Between now and the New Year I'm dedicating my Fridays to the cocktail hour. I'm going to explore appetizers, little plates, tapas, and all manner of late in the day snacks, nibbles, finger food, and the occasional libation to wash it all down with
I almost liked these pancakes better reheated (cold pancakes after photographing is only fun so many times)–stick them in the toaster or reheat in a pan over medium heat for five minutes, and they’ll crisp up even more, giving a great delicate crackle of a bite that ends in soft buttery innards
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Welcome back to our weekly Foodie Friday link up. #FoodieFriday. I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week
Some people said because a chef paid that five thousand dollars to find this recipe. I saw this 5 thousand dollar starter dough bread recipe on Cuisine Paradise site, I was so eager to try on this starter dough because it is not only using bread flour but cake flour as well
Now, if I were one to associate negative terms with food I might call this post “Fattening Friday”. So instead I’ll go with “Culture-filled Friday” because if there is one entrée you will find on almost every menu in town it is Strogonoff de Frango (Chicken Stroganoff)
This is linked to Foodie Friday. While the London department store Fortnum & Mason lays claim to originating the Scotch egg in 1738, I had my first one at an Irish pub in Dublin back in the summer of 1999