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taste.
GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
22 CAMPFIRE & SCANDINAVIAN RECIPES TO CELEBRATE MIDSUMMER Learn how (be sure to watch the video to discover exactly how folks in Kosovo make flija). 3. Roasted Pumpkin Salad with Arugula and Chevre | Argentina. Take a hot, roasted squash and stuff it with arugula, aged goat cheese, and an oregano and mint dressing mash it all together into a big, hot mess and life is good. BAJAN POUND CAKE WITH CHERRIES Sift flour and baking powder together. Set aside. 2. In a standing mixer, cream sugar and butter together. Then, beat in eggs, one at a time, until well incorporated. 3. Beat in half the flour mixture. Combine the milk and vanilla extract in a small bowl. Add the half milk mixture to the batter. FEAST OF THE 7 FISHES In a medium pot over medium high heat, fry the onion in olive oil until softened – a good 10 minutes. Add the crushed tomatoes and red pepper flakes. Continue heating. When the first bubbles pop through add pieces of the baccalà (cut into bite-size portions. Cover loosely and simmer gently for AZERI SAFFRON PILAF WITH POTATO KAZMAG Cover rice with warm water by an inch. Add 2 tsp salt and let soak for about an hour. Add salt to the water to help flavor the rice. 3. Drain water and rinse again. 4. Add rice to a large pot of boiling, salted water (about 3 quarts of water). Boil about 8 minutes, or until slightly hard still – almost cooked. MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork. HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes. SLOVAK SOUR BEAN SOUP Let cook until all ingredients are cooked through and your home smells like wonderful. In the last ten minutes, mix the sour cream, milk and flour into a slurry. Add to the soup and cook for 10 minutes. Add 1-2 cups more water to thin as desired. Add the vinegar and salt, totaste.
GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
22 CAMPFIRE & SCANDINAVIAN RECIPES TO CELEBRATE MIDSUMMER Learn how (be sure to watch the video to discover exactly how folks in Kosovo make flija). 3. Roasted Pumpkin Salad with Arugula and Chevre | Argentina. Take a hot, roasted squash and stuff it with arugula, aged goat cheese, and an oregano and mint dressing mash it all together into a big, hot mess and life is good. BAJAN POUND CAKE WITH CHERRIES Sift flour and baking powder together. Set aside. 2. In a standing mixer, cream sugar and butter together. Then, beat in eggs, one at a time, until well incorporated. 3. Beat in half the flour mixture. Combine the milk and vanilla extract in a small bowl. Add the half milk mixture to the batter. FEAST OF THE 7 FISHES In a medium pot over medium high heat, fry the onion in olive oil until softened – a good 10 minutes. Add the crushed tomatoes and red pepper flakes. Continue heating. When the first bubbles pop through add pieces of the baccalà (cut into bite-size portions. Cover loosely and simmer gently for AZERI SAFFRON PILAF WITH POTATO KAZMAG Cover rice with warm water by an inch. Add 2 tsp salt and let soak for about an hour. Add salt to the water to help flavor the rice. 3. Drain water and rinse again. 4. Add rice to a large pot of boiling, salted water (about 3 quarts of water). Boil about 8 minutes, or until slightly hard still – almost cooked. MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing theMADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. CRISPY POTATO FRITTERS Wash, peel and coarsely grate the potatoes. Put the potatoes in a cloth and press all the moisture out. Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil. Sizzle-fry the potato mixture in hot oil (about 350-375F). BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SLOVAK SOUR BEAN SOUP Let cook until all ingredients are cooked through and your home smells like wonderful. In the last ten minutes, mix the sour cream, milk and flour into a slurry. Add to the soup and cook for 10 minutes. Add 1-2 cups more water to thin as desired. Add the vinegar and salt, totaste.
WEST AFRICAN PEANUT SAUCE Instructions. Heat oil over medium and add a pinch of cayenne pepper. Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter. Add water to help stir and make a smooth sauce, then add tomato paste. Cook on low for a few minutes and season with salt as needed. JAMAICAN SORREL DRINK Ingredients: 2 cups whole, dried sorrel (a.k.a. dried hibiscus) 2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor. The peel of 1 orange. 2 cinnamon sticks. 6 cups water. Sugar to taste (about 1 cup seemed good to LATVIAN BIRTHDAY CAKE Birthdays are fun but birth days are even more so.Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. PAKISTANI COFFEE WITH CINNAMON & CARDAMOM Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times. Strain the milky mixture and transfer to a pretty coffee pot. Pour into cups and serve with a cinnamon stick (to amp up thecute factor).
YUCCA/CASSAVA STICKS Serves 8. What is a Bâton de Manioc?The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew.They take on the flavor of the banana leaves (which taste like steamed artichoke). GLOBAL TABLE ADVENTURE I’ve been rolling memories of this blog around in my head, like a loose tooth. I reminisce late at night, when I can’t sleep. Ironically, this is how our adventure began more than HOW TO COOK CANADIAN WILD RICE Canadian wild rice is all together a different plant than American wild rice. In fact, the long, spindly needles are more related to wildgrass than rice.
CRISPY POTATO FRITTERS My first taste of Luxembourg’s Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppersand
SWALLOW’S NESTS
Ingredients: 1/2 batch Homemade pasta dough, or store-bought sheets of fresh lasagna Bechamel sauce: 2 Tbsp butter 3 Tbsp flour 1 1/2 cups whole milk 1/8 tsp nutmeg salt. Filling: 8-10 oz thin Ham slices 8-10 oz very thin cheese slices (like emmentalier or mozarella) HUNGARIAN CAMPFIRE BACON Stars poke holes in the black sky. Crickets chirp. A campfire crackles. A few dear friends sit in a circle, chattering. They laugh until they cry and cry until they laugh.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. FEAST OF THE 7 FISHES A lump of salt cod (baccalà) just might be everything. To use the tough, leathery fillet – more hide than flesh – the cod must first be soaked in fresh clean water. MALTESE STUFFED ARTICHOKES Maltese typically pull the artichoke's leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. LATVIAN BIRTHDAY CAKE Birthdays are fun but birth days are even more so.Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. 22 CAMPFIRE & SCANDINAVIAN RECIPES TO CELEBRATE MIDSUMMER To get into the spirit, simply drop out of big city chaos and into nature. This is a time to make flower crowns, swim in clear streams, sing hymns, and laugh more than is wise. GLOBAL TABLE ADVENTURE I’ve been rolling memories of this blog around in my head, like a loose tooth. I reminisce late at night, when I can’t sleep. Ironically, this is how our adventure began more than HOW TO COOK CANADIAN WILD RICE Canadian wild rice is all together a different plant than American wild rice. In fact, the long, spindly needles are more related to wildgrass than rice.
CRISPY POTATO FRITTERS My first taste of Luxembourg’s Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppersand
SWALLOW’S NESTS
Ingredients: 1/2 batch Homemade pasta dough, or store-bought sheets of fresh lasagna Bechamel sauce: 2 Tbsp butter 3 Tbsp flour 1 1/2 cups whole milk 1/8 tsp nutmeg salt. Filling: 8-10 oz thin Ham slices 8-10 oz very thin cheese slices (like emmentalier or mozarella) HUNGARIAN CAMPFIRE BACON Stars poke holes in the black sky. Crickets chirp. A campfire crackles. A few dear friends sit in a circle, chattering. They laugh until they cry and cry until they laugh.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. FEAST OF THE 7 FISHES A lump of salt cod (baccalà) just might be everything. To use the tough, leathery fillet – more hide than flesh – the cod must first be soaked in fresh clean water. MALTESE STUFFED ARTICHOKES Maltese typically pull the artichoke's leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. LATVIAN BIRTHDAY CAKE Birthdays are fun but birth days are even more so.Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. 22 CAMPFIRE & SCANDINAVIAN RECIPES TO CELEBRATE MIDSUMMER To get into the spirit, simply drop out of big city chaos and into nature. This is a time to make flower crowns, swim in clear streams, sing hymns, and laugh more than is wise. MASHED POTATOES WITH VEGGIES Enter the rainbow known as Irio, a Kikuyu dish found in Kenya, Tanzania, and Uganda. Irio simply means "mashed" - a concoction of whatever tubers and vegetables the cook wants to pull together for aneasy dinner.
JAMAICAN SORREL DRINK Even though this drink is served on ice, sorrel retains the flavors of the holiday season - cinnamon, all spice, fresh ginger. For those whowish, rum sends it
UKRANIAN PASTA BAKE
Cook the noodles until al dente. Run cool water over them to stop the cooking and set aside. Preheat the oven to 350F. In a large bowl, mixtogether the
BOSTWANAN STEWED SPINACH GREENS Serves 2-4. I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft.GREEN PAWPAW CURRY
Holding the papaya on the narrow end, slice off the skin (be sure to leave a bit at the top unpeeled, so you can grip it without slipping). Then, slice the papaya in half and scoop out the seeds.UGANDAN ROLEX
Uganda’s “Rolex” is breakfast luxury that can be purchased on any street corner. Whipped egg is the gold setting. Precious studs of tomato and purple onion glitter across the surface like garnet and amethyst, while fine strands of cabbage sparkle like peridot. LATVIAN BIRTHDAY CAKE Birthdays are fun but birth days are even more so.Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze.CUMIN SEED POTATOES
Then, set a pot of potatoes to boil and cook until tender. Our small golden potatoes only took about 15 minutes. Meanwhile, fry up those cumin seeds in some vegetable oil until fragrant and just beginning to color (30 seconds to a minute). CELEBRATING THE SHINING STAR OF PALESTINIAN CUISINE Why a Guinness World Record Matters. The clout of earning a Guinness World Record often remains limited to the feat itself – at most a symbol of egregious excess (consider the world’s largest pancake, for example – nearly 50 feet across with no other purpose than to eat).But for Palestinians, the world’s largest Musakhan was a show of pride and honor far beyond simple bragging rights.SWEET PRUNE BUNS
Makes 2 Dozen. This mildly sweet prune filling can easily be modified to suit your tastes – add more spices, thin it out with extra water the options are endless. GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
BELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth,MEALIE BREAD
Preheat the oven to 350F and grease a loaf pan. Next, blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms. Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole. Whisk together the JAMAICAN SORREL DRINK Ingredients: 2 cups whole, dried sorrel (a.k.a. dried hibiscus) 2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor. The peel of 1 orange. 2 cinnamon sticks. 6 cups water. Sugar to taste (about 1 cup seemed good toWHITE COFFEE
Fill your cup with a few dreams and freshly boiled water. Spoon in a little rose water. I went with about 1 teaspoon. Next, stir in the sugar. Make it as sweet as you can handle. I love how my dark sugar cubes dyed my white coffee brown! Serve with roses and romance, perhaps while sitting in by a window, overlooking a snowscape. CHEROKEE GRAPE DUMPLINGS: MEDICINE FOR HAPPY HEARTS For cooking. Heat up the remaining grape juice and sugar in a large skillet with high sides until simmering. Drop in the dumplings and simmer for 10-12 minutes, stirring once or twice to make sure they don't stick together. The grape juice should thicken into a sweetgravy.
CRISPY POTATO FRITTERS Wash, peel and coarsely grate the potatoes. Put the potatoes in a cloth and press all the moisture out. Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil. Sizzle-fry the potato mixture in hot oil (about 350-375F). PAKISTANI COFFEE WITH CINNAMON & CARDAMOM Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times. Strain the milky mixture and transfer to a pretty coffee pot. Pour into cups and serve with a cinnamon stick (to amp up thecute factor).
URUGUAYAN HOT DOG
Uruguayan Hot Dog | Pancho. Yes, that’s corn on a hot dog. Listen, friends: if you’re going to have a hot dog, you might as well have a Uruguayan one. Sure, it might just cost a buck or two, but. They’re amazing. Dramatic. Game changers. If this seems like a AZERI SAFFRON PILAF WITH POTATO KAZMAG Cover rice with warm water by an inch. Add 2 tsp salt and let soak for about an hour. Add salt to the water to help flavor the rice. 3. Drain water and rinse again. 4. Add rice to a large pot of boiling, salted water (about 3 quarts of water). Boil about 8 minutes, or until slightly hard still – almost cooked. WARM HUMMUS WITH MUSHROOMS & CARAMELIZED ONION Instructions. Preheat the oven to 350F. Meanwhile, prep all the ingredients - wipe down the mushrooms and halve them (large ones may need to be quartered), slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown. Place the hummus in an oven-safe baking dish or shallow bowl. GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
BELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth,MEALIE BREAD
Preheat the oven to 350F and grease a loaf pan. Next, blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms. Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole. Whisk together the JAMAICAN SORREL DRINK Ingredients: 2 cups whole, dried sorrel (a.k.a. dried hibiscus) 2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor. The peel of 1 orange. 2 cinnamon sticks. 6 cups water. Sugar to taste (about 1 cup seemed good toWHITE COFFEE
Fill your cup with a few dreams and freshly boiled water. Spoon in a little rose water. I went with about 1 teaspoon. Next, stir in the sugar. Make it as sweet as you can handle. I love how my dark sugar cubes dyed my white coffee brown! Serve with roses and romance, perhaps while sitting in by a window, overlooking a snowscape. CHEROKEE GRAPE DUMPLINGS: MEDICINE FOR HAPPY HEARTS For cooking. Heat up the remaining grape juice and sugar in a large skillet with high sides until simmering. Drop in the dumplings and simmer for 10-12 minutes, stirring once or twice to make sure they don't stick together. The grape juice should thicken into a sweetgravy.
CRISPY POTATO FRITTERS Wash, peel and coarsely grate the potatoes. Put the potatoes in a cloth and press all the moisture out. Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil. Sizzle-fry the potato mixture in hot oil (about 350-375F). PAKISTANI COFFEE WITH CINNAMON & CARDAMOM Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times. Strain the milky mixture and transfer to a pretty coffee pot. Pour into cups and serve with a cinnamon stick (to amp up thecute factor).
URUGUAYAN HOT DOG
Uruguayan Hot Dog | Pancho. Yes, that’s corn on a hot dog. Listen, friends: if you’re going to have a hot dog, you might as well have a Uruguayan one. Sure, it might just cost a buck or two, but. They’re amazing. Dramatic. Game changers. If this seems like a AZERI SAFFRON PILAF WITH POTATO KAZMAG Cover rice with warm water by an inch. Add 2 tsp salt and let soak for about an hour. Add salt to the water to help flavor the rice. 3. Drain water and rinse again. 4. Add rice to a large pot of boiling, salted water (about 3 quarts of water). Boil about 8 minutes, or until slightly hard still – almost cooked. WARM HUMMUS WITH MUSHROOMS & CARAMELIZED ONION Instructions. Preheat the oven to 350F. Meanwhile, prep all the ingredients - wipe down the mushrooms and halve them (large ones may need to be quartered), slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown. Place the hummus in an oven-safe baking dish or shallow bowl. GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
GLOBAL TABLE ADVENTURE A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to HOW TO COOK CANADIAN WILD RICE Instructions. Add water to a large pot and add salt to taste. Bring the water to a boil then add rice. Add aromatics and simmer, covered, until done. About 45 minutes to an hour. Drain off any exra water and remove the now faded thyme sprig. Let sit for 10-15 minutes before fluffing with a fork.ALMOND CARROT CAKE
Next, preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl. TIP: The carrot should be grated over the medium holes of the box grater.GREEN PAWPAW CURRY
In a large pan over medium heat, add the oil, onion, garlic and, if using, the Thai bird chili. The chili can be slit with a knife to release some heat or sliced into rings for lots of heat. They can also be completely omitted for a mild curry. Either way, cook until theonion is soft.
HUNGARIAN CAMPFIRE BACON 2. Cut the bacon into hunks. About 2″ cubed is good. Stick it on a stick. A skewer is okay too. 3. Slowly roast the bacon over a campfire (or grill). As it renders, drop the drippings onto a slice of rye bread. This is then eaten with various toppings, such as sliced onion, peppers, tomatoes, or radishes.MADAGASCAR CHICKEN
Simply zest a lemon, grate the ginger and crush the garlic. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours or overnight. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can takeBELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, MALTESE STUFFED ARTICHOKES Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil. Add enough olive oil to get the stuffing to bind together. Prepare the green artichokes. Start by trimming the stem and removing the BUILD A BIGGER TABLE, NOT A HIGHER FENCE A little while back I shared this meme on Facebook: If you have more than you need build a bigger table – not a higher fence. I went to bed and didn’t think much of it. Just a few days later and more than 1.75 million people had viewed it (and counting). It was clear that I’d stumbled onto the pulse of something enormous. SMOKING BISHOP FROM “A CHRISTMAS CAROL” How to make a Smoking Bishop. Preheat the oven to 350F. Stick 5 oranges with 5 whole cloves each, then slice in half. Slice the etrog (or grapefruit or lemon) in half as well. Place fruit on a sheet pan and roast for 35-45 minutes until the bottom is blackened and thefruit bulges open.
BELGIAN BEEF STEW
2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour. (the meat mixture, not the rosemary 🙂 ). 3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth,MEALIE BREAD
Preheat the oven to 350F and grease a loaf pan. Next, blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms. Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole. Whisk together the JAMAICAN SORREL DRINK Ingredients: 2 cups whole, dried sorrel (a.k.a. dried hibiscus) 2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor. The peel of 1 orange. 2 cinnamon sticks. 6 cups water. Sugar to taste (about 1 cup seemed good toWHITE COFFEE
Fill your cup with a few dreams and freshly boiled water. Spoon in a little rose water. I went with about 1 teaspoon. Next, stir in the sugar. Make it as sweet as you can handle. I love how my dark sugar cubes dyed my white coffee brown! Serve with roses and romance, perhaps while sitting in by a window, overlooking a snowscape. CHEROKEE GRAPE DUMPLINGS: MEDICINE FOR HAPPY HEARTS For cooking. Heat up the remaining grape juice and sugar in a large skillet with high sides until simmering. Drop in the dumplings and simmer for 10-12 minutes, stirring once or twice to make sure they don't stick together. The grape juice should thicken into a sweetgravy.
CRISPY POTATO FRITTERS Wash, peel and coarsely grate the potatoes. Put the potatoes in a cloth and press all the moisture out. Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil. Sizzle-fry the potato mixture in hot oil (about 350-375F). PAKISTANI COFFEE WITH CINNAMON & CARDAMOM Simmer for ten minutes. Ladle the liquid as it bubbles and bobs, pouring from up high to aerate the coffee mixture. Do this about twenty times. Strain the milky mixture and transfer to a pretty coffee pot. Pour into cups and serve with a cinnamon stick (to amp up thecute factor).
URUGUAYAN HOT DOG
Uruguayan Hot Dog | Pancho. Yes, that’s corn on a hot dog. Listen, friends: if you’re going to have a hot dog, you might as well have a Uruguayan one. Sure, it might just cost a buck or two, but. They’re amazing. Dramatic. Game changers. If this seems like a AZERI SAFFRON PILAF WITH POTATO KAZMAG Cover rice with warm water by an inch. Add 2 tsp salt and let soak for about an hour. Add salt to the water to help flavor the rice. 3. Drain water and rinse again. 4. Add rice to a large pot of boiling, salted water (about 3 quarts of water). Boil about 8 minutes, or until slightly hard still – almost cooked. WARM HUMMUS WITH MUSHROOMS & CARAMELIZED ONION Instructions. Preheat the oven to 350F. Meanwhile, prep all the ingredients - wipe down the mushrooms and halve them (large ones may need to be quartered), slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown. Place the hummus in an oven-safe baking dish or shallow bowl. Subscribe to Our Newsletter »* YouTube
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A FEW QUIRKY CAKES FROM AROUND THE WORLD SWEDISH PRINCESS CAKE | PRINSESSTÅRTA They say this spring green dome from the 1930’s made with layers of sponge cake, raspberry jam, custard, and whipped cream is DIFFICULT. Everyone says so, in fact, except...May 2, 2013
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SCANDINAVIAN RING CAKE | KRANSEKAKE When I woke up yesterday I had no intention of losing my wedding rings. In the morning I hugged Malky the cat and Ava, my daughter. In the afternoon,...August 2, 2012
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Norway
GERMAN TREE CAKE | BAUMTORTE / BAUMKUCHEN This is my favorite cake. All 21 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an...April 28, 2011
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DISCOVER THE WORLD WITH ME HERE, WHERE IT ALL BEGAN…By Sasha Martin
I’ve been rolling memories of this blog around in my head, like a loose tooth. I reminisce late at night, when I can’t sleep. Ironically, this is how our...June 23, 2017
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SAVE THE DATE: POP-UP BOOK CLUB ON FACEBOOK LIVEBy Sasha Martin
I’m hosting my first-ever Pop-Up Book Club on Facebook Live on Monday, December 19th at 8 pm EST (7 pm CST). We’ll be talking about my memoir Life from...December 12, 2016
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HELLO, I’M SASHA
I COOKED THE WORLD A-Z Imagine if it were possible to create peace one bite at a time. My name is Sasha Martin, and I believe it is possible…MY MEMOIR
Learn more & order todayGLOBAL WISDOM
> The discovery of a new dish does more for the happiness of the human > race than the discovery of a star. > Jean-Anthelme Brillat-SavarinMY MEMOIR
HERE, WHERE IT ALL BEGAN…by Sasha Martin
I’ve been rolling memories of this blog around in my head, like a loose tooth. I reminisce late at night, when I can’t sleep. Ironically, this is how our adventure began more than seven years ago: Restless, at midnight. I’ll always remember waking Keith in the middle of that brittle February night to tell him I wanted to cook every country. And – love him – he agreed. More than a place to store recipes from every country, this web site has since become our family’s digital home. Photos in nearly every recipe reveal our changing lives. A baby girl transforming into a young woman; my black hair turning more salt than pepper, then black again; my husband and I, married the better part of a decade. Time passes, time passes, time passes. And still time passes. When this all began, I was a novice cook, writer, and photographer. Over the years I grew my culinary chops, learned to spin a phrase, grew adept at taking photos, and made friends along the way. Global Table Adventure became...June 23, 2017
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AROUND THE WORLD LUNCHES GRILLED LUNCH WITH A TASTE OF ARGENTINA When I flip open my grill it’s rarely to flip burgers; My vegetarian 5-year old inspires me to think beyond hamburgers and hot dogs in the summer. Argentina is known...June 10, 2015
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DIPPING INTO MEZZE FOR LUNCH I don’t think a single day has passed without my five-year old eating some sort of food with her hands. While many parents might fret about their child’s “grabby” manners...April 21, 2015
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Around the World Lunches,
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GOING “DOWN UNDER” WITH AN EASY KID’S LUNCH Throwing together a Down Under lunch requires just a few fun ingredients. My kindergartner loves a good cheese sandwich (don’t we all!?) so this week I smeared her sandwich bread with sticky, salty yeast extract...February 3, 2015
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