NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited
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KATHY’S HOME When a person is a good cook, he or she is usually a clean person as well. However, in Kathy’s case, the opposite turned out to be true. The first time Kathy and I got to know one another was at the VA Medical Center. The afternoon staff at the VA Medical Center decided to have a Memorial Day potluck for those working on that day. The employees working on the holiday drew sticks to decide what each would bring to the potluck. Kathy would bring beef stew, Tucker—corn muffins, Sandy—turnip
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Cultural Influences on Health Grand Canyon University Family Centered Health Promotion NRS-429V October 15, 2015 Cultural Influences on Health The heritage assessment is useful and gives the health care professional a detailed picture of how cultural differences influence health. The three individuals that were interviewed place importance on the cohesiveness on their families in health and illness. The family influences from the older members in their cultures place importance on folk
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“LE FANCY SCHMANCY” FINE DINE IN GENEVA RESTAURANT MANAGEMENT (1024) Date of presentation 11th February 2014 Group Member Krunal, Ajaz, and sumeet. Concept of restaurant Fine dine Word count (CONCEPT) 6300. CONCEPT OF FINE DINING IN GENEVA A fine dining restaurant is one that offers its patrons the finest food, quality service and atmosphere. It is also the most expensive restaurant and menu should offer unique items, the service should be beyond doubt impeccable
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Working Words At Ease Chapter 6: Shopping Engels | Nederlands | 6.1. Shopping | Grocer(’s) | Kruidenier | Greengrocer(‘s) | Groenteboer/-handel | Fishmonger | Viswinkel | Tailor | Kleermaker | Draper | Stoffenwinkel | Newsagent/newsdealer | Krantenwinkel | Florist(‘s) | Bloemist | Ironmonger (BrE) – hardware dealer/store (AmE) | Ijzerhandel | Fitting room | Pashokje | Cashpoint = cash dispenser | Geldautomaat | Cash register | Kassa | Current account | Lopende rekening
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Nollag (lit. Daddy of Christmas) in Irish, is known in Ireland as Santy or Santa. He brings presents to children in Ireland, which are opened on Christmas morning. It is traditional to leave a mince pie and a bottle or a glass of Guinness along with a carrot for Rudolph, although in recent years Guinness has been replaced with milk and mince pies with cookies due to Americanisation.
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RESTAURANTE ANTONIO CONTRATO DE SALONES El uso de nuestros salones se basa en el consumo de comida y bebida. Al total del consumo se le aplicará el 17 % por concepto de propina que incluye el servicio y equipo. Los salones podrán ser utilizados por un espacio de 5 horas, esto podría variar dependiendo el tipo de actividad. RESERVACIONES Para confirmar la fecha de la actividad se requiere un depósito de $500.00. el balance deberá ser liquidado
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Authentic JA Cuisine Final Draft Msoptimistic1 October 20, 2012 Table of Contents 1.0 Executive overview Pg. 3 2.0 Situation Analysis Overview Pgs. 4-5 2.1 Market Summary Pg. 6 2.2 SWOT Analysis Pg. 7 2.3 Competition Pgs. 8-9 2.4 Product/Service Offering Pg. 10 2.5 Keys to Success Pg. 11 2.6 Critical issues Pg. 12 3.0 Marketing Strategy Overview Pg. 13 3.1 Mission Pg. 14 3.2 Marketing Objectives
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My Life 1963 Melanie C. Ward PSY 202 Domingo Mamaril September 9, 2013 I. Where I was born and raised A. Detroit Michigan B. Raised on the west side II. What was your family like? A. Nurtured by both Parent’s B. Youngest of six children natural sibling C. Parents adopted three children and fostered many III. What things do you remember about your childhood? A. Mother cooking B. Good times and fun times w/ family and friends C. Daddy time
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Portion Control in the Food Production Kitchen The accurate control of the serving portion is perhaps one of the most neglected aspects of food production. What many do not realize, is that just like a rich stock which is the key to kitchen production, portion control is the key to an establishment’s profitability. Therefore, just like stock which must be perfected, so too must proper portioning of food rigorously observed. What is Portion Control? Portion Control means determining the
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