View allAll Photos Tagged amusing

Amuse Bonnet, Amuse R1 Bumper, CE28N

Amuse'UM '09-Top row-Leslie Suddath, Ned Montag (Amuse'UM Host Committee), Andrea Montag (Museum Board Member); Front-Billy Suddath; Credit-Imagine It! The Children's Museum of Atlanta by Kim Link

Comic book artists Andie Tong, Neil Edwards, Andrew Wildman and David Nakayama sketch for the Draw the World Together charity live at NCsofts City of Heroes Mini-Con held at Omega Sektor, Birmingham

This photo kept me amused for the rest of my 2 hour walk!! Fleur had just dropped the stick she had found when she needed a good shake; hoping to catch an action photo of the water spraying off her, what I actually found was her obsession with this stick was so great she couldnt take her eyes off it..

BA 1168 PVG to LHR First Class

 

Amuse bouche

Halibut on bean puree.

 

Read about this dinner at the ulterior epicure.

Amuse (クスクスのサラダ仕立てとプチトマトのカプレーゼ)

 デュラム小麦で作られたクスクスを酸味のきいたさっぱりサラダにしました。

フルーツトマトのような完熟トマトの甘みがさらに引き立ちます。

オリーブオイルやバジルのソースはパンにつけてお召し上がりください。

 

"not tonight dear, I've got a headache..."

Mini phyllo pastry parcel – filled with figs, dark chocolate and Brie

This charming amuse-bouche was a bit of a last minute inspiration: a funky pasta I have in my cupboard just itching to be used, a visit to "goodies" (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try - I promise it is easy and scrummy.

 

Amuse Bouche

Mussels, butter, caviar.

Dando visited a packing store and thought it was an amusement park...

 

De cuando Danbo visitó una tienda de empaque y pensó que había llegado a un parque de atracciones...

Arancini

 

Del Posto

New York City, New York

March 23, 2017

503821 วิรัลพัฒน เกษวิริยะการณ์ Amuse Land

งานศิลปนิพนธ์ศิลปะภาพถ่าย ปีการศึกษา 2553

คณะศิลปกรรม มหาวิทยาลัยรังสิต

Amuse Bouche

Brandade with local San Marzano tomato jam.

 

Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.

 

Read about this birthday celebration dinner at the ulterior epicure.

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