victoriadosch.blogspot.com
Victoria Dosch Photography: Michelle & Robby - 8-16-14
http://victoriadosch.blogspot.com/2014/09/michelle-robby-8-16-14.html
Michelle and Robby - 8-16-14. I arrived at darling Michelle's home just an hour before the big event. There she was, barefoot and beautiful huddled with her mama, just about to put her white dress on. Her sweet sister and brother's lovely girlfriend's hands joined her mother's delicate touch to make light work of the beautiful and and bountiful buttons down the delicate white lace of this stunning gown. Patience, humor, double vision. And then. wow! No looking back now. MICHELLE and ROBBY WED! And after ...
zeliciouscooking.blogspot.com
Zelicious Cooking: October 2011
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View my complete profile. October 31, 2011. They say to never judge a book by its cover. How about judging a food by its name? I may be crazy to have listened to my mother, as I did by not eating a Sloppy Joe. Until a few years ago, and in this case not eating Whoopie Pie's until last year! And have never tried one of these delicious treats; a whoopie pie is the perfect mixture of a soft cookie sandwich, but with a cake consistency- so lets' just say its a cupcake-cookie sandwich. 2 1/2 cups flour. To ge...
zeliciouscooking.blogspot.com
Zelicious Cooking: Mediterranean Tilapia "En Papillote"
http://zeliciouscooking.blogspot.com/2012/02/mediterranean-tilapia-en-papillote.html
View my complete profile. February 11, 2012. Mediterranean Tilapia "En Papillote". 1 tbsp capers (optional). 1 tbsp chopped olives (optional). Pre-heat oven to 350 degrees F. In a large baking pan, such as a 9"x13" cover the bottom with foil paper. Make sure there is plenty of extra foil in the overhang as you will eventually wrap up the fish like a package. Subscribe to: Post Comments (Atom). Mediterranean Tilapia En Papillote. Foodie Blogs I Follow. Love and Olive Oil.
zeliciouscooking.blogspot.com
Zelicious Cooking: Crunchy Spice Cookies
http://zeliciouscooking.blogspot.com/2012/01/crunchy-spice-cookies.html
View my complete profile. January 29, 2012. It's no secret I adore cookies, and while I made tons of cookies during the holidays, I completely forgot to bake one of my favorites. I always loved when my mother would do holiday spice cookies. These are sure to be a big hit if you choose to bake them during the holidays or even after! 2 cups all purpose flour. 2 tsp ground ginger. 1 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/8 tsp black pepper. 1/8 tsp ground cloves. Foodie Blogs...
zeliciouscooking.blogspot.com
Zelicious Cooking: July 2011
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View my complete profile. July 31, 2011. 155 oz. can chickpeas. 3 tbsp. tahini. 1/3 cup olive oil. Juice of 1 lemon. 4- 6 slices of jalapeño. In a food processor, mix the fully drained chickpeas, tahini and garlic cloves with the water until ingredients start blending together. Add the salt, pepper and lemon juice and pulse a few times. Slowly start adding the olive oil until it is fully blended and smooth. Add the jalapeños and keep pulsing until desired taste. July 26, 2011. 2 cups fresh spinach leaves.
zeliciouscooking.blogspot.com
Zelicious Cooking: June 2011
http://zeliciouscooking.blogspot.com/2011_06_01_archive.html
View my complete profile. June 21, 2011. Truffle Macaroni and Cheese. Mac and Cheese, has to be one of my all time favorite comfort foods. I've had a so many versions, as well as at restaurants. I've had full blown debates over which boxed version is best Kraft vs. Velveeta? Velveeta is still Kraft, so its a win-win for them), as well as tons of variations, lobster mac and cheese, baked, with varied cheeses. But one of my absolute favorites is truffle mac and cheese. 6 tbs truffle butter. 3 1/4 cup milk.
zeliciouscooking.blogspot.com
Zelicious Cooking: March 2011
http://zeliciouscooking.blogspot.com/2011_03_01_archive.html
View my complete profile. March 31, 2011. Comfort Food Classics: Pasta Bolognese. Comfort Food. Everybody loves them and everyone has their own favorites. One of my boyfriends favorites is Pasta Bolognese. I feel like every other time we eat at an Italian Restaurant, he's all over it. My own variation of it has all the components of a traditional meat sauce as well some very basic classic techniques. Sautee of a Mirepoix, and a very basic Wine Reduction are the one's we'll tackle today. 1 Tsp Olive Oil.
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