Even more British Problems. "Still occasionally mistaking brightness for warmth." I even do this in the 'summer'!

Even more British Problems. "Still occasionally mistaking brightness for warmth." I even do this in the 'summer'!

Limeburners is producing Western Australia's first single malts at the time of writing, and they have been doing a mighty fine job of it. The port cask variant is made with Western Australian barley, is copper pot-distilled then matured in an American ex-bourbon cask.  It is finished in an Australian-style port cask. Limeburners are non-chill filtered and have no added caramel-coloring, giving them an authentic taste from a sun-burnt country.  Note:  This is not sold in the US.

Limeburners is producing Western Australia's first single malts at the time of writing, and they have been doing a mighty fine job of it. The port cask variant is made with Western Australian barley, is copper pot-distilled then matured in an American ex-bourbon cask. It is finished in an Australian-style port cask. Limeburners are non-chill filtered and have no added caramel-coloring, giving them an authentic taste from a sun-burnt country. Note: This is not sold in the US.

<b>It seems you guys have been rather busy since 1776.</b> We have some questions.

<b>It seems you guys have been rather busy since 1776.</b> We have some questions.

Edna Lewis (b.1916 - d.2006) was an Black chef and author best known for her books on traditional Southern cuisine. She was one of eight children. Her cookbooks include The Edna Lewis Cookbook (1972). This was followed by The Taste of Country Cooking in 1976, considered a classic study of Southern cooking. She co-founded the Society for the Revival and Preservation of Southern Food, a precursor to the Southern Foodways Alliance (SFA). She died in Decatur, Georgia in 2006, aged 89.

Edna Lewis (b.1916 - d.2006) was an Black chef and author best known for her books on traditional Southern cuisine. She was one of eight children. Her cookbooks include The Edna Lewis Cookbook (1972). This was followed by The Taste of Country Cooking in 1976, considered a classic study of Southern cooking. She co-founded the Society for the Revival and Preservation of Southern Food, a precursor to the Southern Foodways Alliance (SFA). She died in Decatur, Georgia in 2006, aged 89.

Honduras is a country often overlooked by travellers but most definitely rewarding for those who visit. You’ll find ecotourism in Honduras on the uncrowded Caribbean Bay Islands, each offering something different and a taste of ragga lifestyle with a cultural twist compared to the Latin American mainlanders. You will have your curiosity sparked and be …

Honduras is a country often overlooked by travellers but most definitely rewarding for those who visit. You’ll find ecotourism in Honduras on the uncrowded Caribbean Bay Islands, each offering something different and a taste of ragga lifestyle with a cultural twist compared to the Latin American mainlanders. You will have your curiosity sparked and be …

Italian Rococo giltwood tester bed, Christies sale Cowdray Park House near Midhurst, West Sussex

Italian Rococo giltwood tester bed, Christies sale Cowdray Park House near Midhurst, West Sussex

These savory plantains have been made lighter by baking instead of frying – you won't believe how good they taste!  In most of the Caribbean and Latin America, twice fried green plantains called Tostones or Patacones (depending on which Latin American country you're from) are commonly eaten as an appetizer or a side dish with any meal. They are cheap and easy to make. Seasoned with just a touch of salt, this has always been my favorite way to enjoy plantains. Even better, I love serving them…

These savory plantains have been made lighter by baking instead of frying – you won't believe how good they taste! In most of the Caribbean and Latin America, twice fried green plantains called Tostones or Patacones (depending on which Latin American country you're from) are commonly eaten as an appetizer or a side dish with any meal. They are cheap and easy to make. Seasoned with just a touch of salt, this has always been my favorite way to enjoy plantains. Even better, I love serving them…

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