Keen Scuba diver, although not been for a while - Qualified in Egypt and been fortunate enough to have dived Tobago, Antigua, Fiji, Thailand, Great Barrier, etc.
Live in Manly by myself and came to Australia in late 2004.
Am well travelled and educated (boarding school from 9 as Dad was in the Army).
Nutrition Information: 1 Serving: Calories 275 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 85 mg; Sodium 450 mg; Total Ca Grilled Sweet Potato And Scallion Salad4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Preheat grill to high.
In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt m Grilled Portobello Mushrooms With Corn Relish This recipe serves: 4 Ingredients For the grilled mushrooms: 4 portobello mushrooms, stemmed and wiped clean 1 tablespoon balsamic vinegar 1 teaspoon tamari soy sauce 2 cloves garlic, minced fine 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil For the corn relish: 2 ears corn, husks removed and washed 1 large red pepper, washed, seeded and cut into 1/4" dice 1 or 2 green onions, trimmed and thinly sliced (about 3 tablespoons) 2 tablespoons chopped flat leaf parsley salt to taste freshly ground black pepper 1 tablespoon olive oil Cooking Instructions 1. In a small bowl, whisk together the vinegar, soy sauce, garlic and pepper. Grill or broil the mushrooms for 2 minutes on each side or until cooked through and softened. each 1 tablespoon olive oil salt and pepper Cooking Instructions For the honey-mustard glaze: 1. Put the red wine mixture and the lamb in a resealable plastic bag. (The limed sour cream will keep in the refrigerator for about a week in an airtight container.) For the salmon wraps: 1. * Salsa: * 3 medium tomatoes, peeled, cored, and chopped * 1 small clove garlic, minced * 3 green onions, thinly sliced * 2 tablespoons diced purple onion * 1 to 2 small jalapeno or serrano chile peppers, seeded and finely chopped * 2 tablespoons minced fresh cilantro * 1/2 teaspoon salt * dash sugar * 2 tablespoons lime juice PREPARATION: Place fish in a glass dish large enough to hold fillets in a single layer.
I’ve met many charming men who have been very nice to me.
I had a relationship with one of them for over a year.
We have shared wonderful moments, we spent nights and even weekends together…
Sex was important, but that was not the most important thing between us… Feeling loved by another man has helped me being more self-confident.
dried basil leaves PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. of the dressing over chicken in resealable plastic bag; seal bag. Remove chicken from marinade; discard bag and marinade. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. TURN chicken over; place, cooked-side up, on foil on grill. The next time you're planning a backyard barbecue, try this Phase 3 recipe, which can be made on the grill. Drain and discard the carro Grilled Lamb Chops With Apple-mint Glaze This recipe serves: 4 Ingredients For the apple-mint glaze: 2 tablespoons apple cider vinegar 2 tablespoons sugar 1/2 cup apple preserves or jam 2 tablespoons freshly chopped mint salt to taste white pepper to taste For the lamb chops: 8 loin lamb chops 1 tablespoon olive oil salt and pepper Cooking Instructions For the apple-mint glaze: 1. Serving Size: 2 loin la Grilled Chicken With Tomato-avocado Salsa This recipe serves: 4 Preparation time : 20 minutes Cooking time : 15 minutes Ingredients For the salsa 4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved 1/2 small red onion, finely chopped 1 jalapeo chili pepper, seeded and diced 2 tablespoons chopped fresh cilantro 1/4 cup fresh lime juice 1/2 avocado For the chicken 1/2 cup non-fat, plain yogurt 1/2 small red onion 1/4 cup fresh lime juice 1/4 cup fresh cilantro 4 boneless, skinless chicken breasts, about 4 to 6 ounces each salt to taste freshly ground black pepper Cooking Instructions For the salsa: 1.