Can human body’s requirement be fulfilled with daily consumption of milk? Find out.
Benefits Of Milk – Milk plays a vital role in our daily diet. Raw milk (from cows, goats, yaks, camel, horses, and sheep) has historically been considered a super-food. Milk consumption starts in infancy and when we grow older we left intake of milk. But this practice is considered wrong as you are not too old to grab the benefits of milk. Milk itself a wonderful product of nature and has tremendous benefits for health. Human body’s requirements can fulfilled by the intake of milk.
Nutritional Value of Milk:
Milk is composed of nine essential nutrients which is mainly required by our body:
Calcium, Potassium, Proteins, Vitamin A, D, B12, Riboflavin B2, Phosphorus, and Niacin.
11 Benefits of Milk:
There are plenty of benefits which are associated with the consumption of milk and anyone can get the full advantage from it.
- Daily intake of a glass of milk give you the glowing beautiful skin as milk contain lactic acid which acts as an exfoliate and enzymes to make skin smooth and fair.
- Milk is the vital source of calcium which is needed for healthy bones. Infants, adults and older people should drink milk daily to prevent from osteoporosis and arthritis as these are the main disorders of calcium deficiency.
- Milk proteins provide muscular rebuild after exercise or workout.
- Skim milk helps to reduce weight. It’s better not to exclude milk from your diet while using low fat or skim milk.
- It also helps to de-stress your mind and relax your body and boosts the energy level.
- Milk has lowers the level of cholesterol, risks of cardiovascular strokes and certain cancers.
- Vitamins of milk is good for eyesight.
- Milk protect from acidic substances to stick on the surfaces of teeth. It gives healthy white teeth, if it intakes daily.
- Milk provides better metabolism and enhance digestion.
- Milk also plays a vital role in the relaxation of menstrual pain experienced by some women.
- Milk is the best source to recover the heartburn condition. Intake of one glass of milk over heartburn condition gives a cooling sensation and thick stability of milk aids to coat the esophagus and stomach lining.
2 Disadvantages of milk:
- Whole milk is the source of saturated fats which increase the cholesterol level.
- Some people are lactose intolerant who cannot digest the milk sugar – lactose that causes bloating, diarrhea, and gas problem.
Nevertheless, milk is fully loaded with benefits and few side effects too. But it is the great source of vitamins and minerals. For those who are allergic to milk, certain lactose-free dairy milk is available in the market as well as organic dairy milk for those concerned with hormones and antibiotics consumption. Enjoy the health benefits of milk.
- Capretto, L. (2017. January 20). The health benefits of milk [weblog]. Retrieved from http://www.oprah.com/food/the-health-benefits-of-milk
- Eguez, S. (2015, February 29). 10 benefits of milk that you never knew even when you drink it everyday [weblog]. Retrieved from http://www.lifehack.org/articles/lifestyle/10-benefits-milk-that-you-never-knew-even-when-you-drink-every-day.html.
Alice. Milk – bad or good [weblog]. Retrieved from http://www.goaskalice.columbia.edu/answered-questions/milk-%E2%80%94-bad-or-good
P.S. If you enjoyed this post, I’d be very grateful if you’d help it spread by emailing it to a friend or sharing it on Twitter or Facebook. Thank you!
Until next time I wish you a Happy and Healthy Day!
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Raw rice and pasta may contain spores of Bacillus cereus, a bacterium that can cause foodborne sickness if it is not cooked completely. These spores are capable of surviving even after rice or pasta has been cooked.
Use a tightfitting lid or a Ziploc-type plastic bag and store them in your fridge. Stored in this way, they will keep for between 3 to 4 days. If you want to store them for longer, you will have to freeze them.
You can keep dry, boxed pasta for one to two years past its printed date. Fresh (uncooked) pasta ― the kind you'll often find in the refrigerated section of the supermarket next to Italian cheese ― is only good for four to five days beyond the date printed on the packaging.
Properly stored, cooked spaghetti will last for 3 to 5 days in the refrigerator. How long can cooked spaghetti be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked spaghetti should be discarded if left out for more than 2 hours at room temperature.
Congees are a popular year-round breakfast option. However, they can cause a quick rise in your blood glucose levels (BGL) because they are high in Glycaemic Index (GI) as they are made with white rice.
Medicinally, congee is used to promote good health and strong digestion. According to TCM, because this simple porridge is easily digested and assimilated, it harmonizes digestion and also supplements blood and qi (life energy). Congee can relieve inflammation and nourish the immune system.
We're going to talk about how congee can help with constipation. Congee really does eliminate constipation. It helps with elimination unbelievably. It softens the fiber so that it's really actually very soothing and moves through your whole digestive system really easily.
Chee Cheong Fun (dialect) or zhu chang fen (mandarin) literally means pig intestines noodles. It's actually rice noodle rolls made of rice flour, water and a little oil that is steamed in thin sheets and rolled up in such a way that it resembles pig intestines.
Shrimp Cheong Fun Rice Noodle Roll (1 serving) contains 20g total carbs, 20g net carbs, 2.3g fat, 3.7g protein, and 115 calories.
Sorry to be dashing your hopes, but here's the sad truth: steamed dim sum isn't as healthy as you think it is. Although these steamed dishes like har gow, siew mai and crystal buns might contain less oil than their deep-fried counterparts, they are only marginally healthier.LEUNG Chung fan


Equipment & Plant Design Workshop for Allergen/Pathogen Control in Low Moisture Foods
March 28-29, 2017
The Warwick Allerton Hotel
$595 for members of sponsoring organizations – ABA, AIB, ASB, FPSA, B&CMA, BEMA, NPA, SFA
Food Safety is Your Responsibility
Food safety concerns from consumers and regulatory organizations have never been higher. If you plan, purchase or design equipment for a plant that produces low moisture food products, then food safety is your responsibility.
Who Should Attend?
Engineers, sanitarians & plant managers from equipment manufacturers, bakers, pasta makers, & snack food producers – as well as other low moisture food producers. Learn From Leaders in Food Safety The Sanitary Design Workshop is a unique educational opportunity presented by experts who are “in the trenches” – employed in processing facilities. General Mills, Kellogg’s, Kraft, PepsiCo, Post Consumer Brands, and Commercial Food Sanitation – members of the Grocery Manufacturers Association Sanitation Share Group – are collaborating to enhance food safety. Representatives from these companies will lead you through GMA Principles of Design, which targets the control of allergens and pathogens in low moisture foods.
The Value to Your Plant:
- An investment in engineers, sanitarians, and plant managers who will become your company’s leaders in sanitary design
- Improved quality of what you offer your customers
- Increased corporate knowledge of sanitary design
- An efficient sanitary design checklist developed by today’s leading food companies
- The latest FSMA information


Abad Fisheries always takes that extra effort to ensure the processing unit is most hygienic and at par with all mandatory international standards. Keeping our commitment to a global base of customers, the Group has employed a full-fledged Quality Assurance Division which is maintained and controlled by acclaimed, qualified and experienced professionals. The new concept of Quality Assurance ‘Hazard Analysis Critical Control Point’ (HACCP) is employed in this division to ensure a matchless safety and quality standards for the products.
We use only RO filtered water to process and clean the fish. As soon as it is received, the fish is gutted and immersed in an ice slurry to bring down the temperature to close to zero degree centigrade and then kept in flake ice to maintain its freshness. Apart from a strict adherence to stringent quality control measures, the expertise gained from our decades of experience ensures that nothing but the best reaches the consumers.
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product.
Our factory in the east coast on India has 10,000 hectares of farms around the factory ensuring us we can use this method around us in full effect. The shrimps, harvested by us, are kept alive from the farm while being supplied with oxygen in their containers making the shrimp clean itself and darken during this process and provide maximum freshness.
The frozen food enters from the inlet and is transported from the mesh belt to the outlet. During this transmission process, the cold air generated by the evaporator is extracted by the fan and sent to each layer of mesh belt of the spiral freezer to cool the frozen food. This process is a continuous circulation process which ensures high quality retention in the product.
The concept is to force the brine solution to completely go through and across the shrimp blocks. The chilled brine is applied and spread as a shower over the shrimp blocks that are moved on a conveyor belt. In this technique, with the brine going through the blocks, cold penetration is much faster and so is the freezing of the shrimp.


Following Unilever’s recent move to Rainforest Alliance certified tea for PG Tips, more good news for UK ethical shopping market today as Costa Coffee unveils its big plans for Rainforest Alliance coffee across the UK. As far as I’m aware this is the first time a big coffee chain has decided to convert its whole supply to Rainforest Alliance certified in the UK. It’s hard to miss Rainforest Alliance products these days. You’ll find certified coffee in an ever growing number of places, large and small, from McDonalds to Pret a Manger, in office canteens, airport lounges, and soon Costa! Factor in PG Tips’ certified tea, Innocent Drinks’ smoothies (100% of their bananas come from Rainforest Alliance certified plantations), Kenco’s ever growing range of sustainable coffees, and some more exciting plans in the pipeline, Rainforest Alliance has now gone mainstream in Britain. It’s great news for farmers, consumers, and the companies doing the right thing.


National Nutrition Week 2017 “Preserve Your Health, Not your Food”
Healthy local alternatives and substitutes to excess sodium, sugar and fat in the diet is the focus of National Nutrition Week 2017. The Grenada Food and Nutrition Council spearheads activities from May 29th to June 2nd geared at public awareness on the dangers of heavily processed foods.
Throughout the week, there will be cooking demonstrations in local media on salt, sugar and fat substitutes in the diet and media appearances by nutritionists and health officials. On June 1st, observed as Nutrition Day, the GFNC will be at MNIB Young Street where the public will be given a taste of local alternatives to processed foods. Thursday June 1st has been dubbed “Try Real Foods Thursday” and people are encouraged to eat as close to natural as possible; limiting their consumption of heavily processed foods on that day. GFNC’s Nutrition Officers will also present on how to read and understand food labels at clinics throughout the week.
Executive Secretary of the Grenada Food and Nutrition Council, Mrs. Lydia Browne says chronic non-communicable diseases like diabetes, obesity and hypertension are on the rise and excess sodium, sugar and fat in the diet are main contributors. Browne says it’s in this light, the GFNC decided to focus on limiting heavily processed foods for this year’s observance.
Nutrition Week is held under the theme “Preserve Your Health, Not your Food.”
Ms. Lishelle Murray
Communications Officer, GFNC


This weekend we pretty much hit jackpot when it came to fine dining. We ate so much, I don't think either of us will fit in our church clothes tomorrow, but we wanted to have one last hurrah before Dan's school starts next week. We had lunch at Le Madeline's, a French restaurant, where we ate such delicacies as crepes, croussants, and baked sandwiches. Then on to dessert at the Corner Bakery Cafe, and then a fabulous dinner at Anamia's, an amazing Tex-Mex find recomended by a lady in our new ward. Dan was freaking out about how good the chips, salsa and enchiladas were. Finally, we wrapped it all up with another dessert at Marble Slab Creamery. We are food lovers and are loving the food here in Texas. This is about as exciting as our days get here.
We are just enjoying every last second of Dan's freedom until he becomes a slave to UT Southwestern. He went to orientation today and is getting ready to start Monday. I am so proud of my babes, he is one smart cookie! And I am still on the hunt for a job, and have not found anything yet. I need to start making the big bucks because for the next 4 years I am Dan's sugar mamma.


These amazing multi-functional scissors are perfect for slicing and cutting food! No more cutting board messes or tiresome knife chopping. In just seconds you can have perfectly sliced bread, veggies, fruits, meat, cheeses, and more!
The scissor handle is designed to fit comfortably and ergonomically in your hand as you effortlessly slice and chop a variety of foods. The pressure handle is designed with springs for ease of use. The blade is crafted to make chopping easier and faster than ever before!
Speaking of the blades, they are made with premium stainless steel that is durable and long-lasting. The handle is made from grader-A plastic that looks stylish and trendy.
Say goodbye to messy cutting boards and knives for good!
- Allows you to chop food in seconds without knives or cutting boards
- Slicing, chopping, and cutting is made EASIER!
- Multi-functional food chopping scissors can replace many other cutting gadgets
- Extremely safe, easy, and fast to use
- Stainless steel blades are ultra-sharp and work wonderfully
- Size: 24.5 cm / 9.6 in
- Materials: Stainless and Plastic
- 1 x Multi-function Cutter


Sometimes I get sick of eating exotic cuisines on my travels. I hope a handful of you can relate. I LOVE FOOD, and eating local cuisine is one my favorite aspects of traveling – maybe even more so than seeing famous landmarks. There is, however, such a thing as too many tacos in Mexico, too much pizza in Italy, and too much ramen in Japan. My digestive system does not react well to sudden change and tons of large, delicious, juicy, crunchy, savory traditional meals. So I learned to cook. But I did not just learn to cook. I learned to love cooking.
Spain became my classroom. I was living in Madrid, and had to keep myself on budget if I wanted to travel once a month. I was the person known to serve raw spaghetti to people before…But in Spain, I began to notice how food does not have to be complex to be delicious (granted, there is nothing complex about spaghetti, but let’s be kind). I learned to work with a few quality ingredients, and put them together in a way that made sense to the taste-buds. I still remember the moment I realized I was beginning to enjoy cooking. I was boiling some cheap ravioli, and decided to add fresh carrot slices. It was not a combination I had ever had before, but I noticed I liked the color contrast, and it was peaceful to peel and slice a fresh vegetable from the local shop.
During those 2 years in Spain, cooking became an experience, a mindfulness practice that relaxed me after a long day at work. Spanish cuisine is all about a really good quality olive oil, wine, salt, bread, peppers, goat cheese, or jamón serrano. I remember a Friday night I spent blogging, and decided to put together a dish of tomato, jamón serrano, and green olives for a light dinner. It was not exactly cooking, but it was the start of my appreciating being in the kitchen.
Eating out was common. Meals were never rushed (with a whole 2 hour lunch break at work and all). At first, I did not know what to do with so much time to eat. It took me less than 15 minutes to swallow my meals. By the end of my 2 years in Spain, I was a pro at chewing slowly, appreciating the small things (olives, olives, and olives), and letting myself make the food in front of me part of an experience. Lunch time was about community. It was about sharing a glass of wine and engaging in conversation with coworkers (totally socially acceptable to have a glass of wine with your lunch on a workday, by the way – I believe it actually made me better at my job). Lunch breaks were about playing cards, and sipping coffee after eating, while we were digesting whatever we just had.
So that experience began to leak into my kitchen. My friend, Ariena, visited me in Madrid, and I remember making us dinner after work one day. I loved it. It made me feel like I was able to take care of someone I cared about. My cooking in Spain was very simple. It was mainly about putting things together, and using ingredients that were good quality. Once I moved to Mexico, practice really started to show results (though I am still no chef, so please don’t come over to my house and try to test me)!
In Mexico, eating out became less of an experience and more of a convenience, much like it was for me in the U.S. I would order in because I was too tired to cook, or because my living arrangements made cooking at certain times impossibly awkward (too many not so great roommate experiences). Eating was more rushed. It was more of a “Let’s get full quickly, so we can keep working.” But once I quit my job, and started working remotely instead, my love for cooking kept on growing.
Suddenly, I had the time to make a proper breakfast, and perfect the fluffiness, texture, and seasoning of things. Not to mention I got increasingly bothered by digestive issues and intolerance to dairy and gluten. So I had to start learning to make things that would satisfy all the cravings without making my stomach upset. Cooking was now, not only an experience for myself and loved ones to share, but it was also medicine. It was medicine for my mind as cooking became a meditative practice. Sometimes when I am really stressed out, I cook, and I feel so much better. It was also medicine for my body. I started learning the effects different vegetables have on the body, and making dishes that would address different things: inflammation, fatigue, constipation to name a few.
Not to mention the fact that I LOVE making things beautiful. Watching shows like Chef’s Table, and eating in restaurants around the world made me notice the beauty in food. The colors, sizes, textures, and flavors of different vegetables became tools to create art in my kitchen. In addition to everything else cooking was doing for me, it also became a creative outlet for the Theater major in me.
So if you’ll excuse me, I am off to make dinner for my partner and I, listening to Frank Sinatra and sipping some red wine. I will make vegan chorizo, broccoli, and quinoa. It is nothing out of this world, but I will enjoy every minute of the experience with him.
Do you find yourself cooking more these days or ordering in? Let me know in the comments, or share your favorite dinner recipe. 🙂


Hi everyone… welcome to my new blog! This is the first blog I’ve ever had so I’m really excited about sharing some recipes and my random quirky thoughts 🙂 Some of my recipes are meals that I’ve been making for years while others are from various websites, cooking magazines (such as Paula Deen’s cookbook) and cook books from The Pampered Chef. In the effort of eating better, a lot of my recipes will be on the healthier side but there will also be comfort foods and deserts put into the mix as well.
For this weeks recipes, I wanted to pass on things that seem simple to make and don’t require turning on your oven 🙂
Asian Chicken Salad [Cooking With Paula Deen]
8 cups chopped romaine lettuce
2 cups shredded cooked chicken (the rotisserie chickens from the grocery store work great for this recipe)
1 red bell pepper, seeded and sliced into strips
1 Granny Smith apple, cored and cut into strips
1 (81/4-ounce) can mandarin oranges, drained
1 cup crispy rice noodles* (you should be able to find La Choy Rice Noodles at the grocery store)
1/4 cup chopped green onion
1/4 cup sesame oil
1/4 cup extra-virgin olive oil
1/4 rice wine vinegar
2 limes, zested and juiced
2 tablespoons sugar
1 teaspoon salt
1. In a large bowl, place lettuce, chicken, bell pepper, apple, mandarin oranges, rice noodles, and green onion, tossing gently to combine.
2. In a medium bowl, whisk together sesame oil and olive oil. Slowly add rice wine vinegar, whisking to combine. Add lime zest, lime juice, sugar, and salt, whisking until well combined. Pour desired amount of dressing over romaine mixture, tossing gently to coat.
Serve immediately (Makes 6-8 servings)


If your new year diet has taken a bit of a tumble but you still want to make sure you have a bikini body this summer, have you considered undergoing mindfulness training to change your approach to food?
Mindful eating focuses on listening to the body and its hunger signals, rather than restricting what you eat. This is done to develop a healthier attitude to eating. One study, for example, tracked more than 1,400 mindful eaters and showed them to have lower body weights, a greater sense of wellbeing and fewer symptoms of eating disorders.
Eating slower means there is more time for hunger signals to stop. It helps to set aside time in the day to eat to allow you to do it slowly. Eating is not a race.
Pay attention to flavour
The more you focus on the flavour the more likely you are to remember what you ate and also enjoy it. Studies have shown the more attention you pay to your food the longer you will wait until you eat your next meal.
Turn off the screen
This includes televisions, iPhones and computers. Consider making family mealtime, which should, of course, be eaten together, an electronics-free zone.
Make sure you have a regular eating pattern to keep your blood sugar levels stable. This means you are less likely to binge if you do have a little bit of chocolate.
Eat for nutrition
Don’t label food as “good” or “bad” or as a punishment or a reward: Clean eating is not a punishment for being overweight and some ice cream is not a reward for doing exercise.
You can get more tips on clean eating from Eating Mindfully.


Mindful Chef has become one of the most popular meal delivery services in recent years. Founded in 2015, the company provides customers with a selection of healthy, pre-portioned recipes that can be prepared in 30 minutes or less. But beyond its convenience, there are also many benefits to using Mindful Chef. These include the ability to eat more mindfully, as well as the convenience and health benefits of the pre-portioned ingredients.
One of the primary benefits of using Mindful Chef is the ability to eat more mindfully. By taking the time to properly portion out ingredients, you’re able to be more aware of what you’re eating and how your body is feeling. This is because you’re taking a few moments to pause, rather than quickly shoveling food into your mouth. This mindful approach to eating can help to reduce overeating and encourages healthier food choices.
Another benefit of using Mindful Chef is that all the ingredients are pre-portioned for you. This means that you don’t have to worry about measuring out ingredients, which can take up a lot of time. It also helps to avoid food waste, as you’re only using the exact amount you need and not over-purchasing. This not only helps to save time and money, but it also benefits the environment.
Finally, Mindful Chef recipes are also very healthy. All of the recipes are designed by professional nutritionists, so you can always be sure that you’re getting the right balance of nutrients. The recipes also focus on using fresh, whole ingredients that are high in vitamins and minerals. As a result, you’ll not only be eating healthier meals, but you’ll also be getting more energy, feeling more alert, and reducing your risk of obesity and chronic diseases.
Overall, Mindful Chef is an excellent way to make eating healthier, more convenient, and more mindful. With its pre-portioned ingredients, healthy recipes, and mindful approach to eating, you can be sure that you’re getting the most out of your meals.


Nigeria restaurant marketing on Facebook can be very profitable.
However, for restaurant owners to achieve the desired goal, they must run the right kind of marketing campaigns on Facebook using the services of a Nigeria digital marketing specialist.
What is the desired goal of restaurant owners?
In summary . . . restaurant owners in Nigeria want at least two things:
1. They want a proven marketing system to get MORE new customers to their restaurant on a regular basis and
2. They want a way to get existing customers to return to eat at their restaurant more often
More new customers + Existing customers returning MORE often = Increased Sales = Growth
The good news is . . . we offer a two-prong digital restaurant marketing strategy that helps restaurant owners achieve the two goals listed above.
We help Nigeria restaurant owners achieve their first goal of getting
new customers on a regular basis through the use of Facebook marketing
We offer a unique Facebook messenger conversational marketing software which empowers Nigeria restaurants to show case their delicious menu to Facebook users through the Facebook messenger app.
The process is pretty simple:
1. We show case your restaurant's most attractive menu to Facebook users
2. We include in the offer an incentive that is too-good-to-decline
3. When they show interest in your offer, the Facebook messenger marketing software starts a conversation with them in Messenger
4. That personalised messenger marketing conversation builds a relationship with them
5. The messenger marketing software then offers then a digital coupon that entices them to walk-in and taste the delicious food at your restaurant
Restaurant marketing on Facebook with this sales oriented marketing software ensures that you get higher conversion rate and get more new customers to your restaurant week after week and month after month.
Most restaurant owners in Nigeria brainstorm a lot about how to get their existing customers to return to eat at their restaurant more often.
Simple. The more often existing customers return to eat at your restaurant, the more money you will make per customer. And the more profitable your restaurant business will become.
For example, if a customer ate at your restaurant for the very first time in 2019. And then returned two more times during the year, that means you sold to him 3 times during that year.
Suppose he returned to eat 5 more times during the year (instead of 2 times), that means you sold to him 6 times during the year.
Now suppose the customer spends 1,500 Naira during each of those visits.
If he eats at your restaurant 3 times during the year, your restaurant will earn 4,500 Naira from his visits to your restaurant.
On the other hand, if he ate at your restaurant 6 times during the year in question, your restaurant will earn 9,000 Naira from his visits to your restaurant.
In simple words . . . your restaurant has earned 100 percent more money from this particular customer while spending little or no extra money in advertising.
Yes, more return customers EQUALS more money for your restaurant!
No wonder restaurant owners dream a lot about getting more return customers to their restaurant!
I have good news for you.
We offer a digital restaurant marketing strategy that is designed to help you get more customers returning to eat at your restaurant.
Our restaurant digital marketing system . . .
1. Creates a digital database of existing customers for your restaurant
2. Establish a loyalty program that offer incentives for repeat visits and
3. Track the sales from both new and existing customers with a simple dashboard so you can see how much EXTRA money our ROI focused marketing program is bringing to your restaurant
You have dedicated chefs in your restaurant that cook amazing food.
Your joy is to see more people enjoying that delicious food at your restaurant.
We can help you make that dream come true through our digital restaurant marketing system.
Click HERE for FREE consultation with Samson Itoje, the digital restaurant marketing specialist.
P.S: FACEBOOK is a trademark of FACEBOOK, Inc. This Nigeria digital marketing website is not part of Facebook Inc. This site is NOT endorsed by Facebook. It was created by Samson Itoje, the Nigeria digital marketing specialist, to help businesses in Nigeria succeed with marketing on Facebook (and other social media platforms).


Awhile back, I started to see the Instant Pot showing up in my social media feeds. Friends were raving about how awesome this kitchen gadget was. I had seen a few infomercials for an electric pressure cooker on TV and became intrigued.
One January afternoon, I decided to pull the trigger and ordered one from Amazon. In a 70 minute time period that included a cheap, rolled rump roast from the local meat counter, I was hooked. I spent the next two weeks telling my friends about the wonders of the Instant Pot and why they needed one. And since I consider you, dear reader, a friend, I’m going to tell you 7 reasons why you need one, too
Please note: this post may contain affiliate links. This means if you were to click on my link and purchase any item from that site, I will receive a small commission. This does not affect what you pay for an item in any way. Please refer to my Policies and Disclosure page for more information.
THE INSTANT POT MAKES FOOD FAST
The number one selling point on the Instant Pot for me was the speed of cooking time. I’m guessing you’ve cooked a few beef and pork roasts in your day and it probably involved the slow cooker or the oven. I never loved the texture of the meat that came out of the slow cooker and I rarely had time to throw a roast in the oven for four hours after I got home from work. Enter the Instant Pot. I can cook a beef roast to perfection in about 70 minutes and a pork roast in about 90. I’ve cooked ribs in 30 minutes and a one pot meal in about 20 minutes.
The “advertised” cooking time of the Instant Pot is a bit deceiving. It takes a little bit of time to bring the Instant Pot up to pressure and then time to either do a quick pressure release or a natural pressure release after the cooking is completed. (More on that later.)
You can even cook meat from a frozen state. As expected, the cooking time is longer for frozen meat. Sometimes, I get an urge to make chili for supper only to realize I didn’t take out a pound of hamburger. It’s nice to know I can cook a pound in about 35 minutes right out of the freezer. It works great for someone like me who often forgets to take out meat for the evening meal.
THE INSTANT POT IS EASY TO USE
I have purchased gadgets before and left them to sit in the box. They seemed like a great purchase at the time, but they were also a little bit intimidating. The Instant Pot didn’t intimidate me at all. I took it out of the box and read the manual. This is a rare thing for me. I’m sometimes a wing-it kind of gal. The Instant Pot is a serious gadget and it does have a little bit of a learning curve. I decided I should give it the attention it deserved. Once I read the manual, I found it to be pretty intuitive and very easy to use.
Clean-up is easy. The inside pot is stainless steel and is dishwasher safe. If I end up with a coating of food that’s stuck on the bottom, I put a few cups of water in the pot and turn on the saute function and let it boil for a while. The food comes off easily.
As it is coming up to pressure, it does make a loud hissing noise that is a little scary at first. Which brings me to….
THE INSTANT POT IS SAFE
You may have heard nightmare stories growing up (depending on your age) of your Grandma or Mom cooking in a stovetop pressure cooker and having it explode. I’d hear stories about how wonderful the meat was that came out of a pressure cooker, but you had to be careful with it. As the story went, the lid would pop off the cooker and its contents would splatter all over the ceiling and the walls.
We’ve come a long way, baby. This will not happen with the modern electric pressure cooker. The Instant Pot makes this nice little chime when you have the lid in place and it locks down once you hear that chime. The lid will not open until the cooker comes down to normal pressure. Try as you might, there is no way you’re going to get that lid off until the Instant Pot is completely depressurized.
The Instant Pot is completely safe but it is an appliance that heats up. The steam that comes out is hot and the outside gets hot just like a slow cooker does. Keep it out of reach of little hands.
If you liked this blog post, would you consider pinning it to your Pinterest board for future reference?
THE INSTANT POT IS A HEALTHY COOKING PROCESS
Because the Instant Pot cooks in a sealed environment, it retains more of the nutrients than foods that cooked in the open. Because of the sealed nature, it makes great broth and soups. All of those great vitamins and minerals stay in the broth and don’t boil away.
THE INSTANT POT SAVES YOU MONEY
Saving money is important, right? Electricity is a decent chunk of my budget. I would have to run my oven for 3-4 hours for a roast and plug-in my slow cooker all day for pulled pork. I have never had my Instant Pot plugged in for longer than 90 minutes. I use it frequently in the summer so my oven doesn’t heat up the house. That’s a good amount of energy savings. I like that I can use the Instant Pot to replace my oven and my slow cooker.
The Instant Pot really shines when it comes to cooking cheaper cuts of meat. The high-pressure method of cooking tenderizes food and makes the flavor explode. Cheaper cuts of meat leave more room in your family budget for other things…like crafting supplies.
I also think that we eat at home more since the addition of the Instant Pot in our home. Before the Instant Pot, I would have been more likely to pick up a pizza on the way home from work once I realized that I didn’t have any meat out for supper.
Supper? Is that weird? Need a translation? In the Midwest, we tend to say supper instead of dinner.
THE INSTANT POT IS AFFORDABLE
The Instant Pot is very affordable. There are several different models. I purchased the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer model for $99.95. The model without the yogurt function is $20 cheaper. So if you don’t have any intention of making yogurt or if you don’t even like yogurt this model will be your best bet. They have higher end models that are Bluetooth compatible. But I’m not sure all of those bells and whistles are necessary. There is an 8 quart version that would be well worth the money if you have a large family. Sometimes Amazon has the Instant Pot available as the Deal of The Day, so keep an eye out for that.
THE INSTANT POT MAKES GREAT HARD-BOILED EGGS AND CHEESECAKE
Hard-boiled eggs and cheesecake as a reason to buy the Instant Pot? Random, huh? Well, originally I was just going to tout the wonders of hard-boiled eggs in the Instant Pot, but then I thought about the awesome, creamy cheesecake I made in it, too.
Let’s start with the hard-boiled eggs. My family eats a lot of hard-boiled eggs. They are a favorite to grab on the go for an extra protein boost. We eat a lot of egg salad, chef salads, and deviled eggs. Potato salad is a summer favorite at our house. I have always struggled with making hard-boiled eggs. I know. It shouldn’t be that difficult, right? I’d cook them too long, not long enough or I wouldn’t chill them the right way. Whatever the reason was, I always found them hard to peel.
Not so with the Instant Pot. I have never experienced such easy to peel eggs in my life! I can put six eggs in the cooker and in 5 minutes I have perfectly cooked hard-boiled eggs. They’re never rubbery and the shells practically fall off. If it was not such a great appliance for other food items, I’m pretty sure I would have this just for the hard-boiled eggs alone. Since it is about $100 appliance, it’s a good thing I like to cook many other foods in the Instant Pot.
So, cheesecake? Yep! Now, I will tell you if you’re a cheesecake freak, you may not like the appearance of an Instant Pot cheesecake. When cooking in the Instant Pot, food is essentially being steamed under pressure. Food does not brown in the instant pot. As a result, the cheesecake that comes out of the Instant Pot looks a little pale and quite frankly, rubbery. You also need to blot the water off the top of it because of the steaming process. Appealing right? Stay with me…
Baking a cheesecake in the oven is a long process. Cooking (not baking) a cheesecake in the Instant Pot is not. It takes less than an hour to cook, about an hour to cool and six hours to chill in the fridge. After it chills, I cover the pale top with a fruit topping of my choice (usually cherry pie filling). No one in my house can tell it’s pale. What is striking is the creamy texture of the cheesecake. It’s wonderfully creamy and it doesn’t crack. Cheesecake this easy is dangerous.
Handy Printable For Instant Pot Cooking
If you already have an Instant Pot, you know that different foods have different cooking times. Meats obviously have to cook longer than vegetables and I always have to look up how long it takes to cook hard-boiled eggs (5 minutes in case you forgot, too).
Then there’s the whole pressure release thing. The Instant Pot has a vent that seals the pot. This allows the pressure to build up in the pot. After the cooking time is over, the Instant Pot will beep to let you know it has finished. After cooking, you have two choices: Natural Pressure Release or Quick Pressure Release. Natural pressure release means just what it says. You allow the Instant Pot to come down to normal pressure on its own. That takes about 15-20 minutes and is used for most meats.
Quick pressure release also means just what it says. You flip the vent to open right after cooking and let the steam pressure escape. It’s a bit startling when you do this as the steam rapidly escapes from the pot. It’s pretty noisy. It’s also hot, too, so keep away from the hot steam coming out of the pot when you release the pressure.
It can be a little overwhelming at first to keep track of all of those cooking times and pressure release techniques. So, I’ve put together a handy printable that you can put somewhere in your kitchen so you don’t have to refer to a website or Pinterest to find out just how long it takes to cook those chicken breasts or baked potatoes.
This printable can be found in my Resource Library and you’ll need a password to get in.
Are you sold on the Instant Pot? You can purchase one here.
Remember, less cooking time means more crafting time!
What will you do to Craft Your Happy today?
Leave a Reply


The start of a new year is always an indication of new fitness plans and goals. Each year we go through a phase of new diet trends that have tons of followers who swear by its efficiency. Diet plans that focus on inculcating good eating habits and healthy lifestyle choices can, in fact, be the best choice to mark a new beginning. So, what is on board for 2019? Here are the 5 top diet trends that will dominate the fitness circles in 2019.
- The Keto Diet: The keto diet that ruled the world in 2018 is leading strong and will definitely be one of the topmost diet trends to look forward to in 2019 also. A diet that became popular because of famous celebrities such as Kim Kardashian, Rihanna, and Halle Berry focuses on shifting one’s body to a state of ketosis. By reducing the carbohydrate intake your body begins to depend on fats for energy thus burning down the extra kilos. Removing junk carbohydrates from the diet such as excess sugar and depending on fresh or canned food and vegetables is a healthy choice that has helped many achieve unbelievable transformation.
- The Gut Health or Microbiome Diet: This diet, created by Dr.Raphael Kellman emphasizes on eliminating foods from your plate in hopes of restoring balance and gut health. Restoring gut health will help improve metabolism and aid in weight loss. Our gut microbiome consists of bacterial colonies that are a balance of both useful and harmful ones. This balance is important to cut the excess toxins from the body and improve the digestion process. This can also help improve brain functions and mood. A healthy gut means you get rid of the sudden cravings that cause you to overeat or consume junk food. The diet, in fact, might shadow probiotic pills and instead focus on natural ways of bringing probiotic benefits. Fresh fruits, vegetables, legumes, pulses, whole grains and a whole lot of yogurt will trend under this diet.
- Intermittent Fasting: While the other diet trends tend to pick certain foods as right or wrong for your body, the intermittent fasting wants to cut down on food consumption. Of course, the fasting will be for a temporary period of time. The diet claims to help reduce weight by improving metabolism and could even extend lifespan. There are various methods such as 16/8, 24 hour fast, alternate day fast, etc which are a part of this diet. The person has the liberty to take up any of these methods for fasting. For example, the 16 / 8 requires that you fast for 16 hours a day and consume food only in the rest of the 8 hours. One can consume certain foods such as coffee or non-caloric beverages during the fast. These fasting techniques under the Intermittent fasting could become the rage in 2019.
Source: Journal Advocate
- The Hemp Feast: Cannabis is making the rounds as one of the most nutritious and beneficial plants. It is no wonder that the health benefits of hemp are also coming to light. CBD is still a “no go” in various parts of the world which has led to increasing interest in hemp. 2018 was the year of cannabis as it made its ways into many mainstream medicinal usages and now you can buy weeds online Quebec. 2019 will witness the use of more hemp-based products. Hemp oil, seeds are a regular part of the diet for body care lovers. But the boom in the cannabis industry will introduce more healthy and nutritious hemp-based food items to choose from. This will spread the hemp diet across the world that promise to bring great health benefits. Also with the increasing interest in plant-based products as alternatives for vegans these seeds will dominate the diet trend of 2019.
Plant-Based Diets: Increasing awareness about cruelty-free living has been the reason behind the rise of plant-based diets across the world. Plant substitutes for everyday items such as meat, milk is becoming increasingly popular. This trend is expected to spread further in 2019.
- Battle of Bitters: 2019 will also be the bitter paradise of diets. According to Ann Louise Gittleman, a Nutritionist in New York, consuming bitter foods such as cacao, cucumbers, grapefruit, asparagus, bitter gourd, etc, can help detox the GI tracts of toxins and harmful microbes and restore good gut health. These foods are capable of cleaning the sluggish bile and improving digestion which will help get back into shape in no time. Including these foods several times a day is how one can follow this diet.
Undieting or intuitive eating: It is yet another dieting strategy that will glow in 2019. The strategy here is to focus on recognizing and understanding the food on your plate rather than following diet trends. This method focuses on enhancing the user’s experience of eating which will reduce overeating as well as eliminate the need to put restrictions on certain food items on the plate. The awareness about what you eat can help set an emotional path to choosing healthy alternatives.
These important diet needs to be followed in 2019 in order to keep the lifestyle aligned with body health. Look for online dispensary Canada where you can balance your diet with high-quality marijuana and cannabis.
Harold is a cannabis and health industry consultant who frequently writes about the latest trends in the industry. She has been writing for a long time now. Through her writing, she hopes to influence as many people as possible to help maintain better health and lifestyle.
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LINCOLN – Alliance will represent the 88th location in the Runza® Restaurant chain. Franchisees Neal and Lora Blomenkamp plan to open the store along Highway 385 this fall. The Blomenkamp’s also own the Runza Restaurant locations in Chadron, Gering and Scottsbluff.
“We are proud to expand our store network and excited to bring a Runza Restaurant to the area,” Donald Everett Jr., president of Runza National, said.
“Alliance is a thriving community and we are pleased to be part of the growth,” Neal Blomenkamp said in a press release.
Runza Restaurants – famous for the Runza® Sandwich with its delicious blend of ground beef, cabbage, onions and secret spices baked inside homemade bread; made-to-order hamburgers; and homemade onion rings – operates and franchises restaurants in Nebraska (82), Colorado (Longmont & Loveland), Iowa (Clarinda & Council Bluffs), and Kansas (Lawrence).


Meat Wholesale Shreveport, LA
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Penny’s Alcohol Free Rich Fruit Cake
Tips For Success
Jump to The Recipe
As you may know, I am getting Married in 2021. So iIt seemed a good idea to make the wedding cake at the same time as the Christmas cake.
When we moved to our new house this year, there was some inevitable big spending I needed to do, so using my John Lewis Partnership card to make these bigger purchases meant I earned enough points to splash out on Waitrose’s luxury sweet and juicy dried fruit mix, and glace cherries, and candied peel. We were making 2 cakes 30cm x 40cm so it took a lot of ingredients. I am sure the fact they were ‘free’ will enhance the flavour no end.
We moved on a lot of books when we prepared for the move. But I certainly held on to my Mum’s recipe collection. And in there is the family Christmas Cake Recipe which has been passed down through the generations. Mum stated that it was ‘a very old baker’s recipe.’ I am not sure how many generations it has been passed through, but I should imagine that it is from the late 19th Century which is when my Great Grandmother would have acquired it, if not earlier. Sadly, I do not know the full provenance.
I am Tea-total, and while I have reluctantly used brandy to pre-soak the fruit before on occasions, I had a flash of inspiration when I was drinking a cup of spicy tea and realised what an amazing soaking liquor it would make. So, when I was asked to make a Golden Wedding Anniversary Cake, I decided to try out my idea. When I added the orange juice into the tea before soaking the fruit, the aroma that came from the jug was just mind-blowing. It was amazing, it conjured up all kinds of wonderful memories of celebrations gone by. I just knew my idea was going to work. And at the party, the cake was handed out and you could hear a pin drop as everyone munched on the cake. They could not believe that the fruit had not been soaked in alcohol. I felt so very proud.
Mum’s cook book, right, see how well used it is. (The mark of a good recipe book I understand!)
On To My Tips For Success:-
Prepare the cake tin lining before you cook the cake. Grease an 8” round, or 7” square cake tin. Then, double line the cake tin with baking parchment. Before you put the paper in the tin, grease that too with either butter or a bland cooking oil.
Cut the side pieces of parchment a bit wider than they need to be, and then snip along one long edge about 1” deep all the way along at 1” intervals, so you have a fringe of sorts. You fold this up and then lay the ‘fringe’ flat on the bottom of the tin as you line the sides. This makes the paper sit better up the sides and avoids crease marks in the cake. Then add your cut bottom pieces of paper inside the cake. (See photo ->).
Now, you need to line the outside of the tin with at least a couple of layers of either newspaper or brown paper. I usually tie the paper around the sides with string or cotton thread, and then sit the tin in the oven on a couple of layers of paper. This helps to stop the outside of the cake getting over cooked while the middle catches up.
I always assert that a recipe is a guide, not a rule book. And the recipe I have for you here gives you lots of optional tweaks to make the cake your own. The one thing that for me is non-negotiable is the pre-soaking the fruit in spicy turmeric tea. Apart from that, the rest is fully customisable to your own preferences. E.g., if you do not like prunes, maybe add chopped apricots, or any other dried fruit. I prefer light brown sugar because I am not a fan of black treacle or dark brown sugar. Sometimes I do 50/50 light and dark brown sugar, but I usually add marmalade or apricot jam instead of black treacle.
How long ahead you need to soak the fruit should determine how hot your tea is. If you are very organised and planning a day ahead then I would suggest that you let the tea go cold before you add it to your fruit. But, if you only have a few hours in hand, then add the tea when it is warmer. The heat accelerates the absorption of the tea. And if you add hot tea to the fruit the night before, it could possibly make your fruit mushy. If the tea is cooler than lukewarm when you add the fruit to the cake mix it will be fine.
My Amazing Rich Fruit Cake Recipe – Adapted from Mum’s Very Old Baker’s Recipe
500g Mixed Currants, Sultanas and Raisins
125g Chopped Dried Prunes
Spicy Tea Bag – I use Sainsbury’s Spiced Turmeric Tea Bags.
Juice and Grated Zest of one Orange
250g Plain Flour (Gluten Free or Wholemeal Works Too)
1 tsp each ground nutmeg, ginger, and cinnamon – or mixed spice, to taste.
¼ tsp ground cloves – optional
250g Brown Sugar – light or dark brown, depending on how dark you like your cake
5 Eggs beaten well.
100g Glace Cherries chopped as small or big as you like- optional
100g Stem Ginger in Syrup chopped – optional
100g Mixed Citrus Peel – optional
50g Almonds, chopped, ground, or sliced
1 tbsp of something Syrupy – eg. Black Treacle, Golden Syrup, Maple Syrup, honey or marmalade
Grated Zest of 1 lemon
- Make a 200ml cup of Spicy tea, with one or 2 tea bagsPre-soak the fruit according to the advice in the Tips for success. . Make sure you leave the tea long enough to infuse well to get a good flavour, about 10 minutes should do it.
Meanwhile, Put the mixed fruit and prunes (or substitute) into a bowl.
When the tea is to your liking, add the squeezed orange juice into the tea. Prepare to be knocked out by the amazing aroma. Now pour the tea onto the fruit and give it a good stir. You can add the orange zest you grated at this point or add it later with the lemon zest and the glace fruit.
- Cream the butter and sugar together until the mix gets lighter in colour.
- Sift together the flour and the spices. If using wholemeal flour, toss the bran into the mix if it gets caught in the sieve.
- Add the eggs and the flour to the butter and sugar mixture, a bit at a time, stirring between each addition.
- Now add the rest of the ingredients, including all the mixed fruit with any of the remaining tea mixture that has not been absorbed by the fruit. Stir well.
- Place in a prepared cake tin and bake at 130 – 140 Deg Centigrade (Gas mark 1, 275 deg F) for about 3 hours , checking after 2.5 hours or so.
The cake will look cooked, possibly coming away from the edges of the tin and a cocktail stick or skewer should come out clean when inserted into the middle of the cake.
This can be made well ahead of time, 2-3 months even, so wrap the cake up well. I double wrap the cooked cake in baking parchment, and then double wrap that in foil.


A very warm welcome to The Farmers Arms, Muker, Swaledale.
Service at The Farmers Arms from 4th July...
Opening information times etc.
Lunchtime food service...
Evening food service...
Evening take-aways by pre-order only.
Please telephone to place your order either the night before,
during our food service
times or between 10am-Noon on the day.
The information above supersedes all other relevant
information on this website.
The Farmers Arms is a rare find; an unspoilt gem of a pub
emphasis is on good beer, hearty home-cooked food
and enjoying the company of family and friends, old and new.


Sunday, May 1, 2011
Texas BBQ Fundraiser in DC
Over the weeekend a group of friends held a Texas style BBQ fundraiser in Washington, DC. Here's a little blurb from the event:
"Despite the weather, the bbq was a lot of fun. The menu consisted of brisket grilled by Paul, black beans and bacon, southwestern quinoa salad, veggie chili, roasted vegetables and a great dessert spread courtesy of Miya and Rose. At the end of the day, we raised $600 that will go towards Team Jaguar!
Thank you to everyone who was able to make it out to the bbq. A special thanks to Paul for getting up at 5am to slow cook the brisket - it was delicious - and to April, Rose, Miya and Helen for their extra contributions."
Thank you, thank you, thank you!!!


WFDW tonight is Beef Strogonoff. And I am utterly exhausted for some reason, even though Zeke and I had a GREAT day. We got to visit newborn baby Lucy and Zeke let me hold her for our 2 hour playdate without getting jelous or fussing! This is a big deal because last time we went to visit Lucy, Zeke was very upset about it. I'm chalking it up to the fact that he was not himself that day, as the entire day had been horrible. Zeke was very gentle and kind to her this time around. Gives me hope that maybe we can do this after all!
Anyways, I will jump right into this easy and delicious meal!
Brown some ground beef (or flank steak if you prefer) with onion in a pot. I am so tired and lazy lately that I used my non-stick pot instead of my cast-iron, even though I try really hard to use the cast iron most nights. SOO much harder to clean though and lately that has seemed more importnat than the fact that it adds much needed iron to our meals and is also less, you know, cancer-causing.
Next add a can of cream of mushroom soup (or 2) and a can of milk (or 2). If you have a husband that will put up with sour cream (I dont) then you can also add a good size dollop of that. Then toss in your favorite kind of mushrooms (we love crimini or portabello best) and simmer until its warmed up.
Serve over rice or egg noodles, with plenty of salt and pepper to taste.
And PS, My delivery isn't being made until tomorrow...grr. They never called with a drop off time and when we called them they said our drop off date was written down as Sunday (and they dont even deliver on Sundays at all) so obviously it was mis-written. Long story short they are going to deliver it tomorrow now, even though our area of town only has Wed and Sat deliveries. So wait to find out what I'm getting tomorrow!!


Mothers I know feel like there aren’t enough hours in the day. It can seem that cooking is just another thing on an endless list of responsibilities. You can make sure you are eating clean and nutritious food by making extra for freezing. Also, take some time to cook simple, healthy and inexpensive meal prep services every day.
Tupperware allows vegetables to be steamed and stored in the fridge. You want vegetables to retain a firm consistency while still being rich in color. For hard vegetables such as carrots, you will need to cook them for a longer time. Summer squash and soft vegetables cook quickly. Organic whenever possible, but be sure to use leafy greens and roots.
Here are some suggestions for what to keep in your fridge
Steamed Broccoli – Steam the broccoli for 5 to 7 mins. It can be served cold, with a dressing or as a side dish to a salad. It is a good source of vitamin C, fiber and calcium.
Baked Roots – Bake garnet, yellow fin, or purple potatoes. Keep in the refrigerator. One of my favorite combinations is cold broccoli with yellow fins. The garnet yams have beta carotene, which is a great source of vitamin A.
Shredded carrots or beets: Place beets into a food processor. Once shredded, steam for 5 minutes. Chop basil and add a little brown sugar vinegar. This is also a good option if you are looking to combine carrots and beets. Carrots as well as beets are high in fiber and antioxidants. Basil is rich in B6, which can ease nausea when pregnant.
Lettuce in bags: Wash a leafy lettuce, such as Boston lettuce, and cut it into small pieces. Store in a Tupperware bag. This base for salad is great when you only need to add meat and pre-shredded vegetables. Warning: Lettuce like this will only last about 3 days, so don’t expect to keep it for longer than that!


Aseptic Carton Milk Filling Machine
|FOB Price:||US $50,000 / Piece|
|Min. Order:||1 Piece|
|Min. Order||FOB Price|
|1 Piece||US $50,000/ Piece|
|Production Capacity:||200 Sets Per Year|
|Payment Terms:||L/C, T/T, Western Union|
- Model NO.: GY
- Power Source: Electric
- Automatic Grade: Automatic
- Customized: Customized
- Turn-Key Project: Yes
- Brand: Genyond
- Transport Package: Standard Export Package
- Origin: Shanghai China
- Process: Filling Packing Machine
- Certification: CE, ISO9001
- Application: Milk, Yogurt
- Material: Stainless Steel
- Warranty: 2 Years
- Trademark: GY
- Specification: CE
- HS Code: 8422303090
Juice filling machine,have the bottle type packing , paper boxes/cartons type filling machine , and and carton type filling machine mostly used in the beverage filling .
Juice filling machine for small and medium enterprises launched a reliable quality, low price (the same type machine 1/10) of new products.Relatively homogeneous products has the advantages of simple operation, convenient maintenance, one machine with multi-function, energy saving etc..
Juicefilling machine operation process by all the computer program control automatically, the other for electrical automatic control. The whole process control of the PLC program.
The production of varieties: fruit juice, rice milk, yogurt drinks, cereal beverage, tea beverage,fruit vinegar juice, fresh milk, yogurt and other products of the filling.
This machine is suitable for the UHT sterilization liquid milk and various beverage, fruit juice, coffee, plant protein drink, tea drink.
GY- BPH 2000
SHANGHAI GENYOND TECHNOLOGY CO.,LTD
GENYOND MACHINERY INDUSTRIAL GROUP
ADD:NO.1328 Hengnan Road Minhang District 200000 Shanghai
TEl: +86 2134796178


My client is looking for an experienced and competent cook /chef/server to work in a small set up in the heart of Falmouth. Great working hours of 8.30am - 5.30pm and even shorter hours at the weekends. You will ideally have experience working in a kitchen and front of house environment, but all levels of experience will be considered as the food is fresh yet simple on the menu. Menu includes breakfasts, sandwiches, paninis, and salads.
Great role for someone who loves to cook good food but doesn’t want the normal hours and stresses of working in a “normal kitchen” environment where the hours are long and unsociable.
5-day work week with shifts split between the kitchen and front of house.
You will be prepping and cooking food to good standards for a family run bistro / café and be able to work well as part of a small team. Rate of pay depending on experience but around £10 per hour plus tips on top.
30 to 40 hours a week available depending on candidate, open all year round.
Please submit cv for full details.
Reference ID: HospRJS
Job Types: Full-time, Permanent
Salary: £8.92-£9.50 per hour
Applications for this position have now closed. If you would like to talk to us about similar positions please use the Talk To Us form.
Request a call back on this job.


Food Science and Nutrition
Welcome to the Department of Food Science and Nutrition (D.F.S.N.) of the Universtity of The Aegeanin the town of Myrina on the island of Lemnos. In recent years increasing evidence indicates that what we eat affects our health and quality of life and the concerns about manufacturing healthy foods as well as improving the safety of the food supply have increased.B Food-health issues in society are of strategic importance. For this reason our Department has performed well in all areas and has expanded significantly, despite the economic difficulties of the last few years.
The applied science of Foods and Nutrition, as it is designed and is currently developed in the D.F.S.N., aims to develop qualitative foods and examine how food consumption affects public health as well as how social, economic, cultural and psychological factors influence the consumption of foods.
The objective of the studies planned by the D.F.S.N., through its academic program, is to offer to the students a comprehensive and profound knowledge for food and nutrition in the various related fields such as biodiversity, microbiology, chemistry, technology, health and business. Towards this aim the academic program emphasizes collaboration and interdisciplinary connections. The efforts are concentrated to prepare the students to be the future leader scientists in the field of Food Science and Nutrition that will decisively contribute in the production and distribution of safe, nutritious, healthy and tasty foods for the people.
Regulation of Undergraduate Studies
Certificate of Knowledge of Informatics or Computer Skills
Head of the Department
Konstantinos Gkatzionis (Associate Professor)
Palimniako (Administration), Mitropoliti Ioakim2 (Google Maps)
Aik. Mina, Ierou Lochou 10 & Makrigianni (Google Maps)
Pantelidio, Kountourioti 54 (Google Maps)
Kidadio, Karatza 24 (Google Maps)
Garoufalidio Lecture hall, Garoufalidi 32 (Google Maps)
Laboratories, Leoforos Dimokratias 66 (Google Maps)
Department of Food Science and Nutrition
Mitropoliti Ioakim 2,
81400 Myrina, Lemnos, Greece
phone: +30 22540 83100
Despoina Psyrouki, (0030) 22540-83014, dspyrouki(at)aegean.gr
Dimitris Kechagias, (0030) 22540-83011, dkechagias(at)aegean.gr
Erifili Tsocha, (0030) 22540-83016, etsocha(at)aegean.gr
Katerina Palatianou, (0030) 22540-83013, k.palatianou(at)aegean.gr


Kopi Luwak Safe to Drink
Do you dare drinking Kopi Luwak, a coffee which beans are coming out of Luwak's feces? Is it safe enough for your stomach?
"Yes, Kopi Luwak Safe to Drink" said Adjunct Professor Massimo Marcone, a food scientist from University of Guelp, Ontario, Canada, "although the beans has passed through luwak's digestive system, my test shows that the counts of bacteria are lower on Kopi Luwak than on regular coffee. A strange finding but one that has been subjected to a repeated battery of scientific tests." he added.
Marcone has been studied about Kopi Luwak for two years. He traveled to Indonesia in 2003 and came back about a month a go for additional research.
"As a food scientist, I'm skeptical that anything being in contact with feces is safe," said Marcone. "But tests revealed that the Kopi Luwak beans had negligible amounts of enteric (pathogenic) organisms associated with feces."
In fact, the luwak beans on the market are quite clean. The local Indonesian collecting the beans perform an extensively wash under running water after collection, which dislodges bacteria.
He also analyzed that the "cherry," or endocarp surrounding the bean, was not completely digested by the Luwak; hence, it must be removed during processing. "This likely leads to a more thorough washing process."
Including on his research was whether or not passing through the gastrointestinal (GI) tract of the Luwak was in fact affecting the flavor of the beans, making it uniquely different from the regular ones.
So together with other members of his department, he completed a series of tests on the Kopi Luwak beans and compared them with Columbian beans, which were used as a control.
First, they examined if there was any color differences between unroasted samples of the two beans. Using a colorimeter an instrument that detects different colors they found that the Kopi Luwak beans had more red and yellow tones, whereas the control beans were more greenish in color.
Then, the surfaces of the two beans were examined using a scanning electron microscope. The Kopi Luwak beans were found to be smoother than the control, indicating that the gastric acids and/or enzymes of the Luwak were exfoliating the surface of the bean, explained Marcone.
Pitting was also observed on the surface, and the next step was to determine if the acids and enzymes were actually penetrating the Kopi Luwak beans, affecting them in some way.
Electrophoresis a method that "fingerprints" proteins was used to determine differences in the protein content of Kopi Luwak and control beans. The Kopi Luwak beans were found to be lower in total protein, meaning that proteins were partially broken down and leached out during their travel in GI tract of the Luwak.
This has the potential to affect the flavor and aroma of the beans because as we may all aware that proteins are responsible for much of the flavor, particularly bitterness. Since Kopi Luwak beans have less protein, they may produce a less bitter coffee, which for some people has made it a premium taste.
Analysis of the volatile compounds that also responsible for flavor and aroma also showed that they were significantly different than the control, further indicating the potential for Kopi Luwak coffee having a different flavor than ordinary coffee.
It's also believed that fermentation process inside the luwak's digestive system could give the coffee a unique flavor, "More tests need to be completed, though, to determine if in fact a flavor difference is occurring."
In the coffee industry, wet processed or fermented coffees are known to have superior flavor to dry-processed coffee, "When coffee cherries are processed through the digestive track, they actually undergo a type of wet processing due to acidification in the stomach and fermentation due to the natural intestinal microflora."
"The exceptional Kopi Luwak flavor could be due to the type of wet process the beans undergo in the luwak's digestive tracks," he said.
On the last trip to Indonesia, Marcone was stationed in Padang (West Sumatra) but the plantation he visited was in Northern Sumatra.
He met few people including the owner of the plantation who has collected over seventy kilos of the beans for this year, and he actually also enjoyed collecting his own Kopi Luwak.
If the plantation owner he met was the same person who dealt with the US specialty coffee importer LJ Cooper Co., it must be a very good news for the company that the beans are finally about to ship in.
It is obvious that neither Cooper nor Marcone revealed the detail contact of the plantation owner with me or anybody, not even shared the exact place where the luwak's beans were found.
It is understandable since confidentiality is what matter most, considering exploitation of Luwak may occur if the name and place are disclosed.
How the luwaks eat the reddest ripest cherry and the time when they relieve themselves are very natural process. People who has a big obsession to make money out of it may jeopardize that process. They may start to breed the luwaks which has been avoided from the beginning. If this happens, no more exclusivity.
Marcone brought home some of the beans for additional research, "I will possibly publish another paper especially should there are any new findings but it will surely take time and need more research dollar." ended Marcone.
Source Kopi Luwak Story
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Yes, bananas are pretty amazing, because—in addition to being one of the most portable snacks on the planet—they have dozens of health benefits. Actually, the riper the banana, the more nutrients it has,
Here are 6 health benefits of bananas and why you should totally be eating them more often.
6 Bananas May Protect Against Chronic Disease
Bananas have lots of beta-carotene and alpha-carotene, which are two provitamin A carotenoids that can help with vitamin A deficiency, according to msn!. Recent studies have shown that carotenoid-rich foods can help protect against certain cancer (like kidney cancer), cardiovascular disease and diabetes.
5 Bananas Could Help Strengthen Your Blood And Speed Up Your Metabolism
Bananas are packed with iron, which is necessary to prevent anemia, according to health&fitness!. But iron is also critical for weight loss, because without it your body will try to conserve energy by slowing your metabolism and holding onto those extra pounds that you’ve been fighting to lose.
4 They Can Keep You From Bloating
According to food.ndtv.com!, women who ate bananas twice daily as a snack before a meal for 60 days found that their belly bloat was reduced by 50 percent. That’s because bananas activate the production of those helpful gut bacteria, but also because bananas contain potassium, which can moderate fluid retention.
3 They’re Great For Athletes
A 2012 study found that distance cyclists who ate about one half of a banana every 15 minutes of a three-hour race had the same steady energy levels as those who drank a processed sports beverage to get carbohydrates and minerals, according to The World’s Healthiest food. The level of potassium in bananas also helps reduce muscle cramps.
2 They Burn Fat
A banana contains 12 milligrams of choline, which is a B vitamin that helps burn fat. It also interacts directly with genes that cause your abdomen to store fat, according to everydayhealth.com!. This is the same reason that heavy alcohol drinkers develop a “beer belly”—alcohol depletes choline, and that then causes weight gain around the liver area. Now that’s b-a-n-a-n-a-s.
1 Bananas Are Great For Digestion
Bananas contain pectin, which can help eliminate toxins and metals from the body, says Food Matters. But bananas are also a probiotic, so they help friendly bacteria grow in your bowels and promote benefiting nutrient absorption.
Thank you for reading 🙂


Fall being the wonderful harvest season with so many wonderful vegetables in abundance, I found myself listening to a program about squash. So many kinds of squash! And a rather funny word – reminds me of Squaaabb!
I know we all have some great recipes – baked, soups, casseroles, and of course spaghetti squash – so I thought I would share a couple I thought were new and interesting and that I had never heard before.
The first one is for kids and is a ‘treat’ or ‘dessert’. All you do is halve the squash, clean out the seeds, poke it and fill it with marshmallows and nuts or trail mix, etc. Then wrap it in tinfoil and bake it. The gal who called it in said her kids loved it and she often did it on camping trips and cooked the foil pouches right on the coals… what a great way to get nutrition into the kids! So if you try it, let me know how it goes.
The second was from a truck driver who called in… obviously a foodie! He made what he called twice baked squash. Just halve, clean and poke the squash then bake it. When it is done, or almost done, he takes out half the squash and mixes it with rice, cooked turkey, and some spices. He refills the halves and sprinkles with cheese (any hard Italian cheese), then rebakes it until it is heated through and browned on top. Doesn’t that sound terrific – a meal in a dish!
Happy squashing and do share your favourites!
PS – One lady who had difficulty cutting her squash in half because of arthritis in her hands, put it in a plastic bag and dropped in on the garage floor – I love sharp chicks!


You have one day left to make this Mardi Gras necessity. Get kneading!
Since leaving New Orleans five and a half years ago (I had graduated college and was starting grad school. It turned out to be a week before Katrina.), I’ve made a king cake every Mardi Gras. The city is where I fell in love with the South, and where my love of cooking started to take off, so it’s in large part responsible for this blog.
And I’ve been away too long; I almost didn’t make a king cake this year. I intended to this weekend, but laziness intervened. Then I got a wild hair this afternoon to make one. And there it is.
In previous years, I’d made CHOW‘s recipe, which, though their photo looks terrible, is quite delicious. This year, I went in a different direction and started with an Epicurious recipe from legendary NOLA chef John Besh. His recipe isn’t filled with cinnamon-sugar or chopped nuts like many king cakes—that seems like gilding the lily, what with all that sugary glaze on top.
Problem is, most king cake recipes make enough to feed a big ol’ party. I just needed cake for two for a couple days’ worth of dessert and breakfast, so I cut Besh’s recipe in half and made a few adjustments.
It seems counterintuitive, but king cake is supposed to be really bready. The glaze that’s going on top is sweet enough; the cake itself needs to have richness and texture but go easy on the sugar. Make sure you knead the dough for a good long time to achieve the right level of gluten formation and proper texture.
Reasonably Sized King Cake
Adapted from Epicurious
1/2 cup warm milk (110° is ideal—microwave it for 30 seconds or so)
1/4 cup sugar
1 tbsp. (1 packet) instant dry yeast
6 tbsp. butter, melted
3 egg yolks
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
10 oz. (a little over 2 cups) all-purpose flour
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
1 dried bean (It represents the baby Jesus. Whoever finds the bean in the finished cake has to host the next Mardi Gras party.)
1 cup powdered sugar
2 tbsp. sweetened condensed milk
Juice of 1/2 lemon
Purple, green and yellow colored sugars
In the bowl of an electric mixer, stir together the milk, sugar, and yeast. Let stand until the mixture starts to get foamy, 3 to 5 minutes. Stir in the butter, egg yolks, vanilla, and lemon zest. Fit the mixer with the dough hook attachment and add the flour, cinnamon, nutmeg, and salt. Mix on low speed until the dough begins to come together, then increase the speed to medium and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place in the mixer bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough and cut into 3 equal pieces. Roll each piece into a log about 2 feet long. Braid the dough logs together and form the braid into a ring, sealing the ends together. Place the ring on a baking sheet lined with parchment paper or a silicone baking mat. Press the bean into the cake. Let rise until doubled, about 30 minutes. While cake rises, preheat the oven to 375°.
Bake until golden brown, about 25 minutes. Place cake on a cooling rack for 30 minutes. While the cake cools, make the icing: In a small bowl, stir together the powdered sugar, condensed milk, and lemon juice. (Icing should have the consistency of Elmer’s Glue. If too thick, add a bit of the juice from the other half of the lemon.)
Once the cake is pretty much cool, drizzle the icing over the top. Decorate with the colored sugars. (Do this immediately; the icing will harden within a few minutes.)


Purveyors of Fine Teas
Since 2005, we have devoted our efforts to producing superior quality HERBAL FUSIONTM TEAS, respected by some of the most discerning chefs and tea connoisseurs, from around the globe. As FORMULATORS and BLENDERS, we use the highest quality teas from notable plantations. Our focus remains on sourcing exceptional teas, herbals and botanicals, which have been raised in ECO-SENSITIVE and/or ORGANIC conditions, with added focus on ensuring purity and supporting FAIR-TRADE practices.
- LOOSE & BAGGED Tea Options
Green Alchemy Herb & Mercantile Co.


Dining and Bars
Richmond Club offers something for any occasion.
Great coffee, family and budget friendly meals, a night out with friends, great live music or even your next function. Our fantastic dining and bar areas allow us to cater for everyone.
Check out the Crafty Brew Cafe, Sonic Bar, Terrace Light Lounge, The Base, The Base Lounge.
Bistro Smiles at the Richmond Golf Club.
Long been a Richmond Club favourite, our famous Bistro Smiles overlooks the gorgeous fairways of the beautiful Richmond Golf Club - still with the same personal service and fabulous $10 lunchtime specials and $15 dinner midweek specials you've always enjoyed.
Visit: richmondgolfclub.com.au or phone: 02 4578 1739
Star BuffetBoasting more than 100 delicious all you can eat dishes, Star Buffet is the largest contemporary buffet food brand in NSW. With a menu specially designed to meet the tastes and budgets of customers, Star Buffet's international standards and outstanding range of cuisines keeps diners coming back.
Open for lunch and dinner, seven days a week, Star Buffet offers high quality meals, excellent service and friendly prices. You'll be spoilt for choice with all your favourite foods and a menu regularly updated by our talented chefs utilising beautiful seasonal produce.
For one fixed price, Richmond Club's Star Buffet gives you unlimited entrees, mains, desserts, tea and coffee as well as bottomless cups of soft drinks and frozen slushies for the kids!
Click here for pricing.
Call 4578 1542 to book your table and prepare yourself for an amazing food experience!
For more information, visit: starbuffet.com.au


You already know that Boetje’s old-world flavor is a perfect way to spice up your burger or brat, but there is so much more to this delicious condiment! Next time you’re making dinner, reach for the Boetje’s to add a surprising snap to your dish. Here are a few ideas for cooking with Boetje’s.
- Add a dollop to your casseroles. Whether you’re cooking up an old fashioned tater tot casserole, a kid-friendly pasta dish, or a healthy veggie combo, mix in some Boetje’s Mustard for an updated flavor.
- Potato dishes love Boetje’s Mustard. Whether they’re mashed, twice baked, au gratin, or in one of those afore-mentioned casseroles, a kick of Boetje’s will wake up their taste buds.
- Expand that to include veggies of all kinds. Roasted asparagus, grilled corn on the cob, steamed green beans… whisk a spoonful of Boetje’s with some melted butter and spritz your veggies or even tossed greens.
- Marinade your meat. Add a little Boetje’s to your standard marinade and let it bring out the flavor in your fish or poultry.
How do you use Boetje’s to bring out the flavor in your dishes? Drop us a note on Facebook and share your ideas with us!


First Ladies Drink of the Month
Friday April 12th
Runs until Wednesday, May 1st, 2024
10:00 AM - 10:00 PM
April Sunday Supper!
Sunday April 21st
Indulge in a Feast with Your Loved Ones this Sunday Supper!
Join us for an exquisite culinary experience that will tantalize your taste buds and bring joy to your heart!
Roasted Leg of Lamb: Succulent, tender, and bursting with flavor, our roasted leg of lamb is a true delight for the senses.
Garlic Mashed Potatoes: Creamy, rich, and infused with the irresistible aroma of garlic, our mashed potatoes are the perfect accompaniment to the lamb.
Preserved Lemon Asparagus: Crisp, vibrant, and kissed with the zesty tang of preserved lemon, our asparagus will brighten up your plate and your palate.
April 21st 2024 Dinner served at 5:00 PM
$25.00 per person (plus taxes and fees)
The 1918 @ 5017 East Washington Street Tampa, FL 33619
Make this Sunday Supper a memorable occasion filled with laughter, love, and delectable dishes. Reserve your table now and treat your family to a culinary experience they'll cherish forever!
05:00 PM - 09:30 PM
Mother's Day Brunch
Sunday May 12th
Come on out with your families on Mother's Day, May 12th from 10:30-3:30. Call 813-884-8381 to make mandatory reservations!


We have a separate section on the website for Halaal meat products. These products are sourced from a different butchery to the other products. We treat all religious and dietary requirement seriously and can guarantee your Halaal meat order will be kept in separate refrigeration at all times (once collected from Al-Noor Butchery) and not come into contact with any other products.
All our Halaal meat orders are prepared by a strictly Halaal butchery – Al-Noor Halaal Butchery in Midrand. They are Halaal certified by the South African National Halaal Authority (SANHA). They have confirmed:
“All our meat comes from a Halaal source. We are stockists of fresh lamb, beef and chicken. All processed products are made by us using the best quality meat. We cut and pack beef, lamb and chicken separately. We strive to give our valued customers the best quality of fresh Halaal meat.”
If you have any questions / concerns about ordering our Halaal meat products – please get in touch. We will get back to you and/or put you directly in touch with our supplier for peace of mind.


Preface: This is one of those recipes that normally doesn’t make it into an actual post. But I figured I’d done the leg work, so why not post it and show everyone that i’m not infallible. I can cook poorly sometimes!
See, I was all set to do this wonderful long post about […]
I haven’t the foggiest idea why I wanted to make my own dumplings, but on Saturday evening I did. And I have to admit, I was really impressed with how amazing they came out!
Finding the supplies wasn’t challenging, but it did have a little legwork to it. The great thing about living in Montgomery […]
Well, first things first, HAPPY NEW YEAR EVERYONE! I hope ya’ll had a good time and made sure to eat your collard greens, black eyed peas and cornbread. I made, probably the best batch of my collard green soup ever, while visiting my friend, Greg, in North Carolina, where they still have Harris Teeter or […]
I made this earlier in the week, last week – but never got around to posting it. Sorry!
12 ounces to 1 pound of skinless boneless chicken breast, cut into bite-sized chunks 1/2 teaspoon Chinese five-spice powder 1 tablespoon canola oil 2 cloves garlic, minced 3/4 cup low-salt chicken broth 1 1/2 tablespoons pure maple […]
I didn’t know what to fix for dinner the other night, but i knew i wanted to fix something tasty and simple. I wasn’t in a huge cooking mood. So i went thru my recipes and found this one. It comes from carmencooks.wordpress.com and it was WONDERUL!! This is going to find its way into […]


Where To Buy Dry Ice
As the region’s largest independent supplier of industrial gases and equipment, Cee Kay employs over 100 employees in seven locations. Our team listens to customers and provides creative solutions. Not only do our employees practice excellent service, but they also strive to develop, refine, and share a deep knowledge base. Besides providing our customers high-quality welding equipment, top-notch training facilities, and laboratory certified industrial gases, Cee Kay is also the only manufacturer and distributor of dry ice in Missouri.
Dry ice is the solid form of carbon dioxide gas. At – 109.3 ˚F, dry ice offers a lower temperature than water ice. This difference amounts to longer holding times and no clean-up. Due to these unique properties, it has a wide variety of commercial uses in several different industries. Laboratories, medical offices, and grocery stores all use dry ice. Our dry ice comes in many forms, each designed to meet industry requirements. From a 10lb retail purchase to thousands of pounds of dry ice a week, Cee Kay supplies dry ice to meet all of your needs. We offer customized dry ice packages and sizing depending on the application requirement. Please call ahead if ordering large quantities to ensure availability.
We supply dry ice for commercial use including:
- Dry ice blasting
- Dry food production, baking
- Laboratory, research, and biomedical supply
- Food storage & distribution, gift shippers, street vending, home delivery
- Meat processing and distribution
- Airline catering
- E-commerce frozen fulfillment
- Shrink metal fitting
- Pressurizing and inerting
- Deflashing Plastic and Rubber
We supply dry ice for individual consumer uses including:
- Food and gift shipping
- Halloween, special effects, and science experiments
- Power outages or emergency refrigeration
- Hunting, camping, fishing, and traveling
- Floor Tile Removal
- Flash Freezing
Fresh Is Best
Dry ice sublimates at room temperature. Sublimation is the process where a solid transforms from a solid directly into a gas. Dry ice losses due to sublimation can add up to as much as 10% per day depending on environmental conditions. This loss can equate to major budget losses. If you are purchasing from anyone other than Cee Kay, you might be getting dry ice that is already several days old. Cee Kay offers the freshest dry ice in the region by manufacturing to order, weighing, and delivering same day. Cee Kay’s Joplin, MO manufacturing facility is the only local source for fresh dry ice in the area. We supply commercial customers with dry ice in block, pellet, and blasting rice forms. We serve all surrounding cities including Springfield, Tulsa, Northern Arkansas, Southern Kansas and Kansas City, MO. Currently this location is delivery and scheduled pick-up only. Please contact David Hanchette for additional information.
Areas We Service
Joplin, Springfield, Fayetteville, Tulsa, and all areas in between!


Located in one of the most beautiful destinations in Greece. A real gem of the Aegean Sea combining the breathtaking beauty of unspoiled Plaka Beach and nature, with the contemporary Cycladic design.
Medusa Beach Resort & Suites is a one-of-a-kind place for relaxation & tranquility.
The quality of services, the experienced personnel along with the beautiful location of the Resort “on the beach”, are the perfect introduction to visit Medusa Beach Resort & Suites.
Plaka Beach is one of the best beaches on the island, 7km long with golden sand and crystal clear turquoise waters.
In our resort, there are a lot of options available concerning both eating and drinking. Our guests can start their day with a breakfast in the garden restaurant and a lunch in the open air restaurant, “La Pergola” or “The Gazebo” restaurant, if they prefer enjoying a meal indoors. Our restaurants feature Greek and Mediterranean gourmet meals. During lunch time, people can enjoy some of the various light meals and snacks, served in the resort’s sea side terraces or a drink from the wide variety of drinks offered in our “Earth Bar”.


Located near Center Court. Our company has been committed to providing you with unique food gift ideas since 1951! Celebrate the big game, a birthday or special holidays with unique food gifts and gift baskets from Hickory Farms. Our holiday gift baskets help you savor time spent with loved ones as you share important family traditions.
Filled with high-quality, fresh ingredients, our gourmet gift baskets and food gifts are filled to the brim with savory meats, fresh cheeses, and sweet desserts that you, your friends, and your family are sure to enjoy. Our gift baskets make for the perfect gift, or are your complete appetizer platter ready to present to any party or craft into delicious recipes.


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95 Washington St, Pembroke, MA 02359-1808, Pembroke
No, there is no entertainment.
Great place to go and have a drink and some good food! Service is great also
Beer is cold, food great, prices can't be beat, reward program is great and staff is always friendly. Been going there for a over 3 years. My favorite South Shore pub!
Food at this place is awesome! Great atmosphere too! Staff were very attentive and friendly.
Great food and service. Prices are very reasonable. Catering is great, too! Highly recommend.
Frist time here.it was for a hockey fundraise. Food was great staff was awesome.
Love the pizza, drinks, & service. Always a great experience - our new 'go-to' spot!
Wanted to eat here and watch the Bruins but the bar was packed and the few high tops were full. The dining room was empty except for 2 people who weren't watching the game. Seems like a wasted space... We were disappointed we didn't get to stay but we will be back!
Great food, service and prices.
The food was great ! The staff are all really Friendly and helpful . The prices are fair forThe amount of food you received.I’ve never had a bad meal there.Join the rewards program and receive ,Money off your next visit.
Waited a while with other couples to get seated but was worth the wait. Food was great, staff was friendly and caring. Left a great tip. Definately coming back with other friends.
Been going here since I was a kid. Place has only gotten better with age.
Came in to use a coupon I needed to use by end of Jan. Got $12 off my meal. We were served immediately and enjoyed a few games of Keno. Had a meat lovers pizza and butternut squash raviolis . Both were excellent and brought some pizza home for snacks. A great visit as usual.
Good food, very clean
Fun outdoor dining!
I used to go there more frequently but might rethink that after the most recent visit. I ordered the chicken parmesan sub and had a couple of Corona ($4.60 each), and with reasonable tip it came to $23, which I thought was a bit high. The sub wasn't anything special: there wasn't enough sauce, especially on the ends, and the chicken was so dry and tasteless I didn't even finish it. The waitress was someone I'd never seen there before and she wasn't personable at all. Maybe a new hire or a little disgruntled, no idea. I might give it another try later in the football season to reevaluate since I think it's a good place to watch sports while you eat.
Got teriyaki chicken wings to go..delicious..quick service!
Awesome local place! Try it.... Excellent staff, swell bar, cool menus and Reuse-Recycle. Awesome idea...
This place has something for everyone without breaking the bank and yes the food is good ! Great value for the $$. Also even better if you join and become a member. You will receive rewards in the mail for birthdays,anniversaries and special occasions. Then for each $200 spent along the way you earn a $10 certificate. Bonus opportunities of double and triple points come by as well. Oh did I forget to mention Wed. night Singo? What's that you ask? Musical Bingo with classic hit songs being played by a DJ and assorted cards he hands out. Win Free Cheeses Pizzas or $20 Certificates. A lot of Fun !! If all of the above hasn't peaked your interest then I don't know what will ?
Excellent food.i had cod sandwich and my son had burger with ham and bacon.i got onion rings too. It was great.service little slow dont know why it was very quiet.
Great place to meet up and watch the Bruins
The food is always excellent here and the service is always top-notch.
Food was good. Service was terrible she never came over. We had to flag her down the whole meal. My daughter had to chase her down to pay the bill. Absolutely no eye contact at the table.. All 5 of us felt the same. Still tipped appropriately, but not in a hurry to rush back.
Great pub food and atmosphere
Always consistently delicious with great service
Good food and service always a pleasure to dine here. I was there again the other day and really enjoyed our experience
The service and staff at Alumni are some of the best on the south sore! the food is always top notch and Singo on Wednesdays is always fun!
Great food! Generous portions, friendly staff and quick service - it is our goto as well for takeout!
Awesome food, staff is great, wish Wowzer burger and lobster rolls were on everyday menu
Lived in Pembroke for 18 years before I visited the Alumni Cafe & regret it. Since finding out about it, have enjoyed many lunches there. Good bar food and fantastic pizzas especially their special pizza. Staff friendly and efficient.
There is a lot to be said for a local place with reliable food and a comfortable atmosphere. I love an occasional high-end restaurant, but usually a mushroom burger or a great bar pizza makes me happy, and Alumni is much more personal than a chain. Even thought there is sometimes a wait, it is worth it.
Good pizza and beer. A nice place to go to catch up with friends and have a few drinks. Friendly staff and convenient location. It is much bigger inside than it looks from the outside.
The. Lobster Roll was great
Great food, Cozy atmosphere, Customer Service was really nice. My complaints are twofold. It took roughly 10 minutes for the server to come back to our table to obtain our order and another 30 minutes for our food to come out(we ordered wraps and wings). Our server was super nice and the atmosphere really friendly. The food was delicious as well! I attribute the tardiness to be associated with myself partly because I am a city-boy- accustomed to a slightly faster pace 😅. I would definitely recommend this establishment to anyone looking for good bites. O- the prices were normal, 10 bucks for a wrap or a burger, yada yada.
Great place to stop into! Good food and great prices.
Always meet someone to chat with. The staff and food is awesome!!
Always a great experience. Great family sports bar/resteraunt. Plenty of choices, good drink selection and friendly service.
Great pub food and a relaxed atmosphere
Great family restaurant just of Route 3. Comfort food for all. Staff friendly and very helpful with food suggestions, Today, Caesar salad topped with sautéed mushrooms, peppers, onions and turkey tips. Great recommendations.
A reliable place during the pandemic. Good pub food and entres.
Laid back bar with good food and pizza. Service is great lots of TVs for sports. All around good place.
We love Pam and always try to sit at one of her tables. Cheesey pizza & Caesar salad is our go-to. Wouldn’t change a thing!
Great food, clean Restaurant, awesome service! Fair prices great portions 5 stars
Heard about how great this little place is...and IT IS!!! LOVED their Pomegrante Martinig (had 2!), would like to come back and try the Pomegrante Margaritas! Enjoyed coconut shrimp and LOVED the chicken saltimboca with crimini mushrooms in a creams sauce... I asked the linguini to be replaced with Spiniach to make it totally KETO...and they accommodated in spades! DEFINITLEY will come back...my partner had fish and chips and raved about them!!! Nice Job Alumni!!
We went today for lunch in their outdoor seating area. I had the margarita chicken sandwich and my wife had the lobster roll. We both loved our food. The fries were good too. Everything seemed reasonably priced. The lady at the table next to us was raving about their takeout frozen pizzas so you may want to give that a shot as well.
Everytime I go here the food is great. Their honey buffalo tenders are awesome. I try to get something diff everytime I go here and so far I haven't been disappointed. Def recommend this spot if you haven't tried it yet.
We came in on a Sunday afternoon after doing some furniture shopping. Great and friendly staff - we ordered the chicken quesadilla and a garden salad with turkey tips. Wow! I can not believe it has taken us so long to find this gem!
Great customer service! The staff is very great very helpful. I felt very safe when enjoying the new outdoor seating in the shade.... The food is great! The staff is practicing social distances and have there masks on with great sanitation skills every table was cleaned to CDC standards you won't be disappointed when you got to the alumni
I was told this place had the best Steak tips and drinks in town. They were right about one thing. Drinks were heavy on alcohol! But the steak tips were ok. Kinda tasted like they were reheated in microwave. I'm giving them a 4 star because drink was good and the service too.
A great little local place. Awesome service and amazing bar pizza. Comfortable atmosphere and great food. Something for everyone.
Love Alumni. Food & service is always great.
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