The food culture of the Philippines is sometimes overshadowed by it’s northwestern neighbors – Thailand and Vietnam. But the Philippines can easily hold its own on the global culinary stage and even came in second in a 2015 CNN poll asking readers what country was their favorite food destination.
To eat like a Filipino, all you need is rice and a bowl of adobo. Take chicken or pork, simmer in vinegar and soy sauce, and you get adobo – one of the few dishes in the Philippines that must have originated locally, without any foreign influence (the Spanish name is a later addition).
Adobo is as Filipino as you can get; it goes with rice and no other, and every province has its own way of cooking the stuff.
The Bicolanos of southern Luzon prefer adobo sa gata – adding coconut milk to the vinegar, and substituting green chili for peppercorns. In the Visayas islands, they add annatto oil to the braising liquid, to enrich the color and flavor of the sauce.
You can find Lechon almost everywhere in the Philippines. The most interesting thing, they eat with their bare hands. It’s a common food whenever there’s a celebration or festival in the Philippines and it brings people together because they don’t want to run out of lechon, ha! Although Pork Lechon is the usual lechon in the Philippines, there are also Chicken Lechon and Beef Lechon.
3. Chicken Inasal
For who love grilled chicken, don’t miss the extraordinary chicken dish, innasal. Why is it so special? The chicken is marinated in a sauce made of achuete oil, calamansi juice, lemongrass, pepper, salt, and garlic. All parts of the animal, even the offal, are grilled. To eat this typical Bacolod dish, you have to go with the garlic rice.
This simple dish is a combination of noodles and whatever meat or vegetables you want to add. Pancit is a name that originated from the Hokkien term ‘pian e sit’, which means ‘something conveniently cooked.’ It might be simple but it is rich with flavor and you will definitely love every bite of it.
In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig. The crunchy and chewy texture of this appetizer is a perfect match for a cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies. Credit goes to Aling Lucing, who invented this dish at a humble stall along the train railways in Angeles City, Pampanga.
This rich stew is made with peanut sauce and, customarily, oxtail, but other meatier cuts of beef can also be added in. Many Filipinos will consider kare-kare incomplete without a serving of bagoong (fermented seafood paste) on the side.
Tocino is the Filipino version of bacon. It is pork belly cured in sugar, salt, and various other spices then fried – yum! It is served as part of a common Filipino breakfast called tosilog. The name is a combination of its 3 parts: tocino, sinangag (garlic fried rice), and pritong itlog (fried egg).
There are lots of different versions of the silog breakfast trio that simply replace the Tocino with another meat options. Tapsilog features marinated beef (‘tapa’), bansilog has fried fish (‘bangus’), and maybe the least adventurous choice is hotsilog which simply includes a hot dog.
Balut is popular street food, which originated in the Philippines and is also frequently found in Vietnam, Laos and Cambodia. The ideal age of the duck embryo is 17 days when the chick is not old enough to fully show its beak, feathers, claws and the bones are undeveloped. Sounds disgusting? Well in the Philippines, balut is a popular childhood treat. Locals swear by it and will tell you what a nourishing and wholesome snack it is. It’s just 188 calories for each balut and it contains lots of niacin, riboflavin, thiamine, protein, calcium, iron and phosphorus.
Chinese-style egg rolls are quite common throughout Southeast Asia, adapting to local ingredients and tastes to become something utterly local. Filipino lumpia uses pork or beef, heart of palm, vegetables, and seafood—all tucked into a thin crepe and either fried or served fresh.
(There’s even a sweet version of lumpia, consisting of saba bananas and a little jackfruit rolled in lumpia wrapper and deep-fried with sugar—Filipinos call it turon.)
One version of lumpia does away with the crepe altogether, becoming lumpiang hubad, or “naked lumpia”, only known as lumpia because of its use of common Filipino lumpia ingredients.
Tamarind paste and calamansi (or Philippine lime) juice infuse the broth with its signature sour flavor. This version calls for salty chunks of pork and a splash of creamy coconut milk to round out things out.
Ube is a purple yam that is very common in the Philippines as a standalone dessert or an ingredient of another dessert. Actually, most of the purple desserts you’ll ever taste maybe has ube in it. It has a very gentle flavor, that’s why it blends well with other sweet ingredients.
12. Crispy Pata
Another pork dish you should try is crispy pata. It’s made of pork knuckle, which is boiled, drained, and then deep fried. The skin turns into crackling and it’s crispy, whereas the meat is delicate and juicy. In order to make this dish perfect, dip it in a soy-vinegar sauce.
13. Cassava Cake
If you are looking for traditional Filipino food dessert, nothing comes quite close to the popular cassava cake. The Pinoy dessert is made with freshly-grated cassava flour and coconut milk. The cake is traditionally baked on coals, which gives it a flavor that ordinary cakes do not have. What is great about cassava is that you do not have to feel guilty indulging because it is known to have a wide range of health benefits.
Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef. The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy.
15. Pork Barbecue
A merienda (snack in between meals) favourite in the Philippines is Pinoy pork barbecue. While this skewered sweet meat goes wonderfully well with the ubiquitous plain rice during meals, there’s also nothing like catching yourself hungry in the middle of the afternoon and conveniently walking down the street over to the vendors grilling them road-side for only PHP15 ($0.30) a stick.


I discovered this delicious Hidden Valley Spicy Ranch dressing about two months ago. We used it to make a southwest chicken salad for a late night meeting. So two nights ago, we made some bread battered fried chicken with gravy, green peas, baked macaroni and cheese and Jiffy's cornbread :)
We ate everything except one piece of chicken. So tonight while trying to decide what to eat, my SO, who loves burritos/wraps anything with a tortilla, made a roast beef tortilla. I decided what the hay, I'll make one too. But I don't like roast beef so I went to the fridge and got the left over chicken. Warmed it up, some corn (Mrs Dash's Fiesta lime seasoning, sugar, salt and pepper), lettuce, shredded cheddar cheese, and the Spicy Ranch dressing...Voila, a brand new meal. I call it my Overstuffed Southwest Chicken Burrito! It was delicious and did the job in curing my hunger!
Pictured are a couple of ingredients we used:
This is just one of the many remixes we've done in the last month. What are some things you do with your leftovers???


AZ Chickens and North Star Farms have collaborated to bring you American Bresse chickens. North Star Farms is highly touted, talented, popular, and in high demand for their White American Bresse chicks. By popular choice and recommendation in the American Bresse Chicken group and American Bresse Breeders Club, North Star Farm’s name brings quality and demand for their birds.
By collaborating, our farms are able to provide birds to our customers quicker, and from a farm closer to you. This reduces the transit time for the birds, reducing losses, while providing cohesiveness across the farms and offering more options to a wider demographic and market. Our farms and new collaborative projects look to bring restaurant quality meat, eggs, recipes, education, and resources for our customers by breeding the best Bresse found in the USA. Our farms are in works on additional Bresse projects that will be announced, as we provide unwavering dedication, support, and service... to God, our families, and our customers.
A bit about the birds:
North Star Farms and AZ Chickens are committed to consistently breeding forward the White American Bresse as a dual purpose, heritage breed with a focus on restaurant quality meat without sacrificing egg production. Our focus is to provide restaurants with a sustainable meat source, with free range and broody tendencies intact for the homesteading community. It is our hope that our collaborative efforts will both better the breed and foster the effort toward a written standard which fully realizes the potential of the breed in America.
For those intrigued by a more colorful flock, AZ Chickens breeds the Black and the Blue American Bresse, which provide a dual purpose, heritage poultry similar to the White American Bresse. The Black and Blue American Bresse maintain the same restaurant quality meat and egg production on a slightly smaller frame. All colors of American Bresse thrive in a homestead setting.
Both North Star Farms and AZ Chickens utilize Fertrell based feed recipes specifically designed for optimal performance, growth rates, and overall productivity of the American Bresse chicken.


Sweeter Than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Want to know how to cook using cacao nibs?
Can you bake with cacao nibs? You certainly can!
Click here to read more about Cacao Nibs, and my recipe for Cacao Nib Truffles too!
Cacao Nib Cookies
- Mixing Bowl
- Scales or Measuring Cups/Spoons
- Baking Sheet
- Greaseproof Paper
- Mixing Spoon
- 115 g Dairy Free Butter or Spread at room temperature
- 110 g Soft Brown Sugar
- 100 g White Sugar
- 1.5 tsp Egg Replacer mixed with 2 tbsp Water
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 130 g Plain Flour
- 100 g Cacao Nibs
- 0.5 tsp Baking Powder
- Preheat oven to 170c.
- Line a couple of baking sheets with greaseproof paper.
- Cream the softened spread with the sugars until light and fluffy.
- Beat in the egg replacer and Vanilla.
- Add the sifted flour, salt and baking powder and mix thoroughly.
- Fold in the Nibs.
- Spoon dessertspoonfuls of the mixture onto the prepared baking sheets, leaving 2 inches between the biscuits.
- Bake for 10-13 minutes, depending on how crisp or soft you like your cookies.
- Leave to cool on the sheets and then apply to mouth.


|Home||» Products||» Spirulina Powder||» Pure Spirulina Powder|
Pure Spirulina Powder
Product Code : 06
With one year of experience, we are engrossed in offering a superior quality of Pure Spirulina Powder. Offered powder is processed using fresh blue green algea and innovative processing techniques under the vigilance of our vendors diligent professionals. This powder is highly demanded in the market for curing various disease such as cancer, blood pressure, cholesterol and HIV. Available in different packaging option, this Pure Spirulina Powder can be purchased from us at the most feasible prices.
- Intense flavour
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- High health promoting properties
- No adulteration


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A Guide To Scottish Highlands Cooking
Scottish cooking is characterized by the excellence and quality of the natural products from river, moor, sea and farm. Soups. - These number Cock-a-leekie using fowl, cut leeks and prunes; Scots or Barley Broth, a vegetable and barley soup; Game Soup; Partan Bree a crab soup and Cullen Skink made with smoked haddock. Fish. - Of the many varieties of fish, pride of place goes to the salmon be it farmed or wild from the famous fisheries of the Tay, Spey or Tweed. Served fresh or smoked, it is a luxury dish.
Trout and salmon- trout with their delicately pink flesh are equally appreciated. Breakfast menus often feature the Arbroath Smokie - a small salted and smoked haddock; the Finnan Haddie, a salted haddock dried on the beach prior to smoking over a peat fire and the kipper a split, salted and smoked herring. Game the hills and moors provide a variety of game.
The best known are the superb red grouse and venison. Like salmon the raw material is either farmed or wild. Meat, with such first class beef cattle as the Aberdeen Angus and Galloway and home bred sheep, it is hardly surprising that the quality of Scotch beef and mutton is unsurpassed.
Desserts. - Succulent soft fruits (strawberries, raspberries and blackcurrants) ripened Slowly in mild sunshine make an excellent sweet. Other cream-sweets like Cranachan often incorporate one of the soft fruits. Atholl Brose is a secret mixture of honey, oatmeal, malt whisky and cream.
Cheeses. - Although not of international repute, Scotland possesses several home-made cheeses. Both the Dunlop cheese from Orkney, Arran and Islay and the Scottish Cheddar are hard cheeses. Cabot is a rich double cream cheese rolled in oatmeal while Crowdie is similar to a cottage cheese. Breakfast and tea-time. -
These two particularly Scottish meals provide the chance to taste porridge, a Smokie or kipper, a rasher of Ayrshire bacon, oatcakes, an Aberdeen buttery or a softie.
Tea-time specialities include shortbread and Dundee cake to mention only two of the many tea breads. Preserves.
Heather honey or Scottish made jam and marmalade make ideal presents to take home.


Ashitaba Powder (‘Longevity Leaf’)
$19.00 – $99.00
Ashitaba (Angelica keiskei) is a detoxifier of cells, very high in chlorophyll (a substance that has a molecular structure similar to that of human blood) and many other vital nutrients. It is one of the highest vegan sources of vitamnin B12.
Ashitaba is a green leafy vegetable that detoxifies the cells naturally. A celery-like vegetable of the Angelica family, Ashitaba is found in several places in Asia and Hawaii, where it grows exclusively on rich volcanic soil. Unlike celery however, Ashitaba is considered to be medicinal. Ashitaba is one of the most antioxidant vegetables.
Ashitaba is a plant that is very rich in minerals and phytochemicals because it grows only on volcanic soil. The main locations where it has been able to grow so far are some volcanic islands in Japan, and the volcanic slopes of volcanoes in Indonesia.
Ashitaba out-performs all other green leafy vegetables that were tested for their antioxidant potential based on the ORAC guide (Oxygen Radical Absorbance Capacity). Ashitaba is powerfully regenerative and may be consumed daily for life.
The Ultimate Green Leafy Vegetable – Ashitaba, or “tomorrow’s leaf,” is named for the plant’s remarkable ability to regrow leaves and stalk seemingly overnight.
Ashitaba has been called the ‘King of Alkalines’, as it has extremely alkalizing properties. It containing 11 vitamins, 13 minerals, chlorophyll, enzymes, carotene, germanium, saponins, proteins, plant fibers, glycosides, coumarins and a unique and rare class of flavonoids called chalcones which confer potent antioxidant activity.
This is the real Ashitaba (Angelica keiskei), not to be confused with ‘‘fake Ashitaba” (Longevity Spinach)
Recommended dosage: 1 teaspoon mixed with 1 cup (200 ml) boiling hot water, to drink after a meal, morning, noon and night. For best results, take one teaspoon in the morning and evening in a small amount of juice, or mixed into a tea or sprinkled over salads and other foods.
Contraindications: Ashitaba has a sweet herb-like taste and has no known contraindications. Since Ashitaba is basically a super-vegetable, there are no contra-indications as to how much you can eat.
Main recommended use: As a natural multivitamin and alkalinizer.
Ships DIRECTLY from Indonesia through our warehouse (no intermediaries)
* The above statements have not been evaluated by the Food and Drug administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
4 lbs (1814g), 3 oz (85g) (108 caps), 1/2 lbs (226g), 1 lb (454g), 2 lbs (907g)


A Simple Key For green tea antioxidants UnveiledThe highest ranked foods in four key groups are as follows: Fruits: blueberries, cranberries, and blackberries.
The recent chocolate was almost two instances stronger in antioxidants than red wine, two to 3 times stronger than green tea, and 4 to 5 moments stronger than that of black tea.
Outcomes from many animal and human experiments advise that plant chemicals in green tea called catechins, may assistance handle viral hepatitis, an inflammation of the liver. In these experiments, catechin was used by alone in quite high quantities.
Colorectal cancer. Reports on the effects of green tea on colon or rectal cancer have confirmed conflicting success. Some research demonstrate reduced threat in those who drink the tea, while others show enhanced possibility. In one examine, Gals who drank five or more cups of green tea every day experienced a decreased chance of colorectal cancer compared to non-tea-drinkers.
However, there have been studies of both green and black tea extracts influencing a gene in prostate cancer cells that may possibly make them considerably less sensitive to chemotherapy medication. For that cause, people really should discuss for their Medical professionals prior to drinking black and green tea or taking tea extracts when going through chemotherapy.
We recommend an item referred to as Vitrin to our athletes. Although dearer than operate-of-the-mill antioxidants, two Vitrin caplets include 29 important vitamins and minerals, in addition the antioxidant equal of 5 servings of fruits and vegetables.
Antioxidants are abundant in plant foods, especially All those that have brilliant colours. As of May perhaps, 2005, the most complete study in the antioxidant information of frequent foods that I know of was released from the June 2004 edition from the Journal of Agricultural and Food Chemistry
Scientists believe that green tea cuts down the risk of heart condition by decreasing cholesterol and triglyceride ranges. Reports demonstrate that black tea has equivalent effects. In fact, scientists estimate that the rate of heart assault decreases by 11% with intake of three cups of tea on a daily basis.
People in Asian international locations a lot more commonly consume green and oolong tea even though black tea is most preferred in the United States. Green tea is ready from unfermented leaves, the leaves of oolong tea are partly fermented, and black tea is totally fermented.
In case you’re only drinking your tea, you’re lacking out with a entire world of delicious culinary opportunity, from risotto to soup to smoothies to ice product toppings. A major American chef reveals us ways to get more adore from your leaves.
Best noted for its association with healthy eyes, lutein is abundant in green, leafy vegetables for example collard greens, spinach and kale.
If you merely Will not have time to take in a large green salad every day, contemplate purchasing a good juicer and drinking a contemporary vegetable juice with a daily foundation. An additional much more easy option is to use a high good quality super green food products.
If you are staying treated with any of the following medications, you shouldn't drink Homepage green tea or take green tea extract without 1st talking to your health treatment service provider:
Nonetheless, it truly is impossible to be aware of of course from these scientific studies no matter whether green tea really helps prevent cancer in persons.


Over the last year, students have embraced the allotment area, growing different crops such as, potatoes, peas, beans, courgettes, beetroot and other delicious greens. Our aim here at Oak Tree, is to offer a wonderful space for students to roll up there sleeves and spend time with nature, the benefits of which are well documented; improving stress and anxiety levels, improving overall mental health and wellbeing.
Over the next academic year we have some ambitious plans for the allotment, involving:
Building a new Greenhouse
Capturing food waste through our bokashi system
A poly tunnel – potential.
Maximising on crop growing, with a more efficient trellis system.


Welcome to Chicago Culinary FX
We produce superior food-contact-safe silicone molds. Operating as the custom division under the umbrella of the Chicago School of Mold Making, we have established ourselves as industry leaders when it comes to shaping food. With thirteen years of experience devoted to the pastry and culinary market, we take our clients success very seriously.
From supplying schools when they update their curriculum to multinational brands seeking to stay competitive in the global market, Chicago Culinary FX has the ability and resources to resolve your food shaping needs. Working with clients all over the world, we look forward to giving shape to your ideas.


Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. The difference between double and regular cream comes down to how much milk was used to make it. A single batch of double cream will use two and a half times as much milk as a single batch of whipping cream, so it’s usually thicker. Double cream can be used as an ingredient in recipes just like regular cream, but it’s often used in desserts because it’s particularly rich and fluffy.
Does double cream exist in the US?
Double cream is a type of cream that contains twice the amount of butterfat as regular cream. In the United States, the closest equivalent to double cream (48% butterfat content) is heavy cream (36% butterfat content). Heavy cream is typically used in baking because it has a higher fat content than regular cream, which makes it less dense and gives cakes, cupcakes, and other pastries a richer flavor and texture. Single cream (20 butterfat content) is the closest equivalent to light cream (18 butterfat content) in the US.
How do you make double cream in the US?
Making double cream in the US can be a little more complicated than simply adding milk and butter to achieve the desired creaminess. You need to use a butterfat content of over 40% in order to create the British double cream, which is one of the most popular types of cream. There are a few ways to achieve this, but the easiest is by using unsalted butter. By doing this, you remove some of the salt from the butter and hence reduce its overall fat content. Another way to achieve this is by using heavy cream instead of milk. However, this will result in a less creamy texture due to its higher fat content.
Is double cream the same as whipping cream?
Whipping cream has around a 36 fat content, which allows air to be trapped when whipped, roughly doubling the volume. This makes whipping cream a popular choice for incorporating into recipes that call for heavy cream, such as tiramisu and cheesecake. Additionally, whipping cream has a much higher protein content than regular cream which gives it structure, so it can hold up to other flavors more easily.
Summing up: What is a substitute for double cream?
When it comes to substituting for heavy cream, milk and butter are two of the most common options. Butter adds extra fat to the milk, which makes a difference in many recipes. Butter is also a smoother texture than heavy cream, so some recipes may require slightly more butter than milk to achieve the desired results.
There are a few things to keep in mind when combining milk and butter: First, make sure that your recipe calls for unsalted butter. Salted butter will ruin the taste and outcome of many dishes. Second, be aware that different brands of milk may have different levels of fat. If your recipe calls for 1 cup (250 ml) of milk, but you only have 1/2 cup (120 ml) of butter available, you’ll need to use slightly more milk than usual in order to achieve the desired result.
Read More: How to tell if spinach is bad?


I have been dying to share this simple meatball recipe with you. I made them for our super bowl party and they were a hit even among non-vegetarians.
My mom originally made them for Judy's baby shower last winter and I devoured them. She made one crock pot with meat meatballs and one with vegetarian meatballs. I just had to get the recipe from her and was absultely astounded by the ingredients: frozen vegetarian meatballs, grape jelly, cocktail sauce and that's it!
The sauce is tangy and tastes fancy and complex. You can throw it all in crock pot a couple hours before a party or make them for a low key meal.
All you need to do for this recipe is use equal parts of grape jelly and cocktail sauce. You can make them as saucy as you want and adjust the proportions to make any size batch.
First, warm up the crock pot and then add the combined the grape jelly and cocktail sauce. The mixture will be lumpy at first so you will want to cook the sauce for about 30 minutes in the crock pot, then whisk the sauce to make it smooth and fully combine the two ingredients.
Lumpy sauce above.
Once the sauce is warm and whisked together, dump in the vegetarian meatballs, cover, and heat on low for 4 hours.
Crock Pot Cocktail Meatballs
Prep Time: 5 minutes
Cook Time: 4 hours 30 mins
Keywords: crock pot appetizer vegetarian frozen veggie meatballs grape jelly cocktail sauce cocktail party
Ingredients (10-12 servings)
- 4 boxes frozen Morningstar Veggie Meatballs
- 2 12 ounce bottles cocktail sauce
- 24 ounces grape jelly
1. Warm crock pot and add cocktail sauce and jelly.
2. Cook on low for 30 minutes then whisk the sauce to fully combine the ingredients.
3. Add frozen meatballs and cook on low for 4 hours.
4. Set out toothpicks and let your guests enjoy!
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Don't forget to enter the Cuisinart Juicer giveaway!! The contest closes on Wednesday March 7 at 7:00 pm EST.


DINING OPTIONS NEAR OUR HOTEL IN MIAMI
While on vacation in Miami, explore local cuisine and take your taste buds on an International adventure. The location of our Miami – Kendall hotel gives you the flexibility to savor the most exotic food in Miami. Argentinian, Cuban, Colombian, and Italian cuisines are some of the local favorites. Most ethnic restaurants in Miami are family-owned businesses which started small and quickly multiplied to create mini franchises in the area. American sport grills and barbecue houses are also popular .
International Cuisine and Restaurants near our Miami Hotel
The Comfort Suites Miami – Kendall Hotel is conveniently located near a wide assortment of Miami restaurants which offer exotic culinary experiences for all tastes. With such diverse cultural influences and traditions surrounding the city, you will always find an adventure awaiting your taste buds.
While on vacation in Miami, explore local cuisine and take your taste buds on an International adventure.
Let’s take a closer look at the International cuisine in Miami.
Argentinian cuisine can be described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish traditions) within the wide scope of livestock and agricultural products that are abundant in the country. No other dish more genuinely matches the national identity than asado (the Argentine barbecue). Nevertheless, the country’s vast area, and its cultural diversity, has led to a local cuisine of various dishes that are still gaining popularity around the world.
Cuban cuisine is a fusion of Spanish, African, and Caribbean traditions. Cuban recipes share techniques and spices with Spanish and African cooking, along with some Caribbean influences in spice and flavor. The results are a unique and flavorful blend of several different cultural influences, with strong similarities to the cuisine of neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese culinary influence can also be noted, mainly in the Havana area.
Colombian cuisine includes the cooking traditions and practices of the native land and its Caribbean shoreline, Pacific coast, mountains, jungle, and ranch lands. Colombian cuisine varies regionally and is influenced by Spanish, African, Arab and some Asian traditions. Colombian coffee is also renowned worldwide for its prestigious high quality.
Italian cuisine is heavily influenced by Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish traditions. Significant changes occurred during the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular types of food in the world.
International Restaurants in Miami
Graziano’s Restaurant (Argentinian Steakhouse)
This family-owned Argentinian restaurant in Miami opened its first location on the renowned Bird Road in 1991. Graziano’s prides itself in being recognized as the best Argentine steakhouse in town, offering a wide variety of meat cuts cooked either on the grill or slowly roasted meat over Quebracho wood.
Web Site: http://www.grazianosgroup.com/Restaurant
Texas de Brazil Churrascaria
Texas de Brazil is an authentic Brazilian steakhouse, featuring a 40-item seasonal salad area, sizzling cuts of meats, including beef, lamb, pork, chicken and Brazilian sausage, served table side by a troop of carvers.
La Carreta (Cuban Cuisine)
As a family-owned, Cuban restaurant in Miami, La Carreta is a staple of the old Cuba’s family dinning traditions of “abuela style” food and famously authentic Cuban espresso. With more than 9 locations, thousands of Miami locals and tourists are served authentic Cuban food and coffee daily.
Web Site: http://www.lacarreta.com
Los Arrieros (Colombian Cuisine)
Los Arrieros is a Colombian restaurant in Miami that specializes in the cuisine of La Zona Cafetera, the mountainous coffee-growing region of central Colombia that includes the cities of Medellín and Manizales. The menu’s highlights include a savory sancocho, a clear soup loaded with gallina (hen), chunks of green plantain, potato, and yuca, seasoned with fresh cilantro. Immerse yourself in “la experiencia de la comida paisa.”
Nunzio’s Italian Restaurant (Italian Cuisine)
If you are looking for an Italian restaurant in Miami, Nunzio’s is the place to go. This quaint little restaurant is owned by an Italian family. Mom and Pop are the ones doing the cooking and the rest of the family is taking care of the front. This Miami restaurant offers excellent food and friendly service.
Brio Tuscan Grille
Every meal at Brio Tuscan Grille is prepared with the best quality ingredients and freshest flavors, offering you the high energy of a chop house paired with the lively atmosphere of an Italian eatery. Whether you’re stopping in for a quick bite or toasting to a milestone, celebrate life, love and unforgettable moments with Brio.
Sergio’s Restaurant (Cuban Cuisine)
At Sergio’s, cooking starts with a philosophy, “Simple, Fresh & Homemade”. By using only the freshest ingredients & combining their homemade recipes with today’s best food ideas, Sergio’s is able to serve authentic Cuban cuisine in Miami. Every time you visit Sergio’s you will experience the same sensation you had when mom cooked your favorite meals at home.
Web Site: http://www.sergios.com
American Grills in Miami
Shorty’s BBQShorty’s BBQ restaurants and catering service have been serving up barbecue in Miami for over 60 years! Their news-making and award-winning caterers and cooks take great pride in providing the finest in quality foods and professional service. Web Site: http://www.shortys.com
Sports GrillFor over 20 years, Sports Grill in Miami has satisfied local appetites with reasonably priced cuisine, served in a relaxed and welcoming atmosphere. Whether you’re an avid sports fan coming to cheer your favorite team or just stopping by to enjoy some old favorites, their menu and friendly staff will provide you with a dining experience you won’t forget. Web Site:http://www.sportsgrillmiami.com
Fast Food in Miami
The home for burgers, fries, cola, wings, fish, hot dogs, the Big Chicken and more, Checkers is Miami fast food at its best. Their burgers are made of 100% Beef and served hot, juicy and fully loaded with flavor.
Web Site: http://www.checkers.com
With over 2,600 stores in 30 countries outside of the U.S., Dunkin’ Donuts has been serving loyal customers around the globe for over 27 years. During your Miami vacation, you can count on Dunkin’ Donuts for delicious coffee and espresso, cool Coolatta®, delectable donuts, sandwiches and more.
Can you imagine a world without the Big Mac? Or Chicken McNuggets? Or Happy Meals? It’s all because of a man named Ray Kroc who discovered a small burger restaurant in California back in 1954. From that humble start as a small restaurant, McDonald’s has become one of the world’s largest food service retailers and a leader of fast food in Miami.
Web Site: http://www.mcdonalds.com
When it comes to tossing around dough, no one does it like Pizza Hut. When looking for pizza in Miami, order online for fast delivery or drop by for carryout. You can also contact Pizza Hut and find out about their catering services.
Web Site: http://www.pizzahut.com
Quiznos offers over 25 chef-inspired menu items, including grilled flatbreads, salads and wraps, and sub sliders. When in the mood for sandwiches in Miami, treat yourself to their all-natural chicken, freshly sliced deli meats and artisan breads and cheeses. Quiznos is the perfect answer to your lunchtime craving.
Web Site: http://www.quiznos.com


Join us for TIGHTWAD TUESDAYS!
Dine-In, Delivery or Take-Out
Family Pasta Special TO GO!
TAKE-OUT & DELIVERY SPECIAL
Feed 4-6 people for only $18.99!
- Penne Pasta or Spaghetti
- Original Red Sauce or Alfredo Sauce
Served with 6 slices of garlic toast
Add Meatballs or Chicken $5.99
Add a Family Salad $9.99
Monday Night Family Buffet where KIDS EAT FREE* (10 & younger)
*Must be 10 years or younger. One free child’s buffet with each adult buffet purchased. Dine-in only, beverage not included. Restrictions do apply. Please call for details
Meat Raffle @ 5pm
Bar Bingo @ 6pm
Family/Friends Meal Deal: Purchase a Large 2+ topping pizza and a pitcher of beer for Only $22 or Pitcher of Pop for Only $16.
- 3pm Meat Raffle
- Karaoke at 8:30pm
- $3 you call it’s & $2 off appetizers starting at 9pm
SUNDAY: Bingo at 5pm
MONTHLY BEER BUCKET SPECIALS! 5 FOR $12
Ask your server for details!
NEW Daily Late Night Happy Hour! 9pm – CLOSE
Featuring $3 You Call It & $2 off Appetizers


It’s been an a few months since I have wrote anything – but better late than never? A few weeks ago we got invited to a cookie swap at a friends house. Apparently, in my fragile mindset due to the holidays, I latched on the idea of baking the perfect cookie. I like to say I developed a new interest, others may say either obsessed, fixated or possibly even became addicted to perfecting the ultimate holiday cookie.
Thankfully I did. You are welcome.
Reader’s digest – I blended a bunch of recipes to create a rosemary butter cookie sandwich with cranberry filling, drizzled with white chocolate. It’s amazing and the recipe is below. Scroll to get to the goods.
Now I am not a big baker – or I should say wasn’t until recently. Baking to me was always a little too scienc-y. I find it hard to cut corners. Why bake at 300 for 25 minutes when I could do it at 450 for 10? That’s pretty much why I don’t use the oven beyond broil or warming things up.
After two weeks of knowing I wanted to create a master-cookie, I decided on using rosemary as my main ingredient. Hours of googling later, I finalized with a butter cookie that I could sweeten up with a cranberry filling. The white chocolate was to deepen the sweet and saltiness of the butter cookie – and also, why not!?
While I know I don’t have have much holiday joy, as my sister inherited all those genes, but for some reason this cookie make me feel pretty cheerful. They even subtly display red and a dash of green. Thankfully it’s so subtly christmas-y that you can eat them all year. Which you will. #whole30 #healthy… Jk (not even close!).
Okay, enough typing, here it is.
NOTE: As of 12/18/2017, this is just the rough draft. I’ll be updating this as I do it once more this year.
Rosemary Butter Cookies with Cranberry Filling and White Chocolate Drizzle – First Draft.
Ingredients: Makes around 40 sandwich cookies (cut in half for less).
– 2 Cup Unsalted Butter At Room Temperature
I did use 2 tablespoons of salted butter that I had melted 1 tablespoon of the fresh rosemary in for 10 minutes on low (not to cook, just release the oils) then let cool off.
– 1 Cup Sugar
– 2 Teaspoon Vanilla Extract
– 1 Teaspoon Salt (I used fine ground himalayan sea salt)
– 3.5 Cups All-purpose Flour
– 4 Tablespoons Finely Chopped Fresh Rosemary (including the 1 tablespoon you let soak in butter).
– I used a small 2 inch circular cookie cutter
– two packages of dried organic cranberries
– 1.5 cups of sugar
– 2 cups of water
– Emulsifier to blend in the saucepan (or something to squish the cranberries).
White Chocolate Drizzle
– 1 cup White chocolate pieces
– 1 tablespoon ghee or butter
– Cook 2 tablespoons of salted butter on low with one tablespoon of the fresh rosemary to more of the rosemary oil. *optional*
– Preheat oven to 300 degrees F.
– In a bowl, beat together the 2 cups of butter and sugar until light and fluffy.
– Add the vanilla and blend, and continue beating for 3 to 4 more minutes.
– Add the salt, chopped rosemary, and flour, and mix just until combined. I used a hand mixer until it was a bunch of small crumbly pieces, then mixed the rest with a wooden spoon to get it to clump as one.
– Take pieces of the dough and roll out with a 3/4 inch roller or to the thickness you like. use the cookie cutter. The thinner the better since you will be sandwiching them – however you don’t want to go to thin since you will be cutting out a circle in one part of the cookie.
– During this step, when you are rolling and cutting, use a ton of flour. Get it everywhere – on the board, on the rolling pin, on your hands, on the dog – seriously, without it your dough will stick because of all the butter. Keep flour-ing it all the time if you notice the dough getting oily.
– Place the cut cookies onto parchment covered baking sheets. On half of the cookies, take a small cap or circular object to dress down in the middle. You will carefully pop this out after they are out of the oven. They don’t expand too much, so you can put them relatively close together.
– Bake for about 25 minutes, or just until the cookies begin to brown on the bottom.
– Once the cookies are done – place on cookie rack to cool off. Repeat with other cookies until done.
– For the pieces that have holes cut in the middle, gently pop those out once they are cooking. The best way is to put the cookie in your hand, then press down gently – you want pressure on all parts of the cookie so it doesn’t break. They are made of butter, so fragile and delicious.
For me, I filled two baking sheets with cookies, then prepped for another fill batch while the others with the oven. I just floured another cutting board and placed cut cookie dough shapes on them to wait to be transferred to the oven when the others were finished.
For the Cranberry filling
– Combine all ingredients
– Bring to a boil then drop to medium/low to simmer
– After about 10 minutes simmering, use a emulsifier to blend together, then continue cooking on low
– After about 10 more minutes take off heat or until it is thicker. You are wanting the texture to be a thicker, like a jam.
*take time to watch your cranberry sauce to make sure it doesn’t get too thick. Easy to do while you are waiting for the cookies to bake.
For the White Chocolate
– Combine all ingredients on the lowest of low and watch it melt.
Assembling all the cookies
– Once everything is cooled, take one whole cookie and spread about 1/2 tablespoon-ish of cranberry sauce on the bottom. Sandwich that with a doughnut shape cookie. Place all cookies side by side in cookie sheets.
Take melted white chocolate (still on low) and put into a zip lock bag. Cut tiny, tiny, hole in the corner of the zip lock bag – Drizzle white chocolate through bag all over the cookies.
– Let white chocolate dry.
– Garnish with rosemary in the middle of the cookie where the jam part that is showing for a decorative look.
A year and a half ago we decide to throw ourselves into the ultimate pit of self discovery, restraint, and our entire relationship with food; also known as the whole 30. This 30 day dietary and lifestyle change is meant to take everything you think you know about yourself and food – and stamp ‘BS’ on it, right next to the processed sugar that is found in everything that taste good. You cry. You fart. You feel good.
I repeat: I literally almost cried in the grocery store when we couldn’t find bacon that DID NOT have sugar in it. There.
So why not do that again?
Now of course everyone and their grandmother has an opinion on what the perfect diet is. What should or shouldn’t be consumed, how much, when and on what star cycle. They know it works because it worked for them – kind of. The reality is, one size does not fit all when it comes to diet – or really anything for that matter. Maybe we are really supposed to have a diet that is 2% sand. Do we really know?
The one thing we can all agree on, however, is that we eat a lot more processed food than we probably should. We all say moderation is key, but most of us will double dip that ranch dressing all night long. I see those carrots left on the snack display, too.
So, the whole 30 and how it – kind of – works for me.
Without getting into it too much, here is what you can eat: meat, veggies (no legumes), nuts, certain oils, and ice. It’s like the paleo diet’s extreme cousin that you can only be around for a little bit, before you start to get slightly crazy . Though, you always seem to remember the time you spent together more than the rest of your family.
For me, it’s a reality check. A slap in the face. If you have ever asked yourself when you decided to just ‘let go’ of your health, maybe it’s the next step you need.
I’m a yoyo-er. I fluctuate my weight and physical activity with the seasons. Maybe it’s the positioning of the stars or in my DNA. Whatever it is, it’s a part of my life for now. Prime example: I ran a marathon then completely stopped running. With that came back the weight and less physically active lifestyle.
So how does one get out of that cycle?
To be honest, I have no idea. Which is partially why I am writing this down. Like a diet, self-help as a whole probably isn’t a one size fits all either. I do know one thing. Little steps, failures, successes and crying over sugar-free bacon (or lack there of) will help reach your goals.
One gluten-free jumping jack at a time.
Whether it’s joining crossfit, eating the whole 30, or getting outside for Pokemon GO – I do not care. You. Do. You. Just get to a point where you feel good about yourself.
So here I am, doing my second whole 30 (day 16) and trying to figure out how push these healthy habits to the next step. Will this be the next challenge that changes me completely – absolutely not! Hopefully, however, I take one more healthy habit and apply to my life long-term.
For more information on whole 30, go here. I love hearing people’s whole 30 stories, so feel free to share!
Short Story: I lost my old blog when I transferred servers. My background is art and design, which has been mixed well with marketing, social development, and autism. Blend together and you get some weird but fascinating stuff.


Before I started dating the #handhomehubbs, I wasn’t very into Thanksgiving AT ALL. In fact, I didn’t even celebrate it! I mean.. if I was invited to a Thanksgiving dinner I’d go but that’s about it. You see, in Panama Thanksgiving is not a holiday. Do people celebrate it? Yeah, absolutely; more and more people celebrate it every year thanks to Hallmark and TV (lol) but traditionally, Thanksgiving just doesn’t exist. When I married the #handsomehubbs though, that VERY quickly changed! Matty LOOOOVES thanksgiving. It’s his favorite holiday! Very early into our relationship we decided he would always have Thanksgiving in Boston and I would always have Christmas (MY favorite holiday!) in Panama. To this day that’s what we do and it works!
We hosted our first Thanksgiving in 2013 and we’ve hosted every year since then! This year, we’re not only hosting Thanksgiving but Friendsgiving too! I took advantage of Friendsgiving to take the pictures for this post. Don’t be surprised when Thursday rolls around and my table/house looks the EXACT SAME! lol..
The way we make hosting work is by splitting the work- I bake the pies and set up the house/table while Matt handles the turkey and all it’s sides. We always, always ask whoever is attending that year to bring their favorite turkey day side. I know some people feel awkward about this- I say, dinner tastes better when you had a hand in making it so don’t be scared to ask your guests to contribute with a dish or two!
This year, for the first time ever I am using PAPER PLATES ONLY! I found these cute plates at Target and fell in love. Clean up will be SO EASY! We are also using disposable silverware.. Can you tell from the pictures? I was pretty impressed with how they looked.. My parents, my brother, his wife and two kids are all staying in #CasaRice for Thanksgiving! Given that our kitchen is not huge and it’s an open floor-plan we’re trying to keep clean up to a minimum this year. I was scared this meant giving up my cute table but I’m pretty happy with how it turned out!
Want to achieve a similar look? All you need is a seasonal bouquet of flowers, some pumpkins, some gourds, and some candles! I used these markers to write in people’s wine glasses and on the Mulled Cider container. Such a cute, personal touch! For the Mulled Cider, we used these packets mixed in with some store bought apple cider, some bourbon and three sliced oranges in the crock-pot. It was delicious! Also on our table were some very old fall themed utensil holders.. I found these very similar ones for ya, in case you’d like to recreate the look. These leaves are also featured through out the house.
I think the hit of Friendsgiving was the pumpkin pie- it was delicious! Of course I forgot to take a picture of it.. Sorry! I used a recipe from Smitten Kitchen, with just a couple of tweaks (below). For the crust, I used this recipe– AKA the best crust recipe of all time! I swear every time I’ve ever baked a pie using this recipe for the crust, someone asks me for it.. The trick is to STOP working the butter into your flour/sugar mix when the butter is the size of peas. This wont take long. STOP! The idea is that you want pockets of butter in your crust that expand in the oven, making your crust FLAKY perfection! Mmmmmm… For the pumpkin filling you’ll need the following:
- 1 3/4 cups canned pumpkin puree
- 2/3 cup granulated sugar
- 1/2 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- A pinch of ground nutmeg
- 1 cup cold heavy cream
- 1/3 cup of whole milk
- 1 1/3 cups cold heavy cream
- 3 large eggs
Filing How to:Set the oven to 400°F. Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.
Bake pie: For 15 minutes, then reduce heat to 350°F and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
That’s it! You’ve got yourself my favorite pumpkin pie! Wait until it’s cool to cut and serve. Personally, I love my pumpkin pie cold so I put it in the fridge straight from the oven until I’m ready to serve.
I hope you all have a wonderful turkey day with your family and friends! If you’re in the mood for some holiday crafting (or in need for something to entertain older kiddos while you cook) check out our DIY Letter Pumpkin Tutorial! Happy Thanksgiving Friends!


"...we cook authentic Southeast Asian cuisine and traditional local delicacies from quality ingredients prepared with passion, love and many years of experience."
Pri Suchom mlyne 7 (Hotel Max Inn)
811 04 Bratislava - Slovakia
+421 915 162 764
(Delivery / Pick-up - Order HERE)
Tuesday - Saturday: 11:00 - 19:30
Delivered in 60 - 75min (approx.) after order is placed
Prepared in 30 - 45min (approx.) after order is placed


Extra Virgin Olive Oil Tasting and Light Lunch
Guided by Patrizia, a qualified extra virgin olive oil taster, you will be led to the discovery of simple concepts to know how to discriminate a quality oil from a poor one.
The guided tasting of our extra virgin olive oil (unfiltered DOP and filtered Organic DOP Bio) can be combined with a Light Lunch focused on typical products of our territory at Km 0.
To book a Tasting, or ask for a Quote, with or without light lunch, fill out the form below, you will receive a quick reply.
Azienda Agricola Zichichi
Via Pozzo di Rocca 1
91010 BALLATA – Erice (TP)
Tel. +39 338 7381849


All our turkeys have been, slow grown and traditionally raised with plenty of outdoor space to roam and forage. When the time comes, they are hung for 7 days, dry plucked by hand and individually boxed.
We are biased of course but it has to be said they are amongst the best turkeys around.
Also available are our free-range geese, cockerels, chickens and ducks along with other festive cured meats such as hams and bacons.
Friday 20th December 7am ~ 5pm
Saturday 21st December 7am ~ 2pm
Sunday 22nd December 7am ~ 1pm
Monday 23rd - December 7am ~ 5pm
Tuesday - Christmas Eve 7am - 12pm
Wednesday - Christmas Day CLOSED
Thursday - Boxing Day CLOSED
Friday 27th December CLOSED
Saturday 28th December CLOSED
Sunday 29th December CLOSED
Monday 30th December 7am ~ 5pm
Tuesday - New Years Eve 7am - 12pm
Wednesday - New Years Day CLOSED
Thursday 2nd Jan - back to usual hours
Stuart's Christmas tips
* If you don’t fancy a whole bird this year then try a rolled and boned turkey breast. They take less time to cook, they’re easier to carve and can be filled with any flavoured stuffing you require. Yum!
* If cooking a gammon joint is your favored choice, then try an alternative liquid to water. Simmer it in either ginger beer or coca cola then once cooled, scored the skin and go to town with the glaze.
Our tried and tested faourites are: Brown sugar and marmalade, black tracle and beer, redcurrent jelly, cranberry sauce or cider and mustard powder. Once covered returned back into the oven on high for 20mins.
* For a great flavoured cold meat why not try some salt beef. Soak your piece of beef in water for about 5 hours, then pop into fresh water with carrots, celery, onions and peppercorns. Simmer for about an hour and a quarter per kg and allow to cool in the liquid… it’ll taste fantastic.
43 High Street
Telephone 01223 843292


I spent last weekend up in Hudson, New York, and it was quite a hot one! While most evenings are filled with barbecue feasts with great friends, it is so hot in the middle of the day that a big feast doesn’t feel right. Instead, we went to the local farmers market and stocked up on some delicious vegetables. And instead of getting into some elaborate cooking (who wants to be inside the kitchen on perfect summer days anyways ??) I just made a simple cold soup that required no cooking at all, just a little blending…
4 large heirloom tomatoes
1 medium sized (or 2 small) cucumber
1 green pepper
1/2 bunch of basil
1/2 bunch of parsley
1 small jalapenjo pepper
1 tbsp apple cider vinegar
salt and pepper to taste
Save 1/2 a tomato and 1/2 a cucumber and cut into small cubes.
For all the rest, cut into large chunks and trow in your blender. Season with salt and pepper and add in your cubes. Drizzle with a really good olive oil and serve.


Hello my dears! A new week means a new breakfast recipe – after last week’s Quick Rice Pudding for Lazy Mornings, this week’s recipe was actually already shot here in New York! How do you like those pictures? They are very different from what my pictures looked in Austria, but I do actually prefer the new look 😉 I hope you guys agree with me.
If you follow me on Instagram(@curlsnchard) , you will already know that those delicious berry oatcakes are not only a perfect breakfast treat, but that I actually had them for a sneaky little lunch on Sunday. I just couldn’t resist – I did have something savory too, but I polished off three of the four on my own and just managed to save one for my boyfriend. That’s how good they are. Another good thing about them? In a toaster oven they only take 10 minutes. If you make them in a microwave, you might actually get them done in under 4 minutes!
So here we go, without further babbling, here is the recipe:
- ¾ cup oats*
- 1 tbsp chia seeds
- 1 tbsp shredded coconut
- ¼ tsp baking soda
- 1 tsp coconut oil + more for greasing the pan or ramekins
- a pinch of salt
- rice milk
- handful mixed berries (frozen or fresh)
- several pecans
- Put the oats and chia into a blender or food processor and blend until the oats a more flour than oats.
- Put oat-chia mixture, baking soda, coconut and spices and 1 tsp coconut oil in a small bowl and mix with as much rice milk, that it looks like a liquid-y oatmeal
- Let sit for a few minutes, so the chia seeds can slightly gel up.
- Grease the pan or ramekins with coconut oil and put a spoon full of batter in on the bottom.
- Add some berries to the center (I used strawberries for the center).
- Add another spoon full of batter to cover the fruit - the ramekins should not be more than ¾ full, otherwise the batter will spill over as the oatcakes rise.
- Top off with some more fruit and a pecan nut.
- Put them in a toaster oven for about 10 minutes at about 400-450°F (200-230°C) or on a high setting in the microwave for 2-4 minutes (check on the consistency).
- Be careful when taking them out, they will be very hot!
If you enjoyed this quick bake berry oatcake recipe, make sure you subscribe to the blog, follow me on Instagram, Facebook, Pinterest and Twitter, so you stay up to date on what I’m currently experimenting with, my latest breakfast creations and also what inspires me. Get social, connect with me and share this recipe with your friends!


Okay, so here I am with ANOTHER list. Today’s list is probably my favorite because it involves something I am deeply in love with…FOOD!!! Not only is my favorite hobby eating, but I could LITERALLY talk about food for days (Even though I’m a TERRIBLE cook). It was IMPOSSIBLE for me to pick 5 out of the millions of foods that I love, but here it is. LETS. GET. STARTED!!!!!
- Pancakes OMG my mouth is watering just from LOOKING at this picture. I tried making pancakes a couple of days ago, but it failed TERRIBLY when I realized they were either raw on the inside, or burnt BEYOND repair. So I gave up on making pancakes my self, and will stick to eating pancakes at IHOP
- PizzaFirst of all, let me just say that THESE GUYS ARE SO LUCKY!!!!! If I were to find a pizza that size, I would LITERALLY eat most of it BY MYSELF! My favorite Pizza is Hawaiian and Cheese with stuffed crust. Whenever my mom would bring my sister and I pizza, she would bring us TWO SEPARATE BOXES of medium pizzas because she KNOWS that a small pizza isn’t good enough for us. Just the other day, my sister tried to make homemade pizza and it came out TERRIBLY! I will tell this story in another post, but let’s just say that I had stomach pains for a LONG time
- Burgers Oh dear lord, I was searching for a picture of a burger on google and I JUST DIED!!! I seriously love burgers, whether their from Jakes Wayback or from Wendy’s, I LOVE THEM ALL! (Well other than McDonald’s burgers, but that’s a WHOLE different story) I could literally eat a burger for breakfast, lunch AND dinner; the funny thing is, my mom hates my burger addiction. She would take us to a restaurant to eat and I would IMMEDIATELY look in the burger section in the menu and it drives her crazy!
- Chicken Carbonara It’s actually REALLY funny how I liked this dish, it all started when I was playing the Sims 3 and I came across a food option called “Goopy Carbonara” (I know it sounds gross, but trust me, It looked GOOD!) then a couple days later, I went to my local BJs and found Chicken carbonara, which looked exactly like goopy carbonara. So my mom bought the Chicken Carbonara and it turned out to taste DELICIOUS! (Now that I think about it, this story wasn’t funny AT ALL) Anyways all in all, I thank the sims 3 for bestowing upon me such a delicious delicacy (what am I saying?!?!?)
- Potatoes I get REALLY offended when people calls them self a potato in a negative way, like have you SEEN a potato? They are the most BEAUTIFUL vegetable to live on this earth! There is French Fries, Baked Potatoes, Potato Wedges, Potato Pancakes, I could LITERALLY go ON!!! Potatoes have the MOST potential out of every food ever made! I could LIVE on nothing, but potatoes! Potatoes can complete ANY dish from French fries with a burger to Steamed Potatoes with a lemon herb salmon. Potatoes IS THE QUEEN over all food, and if you call your self a potato, you should say it with PRIDE. Overall…I love Potatoes!!!
If you managed to finish this list without feeling hungry, kudos to you; because now, I’m STARVING!!! I really have to make a part 2 to this post, because I have only started to tell you guys about my favorite foods (don’t even get me started about Japanese food) Anyways, none of these pictures belong to me so I give some credit to whoever took the pictures.


How healthy you are is largely dependent on the food that you mainly consume on a regular basis. For you to have superior health, you should make sure that you select your meals with a lot of care. It is even more important for you to ensure that you are thoughtful about your diet particularly when it you eat in restaurants occasionally. To ensure that you’re going to feed on foods that are going to enhance your health, it is highly recommended that you buy the food from a reputable healthy restaurant. By reading this article, you are going to discover more about some of the best reasons why you should consider buying your food from a trusted healthy restaurant.
One of the reasons why it is vital for you to purchase your food from the best healthy restaurant is that they have licensing to operate. If you are planning to buy your food, it is a good idea to ensure that you are going to prioritize buying your food from a healthy restaurant that has been licensed by the government to operate. It is advantageous to purchase your food from a licensed healthy restaurant because they have been given the lessons by the authorities after attaining high quality standards that concern public health. This means that the food that you want to purchase from a licensed healthy restaurant will be hygienic and you are therefore going to avoid scenarios where you suffer from health conditions caused by contaminated water and food. You’ll also realize that a licensed healthy restaurant is going to prepare their meals using high-quality ingredients which will ensure that you do not face any negative effects on your health.
It is also essential for you to buy your food from the best healthy restaurant because it is going to provide you with special price offers. When you are looking for a healthy restaurant from where you can purchase your food from, it is important that you are very mindful about the costs that you’re going to incur. When you purchase your food from a healthy restaurant at discounted prices, it’ll be possible for you to minimize on the costs that you’re going to incur. Because of the minimized purchase costs that you are going to achieve by purchasing your food from a healthy restaurant offering special discounts, you are therefore going to save a huge amount of money. For more information about the other reasons why you should consider buying your food from a reputable healthy restaurant, ensure that you visit the website of this company.


HOUSE CALL By Julie Crist
Digestive Diseases SpikeHow are your guts?Since 1996, inflammatory bowel diseases are up 40 percent. This can include Irritable Bowel Syndrome, Spastic Colon, Colitis, chronic constipation and indigestion, gas, bloating, leaky gut, “touchy stomach”, or almost any sort of digestive problem you can imagine.I see lots of people with digestive problems in my office. In fact, I would say almost no one comes in and says, “My digestion is fantastic! I have daily bowel movements, no gas or bloating, and never any indigestion, nausea, or heartburn.” The problem with gut diseases is that they always lead to something else. Leaky gut will lead to food allergies, and any of them can become an autoimmune disease. Gut problems and allergies often happen together, for example. It’s common knowledge among natural health doctors that a sick, dirty gut can cause any disease up to and including cancer.So what happened in 1996? Genetically modified foods were added to our food supply.GMOs are often designed with a pesticide engineered into the DNA of the plant. This sort of system works by killing the bugs when they eat it. It poisons them. “Sounds good,” you might think. “No farmer wants bugs eating his crop up.” That’s true, but the problem is how the plants poison the bugs.It pokes holes in their digestive systems.So now, reports are starting to roll in from doctors around the country who have discovered that genetically modified food is making people very sick, and that taking them OFF of all GMO garbage is the cure.Dr. Emily Linder, M.D., has “cured” gut diseases that other doctors proclaimed were a life sentence, just by taking patients off of GMOs. Her patients have seen their gut diseases, allergies, joint pain, thinning hair, skin problems, fatigue, migraines, asthma, anxiety, depression, restless legs, and neurological problems vanish with their diet change. Weight falls off. Foggy thinking clears up. Years seem to melt away.“I tell my patients to avoid genetically modified foods because in my experience, with those foods there is more allergies and asthma,” plus gut issues. “And what emanates from that, is everything – lots of arthritis problems, autoimmune diseases, anxiety, anything that comes from an inspired immune system response.”I tell my patients the same thing, and I’m telling you now that we are just beginning to see the tip of the iceberg. GMOs are causing a national health catastrophe that, I predict, will cause unimaginable misery and disease “of a mysterious origin.” Monsanto has shipped corn with birth control engineered into it to Mexico and South America. Inspectors caught the contaminated shipments. Who is inspecting your corn for you. Not the FDA. They gave GMOs blanket approval. Corporate food terrorists can feed you anything they want in this country, while Europe has banned GMOs from their table. Rats in GMO studies age faster, become infertile, have higher infant mortality and miscarriages. When independent scientists examine raw data from corporate food research, they are finding that GMO food producers are lying about the results of their studies. Farmers are seeing their livestock – in some cases, thousands of them – recover from chronic diarrhea, early death, infertility and miscarriage, and dozens of other problems when they stop feeding GMO grains.What foods, exactly, are causing these problems? Nearly all soy, corn, cotton, canola, alfalfa, and sugar beets are modified now. You might be thinking, “Well, I only eat corn sometimes in the summer, I hate beets, and who eats soybeans?”These crops are all turned into food additives that are in ALL the processed food you buy at the store unless it is certified organic. Genetically modified food cannot be labeled organic - yet.You might not eat much cotton, but if you eat like most people, I guarantee you’ve eaten some GMO cottonseed oil this week. It’s a cheap, industrial “food” oil that is often listed as “vegetable oil” and found in everything from salad dressing to tortillas. GMO corn syrup is in almost all soda pop, cereal, and sweet processed food you buy. It’s the cheapest trash “sweetener” that food factories can legally sell you. The average American eats gallons of it a year. It is a GMO concentrate. Whatever is not sweetened with corn syrup will feature beet sugar. Unless your cookies say “organic” or cane sugar on the label, they are sweetened with GMO beet sugar. Stores and producers are not required to label GMOs, so you are on your own. Besides the usual industrial food crops, fresh produce is increasingly modified now, too. This year your sweet corn may likely be GMO. Zucchini, papaya, and yellow squash are now being engineered.So how do you eat GMO-free? I know you will whine about this, so I will tell you up front – it’s hard. You won’t be going out to restaurants or buying packages of nutrient-free corporate trash any more. The only way you know you are getting GMO-free food is to eat organic, fresh food. Local food is cleaner than factory food, even if it is labeled “organic”. The easiest way to make that transition is to find a few key foods that you like, and that are clean and healthy. We use lots of almond milk, which we make ourselves from organic almonds. My husband makes tortillas from the leftover almond meal, and I make almond milk yogurt. We use the milk for smoothies, soup bases, snacks, or mix with organic protein powder for instant “meals.” We also eat lots of salad and soups. We buy some snacks, but they are organic.This is a huge transition that requires a change of habits and food packaging vigilance. We have refined and adjusted our diet over 20 years, so don’t expect it to happen overnight, but the faster you do it, the faster the results.I also usually advise patients with gut diseases to cut out wheat for a week to see how they feel. I know that this alone is a tall order, but if you are trapped in your house anyway because you can’t stray more than 50 feet from a toilet, what do you have to lose?Would you pick spaghetti up off the floor and a busy restaurant and eat it? Putting filthy GMO food in your mouth and feeding it to your family is even worse. Dirty floor spaghetti might give you a little upset stomach, but GMO toxins will contaminate your DNA and kill your guts. Be a smart rat. Don’t take the bait.Julie Crist, L. Ac., is a licensed acupuncurist. Her office is located in the Town Center Building in downtown Colville.


I stumbled on this recipe a couple of weeks ago when I was trawling through my recipe books trying to decide what to make. I’m glad I did as my husband suddenly declared on Thursday that he had offered up my baking services to make him something to take to work on Friday! Usually I don’t bake in the week as the evenings are short enough as it is but this recipe looked pretty straightforward. Its from a Lisa Faulkner book, Recipes from my Mother for my Daughter but I have found the recipe online too. I got the book a few years ago but actually haven’t made anything from it before…
- 125g / 4oz butter, plus extra for greasing
- 125g / 4oz caster sugar
- 1 tsp golden syrup
- 1 tsp bicarbonate of soda
- 1 tsp boiling water
- 125g / 4oz porridge oats
- 125g / 4oz self-raising flour
Start by preheating the oven to 160C / 325F / gas 3 and grease a baking tray – I just used greaseproof paper instead.
Put the butter, sugar, syrup, bicarbonate of soda and water into a large saucepan and melt. The bicarbonate will cause it to expand and bubble up slightly. Once this is done, take the pan off the heat and pour in the oats and flour, stirring them in to combine.
Scoop out teaspoon sized balls from the mixture and put them on the baking tray – making sure you leave a little room for them to spread out. Put the tray(s) in the oven and bake for 10–15 minutes until browned. I found that mine took about 12 minutes. Take them out and transfer onto a wire rack and leave them to cool.
For some unknown reason I only actually tried half a biscuit before packing them up for my husband to take to work. Bad move as from what I tried they were really light and tasty – apparently his work colleagues agreed! Such an easy recipe to make – will definitely be making more.


WILLIAMSON COUNTY (WSIL) -- Saline River Farms, LLC has announced the planned construction of a meat processing facility in eastern Williamson County.
According to a press release, the company plans to build an 83,000 square foot USDA Beef and Pork processing facility at 9032 Route 166.
Saline River Farms is expected to invest $87 million into local agriculture over the next 12 months. Once the facility is completed, it will process more than 40 million pounds of beef and nearly 20 million pounds of pork per year once completed.
Williamson County was competing with a location in Kentucky for this project as part of the USDA's efforts to increase capacity and diversify processing facilities across the United State.
"We have received tremendous support from the cities of Marion, Herrin, and Creal Springs and have worked tirelessly with Congressman Mike Bost, State Senator Dale Fowler, Governor JB Pritzker's office, Williamson County Board Chairman Jim Marlo, and other elected officials to bring these career jobs to southern Illinois", said Ted Hampson, a spokesperson for Saline River Farms, LLC.
The processing facility will provide wholesale beef and pork processing services, consumer beef and pork processing services, direct to consumer mail order meat distribution, and will have an on-premises retail store. The company will distribute meat under several different labels.


Nothing is more sumptuous than seeing slabs of baked pork chops oozing with its natural juices fresh from the oven! Unfortunately, not everyone is aware of the proper way to bake pork chops in the oven with the bone in. To help you prepare and cook pork chops like a professional chef, here are a few things to keep in mind.
Choosing the Right Cut of Pork
The secret to great tasting oven baked pork chops is having the right piece of meat to work with. You need to know how to buy the right cut for the dish, otherwise you will lose a significant amount of flavor.
For the best oven baked pork chops, there are two things to look for in the cut: first, there has to be plenty of meat attached on the bone and second, there should be plenty of fat rind on the meat. The chop should also be at least an inch thick, and the bone should be firmly attached to the meat.
Do not be fooled by those thin and boneless slices of chops you see in the supermarket these days, because they are tasteless and tend to end up dry after grilling or baking. If you want to taste the real thing, go for the thick, fatty ones.
Preparing the Oven
Slit the rind for about an inch or so around the chop, but be very careful not to cut the meat. Cutting off the rind will prevent the chops from curling up while cooking. Put some olive oil on the chops and rub each one with black pepper and salt. Preheat your oven as high as possible, and put your chops in a baking pan.
Cooking the Pork Chops
When the oven is hot enough, put the pork chops inside. While there is no specific time for the chops to cook, you can tell it’s done when the fat turns crispy and brown. Let it stay for another 15 minutes with the oven temperature a little lower (about 300 degrees Fahrenheit), then slowly take it out of the oven and let it cool.
Never forget the importance of letting the baked chops rest before serving, because this is the time that all the juices of the meat are drawn back to its very center locking in all the flavors.
You can be as creative as you want when baking pork chops. You can stick with the basics – salt, oil, and pepper – or you can use whatever secret concoction of spices and herbs you prefer.


**This is the limited free version playable up till level 20**
If you've never eaten ice creamed wrapped in "rainbow bread" before, you're missing out! Ice Cream Uncle is one of the street food icons of Singapore but it is now a fading trend.
Keep the spirit of selling ice cream on the streets alive! Experience what it's like selling them on the streets of Singapore! Help out Ice Cream Uncle as he take his daily trip to heartlands of Singapore on his trusty motorcycle and put a smile on many happy customers!
You will get to serve many of the classic ice cream like Potong ice cream, sweetcorn ice cream on bread, wafer and in cups or cones. Make new waffles ice cream as Ice Cream Uncle tries to up his game and attract more customers!
You might also recognize some of the customers who comes to buy ice cream. Serve them well and serve them quick!
This is your very own ice cream cart business! Do your best to keep it going and help Ice Cream Uncle be the top Ice Cream Tycoon around!
Are you ready for the challenge? Let’s play all 60 episodes!
If you love being a manager and manage your own street food business this is the game for you! Manage your profits and build your ice cream business like a Tycoon! serve a whole lot of different kinds of ice cream and drinks, manage customers and manage your profits! As you progress through the game you will be an expert at management and speed will come naturally. It's all about strategy!
Join my new Facebook Group to be notified of news, contests and competitions!


The convenience of restaurants has made them an indispensable aspect of modern life. However, the advent of the digital age and evolution of dining culture is expected to create massive changes in how the restaurant industry operates. In fact, the changes are already afoot, and we are already seeing how the following trends impact the way people choose where to eat and order food.
1. Expansion of takeout and delivery menus
Take outs and deliveries are no longer just limited to fast food and pizzas; consumers are using such services to enjoy a wide range of food. Instead of relying on advertisements, flyers or phone directories, the ordering process now is centred on smartphones and search engines. Mobile apps have become the dominant ordering medium, while third-party delivery services such as Foodora, Wolt and Delivery Hero are dispensing the need for consumers to leave the comfort of their home or office.
By adopting more flexible ordering and billing solutions, small restaurant owners can tap into this growing market and stay ahead of the curve.
Curious to know how OPEN can help you integrate remote ordering in to your POS? Read more here.
2. Rising popularity of home meal kits
Irregular working hours and difficulty in finding time to shop for groceries have turned ready-made home meal kits into a vital service for some. Consumers can now enjoy delicious and high-quality dishes using easy-to-follow recipes and accurately portioned ingredients.
Restaurant owners can ride this wave by selling similar pre-packaged kits for their customers. Just buy the ingredients and pack them inside a grocery bag with a small note containing the cooking instructions – your customers will love this option!
3. Zero Waste Movement
Global food waste is a serious issue that places unnecessary strains on the planet’s already volatile ecosystem and climate. Today’s generation is more aware and sensitive of such wastage, and they increasingly want to reward restaurants that attempt to operate sustainable and environmentally-friendly businesses.
If you can optimise your food preparation and recycling processes, and demonstrate it to your customers, you will win their loyalty.
Learn how OPEN Insight can increase your understanding of your data and as a result lower your food waste.
4. Meat-plant blends
Obviously, not everyone is suited for a vegan lifestyle. However, a growing number of customers are willing to consider incorporating plant-based ingredients in dishes to reduce meat content. This will help to reduce the production and pollution footprints of meat producers.
Plant-based products such as soy, grains, algae, and fruits, among others, can be used on dishes like burgers, meatloaf and even pasta. Experiment with such products, and include these dishes in your menu to attract this trendy crowd.
5. Rise of the mocktails
Happy Hour is one of the greatest marketing strategies of the 20th century. It creates a daily demand which boosts the bottom-line of outlets serving alcoholic drinks with practically no advertising or promotion costs. The camaraderie enjoyed by regulars also creates a sense of group loyalty which is hard to break.
Dining establishments offering mocktails, or non-alcoholic cocktails, can also attract similar demand. What’s stopping you from launching a mocktail Happy Hour this weekend?


Founder, Baker, Pastry Chef
Grégoire was raised in Valais, in the Rhone Valley of Switzerland, where his love for food began. At the age of 15, Grégoire began his first apprenticeship in pastry and baking in his home town, developing a passion for what would be his future.
With more than 25 years of baking experience, Grégoire has worked in some of the finest hotels around the world, including opening the Four Seasons Hotel Hong Kong, where he lead the pastry team.
After 15 years with Four Seasons, Grégoire went on to co-found Bread Elements in Hong Kong – providing handcrafted sourdough breads, croissants and artisan pastries to some of the best restaurants and hotels in town.
Recognised as 'Tatler Best Pastry Chef 2013 for Hong Kong & Macau', Grégoire is also the author of five cookbooks, including two winners of the prestigious World Gourmand Cookbook Award.


While fall in Connecticut is famous for the red and yellow foliage in the trees, my favorite color this time of year is the beautiful green that our cover crops show as they reach their peak. A few frosts don’t bother them at all, and they will keep growing until we get a freezing night in the low to mid 20’s – sometime in the next few weeks. The same is true for the green in our kale, collards, and broccoli, and this week Rebecca gave the green light to start harvesting Brussels sprouts, which made a good crop this year. We sell our sprouts on the stalk; kids love the way they look and will actually eat the sprouts once they see where they came from and how they grew. Speaking of kids, we still have tons of carving pumpkins on sale, so pick up a bunch to carve for Halloween, which is right around the corner.
This fall continues to be generous and the crew is still spending most of their time harvesting, washing, and packing veggies. The pace is a little slower, and we’re all a bit tired, but bringing in a quality crop does a lot to brighten the mood, even as the sun sits lower in the horizon, days become cloudier, and storm fronts pass through. We’ve also been taking some time with the crew to work on some “farmer education lessons,” everything from making a crop plan to dropping the hydraulic oil on a tractor.
On the practical front, please check out our fall schedule that we’ve emailed to everyone on our list and posted on the web site. Farm stand times and dates have changed, and we’ve got a new New Milford Winter Farmers Market to look forward to at Meadowbrook Gardens, thanks to longtime Fort Hill Farm CSA sharers, Pam and Jeff Stevens, who have generously offered us a heated greenhouse space to hold the market.
And thanks to all of you who make a special trip to the farm or one of our markets, even in less than stellar weather conditions. We really appreciate the great reception we have at our farm stand and farmer’s markets!
We hope you enjoy the farm and the harvest,
Paul, Rebecca, and Lauren for the Fort Hill Farm crew
Featured this week:
Brussels sprouts: these are some of the hardest crops to grow, particularly in sandy soil with organic practices. They take up gobs of space and hold their place in the field from mid-June through October. They need a lot of fertility and have tons of problems with diseases. We’ve been lucky enough to have good crops the last two seasons, and we hope this one is just as good. Just snip off the sprouts, peel off the outer leaves, and enjoy. They are best parboiled/steamed and then pan fried or roasted (see recipe below). Sprouts will store for a while in the fridge
Gilfeather turnips: if you eat only one more turnip in your life, make sure it’s a Gilfeather. Really a rutabaga, these turnips were developed by a Vermont farmer who carefully guarded his planting stock by only selling turnips with the top ‘neck’ lopped off so nobody else could propagate them. I guess a few roots escaped ‘intact’ because nowadays they are often grown by small organic farms in the Northeast, but don’t seem to be available anywhere else. Trust us, they are really yummy and taste very different than a store-bought rutabaga, and have justly developed something of a cult following. They will store for months in your fridge crisper drawer.
salad mix, arugula, baby red kale, pea shoots, micro greens, head lettuce, curly green and lacinato kale, rainbow chard, collards, spinach, fresh herbs, Chinese, green, and red cabbage, garlic, red, gold, and chioggia beets, limited amounts of Classic Italian, Rosa Bianca, and Asian eggplant, leeks, sweet Italian orange and red peppers, limited amounts of mixed sweet bell peppers, jalapeño, cayenne, Serrano, shishito, and poblano hot peppers, Dark Red Norland potatoes, Fingerling potatoes, German Butterball potatoes, Satina Gold potatoes, Kennebec potatoes, fresh baby ginger and fresh turmeric, baby boy choy, salad turnips, French Breakfast and red radishes, radicchio, escarole, celeriac, fennel, parsnips, butternut squash, sweet potatoes, sungold cherry tomatoes, and heirloom and beefsteak tomatoes
more autumn and winter veggies!
Pick Your Own:
Sungold Cherry Tomatoes are done for PYO this year. You can find limited amounts of these sweet treats in the barn.
Flowers: there are still some beautiful blooms out there
Fresh herbs: parsley, thyme, sage, oregano, marjoram, chives, cilantro.
*** Just like last year, CSA members may take a small (mixed or not) PYO herb bunch for free, one bunch per share per week! Please see sample sizes in the barn.
PYO begins 30 before and goes 30 minutes beyond barn hours.
Recipes, suggested by Rebecca Batchie. For more recipes, check out the Fort Hill Farm Recipe Database
Roasted Brussels Sprouts
From Chelsea’s Messy Apron
1.5 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
1/2 teaspoon fine sea salt
1/4 teaspoon EACH: garlic powder, freshly cracked pepper
1/3 cup Panko (or breadcrumbs)*
1/3 cup + 2 tablespoons freshly grated Parmesan cheese, separated
Preheat the oven to 425 degrees F.
Trim the Brussels sprouts and slice large ones in half. Place in a large bowl and drizzle over olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated in the oil/butter. They need to have enough oil and butter so the panko & Parmesan will stick; add an additional tablespoon of oil IF needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Again, toss gently to ensure the panko and Parmesan coats all the sprouts.
Transfer to a large baking sheet and spread the Brussels sprouts so they aren’t overlapping. Some of the panko/parmesan will fall to the tray and that’s fine as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.
Bake 18-23 minutes or until sprouts are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot Brussels sprouts. I like to grab some of the toasted Panko from the tray and add it on top of the bowl of Brussels sprouts!
Enjoy immediately. Serves 4-6.
Alabaster (Turnip and Potato Puree)
Recipe by Rozanne Gold
2-1/2 pounds large white turnips
2-1/2 pounds large red-skinned potatoes
8 tablespoons unsalted butter
Scrub turnips and potatoes but do not peel. Place in a large heavy pot with a cover and add salted water to cover. Bring to a rapid boil then lower heat to medium. Cover and cook 40 minutes, or until vegetables are very soft. Drain in a colander. Peel turnips and potatoes under cool running water. In a large bowl, mash both vegetables well with a potato masher. Add butter, a little at a time. Add salt and white pepper to taste, then whip with a wire whisk until smooth and fluffy. Serve immediately or reheat over low heat. Serves 6 or more.


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A Dedicated to Wholesome and Ayurvedic Apporach to Food
Sattva :- Sattva is a quality of mind which induces clarity, harmony and balance. Sattavic:- The following food promotes Sattva. Fresh fruits and vegetables, salads, fresh fruit juices, cereals(red rice), herbal tea, fresh cow milk, dry fruits, nutshoney....


In the piece, Berbere Plates, the artist Sioux Bean drew inspiration from three entities: clay, food, and culture; using these three veins of inspiration, SiouxBean used the Mariko Fauna, or Ethiopian brown pepper as his main food element. Mariko Fauna is the base pepper used in the spice blend known as Berbere, a spice blend that is the main staple for most Ethiopian cuisine. The artist SiouxBean created an interactive performance “dish” for the viewer to both consume, as well as participate in a final kinetic iteration at the end of the course. Up to 40 un-fired clay vessels were made in the shape of an Aksh, a large round plate used to roast coffee and make injera bread. Within the raw unfired clay vessels, SiouxBean placed the seeds of the Mariko Fauna pepper. The participants enjoyed an edible element inspired from the Mariko Fauna pepper. At the beginning of the edible element, the participant smashed the vessel, releasing the contained seeds; the participants were then invited to take the shards with them to plant, completing the cycle and ending the piece.


Brad and I both love to shop at Sam's Club - there's no doubt about it! Several years ago we started buying our ground beef there - they have a 90/10 mix that with only 10% fat cooks up really well, and you get the lower fat content without having to pay ground sirloin prices, which definitely works for us! They sell their meat in trays of 6-7 pounds, but we always look for a tray that is as close to 6 pounds as possible - that makes it quite easy to split up.
The first trick - wear disposable gloves! It makes the task at hand so much easier and definitely not as messy. Once again - we bought a box of disposable gloves at Sam's and we keep them in a kitchen drawer...then when we're dealing with raw meat (or other messy chores), we have the option of slipping a pair of gloves on and keeping all the juices off of our hands. I love it! Now on to the meat...once you get home, you can essentially divide the tray in half (which they've pretty much already done for you) and then split each side in thirds. We then ball up the meat and place approx 1 pound in a ziploc sandwich bag. We've found that splitting each pound in half and making 2 balls of meat makes it easy to get the meat into the sandwich baggies without a struggle. Typically one of us wears gloves and divides the meat and the other one of us holds the baggies open while the meat gets dropped in.
Once we have all of our meat divided up and in baggies, we label a ziploc gallon freezer bag and place all the individual baggies inside. Depending on the amount of meat you buy, it may take 2 gallon bags. And then anytime you need ground beef for a recipe, it's there in your freezer, in 1 pound increments, ready to go.
Head on over to Shannon's site to check out other great WFMW ideas!


Our client, a company that has been processing tomatoes with skill and experience for a good 40 years, approached OAK to obtain financing to support its participation in international trade fairs, in order to promote its business on new foreign markets.
The company was founded way back in 1935, in one of the most fertile areas of the Campania Region. For 3 generations, its sole objective has been quality, focussed on bringing the genuine flavour of freshly picked tomatoes to the table on a daily basis, with painstaking attention to every step of the production process, starting with attentive selection of the seeds in the family’s plant nursery.
The company contacted our team because it had just created a new line of ready-to-serve sauces to be launched on the international market, and especially in North America.
Thanks to the specialised support of OAK, the company was able to receive finding from Simest, of which 40% did not have to be paid back, allowing it to participate in an international food industry fair in New York. The brand increased its visibility with industry buyers, promoting its activities on the American market with excellent results.


Not only do the peas and candy potatoes present digestible carbohydrates and healthy dietary fiber, but in addition they comprise essential vitamins. This recipe does embrace some nutritional dietary supplements, however it also consists of contemporary vegetables and fruits for pure sources of key nutrients. As an added bonus, this recipe incorporates dried fermentation merchandise to support wholesome digestion. The Merrick Pet Care firm was founded in 1988 by a husband and spouse duo and it remains a handcrafted, all-pure pet food brand. Merrick is known for utilizing the freshest, most excessive-high quality elements obtainable as a result of they know that one of the best elements imply one of the best flavor and one of the best diet. All of their merchandise are manufactured in small batches to ensure safety as well as nutritional integrity, and so they supply all of their ingredients from trusted native farmers.
As your pet’s baby tooth are erupting through the skin, they’ll have trouble consuming solid meals. Once your pup has all their baby enamel, you can swap them from a mix to solely dry sort. Also, limit the quantity of dry food that you are feeding them in case you are also feeding wet meals. Many individuals recommend that you https://smartdogstuff.com/puppy-food just follow the feeding instructions that are on the back of the bag. A good rule to comply with is about 1 cup (0.24 l) of meals per 15 pounds (6.eight kg) a day. It is the proper method to break up these feeding into a couple of completely different feedings every day. When your puppy is young, most vets worry about small breeds having the ability to regular their blood sugar.
For basic functions, new child puppies usually require up to two instances as a lot caloric vitality as they will once they turn into adult dogs. Rendered fats– it accommodates low or no nutrients hence not useful to your pet.
Finally, kibble usually accommodates higher levels of carbohydrates, which act as a binder to carry all of the ingredients together but aren’t as helpful to your puppy’s nutritional wants. Kibble also tends to be essentially the most economical alternative when compared ounce for ounce with moist puppy food. And while it is simple to note that you have a alternative between wet vs dry meals for puppies, it is far much less simple to determine which one you need to select.
In other words, affordable merchandise don’t have to imply low-high quality, and costly provides are not always one of the best there’s. Make positive to choose products that contain beneficial components that will provide your pet with an array of antioxidants, minerals, in addition to omega-3 & omega-6 fatty acids. If your pet can tolerate gluten, then we suggest barley, rye, and wheat. However, in case your pet is intolerant to gluten, we strongly recommend that you stick to gluten-free grains similar to brown rice.
Morgan added that bags of dry food also tend to be more affordable in comparison with the opposite options. Organic canine foodWhile buzzwords like “natural” aren’t regulated, noted Freeman, there are some stable takeaways you get with an “organic” label.
This second-rated pet food formula is made without any byproducts or meat meals, and the company claims this as “holistic” food. With so many variables to account for, it’s usually unimaginable to choose a perfect puppy meals model that might be the optimum alternative for all dogs .
With a lot info in hand and quite a lot of products out there in the market, it is attainable to search out the perfect meals for your furry friend. If you’re on the lookout for the most suitable wet meals options on your pup, don’t neglect to check out one of the best wet pet foods listing we’ve shared on this article.
The majority of customers have commented how much their pups love the style and had been pleased with their kibble. A few have praised how gentle it is on their pup’s delicate stomach “from day one! The solely downside talked about is the costly price, nonetheless it’s all the time best to look around to discover a better deal.
Each recipe includes a premium protein like actual hen or beef, and they are formulated for all breeds and sizes. This grain-free food features healthy fat like hen fat as properly to supply your canine with essential fatty acids in addition to skin and coat support. It also incorporates helpful dietary supplements like dried fermentation products and chelated minerals. Best Senior Dog Food –As your canine gets older, his physique and his metabolism will start to decelerate which implies that the food of his younger years may not work as properly in his older years.
For example, if your pooch is allergic to rooster, you’ll obviously need to avoid meals which have any chicken-based mostly merchandise. This consists of not only deboned chicken, however rooster meal, hen fat, chicken organ meats, or even — in some cases — eggs.
Your pup may also need probiotics to spice up their immune system and hold their digestive system and intestines in tip-prime shape. – Generally speaking, puppies must be fed a pet-particular food regimen for the primary 12 months. Some breeders recommend switching a Beagle pet over to an grownup recipe when he reaches his full size, so that’s an option as well.