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Sunday, January 31, 2021

Monty Williams, Phoenix Suns eat some humble pie, score two big wins - Bright Side of the Sun

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Though he publicly called out his team for not playing reliably great basketball, as Monty Williams drove home after the Suns’ loss to the Thunder on Wednesday night, he felt like a “dufus” for how he let his team down.

More specifically, Williams believed he wasn’t holding them accountable for the high level of basketball the team is capable of playing and that they need to play to win.

“Sometimes I have to say things that they may not want to hear but that are the best thing for them,” Williams told reporters this week. “I felt like I let our team down, let our coaches down by not enforcing the kind of play that we saw (against the Warriors).

“I haven’t been enforcing that the way that I typically would, and (Thursday) was all about that. Showing them how we play, how effective it’s been, and to their credit, they came out and executed it.”

After failing to score 100 points against a less-talented Oklahoma City team, the Suns responded with a 21-point beatdown of Steph Curry and the Warriors on national TV and then an inspiring win in Dallas on Saturday.

In both games, the Suns played good defense, limiting their opponent to a 107.2 offensive rating or lower, and moved the ball effectively. The on-court product looked a lot more like typical Suns basketball, and that seemingly derived from the pride the team brought to the court, not only after Williams challenged them but after their star leader called it out.

“We’ve gotta respect who we’re playing against every night,” Chris Paul said. “Respect the opponent. They get paid just like we do.”

When I asked Williams what exactly Paul may have meant by that comment, Williams pointed to consistency. That it’s not enough to come out and play one good quarter or make a few pretty plays to beat NBA teams on a nightly basis. Respecting the opponent and the game is about being dedicated to winning every night and seeing each game out the way it should be.

“When you play the first quarter (against OKC) the way we did and then you look at the second quarter, it looked like two different teams,” Williams said. “That’s a disrespect for the game and your opponent, to think that you can go back out there on the floor and forget what works.

The coaching staff emphasized to the players heading into the OKC game that while the Thunder roster had a lot of journeymen and rookies, they played hard and shouldn’t be taken for granted. Fate seemed to agree with Williams when it was French rookie Theo Maledon who hit a game-sealing layup late to win the game.

“If you’re in the NBA, that means you can hoop, and that’s the mindset we have to have every time we step on the floor,” Williams said.

After that letdown, Williams was impressed with how the team’s film session went the next day and appreciated how the players responded to criticism. Jae Crowder, despite his coach’s willingness to accept blame, largely concurred with Williams that it was on the players to be more consistent. There were adjustments, according to Crowder, that the team needed to do a better job receiving and implementing from the staff.

So while the Suns took care of business in the final two games of the week to go back above .500 and build some momentum as Devin Booker nears a return from his left hamstring strain, the Thunder game (and others like the losses to Detroit or Washington) are instructive of what happens when the Suns let their guard down. Playing inconsistently or lacking discipline has bitten them, even against inferior competition.

In the two wins, the Suns balanced their offense better with more interior scoring and free throws, plus answered the call to be more attentive and energized on defense.

Merely adding more talent to the roster has not made the Suns suddenly great. They are learning the lesson of what playoff teams are in the NBA: flexible, steady, and committed.

The Link Lonk


February 01, 2021 at 04:00AM
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Monty Williams, Phoenix Suns eat some humble pie, score two big wins - Bright Side of the Sun

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Pie

Shape Your Future Kitchen: Whole Grain Pasta Bake - kjrh.com

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TULSA, Okla. — A healthy pasta bake is yet another way to incorporate more vegetables, grains and beans into your diet.

Using whole-grain pasta, a jar of tomato pasta sauce, frozen veggies, and canned beans, you can create a healthy, high-fiber comfort food meal for just a few dollars and minimal effort. You may even have several of these ingredients already stocked in your freezer or pantry. Experiment with different shapes and types of whole grain of pasta, different types of beans, and various veggies.

Pasta sauces can have added fats and sugars, so look for options with 50 calories or less per serving and choose the lowest sodium option.

Ingredients:

  • 1 pound whole grain pasta* (rotini or bow-tie would work great) (try wheat, brown rice, barley, oat, spelt, quinoa or even lentil, chickpea if you are looking for grain-free pasta.)
  • 2 cans chickpeas or other beans of choice (cannellini, kidney, Northern, etc.), drained and rinsed
  • 2 28-ounce cans crushed or petite diced tomatoes (tomato puree or whole plum tomatoes would also work well)
  • 1 tablespoon Italian herb blend
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons nutritional yeast
  • 1 16-ounce package frozen or fresh spinach, kale, or other hearty green

Directions:

  1. Preheat oven to 375˚ and spray a 9x13 baking dish with non-stick cooking spray.
  2. Cook pasta according to package directions BUT reduce cooking time by about 2 minutes and immediately rinse with cold water, drain well and set aside. Gluten-free pasta may be sticky so don’t let it sit long.
  3. Pour cooked pasta into greased baking dish.
  4. Add beans, tomato product, herbs, salt, pepper, nutritional yeast, and greens. Gently stir with a fork. It’s ok if it’s not completely mixed.
  5. Bake for about 30 minutes or until sauce is bubbly around the edges.

Tools and equipment: spoon/spatula, fork, can opener, oven-proof baking dish, saucepan, measuring cups, measuring spoons, oven.

Substitutions and additions: try various types of whole grain pasta, various types of beans, different types of canned tomatoes, and different types of fresh or frozen greens. Also try adding lentils and/or minced mushrooms to the pan to mimic ground beef. Add bell peppers, zucchini or yellow squash, eggplant, or other favorite vegetables to change up your menu!

Stay in touch with us anytime, anywhere --

The Link Lonk


January 31, 2021 at 11:57PM
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Shape Your Future Kitchen: Whole Grain Pasta Bake - kjrh.com

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Pasta

Georgia's Sweet Potato Pie Company serves desserts with a side of purpose - WDRB

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LOUISVILLE, Ky. (WDRB) -- Walk in the door at Georgia's Sweet Potato Pie Company and you're instantly hit with the sugary smell of delicious desserts.

Deyago Urrutia and his wife Dawn serve up pies, cupcakes, and even candles at their new shop in the Highlands. The couple started the pie company in late 2016 as a way to fund their nonprofit. 

"We weren't trying to invent the wheel. We was just trying to do our part in the community," said Urrutia.

The pair gives books to kids, but helping others takes funding so the pies served a purpose.

sweet potato pie

"Our first event we gave pies away and people couldn't believe it," said Urrutia.

Word quickly spread and the pair started selling hundreds of pies a week at farmers markets around town.

"It's all history from there," he said.

They recently moved into their own storefront in the heart of the Highlands, serving more than a thousand people at their recent grand opening. Angie Jones-Clark became a fan four years ago and admits she didn't think she liked sweet potato pie at first.

"We ate the whole thing," said Jones-Clark.

Now, she's happy to see all the Urrutias hard work pay off.

"I could not be happier for them. If ever anyone deserved to have this success it's this family," she said.

The family is hoping that success continues because with each pie sold, another book ends up in the hands of a kid.

sweet potato pie

"The pies pay for the books. You just bring your little ones in, they could even be teenagers, and have them grab a book," said Urrutia.

It's something he doesn't take for granted.

"There's nothing like it because I know when I was young kid I really didn't have an opportunity to get a lot of books so it does bring joy to you," he said.

Georgia's Sweet Potato Pie Company is located at 1559 Bardstown Road. It's open Wednesday through Sunday.

Copyright 2020 WDRB Media. All Rights Reserved.

The Link Lonk


January 31, 2021 at 09:49PM
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Georgia's Sweet Potato Pie Company serves desserts with a side of purpose - WDRB

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Pie

Amazing Ride for Alzheimer's | One-day diet of key lime pie - washingtoncountyinsider.com

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January 31, 2021 – Key West, FL – Throwing down a one-day diet challenge of only key lime pie.

The highly recommended Blue Heaven in Historic Key West District did not disappoint.

Fresh, heavy on the meringue with more meringue on top. Tart key lime with a super think graham cracker crust.

Great with a hot cup of coffee.

Served in a to-go box and plated for presentation.

Lovely outdoor atmosphere. Bicycle rack for safe parking out front. Wait time on a Sunday morning was 45 minutes.

A quick peek at the rest of the menu is below.

Judy Steffes is currently on a road trip in the Florida Keys, raising contributions for music and exercise programs at Cedar Community in West Bend in honor of her late dad, Al Steffes, who suffered from the disease.

CLICK HERE to donate securely online. (In “comments” section” add the note “Judy’s Bike Ride”)

The Link Lonk


January 31, 2021 at 11:16PM
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Amazing Ride for Alzheimer's | One-day diet of key lime pie - washingtoncountyinsider.com

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Pie

Easy and Delicious Cacio e Pepe Pasta Recipe From Sofitel Rome Villa Borghese - WFMZ Allentown

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ROME, Jan. 30, 2021 /PRNewswire-PRWeb/ -- When in Rome, do as the Romans do. At Sofitel Rome Villa Borghese, the eternal city's newest hotspot, that includes enjoying mouth-watering regional cuisine. Travelers looking to indulge can find their pasta fix at the hotel's rooftop restaurant, Settimo, which incorporates traditional Roman culinary styles into all the signature dishes. Among Roman-inspired items on Settimo's menu is Cacio e Pepe, a traditional Roman dish composed of a thick pasta with rich, creamy sauce. Meaning "cheese and pepper," Cacio e Pepe consists of only a few ingredients, making it a quick, easy meal to prepare at home.

To help pasta lovers near and far, the hotel's Executive Chef, Giuseppe D'Alessio, has shared his recipe for the beloved dish for those eager to give it a try at home. Buon Appetito!

Ingredients:

  • 12 oz. of tonnarelli or spaghetti
  • 1 tbs. of olive oil
  • 5.5 oz pecorino cheese (Aged 18 months)
  • 3.5 tbsp. parmesan (Aged 30 months)
  • 3.5 tbsp. pecorino (Aged 24 months)
  • Salt to taste
  • Freshly cracked black pepper to taste

Directions:

1/ Bring 12 cups of water to a boil in a pot. Season with salt.

2/ Add tonnarelli to the pot and stir occasionally for 1 minute for fresh pasta and 2 minutes for dry pasta.

3/ Meanwhile, combine grated pecorino cheese, grated Parmesan cheese, olive oil, and ½ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper to taste.

4/ Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more black pepper or olive oil to achieve a lighter consistency.

5/ Finally, finish the dish with pecorino 24-month aged Pecorino.

For a video of Chef Giuseppe D'Alessio making the recipe, visit: https://drive.google.com/file/d/199n0VMZg4dVTqNZRs9Ife1STq434lovB/view?usp=sharing.

About Sofitel Rome Villa Borghese

Situated on a quiet street in the epicenter of Rome, Sofitel Rome Villa Borghese is a former 19th century Roman palazzo that lies within walking distance of some of the city's best-known cultural landmarks and parks, including the Trevi Fountain, Villa Medici and Spanish Steps. Evoking the feel of a Roman home, the hotel has a relaxed and laid-back atmosphere that gives a sense of being truly immersed in the essence of this picturesque Italian city. Settimo, the hotel's elegant rooftop lounge and restaurant, is a garden escape offering panoramic views overlooking the picturesque Villa Borghese gardens and St. Peter's Basilica. Sofitel Rome Villa Borghese is owned and operated by AccorInvest.

About AccorInvest

AccorInvest is both owner and operator of a property portfolio of more than 850 hotels, owned and leased, located in 26 countries of Europe, Latin America and Asia. The Group invests to consolidate its property portfolio through hotel acquisitions and renovations and new developments in Europe in the economy & midscale segments. AccorInvest relies on an international team of more than 30,000 employees. These talents practice complementary expertise: a deep knowledge of local conditions and opportunities, know-how in the Asset Management fields, longstanding passionate experts of the hospitality industry who are dedicated to delivering great service and unique guest experience. AccorInvest entered into long-term management contracts with Accor, owner of world-class brands such as ibis, Novotel, Mercure, etc., to offer operational excellence in its hotels. This privileged partnership assures continual enhancement of its hotel portfolio attractiveness and guest satisfaction.

Media Contact

Megan Sterritt, KWE Partners, 786-247-4812, sterritt@kwepr.com

SOURCE Sofitel Rome Villa Borghese

The Link Lonk


January 31, 2021 at 04:00AM
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Easy and Delicious Cacio e Pepe Pasta Recipe From Sofitel Rome Villa Borghese - WFMZ Allentown

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Pasta

Saturday, January 30, 2021

New Jersey's ESO pasta is bringing the taste of Italy to your home - KGO-TV

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MORRISTOWN, New Jersey -- ESO Artisanal Pasta is bringing the authentic taste of Italy to homes across New Jersey.

The pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handmade pasta and sauces.


"The whole point of us starting this business during the pandemic was so that you could have a Michelin star meal right in your home," said AJ Sankofa, ESO's Executive Chef.

Operating out of the storefront of a local bakery, Sankofa partnered with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring this business to life.

Related: Hot chocolate bombs are exploding all over the internet and at this New Jersey bakery

Every week, the pasta shop rolls out a variety of fresh and handmade products, sold with instructions for customers to prepare on their own.

"We have the people who have heard about our business and our product, we have the repeat customers, and then we have the skeptical people who come in, get a little bit of something and then they come back and they're like: "wow, you can really tell the difference compared to store-bought pasta and things that are mass-produced," said Sankofa.

Sankofa, who trained under two different Michelin starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta the comes out of his kitchen.

"It's hard to find anyone, especially in New Jersey, that's putting as much effort as a pasta business, not even as a restaurant, as we are into our craft every day. We're always trying to get better. The next batch has to be better than the last; that's our motto and we stick to that," said Sankofa.


----------

Contact Community Journalist Miguel Amaya
Submit a tip to Miguel
Follow Miguel on Facebook
Follow @Miguelabc7NY on Twitter
Follow @Miguelabc7NY on Instagram

The Link Lonk


January 30, 2021 at 03:29AM
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New Jersey's ESO pasta is bringing the taste of Italy to your home - KGO-TV

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Pasta

Easy and Delicious Cacio e Pepe Pasta Recipe From Sofitel Rome Villa Borghese - Benzinga

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Travelers looking to indulge can find their pasta fix at the hotel's rooftop restaurant, Settimo, which incorporates traditional Roman culinary styles into all the signature dishes. Among Roman-inspired items on Settimo's menu is Cacio e Pepe, a traditional Roman dish composed of a thick pasta with rich, creamy sauce.

Rome, Italy (PRWEB) January 30, 2021

When in Rome, do as the Romans do. At Sofitel Rome Villa Borghese, the eternal city's newest hotspot, that includes enjoying mouth-watering regional cuisine. Travelers looking to indulge can find their pasta fix at the hotel's rooftop restaurant, Settimo, which incorporates traditional Roman culinary styles into all the signature dishes. Among Roman-inspired items on Settimo's menu is Cacio e Pepe, a traditional Roman dish composed of a thick pasta with rich, creamy sauce. Meaning "cheese and pepper," Cacio e Pepe consists of only a few ingredients, making it a quick, easy meal to prepare at home.

To help pasta lovers near and far, the hotel's Executive Chef, Giuseppe D'Alessio, has shared his recipe for the beloved dish for those eager to give it a try at home. Buon Appetito!

Ingredients:

  • 12 oz. of tonnarelli or spaghetti
  • 1 tbs. of olive oil
  • 5.5 oz pecorino cheese (Aged 18 months)
  • 3.5 tbsp. parmesan (Aged 30 months)
  • 3.5 tbsp. pecorino (Aged 24 months)
  • Salt to taste
  • Freshly cracked black pepper to taste

Directions:

1/ Bring 12 cups of water to a boil in a pot. Season with salt.

2/ Add tonnarelli to the pot and stir occasionally for 1 minute for fresh pasta and 2 minutes for dry pasta.

3/ Meanwhile, combine grated pecorino cheese, grated Parmesan cheese, olive oil, and ½ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper to taste.

4/ Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more black pepper or olive oil to achieve a lighter consistency.

5/ Finally, finish the dish with pecorino 24-month aged Pecorino.

For a video of Chef Giuseppe D'Alessio making the recipe, visit: https://drive.google.com/file/d/199n0VMZg4dVTqNZRs9Ife1STq434lovB/view?usp=sharing.

About Sofitel Rome Villa Borghese

Situated on a quiet street in the epicenter of Rome, Sofitel Rome Villa Borghese is a former 19th century Roman palazzo that lies within walking distance of some of the city's best-known cultural landmarks and parks, including the Trevi Fountain, Villa Medici and Spanish Steps. Evoking the feel of a Roman home, the hotel has a relaxed and laid-back atmosphere that gives a sense of being truly immersed in the essence of this picturesque Italian city. Settimo, the hotel's elegant rooftop lounge and restaurant, is a garden escape offering panoramic views overlooking the picturesque Villa Borghese gardens and St. Peter's Basilica. Sofitel Rome Villa Borghese is owned and operated by AccorInvest.

About AccorInvest

AccorInvest is both owner and operator of a property portfolio of more than 850 hotels, owned and leased, located in 26 countries of Europe, Latin America and Asia. The Group invests to consolidate its property portfolio through hotel acquisitions and renovations and new developments in Europe in the economy & midscale segments. AccorInvest relies on an international team of more than 30,000 employees. These talents practice complementary expertise: a deep knowledge of local conditions and opportunities, know-how in the Asset Management fields, longstanding passionate experts of the hospitality industry who are dedicated to delivering great service and unique guest experience. AccorInvest entered into long-term management contracts with Accor, owner of world-class brands such as ibis, Novotel, Mercure, etc., to offer operational excellence in its hotels. This privileged partnership assures continual enhancement of its hotel portfolio attractiveness and guest satisfaction.

For the original version on PRWeb visit: https://www.prweb.com/releases/easy_and_delicious_cacio_e_pepe_pasta_recipe_from_sofitel_rome_villa_borghese/prweb17697829.htm

The Link Lonk


January 31, 2021 at 04:00AM
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Easy and Delicious Cacio e Pepe Pasta Recipe From Sofitel Rome Villa Borghese - Benzinga

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Pasta

The Buzz: This new bakery in Redding is more than a marriage of pie and bread - Redding Record Searchlight

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[unable to retrieve full-text content]The Buzz: This new bakery in Redding is more than a marriage of pie and bread  Redding Record Searchlight The Link Lonk


January 30, 2021 at 11:00PM
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The Buzz: This new bakery in Redding is more than a marriage of pie and bread - Redding Record Searchlight

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Pie

Simply Delicious: Fresh seafood and comfort food - Wicked Local

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Laurie Higgins  |  Wicked Local

            I don’t spend a lot of time on social media for a variety of reasons, but occasionally I see the value of it. The Kitchen Genius and I recently joined the Brewster Community page on Facebook, and it has been a treasure trove of useful information.

One of the most fun things KG found on the page was a link to the Lockdown Seafood Cartel. It is a group started last April by a local fish distributor to help fishermen and fish mongers survive the pandemic now that restaurants are buying so much less seafood.

            KG ordered two pounds of wild white shrimp that was sourced from Mexico as well as some Nauset mussels and gray sole. The prices were very good and the seafood was incredibly fresh.

The first thing we made was a shrimp and pasta dish with spinach and a tomato cream sauce. That recipe is definitely a keeper. We’re already planning to make it again this week.

Next, KG steamed the mussels in some white wine and Dijon mustard using a recipe from Anthony Bourdain’s “Les Halles Cookbook.” He served the mussels as an appetizer with some nice crusty bread to sop up the broth. After we enjoyed the mussels, KG sauteed the sole with some white wine, lemon and capers.

Since seafood is my favorite thing to eat for dinner, I could get used to this. In fact, I can’t wait to see what seafood the Cartel is offering this week.

            In addition to cooking seafood, we’ve been cooking up all of our family classics to bring to our daughter Julie. On Friday, she texted me that she was very, very sick. Of course, we all worried that it was COVID-19, but thankfully her test came back negative. It would appear that she has the regular flu that comes around every year.

            On Friday, I made her homemade macaroni and cheese. On the way to her house, we stopped by Dennis Public Market to pick up some chicken tenders for Gary and the kids. We also gave them some Hearth ‘n Kettle gift cards so Gary could pick up some takeout for Saturday night, since Julie was pretty much bed-bound all weekend.

            After attending church on Facebook on Sunday morning, we both got busy cooking. KG made a big pot of Sunday gravy with pork necks and garlic Italian sausage that we picked up while we were at Dennis Public Market. Meanwhile, I mixed up a batch of meatballs. I made enough individual meatballs for Julie’s family. They went into the oven to brown and then I popped them into the sauce to finish cooking.

            With the remaining meatball mixture, I made KG’s mother’s recipe for the giant meatball. The giant meatball is basically a meatloaf stuffed with hard salami, provolone cheese and hardboiled eggs. You roll it up like a jelly roll and then smother it with marinara sauce and bake it in the oven.

            Once the main course was underway, KG made two baguettes of Italian olive oil bread and I made a batch of chocolate chip cookies. It was a cooking kind of day. It nearly broke my heart to drop off the spaghetti, meatballs, bread and cookies and not be able to hug my grandchildren. I just left the food on the front porch. Lilia came bouncing out of the house, but I didn’t dare get too close.

            Luckily, as I write this, Julie has begun to feel a little better. Spring can’t come soon enough.

Shrimp with Tomato Cream Sauce

Serves 4

4 tablespoons of extra-virgin olive oil

2 pounds shrimp (16 to 20 shrimp per pound)

1/2 teaspoon salt

8 grinds fresh black pepper

2 medium shallots, finely diced

4 medium cloves garlic, minced

14 ounce can of Mutti brand cherry tomatoes

3 cups baby spinach

1/2 cup heavy cream

1/4 cup fresh grated Romano cheese

1/4 cup fresh basil, chopped

Heat olive oil in a large skillet over medium high heat. Massage shrimp with salt and pepper to season. Add shrimp to the skillet and cook until it just turns pink, about 2 minutes per side. Remove shrimp from skillet and set aside. Add shallots to the skillet and cook until tender, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until heated through. Add spinach and cook until wilted, about 2 minutes. Stir in cream, Romano cheese and basil. Return shrimp to pan and cook until shrimp is heated through, about 2 to 3 minutes. Season to taste and toss with your favorite pasta.

The Link Lonk


January 30, 2021 at 09:25PM
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Simply Delicious: Fresh seafood and comfort food - Wicked Local

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Pasta

Cooking Tips: How To Make A Yummy Mixed Sauce Pasta At Home - NDTV Food

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HighlightsPasta is one dish that is loved across all age groups The Link Lonk


January 30, 2021 at 05:30PM
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Cooking Tips: How To Make A Yummy Mixed Sauce Pasta At Home - NDTV Food

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Pasta

Jenne: Calls from Biden for Florida lockdown are “pie in the sky” - The Capitolist

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Calls from President Joe Biden’s administration for Florida to lockdown again are “not even feasible” and “are a pipe dream.”

These are not the words of Florida’s governor, Ron DeSantis, a staunch advocate for the importance of keeping Florida open for business. These are the words of one of Florida’s leading Democrats, House Minority Co-Chair Evan Jenne.

Jenne spoke with The Capitolist during an exclusive interview for a Legislator Profile to run next week, on a wide range of topics. Biden’s call for more lockdowns was discussed.

“I don’t think any Floridians would support that,” said Jenne, “We need to find some sort of middle ground, but I don’t know if that’s even feasible at this point because Florida has been so wide open. I think that there does need to be some restrictions but shutting down businesses is just not going to fly in the state. It’s a pipe dream that’s never going to come to fruition.”

He continued that more can be done in Florida to combat the virus such as giving more leeway to local governments to mandate masks.

Jenne said, “I understand why the governor does not want to do a statewide mask mandate, but right now locals’ hands are really tied and we’re having some of the worst days when it comes to number of deaths.

“I don’t think that a complete lockdown will ever be on the table for Governor DeSantis. I just don’t see that ever being a possibility. But if he were to ease some of the actions he took than kind of hamstring local governments, I think that would be a good first step,” he said.

“For people to have their businesses closed, it’s a very tricky situation. I think that’s more pie in the sky, if I’m being completely honest. It just wouldn’t work here,” Jenne said.

He pointed to California, “Even with their more Draconian lockdowns, the virus still finds a way to spread. So, we need to do whatever we can to mitigate that spread but I just don’t see people in the State of Florida buying into and adhering to a complete lockdown.”

The call for Florida bars, indoor dining, gyms and any other indoor spaces where masks are not worn 100 percent of the time originated with a January 17 White House Coronavirus Task Force Report. According to those health officials, Florida is in the red zone as far as hospitalizations, prompting the call from the Biden administration for various Florida businesses to be shut down.

The governor has pledged on many occasions that he will not shut down the state again, following one in March 2020 that devastated many businesses and livelihoods. He believes every job is essential and that despite a pandemic ravaged economy, Florida is doing better than most states.

During DeSantis’ budget proposal presentation yesterday, DeSantis reiterated his stand against locking down the economy in the state. “Florida led by focusing our vaccination efforts on our 65 and older population, we rejected recommendations that were not evidence-based, we put seniors first,” he said. “Every Floridian has a right to work, all businesses have a right to operate and Florida is better for it.”

The Link Lonk


January 30, 2021 at 01:56AM
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Jenne: Calls from Biden for Florida lockdown are “pie in the sky” - The Capitolist

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Pie

Friday, January 29, 2021

New Jersey's ESO pasta is bringing the taste of Italy to your home - KFSN-TV

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MORRISTOWN, New Jersey -- ESO Artisanal Pasta is bringing the authentic taste of Italy to homes across New Jersey.

The pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handmade pasta and sauces.


"The whole point of us starting this business during the pandemic was so that you could have a Michelin star meal right in your home," said AJ Sankofa, ESO's Executive Chef.

Operating out of the storefront of a local bakery, Sankofa partnered with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring this business to life.

Related: Hot chocolate bombs are exploding all over the internet and at this New Jersey bakery

Every week, the pasta shop rolls out a variety of fresh and handmade products, sold with instructions for customers to prepare on their own.

"We have the people who have heard about our business and our product, we have the repeat customers, and then we have the skeptical people who come in, get a little bit of something and then they come back and they're like: "wow, you can really tell the difference compared to store-bought pasta and things that are mass-produced," said Sankofa.

Sankofa, who trained under two different Michelin starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta the comes out of his kitchen.

"It's hard to find anyone, especially in New Jersey, that's putting as much effort as a pasta business, not even as a restaurant, as we are into our craft every day. We're always trying to get better. The next batch has to be better than the last; that's our motto and we stick to that," said Sankofa.


----------

Contact Community Journalist Miguel Amaya
Submit a tip to Miguel
Follow Miguel on Facebook
Follow @Miguelabc7NY on Twitter
Follow @Miguelabc7NY on Instagram

The Link Lonk


January 30, 2021 at 03:25AM
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New Jersey's ESO pasta is bringing the taste of Italy to your home - KFSN-TV

https://ift.tt/31oM9uv
Pasta

Pope Francis Eating Too Much Pasta, Needs Diet Change For Sore Back - TMZ

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The Link Lonk


January 30, 2021 at 07:53AM
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Pope Francis Eating Too Much Pasta, Needs Diet Change For Sore Back - TMZ

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Pasta back on the menu for Boston - Yahoo Sports

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David Pastrnak declared himself good to go on Friday and it looks like he will be in the lineup for his season debut on Saturday night against Washington. Bruins coach Bruce Cassidy said final clearance for Pastrnak won’t come until Saturday morning, but that may just be a formality. He thinks there’s a “good chance” that Pastrnak will play on Saturday and the Boston superstar said “I’m pretty sure I’m ready to go.” This is a big boost to a Bruins team that is already 5-1-1 this season and for fantasy managers that kept him stashed away on injured reserve.

Vegas' upcoming two-game series against San Jose has been postponed. The matches were slated for February 1 and February 3, but they will be rescheduled. This comes after Vegas’ match against St. Louis, which was originally scheduled for Thursday, was also postponed. The Golden Knights currently have four members, including three coaches, being isolated in connection with the NHL's COVID protocol. Alex Pietrangelo is the only player on the team on the COVID protocol-related absence list at this time.

The Carolina Hurricanes got Teuvo Teravainen, Warren Foegele and Jordan Martinook removed from COVID protocol on Friday. They can practice and skated among a limited group on Friday, but they have not been cleared to play yet. Jaccob Slavin and Jesper Fast remain on the COVID protocol list.

Alex Ovechkin, Evgeny Kuznetsov, Ilya Samsonov and Dmitry Orlov of the Washington Capitals remain in COVID protocol as well. They are considered to be day-to-day. They can't practice or play until they are cleared.

Don’t forget, for everything NHL, check out Rotoworld's Player News, and follow @Rotoworld_ HK and @CoreAbbott on Twitter.

Minnesota’s Kevin Fiala received a three-game suspension for boarding Los Angeles blueliner Matt Roy.

Patrik Laine has arrived in Columbus and could be in the lineup for the Blue Jackets as soon as Tuesday if his COVID protocols, including a 48-hour quarantine, go smoothly.

There's still no timetable for Nico Hischier, but New Jersey coach Lindy Ruff stated on Friday that the Devils forward hasn't suffered any setbacks and he's progressing.

Editor’s Note: Dominate daily with our premium DFS Tools that are packed with our lineup optimizer, a salary tracker, projections and much more. And don't forget to use promo code PUCK10 to get 10% off. Click here to learn more!

COLUMBUS 2 CHICAGO 1

Coming off a 3-2 shootout win over Florida on Thursday night, Columbus defeated Chicago for a second straight victory on Friday night.

Joonas Korpisalo, who was off on Thursday, stopped 31 of 32 shots to lift his record to 2-1-2 on the season.

Kevin Lankinen performed well in the defeat with 25 saves, but suffered his first loss in regulation. He currently has a mark of 2-1-2 as well.

Oliver Bjorkstrand was the offensive star of the night with one goal and one assist. He opened the scoring during a Columbus power play in what was an uneventful first period. There were just seven shots on goal between the two teams.

Cam Atkinson and Zach Werenski earned helpers on Bjorkstrand’s third goal of 2020-21.

Eric Robinson scored his second goal of the year after he was sprung for a partial breakaway by Bjorkstrand.

Dylan Strome’s third marker of the season got Chicago on the board just past the midway point of the second stanza. He scored on a Blackhawks power play from Patrick Kane and Dominik Kubalik.

The Link Lonk


January 30, 2021 at 12:32PM
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Pasta back on the menu for Boston - Yahoo Sports

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Friday's Recipes: Blue Apple Pie and Fresh Raspberry Turnovers - kwbg.com

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Friday’s Recipes: Blue Apple Pie and Fresh Raspberry Turnovers

Posted on 29 January 2021 by KWBG

Blue Apple Pie
1 frozen 8″ deep dish pie crust, thawed
1/2 cup white sugar
2 T flour
1/8 tsp ground nutmeg
1/8 tsp cinnamon
1/8 tsp cardamom
1/8 tsp salt
2 cups cored, sliced & peeled apples (2 Granny Smith & 3 Fuji or Gala)
1 tsp lemon juice
1 can blueberry pie filling
1/4 stick cold, salted butter
Preheat oven to 350 degrees, rack in the middle position. Mix the sugar, flour, spices, and salt together in a medium-size bowl. With your hands, toss apples with lemon juice. Mix dry ingredients in with apples to coat. Add blueberry pie filling and mix thoroughly. With a spatula, smooth mixture into the piecrust. Cut the cold butter into 8 equal pieces and place over filling.
French Crumble
1 cup flour
1/2 cup cold butter, cut into 8 pieces
1/2 cup brown sugar
1/2 tsp cinnamon
Combine ingredients into a steel blade food processor. Blend by pulsing until mixture is uniformly sized. Pat handsful of the crumble into a mound on top of the pie filling. With a sharp knife, poke several slitsnear the top to let out steam. Bake at 350 for about an hour, or until the top crumble is golden brown and the apples are tender

Fresh Raspberry Turnovers
2 (6 ounce) containers fresh raspberries
2 tablespoons light or dark brown sugar
3 tablespoons Mott’s® 100% Apple Juice, divided
1 tablespoon cornstarch
1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator
Egg Wash:
1 large egg, whisked with 1 tablespoon water
1 teaspoon Turbinado sugar, for sprinkling
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

The Link Lonk


January 30, 2021 at 12:18AM
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Friday's Recipes: Blue Apple Pie and Fresh Raspberry Turnovers - kwbg.com

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Some Of The Best Pies At Willamette Valley Pie Company - That Oregon Life

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Image courtesy of Willamette Valley Pie (wpvie.com)

You haven’t truly lived until you’ve tried an artisan caramel apple pie so fresh it tastes like it was plucked right out of an apple tree in the Willamette Valley.  The same can be said of a fresh apricot crunch pie, or a delicious artisan peach raspberry pie.

Forest Berry pie. Photo via the Willamette Valley Pie Company Facebook page.

Willamette Valley Pie Company in Salem Oregon specializes in making fresh pies with a handmade crust and farm fresh fruit with no preservatives.  This family owned Oregon country store is a favorite with locals, and is a must visit when you come to Oregon.

In 1999 the Gerald Roth family had already been growing berries in the Willamette Valley for three generations when they decided to start Willamette Valley Pie Company.

The company started out small as a cannery-style operation in a warehouse in the backyard, but soon turned into one of the Pacific Northwest’s leading producers of high quality berries and products like packaged fruit, jams and syrups, and oh so delicious pies.

Every summer the Willamette Valley Pie Company processes around 12 million pounds of fresh fruit including strawberries, boysenberries, blueberries, blackberries, and marionberries.  One of our favorite things to do in summer is pick fresh berries at Willamette Valley Pie Company!

In 2001 they purchased a pie company from a neighbor and began making mouth watering pies from scratch using all-natural ingredients.

In 2009 Willamette Valley Pie Company opened up a farm store on the same property as their processing plant and bakery.

Tours of the facilities and berry fields are offered, and guests enjoy shopping in the country store and enjoying a slice of fresh baked pies a la mode.  Note: As of January 2021 tours are suspended due to Covid-19.  Check their website for updates on tours.

Children love visiting the country store, playing on their outdoor playground, and picking berries.

Guests also love the milkshakes, ice cream, coffee, smoothies and fresh baked goods offered at the bakery.

Willamette Valley Pie Company Information

You can visit the Willamette Valley Pie Company at 2994 82nd Ave NE in Salem Oregon.

You can call the store at 503-362-8857, or order certain items online.

Currently the store is open Monday – Friday from 8am – 6pm, and Saturday from 9am – 5pm.  The store is closed Sundays.

Check out their website and Facebook for more information.  See their lineup of pies, cobblers, and turnovers here.

What’s your favorite pie from Willamette Valley Pie Company?  Let us know in a comment and tag the friends and family you want to visit their country store with!

Sunset Lodgingl
The Link Lonk


January 29, 2021 at 03:55PM
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Some Of The Best Pies At Willamette Valley Pie Company - That Oregon Life

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New Jersey's ESO pasta is bringing the taste of Italy to your home - KGO-TV

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MORRISTOWN, New Jersey -- ESO Artisanal Pasta is bringing the authentic taste of Italy to homes across New Jersey.

The pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handmade pasta and sauces.


"The whole point of us starting this business during the pandemic was so that you could have a Michelin star meal right in your home," said AJ Sankofa, ESO's Executive Chef.

Operating out of the storefront of a local bakery, Sankofa partnered with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring this business to life.

Related: Hot chocolate bombs are exploding all over the internet and at this New Jersey bakery

Every week, the pasta shop rolls out a variety of fresh and handmade products, sold with instructions for customers to prepare on their own.

"We have the people who have heard about our business and our product, we have the repeat customers, and then we have the skeptical people who come in, get a little bit of something and then they come back and they're like: "wow, you can really tell the difference compared to store-bought pasta and things that are mass-produced," said Sankofa.

Sankofa, who trained under two different Michelin starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta the comes out of his kitchen.

"It's hard to find anyone, especially in New Jersey, that's putting as much effort as a pasta business, not even as a restaurant, as we are into our craft every day. We're always trying to get better. The next batch has to be better than the last; that's our motto and we stick to that," said Sankofa.


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The Link Lonk


January 30, 2021 at 03:38AM
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New Jersey's ESO pasta is bringing the taste of Italy to your home - KGO-TV

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Stellina Pizzeria Has a Pasta Vending Machine in Arlington - Washingtonian

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Stellina Pizzeria's vending machine stocks lamb ragu and cacio e pepe sauce. Photograph by Rey Lopez.

At the beginning of the pandemic, restaurants scrambled to find new ways to offer their food to go. Stellina Pizzeria owner Antonio Matarazzo wanted to do something beyond the typical takeout. Why not a pasta vending machine?

“In Italy, but Europe generally, vending machines are already much more popular than here,” he says. “You can go buy wine 24/7.”

Matarazzo found a company in California to build a custom unit. It was supposed to arrive in July, but arrived only two weeks ago. Now, it’s finally up and running in front of Stellina’s Shirlington restaurant and market, which is aiming to open over Valentine’s Day weekend.

Photograph by Rey Lopez.

The refrigerated vending machine stocks pasta kits that feed three to four ($30), including tonnarelli pasta (a thick spaghetti) with cacio e pepe sauce and fusilli with lamb ragu. You can also buy just the pastas ($5.25) and jars of sauce ($12-$15). Other vending treats include salami, cannoli-making kits, and jars of tiramisu (with spoons for eating on the go) as well as Stellina T-shirts.

Pasta kits include tonnarelli pasta with cacio e pepe sauce. Photograph by Rey Lopez.

The machine integrates with an app that would allow it to scan IDs and theoretically offer wine, too. The function has been approved in other states, but not yet Virginia. “The team is working to see if it’s possible or not,” Matarazzo says.

The custom food dispenser takes credit cards and mobile payment. It also has a LED screen that shows you how to prepare the pasta kits. It’s currently stocked from 10:30 AM to 9 PM on weekends and until 8 PM on weekdays. The hours will extend once the restaurant opens.

The vending machine will stay in Shirlington until the beginning of summer, then Stellina plans to move it in front of another forthcoming location—508 K St., NW—as a preview before the place opens in the fall.

Eventually, Matarazzo envisions installing the machines in office buildings and law offices, so workers could pick up dinner without going to the store.

“There’s no limit,” Matarazzo says.

Stellina Pizzeria. 2800 S. Randolph St., NW. 

The Link Lonk


January 30, 2021 at 03:16AM
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Stellina Pizzeria Has a Pasta Vending Machine in Arlington - Washingtonian

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