Cocktail Menu A5 22-06-18
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Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner. -
Makes the Cut 10 Favorite Fall Recipes
MUSTARD makes the cut 10 Favorite Fall Recipes SPONSORED BY mustard-and-salt-crusted rib roast with roasted vegetables and horseradish-mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6 1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf salt and pepper mixture, being mustard, and the parsley, and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the seasoning serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country Dijon mustard with olive oil. Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. -
Hallyu: Riding the Korean Wave
#42 June 2019 Hallyu: Riding the #642 Korean Wave Cross Category Trend Report 1 #642 #472 #47 Introduction The wave of Korean culture, known as Hallyu, is sweeping across the Western world. This cross-category report looks at how this huge cultural trend started. It dives into K-Beauty – one of the big manifestations of the trend, and the Themes, Ingredients and Products driving it. And explores how Korean Culture is transcending other categories like Snacking, Beverages and Alcohol. You’ll also discover how we utilise AI and Social data to surface game-changing insights and scientific trend predictions which help brands understand and action what’s most important in their category, both now and in the future. The information in this report is derived from our Skincare, Beverages, Alcohol and Snacking datasets which are built by analysing millions of publicly available digital consumer conversations from sources including: Twitter, Forums, Blogs, News publications and Reviews. This data is up to date to 31st May 2019. To find out more information or how you can access our datasets and products please visit: blackswan.com #332 #1278 2 BLACKSWANDATA / KOREAN TRENDS REPORT 3 Propelling Korean culture onto the global stage #762 #468 The latest statistics show that thanks to K-Pop 14,000 students are learning Korean Social media and the in the US, compared to only explosion of YouTube 163 two decades earlier brought Korean culture onto the global mainstage The South Korean government through the medium of started championing the K-Pop. exportation of its popular culture with tax breaks and financial backing. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Citrus Tristeza Disease a New Threat for the Caribbean Basin. Report of a Survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad
° Fruits - vol. 47, 11 3, 1992 393 Citrus Tristeza disease a new threat for the Caribbean Basin. Report of a survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN,C. VUILLAUME,C. JARAMILLO and G. BARBEAU* CITR US TRISTEZA DISEASE A NEW THREAT FOR THE LA TRJSTEZA UNE NOUVELLE MENACE POUR CARIBBEAN BASIN. L'AGRUMICULTURE CARIBEENNE. REPORT OF A SURVEY TO COLOMBIA, DOMINICAN COMPTE RENDU D'INVENTAIRE EN COLOMBIE, REPUBLIC, GUADELOUPE, MARTINIQUE AND TRJNIDAD. REPUBLIQUE DOMINICAINE, GUADELOUPE, MARTINIQUE B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ET TRINIDAD. C. VUILLAUME, C. JARAMILLO and G. BARBEAU. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ° C. VUILLAUME, C. JARAMILLO et G. BARBEAU. Fruits, May-Jun. 1992, vol. 47, n 3, p.393-404. Fruits, May-Jun. J 992, vol. 47, n ° 3, p. 393-404. ABSTRACT - The brown citrus aphid Toxoptera citricidus Kirkaldy was reccntly found in various territories of the Eastern Ca ribbean RESUME - Le puceron brun des agrumes Toxoptera citricidus Kir area. This most efficient vector of Tristeza is present in Trinidad kaldy est subitement apparu dans les îles de l'arc caraïbe. Il s'agit du with some occasional CTV infected citrus plants. T. citricidus was vecteur Je plus efficace du virus de la Tristeza. A Trinidad sa présence reported for the first time in 199 J from French West Indies (Marti est associée à celle de ce virus. Da ns les Antilles françaises (Martini nique and Guadeloupe). But so far CTV detection by ELISA tests que et Guadeloupe) T. -
Cape Ann Cod Cakes Original Recipe by @Annarossiofficial Makes 16
Cape Ann Cod Cakes Original recipe by @annarossiofficial Makes 16 - appetizer size INGREDIENTS • 2 lemons • 1 bay leaf • 1 lb cod filet • 2 Tbs sweet cream butter • 3 celery ribs, finely minced • 1 small onion, finely minced • 2 Tbs fresh garlic, finely minced • 2 Tbs + 1/4 cup mayonnaise (divided), Helman's is always nice • 2 tsp + 1 Tbs Dijon mustard (divided) • 2 large eggs, room temperature & whisked • 1 tsp Old Bay Seasoning • 1 1/2 cups Italian panko bread crumbs • 1/4 cup fresh tarragon, finely chopped *Parsley also is nice • Canola or Vegetable oil for frying PREPARATION 1. Zest and slice one lemon into pinwheels, make wedges with the second. 2. In a wide pot, bring 3" of water to a soft simmer. Add lemon pinwheels (reserving zest), bay leaf and 1 tsp kosher salt. Add cod filet and gently poach until just cooked and flaky. About 10 minutes. Remove with a fish spatula and allow to cool 5 minutes before breaking into large flakes with a fork. 3. Meanwhile, discard cooking water, dry pot and bring frying oil to 350*F. 4. In a separate pan over medium heat, melt butter and sautee celery, onion and garlic until translucent, about 4 minutes. 5. In a mixing bowl using a wooden spoon, gently fold together celery mixture with large flaky cod chunks, lemon zest, 2 Tbs mayonnaise, 2 tsp dijon, 2 eggs, Old Bay Seasoning, panko bread crumbs, and fresh tarragon or parsley. 6. Use an ice cream scoop to portion cod cake mixture the size of a lime and gently form into a ball. -
Translation Skills of Sichuan Cuisine in the Context of Globe Business Du Weihua1,A, Hu Zhongli2,B*
Advances in Social Science, Education and Humanities Research, volume 554 Proceedings of the 7th International Conference on Humanities and Social Science Research (ICHSSR 2021) Translation Skills of Sichuan Cuisine in the Context of Globe Business Du Weihua1,a, Hu Zhongli2,b* 1 German Dept. Guangdong University of Foreign Studies, Guangzhou, China 2 German Dept. Guangdong University of Foreign Studies, Guangzhou, China a [email protected] b* Corresponding author, [email protected] ABSTRACT Chinese food has its own historical heritage, and Overseas Chinese miss it, and foreigners are more and more accepting of Chinese food. Sichuan cuisine is one of the eight major cuisines in China. At present, there are some good researches on the translation of the names of Sichuan cuisine. This paper investigates ten Chinese restaurants in Britain and the United States, and two restaurants in Switzerland. It analyzes the common translation methods of Sichuan cuisine, and then comes to the conclusion that transliteration plus free translation is the best way to translate Sichuan cuisine, and the translation method of dish names with high differentiation and easy memory is used, which is convenient for Chinese dishes to go out in the context of globe business. Keywords: Sichuan cuisine, name, translation, skills 1. INTRODUCTION from almost all major cuisines, restaurant specialities and their cooking methods, and even Western food, entered Sichuan cuisine is one of the eight major cuisines in Sichuan. Not only did many famous Sichuan restaurants China and is renowned in China and abroad. It can be and chefs emerge, such as Lan Guangjian of Ronglan roughly divided into three branches, namely the Upper Paradise and Luo Guorong of Yi Zhi Shi, but a number of River Gang (Western Sichuan), the Small River Gang modern Sichuan masters emerged, and a relatively fixed (Southern Sichuan) and the Lower River Gang (Eastern division of labour emerged. -
Citrus Industry Biosecurity Plan 2015
Industry Biosecurity Plan for the Citrus Industry Version 3.0 July 2015 PLANT HEALTH AUSTRALIA | Citrus Industry Biosecurity Plan 2015 Location: Level 1 1 Phipps Close DEAKIN ACT 2600 Phone: +61 2 6215 7700 Fax: +61 2 6260 4321 E-mail: [email protected] Visit our web site: www.planthealthaustralia.com.au An electronic copy of this plan is available through the email address listed above. © Plant Health Australia Limited 2004 Copyright in this publication is owned by Plant Health Australia Limited, except when content has been provided by other contributors, in which case copyright may be owned by another person. With the exception of any material protected by a trade mark, this publication is licensed under a Creative Commons Attribution-No Derivs 3.0 Australia licence. Any use of this publication, other than as authorised under this licence or copyright law, is prohibited. http://creativecommons.org/licenses/by-nd/3.0/ - This details the relevant licence conditions, including the full legal code. This licence allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to Plant Health Australia (as below). In referencing this document, the preferred citation is: Plant Health Australia Ltd (2004) Industry Biosecurity Plan for the Citrus Industry (Version 3.0 – July 2015). Plant Health Australia, Canberra, ACT. Disclaimer: The material contained in this publication is produced for general information only. It is not intended as professional advice on any particular matter. No person should act or fail to act on the basis of any material contained in this publication without first obtaining specific and independent professional advice. -
Center-Filled CUPCAKE CALENDAR
* please note This calendar is an estimation of when our center-filled CUPCAKE seasonal flavors will be available. Please call the bakery to make sure the flavor you CALENDAR want is available. chicago hours pricing 2536 clark street MON 12:00 pm - 10:00 pm standard SINGLE $3.75 ONE DOZEN $41.25 773.883.7220 TUES - SAT 8:00 am - 10:00 pm [email protected] SUN 9:00 am - 10:00 pm mini SINGLE $2.35 TWO DOZEN $54.05 FAMOUS CENTER-FILLED (WE ALWAYS HAVE THEM!) SEASONAL CUPCAKES CAKE BATTER vanilla confetti cake, raw cake batter, vanilla may september buttercream, rainbow sprinkles janUARY GERMAN CHOCOLATE CHOCO-CCINO COOKIE BUTTER COOKIE MONSTER chocolate cake, coconut pecan chocolate cake, coffee ganache filling, brown sugar cinnamon cake, vanilla chocolate chip cake, raw cookie dough filling, ganache caramel buttercream, espresso beans spiced cookie filling, maple center, buttercream, mini chocolate chip cookie buttercream, cookie crumbs TIRAMISU LEMON STRAWBERRY THE RON BENNINGTON coffee-soaked vanilla cake, vanilla cake, strawberry purée filling, APPLE PIE chocolate cake, peanut butter filling, chocolate marscapone filling, whipped cream lemon buttercream, strawberry sugar cinnamon cake, apple pie filling, ganache, crushed butterscotch topping whipped cream, pie crust KEY LIME PIE CHOCOLATE DECADENCE lime zest vanilla cake with graham chocolate cake, chocolate mousse filling, febRUARY base, lime curd filling, buttercream, chocolate ganache, chocolate curls candied lime zest CHOCOLATE RASPBERRY octOBER COOKIES-N-CREAM chocolate cake, -
Sixteen Years in the West Indies.Volume 2
'SIXTEEN YEARS IN THE WEST I&DIb;s. J LIEUTENANT COLONEL CAPADOSE. 'I IN TWO VOLUMES. VOL 11. LONDON: SIXTEEN YEARS IN THE WEST INDIES, BAEBADOS, CHAPTER I. INthe year 1600, more than a century after the discovery of the New World, the Por- tuguese visited Barbados ; and about five years subsequent to that event, it was taken possession of, in the name of our Ring James, by Captain Cataline ; but it was Captain VOL. 11. B 2 BARBADOS. Powell who laid the foundation of James Town, twenty years after the visit of the former gentleman ; since which it has con- tinued in the possession of the English, and is generally allowed to be the most ancient of our Western colonies. This island, though less beautiful in its localities than Grenada, Trinidad, and others, has many claims to our admiration ; and it is here that voyagers from Britain, are generally first greeted by the sight of creoles, palm trees, and the luxuriant vegetation of the tropics. Carlisle Bay is not comparable to the Gulf of Paria, nor is Bridgetown any thing like Port of Spain .; but in sailing into the former, many pleasing objects attract the attention ; and the traveller through the island, which perhaps I ought to state is about twenty miles in length, and fourteen in breadth, may be pleased with a variety of picturesque scenes. There is but little land uncultivated, and though perhaps not as fer- tile as formerly, when it was considered the most productive of the colonies, bears not the appearance of neglect visible in the beautiful valleys of Trinidad. -
Toshibacookalong #1 #2 #3 #4
Persian Halloumi (V) Halloumi is a salty, rubbery cheese that comes from Cyprus. It’s so moreish and flavoursome that it’s been nicknamed ‘vegetarian bacon’! In this recipe it’s coated and fried with ras el hanout, a popular Moroccan spice mix traditionally made from only the finest spices. The pomegranate molasses, tiny barberries, fresh mint and bulgur wheat make for a refreshingly sour-sweet side dish that’s a great contrast to the rich saltiness of the halloumi. You need salt, black pepper, olive oil, sugar. INGREDIENTS FOR 2 250g halloumi 50g bulgar 2 red 20g dried cheese wheat onions barberries 1 tbsp 10g 1 tbsp 1 pomegranate fresh mint ras el hanout lemon molasses Our lovely fruits, herbs & vegetables come in all shapes and sizes and sometimes we put an extra one in, just to make sure you get enough. Most of them come fresh from the field, so you’ll need to give them a good wash. TIME CUISINE KCAL / FAT /PROT 5-A-DAY 20 min Persian 843 / 36G / 41G (/pers) (pers) #ToshibaCookalong #1 #2 #3 #4 #1 #2 #3 #4 Boil a kettle Meanwhile, put the barberries in Peel the onions, cut them in half Cut the lemon in half and squeeze Add the bulgar to a pot with 275ml a small bowl and add 100ml of and slice finely the juice over the halloumi of boiling water, cover with a lid over hot water Chop the mint finely and grate the Combine half the ras el hanout a medium-low heat Add 1 tbsp of sugar and mix well zest of the lemon with 1 tsp of black pepper for the Simmer for 5-7min or until almost Cut the halloumi into thin slices spice mix all the water is absorbed (approx. -
Three Egg Omelets, Fried Potatoes, Toast Lower Cholesterol Eggs Or Egg
BUTTERMILK PANCAKES eggs any style, fried potatoes, toast short 6 medium 7.5 tall 9 one egg 6.75 two eggs 8 BLUEBERRY OR OATBRAN PANCAKES BACON, GRILLED HAM, OR SAUSAGE short 6.5 medium 8 tall 9.5 one egg 10 two eggs 11.25 FRENCH TOAST CLUB STEAK* 16.5 eight ounce sirloin small 6.5 medium 8.25 large 10 CHAR-KA-BOB* 15 six ounces skewered sirloin BACON-WRAPPED PORK TENDER* 14.5 six ounce scrambled eggs, fried potatoes, toast SUBSTITUTIONS HAM & CHEDDAR 10.25 cottage cheese, tomato slices, fruit, or baked FARMER’S 10.5 apples in place of fried potatoes sausage, cheddar, green pepper, onions one pancake for 1.75 or two pieces VEGEARIAN 10.5 French toast for 2.25 in place of toast spinach, tomato, Swiss, hollandaise, three egg omelets, fried potatoes, toast BREAKFAST BURRITO 12 eggs, chorizo, tomatoes, onions, New Mexico lower cholesterol eggs or egg whites, add 1.75 chiles, green chile stew or salsa, fried potatoes MEXICAN 12 MINI 9.75 DELUXE sausage, cheddar, onions, New Mexico chiles, lettuce, tomato, sour cream, guacamole add 2 with green chile stew or salsa, tortilla (no toast) CHORIZO BREAKFAST 11.5 H AM & S WISS 11.5 MINI 9.25 two eggs any style, chorizo, fried potatoes, ham, Swiss, mushrooms tortillas, side green chile stew or salsa WESTERN 11.5 MINI 9.25 HUEVOS RANCHEROS 11 ham, cheddar, green peppers, onions tortillas, black beans, onions, cheddar, two eggs any style, green chile stew or salsa GARDEN FRITTATA 12.5 open-faced, tomatoes, broccoli, mushrooms, SKILLET BREAKFAST 11 spinach, peppers, onions, Swiss, cheddar, two eggs any