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love2travel

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Everything posted by love2travel

  1. love2travel
    That is pretty perfect, especially when others are stuck in ANOTHER massive blizzard. To get to -34C tonight but windchill is -47. Putrid.
  2. love2travel
    Congrats, Mindwarp! What great news. It seems all the more wonderful as it was unexpected.. Tonight is simply: Maple Bourbon glazed ham (with yummies such as whole grain mustard, apple cider, etc.) Unctuous scalloped potatoes White wine braised leeks Small glass thinger of dessert wine
  3. love2travel
    Same here. Yes, I have the disease, but it is not what/who I am.
  4. love2travel
    It warmed up to -21! YAY!
  5. love2travel
    Addy, your $50 is in the mail...
  6. love2travel
    Simples tonight! Plump juicy slightly spicy Italian sausages (roasted in the oven) Cheddar bacon perogies Minted peas ...and more vanilla bean shortbread! I just
  7. love2travel
    My raspberry, mango and coconut smoothie was delicious, even though it is -22C (windchill -33).
  8. love2travel
    Same here. We have had so many blizzards and snow on the ground for 49 long days already. Temps around -25C for our highs (about -35 with windchill) and lows in the -30s (windchill -49 to -47). Winter wonderland my butt.
  9. love2travel
    Eggs Benedict with unctuous hollandaise to mix with the slightly runny orange yolks. Oh, be still my heart!
  10. love2travel
    Chicken Piccata Brown rice Sherried mushrooms ...and more buttery, thick, beautious vanilla bean shortbread
  11. love2travel
    BRETON!!!! I am with Addy on this. All others I have tried taste plastic and artificial. Breton crackers are light and buttery and taste every bit as good as their counterparts. In fact, other than homemade, they are the only ones I will eat. GO, BRETON!
  12. love2travel
    Don't you just love getting parcels?
  13. love2travel
    What does it contain? Inquiring minds need to know!
  14. love2travel
    Millet brown rice pasta with homemade tomato sauce and basil pesto.
  15. love2travel
    Chicken Marsala Bay and lemon-infused rice Bourbon glazed roast carrots Fresh homemade shortbread, nice and thick (I also added vanilla bean)
  16. love2travel
    Though I haven't been to Israel (on my bucket list!), I travel internationally regularly and would recommend taking along bars from the U.S. that you know are safe. When I travel I take things from Canada just in case including bread, bars and Skittles. You may need to frequent markets for fresh fruits and vegetables. Also take plenty of snacks along for...
  17. love2travel
    For some reason I was unable to edit above. I also add marinated feta and a spice blend such as Orange Chipotle or smokey honey to the above.
  18. love2travel
    No, it does not sound silly. I love gourmet gift baskets! So, I make my own including (all homemade): - Vanilla extract - butterscotch and chocolate fudge sauces - homemade marshmallows - biscotti - ricotta cheese - bacon (or other) jam - homemade crackers or scones I sooooooooo wish I could send you one! I would spoil you.
  19. love2travel
    Leftover homemade pizza from last night. I was able to roll out and knead the dough which is such a joy!
  20. love2travel
    Have been unable to access this site for the past few days but now that I am here your elk roast was the first thought on my mind! So, I have a few rub ideas: Basic Rub (makes scant 1/2 cup) 2 T hot paprika 1T cayenne 1 t dried thyme 1 t dried oregano 1 t freshly-ground black pepper 1 T coarse salt 1 T garlic powder 1 T onion powder ...
  21. love2travel
    Oh, so sorry to hear that! In baking it is not strictly necessary to use it but I understand what you are saying about your limitations in purchasing products that are convenient for travel. Dumb intolerances!
  22. love2travel
    I keep mine in the freezer and love to use it in brownies, chocolate and butterscotch.
  23. love2travel
    Yes. Ricotta or potato?
  24. love2travel
    Excellent! Thank you. I will make them tomorrow.
  25. love2travel
    Addy, please post the link when you have time. I adore homemade bagels and the process of making them. Are they chewy at all?
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