general practitioner dr peter customer even grows her own onions she swears by onion juice if you have a cold. it's an excellent way to treat upper respiratory tract infections. and it's great for cars i'm. she also recommends onions for eggs chopped in a small bag placed on the painful ear for half an hour twice a day. and it's asked as high in as a quick help or to support another kind of therapy it's effective and does the trick. dermatologist often prescribes an onion extract gel to help scars heal his patient big apostle applied the gel three times a day for several weeks. i would never have thought it especially in a tricky spot like the shen where there is so little skin. but it really helped. me an extract is one of three active ingredients in a gel now widely used to treat scars therapy for scars codes inflammation and some research is going into onions possible role in combat in concert as well but whatever the therapeutic aim the onion itself has to be in good shape so i'm a good sleeper no priest if the onion still smells and your eyes sting and when you cut it the compound

dermatologist often prescribes an onion extract gel to help scars heal. his patient big could possibly apply the gel three times a day for several weeks. i would never have thought it especially in a tricky spot like the shen where there's so little skin. but it really helped. me an extract is one of three active ingredients in a gel now widely used to treat scars therapy for scars codes inflammation and some research is going into onions possible role in combat in cancer as well but whatever the therapeutic aim the onion itself has to be in good shape so i think it's really no free if the onion still smells and your eyes sting and when you cut it the compounds are still active so slice of fresh onion and ideally add some oil that will draw out the substances and make them available to the organism. of the new knowledge it's recommended red ones because that both mild in taste and even healthier than those of other colors. there even apps that inform you about the health benefits of onions unbelievable i mean there are apps for everything like health that

the traditional french was onions, celery and carrots. when those first french people got here, undoubtedly they with them. here in the city where we are painfully aware at least 7 feet under sea level. no matter where you are how in the world you going to grow a carrot? you can't grow a carrot. you can't grow a carrot in a place where you can't even dig a decent grave because the water table is too high. so that's how i believe the carrots came out and the pepper went in to what is really the creole. the crux of our flavor. the most important basis of everything is that dark creole roux with celery, bell pepper and onions added. creole food is also typified by tomato. cajun food tends to be brown. cajun food is often read , often tomato base . i just love the color in the flavor. and of course nothing as delicious as a creole tomato in season. so that is another very important element. one of new orleans great culinary gems. this restaurant is a second oldest continuously operated restaurant in new orleans. it date back to 1856. there ha

so take the onion in melted butter. add the bacon to the bread crumbs. combine the eggs with a. at that mixture to the bread crumbs and bacon. that. had enough milk to soften the bread sparing the child's sauteed onions salt and pepper mix well by hand a bit of flour and some flour on. it. now will mix a dyke with it's done the dough has to rest for thirty minutes so the eggs and milk get absorbed by the bread and it becomes a really nice smooth dough we think find a good idea by. eight to ten dumplings from the dough and cinna from around fifteen minutes. today i'm serving the dumplings on cabbage salad. but you can also serve them as a side dish for a good be foolish or simply with butter and parmesan. no matter which of the speciality is you order they all taste even better the spectacular view the snow of sun and crisp mountain add some guests even polite to the end to visitors or feel such a shallow. time for some dessert now in today's final installment of our series sweet delights we meet food blogger mark koma the graphic designer has a passion for pastry and his creatio

joe t.: 8 cents for the raw onion...couple pieces of onion cost 8 cents. how much does a whole onion cost? dana: $23.58 for 25 pounds. lemonis: so that's 94 cents a pound -- 0.2 of one ounce. joe t.: of one ounce. my pricing was probably right on the onions, then. lemonis: no. it's a penny. joe t.: okay, we're not paying a penny for red onions. something's off. lemonis: it's math. okay, what else? joe t.: you got 15 cents for tomato. lemonis: put the tomatoes on there. -dana: 0.8. -lemonis: it's 10.7 cents. you guys got to get your food costs a little more detailed. i think it would help. now i know why joe cut the cost of the burger by $1 while barely cutting the cost of the food. that's 'cause he doesn't know the cost of the ingredients. the general manager has to know these numbers. sammy: that's why our numbers are down. 'cause we're shooting from the hip on the pricing of it. joe t.: nobody shot from the hip. i got direct from marcus to -- lemonis: i didn't tell you to put a $6 chalkboard burger out there. joe t.: w

today it is onions and her hands are too little for the gloves the adults around her where. i came here from home today can collect the onions but i would rather have toys to play with three quarters of syrian refugees in lebanon live under the poverty line according to unicef an estimated one hundred eighty thousand syrian refugee children. have been forced into child labor in the country so a lot more to do i don't know when she goes to work and i stay at home of course i'm not happy with that she's just a small child and has to carry so much weight it could break her back it's hard for her. she should be at least thirteen or fourteen to do work like that. many refugee families in lebanon rely on their children to pay the bills and the resources of aid agencies are overstretched it's unlikely that some i will be able to stop working anytime soon. to mexico now where thousands of migrants from central america are stuck in the city of tijuana on the border with the u.s. conditions there are quickly deteriorating. and after getting soaked the day before another night of heavy

the recipe is simple kosta so taste the fish with some olive oil in another unproved with onions. and tomato sauce watch wine water and cream. but finally he adds the fried potatoes peppers and mushrooms put it in the oven and cooked the dish for ten minutes two hundred thirty degrees celsius. the newness so they got muddy skin is popular with tourists and locals alike even the portuguese president said only beverages soda he said to. begin newness news most of his customers personally. the food he serves isn't cheap but it certainly is of the highest quality. your son will serve you believe our philosophy is to prepare the traditional way that preserves its natural fresh taste no matter whether it's close to cruelty or baked in the oven. so that is a good person or of course for you also experiment with recipes. but the main thing is to retain the natural flavor of the product where you see them go through them. up to ten minutes in the oven the group is ready for a simple dish that preserves the fish taste of the ocean. a will after all those calories it's time now to get in sha

and no onions are sold there. so the last week i am making some soup and i had a white suit on and i had to go down to the other store on california about three blocks away. i'm not judging the entire story based on an onion, of course, but i'm not sure if it is the kind of market that can be there and i will say the same comment as last time. is a very produced rich area in this neighborhood. again, my ideal situation would be to see some new foodservice restaurant use in maybe with a small market attached to it are part of it for those essentials with special orders that some folks need. so i am going to be supportive of the project, and be supported of door supportive of the conditional use. >> commissioner moore? >> i still have not heard any further elaboration of why this needs to be a restaurant given the proximity of the other restaurants and the possibility for restaurants around the corner. the neighborhood expressing their support a strong and clear to me, and since i live in a neighborhood where i have

trust slices an onion. then an apple. then orange.hing credence in this recipe include a lot of that to mince and me transfer. the secret to creating the perfect roast goose is in the cooking time the meat should be tender while the skin should be crispy. it's healthy it's a temple to accept the temperature for the goose is eighty degrees celsius for eight hours of. others with the go through this slow cooking the acids from the fruit will permeate the meat slowly and evenly. in the flesh ensued. after the long cooking time you can tell whether the goose is well cooked by trying the joints. now place the goose pressed side up on a cutting board and cause. the choices pieces go on to the dinner plate what's left will be used to season the gravy.

and pushed for changes to fish with somali foil enough improve with onions. and tomato sauce white wine water and cream. and finally he adds the fried potatoes peppers and mushrooms put it in the oven and cooks the dish for ten minutes to two hundred thirty degrees celsius. the newness of a on muddy skin is popular with tourists and locals alike even the forty's president sent over a beverage a soldier is set to. begin newness news most of his customers personally. the food he says isn't cheap but it certainly is of the highest quality. here. for our philosophy is to prepare the fish in a way that preserves its natural fresh taste no matter whether it's cooked grilled or baked in the oven hours. sure it was a good person or of course for you also experiment with recipes. but the main thing is to retain the natural flavor of the product received over rolled. up to ten minutes in the oven the crew place ready a simple dish that preserves the fresh taste of the ocean. ok well after all those calories is time now to get in shape and you don't ways have to hit the

hey, dude, uh, other people know how to cut onions other than you.: go all the way to the center. lemonis: back off. get away from here. we got it. tad: all right. jennifer: tad? tad: yeah? jennifer: lauren just called. she needs her order bumped up by 30 minutes. tad: you got to be kidding me. jennifer: no. tad: all right. tell her what you need to tell her. we'll just do what we can do to get it taken care of. jennifer: all right. tad: mikey, throw this downstairs, all right? it's garbage. guys, we got to start hurrying up on this, okay? chicken quarters next. i got the meatballs in there. pasta -- come on, boil! mike, you got to work faster, all right? you got to get this stuff going. roni: tad, can i use your oven? tad: use the bottom one, all right? just leave the top one open. i'll get it figured out. roni: thank you for assistance in this matter. lemonis: it's almost like a switch just got flipped. calm, normal, and then explosive. tad: come on! timer goes off, meatballs. all right? man #2: gotcha. tad: don't mess it up. lemonis: it's actually

trust slices an onion. and an apple.nd orange you'll think radiance in this recipe infielder lot of that to many and many trans. the secret to creating the perfect roast goose is in the cooking time the meat should be tender while the skin should be crispy. it's healthy it's a temple to accept the temperature for the goose is a degree celsius for eight hours of. others with the go through this slow cooking the acids from the fruit will permeate the meat slowly and evenly. in the fish ensued. after the long cooking time you can tell whether the goose is well coached by trying the joints. now place the goose breast side up on a cutting board and come to. the choices pieces go on to the dinner plate what's left will be used to season the gravy together with roasted vegetables or does them both know what's left is just skin and bones but you can cook out along with it and hope this gives it a wonderful flavor long as there is nothing better than to. test a bag they say if they roast goose with kale and red cabbage the chef u

and pushed us to chase the fish with somali foil in another post with onions. and tomato sauce white wine water and cream. and finally he adds the fried potatoes peppers and mushrooms put it in the oven and cooks the dish for ten minutes to two hundred thirty degrees celsius. the newness of a on monday scared is popular with tourists and locals alike even the portuguese president sent over a barrel to shows or is said to. begin newness news most of his customers personally. the food he says isn't cheap but it certainly is of the highest quality . here. you'll see. our philosophy is to prepare the fish in a way that preserves its natural fresh taste no matter whether it's cooked grilled or baked in the oven or. sure it comes a good person for him of course for you also experiment with recipes. but the main thing is to retain the natural flavor of the product for the sixty dollars rolled. up to ten minutes in the oven the group is ready a simple dish that preserves the fish taste of the ocean. ok well after all those calories is time now to get in shape and you d

first shot slices an onion. then the con apple. then orange. i think radiance in this recipe includes a lot of that to mince and nutrients. the secret to creating the perfect roast goose is in the cooking time the meat should be tender while the skin should be crispy. it's healthy it's a temple to accept the temperature for the goose is a degree celsius for eight hours of each. other but they go through this slow cooking the acids from the fruit will permeate the meat slowly and evenly. in the fish ensued. after the long cooking time you can tell whether the goose is well cooked by trying the joints. now place the goose breast side up on accounting board and come. to the choices pieces go on to the dinner plates what's left will be used to season the gravy together with roasted vegetables or does them both know what's left is just skin and bones but you can cook out along with it i hope this gives it a wonderful flavor long as there is nothing better than to. test a back they say if they roast goose with kale and red cabbage the chef uses lots

doesn't close this loophole so this is a standard regional recipe i'm using apples oranges onion. smug war time life and then i rub salt and pepper into the meat and the both inside and outside also in the stone and yet in the first shot slices an onion. then an apple on an orange. thing pretty and it's in this recipe includes a lot of fitzsimmons and me transfer. the secret to creating the perfect roast goose is in the cooking time the meat should be tender while the skin should be crispy. is healthy it's a temple to accept the temperature for the goose is gone eighty degrees celsius for eight hours of each. other but they go through this slow cooking the acids from the fruit will permeate the meat slowly and evenly. in the flesh ensued. after the long cooking time you can tell whether the goose is well cooked by trying the joints. now place the goose breast side up on a counting board i'm coming to. the choices pieces go on to the dinner plates what's left will be used to season the gravy together with a wasted vegetables or does them both know what's left is just skin and bones

just showed slices an onion. on apple on an orange to being greedy and saying this recipe included a lot of that to mince and sneak chance. the secret to creating the perfect roast goose is in the cooking time the meat should be tender while the skin should be crispy. is healthy it's a temple to accept the temperature for the goose is gone eighty degree celsius for eight hours all. others with the go through this slow cooking the acids from the fruit will permeate the me slowly and evenly. in the flesh ensued. after the long cooking time you can tell whether the goose is well cooked by trying the joints. now place the goose breast side up on a cutting board and cock. the choices pieces go on to the dinner plate what's left will be used to season the gravy together with roasted vegetables or does them both know what's left is just skin and bones but you can cook that along with it i hope this gives it a wonderful flavor long as there's nothing better than to put me at test a back they say if they roast goose with

novia sure young ladies onions as i've been at his side for six years know almost seven we know each other very well. been i always spent three months in germany and one in poland well that's just how it is . well so as long as the caregiving routine has created a strong bond insurance. and i don't seems content the eighty year old once worked for the railway he bought his house started a family had two children then his wife passed away five years ago he began showing signs of dementia his daughter bergen often stopped spawn for a visit. how is everything i don't know thank goodness everything's fine here don't matter and burkett handled the paperwork and everything else at off needs the memory loss has turned his life upside down. he used to be full of energy athletic dynamic and helpful and now he needs help and that's something you have to get used to. oh my god it's so hard i could never do this. you can tell he doesn't like it and that would make it hard for me. to my heart has everything under control much tippett gets relief or it's these are the top almost before did not i w

onions a powerful natural remedy. and why we need to stop making excuses and start exercising.and here's your host dr coston lakewood tat.

onions a powerful natural remedy. and why we need to stop making excuses and start exercising. here's your host dr cost and.

what you want to do is look for the onions to change. really you're looking for them to break down and release their sweet juices. i'm going to add in butter to make it rich. since we don't have the bacon, the butter will kind of cook these veggies and fruits in love. so we forget the balsamic acid. so add that in which is very sweet. and then we're going to add in brussel sprouts so it's tough. you can smell it. >> it does smell so good. >> i would imagine you don't want to leave it in too long because then the whole crisping thing. >> so really fast and i can turn my heat off. you fold them in gently and you don't lose the crisping at the end we just sprinkle in raw pomegranate on top which will give a nice bright burst as well. >> beautiful. yes, this would go great as the other side item to the kauly flower gra ten. >> i love it. . >> good. . >>> i did make it at my house. >> i was going to say, how were they? >> amazing. a crowd favorite. i made it for a party. i remembered it and we had people over and one of my friends there said

we start with a rich caraway and onion and paprika soup, finished with homemade croutons.easure. cooked slowly for hours and, of course, heavy on the paprika. traditional cucumber salad. to accompany the stew nokedli, boiled dumplings. >> vilmos: our style of photography was not realism. we called it poetic realism. that's what we always thought about cinematography. we are emphasizing basically the beauty of the things, but also i make it more beautiful than it is. >> anthony: why is hungary so strong on photography? >> susan: i think they're very strong in mathematics which was, in the early days, connected to photography. vilmos tells me about his education in math, it was totally different than what i received. >> richie: very good at school. >> vilmos: that's what i said, that schools in hungary were very, very good. >> anthony: this is no kind of an answer to me. you've made some of the most iconically beautiful images that we've known in the modern world and you keep telling me, "well i was smart in school, i was good at math, or it was a good --" >> vilmos: so tell

onions a powerful natural remedy. and why we need to stop.

running for food at over twenty seven percent but it's much higher for key staples like potatoes onions which many turks depend on they've those prices of have doubled in even some cases tripled now the government has been blaming home sales for folding and they've even been raiding warehouse warehouses but that still has done little to this surge in food prices and also being felt by a wave upon wave of double digit increases for electricity and natural gas another double digit rise is expected this month and this is hit consumer demand one striking figure the demand for consumer durables a full twenty four percent in the last quarter and there are third the pain expected in the coming months winter is expected to be very difficult. how hopeful dorrian are turkish citizens that the economy will rebound and who should be able to achieve that. well i mean turkey is no stranger to economic crisis but normally the u.d.c. very sharp rebounds a v. but the lot of expectation that the magnitude of the shock of this major currency shock could lead to a much longer recession and that is the key

>> what he does give you a little decoration, but you are not going to like this either, onions, peppersp, mustard and mayo in place of the icing. you could totally decorate those. >> yeah. >> i just love the term meat -- >> is it any good? >> this is the one i am going for first. whoa! >> he likes it. i am sure y'all would like it, too. >> not in particular. ♪ >> the snow may be missing but that's about all that's missing from this ski resort because so much else has been left behind. it's a great place to go urban exploring. >> this is so sad though. this is a ski resort in upstate new york that has long since been up somewhere in the early to mid-2000s, and it's dating back, and there's suspicions the economy changed. >> every time i see something li tke thehis film making possibilities, you know, a great place to make a tzohambt would be awesome. the huge outdoor pool and jacuzzi still there, but in horrible disrepair. you will see how dated it is, some of the old computer technology, still the still old crt monitors and floppy disks. >> i would have been guessing eastern europe. >>

. >> i like garbage, i like garlic, i like onions, i like stealing all the presents, where's my sleigheen a year of challenges, including. ♪ ♪ >> oh, no. kiki >> the in my feelings challenge. ♪ and i'm down for you always ♪ >> you can't get through year of parody without giving kanye a good one. >> which one? >> ♪ you're such a freaking -- ♪ >> it also makes me wonder where did the year go. >> yeah, i know, tell me about it. ♪ ♪ >> it's who is like you instead of girls like you, which is featuring -- it's from the guy of the taco truck. this is pretty on the nose instead of youtube rewind. >> i got 5% of that one. >> have a great day. we'll see you next time on a brand-new rtm. >>> tonight, breaking news as we come on the air. defense secretary james mattis is out, sending his resignation to the president. it comes just 24 hours after the president abruptly announced that he's ordering the withdrawal of u.s. troops from syria. the president saying the war against isis essentially has been won. drawing outrage, even from republicans and now defense secretary mattis is resigning. >>> als

mike: then we're gonna sprinkle a little bit of onion. lemonis: okay. what else? mike: and then lettuce, and then tomato, as well. lemonis: we're at $1.52 now. how much does the lettuce, onion, and tomato cost? mike: probably about 9 to 10 cents. -lemonis: so we're at $1.62. -mike: correct. lemonis: what do you sell this for? mike: we sell it for $7.50. lemonis: okay. it appears as though it costs about $1.62 to make a gyro sandwich. and they sell it for $7.50, a 78% margin. now, i know the other products that are frozen and sourced from other manufacturers -- they don't come with the same margins, which is all the more reason to add more fresh, homemade, authentic items. who came up with the name? -kathleen: you did. -mike: yeah, i did. kathleen: we have issues with the name, too. lemonis: what are the issues? mike: well, there was a company in california that actually trademarked "my big fat greek." lemonis: you ever had any dialogue with them? mike: one e-mail conversation. -lemonis: no phone call. -mike: no. it was very short and very brief. lemonis: "go pound

the lamb, onions, wine. [laughter] instead we were issued a deal of vinegar to keep off scurvy. mr. clavin: in some cases they ate vinegar. i think there was a cow or a horse that had died. they would eat the hide. whatever they could find. there is something called fire cakes they would make. ashes from the fire. what it was was they had no leavening agent, they had no yeast. eo they would put this groupi thing together and throw it on a rock in the camp fire. it would be filled with the maggots and ashes, and that is where it got the name fire keg. and it was this hard teeth-bre aking biscuit. he this connecticut surgeon, kept a wonderful diary. he said, oh fire kegs. is playing in the next hut. oh, fire kegs. i want to die. the obvious question is if this is what they had to eat, how did they survive. i can only point to again the estimated 12,000 men who went into valley forge in december 1777, 2000 died. literally on a daily basis they were dying of starvation, exposure to the elements, disease. horrifi

onions are popular because people use them all the time. they are normally there. i personally do not want to get in that discussion issue. it has a way of shading my judgement. i think that negative talk against people and how they do their business is not appropriate. that is the health department's way of saying things need to be different. we do not have any complaints against the business, so i just want to restate my support for the denial of this see you. >> yes. as i said, i would be against this project. i also would be open to continuing it and allowing the landlord to work something out. i think that you are in a dilemma here. i understand. but also, i think that the tenant is on month-to-month. they are also unable to get financing to make any approved -- improvements to their business because there is not a long-term lease. so i thank you are both stuck with each other for now. i would not vote for any conditional use that would cause the eviction of an existing successful business. and notwithstanding, you know, the pictures, i think that the communit

lots of onions. you mix it in, lots of onions. and here, we have, you know some salt. >> food processor? >> food processor and yet g the seeds. garlic and onion, add the cabbage. thin-sliced cabbage. all right. c here, al. >> you use red cabbage? >> you could. you could. >> that's ano. >> hoda. >> you know -- cooking is all about that you can, you know, oubstitute. ifon't have one thing -- let me do that. a little salt. >> you're going to cook this down? >> just cook this down. you know how television is. we're going to ovequickly. >> we are. >> we're going to add some wine. we are doing it on top of the stove. you can roast it in the oven, too. a little bit of water. you give it five minutes to cook and u add the dry cherries and give it five minutes to cook and mix it well. >> get it in there. >> here, i have the loin of pork, whi i have seasoned salt with fennel seeds. >> did you sear ts off first? >> i seared it, and you give it flavor. >> you cover it. >> what kind of pot is that? >>ut that's a oven. >> very good. >> wow. >> i just -- >> hoda, listen good. >> i'm

he also makes a jam from onions garlic and butter tomatoes red pepper and pumpkin. and michael catawba. is actually the opposite of what you think of as jacques it's made of vegetables about so called we put up with just about everything is trumped up small coke to the sun and so why shouldn't i call it jeremy. that's another game was another twenty two. for the side dish he mashes cooks sweet potatoes and pumpkin adding an egg and some flour. and. then he rolls and cuts the dough to form dumplings that are called capecchi. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. a thousand and four you have to adapt your environment to what the people want it to what they're interested in it's because it will have the great opportunity to be able to create what others can't describe in words. i can make it tangible a memory fly has to go over that's when the four little bitch smirk over us. after twelve hours in the oven the lamb is lovely and tender. he carves the meat and drafts the pieces in filo pastry parcels putting them back i

he also makes a jam from onions garlic and butter tomatoes red pepper and pumpkin. catawba. is actually the opposite of what you think of as jack it's made of vegetables about so called be doable but everything is trying to top small and coach of the summer so why shouldn't i call it jeremy. that's a good thing it was another two hundred total. for the side dish he mashes cooks sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings that are called kopecky. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. but. as for you have to adapt your environment to what the people want you to want they're interested in. what i have the great opportunity to be able to create what others accomplish croghan words. i can make a tangible proof life of. those on the beach it's michael writes. after twelve hours in the oven the lamb is lovely and tender. he carves the meat and wraps the pieces in philo pastry parcels putting them back in the oven briefly . then he serves them with the vegetable jam and

he also makes the jam from onions garlic and butter tomatoes red pepper and pumpkin. my uncle catawba. exactly the opposite of what you think all those jap it's made of vegetables about so called the good up of just about everything is trumped up small uncoachable so on and so why shouldn't i call it jeremy. that's another game was another. for the side dish he mashes cooks sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings that are called kopecky. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. as for you have to adapt your environment to what the people want you to want they're interested in. what i have the great opportunity to be able to create what others can't describe in words. i can make a tangible memory favorites of. those in the little bitch it's michael brutsch. after twelve hours in the oven the lamb is lovely and tender. he covers the meat and wraps the pieces in filo pastry parcels putting them back in the oven briefly. then he serves them with the vegetabl

but he does divulge that the main ingredients are flour butter brown onions traveled around the world a lot and all bank spices that gradually found their way into european cookie recipes. isn't easy to make. you have to get the proportions right that's why we're sticking to our traditional recipe. so that we've stayed attached to our roots. when the dough is ready it is pressed into wooden molds with the traditional. into the oven. both because it's regarded as a christmas tree since most other european countries it is always available in belgium. because we make spec you know it's all year round we sell it for valentine's day easter and also in summer but of course particularly at the end of the year. just in belgium and around the world as we ship it all over to our online customers. alexander is the seventh generations because. he and his brother work with their father today maintaining an old family tradition. the well was greeted by my world grown five eighteen twenty nine so why here before the creation of grange and your worst two hundred years. in still funny business. to thi

now put some cress on top it doesn't matter where it's from or leave it out and you could chop some onions. and you can add a couple of biggles because that's really a classic. that's now a great a little nutmeg that's in that cinnamon on top of our open sandwich. little give a truly christmassy taste so you might not believe it but it's true finally the almonds also chopped just a little toasting the mold really develop there flavor now the whole thing on top of. the first one is done. this is really delicious. so it was so i don't know how much time i have but enough time to wash my hands. now the mulled wine. what's important with mulled wine as with any dish is to be flexible i'm putting in some orange and spices because that's christmassy but some don't like certain things and others do so you should always experiment with your cooking. but i think that simply what makes a good chef. based food and that's what crucial. so now of course finally it is time to bore the mulled wine into the glass sure i hope i made enough. to have a slight note of aniseed and a little cinnamon. to be quit