Just How to Acquire Enough Essential Nourishment When You Get On a Weight-loss Diet Plan
Weight loss diet plans are constantly linked with a strictly slim checklist of foods. Possibilities are those lots of foods, are crucial to your health and also nutrient needs. I recognize some dieters would certainly just merely stick as well as neglect that reality with his/her diet regimen checklists.
Weight loss should never be at the expense of your wellness as well as being undesirable must not be the side effect of any good diet plans. Luckily, fortunately is that although certain foods are connected with specific nutrients, they can additionally be located in various other foods.
Listed below allow's consider those minimal well-known sources for nutrient essentials and see how they would aid you lose weight at the exact same time.
The most known resource of Omega-3s is oily fish such as salmon, sardines and also mackerel. What if you can not stand the dubious, multi slim резултати and also do not eat fish or merely desire to prevent the fat of oily fish to shed weight as well as remain slim?
Salad dressing is the very best way to make use of flaxseed oil in addition to other methods such as adding it to shakes or taking it off a spoon as a medicinal dosage. Mix flaxseed oil with some balsamic vinegar, put it into the flaxseed oil bottle and also keep it in the fridge for future easy use.
Many of the body's the majority of standard foundation are made from healthy protein, including muscle mass cells. We are usually told that healthy protein can be gotten from red meat. If your diet regimen strategy does not enable red meat or if you are a vegetarian, you may switch it with nuts, soy items as well as lentils.
Actually for individuals who lead an active functioning life style, an actually excellent way to obtain a nutrient fast as well as yet basic dish is to open up a tin of 4-bean mix as well as include a tin of tuna or salmon. By doing this, you will obtain protein, carb, omega-3s, fibre as well as iron done in the one bowl, and it takes just one minute to gather.
Reverse to extensive viewpoint, carbs are not the devil to your weight loss journey. (If interested, please see my website for even more information on the function carbs play in weight loss).
If you truly want to remain clear away with pasta and also rice, which are both the most typical resources for carbs, you may pick chickpeas, corn, cous cous, polenta. Fruit is a terrific resource also in addition to oats and also vegetables, which are additionally low GI, making them the ideal alternatives for you to prevent carbohydrates for weight-loss factors.
Calcium is essential for strong bones, healthy nerve as well as muscle mass cells feature. Cow's milk is the most effective recognized resource, however if it conflicts with your weight loss diet or if you have dairy products allergic reactions, try to switch it with soy items.
Soy beans are a great resource of calcium. Currently you can purchase kilos of soy beans in any type of Chinese or eastern grocery stores near you then cook them into your favorite soup. Soy milk is likewise a great choice as it is naturally reduced in fat as well as makers normally add added calcium right into soy milk and also various other soy items.
Iron plays an essential role in a variety of bodily features, consisting of lugging oxygen in the blood. Iron deficiency is generally seen amongst pregnant females, children, kids, teenage women and particularly dieters. Long term iron deficiency can result in anemia.
Red meat is one of the most highly recommended resource for iron as iron from animal source is really quickly soaked up right into your system. If you have to stay clear of red meat, you may select iron-fortified breakfast grains as they always contain more iron than those in natural resources. Oysters, on top of their good taste, are also excellent resources for iron.
To read the total variation of this article or to figure out more healthy yet weight-loss-friendly alternatives for your everyday needed nourishment, please see my website where you would certainly discover valuable ideas, details and products reviews aid you reduce weight fast, maintain weight off and look good.
Weight loss diet plans are constantly associated with a strictly slim checklist of foods. What if you can not stand the dubious as well as don't consume fish or just want to stay clear of the fat of oily fish to shed weight as well as stay slim? Opposite to extensive viewpoint, carbohydrates are not the devil to your weight loss trip. (If interested, please visit my website for more details on the duty carbohydrates play in weight loss).
Red meat is the most very suggested resource for iron as iron from animal source is really quickly absorbed right into your system.


When many of us try to lose weight or get more toned, we tend to think that eating clean is the only way to go. We’ve been taught that fats and carbs are the bad guys, and we should avoid them at all costs. Fact is – fats help to satiate you and carbs give you fuel. While eating clean definitely has its place, it’s not the end all be all.
Many diets or nutrition plans involve cutting out foods that we like. My question to you is – is that a sustainable way of eating? More specifically, can you see yourself eating that way for the rest of your life? If that question scares you a bit, you probably don’t see yourself eating chicken breasts and salads every day for the rest of your life. No one wants to eat like that forever; it’s just no fun.
In my opinion, there’s no such thing as unhealthy food. Burgers aren’t unhealthy, fried chicken isn’t unhealthy, fruit isn’t fattening, and donuts aren’t bad for you. The problem is when your lifestyle consists of having these foods too frequently. If you eat burgers and fried chicken every day, then of course you’re going to gain weight and potentially have health issues. On the other hand, it’s not a problem if you have foods like this every now and then. We’ve been told to avoid foods that we like if we want to be fit and healthy. Unfortunately, we’ve been misled.
So how do we address the issues? How do we get fit and still live a life in which we can enjoy food? My solution is to diet without dieting. Simply put, you’ve got to change your lifestyle. Best way to do this is to start counting your calories. Measuring your caloric intake makes you more accountable and puts you in control of your own fitness. It also makes you feel less guilty when you have food that you enjoy because you still end up hitting your caloric goal.
Don’t be fooled into thinking that you have to adopt certain diets to lose weight. The key is to not diet at all – hence the phrase “diet without dieting.” Because what happens when you go on a diet? You lose the weight and then you eventually gain it back because you can’t stay on that diet forever. Let’s get you to a point where you feel comfortable at the beach again. Summer is right around the corner.
Hope you all enjoy the content. Be sure to like and comment. Also subscribe and click the bell notification and check me out on Instagram. See you in the next video!
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Restaurant: Low Rider Cafe’
Address: 4749 E. Pickard St., Mt. Pleasant, MI 48858
Phone: (989) 317-4749
Hours: Mon.- Sat., 7 a.m.-3 p.m.; open Fri. until 9 p.m.; Sun., 8 a.m.-3 p.m.
Signature Dishes: Exceptional breakfast
Personal Favorite: Anything on the breakfast menu is worth stopping in for. Family friendly and great prices.
Atmosphere: Low Rider has a real old-fashioned diner feeling. The food is always served with a smile, and the cafe is usually full of regulars.
Side Note: Friday night is fish fry (also a great choice). They also serve beer, wine, and spirits.
(Mid Michigan Eats is a regular monthly feature of The Laker Current and is compiled by staff writers. It is designed to spotlight some of the features and highlights of area restaurants.)


Basti’s Brew turns 10!
Basti’s is celebrating their 10th year anniversary today and they have brewed up something special.
It’s 50% off for their ten most popular menu items, which includes the following: cappuccino (₱33), brewed coffee (₱23), cappuccino float (₱53), mocha shake (₱53), oreo shake (₱45), carrot cake (₱45), bolognese (₱56), pinoy pizzas (₱75), carroza (₱60), and banana muffin (₱23).
Customers can also get a big slice of their limited edition creamy moist choco monster caramel cake for only ₱199. I’ve seen this beast and it’s huge! One slice is probably good for three to four persons.
Also, with a single receipt purchase worth ₱300, customers get the chance to win prizes and gift items. Later tonight, The acoustic band, Walnut Avenue, will be peforming from 8PM until 11PM to entertain guests and customers.
Why don’t you come over here at Victoria Plaza and enjoy Basti’s Brew’s treat for us (their Legazpi branch is closed, by the way). Until someone kicks me out or drags me off, I’m plating my behind here today.
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Our Latest Reviews
Yum! Delicious toast :)
Absolutely delish! Very refreshing and not overpowering. It's a great start to good digestive health. Love this one!
Absolutely excellent! Best green juice I have ever had. Purchased at French market in Geneva.
Just tried this for the first time. Soooooo good. Having it as a lunch replacement. It's pretty stout. Highly recommend!
Soooooo goooood! I added extra peanut butter. Perfect flavor!
The friendly owner helped me create a yummy chocolate smoothie by adding a little kale. Refreshing and scrumptious. The gluten-free toast was the best I ever had ... light and airy! The beet humus was divine. Will be back!
This is the bomb dot com! Very tasty, refreshing and full of nutrition. The taste of fresh juice is just matchless. Highly recommend!
I wish they added a little more spirulina, but otherwise this smoothie was amazing!! not too sweet but not too green.
I just tried this place for the first time today! This smoothie is delicious! Tart, sweet, refreshing and filling - perfect for a meal replacement. I got a couple of the juices as well. I can't wait to try them! Very nice addition to our downtown. :)


We believe in healthy eating with fresh, organic, seasonal and local products. A good, fresh, quality product, arrived directly from our producers, and lovingly cooked in our kitchen; we prepare your dishes at the very same moment.
Angels and Ton, manage the restaurant and the bio-bar. They are also owners of Viu l’Ecologic an organic shop located at Reus.
We believe in and defend having the same healthy and natural diet for all, including children who, as they grow, need such varied and balanced meals as adults. We offer the same dishes to adults and children, with different quantities. And adapt our offer to any food allergies or specific demands.
During the not so warm months, we use the indoor dining room: a 250m2 open-plan room with wooden flooring and a large glass wall with views to the fruit trees and the pond. On cold days when the temperature drops, we warm the space with a hazelnut shell stove, giving it a cozy warmth.
And with warm weather we move the dining room outside on to the summer dining room: a space with picnic-style wooden tables on the north side of the building, in the shade of the trees and in the freshness of the summer breeze coming from the sea. At night the space is lit with lanterns; a cozy space for our summer, dinner and music evenings.
So, either it is raining or windy, the day is cold or hot, at our restaurant you will always find a quiet and cozy place to enjoy a good meal with your family and friends.
Restaurant is open for lunch and dinner, and you will always enjoy varied and balances, healthy and natural meals. Everything is made in our kitchen with organic, fresh and local products. We are part of the Celiac Association of Catalonia and we adapt our offer to any food allergy or diet. Restaurant is open every weekend and on bank and school holidays.


Please join Phyllis Van Rossum and other widows for a Widow Connect Gathering in Cambridge, MN!
Location: We meet at the East Terrace Co-0p in the Great Room, located at 2155 6th Lane SE, Cambridge, 55008 (map).
Time: We meet from 10:00 – 11:30 am.
Note: We will conclude with a salad lunch. Bring something to put on a salad to share… cheese, eggs, chicken, ham, carrots, red pepper, mushrooms, etc.. Lettuce and dressings are provided.


Chin Lee Restaurant, a Teochew restaurant founded in 1973 by founder Eric Chua’s father.
Comfort, scrumptious food, excellent service – these are the traditions of the family owned restaurant; Chin Lee Restaurant over the last 40 years of success. We provide dining on large spacious tables in a friendly air conditioned surrounding indoor and for outdoor, the atmosphere is comfortable with red Chinese lanterns displayed and coolers and fans switched on for diners.
Chin Lee Restaurant is always available to service customers with a wide variety of teochew dishes and our menu offers an array of flavourful dishes that are sure to satisfy any appetite. For quality food, exceptional prices, and a clean and superb dining atmosphere, Chin Lee Restaurant is second to none.
ABOUT OUR CHEF
Chef Eric Chua
Being a Native Teochew, Mr Eric Chua knows exactly the culture of authentic teochew taste. 39 years of culinary skills is not just about business. It is the passion in food that makes him to who he is today while Chin Lee was well recognise by many Singaporean and visitors.
Being formally trained in a magnutude of cuisines in the hospitality industry sets this gentleman apart from many others !
A modern presentation of the traditional cuisines that blends wholesomely well with original culture of teochew flavours has won countless of recommendations and accolades for Chin Lee.


Red grape Juice Concentrate
Red graprefruit and its features
Red grapefruit and its concentrate are becoming increasingly popular in the beverage and food industries. This is due to its sweet and tart flavour, which complements a variety of dishes and drinks. It is excellent for making juices, jams, jellies, and even ice cream. In addition, red grape concentrate can be used to add flavour to sauces and cocktails.
Red grapefruit concentrate is not only a great ingredient for flavouring dishes and drinks, but it also offers a number of health benefits. It is rich in vitamins A, C, and E, as well as potassium and lycopene. Studies have shown that consuming red grapefruit can reduce the risk of cancer and heart diseases. Red grapefruit concentrate can also aid in digestion, help maintain healthy blood glucose levels, and even boost the immune system.
RED GRAPEFRUIT IS NATURALLY SWEET
Red grapefruit concentrate has several benefits that make it an ideal ingredient for food and beverage products. It is naturally sweet, so it contains fewer calories than other sweeteners and is a better option for those trying to watch their sugar intake. It also contains plenty of antioxidants, which can help fight damage from free radicals. Additionally, it provides good flavour and colour to food and beverage products, which can help them stand out in the market.


For those who don’t know me, I sell my baked goods as a part-time job. Since it’s vacation time, the orders are flowing in like crazy. Most recently, I made a batch of chocolate chip cookies to sell. My customer wanted chewy choco chip cookies and my inspiration was Subway.
They’re ginormous cookies laden with heaps of chocolate chips. A hot cookie can transport you to ecstasy in one bite alone. After a little tweaking and a lot of temperature experimentation, I found my perfect recipe.
XXL Subway Style Chocolate Chip Cookies
Makes around 15 cookies
- 1/2 cup butter, salted
- 3/4 cup sugar
- 1 egg
- 1 tbsp vanilla essence
- 1 tsp almond essence (optional)
- 3/4 tsp baking soda
- 3 1/4 cup all-purpose flour
- 1/2 cup chocolate chips
- Melt the butter in a saucepan over medium heat. Keep stirring and let it brown. It takes an approx. of 6 minutes to do so. Take it off the burner and into a large bowl.
- Add the sugar and mix with the paddle attachment on an electric mixer. Keep aside.
- In another medium sized bowl, mix the flour and baking soda. Set aside.
- Once the butter cools, add the egg and beat it in. Add the vanilla and almond essence. Add the flour mixture and mix until it is combined. Stir in the chocolate chips.
- Cover the bowl with plastic wrap. From here, you can go two ways.
You can either chill the bowl for a minimum of 3 hours and scoop and bake, or you can freeze it for 30 minutes, scoop 1/4 cup size balls onto a lined cookie sheet and chill it covered in the fridge for a minimum of 3 hours.
- If you haven’t scooped and chilled the dough, take the dough out and let sit in room temperature for about 20 minutes.
- Preheat oven to 350°F or 176°C. Scoop 1/4 cup size balls and place of the sheet. They spread about 1/4″ while baking, so space them out accordingly.
- Bake them for 20 minutes. It’ll be soft, don’t worry about it being under-baked. Let them cool for 5 minutes before taking them off the pan.


Corry’s Butchers in Bramhall have teamed up with BBC Countryfile TV presenter Adam Henson to remind us to plan our meals and use leftovers as new figures show that the UK throws away equivalent of 300 million burgers every year
Love Food Hate Waste has joined forces with Corry’s Butchers, as the campaign reveals that every year people in the UK throw away 34,000 tonnes of beef – the equivalent to 300 million beef burgers.
Research carried out by Love Food Hate Waste shows much of the waste, worth £260 million annually*, could be avoided by taking simple steps, such as planning meals in advance, understanding date labels, storing food better, serving the right portions and cooking with leftovers.
Neil Corry of Corry’s, an award-winning butchers based in Bramhall, is backing the campaign.
He said: “Beef is a very versatile meat – there are lots of different cuts and joints to choose from, which is why it remains very popular.
“There are also lots of ways to make it go further – using up leftovers, utilising unused portions in a wide range of recipes or freezing it for future use, so there’s no real excuse for wasting it if you have some that hasn’t been used up.
“By speaking to your local butcher you can make sure you buy the best type and quantity of beef to suit your needs, get advice about preparation and storage, and ensure you get the best value for money. I think Love Food Hate Waste’s Meaty Issues campaign is a great idea and I’m right behind it.”
Farmer and television presenter Adam Henson has also backed the campaign. Adam said: “As a farmer by trade, I’m passionate about the issue of wasted meat and how to minimise it – I’m fully behind Love Food Hate Waste’s campaign to highlight the issue.
“Beef is one of our favourite meats in the UK, and we really should be doing everything we can make the most of it once we’ve put it in our shopping trolleys.”
According to its new poll, just three out of ten people who buy beef in Manchester (29%) plan their meals in advance and purchase only the amount they need.
But beef is popular in Manchester kitchens – a traditional roast beef dinner was named the city’s favourite beef dish and one in five (22%) picked it as their most frequent beef dish to eat at home. This was followed by spaghetti Bolognese (17%) and beef stew (11%).
Richard Swannell from Love Food Hate Waste said: “Our research has shown that despite our love of beef, we still throw away hundreds of millions of pounds worth every year in the UK, with a weight equivalent to 300 million burgers (alternatively this is the weight of 150 million steaks†).
“That’s why we’ve launched our Meaty Issues campaign, to encourage people in Manchester to get the best out of their beef and other meats, saving them money and helping the environment.”
Richard added: “If you’re like the 73% of people in Manchester who have leftovers after their Sunday roast, the Love Food Hate Waste website has lots of handy hints and top tips about how to make the best of your beef and other meats. We’d encourage everyone to save money and reduce waste by giving some of them a try.”
Love Food Hate Waste is also on the hunt for Manchester’s best leftover beef and meat recipes. To find out more and learn more about the Meaty Issues campaign, visit www.lovefoodhatewaste.com/meaty-issues.


Pomegranate & Burgul Salad
I invited my family over for dinner and I wanted to prepare something fresh for that hot august day. I started looking for options in the internet and I found this salad in #foodandwine web page.
It is easy to prepare and it has a super special mix of mediterranean flavours.
Hope you like! Let us know in comments above!
1 ½ cup of bulgur
1 tbsp fresh lemon juice
2 tbsp honey
1 garlic clove
Pinch of cinnamon
¼ cup olive oil
Salt & Pepper
1 cup chopped parsley
½ cup chopped mint
3 tbsp pistachios
1. Cook the Bulgur for 15 minutes in salty boiling water. Drain and let it cool.
2. In a small bowl for the dressing put the lemon juice, cinnamon, garlic and honey. You can put 1tbsp of the pomegranate juice. Mix it with the oil and season with salt & pepper.
3. In a medium bowl put together the bulgur, parsley, mint, lemon and the pomegranate seeds. Toss the dressing. Add more salt & pepper. Transfer to the bowl for serving and top with the pistachios. Add some parsley and mint on top for cuteness.


All of the essentials under one roof -- from gas to snacks, and batteries to Band Aids. We have a great selection of snacks, a deli serving daily breakfast and cold sandwiches & pizza after 2:00pm, and a variety of clothing and merchandise.
The morning starts with biscuits right out of the oven stuffed with egg, cheese, and assorted meats (bacon, country ham, sausage) – choose your favorite combination. For your lunchtime hunger, we serve hamburgers, chicken strips, french fries, onion rings and pizza. Hunt Brother’s Pizza is available throughout the day and into the evening – call in a pizza order and we’ll have it hot and ready just the way you want it. Just need a little snack? Try our refreshment bar which offers coffee, Coca Cola drink products, Alligator Ice frozen drinks and boiled peanuts. Our large cooler area has additional brands of canned and bottled drinks. Accompany it with our packaged snack cakes, cookies, chips, and crackers. At Guntersville Tackle & Outdoor @ Waterfront, we provide the convenience for you to grab food on the go, or relax and dine in with us after a long day on the lake.
For grocery, we carry many staples you need in your home, rental cabin, or on your boat.
CLOTHING & MERCHANDISE
We are proud to present our customized Guntersville Tackle & Outdoor @ Waterfront hoodies, S/S, L/S, Dri fit shirts & hats provide the outdoor enthusiasts with the perfect clothing for all their activities. Additional merchandise such as leisure T-shirts, hoodies, and sunglasses by popular brands such as Aftco are awaiting you. Let us help you dress like the expert sportsman or sportswoman that you are.
Costa Del Mar
Hunt Brothers Pizza


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这个推荐一定要用slow cooker做(火力slow 8小时，fast 4小时)，省力省电，一家人能吃两天。第一天吃bap，第二天想换方式的话，可以吃pizza可以放炒饭里可以放pasta里可以放baguette 等等。
1.6kg joint boneless pork shoulder
2 tsp sea salt
2 tbsp dark brown muscovado sugar
1 tbsp smokedpaprika
1 tbsp sunflower oil
100ml apple juice
1 tbsp cornflour
Remove the string, unroll the pork and pat dry with kitchen paper.
Mix the salt, sugar and paprika together and rub half of it thoroughly all over the pork. Keep the other half for later. Roll the pork back up (there is no need to retie the string).
Heat the oil in a large frying pan, and brown the pork on all sides. Put the joint in the slow cooker, pour in the apple juice and cover with the lid. Cook on low for 8-9 hours, or until tender and ready to pull apart. While the pork takes it time, you can relax.
Remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes.
In a pan, blend the juices from the slowcooker with cornflour and 1 tbsp cold water. Heat for 20 minutes until thickened slightly.
Shred (with the cooking juices) into chunky pieces with 2 forks.
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In our ever popular Gourmet Comfort Food class, Kathryn and Shannon will take a selection of nostalgic comfort classics and elevate them from simple to complex, from hearty to heavenly. We’ll be starting the night with Tater Tots, homemade of course, served with a house made Ketchup. Then we’ll show you how to amp up your Mac ‘n Cheese with our Smoked Ham Hock version, topped with a Gremolata Crumb. Next up is Chicken Pot Pie: locally raised chicken bound with veggies in a rich and creamy sauce, and topped with an All Butter Puff Pastry Crust. And to finish, the ultimate in comforting desserts, an Apple Pie, served with Vanilla Ice Cream. Bring your date, or bring your Mom or Dad or simply a friend, and join us.
This class is not suitable for vegetarian or gluten-free diets.
Class Fee: $139 per person, plus GST. Your Fee Includes: a 4-hour class, a full meal with wine pairings and a recipe pack to take home.
CANCELLATION POLICY: If you need to cancel your booking you must do so no less than 14 days prior to the date of your class in order to receive a refund. Cancellations within 2 weeks of a class will not be refunded or rescheduled.
- March 20, 2020
6:00 pm - 10:00 pm
Mountain Standard Time (MST)


Rock Hall Restaurant Week is an annual event designed to promote positive publicity and additional business for the local restaurants in the Rock Hall area. Some of the finest food including signature seafood dishes are available in this region about one hour from the popular cities Baltimore and Philadelphia. Rock Hall Restaurant Week is designed to boost commerce in a traditionally slow period for business which is early spring. From Saturday to Saturday, each participating restaurant offers its own unique specials. The campaign, which spans across the entire small waterfront town boast nearly all of its restaurants.
Enjoy 8 days of delicious LUNCH & DINNER deals from April 22 through April 29, 2017!
GET THE RESTAURANT WEEK APP HERE:
Maryland Comptroller Peter Franchot and State Delegate Jeff Ghrist joins
Mayor Brian Jones, and other elected officials to kick-off Rock Hall Restaurant Week!
Bay Wolf Restaurant
Austrian and Eastern Shore Cuisine in the heart of Rock Hall - great bar & daily specials
21270 Rock Hall Avenue Rock Hall, MD 21661
Chester River Seafood
Steamed crabs, retail seafood, local favorites.
4954 Ashley Road, Rock Hall, MD 21661
Rock Hall's newest Restaurant - right on Main Street!
5757 Main St, Rock Hall, MD 21661
Enjoy our unique menu while you are surrounded by the most eclectic, fun and upbeat atmosphere.
20895 Bayside Avenue Rock Hall, MD 21661
Coffee cafe with fabulous food, great gift items and nice wine selection!
21309 E Sharp St, Rock Hall, MD 21661
New Yarmouth Café
Serves breakfast, lunch and dinner. Some of the best pizza, hot/cold subs, pastas, soups, sandwiches, specialty bake potatoes and comfort food favorites. Beer and wine.
21325 Rock Hall Ave Rock Hall, MD 21661
A luxurious waterfront retreat in Rock Hall. Inn, Marina, Restaurant
20786 Rock Hall Avenue, Rock Hall, MD 21661
Friendly service in a family atmosphere, offering delicious food, reasonably priced. Breakfast - Lunch - Dinner
21356 Rock Hall Avenue Rock Hall, MD 21661
Waterman’s Crab House Restaurant and Dock Bar is widely acclaimed for its full service menu, including jumbo lump crab cakes, fresh catches of local fish, BBQ ribs and a delicious variety of daily specials and landlubber favorites.
21058 Sharp Street Rock Hall, MD 21661
Delightful treats in the Rock Hall Village - stop in today!
21267 Rock Hall Avenue - Unit 103 Rock Hall, MD 21661
Rock Hall Liquors & Deli
Deli, wine, spirits & beer. Family owned and
Ed and Penny Pickering since 1980.
21318 Rock Hall Avenue Rock Hall, MD 21661
Get the Scoop
Ice Cream Parlor in the Rock Hall Village
21267 Rock Hall Ave, Unit 104, Rock Hall, MD 21661
How can I make a reservation?
To make a reservation, you must call participating restaurants or lodging establishments.
How can I find out which restaurants are open on a certain day?
You must call that particular restaurant.
When should I make a reservation?
Since this a highly anticipated event, it is best to make a reservation as early as possible as dining rooms will be booked. We recommend calling 7-10 days in advance for reservations.
Who can I call with comments about a restaurant?
All comments about a restaurant's menu and service should be directed to the particular restaurant. You can call (410) 639-7611 Ext. 102 for comments about the restaurant week promotion.


PERFECT gift for a fan or for
PLANNING A mad men PARTY!
Buy the book from an independent bookseller!
Now available for Kindle and iPad!
Celebrating Mad Men at the James Beard House
"...border[s] on culinary anthropology. Just in time for the long-awaited start of the show's fifth season...the cookbook offers an exhaustive history of New York dining in the 1960s, right down to the actual recipes used in Draper haunts like Sardi's and The Grand Central Oyster Bar."
-- Associated Press
"In a volume that’s equal parts cookbook and historical snapshot of 1960s New York, Mad Men fanatics Judy Gelman and Peter Zheutlin help readers savor nearly every sip and morsel swallowed by Don Draper and crew during the show’s first four seasons."
-- The Boston Globe
"The...authors and their team got it right. Thanks to loads of research, testing and attention to detail, The Unofficial Mad Men Cookbook...will pull you straight into the scenes of the AMC Emmy Award-winning show’s dining and drinking delights!"
"Authors Judy Gelman and Peter Zheutlin have paid as much
attention to period detail as the show's creators..."
-- The San Antonio Express-News
"The authors...did their food homework..."
"Get the matches, light the stove, chill your glasses. Your menu's right here."
"The...authors have immersed themselves in Matthew Weiner's 1960s, keenly examining the series in search of the recipes shared in their book. And the recipes are spot on, from cocktails to canapés, every one introduced with a synopsis of the episode it was plucked from."
"Like a meal in a fine restaurant, The Unofficial Mad Men Cookbook is elegant in its presentation...extra attention to detail is what elevates this book over other cookbooks...Even if you never cook a thing, it’s still a good read."
"[A]s much a history lesson as a recipe collection."
-- The Tampa Tribune
"[C]hock-full of recipes and back stories of the show's drinks, deserts and entrees."
-- Advertising Age
"As fun as the book is, Gelman and Zheutlin offer solid, well-researched recipes that can be confidently served to guests."
-- Publishers Weekly
"...major excitement...it's The (unofficial) Mad Men Cookbook!"
-- Nigella Lawson via Twitter
"The descriptions and backstory for each dish is fascinating."
-- Seattle Weekly
"A treat! It's like going back to our parents' time and childhood with a very different eye in terms of where we are in the culinary world today. A fascinating culinary time warp."
-- Evan Kleiman, Good Food, KCRW (NPR) Los Angeles
"[P] acked with over 70 recipes for appetizers, main courses, desserts, and drinks, all accompanied by historical and cultural context that help place the creation in the proper light."
-- Uncrate.com (The Best Gear for Guys)
"This book is so true to the characters of the series, the producers of the show should bless it as their 'official' culinary guide to eat and drink like a Mad Man."
"[F]or a Mad Men fan, the highlight of the book is the commentary in between the recipes...There are behind-the-scenes stories from restaurants and hotels such as P.J. Clarke’s, Sardi’s, and the Waldorf-Astoria...a fascinating mix of history and culture, as reflected in the food and people of the era."
"For the budding chef or burgeoning mixologist the recipes in The Unofficial Mad Men Cookbook are a chance to really test your throwback brawn in the kitchen with style, flair, and a touch of mid-century glamor. While for the seasoned foodie it is a walk through the history of the American table. And it is the definitive guide to all the best cocktails and snacks for your Mad Men premiere party-the party for which I am anxiously awaiting my email invitation."
-- Girls Guide to the Galaxy
"The Unofficial Mad Men Cookbook is a flashback to the days of My Three Sons, Leave it to Beaver, and the Donna Reed Show all wrapped up in a neat bundle with a fun romp through the food of that era. If you wish you had grown up in the 1960s, relish the idea of having a cocktail hour every night or wish it was still appropriate to wear a silk chiffon dress and pearls to go to the grocery store, you will love this book."
"Why give a ho-hum, everyday cookbook when you could give one that's Don Draper-approved? This book serves up more than 70 recipes from the show...as well as oddities of historical detail...sure to appeal to foodies, history buffs and Mad Men fans alike!"
"If you can’t wait for Mad Men and Jon Hamm’s face to get back on the air...whet your appetite with The Unofficial Mad Men Cookbook, a guide to the food and drinks featured in the retro AMC hit. It takes home cooks back to the culinary world of 1960s America."
-- The Miami Herald
"[A] collection of recipes...for nearly every bite or sip consumed on the show...Each one's tie to a specific scene in Mad Men is illustrated, as well as the historical context for why that particular dish was popular in mid-century."
-- L.A. Weekly
"Beautifully put together...it has a retro feel with a touch of timelessness...a must have for any Mad Men fan."
-- Columbus (GA) Ledger-Enquirer
"The Unofficial Mad Men Cookbook is so pure: 60s classics like mushroom canapes on melba toast, turkey tetrazzini, chicken kiev. We love it!"
-- The Art of Eating via Twitter
"A culinary love letter to the award-winning drama."
-- The Boston Herald
"While we desperately wait for the new season to arrive andconsole ourselves by watching AMC reruns and past episodes on Netflix, the book provides a way of reliving the glory of the past, while building anticipation for the future."
"Part cookbook, part annotated episode guide, this entertaining read has everything the die-hard Mad Men fan needs to host a fantastic cocktail party."
-- Library Journal
"[T]his offbeat salute to the AMC series includes 70 recipes, covering legendary Manhattan restaurants to Betty Draper's famous Around the Word dinner."
-- The Baltimore Sun
"A more classic selection of original New York recipes has perhaps never been assembled...an entertaining collection...well-researched and ready for your weekend soirees and viewing parties."
-- The Bowery Boys
"...a fascinating read even if you never make a single recipe."
-- The Raleigh News Observer
"The Unofficial Mad Men Cookbook isn't simply recipes, but a historical account and Mad Men episode guide that pairs scenes from each season with every recipe, breaking down the when, where, and who that were eating and drinking these retro hits."
"[A] nifty culinary time capsule...It's the next best thing to being there."
-- Al Dente (an Amazon.com blog)
"The best way to enjoy the new season is to eat and drink like the characters. Relish in the idea of having a cocktail hour every night and enjoy this fantastic cookbook."


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We work with Chalet Kitchen, who provide delicious & great value food right to your door. Made fresh in resort every day, Chalet Kitchen specialise in producing high quality cuisine that gives you complete flexibility and removes all the hassle of self-catering.
Each morning* we deliver to your chalet door. Two delicious and fully-garnished courses, created from scratch in our kitchens. Fancy some fresh bread and pastries? We can bring breakfast, too.
You head out for the day's adventures on the slopes. Relax and stay out as long as you like - your delicious dinner is ready and waiting in your fridge.
When you get back just pop your meal in the oven, serve and enjoy! The following morning we'll take away the empties and deliver another culinary delight.
*On your arrival day we can deliver in the evening or when you arrive.
|2 Course Evening Meals||from € 16 pp per meal|
|Breakfast||€ 20.00 pp whole week
€ 14.00 pp short break
|Afternoon Cakes||€ 18.00 pp 6 days of cakes
€ 9 pp 3 days of cakes
Red / Rosé / White
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|Beer - Kronembourg||€ 25 per box of 24 x 250ml bottles|
Children's menu available at half the price of the normal menu.


LOS MARQUEZ MEXICAN RESTAURANT
Welcome to Los Marquez Mexican Restaurant in Staunton, Virginia. Our menu features a variety of delicious Mexican food. Some of our favorites are La Superior, La Preferida, Dos Amigos, and the Enchilada Supreme, but you can't go wrong with any of our food! Find us right off Churchville Avenue near Gypsy Hill Park. Order online for carryout!
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|Fri:||11:00 AM - 11:00 PM|
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I have always gone about life with the Live to Eat attitude. I love food. And lots of it. You know how they say to eat several small meals a day? Well, I prefer several large meals a day. No, not meals. Just a lot of stuff, a lot of times, all day.
But a few weeks ago I decided enough was enough. My pants kept getting smaller and my chins kept doubling so I decided it was time to figure out how to eat healthy.
My awesome brother in law started a plan that has made him so much healthier. I wanted to do that too, so I created my own version of it.
I figured out how many calories I needed every day and how many calories are in the foods I should be eating and how often I should be eating. I wrote down my food options so I wasn’t just guessing every time I opened the fridge. I started using the My Fitness Pal app to log what I ate. Logging what goes in my mouth is very important. If I don’t log it then I can’t gauge how many calories have gone in and I end up eating more.
The first two days were hard, and I was way hungry. But then it just kept getting easier. Now I only eat when my body needs it… Unless it is one of the two times during the month when I just need to eat and eat and cry and yell and eat. (I thought that would go away after my hysterectomy, so I was quite disappointed when it didn’t.)
Here is an example of one of my days:
8am- Cream of Wheat with sugar, cinnamon and milk.
10am- 1 boiled egg with salt. Lots of salt.
12pm- Salad. Lettuce, spinach, grapes, strawberries, grilled chicken, almonds, whatever.
2pm- Greek yogurt with grape-nuts (did you know Grape-Nuts have 200 calories per serving!? A little ridiculous if you ask me), Cheerios, or my favorite method is using saltine crackers as the spoon.
4pm- A Kind brand honey oatmeal bar. And maybe a cookie.
6pm- Dinner. Whatever it is.
8pm- A can of tuna fish with lots of salt, saltine crackers and pickles. Yes, I love salt.
Exercising is also helpful. I have an iFit band that tells me how many steps I have taken and how many calories in and out. I go to the gym three days a week and I burn calories at home cleaning and things, but eating differently is the key. Also water. I drink lots of water.
It is so much better knowing that my body only needs a small amount of food every few hours to work. I am eating to live instead of going through life like an all-you-can-eat buffet. I am just fueling the machine. It is wonderful! My clothes are fitting better and I have more energy because I’m not eating as much junk.
I definitely recommend watching what you put into your body and see if it makes you feel different. My guess is that it will!


There is a new diet trend going in the animal world lately – the raw food diet. What started as a fad among vegans and vegetarians, is now quickly starting to change the diet of pets. Of course, if a case could be made for people eating raw food, it makes even more sense for animals.
“The raw food diet has changed my pet’s life” is becoming a common phrase among pet owners, with many reporting that their pets got healthier and happier since the switch. This isn’t surprising, considering that, as food manufacturers have explained, cooking food kills a lot of the vitamins and enzymes needed for the pets to have a healthy life. As a result of this, the demand, and therefore the production, of raw food is constantly growing.
On the other hand, a number of veterinarians and scientists oppose this diet, saying that raw food diets are not safe for pets. Primarily, they argue that “natural” and “healthy” are not necessarily synonymous. They explain that uncooked food lacks the nutrients that dogs and cats need, and exposes them to pathogens, such as salmonella and E.coli.
What is more, some veterinarians argue, being a carnivore does not imply eating cleaned, boneless chicken. An animal eats the whole thing – guts and bones, in order to get all the nutrients required. Cooked food has these nutrients, and is prepared based on exactly what vitamins and nutrients each animal is supposed to receive daily.
Of course, it is important to stress that contaminated food is not exclusive to raw food. There have been outbreaks of food poisoning with processed food, which is why some pet owners are switching to raw products. One does not expect processed and cooked food to be dangerous; but it has happened. What raw food advocates explain is that if the food is prepared and tested carefully, there should be no risks.
Raw food producers, such as Nature’s Variety and Stella and Chewy’s, take all the precautions to prevent having tainted food and eliminate the pathogens using high pressure processing. Additionally, they make sure that the food contains more than just animal parts, adding ground bones, organs and organic fruit and vegetables in some food varieties aimed at omnivore pets.
Surely, the picture is not just black and white.
Pets are not wild animals, and eating processed food ensures their longer life, as otherwise they would eat anything. Since the raw products are much more expensive, owners tend to produce their own food and, without proper testing, parasites and bacteria are more likely to make their pets sick.
All things considered, even though processed food is said to have all that they need, without their owners, pets are just animals. Animals cannot cook, so it is in their nature to eat raw food. What the owners have to do is make sure that raw food is properly tested before giving it to their precious pets.


From her Italian American childhood through singlehood, raising and feeding a growing family, divorce, and a new marriage to food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her grandmothers tomato sauce and dreamed of her mothers special-occasion Fancy Lady Sandwiches. Later, the kitchen became the heart of ...
|Title||:||Kitchen Yarns: Notes on Life, Love, and Food|
|Number of Pages||:||256 pages|
Kitchen Yarns: Notes on Life, Love, and Food Reviews
Perfect light reading for a busy time. Essays on the importance of food, family and friends. With recipes, none of which are fancy or complicated. I intend to try the tomato pie very soon.
I wanted to read this book via #NetGalley but I was not approved -- nonetheless, here is my review from a purchased copy. #yourloss :-)
From the publisher, as I do not regurgitate the contents or story of books in reviews, I let them do it.
In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.
From her Italian American childhood through singlehood, raising and feeding a growing family, divorce, and a new marriage to food writer ...more
Thanks to the publisher, via Netgalley, for an advance e-galley in exchange for an honest review.
Anyone who gets nostalgia for a favorite childhood meal, or who remembers events largely by what they ate, will find good company in Ann Hood's memoir. Chapters are set to memories of the meals most important to her, and she has a way with the words that describe these meals, the company she ate them with, the place they had in her life. The stories are a bit repetitive, but there are some that are u ...more
In the postpartum haze after my daughter was born when I began to pick up books again between diaper changes and during nursing sessions, I found a book called The Obituary Writer. Though all I wanted to do was sleep and eat uninterrupted, I couldn't put the book down and chose to read in those few minutes I had to myself. I made a mental note of the author so I could look for more of her books.
When Ann Hood's food memoir Kitchen Yarns recently appeared on NetGalley, I couldn't click the reque ...more
The book comprises a series of essays about the author's life and the foods associated with that time period in her life. She taught herself to cook but grew up close to an Italian grandmother whose specialty was gravy (otherwise known as sauce) and gravy was a staple of most of her meals.
Readers of a certain age will readily identify with some of the recipes in this book (think chicken Marbella) and their own memories from those times. The author has suffered great losses in her life, however t ...more
Ah, Ann Hood. I know she's written other books, and I've read other ones, but I identified with her
memoir/essay collection Morningstar: Growing Up with Books. Now, she has given us a memoir about another essential part of her life. Kitchen Yarns: Notes on Life, Love, and Food includes recipes, but it's a book about those moments in her life when those recipes were essential. Hood turns to food for comfort, in grief, in loss of a marriage, in joy. Her memoir is not in consecutive order. It's in ...more
Why is it that sometimes you just need a book that you can read without fuss or anxiety or excitement—just a book that comforts. Ann Hood’s Kitchen Yarns is just that. I began this book of personal essays just before I started preparations for Christmas, and it made me look again at the food I was cooking with an eye toward why I was cooking it. Why do I always want wild rice casserole and frozen yum yum for Christmas dinner? Because there is a story behind each of those dishes.
In Kitchen Yarns, ...more
In "Kitchen Yarns," the author shares her favorite recipes and tips for cooking and combines them with personal memories relating to the food. I was very interested in the recipes and will try a few of them, beginning with Silver Palate Chicken Marbella.
Ms. Hood shares her early attempts and kitchen disasters. She talks of the cooks who shaped her - Her dad, who was an enthusiastic, but not so good cook and her grandmother who cooked delicious dishes without real recipes. She is now married to ...more


Slippery hard-boiled eggs can be difficult to cut into attractive slices, but our easy-to-use tool solves that problem. Two separate stainless-steel grids attach to the cutter’s base and produce uniform pieces for sandwich fillings, garnishes and egg salads.
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GLUTEN-FREE | DAIRY-FREE
Qdoba in your own kitchen? I think so! Burrito bowls are easy to make and customize to make it a different dish every time. Instead of waiting in line and spending money at your corner Chipotle, make your own in the comfort of your own home.This is another recipe where I have never really measured as it depends how many people you're eating with or if you're just making one for yourself.
For those similar to me with their allergies, places like these two can be very scary when not knowing if the same spoons are being used or if they just touched a tortilla with their gloves. All of these ways of cross-contamination can really destroy some individuals bodies. With this at home recipe, you can be sure that you will not get sick because you are the queen + king of the kitchen!
- peppers, diced
- onions, diced
- chicken, thinly sliced
- rice, cooked
- dairy- free cheese
- taco seasoning
- lettuce, chopped
- corn tortilla chips
- garlic, minced
- olive oil
- dairy-free butter
Just as you would make a burrito, you want to make sure you figure out the timing each ingredient is going to take to prepare and make. Make sure all your peppers, onions, lettuce + limes are cut up.
Cook chicken in a separate pan + set aside.
Cook rice + set aside.
Add dairy-free butter and olive oil to pan and allow it to melt. Once melted, add 2 cloves of minced garlic, stir so the garlic doesn't burn and stick to the pan.
After garlic is fragrant, add onions and peppers. Stir and add in more butter to create a layer on the bottom of the pan. Squeeze half of the limes over the mixture.
Once veggies are cooked, add the cooked chicken into the mixture. Then add the taco seasoning package, as well as a package full of water as instructed on the bag. Stir and allow veggies + chicken to soak in the seasoning.
After this, your burrito bar is all set up, you just have to layer your bowl how you want it.
In the photo below, you will see I added chopped lettuce, dairy-free cheese, chicken + veggie mix with guacamole as a garnish! It was also yummy to dip the chips and salsa in the bowl as well!
Serve + enjoy! :)
You'll see here my roommate and I made a date of this in our living room :) It was absolutely delicious. When I first started to actually enjoy and take up cooking was the beginning of quarantine. I was living with my best friend, my roommate for almost five years. We prided ourselves in the healthy delicious dinners we were making as it has always been tradition to make dinner almost every night. It was a carried on tradition from living in a previous home with our other best friend. It has always been a special time that I am very grateful for. This was also the start of my dairy-free journey! I knew after still continuously getting sick from what I thought was gluten, I needed to take a step back from dairy. It was truly the best decision for me. As I still am fighting to feel 100% everyday, I am getting closer and closer. I know diet changes are hard sometimes but it's extremely helpful in narrowing down what bothers you and what doesn't.


Healthy blood circulation in the legs means your tissues are able to absorb important nutrients from the bloodstream and your veins can return blood to the heart, limiting risks of venous insufficiency. There are many ways that you can maintain healthy blood circulation – such as regular exercise, sitting in positions that aid circulation (such as raising the legs), and wearing compression stockings. What you may not know is that there are many foods that you can eat that will help to improve and maintain healthy blood circulation as well.
Cayenne has been found to improve blood flow, strengthen the heart, increase the metabolic rate and also strengthen arteries and blood vessels. it comes as a dried spice, fresh pepper, in capsules or as a liquid tincture.
Cayenne pepper is best eaten raw sprinkled over salads or stirred into tea with honey.
Raw Dark Chocolate
The flavonoids in cocoa can help improve circulation, however make sure it is raw dark chocolate. The processing that occurs with cocoa destroys much of the flavonoids. Dark chocolate can benefit cardiovascular health, but to get the maximum anti-oxidant boost raw is best. Raw cacao as opposed to commercial cocoa is rich in minerals, particularly magnesium and high in flavonoids. Be aware of the sugar content however, as most commercial raw chocolate still contains agave which is as bad as if not worse than sugar.
Eat in moderation. You may like to make your own chocolate at home (recipe at bottom). If you have diabetes or are prone to being overweight, it is best to avoid chocolate and focus on some other circulation boosters.
Ginger has been found to increase blood circulation by promoting normal blood pressure and keeping blood sugar levels normal, therefore reducing the risk of damage to cells.
Great freshly grated in stir fries, added to your fresh juice, or in tea.
Garlic has many healthy advantages, one of them being that it is a natural blood cleanser. It also prevents plaque buildup on vessels and stimulates blood flow.
Cook with fresh, crushed garlic and add it to all of your pasta sauces and stir fries. Fresh, crushed garlic is a great addition to salad dressings too.
High in fibre, iron and anti-oxidants, goji berries work to increase circulation by producing red blood cells, lowering blood pressure and strengthening vessel walls.
You can get goji berries in most natural health food stores and some supermarkets. Add to your breakfast cereal for a flavourful circulation booster!
Sunflower Seeds / Pumpkin Seeds
The Vitamin E in sunflower and pumpkin seeds can help prevent blood clots and work to improve circulation.
Make a natural nut and seed mix and have a small handful as a snack throughout your day.
Oranges & Other Citrus Fruits
The vitamin C nutrient in citrus fruits is a natural blood thinner and can also prevent the buildup of plaque on vessels which can contribute to poor circulation. In addition, citrus fruits are loaded with anti-oxidants which strengthen vessel walls.
Make citrus one of your “2 fruits every day”.
Watermelon & Other Reddish Fruits
The red colouring found in fruits such as watermelons, tomatoes, apricots and grapefruits comes from a natural antioxidant called lycopene. Lycopene is a natural circulation booster.
Include at least one red fruit or vegetable in your daily intake. The best way to maintain all or most of the nutrients in fresh foods is by eating uncooked fresh foods. If you need to cook vegetables, steaming is the healthiest way as it holds most of the nutrients in.
The omega-3 healthy fat found in oily fish (such as salmon, trout and tuna) is a powerful circulation booster as it helps to thin the blood, reduces blood pressure and decreases the risk of blood clots forming.
Aim to have a meal of fish and fresh veggies at least once or twice each week. Wild caught fish is best as farmed varieties may have higher concentrations of mercury. Baking or steaming fish is a healthier option to fried, deep-fried or battered fish.


Thursday, December 20, 2007
Deceptively Delicious, by Jessica Seinfeld
Question: Does adding avocado or pumpkin puree make something healthier? I took a look at this book while I was waiting for the customer service guy in Borders earlier this evening, and pureed pumpkin, avocado, and potato seemed to be the main "deception." Carrots were also in there, which, I agree, would seem like a healthy deception to add to brownies or something, but pumpkin? Avocado? Potatoes? Really? I guess she did have some with cauliflower, which you would have to hide if you were going to serve it to me. If you find a recipe with broccoli or green peas or something hidden, let me know. Please don't think I'm discrediting the recipes, though. I haven't tried them. So if you try it and like it, again, let me know.


Name of author
How Much Information should be listed on Food Labels?
A food label is a piece of paper or panel that is attached to a food package which provides information about the nutritional value of the food in the package. There are food standards that have been set to act as guidelines on what should be contained in food labels. For example, the USA has set a certain code for food industries to act as a standard for food labelling. This code ensures that the information contained on the food labels is relevant, not too much nor too little. This paper makes an effort to explain just how much information is required on food labels.
What should be contained on food labels? Food labels have a purpose of informing the consumers the nutritional values of the food contained in the packages, the ingredients, health claims, the manufacturer and best before dates. Food labels should give a description of the food, name of the manufacturer, any warning statements, listing of ingredients, date marking, the directions of use, and country of origin, nutritional information and any health hazards or allergic reactions associated with the food item. This helps a consumer decide on whether to purchase the food item or not. Some people do not even check the food labels even for best before dates but this does not mean that food labels are not important.
In the United States, the following information is required by the law to be listed on the food labels; total calories, total carbohydrates, total saturated fat, total fat, total sugars, vitamin D, cholesterol, calcium, potassium and dietary fiber. The ingredients on the food labels are also supposed to be listed in a descending order based on their weight.
McCullough, J., & Best, R. (1980). Consumer preferences for food label information: a basis for segmentation. Journal of consumer affairs, 14(1), 180-192.
Schermel, A., Emrich, T. E., Arcand, J., Wong, C. L., & L’abbé, M. R. (2013). Nutrition marketing on processed food packages in Canada: 2010 Food Label Information Program. Applied Physiology, Nutrition, and Metabolism, 38(6), 666-672.


A Muzunga in the Kitchen: Anaëlle Sacco brings a French touch to Zambian staples
Well, Anaëlle Sacco isn’t actually a French chef. But she is French and a muzunga and she has been cooking a lot. And the meals Anaëlle is making are as important as any served in the fanciest five-star restaurant.
A recent graduate of the Neoma Business School and marketing specialist, Anaëlle has been volunteering at the Amos Youth Centre in Shikoswe. Her responsibilities and interests have included cooking for the Breakfast Club, one the African Education Program’s most essential services.
The nourishment from these meals is crucial to all the students, some of whom are HIV positive and simply wouldn’t survive without the sustenance.
“She devoted her time in the kitchen and has helped with cooking,” said Agnes Banda, AYC’s Director of Youth Counseling.
Rather than Foie Gras, Bouillabaisse, or Cassoulet, Anaëlle has been cooking that Zambian staple nshima, a mix of cornmeal and water.
“What surprised us all was the skill she had cooking nshima,” Mrs. Banda said.
While the ingredients are simple enough, there’s a certain technique required that not just anybody can master. Paste is made from the cornmeal and then it must boil and be stirred until it becomes soft.
“You have to stir it in a way that’s very difficult because the nshima becomes hard,” Anaëlle said. “Also, cooking for 40 or 50 students is harder than just one.”
Consistency is one of the keys. It’s said that a Zambian woman who can’t make nshima isn’t as desirable as a wife.
“Once you know how to prepare it, then you can get married,” Mrs. Banda said. “It’s one of the qualifications to become a good wife.”
Nshima isn’t the only item on the menu. Anaëlle also cooks fried eggs with tomatoes and onions, fish (kapenta), and beans.
“I always enjoyed cooking for others, so learning how to cook the Zambian food is a great opportunity,” Anaëlle said. “I will be able to cook it when coming back to France.”
Anaëlle’s menu and vocabulary have expanded during her time in Zambia. Every Caucasian who has visited with AEP has learned the word muzunga, a word used to describe white people. The term dates back to the 18th century and is used by Bantu peoples in Kenya, Tanzania, Malawi, Rwanda, Uganda, and Zambia.
Literally translated, it meant “aimless wanderer,” and was first used to describe European explorers who tended to get lost wandering Africa.
The term is used affectionately to describe Anaëlle and other AEP visitors. She certainly isn’t aimless, in or outside of the kitchen. One of her favorite things has been working with Gladys, a recent high school graduate who is waiting to hear of her university acceptance.
“Gladys is also a great cook and teacher so it's very easy to learn,” Anaëlle said. “We also have some great time laughing together and she became one of my best friends here in Shikoswe.”


Finding the right protein powder is dependent on what your primary goals are. Generally, people drink shakes for 2, sometimes conflicting, reasons: build muscle (ideal weight gain) and lose body fat (ideal weight reduction).
In a perfect world, everybody could gain lots of muscle and lose a lot of body fat simultaneously. Within real life, though, it’s important to focus on either one but not the other goal. So focus on finding the very best protein powder for one of these simple goals. After all, professional bodybuilders and fitness competitors, whose livelihood is
dependent on how they appear, follow a gaining-muscle cycle then a
losing-body-fat cycle before contests.
Since anything animal-based can be turned into a powder, the most typical and also the most popular kind of protein powders are constructed with whey protein, which derives from milk. Whey protein will get absorbed rapidly to your blood stream so it’s ideal to take it following a workout or upon getting out of bed each morning or generally throughout the day.
Since whey protein originates from milk, if you are vegan, you might like to think about using a supplement that's totally plant-based. Typically the most popular ones are soy, grain, and pea. Soy is usually considered a perfect vegan protein because it’s among the few plant-based ones that’s complete--that is, possess all the required proteins that animal-based ones (whey protein, eggs, meat) have.
Now, do you want to know the best protein shakes for growing mass? Anything that’ll increase the amount of calories you consume beyond what the body burns up. As long as its fat contents are low, any supplement which has the most calories (consisting of protein and carbohydrates, of course) is great.
To lose weight, your goal is to reduce your calorie intake until it falls below what the body is burning. How can you decrease your calories? Clearly, you decrease your fat intake whenever possible, however, you also decrease your carbohydrate intake while leaving your protein intake rather high. So, clearly, the very best diet supplements should be ones which are full of protein but quite low in body fat and carbohydrates. Mix with water or nonfat milk (anything without much carbohydrates and fat), and you've got an ideal protein source for your shakes.
Exactly the same principle is applicable to vegans as nonvegans. Think of any plant-based powder that's low fat yet high in carbs and protein. To lose weight, find a plant-based powder that's low in both fat and carbs but still high in protein. Again the principle is the same as with whey protein powders; just consume ones that are based on plants whether it's soy, hemp, rice, or pea.
If you would like specific examples (brands, products, etc.) of the best protein powders under each category, you would benefit from visiting my protein powder site using its 40+ interactive product chart.


At Winnipeg Old Country Sausage, we’ve been serving up the same delicious recipes and flavors for generations. We ship all over Manitoba and we are an HACCP recognized business. Our range of delicious meat products includes the classics like honey ham, old-style cooked ham and farmers sausages. We also have great items like ready to serve ham, picnic hams and coarse garlic sausage. We also have an in-house lab to quality test every product ourselves, to ensure quality, great tasting and safe cuts of meat. To make an order or to enquire further about our products, please give us a call.
Holiday Hours: CLOSED SATURDAY, FEB 15 & MONDAY, FEB 17 - Louis Riel Day
At this time of year when traditions are important, Winnipeg Old Country Sausage (WOCS) represents a true Manitoba tradition.
For over 100 years, we have been making quality cooked and smoked products using our own
recipes and spices and natural smoke.
It is this commitment to tradition that ensures each of our quality products stand out from the rest. We would like to say thank you and wish all of our valued customers and their families the very best of the holiday season, and a healthy and prosperous New Year!
From the Management and Staff of Winnipeg Old Country Sausage.
Winnipeg Old Country Sausage Ltd
691 Dufferin Ave
Winnipeg, MB R2W 2Z3
Toll free: 1-800-818-4969
Monday – Friday: 8:00 AM-5:00 PM
Saturday: 8:00 AM-12:00 PM
Holiday Hours: CLOSED SATURDAY, FEB 15 & MONDAY, FEB 17 - Louis Riel Dayy
Can ship all across Manitoba


Seller's Comments and Description:
If you are unaware of what makes the tiny Tapas meals so delicious in Melbourne, head to Gyoza Gyoza today. Go on a culinary journey through the passion of our chef, serving the delicious Japanese tapas and other dishes at our Melbourne restaurant. Gyoza Gyoza is one of the finest Japanese Gyoza bars in Melbourne serving a truly authentic experience to food lovers and curious travellers. Visit us today to experience the food culture of Japan like a local. Contact us today at 03 96630801.


Mechanics of Digital Thermometer Pans
These days, there are plenty of kitchen gadgets in product testing and on the market to convert the casual cook into a Wolfgang Puck. There are spoons that can taste your food for you. Fruit bowls that emit UV lights can keep your produce fresh longer. Machines can tenderize and marinate meat while killing 99.5 percent of bacteria at the same time [source: Popular Science].
But after the hustle and bustle of the workday, who has time for all those fancy gizmos? When we get home after spending eight hours in a cube, all that most of us want to do is toss some food on the stove and relax. The Digital Thermometer Pan combines the simplicity of a frying pan and the precision of a digital thermometer to make cooking easier with tastier results.
Essentially, the Digital Thermometer Pan is a frying pan with a thermometer screen on the handle. Digital thermometers usually work through thermostatic sensors. These sensors react to temperature changes by altering their amount of resistance. Resistance refers to the degree that something resists an electric current running through it. A microchip or circuit in the device then converts that change in resistance to a temperature and displays it digitally on the readout screen. That resistance sensor in the Digital Thermometer Pan is located in the center of the cooking gadget, at the primary heat source. That way, you can get an exact readout of the hottest possible temperature on the pan and avoid scalding your food.
A lot of good cooking relies solely on instinct and attentiveness, but the Digital Thermometer Pan can help novice cooks develop those skills without sacrificing meals through trial and error.


The Best Restaurants in Formentera
As an island Formentera has traditionally made use of local produce in its cooking rather than rely on expensive imports. For this reason the local dishes at restaurants tend to be simple, with soups and stews that have a lot of fresh fish in them. Olives, figs, salt, and the local livestock are also key ingredients.
Lunch, la comida, is eaten at around 2pm, and dinner not until 10pm. The menus are usually available in English, and have a lot of options. Some of the places worth checking out include:
- Café de Lago, La Savina. It has a good chef with nice salads and pizzas. It’s popular with Italian footballers and looks out over a salt water lagoon.
- Meditteraneo, La Savina. It’s a bit pricey, but has great fish. It’s quite an elegant place with a good view out to the sea.
- El Sueno, Porto Saler. This is reservations only. It is international cuisine done very well and is only open for dinner.
- Can Carlos, Sant Ferran. Dinner only. Reservations required. This is a great spot for a romantic al fresco dinner. It serves international cuisine with a tendency towards Italian.
- Pivi, Sant Ferran. This is the place to come for local food. It’s economical, has nice surroundings and does a good paella.
- Capri, Es Pujols. Owned by a group of fishermen this serves up freshly caught fish in a garden surrounding. A simple, tasty menu.
- Voramar, Es Pujols. Owned by the same group as Capri, but distinguished by having a fancier interior.
- Pizza Pazza, Es Pujols. Good quality, local pizza.
- Caminito, Es Pujols. Caminito is just outside Es Pujols at the entrance to Estany Pudent. With a massive iron billboard on its roof showing a couple dancing you can’t miss it. As tacky as it may look from outside this Argentine steakhouse has some pretty special beef and great terraces around a pool. It doesn’t serve lunch so make this an evening out.
- Sa Varadero, Es Pujols. This place serves fish and meat, with the steaks done on an outdoor grill. It’s only open in the evening and you will require a reservation. The place to be is on the terrace upstairs overlooking the Es Pujols beach.
- Can Vent, Es Pujols. A lounge bar with a great cocktail list. They do good ice creams too. You can stay there all day and enjoy breakfast, lunch and dinner.
- Can Rafalet, Es Calo. A fish specialist that does a magnificent paella. During the day it is a great place for coffee and snacks. You will need to make an appointment.
- Pascual, Es Calo. No terrace, but a well run fish restaurant.
- Pequena Isla, El Pilar. A family-run restaurant with very high quality local and international dishes. It is popular with the locals and has great hams and rice dishes.
- El Mirador, El Pilar. With the views from El Mirador the food is not the priority, but in fact it isn’t too bad. Like a lot of the local restaurants it has paella, grilled fish and rice-based dishes. This place definitely requires a reservation, and it you are going to walk Cami Roma then it is the perfect place to take a rest afterwards.
View from El Mirador
- Can Forn, Sant Ferran. This is a family run place that are specialists in tapas. It has good house wine and reasonable prices.
- Bar Verdera, Sant Ferran. This is a meeting point for the locals and tourists alike. It is a place to sample some great tapas.
- Macondo, Sant Ferran. This pizzeria probably makes the best pizza on the island so make sure you go early
Starters are varied, and some typical examples include: rice with sardines and cauliflower, rice with snails, noodles with rabbit, hotpot and gilthead soup. One of the most basic, that you will find at many restaurants, is a broad bean stew. This is made with broad beans, green beans, onions, tomatoes, garlic, sobrassada, bacon, paprika, vinegar, oil and salt. There is also a variation on this dish, fava pelada, which has noodles and chopped mint added.
Some of the typical fish dishes are squid stew with raisins and pine nuts, dogfish meatballs and plain old fish stew. One of my favorites is fisherman’s hake, which is really all about getting the hake cooked to just the right level. The hake is sliced and served on top of a dish made from ripe tomatoes, potatoes, onion, garlic, parsley, paprika, salt, pepper and oil. There is also the all important sauce – the ingredients vary from restaurant to restaurant, but it usually has lemon juice, olive oil and paprika.
Meat dishes include stuffed leg of lamb, baked pork with milk mushrooms and lamb stew with artichokes. Rabbit with peas is also a good option. The important thing to remember is to let the rabbit marinade overnight with lemon juice, salt and pepper. Some people like to use matured wine, but I find that this can dominate the taste. Sausage, peas, broad beans, onions and potatoes usually accompany this dish.
Cheese made from sheep and goat’s milk is a specialty of food in Ibiza and Formentera, and there is a full range from mild to mature. There is also cow’s milk cheese which is made with paprika, and this gives the rind a red tinge. In addition to the cheeses, the Balearics have many meats: sobrassada (cured meat), botifarra (sausage), botifarro (black pudding), and ventre farcit (stuffed pork belly). There is a wide variety of prepared meat, including those making use of poultry, rabbit and lamb. The local rabbits are also well used in stews and casseroles. Usually these consist of a good fried sauce base, a spicy sauce, fried rabbit liver, and are served with peas and potatoes. Chicken is also a very common choice of meat in the stews and casseroles of Formentera.


Benefits of Olive Oil
Olive oil is presented as a fundamental part of the Mediterranean diet. This is considered one of the most balanced and healthy that exist.
The role of olive oil, and better yet, extra virgin olive oil; is of utmost importance within this diet, as it is part of the monounsaturated fats group, also known as healthy fats.
Some of the major benefits it can bring are:
Improves intestinal health
Olive oil improves the health of the stomach and digestive system, creating a protective layer that reduces acidity in this area.
Experts say that the anti-inflammatory properties of EVOO can help soothe and reduce the pain and swelling of rheumatoid arthritis.
Improves the immune system
The antioxidants present in this “green gold” help to improve the immune system and thus prevent diseases of all kinds.
Helps reduce weight
Eating healthy fats helps you burn calories by speeding up your metabolism. A diet rich in monounsaturated fats can promote weight loss and weight maintenance, experts say.
Olive oil also helps the body protect itself against bad cholesterol, helping to balance cholesterol.
As we can see, extra virgin olive oil has many interesting health benefits. If you want to buy a top quality product visit our shop.


In the words of one of my favorite cartoon characters, Charlie Brown, “It seems we have another holiday to worry about. Thanksgiving is upon us.”
Thanksgiving officially kicks off the holiday season (hurray!) and for some the season of stress. For me, it unleashes my inner Martha Stewart and whips it into a frenzy of pumpkin, glitter, and cookies. There is no stress, just, pure unadulterated joy as I bask in the glories of holiday movies on Hallmark surrounded by the debris of holiday scraps that I have undoubtedly created. You know how most people expend C02? I am pretty sure this time of year that I actually expend cinnamon and sprinkles. It may be a medical condition. I’m looking into it.
With my holiday cheer in overdrive all ready, I am practicing for Thanksgiving. Yes, practicing. I need to test drive all the recipes that are in my warped little elf mind and make sure they are up to my standards.
This roasted gingered butternut squash definitely meets nearly everyone of my standards.
Standard 1: Yummy. This soup is velvety and full of flavor without being overpoweringly spicy or for lack of better word “squashy.” It has enough ginger to add warmth and zest without it strong-arming the sweetness of the squash and roasted onions.
Standard 2: Easy. The hardest part about this soup is peeling and cutting the squash. Butternut squash requires some serious elbow grease to cut. However, the grocery store sells packages of it precut and peeled. Sweet. If you get that, then all you need to do is spread it out on a tray, and it practically makes itself.
Standard 3: Fairly healthy and gluten free. This soup is low-fat and gluten free so I can eat it with no stomachache afterwards. And, I can eat this all holiday season and enjoy the silky texture and warm taste and still fit into my skinny jeans come January. I’ll take that.
Standard 4: Festive tasting and smelling. This soup smells like the holidays. The ginger smells so, so good while the squash is roasting.
Standard 5: Glittery. This is the one area that this soup fails in meeting my standards. Granted, sparkly, non-dessert food is sort of hard to come by. If you see any, let me know.
Given that this soup passes 4/5 of my standards, it’s a pretty safe bet that it will be making an appearance as an appetizer this Thanksgiving day. Can’t wait!
Roasted Gingered Butternut Squash Soup
Ingredients (makes 6-8 appetizer servings or 4 main course servings)
- 1 medium butternut squash (roughly 2 1/2 pounds) or 1 20 ounce package of precut butternut squash
- 1 large sweet onion,
- 6-8 cups of chicken or vegetable stock (to keep it gluten free, I used Swanson Chicken stock- check out the Campbell’s gluten free list here)
- 1 tablespoon of fresh grated ginger or 1/2 tablespoon of ground ginger
- 1-2 tablespoons of extra virgin olive oil
- 1/2 tablespoon of garlic
- salt and pepper, to taste
How to Make:
- For those of you with a precut squash, skip to step two. Peel your squash. Then cut it in half lengthwise and remove the seeds. If roasting the seeds, set them aside. Chop your squash into roughly 1 inch cubes.
- Rough chop the onion.
- Preheat your oven to 400 degrees. Line a cookie sheet with tin foil and spray with nonstick spray. Spread out the squash and onion on the prepared tray. Drizzle with olive oil and season with spice. Toss to evenly distribute the spices and oil.
- Roast the squash and onion for 30-40 minutes or until the squash and onions are soft and have begun to caramelize.
- Remove from the oven. In your food processor or blender, blend 1/3 of the veggies with about 2 cups of stock. When the the vegetables are smooth, pour into a large pot on the stove and heat on low. Repeat this process until the entire batch of vegetables has been blended into a creamy consistency. Add additional stock if needed to thin out the soup.
- Heat on the stove until steaming. Serve hot and garnish with roasted squash or pumpkin seeds if desired.
Another great Thanksgiving starter…
Pumpkin Apple Soup
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Tagged: butternut squash, butternut squash soup, Christmas recipe, clean eating Thanksgiving recipe, comfort food, fall, Fall Recipe, gluten free Thanksgiving recipe, healthy comfort food, low fat Thanksgiving recipe, soup, Thanksgiving, Thanksgiving recipe


Interesante oferta de Empleo gestionada por el portal EURES para cocineros que desean probar una experiencia labora en el extranjero, en este caso en paises del Norte de Europa.
Aqui las informaciones.
Duties and responsibilities
• Preparation of meals in cooperation with the Sous Chef and Head Chef
• Responsible for the clean and tidy kitchen after shifts
• Responsible for keeping order within the food storage area.
• Manage delivery of goods and stock.
• Prepare meals in accordance with procedures and profitability targets that have been set.
• Responsible for having read and understood the work routines and health and safety in the hotel kitchen
• Menu planning and beverage offerings.
• Contributes to all leftover food being handled properly according to procedure
Necessary skills, knowledge, certification, training:
• Basic knowledge of cuisine and cooking methods
• Basic baking methods and knowledge of basic bread dough
• Team player
• Ensure cleanlinessat all times, food safety and all other Health and Safety matters are adhered to so as not to breach
• Basic knowledge of cash management and managing the till
• Ability to meet guests with special needs such as common food allergies and diets
• Basic knowledge of waiting on table
• Sound knowledge of food production both advanced cuisine as well as traditional meals
• Sound knowledge of budgeting, cost management, pricing and upsales
• Nutritional Knowledge, basic nutrition, nutrition calculation of meals, vegetarian diets and contemporary diets
• Sound knowledge of kitchen utensil handling and basic safety
Personal characteristics to succeed in this role:
• Team player
• Orderly and structured
• Able to work under pressure
• Passionate about food
• Flexible and adaptable to different work situations
Able bodied and can work standing over longer periods of time
Manage long shifts
Sound knowledge of the English language
Approved chef training or culinary schooling
Interested? Please send your CV in English with an application letter explaining your main cooking skills to firstname.lastname@example.org with copy to email@example.com
Como preparar un CV y application letter “Swedish style”: http://goo.gl/mQXTBF, yhttp://goo.gl/O7r3Ej


Foods You Need To Avoid When Wearing Dental Braces
Braces improve the appearance of your misaligned teeth. Getting used to them takes time, so knowing what foods you can eat and avoid early on will be significantly useful.
Why do you need to skip some foods when wearing braces?
Your orthodontist can recommend dental braces to fix dental problems such as crooked teeth, teeth gaps, or malocclusion of teeth. Braces are proven effective in correcting teeth misalignment.
However, the first few days or weeks of wearing them can irritate you. You can feel the added pressure, especially with power chain braces that closely bind your teeth.
As you wait for your teeth to straighten, you need to give up some of your favourite foods. There are foods you need to skip eating during the time you’re wearing your braces.
Your braces wire, brackets and braces bands work together to align your teeth. Food particles can get stuck on the bands or can loosen your brackets and wires.
Foods that can loosen or get stuck on your braces
Some foods are too sticky or too hard, and eating them will add to the pressure placed on your teeth. Hence, you need to avoid the following foods altogether:
Nuts and seeds
Hard nuts like whole almonds, walnut, and cashews can bend the wires. Meanwhile, small seeds can get dislodged in your inside braces.
Eating popcorn when you have ceramic braces can trigger gum inflammation. Kernels don’t only get lodged between your teeth, as they may also get pressed against your gums.
Chips and taco shells
Potato chips, corn chips, and hard taco shells get chewed into small particles. In turn, these particles can get stuck on your braces elastics. Moreover, starchy foods can induce the production of plaque acid.
Hard and chewy candies
Hard candy like gobstoppers and peppermints can break your metal braces. On the other hand, chewy candy has a gooey or sticky texture that can easily cling to your chain braces.
Bagels are chewy sweets that are hard to resist, but they can cause damage to your braces. In general, you have to avoid bread or pastries since they can snap your brackets off.
What foods are you allowed to eat?
Aside from sliced fruits and soft foods, you can still enjoy tasty treats even when you have braces.
Some examples are:
- Fresh-baked cookies
- Light crackers
- Soft pretzels
- Peanut butter and jelly
- Chocolate wafers
- Thin potato chips
- French fries
- Hot dogs
- Pizza (without the crust)
Eat these foods in moderation, as sugary and starchy foods can make you prone to plaque buildup. These foods may be delicious, but you’ll end up binge-eating on junk food if you munch on them often.
As a rule of thumb, avoid eating hard or sticky food. Consult your Vaughan dentist on what foods you can eat while wearing braces for your malocclusion.


Many are very frustrated with people who criticize the way they cook. Many people are afraid that if they’re not doing everything perfect, people would be offended. I disagree. People who are not perfect are usually not perfect. So when someone criticizes your cooking, it’s not because they think they’re not good at cooking. It’s because they can’t cook. You are a human being, not a robot.
People don’t like to hear that they cant cook, its just that it gets to one of the most common arguments people have about cooking. It is also the most common argument people bring up at our kitchen table when we are cooking. It is a big argument. It is about why people choose to make food, not why they cant. Its not about whether you are good at it, but rather what you are good at, and what you lack.
It has been a few years since I’ve last cooked, and I find myself doing some weird cooking things that usually end with me throwing up. Its been years since I’ve had an issue with cooking, so it was a good excuse to test out these new ones. The best part is that after I throw up, I get to watch my food disappear in a matter of seconds. So this is definitely something I’ll definitely be keeping an eye on.
The only problem is that the new tumblrkaplan recipe has some rather unusual ingredients. For example, the “fave” part of this meal includes a very large amount of meat. I had my doubts when I first heard that I could get this food for about a third of the price at my local supermarket, but I was willing to give it a try.
The new tumblrkaplan recipe is made of beef, but it’s actually made of chicken. The meat on the new tumblrkaplan is very well done, but one of the chicken pieces is very small. The chicken itself tastes very good, but I think the meat would be better with a larger piece. Not sure if that’s a typo or what, but I’m not a huge fan of the new tumblrkaplan.
I also hate that the new tumblrkaplan recipe uses a lot of salt (which is a good thing because I wouldnt want my guests to feel like they were eating a salad) but it is not bad because the ingredients arent very good. The chicken itself tastes quite good, but it is not good enough to eat on its own, which is why we are now making a tumblrkaplan for which we need to spend a substantial amount of time to find a good chicken.
Its not a recipe, it is a blog. And a blog that has been in the works for over a year. Its a blog about the blog. And it’s a blog we are all going to read for a while.
The blog is a little problematic because of the way the ingredients are prepared. They arent the best prepared chicken in the game, but they arent bad. In fact, one of the chickens was the best prepared chicken in the game. It was prepared by a special chickenspeaks chef who is a regular blogger here. If you like something in the game, you should be able to cook it for yourself, it is good food.
For those of you who are new to the game, we would like to remind you that blogs aren’t just for the sake of bragging and flaunting your skills, but also to give others a chance to read them too. We are very, very excited to be a part of this new blog and hope you will follow us to see what we have to say about the game.
There are a lot of tumblr users out there who are extremely enthusiastic about the game, and the blog is very much a community effort. We would like to thank the fave for all his hard work, since it means so much to him to have his work read by others.


All our breads are sourdoughs and made using organic flours
Mainly white flour with a bit of wholewheat flour
Wholewheat flour from Four Stars Farm, Massachusetts
Sunflower, Figs and Walnut bread
Ancient Seeds Bread (with Spelt Flour, Buckwheat and Flaxseeds)
Rye and Poppy seeds Bread
Made with organic flour and Cabot butter
Filed with almond cream
Made with croissant dough, pecan and Maple Syrup
Made with brioche dough, pastry cream and raisins
Individual round brioche with chocolate chips
Individual round brioche topped with sugar
Crusts made with organic flour and Cabot butter
Made with a sweet shortcrust. Seasonal filling.
Upside-down caramelized apple tart
Sweet shortcrust. Seasonal filling.
Made with brioche dough. Seasonal filling.
Marinated meat on shortcrust base, covered with puff pastry - Specialty from Lorraine, France where Helene is from
Pâtés are also available for 4 / 6 / 8 or 10 persons. Price upon request
Same basis than the Pâté Lorrain but filled with an egg and cream mix. Available from 6 to 10 persons, price upon request
Shortcrust Pastry stuffed with various filling
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Problem: You enjoy entertaining, but don't like to rush around cleaning up from food prep before your guests arrive. You have a large family and need additional space for storage, prep, cooking, and cleaning up. Or, you just enjoy keeping the kitchen clean and presentable.
Solution: The Work-in Pantry concept is more than a mere walk-in pantry. It offers the conveniences of storage and prep kitchen in one! Perhaps you have several dishes that need to be baked, the additional ovens are handy. A second dishwasher makes clean up quick and easy when you wash the dishes you store in the pantry in that dishwasher. Prep for a party and leave the mess in the Work-in Pantry until after your guests have departed. All the while your kitchen counters are free for serving up hors d'oeuvres, not your prep dishes!
Additional Benefits of the Work-in Pantry:
- Some dishes produce strong odors that may be unpleasant to the senses, such as seafood/fish, spices, etc.; keep these in the Work-in Pantry and out of the main kitchen and entertaining areas.
- For those that require kosher (or other ethnic/religious) food prep, the Work-in Pantry provides an ideal solution for keeping prep/cooking/serving separate.
The Zinnia (plan #42041) presents a nice Work-in Pantry layout. Tucked in the back corner of the kitchen with ample space for incorporating additional appliances, storage, and counter top for food prep.