Sentences with phrase «little food for thought»

Just a little food for thought.

Just a little food for thought.

Here's a little food for thought as you head into the end of the year: What if Facebook decided to take on Yelp and Google?

Some of the night time photography is bone - chillingly gorgeous, and this may be Reichardt's most visually refined film to date, but the script slips off the edge in its third act, providing little food for thought.

So, here is a little food for thought, because life is too short to have bad days.

Just a little food for thought this Friday!

A little food for thought the next time people slag of giroud.

Just a little food for thought in the event you're thinking about using one of the gluten - containing pastas..

Just a little food for thought

Just a little food for thought: Yes, America is mostly Christian but, the Jews are God's chosen people.

Not exact matches

Only in America can you be praised for how little you know about the rest of the world... land of the free (from thought) and home of the brave (ly stuffing our diabetic faces with more processed fast food).

Daisy, who has previously modelled for top - designers like Jean Paul Gaultier, Louis Vuitton and Agent Provocateur, said she loved cooking since she was a little girl and thinks there is no need to deprive ourselves of our favourite foods, as long as we prepare it well.

Granted my efforts are little, and who would have thought adding green food coloring into the toilet would have been something they would talk about for years!

Sharing a recipe for such a serious cause might seem very modest, but if you think a little, everything starts in a plate, and it's important to remember how much food matters in search for a healthy life.

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?

I also add a little sugar to mine while their boiling I know thats not the healthy way lol but thoughts how I've always made them Bless you Thank you for this Beautiful Soul food Blog

My first thought was an old food styling trick for making chocolate curls: Melt chocolate with a little shortening, chill the mixture in the form of a thick bar, then use the peeler to make easy and perfect chocolate curls!

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 BeeLittle 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 Beelittle 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 know some people think it's a little silly to have all of these «National Food Days», but I am an absolute sucker for them!

After parading five hundred tons of sweets around here I thought it was time for something a little bit healthier — but it had to be good, because food that tastes like cardboard is definitely not allowed on this blog.

and i think gamja jorim is good for diet also, since it's only need little oil, and the taste won't make me bored also thanks unnie for your recipe, i can make a lot of korean food because of you, unnie..

I thought I would share with you some of the recipes that I'm using as inspiration for my lunch, which might inspire you to do a little recipe - creating of your own and also maybe show you some cool food blogs to explore (if you haven't found all of these already).

Margarita Granita by Feast + West Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen Poblano & Mushroom Tosadas by The Mexitalian Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food Street Corn - style Roasted Potatoes by A Little Gathering Pork & Black Bean Stew by think fruitful Tequila Lime Tart by Love & Flour Crispy Fish Tacos with Cajun Mayo by Winstead Wandering Strawberry Watermelon Agua Fresca by A Savory Feast Shredded Chicken Gorditas by Loves Food, Loves to Eat Carne Asada Fries by Tornadough Alli Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine Raspberry Lime Rickey Margaritas by Feed Me Phoebe Slow Cooked Carnitas Style Chicken by Simple and Savory Chicken Fajita Sandwich by Brunch - n - Bites Cantaloupe Mint Margaritas by The Speckled Palate Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow Roasted Veggie Salsa by Living Well Kitchen Blackberry Mint Agua Fresca by the Grant life Traditional Homemade Flour Tortillas by Sustaining the Powers Nightshade Free Southwest Salad by I Say Nomato Southwestern Orzo Salad by Family Food on the Table Cheesy Southwest Egg Rolls by Pink Cake Plate Watermelon Mint Margarita by Gold & Bloom Mix - Your - Own Guac Bar by Hey There Sunshine Blood Orange Margaritas by Glisten and Grace Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home Slow Cooker Red Chicken Enchiladas by Sustaining the Powers Margerita Poke Cake by Pink Cake Plate Mojito Cupcakes by The Rustic Willow Margarita Shrimp Tacos by Macheesmo Pineapple Cilantro Salsa by Feast + West One Pot Taco Soup by A Joyfully Mad Kitchen Sizzling Texas Fajitas by Sustaining the Powers Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me Slow Cooker Chipotle Turkey Tacos by Two Places at Once Margarita Bar by Mixplorology

I think this will be the last Asian food recipe I'll share for a little bit... I just wanted to make sure you had lots of options for the upcoming Chinese New Year.

So in preparation for the big game, I thought it would be fun to channel one of my favorite game day foods (pizza) into a fun little bit - sized treat that is a little healthier ~ Pizza Quinoa Bites!

Again, I think there's grace for stressful seasons when some lesser - quality food choices can't be avoided, BUT, I think in most cases, they CAN be avoided with a little planning.

I don't see how I could have been hungover (since I only drank two and a half glasses of wine the night before), but I think the combination of getting very little sleep for several days, not eating the kinds of food I'm used to, and having so much going on just all caught up with me.

We were salivating over the food choices and thought the prices seemed a little pricier for food court prices but when the humungous portions came out we realized that it was more than value for money.

We adults tend to think of snacks as sweet little bits of foods that we eat for enjoyment more than to assuage hunger or to provide nutrition.

The more you think about your child's meal plans and learn about how to prepare healthy foods for your little one, the more you'll come to understand all the nutritional needs of your child every step of the way.

is at the core of what we do, and when thinking about making first foods for little ones, there were several things we wanted our baby foods to be:

in my religion it says you should nurse a chld till 2 years of age but i weaned mine at such young ages started pureed food at 4 months and 5 months normal food squashed a little and are both very healthy my advice is to do what you think is best for your child as every childis diffrent and you know thee needs better than any one i would calmly talk to my husband and explain the matter and that every one should back off in a way that will not cause a problem with the relitionship

Sometimes your just need little reminders, little tidbits of food for thought, to help you get through your days, weeks, months, and years as a parent.

I think it's obvious that we shouldn't be feeding our children processed foods and pretending that they should be healthy.That's why I was a little peeved when I saw the Change.org petition for this cause.

John and I love to talk about food and share recipes, so I thought he might be able to offer ideas for how to use these little cabbages.

I want absolutely everything organized and clean to the point where I am a little OCD about it, I like watching The Bachelor / The Bachelorette on Mondays, I prefer straight tequila over wine, I have a Beagle and a Chihuahua even though I don't even like either one of those breeds, I like Justin Timberlake, Michael Buble and Lyle Lovett, I have at least 20 bottles of shampoo and conditioner in my bathroom at any one time, Audrey Hepburn is my idol, I have an unhealthy addiction to Target and Zulily, Singing In The Rain is my favorite movie, Purple is my favorite color, my best friend and I have been friends for 20 years now, I haven't gotten my driver's license yet out of sheer laziness, my favorite desert is key lime pie and cheesecake, I hide chocolate all over my house for when PMS strikes, I have asthma that I've been hospitalized for 3 times, I used to play guitar, piano and conga drums, (I think) I'm a good photographer, I use to dance professionally (ballet) for 15 years, I love Mexican food and I'm Italian.

When she accepted a Baby Bullet baby food - making machine for review, I did think it was a little weird because it's the type of thing that takes up space in your house.

I haven't started making food just yet for my little one but I think I'd love to make mashed sweet potatoes!

I guess I would prefer that thought than to think that this sweet little baby is tasting cat food for the first time!

Always pack a little more food than you think you'll need — your baby's routine will probably be completely out of the window and you'll need to «go with the flow» for a while.

Considering there are many snacks for little kids that include cheese, no one would think there would be any dangers with this beloved familiar food.

I have two little foodies in training and thought the book was really helpful in showing what I'm trying to do, and how to actually accomplish it (keep on giving them rejected food to taste again and again, for example).

Think of it as «comfort food» for your little one.

Yes, you'll have to invest a little money up front in the supplies, but think of all the baggies, plastic wrap, and aluminum foil you'll never have to buy again, and all the packaged foods you won't have to pay a premium for.

SUNNY GAULT: Asparagus was one of those things for me and I think that was more about does that change what the breast milk taste like a little bit, I know all our food kind of does, but that seems to be one that once I had asparagus and then I breastfed, you know, I don't know the amount of time after words, but my kids were kind of looking at me a little strange.

I love having my little girl sleep next to me all night and it's going to be strange making way for another one... this gave me food for thought on how to make plans.

The bizarre thing is that Tory commentators think this is something to do with criticism Cameron has had about the rising number of food banks, and from Christian leaders for doing little about it.

Other ongoing attempts: I let Baby V make a mess with her food to encourage a deeper understanding of what she's eating; every so often, I spin her around to boost her balance and coordination; and I give little massages that some researchers think might be good for her, though others point out how shoddy the evidence is.

People who think they may need a little extra help often reach for food supplements.

I also think that good food or bad food, too much exercise or too little, my health has been much improved by escaping the daily grind for a week.