Sentences with phrase «have them in kitchen where»

Great to have them in kitchen where you'll always have a FUN food container handy.

Not exact matches

«You can think about Pirch in terms of a restaurant in the sense that we have commercial kitchens and you can also think about it in terms of a spa, where we have environments with steam and dry sauna and all these different showerheads running,» says founder Jim Stuart.

«I've been a hustler my whole life, selling baseball cards and sneakers,» says Tebele, 26, speaking from his disheveled headquarters in SoHo, where miscellaneous FuckJerry merchandise clutters corners and dishes pile high in the kitchen sink.

There was beer in the fridge and a ladder in the kitchen, built by Newell's dad, that led to a roof where early employees would sometimes gather for lunch.

The Porch «We have a screened - in porch off the kitchen where we like to eat dinner when the weather's warm.

In the case of LYFE Kitchen, that answer is food the consumer will love, food that is better for them, and a place where they have the power to choose their own food policy.

A year into the project, the weedy field has a compost heap full of organic waste from the kitchen; a growing orchard with biblical fruit trees including a fig and an apple; a Havdalah circle where visitors and residents of the farm gather weekly for a religious ceremony marking the end of Shabbat; and a shmitta area — a part of the land that is allowed to lie fallow for one year out of every seven, as commanded in the Torah.

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.

I recall absolutely loosing it one day when I called for my mom, thinking she was in the kitchen where I'd last seen her.

Then we have eugenics programs, testing of chemicals and radiation on unsuspecting civilians, slavery, women having no right other than to shut up and stay in the kitchen, children working in factories... I'm not seeing where we were doing all that well when we were supposedly so Godly.

We have instead what Auden calls the «time being»: «For the time being, here we all are, / Back in the moderate Aristotelian city / Of darning and the Eight - Fifteen,» where the «kitchen table exists because I scrub it» and we realize «we had forgotten / The office was as depressing as this.»

My relationship with God a that time was intimate and highly fulfilling, (though quite at odds with what was taught at the churches I attended then), not something I can say of the years after that... but living in economic security I had never been in a place where my kitchen pantry was empty.

«Where we see our greatest opportunity for growth is looking at new product lines and new opportunities in something like new production facilities that would include processing facilities and a USDA kitchen,» Pavlofsky says.

«That's where we got into high - quality grab - n - go food offerings and having a kitchen in the store, center stage,» Woerner says.

Many years later, I then got to know my Argentine housemate, Juan, on exchange in Mannheim, Germany, where we would chat in our shared kitchen — a sprinkling of sentences here and there as I finished dinner and as he started his — where we'd eventually fall in love and after two years of a long - distance relationship, I later moved to Buenos Aires to live in the same country and continent as him.

Since I finally had a few days off and was able to get back in the kitchen after a very long absence, I picked up right where I left off with my #TracyTastesAmerica project.

In truth, these photos are old enough to go back to Chicago, where the lighting was good and I had all my favorite kitchen tools.

It was one of those recipes where I had just about everything for it already in my kitchen.

All the back - and - forth between the kitchen to where I photograph my recipes (on the far end of the house and down two flights of stairs in the basement) had me feeling like I'd just run a marathon and climbed the Empire State Building!

This is not to say that I don't follow yours most of the time, it's just that you do inspire me to boldly go where I would never have gone before in the kitchen!

Oh my gosh, if you were baking that in the kitchen on my floor, I'd totally pop out into the hallway to see where the yummy smells were coming from!

This book has been cooked up in the Ayurvedic kitchens of Kerala, where I spent time last year studying Ayurvedic nutrition and cooking.

Recently I've been wanting a small sweet to sell in our (wine) tasting room kitchen where we have sandwiches and salads on the weekends.

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....

We are currently house - hunting in San Francisco and I've been torn between buying a place with an updated kitchen or one where we'd have to renovate.

You know those nights where you're in a hurry and you just don't have a lot of time to spend in the kitchen?

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

I have no idea where it originated but I am almost 99 percent sure it came about because some Southern mom found herself in the kitchen with both ground meat and rice and didn't know what else to do other than toss them together!

Here are my excuses — I am so used to Brooklyn Kitchen competitions where everyone is a crazy foodie and eats meat that it slipped my mind that so many vegetarians would be in attendance, which is shameful, as I was a vegetarian for 15 years, and macaroni and cheese was basically a food group to me then.

I was having a horrible day in the kitchen where it seemed like everything was going wrong.

It has an in - house research and development lab and test kitchen where it works with clients to create custom cheese product, cheese substitutes, blends and imitation cheeses.

Her new menu will give a nod to the Nlavors of cuisine found in The Florida Keys, the Caribbean Islands, and Latin America, where she has spent a considerable among of time since she was last in the Essensia kitchen.

I'd love to help, but unfortunately not being in the kitchen with you precludes me from being able to see where the problem lies.

New Jersey, US About Blog This blog is my recipe journal (mostly Andhra recipes) where I write about the new (and old) recipes that I have tried in my kitchen.

In case you are in a horrible situation where you aren't able to jump to the kitchen and make these right away... have a laugh at thisIn case you are in a horrible situation where you aren't able to jump to the kitchen and make these right away... have a laugh at thisin a horrible situation where you aren't able to jump to the kitchen and make these right away... have a laugh at this:)

By the time I made waffles for the third time, I had a kitchen full of dirty dishes, paper towels all around, two bowls full of unused «failed» batter or better If I say «dough», and one batch tossed down the sink disposer, and I was standing there covered with as much flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles with all purpose flour were cooking in the waffle maker for my dear kids, making me crave them that much more.

You may have first seen us raving about these cauliflower tortillas in the Vlog: Our Ketogenic Kitchen Today where I show off the awesome plate of carne asada served with a cauliflower tortilla.

I left the remaining in a container right in the middle of the kitchen, where I was hoping people in my house would see and eat.

Also, things kept in the kitchen can have only one very specific place where it can be stored.

In our kitchen we have a large pantry with two cupboards right next to it, which is where I store all my unopened supplies, you know... sacks of rice, bags of dried beans and my preserves from last summer.

The light texture and smooth peanut butter flavor makes this a great dessert that would be perfect for a party or gathering where you want a showstopper without spending hours in the kitchen.

Big questions, indeed, and with a good solid year and a half of muffin - making behind me, I decided it was time to be bold and venture where no muffin in my kitchen had gone before: an original recipe from scratch.

As you can see from the photos, everything looks fabulous, and the aromas in the kitchen just left me wanting to cook everything Italian, like a commercial for olive oil I saw one time where a guy comes home to find out his significant other has cooked every inch of food for miles into an Italian dish!

My weekend was spent mostly in the kitchen playing with recipes where I had a few fails and a big mess.

As long as I've got a warm bed to sleep in, an apartment to call my own (even if it's rented), and a kitchen where I can cook to my heart's content, I'm a happy girl.

The weather has cooled to the point where spending a Sunday afternoon in the kitchen feels so right.

Without being in your kitchen and seeing everything going into your process, it's impossible to know where things might have gotten off.

In the US, and especially at home where I have all sorts of kitchen gadgets at the grocery store you can find so many different ingredients.

The summer is a time where I'd much rather be outside than stuck in a kitchen!

I call my boyfriend the Human Eating Machine, HEM for short, because he pretty much devours any leftovers / treats I have in my kitchen, so I totally understand where you are coming from...