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Paris Cooking School Sydney : Cook Pork Roast Slow Cooker. Paris Cooking School Sydney
128/365 Thirty Something Today, it happened. I turned 30. This felt like a milestone to me. I remember when I was little, and my parents were 30. I thought they were old. How wrong I was. Here are 30 things about me: 1~My middle name is Ann- When I was little I spelled it A-n-n-e. I thought it was fancier. 2~My favorite place in the world is Paris. Ahhh, Paris!! 3~My nickname is Audie. Or Audieann. 4~Eating cereal for dinner is one of my favorite things do- bonus points if you eat it sitting on the counter! 5~When I was pregnant, I couldn't look at chicken, let alone eat it. 6~ I also craved Combos like mad. 7~Once a month, I get a pint of Ben and Jerry's and eat the whole thing. Chunky Monkey rules! 8~ I actually played Miss Mary Mack a few weeks ago- with another adult. 9~ My favorite Tv show of all time is Alias- Sydney Bristow rocks! 10~ My daughters are named after birds- Raven and Phoenix. 11~ I've been to all the Lilith Fairs- Can't wait to go this summer! 12~ I hate spiders. 13~ And horror movies!! 14~ I love summer. 15~ But fall is my favorite. 16~ My favorite dessert of all time is Creme Brulee. 17~ My favorite subject in school was history 18~ Sparkly things make me happy. 19~ I love shoes more than anything. 20~ When I was in fourth grade I won my class spelling bee with the word, cellar. I haven't won anything since. 21~ I didn't go to college. 22~ I got married when I was 19. 23~ I have never broken a bone. 24~ I used to sleepwalk when I was a toddler. 25~ I have an obsession with OWLS. 26~ I love to cook, and my favorite kind of food to cook is Italian, I learned it all from my amazing momma. 27~ I'm named after Audrey Hepburn. My sister is named after Natalie Wood. 28~ I love Marilyn Monroe. And everything Old Hollywood. 29~ The best moment of my 30 years is when I gave birth to my daughters. They hold my heart, and are beautiful miracles. 30~ Coming up with 30 things about yourself is hard, and I will not do it again!!
Jelly of fennel and bonito fish with Mediterranean sardines to the right and behind aGrenalilles potatoes flavoured with Sezchuan pepper, coarsely chopped Coeur de pigeon tomatoes and Paris mushrooms with miso at 3 Michelin Star Pierre Gagnaire Related topics: icing to decorate cookies how to cook chicken breast in the oven how to cook a pork shoulder roast snackwells creme sandwich cookies cook beef tenderloin medium rare cooking canned sauerkraut ny cook dane cook site best way to cook sausages |