add the polenta to the point is creaking and beautiful it can assist you. a snowy carries is still smiling over the continent providing heavy snow showers but the western continent. the alpine region you can get as much as twenty centimeters of snow forty centimeters of snow is likely for the cure a nice and i combined that it varies from the past. this will be heading towards the mediterranean to the mediterranean countries will remain on the ethical side for the next several days that we could eat eat and tornados and excessive amount o training gusty winds. dancerare scholars that the standard point and really like a weather across the lands of me for the crease with heinz kerry said the decrease forty in london on friday. ri across asia including parking about winter storm conditions over the northwest and when cooked or canned. nikki is over at wet and windy conditions are still competing in places like okayy we can in turn took of lesions. add that could at least the potential once in a landslide even farther but in the backline that you can't cure dr

polenta because i'm feeling a little indulgent and it's thanksgiving and there's nothing more i like>> talk about this drink? >> it's a classic drink, pimm-based jim jer ginger. we make it seasonal. we put oranges and kiwi fruit. >> try this. >> what do you think? what's going on? >> i can tell they put the gin right on the top. >> i think it's an amazing picnic drink but it can work into the evening for you. >> we want to talk a little about your background. it's very interesting. you're classically trained chef and i think a lot of people thunk of meatballs as not as high end as some of the restaurants you worked in. how did you make that choice in. >> working in restaurants there is -- working in restaurants is amazing. it's very difficult to work in a restaurant where your friends and family can't afford to eat. so i worked in all these high-end kinds of places but i lost my connection to the people i loved and knew so a meatball shop was a place where i could spend time with my families and friends. we opened up a kitchen right in the middle of the dining room and it's kind of a

polenta because i'm feeling a little indulgent and it's thanksgiving and there's nothing more i liket this drink? >> it's a classic drink, pimm-based jim jer ginger. we make it seasonal. we put oranges and kiwi fruit. >> try this. >> what do you think? what's going on? >> i can tell they put the gin right on the top. >> i think it's an amazing picnic drink but it can work into the evening for you. >> we want to talk a little about your background. it's very interesting. you're classically trained chef and i think a lot of people thunk of meatballs as not as high end as some of the restaurants you worked in. how did you make that choice in. >> working in restaurants there is -- working in restaurants is amazing. it's very difficult to work in a restaurant where your friends and family can't afford to eat. so i worked in all these high-end kinds of places but i lost my connection to the people i loved and knew so a meatball shop was a place where i could spend time with my families and friends. we opened up a kitchen right in the middle of the dining room and it's kind of an extension