flash in white umbrella is installed in front of model

(flour, butter, sugar, milk powder, desiccated coconut, warm water, salt, eggs, yeast, milk, sesame seeds)

The finished product....and yes it does taste and smell even better than it looks!

lemon & blueberry cornmeal cake

Radishes from Chef's Garden

Cooking by Claudio (lamponealcioccolato.blogspot.it/)

Boiled shrimps

***Vietnamese cuisine - Pancake

The display at the National Museum of Singapore during Get Curious : All About Food.

Duck from Brunty Farms

View On Black

This is how they cook rice in Janiuay, Iloilo

Chez Bay Gourmet

Radishes from Chef's Garden

Cooking by Claudio

lamponealcioccolato.blogspot.co.uk

They do neat stuff at our campground including this class on campfire cooking without pots or pans. Hollowed out oranges, peppers and onions become pots for cooking eggs. Paper bags can be used to hold bacon and eggs for cooking, also.

Dijon and Cognac Beef Stew on smittenkitchen.com

White pizza with burrata, olive oil, tomato and basil.

we stuffed them so thoroughly that we needed the plate and the wooden utensils to keep them closed while cooking

Cooking

Cooking

Dilly Beans, Dill Pickles, Muscadine Jam, Spicy Muscadine Sauce that I canned in Fall of '06.

Cooking of traditional "charcoal buns" (kolbullar) over open fire at Gregoriemarknaden in Östersund, Jämtland, Sweden.

Live cooking demonstration on Univision television by Chef Ron from the Marine Room restaurant. Mahi mahi and mussels from Santa Monica Seafood Co.

Chez Bay Gourmet

Madurai, India

Carrots from Chef's Garden

spice. spice cabinet, cooking, baking, kitchen, cuisine

Chez Bay Gourmet

Cooking

(Hint: If your mangoes can stack like that, they're rotten inside and you will have to go back to the store in the arctic chill to get two more... tiny violins, please.)

Coconut Tapioca Pudding with Mango on smittenkitchen.com

Chez Bay Gourmet

Old version (now the bookshelf are different)

What a mess.

When there is a big celebration, the Ashram will hold a mass feeding and usually about 200-300 people will come. Despite of the hard work, the cooking crews have always been doing their hard work with big smile!