Have you ever spread a soft, creamy layer of butter on warm toast and wondered about the journey it took from farm to table? The rich, comforting taste of butter has graced our meals for centuries, but the process behind its creation has undergone a remarkable transformation over time. From the quaint, hand-cranked churns of yore to the colossal industrial behemoths of today, butter production has evolved significantly.
In this comparative analysis, we’ll explore the traditional art of butter churning and modern industrial methods, uncovering how each impacts taste, nutritional content, scale of production, and the environment.
The Art of Traditional Butter Churning
The tradition of butter churning dates back to ancient times. However, the method we commonly associate with traditional churning, known as the dash churn, became prevalent from the Middle Ages until the Industrial Revolution. The dash churn comprises a dasher (pole) inserted into the lid of a barrel. This dasher is agitated in a vertical motion, stirring the cream within the barrel to eventually form butter. Even well into the nineteenth century, butter was chiefly made by hand using such churns, which came in various sizes and styles to accommodate different scales of home production.
As simple as it may sound, this method of butter churning held sway for centuries, with the dash churn being the primary method until the advent of hand-crank churns equipped with gears in the mid-1800s. These crank churns, which replaced the simplistic wooden dash churns, dominated American households through the 1940s before being supplanted by electric churns.
The traditional method of churning butter is often revered for the unique taste and nutritional content it delivers. The painstaking manual effort, coupled with the natural fermentation process of the cream, is believed to lend a distinct flavor and a richer nutritional profile to the butter.
The Modern Industrial Evolution
Butter production witnessed a paradigm shift with the advent of modern industrial methods. These methods employ sophisticated machinery to churn butter on a massive scale, meeting the growing global demand. In 2019, U.S. citizens alone consumed 6.2 pounds of butter per person, showcasing a notable 26% increase from 2010.
Today, butter is primarily made from sweet cream, although variations exist, such as those made from acidulated or bacteriologically soured cream. The modern industrial process begins with the aging/fermentation of the milk, much like traditional methods, but what follows is a testament to human ingenuity and the quest for efficiency.
Innovations in technology have birthed custom butter production lines that can churn out vast quantities of butter with minimal manual intervention. Companies design comprehensive butter churn systems that integrate nearly a century of engineering experience, ensuring the accurate and efficient production of butter on an industrial scale
The taste and nutritional content of industrially produced butter may vary from its traditionally churned counterpart due to the scale of production and the ability to control every stage of the process meticulously.
The Blend of Tradition and Technology
In an era where the demand for artisanal and locally-produced goods is rising, some modern producers are finding a sweet spot between the old and the new. They are blending traditional churning techniques with modern technology to offer the best of both worlds. This amalgamation not only honors the rich history of butter-making but also caters to the modern-day emphasis on scalability and efficiency.
For instance, certain producers are utilizing traditional fermentation processes to achieve that distinct, nuanced flavor, while employing modern machinery for churning and packaging. This approach allows for a larger scale of production without compromising the quality and taste that butter enthusiasts crave.
Moreover, embracing technology doesn’t necessarily mean sidelining sustainability. Many modern-day butter producers are investing in eco-friendly practices, such as using renewable energy sources for their operations and implementing waste management systems. This way, they’re not only meeting the high demand for butter but also minimizing their environmental footprint.
Here are some noteworthy practices where tradition meets technology:
– Traditional Fermentation, Modern Machinery: Utilizing age-old fermentation techniques to enrich flavor while employing modern churns and packaging systems for efficiency.
– Local Sourcing, Global Supplying: Partnering with local dairy farms for fresh, quality cream while leveraging modern logistics to distribute butter far and wide.
– Craftsmanship and Automation: Harnessing the finesse of traditional craftsmanship with the precision and efficiency of automated processes.
The journey of butter from a simple dash churn to sophisticated industrial production lines is a testament to human ingenuity and the endless pursuit of perfection. Whether you’re smearing a dollop of traditionally churned butter on your toast or enjoying the fruits of modern production methods, the evolution of butter-making is a rich narrative worth spreading.
Our exploration unveils that each method, traditional or modern, has its unique set of benefits and challenges. While traditional methods offer a rich taste and nutritional profile, modern methods excel in meeting the global demand with remarkable efficiency.


Introducing new Rapid Fire menus from Crave Catering! With short turn-around times, low order minimums, and contact-free pick up or delivery, these menus are the perfect way to feed a small group of any kind, all while staying safe.
With options for any event, from casual office lunches to memorable elopements, you can be sure your guests will enjoy seasonally focused, farm-to-table cuisine—wherever you may be!
Wondering how the current COVID-19 pandemic may impact your event?
Click here to read our COVID-19 Event Info page.
Crave’s Gourmet Grocery menu allows you to customize a show-stopping farm-to-table meal that you can serve however and whenever you want!
Mix and match from a wealth of options, server right away or just follow our simple reheating instructions.
Click here to view our downloadable Gourmet Grocery menu!
Featuring globally-inspired flavors and local ingredients, our Fast Casual menus are perfect for an office lunch or a low-key backyard affair. With a turn-around time of only 72 hours, even your last-minute celebrations can feature delicious, sustainable food for everyone to enjoy!Click here to view our downloadable Fast Casual menu
If you’re getting married and want to host an unforgettable experience for the most important people in your life, our elopement baskets are the ideal fit. Perfect for outdoor events, these baskets provide an elegant meal, from ultra-intimate ceremonies of just a select few, to modest gatherings of your closest of family and friends.
Click here to view our downloadable Elopement Basket menu!


The William Burgess Parent Council is excited to announce a new fundraiser this fall!
Fresh from the Farm provides schools and students with a healthy fundraising opportunity by selling Ontario fruit and vegetables to the community, while supporting local farmers and the economy. The program also supports ongoing efforts to develop healthier learning environments within schools.
Students raise funds by selling bundles of fresh, Ontario-grown potatoes, onions, carrots, sweet potatoes and apples. Fresh from the Farm supports and integrates several Ontario government priorities, including Ontario’s Food and Nutrition Strategy, 2017, The School Food and Beverage Policy and the Local Food Act, 2013.
Fresh from the Farm achieves significant profit for their school while helping to create a more supportive nutrition environment. Students fundraise into early October with deliveries scheduled throughout November. Parent volunteers bundle produce the same day the Ontario grower delivers the product to the school. Fresh from the Farm provides an ideal opportunity for schools to introduce the topic of agri-food and healthy eating into the classroom.
Please find links to the brochure, order form and parent letter you will have received in your child’s backpack below. We ask that all order forms be returned to class teachers NO LATER than Friday October 12th. Order forms will not be accepted after this due date.
Understanding that not all families will be able to take part in this fundraiser, we would like to gather monetary donations to purchase extra produce and create “donation bundles”. These extra bundles will be distributed to our school families and community members in need.
If you have any questions about this fundraiser please email us at firstname.lastname@example.org
Thank you for your support!
From the William Burgess Parent Council


ANTICO CASALE DEL CONTI
Antico Casale dei Conti was founded in Campania in a land where products, thanks to favorable climatic conditions, complete their life cycle in a healthy way. With its high-quality production and untainted landscape, the company strives for excellence in providing the final customers with original Mediterranean taste. Antico Casale only selects tomatoes which have come to the right ripening and have the right color. The company cooperates with farmers and skilled technical consultants to control all the stages of tomato planting, growing and harvesting.


For the best Polish deli in town, go to Taste Of Poland Market & Polish Deli! We are a market and deli that has been serving the community of Naples, FL, for many years. We specialize in European food, and we have a wide selection of Polish foods for you to try out and enjoy. Whether you’re a long-time lover of Polish food, or if you’re looking to try something new, our Polish deli has something for you!
We offer lunch specials every day from 11:00am till 6:00pm, so feel free to come on in to take advantage of our deals! Our Polish deli serves many pork products, such as baby back ribs, shanks and cutlets, as well as pork gulash. In addition, we sell stuffed cabbage golabki, roasted kielbasa, and Polish pierogi! All of our food is made fresh every day.


Oh, I could really learn to love a store like this. As it is, I think we have learned all the ways possible to bring chocolate into every meal! I say, bring it on!
I don't even want to think about how much coffee I waste each day when all I really want is one cup! But, have you ever tried to make one cup of coffee in a coffee maker?? If you have mastered it, I really want to know how you did it. Until then, I have been hearing really good things about the Juan Valdez Pod Coffee Maker. And, it comes with 90 free pods. Sounds like quite the bargain to me... especially when companies are now making gadgets to make your own pods right at home.
Juan Valdez JVPM1W Pod Coffee Brewing System with 90 Free Coffee Pods
Now how would this be for a birthday cake?? It just so happens that it's my husband's birthday in a few days and from what I have been reading... I could pull this off quite nicely. It's a lot easier than it looks. And just think of all the decorating variations you could do!
Giant Cupcake Pan
Hmmm... I wonder if I could throw together a meal in 15 minutes?? My cookware has seen better days. I have had it since the day I got married!
I did toy with the idea of doing a cook-book. . . . The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a fried egg on the cover. I think a lot of people who hate literature but love fried eggs would buy it if the price was right.
So, I have decided to work as much of the color into tonight's dinner as I can and when you sit down to think about it, it's not ...
Will does this Cookie Jar make me feel that I'm in Florida?? Well, just maybe. I have a soft spot for Florida and at we won't be go...
I have been holding off on my sugar intake today so that I can indulge in some eggnog this afternoon. That means no biscuits with my coff...
I have to say that I make the most awesome baking soda biscuits. No, they weren't always awesome but something kept me going until I ...


- Rub chicken with salt and pounded turmeric. Marinate it for about 15 minutes.
- Wrap with aluminium foil and roast or grill till the chicken is cooked.
- For sauce, stir-fry the blended ingredients in hot oil until golden brown.
- Add tamarind juice and ¼ cup of water, stir-fry and leave for 2 to 3 minutes.
- Add Bumi Hijau Pineapple Sauce, low fat milk, salt and sugar to taste. Stir-fry again and leave for about 5 minutes.
- After chicken is cooked, unwrap the aluminium foil then arrange on a serving platter.
- Pour the sauce over the chicken.
- Garnish with cucumber, tomato and lettuce.


Factoring in Food Miles: What To Know About Shopping Locally
Every week, Ranjana Hans walks through a long hallway leading to a large kitchen where she makes her bright, orange-tinted products and packages them inside clear bottles with yellow labels and golden caps.
“I was having a strong pain in my knee… and then I just started using this fresh turmeric,” Hans said. “I started to feel and see the difference in my body and wanted to share this experience with people in my community,” she continued, explaining what inspired her businesses.
A plant-based product like turmeric, which has extreme health benefits as an anti-inflammatory and nutritional supplement, is usually offered in grocery stores. Hans’ customers, however, are provided an experience where they can learn directly about the product that will sit on their refrigerator shelves.
Sustainability practices comprise the environment, the economy and social equity, which is why local markets that support businesses that involve all these elements, like Hans’, are key.
But whether or not food miles, defined as the carbon cost of transporting food, is one of the most important environmental factors when it comes to shopping locally is debated by experts. Although food miles factor into how sustainable a product is, the carbon cost of producing food can be even more hefty.
The health benefits associated with shopping locally are widely known, such as how local produce is typically fresher and retains a lot of nutrients. However, the connection between eating locally and sustainability isn’t as clear.
This fogginess is attributed to the ways that sustainability is measured.
Sustainability is determined by evaluating the social, environmental and economic principles of a particular method’s performance. A common measurement of sustainability is assessing the environmental impact of a new program compared to an existing one, but there are still issues in deciding the universal metrics of sustainability measurement.
Dr. Kattesh V. Katti, a professor of radiology and physics at the University of Missouri who studies nanoparticles and is a customer of Hans’, noted that a large part of her products’ appeal is the fact that they are organically homegrown.
Cities throughout the state are also working to share more resources with local businesses on how they can be more sustainable. For example, the city of Creve Coeur, developed the Green Business Program, which offers sustainability assessments and resources like recycling training to local businesses.
There is no way to accurately calculate the distance that food has traveled unless the food was bought at a local market. Although labels contain the product’s country of origin, the mode of transportation is what’s most important when it comes to calculating the carbon footprint generated by the miles traveled.
Carrying food by cargo typically has less of an environmental impact than by plane, which is where some of the issues around sustainability are centered.
It is estimated that carrying one ton of food by plane is 50-70 times more carbon-intensive than carrying the same amount of food by cargo ship. But there are researchers in the environmental community that believe that focusing on food miles is a poor measure of sustainability.
This assessment is rooted in the idea that all these components can vary based on which factor that ties into how sustainable a product is matters most.
For example, it has been suggested that growing certain vegetables in greenhouses can have a higher carbon footprint than importing those same vegetables. A recent study found that even when fruits like tomatoes are grown in British greenhouses, they have a higher carbon footprint than tomatoes imported from Spain, which has the perfect climate for growing tomatoes. That is why places like the Center for Food Safety suggest buying not only locally, but in-season produce.
For example, in Missouri green beans are in season and can be found at the Columbia Farmers Market through various vendors.
The Office of Sustainability at Harvard University notes similar ideas about how seasonal changes like the weather play a pivotal role in the overall sustainability of a product. Researchers state that “looking exclusively at carbon footprints neglects other important issues like water usage and farmer rights but it is nonetheless a valuable metric.”
It is not that buying food from local vendors like farmers markets is better or worse than shopping at grocery stores, but understanding that buying local food plays an important role in local economies and providing healthier options can contribute to the overall sustainability of a product.
Consumers have to decide which local products support their values and also have the health properties that they seek.
Values and health are what motivates Bonnie Conley to continue being a loyal customer of Hans’ at the local farmers market.
“I was introduced to her products at the farmers market, and I learned about all the health benefits associated with using turmeric,” Conley said. “I love being able to support local businesses in that process.”


Crown & Champa Resorts, the leading Hotel & Resort Management group in the Maldives, currently manages 8 properties across the Atolls that feature ‘optional’ Fine Dining and each with unique offerings. Read the 8 reasons to enhance your evenings in paradise with an a la carte dinner:
#1: Vilamendhoo’s Asian Wok Restaurant
Another Fine Dining experience to enjoy in the South Ari Atoll of the Maldives, is over-the-water Asian Wok Restaurant at Vilamendhoo Island Resort & Spa. The a la carte Restaurant is a sight to behold and offers a range of Asian specialties, including Teppanyaki. At Asian Wok, guests can learn interesting recipes from the skilled chefs and make their own lunch.
#2: Meeru’s Hot Rock Restaurant
Hot Rock Restaurant & Bar is on the eastern side of Meeru Island Resort & Spa, located in the North Male’ Atoll of the Maldives. The Restaurant offering idyllic views of the lagoon and a vast selection of delectable meats to choose from, served on a ceramic hot rock to cook at your table, to your perfection. Enjoy a range of meat and game including such exotics as Kangaroo Tenderloin and Ostrich Filet.
#3: Veligandu’s Madivaru Restaurant
In traditional Maldivian style architecture, Veligandu Island Resort & Spa’s Madivaru Restaurant offers an authentic Fine Dining experience in the North Ari Atoll. The a la carte dining venue offers fresh, grilled seafood and prime beef along with tranquil views of the shore. Guests can choose to dine indoors and feel the soft sand beneath their feet or on the outdoor deck with the soft tropical breeze.
#4: Hurawalhi’s Aquarium Restaurant
The Aquarium Restaurant at Hurawalhi Island Resort in the Lhaviyani Atoll is a contemporary venue, located over-the-water for scenic views of the Indian Ocean. The Restaurant offers a relaxed and friendly atmosphere, offering the finest quality of prime beef and a contemporary a la carte menu that is thoughtfully sourced, organic and artisanal, with an emphasis on the freshest of local seafood.
#5: Komandoo’s Aqua Fine Dining
Also in the Lhaviyanhi Atoll, Komandoo Island Resort & Spa’s a la carte Restaurant, Aqua is… Simply Spectacular. Resting on stilts over the lagoon with glass floors, Aqua reveals the ocean life beneath your feet while you enjoy tantalizing cuisine to satisfy all palates. Every meal is prepared with passion and flair by our culinary team of chefs using fresh local ingredients such as s yellow fin tuna, lobster and many more delicacies from the Indian Ocean.
#6: Franco’s at Kuredu
If you are looking to explore a wide selection of Mediterranean food delights in a cozy setting, then Franco’s at Kuredu Island Resort & Spa in the Lhaviyani Atoll is the Ideal venue for you. The menu includes quality Spanish, Greek and Italian food highlights with spices, herbs and other fresh ingredients from Resort’s own greenhouse. Guest can also enjoy pizza and burger options as afternoon snacks.
#7: Champa Central Hotel’s Roof Top Restaurant
In the heart of Male’ City, Champa Central Hotel is known as the most convenient Hotel for business and transit travelers, as well as for events and special weddings. The Roof Top Restaurant is located on the 10th floor of the Hotel and offers an a la carte menu with a variety of international selections, specializing in Indian cuisine along with spectacular views of the city.
Choose Crown & Champa Resorts for your next holiday destination and experience the heights of Fine Dining in the Maldives. To explore each Resort, simply click on name.


1. Place Desi Treat Soya Chaap in a pan.
2. Add some oil and grill the chaap pieces for some time. Saute it until it gets golden brown in color.
3. Now take a separate bowl to prepare the stuffing. Add Bell peppers, grated tofu, green chili paste, coriander paste, and ginger garlic paste with Desi treat soya chaap masala. Mix them well and the stuffing is ready.
4. Now add the stuffing in between the soya chaap.
5. Now make a paste of cornflour, soya chaap masala, and water and dip the soyachaap into it and then put it between breadcrumbs.
Then refrigerate it for a few minutes.
6. Now deep fry it until it gets golden brown in color.
7. Stuffed soya chaap is ready. Now serve it hot.


WELCOME TO FAST FRY AND GRILL COVENTRY
Fancy a good old Fish & Chips, maybe a burger or why not try one of our delicious freshly made curries? Fast Fry & Grill is the place for you serving delicious freshly prepared hot food and we believe we have something to cater for everyone.
With the help of the new online ordering system all you need to do is decide what you want to eat, order and pay (cash or card) pick a time for delivery or collection it’s as easy as ABC.
Then after you have eaten, we would love to hear what you think of our food and service by leaving feedback on our Facebook page or Google!
Click on the Order Online button and all you have to do is choose what you want, choose whether you want us to deliver or you come and collect it and then tell us what time you want to eat, it really is as simple as that!


Can you imagine spending $4.00 per person, per day, on food? For a person on SNAP (Supplemental Nutrition Assistance Program), it’s their reality. The formulas are complicated for determining how many benefits each household receives, but the general estimate is $4.00 per person, per day for the food spending allowance.
To help the countless individuals living on SNAP (formerly known as food stamps), Leanne Brown created Good and Cheap: Eat Well on $4/Day. This book is more than just a cookbook, but a resource showing what ingredients to purchase and how to stretch every cent in order to eat delicious dishes and stay on a budget.
The countless recipes cover a broad range of options for every meal, along with snacks, appetizers, drinks, and dessert. From Asian Noodles to Hummus, Savory Summer Cobbler to Smoothies, you’re guaranteed to find delicious foods to enjoy, all while keeping costs affordable for everyone.


Enjoy our fine selection of wines in our authentic premises alongside our freshly prepared culinary highlights of the regional cuisine.
Our cuisine features seasonal and regional products: To capture the flavour of spring, fresh asparagus is served, our wild venison originates from local forests, fresh fish has been caught in our own lakes and the poultry we serve has been raised on neighbouring farms.
All these culinary highlights are lovingly prepared and served as delicious meals and regional Rheingau specialities. Paired with carefully selected wines from the Rheingau region, all dishes have been given the finishing touch.
In the kitchen of our family-run business, Klaus Sinz inspires creativity and enthusiasm while drawing from years of experience in cooking.
His parents Hermann and Lore, his wife Katharina and their son Niklas Sinz all contribute to the success of the family-run business. Niklas Sinz now studies hotel management after having received training as a cook.
The combination of a strong family tradition, haute cuisine and the beautiful premises makes every family celebration, wedding, anniversary, conference or Christmas party an unforgettable experience.


Thursday, March 8, 2012
I've given up beef before and it wasn't fun. This go around it was pretty easy. The only thing I really wanted was a big juicy bacon cheeseburger. Maybe some beef stroganoff too. Anywho, I did mess up on the 3rd of the month. I wasn't even thinking about it and had a steak sandwich. I didn't even realize what I'd eaten until hours later, so I started over. My go to meal was beans and cheese on a tortilla. I love this meal because it's quick and easy. I ate a lot of chicken too, no fish surprisingly. I went several days where I had no meat at all. I think I wouldn't have a problem becoming a part-time vegetarian. If such a thing exists.
Posted by Melissa Boo at 10:25 AM


- Benjamin Franklin
Kim's Lakeside is one of Pewaukee Lake's best Bar and Grills featuring homemade pizza, burgers, sandwiches, tacos, daily specials and more! Our food is fresh and made to order. We proudly support local music, hosting an Open Mic every Tuesday and Live Music on weekends with the best area talent and no cover charge! Boat docking and the beautiful lake view makes Kim's the perfect place to relax and unwind.
Copyright 2013. Kim's Lakeside. All Rights Reserved.


The Supplemental Nutritional Assistance Program (SNAP) offers hope and support to households wrestling with the high cost of food by providing financial resources for food.
Find out whether you are eligible to receive an electronic benefits card (EBT) with regular monthly benefits and use it like a debit card when you check out your purchases at the store. Monthly gross income limits for SNAP have increased and additional net income limits and asset limits are now waived. For example, a family of 4 can have a gross monthly income of up to $3,926.00.
Households with pregnant women, infants and children under age 5 may also be available for additional foods such as milk, cereal, fruits and vegetables as well as formula and baby foods through the Nutrition Program for Women, Infants and Children (WIC) offered by the Washington State Department of Health. To find out if your household is eligible, click the link below.
Helpline House offers expert guidance for eligibility review, application process and exploration of additional benefits. Contact 842-7621 for an appointment with any of our professional staff.
Hunger on Bainbridge Island - You're kidding, right?
- Close to 1,000 people on Bainbridge Island are below poverty level. Of the cities in Kitsap County, Bainbridge represents 8.3% of the County's poor. After paying rent and utilities, there is little left for food.
- The food bank is intended for Bainbridge Island residents and serves about 300 households (40% with children) each week.
- While the majority of food bank users are employed, they have a hard time making ends meet on their income.
Currently, due to newly installed gravel, we have limited wheelchair access to the Food Bank.
Alternative options are - Island Volunteer Caregivers and Kitsap Transit Access bus service. Wheelchairs must be unloaded directly onto the concrete pad adjacent to the disabled parking area
in the upper parking lot. Additionally, a request can be made to have someone pick up your food order for you. For further clarification, please call 842-7621.
What's Available at the Helpline House Food Bank
When a household lacks sufficient resources from their own income and nutritional programs such as SNAP and WIC, the food bank at Helpline is available to fill the gaps to ensure no household in our community goes hungry.
The food bank relies largely on community donations and uses monetary donations to purchase foods to ensure a wide variety of nutritional choices as available. In addition to foods for the pantry such as canned and packaged foods, and with the community's generosity, much fresh produce and protein is also available.
Shoppers in the food bank select the foods most appropriate for their households, with the number of items determined by household size. As a supplement to a household's resources, the food bank does not ensure access to any particular foods but responds to the marketplace and considers the needs of all food bank clientele to provide the most nutritious foods possible.
"In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability.
To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).
Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal
opportunity provider and employer."


In 2020 at the onset of the pandemic, DLM swiftly changed to a food box delivery system, the only food pantry to do so in Summit County. Families in need register to have a food box delivered to their home. Food boxes are prepared and delivered twice each month; they are filled with non-perishable items, fresh produce, dairy, and meat (the amount of food is based on family size). In addition, personal care items and infant care boxes are also prepared and delivered as needed. Clothing is made available upon request.
We encourage you, even dare you, to love more and give to DLM.


2 edition of The tasty chicken cookbook found in the catalog.
The tasty chicken cookbook
|Statement||edited by Geraldine McManus.|
Hello! My Name Is Tasty cookbook, Gorham and local food writer Liz Crain memorialize the restaurant’s coveted brunch recipes, which still inspire hour-long waits, even midweek.” —Portland Monthly “I’ve been long awaiting this book as Tasty n Alder is hands down one of my favorite restaurants in Portland.” —The Balanced Life. These cherry vanilla scones are the perfect breakfast treat. Lightly sweetened, deliciously buttery, fall-apart-in-your-hands tender, and full of dried cherries and vanilla bean. Mitt (s) 0 Rating (s) Prep: 30 mins Cook: 20 mins. Serves: 8 Level: Easy. Traditional Corned Beef and Cabbage. by Beth Pierce in Main Courses.
Not the case. None of the recipes are in this book. Was a waste of money. Very disappointed in this.” “It was a big deception. The majority of the book’s recipes are mediocre, different from the cool recipes I usually watch on the TASTY videos. If you are looking for creative, different recipes, skip this book. A WASHINGTON POST BESTSELLER Once upon a time Jenn Segal went to culinary school and worked in fancy marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals.. Today, Jenn cooks dinner for her family every night, and in her book.
Try out the Keto Diet by requesting your free copy of The Simply Tasty Ketogenic Cookbook. Grab a copy now while supplies last and guarantee that today is the FIRST DAY toward a future where you’ll be eating delicious, flavorful meals all while reducing your carbohydrate intake, burning fat, improving your health, and increasing your energy. The Chicken Cookbook: 30th Annual National Chicken Cooking Contest featuring winning recipes of by National Broiler Council 30 Chicken Cookbook (31st Annual National Chicken Cooking Contest Featuring Winning Recipes of ) by Inc. Ventura Associates.
Graphica inspection tour, 1922
The Mommy Book
world of Rembrandt, 1606-1669
next ten years in British social and economic policy.
Contextual Memory Test
The Other Shore
Guidance to the Environment Agency under the Environment Bill on its objectives
Amazing Adventures of Flash Gordon, Vol. 5
U.S. Army zombie combat skills
Amendments to the Council on Wage and Price Stability act
A compassionate address to the high and mighty in behalf of the poor distressed prisoners. ...
Instructional program budgeting in higher education
Preliminary report on results of physical and chemical tests of Wisconsin silica sandstones
*Availability of pick up and delivery of Tasty products varies by location and product. The cook book which came with my Crock Pot Express was nice but I wanted to do more with it. You will find this book to be an excellent companion to your Crock Pot Express.
The recipes are easy and they are written with this appliance in mind. The recipes are varied and cover everything from soup to entrees to desserts to snacks. Tasty is the world’s largest social food network, reaching more than million people around the globe with its signature fun, easy, and delicious video recipes.
The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched inTasty has attracted more than 65 billion video views and is the biggest franchise on Facebook, /5().
The Tasty Cookbook. It is the perfect gift for anyone in your family or yourself. It is the perfect gift for anyone in your family or yourself. Best of all, it's completely customizable. Tasty shared a post. Follow Erin Phraner for more.
Heat olive oil in a large pot. Add the onion, carrot and garlic and cook until soft, about 5 minutes. Add the lentils and cook, stirring, 3 minutes.
Add the tomatoes, water, cumin, salt and pepper. Bring to a simmer and cook, stirring occasionally, 1 hour or until lentils are ers: M.
Tasty is the world’s largest social food network, reaching more than million people around the globe with its signature fun, easy, and delicious video recipes.
The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched inTasty has attracted more than 65 billion video views and is the biggest Brand: Potter/Ten Speed/Harmony/Rodale.
Tasty is the world’s largest social food network, reaching more than million people around the globe with its signature fun, easy and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike.
Launched inTasty has attracted more than 65 billion video views and is the biggest /5(3). The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place.
About Tasty Every Day. Meal prep, one pot, no cook, slow cooker or Instant Pot®—BuzzFeed’s Tasty has something for everyone with 75 time-saving, taste-tested recipes that make cooking easy and fun. We know you’re busy, so we’ll make it quick. Or, actually, you’ll make it quick. Tasty the Cookbook book.
Read 19 reviews from the world's largest community for readers/5. The Book: Tasty Latest & Greatest: Everything You Want To Cook Right Now, $26 The Promise. Tasty, Buzzfeed’s food vertical, is best known for mesmerizing overhead cooking videos of over-the-top.
Unsubscribe from Tasty. Sign in to add this video to a playlist. Sign in to report inappropriate content. Sign in to make your opinion count.
Sign in to make your opinion count. The interactive. If you don't know what "Proper Tasty" is by name, there's a very high chance you've seen them on your newsfeed 's a section of Buzzfeed that makes sped up cooking videos with creative new recipes that are simple and delicious.
Here are some of the best recipes from "Proper Tasty:" 1. Chicken Parmesan Baked PenneAuthor: Kelly Hillgren. A cookbook containing 25 tasty Closet Cooking soup recipes to warm the soul.
This ebook is available as an ebook or softcover in various book stores including iTunes, Amazon Kindle, nook, kobo and plain old PDF.
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The Snowbee Smoker Cooker allows you to effortlessly make delicious, smoked fish from your catch and is a hot smoker, designed to cook and smoke your fish at the same time.
This smoker cooker is made from corrosion resistant stainless steel for easy cleaning and long lasting use. The design allows the smoker to cook and smoke in one process, so smoked fish is ready in as little as 15 minutes. You can also use this smoker to hot smoke other meats and poultry as well.
The smoker cooker is generously sized and will fit four or five small Trout, or two large fish, headed and tailed. It comes complete with a stand, two fuel pans with heat adjustment, cooking pan, lid with adjustable smoke vent, drip tray and grill.
The Snowbee Smoker Cooker uses methylated spirit fuel and packs away neatly inside its own stand for convenient storage.
- Generously sized Hot Smoker/Cooker
- Manufactured from corrosion resistant stainless steel
- Cooks and smokes in one process, so smoked fish is ready in as little as 15 minutes
- Will take four or five small Trout, or two large fish, headed and tailed
- Complete with stand, two fuel pans with heat adjustment and cooking pan
- Includes lid with adjustable smoke vent, drip tray and grill
- Uses methylated spirit fuel (not supplied)
- Includes instructions
- Dimensions: 42cm x 27cm x 12cm
Take a look at our Snowbee products:


The process of urbanization in the United States that began more than 100 years ago has led to a phenomenon known as food separation. That means more and more people in the city don’t know where the food they’re eating is grown or produced.
Fewer and fewer children know about the countryside and farms, where farmers are growing wheat, vegetables, raising chickens to lay eggs and animals for meat…
That consequence is clearly reflected in a new study published in the journal Environmental Psychology. In it, scientists surveyed a group of 176 typical children in the US between the ages of 4-7. They ask the children about the origin of each food they eat.
As a result, more than 40% of the children believed that hot dogs, hamburgers and bacon were plant-based. 44% of the children surveyed believe that there are cheese trees and that cheese is harvested from them. Even one type of food is chicken nugget, with the word “chicken” is also clearly misunderstood by 38% as coming from plants.
On the other hand, 47% of the kids believed the fries actually came from an animal. Popcorn and almonds are more than 30% misunderstood as livestock products.
Far from the origin of food in an urbanized society
“One reason children lack basic knowledge about food is that the vast majority of them now have very little access to the food production process. With fewer and fewer Americans working in agriculture, the number of children in the United States living in farm areas has also dwindled.“, the researchers wrote.
If they were born in the old rural society, they could go to where cows are being raised to see them make milk, to farms to see the flocks of chickens laying eggs. But when food was mass-produced and industrial, consumers suddenly lost all of their personal contact with the unit and production process of the food.
Now, how can an urban American check how their eggs, milk and packaged foods are made, when they are all produced in closed factories?
On the one hand, this lack of transparency is promoting dirty, shoddy and toxic food production practices. On the other hand, it begins to drive the children further and further away from the source of food, where their daily food is made.
Previous studies have also shown that young children in other countries have a limited understanding of food, especially when it comes to foods that look too different from their original ingredients.
For example, in 2014, a national survey in the United Kingdom found that a third of children aged 5 to 8 had no idea how bread, cheese or pasta was made.
It sounds ridiculous for an adult, but a 2003 study interviewed preschool children and found that many children didn’t know that farmers had to kill animals for meat. The children thought that the meat was harvested from animals that died of natural causes.
There is one more explanation for all these misunderstandings, which is that young parents lied to them about the origin of the foods on their plates.
The study said: “Parents may have intentionally hidden information about the slaughter of animals in order to protect the innocence of their children. Accordingly, they think it is one thing to let children know the reality of the meat production process. terrible for their age.”
Furthermore, telling a child that the hamburger came from a cow will confuse them. Children may think of the cow that makes the burger like a tree that grows apples. Even when a child is told milk comes from cows, they may not understand how cows make milk.
Children can eat more vegetables if they know the source of meat
In addition to assessing the children’s knowledge of the origins of foods, the team looked at which animals and plants the children believed they could and could not eat. As a result, the majority of children surveyed believed that cows (77%), pigs (73%) and chickens (65%) were inedible. 5% say they can eat cats and 1% say sand can also be eaten.
While the research shows too many misconceptions about children’s food, scientists looking on the bright side see it as an opportunity. They say it’s because the current generation of adults in the US is eating too much meat. At its peak in 2018, the average American ate up to 90 kilograms of meat per year.
“Most children in the United States also eat animal products, but unlike adults who have built up an arsenal of strategies to justify their animal consumption behavior, children seem to be just eating innocent meat“, the team wrote.
That is why most children consider cows, pigs, and chickens to be animals that should not be eaten, but still unknowingly consume their meat products.
Researchers suggest we should be more open when talking about food origins with children. For example, explain to the kids how sausage and bacon are made, and offer them plant-based alternatives.
In this way, the researchers believe that children are naturally attracted to plant-based foods. They will eat more vegetables, less red meat and so will be better for the health of children as well as the environment.
Refer to Iflscience


Ravintola Osku always serves fresh tasty food available as restaurant lunch and catering service. We prefer to source our ingredients from local producers. For years, our fresh vegetables and tasty potatoes have come from Maatalousyhtymä Laurila, based in Pälkäne, Finland. During the growing season, our berries, parsley, courgettes, and other delicious vegetables are grown at the nearby Penttilä vegetable plot.
Ravintola Osku’s chefs have worked in quality food restaurants for decades. Our tasty catering services can be delivered from both Rusko and Linnavuori to homes and events in the Pirkanmaa area.
Ravintola Osku’s roots go back to Tampere Lentokonetehdas, an aircraft factory, where employees set up their own food cooperative called “Osku” in 1941. Today, we continue the work of the cooperative at Cargotec’s technology and competence centre near Hervanta in Rusko, Tampere. Osku provides catering and café services in Rusko as well as representative events for Cargotec’s staff in Rusko and for Agco Power employees in Linnavuori.
Ravintola Osku’s lunch place in Rusko, which served as Cargotec’s staff restaurant, has opened its doors to the entire nation. Come and enjoy a restaurant-level lunch!
Mon 28.11 Lunch 10.30-13.00
Thai Pork Wok, coriander, basmati, noodle
Beetroot balls, pesto sauce, oats and vegetables
Plum Quark / fruit
Tue 29.11 Lunch 10.30-13.00
Breaded fish, mashed potatoes with sweet potato, tomato-herb sour cream, roasted vegetables / Pesto chicken pasta & cheese
Palak paneer from bread cheese, basmati, coriander
Melon-mango salad / fruit
Wed 30.11 Lunch 10.30-13.00
Liver in blackcurrant sauce, mashed potatoes, warm vegetable, lingonberry / Chicken Thai soup
Vegetable lentil lasagna & warm vegetable
Salt caramel apple & vanilla foam / fruit
Thu 1.12 Lunch 10.30-13.00
Spanish meat stew, roasted potatoes, beans / Pea soup with pork
Halloumi Wok with mango-chili sauce, rice
Pancake & jam / fruit
Fri 2.12 Lunch 10.30-13.00
Chicken tortilla with fried onion-sweet pepper, Nacho rice, salsa, garlic mayonnaise sauce
Horse bean product & vegetable tortilla, Nacho rice, salsa, garlic mayonnaise sauce
Christmas delicacy / fruit
We reserve the right to make changes. JotBar lunch 7,15e, with Cargotec ID card / contract price 9,75e Visitors 10,25e
Chicken “Flying Jacob” Swedish style, rice ( L+G )
Tomato and chorizo soup ( M+G )
Vegetable frittatta ( L+G )
Mango-melon salad ( M+G )
Sausage stroganoff & potatoes ( L )
Jerusalem artichoke soup ( L+G )
Berry kissel ( M+G )
Chrispy white fish, mashed potatoes & egg sauce ( L+A )
Tom kha kai (Thai chicken soup) ( L+G+A )
Veggie pasta ( L )
Berry mousse ( VL+G )
Meat pasta casserole ( L )
Pea soup with pork ( M+G )
Vegetarian pea soup ( M+G )
Pancakes & jam
Oriental pork & rice ( M+A )
Creamy fish soup ( L+G )
Seitan vegetable wok ( M+A )
l=laktoositon, g=gluteeniton, m=maidoton, a=sis. Allergeenin
We reserve the right to make changes. Flexim lunch 7,15€ / Other customers 10,25€
Vuorenhovi avoinna 7.00-14.00
Lounas 10.00-13.00 Vuorenhovissa,
Lounas 6-hallissa 10.00-12.00.
Pork kung po and rice
Tofu kung po and rice
Fried vendace, mashed potatoes with citrus and carlig sauce
Cauliflower curry and rice
Blackcurrant-apple kissel and whipped cream
Meatballs with tomato sauce, pasta and parmesan
Spinach parmesan pasta
Creamy curry chicken and rice
Falafel with creamy curry sauce and rice
Lingonberry crumble and vanilla sauce
Overripe pork with dark horseradish sauce, cream potatoes
We reserve the right to make changes.
The price of lunch is €11.25, for Purso staff €7.15.
Open from 7:30 a.m. to 2:00 p.m., breakfast from 8:00 a.m. to 9:00 a.m.
Lunch from 10:00 a.m. to 12:30 p.m.
Mon 01.11 Lunch 10.00-12.30
Tue 02.11 Lunch 10.00-12.30
Wed 03.11 Lunch 10.00-12.30
Thu 04.11 Lunch 10.00-12.30
Fri 05.11 Lunch 10.00-12.30
Breakfast Fridays 7.30am–9.00am


On April 15, Carlos Altamirano, the Peruvian chef known throughout the Bay area, realized a dream he had had since arriving in San Francisco from Peru in 1994: to open a restaurant in La Misión, on Valencia Street.
Some time ago, he bought the place where his Sanguchon restaurant is now, but due to the pandemic, he could not open until months after.
“The pandemic has been very difficult for business owners, and it was hard not knowing what to expect when opening a new establishment during the pandemic,” Altamirano said. “What if we open and nobody buys?”
La Misión—and specifically, Valencia Street—always attracted Altamirano for being a very busy corridor, with many cultures and different types of businesses.
Before being a restaurant, Sanguchon was a very popular food truck that popped up all over San Francisco. But the dream was always to turn it into a fixed location, which is less logistical and more stable for a businessman. Altamirano has eight Peruvian restaurants in the Bay Area, including Mochica in Potrero Hill and La Costanera in Half Moon Bay, which has received a Michelin star.
The popularity of his restaurants reflects the growing popularity of Peruvian cuisine worldwide in the last 20 years. Today, many people are familiar with this gastronomy because of its rise in visibility, thanks to chefs like Altamirano in the Bay Area and Gastón Acurio, the world’s best-known chef and promoter of Peruvian cuisine (Acurio has a restaurant, La Mar, in San Francisco).
There are an estimated more than 4,000 Peruvian restaurants worldwide.
Altamirano knows very well the role that his restaurants play in promoting knowledge of Peruvian cuisine. His philosophy is that it’s not a monolith: each chef brings their own touch that makes the cuisine unique, and it depends on the technique and how they present it.
His touch focuses on the freshness of the products, with production in small portions, sauces made every day, as well as the seafood that is bought daily. He also focuses a lot on the beauty of his dishes because since childhood he has had the desire to see and appreciate beautiful things.
But it’s not only the beauty of the food itself. Altamirano says that part of the experience is the physical location of a restaurant. He is very involved in the design of his locals, because he wants his restaurants to reflect the diversity of all of Peru. In Sanguchon, the chosen details pay homage to the country—the walls have laser-cut Nazca lines, the pre-Colombian geoglyphs etched into the desert sands of southern Peru.
Altamirano loves to design his premises, taking inspiration from fashion magazines with the aim to keep up with other restaurants. “It is very important to stay ahead of the curve,” he says. He attributes his success to his extensive experience working in restaurants across the country with different foods and styles.
Originally from Nazca, Peru, Altamirano began his career by learning from the best French, Italian, and Japanese chefs at the restaurants that he worked in San Francisco and New York. Although he started out as a dishwasher, he worked hard to learn from his mentors.
When he decided it was time to open his own restaurant, he originally thought of opening any type of restaurant, French or Italian, but his mother was the one who suggested that he start with Peruvian food. He then returned to Peru to work and learn from his countrymen, cooking alongside expert chefs in the north of the country, such as Tumbes. His restaurants reflect the love he shares for his country, and his food continues raising the knowledge and level of Peruvian cuisine with his clients.
“Cooking is part of my life. I do not neglect details in my restaurants because it is part of me,” he says. Fulfilling his dream by opening Sanguchon in La Misión is a big part of that. He lives with his wife and children near the place, and for him, it’s special to be able to go to the restaurant together and walk down Valencia Street.
“Not everything is work. It is very important to be able to share time—and food—together.”


The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. Food handlers have been found to play prominent roles in the transmission of food-borne diseases and can pose a significant public health problem because of their poor knowledge of safe food handling. Vendors are often poor, uneducated, and lack knowledge in safe food handling, environment, sanitation and hygiene, mode of food display, food service and hand washing, sources of raw materials, and use of potable water. Consequently, street foods are perceived to be a major public health risk. Considering the health risk of street foods PKSF launched Promotion of Safe Street Food Management Practices Project as a sub-project of Sustainable Enterprise (SEP) Project.
Major activities of the project
- Ensure safe street food for city dwellers
- Reducing environmental pollution, occupational hazards and livelihood risks of street food vendors.
- Provide technical know-how to ensure safety of street food.
Padakhep has been implementing the project with the purpose of making the street food business profitable and long-term with safe food production, environmental protection and providing technical and financial assistance to the entrepreneurs.
The project is being implemented in Mirpur and Mohammadpur area under Dhaka City Corporation and Rangpur Sadar and Co Bazar area under Rangpur City Corporation
- -The project started in June 2021 and will be ended in May 2023. The project activities will be implemented in the business clusters of food service sub-sector to improve the overall business and environment of the microenterprises. The project will cover 350 ME’s involved in street food and restaurant business.
- The World Bank


Texas is better known for its crude oil than for its olive oil, but a small olive industry is growing in South Texas. Recently on the local PBS station, KEDT-TV, a documentary was aired as part of its annual fund-raiser. It was called “Texas Olive Trails.” Check out this website to view a trailer.
Here is a quote from the site:
“Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the Olive Tree.”
The area is also on the same geographical parallel as the Mediterranean. A large aquifer is found beneath the area stretching for many miles. OK…maybe it doesn’t look quite like Tuscany.
The olives will be harvested in September. I have not tried any before, but I intend to check out the 2011 Texas Olive Ranch products when they are available in my local grocery store – perhaps the Rattlesnake Pepper & Chipotle, Mesquite or Sweet Basil. For now check them out on their website . http://texasoliveranch.com/index.html They all appear to be extra virgin – always better.
In January I bought oil from a friend who has an olive farm in Tuscany and will post something about that later. Hint: it was excellent!


I absolutely love to cook and create new recipes that I think will come out delicious. My dad is always creating some type of special sauce to put on food and then further developing the sauce so that he has many variations of flavors. Growing up we ate a variety of foods and my parents generally tried to incorporate some type of vegetable in every meal. I cannot say I always enjoyed the veggies but they still tried. Now that I am on the parenting side of things it is important to me that my son gets the right nutrition in his body. In the U.S the obesity rate in children is extremely high and the root cause of that to me starts with what the parent feeds the child at home. If you constantly are feeding your child sweets and fattening foods they will never have a balanced diet. Physical activity is important too but it makes no impact on the child if they eat unhealthy daily. When they are infants we feed them squash, carrots, green beans, cauliflower, and sweet potatoes. To be honest all they know is that we are feeding them this flavorless goop with a spoon daily. As their taste buds further develop they start rejecting certain foods that they cannot stand the taste of. To get around this I have crafted a few recipes that still allow my child to eat healthy and no realize what he is eating. Today, I will share t
- 1 container ricotta cheese (15 oz)
- 1 large egg, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1 package frozen creamed spinach squeezed to drain
- 4 chicken breast, cooked and chopped (seasoned to taste)
- 2 cups shredded mozzarella
- sun-dried tomatoe alfredo sauce
- Cook pasta according to package directions. Rinse and drain.
- While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
- Spread sun-dried tomato alfredo sauce in the bottom of a 13×9-inch glass baking dish (just enough to cover pan). Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
- Cover shells with remainder of sundried-tomato alfredo
- Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.
TURKEY MEATBALLS WITH SPAGHETTI SQUASH
3 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
One 16-ounce can diced tomatoes
One 16-ounce can tomato sauce
2 pounds ground turkey meat
1 cup grated Parmesan
basil, italian seasoning, season all etc.
1 bunch fresh parsley, chopped
veggie oil, for frying
- Utilize a spiraling utensil to create noodles out of squash. I personally use the pampered chef spiralizer.
- Put olive oil in the pan along with onions, garlic, and diced tomatoes. The juice in the tomatoes will create a mixture for the items to simmer in.
- In separate pan cook your squash noodles in olive oil and just enough vegetable oil for a light fried effect.(Not crispy just soft like potatoes)
- In large mixing bowl mix ground turkey, onions, bread crumbs, one egg, milk, and your choice of assorted seasonings for taste. Once mixed form into small meatballs about 1 inch in size.
- Heat about 2 cm of veggie oil in frying pan and proceed to cook meatballs. This can also be done in the oven if you prefer less grease run-off.
- Combine all ingredients into one large pan, top with parsley and Parmesan
*In this recipe your child just thinks they are eating spaghetti but really they are eating squash*
Serving veggies on their own does not work for Jayden because he judges food based off look and will automatically not eat anything he does not care for. By disguising the food mommy conquered her obstacle and Jayden is getting his nutrients.


Today I was given these mini-cupcake flowers by a friend at school who was celebrating her daughter's birthday.
Crumbs is a bakery that I only learned about several months ago.
Although I don't normally indulge in baked goods unless they are homemade,
everything at Crumbs is so absolutlely delicious that it is definitely worth the calories! Pure indulgence at its best.
Alisa Burke posted on March 23rd a recipe for cake pops and if they are anything like the cupcakes on a stick from Crumbs, then they have got to be good.
I hope your day is filled with all things sweet. Friendship blessings, Tammy


Rheya Lee's Science Project
A couple of months ago, my 6 year old daughter entered her first science fair project.
The purpose of her experiment was to determine which kind of flour makes the best gluten free chocolate chip cookie.
So with the help of mom, the recipes were manifested, the ingredients gathered, and the baking began.
Rheya really likes the chocolate part
First batch complete!
And now we wait while they bake
She thought that cookie #4 looked too similar to poop. So we found her little note placed on the tray.
"Brown cookie I will not eat"
The cookies were scored on color, feel, appearance, taste, and texture
And now the blind taste test!
Yeah, she didn't like that one
And the winner is cookie # 2!


Take Your Summer Picnic on the Road -- with a Little Help From Mercedes-Benz
Summer is winding down and the kids are heading back to school, but that doesn't mean it's too late to squeeze in one last summer road trip, complete with a picnic for the drive. Mercedes-Benz helps sets the stage for the perfect escape with an "On the Road" picnic menu created by renowned chef Michael White, Executive Chef and Partner of Alto, Convivio, and Marea in New York City.
White's summer picnic menu incorporates his signature style and modern interpretation of soulful Italian cuisine. The seasonal picnic menu includes Grilled Tagliata with Rucola and Parmigiano on Ciabatta; Gemelli with Heirloom Tomatoes and Basil; and E-Cabbage Slaw, White's tongue-in-cheek reference to the new Mercedes-Benz E-Cabriolet, a four-seat convertible perfect for summer driving.
"I love being out on the open road and spending time outdoors with friends and family during the summer months, but I spend a significant amount of time in the kitchen. This was truly a creative exercise for me, imagining what I would eat at a festive summer picnic," said Chef White. "My goal in developing these recipes was to create a menu that is simple to prepare, easy to pack up and fun to eat and share outside."
Marea, White's most recent restaurant, was awarded the 2010 James Beard Foundation Award for Best New Restaurant. Mercedes-Benz, a sponsor and supporter of The James Beard Foundation, considers Beard's legacy to be a driving force behind this exciting new campaign. A pioneer of American-style gourmet cooking, Beard was an avid lover of picnics, which is why Mercedes-Benz asked Chef White to create this innovative menu to inspire food lovers to hit the road.
Celebrate the end of summer by taking a road trip picnic soon! A complete "On the Road" menu and recipes from Chef White are featured www.jamesbeard.org. In addition to White's simple yet delicious recipes, Mercedes-Benz also offers the following checklist and tips to help you enjoy the ultimate "On the Road" picnic:
• Picnic basket or cooler
• Bottled water (tip: freeze overnight and use as an ice pack)
• Outdoor dinnerware, plastic silverware, and napkins / paper towels
• Sturdy glassware
• Corkscrew and/or bottle opener
• Tablecloth or blanket
• Trash bag
• Hand sanitizer or wipes
• Salt and pepper
• One sharp knife (consider using a Swiss army knife)
• Boombox or iPod with portable speakers (don't forget to charge!)
• Sunscreen (for daytime picnics)
• Bug spray or citronella candles (don't forget matches for candles)
• Decorative centerpiece (a cup of freshly plucked wildflowers, a beautiful dessert)
• Candles or lantern (evening picnic)
Interested in shopping for the ultimate picnicking car? Shop for the new Mercedes-Benz E-Cabriolet four-seat convertible and other popular Mercedes-Benz models with our New Car Price Reports here at TrueCar.com.


Welcome to the Tinpickle & Rhum, part of the newly refurbished Moorland Hotel and one of two restaurants within.
Our popular Tinpickle & Rhum, found at the heart of our Moorland Hotel, is cosy, cheerful, warm and always welcoming. open 7 days a week from 8am - 11pm each day making this the perfect location for a stop off drink and catch up with friends or a long afternoon of dinning.
Serving our hearty breakfast, gorgeous lunch, indulgent afternoon tea's and tasty dinners throughout the day there will be something for everyone.
Serving real ales and a fabolous variety of traditional foods made with top quality, seasonal and all locally sourced produce. Having newly launched into our very own, and very much one of a kind in this area Smoke & Steak House we're serving premium steaks, grilled meats and much more from the very best farms on our doorstep. Partnering with Dartmoor Farmers Association to bring the the very best.
With lots of alternatives and extras, our Tinpickle Steak and Smoke house has dishes for all to enjoy, whether your looking for a sharing platter with friends and family or a firing steak night, we have it all.
Not to worry, due to popular demand our Sunday Menu will remain each week with our delicious carvery and lots of Sunday specials.
Come find out for yourself.
Perhaps you're after something slightly different, why not consider our Conservatory Restaurant part of the Hotel serving a six course evening menu.


We currently offer the following food: Cheese Curds, Gyros, Popcorn Chicken, French Fries, Nachos with Cheese, Mini Donuts, Fresh Squeezed Lemonade, Fresh Squeezed Strawberry Lemonade, Funnel Cakes, Deep Fried Oreo's, Deep Fried Twinkies, Deep Fried Strawberry Short, Cotton Candy, Sno-Kones, Corn Dogs, Hamburgers, Cheeseburgers, Loaded Tater Tots, Mexican Corn, Soda and Bottled Water.
J & K Amusements
Owner: Joe Pack
We are EXCITED to announce Joe is the President of the Midwest Showmens Association for 2019!
We are getting ready for our 2020 season!
Hope to see you at an EVENT near you!


It's been a long week without an update - sorry folks.
My adopted brother-in-law got married yesterday (beautiful simple wedding at a park) and in the keeping it simple fashion they had much homemade food. I was asked to bring my sour cream cookies and so I spent this week baking and icing and sprinkling 300 sour cream cookies! (200 for the wedding and 100 because my family felt left out).
This recipe is not my own - it is a very traditional recipe and it makes about 100 small ish cookies.
Sour Cream Cookie Recipe
- 1cup margerine or butter
- 1 1/2 cups white sugar
- 3 eggs
- 2 tsps vanilla
- 1 cup sour cream
cream the above ingredients together.
mix the below ingredients and slowly add to the wet mixture.
- 3 1/2 cups flour
- 2 tsps baking powder
- 1 tsp baking soda
cover dough with saran wrap and put in the fridge for at least 1hour. then make cookies - be sure to flatten them (approx 1/4 inch thick) and shape them how you want them to look since they do not rise or fall much.
bake at 350 degrees Fahrenheit for about 10 minutes - the bottoms should be lightly browned.


On Sunday morning I left Sherry alone in the house for a couple of hours while I went out for my run. I luckily bumped into a Namban member in the park and we did a few laps together. It’s always lovely to bump into runners especially if they don’t mind going as slow as I’m going. My running has noticeably slowed down recently. I sometimes get out of breath just walking, so imagine how quick my heart rate goes up while running. Its kind of nice to just take it easy and I’m focusing on how long I run now rather than the distance. If I get at least a 50 – 60min run in I consider that good enough. I’m happy that I can still continue with my usual 4-5 days of running along with a couple of days of strength training, Pilates, and yoga.
When I got back I had to make Sherry taste my beloved green smoothie 🙂 I threw in extra fruits and didn’t put in my healthy powders, because I know some of those flavors can be a little overwhelming the first time.
This was her first time to drink anything green so of course she had many “ew” comments, but she drank everything saying it was yummy. 🙂
We didn’t have much planned for the day other than do some baking for Sherry to bring back to family, so I let her pick out a recipe and of course she choose CHOCOLATE hehe. She decided on Brownie Bites . I had everything but chocolate chips, so we attempted to make our own. Very easy! Coconut Oil, Cocoa, Agave Necter, and Vanilla extract. Mix mix and spread out on a non stick sheet.
Place in the freezer to harden for 30mins and out came this massive sheet of vegan chocolate! We realized we made way too much, but all is good. I have a tupperware full of left over chocolate now 🙂
YAY! Chocolate chips! We were quite pleased with ourselves, but unfortunately they just melted in the baking process and didn’t resemble chocolate chips, but rather blobs of smooth chocolate, ha. We knew none of the siblings (and dad especially) would complain though.
Again, I gave the orders and Sherry did all the hard work. I let her lick the bowl and eat some left over chocolate though.
The brownie bites look nothing like the original recipe we followed. For some reason our batter was more moist and they spread into cookies while baking. Oh, well…..brownie cookies then.
Major dark chocolate cookies sure to make everyone happy at home.
Since it was such a beautiful day I insisted we go out for a bit. I wanted to look at a few kitchen ware at Tokyu Hands so we walked down to Shibuya. We popped in and out of stores and I found a few large shirts for my expanding belly.
At Tokyu Hands Sherry helped me decide on a salad spinner and a spiralizer.
This spiralizer I’ve had on my mind for months now! It’s a staple in a raw foodies’ kitchen since it can spiralize vegetables to resemble noodles! I finally decided I wanted it badly enough and I was not disappointed when I tried it out as soon as we got back.
The carrots were a little tricky, so I was glad I had Sherry’s help as the hardness of the carrot made it hard to spiralize without 4 hands. Carrot noodles! Look how long they get! Sorry, picking things up with my fingers.
Cucumbers were easier to spiralize. Yay, cucumber noodles! Oh, man I can’t wait to try zucchini etc!
We both were starving at this point so I threw together a salad with whatever I had on hand. Carrot/cucumber noodles, arugula, tomato, avocado, chickpeas, and olives. For the dressing I made a simple dressing with olive oil, balsamic vinegar, mustard, and maple syrup.
Sherry told me earlier how she doesn’t like salads, so I was determined to make an exciting salad that she’ll enjoy. She ate an entire plate full saying it was fun and delicious to eat vegetables this way. 🙂 See, who said salads are boring!
Eventually it was time for her to go home. We packed up the cookies, birthday presents for mom & Chris, and presents Lil and Nina gave me ages ago to give to her. Sorry Lil and Nin, I told you it’ll take me awhile to get those presents to her.
It was so much fun having her over and next time we definitely have to have Jenny and Serena over too! I can’t wait to hear how everyone thought of the chocolate cookies.


The Health Benefits of a Plant-Based Diet by Dr. Ailis Brosnan
World-renowned figures as diverse as philosophers Plato and Nietzsche, political leaders Benjamin Franklin, Gandhi, Bill Clinton and pop icons Paul McCartney and Bob Marley have all advocated the benefits of a plant-based diet.
With an increasing number of celebrities, athletes and political figures going plant-based, it has started to create awareness of the benefits. And the benefits are far reaching, not only does it massively improve our health, but it also obviously has great benefits for the animals and the environment.
As I have been plant-based over 30 years, it’s hard for me to recall the improvements in health I felt back then. However, I do know that now, it is what fuels me to live a healthy and active lifestyle and has kept my family (my husband and two children aged 5 & 9) healthy and fit all these years.
Eating a healthy plant-based diet is simply good for us. In fact, more and more athletes are going plant-based because of all the benefits. They find they recover quicker and their performances improve. I can attest to this as I completed an Ironman Triathlon last year (3.8km swim, 180km bike ride and a marathon) and I am training for an ultra marathon this year. I feel so well nourished on a plant-based diet and it really fuels me well to keep going the distance.
Check out some of the innumerable health benefits of getting plant-powered below, and start eating more plants this week. By filling your plate up with the good stuff, there’s less room for the animal foods that can leave you sluggish and tired. I guarantee you that you will feel better, have more energy and improve your health.
Vegan diets—naturally low in saturated fat, high in fiber, and replete with cancer-protective phytochemicals—help to prevent cancer. Large studies in England and Germany have shown that vegetarians are about 40 percent less likely to develop cancer compared to meat-eaters. In the United States, studies of Seventh-Day Adventists have shown significant reductions in cancer risk among those who avoided meat. Similarly, breast cancer rates are dramatically lower in nations, such as China, that follow plant-based diets.
Harvard studies that included tens of thousands of women and men have shown that regular meat consumption increases colon cancer risk by roughly 300 percent. A recent report noted that the rate of breast cancer among premenopausal women who ate the most animal (but not vegetable) fat was one-third higher than that of women who ate the least animal fat. One study linked dairy products to an increased risk of ovarian cancer. Daily meat consumption triples the risk of prostate enlargement.
Vegetarians avoid the animal fat linked to cancer and get abundant fiber, vitamins, and phytochemicals that help to prevent cancer. In addition, blood analysis of vegetarians reveals a higher level of “natural killer cells,” specialized white blood cells that attack cancer cells.
Beating Heart Disease
Vegetarian diets also help prevent heart disease. Animal products are the main source of saturated fat and the only source of cholesterol in the diet. Additionally, fiber helps reduce cholesterol levels and animal products contain no fiber. When individuals switch to a high-fiber, low-fat diet their serum cholesterol levels often drop dramatically. Studies have demonstrated that a low-fat, high-fiber, vegetarian or vegan diet combined with stress reduction techniques, smoking cessation, and exercise, or combined with prudent drug intervention, could actually reverse atherosclerosis—hardening of the arteries.
Lowering Blood Pressure
In the early 1900s, nutritionists noted that people who ate no meat had lower blood pressure. They also discovered that vegetarian diets could, within two weeks, significantly reduce a person’s blood pressure. These results were evident regardless of the sodium levels in the vegetarian diets. People who follow vegetarian diets typically have lower blood pressure. Plant products are generally lower in fat and sodium and have no cholesterol. Vegetables and fruits are also rich in potassium, which helps lower blood pressure.
Preventing and Reversing Diabetes
Non-insulin-dependent (adult-onset) diabetes can be better controlled and sometimes even eliminated through a low-fat, vegetarian diet along with regular exercise. Such a diet, low in fat and high in fiber and complex carbohydrates, allows insulin to work more effectively. The diabetic person can more easily regulate glucose levels. While a vegetarian diet cannot eliminate the need for insulin in people with type 1 (insulin-dependent) diabetes, it can often reduce the amounts of insulin used.
Gallstones, Kidney Stones, and Osteoporosis
Vegetarian diets have been shown to reduce one’s chances of forming kidney stones and gallstones. Diets that are high in protein, especially animal protein, tend to cause the body to excrete more calcium, oxalate, and uric acid. These three substances are the main components of urinary tract stones. British researchers have advised that persons with a tendency to form kidney stones should follow a vegetarian diet. The American Academy of Family Physicians notes that high animal protein intake is largely responsible for the high prevalence of kidney stones in the United States and other developed countries and recommends protein restriction for the prevention of recurrent kidney stones.
Similarly, high-cholesterol, high-fat diets—the typical meat-based diet—are implicated in the formation of gallstones. The consumption of meaty diets, compared to vegetarian diets, has been shown to nearly double the risk of gallstones in women.
For many of the same reasons, vegetarians are at a lower risk for osteoporosis. In nations with mainly vegetable diets (and without dairy product consumption), osteoporosis is less common than in the U.S., even when calcium intake is less than in the U.S. Calcium is important, but there are plenty of plant-based sources of calcium so you don’t have to rely on dairy products.
A 1985 Swedish study demonstrated that individuals with asthma practicing a vegan diet for a full year have a marked decrease in the need for medications and in the frequency and severity of asthma attacks. Twenty-two of the 24 subjects reported improvement by the end of the year.
Is it too late to start making changes now?
It’s never too late to improve your diet. According to experts. “It’s never too early or too late to embrace a healthier lifestyle,” Ostfeld says. “The benefits come quickly and continue to accrue with time.” In one study, women over 50 who ate a mostly plant diet were 34 percent more likely to be free of chronic diseases 15 years later than women whose diets included more meat.


- Choice of Bagels with Cream Cheese or Jam - $3.90
- Salmon Cream Cheese & Egg Omelet Bagel - $5.00
- Cheese & Egg Omelet Bagel - $5.00
- BLT & Egg Omelet Bagel - $5.20
- Ham & Cheese Egg Omelet Bagel - $5.20
- Vegetable & Egg Wrap - $4.00
- BLT & Egg Wrap - $4.50
- Ham & Cheese & Egg Wrap - $4.50
- Spinach with Feta & Egg Wrap - $4.50
- Ham & Cheese Toastie - $3.50
- Warm English Porridge - $4.50
- Selection of Breakfast Pastries - $1.50 - $3.50
(coffee offer not incl.)
Enjoy a free Coffee or Tea with any breakfast wrap! Add only $1.50 to any breakfast item for a premium Illy Coffee.
Ham & Egg Breakfast Wrap
*Breakfast bundles are available at Fusionopolis, Marina Bay Financial Centre and One George Street from Monday to Friday.


I’m a huge Gone With The Wind fan. When Rhett Butler talks about his daughter and says he wants to name her Bonnie Blue, I always think of blueberry muffins and even that girl on Charlie and the Chocolate Factory who turns into a giant blueberry.
2 c. all-purpose flour
1 c. sugar
1 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
3/4 c. fresh blueberries
1/4 c. all-purpose flour for dusting blueberries
1 c. milk
2 T. canola oil
1/4 tsp. finely grated lemon zest
1/2 tsp. vanilla
1/4 c. sugar
Heat oven to 425 degrees. Grease a muffin tin, or insert cupcake papers into muffin cups.
Toss blueberries with 1/4 c. flour to coat.
Sift together 1 c. sugar and the remaining dry ingredients.
Stir in blueberries.
Beat the eggs with the milk and oil.
Stir in lemon zest and vanilla. Fold the wet ingredients into the dry just until moistened.
Fill muffin cups to within 1/4 ” of the top.
Sprinkle on sugar. Bake for 20 minutes. Remove immediately from pan.
Makes 6 muffins.


To discover the flavors of the Etruscan Coast, we offer you our special selection of restaurants.
Distance from Dolce Vita: 2 km – 4 minutes
Pizzeria and restaurant in the village square. Tuscan cuisine in a rustic setting.
Perfect for children.
Il Goccetto – vino e taglieri
In an alley in the historic center for tastings of local wines, charcuterie, and more.
A small and welcoming find where meat and fish are reimagined in tasty and refined dishes.
Panoramic restaurant in a fairytale setting. A gourmet dinner perfect for special occasions.
Distance from Dolce Vita: 3 km – 5 minutes
Ristorante pizzeria Elena
Cozy family restaurant with specialties in both meat and fish.
Aquolina presso Calidario Terme Etrusche
Elegant and panoramic restaurant suitable for a family dinner. Offers pizzas, meat, and fish dishes.
Fixed menu of tradition in a classic countryside agriturismo.
Distance from Dolce Vita: 4,5 km – 5 minutes
Osteria Annalisa a Cafaggio
From Maremman tortello to Florentine steak, local typical dishes in a family-friendly and welcoming atmosphere.
Distance from Dolce Vita: 9 km – 10 minutes
La Locanda delle stelle
A cozy venue for gourmet cuisine that creatively revisits Tuscan tradition. Excellent selection of wines.
Distance from Dolce Vita: 14 km – 16 minutes
Osteria da Balestra
Traditional osteria offering meat and fish specialties with a touch of innovation. Well-stocked wine cellar. Lovely for the typically Tuscan hospitality of the host.
Taverna dei Buoncompagni
Small and cozy environment to savor the freshest seafood and crudités. Reservation is essential.
Il Garibaldi Innamorato
Fresh fish of the day prepared according to local tradition. You can trust the chef by choosing a menu selected based on the catch of the day.
Distance from Dolce Vita: 11 km – 14 minutes
Panoramic view of the Gulf of Baratti for this historic seafood restaurant.
Distance from Dolce Vita: 12 km – 15 minutes
A quaint little restaurant where you can enjoy excellent cocktails, pizza, and local traditional dishes.
Distance from Dolce Vita: 9 km – 11 minutes
Bagno Ristorante Nettuno
A delightful restaurant on stilts on the beach, perfect for a romantic dinner or a comfortable family meal with your feet in the sand.
Molo20 Cocktail Bar & Ristorantino
A young and informal venue on the port of San Vincenzo. Great for aperitifs, open for lunch and dinner with a small but delicious menu.
Designed by archistar Massimiliano Fuksas and led by the historic chef Fulvio Pierangelini. Preparations with local ingredients according to the season.
Via della Principessa
Locanda Oceano Mare
In the Rimigliano Park, a family-friendly restaurant with large outdoor spaces where you can choose between fish, grilled meat, and pizza.
Of course, there are many other restaurants, all very good. If you have special needs or curiosities, do not hesitate to contact us via email o WhatsApp.
And if you want to have an aperitif… here are our favorite places!


Beverages in line for excise tax rise
The Excise Department is poised to tighten tax exemption for some beverages by raising the required level of natural ingredients from 10% to 50%.
The move could pave the way for tax levies on ready-to-drink green tea and fruit juice.
The department has already studied the Codex international food standards for alcohol and non-alcoholic beverages and the Food and Drug Administration's standards, according to a source with direct knowledge of the issue.
The current rule is that a beverage can be healthy or contain local farm produce as raw materials to receive a waiver, allowing more than 100 drinks to avoid excise tax.
However, beverages that use imported concentrate for mixing at local plants are also exempt from tax.
The Excise Department now levies 25% tax on ex-factory prices for soda and mineral water or 77 satang for 440 cubic centimetres, whichever is higher, and 20% on general beverages and fruit juices or 37 satang for 440cc.
It waives the tax for fruit drinks with at least 10% fruit juice or concentrated fruit juice.
The department has long wanted to tax ready-to-drink green tea, but manufacturers have strongly opposed it, saying their products are healthy and fall under the exemption as they have used local content that helps farmers.
The source said allowing only beverages with natural sweetness to enjoy the tax exemption could be the next step but it needs to be discussed.
Somchai Poolsawasdi, director-general of the Excise Department, said the required content of natural ingredients for beverages to be exempted from tax payments depends on Codex standards but it could be 30% or 50%.
Tan Passakornnatee, chief executive of Ichitan Group, a leading green tea producer, said it would be impossible for operators to have tea leaves as 50% of total ingredients when producing ready-to-drink green tea.
"The green tea will be too bitter to drink and no producers in the industry will produce such a green tea," he said.
The source said the Excise Department is considering details of restructuring the excise tax base to state-recommended prices from ex-factory prices for locally produced goods. It is also assessing cost, insurance and freight for imported products.
The new structure would address a lengthy dispute over the unfairness of excise duty collection. The current structure does not reflect reality.
The source said the department could also use volume on top of state-recommended prices for tax calculation for products such as cigarettes and liquor to control consumption.
However, some products with quickly changing retail prices including fuels may be taxed based on volume, the source said.
If products were taxed at a higher rate after the restructuring, the department would consider reducing tax on these products to prevent manufacturers passing on the burden to consumers.
The excise tax base change is among the interim government's tax priorities. Others are inheritance and gift tax and land and buildings tax.


A Little Bit About Us…
MICHELE'S CHICAGO PIZZA
Pizza, Largo, FL
WE ARE CLOSED, but will soon be OPENING in another LOCATION.
We greatly Thank all you for your patronage.
You are not only our customers, but also our friends.
Please check back for our New Address in about 6-8 weeks.
The Great Chicago Pizza Tradition..
Chicago, without a doubt has been widely acclaimed as the "Pizza Capital of the World."
For over 25 years Michele has been preparing specialty Chicago pizzas. Whether it's THICK, THIN, STUFFED, or IN-THE-PAN, you are about to enjoy one of Chicago's greatest taste experiences !
So don't wait to stop in to Michele's Great Chicago Pizza and experience the best pizza in the world.
Order your Chicago-style Pizza today !
* * * We're a friendly bunch and welcome you, however we only have limited seating at our counter * * *
We also offer:
Hoagies, Wings, Salad, Pasta, French Fries, Ribs
Name: Billie Jo G
Michelle's Pizza is by far the best around. The Syline pizza is huge and tastes amazing. If you haven't tried this pizza, you should...because you will be very happy!!!!
Name: Diane J
Last week my friend and I ordered "The State Street Special" because it sounded so good on the menu. Well, it was one of the very best pizzas I've ever tasted. The crust was crispy, the sausage was tasty, the mushrooms were fresh and the green peppers were abundant, but not with those big clumps of peppers that so many other pizza places give you because they don't want to bother with the extra work.
My friend and I had a real feast - can't wait to try "The Chicago Supreme" this weekend !
Name: Marge M
Micheles pizza is the best. I have tried all her pizzas and they are all excellent and very tasty. I also highly recommend all her sandwiches and you will agree they are also very tasty and fresh.
Name: Susan S
I've been "in love" with Michele's pizzas every since I ordered my first on several months ago.
So I finally tried Sam's Alabama Ribs. WOW they are TERRIFIC !
Very meaty, very tasty, very worth trying. There are a couple of "chain" rib places that could learn a thing or two. If you are just in the mood for some real meaty Smoked Ribs, then you have to order them here.
Oh yes, Sam only smokes ribs for the weekend.
Just West of 113th Street
Largo FL 33778
Phone: 877-438-2203 TOLL FREE
CLOSED. Check back in early August for our New Location!


Bread has been the staple food for people around the globe for decades. It is cheap, easy to find, easy to eat and can be hard to put down if coupled with butter or marmalade. It has also been criticized heavily for contributing to weight gain and diabetes. Due to high glycemic index blood sugar of bread mixes quickly with bread. Bread is also quickly digested due to starch content so people often end up eating more.
Professor Zhou Weibiao of National University of Singapore may have found the perfect solution though the invention of a purple bread. He has infused the regular bread with cancer preventing antioxidants while keeping the same nutritional values. The purple color comes from Anthocyanin, an essential factor in preventing neurological and cardiovascular diseases, cutting down blood sugar and controlling obesity.
Better still, the purple bread makes digestion 20% slower, cutting down the blood sugar spikes and over consumption. It also manages to keep 80% of its nutritional values even after being baked at 200 degrees. The bread is not commercially available yet but might soon become the superfood everyone would go crazy about.


- 2 ripe avocados.
- 1/2 teaspoon Kosher salt.
- 1 Tbsp of fresh lime juice or lemon juice.
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion.
- 1-2 Serrano chiles, stems and seeds removed, minced.
- 2 tablespoons cilantro (leaves and tender stems), finely chopped.
- 1 tomato minced and diced
- A dash of freshly grated black pepper.
- Add juice of one fresh lime immediately to prevent browning.
- Add chopped onions, tomato, and cilantro. …
- Add juice of second lime and then salt to taste. …
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
Chef’s Tip The easiest guacamole: Take 2 ripe avocados add juice of one lemon immediately to prevent browning, and mixed in your favorite already made salsa. if there is a 99c store in your neighborhood, they offer a very good salsa, and you have the choice of regular or spicy, use the one to your preference. Enjoy For healthier chips Buy store tortillas, cut like you would a pizza. Place the tortillas pieces on a flat oven baking tray and bake at 450o for 10 to 12 minutes (check often not to burn.)
Another tip from Stella
Keep store bought salad dry
How to keep a store bought fresh salad or fresh vegetable still fresh for one week or more.
- Choose the driest package on the store self. Check for any mist forming on the surface of the package.
- Slice open the package to access the inside.
- You will need paper towels.
- With you hand and a paper towel reach the bottom of the package.
- Turn the salad in every direction to dry it.
- Leave clean paper towels surrounding the salad, it will absorb any humidity.
- Close the package and press on it to exhale all the air from package.
- Close with a paper clip.
- Now you have a fresh salad preserved for at least a week.
Until next time enjoy all your meals to the fullest.
Watch the Video


Our coffee shop here at St.Benedicts Centre is known by all of the community for its homemade food and very reasonable prices. You’ll find a warm welcome for everyone, whether meeting friends or simply dropping in. We also have ‘breakfast clubs’ operating here. A group of senior ladies call in once a week for a social chat.
At the coffee shop, you’ll find a wide selection of hot and cold drinks plus cakes and sandwiches and hot breakfast.
All the food is freshly prepared in our own kitchen here at the Centre. Our coffee shop is open Mon – Thurs 9 am – 1 pm and Friday 9 am -12.30.


时间：2018年07月20日 09:05 来源：钓鱼爱好者 作者：肖海含
时时彩最准计划红色是血条，没了就孵不出来了，黄色是孵化值，没了就会破壳了，破壳了立马认领，肉食的一直放肉，素食一直放果子，千万不能停。获得途径：钻石是最珍贵的一种货币，通过充值可以快速获得钻石，钻石可购买军火库抽奖用的紫晶、复活币、角色、穿甲弹等高级物品。时时彩在线缩水软件You are at a wonderful stage of life.You have many wonderful stages of life yet to come,but they are not without their costs and perils.获得途径：钻石是最珍贵的一种货币，通过充值可以快速获得钻石，钻石可购买军火库抽奖用的紫晶、复活币、角色、穿甲弹等高级物品。Chinese food is very famous around the world if you ask a foreign people about his opinion on Chinese food he will speak highly of it. When we see the movie Chinese food is praised by the people. Recently there is a famous movie called A Bite of China the movie is popular it introduces Chinese food from different places. The audience is attracted by the delicious food they never thought Chinese food would be so various. Now the second part of the movie has been made out more and more Chinese traditional food has been introduced. After appreciating the movie I begin to learn more about Chinese food I want to have taste of them. I am so proud of our food when we talk about it to foreign friends we can feel their favor of our food. The food is part of our culture they should be inherited.
时时彩最准计划It has been celebrated by people for more than 700 years and now this festival is an necessary


Taezee is a premium kulfi parlor with the distinction of providing mouth-watering kulfis and dairy products finely sourced from top-quality ingredients to satisfy our esteemed customers’ tastebuds. We also pride ourselves in establishing a direct link from the farm to our consumers. We directly engage with reliable manufacturing companies and suppliers with a history of authenticity and commendable work ethic.
Taezee is known for producing kulfi flavors that explode with the authentic and exotic taste of royalty from the East. With each bite of our kulfi, you enjoy an eating experience that exudes in taste, texture, and aroma. Our kulfis come in 14 delicious flavors and five different ranges, all exclusively developed to delight your tastebuds.
WHAT MAKES US EXTRAORDINARY?
Taezee is well-known for partnering with acclaimed establishments known for their refined skills and experience over the craft of producing a variety of high-quality dairy products. Taezee Kulfis are carefully crafted with lots of love by experts who have achieved mastery over the art of traditional kulfi-making for over four generations. Taezee also upholds moral values and ethical practices by ensuring the integrity of our kulfi production process. We preserve and practice classical methods of kulfi-making and conduct a periodic and strict quality inspection on each of the ingredients we use for the preparation and presentation of our products.
Goals & Visions
Taezee’s unwavering vision is to delight the tastebud of every citizen in the world to a wide range of delectable kulfis. In this age of globalization, we would like to champion newer and delicious kulfi-eating experiences with each bite taken from our premium kulfis. At Taezee, we create contemporary delights through classical approaches. We find joy in celebrating every instance that accelerates the progression of culture but continues to embrace old roots. Taezee always goes into the next day with the confidence and contentment of serving our customers only those dairy products that ooze with a rich taste and a creamy texture.


19-20 Free-Reduced Lunch Application Is NOW Available
Do your children qualify for free/reduced pricing for breakfast and lunch?
Visit our website to fill out a new Free/Reduced application. Paper Applications will be available on the first day of school.
School Nutrition Association's Response to School Lunch Shaming
The School Nutrition Association (SNA) has issued the following response to recent news reports about the treatment of students unable to pay for their school meals. Click here to read the complete article online.
School Lunches More Nutritious Than Home-Packed Lunches
A new study published in the November-December issue of the Journal of Nutrition Education and Behavior found home-packed lunches on the whole had more fat, calories, saturated fat, sugar, vitamin c, and iron than school lunches. Home-packed lunches also had less protein, sodium, fiber, vitamin A, and calcium than school lunches. Furthermore, researchers found that the average school lunch had 512 calories and 26 grams of protein, while home-packed meals averaged 608 calories and only 18 grams of protein. Click here to read more.