It took the chefs at the Pudong Shangri-la Hote in China seven days to bake and sweeten the longest Christmas cake which measures 1,068 metres (3,504 feet).
So far as the ingredients are concerned, 1045kg of flour, 904 organic eggs, 209kg sugar, 401 kg of bitter chocolate and 34 kig of Tahitian vanilla were used to make the unique sponge cake.
According the pastry chef Yusuf Yaran, his team made the sponge cake, baked it and after it cooled down, they made their vanilla cream and added the chocolate frosting all over the cake. It took a total of 150 staff to make the final candy decorations and the final presentation which included arranging 156 tables. The final arrangements took a long 24 hour period.
When the final presentation was done in the hotel lobby, they started measuring the cake and although their original target was to make a cake of 888 meters, they were amazed to see that their cake was longer than originally targeted. After the measurement, the cake was sliced and sold to the public and the proceeds will go into financing the chemotherapy treatment of four children in Shanghai.
As a reminder, the previous record holders were of French origin and had a cake measuring 207 meters.


Gluten free, wheat free, dairy free and vegan in three completely different snacking options.
We take raw fruit, nuts, grains and other ingredients then mince or mix to a unique recipe to give anything from a silky smooth to slightly crispy crunchy texture and mould them into bars, bites, chunks or any shape you want.
- Fruit and nut options
- Nut free options
NEW Cereal Balls
A fantastic new snacking option for brand owners wanting to offer their consumers a bag of bite sized cereal, fruit and nut snacks
- Nut free
- 100% natural


Restaurant week has been a proven tradition amongst many major cities around the World including Cape Town, London, New York and Tokyo to name a few. 2014 saw Nairobi's astounding restaurant scene added to this list. In 2015 we've once again teamed up with chefs from over fifty of the finest restaurants in the city to create one-of-a-kind menus to tickle your taste buds. Come join in on the party.
The second Nairobi Restaurant Week will take place from 22nd January 2015. A full 10 days for you to try as many restaurants as you can.
All restaurant menus are priced at Ksh 1500 and 2000 include all taxes. Check below to see who is participating. A complimentary Magnum cocktails while stocks last.
Bookings are not compulsory. You can simply walk-in to any restaurants. Bookings are always a good idea however and can be made by clicking the link under each restaurant profile.
Sponsors & Partners


Our Beef - Try the Best Steak Restaurant in Brisbane
Fondly known as 'Brisbane's Worst Vegetarian Restaurant', our famous meat cabinet is stocked with the best Australian Beef our country produces, making the Norman Hotel the best steak restaurant in Brisbane.
Bindaree Vintage Dry Aged Beef
Bindaree Vintage sets the standard for dry aged beef with exceptional enhanced flaour and tenderness.
Our Platinum cattle are specifically selected for their grain feeding performance to produce a consistent texture and flavour.
The Angus breed is renowned for its excellent eating quality, consistent marbling and delicious flavour.
Thousand Guineas is a high quality marble score 2+ grainfed beef brand that delivers a rich and full flavoured beef eating experience.
The result of raising the finest quality cattle on grains that have been selected by our industry leading nutritionists. Sourced exclusively from cattle finished in Riverina in southern New South Wales, Riverina Angus delivers the ultimate dining experience.
Great Southern Beef is primarily sourced from British breeds such as Angus and Hereford. Superior genetic selection contributes to this rare breed of quality meat. The result is super tender beef that has just enough of the natural marbling to suit the most discerning palettes.What makes the difference is 100% grass-feeding in a stress-free environment. The abundance of land ensures maximum free range rotation across different pastures and continuous nutrition.
One of Australia’s most well recognised beef brands, Royal is sourced from a handpicked selection of suppliers across South East Queensland. Cattle picked for the Royal brand are fed a grain ration for a minimum of 70 days.
Beef City Black
Beef City Black is the outcome of a minimum of 100 days on a highly nutritious ration to consistently deliver a well-marbled product known for its tenderness, juiciness and flavour.


Get your day off to a good start with this quick and easy maple and pecan granola recipe – perfect for those of you with a busy lifestyle; simply bake up a batch and store it in an airtight container ready for the week ahead.
This granola is full of nutritious goodies, including nuts and seeds which are high in fibre and anti-oxidants. It is sweetened with pure maple syrup – a good alternative to refined sugar, as it contains minerals and antioxidants and raises blood sugar levels slower than normal sugar.
This recipe is gluten free and dairy free and suitable for those with Coeliac Disease, gluten intolerance or dairy intolerance. If you struggle to tolerate oats, swap them for the same amount of buckwheat flakes.
- 200g gluten free oats
- 50g golden linseed
- 50g pecans
- 20g flaked almonds
- 5 tbsp pure maple syrup
- 3 tbsp rapeseed oil
- 1. Preheat the oven to 180 degrees C/gas mark 4.
- 2. Line two baking trays with greaseproof paper.
- 3. In a large bowl, combine the rolled oats, golden linseed, flaked almonds, oil and 4 tablespoons of the maple syrup.
- 4. Equally divide the mixture between the two trays and spread the mixture out into a thin layer.
- 5. Bake for 5 minutes, give the oats a turn then bake for a further 5 minutes.
- 6. While the granola is baking, chop the pecans into quarters and coat with the remaining maple syrup.
- 7. Spoon the pecans across both trays and bake for a final 2 minutes.
- 8. Leave to cool before serving. The granola can be stored in an airtight container for up to two weeks.


Moussaka or Moussakas, the famous Greek dish. Layered sautéed slices of potatoes, courgettes and eggplant with meat sauce in the middle layer. Topped with béchamel sauce and myzithra cheese.
Portions: 6 – 8
Time of Preparation: 1 hour including bechamel
Cooking Time: about 1/2 half an hour
- 5 – 6 medium eggplants* courgettes (optional)
- 4 big potatoes
- 500 gr. ground pork or beef
- 1 medium size onion
- Chopped parsley
- Salt, pepper, cinnamon,
- 3 fresh tomatoes peeled and blended or 1 tin tomatoes 400gr.
- Olive oil for frying
Peel eggplants leaving some stripes on and cut into three slices, leave in a bowl with water and salt for about 1 hour. Peel and cut the potatoes in 1 cm. thick slices. If fried at a later stage leave in water.
In a frying pan sauté the ground meet with the finely chopped onion, add tomatoes, parsley, cinnamon, salt and pepper and about ½ glass of water. Cook until sauce is evaporated. Remove from stove.
Meantime, rinse the potatoes and start frying in olive oil until having a light golden colour on both sides, then continue with the eggplants. When removing from pan place in a strainer or place on absorbent kitchen paper to remove excess oil.
Place in an oven pan 27 X 35 X 5 cm, sprinkle with dried bread crumbs and put a layer of potatoes. Cover the in between gaps with the eggplants. Salt and pepper. Place the minced meat on top and cover with another layer of potatoes and eggplants.
Cover with béchamel sauce (see recipe) sprinkle dried myzithra cheese on top and cinnamon.
Pre-heat oven at 180o C or 355o F and bake in oven until a nice golden colour is achieved.
* If you like you can also add sliced courgettes, just follow the same instructions with potatoes and eggplants.


Pies: Starting November 1st thru December 31st, we offer our specialty pie for the holidays!
Strawberry/Rhubarb or Blueberry Rhubarb! We can also make JUST rhubarb, strawberry or blueberry!
Enjoy our pie with the traditional top flakey crust OR our unique and awesome CAKE DONUT CRUMB TOPPING!
The crumb topping is created from our plain cake donuts with brown sugar, cinnamon, flour and butter added! There is NOTHING like it! Top with ice cream and WOW! Delicious!
Donuts: We LOVE to create! We aim to have a donut for every holiday and special event!
Hearts for Valentines Day
Clovers for St. Patrick’s Day
Eggs and cake Easter baskets for Easter
Stars with red/white/blue sprinkles for Memorial & Labor Day & July 4th!
Ghosts & pumpkins for Halloween!
AND! October 1st thru November 30th, we make mouthwatering Pumpkin cake donuts! We open a can of pumpkin and add it right to the cake mix with other spices! Sooooo good! Order extra and keep them in the freezer!
Christmas Trees & Ornaments shapes
Footballs for your tailgate parties
Baseballs for you Rockies Fans
And Whatever else we or YOU can think of – we’ll give it a try!!


A proper diet can help you improve hair health and beautify hair in a very remarkable way and in a very short period of time you will see the results of incorporating a diet to achieve healthy hair.
Diet for healthy hair
Through the hair we can obtain an important signal to determine the health of an individual. If you are healthy your hair will reflect it. The strength and texture of the hair are directly affected by eating a sufficient amount of vitamins, minerals and proteins. In addition, an adequate intake of water will keep you hydrated and energized during the day.
Having enough protein in your diet will improve the overall quality of your hair. Some protein sources are high in fat. These sources, like walnuts, contain a lot of energy-dense protein. This means that there is a huge amount of calories in a small amount of food.
As long as you don’t eat very well, you’ll be supplemented with a lot of energy (calories). Nuts are a great source of protein, but they have to have a consumption limit. Beans are incomplete proteins, so if you choose to consume beans as a protein source, be sure to pair them with brown rice. Try the recipe for protein bread, an ideal source of protein to adapt to any diet.
Fatty acids are found in fish, oils, fruits such as avocado and nuts among others. It is important to incorporate a small amount of essential fatty acids into your diet to maintain hair health. You can get additional information in the note on the need to incorporate omega-3 fatty acids for women.
Vitamins and Minerals:
Many vitamins and minerals are not supplied through food because in many cases, we do not know how to do it. Therefore, it is a good idea to start a multivitamin regimen to have healthy hair. This will allow you to have an adequate intake of all the essentials of vitamins and minerals.
After a few weeks under the multivitamin regimen, you will begin to notice a difference in your energy level as well. Know this easy recipe to prepare a multivitamin smoothie that you can prepare in a few minutes and fill your body with minerals and vitamins to improve not only the appearance of the hair, but overall health.
Additionally, you can obtain vitamin C through the intake of fruits and vegetables, this way is how you can best get your natural contribution. We invite you to know more notes on how to improve hair naturally.


Our overall aim is simple – we try to make the most delicious chocolates we can. We do this by continuing to perfect our techniques, sourcing more beans from different countries and developing more flavour combinations. We do this so that Jasper and Myrtle become synonymous with innovative flavours and fine chocolate.
We make the chocolate from bean to bar. Having searched for the best raw and fermented beans from ethical sources, we roast them to bring out their flavour. To separate the husks from the beans, we then winnow them and grind the beans into a rich cocoa liquor.
The cocoa liquor is incorporated with other ingredients in the melange, which is left to grind for ten hours or more. We check on this progress regularly so that the chocolate is perfect.
Then, we temper the chocolate by hand and mould it, leaving it to set at just the right temperature, before packaging it in our signature boxes. We make our chocolate in small batches so we can be sure that every bar is perfect and spend weeks testing and refining each flavour so it meets our standards of taste and texture.
We are delighted to announce that our chocolate is award-winning. Our delicious Macadamia & Lemon Myrtle Milk Chocolate won the bronze award at the 2016 Melbourne Fine Food Awards and bronze in the Americas and Asia Pacific International Chocolate Awards. Our Wakame & Himalayan Sea Salt Dark Chocolate holds the silver medal in the 2016 Melbourne Fine Food Awards.
We also sell cacao beans from Peru, Papua New Guinea and Vietnam. Please contact us for further details and prices.


Home > Phoenix Refrigerator Rrepair
When your refrigerator is leaking, freezing the food in the fridge
compartment or you have any other problems, we are available for
all your refrigerator repair needs 24 hours a day, 7 days a week.
We provide same day service and our service call is free with the
repair. Our low price policy will give you assurance that you are
getting the lowest price for your refrigerator repair. Call us 24/7
at our Toll Free line:
Please Note: We Do Not Sell Parts
We repair the following refrigerators brands:
check the rest of the brands
Our Service areas includes All the Phoenix and surrounding areas
|Carefree refrigerator repair
Casa Grande refrigerator repair
Cave Creek refrigerator repair
Chandler refrigerator repair
Circle City refrigerator repair
City Carefree refrigerator repair
Coolidge Gila Bend refrigerator repair
El Mirage refrigerator repair
Eloy refrigerator repair
Florence refrigerator repair
Fountain Hills refrigerator repair
Gila Bend refrigerator repair
Gilbert refrigerator repair
Phoenix refrigerator repair
Maricopa refrigerator repair
Mesa refrigerator repair
Queen Creek refrigerator repair
Rio Verde refrigerator repair
Mobile refrigerator repair
Morristown refrigerator repair
New River refrigerator repair
Palo Verde refrigerator repair
Paradise Valley refrigerator repair
Peoria refrigerator repair
Pinal refrigerator repair
view all of the areas that
If you would like to learn more about your refrigerator please
read the information below. It will help you to improve the efficiency
of your refrigerator and reduce your utility and repair bills. However
we strongly encourage you DON’T get involved in repairs in
which you are not familiar and that involves working with electrical
or gas components. Unfortunately we have seen some people try it
and it always turns out to be costly. And, most important, it can
put your safety at risk, which cannot be repaired or replaced Call
us today for your refrigerator issue:
HOW TO BEST STORE FOOD IN YOUR REFRIGERATOR
Ice-cube compartment and shelf. The ice compartment
contains two ice-cube trays. This unit will not accept an icemaker.
Packaged frozen foods. Frozen foods from the supermarket
should be placed in the freezer as soon as possible. To quickly
return them to a safe 0° F. to 2° F. storage, we recommend
placing them against the back wall for several hours before organizing
them elsewhere in the freezer.
Fresh frozen foods. Fresh frozen foods you prepare
at home should be carefully wrapped in a moisture- and vapor-proof
wrap, or placed in airtight containers. Thin plastic wrap used for
covering food stored in the refrigerator is not suitable as moisture
can be drawn through it. And in some instances, the plastic wrap
will produce an odor that can be absorbed by other foods.
Door storage. The door shelves are designed to
hold juice cans, food packages, and the ice-cube storage bin. How
long to store frozen food. It is better to store food for shorter
periods and replenish often, as needed. Use the following frozen
food storage chart as a guide. The times shown in Chart 3 are approximate
times for properly wrapped foods.
Pre-packaged meats. The meat pan helps to keep
meat fresh. Pre-packaged fresh meat may be stored in original wrapping,
if used in one or two days. Otherwise, meat should be rewrapped
in a moisture- and vapor-proof wrap. Meat wrapped by the butcher
should be removed from the market wrappings and rewrapped with a
moisture- and vapor-proof wrap.
Vegetable and fruit storage. Two crisper drawers
for storage of fruits and vegetables are shown in. Before storing
fresh fruits and vegetables, remove wrapping, trim off damaged parts,
and wash cold water. Salad greens should be moistened slightly before
Foods stored on shelves. As you know, cold air
is very dry. Foods stored on the open shelves should be covered
with plastic wrap or placed in covered containers to prevent drying.
This also prevents mixing of odors or flavors.
Glide-out shelves. The full-width shelves slide
part way out (to a built-in stop) for easier loading; this also
permits easy access to items at the back of the shelf.
Butter compartment. Foods stored in the refrigerator
doors include butter in the butter compartment for your convenience;
there is a sturdy melamine butter dish that can be taken to the
table. It is dishwasher safe.
Egg storage. An egg nest is built into the refrigerator
door. Always use eggs front row first.
Tall bottles, milk, and condiments. Small condiment
bottles, tall beverage bottles, and even half-gallon milk cartons
are conveniently organized and stored in the refrigerator door
PLACEMENT OF REFRIGERATOR ON SOLID FLOOR
Your refrigerator must be installed on a floor strong enough to
support the combined weight of the food and the unit in order to
insure proper operation and a good door seal. If the spot selected
is next to a wall, be sure that you allow a 1 % -inch space along
the side so the door can be opened 90 degrees.
Leveling is important to the operation of an automatic icemaker.
The correct amount of water is metered for each fill. If unit is
leveled improperly, the ice cubes will not be of uniform size. In
an extreme case, water could overflow.
How to remove grill at bottom of the unit. Pull
straight forward from the unit to release the grill clips. To replace,
reverse the procedure.
Level unit. The unit should be leveled. It is provided
with leveling rollers located behind the grill at the bottom of
the unit. If the floor is not level from side to side, it may be
necessary to shim under one of the feet at the rear. Each front
roller is independently adjustable. Use an adjustable wrench to
move the rollers up or down. Adjust until the unit tilts slightly
from front to back. This allows the doors to close firmly and helps
Brake. Your roller-equipped unit must be braked
to prevent the unit from rolling forward. Adjust the wing nut, centrally
located Fig. 29. behind the front grill, until the brake is snug
to the floor
Do not over tighten. Note: Whenever the unit is
to be moved, first release the brake. It must be readjusted when
the unit is back in place.


High-Quality CBD Gummies for Sale
The medicinal benefits of CBD have made this hemp-derivative one of the most sought after supplements in today's market. People of all ages and backgrounds are using CBD products to aid them with the most demanding parts of their daily schedules. Due to its natural anti-inflammatory and analgesic properties, CBD can be an effective treatment for a number of symptoms related to conditions like insomnia, muscle and joint pain, and anxiety disorders.
CBD is highly versatile so that it can be formulated into a variety of consumables specifically made for different types of needs and preferences. The most popular forms of CBD include oils, tablets, and edibles all available in various shapes, colors, and flavors.
The Best CBD Edible Gummies
As part of our mission to offer the best hemp CBD products, at Nutracanna we have changed the edible game with our delicious CBD edible gummies. Our CBD gummies provide all the benefits of CBD in the most healthy way possible thanks to our naturally-derived ingredients and expert formulation process. These organic sugar coated gummy bears are not only made with all natural CBD, but also with other natural ingredients like organic tapioca syrup, organic cane sugar, and natural fruit flavors.
Each bag of CBD edible gummies comes packed with 150 MG of CBD guaranteed to satisfy your taste buds. The practical packaging also makes these gummies a perfect option for your CBD needs when you are on the go, so you never miss your daily dose of CBD.
Why Choose NutraCanna CBD Edibles Gummies?
Like the rest of NutraCanna hemp products, our CBD edibles gummies are manufactured using pure CBD extract derived from industrial hemp that grows in the U.S. NutraCanna follows USDA farming practices together with proprietary technology to make sure that CBD products are non-psychoactive in nature and they comply with the highest regulations and industry standards.
Consult a healthcare professional before adding any nutritional supplements to your diet. Must be 18 years or older to consume.


Dragon fruit nutritional benefits are numerous and they make eating dried dragonfruit cactus fruit and/or fresh dragonfruit cactus fruit one of the most wonderful ways to stay healthy. Dragon fruit health benefits and nutritional benefits range all the way from the amount of dragon fruit vitamin C in dragonfruit cactus fruit (lots of vitamin C is in dragonfruit cactus fruit) to the health benefits of dragonfruit cactus fruit from the antioxidants in dragonfruit cactus fruit. Dragon fruit nutritional health benefits of dragonfruit cactus fruit include the fact that both the fresh dragonfruit cactus fruit or the dried dragonfruit cactus fruit is rich in dietary fiber and has no dragonfruit cholesterol and very little cholesterol causing fats (fats are in the dragonfruit seeds). One of the great dragon fruit nutritional benefits to know which is one of the most important health benefits of dragon fruit is that diabetics can enjoy dried dragon fruit and/or fresh dragon fruit with meals to help with type 2 diabetes blood glucose control. Add dragon fruit to your diet to take advantage of the great amount of vitamin C in dragon fruit and start getting the health benefits of dragon fruit as part of your daily diet.
Covering the general dragonfruit nutrition basics and describing in detail the facts about dragonfruit diabetes blood glucose lowering health benefits, answering the question of what is a diabetic diet plan, the dragonfruit pages at Foodlywise.com will introduce you to all aspects of the dragonfruit such as the amount of vitamin c in dragonfruit, dragon fruit antioxidant health benefits, and dragonfruit cactus fruit nutrients. Read sections including health benefits of dragonfruit and where to buy dragonfruit. You can also learn the wide varieties of ways people know how to eat dragonfruit both dried dragonfruit and fresh dragonfruit.


We innovate with wheat flour
At present, the company has grown and expanded its business group, including the production process, distribution, and development of bakery recipes. We have subsidiaries companies as our distributors to provide service to customers covering all areas, from “UFM Baking & Cooking school” to promote baking and career opportunities, “UFM Bakery House” – a bakery using recipes innovated by our research and development department, to joint ventures with multinational companies in order to ensure alignment with our goals and strengthen our food business group. Therefore, we are a true leader in the complete cycle of wheat flour business that is trusted by consumers for our quality.
UFM Food Center Co., Ltd.
Founded in 1984, the company sells wheat flour products and raw materials used in baking while promoting and developing the use of wheat flour-a basic raw material for cooking and baking-to the maximum benefit, and to raise the standard of food products to match the quality level of products imported from foreign countries.
MC Foods Co., Ltd.
Founded in 1987 to distribute wheat flour products and import raw materials and various chemicals used in the food industry, such as tapioca flour, processed starches, rice flour, pea flour, corn flour, cocoa powder and fat, margarine, milk powders, butter fat, gum rubber, and other additives.
MC Bakery Co., Ltd.
Founded in 1997 as a distributer of various types of wheat four products including bakery ingredients in provincial areas.
United Flour Trading (2555) Co., Ltd.
Established in 2012 as a distribution channel for wheat flour products, including raw materials used in making bakery products in Bangkok and other provinces.
Baking & Cooking Schools
UFM Baking and Cooking School
The school provides complete courses on baking various types of baked goods, such as bread, cakes, and different types of pastries, as well as cooking courses for international cuisines such as Thai, Chinese, Japanese, and European. The school is taught in a fully equipped kitchen by experienced and skilled teachers, and received awards for a standard non-formal school with an internal quality assurance system at an ‘outstanding level’ in 2009 and ‘very good’ in 2012 and 2015. It has also been selected by the U.S. Wheat Associates as the first and only training center for wheat flour products under the Baking Science & Technology (English Program) course in Southeast Asia.
UFM Bakery House
Established in 1967, UFM Bakery House consists of bakery outlets under the UFM company. The Bakery House sells ready-to-eat baked goods where the quality and production are taken care of in detail through every step. You can trust the freshness of the baked products from UFM Bakery Outlets delivered to your hand every day from all 7 branches:
- UFM Bakery House, Thaniya Branch
- UFM Bakery House, Wittayakit Building Branch
- D’ favorit, Sukhumvit soi 33/1 branch
- UFM Bakery House, Worachak Branch
- UFM Bakery House, Ratchawong Branch
- UFM Bakery House, AIT Branch
- UFM Bakery House, Suan Luang Branch
- UFM Bakery House, Tha Phae Branch, Chiang Mai Province
- UFM Bakery House, Chiranakorn Branch, Hat Yai
Logistics and Warehouses
United Silo and Services Co., Ltd.
Established to operate a business involving silos, providing services on drying and storing grains.
International Warehousing Co., Ltd.
A warehouse service, and a waiting location for imported and exported goods.
United Grains Co., Ltd.
A silo service for grains storage and marine terminal business with high-performance conveying equipment.
Smut Transport Co., Ltd.
Water transportation services by barges and cargo workers
Joint Venture Companies
UFM Fuji Super Co., Ltd.
In collaboration with Fuji Citio of Japan, which has more than 300 supermarkets and convenience stores in Japan, UFM Fuji Super Supermarket was created. A supermarket that sells all kinds of consumer goods, ready-to-eat food, and imported items from Japan that cannot be found in other stores in general. There are four store locations as follows:
- UFM Fuji Super Sukhumvit Soi 33/1 (Branch 1)
- UFM Fuji Super Phrom Phong Sukhumvit Soi 39 (Branch 2)
- UFM Fuji Super Express Promsri 1 (Branch 3)
- UFM Fuji Super Sukhumvit Soi 49 (Branch 4)
- UFM Fuji Super Sukhumvit Soi 24 (Branch 5)
United Kyoei Foods Co., Ltd.
Produces fresh and dried breadcrumbs from a joint venture with Kyoei Foods Japan.
Siam UKF Co., Ltd.
To expand production of fresh and dried breadcrumbs, a joint investment with Kyoei Foods Japan.
Rich’s Product Manufacturing (Thailand) Co., Ltd.
In cooperation with Rich’s Products Corporation in the United States, Rich’s Thailand distributes imported whipping cream, fruit filling, and frozen bakery products. All products are of international standards with Thai people’s needs in mind.


“Cattle that work for you.”
Located in Southern Wisconsin, Huston Farms is focused on producing quality Red Angus cattle. We focus on cattle that are efficient, easy-fleshing and phenotypically correct, with added emphasis on fertility, docility and structural soundness.
We offer private treaty sales of bulls as well as heifers, cows and cow/calf pairs throughout the year. We believe that the adaptability and functionality of our cattle can bring positive influence to any situation.
Our philosophy is that our cattle should work for you rather than the other way around.
Huston Farms Beef
We proudly supply locally raised and processed meat products to 1855 Saloon and Grill and select commercial kitchens in Cottage Grove.
Our beef is available for retail sale at:
Olde Town Coffee House
218 S Main St #102
Cottage Grove, WI 53527


At the Gulf of Naples, every day of the Easter season is characterized by a different culinary delicacy. Find out more about the Easter traditions and the Easter menu in Naples.
As Easter present people give each other big chocolate eggs, which are filled with a surprise. Some chocolate shops in Naples produce artful chocolate eggs, which you can have filled with an individual present.
In Naples, every day of the Easter season is characterized by a different culinary delicacy
On Thursday before Easter, people traditionally prepare boiled artichokes with olive oil, salty Ricotta, and two different kinds of Neapolitan salami (fellata). Also, as a tradition, the pastiera cake is made, but it can’t be tasted until Sunday.
In the past, people fasted on Good Friday, but that tradition has changed. Today, they prepare fish from the Gulf and serve it simply with lemon and olive oil.
After the light Friday dish, il casatiello, also called tortano, is on the menu for Saturday
Il casatiello is a kind of round bread made from yeast dough with lard, pepper, and salt. Then, two different kinds of Neapolitan salami, bacon, Parmesan cheese, Pecorino, boiled eggs, smoked ham, and a lot of pepper are knead into the dough. Four raw eggs are put in the dough for decoration, and then it goes in the oven. The casatiello is not exactly a low-calorie dish, but it is very delicious!
On Easter Sunday, Neapolitans have a big meal
The traditional Easter Menu in Naples starts with salty Ricotta, Neapolitan salami and boiled eggs, followed by Minestra maritata (a kind of vegetable soup) or crostatata di tagliolini (pasta au gratin) and meet with baked potatoes and a salad as a side dish.
As dessert is served the famous pastiera. Every Neapolitan associates this cake made from boiled wheat, ricotta and candied lemon peel with Easter, and its smell accompanies every day of the Easter season.
On Easter Monday all across Italy, people take a trip to the sea or to the countryside
They prepare a frittata di maccheroni (Maccheroni baked with eggs) for a picnic, and the leftover casatiello from Saturday and the pastiera are also in the picnic basket.
Another Easter tradition is the cake called colomba, which is shaped like a dove, its name is Colomba.


+ Product code: K2SG3.
+ Size: 180×45 cm.
+ Material: 100% silk.
+ Origin: Vietnam.
+ Products are packaged in a luxurious gift box.
2 in stock
The special attraction of Saigon cuisine makes people love it. When we love a dish, we have a habit just to eat it and we want to go back to looking for the old taste. The joy of childhood is simply a small bread, a hot pack of sticky rice, a plate of rice with a grilled pork chop on a corner, etc. A little older, we try famous snail eateries of Saigon and taste the specialty of racket coffee that captivated people from the first try with our friends. For Saigon cuisine, eating is not just for eating, but also to enjoy, to remember and to reminisce.
If you need to buy a large quantity, vplease complete the information. Within up to 4 working hours, Nhasilk will contact you to provide you with a very special policy.
There are no reviews yet.
You need to login to perform this feature.
Đẹp trai xinh gái, 120 giây không gì phải ngại!
Vui lòng nhập Mã số của bạn để xác nhận tham gia.


I decided the other day to have it out with this pot roast thing. I still didn't get it. What the heck is a pot roast? Having not grown up with them, their mystique has eluded this little aussie through her many years of state-side-um. Well, I decided to just go for it! I was going to have a pot roast healing or ....well ....eat old leftovers!
I dusted off the slow cooker that lives on top of the fridge... and ...well just so you know, I'm not a reskipee person, which is why I call them reskipees... I skip around recipes. Basically, here's what I threw in the pot:
a 2lb grassfed chuck roast
2 big oak hill farms carrots
2 ribs of celery
1 whole star anise (just for fun)
1 lonely bay leaf
a hunk of organic ginger nob
sprigs of fresh parsley and flowering thyme from the garden
celtic sea salt & tons of black pepper
1 cup of cab sav (cheap stuff)
2 cups of my jaggy baby's chook broth (see my reskipee)
I cooked it on high for 3 hours, then low for several more. The first tasting was okay. The meat was very soft. Two and three days later, this dish became heaven in my mouth. Every bite felt like pure soul food and my body was calmly gloating as the meat melted in my mouth. The little hint of my naughtiness disguised as star anise was a bright surprise. Now I want you to have fun making your own version of a pot roast healing but, if you're not like me and want a real recipe, go to the nourishedkitchen.com or cheeseslave.com. Those nice sheilahs' will do you right, I'm sure. They have all kinds of proper reskipees. And please don't be mad, but I think I mighta added a tiny bit of tomato sauce as well... sorry, I just can't remember! Please use your best judgement, responsibly...
Wednesday, August 18, 2010
Wednesday, July 21, 2010
So many people have asked me what is bone broth and how do you make it...
It's bloody good old fashioned stock, that's what it is!
I learned how to make it from someone who adapted it from the book "Nourishing Traditions" by Sally Fallon (see my recommended book list)
Using bone broth has made a huge difference in my health. I've being using it for a while, but got extra serious about it after being diagnosed with an autoimmune illness. My doctor recommends I have 2 to 3 cups a day. Now I make it every week and consume it on a regular basis.
I have left in the local supermarket references for those who live in Sonoma County.
Using chicken backs and necks + feet is the best and cheapest... Feet make your broth really healthy as they are full of collogen and other minerals. Of course if you have access to chooks who have been running around in a paddock, they are the best... go for it!
All ingredients available at Sonoma Market ... however I would buy the carrots, parsley and onions from Paul's Produce at the farmers market....
In freezer section (ask Meat counter blokes or the sheilah (all one of her) if you can't find them)
I smaller size package chicken necks and backs
I smaller size package chicken feet
one whole organic chicken (take offal out of chicken, rinse and use)
Whole Foods often sell backs and necks, but not feet unfortunately.
Put these in a LARGE soup kettle with thick bottom, stainless steel, or enamalled cast iron, preferably. Gently bring to a simmer and scrap off scum that rises to the top.
a good splash of raw organic Apple Cider Vinegar with the mother
(this helps leach the minerals out of the bones)
2 good pinches of Celtic sea salt (I buy fine ground from bulk section)
2 good sized carrots chopped in large pieces
2 stalks celery chopped in large pieces
3 shitake mushrooms
2 pieces of Kombu or some nettle (both add more minerals to broth)
1 onion cut in half (leave skin on if organic)
3 garlic cloves
a 2 inch chunk of fresh ginger
cook on low simmer for 8 to 24 hours. (I usually cook mine for about 20 hrs)
Add some organic italian parsley 30 minutes before turning broth off heat if you want to add exta minerals. Sticks of astragulus in broth from the beginning will also enhance the inmunity properties of the broth. They are available from SM bulk herbs and spices counter.
I usually top off the pot with additional water after a few hours of simmering when the water level has dropped. Once cooking is done, let it cool off a little, so it's easier to handle, but when still warm, strain thru a fine strainer. Put in containers (preferably glass) and pop in fridge.
Leave overnight. Skim congealed fat off top of broth next morning or leave it in the broth, which is what I often do. This fat is healthy if chickens are, so use it for frying or sauteeing. Animals love it if you don't want to use it. Broth can now be frozen for later use.
Broth will be gelantinous, especially if you use the feet! Heat and enjoy with a teaspoon of extra virgin coconut oil in each serving, use the broth in your daily cooking, or like I often do, season it with gluten free tamari, hot pepper sauce, a little fish sauce & a dash of coconut milk. Extreme yummy factor, here I come!
Never microwave to heat up... why destroy something you just put your soul into? Sip and feel the nourishment...
This broth heals your gut, makes your skin look lovely and my nails have never been so strong. This obviously means it's helping my bones too. Let's knock mugs... Cheers mate!
I was enjoying a lovely massage one morning, when my massage therapist Colleen and I discussed the possibility of me blogging about my journey back to health. Since I got sober nearly 7 years ago, an addiction to sugar has surfaced with a vengeance. I say surfaced because it was always there... I was just drinking the sugar rather than laying my face into a 1.5 quart of Breyers.
One step on this healing journey is going to be about getting at the crusty bits. "Pardon?" you say... well you might if you were an Aussie like me, but you said excuse me? ... Hey, I can work with that...
Some of us might have crusty bits that we need to deal with in order to get well. One of the ways I am using to support my ol' crusty self right now is to eat really delish-kiss nourishing food. Now, everyone knows that food tastes extra good when you deglaze the pan of all the crusty bits, so my life might just get even more tasty, if I get all the crusty bits adhered in me, offa me!
Side note here: Seeing that I don't always have booze in my home, I often use Kombucha to deglaze my pans if I want a sweeter tasting jus or I'll use Apple Cider Vinegar for a sourer sauce. Ooooh, makes you wanna smack your lips! More on sober sauces later...
So in addition to making yourself (and your family) happy with fabulous tasting tucker (oz speak for food), you might also look into making everyone (including yourself) happier by deglazing any "crusts" that are hanging onto you.
But, be warned... getting at our emotional crusty bits requires extreme gentleness, so be sure to use the "loving self kindness" rather than the "harsh judging" method. By no means should you hack away at crusty bits with a chisel! Just let that old stuck-on rubbish come up to breathe for a few seconds at first, try to relax and let it soak, and before long, you'll see that it sometimes just peels off real easy.
At other times, it might take lots of self care, understanding, and loving forgiveness, which is something some of us might have to learn or re-learn. But, do not worry, we will all get there, one baby step at a time. Just keep practicing.
Lately, I have come to believe that I don't need to actually play with my crusts, I can just cut them off or give them away to a friend who loves them! In other words interrupt the negative or sad thoughts and give them over to my God bloke. He seems to know what to do with them when I just don't have a clue.
In looking at myself, I see that I do have a tough crust. However, I am also realizing that the thoughts I'm having about my crusty bits are just thoughts about the past or the future and that "old stale" crusts or future "imagined" crusty situations, really have nothing to do with the real me or who I am, today. You know, I think I am getting ready to shed my crust... Look! there's another crack! Until it's totally gone though, I might just pretend that I don't have a crust anymore. I am an open faced sandwich whose crusts have been trimmed.
Btw.. that's a piccy of my favorite "crust muncher" up there beside me. You can borrow Him if you like, until you get your own.


Peel Rural Water Quality Agriculture Appreciation Dinner
Thank you for Protecting Water Quality in Peel!
Come on out and enjoy a free beef on a bun dinner prepared by the Caledon Agriculture Society. This event is open to all Peel farm families. Nick Ferri, Chair of the Peel Agriculture Advisory Working Group will provide remarks at 7 p.m. Local farms that have participated in the Peel Rural Water Quality Program will be recognized.
Contact: Mark Eastman at 905-670-1615 x430 or email@example.comRegister Online


Like 91% of people world wide, I have to have a steaming cup of coffee first thing in the morning. It’s ability to stimulate and lift my spirit makes it my most favored drink. The roasted aromatic smell of this dark and pungent liquid, leaves my senses stimulated, and with no doubt puts a little spring in my step.
Coffee is actually a fruit, it’s a cherry. The berries are red and contain 2 green beans each which get roasted at approximately 400 degrees to get it’s unique flavor. Coffee contains no calories! It is naturally a no calorie drink. This is fabulous, don’t you think? This is however if you add no milk and sugar, but I like mine with at least one spoon of granulated sugar bliss.
Dark roasted coffees actually have LESS caffeine than medium roasts. The longer a coffee is roasted, the more caffeine burns off during the process. So don’t be fooled thinking a dark roast will have more kick.
I can not go a day without coffee, trying to resist the full, rich flavor of it would be absolutely futile 😉 Apparently there are 5 steps to coffee intake:
1.Pre-caffeinated – the stage where you can not start a conversation, can hardly get dressed and undoubtedly under perform in all aspects.
2. The first few sips – slowly regaining your personality and almost your normal self.
3. The high – everything in the world seems in balance and conversations are easily executed.
4. The runs – well, we all know that caffeine is a natural laxative after all.
5. The crash – sad but true, every high has a low, at this point you have to have another cup brewing already!
One or two cups of coffee per day can actually be beneficial to your health, it lowers blood pressure and contains some antioxidants. Definitely worth indulging in. As I indulge in my last cup before bed, I leave you with this;
“Black as the devil, hot as hell, pure as an angel, sweet as love.” – That’s the recipe for coffee, according to the utterly French statesman Talleyrand (1754-1838).


Written by Gemma Armstrong. Published by bereahigh. Page 2. Table of Contents. Page 3. Gemma Armstrong bereahigh. Brownie Fun Wilton. Brownie Fun. Ebook Pdf Format, Pages, Mo Wilton Brownie Fun Book, filled with fun brownie projects, recipes, and tips for baking the perfect. Wilton Decorating Cakes Book: Kitchen Cake Decorating Books, Wilton It's the book that proves brownies can be as colorful and fun as your favorite Fondant Tools, Fondant Cakes, Cake Decorating Magazine, Wilton, Cake Tutorial, Pdf.
|Language:||English, Japanese, Arabic|
|Genre:||Business & Career|
|ePub File Size:||20.40 MB|
|PDF File Size:||18.84 MB|
|Distribution:||Free* [*Registration needed]|
Find many great new & used options and get the best deals for Wilton Brownie Fun Book Over Pages Ideas and Recipes at the best online prices at site!. Fun Wilton - floridaol Dessert Ideas Get inspired by Wilton's wide collection of dessert ideas! Browse thousands of ideas for baking and decorating delicious. Brownies & More. Bread & Muffin . Brownie Dessert Pizza Recipe · Brownie Dessert . Red Velvet Brownies with a Cheesecake Swirl Recipe. Red Velvet.
Dessert Recipes. Cake Recipes. Cupcake Recipes.
Cookie Recipes. Donuts Recipes. Misc Treats. Candy Recipes. Featured Recipes. Fresh Fruit Recipes.
Savory Recipes. No Bake Recipes. Recipes by Diet. Dairy-Free Recipes.
Gluten-Free Recipes. Vegan Recipes.
Flavor Infusions. Reference Guides.
Cake Pops View All. How-To Video Gallery. Instructor Information. The Wilton School. The Master Series. Contact Us. Favorite Products. Favorite Recipes.
Hop to the Easter Shop. Decorate with Some-Bunny You Love. Spring-worthy Recipes. Search Catalog Search. Buttercream Frosting Recipes. Cream Cheese Frosting Recipes. Chocolate Frosting Recipes. Vanilla Frosting Recipes.
Cookie Icing Recipes. Fondant Recipes. Refine Your Results By: Dessert Type Cookies. Skill Level Beginner Intermediate None.
Makes Servings Servings. Buttercream Frosting.
Wilton Brownie Fun Book Over Pages Ideas and Recipes
Rolled Marshmallow Fondant. Royal Icing. Chocolate Buttercream Frosting. Cream Cheese Frosting.
Snow White Buttercream Frosting. High Humidity Icing. Stabilized Whipped Cream Icing. Basic Chocolate Ganache and Truffles.
Candy Melts Candy Mirror Glaze. Peanut Butter Buttercream Frosting. Caramel Buttercream Frosting. Mocha Buttercream Frosting. Maple Buttercream Frosting. Marsala Buttercream Frosting.
Wilton Decorating Cakes Book [PDF Download] Wilton Decorating Cakes Book# [Download] Full Ebook
Lemon Buttercream Frosting. Powdered Sugar Icing. Key Lime Buttercream Frosting. Orange Buttercream Frosting. Milk Chocolate Glaze. Quick Pour Fondant Icing.
Icing & Fondant Recipes
Raspberry Buttercream Frosting. Dark Chocolate Buttercream Frosting. German Buttercream. Confetti Cake Batter Cookies.
Why not share! An annual anal Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Published in: Full Name Comment goes here. Are you sure you want to Yes No. Be the first to like this. No Downloads. Views Total views. Actions Shares.
Embeds 0 No embeds. No notes for slide. Book details 3. Description this book Wilton Brownie Fun Book, filled with fun brownie projects, recipes, and tips for baking the perfect brownie! If you want to download this book, click link in the last page 5.View All.
Candy Melts Candy Mirror Glaze. The Lemon Buttercream Frosting. Dessert Stands.
Treat Bags. Simply pinch off two small pieces of white fondant, roll into balls, then press into the baking pan to create two eyes.
- FUNDAMENTALS OF NEURAL NETWORKS PDF
- FUNDAMENTALS OF ABNORMAL PSYCHOLOGY COMER PDF
- FUNDAMENTOS DA BIOLOGIA MODERNA AMABIS PDF
- FUNDAMENTALS OF MODERN UNSTEADY AERODYNAMICS PDF
- CORE JAVA VOLUME I--FUNDAMENTALS 10TH EDITION PDF
- FUNDAMENTAL OF NURSING BOOK
- FUNDAMENTALS OF LTE EBOOK
- AQUA JOURNAL PDF
- HANDS ON DARKBASIC PRO PDF
- GIVE AND TAKE BOOK


At the Riviera Bakehouse we believe a cake should taste as good as it looks, so we skip inedible decorations in favor of real buttercream, pure whipped cream, and rich chocolate – covering our delicious cakes with gorgeous color and whimsical designs. Everything is made in-house, from scratch, and on demand using only the best ingredients.
Sun & Mon = 7 AM to 2 PM
Tue thru Sat = 7 AM to 6 PM
660 Saw Mill River Road, Ardsley, NY 10502


To begin this post, it’s important to understand the pH scale and how it’s used to measure the acidity or alkalinity of a substance. The scale ranges from 0 to 14, 0 being the MOST ACIDIC and 14 being the MOST ALKALINE. Neutral is 7, and it’s neither acid nor alkaline. Most processed foods, sugared beverages, energy drinks, and coffee are very acidic. On the flip side, many organic and raw fruits and veggies have an alkalizing effect on our bodies.
Everything living on this planet must stay in a pH balanced state to function as designed by God; i.e., fish can only survive in a balanced environment; trees can only grow in balanced soil; and people can only stay healthy IF the body is balanced between acid and alkaline. Here’s a question for you: If your fish was sick from swimming in dirty tank water, would you treat the fish or would you change the water? Our cells are only as healthy as our internal fluids!
Children who have cancer are swimming in a dirty fish tank. Help them through the process of supporting a healthy lifestyle by removing all the following from your house: all commercially processed foods; anything with high fructose corn syrup, corn sweetener; dehydrated cane juice; sorghum; maltodextrin; dextrose; molasses; rice syrup; saccharose, sucrose; Nutrasweet and anything that turns to sugar in our bodies like grains. They are all too acidic for our bodies.
Why is it important to eat and drink organic and raw alkaline foods? Because without alkaline foods, then your body’s pH balance is disrupted and is prone to ailments and diseases. Our bodies heals itself; it manages, maintains, and regulates many vital life and health functions simultaneously. Many of us have poor health because our cells are swimming in dirty acidic internal fluids from foods that have pesticides, herbicides and additives in them.
What should your family eat and drink? Our family enjoys drinking an Old Orchard brand of Cranberry NATURALS juice that’s sweetened with Truvia. The ingredients listed are: water, juice from concentrate, natural sugar (from the cranberry), pectin (a fiber found in fruits), Stevia leaf extract. In addition you should drink plenty of good, clean water by installing a filter on your kitchen faucet or if on the go, fill a stainless steel container of good quality to take with you. Your foods should be organic (free from pesticides) and mostly raw (cooked under 110 degrees). Don’t let the word ‘raw’ frighten you. There are recipes, cookbooks and restaurants that you can find that have tasty food. If you’re looking for a cookbook, check out my favorite chef Ani Phyo; she has a couple of cookbooks that I refer to. If you’re looking for a restaurant and live near Lockport, Illinois, check out Raw Vegan Cafe and their website, RawVeganCafe.org. They serve a very, very tasty spaghetti meal that kids will enjoy. They even have food prep classes if you’re interested. They have a motto on their site: Let food be thy medicine & medicine be thy food–quoted from Hippocrates. Think about that sentence for a second. That sounds like a remedy for cancer patients. Doesn’t it?
Please let me know how I can help your family get on board with eating this way by leaving your comments below. With more people addressing the change needed in their eating and lifestyles, we can reduce the toxicity in our bodies and lives.
Again, how can I help your family get on board with eating a more alkaline, less acidic diet?
In a Chicago Sun-Times article in February, 2012, titled ‘Report: Sugar is toxic, addictive’ a team of scientists insists that like alcohol and tobacco, sugar should be regulated with taxes, laws on where and to whom it can be advertised, and even age-restricted sales.
The University of California-San Francisco researchers state that sugar is so heavily entrenched in the food culture in the U.S. and other countries that getting people to kick the habit will require much more than simple education and awareness campaigns.
Dr. Robert Lustig, a pediatric endocrinologist at UCSF, talks about personal responsibility, and “that won’t work here, as it won’t for any addictive substance”, he said. ‘These are things that have to be done at a governmental level.”
Lustig believes sugar has played a significant role in driving up rates of chronic illness. Excessive sugar alters people’s biochemistry, making them more vulnerable to metabolic conditions that lead to illness, while at the same time increasing people’s craving for sweets.
To listen to a 15 minute video, Dr. Lustig and other researchers discuss how sugar causes cancer, heart disease, diabetes and how addictive it is. Please visit:


ah, log fires, walks with the dog, strolling by the river, roast dinners … time for a break from work. here’s our contribution to your festive season … actually cake for once.
Parkin – otherwise known as ‘Yorkshire Gingerbread’ though in fact there is no ginger involved.
8 oz wholemeal flour
1/2 tsp salt
1/4 oz bicarbonate of soda
1tsp mixed spice
4oz coarse oatmeal (trust us, better than medium)
6oz soft brown sugar (one grade lighter than molasses sugar)
4oz butter or lard
4oz black treacle or molasses
1/4 pt milk
grease small roasting tin (about 8×10 inches, 2inches deep) and line with silicon paper, set the oven to 180degrees or mark 5
mix all the dry ingredients, melt the fat and treacle then add to the dry ingredients. add the milk
spread into tin & cook for 50 minutes. it’s done when a skewer comes out clean rather than with mix on it. it also comes away from the sides a bit when it’s done


Wednesday, May 26, 2010
Spinach And Cheese Strudel
Honestly, "strudel" is a bit of a stretch. It is rolled like a strudel, but that's about it. I adapted it from a recipe in Jewish Vegetarian Cooking by, Rose Friedman. This is a British vegetarian cookbook as well, which if you know anything about British vegetarianism, particularly in the 70's, you'll know that it makes use of some oddball combinations. Thankfully, this didn't call for any mashed parsnips, or the like.
I was concerned the pastry would be difficult to work with, but it went quite smoothly. I needed dramatically less water than the recipe called for, but with pastry you should always add it sparingly until your dough comes together. If you've been looking for a way to ease into using whole wheat flour, this might be a good transition. The boys both really liked the dinner. Because it does not have any meat substitutes, re-heating should go fine. I imagine they will probably just get eaten cold for lunch tomorrow. The recipe makes four substantial "strudels."
You Will Need:
1 1/2 cups wholemeal flour
2 tablespoons shredded Gouda cheese (I used Swiss)
1/2 tsp dried mixed herbs (I used thyme and parsley)
1/2 cup margarine (I don't buy margarine, so I used butter)
2/3 cup ice water ( I needed about half of it)
1 teaspoon lemon juice
Combine flour, cheese and herbs in a bowl. Cut in butter. Combine lemon juice with water and add a tablespoon at a time tossing it over the dough until it comes together in a ball. Gather it up and roll it out quickly into a rectangle. Give it three turns like making puff pastry (in both directions) and then wrap in cling film. Chill until needed.
Preheat oven to 400 degrees F. Grease a baking sheet.
For The Filling:
2 onions, finely chopped
3 cloves garlic, finely minced
1/4 cup butter
2 tomatoes, chopped
2 tablespoons chopped fresh parsley
Salt and pepper
1 teaspoon paprika (I used a tablespoon-we really like paprika here)
1 egg, beaten
1 cup "curd cheese" (I used cottage cheese I drained and put through a food mill)
1/2 cup Gouda, shredded (I used Swiss and Cheddar)
1 tablespoon tomato paste
2 cups cooked and drained frozen spinach (Squeeze out excess water through a dishtowel)
In a large pan, cook the onions and garlic in butter until golden. Stir in the tomatoes, parsley and salt/pepper, and paprika. Cook a few minutes to blend, then remove from heat.
Reserve about a tablespoon of the egg for brushing the tops. Add the rest to the cheese, cottage cheese, spinach, and onion mixture. Blend together well.
Divide the dough into 4 pieces. Roll each into a very thin rectangle. Spread the filling in the centre of each, leaving a good margin around the edges. Roll-up like a strudel. Pinch closed and place on a well-greased, or parchment lined baking sheet. Combine reserved egg with a bit of water and brush on strudels. Bake 30-35 minutes or until golden. Serve hot.


Untitled Basic Web Content
Friday, June 15th
Reservations are available from 5:30 PM-7:30 PM
**Thursday, July 14th 2:00PM Cutoff**
Untitled THREE COLUMN LAYOUT
Virginia Green Salad
Soup du Jour
Served with steamed broccoli and corn on the cob and
Whole 1.25# Lobster
sautéed in butter, served on bibb lettuce
We will offer a limited a la carte menu with the lobster selections.
(prices subject to change based on a fluctuating market)
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 11.3%.
*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.


Soups are a good way to get easily digestable nutrient dense, warm food, and get extra fluid. This is especially important under the stress of cytotoxic cancer therapies.
The following recipe has plenty of chlorophyll rich greens for their vitamins, minerals and fiber, medicinal mushrooms for immune system support and liver function, as well as bone marrow to fortify what is termed in Asian medicine as essence or jing.
1 Beef Shank, w/bone
1 Bunch Kale
2 Shallot Bulbs, Separated and chopped
1 Garlic Bulb, Separated into cloves
Ginger Root, Sliced
1 Cup Italian Parsley
1 Baby Bok Choy
∏ lb. Carrots
6 oz. Shitake mushrooms Sliced
1 Small Bunch Sage
∏ oz. Chives
1 Cherry Tomato, Quartered
Ground Black Pepper
Splash Balsamic Vinegar
Cook meat (attached to bone) with a few cloves of garlic, a few mushrooms and ∏ of the shallots in a shallow roasting pan for 30 minutes @ 425 degrees, increasing temperature to 450 degrees for an additional 10 minutes (total cooking time = 40 minutes).
In a large stock pot combine cooked meat and bone with remaining ingredients, excluding black pepper & balsamic vinegar. Add 15 cups of water. Bring to a boil. Add black pepper and balsamic vinegar. Cover, allow to cook at a slow boil/simmer for 6 ∏ hours. Remove from heat.


Casa Baeza is old Truckee at its best: unpretentious, straightforward and partial to a strong adult beverage. The family-owned Mexican restaurant serves the standard staples like fajitas, enchiladas, rellenos, tacos and a variety of specialties such as steak ranchero. Prices are affordable. A little-known tidbit about Casa Baeza is that it serves breakfast dishes all day. So if you’re dealing with a hangover, it’s a great place for a hearty order of huevos rancheros or huevos con chorizo. The breakfast tip may even need to be followed up on after a night at Casa Baeza’s bar, which is stocked with an impressive array of tequilas, some of which you may have never seen or tasted before. If in town around the Fourth of July, look for Casa Baeza’s annual street party with great Mexican music, food and drink right in front of the restaurant.
Weekly Lake Report
Brought to you by:
WinterWonderGrass Festival • Olympic Valley
Wednesday, February 15th 7:00 pm
View All Events!


We proudly serve the taste of the Himalayas, here in the beautiful city of Roseville. With a lot of experience in the food industry, our staff is dedicated to provide the high level service to our customers with the best taste you can ever imagine. Come join us on this journey and give us a chance to serve you with the best we have. Himalaya-Hub welcomes you all.
I had fish curry on the lunch and took home an order of Mulligatawny soup. Both excellent. Will definitely return and take family and friends. Glad they offer delivery.
Wonderful food. Everything is made fresh and you can tell. Its Indian with a twist which is done right. If you are looking for food from Napal then this is your spot. Mo-mo a few different ways and all are great.
Especially good food. We enjoyed talking to the waiter about their preparation. They just need to spruce up the decor a bit to match the quality of the food.
Excellent food momo( potstickers) are made from dough not wrappers. Loved all the food; had to go for lunch and dinner same day!! A must try place!! No Regrets!! I will visit you next week too!!


Creative responses by students from the
School of Journalism, Media and Cultural Studies
Maria Aguado’s father is from Andalusia and she lived in Barcelona for many years. She draws on her experience of Iberian cuisine to explore the food cultures of people from Spain living in Cardiff. She reflects on how food becomes particularly meaningful when living a long way from home, especially in times of insecurity, such as the lead up to Brexit and the anxiety this causes for EU nationals.
Food evokes a sense of place like no other aspect of our lives. The smell, taste, and texture of a dish can instantly transport us to when and where we last ate it. Special foods add meaning to holidays and preparing them can become the most meaningful way we preserve our traditions. Simpler dishes remind us of home and who we are.
Spain is a country of contrasts and differences. For example, some people from Catalonia in Cardiff will identify as Catalan, some as Spanish. These affiliations will be felt with varying degrees of strength, and have become particularly charged due to the referendum in Catalonia on independence and its aftermath. However, culture in Spain, whether you see Spain as one nation, or a state made up of many nations, is united by the importance it gives to food in everyday life. Enjoyment of a meal depends as much on the quality and freshness of each ingredient as it does the skill of the cook. Communal mealtimes can be hours-long affairs, each course being drawn out by conversation and wine. Many good Spaniards go to their mothers’ homes most Sundays for dinner, a ritual that can consume the entire day, well into adulthood.
When they move overseas, people often miss food above everything else left behind. And it’s the everyday foods, rather than elaborate special occasion dishes, that remind them of home. Jordi Sánchez, 45, from Barcelona in Catalonia, is an Occupational Therapist and has lived in Cardiff for nearly 18 years. When he thinks of home, it’s potajes, the thick stews traditionally cooked over low heat all day long, that come to mind. ‘For example, the ones with chickpeas, lentils, or potatoes and a bit of salt pork cooked with a base of tomato, onion, peppers and garlic,’ he says.
A particular favourite he mentions is cocido, the combination of chickpeas, vegetables and different types of sausages cooked with a ham bone that many food scholars believe has its roots – without the pork – in Jewish Sabbath meals, which had to be started before sundown on Fridays and left to slowly cook without being touched until the following day. Jordi was at boarding school as a child, and these types of dishes were served most days. He says, ‘You ate one kind or other almost every day, except Thursdays it was paella, and chicken on Sundays. It’s probably changed nowadays, but that’s what I remember.’
Two Catalan dishes that Jordi mentions are esqueixada de bacallà, a salad of shredded salt cod, tomatoes, and black olives dressed with olive oil and vinegar, and samfaina, similar to a ratatouille, containing aubergine, tomato, onion and green pepper that are slow cooked into a thick sauce that can be served with any type of meat or fish, but is most often served over chicken.
He also remembers special treats made at school to celebrate All Saints’ Day. ‘We kids would go out and collect chestnuts from the trees to roast for the castanyada,’ he says. They would also make panellets, small sweets made of ground almonds mixed with sugar and a little potato then rolled in pine nuts and baked.
Javi Somavilla is originally from Gijón in the Asturias region and has lived in Cardiff for the past four years, with a previous four in Scotland. He works as a sous chef at a four-star hotel in the city centre. A dish he remembers with particular fondness is fabada, an Asturian white bean stew made with chorizo, salt pork, and the blood sausage morcilla. ‘It seems incredible that people here in Wales don’t eat this type of thing,’ he says.
He also recalls going to his grandparents’ home for the large Sunday dinner that in Spanish families often stretches from mid-afternoon to early evening due to the ritual of the sobremesa, conversation had over a shared meal. ‘My grandmother would be in the kitchen all day cooking,’ he remembers. Some of his favourite dishes she made were salt cod, almond and apple tart, and requesón, a fresh white cheese.
Spain is made up of distinctive cultures, each with its own strong culinary tradition, and Spaniards overseas particularly miss the foods of their own communities. Spanish teacher Nacho Pascual, 50 and another Barcelona native, has lived in Wales for three and a half years. The foods he most associates with home are botifarra, a spicy white pork sausage which is traditionally served with mongetes, large white garlicky beans, and the rustic bread called pà de pagès served topped with crushed tomato, garlic, olive oil, and cured ham.
‘There’s a dessert I really connect to my past that’s called torrijas,’ he says. ‘It makes me remember my childhood.’ His grandmother used to live with his family, and torrijas were one of her specialities. Similar to French toast, they’re made of bread soaked in milk and egg, then fried and dusted in cinnamon and sugar. Nacho’s grandmother also made meringues, and he says he now makes both these sweets for himself.
Josep Gomis, 40, is from Tarragona in southern Catalonia. He’s a teacher and has been in Cardiff since 2007. He loves to cook and often makes Catalan dishes, such as espinacs a la catalana, spinach sautéed in garlic and olive oil with raisins and pine nuts, and fideuà, which is basically a paella made with very thin noodles rather than rice. When he goes back to Catalonia for visits, he brings back a variety of tinned foods and charcuterie. He laughs, ‘Every time I go to Spain, I return with my suitcase full of food.’
Asked if there’s anything he misses but can’t find in Wales, he says, ‘The foods I need are available, the meat here is really good. Fresh items are a bit harder, but you just have to put in some effort.’
The others agree that cooking their own foods in Wales is easy for the most part. There are a few ingredients that prove elusive, however. They all note the limited selection of fresh fish and seafood available. ‘There are some things that you don’t find in restaurants here, like snails or octopus,’ Jordi says. Josep is frustrated at the difficulty of finding good rabbit, a Catalan favourite. ‘Here, most people see rabbits as pets, and it’s rare to use them as food,’ he notes. ‘You can sometimes find them from China or as game meat, but those have a really strong taste.’
All four men have a passion for food. They speak about the dishes they most associate with Spain with an obvious delight in discussing each ingredient and describing their preparation. They’re also very aware of the emotional links to their origins that cooking these dishes themselves provide. Josep says quite simply, ‘In Spain, food is important. It matters to people.’
Recipe: Tortilla de Patata
Well-known both within and outside of Spain’s borders, the tortilla de patata, also known as tortilla española, is one of the country’s most popular dishes. A simple fusion of egg, potato, and onion, its ingredients are inexpensive and readily available in most places, making it an easy dish to replicate.
Before Jordi moved to Wales, he spent nearly ten years working in a busy bar in the centre of Barcelona. He helped with food preparation, and learned to make a variety of tortillas, including the classic potato version. He stresses that you shouldn’t be tempted to finish the tortilla off in the oven, as many English-language cookbooks suggest, as baking in the oven gives a different consistency to the eggs than cooking them in a pan will. To get an authentic final product, please grab a plate and flip.
Jordi Sánchez’s Tortilla de patata
4 medium potatoes
2 medium onions
Peel the potatoes and cut into 1cm chunks. Peel and dice the onion. In a 15cm pan, heat abundant oil over medium-low heat. Add the potatoes and onions, and add salt to taste. Cook on fairly low heat until the onions are transparent and the potatoes can be easily pierced with a fork. Do not allow to brown. Remove from heat and let cool slightly.
In a large bowl, beat the eggs with a little bit of salt. Add the potatoes and onions. Do not mix too well or the egg will begin to set. Add more oil to the pan and when hot, pour in the egg mixture. Cover and cook over low heat. When the edges of the tortilla are set and begin to pull away from the side of the pan, take a fork and move gently aside to see if the bottom has also set. The centre will still be fairly liquid.
Take a flat plate and place over the tortilla. Flip the pan and remove. Your tortilla should be on the plate, cooked side up. Place the pan back on the heat, add a bit more oil, and gently slide the tortilla back into the pan. Let cook, uncovered, until done.
Serve with crusty bread and a salad.
Maria is originally from the United States and grew up with a food culture that combined influences from both her Appalachian mother and Spanish father. She spent the 1990s in Barcelona, Catalonia, then moved to Cardiff, which has been her home for the past 18 years.
Further articles from Planet Platform:
Retracing Wales: Barry
Reflections on 'Welsh Keywords'
Flora and Fauna
Retracing Wales | Discover the Shape of a Nation


HAMPTON ROADS, Va. (WAVY) – Many people in Hampton Roads adopted new ways of life during the pandemic, including grocery delivery. One local company has become pretty popular for their fresh produce delivery.
They call themselves “veggie fairies,” because they collect the fresh locally grown produce your family picks out and then drop it right on your doorstep.
Kerry Schiffer has been a veggie fairy for about a year, and early on Thursday mornings she meets near Pembroke Mall to pick up her orders.
“We meet here at this stop and get all of the boxes off of the truck they get piled up behind our cars. We go through and make sure that all the fruits and vegetables look great and are what they are supposed to be,” she said.
The fruits and veggies are grown locally.
“Many of the farms are local. There are a few farms that are located right in the middle peninsula, so super close,” she said.
The company Seasonal Roots prides itself on using produce from the area.
“This way they can have the healthiest options and it’s easier cause sometimes you go into a grocery store and you see organic this or that; it’s overwhelming, but here it’s a selected menu and it’s easier to zone in on something and to find a recipe to then put it all together,” she said.
Once she has checked all of her boxes, Kerry heads out for delivery.
Her first stop is to Meghan Raftery.
“I like that there is a couple of things that we are kind of picky about in our house so like coffee is one of those and just fruits and vegetables that we wouldn’t normally prioritize and now we have a better sense of what grows around here,” said Raftery.
She says it helps her family stay healthy, but also makes her feel good about helping the local economy.
“Just the idea of the produce being local is good from a philosophical standpoint because you’re helping the local community, but the food is just so fresh,” she said.
Seasonal Roots makes deliveries every Thursday in Hampton, Chesapeake and Virginia Beach, but the market opens on Fridays each week. If you are interested click here.
The company is also hiring.


Aloo Tamatar ki Sabzi of Bharatpur
Bharatpur, a district in the state of Rajasthan, houses the most famous bird sanctuary of India. The trip is a one day long tour and gives a glimpse of some of the rare and endangered birds that come in from different parts of the world during different seasons. It is the best place to visit during the winter season since during this time, maximum variety and species of birds come to visit the sanctuary.
But after a tiring journey of the Bharatpur Bird Santuary, when hunger hits you and you feel like enjoying a local delicacy of the place, then the best way to satisfy your stomach is to enjoy the famous Aloo Tamatar ki Sabzi, which is easily available at the local dhabas and restaurants. It is a dish that is made during the fasting period of the Navaratri, which is one of the longest and most celebrated festivals of Rajasthan. It is made without the use of any onion or garlic making it a completely vegetarian dish.
It is enjoyed best with a Dhania Chutney and Bajre ki Roti, made of a special kind of wheat produced mainly in Rajasthan or Puris. Let’s find out how to prepare it at home as it is a very simple dish that can be easily prepared with simple ingredients.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients for Aloo Tamatar ki Sabzi
- Potatoes or Aloo (1 extra large or 2 medium)
- Tomatoes or Tamatar (4-5 medium)
- Cumin seeds/Jeera (1 teaspoon)
- Red chilli powder (¼ teaspoon)
- Black Pepper Powder or Kali Mirch Powder (¼ teaspoon)
- Water (1 cup)
- Oil (1 tablespoon)
- Ghee (½ tablespoon)
- Coriander leaves for garnishing
- Rock salt or Sendha Namak (To Taste)
Preparation of Aloo Tamatar ki Sabzi
The first step requires you to boil the potatoes but they should not become crumbly or over boiled. Then peel off the potatoes and cut them into small dices and take a wok or a flat pan. Then heat the oil and then add the ghee so it does not get burnt beforehand and add the cumin seeds and sauté them on medium heat till they are browned.
Chop the tomatoes and add them to the pan or wok and sauté it till they are soft and leave the oil and ghee by the sides. After this, gradually sprinkle the red chilli powder, black pepper powder and mix it well till the spices are fried properly. Finally, add the potatoes and salt or Sendha Namak and fry them with the spices and tomatoes. Add water and let it simmer for 8-10 minutes. Then smash a couple of dices into the curry to make the gravy thicker and then let it simmer for a minute. To complete the dish, add the coriander leaves for garnishing and enjoy it with Puri or typical Rajasthani style Kachoris.


I’ve always overlooked the cucumber as a boring vegetable, well it’s actually a fruit — the whole seed thing. Recently, however, I find myself turning to this magical produce at almost every meal. These green gems are truly miraculous; they’re your ticket to health. They help with everything from fighting cancer and replenishing vitamins to helping with bad breath and hangovers! Seriously, google the cucumber.
I use it as the base for my morning juice or smoothie. There is so much water and nutrients in it you could just drink the cucumber water on its own. You can also try it with kale/spinach, celery, apple, ginger and lemon or mix it up with watermelon and mint.
For lunch or snack time, I top a piece of ezekiel bread and avocado with cucumber and dill, which has taken the place of my beloved cucumber sandwiches that require cream cheese. Or if I need a kick I use chipotle pepper flakes instead of dill. It’s also great base for cold soups and let us not forget about how it transforms gazpacho.
More than tasting great, if you run hot and have excess pitta, (the Ayurvedic way of loosely saying you’re hot-tempered, competitive, perfectionist, type A), then cooling foods like cucumbers can balance that excess heat. Healing from the inside. Nice.
Remember, cucumbers are number nine on the dirty dozen list compiled by the Environmental Working Group, so, if you don’t buy organic, please take the skin off before using them…otherwise all these benefits are counterproductive.
Try this recipes to get you started…
Cucumber and Avocado Soup (from Kris Carr’s cookbook)
8 cucumbers, roughly chopped
1 jalapeño, no seeds
1/2 bunch of cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
Blend all ingredients in a high-speed blender until pureed. Pass through a colander or china cap. You can top with corn kernels or chopped red pepper. Season according to your taste. Happy eating!


My new obsession
So the other day I was needing to make lunch for the kiddos. PB&J is my favorite standby and I was out of anything else anyway. But whoops, I was out of bread, too. So an idea came to me…tortillas would be great for this! So I looked up how to make them. Didn’t sound too hard, so I gave it a whirl, altering alot as I went. I’ve always loved homemade tortillas and with these, I can be sure there’s no junk or piggy products 🙂
2 cups flour (I use 1/2 white and 1/2 whole wheat)
1/2 tspn salt
1 tspn baking powder*
1 1/2 tbs coconut oil
3/4 cup water
Whisk the dry ingredients together. Work the coconut oil in with your hands. The original recipe said to work it (well, their ‘it’ was lard) until it had the consistency of cornmeal. I’m not sure what that means since I rarely use cornmeal, so I work it in until I can’t feel any clumps of the oil.
Stir in the water. I always seem to need a little more to get the right doughy texture, but then add more flour to get rid of the over-stickiness of the dough. Maybe there’s a better way? Ha!
Anyway, make the dough into a ball and then divide equally until you get the size you want. I usually make 8 balls from this recipe.
On a *very* floured surface, roll out the dough into ‘circles’ with a rolling pin. I am unable to make circles, but my tummy has never complained at the shape! The original recipe says to use a floured rolling pin. How anyone ever gets flour to stick to a rolling pin, I’ll likely never know! I throw the flour on top of my dough and do it that way.
Have a nice large pan on low-medium heat. I suspect a cast iron skillet would be best for this, but alas, mine is still packed away somewhere…
Anyway, place the tortilla on the skillet and heat until bubbly. I find that I have just enough time to roll out my next one before it is ready to flip.
It should look like this when you flip:
It does not take nearly as long to cook the other side as it does to cook the first, so be watching.
*Since keeping the days of unleavened bread, I rarely, if ever bother purchasing baking powder. But I always have baking soda since I do EVERYTHING with it (another post…). So, I substitute 1/2 tspn cream of tartar plus 1/4 tspn baking soda.
My favorite way to eat these is just by themselves! But, I love them for pb&j too. (Btw, I use almond butter and lately homemade muscadine preserves!).
Here you go and enjoy!


There’s been a great deal of talk about Greek debt lately, and I wanted to turn the spotlight on another Greek specialty: Yogurt.
Greek yogurt is a thicker, creamier version of regular yogurt that’s become popular over the last few years, largely due to its health benefits and versatility. The yogurt is somewhat plain on its own, but is excellent with fruit, granola, or grilled vegetables. Topping any of the aforementioned with agave nectar completes the dish.
Greek yogurt is also a good substitute for sour cream, and is excellent as a dip or dollop in soup. Chobani is a popular portable option, but Costco carries two large containers for about $8.
3 thoughts on “It’s All Greek Yogurt to Me”
Time Magazine is thinking the same thing: http://www.time.com/time/magazine/article/0,9171,2117230,00.html
I always like the taste of Greek yogurt. Most of the time i use it as a substitute for sour cream. *.*.`


Arizona Wine & Dine
April 5, 2016
6pm – 9pm
The Scottsdale Quarter
The Arizona Wine & Dine Culinary Festival showcases the world-class culinary scene of Arizona’s most prominent resorts and restaurants. Premiere chefs from 18 – 20 of Arizona’s finest hotels & resorts present tastes of their signature gourmet cuisine while fine wine, craft beer and signature cocktails are featured from local and national purveyors.
Enticing new enhancements are added each year to this evening of epicurean delights and fine wine to command a sell-out crowd each and every year. A sommelier-led Sip and Savor Experience, silent auction and live music provided by local favorites Nate Nathan and the MacDaddy-O’s, where among the highlights from 2017’s Arizona Wine & Dine. This year’s event hosted at the Scottsdale Quarter welcomed over 850 patrons comprised of Arizonans, visitors, association members, legislators, business leaders and industry stakeholders.
For more information visit azwineanddine.com


Six big peanuts diet slim woman is you
According to a study published in the International Journal of Obesity, those who are accustomed to eating peanuts and peanut butter can instinctively control the intake of appetite and temperate transformation.
Eating peanut butter diet research found that greedy peanut butter can be full but not easy to gain weight.
Many people may think that they are surprised. Because peanut butter is a high-concentration food, two spoonfuls of peanut butter contain 16 grams of medlar and 200 calories, but many people also neglect a little. Peanut butter is easy to make people feel full.
Eating peanut butter can reduce people’s appetite, prevent people from overeating, and effectively control the amount of food, which can help people lose weight successfully.
After eating peanuts and peanut butter, you won’t think you are hungry for two hours to two and a half hours. If you eat snacks like other cakes, less than half an hour, calcination will come.
Eating peanuts is also good for your health.
This discovery has provoked people’s common sense. People have always thought that eating high-grade foods like peanuts and peanut butter is easy to gain weight.
But the study found that eating peanuts and peanut butter often never causes weight gain and reduces the incidence of high blood pressure.
Adults contained in peanuts are good for human health, and the inclusion of mono- and poly-unsaturated adults is good for heart health.
Eating cooked peanuts to lose weight Raw peanuts contain nutrients that are much higher than cooked peanuts.
Especially the red peanuts and clothes together can fully support the stomach. It is also very useful for women during menstruation, pregnancy, postpartum repair and blood supplementation.
At the same time, red peanuts can also raise hair.
However, it is not recommended to eat too much daily, about 50g is a suitable amount.
銆€銆€Although raw peanuts are rich in nutrients, if you want to lose weight, cooked peanuts are obviously better.
Because some of the oil is separated during the ripening process, it is not recommended to eat cooked peanuts made by frying and stir-frying. As long as the water is boiled, the nutrients of most raw peanuts can be preserved.Will increase, it is very beneficial for weight loss.
Eating fried peanuts and losing peanuts is also an inedible food in American life.
Various flavors of fried peanuts are packaged in small bags and sold separately in vending machines in public places such as schools, buildings, and hospitals.
For those who love peanuts, it is very addictive, but this small package of peanuts can relieve fatigue and is not easy to eat. It is one of the good snacks.
Eat fresh peanuts to lose weight and eat about 10 fresh raw peanuts every day. After chewing and then swallowing, people with sensitive stomach can peel off the red peanut skin and eat it. The peanuts have a strong feeling of fullness.It can effectively control the amount of food and supplement the body with nutrients.
Do not eat fried peanuts or multi-flavored peanuts because of their high content.
Peanut red jujube soup diet method to prepare your favorite red beans or black beans soaked in salt water for a whole night, the next day with clean water to wash.
Then pour them into the pot, then pour the washed peanuts and red dates together, add the right amount of water and rock sugar, cook and let cool, there is a refrigerator to eat as a dinner, this peanut soup for weight lossThe effect is very good.
Peanut barley porridge diet method to wash peanuts, red dates and coix seed together with the pot porridge, adhere to the daily consumption, not only can supplement the supplement while reducing the supplement, but also the effect of detoxification, can not lose weight, butCan help women breast enhancement, is a very nutritious detox slimming porridge.


I’m eating an apricot, actually two apricots from the basket I bought, and remembering that July after Ali’s wedding when we were having breakfast at the hotel and you loaded up on apricots because they were so juicy, saying, these Turkish apricots are wonderful. I never tasted apricots this sweet.
It was one of those moments that replays itself in my head every time I eat an apricot even though my first memories of apricots are of my mother who loved that particular fruit and said something similar whenever she was biting into one, though without the reference to Turkey because she had never gone there, or here, actually, since it is where I live now.
Fruit. I think of you a lot when I eat fruit. There were always different types of fruit on your kitchen table that you were slicing for me to eat. Watermelon, for instance, is something I can’t eat without remembering it was one of your favorites. You’d drink the juice from watermelons after eating a whole bowlful. I’d be picking the seeds out with my knife while you were digging in with abandon, savoring the smell of freshly cut watermelon.
There are certain types of fruit that I associate with people: green apples for one, bananas for another, cherries for my grandfather, grapefruit and prunes for my mother, and apricots, watermelon, Chinese pears, pomegranates, star fruit, dates for you. I imagine sitting in the breakfast nook of your kitchen in Bayside at around one in the am while you slice up fruit for me to eat with the tea and wine you have poured into our cups/glasses as we sit and talk after returning from the last show of a movie we saw in Manhattan. It seems you were always slicing fruit for me to eat with those beverages of choice in your kitchen. Maybe you were trying to counteract the wine, stuffing vitamins down my throat in an attempt to prolong my health, which, thankfully, has been the best of all my friends, as you’d like to point out, and possibly you thought you deserved some of the credit for that because of all that fruit, and vegetables, but that’s another story, you made sure I ate.
Love comes in many forms and feeding someone, slipping food onto their plate during meals, cooking favorite dishes, putting those lichee nuts or rapeseed into the grocery cart because you know they love them, well that’s a kind of love that goes beyond self into that sphere of concern for the well being of someone you wish will live a thousand years. It’s something mothers do, and wives and husbands, or at least the kind you want to marry because you know they treat food as if it were some sacred object, a special, holy gift that they are bestowing on you. And it is, since food is life, and as they pass that bowl of rice, that plate of tomatoes sprinkled with olive oil and basil, that bowl of cherries, that sliced apple and walnuts, that apricot, they are giving you hope for the future, a wish of long life, a dream of tomorrow.
And I think of you, my dear friend, as I eat my apricot and though we are thousands of miles apart and will, in all probability, never live in the same city again, I will not forget your acts of kindness, just as you seem never to forget mine, and the love we shared passes continually between us, from one apricot to the next, from my mouth, my heart, to yours.


The Swedes, Puerto Vallarta
The Swedes is one of our favourite restaurants in Puerto Vallarta, this is a must
This is one of our favourite restaurants and a must when in Puerto Vallarta, with dishes like Beef Tenderloin cooked to your liking, served with Bacon filled Roasted Potatoes and Vegetables. Or Salmon Filet drizzled with a Lemon Cream Sauce and accompanied with Baby Potatoes and Green Beans, to name just two of the many delicious meals on offer in this friendly gay owned restaurant.
Here are the hotels we recommend that have good reviews and keep you close to all the action
The bar is open until late.
The best place to stay in Puerto Vallarta is in the Romantic District or old town, close to the gay bars and clubs. Hotels here tend to be small and simple, but offer clean rooms with great access to the beaches and amenities nearby.
The Mercurio is in Vallarta’s main gay neighborhood, surrounded by bars and restaurants. The city’s gay beach is just a 5 minute walk away. All of the air-conditioned rooms have a flat-screen cable TV, free Wi-Fi and a safe.
Send this to a friend


Will be lowering temps on the thermostat tomorrow. Will be set to turn off at 90*F and back on at 85*F. So far the girls have eaten about 10 pounds of chickie food and about 1 cup of chickie grit. They've used 50 or so paper towels and about 1/10th of a bale of pine shavings. They go through about 1/2 gallon of water a day. Used pine shavings and paper towels will be added to the next compost pile to become part of the garden that will help feed my husband and I, and my resident hens. The hens, in turn, will produce more compost materials, and food for our doggies and for us. Right now I am giving away about 5 dozen eggs a week at work and still have too many eggs. But then, that's what happens when you have 20 something little biddies!
No chickies were baked during the setting up and testing of the thermostat and remote temperature sensors!


People like to eat something delicious and simple. This is the reason why they like to go to the restaurants. On the other hand, some people want to be a professional chef to serve a delicious food.
If you are a chef it means you can start a new business as a cooking trainer. Just promote it directly to your students so they have interest on your cooking class. Using personal chef powerpoint design template is a perfect way to support your presentation. The design is supported with the picture of professional chef and it helps you to make sure the audience that you will give the best cooking class. This food powerpoint background also have very soft color in which it is the combination between light green and white. The positive sense is delivered from this background because you can see the chef is smiling to you and your audience.
The most important thing is that you can download chef powerpoint template for free. Later, you can just write the subtitle and the name of your cooking class course. Just use this smiling chef powerpoint template to support your presentation and it hopes that you can get more students to follow your cooking class and it means you get more benefits from this simple promotion.
Need Professional and High Quality UNLIMITED Animated Powerpoint Templates, Clipart, and 3d graphics? Get it on Presenter Media.For Limited Time Only, get 40% Discount just for USD $ 59.95 a year (normal price: USD 39.95/month)Use this link to activate discount


Benefits of Raw Honey...13:03
As many of you may or may not know...Honey can be very beneficial to all of us! Honey is a natural source of goodness that has uses to reli...
As many of you may or may not know...Honey can be very beneficial to all of us! Honey is a natural source of goodness that has uses to relieve skin and give us a glow; thus benefit our body in different ways . Honey is not only sweet but healthy, which is hard to believe. But true! Keep reading on, to find out more about the uses of Honey. Maybe all of us can start to think of ways we can all incorporate honey into our daily skin care routines?
Sugar can be substituted with honey in many food and drinks. Honey contains about 69% glucose and fructose, enabling it to be used as a sweetener that is better for your overall health than normal white sugar.
Though honey has more calories than sugar, when honey is consumed with warm water, it helps in digesting the fat stored in your body. Also, honey and lemon juice as well as honey and cinnamon help in reducing weight.
honey contains about 64 calories per tablespoon. Therefore, honey is used by many people as a source of energy. honey can be easily converted into glucose by even the most sensitive stomachs, since it is very easy for the body to digest this pure, natural substance.
Improves Athletic PerformanceResearch has shown that honey is an excellent aid to helping boost the performance of athletes. Honey is a great way to maintain blood sugar levels, muscle recovery and glycogen restoration after a workout. As well as regulating the amount of insulin in the body, as well as energy expenditure.
Skin care with milk and honey
Milk and honey are often served together, since both of these ingredients help in creating smooth, beautiful skin. Consuming milk and honey every morning is a common practice in many countries for this very reason.
Honey is antibacterial so it's great for acne treatments and prevention. Nonetheless Honey can also be useful when slowing down ageing because it's filled with antioxidants. What's great about honey is that it's extremely moisturizing and creates a glow! Also honey clarifies and opens up pores making it easy to unclog.
Because of all these uses said above about the benefits of Honey; there are so many honey DIY treatments , exfoliates, masks, spot treatments we could try out if we have the time...
Take a look at this website for some great DIY honey masks :)


Recently we saw a post about Too Much Chocolate Cake on our sister-in-law, Ashley's, blog. This reminded Jeff of how much he loves it and it reminded me of the cake my Granny Giddens would make for everyone's birthday, every year. We call it Chocolate Chocolate Chip Cake. We usually slice it and freeze it and eat it for days!
Jeff wanted to make it so we got all of the ingredients, but then he was busy designing our blog, so I offered to bake the sweet confection he so desired. He was very reluctant. I know he wanted it to be perfect, so this only fueled my fire to show him I could!
The recipe includes a box of pudding, so the batter was basically like a bowl of pudding loaded with chocolate chips. I wasn't too sure if it was going to turn out... Jeff had ordered pizza so I ran to pick it up and left him to take the cake out of the oven. I told him it needed a few more minutes and left. When I came back he said I had told him too long and that he was pretty sure it was burnt. He thought there was a chance I ruined his favorite cake - I was pretty nervous.
The next day we took it to the Beaver's house to watch General Conference... Let me just tell that cake was AMAHZING!! It was unbelievably moist and I wanted to eat the whole thing.
This weekend we also made two more for my three siblings who have April birthdays. I think I know what I'll have for dessert tonight! (My mom just called and said that she thinks it's better the next day. Maybe that's the key!)
- 1 (18.5 oz.) package Devil's Food cake mix * Our box was only 15 or 16 oz and it still worked
- 1 (5.9 oz.) package Jello instant pudding mix * Use Jello Brand - we've heard it's better
- 1 c. sour cream
- 1 c. vegetable oil
- 4 eggs
- 1/2 c. warm water
- 2 c. semisweet chocolate chips
- powdered sugar (optional)
- Preheat oven to 350 F (175 C).
- In a large bowl mix the following: cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- Stir in the chocolate chips and pour batter into a well greased 12 c. bundt pan.
- Bake for 50-55 min. or until the top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in a pan at least 1 1/2 hours before inverting onto a plate.
- If desired, dust the cake with powdered sugar


GUANGZHOU JIANHENG METAL PACKAGING PRODUCTS CO., LTD.
stainless steel keg
beer keg accessories
beer barrel keg 30L volume , with logo embossing with spear on top for brewing equipment
europe keg 50L capcaity, with DSI spear, A,S,D,G,M types , for brewing use
30L DIN beer keg made of stainless steel 304 , food grade , with micro matic spear
DIN keg 20L for brewery use,made of stainless steel 304, food grade.
beer barrel 1/6 US keg beer brewing equipment, made of food grade stainless steel
beer barrel 1/2 US keg 15.5gallon capacity, for brewery and beer factory
30L Europe keg stackable for beer brewing, made of stainless steel 304, food grade material
beer extractor tube, beer keg fitting, beer keg stem, extractor tube for beer barrel
Beer Spear for kegs and barrels
Popular AISI 304 Food grade stainless steel container drum draft empty Euro beer keg 30L barrel
10L US Beer Barrel For Micro Brewery , Standard Thickness 1.2mm / 1.5mm
US standard beer keg 5gallon volume, micro matic spear.
15.5gallon US standard beer barrel keg , for beer and wine and beverages use.
US beer keg 20L slim model with spears for brewing use
1 / 5