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for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation. Ice cream, gelato, semifreddo. Amuse-bouches, pre-dessert, mignardises, petit fours, canapés. Sorbet, granita, snow. Cones, biscuits, crumbs. Hello, thank you for visiting. Beautiful pics and very tempting. And thanks for stopping by my new food blog! .
The Quiet Poetry of the Eye. Words and Photographs Vincent Louis Carrella. The Children of the Light. The Old Man in the Bottle. The Synchronicity of the Strange. Flee, Be Silent, Rest. Veni, Vidi, Vici.
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My Tiny Kitchen Garden. Gardening to me is not a chore. Plants to me are not just stems and leaves. For me, gardening has always been something I can go to no matter how I was Continue reading . October 25, 2015 3 Comments. Tapioca Pearls with Coconut Milk and Taro. Ingredients 1 cup of tapioca pearls 4 cups of cubed taro Sugar to taste 400ml milk water Method 1 In a medium sized pot, bring the water to a boil. Continue reading . August 16, 2015 Leave a comment. I like my scones to be rustic4.PARSED CONTENT
The site had the following in the homepage, "Gardening to me is not a chore." I noticed that the web site stated " Plants to me are not just stems and leaves." They also stated " For me, gardening has always been something I can go to no matter how I was Continue reading . October 25, 2015 3 Comments. Tapioca Pearls with Coconut Milk and Taro. Ingredients 1 cup of tapioca pearls 4 cups of cubed taro Sugar to taste 400ml milk water Method 1 In a medium sized pot, bring the water to a boil. August 16, 2015 Leave a comment. I like my scones to be rustic4."ANALYZE MORE BUSINESSES
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By The Empress of Eats. You can use any kind of fresh or frozen bean; I used a mix of green beans and runner beans that I grow on my balcony. 500 g beans, cleaned and cut into chunks. 500 g pears, quartered and cored. 500 ml stock or water. Peel of 1 organic lemon.
Merry Christmas to all! Dinner last night turned out delicious. The roast had a nice crust and was medium rare with the initial high-temperature roast and rest-in-the-oven method. While it rested we had the first course, Lobster Bisque. I used red pepper instead of green pepper for Christmas color.
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Ah ouais, sa change tout.