Mad scientists everywhere enjoy these four tried-and-true, creepy-cool Halloween kids science experiments:
#1 Bubble Trouble, Oil & Water “Lava Lamp” (Chi Epsilon Mu (XEM) Chemistry Club at Austin Peay State University)
Gather This: Alka-Seltzer®, Vegetable Oil, Water, Tall Clear Container (1 or 2 liter), Food Coloring (Neon Color)
- “Fill the bottle about 2/3 full with oil.
- Add food coloring for color. You want it to be fairly dark but not too dark.
- Fill the rest of the bottle with water, but don’t fill it to the brim.
- Add a half or quarter of an Alka-Seltzer tablet to the bottle. Watch what happens!”
#2 Fizzy Potion – Color-Changing Fun (ThoughCo)
Gather This: Clear Cup, Water, Food Coloring (or Boiled Red Cabbage), Baking Soda, Vinegar
- If using red cabbage: Shred and pour boiling H20 over red cabbage, let sit 10-30 minutes for color.
- “Pour a little water and baking soda into your glass. Add food coloring to get a nice deep color.
- When you are ready for fizzing, add a splash of vinegar.
- You can add more vinegar, baking soda, and food coloring to keep things going. You can drink this potion, but it will taste like salty vinegar (ick). This potion can keep fizzing for quite a while.”
#3 Mad Scientist’s Foggy Brew – Edible, Too! (Kate Jones)
Gather This: Glass jars, Kool-Aid (optional sugar for taste), dry ice (1 pound per gallon of potion), and safety equipment (goggles/thick gloves). Ladle and mallet helpful but not required!
- Place Kool-Aid into large communal jar.
- Fill large communal jars with water and mix well.
- Using proper safety equipment, break dry ice into 4-6 inch chunks. (A mallet helps if you have one.)
- Place some (but not all) dry ice chunks into the serving jar.
- Serve immediately into separate cups (ladles help!), do not serve a cup with a chunk of dry ice in it; you can drink something that has had dry ice in it, but should not risk injury by drinking from a cup that still actively has dry ice “melting” in it (touching dry ice will result in injury).
- Mix colors/flavors and enjoy!
#4 Borax-free Fluffy Goo (Cnet)
Gather This: Shampoo, Cornstarch, Water.
- “Put 1/2 cup shampoo and 1/4 cup of cornstarch in a bowl.
- Mix well.
- Add 3 drops of food coloring (optional).
- Add 1 tablespoon of water and stir. Slowly add 5 more tablespoons of water, stirring well after each one.
- Knead the slime for around 5 minutes.”
May your family enjoy a spooky safe and creepy-cool Halloween!
Find us online! #CuriOdyssey
#Spooky #Science #Halloween #Experiment


Santa Barbara’s New Restaurants + Eateries
March 29, 2023
Santa Barbara is known for having incredible restaurants and eateries. Tourists travel here from around the world and admire the unique dishes and thoughtfully crafted cocktails. Between our local staple restaurants that have been here for decades and the newer restaurants welcomed into our community, there are certainly lots of wonderful options to choose from.
The Anchor Rose
Located on the harbor with incredible views of the mountains and the sea is The Anchor Rose, a new bringing to the Santa Barbara community with a stunning ambiance. They have a wide variety of cocktails ranging from anything between a Mai Tai and a Whiskey Smash, along with a wine and a beer list. The Anchor Rose’s delectable menu has everything from starters, soups + salads, sandwiches, and main entrees - which include seafood pasta, paella, steaks, lobster, and more!
Photo courtesy of The Anchor Rose
Located on the corner of State and Ortega is Augie’s, an elevated Mexican-influenced menu with a modern take on Mexican cuisine. Open for brunch and dinner, Augie’s menu ranges from items like huevos rancheros, seafood empanadas, king salmon and bluefin tartar, smoked rainbow carrot salad, and more. Although most of the cocktails are made with tequila - Augie’s has a handful of cocktails with other liquor preferences. In addition, there’s both a wine and a beer list, with beers bottled and by the draft.
Photo courtesy of Augie’s
The Black Sheep: SB Brasserie
Once known as one of Santa Barbara’s must-try restaurants, The Black Sheep: SB Brasserie is now back and in a new location in Downtown Santa Barbara. The locally owned and operated California-French pub serves dishes with locally sourced ingredients and pairs them with incredible wines and craft beers. From raw bar items like A5 wagyu tartar, and petit plats like stone crab beignets - they have dishes that are truly unique and delicious. Other menu items include 48-hour braised California lamb, awake ramen, cassoulet, and choucroute.
Photo courtesy of The Black Sheep: SB Brasserie
A sister restaurant to Corazon Cocina - a reputable Mexican cuisine restaurant in Santa Barbara - is Corazon Comedor. Located on Victoria Street just off State Street, Corazon Comdedor features traditional authentic Mexican dishes, with a subtle twist on them. Serving breakfast, lunch, and dinner, and with options for vegetarians. Dishes include tamales, flautas, enchiladas, milanesa de pollo, tacos, and more! Corazon Comedor has an array of desserts, and specialty cocktails like spicy palomas and rumchatas. In addition, they have a beer and wine menu, along with aguas frescas.
Photo courtesy of Corazon Comedor
Dawn and Dusk
Located within one of Santa Barbara’s newest hotels, Drift Santa Barbara, Dawn and Dusk feature a side-by-side coffee shop and a bar, right in the heart of Downtown Santa Barbara. Wake up bright and early and visit Dawn for local pastries from D’Angelo Bakery and coffees such as matcha lattes, cold brew, espresso, americanos, and more. Dusk, the baja-inspired Mezcal bar, has specialty cocktails - mainly infused with tequila and mezcal. Enjoy their wine and beer list, or order a light bite from their bar menu.
Photo courtesy of Dusk Bar SB
L’antica Pizzeria da Michele
Originally founded in Naples, L’antica Pizzeria de Michele expanded to Hollywood - their first U.S. location - and have now opened shop in our own backyard. The Neapolitan pizzeria sources its ingredients from Naples, and uses a brick oven to cook their pizzas to perfection.
Photo courtesy of L’antica Pizzeria da Michele
New to Downtown Santa Barbara is Mokutan, a Japanese restaurant that has a variety of delicious menu items. From sushi, to grilled fish and meat skewers, to seafood and crudo - there’s something for everyone. A fish special is available daily, with fish from major seafood destinations like Spain and Japan.
Photo courtesy of Mokutan
Rare Society, which originated in Las Vegas and then opened its doors in San Diego, has finally made its way to Santa Barbara. The local’s new favorite steakhouse is located near the Funk Zone and off of State Street. Their menu has everything from a raw bar, a seafood tower, delicious starters - including wedge salads and dry-aged meatballs, and main courses with a selection of different proteins like filet mignon, Australian wagyu tri tip, spiced pork tomahawk - just to name a few. If you’re looking for a delicious and presentable meal, try the boards which consists of a selection of chef determined cuts of the night.
Photo courtesy of Rare Society Steakhouse
Open from Wednesday through Sunday, Rodeo Room has a selection of crafted cocktails and delectable food items on their menu. Whether you like gin, whiskey, mezcal, or vodka - they have a drink selection for every liquor preference. Their menu ranges from items like poke tacos, street tacos, burgers, fried chicken and waffles, and they even have a bourbon cheesecake.
Photo courtesy of Rodeo Room
Taza Mediterranean Street Kitchen
Located on lower State Street, Taza Mediterranean Street Kitchen offers Mediterranean street food with a modern twist. Choose from the selection of traditional items like gyros, kebabs, falafels, and signature shawarma plates. The plates are served with basmati rice, salad, hummus, and pita.
Photo courtesy of Taza Mediterranean Street Kitchen
If you’re in the mood for unique flavor and one-of-a-kind cuisine, Tyger Tyger is back and serving plant-forward Asian-fusion cuisine. Using locally sourced ingredients, menu items include tea leaf noodle salad, fried yuba sandwich, chicken khao soi, and mushroom carbonara. Serving breakfast, lunch, and dinner - you'll definitely want to try it for yourself!
Photo courtesy of Tyger Tyger
In the heart of Santa Barbara, Thai Bistro is new to the Santa Barbara community and serves healthy and authentic thai cuisine. Dishes include tom kha soup, duck rolls, tofu salad, and a selection of signature dishes that range from noodle soups, curries, and more!
Photo courtesy of Thai Bistro
We Want The Funk
New to the Funk Zone, We Want The Funk has opened its doors to the public and has menu items including starters, flatbreads, salads, and oysters. Dishes include wood-fired oysters, “taco-truck” flatbread, mushroom and garlic flatbread, and more! Paired with the dishes, We Want The Funk offers both a wine and beer list.
Photo courtesy of We Want The Funk
Ama Sushi, a omakase-style restaurant located in the Rosewood Miramar Beach, serves hand-prepared nigiri and sushi from always-fresh ingredients. In addition, a selection of wine, sake, or Ama Sushi’s innovative cocktails are offered at dinner.
Photo courtesy of Rosewood Miramar Beach


We’ve spent close to four decades laying the groundwork for this cookbook that includes stories and recipes that span generations!
At First Watch, we begin each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins and whipping up our French toast batter from scratch. We’re morning people. And now, we’ve included some of our delicious recipes in this cookbook. Come dine with us in one of our many restaurants or in the comforts of your own home. It’s up to you whether you start at the crack of dawn or not.
Please Note: Cookbook is soft cover, not a hard cover book.


le george v restaurant
Chef Simone Zanoni and his team out did themselves. With 2 important guest of mine coming from abroad to experience the genuine parisian atmosphere I can not end indoor. Can a gluten free person get a good meal at this restaurant? Hello There are three restaurants with three different chefs and experiences. Restaurant Le Cinq 31 avenue George V 75008 Paris, France. A very nice touch indeed which says everything about Le George, fab food and great staff. Tél : +33 (1) 49 52 71 54 Fax : +33 (1) 49 52 71 81 Email: email@example.com. Le George. So, I have booked again a table for 3 persons on friday ,,, Terrasse of course... and again there is this story about "we can not guarantee the terrasse". Our waiter(I wish I would have caught his name) was darling!! Le Bar - Four Seasons Hotel George V. 174 Bewertungen. I went again the next day for more. ice-cream. Restaurant Le Cinq 31 avenue George V 75008 Paris, France. The fried breaded veal and fish were by far the worst dish of the night. I would have never imagined someone in a place like the George to sell sparkling white Italian wine as Champagne.More, Wonderful lunch! If you can not guarantee the terrasse that is just fine, but I am not coming ,,,, again as my past post there are so many terrasse in paris that I can booked. more. I would have never imagined someone in a place like the George to sell sparkling white Italian wine as Champagne. Weddings 07. The restaurant’s culinary offerings are a nod to the future of dining. A 1 star restaurant in a palace, very affordable with very professional staff, and exclusive culinary experience !!! Le Cinq Restaurant: Four Seasons Hotel George V Paris With 12 years heralded by three Michelin stars, Christian Le Squer has given proof of exemplary regularity. Le George V, #17 among Le Havre cafes: 162 reviews by visitors and 20 detailed photos. came from the main waiter who proposed us an Italian champagne. ©Four Seasons Hotels Limited 1997-2021. Leider sind an den von Ihnen gewählten Daten keine Touren oder Aktivitäten verfügbar. Nail in the coffin was that we were advised to come casual chic (which we did) and the people met inside were wearing jeans and running shoes to name a few. 14 reviews .12 miles away . Chef Simone Zanoni and his team out did themselves. Designed for sharing, dishes are balanced and healthy, bursting with flavour and freshness. I highly reccomend this restaurant, thank you for a wonderful night!More, The ambiance, service and cuisine are outstanding. Restaurant Le Cinq 31 avenue George V 75008 Paris, France. He is a determined and serene Chef who defines himself as a creator of savors and composer of tastes. A finalist at the Best Apprentices of France competition and member of the Michelin best pastry chefs selection since 2019, Michael provides all three gastronomic restaurants with fresh desserts, stirring emotions and celebrating the best of natural ingredients, while mastering the bakery and pastry section of our Hotel’s breakfast and famous afternoon tea at La Galerie. However, we...More, This is the version of our website addressed to speakers of English in the United States. The tortellini, sole, the goat were all perfect and the cheese creme brulee was the icing on the cake so to say. Search. In the kitchens of the George since September 2016, Simone Zanoni has made an impression with his light, Italian - inspired cooking, often served in ta... One MICHELIN Star: High quality cooking, worth a stop! the incredible food just kept on coming and coming and so did the unique wine that the sommelier recommended from his cellar of over 600 labels of French, Portuguese, Spanish and Italian. What. By the end of the night, I was left bored and disappointed but I will say, at £125pp it is up-to the expected standard of a one Michelin star restaurant.More, Dear Dev Deepak, Europa ; Frankreich ; Île-de-France ; Paris ; Sehenswürdigkeiten und Aktivitäten in Paris ; Le Bar - Four Seasons Hotel George V; Suchen . Looking forward to read from you. Le George is part of the gastronomic experience at the Four Seasons Paris George V Hotel. Free online booking on the MICHELIN Guide's official website. Best nearby attractions See all. Register my restaurant. For sure, you will not see the Tower, but, you will enjoy the food, wines and the atmosphere. we tried a little of...everything including: fois gras, tuna, spaghetti, veal, sole, yellowtail, ravioli, beef and endless desserts. Next time I will request just hot water without the lemon to see if they charge for that!More, this fancy and chic Michelin starred restaurant was incredible. Bars & Clubs. the servers were really bustling around almost as though they were...running which caused us to make a request to move to a quieter area. Grilled Beef with truffles and mash potatoe trully...excellent dish, though nothing can justify 744eur bill at the end especially since portions were on small side size. The...food was delicious and innovative! It's scrumptious! Just tell me YES, or NOT. Hot water with lemon? The MICHELIN inspectors’ point of view, information on prices, types of cuisine and … Congratulations chef and team. Coffee, well, for the Italian restaurant who serves 220eur spumante you would expect some really good coffee for the end but it was nothing close to that... You are better off eating a la carte or somewhere else. “Raw ingredients provide me with inspiration, triggering my imagination and kindling my desire to use them in my dishes. Make a booking at Le George V in Eaubonne. By the end of the night, I was left bored and disappointed but I will say, at £125pp it is up-to the expected standard of a one Michelin star restaurant. Oversized suites with Eiffel Tower views welcome you after a day of wandering the quaint, Parisian streets, and our three restaurants – with five Michelin stars among them – are home to some of the best food in France. Very attentive staff and the food is simply amazing. Born in Lucca, Gabriele Del Carlo discovered wine when he was 18 years old. From Paris, a stone's throw from the Champ-Elysées theater, the boats, the Palais de Tokyo and the Champ-Elysées. Rest rooms are good partly because restaurant is in hotel so they are specious. Liens. Already feeling at home, he successfully developed one of the greatest Italian wine cellars in the city, with more than 12,000 Italian bottles, including a collection of 150 exclusive Barolo. Le George, Paris: 603 Bewertungen - bei Tripadvisor auf Platz 467 von 17.995 von 17.995 Paris Restaurants; mit 4,5/5 von Reisenden bewertet. My only disappointment was a charge of 17€ for hot water with lemon, to which they gave the fancy name of Infusion!...Really? Le Bar - Four Seasons Hotel George V. 174 reviews .02 miles away . the service was also impeccable with beautifully over dressed young models catering to your every need. Service was just close to perfection with friendly approachable efficient staff. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. And so, to the flagship Michelin three-star restaurant of the George V Hotel in Paris, or the scene of the crime as I now like to call it. Le GeorgeThe largest restaurant at Four Seasons Hotel George V opened its doors in October 2015, offering up modern Mediterranean-style cuisine.Chef Simone Zanoni—a vibrant man … Unfortunately as we went through the menu, we started becoming increasingly disappointed. All Rights Reserved. Tks for your kine advice. I took my parents to dinner at Le George one evening during our stay and it was top notch! “A dish becomes memorable when you have put your heart into it and created a journey of flavours.”. Amousse bushe, cold starter, hot starter, main course, dessert- 500eur, 244eur for drinks (2 persons). What. Cafe George V, Paris: 1.082 Bewertungen - bei Tripadvisor auf Platz 7.468 von 17.846 von 17.846 Paris Restaurants; mit 3,5/5 von Reisenden bewertet. Where. He carefully chooses his suppliers and uses seasonal produce to craft desserts without added sugar that are inspired by the natural world. Intimate, atmospheric and perfect for a rendezvous, our cosy bar draws in guests throughout the day for bold coffee, sundowners and digestifs. American Cathedral of the Holy Trinity. George V de l'Alma, Paris: See 995 unbiased reviews of George V de l'Alma, rated 4 of 5 on Tripadvisor and ranked #3,521 of 18,146 restaurants in Paris. Great starters, the saffron tartar exploded in the mouth, the fish smooth and flavourful and the Vietello tonnato had capers as an extra touch. It was completely uninspiring and unmemorable. Its three Michelin stars are a reflection of the gastronomic experience of a lifetime – in one of the city’s most majestic dining rooms. After years at Gordon Ramsay restaurants, Simone Zanoni became Chef of Le George in September 2016. I really enjoyed the cheesecake but the tiramisu and Italian cake was, although creative in ingredients, not really tasty. 44 reviews .09 miles away . Tripadvisor gives a Travelers’ Choice award to accommodations, attractions and restaurants that consistently earn great reviews from travelers and are ranked within the top 10% of properties on Tripadvisor. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”. Le Maxan Restaurant. Liens. Insider 1 star MICHELIN Mediterranean Traditional. If the onion taste satin isn't on the menu, ask if they can make it. This place offers you dishes for 9-20 €. 30 von 553 Nachtleben in Paris. Rest rooms are good partly because restaurant is in hotel so they are specious. Unfortunately as we went through the menu, we started becoming increasingly disappointed. A work of art by contemporary artist Junior Fritz Jacquet was chosen to harmonize with the vaulted ceiling, The modern-Parisian vibe draws locals for lunch and dinner, Oversized windows look onto the marble courtyard, Fresh flowers, a Four Seasons hallmark, create a welcoming ambience, The 7-metre- (23-feet-) high conservatory is filled with natural light, Dessert here is a must, not an indulgence, Attention to detail is evidenced in every bite, The vibrant, Mediterranean menu includes hand-cut pastas, Chef Simone Zanoni and his team have earned Le George a Michelin star. the food is mediterranean style inspired by the French Riviera and Northern Italy and it is all about shared plates. His distinctive style means a fresh perspective on classic Mediterranean dishes and creating a distinct sense of place on each plate – one that awakens the diner to the world of exquisite, healthy cuisine that lies between the French Riviera and northern Italy. food was delicious and innovative! Search. 22 reviews of Le George "This review is for the bar only (although I am able to give the lobby 5 stars for insanely gorgeous flowers!!!) I really enjoyed the cheesecake but the tiramisu and Italian cake was, although creative in ingredients, not really tasty. Mediterranean, Italian, French, European, Healthy, Tuscan. 604 reviews .01 miles away . We had the Flavours menu and it was flawless! the incredible food just kept on coming and coming and so did the unique wine that the sommelier recommended from his cellar of over 600 labels of French, Portuguese, Spanish and Italian. Le George V, Eaubonne: 64 Bewertungen - bei Tripadvisor auf Platz 11 von 16 von 16 Eaubonne Restaurants; mit 3,5/5 von Reisenden bewertet. He was then appointed Chef Sommelier at Le George in January 2017, the very same year he became the first sommelier to be awarded twice “Best Sommelier of Italy” (receiving both Italian prestigious titles Best Sommelier in Italy - Franciacorta 2011 and Best Sommelier in Italy - ASPI 2017). Restaurant Le Cinq 31 avenue George V 75008 Paris, France. If you find yourself in Paris, Franc and wondering where should you go for fancy lunch or dinner. Private events 06. everything including: fois gras, tuna, spaghetti, veal, sole, yellowtail, ravioli, beef and endless desserts. "Yellowtail kingfish crudo marinated with lemon", "Semi-cooked red tuna, chanterelles, hazelnuts", "Marseillan Tarbouriech Oyster, cucumber, truffle and lemon vinegar dressing", "Seabass crudo, green pepper, candied tomatoes", Opened in October 2015, Le George offers a light and modern Mediterranean-style cuisine, taking guests on a journey between the French Riviera and northern Italy. The atmosphere was lovely and we really liked the decor and spaciousness of the seating area. Will definiately be back next time we are in Paris. Bastille Day . “The concept of Michelin-starred cuisine with generous and unpretentious table service – this is what I love about Le George.”. Not Boeing pretentious..i do not think there have many guest booking 4 times in 3 weeks .. so .. Are you sure you want to delete this answer? Next. We went for lunch but I don’t think so. The fried breaded veal and fish were by far the worst dish of the night. Book a 500 eur meal for 2 on line, they deduct money next day (start od December)..... Really? Le George – a One MICHELIN Star: High quality cooking, worth a stop! Liens. Le George V, Le Havre: 44 Bewertungen - bei Tripadvisor auf Platz 158 von 367 von 367 Le Havre Restaurants; mit 4/5 von Reisenden bewertet. Meetings 03. Coffee, well, for the Italian restaurant who serves 220eur spumante you would expect some really good coffee for the end but it was nothing close to that... You are better off eating a la carte or somewhere else. We are glad that you that you enjoyed the service provided by our staff. excellent dish, though nothing can justify 744eur bill at the end especially since portions were on small side size. Eglise Saint Pierre de Chaillot. Liens. A great experience in a fantastic place. A very nice touch indeed which says everything about Le George, fab food and great staff.


Lemon-Rosemary Chicken with
Need a quick healthy dinner tonight? This Lemon Rosemary Chicken with Broccoli recipe is quick and easy for a busy weeknight…and a frequent go-to for my family. Pair it with a nice side dish such as rice or noodles and your done. Everyone loves chicken, lemons and yes…even broccoli in my family.
Your go-to and extremely easy Lemon Rosemary Chicken
The classic pairing of fresh rosemary and lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. When paired with frozen broccoli, you have the makings of a satisfying, low-carb meal that will soon become a new family favorite.
What isn’t to love about Chicken paired with rosemary and lemon? All three simple yet delicious ingredients just seem to go together and make this Lemon Rosemary Chicken to die for. And usually we have all these items on hand, so no running to the grocery store which is always a win-win!
Yes, in the dead of winter I have been know to even fire up the grill and cook this dish outside and it turns out delicious. Remember to marinate your chicken breasts in lemon juice, seasonings and olive oil at least 4-6 hours or overnight. Its usually overnight for me. It’s a routine before bed, standing in the kitchen and staring at the fridge…what to get out for dinner tomorrow! After the final flip on the grill with your chicken, I like to place lemon slices on top and turn the heat down low and make sure the broccoli is all hot and steamy and then dinner is won and done!
Depending on your dietary needs, you could also replace the butter substitute (or we use olive oil sometimes, it’s a mood thing) with real butter and the chicken breast with thighs. As we are a low-cholesterol family, this recipe is modified for our needs. But…it isn’t modified on flavor at all!
Some quick tips for you to make this an amazingly simple meal with semi-homemade hacks:
- Are you making another chicken recipe at the beginning of the week? Save some of the chicken out, place in a Ziplock bag or marinating container with your marinade and you are good to go with your chicken waiting for you!
- Pre-slice your lemons days before hand. These yummy guys can be added to all sorts of dishes and also it’s a necessity in our house for sweet tea!
- Steam extra broccoli tonight and save it in a container in the fridge. Leftover broccoli is amazing added to an omelette (or even just scrambled eggs), cold salads, or even another veggie you are having later in the week.
- Try and remember this: Cook once, eat twice (or three times)!
Lemon-Rosemary Chicken with Broccoli
- 3 T. butter substitute divided
- 3 boneless skinless chicken breasts or 6 thighs
- Sea salt and black pepper to taste
- 2 medium shallots sliced thin
- 1 c. chicken stock preferably organic
- 1½ T. fresh rosemary leaves finely chopped
- 1 16- oz. bag frozen broccoli
- 1 medium organic lemon sliced and cut into small, thin wedges
- Heat 2 tablespoons butter substitute in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
- Season each side of chicken breasts with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
- Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
- Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
- Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
- Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
Here’s to Simple and delicious eats,
Looking for more quick and simple recipes?


How are our fruit and vegetables produced? Thanks to our experience in the production of fruit and vegetables, we know that what comes from nature has the best taste and this is why we try and make use of nature’s blessings and apply fertilizers as little as possible. Agricultural holdings, where fruit and vegetables are produced, comprise 300 ha. Owing to the fact that there are no cultivations of similar profile in the neighbourhood of the agricultural holdings, there is no risk of illnesses and pest infections characteristic for a particular group of plants. Chemicalisation in production may be limited to the minimum. Moreover, great natural conditions: pure and unpolluted areas and fertile soil give rise to the fact that fruit and vegetables do not require a large amount of fertilizers, thanks to which their quality is extremely high.


JAÉN, GOLDEN EARTH
Jaén, located in the Spanish region of Andalusia, enjoys the uniqueness of having sixty six million olive trees (66M), and is a world reference in the production of extraordinary high quality EVOO – Extra Virgin Olive Oil.
Jaén feels deeply proud of leading the olive oil sector in Spain, as important and strategic as healthy and sustainable, especially considering the current global trend that fortunately is increasingly inclined towards a healthy lifestyle inclusive of the habits of consumption of a balanced and healthy diet.
Few other economic sectors hold more potential for growth, development and expansion still ahead, at a global level, than the olive oil sector, being Jaén’s olive juice more precious than liquid gold.
The Deputation of Jaén has been working tirelessly for years in order to promote its EVOO at international level and make the world know more about the valuable virtues and properties of Jaén’s Ultra Fine olive juice.
Today, Jaén’s EVOO is widely recognized and highly appreciated as a global benchmark of extraordinary quality among the most formidable experts and prominent figures of the finest Avant-Garde gastronomy at international level, as the best selection among the best Extra Virgin Olive Oils in the World.
THE VANGUARD OF THE BEST EXTRA VIRGIN OLIVE OIL
Its range of colors of intense greens, its scents, full of nuances; Its taste, with suggestive and deep flavours, invite you to taste a product of excellence, capable of improving any dish and a true essential in the Mediterranean Diet, an Intangible Heritage of Humanity.
It is extra virgin olive oil, the liquid gold that emanates from a sea of olive trees that outlines the horizon of Jaén, the Spanish province that cannot be understood without the ancient culture of oil and olive groves.
The province of Jaén is the largest producer of olive oil in the world. Around 20% of the olive oil produced throughout the planet is extracted from Jaén more than 66 million olive trees, which make up a unique landscape candidate to become UNESCO World Heritage.
Along with quantity, the Jaen olive sector has undergone a revolution in recent decades based on its firm commitment to quality and differentiation. To its mechanization and professionalization, a much more important process has been added, the advancement of the beginning of the olive harvest, which favors the obtaining of the so-called early oils, fruity and intense juices, which year after year appear in the international rankings of the best extra virgin olive oil (EVOO) in the world.
In order to increase the value of the extra virgin olive oils with the highest organoleptic quality, encouraging producers to obtain and market oils of extraordinary quality, as well as to improve the image and position in the market of olive oil from Jaén and promote it among consumers, since 2003 the Provincial Council of Jaén chooses through a tasting-contest the eight magnificent EVOOs that receive the Jaén Selección distinction, which certifies their indisputable quality. A recognition that has been a great incentive for the olive sector of the province to have taken giant steps with excellence as a premise and guarantee for the future.
The perfection of these oils is not an exception in the Jaen countryside, as every year there are more cooperatives and oil mills that produce first-class liquid gold. In fact, the latest edition of the Jaén Selección tasting-contest, whose jury is made up of professionals from the best tasting panels in Spain, registered a high number of participants, with 71 extra virgins presented, including 19 from organic production.
Of all these olive juices, the brands that will display the distinctive Jaén Selección throughout the year 2023 are Oro Bailén Picual, Dominus Cosecha Temprana, Puerta de las Villas, Oro de Cánava, Esencial Olive, Pradolivo, Señorío de Camarasa and the Organic Supreme Oil. Oils that are distinguished by their organoleptic qualities, flavor and smell, and that are a true delicacy for the most demanding palates and kitchens.
THE VANGUARD OF THE BEST EXTRA VIRGIN OLIVE OIL
Beyond its indisputable quality, Jaén Selección 2023 oils are an exponent of the healthy, gastronomic and environmental qualities of the best extra virgin.
Scientific studies such as Predimed or Predimed Plus certify the benefits that its consumption has for health, especially with regard to the prevention of cardiovascular diseases or against the development of different cancerous tumors, neurodegenerative or respiratory diseases.
The intake of olive oil improves the quality of life and prolongs it. And if all this were not enough to recommend its consumption, you just have to savor the dishes made with extra virgin olive oil to discover that any recipe improves with this liquid gold.
This is confirmed by chefs of the highest cuisine, restaurants recognized with a Michelin Star, which have incorporated the Jaén Selección into their kitchens.
The eight Jaén Selection 2023 are the visible face of the best oil, the excellence and quality of the land that knows more and better about the olive grove and its olive oil, a product that permeates life, the economy and the culture of Jaén, and that In short, it is part of the essence of Jaén.


German Shepherd’s were bred to be strong working dogs so it is only right that they have a diet that will suit their needs. They are a high energy breed with a hearty appetite. Giving your dog the right food means they’ll be happier, look better and hopefully require fewer vet visits as well as longevity.
Every dog is different so you need to purchase a food that will provide for your dog’s individual needs. There is dog food available on the market that have been specifically designed for German Shepherds, in order to avoid any possible allergies.
These are best dry food brands for your German Shepherd:
ROYAL CANIN BREED HEALTH NUTRITION German Shepherd Adult dry dog food
This food is recommended by many veterinarians as it helps the digestive sensitivity that German Shepherds are prone to. This is achieved by highly digestible L.I.P proteins found in the food. It is important to remember that protein plays a vital role in a German Shepherds growth.
This food is unique in the sense that the kibble shape, size, texture and formula are adapted to the German Shepherd. Royal Canin always has a distinctive meaty smell that in all honesty smells good enough for me to eat so it’s no surprise that many dogs also find it irresistible.
The food helps support the digestive system, promotes a balance in the intestinal flora, supports bone and joint health and dogs fed this food have always been seen to have nice glossy healthy looking coats, having hypoallergenic effects.
EUKANUBA Breed Specific Adult Dry Dog Food
This is another brand of food specifically designed for German Shepherds. LIke Royal Canin they also focus on easy to digest proteins to help with the German Shepherd’s digestive sensitivities. This food is enriched with FOS prebiotics and essential antioxidants (Vitamin A,C,E and carotenoids) for a health immune system and natural regeneration of healthy cells. The main difference with this food has got to be the dental benefits. It was developed with Oral B experts in dental health to help mechanically remove plaque, maintain strong teeth and can reduce the build up of new plaque by 80% in as little as 28 days from feeding this diet. It is available from online stores and is similarly priced to Royal Canin making it an affordable complete food to feed.
Having worked alongside dogs for many years and within the pet food industry I have come across many different foods available for dogs and have seen the benefits of good quality food especially for dogs with stomach sensitivities. Diet plays a vital role in overall health and it can be quite the minefield to decide which food is best for your beloved pooch.
Some of the brands of food I would personally feed my dogs are:
Orijen Dog Food Whole Prey Adult 6 Fish
There are not many brands of food that can compete with Orijen. It is hands down one of the best dry dog foods you can feed and you’ll be hard-pressed to find another that contains the amount of care and preparation that goes into every bag. Rated 5 out of 5 by allaboutdogfood.co.uk it has absolutely positive glowing reviews from many happy dog owners. Using fresh high quality ingredients fit for human consumption you too would agree that it is very palatable. Natural and hypoallergenic it would suit German Shepherds well. It is loaded with 80% protein-packed fish to support lean muscle mass, supple skin and coat. It is rich in fruit, vegetables, herbs and probiotic bacteria to promote health. With no cereal or grains it is not putting pressure on the digestive system to overwork. Being a single protein fish based diet it will suit German Shepherds digestive sensitivities well. Orijen dog food features a Biologically Appropriate protein level of 38% which closely replicates the natural diet. High ratios of fresh fish provide a rich source of glucosamine and chondroitin, which is derived naturally from fresh ingredients without adding synthetics to the food. This is excellent for a large breed of dog like the German Shepherd as it will support their bone and joints throughout their life. Unfortunately this food does not come cheap especially for a larger breed of dog but as the kibble is extruded and of excellent quality, the recommended feeding amount is lower and therefore a bag will last longer. Not to mention about the anti-allergenic effects, which will save your a lot of money, in the end. As this food is regarded as such high value to dogs I often use this kibble as treats for training as they just can’t get enough of it!
Acana Wild Prairie
Acana is on par with Orijen and has the added advantage that it is priced slightly less so you are still getting great food. Acana contains a high meat content (although not quite as high as Orijen), a broad range of vegetables, fruits, herbs and no cereal/grains. Acana believe that modern dogs are largely unchanged from wolves and the ingredient lists for their food is tailored to reflect this. Each food is based on the type of foods that would once have been available to wolves in certain North American environments. Acana also attempts to recreate the variety that a wild diet would entail with several meat and fish sources in each food as well as a whole host of vegetables, fruits and herbs. When it comes to the taste test it is extremely palatable and the dogs look and feel great on it. I recommend Acana Wild Prairie for your German Shepherd as it has a great mix of nourishing cage-free chicken, free-range turkey, nest-laid eggs, and wild caught fish making this food great for those who are conscious about welfare as well as all of these being white meats that are nice and gentle on the stomach.
Lily’s Kitchen Adult Chicken & Duck
Lily’s kitchen use the best raw quality ingredients to reflect on a dog’s natural diet. With the option of many different flavours to suit your dog’s preference and available in dry food or wet food you can be sure your dog will love it. You definitely feel like you are feeding something special as the food mimics that of home-cooked good wholesome food like your grandmother would have cooked. Lily’s kitchen worked alongside vets and nutritionists to create a balanced diet and only gently cook their meals in small batches in order not to lose nutritional integrity. They produced a range of grain-free recipes for dogs that have intolerances to grains or have sensitive tummies and never use artificial additives, preservatives, colours or flavours, nor do they use any pet food fillers like meat meal, bone meal, animal derivatives or by-products. Something I love about Lily’s kitchen is that the ingredients are all organic. This is great for those of you like me who are concerned about animal welfare and environmental health. I believe Lily’s kitchen is reasonably priced for the good wholesome food that it is and it is widely available.
I recommend feeding your German Shepherd Lily’s Kitchen adult chicken and duck complete dry dog food. This recipe is perfect for sensitive stomachs and contains salmon oil, a fantastic source of Omega 3 & 6, great for the coat, heart, brain and joints.
Naturediet – Sensitive
For those of you who prefer to feed their puppies wet food, then Naturediet would suit your dog well. Based upon holistic principles, Naturediet blends only the most suitable ingredients for a natural approach to overall health and digestion. There are no hidden nasties in the food and only contains a high meat content, rice, ground bone and seaweed meal. I like the fact this food is steam cooked within the pack so it retains all the natural goodness from the food. The food is very palatable and unlike some wet foods the dog’s stools are firm and consistent. The cost of food works out at just under £1 a tray but it seems the more you buy in bulk the cheaper it is. This food could easily be mixed with a dry food to keep costs down. I recommend feeding Naturediet – Sensitive as this is nice and gentle on the stomach.
Whichever of these foods you decide to choose for your dog be sure that you are feeding a good wholesome diet that your dog deserves. Your dog will love you for this.


Jellybush and Manuka Honey not only has special therapeutic qualities, but it is also very distinctive in taste, smell, colour and consistency.
It is perhaps sweeter than non-medical honeys although the sweetness of it is balanced by a slightly savory or “spicy” aftertaste. You also know you have authentic Jellybush or Manuka honey because it is very apparently richer than non-medical or ordinary culinary honey.
Authentic Jellybush and Manuka honey is also substantially thicker or less viscous than normal culinary honey, making it easier to spread or apply to wounds or wound dressings.
Take special note of the colour when evaluating if you have purchase authentic Jellybush or Manuka honey, as it is usually darker and somewhat translucent.


Dairy Queen is a chain of soft-serve ice cream and fast-food restaurants owned by International Dairy Queen, Inc., a subsidiary of Berkshire Hathaway. It was founded in 1940 in Joliet, Illinois, and has since grown to become one of the largest ice cream chains in the world, with locations in many countries including the United States, Canada, and Mexico.
Dairy Queen is known for its soft serve ice cream, which is available in a variety of flavors and can be enjoyed on its own or as part of one of the chain’s many treats such as the Blizzard, which is a thick and creamy shake made with your choice of mix-ins. Dairy Queen also serves a range of other fast food items including burgers, hot dogs, and chicken strips.
Dairy Queen, like many fast food restaurants, operates on a set schedule. Most locations are open between 10 a.m. and 10 p.m., while some locations in major cities may stay open until 11 p.m. However, it is rare to find a Dairy Queen that is open 24 hours a day. To enjoy Dairy Queen’s offerings, be sure to visit during their operating hours.
Despite the limited hours of operation, the ice cream and shakes offered by Dairy Queen are well worth a visit. To ensure that the location you plan to visit is open, you can use Dairy Queen’s store locator. This tool can help you find the nearest location and confirm its operating hours 到會服務 .


I was lucky enough to be raised in community that still lives off the land, so most of what we ate growing up was grown, harvested or caught within a 30-mile radius. But unlike many of our neighbors, we really have never housed any type of farm animal or livestock, even though we do live on 200 acres in Grand Bay, a rural South Alabama town of about 3,000.
So when my mother decided she and my step dad wanted to buy almost two dozen chickens to raise on their own, I was a little surprised, and a little grossed out actually. (If any of you have ever spent five minutes near a chicken coop, you know what I’m talking about!)
So why, I wondered, did they want to raise their own chickens, which need so much care and attention, when they could just visit the local grocer? Needless to say, it didn’t take long for me to find out why. Three words: fresh farm eggs. It doesn’t get any healthier and tastier than this.
According to a 2007 study by Mother Earth News, eggs from hens raised in the pastures versus commercial eggs contain four to six times as much vitamin D, 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, two times more omega-3 fatty acids, three times more vitamin E and seven times more beta carotene.
Aside from the many health benefits of eating fresh eggs, there’s just something about toting the egg basket out to the chicken coop late afternoon in the summers and discovering eggs so fresh that they’re still warm to the touch. Whether it’s an award-winning bowl of homemade potato salad, famous scrambled eggs or made-from-scratch pumpkin pie, it seems that Mom always has a use for the dozen eggs she collects from her hens each day. Check out how I spent my afternoon gathering eggs with Mom and my step-nephew Brian during a trip home in July!


How to De-Seasonalise Your Product and Increase Sales
I spend a lot of time helping clients with seasonal peaks and troughs in sales. When the summers are cold and wet my soft drinks clients panic, when it’s really hot my chocolate clients aren’t too happy! So we talk about ways of how you can sell your product when it’s traditionally not your peak selling season.
It can be as simple as educating people into eating your product in new ways at different times of the year. For example Tipple Tails who make luxury fruit cakes (which have traditionally been eaten at weddings, Christmas and Easter) do a fantastic job of offering different eating occasions – with cheese & wine for an evening supper, al fresco with a glass of bubbly for summer festivals and picnics, as an energy boost for cycling and walking – you get the picture!
A larger brand example is Cabury’s Creme Eggs which are very much sold at Easter traditionally, but with new packaging Cabury Screme Eggs were on the shelves at Halloween!
I came across a wonderful example from Salcombe Dairy the other day which I would like to share with you too. Obviously ice-cream traditionally sells a lot more in the summer months (especially when we have a good summer!) To increase their sales in the Winter Period not only have they launched particularly Winter/Xmassy flavours such as Cinnamon Ice-Cream, Brandy Butter and Champagne Sorbet (an ideal palette cleanser after Xmas Dinner) but they have also launched a Christmas Pudding Ice-Cream:
Made with milk and cream mixed with brandy dried fruit and spices and topped with an indulgent Brandy Butter Ice-Cream – it really is a rival to the traditional Christmas Pudding – and certainly succeeds in giving ice-cream it’s proper place in the heart of Winter – not a traditional peak selling time for Ice-cream.
If you would like any advice on how to increase your sales outside of your traditional selling season just drop me a line at [email protected] or call me on 0772 335 1884.


Food & Drinks
The »Seestern« is what one imagines an ideal typical café to be when on a day trip: From the slightly elevated terraces you can look out over the idyllic lake landscape of the Britzer Garden and enjoy carefully prepared food and drinks. The kitchen of the »Seestern« combines traditional dishes with modern influences, whereby great importance is attached to the seasonality and regionality of the ingredients. In case of bad weather, guests also have a lovingly designed interior at their disposal, which has a special history of origin.
The Italo-Bistro located at Kalenderplatz was built in 1985 according to the plans of the architect Prof. Jasper Halfmann. The sloping glass façade of the main building, together with the two lower side buildings, forms a semicircle around the north axis of Kalenderplatz. Outside, tired, hungry walkers will find numerous seats, which in the summer are pleasantly shaded by large sunshades. And you can be sure to experience the culinary delight that the name »Italo-Bistro« promises: Pizza and pasta, opulent sundaes and coffee specialities.
Reading Cafe at the Karl-Foerster Pavilion
The Reading Cafe not only attracts bookworms, but also addresses the somewhat broader target group of cake and ice cream fans. In addition to these two universally popular delicacies, the café also offers rotating hearty meals, omelettes and salads. The interior of the café is framed by floor-to-ceiling windows, so that cake and culture fans can always enjoy the view of the surrounding greenery while consuming the respective goods. During the summer months there are also various outdoor courts.
Milk Bar at the Water Playground
At the centrally located »Milchbar«, or Milk Bar, loosely arranged groups of seats are grouped around a pyramid-shaped bistro house, where inexpensive snacks and some midday meals or sandwiches are offered. The outdoor area is in the immediate vicinity of the water playground, which is a good addition to the ice cream also offered at the »Milk Bar«, especially on hot summer days. Further snack bars can be found near the clay village in the games area on Tauernallee and near Britzer Höhe with a view of the Liebesinsel.
Beer garden and restaurant Britzer Mill
North of the entrance at Buckower Damm is the venerable Britzer Mill. Embedded in the postcard idyll of the surrounding orchard meadows is a large beer garden, but in bad weather you can also stop by the rustically designed inn. The culinary offer is aimed at tradition-conscious gourmets with a modern touch. If you want to learn more about the history of the Britzer Mill, you will find it here.


How To Go About And Find All Natural Pet ProductsTo some people, a family pet is just as precious as a kid. Taking care of your pet is really essential, and so is offering them the best food. Excellent food and the best pet products can assist your animal stay healthy and fit.
Animal nutrition in our industry plays a big role in our society although not all individuals acknowledge this. A lot of customers think that buying pet items such as canned foods are simply comparable to the meat that you can feed them every day. They also think that the canned foods only contain contaminants and preservatives which can hurt the family pet's health one day.
If you wish to give your pet natural, healthy food, however you do not have adequate time to prepare raw meals for your animal, you can buy a few of the foodstuff such as those ready-to-eat freezes dried and frozen materials or raw meals. Your pets will like this type of raw food. This can be a replacement if you can't feed him with a bone. These foodstuff are extremely special that they have food supplements.
One of the options for feeding animal's raw food is Life's Abundance, which is a natural kibble pet food for your canines and felines . It contains just natural, healthy ingredients and is nutrition dense with the crucial vitamins, fats, minerals and fatty acids which are important for the best health of your pet dog or feline.
Dr. Jane Bicks, have challenged the need to increase illness and poor health in our family pets. She has actually developed Daily Nutritional Systems which aims to supply the best nutrition for your dogs and felines . She mentioned that we do all possible actions and actions to keep our best dog food for dogs body healthy. If that is so, we likewise require to take great care of our pets. Now, a premium rich diet can help them maintain a healthy body and condition.
If you are looking for all natural healthy gluten free wet dog food pet items, they can be discovered in the local family pet shops. In some cases, some foods are not suitable to the family pets that you have.
If you are not pleased with your search, you can look for the pet items online. It is really easy to try to find pet items online. This saves your time and you will see a lot of products that you can pick from. Due to the fact that you are accountable for them, don't risk your animal's health.
Good food and the ideal animal items can help your family pet stay healthy and fit.
Many consumers believe that purchasing pet products such as canned foods are simply equivalent to the meat that you can feed them every day. If you desire to offer your pet dog natural, healthy food, but you don't have sufficient time to prepare raw meals for your family pet, you can purchase some of the food items such as those ready-to-eat freezes dried and frozen materials or raw meals. One of the options for feeding animal's raw food is Life's Abundance, which is a natural kibble family pet food for your pets and cats . If you are looking for all natural healthy animal items, they can be discovered in the regional pet stores.


The Poultry Association of Nigeria (PAN) has cautioned farmers against using antibiotics in raising chickens and others birds.
PAN Lagos State Chairman issued the warning in an interview with the News Agency of Nigeria (NAN) on Friday.
Mojeed Iyiola said the usage made local egg powder unacceptable outside the country.
The chairman noted that doing the right thing would boost productivity as well as profitability.
“We warn farmers to desist from the use of antibiotics in grooming their birds to enable our egg powder gain entrance into the international markets”.
Iyiola said instead of antibiotics, poultry owners can make use of probiotics.
The PAN leader, however, commended the Lagos government for setting up an egg powder production factory in the state.


Easy Halloween Food Ideas
With Halloween just a couple days away, we wanted to give you some yummy tricks that will easily help make your event or evening a delicious treat!
We recently gave ideas on how to decorate or create a "Tropicallly Themed" Halloween event. Well now here are some quick fix ideas to create some themed eats, that will not only free up time for you to enjoy your night, but also have your guests screaming for more.
Jack O' Veggies
Halloween treats don't always have to be packed with sugar, but can also be good for you and fun to eat. Create a fun pumpkin veggie platter by arranging baby carrots a platter, using either zucchini or cucumber as the teeth, and different types of dip for the eyes and nose. For the pumpkin stem, you can either use a crown of broccoli, or slice the broccoli on a small plate to be another flavor to taste.
At any local grocery store, you can pick up a Jello mix that usually only requires a dish or tray and some hot water, to make. For a gooey and absolutely delectable treat, purchase grape flavored Jello that will have a darker color and slice grapes, blackberries, blueberries, and gummy worms to add to the Jello before it settles. Once it hardens to it's jiggly form, you'll have a flavorful dish with a brain dripping gooey texture.
You can do this prior to your event, or make decorating cupcakes a yummy activity for everyone to enjoy. Using ordinary cupcakes and frosting, you can decorate the top of the cupcakes with colorful patterns, a ghostly figure and even halloween colored sprinkles. Black and Orange M&Ms add boo-tiful colors and another texture of tasty chocolate treat to the cupcake and frosting.
Keep in mind that you can decorate cookies, pies or any other dessert in addtion to cupcakes.
Point your guests to a delectable scare by creating these realistic looking fingers. By using mozzarella sticks, you can shape them into fingers, press knuckle marks into them and use anyting from bell peppers to sliced carrots for the fingernails.
This Halloween, create an array of fun without dedicating too much time, so that you too can join in on the ghoulish tricks and treats. By using everyday vegetales that offer vibrant colors and textures you can have not only visually bewitching snacks that taste great, but are also healthy. Many grocery stores sell pre-made frosting and desserts that you can either decorate yourself, or allow your guests to decorate together as a group activity.
All of this, with some decorations and good company, will ensure a scare-tastic Halloween.


Farmers Market Encourages Healthy Eating in BOTY
Godwin Akpan stands in front of the Farmers Market signage and lot. (The Gate/Vanessa Burciaga)
On 51st and Wood are a corner/liquor store, several brick apartment buildings, and a busy intersection. There are no grocery stores located on the block, with only several in the neighborhood. But fast food restaurants and corner stores are still more accessible than produce stores. Yet, at this intersection is a local community garden that grows cucumbers, cantaloupe, sage, mint leaves and an African eggplant, one of the few gardens in Chicago to grow the crop.
The United Human Services Center (UHSC) is a non-profit that operates in the Back of the Yards community, founded by Godwin Akpan. Akpan formerly taught farming in his home country of Nigeria for 10 years. Now he is in Back of the Yards, and he is passionate about farming and agriculture, saying, “I have a green thumb… I can’t do anything without putting my hand on the ground and [pulling] something back out.”
Youth working the table at the Farmers Market. (The Gate/Vanessa Burciaga)
Local youth volunteers at the garden and Akpan expressed many of the children did not know that vegetables were grown from the soil, adding, “most of the children think food is from Dominick’s, Jewels or Food for Less. They think it’s grown there. It is not grown there. It is grown in the garden or the farm.”
Akpan teaches children how to grow their own food and encourages them to eat healthier and organically. For 17-year-old Marcelo Herrera, a Back of the Yards native, the opportunity to work in the gardens has been eye-opening. “It’s not easy, it’s really hard, they have to work hard. There’s days where you have to work in the sun and you have to take care of the plants and make sure that they’re living and looking healthy. It’s very difficult,” said Herrera.
The organization is run entirely by volunteer work. However, the organization faces trouble finding the volunteer work necessary to operate all the programs run by UHSC. Tending to a garden is hard work and many volunteers are reluctant to work during the hot summer days.
Retention troubles aside, the community garden grows produce for a local farmer’s market held every Wednesday from 3 to 7 pm. Farmer Markets are notoriously more expensive than grocery store produce and typically held in more well-to-do neighborhoods. UHSC incentivizes locals to purchase from their farmers market by accepting the Link card and offering deals. Akpan aims to create a “food positive” community and wants to encourage families in the community to eat healthier.
If you are interested in volunteering with UHSC contact Godwin Akpan at 773-253-5063 or visit http://www.uhservices.org/


Gift Guide for Foodies and Specialty Food Items
We’re excited to add a new feature to the Hickory Christmas Show – Gift Guides! In these guides we highlight our vendors who have the perfect gift for that special someone. Each guide features a category likely to be on your list of people to shop for.
This week we're highlighting Gifts for Foodies and Specialty Food Items. Our amazing vendors have so many great options that foodies will love!
Cornerstone Tea (Booth 107)
Looking for a tea gift that is both cozy and creative? Look no further than Cornerstone Tea's Build-A-Flight! Pick out a hand-crocheted mug cozy, a steeper, and FIVE looseleaf tea samples for the ultimate expression of affection!
Pampered Chef (Booth 507)
Offers brownie mix, cookie mix, bread mix, and seasonings available to be bought individually or as a set. They will have several different Christmas sets made up for easy shopping for Christmas.
Brushy Mountain Granola (Booth 415)
Brushy Mountain Granola Company offers artisan granola that not only has no artificial colors, flavors or preservatives, it tastes delicious! It's the perfect gift for that person who has everything (or just loves great food)!
Give the foodie in your life something they'll relish with this gift box of artisanal jams and jellies. It's a gift that caters to their cravings and satisfies their love of quality, homemade foods.


25 reviews of bubbakoos burritos we were driving by looking for a mexican dinner spot and saw bubbakoos, so we decided to give it a try. When we walked in, we noticed the concept was similar to chipotle. Our family ordered two vegetarian plates of nachos to share and they were great. The quantity was plentiful, the ingredients were fresh and it was much tastier than chipotle.
The roots of bubbakoos are in the skater and shore scene, but all are welcome in whats quickly become a neighborhood hub of activity. Paul and bill realize service can be the deciding factor in a restaurants growth. They believe outstanding service and attention to detail have.
Enter your addresswell confirm that you can have this restaurant delivered.
Neptune city, new jersey bubbakoos burritos bubbakoos burritos. Add to wishlist add to compare share 21 of 44 restaurants in bradley beach 5 of 8 mexican restaurants in bradley beach 34 of 102 restaurants in neptune city 3 of 6 mexican restaurants in neptune city.
Bubbakoos burritos serves up food thats fun, fast and fresh.
Begin an exciting career with bubbakoos burritos and enjoy a great work place, free food and plenty of other perks.


MY HAPPY PLACES: NYC RESTAURANTS
Food makes me happy and that's where the majority of my paycheck goes. So I decided to share a list of my go-to restaurants. I make a conscious effort to try all of the best restaurants New York City has to offer and these are the best in my opinion. In choosing my favorites I stuck to three simple criteria: value, experience, food.
MOMO SUSHI SHACK (BUSHWICK)
Japanese is my favorite cuisine so I've tried my fair share of Japanese spots. What makes Momo Sushi Shack stand above the rest is the experience and how the personality of the owner shows in the food. There have been times that I've walked into Momo with the sole intention of just grabbing a beer and I was treated to complimentary sake and entrees. I'm not saying this happens all the time but those are the type of things that show the character and soul of the place. Their intention is to make you happy through food and I feel it everytime. I recommend the handmade vegan gyoza, salmon pastrami, and any and all sushi bombs, rolls and buns. Also always take advantage of the daily specials menu.
Maite is unlike any restaurant I've ever been to for the simple fact that the food tastes better every time I go. It's one of those places where the food has you making love noises. The Columbian-European cuisine is unique and everything on the menu is to die for. Since they only use locally sourced ingredients from the market and from their farmers, the menu options change frequently. So not only are you treating yourself to quality food, you're also supporting the local community. If available, I highly recommend the duck egg arepa, burger, lamp rack, and of course the empanaditas. To put the cherry on top, all the wine they serve is natural.
EXTRA FANCY (WILLIAMSBURG)
Whenever I can't decide on where to eat, I just go to Extra Fancy. I can depend on Extra Fancy for great service, great vibes and great food. If Williamsburg had a boardwalk, this is the food it would serve. The food and ambiance is a perfect balance of high-low which is why the name is so perfect. It's mostly known for it's seafood and I recommend the bowl of mussels (ask for rosemary fries to soak up the broth), fish and chips, and the smoked trout.
HAVE & MEYER (WILLIAMSBURG)
Have & Meyer Natural Wine Bar makes me so happy for so many reasons. The flavors are authentically Italian which always brings back memories of my time in Rome. The natural wine selection is absurd and the staff is super attentive. They all really just want you to have the best experience possible. Come here with the people you love spending time with, stay for hours and order as much wine and food as possible. I recommend the black truffle burrata and prosciutto di parma, the garganelli with smoked bacon & fontina cheese, and the trofie with basil pesto & fresh shrimp.
I'll probably attract some haters because this is New England style pizza but I have to give credit where it's due. If I go two weeks without having Archie's pizza I get withdrawal. It's that good. Besides having awesome pizza, it's a chill spot to hangout late night. They have a full bar and cheap happy hour drinks. My go to pie has pepperoni, onions, tomato, meatball and feta.
BEST HAPPY HOUR:
ZEST NYC (LES)
The happy hour at Zest is insane because of the value your getting. Happy hour is every day between 12pm-7pm. That means every dish costs $3.50 and a pitcher of Sapporo is only $13! I'd probably come here all the time if the food was mediocre but it's not. It's great and authentic Japanese cuisine at a price you can't beat. I recommend you try everything....in one sitting.
SEA WOLF (BUSHWICK)
I love everything about Sea Wolf and what the restaurant stands for. The menu showcases the best of both land and sea with a focus on fresh ingredients that you can taste. I love the simplicity of the the dishes and you can't go wrong with 4pm-7pm happy hour everyday that includes $1 oysters and $1 chicken wings. I recommend the mussels, lobster mac and cheese, lobster roll and fried clam strips.
DINOSAUR BBQ (GOWANUS AND HARLEM
This is a competitive category but I have to go with my upstate roots. I grew up eating Dinosaur in Rochester, NY and I just can't say I've had better BBQ anywhere else (that includes the South). Both New York City locations are massive but you're still likely to wait. Just go to the bar and enjoy their extensive craft beer selection because it's worth the wait.
I can eat Mexican food anytime of the day (including Taco Bell) and there are many great Mexican restaurants in NYC. When it comes to selecting my favorite Ofrenda is a no brainer to me because of it's unique interpretation of traditional Mexican dishes. Aside from that they have the best margaritas I've ever had with happy hour seven days a week from 4pm-7pm. The menu is always changing but you can't go wrong with tacos, mole poblano and enchiladas verdes.


Tantalize your taste buds, appease your appetite and humble your hunger at Barbara Worth Country Club Restaurant. We offer all of your favorite, good old-fashioned American foods, some of which even come with a twist to keep things fun. For lunch, dinner, and even Sunday brunch, all close to your hotel room, our friendly and talented servers, hosts, and cooks are here to make sure that you can kick back in a fun environment while enjoying delicious food. Stop in today or call to reserve a spot for a future date. We look forward to seeing you soon.


INSIDE THE BUNDLE
Natural energy boosters, anti-inflammatories, and antioxidants selected to help your body recover & recharge no matter what life throws your way. The subtle flavor of maca, sourced directly from Andes farmers makes this the perfect addition to any, yogurt, smoothie, or protein shake.
This Superfood Powder was formulated with Herbs like Chamomile, Valerian Root, and California Poppy from homestead farms extracted in-house to calm the mind and promote rest without melatonin.
A blend of 8 immune-boosting mushrooms, and ginger support and fortify your immune system while balancing your overall health & wellbeing. We added single-origin organic Rizek Cacao to make this blend a delicious choice for your immune support year-round.
This Superfood Powder was formulated with powerful anti-inflammatories to help combat systemic inflammation. Turmeric, Ginger, Cinnamon, & Vanilla make a delicious & nutritious Turmeric Latte.
REMEDIES FEATURED IN
How to Restore w/ Superfood:
- Beverage: Add one scoop of Superfood Powder to 6-8oz of your beverage of choice.
Enhance your wellness ritual with your own Superfood Recipes
Just add a scoop into your favorite exsisting rituals!
Why use Superfood Powders?
- Easy Organic Nutrition. the CDC recently reported that 9 out of 10 Americans fall short on the recommended daily servings of fruits and veggies. Superfoods powder is an easy way to fix that.
- Convenience is key. Our best superfoods powders contain dozens of different superfoods, & adaptogens, all in one easy scoop.
- Superfood Your Way. Add a scoop of any superfood powder to your favorite recipes & you’ll be sipping your superfoods in no time. Try them in baked goods!
WHAT THE EXPERTS ARE SAYING
We work with the best in wellness to create remedies that work for you.
“One Farm is exceptional and their willingness to improve and develop their organic remedies is next level. Each remedy has without a doubt improved a specific area or added value to my life”
“One Farm is transparent about the methods in which they grow, harvest, extract and produce every single one of their own products. But they don’t stop there, they are dedicated to developing sustainable plant-based remedies with ingredients sourced directly from the farmers who grow them.”
Paleomom, NY Times Best Seller
“After my hardest runs, my feet and ankles are swollen. I am not blowing smoke when I say I think there was immediate relief after using the Tumeric CBD cream.”
Professional Ultra Runner
From the farm >> To Us >> To you.
We source all of our organic ingredients directly from the farmers who grow them. The Organic Lemon Balm, Skullcap, and California Poppy in our herbal sleep blend come from Foster Farm Botanicals, a vertically integrated Certified Organic herb farm that takes pride in sustainably harvesting micro batches handpicked and dried with care..Explore our farms
The B.E.S.T. nature has to offer
As always, this remedy:
- Uses whole botanical ingredients.
- Is specifically formulated to enrich your life.
- Is made with ingredients sourced directly from organic farms using sustainable practices.
- Is promoted with complete transparency, so you know how it’s made, exactly what is in it, and where those ingredients come from.
This Dreamy Collins Nightcap is exactly what the sleep doctor ordered.
Recipe: Create simple syrup by mixing 1 scoop of Dream Tea to a cup of water and .5 cup of honey. Combine 1.5 oz of simple syrup, gently stir in club soda and a squeeze of lemon until mixed. Add a sprig of lavender and slice of lemon to garnish
There are no reviews yet.


Our bestseller. A specialist, well-balanced flour with a distictive quality, flavour, and energy. An excellent multi-purpose flour for bread, cakes, biscuits and pastry. Because of the bran, this flour may need extra liquid for bread, cakes and pastry. Biodynamic Demeter Quality.
This flour has been specially created for use with Bread Machines. It is a delicious mix of Stoneground Wheatmeal Flour combined with Linseed, Pumkin and Millet seeds. All ingredients are organic. Purchases support the Tourism and Conservation Partnership
This flour contains Sodium Bicarbonate and Acid Calcium Phosphate - both raising agents approved by the Soil Association. The 85% Wheatmeal Self-Raising is ideal for those who prefer their baking a little lighter.
Barley Flour makes a slightly heavier loaf, lower in gluten, and sweeter, but it is good for those who cannot have wheat. It makes excellent sponges with the addition of baking powder - a teaspoon of baking powder to 8oz of flour.Biodynamic Demeter Quality.
This makes a strong, dark, heavy bread, excellent for sourdoughs, using yoghurt for half the quantity of liquid. Make as for normal bread. It will also work with the no-knead recipe.Biodynamic Demeter Quality.
We are proud to say that we "invented" this recipe especially for vegans and vegetarians, as the combination of grains, seeds and legumes makes a complete protein. Stoneground Wheat Flours with Soya Flour, Sesame Seeds and Sunflower Seeds. An excellent multi-purpose flour for bread, cakes, biscuits and pastry. Also very popular with non-vegetarians! With a touch of soya flour, Special Blend makes excellent pastry.
Stoneground,Bio-Dynamic quality, sieved through a cylindrical "bolter" to remove about 40% of the bran and semolina. Makes a delicious, light, creamy bread - best eaten fresh.Biodynamic Demeter Quality.
Stoneground Wheat Flour with Cracked Rye Flakes, Barley Flakes and Oat Flakes. A lovely crunchy texture and delicious taste for biscuits, crumble tops and flapjacks, as well as a solid loaf full of flakes. After two or three days, it makes very good toast.
Traditional Medieval English recipe made from a mixture of Wheat and Rye Flours. Produces a delicious flavoursome bread with the taste and moistness of rye, and the lightness and rising quality of wheat - the best of both worlds, so that you can have your Maslin and eat it! The wheat content is middlings, which is an extraction from bolting white flour and is very low in gluten.Biodynamic Demeter Quality.
This is an ancient grain and was used throughout Europe. It almost died out in the 19th century as it did not take to intensive agriculture, but survived in Germany. Some people who are slightly wheat intolerant are able to eat Spelt. It is a pleasing flour to work with and produces good results. It is a low yielding grain which is reflected in the price. The grain we are using at the moment is grown in the UK.Biodynamic Demeter Quality.


All natural, sugar-free vegan protein blend. Full of real, organic plant-based ingredients, our Plant Protein harnesses the power of plants to help you supercharge your day, deliciously.
Extra Bulk Discount
Buy Any 2 Items in store : Save 5%
Buy Any 4 Items in store : Save 10%
Applies to entire order!
|Plant Protein||Per [100gm]||Per serve [30gm]|
All natural, sugar-free vegan protein blend.
Full of real plant-based ingredients, our Plant Protein harnesses the power of plants to help you supercharge your day, deliciously. Our plant protein features a delicious blend of pea protein, rice protein and coconut powder which provides a complete amino acid nutrition profile vs single source plant proteins alone.
Pea protein contains L-arginine, which is responsible for giving you that extra boost during training. It also contains L-lysine that helps build strong bones for your body. Pea protein is also great for those who experience fatigue and lapses in concentration as it contains a healthy amount of iron for the enzymatic processes of the body.
Rice protein contains more than 80 per cent protein; as well as micronutrients like vitamin E and vitamin B; and minerals iron, zinc and magnesium to help improve your performance at the gym. As rice protein goes through a natural fermentation process, your body can absorb these nutrients easily.


Why I like Kimchi? This Korean dish is delicious also healthy. Kimchi is rich in vitamins and minerals. Kimchi ingredients contains antioxidants and the studies show that some kimchi can lower cholesterol, prevent cancer growth, and good for the digestive and immune systems because it contains healthy bacteria Lactobacillus.
Sooo, why not you try to make Kimchi in your home. This is easiest (but very tasty) Kimchi recipe i know..
- 1 piece napa cabbage large size.
- 1/2 sticks of white radish, sliced thinly lengthwise.
- 4 scallions, thinly sliced lengthwise.
- 4 cloves garlic, grated.
- 1 finger ginger, grated.
- 6 tablespoon Korean chili powder. (If you dont have you can use ordinary chili powder)
- 2 teaspoon salt kitchen. (Fine grain)
- 1 tablespoon sugar.
- 1/2 cup sea salt. (The coarse grains)
- 2 tablespoons Korean fish sauce. (For alternative you can use regular fish sauce)
How to prepare Kimchi:
1. Washed napa cabbage with flowing water to the deepest pieces of leaf. Make sure the cabbage is really clean.
2. Mix 1/2 cup sea salt with water in a large bowl. Soak cabbage in salt water solution for 6 hours.
3. After six hours, remove cabbage and rinse again with clean water to remove any residual salts. Clean to the rest of the folds of lettuce leaves. If you like you can let the cabbage in large chunks or cut into two parts or cut into small pieces.
4. Mix together sugar, chili powder, ginger, garlic, spring onions, radish, fish sauce, and a little kitchen salt. Then spice mixture and apply evenly to the cabbage, to the sidelines of the deepest leaf. While you do that squeeze a little the cabbage so the liquid of natural cabbage juices out.
5. Store in a tightly closed container (better use the glass jar) and leave for at least 2 × 24 hours. Let the herbs soak into the cabbage.
6. Kimchi is ready to eat as appetizers (such as salad) or you can make another dish from kimchi like "Kimchi Bokkeum Bap / Kimchi Fried Rice".
# NOTE #
- This is Korean kimchi recipe that I think is the most basic and easy to make.
- Kimchi recipe varies according to individual taste, but embrace the way of making kimchi is relative same (fermented). You can add other ingredients such as vegetables, carrots, cabbage, Chinese cabbage (bokcoy), cucumber and many others according to your tastes.
- If you like the taste of spicy, can add more chili powder. If you dont like spicy, you can reduced chili powder consumption.
- Do not store the kimchi to be fermented in the fridge. Keep jars of kimchi at room temperature and a longer storage process will be better, because the fermentation is complete and the resulting flavors will be maximized. After that fermented process finish, you may keep kimchi in the refrigerator.


Arawak Cay, the site where the Junkanoo Summer Festival is held, has developed naturally as a Bahamian seafood paradise.
It began as a series of makeshift stalls that prepared conch (konk) for customers. Soon, it blossomed into a community of sophisticated eateries that offer a range of seafood delicacies. A stroll through Arawak Cay will reveal seafood delights such as conch salad, scorched conch, conch fritters, cracked conch, grilled shrimp, grilled lobster tails, and a variety of fish dishes. All are prepared with an elegant blend of spices.
To read more about Arawak Cay click here


Leading Food Delivery App Development Company in Chandigarh
In today’s fast-paced world, the demand for food delivery services has aspired. With the appearance of technology, consumers are increasingly counting on food quittance apps for their dining needs. iTSoftExpert, a premier food delivery app development company in Chandigarh, is in the van of this digital revolution, empowering restaurants and food suckers likewise with innovative results.
1. Food Delivery Landscape
iTSoftExpert has emerged as a leader in the field of food delivery app development. By using the latest technologies and a deep understanding of the request, we’ve successfully drafted feature-rich and user-friendly apps that streamline the entire food delivery process.
2. Best App Development Solutions
With a strong seat on client satisfaction, iTSoftExpert offers end-to-end app evolution solutions. From conceptualization and project to evolution and deployment, their team of educated professionals works nearly with guests to ensure a flawless and customized app that caters to their special requirements.
3. Robust Backend Systems For Enhanced Efficiency
Our food delivery app solutions are equipped with robust backend systems that optimize order management, delivery tracking, and inventory management. This ensures that both restaurants and customers experience hassle-free operations and prompt deliveries, enhancing overall customer satisfaction at the food delivery app development company in Chandigarh.
4. User-Friendly Interface
Recognizing the importance of user experience, iTSoftExpert’s apps boast intuitive interfaces and easy-to-navigate features. Customers can effortlessly browse menus, place orders, track deliveries, and make secure payments, enhancing convenience and efficiency.
5. Integration Of Advanced Technologies
We stay on top of the latest technological creations to offer the best results. They work with technologies like GPS shadowing, real-time notifications, and AI-driven recommendation engines to enhance the common food delivery experience.
6. Security And Scalability
We prioritize data security, ensuring that all transactions and personal information remain confidential. Additionally, their apps are built with scalability in mind, allowing businesses to expand their operations without any hiccups.
As the demand for food delivery services continues to surge, iTSoftExpert stands as a reliable partner for businesses aiming to tap into this booming market. With our expertise in food delivery app development, innovative solutions, and commitment to client satisfaction, we have established ourselves as a leading food delivery app development company in Chandigarh’s thriving tech ecosystem. Whether it’s a startup or an established restaurant, hiring us guarantees a transformative food delivery experience for both businesses and customers alike.


Trek lodging is much different than the lodging facility in Kathmandu due to the remoteness of the area. That’s why you will find limited access to day to day things like electricity, television, telephone, hot water, bathroom, heater/fan or air condition, food and many other things. Our trek lodging can be two different types: one is for Tea House Trek where you would be sleeping at small lodges and guest houses and the other one is Camping Trek where you would sleep in the tents. Even though bedding, mattress and other supply is provided by small lodges, we highly recommend that you bring your own sleeping bag. Please note that generally the size of bed in Nepal is smaller than the United States and most of the lodges in trekking tend to be smaller, like four to ten rooms. Some lodges might have the bathroom inside the building and some might have outside, this is when the headlamp becomes very useful. Not all the lodges have hot shower available and there might be an extra fee for taking a hot shower. For camping trek also, we recommend that you bring your own sleeping bag and you can bring your own tent and mattress if you prefer to do so. In the tea house trek, food is eaten at small lodges and restaurants which will be prepared and supervised by our trekking staffs and it is served three times a day. Most meals like breakfast, lunch, dinner, hot/boiled water, hot tea, hot coffee and hot chocolate are included in the trekking price. Due to the remoteness of the trekking destinations, it is likely that some food items would be hard to get so we request your cooperation and understanding. Please note that even the lodge or restaurant menu shows a lot of varieties of food, there might not be lot of ingredients available. It can also take a long time to prepare certain meals. That’s why when you are trekking all day, it is a good idea to get nutritious food that are easy to cook or make and which doesn’t take a long time to prepare. Some food items that we serve in the trekking are bread, eggs, potatoes, noodles, soups, rice dishes, vegetable and meat curries, lentil soups, pickles, peanut butter, jam, honey, pancake, butter, milk tea, instant coffee, momos, fruits, canned meat, juice and so on. Most of our offered treks are tea house style treks. Please check under our Treks home page to find out more about what is covered and what is not.In the camping trek, most equipment and supplies will be transported from Kathmandu to wherever the trekking destination is. It is like an expedition where we would need staffs to carry tents, camping chairs, tables, cooking pots/pans, dishes, mattresses, fuel, food and many other items. The prices for this kind of trekking tends to be higher since it requires much more logistics and support so please consult with us for details.


We’ve been working hard on developing our lunch offer at Toucan!
Some of our children have limited diets and we are slowly encouraging them to try more food. We are also working towards keeping sugar levels even throughout the day to help children stay regulated and focussed.
On the menu today was homemade tomato soup with masses of blended veg in, tuna and chicken sandwiches, carrot and cucumber sticks and apples. They finished off with full fat Greek yoghurt with agave in to sweeten in a little.
We are very proud of what we have achieved so far and aim to do better. We also aim to have a low plastic usage so make everything we can from scratch and avoid small individual portions to avoid plastic packaging. We are looking to use local organic vegetable providers also.


We first opened our little tea rooms back in 2016. We had the vision of providing a cosy welcoming environment for a variety of customers, also making it child and dog friendly.
A delightful place where people can come and enjoy a wide range of drinks, snacks and light lunches, not forgetting the delicious locally made cakes!
We endeavour to cater for most dietary requirements, just drop us a line or ask when you come in for guidance on food content or special requests.
We welcome feedback and any suggestions you may have as to how we can make your visit even more enjoyable.


Lox terrine, with Piccalilli and Mizeria.
New Delhi, March 2017
What is half French, half British, with a Polish accent?
First of all, I have to warn you, it's a very long job. It took 4 days to do it, but it can worth all the time spent in the kitchen.
Second, This is a real Nomad recipe. It has some of France (the terrine itself), some of England (the piccalilli) and some from Poland (the Mizeria Salad).
The idea came quite quickly. The difficulty was finding some of the ingredients in New Delhi Jungle of markets and little stores.
When I told Ele I wanted a wild salmon fillet, you can't imagine her face. But, as she always is optimist she told me that she would find it and maybe knew where. And finally she did.
The unexpected Odyssey was for the English Mustard powder.
-India is the country of mustard-she said.
-Yes, but... it's really not the same for the piccalilli.
I know, she has patience just because she loves me, otherwise...😉
Well, Imagine to traverse a 23 millions inhabitants city, from north to south, east to west, only to find a little, tiny, yellow box of mustard.
Unbelievable in an ancient British colony, but true.
We finally found it, by a friend of her in the British High Commission. I had al last all the ingredients to start the long process of this terrine.
In the first moment, I imagined it entirely covered of lox. While I was mixing the ingredients, I changed my mind as I thought that it would be nicer and lighter folded in cucumber slices.
The clarified butter gives a nice taste and a spreadable texture, in addition to keep the terrine together.
I hope you'll enjoy.
|Slice detail, ready to serve, at room temperature|
Lox (salt cured salmon)Make your lox at least three days ahead.
1 big, whole wild salmon fillet, skin on (mine was about 1 kg)
300 g coarse salt
100 g sugar
Start washing your salmon and ensure all bones are removed. If they are not, just take a plier and pull the bones off.
Mix salt and sugar in a bowl and cover the fish with this mixture. Be generous, because the fish will absorb part of the salt mixture during the curing process. Next, wrap the fish in plastic and put it on a shallow dish (can be a pyrex). Put in the fridge with a weight on top. I used a large heavy dish with two wine bottles on top.
Check the salmon every 12 hours and eliminate any excess of liquid.
After 48 hours, you can check if it's enough cured to your taste. Normally, I prefer it a little more salty and consistent, which I achieve after three days.
When you feel it's done, rinse it well and slice it thinly.
-Once you cover the fish with salt, you can also put some aromatic ingredients such dill (the most common), lemon zest, zaatar, onion, herbs, pepper, shallots.... I didn't this time just because I wanted a "pure" tasting lox.
-You can freeze your lox cut in slices, ONLY if you bought a fresh fillet. Do not freeze if you started with a frozen fish.
-Try with smoked salt for a smoked salmon taste ;)
|Another view of the finished and plated dish|
250 g cauliflower
1 little cucumber (mine was 150 g)
half white onion
30 g fennel
30 g courgette
1 liter water
25 g salt
200 ml white wine vinegar
75 ml cider vinegar
1 red chili
1 bay leaf
25 g sugar
1 pinch turmeric
25 g english mustard powder
1 g xanthan gum*
Cut cauliflower in tiny florets. Peel, deseed and cut the cucumber in small cubes. Peel onions and shallots and chop roughly. Cut fennel and courgette in small cubes.
Mix all vegetables and soak in water and salt for at least 8 hours, or overnight.
Wash the vegetables and pat dry throughly. It's very important that vegetables are dry before adding them in the mustard cream.
In a saucepan, mix the vinegars, the red chili and bay leaf and bring to a boil. Boil for 10 minutes, strain, discard leaf and chili.
Mix sugar, turmeric and mustard and add to the reduced vinegars. Mix well, cook for three minutes.
Allow cool, add the xanthan gum and make the mixture thicken with a stick blender.
Dip the vegetables and combine. Let macerate overnight.
Keep in a jar in de fridge until use.
*If you don't have xanthan gum, then mix 2 teaspoons cornstarch in the mustard mix before adding to reduced vinegars, and cook to thicken. I prefer xanthan just because it doesn't have any aftertaste.
Polish Mizeria Salad
300 g cucumber, peeled, deseeded, thiny sliced
150 g sour cream
salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons dill, finely chopped
Slice the cucumber as thin as possible. Some people also use to grate the cucumber, do as you prefer.
Put the slices in a colander and sprinkle with a pinch of salt. Let drain the liquid for about 30 minutes. In a bowl, mix cucumber slices with sour cream, vinegar and dill (you can save some dill for decoration). Put in the fridge for one hour. Season with more salt, if needed, and pepper to taste before serving.
(for a 1 liter terrine)
100 g clarified butter
1 big potato
400 g lox
3 shallots, peeled and finely diced
100 g cornichons, finely sliced
65 g capers, finely chopped
20 g flat parsley, finely chopped
10 g chives, finely chopped
200 g clarified butter
200 g fresh cucumber, finely sliced
Trim the green part of the leek. Ensure to cut it to the same length of the terrine. Blanch the leek in salty water until tender, drain and set aside.
Peel the potato and slice 1 cm thick. Melt 100 g of clarified butter, poach the potato slices and cook at very low temperature until soft but not overdone. The grease must to entirely cover the slices. Potato has not to fry, not to take color, just be "confit", slowly cooked in the grease. When done, take out from the butter and allow to cool on a wire rack.
Chop the lox as a very fine "tartare". In a bowl, mix lox with the chopped shallots, cornichons, capers, chives and parsley.
Using the melted clarified butter in which you cooked the potatoes, generously brush the bottom and sides of the terrine. Finely slice the fresh cucumber and brush one side of each slice and stick the slices on the bottom and sides of terrine, to line it completely. The starch released by the potatoes will help cucumber slices to stick.
Melt the rest of new, unused clarified butter.
Start to layer the terrine with a first layer of lox mixture. Pour some of the butter and press the lox down.
Put the leek on this first layer, pressing a bit down, then cover with a new lox mixture layer and some of the melted butter. Lay down the potato slices on the length of the terrine. I've cut the round edges to make them line up, like one single slice. Push delicately down, being careful to not to break them. Cover with the last layer of lox mixture, pour another little amount of clarified butter.
Cover nicely with thin cucumber slices and finish with a little butter to fix.
Put your terrine on the fridge with an appropriate weight on the top, to press it overnight.
|The whole terrine, just out from the fridge|
What I did, was to cut a customized piece of cardboard at the same size of my terrine container. I folded it with cling wrap, covered the terrine with it and finally put a bowl filled of river stones on it.
As the butter will harden in the fridge, take out your terrine on time to serve at room temperature.
Gently, scrap out the excess of butter from the top.
Slice the terrine when still hard, leaving the slices at room temperature.
Serve sliced, with piccalilli and Mizeria salad.
-If you have time, use homemade clarified butter. It has a better taste and texture.
-MY MISTAKE: I should had minced the lox mixture more finely for a more refined result. The texture I got it's maybe right for a "terrine de campagne", but not for an elegant lox or smoked salmon one. Just my opinion.
|Lox Terrine, still a bit hard, enough to cut it|


A few weekends ago I made Chili Burgers (a.k.a Sloppy Joes) . These are very simple and tasty. This is also one of my girls’ favorite dinners. So I wanted share with my boys too.
Dice one large onion
Next, dice the celery and bell pepper. Why is it I always chop the stinky onion first instead of waiting until the end? Hmmmm…maybe I am weird that way. Now chop the bell pepper.
I cut the outside off of the center to keep the seeds intact and not make such a mess. Slice lengthwise and dice.
Feel free to chop some of the leaves from the celery. They have just as much flavor.
Get your skillet or nonstick pan ready with a bit of olive oil and butter (butter is optional but highly recommended).
When the veggies are tender and have a bit of color between 5-8 minutes, add the ground beef and cook through breaking apart for approximately another 10 minutes.
While this is cooking you have time to get your wet and dry ingredients ready.
Once the ground beef is cooked through, add the wet ingredients.
Bring to a boil and simmer for 1/2 hour or until thickened. Note: as it cools a bit, it will thicken more.
Should look like this when it is done.
I did not get any pictures of the chili burgers plated because I was off to friends house for some girl time. This reheated perfect when I came back. I served on onion buns, topped with pickles and sliced tomato.
You will love these! Here is the recipe:
1-1/2 lbs Lean Ground Beef.
1 large onion
1 large Green Bell Pepper
4 or 5 stalks of celery
2 tbl Olive Oil
2 tbl Butter
Salt and Pepper
1-1/2 c of Ketchup
1/4 c Dijon Mustard
2 tbl Apple Cider Vinegar
1 cup Beef Broth
1/2 c Brown Sugar
4 tbl Chili Powder
Salt and Pepper to taste
Dice Onion, Bell Pepper, and Celery. Heat skillet over medium heat and add Olive Oil and Butter. Add veggies, salt and pepper to skillet and cook until tender with bit of color for about 5-8 minutes. Add Ground Beef, breaking apart and cook through until there is no pink left. I only use lean ground beef, so there shouldn’t be any fat to drain. Add Ketchup, Dijon, Vinegar, Beef Broth, Brown Sugar, Chili Powder, and salt and pepper to taste. Stir until combined, bring to a boil, and reduce to simmer for 30 minutes or until thickened. Let cool for 10 minutes and serve on your favorite bun with pickle and sliced tomato. If you’re feeling experimental, feel free to add a slice of pepper jack or provolone cheese but not recommended.