Crumble up, crumble down, only I never did that. So I had to get down to business, don't you think? Especially since I also bought apricots and peaches and some cherries, so I have what. :)) 6 peaches250 g white flour190 g brown sugar200 g cinnamon butterless almond flakes Servings: 8 Preparation time: less than 60 minutes RECIPE PREPARATION Crumble with peaches: I heated the oven to 180 degrees.

First, I portioned the meat and beat it well, sprinkled salt on one side and the other, then I placed cheese, rolled well and tightened the ends, then I caught with toothpicks. I browned the rolls formed on one side and on the other, in the pan, with a little oil. I took them out and placed them in the Crock-Pot 2 slow cooker bowl.

This week, as part of our on-going series on pre-theater menus, we have a spectacular option to consider, also want to remind you to sample glasses of rare vintage magnum wines, have incredible cod from Norway available nowhere else, and there are new carry-out options from a high-end Italian restaurant.

Wash the chicken well and clean it of any stalks. Mix all the spices in a bowl and then grease the chicken with them. From place to place cut the chicken and put slices of garlic in it. Wash the mushrooms well and cut into slices. We clean the onion, we wash it and we clean it julien. We mix the onion with the mushrooms and with 2-3 cloves of sliced ​​garlic.

The egg whites are mixed with a pinch of salt until they become foam, after which we add the sugar and mix well. the composition in a tray lined with baking paper and put in the oven until it passes the toothpick test.

Ice buckets are generally a necessary evil to keep your wine (or beer) chilled, with most of the designs boring and uninspired, but this Epicureanist Silver Ice Bucket works as a fantastic center piece too. With its bigger size, you can also fit several bottles in there at once, making it a great gifting idea for the wino in your life—or a nice little indulgence for yourself.