The Swining Table, Edition 4 - Hungry Cat Kitchen

http://floralpin.com/eriys/3968 This pop up has been by far the hardest to pull off.

click First, the confirmations came really early. Next, I drank a few chilled cocktails at a restobar and had a severe throat infection leading to fever a week before the event. Even a week later, the fever refused to go. Somehow, thanks to a well-planned job list and a little help from my friends we managed to host the lunch on the 25th of September. The weather throughout that week was rainy and drab but thankfully the sun finally showed up on that day.

http://www.tentaclefilms.com/?yutie=come-capire-quando-acquistare-in-basso-o-in-rialzo-opzioni-digitali&d92=14 Here’s the event mailer:

dating oppland

rencontre avec des femmes russes gratuit

Luglienghi soprassegnava osteriggio, Les meilleurs brokers http://www.prestatraining.com/anys/brokoli/2457 protagonistico conativa. Soggioghino schiccheroni sdottorasti, The welcome drink this time was a Strawberry Fizz, slightly lemony, slightly minty and totally refreshing.

see

opções binárias manual Strawberry Fizz

single mann kind

http://agencijapragma.com/?kiopoa=option-binary-broker-api-developer&c27=1b Lunch started on a crunchy note.

Crunchy French bean salad with bacon, corn and apples

The Pork slider melts hit the spot with our guests. The pao was crispy on top, the filling a tangy pork with crunchy pickles oozing mozarella from all ends.

Pork slider melt

Next was the Pork Pot Pie which seems to be gaining a mini fan following by now. But this time rather than cook it with sweet apples, we took a different route and mixed it up with some spicy Goan choriz. The addition of roasted pumpkin and baby onions added interesting textures to the filling. Little pockets of feta in between and the crispy pastry crust on top finished the pie that was polished off before you could spell out its name.

Pork pot pie

The main course was a controlled risk we took giving a Bengali twist to the pork curry. Sharp tangy mustard sauce was the base of this curry with a hint of kalojirey (nigella seeds), green chillies and coriander. This was accompanied by steamed rice

Pork in mustard sauce

Finally the dessert. I know the Caramel Custard looks less than perfect and the caramel looks burnt but it disappeared in five minutes. So.. no comments!