Endtroducing...djball aka charleshui

2012, for myself it is quite a achieving year on career, health is alright and stay fit, but my G was having a tough year due to the family issue that chaining to emotional and physical reaction. So we are more looking forward to 2013, for a better, healthier, happier and fitter year. As my brother is planning a wedding in late 2013 or early 2014, I will do my best to help him! I still being thankful to have a healthy family who allow me to focus on doing that I want to do. Happy new year!

Wonderful baked apple with vanilla ice cream on side, served with Rose wine, secret is on little brown sugar with peanut melting within the apple!!!! happy 2013!! Baked Apples Posted by Elise on October 9, 2006 Filed under Comfort Food , Dessert , Gluten-Free , Seasonal Favorites: Fall It’s apple season here in New England, where I am visiting my goddaughter and her family. We went apple picking a few days ago and came home with so many apples, we’ll be cooking with them all week. Today the girls helped me make baked apples, a childhood favorite, with some lovely Rome Beauties we picked. The following recipe is based on an old recipe from the Joy of Cooking, with the addition of pecans and chopped raisins. Growing up we always had baked apples served with a generous portion of vanilla icecream, a combination I highly recommend. Baked Apples Recipe Add to shoppi

http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/MINESTRONE_SOUP Jamie Oliver's Food Revolution | MINESTRONE SOUP | Jamie Oliver (US) This is a basic but lovely vegetable soup – it’s jam-packed fully of goodness and will do anyone who eats it the world of good! You can either keep it hearty and chunky or you can cook the soup without the pasta in it, whiz it up in a blender, pour it back in the saucepan with some pasta and cook until the pasta is soft. Delicious! JAMIE'S TOP TIP Soup is a great way to make the most of seasonal produce – vary your choices throughout the year and stock up on what’s in season. Make up a big batch of soup, even if you’re only cooking for yourself – you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in sandwich bags to eat another day. Save the rinds from your Parmesan cheese and pop into your soup for some extra flavor, just remember to remove before serving – those lit