Sentences with phrase «enough food for thought»

The acting is spotty, and some of the situations seem rather contrived (a sheriff's convention rolls in right at the most inopportune time), but all in all, Drugstore Cowboy is a good drama, nicely directed, and with enough food for thought to make it worth revisiting from time to time.

It's smart, funny, sad, and intelligent, and despite the overriding message seeming mostly intangible, it still manages to offer enough food for thought to more then justify its three hour running time.

Lovelife isn't really a keeper for the video library, but if there's nothing else on television and it happens to be on, it provides enough food for thought and interesting characterizations to be worthwhile.

This is mature popcorn entertainment with just enough food for thought to stick in your memory.

Even if the characters don't always seem anything more than puppets at the hands of a storyteller, the bits of human insight underneath provides more than enough food for thought than most films of this ilk allow, and even some moments of bittersweet, and even comical, irony.

Odd and twisted, The Dark Backward has plenty to thrill admirers of ugliness and enough food for thought to interest the rest of us too.

«Never, if you work to live and to grow, never will you be able to say to matter, «I have seen enough of you; I have surveyed your mysteries and have taken from them enough food for my thought to last me for ever.»

Not exact matches

If you think about it, if you go back to 1800, it took 80 percent of the labor force to produce enough food for the country.

I personally believe that the above are good enough reasons to add pressure to Treasuries, but if we want more food for thought, we can not forget that China is the largest holder of US government bonds after the Fed and if the rhetoric around a trade war escalates we can assume that this point would most likely be touched by Chinese counterparties.

if you can lie to yourself with immunity, you might be an atheist if you think the indifferent support your side, you might be an atheist if you don't think at all, you might be an atheist if you are drawn to religious discussions thinking someone wants to hear your opinion, you might be an atheist if you copy paste every piece of crap theory you find, you might be an atheist if you think you are right no matter what the evidence shows, you might be an atheist if you can't hold your water when you think about science, you might be an atheist if you can't write the word God, with proper capitalization, you might be an atheist if you think your view has enough support to be a percentage of the seven billion people on earth, you might be an atheist if you think The View has enough support to be a percentage of the seven billion people on earth, you might be an atheist if you live in a tar paper shack, writing manifestos, you might be an atheist if you think you're basically a good person, and your own final authority you might be an atheist if you think your great aunt Tillie was a simian, you might be an atheist if you own an autographed copy of Origin Of The Species, you might be an atheist if you think that when you die you're worm food, you might be an atheist if you think the sun rises and sets for you alone, you might be an atheist if all you can think about is Charles Darwin when you're with your significant other, you might be an atheist if all you can think about is you when you're with your significant other, you might be an atheist if you attend a church but palm the offering plate when it passes, you might be an atheist If think this exhausts all the possibilities of definition, you might be an atheist.

Do you think that there is enough space, food, water and air for all for ALL of them?

I understand where you are coming from, and I think gluten free cookbooks can be marketed to different GF audiences — the gluten free crowd is large enough that there is room for different types of GF books, and so I see a place for both books that do include naturally GF recipes (which I might call a GF lifestyle cookbook for an all around book with a variety of types of GF foods), and books whose purpose would be to focus on the more technical recipes of replacing gluten.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I think these tasted good, i used more than a few tablespoons for each one and i did notice the middle to feel dry or that uncooked kinda feeling and i wonder did i not mix well enough, other than that i warmed banana on a pan and put them on with ground flax and it was really food.

I can't be the only one who thinks there isn't going to be enough food for our holiday meals, can I?

I don't think that my particular blender would have worked for this because it doesn't have high enough power, but if you don't have a food processor, and feel that your blender would work, you could try that.

Prominent on the home page are coated and flavored pecans, pies, gift packs, 30 different varieties of fudge, nutcrackers, pecan candy — enough to fulfill any squirrel's > 36 food and drink • summer 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Summer 2011 Food and Drink - Summer 2011 Tableside Chat Contents News a la Carte Tradeshow Preview Food for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms Ifood and drink • summer 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Summer 2011 Food and Drink - Summer 2011 Tableside Chat Contents News a la Carte Tradeshow Preview Food for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms IFood and Drink - Summer 2011 Food and Drink - Summer 2011 Tableside Chat Contents News a la Carte Tradeshow Preview Food for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms IFood and Drink - Summer 2011 Tableside Chat Contents News a la Carte Tradeshow Preview Food for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms IFood for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms Inc..

The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.

Besides thinking that the meals were delicious, they were glad not to waste food — the amount provided yielded just enough for their dinner.

I have to work out how to pack all of Paloma's food in a way that is convenient enough for her to eat, how to store it safely during the day, and last but not least, I have to think about how the kids (and sometimes the teachers!)

I think of a solid serving of pasta as 3 ounces — a full meal, though 2 could be a nice plateful, and 1 ounce could be enough for a light plate so if there will be a lot of food I would count on each person having 1 - 2 ounces of pasta in which case multiple the recipe by 4 - 6.

The self - described «Hippie Chicano» food he served at his postage stamp — size luncheonette — think SoCal Mexican cuisine dragged through the aisles of a health food store — was the prototype for the kind of bright, healthyish food we couldn't get enough of.

If Arsene tested this out during pre-season I think that the worst that could happen is that he struggles and we have to go out to the market, and if he does well it will give Coquelin food for thought and should drive him on next season, while us Gooners will all sleep better knowing that if Coquelin gets injured there is someone capable to fill his role (that isn't Arteta who's legs have gone) or Flamini who isn't quite good enough.

It's a fascinating solution to a problem that might not exist, and, oddly enough, it ended with a suggestion of how players could earn more money, but I'm sure that was an ancillary benefit that was mostly a coincidence, ANYWAY, thanks again, really, food for thought.

Also it will clearly show if Gibbs is chomping at the bit, he can come in and have an outstanding game and give wenger food for thought like we all want him to or play bang average and not change ppls mind that he just isn't good enough.

Do you think the new Institute of Medicine standards for competitive foods go far enough?

she struggled and seemed sick and barely responsive, i was sick from the constant feeding and worry because even with pumping my supply was pathetic and my baby was still not responding to us, was not maintaining weight and was having to be woken for feeds and re-woken for every suck (I know this is opposite to whats written in the piece but I think my baby did not have the energy from food to even wake to take food, she was getting enough to survive, with weight loss, but not enough to be awake).

cooked carrots, any other foods I think might be «soft» enough, like a bite of lasagna, for example, is promptly spit out of their mouths or choked on.

He loves it and pushes the spoon away when he's had enough and tries to grab our food, particuarly if it's finger food, so I think he's ready for more.

I'm thinking more about what standards we should use to evaluate whether a school food entree looks and tastes good enough for kids.

I think it's important to remember that tiny bodies have tiny tummies, so they literally can't store enough food to last the night for quite a while.

For many, I think having crap food is acceptable if it's cheap enough but if they're going to pay more they want better quality.

One of the commonest reasons that mothers all over the world give for stopping breastfeeding or introducing complementary food early is that they think they do not have enough milk or that the quality of milk is poor.

I think the evidence is pretty clear that for instance, local, labor — intensive, low - input agriculture is the smartest option from much of the world, both in terms of providing jobs, security, stability and food, and in making those ecological systems robust enough to withstand the damage that's coming, that's already here.

He says he doesn't think that people can fish less and still provide enough food for the world.

That being said, as Chris mentioned, diet is a major driver of microbiome configuration and so I think that there is enough reason to believe that specific foods «are better» for the microbiome than others: eating a high fiber diet with lots of fruits and vegetables, resistant starches such as those from seeds and nuts, and, in general, a diet that is closer to the one we evolved to eat, including foods that were available before agriculture and fast food restaurants came along.

In general, this extremist view stems from nebulous fat - loss and clean - eating diet fads, mostly disseminated by Facebook «nutritionists» who think that reading a couple of «truth - revealing» articles on bad foods vs. good foods provides them with enough knowledge to advocate for the banning of certain food items from our diet.

I also think it is important to note that these lunches don't have as much variety of vegetables and healthy fats as we would typically eat at home, but I focus on making sure that over the course of a day, our children eat a well balanced diet and get enough of each macronutrient, so I typically make more of their favorite foods and finger type foods for lunches to keep things simple.

In addition to drinking enough water, eating fresh produce and healthy fats, and avoiding notorious belly - busters (think alcohol, soda, and sugar), certain foods are particularly good for shrinking your gut.

All the guys did was hold one hand in icy water for a short time and that was enough to bring on thoughts of comfort food.

You aren't eliminating these foods forever, just long enough to lose your taste for some of these foods so you're not thinking about them all the time.

I couldn't just enjoy my food anymore, I could only think about the protein content because I believed protein was so important for burning fat and gaining muscle, that not getting enough of it at every single meal was a health - disaster.

I am going to rely on foods like meat, non-starchy vegetables, avocados and coconut oil - that's why I think it must be quite hard for you to get enough food.

For many people this general idea of reducing carbohydrates can be enough and, if you're not looking for a tangible percentage or amount to aim for, then it can help you to think more about the foods that you are eating in a dFor many people this general idea of reducing carbohydrates can be enough and, if you're not looking for a tangible percentage or amount to aim for, then it can help you to think more about the foods that you are eating in a dfor a tangible percentage or amount to aim for, then it can help you to think more about the foods that you are eating in a dfor, then it can help you to think more about the foods that you are eating in a day.

It sickens me to think how people actually are ignorant enough to believe that GRAINS, of all the natural foods millions of people have eaten for millions of years, are harmful to the brain and increase the risk of cognitive decline.

Recommended limit is 2 bars a day, but I think there's so much real food out there that, even for an extremely busy person, 2 bars a week should be enough.

While I love the internet and love to receive and share people's success stories of healing their Hashimoto's, I've seen an unfortunate side effect of these success stories... I've had too many clients who have heard of others who healed themselves with exclusion diets and bone broth, get stuck in thinking they need to exclude more and more foods while their health continues to decline and they beat themselves up for not being «strict» enough on their «healing diet.»

Eating a healthy and well - balanced diet is crucial for consuming enough potassium, but even people who eat plenty of nutritious foods might not be getting as much of the mineral as they think they are.

For example, if an active person were to eat in a calorie - deficit suitable for a very lightly active person, then the body is likely to slow the metabolism and this will result in the body holding onto unwanted fat (or stubborn fat) because it does not think it will receive enough energy to complete daily tasks through food consumptiFor example, if an active person were to eat in a calorie - deficit suitable for a very lightly active person, then the body is likely to slow the metabolism and this will result in the body holding onto unwanted fat (or stubborn fat) because it does not think it will receive enough energy to complete daily tasks through food consumptifor a very lightly active person, then the body is likely to slow the metabolism and this will result in the body holding onto unwanted fat (or stubborn fat) because it does not think it will receive enough energy to complete daily tasks through food consumption.