We had no issue gliding through sweet potatoes and butternut squash..
I just recognized that it's not sustainable.That took a long time to learn and took a lot of doing and failing because I was juggling too many balls and stretching our team too thin.
It was not worth it.Yes, maybe we're going to say no now to more people, but in the long run, the people we say yes to, we're going to deliver at 150% versus delivering at 70%.The book says dream first, details later, not details never..
I remember when I first saw your Instagram posts with the prototype model of the mask when we were all just beginning to figure out this pandemic mess.You have sold more than a million masks, according to the website, and given away how many?.
Half a million masks now.. BEST PRACTICES:.
How Ayesha Curry Amped Up and Stayed Balanced During the Pandemic.Briny mussels, popped in their shells and piled with cabbage and radish, are a vibrant iteration of her mother's posole recipe.
There's even a standard-bearer steak burrito—all gooey cheese and salty beef griddled in a flour tortilla—a nod to the Mexican restaurants the chef grew up around in suburban Chicago.Dávila doesn't beat her chest for hyper-regional focus or even rigorous authenticity.
Her cooking is authentic to her own experience as a first-generation Mexican-American: It's confident and joyful, and each course lands like the first few lines of a story you're going to want to remember.. 10. of 10.Brady Williams—Canlis, Seattle.