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An American living in South Africa, loving food, and writing about it. So much has happened since I last posted! Kristen, Phumelele and I on Grad Day.
My first attempt at a Blog so please bear with me. My plan is to blog about cooking - all the possible aspects of this wonderful hobby. I hope you enjoy what I have to share and regularly return to read my blog. Thursday, June 4, 2009.
here we talk about food, cooking, eating, and generally enjoying life. i hope you enjoy it here, i enjoy having you. Monday, April 16, 2012. Two blog posts in the space of a week? I know. But I had to announce the winners of the giveaway I posted last week. And without further ado, these two lovely people will be enjoying the best that the Cape Town restaurant scene has to offer this Saturday.
Follow me to Stellenbosch where I will be taking classes and doing service work for the semester! Saturday, May 29, 2010. The view from the beach camp. The market at Tofo Beach. We were sitting in the boat as the truck towed it to the water. Thursday, May 27, 2010. When we woke up on.
No products in the cart. All proceeds from these sales will be donated to our partners. You will be able to select the partner who receives the proceeds from your transaction. Free 5-Day Plant-Based Eating Plan.
Ty i Twoi bliscy jesteście dla nas najważniejsi. Zrobimy wszystko, abyście czuli się u nas jak w domu. Masz ochotę na wspólny obiad z najbliższymi, spotkanie z przyjaciółmi przy dobrym jedzeniu, a może lunch w przerwie od pracy? Witaj w PESTO restauracji serwującej włoską kuchnię, z menu opartym tylko na świeżych składnikach, łączącym prostotę z najlepszym smakiem.
Πέμπτη, 15 Δεκεμβρίου 2011. καλά και κακά! Οι δύο ομάδες έ.
And then topping them with enough extra virgin olive oil to cover the entire contents. To oven dry your own tomatoes, simply take a kilo of ripe, plum tomatoes, cut them in half lengthways and place them on a baking tray, skin-side down. I sometimes sprinkle a pinch of. 200g oven-dried tomatoes, baked with a sprinkling of. 120ml extra virgin olive oil.
Solo pochi minuti dalla raccolta per trasformare il basilico nel nostro pesto artigianale. Il Pestone con grande cura. Freschezza e sapore garantiti grazie ai contenitori isotermici con ghiaccio sintetico.