greenforkblueadventure.blogspot.com

Green Fork, Blue Adventure: A Food Odyssey

Saturday, April 10, 2010. Elope with a Bakery. Today I want to runaway to Bath and bake bread. Dig my hands into freshly (and specifically) milled flour from the 1000 year old Shipton Mill, then bake creations using fresh creams and locally grown and loved fruits, vegetables and herbs. If I could hang out and bake with Richard Bertinet, well that would just really make my day! Thursday, November 12, 2009. 1/2 garlic clove, finely chopped. 2 tbls good quality balsamic vinegar. 4 tbls extra ****** olive oil.

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Green Fork, Blue Adventure: A Food Odyssey | greenforkblueadventure.blogspot.com Reviews

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Saturday, April 10, 2010. Elope with a Bakery. Today I want to runaway to Bath and bake bread. Dig my hands into freshly (and specifically) milled flour from the 1000 year old Shipton Mill, then bake creations using fresh creams and locally grown and loved fruits, vegetables and herbs. If I could hang out and bake with Richard Bertinet, well that would just really make my day! Thursday, November 12, 2009. 1/2 garlic clove, finely chopped. 2 tbls good quality balsamic vinegar. 4 tbls extra ****** olive oil.

<META> KEYWORDS

1 posted by stephanie

2 no comments

3 everyday salad dressing

4 combine the following

5 1/2 tsp honey

6 beautiful beets

7 beet chocolate cupcakes

8 beet cake

9 roasted beet tofu burgers

10 2 comments

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posted by stephanie,no comments,everyday salad dressing,combine the following,1/2 tsp honey,beautiful beets,beet chocolate cupcakes,beet cake,roasted beet tofu burgers,2 comments,gaga for goop,i heart risotto,i love you,older posts,about gfba,me elsewhere

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Green Fork, Blue Adventure: A Food Odyssey | greenforkblueadventure.blogspot.com Reviews

https://greenforkblueadventure.blogspot.com

Saturday, April 10, 2010. Elope with a Bakery. Today I want to runaway to Bath and bake bread. Dig my hands into freshly (and specifically) milled flour from the 1000 year old Shipton Mill, then bake creations using fresh creams and locally grown and loved fruits, vegetables and herbs. If I could hang out and bake with Richard Bertinet, well that would just really make my day! Thursday, November 12, 2009. 1/2 garlic clove, finely chopped. 2 tbls good quality balsamic vinegar. 4 tbls extra ****** olive oil.

INTERNAL PAGES

greenforkblueadventure.blogspot.com

1

Green Fork, Blue Adventure: A Food Odyssey: September 2009

http://greenforkblueadventure.blogspot.com/2009_09_01_archive.html

Thursday, September 24, 2009. I have been following Gwyneth Paltrow's blog. For awhile now, and I adore it! It covers all things awesome with a category list of make, go, get, do, be and see (my favorite being MAKE, with the fashionable GET a close second). It is such a treat to see "It's Goop" in my inbox. GP's (an endearing term used by Mario Batali on their Spain adventure. more to come on that! Allowing her to reinterpret the average cupcake and donut. Go take a stroll over to GOOP. Her onion risotto...

2

Green Fork, Blue Adventure: A Food Odyssey: October 2009

http://greenforkblueadventure.blogspot.com/2009_10_01_archive.html

Thursday, October 8, 2009. I tried the suggested method of halving and steaming, then peeling once cool. I sliced into chucks then topped with a little S P and parmesan cheese (my Market friend recommended goat's cheese, but I did not have that on hand, and was so excited to try the beets, I just couldn't wait for all the ingredients to fall into place). Was it a success? Roasted Beet and Blood Orange Salad with Spicy Greens. Crunchy Raw Beetroot Salad with Feta and Pear. I couldn't help myself). Whole b...

3

Green Fork, Blue Adventure: A Food Odyssey: In the Tomb of Tut

http://greenforkblueadventure.blogspot.com/2009/09/in-tomb-of-tut.html

Monday, September 14, 2009. In the Tomb of Tut. Well, close enough anyway. Yesterday, as a surprise for Brian’s birthday, we visited the King Tutankhamun Exhibit. Side Note: When you attend the exhibit, you receive a Pharaoh's Gold Card. Subscribe to: Post Comments (Atom). Green Fork, Blue Adventure was inspired by my love for both food and travel. The "Green" passion is described as such: Grow Responsibly, Eat Ethically and Naturally. So what is a Blue Adventure? The Book Cook Club. In the Tomb of Tut.

4

Green Fork, Blue Adventure: A Food Odyssey: May 2009

http://greenforkblueadventure.blogspot.com/2009_05_01_archive.html

Monday, May 11, 2009. The warm weather has stirred in me a desire to go overboard with light eating: refreshing salads, crisp fruit salsas, and simple entrees. I decided to try a dish inspired by the Goat Cheese Pizza featured in Ellie Kreiger's latest cookbook. And am delighted to add it as a staple to my repertoire! 1 tbls olive oil. 1 med red onion, cut in 1/2 and thinly sliced into half moons. 2 oz fresh goat cheese. Wednesday, May 6, 2009. Easy Pulled Pork Sandwiches. 1 onion, sliced. This past week...

5

Green Fork, Blue Adventure: A Food Odyssey: Elope with a Bakery

http://greenforkblueadventure.blogspot.com/2010/04/elope-with-bakery.html

Saturday, April 10, 2010. Elope with a Bakery. Today I want to runaway to Bath and bake bread. Dig my hands into freshly (and specifically) milled flour from the 1000 year old Shipton Mill, then bake creations using fresh creams and locally grown and loved fruits, vegetables and herbs. If I could hang out and bake with Richard Bertinet, well that would just really make my day! Subscribe to: Post Comments (Atom). I want to experience life with the passion of a child. The Book Cook Club. Elope with a Bakery.

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greenforkblueadventure.blogspot.com

Green Fork, Blue Adventure: A Food Odyssey

Saturday, April 10, 2010. Elope with a Bakery. Today I want to runaway to Bath and bake bread. Dig my hands into freshly (and specifically) milled flour from the 1000 year old Shipton Mill, then bake creations using fresh creams and locally grown and loved fruits, vegetables and herbs. If I could hang out and bake with Richard Bertinet, well that would just really make my day! Thursday, November 12, 2009. 1/2 garlic clove, finely chopped. 2 tbls good quality balsamic vinegar. 4 tbls extra virgin olive oil.

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