I made this recipe a few weeks ago for my clients- which was followed up by an email to give praise for how delicious it was. SWEET.
I was a little worried when I sent this along packaged and perfectly portioned- I wasn’t sure how they would like it.
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Over the past two years of providing meals to this couple, in particular, there have been two things they have come back to me and said they didn’t care for it much- both were related to texture (gnocchi and portabello tacos) not my actual cooking ability.
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Needless to say, this was a meal to go on the list for frequent requests. Most of the time I make whatever I want and they get a ‘surprise’ menu every week.
While this is not the case for all my clients, it makes it easy and fun to experiment and expand their tastebuds. I LOVE cooking for them.
My love for culinary nutrition is soon to be further expanded by the workshop I am so excited to be headed out to this morning:
From Nutrition Prescription to the Individual Kitchen
Field to Plate provides culinary-nutrition workshops to health, nutrition, and culinary educators- perfect for what I do at work, in my own kitchen, and for best practice here on CB.
I am eager to see how this workshop pans out- it sounds like a lot of fun! I’ll be sure to share the deets when I return.
One thing I do know for a fact is that after an entire day spent talking about and playing with food- I will be really looking forward to this dinner.