ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Micha Halyna anyone else I know? June?????

Misc.
I'M BAAAAACCCCKKKK. Hello Everyone. Well the Personal Chef business did not last all that long. I ran out of money. I work too slowly to cook in a commercial kitchen so I have just applied for a Library job. I have a LiBrady Technician's diploma and 12 or so years of experience so my chances are good to get it.

I am now up to four yes four!!!! Cats. The smallest cat is the boss of the house. I think that is hysterical. I haven't trained for tricks but they all know their names. They don't come on command as well as my other two cats did. One is pretty consistent. She also will head but me when I ask for a kiss.

My cookbook collection is now a few hundred not sure how many hundred anywhere from 200 to 500!!!

So who is still around????? Oh and Hi Betsy:)

Brig
MsgID: 0088342
Shared by: Brig - Ontario
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Micha Halyna anyone else I know? June?????
  Brig - Ontario
2 Welcome back Brig!
  Betsy at Recipelink.com
3 hello Brig
  deweydecimal13501
ADVERTISEMENT
Random Recipes
  • Exploding Ravioli (using bow tie pasta)
  • EXPLODING RAVIOLI 1lb. ground chicken or veal 1 medium onion, chopped 1 garlic clove, minced 1 (32 oz) jar marinara sauce 1 cup tomato sauce 1/4 tsp ground black pepper 1 (10 oz) package frozen chopped spinach, thawed...
  • Cheddar Bacon Bread for Welbilt (bread machine)
  • CHEDDAR BACON BREAD FOR WELBILT FOR A 1 1/2 LB LOAF: 1 3/4 teaspoons active dry yeast 3 cups bread flour 3/4 teaspoon salt 1 1/2 tablespoons sugar 6 slices bacon, crisp fried and crumbled,...
  • Salsa Roast Potatoes
  • SALSA ROAST POTATOES 2 pounds red potatoes, coarsely chopped 4 tablespoons salsa 2 tablespoons chopped black olives 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper Preheat oven to 425 degrees F. Combine...
  • Horseradish-Crusted New York Strip Steak
  • HORSERADISH-CRUSTED NEW YORK STRIP STEAK 4 (2-inch thick) New York strip steaks 2 cups fine breadcrumbs 1/2 cup melted butter 1/2 cup ground horseradish 1/4 chopped flat leaf parsley Mix together everything but the s...
ADVERTISEMENT
  • Spring Pasta with Asparagus
  • SPRING PASTA WITH ASPARAGUS 12 ounces fresh or dried angel hair pasta, uncooked Olive oil-flavored cooking spray 1 small red onion, finely chopped (1 cup) 8 medium asparagus, cut in 1/2-inch slices 1/2 cup frozen b...
  • Chinois Noodles
  • CHINOIS NOODLES "What’s nice about this light pasta dish—aside from its being quick as a flash to make—is that it can sit for a bit, equally good warm or hot. So it’s a smart dish to make when you have something else ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Micha Halyna anyone else I know? June?????
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!