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Local Food and Drink Experiences
MORECAMBE BAY SENSE OF PLACE . TOOLKIT Local Food and Drink Everyone loves to try the local delicacies when on holiday, and it’s important to visitors that these food experiences are authentic. Morecambe Bay has great food to offer that is both connected to the landscape and fun to experience. One thing is for sure, the pubs and cafes around Morecambe Bay are very popular, and the perfect complement to a hard days exploring. “In Morecambe Bay I love to spend a day visiting craft fairs in small villages, have lunch out followed by a short stroll, and then coffee and cake to end the day.” By supporting local food, you are helping the local economy, and reducing food miles, which is better for the environment. And of course you’ll be giving the visitors what they want - traceability, quality and a great experience. You can support local food by: • Using local products in your menus. • Describe where your food has come from on menus, placemats and websites. • Tell visitors about local food events. • Don’t be afraid to recommend your favourite places to eat (the businesses we know recommended these places in the next section). • Prepare a hamper of local food for guests in self-catering accommodation. • Share traditional recipes that use local produce. • Check out more options in Bay Tourism Association’s Morecambe Bay Food and Drink Trail – download a copy of the leaflet from www.baytourism.co.uk, or order one on 01524 582808 / 582394. FASCINATING FOOD Here are our top 7 local ingredients to promote and celebrate: • Shellfish, particularly cockles, mussels and brown shrimps • Fish, seabass, flukes and salmon • Saltmarsh Lamb • Heritage beef • Apples and pears • Damsons and sloes • Local cheeses 34 © Tony Riden Local Food: It’s all in the Name Our food and drink in Morecambe Bay is linked to the landscape and its inhabitants. -
Gball Front 2
Black Pudding Scotch Egg, Smoked Salmon Cocktail, Grilled Gem, Spiced Apple & Grain Mustard Chutney £5.50 Pickled Cucumber & Marie Rose Sauce £7.00 Cider Glazed Beetroot, Seasonal Melon SMALL PLATES Ham Hock Terrine, & Goats Cheese Salad (v) £6.00 Sundried Tomatoes, Picalilly, Toasted Bread £6.00 Cockle & Mussel Popcorn, Piri Piri Salt & Bacon Mayo £6.00 Potted Shrimp, Brown Butter & Toast £8.00 Soy & Honey Chicken Wings, Sesame Soup of the Day £5.00 Spicy Beef & Pork Meatballs, Seeds & Spring Onions £5.50 Tomato Sauce, Charred Bread £6.00 Golden Ball Platter Sharing Seafood to Share - Smoked Salmon, Black Pudding Scotch Egg, Ham Hock Terrine, Whitebait, Crispy Seabass Beef & Pork Meatballs, Mussel & Cockle Popcorn, Crevettes, Garlic Mayonnaise, Smoked Salmon, Potted Shrimps, Olives & Bread £14.50 Bread & Butter £15.50 Large Plates Fish & Chips, Crushed Peas, Salt & Vinegar Sauce £11.00 Chalk Stream Trout, Seafood Broth & Saffron Potatoes £14.00 GB Burger, 8oz Burger, Bacon, Cheddar, Salad & Chips £12.50 Wild Mushroom Risotto Truffle & Parmesan (v) Sml £8 Lg £12 Fish Pie, Cheddar Cheese Mash & Minted Peas £12.50 Honey Glazed Ham, Fried Egg & Pub Chips £11.50 Chicken Kiev, Hot Pot Potatoes & Broccoli Cheese £14.00 Cheese & Onion Pie, Pub Chips & Spiced , Garlic & Rosemary Lamb Henry Tomato Ketchup (v) £11.50 Truffle Potatoes, Green Beans &. Red Wine Jus £15 .00 Lancashire Sausage, Mash Potato, Seafood Linguini, Prawns, Clams, Mussels, Garlic & Chilli £14.00 Crispy Cabbage & Red Onion Gravy £12.00 6oz Steak Frites, Air Dried Tomato, Roast Mushroom 10oz Ribeye Chips, Air Dried Tomato & Roast Mushroom £19.00 & Chips £14.00. -
8247/6 BFF Schools Guide
British foods raise some intriguing Normans and medieval productivity, and many of questions about our past.Why are we a period our special native foods nation of curry lovers, with a taste for dwindled.There is, piquant pickles next to plainly cooked A more refined native cuisine took root after the however, a reversal of this meats? What made us eat fish and chips? Normans introduced new ingredients and techniques. trend as people shop at Returning Crusaders helped promote exotic flavours farmers’ markets, farm And what on earth is Marmite all about? such as rose-water (still familiar in Turkish Delight), shops, specialists and local The bedrock of our food is the land and sea. Rainfall and almonds and sugar. Expensive spices were kept under shops, looking for fresh, a mild, island climate provide lush pastures for feeding lock-and-key and put into special dishes that come seasonal ingredients and cattle and sheep; our coastline (nobody is more than 75 down to us in such festive foods as Christmas pudding produce such as native miles from the sea) delivers plenty of fish; our copious and mince pies. British meat breeds. fuel has long enabled us to bake and roast; our fields of As well as exploring the cuisines of other cultures, chefs barley and northern climate mean we mostly produce The sixteenth to and home-cooks are now rediscovering recipes from the beer rather than wine. But this, of course, is only part of eighteenth centuries past, to find traditional ways of using native ingredients. the story: our culture has been stirred up by the After losing touch with the land and its produce, we are influence of many cultures over many centuries. -
Proyecto De Creacion De Una Linea De Sopas Listas Para
UNIVERSIDAD SAN FRANCISCO DE QUITO USFQ Colegio de Posgrados PROYECTO DE CREACION DE UNA LINEA DE SOPAS LISTAS PARA CONSUMO Bayardo Andrés Sandoval Pérez Esteban Vega, MBA Director de Trabajo de Titulación Trabajo de titulación de posgrado presentado como requisito para la obtención del título de Magíster en Administración de Empresas Quito, julio de 2016 2 UNIVERSIDAD SAN FRANCISCO DE QUITO COLEGIO DE POSGRADOS HOJA DE APROBACIÓN DE TRABAJO DE TITULACIÓN PROYECTO DE CREACION DE UNA LINEA DE SOPAS LISTAS PARA CONSUMO Bayardo Andrés Sandoval Pérez Esteban Vega, MBA Director del Trabajo de Titulación …………………………………. Fabrizio Noboa S., PhD Director de la Maestría en Administración de Empresas …………………………………. Santiago Gangotena, PhD Decano del Colegio de Administración y Economía ………………………………….. Hugo Burgos, PhD Decano del Colegio de Postgrados ………………………………….. Quito, julio de 2016 3 © Derechos de Autor Por medio del presente documento certifico que he leído todas las Políticas y Manuales de la Universidad San Francisco de Quito USFQ, incluyendo la Política de Propiedad Intelectual USFQ, y estoy de acuerdo con su contenido, por lo que los derechos de propiedad intelectual del presente trabajo quedan sujetos a lo dispuesto en esas Políticas. Asimismo, autorizo a la USFQ para que realice la digitalización y publicación de este trabajo en el repositorio virtual, de conformidad a lo dispuesto en el Art. 144 de la Ley Orgánica de Educación Superior. Firma del estudiante: Nombre del Bayardo Andrés Sandoval Pérez estudiante: Código de 00123681 estudiante: C. I.: 1709563967 Fecha:, Quito 24 de julio de 2016 4 DEDICATORIA A mi familia, son mi motor y mi energía. A mi esposa Mónica, que ha sido mi fortaleza en los momentos difíciles, me ha acompañado en los momentos felices, y me ha entregado toda su paciencia, hasta la que no creía tener. -
Bebop Books K-8 Classroom Catalog 2020
An imprint of LEE & LOW BOOKS INC. Guided Reading levels A–Z+ Bebop Books 2020 Catalog About Everyone ~For Everyone LEVELED BOOKS FOR ASSESSMENT ELL AND DUAL NATIONAL AND GUIDED READING Books for LANGUAGE STATE STAN DARDS Wide Range of Content Teachers College K–2 English, Spanish, Correlated to for Today’s Diverse Alternative Reading and Bilingual Books Social Studies, Classrooms Assessment Language Arts, Science, and leeandlow.com Math Themes Bebop Books TABLE OF CONTENTS Publisher’s Letter 3 Reading Recovery® Library 4 Social and Emotional Learning 5 ORDERS, SHIPPING, AND CUSTOMER SERVICE Bebop by Guided Reading Level 6-29 95 Madison Avenue Early Emergent 6–9 New York, NY 10016 Toll-Free: 1-888-320-3190 Option 3 (9:30–5:30 EST) Emergent 10–15 By Fax: 1-212-683-1894 (24/7) Early Fluent 16–19 NYC Vendor #: LEE075000 NYS Contract #: PC67702 Fluent 20–28 NYS Group #: 20060 NYS Award #: 22868 Fluent + 29 *Prices subject to change. Ethnic Collections 30 High Interest, Low Readability Lee & Low Books is a certified Compound It All! 31 100% Minority Owned Business Más Piñata Enterprise (MBE) Custom Collections 32 Dive Into Reading Early Reader Series 33 AROUND THE WEB The Story of: Chapter Book Biographies 34 Facebook facebook.com/leeandlow Diverse Leveled Bookrooms 35 Twitter twitter.com/leeandlow Social Activism 36 Authentic Spanish Books 37 Blog blog.leeandlow.com Award-Winning Titles 38 Pinterest pinterest.com/leeandlow Teachers College Reading Assessment Kit 39 Free Lesson Plans and Teacher’s Guides 40 Share My Lesson sharemylesson.com/leeandlow Classroom Library Questionnaire 41–42 Testimonials 43 Instagram instagram.com/leeandlow catalog design by NeuStudio Guided Reading: Guided reading levels were assigned by literacy experts and certified Reading Recovery® teachers using the guidelines identified in Guided Reading and Matching Books to Readers by Irene C. -
Coates Family Cookbook-15.Pages
THE COATES FAMILY COOKBOOK THE COATES FAMILY COOKBOOK CONTENTS CONTENTS 2 INTRODUCTION 8 HOUSEKEEPING 9 WEIGHTS, MEASURES, AND TEMPERATURES 13 BASIC STOCKS AND SAUCES 15 FISH STOCK OR FUMET 16 COURT BOUILLON 17 CHICKEN STOCK 18 TOMATO SAUCE 20 PESTO SAUCE 21 CHEESE SAUCE 22 BEURRE BLANC 23 HOLLANDAISE SAUCE 24 MAYONNAISE 25 AIOLI 26 VINAIGRETTE 27 SAUCE BRETONNE 28 SAUCE TARTARE 29 CREME ANGLAISE 30 GRAVY 31 BATTERS 32 BATTER FOR PANCAKES 33 YEAST BATTER 34 TEMPURA BATTER 35 NIBBLES – OR AMUSE-BOUCHES 36 CHEESE STRAWS 37 GOUGERES 38 CHAUSSONS (TURNOVERS) 39 BACON AND CHEDDAR TOASTS 40 SPINACH AND CHEESE TOASTS 41 SESAME PRAWN TOAST 42 Page 2 THE COATES FAMILY COOKBOOK SHRIMP AND SPRING ONION FRITTERS 43 CRAB IN FILO PASTRY WITH GINGER AND LIME 44 WELSH RABBIT 45 FURTHER SUGGESTIONS 46 SOUPS 47 CURRIED PARSNIP SOUP 48 WATERCRESS AND SPRING ONION SOUP 49 SPINACH AND CORIANDER SOUP 50 SOUPE AU PISTOU 51 VICHYSSOISE – A VARIATION 52 FOIE GRAS SOUP 53 TOMATO SOUP 54 HOT AND SOUR CHICKEN NOODLE SOUP 55 THAI SOUP 56 FOIE GRAS AND NOODLE SOUP WITH TRUFFLES 57 CARAMELIZED CAULIFLOWER SOUP 58 TOMATO AND ORANGE SOUP 59 PATES, MOUSSES AND TERRINES 60 SALMON RILLETTES 61 SARDINE RILLETTES 62 BUCKLING PATE 63 CHICKEN LIVER PATE 64 TERRINE DE CAMPAGNE 65 AVOCADO MOUSSE 66 SOUFLEES 67 CHEESE SOUFFLÉ 68 SONJA'S AUSTERITY CHEESE SOUFFLÉ 69 QUICHES 70 ONION QUICHE 71 FRESH TOMATO QUICHE 72 RED PEPPER QUICHE 73 LEEK AND BLUE CHEESE QUICHE 74 LEEK, SMOKED HADDOCK AND CHEDDAR CHEESE QUICHE 75 PISSALADIERE 76 ENTREES AND LUNCH AND SUPPER DISHES 77 SUZIE'S CARAMELIZED -
Yummy Tummy for YOUR
Yummy FOR YOUR Tummy Fun, Easy & Healthy Recipes BY Chef LaLa Message from Introduction This booklet contains recipes and cooking tips to help make your time in the kitchen fun, healthy and safe. A key to eating Since our inception, First 5 California has made it our mission to improve right is knowing how much food you and your children should the lives of young children and their families in order to raise healthy kids eat at mealtimes. That’s why we’ve included a picture of an ready to enter school and thrive. ideal plate (below) to help you determine healthy portion As part of this mission, we’re addressing a growing concern in our state and sizes, which can be very simple. When sitting down to a meal, the nation—childhood obesity—and the impact it has on young children’s divide your plate into three sections. Fill half of your plate bodies and minds. Currently 1 in 3 children in California is overweight or with fruits and/or vegetables. Then fill a quarter of your plate at risk of becoming overweight. with healthy protein, and the last quarter of your plate with healthy carbohydrates. If you’re still hungry, eat more fruits That’s why we’ve teamed with a respected certified nutritionist, mother and and vegetables. TV personality—Chef LaLa to provide families with the information they need to make healthy, nutritious meals for their families. Together, we want For more information on these recipes, other nutrition to empower families to develop healthy habits to last a lifetime. -
14 City Prepares for More Visitor Influx 33 QUICK RESPONSE Progress
JOHN G. BONGAT JASON B. NEOLA FLORENCIO T. MONGOSO, JR. IAN MAR P. NEBRES LEE ARMIE B. GUNAY This quarterly magazine City Mayor Managing Editor REUEL M. OLIVER Drone Pilot SHARMAINE ZEN O. MANZANO is published by the Editorial Consultants Writers City Government of Naga, NELSON S. LEGACION RAFAEL RACSO V. VITAN ALLEN L. REONDANGA thru the City Publications Office Vol. 9, No. 1 | January - March 2018 City Vice Mayor Graphics Design and and the City Events, Layout Editor JOSE V. COLLERA ALEC FRANCIS A.SANTOS CHRISTOPHER E. ANTONIO Protocol and Public Information SYLRANJELVIC C. VILLAFLOR PAUL JOHN F. BARROSA RUEL P. SANDUCO Office, with editorial office at A Quarterly Magazine of the Circulation JOSE B. PEREZ REYNALDO T. BAYLON LILIBETH SANCHEZ City Hall Compound, City Government of Naga Editor KEVIN JOHN O. BILLIONES XERES RAMON GAGERO Technical Advisers J. Miranda Avenue, Naga City Bicol, Philippines Layout Artist Photographers 4400 Philippines ARMIE GUNAY ISSN 2094-9383 Supervising Editor ANSELMO B. MAÑO Tel: +63 54 881-8328 Website Administrator +63 54 871-3098 Email: [email protected] Web: www.naga.gov.ph PHOTO BY BIKERS RIDE JOSE COLLERA their way in the city today as they join this year’s 3rd Naga City Bike Festival celebrated with bike lessons, exhibitions and competitions, in support of the clean- air month. TABLE OF CONTENTS The “An Maogmang Lugar” logo is Mayor’s Message 26 Naga receives newest award as G&D learning Hub 3 an attempt to capture Naga as we want it to be – a city that is progressive Mayor Bongat leads Tabang Mayon Naga mission IMPROVING RIVER’S WATER QUALITY and yet environment-friendly, where 5 27 Naga to put up P8-M water treatment facility at NCPM The “Naga SMILES to the World” the people freely participate in the logo is composed of the two day-to-day affairs of the government, Nagueños celebrate Feast of Señor Sto. -
Loch Ryan Natives No
OYSTERS – – FISH & SHELLFISH – West Mersea Jersey Loch Ryan Cornish plaice grilled, fried or meunière 23.50 Native No1 Rock Native No2 ½ doz 24.00 ½ doz 16.50 ½ doz 30.00 Scottish lobster grilled, Newburg, Thermidor or cold 60.00 Dover sole grilled or meunière 48.00 Beau Brummel Rockefeller Kilpatrick ½ doz 19.50 ½ doz 19.50 ½ doz 19.50 Lemon sole Cubat mushroom duxelle, hollandaise sauce and truffle 28.00 CAVIAR – Halibut grilled or poached 34.00 With buckwheat blinis and sour cream Fisherman’s stew scallop, prawns and gurnard 26.00 Aquitaine Royal Belgian Beluga Goujons, tartar sauce 27.00/48.00 Oscietra Turbot on the bone grilled or poached 55.00 30g 40.00 30g 52.00 30g 160.00 50g 67.50 50g 86.00 50g 268.00 – MEAT AND GRILLS – 125g 165.00 125g 210.00 Surrey Farm fillet of beef 36.00 – CRUSTACEA AND MOLLUSCS – Lamb cutlets, mint jelly 32.00 Lamb kidneys 18.00 Mixed grill 28.00 Whelks 7.50 Potted shrimps cold or warm 14.00 Beef fillet, lamb cutlet, lamb kidney, black pudding, bacon and sausage Native lobster cocktail 35.00 Prawn cocktail 16.00 – GAME – Dressed crab 19.00/28.50 Venison ‘au poivre’ 36.00 Devonshire crab and avocado pear 16.00 Roast teal, celeriac, kale and orange 19.50 – SOUPS – Pheasant breast, Savoy cabbage, bacon and Winter truffle 26.00 Chestnut and apple soup Cream cheese Jammy Dodger 8.50 Beef consommé hot or cold 14.00 Lobster bisque 14.00 – OMELETTES – Smoked salmon 17.50 Caviar 45.00 Lobster and crab 31.00 – SMOKED FISH – – VEGETARIAN – Lincolnshire Eel 18.00 Gigha halibut 18.50/37.00 Wild mushroom, salsify and -
Naga City, Camarines Sur, Philippines: the Legacy of Jesse Manalastas Robredo I
Vol. 6, No. 2 | April - June 2014 A Quarterly Magazine of the City Government of Naga Bicol, Philippines ISSN 2094-9383 JOHN G. BONGAT City Mayor NELSON S. LEGACION City Vice Mayor SIEGLINDE BORROMEO-BULAONG Editor JASON B. NEOLA Senior Writer RAFAEL RACSO V. VITAN Layout and Design ANSELMO B. MAÑO Website Administrator JOSE V. COLLERA XERES RAMON A. GAGERO SYLRANJELVIC C. VILLAFLOR Photographers FLORENCIO T. MONGOSO, JR. REUEL M. OLIVER Editorial Consultants JOSE B. PEREZ ALLEN L. REONDANGA Technical Advisers ALDO NIÑO I. RUIVIVAR MAUREEN S. ROJO Staff Assistants CECILIA A. AMPARADO Circulation Manager This magazine is published by the City Government of Naga, thru the Ciy Publication Office and the City Events, Protocol and Public Information Office, with editorial office at City Hall Compound, J. Miranda Avenue, Naga City 4400 Philippines Tel: +63 54 472-2136 Email: [email protected] Web: www.naga.gov.ph THIS SEEDLING, planted by Naga City bikers and environmentalists, in a few years will form part of a forest of pili trees along Mt. Isarog Natural Park, a project of PiliMania under the city government’s GrEET Program that aims to help improve airshed quality and mitigate carbon emission while providing livelihood opportunities to local farmers and pilinut food processors. Pili tree planting is encouraged in the city’s residential zones, barangay roads, subdivisions, urban poor communities, vacant school lots and other viable places around the city under the program chaired by the city’s First Lady, Farah R. Bongat, herself a health buff and environmentalist. TABLE OF CONTENTS COVER STORY 3 NAGA: BICOL’S TIGER ECONOMY – STATE OF OUR CITY REPORT The “Naga SMILES to the World” logo is composed of the two 116TH INDEPENDENCE DAY baybayin characters, na and ga. -
Sea Foods Can Make You Live 10 Years More…
SEA FOODS CAN MAKE YOU LIVE 10 YEARS MORE… FISH!!! When we hear this word, our mouth secretes saliva and makes us feel hungry. Most of us love sea foods and records state that sea foods are being a staple food since ancient times. We take immense pleasure in revealing the secrets about sea foods. Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. There are many types of seafood which includes cockle, cuttlefish, loco, mussel, octopus, oyster, periwinkle, lobsters, scallop and many more. Fish is a staple food especially in coastal areas. China is the world’s top seafood consumer, followed by Japan and United States. In US, the most widely served seafood is shrimp, followed by salmon and tuna. Seafood provides essential nutrients to the body which includes vitamins A, B and D as well as omega 3 fatty acids. It is also a rich source of calcium and phosphorus. We were so much interested and the eagerness to know more about seafoods almost killed us, as it showered us with so many unknown secrets. We chose this topic to share what we have gained. It is a vast area which could swell our brain with so much information. We have touched only the surface of seafood. Hope this magazine will give you interest towards this topic and help you gain more information. Editor: Adhikeshavan B Co- Editor: Shangamithra SM NATIONAL NEWS over 250 stalls spread over 7,000 sq m, showcasing a wide range of products. This biennial show, re- Monica V visiting Kochi after a span of 12 years, will provide a The Marine Products Export Development Authority platform for an interaction between Indian exporters (MPEDA) has opened its second signature stall at the and overseas importers of Indian marine products and Cochin International Airport under its ‘Seafood India’ an opportunity for display and sale for manufacturers project launched ten months ago. -
Recruiters to Schools: Revamp Courses
Msgr. Gutierrez Riz A. Oades Community Summer Vacation REMEMBERING BERNIE OADES: GK’s Tony Meloto to Speak at The Compassionate or Vocation? Musician of Decades USD School of Law July 21st July 17 - 23, 2009 Recruiters to schools: Revamp courses PHILIPPINE NEWS FilAm Debutante Ariel Bautista SERVICE -- THE recruit- Philippine Visit 2004: ment industry yesterday McCarty Comes of Age at 18 challenged the education sector to evaluate their cur- Debutante Ball is a rent course offerings amidst The Philippine showcase the millions of unemployable co llege graduates who are Time-Honored Tradition joining the labor force each year. in Philippine Culture at Villa Escudero Recruitment consultant Lito B. Soriano said that The tradition marks the passage from girlhood to there is a serious gap in the womanhood that is solemnized with a grand ball, education system that per- an even grander cake, a prayer blessing before the sists in having curricula that feast, and the exchange of words of wisdom and are unsuitable to provide their graduates with the pos- affection over 18 candles and 18 roses. sibility of employment. Of the 1,000,000 col- lege graduates annually, only 5-10% are employed in jobs consistent to their course, only 30-40% will find any employment. The vast majority of graduates will remain unemployed. Tens of thousands (possibly two-three hundred thousand) nurses and other medically- trained persons who do not qualify for OFW positions due to lack of hospital ward and practical experience, will have no jobs. Many nurses end up paying for a job in a desperate attempt to get the necessary ward experience.