Search results
Results from the WOW.Com Content Network
"Live Like You Were Dying" is a song recorded by American country music singer Tim McGraw, and was the lead single from his eighth album of the same name (2004). It was written by the songwriting team of Tim Nichols and Craig Wiseman. The duo crafted the song based on family and friends who learned of illnesses (cancers), and how they often had ...
Live Like You Were Dying is the eighth studio album by American country music artist Tim McGraw. It was released on August 24, 2004, by Curb Records. It was recorded in a mountaintop studio in upstate New York. It entered the Billboard 200 chart at number one, with sales of 766,000 copies in its first week. [9]
Pages in category "Cuisine of Auvergne-Rhône-Alpes" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. A.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
Oil and brine were imported from Africa and the south of Spain. The wine trade was well-documented even before the arrival of Roman settlers in the region: trade in wine during the 2nd century AD is known to have occurred in the alluvial plain of the Vaise. Italian wines from the Tyrrhenian coast were also present.
Aligot [1] [2] (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. [3] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Auvergne-Rhône-Alpes (French pronunciation: [ovɛʁɲ ʁonalp] ⓘ; ARA) [note 1] is a region in southeast-central France created by the 2014 territorial reform of French regions; it resulted from the merger of Auvergne and Rhône-Alpes. The new region came into effect on 1 January 2016, after the regional elections in December 2015. [4]
Flaune (crust pastry dough filled with a mixture of eggs, sugar and orange blossom water, it looks like cheesecake) Farçous (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour) Soupe au fromage (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper) Pascade (salted pancake)