Reply to comment


This recipe looks great and has so many natural vitamins and proteins that I will be sure to try it. The different blend of flavors will surely give a new twist to broccoli.

On another note, BLUE CHEESE is derived by introducing Penicillium Rocheforti (a mold that grows in a cool damp environment, (caves). The mold spores are introduced to a regular curd cheese which then gives the cheese its color and of course wonderful flavor and taste. Depending on the 'milk' used etc, lends to many different varieties of Blue Cheese. This cheese, given its stronger flavor, is often for the more sophisticated palette.


The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.