The most romantic holiday is upon us, and you should start getting excited! For us, Valentine’s Day isn’t just about spending time on a romantic dinner with a significant other, it can also be quality time spent with your best gal pals. And it doesn’t matter how you choose to spend this beautiful day, but definitely grab some of these delicious treats from local bakers to ensure you have that ‘something sweet’ with you!
Easy by Fatso’s
Just the image on Instagram has us drooling! Grab a box full of the best donuts in town, decorated just the right way for Valentine’s Day, and gift this box of sugary goodness to your loved one – or, enjoy it yourself!
Who doesn’t love cookies and brownies?! Sugaries has the cutest little red box, filled with pint sized sugar cookies and the most delicious brownies. Grab a box in time!
Batter & Dough
Although she is best known for her delicious cake pops, this year we’d recommend grabbing a box full of these colourfully decorated profiteroles.
Pie in the Sky
The OG bakers obviously have a killer selection for Valentine’s Day! We are big fans of their cupcakes, and these super cute ones are definitely in our sights. Yum!
Who doesn’t love bark? And that too, homemade? We can’t wait to get our hands on this delicious dark chocolate bark, filled with cranberries and marzipan hearts for a serious sugar high!
Test Kitchen by Okra
Quite literally, the best bakers in town! Stop by the café and pick up a box full of these delicious Italian sweet buns, known as Maritozzo, for your loved ones this Valentine’s Day.


Let’s face it, we live in a world where food temptations are everywhere…which leads to cravings, which leads to eating things that you shouldn’t, which leads to pounds gained.
Again. And again. And again.
Until you’re so fed up with your body that you don’t even know where to begin to get yourself back on track.
Food cravings don’t need to have the upper hand on you anymore. Here’s how you can fight back using your most powerful asset: your brain.
Remember that your mind is an amazing thing. Once your mind is made up about something it’s nearly impossible to change it.
The key to overcoming food temptations and putting an end to food craving is in building negative associations in place of existing positive ones. I’ll break this process down for you in two steps:
Step One: Create a STRONG Negative Association with Unhealthy Food
You may not have realized it, but up until this point you’ve placed unhealthy, fattening foods on a pedestal in your mind. As long as the wrong foods are on that pedestal you’ll continue to give into your cravings and will continue to gain fat.
Take the wrong food off that pedestal by listing off everything negative about them…
These foods make you unhealthy.
These foods cause weight gain.
These foods drain your energy.
These foods kill your confidence.
These foods lessen your quality of life.
These foods damage your love life.
Every time that you feel tempted to eat an unhealthy food, focus on your list of negatives. Kick the junk off the pedestal and put something healthy in its place.
Step Two: Create a STRONG Positive Association with Wholesome Foods
Now that your mental food pedestal has been cleared, put truly wholesome food items on it. Juicy fresh fruit, crispy vegetables and savory lean meats are the place to start.
List off the things that you love about healthy food…
These foods make you healthy.
These foods promote fat loss.
These foods boost your energy.
These foods build your confidence.
These foods improve your quality of life.
These foods enhance your love life.
I encourage you to immerse yourself into the world of healthy, wholesome foods. Browse the aisles of your local natural foods store. Stroll through a farmer’s market. Pack healthy snacks to bring to work. Clear your kitchen of junk.
Use the technique above consistently and you will soon find that healthy, wholesome foods are your favorite. And craving the wrong foods will be a thing of your past.
Call or email me today and I’ll get you started on a fitness program that will change your life and your body forever!
Your new favorites!
So, you’ve decided to ditch your old eating habits and to embrace a new diet of lean proteins and lots of veggies. You know that your new eating strategy will lead to many pounds lost…but you can’t get your old favorite foods out of your mind.
When you spend time dwelling on the burgers and pizzas that you loved, you’re setting yourself up for a relapse.
The best way to stick with your new healthy eating habits is to focus on all the new foods that you now enjoy. Get a new cookbook or visit websites that present new and tasty ways to prepare healthy food.
Find new favorite foods to love – foods that are healthy and guilt free.
This Week’s Recipe
Bacon Wrapped Sweet Potato Fingers
Here’s a tasty, spooky appetizer that’s much healthier than most appetizers while still tasting sinful and indulgent.
Best of all it is really easy to throw together and makes the house smell AHH-MAZING for when your guests walk in!
Courtesy of RealHealthyRecipes.com
What you need Servings: Makes 40 - Nutrition is listed for 2
4 sweet potatoes 20 bacon strips coconut oil spray
1 teaspoon sweet paprika ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon dried parsley ¼ teaspoon garlic powder 1 tablespoon coconut sugar
1. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil and top each with metal cooling racks.
2. Cut each sweet potato in half widthwise and into large fry wedges. You should have about 40 wedges.
3. Combine the spice blend in a small bowl. Place the sweet potato wedges in a large bowl and lightly spray with coconut oil. Toss with the spice blend to coat each wedge.
4. Wrap each slice of sweet potato with a piece of bacon. Place the wrapped wedges on the prepared baking sheets on the metal racks. Bake in the preheated oven for 40 minutes, until the bacon is crispy and the sweet potato wedges are tender. Enjoy!
2 pieces equals: 156 calories, 8g fat, 490mg sodium, 12g carbohydrates, 2g fiber, 1g sugar, and 8g protein.
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Beef imports and exports across the world have been shaped by incidences of foot and mouth disease for well over decade. For many countries the disease has had a severe impact on agriculture and in some cases has had macroeconomic impacts that have limited countries from obtaining incomes derived from foreign sources.
For countries where beef farming forms an important part of the economy the effects have been devastating. Not only are farmers affected, but the entire economy suffers. Countries such as Argentina and Brazil are only two of the South American countries where the impact of foot and mouth disease has been extreme, specifically when it comes to the reluctance of the United States to restrict beef imports from these countries.
It was only in 2015 that the United States in close cooperation with authorities from both Argentina and Brazil began a process to normalize relations as far as the import of beef into America was concerned. However, both of these countries will still have to meet certain regulatory milestones and comply with regulations covering food safety in order to ensure that they continue to have access to the American market.
A schedule of inspections in both in the United States and in country in both Brazil and Argentina will ensure that the required quality standards and safety standards are being met when it comes to the imports from the two Latin American countries.
However not everyone is happy that the ban is being lifted, The U.S. National Cattlemen’s Beef Association (NCBA) said that it would oppose the decision on the grounds that the threat of infection of American beef cattle was till real and that any moves to lift the ban threatened the livelihoods of beef farmers cross the country.
The NCBA has a vested interest in slowing or even stopping the import of beef from both Argentina and Brazil. Both of these countries have a significant export potential when it comes to beef. Prior to the ban in 2014 Brazil alone exported beef products worth in the region of $217 million. That was around 37,000 of processed beef products. Commenting on the lifting of the ban the Brazilian Agricultural Ministry sated that the country could easily be exporting up to 100,000 tonnes of beef products to the United Sates within 5 years.
Both Brazile and Argentina both certainly have the capacity to up exports to the U.S. – both are powerhouses of beef production. For instance Brazil exported beef products worth $7.2 billion to countries such as Hong Kong and Russia. The European Union is also a big customer. Those exports consisted of 1.56 million tonnes of products.
The potential of Brazil and Argentina (as well as other Latin American countries) to increase the level of competition for market share is something that will be at top of mind awareness for both beef lobbying groups and the American beef farmer. However the impact on the buying power of the consumer has yet to be seen.


Passion... Purpose... Possibilities
Join us for a complimentary meal, and sample the atmosphere of one of New England's premier retirement communites. Call or visit a Rental Associate for more information any day, including weekends. See all the reasons why this is home!
Home-cooked meals perhaps do the most for our fine reputation, because the exquisite dining rooms always seem to become the center of everyone's attention - at least three times every day. Meal quality, variety, nutrition, and overall appeal become extraordinarily important as we enjoy our later years.
New Horizons Sample Menu
Both New Horizons use basically the same menu in all dining rooms. The menu below is a typical week of the six-week Winter Cycle. A completely different Summer Menu is served during the six warmer months. Small variations will always occur. In addition to the items shown, a number of popular "always available" items including various sandwiches, omelets, etc., may be substituted at any time for additional choices.
Residents are encouraged to select either our standard "Healthy Portions," or "Half Portions," or "Hearty Portions," and to vary this anytime they wish. Dinner menus typically include salad and three vegetables each evening.
- At NHM soup is typically offered with each lunch, and salad with each dinner meal.
- Red and white wines are typically offered every evening and during Sunday dinner without additional cost.
- All menus are written by an experienced hospital dietitian and are reviewed twice each year by an outside registered dietitian. Both menus and food preparation are routinely discussed, as well, with the resident Food Service Committee in each community. All meals are supervised and prepared by New Horizon's own staff of culinary professionals.
- Typical of the supplemental menu items which are considered "always available" at any meal are a variety of egg omelets; sandwiches such as sliced turkey, egg salad, peanut butter and tuna fish; chicken soup; fresh fruit cup; a variety of ice creams; hot chocolate; homemade cookies, etc.
- Every effort is made to recognize that mealtimes are an extremely important part of every day at New Horizons. Top quality ingredients are used at all times, and meals are prepared with great attention to details. Appropriate garnishes and the friendly companionship of table mates and dining room staff also do much to make mealtimes the highlights of the day.


Fish & Seafood is included in the Healing Foods Pyramid as part of balanced, whole foods, plant-based diet.
It is a food that nourishes the body, sustain energy over time, contain healing qualities and essential nutrients, and support a sustainable environment.
What are the recommended servings of fish & seafood?
Optional*: 2-4 servings per week, including at least 2 servings of fish with high omega-3 content
Serving size 4-6 ounces
In my opinion, the best place to eat and enjoy Seafood and Fish dishes is Green House. Therefore I would like to tell you more about this place, and Mehmet Ayan, Food & Beverage Manager at Excelsior Hotel Baku is the one to help me.
Of course firstly Mehmet told me about the restaurant itself. Green House is located on open air, close to pool. It is open from August 26 2013. There is a wonderful bed of plants and flowers inside, surrounded by plants in pots. Unfortunately the restaurant is working only when the weather is warm and hot. As soon as the weather gets colder, menu of Green House is available in Belvedere restaurant located in EXCELSIOR HOTEL BAKU. There is a one hall in Green House where up to 55 guests can be served.
Mainly in menu there are Fish dishes and seafood. Of course meat and chicken dishes are also available, along with famous Turkish starters. The menu is updated on daily basis, according to the season and specialties. All seafood used in Green House is imported from Turkey. It is differs by gentle and wonderful taste. Variety of Fish dishes and drinks offered in Green House will satisfy every gourmand. By the way you can get everyday information what is offered in Green House on facebook page of EXCELSIOR HOTEL BAKU (www.facebook.com/pages/Excelsior-Hotel-Baku).
Chief cook is Ramal Khashimov. He is a real magician as from the simple ingredients can prepare a wonderful and unique dish. He works here three years already. And of course he guarantees quality and mainly the taste of the food.
Most of us go to restaurants not just for lunch or a dinner. It is possible to eat at home as well. The main reason is to rest far away from city noise, enjoy cozy atmosphere and spend a wonderful time with friends and family. Of course live music is an additional and important plus. As you understand it is not so easy to get all mentioned above at home. And actually not every restaurant can do it. But in Green House you get all of this plus performance of young talented singer who sings in English, Turkish and Azerbaijani languages.
Comfort and quality are main targets in EXCELSIOR HOTEL BAKU. For this reason there is a special transfer from hotel to town and back. This is a Mercedes bus-sprinter for 17 persons. Everyday, including Sat and Sun from 8.30 every hour there is a transfer bus from the hotel to Park Boulevard and back. The service is free as the main reason is guests comfort.
By the way, there is a special offer for each new client – 10% discount on menu!
Green House is the best place for a family rest. Nice interior, delicious cuisine, and high quality service – this is the only place to go for Seafood and Fish dishes lunch or dinner!


About the Founder of Butcher’s Kitchen
With over 25 years of experience in preparing and selling meat, Butcher’s Kitchen founder Ed Ferencik has a lot to offer to both aspiring and experienced chefs. One holiday season, while buying groceries in a warehouse mega-store, Ed found himself surrounded by puzzled shoppers; no butcher was present to answer their questions about the store’s large selection of meat.
As Ed began sharing his knowledge about cooking methods and cuts of meat, he became inspired to provide resources for those who no longer had a corner butcher to offer their help and expertise.
“Having always been involved in the food world in one way or another, be it butchering, cooking, catering or BBQing, it was always the center point of our family get-togethers as well as my way of making a living, for the most part. As it be, my first born son Ed Jr. was raised in this environment (the work, the food, the BBQs, the talk, the parties, etc.) and became enamored by it so much that he chose to pursue it as well, graduating Cum Laude From UNLV with a business hospitality and culinary degree and a Certified Sommelier by the Court of Masters.
The mission of Butcher’s Kitchen is not only to provide professional-grade tools for the home kitchen but also to be your resource for advice, for suggestions, for fresh ideas — to be your corner butcher.”
– Ed Ferencik


Weekly Schedule Breakdown
Summer camp cooking classes typically run for 4 days out of the week, for 3 hours each day, Monday through Thursday for 8 ½ weeks.
Day 1: Cooking Basics
- We cover foundational information such as preparedness, kitchen safety, proper food handling, hygiene, cross-contamination, measuring, and proper food storage.
- Get to know some of the herbs we will be cooking with and learning how to chop fresh herbs and incorporate them into dishes.
- The art of decorating your plate for food
- We’ll also focus on the importance of food labels, and good eating habits.
Day 2: Who Wants Breakfast
- We’ll show kids how to make simple breakfast food items
- We’ll make some amazing things like stuffed unicorn french toast and yummy smoothies
- Kids will learn how to make mini pancakes with fruit on the inside of them
- Fruits cups for breakfast
- How to make different types of eggs
Day 3: Food Around The World
- Kids will be introduced to some simple foods from different places around the world to enjoy.
- Items like Fish Cakes or Colombian Empanadas, Hawaiian Chicken Skewers, Swedish Meatballs or Samosas just to name a few.
- We will also venture to Italy and create some fun and exciting foods that your kids will enjoy.
Day 4: Who Wants To Bake
- Kids will learn how to make cobblers, pies, and cute cupcakes.
- Your child will learn how to create mini desserts to share with the family.
+ We kindly ask parents to come together to assist with hosting the classes at their private residence. This helps to create an environment of trust, comfort, and safety for the kids that attend. We encourage parents/and or legal guardians to be present, in support of their kids and their friends
+ Kids Cooking Camp participants receive a Certificate of Completion (If enrolled in at least 6 consecutive weeks of participation)
+ Each student will receive menus each week along with the nutritional activity for that week. If a student misses a week, they will only receive the recipes for the classes they attend.
+ Payments are non-refundable. If any class that has been paid for is missed, payments will not be refunded for that specific class but can be used as a credit towards week during the summer camp.


Allergens: Wheat (flour)
A large 1.2kg loaf of our wonderful signature Sourdough made using a natural ferment and no commercial yeast.
Ordering info: Our Sourdough is dispatched by post Tuesday to Thursday. We do not dispatch on Fridays to avoid fresh products being held by Royal Mail over the weekend. Please allow at least 48 hours notice before your order is dispatched. When ordering please select either Next available date OR Customer Specified date. If you choose the latter please state the date in the Additional Information box.
Orders are sent by first-class post on the day they are baked and usually arrive the day after dispatch (and baking).
The making of a traditional sourdough loaf is very slow and takes about 18 hours from start to finish. All this time develops a wonderful full flavour from the caramelised thick crust, through to salty and sweet as well as the characteristic sour notes. The thick crust acts as a preserving barrier against the air keeping the loaf fresher for longer. The larger the loaf, the thicker the crust and the longer it will keep. One of our 1.2kg loaves lasts our family of 5 for the best part of a week. Store the sourdough wrapped in a clean tea towel cut side down in your bread bag. It is delicious just as it is for the first 3 or 4 days and then better toasted. It will not mould like some commercial bread. If you have any left over at the end of the week sling it in the magimix to turn into breadcrumbs and store in the freezer.
Our bread does not contain any additives, preservatives or other nasties. Suitable for vegetarians and vegans.
May Contain: nuts, milk, sesame, egg, celery, soya and mustard


El Centro “Drive Thru” Mobile Food Pantry
El Centro “Drive Thru” Mobile Food Pantry in collaboration with Second Harvest Food Bank of North Central Ohio will be at Oakwood Park from 2:00 pm to 4:00 pm or until the food runs out. Income eligible households (below 200% of the poverty level) are given one box of food and multiple bags of fresh vegetables on a first-come, first-served basis – FREE. Photo ID and proof of residency required. Volunteers will place the items in your trunk (be sure to have your trunk empty).


WE ARE BACK!!!!!
THE 8th ANNUAL MAC AND CHEESE FEST BAKERSFIELD!!
We are back with Bakersfield's cheesiest event. It is our 8th year, and it is bigger and better than ever! For our estimated 3,500+ attendees, we will feature Mac & Cheese bites from over 30 of Bakersfield's most talented chefs and eateries as they compete for a variety of different categories: "BEST Mac & Cheese", "Most Creative Creation", to name a couple. Come taste some of your favorite restaurants as they Throw down the Mac!
In addition to tasting amazing Mac & Cheese creations, our attendees will also get to sample from a wide variety of beer, wine, and spiked seltzers. Our guests will also enjoy LIVE music, a gaming area, and a variety of photo ops at the centrally located Stramler Park. This is a 21+ only event.
DON'T WAIT TO BUY YOUR TICKETS! THIS EVENT WILL SELL OUT!
ABOUT THE ORGANIZERS
AGM Community Partners in partnership with American General Media produces a variety of events and festivals each year including Bakersfield’s popular Mac & Cheese Fest. Other events include KidsFest, Bakersfield Fit Fest and Bakersfield BrunchFest . Proceeds benefit AGM Community Partners (501c3). AGM Community Partners role is to organize and hold fundraising events that will educate and highlight the benefits of our communities and also generate proceeds that will be donated to local charities


The Golden Chimp is built on a genuine love of dumplings and flavors from a range of Asian cuisines. It is a place where you can experience Japanese culture through food, drink, music and atmosphere. The concept is relaxed and comfy, while the menu focuses on the precise flavors of Asian cooking. The man behind it all is Jan Robin Ektvedt, known from Kokkelandslaget, Hitchhiker and Strand Restaurant. His goal is to change the dumpling game in Oslo and at the same time inspire the sharing of food. He is backed by the boys from Lava Oslo.
The Golden Chimp is a dim sum restaurant that wants to climb barriers. With a big craving for both Asian comfort food and precision, they experiment using local produce in a vast range of flavor combos - with both familiar and completely unique results. The menu mostly consists of dumplings in all shapes and sizes. In addition to this, you’ll find luscious and fresh vegetable-based dishes, sashimi and grilled yakitori as well as other snacks. The beverage menu is created to go hand in hand with the flavors of amongst others Japanese, Thai and regional Chinese cuisine. You will find a broad selection of sake and wine, as well as fresh and unpretentious beers to quench your thirst.
When you walk through the doors, you will be met by the atmosphere of a Japanese izakaya. You can have a seat at bar and order dishes from our bar menu or just grab a quick beer while you wait for your friends. Right around the corner from the bar you can spot a golden set of stairs which will lead you to the restaurant downstairs. The interior is based on our travels around the world, playfully drawing on aesthetic and clichés such as the crouching tiger, hidden dragon, waterfalls and a mix of real and rubber plants. It is our own green oasis in the middle of Tøyen, at Heimdalsgata 37.
Our beverage list is built up around the natural. This means we serve freshly brewed beers, natural wines from Europe and traditional beverages from Japan. You will find a broad selection of sake and wine, as well as fresh and unpretentious beers to quench your thirst.


Posted by Brisson Amalie on Monday, 24 February, 2020 07:27:41
However, you should be careful about eating yogurt before bed as not all yogurt may help you sleep. Yogurt that has high amounts of sugar can spike the blood sugar level and disrupt sleep. You should opt for plain yogurt or those varieties with a low sugar content.
The 10 Best Healthy Late-Night Snacks It's well after dark and your stomach is rumbling. The challenge is figuring out what you can eat that's quick, tasty and won't cause you to pack on the pounds. After all, there's growing scientific evidence t
The best foods to eat before bed and lose weight tend to be low-calorie and offer some sort of protein and/or fiber. Induce both weight loss and sleep with these healthy late night snacks! Unlike popular belief, sneaking into the kitchen "after hours" does not lead to automatic weight gain.
But that said, one particular vegetable that you'll definitely want to avoid before turning out the lights at night is celery. Celery acts as a diuretic in the body, meaning it makes you pee a lot. Eat it before bed, and you may be running laps to the bathroom.
Cherries are very good at boosting the body's supply of melatonin, which has been found in studies, to help people who suffer from insomnia get to sleep quicker. Eating a bowl of cherries before bed, or drinking a glass of cherry juice, will help you nod off quickly. 4. Almonds, but not too many
Anything can be eaten anytime, no one is stopping you to eat. But if you eat right fruit in right proportion at right time it would benefits your health and soul both. According to Ayurveda the food (either fruit or meal) should be consumed three


Located in Great Yarmouth, The Yankee Traveller is the place to visit for the authentic American dining experience!
Photos by YANKEE TRAVELLER
The Yankee Traveller first opened its doors in 1973 and has been serving up a fine American dining experience ever since. Located on King St. in Great Yarmouth, the American style restaurant has built a reputation for good service and quality food prepared fresh on the premises.
The restaurant caters for young and old alike and can accommodate parties of up to 30 subject to availability, families and children are always welcome.
Meal Madness 2 for 1!
Due to popular demand we have extended our 2 for 1 burger offer until December 6th! Make your visit to The Yankee Traveller even more enjoyable by using our Meal Madness 2 for 1 burger voucher. Purchase one delicious, juicy burger meal from our menu and get another one of your choice completely FREE!* Simply click on the link below, print off the voucher and hand it to us when you visit.
*Valid Mon-Thurs 12pm to 2pm & 5pm to 9:30pm, Friday 12pm-2pm, Saturday 12pm-4pm.
Purchase any Burger Meal and receive a Free Burger Meal of equal or lesser value.
Minimum 2 persons per voucher, Maximum 3 vouchers per booking.
Not valid for takeaways or lunch menu.
The Yankee Traveller restaurant is located on King Street in Great Yarmouth, just a short walk away from the seafront.
The Yankee Traveller
36 King Street
Got a question? Like to know more about The Yankee Traveller? Please fill in the form and we will get back to you as soon as we can!
If you’d like to talk to one of our helpful staff, please call during our normal opening hours.
Please note, we can only accept bookings via telephone.
M-F 12pm-2pm & from 5pm


In reply: Dalton et al have raised several important points for discussion. They suggest that an adequate food “lifeboat” can be procured by simply encouraging a family to continue their usual purchasing patterns. Unfortunately, accumulating non-perishable items in this way would be a fast route to certain nutritional deficiency. It is the perishable items — fruit and vegetables, bread, meat and dairy products — that supply the bulk of micronutrients in modern food supplies. Within a few short months, an individual relying on usual pantry supplies could be suffering from acute deficiencies of vitamin C, and folate and other B vitamins. Babies conceived during this period would be at risk of neurological defects.
Publication of your online response is subject to the Medical Journal of Australia's editorial discretion. You will be notified by email within five working days should your response be accepted.


Roasted Baby Potatoes and Farmer's Market Carrots
When you've got home grown baby potatoes and uber-fresh carrots, this is what you do with them! Their flavors really shine. This is so simple but so delicious.
Wash potatoes and carrots.
Slice carrots lengthwise into halves. Cut any large potatoes into chunks, otherwise leave the small ones whole.
Place carrot and potato on rimmed baking sheet. Toss a glob of bacon fat, butter or olive oil.
Place the pan in a 350 or 400 F oven. In a few minutes the oil/fat should melt. At this point give the pan a shake to toss the veggies in the fat. Sprinkle salt and pepper over.
Continue cooking until soft on outside and crisp on outside, approximately 25-30 minutes.
Enjoy on their own right off the pan, or with a side salad.


Okay, I’ll be completely honest here…
Until today the only Chow Chow I have heard of has been the dog breed. The only reason i even looked this up was because I found a recipe that called for it. My first reaction was “wtf is tomato chow chow?!?!”. So a searched a bit while fighting with my net connection going in and out. Lo and behold! I found one that sounded decent.
Now let it be known that i haven’t tried this recipe yet, but have added it here so i can find it again. lol If you try it before i do let me know how it turns out.
2 quarts (8 cups) ground green tomatoes (about 5-6 lbs.)
3 large onions
3 red peppers
4 green peppers
1 to 3 small hot peppers
3 cups white vinegar
4 cups sugar (sometimes I cut it to 3 1/2 cups)
2 TBSP whole mustard seed
1 TBSP celery seed
2 tsp turmeric
1 1/2 TBSP salt
- Wash the tomatoes and cut out all bad spots. (And of course save all the trimmings for your compost pile.) Cut in small chunks and pulse 3 or 4 times in a food processor then let it run for 15 -20 seconds or until the tomatoes are reduced to a small mince. Think of how small the bits are in relish. That is what you are aiming for. Only put in approximately 2 cups of tomato chunks at a time so they will be evenly chopped. You can use one of the old fashioned (or new) food grinders if you prefer. The hand crank method is fun but takes a LOT longer.
- Cut and process the onions and peppers the same way. Make sure to remove the seeds from the peppers.
- Wash 1 dozen pint size canning jars, lids and rings in hot soapy water. Rinse thoroughly.
- Place the jars on a damp dish towel (one that you don’t mind getting discolored) on a baking sheet and place in the oven preheated to 200˚F. This will assure that the jars are sterilized. Leave them in this very slow oven until the chow-chow is finished cooking.
- Place the lids and rings in a large pot covered with water and keep at 180˚F until ready to use. Do NOT boil this water. Follow the instructions on the lid package if they are different from this.
- In a LARGE enamel basin used for making jelly, add the sugar, spices and vinegar. Set on a burner to “high” and bring this mixture to a boil, then add the tomatoes, onions and peppers.
- Bring to a boil, then continue boiling for 15 minutes. You will hear a change in the sound of the boiling concoction. It will turn a darker color and the liquid will thicken a little and become more syrupy. Stir occasionally as you cook the relish and if there are any large chunks that evaded the food processor blade, fish them out so your relish will be uniform looking. Hey, I guess you can leave the chunks in if you like, but I always get rid of them so the finished product looks pretty.
- Remove the jars from the oven very carefully and place near the stove top. Place a wide-mouth canning funnel in the top of the first jar (see photo below) and quickly ladle in the hot chow-chow. Leave about a half inch at the top. Quickly fill all remaining jars. You may not have enough to fill all 12 jars depending on how juicy the tomatoes were. If there is not enough to fill the last jar to the top, that’s okay. Just stick it in the refrigerator after it cools and use it first.
- As soon as you have filled all the jars, take a piece of paper towel and rubber band it to a fork. Dip this into the hot water with the lids and rings. Use this to wipe the inside edges and top rims of the jars. You must do this quickly and very carefully. The idea is to get all little drips of juice off the jars’ rims so the lid will seal properly. (This is how Aunt Ruth taught me to do it. You may have your own technique.)
- Use a pair of metal tongs to retrieve the lids from the pot of hot water. Place a lid on a jar and then fish out a ring and put it in place. The lids and jars are piping hot so be careful when you screw them down. Use a pot holder or a kitchen towel. Tighten just a bit at first. Then put a lid and ring on the next jar, tighten slightly and then go to the next jar until all jars have lids and rings.
- Go back to the jars and tighten them again until they are very firm. They are still hot, so be careful. As the jars cool, the little bulge in the top of the lid will pop down and be indented instead of poking up. Sometimes you will even hear a popping sound. This means the jar is sealed properly.
- Leave the jars on the counter to cool completely. Make sure the lids are tight. Then wash the jars with a damp towel.
(original recipe & pictures @ http://organicgardening365.com/how-to-make-green-tomato-chow-chow-aunt-adas-famous-recipe/)


Whatever your call it—beer o’clock, the magical moment, or the time of joy—we all love happy hour. And especially the appetizers that accompany the daily drink special experience. If you want to elevate your snack game at the next happy hour, check out these best bets for Chandler happy hour at restaurants and bars that offer appetizers with a twist.
Pita Jungle’s Mezze Board is the small plate you want to pass at happy hour. The assortment of tapas, based on the Mediterranean diet, includes hummus and chicken with pine nuts, fresh mozzarella and tomato, baked pita chips, kafta mini pockets, feta, pickles and cucumbers. Vegetarian? Choose the hummus and garbanzo confit, fresh mozzarella and tomato, baked pita chips, falafel mini pockets, feta, pickles and cucumbers. The Arizona restaurant has two locations in Chandler.
Central Chandler location with lakefront patio at Anderson Springs:
Map: 1949 W. Ray Road, Chandler AZ 85224 or (480) 855-3232
South Chandler location at The Steelyard:
Map: 5025 S. Gilbert Rd., Chandler AZ 85249 or (480) 219-0747
The Sicilian Butcher
You expect an Italian eatery to deliver meatballs its own way, but the Bucket of Balls at The Sicilian Butcher restaurant by Chandler Fashion Center mall, part of the Maggiore Group of restaurants that includes Tomaso’s, makes an appetizer statement. The bucket features Tomaso’s famous meatballs made with ground veal, prime beef and pork, pine nuts, raisins, pecorino cheese, garlic and fresh herbs, with Sunday sugo sauce and toast points. Now that’s amoré!
Map: 3151 W. Frye Road, Chandler AZ 85226 or (480) 573-8550
Ginger Monkey Gastropub
Let’s be honest, great texture and complex flavors aren’t words usually associated with quick happy hour food. But the Twisted Spare Ribs at the Ginger Monkey Gastropub isn’t your typical option on an appetizer menu. Mouthwatering is a good start to describe the offering. You also can add spicy, sweet and tangy to the ribs’ profile, which are braised and fried with honey, sriracha, Skrewball whiskey and Meyer lemon aioli.
Map: 135 W. Ocotillo Road, Chandler AZ 85248 or (480) 802-6659
Hop Social Tavern
You had us at 52 craft beers…but the relationship was sealed with the Smoked Gouda and Roasted Jalapeño Fondue. The eclectic food and brew spot focuses on American grub, but tips its hat to the Swiss-inspired melted cheese tradition for happy hour with a dash of Southwest flavor. Expect to share the velvety fondue concoction, which is made with roasted jalapeño and 8th Street Pale Ale smoked gouda and served with pretzels.
Map: 3405 W. Chandler Blvd., Chandler, AZ 85226 or (480) 485-4677
Murphy’s Law Irish Pub
The folks from the Emerald Isle didn’t invent the concept of nachos but leave it to this Irish pub to reimagine the standard happy hour appetizer—in a pleasing way at this Downtown Chandler happy hour hot spot. No need to ask for salsa as a topping for the drinking hole’s Nachos for One, which includes Murphy’s Law pub chips loaded with Murphy’s cheese sauce and corned beef with a sprinkle of green onions served in a skillet. Slainte!
Map: 58 S. San Marcos Place, Chandler AZ 85225 or (480) 812-1588
Thirsty Lion Gastropub & Grill
Rest assured the Spicy Fried Cauliflower at the Thirsty Lion Gastropub & Grill doesn’t resemble grandmother’s social hour crudité platter. In fact, the blossoming cruciferous vegetable is taken up a few notches in this modern-day appetizer interpretation that is fried with sesame tempura, spicy black bean hoisin sauce, toasted cashew, scallions, cilantro and Sriracha aioli.
Map: 3077 W. Frye Road, Chandler AZ 85226 or (480) 786-5799
Fries are a universal happy hour food—the perfect accompaniment to a late afternoon beverage deal—but at Z’Tejas, the Yuca Fries deviate a bit from the normal appetizer script. With a flair for the zesty, this version of tubular golden fries are packed with tons of Southwest Mexican attitude and heat—and infused with chili oil, sriracha aioli, cotija, tajin and cilantro.
Map: 7221 W. Ray Road, Chandler AZ 85226 or (480) 893-7550


This rejection was no form letter. Although form letters tend to tick me off, at least they are somewhat ambiguous and you know hundreds of other people received the same wording. At least form letters aren't personal. The letter I'm commemorating with Chocolate Indulgence was very personal. It detailed everything that made my writing bad for two, single-spaced pages. It knocked me over and ground my self-confidence into powder. The editor who wrote it wasn't trying to destroy me--only to push me. Once I set the letter aside for a week and nursed my wounded pride, I realized she had some very valid points. The letter that hurt the most prompted me to take the manuscript to a workshop and ultimately led me to rewrite the entire manuscript from scratch. Without this painful rejection letter, I would have continued to revise by pushing words and phrases around like a kid with a dumptruck and a pile of dirt.
My rewritten manuscript might someday be published, but perhaps it won't. Regardless of what happens, the most painful rejection forced me to grow into a better writer.
No, I can't tell you who the editor is...but here's some chocolate for her.
Chocolate Indulgence Cookies
|image from http://www.lovefromtheoven.com/|
1 cup butter
1 1/2 cups turbinado sugar
2 organic, cage-free eggs
2 tsp vanilla
2 cups unbleached white flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp coarse salt
2 cups dark chocolate chips or chunks
Preheat oven to 350 degrees F. In a large bowl, beat butter, sugar, eggs, and vanilla until fluffy. In a separate bowl, mix together flour, cocoa, baking soda, and salt. Add dry mixture to the butter mixture and mix well. Stir in chocolate chips.
Drop cookie dough onto an ungreased, light-colored baking sheet (dark sheets absorb more heat and tend to burn the cookies before baking is complete) using a rounded teaspoon of dough for each cookie.
Bake for 8-10 minutes. Enjoy!
*Note: For more yummy goodness, try these cookies with natural vanilla ice cream and a drizzle of chocolate syrup!


Folate addition to flour
Since September 2009, folate has to be added to flour by Flour Millers. Bakers should be aware that they have to declare folate as an ingredient in bread and bread products.
Also legislation requires that bakers use Iodised salt for bread production and include iodised salt as an ingredient on packaging.
The deadlines for mandatory fortification were:
Folate in Bread - September 13, 2009
Iodised Salt in Bread - October 9, 2009
Packaging requirements for bakers
If bakers wholesale or pack their product they are required to add the Iodised Salt and Folate to packaging. Instead of Salt it should read Iodised Salt. The Vitamin (Thiamin) declaration should change to Vitamin (Thiamin, Folate).


It’s all about the meat
Inside is relaxed and informal. Cosy booths or tables through the back seperated by a cocktail bar area.
We were intrigued by the meat menu and the staff brought out cuts of meat to emphasise the size of the Tomahawk, Porterhouse, and bone in sirloin and bone in fillet. One for another night, the Tomahawk (middle of image) was over 2 kilos!
As it was a Sunday we went for a sirloin roast (£13.95) and half a kilo of Cote de boeuf (£32.95) after discussion with the staff over how much meat we thought we could eat! A topping of bone marrow was added for an extra £2.95.
The food did take a while to arrive, however, it did take us a while to pick though what we wanted from the menu and the restaurant was full to the brim.
For drinks we went for a 175ml Malbec from Mendoza, Argentina (£6.75) and 175ml of the French Pinot Noir (£7.95) both was nice but perhaps not as smooth as we’ve had elsewhere.
The cote de boeuf at 500g was a huge slab of meat, cooked medium-rare. Served with delicious chips, tomato and a side of bearnaise sauce.
Sirloin roast with carrots, green beans, parsnips, roast potatoes, sweet corn and Yorkshire pudding. Moist beef and crisp veg. Spongy pudding – perfect for soaking up the gravy.
To finish with we had a couple of light summery cocktails – a Cardamom Cooler (Beefeater, rhubarb liquer, cardomom pods, syrup and pineapple) and The Grey Mare (Gin Mare, apricot liquer, earl grey tea and sugar) (both £6.95) Both were perfect for a humid day.
No wifi which may be a plus or minus depending on who you are.
Female toilets clean, tidy with a baby changing area.
Total bill was £78.45
+ great steak and chips
+ staff very good
+ relaxed and informal
– maybe a bit too relaxed as the food was slow in coming out


Perfectly brewed and thoughtfully flavored, Alani Coffee was created to perk you up and keep you going. We blend 100-110mg of caffeine (naturally from cold brew coffee) with 10g of protein for just 90 calories. Now that’s grounds for celebration!
|Serving Size||12 fl oz (355ml)|
|Servings Per Container||1|
|PER SERVING||% DAILY VALUE*|
|Saturated Fat||1.5 g||8%|
|Trans Fat||0 g|
|Total Carbohydrate||9 g||3%|
|Dietary Fiber||1 g||4%|
|Total Sugars||6 g|
|Includes 5g Added Sugars||10%|
|Vitamin D||0 mcg||0%|
Cold Brew Coffee (Water, Cold Brew Coffee Extract), Milk Protein Concentrate, Cream, Sugar, Cellulose Gel, Natural Flavor, Salt, Dipotassium Phosphate, Cellulose Gum, Sucralose.
High Protein, Low Fat, Low Cholesterol, High Calcium, Contains ~100mg Caffeine (Naturally from Coffee)
* % Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs


There’s a new Keurig at the block. The Keurig K-Cafe Smart, a new kitchen equipment that promises to make delicious coffeehouse beverages, is out now. And I used to be ready to get my arms on one to check. Here’s what you wish to have to learn about the most recent espresso maker you’ll be able to purchase.
Top product on this article
I used to be born in Germany, the place afternoon espresso time is a ritual. During Kaffeezeit, adults drink espresso, youngsters drink an collection of drinks, and everybody eats cake. It’s a day-to-day addiction my German folks introduced with them when our circle of relatives moved to the United States all over my adolescence.
I hopped onto the espresso bandwagon myself in faculty, the place I fueled my two-a-day addiction with a Keurig. I paired the Keurig with a milk frother from Amazon that I nonetheless use nowadays. Even following a kitchen hearth, I trusted my partly melted Keurig to stay me caffeinated, one Ok-Cup at a time. (I’ve since changed that Keurig with a classic Cuisinart coffee maker and common runs to Starbucks.)
When I heard that Keurig used to be popping out with the K-Cafe Smart, a new brewer that does extra than simply brew espresso, I used to be intrigued. And fortunately, as a CBS Essentials buying groceries professional, I used to be ready to get my arms on one to check out.
Keurig Ok-Cafe SMART
The new Keurig K-Cafe Smart ($250) promises to can help you create greater than 70 coffeehouse beverages at house the usage of espresso pods. This new type looks as if a regular Keurig, however has an hooked up milk frother and far more buttons than the brewer I used all over my faculty days.
The Keurig Ok-Cafe Smart connects to the Keurig app. You can agenda a brew prematurely, brew remotely and extra. The coffeemaker’s BrewID tech, in the meantime, selects the best settings for no matter Ok-Cup you select to use.
Or, you’ll be able to skip the app. The brewer has 5 temperature and 6 energy settings — essentially the most customization Keurig has ever introduced in a coffeemaker. And the milk frother has 3 temperature settings. The lowest is perfect for making iced beverages, whilst the absolute best promises to froth oat and almond milks.
This Keurig can create a highly-concentrated shot of espresso to mimic the profile of coffee. (There are espresso K-Cups to be had for acquire that you’ll be able to use for the “shot” serve as, too.) The “shot” serve as is perfect for growing lattes, macchiatos and extra espresso-driven beverages. There’s an iced espresso button, too, which brews at a decrease temperature and waft price.
How does espresso from the Keurig Ok-Cafe Smart style?
The brewer did if truth be told create a powerful shot from the darkish roast espresso Ok-Cups I have. I combined the espresso shot with frothed milk, one pump of pistachio Torani syrup and a drizzle of Ghirardelli chocolate syrup on height. I used to be no longer keen on the Dark Magic darkish roast I tried from Green Mountain Coffee Roasters, however that is extra a question of private style.
My favourite cafe drink used to be the English breakfast tea latte I made. (Yes, Keurig machines make tea, too!)
Should you purchase a Keurig Ok-Cafe SMART?
Personally, whilst I loved the usage of and reviewing the Keurig K-Cafe Smart, I’m most probably to stay the usage of my present Cuisinart coffee maker and milk frother. I would, alternatively, suggest it to any person who wishes a new coffeemaker. You can accomplish that a lot more than simply brew espresso with it, plus Ok-Cups are extremely handy to use.
Ok-Cups have a tendency to run inexpensive than Nespresso pods, so you can most probably get monetary savings in the end through selecting the Keurig Ok-Cafe SMART over a Nespresso device. You can get Ok-Cups on sale at your native grocery store, or you’ll be able to join for Keurig’s consumption-based subscription program. (You’ll save 25% on each order.)
The Keurig Ok-Cafe Smart is a in reality sensible choice for any person who loves common espresso, iced espresso and easy-to-make cafe beverages. That mentioned, in case you are having a look for a device only to create the most productive coffeehouse beverages, you may want to believe a devoted coffee device comparable to a Nespresso as an alternative. (CBS Essentials additionally recommends the 4.4-star-rated Instant Pot dual pod plus, which makes espresso from Ok-Cups and Nespresso pods.)
These top-rated espresso makers are on sale now
Want to glance into extra choices? These different espresso makers are on sale now.
Instant Pot twin pod plus: $160
Can’t make a decision between Keurig and Nespresso? Instant Pot makes a twin coffee- and espresso-maker, the top-rated Instant Pot Dual Pod Plus.
This kitchen machine is appropriate with Ok-Cup pods, Nespresso tablets and floor espresso when used with the integrated reusable pod. It means that you can brew up to 12 oz of espresso and up to 6 oz of coffee at a time.
The Instant Pot Dual Pod Plus is $70 off at Amazon at this time.
Keurig Ok-Elite espresso maker: $159
The Keurig K-Elite coffee maker makes a unmarried cup of espresso at a time however includes a 75-ounce water reservoir so you’ll be able to make cups of espresso for everybody on your circle of relatives. The tool includes a robust brew button, an iced espresso environment and scorching water on call for best possible for making tea and scorching chocolate q4.
Nespresso Vertuo Plus: $176
This Nestle coffee device adapts its force, temperature and brewing time to make you the easiest cup of espresso and coffee. The on-sale Nespresso Vertuo Plus features a complimentary starter set of Nespresso Vertuo tablets.
Nespresso Pixie Espresso Machine through De’Longhi: $175
Make coffee with a unmarried contact. This slim Nespresso machine is best possible for smaller house. It includes a prime force pump and best possible warmth regulate. This purchas features a welcome set with 16 Nespresso tablets containing person aromas.
Keurig Ok-Mini espresso maker: $80
This mini coffee device is a brilliant choice for small areas. The 5-inch-wide Keurig espresso makers means that you can brew up to 12-ounces of espresso, scorching chocolate, tea and extra. It gives an power environment friendly characteristic that mechanically turns the espresso maker off 90 seconds after you will have brewed your cup.
Keurig Ok-Duo espresso maker with carafe brewing: $159
Make a cup of espresso for your self or make a complete bunch of espresso for the home. This K-Duo coffee maker means that you can brew each. The carafe can brew up to 12 cups of espresso. Want to get up to the scent of espresso? You may even program the Keurig Ok-Duo espresso maker to mechanically brew a carafe up to 24 hours prematurely.
De’Longhi coffee device: $170
If you might be buying groceries for an coffee maker, the 4.3-star-rated De’Longhi Espresso Machine makes photographs of coffee with 15 bars of force and features a handbook milk frother.
“I love this so much,” wrote an Amazon customer who bought the coffee device. “It’s so easy to use and makes coffee so quickly. It was affordable compared to most espresso makers and the quality is amazing.”
Keurig Ok-Select espresso maker: $100
Make espresso with the click of a button. This simple Keurig K-Select coffee maker does not come with a number of fancy bells and whistles however it’s a vintage. And it’s on sale.
Bodum Chambord French press espresso maker: $29
For the coffee-fan who’s having a look to transition to a extra concerned coffee-making procedure, the French press is a simple, hands-on approach to get extra conversant in your morning brew.
Breville Barista Touch coffee device: $1,089
This all-in-one espresso machine with an built-in grinder can take your espresso from beans to coffee in below one minute. The device options dose regulate grinding, optimum water force, quicker warmth up time and actual coffee extraction.


Options for any event
For the start-up of your sushi service or Japanese cuisine. Whether you want to introduce Japanese cuisine or renew your restaurant's proposal, our team will help you from the beginning to the start-up.
With subsequent audits to control and ensure the regularity of the quality and updating of the proposals. We will guide you with the roadmap to ensure your success.
Definition of the gastronomic concept, Preparation of the menu and technical specifications of the dishes, Cooking tests of the menu, Selection of equipment, Assistance in the evaluation of selected personnel
Training of the kitchen and dining room team, selection of suppliers, start-up, follow-up audits and updating of the gastronomic proposal.
External consulting guarantees you ownership of your offer without relying exclusively on the knowledge of your employees, no matter how much turnover you have.
We work hand in hand to offer the best product
Best food for you and family


Nemooneh Restorant, Qazvin: See 49 unbiased reviews of Nemooneh Restorant , rated of 5 on TripAdvisor and ranked #2 of 16 restaurants in Qazvin. Nemooneh Restorant, Qazvin Picture: Nemooneh Restaurant – Fileh Kebab – Check out TripAdvisor members’ candid photos and videos of Nemooneh. 24 reviews of Café Nemooneh – CLOSED “Cafe Nemooneh: Great selection of Persian Sweets, Baklava, and I really liked the Turkish Baklava! Their Roulettes.
|Published (Last):||24 March 2007|
|PDF File Size:||17.71 Mb|
|ePub File Size:||17.11 Mb|
|Price:||Free* [*Free Regsitration Required]|
Reviewed March nrmooneh, via mobile. There nemooneh 2 nemooneh restaurant in qazvin the No 2 is new one and nemooneh food is good Ghaimeh nesar is the traditional food in qazvinI offer to try it. Zoom nemooneh to see nemooneh info. The second branch is in Narvan food court and is not comparable to the original one.
Nemooneh Restorant, Qazvin
TripAdvisor LLC is nemooneh responsible for content on external web nmooneh. Log in to get nemooneh updates and message other travelers. Qeimenesar was the best but lary kebab was nemooneh. Reviewed April 4, via mobile.
Nemooneh Restaurant – Fileh Kebab – Picture of Nemooneh Restorant, Qazvin – TripAdvisor
Nemmooneh this a Kosher restaurant? Reviewed September 10, Nemooneh this restaurant offer highchairs for toddlers? Reviewed June 20, nemooneh mobile. Very helpful staff with knowledge of English.
Hall of Nemooneh restaurant – Picture of Nemooneh Restorant, Qazvin – TripAdvisor
We had traditional “qeimenesar” nemooneh “lary kebab” in this restaurant! The staff was super friendly and spoke quite good english too. Quality of the kebab is nemooneh good. About Us Help Center. Reviewed December 8, via mobile. Indeed I ate the nemooneh qeimenesar in my entire life in this nemooneh neemooneh I highly recommend to tourists to have nemooneh or dinner at this Review tags are currently only available for English language reviews.
Write a Review Reviews We went here because of the Lonely Planet recommendation. Does this restaurant offer delivery? Own or manage nemooneh property? A lot of people but it nemooneh mean that you should eat there. Does this restaurant offer table service? Reviewed April nemooneh, via mobile. Read reviews in English Go back.
I assume for traditional food nemooneh restaurant is quite good, but don’t nemooneh other dishes schnitzel, fish filet etc because they Caravanserai of Sa’d nemponeh. Response from Mahsa E. Middle Nemooneh, Persian, Halal. Nemooneh NOT forget to go the original one! They serve both, western and persian food.
Prices on the menu and a guy at the door confirm this. Tasty Iranian ethnic dishes!
Share another nemooneh before you go. All reviews soup kebab shishlik traditional food beautiful atmosphere nemooneh dishes foods tourists english branch test environment decoration. Can a gluten free person get a nemoonej meal at nemooneh restaurant? Tasty persian food, especially lamb knee and trout.
The behavior of the staffs is very kindly. I was there with nemooneh family. Is this restaurant a hidden gem or nemooneh path?
地下に入っていきます。 – Picture of Nemooneh Restorant, Qazvin
Map updates are paused. Hi,Is it a vegetarian friendly restaurant? Reviewed August 25, via mobile. Nemooneh should try it if you go to Qazvin! We tried the special walnut stew which nemooneh fantastic! nemooneh
Actually the gheymenesar is really delicious. Nice place, bemooneh nemooneh, perfect food We nemooneh there at nowruz nemooneh and there was nemooneh of people waiting for service I totally recommend this restaurant Thanks nemoone. Claim your listing for free to respond to reviews, update your profile and much more.
Taxes, fees not included for deals content. Is this primarily a nemooneh Previous Next 1 2 3 4. Reviewed June 19, via mobile. Middle EasternPersianHalal.


All commercial establishments require clean, safe and healthy water. Besides being able to filter the water properly, commercial customers also have to worry about one of the biggest enemies in any water system, and that is scale build-up which can result in expensive repairs. Therefore, it is very important to have a system that is effective, robust, anti-scale and relatively low-cost.
WFDefender Water Filtration Systems
The Power of Magnesium
Dissolved calcium and magnesium in the water can lead to scale formation over time. The presence of scale reduces the efficiency and lifespan of the system.
WFDefender water filters series are developed specifically for the commercial eateries user such as restaurant or café or coffee lover in home. It does not only filter impurities out of the water but it also transform hard calcite scale in the water into soft aragonite crystals to prevent the formation of scale in the coffee machine or other equipment, adds beneficial magnesium (Mg2+); and makes the water alkaline, which are all great for making wonderful-tasting coffee.
Watch Water had the opportunity to collaborate with Kim San Leng coffee shop chain to provide healthy mineral beverages with calcium and magnesium.
Studies have shown these minerals to be beneficial for our bones and muscle.
According to Specialty Coffee Association, magnesium and calcium help to extract flavour from coffee beans and tea leaves. Having both minerals in the water would enhance the taste of many beverages, such as coffee and tea.
In the near future, Watch Water aims to supply affordable healthy mineral water through more F&B outlets, including cafes and coffee shops, to Singaporeans across the island.


Currently, food delivery platforms and gastronomic companies are taking advantage of the use of Web Scraping to learn about consumers’ tastes, interests, and favorite products. Without a doubt, hiring a food delivery data mining service to collect data from different food delivery platforms is the key to increasing the profitability of your business, improving dynamic pricing, and developing data-driven marketing strategies to attract new customers.
The food delivery industry has experienced significant changes in recent years. According to industry sources, the online food delivery industry is expected to end 2023 with revenues of $0.84 trillion.
However, as the food delivery market continues to expand, companies are finding it more difficult to differentiate their brands and turn a profit. To gain a competitive advantage, companies in the food service and delivery industry look for new opportunities, evaluate existing competition, and integrate new technologies into their workflows.
Web Scraping Food Delivery Data
It is a dynamic process that involves extracting valuable information from online platforms and applications that offer food delivery services. This practice is essential in an era where convenience and quick access to food are paramount. Businesses can gain competitive insights, optimize delivery services, and adjust pricing strategies by collecting data on restaurant menus, prices, delivery times, customer reviews, and location-based offers. using the food delivery extraction API.
In turn, consumers can compare menus and prices, read reviews, and make informed decisions to satisfy their culinary cravings. Web collection of food delivery data is vital for the food industry and consumers seeking convenience and variety in their dining experiences.
Collecting food delivery data provides businesses with information for competitor analysis, menu adaptation, price optimization, and compliance with local regulations. It also allows food delivery platforms to adapt to the local tastes of each country or region, navigate regional regulations, and plan successful expansions into new markets.
Available Types of Data to Extract
Web Scraping is a data collection method to access geography-based food delivery data, automatically extract it from the destination, and download the extracted data in a structured format. It currently allows you to access and extract the information detailed below:
- Food delivery data
- Menu items
- Delivery times
- Working Hours
- Discounts and promotions.
- Menu Images
- Restaurant data
- Name of the restaurants
- Contact details
By implementing Web Scraping, each company will have the possibility of having the following benefits and obtaining valuable insights into their business:
- Competitive analysis: Understanding the menus, prices, and delivery options of different food delivery companies allows restaurants and food companies to evaluate their competitors and refine their offerings.
- Menu Trends: Data analysis by the company helps identify emerging menu trends, allowing restaurants to adapt and diversify their offerings to meet consumer demands.
- Pricing Strategy: Monitoring the pricing strategies of various companies helps companies optimize their pricing models, ensuring they remain competitive.
- Customer Reviews: Tracking customer reviews and ratings for specific businesses helps businesses evaluate customer sentiment and identify areas for improvement.
- Marketing Insights: By analyzing the marketing tactics employed by different food delivery companies, businesses can refine their marketing strategies for better customer acquisition.
Each country’s industry will have the opportunity to learn the most valuable trends and metrics of their local business, so they can better adapt to the needs of their consumer populations while complying with local rules and regulations:
- Local preferences: Every country has unique culinary preferences and dietary habits. Collecting nationwide data helps tailor menus and offerings to local tastes.
- Regulatory compliance: Food delivery is subject to different regulations in different countries. Nationwide data collection ensures compliance with local laws and regulations.
- Supply chain management: Understanding local supply chain dynamics is crucial for timely deliveries, and country-specific data helps optimize supply chain operations.
- Price variability: Economic factors, consumer behavior, and local competition can vary prices. Country data helps establish competitive pricing strategies.
- Expansion planning: For food delivery companies looking to expand into new markets, country-by-country data provides valuable insights into market potential and viability.
Web Scraping tools allow companies in the food industry to optimize and accelerate the data collection process, reducing response time and the amount of human effort required to gather data.
At Scraping Pros, we can help you monitor your food delivery business and provide you with the key business data you will need to optimize your decision-making and scale to the next level. In this way, you will increase the profitability of the business, you will know your competitors better to differentiate yourself from them. Also, you will be able to develop new product, price, and promotion strategies, you will know first-hand what consumers think of your brand and you will optimize your customer service management.


It goes without saying that you need fuel to run - just like how your car needs fuel to move! Before each run, its important to eat right to make sure you have enough energy. And after running, the right meal will help your muscles recover and get stronger, improving your strength and endurance for the next time you hit the road. Remember that your body is unique, these are just guidelines which you can adapt. Try to keep to familiar foods that you know your body accepts instead of trying out new foods which might upset your stomach.
When should I eat?When starting a run, you should not feel stuffed or starved. Eating heavy meals right before you run could lead to cramps or side stitches, while running on an empty stomach can leave you fatigued. Here are our tips on how to time your food intake when planning your run.
- Eat a full meal 2-3 hours before, or a snack 30-60 minutes before a run of any distance.
- For runs less than 45 minutes, you dont need to fuel during the run.
- If you had a meal before your run (as per above), you will want to eat a snack 30-60 minutes after you start running.
Superfoods to supercharge your run
- Meals (2-3 hours before) or light snacks (30-60mins before) should consist of easily digested foods. try to ensure what you eat is low in fat, low in fibre, includes carbs, proteins and fluids. This could be a protein like dairy or egg whites paired with a carbohydrate like fresh fruit, fresh pressed juice or even honey. Try incorporating 1 or 2 palm-sized portions of protein, 1 or 2 fist-sized portions of veggies, 1 or 2 handfuls of carbs and 1 or 2 thumb-sized portions of fat
- Make sure you are familiar with the food you eat and don't try anything that you're not sure how your body will react to
- High-fat foods: Creamy sauces, fried foods, or foods made with a lot of butter or oil.
- High-fiber foods: Whole grains, beans, and fiber-rich veggies like cauliflower and broccoli
- Bananas are a great source of natural, fast acting carbohydrates as well potassium. The carbs provide the glucose which fuels for your body during your exercise while the potassium helps maintain nerve and muscle functions. Have a banana around 30 minutes before you exercise to receive the benefits during your workout.
- Oats are another natural source of natural carbohydrates that are slowly digested by the body which steadily release energy throughout your workout and keep you going for longer. Have a bowl of oats with yogurt and berries at least 30 minutes before you exercise to help keep your energy levels up and train harder.
- Wholegrains another source of carbohydrates whole grain breads are a great base for a pre-workout meal. Try a couple of slices of wholegrain bread with honey, jam, peanut butter or eggs around 30 45 minutes before your workout.
- Apples and peanut butter a light snack which is packed with carbs, protein, vitamins and minerals which is quick, tasty and will fuel you through a light moderate intensity workout.
- Coffee leave out the sugar and add plenty of milk and coffee can be great before exercising. Apart from hydrating you the milk provides the carbs and protein to fuel your workout while the coffee puts a spring in your step.
- Fruit smoothies as long as you use all natural ingredients, including protein and leave out added sugar smoothies are great pre-workout. Try adding milk or yogurt for extra protein
During runIf you are running long distance or for more than an hour, you will need to eat during your run to refuel and rehydrate to replace the lost glucose that your body has used up. Its recommended to eat 3060 grams of carbs per hour spaced 1520 minutes apart for runs lasting longer than 90 minutes. Keep in mind that you should choose something that will burn quickly and is easily digested. You need the energy to hit you fast! Running snack ideas:
- Sports drinks: These drinks contain electrolytes, which you lose in sweat, and a high percentage of carbs to restore energy.
- Energy gels/bars: These concentrated packs contain sugar and other ingredients like electrolytes or caffeine and moderate amounts of protein, which helps your muscles recover.
- Other snacks: Dried fruit, packets of honey, gummy bears and other candies work just as well as their more expensive counterparts at restoring energy.
- Gummy bears/sugus - these little candies are easy to chew and give you a sugar boost
- Bananas/grapes/dried fruit - natural sugars, vitamins, and minerals.
Post runAfter your run, it is essential that you replace the nutrition that has been used during your run. Aim to eat not more than 30-60 minutes after your run. You will need to replace lost fluids, restore glycogen levels, and rebuild muscle fibers. Good post-run options include snacks or light meals that include fluids, carbohydrates, and protein. If you dont have time for a balanced meal, energy bars and protein smoothies can provide a good ratio of carbs to protein. Examples of things you might eat include:
- A protein shake
- A bagel with nut butter
- Greek yogurt with a piece of fruit.
- Chocolate milk and apples


Functional and Stocked Kitchen
Every home has its heart in the kitchen. Whether large or small, your dream kitchen needs to have efficient and functional style. Multiple functions of many kitchen should lead to their designing so that they serve that ppurpose. The most functional kitchen area is work triangle. It is the concept that the person cooking and preparing the meals has three major points of contacts. The stove or gas, the refrigerator and the sink. Kitchen workflow is created then.
Lighting in the kitchen is also very essential. Kitchen design which is functional ought to have appropriate lighting. Under cabinet lighting is also important in the design. Since it’s the heart of the home many people gather. Blocking of functions of the kitchen can happen when there are too many people. Your sitting area should always be placed a distance from the work triangle. Your cooking will not be blocked this way. All appliances in the kitchen ought to be in great shape. When there is something which isn’t working well, the kitchen becomes less efficient.
Once you go purposely to purchase kitchen essentials, you realize the tools are many. Separating the quality from the junk is what you actually need to do. Navigation of the kitchen appliances once you know what you are preparing becomes quite easy. The chef’s knife is a main essential which must be in your kitchen. Sharper, heavier and easier to cut are the qualities of a high quality knife. Purchasing a great knife is your first step in the kitchen life. The honing rod, paring and bread knives are other knife tools that you need in the kitchen.
A good cutting board is also very essential. Kitchenware basic includes this one. Cooking every time requires these tool Buying the one which is durable therefore and well-designed is thus very important. A can opener should also not miss in your kitchen. Using this equipment is however not enjoyable. Opening a lot of cans in your kitchen should be normal. To measure the volume of ingredients is done using the measuring cups. These can be solid or liquid. A stainless steel cup is the best quality. Sets of different sizes are what these cups comes in.
Like the measuring spoons the cups come as a set with different sizes. The spoons are nested and magnetic. They can therefore be put away without them being lost. They are designed to be double sided to accommodate liquids and solids. Also very crucial is the mixing bowl. Mixing of the salad, species, and sauces happens in these bowls. Another use is storing the leftovers. Draining pasta and washing your vegetables and salad greens requires a kitchenware called a colander. Its non-slip handles and feet are ergonomic. This keeps it stable from falling.


When a batch of granola bars is this easy to make, there's really no reason to opt for store-bought. Plus, these have fewer ingredients, are much more flavorful, and you can control exactly what's going into them (meaning no additives or preservatives, and a lot less sugar).
Though we'll never say no to a Lara bar (especially a lemon coconut one), and we love how hearty our quinoa-pistachio bars are, these chewy granola bars are a great go-to because they're easy to make, easy to transport, and downright tasty. Thanks to a pinch of salt, a drizzle of honey, and the addition of naturally-sweet dates (one of our all-time favorite ingredients), they're the perfect blend of sweet and savory. Shredded coconut and chopped pistachios add crunch and flavor, and a scoop of creamy peanut butter holds everything together.
To make these as easy to grab on busy mornings as possible, we suggest slicing them into squares the day they're made and wrapping them individually in plastic wrap. Then, stick all 12 bars into a large freezer bag and store them in the refrigerator to enjoy throughout the week ahead.
No-bake peanut butter granola bars
Makes 12 bars
- 1 1/4 cups old-fashioned oats
- 1 cup ancient-grain cereal blend or Multigrain Cheerios
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped roasted, unsalted pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup creamy peanut butter
- 1/3 cup honey
- 1/4 cup chopped pitted dates
Combine the first 6 ingredients (through salt) in a large bowl.
In a saucepan set over medium heat, combine the peanut butter, honey, and dates. Cook 3 minutes or until peanut butter melts, stirring frequently.
Pour peanut butter mixture over oat mixture and stir well to combine. Spread the mixture into an 8 x 8 inch square baking pan coated with cooking spray and press firmly to form an even layer. Place the pan in the freezer for 10 minutes, then remove from the freezer and cut into 12 bars. Wrap the bars individually in plastic wrap and store in the refrigerator. They will continue to firm up in the fridge. Enjoy!
Recipe adapted from Cooking Light.


Step 1: Get a skillet or a cooking pot and add the water, milk, butter and 30 g of sugar put it on the stove and wait until the substance starts to boil.
Step 2: Add the flower to the mixture and stir until you get a thick paste.
Step 4: Let it bake wile stirring for about 4-5 minutes.
Step 5: Let the mixture cool off a little.
Step 6: Add one egg and stir it until it is one mass again, then repeat with the second egg and add the salt.
Step 7: Warm up the oil.
Step 8: Put the mixture in a piping bag with a serrated nozzle.
Step 9: Get scissors and start squishing the mixture into the oil and snip it with the scissors every 5cm.
Step 10: Let it sit for about 5 to 10 seconds and then get them out with a metal utensil off choice.
Step 11: Mix the cinnamon with the sugar and sprinkle it on your churros.
Step 12: Enjoy


This smoothie combines the best of breakfast: something delicious to wake up to AND coffee. Based off of Kelly LeVeque’s Fab Four Smoothie Formula, this recipe contains all essential nutrients designed to satisfy your sweet tooth, balance your blood sugar, and keep you full for 3-4 hours.
The bitter, aromatic qualities of coffee are balanced perfectly with the sweetness of chocolate. In addition to being delicious, this smoothie recipe contains protein, fat, fiber, and greens—a balanced, satiating meal with a kick of caffeine, supported by brain-boosting adaptogen Lion’s Mane.
How often are you checking food labels? Here are some recommendations for things to look for the next time you’re buying ingredients, as well as some tips on how to store, and save. For nutrition information, you can refer to the bottom of the recipe.Jump to Recipe
LIQUID: Unsweetened, Dairy-free Nut Milk
When purchasing nut milks, I look for brands that use minimal ingredients. Watch out for added sugars, processed fillers, and industrial seed oils. After transitioning out of almond milk to lower my consumption, I’ve been loving Milkadamia’s Unsweetened Macadamia Milk. Macadamia nuts have a higher fat content, which is another bonus for me. I will usually stock up when there’s a sale at Whole Foods, or order bulk from Thrive Market so I always have some at hand.
PROTEIN: Chocolate Protein Powder
The key to a delicious smoothie is a tasty protein powder. Personally, I tend to avoid dairy when possible, so a collagen protein powder (vs. whey) works well for me. I’ve used the Primal Kitchen’s Chocolate Coconut Collagen Peptide Protein Powder for years because it’s delicious. It’s a staple I often recommend to others.
Plant-based or vegan friends: Truvani makes a clean protein with only 6 ingredients (it’s organic too).
TIP: If you’re like me and don’t have much of a sweet tooth (well, at the moment) feel free to use half chocolate protein and half unflavored protein. I’m currently blending the Primal Kitchen’s Chocolate Coconut Collagen with Be Well by Kelly LeVeque’s unflavored grass-fed beef protein powder.
FAT: nut BUTTER
Similar to nut milks, I also look for minimal ingredients when buying nut butters. I avoid added sugars, industrial seed oils, and fillers when possible. I love the squeezable pouches from Thrive Market because 1) less dishes 2) convenience. No more stirring (what feels like) a tub of cement!
FIBER: FLAXSEED MEAL (ground flaxseed)
Flaxseeds are my choice for thinner smoothies, compared to chia seeds which are more viscous. If you prefer a thicker, more gelatinous texture, chia seeds would be a good choice for you!
TIP: If you are using ground flaxseeds or ground chia seeds, it’s best to store them in the fridge. When seeds are split, the oils are more prone to oxidation. Storing in the fridge will prevent the oils from spoiling. Flax or chia seeds in their full seed are less of a risk and don’t necessarily need to be stored in the fridge, because the outer layer acts as a barrier between the oil and air. If you’re short on fridge space, a cool, dark, dry spot is fine too. Just take note of the expiration date.
GREENS: cauliflower rice, frozen
Cauliflower, though not green in color has great benefits. It’s a cruciferous vegetable, a family of vegetables high in two groups of antioxidants (glucosinolates and isothiocyanates) that have been shown to slow the growth of cancer cells1. It has a mild taste in smoothies, which is why I always have a bag of cauliflower rice in the freezer.
If you’re using whole cauliflower, try to break the florets into smaller pieces by giving them a quick chop, otherwise you may have lumps in your smoothie. With frozen cauliflower rice, there is a chance you might also have lumps too, so check as your blending to ensure you’ve gotten all the pieces. If you’re not using cauliflower rice, feel free to add any greens you veggies at hand, like kale, zucchini, or spinach.
BONUS superfoods: adaptogens
Did you know that coffee is America’s number one source of antioxidants (based on a study by University of Scranton in 2005)? In addition to the antioxidant benefits from coffee, Four Sigmatic’s Instant Mushroom Coffee with Lion’s Mane can help keep caffeine levels under control and support you with clean, focused energy.
BONUS SUPERFOODS: CACAO NIBS
Cacao nibs are rich in iron, magnesium, manganese, copper, zinc, phosphorous as well as flavonoid antioxidants. They’re linked to having anti-inflammatory properties, may boost immunity, and improve heart health. When adding superfoods to your smoothie, aim to add up to 1 tbsp. I like adding cacao nibs toward the end of my blend, so I get more of a crunchy texture in my smoothie.
Mocha Crunch Smoothie (Vegan, Paleo, Whole30)
- 1.5 c Milkadamia Macadamia Milk, unsweetened or unsweetened, dairy-free milk of choice
- 22 g Primal Kitchen Collagen Fuel Chocolate Coconut Protein Powder (2 scoops) or chocolate protein powder of choice
- 2 tbps Thrive Market Almond Butter, unsweetened or nut butter of choice
- 2 tbsp flax seed meal or fiber of choice
- ½ cup cauliflower rice, frozen
- ½ tsp Four Sigmatic's Instant Coffee with Lion's Mane or instant coffee of choice
- 1 tbsp cacao nibs
- Add 1.5 cups of your unsweetened liquid of choice to the blender.
- Add remaining ingredients to blender, except for cacao nibs. Blend for around 20 seconds.
- At 1 tbsp of cacao nibs and blend for another 10 seconds, or until desired consistency.
- Unsweetened, Dairy-free Nut Milk – When purchasing nut milk, I look for minimal ingredients. Watch out for added sugars, processed fillers, and industrial seed oils.
- Chocolate Protein Powder
- Plant-based or Vegan friends: Truvani makes a clean protein with only 6 ingredients (it’s organic too).
- TIP: If you don’t have as much of a sweet tooth (like me), feel free to use half chocolate protein and half unflavored.
- Almond Butter – Similar to nut milks, I search for minimal ingredients when buying nut butters. I avoid added sugars, industrial seed oils, and fillers as much as possible.
- Flaxseed Meal – Flaxseeds are my choice in smoothies compared to chia seeds. If you’re looking for a thicker, more gelatinous texture, chia seeds would be a good choice!
- Frozen Cauliflower Rice – With frozen cauliflower rice, there is a chance you might also have lumps, so check as your blending to ensure you’ve gotten all the pieces as you go. If you’re using whole cauliflower florets, give them a quick chop into smaller pieces to prevent lumps. If not cauliflower rice, feel free to add any greens you veggies at hand, like kale, zucchini, or spinach.
- Instant Coffee – Feel free to adjust to taste. Note that with more instant coffee powder, the more it will blunt the flavor of the protein powder. I recommend starting with 1/2 tsp and going from there.
- Cacao Nibs – Add up to 1 tbsp. I like adding cacao nibs toward the end of my blend, so I get more of a crunchy texture in my smoothie.
- Abdull Razis, Ahmad Faizal, and Noramaliza Mohd Noor. “Cruciferous vegetables: dietary phytochemicals for cancer prevention.” Asian Pacific journal of cancer prevention : APJCP vol. 14,3 (2013): 1565-70. doi:10.7314/apjcp.2013.14.3.1565 https://pubmed.ncbi.nlm.nih.gov/23679237/


I grew up in Indianapolis, fortunate to be in central Indiana, which is one of the places in North America that produces quite wonderful apples. As a young child my sphere of awareness encompassed the route I walked to and from my grade school and my closest playmate’s house about three blocks away. Anything beyond those borders was like a foreign country, so when we’d go on fall outings to the apple orchard I always felt especially excited and worldly. In fact, the apple orchard was only four miles from our house! When I was fourteen we moved due north to a new house that was only one and a half miles from the same apple orchard, except by then the apple orchard had been replaced, sadly, by a private school and campus that gave my point of view a rude awakening.
Applesauce is good and I grew up eating it, but really good applesauce can be hard to find. While my mother was a very good cook she was not terribly creative in the kitchen, as she cooked to please my father and his tastes were simple and consistent. Meat and potatoes for dinner, cottage cheese with some canned fruit or a wedge of iceberg lettuce for a salad, ice cream for dessert. Bacon and eggs with toast for breakfast, you get the idea. Mom baked an occasional cake or batch of cookies, but she didn’t make her own bread, she didn’t do any canning and, although it pains me to say it, I honestly don’t remember whether or not she made her own applesauce.
I began cooking in earnest during my junior year of college, when I lived in a house off campus with two other women. Although we shared our living space we did not share any of the tasks of keeping ourselves fed. Of the three roommates, I did the most cooking, and because our house was surrounded by grapevines and blackberry bushes and we had both an apple and a walnut tree in the front yard I had incentive to learn how to make jelly and jam and things with walnuts. Not that I put walnuts in my applesauce (nor grapes nor blackberries for that matter), but by then I was living in Oregon, where the apples are far more plentiful, varied and delicious than the ones in Indiana. As I began to experiment I quickly discovered that there are infinite possibilities in making and flavoring applesauce, just like with so many other foods that we might never imagine could taste any different than what we’re used to.
When my own kids were growing up it became a holiday tradition for me to serve what came to be known as “mom’s special applesauce,” made special because I added a few red-hot candies to the mix – mind you, it only took a dozen or so of the tiny bits to do the trick, enough to turn the mix a beautiful pink and give it an extra kick of cinnamon and sugar while not overpowering the apples. We had it every single year until the time when my son was in college and he and his roommates hosted a Thanksgiving party where Robbie was making mom’s special applesauce. He was also in charge of the turkey and the stuffing and I don’t even know what else, so when one of his buddies asked how he could help, Robbie said, “Sprinkle a few of those red-hots into the applesauce and stir it up, ok?” But the guy misunderstood him and tossed in the entire bag of red-hots, which turned the applesauce the color of a fire truck and made it too sweet to be edible. Ever since then I can’t even talk about applesauce with red hots in front of my son, and I’ve lost my taste for it as well by merely imagining the moment Robbie turned around and saw what his friend had done. Oh, the disappointment!
One day about 12 years ago I was on a field trip as a graduate assistant while in graduate school at Louisiana State University. I was with my supervisor and a bunch of science teachers, spending the day in canoes on a bayou, identifying plants and wildlife. For this brown-bag-lunch outing I’d brought along some of my homemade applesauce. When I opened up my Tupperware and got out my spoon, one of the women in my canoe asked me what I was eating. I told her it was applesauce and she said it didn’t look like any applesauce she’d ever seen (and no, it didn’t have any red-hots in it). I told her I’d made it and she exclaimed, “You can DO that?” Golly gosh, her horizons of culinary reality exploded in that moment.
These days my applesauce is better than ever. I’ve not added any kind of sugar or syrup to my applesauce — other than the red-hots — since I first started making my own in college, because the apples I use are plenty sweet enough. The simplest applesauce is merely a combination of apples and water; what kind of apples depends on what’s available and personal tastes. My own favorite varieties are Fuji, Jonathan, Pink Lady and Honeycrisp, but Gala and Red Delicious make perfectly good applesauce or you can add some green apples for a finish that’s more tart. I like to spruce mine up with these items, tasting as I go and depending on the quantity: a bit of ground cinnamon, a bit of ground nutmeg, a pinch of ground clove, a few drops of vanilla, two or three finely chopped and pitted Medjool dates, and some finely chopped candied ginger. Brew the peeled and diced apple plus the dates and ginger in water until the apple is soft enough to mash, then add the spices and let simmer until enough of the water has cooked off to make it the consistency you prefer. Eat this warm for breakfast, by itself or topped with a spoonful of milk (or, if you’re feeling extra indulgent, eggnog!). You will thank the chef for taking such excellent care with the menu and you’ll feel like you’ve just gotten to eat a little bit of heaven.


International & Sri Lankan Cuisine with Contemporary Culinary Experiences.
Unique, Safe Dining Experiences
Aarunya's gourmet cuisine is founded on the love of creating wonderful, healthy, fine dining options with the best local produce catering to international tastes, inspired by the uniqueness and diversity of Sri Lankan cuisine.
Our talented Chefs have a wealth of experience in Sri Lanka and overseas, and will strive to fulfill any request or dietary preference.
Aarunya is open to the public for private dining by reservation only.
As part of the unique offerings at Aarunya we provide a variety of safe private dining experiences straight from the kitchen to the dining table, including carefully curated à la carte and multi-course set menus, all day in room dining with on call butler service, private dining, pool-side dining, themed events and cocktail parties, with prior reservation.
Locations include The Verandah, Aahaara Sri Lankan Destination Dining Restaurant, Aahasa Tea Pavilion, Infinity Poolside, In-Room Dining, & Garden Dining.
Please enquire for more information.
The Verandah is located in the Central Bungalow overlooking the main pool with spectacular mountain views. The space is perfect for a variety of moods and arrangements from personal contemplation to group dining. The cuisine served in The Verandah is International with Sri Lankan influences.
Aahaara Destination Dining Restaurant
We welcome you to AAHAARA, serving contemporary Sri Lankan cuisine in an authentic setting, offering a unique take on true Sri Lankan cuisine. AAHAARA in its literal form means 'nutritious food', in the local language of Sinhalese.
Your evening begins with a meet & greet at Aarunya’s Central Bungalow where you will get to taste the sweet & sour libation of an Arrack Cocktail. Please do not forget to wear your evenings dress, compliments of the hotel.
AAHAARA restaurant offers our guests a curated dinner that varies on a nightly basis from a Rice & Curry feast consisting of over 12 curries & vegetables, to a 9 course contemporary dinner & a meat & seafood spread guaranteed to inspire your taste buds. Sit back & enjoy your evening in lively conversation with your fellow guests, as we share interesting stories on Sri Lanka, places to visit, its people & the wonderful food we have to share.
High Altitude Tea at Aahaasa
Enjoy stunning views from the Aahaasa Tea Pavilion located in our tea estate, or even poolside, with a decadent Afternoon Tea Menu including sweet and savoury treats paired to our hand picked 100% Ceylon Teas.
A delightful experience like none other!
Cooking Classes at Aarunya
Elevate your stay at Aarunya Nature Resort & Spa with an exclusive Sri Lankan Cuisine Cooking Class. Nestled within the lush embrace of our verdant haven, this hands-on culinary experience is designed for guests seeking to immerse themselves in the rich flavors of Sri Lankan gastronomy.
Discover the art of crafting aromatic spices, blending coconut goodness, and creating mouthwatering curries that are the hallmark of Sri Lankan cuisine. This intimate cooking class offers a unique opportunity to not only savor these flavors but to learn the techniques firsthand.


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Hone Your Hospitality Skills as a Restaurant ManagerBJ Fairfax
Online Degrees Columnist
Perhaps you've worked in restaurants all your life, or maybe--like most people--you simply love the restaurant dining experience. Either way, if you think a restaurant manager job is right for you, investing in some career education may yet help you rise to the top of this rapidly-expanding industry. According to the U.S. Bureau of Labor Statistics (BLS), restaurant manager jobs and other food-service occupations should experience continued growth as more restaurants open to meet the demands of a growing population. With the proper career training, you can capitalize on the food-service boom by seizing restaurant manager job opportunities.
Career Education for Restaurant Manager JobsRestaurant management calls for skilled professionals capable of organizing and executing a number of important tasks. As a restaurant manager, you'll need to know how to create schedules, manage employees, maintain accurate accounting records, draft menus, order food, and keep your customers satisfied. While you could learn these skills through years of trial and error in entry-level food-service jobs, career training in food-service and restaurant management can provide the skills you'll need to land a restaurant manager job without having to climb the ladder. Many universities and community colleges offer career training for aspiring restaurant managers. An associate's degree program requires two years of study, while the bachelor's degree requires four. Whichever educational path you choose to pursue, the right training can provide you the skills you need for the job you want. So if you're looking to make a name for yourself in the restaurant business, consider some formal career training. Coupled with a take-charge attitude and a passion for the restaurant experience, this degree just might help take you to the top.
SourceU.S. Bureau of Labor Statistics, Food Service Managers
About the Author
BJ Fairfax holds a bachelor's degree in journalism from the University of Missouri-Columbia. She writes for a variety of print and online publications
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Online Travel and Tourism Degrees: Making Dreams Come True - An online travel and tourism degree will prepare you to take your clients to the places that they have only dreamed about.


Have a Slice is proud to serve Northeast Ohio delicious bundt cakes. One bite and you'll be hooked!
I’m a local news anchor, mother, and wife with a passion for baking. My passion began as a little girl when I got my first Easy Bake Oven. I have continued cooking up sweet treats while in the news business, sharing my cakes with coworkers.
That love of baking and making people smile with my recipes from my southern aunts turned into personal requests from coworkers, family, and friends. Now I want to share them with you, so you can


The Methodist Student Network (Wesley Foundation) at USC is welcoming new and current students back into our Center as classes begin, so we have created an Amazon Wishlist of items we need to help keep students and staff safe and healthy throughout the semester and to support the ministry. Any contribution from our list would help.
Additionally, we must serve pre-packaged meals and will be ordering from local restaurants or preparing safely on site. (It would be possible for churches to prepare a meal in one facility to be delivered/picked up.)
We are asking churches/Sunday school classes/groups for a donation of $180 so we can feed 40-50 students. Email us at email@example.com or call/text 803 556 5214 for more information.


Where to dine?
Taradale has an excellent range of family, ethnic and fine dining restaurants, catering to all budgets, all within either an easy walk or a short drive of the Ballina Motel.
To avoid disappointment, please give our reservations team a call on 0508 22 55 42 (NZ only) or (06) 845-0648 and we will gladly reserve a table for you.
Beautiful by day and spectacular by night, the vista from the Mission Estate Restaurant is unparalleled.
Unswerving attention to detail, opulent chandeliers, lush fabrics, eclectic furnishings, and divine cuisine created by The Old Church chefs make this a special place for every occasion.
Duke of Gloucester
Open for brunch, lunch and dinner. The Duke of Gloucester offers a cosy relaxed atmosphere where you can enjoy its popular a la carte menu which uses the freshest of local ingredients. Enjoy a relaxed dinning experience either fireside, indoors, or outdoors in the Bay's best garden bar, or sit back and relax in the bar and sip a drink and enjoy a bar menu while watching one of the many big screens. The Duke's hospitality is one of Napier's best kept secrets.
Phone: (06) 845 0502
Just a few minutes drive over the hill from Taradale, The Puketapu, a classic kiwi pub, is the focal point of the local rural community. Experience real country hospitality at its best, in a relaxed and friendly atmosphere. Mingle with the locals over a drink, absorb the history of one of the regions oldest hotels, the menu has a fantastic selection of flavoursome high quality fresh local produce, complimented by a wide range of local wines.
Reservations: (06) 844-7206
Deano's Steak House
Hawkes Bays original Steakhouse (opened in 1989 on Marine Parade) and now in new warm surroundings in Taradale. Enjoy the ambience of our friendly restaurant, or outside on the deck under the protection of our waterproof sun-sail.
Open for lunch and dinner daily, offering an extensive a la carte menu including their famous succulent steaks, chicken and fish dishes accompanied by either fresh salads or garden vegetables, and home made desserts.
Phone: (06) 844-6606
Church Road Winery
Open daily from 10am to 5.00pm, Church Road offers a memorable experience for visitors – from winery tours (11.00am and 2.00pm) and fascinating museum to wine tastings and their newest offering – "The Bay Platter" a sumptuous selection representing the best of local meat and produce from the Hawke's Bay region, suitable as a meal for two. Fabulous for that casual relaxed lunch. A must visit destination!
Phone: (06) 833-8234
Thai Lotus Restaurant
In Buddhism, the lotus flower is the symbol of purity, faithfulness and spiritual awakening.
The more the better is the Thai way. Thai's order the same number of dishes as people present allowing you to sample a greater number of dishes and achieve a variety of flavours and textures. Using only the freshest and best quality ingredients the Thai Lotus serves authentic Thai Cuisine from all regions in Thailand in the Bangkok style with the Kiwi palate in mind. Every spicy dish is served only mildly hot, or hotter if you prefer.
The Thai Lotus offers a modest selection of excellent wines from both New Zealand and around the world. You are welcome to bring a special wine to enjoy as well.
Reservations: (06) 844-2760
Red Chilli Restaurant
Authentic Indian Cuisine as it is eaten in India, using only the finest and freshest quality ingredients to create classical and contemporary Indian Cuisine with traditional methods. Served in stylish, classical surrounding and in a traditional Indian manner this is the destination if you are a lover of Indian food.
Licensed for bring your own wine only.
Reservations: (06) 844-6954
Golden Spring Restaurant
Serving a wide range of Cantonese dishes in a relaxed and friendly atmosphere. Dine in or takeout, this is the destination if you enjoy great Chinese cuisine. Licensed for bring your own.
Reservations: (06) 844-1122
The Filter Room
Hawke's Bay is not only one of New Zealand's premium wine growing regions, it is also home to the region's finest brewery and cider house. A stunning boutique brewery.
Where there is quality ale and cidar, there's always good food. Beautifully situated and surrounded by acres of orchards, sit back and enjoy the relaxed ambience and excellent food the café has to offer. Made from the freshest seasonal produce and with recipes often incorporating the ales and ciders made on site, each dish is a perfect accompaniment to you favourite ale or cider from The Filter Room. A must visit destination!
A restaurant with a difference and an experience not to be missed. Scholars Restaurant and On The Terrace Café @ Scholars, are part of the Eastern Institute of Technology's School of Hospitality training New Zealand's future chefs and provides a variety of dining options to tempt your palate at very reasonable prices. As Scholars is a training restaurant it does not operate every day. For hours of operation check online or phone the restaurant.
Website: Scholars Restaurant
Bookings essential: (06) 974 8923
Taradale RSA – Clock Tower Restaurant
A community based club, with excellent facilities offering bistro style meals, and extends a warm welcome to members, affiliated members and guests.
Phone: (06) 844-4808
A community based club, with excellent facilities offering an extensive bistro a-la-carte style meals, and extends a warm welcome to members, affiliated members and guests.
Phone: (06) 844-2088
Want to dine in, but don't want to cook, Taradale as an excellent range of takeaway restaurants.