Macca Madness
-
FLICKER.COM http://regulus2.azstarnet.com/blogs/morguetales/12134 MaccaLinda Cooking with daughter Heather Eastman See
11/07/2008 06:00 PM credit Elaine Raines Years before she became Mrs. Paul McCartney and obviously before she became a vegetarian, Linda McCartney, aka Mrs. J. Melville See Jr., was featured in an Arizona Daily Star column called ?Everybody Cooks.? Mrs. See presented her favorite menu for entertaining friends: Meat Loaf, Cucumber Mousse and Orange Bavarian Creme. -
-
For Paulie! Whatta yummy desserts, pastries, and herbs http://www.flickr.com/photos/nelle_belle/show/with/3017874300/ Enjoy watching! Or make some! Ask me about the ingredients and the name of the menus.
-
-
-
what the fuck are you on about?
-
Heltet Skelter II:
what the f**k are you on about?
It's the F.U.C.K why the world turns ON!
Hey, would you mind your own business? I am running away from the HOODLOOMS! 彼は彼自身が神の子を祝福... Tuhan memberkati kita semua! Kami adalah anak-anak di dunia. Thiên Chúa ban phước cho tất cả chúng ta! Chúng tôi là những trẻ em của thế giới. Ο Θεός ευλογεί όλους μας! Είμαστε τα παιδιά του κόσμου. Welcome! -
-
LINK|Paul and Beatice will star in Shrek4 Terrific! "Paul's writing a song for the film and wants Bea to sing some of the harmonies. She's quite a musical kid. She's very bright. It will be a dream come true for Bea."
-
http://fansontherun.wordpress.com/ Oh, Mikie--- thanks for a little help from a friend
I'm working on it! Btw, while I was working on the banner IE browser was a pest---it was a horror 
Then I switched to FireFox browser and everything went fine. You can see it. W.A.P.I.T.A 
I use Adobe Illustrator and photoshop. -
http://www.google.com/mail/help/videochat/learnmore.html This is new from Google. If you have a gmail address then you can use a video and talk to your friends. CU CMee
Ha ha! However, I'm not allowed! 
-
Beberapa orang harus mendapatkan kehidupan atau mendapatkan pekerjaan! Mengapa saya berbicara bahasa Indonesia atau Melayu? Karena saya diajarkan nenek moyang sehingga me. Malaysia dan Indonesia datang bergabung dengan kami McCartney di forum.
-
Whatta great summertime girls! They think Lucy In The Sky With Diamond is 
-
nellie apple:
http://fansontherun.wordpress.com/ Oh, Mikie--- thanks for a little help from a friend
I'm working on it! Btw, while I was working on the banner IE browser was giving me a hardtime---it was a horror Then I switched to FireFox browser and everything went fine. You can see it. W.A.P.I.T.A I use Adobe Illustrator and photoshop. Nellie, link don't work
-
feact:
nellie apple:
http://fansontherun.wordpress.com/ Oh, Mikie--- thanks for a little help from a friend
I'm working on it! Btw, while I was working on the banner IE browser was giving me a hardtime---it was a horror Then I switched to FireFox browser and everything went fine. You can see it. W.A.P.I.T.A I use Adobe Illustrator and photoshop. Nellie, link don't work
Hey Girl--- I am working on it! Thanks
-
http://www.nme.com/news/the-beatles Beatles News Today ---Oh, boy!
-
-
THE FIREMAN|ELECTRIC ARGUMENTS|Through National Public Radio Thank you Mikie
-
Carrots Squash Soup Ingredients: 2 tablespoons olive oil 1 onion, chopped 1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices 1 3/4 teaspoons salt 2 cloves garlic, minced 1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices 1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can) 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices 3 cups drained and rinsed canned cannellini beans (two 15-ounce cans) 1/2 cup chopped fresh parsley 1/4 teaspoon fresh-ground black pepper Grated zest of 1/2 orange Directions In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1 1/4 teaspoons salt; bring to a simmer. Add the Jerusalem artichokes and return to a simmer. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Stir in the beans, parsley, pepper, and zest. Notes If you don't want to tackle the job of peeling knobby Jerusalem artichokes, just scrub them well with a vegetable brush under running water and leave the peel on. NAM! YUMMY! I tried it and it taste sooo...good. credit: food&wine.com
http://www.foodandwine.com/images/hppromos/200711-hp-honey-vegies.jpg Ingredients: 1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick 1 1/4 pounds carrots, peeled and sliced 1/2 inch thick One 1 1/4 pound celery root?peeled, quartered and sliced 1/2 inch thick 1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick 1/2 cup extra-virgin olive oil 1/2 cup honey 6 thyme sprigs Salt and freshly ground pepper 2 tablespoons sherry vinegar Honey-Glazed Roasted Root Vegetables Directions Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away. Make Ahead The vegetables can be cooked early in the day and kept at room temperature before rewarming. [size=8]credit
John Kernick Bordeux Tasting in Aspen http://www.foodandwine.com/video/2007-classic-in-aspen.cfm Chantilly Potatoes with a Parmesan Crust 
Ingredients 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks Salt 1/2 cup cold milk 7 tablespoons unsalted butter, softened Freshly ground pepper 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese Directions Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper. In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving. -
Linda McCartney rocks!
