just need to do my sign in pages....I think I will post this on in the new year, when more people have made a start....have a fantastic holiday time everyone
cheers
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work done in each moly
- Michaels book >Morrisa>Jenn,Sachiko,Lynne....RETURNED
- Sachikos book>Lynne>Donna, Calvin, Michael, Morissa, Jenn, RETURNED
- Donnas book> Calvin>Michael, Morissa, Jenn,sachiko,lynne-RETURNED
- Lynnes book>Donna>Calvin, Michael, Morissa, Jenn,Sachiko, RETURNED
- Morrisas book>Jenn >Sachiko>Lynne,Donna
- Jenns book>Sachiko>Lynne > Donna, michael, RETURNED
- Calvins book >Michael>Morrissa>Jenn,Sachiko,Lynne,Donna, RETURNED, (unconfirmed )
our rotation
Calvin > Michael
Michael > Morissa
Morissa > Jenn
Jenn > Sachiko
Sachiko > Lynne
Lynne > Donna
Donna > Calvin
moly_x_57
Follow the adventure of this group of artists from around the world, in a Japanese fold Moleskine sketchbook exchange about food.
3 comments:
Fantastic!!
Poor Thumper.
Your drawing is really wonderful and really make me feel hungry now :p
After viewing your nice artwork I also have to catch up mine before the new year time!!
I can't wait how interesting your sign-in pages will be~ I also have made a little fun idea just in moly_x_41.
The recipe!
Welsh Rabbit / Rarebit
Ingredients:
25 grams ( 1oz ) butter
25 grams (1 oz ) flour
150 mls ( 5 fluid oz) milk
75 mls ( 2-3 fluid oz) dark beer ( not lager)
285 grams (10oz) strong cheese eg mature cheddar
1 teaspoon dry mustard powder
1 teaspoon Worcestershire Sauce ( or to taste)
Salt & Pepper
An extra egg yolk
slices thick bread - toasted on one side only.
To make:
Make a paste out of the flour and butter.
Using a medium saucepan, bring milk to boil, then remove from heat
Whisk in the flour /butter paste.
Return to heat keeping whisking so it doesn't go lumpy.
Add the cheese - keep stirring as the cheese melts.
Add the beer, mustard and Worcestershire sauce keeping stirring so the mixture thickens up, but don't make it too runny.
Add salt & pepper to taste.
( Whisk in egg at this stage - if using)
Spoon or gently pour onto the untoasted side of the bread.
Place under hot grill ( broil) until the top goes brown and bubbly.
For variety, you can add herbs , chilli , ham or bacon to the mixture. It's also delicious over roasted vegetables (rather than onto toast) and makes a more hearty meal.To make a Buck Rarebit, just pop a poached egg on the top before serving.
This mixture can be kept in an airtight container in the fridge for a couple of days.
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