show co-produced with the Company Gakokoé.
Wednesday, October 28, 2009
Sunday, October 25, 2009
Costumes 80's Aerobics
La Piazzetta
This restaurant around the market center of Saint-Hyacinthe serves mainly Mediterranean dishes: pizza, pasta, veal, beef, poultry, fish and seafood and pana cotta (an Italian cream absolutely delicious).
The service was rather slow, despite the multiple servers that we had during our evening, however it was very nice.
My menu consisted of:
-gratin Bruschetta (with a little too much garlic, but still very good)
-Three Cheese Pizza (Nothing to say ABSOLUTELY LUSCIOUS)
-Pana cotta with caramel (cream and shortbread were very good but the caramel taste was rather Simulated pole syrup (syrup of low-end table)
I recommend this restaurant at 494 Avenue Saint-Simon, yes for his pizzas, but also for its pasta. Bon appetit! 
This restaurant around the market center of Saint-Hyacinthe serves mainly Mediterranean dishes: pizza, pasta, veal, beef, poultry, fish and seafood and pana cotta (an Italian cream absolutely delicious).
The service was rather slow, despite the multiple servers that we had during our evening, however it was very nice.
My menu consisted of:
-gratin Bruschetta (with a little too much garlic, but still very good)
-Three Cheese Pizza (Nothing to say ABSOLUTELY LUSCIOUS)
-Pana cotta with caramel (cream and shortbread were very good but the caramel taste was rather Simulated pole syrup (syrup of low-end table)
I recommend this restaurant at 494 Avenue Saint-Simon, yes for his pizzas, but also for its pasta. Bon appetit!
Saturday, October 17, 2009
Thank You Messages For Helping Person
New daily schedule.
Now I will publish a message each week on Saturday or Sunday. Simple advice for you again! 
Now I will publish a message each week on Saturday or Sunday. Simple advice for you again!
Waht Happened To Tawnee Stone
My recipe for bechamel sauce (parfaite. ..)
Hello here is my recipe for white sauce without lumps:
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1 / 4 tablespoon nutmeg
- 1 / 2 onion, diced
-1. Melt butter in bottom of a saucepan.
-2. Make a scorched with flour.
-3. Add milk, onion and nutmeg.
-4. To thicken about 15 minutes on low heat and serve.
You will give me the news.
Good recipe! 
Hello here is my recipe for white sauce without lumps:
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1 / 4 tablespoon nutmeg
- 1 / 2 onion, diced
-1. Melt butter in bottom of a saucepan.
-2. Make a scorched with flour.
-3. Add milk, onion and nutmeg.
-4. To thicken about 15 minutes on low heat and serve.
You will give me the news.
Good recipe!
Saturday, October 3, 2009
World's Most Expensive House Stereo
Excuse me ....
Excuse me for being late but here I am again with a new article about the Go papillae which happened on 26 and 27 September in Saint-Hyacinthe. This great festival
The theme for the food and you can enjoy several local Quebec products including foie gras, sweets home in large numbers and several ciders and wines produced here.
The principle is simple: you buy vouchers and tastings cost from 1 to 5 coupons. My favorite booths were certainly the Canardises, producers of foie gras and duck harvest of Osiris, herbs, and Passions of Manon, a delicatessen downtown St-Hyacinthe.
There are also recipe demonstrations and workshops for children and adults including Sophie Morneau, pastry chef and winner of the trophy with its 2008 Debeur non-traditional date squares. Certainly that next year will be even better.
Quebec producers are waiting for you!
When: 27 and 28 September
Where: Around the Market Center. 
Excuse me for being late but here I am again with a new article about the Go papillae which happened on 26 and 27 September in Saint-Hyacinthe. This great festival
The theme for the food and you can enjoy several local Quebec products including foie gras, sweets home in large numbers and several ciders and wines produced here.
The principle is simple: you buy vouchers and tastings cost from 1 to 5 coupons. My favorite booths were certainly the Canardises, producers of foie gras and duck harvest of Osiris, herbs, and Passions of Manon, a delicatessen downtown St-Hyacinthe.
There are also recipe demonstrations and workshops for children and adults including Sophie Morneau, pastry chef and winner of the trophy with its 2008 Debeur non-traditional date squares. Certainly that next year will be even better.
Quebec producers are waiting for you!
When: 27 and 28 September
Where: Around the Market Center.
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