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Messages - LauraTO
16
« on: June 23, 2014, 03:51:15 am »
Fantastic cooking, has been such fun to follow this! For some reason the quail always look like they are little people posing to me lol. Legs crossed etc 
17
« on: June 21, 2014, 06:43:38 am »
Loving following this challenge!
18
« on: June 20, 2014, 04:53:25 am »
Very simple but really great recipe! I didn't plan ahead so used a fresh banana instead for frozen, and my sea salt wasn't Celtic (gasp!) but it still turned out really well. Loved the interesting texture of the seeds.
19
« on: June 20, 2014, 04:51:43 am »
Made the recipe CC linked yesterday. Very nice with the cinnamon and dates and banana. Loved the texture. Good enough to be a regular on the breakfast and snack rotations. Will try some other recipes next!
20
« on: June 19, 2014, 10:48:56 pm »
I'm waiting for my replacement MC and Varoma lid. They didn't totally break but the plastic on both is splintered like crazy. The faulty plastic is apparently still in circulation in Canada! My consultant referred me to the head office who said they would send replacements right away.
21
« on: June 18, 2014, 01:38:14 pm »
Great, thanks! Will try and report back
22
« on: June 17, 2014, 12:00:21 am »
INAID I'm curious how you liked the chia pudding! I bought some chia seeds to try this in the next few days
23
« on: June 16, 2014, 11:52:38 pm »
Been thinking about this alllllll day. Got broccoli and some cheeses in the fridge, can't wait to get home and make it for supper!
24
« on: June 11, 2014, 01:23:31 pm »
Made this last night with fresh spring asparagus from the farmer's market. It's in season here in Canada. It turned out really well! I had a friend for dinner and she couldn't believe the soup didn't have cream in it.
I added a spoonful of stock paste to the soup in the first stage but I won't do that next time, it really didn't need it.
I did do the roux on the stove which turned out to be much easier than transferring things in and out of thermie, and it was nice to do it at the same time as the soup was cooking. Oh, and I used GF flour and homemade almond milk, which substituted well.
The steamed tips are a must for presentation and for texture/taste as well. I didn't do croutons because I'm gluten free, so I didn't miss them!
25
« on: May 27, 2014, 12:39:50 am »
Were the small group tours booked through the louvre or a tour agency? That sounds like a good option for my bf who hates lines!
26
« on: May 23, 2014, 07:30:25 pm »
Fantastic tips! Yes, we've rented a teeny apartment in st germain, right near the river. Was the trip to monet's garden worth that complicated trip?
I'll download the metro app now. Good idea!
Any tours you would definitely recommend to book in advance? We are more "wander around" people ourselves, but if there's anything must-do.,,
Getting so excited!!
27
« on: May 22, 2014, 11:43:16 am »
Welcome home! Makes me really excited to get to Paris in July! Any Paris-specific recommendations other than don't leave my suitcase lying around in the airport? 
28
« on: May 02, 2014, 03:15:57 am »
Had a big ziploc of this in the freezer and tonight served it with some leftover cubed cooked chicken and grated cheddar on top. Froze well, and my bf liked this "meaty" version
29
« on: May 02, 2014, 03:13:12 am »
So glad you enjoyed it! Isn't the colour just lovely?? Looks like delicious bread to go with it!
30
« on: April 20, 2014, 06:41:39 pm »
So thrilled it worked out for you!
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