Get the latest recipes from Baron_grayson http://www.grouprecipes.com/people/baron_grayson I love culinary history...and one vegetable that interests me is Kale...Kale is one of the few modern veggies not far removed from it's primitive ancestors. It goes back to the 4th century mediterranean and has a very earthy, rich, slightly bitter taste that goes excellently with a fatty meat like bacon..or in this case, pancetta. If you would like to try your hand at making a pancetta, I've included a link in step one of the directions. Enjoy! http://www.grouprecipes.com/45405/orecchiette-pasta-with-kale-pancetta-and-oregano.html If you're American please be aware a biscuit is a cookie to you. These are not biscuits as you may believe them to be. My measurements are not in metric because I live in the US now. If I am not lazy then I try to include the conversions. My mum had two versions of this recipe...this is the better one. I mistakenly typed in the other. Make sure you have the right version before cooking these. This has been updated to the correct version at 12:30am 20th of march. 2008. These will be crispy around the edge and chewy in the middle. The secret is the order everything is mixed, along with the chill time AND the milk which reacts with the butter and sugar to give a subtle caramel taste. I know that it sounds like so many other chocolate chip recipes...but trust me. The milk changes everything..paired with the cooking time and that chill...this is a heavenly texture. I often add in macadamia nuts and substitute white chocolate for milk. Sometimes I throw in the dark chocolate. It's very forgiving. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 15 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy. http://www.grouprecipes.com/45115/roans-perfect-chocolate-chip-biscuits.html Because basil has mint and peppery undertones, this drink is reminiscent of a spanish mojito...without the alcohol. I drink a lot of water and absolutely no soda. Sometimes I get bored with the typical lime Perrier or lemon slices to plain water. Imagine a hot summer with a tall, cold glass of bold basil and tart citrus. The flavours compliment one another in an amazingly exotic and refreshing drink. I don't like American sodas...they're too sweet for my palate. I much prefer something with an interesting complexity such as this. Enjoy. http://www.grouprecipes.com/45113/basil-lime-fizz.html There are quite a few bacon wrapped date recipes out there but this simple balsamic vinegar recipe brings out the magic. I first had something like this is a Spanish Tapas bar drinking a pitcher of red Sangria. Please don't omit the almond, if you can help it. http://www.grouprecipes.com/45052/bacon-wrapped-stuffed-dates-with-balsamic-reduction-sauce.html