JANUARY 2012 NA*ME TAG!

[awalde]

Sephardi Kitchen wrote:
Thanks so much for the review, awalde!!
I've only tried this recipe twice, and both times the bread was *almost* perfect so I decided to let it cook another 2 minutes, then in those 2 minutes it turned hard haha. Next time I'll actually follow my own recipe and hopefully it will turn out soft like yours did

I used a lot of wash, perhaps this helped not to dry. After baking I let the bread on the tray (not ona a grid) and I covered it with a towel until dinner (only about 20 minutes). If you want I can add this to the review!
We used 1 loaf and one third the second for us 4 for dinner. I frozed the rest for next time.
I t was really yummy. It was something between Turkish bread and prezels.

[Cookgirl]

That's very helpful for me when it comes my time
to prepare the bread.

Thanks!

[awalde]

Cookgirl wrote:
That's very helpful for me when it comes my time
to prepare the bread.

Thanks!

CG! Hi! I will add what I wrote above to the recipe!

It's late for me, good night!

[Cookgirl]

Good night!

[*Parsley*]

*Parsley* wrote:
Tagging cg's Turkish Piyaz (Bean Salad) #386321

NA/ME

The above has been completed. YUM!!!

[Elmotoo]

you guys are the best. xoxo

[Sephardi Kitchen]

Parsley, what kind of olives did you use in that dish? They look like the delicious "burgundy olives" my dad used to always put in his antipasto salad. I loooove those olives and have been searching for them everywhere with no luck.

[Cookgirl]

Thank you for the review and photo, Parsley!

Sephardi, I can't tell what type they are but you're right-they
do look like burgundy olives. At our local natural food stores we
are lucky to have access to all types of imported olives. They
are sold at an "olive bar". It's like a salad bar, but it's nothing
but olives, pickled onions, garlic, etc. Do you have something
like that where you live?

[Cookgirl]

awalde wrote:

Cookgirl wrote:
That's very helpful for me when it comes my time
to prepare the bread.

Thanks!

CG! Hi! I will add what I wrote above to the recipe!

It's late for me, good night!

Thank you and I appreciate that!

[Sephardi Kitchen]

Cookgirl wrote:
Thank you for the review and photo, Parsley!

Sephardi, I can't tell what type they are but you're right-they
do look like burgundy olives. At our local natural food stores we
are lucky to have access to all types of imported olives. They
are sold at an "olive bar". It's like a salad bar, but it's nothing
but olives, pickled onions, garlic, etc. Do you have something
like that where you live?

We used to have one in the town where I lived, but it has since closed down and I am now several hours south in the middle of nowhere for grad school. There is one international store in the entire town (and probably 50+ mile radius too haha), and it mostly has Asian food, not too much of a Mediterranean/Middle Eastern selection

[Cookgirl]

I could be mistaken, but I believe I'm still IT.

??

CG's I can NA*ME that tune...[/b]

[UmmBinat]

Cookgirl wrote:

UmmBinat wrote:
Oh my God you guys are smartttt :p

Yahoooooo, UB!!!

Yesaroo,

That means I get to tag,

Na*me-Inspired Roasted Squash (Vegan Friendly) #471871 by Cookgirl

I am IT,

UmmBinat's NA*ME Tag Recipes

[Cookgirl]

How wonderful to see you back, UB!

I will tag: Quinoa With Apricots & Pistachios (Gluten Free, Vegan) Perfect,
because I stocked up on quinoa yesterday at the
natural food store.

CG is IT I can NA*ME that tune...

[UmmBinat]

And again,

Tagging,

Orange Anise Seed Squares #178411 by Cookgirl!

UmmBinat is IT,

UmmBinat's NA*ME Tag Recipes

[UmmBinat]

Now I need a new computer!!!!