I created this 20-Minute Refrigerator Jam out of total despair. My son had asked me many days in a row if I could buy jam because we ran out several weeks ago. I kept telling him, yes sure, please, you have to remind me when I’m about to go to the store. I keep forgetting. One evening I told him I couldn’t read him a story, that daddy was going to read it, because I had to run to the store before it closed. He immediately exclaimed I shouldn’t forget to buy jam. Of course not. Thanks for the reminder.
Off I went to the store, bought everything I had on my list and completely forgot the jam!! OH NO!!! Thankfully I brought home raspberries and strawberries so the solution to my dilemma of having a boy wake up and be totally disappointed with his forgetful mother was to quickly MAKE jam. Phew!
It’s a refrigerator jam because you have to keep it in the fridge, you can’t store it on the kitchen counter. Other than that it’s totally equal to any kind of jam. It tastes amazing on toast and it tastes beyond amazing mixed into overnight oats. My husband currently eats the Dark Chocolate Cherry Vegan Overnight Oats and 20-Minute Refrigerator Jam Overnight Oats alternately every single morning.The number 1 thing I love about this refrigerator jam is: it takes 20 minutes to be able to serve it!!! Like how awesome is that?? 20 minutes from start to finish, but only 1 minute real work. It is super healthy, full of vitamin C and contains not one gram of refined sugar.
If you don’t like the grainy chia seeds you can also grind them before and the jam will have a jelly-like texture. I love the crunch in the jam though, so I keep them whole. I especially like how it looks. So pretty!
How long does refrigerator jam last?
Refrigerator jams don’t last as long as store bought shelf jams. They don’t contain any preservatives and no refined sugar and thus only last as long as berries would last in the fridge. Depending on how ripe the berries you bought were up to 1 week maximum. If you don’t think you will eat as much in one week I recommend making only half the amount. In the end, it only takes a minute of work and 20 of waiting time, right ;)
20-Minute Refrigerator Jam
- 1 cup raspberries
- 1/2 cup strawberries
- 1 vanilla bean
- 1/4 cup maple syrup
- 1/2 cup white chia seeds
- Wash berries, drain and add to blender, add vanilla bean seeds and maple syrup and blend until smooth.
- Add chia seeds while blender is on, blend for about 30 seconds and pour into a sealable glass jar.
- Refrigerate for minimum 20 minutes.
- Keep refrigerated when not using. Can be stored for up to 1 week depending on ripeness of berries. (If you only eat little jam, I recommend making half the amount only).


Many of you will be familiar with the KISS principle (Keep It Simple, Stupid), and often the best solutions in health and wellbeing have their roots in this principle.
It has been reported today that the National Institute for Clinical Excellence (NICE) is drafting guidelines for fast food outlets to reduce their portion size for chips – a national favourite in the
. It’s easy for your first reaction to be ‘doh – of course smaller portions are better’. You may also wonder why the watchdog created to pass judgement on the efficacy and cost effectiveness of treatment regimes should bother itself with something so basic. UK
But when you consider that the annual cost of obesity related health issues in the
is £4.2 billion suddenly any measure is worth considering. UK
Likewise in the
, a staggering estimated 33% of children born in the last decade will develop diabetes, the majority directly linked to over-eating. US
I have just returned from a week of brunches, snacks and dinners in
and it is probably more by luck than judgment that I haven’t put on any weight. Anyone who has crossed the New York Atlantic knows that American portions are enormous (except in the most expensive restaurants of course). The delicious blueberry pancakes came not in twos but fours, with a side garnish of maple syrup. Individual omelettes can be made with a choice of 2 to 6 eggs! It’s hardly surprising, but nonetheless shocking that an estimated 50 percent of food produced for home consumption is actually thrown away in the US.( ) University of Arizona
Even more upsetting, the waste and Resources Action Programme found that salad, fruit and bread were most commonly wasted and 60% of all dumped food was untouched. But we have no reason to be smug in the
as our obesity epidemic continues apace. UK
Anyone who has the propensity to overweight does not usually suffer from lack of knowledge. Most people in the so called civilised Western World know that a healthy balanced diet consists of limited quantities of a mix of the main food groups. Even if their education doesn’t stretch that far – they know that large amounts of fatty and sweet foods make you fat. The one thing most of these people have in common is a lack of a stop button. It’s so easy to just keep eating if a delicious, probably ‘sinful’ food is still on your plate. Even low fat foods in large quantities become high fat by sheer volume.
So back to KISS. Initiatives in the
have so far had little effect on obesity among the population. The ‘food police’ go through children’s lunchboxes at school to remove offending items such a crisps. But the point is – a small packet of crisps at lunchtime, accompanied by a sandwich with a healthy filling and maybe some small quantity of something sweet for a child of healthy weight is absolutely fine. It’s the quantity of these foods that counts. UK
If providing smaller portions can reach a group of potentially obese people who like to eat fast, fatty food in large quantities, then this has got to be worth a try.
Education, incentives and brow-beating don’t appear to work so hitting the problem at source could have some effect.
And while we’re at it – wouldn't it be great if any re-writing of the Health and Social Care Bill keeps the KISS principle at it’s heart too.
I live in hope.


SKY - Bar "Zauberflöte"
The Bar is open daily from 05.00 p.m. Relax and enjoy one of our international Cocktails or regional wines after your successful business day. Or enjoy the games of the 1st and 2nd Bundesliga and the UEFA Champions League live on SKY TV.
Our food offered at the bar:
Snacks (17.00-23.00 Uhr – 5.00 p.m. until 11.00 p.m.)
- Pizza Margherita € 11,00
- Pizza Prosciutto € 11,00
- Pizza Salami € 11,00
- Pizza Piccante € 11,00
- Pizza Tonno € 11,00
- Pizza BBQ Pollo € 11,00
- Goulash soup with beef meat and root vegetables € 7,00
- Tomato soup with croûtons € 6,00
We serve a small bread assortment with the soups.
You find our Hotel Amadeus "Atrium Bar & Food Lounge" menu in the download area.


Diet and Health
Food is medicine and medicine is food. Most people don’t think of food as medication but in reality it is the single biggest medication we are exposed to.
Food or ahara enhances and supports prana (energy), food enhances our energies and if not taken in a disciplined manner can cause vitiation in our system causing terrible imbalances. Therefore the food what we consume plays a significant role in maintaining our health.
Ojas diet counseling emphasis on Eating right according to constitution ( vata, pitta and kapha), work pattern, stage of life, season, and place one lives which makes a major difference in staying healthy. The diet given by us takes all these factors into consideration by assessing the individual.
Therapeutic diet counseling is nothing but charting out a diet plan based on a particular disorder and correcting the imbalances through diet. Depending on the disorder, the diet is formulated keeping in mind what nutrients need to be given in what form. The digestive capacity is enhanced and proper defecation is facilitated in order to eliminate the toxins out of the system. This helps in bringing back the ojas, tejas and balam in the body harmonizing the energies completely. By bringing the balance in the six taste or rasas in the food, the diet enhances the emotional energies calm, serene and alert. The diet counseling is done keeping the modern perspective of food and the traditional way.
Ojas dietary recommendations not only prevent and heal diseases, but also create a sense of wellbeing.
Factors of Ayurvedic Diet and Dietetics
Eight important rules are implicated in the intake of a proper diet. These are called Asta Ahara Vidhi Visesayatana.
Prakruti (Nature of food articles)
According to the nature or the qualities of the food the impact on us differs. If a food is too heavy as its nature then the impact on us is difficult to digest the food.
Karana (Method of processing)
In order to modify the natural properties of a food different processing can be applied. This modification is brought about by
- Application of heat (vaporization, distillation and sublimation),
The combining process of two or more substances to exhibit special properties which none of the substances ever possessed. For a disorder this method can be applied to treat the problem.
A balanced diet can be achieved by determining the effects of the food substances according to the doshas, quantity and modifying them.
Variations in equalities of substances due to difference in soil, use and climate where it is grown.
In relation to stage of the disease and seasonal wholesomeness is considered under Kala.
Upayoga samstha (Rules governing the intake of food)
The dietary rules are formulated according to the digestive power of an individual.
Upayoka (Wholesomeness of individual who takes it)
Whoever uses the food, his personal strength and doshas are considered to prepare a diet. The rules governing the intake of food come under this are as follows:
Food should not be consumed
Without cleansing the body or before defecation
without wearing proper clothes
Preparation for a person to consume food
- Consuming food at a suitable place and time
- Face and mouth should be well cleaned
- One should eat food that is not used by others
- Food should not be heated several times
- Food should be not very hot and overcooked
- In general, the person should eat food with relish for better results
Cause and effect of food on mind and body has very significant implications in rules.
Foods that should be consumed considering the digestive capacity and habituation are
Foods which are hard to digest, sweet and fatty should be consumed first.
Sour and salty should be consumed next
Lastly foodstuff that is dry, non-fatty, and liquid in nature and of other tastes should be consumed.
Those who have poor digestive capacity should consume liquid and warm foods in the beginning. Then it becomes easier to digest the other foods, which are eaten later, in a proper way as the digestive activity gets stimulated by the heat.
Bhojanottara karma (activities after meals)
After taking the meals, one needs to clean their hands and brush properly inorder to remove the residue of food sticking to the teeth. Walking about hundred steps helps in stimulating the digestion process.
These activities may seem to be very basic but many-a times we tend to ignore them which leads to discomfort later in life.
Dietary Rules (Aharaja Karanani)
In the ancient days, the qualities of each and every food preparation and their effect on the tissues of healthy as well as diseased individuals of various constitutions were studied in detail. Hence we find references of dietary factors as etiological factors, which trigger off, subdue, as well as aggravate many disease processes.
Importance of Taste
The particular sense object that is perceived by the tongue is called rasa. It can also be defined as that Guna which can be perceived only by the Rasana-Indriyas. According to each and every individual the rasas can be evaluated by classifying them into six different types.
E.g. sugar, banana, jackfruit, sugarcane, honey, jaggery, fruits etc,. Generally food is sweet in taste, neutral in energy, and sweet in its post-digestive effect. It nourishes and maintains humors, dhatus, and malas (wastes).
E.g. Amla, tamarind, buttermilk, curds, mango(unripe), sour fruits and pickled vegetables etc. All tissues are nourished by sour tastes except reproductive tissues.
E.g. – All salts and sea food. Salts help in strengthening all tissues but when used in excess it depletes the tissues.
E.g. – Sunthi (dried ginger), maricha (black pepper), pippali (long pepper), hing (asafoetida) etc. Spices and spicy vegetables do not offer much nutrition but they stimulate digestion.
E.g. – Neem, karela (bitter gourd), chandan (sandalwood), manjistha (Indian meddar), marigold, Adulsa (Malabar nut), Vekhanda etc. Such vegetables offer little nourishment but they are useful in cleansing the digestive organs, and help in digestion, if taken before meals.
Eg – Kulath (horse gram), Harda, ashoka, babbul (acacia tree), teak, jambul (black berry), etc. They help in providing minerals but do not build tissue.
Each of the six tastes also produces effects on each of the internal organs. They have the capacity to adversely affect certain organs in the body, when found in excess.


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Is this your business? Customize and manage this page on GoDaddy Get Found. Augusta GA Our tender, hickory-smoked pulled pork, pulled chicken or chopped beef brisket piled high and topped with our Memphis original or carolina classic barbecue sauce.
Original Cheesy Chicken Sandwich. Grilled chicken breast topped with two cheeses, bacon, Memphis original barbecue sauce, lettuce, tomato and onion. Grilled chicken breast topped with habanero hot sauce, bleu cheese dressing, lettuce, tomato and onion. Served on a toasted bun. A half pound angus burger grilled and topped with cheddar, mozzarella, bacon, Memphis original barbecue sauce, lettuce, tomato and onion. Black and Blues Burger. Half pound angus burger, blackened, slathered in Memphis original barbecue sauce and topped with bleu cheese crumbles.
A healthy and delicious all-white turkey patty served on a toasted bun with mozzarella cheese, lettuce, tomato and onion. Served with seasonal vegetables. Tasty fried catfish filet topped with horseradish sauce and cole slaw. Smoked Beef Brisket Sub. A sub roll filled with a heaping portion of our chopped beef brisket with melted mozzarella cheese, horseradish sauce and fried onions on top.
A heaping scoop of our smoked chicken salad on wheat bread with lettuce and tomato. Served with potato salad. Smoked turkey breast on wheat bread topped with bacon, lettuce and tomato. One Slab of Pork Ribs. Pound of Pulled Chicken. Pound of Smoked Turkey.
Pound of Chicken Salad. Pound of Beef Brisket. Gallon of Tea or Lemonade. All meals are served with a pint of BBQ baked beans, homemade cole slaw and a bottle of sticky fingers Memphis original barbecue sauce.
One whole smoked chicken one pound of pulled pork barbecue and sandwich buns. One slab of pork ribs one whole smoked chicken. One slab of pork ribs one pound of pulled pork barbecue and sandwich buns. Light as a feather, lemon yogurt cake crowned with a lemony ganache. Drizzled with a caramel sauce and served with a scoop of vanilla ice cream. Drizzled with a caramel sauce and topped with a scoop of vanilla ice cream. Baked fruit topped with a delicious crust and vanilla ice cream.
An oversized goblet full of the delicious, southern classic. How about chocolate cake served warm with a stream of chocolate running through it. Served with sour cream, barbecue ranch dressing and our special, tangy dipping sauce. Spinach, artichokes and melted mozzarella cheese served piping hot with diced tomatoes, grated parmesan cheese, fresh tortilla chips and a side of salsa.
Thinly sliced onions fried, seasoned and served with our special, tangy dipping sauce. Served with barbecue ranch dressing.
Our skins are loaded with your choice of hickory-smoked pulled pork, pulled chicken or chopped brisket and topped with melted cheddar and our Memphis original barbecue sauce. By far the biggest wings around! Our wings are slow cooked on the pits, flash fried and served full of flavor.
We let the hickory do all the work! Flashed on the grill and then tossed in our famous Memphis dry rub. A blend of our smoky habanero sauce and sticky fingers hot sauce. A south carolina favorite we made it legendary! Our hickory-smoked pulled chicken or turkey served on a heaping plate of mixed greens with cheddar cheese, tomatoes, hard boiled egg wedges, chopped bacon, red onions, croutons and honey mustard salad dressing. Grilled chicken served on mixed greens with bleu cheese crumbles, apple slices, celery, raisins, mandarin oranges, red onions, sugared almonds and sweet vidalia onion salad dressing.
Tender, hickory-smoked turkey breast served on mixed greens with tomatoes, diced hard boiled egg, chopped bacon, bleu cheese crumbles and our barbecue ranch salad dressing. Beef and Bleu Salad. Chopped beef brisket served over mixed greens with red onions, tomatoes and bleu cheese crumbles. This salad is topped with fried onions and served with bacon bleu cheese salad dressing.
Grilled chicken breast served over romaine lettuce and tossed with croutons, parmesan cheese and creamy caesar salad dressing.
Our pulled chicken is carefully pulled fresh and may contain small bones; please be careful. Louis premium cut pork ribs, slowly smoked with hickory which creates our award winning Memphis-style ribs.
An authentic, tomato based barbecue sauce with a generous portion of molasses and brown sugar. A secret blend of paprika and garlic seasoned with other herbs and spices. Perfect for the true rib connoisseur.
A kicked up version of our Memphis original barbecue sauce blended with smoky peppers that adds the perfect amount of heat. As our top seller, we take our Memphis original barbecue sauce and blend it with the right amount of honey. Our Memphis original barbecue sauce with a special blend of Tennessee whiskey flavor that makes for a great addition to your ribs. Rib Sampler for Two. Too much pork for just one fork. An enormous platter of ribs accompanied with BBQ baked beans, cole slaw and two additional southern sides.
Served with BBQ baked beans and cole slaw. Enjoy a half slab of ribs any flavor paired with your other favorites. Rib combinations are served with BBQ baked beans and cole slaw. Ribs and Pulled Pork. Hickory-smoked ribs and our hickory-smoked wings straight off the pit. Ribs and Beef Brisket.
Hickory-smoked ribs and sliced, smoked beef brisket served with Memphis original barbecue sauce. Hickory-smoked ribs and a fresh fried southern catfish filet. Hickory-smoked ribs and golden fried shrimp.
Loaded with pulled pork, pulled chicken, beef brisket, potatoes, corn, onions and tomatoes. Slow-cooked and served with a corn muffin. Broccoli and Cheese Stuffed Potato. Large baked potato stuffed with fresh broccoli and melted cheese. Served with a house or caesar salad. Our Original Stuffed Potato. Your choice of hickory-smoked pulled pork, turkey, pulled chicken, chopped beef brisket or grilled chicken topped with melted cheese and Memphis original barbecue sauce.
Sliced, smoked turkey breast served with mashed potatoes and green beans. Our hickory-smoked pulled pork barbecue topped with Memphis original barbecue sauce and a side of texas toast. Served with our BBQ baked beans and homemade cole slaw. Four crispy chicken tenders, deep fried until golden brown. Served with seasoned fries, homemade cole slaw and honey mustard dipping sauce.
Served with rice and green beans. Sliced, hickory-smoked beef brisket served with Memphis original barbecue sauce, mashed potatoes, seasonal vegetables and texas toast. Create your own platter from the following hickory-smoked items plus your choice of two southern sides. Perfect for lunch or lighter appetites - available all day.
The perfect mid-day portion of our hickory smoked ribs served with BBQ baked beans and cole slaw. Rib and Barbecue Combo. A hickory-smoked pulled pork or pulled chicken sandwich with two ribs, any style. Served with BBQ baked beans and homemade cole slaw. Choose four of our southern sides for a lighter meal. Two mouth-watering catfish filets served with crispy seasoned fries, hush puppies and cole slaw.
Treat your taste buds to shrimp fried to a deep golden brown. Served with seasoned fries and cole slaw. Enjoy fried shrimp and catfish served with our signature seasoned fries, hush puppies and cole slaw. Link and Sandwich Platter.
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The holiday season is my absolute favorite time of year. In my family, food is at the center of every celebration, especially around this time of year. I am the designated baker in my family, and every year, I am in charge of the pies, cookies, and sweet treats.
Although I have always enjoyed baking, it has definitely taken on a new meaning throughout the years. The best part about the holidays, by far, is having the family come together. I have three nieces – ages 16, 12, and 5 – who always help me bake, and I do what I can to get them involved in the process. This includes simplifying some of my recipes.
My pecan tarts have quickly become a family favorite, and they are really easy to make. I would call that a win, win!
What You’ll Need:
6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons vanilla extract
1 ¾ cups chopped pecans
What You Need To Do:
- Preheat oven to 325 degrees F.
- Grease 30 tart tins or muffin cups and set aside.
- To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
- To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
- Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.


Food & Drink
Eat and drink your way around the natural larder of Dumfries and Galloway. Home to a number of award-winning artisan food and drink producers, cafes, tea rooms, pubs, restaurants and food festivals. Explore the whisky at Annandale Distillery, gin at Dark Art Distillery, enjoy lunch at the Gather restaurant, fine dining at the Globe or an award-winning ale at the Steamboat Inn.
Food and Drink Recommendations;
- D&G Food and Drink
- Annandale Distillery
- Dark Art Distillery
- Laggan Gather Restaurant
- The Globe Inn
- Steamboat Inn
EXPLORE OTHER SECTIONS
Let us help you plan your stay in Dumfries and Galloway.
Let us know what you would like to see and do and we can help make your visit an immersive and memorable one.


Great, yet Cheap Places to eat out in Orlando
If you’re planning any villa holidays in 2014, finding the best places to eat is important. Although people staying hotels get the luxury of being able to eat in the restaurants provided for them, it is left down to those holidaying in villas as provided by Florida4Less to find their own restaurants.
Although there are many cheap holidays in 2014 to be had in the city of Orlando, there may not be as many great, yet cheap restaurants.
With that in mind however, here are five of the best:
Buca de Beppo – Orange Blossom Trail
Though most people presume that to enjoy a real Italian restaurant in the United States, you have to go to New York, Buca dep Beppo offers a fresh take on one of the world’s most popular international foods.
Found in Florida mall (perfect for if you want to shop before you eat), the restaurant offers great and affordable meals in a family environment.
With a fantastic rating on Yelp with over 30 reviews, you know that what you’re getting is one of the best Italian meals in Orlando.
Mellow Mushroom – E. Colonial Drive
Known as one of the best pizza places in the entire city, Mellow Mushroom offers a great American dining experience.
With a great selection of pizzas, its very own beer club and even t-shirts to buy and take home, Mellow Mushroom offers more than just somewhere to go and eat.
From hoagies to calzones and salads to munchies, there’s more than just pizza available and if you need it, the restaurant also offers gluten free pizza; ensuring that anybody and everybody can enjoy the fun.
Café Tu Tu Tango – Universal Drive
Known as the provider of ‘food for the starving artist’, Café Tu Tu Tango is one of the most cultural, exotic and beautiful restaurants in the whole of Orlando.
By providing art, food, drink and of course music, the café is a vibrant hub of Latin and Spanish oriented magic.
Whether you want to join them for their famous beer dinners or a Tango Alligator Bite, (served with horseradish, remoulade and chipotle aioli) there is something for everyone.
Yellow Dog Eats – Hempel Ave
Found in third place in the 2013 Dining Awards Best Kept Secret category, Yellow Dog Eats is a restaurant with a difference.
Located just west of Orlando centre, the restaurant is based in an old country store that enjoys serving good quality, original food while maintaining a personal and unique serving style.
If you enjoy tasting a vast palate of wines, then you’ll be glad to know that Yellow Dog Eats has a great selection of bottled wine, ranging from $6 right up to $200.
Mark’s Caribbean Cuisine – University Boulevard
As many do on their holidays to Orlando, if you fancy something tropical when you’re visiting one of the most cultural cities in the United States, then you may just want to stop by Mark’s Caribbean Cuisine.
Also found in the 2013 Dining Awards, the restaurant was found in second place after great reviews throughout last year. With a four star rating on Yelp, the restaurant is celebrated by regulars for its spiced jerk chicken and delectable beef patties.
For those who are vegetarian, you’ll also be glad to know that Mark (the man himself) also offers brilliantly succulent vegetarian options.


Academic Club of Culinary Tourism
The main goal of the club is to bring together people with similar interests, willing to develop passion. The club brings together students interested in culinary tourism and its wide range of activities.
The culinary tourism club is open to all those who are interested in learning about new dishes, places and their history of origin and consumption.
The mission is to expand students’ knowledge in the field of culinary tourism, traditional products, culinary traditions of native and from the farthest corners of the world.
As part of the student scientific club, students have the opportunity to contact specialists in the field of culinary, organizations dealing with culinary topics, institutions related to the promotion of culinary tourism and the use of Culinary in various spheres of life.
By joining us, you will develop your interests, gain professional qualifications and gain the opportunity to cooperate with other students. We’re waiting for you!
How we operate
Our goals and activities
The main purpose of the Circle is to stimulate interest in scientific and research work in the field of culinary tourism.
The objectives of the club are in particular:
- development of interest in gastronomy as a tourist attraction;
- learn about the culinary traditions of the country and the world;
- establish and maintain contacts with famous travelers, people of science, culture and culinary.
The objectives are pursued through:
- conduct under the supervision of a supervisor of the scientific research Circle;
- organisation of Scientific Sessions;
- organise workshops, meetings, etc.;
- preparation of thematic paper
- running a thematic website.
Cooperation with the Polish Culinary Tourism Association
The culinary tourism club was patronized by the Polish culinary tourism association. The cooperation started aims to use the experience of the Association in the following areas: promotion of Tourism and recreation, in particular culinary tourism, promotion of a healthy lifestyle, in particular healthy nutrition, promotion of high food culture, promotion of culinary tourism, expanding culinary awareness, especially among school and university students, promotion of cuisine, regional traditions and Customs, increasing knowledge about culinary tourism, mutual relations in the tourism and catering industry, to develop classical and modern forms of culinary tourism, to increase interest in culinary tourism, to integrate gastronomic and tourist communities, to improve the qualifications and skills of future and current employees of catering establishments, especially students, to cultivate national and regional culinary and confectionery traditions, to supplement the knowledge and professional skills of the members of the association, to develop and shape Nations.
The Polish culinary tourism association was established in 2011 in Poznań. The main goal of the association is to bring together people with similar interests, so that we can develop our passion in an ever larger group. The association is open to all those who love to learn new flavours during their travels and are ready to share their experiences with others. Passionate about travel and good food. www.pstk.pl.
Opiekun: dr Piotr Dominik
Masz jakieś pytania? Napisz do nas!


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& vegetables or rice as appropriate.
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All items listed on the website are
subject to availability and may
Where a product is not available
at time of ordering, it is our policy
to substitute with a product
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All our products are cooked in our own custom built kitchen, everything is bought in fresh from
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A very obvious characteristic of the sludge produced by food factories is that the content of organic matter is very high. For example, the sludge of beverage factories, fruit canning factories and other food production and processing factories all obviously have this characteristic, among them, pectin, food residue and so on have also intensified the difficulty of sludge dewatering. Organic sludge in food factories is too difficult to deal with, which has become a big trouble for enterprises. According to the above characteristics, we recommend automatic diaphragm filter press to improve the current situation of sludge treatment in food factories. According to the main components and characteristics of the sludge, coordinate with appropriate tempering reagents to modify the sludge to reduce the difficulty of sludge dewatering. The improved sludge is transported by the high-pressure plunger pump. Under the pressure of the high-pressure plunger pump 2MPa, the sludge of the food factory is preliminarily dehydrated and then enters into the ultra-high pressure sludge filter press, and finally the relatively clear water is discharged, it can be used for toilet washing, irrigation and so on, and the filter cake can be transported to special places for treatment.


Organic Regional Agriculture saving the Nature in China, 2007-2009
The project ORGANIC sets up a transdisciplinary exchange network for organic agriculture and green food production between Austrian and Chinese agricultural scientists and practitioners. It includes a case study research in a Chinese village, which has started to produce green food. The scientists within this project follow the research question how to translate standards of organic agriculture into the Chinese reality considering the Chinese concept of green food production.
Organic agriculture today is a well defined and regulated production branch of agriculture in Europe (EU-VO 2092/91). It is based on a long tradition of trial-and-error processes and scientific research, it includes adaptive education and transdisciplinary exchange systems, subsidy measures and controlling and labelling authorities to make organic products reliable and identifiable for consumers. It is a systemic production method promoting the self-regulation forces of nature and operating without any agro-chemicals. This production system has a high soil conservation potential and aims at locally balanced nutrient budgets. Austria has a long tradition and a high know-how of organic agriculture in scientific concerns and in practice. Besides it is based on an institutional network of associations and includes a well-established knowledge exchange between scientists and organic farmers.
Within ORGANIC Chinese and Austrian scientists visit together two villages one in China and one in Austria and compare their agricultural situation. From the agricultural analysis of both cases in environmental and economic concerns conclusions are drawn for adapted environmental sound farming systems in China.
In China organic farming is still a marginal sector because agriculture is currently characterised by very limited land resources in proportion to the huge population. China...is now feeding 22 % of the world's population on about 1.3 billion hectare, which only accounts for 7 % of the world's cultivated land (Guo 2002). This means that food security is at its limits. Moreover agriculture is characterised by very small scale farming in concerns of farm sizes (in average less than 0.5 ha arable land/farm) and the still high share of farmers of about 50 % of the population. All these facts are reasons for further intensification and industrialisation of agriculture. On the other hand these tendencies in agriculture are responsible for exploitation and degradation of natural resources as soil and water and contribute to a massive reduction of bio-diversity and the "disappearance" of landscape. Facing these challenges China has started to introduce "Green Food Production" as an integrated farming system. However, China will have to make a decision between on the one hand maintaining just short-term food security in the first instance aiming at high land productivity with the price of environmental degradation or on the other hand promoting food safety including environmental safety aiming at long-term food security. Organic agricultural production systems can make a contribution to the latter.
The project ORGANIC sets up an exchange network for organic agriculture and green food production between Austrian and Chinese agricultural scientists and practitioners with the aim of compiling a catalogue for environmental sound agriculture in China with drawbacks for Austria. The Austrian partner introduces the conceptual framework of organic agriculture including international standards (IFOAM) putting emphasis on its resource saving potential mainly soil conservation and melioration, water saving potential, maintenance of bio-diversity and original eco-systems. The Chinese partner provides an overview over the Chinese Concept of Green Food Production. This theoretical exchange is realised by presentations and workshops applying different scientific and participatory methods. The theoretical part is accompanied by field visits of two selected villages, one in China operating Green Food Production and one in Austria, which follows a comprehensive approach of organic production and regional marketing.


Does rocker Jon Bon Jovi own a restaurant with no prices on the menu, which allows guests to work in exchange for their meals?
Soul Kitchen is located in Red Bank, New Jersey and is a non-profit restaurant run by the Jon Bon Jovi Soul Foundation. The restaurant offers community seating and a menu without prices. Customers can pay a minimum $10 donation, or work in exchange for their meals.
A popular internet meme states the following:
Jon Bon Jovi has a restaurant that has no prices; guest pay whatever they can or volunteer in exchange for their meal.
The meme is mostly true, however guests can’t pay “whatever they can” for a meal, as it must be the minimum donation, which as of this writing is $10 per person. Guests often pay more than the $10 donation to help the center.
Those who opt to work for their meals can help prepare food, bus tables, stock items, wash dishes, or a variety of other tasks around the restaurant.
Soul Kitchen (Official Website)


(Seattle, WA, April 15, 2021) – Since its inception in late 2018, Boss Nation Brands, Inc. currently consists of Boss Dog® and Boss Cat® brand pillars. The brands are quickly emerging as leaders in both digestive health solutions and as an advocate for gut nutrition products that are loaded with probiotics for pets. Sales have exploded across the United States, Canada, and select international markets, with product focus emphasizing quality consumable and hard goods for dogs and cats. Boss Nation Brands is expanding to achieve broader coverage with the help of Phillips Pet Food & Supplies.
Boss Nation Brands products will be available through the nationwide distributor, Phillips Pet Food & Supplies starting April 9th. Phillips Pet Food & Supplies was founded in 1938 and continues to deliver the promise to strengthen their alliance with customers and manufacturers by refining their organization and enhancing their products and service with the help of their outstanding team. Their wide portfolio and amazing national coverage will be the perfect partnership for the growing Boss Nation Brands product offering. Elizabeth Thibodeau, SVP of Merchandising and Supply Chain at Phillips shared that “Boss Nation Brands is the perfect addition to the fresh & frozen and treats category within the Phillips portfolio. Their brand story, coupled with laser focus on nutrition and innovative products has disrupted the market, and we are thrilled to offer their assortment to our customers.”
Boss Nation Brands is excited to begin the partnership with the valued sales representatives at Phillip Pet Foods & Supplies. Basel “Vasili” Nassar is very proud to be entering into the partnership by saying, “Phillips Pet Food & Supplies is a distribution group with a portfolio of diverse product and reputation for quality service. They are a group that we have been looking forward to working with and greatly value the opportunity to grow with them.” 2021 is full of opportunity for both groups.


We are proud to offer all our team workers the opportunity to pursue a dynamic career in the restaurant industry. With new iTech Pizza locations opening regularly across the country, you can grow personally and professionally with us. We have a broad range of exciting positions available. iTech Pizza has opportunities whether you’re looking for your first job, or if you want to take your career to the next high level. Simply come and join us.
Once hired, expect to accelerate your personal growth while learning job skills that make an impact. At every iTech Pizza restaurant, our team workers take great pride in crafting delicious, custom-built artisanal pizzas, pastas, salads and wings. Our guests can taste the iTech Pizza difference in every bite. Our clean, fast, friendly and fun iPad ordering system will take iTech Pizza to the next level! Team workers will be trained to be the friendliest server in the industry. Above-average pay and a fun working environment are just a few slices of what you can expect in a career with iTech Pizza.
We are always seeking full-time and part-time employees to join our team. Candidates with positive and team-oriented attitude are welcome. Previous experience as a Crew Member, Supervisor or Shift Lead in a restaurant industry is always a plus but not required. Be a part of something special. Apply today.


Truth be told, I’m not ordinarily a big fan of Indian desserts. I don’t think this is controversial: when have you ever heard anyone who’s been for a good curry wax lyrical about the great dessert they had afterwards?
For the most part, Indian desserts are sickly sweet, cloying and jam-packed with sugar and clarified butter. Now, most standard Indian curry houses have switched out their dessert menus in favour of generic laminated dessert menus (lemon-sorbet-in-a-lemon shell and other offending friends), which are delivered in from big manufacturers. This is a shame, because it means that there are some desserts, like this one, which is truly delicious and unjustly overlooked.
Shrikhand, or sweet saffron yoghurt is eaten a lot in Gujarat. They love it there and it’s something of a classic. Traditionally, it’s made from hung yoghurt – the yoghurt is literally hung in a muslin cloth to remove the water so it becomes thicker and creamier. Then, saffron and cardamom are added to take it on a different trajectory and give it a citrusy honey taste.
However, this is the recipe for a new quick and smart version uses good quality Greek yoghurt.
Thanks to my friend, Ceri for testing this recipe on her family and friends and sending me this lovely photo.
Sweet saffron yoghurt with passion fruit
Every yoghurt is different so if you’re using a sour yoghurt you might need to use more sugar.
For the best results, prepare an hour or so before you serve to allow the cardamom, saffron and nutmeg to properly infuse in the yoghurt.
Enough for 4
For the shrikhand:
- 500g plain Greek yoghurt
- ½ tsp green cardamom powder
- 5 tbsp icing sugar
- ¼ tsp nutmeg grated
- 6 strands of saffron
For the passion fruit sauce:
- 4 ripe passion fruits
- 1 tbsp sugar
Rather joyfully, this dessert requires very little work. For the shrikhand, spoon the yoghurt into a bowl and stir in the cardamom, nutmeg, saffron and sugar. Mix well then cover and place in the fridge to allow the flavours infuse.
To make the sauce, scoop out centre of the passion fruits, and pop into a pan along with the sugar over a low to medium heat. Stir until all the sugar has dissolved, checking for sweetness as you go. Then drizzle over the shrikhand and serve with a flourish.


Maple bacon-wrapped chestnuts. Blueberry cheese cake. Bruschetta with goat cheese and balsamic drizzle. Rubarb crisp. Herb-butter baked salmon with lemon, steamed to perfection. Oven-roasted garlic parmesan potatoes. Soft-battered fresh haddock from a tiny town in Scotland with a red wagon outside the window. Double-fudge brownie chocolate cake for a late-night birthday celebration. So many people across the world are writing about food, posting pictures of food, and looking for all the best recipes. I do have to admit that I am a little addicted to clicking on recipe videos that appear on my Facebook page, with titles like Grilled Bacon Wrapped Peaches and “This Slow Cooker Cashew Chicken is Better than Take Out.” I cannot resist. I can smell the crisp bacon. I can taste the sweet peaches and crunch of the cashews. And they make it look so easy. A few bowls of prepared ingredients, mix it together, and voila! Deliciousness. Someday I will find time to make these hundreds of recipes stored on my phone. Not. But I sure love to dream about it.
Not only do I love to dream about it; I also love to watch movies about cooking and food. Usually movies about chefs and some sort of romance or feel-good story with conflicting relationships and family situations. The Hundred-Foot Journey to name one. Chef to name another, with the awesome father-and-son food truck journey. But my all-time favourite foodie movie is Julie and Julia. That heart-wrenching moment when Julie wakes up confused and startled on the couch in the early hours of the morning, only to realize that she slept through her alarm, and her beautiful Beef Bourguignon for the visiting food critic is smoking and burnt to a crisp in its red ceramic pot in the oven. Another surprisingly wonderful moment is when the lobster nearly jumps out of the boiling pot and Julie nearly jumps out of her own skin. Or when she realizes that ‘everything is better with butter’. Or the touching moment when she creates her evening dinner party for her friends (beautiful table, coloured lights blurry in the background, wine, flowers, stories and laughter), to celebrate the one year completion of her food blog and her birthday, and her partner gives her a single string of pearls, just like Julia Child wore.
It is always that moment in the movie, when she gathers with her friends to celebrate around the meal she has created and her 30th birthday, that my heart strings get tugged that much more. It’s not only her desire to understand who she is, to have her words and thoughts read and appreciated, to acknowledge herself as a ‘real writer’, to finally accomplish one great thing of completion, or to make some meaning of her life. It’s the togetherness as they eat. It’s the way they raise their glasses in honour of their friend. In honour of love and life. Food tastes good if you make it taste good. But doesn’t it always taste better when eaten in the company of good friends and family?
There are always opportunities to invite someone for dinner. A stranger becomes a friend when they sit at your table with you. Recipes online, food blogs, Julia Child’s Joy of Cooking, and many other cooking invitations are really an invitation for something bigger and better: eating with friends, eating in community, eating with someone who doesn’t get many chances to enjoy a home cooked dinner with family or friends. A long table with 8 or 10 chairs is meant to be filled at least some of the time. The table longs for it. The chairs long for it. The world longs for it. Food blogs and recipes and food videos might be about the love of food, but they also point to one thing–that we were not meant to eat alone, and that being at the table together is the best way. At the end of Julie and Julia, her friends toast her in the Bon Appetite scene, and she announces that without her friends and Julia Child, she would never have made it through.
So to this I say, have a meal and invite some friends you don’t normally eat with. Have a bite and a conversation you didn’t expect to have. Just last Sunday I was invited to a meal of Fettucine Alfredo. Not only was it the best Fettucine I’ve ever had, but eating with new and old friends really hit the spot. All week since, I have carried with me the warm feeling of home and good company (as well as the memory of amazingly sweet barbecued pineapple!).
So invite someone. See how good the food gets, and how good your heart feels.
But for now, Bon Appetite, and good night.


Simpsons has earned a reputation for offering one of the best dining experiences in Birmingham. Set in a former Georgian Mansion, the restaurant has a stunning garden and champagne house which provides an oasis just a short drive from the city centre.
In recent years, the restaurant has undergone a transformation in terms of design resulting in a bright, modern dining space inspired by the colours and shapes of nature.
Driven by seasonality and provenance, executive chef Luke Tipping is renowned for producing stunning flavours inspired by the very best of what’s in season.
The Cross at Kenilworth
Diners at The Cross at Kenilworth enjoy the relaxed setting of a popular village pub but with the culinary finesse of its Michelin starred chef, Adam Bennett.
The pub’s refurbishment in 2013 restored some of the 19th century inn’s original features and created a relaxing and stylish dining space.
Executive chef Adam Bennett uses techniques from many years spent in fine dining to elevate each ingredient. He produces robust and perfectly balanced dishes that are fitting for the pub’s relaxed and accessible ambiance.
I love Antona At Home’s food and delivery service. Preparation of the food is easy and the food tastes amazing!
I love ordering from Antona At Home, everything comes packaged so nicely and the instructions are really easy to follow. It truly is a Michelin Star food delivery service.


La Piccola Gourmet Italian Deli is the finest family owned and operated Italian Deli in Westchester County. On any given day you will find son, Nick and father, Bruno Odoardi behind the
counter serving the freshest cold cuts and preparing the communities favorite Italian delectables.
This incredible culinary hot spot is located at 885 Yonkers Avenue, across from the Yonkers Avenue entrance for Empire City Casino and Raceway.
La Piccola's extensive menu includes the freshest sandwiches, hot lunches prepared daily and sweet Italian temptations such as cakes and desserts. With our help, you won’t have to go hungry all day!
Are you looking for a reliable and affordable caterer to serve your nest business or family event? La Piccola offers party platters that will make sure your guests are well-fed.


The Saidel Artisan Baking Institute is located in the Samarian country village of Karnei Shomron. The Tudor styled building nestles in the shade of weeping willows, with the tranquil trickle of a babbling brook to delight the senses.
The family business is run by husband and wife team, Les and Sheryl Saidel who complement each other's skills perfectly.
Les is a student of world reknowned pastry chef Michel Suas (San Francisco Baking Institute), and is a master artisan baker in his own right with 35 years of baking experience. Sheryl manages the pastry, confectionery and logistics side of the operation.
The Saidels are passionate artisan bakers fueled by the mission of re-acquainting people with good, old-fashioned, healthy bread and mouth watering confectionery. The S.A.B.I is a haven for anyone wanting to experience the ancient art of artisan baking and a center for training, consulting and baking.
The S.A.B.I provides professional, hands-on training and consulting services, workshops and demonstrations for groups, families or individuals.
The Saidels are pioneering the artisan baking trend in Israel and empowering more and more people to return to their roots and restore baking to where it rightfully belongs - in the home.
For more information on our philosophy and mission statement, click here.


Restrict the wonder soup to once a day as you have beef soup for the next meal. It is because the body has already been given doses of juice for the past three days, and water helps a lot in flushing out the excesses for Day 5.
Combination of fruits and Vegetables. I hope this figure is different by the end of day 7. There is no limitation on the amount of fruits you eat on this day, but do remember that you should not eat Bananas on the first day.
Once done, serve it with either tomatoes or cucumbers. Season the meat with lemon zest, salt, pepper and coriander and rest for 10 minutes.
You are allowed to eat brown rice, vegetables and drink fruit juices.
Pregnant women should stay away from the diet. Add 6 tomatoes and 20 oz of beef or gm diet day 5 of brown rice to your 5th day of GM diet. Asian-style cooking is the best in this mealtime, as dishes under this cuisine consist mainly of beef and vegetables.
You must drink up to 14 glasses of water on this day so that the body system will be detoxified and get rid of unnecessary nutrients provided by the meat or beef. Close the lid and let it cook for 15 minutes. The choice of ham burger with no bread can be of your choice try having with the minimum fat percentage as you are following the diet to lose weight and not to gain.
On the fifth day of the GM diet weight loss routine, followers of the diet are now allowed to eat beef matched with tomatoes 5 to 6 large tomatoes should be good for the day.
For a dinner, you can have the special GM soup with a vegetable salad. In the breakfast you will have to start with heavy stuff as you may start with braised beef and soup. I will be following the Indian vegetarian choices. Beef Pork No chicken Veg options to substitute Beef in the order of preference starting from Soyabean as most preferred: A bowl of beef and broccoli may sound ideal for Western diet followers, but as much as possible do not include potatoes or bread.
GM Diet Day 5 Breakfast: Water keeps the lost sweat replenished and the senses rejuvenated.
Since, most of the Indians are not likely to eat beef, slight changes have been made to the original version to suit the Indian lifestyle. Sleep good 8 hours to enrich the diet process Conclusion: You can enjoy meat as well.
Water intake should be increased on this day. But for those mid-meal pangs if you have any, pick a small cup of wonder soup. Today, you can have both Fruits except the Banana and Vegetables except Potato.
Add salt, pepper and lemon juice to make it tangy.
Just keep in mind that exercising is not recommended as you may easily injure yourself due to lack of nutrients while following this restriction diet. This GM Diet Day 5 is rather strengthening with richer body detox than just protein accumulation.GM Diet Day 5 Breakfast: In the breakfast you will have to start with heavy stuff as you may start with braised beef and soup.
This will help keeping the stomach heavy, full and satisfied for most of the day. Author: keto4cookbook. Hello! This is Gm Diet Day 5 By keto4cookbook.
We love to read books and my job is to analyze daily all the novelties in the world of ebooks. · If you have been trying to lose anywhere between 10 to 20 pounds just as quickly as humanly possible, then you should focus on the 7-day GM diet.5/5(1).
Continuing on with our series on GM Diet. You can find day 1, day 2, day 3, day 4 here. On the fifth day of the GM diet weight loss routine, followers of the diet are now allowed to eat beef matched with tomatoes (5 to 6 large tomatoes should be good for the day). If you have been following the 7 day GM Diet then take heart in the fact that you are almost done with the diet.
You can read about the previous 5 days here – Day 1, Day 2, Day 3, Day 4 and finally Day 5. The GM Diet is originally designed for the employees of the General Motors Corp and hence you’ll find the inclusion of beef on the non-vegetarian days 5 and 6.


OUR STORYWe passionately believe that food can be delicious, exciting and healing.
Our food culminates from our desire to bring a farm-to-table with a french flair experience to our back yard. From our travels, we’ve learned that eating rich, natural food can enhance your health and delight your tastebuds. Through our meals and services we hope to better your health through your diet, without it being a “diet”.
All of our food is fresh, local and seasonal. We partner with local farms and vendors to keep our menu fresh and exciting, just like mother nature intended. With each season, we are committed to offering you a variety of meals that are full of flavor and life-long benefits.
We guarantee that you will be able to taste the difference.
I was born and raised in San Antonio and have worked in catering, casual and fine dining restaurants and a local, performing arts center. I live my life to the fullest with my 10-year old miniature dachschund, Taquito, by my side. When I’m not running marathons, I live and breathe pastries. I love pastry for its artistic abilities, it’s like painting with food. I love to make feel good food. When you want to spoil yourself by indulging in scintillating, delicious, baked goods, my goal is to make it worth it. At Cafe Dijon, come prepared to taste bold flavors, unique desserts and surprising ingredients. I get very excited about making pastries, almost as much as you will be when it comes to our offerings.
I’ve spent ten years as a pastry chef, eight years as a banquet chef, and six years as a restaurant sous chef. Twenty years experience working in various hotels and restaurants in San Antonio has taught me a lot, however my greatest influences have been my grandmothers. They were great cooks and taught me a lot of what i’ve carried with me to many spaces in this city, from The Wyndham Hotel to La Contessa and St. Anthony Hotel. Through my work I hope to pass down this gift to my own children and teach them to how to cook for themselves in fulfilling ways. My gift to you, At Cafe Dijon, will be to make and serve delicious food that promotes healthy living.


There's no getting around it, we all need food to live. Whether you’re training to bulk up or lose weight or just wanting to eat healthy foods to improve your overall wellbeing, you need to eat the right food. For many people, buying processed, microwaveable meals that can be cooked in minutes or left in the oven suits them perfectly. The food is quick to prepare, convenient to their lifestyle and relatively cheap to buy, but that’s where their benefits end. Cooking doesn’t have to be like this. There is a way to eat healthy food that is quick to prepare, delicious to eat and nutritious to boot!


Our favorite chef, Ro Howe—owner of Barraud Caterers in New York City and a veteran contributor to Women’s Voices for Change—offers the second in her series of recipes that make odd (but happy) marriages. Part I was a pleasing blend of tomatoes and watermelon.—Ed.
When creating—and I mean creating, not copying or reproducing—most chefs search for the well-trod patterns of food pairing to please the well-worn palates of thoughtless diners who might otherwise be disturbed or woken from the comfortable drowse of the expected.
But I have always relied on curiosity and vagrancy through many of the world’s abundant cuisines to keep expectations at bay. Indeed, I rejoice in my cultural curiosity, which keeps questioning the status quo of established taste and texture patterns in each cuisine I explore.
Just because I haven’t eaten this dish before—does that make it invalid as food? Certainly not: That would condemn the culture as well as the cuisine. It’s a gift to be able to read ingredients for their eccentricities rather than their compliance with established norms, and to find partnerships that pique un-expectations by urging a communion of ingredients. I relish the joy of discovery bestowed by apparent stupidity surprised into serendipity.
Grapefruit and avocado have only two things in common: They are both fruit, and they grow in tropical zones. Other than that they don’t know each other very well, and are certainly not on speaking terms in polite society. But I have introduced them to each other in this recipe. I assure you, they are great friends now.
Grapefruit Juice with Avocado Sherbet
Yield: Six portions
Equipment: Food processor, rubber spatula, measuring cups and spoons, ice cream maker, small ice cream scoop, microplane zester
7 C pink grapefruit juice—strained of pulp
1 C superfine sugar
2 teaspoons angostura bitters
1 teaspoon grenadine
1 1/3 C green avocado flesh
1/3 C superfine sugar
¼ C corn syrup
½ C milk
¼ C heavy cream
¼ C lime juice
¼ C pomelo segments
1 T sugar
1 teaspoon lime juice
1/8 teaspoon grenadine
¼ C jicama
1 teaspoon lime zest
Combine grapefruit juice, sugar, bitters, and grenadine. Chill.
In a food processor, purée avocado, sugar, corn syrup, milk, and cream. When smooth, add lime juice. Chill. When well chilled, churn in ice cream maker. Freeze.
For the garnishes, gently pick apart the pomelo cells from the segment, eliminating any pith.
Combine lime juice, sugar, and grenadine.
Peel jicama and cut into 1/8 inch dice. Place in lime juice mixture. Zest the lime with microplane.
To serve, pour grapefruit juice in glasses. Scoop a dollop of avocado and float on top of juice.
Garnish with a few jicama brunoise and pommelo cells. Sprinkle with lime zest.


If you’re tired of home cooking, then grab a flight and try the new world-changing foods is to visit the exploding food truck scene in Washington, D.C.
Best Food Trucks in Washington, DC
There are several food trucks which operate in Washington D.C. In order to locate the best, it is necessary to check on the type of food served on different food trucks. For instance, there are some who specialize in seafood as well as cuisine from different parts of the world. Your lunch will be exciting if you can locate the right food truck. The quality of services on the trucks also differs, it is necessary to visit various trucks so that you can know the best for your lunch. Here is a list of top food trucks which operate in the Washington, DC area:
By the way: Try Using a GoPro in Washington DC:
One of the best ways to navigate a new city is to try a GoPro. If you’re at a food truck wearing an action camera, you’re guaranteed to get great service. If you post the video to their Facebook, the food truck owners will likely be grateful for the free possibility. Here’s some good recommendations for the top gopro camera.
1. El Fuego
This food truck serves Peruvian cuisine. If you love those foods originating from Peru, you will find them carefully prepared on the food truck. Some of the foods you can access on the truck include the El Fuego burger among other types of foods. Chefs who prepare the food served on the truck take time to ensure it is correctly done.
2. Goodies Frozen Custard & Treats
The truck serves deserts. Goodies was inspired by 1950 food truck and soda bar. Goodies Frozen Custard is known for its root beer float. Other delicacies you can find on the truck include vanilla bean, frozen custard and donut treats. They have social handles to allow you know their locations at different days of the week.
The truck serves American cuisine. You can find food origination from America served to perfection. Gourmet hotdogs, parmesan fries are also served on the truck. They are always on the move hence it is necessary to check their social media pages to known their exact locations at different days of the week.
4. Arepa Zone
If you love Venezuelan cuisine, then the food truck will be your best choice. You can foods such as cachapas, arepas among others served on the truck. Since their inception in 2014, the food truck has earned several awards. Some of the awards include the best new food truck as well as the food truck of the year in 2014.
The food truck serves Spanish cuisine. Onboard is chef José Andrés who serves different mobile sandwiches. The sandwiches pair well with patatas bravas. With thin Spanish style sandwiches, you can have a remarkable lunch on the food truck.
6. BBQ Bus
The bus serves BBQ cuisine. You can find pulled pork, brisket, pulled chicken and ribs served on the bus. Their foods are prepared with great love to assure you the satisfaction you deserve.
7. Red Hook Lobster Pound
The food truck serves seafood. You can eat lobsters, shrimp rolls among other types of seafood. Many people love the food truck, you can end up finding a long line if you delay to arrive at their location during meals times.
They serve Vietnamese cuisine. You have freedom to choose from Vietnamese style tacos or sandwiches made to meet the Vietnamese standards. Other foods you can eat include noodle soup or even drink a cup of pho.
9. Ball or Nothing
You enjoy Italian cuisine on the food truck. Meatballs and vegetarian balls are served. Vegans can as well enjoy vegan friendly balls onboard the food truck.


Basket Luncheon Chair
An affiliated chapter of the Society of Decorative Painters (SDP)
The 2022 Basket Luncheon was on April 24. The luncheon was at the Sunset Room at Fairview in Bridgeville. Our theme was “A Little Birdie Told Me”. We used all of the centerpieces and favors we painted for 2020.
The basket raffles and larger painted pieces raffles were both very busy. The 50/50 was $400 for the winner. Definitely, Jeanne must have been very busy. The painted door prizes were awarded to everyone. The lunch was pork tenderloin, chicken marsala, potatoes, green beans and salad. The club brought in 3 sheet cakes - two vanilla and 1 chocolate (which disappeared in record time). Gluten free cupcakes were also available.


Eat – Drink
Cafe with an extensive range of gluten free and vegan options – and great coffee!
Little Market – crystals, incense, oils and gifts as well as works from local Artists, Designers and Makers on consignment.
Find us in the main street of Woombye and take a seat on the deck or find a cosy spot out the back in our Bali garden.
Licensed Restaurant – wood fired Pizza – fresh Pasta – Gelato – Bar
Come in and taste the different and true flavour of Traditional Italian style woodfired oven pizza and fresh pasta all made in-house.
Open all evenings except Monday & Tuesday
Wednesday to Saturday 5.00pm to 8.30pm and Sunday 4.30pm til 7.30pm
Fish & chips, burgers and hot snacks. Great value meal deals available
Telephone ahead on 5442 2211 to place an order
Trading Hours: Tuesday thru Saturday 9am til 7pm – Closed Sunday and Monday,
Founded in 1947, the Woombye Bowls Club is one of the oldest sporting clubs on the Sunshine Coast
Bistro Menu served Fridays 5 pm til 8 pm
Venue Hire available for weddings and parties
Frankie’s is open for Breakfast & Brunch Seven Days a week.
Family owned businesses passionate about hospitality, and providing wonderful service while using locally sourced products.
Come and grab fresh bread, cakes and pastries all freshly baked on the premises daily. Enjoy a hot coffee with a sandwich or wrap made to order. Check out our menu
Open from 5.30am Monday to Satdurday – Closed Sunday
A cornerstone since 1900
Restaurant – Public Bar – Gaming Room – Functions
Bar + Gaming – 10am til late // Dining Lunch – 12pm til 5pm and Dinner – 5.30pm til 8pm // Bottleshop – 10am til 8pm
Raffles Fridays from 4.30pm
Free courtesy bus Friday & Saturday evenings plus Sundays from 2pm and special events
Ring 5442 1155 to book the courtesy bus or to reserve a table.
Great coffee & amazing food served in an environment that helps you to stay GROUNDED & present
Open 7 days! 6.30am – 2.00pm
Open Friday night from 5.00 – Live Music – Meals – Reservations Recommended
Take Away- SMS on 0427442324


You Haven't Seen Restaurants in Rwanda as Listed on Buzzfeed
When it comes to selecting a good restaurant in Kigali, Rwanda, there are so many possibilities, which make it a stressful and time-consuming process. Mostly, if you come from an English speaking country.
Regardless of the language barrier and all that, Rwanda has got some of the best restaurant’s in Africa where you can dine on a self drive safari. Or just on a business trip in Rwanda
1. Sole Luna: Best Italian Restaurant in Kigali Rwanda
Established in 2001, Sole Luna is one of the best restaurants in Kigali Rwanda. Located in a friendly environment around Kigali and is good for the Italian foods though you will get their normal English dishes as well.
As you dine at the end of your safari you will be able to enjoy a beautiful sunset over Kigali, as you sip a cold beer to ease all that happened at the end of the day. Sole luna meaning sun and moon is also the best pizzeria in Kigali.
2. Soy Asian Table: Best Asian Restaurant in Kigali
As the name sounds Soy Asia you will definitely be in Asia of Rwanda. Great gardens and etiquette designs to give you that kind of feels that relaxes the whole body and you feel like a queen.
With great professional chefs around the soy Asia has great foods that are prepared freshly for you at no time. You know good things always come at accost, this restaurant is not very expensive but you will definitely caught out some cash.
3. The Best Nigerian Food In Kigali Rwanda
You know everything and every person has their own beliefs and specialties and I believe in exploring what the mouth can feel. This restaurant gives you the best feeling of Nigeria really. With all the tasty Nigerian foods though not a high end hotel it will give you sparkles in the mouth.
Located in the middle city of Kigali, the best Nigerian food in Kigali offers tasty Nigerian dishes. From Jollof Rice to Coconut Rice to Pepper Soup to Efo-riro. There’s something for every traveler here.
4. The Hut:
Actually this is what you will call a restaurant here in Kigali. With the world class chefs it serves international cuisines made from the local produce of Rwanda.
It is very well situated in the middle of town that while eating you is able to view all the many hills of Rwanda at a go. The Delicious food, really friendly atmosphere, and top-notch service from the staff make The Hub one of the best restaurants in Kigali.
L’Epicurien serves classic French cuisine, because Rwanda was on of the French countries we expect a lot of French tourists and personals there. The restaurants provides the state of art foods of France.
Traveling and foods are like sisters they have to move along in most access, just in case you have never tried out the French cuisines well, this place will sort you out at a small fee. With its sumptuous surroundings, exceptional service, good quality food, L’Épicurien is indeed the perfect place for those eager to discover French culinary culture.
6. Khana Khazana
Khana Khazana has got a series of restaurants around Africa and uganda and most cases the east Africa because of the too many Indian tourists and business personals that come here for different purposes.
However due to its popularity the restaurant has got quite a support from all angles of the world. All of which combine into a fantastic dining experience. So, you can enjoy exquisite Indian and local contemporary dishes.
Recommended Rwanda Safaris
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4 Days | 3 Nights
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Best of Rwanda Safari Highlights
12 Days |11 Nights
Discover Rwandas best kept secrets and dine in Rwandas famous Lodges. Embark on an 12 days visiting Rwandas top Impressions Highlights Including the Virungas


Dinner: 4:30pm - 10pm
House lunch specials are served everyday from 11 a.m. to 2:30 p.m. including sushi roll bento boxes with miso soup, house salad, Gyoza, and fruit.
For special occasions let us help you celebrate Samurai style. We offer Japanese singing, a framed picture of your group and a pineapple boat for only $8.95.
We have two locations, conveniently located in Little Rock and Benton, to better serve you. Drop in today!


We would like to welcome The Kinnaree Restaurant as a sponsor of Udontalk.com.The Kinnaree Restaurant, Udon Thani.
Address: 237 Soi Don Udom, Maakaeng, Muang. Udon Thani 41000
The Kinnaree Restaurant offers a large range of Thai and Western food.
· Buffet every Saturday from 6pm @ 149฿per person. Menu changes each week.
· Pool competition every Saturday night.
· Free wi-fi.
· 2 quality pool tables.
_____________________________________________________________________Current beer prices.
Heineken sml. 50฿
Heineken lge. 90฿
San Miguel sml. 50฿
San Miguel lge. 90฿
Archa Can 25฿
Leo sml. 35฿
Leo lge. 60฿
Singha sml. 45฿
Singha lge. 80฿
Tiger sml. 50฿
Tiger lge. 90฿
Large range of cocktails between 60-130฿
Full House Breakfast: 140฿ - Large coffee 40฿


“I hate everything and everyone.” – Me, Day 3 (and 4, and 5)
The week started out ROUGH. No amount of reading can prepare you for the things you’ll actually feel. I realize now the warnings of “keto flu” did not do justice to the true feelings. The fatigue, anger, and mild depression that accompanies a sugar withdrawal, in no uncertain terms, SUCKS ASS.
So much ass sucking.
Still, this is a choice, something that I keep reminding myself. It’s also an experiment, but one that will take time to see the full benefit for, so suck it up buttercup, we’re in for the long haul.
“The right thing and the easy thing are never the same.”
– Kami Garcia
I met with a Kaiser dietician on Friday who nearly threw a wrench into this whole thing. As she put it, “I’m not going to dissuade you from this diet, but you’re pretty much doing the opposite of what we would recommend.”
Typically, the recommendation for after-cancer nutrition would be a plant-based diet (read: vegan) with foods that reduce the inflammatory response in the body. Meat and dairy, which can be highly processed, can cause inflammatory responses.
All that being said, she acknowledged where I’m coming from, and my motivation behind trying this. And so, she gave me guidance on what I can do to make this as healthy as possible.
- Eat whole, minimally processed foods.
This seems obvious on face value, but that means ALL food items. Bacon? Yeah, highly processed. Deli meats — um, no. Even cheese and milk all go through some type of processing. The good news is free-range, grass-fed cows produce higher quality meat, milk, and cheese (imagine that) and the inflammatory issues associated with eating these items is reduced (it’s an omega-6/omega-3 ratio thing that I can explain another time).
- Diversify your fats
At first I thought, “All the coconut oil on all the things! Give me pounds of butter!” Turns out, coconut oil (and butter) is super high in saturated fat. So, a mixture of monounsaturated fats is on the docket (ex. olive and peanut oils). Oh yes, and all the avocados I can hope for. (Though, this past week, they all ripened at the same time. #firstworldproblems)
An interesting note, adding coconut oil (I use 1TB in a standard coffee mug) makes your coffee taste SO GOOD. There’s an added element of richness. Pair that with some heavy cream… happy mornings, let me tell you.
A slight rebuttal to the notion of eating a diet that doesn’t have a lot of fat and cholesterol — the science supporting that idea is flawed. So, do with that what you will.
- Speaking of fats, modified keto is the recommendation
Because I lack that fat-busting gall bladder, the dietician recommended against doing the full ketogenic diet (80% fat). GI distress is practically guaranteed, and we already know how much I like not being able to poop.
- As read on Reddit:“You better love water more than Michael Phelps himself if you plan to last longer than a fuckin’ week on Keto.” – BCrosby, 2012
60-80oz of water a day is my goal.
To keep track of how this is affecting my body in other ways (cholesterol, kidney function, hemoglobin, etc.) I’m getting baseline labwork that’s usually part of my regular physical (which I haven’t had for… er… 7 years. Whoops.). I’m also working to not lose any weight.
Ultimately, this is an experiment. While the (definitive) science is still out, I only need this to work for me. My sample size of 1 will be okay if the results are positive.
Week one is in the books. There were lots of lessons learned, and overall, I’m feeling better than I did a week ago.
New recipes we liked:
Cream Cheese Pancakes
Chili Spaghetti Squash Casserole
8 thoughts on “Keto Life: Week One”
Your hard work is always impressive!
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Thanks Lisa! ❤
You are so inspiring and I learn so much from you! Happy to hear you’re working through the “Experiment”.
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Ahhh yes, the coconut oil in coffee trick. There’s an actual creamer, called “Better Half” from a company called Califia Farms; it’s dairy free and is made from coconut cream and almond milk. It lasts longer than cream and tastes…wonderful. VERY nice when used to make English tea (by which I mean either PG Tips or English Breakfast tea leaves made very strong with lots of sugar and lots of cream). It’s in a red and white carton near the cream in the dairy section.
Does the dietitian differentiate (such alliteration) between organic and non-organic foods when talking about your diet? As you say, cheese is a processed food…but there’s a HUGE difference between cheese that’s organic and made with the minimal amount of processing to move from milk to solid meltable goodness and Industrial Food-Like Products (IFLP) that are processed with hormone/antibiotic-laden milk and chemicals designed to make the cheese, color the cheese, add flavor to the cheese, give it shelf stabilization and preserve it beyond a reasonable amount of time. And this holds true for pretty much anything else in the modern grocery store. Guess which one I think is healthier?
I think I’ve told you that Paul and I are doing organics for our health issues and it does make a difference–if only because organics taste the way your brain thinks food should taste and has sufficient nutrition that we actually eat smaller portions and are satisfied. (“Smaller portions” should probably be written as “proper” portions. No super-size me necessary.) Sorry if I’m repeating myself; food is something that I am passionate about–and not just to eat! I was actually working towards quitting the day job to be a personal chef/caterer when I became disabled.
I am interested in whether the ketogenic diet would be something that we should try–but you point out the missing gall bladder issue and that’s something we have to consider as well, since Paul is lacking his. (He had a gall stone. One stone. The size of a golf ball. Ouch.) It may just be something we use to modify how we eat already. I follow Hippocrates: “Make food thy medicine and make medicine thy food.”
If nothing else, this is an adventure for you. And we all know how adventurous you are! Hugs for you both, share them back and forth.
I’m realizing quickly that the dietician is basing her recommendations on old science. She did not differentiate between organic and non-organic. Truly though, the difference lies with grass-fed/pasture-raised versus not. The inflammatory response occurs when the Omega6/Omega3 ratios are imbalanced — something that occurs in grain-fed animals. Pasture-raised (AND FINISHED) cows produce to appropriate ratios. The sad reality is that health care providers are basing their opinions on old science, since new science takes time to make it into those machines. Ugh.
You have some great content here and very entertaining. Thank you!
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I look forward to more of your work. Have a great day
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Don’t worry, we haven’t been hacked. This week, instead of talking about a website, we’re going to talk about sandwiches. Since Blueshoon is located in Chicago and there are so many amazing sandwiches in this city, we feel a deep responsibility to tell you about them.
All of us at Blueshoon have our own favorites and the winners are…
The Fried Chicken Sandwich | Big Jones
This little guy is comprised of deep fried, battered chicken thigh. (DARK MEAT!) A thick coating of homemade mayo, southern chow chow (a re-donk pickled relish), and a sheet of useless baby lettuce. If there wasn’t mayo on the lettuce, I’d recommend sliding it out and throwing it over your shoulder. The bun is the same as the burger and honestly, I’d eat a converse all-star if it was nestled between this bad boy.
The chicken is perfectly fried and the breading cock-slaps you with flavor. If the Colonel has 11 herbs and spices, this bitch is running on at least 20.
The Ham and Cheese | Diner Grill
My favorite sandwiches tend to have three, maybe four complementary ingredients stacked between two slices of the best bread for the job. I love the Dagwoods too, but there’s an art to finding harmony in a handful of ingredients. My preferred version of this is probably the pimiento cheese sandwich from Zingerman’s in Ann Arbor. Pimiento cheese, bacon, and tomatoes on wheat bread. It’s perfect.
But we’re limiting this to Chicago, so I’ll go with the sandwich I eat more than any other, the ham and cheese from the Diner Grill. It’s extremely simple: white bread on a flat top with American cheese, thick-cut ham, and yellow mustard. A classic diner sandwich elevated by the chunky ham and light toast/char on the bread. I love so many sandwiches but this one’s definitely my comfort food.
Sandwich Camembert | Kopi Cafe (Andersonville)
My vote is for the Sandwich Camembert with tomato and avocado at Kopi Cafe in Andersonville. Kopi is kind of a hippie/granola place that’s vegetarian friendly. I like their laid back vibe and their simple but fresh and delicious food. Their coffee is excellent too! I love the Camembert sandwich because I love cheese! Especially the creamy, soft and stinky kind 🙂 It comes on this awesome crusty baguette with spicy Dijon mustard. You have the option to add tomato and avocado (which I always do). I loved it so much after the first time I had it, I had to reproduce it at home.
The Italian Grinder | Costello’s
I’m a sucker for Italian sandwiches and they’re not all created equal. If you looking for a great Italian sandwich in Chicago, Costello’s is your place. This place specializes in sandwiches and they know their shit. The Italian Grinder consists of genoa salami, capicola, ham, provolone cheese, lettuce, tomato, onion, banana peppers, garlic mayo, and vinaigrette baked on a sub roll…simply amazing!! This is such a savory sandwich and the garlic mayo is heavenly. Costello’s a cute little sandwich shop in Roscoe Village, but they also have a location in Lincoln Square.
The Mayor | Kitchen Sink
The Mayor at Kitchen Sink in Edgewater is fabulous. Unbelievable. Nothing expensive or trendy or fancy, but it’s ridiculously delicious. Turkey, bacon, brie, fig jam, and peanut butter grilled on multi-grain of course.


On Monday it was Family Day so my parents and I went to a restaurant called Trattoria at Park Royal in West Vancouver. I enjoyed this Eggs and Benedict meal which was so delicious and after I wasn't extremely full since it was a pretty light meal overall. Unfortunately it was raining so we weren't particularly in the mood to walk around much and ended up going home after. If you guys haven't been to the Park Royal mall, I highly suggest paying a visit since they have some great stores and restaurants like ZARA, ANTHROPOLOGIE, FREE PEOPLE, FAUBOURG, and URBAN OUTFITTERS. I especially like going there because there are a lot less people as opposed to when you're downtown so I feel more relaxed when I'm shopping or just browsing.


Felix Mexican Restaurant
A Houston icon, Felix Mexican Restaurant has been around for a long time for one reason. The food is exceptional! More Mexican than Tex Mex, it is about as authentic as you can get. Great Margaritas top off the experience. If you prefer Tex Mex over authentic Mexican, this may not be your all time favorite but it's worth the visit. Warning: The salsa is HOT!
The Cadillac Bar
Another great Mexican food restaurant and another of my favorites! The food and atmosphere is always great but what I like best is the Sunday morning Buffet at the Shepherd location. You have a very wide selection and if you don't leave miserable, you didn't take advantage of the opportunity afforded. A very friendly staff tops it off. Great Fajitas, Carne Gasada (to die for...) Eggs, both scrambled Ranchero style and Benedict, Enchiladas, Tacos and more make this one of, if not THE premier buffets in Houston. A phone call to the other locations may be necessary to verify whether they offer the buffet.
Fajita Willie's Cafe & Cantina
Fajita Willie's Café & Cantina was designed to create an atmosphere that reflected a Mexican outdoor market and cantina. I have to say they were successful. It's a very casual, relaxed atmosphere with possibly the best Fajitas in the world! I've learned one thing in over twenty years in Houston. When I want Fajitas, I go to Fajita Willies. I rarely order Fajitas anywhere else because they usually can't stand up in comparison. They have other dishes as well, but their Fajitas are what they're known for. They're simply the best.
Guadalajara Mexican Grille & Bar
Described as a Mexican Cantina style atmosphere, Guadalajara is a definite stop on the Houston Mexican food trail. The food is good and the portions fairly large. The atmosphere is busy and noisy. It's a good place for a group outing but not an intimate conversation. It fills up fast so plan to go early. If you have to wait, go to the bar and get a basket of chips and salsa and something to drink. The salsa is among the best I've found but you'll need something to drink along with it.
Another Cantina sytle restaurant, Pappasito's also makes the list of "must trys". Good food and good sized portions are what they're known for. Like Guadalajara, it's busy, noisy and fills up quickly. The salsa is good but requires a fire extinguisher (a drink). They have a large menu and with the items I've tried, I haven't been disappointed. "Pappasito's Grill" (menu item, look for it) is wonderful! Probably the best thing about Pappasito's is that there are a number of locations so there is probably one close to you. Worth the visit.