Whether you are a peanut butter fan or prefer chocolate chip cookies, these cookies are for you! With just the right amount of peanut butter, these cookies are sure to be a hit! Easy, quick and simply delicious!
Caution: Has been proven to cause overindulgence!
1 stick margarine or butter
1 cup sugar
1/2 cup light brown sugar
1 tablespoon vanilla sugar
1/4 c peanut butter
2 large eggs
2 1/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz. chocolate chips
Are you overworked and underpaid? Are you feeling tired and stressed out? When was the last time that you spent quality time with your spouse? Can you recall your last romantic dinner for two?
There is no reason for you to have to wait for that “special occasion” in order to host, yes I said host, in your home, a romantic dinner for you and your better half.
Skip the “I can’t cook to save my life!” excuse because there is just no such excuse. Even if you think that you are culinary-challenged, you definitely can still host a romantic dinner in you humble abode just for the two of you. Here is the solution: you can either choose to follow easy recipes or you can pick up some of the more difficult creations from a store, take out or restaurant.
The amount of time you spend on the preparation of the dinner is irrelevant- it’s the quality and thoughts that go into the preparation of the evening that count. Here are some straightforward tips to follow:
(1) Make sure that the ONLY two participants in the romantic dinner are your spouse and yourself.
(2) If babysitting is necessary, arrange for the babysitter to sit at his/her house.
What is glass and why in heavens name are there dozens of different shapes and styles to choose from when taking a drink?
Well, for starters, glass is a formless solid (huh?) that has been around in a variety of shapes for hundreds and hundreds of years. The idea of glass being liquid versus solid, has been fiercely debated. To make a long story short, glass is firm and motionless and does not vary molecularly when being melted and then solidified into a shape. Glass is a bizarre object since we can not call it a solid, nor a gas, and is not very much of a liquid either.
Glass is very high up on the list as one of the most multitalented objects on earth ranging from an unadorned clear drinking glass to a tempered and tinted form, with a great deal more in between. Glass is made up of a mixture of silica, soda, and lime. To cloud, frost or color glass, other ingredients are added to spice up the recipe. Glass is heated up to 1800° F (982° Celsius). The liquid is then either poured into forms or it can be blown into a choice of shapes. When it is cooled off, glass becomes strong, stubborn and unsociable and will not interact with anything that comes in contact with it other then heat which will return the glass to a liquid. Yup- that is how glass is recycled.
Going hi-tech normally requires an outlay of cash, but most argue electronic equipment that tracks inventory and prevents shrinkage pays for itself. For the bar, a special pourer spout can tell you just how much liquor winds up in the glass-an interesting concept as it can be analyzed against sales data. The concept is quite simple, actually. A radio frequency transmitter is built into a waterproof pourer, and transmits the total volume of each pour. The receiver maintains the data, which is later transmitted to the computer via a cable. Optional software can spit out all kinds of reports-most importantly, the time/date of each pour and the total volume, the cost of the pour as well as anticipated sales.
Bartenders may frown on the technology that could ultimately get them in trouble. After all, no manager wants to see wastage, and free-pouring isn’t always exact, especially during peak service times. But it also aides management in assessing inventory and ordering stock. By knowing exactly what was poured (to the hundredth of an ounce), time usually spent manually counting bottles and estimating remaining amounts can be better spent doing something else, like focusing on customer service and being more involved with other day-to-day operations.
When I was twenty, jobless and broke, I walked into an upscale, locally-own restaurant and begged for a job. Literally. I’d been there several times before, but with no experience, I was always quickly turned away. In a moment of disgust, I stomped back into the foyer, looked the manager in the eye, and said, "You’re making a mistake." And he asked me why. So I stated my case.
"Every time I come in here, you won’t give me the time of day. You say I need experience. Well, here I am, eager to learn. Just how do you expect me to get experience when no one will give me a chance?"
He was irritated, I could tell, and I stomped back out the door. But a loud, "Get back here!" made me backpedal my way back in. He directed me to a booth and told me to wait for him.
Several minutes later, the manager sat across from me, and flung a menu across the table.
"You take that home and come back tomorrow. I will test you and if you fail one question, no job."
Menu in tow, I returned home and spent the evening perusing all the fare-what was included, available sides, the price-I studied for hours and learned about every dish and beverage. Heck, I even memorized the wine and beer list.
The next day, the manager grilled me for twenty minutes. Then he put me in training. For two weeks I shadowed a veteran waitress. I watched how she greeted each guest differently and rattled off specials in varying orders, depending on the clientele seated at each table. During off-time they trained me on carrying trays-large oval ones loaded with iron skillets!
Seeing as I work every day at putting equipment, tools and supplies in the hands of restaurant owners, managers, chefs and cooks, it’s only right that I eat out regularly and try new fare at local establishments. And it all makes me wonder, just how much is the economy itself the culprit of empty chairs and bare kitchens? The tried and true eateries are still quite busy. Popular chains still have wait times, and the $5 burger joint down the road? It’s always packed. If people can’t afford to go out and eat, I’m not seeing it to the extent that’s being reported at the national level. What I am seeing is the less-favored restaurants being forced to sink or swim.
Then again, maybe I’m secluded from overall reality. See, it’s not just the chains surviving ’round here, it’s the little guys as well. The locally-owned pizza shop down the road? It’s wall-to-wall packed when we stop for pickup. Funny, Domino’s seems to be delivering faster and faster these days, while delivery times at the local shops have increased.
There’s something else to think about, too. I live in an area that heavily relies on "snowbirds" during winter months. We’ve seen a significant decline of them this season, which is affecting some restaurants, but not all.
No more flaking and scratching from traditional fluoropolymer coatings. Excalibur™ surpasses them, making aluminum fry pans longer-lasting and not susceptible to metal utensils.
First used in alchemy (a precursor to modern chemistry) the bain marie is akin to a double boiler. It is designed to heat substances to a specific temperature. But really, what is a bain marie?
From Food Machinery of America comes a cost-efficient, 10-Qt countertop food mixer. TigerChef offers savings of up to 46% off food mixers, and at less than $800, this one is budget-friendly and functional for light commercial use.
Offering gift certificates with built-in bonuses is just one way local restaurants, bistros and diners can reap additional sales. Consumers are desparately seeking more bank for their buck, and with bonus offerings establishments may realize a spike in gift card/certificate sales as consumers purchase these "gifts" for themselves.