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Au mauvais pain? / New York Times

A French Dining Staple Is Losing Its Place at the Table Photo courtesy of Agnes Dherbeys for The New York Times At Philippe Levin’s bakery in Paris, traditional, slow-baked breads are still much sought after and business has never been better, he says. By ELAINE SCIOLINO Published: July 30, 2013 PARIS [...]

2013-07-31T14:55:05+00:00July 31, 2013|The Mom Vivant|0 Comments

Ideas for Flank Steak / Cooking Light

Ingredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Cooking spray 1 (1 1/2-pound) flank steak, trimmed 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/4 cup fresh lime juice $ 1 tablespoon brown sugar 2 tablespoons lower-sodium soy sauce $ 1 tablespoon fish sauce 2 teaspoons minced fresh garlic 1 teaspoon Sriracha [...]

2013-07-29T15:59:07+00:00July 29, 2013|Whats for dinner|0 Comments

Iris Scans for School Security / CNN

  05:00 AM ET   Iris scans are the new school IDs By Laurie Segall and Erica Fink,  CNNMoney New York (CNNMoney) - Kids lose their school IDs but they don't often lose their eyeballs. That's one of the reasons why a growing number of schools are replacing traditional identification cards with iris scanners. By [...]

2013-07-25T14:13:07+00:00July 25, 2013|Civics for Kids|0 Comments

Healthy Paella / Cooking Light Magazine

Paella, surely the most famous and beloved of all Spanish dishes, has traveled the world. Seafood paellas are as varied as the cooks who make them. The constants are good broth, short grain rice, Spanish smoked paprika, and a paella pan--although a 13-inch skillet will work, too. Although saffron in [...]

2013-07-25T14:41:08+00:00July 25, 2013|Whats for dinner|0 Comments
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