Image by National Library of Scotland
These food-supply lorries are quite likely Dennis 3-Ton lorries. Powered by a four-cylinder engine, they had a top speed of 55mph. During World War I more than 7,000 of these Dennis 3-Ton lorries were built for the British Army.
In the decade before war broke out, the British Army had been planning how large automobiles might be used in a future conflict. The general staff realised that lorries would be required to transport troops at high speed. Part of this forward-thinking strategy was for the army to requisition motor transport from firms and public services during a wartime emergency, at a yearly rate of 15.
[Original reads: ‘SCENES ON THE WESTERN FRONT. Snow at the front. Food for Tommy ready for the trenches.’]
Target your lower abs, flatten the lower belly pooch, isolate that hard to reach area with this awesome lower ab, belly tightening workout!! If you like this video subsribe to my channel for more workouts. New routines at www.tiffanyrotheworkouts.com Music by Benjamin Bidlack available on itunes. Video Rating: 4 / 5
Image by David Reber’s Hammer Photography
After teeter-tottering the last few years and now being back where I want to be I’m focusing on good eating habits. Using the Whole30 plan as a catalyst not only for dietary discipline but healthy habitual processes in other parts of my life as well. Wish me luck.
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Question by Facts Over Opinions: Is my pet ready to lay eggs, or is this a health problem?
My White’s Tree Frog has a liquid substance coming out of her rectum. The liquid is the consistency of a thick syrup…..it’s just hanging there. I’ve been tipped off that she could be ready to lay her eggs; is this true?
If not; what could this possibly be?
Thanks so much.
Answer by Sigfried B She could have compaction. She could be laying eggs. Or she could be suffering from a rare syndrome in which an animal’s innards come out of it’s rectum. Either way, keep watch over her! And if it doesn’t go away — or come out — in two-ish days, then take her to a vet.
Mildly spicy curry of red kidney beans simmered in tomatoes and onions
Vegetarian; all-natural; no preservatives; no trans fat; kosher
Ready to eat: heat on stove top or in microwave and serve
Made in India
Kitchens of India Ready to Eat Rajma Masala, Red Kidney Bean Curry, just heat & eat. They are Vegetarian, 100% natural, no preservatives. It is an authentic Indian cuisine. Rajma Masala is an authentic Indian recipe, created by the master chefs of ITC Hotels. Red kidney beans are simmered in a delicately spiced gravy of tomatoes and onions, creating a distinctive flavor. This delicious dish is now available in a ready-to-eat pack. HACCP certified.
Kitchens of India – Red Kidney Beans Curry (Rajma Masala)
Authentic North Indian delicacy of red kidney beans simmered in delicately spiced gravy of tomatoes and onions.
For more variety, try Kitchens of India Curry Paste Variety Pack.
Kitchens of India Indian food – delicious, rich in variety and extremely popular!
The desire to bring this delectable fare to the rest of the world has given birth to the venture called ‘Kitchens of India’. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC ‘s Gourmet restaurants is now available in ‘imported 4 layer retort keep fresh’ pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.
Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.
With ITC’s Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there’s no better way to discover Indian food.
The origin of Indian spices dates back thousands of years. From time immemorial, spices have played an important role in Indian cooking, imparting amazing flavours to elaborate/extensive Indian savouries.
Check out the interesting range of spices used in authentic Indian cooking: Cardamom, Carom, Chili, Coriander Seeds, Cumin Seeds, Dried Ginger and Mango, Fenugreek, Garam Masala, Saffron, Sesame, Star Anise, Turmeric and many more!
Kitchens of India – Uniquely Indian
What makes our Indian cooking special, authentic, and yet unique, is the touch of our Master Chefs. The talent and expertise they posses cannot be learnt from a cookbook.
It is their attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Infact most of them apprentice for years before they take charge. Even the cooking style and means they use – brass urns, copper vessels and specially built large tandoors, all date back to a bygone era.
It is this attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Hence, the Master Chefs must surely be the reason why people come back for more.
Now through Kitchens Of India, a selection of delectable delights, made from rare recipes handed down through generations to our Master Chefs, is made available in a ready-to-eat form.