Tags » Hobnob
Pigs’ blood. You either love it or get grossed out by it.
I’d say there’s a big difference between the bland black pudding that hangs out in most supermarkets and greasy spoons (made from dried powdered blood), and the really fresh stuff collected straight from slaughter which is rich and interesting and intense and deeply satisfying and seriously good. 159 more words
Since my ‘Jaffa Cake Cake’ seemed to go down quite well, I thought I’d take the opportunity to transform another of the Nation’s favourite biscuity treats into a cake (I’m calling a Jaffa Cake a biscuit for arguments sake-please don’t get lairy with me). 701 more words
Alexa Epitropoulos with the Jacksonville Business Journal just published an article recapping all of the exciting restaurants that have recently opened or are set to open in the Downtown and Riverside submarkets. 113 more words
I’m starting a new series this year entitled “A Very Vintage Christmas,” and for my first post in the series, I want to share with you a list of some amazing holiday markets. 630 more words