Sentences with phrase «make bread and wine»

Her group tweaks specific genes in baker's yeast (the same organism used to make bread and wine), and observes how chromosome ends respond.

Not exact matches

The restaurants feature a full bar with craft beer, wine, and liquor, and menu items such as the O.F.D — a half - pound beef burger with house - made tomato jam, bacon, Swiss cheese, and sautéed mushrooms — and sandwiches like the crispy haddock, which features seasoned panko - breaded haddock fillets topped with lettuce, tomato, and balsamic tartar sauce.

The Fosters had us over for book study, and Pastor Kathryn served communion with the Fosters homemade wine (made using elder berries Julia grew in the front yard) and beer bread.

It is through material things — water, salt, and oil; bread and wine; marital love — that the Father of our Lord Jesus Christ comes to the people the Son has made his own.

Since once again, Lord — though this time not in the forests of the Aisne but in the steppes of Asia — I have neither bread, nor wine, nor altar, I will raise myself beyond these symbols, up to the pure majesty of the real itself; I, your priest, will make the whole earth my altar and on it will offer you all the labours and sufferings of the world.

However in the Eucharist the bread and wine become fully Christ so the Council of Trent teaches us; they no longer «remain» because now they have been assimilated to the Son of God made Man.

You likely deny evolution and global warming for no other reason than it makes you uncomfortable and hold science to the impossibly high standard of having to explain every conceivable mystery about the natural World before you will accept it, but some moron at a pulpit doing magic hand signals of a Sundaymorning is enough to convince you he is communicating with some sky - god and turning grocery store bread and wine into flesh and blood.

The bread will strengthen us, but the wine is to gladden our hearts and the oil to make our faces shine.

It is not necessary for us to make a detailed examination of the various sorts of ritual associated with these meals; it will suffice if we see that the Jew worshiped God not only in the synagogue and in the Temple, but also in his home, where families or groups of friends met regularly for a holy supper, often held in connection with great festivals of the Jewish religious year, in which bread and wine, eaten and drunk, were believed to have a peculiar significance in establishing anew a sense of the covenant which God had made with his chosen people.

Some wine was poured, and Lisa served some fresh homemade bread she'd made.

Jesus said go and make disciples baptising them in the name of the father and of the son and of The Holy Spirit, he also said on the night before he died Do this in remembrance of me (The partaking of the bread and wine).

31 Do not listen to Hezekiah; for thus says the king of Assyria: «Make your peace with me and come out to me; then every one of you will eat of his own vine, and every one of his own fig tree, and every one of you will drink the water of his own cistern; 32 until I come and take you away to a land like your own land, a land of grain and wine, a land of bread and vineyards, a land of olive trees and honey, that you may live, and not die.

But when we obey his command and bless the bread and wine, our Lord in making himself present to us his people makes present to us also the «one oblation of himself once offered» on Calvary.

offering of Christ to his heavenly Father, as we are nourished by his risen life in the receiving of bread and wine and so «make memorial» of him and of all that he did and was.

An ad uploaded in a make - your - own - Super-Bowl-ad competition featured a priest swapping out communion bread for Doritos and wine for Pepsi - which owns Doritos and sponsored the contest - in hopes of boosting church attendance.

A lot of things happened in that service that would make some of the leaders in my evangelical religious community very angry: a woman serving the bread and the wine, a lesbian couple partaking of the elements with their baby daughter in tow, a gay man embracing me in a big bear hug and telling me that it was the first time in twenty years he felt worthy to come to the Table.

The bread and wine represented the sacrifice Jesus would later make on the cross for them and for others, so that their sins might be forgiven.

Given my belief that communion wine can be validly consecrated into the Blood of Christ, and communion bread into the Body of Christ, we can now cue all the folks who will make jokes about cannibalism, etc. (just as the Romans did about early Christians — very little anti-Christian humor is original).

The populace were told to take the bread and the wine from the altar themselves with their own hands — and much was made of the breaking of the tabu against this.

There are no sacraments in Berlevaag, no Eucharist; perhaps a more robust conception of Christ's flesh and blood made manifest in bread and wine would lead them to take more delight in the act of eating and all the world's physical pleasures.

Some lesser lights may illustrate concrete applications even better — Father Huntington who at some moments seemed almost to make the Single Tax an article of the Creed, Father William, friar of the Society of the Divine Compassion, leading a demonstration of the unemployed of Plaistow in 1900, Basil Jellicoe describing his housing projects and recreational activities in Somers Town as an extension of his priestly work of consecrating bread and wine.

The fact that Melchizedek, l6 the priest - king of Jerusalem (already identified with Christ in Hebrews), offered bread and wine (Gen. 14:18) made it natural for the royal priestly people to think of their cultural celebrant and spokesman, by assimilation, as their high priest.

This was the first time I ever made bread pudding, so I researched some recipes online and decided on a version from Food and Wine magazine.

Plan to make it again for our Holiday Book Club meeting in December with lots of red wine and French bread.

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 Beeromade 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 BeeroMade 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 BeeroMade 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 BeeroMade 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 Beeromade 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

Peasant food or not, Pasta e Fagioli will fill you up, and it makes a delicious, satisfying meal — especially when it's served with rustic Italian bread and a glass of wine!

I just made this tonight and added fajita beef and some Worcestershire and white cooking wine, served with some crusty bread — delish!

Popular local dishes include bustrengo, a cake made with raisins; cacciatello, a dessert made with milk, sugar and eggs, similar to Crème caramel; and zuppa di ciliege, cherries stewed in red wine and sugar and served on local bread.

-- I make your ginger fried rice at least once a week; — I also love fish / chicken picatta; — Brown rice pasta with spicy Italian turkey sausage with broccoli (or any veggie in season), garlic, parm, red pepper flake; — Mussels in white wine and garlic with either bread or linguini; — Linguini and clam sauce; — Homemade falafel — super easy — everything (chickpeas, cumin, garlic, onion, dill, egg, panko, lemon juice / zest) in the food processor over a salad or with pita with tzatziki and tahini dressing — Fajitas; — When i am feeling ultra lazy cheese, bread, wine with fruit (i call it the my parisian dinner)

This dish of baked fish & vegetables is little high on liquid thanks to the white wine and olive oil which finally makes a great sauce to spoon it over the baked fish or some toasted bread.

But seriously, now all I want to do this weekend is make this bread and then make French toast and drink all the wine.

We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese.

The 5,300 square foot market specializes in top - notch produce, sustainably raised meats & seafood, made - to - order deli sandwiches, shop - made sides & salads, craft beer & wine, cold pressed juice, quality dairy products, bulk - food bins, artisan bread, fresh flowers, locally made products and organic groceries.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Their selection of sharable appetizers, greens, flatbreads, and main dishes are the perfect pairing for an afternoon of wine tasting; made of artisan cheeses, house baked breads, and local vegetables, unique and creative sauces, and slow - cooked methods, The Flower Hill Bistro does not disappoint.

Recipe at a glance time: 2 - 5 hrsserves / makes: 6recipe id: 19923 ingredients 1/4 cup wine vinegar3 / 4 cup olive oil4 tablespoons lemon juice1 tablespoon Worcestershire sauce1 tablespoon dried oregano1 teaspoon dried thyme2 cloves garlic, minced2 teaspoons red pepper flakes, to taste1 teaspoon salt2 pounds boneless pork loin, cut into 1 - inch cubes6 thick slices Italian bread directions Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade.

Wine, cheese and bread are a classic hors d'oeuvres offering, so rearranging those ingredients makes delicious sense.

S. cerevisiae is a yeast used in making wine, beer and bread and has been associated with good health.

S. cerevisiae is the species of yeast used to brew ales and wine and to make bread.

Yeast are good for making wine, bread, and brewing beer.

They can eat cheese and bread and drink wine while maintaining their health, they look effortlessly chic in the most basic ensembles, and they make natural beauty look good.

The process of fermenting foods isn't a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that.

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

Jodi served up the soup they made earlier which would serve as our lunch along with crusty bread, a delicious salad with seasonal stone fruits, and wine.

This almost made me spit out my cheese bread and wine.

Dangriga is famous for its cassava, made into cassava bread, and for cashew wine, as well as for fish cooked in coconut milk, with a side of mashed / pounded plantain - a delicious dish called hudut.

In the evening, from 6 to 8, red and white wine is provided together with cold snacks — cut meats, cheese, home - made bread, hummus etc..

Your villa is stocked with hand made soap, and other beauty products, wine, chocolates, specialty teas, coffee, a range of breads, spreads and milk for your arrival.

Boasting artisan bread sandwiches, tastings, and complimentary pickup of wine purchases made during the day, the Wine and Wheels packages is a leisurely way to explore Lake Erie Wine Country togetwine purchases made during the day, the Wine and Wheels packages is a leisurely way to explore Lake Erie Wine Country togetWine and Wheels packages is a leisurely way to explore Lake Erie Wine Country togetWine Country together.

Eat like a local and have delicious clam chowder in a sourdough bread bowl for lunch, but make sure to save room for a gourmet dinner with fresh seafood and California's finest wine.