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Souped-up Garden

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Thursday, August 13, 2015. Tomato Marjoram Granita, Greek Yogurt, Sliced Avocado and Crushed Corn Chip Verrine. Is a French style of presenting an appetiser which is served layered in a small glass. For l'. The filled glasses are placed on a tray and served to guests. Since I supersized mine, it made do as a luscious, refreshing, and nourishing lunch/light supper. The peppers are turn...

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Souped-up Garden | soupedupgarden.blogspot.com Reviews
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Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Thursday, August 13, 2015. Tomato Marjoram Granita, Greek Yogurt, Sliced Avocado and Crushed Corn Chip Verrine. Is a French style of presenting an appetiser which is served layered in a small glass. For l'. The filled glasses are placed on a tray and served to guests. Since I supersized mine, it made do as a luscious, refreshing, and nourishing lunch/light supper. The peppers are turn...
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1 souped up garden
2 pages
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8 piments des landes
9 into their beds
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Souped-up Garden | soupedupgarden.blogspot.com Reviews

https://soupedupgarden.blogspot.com

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Thursday, August 13, 2015. Tomato Marjoram Granita, Greek Yogurt, Sliced Avocado and Crushed Corn Chip Verrine. Is a French style of presenting an appetiser which is served layered in a small glass. For l'. The filled glasses are placed on a tray and served to guests. Since I supersized mine, it made do as a luscious, refreshing, and nourishing lunch/light supper. The peppers are turn...

INTERNAL PAGES

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1

Souped-up Garden: 2015-07-05

http://www.soupedupgarden.blogspot.com/2015_07_05_archive.html

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Wednesday, July 8, 2015. Muggy and hot. Hot and muggy. And some. The blackberries are coming in so it's high time to lasso a lassi. This one is inspired by the Punjabi style of topping with makhan. Though I used a mixture of yogurt and cream instead. Our blackberry bushes have no thorns and fruit nearly the size of small plums. Those are Delice de la Table. Hence they were harvested.

2

Souped-up Garden: A Tomato is a Tomato is a Tomato...

http://www.soupedupgarden.blogspot.com/2015/08/a-tomato-is-tomato-is-tomato.html

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Wednesday, August 5, 2015. A Tomato is a Tomato is a Tomato. Our tomato harvest continues unabated. This lovely specimen of the tomato kingdom is stuffed with shrimp and encircled with couscous. Another go-to grain of mine is barley. Barley and tomatoes tossed with an olive oil/apple cider vinegar/marjoram/garlic dressing and grated Emmental. Liguria" on its side. And me standing in f...

3

Souped-up Garden: Red Currant Ice Cream

http://www.soupedupgarden.blogspot.com/2013/07/red-currant-ice-cream.html

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Tuesday, July 2, 2013. Red Currant Ice Cream. Fresh red currants are gorgeous in appearance and taste- luscious stri. Strung with glowing, red globes bursting with wake-up-right-now flavour. This frozen dessert can be made conveniently without an ice cream maker. It's texture is between that of ice cream and sherbet- a silky lightness with a lingering richness. Cream, heavy, 300 ml.

4

Souped-up Garden: 2015-08-02

http://www.soupedupgarden.blogspot.com/2015_08_02_archive.html

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Wednesday, August 5, 2015. A Tomato is a Tomato is a Tomato. Our tomato harvest continues unabated. This lovely specimen of the tomato kingdom is stuffed with shrimp and encircled with couscous. Another go-to grain of mine is barley. Barley and tomatoes tossed with an olive oil/apple cider vinegar/marjoram/garlic dressing and grated Emmental. Liguria" on its side. And me standing in f...

5

Souped-up Garden: 2015-07-26

http://www.soupedupgarden.blogspot.com/2015_07_26_archive.html

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Wednesday, July 29, 2015. I'll Be Under the Tomatoes. Not much of a post this week. Blame the tomatoes! Tons of them. All very lovely and tasty of course, but processing them when they are at the height of ripeness means that is all I am doing at the moment. Clockwise from the top left: Burpee Delicious, Joie de la Table,. Altaisky, "Liguria" and Petite Coeur de Boeuf. BEST OF THE SEA...

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Mouthful still talking | Gardening and Cookage | Page 2

https://veesmouthful.wordpress.com/page/2

Newer posts →. Potatoes at home 2014. September 14, 2014. Scotland has been in the forefront in the science of developing new varieties of potatoes that withstand common scab, black spot, various nematodes, blights and other problems traditionally associated with growing potatoes. The photograph below is from John Stoa’s. John Stoa and his potatoes. So here in Scotland, I wanted to grow potatoes well, enough for us to consume and to try different varieties. When I went to the Bridgend Garden Centre.

arthurjhuang.wordpress.com arthurjhuang.wordpress.com

The Odd Couple – Stretching Paper and Arduino | Arthur J Huang

https://arthurjhuang.wordpress.com/2017/01/10/the-odd-couple-stretching-paper-and-arduino

Musings of a Conceptual Archivist. The Odd Couple – Stretching Paper and Arduino. January 10, 2017. January 9, 2017. With the initial idea of spending all day drawing Memory Walks being usurped by getting PR done for Art Nagoya and the fear that stretching paper on panel was not going to work, I found myself playing around with stretching paper – almost all day. I ended up stretching paper on all the panels that I had up to A4 size. This is what I learned. With hopes of getting up early to get some studi...

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Drawing / ドローイング 010817.6 | Arthur J Huang

https://arthurjhuang.wordpress.com/2017/01/08/drawing-ドローイング-010817-6

Musings of a Conceptual Archivist. Drawing / ドローイング 010817.6. January 8, 2017. Posted in Studio Practice. Drawing / ドローイング 010617.5. Drawing / ドローイング 011017.7. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Email (Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Bay Area Art Grind.

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Pea and Haloumi Fritters | Mouthful still talking

https://veesmouthful.wordpress.com/2015/01/28/pea-and-haloumi-fritters

Mussel Soup with added Frutti di Mare all’olio. Chicken Masala Curry Risotto →. Pea and Haloumi Fritters. January 28, 2015. This is a great dish. I came across it when I was looking at a facebook page – The breakfast Club diaries. One of the contributors had an early lunch at the Footbridge, Brunswick Heads. Northern NSW. Here is the photo she posted. 300g (2 cups) frozen peas. 50ml ( cup) milk. 110g haloumi coarsely grated. Lemon wedges to serve. Fresh dill sprigs to serve – if you have them! Lightly wh...

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About / 履歴書 | Arthur J Huang

https://arthurjhuang.wordpress.com/about

Musings of a Conceptual Archivist. Please scroll down for English. 1972 年 ワイオミング州アメリカ生まれ 東京在住 / 研究員, 理化学研究所脳科学総合研究センター. タイトル決定されます ギャラリーカメリア (東京) 4月. タイトル決定されます hasu no hana (東京) 12月. 散歩記憶力 – この道でいきましたか? タイトル決定されます ジルダールギャラリー (名古屋) 4月. アート名古屋 ウェスティンナゴヤキャッスル (名古屋) 2月. ブリコラージュ アートスペース ムーニ (盛岡、岩手県) 1月. Bricolage gallery TEN (東京) 10月. 脳科学ブックフェア 脳科学アート 代官山蔦屋 東京. 東京アートブックフェア2015 東北芸術工科大学 外苑キャンパス 東京. 東京アートクロッシングベルリン: アーティストブックプログラム neurotitan ギャラリー, Motto ベルリン (ベルリン). ヤングアーティストブックフェアー 紀伊國屋書店新宿南店6F, ベコカフェ (東京).

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Arthur J Huang | Musings of a Conceptual Archivist | Page 2

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Musings of a Conceptual Archivist. Drawings / ドローイング 0224022517.79. February 25, 2017. Posted in Studio Practice. Drawings / ドローイング 0223022417.78. February 25, 2017. Posted in Studio Practice. Drawings / ドローイング 022317.77. February 25, 2017. Posted in Studio Practice. Drawings / ドローイング 022217.74 – 76. February 22, 2017. Posted in Studio Practice. Drawings / ドローイング 02xx17.61 – 73. February 21, 2017. Posted in Studio Practice. Drawings / ドローイング 020117.57 – 60. February 1, 2017. Posted in Studio Practice.

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About | Mouthful still talking

https://veesmouthful.wordpress.com/my-cooking-and-gardening-profile

This could be me! I have loved gardening. Preserving and processing most of my adult life. I like talking and writing about the way I used to grow food in Mullumbimby. NSW and how I now (try to) grow food in Fife, Scotland. This blog is about my love of food, gardening and writing about it. And learning along the way. I have gardened in Mediterranean climates at 32ºS, the sub tropics at 29ºS and now in Scotland at 56ºN. Scotland is very challenging! 2 responses to “ About. April 9, 2013 at 5:27 pm. Fill ...

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Chicken Masala Curry Risotto | Mouthful still talking

https://veesmouthful.wordpress.com/2015/02/15/chicken-masala-curry-risotto

Pea and Haloumi Fritters. Walking in the Woods →. Chicken Masala Curry Risotto. February 15, 2015. Has reinvented itself as has Knorr. They have done well! 125gr diced chestnut mushrooms. 450gr thickly slivered chicken breast. 1 Indian Mild Masala Curry Flavour Shot by Schwartz. 1 tbsp hot curry powder if you like it hot as I do. 1 teasp ground paprika. 150gr tomato and basil pasta sauce or 400gr chopped tomatoes a mix of what you have in the pantry. 2teasp double tomato concentrate. Pint or so of milk.

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Drawing / ドローイング 010517.4 | Arthur J Huang

https://arthurjhuang.wordpress.com/2017/01/05/drawing-ドローイング-010517-4

Musings of a Conceptual Archivist. Drawing / ドローイング 010517.4. January 5, 2017. Posted in Studio Practice. Drawings / ドローイング 010417.3/4. Drawing / ドローイング 010617.5. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Email (Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Bay Area Art Grind.

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To our Food Truck Website. We are a gourmet food truck serving the suburbs of Boston. We will bring you comfort foods: soups, salads, bowls, sandwiches and more. Brought to you by. Above the Clouds Catering. To our Food Truck Website. We are a gourmet food truck serving the suburbs of Boston. We will bring you comfort foods: soups, salads, bowls, sandwiches and more. Brought to you by. Above the Clouds Catering. Follow us on twitter. Theme by Tyler Moore.

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Souped-up Garden

Tending an intensive urban potager and cooking with garden-fresh ingredients in southwest France. Head Gardener and Chef. Thursday, August 13, 2015. Tomato Marjoram Granita, Greek Yogurt, Sliced Avocado and Crushed Corn Chip Verrine. Is a French style of presenting an appetiser which is served layered in a small glass. For l'. The filled glasses are placed on a tray and served to guests. Since I supersized mine, it made do as a luscious, refreshing, and nourishing lunch/light supper. The peppers are turn...

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