Offthe Menu Now Blogspot. Cooking, and traveling is our passion but most of all we are food crazy. What do we suggest in ordering Off The Menu? It really doesn't...

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  • Carnival of Retirement
    via momanddadmoney

    I hope everyone had a great Halloween and is surviving the post-candy letdown. This was the first year we were able to take our son out and he had a blast. He ran around in his little Nemo costume and marveled at all the other superheroes and creepy...

  • Coolinary With Hot Flavors At K-Paul’s. The spirit of Creole and Cajun cooking that got everybody in America worked up when Chef Paul Prudhomme made his big splash in the 1970s and 1980s is in full force in K-Paul’s summer menu. Not only does this illustrate...

  • Continuing the ongoing series of interviews with creative artists working on various aspects of movie and TV productions, it is my pleasure to welcome Mahlon Todd Williams. In the last thirty years Mahlon has worked on a wide variety of feature and episodic...

  • GOODBYE 2013
    via ariescope

    Or … THE LONGEST BLOG EVER. Happy New Year!  Now that there exists THE MOVIE CRYPT weekly podcast, blogging has become a lot less necessary or exciting- save for the entries where I share rare set photos, storyboards, or other information...

  • Double peanut butter chocolate covered cake balls. Need I say more? If you ask me, peanut butter and chocolate is a match made in heaven. It’s a flavor combination I’ve loved for as long as I can remember. And ever since cake balls have...

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Offthemenunow.blogspot.com popular pages

  • Off The Menu

    We are people who enjoy tasting the flavors of life. Cooking and traveling is our passion but most of all we are food crazy. What do we suggest in ordering Off The Menu? It really doesn't matter as l...

  • Off The Menu: A Twist on a Classic: Shrimp Alfredo

    There's a reason Shrimp Alfredo is an Italian classic.  The twist on this classic is that I use greek yogurt as appose to cream ch...

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