thethreespoons.wordpress.com

The Three Spoons

Occasionally we put spoons on our noses. On July 6, 2011 by easteighth. An aperitif of sparkling white wine (somewhat less sparkly due to my somewhat failed preparation) infused with cherries and mint. Un amuse bouche of turnips with tasty salted butter, followed by the meal of “grilled” (baked) whitefish with lemon, plums, shallots, thyme. Roasted tomatoes and asparagus with rosemary and oregano. 8220;Fougasse,” a sort of French “foccacia” with mushrooms and rosemary. Then the interesting part:. Could s...

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The Three Spoons | thethreespoons.wordpress.com Reviews

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Occasionally we put spoons on our noses. On July 6, 2011 by easteighth. An aperitif of sparkling white wine (somewhat less sparkly due to my somewhat failed preparation) infused with cherries and mint. Un amuse bouche of turnips with tasty salted butter, followed by the meal of “grilled” (baked) whitefish with lemon, plums, shallots, thyme. Roasted tomatoes and asparagus with rosemary and oregano. 8220;Fougasse,” a sort of French “foccacia” with mushrooms and rosemary. Then the interesting part:. Could s...

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The Three Spoons | thethreespoons.wordpress.com Reviews

https://thethreespoons.wordpress.com

Occasionally we put spoons on our noses. On July 6, 2011 by easteighth. An aperitif of sparkling white wine (somewhat less sparkly due to my somewhat failed preparation) infused with cherries and mint. Un amuse bouche of turnips with tasty salted butter, followed by the meal of “grilled” (baked) whitefish with lemon, plums, shallots, thyme. Roasted tomatoes and asparagus with rosemary and oregano. 8220;Fougasse,” a sort of French “foccacia” with mushrooms and rosemary. Then the interesting part:. Could s...

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thethreespoons.wordpress.com

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Grand Canyon = Grand Cuisine | The Three Spoons

https://thethreespoons.wordpress.com/2011/01/16/grand-canyon-grand-cuisine

Occasionally we put spoons on our noses. Grand Canyon = Grand Cuisine. On January 16, 2011 by easteighth. Could she be any happier eating that lunch on a box? Appetizers, hell yeah. High class dessert, fo’ sho. AND apéritifs – no doing things halfway! And no better dinner “table” imaginable. 5 Responses to “Grand Canyon = Grand Cuisine”. April 16, 2011 at 1:17 pm. I sure miss that. And you, too! Come south soon and lets go boatn! April 16, 2011 at 5:09 pm. Man that was some good chow…and ambiance!

2

Quince and pear cranberry chutney | The Three Spoons

https://thethreespoons.wordpress.com/2009/11/24/quince-and-pear-cranberry-sauce

Occasionally we put spoons on our noses. Quince and pear cranberry chutney. On November 24, 2009 by easteighth Tagged: chutney. Thanksgiving is only two days away! Is full of delicious food. This included a few packages of busted cranberries, which means we had almost 4 bags in my fridge, and a decent amount of quinces left. I fought to get those quinces into the store, and now I’m probably the only one who’s bought any. That’s okay! So, inspired by the. I washed a bag of cranberries. I just used the jar...

3

Happy Bobby Burns Day! | The Three Spoons

https://thethreespoons.wordpress.com/2010/01/25/happy-bobby-burns-day

Occasionally we put spoons on our noses. Happy Bobby Burns Day! Cooking for a crowd. On January 25, 2010 by easteighth Tagged: haggis. Apparently I didn’t take them out early enough, because when I started “cooking” on Friday evening, everything was still decidedly frozen solid. But I thawed them quickly, banged and wrenched on the heart until I separated it from the stomach – Simon and Mushkilla watched enviously – and began the haggis process:. I used a recipe I found online, here. 1 sheep’s heart.

4

Bobby Burns 2011! | The Three Spoons

https://thethreespoons.wordpress.com/2011/04/16/bobby-burns-2011

Occasionally we put spoons on our noses. On April 16, 2011 by easteighth. I’m super late with this, but needless to say this year’s Bobby Burns Day celebration was another success. Consensus voted this year’s haggis tastier than last year’s. And a great time was had by all. Offal in the pot! Yes, that’s my camera strap in the way -sssshhhhh.). Happy, even though this year a parasite I brought back from the Grand Canyon meant I couldn’t partake in the whiskey part of the evening. Leave a Reply Cancel reply.

5

quince/cranberry/pear chutney REDUX | The Three Spoons

https://thethreespoons.wordpress.com/2010/12/04/quincecranberrypear-chutney-redux

Occasionally we put spoons on our noses. On December 4, 2010 by easteighth Tagged: thanksgiving. My Thanksgiving quince, pear and cranberry chutney. But look how beautiful they are! I didn’t have any preserved quince this year to use for the syrup, so I added some red wine and honey to the boiling water at the beginning of the boiling process. Yum. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Laquo; Back to Home.

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thethreespoons.wordpress.com

The Three Spoons

Occasionally we put spoons on our noses. On July 6, 2011 by easteighth. An aperitif of sparkling white wine (somewhat less sparkly due to my somewhat failed preparation) infused with cherries and mint. Un amuse bouche of turnips with tasty salted butter, followed by the meal of “grilled” (baked) whitefish with lemon, plums, shallots, thyme. Roasted tomatoes and asparagus with rosemary and oregano. 8220;Fougasse,” a sort of French “foccacia” with mushrooms and rosemary. Then the interesting part:. Could s...

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