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Presidio of Monterey leaders serve Thanksgiving meal

November 30, 2012 · Posted in Family Meals · Comment 

Check out these family meals images:

Presidio of Monterey leaders serve Thanksgiving meal
family meals

Image by Presidio of Monterey: DLIFLC & USAG
PRESIDIO OF MONTEREY, Calif. – Military leaders dished it out to just over 800 people Nov. 25. What was dished out was the Thanksgiving meal when service leaders from the various military branches at the Presidio worked in shifts to serve some 800 patrons at the Combs and Belas dining facilities over the two-hour meal time. The patrons included service personnel, retirees, civilians and family members. Meal preparation began early for the kitchen staff, as the meal preparation and slow cooking for the prime rib began at 6 a.m., said Ernest Meadows, the food program manager for the Directorate of Logistics. Shortly after that, the staff prepped the turkey and began cooking it around 7 a.m., he explained. Then, all other products were prepped and cooked next, with shrimp and crab legs being prepared at 11 a.m. and progressively cooked until 1:30 p.m.

Official Presidio of Monterey Web site

Official Presidio of Monterey Facebook

PHOTO by Tonya Townsell, Presidio of Monterey Public Affairs.

Presidio of Monterey leaders serve Thanksgiving meal
family meals

Image by Presidio of Monterey: DLIFLC & USAG
PRESIDIO OF MONTEREY, Calif. – Military leaders dished it out to just over 800 people Nov. 25. What was dished out was the Thanksgiving meal when service leaders from the various military branches at the Presidio worked in shifts to serve some 800 patrons at the Combs and Belas dining facilities over the two-hour meal time. The patrons included service personnel, retirees, civilians and family members. Meal preparation began early for the kitchen staff, as the meal preparation and slow cooking for the prime rib began at 6 a.m., said Ernest Meadows, the food program manager for the Directorate of Logistics. Shortly after that, the staff prepped the turkey and began cooking it around 7 a.m., he explained. Then, all other products were prepped and cooked next, with shrimp and crab legs being prepared at 11 a.m. and progressively cooked until 1:30 p.m.

Official Presidio of Monterey Web site

Official Presidio of Monterey Facebook

PHOTO by Tonya Townsell, Presidio of Monterey Public Affairs.

Cookbooks

November 29, 2012 · Posted in Cookbook · Comment 

Some cool cookbook images:

Cookbooks
cookbook

Image by professor evil

Cookbooks, top shelf
cookbook

Image by Michael Hollander

Cookbook shelf
cookbook

Image by Kerri9494

Nice Recipes photos

November 27, 2012 · Posted in Recipes · Comment 

A few nice recipes images I found:

Trout Fishcakes with Broad Bean and Pancetta Salad dressed with Chive Mayonnaise
recipes

Image by Girl Interrupted Eating
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/01/trout-fish…

Potato and Anchovy Pizza
recipes

Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/09/28/potato-piz…

Stilton and Green Tomato Chutney Stuffed Burgers
recipes

Image by Girl Interrupted Eating
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/09/09/stilton-an…

Chilli Garlic

November 26, 2012 · Posted in Low Carb Recipes · Comment 

A few nice low carb recipes images I found:

Chilli Garlic
low carb recipes

Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

buisness card back 2
low carb recipes

Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

Barbecue remains

November 24, 2012 · Posted in Barbecue Foods · Comment 

A few nice barbecue foods images I found:

Barbecue remains
barbecue foods

Image by christianmadden
I crushed it. So good.

Vic’s Barbecue
barbecue foods

Image by revrev
BBQ & RC

Iron Works Barbecue
barbecue foods

Image by revrev
BBQ, Round 3

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