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Rick Bayless

Lighting 1st fires in the hearth at Leña Brava. It's like the baby is about to be born.
Lighting 1st fires in the hearth at Leña Brava. It's like the baby is about to be born.
Coming up tonight @pritheworld: my Spring Break report (via @Rick_Bayless playbook) where to eat in Playa del Carmen
Retweeted by Rick Bayless
Watch MOPAT Season 10: Episode 9 "A Passion for #Cheese " on @Vimeo via @Rick_Bayless bit.ly/1NzI0mJ << Full Episode!
Retweeted by Rick Bayless
OK, you HAVE to watch the latest #TacoTuesday video! Recipe in my profile link. #420 anyone?
Got munchies? I made #420 tacos for #TacoTuesday - ur gonna wanna watch this one!! youtu.be/RiAmvvg4aY0
The first harvest for our production garden: greens and garlic chives!
The first harvest for our production garden: greens and garlic chives!
I had a DELICIOUS dinner @ Bristol 2nite. That pâté/tripe/bluefish! And @ChefSeanPharr gave me some ramp kimchi!
I had the MOST DELICIOUS dinner at the Bristol tonight. That pâté! that tripe! that bluefish! And then @ChefSeanPharr sent us home with some of his ramp kimchi. Wow! Do I feel special!
I'm super in to these verdolagas (purslane) micro greens we're growing for the restaurants right now!
I'm super in to these verdolagas (purslane) micro greens we're growing for the restaurants right now!
Moment of hope & expectation. Mise en place done at Topolo, 1st tortillas come off comal, guests ordering cocktails
Yes, the moment of pure hope and expectation. Mise en place is done at Topolo, first tortillas come off the comal, guests are ordering cocktails.
Repost @carlgalvan The quality here humbles me. @Rick_Bayless sources amazing, sustainable tuna from us
Repost from @carlgalvan using @RepostRegramApp - The level of quality here truly humbles me. @fronteragrill @rick_bayless continue to source some of the most amazing, sustainably harvested tuna on earth. Thanks to the crew of the Fishing Vessel Serenity who landed these animals off the big island ye
.@Rick_Bayless shares his vegetable wisdom—and two recipes—with us. ow.ly/4mJJdd
Retweeted by Rick Bayless
Yes, we have lit the first fire in our all-wood-fired restaurant, Leña Brava. Opening early May 😄J
Yes, we have lit the first fire in our all-wood-fired Baja-inspired, seafood restaurant, Leña Brava. Opening early May 😄
Temp will rise to near 70 today. We'll uncover the greens, let heat soak in & get ready for 1st harvest next week. Soooo excited!
Temp will rise to near 70 today. We'll uncover the greens, let heat soak in & get ready for 1st harvest next wk.Yea!
Wouldn't this be a perfect #TacoTuesday dinner tonight? Swiss Chard with Caramelized Onion, Fresh Cheese and Red Chile -- new recipe vid in my profile link!!
The ppl have spoken! U wanted more veg #TacoTuesday recipes, so here's one of my favorites. Brand new @YouTube vid!! youtu.be/qtG9325lT2A
 
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