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5
Faved by: tfwright
yesterday - via slog.thestranger.com
1 FaverShareViewed: 4 Times
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13
Faved by: sudha
yesterday - via seattletimes.nwsource.com

i'm been meaning to check out this place...

2 FaversShareViewed: 9 Times
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8
Faved by: ms.kruse
3 days ago - via www.examiner.com

Quoted: Christmas decorations dangling within an inch of our personal irony thresholds have been mandating holly jolly mood adjustments since October in many Seattle stores. But, with record-high unemployment and the ongoing home foreclosure crisis, the sentiment to spend and indulge is almost unbearable for many of us around Seattle.

1 FaverShareViewed: 4 Times
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7
Faved by: tfwright
8 days ago - via www.boingboing.net
1 FaverShareViewed: 5 Times
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9
Faved by: shiwani
28 days ago - via allrecipes.com

Must make stew...

Quoted: This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10 to 12 pound pumpkin; be sure not to overbake!

1 FaverShareViewed: 2 Times
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19
Faved by: doug
22 days ago - via www.wikihow.com

Kewl!

Quoted: wikiHow article about How to Blow the Shell off a Hard Boiled Egg.

2 FaversShareViewed: 10 Times
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21
Faved by: shiwani
21 days ago - via scratcheverything.wordpress.com

My latest cooking from scratch endeavor!

Quoted: Making pasta from scratch is a little like being a mad scientist — there’s a lot of room for experimentation, you get to play with cool equipment, and you’re guaranteed to make a mess (which, of course, is half the fun).

2 FaversShareViewed: 12 Times
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7
Faved by: shiwani
29 days ago - via www.foodnetwork.com

Making some pasta puttanesca tonight (with pasta from scratch!) Can't wait...

Quoted: Food Network invites you to try this Pasta Puttanesca recipe from Rachael Ray.

1 FaverShareViewed: 3 Times
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11
Faved by: shiwani
Oct 01 2009 - via www.delish.com

Yay, it's that time of year again ... pumpkin season, the happiest season of all!

Quoted: No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

4 FaversShareViewed: 9 Times
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13
Faved by: tfwright
Oct 14 2009 - via www.geekologie.com

not an onion story

Quoted: Waste Of Good Pews: Kellogg's To Begin Lasering

2 FaversShareViewed: 9 Times

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