Flowers In The Water
2:23
YouTubeNathan Evans - Topic
Flowers In The Water
Provided to YouTube by Universal Music Group Flowers In The Water · Nathan Evans Flowers In The Water ℗ 2024 Universal Music GmbH Released on: 2024-08-16 Composer Lyricist, Producer: Lewis Gardiner Vocalist, Composer Lyricist: Nathan Evans Composer Lyricist, Background Vocalist: Alan Jukes Background Vocalist, Composer Lyricist: Stevie Jukes ...
2.3M viewsAug 15, 2024
Nathan Myhrvold Cooking
What do you eat when you're sick and hungry? Today my body was craving protein and pinto beans are full of protein. I also was craving some good cornbread and water. I think I'm dehydrated. Anyway, I'm coming in here. Sitting next to the fire with my feet, propped up, trying to get well. I feel a lot better today than I did about three days ago. I wanna get well for Christmas. Anyway, tell me what you eat when you're sick. Am I the only one out here with the crud. #CookingwithBrendaGantt #whitel
7:59
What do you eat when you're sick and hungry? Today my body was craving protein and pinto beans are full of protein. I also was craving some good cornbread and water. I think I'm dehydrated. Anyway, I'm coming in here. Sitting next to the fire with my feet, propped up, trying to get well. I feel a lot better today than I did about three days ago. I wanna get well for Christmas. Anyway, tell me what you eat when you're sick. Am I the only one out here with the crud. #CookingwithBrendaGantt #whitel
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Cooking as never seen before
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2.5K views · 25 reactions | After 14 years as a leader at Microsoft, Nathan Myhrvold left his job to study culinary science and create Modern Cuisine, a research lab and publishing house exploring the cutting edge of cooking. Here’s what he learned after visiting 300 pizzerias around the world. | Amanpour and Company | Facebook
1:10
2.5K views · 25 reactions | After 14 years as a leader at Microsoft, Nathan Myhrvold left his job to study culinary science and create Modern Cuisine, a research lab and publishing house exploring the cutting edge of cooking. Here’s what he learned after visiting 300 pizzerias around the world. | Amanpour and Company | Facebook
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