|Basil leaves are round, often pointed, and green in color. There are more than 60 varieties of the plant, all of
which differ somewhat in appearance and taste.
The name "basil" is derived from an old Greek word which means "royal," reflecting the fact that ancient cultures
held the herb to be very noble and sacred. In India, basil was cherished as an icon of hospitality, whilst in Italy it
was a symbol of love.
Today, basil is mostly known for its highly fragrant leaves, which are
used as a seasoning herb for a variety of foods and have become
increasingly popular as the main ingredient in pesto.
Basil now grows in many regions throughout the world, but it was
first native to India, Asia and Africa. It is prominently featured in
varied cuisines throughout the world including Italian, Thai,
Vietnamese and Laotian.
Read on to find out how this plant will not only enhance the flavor of
your food, but also provide you and your loved ones with essential
Nutritional contribution & health benefits of basil
Basil is an excellent source of vitamin K and a very good source of
iron, calcium and vitamin A. In addition, basil is a good source of
dietary fiber, manganese, magnesium, vitamin C and potassium.
Furthermore, it is not a common allergenic food and provides
numerous health benefits. Research studies on basil have shown
unique health-protecting effects in two key areas: basil's
flavonoids and volatile oils.
The flavonoids found in basil provide protection at the cellular level. These components protect cell structures
as well as chromosomes from radiation and oxygen-based damage.
Lab studies provide evidence that the volatile oils in basil have been shown to provide protection against
unwanted growth of numerous bacteria.* Scientists are using this research to try to develop natural food
The enzyme-inhibiting effect of the eugenol in basil qualifies it
as an "anti-inflammatory" food that can provide important
healing benefits along with symptomatic relief for individuals
with inflammatory health problems.
Cardiovascular Health Benefits
Basil is a very good source of vitamin A and carotenoids such as beta-carotene,
a very powerful anti-oxidant. Beta-carotene helps protect from free radical
damage, and prevent strokes caused by oxidized cholesterol in the blood
stream. Free radical damage is a contributing factor in many other conditions as
well, including asthma, osteoarthritis, and rheumatoid arthritis. The
beta-carotene found in basil may help to lessen the progression of these
conditions while protecting cells from further damage.
Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and
blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasms
of the heart muscle or a blood vessel.
* July 2003 issue of the Journal of Microbiology Methods
Indulge in Basil with Alce Nero Organic Pesto (only available in Singapore)
Pesto is a simple but highly versatile mixture which can be used
in many ways. Use it straight from the jar, either cold or warmed
up, to complement many dishes or snacks. For optimal taste,
make sure you give it a stir, so that all the ingredients are
Toss it with your favorite pasta, on its own or with a little bit of
cream for a simple but delicious dish.
Spread it on bread on its own, as a base for Italian bruscetta recipes, or even to add an extra kick to your
sandwiches. Try grilling the bread & pesto combination for a few minutes before tasting for best flavor.
Drizzle it over any plain grilled meat, fish or vegetable. If the pesto is thick, try adding a little bit of olive oil to the
mixture. Using it to marinade your raw ingredients is also another option.
Last but not least, mix it with other ingredients to concoct virtually any recipe; your imagination is the only limit!
From luscious salad dressings to tasty stuffing, as part of a pizza base or made into a dip for your favorite hors
d’oeuvres, the possibilities are endless.


If you know me you'll know that I live for a good cup of coffee! Well, I finally put together a little guide for my favorite spots all over LA!
These are just some of my favorite little spots that I frequent in LA (excluding the valley), and what I recommend :)
GROUNDWORK COFFEE CO.
NOHO, DTLA, Larchmont, Beverly Hills
My person favorite location is the one in NOHO and they make a delicious Mexican Mocha or Iced Americano!
Silver Lake, Studio City, WEHO, Brentwood
There are many Alfred locations throughout LA and they're all pretty unique! While yes, the aesthetic of these shops is super instagrammable - they have DELICIOUS coffee & pastries. I usually get an iced almond milk latte or a hot oat milk one, along with a kouign amann. G personally loves their nitro brew.
Silver Lake, Pasadena, Abbot Kinney
I could sit at Intelligentsia all day! Their Silver Lake location is the cutest, but their Venice and Pasadena ones also have such a relaxed vibe. Try their Black Cat Classic Espresso - it's delicious and I use a blend of their coffee at home! Do yourself a favor and try their cornflake cookie - you'll be hooked!
I love this Echo Park/Angelino Heights staple! They've got a great pourover and of course their almond milk lattes are amazing. They recently added a food menu as well :)
Century City, Silver Lake
I tried La Colombe for the first time while I was in D.C. and fell in love with their triple draft latte! Their Silver Lake location is definitely my favorite one in LA.
Beverly Hills, DTLA, Venice, Los Feliz
This San Francisco-originated coffee is delicious! G loves their New Orleans for a sweeter cup and they also have yummy affogato! Their Beverly Hills location on Beverly is my favorite but that's only because Charlie Hunnam from Sons of Anarchy and Jake Gyllenhaal frequent it!!
Try their coconut cacao cold brew or their cortado!
Studio City, Venice
This Aussie coffee shop is so good! Flat whites are my go to when I visit any Aussie coffee shop and they also have a delicious food menu with (of course) avocado toast! Their pastries are from a local favorite Mr. Holmes Bakehouse!
PRIMO PASSO COFFEE CO.
This Santa Monica shop is delicious and definitely makes a great macchiato! If you want a sweeter drink, try the Positano. They also have delicious tea.
Pasadena, Beverly Hills, WEHO, Santa Monica
Urth has some seriously yummy breakfast and lunch but I actually LOVE their coffee! Their lattes are the size of my head and they have an extensive coffee menu! Try their Spanish Latte, almond milk cap or Caffe Quadra (extra strong!) My favorite location is the Pasadena one :)
RED WINDOW COFFEE
I go to Red Window about once a week on my way to work! They've got some really friendly baristas and they make an amazing flat white!
This is my OG favorite and I will forever love their almond milk lattes (the foooooam!) Their food is also delicious and a perfect Saturday or Sunday brunch stop!
BLACK ELEPHANT COFFEE
This unique little coffee shop reminds me of the coffee shops I used to frequent in Orange County! It's delicious and definitely not overpriced (lots of LA coffee shops are guuuuuilty of this.)
Other notable shops in LA: Coffee for Sasquatch, Verve, Copa Vida, Cafe Vita, Paper or Plastik, Great White, Dogtown Coffee, and Maru Coffee!


I am a total soup lover. I adore it, so I am always trying to find a super delicious, healthy, easy soup to add to my repertoire. This Cauliflower Corn Chowder is a perfect soup for cold winter days. It is super creamy, with just the right amount of heat, and bursting with flavor. It is ready in about 20 minutes and is very satisfying.
- 1 package of your favorite soup mix (I used chicken noodle)
- 1/2 cup of water
- 1/4 cup of cream
- 1/2 cup of cooked chicken, diced (or ham, or bacon, or sausage, or whatever you like)
- Bring water to a boil in a large pot. Add soup mix.
- Add cream and chicken.
- Cook until heated through.


A few more days of traveling along the Amazon River on my way to Manaus.
Meals on the ferry were decent considering the circumstances. For breakfast every day I ate the ‘basic’ option for $1, which was just a cup of coffee and a decent size piece of bread with butter/jam. For lunch (about $7USD), I usually had the buffet which was comprised of rice, beans, chicken, stewed beef and salad. It was the same thing everyday for lunch but it was decent. I brought snacks with me on board (crackers, Nutella, and cookies) so that was nice treat. The bar/snack bar also served grilled sandwiches which I usually had for dinner along with a cold beer.
At some of the village/town stops, I bought food from the locals selling on the dock. This is a better deal and most of the people on board purchased their meals this way. You usually got a few different options and it was about half the price.
We made it into Manaus around 2300 at night, so I asked to stay on board for an extra night instead of disembarking and attempting to find a hotel in the city. The next morning, after waiting around for a little bit, the crew unloaded my moto and off I went into the massive city of Manaus.
Overall, my trip up the Amazon River was pretty good. It was an interesting part of the trip that I had been looking forward to and I’m glad I did it. It’ll certainly be a memorable part of my travels here in South America.


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Schar Hot Dog Buns, GF
Schar gluten free hot dog rolls are a fluffy yet hearty American classic and are just perfect for your next BBQ. They’re baked with ancient grains, fortified with vitamins and minerals and a good source of fiber.
Ingredients: Water, Corn starch, Sourdough (Rice flour, Water), Rice flour, Rice starch, Agave syrup, Psyllium seed husk (Vegetable fiber), Millet four, Modified cellulose, Sunflower oil, Navy bean powder, Yeast, Rice syrup, Salt, Calcium citrate, Corn flour, Soy protein, Niacin, Iron, Thiamine, Riboflavin
Gluten Free • Dairy Free • Egg Free • Vegetarian • Non GMO
Case Size: 5 - 8 oz
Serving Size: 1 roll (57g)
Case Yield: 20
Shelf Life: 4 months


Add Your Review
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Our Latest Reviews
The Firehouse is my "go to" sandwich at CPM. Everything on the menu is worth trying! Plenty of beer and wine to choose from. And you won't find a more friendly staff! What more can you ask for in a neighborhood market.
This is my favorite salad! SO fresh!
This sandwich is so deliciously crave-able! Our son went to college in Indiana and the thing he missed the most was THIS! So when we went to parents weekend, we ordered one (deconstructed), took an icepack, and carried it with us to him. Seriously, their chicken salad is to die for! On this sandwich or otherwise, my whole family will fight over it!
My go-to sandwich. Love it especially with sriracha!
The brownies have the perfect blend of crisp, crackly outside and fudge interior and are generously portioned. It was my choice for potluck contribution and it was a big hit with the neighbors!
I have tried chicken salad sandwiches all over the states, and I must say "The Cadillac" is my favorite by a long shot. It does not have the heavy mayonnaise taste that can easily ruin chicken salad. The generous portion of chicken together with just the right amount of seasoning makes this salad absolutely delicious. As is the case with most sandwiches, the bacon and dill pickle slices add the perfect finishing touch. Bon appetit!
Excellent sandwich! Rich meat, crisp pickles, lots of mustard, served warm on a soft baguette.
Let me tell you about a deli sandwich. The Candler Club to be specific. Ciabatta roll. Multigrain is a solid alternative, and don't worry gluten free folks, Candler Park has you covered. After the bread is crave worthy piemento cheese, a juicy tomato slice, crispy lettuce, bacon, turkey and ham. Wrapped in brown paper because Candler Park Market cares about mother nature. If you're a sandwich lover like me you need to try the Candler Club.
The Cadillac is the tastiest spin on a classic chicken salad sandwich!! The addition of bacon with the already amazing homemade chicken salad makes this sandwich my go to!
The garlic n' parsley fries are insane! Hand cut, super flavorful, crispy exterior, soft interior. I like to tell myself that they are a great immune boost for cold and flu season with all that tasty fresh garlic!
Im not even 'sposed to be eating dairy and I absolutely LOVE this sandwich. The flavors all come together to create a flavorful, party in your mouth. Couple with a salty chip and your tummy will thank you. Cheers!
Best sandwich out there!!! We're heading back in town from a trip now and the first thing we're doing is stopping by CPM for this sandwich. It's loaded with great, fresh ingredients and the service is just as wonderul.
My favorite at cpm! I usually get it with multi grain bread. Plenty of chicken salad, bacon, pickles. Delicious!
What Candler Park Market Deli does with the Impossible Burger is truly delicious. If you're looking for something different from the "same old" lettuce, tomato, onions and ketchup deal on ANY burger, the condiments on the IB include onions, red peppers and a savory sauce that normally I likely would not have tried. I am SO glad I did. Enjoy, like I did (and frequently do)!
The meat being shredded instead of sliced makes the sandwich so much better for some reason. Love buying my lunch from here!
The curry lentil soup was a mainstay of my diet last year and I kept trying to figure out how to make it at home but failed. So so yummy.
I get this sandwich fairly often, the ingredients are always fresh, sprouts are yummy, and the avocado makes it satisfying and filling. I like it on multigrain bread.
I've been going to CPM on a weekly basis for 23 years now (I'm 23 years old) and I can truly say it's my home away from home. I'm pretty stingy with money, but I never hesitate to slap down a fresh Hamilton if it means I get to bite into one of those DELICIOUS sammies . Picking one sandwich to review was near impossible.. the Californian, the Cadillac, the Mean Green.. but in the end, I had to go with the big daddy -- the Muffaletta. Rich, juicy, delicious. Everything I want in a meal, especially on Mondays, when it's only $6!! I am a dedicated CPM groupie and look froward to ingesting many more sandwiches in the years to come.
Honestly everything is good, but the Caprese with chicken is my favorite sandwich! Add a salad with it as well and it'll be your favorite lunch you keep coming back for!! Ps you can't go wrong with the breakfast menu either
I could eat this over and over again. The toppings are what make it so amazing - Candler Park Market is the best!!!
I regularly buy the chicken salad and pimento cheese as an alternative lunch/dinner! Love this place and it's handling of covid make me feel safe while sponsoring a local business !!
I ate these standing up at the fridge when I brought them home to put them away. They're SO GOOD.
Sandwiches are so Delicious and fresh. I really think you can't go wrong. Order on a croissant-you won't be disappointed!
Great cheesesteak, cooked quickly and well!
Pretty much the perfect sandwich, still going strong after all these years!
The Candler Club is one of my favorite all-time sandwiches. The bacon at Candler Market is always crispy and the right thickness and cooked perfectly. The pimento cheese spread takes this sandwich to the next level. It's an incredibly hearty sandwich. I recommend this sandwich to everyone.
Best sandwich ever
The kid's grilled cheese, alone with the rest of the grilled cheese sandwiches the menus offer are some of the most delicious sandwiches I've ever had. You can choose from a wide variety of breads and cheeses, which provides a personal sandwich, which is complete by being perfectly cooked. On top of that, the meal is ready in almost no time, so it is easy to enjoy fast. 10 out of 10, would definitely reccomend.
Love the Dirty burger! Really hits the spot. Beef is great quality and with fries makes a fantastic lunch. Love the ready made meals in the cooler as well. :)
This is the best caprese you will find in East Atlanta! It's fresh, always! It's flavorful, always. And if you add chicken to it? Well, that's the best treat!!!
I've had a bunch of their sandwiches - Can't go wrong with any of them! LOVE their fries with garlic/parm (addicting!). Don't forget to hit the prepared food case in the back- perfect for quick lunch, or when you need dinner!
I LOVE this sandwich it's the perfect southern sandwich style club with the perfect blend of pimento cheese and bacon!
This sandwich is SPOT ON the best one and perfect if you get it pressed.
Best in the summer for tomato reasons, obviously but always good.
Loved the insides but the bread was lame and crumbly.
We live down the street from Candler Park Market and eat at the deli at least 3 times a week. It is so good! The caprese is one of my favorite sandwiches. I definitely recommend adding the chicken – it is perfectly marinated. But honestly you can't go wrong with anything on the menu. .
This sandwich is my new favorite! Everything about it is great, but the chicken salad paired with the pickles is mouthwatering!!
The chicken potpie at CPM takes you back to a time of aprons and rolling pins. A thick helping of tasty chicken and vegetables are packed inside two flakey pie crusts. While it is not fat free, you will work off any calories with the happy dance you're sure to do after you have some. Big enough to share, but you won't want to.
I love this sandwich - it was such a good addition to the menu. The pesto and pickled onions make it.
PAST DRAWING WINNERS
Sommer, Little Calf Creamery
Thousand Oaks, CA
Theresa, Woody's Crab House
North East, MD
Maria, The Rustik Fork
Marsha, Stefano's Restaurant
Alma, Karai Ramen Bistro
Courtney, Axe & Arrow
Andy, Backwoods Brewing Co.
Amanda, Home Restaurant
Los Angeles, CA
Jennifer, Mark's City Grill
Rebecca, Frank Gourmet
Donna, Dino's Sports Bar
Cape Cod, MA
Karen, This Little Pig
Alicia, Plant Based Pizzeria


From homemade candy and cookies to kombucha, kimchis, and more, everyone loves to eat and drink at the holidays, right?
Well, if you're tired of giving books as gifts (impossible, we know!), and you've checked out all of our favourite reading recommendations, along with The Globe 100 Best Books of the Year, then how about giving homemade food and drink for the holidays (with the help of some amazing cookbooks, of course)?
Last month, the Vancouver Public Library's Cook and Tell Cookbook Club hosted an edible gifts event, with participants bringing in a treat or two, made from books featured on this inspired list:
Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share by Maggie Battista
Better Homes and Gardens Jams & Jellies: Our Very Best Sweet & Savory Recipes
Jerky Everything: Foolproof and Flavorful Recipes for Beef, Pork, Poultry, Game, Fish, Fruit, and Even Vegetables by Pamela Braun
Brew Better Beer: Learn (and Break) the Rules for Making IPAs, Sours, Pilsners, Stouts, and More by Emma Christensen
Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home by Gianaclis Caldwell
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea by Hannah Crum
Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
The Cookies & Cups Cookbook: 125+ Sweet & Savory Recipes Reminding You to Always Eat Dessert First by Shelly Jaronsky
The Art of the Cookie by Shelly Kaldunski
Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff
Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More by Marisa McClellan
Sally's Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-tooth Fix by Sally McKenney
A la Mere de Famille: Recipes from the Beloved Parisian Confectioner by Julien Merceron
Pop, Bubble & Fizz: Recipes for Homemade Drinks & Snacks by Tove Nilsson
The Complete Art & Science of Sausage Making: 50 Healthy Homemade Recipes from Chorizo to Hot Dogs by Tonia Reinhard
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Kirsten Shockey
Rubs: Over 100 Recipes for the Perfect Sauces, Marinades and Seasonings by John Whalen
Handmade Gifts from the Kitchen: More Than 100 Culinary Inspired Presents to Make and Bake by Alison Walker
A la Mode: 120 Recipes in 60 Pairings: Pies, Tarts, Cakes, Crisps, and More by Bruce Weinstein
If cooking just isn't your thing, then giving a cookbook on its own also makes a terrific gift – and there's the added bonus of potential payback when the recipient invites you for dinner. Either way, wishing you a holiday season filled with happiness, great books, and delicious food!


Editor’s note: I re-posted this interesting article because, not only am I a devoted foodie, I enjoyed the cultural celebratory message behind this movement — blackfoodie. After a bad experience in an Italian restaurant, the author, instead of just whining about mistreatment, decided to take the self-sufficient love thyself and culture route. When we embrace, support and uphold our culture, we empower ourselves.
Food is intrinsic to African heritage and customs. Whether it’s fufu, nsima, atkit wot,caldeirada de cabrito à Angolana or rasta pasta, the food of the African diaspora has the power to connect people wherever they are.
To showcase the diversity of African cuisine, millennial tastemakers are revolutionizing culinary platforms by creating new spaces—for Africans, by Africans—to emphasize and celebrate the recipes, traditions, and cultures of the diaspora.
Get to know some of the African changemakers who are part of a growing foodie movement and redefining the African culinary experience.
After a racist encounter at an Italian restaurant in Toronto for her birthday, Ethiopian-Canadian Eden Hagos decided to take her unfortunate dining experience and create a platform to celebrate Black-owned restaurants, recipes, and Black chefs in the United States and beyond. Hagos is the founder and creator of Blackfoodie, an online digital platform that explores food and lifestyle through a Black lens and spotlights the best African, Caribbean, and Southern cuisine and foodie experiences. Uncovering stories, traditions, culture and flavors of the African diaspora, Blackfoodie is a culinary resource for tips on recipes, foodie events such a brunch, dinner parties, restaurant openings, festivals in your area and more.
Whether it is featuring Chef Roble’s chicken doro wat deviled eggs recipe, how to make the popular Nigerian breakfast staple, akara and getting the details on the top five Black-owned restaurants in Detroit, Blackfoodie is the ultimate guide to flavor within the community.
With “Injera + Chill” pop-ups in Toronto and London; covering an Ethiopian buffets and weddings; and creating the hashtag #DiningWhileBlack so that other Black millennials can share their racist, foodie experiences, this platform is a growing movement to engage, reinvigorate and redefine how food, fashion, and fun in the Pan-African context connect and collide. read more


Save the date for Noosa Food & Wine 2018 when some of Australia's best chefs, winemakers and foodies head to Noosa for great food experiences in Noosa, one of Australia's favourite holiday destinations!
Noosa Food and Wine 2018 is back and is better than ever. Celebrate great Australian food, wine and lifestyle in one of Australia’s leading food destinations, Noosa. Expect some great events including the Tipis on Noosa Main Beach, the Long Lunch on Hastings Street, Hinterland Food Trails, events in Noosa's best restaurants and an exciting Festival Village! This delicious food event is not to be missed!
Here are just some of the events you can look forward to:
Tipis on Noosa Main Beach – The stunning Tipis will return to Noosa Main Beach and will be the venue for a range of events across the weekend including the opening and closing parties.
Food and Brewery Trails – A series of trails will take place across the Festival including the Noosa Brewery Trail taking place on Friday 18th May.
Craft Beer & Cider Corner – 2018 welcomes a craft and cider beer corner with some of the region’s best craft brewers in action.
Producers Pavilion – Meet, discover and taste the delights of some of the region’s finest artisan producers in the region and from around Australia.
The Festival Village – The Festival Village will return to the Noosa Lions Park in 2018 with the beautiful Noosa waterways as a magical backdrop. Key events in the Festival Village will include:
Festival Village VIP Lounge – The hottest place to be during the Festival will be at the Festival Village VIP Lounge, with limited tickets available to this exclusive access venue.
Taste of Noosa - Discover some of Noosa’s best restaurants and their famous tastes right in the Festival Village across the weekend.
The Long Lunch on Hastings Street – one of the Festivals most popular events taking place on Saturday 19th May is The Long Lunch on Hasting Street featuring Noosa Beach House, Season, Boardwalk Bistro, Aromas, Locale, Bistro C, Café Le Monde and Rococo.
Don’t miss this epic food crawl. Enjoy the much-awaited Noosa Food and Wine Festival from Thursday 17 May to Sunday 20 May 2018 in Noosa. Our Accommodation in Noosa is the perfect base as you enjoy the Noosa Food and Wine Festival.
We have standard one and two bedroom apartments as well as penthouse apartments. Whether you’re travelling with your family, with your friends or co-workers, we have apartments for you.
For booking information, please visit http://twinquays.etourism.net.au
Image Source : Noosa Food & Wine


Good Morning! One of my little brothers has a birthday today. I was looking at the black and white photo of the four of us that I believe my Dad to this day still carries. I’ve always been a little jealous that as a baby and a young kid, Birthday Boy was gorgeous. Big brown eyes in an adorable face. Not that he isn’t still pretty darned adorable…
This past week has been crock pot corner. Instead of stopping nightly at Food Lion to pick up some sort of sustainable food, I spent some time last Sunday and reviewed a couple of crockpot cookbooks and actually made out an eating and dining plan along with a real shopping list.
I made a zucchini souffle, which my mother wanted to know why I would ruin a perfectly good souffle with zucchini. But, it was pretty darned good. The zucchini is shredded, so it isn’t like you have to encounter big chunky pieces.
I also made Mexican Lasagne, which has the potential to be excellent. The main flaw in the recipe was precooking the lasagne noodles and then cooking them for 6-8 hours. Thank goodness I did not cook them all the way to start with, but I’d almost consider not pre-cooking at all. Otherwise, could turn out to be my favorite kind of lasagne.
The Creamy Vegetable Soup was close to flawless. The recipe called for a full teaspoon of ground black pepper and for sure, the next time I have a head cold I will make the soup with the full teaspoon. Otherwise, I think half a teaspoon will suffice.
Chicken Breasts ala Orange was good too.
Kat’s Greek Stew…not so much. The overall flavor was wonderful, but it didn’t have a lot of presentation pizazz. The sauce was a spicy sweet sauce and the beef was great.
So….out of the five recipes, I probably got an easy 20 servings of meals. Not bad, huh?
Walked today in 19 deg weather, although no wind. So, yes…bitter cold, but could have been worse.
Have a great day!


A complimentary breakfast is included in all the rates. Children on complimentary board will be served at extra cost. Baby chairs are available on request. Cooked breakfast is available at extra cost from the menu on the table.
bar cafe restaurant
The Bar Restaurant Cafe at Kenyaways is located at the property on the beach front and is under new Management. Lymingtons Bistro has had great following and excellent reputation in Diani Beach. The food aims to make use of the extensive range of local produce using fresh local organic ingredients including an abundance of delicious and fresh sea food. With it's healthy and wide selection as well as fantastically reasonable prices the Kenyaways restaurant is very popular with in house guests as well as Diani Beach locals. Please book in advance! Especially for lunch!
cocktails shakes & coffee
The Kenyaways bar serves a wide range of alcoholic beverages as well as cocktails, fresh milkshakes and teas and frothy coffees which you can take onto the beach and relax in a hamac...
keep calm and eat cake
Relax after a hard days lounging, kite surfing with famous pure Kenyan tea with one of our fresh home made "Hans" cakes and breaks up the afternoon with some sugary love.
For Self Catering guests, there is also the option of eating in the restaurant or having meals brought to your villa. Very useful if you are having too much fun on the beach and have not gone to get the groceries!
LYMINGTONS will also be serving the complimentary breakfast to you, and you will find the breakfast menu displayed in your room. If you are having an early departure or going on a day trip early, please arrange with Lymington's to have a picnic breakfast packed for you.
Click here for directions to get to Lymingtons.
Contact for restaurant owner/ manager: +254 732 900700 (David)


Our Indian Takeaway is now well established within Ashington and its surrounding areas, Ashington is one of the most popular areas in the south-east of Northumberland, renowned for its mining community and the great sports captivators such as Jackie Milburn, Bobby Charlton, Steve Harmison and many more. Our regular customers from the nearby homes and businesses, as well as some who travel from further afield, are well established with the quality and taste of our great food. We continue to develop our place in the local community and look forward to welcoming customers both new and old to enjoy our speciality dishes. The name Taj comes from the Indian origin. In Sanskrit, the meaning of this Indian word is "Crown-Jewel”. Many centuries ago the crown was worn as a sign of honour and prestige. When the crown was worn by the Indian princes it showed a high rank. We welcome you to our takeaway with the perfect balance of flavours and textures fit for the prestige. Our fantastic ranges of Indian dishes are created using the freshest and highest quality of the unequalled selection of ingredients. Where possible, we look to source from local providers.


Nutrition plays a major role in regulating the hormones that are associated with weight loss. Eating a balanced diet has been shown to regulate insulin levels and help reduce body fat, which is an important factor when it comes to reducing weight. Consuming foods high in fiber, such as fruits and vegetables, can also help to maintain hormones within normal ranges and keep you feeling full for longer periods of time. In addition, eating lean proteins can provide needed amino acids for healthy metabolic functions.
Another way to ensure proper hormone balance is by limiting or avoiding processed foods. These types of foods tend to be high in sugar, unhealthy fats, and other additives which can interfere with hormones like serotonin and cortisol. Limiting refined sugars is especially important when it comes to weight loss as it can cause insulin levels to spike.
Finally, staying hydrated is also important for maintaining hormone balance and aiding in weight loss. Drinking plenty of water helps flush out toxins from the body, allowing hormones to function optimally. Additionally, a lack of water can lead to dehydration which can cause fatigue and other issues that may impede your ability to lose weight.
By following a balanced diet and drinking plenty of water, you should be able to maintain proper hormone balance and aid in your weight loss efforts. Not only will this help you achieve better results more quickly, but it will also ensure that your hormones are regulated and functioning normally. This, in turn, can play an important role in helping you maintain a healthy weight.


Nicaragua Coffee Beans
12oz freshly roasted whole bean coffee grown in Nicaragua.
Almond, Chocolate, Green Apple, Honey, Medium Body, Citric Acidity
The producer of this Nicaragua coffee, Promotora de Desarollo Cooperativa de las Segovias (PRODECOOP) is a certified cooperative organization made up of over 2,300 individual producers.
These small hold farmers consist of 27% women, 50% are certified organic and 100% certified fair trade.
The majority of the members are located in the northern 3 departments of: Estelí, Madriz and Nueva Segovias.
Most farms growing altitude range from 1,200 – 1,500 meters above sea level, and farmers work with the varietals Caturra & Bourbon.
For more information about Nicaragua click - https://www.freecountrymaps.com/map/country/nicaragua-map-ni/


Glycine - Soybean
DESCRIPTION: These plants are commonly known as the Soybean. They are natives of Australia, Africa and Asia. These annuals are tall, upright bushes with roundish, fuzzy leaves and many short, hairy pods that stick closely to the stems. There are home garden varieties chosen for their earlier maturity, shorter height, longer pods and larger beans, which are more numerous. These are better than the adapted grain (dry bean) varieties. Some kinds have roots and foliage that taste sweet. Dry seeds are black or yellow; most black-seeded varieties are adapted to tropical conditions. They are high in fat and protein and must be cooked thoroughly, even when they are immature and green, to make them completely digestible. Soy Beans are used in the preparation of oils, flour, seasoning and sauces. Soybeans make a good warm-weather green manure crop for soil improvement.
POTTING: They should be lightly fed with nitrogen fertilizer or manure and the soil should be inoculated with the proper nitrogen-fixing bacteria to ensure good growth. Even though Soybeans are heat resistant, they won't produce pods if the summers are dry as well as hot. There are varieties available for most climates, except where there are less than 120 relatively warm, frost-free days. When the pods are fully grown and start to turn yellow, they are ready to be picked. The pods should be boiled in salted water for 20 minutes. If the beans are going to be cooked further with meats or other vegetables they should only be cooked for 5 to 10 minutes. Squeeze the boiled pods to pop out the beans. Soak dried beans for several hours and cook for 4 hours to make them digestible.
PROPAGATION: Sow seeds in warm soil in full sun after the spring frost free date. Space the seeds 2 inches apart in double rows or wide bands.
VARIETIES: Early - Maple Arrow; Fiskeby V; Frostbeater; Midseason - Prize; Yellow; Green.
Back to our botanical home page.


To prepare camping area meals and also feed on your own or household throughout your outdoor camping trip, at least some camping cook ware will certainly be required. Camping cook ware that is small in dimension as well as portable will make your camp cooking and packing for your journey less challenging. Backpackers that are outdoor camping will specifically value compact, mobile outdoor camping cook ware. Camping chef ware can range from a basic solitary pot to a variety of frying pans and pots in different sizes that nest right into each various other for simple storage space as well as transportation.
A primary choice you will certainly have when shopping for camping cook ware is the kind of cook ware material. Light weight aluminum camping cook ware sets could come in non-stick selections, which will certainly be somewhat much more pricey. Since they are so strong, cast iron cook ware sets will be much heavier and harder to transport than cook ware sets made out of various other materials.
Pots and also frying pans, utensils and also flatware are various other necessary pieces of camping cook ware. Relying on just what kind of campfire foods you intend to prepare, you could have the ability to escape just a straightforward knife and spoon, or you might need a more sophisticated utensil established consisting of a spatula, gauging mugs, tongs and forks. Folding tool collections are offered that enable easy storage space. If you are worried about storage space, a simple and also inexpensive remedy is to buy an all-round wood spoon and saw off the majority of its handle, taking care of splinters from the sawed off end. Additionally, search for plastic flatware collections consisting of forks, spoons, and blades, for another price conserving method to locate camping cook ware.
To lessen the need for lots of camping chef ware, there are a few camp cooking methods you can follow. Sticking to easy camp food preparation dishes will permit you to lower the number of camping cook ware items needed for your meal prep work. Aluminum foil food preparation is a straightforward and also easy technique that produces warm, tasty dishes and the only chef ware needed is a roll of foil.


So the super awesome Mrs. Labrasciano put together this awesome linky for us to all share about what we do to celebrate the holidays! One of the best things we do in my class is share about Hanukkah! We have centers, read about it, and make latkes!
|Dreidel with a Pencil|
|We make latkes in class|
|Hash browns, eggs, flour, salt & pepper|
|I use my griddle to cook them in a little oil.|
|We eat them with sour cream & applesauce|
|Sentence order & recording center|
Make sure you go check out everyone's holiday celebrations! Also link up your holiday celebrations!


Protein is a sports supplement made from various protein sources. In the human body, it breaks down to amino acids – the “building blocks” of which muscles are composed. The principle of action of all proteins is the same, only the subtleties differ: the source of the protein, the degree of assimilation in the digestive tract, the rate of entry into the bloodstream and the time spent in the blood.
Professional athletes select protein based on these characteristics. But beginners often have their eyes wide open: whey, casein, soy, hydrolyzate, isolate. Let’s figure out what all this means and how to choose the right food supplement.
Why you need protein
Protein contains proteins that are the backbone of muscles. They form the volume and relief of muscle tissue. Usually, a person gets proteins from everyday food: meat, eggs, milk, fish, legumes. To gain muscle mass, the amount of protein should be 2-2.5 grams per kilogram of body weight. It turns out that a person weighing 70 kg should eat 1 kg of boiled chicken or drink 4 liters of milk per day.
Such a menu hits the wallet and nerves: monotonous food quickly gets boring. In this situation, trainers recommend adding protein to the diet. It contains a concentrated protein blend that replaces several meals a day.
What are the types of proteins
The protein digestibility and the duration of the supplement’s effect depend on the product that is the source of protein. This determines the time and frequency of reception. Let’s take a look at the main types of proteins to understand which supplement to choose.
Whey Protein source
Whey protein is produced from the globular proteins of milk whey. What are the advantages.
Whey protein is quickly digestible and mixes easily with other components (creatine, proteins of other origin). The amino acid composition of whey proteins maximally coincides with the structure of human muscles.
For what purposes are they used. Whey protein is used to gain muscle mass, lose weight, improve endurance and dryness.
How to use. This sports supplement is a fast-digesting protein. Therefore, it is best to take it immediately after sleep, and also before and after training. A single dose of 25-40 g.
Casein Protein source
Casein is one of the proteins in milk. In the stomach, it turns into a clot, which slowly breaks down and gradually releases amino acids into the blood.
Benefits. Casein protein maintains peak amino acid concentrations for 4-6 hours. These amino acids are easily absorbed by the muscles and are not taken up by the adipose tissue.
For what purposes are they used. Casein protein is most commonly used for weight loss and drying purposes. Research has shown that it helps maximize fat burning while simultaneously gaining muscle mass.
How to use. Taking casein before and after training is pointless – at this time the muscles need “fast” proteins. Therefore, casein supplements are recommended to drink in the morning and evening in portions of 40-50 g.
Lactic Protein source.
Milk protein contains whey and casein proteins. Usually their ratio in the mixture is 20% and 80%, respectively.
Benefits. Milk protein is inexpensive but contains lactate, which can cause diarrhea in susceptible individuals. Due to the fact that there is more casein in the mixture, the protein is absorbed slowly.
For what purposes are they used. Milk protein, like casein protein, is recommended as a sports supplement for weight loss. It can also be used as a supplemental protein to build muscle mass.
How to use. Milk protein has a double effect: instant by whey protein and delayed by casein protein. Trainers recommend taking it in the morning, before training, and at night to suppress muscle breakdown during sleep.
Egg Protein source
Protein is obtained from egg whites. They are entirely composed of albumin, which is very close in amino acid composition to human muscle tissue.
Benefits. Egg white is the standard for the degree of assimilation by the body. It also has an average rate of absorption in the gastrointestinal tract, which makes it possible to use it for various purposes. Because of these qualities, egg protein is one of the most expensive supplements around.
For what purposes are they used. This sports supplement is universal – it is used to gain mass, improve strength performance, lose weight and dry.
How to use. Egg protein can be taken in the morning and before bed, as well as before and after training. Dosage and number of doses are calculated based on your diet, training intensity and weight.
Beef Protein source
Beef protein is obtained from red meat using the ultraconcentration method. During processing, fat molecules and cholesterol are removed from meat.
Benefits. Beef protein is similar to whey isolate in terms of its amino acid composition, absorption rate and absorption rate. Beef protein contains natural creatine. This sports supplement is recommended for lactose and gluten intolerance.
For what purposes are they used. Beef protein is used to gain lean muscle mass and develop strength. Can be used for weight loss and drying in combination with slow-digesting protein.
How to use. Take beef protein in the morning, before and after your workout. Single dosage 20-30 gr. The number of meals per day is calculated depending on the lack of protein during the day.
Soy Protein source
The food additive is based on soy flour, soy concentrate and soy isolate. B
enefits. Soy protein is balanced in amino acid composition, including amino acids of the BCAA complex. This food supplement helps to reduce cholesterol, contains vitamins E, B and trace elements. Soy protein has an estrogenic effect, which makes it good for women.
For what purposes are they used. Soy protein is slowly absorbed in the digestive tract and is poorly absorbed. Therefore, it is not recommended to use it as the main food supplement for weight gain. Soy protein is good for weight loss, especially in women.
How to use. 25-30 g of the food additive is mixed with 200-250 ml of water, milk or juice. Drink 2-3 times a day in the morning, before and after training.


We believe pizza is more than food — it's a slice of life. Across the United States, pizza is made by people who care about craft, history, and culture, and we created Slice to connect those proud pizza makers with customers who are just as passionate about their pizza.
In Macedonia, the Slice team is in direct contact with our U.S. partners and customers on a daily basis. Our teams in Ohrid and Debar work hand-in-hand with our New York City office to coordinate support, marketing, and information efforts.
We’re always looking for driven individuals who want to keep improving themselves and work as part of an awesome team.


A non-profit organisation set up to promote and support the Paleo movement
• Promote science, education and understanding of Paleo practices.
• Promote and support Paleo scientists, healthcare workers and businesses.
• Improve Paleo catering and nutritionally sound food choices.
• Support individuals keen to improve their health or maintain good health using sound Paleo principles.
• Promote, protect and encourage sustainable, healthy and compassionate methods of food production.
• Positively impact healthcare institutions, public and private bodies and government policy.
More and more people are starting to question our modern diet and way of living. It is dawning on people that some of the foods we’re eating and feeding our families are making us sick.
Paleo style eating is a modern term
to describe eating as closely as possible to the type of foods we were designed to consume when we evolved over a period of 2.5 million years in the ‘Paleolithic’ age. Even modern hunter gatherers, do not suffer from the lifestyle diseases we have today.
The Paleo Society are dedicated to all aspects of a healthy Paleo lifestyle. Apart from the eating patterns, these include such matters such as physical activity, sleep, sunshine and mental well-being.
The benefits of ‘going Paleo’ are often seen very quickly. Our bodies are incredibly robust and can take a lot of abuse but when the right ‘fuel is put in the tank’ the transformation can be phenomenal.
We give ourselves a much better chance of recovering from disease, sickness and poor health if we nourish our bodies correctly.


Over the past few months I've seen articles with titles similar to 'This is what a nutritionist eats' or 'The food habits of a nutritionist' so obviously there is some general interest. I'm curious as to why there is this interest, perhaps so people can compare their food choices to that of person with knowledge of nutrition, but to what avail?
Does it make people feel inadequate when they see green smoothies for breakfast or steamed fish & veg for lunch? Perhaps they feel there is no way they can move from their current food choice to follow what someone else is eating and end up doing nothing at all. When something is far out of reach, the common attitude is to not try at all.
Then, going back to the question, it must be remembered that any one person's food choices is for them alone. Personalised nutrition is a popular and growing approach, that personalises the food choices to that particular person, and reflects that each person has a different body and different reaction to foods; this therefore helps with better results.
So what do nutritionists actually eat? It's not all green smoothies believe me. From the nutritionists I know we each have different food preferences, but generally follow a wholesome diet. Some of the most common things include:
- A diet low in processed sugar
- Adequate protein
- Plenty of vegetables
- Low processed foods
- Adequate hydration
Any change needs to be done in small steps; so reducing the number of teaspoons of sugar in your tea will go along way to help with your health. Once accomplished you can try something else.
By all means get ideas from other diet plans, and if of interest see how you can adjust to your own liking.
~ Nurturing your true essence ~


Accustomed to the rather plain fare of just wheat or brown bread in England, Ellie Daniel is amazed to discover the exciting range of Indian breads from the roti, chapati, phulka, puri, batura to the ultimate Indian bread—the parotta! Incidentally, bakery bread is treated with disdain and regarded as a sick person’s food by Indians whose lip smacking bread legacy is a gastronomic delight!
Coming from England, a nation where bread is a staple part of our diet, I was expecting to miss my daily diet of bread when I embarked on my trip to India. Back home, we often start with toast for breakfast, followed by a sandwich for lunch and most likely, a slice of bread with dinner. Only aware of the stereotypical Indian cuisine of curry and rice, I was astounded to discover the complex variety of breads on offer in South India.
In fact, the array of different breads eaten daily in Madurai puts our narrow English choice of white or brown bread to shame. Keen to learn about what they’re made of and how they’re made, I interviewed two chefs working in local street restaurants and three chefs at the Projects Abroad kitchen.
What is Indian Bread?
Indian breads differ greatly in their appearance, texture and taste. There is a different bread for every occasion. Varieties include thin chapatis, rotis and phulka, which are reminiscent of pancakes with their large flat round shape. The ever popular parotta is a smaller, thicker more filling bread presented in fluffy layers of dough. In contrast, there are the crispy poori and batura, which are both fried in oil, and may not be the healthiest option but certainly one of the tastiest.
All of these are vastly different from the crusty loaves of bread that I am accustomed to. With the exception of naan, a bread made of refined flour, which is from the North of India and commonly found in Indian restaurants in England, they were all new to me. Traditionally enjoyed with either meat or vegetable gravy such as a sambar, Maduraiites enjoy these breads at breakfast or for dinner, but not at lunch, where rice is preferable because it is considered the ‘heaviest’ meal of the day.
When I discussed the importance of bread in the Indian diet with the Projects Abroad chefs, Suresh, Silambarasan and Shankar, I enquired as to whether they had ever eaten bought pre-made sliced bread. They responded with looks of horror. They claim that bread is only eaten when the chefs are, “too ill to make fresh bread!”
Ingredients and Preparation
All varieties of bread contain flour, water, and salt. For chapati, phulka and poori, 100 percent atta or wheat flour is used, whereas for parotta and batura, maida or refined flour is used, along with a fair amount of oil, a little milk and, for some recipes, also egg. As I observed at the Projects Abroad kitchen, the difference between the taste of Indian breads is created through the process of making the dough and most importantly, the cooking rather than a significant difference in ingredients. The actual cooking process takes a mere matter of minutes.
For chapatis, it takes only five minutes to make the dough. For parotta, a longer process is necessary to create the distinctive layered effect, in which the dough is carefully manipulated into a swirled shape and then left to set. Batura and puri are both fried in oil, whereas chapati and parotta are cooked on a ‘tava,’ which is a large gas stove. Phulka is first cooked like chapati, and then cooked directly on a high flame so that it is softer and more like a crepe than a chapati.
Having seen the relatively simple preparation that went into making the bread, and the fresh steaming results, I felt somewhat ashamed and embarrassed by my lazy approach to bread back at home, which I never make myself.
Of the many chefs we met this month for our special edition on South Indian food, there was a unanimous answer when it came to Madurai’s favourite bread. It is undoubtedly the parotta. Its soft layers of creamy dough prove irresistible. In fact, such is the importance of parota in Madurai, that there is a variety named ‘Madurai Parota’ in its honour!
According to H.A Saravanan, owner of New Janani Mess, the process of making parotta is the most complex due to its layered texture. In my opinion, however, the time consuming process is definitely worth the end result. Saravanan serves parotas for Rs.6 a piece to 300 customers daily from 12.00am -12.00pm, adding up to around 40 kilograms per day!
A street stall chef, Bagyaraj, explained that such is the demand for parotta, he no longer enjoys the job as much as before because he finds it difficult to keep up with the demand. He also faces the impatience of customers who just cannot wait to tuck in, putting him under pressure.
Personally, I share Madurai’s love for parotta, and am not eagerly awaiting my return to England, where parotta and indeed, all South Indian breads are yet to be discovered, and gain the appreciation they deserve.


This is an absolute favorite of mine. It's a great appetizer, snack, party treat, or dinner. It's warm and cheesy and just all-around amazing! Give it a try, I promise it's delicious :)
1/2 lb chopped bacon
1 lb ground beef, turkey or chicken
12 ounces Velveeta cheese, cubed
1 13.8ounce pizza crust
1 1/2 cups shredded cheddar jack cheese
1 teaspoon garlic powder OR 1 tablespoon minced garlic
1/2 teaspoon black pepper
1. Preheat oven to 425 degrees. Place parchment paper or aluminum foil (shiny side down) on a baking sheet.
2. Cook bacon in a large skillet. Once cooked to your liking, remove from skillet.
3. Cook ground meat in bacon grease until cooked through. Drain excess grease, return to heat.
4. Add bacon to pan, mix together with meat. Add in seasonings, mix together. Mix in Velveeta cubes, stir until a melted, gooey mixture.
5. Roll pizza dough out on baking sheet. Spread the cheesy meat mixture onto dough, leaving space at the edges.
6. Sprinkle shredded cheese over meat. Roll up pizza dough, long ways. Pinch ends closed. Flip to so the seam is against the baking sheet.
7. Bake for 15-20 minutes, until golden brown. Allow to sit for 5-10 minutes before slicing.


Sunday, December 10, 2017
Worship & Waffles Gospel Music & Brunch
Seating Times: 10:30am (doors open at 10am) and 1:30pm (doors open at 1pm)
Tickets: $35 + tax & fees per person
Purchase Tickets: Online or by calling Tropicana Laughlin Box Office at 1-888-888-8695
Listen to the sounds of gospel music and enjoy a buffet brunch in the Pavilion on Sunday, December 10, 2017.
Before and during the gospel performance by Soul Tie, enjoy an amazing all-you-can-eat buffet. Dine on breakfast favorites including a waffle and French toast bar. Entrée selections include fried chicken, smoked brisket and oven roasted salmon. Cash bar available.
Menu subject to change. Management reserves all rights.


April 4th, 2010 Author: Vaibhavi
|Chana dal||1/2 cup|
|Mustard seeds||1 tsp|
|Turmeric powder||1/2 tsp|
|Fresh coconut||1 cup|
|Coriander leaves||1 tbsp|
How to make Papaya Ki Sabji:
Soak chana dal in warm water for 20 min.
Remove skin of papaya and make small pieces in square shape.
Chop green chilly and coriander leaves.
In a kadai heat oil and add mustard seeds.
When seeds start to splutter add hing and kadipatta leaves.
Now add green chilly and soaked dal.
Stir and cover the pan on low flame for 2-3 min.
Add papaya pieces and turmeric powder with 2 cups of water.
Add salt and mix finely.
Allow to cook for 4-5 min on medium flame.
Lastly add coconut, jaggery and coriander leaves.
Papaya ki sabji is ready.Tweet


Last summer, when I was traveling in Oaxaca, I ate my first insect. I’ve never been a super adventurous eater, but I always like participating in local customs. One of the customs in Oaxaca is eating chapulines, a type of small grasshopper. They can be eaten individually by the handful or used as a topping on a number of foods like esquites (corn). I didn’t fall in love with the taste of the grasshopper that I ate, but it wasn’t bad and I could definitely see that it would be a valid source of food.
This year, as part of a persuasive unit about global food issues, I wanted to incorporate the practice of eating insects. The more I researched, the more excited I was about this topic! Here are some reasons this topic works well:
- Student interest: This is definitely a subject that pulls students in because of the “ick factor”. Some feel very strongly that eating insects is disgusting.
- Culture: Many cultures world-wide eat insects. If you are a language or social studies teacher this is a good opportunities to teach students about other cultural practices and points of view.
- Environmental aspects: Many of the arguments for eating insects have to do with the lesser impact it will have on the environment when compared to meat. Exploring these could take students into a science unit about the environmental effects of the food we consume.
- Argumentation: It is a good topic to work on forming arguments for and against. It forced my students to think of arguments beyond just “it’s gross”.
I introduced the topic by showing pictures of certain uncommon foods or foods that were considered a delicacy and having students talk with a partner about if they had ever eaten the food. Then I asked who had eaten insects and asked why American culture considers things like lobster and caviar an expensive delicacy, but considers eating insects gross. We talked about how Mexico has a tradition of eating insects and looked at a video of how different insects are cooked and eaten there. NEWSELA has some great articles about eating insects, including one that specifically looks that how Mexico is rekindling this tradition.
As this lesson was for my Spanish Language Arts class, many of my students have Mexican heritage or were born in Mexico, so they were able to add a lot to the conversation with their personal experiences. Indeed, most of them had eaten some type of insect. Other students could relate to eating insects when they had tried them on a school camping trip.
My colleague mentioned that she had once bought chapulines for her students. I couldn’t find them at our local Mexican grocery store, but I did manage to find them on Amazon (see below for affiliate link), so students who wanted to were able to trying eating insects.
We then looked at other countries where insects are eaten and talked about the advantages that eating insects has over eating meat. Students did an Edpuzzle video with questions about eating insects (search “comer insectos” in Edpuzzle to find it) and then in a group had to create three arguments for and three arguments against eating insects.
This lesson only took two class periods, but as we go further into this persuasive writing unit and do a group debate and research project I have a feeling that many students will choose this topic, now that they have learned more about it.
Some of the useful videos I found are down below, and if you’d like to purchase the worksheets I created for this lesson, they are in my Teachers Pay Teachers store available here.
If you want to read more about eating insects when traveling abroad check out my post.


I can’t even begin to explain how wonderfully rich and decadent these babies are.
I am typically a chocolate kind of girl when it comes to dessert but these pears are something else.
Poached pears sound super complicated but I think it’s actually the easiest dessert on the planet.
We used THIS recipe.
Basically, you put 500ml of red wine into a pot with 1 cinnamon stick, 2 cloves, juice of 1 orange, slice of the orange rind, and 1/2 cup of sugar.
Bring that to a boil and simmer for 5 minutes.
While you are waiting for that. Peal you pears and cut off the bottom so that the pears have a flat surface – keep the stem on (for presentation purposes of course!).
Once your home smells like mulled wine is on the stove, place the pears in the pot. Simmer for a total of 30 minutes, turning the pears every 5 minutes or so for even colour.
Take the pears out, let them cool, and reduce the wine mixture to a wonderful syrup.
When you’re ready for eating, place the pears upright on a plate, spoon some of the syrup over top, add some whipped cream, and you have yourself the most elegant and ballin’ dessert..ever.


Easy Recipe Deluxe 1.6.265
Recipe database, meal planning and grocery shopping manager
Easy Recipe Deluxe is a recipe database, meal planning and grocery shopping manager. Features include organize recipes by category, main ingrdient or style, nutrition calculation, create shopping list of meal plans and more...
Expire: ................ 30
File size:.............. 6.96 MB
Release date:...... 01 Feb 2008
Last update:........ 18 Nov 2010
Publisher review for Easy Recipe Deluxe 1.6.265:
Review by: WenSoftware
Easy Recipe Deluxe is a full-featured, easy to use integrated recipe database, meal planning and grocery shopping management program. With Easy Recipe Deluxe, organizing your database is easy. Recipes are organized as folders by their categories, main ingredients and cuisine styles with a Windows Explorer-style interface. The Recipe Editor is designed to make recipe entry and editing an easy task. You can even paste recipes in supported formats directly in to the editor. Ingredients in your recipes can be linked to the USDA nutrition database. It calculates the nutrition values automatically. To create a shopping list of your meal plan or selected recipes is a snap, the program condenses the total amount of each ingredient and imports cost information from the ingredient database. Other features include import and export Meal-Master and MasterCook recipes, transfer recipes between cookbooks, email recipes, search and replace, SQL support, index card printing and more...
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Win7Dwnld.com update information of Easy Recipe Deluxe 1.6.265 full version periodically using publisher pad file, so some information may be slightly out-of-date. Please check information before relying on it. Using crack, password, serial numbers, registration codes, key generators, cd key, hacks or encouraging software piracy of Easy Recipe Deluxe 1.6.265 is illegal and prevent future development of this program. On Win7dwnld.com download links are directly from publisher sites. Easy Recipe Deluxe torrent files or links are not allowed.
Based on 27 ratings. 27 user reviews.
Easy Recipe Deluxe awarded on 07 May 2011 with "5 Stars" award
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Well, I messed up dinner. I did. I hate it when I do that! I have had my mind on peanut chicken over jasmine rice all weekend. Then I thought, why not peanut chicken with potatoes? Wha? I know, I was kind of thinking about massaman curry and peanut chicken. So I gave it a shot, and it sucked. So, I chucked it, threw an adult temper tantrum, and pulled myself together. Then I realized I used all my green onions, I only have a smidge of cilantro left, and I forgot to get limes and ginger while I was out and about. CRAP! Oh well, it was simple peanut chicken over rice, at least my sauce tasted great!
For peanut sauce, I generally use Allrecipes “The Best Thai Peanut Sauce”, but of course I do not have any limes or ginger. I still enjoyed it regardless.
I didn’t get my workout in, I piddled around the house a bit and did some light garden work. Tomorrow is a new day! Now no more Pouty Patty over a spoiled meal! Perhaps wine will help cure that.


Strawberry daiquiri body butter
Giving a nod to the delicious strawberry daiquiri invented by an American mining engineer named Jennings Cox, who was in Cuba during the Spanish-American War. The basic recipe contains rum, water, lemon,or limes, and sugar. Later ice took the place of the water that was included in the original recipe, and different variations such as strawberries and bananas are prevalent today. You can get the real strawberry daiquiri taste by muddling in some fresh strawberries in with the rum. Named after the beach in Santiago, Cuba The Daiquiri is loved by many near and far.


Yesterday I read that the Listeria outbreak has expanded yet again, to more frozen produce. The timing could not be worse for me because I am 23 weeks pregnant right now. (Listeria is an even greater concern during pregnancy, it can cause complications). I had been enjoying the occasional smoothie, to ensure I get a lot of the nutrients I need. (Plus it is getting HOT ). So this recent Listeria hysteria is another reminder of why I am learning to grow and preserve food. The old adage is true, if you want something done right you have to do it yourself.
It is strawberry season right now, and I could not resist the big box of 100% organic strawberries that were for sale at the local farm store. I have never actually purchased strawberries in bulk, and they do not last very long in our house. (My daughter LOVES strawberries, she eats them as fast as I buy them). But the price was $1.00 less per pound if you purchased the big box, so I did it. (I knew I was making a lot more work for myself by doing this because strawberries go bad pretty quickly; they get moldy or mushy in 3-5 days). But for strawberries, the labor is worth it.
Once we got home we ate some lunch then got to work right away. I washed, sliced, and dehydrated a large portion of the strawberries. I was initially planning on freezing a large portion of the strawberries, (because I figured it would be less work and I had the space). However, I read that frozen strawberries only last around 3 months, unless you coat them in sugar. I like to avoid excessive sugar consumption, so that was not an option for me. Dehydrated strawberries can last a lot longer, if you do it correctly. I didn’t dehydrate them for LONG term storage this time. To do that you need to make sure you remove a certain percentage of water, and remove the oxygen from the storage container. I just wanted to keep my large purchase from getting moldy, and have some healthy snacks for travel food.
Freezing the strawberries was more of an experiment. I wanted to see how well it worked before I did it in bulk.
I have seen people literally stick a carton of strawberries in the freezer, with the stems and leaves in place. (Usually because of lack of time, I did not think that was the right way to do it). I asked around, and researched it online, and discovered the proper way to freeze strawberries.
1. Purchase fresh strawberries.
2. Remove the leaves, (hulls) from the strawberries.
3. Wash the strawberries, and sort through them as you do this. Mushy strawberries won’t freeze as well. You want to choose strawberries that are firm.
4. Let the strawberries dry. I put them in a colander and let them air dry for a few hours. Then I pat them dry with a towel.
5. Lay a piece of parchment paper on a cookie sheet and lay out the strawberries individually on the tray. This step is not mandatory, but it prevents the strawberries from clumping together when they freeze. At first I was not sure it would be worth the effort to lay out the strawberries on the parchment paper, but it worked very well with cherries that I froze last year. So I decided to give it a try.
The results were actually very good. The strawberries looked fantastic when they were finished. They looked bright and vibrant, not dull like the frozen strawberries I have purchased before.
I purchased around 13 lbs of strawberries and preserved most of it. So as far as price, I saved about $13.00. (Buying in bulk, as I mentioned previously, was $1.00 a pound cheaper). I did not time how long it took me to dehydrate and freeze the strawberries, but I would say it took a few hours. (The dehydrating took a long time because I sliced the strawberries first). So I am not sure I was saving that much money, once the cost of labor is factored in.
You can’t put a price tag on the taste of local grown organic strawberries. The taste is superb, no question.
Obviously if you grow your own strawberries, you will have a significant savings. This is something I am working on. I purchased around thirty strawberry bare roots and planted them this year. The harvest will be small this year, but hopefully much larger next year. (Organic bare roots are inexpensive; you can buy them on Amazon. Strawberry plants are more expensive).Saving money is not the only reason I am learning how to preserve food. I like having control over the quality of food I consume. The growing season is short, and the winters are too long. I want to have good quality food year round. Eventually, when I have the space, I hope to grow more and preserve more food. (Someday I will learn how to can. It is on my bucket list for this summer).
So avoid Listeria contamination and enjoy delicious strawberries in your morning smoothie. Get out to the strawberry patch or farmer’s market and get yourself some strawberries.


Geist is a bar and restaurant set in a historic 1900’s blacksmith shop in Germantown, on Jefferson St right in front of the Nashville Sounds stadium. I originally went when it first opened earlier this year for drinks with some girlfriends, but had yet to go for dinner and it’s been on my list.
Sean and I wanted a date night before we would be apart for almost a week due to separate travel plans. We were looking to stay nearby and go somewhere that would be fairly quick as we both still needed to pack. Geist seemed the best candidate: a short walk down the street, romantic atmosphere with a great looking menu and a place neither of us had tried.
The decor is gorgeous with high back, comfy seats and stunning chandeliers – a perfect date night spot. I love the exposed brick, original wood floors and lofted ceilings – you can certainly imagine it as a blacksmith shop. I also absolutely love when restaurants restore historic buildings!
We started with a cocktail and our waitress was super friendly and upbeat. She took our drinks menu and assured us she would be right back to explain the menu. I ordered an espresso martini, which is a rare choice for me outside of an after-dinner drink, but was really calling my name for some reason and it didn’t disappoint. Sean chose the Stingray; both of the cocktails were really delicious, however at $13 a pop we found them overpriced for what they were, especially when we could go up the road to Rolf & Daughters and enjoy a similarly tasty drink for $1-$2 less. Well, we had a good half hour to sip on them and enjoy each other’s company, all the while becoming increasingly hangry, the night about to take a turn for the worse.
After we received our drinks, we didn’t see our waitress again for at least 30 minutes. We were constantly looking around to grab any server’s attention. I was starting to get the shakes from drinking on an empty stomach right after working out (I know, bad idea). Hadn’t our waitress just so confidently state she’d be right back after taking our drinks order? Instead, we finished our drinks by the time we finally got her attention to put in a food order. Not a great start. Good moods were rapidly dissolving and our “fun date night” morphed into a disgruntled convo consisting solely of the restaurant’s service. Nonetheless we moved on, ordered several small plates and our waitress profusely apologized.
We started with the leek kimchi, grilled peach, and cucumber salad with citrus vinaigrette and the asparagus and burrata with griddled bread. The peach salad was absurdly tiny for the price of $13. However, I thought the kimchi paired with peaches was an innovative, unique take and I enjoyed the flavor combination. The asparagus burrata was good, but nothing new for a burrata dish. I did really like fresh dill added in and the perfectly griddled sourdough. But, it was also very pricey, $14, and we had to ask for more bread as it only came with two small slices.
When we received our food, a server appeared with two limoncello shots to apologize for the delay. It was a very nice gesture and we appreciated it, but instead of moving on the servers became overly attentive hovering and trying to remove our drinks before we were finished. It was hard to have a private conversation with the wait staff constantly lurking nearby to cater to our every whim.
Next we had the braised octopus, oven dried tomatoes, and roasted peppers. The octopus was overcooked and again, a small portion of only one tentatcle for the cost ($14). The ratatouille-esque tomato and roasted pepper sauce underneath was the star – the summery vegetables and herbs were cooked in olive oil together until the flavors melded into a perfect confit of sorts. I don’t think the daikon radish on top added anything other than perhaps a garnish for presentation.
We were then surprised with another complimentary dish, the roasted heirloom carrots with farmers cheese. This was my favorite dish! The carrots were smoky and perfectly cooked, which can be hard to do without making them soggy or too al-dente. I loved the buttery radish, and the farmers cheese paired well with the smokiness from the vegetables.
Lastly, we had the braised lamb, spiced yogurt flatbread. First of all, this is most definitely not a flatbread. It was more akin to a tortilla. Secondly, the portion was again, tiny and overpriced, $16 for about 2-3 oz of lamb. If you take a look in the picture below you’ll see there’s enough there for each of us to have a bite with the smallest swoosh of spiced yogurt. Size and cost aside, the lamb was cooked to perfection and was full of flavor. I wasn’t as impressed as Sean was, but it was still a tasty bite. We didn’t really eat the “flatbread” and I’m not quite sure how it’s meant to be eaten. Should we have rolled it up into a burrito of sorts? The consistency was soft like a burrito and not crunchy enough to be able to eat it flat. We ended up just eating the filling and leaving the bread.
Sadly, this was not the best experience and the quick date we were looking for turned into an almost 3 hour dinner. While we enjoyed several aspects of the dishes, overall, the high cost and small portions outweighed any enjoyment we had in the food. The cost was on par with Rolf & Daughters, another small-plates focused restaurant in Germantown, despite the food being nowhere near the same caliber. We don’t mind paying for a nice meal out if the cost adequately reflects the quality of food and if not quality, then at the very least quantity; not the case at Geist.
Then there was the terrible service. The servers did their best to make the delay in ordering up to us, becoming overly attentive to the point of hovering (which, totally killed our date vibe BTW) and offering complimentary limoncello and carrots. Even so, whomever was behind the decision to give us free food and drinks forgot to communicate with our waitress and she charged us for the “complimentary” carrots as well as the extra bread for the burrata.
We were really perturbed about the extra bread fee. When we asked for extra bread we were not informed there would be an extra cost; I was once a waitress and it’s server101 to inform your patrons of any added fees….even Chipotle does, “that’ll be extra for quac.” We didn’t bring it up to the waitress as we were already embarrassed by the flurry of activity around our table and didn’t want to call further attention or make a scene, but we did show the charge for the carrots we didn’t order in the first place. She kindly apologized and corrected our bill coming back with warm chocolate chip cookies. Who doesn’t love a chocolate chip cookie warm out of the oven? They were delicious and we really appreciated the gesture.
I really wanted to love Geist and I hope this was a one-off scenario. Despite the fact the menu is full of things I love, the decor is gorgeous and drinks delightful, I doubt I’ll be back any time soon except maybe to try their Champagne Garden.


What I established last week was that Trinidad and Tobago, like most small island states that were once colonised by imperial powers, relies heavily on imported foods for its sustenance.
All our staples—grains (wheat, rice, maize), dairy products (milk, cheese, butter), sugar, edible oils, white potatoes, beans and pulses—come from abroad; mainly North America, the European Union, Australia and New Zealand.
As a British colony up to 1962, the agro-economy was structured, not to feed the nation, but to benefit Britain. Hence the main cash crops were cocoa and later sugar, in huge quantities, for export to the “mother country” where these commodities were processed.
Other crops were cultivated and livestock reared based on individual needs and initiatives, such as corn, pigeon peas, vegetables, root crops, cattle, pigs, ruminants, rice, fruits, or corporate interests like coconuts and citrus.
It is not by accident that most ex-colonies remained reliant on their former masters for basic foods even though many of them had the critical resources required for production—arable land, adequate water, fertilisers, and, in our case, energy to fuel mechanisation and processing.
How we and billions of other human beings who live in tropical and sub-tropical countries that do not grow wheat—ended up with that crop as our principal grain—such that we think we cannot live without bread, roti, pasta and so on—explains the most damning, deleterious effects of colonialism and imperialism.
During World War II, when shipping across the Atlantic was very risky—German submarines sank numerous cargo vessels—people were forced to grow produce on all available lands, and to eat what they grew.
Cassava flour (farine), corn flour, other tubers and ground provisions supplemented the limited wheat flour available. Based on stories I heard as a boy—I was born in 1946, one year after the war ended—Indians easily adjusted to a “dhal” made from pigeon peas.
Black eye peas were cultivated, and “common fowl” that provided meat and eggs, could be found in most backyards, even those of the genteel folks from Woodbrook and St Clair.
Necessity, I suppose, not to add hunger, was the mother of adaptation.
Afterwards, when oil became the engine of the economy and we could import not just flour and rice but eggs and potato chips, food production went into free-fall.
In its 20-or-so twilight years, the sugar industry was a heavily-subsidised burden. Rice production and quality all but collapsed. Cocoa went into a coma.
Even vegetables that we were so good at growing were replaced by concrete and billboards—along the Churchill Roosevelt Highway, from Barataria to Waller Field, were once lush-green fields laden with produce.
Now, with the oil dollars reading low, we are talking about reviving food production, cutting the TT$4 billion annual food import bill.
It’s not that successive governments did not lend some focus and spend some money on stimulating food production.
In the 1960s, the PNM in government established large livestock farms on State lands in Waller Field, Carlsen Field, and elsewhere. Subsidies and incentives were allocated to encourage farmers to engage in agriculture, fishing, etc.
But with revenues from oil addling our brains, these initiatives turned into exercises in futility. Farm labour migrated to the more lucrative construction industry that boomed. The rain-fed paddy fields of Caroni, Oropouche, Barrackpore and elsewhere were backfilled and transformed into housing and commercial estates.
And since we could afford to buy the foods we needed—not to add the metropolitan processed junk we hankered after—why should we bother to “bun in de sun” growing stuff that our children will not eat?
It was not by accident that the fast-foods culture that transformed entire populations in developed countries into disease-ridden, pills-popping, grossly-overweight beings, added to our woes.
I have not seen this data collated anywhere, but when one fast-foods chain boasts of TT$1 billion in annual sales, this tells me that we spend approximately TT$4 billion a year consuming disease-and-death-dealing junk.
Add to that at least TT$5 billion in medical bills, for those who eat their way into the so-called lifestyle diseases, and the food and health landscape takes on a grim, TT$10 billion funereal facade.
In other words, we are spending huge amounts of foreign exchange in importing foods—much of which make us sick—rather than growing and eating more nutritious fruits and foods, however little these may impact our overall consumption.
If each household has one main meal a day comprising local produce—ground provisions, breadfruits and vegetables—we might save TT$1 billion a year in foreign imports.
If we eat some tropical fruits once a week, grow a few vegetables in our backyards or buy from the neighbourhood farmers, we’ll put another dent on that US-dollar bill.
Next week, I close with where I think the policy-makers are going wrong in their bid to resuscitate food production.


All of us have our unique favorites, but there are certain things that best restaurants have in common. They are the locations that stay in operation no real matter what the economy is doing. You realize who they’re after one meal. They become part of your network of comfort. Cafes, diners, bistros, or pizzerias, each of them share five characteristics.
1) Welcoming: The Best restaurants know making their customers feel truly welcome. They do not put on a fake smile or have-a-nice-day line, but give you a genuine warm welcome and seem to really care about their customers’dining experience. Often these places are privately owned and operated by somebody who loves the cafe as much as you do.
2) Consistent: The places you like are consistent in the grade of their food offerings. They may change their menu to keep it fresh, but the fundamental flavor of the eating establishment stays the same. The Best restaurants in Honolulu The kind of cuisine is reliable and what you anticipate whenever you walk through the entranceway and order from their menu. If you should be dying for BBQ, you do not want to find that the menu has changed to vegan.
3) Fresh ingredients: Irrespective of what sort of menu the most effective restaurants have, they prepare the dishes with the freshest ingredients. No frozen, canned, or stale ingredients are put on your plate. Whether or not they serve pizza, salad, or fish at a high quality place, you know the veggies, sauces, and meats are very fresh.
4) Engaged Wait Staff: The foodstuff can be fantastic but when a surly, negligent, or bored waiter serves it, it is a subpar dining experience. The person who takes your order and returns with your plate of food must certanly be knowledgeable, prompt, courteous, and actually wish to be there. When waiters enjoy serving people, their customers have a much better dining experience. Often, this says much in regards to the management, as well. Well-treated employees have better attitudes.
5) Talented chef: Let’s face it; anyone preparing your meal is where in fact the buck stops. This professional has to know very well what he or she is doing. A chef or cook must certanly be passionate, talented, and skilled to be able to transform raw ingredients in to the tasty entrees and side dishes on your plate. He or she should also be able to work under pressure because this really is overly busy work.
The best restaurants can be comforting places to be. Being fed delicious food in a pleasant environment is nourishing for the soul. Did you know that food created using love actually is better for your system? Places which are welcoming, consistent, use the freshest ingredients, employ engaged wait staff, and have an accomplished chef in your kitchen become their customers’favorite spot to dine permanently reasons.


Wheat Market Outlook and Prices
The Wheat Market Outlook is provided by Mercantile Consulting Venture Inc.
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- World Wheat Overview:
- Wheat Market Outlook
- Primary Elevator Bids
- Grade Spreads in Canadian Dollars
- Relevant FOB Prices and Calculated Basis
- Statistics Canada published their first report on expected seeded acreage by crop for 2017 last Friday (April 21/’17).
- Nationally, Statistics Canada expects Canadian farmers to seed 23.2 million acres of all varieties of wheat in 2017. Total wheat acreage is virtually unchanged from last year.
- At 22.4 million acres (virtually unchanged from last year), Prairie producers are expected to seed 91% of the total Canadian wheat acreage.
- Alberta anticipates wheat acreage to be up 9% to 7.4 million acres, a possible record high, but less area is expected to be dedicated to durum, down 8.5% to 1.1 million acres.
- Saskatchewan farmers expect wheat area to decrease 2.5% to 12.1 million acres. This is due to an 18.8% drop in durum acres, to an anticipated area of 4.1 million acres. Spring wheat acreage is expected to increase by 9.1% to 7.5 million acres.
- Farmers in Manitoba intend to plant 2.8 million acres of wheat, down 9.6% from 2016.
Global wheat and trade:
Below is a brief synopsis on this week’s market events in the major wheat origins.
- During week 37, 304k mt of wheat (excl. durum) were delivered into the handling system. Canada loaded 275k mt for export; 9.5 million mt year-to-date. This is 20% or 2.3 million mt lower than last year-to-date.
- Per StatsCan on Friday, Canadian acreage seeded to spring wheat is forecast to increase by 8.2% (+1.3 million acres) to 16.7 million acres (from 15.4 million acres last year).
- Producers delivered 88k mt of durum into the handling system. Durum exports during week 37 amounted to 95k mt; 3 million mt year-to-date. This is 13% or 442k mt lower than last year-to-date.
- StatsCan forecasts total Canadian acreage seeded to durum to drop by 16.9% (-1 million acres) to 5.15 million acres (from 6.2 million acres in 2016). This was higher than expected by the Canadian and international trade.
- Agriculture and Agri-Food Canada (AAFC) raised their total Canadian wheat stocks estimate for the 2016/17 crop year to 7.3 million mt (5.2 million mt last crop year).
- Concern is growing in the trade that ongoing cold temperatures and snow could push seeding dates in Canada well beyond ‘optimum’ seeding dates.
- US wheat inspections were 672k mt (season total 851 million bu ,up 32%). Export wheat sales were 414k mt (season total 1,016 million bu, up 41% against USDA’s 32% expected increase). Wheat sales continue to run above USDA projections.
- There was speculation that US HRS acreage will be less than expected this year due to higher soybean crop insurance. In addition, year to date HRS plantings were just 13% complete against 25% last year and 21% average. Remember that HRS is the only class of US wheat to see a decline in stocks this year, which will put increased focus on Canada where snow and excess moisture could cause significant delays in seeding.
- US winter wheat ratings were up another 1% to 54% Good to Excellent against 57% a year ago, and it remains ahead of normal with 19% headed against 11% last year and 13% average.
- EU weekly soft wheat shipments were 346k mt for a season total 19.6 million mt, down 19%.
- France and the Iberian Peninsula remained dry, while central and eastern Europe was near normal precipitation with temperatures slightly below normal.
Significant purchases: Quiet market with few trades to report.
- Korea bought feed wheat for late August shipment at around US$192.75 /mt; the price was US$5.25/mt higher than last week’s purchase.
- Iraq will try to buy wheat via direct contracts outside the tender system because of their failure to procure anything in recent tenders.
- It is now almost 6 weeks since the last Egyptian GASC tender for wheat.
Significant events this past week:
- Futures: Kansas City and Chicago wheat futures fell sharply (contract lows in KC) whilst Minneapolis fared better on the planting/weather concerns for US and Canadian spring wheat.
- Funds: Spec funds added another 7,667 contracts to their net short position in Chicago Wheat Futures and options.
- EU: EU wheat futures closed down on a firm €uro, a wetter Black Sea forecast, weakening cash values in Russia and the lower CBOT.
- Consensus suggested that dryness in the west was a bigger concern than the cold in the east, and there is very little rain in the forecast. There are already some water restrictions in place in France, and concern will grow as we head into May.
- Conditions in the east, Balkans and Black Sea remain generally good however, and the real threat to France would be another year of a small crop compounded by low prices in the Black Sea. Cash premiums and port data suggests a continued improvement in shipments from the EU.
- Argentina: Argentine Fob values dipped by US$3/mt with 12% protein offered for May at US$190/mt plus US$4/mt per month, but with bids $5-8 lower. The 11.5% protein wheat discount remained unchanged at US$10/mt with 11% protein a further US$5/mt less. Farmer selling rose to 10.8 million mt against just 6 million mt last year.
- Bolsa De Cereales published their first estimate of new crop acreage at 5.5 million ha up 8% on this year, with a crop number of 17.5 million mt given normal weather. Soil moisture levels are good and new crop prices are favourable.
- Australia: Australian Fob values fell about US$4/mt on the week and sowing has begun in both Western Australia and Queensland with recent rains providing generally good conditions.
- The US agriculture attaché for Australia lowered cereal exports to 22 million mt for 2016/17 and 18M in 2017/18. This means that wheat ending stocks in Australia will be greater than expected.
- Russia: The Black Sea was quiet with values nominally unchanged, although it remained tough to find a firm buyer in front of the US$15/mt old crop-new crop inverse. New crop feed wheat was again the most traded item, ending the week with a bid-offer spread of US$159-164/mt. The harvest C&F shorts to both the EU and Asia have reached volumes which may be hard to cover.
- Midweek the Rouble traded below 56 against the US$, its highest level since early July 2015.
- According to the US Ag attaché to Russia, the marketing year (MY) 2017/18 forecast for wheat production is 66 million mt, 9% (or 6.5 million mt) lower than last year, but still above the 5-year average of 56.5 million mt. Grain prices in the spring of 2017 are lower than in spring 2016, and continue to decline because of large carry-over stocks and stagnant domestic and foreign demand for grain. A rouble that is stronger than last year is also curbing grain exports from Russia. The decreasing grain prices may affect farmers’ spring grains planting decisions.
- Ukraine: Wheat production in marketing year (MY) 2017/18 is forecast at 23.9 million mt, a decrease of about 11% from the previous season based on decreased winter crop area compared to the previous season, which is not expected to be offset by spring plantings. Exports of wheat in the new season are anticipated to reach 12.9 million mt, a 19% decrease compared to the previous MY.
- Bangladesh: In MY 2016/17, Bangladesh’s wheat imports are estimated at 5.7 million mt, a 21% increase from MY 2015/16 due to record low prices in the international market and comparatively high prices in the local market.
- Bangladesh’s wheat imports for MY 2017/18 are forecast at 5.9 million tons (1.35 million mt by the Government and 4.55 million mt through private commercial sales). The import forecast in MY 2017/18 is 3.5 percent higher than the previous year due to changing food consumption habits, fast urbanization, and expected lower prices in international markets. Bangladesh meets 75 percent of its wheat consumption needs through imports, sourcing lower quality wheat from Russia and Ukraine, and higher quality wheat from Canada, Australia and the United States. According to trade sources, during the current MY 2016/17 about 40 percent of wheat imported is sourced from Russia and 30 percent from Ukraine.
- Vietnam: The marketing year (MY) 2016/2017 wheat total consumption is estimated at 4.35 million mt, a considerable increase (1.675 million mt increase) compared to 2.675 million tons in MY 2015/2016. This is due mainly to the increase feed use of wheat, as feed wheat prices were competitive compared to corn in the international market.
- The MY 2017/2018 wheat consumption forecast remains high due to wheat prices, which are expected to still remain low due to larger crops in wheat producing countries in MY2016/2017. The increase in feed wheat consumption is reflective of the growth in the feed industry. At the same time, increase consumption for milling wheat is driven by the on-going demand for wheat based products in the fast food industry. The total consumption in MY 2017/2018 is smaller than in MY 2016/2017 due to smaller demand for feed wheat. The demand for milling wheat will see a slight increase.
- The increase of milling wheat use includes an increased use of top-quality wheat for higher quality wheat based products introduced by western food outlets. The demand is increasing steadily for U.S. wheat, which is considered as premium quality wheat.
- There are some crop concerns developing:
- Dryness across Western Europe
- Late US/Canadian spring plantings
- A potential high abandonment rate on US winter wheat (on a 100-year low acreage), and
- A record fund short
- All come together just as the world’s crops are moving into their prime growing/planting season. This likely means that downside looks limited to values from here until the crops are made. However, so far, there has been no spark to trigger fund short covering.
Primary elevator bids data source: PDQ
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Expansion of in vitro selection to develop FHB and leaf spot resistant wheat and barley
This project involves the development of wheat and barley germplasm with resistance to two important diseases: Fusarium head blight (FHB) and tan spot.view all


While not an original idea, this is one that I love. The cookies are fairly standard sugar cookies, but have the added bonus of delighting kids and grossing out parents. They are, however, fun for everyone to make. They are a staple for any magical pantry, and variations are only limited to imagination. Try making some for unicorns, dragons, phoenixes, and any other mythical creatures you can think of, then be sure to share your photos!
Mythical Creature Poop
Prep: 30 min. * Chilling: 1 hour * Baking: ~10-15 min
Makes a variable number of poos
- ¾ cup butter
- 1 cup sugar
- 2 eggs
- ½ tsp. vanilla extract
- 2 ½ cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- Dragees (those little sugar balls, in silver, pearl, or other colors)
- Edible glitter gel
- Paint brush
- Food coloring
In a large bowl, cream together the butter and sugar, followed by the eggs and vanilla. Add the dry ingredients and mix thoroughly. Separate into several small bowls and mix in colors. At least 3 colors is best, but more add variety. For example, unicorns might have rainbow colored poop, while dragons might have shades of green; use your imagination! Chill the dough for at least 30 minutes.
On a lightly floured surface, roll out the dough into long ropes. Combine several colors into one long, thick rope, and twist. This must be done carefully
Preheat oven to 400° F, and line a baking sheet with parchment paper. On a baking sheet, gently arrange the dough into poo shapes, being careful not to break up the spirals of dough. Try different shapes for different creatures.
Bake. Push in the dragees as soon as the cookies come out of the oven, making sure to push them at least halfway in so they don’t roll out. Brush with glitter gel, then add a few well placed sprinkles.


With help of our friends at Van Gogh Vodka and Ron Abuelo Rum, October made some wonderfully sweet and yummy hot buttered rum featuring caramel vodka and rum as the highlights. This is a great drink to make during those cold winter months when you need something rich to drink. It has very simple ingredients so it’s a great recipe for bartending experts and non bartenders alike. Below is the recipe. Cheers!
3 oz Ron Abuelo Añejo
1 oz Van Gogh Dutch Caramel Vodka
2 Tbsp stick Unsalted Butter, softened
2 Tbsp Brown Sugar
2 Tbsp Honey
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Nutmeg
Add all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix the ingredients together until they are well combined and have formed a batter. Add Ron Abuelo Añejo rum and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.