Yummy Salad And Celebratory Pie

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 I want to give you all the details but I will share them in person Yummy Salad and Celebratory Pie


I have news 🙂 Really good news. I heard back about the job . . . and I got it! I want to give you all the details but I will share them in person. I have been so happy and excited all morning that I decided to put my busy hands to work. I made a delicious chickpea and spinach salad. The lemon vinaigrette dressing was a wonderful compliment to the red onions and it was all topped off with a light orange yogurt sauce.

I also had some rhubarb in the freezer so I decided to make a fresh strawberry rhubarb pie for the Brickell family in celebration of such good news. As you know I am not the pastry queen and avoid making pies because of it but I felt optimistic today.

I am sorry that this entry is short but I had to tell you! You have been so supportive with your prayers and encouragement and I couldn’t wait to share.

I hope you are well. I miss you terribly!


(adapted from dishfolio)
  • 1/3 cup lowfat plain yogurt
  • 1/4 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/2 teaspoon honey
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 1/8 cup coarsely chopped fresh mint leaves (or more)
  • 1/4 cup chopped red onion
  • 1/8 cup olive oil
  • 1-1/2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 3/4 teaspoons ground cumin
  • good pinch of cayenne pepper
  • Salt and pepper, to taste
  • 2 cups baby spinach leaves (or more)
  1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
  2. In a medium bowl combine the chickpeas, parsley, mint and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce.
 I want to give you all the details but I will share them in person Yummy Salad and Celebratory Pie

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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