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Not exact matches
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Kitchen related news.
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten
Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers
along the main woody stem.
As I opened the old falling apart yellow notebook, memories rushed back at me of the numerous times that I would sit by her red
kitchen table, and she will be at the stove, calling out the
ingredients as I would write them down, making sure I was keeping meticulous notes (and apparently doodles of flowers and boxes on the margins) about the tips and tricks that she would remark as she would cook
along.
As usual, the travel gave me some inspiration for the
kitchen along with a few
ingredients that made their way back to California via my suitcase.
Follow
along as she continues to share what she's cooking this week, experiments with
ingredients, and finds her way in the
kitchen.
My MD and ND both advised a break from eggs for me 6 months, to allow my body to reset itself (
along with some custom vitamins to help balance me out) and I happily went back to my
kitchen to try concocting some new recipes with various
ingredients that would meet my nutrient needs — which is really where this recipe came from!
PROFESSIONAL EXPERIENCE TRAPP FAMILY LODGE, Pittsburgh, PA Bartender Server (5/2013 to Present) • Greet patrons as they arrive at the bar and provide them with food and beverage menus • Take orders for food and beverages and provide patrons with a delivery timeline • Relay food orders to the
kitchen and ensure that water and welcome drinks are served • Create concoctions of alcoholic drinks in accordance to previously set menus • Mix
ingredients including liquor, soda, water, sugar and bitters to prepare cocktails • Ascertain that exact amount of each
ingredient is used in each concoction • Serve alcoholic and nonalcoholic drinks to customers,
along with their food orders • Observe patrons» liquor intake and restrict intake when they reach a prescribed mark • Stock bars with beer, wine and liquor and ensure that supplies such as water and napkins are available • Prepare and serve appetizers such as pickles, cheese and cold meats • Take cash or credit card payments in exchange of services rendered