jessedevouge.blogspot.com

Foodie, Inc.

Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

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Foodie, Inc. | jessedevouge.blogspot.com Reviews

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Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

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1 foodie inc

2 cheesecake crepes

3 genius

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6 posted by jesse

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Foodie, Inc. | jessedevouge.blogspot.com Reviews

https://jessedevouge.blogspot.com

Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

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jessedevouge.blogspot.com

1

Foodie, Inc.: Cheesecake Crepes

http://jessedevouge.blogspot.com/2011/02/cheesecake-crepes.html

Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

2

Foodie, Inc.: Pulled Pork

http://jessedevouge.blogspot.com/2011/01/pulled-pork.html

Wednesday, January 26, 2011. Alright, finally have some time to do this post! Moving along, I put the lid on, put it on LOW and let it cook for a long, long time. Depending on how big your cut is, 9-10 hours should be enough. You could always put it on HIGH for 5-6 hours if you don't want to wait so long. Don't worry too much about cooking time and setting, just worry about cooking it until it's fork tender. Not quite done but getting there. I mixed it up, slapped some of the pulled pork in a kaiser roll...

3

Foodie, Inc.: January 2011

http://jessedevouge.blogspot.com/2011_01_01_archive.html

Wednesday, January 26, 2011. Alright, finally have some time to do this post! Moving along, I put the lid on, put it on LOW and let it cook for a long, long time. Depending on how big your cut is, 9-10 hours should be enough. You could always put it on HIGH for 5-6 hours if you don't want to wait so long. Don't worry too much about cooking time and setting, just worry about cooking it until it's fork tender. Not quite done but getting there. I mixed it up, slapped some of the pulled pork in a kaiser roll...

4

Foodie, Inc.: Hey people!

http://jessedevouge.blogspot.com/2011/01/hey-people.html

Saturday, January 1, 2011. So welcome everybody, and stay tuned. No matter how important we think we are, we'll never be more important than the ingredients." - Chris Bianco. January 2, 2011 at 2:12 AM. Good to see you on the blogosphere, looking forward to following your posts. Subscribe to: Post Comments (Atom). View my complete profile. Pork and Fennel Meatballs. Making Pizza at Home. Simple theme. Theme images by YinYang.

5

Foodie, Inc.: February 2011

http://jessedevouge.blogspot.com/2011_02_01_archive.html

Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

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Dave's Culinary Adventure: January 2011

http://davesculinaryadventure.blogspot.com/2011_01_01_archive.html

Wednesday, January 5, 2011. Pizza time @ Tennessy Willems. For sure we’ll remember to call you next time we go for the zaaaa. Overall I’d say the layout is quite cozy, the menu is clean crisp simple, the pizza is great and the service is awesome. For anyone out in Ottawa looking for satisfying pizza I would suggest you go down to Tennessy Willems and have yourself a pizza! What Tennessy Willems has to offer, this is taken directly from their menu. Baby spinach, fresh Parmesan, C'est Bon goat cheese, and ...

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Foodie, Inc.

Thursday, February 17, 2011. So I thought, why not make some crepes and make a cheesecake-like filling for them! Now it was time to make a sauce. While my favourite sauce for cheesecake is usually a chunky strawberry sauce, I'm also a huge fan of blueberries and had some extra blueberries on hand so I figured I should use them up. I also had a jar of some amazing blueberry and lavender jam called michaelsdolce (made right here in Ottawa), why not throw that in too? So I took the finished crepes, put my c...

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