“Avoir l’eau à la bouche”, which means “mouth-watering”. This expression assumes its full meaning at 85 rue Jean-Pierre Timbaud, rightly named “Bouche”. A local restaurant in Paris’s 11th arrondissement – the...
Some people like to share a snack with friends; others will say it’s all about nibbling! But for Vincent Bielhy and Anastasia Rohaut, there is nothing better than sharing a bite to eat. These are the best moments life has to offer, with friends gathered around the table. A culture of great but uncomplicated food that they were itching to present in the Paris bistrot they have named “Becquetance”. A light-hearted play on words that perfectly embodies their love of language. A language that laughs, delights and savours. The premises they redesigned together as a family – from the renovation to the structural work – are intimate, to say the least, and the duo does not deviate from the rule – quite the contrary – of closeness and camaraderie that is so typical of places up on the Butte de Ménilmontant. “Honest, unpretentious and generous”, the chef’s cooking combines with her team-mate’s assured taste in selecting “eclectic and serious” organic wines. The meaningful marriage of a mutual desire for simplicity to create a restaurant that is “demanding but readily accessible”. Because there is no question of the chef theorising about her cooking. She doesn’t intellectualise; she follows her instincts and adopts a fresh, new approach to traditional concepts by “(associating) one or more elements from other culinary cultures”. A true taste for mixing and mingling that is reflected in the very fabric of 67 Rue de Ménilmontant. The old, like the Trash wall – a genuine vestige of the past life of the place – rubs shoulders with vibrant ceramic creations from the Zoug Zoug workshop and the graphic lighting by Clément Jacq. These creations form an ideal backdrop for meeting up with other cheeky food lovers to (re)discover seasonal dishes that have as much spirit as their creators!
Restaurant Becquetance, 67 Rue de Ménilmontant, 75020 Paris. Open Monday to Friday from 12pm to 3pm and from 7pm to midnight. Reservations at 01 40 30 22 97.
Anastasia and Vincent, can you introduce yourselves, please?
What is your background?
Why did you both decide to become partners?
We met through our respective spouses, both architects. They were working in the same agency at the time. Anastasia was running the kitchen of a small bistrot near the Bourse, and we were both looking for something to reflect our personalities. The outlines of what we wanted were very vague at the time. We got to know each other by discussing what we liked about food and morning and by drawing upon our respective experiences. I thought Anastasia’s cooking was both traditional and generous, with a touch of creativity that kept the food from being boring. And it goes without saying that it was delicious.
We found ourselves coming round to the idea of a bistrot, a welcoming neighbourhood place where you eat a variety of unpretentious seasonal dishes prepared without fuss but with great care.
What is the aim of Becquetance in terms of its offer?
Why did you choose such a small space to set yourselves up in?
When we first visited the premises, we had to be really imaginative because there was nothing inside. Everything was a shambles, but we felt we could do something good with it. We wanted a small place, because it has a feeling of closeness and camaraderie. And a small place was ideal because we are a small team. Our friend Hugo Marchal has joined us in the kitchen for the evening service. And finally, we wanted a small space because our setup budget was limited.
Why did you choose this name for your bistrot?
This name had been on Vincent’s mind for some time, I think. We share a certain taste for the French language and its different shades of meaning. “Becquetance” is a slang word for food, and slang is a dialect more than approved on the Butte de Ménilmontant. We wanted a word that evoked simplicity and conviviality, while showing our cheeky side. The idea of honest food, unpretentious and made with high-quality products.
We share a certain taste for the French language and its different shades of meaning. “Becquetance” is a slang word for food, and slang is a dialect more than approved on the Butte de Ménilmontant
What materials did you choose to use here, and why?
Which craftspeople did you work with when it came to decoration?
This is probably the most difficult question for me, because I don’t theorise about my cooking at all. My dishes and menus are mostly conceived instinctively, using the season and what it offers us as a basis. I like to work on the principle that things that grow at the same time must go together in at least one way, perhaps even in a hundred ways. I work closely with producers and suppliers, and quality is of primary importance. Jean-Luc Larcade, from Les Petites Fermes, has had my complete trust for years now. We have been working with wonderful vegetables from Les Trois Parcelles farm since the beginning, and Tom Saveurs and Le Bateau de Thibault supply us with seafood. The delicious creams and cottage cheese from Maison Borniambuc are also great allies. And we mustn’t forget our local friends, Benoît Castel, for the bread, and Crème for the cheese. As well as carefully chosen seasonal products, the basis of my cooking is traditional bistrot food and sometimes even the food my grandmother made. I love honest, unpretentious and generous cooking. I especially like to take a new approach to a dish by adding one or more elements from other culinary cultures. Mixing cultures in cooking is something that is quite central to what I enjoy doing.
The menu changes very frequently, several times a week, and some dishes are one-offs. I work a lot on instinct, so it is rare to eat exactly the same thing twice at Becquetance. However, a few dishes come up regularly, and are very popular: there’s the country terrine, the gravlax salmon and sticky rice, and the sausage with a purée on Monday lunchtime. Then there’s the bao with smoked black pudding, the chocolate buckwheat fondant and a pistachio-orange blossom cottage cheese brûlé. The lunch and dinner menus are published each day in a story on Instagram.
You keep a very good cellar. Where does this love of wine come from? Ans what will we find on the wine list?
My taste for wine, and especially for natural wine, came gradually. I was converted after being stopped in my tracks by an amazing bottle of wine at Michel Guignier, La Petite Oseille. I wasn’t really a wine drinker, to begin with. I became passionate about it because the wines tasted different from what I had seen of “conventional” wine – that is, the sort of wines we drank when we were younger, on a night out, or with the family when they were medium-quality bottles at the table. We took some time to build up this cellar. In terms of atmosphere, we want the wine in our restaurant to be a friend thing, wine of quality, of course, but above all, to bring people together. You can enjoy wines from talented young winemakers such as Lambert Spielmann or Corentin Houillon, as well as those from more experienced winemakers such as Gérald and Jocelyne Oustric and Patrick Meyer, or Georgian wines that we share with the Supra cellar in Belleville.
Your bistrot is located in the 20th arrondissement. Why did you choose this particular district?
We wanted to set up in the 20th arrondissement because we spend most of our time there. We feel comfortable there, and we wanted to set up a canteen in a place where we like to be. Ménilmontant is a neighbourhood that still has a real social mix and a friendly atmosphere maintained by the inhabitants, the shopkeepers, and the community.
Where will we find you in the coming months?
We’ll be at Becquetance from Monday to Friday, obviously! We’re closing in August, but we’ll be back in full swing in the autumn.
The menu changes very frequently, several times a week, and some dishes are one-offs. I work a lot on instinct, so it is rare to eat exactly the same thing twice at Becquetance.
Photographies : Jeanne Perrotte – Text : Juliette Bruneau @thesocialitefamily


There is enormous joy and fun to celebrate a baby shower. Here are some pictures of a couple of baby showers I was fortunate to contribute to. Both the edible and the non-edible cakes were made by myself.
Hello, my name is Dana (pronounced 'Daana') and I live in Pittsburgh, where I find a lot of joy in baking delicious sweets and treats, made the right way: from scratch, with love, and good quality ingredients, some brought directly from Europe. I think everybody should be in agreement on this one thing: good food makes people happy(er)!
Thank you for taking the time to join me in my baking adventures!
View all posts by cafedaana


Our guests enjoy spending time with good friends, good wine and good food in front of the fireplace in winter and el fresco in the garden in summer.
The Bloemhof restaurant caters for groups of 10 people with a maximum of 65 people inside and up to 120 people in our garden. We pride ourselves on our manor house wedding ceremonies and receptions, birthday parties, year end functions, anniversaries etc. We offer breakfasts, lunches and dinners mainly in buffet style and The Bloemhof is the only guesthouse in the area that offers restaurant facilities.
We are very popular for our scrumptious breakfasts and traditional South African cuisine and the ambiance is that of a true farmhouse kitchen. On Sundays we are open to the public for a traditional farmhouse buffet lunch. The kitchen closes at 14:00 pm and bookings are essential. We also offer bar facilities and are fully licensed. Enjoy the sunny and quiet dining experience at Bloemhof. Be spoilt with excellent food, drinks and hospitality.
The Bloemhof guesthouse offers spacious rooms with the opulence of a bygone era all with en-suite bathrooms, colour television with M-net, bar fridge, as well as access to the balcony which overlooks the landscaped gardens and Table Mountain. We also offer a laundry facility for your convenience. Lunch and dinner available upon request to our resident guests.
Cape Town is a destination with attractions that make ideal to enjoy the most delightful vacations. Accompanied by your Amsterdam escort of striking beauty, you can visit unforgettable places that will provide you experiences of luxury. Taste the culinary specialties of the most skilled chefs and live an adventure that you will never forget.
The extraordinary biodiversity of South Africa and the reputation of its safaris take the imagination towards the most exotic delicacies. However it is important to resort to the experience of someone who has visited this country in order to find the best places to taste unique dishes. Escorts from http://www.eros.com/ are audacious ladies who have traveled around the world. Therefore, they can assist you to make the most of this new journey.
As in any country that receives emigrants from half of the world, in South Africa it is possible to see how pizzas go hand in hand with the curries. You can also find many dishes made with rice and corn.
The gastronomy of Cape Town reflects the diversity and mixture of cultures of this country. Rely on the good taste and expertise of your favorite Amsterdam escort to visit the most recognized restaurants of this city. Enjoy the fusion of African and European cuisine.
One of the typical foods is biltong. This is an appetizer made with strips of marinated, dried and spiced meat. This is one of the most common ingredients of South African food.
However vegetarians can also be delighted with delicious meals. If you have removed meat from your diet, you can find options that are as exquisite and more accessible at Cape Town. Share your preferences with beautiful escorts so they can take you to the most suitable restaurants for your palate.
Taste the most exotic gastronomic creations of South Africa at The Old Biscuit Mill. Visit this famous market with your adventurous Amsterdam escort so she can take you to places where you can try the best dishes. Historically, this bazar used to have a cookie factory.
Enjoy delicious garnishes like Chakalaka. It is a sauce of seasoned vegetables, which can be eaten with bread. Taste the appetizing salads made by experts. You will have the chance to find enticing dishes made with spinach or lentils.
Do not forget that South Africa is the second country in the world that exports fruits. Therefore, ask for the advice of experienced escorts like those you can meet on EROS to find places where you can try seasonal delicacies.
Stop by The Round House, a highly frequented restaurant. Travelers from all over the world visit it due to its impressive elegance and the skills of chefs. It is located on the surroundings of Camps Bay and provides you an amazing view with a garden of maximum beauty located right in the front area.
At The Round House, you and your stunning Amsterdam escort will have the opportunity to taste typical dishes such as Vetkoek and Boerewors. You can try a South African specialty known as Bobotie, which is a Malay meal with spiced meat and eggs. Another culinary attraction that you may like is Potjiekos, a stew of meat and vegetables normally prepared outdoors.


New Zealand Status: Introduced
Conservation Status: n/a
Allium triquetrum is a perennial herb with fleshy grass-like leaves and small, white, bell-shaped flowers that have green mid-veins. It grows in clumps to about 60cm high. The leaves and stalks are triangular in section and have a distinct onion smell when crushed. Onion weed can be found in disturbed forest and shrub land, stream sides, herb fields and bare land. It is a persistent and troublesome weed forming dense colonies.
Many parts of the plant are edible and can be used in salads or as a flavouring in cooked foods. The leaves have a mild onion flavour while the flowers and bulbs have a mild garlic flavour.
May be toxic if eaten in large quantities, dogs being particularly susceptible. If eaten by cows the milk will be tainted.
© Geografpix Photography, Steve Reader


Friday, February 4, 2011
One of the books happens to be 100 Recipes Every Woman Should Know by the editors at Glamour Magazine.
I tried a variation of their mushroom burger.
Meatless Monday Portobello Burger as found on page 187
1 garlic clove
2 ounces roasted red peppers from jar drained
1/2 c mayo
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne
1/2 c freshly grated Parmigiano Reggiano cheese
1/2 c extra virgin olive oil, plus extra for brushing
Four 4 inch diameter portobello caps
Four 1/4 inch thick slices red onion
1/2 teaspoon salt
1/4 teaspoon pepper
8 thick slices good Italian bread
4 loosely packed cups baby arugula
In blender puree garlic, red pepper, mayo, mustard, lemon juice, cayenne, and cheese until smooth. Add 1/4 c olive oil until blended and thick set aside.
Preheat broiler. line a large rimmed baking sheet with foil. Arrange mushrooms on baking sheet side by side with onion. Brush top with rest of olive oil and use salt and pepper.
Broil for 10 minutes until tender and lightly charred in spots.
Lightly brush the bread slices on one side only with the rest of the olive oil, then broil, without turning, about 1 minute until lightly golden on the oiled sides.
Arrange the bread on work surface, top with the mushrooms, onion, arugula, spread the roasted red pepper sauce on the top slices of bread.
Well, for me that's just too spicy. I simply used the oil, mayo and mustard.
I also had a flat style bun instead of the bread.
I also have to say, that our local store here packages the mushroom caps in twos. At at $4.79 a package, this is not something I would be making too often.
Personally, I find that doing mushroom burgers are better on an outdoor grill during BBQ season.
I much prefer to do eggplant as a burger paddy replacement when doing veggie burger items on a stove.
You can catch what else I had to say about the cookbook here on my book blog


Food Photography in Mumbai
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Learn the In's & Outs of Meal Prep. -- Friday, January 21st, 2022 6:00pm-8:00pmRegular price $45.00
Shipping calculated at checkout.
Time and energy are two of our most precious commodities.
In this meal prep workshop, you will hear tips from Satori Meals owner Erica Calderon about saving time while grocery shopping, prepping, cooking, as well as best practices for storing and reheating your family's meals throughout the week.
After all, who doesn't love a home cooked meal? Now, let's figure out how to cut our time and energy in half!
Join us for a fun evening of sharing ideas, templates, meal plans, and a sampling of Satori Meals original recipes!
The samples included with the workshop is as follows:
Sweet Potato Pecan Muffin
Zesty Coconut Granola Bar
Turmeric Ginger Sweet Potato Soup
Roasted Cauliflower Sausage Kale Soup
Apple Chicken & Quinoa Salad with Lemon Herb Dressing
Curry Chicken Salad with Cashew Yogurt Dressing


Milk, Sugars (cane sugar, rice syrup solids, invert sugar syrup, apple concentrate (for colour)), Cream (cream, milk, carrageenan), Chocolate (sugar, cocoa mass, cocoa butter, soy lecithin, natural vanilla flavour), Skim milk powder, Natural peppermint flavour, Water, Spirulina concentrate (for colour), Pumpkin concentrate (for colour), Citric acid, Tara gum, Guar gum
Contains: Milk, Soy
May contain: Peanuts, Hazelnuts, Pistachios
Frequently askedView all FAQs
How do you ship Gelato?
We pack our pints in a cooler and seal it with dry ice to ensure your goods stay frozen until you’re ready to enjoy.
How much does shipping cost?
For our frozen products, we offer flat rate shipping of $20 to most cities across Canada. Shipping on our cool stuff (non frozen goods) is free!
Is there a minimum purchase?
We require a minimum purchase of 6 pints, or 2 packs of single serves, but you can top up on as many additional items as you’d like—the limit does not exist!
Very high quality and so delicious
Everything about it is perfect
I first tried this when I was using a grocery delivery service that delivered a lot of items I'd never heard about before. This caught my eye because, well, it has mint and chocolate, and it's gelato. I was so very surprised when I tasted it, at how good it was!! It very quickly became my favourite frozen treat, and it's a great splurge on payday.
Like someone else said, this is most likely not meant to be a single serve thing, but I can't help but consume an entire jar in one sitting. So I have to plan when I'm going to eat it so that I can truly savour every single last lick of the spoon.
The mint flavour is definitely there, but it's not super strong or overpowering like some mint products. I highly recommend it, and I'm slowly trying other flavours. This, though, so far, has remained my favourite.
So I am fairly certain that these are not single serving size however don't start with the spoon in this jar or I guarantee you it will become one. The smooth, creamy, perfectly balanced mint ice cream has tiny flakes of chocolate in every single bite and it is literally irresistible. I know in my head that these are not meant to be eaten in one go but my heart says differently. Once I start, I just cannot put this thing down. There have been occasions where it's made it back to the freezer however I don't think I've made it back to the couch before I've made the trip back to get it from the freezer and finish the rest.
Mint Chocolate Stracciatella Gelato


Dear reader, we are here to help you get in a world of advices an techniques to make you sure that healthy food is more simple to prepare, and one of our important goals is to show you some special tips and recipes to improve your body’s fitness, we are always looking for the best of the best to make it here for you.
Are you a diabetic ? this blog does’nt respect your diet ? the answer is “absolutely not”, we made a special category for diabetic people, you can find on our blog some delicious recipes for diabetics, in the same time it looks so healthy for you with scientific prove.
We try our best to make information clear and for you, anything we have done is proved scientifically and taken from reliable sources, all these to gain our reader’s confidence.
With the best of pleasure we make this free content on your hand, if you have any question or suggestion you can leave a feedback.


The advent of high fructose corn syrup in our diets correlates with soaring obesity rates. Some but not all data point to insulin resistance caused by inflammatory factors in fat tissue.
A new study in Nutrition and Diabetes tested this theory. For 10 months, mice were fed either a regular diet, a high-fat diet or a regular diet with 8% HFCS (such as a diet with soft drinks).
Results? The HFCS chow caused more severe adipose inflammation and insulin resistance than the other two. When ghrelin (the hunger hormone) was removed from the mice, the inflammation decreased.
HFCS appears to affect metabolism in ways that can contribute to obesity.
Impulsive people are less able to inhibit responses. Thus it seems likely that people struggling to maintain a proper weight also struggle to say “no” to tempting high-calorie foods like cake and candy. Is this impulsive nature only with food or also with other areas of life as well?
One interesting study from Maastricht University in the Netherlands looked at 87 females who were tested with general stimuli and also with food-related pictures. A higher body mass index (BMI) was linked more often with impulsivity with food-related photos. No real surprise there. But interestingly, there was no more impulsivity linked with general stimuli in those with higher BMIs.
The authors write: “The implication is that weight loss interventions need to focus on decreasing food-specific impulsivity rather than on reducing general impulsivity.”
One of six Americans subsists on food stamps, now known as the Supplemental Nutrition Assistance Program (SNAP). An individual receives about $4.30 a day, an amount that wouldn’t last long if a daily latte is part of the routine. But most lower income people aren’t regulars at Starbucks.
And as Mark Bittman wrote in his column in The New York Times: “The alternative to soda is water, and the alternative to junk food is not grass-fed beef and greens from a trendy farmers’ market, but anything other than junk food: rice, grains, pasta, beans, fresh vegetables, canned vegetables, frozen vegetables, meat, fish, poultry, dairy products, bread, peanut butter, a thousand other things cooked at home—in almost every case a far superior alternative.”
Brett Arends, a reporter for the Wall Street Journal recently put his $4.30 where his mouth is– by trying to eat nutritiously on that small amount.
First, he looked to peanut butter, eggs and legumes for protein instead of expensive meats and fish.
Then he added “whole-wheat pasta, brown rice, baked potatoes and sweet potatoes, and whole-wheat bread..” In the end, Arends reported that he ate well, felt healthy and even gained a few pounds. Read his story here.
Food stamps or the SNAP program are the subject at many dinner tables these days in America and not just the 47 million receiving them.
Seems there are many stories to tell: a person whipping out a SNAP debit card to pay for pint-size cartons of Haagen Dazs ice cream—at $4 a pop–at the supermarket checkout; the family buying a pile of shrink-wrapped steaks; the carts filled with soda, potato chips and the litany of junk foods–all paid for by taxpayers.
The questions I hear break along two lines:
- Why is the government paying for premium ice cream and expensive steaks when those just above the cutoff must settle for budget options?
- And why are we allowing sugary, fatty foods when obesity is epidemic, especially among SNAP recipients?
Limiting choice is too difficult –does a soda have more sugar than a sports drink?—as well as insulting, say defenders. The holes in this argument are clear: another federal program called Women, Infants and Children (WIC) tells recipients their grains must be whole and milk must be reduced-fat as well as allowing only a defined list of foods deemed nutritious. This solution would show immediate improvement in SNAP purchases. But powerful food lobbies fight this plan and so far are winning.
Tina Rosenberg wrote an excellent analysis of this issue in The New York Times recently: “To Fight Obesity, a Carrot, and a Stick” is a conversation starter for all involved in public health and obesity issues.
Instant gratification paired with assault marketing will undo the best of intentions.
- Tasty, Cheap and Easy
- Food Deserts or Food Swamps?
- Entitled to Junk Food
- Sold on Junk Food
- Eating as Entertainment


Do you think GM food is healthy? Different people may have different opinions even the English royal family is not an exception.
According to a recent story on the Guardian, Princess Anne has strongly backed genetically modified crops, saying she would grow them on her own land. However, prince Charles has long been opposed GM food and has said it will cause the “biggest disaster environmentally of all time”.
GM foods refer to those foods that use genetically modified technology which the genetic material (DNA) has been altered in a way that does not occur naturally by mating or natural recombination.
Although the production of GM food benefits both producers and consumers, some people concern it may cause health problem including allergy and even poison.
“I have never knowingly buy or eat GM food. What worries me is how much of this stuff I might have eaten without realizing due to lax labeling rules and contamination.” Trevor Mendham from England told the BBC.
In fact, we can’t avoid GM food in our daily life. It is increasingly difficult to avoid produce from livestock fed GM crops and it is in most meat sold in restaurants and supermarkets, according to National Farmers’ Union.
A shocking 80 per cent of maize and soya beans, which are the main sources of food for cattle, are now GM due to the global nature of food sold in British supermarkets and on the wholesale market, according to Express.
But countries from around the world are trying to help consumers choose the right product they want.
Last year, with former US president Obama signing a law that would require all food labels to declare whether the item contains genetically modified, local consumers may soon be more flexible when choosing food in the supermarket.
And according to British supermarkets, customers who don’t want to buy GM foods can choose to buy organic food.
Waitrose says: “We fully understand that some customers would like a wider choice of produce from animals fed on a non-GM diet.
“With that in mind, all the animals that supply our organic meat, eggs and milk are fed a non-GM diet.” Express reported.
In Iceland, one of Britain’s leading supermarkets, people can find all products that are non-genetically modified. The supermarket had banned genetically modified ingredients since 1998.
“I think we cannot say that GM food is definitely healthy. So I try to avoid buying those food,” said Sharon Brown who works at a potato chip restaurant in England. “Shopping in Iceland is convenient because you don’t need to spend time checking labels or worrying about whether the food you buy are genetically modified or not.”


Sunshine salad bar serves sandwiches and salads, as one would rightly assume, but this little known establishments a surprisingly varied menu. In addition to the expected Indian cuisine such as chicken and beef curries with rice. They also serve more "continental" dishes such as fries and grilled chicken.
Located on Embassy road next door to Firefly and opposite la piazza, sunshine features a open air garden terrace that reminiscent of a vintage villa complete with vines and dandelions. Perfect for a sunny day. The indoor dining features about 6 tables with a neat and simple set up. It's unassuming and refreshingly mature. An assortment of drinks and beverages ranging from our staple Coke, Fanta and Sprite to beers, tea and coffee.
Sunshine is one of the few places whose portions are something to write home about. Tuna, chicken, ham, BLT, mushroom... their sandwiches come in a variety of combinations and are the best in town. You'll never leave hungry...or angry for that matter. The service is good, and neither friendly nor rude. If you're looking for a quiet spot to simply enjoy your food and another's company, Sunshine is for you. From breakfast to brunch to lunch, their offerings blend seamlessly into the day.


We love doing beer dinners but they only come once in a while... and YOU'RE INVITED! Celebrating our 3 years of business during American Craft Beer Week!
This time we have a pop-up dinner by Domu Izakaya featuring beer pairings by Sierra Nevada!
6 "Asian-inspired Pub Fare" Courses
$45 per seat
Scallion Fries - beer-infused tempura served with wasabi ranch; a play on what you typically know as onion rings!
- Paired with: Sierra Nevada Nooner Pilsner
Vietnamese Crudo - cured porgy, micro cilantro, thai chili, crispy red quinoa, watermelon radish, fish sauce vinaigrette, yuzu aioli
- Paired with: Sierra Nevada Otra Vez
Watermelon + Pork Belly - asian-spiced pickled watermelon, crisp braised pork belly, buttered friseé, charred heirloom tomatoes
- Paired with: Ovila Belgian-style Abbey Quad with cherries
KFC - korean fried chicken - the crispiest chicken you've ever had; glazed with with a sweet, buttery, korean pepper sauce
- Paired with: Sierra Nevada Torpedo Extra IPA
Sichuan Grouper Cheeks - an addictively mouth numbing experience served with a crispy papaya salad
Paired with: Sierra Nevada Hop Hunter IPA
Thai Basil Limeade Popsicle - made with Sierra Nevada Pale Ale
Closing beer: Ovila Belgian-Style Anney Brown with Mandarin Oranges and Cocoa
- Email us at info@AvenueGastrobar.com
- Call us at 407.839.5039
- Or come in and ask your server or bartender
There is only a limited amount of seats so reserve yours today!
13 S Orange Avenue
Orlando, FL 32801


“…I flipped through the information for inspiration and found it: apples. New York was The Big Apple for a reason, and although upstate New York was home to the bulk of the apple agronomy, Long Island had some apple orchards of its own.I ordered up some Calvados for delivery later in the day…”
- ¾ ounce Christian Drouin Calvados
- ½ ounce Rough Rider Whiskey
- 4 ounces unfiltered apple cider
- 4 ounces sparkling water
Combine ingredients over ice in a medium highball glass. Stir gently to combine.


Omegavie® Qualitysilver® products comply with the industry’s standard quality and purity criteria.
The quality of Omegavie® Qualitysilver® oils reflects the certifications Polaris has been awarded over the past few years:
US FDA approved + GRAS approved on algal oil
Registration with the U.S Food and Drug Administration
member of the French union of food supplement manufacturers
member of the Fish Oil and Fishmeal Organisation
member of the Global Omega 3 EPA & DHA organisation
Friend of the Sea©
certification of products made from sustainable fishing
sustainable and ethical supply chain certification
EU HACCP equivalent
(hygiene, food safety)
The reliability and trustworthiness of the POLARIS quality control system as well as its tireless efforts to guarantee the satisfaction of its clients are regularly proven through internal and external audits.


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Take back your kitchen with a collection of 500 foolproof recipes for everything you would ever want to make ahead of time.Everyone knows the benefits of home cooking: tastier, healthier meals and significant savings. But some nights there's just no time to make dinner from scratch. And sure, you can make a casserole and keep it in the fridge or freezer--but why struggle with all the guesswork involved in making a recipe ahead (how long can you safely store it? Will it dry out in the fridge? Will the texture be affected by the freezer? How much do you need to increase the baking time?) And how...


JD brings you a fantastic combination of hand blended herbs & spices to make a beautiful tasting Tikka Masala, that you will love! Tikka Masala is a medium hot curry, brilliant for any day of the week!
JD’s easy to follow recipe will help you make a flavourful and creamy chicken Tikka Masala in your own kitchen. The method is simple and easy to follow. The trick is to marinate the chicken at least an hour before cooking (or even better the night before cooking), to create that classic chicken tikka taste.
Ideal served simply with boiled rice and naan bread.
Tikka Masala is one of Britain’s favourite takeaway meals, inspired by Indian cooking but adapted to suit the British palates, it is now a curry classic. Try making your own chicken Tikka Masala and see how it compares to a takeaway! Let us know how you get on?
Paprika, Garlic Granules, Cumin, Coriander, Garam Masala, Ginger, Chilli Powder and Mint.
Garam Masala Contains Coriander, Cumin, Ginger, Cassia, Black Pepper and Cloves.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.


Discover Savory Asian Dishes and Other Culinary Delights
Tong Asian Bistro is a family-owned restaurant based in Fort Myers, Florida. We prepare and serve a wide variety of oriental dishes, from crispy tempuras to tasty fried noodles. While we primarily focus on Chinese and Japanese cuisine, we also cook Thai and Korean food. These are available for takeout and delivery. Quick eat table available as needed.
We only accept Visa, MasterCard, Discover, and American Express cards—no personal checks allowed. To get special discounts and promos, you can purchase our gift cards and coupons!


Stretch Your Food Budget by Making Food Last Longer
In a time when many families need to make their food budget stretch as far as possible, it’s disheartening to have to throw away spoiled food. While all fresh foods have a natural shelf life, home economists offer these tips and tricks to help extend the life of perishables.
- Check Before Storing - A single bruised or overripe strawberry in a package can release enough ethylene gas to spoil the whole package before its time. Before refrigerating produce, check for and discard any on the verge of spoiling.
- Keep Cheese Longer - Apply a thin layer of butter to the exposed side of a chunk of cheese, then wrap the block in waxed paper and place it in a plastic bag.
- Puncture Plastic Bags - Unless you are sealing it in an airtight bag, poke a few holes in the plastic bags of fresh veggies you bring home before refrigerating. Otherwise, they’ll trap moisture that causes produce to break down faster.
- Use the Freezer - Frozen banana pops...yum! Preserve your unused bananas for a delicious snack. Actually, freezing works well for most fruits and vegetables, as long as they are consumed within 8-12 months.
- Shrink-Wrap Bananas - If you prefer your bananas unfrozen, wrap a piece of plastic wrap around the crown of your bunch of bananas. This will curb the release of ethylene gas and keep them from ripening too fast.
- Avoid Sunlight - Unless you plan to eat them right away, store pears and melons (except watermelon, which should be refrigerated) on a countertop away from direct sunlight that will speed up the ripening process.
- Wrap Greens in Foil - Surprisingly, when wrapped in foil, broccoli, lettuce and celery will last in the fridge for a month or more.
- Use Paper Bags for Mushrooms - Plastic bags are a haven for moisture. They cause mushrooms to mildew, so store them in paper bags.
- About Those Tomatoes - If the stem was removed before purchase, store the tomatoes upside down so air won’t seep into the small opening, which expedites ripening. Tomatoes ripen quickly and should be eaten soon after purchase. For freshest taste, keep unripe tomatoes outside the refrigerator. When they are fully ripe, it’s okay to refrigerate them.
Reprinted with permission from RISMedia. ©2022. All rights reserved.


Here are 10 comforting cozy drinks to sip on by the fire.
As a bonus they are heart healthy and easy on the waistline, in case anyone over-did the feasting 🙂
Mulled Cranberry Cocktail
Simply flavor cranberry juice with a little ground cinnamon and cloves, bring mixture to a boil, and then reduce heat to a simmer.
Dark Chocolate Cocoa
Use almond, soy, or hemp milk – that is low in saturated fat. You can also use fat-free cow’s milk or 1 percent milk. Make your cocoa with dark chocolate, this is an added health boost!
Spiced Cinnamon Cider
Wrap whole cloves and whole allspice in a small piece of cheesecloth and add it to a saucepan of apple cider along with a few cinnamon sticks. Set on a stove burner and turn the heat to low; the spices will bring out the flavor of the cider as it warms up.
In saucepan combine and heat a can of low-fat evaporated milk, fat-free
or 1 percent milk, and nutmeg, let simmer for about 10 min. In a blender or mixer beat egg until light, gradually add it a little sugar till small peaks form. Gradually add milk mixture to egg mixture as it cools. Add vanilla extract at the end of the cooking process to ensure a vibrant vanilla flavor in your drink.
Hot n’ Sweet Ginger Tea
Simmer sliced fresh ginger in hot water for about 5 minutes. Strain out the ginger and add brown sugar and honey to taste. You could also add a little lemon juice to taste, and garnish with lemon and anise.
Herbal Hot Toddy
Make toddies with eight herbal tea bags, a gallon of water, some chopped ginger, and a few cinnamon sticks. When it’s brewed, sweeten to taste with honey and add fresh lemon.
Hot Vanilla Milk Punch
Use fat-free milk, unsweetened almond milk, or soy milk. Sweeten the milk to taste with a simple syrup. Once the punch is sweetened to your liking, heat it until very hot, then flavor generously with vanilla extract.
ladle into cups, and dust with a light sprinkling of ground nutmeg and/or cinnamon.
Simmer equal parts apple, cranberry, and pomegranate juice until steaming hot, then pour over a chamomile tea bag in a large mug. Once it steeps for a few minutes, you can sweeten the drinks with a drizzle of honey or agave nectar.
Cinnamon Ginger Brew
Simmer chopped and peeled ginger with cinnamon sticks in a pot of water for about an hour to make this sweetly spiced hot drink. Add agave to taste.
Hot Cran-Orange Wassail
Cranberry Juice, orange juice, and/or apple cider can be the basis of a wintery Wassai. Flavor with whole cloves, star anise, and cinnamon sticks. To heighten the spicy flavor and provide some color, add some red hots or cinnamon candies while you simmer the brew for an hour.
What’s your keep it healthy winter pick?
Courtesy of mealsonwheels


ZIA’S LAGO VISTA NOW DELIVERS!
CALL 773.883.0808 FOR MORE INFORMATION!
Zia’s Lago Vista is a Chicago Italian Restaurant that features regional Italian cuisine in a warm, relaxed setting and is Modeled off our Edison Park Location…
Our sister restaurant in Edison Park, Zia’s Trattoria, has now received its eleventh consecutive “excellent” rating from Zagat Chicago. We strive to provide you the same, consistent, excellent service and high quality food at our Lakeview location that you have come to expect from us in Edison Park.
Zia’s Trattoria is also included in the 2013 Michelin Dining Guide. “…exposed brick walls and wrought-iron lantern sconces approximate the feel of an authentic trattoria, and the white linen tablecloths belie the affordably mid-priced meals. Pastas are as rich with flavors as they are generous, and Italian classics like Vitello Saltimbocca and Pollo Limone are offered along with more contemporary main courses like Gamberi Calabrese, balancing fiery Calabrian peppers with cooling mint…”
Check out Barack Obama visiting Zia’s on Check Please!
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TAPAS Tapas Hispi Cabbage, Romesco & Chermoula VE£6.00Charred cabbage, red pepper sauce and coriander dressing. Sea Bass, Basque-style£7.00Fillet of sea bass with fennel, vinegar and chilli flakes. Jamón Croquetas £7.00Serrano ham croquetas using our own pork stock. Ox Cheek & Pearl Barley £8.00Ox cheek braised in red wine for 5 hours with sage, pearl barley and shallots. Pistachio Briouat [Bri-wat] VE£5.00Moroccan pastries of spiced shallots, leeks and pistachios. Pollo Al Ajillo£8.00Chicken thighs with tons of garlic, sherry and thyme. Butifarra en Sidra£8.00Casserole of Catalan sausage, cider, red cabbage & tarragon Mushroom Croquetas ve£6.00Chestnut and oyster mushroom croquetas served with aioli. Scallops & Chermoula£9.003 Zamburiñas on a root and rosemary puree with a lemon-coriander dressing. Lamb Koftë & Cumin Cream£7.00Minced and spiced lamb shoulder with mango-cardamom gel and cumin cream. Feta Parcels£6.00Feta and fresh oregano wrapped in filo pastry with honey and seeds. Calamares£7.00Baby squid in batter with thyme & aioli. Menu availability might differ on weekends. Please enquire with our team for further details. Please see our printed menu for our 'special of the week' dish. Sides Olives & Capers VE£3.50Caper berries mixed with Zorzaleña & Arbequina olives Patatas Bravas VE£3.50Fried potatoes with chilli sauce and aioli. Green Embrujo Olives VE£4.50Verdant and mild marinated Embrujo olives. Pan con Tomate£4.50Toasted focaccia with pulped Basque tomatoes and garlic. Pan Sobrasada£4.50Toasted focaccia smothered in Iberico pork with honey. DESSERT Basque Cheesecake£5.00Baked cheesecake with sherry-marinated raisins.


Photo by Jennifer May
We like to use the term "nose-to-tail," meaning we use every part of the animal. But one of the least popular yet most delicious cuts we always want folks to bite is our tongue.
If you can't quite deal with the idea of eating sliced tongue, try this recipe for tongue tacos (which comes from The Butcher's Guide to Well-Raised Meat, by Fleisher's co-owners Joshua and Jessica Applestone and their co-auther Alexandra Zissu). Your dinner guests will rave and you’ll lap up the praise.
For the meat:Add the shredded meat to warm tortilla shells, top with a bit of the salsa verde, and garnish with some thinly sliced radishes. Serves 4 to 6.
1 tongue (about 2½ pounds)
1 tablespoon salt
1. Rinse the tongue under cold water and make sure it is clean. Put the tongue in a large stockpot with enough room so that it doesn't touch the sides. Cover with water. Bring to a boil over medium-high heat, then cover the pot and reduce the heat to low to keep a good, solid simmer. Let simmer for 3 hours; the tongue is done when a sharp knife pierces it easily and the outer membrane looks ready to slide off.
2. Remove the tonge from the pot and let cool on a plate for about 15 minutes. It should be cool enough to touch but not so cold that the membrane sticks. Peel off the membrane and remove any rough bits from the underside of the tongue, using a sharp knife if necessary.
3. Put the tongue back in the stockpot, add the salt to the water, and bring to a boil over medium-high heat. Cover and reduce heat to low to keep at a simmer. Simmer about 1 hour, until the meat is tender and can be pulled apart easily.
For the salsa verde:
1 pound fresh tomatillos (11 or 12), husked
2 to 3 jalapeño peppers, to taste
1 garlic clove, chopped
¾ teaspoon salt
1 ripe avocado, diced
½ cup finely chopped white onion
¼ cup chopped fresh cilantro
1. Put the tomatillos, peppers, and garlic in a medium saucepan and add ½ cup of water. Set the pan over medium heat. Bring to a boil, reduce the heat to low, and simmer, uncovered, until the tomatillos are soft and have lost their vibrant green color, about 15 minutes. Drain, reserving the liquid, and let the vegetables cool.
2. Transfer the cooled vegetables and liquid to a blender. Add the salt and puree on high speed until smooth. Pour the mixture into a bowl and stir in the avocado, onion, and cilantro. Cover and refrigerate for 1 hour, then adjust the seasonings if needed.
Beefsteak Bargain: Remember Monday's post about the old New York tradition of the beefsteak? The organizers of this Sunday's Brooklyn Beefsteak event are offering a $5-per-ticket discount to readers of the Butcher's Case. Enter the code "SIRLOIN11" when purchasing your tickets.


In 2015, we renovated an existing flex space into an updated Food Bank Facility in a location that can better serve the needs of the community. The new location enabled the network of 800 partner agencies, such as state-wide soup kitchens and shelters, to easily access the new Food Bank.
The new space features a 16,000 square foot freezer and cooler space for maximized storage of food. More space was created for volunteers, teaching kitchens, and classrooms, to increase capacity and support. This enables the food bank team to expand their outreach and feed more families in need.


Everything we eat has a profound effect on our brains. Some foods interact quickly with the brain, such as nutmeg, a popular holiday spice. Nutmeg contains chemicals that our bodies convert relatively quickly into a form of the popular street drug, ecstasy. In low doses we don’t notice any psychedelic effects, but eat an entire canister of nutmeg (caution: not recommended) and you’ll likely hallucinate for the next 48 hours.
The Mediterranean diet
However, most of what we eat is absorbed and processed over time; the effects of which aren’t as apparent. Over the years, scientists have searched for foods that slow the brain’s aging process. Now, the Mediterranean diet is a well known protective factor against cognitive decline.
The Mediterranean diet consists of:
- Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts
- Replacing butter with healthy fats, such as olive oil
- Using herbs and spices instead of salt to flavor foods
- Limiting red meat to no more than a few times a month
- Eating fish and poultry at least twice a week
The benefits of omega-3s and antioxidants
The Mediterranean diet is high in Omega-3 fatty acids and antioxidants, which are strong protective agents against cognitive decline. Antioxidants combat the development of free radicals (toxic ions) in the brain, which contribute to the brain’s aging process and are largely responsible for decreasing tissue volume. In the absence of antioxidants, free radicals act as little grenades and damage surrounding brain cells. The nutrients in antioxidant-rich foods, like blueberries, blackberries, spinach, kale and beans, can benefit your brain and body.
Scottish scientists found further proof of the Mediterranean diet’s protective ability by studying a group of seniors over three years. Brain scans revealed participants who adhered to the mediterranean diet had greater overall brain volume compared to those who did not. The brain size difference between the two groups equates to roughly five years of life.
Although containing the word “diet,” the Mediterranean diet is more than just the food you eat. Rather, it’s a lifestyle and emphasizes the importance of living actively.
Check back next week for more information about the impact of exercise on the brain.


Being parents is not an easy task, especially when it comes to feeding them food, and that too healthy food. Children generally do not like to eat home-cooked food instead they want to eat junk food like burgers, pizza, fries, etc. On top of that, if they see an advertisement on television, promoting any sort of this junk food, they are even more attracted to it. They even argue with their parents to take them to the respective restaurant and feed them there otherwise they will not have food, leaving their parents with no option.
So, these days it is very difficult to make them understand that junk food is not good for them. But to avoid these habits at an early age, we can teach them some good and healthy eating habits. Eating healthy food not only prevents them from several diseases but also helps in maintaining good health.
Let’s see some of the healthy food eating habits we can teach the children.
Our hospital provides international standards of healthcare, with an excellent combination of compassionate staff and advanced diagnostic & treatment facilities. For best treatment in Hyderabad, Call our experts or Book an appointment.


How 'Barbecue Bob' Baker transformed chicken
The 1950s Ithaca phonebook had listings for three Bob Bakers: a dentist, a debtor and a minor celebrity. Every so often, the wife of the third would get a call trying to collect on debts of the second. "No, no, no," the man's wife (my grandmother) would explain, "this is the home of Barbecue Bob." The mistaken dialer would offer his apologies before telling Jackie Baker how much he admired her husband's recipe.
Such was the fame of Cornell Chicken. By the late '50s, Baker, a professor of poultry science and food science, had brought his recipe to every corner of New York state. In Syracuse, he served it to teeming crowds each summer at the state fair. Cornell Chicken precipitated an unexpected second act of Baker's career, during which he transformed the way we eat chicken.
In 1958, at the height of Cornell Chicken's popularity, Bruckner Hall's basement had been repurposed into a cutting-edge food science laboratory stocked with industrial grinders, elephantine blenders and a custom-made deboning machine. The lab, helmed by Baker, had a simple purpose: to create new foods from poultry.
That it did.
In his first three years, Baker churned out 30 previously unimagined foods. Some, like the chicken hot dog and frozen French toast, were instant hits. Others, like a hard-boiled egg log to be sliced like salami, were not. But Baker's most influential work in Bruckner – atomizing and bridling chicken meat – helped move chicken to the center of the American diet.
When he began his work almost exactly half a century ago, the average American ate fewer than 30 pounds of chicken a year. Now? More than 80. It all goes back to that barbecued chicken.
With his sauce's immense popularity, Barbecue Bob proved that there was an answer to the challenge plaguing poultry scientists: how to get people to eat more chicken.
Poultry departments up and down the East Coast (including, perhaps most notably, Cornell's) had helped make chicken-raising incredibly efficient by the mid-'50s, but those gains had not yet translated into increased consumption. Between 1935 and 1957 chicken production jumped tenfold, but average consumption – despite chicken being cheaper and healthier than red meat – merely doubled and stalled at 30 pounds per person.
The success of Cornell Chicken provided a possible solution: more variety. Surveys found that "chicken fatigue" was hamstringing consumption. Where beef and pork had dozens of guises (chops, steak, hamburger, etc.), chicken was always just chicken; it cooked slowly and got boring fast.
For four decades, Baker ticked off new ways to eat chicken: chicken sausage, chicken bologna, chicken patties. And, inevitably, the precursor to the chicken nugget.
The success of these products signaled a new way for land-grant researchers to use food science to support the state's agriculture industry. Baker proved "that a university could do product development in a way that helped the industry," says Cornell food science professor Joe Regenstein.
Baker shifted his focus to creating new fish products before retiring in 1989. He died in 2006.
Beginning his work at a time when chicken – as a food – was essentially untouched by science, Baker left it, upon his retirement, utterly transformed. When he started, about eight of 10 chickens were sold whole, while two were processed in some way. It is now almost exactly the opposite.
Michael Baker is the grandson of "Barbecue Bob" Baker and is writing a book about him, the chicken nugget and the changing American diet.


The restaurant is open all year round. The close proximity of car park provides guests with the convenience of comfortable and free parking at any time of the day. The atmosphere of the restaurant is enhanced by its rustic style with dominant beams, forged accessories and original service inventory. The roofed tercce is connected to the restaurant lit by French windows. Thanks to the heating elements, the terrace allows guests to stay on colder days. The capacity of the restaurant is fifty seats, the terrace offers ninety seats. The offer of meals and drinks is based on the classic Czech, Moravian and Silesian cuisine. The emphasis is placed on modern approach to gastronomy and quality regional ingredients, their freshness and seasonality.
We are fully aware that only a satisfied guest returns and we strive for your satisfaction. If we happen to fail, please tell us and we put it right. If you are satisfied, we will be grateful when you tell it to your friends.
Our business philosophy is slow food. We do not care what ingredients to prepare our meal and where. We buy quality food from the Opavian Silesia Region. This vision allows us to be socially responsible and environmentally friendly. Our suppliers are farmers, cheesemakers and butchers from the region. We make your own pasta, bread, and do not work with semi-finished products. We buy fresh fruits and vegetables at the time of their natural maturity and we include in them in our weekly menus. The menu is changed four times a year and always reflects the fresh ingredients of each season. The upcoming autumn on our menu will include mushrooms, pumpkins, fish, venison and autumn fruits.
Seasonal menu and drink list for spring 2022
We’re looking forward to see you!
The drink list, as well as the menu, is subject to seasonal influences and we change it 4 times a year. In spring and summer we pay more attention to homemade fruit sodas, iced teas, light rosé and sparkling wines and, above all, enough chilled beer. In autumn and winter we bring a wide range of hot drinks, herbal teas, hot chocolate, grog and mulled wine. We also offer the young or heavier red wines and some luxurious bubbles for festive the moments.
We have a wide selection of wines and the background of a supply company which has a portfolio of more than 500 wines from Moravia, Italy, France, Austria, Spain and Portugal. We pay attention to the menu set and its Psion with wines in terms of Enogastronomy. We organize tastings and experience menus with sommelier commentary. In our offer you will also find exceptional wines such as orange wine, champagne or wines made by sur lie or barrique.
Gifts can take many forms. A gift that never disappoints is good food and drink. Entrust yourself to the experts and give a voucher for dinner in our restaurant. Voucher prices are from CZK 500 according to the agreement. We will process the voucher and hand it neatly packed to you the next day.
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When you order a cake from a restaurant near you, it is very important to know what type of mistakes to avoid when ordering cake online or getting cake delivery online. With the number of choices that you have to choose from, it can be very confusing as to which one to order. One of the biggest mistakes that people make when ordering cake online is going through the menu and not looking at the list of ingredients that they will need. If they do not check the ingredients out, then it is very likely that they will get a cake that does not taste right or is not balanced properly. Here are a few mistakes to avoid when ordering a cake online.
– If you do not see the ingredients on the side of the box then you should double check and see what you are getting. Some restaurants only include certain items in their menu. For example, if you are ordering a cake for a wedding, then you need to know if it has flour, margarine, or butter. Otherwise you could end up with a cake that is not balanced and tastes terrible. Just because a restaurant says that they have all the correct ingredients, does not mean that the cake will come out right.
– Another mistake is going through the ingredients list and missing the top ingredients. Many people assume that just because something is listed first on the ingredients that it is the right one. It can be very misleading though. If you do not see that the second ingredient is lemon juice, for example, you might think that it is okay to order it, but it will actually sour the cake.
Ordering a cake online can be a great experience for you and your guests. However, if you want to avoid these mistakes to avoid, you have to make sure that you do not make any. This will ensure that your cake will be balanced and taste right. There are many resources online that will help you learn more about making cakes. Once you have more knowledge about how to correctly order cake online, you will know how to make the perfect cake for your special occasion.If you search for birthday cake near me, you will see hundreds of bakeries offering different types of cakes.


Minard Farms Beverage Company
59 Hurds Road, Clintondale, NY 12515 (845) 883- 7102
Copyright 2013. All Rights Reserved.
Flavors: Lemonade, Pink Lemonade, and Raspberry Lemonade
Ultimate Farm Fresh Sweet Cider
At Minard Farms we press our cider from a blend of tree-ripened, hand-picked apples. We never use fruit that has fallen on the ground. Each pressing is done right at the orchard and is made from a carefully selected blend of apples that ensures a consistently high quality flavor, sweetness and color. We flash-pasteurize or UV-treat our cider, depending on our customers needs. Minard Farms cider contains less than 1/20th of 1% of potassium sorbate as preservative and has an 8 week code. We are Kosher Certified (Vaad Hakashrus of Crown Heights) and licensed in New York and Connecticut. We are HACCP Certified and have had a HACCP Plan in place one year prior to the FDA requirement because we feel that product safety is most important.
Gallon – 4 per case | ½ Gallon – 9 per case | Pints – 24 per case
Our Newest Product:
Hudson Valley Apple Juice
(Not from Concentrate)
For Ordering Information Call Us at (845) 883-7102 - Private Labeling Available
Cranberry Apple Cider & Raspberry Apple Cider
Available September through December


So I’m sure all of you have received your Spanish wines from the wonderful region of Rioja by now. No doubt many of you will have had the chance to open one or three bottles of the delicious Tempranillo or Viura wines.
“But what do I drink these wonderful vinos with?” I hear you ask.
Here are some pairings that I personally enjoy, but please don’t hesitate to let us know about your own pairing ideas, as well as any questions about the current release of wines.
1) Wines of Rioja with any good friends
2) Gazpacho with Oiz Blanco or Munurate (Viura/Malvasia). This cold tomato based soup is a perfect summer dish and pairs well with this simple fresh white wine style
3) Rioja potatoes with Chorizo paired with Launa Crianza or Solabal Crianza. This traditional regional dish is a real staple in Rioja and is basically slow cooked rough-cut potatoes in stock with sliced Chorizo sausage. The full rustic flavours pair perfectly with the vanillin/leathery notes in the Tempranillo based reds.
4) 2yr aged Montego Cheese with Valserrano, Launa or Solabal Reserva. This semi-hard sheep’s milk cheese has a buttery texture and a nutty/salty flavours that goes wonderfully with the firm tannins and rustic flavours of these traditional red Reservas.
5) Paella with Valserrano Blanco. These complex seafood flavours need a white wine with some body and complexity. The barrel fermentation of this Rioja white fits the bill perfectly.
Post your comments or feedback below. We love to hear from you!


Musashi High Protein Powder Chocolate Milkshake 375g
or 4 payments of $6.25 with InfoAvailable: In Stock
MUSASHI HIGH PROTEIN is a versatile protein supplement to support your active lifestyle and training goals.
- PROTEIN TO BUILD MUSCLE
- MUSCLE RECOVERY FORMULA
- MULTI SOURCE PROTEIN BLEND
- 375G Chocolate Powder Tub
P30g | C7g | F3g
Scientifically formulated to be high in protein for muscle recovery, MUSASHI HIGH PROTEIN contains quality protein sources in a delicious tasting shake. Combining instantised whey protein concentrate, whey protein isolate and milk protein solids, each serve delivers 30 grams of quality protein to help reach your training goals.
Main Ingredients (Varies By Product)
Musahsi HIGH PROTEIN Blend (90%) [Whey Protein Concentrate, Whole Milk Powder, Whey Protein Isolate, Skim Milk Powder, Emulsifiers (Soy Lecithin, Sunflower Lecithin)], Cocoa Powder, Dextrose, Inulin, Flavours, Vegetable Gum (Guar Gum), Enzyme (Papain), Sweetener (Sucaralose)
|Unit Of Measure||ea|
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Classes A and B are those that consume the most chocolate, but they prefer buying it in specialized stores. Both of them produce a greyish film on the surface of the chocolate. Growth of the chocolate industry over the last decade has been driven in large part by an increasing awareness of the health benefits of certain types of chocolate and growing popularity in Asian Pacific countries.
ICCO estimates production of certified organic cocoa at 15, tonnes, sourced from the following countries: Nature's Own breads are made with premium ingredients that are carefully combined in our special recipes and then baked to perfection in our ovens.
Please note that our factory usually operates Monday—Friday, and while you will most likely see machinery operating during the week, we cannot guarantee what you will experience on any given day as our production schedule varies. However, originating countries with smaller volumes can fetch much higher premiums.
There is free 2 hour street parking all around the building. The production of fine cocoa, which is used in gourmet chocolate production, is concentrated in the state of Bahia in Northeastern region. Surface moisture, which forms when chocolate is stored in a humid environment, or when it is moved quickly from a very cool environment to a very warm one, causes sugar bloom.
Organic food, including organic chocolate, is grown without the use of most conventional pesticides, without synthetic pesticides or sewage sludge, without genetic modifications or radiation. What is the lead time for booking a tour. For example, Fair Trade cacao is typically organic and shade-grown, meaning it is grown under the canopy of the rainforest rather than in a clear cut field.
Anderson Realty can assist you with a variety of real estate services, such as assisting buyers to find their next real estate property or home, and assisting sellers in selling their home or real estate property and getting the most for their real estate property.
The dietary guidelines for Americans encourage all Americans to eat a healthy diet and be physically active. The moisture dissolves sugar, and, after evaporating, leaves behind tiny sugar crystals.
Check out our Where to Buy Chocolate page. We can neither confirm nor deny the presence of Oompa Loompas in the factory. Be sure to share these regulations with members of your party so everyone comes prepared.
Gourmet chocolate uses more cocoa than normal chocolate making it taste bitter. Pulsating with nightly performances by bands, this thriving downtown destination will please all your senses, with casual and upscale restaurants, cafes, art galleries, all kinds of specialty shops and boutiques, and a lively nightlife scene.
Check out our Where to Buy Chocolate page. The moisture dissolves sugar, and, after evaporating, leaves behind tiny sugar crystals. Nature's Own honey wheat offers the perfect blend of wholesome wheat and a touch of sweet honey. In addition, this extra fat makes the product cheaper and attend to the market demand.
Market size comprises sales through all retail channels including direct to consumer. Also included are five year industry Click here to find out how much you can get for your property.
Read more about Fair Trade chocolate. Updated 18 June Brazil is among the four largest producers and consumers of chocolate in the world, producing about thousand tons of chocolate per year. Chocolate Market Research Reports & Industry Analysis There are only few people out there that don’t love chocolate, and the sales show it: U.S.
chocolate market alone is a whopping $21 billion. One of the newest innovations within the market is organic chocolate, introduce as a. M&M'S Chocolate Candy Official website. Chocolate fun with M&M'S, America's favorite spokescandies, free online games, M&M'S Racing, chocolate candy recipes and more.
Chocolate is one of the hottest selling products in the world. This article explores the business opportunities in the cocoa production business in Africa. What is covered in the tour? We discuss the history and science of chocolate, where and how we source our cocoa beans, the benefits of organic and fair trade practices, and show you our factory, describing the bean-to-bar process.
Healthy prepared meals, gourmet foods, sandwiches, catering cafe, gifts, wine from Village Point Market in Greenville, North Carolina. Premium and dark chocolate are the strongest segments of the market in the United States in terms of growth, though not market share.
Unique products and consumption experiences are keeping consumers coming back for more.Questions about chocolate market


Pizza... this loved food originating from Italy which is consumed all over the world and it is always part of many debates...
People always wonder which is better: pizza or burger; pizza or taco... and in many cases pizza proves to be the winner for a simple reason... it has no limits!
In other words, any ingredient you can think of can be put on a pizza even fruits like the famous Hawaii pizza which has pineapple on top!
The Pizza Cap is here to remind you all those tasty times you have spend with your favorite food and inspire you to create even more creative pizzas.
Please allow 2-4 weeks for delivery.
Sat Jul 06, 2019 and Wed Jul 24, 2019
Each order is custom and unique and therefore we do not accept returns unless there is a defect with the order.
In the rare event that an order is shipped with a defect, we will offer a replacement. Please report the defect within 15 days after you receive the package and we will replace your order ASAP.
We do not accept returns or replacements in the case you need a different variant or color than the one you ordered.
We offer Insured Shipping & Handling. In the case the package is lost in the transit, we will replace it.


Sips is carrying Matcha tea! Here is a Frozen Matcha Green Tea. Matcha is the oldest and most premium variety of green tea in Japan- the mother of all green tea! You can get it hot, over ice, or frozen. Matcha is unique because the entire leaf is consumed. Doing so your body may ingest a higher concentration of non-water soluble vitamins, minerals and fiber. Come try one today!
Sips Specialty Coffee House provides delicious espresso based coffee, iced and blended drinks. We also have fruit smoothies and excellent customer service. We want to serve you and be your coffee shop!
March 24, 2013
At Sips Specialty Coffee House we offer a variety of different specialty products. One of our specialty products is our Armando's Blend espresso, which recently competed in America's Best Espresso Competition at Coffee Fest in New York. Click the link below to read Brandon Bir's account of the competition.
The Tampa Bay Times wrote an excellent article about the beginnings of Sips Specialty Coffee House. To read the article follow this link. Thank you Tampa Bay Times!


About the Maize Enterprise
The maize crop will be planted on land that has been planted with tobacco. Considering that the farmers have limited access to land, there will not be any land opening hence it will be substitution of tobacco for maize. High-yielding disease resistant varieties of maize will be promoted. In addition, a set of recommended agronomic practices will be applied, all to minimise pest and disease incidences. Irrigation of the maize crop will not be an option because it is not cost-effective, but rather, the farmers will grow the maize during the major rainy season without chemical control of pests and disease. This will ensure that the crop has access to sufficient moisture.
Training of farmers to impart skills in Good Agronomic Practices (GAP) will eliminate the need for chemical control of pests and diseases in the maize enterprise. Similarly, good animal husbandry practices will be used to minimise disease in poultry. An integrated approach to weeds, pests and diseases control will be applied. Control of weeds will be through a combination of intercropping maize with low growing crops (cover crop) such as cow peas, ensure optimal plant population at the time of sowing and manual weed removal using a hoe. Other measures will include ensuring timely weeding of the crop to minimize massive weed infestation as this would affect the maize crop. Pest and disease control will be assured through enhancing the farmers’ capacity to prevent, suppress and eradicate pests and diseases. These practices will include ensuring that the gardens are clean; timely farming operations such as planting, weeding and harvesting; using resistant varieties of maize; and removing infected crops. The control of diseases in poultry will also be assured through training of farmers to impart good animal husbandry practices and skills. Most important will be observance of hygiene and good aeration in the poultry unit. Good farming practices have the effect of controlling pests and disease incidences.
120 farmers in Hoima receive high yielding maize seeds under BFBM project
One twenty farmers from two sub-counties of Kitoba and kigolobya have receives high yielding maize seeds under the Better Farming Better Me project. This is the first phase of the project where each of the farmers received 10 Kgs of Longe 5 maize seeds for this season. The farmers who were purposefully selected belong to six groups, which the project is supporting. Majority of them are tobacco farmers.
Tugonzangane group, Bulyango Youth group and Kiryangobe farmers group are from Kitoba Subcounty, while the other three from Kigorobya include; Twimwikyangane , Abagamba Kamwe group, and
Kyamukwenda Twekambe farmers.
The farmers greatly appreciated the projected and as a sign of commitment, they have provided land, cleared it up, and will also contribute labor for the maize farm.
The harvested maize grain will be milled to produce maize bran, one of the ingredients of the chicken feed in addition to providing food for children to curb child malnutrition together with eggs. This integrated approach (Poultry - Litter – Maize - Maize bran) will promote a well-balanced ecosystem as well as synergy between the two enterprises.
Relatedly, the chicken litter with droppings, will be used as manure for the maize gardens .


Who does not want to live easier and better? Probably only those who live like that. Once in the kitchen, any housewife finds herself in an uncharted world, fraught with many mysteries and difficulties, which are sometimes unknown how to cope.
In addition, in order for relatives and friends to appreciate the efforts of the kitchen you need to know some tricks that give the dishes that same rich and savory taste.
Meat goes well with prunes
If you add dried fruit to the dish while stewing, you can get a refined taste.
Scented herbs like rosemary, sage, oregano, marjoram, thyme are best added at the beginning of cooking
So they will have time to give the maximum of their flavor. But parsley, dill, cilantro, scallions, basil and tarragon leave at the very last minute. Otherwise, they will lose their color and delicate flavor.
Always store soy sauce in the kitchen.
A few drops can be added to meat and vegetable dishes to enhance the taste.
Lay vegetables in boiling water.
So during cooking, they will preserve more flavor and vitamins.
Sugar improves the taste of meat, seafood, vegetables
Therefore, it is good to add it a little in dishes along with salt.
Combine wheat flour with other types of flour.
This will improve the taste of cookies and cupcakes and make them useful.
Use foil for cooking meat
Your meat will be softer and more tender. In addition, it will get close to the stew taste, but without the characteristic smell and fat.
To the pasta does not stick together
It is necessary to pour 1 cup of cold water into the pan even before you add boiling water and leave to stew under a lid for 5 minutes.
If raw sausages smear mustard and fry in vegetable oil
You can achieve an incredibly tasty result.
Soaking onion rings in a solution of 1 tablespoon of soda and 1 cup of water will somewhat tame their sharp and sharp taste.
This trick can be used, for example, to prepare a salad with onions.
Carrot salad with walnuts and apple will be very tasty
If you season it with grated fresh ginger.
To make waffles more lush
Add in them a little mineral water, respectively, slightly reducing the amount of milk.
Meat is best salted at the end of cooking or already ready
If you do this from the very beginning, all the juices will flow out of it, and it will turn out dry and hard.
Add a few drops of nut extract in morning porridge or homemade cheese, rum - in coffee, mint extract will be perfectly combined with chocolate desserts.
Frozen Lemons - The Best Seasoning
Place the washed lemon in the freezer and, if necessary, rub it on the grater along with the peel. Dishes flavored with lemon, will gain a taste that you probably have not tried.


Our beef is 100% grass fed. The cattle graze our lush green pastures for 8 months or more of the year. During the winter they are fed stored hay and baleage. They are given access to free choice salt and organic minerals. They are never given antibiotics, growth hormones, steroids, or GMO plants.
Current Price List
Ground Beef$6.50/lb. 1 lb. bulk packages.
1/3# patties 4/ok $8.50pk
Chuck Roast $7.50/lb. Average 2.5-3 lbs.
Tri-tip roast and Rump Roast $7.50/lb. Average 3 lbs.
Cube Steak, $7.50/lb. 4/ pack. Average 1.5-2lbs.
Sirloin $11/lb. Average 1.5-2 lbs.
Ribeye $16/ lb. 2/pack About 1.2-1.5# limited availability at this time
NY Strip $12lb. 2/ pack about 1.2-1.5#


Eat well after Liposuction
Are you considering undergoing liposuction?
No doubt you are also thinking about how to best maintain the results of your liposuction procedure. Here are three questions my patients often ask me:
- Will I have to change my diet?
- Are there any particular eating habits to follow after liposuction?
- Do I need to modify my training to prevent weight gain?
Some lifestyle changes after the liposculpture procedure are helpful in supporting optimal healing and ensuring the maintenance of results.
One of the key points is nutrition!
A healthy and balanced diet is essential to facilitate your body’s healing after any surgery, including liposuction. It is also essential to help ensure lasting results and prevent future weight gains. Not to mention the value a healthy diet has on overall health and well-being.
Here are some diet tips after Liposuction and other similar cosmetic body sculpting procedures.
1. Balance of macronutrients
Often diet and weight loss advice revolves around calories only. Sure calories play a big part in excess fat loss, but they’re just a small equation in a big puzzle.
Balancing your macronutrients (carbohydrates, proteins and fats) is the foundation of a healthy diet. When there is the right balance, the energy of your food lasts longer, you feel more satisfied and you gain greater vitality.
The proportion of macronutrients differs from person to person, however, generally speaking each meal should consist of about 1/4 of protein, 1/4 of starchy carbohydrates such as grains and root vegetables, 2/4 of vegetables and a small quantity of unsaturated fats (extra virgin olive oil in primis).
If you are unsure whether to balance your meals well, talk to an expert .
2. Quality proteins
Protein is essential for our cellular structure, muscle development and hormone production. During the recovery after liposuction surgery , proteins are particularly important for the healing of the treated tissues.
Choose a combination of animal proteins such as white meat, fish and eggs, as well as vegetable proteins such as legumes, quinoa, hemp, nuts and seeds.
3. Omega-3 fatty acids
Although liposuction is not invasive, like traditional liposuction, the treated areas will still be the site of inflammation, slight swelling and bruising.
Increasing your intake of omega-3-rich foods can help reduce inflammation, particularly after liposuction surgery . Sources of healthy fats are fatty fish such as salmon, tuna, sardines and oily fish in general, chia seeds, walnuts, flax seeds and olive oil.
Anesthetics are used in any surgery, including liposuction, and these drugs lead to some degree of constipation.
Foods rich in fiber not only help normalize bowel movements, but are essential for the intestinal flora. All of this helps support metabolism and nutrient absorption to improve your mental health and help you maintain a healthy weight.
Drinking a lot is essential after liposuction surgery and is essential for healing. Adequate water intake will help reduce post-operative bruising and swelling, reducing recovery time.


Enjoy Traditional Hospitality, Good Food, Fine Wines & Real Ales ........
Tel : 01598 710381
All rights reserved @ 2010
Website design by Apple Web Creation
Join us at the Poltimore for a refreshing pint of real ale on tap, a cold glass of wine or choose your tipple from a fine selection of spirits or soft drinks.
Our home cooked food is lovingly prepared by our talented chef using quality, fresh produce sourced from local growers and farmers.
We can also cater for private parties and small weddings, please call
01598 710381 for details.


Sizzling Bombay brings together the exciting flavors of India using authentic and fresh ingredients.
We carefully prepare each dish for excellent flavor with just the right amount of spice!
LUNCH (Buffet 7 days a week)
Monday-Sunday 11:30am to 2:30pm
DINNER (a la carte)
Monday-Thursday 4:30pm to 9:30pm, Friday-Saturday 4:30pm to 10:00pm
Mahendra Deshar (Owner and Executive Chef) runs Sizzling Bombay with his wife Yashoda Gurung, and together they oversee all facets of the restaurant.
Sizzling Bombay is a family-owned establishment that opened in 2007 with a staff of eight employees, most of whom still work in the business. It was the first restaurant in Harford County to offer authentic Indian cuisine and is known for dishes prepared in the traditional Tandoori style, along with classic items such as hummus, kabobs and fresh baked naan, its clay oven pita bread. The menu also features fusion recipes that combine Indian flavors with spices and ingredients from Chinese and Thai cooking. A kids’ menu, dessert selections and specialty cocktails are available as well.
2108 Emmorton Rd. Suite 3 Bel Air, MD 21015. (Behind Burger King on 924)
Fax:(410) 569 0716
Mon : 11:30 am – 2:30 pm04:30 pm – 9:30 pm
Tue : 11:30 am – 2:30 pm04:30 pm – 9:30 pm
Wed : 11:30 am – 2:30 pm04:30 pm – 9:30 pm
Thu : 11:30 am – 2:30 pm04:30 pm – 9:30 pm
Fri : 11:30 am – 2:30 pm04:30 pm – 10:00 pm
Sat : 11:30 am – 2:30 pm04:30 pm – 10:00 pm
Sun : 11:30 am – 2:30 pm04:30 pm – 9:30 pm


See Menu / Order Pickup
Newly Built 50 Seat Patio Area
Food served all day
Traditional food served from 11:30 am daily until 9:30pm on weekdays, 10:30pm Friday and Saturdays.
Large Selection of Irish Whiskey
Tullamore Dew and Irish Mules
Home of the Perfect Pint !
We take great pride in the quality of our pints, in particular our Guinness. 20 Oz pints poured to perfection.
An Authentic Irish Bar Design
Traditional and Authentically designed bar with Irish food and collectibles on sale.
Live Music every weekend
Live music weekly. Traditional, Folk, Irish with some local musicians also. See our What's On page.
204 West Cocoa Beach Cswy, Cocoa Beach, Florida, 32931 - Phone: (321) 783 8499 - firstname.lastname@example.org
© 2021 by
Nolan's Irish Pub
. All rights reserved.


Friday, November 5, 2010
Preheat oven to 400o F. Bring the chicken to room temperature. Put the Panko, thyme, the remaining lemon zest, cayenne, 1 teaspoon salt and black pepper in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
Remove the drumsticks from the marinade and with your hands, slather the mayo on the chicken and drop in the plastic bag, shaking to coat; transfer to the rack.
Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp 35 to 40 minutes more.
Crunchy Lemonade Drumsticks
Adapted from Food Network
2 Tablespoons grated lemon zest, divided
1/2 cup fresh lemon juice
3 Tablespoons packed light brown sugar
1/3 cup buttermilk
3-1/2-4-1/2 pounds skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Panko (Japanese breadcrumbs)
1 teaspoon dried thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray
Mix 1 Tablespoon lemon zest and all of the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate overnight.
Wednesday, November 3, 2010
3 Tablespoons butter
1 Tablespoon olive oil
2 teaspoons minced garlic
1/2-1 teaspoon red pepper flakes
1-1/2 pounds sliced baby bellas or cremini mushrooms
1/2 cup dry re or white wine
1/2 cup grated Parmesan
Salt to taste
Chopped fresh parsley
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1 cup of the pasta water; set aside.
Heat butter and oil in a saute pan over medium-high. When bubbles subside add garlic and pepper flakes; cook 1 minute. Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes. Deglaze pan with wine, simmering until nearly evaporated.
Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta. Off heat, toss pasta with Parmesan and season with salt. Garnish each serving with chopped parsley and more Parmesan.
Tuesday, November 2, 2010
1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional
Preheat oven to 375 o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.


Cashew nut cheese spread
There are a few versions of this around now, this is my take on it. Its a great recipe to turn into a sauce (simply add your choice of milk and spices) to have with a dish like pasta or noodles.
- 112g cashew nuts
- 40ml water
- 1/2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 small garlic clove – minced
- 1/2 tbsp raw apple cider vinegar
- Optional—sprinkle of yellow mustard powder
- Optional—sprinkle of sesame or pumpkin seeds
- In a bowl of jug that you can use a handblender in, soak the cashews in water the night before, or at least 4 hours.
- Drain them, rinse, then add back 40ml water.
- Add all the other ingredients and whizz up. Should make a thick creamy paste.
Lovely on crackers, as a dip, or on top of baked jacket or sweet potatoes.
5 mins + soaking time
Cashew nuts are a good source of protein and healthy fats which are thought to be beneficial to the heart, brain and gut. They also contain vitamin E (great for the skin), zinc (important for the immune system) and magnesium (needed for sleep and muscle relaxation)
Nutritional yeast is a complete protein, containing all nine essential amino acids that we must get from food. Great for vegans. It also contains many B vitamins, as well as zinc and selenium
Raw apple cider vinegar— Great for the gut, lowering blood sugar levels & for weight management
Garlic is well known to boost immunity & is antibacterial & antifungal. Much research has found it effective in treating cols and flu, it is anti-carcogenic, & thought to be beneficial for high blood pressure, stroke prevention, & treating diabetes.


Our Smoked 1/3 Pound Angus Beef Patty on a fresh baked toasted bun, comes with a side of fries
All the fixings
Our Smoked Pit Ham topped with an egg
Brisket on a burger, oh yes!
1/4 pound patty, classic, cheeseburger or plain
Kids burgers now available
Every sandwich includes 1/2 pound of meat and 1 side
Tri-Tip Steak topped with our Bobcat sauce and fresh onions, piled high on a toasted Kaiser bun
Cherry wood smoked pork on a toasted Kaiser bun with choice of sauce
*Add Carolina Style Slaw for $1 more
Tender Beef Brisket stacked on a fresh-baked Kaiser bun
Smoked Cowboy Ham on our toasted Kaiser bun
1/2 pound of our grilled-to-perfection Tri Tip on a toasted Kaiser bun
Delicious white meat chicken with choice of sauce
Beer-battered cod, lettuce and tomato
St. Louis Style Spare Ribs, includes 1 side
Choice of a 1/2 pound of any one meat or 1/4 pound each of two meats.
*Add Carolina Style Slaw for $1.50 more
Our Famous Potato Fries topped with Idaho cheese curds and rich brown gravy.
*Add meat for $2.50 more
1/4 rack Ribs, 1/3 pound brisket, 1/3 pound pulled pork, 1/3 pound chicken, includes 2 sides.
1/4 rack Ribs, 1/3 pound ham, 1/3 pound pulled pork, 1/3 pound sausage, includes 2 sides.
1/3 pound brisket, 1/3 pound tri-tip, 1/3 pound sausage, includes 2 sides.
2-piece beer-breaded cod, butterflied shrimp, clam strips and scallops. Includes our Famous Potato Fries and Coleslaw
3-piece beer-battered cod with fries and coleslaw.
All baskets include our Famous Idaho Fries (and seafood baskets include coleslaw)
RC, Diet RC, Dr. Pepper, 7-Up, Buck & Opies Root Beer, Raspberry Seltzer
Coke, Pepsi, Diet Coke, Diet Pepsi, LaCroix Sparkling Water, Nestea (Lemon or Raspberry)
Copyright © 2018 David James Barbecue - All Rights Reserved.


Spinach is one of the most popular green leafy vegetable in the world as it is a rich source of vitamins, minerals, and phytonutrients. Because of its wide range of benefits it is advised to consume spinach on a regular basis.
Spinach is also a very versatile vegetable. It can be eaten raw as part of salads, or it can be sauted or cooked. It also can be added to any soups, stews or you can mix a handful of it in your morning smoothie. Also, spinach is very low in calories and has zero fat.
Regular consumption of spinach can provide you lots of nutritional benefits. Here are 7 top benefits of eating spinach on a regular basis.
1. Rich source of Iron
Spinach is one of the richest source of Iron among the vegetables. Iron is a mineral that serves several important functions, its main being to carry oxygen throughout your body and making red blood cells.
It’s an essential nutrient, meaning you must get it from food. The recommended daily intake (RDI) is 18 mg. A deficiency can occur if your intake is too low to replace the amount you lose every day. Low iron levels may result in a lack of focus, increased irritability, and reduced stamina. Low iron is also known to cause hair fall in most people.
100 grams of cooked spinach contain 3.6 mg of iron, or 20% of the RDI. Since spinach is also rich in vitamin C, it boosts the iron absorption significantly
2. Improves Eye sight
Spinach contains two essential chemicals, Lutein
Spinach is also a rich source of beta-carotene and vitamin A is responsible for keeping the
3. Improve cholesterol levels
Dark leafy greens, such as spinach and kale, contain lutein and other carotenoids, which are linked to a lower risk of heart
Spinach may also help lower cholesterol levels by binding to bile acids and making your body excrete more cholesterol.
4. Improve Bone Mass & Prevent Osteoporosis
Spinach contains a high value of Manganese which helps with your bone health. Manganese, in combination with other minerals, including Calcium, Zinc & Copper, can help reduce bone loss, especially in older women who are more susceptible to bone fractures and weak bones
According to studies, taking manganese along with other bone-supporting nutrients like calcium, Vitamin D, magnesium (which is also found in a great amount in spinach) , zinc, copper can improve bone mass in women with weak bones, which is useful to naturally treat osteoporosis
5. Rich source of magnesium
Magnesium is necessary for numerous biochemical reactions in your body, some of it being energy creation, protein formation, muscle movements and nervous system regulation. Magnesium is also known in maintaining the mood levels and helps prevent depression.
1 cup of spinach will contributes to 37% of your daily intake of magnesium.
6. High levels of Folate
Folate, also known as Vitamin B9 is necessary for health and optimal functioning of your body. Spinach has high levels of folate present in it, with 1 cup of spinach providing you 66% of your daily recommended intake of folate
Folate is especially very important during pregnancy. During early pregnancy
7. Reduce Premenstrual symptoms (PMS)
Spinach has a high level of magnesium in it, with each cup providing about 37% of your daily recommended intake. Having a diet rich with magnesium, combined with vitamin B6, may help relieve symptoms of premenstrual syndrome, such as bloating, insomnia , leg swelling and weight gain.
Selecting, storing and consuming
The fresher the spinach the better, because spinach starts losing its nutritional benefits within a few days after it has been harvested. Avoid spinach with excessive moisture. Always choose dark green leaves and stay away from leaves that are brown, yellow, or wilted.
Do not wash the spinach before you store it. Try not to purchase more than you will eat within three to five days. If you wait longer to eat the spinach than that, it may taste bitter and the nutritional value and health benefits can diminish.
Spinach has a high content of oxalic acid, which makes it hard to digest. Hence the best way to make its nutrients more digestible is by slightly sautéing it or steaming it. This reduces the oxalate content in spinach. However boiling it too much can reduce the nutrients.
Vitamin C is already present in a good amount in Spinach. But you can add in some additional ingredient with vitamin C to better help absorb the benefits of spinach. Calcium however can slow down iron absorption, so try to avoid having Calcium with a spinach meal.
Check out our spinach rich recipes here


By Melissa Gray
Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. 1000's of Mondays (and tarts) later, Melissa has plenty of cake-making tips on how to percentage. With greater than 50 recipes for the tarts which were dreamed of and drooled over for a life-time - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore muffins, Dark-Chocolate pink Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All brownies thought of is an important addition to each baker's library.
Read Online or Download All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered PDF
Similar baking books
Whilst a child's birthday ways, there's a nice pleasure picking out the cake! kids continuously wish their favourite personality from tv, books, cartoons, or comics and this striking cake adorning ebook, through well known writer Debbie Brown, presents the reply. it truly is choked with tarts designs for plenty of f the characters top enjoyed by means of teenagers or even adults.
Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. 1000s of Mondays (and truffles) later, Melissa has plenty of cake-making find out how to percentage. With greater than 50 recipes for the truffles which were dreamed of and drooled over for a life-time - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore tarts, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All brownies thought of is an important addition to each baker's library.
Final Bread brings bread-making to the house kitchen in an exquisitely illustrated primer. After traveling a gallery of the world's breads, the authors, French-born baker Eric Treuille, and Italian-born baker, Ursula Ferrigno, introduce you to the "Baking necessities" a whole illustrated consultant to the major elements and kit utilized in breadmaking.
Ruth Clemens, finalist at the nice British Bake Off, indicates, via transparent step by step images, the way to bake effectively, regardless of the get together. Divided into 3 strategy sections: Creaming tools, Whisked truffles, and Melting tools, you could how one can bake extraordinary party centerpieces, get together muffins, birthday treats or simply feed your loved ones a scrumptious dessert.
- Alexis Cool as a Cupcake (Cupcake Diaries, Book 8)
- Whole Grain Vegan Baking: More than 100 Tasty Recipes for Plant-Based Treats Made Even Healthier—From Wholesome Cookies and Cupcakes to Breads, Biscuits, and More
- Spanisch kochen
Extra resources for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
Ice the cooled cake with chocolate ganache. For the praline, follow the instructions given above but make small clusters instead of pouring the hot praline onto the baking sheet. Allow to cool before decorating the cake. Captivating Cakes 55 Ma’s Special Butter Cherry Cake 250 g glacé cherries Preheat the oven to 170 °C. 25 ml cake ﬂour 250 g butter Coat a 24 x 11 cm Bundt tin with cooking spray and set aside. Coat the cherries in the 250 g castor sugar 25 ml ﬂour in a small bowl and set aside.
50 Captivating Cakes Captivating Cakes 51 Step-by-Step Basic Butter Cake Preheat the oven to 180 °C. 100 g butter 7 Remove from the oven and leave to cool in the tin for 15 minutes. Turn 180 g white sugar 5 ml vanilla essence Coat a 20 cm round cake tin with cooking 2 jumbo eggs spray and set aside. 260 g cake ﬂour 1 Cream the butter and sugar in the 10 ml baking powder bowl of a food mixer and beat until 1 ml salt light and creamy in colour. 2 3 125 ml milk Add the vanilla essence. Add the eggs one at a time, beating out onto a wire rack to cool.
Make an indentation in each large ball 1 jumbo egg, beaten and brush with the egg wash. Place a smaller ball of dough on top of each larger ball. Cover with clingﬁlm and set aside in a warm place to prove. Remove the clingﬁlm and brush with the remaining egg wash. Bake for 20–25 minutes or until golden brown in colour. Remove from the oven and leave to cool in the tins for 5 minutes. Turn out onto a wire rack to cool. Serve with lashings of butter. 38 On the Rise If mini loaf tins are unavailable, use small aluminium foil loaf tins.


10% Discount at Eatery 66
Starting March 1, all full-time Proximity members will receive 10% off at Eatery 66 at 566 Sherman Street in Ridgway!
"Our food speaks to our lifestyle in which we desire healthy, quality food that tastes delicious and is simple, casual and fun to eat."
Log in to find out more.
Not available with all memberships.
Note: Not all member benefits are available to all memberships, and all member benefits are subject to availability.


Bimini Conch Stands:
Seaside Delights in Every Bite
Discover the essence of Bimini's culinary heritage with our conch demonstration at one of our local conch stand. Watch as skilled fishermen showcase the art of extracting conch, a marine mollusk. Witness the shelling and preparation process, gaining firsthand insight into Bimini's gastronomic traditions. Immerse yourself in the island's culinary prowess as fresh conch transforms into delectable dishes, offering an authentic taste of Bimini's rich flavors.
It's not just a demonstration; it's a culinary journey celebrating the vibrant culinary traditions of Bimini.