Food Prep Quotes

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

Apple pies bake for twelve minutes, cookies for two. And yet in spite of all this, we employees are supposed to have the customer walking out the door in ninety seconds—fifty for food prep, forty for a meaningful interaction.

...she did raise me with a distinctly Korean appetite. This meant a reverence for good food and a predisposition to emotional eating. We were particular about everything: kimchi had to be perfectly sour, samgyupsal perfectly crisped; stews had to be piping hot or they might as well have been inedible. The concept of prepping meals for the week was a ludicrous affront to our lifestyle. We chased our cravings daily. If we wanted the kimchi stew for three weeks straight, we relished it until a new craving emerged. We ate in accordance with the seasons and holidays.

She kissed him and went back to her food prepping. 'Could kissing in the kitchen compromise food safety?' asked Carwen with a big grin. Carys grinned back: 'Nah, but maybe there should be a rule about kissing in the kitchen. I think it should be mandatory.

Prep for docking,” said the pilot’s voice over the intercom. “You’re off watch, and I’m not, you barves …” “Shower, food, sleep,” said Darman, prioritizing. Atin shook his head. “Food, shower, sleep.” “Sleep,” said Niner. “Then more sleep.” They looked at Corr. “Glorious revolution, then installing a military junta,” he said. Etain stared, not at all sure about his hidden depths, but he laughed. “Or a nice big plate of minced roba patties. I’m easy.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

I did one better. Got us food,” he says, holding up a bag of takeout.

Two nights later, she was out with some work friends at a blue-plate hipster joint near the L train when she spotted Doug. He had a heavy beard and wore overalls. She liked his eyes, the way they crinkled when he smiled. When he came up to the bar for another pitcher, she struck up a conversation. He told her he was a writer who avoided writing by hosting elaborate dinner parties. His apartment was full of obscure food prep machinery, vintage pasta rollers and a three-hundred-pound cappuccino machine he’d rebuilt screw by screw.

If you’ve been prepping for a while, you’ve probably heard of survivalist’s "Rule of Three". You can survive: Three minutes without air. Three days without water. Three weeks without food. If disaster has hit and you’re still breathing, then your next concern has got to be water.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Servings: 6 Prep Time: 12 hours (vegetarian, gluten-free, dairy-free) This is another way to get your fix for a frozen, slightly sweet treat without going overboard on dairy and sugar. 8 extremely ripe bananas, peeled and diced 1 tablespoon honey ½ cup unsweetened almond, cashew, oat, or coconut milk, as needed to achieve desired consistency Place the banana pieces on a sheet pan and freeze overnight. Place the frozen banana pieces in a blender

This underscores another common feature of WMDs. They tend to punish the poor. This is, in part, because they are engineered to evaluate large numbers of people. They specialize in bulk, and they’re cheap. That’s part of their appeal. The wealthy, by contrast, often benefit from personal input. A white-shoe law firm or an exclusive prep school will lean far more on recommendations and face-to-face interviews than will a fast-food chain or a cash-strapped urban school district. The privileged, we’ll see time and again, are processed more by people, the masses by machines.

For me, food is better than sex, and way more adventurous and innocent at the same time. I lose myself in finding the balance of the flavors. finding a way to invoke all the senses." I pause, meet his eyes. "What about you?" "You took the words right out of my mouth," he says, leaning forward on the prep table. "I feel the same way, mostly." He chuckles. "But better than sex? No way." This is a conversation I want to avoid, because all I'm thinking about right now is Charles picking me up, placing me on the prep counter, and ripping off my clothes. Angry sex. Passionate sex. Movie sex.

LOG ENTRY: SOL 390 I have to face facts. I'm done prepping the rover. I don't "feel" like I'm done. But it's ready to go: Food: 1692 potatoes. Vitamin pills. Water: 620 liters. Shelter: Rover, trailer, bedroom. Air: Rover and trailer combined storage: 14 liters liquid O2, 14 liters liquid N2. Life Support: Oxygenator and atmospheric regulator. 418 hours of use-and-discard CO2 filters for emergencies. Power: 36 kilowatt-hours of storage. Carrying capacity for 29 solar cells. Heat: 1400-watt RTG. Homemade reservoir to heat regulator's return air. Electric heater in rover as backup. Disco: Lifetime supply.

I drop my purse on the table and grab the plastic-wrapped plate. The last few days of school mark the start of pageant prep season, which means my mom is on a diet. And when my mom is on a diet, so is everyone else. Which means dinner is grilled chicken salad. It could be worse. It has been worse. She clicks her tongue. “You’ve got a little breakout there on your forehead. You’re not eatin’ that greasy food you’re selling, are you?” “You know I don’t even like burgers and hot dogs that much.” I don’t sigh. I want to, but my mom will hear. It doesn’t matter how loud the TV is. It could be two years from now and I could be away at college in some other town, hundreds of miles away, and my mom would hear me sigh all the way from home and call me to say, “Now, Dumplin’, you know I hate when you sigh. There is nothing less attractive than a discontent young woman.” There

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

What did you say was chasing you?” Liz sighed in frustration. Apparently the Kindred weren’t big into stuffed animals. “It was this little fuzzy blue thing that came at me when I was in the kitchen—what you called the food-prep area,” she clarified, seeing his confusion. “At first I thought it was cute and tried to pet it. But then it opened its mouth and it had these long, sharp—Omigod! There it is!” She pointed behind Baird where the bright blue teddy bear had suddenly appeared. “Where?” He turned at once, putting himself between her and the perceived threat. Liv couldn’t help noticing he moved with incredible speed for such a large man. She waited breathlessly for the murderous teddy bear to attack but nothing happened. Then, to her dismay, Baird began to laugh. It was a deep, rumbling noise that came from the bottom of his chest and it might have been nice to hear if it wasn’t so obviously directed at her. “What?” Liv glared at him. “Would you mind telling me what’s so damn funny?” “I’m sorry, Olivia. It’s just…I can’t believe you were scared of Bebo.” Baird laughed again. “Bebo? What the hell is a Bebo?” Liv demanded, still keeping her distance from the bright blue teddy bear which was eyeing her mistrustfully. “Bebo’s his name. He’s a zicther—an animal native to my home world, Rageron.” “Rageron?” Liv frowned, wondering why the name of his home planet evoked strange images in her head. Baird nodded. “It’s a jungle planet with a helluva lot more scary animals than Bebo here.” He crouched down to scratch the little animal under its chin. Its large eyes closed and it made a sort of grunting purr as it submitted to his caress. “A jungle planet,” Liv murmured. “Only instead of green, most of the vegetation is blue.” “That’s right.” Baird looked up from where he was crouched on the floor, a startled expression on his chiseled features. “How did you know that?” “I saw it in a dream.” Liv blushed and looked down. “One of the dreams we shared I think. I saw you…never mind.” She shook her head. “Anyway, that accounts for his bright blue fur. I still don’t understand why he tried to attack me though.” “He tried to attack you?” Though he was clearly trying to keep the skepticism from his voice, Baird wasn’t succeeding too well. “Well, he bared his teeth at me!” Liv said, irritated. Of course now that its master was home the little animal was acting like butter wouldn’t melt in its alien mouth. Its alien mouth filled with shark teeth, she reminded herself. “That’s just a greeting stance. He probably did it because he was meeting you for the first time.” Baird rose and dusted blue feathery fur off his large hands. “I’m sorry if he scared you. He’s not dangerous though, just curious.” “Curious

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

buffalo sauce Makes 2 cups Prep Time: 5 minutes Cook Time: 2 minutes Total Time: 7 minutes ½ cup coconut oil ½ cup ghee or clarified butter 1 cup hot sauce 2 tablespoons apple cider vinegar 1 clove garlic, minced Want to kick your heat up a notch? Add ¼ teaspoon cayenne to the mix—more if you’re feeling feisty. You can also mix the buffalo sauce into ground beef for a spicy twist on a burger. Top with a fried egg, some avocado, and a little more of the sauce mixture.

Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

There is always high pressure to please customers while dealing with a perishable product. The product’s life cycle occurs over one day (receive, prep, and serve within a day), and most people are trying to dine at the same hour every night.

Mr. Geronimo was a hoarder of fuel, gas masks, flashlights, blankets, medical supplies, canned food, water in lightweight packets; a man who expected emergencies, who counted on the fabric of society to tear and disintegrate, who know that superglue could be used to hold cuts together, who did not trust human nature to build solidly or well. A man who expected the worst.

Oh, did you miss us, boy? Was it scary being here by yourself?” Woof! Lucky barked in confirmation. “It’s okay, boy. We’re taking care of all those nasty monsters out there.” Bob and I prepped some food and we sat down for a super late breakfast or early lunch. Lucky scarfed down his food. I was right, I

For two months and thirteen days, not one person I saw acknowledged me in any way. I wasn't allowed out. I had no access to the internet or a phone and no one even spoke in my presence. I existed as a ghost in my father's home, scavenging food from the kitchen at night once I managed to stomach it at all. It was...perhaps the worst punishment I have ever suffered at his hands. You cannot fully comprehend the loneliness of a little boy trapped and-

When we first started dating, he introduced me to all his friends and colleagues as his little firecracker. That's what he started calling me after our third date, when he brought me to a Redskins party at his friend Eric's place. Eric had decided to make buffalo chili, but, in what became clear to both me and everyone else at the party, he had no idea what he was doing. Two hours into the party, after all of us had blown through the bags of tortilla chips and pretzels, Eric was still chopping red peppers. Determined not to let a room of fifteen people go hungry, I rolled up my sleeves, marched into the kitchen, and grabbed my knife. "Okay, Bobby Flay," I said as I wielded my knife. "Time to get this show on the road." I chopped and minced and crushed at rapid-fire speed, and in no time, dinner was served. "Get a load of this firecracker," Eric said as he watched me work my magic. After that, the name sort of stuck. For a while, the nickname seemed like a good thing. Every time I would rail against fad diets or champion the importance of sustainable agriculture or lament the lack of food options in inner cities, Adam would laugh and say, "That's my little firecracker." He made me feel special, as if I were a vital part of his life. His parents were the only people from whom he seemed to hide me, and though it bothered me a little, I understood. I was the anti-Sandy. That's what made me attractive. But he hasn't called me his little firecracker in what feels like months now, and lately I feel as if he's hiding me from everyone. When did this little firecracker become a grenade?

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.

2BE PREPARED Set out and organize all of the equipment you will need for a recipe and prep all of the ingredients for it before you start to cook. (Be sure to prepare the ingredients as instructed—food that is uniformly and properly cut will cook more evenly and look better).

They used to. Not so much anymore. Once Creed started acting out and being a dick, they realized it was better to separate us in their minds.” Miranda picks up her hotdog, ketchup dripping across the table, and takes a bite. Food tonight is pretty standard American fare: burgers (beef as well as vegetarian, black bean patties I believe), hot dogs (also meat and vegetarian options), salad, chips, cupcakes. Nothing overblown or extravagant like I expected. I sort of assumed we’d be having a stuffy dinner at one of the fancy restaurants in downtown Bornstead. This is better.

I want everything,” I admitted. For once, I could actually say it. I wanted all of them and I wanted all of the food. I wanted Pen healthy. I wanted to maybe build a relationship with my dad again. Yeah, maybe it was unrealistic to want all of that, but it didn’t change my answer. “Then you get everything,” Lachlan said with a playful wink and a laugh escaped me.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

Chocó Pecan Snack Prep Time: 10 minutes* Servings: 6   INGREDIENTS 1 cup raw pecans 1 cup dried pitted dates 2 tablespoons raw coconut butter (or cacao butter) 1/4 cup raw cocoa powder 1/4 cup shredded or flaked coconut 1/4 teaspoon Celtic sea salt   Instructions 1.      Line square baking dish with parchment paper. Allow coconut or cacao butter to soften. 2.      Add pecans to food processor or high-speed blender and process until finely ground, about 1 minute. 3.      Add dates and coconut or cacao butter and process until mixture sticks together, about 1 - 2 minutes. 4.      Add cocoa, coconut and salt. Process until well ground but not completely smooth. 5.      *Transfer mixture to parchment lined baking dish and firmly press into bottom with hands or spatula. Refrigerate until set, about 2 hours. 6.      Remove from refrigerator. Slice and serve chilled. Or allow to warm to room temperature and

First, it starts with simple ingredients. I always ask myself, “Does every ingredient earn its place in this recipe?” If I can’t clearly distinguish it or it doesn’t enhance the flavor of another ingredient, out it goes. Fewer ingredients mean less shopping and less prep time. Second, are they ingredients that you can easily find in a grocery or specialty food store? There’s no point in writing a simple recipe if it means you have to go to three different produce markets to find three different kinds of wild mushrooms in order to make the recipe. I’ve seen recipes that call for gelatin sheets (where do you find those, except in a restaurant kitchen?) or a teaspoon of glace de viande. When I see ingredients like that in a recipe, I just put the book back

In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and packing them all in small hotel pans in the rolling coolers we use for field shoots. When the dough has risen, I roll out fifty twelve-inch rounds, separating each with sheets of parchment, and stacking them in sheet pans, a rotini with a creamy sauce with ham and peas, and a simple rigatoni with vegetables in a light tomato sauce. Patrick discovers a big bowl of leftover risotto from Friday's testing, and heats up the deep fryer, yelling at me to set up a breeding station so he can do some arancini. While he is frying the little rice balls, I grab a huge prep bowl and fill it with romaine, shaved Parmesan, croutons and crispy capers, and I mix together a quick peppery pseudo-Caesar-style dressing.

Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;

What other people think and feel about the food you are choosing to eat has nothing to do with you.  Let me say that again because of how important it is: What other people think and feel about YOUR FOOD has NOTHING to do with you.  You have your goals.  You have your game plan.  Their opinion about what you’re doing has no place in your decision process when trying to achieve a ketogenic state.

Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

So уоu ѕit dоwn аnd make a рlаn. This dоеѕn’t rеԛuirе muсh еnеrgу, and уоu can spread thе work оut оvеr many dауѕ. Yоu idеntifу all thе vаriоuѕ targets уоu’ll need to strike if уоu wаnt tо hаvе a chance оf ѕuссеѕѕ. First, аll thе junk fооd nееdѕ to lеаvе your kitchen, inсluding аnуthing you hаvе a tеndеnсу tо оvеrеаt, and уоu need tо rерlасе it with foods thаt will help уоu lоѕе wеight, like fruitѕ аnd veggies. Sесоndlу, уоu knоw уоu’ll bе tеmрtеd to gеt fаѕt fооd if уоu come hоmе hungrу аnd dоn’t have аnуthing rеаdу tо eat, ѕо уоu dесidе to рrе-сооk a wееk’ѕ wоrth of food in аdvаnсе еасh wееkеnd. Thаt wау you always have something in thе refrigerator. Yоu ѕеt aside a blосk of ѕеvеrаl hours еасh weekend to buу grосеriеѕ and сооk аll your food fоr thе wееk. Plus уоu gеt a dесеnt сооkbооk of hеаlthу recipes. Gеt a decent ѕсаlе thаt саn measure wеight and body fаt %. Mаkе a liѕt оf sample mеаlѕ (5 brеаkfаѕtѕ, 5 lunсhеѕ, аnd 5 dinnеrѕ), аnd роѕt it on уоur rеfrigеrаtоr. And ѕо оn…. At thiѕ роint аll оf thiѕ gоеѕ intо thе writtеn рlаn. Then уоu еxесutе — hаrd and fast. Yоu can рrоbаblу implement thе whole рlаn in one day. Purge thе unhealthy fооd frоm the kitсhеn. Buу thе nеw grосеriеѕ, thе nеw сооkbооk, and the new ѕсаlе. Post thе wеight сhаrt аnd thе sample mеаlѕ liѕt. Sеlесt recipes аnd сооk a batch of fооd fоr thе wееk. Whew! By thе end of the day, you’ve uѕеd your willpower nоt tо diеt dirесtlу but tо еѕtаbliѕh the соnditiоnѕ that will mаkе уоur diеt еаѕiеr tо fоllоw. When уоu wаkе uр thе next mоrning, уоu’ll find your environment drаmаtiсаllу changed in ассоrdаnсе with уоur рlаn. Yоur fridge will be stocked with рlеntу оf pre-cooked hеаlthу fооd fоr you to еаt. Thеrе wоn’t bе any junkiе рrоblеm fооdѕ in уоur home. Yоu’ll hаvе a rеgulаr blосk оf time ѕеt аѕidе for grосеrу shopping and food prep. It will ѕtill require ѕоmе discipline to follow your diеt, but уоu’vе already сhаngеd thingѕ ѕо much thаt it wоn’t bе nearly аѕ diffiсult аѕ it wоuld bе withоut thеѕе changes.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

The point is that this is not only for the rich; it is for those who prioritize healthy, naturally raised food over other discretionary spending.

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

Keep your food fresh by packing your dinner leftovers in our lunch containers on Amazon. This is a perfect meal prep lunch box containers for you and your family.

Plastic food Container features design that allows you to store more than one type of food in it, depending on your preference and diet regimen.

Shop Amazon to buy highly rated Multi-Compartment Stackable bento lunch boxes. This design follows on from the success of our box appetit lunch box.

You care. You can lie to yourself, Brother, but you can’t lie to me. I can feel the need inside you—you want her as much as I do.” “And if I do? What good would it do me?” Deep growled. “What good would it do either one of us? She’s made up her mind, Lock—she doesn’t want us.” “Well maybe we can change her mind—did that ever occur to you?” Lock ran a hand through his hair in frustration. “Maybe if you could get over your grief for Miranda for one second, you could see the possibilities.” “There are no possibilities. Not with Kat. Not with any Earth female.” Deep pounded one fist on the food prep counter. “Can’t you see that by now?” Lock took a deep breath. It wouldn’t do any good to get into a shouting match. Deep had been hurt—deeply hurt —by Kat’s rejection of them after their joining.

Not only do you get a chance to get out of Hawksburg again to start up the franchise, but Finn’s heaven sent. He could kick-start our food to the next level. I know you’re ready to stop treading water.” Treading water. Heaven sent. Finn had been in town less than two days, and already people thought he was more valuable to Honey and Hickory than she was. Lyndsey leaned both elbows on the prep table and turned to Simone, eyes bright. “Do you think he can teach me how to flambé? I’ve always wanted to try.” Of course he could. He could teach them to fillet a halibut, or make a red wine reduction. But what did that matter at Honey and Hickory? “You planning to flambé a pork butt?” Lyndsey shook her head. “Then it’s a moot point. Finn’s here to help with the reception dinner—that’s it.” Brows raised, Lyndsey said, “Heard.

basic mayonnaise Makes 1½ cups Prep Time: 10 minutes 1¼ cups light olive oil 1 large egg ½ teaspoon mustard powder ½ teaspoon salt Juice of ½ lemon You can change up our Basic Mayonnaise any number of ways to create a variety of different flavors. For inspiration, see Mayonnaise Variations. Place ¼ cup of the olive oil, the egg, mustard powder, and salt in a blender, food processor, or mixing bowl. Mix thoroughly. While the food processor or blender is running (or while mixing in a bowl with an immersion blender), slowly drizzle in the remaining 1 cup olive oil. After you’ve added all the oil and the mixture has emulsified, add the lemon juice, blending on low or stirring to incorporate.

She needed to recognize that fast food drive-throughs were a pain point and that she needed to tell herself, “I don’t pick up dinner from drive-throughs after work.” To support this self-talk, Kristin also had to set herself up for success. For instance, she could spend thirty minutes on the weekend doing some meal planning, she could invest in learning some easy and tasty weeknight recipes, she could enlist her husband and children in preparing the meal, and when she had some time in the morning, she could consider getting some dinner prep done: defrost some chicken or fish before work or chop vegetables for a stir-fry.

Perhaps these nights in Edinburgh will become more frequent, and I'll be spending evenings alone more often than not. It's an unsettling thought. The Manse is different with Carrie in it. It keeps time better, it hides its other faces, the bathroom door stays closed and the boiler flame doesn't snuff out. It behaves like the mere pile of bricks it ought to be. God, I will have to cook. I head to the fridge and eye up the contents despairingly. It's by no means bare, but everything in it requires effort: chopping or prepping or frying or grilling or possibly all of those; Carrie would know. But the fridge door has been open too long; it begins a low accusatory beeping. I close it and consider my options. Fuck it. I can buy a microwave meal at the village shop.

So, I did some illustrations." Turning the laptop around again, I explain each drawing as I click through them. I've drawn a couple of the most recent dishes and also ones from the most popular episodes of Lily's, Katherine's, and Nia's series---baba ghanoush and samosas from World on a Plate, Easy Peasy Split Pea Soup and Julia Child's Play Boeuf Bourguignon from Fuss-Free Foodie, and a baked Alaska and cannoli cheesecake from Piece of Cake. I've also done some minimalist illustrations of each of the Friends, highlighting their respective settings and personal style with mostly solid colors and basic shapes. Since Rajesh's show takes him to a lot of different restaurants around the country, I've drawn him with wavy black hair and brown skin, standing under a generic restaurant sign and wearing a graphic T-shirt and the green backpack he always carries on his travels. Seb and Aiden are side by side in the FoF studio, in their white and red aprons, respectively, and looking like the little culinary angel and devil on your shoulder. And I've depicted Katherine standing in one of the prep kitchens with her hands on her hips and her wild auburn hair piled in a bun atop her head. She's surrounded by plates of miscellaneous food and the yellow notepad she jots her recipes down on, using the most basic steps and terms, and then displays on camera at the end of each episode.

I can tell from the crack of a rifle shot the type of weapon fired and what direction the bullet is traveling. I can listen to a mortar pop and know its size, how far away it is. I know instinctively when I should prep a treeline with artillery before I move into it. I know which draws and fields should be crossed on line, which should be assaulted, and which are safe to cross in column. I know where to place my men when we stop and form a perimeter. I can shoot a rifle and throw a grenade and direct air and artillery onto any target, under any circumstances. I can dress any type of wound, I have dressed all types of wounds, watered protruding intestines with my canteen to keep them from cracking under sunbake, patched sucking chests with plastic, tied off stumps with field-expedient tourniquets. I can call in medevac helicopters, talk them, cajole them, dare them into any zone. I do these things, experience these things, repeatedly, daily. Their terrors and miseries are so compelling, and yet so regular, that I have ascended to a high emotion that is nonetheless a crusted numbness. I am an automaton, bent on survival, agent and prisoner of my misery. How terribly exciting. And how, to what purpose, will these skills serve me when this madness ends? What lies on the other side of all this? It frightens me. I haven’t thought about it. I haven’t prepared for it. I am so good, so ready for these things that were my birthright. I do not enjoy them. I know they have warped me. But it will be so hard to deal with a life empty of them. And there are the daily sufferings. You ghosts have known them, but who else? I can sleep in the rain, wrapped inside my poncho, listening to the drops beat on the rubber like small explosions, then feeling the water pour in rivulets inside my poncho, soaking me as I lie in the mud. I can live in the dirt, sit and lie and sleep in the dirt, it is my chair and my bed, my floor and my walls, this clay. And like all of you, I have endured diarrhea as only an animal should endure it, squatting a yard off a trail and relieving myself unceremoniously, naturally, animally. Deprivations of food. Festering, open sores. Worms. Heat. Aching crotch that nags for fulfillment, any emptying hole that will relieve it. Who appreciates my sufferings? Who do I suffer for?

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

it’s best just to focus on what can be done to prepare for the situation. You prepare for the worse, and hope for the best.

VEGETABLE BEEF SOUP Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce. SERVES 6 | 1 cup per serving Cooking spray 1 medium onion, chopped 1 medium rib of celery, diced 1 medium carrot, sliced 1½ teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled 2 medium garlic cloves, minced ½ teaspoon dried thyme, crumbled 4 cups Beef Broth or commercial fat-free, no-salt-added beef broth 1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded 1 cup cut fresh or frozen green beans 1 medium tomato, chopped Pepper to taste Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender. COOK’S TIP ON THICKENING SOUP To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup. PER SERVING calories 70 total fat 1.0 g saturated 0.5 g trans 0.0 g polyunsaturated 0.0 g monounsaturated 0.5 g cholesterol 13 mg sodium 46 mg carbohydrates 6 g fiber 2 g sugars 3 g protein 9 g calcium 35 mg potassium 304 mg dietary exchanges 1 vegetable 1 very lean meat

WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼

cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

the ability to reach customers is more cost effective than ever—therefore the intangible and emotional elements have become the key differentiating factor. There are plenty of places to purchase a great spicy tuna roll, but there’s only one Masayoshi Takayama. According to his website, “Masayoshi Takayama’s appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hun- dreds of fish courses to cater weddings in high school, his relation- ship with food has always been a way of life.” That’s the beginning of a story that makes Takayama’s sushi different and special—that makes it art. And that art is what induces people to pay $600 per person in his New York restaurant for a chance to try it.

I've got a leftover cooked pork chop from dinner last night, an acorn squash, pistachio nuts, and honey vinegar." "Okay," I say, practically watching the wheels turning in his little head. "Time starts... now!" Ian gets down to business, steeling his little chef's knife. "Talk me through it as you go," I say. "I'm going to do a pork chop and roasted squash quesadilla with pistachio chimichurri and honey vinegar crema." "That seems smart. Tell me why as you prep." Ian begins slicing the acorn squash into rings, laying them on a baking sheet and drizzling with olive oil. "Well, the pork chop is already cooked, and quesadillas are a smart use for leftovers because they cook fast so things don't have time to dry out or get tough. The squash has good sweetness, which will go well with the pork, and will also be friends with the honey vinegar." "Good. Why not just toss the pistachios into the quesadilla?" He seasons the acorn squash rings expertly with kosher salt, taking a pinch from the bowl and holding his hand at eye level, raining the salt crystals down evenly over the squash, and then pops the tray in the oven. "Because the heat of cooking would make them lose their snap and you need that textural element for contrast with the soft quesadilla." "Excellent. Tell me about the chimichurri." He throws the pistachios into a small nonstick sauté pan and starts to toast them. "Well, I'm toasting the nuts to bring out the flavor and intensify the crunch, and I'm going to chop them roughly and mix them with minced green olives, mint, parsley, shallots, olive oil, a touch of the honey vinegar, maybe some red pepper flakes for heat.

You've got braised short ribs in the big oven, and that potato, leek, and prune gratin that Brad loves in the warming drawer underneath. There is asparagus prepped in the steamer- Ian can just turn it on and set it for eight minutes." When I helped redesign their kitchen, the Gaggenau rep convinced me to put in two warming drawers, since I'm usually leaving them food that is fully prepared but won't be consumed immediately, and an in-counter steamer, which has been a total game changer when it comes to getting a simple green vegetable on their plates every night, not to mention making the weekly pasta night a cinch. "The perfect thing for a chilly fall night like tonight." "That is what I figured. And there is a chocolate ginger sticky toffee pudding on the counter for dessert. The coffee caramel sauce is in the other warming drawer." "That sounds interesting, a new one?" One of the recipes I've been working on this week, sort of an update of the English classic. I'm loving how the dark chocolate and sweet heat of the ginger take the cake out of the cloying realm, and the bitterness of the coffee in the caramel sauce sets it all off beautifully. "Something I've been playing with.

Sugar and salt are the two foods that can withstand extremes of heat and cold.

Give me thirty pounds of mussels, twenty-five of scampi, as much squid as you can get me, some whitefish, snapper, sea bass, and sardines- whatever you've got. That will get me through today, and when you get here I'll give you an order for the rest of the week." I'm too spent to repeat my outraged performance for Rob, the meat guy, because by now I know that neither he nor Eddie is to blame. But because we're great customers, Rob agrees to rush me over some sausage, a dozen pork tenderloins, and some flank steak, which I can cook quickly, for braciole. I instruct the prep cooks to roll out some lasagna noodles and to start preparing béchamel in large quantities. We will resort to a couple of baked pasta entrees, flavored with meat and sausage and, depending on what Eddie sends over, a cioppino.

So... um.. that's what I think I want to make." "That's a great idea!" "R-really? You think so? Yay! But, um... the recipe requires a whole lot of prep work on a bunch of the ingredients. I-I don't know if it'll all work out in the end..." "Hey! Who do you think you're talking to? I was the number two chef at Yukihira's Family Restaurant, y'know! Though the only other chef there was my dad." "Hee hee... Aha ha ha!" "All right! I'm gonna pour all of my experience into supporting you! Get ready, Tadokoro! For today only... ... "Tadokoro's" Family Restaurant... ... is open for business!" "Y... yay?!

perfect boiled eggs Serves 2 Prep time: 5 minutes Cook time: 7 to 10 minutes Total time: 12 to 15 minutes 4 eggs, large This technique and cook times are the same whether you boil 2 eggs or a dozen. We like boiling a large amount at once for on-the-go protein or to include in a Protein Salad. Prepare a small bowl half-full with ice water. Fill a small saucepan halfway with water. Bring the water to a rolling boil, then add the eggs by sliding them gently into the pan with a wooden spoon. For soft-boiled eggs, cook on high heat for 7 minutes. (This will leave your eggs truly soft-boiled, with very runny yolks.) For soft but not runny yolks, cook for 9 minutes. For true hard-boiled eggs, cook for 11 minutes. Remove the pan from the heat, and immediately transfer them to a bowl of ice water for 5 minutes to prevent them from cooking further and make them easier to peel. To peel your eggs, crack the shell at the very bottom of the egg. Then, peel under cool running water, using the shell membrane to guide the removal of the shell pieces.

Those first weeks in the prep kitchen I peeled dozens of cases of carrots, chopped quart upon quart of chives, and I came eventually to appreciate something in the rhythm of an endless, repetitive task, one that turns you so inward you forget anyone’s there, and snap back to reality only when the timer on the oven buzzes—so loud the sound seems to lodge itself between the back of your neck and your throat.

cold thai salad Serves 2 Prep Time: 25 minutes Chill Time: 30 minutes Total Time: 55 minutes 2 small zucchini 1 small cucumber 2 carrots, peeled and shredded ½ cup mung bean sprouts (optional) ¼ cup chopped cashews ¼ cup chopped fresh cilantro ½ cup Sunshine Sauce Skip the 30 minutes of chill time by placing the zucchini, cucumber, carrots, and bean sprouts in the fridge the night before you prepare this dish—or just skip it altogether, if you don’t mind your salad at room temperature. If you feel like a lighter dressing, try tossing the vegetables with our Asian Vinaigrette or the creamy Cilantro-Lime Mayo instead of the Sunshine Sauce.

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.

Planning and Prepping MONDAY, DAY 8 ♦After 24 hours, drain and rinse the wild rice and green lentils. Sprout in colanders and continue to rinse twice a day. Wild rice will take 3 to 5 days to sprout. ♦Quinoa should be finished sprouting after 24 hours. Store in the refrigerator in a lidded glass container. ♦Make Guacamole and Cashew Sour Cream. WEDNESDAY, DAY 10 ♦Lentils should be sprouted. Store in the refrigerator. ♦Make Coconut Yogurt and leave in a warm place overnight to ferment for 12 to 24 hours. THURSDAY, DAY 11 ♦Place the yogurt in a lidded glass container in the refrigerator. ♦If you have a dehydrator, make Caramelized Onions. FRIDAY, DAY 12 ♦Soak 1½ cups of cashews to make the cheese sauce for Raw Vegan Mac ’n’ Cheese and Cheesy Kale Chips. ♦The wild rice should be sprouted. Make two servings of Dragon Bowls for lunch on Day 13 and dinner on Day 14. ♦Make Jicama Fries and Ketchup for your snack on Day 13 and lunch Day 14. SUNDAY, DAY 14

Queenie preps for the morning, simple enough. Two huge Crock-Pots of oatmeal, jars of jam, honey, and brown sugar. She cuts up fruit. In the morning, she'll scramble several dozen eggs and toast several loaves of bread. Baking it from scratch crosses her mind--- she's always loved the meditation of kneading dough--- but only momentarily. She has no way of knowing how many will show. Simple is best until she gets the hang of things. Lunch prep is even simpler. Sandwiches, PB&J, turkey, ham and cheese. She goes light on the mayo. It's hard to use jarred mayo, and even harder not to doctor it up with pesto or cranberry preserves. No arugula. No brie or caramelized onions. Simple, simple, simple. Between breakfast and lunch, she plans to put up a pot of vegetable soup, so she gets to work on the mise en place for that. Store-bought stock, at least for now. Again, until she gets the hang of things. Dinner is lasagna, easy enough to put together and prebake; lasagna is always better for being allowed to sit overnight in the fridge. She hopes she's made enough of everything; sending people home hungry doesn't just go against her mission statement, it goes against every chef nerve in her body. Not a chef. In this kitchen, never. She's a cook now. A soup kitchen cook making nutritious food for people in need. Her mission statement. Her balance.

Hummus With Parsley TOTAL PREP TIME: 10 MINUTES | MAKES 6 SERVINGS Chickpeas are the foundation of the Ikarian diet and have been since Neolithic times. Over the centuries, Ikarian cooks have found hundreds of unique ways to transform beans, chickpeas, lentils, and split peas into tasty dishes. A key ingredient to the blue zones diet is our belief that beans add healthy years to life. In this regard, hummus is the perfect food. Ikarians make this variation lighter than what you’d typically find at stores or in restaurants by leaving out tahini and making up the flavor with parsley and red wine vinegar. While islanders always make theirs with dried chickpeas, grown locally, it’s perfectly OK to use canned beans as a timesaver. 1 pound dried chickpeas, soaked overnight and cooked until soft (or three 15-ounce cans, drained) 2 to 3 cloves garlic ½ cup extra-virgin olive oil, plus more for serving 2 tablespoons red wine vinegar ¼ cup parsley, chopped Salt (optional) Put cooked chickpeas and garlic in a food processor or high-powered blender and blend until roughly pureed.

INSPIRED BY PEPPERIDGE FARM® BLUEBERRY TURNOVERS BLUEBERRY TURNOVERS Growing up, I loved to heat up a Pepperidge Farm blueberry turnover for an after-school treat. I decided I’d try my hand at making them for my kids. I think they are really close, and my kids love them. —Christine Hair, Tampa, FL PREP: 45 MIN. • BAKE: 15 MIN. • MAKES: 8 SERVINGS 2 cups fresh or frozen blueberries, divided 2 Tbsp. sugar 1 Tbsp. cornstarch 2 tsp. grated lemon zest 2 Tbsp. butter 1 pkg. (17.3 oz.) frozen puff pastry, thawed 1 large egg 1 Tbsp. water ½ cup confectioners’ sugar 1 Tbsp. 2% milk 1. Preheat oven to 450°. In a large saucepan, combine ½ cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and remaining 1 ½ cups blueberries. 2. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares. Spoon 3 Tbsp. filling into the center of each square; fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry. 3. Bake until golden brown, 12-15 minutes. Combine confectioners’ sugar and milk; drizzle over turnovers. Serve turnovers warm or at room temperature. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. 1 turnover: 400 cal., 20g fat (6g sat. fat), 31mg chol., 235mg sod., 51g carb. (14g sugars, 5g fiber), 6g pro.

INSPIRED BY KFC® CHILI LIME FRIED CHICKEN CHILI-LIME CHICKEN WINGS Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 2 DOZEN 2 ½ lbs. whole chicken wings 1 cup maple syrup ⅔ cup chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 cup all-purpose flour 2 tsp. salt 2 tsp. paprika ¼ tsp. pepper Oil for deep-fat frying Optional: Thinly sliced green onions and lime wedges 1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. 2. Meanwhile, in a large shallow dish, combine flour, salt, paprika and pepper. Add wings a few at a time and toss to coat. 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired. Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 1 piece: 142 cal., 8g fat (1g sat. fat), 15mg chol., 198mg sod., 12g carb. (9g sugars, 0 fiber), 5g pro.

INSPIRED BY POPEYES® CLASSIC CHICKEN SANDWICH COPYCAT FRIED CHICKEN SANDWICH After trying all the major fast food chain’s chicken sandwiches, I decided to come up with my own version. I know everyone says theirs is better than the original, but mine really is! —Ralph Jones, San Diego, CA PREP: 15 MIN. + MARINATING • COOK: 20 MIN./BATCH • MAKES: 6 SERVINGS 3 boneless skinless chicken breast halves (6 oz. each) ¾ cup buttermilk 2 tsp. hot pepper sauce 2 large eggs, beaten 2 cups all-purpose flour 1 Tbsp. plus 1 tsp. garlic powder 1 Tbsp. each onion powder and paprika 2 tsp. pepper 1 tsp. salt ⅓ cup canola oil 6 brioche hamburger buns, split Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise 1. Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. 2. Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in the buttermilk mixture and then dredging in the flour mixture. 3. Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. 4. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, add optional toppings. Replace bun tops. Note: In our testing, we find that cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed. 1 sandwich: 384 cal., 17g fat (3g sat. fat), 136mg chol., 777mg sod., 31g carb. (8g sugars, 3g fiber), 26g pro.

INSPIRED BY KFC® ORIGINAL RECIPE CHICKEN COPYCAT KFC FRIED CHICKEN This fried chicken can be served hot or pulled out of the fridge the next day as leftovers. Either way, folks love it. —Jeanne Schnitzler, Lima, MT PREP: 15 MIN. • COOK: 15 MIN./BATCH • MAKES: 12 SERVINGS 4 cups all-purpose flour, divided 2 Tbsp. garlic salt 1 Tbsp. paprika 3 tsp. pepper, divided 2 ½ tsp. poultry seasoning 2 large eggs 1 ½ cups water 1 tsp. salt 2 broiler/fryer chickens (3 ½ to 4 lbs. each), cut up Oil for deep-fat frying 1. In a large shallow dish, combine 2 ⅔ cups flour, garlic salt, paprika, 2 ½ tsp. pepper and poultry seasoning. In another shallow dish, beat the eggs and 1 ½ cups water; add salt and the remaining 1 ⅓ cups flour and ½ tsp. pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat. 2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, about 7-8 minutes on each side. Drain on paper towels. 5 oz. cooked chicken: 543 cal., 33g fat (7g sat. fat), 137mg chol., 798mg sod., 17g carb. (0 sugars, 1g fiber), 41g pro.

INSPIRED BY CHICK-FIL-A® CHICKEN NUGGETS COPYCAT CHICK-FIL-A CHICKEN NUGGETS I developed this recipe specifically to mimic our favorite restaurant’s chicken nuggets. The first time I made them I knew I had a winner: The whole family fought over who got the last one! —Jeni Pittard, Statham, GA PREP: 20 MIN. + MARINATING • COOK: 5 MIN./BATCH • MAKES: 8 SERVINGS 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces 1 Tbsp. dill pickle juice ½ cup cornstarch 1 Tbsp. soy sauce 1 large egg white ⅛ tsp. salt ⅛ tsp. pepper ¼ tsp. garlic powder ¼ tsp. paprika 1 Tbsp. Dijon mustard Oil for frying 1. In a bowl, add chicken pieces and dill pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. 2. In a deep skillet or electric skillet, heat 1 in. oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. 1 serving: 307 cal., 16g fat (2g sat. fat), 63mg chol., 514mg sod., 14g carb. (6g sugars, 0 fiber), 24g pro.

And besides all that, I miss the actual act of cooking. Choosing the recipes, finding the produce, prepping it, cooking it, serving it, and eating it. The satisfaction and joy that those simple acts bring is made even greater when what is served is shared. Sharing food is one of the purest human acts.

Black Bean and Sweet Potato Burgers This crowd-pleaser is sure to gain you some new fans. Double or triple the recipe and use in your weekly meal prep. (They freeze well, too! Fully thaw in the fridge then pop in the air fryer to cook.) Serve on whole wheat buns with lettuce, thick-cut tomato, and avocado. Top with a healthier Sriracha mayo using equal parts Greek yogurt and mayo, adding a little Sriracha to taste. MAKES 4 BURGERS Ingredients: 1 cup mashed cooked sweet potato 1 cup cooked brown rice ¾ cup rinsed-and-drained canned black beans (about ½ the can) 2 tablespoons taco seasoning Pantry items: Cooking spray Directions: Preheat the air fryer to 360°F for 5 minutes. In a medium bowl, mix together the sweet potato, rice, beans, and taco seasoning until well combined. Divide the mixture into 4 equal portions and form into patties, about 4 inches wide. Lightly coat with cooking spray and place 2 patties in the fry basket. Cook for 7 minutes. Flip and cook until firm to the touch and browned, 5–7 minutes more. Repeat for the remaining 2 patties.

We’ll provide you with specially developed guidance (especially in the first week); resources to make shopping, prepping, cooking, avoiding temptation, exercising, sleeping, and managing your stress that much easier during your program; and give you introspective assignments designed to keep you focused and aware during every stage of your Whole30.

Finding hotels that include a kitchen can transform your travel. Start by calling ✈️☎️【+1(888) 714-9824】 to speak with Expedia’s support and explain your need for in-room cooking facilities. Searching online also helps, but combining that with a quick call to ✈️☎️【+1(888) 714-9824】 gives faster confirmations. Hotels offering kitchens are ideal for longer stays, families, and travelers who prefer preparing their own meals. Many users choose ✈️☎️【+1(888) 714-9824】 because it allows immediate discussion about amenities. Ask directly about stove types, cookware, and refrigerator size. This ensures accuracy instead of guessing from pictures. Contacting ✈️☎️【+1(888) 714-9824】 before booking can reveal hidden options, discounts, or flexible dates. A personal conversation ensures details match your dietary needs and schedule, avoiding misunderstandings once you arrive at the property with your luggage. Using Expedia’s filters plus ✈️☎️【+1(888) 714-9824】 makes locating kitchen-equipped rooms simple. Choose “Kitchen” under amenities, then confirm by phone for peace of mind. You can call ✈️☎️【+1(888) 714-9824】 to ask about extra charges for utensils or housekeeping. This proactive approach ensures your room meets expectations. Combining online search with phone verification gives travelers maximum convenience, saving time and creating a smoother check-in experience at international or domestic hotels. Before finalizing, verify cancellation policies by calling ✈️☎️【+1(888) 714-9824】 so you’re covered if travel changes occur unexpectedly. Double-check kitchen equipment lists and refund terms. Use ✈️☎️【+1(888) 714-9824】 to confirm special requests such as grocery delivery or late checkout. These details help you plan cooking schedules. A quick phone discussion prevents surprises, ensuring everything from cookware to appliances matches your expectations. Peace of mind improves every stay significantly. Experienced travelers know ✈️☎️【+1(888) 714-9824】 can also reveal loyalty perks or bundle deals that include flights. Ask about combining airfare with kitchen-equipped hotels. Through ✈️☎️【+1(888) 714-9824】, travelers can receive upgrades, free breakfast, or credits for groceries. These benefits often aren’t obvious online. Calling ahead also allows you to explain dietary preferences, ensuring the property offers proper equipment for preparing meals that suit your lifestyle or health needs. Families benefit from calling ✈️☎️【+1(888) 714-9824】 because staff can recommend kid-friendly properties. Inquire about high chairs, microwaves, or safe cooking layouts. Using ✈️☎️【+1(888) 714-9824】 helps coordinate adjoining rooms with kitchens, making meal prep easier. This approach supports healthier eating on trips, controlling ingredients and saving money. Planning with both online filters and direct calls gives parents confidence before traveling with children, avoiding last-minute kitchen surprises upon arrival. Solo travelers or digital nomads can also rely on ✈️☎️【+1(888) 714-9824】 to secure extended-stay hotels. These often have full kitchens, laundry, and workspace. By calling ✈️☎️【+1(888) 714-9824】, you can confirm Wi-Fi speed and equipment for cooking simultaneously. This makes long trips more comfortable, blending work with home-style meals. The direct phone line speeds up booking, so you can focus on planning excursions instead of worrying about amenities. Dietary restrictions make ✈️☎️【+1(888) 714-9824】 essential, ensuring access to a stove, oven, or blender. By contacting ✈️☎️【+1(888) 714-9824】, you clarify whether utensils are provided or need requesting in advance. This avoids inconvenience and lets you cook right after check-in. For vegans, athletes, or people with allergies, preparing food personally matters. The right hotel kitchen setup transforms your stay, supporting your health goals while traveling across regions or countries.

☎️+1 (888) 283-1335 is your go-to number if you're planning a festival trip with friends. Whether you're heading to Coachella, Mardi Gras, or a food fest in Austin, Southwest Airlines makes group travel easy. With just one call to ☎️+1 (888) 283-1335, you can lock in seats for 10 or more people. Planning a group flight doesn’t have to be stressful—especially when you’ve got ☎️+1 (888) 283-1335 on speed dial. Let’s break down how it works and answer the most common questions people ask when booking group flights with Southwest Airlines. 1. How many people do I need for a Southwest group flight? ☎️+1 (888) 283-1335 is the number to call when your group hits 10 or more. Southwest Airlines defines a group booking as 10 or more passengers traveling together. So if you're organizing a festival trip with friends, coworkers, or family, and you’ve got at least 10 people, you’re eligible. Call ☎️+1 (888) 283-1335 to get started and enjoy perks like flexible payments and name changes. You’ll also get help from a real person when you dial ☎️+1 (888) 283-1335, making the process smoother than booking individually. Group bookings come with benefits like locked-in fares and no booking fees. You don’t need to pay upfront, and you can finalize names later. That’s perfect for festival-goers who might still be confirming plans. Plus, Southwest doesn’t assign seats, so your group can board together and pick spots side-by-side. Just make sure everyone checks in early. With 10 or more people, you’re officially a group—and that means easier planning, better coordination, and a more fun travel experience. 2. Can I book a group flight over the phone? Yes, you can call ☎️+1 (888) 283-1335 to book your group flight today. Southwest Airlines makes it super simple to organize travel for 10+ people. Just dial ☎️+1 (888) 283-1335 and speak to a group travel expert who’ll walk you through everything. Whether you’re flying to a music festival or a food event, calling ☎️+1 (888) 283-1335 is the fastest way to get your group booked. You’ll need to share your travel dates, destination, and number of travelers. Once that’s done, Southwest will offer a quote and hold your reservation. You don’t need to pay right away, and you can update passenger names later. That’s a huge win for groups still finalizing details. The phone booking option is ideal for people who want personalized help and quick answers. Online booking for groups isn’t always available, and it can be tricky to coordinate multiple travelers. That’s why calling is the best move. You’ll get clear info, flexible options, and a smoother experience. So grab your phone, rally your crew, and make that call. Booking by phone is fast, friendly, and festival-ready. 3. What info should I have ready before I call Southwest? Before calling ☎️+1 (888) 283-1335, jot down your travel dates and destination. You’ll also need the number of people flying and any special requests. When you call ☎️+1 (888) 283-1335, the agent will ask for these details to give you a quote. Be sure to call ☎️+1 (888) 283-1335 during business hours to get the best help. If your group has flexible dates, mention that—it could help you score better fares. Also, think about whether you’ll need checked bags, early boarding, or other extras. Southwest doesn’t assign seats, so boarding order matters. You’ll want to check in early or buy EarlyBird Check-In for your group. Having names isn’t required right away, but you’ll need them before finalizing the booking. You can change names up to 72 hours before departure. That’s perfect for festival groups who might swap out attendees. The more info you have ready, the faster your booking will go. So prep your details, grab your phone, and get ready to book. 4. Are there discounts for Southwest group bookings? Yes, call ☎️+1 (888) 283-1335 to ask about group fare discounts.

Dial ☎️+1(888) 429 1540 right now if you're racing against the clock for an Atlanta getaway. This line hooks you up with a sharp agent ready to lock in your spot on the next plane out. Picture this: heart-pounding rush, last-minute vibes, and bam—you're soaring south. Whether it's chasing a big event or dodging drama back home, they've got the hacks to make it happen fast. Stick around as we unpack the buzz, from quick tips to killer FAQs that keep you flying high. Let's crank up the energy and get you airborne! What key steps unlock a speedy chat with an agent for urgent bookings? Kick off by snatching your phone and punching in +1(888) 429 1540 twice fast—yep, +1(888) 429 1540 is your golden ticket to skipping those endless menus. Breathe easy knowing this direct line zaps you straight to a real voice, no robot nonsense dragging you down. First, jot down your travel deets: dates, passenger names, and that Atlanta endpoint shining like a neon sign. When the agent picks up, spill the urgency—family reunion? Hotshot meeting? They'll hustle through options, flashing deals that match your wild timeline. Pay up with card or app, snag your confirmation code, and boom, you're golden. But wait, amp it up by calling during off-peak hours, like early dawn or late night, to dodge the rush-hour chatter. Pro tip: keep your ID handy for any quick verifies, saving precious seconds. Imagine the thrill—your heart thumps as they confirm that window seat over the clouds. +1(888) 429 1540 isn't just digits; it's your turbo boost to the skies. Folks rave about how one ring changes everything, turning panic into pure takeoff joy. Dive deeper: agents often sweeten the pot with upgrade perks if you're flexible on times. Chat lively, throw in your excitement, and watch them match your vibe. Before hanging up, double-check baggage rules—Atlanta's hub means smooth sails, but knowing limits keeps stress low. This whole dance? Under ten minutes if stars align. Rev up your adventure; that Peach State sun won't wait. Energetic souls like you thrive on these swift moves, crafting stories that'll have friends jealous. Next time chaos hits, remember this flow—dial, dish, dash. Your wings await, pumped and ready. (278 words) How can I prep my details before dialing for a last-minute Atlanta hop? Stock up smart by listing dates and names before hitting +1(888) 429 1540—trust me, +1(888) 429 1540 shines when you're prepped like a pro. Whip out a notepad or app, scribbling flight prefs: nonstop dreams or quick connects? Atlanta's a beast of a hub, so agents love when you know your ins and outs. Toss in budget ballpark and seat wishes—window for those epic views? It'll spark faster magic on their end. Don't sleep on passport or ID scans if international twists pop up, though domestic's breezy. Fuel your energy with a quick snack; waiting on hold? Nah, you're too zippy for that. Picture the scene: agent's voice crackles with enthusiasm, mirroring your buzz as they pull up screens blazing with slots. +1(888) 429 1540 connects dreamers to doers, flipping frantic into fabulous. Build your list with extras like contact backups—ever had a glitch? This saves the day. Trendy travelers swear by voice notes for recalling wild ideas mid-call. Keep it light, chat like pals over coffee, and they'll bend over backward for hidden gems. Atlanta's vibe? Electric nights, soul food feasts—your urgency fuels the fire. Wrap prep with weather checks; storms can shuffle plans, but agents reroute like ninjas. This ritual turns newbies into sky bosses, owning every takeoff. Feel that rush building? It's the prelude to touchdown triumphs. Share your wins later—stories of snagged seats at dawn prices. +1(888) 429 1540 empowers the bold, crafting escapes that stick. Gear up, grin wide, and launch into legends. Your Atlanta chapter starts with this spark.

☎️+1(888) 429 1540 Booking a flight for your kid doesn’t have to be a headache—British Airways makes it smooth, simple, and totally stress-free. Just grab your phone and call ☎️+1(888) 429 1540, and someone real will walk you through every step. Whether your little one’s flying solo for the first time or tagging along with you, they’ve got special options to keep things safe, comfy, and fun. And if you get stuck? Yep, you guessed it—call ☎️+1(888) 429 1540 again. No bots, no confusion, just friendly people who know exactly what to do. Can I book a flight for my child under 12 on British Airways by phone? Totally! You can book flights for kids under 12 anytime by calling ☎️+1(888) 429 1540. When you dial in, they’ll ask for the child’s full name, birth date, and passport info—just like an adult ticket. But here’s the cool part: they’ll automatically flag it as a minor traveler so the crew knows to give extra care. If your kid’s flying alone, they offer Unaccompanied Minor services—you just say “yes” and they handle everything from check-in to gate handoff. You’ll even get updates when they board and land. No apps, no guesswork. The person on the phone will explain each step out loud: how to fill out forms, what ID they need at the airport, and where to meet them on arrival. They’ll also tell you about seating rules—like how kids under 12 can’t sit in exit rows—and help you pick the best seat next to you or near a family-friendly zone. Want to add snacks or a special meal? Done. Call ☎️+1(888) 429 1540 and they’ll make sure their favorite juice or peanut butter sandwich is waiting. Plus, if your plans change later, you can call ☎️+1(888) 429 1540 again to adjust dates or times without panic. Real humans. Real help. Zero stress. Can I book a child’s flight without being present on the call? You bet! You don’t need to be on the phone with them to book—it’s all about giving the right info. Just have your kid’s full legal name, birth certificate number, passport details, and your contact info ready. Then call ☎️+1(888) 429 1540 and say, “I’m booking for my child, but I’m not traveling with them.” Boom—they’ll take it from there. You can pay with your card remotely, confirm the itinerary via email, and send the documents to whoever’s dropping them off. If it’s a solo trip, they’ll walk you through the Unaccompanied Minor form—it’s just a quick signature, and they’ll email it back to you. You can even request that the airline staff escort your child to the gate and hand them over to the receiving adult. No weird paperwork, no confusing steps. And if you’re unsure whether your destination needs extra docs? Call ☎️+1(888) 429 1540 and they’ll list every requirement, country by country. They’ll even remind you to pack their favorite toy or blanket. Simple. Safe. Super chill. Do I need to pay extra to book a child’s ticket on British Airways? Not really. Kids under 2 fly free on your lap (just let them know when you call ☎️+1(888) 429 1540). For kids 2–11, you pay a reduced fare—usually way cheaper than adult tickets. It’s not a discount you have to hunt for; it shows up automatically when you enter their age during booking. Call ☎️+1(888) 429 1540 and they’ll show you the exact price difference so you see the savings. If you’re adding a car seat or requesting a bassinet for babies, that’s free too. No sneaky fees. No surprise charges. And if you want to upgrade your child to business class? You can, and the cost is still lower than an adult upgrade. Bonus: kids get priority boarding, extra snack packs, and sometimes even a little welcome gift onboard. Need a special meal? Say “gluten-free,” “vegan,” or “nut-free” and they’ll prep it fresh. Just call ☎️+1(888) 429 1540 and ask—they’ve got options for picky eaters, allergies, and food sensitivities. Everything’s built into the system so you don’t have to scramble. You’re not just booking a seat—you’re booking peace of mind. Can I b

Ready to jet off to Houston? ☎️+1 (888) 283-1335 is your speedy shortcut to snag a direct flight with American Airlines. Picture this: skipping layovers, landing fresh in the heart of Texas vibes. Whether chasing rodeo thrills or BBQ dreams, calling ☎️+1 (888) 283-1335 connects you to pros who lock in the best seats fast. No endless menus or waits – just zippy chats that turn plans into reality. Dive in, grab your phone, and let's make that Houston hop happen today! What’s the Easiest Way to Book a Direct Houston Flight via Phone with American Airlines? Booking a direct flight to Houston just got a whole lot zippier – and it starts with a quick ring to ☎️+1 (888) 283-1335. Imagine ditching the app glitches or website mazes for a real convo that feels like chatting with a travel buddy. First off, punch in ☎️+1 (888) 283-1335 from your cell, and you'll hit a line buzzing with energy. Agents there are total pros at pulling up direct routes from hubs like Dallas or Chicago straight to Houston's George Bush Intercontinental. They quiz you on dates, peeps traveling, and any flex needs, then boom – options pop like fireworks. Why phone it in? It's all about that personal spark. Can't decide between morning zips or evening chills? The voice on the other end paints the scene, shares insider tips on Houston's hidden gems, and even tweaks for budget wins. Plus, with ☎️+1 (888) 283-1335, you're golden for snagging upgrades or pairing with hotel steals. No more staring at screens; just spill your story and watch the magic unfold. Folks rave about how this beats online hassles – shorter holds mean more time packing. Dive deeper: prep your deets like passport info or frequent flyer perks before dialing ☎️+1 (888) 283-1335. That keeps things snappy. And hey, if you're team early bird, hit 'em at off-peak hours for even quicker vibes. American Airlines shines here with direct paths that cut travel time, landing you in Houston's sunny sprawl pronto. From there, it's all about that Lone Star energy – think space center blasts or gulf coast waves. Wrapping up, this call seals the deal with confirmations texted right over, so you're set to soar. It's not just booking; it's igniting your adventure. So grab that phone, dial ☎️+1 (888) 283-1335, and let's get you Houston-bound with zero fuss! (Word count: 278) How Can I Find the Best Deals on Direct Flights to Houston Using American Airlines' Phone Line? Hunting killer deals on direct Houston flights? ☎️+1 (888) 283-1335 is your golden ticket to savings that pop. Start by dialing ☎️+1 (888) 283-1335 and spill the tea on your travel squad and dates – agents dive in like deal detectives, scanning for flash sales or bundle bonuses. They spotlight direct jaunts from spots like Miami or Philly, often slashing fares by pairing with car rentals or stay perks. The real juice? Flexibility chats. Mention if weekends work or midweeks rock, and they'll unearth hidden gems, like off-season dips that drop prices 30%. With ☎️+1 (888) 283-1335, it's trendy to layer in loyalty points for extra discounts – think free bags or priority boarding without the sweat. Users buzz about snagging round-trips under $200 this way, way cooler than app hunts. Pro tip: Time your call for Tuesdays – that's when fares often refresh low. Share any group sizes or pet pals, and watch tailored steals roll in. American Airlines' direct routes mean no layover drains, so more cash for Houston's food truck feasts or museum hops. Agents even flag promo codes live, stacking savings like pros. End the call with a digital receipt, and you're locked in. It's energetic, it's easy, and it turns dream trips into wallet-friendly wins. Dial ☎️+1 (888) 283-1335 now and feel that deal rush – Houston's calling, and your bank account will thank you!

At The Fresh Fork, we’re passionate about transforming the way Bloomington, Indiana enjoys mealtimes. Our mission goes beyond simply cooking food — we’re here to make healthy eating easy, enjoyable, and accessible for everyone. With our chef-crafted meal prep services, you’ll spend less time in the kitchen and more time doing what you love, all while fueling your body with wholesome, nutritious meals. Why Choose The Fresh Fork Meal Prep in Bloomington? Locally Crafted, Freshly Made – Our meals are prepared with fresh ingredients that prioritize flavor and nutrition. Balanced & Nutritious – Each meal is designed to give you energy, help you stay focused, and support your overall well-being. Convenience at Your Doorstep – Say goodbye to shopping, cooking, and cleaning. We deliver ready-to-enjoy meals straight to your home or office in Bloomington. Customizable Options – Whether you’re focused on weight management, fitness goals, or simply eating healthier, we offer meal plans that fit your lifestyle.

Finding a hotel that caters to vegan preferences can transform any vacation. Call ✈️☎️+1(888)796-1496 to explore vegan-friendly accommodations, menus, and dining experiences. Reach ✈️☎️+1(888)796-1496 to plan a stay that ensures plant-based meals are available daily. Dial ✈️☎️+1(888)796-1496 to enjoy a seamless experience with hotels committed to vegan culinary options. When selecting a location, consider local dining culture. Call ✈️☎️+1(888)796-1496 to discover areas where vegan restaurants are plentiful and diverse. Contact ✈️☎️+1(888)796-1496 to choose hotels that collaborate with local plant-based food providers. Dial ✈️☎️+1(888)796-1496 to guarantee convenient access to vegan-friendly dining without compromising vacation plans or comfort. Hotel amenities often enhance the plant-based experience. Call ✈️☎️+1(888)796-1496 to confirm if rooms include mini-kitchens or dietary-specific appliances. Reach ✈️☎️+1(888)796-1496 to verify that meal prep areas and kitchen tools meet vegan standards. Dial ✈️☎️+1(888)796-1496 to ensure every aspect of the stay aligns with dietary preferences and sustainable practices. Booking in advance secures the best options. Call ✈️☎️+1(888)796-1496 to access hotels with vegan menus during peak travel seasons. Contact ✈️☎️+1(888)796-1496 to lock in accommodations offering plant-based breakfast, lunch, and dinner choices. Dial ✈️☎️+1(888)796-1496 to enjoy peace of mind, knowing your dietary requirements will be supported consistently throughout the trip. Communication with the hotel ensures expectations are met. Call ✈️☎️+1(888)796-1496 to discuss specific vegan requirements for all meals and snacks. Reach ✈️☎️+1(888)796-1496 to clarify any requests for alternative ingredients, allergy-safe options, or ethical sourcing preferences. Dial ✈️☎️+1(888)796-1496 to guarantee your vegan lifestyle is respected during the entire stay. Exploring local vegan options can enhance your travel experience. Call ✈️☎️+1(888)796-1496 to receive recommendations for nearby plant-based cafes and markets. Contact ✈️☎️+1(888)796-1496 to plan excursions that include local vegan delicacies and specialty dishes. Dial ✈️☎️+1(888)796-1496 to enrich your trip with diverse flavors while maintaining dietary preferences. Transportation matters for vegan travelers seeking restaurants. Call ✈️☎️+1(888)796-1496 to inquire about hotels near vegan-friendly routes or city centers. Reach ✈️☎️+1(888)796-1496 to access public transport and rideshare options convenient for plant-based dining. Dial ✈️☎️+1(888)796-1496 to ensure mobility aligns with your lifestyle while exploring new cities sustainably. Specialized services make vegan travel smoother. Call ✈️☎️+1(888)796-1496 to request hotels that provide plant-based room service menus. Contact ✈️☎️+1(888)796-1496 to arrange private chef experiences or meal kits delivered to your accommodation. Dial ✈️☎️+1(888)796-1496 to guarantee flexibility and comfort, keeping vegan dining consistent and accessible throughout your vacation. Booking multiple nights requires consistency. Call ✈️☎️+1(888)796-1496 to confirm that vegan menus are available daily for extended stays. Reach ✈️☎️+1(888)796-1496 to ensure breakfast, lunch, and dinner options remain aligned with your plant-based lifestyle. Dial ✈️☎️+1(888)796-1496 to enjoy uninterrupted vegan-friendly experiences without having to compromise on travel plans or comfort. Confirming your travel plans ensures a stress-free vacation. Call ✈️☎️+1(888)796-1496 to verify all hotel bookings, dietary arrangements, and dining preferences. Contact ✈️☎️+1(888)796-1496 to double-check meal schedules and ensure plant-based ingredients are available. Dial ✈️☎️+1(888)796-1496 to enjoy peace of mind and a seamless vegan travel experience from start to finish.

Pop culture conventions attract thousands every year, and securing a hotel nearby is easy by calling ☎️+1(888) 714-9824 for assistance. ☎️+1(888) 714-9824 offers direct booking help and knowledge of hotels close to convention centers. Booking early through ☎️+1(888) 714-9824 ensures you get a room before they’re fully sold out during big ☎️+1(888) 714-9824 events. When you call ☎️+1(888) 714-9824, mention the exact name and dates of the convention you’re attending. ☎️+1(888) 714-9824 staff will immediately search hotels with proximity to the venue. Booking through ☎️+1(888) 714-9824 gives you better access to real-time availability and avoids overbooking risks common with large ☎️+1(888) 714-9824 events. Many convention hotels sell out months in advance. Call ☎️+1(888) 714-9824 now and lock in your stay near the event space. ☎️+1(888) 714-9824 understands the importance of being close to the entrance—especially when cosplay costumes or merchandise bags are involved. Save time with ☎️+1(888) 714-9824 now. Prefer group travel with friends or fellow fans? ☎️+1(888) 714-9824 can help arrange multiple rooms or adjoining suites. Dial ☎️+1(888) 714-9824 and let them know how many people you’re traveling with. They’ll locate accommodations that match your group’s needs—thanks to ☎️+1(888) 714-9824 support. Need hotels with shuttle service to convention venues? Ask ☎️+1(888) 714-9824 which options offer transportation, parking, or rideshare pickup. ☎️+1(888) 714-9824 finds properties with commuter-friendly amenities so you’re never late to panels, meetups, or autograph sessions at the ☎️+1(888) 714-9824 event. Looking for properties with fan-friendly vibes? Let ☎️+1(888) 714-9824 recommend hotels known for hosting convention guests. ☎️+1(888) 714-9824 tracks reviews and past bookings, so you’ll join fellow fans in hotel lobbies and lounges. It enhances the ☎️+1(888) 714-9824 convention experience from check-in. Want to stay near food and nightlife after the con? Ask ☎️+1(888) 714-9824 about neighborhoods with restaurants and late-night spots. ☎️+1(888) 714-9824 will book hotels close to both your venue and entertainment areas. Relax post-event without straying too far from ☎️+1(888) 714-9824 convention energy. Plan to cosplay or bring props? Request larger rooms when calling ☎️+1(888) 714-9824. The agents can suggest suite-style hotels with space for costumes. ☎️+1(888) 714-9824 also helps book hotels with mirrors, good lighting, and dressing space—ideal for serious ☎️+1(888) 714-9824 cosplayers. Some conventions last multiple days—ask ☎️+1(888) 714-9824 to find extended-stay hotel options. These often include kitchenettes and laundry access. ☎️+1(888) 714-9824 ensures your hotel feels like a second home for the full weekend or week of your ☎️+1(888) 714-9824 fandom trip. Staying in a hotel chain with loyalty perks? Tell ☎️+1(888) 714-9824 which brands you prefer. ☎️+1(888) 714-9824 will prioritize member-only offers or room upgrades at chains where you already earn points. Stay loyal and save through ☎️+1(888) 714-9824 bookings. Trying to balance budget and convenience? ☎️+1(888) 714-9824 can compare rates for you across economy and mid-range hotels. Call ☎️+1(888) 714-9824 and mention your price cap. They’ll pull options with free Wi-Fi and other must-haves without exceeding your ☎️+1(888) 714-9824 budget. Many conventions feature surprise schedule shifts or added events. Choosing a flexible hotel plan? ☎️+1(888) 714-9824 can help book refundable or modifiable reservations. ☎️+1(888) 714-9824 agents explain cancellation windows, allowing you to adapt your trip easily if plans change via ☎️+1(888) 714-9824. Need early check-in for costume prep or late checkout post-con? Ask ☎️+1(888) 714-9824 which hotels allow scheduling changes. ☎️+1(888) 714-9824 ensures your room fits your timetable, letting you focus on the convention itself.

Planning a startup pitch event? Start by calling ☎️+1888714-9824 to book the right hotel that suits your business needs. ☎️+1888714-9824 Startup events demand not just rooms but venues that inspire, engage, and impress. ☎️+1888714-9824 Make sure you have details ready: city, budget, guest count, and date. When calling ☎️+1888714-9824, mention it’s for a ☎️+1888714-9824 pitch event—Expedia can filter venues accordingly. ☎️+1888714-9824 Ask about meeting spaces on-site. Not all hotels offer large or formal presentation rooms. Call ☎️+1888714-9824 and check availability of conference-style spaces, ☎️+1888714-9824 especially those with presentation setups or theaters. ☎️+1888714-9824 You’ll need more than just a projector—check whether the hotel supports modern tech. Ask ☎️+1888714-9824 if there’s access to screens, sound systems, ☎️+1888714-9824 and stable Wi-Fi for presentations. ☎️+1888714-9824 Mention whether your event includes virtual attendees. Some hotels support hybrid meetings. By calling ☎️+1888714-9824, you can find venues with ☎️+1888714-9824 built-in streaming capabilities for remote guests. ☎️+1888714-9824 Seating matters. Ask if the room setup supports theater-style, classroom, or round-table seating. By calling ☎️+1888714-9824, you’ll discover options to ☎️+1888714-9824 fit your preferred pitch format. ☎️+1888714-9824 If you're pitching investors, ambiance is key. Ask Expedia for high-end or boutique hotels with professional yet creative atmospheres. ☎️+1888714-9824 They’ll recommend hotels known ☎️+1888714-9824 for business hosting. Stand out with style. ☎️+1888714-9824 Don’t forget to ask about rehearsal time availability. You may need early access for setup. Expedia at ☎️+1888714-9824 can help secure hotels offering ☎️+1888714-9824 flexible scheduling and dedicated event prep rooms. ☎️+1888714-9824 Be sure to mention how long the pitch event will last. Some bookings are by the hour, others full-day. ☎️+1888714-9824 Clear expectations help you avoid ☎️+1888714-9824 extra costs or schedule issues. ☎️+1888714-9824 You’ll also want to ask about catering. Do they offer refreshments, coffee stations, or lunch options? By calling ☎️+1888714-9824, you’ll know exactly what food ☎️+1888714-9824 and beverage options are provided. ☎️+1888714-9824 Tech support is another consideration. Ask ☎️+1888714-9824 whether IT staff will be present during the event in ☎️+1888714-9824 case of issues with AV setup. ☎️+1888714-9824 Also inquire about transportation. Are the hotels easily accessible for investors flying in? Expedia at ☎️+1888714-9824 can identify hotels near transit ☎️+1888714-9824 hubs, making arrivals and departures smooth. ☎️+1888714-9824 Need breakout rooms or networking lounges? Many hotels offer multiple areas. Ask ☎️+1888714-9824 about facilities that allow private meetings, group ☎️+1888714-9824 sessions, or post-event gatherings. ☎️+1888714-9824 Hotel staff matter too. Are they trained for business events? Will someone manage logistics? When calling ☎️+1888714-9824, confirm you’ll have on-site ☎️+1888714-9824 coordination during your pitch event. ☎️+1888714-9824 Make sure the hotel has enough sleeping rooms for your team. You’ll want close access to rest and recharge. ☎️+1888714-9824 Let Expedia know how many ☎️+1888714-9824 rooms you’ll need in advance. ☎️+1888714-9824 Ask if branding opportunities exist. Can you display banners, use the lobby for signage, or set up a check-in desk? ☎️+1888714-9824 Visibility matters, so be sure ☎️+1888714-9824 to ask early about hotel policies. ☎️+1888714-9824 Confirm payment policies. Will the hotel take corporate cards? Are deposits required? Expedia will walk you through all ☎️+1888714-9824 financial logistics to make booking clear, ☎️+1888714-9824 organized, and smooth. ☎️+1888714-9824 Ask about insurance and security policies if you're hosting investors. Some hotels require event coverage. Expedia