This is some default text for your bio area. To change this text, go to the Widgets page and edit or delete the default text in the topmost Bio widget column, called "Bio area spanning column".
ProPhoto4 is really flexible when it comes to what sort of content you can put in your bio, as well as how it is arranged. To really understand all of the possibilities, we recommend checking out both of these important tutorials: Understanding Widgets and Customizing the Bio Area.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
I have missed the past couple TWD challenges due to busy work schedules; but, when I saw that Mari over at Mevrouw was hosting, I knew I could not miss this one. As well, Creme Brulee is a favorite around our house as well as when we go camping!
I normally use a different recipe (one from the restaurant Fringle in San Francisco), which requires some extra time as well as baking it in a Bain Marie. This recipe was the complete opposite – hardly any extra work at all and you bake it at a very low heat with no Bain Marie.
I was scouring my favorite food blogs looking for some inspiration for the weekly menu planning around here, when I stumbled upon a dish that Meeta, over at What’s For Lunch Honey, made recently. I knew instantly that it would be a hit around our house as we both LOVE eggplant (Aubergine) and we are trying to eat Veggie as often as we can. As well, I needed a great dish for all the tomatoes that we have growing as well as something for the GYO event, which yours truly is hosting! (wink wink)
I really enjoy making a nice dinner on Sundays, whether it is for a group of friends or just the two of us; it is a nice way to end a week and start a new one. We decided that it would be nice to have French food for dinner. We love French food, not your foo foo French food; but, rustic pheasant French food, what you would find at your grandmother’s house in the deep of the Loire Valley sort of French food. Don’t get me wrong, it is nice to occasionally have the foo foo sort as well; but, nothing some comfort on a crispy fall night then comfortable rustic French food.
over another Daring Baker Challenge. Our hosts this month, are Shel of Musings from the Fish Bowland Natalie of Gluten A Go Go and they vegan and/or gluten-free lavash crackers from Peter Reinhart’s The Bread Baker’s Apprentice. I had big plans to get very creative with this months challenge; but, then last night while having a glass of wine, listening to the debate, hanging out with my man and twittering, I realized (thanks to Susan) that the challenge was due today! EEEKKSS!
I have to thank Fanny for hosting this fun event. Who does not love sugar and cupcakes! Fanny, over at Foodbeam is hosting this months SHF. If you have not heard of Fanny or Foodbeam, you really should rush over there (after reading this post – wink wink). She is delightful and her pastries will have you drooling over your keyboard in no time! This is my first time par-taking in SHF, usually I am too busy and/or there are two many sweets laying around from my other baking groups. This time, I knew I had to make the time as the topic is dear to my heart!
I have always held a special place in my heart for cupcakes. They are cute! Delicate! Soft and fluffy! And ever so sweet! Most of all, it reminds me of my grandfather, as he use to call me cupcake! I don’t have many memories of him, unfortunately he passed away while I was young. But, I do remember the smell of his pipe on him. To this day, I can smell that sweet smell of tabacco (burnt sugary/vanilla smell) a mile away. As well I remember being small, looking up at him, a smile across his face and him calling me “cupcake”. He use to be a conductor on the train and I loved going down to the tracks, waiting for the train to pull into town, so I could wave to him and have him wave back! I really wish, I could have had more time to really get to know him, to continue smelling the smell of his sweet pipe and to make many many cupcakes for him. This post is dedicated to him!
I apologize for drifting from this site for this brief moment. I will not be writing about food or wine; but, I am still writing about love, just a different form of love.
We have been in Madison webcasting the 2008 World Stem Cell Summit. Normally, I can or at least I try to separate my job from my personal life and/or personal feelings. Today was different … maybe it was because I have been listening to some of the most brilliant people in the medical field the past couple days or maybe it is because I knew it was my time to step up to the plate, stop thinking about it and try to make a difference.
I was taken back by this particular speaker, Don Reed. He message was compelling and it struck me and held me captive. I had to emotionally hold back tears, not only by his message; but, by the emotion he projected with the simplicity of his message. He did not preach his story or his sons nor did he try to “sell” anyone, he just stated simple facts.
We went up to him after wards, thanked him for his time, works, courage and told him that we wanted to spread his message. You, don’t have to believe in this initiative; but, for a brief moment, please put yourself in his shoes as well as those around you and remember, it could happen to anyone of us at any time. Now is the time to make a difference!
Thank you for taking the time to view this message.
I have the honor of hosting the current Grow Your Own event for Andrea. Thank You! Wiffy over at Noob Cook hosted the past GYO event and has some great entries, which you should definitely be checking out! I love the GYO event as it is always so much fun to see what everyone from all the food world is growing at this particular time of the year; given, that there are different seasons taking place! As well it gives us a wonderful opportunity to share what make with our garden’s bounties! To read the history on GYO, please visit Andrea’s site.
The Rules for this event are simple:
Make a dish that uses at least one item from your very own garden or farm and post about it. Your garden doesn’t have to be big. Container gardens are welcome! If you hunted or foraged, those items are also eligible. You can also use something that was given to you, but the giver must have personally grown or raised the item. If you paid for it, then it doesn’t count.
Anything edible that you have grown or raised qualifies, including fruits, vegetables, herbs, sprouts, edible flowers, nuts, grains, legumes, dairy products, eggs, livestock, and anything else I might have forgotten. Produce from both indoor and outdoor gardens are welcome! Different regions will have different things available, so feel free to feature things unique to your area. We are all about celebrating variety!
Please make sure your dish is posted during the month of the event because we like to celebrate seasonal items. One post per blog, please.
As a courtesy, please include a link to this announcement in your blog post, as well as to Andrea’s Recipes.
If you want to include one of the Grow Your Own badges in your post, feel free to grab one from here (scroll towards the end). (Please upload to your own server/image repository.)
Submission details:
To include your post in the round-up, send an email to me (denise@chezus.com) by the 30th of September, 1159pm (PST) with the following information:
Subject line: Grow Your Own #17
Your name and location (country, state if applicable)
Your blog URL
Permalink to your post
200×200 pixel photo of your dish (As long as the photo is no larger than 200 pixels in either direction, it will work.)
I look forward to reading about all of your creative dishes and what you grow in your garden!
