4 years ago
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Don't Tread On Me
Today's Tune ~ From Chez's Music Vault
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What's Fer Supper?
A Face Only A Mother Could Love
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Chinese Scallion Pancakes - I've been making these for years and usually call them Chinese pizzas. I think they are referred to as pancakes in most restaurants though. lol What ever t...
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BBQ SAUCE OF THE WEEK: Pork Barrel BBQ - If the name "Pork Barrel" makes you think of politics, that's no coincidence. Heath Hall and Brett Thompson got the idea to get into the barbecue busine...
9 years ago -
post 16014 - http://ivideobokep.com/2014/07/video-tarian-hot-telanjang-dewasa.html http://ivideobokep.com/2014/07/foto-julia-perez-seksi.html http://ivideobokep.com/2014/...10 years ago
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Arc'd - We've known from the time we first saw our house that we'd likely make some significant changes to it, but have also acknowledged that if none of those cha...
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11 years ago -
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Daube Creole Recipe at Nola Cuisine - From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork, garlic and herbs and braised. Daube ...
12 years ago
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4 comments:
Your broccoli tomato quiche looks awesome. This would make a wonderful meal anytime of the day.
I've never understood people who say "It's too hot to eat." Summertime meals are the best and this quiche proves it!
Love your blog, photos and your musings!!!!!!!! If I could cook and bake, can and roast like you and bbq my husband of almost 40 years would be in heaven, I have tried to make some of your recipes oh, my goodness did they come out great and no one in my family knew they were from you and your blog, Happy 4th of July, I read you once a day to get some ideas on how to make some food that is outstanding!!!!!!!!!!!!!
mais, cher ~ don't you say the nicest thangs. ima so happy you get some ideas from my blog, and good on ya for taking my cryptic postings and running with it. it's all about putting your own spin on it, and using what you got on hand. dat's real cooking, not *paint by number* recipe cooking. where's the artistry in that, huh? i don't bloviate as much on this blog as i once did - most my time spent these days on FB ... friend me on FB if you want to dig a lil' deeper into the mind of an ol' retired chef.
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