Then we bought some chocolate and loitered around, looking at the main sights but as I am a lousy guide and obviously forgot to bring the guide of Pistoia, it wasn't any serious sight-seeing. But maybe next time because she is coming back as we bought tickets to Bob Dylan concert that is part of the Pistoia Blues Festival in July, so there will be at least two food bloggers in the audience, anyone else coming? But we will meet before that because I'm going to Florence so that we can make a survey of the food markets there as well and then there is that pasticceria…
#3: Besides Tacos and Fajitas, Mexico has also a Vegetarian Cuisine, is a very interesting historical review by Ya Rayi Our Rai.
It is said that Montezuma, the last Aztec ruler, selected his daily meals from some 300 exotically prepared foods and, no doubt, from among these were a good number of vegetarian dishes. In fact, the central core of the indigenous kitchen included, besides chillies and tomatoes, corn, beans and squash – called by some food writers `the holy threesome’. Even though, in our times, most Mexican foods are served with meat, there are numerous delightful vegetable dishes in that country, with roots that go back to pre-Columbian times. Some still carry their Indian names like mole, a series of well-known sauces , deriving their name from the Aztec molli…(read the complete article)
Curious to see what Canadian food bloggers sent each other in the first Canadian Blogging By Post (CBBP) event? If so, click on the word "package" in the list below to see the amazing treats each blogger received. Some packages haven't arrived, but as soon as they are posted I will add them. You may also want to look back at the recipe round-up for CBBP #1 to see the fabulous chocolate desserts that bloggers made.
...I never imagined it looked like this in real life. It’s a bamboo shoot. They’re in season now, and being a Kyoto specialty, Nishiki market’s shops have mounds and mounds of them for outrageous prices. Why the high prices? Because they are most tender and have to be dug up while still underground before they reach the sunlight in the early early morning, and bamboo can grow a meter in one day. I never thought I could afford one…
#7: Chef Vic Cherikoff from Australia writes about "Anzac biscuits on Anzac Day"
We are now seeing what a foolish effort the attack on Gallipoli really was from a military standpoint and in order to shift blame from the generals who should be despised and publicly damned. Instead, we applaud the heroics of those soldiers they condemned to certain death and of those lucky enough to have survived. To me, it's just twisted that our government promotes a cute recipe for Anzac biscuits in honor and remembrance of those that died and legislates that the recipe can't be changed.
Those of you who know me well are also familiar with my aversion to strenuous exercise, so it may come as somewhat of a surprise to you that I have agreed to take part in Cancer Research UK's Race for Life in Maidstone on 4 June 2006, a fundraising run to raise money for funding cancer research. My friend Lesley and I will be running/walking/crawling for 5km around the park and we would really welcome your support.
No, I'm not expecting you to join us on our little outing, although you are more than welcome to (!!). But what you can do is to take a moment to sponsor us. It's really easy – you can donate online by credit or debit card at the following address (free access to gorgeous pic of me & Lesley! How can you say no!)…Continue reading!
But 9:00 a.m., the sun was shining and I was thinking already about a little lunch on the patio! I had bought some speck ham stuffed with goats cheese, this comes in tubs from Monoprix, plus I had some Salami and Edam on hand…….Are you getting hungry yet? Get the recipe NOW!
# 10: From Sushi Otaku: Sushi Tips – How to eat Sushi, a complete guide or "expected etiquette" for the sushi lovers. Next you will find an excerpt of the post, for the complete guide visit her website!
• If you are seated at the sushi bar, only ask the itamae for sushi. Drinks, soup, and other non-sushi (or sashimi) items are handled only by the waiter/waitress.
• Ask the itamae what he would recommend, never ‘is that fresh?” as it is insulting to imply that something may not be. If you think it may not be fresh, you shouldn’t be eating there.
• Respect the itamae, he is often quite busy. But feel free to engage him in conversation if he is able. This is also a good way to build a rapport with him and you may reap the rewards later as a regular (I really have with one particular itamae at one of my favourite places).
• Keep your palate in mind and order accordingly. It is impolite to leave food on your plate after your meal or act as though a particular item is ‘gross’ if you don’t like it.
See you next week!