ROOM for SALIVATION an Anthology of Joy for Lucy, You Are a Master / Piece
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A True Waldorf Winter
A TRUE WALDORF WINTER FESTIVE SEASON 2018 CELEBRATE THE FESTIVE SEASON WALDORF STYLE Christmas and New Year are magical times in the calendar as we rush towards the end of one year and mark the start of another. It’s a time to bring people together, to catch up and enjoy the traditional and decadent dishes of the season. The festivities create a cause for celebration, with evenings accompanied by mulled wine, Champagne, Christmas carols, mince pies, laughter and so much more – it’s a joyful time to enjoy with loved ones. Whatever the reason for the gathering, our historic hotel will be transformed into a magical winter wonderland, brimming with festive sparkle from the moment you arrive. We very much look forward to welcoming you to Waldorf Astoria Edinburgh – The Caledonian and helping you create the perfect festive celebration and memories that will last a lifetime. DALE MACPHEE, GENERAL MANAGER Festive Office Parties 01 Festive Parties at Galvin Brasserie de Luxe 02 Festive Parties at The Pompadour by Galvin 05 A Traditional Christmas Day 06 Christmas at Galvin Brasserie de Luxe 08 Christmas at The Pompadour by Galvin 11 Afternoon Tea with a Festive twist 12 Christmas Treats at Guerlain Spa 14 Hogmanay Ball 17 Hogmanay at Galvin Brasserie de Luxe 18 Hogmanay at The Pompadour by Galvin 21 Holiday Gift Cards 23 Terms and Conditions 25 FESTIVE OFFICE PARTIES For a truly memorable gathering, host an exclusive celebration in one of our private dining rooms. Our Castle Suite and Boardroom come to life at Christmas, thanks to their spectacular Edinburgh Castle views. -
Desserts Adults £5.75 Children £3.55
Dessert Menu Desserts Adults £5.75 Children £3.55 Coffee & Walnut Cheesecake A biscuit base with a rich coffee cream cheese mix topped with crushed walnuts. Served with either cream or Ice cream Vanilla Panna Cotta with Mango Puree (LF)(GF) (Contains Gelatin) Made to a traditional recipe using lacto free cream, topped with mango puree and served with a ginger biscuit. Sticky Chocolate Pudding A twist on sticky toffee pudding, warm dessert topped with hot chocolate sauce. Served with either, cream, ice cream or custard. Strawberry Ice Cream Sundae (GF) Layers of Strawberry and vanilla ice cream, strawberries, and strawberry sauce. Topped with whipped cream. Chocolate Caramel Crunch A buttery biscuit base with a layer of toffee and topped with a layer of milk chocolate. Served with either cream or ice cream. Apple & Rhubarb Crumble Spiced stewed apple and rhubarb sprinkled with crunchy pastry and biscuit crumble topping. Served with either cream, ice cream or custard Clementine Cake (GF) A flourless cake made with ground almonds, oranges and lemons. Served with cream cheese. Strawberry & Lemon Sorbet Sundae (LF) (GF) Layers or lemon sorbet, strawberries and strawberry sauce. Malteser Ice Cream Sundae Layers or chocolate and vanilla ice cream, Maltesers, chocolate and toffee sauce. Topped with whipped cream. Ice Creams & Sorbets Standard Ice Creams & Sorbets Premium Ice Cream £1.35 per scoop £1.85 per scoop Vanilla Ice Cream Rum & Raisin Ice Cream Strawberry Ice Cream Café Latte Ice Cream Chocolate Ice Cream Honeycomb Ice Cream Lemon Sorbet Raspberry Ripple Ice Cream Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Cheeseboard “Carefully Selected Cheeses” 3 Cheeses - £4.95 4 Cheeses - £6.95 5 Cheeses - £8.95 Barbers Cheddar 1833 A well know local farmhouse cheddar made in Ditcheat. -
College of Basic and Applied Sciences
University of Ghana http://ugspace.ug.edu.gh COLLEGE OF BASIC AND APPLIED SCIENCES SCHOOL OF BIOLOGICAL SCIENCES MICROBIAL INACTIVATION BY GAMMA IRRADIATION OF POWDERED SUN-DRIED LEGON-18 PEPPER (CAPSICUM ANNUUM L.) AND ITS IMPACT ON PRODUCT QUALITY BY BERNARD TAWIAH ODAI THIS THESIS IS SUBMITTED TO THE UNIVERSITY OF GHANA, LEGON, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF DOCTOR OF PHILOSOPHY DEGREE IN FOOD SCIENCE DEPARTMENT OF NUTRITION AND FOOD SCIENCE July, 2019 University of Ghana http://ugspace.ug.edu.gh DECLARATION i University of Ghana http://ugspace.ug.edu.gh DEDICATION This thesis is dedicated to the Glory of God and to the memory of my late daddy, Julius Nii-Odai who was a source of motivation to me in my academic endeavour. ii University of Ghana http://ugspace.ug.edu.gh ACKNOWLEDGMENTS My sincerest and profound gratitude to the Almighty God for bringing me this far in my career. I am grateful to all my supervisors for their support throughout this study. Grateful for their inputs. Thanks to the Ghana Atomic Energy Commission especially, Prof. B. J. B. Nyarko, Prof. K. E. Danso and Mr. A. Adu-Gyamfi for the permission granted me to pursue the programme. I am highly indebted to Mr. M. L. Akye and Mr. C. Bonsu of Noguchi Memorial Institute for Medical Research (NMIMR) for the various assistance offered during the period of working in the Bacteriology Department of the Institute. I am grateful for the assistance offered to me by the staff of the Central Laboratory at KNUST, Dr. -
Cambridgeshire Guild of Weavers, Spinners and Dyers
Cambridgeshire Guild of Weavers, Spinners and Dyers Letter from the Chair Thank you to everyone who helped make the Exhibition such a success. We had lots of visitors and the comments in the Visitors’ book are very encouraging. The demonstrations were very popular and a lot of children had a go at weaving. Jacqui Fuller and her team did sterling work in the Reading Room providing drinks and homemade cakes as well as overseeing the dye plants that were for sale. Sue Prior produced masses of plants for sale. Paula Armstrong, Beth Parks and Sue Melvin were the ‘hanging group’ , ably assisted by Chris Tucker and Lynn Reynolds on the Friday afternoon. Paula also organised the sales table which looked spectacular. I am indebted to Ann Ruel for facilitating the display of Jan Morris’ work. It was lovely to see her weaving again and her family were touched and delighted that we were able to do this. The range and quality of the work on display was breath taking and the ‘Challenge’ was fascinating to see how everyone had interpreted their part of the picture. Thank you. Sue Letter from the Newsletter Editor Thank you to everyone who provided content for this newsletter. So many folks have come together to provide book reviews, meeting summaries, recipes and announcements, that I mainly played around with adjusting colours for this issue! I do love design and I am glad to be able to combine two of my creative outlets in one place. I will strive to keep a fairly consistent layout, but will likely change up a few things each issue. -
Plant Breeding of Chili Peppers (Capsicum, Solanaceae) – a Review
Australian Journal of Basic and Applied Sciences, 10(15) October 2016, Pages: 148-154 AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES ISSN:1991-8178 EISSN: 2309-8414 Journal home page: www.ajbasweb.com Plant breeding of chili peppers (Capsicum, Solanaceae) – A review 1Henrique Kuhn Massot Padilha and 2Rosa Lía Barbieri 1Federal University of Pelotas, Crop Science Dept., Capão do Leão, RS - Brazil. 2Embrapa Temperate Agriculture, Genetic Resources Dept., Pelotas, RS - Brazil. Address For Correspondence: Henrique Kuhn Massot Padilha, Federal University of Pelotas, Crop Science Dept, Faculdade de Agronomia Eliseu Maciel, S/N - CEP 96160-000, Capão do Leão, RS - Brazil. ARTICLE INFO ABSTRACT Article history: Background: Peppers is one of the oldest domesticated crops in the Western Received 26 August 2016 Hemisphere. Long before the arrival of Columbus in Americas, indigenous already Accepted 10 October 2016 used peppers as food, as war artifacts and in religious rituals. Capsicum genus has Published 18 October 2016 perfect flowers where male and female reproductive structures are in the same flower. Domesticated peppers (Capsicum) are diploid and predominantly perform self pollination. In comparison level, the size of C. annuum genome is around three to four Keywords: times larger than tomato. The hot pepper genome shared highly conserved syntenic Genetic resources, Genetic diversity, blocks with the genome of tomato, its closest relative within the Solanaceae Family. Genetic variability. Objective: This article has reviewed the plant breeding of chili peppers (Capsicum, Solanaceae). Results: Genetic diversity of peppers are large, allowing alternatives to several new gene rearrangements. Thus, methodology employed will depend of the feature that aims to achieve in pepper genetic breeding. -
Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes
antioxidants Review Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes Norazian Mohd Hassan 1,* , Nurul Asyiqin Yusof 2, Amirah Fareeza Yahaya 1, Nurul Nasyitah Mohd Rozali 1 and Rashidi Othman 3,4 1 Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Malaysia; [email protected] (A.F.Y.); [email protected] (N.N.M.R.) 2 Department of Basic Medical Sciences, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Malaysia; [email protected] 3 International Institute for Halal Research and Training (INHART), Herbarium Unit, Department of Landscape Architecture, Kulliyyah of Architecture and Environment Design, International Islamic University Malaysia, Kuala Lumpur 53100, Malaysia; [email protected] 4 Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, Kuala Lumpur 53100, Malaysia * Correspondence: [email protected]; Tel.: +60-9-570-4937 Received: 23 August 2019; Accepted: 5 October 2019; Published: 9 October 2019 Abstract: Pepper of the Capsicum species is a common ingredient in various food preparations by different cultures worldwide. The Capsicum is recognised by its five main domesticated species, namely Capsicum annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens. The genetic diversity in Capsicum offers fruits in wide ranges of morphology and carotenoid profile. Carotenoids enhance the value of pepper from a nutritional standpoint, despite being commonly prized for the pharmacologically active pungent capsaicinoids. Carotenoids of pepper comprise mainly of the unique, powerful and highly stable capsanthin and capsoroubin, together with β-carotene, β-cryptoxanthin, lutein, zeaxanthin, antheraxanthin and violaxanthin. These carotenoids are present at diverse profile and varying levels, biosynthetically connected to the fruit maturity stages. -
Download Spring 2020
TABLE OF CONTENTS RIZZOLI 50 Lessons to Learn from Frank Lloyd Wright . .17 Rashid Al Khalifa: Full Circle . .45 Alicia Rountree: Fresh Island Style . .25 Rika’s Japanese Home Cooking . .22 The Appalachian Trail . .54 Rooms of Splendor . .18 At Home in the English Countryside: Schumann’s Whisk(e)y Lexicon . .26 Designers and Their Dogs . .2 Scott Mitchell Houses . .10 Automobili Lamborghini . .51 Sicily . .56 The Best Things to Do in Los Angeles: Revised Edition . .52 Skylines of New York . .54 The Candy Book of Transversal Creativity . .34 Taking Time . .44 Christian Louboutin: Exhibition . .27 Voyages Intérieurs . .16 Classicism at Home . .19 Watches International Vol. XXI . .50 Climbing Bare . .41 Wayne Thiebaud Mountains . .42 The Cobrasnake: All Yesterday’s Parties . .35 We Protest . .33 Dan Colen . .46 Wine Country Living . .11 de Gournay: Art on the Walls . .5 The Women’s Heritage Sourcebook . .21 Decorate Happy . .4 You’re Invited . .20 Design Fix . .8 Zeng Fanzhi: Untitled . .43 Designing History . .3 Diana Vreeland: Bon Mots . .28 RIZZOLI ELECTA Dior Joaillerie . .29 Alice Trumbull Mason . .73 Elan: The Interior Design on Kate Hume . .15 Alma Allen . .72 Eva Hesse and Hannah Wilke . .42 At First Light . .66 Eyes Over the World . .37 BATA Shoe Museum . .65 Federico Fellini . .38 Bosco Sodi . .70 From the Archive: RIMOWA . .49 City/Game . .63 Futura . .36 David Wiseman . .62 Garden Design Master Class . .6 A Garden for All Seasons . .77 Gathering . .24 I Was a Teenage Banshee . .75 Hamilton: Portraits of a Revolution . .31 Laurent Grasso . .74 The Heart of Cooking . .50 Lens on American Art . -
Week of May 24, 2021
Welcome! Since many of us are facing hot temperatures MONDAY this week, we’re keeping the menu nice and Chicken Tikka light. Well, except for those Reuben with Grilled Veggies sandwiches, but everyone deserves some corned beef from time to time! TUESDAY If your grilling is interupted by rain, both the Grilled Halibut with chicken tikka and the halibut can be prepared Roasted Red Pepper Salad inside, using a grill pan, skillet, or the broiler. WEDNESDAY Prep Ahead Reuben Sandwiches To make your week easier, check through this quick prep list on Sunday to get ahead of the game. THURSDAY Gazpacho 1. Marinade the Chicken Tikka. 2. Make the pepper salad for Tuesday’s halibut. 3. Prepare the vegetables for Thursday’s gazpacho. 4. Soak the bean and prepare the salsa verde for Friday’s dinner. FRIDAY White Beans with Salsa Verde Chicken Tikka This is a very mild Indian-style preparation that is lightly spiced and not very spicy at all. We like it with Cilantro-Cashew Chutney (you can buy prepared varieties), but it’s tasty enough on its own. Serve it with naan or even just steamed rice, if you like. Ingredients: 1. Season the chicken with salt, pepper, and lemon juice. • 2 lb skinless, boneless chicken 2. In a saucepan or similar pan, heat the ghee. Add the thighs, cut into 1-inch cubes paprika, chili pepper, cumin, ginger, turmeric, and coriander • Salt, as needed and cook until aromatic, about 1 minute. Add the onions and cook over medium heat until the onions are very ten- • Ground black pepper, as needed der, about 10 minutes. -
Les Tables De Nantes 2015.Pdf
Guide les Tables de Nantes 2015 Gratuit www.lestablesdenantes.fr Les Tables Les critères de votre sélection, choisissez selon vos envies : de Nantes... e Tradition Inviter ses beaux-parents 4 édition ! Fruits de mer et poissons Grandes tablées Belle cave Terrasse Désormais attendue chaque année, voici la Tout d’abord, parce qu’il y a encore plus de Petits prix Jolie vue nouvelle sélection des Tables de Nantes restaurants sélectionnés cette année : de 2015 réalisée par Le Voyage à Nantes en nouvelles ouvertures de qualité, mais aussi Bio et végétariens Entre copains collaboration avec Interloire Nantes. Il faut la prise de conscience de l’exigence accrue Atypiques Entre copines dire que cette opération, unique en France des « mangeurs » qui recherchent une réelle par son montage, sa liberté et sa méthodo - plus-value en se rendant au restaurant plutôt En amoureux Entre collègues logie, revêt sans doute ce que nous cher - que de rester chez soi ou au bureau. Enfants bienvenus Après 22h chons tous lorsque nous découvrons une ville ou que nous y résidons : une sélection Autre bonne nouvelle, les restaurateurs indépendante de liens commerciaux, nantais redécouvrent leur vignoble et la défendant un territoire et ses acteurs enga - qualité actuelle de sa production, n’hésitant gés, composée par un jury de bénévoles plus à proposer plus de cinq Muscadets à 2015 Restaurants « Coups de pouce » de l’édition 2015 locaux passionnés et éclairés qui considè - leur carte. rent la cuisine dans ce qu’elle a de multiple. au ! Nouve Nouveaux restaurants sélectionnés. La sélection est toujours fidèle à ses critères : Indéniablement, on mange bien à Nantes qualité et provenance des produits, savoir- en 2015 ! Et même selon de nombreux bbb Coups de cœurs éditions précédentes. -
Restaurant & Lounge
Vol. XXVIII, Number 18 • Friday, December 8, 2006 ■ 50¢ Holiday events yule love Page 13 Check out the Weekly’s new online classifieds at fogster.com WeeklyWeekend Edition www.PaloAltoOnline.com The world Black-and-white photographs reveal surprising form within and function Page 11 Page 34 Cindy Stokes Worth A Look 16 Eating Out 17 Movie Times 26 Goings On 29 Crossword Puzzle Section 2 ■ Upfront Stun-gun issue making a comeback Page 3 ■ Sports Stanford women’s volleyball eyes regional title Page 36 ■ Home & Real Estate Pools: Asset or liability? Section 2 One of the Nation’s Best. Right in Your Backyard. Lucile Packard Children’s Hospital at Stanford has again been named one of the best pediatric hospitals in the nation by U.S.News & World Report. Ranked the #1 children’s hospital in California, Lucile Packard Children’s Hospital is a world class hospital devoted entirely to the care of children and expectant mothers — all under one roof — right in your backyard. Learn more about Lucile Packard Children’s Hospital at www.lpch.org Page 2 • Friday, December 8, 2006 • Palo Alto Weekly UpfrontLocal news, information and analysis POLICE Council to take another shot at stun guns Controversial tasers considered ‘mid-level’ tool for police force; now equipped with video, audio recording by Becky Trout wo years after the talk of stun use already use Tasers, Burns said. guns created a whirlwind of Officers here would like them be- T controversy, the Palo Alto Po- cause they offer a “mid-level” force, lice Department is again making a applicable from a distance, and the push to purchase them. -
Download 12 Recipes
CHRISTMAS 2016 12 DAYS OF MACADAMIA RECIPES Day 1 WONDAREE CHRISTMAS FRUIT CAKE ESTABLISHED 1983 WONDAREE RECIPES WONDAREE MACADAMIA FRUIT CAKE IDEAL ANY TIME Makes one 23cm round or 20cm square cake INGREDIENTS Line your cake tin making sure your sides are 5cm higher than tin and make sure your base has 3 layers of baking paper or greaseproof 50g natural Wondaree paper. macadamias (halves) Place the fruit, cooking pieces,butter,sugar,brandy or rum in a 75g Wondaree Macadamia cooking large saucepan and stir over heat until butter is melted and sugar pieces dissolved. Bring to the boil, reduce the heat and simmer covered for 1.25kg mixed fruit 10mins.Remove from heat and let cool to room temperature. 250g butter Stir in orange and lemon rinds, syrup and lightly beaten eggs. 1 cup firmly packed brown sugar Stir in sifted dry ingredients. 1 cup brandy or Bacardi rum Pour mixture into cake pan and spread mixture evenly then decorate 2 tsp grated orange rind top of cake with macadamia halves – go crazy-the more nuts the 1 tsp grated lemon rind better. 1 tb golden syrup or maple syrup Bake in a slow oven,150 degrees for 2 to 2 ½ hours. Check with a 5 eggs ( lightly beaten) skewer and once cooked cover cake with alfoil and let cool in tin for 2 hrs before turning onto a cooling rack. Keep in an airtight container 1 ¾ cups plain flour or cake can be frozen. 1/3 cup SR flour ½ tsp bicarb soda © WONDAREE MACADAMIAS 2016 | [email protected] | AUSTRALIAN OWNED Day 2 MACA MEAL ORANGE CAKE ESTABLISHED 1983 WONDAREE RECIPES Recipe based on Nigella’s Clementine Cake MACA MEAL FLOURLESS ORANGE CAKE INGREDIENTS In a pan, place the oranges and add some cold water, then bring to the boil and cook for 2 hours. -
Private Dining Lunch & Dinner | Forty Guests Seated | Forty Five Guests Standing
PRIVATE DINING LUNCH & DINNER | FORTY GUESTS SEATED | FORTY FIVE GUESTS STANDING 101 East 19th St. New York, NY | 212-243-4020 PRIVATE DINING Thank you for your interest in hosting a private event at Union Square Cafe. We are delighted to offer semi-private and private events in our flexible spaces which can accommodate a range of party formats and sizes. For inquiries, please contact our events team at [email protected] or 212-243-4020 OFFERING. Robert Kushner, 1991 UNION SQUARE CAFE EVENTS TEAM Ali Broadbridge - Private Dining Coordinator Liz Scodari - Senior Sales Manager USHG Rebecca Lopez - Senior Sales Manager Amanda Kehr - Director of Events 2 Union Square Cafe is a non-tipping restaurant. Hospitality Included. SPACES TIMING LUNCH PARK & IRVING ROOM Reservations for arrival can be made from 11:30AM - 1:30PM. The Our private dining room, Park & Irving, accommodates up to 40 space is reserved until 4:00PM regardless of what time you arrive. guests seated or 45 standing. DINNER We can seat up to 30 guests with cocktails in room, or we can seat Reservations for arrival in the Park & Irving Room can be made up to 40 guests with cocktails in our adjacent semi-private Parlor from 5:00PM - 9:00PM. The space is reserved until 11:00PM Bar area. regardless of what time you arrive. Cocktail receptions prior to dinner can be scheduled in the Parlor Bar from 5:00PM - 7:00PM to ADDITIONAL COCKTAIL SPACE be charged on an hourly basis. PARLOR BAR The Parlor Bar, adjacent the Park & Irving room, may be added to a Park & Irving event for pre-dinner cocktails from 5:00PM-6:00 PM BEVERAGE or 6:00PM-7:00PM every day of the week.