are lucky to have a large tree, dry some for the winter. I don't even mention apples. Posted using BlogPress from my iPad. A drill with a wire b...

4

and then we eat: April 2012

http://verylowflyingcat.blogspot.com/2012_04_01_archive.html

And then we eat. Saturday, April 28, 2012. I didn’t say this! By all means, please do compost! It’s economical, fun, good for your garden and for the rest of the planet. However, I’ve noticed that people get carried away, and put on the compost pile things that should go in the pot and on the table. Please, do not compost these, give them a try:. Beet greens. They are sweet, tender, and full of vitamins. Why would you toss beet greens, and then go and buy Swiss chard? Broccoli stems. Peel them, cut a...

5

and then we eat: Learning Indian home cooking

http://verylowflyingcat.blogspot.com/2012/08/learning-indian-home-cooking.html

And then we eat. Tuesday, August 14, 2012. Learning Indian home cooking. This month I started cooking for one of your typical international Californian families: the husband is from Hungary, the wife from India. Both love their native cuisines, and want to share them at the family dinner table, but with two little kids and two full-time jobs they of course need help cooking. Today we had our first hands-on lesson:. 1-1/2 cup yellow lentils. 2 Tbsp olive oil. 2 tsp black mustard seed. 2 tsp cumin seed.

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artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: June 2008

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Art on the table. A creative and personal touch for your table by an Italian artist. Thursday, June 26, 2008. A few days ago I had lunch with my friend Helene: she prepared, among other things, a delicious salted cake which she has served cold. I returned at home and inspired by her cake I prepared the Mediterranean cake. It was a long time I didn't prepare it and I had forgotten its flavored taste! I think that the Mediterranean cake. Matches well with my napkin ring MY FLOWER. Both have a good smell!

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: Carrot cake and Pink lady

http://artonthetable.blogspot.com/2008/07/carrot-cake-and-pink-lady.html

Art on the table. A creative and personal touch for your table by an Italian artist. Wednesday, July 16, 2008. Carrot cake and Pink lady. For so many years I have tried recipes for carrot cakes that left me really disappointed. After having abandoned the idea to bake a good one, surprise! Stopping by different blogs, I found the good one. The blog is called El rincon de Bea. And her recipe was already a modification of a recipe found in a cook book. I started my experiments from Bea's modified recipe.

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: April 2008

http://artonthetable.blogspot.com/2008_04_01_archive.html

Art on the table. A creative and personal touch for your table by an Italian artist. Wednesday, April 30, 2008. Here's a tasty and easy recipe that can be served on all occasions. It's one of my favorite recipes that accompanies me for almost 20 years having always a huge success. I thought of combining the tarte. With the napkin ring " DAISY. Is made of galvanized aluminum wire and a wooden painted pearl; the tarte. To shop for them. Is certainly a recipe passe-partout. I usually prepare the tarte.

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: Cucumber surprise

http://artonthetable.blogspot.com/2008/07/cucumber-surprise.html

Art on the table. A creative and personal touch for your table by an Italian artist. Sunday, July 27, 2008. Is a fresh and delicate recipe that will perfectly suit the summer, during which we generally want to enjoy something refreshing and tasty at the same time. The cucumbers marry well in many recipes; Cucumber surprise. Surprise in the sense that each small bite contains a heart of ricotta cheese, pine nuts and fresh basil. The white plate gives a highlight to the pale green of the cucumber. I am pla...

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: Apple and cinnamon cake

http://artonthetable.blogspot.com/2008/06/apple-and-cinnamon-cake.html

Art on the table. A creative and personal touch for your table by an Italian artist. Tuesday, June 17, 2008. Apple and cinnamon cake. Last weekend we had a picnic on the beach, I prepared this Apple and cinnamon cake. That we really enjoyed with the spicy tea we bought on our last holiday in Edinburgh. It's a very tasty cake that you can enjoy for breakfast too. I love cinnamon, its taste and its flavor is . so amazing! Spiral is made of copper wire (height 5 cm - 2"). If you need them click here. Stir i...

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: Mediterranean cake

http://artonthetable.blogspot.com/2008/06/mediterranean-cake.html

Art on the table. A creative and personal touch for your table by an Italian artist. Thursday, June 26, 2008. A few days ago I had lunch with my friend Helene: she prepared, among other things, a delicious salted cake which she has served cold. I returned at home and inspired by her cake I prepared the Mediterranean cake. It was a long time I didn't prepare it and I had forgotten its flavored taste! I think that the Mediterranean cake. Matches well with my napkin ring MY FLOWER. Both have a good smell!

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: July 2008

http://artonthetable.blogspot.com/2008_07_01_archive.html

Art on the table. A creative and personal touch for your table by an Italian artist. Sunday, July 27, 2008. Is a fresh and delicate recipe that will perfectly suit the summer, during which we generally want to enjoy something refreshing and tasty at the same time. The cucumbers marry well in many recipes; Cucumber surprise. Surprise in the sense that each small bite contains a heart of ricotta cheese, pine nuts and fresh basil. The white plate gives a highlight to the pale green of the cucumber. I am pla...

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: LIMONCELLO cheers happy new year! and..I'm back

http://artonthetable.blogspot.com/2009/01/limoncello-cheers-happy-new-year-andim.html

Art on the table. A creative and personal touch for your table by an Italian artist. Thursday, January 8, 2009. LIMONCELLO cheers happy new year! After a long silence of months. I am back. This long silence was due in part to lack of time caused by the fact that we moved from France to Switzerland and in part to the time I needed to settle down in a new place. In addition to this .I'm lazy! But the arrival of the new year has given me the opportunity to start again . 5 big organic yellow lemons 1 organic...

artonthetable.blogspot.com artonthetable.blogspot.com

Art on the table: May 2008

http://artonthetable.blogspot.com/2008_05_01_archive.html

Art on the table. A creative and personal touch for your table by an Italian artist. Friday, May 23, 2008. Mint flavored raw sugar. When I have some spare time I like to prepare spiced salts, aromatic sugars and spicy oils. I will use them to add flavor to some dishes or just to add to a simple salad. Sometimes I put them in small jars and I offer them as gifts. Recently I had a love at first sight for fresh mint and so I decided to prepare the Mint flavored raw sugar, which I use for evening infusions.

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and then we eat

And then we eat. Friday, February 1, 2013. Sautéed potatoes with mushrooms. This is the ultimate Russian winter comfort food, and it's very easy to make. The only secret is, the potatoes and the mushrooms have to be cooked separately, then combined just before serving. Why can't we make it a one-skillet meal? I like to season my mushrooms with a little thyme, garlic, and fresh ground pepper. Most Russian cooks go for sautéed onions, and leave out the pepper. Try it both ways. Both are good. Heat oil in a...

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