Search Results: Coping
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10 results of 16 Blog Posts
Collard Greens Recipe, Low Fat!
I just realized that I have neglected to share a collard green recipe with you. This is my go to, lower in fat recipe that I use most often. I always buy a large bunch of greens and cut them up myself. I cut the leaves thin and leave the stalks in t (read full article)
Bhindi Kadhi/Bendakaya Majjiga Pulusu/Okra, Buttermilk Soup
When we tired of eating dal we like to eat majjiga pulusu/ kadhi. Majjiga pulusu is made with sour curd/Sour butter milk. We used to make this majjiga pulusu with vegetables like Bhindi/ Squash. It is very tasty and so simple to prep (read full article)
Fantastic Fridays: APPLE-icious!
Friday is finally here! At least these Fridays are greeted with nicer weather these days! Which is why everyone should be enoying a cocktail out in the sun (sorry to anyone coping with rain)! Friday's cocktail is a classy, refreshing and super yummy (read full article)
Tuesday Treat: “Not Becoming My Mother” by Ruth Reichel
"Not Becoming My Mother" by Ruth Reichl Editor in Chief of now defunct Gourmet magazine, restaurant critic and author, Ruth Reichl has dipped her hand into every aspect of the food world. But “Not Becoming My Mother And Other Thing (read full article)
Had a Bad Day…
I’ve been blue and I’m guessing this will be my general status quo for a while. I’m very much a type 7 kind of person so I don’t do very well sitting on my couch and feeling sorry for myself. I’m the kind of person who (read full article)
Dealing with Rejection
One of the ways I deal with rejection is to busy myself with multiple tasks and numerous new ventures. Yes, some of the more enlightened ones among us would refer to this as 'denial' but hey, it's my denial so I guess I'm entitled to outwork it my wa (read full article)
New Year’s Resolutions – Tangerine and Ricotta Crêpes
Midnight strikes and the ballroom explodes with jovial hollering—“Happy New Year!” Everyone says it, in every country and in every language. We all want happiness in the coming year (especially after last (read full article)
RICH, I wonder ….
Bad service irks me at RICH . . . The bread, he said, is my fault. I didn’t order fresh bread, this is from yesterday. The trinchado, he continued, is a Portuguese dish and this is how it is, it is oily. I asked him to repeat himself on both accoun (read full article)
Design to a Cost
When doing food product development, you should base your concept around a cost. A lot of the time, developers get confused between the art and the commercial. Even in the restaurant industry chefs base their meals on a targeted price. In the (read full article)
Design to a Cost
When doing food product development, you should base your concept around a cost. A lot of the time, developers get confused between the art and the commercial. Even in the restaurant industry chefs base their meals on a targeted price. In the competi (read full article)
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