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face painting tips
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This is from my trip to the Adirondacks or "Dacks" in NY. We did a weekend camping trip to go climb outside. We were getting ready to climb. Photo credit goes to my girlfriend, I just edited it.
I soak the roses in a mild solution of saltwater so that they will expand properly, then they have to be dried.
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"cast into the pit to her death?
He who next encounters Minnie is he who flees in terror!"
Tomitheos Photography
Sam playing Jester of the Jacks (jack-o-lanterns) for halloween.
I owe are HUGE thank you for all the carving time and the prepwork to JamesSeattle.
"Cuitzeo del Porvenir"
And thats it for our visit to Cuitzeo. 30 minute bus ride back to Morelia. So now its time for the last leg of our trip - on to Zihuatanejo. Please proceed to the Zihuatanejo set.
Halloween Horror Series
"..when she escaped the Villagers.. had they gathered around the burning mill?
or had they run amuck...???"
Sort of like beef stew without the potatoes. Individual ingredient preparation seems to make a difference in the brightness of each piece on the palate.
The grocer is out of pearl onions. Canned ones are a bit mushy and lack the desired flavor. Got big ones instead.
Standard spices are shown. Secret spices are secret. Beef chunks, (thick top sirloin,) are browned in the French manner: bacon grease, too much butter and, a little olive oil.
Don't notice any difference between the oven and the slow cooker.
Prep-work for the feast tonight. I love cooking this meal.
The turkey, stuffed, spiced an ready to roast.
Spices: Coarse Himalayan salt, black pepper, rosemary, sage, celery seed, thyme, oregano, ground mustard, marjoram, fennel, coriander
The stuffing: onions, garlic, carrots, celery, apples, pecans and home-made croutons.
Prep-work for the feast tonight. I love cooking this meal.
The turkey, stuffed, spiced an ready to roast.
Spices: Coarse himalayan salt, black pepper, rosemary, sage, celery seed, thyme, oregano, ground mustard, marjoram, fennel, coriander
The stuffing: onions, garlic, carrots, celery, apples, pecans and home-made croutons.
Prep-work for the feast tonight. I love cooking this meal.
The turkey, on its bed (I always start it upside-down)
Worked the RM Seafood / Slow Food event tonight. Met some great people all around and even got a photo of Chef Rick Moonen staring at a man's rear as he pulled down his pants.
All in all a great evening about super green seafood and also how the world needs to eat more oysters (I am so down with that so Chef just txt me)
Got a lot of stuff left to do tonight so I'll call it a day and use this picture of plating as day 88.
If you want to see more photos from tonight, I'll be posting some on my tumblr in a few days with the rest showing up on Slow Food sometime in the near future.