https://gentlemangourmet.com/2013/02/25/mouth-watering-lemon-possett/2013-02-26T05:08:15+00:00monthlyhttps://gentlemangourmet.com/2013/01/09/baked-brie-with-toasted-pecans/2013-01-10T13:11:38+00:00monthlyhttps://gentlemangourmet.com/2011/10/29/oven-baked-apple-pancakes/https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2801.jpgIMG_2801https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2787.jpgIMG_2787Using a knife, loosen the edges and flip over onto a platehttps://gentlemangourmet.com/wp-content/uploads/2011/10/img_2786.jpgIMG_2786https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2785.jpgIMG_2785https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2783.jpgIMG_2783https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2782.jpgIMG_2782https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2781.jpgIMG_2781https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2780.jpgIMG_2780https://gentlemangourmet.com/wp-content/uploads/2011/10/img_2761.jpgIMG_27612012-04-09T01:32:54+00:00monthlyhttps://gentlemangourmet.com/2011/07/28/easy-and-mostly-healthy-chicken-pot-pie/https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2296.jpgIMG_2296https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2293.jpgIMG_2293https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2290.jpgIMG_2290https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2280.jpgIMG_22802013-03-21T23:27:32+00:00monthlyhttps://gentlemangourmet.com/2010/12/04/rice-and-artichoke-spring-salad/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_2267.jpgIMG_2267https://gentlemangourmet.com/wp-content/uploads/2010/12/img_2262.jpgIMG_22622011-07-27T03:51:22+00:00monthlyhttps://gentlemangourmet.com/2011/07/25/summertime-peach-plum-and-apple-galette/https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2680.jpgIMG_2680https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2669.jpgIMG_2669https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2667.jpgIMG_2667https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2663.jpgIMG_2663https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2662.jpgIMG_2662Arrange the fruit at the centre and leave 1 1/2 inches of free spacehttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_2660.jpgIMG_2660https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2657.jpgIMG_2657Roll out the dough on a floured surface to 12 inches acrosshttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_2656.jpgIMG_2656Wrap the flattened disc of dough in plastic sheet and refrigeratehttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_2653.jpgIMG_2653Mix together the sliced fruits with the flour, sugar and cinnamonhttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_2651.jpgIMG_26512011-07-26T06:20:06+00:00monthlyhttps://gentlemangourmet.com/2011/03/12/lebanese-cheese-pies-fatayer-bi-jeban/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1156.jpgIMG_1156https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1152.jpgIMG_1152https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1137.jpgIMG_1137https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1136.jpgIMG_1136https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1135.jpgIMG_1135https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1132.jpgIMG_1132https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1128.jpgIMG_1128https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1127.jpgIMG_1127https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1125.jpgIMG_1125https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1124.jpgIMG_11242011-07-16T15:41:35+00:00monthlyhttps://gentlemangourmet.com/2011/07/15/homemade-french-vanilla-ice-cream/https://gentlemangourmet.com/wp-content/uploads/2011/07/img_1554.jpgIMG_1554https://gentlemangourmet.com/wp-content/uploads/2011/07/img_1544.jpgIMG_1544https://gentlemangourmet.com/wp-content/uploads/2011/07/img_1539.jpgIMG_1539Follow the instructions of your machine: in this case, hand crank every few minuteshttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_1536.jpgIMG_1536https://gentlemangourmet.com/wp-content/uploads/2011/07/img_1533.jpgIMG_1533Pour the liquid into the ice cream maker cylinderhttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_1531.jpgIMG_1531Store the cream overnight in fridgehttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_1528.jpgIMG_1528Once cooled, add the cream and vanilla extracthttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_1526.jpgIMG_1526I keep a vanilla bean in my sugar container to infuse it with a scent of vanillahttps://gentlemangourmet.com/wp-content/uploads/2011/07/img_1525.jpgIMG_1525https://gentlemangourmet.com/wp-content/uploads/2011/07/img_1524.jpgIMG_15242011-07-16T04:17:17+00:00monthlyhttps://gentlemangourmet.com/2010/12/19/memoirs-from-northeast-thailand-part-3/https://gentlemangourmet.com/wp-content/uploads/2010/12/thailand-pics4-070.jpgFan ClubLocal fan clubhttps://gentlemangourmet.com/wp-content/uploads/2010/12/thailand-pics17-026.jpgCarnivorous planthttps://gentlemangourmet.com/wp-content/uploads/2010/12/thailand-pics27-634_edit1.jpgElephanthttps://gentlemangourmet.com/wp-content/uploads/2010/12/thailand-pics15-0172.jpgRice paddyhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_6585.jpgLunchFish for lunch...even the flies like ithttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_6573.jpgIMG_6573https://gentlemangourmet.com/wp-content/uploads/2010/12/img_62311.jpgBasket weavingBasket weaving 101https://gentlemangourmet.com/wp-content/uploads/2010/12/img_62091.jpgDirty jobhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_2891.jpgMonks in the early morning2011-07-06T06:23:40+00:00monthlyhttps://gentlemangourmet.com/2011/07/05/mediterranean-pan-roasted-chicken/https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2631.jpgIMG_2631https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2634.jpgIMG_2634https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2618.jpgIMG_2618https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2617.jpgIMG_2617https://gentlemangourmet.com/wp-content/uploads/2011/07/img_2616.jpgIMG_26162012-07-02T20:03:55+00:00monthlyhttps://gentlemangourmet.com/2011/06/27/broiled-salmon-with-shiitake-honey-glaze/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2612.jpgIMG_2612https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2610.jpgBroiled salmon_imagehttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2597.jpgIMG_2597https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2596.jpgIMG_2596Prepare the glaze in a frying panhttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2593.jpgIMG_2593Sprinkle the fillet with salt, pepper and ground coriander2011-06-27T14:07:29+00:00monthlyhttps://gentlemangourmet.com/2011/02/14/chocolate-chip-cookies/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0872.jpgIMG_0872 https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0866.jpgIMG_0866https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0868.jpgIMG_08682011-06-19T00:02:17+00:00monthlyhttps://gentlemangourmet.com/2011/06/18/hosting-a-tea-party-part-two-chocolate-walnut-biscotti/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2013.jpgIMG_2013https://gentlemangourmet.com/wp-content/uploads/2011/06/img_1993.jpgIMG_1993https://gentlemangourmet.com/wp-content/uploads/2011/06/img_1988.jpgIMG_1988https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2014.jpgIMG_20142011-06-18T22:55:18+00:00monthlyhttps://gentlemangourmet.com/2010/12/04/chicken-marbella/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_2582.jpgIMG_2582https://gentlemangourmet.com/wp-content/uploads/2010/12/img_2575.jpgIMG_25752011-06-18T14:26:22+00:00monthlyhttps://gentlemangourmet.com/2011/06/08/strawberry-rhubarb-pie/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2520.jpgIMG_2520https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2511.jpgIMG_2511https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2509.jpgIMG_2509https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2482.jpgIMG_2482https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2479.jpgIMG_2479https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2478.jpgIMG_2478https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2477.jpgIMG_2477https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2473.jpgIMG_2473https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2470.jpgIMG_2470https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2466.jpgIMG_24662013-05-21T02:49:07+00:00monthlyhttps://gentlemangourmet.com/2011/06/15/hosting-a-tea-party-part-one-easy-delicious-cream-puffs/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2033.jpgIMG_2033the tea party spread in all its gloryhttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2006.jpgIMG_2006https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2003.jpgIMG_2003https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2011.jpgIMG_20112011-06-18T13:34:43+00:00monthlyhttps://gentlemangourmet.com/top-10-recipes/2011-06-17T05:14:46+00:00weekly0.6https://gentlemangourmet.com/2011/06/14/panko-crusted-risotto-balls-stuffed-with-mozzarella-and-peppers/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_23991.jpgIMG_2399https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2399.jpgIMG_2399https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2397.jpgIMG_2397Fry each ball for 3 minutes or until crispyhttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2396.jpgIMG_2396https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2395.jpgIMG_2395https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2394.jpgIMG_2394Flatten out the handful of risotto and fill with cheese and pepper slicehttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2390.jpgIMG_2390https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2387.jpgIMG_2387https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2380.jpgIMG_2380Scrape away the charred skin with a sharp knifehttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2377.jpgIMG_23772011-06-15T12:48:15+00:00monthlyhttps://gentlemangourmet.com/recipes/https://gentlemangourmet.com/wp-content/uploads/2011/02/imgp1232.jpgIMGP12322011-06-15T05:37:39+00:00weekly0.6https://gentlemangourmet.com/2010/12/04/simple-pie-crust-recipe/2011-06-09T05:50:06+00:00monthlyhttps://gentlemangourmet.com/2011/06/04/easy-to-make-dark-chocolate-bowl/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2440.jpgIMG_2440https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2439.jpgIMG_2439Gently pull away the deflated balloon from the sides of the bowlhttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2433.jpgIMG_2433https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2431.jpgIMG_2431https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2420.jpgIMG_2420Slowly deflate the balloon by making a small hole on the tophttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2416.jpgIMG_2416https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2413.jpgIMG_2413Place on parchment paper then cool in fridge for 10 minuteshttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2411.jpgIMG_2411Begin swirling half the balloon in the melted chocolatehttps://gentlemangourmet.com/wp-content/uploads/2011/06/img_2408.jpgIMG_2408https://gentlemangourmet.com/wp-content/uploads/2011/06/img_2405.jpgIMG_2405Melt the chocolate chips or wafers2011-06-04T20:34:29+00:00monthlyhttps://gentlemangourmet.com/2011/06/01/best-of-both-worlds-chocolate-chip-pudding-cookies/https://gentlemangourmet.com/wp-content/uploads/2011/06/img_1672.jpgIMG_1672https://gentlemangourmet.com/wp-content/uploads/2011/06/img_1656.jpgIMG_1656https://gentlemangourmet.com/wp-content/uploads/2011/06/img_1652.jpgIMG_16522011-06-02T00:01:30+00:00monthlyhttps://gentlemangourmet.com/2011/05/30/kalamata-tapenade-with-tomatoes-and-spinach/https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2368.jpgIMG_2368Black olive tapenade on salmon, with red quinoa salad and lemon butter brussel sproutshttps://gentlemangourmet.com/wp-content/uploads/2011/05/img_2358.jpgIMG_23582011-05-31T05:22:22+00:00monthlyhttps://gentlemangourmet.com/2011/05/28/moroccan-beef-tagine-with-honey-and-raisins/https://gentlemangourmet.com/wp-content/uploads/2011/05/imgp0772.jpgIMGP0772Night Market at Marrakechhttps://gentlemangourmet.com/wp-content/uploads/2011/05/imgp0739.jpgIMGP0739Satisfying my olive cravinghttps://gentlemangourmet.com/wp-content/uploads/2011/05/img_2346.jpgIMG_2346https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2342.jpgIMG_2342https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2334.jpgIMG_2334Cook the apples then drizzle in honey and sprinkle with cinnamonhttps://gentlemangourmet.com/wp-content/uploads/2011/05/img_2333.jpgIMG_2333https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2332.jpgIMG_2332https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2331.jpgIMG_2331https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2329.jpgIMG_2329Saute the sliced onionshttps://gentlemangourmet.com/wp-content/uploads/2011/05/img_2327.jpgIMG_23272011-05-29T04:24:45+00:00monthlyhttps://gentlemangourmet.com/2011/05/21/homemade-kale-ravioli-and-marinara-sauce/https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2323.jpgIMG_2323https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2322.jpgIMG_2322https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2318.jpgIMG_2318https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2315.jpgIMG_2315https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2313.jpgIMG_2313https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2311.jpgIMG_2311https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2305.jpgIMG_2305https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2304.jpgIMG_2304https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2303.jpgIMG_2303https://gentlemangourmet.com/wp-content/uploads/2011/05/img_2298.jpgIMG_22982012-07-22T17:36:12+00:00monthlyhttps://gentlemangourmet.com/2011/04/15/breaded-halibut-dijonnaise/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1808.jpgIMG_1808https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1326.jpgIMG_1326https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1321.jpgIMG_1321https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1290.jpgIMG_1290https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1288.jpgIMG_12882011-04-19T17:56:59+00:00monthlyhttps://gentlemangourmet.com/2011/04/10/homemade-doughnuts-and-doughnut-holes/https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1520.jpgIMG_1520https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1510.jpgIMG_1510https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1508.jpgIMG_1508Fry for 4 to 5 minutes, or until all sides are nicely brownedhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1507.jpgIMG_1507Roll the still warm doughnut on the sugar coatinghttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1506.jpgIMG_1506Drain on a paper towel and pat dryhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1504.jpgIMG_1504https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1503.jpgIMG_1503https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1502.jpgIMG_15022011-04-26T17:56:25+00:00monthlyhttps://gentlemangourmet.com/2011/04/06/mango-and-coconut-sticky-rice/https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1467.jpgIMG_1467https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1461.jpgIMG_1461https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1458.jpgIMG_1458Once peeled, slice the mango into thin crosswise pieceshttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1457.jpgIMG_1457https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1456.jpgIMG_1456Pour the sweet syrup over the rice and stir into the mixturehttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1449.jpgIMG_1449https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1446.jpgIMG_1446Carefully peel the mangos with a small knifehttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1392.jpgIMG_1392Rinse the water several times until it starts to become clearhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1391.jpgIMG_1391Rub yours hands through the rice in the cold water2011-04-19T18:01:36+00:00monthlyhttps://gentlemangourmet.com/2011/04/03/angel-food-cake-jelly-roll/https://gentlemangourmet.com/wp-content/uploads/2011/04/img_13001.jpgIMG_1300https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1330.jpgIMG_1330https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1329.jpgIMG_1329https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1319.jpgIMG_1319https://gentlemangourmet.com/wp-content/uploads/2011/04/img_1305.jpgIMG_1305Roll the cake back up and sprinkle generously with a dusting of sugarhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1300.jpgIMG_1300Spread the unrolled cake with jam, berries, or ice creamhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1284.jpgIMG_1284Roll up the cake with the towel to create its shapehttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1282.jpgIMG_1282Turn the cake upside down and carefully remove the foil or wax paperhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1280.jpgIMG_1280Sprinkle confectioner's sugar on a dish clothhttps://gentlemangourmet.com/wp-content/uploads/2011/04/img_1278.jpgIMG_12782011-04-03T15:06:27+00:00monthlyhttps://gentlemangourmet.com/2011/03/28/curried-lentil-soup/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1083.jpgIMG_1083https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1071.jpgIMG_10712011-03-28T19:06:11+00:00monthlyhttps://gentlemangourmet.com/2011/03/26/i-cant-believe-its-not-pasta-spaghetti-squash-casserole/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1380.jpgIMG_1380https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1379.jpgIMG_1379https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1375.jpgIMG_1375Season the bread crumb mixturehttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1373.jpgIMG_1373https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1372.jpgIMG_1372https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1371.jpgIMG_1371https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1370.jpgIMG_1370https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1369.jpgIMG_1369https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1367.jpgIMG_1367https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1364.jpgIMG_13642011-03-27T03:12:08+00:00monthlyhttps://gentlemangourmet.com/2011/03/20/stacked-mushroom-risotto-with-spinach-and-beets/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1273.jpgIMG_1273https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1261.jpgIMG_1261https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1259.jpgIMG_1259https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1255.jpgIMG_1255https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1254.jpgIMG_1254Layer the rice, spinach and beets in the stackerhttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1241.jpgIMG_1241Add the chicken stock one ladle at a time and continue stirringhttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1240.jpgIMG_1240Stir in the Arborio ricehttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1239.jpgIMG_1239https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1238.jpgIMG_1238https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1237.jpgIMG_12372012-02-09T23:33:43+00:00monthlyhttps://gentlemangourmet.com/2011/03/21/healthy-indian-chickpea-curry/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1354.jpgIMG_1354https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1348.jpgIMG_1348https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1342.jpgIMG_1342Aga stove: each compartment is a different temperature which I still can't figure outhttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1341.jpgIMG_1341https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1339.jpgIMG_1339https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1337.jpgIMG_1337https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1336.jpgIMG_1336https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1334.jpgIMG_13342011-07-29T02:03:35+00:00monthlyhttps://gentlemangourmet.com/about/https://gentlemangourmet.com/wp-content/uploads/2010/12/mike-copy.jpgMikie likes itMikie likes ithttps://gentlemangourmet.com/wp-content/uploads/2010/12/morocco-090.jpgDigital StillCamera2011-07-24T02:04:51+00:00weekly0.6https://gentlemangourmet.com/2011/03/10/ive-found-my-mojo-tuna-flanks-with-mango-lime-mojo/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1013.jpgIMG_1013https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1012.jpgIMG_1012https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0995.jpgIMG_0995Mango-lime mojohttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0993.jpgIMG_0993Puree ingredients for the mojo in a food processorhttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0991.jpgIMG_09912011-03-14T05:49:59+00:00monthlyhttps://gentlemangourmet.com/2011/03/13/homemade-strawberry-raspberry-jam/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_0824.jpgIMG_0824Nothing compares to the taste of freshly picked berrieshttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_0823.jpgIMG_0823Strawberry picking with my friends Hiro and Kumi last summerhttps://gentlemangourmet.com/wp-content/uploads/2011/03/img_1219.jpgIMG_1219https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1188.jpgIMG_1188https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1186.jpgIMG_1186https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1177.jpgIMG_1177https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1172.jpgIMG_11722011-03-14T17:19:23+00:00monthlyhttps://gentlemangourmet.com/2011/03/08/shrove-tuesday-sole-amandine/https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1111.jpgIMG_1111https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1097.jpgIMG_1097https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1087.jpgIMG_1087https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1086.jpgIMG_1086The smell of almonds cooked golden in butter is to die for!https://gentlemangourmet.com/wp-content/uploads/2011/03/img_1085.jpgIMG_1085Place the butter and almonds in the baking dish2011-03-09T06:50:32+00:00monthlyhttps://gentlemangourmet.com/2011/02/28/lukes-curry-chicken-and-flavoured-basmati-rice/https://gentlemangourmet.com/wp-content/uploads/2011/01/dsc_0005.jpgDSC_0005https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0085.jpgDSC_0085https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0081.jpgDSC_0081Reduce heat and simmerhttps://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0079.jpgDSC_0079https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0070.jpgDSC_0070https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0061.jpgDSC_0061https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0056.jpgDSC_0056Add in the chicken pieces, then waterhttps://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0044.jpgDSC_0044Add the yoghurt, tomato paste and waterhttps://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0039.jpgDSC_0039https://gentlemangourmet.com/wp-content/uploads/2011/02/dsc_0029.jpgDSC_00292013-01-09T05:02:03+00:00monthlyhttps://gentlemangourmet.com/2011/02/28/pistachio-crusted-salmon-with-maple-and-pesto/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_10401.jpgIMG_1040https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1040.jpgIMG_1040https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1025.jpgIMG_1025https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1021.jpgIMG_1021https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1019.jpgIMG_1019https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1016.jpgIMG_1016https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1015.jpgIMG_10152011-03-02T14:52:02+00:00monthlyhttps://gentlemangourmet.com/2011/02/27/curried-barley-salad-with-apples-and-pecans/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0987.jpgIMG_0987https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0982.jpgIMG_0982https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0973.jpgIMG_0973Pearl Barley2011-03-02T16:55:06+00:00monthlyhttps://gentlemangourmet.com/2011/02/21/healthy-fruit-flax-and-nut-scones/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_3310.jpgIMG_3310all cut and laid out. Mine are a bit short. https://gentlemangourmet.com/wp-content/uploads/2011/02/img_3309.jpgIMG_3309https://gentlemangourmet.com/wp-content/uploads/2011/02/img_3307.jpgIMG_3307https://gentlemangourmet.com/wp-content/uploads/2011/02/img_3300.jpgIMG_3300all flattened-outhttps://gentlemangourmet.com/wp-content/uploads/2011/02/photo.jpgphotoso much fruit!https://gentlemangourmet.com/wp-content/uploads/2011/02/fruit-and-nut-scone-title-e1298355028401.jpgfruit and nut scone title2011-12-05T05:02:25+00:00monthlyhttps://gentlemangourmet.com/2010/12/11/chicken-satay/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0283.jpgChicken Satay2011-02-27T17:57:10+00:00monthlyhttps://gentlemangourmet.com/2011/02/25/how-to-make-peanut-butter/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0951.jpgIMG_09513 minutes and you're done!https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0950.jpgIMG_0950After 1 minute....https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0949.jpgIMG_0949After 30 seconds of mixinghttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0946.jpgIMG_0946https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0960.jpgIMG_09602011-03-01T04:32:25+00:00monthlyhttps://gentlemangourmet.com/2011/02/20/buttermilk-pancakes-with-raspberry-syrup/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0885.jpgIMG_0885https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0876.jpgIMG_0876https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0875.jpgIMG_0875https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0873.jpgIMG_08732011-03-14T15:10:39+00:00monthlyhttps://gentlemangourmet.com/2011/02/19/cranberry-tabouli-with-pumpkin-seeds/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0916.jpgIMG_0916https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0900.jpgIMG_0900Bulghur wheat, not kitty litter2011-02-25T03:26:19+00:00monthlyhttps://gentlemangourmet.com/2010/12/04/mike%e2%80%99s-mediterranean-fettuccine/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0924.jpgIMG_09242011-02-20T02:43:29+00:00monthlyhttps://gentlemangourmet.com/2011/01/26/mini-cinnamon-buns-monkey-farts/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0473.jpgCinnamon buns_photohttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0472.jpgCinnamon buns cooked_photohttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0467.jpgRolled cinnamon bun2011-02-19T04:48:19+00:00monthlyhttps://gentlemangourmet.com/2011/02/11/french-canadian-reveillon-and-soft-maple-sugar-creams/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0800.jpgIMG_0800https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0790.jpgIMG_0790https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0789.jpgIMG_0789Let cool for 15 minutes and then stir the chocolate pieces - then mixhttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0788.jpgIMG_0788https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0787.jpgIMG_0787https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0786.jpgIMG_0786https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0785.jpgIMG_0785Boil the mixture until the thermometer reads 230 degreeshttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0784.jpgIMG_0784https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0783.jpgIMG_0783https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0782.jpgIMG_07822011-02-15T05:25:57+00:00monthlyhttps://gentlemangourmet.com/2011/02/13/valentines-day-butternut-squash-soup-with-cumin-and-thyme/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0851.jpgIMG_0851https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0848.jpgIMG_0848Happy Valentine's Dayhttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0839.jpgIMG_0839https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0827.jpgIMG_0827Bring the mixture to a boil, then simmer, before pureeing in the food processorhttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0823.jpgIMG_0823https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0819.jpgIMG_0819https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0815.jpgIMG_0815https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0812.jpgIMG_0812https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0808.jpgIMG_0808https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1319.jpgIMG_1319The Great Pumpkin Caper2011-02-14T02:10:12+00:00monthlyhttps://gentlemangourmet.com/2011/02/02/mouth-watering-apple-galette/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_1606.jpgIMG_1606https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0687.jpgIMG_0687https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0686.jpgIMG_0686Dot the apples with butter and sprinkle with sugar, cinnamon and nutmeghttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0685.jpgIMG_0685https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0684.jpgIMG_0684https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0683.jpgIMG_0683https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0682.jpgIMG_0682https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0681.jpgIMG_0681https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0680.jpgIMG_0680https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0679.jpgIMG_06792011-02-10T04:57:03+00:00monthlyhttps://gentlemangourmet.com/2011/02/08/how-to-make-fortune-cookies/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0765.jpgIMG_0765https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0768.jpgIMG_0768https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0766.jpgIMG_0766https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0761.jpgIMG_0761https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0750.jpgIMG_0750https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0749.jpgIMG_0749https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0747.jpgIMG_0747https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0746.jpgIMG_0746Use a circular motion to spread out the batter on the baking sheethttps://gentlemangourmet.com/wp-content/uploads/2011/02/img_0743.jpgIMG_0743https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0742.jpgIMG_07422011-02-27T03:58:38+00:00monthlyhttps://gentlemangourmet.com/2011/02/07/rascally-rabbit-pie/https://gentlemangourmet.com/wp-content/uploads/2011/02/img_07361.jpgIMG_0736https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0738.jpgIMG_0738https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0737.jpgIMG_0737https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0736.jpgIMG_0736https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0735.jpgIMG_0735https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0734.jpgIMG_0734https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0733.jpgIMG_0733https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0732.jpgIMG_0732https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0731.jpgIMG_0731https://gentlemangourmet.com/wp-content/uploads/2011/02/img_0730.jpgIMG_07302011-02-08T13:51:37+00:00monthlyhttps://gentlemangourmet.com/2011/01/09/koosa-stuffed-summer-squash/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0196.jpgimg_0196https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0191.jpgFill the squash with the meat mixtureFill the squash with the meat mixturehttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0189.jpgMix together ingredientsMix together ingredientshttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0185.jpgSquashhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0174.jpgMom at workMom at workhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0173.jpgIMG_0173https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0171.jpgHollow out squashHollow out squash with coring utensil or back of spoonhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0082.jpgStuffed Summer Squash2011-08-19T23:16:57+00:00monthlyhttps://gentlemangourmet.com/2010/12/15/brown-sugar-mustard-glazed-salmon/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0666.jpgBrown sugar glazed salmon_photo2011-03-06T01:32:05+00:00monthlyhttps://gentlemangourmet.com/2010/12/08/18/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_00741.jpgHand rollinghttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_00721.jpgStuffed Grape Vine Mixturehttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0080.jpgStuffed Grape Vine Leaves2011-02-01T02:31:58+00:00monthlyhttps://gentlemangourmet.com/2010/12/01/spicy-cornmeal-cod/2011-02-01T02:30:15+00:00monthlyhttps://gentlemangourmet.com/2011/01/31/bacon-wrapped-halibut-with-sauteed-apples-and-kale-on-creamy-polenta/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_1596.jpgIMG_1596https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0647.jpgIMG_0647Serve the fish atop a bed of sauteed kale and creamy polentahttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0646.jpgIMG_0646https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0645.jpgIMG_0645Whisk together the remaining ingredients and then add to the kale mixturehttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0644.jpgIMG_0644https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0643.jpgIMG_0643https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0641.jpgIMG_0641https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0637.jpgIMG_0637Whisk together the polenta ingredients and keep stirring until liquid is absorbedhttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0634.jpgIMG_06342011-08-18T18:05:43+00:00monthlyhttps://gentlemangourmet.com/2011/01/29/portobello-mushrooms-with-honey-garlic-glaze/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0618.jpgIMG_0618https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0617.jpgIMG_0617https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0616.jpgIMG_0616https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0615.jpgIMG_0615https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0614.jpgIMG_0614https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0613.jpgIMG_0613https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0612.jpgIMG_0612https://gentlemangourmet.com/wp-content/uploads/2011/01/img_06111.jpgIMG_0611https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0610.jpgIMG_0610https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0609.jpgIMG_06092011-01-30T13:56:51+00:00monthlyhttps://gentlemangourmet.com/2011/01/23/homemade-tomato-soup-with-pesto-grilled-cheese/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0589.jpgIMG_0589https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0600.jpgIMG_0600https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0588.jpgIMG_0588https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0587.jpgIMG_0587https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0586.jpgIMG_0586Nettle plant pestohttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0584.jpgIMG_0584https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0583.jpgIMG_05832011-01-25T20:57:34+00:00monthlyhttps://gentlemangourmet.com/2011/01/22/easy-peanut-butter-dog-treats/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0585.jpgIMG_0585https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0571.jpgIMG_0571https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0566.jpgIMG_0566https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0563.jpgIMG_0563https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0561.jpgIMG_0561https://gentlemangourmet.com/wp-content/uploads/2011/01/img_9971.jpgIMG_99712011-01-25T20:57:58+00:00monthlyhttps://gentlemangourmet.com/2010/12/05/beet-risotto/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0266.jpgBeet risottohttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0261.jpgIMG_0261https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0260.jpgIMG_0260https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0259.jpgIMG_0259https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0258.jpgIMG_0258https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0255.jpgIMG_0255https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0254.jpgIMG_02542011-01-23T06:29:38+00:00monthlyhttps://gentlemangourmet.com/2011/01/16/dark-chocolate-dessert-risotto/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0557.jpgChocolate risotto_photohttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0556.jpgStir in the dark chocolate_photoStir in the dark chocolate until meltedhttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0555.jpgCreme fraiche sauce_photoMelt together butter, white chocolate, creme fraiche and coconut milkhttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0554.jpgBeets and risotto_photoStir the pureed beets into the risotto mixture2011-02-19T04:41:51+00:00monthlyhttps://gentlemangourmet.com/2010/08/03/free-falling-skydiving-on-my-birthday/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_10561.jpgIMG_1056https://gentlemangourmet.com/wp-content/uploads/2010/12/img_10501.jpgFree fallingMy eyes were only closed for a second, I swear!https://gentlemangourmet.com/wp-content/uploads/2010/12/img_10461.jpgIMG_1046https://gentlemangourmet.com/wp-content/uploads/2010/12/img_10441.jpgSpooning partnersSpooning partnershttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_00401.jpgSafe landing - pants still dry!Safe landing - pants still dry!https://gentlemangourmet.com/wp-content/uploads/2010/12/img_00372.jpgIMG_0037https://gentlemangourmet.com/wp-content/uploads/2010/12/img_00161.jpgWho's up for seconds?Who's up for 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Don't be afraid to use it liberally. https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0210.jpgIMG_02102011-01-11T06:40:14+00:00monthlyhttps://gentlemangourmet.com/2010/12/13/wild-berry-sorbet/2011-01-11T06:38:45+00:00monthlyhttps://gentlemangourmet.com/2011/01/10/fattoosh-lebanese-herb-and-toasted-pita-bread-salad/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0518.jpgFattoosh_photohttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0511.jpgToss the pita in the oil mixture_photoToss the pita in the oil mixturehttps://gentlemangourmet.com/wp-content/uploads/2011/01/img_0509.jpgIMG_0509https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0508.jpgIMG_05082011-01-13T01:45:01+00:00monthlyhttps://gentlemangourmet.com/2011/01/08/chicken-piccata-with-capers/https://gentlemangourmet.com/wp-content/uploads/2011/01/img_0507.jpgChicken 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nutshttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0417.jpgIMG_0417https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0416.jpgIMG_0416https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0415.jpgIMG_0415https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0414.jpgIMG_0414https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0413.jpgIMG_0413https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0412.jpgIMG_04122013-03-05T16:47:10+00:00monthlyhttps://gentlemangourmet.com/2010/12/18/taboulleh/https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0340.jpgTaboulihttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0334.jpgCollecting pomegranate seeds can be easyCollecting pomegranate seeds can be easyhttps://gentlemangourmet.com/wp-content/uploads/2010/12/img_0330.jpgIMG_0330https://gentlemangourmet.com/wp-content/uploads/2010/12/img_0325.jpgParsley bouquetParsley 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