Dear MuffinTin Post Readers:
I must inform you that I am briefly without internet. I have internet available for short periods during the day, using the hostel's computer, but I do not have access to my photos. Therefore, until internet access becomes available again (by Sunday most likely), I leave you with a preview of some coming recipes and posts.
>A healthy treat from the Andes region of Peru!
>Another review of a German food - but this time something sweet and sugary from the local bäkerei
>A summer salad with some tropical fruit and fresh greens
Look forward to all these posts over the next few days. I'll be back soon!
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Recipes, Reviews, and Occasional Political Commentary from Ex-College Students
Meet the Contributors
Linds
I'm a self-described vegetarian health nut, who occasionally finds it necessary to add two sticks of butter to one recipe. Apart from that, I'm your go-to gal for high-raw, low-cal deliciousness and dried bean mania. I've spent the last four years in Philadelphia, Pennsylvania, and now I'm enjoying brief stints in Texas and Germany before I settle for two years in Jerusalem, Israel. I'm a lacto-ovo vegetarian, but I've been known to make vegan, gluten-free dishes as well.
Tommy
I am foodie, and I often go by Tommy. However, some friends call me T-Bone, perhaps because I love preparing my eponymous steak au poivre with a tangy balsamic sauce. I am male; I like meat, but veggies even more, and all types of sea-faring creatures. I am Korean; my palate is spicy. I hold it as self-evident that any meal can be improved with the addition of an alcoholic beverage or three. I will be residing in New York and Korea over the next 12 months, but after that where I wander I know not whither. I have been known to go on intense low-carb diets for brief durations, never to surpass one month.
I'm a self-described vegetarian health nut, who occasionally finds it necessary to add two sticks of butter to one recipe. Apart from that, I'm your go-to gal for high-raw, low-cal deliciousness and dried bean mania. I've spent the last four years in Philadelphia, Pennsylvania, and now I'm enjoying brief stints in Texas and Germany before I settle for two years in Jerusalem, Israel. I'm a lacto-ovo vegetarian, but I've been known to make vegan, gluten-free dishes as well.
Tommy
I am foodie, and I often go by Tommy. However, some friends call me T-Bone, perhaps because I love preparing my eponymous steak au poivre with a tangy balsamic sauce. I am male; I like meat, but veggies even more, and all types of sea-faring creatures. I am Korean; my palate is spicy. I hold it as self-evident that any meal can be improved with the addition of an alcoholic beverage or three. I will be residing in New York and Korea over the next 12 months, but after that where I wander I know not whither. I have been known to go on intense low-carb diets for brief durations, never to surpass one month.
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