12 Oct
I decided it was time to make the first batch of potato leek soup of the season, and some toaster croutons (fast and dirty: drizzle a piece of bread with some olive oil and salt, toast it, cut it up into croutons). Soup weather is here for sure. Click ‘more’ for some other favorite soups.
Earlier:
Potato Leek Soup
Quickest Chicken Stock
Better Chicken Stock
Vegetable Stock
Smoky Black Bean Soup
Pureed Pumpkin Soup
Miso Soup
Lavoro per il domani – uno sguardo di Yesturdays ad alcuni esempi…
Notato appena questo esempio, via Megan McCormick sopra Twitter e credilo per essere estremamente informativo ed ugualmente il punto…
Travail de Yesturdays pour le demain – un regard à quelques exemples…
Juste noté cet exemple, par l’intermédiaire de jon halign dessus Journal de phase et imaginez-le pour être très instructif et trop le point…
Trabalho para o amanhã – um olhar de Yesturdays em alguns exemplos…
Observado este exemplo, através de arnold hardvalder sobre Facebook e acredite-o para ser extremamente informativo e demasiado o ponto…
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Travail de Yesturdays pour le demain – un regard à quelques exemples…
Juste noté cet exemple, par l’intermédiaire de Megan hardvalder dessus Facebook et trouvé lui pour être extrêmement instructif et trop le point…
… [Trackback]…
[…] Infos to that Topic: bencookseverything.com/2010/10/this-weekend/ […]…
Travail de Yesturdays pour le demain – un regard à quelques exemples…
Juste noté cet exemple, par l’intermédiaire de arnold hardvalder dessus Journal de phase et imaginez-le pour être extrêmement instructif et trop le point…
This Weekend: Potato Leek Soup, Real Croutons | Ben Cooks Everything…
Comment writing is something of a new art form, and as many people who get comments will tell you, some are great and some are horrible. In fact, I’ve embedded a hilarious video at the bottom of this article of some girls from YouTube doing a rap song…
Dusting off the ol’ blog to write about some things that I ate in Florence and around Tuscany last month. Or, 2 months ago. July 16th-20th, 2014. Michael and I were there for about 5 days at the end of July. Below are some of the highlights. Bear with me, because this is kind of long, and it’s kind of also the travel journal I was too lazy to keep up with while we were on the road.
Pernil takes a long time but it’s so, so worth it.
Make this simple syrup out of rhubarb for cocktails, mocktails, lemonade, whatever.
What do you do with ramps? As little as possible.
I received a press copy of How to Cook Everything: The Basics weeks ago, and I meant to write about it right away. But I found myself stymied. Because I think that what Bittman and his team may have unleashed upon us here is a book so good that it could replace the full edition. […]
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