At lunch we were visited by Loes, an old friend of Joe and Jan Pieter. She brought a gigantic scale

In short, we reap today four crates with water bombs. Big shiny zipper olives, each with a big water drop. After an hour I had to pick grandma hands full of wrinkles and I was chilled to the bone. But then you should not go picking, while everyone had a nice fleece or windbreaker. In your T-shirt
At lunch we were visited by Loes, an old friend of Joe and Jan Pieter. She brought a gigantic scale with Chanterelles. Loes came along with Chanterelles, we harvest more than 5Kg. Mirto berries and Jan Pieter made them ready for the liqueur. Previously, my mother made on rainy days eating neglecting fit. Comfort Food I call it. Warm, tasty and easy to eat. That it occasionally requires a little more preparation than just 1,2,3 canned soup, is I do not think such a dilemma. Under preparing food are your thoughts on the food and it's a great way to go back a good perspective on things. Keep your mind hanging elsewhere, then you have 1,2,3 burnt food ........ My mother's Comfort Food # 1 was a sandwich ragout. (No. 2 was the fried cheese sandwich, but more on that another time). uniq foods Last night as we were at dinner as a kind of Primi piatti (first course) toasted bread with Chanterelle ragout and rain tapped out against the windows, it was just like old times: with fine people a tavola. That was the way all week, a tavola or tra gli Alberi (in the trees)
Remove the skins off, remove the seeds away and make nice slices (cut fringes and ugly bits off). Place the slices on a flat dish and add the thinly sliced garlic over, followed by thyme, salt and pepper. Sprinkle the dish with a little balsamic vinegar and olive oil.
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During the Renaissance, in the time of Catherine di Medici, not only to the arts, but also the art of food and cooking was rampant. Turned the happy Nothing more chopping, cooking and preserving cooked uniq foods oily sauces or in brine tanks, no one wanted fresh and beautiful, but most simply. Of course, simply having a Renaissance uniq foods wink. Pellegrino Artusi (1820 to 1922 in Italy) was home from a Literary critic but had a great love for food and cooking. You can call him at ease a Gastronoom. He wrote a great book "La Scienza in cucina e l'arte di mangiare bene" (The science of cooking and the art of good food "Pellegrino is a man after my own heart: He has humor, it is plainly obvious and does not throw expensive French terms. He talks about food, products and everything to do with it and no more. The translators of his book have not been tempted by a "cookbook" it is as something like "Alice's cookbook B. Toklas, but in Italian., you need these two really house and read regularly, uniq foods it will delight to stay in the land of culinary uniq foods temptations, just generous uniq foods satisfy and help. But what Pellegrino then make by Catherine de Medici? Exactly two clear products, flavorful preparations to eat fresh, and they came from Italy and Tuscany was not unfamiliar territory for them ..... it's just so you know.
As of November 22, you can get it in my kitchen cooking and tasting the flavor inspiring journey I while picking olives in Tuscany did. Costs are E 25,00 per person. I also serve a special wine package for pre, main and dessert. Reservations are required. www.carokookt.nl
A wonderful book to read and have. Artusi's uniq foods direct way of explaining how to prepare something (Jip and Janneke language) make it very accessible. A top gift for someone who has everything and loves cooking and good food. There is a beautiful hardback spending approx. E 60,00 and a soft cover for around E 40,00 available.
To leering and entertainment. A real book for Christmas uniq foods or for someone who has everything. It's a cookbook and history book in a. The ladies Toklas and Gertrude Stein make it an occasional game and allow a variety of chefs, cooks and chefs are reviewed. It takes place during the war in France. A highly recommended.
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