Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
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Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
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Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
Taken from “The Frugal Gourmet Cooks American” by Jeff Smith
Makes 1-1/2 cups dressing
I found them as I was going through my library and this book has a lot of treasures as well as the history of each dish and the story as well. An outstanding book by Jeff Smith-one of the 3 I have by him.
You can use this dressing on vegetables like zucchini and others and then grill them, chicken on the grill.
In Jeff Smith’s words: “This is easy to prepare and keeps for several days in the refrigerator. I prefer to use whole spices and herbs and grind them up when I need them.”
½ teaspoon oregano
½ teaspoon rosemary
¼ teaspoon Coleman’s English dry mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup olive oil
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons fresh lemon juice
2 cloves garlic, peeled and crushed
1 teaspoon Worcestershire sauce
1. Place the dry ingredients in your blender or a Magic Bullet or other food processor and whirl a few moments. Add the other ingredients and whip until it emulsifies and becomes thick. Store in your refrigerator at least an hour and a half before using.