I bought this cookbook in 2004 for a couple reasons. First of all, we just love movies in our family. Added to that, my daughter Kristina has a degree in Theatre from Northwestern University, so …
One of my favorite dinner events is to build a menu around the food of a movie. There are a number of films that use food as a vehicle for driving a plot forward. One such movie is “Li…
Celebrate one of the best children's novels of all time: Create this Frobscottle and Snozzcumber Recipe in honor of The BFG film.
Outlander picnic or potluck, these recipes for Herbed Bannocks and Lavender Crowdie will certainly help you feel like you're sailing over the sea to Skye.
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The long history of fandom food.
It's time for Food 'n Flix again and this month I am actually not running right at the deadline for once. I actually had may dish made last week, it just took a while for me to find time to post it. Baby steps! This month we are watching the 2015 science fiction film, The Martian, starring Matt Damon and hosted by Wendy of Our Life on the Farm. (You can see her announcement post here.) If for some reason you haven't seen it--in short, The Martian is about Astronaut Mark Watney, who is struck by debris and believed dead after a storm hits Mars and forces the Ares III to abort their mission and take off back to their orbiting space vessel. Since there are no signs of life from Watney or his suit, he is left behind and must try to survive in order to have a chance of rescue. There isn't enough food and supplies to last until a potential rescue so Watney is forced to "science the shit" out of his circumstances and grow potatoes and ration the leftover supplies to live. The film shows his fight to survive and the attempts made by NASA to rescue him. I watched and enjoyed this film on Netflix when it came out but this time (with a DVD from the library), I watched it for the food. In addition to the potatoes Watney grows in his improvised green house, there are mentions and glimpses of food throughout the film--not always obvious but there for the finding. Most of what I wrote down came from an inventory list that Watney was making to count up the leftover rations. I stopped and paused and wrote down the parts of the list I could see to find a dish to make. There was Breakfast: Muesli and French Toast, Lunch: Mac & Cheese, Beef Goulash, Meatballs in Tomato Sauce, and Vegetarian Soup and Dinner: including Beef Stroganoff with Noodles, Sweet & Sour Chicken, Beef Teriyaki, Meatloaf, Veg Stew, and Meatloaf with Gravy. I decided that the start to any long day whether in space or at home is a hearty breakfast so I decided to make muesli as my dish. If you aren't familiar with muesli, it is a breakfast dish based on raw oats, grains, seeds, nuts, and dried and fresh fruit that was usually mixed with milk or yogurt and left overnight for the oats to soften, then eaten cold. Muesli was developed in the early 1900s by Swiss doctor Maximilian Bircher-Benner for patients in his hospital. The original Bircher muesli was soaked overnight with water and lemon juice and then mixed with yogurt to eat the next day. Muesli comes in many different styles and forms now pre-packaged and fresh, and like Overnight Oats which became popular in the blogosphere several years ago and remains fairly popular today. I am not a huge hot oatmeal fan but I go through phases where I make up batches of muesli and make overnight oats for breakfast. It is filling, easy to take on the go, keeps me satisfied for hours, and living in a climate that remains fairly warm year-round, I appreciate a cold breakfast many mornings. I have a few muesli recipes on the blog, including one for muesli bars but I usually make a variation from a Jamie Oliver recipe he calls Pukkolla from The Naked Chef Takes Off. I have changed it up over time and what goes in it depends entirely on what I have in the pantry but it is always delicious and although you need to plan enough to get some in the fridge the night before, it takes just a minute or two to pull out and add a few touches to have breakfast ready in the morning. I'm not sure how the muesli works in space--I tried to do some research and the most I could find is that the cold cereals in ration packets are usually dehydrated and a powdered milk added, then water is added when ready to eat. In this case, since I didn't have to worry about transporting it to Mars, I kept the powdered milk out and added unsweetened almond milk and Honeycrisp apple the night before, then fresh raspberries, a few coconut chips for crunch and a drizzle of maple syrup the next day for eating at home. For my-to go version--also pictured, I made it in a jar, using the grated apple and almond milk and then topped it with cacao nibs for a little crunch. (I would have added a chopped banana but I forgot to buy more!) ;-) The base for this batch was rolled oats, ground flax, flax seeds, chia seeds, chopped raw walnuts, pumpkin seeds, sunflower seeds, and a mixture of dried fruit including golden raisins, dried cherries, dried pear and apricot and dried blueberries. Muesli Loosely Adapted from The Naked Chef Takes Off, Jamie Oliver (Makes a Bunch) Muesli is one of the best things you can have for breakfast as it's got everything you need to kickstart your day. The great thing about this recipe that you can adjust it to your own preference with whatever fruit, nuts, milk or add-ins you want. Keep the dry muesli mix in a large airtight container. Then, the night before, pull out the portion(s) you want and add the milk and apple. Finally, as you are running out the door, you can top the muesli with some fresh fruit and a drizzle of honey or maple syrup. Muesli Dry Mix: 8 large handfuls of organic rolled oats 2 large handfuls of ground bran, flax seed or wheat germ (optional for extra nutritional boost) 3 handfuls of chopped dried fruits of choice (such as raisins, golden raisins, dates, dried pineapple or papaya, chopped dried apricot, dried cherries or cranberries, etc.) 1 handful of crumbled or chopped walnuts or nuts of choice 1 handful of pumpkin and/or sunflower seeds 1 Tbsp ground cinnamon Add your oats and bran (or ground flax seed or wheat germ) to your airtight container along with the dried fruit, nuts and cinnamon. Place the lid on and shake well to mix. This dry mixture will keep for a good couple of months very happily in your airtight container, but you'll probably have eaten it by then! The Night before: milk to cover (*can use non-fat milk, almond milk, soy, etc.) 1/2 crunchy apple per serving, washed and unpeeled You can make this anytime, but letting it sit overnight (or for about 8 hours), gives it a more smooth. Place the amount of dry muesli you want to eat in a bowl or small, lidded container. (Remember the dry muesli will almost double in volume so an average serving is about 1/2 to 1/3 cup of dry mix.) Grate in around 1/2 an apple per person, cover with your milk of choice and stir immediately to keep the apple from discoloring. Place in the fridge. Eating: 1/2 banana per person, peeled and sliced or mashed or 1/2 cup blueberries frozen or fresh, or other fruit of choice. honey or maple syrup to taste Remove the container/bowl from the fridge. You will find that it has softened and thickened, so loosen with a little additional milk. Add your banana, sliced or mashed or blueberries. You will find that a lot of natural sweetness has come out of the dried fruit, so add honey or maple syrup to taste. Serve and enjoy. Notes/Results: To me, the homey crisp apple grated in the night before is what makes the muesli--that and the assortment of seeds and fruits that are like little treasures in the mix. You can of course make it to fit you specifications and dietary needs. For example, use less fruit to reduce the sugar, add more or less nuts and fruit to control calories, use your favorite kind of milk and fresh fruit, or even stir in yogurt or nut butter for some extra protein. This one was very tasty--I had a bunch of dribs and drabs of dried fruit, nuts and seeds for granola bars and such in my pantry and so I had a lot of variety in the mix. I liked the dried pears and cherries and the pumpkin seeds the best. It makes a bunch so I have the dry mix in a container and have been noshing on it for breakfast during the week--switching out the fresh fruit topping. I will happily make this again. I'm linking up this post at I Heart Cooking Clubs where it is Potluck this coming week, our chance to make any recipe from our current, or any of our past featured chefs. You can see what everyone made by checking out the picture links on the post. I'm also linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post. The deadline for this round of Food 'n Flix is Thursday, March 30th and Wendy will be rounding up all the dishes on her blog. If you missed this round and like food, films and foodie films, join us for April when the film pick is A Touch of Spice, hosted by Camilla of Culinary Adventures With Camilla.
DÉCOUVREZ UNE CUISINE VIBRANTE ET NATURELLEMENT VEGAN. Il n’existe pas une, mais bien des cuisines africaines, avec des ingrédients phares, des recettes emblématiques et des trésors de goût qui leur sont propres ! Dans cet ouvrage, découvrez ce riche patrimoine culinaire au travers de plus de 80 recettes africaines authentiques ou revisitées, saines et faciles à réaliser avec des ingrédients disponibles partout. En bonus : les astuces dont l’autrice a hérité des femmes de sa famille, des anecdotes sur les plats, un guide sur le placard de base, un zoom sur les meilleurs alliés santé et des idées de menus pour toutes les occasions
An original drawing of Gypsy guitar legend Django Reinhardt by Jan Mara, inscribed and signed by Reinhardt. Mara (1912-1992) was a French illustrator who'
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Norwegian Escape Menus. Complete menus for the main dining rooms and all of the specialty restaurants on Norwegian Escape.
Ah popsicles-- the perfect food to help the transition from hot to cold. Just ask Sanka, who spent at least some of the time training inside a popsicle truck freezing his royal Rastafarian nay-nays off. Good thing these tropical (an Olympian-level healthy) popsicles are chalk full of rum to help ward off the chills... and they look all Olympic torch flame-y!
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The Stork Club was a famous and fabled nightclub in New York City from 1929 to 1965, which was owned and operated by Sherman Billingsley (1896–1966), an ex-bootlegger from Oklahoma. The club was the symbol of café society, patronized by movie stars, the wealthy, showgirls, politicians and aristocrats. Now, imagine that you lived 167 miles away in Rhode Island and could not travel to this glamorous establishment. No problem! A canny restaurateur created his own version of The Stork Club in Providence, Rhode Island – hence this wonderful 1930s menu cover depicting a nattily-dressed stork. This might have been a small-town version of the real thing, but it was nevertheless a fancy joint. There were complete dinners that patrons could order by number and an a la carte dinner section. There was also a comprehensive drinks list that included cocktails, egg noggs, flips and fizzes, wines and champagnes including 1926 Charles Heidsieck for $7.50 a bottle. Imitation, they do say, is the sincerest form of flattery and we think this Stork Club, which we believe was situated in Providence, Rhode Island, would have been a fun night spot. Courtesy Private Collection Gallery quality Giclée print on natural white, matte, 100% cotton rag, acid and lignin free archival paper using Epson K3 archival inks. Custom printed with border for matting and framing. All printed in USA. Each print is accompanied by a copy of the interior menu.
Who likes surprises?! Not like, “an extra fry at the bottom of the bag” surprise... Like, a soda-spilled-everywhere scary movie surprise? Giving a contract to a potential client is scary. There’s the chance your client could have questions. Or worse, that she could give up on you and go to someone else. But what’s more devastating for your bottom line than losing a sale? Losing your business. Without a contract, you’re setting yourself up for years of fighting refund requests and getting bullied by cheap clients. Get the calligraphy contract template that solves problems like: Who owns the designs you create-- and no, she’s not allowed to photocopy the logo you made and upload it to Vistaprint to print cheap menus, table numbers, etc. How to handle clients who never seem to remember when to approve those proofs, delaying your projects until you’re busy with another client (hellllooo 2 am infomercials, g’bye family) Re-doing an entire order for free because the bride was too cheap to pay for shipping insurance. Ya know, because “it’s not her fault the Post Office sucks” As you can probably tell, everything in these contracts is brewed up from real-world situations. If you’re new to business, you don’t know what you’re likely to face. That’s why you’ll never have to with this template in your toolbox. Between learning how to manage client orders, how many spare nibs to have on hand and why metallic envelopes are always a bad idea, you have enough to worry about. Don’t let legal get in the way of running a business you love. On average, purchasers save between 4-12 hours of duct-taping a contract together from scratch, or fixing up a janky friends’ hand-me-down contract. Pssst: that doesn’t include all the prayer time it takes to cross your fingers and hope nothing goes wrong-- heaven forbid you actually need to rely on your contract. In ten minutes, you could be on your way to working with the first real client who respects you and your time. Also included as part of the Calligraphy or Stationery Foundations Bundle as well as the Ultimate Artists & Calligraphers Bundle Who the pointed pen am I? I’m the attorney over at the Modern Calligraphy Summit. My lessons have been viewed thousands of times by up and coming calligraphers. It’s a pretty special online training, because you can learn from the world’s best instructors right in your office. Okay, let’s be real-- at your kitchen table. Before I started selling contract templates, I thought I was going to be a calligrapher myself. My contracts took off before my calligraphy skills had a chance to impress the world, and here I am today, still playing with sharpies + exploding inkpots on the back of revised contracts. As Seen On Calligraphy or Stationery Contract Template Make a strong first impression with your new clients while protecting your interests with a professional contract. This template is attorney-drafted and reviewed by multiple attorneys, and is written in easy-to-understand language so you can feel confident in understanding your new contract.
Dinner & A Movie: A Menu For Scorsese's Age of Innocence
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About this product Product Information Kinfolk magazine--launched to great acclaim and instant buzz in 2011--is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table , a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks--artisans, bloggers, chefs, writers, bakers, crafters--has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic. Product Identifiers Publisher Artisan ISBN-10 1579655327 ISBN-13 9781579655327 eBay Product ID (ePID) 160040184 Product Key Features Book Title Kinfolk Table Author Nathan Williams Format Hardcover Language English Topic General, Courses & Dishes / General, Entertaining Publication Year 2013 Genre Cooking Number of Pages 368 Pages Dimensions Item Length 11.2in Item Height 1.5in Item Width 8.2in Item Weight 56.6 Oz Additional Product Features Lc Classification Number Tx737.W54 2013 Reviews eoeUnfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company.e e" Celebrated Living, "Unfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company." -- Celebrated Living Copyright Date 2013 Lccn 2013-006294 Dewey Decimal 641.53 Intended Audience Trade Series Kinfolk Ser. Dewey Edition 23 Illustrated Yes Show More Show Less
🔔 UPDATE 🔔 We're striving to dispatch items according to the estimated date indicated by Worldstaco. Kindly bear with us in case of minor delays. At present, we're unable to handle orders for presents (including special gift wrapping and personalized notes). These will be treated as regular orders. We sincerely appreciate your patronage of our small enterprise! Be well! .: Crafted from 100% cotton (fiber composition may differ for various colors) .: Utilizes medium-weight fabric (5.3 oz/yd² or 180 g/m²) .: Sports a classic fit .: Features a removable label .: Sizing aligns accurately 🛒 PLACING AN ORDER 🛒 Thoroughly review all photos for intricate details. Select your desired garment size from the dropdown menus. Opt for your favored apparel color shirt; if opting for "OTHER COLOR," specify this during the checkout process by giving us a note. Tap "add to cart" to continue your shopping endeavors. Progress to the checkout stage. ⚠️ IMPORTANT ⚠️ During the ordering process, ensure the accuracy of your shipping address; we shall not be held liable for inaccuracies. Please note that colors might slightly diverge due to disparities in computer displays. 🧺 CARE GUIDELINES 🧺 Machine wash using warm water; Employ non-chlorine bleach when necessary; Employ tumble drying (follow precise directives for each apparel variant). 🚚 DELIVERY 🚚 Order processing requires 1-5 business days. For orders within the country (US), allot a window of 2-6 business days for delivery after the production phase.
At this viewing party, tiaras and puffed sleeves are encouraged.
