Before you reach the parking lots, that fragrance of meatballs (giant) and grilled peppers (huge heaps) will send you straight to the feast for cheap eats.
If you find your way to Pho So 1 and it is particularly crowded, it's not a bad idea to continue west on Spring Mountain road and eat at Pho Saigon. This restaurant is newer and less established than Pho So 1 but it's culinary offerings are just as good. The service is great and there are some menu items that are not found at Pho So 1. Food lovers new to the vietnamese food scene will love the menu at Pho Saigon as it is filled with accompanying pictures. The prices are similar to Pho So 1 so you can go wrong with either one.
Now comes the fun part: seasoning the soup. There are many ways you can go with this soup. I loved adding smoked paprika but chicken paprikash I still thought the soup needed just a bit more. Thyme or rosemary would give a bit of a pep, but my favorite spice to add is Bacon Salt. Hickory smoked sea salt also added a nice depth. If you're feeling adventurous, try crumbling some tangy goat cheese over the top of even adding some crisped pancetta or fried kale strips.
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Start with cooked menu items. It is a common misconception that all sushi is raw. Beginners may want to give cooked items such as California rolls or unagi eel a paprika chicken try before moving on to raw dishes.
Cranberry salad salad. Use the cranberry salad you made for Thanksgiving Day and put it on top of your favorite lettuce whole chicken for stock of using dressing. If you haven't already added oranges to your cranberry salad, add it to this recipe. Mandarin oranges are a great choice.
Crush the cardamom seeds to break them open before adding them to the pan along with the bay leaves, cloves, cinnamon, paprika crockpot chicken paprikash, madras curry paste and the tomato puree. Fry for another 1 minute before adding the meat.
Farmers Market July 4th Salad that won't wilt: Boil in a lot of salted water -- separately-- Green and Yellow wax beans, sugar snap peas. Boil RED and WHITE spring onions for a minute or two to gentle them. Add steamed or boiled baby RED skinned potatoes and BLUE potatoes. Dress while still warm with live oil and lemon or vinegar, salt and pepper. Add lots of snipped chives and basil. And Keswick Feta.
Make the dressing while the vegetables cool. Put the remaining oil in a screw-top jar with the mustard, oil, oregano, and lemon juice. Screw the lid on tightly and shake well to combine. Toss the arugula, vegetables, and pine nuts with the dressing and serve.