Om tycke och smak bör man ej tvista. Jag kände mig föranledd att prova denna whisky från Smögen Whisky. Den är buteljerad den 15 november 2013, är lagrad på ekfat och bordeauxfat. Det doftar påtagligt rökigt av denna whisky och litet av hav. Den känns avrundad och smakrik, kanske något oljig därtill. Man blir något varm av denna dryck.

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Is the most mysterious neighborhood in America. The 17th and 18th Century Spanish houses hide behind their high walls. A rich and secret life takes place behind them, in patio gardens, along second and third-story galleries, and in tall, fan-cooled rooms. Ugging the bank of the huge, swiftly moving M. Iver and lying barely above sea level is the V. You will find the big day can fall on any Tuesday between February 3 and March 9.

Cooking and eating good food has always been one of the great pleasures of my life. On this Home page, I might include some information on how I first became interested in cooking and on the type of cuisine I consider my specialty.

Discover and learn about Cajun Food. Find recipes, history, pictures, and more. Monday, May 22, 2006. Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite. Melt butter over medium heat in a medium sized sauce pan. 1 pt Half and Half.

Munchies, Movies, and Manuscripts. Friday, December 31, 2010. It is that no year-of memoir is complete without a final reflection. My next blog will be similar in theme to this one. Finally, I have this to say - this project was a lot more fun because I had a great partner to help me with it. Wednesday, December 29, 2010. 70 miles from the Mexican b.

Wednesday, March 26, 2014. Pan Fried Pork Chops and Anna Potatoes. Monday, March 10, 2014. Monday, March 3, 2014. Kicked up beanie weinie, with chopped chipotles, steens molasses and some dat good Smoky Mountain Smokers bbq sauce in it . Sunday, March 2, 2014.

An academic, foodie, and home cook spends a year eating his way through Kyoto. Wednesday, September 16, 2015. I semi-invented a little dish this evening, and I want to share it with you because it was delicious. Fillets, bone-in with skin. Scallion, carrot, and whatnot. Adding a lot of white wine and some water, I produced a basic court bouillon. And simmered it for a few minutes.

A social gathering for cocktail-related conversation. As is demonstrated by my lack of posts for almost a year-and-a-half, I have an extended pause in effect for the klatsch. Pregnancy and motherhood have forced me to put my drinking and my writing on hiatus. Chris McMillian, currently at Bar Uncommon. Couple of drops of pure vanilla extract. Combine ingredients in shaker, add ice, shake vigorously.