Im finally up on thefoodinmybeard.com!!!  It took a bit longer then I had expected with a few hicups, but now everything 'under the hood' seems to be all set.  The next step is putting up the new layout, css and banner.  My design team is working around the clock to get this done for me!

To Review:

Phase 1: Get the site up and running    -DONE
Phase 2: Get on www.thefoodinmybeard.com     -DONE
Phase 3: Fix css / Layout / Banner
Phase 4: Collect Underpants
Phase 5: ??
Phase 6 PROFIT!!

Mandi Says:


As many of you know, February 2nd was Groundhog’s Day. I can’t even remember when my love of this rather odd holiday began. Maybe it was how they waddled all over my nanny’s yard when I was little. I don’t think she liked them very much cause they dug tunnels all over, but I did. And I still do.


Click below for the full article.

Last night Mandi and I went to a semi-final match in the "Escoffier Cup", the battle for the best chef in Bermuda. It was a great night full of good food and wine. Click through to read descriptions of the chefs and dishes

We recently made lazangna rolls at my apartment, but wanted to make it different so we tried experimenting with different color pasta doughs.

Click the link below to see more.

This is part of a dinner party post from March 22, 2008. For the full post, click here

I am going to be lazier on this recipe because none of the parts were our own and I am not really a baker.

This is part of a dinner party post from March 22, 2008.  For the full post, click here

Pizza Dough – can be bought frozen
Tenderloin steak
Provolone cheese shredded
3 large white onions
Flour
Butter
Milk

This is part of a dinner party post from March 22, 2008.  For the full post, click here

2.5 Lbs Pork Belly
Water
Carrots
Onions
Salt pepper
Flour
Eggs
Olive oil
Beet

This is part of a dinner party post from March 22, 2008.  For the full post, click here

1lb Ground beef – browned / salted
1lb carrots - shredded
1lb potatoes – mashed / salted
5 green onions - diced
½ onion - diced
16 oz frozen corn
16 oz frozen peas
Butter
Curry powder – pinch or two – to taste
Beef stock
Breadcrumbs
Flour
2 eggs
Oil for frying
Salt and pepper

This is part of a dinner party post from March 22, 2008.  For the full post, click here

Asparagus
6 Large Scallops
12 Small Scaallops
Tempura Mix
Water
AP Flour
3 oz Polenta or Cornmeal
12 oz Chicken stock
1 Chipotle in adobo
1 beet
Salt and pepper

Mix tempura mix with water according to box instructions.  Make sure to use lots of ice so it fries up crispy.