“The part of Aurora that we are in has less access to food and is considered more of a food desert.”
The Denver-based company says the Tasty Made restaurant will serve only burgers, fries, milkshakes and sodas
This salad is simply gorgeous, and a great way to bring color, flavor and oomph to a holiday meal. The combination of tartness from the citrus, sweetness from the pomegranate seeds, sharpness from the onion, and a bit of herby bitterness from the arugula — plus a bright vinaigrette — makes this a salad that isn’t just a placeholder on a plate. And the colors are amazing.
Whipped aquafaba has gazillion uses, particularly in the vegan world, where it’s used as an egg substitute in baked goods and meringues. In fact, if you are vegan, you probably consider this to be old news. My personal favorite way to use aquafaba is as a low-cal whipped topping, which can dress up a dessert, or serve as a base for a fluffy mousse (think pumpkin mousse for the holidays).
The burrito chain said Tuesday that sales fell 21.9 percent at established restaurants during the third quarter, worse than the 18.3 percent drop Wall Street analysts expected, according to FactSet. It’s the fourth straight quarter of sales declines for the company after an E. coli outbreak last year sickened some customers.
The fast food chain has named Lindor its “Taco Hero” because the swipe has kicked in Taco Bell’s “Steal a Base, Steal a Taco” promotion.
The company says it teamed with self-driving truck maker, Otto, and the state of Colorado for the feat. The trailer, loaded with Budweiser beer, began the self-driving trip at a weigh station in Fort Collins, Colorado, and ran along Interstate 25 through Denver before wrapping up in Colorado Springs.
The harvested apple is breathing because it’s still alive. If it stops breathing, it will die and taste bad. Being alive, an apple (or any other fruit) is always changing, and the job for us fruit lovers is to bite into it during the window of peak flavor.
But rye deserves better. With it’s floral notes, spicy first pass across the palette and perfumed aroma, rye’s complexities mean it’s never dull.
In a whiskey scene increasingly populated with dorm-room dreck filled with cinnamon or honey or apples, rye stands out as a truly different sort of whiskey. That built-in complexity has rye not only gaining in popularity among cocktail aficionados, but among distillers who realize that those layers of flavor offer them a chance to get a little weird.