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    Wobin

    Finland

    Chef #862099

    Finland

    Joined: Jun 14, 2008

    My Journal

    Reviewed Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

    "I have using this recipe for over a year now. It is wonderful! If I have it on hand I use fresh yeast and it makes this recipe even better. I would add notes or hints on how to make it better but French Tart has really covered all the bases on this perfect bread. Sometimes, on request of my husband I make it into a thin round like a pizza and c..."

    Jan 29, 2012 on Food.com

    Saved Recipe Meat, Coriander and Mint Patties by Charishma_Ramchandani

    Jan 13, 2012 on Food.com

    Reviewed Bobbie's Poppy Seed Dressing

    "Excellent dressing. Everyone asks for this recipe after they try it. Thank you!!!"

    Aug 26, 2011 on Food.com

    Saved Recipe Girl Scout Thin Mints Recipe by spatchcock

    Aug 12, 2011 on Food.com

    Saved Recipe Girl Scout Thin Mints Recipe by spatchcock

    Aug 12, 2011 on Food.com

    Saved Recipe Fantastic Marshmallow Fluff Clone by Kittencalskitchen

    Aug 12, 2011 on Food.com

    Saved Recipe Fantastic Marshmallow Fluff Clone by Kittencalskitchen

    Aug 12, 2011 on Food.com

    Saved Recipe Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce) by cooking in cairo...

    Aug 8, 2011 on Food.com

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    About Me

    I'm a Californian girl living in Finland. I miss my everyday food selections I had back home at local restaurants. My solution, learn how to make them all myself. Zaar has been great at helping me make those hard to find ingredients because they are not available in my area. It is also helping me make my new husband happy because his second favorite thing in the whole world is food. His first of course being me (If I find out its the other way around I might just have to cut the food supply off).

    Hyv?? ruokahalua!

    Favorite Foods

    Indian, Mexican, Thai, African and good old American home cooked food (especially meat filled pastries yum). Finnish coffee table pastries too of course.

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