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Iced Coffee New in 2010 the Local Economy
2010 Fall Newsletter *Relax and Enjoy the beauty of the subtle changes during this Fall Season! I hope this newsletter finds you in good In addition, our new product focus will con- health and spirit. It seems like yesterday that we tinue along the line of the successful Good- November 2, 2009 were getting ready for the start of our 38th season west Iced Coffee system. serving the Jersey Shore. With a record number of This year, our commitment to Volume 5, Issue 1 heat waves and a dry weather pattern dominating the summer, the stage was set for a successful sea- unique and high quality products has been son. Ice Cream sales throughout the region hit an all recognized at the Worlds Dairy Expo, honor- time high. Tourists and locales went to the beaches ing Gifford’s Dairy, as the Grand Champion, Inside this Edition in droves and demand for Ice Cream treats never the maker of Island Ice Cream’s own brand. waned. In closing, as the holiday season Tony’s Message 1 approaches, I want to thank you for giving us With fall upon us, Island Ice Cream is the opportunity to serve you and extend best Local Business 1 working on next season’s hot new trends. As stated in Dairy Fields magazine, consumers find comfort wishes to you and your family for a peaceful Fun Facts 1 and restful winter. Remember, Island Ice in eating frozen treats as much as entrepreneurs Iced Coffee 1 enjoy creating boutique flavors. Innovations in Cream will continue to drive miles to bring ingredient and nutritional profiles will play a ma- your customer smiles. -
Making the Most of Your Waffle Cone Dip
May 2020 T H E B U L L E T I N T H E O F F I C I A L P U B L I C A T I O N O F T H E N A T I O N A L I C E C R E A M R E T A I L E R S A S S O C I A T I O N CO-BRANDING Using local partnerships MAKING THE MOST OF YOUR WAFFLE CONE DIP Podcast Reopening Webinar Replay Tips of the Opening and Operating your Ice Cream Business Post COVID-19. 5 W A Y S T O M A K E T H E M O S T O U T O F Y O U R V I D E O C O N T E N T PRESIDENTS MESSAGE First of all, I hope your and your family members are well and doing the best under these difficult circumstances. As passionate as we all are about our businesses, family will always come first, and from my family to yours, we wish you the best through this pandemic. The challenge that we have as an industry right now is to balance this beautiful spring sunshine and George Xouris enthusiasm for the start of the season, with the Andia's Homemade restraints that are placed upon food service Ice Cream providers by the state, county, city or even popular opinion and perception. Social media is flooded with posts, stories and opinion about food providers not wearing masks, or other infractions of socially accepted restrictions. -
Derrick Adams / Narcissister $1,000+ Continued $250+ May 14 and 15, 2010 Caroline & Rod Keating Laura Ruth Abel Tonya Bonakdar Gallery Kenneth S
THE KITCHEN GRATEFULLY ACKNOWLEDGES THE The Kitchen presents FOLLOWING INDIVIDUALS, FOUNDATIONS, CORPORATIONS AND GOVERNMENT AGENCIES FOR THEIR SUPPORT as of 3/6/2010 Derrick Adams / Narcissister $1,000+ continued $250+ May 14 and 15, 2010 Caroline & Rod Keating Laura Ruth Abel Tonya Bonakdar Gallery Kenneth S. Kuchin Curated by Rashida Bumbray Rachel & Jean-Pierre Lehmann Joseph Ehrlich and Katherine Rosman Dorothy Lichtenstein David Fanger & Martin Wechsler Lehmann Maupin Gallery Spencer Finch Patricia Lizarraga Gisela & David Gamper Derrick Adams: Go Stand Next To The Mountain Serena & John Moon David Gordon & Valda Setterfield Barbara & Howard Morse David Herskovitz Eve & Dennis Mykytyn Rene Hofstede Original Music by Philippe Treuille Anne & William Palmer Brian Kish Performers: Derrick Adams, Kenya Robinson, and Philippe Treuille Stacey & Douglas Polley Zsuzsanna Karasz & John Lipsky Dr. Elisa Rush Port Gregory R. Miller Special Appearances by: Nancy & Fred Poses Gifford Miller David Moodey Yancey Richardson "Diva Dutch" by Aisha Cousins Beth Rudin DeWoody Michael Rengers Astrid & Cristian SabellaRosa Andrea Rosen Gallery Jumpers: Aisha Cousins & Kenya Robinson Lexy Schmertz Nusbaum & John Nusbaum Frederieke Sanders Taylor Debra & Dennis Scholl Sikkema Jenkins & Co. Turners: Alicia Dellimore & Alisun Dellimore Ryan Trecartin Jonathan Schorr Suzanne Vielmetter Lea Simonds Amanda Weil "Do You Wanna Go" Written & Performed by Art For Money recording artists: Lisa Singer Moran & Charles Moran Gail & Biddle Worthington Momar Clemons -
Ice Cream Stories Summer Learning Challenge Week 5: Ice Cream Let's Think About Ice Cream! Imagine What Might Happen Next in This Story
ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's think about ice cream! Imagine what might happen next in this story: Sam and Olive went to the beach on a hot summer day. They spent the whole morning building a very large sand castle along the shore. When they were finished, they realized that they were very tired and hungry. "Look!" said Olive. There is a man with an ice cream cart over there! "Ice cream would be perfect right now!" said Sam. They ran over to the little ice cream cart, where Sam bought a scoop of mint chocolate chip and Olive bought a scoop of Rocky Road. They took their ice cream back to their beach blanket and sat down to enjoy it before going back to play. Just then, a little dog ran over and began to beg for their ice cream. "You are a very cute little dog, but you cannot have ice cream," Olive said nicely. The little dog just looked at her and wagged his tail to show that he would not give up. What happens next? ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's have fun with ice cream! Imagine what might happen next in this story: The Ice Cream Shop Challenge We love That's ice cream! This Free ice cream for so easy! will be FUN! life if you can eat Let's do it! our Monster Sundae! Inside the shop... NO Two kids WAY!! just ordered Monster Sundaes! What happens next? ice cream Creatures The author Arnold Lobel once drew an imaginary creature that is part bird, part ice cream cone. -
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable. -
Victoria Music Advisory Committee - Bios
Victoria Music Advisory Committee - Bios Christopher Butterfield – Christopher Butterfield studied composition with Rudolf Komorous at the University of Victoria (B.Mus. 1975) and with Bulent Arel at the State University of New York at Stony Brook (M.A. 1977). He lived in Toronto between 1977 and 1992, where he was active as a performance artist, rock guitar player, and composer. In 1979/1980 he taught in the graduate visual arts department at Concordia University in Montreal, and in 1986 and 1989 he taught in the School for the Contemporary Arts at Simon Fraser University in Vancouver. In 1992 he was appointed assistant professor of composition at the University of Victoria. His music has been performed across Canada and in Europe, and is recorded on the CBC and Artifact labels. Kathryn Calder (Chair) - Kathryn Calder is a musician, songwriter, recording artist, and a record label and studio owner based in Victoria. For the last 15 years, she has been recording and touring as a vocalist/keyboardist with indie rock group The New Pornographers. She has also released three solo records, five albums with Immaculate Machine, and one album with her latest project, Frontperson. Composing musical scores for feature films has been another focus of Kathryn's in recent years, including ‘A Matter of Time’, a documentary about her mother’s battle with ALS. She continues to raise money and awareness for ALS research through performance and public speaking. Kathryn is the founder of Oscar St. Records, an artist-run boutique record label based on Vancouver Island. She also owns The Hive recording studio with her husband, producer/engineer Colin Stewart. -
In Room Dining Servicio a La Habitación
IN ROOM DINING SERVICIO A LA HABITACIÓN IN ROOM DINING / SERVICIO A LA HABITACIÓN INDEX Desayuno de Su Cocina / Breakfast from Su Cocina Menú de Desayuno / Breakfast Menu Menú de Todo el Día / All Day Dining Menu Menú de Postres / Dessert Menu Menú de Media Noche / After Hours Menu Menú de Desayuno para Niños / Children´s Breakfast Menu Menú de Todo el Día para Niños / Children´s All Day Dining Menu Cocteles de la Casa / Signature Cocktails Cocteles sin Alcohol / Non Alcoholic Cocktails Agua / Water Refrescos / Soft Drinks Cerveza / Beer Tequila / Tequila Blanco Reposado Añejo Extra Añejo Mezcal / Mezcal Ron / Rum Vodka / Vodka Ginebra / Gin Whisky Americano / American Whisky Whisky Canadiense / Canadian Whisky Whisky Escocés / Scotch Whisky Whisky de Malta / Single Malt Brandy / Brandy Cognac / Cognac Licores / Liquor Carta de Vinos / Wine List Medias Botellas de Vino / Half Bottles of Wine Champagne / Champagne Vino Espumoso / Sparkling Wine Vino Blanco / White Wine Vino Tinto / Red Wine Vino Rosado / Rosé Wine Vinos por Copa / Wines by the Glass Precios son en USD dolares y estan sujetos al 15% de servicio y el 16% de impuestos Prices are quoted in US dollars and are subject to 15% service charge and 16% tax IN ROOM DINING / SERVICIO A LA HABITACIÓN “Desayuno de Su Cocina” Translated means “Breakfast from Your Kitchen”. A signature of The Resort at Pedregal is our Hacienda Style Kitchen in Don Manuel’s. The following items are prepared in “Su Cocina” and served family style in the comfort of your room Para Empezar Ligero $ 30 A Light -
Did You Know July Is National Ice Cream Month?
Did you know July is National Ice Cream Month? Here in California, the nation’s number one ice cream producer, we take this celebration very seriously. So seriously, in fact, that in 2013 alone, California produced 127 million gallons of this ice-cold creamy goodness. Did you know…? • President (and Californian) Ronald Reagan declared July “National Ice Cream Month” in 1984. In his proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.” He also designated the third Sunday in July “National Ice Cream Day” – is there a better reason to throw an old fashioned ice cream social for your family and friends? • Approximately 12 pounds of Real California Milk are used to make just one gallon of California ice cream. Americans love ice cream… • The average U.S. ice cream lover enjoys around 48 pints of ice cream per year. That’s more per person than any other country! • About 90% of the American population regularly enjoys ice cream. • What’s the most popular topping for an ice cream sundae? Chocolate syrup, of course. • As a cherry on top, our nation’s ice cream industry does more than just provide a delicious summer treat – it also generates more than $21 billion in annual sales and provides jobs for thousands of citizens. And the best way to eat ice cream is… • Over two-thirds of consumers nationwide say they find themselves eating ice cream, frozen yogurt or gelato most frequently in front of the TV or on the couch. • According to a recent survey, women are more likely than men to eat ice cream or gelato in bed. -
Chocolate Macaroon with Dark Beer Ice Cream
! Chocolate Macaroon with Dark Beer Ice Cream “Rocky Road Style “ Ingredients: 16 large macaroon shell 2 pints heavy cream 22oz. Dark chocolate 1 " cups brown sugar 2 pints dark beer 1 -cup roasted pecan nut 1-cup mini marshmallow 1-cup milk chocolate 2- cups whipping cream 3 tablespoons confectioners’ sugar Serves: 8 guests Preparation: Ice Cream Using a small pot, add one pint of cream, dark chocolate, brown sugar and dark beer, while stirring gently, bring the mix to a single boil. Set aside and let cool down. Using an ice cream maker, freeze the ice cream. When ready, by hand, stir in the roasted pecans and the mini marshmallow. Using a ring, the size of the macaroons, mold 8 ice creams “patty” about " inch thick and place into the freezer for 15 minutes. On a sheet pan lay down 8 macaroons cookies up side down. Top each cookie with an ice cream patty, top with the remaining 8 macaroons cookies (just like a small ice cream burger). Squeeze the 2 cookies delicately together and transfer the sheet pan into the freezer for 15 minutes minimum. Page 0ne of Two/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401 www.hubertkeller.com ! Chocolate Sauce Melt the milk chocolate in a water bath, add 2 tablespoons dark beer and 2 tablespoons of cream, and stir gently until the sauce is very smooth. Keep warn until serving. Whip Cream Whip the cream with the powder sugar until soft. -
URMC V117n78 20081204.Pdf (5.186Mb)
CSU StUdent StrUCk by Sliding Car | Collegian.Com THE ROCKY MOUNTAIN Fort Collins, Colorado COLLEGIAN Volume 117 | No. 78 Thursday, December 4, 2008 www.collegian.com THE STUDENT VOICE OF COLORADO STATE UNIVERSITY SINCE 1891 WHITE WEDNESDAY Johnson tops all-Conference list By aDam Bohlmeyer for the Rams, achieving first- The Rocky Mountain Collegian team status for the first time during his college career. The If a potential bowl berth senior rolled for 1,191 yards wasn’t enough, the CSU Rams rushing, 205 yards receiving now have further proof of just and 10 touchdowns this sea- how far the team has come son. He is the only Ram to this season. earn first-team recognition Nine Rams were named to since 2005 and the first CSU the Mountain West All-Con- running back since Cecil Sapp ference list, released Wednes- in 2002. Johnson said that day afternoon. JohnSon Running back Gartrell Johnson earned top honors See FBall on Page 3 BranDon iwamoTo | COLLEGIAN CU free safety Ryan Walters (15) loses his grip on CSU running back Gartrell Johnson (5) during their 38-17 victory over the Rams at Invesco Field on Aug. 31. ASCSU seeks BOG support for student voting rights By aaron heDge There are currently two student mem- The Rocky Mountain Collegian bers on the BOG, the presidents of the CaiTlin KinneTT | COLLEGIAN CSU-Fort Collins and CSU-Pueblo stu- Ashley Vought, a sophomore majoring in natural resource management, walks by the Clark Build- Following a national trend that’s seen dent governments, but neither have voting ing through one of the first snowfalls in Fort Collins on Wednesday. -
Grizzly Bear Rock Free Download
GRIZZLY BEAR ROCK FREE DOWNLOAD Lesley Sims,Andrew Roland | 32 pages | 17 May 2010 | Usborne Publishing Ltd | 9781409507079 | English | London, United Kingdom Grizzly Bear Members Are Indie-Rock Royalty, But What Does That Buy Them in 2012? Just let this thing develop on its own, in a more casual way. Ajwa Imran rated it really liked it Sep 29, The song is featured in the film as Bella sees Grizzly Bear Rock illusion of Edward underwater. Resources for this book Video clip of Peter Usborne talking about Very First Reading Visit the Very First Reading mini site Find information about synthetic phonics and the structure of the series, along with downloadable puzzles for each title. Daniel Rossen Grizzly Bear Rock Presentation April 28 It's horribly scary to me. Cute story about how sometimes you may not have skills you hoped for but that doesn't mean you have to sit out altogether. Help Learn to edit Community portal Recent changes Upload file. Iain Abbott rated it liked it Oct 27, A lively story to inspire very beginner readers. Ed Droste talks to Larry Fitzmaurice about his band's upcoming fourth album: "It's not as dreamy and pastoral as past efforts, and there's a lot of raw vocal takes-- you can hear the cracks and the moments where it's not perfect. The award's aim is Grizzly Bear Rock identify and reward excellence in educational products that have been designed for children in Key Stage 1. To ask other readers questions about Grizzly Bear Rockplease sign up. -
Summer 2017 Newsletter
How InterestingSummer 2017 JBT Young Investors Savings Club Newsletter • ! You’re already one big step ahead. Congratulations! As a JBT Young Investor reading this newsletter, you already have an interest in being smart with money. But different ages have different needs. Which of these applies to you? Or to your siblings? ARE WE THERE YET? Learning to wait is essential to good savings habits. Younger children need to develop behaviors that require patience such as playing quietly when an adult is talking with others, or waiting for your turn in any game. Learning these skills very early makes it easier to wait for things you need, or want, as you get older. I WANT WHAT THEY HAVE. From age 6 to 12, you begin to notice what’s around you—like what friends have. If you want something, save for it. Use money from gifts, chores or allowances. Set goals, then reward yourself when achieved. Go to the bank with a parent and convert your saved coins into dollars. Think about how you can help savings grow faster. Start making deposits into your JBT Young Investors Savings account. Ask your parents to help you check your account balance online so you can see how it grows over time. CAN I BORROW $10? As you get to high school and move on to adulthood, you'll earn more money and need to pay even more attention. Get in the habit of gathering and comparing facts before making any money decisions. Learn more about how to use your savings account, checkbook, debit card, online banking, and more.