hi there juli. that was a very entertaining clip! i like how the guy by the bell looked all pissed off. well, like most of the people on the video. haha! thanks for posting it up, i think i'll go watch it again!
Very cute! I used to like TJ better when the original owner owned it. A German company took over and now, instead of finding Nutella, different jams... they have their own label and trust me, their hazelnut paste doesn't taste like Nutella. Bring back the guy who started TJ! I still shop there, but it is different but much better than regular supermarkets. I love Whole Foods and Costco.
Montreal Bagels: St-Viateur vs. Fairmount
-
"The two bageleries are only a few blocks apart so picking one doesn't
usually involve convenience—it's about loyalties." [Photographs: Erin
Zimmer] Montre...
Chicken and Mushroom Risotto with Pimiento Sauce
-
When I was growing up, my mother kept a tiny jar of pimentos in the fridge. She would carefully sprinkle a few on potato salad, or, maybe a jello salad. One ...
Curry in a Not So Hurry
-
As the cold nights set in and we don ever thicker socks and silly winter
hats, we turn our thoughts to sustaining food that fills stomachs and warms
the so...
The Fat Duck Cookbook: More Affordable, Less Big
-
Photograph: Paula Forbes / Eat Me Daily The smaller and — more importantly —
cheaper edition of Heston Blumenthal's magnum opus The Big Fat Duck Cookbook
i...
Parmesan Flatbread Recipe
-
[image: Parmesan Flatbread recipe]
I have a weakness for flatbread, all kinds of flatbread. If flatbread is on
a menu, it's pretty much a given that I will ...
7-11 Debuts Private-Label Wine
-
7-Eleven, Inc., and Seven-Eleven Japan have joined forces to introduce two private-label wines--Yosemite Road Chardonnay and Cabernet Sauvignon. The wines ar...
Soup for One
-
I’ve had Heidi’s post about Richard Olney’s Garlic Soup bookmarked since the
day it published, and with Mike away for the evening, and me trying to build
u...
Μίνι λουκανοπιτάκια στη στιγμή
-
1 φύλλο σφολιάτα
μουστάρδα
κέτσαπ
20 μικρά λουκάνικα κοκτέιλ
λίγο ελαιόλαδο
λίγο γάλα
Ξεπαγώνουμε τη σφολιάτα.
Σε κατσαρόλα βάζουμε λίγο νερό να βράσει και ...
The Victoria Room for High Tea, Darlinghurst
-
Karma is a funny thing. I firmly believe in karma, good deeds garner good
and bad deeds garner bad and I for one am constantly shocked when I meet
nasty pe...
MUST HAVE PRODUCTS FOR YOUR HOLIDAY TABLE
-
*Keller's Sculptures Butter* – Turkey Shaped Butter will be a perfect
addition to your holiday table!
*W**hite Toque Frozen Herb*s – An assortment of her...
Pioneer Woman’s Buttermilk Biscuits
-
Must. Make. These. Or let him… Make them for you. You might as well add
flour and buttermilk to your grocery list right now. Read more Pioneer
Woman’s Butt...
Happy Birthday - I made you an Olive Oil Cake
-
I’m pretty sure the person this is intended for is going to read my whole
post, so he will have to read to the end to see if this is for him. I
over-baked ...
Cookalong: drinks and kitchenalia
-
To make sure we're all fully prepared for the return of the cookalong
tomorrow night, here's what you'll need in the equipment line, and what you
might l...
Vefa’s Pita Bread
-
One of the most well-known foods in Greek cuisine is pita bread. It’s used
to scoop-up dips that are usually included in the mix of mezedes (Greek
appetize...
Are You Eating In The Matrix?
-
Or to put it another way, do you know the difference between real food and
food that was designed to fool you into believing it is real? It might not
be as...
Tex-Mex chicken and dumplings recipe
-
Is there a cuter word in the English language than dumpling? Nope, I didn’t
think so. And when you pair it with chicken to make chicken and dumplings,
you ...
Thanksgiving 2009: Roast Spatchcocked Turkey
-
Martha Stewart Living (November 2009) We have a love/hate relationship with Thanksgiving turkey. On the one hand, a golden-skinned roast turkey is the classi...
Get Your Icebox Ginger Snap!
-
I think I am heading downtown to attend the Remembrance Day Ceremony later
on this morning and then heading to the house to do some work. The trim is
all ...
Princi Bakery in Milan: a girl's best friend?
-
[image: Princi Bakery on via Speronari 6]
I'll get to the reasoning behind that title but first, how I came to learn
about this chic bakery — 'twas from a...
Brown Rice Rice Pudding
-
or should I just call it Brown Rice Pudding? When I was a little one, I
remember lulling myself to sleep by listing off in my brain all of the
things that ...
Christopher Hache New Chef at Les Ambassadeurs
-
Crillon gets the axe
After months of speculation, cuisinerenligne scoops the new chef of the Hotel
Crillon's Les Ambassadeurs, the 28 year old former secon...
tuesday
-
I had writing class tonight. And thanks to my highly developed skills of
procrastination, I did not start on my homework until this morning. That
made for ...
Different angles
-
You look at something from one angle and you think “hmm, nice, but not
really what I was going for.” And there’s not a lot you can do to fix what
you see...
Some Random Taiwanese Food
-
[image: Taiwanese Food]
This was just a random shop around the corner from our office that my local
colleagues took me to. They ordered a bunch of little l...
Carré di Maiale Arrosto con Salsa di Sorbe
-
[image: Carré di Maiale Arrosto con Salsa di Sorbe]
*Quante volte avete sentito di frutti oramai dimenticati* ma che una volta
erano così presenti nella t...
Waldorf Salad sans Mayo
-
We’ve been eating quite a bit of soup and salad lately. With the business
of our lives, it often seems to be the only way to make sure we don’t fall
into ...
What bulbs are you planting?
-
My gardener, Shaun, and his crew are busy with autumn chores. The garden
beds are being trimmed back and prepared for the cold days ahead. They've
...
Ready, prêt, go: Eating on the run in London
-
[image: Big Ben] For the school holidays, I took Sam to London to brush up
his English. Well, that was the official excuse.
Tags: London, Restaurants
Turnips Fried in Bacon Fat!
-
What do you mean you don't like turnips? The farmer's markets are flooding with them! How can you even walk by the produce aisle without noticing those gorge...
Tarting It Up with Lemon
-
I promised a customer, who loved this tart, that I would post the recipe.
It’s closely based on a recipe from Simply Sensational Desserts by Francois
Payar...
Sloppy Joes
-
[image: Sloppy Joes]
*From the recipe archive, a warm dish for a chilly day! ~Elise*
Just hearing the words "sloppy joe" from my mother used to send us ki...
Chocolate Marble Cake
-
[image: Chocolate Marble Cake]
*[Cake marbré au chocolat]*
I grew up eating a store-bought chocolate marble cake called Savane. Created
in the sixties b...
raisin-studded apple bread pudding
-
Raisin-Studded Apple Bread Pudding Adapted from Melissa Murphy and David
Page via Food & Wine Ironically, the part of this recipe — after the flavor
profil...
Hitting the Road
-
the destination - Rodez
the reason - Betty
I'm off to the Aveyron!
I'll be crossing that really big bridge and driving though Roquefort,
Laguiole, Cabéco...
Pumpkin Scones, a la Starbucks
-
WTFOMG. I don’t know what to say about these. I love them. I hate them. I’m
eating all of them, except for those that have already been eaten by Lisa.
Or ...
Panko (Recipe: panko and mustard crusted fish)
-
Before our first visit to Japan, in 1986, Ted and I tried to memorize one
hundred words we thought we'd need -- please and thank you, taxi, toilet,
bank, s...
Open Sky: A New E-Commerce Idea and Company
-
This summer I received an email from a company introducing itself as an e-commerce start up that wanted to return us to the way we used to shop: personally. ...
BPA and Starbucks
-
Hi there-- it’s me, Sarah, from the merchandise team. I’d like to share
some information about our plastic products, as well as clear up some common
mis...
The Best Baked Apples
-
If you prefer sweeter apples Golden Delicious, Braeburn, and Fuji apples can
be substituted for the Granny Smith. If you don’t have an ovenproof skillet,
t...
Wine: Facing the Fear
-
I am often asked why I don’t write about wine more on this blog, considering
the fact that I drink so much of the stuff. Well, that’s because I only
drink ...
Novel Food Autumn 2009: Huevos Rancheros
-
This is my submission (and the roundup) for Novel Food, a literary/culinary event that Simona, of the food blog Briciole, and I started a couple of years ago...
Pheasant, shallot, cider, burning oak leaves
-
Last year at about this time, Alinea co-owner Nick Kokonas' two sons (then five-and-a-half and nine years old) made this dish in response to two gals from th...
The Super Sized Cupcake
-
I never realized how big a cupcake could really be until yesterday.
In Tampa, there are gourmet cupcake shops all over town and they all charge
about $2.50...
you’re gonna have to wait
-
Recipe: pepita brittle ********* PLEASE VOTE FOR MY CHARITY ********* It’s
finals week! I mean, it’s the week where all of the semi-finalists from The
Awak...
Embracing Autumn
-
[image: IMG_0970]
I do love this time of year. The colours outside are so incredibly
beautiful, it's sometimes hard to believe that they come from nature a...
Drop In & Decorate: Have Fun, Do Good
-
Lydia Walshin of The Perfect Pantry is a woman with lots of good ideas and so many of them do lots of good, like her brainchild, Drop In & Decorate, whic...
French Pear & Almond Tart Recipe
-
[image: french pear tart with cherries]
I've been living in France for almost eight years and in all that time, I've
yet to make even one of these class...
Flavors of Fall (Recipe: Maple Walnut Muffins)
-
One of my favorite things to do on a lazy, autumn afternoon is go antiquing.
There’s something about discovering nearby towns, quaint shops, and enjoying
t...
Chocolate Wontons And Tonka Bean Ice Cream
-
[image: Chocolate Wontons]
If I were to wait for the proper weather to bake certain desserts, I'd never
get to turn the oven on or fry some donuts and the ...
Autumn Potato Salad
-
I did that thing the other night, Halloween actually, where you're invited
to a party and can't decide exactly what to bring. At first I said I'd bring
...
Truthfully Saying
-
I have been writing and re-writing what's the best words to put my feelings
together and describe them, but nothing rights are coming up. I give up. I
am n...
Quatre-quarts au cream cheese & myrtilles
-
Envie d'un bon quatre-quarts pour le goûter?L'ajout de cream-cheese lui donne un petit goût acidulé que j'adore, difficile de s'arrêter quand on en a pris un...
Alternate Universe
-
There seems to be some understandable confusion with the announcement of our
upcoming "web series", ALTERNATE UNIVERSE. Reactions varying between
"WTF!!??"...
Thai Cooking Classes
-
Attending Thai cooking classes was probably one of the major highlights of
my recent holiday. As much as I am familiar with Thai food, there is
nothing li...
Equipment & Gear: Saber Kitchen Knives
-
As a fairly picky, detail-oriented person, it's not often that I find a
product that I like. It's even more difficult for me to be pleased once I've
experi...
Help?
-
Good evening, friends.
I'm freshly back in town, tired but positively swollen with satisfaction
from the trip. Not only did I get to nerd out on audio-a...
How to make homemade yeast rolls in 60 minutes
-
Seriously, homemade warm bread is probably one of the best things in
life…it’s even better than chocolate cake. (What? Oh, you thought I was
gonna say that...
Fried butter
-
Yikes, as if state-fair food doesn't already suffer from a terrible fat- and
sugar-laden reputation, now comes deep-fried butter.
Now I have to go ride my...
AVEC ERIC in New York
-
Just an hour’s drive from New York City is Stone Barns, a historic and
beautiful example of sustainable living and agriculture. It’s a complete
farm, where...
Recipe Jumble
-
Found these handwritten recipes while going through one of the cookbooks I
picked up in Memphis. Ingredient lists, but no real instructions or product
name...
journal entry- on my kitchen counters
-
I've been drawing in my journal pretty much everyday. I'm so proud of
myself! I had to re-teach myself to study objects by observing every line,
curve, sh...
Hey guys...will be updating soon on the new Website.
-
So I know, I know, you are thinking how can you NOT update Every day.
I AM, just putting it into the new database so be patient.
Just a little while longer...
All good things ...
-
The year 2008 brought to myself and my family some hard times financially
and socially. Almost overnight, changes in my employment and home life
brought ...
Anything I say on any webspace owned by me is just an opinion or random thought, I do not claim to be an expert at anything, any diet, health or beauty tips on this blog are tips and you should always check with your own health professional. It is a blog people, not the JAMA. I like to gossip and express opinions about people and events in the news. These are my opinions which along with a fiver will get you a frappucino.
2 comments:
hi there juli. that was a very entertaining clip! i like how the guy by the bell looked all pissed off. well, like most of the people on the video. haha! thanks for posting it up, i think i'll go watch it again!
Very cute! I used to like TJ better when the original owner owned it. A German company took over and now, instead of finding Nutella, different jams... they have their own label and trust me, their hazelnut paste doesn't taste like Nutella. Bring back the guy who started TJ! I still shop there, but it is different but much better than regular supermarkets. I love Whole Foods and Costco.
Post a Comment