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every day / daily quaque die q.h.s., qhs every night at bedtime quaque hora somni q.d.s, qds, QDS 4 times a day quater die sumendum q.i.d, qid 4 times a day quater in die q.h., qh every hour, hourly quaque hora q.o.d., qod every other day / alternate days quaque altera die q.p.m., qPM, qpm every afternoon or evening: quaque post meridiem q.s., qs
Anzac biscuit. The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water and optionally desiccated coconut. [ 2][ 3] Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established ...
Incense offering. Model of the Golden Altar. The incense offering ( Hebrew: קְטֹרֶת qəṭōreṯ) in Judaism was related to perfumed offerings on the altar of incense in the time of the Tabernacle and the First and Second Temple period, and was an important component of priestly liturgy in the Temple in Jerusalem. [ 1]
1. Waldorf Salad. Apples, celery, and nuts make a crispy crunchy combo in this classic recipe. A creamy salad dressing brings everything together, and it's fantastic served on tender butter ...
Philipp Würz, head of catering for the Paris 2024 organizing committee, said the village’s team of four bakers each day produced about 600 baguettes and 900 cacao breads, quantities that ...
Here are the details on what’s inside the new bottle: Four batches, aged 12 to 20 years, were picked for the 2024 Limited Edition Small Batch: a 12-year-old bourbon from the OBSV recipe, a 15 ...
The New Daily was started by AustralianSuper, Cbus and Industry Super Holdings in 2013. [1] [2] The venture was deemed controversial due to its ownership by non-profit superannuation funds (which are legally obliged to spend money in their members' best interests) regarding both the publication's commercial nature and its editorial independence.
Pot-au-feu ( / ˌpɒtoʊˈfɜːr /, [ 1] French: [pɔt‿o fø] ⓘ; lit. 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth ( bouillon) and then the meat ( bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.