 |
||
 |
|
|
Archive for February 2008Creamy Tomato Chicken Soup with Roasted CornFebruary 24, 2008 11:43 AM || 0 CommentsIngredients: 4 TBSP vegetable oil 4 slices bacon, chopped 2 boneless skinless chicken breasts, cubed 1 TBSP rosemary, chopped 1 cup celery, minced 1/2 cup onion, chopped 1/2 cup... Dear Men in Aprons ReadersFebruary 19, 2008 6:12 AM || 0 CommentsGreetings everyone. I apologize for being absent for a while. Due to some life changes here at home, and some possible very good news, I had to suspend activity for... Profess Your Love for FoodFebruary 14, 2008 8:37 AM || 68 CommentsStarting today, Valentine’s Day, Carrabba’s Italian Grill invites consumers to submit a short “Love Note” to their favorite food or dish, expressing how it has made time with friends and... Nadia G Heats Up the Web in Her Bitchin' KitchenFebruary 7, 2008 8:01 AM || 2 CommentsAttention all guys. The anti-Rachael Ray has arrived and her name is Nadia G. Nadia is the host and creator of Bitchen Kitchen, a new web and mobile vid cooking... Coca-Cola gets it right with new blogFebruary 6, 2008 9:12 AM || 1 CommentsFor the past month, coke has been publishing a blog under the title "Coca-Cola conversations." The writer is Phil Mooney, a Coca-Cola historian/archivist. I am pleasantly surprised with this blog,... The Language of Food: SlurryFebruary 5, 2008 7:56 PM || 4 CommentsThis is one of my all time favorite cooking words: slurry. It sounds kind of gross, but it means so much to gravy, sauce, and stew. You can thicken anything... Oatmeal Crunch CookiesFebruary 1, 2008 8:19 AM || 3 CommentsI had a vision of this cookie in a dream the other night. It was like "What if someone baked cookies with CEREAL in them? I mean, there's oatmeal... |
Who is Men in Aprons?
Also check out the FAQ and Terms of Service. |
Check out all of 2007: May 2008 |
|
 |
||
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my