Wednesday John invited his former high school history teacher over for dinner with some of his other high school friends. John, James, and I made dinner. I was put in charge of pizza dough and James was put in charge of sauce and toppings. I made my dough using the following recipe. It creates two […]
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Monthly Archives: February 2005These Cortas Kamar-Deen Apricot Sheets (1 lb 2 oz. Apricots, glucose, sugar, olive oil.) were part of our Devon loot. I have been debating what to do with them for a bit now and I thought I would open up the issue for suggestions. Please email your suggestions to me at probonobaker@gmail.com and the winner […] show 3 comments Alright, so no one submitted anything except for my friend Mindy (I greatly appreciate her participation). We plan to make both of our ideas this week and see if they work. They will be a secret until then. Some unfortunate news. I was all set to unveil my apricot sheet creation a few nights ago and when I opened the package I quickly saw that by ‘sheets’ they meant ‘sheet’–singular. So it’s just one big piece of dried apricot. I was highly disappointed. You could use the apricot fruit leather in the following ways: This Sunday morning John and I met Harold at the Medici Bakery in our neighborhood of Hyde Park, Chicago. (See Harold’s review below) The Medici Bakery is located next to the Medici Restaurant and the University Market, all owned by the same family. Interestingly, Lauren Bushnell the Medici’s head baker, once worked at the Red […] no comments located firmly in the orbit of the university of chicago, hyde park’smedici bakery has the pleasant feel of a neighborhood place. mostcustomers arrive on foot–some seem to be grabbing something (coffeesand pastries in the morning but breads in the evening), whereas othersdally somewhat longer with a newspaper, homework, a book, or(occasionally) a stack of papers. […] no comments souffle Originally uploaded by dumin. This morning for breakfast I made souffles with sauteed pears for Molly, John, and I. I used this recipe from Epicurious and followed it fairly exactly. I had never made a souffle before and I have to admit I was always super intimidated by the prospect. These ‘puffed’ up nicely. […] no comments |
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