They tell me spring has sprung but I was in Canada recently and Ontario has not got that message.
They tell me spring has sprung but I was in Canada recently and Ontario has not got that message.
NB: sharp-eyed readers will notice that I don’t usually post recipes on Thursdays. However, since Tuesday featured a recipe round-up, I had a recipe to bump to this slot. Normal service will be resumed next week!
Sometimes I just make it up as I go along.
If you don’t have a slow cooker, I have a quickie version of this recipe which is a good weeknight staple.
Things have been a bit hectic in the TMBL household lately.
Don’t you just hate it when you get your lazy butt to the gym only to find that your regular instructor has been replaced by a pimply-faced 17 year old who smells like he hasn’t showered in weeks and insists on calling you and your fellow gym-goers “ladies”. As in: “Time to get those butts moving ladies!”
If anyone out there knows of a good, clean, natural, non-toxic fly repellent, I’d be very glad to hear it.
I almost didn’t put liver in the title of this recipe, because I know full well what a turn-off that is.
My family and I visited Morocco when I was very young and, to be honest, the only things I remember clearly about that trip are the overwhelming heat and the dizzying colours and smells of the twisted cobbled streets leading to the crowded souks.
I served with paleo naan bread
Perhaps it’s a throwback to my veggie days, perhaps I’m just cheap.