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Wednesday, September 8, 2010

culinary fingers

Nothing happens before it's time. Well here I am dishing out my first blog. For many months I agonized over what I would write about when I started blogging. Well my fingers are ready to talk. Tell you what, stay tuned and let's enjoy together the culinary samplings and then some. We have all benefited  from eating foods in all forms, tasting culinary delights and cuisines prepared by chefs from the many countries of the world. We have savoured delicacies which often times have made us salivate when we reminisce, licked our fingers clean, shrieked in ecstasy when there is no other way to convey our joy as the tantalizing morsels dance on our palettes. Dance I say separating themselves one by one into sweet, sour, savory, bitter, salty, bland just before they disappear down the gullet to full bellies only to be rubbed later by the satisfied gourmand.
So yes, stay tuned and come join me on the journey, may even throw in a political appetizer or two, or a rant and rave about silly things dumb people do..wait a minute, they might be both one in the same...

Ciao,

Chef Irie

6 comments:

  1. Damn Cheffers, welcome to the blog-a-sphere. finally.Glad to see you made it, can't wait to read about all those tasty treats and scintillating thoughts.

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  2. Hi Hugh! I am so excited to see you embark on the next phase of your culinary life! You are truly amazing. I am very happy for you, but I must admit that I am even more thrilled for those of us who sit on the other side of the monitor that can learn and grow from your expertise!

    "Nothing happens before it's time"...... love it....words to live by for sure! It is your time! Many blessings to you Chef Irie. I will be taking notes...and maybe breaking out a pot or pan or two :-) Looking forward to your culinary fingers in action!

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  3. Hola Cheffie! I look forward to seeing your tropical Caribbean delights, mon! Please post lots of photos! I have some fabulous foodie bloggers that are fabulous! Welcome blogging buddy!

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  4. Congratulations...writing is a bit like cooking, a blend of this, a dab of that , stir up the interest, mind the fire...and voila! I smell a book coming! Good luck on this new venture.

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  5. Thanks guys, appreciate it much. As I become inspired you all will be the beneficiaries of culinary thoughts, ideas, delishousness, treats and then some. A likle bit a dis and a likle bit a dat. Thanks as always for the support.

    Chef Irie

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