I managed a not-for-profit restaurant in West Philadelphia where there was a lot of donated food.
It's just the simple truth.Another one that I love is from my magical Jewish brilliant uncle Ted who said your word is worth gold.
Never commit to something you can't deliver and he taught me to never spend more than I made and that is one of the things that really sustained us in the early days when I had nothing but myself..I never spent more than I made and I reinvested every penny back into the business so instead of hitting a big account and going out and splurging, I tightened up even more and I would just put the dollars into the organization and that helped us get a little nest egg, little by little, brick by brick.MAKES ABOUT 4 1/2 DOZEN MENDIANTS.1 cup assorted nuts, chopped.
1/2 cup light corn syrup.10.5 ounces bittersweet chocolate,.
1/3 cup diced assorted candied fruit.
Preheat the oven to 350° F. Place the chopped nuts and corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquefy the corn syrup.by Maneet Chauhan and Jody Eddycopyright © 2020.
Photographs by Linda Xiao.Published by Clarkson Potter, a division of Penguin Random House, LLC.. Save.(Keep screen awake).
head-on jumbo shrimp., minced (about 1/3 cup).
(Editor: Slim Ring Lights)