http://kitchen-at-camont.com/2009/09/16/the-30-minute-post-vs-the-30-min-meal/?utm_source=rss&utm_medium=rss&utm_campaign=the-30-minute-post-vs-the-30-min-meal Teaching about good food in Southwest France Mon, 07 May 2012 23:52:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://kitchen-at-camont.com/2009/09/16/the-30-minute-post-vs-the-30-min-meal/comment-page-1/#comment-600 Virginia Sat, 26 Sep 2009 22:21:25 +0000 http://kitchen-at-camont.com/?p=833#comment-600 How on earth do you keep lean pork from being tough? How on earth do you keep lean pork from being tough?

]]> http://kitchen-at-camont.com/2009/09/16/the-30-minute-post-vs-the-30-min-meal/comment-page-1/#comment-596 Barbara Thu, 17 Sep 2009 16:13:59 +0000 http://kitchen-at-camont.com/?p=833#comment-596 I have found, as I have gotten older, that speed isn't all it's cracked up to be. Sometimes you can't avoid rushing, but it usually leads me to forgetting ingredients, errors and poor spelling on my blog. But then I now don't have the children to deal with, I'm retired and there is just more time to enjoy things. I have found, as I have gotten older, that speed isn’t all it’s cracked up to be. Sometimes you can’t avoid rushing, but it usually leads me to forgetting ingredients, errors and poor spelling on my blog. But then I now don’t have the children to deal with, I’m retired and there is just more time to enjoy things.

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