Just 40,000 varieties.
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Of rice. Did you know that? Me neither. It seems like it would fall foot with the same concept as the Italians and their pasta. Change the shape point-zero-eighths of a hair and it needs a new name- oh wait, we added an extra rib in the texture of that tube- we shall call it…
Although it is quite intriguing that there are that many varieties- I’m good with the two varieties that I know.
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I know some others, like Arborio (the rissoto rice), Basmati and Jasmine (for Thai or Asian inspiration).. and how can I forget the Instant variety. For serious- it’s awesome- even if those little microwave-for-90-seconds bag are a tad too expensive for my weekly trip to the grocery, they are a great supplement when I need something quick for lunch. Shredded rotisserie chicken breast, frozen veggie steamers, and some quicky 90 second rice. Hello, quick, easy, not to mention healthy, lunch.
I don’t always seek out the instant variety, though. Even on a weeknight I’ll pull out the regular rice. This dish was excellent with our pan-sauteed tilapia entree (a little EVOO, fresh orange juice and it’s zest, fresh ginger, and a dash of hot sauce) and even better after it sat overnight packed in my lunch box along side some rotisserie chicken breast for noon-time eats the next day.
1 small garlic clove, minced