New research points to climate change as the cause for increased lobster cannibalism in the wild.New research suggests that climate change could be at the root of lobster cannibalism.We’ve revealed to you that lobsters can adopt cannibalistic behavior under certain conditions such as crowded captivity in restaurant tanks, but this new research shows that more and more lobsters are turning on each other and their young out in the wild, as well.
Anita Lo is closing Annisa because she cannot keep up with real estate taxesAnita Lo had no choice, it seems, when it came to closing her restaurant.Another New York city culinary icon will be shutting its doors. Along with the increase in minimum wage, the deficit has been too much to bare.“I always wanted to have a restaurant that takes care of its employees, and I felt like we did that for many years,” Lo told The New York Times.
I am a great cook so I eat anything, no matter what and at any time I am offered, even normal soups or small chicken cream (back, wings, cutlery and possibly a pulp) 1 white onion1 red onion1 green onion connection optional1 small celery1 parsley1 green bell peppers (I put donuts) 1 red capsicum1 carrot1 fresh larch link1 optional parsley linkCar celery leavesSome potatoes or noodlesFor sour borscht or greensPotato tomatoes or mashed tomatoesFor serving: CreamChili peppersRime onionsPORT: RECIPE Chicken soup: We clean, wash and cut the diced vegetables, carrots and bleach given by grater.
If you are wondering what else you could take to work as a package, you may like this idea. I personally like it very much .1 white or black baguette, according to my preference1 canned tuna pieces1 canned artichoke1 / 2 red peppers hand spinach leaves tan few olives stuffed with anchoviesmopped pepperPortions: 2Preparation time: less than 15 minutesMeep preparation PREPARATION Scallop preserve the tuna and put it in a bowl.
Wash the meat and let it dry a little. In a saucepan put a few tablespoons of oil, put on the fire; when the oil is hot, put the pieces of meat and cover with a lid. Let them brown on one side and on the other. When they are almost ready, add the wine. Then take them out and leave them on the napkin. In another pan, heat. onion until it starts to turn golden, add the paprika to taste, and the tomatoes (tomato paste) finely chopped.
