I was pleased as punch to receive my first little blog award lately from the fabulous Tangled Noodle. The stipulations of this particular award are that I should pass it on to 5 other fabulous blogs (and bloggers) and, for the general edification of those reading, list 5 fabulous addictions. I don’t think there’s a rule about how many times you need to use the word fabulous in the text of your post, but, what the heck, I think I’ll use it 5 times, which means we have one more to go… So, without further ado, I would like to pass the fabulous award on, in no particular order, to:
Month: January 2009 (Page 2 of 4)
It had to happen.
If you’ve been reading this blog for any length of time, you’ll know that it’s not just about potatoes, though they can loom large at times – it’s my national food, after all. So I thought it was perhaps about time that I acknowledge the spud’s special significance by bringing a regular weekly spud to the table.
If I were to attach labels to the dessert described below, these are just some that would apply:
- No added sugar
- No added salt
- Low fat
- Low cholesterol
- No hydrogenated fats
- No trans-fats
- Low sodium
- High fibre
- High raw content
- Does not contain eggs
- Does not contain nuts, though processed in an environment where nuts are handled
- Gluten-free
- Wheat-free
- Yeast-free
- Dairy-free
- Suitable for vegetarians
- Suitable for vegans
Phew!
Whaddya Sayin’?