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spn-meanttobe · 4 years

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Summaries Part Two [51-100]

Claiming Info -- FAQs/Rules The first Claims post will be a separate post going up on Saturday, November 7th at 12 pm EST. The second Claims post will be a separate post going up on Sunday, November 8th at 12 pm EST.

51. My Only Vice She's as pretty as a daisy... Sexy, easygoing Rosie Bliss may look like an innocent flower-shop owner, but former vice cop now police chief Sam Maguire is suspicious of the so-called herbs she grows along with her blooms. As sweet as a rose... So the serious detective launches an investigation into Rosie and her very mysterious past. But his most disturbing discovery? He's irresistibly attracted to free-spirited Rosie. And as dangerous as a Venus flytrap! Then cool, controlled Sam accidentally drinks a cup of her special brew and loses it completely! Not only does he end up sleeping with his suspect, he craves more – of Rosie, the most potent drug of all.

52. Night Shadow In a city ruled by fear... A solitary figure shrouded in black walked the night, determined to awaken a terrified metropolis from the nightmare of crime. There was nothing -- no bullets, and certainly not legal technicalities -- that could deter the man they called Nemesis from his mission. Deborah O'Roarke, an idealistic young prosecutor waging her own war against crime, owed Nemesis her very life. She shared his passion for justice, yet she could not accept his lawless methods. Still, though she fought her unwelcome desire for this disturbing stranger, she was unable to deny her longing to share the shadows that were his home.... After the night he saved Deborah O'Roarke from an attacker Nemesis rediscovered the sweet ache of longing. As Gage Guthrie he could woo her. But the idealistic prosecutor abhorred his vigilante approach to crime fighting. So how could he reveal he was the phantom who lurked in the Night Shadow? Fear casts a long shadow....

53. Night Shift Her voice was like whiskey, smooth and potent, but it was her contradictions that fascinated Detective Boyd Fletcher―the vulnerability beneath her tough-as-nails facade. Late-night radio announcer Cilla O'Roarke was being threatened by a caller, and it was Boyd's job to protect her no matter what. But the sultry deejay was getting under his skin, and the undeniable attraction that sizzled between them concerned the detective…because anything could happen on the Night Shift.

54. No Good Duke Goes Unpunished The ruin of the lady means the taming of the scoundrel. A rogue ruined... He is the Killer Duke, accused of murdering Mara Lowe on the eve of her wedding. With no memory of that fateful night, Temple has reigned over the darkest of London's corners for twelve years, wealthy and powerful, but beyond redemption. Until one night, Mara resurfaces, offering the one thing he's dreamed of: absolution. A lady returned... Mara planned never to return to the world from which she'd run, but when her brother falls deep into debt at Temple's exclusive casino, she has no choice but to offer Temple a trade that ends in her returning to society and proving to the world what only she knows...that he is no killer. A scandal revealed... It's a fine trade, until Temple realizes that the lady--and her past--are more than they seem. It will take every bit of his strength to resist the pull of this mysterious, maddening woman who seems willing to risk everything for honor... and to keep from putting himself on the line for love.

55. Once Smitten, Twice Shy Legend claims this antique Irish wedding veil can grant your heart's deepest desire. But be careful what you wish for... Wedding videographer Tish Gallagher is at the end of her rope. Her business is about to go bust. She's just spent her last buck on nonreturnable (but oh so fabulous) shoes. And her most sustainable relationship is with a pint of Häagen-Dazs. So she makes a wish on the lucky wedding veil to get out of debt...and sees the man she never stopped loving, her ex-husband, secret service agent Shane Tremont. Sure, their chemistry was off-the-charts sizzling hot, but their clashes were legendary, and no amount of longing will change that. When her dream job of recording the first daughter's wedding appears out of the blue, Tish knows it's her only shot to get out of the red. Just one teensy glitch: Shane is the groom. From the moment they see each other, she knows nothing's changed - the same old black magic is still between them, as irresistible and potent as ever. But he's promised to another and Tish has been burned before. Will she always be... once smitten, twice shy?

56. One Night with Morelli Warning: one night will never be enough… Draco Morelli: ruthless businessman, adoring father and wary ex-husband. This gorgeous Italian only ever signs up for temporary flings with glamorous women who know the rules of the game. Until he is blindsided by the one woman in all of London not interested in a relationship with him…. Eve Curtis: dedicated workaholic, loyal friend and self-professed singleton. Determined to remain independent, Eve has been happy keeping men at a safe distance. Until now. Because when Draco sweeps her off her feet and into his bedroom, he opens her eyes to a whole new world of sin and seduction!

57. One Night with the Shifter A one-night stand with a werewolf has unexpected consequences. After he is exiled from his pack, Tyee Grayson must learn to make it on his own. But one night with a beautiful stranger who has luminous blue eyes changes everything…. Especially when his instincts shout that she is the one. All elementary school teacher Jessica Brierly wanted was a night on the wild side, but when she finds herself pregnant, all the rules change. Not only does her lover have more secrets than she ever imagined, but suddenly they're both fighting off vampires. When vampires attack the town she dearly loves, Ty must work with his old pack to save them from a ruthless enemy who could kill not only his mate and his unborn child – but the entire human race.

58. One Texas Night Melinda Amery awoke to the double-barreled deep blue eyes of Lieutenant Grady Sloan. A more formidable – or handsome – man she'd never seen. And he wanted answers about a murder. Only, Melinda had none. She had no recall, except she knew nothing good would come from remembering... Grady was the kind of cop who wouldn't let go until he got what he wanted. With his job on the line, he needed to break the case. But the only witness had amnesia – and tormented dark eyes that needed healing. And Grady couldn't help his overwhelming attraction toward Melinda. But would her hidden memories reveal more than either of them wanted to know... ?

59. Pushing the Limits No one knows what happened the night Echo Emerson went from popular girl with jock boyfriend to gossiped-about outsider with "freaky" scars on her arms. Even Echo can't remember the whole truth of that horrible night. All she knows is that she wants everything to go back to normal. But when Noah Hutchins, the smoking-hot, girl-using loner in the black leather jacket, explodes into her life with his tough attitude and surprising understanding, Echo's world shifts in ways she could never have imagined. They should have nothing in common. And with the secrets they both keep, being together is pretty much impossible. Yet the crazy attraction between them refuses to go away. And Echo has to ask herself just how far they can push the limits and what she'll risk for the one guy who might teach her how to love again.

60. Red, White & Royal Blue When his mother became President, Alex Claremont-Diaz was promptly cast as the American equivalent of a young royal. Handsome, charismatic, genius—his image is pure millennial-marketing gold for the White House. There's only one problem: Alex has a beef with the actual prince, Henry, across the pond. And when the tabloids get hold of a photo involving an Alex-Henry altercation, U.S./British relations take a turn for the worse. Heads of family, state, and other handlers devise a plan for damage control: staging a truce between the two rivals. What at first begins as a fake, Instagrammable friendship grows deeper, and more dangerous, than either Alex or Henry could have imagined. Soon Alex finds himself hurtling into a secret romance with a surprisingly unstuffy Henry that could derail the campaign and upend two nations and begs the question: Can love save the world after all? Where do we find the courage, and the power, to be the people we are meant to be? And how can we learn to let our true colors shine through? Red, White & Royal Blue proves true love isn't always diplomatic.

61. Renegade Protector When intimidation turns to deadly force, it's time for Frontier Justice. If ruthless developers want Mariana Balducci's land, they'll have to kill her for it. And they nearly succeed—until Ty Morrison foils her attacker. The sexy San Francisco cop is part of a secret organization called Frontier Justice. Mariana is tough, but she realizes she can't win this fight alone. And when bullets fly, Ty realizes battling bad guys is easier than fighting their sizzling attraction.

62. Rocky Mountain Wedding Melody Pennington fled to Montana for a new start as a mail-order bride. Gabe Brooks, handsome older brother to the man she was supposed to marry, helps her settle in. But what Melody doesn't expect is to fall for the rugged, closed-off lawman...

63. Romancing the Chef When Veronica Howard is invited to compete in an all-star TV cooking contest, the up-and-coming restaurateur is ready for a fair food fight. Then she discovers who her main competition is: Ace Brown, her friend from culinary school – now the world's hottest celebrity chef. Has she gone from the frying pan right into the fire? Ace Brown – aka the Sexy Chef – knows what women want. After all, recipes for desire are his globe-trotting specialty. Ronnie may not have given him the time of day back in school, but this time Ace is cooking up a surprise she can't resist. Seducing the voluptuous foodie will be his pleasure…until she turns up the heat. With sexual sparks flying, is the footloose bachelor about to become a connoisseur…of love?

64. Rumors that Ruined a Lady Amongst the gossip-hungry ton, no name has become more synonymous with sin than that of Lady Caroline Rider, cast out by her husband and disowned by her family. Rumor has it that the infamous Caro is now seeking oblivion in the opium dens of London! There's only one man who can save her: notorious rake Sebastian Conway, Marquis of Ardhallow. Soon Caro is installed in his country home, warming his bed, but their passion may not be enough to protect them once news of their scandalous arrangement breaks out.

65. Secrets of a Gentleman Escort He's the talk of the ton – for all the wrong reasons! Society's most outrageous – and popular! – escort Nicholas D'Arcy is renowned for his utmost discretion. So when he suddenly finds himself named and shamed by a jealous husband, he reluctantly accepts a summons to the countryside…a fate worse than death! Annorah Price-Ellis isn't what Nick is used to – innocent, feisty and decidedly uncomfortable with the spontaneous heat between them! Suddenly, London's most audacious lover is out of his depth, and in danger of revealing the real man behind the polished facade….

66. Seduced by the Operative For psychologist Claire Cantwell--code name Cyrene--the stakes couldn't be higher. Tapped for a top-secret mission for the president, the OMEGA covert operative needed the unique expertise of a man with whom she'd shared danger--and her bed. Lethally attractive special ops agent and ultra-suave diplomat Luis Esteban wanted more than Claire was ready to give. Now, with their very survival at stake, Claire has to trust Luis with her life... even if that means surrendering the one thing she vowed never to give: her heart.

67. Serendipity Faith Harrington was the classic girl of privilege - until her father was convicted of running a Ponzi scheme and then her marriage crashed and burned. Now Faith is back in her hometown, hoping for a fresh start. But her father's betrayal has rocked Serendipity - and not everyone is ready to welcome her with open arms. Then she runs into her teenage crush - the dark, brooding Ethan Barron. Ethan, no stranger to scandal himself, never imagined he'd own the mansion on the hill, much less ever again come face-to-face with Faith - the princess he once kissed senseless. The chance meeting reignites the electric charge between them. Still, when Ethan hires her to redecorate what was once her childhood home, Faith is sure that getting involved with the town's notorious bad boy will lead only to trouble. But her heart has other ideas. And so do the townspeople of Serendipity...

68. Shades of Desire Natalie Jones is the lucky survivor of an elusive killer who preys on young women and then disappears from view. And since her harrowing ordeal, the once gutsy photojournalist has remained isolated in her home, paralyzed by fear and her failing vision. Special Agent Liam "Mac" McKenzie has scars of his own. But despite his efforts to ignore the attraction that simmers between him and Natalie, he needs her help to catch a predator. Soon, they will forge a tentative alliance, charged with desire. Through a soft-focus lens, Natalie dares to envision a future with Mac beyond the investigation & never guessing that the clues hidden within her photographs are drawing them into an explosive confrontation with a madman.

69. She's Got it Bad Twelve years ago Zoe Ford let Liam Masters break her heart. But now? There's not a chance. Zoe is as tough and wild as they come. So when Liam shows up at her tattoo parlor, she's more than ready to take him on again. That's not going to be a hardship, since he's hotter than he ever was. This time she's staying in charge. And she's not going to consider their score settled until he's hot, bothered and begging for more! Then she'll move on as callously as he left her. Unless all that deliciously bad sex is just too good to give up….

70. Snowbound with the Soldier Maybe this Christmas…? It has been seven long years since Kara Jameson last saw Jason Greene. Returning home as a wounded war hero, Jason looks a shell of the man she once knew. Yet her heart still skips a beat as if it was yesterday…. Stepping back into civilian life, Jason looks to Kara for help. But there's too much water under the bridge – not to mention too much lingering attraction. But it seems that the mountain weather has other ideas, and when Kara and Jason end up snowbound together they are forced to confront the ghosts of Christmas past.

71. Soldier Caged

He'd lost blood and comrades on the world's battlefields, but neither compared to losing his memory. Waking up in a secret military bunker, drugged, with vague images of a mission gone bad, Jonah had nowhere to turn. Until help came in the form of the one woman he'd always remember... Psychologist Sophia Rhodes never got over the bad boy who'd stolen her good-girl heart a decade ago. But without military training, how could she possibly steal Jonah from a high-security facility? She had only one hope--that he'd never forgotten her, either. Sophia knew the breakout was the easy part. Somehow she had to help Jonah focus his hazy images--before a desperate man made sure he'd never remember...

72. Sound Bites Renee Evans has a knack for trouble. After walking in on her best friend and boyfriend in bed together, twenty-five-year-old Renee flees her dream job as a music journalist in sunny Los Angeles and returns to her hometown of Boston – only to meet Dylan Cavallari, the mysterious, aspiring musician who lives in her apartment building. Dylan's piercing gaze and womanizing demeanor make him exactly the type of guy that Renee should steer clear of – which is most likely the reason she falls for him. But when Renee's troublesome ex comes back and threatens to drive her and Dylan apart, Renee is forced to face her past and save her relationship with Dylan before it's too late.

73. Succubus Blues When it comes to jobs in hell, being a succubus seems pretty glamorous. A girl can be anything she wants, the wardrobe is killer, and mortal men will do anything just for a touch. Granted, they often pay with their souls, but why get technical? But Seattle succubus Georgina Kincaid's life is far less exotic. Her boss is a middle-management demon with a thing for John Cusack movies. Her immortal best friends haven't stopped teasing her about the time she shape-shifted into the Demon Goddess getup complete with whip and wings. And she can't have a decent date without sucking away part of the guy's life. At least there's her day job at a local bookstore--free books; all the white chocolate mochas she can drink; and easy access to bestselling, sexy writer, Seth Mortensen, aka He Whom She Would Give Anything to Touch but Can't. But dreaming about Seth will have to wait. Something wicked is at work in Seattle's demon underground. And for once, all of her hot charms and drop-dead one-liners won't help because Georgina's about to discover there are some creatures out there that both heaven and hell want to deny...

74. Tell Me Your Secrets It was a dark and sexy night... And Brooke Ashby knew she was in over her head. As head writer for the soap opera Secrets, she was used to living vicariously through her characters. But that all changed the day she learned she was adopted, and that her identical twin sister had mysteriously disappeared. What else could she do but try to discover what had happened, even if it meant taking her sister's place? It shouldn't be hard. After all, she was good at research and had a talent for acting, if she did say so herself. Her plan seemed foolproof…until Brooke found herself in bed with her sister's fiancé….

75. Temptation's Kiss Patrice Sutton has just landed the role of her career. Snagging the female lead opposite devastatingly handsome, six-foot-three movie idol T. K. McKenna is a dream come true. When she learns they'll be filming out West she's secretly thrilled…and ready to show her gorgeous co-star the ropes of life on the ranch. Until T.K. turns the tables – by initiating her into the art of seduction far from the camera's glare. T.K. knows that with her incredible beauty, talent and sweet sincerity, Patrice has what it takes to make it really big. And the burgeoning film star is showing T.K. a passion more real than anything he's ever experienced on – or off – the screen. But what will it take to prove to her that she's the only woman he'll ever desire…and love?

76. Texas Mom Texas veterinarian Delaney Blair will do anything to find a bone marrow donor for her four-year-old son, Nickolas. The only likely match is his Argentinean father, Dario. But Dario and Delaney didn't part on good terms. In fact, he doesn't even know he has a son! Delaney travels to Argentina to find him, and Dario, shocked, returns to Texas. It's not long before Nick and Dario become close. Not only that, Dario can't hide the feelings he has for Delaney – feelings that have been there since they met. Dario's family doesn't want him to be with her. But now they have to see if the love between them is strong enough to keep them together.

77. The Cajun Cowboy Talk about a bad hair day! Louisiana beauty salon owner Charmaine LeDeux has a loan shark on her tail, and Raoul Lanier, the six-foot-three hunk of testosterone she thought she divorced, has just delivered a bombshell: They're still married! At least the rundown ranch they've inherited together is the perfect hideout. Holy crawfish! It's hard enough for Raoul to play cowboy to a bunch of scrawny steer, let alone suffer the exquisite torture of living with the delectable Charmaine, who's declared herself a born-again virgin. What's a man crazy with desire to do? Seduce her on their home on the range, even if it means taking advice from bachelor ranch hands, Charmaine's belly-dancing great-aunt, and St. Jude, patron saint of lost causes. With the moon shining over the bayou and the Dixie Mafia in hot pursuit, this Cajun cowboy must sweet-talk his way into his wife's arms again...before she unties the knot for good!

78. The Happy Baker We've all been there. The blind date from hell. The Big Hurt. The guy who details his various surgeries over Caesar salad on the first date. Who needs a pint of rocky road when you can head to the kitchen and work out your heartache with a whisk and a bottle of wine? Erin Bolger has been there, dated that and baked through it all. Turns out the more bitter the heartbreak, the sweeter the batter. So don't cry over bad dates, bad boyfriends or bad breakups – whip up a batch of My-Mom-Didn't-Like-You-Anyway Cupcakes and bake yourself happy.

79. The Heist FBI Special Agent Kate O'Hare is known for her fierce dedication and discipline on the job, chasing down the world's most wanted criminals and putting them behind bars. Her boss thinks she is tenacious and ambitious; her friends think she is tough, stubborn, and maybe even a bit obsessed. And while Kate has made quite a name for herself for the past five years the only name she's cared about is Nicolas Fox -- an international crook she wants in more ways than one. Audacious, handsome, and dangerously charming, Nicolas Fox is a natural con man, notorious for running elaborate scams on very high-profile people. At first he did it for the money. Now he does it for the thrill. He knows that the FBI has been hot on his trail -- particularly Kate O'Hare, who has been watching his every move. For Nick, there's no greater rush than being pursued by a beautiful woman... even one who aims to lock him up. But just when it seems that Nicolas Fox has been captured for good, he pulls off his greatest con of all: He convinces the FBI to offer him a job, working side by side with Special Agent Kate O'Hare. Problem is, teaming up to stop a corrupt investment banker who's hiding on a private island in Indonesia is going to test O'Hare's patience and Fox's skill. Not to mention the skills of their ragtag team made up of flamboyant actors, wanted wheelmen, and Kate's dad. High-speed chases, pirates, and Toblerone bars are all in a day's work... if O'Hare and Fox don't kill each other first.

80. The Inn at Eagle Point It's been years since Abby O'Brien Winters set foot in Chesapeake Shores. The Maryland town her father built has too many sad memories and Abby too few spare moments, thanks to her demanding Wall Street career, the crumbling of her marriage and energetic twin daughters. Then one panicked phone call from her youngest sister brings her racing back home to protect Jess's dream of renovating the charming Inn at Eagle Point. But saving the inn from foreclosure means dealing not only with her own fractured family, but also with Trace Riley, the man Abby left ten years ago. Trace can be a roadblock to her plans...or proof that second chances happen in the most unexpected ways.

81. The Klone and I After thirteen years of marriage and two kids, Stephanie was devastated when her husband left her for a younger woman. Suddenly she was alone. Then a spur-of-the-moment trip to Paris changed everything. Peter Baker was a handsome high-tech entrepreneur also visiting the city. Stephanie was certain it couldn't possibly work. But much to her amazement, he contacted her when they returned to New York. And Stephanie embarked on a bizarre and hilarious adventure beyond her wildest dreams. Shy, serious Peter, chairman of a bionic enterprise, was supposed to be away on business. Instead, he's standing at her door, wearing satin and rhinestones. Naturally, Stephanie thinks it's a joke -- until the truth suddenly dawns: this isn't Peter playing a role. This is his double! Calling himself Paul Klone, this wild, uninhibited creature isn't even remotely like Peter except for his identically sexy good looks. This uproarious novel explores the outrageous love triangle that develops between Stephanie, Peter... and The Klone.

82. The Man from Atlantis These days, eligible, attractive, single men weren't exactly coming out of the woodwork! So when Jenna stumbled across a gorgeous male specimen, she couldn't let a mere ten-thousand-year age difference interfere with romance! Besides, everyone knows older men are sexy!

83. The Man With Emerald Eyes A victim of her brother's gambling debts, lovely Theone Danvers had been left to choose between the hell of debtor's prison - and the lecherous arms of the Marquis de Juliers. But Theone was a fiery beauty with a mind of her own. Disguised as a lad, she took to the highroad with smoking pistols, and stole herself a fortune in gold. Then, in the green depths of the forest, she meets a rival - a highwayman with haunting emerald eyes, a price on his head, and a noble secret in his past. They join forces, and Theone rides headlong into the greatest danger of her renegade career: the unquenchable passions of a woman's first love!

84. The Prince Charming List Heather Lowell asked herself this question after moving to Prichett, Wisconsin, to temporarily manage the Cut and Curl Beauty Salon. She's hopeful that this summer she will finally find the love of her life. She even has a list detailing everything she wants in her Prince Charming. But when two men enter her life, Heather suddenly needs to figure out what she really wants – and whether handyman Ian Dexter or rebel-artist Jared Ward figures into her happily ever after.

85. The Ranger Texas Ranger Mitch Striker's uncomplicated bachelor lifestyle suits him just fine: catch the bad guys and move on. But there's nothing straightforward about struggling single mom Brandie Ryland or her adorable four-year-old son, Toby. The beautiful redhead is the prime suspect in Mitch's undercover investigation. But when a hostage standoff leaves Brandie's family vulnerable and uncovers a roomful of contraband and drugs, Mitch second-guesses her involvement in the crime…and his ability to keep his emotional distance. With the danger growing and the clock ticking, Mitch must save Brandie, catch the perps and handle the daddy heartstrings Toby keeps tugging on. Then he'll have to face the secrets he's sure Brandie's keeping – before they become his undoing.

86. The Rose Contract Love is free. Innocence has a price. Raena Barren was born with a secret: of all the magic users in the kingdom of Soma, she is the only one who can hide her power. As a child, she used this magic to help her survive on the streets--until she saved the life of a strange boy called Jorr Portent. He rewarded her with a job in the castle of Soma--and Raena spent the next ten years falling in love with him. But while Raena's life as a servant is sheltered, Jorr's world is one of spies and assassins. When Raena comes of age, their paths will diverge forever… unless Raena can earn a place by his side. To become one of Jorr's operatives, however, Raena must get to know her own body, and outsmart the deadly people around her. She must also sell her innocence to whatever man pays the most… even if that man can't be Jorr.

87. The Secret His Mistress Carried Hiding from the Greek… The ink is barely dry on Giorgios Letsos's divorce papers, but there's only one thing on this unstoppable Greek's mind: finding Billie Smith, his mistress before his marriage. But the sweet, pliable woman he once knew slams the door in his face! Billie fought hard to heal her broken heart after Gio chose to marry someone else. When he storms back into her life, she's determined not to fall for his seduction again. Especially now that she has a secret to protect…their son. But she hadn't counted on just how badly he wants her back in his bed!

88. The Space Between Us Tesla Martin is drifting pleasantly through life, slinging lattes at Morningstar Mocha, enjoying the ebb and flow of caffeine-starved customers, devoted to her cadre of regulars. But none of the bottomless-cup crowd compares with Meredith, a charismatic force of nature who can coax intimate tales from even the shyest of Morningstar's clientele. Caught in Meredith's sensual, irresistible orbit, inexpressibly flattered by the siren's attention, Tesla shares long-buried chapters of her life, holding nothing back. Nothing Meredith proposes seems impossible – not even Tesla sleeping with Meredith's husband, Charlie, while she looks on. After all, it's all in fun, isn't it? In a heartbeat, vulnerable Tesla is swept into a spectacular love triangle. Together, gentle, grounded Charlie and sparkling, maddening Meredith are everything Tesla has ever needed, wanted, or dreamed of, even if no one else on earth understands. They're three against the world. But soon one of the vertices begins pulling away until only two points remain – and the space between them gapes with confusion, with grief and with possibility….

89. The Texas Ranger's Reward Is he seeing double? He can't believe his eyes. When Travis Stillman meets Melissa Dalton, it's as if he's seeing the ghost of his late wife. That explains why his young son warms to Melissa so quickly. The orthopedic therapist is working wonders to help Casey readjust after an accident -- his boy has come alive again. But that's no reason for this former Texas Ranger to let his guard down as he settles into life as a P.I. and single dad. No woman can replace his wife -- especially not one who could be her twin. And when Melissa hires him to investigate a break-in at her family's cabin, he's even more determined to ignore the growing attraction between them. Now he's got to protect both Melissa, and his heart.

90. The Vampire Affair The world knew Michael Brandt as a playboy tycoon. The underworld knew him as a fierce vampire hunter. Armed with a wooden stake and superior strength, Michael targeted the most powerful overlords in a clandestine do-or-die operation...and then tabloid reporter Jessie Morgan uncovered his secret. Only once before had Michael allowed a woman into his secret lair. Now he'd fight heaven and hell to keep Jessie from the same fate. But he couldn't fight the attraction that drew him to her like a bloodlust. An attraction that might prove deadly...or worse. For Michael was going up against the most powerful of the undead--and that vampire had his fangs bared for Jessie.

91. Thief of Hearts An Innocent Beauty. Prim and pampered, Lucinda Snow knew little of men and nothing of danger, until the fog-shrouded night she found herself abducted—and at the mercy of the legendary Captain Doom. Ruthless and mocking, tender and virile, the notorious pirate awakened all Lucy's passionate longings, then abandoned her with nothing but a kiss... A Pirate's Prize. Now safely at home, the alluring waif is tormented by treacherous memories—and by the presence of Gerard Claremont, her mysterious new bodyguard. Everything about him, from his forbidding size to his impertinent manner, sparks her defiance. And even when Gerard's smile turns seductive, no one can make her forget Doom. Yet only when Lucy's path crosses the captain's once more, will she learn who is on a voyage of retribution, and who is out to steal her heart...

92. Things Good Girls Don't Do Good girls don't steal. Good girls don't visit sex shops. Good girls don't have one-night stands. For Katie Conners, being a good girl just isn't worth it anymore. It used to mean getting the life she always wanted. But that was before she got dumped and her ex got engaged to his rebound. So, after a bad day and one too many mojitos, Katie starts making a list of things a girl like her would never do, not in a million years... As a tattoo artist with a monster motorcycle, Chase Trepasso isn't the kind of guy you bring home to mom and dad. And when he finds Katie's list in a bar, he's more than happy to help her check off a few items. Especially the ones on the naughtier side... Katie's more than tempted by Chase's offer, as long as they keep things uncomplicated. But as they spend more time together, she may just wind up breaking the most important rule of all: Good girls don't fall in love with bad boys.

93. This Tender Truce The Boutonnet vineyards, passed down in her family for generations, mean everything to Tory. But she hadn't counted on her grandfather's one condition of her taking over: marry his godson, Chance Mobley. Unfortunately, Tory had decided long ago that she could never truly love the arrogant Frenchman. He had been raised alongside her, and she had loved him once – a child's crush. But Chance has no business being officially inducted into the Boutonnet family, and certainly doesn't deserve her beloved vineyard. As it turns out though, wine might not be the only thing for which Tory has a passion. And Chance has a few things to teach her about love.

94. Undead and Unwed It's been a helluva week for Betsy Taylor. First, she loses her job. Then, to top things off, she's killed in a car accident. But what really bites (besides waking up in the morgue dressed in a pink suit and cheap shoes courtesy of her stepmother) is that she can't seem to stay dead. Every night she rises, with a horrible craving for blood. She's not taking too well to a liquid diet. Worst of all, her new friends have the ridiculous idea that Betsy is the prophesied vampire queen, and they want her help in overthrowing the most obnoxious, power-hungry vampire in five centuries--a badly dressed Bela Lugosi wannabe, natch. Frankly, Betsy couldn't care less about vamp politics, but they have a powerful weapon of persuasion: designer shoes. How can any self-respecting girl say no? But a collection of Ferragamos isn't the only temptation for Betsy. It's just a lot safer than the scrumptious Sinclair--a seductive bloodsucker whose sexy gaze seems as dangerous as a stake through the heart...

95. Unguarded Rhiannon Jenkins is an events planner on the rise. And her latest client, Shawn Emerson, could make her career. Too bad the gorgeous man insists on mixing a lot of pleasure with his business. In Rhiannon's books getting involved with a client is the fastest way to exit a job. So, no. She'll resist all his come-get-me looks and tempting offers. While his charm is easy to overlook, Shawn in the role of confidant and friend breaks down all her best defenses. Suddenly the tables turn and she wants to be close to him. That means opening up about the ugly events of her past – a risk she hasn't taken before now. Oh, but he could be so worth it!

96. Walking Dead For once, Joanne Walker's not out to save the world. She's come to terms with the host of shamanic powers she's been given, her job as a police detective has been relatively calm, and she's got a love life for the first time in memory. Not bad for a woman who started out the year mostly dead. But it's Halloween, and the undead have just crashed Joanne's party. Now, with her mentor Coyote still missing, she has to figure out how to break the spell that has let the ghosts, zombies and even the Wild Hunt come back. Unfortunately, there's no shamanic handbook explaining how to deal with the walking dead. And if they have anything to say about it – which they do – no one's getting out of there alive.

97. What Waits Below Out of the depths... – All her life, Kendra Tremaine had trembled at the very thought of Lynx Lake. She had known even as a child that something unspeakable waited below the surface of the water and she had long sworn never again to set foot on its shore. And yet now she was back to take possession of the family estate that was her unwanted legacy. The legends of Lynx Lake had summoned another visitor, a man of strange powers and dark knowledge. Hart Rainwalker's obsession with the lake's secrets terrified Kendra, even as his brooding passion called to her soul. He claimed only he could protect her from the awful presence that threatened her. But who would protect her from her self-appointed guardian?

98. Wife for Hire The Prospective Husband with a Racy Past... Hank Mallone spotted trouble when she sat down and said she'd marry him! Maggie Toone was a tempting firecracker who'd make his life delightful hell if he let her pretend to be his wife in order to improve his rogue's reputation. Would his harebrained scheme to get a bank loan for his business backfire once Maggie arrived in his small Vermont town and let the gossips take a look? Maggie never expected her employer to be drop-dead handsome, or to affect her like a belt of bourbon on an empty stomach, but she was too intrigued by his offer to say no... and too eager to escape a life that made her feel trapped. The deal was strictly business, both agreed... until Hank turned out to be every fantasy she'd ever had, and Maggie was so bright, funny and downright irresistible that Hank fell head over heels in love! While the town watched, Hank wooed his wife with a charm that had never failed him yet. Could he make her dreams real by proving she belonged in his arms?

99. Wild Heat Sometimes old flames are the hottest of all... In the quaint little town of Cailkirn, Alaska, it's impossible to keep a secret, especially one as juicy as the unexpected return of Kitty Grant. Tack MacKinnon remembers her wild red curls and even wilder spirit-and still feels the sting from when she shattered his heart in college. But there's a pain in Kitty's gorgeous eyes that guts him to the core and Tack is determined to do whatever it takes to see the woman he still loves smile again - even if it means taking on her demons as his own. After fleeing an abusive ex-husband, Kitty decides that the best way to heal her broken heart is to come back home. But she gets a whole new shock when she sees how undeniably sexy Tack has become. More handsome, more muscular, more charming-more everything - he's impossible to resist. Before she knows it, they're reigniting sparks that could set the whole state of Alaska on fire. Yet trust doesn't come easy to Kitty anymore, and as things heat up between her and Tack, she can't help but wonder if one of them is going to get burned...

100. Zombie Moon Caleb Locke lived for one thing — killing zombies. And this man — this legend — was exactly what Samantha Wagner needed. In mist-shrouded alleys, hunted by zombies, haunted by fear, she vowed to find Caleb and convince him to help her. But she hadn't counted on falling in love…. Caleb kept his own secrets — like the one he couldn't hide when the moon was full. But his wolf was drawn to Samantha, recognizing her as his mate. With her in his arms, Caleb reveled in passion… and rued his deception. Would she still love the man who fought by her side if she realized that zombies weren't the only monsters? Samantha would have to make a choice—and she only had till the next full moon.

#mod post #summaries 2020 #spn meanttobe #spn meant to be

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cyitoh-blog · 4 years

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Pâté en Croûte In order to hone my culinary skills, I decided to make a pate en croute, which is a pretty technically challenging dish. It tests the ability to prepare your meats, marinate in alcohol, making a dough without any holes while it bakes, make an aesthetic design on top, monitor intern temp to 155F so that it perfectly reaches 165F from its own heat out fo the oven, be able to make a port wine-jelly (the aspic) and pour through the “chimneys” on top to fill the hollow spaces that develop from the meat shrinking during baking and cooling, and actually be able to remove the pate from the mold without it breaking. Definitely a lot of places that could go wrong. Meat here is chicken liver, pork shoulder, and chicken breast. This also has some parsley, thyme, mushrooms, pistachios, and bacon on the inside. Some pickled mustard seeds and radishes on the side. The Pâté en Croûte is kind of an old-school, traditional French dish that you’d find at French brasseries. In the US, you see it at those specialty meat shops once in a while. This was paired with a French Gamay, known as Beaujolais, an excellent acidic, fruity, and medium-low bodied red wine. I think I’m a little too obsessed with becoming a better cook. Gotta cook it out before transitioning to step 2 studying! #pateencroute #pate #French #wine #quarantinecooking #food #chef #homemade #instafood #chefstable #chefmode #cooking #photooftheday #homecooking #cuisine #chefsofinstagram #recipe #eat #recipe #cook #instacooking #nom #tasty #homemade #delicious #foodstagram #medstudentlife #medstudent #medicalschool#ucdavis #ucdsom #medicalstudent (at Sacramento, California) https://www.instagram.com/p/B_TduyYB3YY/?igshid=1a9n8vsv8ni6y

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ishamahtre · 7 months

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Indulge in culinary delights near Amer Fort at Indiana Hotels. Explore our exquisite restaurants and savor the flavors of Jaipur. Join us for an unforgettable dining experience. Reserve your table today. Our restaurants at Indiana Hotels are a culinary haven where the rich and diverse flavors of Jaipur come to life. Immerse yourself in a gastronomic journey that celebrates the essence of Rajasthan, offering a menu crafted with a perfect blend of tradition and innovation. From delectable local specialties to international cuisine, our chefs ensure a feast for the senses. The elegant ambiance adds to the charm, making it an ideal setting for a memorable dining experience. Whether you're a connoisseur or an adventurous food lover, our restaurants cater to all tastes. Indana Hotels invites you to reserve your table today and embark on a culinary adventure near Amer Fort, where each dish is a celebration of Jaipur's vibrant gastronomic heritage.

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ishamahtre · 7 months

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sttropezwinebar · 6 years

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Searching Best French Restaurant NYC? We Have The Best Recommendation!

Being the Best French Restaurant NYC, St Tropez Wine Bar is one of the preferred choices for New Yorkers and other nearby residents.

St Tropez Wine Bar is known to offer a best-in-class French dining experience that most of the French restaurants miss providing. A perfect collection fo French food along with classy wines make them a preferred destination for people who love wine and French food.

With them, you will get a unique experience because they add a lot of meaning to your food and wines too.

St Tropez Wine Bar offers a cozy, comfortable and festive environment where diners can enjoy their favorite wines, or pick a new wine they have never tried and relax. Being one of the best French spots in the city, St Tropez sees a huge rush all around the year. If you are in the mood for great company, amazing food, and a relaxing atmosphere, St Tropez is the place for you.

Their menu is carefully crafted by industry experts, chefs are best picked from the industry and have years of experience in French food preparation. The food menu of this best French restaurant NYC features options for everyone, with various taste preferences, including vegetarian and gluten-free preparations, salads, cheese & charcuterie boards, oysters and of course Provencal specialties. The owner YohannPecheux, personally look up to all the arrangements and has carefully selected all varieties of French. You will be amazed to know that they offer more than 40 types of wine and of which are available by the glass or half bottle.

You can see the complete list of their French food and Wine collection at https://sttropezwinebar.com/

#best French restaurant NYC

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meeedeee · 8 years

Link

http://ift.tt/2iQBl2g

Imagine you are visiting a restaurant that is as comfortable and familiar as a friend’s living room, where the music is good, but where you are largely ignorant of the cuisine. Some of the dishes you recognize — hummus, falafel, chicken kebab — while others, like hesandin and mele gej, you do not. You recognize a vague Persian bent to the menu so you ask the server if the restaurant serves anything like doogh, a yogurt drink you enjoy at Iranian restaurants. She returns with a copper bowl of the Kurdish equivalent served with a ladle from which you are instructed to sip.

The drink is light but creamy, refreshingly tart, flavored with a bit of dried mint, and you soon see the bottom of the bowl. You may still not be quite sure which way a meal is headed when you come to Niroj Kurdish Cuisine in Agoura Hills, but you suspect you will be well taken care of. Sometimes that is all that counts.

My former colleague Charles Perry, an authority on Middle Eastern cuisine, used to claim that there was no such thing as Kurdish cuisine, that Kurdish cooking in Iraq was basically Iraqi, and Kurdish cooking in Turkey was more or less Turkish. The only flavor he remembered that the Kurds were known for was the piney gum from the mastic tree.

I had asked him about Kurdish cooking because I had been going to a short-lived Kurdish-Iranian restaurant in Glendale whose menu of kebabs and flatbreads was indistinguishable from that of the other Iranian restaurants in the neighborhood and whose waiters became oddly silent when I asked about Kurdish specialties. The koobideh and the pilaf with lentils had been delicious, but even given the crossover between the cuisines — Naomi Duguid recently wrote a cookbook called “Taste of Persia” that pointedly included the broad, multinational expanse of Kurdistan in the mix — it was hard to know where one style of cooking ended and the other began.

“Mastic, mastic … ,” mused Luqman Barwari, owner and chef of Niroj, when he stopped by the table on his rounds. “I do remember chewing gum from a tree when I was a child. But it’s not like we put it in everything. I think Kurdish cooking has more to do with mild spices and fresh herbs and a sense of who we are than it does with any one ingredient.’’

Niroj, named for the Kurdish new year, like the Iranian nowruz, is in a Conejo Valley mini-mall just off the 101. It shares a parking lot with real estate offices, a hair salon and what appears to be a kosher pizzeria. Its small dining room is lush and softly lighted, with tables decorated with rich fabrics, oil paintings on the walls and floor-to-ceiling racks stocked with Turkish and Lebanese wines. The vegetables come from the local farmers market. The meat is halal. On weekends, there is sometimes Kurdish music, as well as things like Barwari’s kobbe soup, made with minced meat, bulgur and three different kinds of beets. A lot of the customers seem as if they drop in once or twice a week, less for a culturally enriching experience than for a plate of lamb chops and a glass of wine.

And while Barwari, a former scientist, comes from the Iraqi city of Mosul, his cooking has influences from across the region — and from California, if you include the mesclun-based salads, the salmon with white wine and the calzone-like pide — flatbreads folded over fillings of spinach and feta, mushrooms or a pepperoni-pizza-like mix of sujuk sausage and cheese.

If you order cold mezze, you will recognize the hesandin as a close analogue to muhammara, a smooth, slightly spicy dip made with walnuts, red peppers and a touch of sweet pomegranate molasses, and the piyas as a pleasant if mild tabbouleh. The wood-baked casserole mele gej, bafflingly translated as “Dizzy Clergy’’ on the menu, turns out to be the Kurdish version of the Turkish imam bayildi — eggplant, peppers and tomatoes cooked until they nearly collapse into a juicy purée, a dish so famously delicious that it was said to make a cleric reel with pleasure. (Mele diz is pretty much the same thing with the addition of meat.)

The lehmecun, baked in a wood oven, is a thin, crisp-edged flatbread smeared with tomato and sprinkled with ground meat, like an Armenian lahmajune.

Borek resembles a slightly stodgy egg roll: thin pastry rolled around a filling of herbs and cheese. The kobane falafel, stained dark green with kale, may be perhaps too dense by half — you’re probably better off with the mujwer, a kind of fritter made with vegetables, eggs and cheese, which is springy, lighter than you might expect such a thing to be, and nice with a dab of yogurt.

Barwari’s cooking is restrained in its spicing, easy on salt, tending toward the supple rather than the crisp. Sometimes, as with the braised lamb tawe, this is a fault. Sometimes, as with the house’s namesake Niroj kebab, it is just right — a ground mixture of beef and lamb wrapped around a bit of spinach and pomegranate molasses before it is grilled, then splashed with a little yogurt. Barwari claims that no other restaurant in California offers this dish, which I don’t doubt — Niroj is the only Kurdish restaurant in the western United States. The kebab is lovely with Barwari’s chickpea-studded rice.

Even if you tend to skip desserts in Middle Eastern restaurants, you should probably snag an order of Barwari’s kunefe —– melted cheese crowned with a crisp, syrup-sweetened disk of pastry. There may be no better companion for a glass of strong Kurdish tea.

Niroj Kurdish Cuisine

A Kurdish restaurant in a Conejo Valley mini-mall

LOCATION

30313 Canwood St., Agoura Hills, (818) 889-7888, nirojcuisine.com.

PRICES

Mezze $6-$9; salads $10-$11; kebabs and casseroles $17-$26. Set-price dinners $31-$33 per person.

DETAILS

Open 4:30 p.m. to 9 p.m. Tues.-Thurs., 4 p.m. to 10:30 p.m. Fri.-Sat., 4 p.m. to 9 p.m. Sunday. Credit cards accepted. Beer and wine. Lot parking.

RECOMMENDED DISHES

Hesandin; mujwer; mele gej; niroj kebab; kunefe.

[email protected]

#food

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corelmag · 5 years

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What cute ducks!

I recently came across an article which explained the benefits of having ducks in your home. Why on earth was I looking this up? Well, I came across this adorable video on Instagram:

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A post shared by 🐥🐥🐥🐥🐥🐥🐥🐥🐶 (@ducksmakegreatpets) on Mar 11, 2020 at 8:21am PDT

The duck rasising blog Mother Duck Said has a bunch fo tips on how to raise ducks and benefit from these funny, egg laying birds. Not convinced about raising a couple of these poop machines in your home? Well according to the experts:

Duck hens bred for egg-laying ability can lay up to 350 eggs a year, each of which will weigh 20 percent to 35 percent more than a chicken egg. Furthermore, they will produce longer than a chicken, well into a fifth or even sixth season – long after chicken hens are ready for soup.

I also learned from a chef friend of mine that duck eggs are a specialty product among chefs who love them for their superior flavor. "What cute ducks!" was originally shared on corelmag.com

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sensespike3-blog · 6 years

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Derek Feldman Is Disrupting The Japanese Food Scene

Derek Feldman is the restaurateur behind Sushi On Jones, Uchu and the new Don Wagyu.

When Derek Feldman sits down next to me on a yellow wire stool at Sushi On Jones, his 6-seat outdoor omakase spot in the Bowery Market in Manhattan, I notice a tattoo of a hand holding chopsticks on his forearm, peeking out from under his t-shirt sleeve. It’s playful, unexpected—not totally in character with New York City’s hardest-driving restaurateur of the moment, but at the same time perfectly on message.

Feldman’s spree includes Sushi On Jones, which he opened in summer 2016 with the idea of giving New Yorkers a true omakase experience—chef’s choice, high-grade sushi—with the unthinkable price of $58 for 12 pieces (in about 30 minutes); Uchu, a fine dining, 10-seat omakase counter run by sushi chef Eiji Ichimura and in the next room, an 8-seat kaiseki counter run by chef Samuel Clonts; a second Sushi on Jones in the West Village with 10 seats; and the recently opened Don Wagyu, a fast-casual concept that sells sandwiches made from ultra-exclusive Japanese beef at prices aimed at the nearby Wall Street crowd.

Oh, and there’s something I didn’t mention about Feldman. He’s 29. And he had no prior experience in the restaurant business.

So how did this hard-charging upstart get so far so fast, and does he have plans beyond this two-year rampage through Manhattan’s Japanese dining scene? Read on and find out. (This interview has been edited and condensed.)

How’d you get into the restaurant business? I graduated college and I got a job at a sports agency. I studied sports management. I love the business of sports. I wanted to get in the agency world. Within two weeks of my first job out of college I had stomach pains, went to the hospital and spent most of the next two years there. I got out of the hospital and tried to figure out what I wanted to do but I couldn’t, so I put a backpack on and traveled around Southeast Asia for a couple of months. Came back, still didn’t know what I wanted to do, put the backpack on and went back to Southeast Asia and then decided that I wanted to be in hospitality. I didn’t know if I wanted to do hotels or restaurants, but I knew I wanted to get into hospitality.

But your first business idea was a furniture company making chairs for the elderly called AWEchair, right? Yes, we we just went into production. It will launch early next year. While that went on, it was moving very slow and I was like, this is not taking up enough of my time. I became friends with a chef and convinced him to open a restaurant with me. [The chef was David Bouhadana; more on that later.] So we were building Uchu and I took a trip to Japan and while I’m there I’m eating exactly what we’re eating at Sushi on Jones—great fast-casual sushi, omakase, chef selection. It doesn’t matter if it was 11 in the morning, 3 in the morning, 4 in the afternoon—anywhere you walk in, you’re getting great sushi. So in my head I’m saying, why can’t we get great omakase sushi at a reasonable price in New York? Why does it have to be a $200 or $300 price point?

What’s the answer that you found? The fish is expensive—you can’t get this fish and charge $50 for it because it’s too expensive. In my head, I’m like, if you’re going through the amount of volume you need to go through you can get the price down. So I built Sushi On Jones as a test run, as an experiment. I got introduced to the owner of the Bowery Market. I told him what I was doing at Uchu (which wouldn’t open until almost a year after Sushi On Jones) and that I’d love to open an omakase bar here and he thought I was nuts. I was like, what’s cooler than having an omakase outside on the street on Great Jones and Bowery? So we opened it up and the first two weeks were difficult and then word got out. It just took off. It’s a great model that can work anywhere so I’m working on expanding this exact concept.

OK, let’s back up to the illness and hospital stay. Were you ever diagnosed? I have Celiac Disease, so I’m gluten free. I had seven or eight surgeries on my stomach; I had my gall bladder removed. I had stents constantly put in and taken out. I had pancreatitis four or five times. I had massive tumors in my stomach which turned out to be from Celiac Disease. They removed one tumor, but once I went on a gluten free diet, they all shrank within three or four months.

So it’s practical with Japanese food? It’s so easy. All I’m changing is the gluten-free soy sauce.

The wagyu katsu sando from Don Wagyu, a sandwich made with wagyu beef imported from Japan.

What about at Don Wagyu? We have a dedicated gluten-free fryer, so we do fresh gluten-free panko crust. The meat is the same and we use gluten-free bread. All our sandwiches are available gluten-free, which you cannot get in Japan.

Back to the narrative of your restaurants. You were originally slated to open Uchu with the sushi chef David Bouhadana, who also worked at Sushi On Jones when you opened. What happened? It didn’t work out. We were not like-minded people at all. It’s a shame. He was talented but it was very scary for me. I saw what happened here and how out of control things got. I put my heart and my soul into it and to think it could be torn down because of the chef that I picked killed me. I gave him chance after chance after chance.

But then you got lucky with a replacement, right? I ended up with Ichimura, who holds a very, very special place in my heart for a million reasons, but he is by far the most talented sushi chef in the city and is doing sushi the way it was meant to be done, the way it was done years back before millions of sushi restaurants opened up.

And before you landed Ichimura, you had kaiseke with Samuel Clonts? I wanted to do food at the liquor bar [inside Uchu]. I didn’t know I wanted to do a tasting menu, but I got connected to Sam, who went to culinary school with one of my best friends. We changed the entire kitchen for him. We brought in all new equipment and wound up doing the kaiseke tasting menu and then Ichamura fell into my hands from the sushi gods.

A selection from the Sushi On Jones omakase. (Photo: Daniel Krieger)

But you didn’t take a step back at that point. You decided to open Don Wagyu. Yes. Don Wagyu is something that’s so popular in Japan that hasn’t really been done in America yet. For a lot of reasons—it’s really difficult getting this beef from Japan. It’s really expensive and it’s really hard trying to break into the vault of Japan where people will trust you with such fine products and ingredients.

What was the inspiration for it? Me and chef Sam sat down, and I know that Sam’s always wanted to do a fast casual spot. We had a couple of ideas, and then wagyu katsu sando came up, and we immediately snapped our fingers and said that’s what we’re gonna do. So we wanted start with a little takeout restaurant like we started Sushi on Jones, see how it goes, how it works. So far the response has been great. If that works out I’ll expand to a much bigger footprint next. We’re talking about a Japanese steakhouse in Midtown that has a little to-go shop where we’re going to sell the sandwiches, but I wanted to get my feet wet.

There’s been a lot of sniping in the media about the prices, which range from $25 for an American-Japanese hybrid wagyu to the A5 Ozaki wagyu, which can cost $185. How do you explain the pricing? Our beef is really expensive. Our lowest margins are on our highest grade beef. That’s the price. We’re working with a single farmer in Japan who does everything himself. He can only kill 20 cows per month. That’s all he’s capable of and that’s his price.

How did you settle on Japanese cuisine to begin with? What are some of the things about Japanese culture that attracted you? Every place I went in Southeast Asia, I was so fascinated by the food, the culture, the people. Until I went to Japan. It’s a completely different level. Anything the Japanese do is done to perfection. And the food is by far my favorite food. It’s so delicious.

Was there one meal in Japan that particularly inspired you? It wasn’t one meal, it was every meal. It’s amazing. You walk into a 20-story building and each floor has a different bar or a different restaurant. You walk in and it’s all Michelin-graded food.

What happened when you wanted to bring the idea to New York? Did you fear that you needed a niche? I wanted to do something that doesn’t exist, which is really hard to find in New York. An outdoor omikase didn’t exist and an omikase at this price point didn’t exist. I think there are 75,000 restaurants in NYC, so it’s difficult to find something.

Like a katsu sando— Something dedicated. There are a couple of restaurants that have them but nobody has a dedicated restaurant doing wagyu sandos with the type of beef we’re getting.

Are there specialty shops in Japan? There are a few that do it. Some are steakhouses that also sell the sandwich and some just have the sandwich, strictly to-go.

Now that you have three brands, will they take on further life? Uchu is kind of its own animal and obviously hard to recreate because it’s chef-driven and staff-driven. If I wanted to do that in Macau or Hong Kong, it’s really difficult to find that level of help. The wagyu restaurant is still very new. I do have a 5-year plan for it, but I just have to wait and see how the first one goes. Step 2 will definitely be a Japanese steakhouse in Midtown. And I have been focusing on Sushi On Jones. It’s a very easy model. I can take a space anywhere in the world. As long as they have direct flights to Tokyo I can get the fish there, whether it’s once a week or twice a week. I’m doing a pop-up in LA from September-December for Sushi On Jones, building out a shipping container that’ll have 12 seats and a takeout section. And I’m looking to expand to London too.

What do people say to you that they like about Sushi on Jones? They love the quality—that they can get the sushi for the price they’re getting. They love the experience—it’s fun, it’s 30 minutes. You’re not going to sit somewhere and having this ambiance, waiting for a list to pick your sake. No, there are no choices. You come, you sit down, you get fed and you leave. People love the quality, love the food and they love the price point.

What was the inspiration behind the wagyu with uni sushi? [The butcher shop] Japan Premium Beef is across the street. And I had wagyu sushi in Japan. And I’m like, I want wagyu sushi. It’s funny because every sushi chef doesn’t like to do wagyu on their sushi because there’s no skill involved. You cut the beef, you sear it and you put it on; there’s no preparation needed. It’s almost like a cheat. But I want to give people what they want.

Source: http://www.foodrepublic.com/2018/08/17/derek-feldman-is-disrupting-japanese-food/

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maziedclark-blog · 6 years

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Melissa & Doug Chef Puppet With Detachable Wooden Rod for Animated Gestures How many times have you dreaded going into the kitchen to make breakfast, lunch, or dinner? You might need a new perspective. Cooking can be enjoyable and relaxing if you try to see it in another way. Here are a few cooking tips that are sure to get your taste buds tingling and entice your inner chef to come out. If you have not yet cooked with skewers you should definitely consider this fact. If you are choosing to use a metal skewer you can choose from round or flattened skewers. Skewers that are not round will better hold food Related Post Restaurant Chef Pants Kitchen Trouser Chef Pants E... Restaurant Chef Pants Kitchen Trouser Chef Pants Elastic Waist Bottoms Food Service Pants Mens Work Wear ... Cooking Like The Pros: Here’s Fast Help In T... There are lots of methods and techniques to learn when cooking. Some methods are complex while others are quite simple. This article is going to show ... FINDKING new Mikata handle damascus knife 8 inch c... FINDKING new Mikata handle damascus knife 8 inch chef knife 71 layers damascus steel kitchen knives cooking tools &nbsp... The Ins And Outs Of Bass Fishing Even the most experienced fisherman can learn. This article was made specially for you, and it contains lots of information that is sure to improve yo... Fashion Mens Baggy Shorts Pants Camo Trousers Carg... Fashion Mens Baggy Shorts Pants Camo Trousers Cargo Pants Short Pants Fashi... Impress All Of Your Friends With These Cooking Ide... Skill must be developed with time. Regardless of why you want to learn how to be a better cook, having some extra insights into it sure is handy. Read... Simple Cooking Tips Straight From The Pros Are you feeling overwhelmed by the demand to prepare family meals every day? Do not get frustrated when cooking. This article will show you a collecti... Want To Know More About Football? Read This What does football mean to you? Do you like to play as a hobby player with your friends? Or maybe you just enjoy sitting at home on a Sunday with a lo... Kitchen Basics: How To Filet A Fish For many people, the act of cooking is nothing more than another chore. But for many, cooking is an enjoyable hobby, something to look forward to. It ... Tips For Prepairing The Best Meals In Town Many people see preparing meals as a tedious task. These tips will help you figure out how to make your cooking experience just as enjoyable as the fo... Sexy Safety Shorts Women Lady Fashion Pants Leggin... Sexy Safety Shorts Women Lady Fashion Pants Leggings Yoga Skirts bloomers S... Want To Learn How To Cook Better? Almost everyone loves to get together and eat. This is especially true if the meals are being prepared by someone who knows their way around a kitchen... Specialty Coffee Blog : 4 Easy Tips for Making Ice... Specialty Coffee Blog 4 Easy Tips for Making Iced Coffee Drinks at Home , specialty coffee blog A big chill is sweeping the coffee industry as... Women Sexy Deep V Jumpsuit Short Sleeves Fashion L... Women Sexy Deep V Jumpsuit Short Sleeves Fashion Long Pants Playsuit Ladies OL Rompers ... Women’s Leggings Stretch Skinny Pants Plus S... Women's Leggings Stretch Skinny Pants Plus Size S-5XL Women's Leggings Stre... FINDKING 8 inch Sapele wood handle damascus chef k... FINDKING 8 inch Sapele wood handle damascus chef knife 67 layers Professional Japanese damascus steel kitchen knives &n... New Arrival Chef Kitchen Knives Best Stainless Ste... New Arrival Chef Kitchen Knives Best Stainless Steel Laser Veins Blade Cooking Knives Set ... 8/12inch Oval 600# Diamond Knife Sharpening Hand H... 8/12inch Oval 600# Diamond Knife Sharpening Hand Held Steel Rod Sharpener Wheststone with ABS Handle Tool for Home Kitchen Outdoor... Men’s Casual Uniform Suit Including Top and ... Men's Casual Uniform Suit Including Top and Pants Men's Casual Uniform Suit... Solid Advice Every Cook Should Be Aware Of To be a great chef, there are some things you need to know. This article is full of helpful advice for all kinds of cooks. Follow the tips in this art... .yuzo_related_post .relatedthumb background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; .yuzo_related_post .relatedthumb:hoverbackground:#fcfcf4 !important;color:!important; .yuzo_related_post .yuzo_text color:!important; .yuzo_related_post .relatedthumb:hover .yuzo_text color:!important; .yuzo_related_post .relatedthumb acolor:!important; .yuzo_related_post .relatedthumb a:hovercolor:!important; .yuzo_related_post .relatedthumb:hover a color:!important; .yuzo_related_post .relatedthumb margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px;

#animated #chef #detachable #doug #gesture #melissa #puppet #rod #With #Wooden

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shabahangg-blog · 7 years

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Final Essay

Shabahang Sharif Sharif1

Professor Greening

English 112

November 30, 2017

Reducing Food Waste Is More Important Than Food Donation

What is the connection between food waste and hunger in America ? Millions of Americans struggle

With hunger, as we continue to throw away billions of pounds of food into our landfills. Can reducing

Amount of food we throw away, help end hunger?

We throw away more than 40 percent of its food supply annually. The waste equals

About 160 billion tons of food. Worldwide around one third of all the food produced goes uneaten.

Food waste is seen in many different forums in our society.

Experts state that the food waste problem starts in farms with excess crops. California produces

About 70 percent of the nation's salad greens. A regular practice of the growers Is throwing

away truckloads of vegetables. The produce might have minor bruises or scratches. They Might also be

perceived as not making it the long hull to stores across the country. The government could intervene

With The U.S. Department Of Agriculture (USDA). Perhaps a cash incentive would be in order for the

reduction of farming overproduction. Better farmer assistance programs might also aid in solving the

Problems farmers face. We should look more closely to next generation farmers who practice better

Business practices. USDA certified organic, Certified Naturally Grown (CNG), or Food Alliance certified

Growers might be the perfect option. These organizations do not have access to government incentives.

Therefore, they will be less likely to overproduce for cash incentives. No cash incentive means less food

To throw away.

The second problem in the food waste chain are restaurants with their giant portions. The American

Restaurant industry has a big food waste problem. The first step towards reducing the food waste in

Restaurants is changing the behavior of the public. The chefs and employees of these restaurants also

Need to change the use of food in the kitchens. They can also forward the foods to food banks to help

Fellow citizens in need.

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Statistics showed that a single restaurant can produce between 25,000 and 75,000 pounds of food

waste in one year. Organizations like Feedback have started festivals to help feed thousands of people

with what Would be restaurant waste. The name of the festival was 5,000. Their goal was to feed

5,000 people inNew York City with good, fresh and gourmet food from the top restaurants. This food

would have ended up in the city's landfills but instead it will help the city's hungry citizens. It also served

to bring awareness to the restaurant waste problem in our country. Every ingredient including bread,

vegetables and fruit Incorporated in the meals was salvaged from high-end restaurants. Popular New

York restaurants Blue Hill, Almond and Egg all participated. The food items were salvaged, cooked and

then given away to the Public for free. A similar festival was organized in 2015 by executive chef Dan

Barber of Blue Hill. It was a popup restaurant called WastED at Blue Hill. WastED is a community of

Chefs, farmers, fisherman, distributors, processors, designers and retailers, working together to

conceive "waste" that occurs at every link in the foodchain. Their goal is to celebrate what chefs do

Every day on their menus for thousands of years: while, creating something delicious out of the ignored

or un-coveted and inspiring new applications in our food system. Restaurants can also take advantage

Of resources that can help with controlling food costs by limiting the amount of product ordered to the

Correct amounts used. This would help control the limits of foods thrown out.

The third link in the food waste chain is the grocery stores. Grocery stores are responsible for

Throwing away 10% of the 133 billion pounds of food wasted every year. The alarming fact is that

Most major grocery chains are alarmed if there is a low waste rate in perishables. The concern is

That consumer satisfaction might be suffering by low products being low in stock. The grocers want

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To be fully stocked at all time so the consumer does not run to a competitor. There are several reasons

For the grocery story overstocking problem. The first is the overs stocking of product displays. The belief

Is that the customer is more likely to buy if the displays are fully stocked. The overstocking leads to

Damage to the products at the bottom of the displays. The second problem is the expectation of

Cosmetic perfection. Customers have been trained to expect perfect, identically shaped produce. The

Retailers stock their shelves according to the expectation, even though the shape, color and size have

Nothing to do with the quality. This preference leads farms to avoid selling the so-called "B" stock to

Supermarkets. The products that fall through the cracks and do make it to the stores are taken out of

Stock. Organizations like Feeding America, Food Finders, and City Harvest have been doing their best

To take over the "B" stock and provide it to those in need. The third problem is sell by dates. Most

Consumers have no idea the difference between expiration dates, sell-by-dates, or best by dates. Both

Consumers and many sellers think that food is no longer good after these dates. Sell-by-dates are

A guideline for peak freshness of the product. Most foods will be good much longer that the sell-by-

Date. The grocers fear that the will not buy the food or think the stores are carrying old products.

The stores pull the items from the shelves several days before they expire. Another problem grocers

Face is the damage of products during shipping. The supermarkets are forced to toss the foods even

Though the contents are not damaged. The stores assume that the consumer will not purchase a

Product that is clearly damaged if another one is right next to it. There is also the existence of holiday,

Specialty, overstocked or unpopular new items that end up tossed in the trash.

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Who is to blame? Most of the problem with food waste are not the grocers fault. A lot of the

Problem lies with the consumers and their pickiness with food. This fact leads us to the next problem

Food waste at home. Generally speaking, consumers buy too much food. They proceed to throw

Away the food too quickly and do not care about waste. As a matter of fact, consumers waste is

Double of what commercial waste is. There has always been a lack of education on food safety and food

Waste for both the consumers and retailers. This has led to bad habits and wasteful selling practices.

As a nation we could cut much of the food waste if the consumers could deal with things like a little

Brown spot on bananas. Even understanding that yogurt can be consumed up to two weeks past the

Sell date would be helpful.

There is several different theories for solution to the food waste problem in America. A study

Published in Time magazine in 2016 looks closely at the problem. This plan actually offers a road

Map to Americans to reduce food waste by 20% in a decade. This plan also promises to save

Consumers billions of dollars. This report was published shortly after the government launched

A federal initiative aimed at cutting food waste by 50% by 2030. This plan actually lists a 27 point list

Of ways to address the issue of food waste. The categories cover from sell by dates to changing the

Composition of animal feed. This was launched by a non-profit and corporate collaboration called

ReFED. This plan was shared by 30 different organizations including the Natural Resources Defense

Council. Scientists are taking a closer look at how food waste effects different things. The impacts

Mentioned are moneys delivered to farmlands, to energy and water. The food waste solution is

Divided into three different categories: prevention, recovery and recycling. The area that is looked

Upon as being the most important is preventing food waste in the first place. The reports suggests

That food companies should adjust the packaging of foods to discourage waste. They propose making

Portions smaller and redesigning packaging to keep the foods from spoiling longer. Another suggestions

Is the investment in new technology by distributors. This would help prevent food waste during the

Transport. It is estimated that this change alone would cut by around $8 billion. The report also states

It would also aid in Preventing 2.6 million tons of food from being wasted.

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This idea focuses on introducing new ways of taking would that might be thrown and using it for

Other purposes before it goes bad. Another idea is the introduction of tax incentives to help people

Donate more food. It is also suggested that food regulations on donated foods be lessened and perhaps

Processing foods to extend shelf life. There is also the thought of recycling food before it goes bad.

This idea also speaks of encouraging new recycling infrastructure. This could cut down the quantity of

Of food that ends in the nations landfills.

There is a number of many other problems that food waste contributes to. This ranges from climate

Change to food insecurity. Statistics state that the average American family with four member wastes

Over two million calories of food annually. We also carry a whole different challenge with American

Families facing food insecurity every day. These citizens are forced to rely on unhealthy food that costs

Less. We are also faced with the problem of climate change from the factories producing carbon dioxide

Into our atmoshphere. It is estimated that almost 10% fo the greenhouse gas emmissions in the United

States is created by our agriculture sector. This fact was reported from the U.S. Environmental

Protection Agency. (EPA). Reports also estimate that farmers are using around 25% of America's fresh

Water to raise the crops that end up in landfills everyday.

If we look at other countries in the world, we might be educated by the laws that have been put in

Place to reduce the wasting of food. In Germany, we see a huge focus on food waste. A law has been

Implemented that reforms expiration dates on foods. In France we see a law that is banning super-

Markets from throwing away foods. Instead, the supermarkets are expected to compost or donate

All unsold or expiring foods. Another solution might be the advertising of food sharing. Instead of

Posting someone's vacation photos, we could see the amount of produce they have left in their

Fridge that they could share with a family in need. This would be a faster cure then letting the food

Rot in the fridge and then throw out to end up in the landfill. Elsewhere in the world the connection

Between policy and human need is underway. Unfortunately, in the wonderful United States Of

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Change is very difficult. Maybe it is the American arrogance. We want the entire world to respect

Us and fear us to a certain degree. We don't want to seem week or sensitive. We should want to

Change The food waste in the country that produces and wastes the most amount of food in the world.

We have to create policies and bring attention to this problem and stop sweeping everything under

The rug. We are extremely generous as a nation when it comes to donations to different causes for

Disasters and such. Lets come together to bring attention to a countrywide problem that will not only

Help environmental issues but help our neighbors in need.

We should be able to talk about this issue in an open forum and come together as a nation to work

Together for change that will help all of us. This is something that would help future generations

Who only have this planet to live on. The promise of Mars might be rumored to be close at hand

But to me and a lot of others it might be many lifetimes away. It might also be an impossible dream

Only alive in the movies.

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