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With Frank Hederman's organic salmon @ Bob Bob Ricard, Soho. June, 2011.

A story in a local paper written shortly after my folks bought their place in 1973. The other couple mentioned (Bob and Melody Dunlap) ended up not staying in NE for long. Running a business was more stress and worry than they were prepared to handle. My folks are still there, though the nature of the business has changed. The gas-station/burger-joint/bar is long gone, and Dad runs a Volkswagen repair business out of the "dance-hall" referenced in the above article.

All from a short writeup of the new SR520 Evergreen Point Floating Bridge in Seattle, Washington:

 

crimeandtheforcesofevil.com/blog/2016/04/03/all-over-that... ‎

Where I had a nice write up on my photos.

our diner apron and nanny's pinafore were included in an editorial spread on vintage inspired items.

Writeup of the cookie swap I baked these for is here!

The writeups weren't kidding about the crust crackling as the loaf cools. The sounds beckon me; it took every ounce of willpower to wait before tearing into this thing.

 

blogged

Coverage of the 2010 Central Florida Volkswagen Show-n-shine. Writeup on the blog:

 

www.jordandonnelly.com

 

Coverage of the 2010 Central Florida Volkswagen Show-n-shine. Writeup on the blog:

 

www.jordandonnelly.com

the writeup makes me SO happy :)

 

Filled with a vibrant spice for life, Allumette has arrived to bring excitement back into yours. Allumette is done in all the brightest, most lively colors of a raging flame, including hot red, simmering pink, deep orange and scorching white. Is he animal, vegetable, mineral, or perhaps a clever woodland spirit? No one knows for sure, but he is warm and inviting all the same.

I followed the directions from Betty Crocker's New Boys and Girls Cookbook, published 1965.

See the writeup in Circus Parade Cake!

we dined at Chaya tonight because of this writeup in my former San Jose Mercury News colleague's food blog:

 

it’s a foie gras beignet ($15). Baked until it’s deeply golden brown, this flaky pastry ball looks innocent enough. But cut into it and the fatty juices from the piece of foie gras hidden inside gush out. The pastry has a subtle sweetness and is brushed with cinnamon-port wine sauce. It’s a fun nosh.

 

www.foodgal.com/2012/06/chaya-brasseries-duck-foie-gras-f...

 

(tonight, two weeks after her meal, the price was $20. apparently suppliers are charging more because the July 1 California ban has created overwhelming demand -- and a short supply -- to enjoy the delicacy now.)

Inside patuxay monument, near the top.

 

Picture taken on my first train trip from Bangkok to Laos, 2006. I since went again two times in 2010, and have finally written a large writeup, commentary, and information article about it.

 

www.expatguideasia.com/mainarticles/train-to-laos.html

Went to the Soopa Show. I loved it... check out sakiwrotewhat.com for a writeup...

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