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Cooking: What Should I Stir Up?

Cooking in Lakeview: What should I stir up for my new blog?

Hello Everyone,

Working away on my blog for you, but wanted to first let you know the subject and any feedback suggestions you have please send them in to me. Would love to hear what other's have for suggestions.

COOKING!

The blog will cover cooking in various forms. One of my fave topics! I love to cook and I know we have so many people in the area that do as well. I want to cover recipes for everyday and then a few that are not so everyday.

I would also be covering local stores and restaurants that would love to share their favorite recipes with our reader's If you would like to participate, please send me an email and would love to share your thought's with our reader's.

Cheers,

Natalie Fisk

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Carrie Frillman January 16, 2013 at 06:58 PM
Love a good restaurant review.
Natalie Fisk January 16, 2013 at 07:10 PM
all amazing Ideas. I will be posting a recipe tonight using ingredients from my fave coffee shop in Lakeview. Next will be from a restaurant that my friend is chef and owner. Coobahs. Jimmy Madla folks! He is working on a recipe for our readers to give a try. Yeah! and I completely agree with The truth on sealing the food. It saved me recently when I made duck. I saved the duck fat and spine for soup and other recipes. Good call.
Natalie Fisk January 16, 2013 at 10:45 PM
Same here. I completely understand this problem. I found that recipe sites allow me to input the number of servings I need and then I can adjust the recipe accordingly. its pretty fantastic. http://www.epicurious.com is amazing and has the adjustment scale on it. Also, I like to use another website. its based in the UK and by my fave chef. Marco Pierre White. This is the guy that trained Gordon Ramsey, Mario Batali, and Curtis Stone and won 3 Michelin stars before he was 31. See the link. You should be able to adjust your recipes and he has some pretty fantastic ideas. http://www.knorr.co.uk/Recipes.aspx.
Natalie Fisk January 16, 2013 at 10:46 PM
Done and done! :)
Natalie Fisk January 16, 2013 at 10:47 PM
I love this as well. It's about time to see something like this hit the market,

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