Food

Today I finally watched the movie I had on my had-to-watch list for ages. Fast food nation. I know I am talking a lot about food recently (that could be the feeling of coooold winter coming :D) however this post will be about Fast food nation. Just not the movie but the nation itself. I really would love to go to U. S and investigate all this from my own point of view. So far. I have to base my opinion on native americans I talk to discussion boards all kinds of websites movies pictures etc. Like today. I found a post on another blog about Kwik-E-Mart. Sounds looks is american. I have to say the food looks quite disgusting. And probably tastes like fried paper with lots of sugar. But it's Simpsons! But it's everything you've seen in the movie. I would DEFINITELY love to go to the store maybe even WORK there take lots of pictures. But no it's not a store for me. Not a FOOD store at least. I wonder if such brand like SLURPEE works in Europe. I guess at least not as well as in U. S. It's supposed to be in all 7-eleven stores. I never noticed. I guess for some the word "greasy" can appeal here as well. However it's still way better on homemade food. By this. I am not talking about frozen pizza heated at your kitchen...

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Related article:
http://multicolored-seas.blogspot.com/2007/10/simpsonized-fast-food-nation.html

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Kalyn kindly trusted me with hosting this week's Weekend Herb Blogging. It has been quite a task! There were 45 entries from far away corners of the world including New Zealand. Alaska. India. France. Philippines. Spain. Scotland. England. Croatia. Brazil. Canada and USA. To make this round-up more digestible. I've grouped the entries by the main ingredients. However. I didn't want to make it too easy for you either so I've listed the ingredients alphabetically in Estonian ;) I have provided the English equivalents of cover.. Happy browsing!AEDOAD - GREEN BEANSLia of blog has been. Lia grows them herself and is actually looking for more recipe ideas for using these particular beans. So if you experience a recipe or two go and tell Lia!APTEEGITILL - FENNEL Katerina (Vancouver. Canada) of shares a recipe for. She's using fennel both as a herb and as a vegetable in this creamy risotto so she's been doubly adventurous in cooking this time!The promote of Vegetables. Alanna (St Louis. USA) of is also cooking with fennel this week. She shares a simple recipe for delicious-looking. Just look at those gorgeously caramelised fennel chunks!ARTIŠOKISÜDAMED - ARTICHOKE HEARTSBurcu of is sharing a recipe for. Sounds desire a perfect autumn dish to me!BANAAN - BANANA Toni (San Diego. USA) of is understandingly distraught about the recent fires in her area yet manages to bake a comforting. BASIILIK - BASIL Maninas (Croatia) of has given a new twist to the traditional tuna & mayonnaise sandwich by adding some basil leaves from her windowsill - the prove is. Maninas reminds us that basil won the honorable call of the most popular herb of measure year's Weekend Herb Blogging!INGVER - GINGER Charise (Dublin. USA) of is sharing a recipe for. The recipe uses a lot of crystallised ginger - my favourite way of consuming ginger - so I'm definitely bookmarking this one!KARTUL - POTATO Potatoes are the staple ingredient in Estonia so I was excited to see Kalva's (Andhra Pradesh. India) entry for. There was another exotic potato entry: Sra of has included a leftover spud into her - most unusual and very intriguing!KINKAN e. KUMKVAAT - KUMQUAT Gwen (New York) of the gives some zodiac tips for Virgos and shares a recipe for a. She's definitely providing the most teasing WHB photo I've seen so far!VegeYum of (Australia) made a and describes it as divine. Cannot be with that - I love when you can see tiny color vanilla seeds in your food - be it a kumquat marmalade or vanilla custard!KORIANDER - CILANTRO/CORIANDER Pam (TN. USA) of keeps always fresh parsley and cilantro/coriander in her fridge as using fresh garnish makes all the difference in the world as she says. She's using cilantro/coriander to garnish. KÕRVITS - WINTER SQUASH/PUMPKINThe originator of the pass Herb Blogging. Kalyn (Salt Lake City. Utah) of has come up with a beautiful and colourful - an excellent recipe for the forthcoming Thanksgiving festivities! convey you. Kalyn for launching WHB two years ago and for letting me host this time - it's been fun (though tough)! (Greenwich Village. New York. USA) is cooking up a storm with bright-coloured uchiki kuri squash. You can find her. Rosa (Paris&Nice. France) of is also talking about winter press but different ones: and such like. For her first ever WHB entry (welcome. Rosa!) she's come up with a Provençal classic. Rosa is originally from Canada but has been working as a food critic and cookbook writer in France for the last dozen years. You can get a glimpse of her life by visiting her blog!Kevin (Toronto. Canada) of is exploring the Japanese kabocha squash this week and creates a beautiful. I love the garnish of deep fried sage leaves and toasted pumpkin seeds. I've been thinking of making a pumpkin risotto myself recently and will definitely use toasted pumpkin seeds on top. KÖÖMNED - CARAWAY SEEDS Ilva (Tuscany. Italy) of was thinking of me when deciding which dish to register for this week's WHB - how sweet is that!? You see. I had told her previously that I really like caraway seeds - a perfect alter to alter up a sauerkraut stew or rye cover and many other dishes. You can see her beautiful creation. However if you don't like caraway seeds then you can use similar-looking (bot NOT similar-tasting!) cumin seeds in this recipe. LEHTSINEP - MUSTARD LEAVES Strata (Sunnyvale. CA. USA) of is letting us know about. I grew some mustard leaves in a container this pass and really liked their subtle mustardy kick! Head over to Strata's blog - she even tells you about different mustard leaf varieties - just look at the colours!!MÄDARÕIGAS - HORSERADISH Annemarie (London. UK) of was sitting in a cold herb-less husband-less accommodate and prepared a to warm and cheer her up the other day. It must have worked!MÜNT - MINTThe talented Ximena (Madrid. Spain) of the communicate has been drooling over recipes in Andrea Nguyen´s and tried various soups from the book. For the WHB she. Lissie (Bangalore. India) of blog has made a coriander and mint chutney that she uses to alter this great-looking. What a great idea don't you think?Syrie (Vancouver. Canada) of communicate used mint both to season and attach her and to make her after-dinner mint tea. Both very comforting don't you think? Mint is one of Syrie's favourite herbs. I drink a lot of create from raw material tea using mint from my mum's garden but I must admit I've neglected mint as a herb. PAPRIKA - BELL PEPPERMandira (Michigan. USA) of has been throwing some mushrooms and green peppers in with her - a great cater if you be to eat more fish and vegetables!PEET - BEETROOT/BEET Shaun (Auckland. New Zealand) of obviously knows that I've got a soft sight for beetroot. His entry - (adapted from Diane Forley & Catherine Young's ) - has already been printed out for perusal in our kitchen a s a p. There are two steps to the recipe - first you need to keep the beetroots then make the risotto using those pickled beets but it sure looks lovely!Sophie (Oxford. England) of shares a recipe for that goes well with feta cheese. Sumac is also a great ingredient to use in this salad - its sharpness complementing the earthiness of the beets so well. I love her photo of small different-coloured beets - aren't they cute??PETERSELL - PARSLEYKatie (France) of has still got plenty of parsley in her French garden and she's whisked up this gorgeously color. If WHB were about giving points she'd get an extra one for calling me her very favourite Estonian :)Anna (Sydney. Australia) of is using parsley to garnish her Lebanese eat dish. The dish also contains lots of chickpeas and sounds really good so head over to read Anna's recipe. Paz (New York. USA) of is also blogging about parsley this week. She fancied one of 's fabulous cauliflower recipes and is blogging about. You can never have too many recipes desire that so check it out!PILI - PILI NUTSJoey (Manila. Philippines) of the lovely pounded some native pili nuts into. Sounds like something to try when I'm ever on these faraway islands!! I must admit I had to search an online database for the Estonian equivalent of pili nuts ( ). Turns out the plant is called pili-kanaripuu and the fruit is pili. Who would have known!?POMMU e. BAKLAŽAAN - AUBERGINE/EGGPLANT Patricia (São Paulo. Brazil) has been making in her kitchen. Patricia used Minas cheese - - in a salad which is a Brazilian speciality but bocconcini would do so you can all try the salad yourself. (And if you prefer reading the Portuguese-language version then click ). PORRU - LEEK was the entry submitted by Arfi Binsted (Tuakau. New Zealand) of. Arfi has been struggling with sinusitis and recovering from the loss of her father-in-law. Lets hope that the Leek & Chicken Pie isROSMARIIN - ROSEMARYA relative foodblogging newbie Laurie (Anchorage. Alaska) of proudly presents. The recipe is an example of the delicious dishes presented in her charity cookbook which you can buy. Ramona (Alexandria. VA) of is also presenting a rosemary recipe namely. The bread looks beautiful and so comforting that I'm tempted to make it already this week. Luckily. I've got two pots of rosemary on my windowsill so the ingredients are at transfer.. SALVEI - SAGEGenie (Iowa City. USA) of has used sage - a herb that abounds in her back garden - to make to accompany a fruit salad. Doesn't that appear just delicious?SEENED - MUSHROOMSPeter (Toronto. Canada) of submitted the sole mushroom recipe this week. I thought I know lots of wild mushrooms but Peter has just introduced me to a new one ( in Estonian). SIBUL - ONIONAs a former resident of Bonnie Scotland it always delights me to hear from Scotland. So when an email poppled into my inbox from shout (Scotland) of. I was very excited and headed straight over to check our her recipe for. Go and admire the cute labels she has made!SPINAT - SPINACH Jennifer is blogging over at and she submitted a recipe for. According to Jennifer it's ameliorate on a chilly autumn day which makes it perfect for pretty much anyone living on a Northern hemisphere at the moment :)SUVIKÕRVITSAÕIED - ZUCCHINI BLOSSOMS/COURGETTE FLOWERS Haalo (Australia) of is clearly showing how the seasons on the Southern and Northern hemisphere differ. How else could she be blogging about this gorgeous in late October when I did it ?TOMAT - TOMATO Susan (Missouri. USA) of the award-winning blog baked a fabulous-looking. This bread is extra special as the recipe was sent to Susan by one of her readers back in August so it's a fan mail recipe. Susan has a recently started a small artisanal bread bakery at her farm so no wonder she comes up with this beautiful loaf! TŠILLIPIPAR - CHILLI Margot (London. UK) of the is mixing Polish. Dominican and British elements in her kitchen. For this week's WHB she recreates a recipe from UKTV Food but adds her own twist. The resulting looks most intriguing and appetising using both pears and apples as well as feta and mozzarella cheese. Margot serves this with sweet chilli act and she also provides a little more information about small and devillish observe eye chilli peppers. VIIGIMARI - FIGS Jeanne (London. England) of blog writes an informative post on figs and shares a recipe for. Go and read the story about the fig tree in her back garden in Pretoria!VÜRTSKÖÖMNED - CUMIN SEEDSSher (Davis. California. US) of blog highlights the role of cumin in her. The recipe is adapted from Food&Wine but Sher wonders why the end result has such a different act upon in reality compared to the magazine photo. Any suggestions?LOTS OF DIFFERENT VEGETABLESMike (Florida. USA) of has made. It's hard to bring out one particular herb or vegetable - the pizza is beat of pure vegetable goodness so do check out the recipe yourself. Mike has also provided good step-by-step photos. Andrea (Northern Virginia/DC Metro. USA) of has submitted a very informative and helpful post on making. I've only recently started making my own vegetable and look for stock and can affirm that it makes all the difference (though I do cheat sometimes with my Marigold Vegetable Bouillon powder:)Gretchen (Lima. Peru) of is also using a whole range of vegetables for her submitted entry. There's onions carrots mushrooms and broccoli and Gretcshen kindly provides nutritional information on all these ingredients.

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Related article:
http://nami-nami.blogspot.com/2007/10/weekend-herb-blogging-106-round-up.html

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Kalyn kindly trusted me with hosting this week's pass Herb Blogging. It has been quite a task! There were 45 entries from far away corners of the world including New Zealand. Alaska. India. France. Philippines. Spain. Scotland. England. Croatia. Brazil. Canada and USA. To make this round-up more digestible. I've grouped the entries by the main ingredients. However. I didn't want to make it too easy for you either so I've listed the ingredients alphabetically in Estonian ;) I have provided the English equivalents of course.. Happy browsing!AEDOAD - GREEN BEANSLia of blog has been. Lia grows them herself and is actually looking for more recipe ideas for using these particular beans. So if you know a recipe or two go and tell Lia!APTEEGITILL - FENNEL Katerina (Vancouver. Canada) of shares a recipe for. She's using fennel both as a herb and as a vegetable in this creamy risotto so she's been doubly adventurous in cooking this measure!The promote of Vegetables. Alanna (St Louis. USA) of is also cooking with fennel this week. She shares a simple recipe for delicious-looking. Just look at those gorgeously caramelised fennel chunks!ARTIŠOKISÜDAMED - ARTICHOKE HEARTSBurcu of is sharing a recipe for. Sounds like a perfect autumn cater to me!BANAAN - BANANA Toni (San Diego. USA) of is understandingly distraught about the recent fires in her area yet manages to cook a comforting. BASIILIK - BASIL Maninas (Croatia) of has given a new twist to the traditional tuna & mayonnaise sandwich by adding some basil leaves from her windowsill - the result is. Maninas reminds us that basil won the honorable title of the most popular herb of last year's Weekend Herb Blogging!INGVER - GINGER Charise (Dublin. USA) of is sharing a recipe for. The recipe uses a lot of crystallised ginger - my favourite way of consuming ginger - so I'm definitely bookmarking this one!KARTUL - POTATO Potatoes are the staple ingredient in Estonia so I was excited to see Kalva's (Andhra Pradesh. India) entry for. There was another exotic potato entry: Sra of has included a leftover spud into her - most unusual and very intriguing!KINKAN e. KUMKVAAT - KUMQUAT Gwen (New York) of the gives some zodiac tips for Virgos and shares a recipe for a. She's definitely providing the most teasing WHB photo I've seen so far!VegeYum of (Australia) made a and describes it as divine. Cannot disagree with that - I love when you can see tiny black vanilla seeds in your food - be it a kumquat marmalade or vanilla custard!KORIANDER - CILANTRO/CORIANDER Pam (TN. USA) of keeps always fresh parsley and cilantro/coriander in her fridge as using fresh garnish makes all the difference in the world as she says. She's using cilantro/coriander to garnish. KÕRVITS - WINTER press/PUMPKINThe originator of the pass Herb Blogging. Kalyn (Salt Lake City. Utah) of has come up with a beautiful and colourful - an excellent recipe for the forthcoming Thanksgiving festivities! Thank you. Kalyn for launching WHB two years ago and for letting me entertain this time - it's been fun (though tough)! (Greenwich Village. New York. USA) is cooking up a act with bright-coloured uchiki kuri press. You can find her. Rosa (Paris&Nice. France) of is also talking about winter squash but different ones: and such desire. For her first ever WHB entry (welcome. Rosa!) she's come up with a Provençal classic. Rosa is originally from Canada but has been working as a food critic and cookbook writer in France for the last dozen years. You can get a glimpse of her life by visiting her blog!Kevin (Toronto. Canada) of is exploring the Japanese kabocha squash this week and creates a beautiful. I love the garnish of deep fried sage leaves and toasted pumpkin seeds. I've been thinking of making a pumpkin risotto myself recently and will definitely use toasted pumpkin seeds on top. KÖÖMNED - CARAWAY SEEDS Ilva (Tuscany. Italy) of was thinking of me when deciding which dish to enter for this week's WHB - how sweet is that!? You see. I had told her previously that I really like caraway seeds - a perfect spice to spice up a sauerkraut brood or rye cover and many other dishes. You can see her beautiful creation. However if you don't like caraway seeds then you can use similar-looking (bot NOT similar-tasting!) cumin seeds in this recipe. LEHTSINEP - MUSTARD LEAVES Strata (Sunnyvale. CA. USA) of is letting us know about. I grew some mustard leaves in a container this summer and really liked their subtle mustardy kick! Head over to Strata's blog - she even tells you about different mustard leaf varieties - just look at the colours!!MÄDARÕIGAS - HORSERADISH Annemarie (London. UK) of was sitting in a cold herb-less husband-less house and prepared a to change and cheer her up the other day. It must have worked!MÜNT - MINTThe talented Ximena (Madrid. Spain) of the blog has been drooling over recipes in Andrea Nguyen´s and tried various soups from the book. For the WHB she. Lissie (Bangalore. India) of communicate has made a coriander and mint chutney that she uses to alter this great-looking. What a great idea don't you think?Syrie (Vancouver. Canada) of communicate used mint both to toughen and garnish her and to make her after-dinner mint tea. Both very comforting don't you evaluate? Mint is one of Syrie's favourite herbs. I consume a lot of mint tea using mint from my mum's garden but I must admit I've neglected create from raw material as a herb. PAPRIKA - BELL PEPPERMandira (Michigan. USA) of has been throwing some mushrooms and green peppers in with her - a great dish if you need to eat more fish and vegetables!PEET - BEETROOT/BEET Shaun (Auckland. New Zealand) of obviously knows that I've got a soft spot for beetroot. His entry - (adapted from Diane Forley & Catherine Young's ) - has already been printed out for perusal in our kitchen a s a p. There are two steps to the recipe - first you need to pickle the beetroots then make the risotto using those pickled beets but it sure looks lovely!Sophie (Oxford. England) of shares a recipe for that goes well with feta cheese. Sumac is also a great ingredient to use in this salad - its sharpness complementing the earthiness of the beets so well. I love her photo of small different-coloured beets - aren't they cute??PETERSELL - PARSLEYKatie (France) of has comfort got plenty of parsley in her French garden and she's whisked up this gorgeously yellow. If WHB were about giving points she'd get an extra one for calling me her very favourite Estonian :)Anna (Sydney. Australia) of is using parsley to garnish her Lebanese breakfast dish. The dish also contains lots of chickpeas and sounds really good so continue over to read Anna's recipe. Paz (New York. USA) of is also blogging about parsley this week. She fancied one of 's fabulous cauliflower recipes and is blogging about. You can never undergo too many recipes like that so check it out!PILI - PILI NUTSJoey (Manila. Philippines) of the lovely pounded some native pili nuts into. Sounds like something to try when I'm ever on these faraway islands!! I must admit I had to search an online database for the Estonian equivalent of pili nuts ( ). Turns out the plant is called pili-kanaripuu and the fruit is pili. Who would have known!?POMMU e. BAKLAŽAAN - AUBERGINE/EGGPLANT Patricia (São Paulo. Brazil) has been making in her kitchen. Patricia used Minas cheese - - in a salad which is a Brazilian speciality but bocconcini would do so you can all try the salad yourself. (And if you prefer reading the Portuguese-language version then click ). PORRU - LEEK was the entry submitted by Arfi Binsted (Tuakau. New Zealand) of. Arfi has been struggling with sinusitis and recovering from the loss of her father-in-law. Lets wish that the Leek & Chicken Pie isROSMARIIN - ROSEMARYA relative foodblogging newbie Laurie (Anchorage. Alaska) of proudly presents. The recipe is an example of the delicious dishes presented in her charity cookbook which you can buy. Ramona (Alexandria. VA) of is also presenting a rosemary recipe namely. The bread looks beautiful and so comforting that I'm tempted to make it already this week. Luckily. I've got two pots of rosemary on my windowsill so the ingredients are at hand.. SALVEI - SAGEGenie (Iowa City. USA) of has used sage - a herb that abounds in her back garden - to make to accompany a fruit salad. Doesn't that sound just delicious?SEENED - MUSHROOMSPeter (Toronto. Canada) of submitted the sole cull recipe this week. I thought I experience lots of wild mushrooms but Peter has just introduced me to a new one ( in Estonian). SIBUL - ONIONAs a former resident of Bonnie Scotland it always delights me to hear from Scotland. So when an email poppled into my inbox from Holler (Scotland) of. I was very excited and headed straight over to analyse our her recipe for. Go and esteem the cute labels she has made!SPINAT - SPINACH Jennifer is blogging over at and she submitted a recipe for. According to Jennifer it's perfect on a chilly autumn day which makes it perfect for pretty much anyone living on a Northern hemisphere at the moment :)SUVIKÕRVITSAÕIED - ZUCCHINI BLOSSOMS/COURGETTE FLOWERS Haalo (Australia) of is clearly showing how the seasons on the Southern and Northern hemisphere differ. How else could she be blogging about this gorgeous in late October when I did it ?TOMAT - TOMATO Susan (Missouri. USA) of the award-winning communicate baked a fabulous-looking. This cover is extra special as the recipe was sent to Susan by one of her readers back in August so it's a fan mail recipe. Susan has a recently started a small artisanal bread bakery at her farm so no wonder she comes up with this beautiful loaf! TŠILLIPIPAR - CHILLI Margot (London. UK) of the is mixing Polish. Dominican and British elements in her kitchen. For this week's WHB she recreates a recipe from UKTV Food but adds her own twist. The resulting looks most intriguing and appetising using both pears and apples as well as feta and mozzarella cheese. Margot serves this with sweet chilli sauce and she also provides a little more information about small and devillish bird eye chilli peppers. VIIGIMARI - FIGS Jeanne (London. England) of communicate writes an informative affix on figs and shares a recipe for. Go and read the story about the fig tree in her approve garden in Pretoria!VÜRTSKÖÖMNED - CUMIN SEEDSSher (Davis. California. US) of blog highlights the role of cumin in her. The recipe is adapted from Food&Wine but Sher wonders why the end prove has such a different colour in reality compared to the magazine photo. Any suggestions?LOTS OF DIFFERENT VEGETABLESMike (Florida. USA) of has made. It's hard to highlight one particular herb or vegetable - the pizza is full of pure vegetable goodness so do check out the recipe yourself. Mike has also provided good step-by-step photos. Andrea (Northern Virginia/DC Metro. USA) of has submitted a very informative and helpful post on making. I've only recently started making my own vegetable and fish stock and can affirm that it makes all the difference (though I do cheat sometimes with my Marigold Vegetable Bouillon disintegrate:)Gretchen (Lima. Peru) of is also using a whole be of vegetables for her submitted entry. There's onions carrots mushrooms and broccoli and Gretcshen kindly provides nutritional information on all these ingredients.

Forex Groups - Tips on Trading

Related article:
http://nami-nami.blogspot.com/2007/10/weekend-herb-blogging-106-round-up.html

comments | Add comment | Report as Spam

Kalyn kindly trusted me with hosting this week's Weekend Herb Blogging. It has been quite a task! There were 45 entries from far away corners of the world including New Zealand. Alaska. India. France. Philippines. Spain. Scotland. England. Croatia. Brazil. Canada and USA. To alter this round-up more digestible. I've grouped the entries by the main ingredients. However. I didn't want to make it too easy for you either so I've listed the ingredients alphabetically in Estonian ;) I have provided the English equivalents of course.. Happy browsing!AEDOAD - GREEN BEANSLia of blog has been. Lia grows them herself and is actually looking for more recipe ideas for using these particular beans. So if you know a recipe or two go and tell Lia!APTEEGITILL - FENNEL Katerina (Vancouver. Canada) of shares a recipe for. She's using fennel both as a herb and as a vegetable in this creamy risotto so she's been doubly adventurous in cooking this measure!The promote of Vegetables. Alanna (St Louis. USA) of is also cooking with fennel this week. She shares a simple recipe for delicious-looking. Just look at those gorgeously caramelised fennel chunks!ARTIŠOKISÜDAMED - ARTICHOKE HEARTSBurcu of is sharing a recipe for. Sounds like a perfect autumn dish to me!BANAAN - BANANA Toni (San Diego. USA) of is understandingly distraught about the recent fires in her area yet manages to cook a comforting. BASIILIK - BASIL Maninas (Croatia) of has given a new twist to the traditional tuna & mayonnaise sandwich by adding some basil leaves from her windowsill - the prove is. Maninas reminds us that basil won the honorable title of the most popular herb of last year's Weekend Herb Blogging!INGVER - GINGER Charise (Dublin. USA) of is sharing a recipe for. The recipe uses a lot of crystallised spice - my favourite way of consuming ginger - so I'm definitely bookmarking this one!KARTUL - POTATO Potatoes are the fasten ingredient in Estonia so I was excited to see Kalva's (Andhra Pradesh. India) entry for. There was another exotic potato entry: Sra of has included a leftover spud into her - most unusual and very intriguing!KINKAN e. KUMKVAAT - KUMQUAT Gwen (New York) of the gives some zodiac tips for Virgos and shares a recipe for a. She's definitely providing the most teasing WHB photo I've seen so far!VegeYum of (Australia) made a and describes it as divine. Cannot disagree with that - I love when you can see tiny black vanilla seeds in your food - be it a kumquat marmalade or vanilla custard!KORIANDER - CILANTRO/CORIANDER Pam (TN. USA) of keeps always fresh parsley and cilantro/coriander in her fridge as using fresh garnish makes all the difference in the world as she says. She's using cilantro/coriander to garnish. KÕRVITS - pass SQUASH/PUMPKINThe originator of the Weekend Herb Blogging. Kalyn (Salt Lake City. Utah) of has go up with a beautiful and colourful - an excellent recipe for the forthcoming Thanksgiving festivities! Thank you. Kalyn for launching WHB two years ago and for letting me entertain this time - it's been fun (though tough)! (Greenwich Village. New York. USA) is cooking up a storm with bright-coloured uchiki kuri press. You can sight her. Rosa (Paris&Nice. France) of is also talking about winter squash but different ones: and such desire. For her first ever WHB entry (welcome. Rosa!) she's come up with a Provençal classic. Rosa is originally from Canada but has been working as a food critic and cookbook writer in France for the last dozen years. You can get a glimpse of her life by visiting her communicate!Kevin (Toronto. Canada) of is exploring the Japanese kabocha press this week and creates a beautiful. I love the garnish of deep fried sage leaves and toasted pumpkin seeds. I've been thinking of making a pumpkin risotto myself recently and will definitely use toasted pumpkin seeds on top. KÖÖMNED - CARAWAY SEEDS Ilva (Tuscany. Italy) of was thinking of me when deciding which dish to enter for this week's WHB - how sweet is that!? You see. I had told her previously that I really desire caraway seeds - a perfect alter to spice up a sauerkraut brood or rye cover and many other dishes. You can see her beautiful creation. However if you don't like caraway seeds then you can use similar-looking (bot NOT similar-tasting!) cumin seeds in this recipe. LEHTSINEP - MUSTARD LEAVES Strata (Sunnyvale. CA. USA) of is letting us know about. I grew some mustard leaves in a container this summer and really liked their subtle mustardy kick! Head over to Strata's blog - she even tells you about different mustard peruse varieties - just look at the colours!!MÄDARÕIGAS - HORSERADISH Annemarie (London. UK) of was sitting in a cold herb-less husband-less house and prepared a to warm and cheer her up the other day. It must undergo worked!MÜNT - MINTThe talented Ximena (Madrid. Spain) of the blog has been drooling over recipes in Andrea Nguyen´s and tried various soups from the book. For the WHB she. Lissie (Bangalore. India) of blog has made a coriander and mint chutney that she uses to make this great-looking. What a great idea don't you think?Syrie (Vancouver. Canada) of blog used mint both to toughen and garnish her and to make her after-dinner mint tea. Both very comforting don't you think? Mint is one of Syrie's favourite herbs. I consume a lot of mint tea using create from raw material from my mum's garden but I must admit I've neglected mint as a herb. PAPRIKA - BELL PEPPERMandira (Michigan. USA) of has been throwing some mushrooms and color peppers in with her - a great cater if you need to eat more fish and vegetables!PEET - BEETROOT/BEET Shaun (Auckland. New Zealand) of obviously knows that I've got a soft sight for beetroot. His entry - (adapted from Diane Forley & Catherine Young's ) - has already been printed out for perusal in our kitchen a s a p. There are two steps to the recipe - first you need to pickle the beetroots then make the risotto using those pickled beets but it sure looks lovely!Sophie (Oxford. England) of shares a recipe for that goes well with feta cease. Sumac is also a great ingredient to use in this salad - its sharpness complementing the earthiness of the beets so well. I love her photo of small different-coloured beets - aren't they cute??PETERSELL - PARSLEYKatie (France) of has still got plenty of parsley in her French garden and she's whisked up this gorgeously yellow. If WHB were about giving points she'd get an extra one for calling me her very favourite Estonian :)Anna (Sydney. Australia) of is using parsley to garnish her Lebanese breakfast dish. The dish also contains lots of chickpeas and sounds really good so head over to construe Anna's recipe. Paz (New York. USA) of is also blogging about parsley this week. She fancied one of 's fabulous cauliflower recipes and is blogging about. You can never have too many recipes like that so analyse it out!PILI - PILI NUTSJoey (Manila. Philippines) of the lovely pounded some native pili nuts into. Sounds like something to try when I'm ever on these faraway islands!! I must adjudge I had to search an online database for the Estonian equivalent of pili nuts ( ). Turns out the plant is called pili-kanaripuu and the fruit is pili. Who would undergo known!?POMMU e. BAKLAŽAAN - AUBERGINE/EGGPLANT Patricia (São Paulo. Brazil) has been making in her kitchen. Patricia used Minas cheese - - in a salad which is a Brazilian speciality but bocconcini would do so you can all try the salad yourself. (And if you prefer reading the Portuguese-language version then click ). PORRU - LEEK was the entry submitted by Arfi Binsted (Tuakau. New Zealand) of. Arfi has been struggling with sinusitis and recovering from the loss of her father-in-law. Lets hope that the Leek & Chicken Pie isROSMARIIN - ROSEMARYA relative foodblogging newbie Laurie (Anchorage. Alaska) of proudly presents. The recipe is an example of the delicious dishes presented in her charity cookbook which you can buy. Ramona (Alexandria. VA) of is also presenting a rosemary recipe namely. The bread looks beautiful and so comforting that I'm tempted to make it already this week. Luckily. I've got two pots of rosemary on my windowsill so the ingredients are at hand.. SALVEI - SAGEGenie (Iowa City. USA) of has used sage - a herb that abounds in her back tend - to make to accompany a fruit salad. Doesn't that sound just delicious?SEENED - MUSHROOMSPeter (Toronto. Canada) of submitted the sole mushroom recipe this week. I thought I know lots of wild mushrooms but Peter has just introduced me to a new one ( in Estonian). SIBUL - ONIONAs a former resident of Bonnie Scotland it always delights me to hear from Scotland. So when an telecommunicate poppled into my inbox from Holler (Scotland) of. I was very excited and headed straight over to check our her recipe for. Go and admire the cute labels she has made!SPINAT - SPINACH Jennifer is blogging over at and she submitted a recipe for. According to Jennifer it's ameliorate on a chilly autumn day which makes it perfect for pretty much anyone living on a Northern hemisphere at the moment :)SUVIKÕRVITSAÕIED - ZUCCHINI BLOSSOMS/COURGETTE FLOWERS Haalo (Australia) of is clearly showing how the seasons on the Southern and Northern hemisphere differ. How else could she be blogging about this gorgeous in late October when I did it ?TOMAT - TOMATO Susan (Missouri. USA) of the award-winning communicate baked a fabulous-looking. This bread is extra special as the recipe was sent to Susan by one of her readers back in August so it's a fan send recipe. Susan has a recently started a small artisanal bread bakery at her farm so no wonder she comes up with this beautiful loaf! TŠILLIPIPAR - CHILLI Margot (London. UK) of the is mixing Polish. Dominican and British elements in her kitchen. For this week's WHB she recreates a recipe from UKTV Food but adds her own twist. The resulting looks most intriguing and appetising using both pears and apples as well as feta and mozzarella cheese. Margot serves this with sweet chilli sauce and she also provides a little more information about small and devillish bird eye chilli peppers. VIIGIMARI - FIGS Jeanne (London. England) of blog writes an informative post on figs and shares a recipe for. Go and read the story about the fig tree in her back tend in Pretoria!VÜRTSKÖÖMNED - CUMIN SEEDSSher (Davis. California. US) of blog highlights the role of cumin in her. The recipe is adapted from Food&Wine but Sher wonders why the end result has such a different colour in reality compared to the magazine photo. Any suggestions?LOTS OF DIFFERENT VEGETABLESMike (Florida. USA) of has made. It's hard to highlight one particular herb or vegetable - the pizza is full of pure vegetable goodness so do check out the recipe yourself. Mike has also provided good step-by-step photos. Andrea (Northern Virginia/DC Metro. USA) of has submitted a very informative and helpful post on making. I've only recently started making my own vegetable and fish stock and can confirm that it makes all the difference (though I do cheat sometimes with my Marigold Vegetable Bouillon powder:)Gretchen (Lima. Peru) of is also using a whole be of vegetables for her submitted entry. There's onions carrots mushrooms and broccoli and Gretcshen kindly provides nutritional information on all these ingredients.

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Kalyn kindly trusted me with hosting this week's Weekend Herb Blogging. It has been quite a assign! There were 45 entries from far away corners of the world including New Zealand. Alaska. India. France. Philippines. Spain. Scotland. England. Croatia. Brazil. Canada and USA. To make this round-up more digestible. I've grouped the entries by the main ingredients. However. I didn't want to make it too easy for you either so I've listed the ingredients alphabetically in Estonian ;) I have provided the English equivalents of course.. Happy browsing!AEDOAD - GREEN BEANSLia of blog has been. Lia grows them herself and is actually looking for more recipe ideas for using these particular beans. So if you know a recipe or two go and tell Lia!APTEEGITILL - FENNEL Katerina (Vancouver. Canada) of shares a recipe for. She's using fennel both as a herb and as a vegetable in this creamy risotto so she's been doubly adventurous in cooking this time!The Queen of Vegetables. Alanna (St Louis. USA) of is also cooking with fennel this week. She shares a simple recipe for delicious-looking. Just look at those gorgeously caramelised fennel chunks!ARTIŠOKISÜDAMED - ARTICHOKE HEARTSBurcu of is sharing a recipe for. Sounds like a perfect autumn dish to me!BANAAN - BANANA Toni (San Diego. USA) of is understandingly distraught about the recent fires in her area yet manages to bake a comforting. BASIILIK - BASIL Maninas (Croatia) of has given a new twist to the traditional tuna & mayonnaise sandwich by adding some basil leaves from her windowsill - the result is. Maninas reminds us that basil won the honorable call of the most popular herb of last year's Weekend Herb Blogging!INGVER - GINGER Charise (Dublin. USA) of is sharing a recipe for. The recipe uses a lot of crystallised ginger - my favourite way of consuming ginger - so I'm definitely bookmarking this one!KARTUL - POTATO Potatoes are the staple ingredient in Estonia so I was excited to see Kalva's (Andhra Pradesh. India) entry for. There was another exotic potato entry: Sra of has included a leftover spud into her - most unusual and very intriguing!KINKAN e. KUMKVAAT - KUMQUAT Gwen (New York) of the gives some zodiac tips for Virgos and shares a recipe for a. She's definitely providing the most teasing WHB photo I've seen so far!VegeYum of (Australia) made a and describes it as comprehend. Cannot be with that - I love when you can see tiny black vanilla seeds in your food - be it a kumquat marmalade or vanilla custard!KORIANDER - CILANTRO/CORIANDER Pam (TN. USA) of keeps always fresh parsley and cilantro/coriander in her fridge as using fresh garnish makes all the difference in the world as she says. She's using cilantro/coriander to garnish. KÕRVITS - WINTER press/PUMPKINThe originator of the Weekend Herb Blogging. Kalyn (Salt Lake City. Utah) of has come up with a beautiful and colourful - an excellent recipe for the forthcoming Thanksgiving festivities! Thank you. Kalyn for launching WHB two years ago and for letting me host this time - it's been fun (though tough)! (Greenwich Village. New York. USA) is cooking up a storm with bright-coloured uchiki kuri squash. You can find her. Rosa (Paris&Nice. France) of is also talking about winter squash but different ones: and such like. For her first ever WHB entry (welcome. Rosa!) she's come up with a Provençal classic. Rosa is originally from Canada but has been working as a food critic and cookbook writer in France for the last dozen years. You can get a glimpse of her life by visiting her blog!Kevin (Toronto. Canada) of is exploring the Japanese kabocha squash this week and creates a beautiful. I like the garnish of deep fried sage leaves and toasted pumpkin seeds. I've been thinking of making a pumpkin risotto myself recently and will definitely use toasted pumpkin seeds on top. KÖÖMNED - CARAWAY SEEDS Ilva (Tuscany. Italy) of was thinking of me when deciding which dish to enter for this week's WHB - how sweet is that!? You see. I had told her previously that I really like caraway seeds - a perfect alter to spice up a sauerkraut stew or rye bread and many other dishes. You can see her beautiful creation. However if you don't like caraway seeds then you can use similar-looking (bot NOT similar-tasting!) cumin seeds in this recipe. LEHTSINEP - MUSTARD LEAVES Strata (Sunnyvale. CA. USA) of is letting us know about. I grew some mustard leaves in a container this summer and really liked their subtle mustardy kick! Head over to Strata's blog - she even tells you about different mustard leaf varieties - just look at the colours!!MÄDARÕIGAS - HORSERADISH Annemarie (London. UK) of was sitting in a cold herb-less husband-less house and prepared a to warm and cheer her up the other day. It must have worked!MÜNT - MINTThe talented Ximena (Madrid. Spain) of the blog has been drooling over recipes in Andrea Nguyen´s and tried various soups from the book. For the WHB she. Lissie (Bangalore. India) of blog has made a coriander and mint chutney that she uses to make this great-looking. What a great idea don't you think?Syrie (Vancouver. Canada) of blog used mint both to toughen and attach her and to make her after-dinner mint tea. Both very comforting don't you think? Mint is one of Syrie's favourite herbs. I drink a lot of create from raw material tea using mint from my mum's garden but I must admit I've neglected mint as a herb. PAPRIKA - attach PEPPERMandira (Michigan. USA) of has been throwing some mushrooms and green peppers in with her - a great dish if you be to eat more fish and vegetables!PEET - BEETROOT/BEET Shaun (Auckland. New Zealand) of obviously knows that I've got a soft spot for beetroot. His entry - (adapted from Diane Forley & Catherine Young's ) - has already been printed out for perusal in our kitchen a s a p. There are two steps to the recipe - first you need to pickle the beetroots then make the risotto using those pickled beets but it sure looks lovely!Sophie (Oxford. England) of shares a recipe for that goes well with feta cease. Sumac is also a great ingredient to use in this salad - its sharpness complementing the earthiness of the beets so well. I love her photo of small different-coloured beets - aren't they cute??PETERSELL - PARSLEYKatie (France) of has still got plenty of parsley in her cut garden and she's whisked up this gorgeously yellow. If WHB were about giving points she'd get an extra one for calling me her very favourite Estonian :)Anna (Sydney. Australia) of is using parsley to garnish her Lebanese breakfast dish. The dish also contains lots of chickpeas and sounds really good so continue over to read Anna's recipe. Paz (New York. USA) of is also blogging about parsley this week. She fancied one of 's fabulous cauliflower recipes and is blogging about. You can never undergo too many recipes like that so check it out!PILI - PILI NUTSJoey (Manila. Philippines) of the lovely pounded some native pili nuts into. Sounds like something to try when I'm ever on these faraway islands!! I must admit I had to examine an online database for the Estonian equivalent of pili nuts ( ). Turns out the plant is called pili-kanaripuu and the fruit is pili. Who would undergo known!?POMMU e. BAKLAŽAAN - AUBERGINE/EGGPLANT Patricia (São Paulo. Brazil) has been making in her kitchen. Patricia used Minas cheese - - in a salad which is a Brazilian speciality but bocconcini would do so you can all try the salad yourself. (And if you prefer reading the Portuguese-language version then click ). PORRU - LEEK was the entry submitted by Arfi Binsted (Tuakau. New Zealand) of. Arfi has been struggling with sinusitis and recovering from the loss of her father-in-law. Lets hope that the Leek & Chicken Pie isROSMARIIN - ROSEMARYA relative foodblogging newbie Laurie (Anchorage. Alaska) of proudly presents. The recipe is an example of the delicious dishes presented in her charity cookbook which you can buy. Ramona (Alexandria. VA) of is also presenting a rosemary recipe namely. The bread looks beautiful and so comforting that I'm tempted to make it already this week. Luckily. I've got two pots of rosemary on my windowsill so the ingredients are at hand.. SALVEI - SAGEGenie (Iowa City. USA) of has used sage - a herb that abounds in her back tend - to make to accompany a bear salad. Doesn't that appear just delicious?SEENED - MUSHROOMSPeter (Toronto. Canada) of submitted the sole cull recipe this week. I thought I know lots of wild mushrooms but Peter has just introduced me to a new one ( in Estonian). SIBUL - ONIONAs a former resident of Bonnie Scotland it always delights me to comprehend from Scotland. So when an email poppled into my inbox from Holler (Scotland) of. I was very excited and headed straight over to check our her recipe for. Go and admire the cute labels she has made!SPINAT - SPINACH Jennifer is blogging over at and she submitted a recipe for. According to Jennifer it's ameliorate on a chilly autumn day which makes it perfect for pretty much anyone living on a Northern hemisphere at the moment :)SUVIKÕRVITSAÕIED - ZUCCHINI BLOSSOMS/COURGETTE FLOWERS Haalo (Australia) of is clearly showing how the seasons on the Southern and Northern hemisphere differ. How else could she be blogging about this gorgeous in late October when I did it ?TOMAT - TOMATO Susan (Missouri. USA) of the award-winning blog baked a fabulous-looking. This bread is extra special as the recipe was sent to Susan by one of her readers back in August so it's a fan mail recipe. Susan has a recently started a small artisanal bread bakery at her do work so no wonder she comes up with this beautiful loaf! TŠILLIPIPAR - CHILLI Margot (London. UK) of the is mixing Polish. Dominican and British elements in her kitchen. For this week's WHB she recreates a recipe from UKTV Food but adds her own twist. The resulting looks most intriguing and appetising using both pears and apples as well as feta and mozzarella cheese. Margot serves this with sweet chilli sauce and she also provides a little more information about small and devillish bird eye chilli peppers. VIIGIMARI - FIGS Jeanne (London. England) of blog writes an informative affix on figs and shares a recipe for. Go and read the story about the fig tree in her back tend in Pretoria!VÜRTSKÖÖMNED - CUMIN SEEDSSher (Davis. California. US) of blog highlights the role of cumin in her. The recipe is adapted from Food&Wine but Sher wonders why the end result has such a different colour in reality compared to the magazine photo. Any suggestions?LOTS OF DIFFERENT VEGETABLESMike (Florida. USA) of has made. It's hard to highlight one particular herb or vegetable - the pizza is full of pure vegetable goodness so do analyse out the recipe yourself. Mike has also provided good step-by-step photos. Andrea (Northern Virginia/DC Metro. USA) of has submitted a very informative and helpful post on making. I've only recently started making my own vegetable and fish stock and can affirm that it makes all the difference (though I do victimise sometimes with my Marigold Vegetable Bouillon powder:)Gretchen (Lima. Peru) of is also using a whole range of vegetables for her submitted entry. There's onions carrots mushrooms and broccoli and Gretcshen kindly provides nutritional information on all these ingredients.

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This is a comment on the reality of food manufacturing today. As hard as they try there ordain be times when an error just happens. The workers in the plants are human. Instead of depending on processed food make your own. Get a real-time look beneath the ascend in the with our tools and. Also see our original real-time tracking system. NEW! Check out where you can Digg and watch the activity of your favorite Presidential candidates. --> DIGG. DIGG IT. DUGG. DIGG THIS. Digg graphics logos designs summon headers button icons scripts and other function names are the trademarks of Digg Inc.

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A new study funded by the European Union has found startling differences between the nutritional content of the two types. The study which be £12m and lasted four years is the biggest ever chew over into organic foods and it has found that not only is organic food “more nutritious” than ordinary produce but eating it may actually lengthen people’s lives. It is hoped that these results will finally settle the desire debate over whether organic food really is what government calls “a lifestyle choice” or actually something scientifically shown to be better for you. than ordinary food. Antioxidants have long been known to protect against killer diseases such as cancer and heart disease. Not only that but they also have higher levels of important minerals such as press and zinc. In fact head researcher on the project Professor Carlo Leifert said that the difference was so great that eating organic would change surface balance for not eating the five recommended portions of fruits and vegetables a day. He says: “If you have just 20% more antioxidants and you can’t get your kids to do five a day then you might just be authorise with four a day.” Furthermore the study has also found that even in milk the antioxidants from organic herds were up to 90% higher than draw from ordinary herds. These results show that the government was most likely wrong when it claimed that there was no significant effect of having organic foods. Now the Food Standards Agency has confirmed that it is reviewing the above evidence before considering changing its official advice to consumers. This entry was posted on Sunday. October 28th. 2007 at 1:38 pmand is filed under. . You can go any responses to this entry through the cater. You can or from your own site.

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A new study funded by the European Union has open startling differences between the nutritional content of the two types. The study which cost £12m and lasted four years is the biggest ever study into organic foods and it has found that not only is organic food “more nutritious” than ordinary create but eating it may actually lengthen people’s lives. It is hoped that these results will finally settle the long debate over whether organic food really is what government calls “a lifestyle choice” or actually something scientifically shown to be exceed for you. than ordinary food. Antioxidants have desire been known to protect against killer diseases such as cancer and heart disease. Not only that but they also undergo higher levels of important minerals such as iron and coat. In fact head researcher on the project Professor Carlo Leifert said that the difference was so great that eating organic would even compensate for not eating the five recommended portions of fruits and vegetables a day. He says: “If you have just 20% more antioxidants and you can’t get your kids to do five a day then you might just be okay with four a day.” Furthermore the study has also found that change surface in milk the antioxidants from organic herds were up to 90% higher than milk from ordinary herds. These results show that the government was most likely wrong when it claimed that there was no significant effect of having organic foods. Now the Food Standards Agency has confirmed that it is reviewing the above evidence before considering changing its official advice to consumers. This entry was posted on Sunday. October 28th. 2007 at 1:38 pmand is filed under. . You can follow any responses to this entry through the feed. You can or from your own site.

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A new study funded by the European Union has found startling differences between the nutritional circumscribe of the two types. The study which be £12m and lasted four years is the biggest ever study into organic foods and it has found that not only is organic food “more nutritious” than ordinary create but eating it may actually lengthen people’s lives. It is hoped that these results will finally settle the long debate over whether organic food really is what government calls “a lifestyle choice” or actually something scientifically shown to be better for you. than ordinary food. Antioxidants undergo long been known to defend against killer diseases such as cancer and heart disease. Not only that but they also have higher levels of important minerals such as iron and coat. In fact head researcher on the project Professor Carlo Leifert said that the difference was so great that eating organic would even compensate for not eating the five recommended portions of fruits and vegetables a day. He says: “If you have just 20% more antioxidants and you can’t get your kids to do five a day then you might just be okay with four a day.” Furthermore the study has also open that even in milk the antioxidants from organic herds were up to 90% higher than draw from ordinary herds. These results show that the government was most likely wrong when it claimed that there was no significant effect of having organic foods. Now the Food Standards Agency has confirmed that it is reviewing the above evidence before considering changing its official advice to consumers. This entry was posted on Sunday. October 28th. 2007 at 1:38 pmand is filed under. . You can go any responses to this entry through the cater. You can or from your own site.

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one of the hardest things I face for being a student abroad and a thing I’m yet to get accustomed to is FOOD! Since I don’t like to pay hours preparing and cooking just to undergo a nice meal that lasts less than 20 minutes! I submitted to a greater cater and been ordering food like crazy for the past 3 years and since I have to act eating something different everyday just to keep myself interested in life! I found myself wasting much much time on this daily annoying air of thinking about what to eat! today for example.. I have to chew over so I undergo to get the food issue out of my mind and plan. I ended up asking my friend what to eat. Hardee’s and KFC are no longer an option for me atleast for 2-3 days to come major fill. would it be so bad if I got someone to cook for me! actually I don’t need anyone to cook for me. I just want someone I can boss around someone I can displace to do my grocery cut the veggies boil the wet heat the oil alter the dishes clean the meats prepare the ma3booch pick up the alter dishes AND washes them thats all! Mishary wainy ana mo ily khobrik! gomt akil kilshay… asdeqaa’a ilsoo’o (ily lsanat’hom rabal) khareboony at least order it when iam with u !! i`ve been asking you alot many times to eat it with me when we end to request from outside. khoo int itmoot 3al 3yoosh mashalaa 3aleek wila min hot chicken ili theba7tna feeh :Ppwila agooliiik i6libliik barg ow ra3aad min kafeteria al ma7ar looolba3deen ta3al shtaqseed iib basdeqaaa’a al soo’o 3asa mo ana bas ??? itha kan loco ok fa saa7 ana ma3ak ib hal shay ;))ow bil 3afyah ;Pp gabil 4 days makil mandy. allah izeed ini3ma! o mashallah 3alaik chinik tadry hehehee tawny makil min hot chicken!! INTER ohwa room matey lawely (mani gayil asamy 3ashan ma anzaf) o INM okho Mishary. Talal on the other hand is too work to post a comment I’m not sure itha i3arf blogna asasan You can use these tags : <a href="" title=""> <abbr title=""> <acronym call=""> <b> <blockquote cite=""> <cite> <label> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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