WHAT DOES YOUR PERFECT DAY LOOK LIKE?
Amanda D. A Sunday thunderstorm, a good book, a fire going with chips and queso. Amanda H. Any day at the beach is better than any day anywhere else. Sara Day at the beach, long nap, then dinner. Brooke Yoga to start the morning and shopping in the afternoon. Ashlyn Dinner and a concert.
Leah On the beach, add wine. Mari On the beach all day until the sun sets. Grace Wake surfing at the lake and grilling out for dinner. Abby A quiet day at home. Nicole Pool day with my kids. Abigayle Any day ending with fireworks: Fourth of July and New Year’s!
“VAYMAN & TEITELBAUM DID AN EXCELLENT JOB IN A DIFFICULT LEGITIMATION AND CUSTODY CASE FOR MY SON. GIVEN THE COMPLEXITY OF HIS CASE RAVE REVI EWS AND THE SLAM DUNK OUTCOME, I WOULD RECOMMEND THIS FIRM TO ANYONE WHO NEEDS A FAMILY LAW FIRM.”
‘C heesy ’ C ashew Q ueso Inspired by GoodHousekeeping.com
ingredients • 2 large poblano peppers, halved and seeded • 1 tbsp olive oil • 2 cloves garlic, pressed • 1 cup cashews
BRAIN BREAK
• 1/2 tsp ground coriander • 1/2 tsp ground turmeric • 1/2 tsp salt • 1/2 tsp pepper • 2 cups water, divided • 1/4 cup nutritional yeast
• 2 tsp chili powder • 1 tsp ground cumin
directions 1. Heat broiler. Add poblanos face down to a rimmed baking sheet and broil for 4 minutes or until charred. Transfer to a bowl, cover, and let sit for 5 minutes. Then, remove skin and cut into 1/4-inch pieces. 2. In a saucepan, heat oil and garlic on medium heat for 1 minute. Remove from heat and stir in cashews and spices. 3. Return saucepan to heat. Add 1 1/2 cups water and bring to a boil. Reduce heat and simmer for 10–12 minutes or until cashews are tender. 4. Put contents of saucepan in a blender and add yeast and 1/2 cup of water. Purée until smooth. 5. Pour mixture back into saucepan and simmer 7 minutes or until thickened, stirring occasionally. 6. Fold in poblanos and serve with chips.
AQUAMARINE BASKETBALL BLUEBIRD
LEPRECHAUN MADNESS PISCES SPRING TANGERINE TULIP
CLOVER GREEN IDES
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