I am going out for dinner tonight ❤️ and catching up with a friend who lives abroad. Eating out is probably one of my favourite things to do and I swear I end up spending 90% of my money on eating ❤️😌😂 Is anyone else like this? On the plate is a burrito bowl! Beans cooked in some spices, rice, avocado, red onion, cooked peppers and onion, lettuce and a drizzle of lime 😍 #charlottteeats
838322 hours ago
Take your weekend to the next level with a huge order of wings from us 🐔🔥 How many Cluckin' Good Wings can you take down right about now? 🤔 #wingmankitchen
‼️Black Sesame buns 😍 Had the best pastries I've ever tried this weekend! The black sesame is baked into the bun itself with a sweet black sesame paste inside! I'm addicted! 🤤
I actually came here twice and the black sesame buns were sold out both times! These buns 🍑 are really popular among the locals!
😍Tag your black sesame buddy!
📍Fancy Wheat Field (SF)
Ahh I can’t express how excited I am for this! 😬
I’ve always been great when it comes to working out but nutrition, I’m not always the best at. What can I say, I love food. 🤷🏻♀️
I can’t wait to use to program to help change my mindset when it comes to food! 🙌🏻
Ask me about how it change help your relationship with food!
Recipes for the early Jewish settlers to the young Jewish state of Israel. ISRAELI COOKERY, by Lilian Cornfeld, first edition, 1962.
From the front inside jacket flap: "This book is characteristically Israeli, taking into consideration the divergent communities existing from time immemorial and the ingathering of the Exiles (Kibbutz Galuyot) their food culture and folk lore and method of preparation of their typical dishes. Each chapter is devoted to one of the communities with a description of the menus, the spicing and ingredients used. Photographs of the different communities in native dress and illustrations of the dishes against an Israeli background abound.
The different communities include Arabs, Iraqis, Caucasians and Yemenites, Afghanistani, Sephardi Jews of Balkans, North Africa and Jerusalem, as well as Ashkenazis living in the country and other groups from western, central and eastern Europe, Persians, Cochin Chinese and those from the Far East.
Sabra or new state adaptations are given with explanations how they were created according to taste, availability of products, equipment, climate, etc.
Much of the material is made available through the organizations which have had much to do with creating a national pattern and menu culture." This first edition is from the kitchen if Katja Goldman, author of The Empire Kosher Chicken Cookbook and co-author of Tie Community Table.
ISRAELI COOKERY, by Lilian Cornfeld. The Avi Publishing Company, 1962. First edition, Octavo, complete with dust jacket in fine condition, book near fine with small smudge mark of half title page. Stamp of Katja Goldman (cookbook author) on ffep. Overall a near perfect first edition, gift quality. $30
(🇨🇳) Am about to give @xshengyuc the academy awards for best cinematography. I thought I had only two looks (solemn face looking away, smiling towards camera), but I guess he found my third look!
. #Xian #winter2019