«If there's six
inches of powder or more, the office closes for the moment so we can take a run and share that passion with our clients.»
In drought - stricken California, a number of El Niño - related storms have already dumped much - welcomed snow across the Sierra Nevada — as many as 36
inches of powder in two days fell on Mammoth Mountain in November.
With an award - winning ski school, an onsite, state - licensed childcare facility, and the bounty of 300 annual
inches of powder snow backed up by state - of - the - art snowmaking, Deer Valley ® offers guests a complete vacation experience.
ABC's AccuWeather service is calling for 8 to 12
inches of powder by the end of Wednesday evening.
On the icy circuit, the Renegade stayed well - controlled at speeds approaching 70 mph across several
inches of powder above 8 inches of ice.
The Lock button is great because in 18
inches of powder you are going to need power to all four corners from the get - go.
«I wanted
every inch of the powder room to be special,» says designer Colleen Bashaw.
Not exact matches
One major exception: when 20
inches of fresh
powder fall, it's «understood that nobody works,» she says.
Choose one
of the basic models, or upgrade to any
of our 1» thick laminate or bamboo tops, a UV - cured
powder coated recycled wood desktop, or one
of 11 species
of hand cut and finished solid woods, customizable to the quarter
inch.
A few
inches of white
powder brings an unusual and welcome softening
of sound» in cities, the hum
of traffic is muffled; in the suburbs even the broom
of the ubiquitous snowblower is reduced to a faint and unintrusive whir, one that remains mostly beneath the surface
of one's awareness.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 -
inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa
powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 -
inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 -
inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter / Place in a 9 -
inch square or 10 -
inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1
inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle
powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking
powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4
inch rounds.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 -
inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 -
inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1
inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry
powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
Preheat oven to 325 F. (170 C.) Roll 1 -
inch balls
of dough in a bowl
of powdered sugar, coating them completely.
1 two -
inch piece
of ginger, peeled and roughly chopped; or 1/2 teaspoon
powdered cinnamon (optional; see Notes)
Once the oil was hot, I sauteed a diced onion, two tablespoons
of chopped cilantro, about an
inch of sliced lemongrass, two cloves
of minced garlic, and one teaspoon each
of turmeric, curry, ginger
powder, and cumin.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 -
inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 -
inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
6 cups chopped watermelon (1 -
inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili
powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile
powder Pinch
of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
Melt butter, chocolate, and espresso
powder in large heatproof bowl set over medium saucepan filled with 1
inch of barely simmering water, stirring occasionally until smooth.
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 -
inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile
powder, for garnish
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot
powder 3 lemongrass stalks — cut into 2 -
inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light agave syrup or other sweetener
of choice
6 cloves garlic 1 2 -
inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 -
inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2
inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry
powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
I put a half a cup to three quarters cup
of rolled oats in a jar, cover it by an
inch with plant milk (a mix
of almond and soy), add a tablespoon
of raw cacao
powder, a quarter teaspoon
of ground cinnamon, a good drizzle
of maple syrup, stir it together and let it sit overnight.
Ingredients For The Chicken: 4 chicken breasts (pounded 1/2 -
inch thin) 2 teaspoons each
of onion
powder and garlic
powder 1 tea...
Four varieties
of vegetables, particularly potatoes 2
inch cubes, cauliflower florets, carrots 2
inch juliennes, and 1
inch pieces
of beans, red chilli
powder, garam masala / biryani
powder, turmeric, and salt are added and the curry is cooked.
Ingredients: 1 lb (454 g) grass - fed ground beef 1 tbsp (15 g) seeded jalapeño, finely diced 1 clove garlic, minced 2 tbsp (5 g) cilantro, chopped 1/2 tsp kosher salt 1 tsp (4 g) sesame seeds 1/2 tsp onion
powder 4 quarter -
inch (6 mm) slices
of red onion 4 half -
inch (1 cm) slices
of fresh pineapple
1 lb chicken breasts / thighs, cut into 1
inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or more)
of red chilli
powder (optional) pinch
of red food coloring (optional) salt and pepper to taste
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 -
inch cubes) 1/3 cup chopped fresh cilantro
We ended up with about 8
inches of fresh
powder with a good
inch of ice.
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili
powder, thyme, chili flakes) 8 chicken thigh fillets (or mix
of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1
inch piece
of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking
powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4
inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4
inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking
powder Zest
of one small orange (+ zest
of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 -
inch pieces 1/2 cup heavy cream 1 teaspoon kosher salt
Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 -
inch cake ingredients: for the citrus almond cake: 4 eggs zest
of 2 limes zest
of 2 lemons 100 grams (1/2 cup) granulated sugar, divided in two 150 grams (1 1/2 cups) almond flour 1 teaspoon baking
powder juice
of 1/2 lemon 1/2 teaspoon kosher salt
Here's how to make a green smoothie
of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 -
inch slices, and freeze in a plastic bag overnight) 1 cup
of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile
powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion
powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 -
inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
1 tablespoon cumin seeds 1
inch fresh ginger, peeled and finely chopped 1/2 tablespoon medium curry
powder Pinch
of turmeric 2l stock — vegetable or chicken
1 c. old fashioned oats 1/2 t. baking
powder 1 1/2 t. ground cinnamon Pinch
of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1 large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and diced into 1 / 2 -
inch pieces 1/2 c. raisins
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking
powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 -
inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
In a 10 -
inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI
POWDER; heat until thoroughly warmed, stirring as needed -LCB- cooking tip: add small amounts
of water to adjust consistency -RCB-
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an
inch of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 -
inch slices, and freeze in a plastic bag overnight) 1 cup
of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry
powder 1 tablespoon honey freshly ground pepper 3 8 -
inch flour tortillas or wraps
of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried