When you’re craving gelato on a hot day in Rome, anything cold will do. But some gelato is definitely better than others – avoid any gelateria where the gelato is piled up high, in shades of neon blue and lime green, and look out for places which use fresh, seasonal ingredients. There are plenty of good quality gelato in the city centre, if you know where to look. These are six of the best:
Gelateria del Teatro
Via dei Coronari 65
Located on one of the most picturesque streets in Rome’s centro storico, this gelateria is a real treat. You can watch the staff making gelato in the shop window, before queuing up to sample a range of delicious flavours, from a genuinely nutty pistacchio to stracciatella with a minty twist. Although it’s primarily a gelateria, you’ll also find a tempting selection of pastries, including Sicilian cannoli and fruit tarts.
Piazza degli Zingari 5
If you’re in Monti, Trastevere or Prati, you’re not far from a Fatamorgana. This popular organic gelateria has expanded in recent years, opening branches across the city centre. There are some creative flavours, such as uva e noci (grape and walnuts), amarena e birra (amarena cherry and beer) and basilico, noci e miele (basil, walnuts and honey), as well as the more traditional flavours such as chocolate and strawberry. Bacio del principe (“the prince’s kiss”), a creamy mix of gianduja and hazelnut, is highly recommended.
Fatamorgana is also the perfect choice for anyone with allergies or dietary requirements – there are plenty of milk-free flavours.


The Frappuccino is a beverage loved all over the globe and is available in several different formats. It’s cold, delicious, and sweet and can give you that small coffee fix at the same time.
But, there is a difference between the frappe and other similar beverages such as the iced latte and milkshakes. But what is that difference?
We have written this article to tell you all you need to know about the Frappucino, from what it is, to how it is different from a Frappe, to how to make one yourself.
So keep reading to discover the amazing drink that is the Frappuccino.
What Is A Frappuccino?
A Frappuccino is a trademarked brand of Starbucks. This means the beverage can only legally be sold by the popular coffee company or by those who are permitted by Starbucks to use the trademark.
The Frappuccino is a portmanteau of two famous coffee drinks; the ‘frappe’ and the ‘cappuccino’ and was developed and trademarked in Massachusetts.
It was created by a company known as the Coffee Connection and this chain was eventually acquired by Starbucks who bought the Frappucino to the market after making a few simple changes.
The Difference Between A Frappe And A Frappucino
The traditional Frappe gained popularity in Greece many decades ago and is now consumed all over the world.
The Greek way of making a Frappe includes instant coffee, sugar, water, and sometimes milk combined in a cocktail shaker. They would then shake this until a frothy layer is formed.
The Frappe which is most commonly known in the US however is the New England version. This beverage is more of a milkshake with an ice cream topping.
The difference between these beverages is the coffee content. A Frappe is a milkshake made thick with ice cream, whereas a Frappuccino adds a shot of espresso/cappuccino to the mix.
The recipe for a Frappuccino however over the years has evolved so much that a lot of versions of the Frappuccino no longer contain any espresso or cappuccino.
Furthermore, a lot of versions where you might think you taste coffee do not have actual coffee in them. Instead, they have a coffee base and the most common coffee powder is Frappuccino roast.
This tastes similar to instant coffee but is reserved to make Frappuccinos.
The recipe you find at Starbucks today includes sugar, milk, flavored syrups, and lots and lots of whipped cream. Coffee and ice are commonly used and you can even just pour in an espresso shot for an extra kick.
All the ingredients are usually popped in the blender until a thick layer of froth is formed. Once this is all blended, extra whipped cream and garnishings are added on top.
Although there is a difference between traditional Frappes and Frappuccinos, both beverages are similar and nowadays other chains serve their Frappes in similar ways to the Starbucks Frappuccino.
A McCafe Mocha Frappe from McDonald’s for example looks the same and has a similar consistency.
Following on from this, other companies are now designing their own versions of the Starbucks Frappuccino, yet still call it a Frappe so they can legally sell it.
Is The Frappuccino Just A Glorified Milkshake?
The Frappuccino is not simply a milkshake and this is because of the coffee content. When we look at it through a New England lens, however, a milkshake includes milk with lots of syrup and is blended to make a perfect consistency.
A New England Frappe however is topped with ice cream and a Greek frappe is simple a mix of instant coffee, ice, and water, shaken in a mixer.
Frappuccino is therefore a New England Frappe but you usually add a shot of espresso or coffee.
Though these drinks are similar, the line dividing them up is constantly broken as coffee shops are expanding.
Modern coffee shops for example completely skip the ice cream in their beverages and replace it with a thickener which helps to bind the ingredients and better the consistency.
Similarly, a lot of Frappuccinos, including the ones served exclusively at Starbucks now skip the espresso content altogether.
Another difference between the Frappuccino and Frappe and the milkshake is that the Frappe and Frappuccinos allow you better control over the ingredients.
In a coffee shop, you can add to remove, or add extra ingredients to a Frappe or Frappuccino so that you can better suit your tastes more than you can with a traditional milkshake.
These are the most common ingredients used in Frappuccino:
Frappuccino Roast Coffee
Starbucks uses a special type of instant coffee for their coffee-based Frappuccinos.
The Frappuccino Roast was introduced to replace the traditional shot of espresso and its advantage is that compared to traditional espresso, it improves the texture of the Frappuccino.
Traditional espresso also causes the other ingredients to expand and this leaves less room in the cup. The special roast does not have this issue.
Popular flavors of Frappuccinos that use this type of coffee range from espresso, white mocha and normal mocha, Java chip, and caramel.
Frappuccino Creme forms a base and like most beverages, does not contain any coffee. It is commonly used for special event flavors such as the Halloween Frappuccino but is also used in the vanilla flavor, Green Tea, and Double Chocolate Chip.
Sauces And Syrups
Various flavors call for different flavor sauces and syrups.
They add flavor, whilst also serving as a base for your Frappuccino. Some use both syrup and sauce and an example of this is the caramel Frappuccino which uses caramel syrup and caramel sauce.
A traditional Frappuccino syrup is also used in some Frappuccinos and this is responsible for the flavor of the coffee.
In a lot of cases, this kind of syrup includes the coffee flavor without you having to add actual espresso to the drink.
Finally, a Frappuccino is not a Frappuccino without a big dollop of whipped cream on top.
Calories And Sugar Content
Although Starbucks Frappuccinos can be delicious, the calorie and sugar content is particularly high. Although caffeine content is low, sugar makes up for this.
Most sauces and syrups used in the beverage are synthetically crafted as it is more economical and convenient. However, this loads the drinks with calories and sugar as much as the whipped cream on top does.
As a result of this, it is recommended to enjoy your Frappuccinos in moderation, but think how great it will taste if you leave it a couple of weeks between each one. The wait is worth it.
Calories Broken Down
Below we have included a list of the common Frappuccino flavors and how many calories are in each one.
These calorie numbers are for a Grande size made with whole milk and whipped cream.
Coffee Frappuccino = 240 calories
Espresso Frappuccino = 230 calories
Chai Creme Frappuccino = 360 calories
Java Chip Frappuccino = 470 calories
Mocha Cookie Crumble Frappuccino = 500 calories
Caramel Ribbon Crunch Frappuccino = 490 calories
Caramel Frappuccino = 420 calories
Caffe Vanilla Frappuccino = 430 calories
Double Chocolate Chip Frappuccino = 420 calories
Mocha Frappuccino = 410 Calories
Matcha Green Tea Creme Frappuccino = 430 calories
S’mores Frappuccino = 490 calories
White Chocolate Mocha Frappuccino = 420 calories
Strawberry Frappuccino = 390 calories
From above, it’s obvious how many calories and just how much sugar is in your average frappuccino.
However, with some small simple changes, you might be able to save a large amount of these calories without having to substitute too much on taste.
If you switch to non-fat milk or almond or coconut milk, for example, this can reduce the number of calories in your drink significantly.
Although whipped cream is seen as a staple part of the Frappuccino, giving this up could help you cut those calories.
The list of calories we have included above is also only for grande sizes and by cutting down this serving size, you will automatically save calories.
Starbucks now also makes ‘light’ versions of some of the drinks listed above, so if you are trying to cut back calories, ask your barista if there is a light version of your favorite drink.
Starbucks has several different flavors which come out only at special events or for particular seasons.
Examples of this include the S’mores Frappuccino or the Pokemon GO Frappuccino which was tied to the specific event.
Common flavors do have a shelf life too and new ones are constantly being added as older ones are removed.
Christmas time is also a popular time of year for new and exciting flavors of Frappuccinos to come out and most recently, customers could enjoy the Toasted White Chocolate Frappuccino, which was filled with rich flavors and aromas of white chocolate and is said to have a taste which is unique to Japan.
Halloween is also a great time to experience a special flavor of Frappucino and special drinks over the years have included the IT frappucino, the green tea Franken Frappuccino, and the vampire Frappuccino.
A popular limited-time beverage is the Unicorn Frappuccino and this gained fame for its interesting approach.
Consumers of the drink loved how the flavor changed, as did the color. However, as the cup could hold around 500 calories with 76 grams of sugar, it received a lot of criticism and it is no longer available.
How To Make A Frappuccino At Home
To make a version of the simple Frappuccino at home, you will need the following ingredients:
- 1-1.5 cups of crushed ice
- One-Shot of Espresso that has been left to cool down (Two if you want to make it strong)
- ¾ cup of milk
- Whipped Cream
Place the first four ingredients straight into your blender and let it run for around 30-45 seconds. Then simply pour into a cup and top with as much whipped cream as your heart desires.
If you want to treat yourself or impress your friends, garnish it with some chocolate syrup or some chocolate shavings and add some of your favorite syrup toppings.
If you want to make a caramel Frappuccino, simply copy the recipe above, using the same ingredients but add in ⅓ cup of caramel sauce and caramel syrup.
Avoid putting the caramel syrup into the blender with the other ingredients and instead save it for later when you have poured the mixture into the cup.
You can then top with whipped cream and apply generously to the top. You could even swirl the caramel syrup around the edges of the cup before pouring the mixture in for an extra caramel explosion.
If you fancied something lighter, perhaps try the strawberry Frappuccino. Simply use the same ingredients but you will also need, strawberry puree sauce, simple syrup, and strawberries.
Add all of the ingredients that should be put in a blender and then pour into a cup that has been lined with around 1 tablespoon of strawberry puree.
Topped with whipped cream and an extra strawberry on top and you are good to go.
Frappuccino Frequently Asked Questions
What Is A Frappuccino Made Of?
A Starbucks Frappuccino contains different ingredients depending on what flavor you go for.
Although a lot contain coffee, creme-based ones usually do not contain any coffee at all but when coffee is included, the Frappuccino Roast Coffee is the one.
A variety of different sauces and syrups are needed not only to enhance the flavor but also to help blend the drink into that perfect consistency and texture.
Frappuccinos are always topped with whipped cream, but you can ask for it without if you are trying to cut back on the calories.
What Is A Caramel Frappuccino?
One of the most popular flavors of Frappuccino is the caramel Frappuccino. This drink does contain coffee but is still made with ice, milk, coffee Frappuccino syrup, and plenty of caramel syrup.
It is also topped with a hefty dollop of whipped cream making it a total sweet treat. The Frappuccino syrup is made up of water, salt, natural and artificial flavors, potassium sorbate, citric acid, xantham gum, and sugar.
However, considering this drink is a whopping 420 calories, it should be consumed in moderation.
What Is The Difference Between A Frappe, A Milkshake, And A Frappuccino?
Through a New England lens, a milkshake includes milk with plenty of syrup and is blended to make a creamy consistency.
A New England Frappe is topped with ice cream and a Greek frappe is simple a mix of instant coffee, ice, and water, shaken in a mixer.
Frappuccino is a New England Frappe with added coffee, yet modern Frappuccinos don’t all contain coffee and the coffee can easily be replaced by other flavorings.
Is The Frappuccino Only Sold At Starbucks?
Frappuccino is a Starbucks trademark. This simply means the beverage can only legally be sold by the popular coffee company or by those who are permitted by Starbucks to use the trademark.
Is A Latte Different From A Frappuccino?
A latte is made from espresso and milk and served warm. An iced latte is made with the same ingredients but the espresso is left to cool.
A Frappuccino however is always served cold and modern Frappuccinos sometimes do not contain any espresso at all.
This is the main difference as although lattes can be flavored too, they always contain at least one espresso shot.
What Does A Mocha Frappuccino Taste Of?
If you want a chocolate coffee iced treat, this could be your new favorite drink. It’s both filling and light and the espresso flavor combined with cocoa makes for a delightful sensation.
The difference between a traditional mocha and a Frappuccino however is that a Frappuccino is always served cold and foamy, whereas a mocha is warm and is made purely of chocolate and coffee.
We hope by reading this article you have learned a little more about what the Frappuccino is and are keen to run to your nearest Starbucks to try one out as soon as possible.
Even if you don’t like coffee, you are now still able to enjoy a modern Frappuccino, where the coffee is substituted for another flavor.
Although the drink is a trademark of Starbucks, don’t be afraid to try and make one yourself using one of the recipes we have provided in this article.
But remember Frappuccinos are loaded with calories and sugar, so keep them only for special occasions or when you fancy a naughty treat. Now, what are you waiting for, go and try a Frappuccino today!


How Dickey’s Has Successfully Navigated The New Market Space
About eighty years ago a franchise was born, one that would grow to become a landmark of quality and excellence among it’s peers and that establishment is Dickey’s BBQ Franchise. Beginning life as a small family owned establishment in 1941, it would stay that way until 1994 when it would begin to franchise out into what is now over 450 locations.
The tale of origin and subsequent rise to success is due to high quality standards in every aspect of the dining experience but this would only help to mitigate the massive upheaval that came in the form of the Coronavirus pandemic, which greatly affected just about every business but one of the most impacted was the restaurant industry.
Prior to the pandemic altering the landscape, it was primarily millennial and GenZ generations that would use apps on their phone to order food while other demographics would largely prefer to dine in or on some occasions use a phone to call and place an order.
It is through quick thinking and a wise pivot of operations that has allowed for Dickey’s Barbecue Pit to continue to grow and thrive in the vastly different market space that exists today and that is largely due to husband and wife duo. Roland Dickey Jr. serving as CEO of Dickey’s Capital Group and his wife Laura Rae Dickey as the CEO of Dickey’s Barbecue Restaurants, Inc.
Dickey’s has been a staple in the restaurant industry since 1941. Known for their Texas-style barbecue, they have expanded to over 500 locations across the United States and Canada. With their expansion comes an increased need for quality control, which is why Dickey’s introduced “LeanPath” technology to help monitor food waste and loss.
Changing the focus from a dine in experience to the now much more commonplace digital market of buy online and pickup in store or curbside has now become the standard operating procedure for many businesses, even those outside of the food service industry. It is clear that there will be a lasting impact on both industry and culture that has arisen from this pandemic and through quick thinking and a wise assessment of the changing market space, Dickey’s Franchise Guarantee will continue to deliver high quality food for their customers.Click here for more information.
Like their Facebook page on https://www.facebook.com/DickeysBarbecueFranchise/


Seeductive Foods Tote Bag
Tomato girl summer is still alive and well with the Seeductive Tote bag. Essential for every foodie on the go, this tote is deep enough to hold your phone, keys, or a few wheels of cheese for snacking emergencies.
The Tote is:
✨ Perfect for transporting cheese and wine to your picnic in the park.
✨ Ideal for grocery runs or loading up on your farmer's market haul.
✨ Cute enough to take just about anywhere - meet your new go-to bag.
Size: 15" W x 16" H
Material: 100% cotton canvas
Spot Clean/Air Dry.
This product is made especially for you as soon as you place an order, which is why it takes us a bit longer to deliver it to you. Making products on demand instead of in bulk helps reduce overproduction, so thank you for making thoughtful purchasing decisions!
This product has no reviews yet.
You got questions. We got answers.
Where can I see the ingredient list?
You can find all nutritional and ingredient information here.
Do you add coconut or other oils?
No! We don't add any coconut oil (or palm and other inflammatory oils for that matter). Other than a small amount of white truffle oil in our Truffle & Peppercorn, our cheese is oil-free.
What's the deal with hemp?
These mighty seeds are nutrition powerhouses, packed with antioxidants, vitamins and minerals. Packed with heart-healthy fats like Omega-6 and Omega-3 and complete plant-based protein which is sure to keep you full and happy.
On top of that, hemp is a hearty plant, making it one the most sustainable and environmentally friendly crops to grow.
How does it compare to cashew cheese?
Compared to the leading cashew-based cheese, our products have approximately 33% less fat (including 90% less saturated fat), fewer calories, and more protein. They're also friendly to those who can't eat nuts or other top allergens.
Find all nutritional & ingredient info here.


I've been wanting to say this for a while: if I were Subway, I'd say exactly this.
We use a dough conditioner called azodicarbonamide in our breads, as most commercial bakeries do. It is an FDA-approved ingredient that can also be used for things, as has been mentioned, such as making your flip-flops and yoga mats more cushy. Maybe the "food blogger" should have titled the story "Yoga mats use edible additive to increase cushiness."
Think about it, though, you are listening to a person that has the title "food blogger." If I were you, I'd be embarrassed. Please feel free to hide your embarrassment while eating one of our delicious subs at your local Subway store.
I'm not the only one saying this, and here is the second ever link to a huffpo piece I've ever used. This writer calls the creds of the food blogger into question, and finishes strong:
Besides, as I said earlier, you don't actually ingest any azodicarbonamide when you eat bread made with it. During the mixing process, it breaks down into a compound called biurea, a comopund that is readily excreted from the body. Other byproducts include semicarbazide and ethyl carbamate.
Ethyl carbamate used to be used as a medicine until it was discovered that it caused cancer in rats. Although it's not used as an ingredient in foods, it is a natural by-product of yeast fermentation. Accordingly, you'll find trace amounts of ethyl carbamate in almost all wine, beer, whiskey, soy sauce, and breads (whether or not they are made with azodicarbonamide). Ethyl carbamate cannot be completely eliminated from these foods but efforts are being made to limit consumer exposure.
Although there is some concern about the total amount of ethyl carbamate that people might be exposed to from all the different dietary sources, the primary source for most people is alcoholic beverages. Consider it one more reason to enjoy alcohol in moderation or not at all.
But, let's get back to the protest against Subway. It's true that using azocarbonamide as a dough strengthener increases the amount of ethyl carbamate you're getting. But removing it wouldn't completely eliminate your exposure. And here's the real point I want to make:
Americans have been eating fast food sandwiches made with azodicarbonamide for years. If you don't eat that stuff very often, I doubt you have anything to worry about. And if you do eat a lot of fast food sandwiches, I'd venture to say that azodicarbonamide is probably the least of your concerns. Take this chemical out of fast food and what do you have left? Food that's still low nutrients and high in sugar, salt, and unhealthy fats.
Amen, sister, amen.


Australia's Manuka Pty. Ltd.
At Australia's Manuka (Formerly Tyagarah Apiaries) we specialise in the harvesting, processing and packaging of high potency active medicinal grade honey.
We manage and harvest this active medicinal honey from our own beehives as well as from associated beekeepers located in the pristine coastal forests surrounding Byron Bay on Australia's east coast.
We control the production of the active medicinal honey from the cold extraction process through to quality finished packaged products.
Cold Extraction & Independent Testing
The special cold extraction method we use preserves the antibacterial properties and wound healing abilities of this unique Leptospermum honey.
All our Leptospermum honey is tested at independent laboratories to ensure high levels of potency prior to packaging.
All our bees are managed naturally by organic standards without the use sugar feeding, veterinary pharmaceuticals or chemicals.
We operate a modern hygienic extraction and packaging facility using precision equipment that ensures a high quality finish to all our products.
Our Extraction and production facility 100% Solar Powered and is approved by the Australian Quarantine and Inspection Service (AQIS) and therefore our products are registered for export.
To ensure a quality product and safety for our customer's, all packaging is handled in a clean air room.
This packaging environment is free from dirt, insects and odours. All our equipment is made from stainless steel or approved food grade material. The design of the packing room and protocols followed by staff meet Australia and New Zealand Food Authority (ANZFA) standards.
The Australian Medicinal Honey facility is custom designed to meet Hazard Analysis and Critical Control Point (HACCP) protocols.


If you're planning a long road away from animal meat, maybe you'll also consider giving Tipps For a Vegetarian Lifestyle a try. Tipping isn't quite the same as paying taxes. But it's a reasonable way to eat vegan or vegetarian and to practice good financial management at the same time. Many vegetarians are able to enjoy meat occasionally, but fresh vegetables and other whole foods almost every day.
There are many reasons why people choose to give up meat and fish: health concerns, concern for baumstamm marzipan the environment, the fact that animal meat is often contaminated with antibiotics and hormones, baumstamm marzipan and the fact that, for some people, vegetables just taste better. There are many other advantages to vegetarianism that go beyond these factors. To better understand the range of vegetarian food and the variety of dishes available, let's explore some of the reasons why people choose to go meat-free:
Vegetarian food offers far more protein than meat or fish. This is one of its most important benefits. This is because plants that are rich in protein, such as beans, nuts, seeds and lentils, have higher levels of amino acids that can convert to protein. Anyone who has ever tried to prepare meat-based dishes knows that there is nothing better than the flavor of freshly cooked meat or eggs. (If you don't care for home cooked food, you can always substitute tofu for meat in a meatless chili or bake a turkey or chicken into mashed potatoes.)
If you're concerned about protein, remember that the best sources of protein are beans, nuts, and soy. And while it's easy to eat too much protein - many vegetarians exceed the recommended daily intake by as much as 40% - your body will compensate by burning up all the extra calories in your diet. This is especially important when you consider the impact losing a few extra pounds can have on your overall health.
It's a good idea to look into the possibility that grocery stores will carry a wide variety of vegetarian food and snacks, especially if you are new to the vegetarian lifestyle. This includes a wide variety of dried fruits, grains, and nuts. These products can be prepared in advance so that you don't have to cook them. They are also often cheaper than other options. To determine if these products are right for you, spend some time researching the health benefits.
Although it may seem daunting to adopt a vegetarian lifestyle, it is easy once you become comfortable with it. You'll love making vegetarian food a regular part of your daily meals. There are so many great options. When choosing and cooking your meals, it is important to try to avoid processed foods.


Passionfruit Glazed Doughnuts
Made with fresh, Florida-grown passionfruit
Delicious, flaky mini pies
Chocolate cake with a graham cracker and marshmallow baked inside, topped with chocolate buttercream, a graham cracker and a toasted marshmallow
Farmed Animal Sugar Cookies
Miniature Chocolate Chip Cheesecake
Butter Rum Bundt Cake
Lemon Key Lime Mini Cupcakes
Made with fresh fruit
Cookie Monster Cupcakes
Chocolate cake with sandwich cookies and chocolate chip cookie dough baked inside, topped with cookies and cream buttercream and a chocolate chip cookie.
Pogona Baking Company is a legal cottage industry bakery in Winter Park, Florida. Our kitchen is not regulated by the state of Florida.


My Thai Kitchen is a Thai Restaurant in the area around Bloor St W and Brentwood Rd N, where the average rating for Restaurants as of this Tuesday is 4.3 out of 5.
Please include your correct email address.
This is the food page of My Thai Kitchen on 3072 BLOOR ST W Toronto ON M8X 1C8.
My Thai Kitchen is a new listing on food pages, updated on July 6, 2015.
My Thai Kitchen is ranked #1 of 22 Restaurants in Thompson Orchard Toronto.
This page has had 2216 visitors. You are the 2216th.


Once harvested, getting your product, whether it’s fruit or vegetables, to market is extremely time sensitive. Protecting your inventory from the elements, especially during very hot climate, is critical to your bottom line.
When your warehouse space is not adequate or if it is not conveniently located to the product - Our company has many tents to choose from.
We ‘cover’ all of the major agricultural product groups: foods, fibers, fuels and raw materials. Specific foods including cereals (grains), vegetables, fruits, oils, meats, and spices. Fibers including cotton, wool, hemp, silk, and flax. Raw materials including lumber and bamboo.


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For about a decade my family lived in Utah. Honey Butter was a regular staple you could get almost anywhere. Then we moved and Honey Butter is not as regularly available in the surrounding Western states. This made me sad and I used to pick it up whenever we traveled back through Utah and store it away for the next time we could stock up.
I used to think Honey Butter was a magical recipe too hard for common folk like me to make and then I discovered the secret….
It is super easy to make, using only 3 ingredients. If you have never had honey butter before, it’s time you made some. I promise you will not be disappointed. It tastes incredible on anything and takes less than 10 minutes to whip together! Literally :)
Here is what you need to do to make the Honey Butter:
1 cup softened butter
1/2 cup honey
Pinch of salt
Directions and Notes
Combine all ingredients into a bowl and using a hand mixer, whip all of the ingredients until fully mixed. I whipped it for about 3 minutes.
You can serve and eat right away on fresh bread and then pop it into your fridge for next time. This will store really well for a long time if you use an airtight plastic container.
A couple of notes:
The butter needs to be softened, not melted. It’s easier to whip and blend if it is softened.
I am a real fan of honey and you can use literally any flavor of honey. This last weekend we visited a honey stand and picked up orange honey, mesquite honey, and peach honey. So you can use your own creativity to create endless combinations of honey butter. They are ALL so good!
If you end up making a batch, I would love to hear how it went!
Thanks for stopping in.
Go ahead and share this post, you know you want to!


Drink & Dine
Facing the lagoon, we serve on your table by the pool or on the beach a savant blend of local Filipino and South European cuisine with a special French touch.
Our meals are made from freshly picked ingredients. The daily menu is made according to the fresh catch of the day and the humor of the chef.
Our cuisine is also known for it’s authentic thin crust pizza’s. We bake our own French bread which we serve for breakfast, together with a large choice of western and filipino delicassy.
The wine selection
Our wine selection is 100% French
represented by 40 different wine
bottles. We made a selection of wine
from different French regions from
Bordeaux to Alsace, from Cote de
Provence to Champagne, our wine
selection will satisfy you.


Jobs & Praktika bei
AUSTRIA JUICE GmbH
Aktuell 0 offene Jobs und HTL Praktika bei AUSTRIA JUICE GmbH – April 2024.
AUSTRIA JUICE Group, a Joint-Venture of AGRANA Beteiligungs-AG and Raiffeisen Ware Austria AG, is one of the most important global players in the food and beverage market and employs approximately 1.000 people at various production sites worldwide. As a leading company in the industry, the AUSTRIA JUICE Group is appreciated by customers for its expertise in the development of innovative beverage concepts and high-quality food & beverage ingredients.


A couple years I stopped buying salad dressings at the grocery store, even the “organic” versions at Whole Foods. Too many preservatives, salt, fake salt, sugars and other things I don’t recognize. Cane sugar? Nice try! I’ve found that some good quality olive, flaxseed or walnut oil, an artisan or homemade vinegar and a touch of hot Dijon mustard shaken up in a jar with a little salt and pepper and stored in the fridge works just fine. But I’ve been deprived – not having buttermilk or a ton of cheese on hand means I can’t as easily make my beloved Ranch and blue cheese dressings. Typically full of calories and fat, it’s not like I need to make these dressings – I usually wait until the next steakhouse visit to indulge.
Now I don’t have to.
Swinging by the Southport Farmer’s market the other day to pick up my weekly box from Big Head Farm, a simply setup stand a few bowls of lettuce and a few squat glass jars behind them caught my eye. What is this? Ranch and blue cheese dressing made with just a few, locally-sourced ingredients and a reasonable calorie count in just right doses? Sold.
Meg Dhamer left the catering world years ago to try her hand in the specialty foods market. It’s a tough market to break into. But her niche of creating completely natural, preservative-free, allergen-free and gluten-free dressings that could still last in the fridge for up to six months and be used for more than just salads won her customers over. Including me – even at almost $12 a bottle! Hand-packaged at Lambs Farm in Libertyville, a portion of the proceeds goes back to the farm, which supports mentally-challenged adults. Now it’s a feel good buy too. I bought all three types (available at the Southport Farmer’s Market, Southport Grocery and Mariano’s downtown):
Ridiculously Garlic Blue Dressing – made with Oberweis sour cream and buttermilk, cave-aged Saint Pete blue cheese from Faribault Dairy in Minnesota and a ¼ cup of organic garlic (yes it’s garlicky, but that means extra antioxidants, right?), 2 tablespoons are just 96 calories and 8 grams of fat. Not bad. I tossed the dressing with perky butter lettuce from Iron Creek Farm and a handful of different cherry tomatoes from Leaning Shed Farm for a simple salad that didn’t need much else, save for cracked black pepper. I imagine that grilling some romaine lettuce for a couple minutes on the same grill used for a steak and drizzling the greens with the dressing for a classic steakhouse-style wedge would also be delicious. Maybe with some bacon too. See below for Dhamer’s recipe using the dressing as an easy Alfredo sauce substitution.
Three Berry Vinaigrette – made with pounds of fresh raspberries, blackberries and blueberries from Midwestern farms picked in season and cooked over a period of a few days, this is definitely a dressing worth buying over attempting to make. Sweetened only with a touch of German summer flower honey, it’s free of added fats, sugars and salts and the berries offer a powerful antioxidant punch. Makes for a nice cooking and finishing sauce for salmon and pork chops. Meg’s daughter told me she spreads the stuff on freshly baked bread for a turkey and Havarti cheese sandwich with sprouts. Nice. 32 calories, 0.4 grams fat per 2 tablespoons.
Beets All Ranch Dressing – made with roasted seasonal beets, this newcomer to the Pigtail Twist dressing family has a slightly pink color as a result. Super natural again – just Oberweis buttermilk and sour cream, chives, parsley, grainy mustard, freshly squeezed lemon juice, organic garlic, Tellicherry black peppercorns and Kosher salt, I like it as a nice dip for thickly sliced cucumbers and bell peppers. Dhamer’s recipe for a coleslaw using the hidden gem works great too (see below). 72 calories and 4.7 grams fat per 2 tablespoons. Not bad either.
Recipes (adapted from Pigtail Twist):
Ridiculously Garlic Blue Alfredo and Jumbo Shrimp
8 ounces dried pasta (Barilla tubular versions work well)
1 tablespoon good quality, unsalted butter
1 tablespoon extra virgin olive oil
12 – 16 jumbo shrimp, peeled and deveined, tail on
1/4 teaspoon sea salt
1/4 freshly cracked black pepper
Juice from 1/2 a lemon
1/2 a 16-ounce jar of Pigtail Twist Ridiculously Garlic Blue Dressing
6-8 large fresh basil leaves, stacked, rolled like a cigar and cut into a fine chiffonade
1 cup cherry or grape tomatoes, halved
1/2 cup breadcrumbs
1/4 cup shredded good quality Parmesan cheese
Preheat oven to 400 degrees Fahrenheit.
Cook the pasta according to package directions. Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper. Cook shrimp until opaque, turning once, about 2 minutes. Transfer shrimp to a 9-inch glass baking dish, toss with lemon juice.
Drain the pasta, reserving a few tablespoons of the cooking water. In the same pot used to cook the pasta, add the dressing, basil and tomatoes. Transfer the pasta mixture to the baking dish; toss to combine. Top with breadcrumbs and cheese, bake for 5 – 10 minutes, or until breadcrumbs are browned and cheese has melted. Serve immediately.
Beets all Ranch Coleslaw
2 cups shredded green Napa cabbage
2 cups shredded purple cabbage
2 cups shredded carrots
1 bunch green onions, thinly sliced
1 cup thinly sliced fennel bulb
1/2 to 1 cup finely chopped cilantro, plus more for garnish
1 large jalapeno pepper, seeds removed, finely chopped
1 cup crumbed, cooked bacon (optional)
1/2 to 1 jar Pigtail Twist Beets All Ranch Dressing
2 or 3 tablespoons crushed peanuts
In a large bowl add all ingredients; toss to coat. Cover and chill, at least 4 hours or overnight. Transfer to a serving bowl, garnish with cilantro and peanuts and serve.


Berry and Madeira-Whipped Ricotta Tiramisu
This is the perfect dessert for those hot, steamy summer days when you just can’t bear to turn the oven on. The ladyfingers don’t get overly soaked and softened by the raspberry syrup and ricotta cream, meaning they retain a little crispness that nicely counters the super decadent Madeira-spiked ricotta cream. You can also drop the ladyfinger cookies entirely and use any kind of torn up cake (angel food, pound cake; I’ve even made it with a few leftover blueberry muffins!) or sack the cake element all together and just do it up simple: berries and cream drizzled with homemade raspberry syrup. For a smaller group, halve the recipe and make it in a 9- by 3-inch loaf pan.
For the raspberry syrup
1 pint raspberries
2/3 cup strawberries, hulled and halved (quartered if large)
2 cups sugar
1 tablespoon lemon juice
For the tiramisu
1 cup (8 ounces) good-quality ricotta cheese
1/2 cup sugar
1/4 cup Madeira
1 teaspoon vanilla
1 1/2 cups heavy cream
Two 3.5-ounce packages ladyfinger cookies (about 40 cookies)
6 tablespoons raspberry syrup
2 pints raspberries
2 pints blueberries
Place 1 cup of the raspberries, the strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Gently stir the sugar so it coats the berries, and cook, stirring occasionally, until the sugar melts and the mixture comes to a simmer. Cook until the mixture thickens slightly (the raspberries will break down completely), 8 to 12 minutes, stirring occasionally and reducing the heat to medium-low if the mixture starts to spatter. Stir in the remaining 1 cup of raspberries and cook for an additional 1 minute. Set aside to cool completely (the syrup will keep for up to 2 weeks in the fridge; itís fantastic over pancakes, waffles, French toast, and ice cream).
Place the ricotta, sugar, Madeira, and vanilla in the bowl of a stand mixer (or in a large bowl if using a hand mixer) and whip on low speed to combine. Increase the speed to medium and whip until the ricotta is smooth, about 1 minute.
Add the heavy cream and whip on low speed to incorporate it into the ricotta mixture. Scrape down the bottom and sides of the bowl, increase the speed to medium-low and whip until the mixture looks like it wonít splash around once you increase the mixer speed. Turn the mixer speed up to medium, then medium-high, scraping the bowl as necessary, and whip the mixture to medium-stiff peaks.
Place 1 layer of ladyfingers in the bottom of a 9-inch square baking dish (you may need to trim the ladyfingers to get them to fit in a nice, even layer). Drizzle with 3 to 4 tablespoons of the raspberry syrup and then cover with 1/3 of the ricotta cream, using a rubber spatula or knife to gently spread it into an even layer. Cover with half of the berries. Add another layer of ladyfingers, drizzle with a few more tablespoons of raspberry syrup, and spread with the remaining cream. Top with the remaining berries. Cover with baking dish with plastic wrap and refrigerate for at least 2 hours or overnight before serving.


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The Flat Top King Bacon Press is proudly made in America using 100% American-made steel with a copper handle. Weighing over 4.5 pounds, this press is perfect for using as a steak or sandwich press on the griddle.
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Ok, I was skeptical but wow. The Burger seasoning is freaking amazing.
Just wanted to give an honest review of the SMASH THAT and SHAKE THAT. I would put this stuff on a tire and eat it... my wife said it was the best she's ever had!
Easily going to be in my top 3-4 seasoning options!
WOW!!! Amazing flavor contrasts. Not salt heavy. Excellent blends on both... the flavor of these two seasonings out did my expectations.
You knocked it out of the park with these seasonings! Smash That was delicious on pork chops and Shake That was perfect on grilled broccoli and cheese!! Thank you so much for these!!!


These are the tomato plants I bought from Walmart. The back one is "Better Bush" and the front one is "Bush Goliath." They don't seem to be growing very fast, and we still need to buy cages for them to keep the tomatoes off the ground once they grow.
One of the bell pepper plants has a leaf that looks like it was supposed to be two but merged into one!
These are the bell pepper plants that I started from seed a few months ago. I am going to transplant them into the garden soon!
I planted some lettuce seeds back when I planted the rest, but they never sprouted. When I transplant the bell peppers, I will plant more seeds and also start some in pots in the house to see if the temperature is what is preventing them from growing. I am also going to plant some red potatoes. It is so neat that you can just cut up a potato, put the pieces with the eyes in the ground, and it grows more potatoes. I can't wait to eat them!


I’ve always considered flat-breads as being one of those dishes that aren’t considered home cooking material and sometimes I went out for a Kebab, just to enjoy that deliciously soft but still crisp bread coating it.
But since isolation kicked in, I quickly got bored of the classic white bread and other types of loafs I’ve known before, and started experimenting around. I was pleasantly surprised to see how quick these savory breads came together and even more faster they disappeared from the plate after they were filled/topped with the filling/topping of choice.
- 150 ml (5 oz) lukewarm water
- 150 ml (5 oz) lukewarm milk
- 2 tablespoons dry yeast or 1 small package of fresh yeast
- 500 g (17 oz) all-purpose flour
- 3 Tbsp olive oil
- 1 tsp salt
- Place water, milk and yeast in a bowl and allow to sit somewhere warm for 10 minutes until it is bubbling and foamy.
- Add the flour, salt and olive oil and combine until the dough comes together.
- Turn onto a floured surface and knead until it is no longer sticky and springs back, about 5-7 minutes.
- Divide into equal pieces, which you will roll into mandarin sized balls and then set aside with a clean damp towel to rest for 15 minutes.
- On a lightly floured surface, roll out one of the pieces of dough into a circle and toss into a medium-hot frying pan.
- Cook for 1 minute or until golden, flip and cook the opposite side until also golden. The dough should rise into a balloon on the 2nd or 3rd flip. If it doesn’t, could be that you flipped it too late, too early, or the pan is too hot.
- Remove and set aside on your serving plate. The balloon will deflate after you remove the bread from the pan and it will leave a nice pocket-like hole, which you can fill with different goodies.
- Continue with the remaining flatbread dough portions.
- Serve smeared/filled with whatever your heart desires. I served it with a topping made out of olive oil, freshly chopped parsley and sweet red chilly powder.
Adapted from: Cookist


There’s no doubt that we love our Virginia wine, but it’s certainly not the only fantastic libation to be found in the area. We also happen to be close by to excellent, award-winning breweries. With the farthest brewery at 30 to 40 minutes away from High Meadows Vineyard Inn, the Brew Ridge Trail (clever name, yes?) is at your service:
Blue Mountain Brewery is a farm brewery that grows its own hops and “sits in the shadow of Appalachia’s Blue Ridge Mountains in Afton, Virginia” (Blue Mountain Brewery). Sip the light, German-style Kolsch 151 or the Dark Hollow Artisanal Ale, aged in charred oaken barrels. (Also, you can find more Blue Mountain Beer at their Barrel House in Arrington, VA.)
Devils Backbone Brewing Company: Devils Backbone has won Small Brewpub and Small Brewpub Brewer of the year in both 2012 and 2013. And not only are their gold medal beers delicious, but their menu items are as well. Feast on fish and chips, pan seared salmon, a Bavarian pretzel, or a turkey enchilada burger, then enhance the flavors with sips of your chosen brew.
South Street Brewery: Located in a 19th century warehouse, South Street Brewery a great variety of fresh, local brews. Sample the juxtaposition of coffee and beer with an Espresso Porter. Taste tradition with the Absolution Ale, modeled after a 17th Century English beverage. (They also carry several varieties of hard cider, if you’d prefer.)
Starr Hill Brewery: Starr Hill’s Master Brewer Mark Thompson, states, “It’s no secret that our mission is the Gift of Great Beer…I’m a steward of the product that enhances this thing we call life.” Starr Hill lives up to its claim as a “Gift.” Sip a year-round Starr Pils, a seasonal Snow Blind, or a glass of the Monticello Reserve Ale.
Wild Wolf Brewing Company: Wild Wolf is the “home of howling good beer.” With a stunning mountain setting, house smoked meats on the menu, and, of course, delectable brews, you’re in for a treat. From the Alpha Ale to the Howling Pumpkin, your taste buds won’t be disappointed!


Sushi from Dingle, Ireland
Dingle Sushi is the creation of Magda and Marcin Kopec. This family-owned business operating from Dingle, located on the rugged south-west coast of Ireland is a true reflection of the mix of people, cultures and flavours. In 2014 We were making sushi for family & friends, catering for those with different dietary preferences. With encouragement from family & friends, We saw the opening in the market for high quality sushi and it was from there that We decided to launch our own range of sushi, originally for the Kerry region. Specialising in sushi making, the mission of Dingle Sushi has been to share the love of Japanese and Asian flavours with Irish consumers, through creating delicious, healthy & convenient food products. Food from the Orient, using local products; it reads like a cultural conundrum, but is instead a happy tale of culinary aptitude, entrepreneurship, determination and perseverance. The ethos of Dingle Sushi remains customer focused to deliver delicious, healthy & high-quality convenient meal solutions. Achieving & maintaining high standards of quality & freshness is at the core of Dingle Sushi.


Digital solutions provide enormous benefits to all businesses. We designed and developed an Android tablet application for restaurants to streamline their food ordering process and to create an effective feedback system to improve operations.
Not only placing an order through an application, our Restaurant app makes sure it’s what you need to start your restaurant business. The app connects with customers while a powerful and robust system stores and shares all the data.
As soon as an order is placed, the chef receives an alert who begins preparing the meal. But that is just not it. To ensure restaurant owners have outstanding feedback from their customers, the app also ensure quality. Orders are timed as per the commitment on the menu, and chefs need to make sure that orders are served on time.
Reporting is one of the most essential features of this application to soar your business to success and improve customer relationship. Our Restaurant application provides custom reports on sales, orders, processing time, delays, on-time completion, feedback, and a lot more based on your needs. This allows you to monitor performance and identify areas of improvement.


Crunchy Peanut Butter Balls
Prep time 10 minutes
1 cup Mayvers smooth peanut butter
1 cup natural muesli OR ancient grains
1 cup raw nuts
2 tbsp honey OR maple syrup
½ cup shredded coconut
4-5 tbl boiling water
Add all the ingredients in to a food processor and process until mixed together, process until smooth, use a tablespoon to roll in to balls and refrigerate in a sealed plastic container.
Keeps in the fridge for 14 days.
Delicious and Nutritious recipes from Simple Personalised Nutrition - watch this space for a new recipe every month!
Prep 20 mins
1/2 cup brown rice
1 medium (185g) can tuna in oil, drained ½ cup cooked brown lentils (e.g. canned, rinsed, washed)
1 medium (120g) tomato, diced
1 small Lebanese cucumber, diced
2 sprigs Continental Parsley, chopped
½ cup frozen green peas
Zest and juice of 1 lemon
1 tablespoon baby capers
Cook brown rice as per packet instructions. Set aside in a mixing bowl to cool. Cook peas until tender (microwave for 90 seconds on high). Remove zest from lemon and add to rice. Stir in lentils. Add tomato, cucumber, capers, parsley and lemon juice and mix well. Serve garnished with pine nuts.
Tuna & Brown Rice Salad by Nutrition Australia
0400 788 442 Bangor
Sarah Smith Nutritionist BNutrSc Sutherland Shire, NSW, 2234


Nowadays people get concerned a lot more about what they give their dogs. In most cases you will find people keeping their dogs in their home and giving them nice treatment. For this reason those who keep dogs want to feed their dogs healthily. The same cases happens when it comes to giving dogs treats. Dogs can be given treats for many reasons. It could be for rewarding the dog for behaving well, to make him agree to train, or just a sign of love and care for your dog that you give them the treat. It was rare to find someone in the past giving a dog a treat. You can choose from a variety of treats to make your dog happier. You can find gourmet dog treats in the market and they are advantageous to your dog health since they contain ingredients that are delicious and healthier to your dog. In the current market you may find that these kinds of healthy treats are a bit expensive when you compare them to lee healthy teats. If you feed your dog with less healthy treats then you may have to spend more in the long run as a result of health problems that your dog may develop. Just as people can develop health issues due to unbalanced diet so do dogs. Ensure that your dog feed on quality balanced diet so that it can stay healthy and free of any diseases. Guidelines on how to choose the best treatment for your dog are explained below.
Look at the ingredients. Confirm that you know the ingredients because treats play a major role in the diet of the dog. Look for treats that are made of whole grains such as oats or single proteins such as chicken or beef or the brown rice. Constituents of the treat in bulk are always listed as the first ingredients. It is not recommended to buy products that are written by-products as they are not safe for our dog to be fed and are health hazards too. Ensure that you also buy treats rich in oxidant vegetables like spinach and beans. For a healthy skin of your dog, try looking for Omega 3 and also those treats that are rich in vitamins since they are also advantageous for good eyesight for your dog.
It is vital to ensure that the calories you intend to buy for dog are well constituted in the treat you purchase. If you feed your dog in fat treats you are likely to spend too much on vet bills if you dog is fatty.
Also important to ensure that you feed your dog on firm and hard treat to improve on your dog’s dental health.


Page - Dining
Riviera Crab Cabana Restaurant
Riviera Crab Cabana one of the top restaurants in Batticaloa, offers a dining room where the local dishes on the menu are freshly prepared every day to order. Guests may also dip their feet in the soothing waters of the lagoon and relax with a chilled beer by the water. There is also the option of dining on the pretty lagoon front. Our restaurant is very famous for Batticaloa lagoon Crab curry, prawn curry and cashew curry.
There is a bar at Riviera Resort offering a variety of alcoholic and non-alcoholic drinks. There are open cabanas, verandahs, shady enclaves and water front sit out area where our guests can kick back and relax with a drink. Freshly prepared fruit juices. Popular alcoholic drinks include Sri Lankan Lion Beer. Arrack is the high kick national drink, the spirit of Sri Lanka.
Reception / garden and lagoon front hire can include catering, where vegetarian options can be provided.
SRI LANKAN CUISINE
Sri Lankan cuisine is similar to the cuisine of South India, in its use of chilli, cardamom, cumin, coriander and other spices, but it is generally much spicier and has its own distinctive taste, due to the addition of ingredients such as Maldive fish and herbal spicy greens.
A typical Sri Lankan meal will consist of a main curry and rice, along with several other vegetable dishes/curries. Kiribath is a well-known Sri Lankan rice dish, meaning milk rice. Side-dishes include pickle, chutney and sambol. The most famous of these is the coconut sambol, made of fragrant coconut mixed with chili, dried Maldive fish and lime juice & crushed to a flowery mix. This can be eaten with rice, as it gives zest to the meal and used to increase appetite.
In addition to sambol, mallung is also eaten – a dish of chopped edible leaves mixed with grated coconut and red onions.
There are many varieties of food like hoppers, string hoppers, pittu and rotty made out of rice flower and eaten with spicy curries and sambol, which are specialities at Riviera Resort. Milder curries are also available on request, so that the food caters for all tastes.
There is a bar at Riviera Resort offering a variety of drinks. There are open cabanas, verandahs, shady enclaves and water front seating area where our guests can kick back and relax with a drink.
A variety of the famous Sri Lankan tea is available. Non – alcoholic ginger beer is popular in Sri Lanka and there is also a wide choice of freshly prepared fruit juices. Popular alcoholic drinks include Sri Lankan Lion Beer. Arrack is the high kick de-facto distilled national drink.


Jozi’s Kitchen is a food supply and catering company that provides its consumers with traditional meals that have a trendy spin. Delivered fresh or frozen to your doorstep.
What Inspired The Web Design Language:
We wanted people, to look at the Jozi’s Kitchen website and feel welcome, we wanted them to be hungry and to crave all of the delicious products on offer. Not only that but to stay true to Jozi’s Kitchen’s Corporate Identity and Brand Language. We opted for colours and fonts that are relevant to the CI and went with them that would highlight the food products.
Services & Content We Provided:
-Graphic Design Elements
-Colour Palettes & Font Selection


Vanilla legend and aromatic chemist Ray Lochhead created dozens of flavorings, sourced from quality ingredients and perfected in family tastings. Cook's handcrafted extracts showcase our history and innovation.
It comes either from light rum or dark rum. This unique flavor may vary depending on the ingredient used. This pure extract is concentrated. It offers a rich flavor containing hints of nutmeg and cinnamon.
There are many uses for rum extract. This ingredient is suitable for both savory dishes and baked goods. You can also add rum extract to flavor coffee or ice cream. Moreover, rum flavor is used to enhance pork, beef, or chicken marinades.
As an alternative, steep coffee beans in hot water to create the coffee extract. In terms of taste, it will be more potent than rum extract. We recommend using it minimally and taste-testing as you bake the recipe.
Orange liqueur can also be handy when substituting rum extract. Most types of orange liqueur have the same sweet, syrupy, and fruity flavors. As expected, the orange liqueur has a distinct orangey taste.
You can use orange liqueur instead of rum extract in tiki drinks and cocktails. It will affect the overall flavor of the drink, but it will still be delicious. We recommend using this option only in beverages.
Coconut rum is a variation of rum that can also work as a substitute rum extract. This flavored liqueur has a crisp and intense coconut flavor. Plus, its alcohol content is below the line of typical rum.
Rum extract is a thick syrup made from rum. Plus, it has no alcohol content since the vapors evaporate during the cooking process. This simple flavoring can add complexity to savory dishes, desserts, and baked goods.
Rum Extract has a distinct rich aroma and flavor of rum with almost no alcohol. It is great in cookies, cakes, icings and glazes. It is popular at the holidays and a nice addition to your favorite eggnog recipe. The flavor of this low alcohol extract will not bake out of your favorite treats. Excellent in rum balls and rum cake. Use in mocktails for authentic taste.
It is a truly fantastic material of the highest quality that only Robertet can achieve. It can be used in many fragrances where a note of Rum is required along with woody notes such as cedar and oak. Very versatile. I love it.
Someone wrote and asked about my tiramisu recipe and wanted to know if there was a good "rum substitution they could use for the rum and if so, how much?"; I wasn't sure so I looked up McCormick & Company's web site and found they have an extract.
According to McCormick & Company, for every tablespoon of dark rum required in a recipe, you can substitute tablespoon (1 teaspoon) of rum extract. On the other hand, for 1 tablespoon of light rum, you substitute teaspoon of rum extract.
However, my recipe calls for cup of Dark rum. That means you would substitute 4 tablespoons of rum extract to equal the flavor. I'm not sure if it wouldn't be more cost-effective and easier just to use Dark rum unless you are restricted from using any alcohol in your diet.
Well, if you were looking for an alcohol-free rum substitution for a recipe, then this McCormick Rum extract is not for you. According to their website, their rum extract has 35 percent alcohol. This is why it is very important you look at the label before purchasing to make sure your products are truly alcohol-free.
In conclusion, there are several options to choose from when looking for a nonalcoholic substitute for rum in your favorite recipe. Apple cider, pineapple juice, coconut milk, vanilla extract, and almond extract are all good options that can add a similar flavor to your dish. Just be sure to adjust the amount used based on the strength of the substitute.
Actually flavoring extracts, be they pure or imitation, contain alcohol unless specified otherwise (for example I've seen alcohol-free vanilla extract) so flavoring extracts still couldn't be used by someone who's trying to avoid alcohol altogether. I use the same brand of extract as the one you have pictured (which they have a good deal on at Walmart) and if you look on the back label on the ingredients list you'll see "alcohol (25%)" listed (after propylene glycol and water) so I'm just saying you might want to update your blog o reflect that information more clear, lest someone get the idea that they're avoiding alcohol altogether by using extracts.
That was the point being made? Really?I didn't get that from any of the comments. I think maybe the eyeroll was a bit over the top.IMO her response was to the poster saying there is alcohol in extract as well. The tone seemed belittling to those choosing not to use real rum.
Rum extract is a cooking ingredient made from rum. It has a concentrated rum flavor, without the high alcohol content associated with real rum. Depending on the company which makes it, this ingredient usually contains a small amount of alcohol, although alcohol-free versions are also available. Like other extracts, rum extract keeps essentially indefinitely as long as it is stored in a cool, dry place out of the light.
There are two basic kinds of rum extract: natural, and imitation. The natural type is made with real rum, and it has a full, rich, complex flavor much like that of actual rum. Imitation versions are made with artificial ingredients, and tend to have a much simpler, less interesting flavor. As a general rule, imitations are significantly cheaper than real versions.
People use rum extract in cooking for a variety of reasons. For one thing, the flavor is concentrated, so when a cook wants a rum flavor without disrupting the liquid balance of a food, rum extract can be used. It also tends to be less expensive than actual rum, and for people who do not drink, it may be preferable to buy a small bottle of extract for a recipe rather than a bottle of rum which will never be used. It also keeps for extended periods of time, making it a shelf-stable addition to the ingredient library.
If you have a recipe which calls for real rum and you want to use rum extract instead, you can convert the recipe. As a general rule, for every two tablespoons of dark rum in a recipe, one tablespoon of extract can be used. For every five tablespoons of light rum called for, one tablespoon of extract is usually sufficient. Because significant differences in liquid levels can emerge when doing these conversions, some cooks like to add water to make up for the missing liquid.
Cooks can also convert the other way, using real rum instead of rum extract. However, this can get complicated, especially in cakes, where the amount of liquid plays a critical role in how the cake bakes. Too much liquid can interfere with the finished texture of the cake, creating an unpleasant mess rather than the desired product. The higher alcohol content of true rum can also interfere with the cooking process.
If you want to add even more of a kick to your cooking, try using orange rum extract. I usually have a bottle of orange Parrot Bay rum on hand anyway, so I don't use an extract, but I know they make them in this flavor.Orange rum extract works very well for most kinds of cakes and cookies that call for rum extract, but I find that you can get an especially good taste in chocolate cookies. It's almost like a chocolate orange flavor, and the orange rum gives it a nice twist.It is also very good for what I call a "Dreamsicle Cake," which is a vanilla/orange cake with a sweet orange glaze on the top. Just remember that if you use an orange rum extract, you can probably do without some of the orange flavoring in your cake. CopperPipe December 4, 2010 This was such a helpful article! I love making rum-flavored cakes and cookies, but I don't drink rum cocktails, so I always struggled with converting the recipes to be appropriate for rum extract. However, all the articles I ever find on the subject just debate the whole rum extract vs rum question without really telling me how to convert it. But thanks to you guys, now I have a handy conversion formula -- thanks! TunaLine December 2, 2010 One of my cooking staples is a bottle of butter rum extract. I have to have the real thing though, not the imitation ones -- you simply don't get the right flavor without the real, alcoholic rum.But with a good butter rum extract, the things you can do to a cake are amazing! I often add it into buttercream for icing, and it makes a nice addition to any yellow cake. It's not so great for chocolate cake, just because the chocolate tends to overwhelm the butter rum flavor, but for any yellow or vanilla cake it's excellent.It also works very well for butter rum cookies if you don't want to buy the whole bottle of rum for your flavoring.So try it out if you're into baking, but make sure that you get pure rum extract -- you will definitely be able to tell the difference. hottung25 18 hours ago Imitation Rum is made from a synthesized chemical known as " n-propyl 2-methylpropanoate ". It starts from the aliphatic alkane known as Propane. China has been making 1000's of metric tons of it for decades. So most likely this is the source. Then the EPA says that only a very small amount is allowed in each bottle, because it is toxic in very large quantities. Post your comments Please enter the following code: Login: Forgot password? Register: window.stockSnippets = window.stockSnippets ; window.stockSnippets['ss_rhs'] = ` `; By: HD Connelly Rum extract is a great alternative for flavoring cakes and pastries. Categories
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Vanilla extract is 70 proof (35%) alcohol, so it can be purchased by minors. However, due to the high ABV content and its concentrated form, it would not be possible for someone to consume enough of it to get drunk. Therefore, there is no need for age restriction when purchasing vanilla extract as long as it is done responsibly. 041b061a72
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Earl Grey tea and dark chocolate are a winning combination, so have a go at baking this delicious cake!
To make this recipe even easier, everything is made with a cup of 0.2 dL that you would normally use for milk or water.
For the cake
- 1½ cup Mazawattee Earl Grey Tea (room temperature)
- 16g baking powder
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup sparkling water
- 1 cup sunflower oil
- 3 tbsp wildberry marmalade
- 2 tsp cocoa powder
For the topping
- 50ml Mazawattee Earl Grey Tea with milk only
- 2 tbsp wildberry marmalade
For the chocolate glaze
- 120g dark chocolate
- 4 tsp milk or water
- 4 tsp sugar
- Small piece of butter
- Preheat the oven to 180°C. Prepare a 20 cm round baking pan by covering it with some butter and flour or use baking paper.
- In a large bowl, mix together the tea, water and sugar. With a hand mixer on a medium speed, beat the mixture until combined and the sugar has almost melted. Add the sunflower oil and marmalade. Mix again.
- Add the flour, cocoa powder and baking powder. Mix with a wooden spoon or whisk.
- Divide the cake mixture in to 3 equal parts and bake three layers individually for 20-22 minutes (the cake is done when the toothpick inserted comes out clean).
- Leave to cool completely and assemble the cake by covering each layer with the milk tea mixture for extra moisture, and cover with the marmalade. Repeat for each layer.
- Prepare the chocolate glaze by putting the chopped chocolate, milk/water, sugar and butter in a small pan. On a low heat, mix until the chocolate and sugar are melted and everything is well combined. Leave it aside for 5 minutes then cover your cake.
- Garnish with fresh fruit.


Journal of Applied Life Sciences International, 2394-1103,Vol.: 7, Issue.: 1
Bacteriological Quality Evaluation and Safety of Randomly Selected Ready-to-Eat Foods Sold in Port Harcourt City, Nigeria
Francis Sopuruchukwu Ire1* and Vivian Tamunonengiyeoforiye Imuh1 1Department of Microbiology, Faculty of Science, University of Port Harcourt, P.M.B. 5323, Choba, Port Harcourt, Nigeria.
Francis Sopuruchukwu Ire1* and Vivian Tamunonengiyeoforiye Imuh1
1Department of Microbiology, Faculty of Science, University of Port Harcourt, P.M.B. 5323, Choba, Port Harcourt, Nigeria.
(1) Purnachandra Nagaraju Ganji, Department of Hematology and Medical Oncology, Emory University School of Medicine, USA.
(1) Abdelsalam Tidjani, University of N’Djamena-Chad, Chad.
(2) Eduardo da Silva Martins, Minas Gerais State University, Brazil.
(3) Fakruddin, Kumamoto University, Japan.
(4) Anonymous, Universidad nacional de San Luis, San Luis, Argentina.
(5) Anonymous, University of Sao Paulo, Brazil.
Complete Peer review History: http://www.sciencedomain.org/review-history/15680
Ready-to-eat (RTE) foods are composite foods sold to consumers for consumption which do not require significant further processing except re-heating or completion of cooking process. These foods may constitute likely potential hazard to human health due to non compliance with food safety regulations by food handlers. This study was aimed at evaluating the bacteriological quality of ready-to-eat foods sold by selected food vendors in Port Harcourt city. Bacteriological analyses were conducted on 15 samples which included jollof rice, okro soup, egusi soup, jollof beans and porridge yam. Assessment of the possible bacteria in the food samples were separately performed using pour plate technique on various media for isolation and enumeration of the bacteria population in the samples. Bacteria isolates were identified based on colonial morphology, microscopy and biochemical tests. The standard plate counts obtained were compared to the bacteriological guidelines and the specifications by International Commission for Microbiological Specification for Foods (ICMSF). Data were analysed using the one way ANOVA and post-hoc Scheffe test. Bacterial growth was present in all the food types and bacterial counts differed remarkably among the various food samples investigated in the study. The mean total aerobic plate count ranged from 4.4×107 cfu/g to 8.2×107 cfu/g in all the food samples. The result indicated high levels of mean total aerobic count in Jollof beans (8.2×107 cfu/g), followed by jollof rice (6.6×107 cfu/g) while porridge yam had the lowest count (4.4×107 cfu/g). There is significant difference (p≤0.05) between the bacterial loads in the food samples investigated. The bacterial isolates detected in the food samples were Staphylococcus aureus (100%), Escherichia coli (100%), Salmonella sp (73.3%) and Vibrio sp (6.67%). The results revealed that the bacteriological parameters analyzed exceeded recommended limits and this level of contamination of the RTE foods were not of acceptable quality and safety. The consumption of these foods could portend a risk of foodborne diseases and other health challenges. Therefore, this result is intended to draw the attention of relevant authorities to ensure that adequate hygienic standards and regular monitoring of the quality of RTE foods are improved and practiced to avoid possible foodborne infections.
RTE foods; food contamination; foodborne pathogens; food borne infections.
Full Article - PDF Page 1-10
DOI : 10.9734/JALSI/2016/27939Review History Comments


Soybean Meaning and Definition
What is the definition Soybean? What is its meaning in the dictionary? Derivations, Synonyms, Related sentences, How to pronounce? Words starting with Soybean, Example sentences, Words ending with Soybean, Antonyms and more...
How to pronounce: ˈsɔɪbiːn
1. The seed of the soybean plant, used in a variety of foods and fodder, especially as a replacement for animal protein.
Example sentences: "In addition, they reported that nonGM wheat is replacing GM corn and soybeans in their food products."
Keep in Mind
Images related to Soybean
Soybean in Other Languages...


Though providing best foods and services at a restaurant is vital for its success, eatery managers need to also ensure that their businesses are clean and in good conditions. In most cases, restaurant staff tend to encounter challenges in cleaning the businesses due to exhaustion after a long day of work. One of the ways in which hotel managers can ensure that their restaurants are left sparkling cleans is by leaving the work to commercial cleaning services. The beauty about hiring commercial cleaning services is that they will leave your restaurant clean. In this article, we will take you through the benefits of seeking the services of restaurant cleaning companies.
Seeking out cleaning service gives employees peace of mind. Your employees will not have to break away from their work to do the janitorial work. By hiring commercial restaurant cleaners, your employees will have more time to cook and serve clients in a cleaner surrounding, something which will end up improving their productivity.
Another reasons why restaurants need to seek the services of commercial cleaners is that the cleaners will assist them in creating good first impression. When front areas of a restaurant appear dirty, customers are likely to assume the rest of your restaurant is dirty. It is a good idea to ensure that clients thinks well about the hygiene of your restaurant since once they see that the restaurant is dirty, they will leave the business even with ordering meals.
Before a restaurant is allowed to operate, it needs to meet all health standards set by the authorities. For instance the health inspector must come to check if the restaurant has met all the health standards. Businesses need to ensure that their meals are well prepared and that their facilities are hygienic failure to which they will be penalized for violating the law.
People tend to be encounter challenges getting the right restaurant cleaning companies. If you do not know where to start in hiring a cleaner, here are the steps that will assist you in getting the best cleaning company.
Before you decide to seek commercial cleaning services, you need to check your budget to confirm if it can comfortably handle outsourcing cleaning services. To get insights of your restaurant financial statement, you need to check your business profit and loss reports.
In addition, restaurant s need to determine the costs of hiring cleaning services. The following are some of the factors that determine the cost of hiring cleaning services, these include restaurant size, location, number of people needed to clean as well as the specialty cleaning such as kitchen equipment, carpets, or window. Therefore, when you pay attention to these tips, you can be assured of getting the right restaurant cleaning companies.


The balance between flavours and the type of food that makes up each dish defines the delicious and seductive Thai food that is considered one of the healthiest cuisines in the world. At Ibiza Sun Thai we admit that we are fans of Pad Thai and Green Curry and that is why our restaurant offers a broad array of Thai dishes for dinner. Aromatic proposals prepared by our expert chef to awaken your tongue with tasty sweet, savoury, sour and spicy touches. And the look, of course.
Open the menu. Choose your favourite Thai dish. Or even better: let us surprise you. The holidays are to break the routine. And to travel with your palate. Bon appetit!


Unleashing the Power of Vegan Protein Powder: Exploring Its Incredible Benefits
The popularity of the vegan diet has surged in recent years as people embrace the opportunity to improve their health, promote sustainability, and prioritize animal welfare. In fact, the number of individuals practicing veganism has risen significantly, with a notable 25% of 25 to 34-year-old Americans adopting a vegan or vegetarian lifestyle. This growing interest in veganism highlights the increasing demand for plant-based dietary choices.
One challenge often faced by those following a vegan diet, particularly active individuals who require higher protein intake, is obtaining sufficient protein. This is where vegan protein powder becomes an essential addition for many. Recognizing this need, the market now offers exceptional vegan protein powders that rival whey-based options when formulated with the right ingredients. These top-tier vegan protein powders bring numerous benefits to the table. They serve as a convenient and reliable source of protein, helping individuals meet their nutritional requirements while adhering to a plant-based lifestyle. With advancements in formulation, vegan protein powders now offer comparable quality and effectiveness to traditional whey-based products.
The Vegan Diet
A vegan diet is a completely plant-based eating approach where no animal products or byproducts are consumed. This means abstaining from meat, eggs, dairy, and, for some vegans, even honey. While it may appear extreme to some, many people attest to the remarkable advantages they experience, such as feeling lighter and more energized. If you're considering adopting a vegan diet, here are several potential benefits that await you.
Embracing a vegan lifestyle can potentially promote a healthy metabolism. Numerous studies have indicated that adopting a vegan diet may enhance energy metabolism. While there are various theories surrounding this phenomenon, one prevailing notion revolves around the impact of a vegan diet on gut health. It is believed that a vegan diet aids in the well-being of beneficial gut bacteria, consequently benefiting the digestive system. Another perspective suggests that the consumption of protective nutrients is more prevalent among vegans. However, further research is necessary to fully understand the precise reasons behind how veganism contributes to maintaining a healthy metabolism. Heart
Adopting a plant-based diet can significantly contribute to maintaining a healthy heart. Many vegans prioritize the consumption of fruits, vegetables, nuts, and whole grains, all of which are known to have positive effects on cardiovascular function.
These heart-friendly foods are rich in essential nutrients such as fiber and antioxidants while being low in cholesterol. These factors collectively make a vegan diet beneficial for heart health.
In contrast, a typical American diet, often abundant in red meats, sugar, and heavily processed carbohydrates, tends to contain unhealthy levels of cholesterol. By opting for a vegan menu, individuals naturally avoid these detrimental cholesterol levels, thereby promoting a healthier heart.
Veganism can also play a role in promoting brain health, primarily through the consumption of phytochemicals. Phytochemicals are chemical compounds naturally occurring in plants.
An increased intake of phytochemicals has been linked to positive effects on brain health, and as vegans primarily consume plant-based foods, they tend to benefit from higher levels of these potent substances.
Adopting a vegan lifestyle can be beneficial for managing a healthy weight and even facilitating weight loss when combined with a nutritious diet and exercise regimen. As mentioned earlier, veganism supports a healthy metabolism, but it also enables calorie reduction.
Meats, cheeses, eggs, and butter are examples of calorie-dense foods. By transitioning to a plant-based diet and eliminating these high-calorie items, you can feel satiated while consuming fewer calories, thanks in part to the fiber-rich nature of vegan ingredients.
This means that you can experience a sense of satisfaction from your meals while still maintaining a caloric deficit, which is crucial for safe and effective weight loss.
Caution: Vegan Protein Powder
The vegan diet offers numerous advantages, but it is important to adopt it correctly to fully enjoy its benefits.
One common challenge faced by many vegans is obtaining specific nutrients that are predominantly found in animal-based sources. Deficiencies in vitamin D, B12, and calcium are frequently observed among vegans. To ensure adequate intake of these vital nutrients, it is crucial for vegans to prioritize consuming plant-based sources that contain these vitamins and minerals. Alternatively, considering dietary supplements can be beneficial in supporting the body's overall nutritional needs for optimal thriving.


Chew. Drink. Chat.
Our living room is at the heart of our hotel. A casual combination of lobby, snack bar and restaurant. An open-concept room for open-minded people.
The place to be, to eat – and drink. The meeting point. From breakfast to nightcap. Everything is always laid back. In a casual setting. After all, it should be a feast for the eyes as well. So we say cheers and enjoy your meal!
Mouth-watering meals and refreshing drinks.
Southwest Germany is considered a paradise for foodies. The HARBR. hotel in Heilbronn is no exception. You won't find any stars, cloches or the like here. But you will find incredibly delicious meals, scrumptious snacks and tasty beverages – if possible with a seasonal touch and from the region.
So why not take a look at our à la carte and drink menus.
Or better yet: Drop by and start your taste test ...
In the middle of Heilbronn
What matters is the location. And it's really good with us - central, directly in Heilbronn. Have fun discovering it!
Neckargartacher Str. 111
Im Zukunftspark 10
Obere Neckarstraße 30


We didn't waste an ounce of space in our Before Grain 100% meat cans with fillers, grains or preservatives. This product is 100% turkey, and is a healthy way to deliver additional premium protein to your pet's diet. You can feed our Before Grain 100% Turkey entree as an incredibly edible main course, or mix with Before Grain dry kibble to create the ultimate culinary symphony of flavor and nutrition.
We are constantly adding new specials to our site. Be sure to check back often!
Today's Pet has been family owned and operated since 1996 with a single location serving Elkridge, Columbia and the surrounding areas from Annapolis to Westminster and have more than 30 years experience in the pet industry. We have served as board members with MAPI (The Maryland Association of Pet Industries) for more than 25 years. Here at Today's Pet our main priority is to solidify the companion process by pairing up the right pet for each family situation.


The Hill neighborhood in St. Louis, MO is a mostly Italian-American neighborhood located on high ground south of Forest Park. The official boundaries of the area are Manchester Avenue on the north, Columbia and Southwest Avenues on the south, South Kingshighway Boulevard on the east, and Hampton Avenue on the west.
The neighborhood is home to a large number of locally renowned Italian-American restaurants, bakeries, grocery stores, beauty salons, and bocce gardens.
Circa's LifeStyle Finder
Want to learn more about the demographics, schools and even compare & contrast one neighborhood to another? You're in the right spot! Our patented LifeStyle Finder below will let you do exactly that! Explore the tabs for more information about this great St. Louis neighborhood!
Chris' Pancake and Dining opened in 1987 and has been a city favorite for breakfast ever since. The River Front Times, Sauce Magazine, and AOL City Guide have all bestowed Chris' with awards of "Best Breakfast".
For more than 30 years, Charlie Gitto’s On the Hill has been a landmark for fine Italian dining in The Hill neighborhood of St. Louis, Mo. Opened by Charlie Gitto Jr. at 5226 Shaw Ave. in 1981, the restaurant still operates today at its original location.
Since 1976, Vitale's Bakery, in the famous Italian neighborhood in St. Louis called "The Hill" offers a little taste of Italy right here in the U.S.A. The retail store is open 5 days a week and there's always fresh bread, pizza shells, or Italian cookies.
Modesto Tapas Bar and Restaurant has become the choice Spanish restaurant in St. Louis. Set on the Hill, Modesto's intimate and lively setting makes it one of St. Louis' most popular destinations for small groups as well as intimate dinners for two.


Growing up in Germany my parents owned a Kleingarten (small garden including a summer bungalow on the outskirts of the city) and I loved helping to grow and harvest all sorts of fruits, vegetables and herbs. I wanted my children to have the same experience and decided to also grow some vegetables that are customary in Germany but can‘t easily be purchased in the UK like Kohlrabi and Wax Beans.
Kohlrabi also known as German turnip is mild in flavour and grows in two colours, light green and purple. The bulb can be eaten raw and has a crispy crunchy texture similar to water chestnut. Both the bulb and young leaves can be cooked and are delicious served with new potatoes, fried egg and sauce Hollandaise.
Wax Beans or dwarf yellow french beans taste very similar to green beans but are milder in taste. They require cooking like green beans before consumption. I like mixing yellow and green beans to make an appetizing bean salad or bean soup but wax beans can also be eaten on their own.


Gilbert Insurance Promotes Local Farms
August has arrived, and with it, the “Dog Days” of summer! We’ve compiled a list of local farms selling homegrown produce, flowers and other seasonal staples to enhance your summer table. Visiting nearby farms, farm stands and country stores is not only fun and family-friendly, it’s a great way to support small businesses in your community while bringing summer’s fresh flavors, vivid colors and healthy eating into your home. GILBERT INSURANCE works alongside many types of local businesses offering a full spectrum of commercial policies and employee benefit plans, doing our part to help the local economy grow and thrive.
Within a 10-mile radius around Reading, MA you’ll find a cornucopia of different farms, producing locally grown produce all summer long. Some feature a bounty of vegetables, dairy, herbs, meat and groceries, while others are more specific to just flowers or fruit.
LunaFarm is a five-acre farm in North Reading that offers memberships in a CSA (Community Supported Agriculture), a concept that has grown in popularity over the past few years as more and more people seek to eat healthy food grown closer to home. As a CSA member, you receive a weekly allotment of produce, while giving the farmer a secure income stream during key harvest months. Definitely a win-win!
Acacia Grove Honey Farm in Woburn produces, unfiltered, “raw” honey in jars and bulk containers. They also offer beeswax candles and maple syrup! Call them at 617-947-1380 for hours and delivery options.
Meadow Mist Farm in nearby Lexington is a small, rural, organic farm that raises and sells grass fed beef, lamb, pastured chicken and turkey, cage-free eggs, and seasonal garden veggies and berries. They also feature a flower nursery, dry goods and organic pet food – everything at Meadow Mist Farm is chemical-free.
Visit farmfresh.org for a more complete listing of farms and farm stands in your area.


It’s been awhile since I did a kid food post and figured I should share a few things. This would be for both boys actually. They are on different parts of the scale but alas, they are their own challenges.
Landon is learning his independence now that he is comfortable at school. No more rough drop offs and he seems to really enjoy his teacher, friends and routine. WOOOT! About week 6 or so, Landon asked to get school lunch like other kids. There was a bit of a gut punch but upon inquiry, I found it was because they had mac and cheese that day. So yeah…good point, kid. So now we let him get lunch at school once a week. He is still so innocently honest that we know what is going on and are just trying to make sure he eats healthy options along with the chocolate milk and corn dog :). It’s once a week and I think the bit of independence outweighs the sugar high for now. I am lucky that he understands what healthy is and genuinely wants to make healthy choices…peer pressure is just part of growing up.
With that said, it has impacted how I pack his lunch a little. I am not going super adventurous and sticking with favorites usually but just healthy ones. He does get 1 treat with his lunch. He seems to favor Star Wars fruit snacks, and that’s just fine by me. I don’t want to make it a packed lunch vs school lunch battle. Having him with me at the grocery store to choose items he likes helps a lot. He gets adventurous on his own. He often requests salad with his lunch. I figure I am winning the good fight here 🙂
In January, I participated in a 10-day sugar challenge with my work. We didn’t make the kids do it as well but by proxy, dinner was no sugar added because that is what we had. They didn’t really notice honestly. We eat pretty healthily and didn’t make a bunch of new stuff so it was no big deal for 10 days. After the challenge, I got a new water bottle for completing it with a little guy on it kicking a bag of sugar. Landon inquired about the logo and I explained that I had done the challenge to help cut back on having too much sugar. Ever since, he has been “hyper aware” of sugar. Granted, he doesn’t know all the hidden sugars in simple things but he sometimes asks about certain foods. He tries to tell me how he chose something for lunch that didn’t have sugar (ha…but he doesn’t know). It’s quite endearing.
I’m on the fence here honestly. On one hand I like that he is aware and thinking about food differently than most kids. Having this nugget is driving him to make healthy choices. Yay. But then on the other hand I worry am I setting him up for an eating disorder at age 5. And to that end, how much to I correct him when he says something doesn’t have sugar and when do I just shut up? Like this morning Ollie said his hands were sticky at breakfast and Landon asked why and I said well that he had picked up the strawberries. He knew that sugar made things sticky so he got concerned about strawberries had sugar. We reassured him that strawberries were healthy but should I be explaining fructose and added sugar to a 5 yr old? Me thinks not. Perplexed.
We are in the think of it. Ollie is full toddler. The stubbornness. The distractions. The TAKING FOREVER. All there. Can’t say anything helpful here but keep doing what you do. I will not cave to chicken nuggets and PB & J for every meal. He gets what we get. He can eat it or not. I will say we saw a little uptick in willingness to branch out in foods after talking to his teacher. We mentioned his tendencies at the table and she seemed surprised a bit. He does just fine at school (shocker…i know). But in talking about it, we realized that one major difference is the independence they have a school. They server themselves every meal. They decide if they want something and how much (within reason). She said it was worth a shot at home. We have started to put all the food on the table and allow everyone to decide. Often Ollie will do the typical fruit and carbs choices but once he sees every one else getting the meat or vegetable, he will ask for some. It’s not full proof but it’s better than throwing a whole plate of food out.
We are also asking both boys to help out with setting the table and clean up now to make it a whole experience. Landon is even helping me assemble ingredients and such. Giving them some responsibilities has really changed their behavior some days. Now Ollie is no where near the good eater than Landon is but we are making baby steps.
So that’s the deal for now. Sometimes I think back to all I wrote about food with Landon and now I’m like “what in the world could I even write about?” So if you are new, know I used to write A LOT about kid food and you can find it all at Toddler Dinners and Infant Dinners.
What issues are you having at home around food?


Today, Friday, May 1, 2020, is designated as National School Lunch Hero Day. This day provides the perfect opportunity to recognize the hardworking professionals in school cafeterias. Due to school closings, not only have our food service professionals been working very hard to provide meals to our students, but many volunteers have helped to pass out this food to the students of Greene County. Chartwell's, our food service company, celebrated this day with a fun afternoon at a barbeque. Thank you volunteers!


|About the Event: We’re very excited to offer a very unique event on June 19th! Join us to sample foods prepared by Chef Tim Nguyen and Chef Charity Phillips with two outstanding flights (four 4oz pours) of Hard Seltzer! We’ll have two suggested flights along with being able to craft your own flight as well! |
Each flight comes with four 4oz seltzers and four food items! The cost of the flight with food is $20 and you’ll be able to purchase each individual food item as an entrée if you’d like to do so after.
Our current food menu will be on hold for the day for this day only! The menu on the 19th will only feature what Tim & Charity whip up!! No reservation is required but feel free to claim your spot early!!
|O U R M E N U|
Coconut Shrimp – Pina Colada Seltzer
Caprese Bruschetta – Pomagranate-Apple Seltzer
Cherry BBQ Ribs – Cherry Lime Seltzer
Spring Rolls- Lemon – Lime Cucumber Seltzer
Mixed Berry Cobbler – Mixed Berry Seltzer
Chili Chocolate Brownies – Grapefruit Seltzer
Chocolate Acai Ice Cream Float – Acai Seltzer
White Chocolate Macadamia Cookie – Mango Seltzer