Parents are becoming more and more concerned about the types of foods that their children receive during Sunday School hours. Make sure you are serving up fun snacks that are also nutritious and not too messy.
Archive for April, 2008
Dining In A French Restaurant
Wednesday, April 30th, 2008It’s common knowledge that the French are gourmets and aesthetes. That’s why it’s absolutely impossible to go even to the baker’s in trunks and slippers or chew your morning roll in a subway. Unless you want to be looked at with disapproval of course. So if you want to live in Paris you’d better get used to be always smartly dressed. Besides that would be nice if you try and learn at least several words in French to talk to the owner of the boulangerie. Even the weakest attempts to speak French will certainly be appreciated! Let me give you some pieces of advice that will make your life in Paris easier.
Dine at the Top Five Restaurants in Orlando
Wednesday, April 30th, 2008When you make your vacation visit to Orlando you will probably want to sample the best cuisine you can. To make it easier for you to choose from all the restaurants on offer in Orlando, I have selected five restaurants which users of a popular restaurant directory have chosen as their favorites. So, read on and take note in case you are in Orlando now or are visiting there soon.
Charlie Vergo’s Rendezvous — Some of the Best BBQ Ribs on the Planet — Despite the Poor Service
Wednesday, April 30th, 2008Charlie Vergo’s Rendezvous is world famous for it’s dry rubbed Memphis-Style BBQ Ribs. After my trip I think it deserves all the attention it gets. The ribs were some of the best I have ever tasted. If you find yourself in Memphis, TN, head over to Charlie Vergo’s Rendezvous. Go for the world class ribs — just don’t go for the service.
Being An Apprentice Back Then
Wednesday, April 30th, 2008Most chefs began their apprenticeship when they were around fourteen and seventeen, unlike today where people usually start from sixteen onwards. They work for at least six days a week and spent ten to sixteen hours a day in the kitchens. Although it was and still is a very grueling prospect, they will be under the guidance and care of some of the top chefs at that time. Imagine the kind of determination and things these chefs were capable of in order to have gone through so much at such a young age. They were trained and prepared to overcome whatever difficulties that came before them.