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Since I was already in Atlanta, I organized a pre-Go-Live celebration with the team located in Atlanta. The Project "ONE" system was not supposed to go-live for the next two weeks but at the rate things are going, we were pretty confident nothing will go wrong. So, we felt safe celebrating ahead of time!
I always wanted to go to a Brazilian Steakhouse which the folks
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http://www.aspoonfulofsugar.net
Smart cars travel in convoys…
Like most little boys, Lucas loves cars. But unlike most, he’s quite specific on the subject. It has to be Smart cars. There aren’t strong enough words to express how much Lucas loves Smart cars.
His obsession has been happily fostered by his Uncle Tony who is what I can only describe [...]
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http://www.vittlesvamp.com
Hias Gourmet, an up
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This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn't complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp -- bingo.
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http://skinny-epicurean.blogspot.com
Au Jardin by Les Amis is a French restaurant set in a old black and white colonial house located in the Botanic Garden. Lunch is served only on Fridays and the menu changes every two weeks. On a particular Friday, the dining room on the second floor was more or less filled with prim and coiffed ladies who lunch. The waiters looked formal in their black suits and right from the beginning, the service was professional and attentive. But well, it felt a little stuffier that what I was looking for in a Friday lunch celebrating the coming of the weekend.
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http://foodandthoughts.blogspot.com
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Heather from Weekend Herb Blogging and this week I'm looking at Avocado
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http://mtkilimonjaro.blogspot.com
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http://www.jasonandshawnda.com
We get into “flavor grooves” quite a bit - I wouldn’t call it a rut since we actually enjoy it. We’ll eat something, decide we really like it, and then cook the heck out of that main ingredient until we’re tired of it. Lately it has been seafood. Specifically crab and salmon.
A while back, we [...]
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With all the different squashes in the farmer's market, it's a bit overwhelming. But fear not, just try them. It's fun. Carnival Squash is not one I'm familiar with but I dared to write a recipe for it anyway. (If it doesn't work-out, you'll never see this.)
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Actually I am not quite reviewing the hotel I stayed in while in Atlanta. I am actually wanted to share with you this almost new technology from Microsoft. So, I am doing two things in a same post.
Our company's travel services will by default book me in the Courtyard by Marriott. The reason is simple ... the Marriott is on the same building
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http://www.vittlesvamp.com
Beautiful. Awe-inspiring.
Even so, I know what my dea
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http://www.tigersandstrawberries.com
Grist, the online environmental magazine, asked a bunch of leaders in the sustainable agriculture and food movement to imagine that they somehow managed to share an elevator with President-Elect Barack Obama. While riding together, each person has one minute of Obama’s undivided attention in which to present their ideas involving food and farming.
What [...]
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http://edibletulip.typepad.com
I'm a bit embarrassed to admit that I didn't have a copy of The Joy of Cooking unt
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http://wellfed.net
Posted by Patsy Kreitman on Growers & Grocers
President-Elect Obama has been making plans for his administration this past week. It is certain that plans on how to prevent a downward spiral into a deep recession are being discussed at length. One of Obama?s plans to invest in a secure future when it comes to energy could [...]
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http://www.accidentalhedonist.com
It's been a month since the last poll, so it's time for a new one. As I've already stated that I'm going on a cookie kick, let's make the post about that, shall we?
So, today's poll? What's your favorite type of cookie? Defend your choice in the comments of this post if you wish.
My own? I will admit that it's difficult to pick just one. I don't even mind a fair amount of the factory made cookies, although my preference falls towards the McVities biscuits from the U.K,(I love the name - Hob Nobs; and I love the fact that they call them digestives, without
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Posted by Sylvie Shirazi on Sugar Savvy
I first discovered Choclatique chocolates at the Los Angeles Luxury Chocolate Salon, which I attended last month. You can read my review of that event here.
This Southern California based company was founded in 2003 by Ed Engoron and Joan Vieweger, who have created a dazzling variety of over 150 chocolates, [...]
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I got to the hotel in the nick of time when Ryan and Mick was just about to head off to dinner. Good thing I managed to bump into them in the lobby of the hotel or else it would be a lonely dinner. I hate having a dinner in a nice place on my own.
We got a cab and had a 10 minutes ride to who knows where. I can never get used to the ne
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As I mentioned, I'll be working on recipes for you to use this Thanksgiving. This one is not one of your grandma's recipes. It may seem a little out there and I won't lie, I was nervous making it, thinking, what if this is crap? I don't know where this idea even came from. Ideas just pop into my head from time to time, but just trust me. This is an incredible recipe. Lon was skeptical too, as he asked, what is that? Oh, and pumpkin, forget it. He was like, don't give me a big piece. But in the end, he loved it
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http://onceuponafeast.blogspot.com
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http://plainolfood.blogspot.com
I last posted on Monday and feel a little guilty about not posting since then but I have a fairly good reason or two. One, work has kept me pretty busy and when I get off I've been busy trying to help get the new office organized. Two, I'm having dental issues again.
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http://mtkilimonjaro.blogspot.com
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http://cardamomaddict.blogspot.com
Thanks to the lovely people at Random House Canada, a copy of this month's cookbook selection was delivered to my kitchen.
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http://www.accidentalhedonist.com
When I first started writing about food – and by “writing” I mean talking about it on a message board – I shared recipes, gave and received advice, and commiserated in general about the joys and aggravations of cooking. Talking about red sauce and how to marinate a pork loin was all I needed. It was fun and silly and everyone (with one or two annoying exceptions) got along. We made fun of Sandra Lee. We had built a community.
I occasionally brought up subjects such as the difference in the number of grocery stores in the suburbs and the number in inner citie
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