Comment on Brooksby’s Walk 7 Course Bespoke Menu Featuring Parmigianno Reggiano by Ali Rost.
We’re huge cheese lovers at our house too and Parmesan is one we always have in the fridge. A few of my favorite ways to use it? Lately, I’ve been making a Parmesan broth with kale and white beans (yum!) and also something as simple as sprinkling it on my morning eggs. It’s the best! x
Recent Comments by Ali Rost
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I agree with getting rid of subscriptions that you don’t really use. I think it’s something that you should really consider doing ASAP because it can save you a lot of money. These are all great ideas!
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Someone told me once the secret to a good restaurant. If the bathrooms are spotless, you can bet the kitchen will be too. I’ve never forgotten it and have yet to find an instance where she’s been wrong! x
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My husband and I love Italian food, and am certain Manitoba Tigella would be a place we’d visit frequently. If we’re ever lucky enough to go, I’m sure we’d order Yellow Fin Tuna (for her) and Avocado King Prawn (for him). Never one to skip dessert, my my husband would order Veneziana Classica and I’d have a couple of bites. x
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I was just having a conversation with my neighbor about something like this. He suffers from SAD not just in the wintertime, but also after many days in a row of cloudy/rainy weather. They’ve been thinking about moving now that they’re retired and his wife can tell you how many sunny days there are in pretty much every major town in the U.S. (I kid you not) I’m going to pass your post along to him. Maybe something like these would help.