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Resume For Cooks

resume for cooks
  • sketch: short descriptive summary (of events)
  • take up or begin anew; "We resumed the negotiations"
  • curriculum vitae: a summary of your academic and work history
  • Begin to do or pursue (something) again after a pause or interruption
  • Begin to be done, pursued, or used again after a pause or interruption
  • Begin speaking again after a pause or interruption
  • Heat food and cause it to thicken and reduce in volume
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • (cook) English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • (of food) Be heated so that the condition required for eating is reached
  • (cook) someone who cooks food
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

UNHCR News Story: UNHCR helps flood victims in Bangladesh
UNHCR News Story: UNHCR helps flood victims in Bangladesh
Flooding is an annual hazard for people living in coastal areas of Bangladesh. UNHCR/I.Bayzid UNHCR helps flood victims in Bangladesh COX'S BAZAR, Bangladesh, July 29 (UNHCR) – The UN refugee agency has distributed aid to hundreds of villagers displaced by floods in the Cox's Bazar region of Bangladesh earlier this month. In response to an appeal from the local branch of the Bangladesh Red Crescent Society, UNHCR has since last weekend provided 10,000 items of clothing, 650 cooking pots, 1,500 jerry cans 13,000 jugs, glasses, cups and plates, 100 sleeping mats, 200 lanterns and 2,000 pieces of plastic sheeting. The latest flooding in south-east Bangladesh has forced more than 10,000 people from their homes in the Cox's Bazar and Teknaf districts and affected about half a million in some 200 villages, according to government officials. Floods are an annual threat in coastal areas of the country. About 200,000 refugees from Myanmar also live in the area, including almost 30,000 in two official camps. These have not been badly affected by the floodwaters but many people in surrounding areas have lost everything. One of them, a widowed mother of five called Jaleha, said the aid distribution had been most welcome. "We weren't prepared," she said, adding that they had never seen such big floods. "The water came in at night and it swept away all our food and cooking utensils." Since the rains ceased late last week, people have been returning to assess the damage. "I lost all my books and now I am unable to study," said Aziza, a 20-year-old university student. "I will try to find a job so that I can make enough money to buy new books and continue my studies." But the rains could resume. UNHCR, meanwhile, is concerned about the annual effects of the weather. "The residents of Cox's Bazar can ill afford to deal with yet another natural disaster. Poverty is increasing at three per cent annually in the district, and malnutrition and unemployment rates are higher than the national average," said Craig Sanders, UNHCR's representative in Bangladesh. "Every disaster washes away the little that the community has saved, making people even more desperate." By Danita Topcagic in Cox's Bazar, Bangladesh
for soup
for soup
Minestrone di Romagna serves 6-8 people aprox 8 tbls olive oil 2 or 3 large sweet onions, sliced 4 carrots, thinly sliced 2 or 3 sticks celery, sliced 3 or 4 medium potatoes, sliced or diced 2 medium zucchini, sliced some French beans (optional) 2 - 14.5oz tinned Italian tomatoes with their juice or the equivalent (I use canned diced tomatoes with Italian herbs) 1 - 14 oz can of cannellini or garbanzo beans, drained (or the equivalent fresh cooked) Add stock for taste (I use aprox 2 tbls of a concentrated wild mushroom vegetable stock paste) 1/3 of a small head of cabbage, preferably Savoy, shredded 1 pat of butter or margarine (optional) Choose a large stockpot. Start with the oil and add sliced onions, cooking over medium heat until the onion softens and pales. While the onions are cooking you can cut the carrots, then add them and cook for 2 to 3 minutes stirring once or twice. Repeat the proceedure with the rest of the ingredients allowing 2 or 3 minutes for each new ingredient, stir occassionally so that nothing sticks to the pan. The sequence matters for the cooking time of each vegetable. Add the canned ingredients and the stock and at the end the shredded cabbage. Then cover the vegetables with hot water. (Do not add too much though, you don't want it to be too thin or watery). Add the butter if you like for a richer taste. Cover and cook at a very slow boil for at least 3 hours. If neccessary you may stop cooking at any time and resume later. This soup gets better with age and can keep refrigerated for up to a week. Feel free to vary the types and/or amounts of ingredients. Spice to your taste. *... I often add leeks and lots of fresh parsley and cilantro, leave out the cabbage, add corn and some tomatoe paste Garnish with freshly grated parmesan or another favorite cheese. Sources This recipe is an adaptation of the Minestrone di Romagna recipe from Mariella Hazan's Classic Italian Cookbook. It was given to me by my friend Barbara

resume for cooks
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