this old society
2 days ago
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background

image

cool background of this site of living trends

http://livingtrends.weebly.com

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sublim-ature:

Colorado River, UtahMatthew Foster

sublim-ature:

Colorado River, Utah
Matthew Foster

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2 weeks ago
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How to Make a Low-Fat Key Lime Dessert

his low fat dessert closes the gap between dieting and healthy, everyday eating. When you have a fierce craving for something sweet; try this rich, creamy treat. With only four grams of fat it is the equivalent to eating half a tablespoon of peanut butter.

Instructions

Difficulty: Easy

Things You’ll Need:

  • 1 medium kiwi

  • 4 ounce serving of Dannon light n fit key lime yogurt

  • 4 tablespoons light Reddi Whip

Step1

Peel and chop the kiwi.

Step2

Blend the yogurt and kiwi for 60 second or until creamy.

Step3

Place in a small serving bowl and top with Light Whipped Cream.

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How to Make Sour Cream Biscuits

Perfect biscuits are hard to find. A recipe for perfect biscuits is even harder. These sour cream biscuits are incredibly soft and they are so easy to make with only two ingredients. The sour cream makes biscuits so tender they put traditional ingredients to shame.

Instructions

Difficulty: Easy

Things You’ll Need:

  • 2 cups self rising flour

  • 1 1/2 cups sour cream

Step1

Pre-heat oven to 375 F. Lightly grease a cookie sheet.

Step2

In a large bowl thoroughly mix the flour and sour cream.

Step3

Drop 1/4 cup portions of the dough on the cookie sheet and bake for 20 minutes or until golden brown.

Tips & Warnings

  • Light sour cream works very well for this recipe.

  • If you don’t have self rising flour use Bisquick instead.

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3 weeks ago
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lambhoof:

i have a special folder for photos of small dogs snoozing on large sleeping places

ha ha ha

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How to Get Better Tips as a Server

Being a server is a really hard job. While it’s not rocket science, most people don’t realize that it’s not that easy. If you are waiting tables and not getting good tips, then maybe these tips will help you.

Instructions

Things You’ll Need:

  • A good attitude

  • A smile

  • Atleast 5 pens

  • A good wine tool

  • A server book

  • Proper Menu Knowledge

  • Clean Appearance, including Apron and Shoes

  1. Step 1

    Make sure your section is properly set up, all your side work is done, you know what the specials are, and you know what, if anything, has been eighty-sixed. It’s imperative that you have what you need for a smooth night. Are your salt and pepper shakers full? What about the sugar caddy? Are your tables clean? When your customers sit down, are they going to see drink rings from an improperly wiped table or salt sprinkles from the shaker being moved?
    It’s also absolutely necessary that the back of the house/wait station is properly set up. If your patrons ask for something, can you get it right away, or are you going to have to spend 15 minutes hunting it down because you forgot to make sure it was there to start with? Did you make plenty of back ups for every thing you need?
    If your restaurant does line up at the beginning of the shift, make sure you pay attention to the specials, any announcements, and ask questions if you don’t understand something. If your restaurant doesn’t, then make sure you ask someone what the specials are, if you are out of anything, etc. It’s embarrassing and makes you look inept if a customer asks a question and you can’t answer it.

  2. Step 2

    KNOW your MENU!!!! I can NOT stress this enough. If a customer asks you a question about something on the menu, you should know how to answer it correctly. Don’t make something up, because as soon as the food is delivered, they are going to start complaining if you are wrong. You should always be able to answer ANY menu question that gets asked. Sometimes, they ask a question that you really wouldn’t know the answer to. That’s okay, tell them you will find out immediately, and then GO FIND OUT. Don’t leave them hanging. If a customer asks for a special request, ask the chef first. Don’t automatically assume the chef will do it, just because you ordered it. They may not have the ingredients, they may not have the time or the grill space for something off the wall.

  3. Step 3

    Always be polite. This should go without saying, but somehow, it always needs to be said anyway. Always smile, be friendly, and courteous to your tables. For the most part, they are always right, even when they are wrong. If a customer get really irate, or abusive, always go get a manager right away, never deal with them yourself. If a customer asks a really stupid question, answer it with a smile on your face, as though you think it’s the most intelligent question ever asked. I swear I got asked at one table, if the fish on the FRIED platter was fried. I answered yes, then was asked if the shrimp on the FRIED platter were also fried. Again I answered yes, then when it was the next person’s turn to order, they asked the same exact question, only about the oysters. Yes, it stands to reason that if they are ordering a FRIED platter, that the food on it is indeed fried, and it said so in the description, but insulting them won’t get me paid.

  4. Step 4

    Write everything down. There is nothing worse than to forget to put in an order for someone and not remember until all the rest of the food is on the table. Especially if it’s something that can not be prepared correctly, like a well done steak. Getting all your sides right saves you trips back to the kitchen, and keeps you from getting on the kitchen’s bad side. Getting your orders right the first time saves you time, energy, makes your guests happy, and your kitchen happy.

  5. Step 5

    Don’t forget to refill their glasses. Yes, they’ve guzzled six glasses of Iced Tea, and their bladder should be exploding by now, and you have 3 other tables that need attending to, but your customers don’t care about that. What they do care about, is their glass is empty, and you haven’t refilled it yet.

….

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xeauty:

Mountain Cabin by Nomadic Vision Photography on Flickr.
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xeauty:

When a valley glows by Joe Dsilva on Flickr.
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1 month ago
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trollcadero:

orages dans le sud de la France

credits Nico Bourret

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