<![CDATA[
<body><script type="text/javascript">
function setAttributeOnload(object, attribute, val) {
if(window.addEventListener) {
window.addEventListener('load',
function(){ object[attribute] = val; }, false);
} else {
window.attachEvent('onload', function(){ object[attribute] = val; });
}
}
</script>
<div id="navbar-iframe-container"></div>
<script type="text/javascript" src="https://apis.google.com/js/platform.js"></script>
<script type="text/javascript">
gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() {
if (gapi.iframes && gapi.iframes.getContext) {
gapi.iframes.getContext().openChild({
url: 'https://www.blogger.com/navbar/30826406?origin\x3dhttp://tfa-thedarkside.blogspot.com',
where: document.getElementById("navbar-iframe-container"),
id: "navbar-iframe"
});
}
});
</script>
BlogThis!
]]>
1 Comments:
-
Anonymous said...
-
-
Post a Comment << The Darkside ProjectThe sweet potato is baked in the skin until soft. This concentrates' the sweetness as the heat evaporates the moisture.
I scooped out the flesh, to be blitzed while still warm until velvety smooth.
Seasoned with a beurre noisette, a pinch of nutmeg, salt and pepper.
On the menu with roast duck and braised kale