Della

In the US, it is standard to keep a resume to one page and not include references, or MAYBE a second page with references only. Elsewhere, a CV might acceptably be 2 full pages with more detail. US resumes also should not include a picture, age, or hobbies, whereas these may be expected on an international CV. You may wish to have both, depending on where you are looking for a job. ← I'd add that including references on a resume is a no-no. I believe that is an infringement of privacy. I don't want my - or anyone elses - reference information going out on every resume that is sent out. Once you have an interview and you are at the point where the employer wants the references - that is the time to hand them over so they may be checked.

I always like a chicken tarragon salad sandwich over a grilled chick sandwich chop chop salad - always good for summer pasta primavera i just had a great seared halibut sandwich with a great bun, onion, tomato and lettuce - not fried - seared - and some nice crunchy slaw - wonderful just a couple of items good luck

I am not an expert but sometimes when my beans won't get soft - I put the lid on the pot and then they get soft. A trick my mother told me. But then again - I believe I have soft water here in Seattle so maybe I just have old beans sometimes.

We want to get some gift certs for a family member that lives in SLC, UT. He likes Thai, Japaneese and Vietnamese would be good as well. He lives near the LDS Hospital so anything close to that neighborhood would be good. Any ideas for me? I am completely unfamiliar with the area. Looking for probably a mid-priced restaurant........nothing too fancy but of course great food. Thanks!

I want to make a fig cake that calls for fresh figs but alas they are not in season. I always seem to want to make things that aren't in season The recipe says to poach the fresh figs. Can I just sub in dried figs? Or is that a "no go" and I need to find something else to make. I am NOT a baker by any stretch of the imagination so I thought I'd best check before I dive in. Thank you!

I like that recipe in All About Braising but I love the Short Ribs with Rosemary and Maple Syrup that comes just after that one in the same book. Made it last night - it's always really good! And probably the most simple out of any beef braise that I cook.

Looks amazing! I'm putting this on my list to make this week!

I thought I'd bump up this thread and see if there is anything new in Jackson Hole, WY that is a "must eat" since we're getting ready to spend the long weekend in Feb skiing, eating and drinking. Last year we went in Feb and spent lots of time at the Mangy Moose apres-ski (of course) Dinner at Nani's was great and we hit the Snake River Brewing Co for lunch our first day in and last day out. Also had some drinks and listened to live music at 49 Degrees (I think I have the name right....?) Any suggestions on places we should definitely hit this time?

We are having duck breasts with a ruby port sauce for dinner tonight Brussels Sprouts with homemade bacon, fingerling potatoes fried in duck fat, a nice Willamette Pinot Noir and as much sparkling bubbles as we can drink! Merry Merry and Ho Ho Ho!

Parmesan stuffed dates wrapped with bacon on a toothpick served hot are fantastic!!! I have some friends that serve them at their holiday party nearly every year and they are gobbled up in seconds! I love love love them!

Are you serving pork ribs or beef ribs?

Thanks for the tips! We appreciate it. And we'll definately be going back.

I don't think I like cabbage rolls but this thread is inspiring me for some reason. Maybe because it is all cold and gray these days - It just sounds "homey". But then again I thought I didn't like cauliflower but then I read 14 pages of the Roasted Cauliflower thread and now I'm an addict! So - I'll be making some today to cook for dinner tomorrow night. I'm going to use the Molly Stevens recipe. It says it serves 6 - 8 so we'll have lots left over (as there are just 2 of us). I want to make the recipe as is before halving it so........ I have a question about freezing them. Do you freeze AFTER cooking? Or BEFORE cooking? Thanks!

I just tried it last week using the Sillpat. I normally just line both my sheet pans with foil. I don't think it got as crunchy using the silpat as with the foil - and I like the crunch on the smaller pieces. But then I set my timer and flip it every 12 minutes to get it all toasty brown - and I don't mind the burnt small pieces. I covet them actually! I have a head of cauliflower in the fridge right now. I think I'll do half Silpat, half foil and turn it only 1 or 2 times while cooking. Just to see how it turns out Nothing like a little experiment!

I don't know much about growing apples but I love the honeycrisps! It seems we just get them for 4 - 6 weeks this time of year. They are crunchy and sweet with a little bit of tart....but just a little. Very good!