Foodie Updates
Disclosure Policy:
This policy is valid from 16 July 2011
This blog is a personal blog written and edited by me. This blog does not accept any form of cash advertising, sponsorship, or paid topic insertions. However, we will and do accept and keep free products, services, travel, event tickets, and other forms of compensation from companies and organizations.
This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.
The owner(s) of this blog is not compensated to provide opinion on products, services, websites and various other topics. The views and opinions expressed on this blog are purely the blog owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider.
This blog does not contain any content which might present a conflict of interest.
To get your own policy, go to http://www.disclosurepolicy.org
View My Stats
-
so adorbs!
-
-
Bake With What’s in Your Pantry!
A few of you lately have asked for recipes with common kitchen items, King Arthur Flour has...
-
-
Creamy Avocado Spaghetti Squash Pasta (Vegan)
Recipe here.
Most wild watermelons were originally small and bitter. But breeders gradually turned watermelons into huge balls of sugar and water.
In Japan, some melons grow in near-perfect cubes. These shapes were not produced by selective breeding. Instead, farmers grow the melons in glass boxes that control their final shape. See the model in Our Global Kitchen.
© AMNH/D. Finnin
beautifulpicturesofhealthyfood:
Red, White & Blue Watermelon Almond Tart - A cake made out of a giant slab of watermelon is a good thing for kids and grown-ups – it’s lighter and healthier, fast and easy to make (without turning on the oven!) yet can be decorated like any other cake, so you don’t lose out on the festive aspect of it. For fourth of July, you can dress it up in red and blue berries – the white yoghurt completes the effect. Bonus: a pure watermelon cake is a great gluten-free option….Click HERE for the recipe.
Watermelon cake exists!!!!! A friend posted on facebook that she has had the most delicious cake in Black Star pastry in Australia. So I went to do a bit of googling and found a recipe for this!
http://trissalicious.com/2010/12/02/sometimes-no-just-means-not-now-strawberry-and-watermelon-cake/
This person is a genius!
