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The 1935 Social Security Act established 65 as the age of eligibility for payouts. But welfare state politics quickly becomes a bidding war, enriching the menu of benefits, so in 1956 Congress entitled women to collect benefits at 62, extending the entitlement to men in 1961.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
Jose Andres Puerta
Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.
I'm like an expensive menu... you can look but you can't afford!
I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.
The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.
If it doesn't taste good it doesn't go on the menu.
Because love encompasses everything, nothing is unimportant, including tonight's dinner menu. Think about it for a minute. If you were pure love, the loving parent of all life, how would you want people to eat?
Read over your existing business plan like you read the menu at your favorite restaurant.
Darren L Johnson
In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.
Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.
Hector Hugh Munro
After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'
We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.
If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.
Others have said it before me. If you don't have a seat at the table, you're probably on the menu. And so it is important that we have women in the United States Senate - strong women, women who are there to help advance an agenda that is important to women.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
Jose Andres Puerta
I don't like it when I go to a restaurant and I'm lectured from the menu.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
The best meal at my restaurant is the whole right side of the menu.
Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
C. S. Lewis
John F. Kennedy
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