The Grove Hotel, where I stayed when visiting the capital of Idaho, is situated on one side of Boise’s compact downtown area, two blocks from Main Street. I particularly liked the health club, which had a long lap pool, as well as dozens of machines and well-appointed changing facilities. There is also a full service spa.
Cherry-Apple Sauce Recipe Ingredients5 Gala or Golden Delicious apples (about 2 pounds), peeled, cored, cut into 1/2-inch pieces1/4 cup unsweetened apple juiceRecipe PreparationCombine apple pieces and unsweetened apple juice in heavy large saucepan. Bring to boil, stirring occasionally.
It’s Oscar time again. And on Sunday, I suggest you get dressed up and fix a round of drinks before settling in for the red-carpet coverage and awards ceremony. It only makes sense, since cocktails and movies are as natural an American pairing as apple pie and ice cream. Drinks are a specialized tool for a film director: An elixir can move a plot forward or define a moment perfectly, give the audience a belly laugh or pull us to the darkest corners of a character’s life.
Beer festivals are supposed to be fun, but it didn& 39;t take much time for drama to brew up between a pair of competing festivals in the Windy City.The Chicago Beer Festival, a two-year-old festival held in Chicago& 39;s Union Station and organized by a California-based marketing company, had advertised & 34;unlimited sampling& 34; for $40, with food sold separately.
Pesto mussels & toastBaby courgettes, sweet tomatoes & peasBaby courgettes, sweet tomatoes & peasServes 2Cooks In14 minutesDifficultyNot too trickyNutrition per servingCalories 471 24 Fat 22.1g 32 Saturates 4.6g 23 Sugars 11.7g 13 Salt 1.3g 22 Protein 30.8g 62 Carbs 36.5g 14 Fibre 8.7g -Of an adult& 39;s reference intakeIngredients70 g pesto2 thick slices of wholemeal bread , (50g each)200g baby courgettes200g ripe mixed-colour cherry tomatoes , on the vine500g mussels , scrubbed, debearded, from sustainable sources160g fresh or frozen peas50ml white wine , optional2 sprigs of fresh basil2½ oz pesto2 thick slices of whole-grain bread (1¾ oz each)7 oz baby zucchini7 oz ripe mixed-color cherry tomatoes, on the vine1 lb mussels, scrubbed, debearded, from sustainable sources1¼ cups fresh or frozen peasoptional: ¼ cup white wine2 sprigs of fresh basilrecipe adapted fromSuper Food Family ClassicsBy Jamie OliverMethodPut a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
Preheat the oven to 350 degrees F.In a large pan, heat the olive oil over medium heat until shimmering. Add the celery and onion and cook until just beginning to soften, about 5–6 minutes. Add the oyster mushrooms, salt, and pepper and cook over medium high heat until the mushrooms soften, about 4–6 minutes.