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CIA Assistant Professor of Culinary Arts Sergio Remolina demonstrate how to prepare Salade de Frisée aux Lardons. The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, Chef Bocuse… Read More →
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<blockquote class=”twitter-tweet”><p>Interesting concept from Mark Cuban, but let’s be honest: if Brittney Griner played the worst NBA player 1-on-1, she would lose 1000-0.</p>— Brandon Tierney (@BrandonTierney) <a href=”https://twitter.com/BrandonTierney/status/319410016945848321″>April 3, 2013</a></blockquote> I don’t live or work in Silicon Valley, nor do I limit my focus to DC alone. I hope that… Read More →
Thorn-Clarke Shiraz Shotfire 2010: Fat cherry fruit aromas are backed up by cacao, herbs, and cracked pepper. Chewy in the mouth, with medium acidity. It’s perfect with the Easter feast. Region: Barossa Valley, Australia. Price: $15.99. Goes with: Lamb Roast, Baked Ham, Meat Lasagna. Why I chose it: For me,… Read More →
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Taylor Farms Retail, Inc. has issued a precautionary spinach recall in 39 states, including New York, due to a threat of E. coli bacteria. The spinach in question is sold in salad trays under several brand names in the Taylor Farms family. The following brands are listed as potentially dangerous:… Read More →
I need to know what happens to his new post here? I need to know what happens to his new post here? I need to know what happens to his new post here? I need to know what happens to his new post here? I need to know what happens… Read More →