Sentences with phrase «doing in the kitchen for»

Definitely not at a professional level, but I know what I'm doing in the kitchen for the most part.

I think he wore it to remind me of all the work he's done in the kitchen for me!

I have been dying to do this in my kitchen for eons but my hubby isn't wavering.

Not exact matches

Before that, he was doing the actual chef thing as John Mitzewich, working in kitchens for years and eventually teaching at the California Culinary Academy in San Francisco.

At the Home Depot in Richmond, B.C., where do - it - yourself workshops are regularly offered in Cantonese, you'll find helpful tips on how to update the bathroom or kitchen in time for Chinese New Year.

Your Better Kitchen has been using the Rubbermaid Easy Find Lids for three years, and the reviewer reports that the lids store easily inside of each other, don't crack in the freezer, and don't absorb food flavors.

My personal triggers are my to - do list, water or tea, and the kitchen table or an office for admin tasks and my desk or isolated outdoor spots with limited Wi - Fi (it frees me from browsing the internet) for creative work, prompting me to get in the zone.

Family, freinds, lovers, neighbors, co-workers, the postman, people from your church, people you like, people you don't like, your ex-husband or ex-wife (I know you don't want to, but take one for the team), the cashier at Walmart, your child's teacher, the kid in the drive - thru window at McDonald's, the random encyclopedia salesman that knocks on your door while your eating dinner, the pushy car salesman who doesn't believe your «just looking,» the overweight plumber wedged under your kitchen sink

Some can barely wend their way through their kitchen for all the foil - covered dishes borne over by neighbors doing what they can to fill the suddenly hollow space in a once - full home.

They work in soup kitchens, care for abandoned babies, teach adults how to read, treat the sick, and do countless other good works, for which they receive almost no recognition and very little pay.

For example, if a couple wash the dishes together in the kitchen this issomething that they do with their bodies, it is something that can «make» love between them, but it can only do so because the principle that is eliciting the love is spiritual not bodily.

We didn't have any pavement for skating — which was a mercy, given their proficiency level — but I let them skate in the kitchen, where the only danger was that they might fall into the corner of the table and rip their faces open.

Even in the general media, scandal stories are typically accompanied by an acknowledgment of the fine work done by most priests in helping the poor, providing shelters and soup kitchens for the homeless, and so forth.

I still feel more comfortable in school gymnasiums, kitchen tables, forests, and pubs for church, than I do in the monuments to the modern mega church movement.

This is not a job for someone else to do, it is sacred because it's my life and it's their life and they will remember there was joy here in this family instead of muttering resentment and eye rolling on the kitchen floor after breakfast.

Some Pioneer AAs did read the following titles which mention a «higher power» of one sort or another: (1) Ralph Waldo Trine, In Tune with the Infinite: Or Fullness of Peace, Power, and Plenty (NY: Thomas H. Crowell, 1897); (2) William James, The Varieties of Religious Experience (NY: First Vintage Press / The Library of America Edition, 1990); (3) Elwood Worcester, Samuel McComb, and Isador H. Coriat, Religion and Medicine: The Moral Control of Nervous Disorders (NY: Moffat, Yard & Company, 1908); (4) Victor C. Kitchen, I Was a Pagan (NY: Harper & Brothers, 1934); (5) A. J. Russell, For Sinners Only (London: Hodder & Stoughton, 1932).

We didn't have beds for them; they just slept on the couch and in the kitchen, saying, «We're not leaving you alone.»

It resides not in the acceptance letter, but in the sound of the printer cranking out yet another draft, not in a bouquet of roses but in a midnight trip to the drug store for cold medicine, not in the new car or updated kitchen or week at the beach but in the realization that we don't really need those things after all.

As for the church in the old days the churches ran more of the food pantries and soup kitchens (a lot do still).

Until the guy who paid for these billboards grabs a laddle or gets himself in the kitchen heating a pot, I frankly don't care what he thinks about my religion.

It's a total superfood in the kitchen, and one of my absolute favourite beauty staple too — although don't worry, I have two separate pots of this on the go at the same time, one for the -LSB-...]

As for my brothers — they are very adept in their kitchens in their own right but when they need a recipe or culinary help - who do you think they call?

But folks with no or impaired vision in the kitchen do not «feel around» as a substitute for sight, or if they do, I'm sure those who are more savvy in the kitchen are wary of basic — if not more advanced — hygiene.

I don't have room for a scale in my kitchen and I cook by the volume not weight.

I made these for party while in New Mexico and had fun doing them, despite not cooking and baking in my own kitchen.

Don't have to slog in the kitchen to whip up a delicious meal for two on Valentine's day or date night.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

As meaty stews and roasted chickens start to pop up everywhere now that it's fall, where do you go for inspiration for new vegetarian meals in your kitchen?

[For all it's brand spankin» new gloriousness, our kitchen doesn't have very much space in the way of food storage so we had to figure out a shelving situation because this hippie has a lot of grub to store.]

Although she doesn't make her way around the kitchen the way she used to nanny still has the energy to help out by rolling all the cookies in powered sugar for us.

My family just did a dance in the kitchen when I told them I was making this for dinner again.

Yeah, I don't really know either, but I just haven't felt that Christmas spirit push to spend all day in the kitchen baking up lovely treats for everyone.

He even suggested (not once but several times and counting) that I ask the manager of the restaurant for a post in their kitchen when we are back in Singapore, so that I can learn how to cook like they do but at home to his majesty desire.

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

It could explain that when I had to get rid of gluten in my kitchen, because one of my kids is gluten sensitive, it was easy for me to identify what contained gluten (not that much) and what did not (a lot) in what we were already used to have in our plates.

The handy «quick fixes» I invented for my convenience during the last 20 years in my kitchen are easy and more fun do with whatever is available at that particular day in my kitchen.

Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.

11/30 — Cravings of a Lunatic 12/2 — Petite Allergy Treats 12/4 — food Faith Fitness 12/5 — The Bitter Side of Sweet 12/9 — Love and Confections 12/11 — That Skinny Chick Can Bake 12/12 — The Joyful Foodie 12/14 — Heather's French Press 12/16 — Food Done Light 12/18 — The Girl In The Little Red Kitchen 12/19 — Mom's Test Kitchen 12/21 — Lemons for Lulu

The Kitchen is doing a pantry makeover just in time for spring!

In a world of food blogs, I don't have much use for just any old cookbook these days, but I've been waiting for the smitten kitchen cookbook forever!

Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.

I had a craving for these last week and I did not have time to make the drive to the orchard, so I decided to try and recreate the recipe in my own kitchen.

I followed the recipe exactly using weights on a kitchen scale (honestly I do it to dirty less dishes, as I just plop the mixing bowl onto the scale and scoop in, taring for each new ingredient) and following instructions.

They're perfect for busy nights when you don't want to be in the kitchen long prepping or cleaning after your meal.

Hmm, it is hard for me to know since I am not in your kitchen with you, I have made this crust several times and not had a problem, it isn't a very sweet crust, do you mean bitter as in the cocoa?

I even have a deal going with one of the guys in the kitchen that every time I make them for a guest I have to make him one extra — I know he's just waiting to see my enthusiasm wear thin but I don't think it ever will... I mean: it's a strawberry.

If you want a delicious dish packed with Mexican - style flavors and don't want to slave over in the kitchen, this super easy recipe is for you!

I took all the decorating classes and love to decorate cakes, so when I got layed off my job last year I wanted to open my own cake shop, and its not as easy as you think at least were i live in pa you have to contact the health dept plus you have to make sure your house is zoned commerical contact your local borough office if your not you will have to have a hearing and it cost about 300 dollars for that, plus i couldn't have the bake shop in my house unless i had a separate kitchen for the bake shop, and one for my family plus no pets aloud, i am lucky enough that i have a rental house next to mine that i'm turning into a bakeshop but i have to turn it into a business, i've been working with the small business assoc. and the health dept plus there are permits i need, electric has to be updated and new lighting, plus the plummer has to do alot because i have to have a 3 bay sink and a grease trap, gas lines need to be ran for the oven,

I found a great resource in Ellen's Kitchen for estimating quantities for large gatherings, although it doesn't say much for my math skills when my estimates, in most cases, ended up being about twice what they should have been!

By minimalist I mean a kitchen in a town whose one market doesn't carry parchment paper... a kitchen whose oven temperature I can only guess at... where you make do with the ingredients you have... where fingers substitute for a pastry brush... where the ellipsis has free rein....