The NutriBullet Is Here To Help You Meet Your 2019 Goals | Stainless Steel Flatware Set

Hot blending? Making a dessert in a blender? Only having one little thing to wash? The future really must be here — I just wasn’t expecting it to arrive in blender form. In fact, this blender has an actual nut milk option. Like a button you press to make nut milk. And then it just happens. And then you have nut milk. As both a vegan and a lazy person, my interest is definitely piqued.

At Sperling-Milner’s innovative bat mitzvah at Ohev Sholom Synagogue in Washington, DC last month, she introduced chanting from a braille chumash [Pentateuch] to a women’s Torah reading service. But together with a sighted friend, Josie Silverberg, she recently fed body and soul as she experimented with the Q.D. Foodie kitchen tools to make cookies.

Photography: Courtesy Natalie’s Orchid Island Juice Co. Courtesy Bayan Tree Cabo Marques, Courtesy JW Marriott San Antonio Hill Country Resort & Spa’s Cibolo Moon, Robert Strickland, Courtesy Pappas Bros. Steakhouse

Cut dragon fruit in half and scoop out the flesh. Cut into chunks and place them in the freezer. Freeze until solid.

Like the best home products, the items at the MoMA Design Store are a most delightful combination of form and function. Most items lining the store’s shelves have a practical purpose, particularly the kitchen stuff — a coffee mug, a cutting board, a tea kettle. But with their sneaky design features, bright colors, and unexpected shapes, they’re worlds away from the mugs, cutting boards and tea kettles of Bed Bath & Beyond.

First, you take the food you want to cook and seal it inside a plastic bag. Next, you fill up a container (a dutch oven will work perfectly) with water. Then you clip the Joule onto the pot, open its app, and select the food you’re going to prepare. The Joule will kick on and start circulating water to get it up to that exact temperature.

The wind-power and storage project is at Kita-Toyotomi Substation in Toyotomi, Teshio, Hokkaido, which is owned by North Hokkaido Wind Energy Transmission Corporation.

For the Scallion-Marinated Skirt Steak: 10 scallions, trimmed One 2-inch (5-cm) knob ginger, peeled 1 tbsp coriander seeds 3 medium garlic cloves, peeled 1 tbsp (15 mL) coconut vinegar or apple cider vinegar 1 tbsp sea salt, plus more to taste 1/2 cup (120 mL) extra-virgin olive oil 1/3 cup (80 mL) filtered water One 2 1/2-lb (1.1 kg) skirt steak, or several smaller pieces to the total weight

Think loaded nachos, but made with fries instead of tortilla chips. The limited-time menu item, which features a bed of crispy, seasoned starch topped with steak, nacho cheese sauce, creamy jalapeno sauce, and pickled jalapeno slices, was first tested at select locations back in August. Because the piquant side was a hit, the rest of the country will now have the chance to sample it and find out if they can handle the heat. Be warned, though: these are surely spicy.

A mix of clouds and sun early followed by cloudy skies this afternoon. High around 65F. Winds NNW at 5 to 10 mph..

Remove the lid and let the remaining liquid evaporate or burn off over the course of 3 to 4 minutes. Stir in the vinegar and let that mesh with the greens for 1 minute. Turn the heat off and stir in the basil and salt. Serve immediately.

“Before we stop making it each spring, we have some customers order quarts of it to keep in their freezer,” said Deni Reilly, who owns The Majestic Grille with her husband Patrick.