April, 2014
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Rye Mint Hamburger Buns
You should see our mint plant.. Now I just want to put mint in everything. I used this recipe from The Tart Tart (except for the milk) to make rye,...
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Garlicky Greens
When I am anxious or nervous or really excited, I just need to eat garlic. This is one way to use up heavy winter greens and eat them in your sunny...
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Whipped Cream Biscuits
I’m not even sure where this whipped cream came from, but it had just a week to go.. Some random baking project. Add flour and other things, and...
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Hunny Bunny Buns
Got leftover carrots? This is the best thing you could ever do with them… Ingredients: large carrots, 2 per bun hot dog buns some sauerkraut (you...
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Easter Egg Salad
Did you know Easter eggs should traditionally be dyed the color of red blood and cracked open on the thick side for good luck? Funny superstitions.....
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Bulgur Salad
I am not used to these spices.. Watch out, it is a lot. Ingredients: 1 cup bulgur 1/4 cup spice mix- 1/2 za’atar, 1/2 lemon pepper 4 cups diced...
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Asparagus with Poached Egg
I learned to poach an egg today for this dish.. We had it at our neighborhood place The Heights a few weeks back and then, dying asparagus beckoned.....
