“When he began to eat pie, he wished he had eaten nothing else. He ate a piece of pumpkin pie and a piece of custard pie, and he ate almost a piece of vinegar pie. He tried a piece of mince pie, but could not finish it. He just couldn’t do it. There were berry pies and cream pies and vinegar pies and raisin pies, but he could not eat any more.” – From Farmer Boy, by Laura Ingalls Wilder
This year we feasted on a treat of homemade Chocolate Pumpkin pie made by my daughter-in-law . Now I am a fan of pumpkin!!!


Continuing with my series on menu and meal planning:
So, why do a menu at all? Isn't it a lot of time and effort?
Because making menus saves you time and money, plus it is good for your health and your stress levels. Here's how:
When you have a list of meals you can make right at your fingertips, it saves a ton of time staring into the refrigerator with the door open. Instead, with a menu, right when you walk in the door you already know what's in there and what you can make.
Many people think cooking takes longer than eating out, but if you think about it, the average pizza delivery is 30 minutes, but there are tons of cookbooks out there with meals that take 30 minutes or less. I even have several cookbooks all dedicated to 15 minute or less meals! If you know what you are going to make and know you have all the ingredients, you can make a meal in less time than a restaurant can serve it.
No more emergency grocery store runs. Ever realize in the middle of cooking a meal that you don't have an ingredient you thought you had? Making a menu (and a shopping list from that menu) prevents this.
Less time spent shopping - when you know what you need, you can get it and get out. Having a plan means you have to spend less time going up and down every single aisle in the grocery store, and more time at other things you would rather be doing.
While making a menu does take a little extra time, you save far more than you spend. It isn't about being super organized, it's about making your life easier.
You know what one of my biggest pet peeves is? Throwing away produce that has gone bad. Ugh I hate that! I used to do it to myself a lot, and it is just like taking your money and throwing it into the compost pile. With a menu I am more likely to use up what I buy while it is still fresh.
Personally, I am not a big fan of stocking up. I know people who are, and I see why they do it, but in my case, money is scarce enough that I want it in my bank account rather being tied up into 50 cans of sale priced tuna. With a menu I buy just what I need, when I need it. On the other hand, when I do occasionally stock up, having a menu helps me use my sale items. Say chicken is on sale and I buy a family pack. I'll put chicken on the menu several times so I use it up, rather than forgetting about it until it looks like an ice age hit it.
Menu planning also curbs my impulse grocery shopping. When you have a detailed list in hand you can hit the grocery store, get exactly what you need, and get out. Oh sure, occasionally something I didn't plan on still ends up in my basket, but very rarely - and certainly a lot less than when I used to roam up and down the aisles looking for whatever "looked good."
If you have a plan, you can search for sales and/or coupons. After I have made my grocery list, I always hit the computer and look for coupons for those items and then look through store fliers for sales. Sure, you can go to the store and just buy whatever is on sale, but what about the other ingredients? For example, say you see ground Italian sausage is on sale and you have a coupon for some pasta - lasagna starts to sound good. Now what about the ricotta cheese, the tomato sauce, the spices? Do you know if you have them at home? Will you try to find a coupon or just buy them at full price? If you planned it ahead of time, you would have known what you had in the cupboard beforehand and had a chance to look for sales.
Cooking from scratch is almost always cheaper than restaurant food or processed food. Think about it... let's take an $.89 burrito. Yes, it will cost me more than $.89 to buy all the ingredients to make a burrito, however, I can make a lot more than one burrito with what I buy. My favorite tortillas are $1.25... for 30. Add together the cost of the food then divide by the number of meals you can make, and you will almost always do better by cooking at home. Personally, my budget is $125 a month. If I didn't buy cleaning supplies, pharmacy items, bags, wraps etc. also out of that budget, (which I do) my meals cost would roughly be about $1.40 per meal. When you throw in all the other stuff that I buy with grocery money that isn't actually food, I bet I am a lot closer to that $.89 number, and I eat well, really well. Tonight on the menu? Grilled bruschetta chicken, sweet corn on the cob and fennel salad. For desert? Haagen Daas ice cream. (chocolate) Take that $.89 burrito!
And that isn't all...
As I wrote in yesterday's post, I believe it is easier to plan a menu around what you already eat than to try and change your diet all at once. That doesn't mean that you can't start slipping in a few healthy meals here and there. Even just planning out your healthy snacks rather than hitting the work vending machine makes a difference. As I mentioned yesterday, on my most recent menu I tried to hit some seafood dishes because I was feeling like I wasn't eating enough fish.
The closer food is to its original state, the healthier it is. Doing a little bit of pre-planning means you can start eliminating overly processed foods that are high in sodium and fat and low in nutrition.
When we don't eat well, our bodies don't feel well. For example, if I eat too much greasy food, my face will begin to feel oily. If I don't drink enough water, I can get major headaches. Too much rich food leaves me feeling bloated. I do love to eat out and I do love me some horribly unhealthy food, but I have learned that, like everything else, it needs to be done in moderation. By making sure I eat well most of the week, I can allow myself to indulge a little now and again, without feeling bad. (Like my Haagen Daas. heh!)
Let's face it, there are very few hours in a day once you subtract time spent commuting, working, running errands and sleeping. Having a menu takes a little stress out of your day by giving you your time back. You can walk in the door, glance at your menu and put together a lovely meal to be enjoyed in the comfort of your own home. I don't know about you, but I don't find grocery shopping relaxing. I enjoy it, but I would much rather do a few, very productive trips, then do what my coworker does and go nearly every day.
It might seem counter-intuitive, but having a menu actually allows you to be spontaneous. Let's say three of my friends called me up and said they wanted to have dinner tonight. I could easily invite them to my house - I know I have chicken marinating, I have two left over salads in the fridge, and have fresh summer corn ready to go. I could plan a meal in minutes, just based on what I already have on the menu. But what happens if they would rather go out instead? No problem! I can just shift my menu items to another night.
Any time spent worrying is adding to your stress level. The reason to have a budget, ultimately, is to get your financial situation in order so you never have to worry about it. Making a menu works the same way, the goal is take away the worrying and the over thinking, and put things on automatic so you can just relax.
Photo by: seq
Wednesday, August 5, 2009
Continuing with my series on menu and meal planning:


Where the Locals Eat
in Historic Downtown Kilgore
Downtown D'lites Cafe
Tasty and nutritious lunches, including loaded baked potatoes, wraps, salads, homemade soups, and sandwiches on freshly baked bread. Also home to Kilgore's first frozen yogurt bar.
Kilgore Mercantile & Music
Go back in time at this local hangout. Our old-fashion Blue Bell Ice Cream Parlor can serve up all kinds of custom-made treats just for you. Shakes, Malts, Floats, Banana Splits, Sundaes, Frappe’s, and anything you can dream up. They also serve hot soup, all-beef hot dogs, nachos, & Frito pie with the fixin’s. Top it off with a Dublin craft soda, all while shopping their country store & guitar shop, playing a game of checkers, or taking a music lesson. They have inside and outside dining and always greet you like old friends. Click here for more details on the menu.
Dragon's Nest is your one-stop spot for food fun and games. We Have Board Games, tabletop games, role-play games, and trade card games. Inside the Dragon's Nest, you will find the Dragon Grill. Some tasty items you may order are burgers, chicken baskets, wraps, nuggets, cheese sticks, and many other delicious items.
Hand-crafted and made fresh daily using the finest ingredients available. From the delicious Jumbo lump crab cakes to the mouthwatering steaks , you can taste the freshness and quality in every bite.


The Caker x Karen Walker are baking cookies and you can buy them
Karen Walker and The Caker’s Jordan Rondel have a mutual respect but until now haven’t got their metaphorical aprons dirty. Now for the first time they head into the kitchen to release this limited edition cookie mix for Mother’s Day. The recipe creation was a joint effort, and the result is a mix for decadent Peanut Butter Dark Chocolate Cookies. The packet retails for $22.50.
The only additional ingredients required are peanut butter and a single egg. The cookie mix comes with or without a Mother’s Day card included.
Just watch out for the Instagram posts, and get baking.
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The Trail Butter, Original Trail Mix Blend 33 gram package is a perfect grab and go option for runners, cyclists, swimmers, or anyone who wants the convienience of a rich natural nutrition hit, without feeling full or bloated. All natural ingrediants make it a great choice for purists of sport & nutrition.
Original Trail Mix Blend has taken the simple, tried and true ingredients of a classic trail mix and blended them up into a subtly sweet, almond & sunflower seed butter, packed with good fats thanks to coconut oil, and 20g of protein per pouch.
A touch of semi-sweet chocolate, clover honey, and dried cranberry chunks finish this blend off with a burst of sweetness or zing of tanginess, depending on the bite.
Original Trail Mix gives a real-food nutrition boost to any snack, on or off the trail.
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Garam masala is a very essential spices of Indian cuisine specially Indian curry.Different regions make it adding species in different proportions,this is the Punjabi style of Garam masala.
Ingredients:- ( Serves 200 gm )
- 5 Star Anise
- 2 Mace / Javitri
- 1 tbsp Cinnamon / Dalchini
- 5 Black cardamom / Badi elachi
- 2 Nutmeg / Jaiphal
- 10-12 Cloves / Loung
- 8-10 Green Cardamom / Hari elachi
- 3 Bayleaves / Tej patta
- 2 tbsp Black pepper / Kali mirch
- 2-3 Dry Red chillies
- 1/2 tsp Salt / Namak
- 1/4 cup Coriander seeds / Dhaniya
- 1 tbsp Fennel seeds / Saunf
- 1/2 cup Cumin seeds / Zeera
- 1 tsp Caraway seeds / Shahi zeera
- 1/2 tbsp Dry Ginger powder / Saunth
- Roast the spices over low heat and only roast 70% of them.
- Let it cool down.
- Grind in mixer grinder to make Garam masala.
- Store in airtight container when Masala is not hot.
- While roasting spices you can touch it in between,if you feel untolerably hot put off the stove.
- Grind the ground spices in batches to put less pressure on grinder and protect spices from getting over heated.


With the amount of active ingredients needing to be carefully chopped, grated, massaged, and cut prior to you could also get the dish in the oven to cook, you have utilized up any extra time you might have had. With a food processor, you could reduce your prep work time down to a marginal amount, enabling you to have also an exquisite dish right at residence.
A necessary and popular kitchen device
This kitchen home appliance is a necessary kitchen thing. Originally, it started as a machine just cooking connoisseurs and leading chefs utilized. As time proceeded however, and individuals started to recognize just how wonderfully simple and efficient food processors were, they ended up being popular. Manufacturing raised, costs came down, and now the ordinary kitchen could manage to have one sitting on the cupboard.
These makers make the effort from typical kitchen tasks, such as cutting, reducing, cutting, blending, working, grinding, grating, and shredding. And also, they take stress off your fingers, wrists, and reduced arms, which could be especially helpful for individuals experiencing joint issues and joint inflammation.
Efficient and effective
While some mini food processors are hand ran, many run by electrical energy. Usually, the power level is around 500-1,200, offering enough power to slice with the hardest foods.
Normally, food processors have 2 rate controls of reduced or high, with some, like the Cuisinart DLC-2014N, having the alternative of a pulse button. The pulse button enables you to by hand control the blades while still generating a high spin rate. There is a great deal of info concerning food processors uploaded online. Exactly what you truly need to do is find a fantastic site with great deals. I recognize of a message that has the most effective info and informs you where to purchase them. This short article concerning food processor target is truly the most effective. Go and take a look.
Food processors come in different sizes, depending on just what your food preparation needs are. Some bowls come with markings up the side of the bowls to show just how much you have processed without having to get a measuring cup out. Some food processor brand names also permit you to interchange dish sizes on the same cpu.
It is suggested to obtain a food processor with a minimum of a small dish size, though huge is the most effective. While it sets you back a bit extra, the advantages of not needing to consistently empty a dish out, in addition to being gotten ready for any sized food preparation need you have, outweigh the rate. Once, a large dish likewise enables you to mix several foods at. Usually, a food processor with a larger dish size likewise has a more effective electric motor to be able to keep up. This indicates faster results and a longer-lasting maker. A little dish is hassle-free for quick tasks, such as cutting a half-cup of onion a recipe asks for or grinding flavors to include in a homemade apple pie.
A cylinder leading down right into the dish enables ease-and safety-of placing foods right into the cpu Not just do you not have to bother with obtaining your fingers in the way of the blades, but you likewise have both your hands free to add food.
Food processors come with various add-ons. Instead, the processed food comes out the chute right into another dish, while you could continue to add food to the cpu with the cyndrical tube.
The major benefit of food processor add-ons are the various blades and discs you could pick from. The blades make the food processor. The most typical blade is an s-shaped blade, which comes with the cpu when you purchase it.
The items which come from the food processor are equally cut, both in size and density. This not just makes for extra eye-catching foods, but it likewise indicates the food will certainly cook equally and subsequently, taste much better.
Numerous advantages of a food processor.
One fantastic benefit of food processors is making your very own child food. With a blending blade, you could purchase fresh foods and with no effort transform it right into flawlessly edible, nourishing dishes. A food processor has no issue blending these.
While undoubtedly running a food processor is not going to assist you shed calories, the advantages come in consuming healthy dishes you could prepare yourself at residence. Rather than throwing away cash on foods which just put you back on your weight loss goals, use your food processor to assist you rapidly toss together a meal at residence, where you could control the amount of calories you put right into foods, and where you could pick fresh, healthy active ingredients.
Enjoy high quality time over a delicious dish instead than slaving away in the kitchen, trying to carefully dice active ingredients. The advantages of possessing your food processor are almost endless!


If you've ever eaten at fukasaku in Prince Rupert, then you know that only the best and highest quality ingredients make it onto your plate. And the majority of those ingredients have been harvested from the ocean that is just a few steps away from the restaurant. That same focus on premium ingredients goes into these sauces. You will truly want to douse every meal in one of these dressings.
Available for pickup, delivery and shipping.
Premium Rice Vinegar, Miso, Orange Juice, Olive Oil, Ginger Juice, Sesame Oil
One of our most loved dressings. Harmony of sesame, blending acidity and sweetness.
Kelp stock (water, dried Haida Gwaii seaweed, dried shiitake mushroom), Premium Rice Vinegar, Gluten-Free Soy Sauce, Sesame Seeds, Brown Sugar, Orange Juice.
Refrigerate after opening
Shake well before use


While today’s Australian cuisine holds barbecue, fish and chips as well as meat pies and roasts as popular, the traditional foods come from British, Irish and Aboriginal sources. Fast food restaurants are prevalent and local and chain restaurants are found in every city and town. Most of the citizens of this country live close to the sea and enjoy seafood and fish fresh from local waters. Then, agriculture is a main industry in the land and many Australians love healthy and fresh produce and fruit. Australian food of today reaches into the past, embraces the trends of today and welcomes international influences.
Cultures with Major Influence over the Cuisine
The Aboriginals developed Australian cuisine over a vast number of centuries. Some of their common foods were kangaroo, emu, bush berries and lizards. The foods found on the land were incorporated seasonally. Some of the traditional foods are still part of Australian diet today. For instance, Kangaroo meat is still found in the shops and superstores.
Irish and British cuisine came with the settlers from the British Isles. They brought traditional favorites like Irish stew, cooked root vegetables, steaks and dairy. They transported their domestic animals like sheep and cattle. The settlers established dairy farms and vineyards.
Famous Australian Foods
Australia grows and exports its fresh fruit. The Granny Smith apple comes from this country and is exported worldwide.
Australian hamburgers are different from the American hamburgers served in United States restaurant and fast-food chains. These burgers include toasted rolls with barbecue or tomato sauce and a fried beef patty. Typical burgers are dressed with fried onions and beetroot.
A few of the other foods from Australia that are known all over the globe are the following:
- Jaffas are round chocolates covered with orange-flavored hard candy that is a red and orange in colour.
- Pavlova is a meringue desert developed right in Australia in honour of the famous Russian dancer of ballet, Anna Pavlova
- Vegemite is a savoury spread that is eaten on bread and toast.
Contemporary Australian Cooking
Today, other cultures have brought their foods. Mediterranean, Asian and Indian cuisines are popular as is German and American. Cafes often mix the international and local cuisines and serve menu items like basic chicken and beef main dishes, sandwiches and schnitzels along with fish, curry toppings and rice. Then, pizza and dim sum may also be on the menu.


We want our kids to eat healthy, but what happens when certain foods are hard to swallow?
We recently got this question from a viewer:
Q: Hi Dr. Manny. Every once in a while, if my sons have strawberries or apples, their throats itch. They’re not typically allergic to these foods. Is this something I should be concerned about?
A: For some people who have hay fever, fresh fruits, vegetables and certain nuts and spices can trigger an allergic reaction that causes the mouth to tingle or itch.
Pollen-food allergy syndrome – sometimes known as “oral allergy syndrome” – can cause these symptoms. In more severe cases, it can even lead to swelling of the throat or worse.
These reactions are caused by specific proteins found in certain fruits and vegetables, which are similar to the allergy-causing proteins found in pollens.
For example, if you’re allergic to ragweed, you might also have a reaction when eating melons. If you’re allergic to birch pollen, apples may be the trigger.
Cooking fruits and vegetables can help avoid allergic reactions, but it is important to visit an allergist to get tested.
A recent study showed that about two percent of patients with oral allergy syndrome may suffer from anaphylactic shock, a serious reaction that could be deadly without immediate treatment.


Hugo de Vries, PhD
Ever since I graduated at Wageningen University in 2014, I have been passionately growing all sorts of culinary and medicinal mushrooms. Soon I came across the Reishi mushroom and ever since that first encounter, I have focused my efforts on how to best grow and consume this mushroom species. For the past six years, this mushroom species has introduced me into the world of mushrooms and has strengthened my interest in the field of mycology.
Because of all this, it is no wonder that I am delighted to share this wonderful mushroom with others by offering Reishi mushroom Growkits.


Kefir, also known as kephor, talai, mudu kekiya, kewra, and bulgaros, is a fermented milk food product originally from the Caucasus region’s mountainous areas.
One of its alleged health benefits is that it can inhibit lactose tolerance. This, however, was questioned by some research studies seeing as lactose maldigestors can actually help in tolerating lactose from kefir. This could be proof that lactose in kefir is actually as high as regular milk products. Fermented milk products are also proven to travel or transit in the digestive tract slower than regular milk. This situation actually keeps lactose intolerance at bay.
Factory-produced kefir no longer has the traditional component of real kefir grains. This keeps the kefir flavor constant, giving the factory-made ones the nickname, “kefir mild”.
Ambient temperature is necessary when fermenting kefir the traditional way overnight. Fermentation of kefir produces the lactose that is sour, carbonated, and comparable to alcohol. The consistency will remind one of yogurt.
One more example of kefir food product and by-product is the water kefir. This refers to kefir grown or fermented in water sugar or dried fruit extract. The fermentation period usually lasts for at least one day.
A group of kefir researchers purported that the traditional way of making kefir is by putting kefir grains in an animal skin bag. The grains are soaked in pasteurized milk and injected with sheep intestine flora and culture. Mixing of pure and semi-pure cultures during kefir fermentation have not proven to be successful as of yet, probably because the mechanisms of grain formation is a bit of an unknown territory in the field of kefir studies.
Research studies also show how kefir grains are similar to carbohydrates with bacterial origin due to lactobacilli. This is allegedly responsible for the final shape and structure of the kefir.


Any two selections for $9.50 per person
Each choice is $4.75
Shrimp Cocktail: 16-20 per lb ct. with a slight spicy, tangy sauce. When its shrimp cocktail, its all about the size of the shrimp!
Stuffed Cherry Tomatoes: pesto (blended basil, Italian parsley, garlic, parmesan, pine nuts, and olive oil) in a cherry tomato shell garnished with a sliver of parmesan cheese. A bite sized cool & refreshing burst of pesto flavor!
Stuffed Mushrooms: a savory blend of three artisan cheeses and Italian bread stuffing in large mushroom caps (many versions available for fillings, please ask for chef specialties!)
Beef or Chicken Satay: tender, marinated beef or chicken Asian style on a bamboo skewer served with a peanut dipping sauce in a shot
Bruschetta: diced tomato, sweet onions, lemon zest, and basil chiffonade on a garlic rubbed crostini topped generously with parmesan cheese
Seasoned Meatballs; lean ground beef, ground turkey sausage, fresh herbs, parmesan cheese and garlic; baked and served with a dollop of a marinara sauce
Charcuterie presentation with chef selected artisan cheeses, dried and cured meats, complimenting fruits plus decadent spreads with crostini and fresh breads.
Ahi poke shots; freshly caught wild ahi dressed in a ginger sesame marinade along side sushi rice, nori, radish sprouts, and cucumbers
Baked Chicken tenders; marinated in buttermilk, dredged in Italian seasonings, and topped with olive oil. Served with your choice of sauce
Baked Brie; creamy cheese with fresh local strawberries & fruit puree baked in a phyllo dough shell served with water crackers and fresh fruit; best when paired with pears and granny smith apples
Clams Casino; crusted, baked clams on the half shell with diced, sautéed garlic, onions, red peppers, and bacon topped generously with cheeses
Date, Shrimp, or Scallop Rumaki; dates, shrimp, or scallops wrapped in hickory, smoked bacon and then crisped; Everything good is better with bacon!
Broiled scallops; topped with a tangy, salted olive tapenade garnished with crisp, fried potatoes; creamy, salted, and crunchy yumminess…pure umani balance, what a chef strives for each and every time!!!
Assorted Cheeses Platter; a minimum of three (3) Domestic and Imported cheeses served with crostinis and fruit
Puff Pastry Turnovers; topped with pesto, sun dried tomatoes, sliced salami, shaved parmesan and mozzarella cheeses ( many versions available for toppings; please ask for chef specialties!)
Crab Cakes; Lump crab meat in a light, savory bread dressing with fresh herbs, lemon zest, and a slight, spiced kick served with a lemon cream drizzle
Assorted filled, fried (or steamed) wontons; choose from an assorted collection of fillings such as, lump crab in a creamed lemon- garlic sauce, ground, spiced pork with scallions and carrots, or chicken with a cheddar cheese salsa., etc….the chef has too many combinations to name! (ASK for the favorites!)
Lumpia; seasoned, ground meats with vegetables, garlic, and herbs wrapped in a spring roll served with a sweet chili-soy sauce. A Filipino favorite!
Bite sized Caesar salads; fresh, baked croutons topped with dressed romaine salad and garnished with shaved parmesan cheese
Shrimp or Scallop Rosemary Kebobs; marinated in fresh herbs and lemon zest then sautéed on a sprig of rosemary in a light, deglazed wine sauce
Caprese Salad: Layered sliced roma tomatoes, fresh mozzarella cheese, and basil chiffonade with drizzled olive oil and balsamic reduction
Cucumber Salad: diced cucumbers, tomato, pickled red onion, and Italian parsley; lightly seasoned with a lemon vinaigrette. A cool, unique, & ‘eye catching’ salad for a hot summer’s day!
*Salmon Caesar Salad; seasoned lemon pepper salmon steaks on a bed of crisp romaine tossed with dressing and topped with freshly, shaved parmesan cheese
*Salmon may be omitted and substituted with either large jumbo shrimp, lump crab meat, marinated beef strip steak, or sautéed boneless chicken
Seasonal Vegetable Platter with Ranch dip: a minimum of three (3) various kinds such as baby carrots, radishes, celery, broccoli, olives, sugar snap peas, scallions, or cauliflower
Seasonal Fruit Platter: a minimum of three (3) various kinds such as sliced honeydew melon, cantaloupe, red or green grapes, pineapple, strawberries, kiwi, and/ or watermelon


Indian food is quite different from that of the rest of the world in terms of taste and cooking methods. North Indian dishes are known for their spiciness and each and every spice used in these foods has a medicinal value.
If you love North Indian food and are looking for the best restaurants in Delhi, the options listed below can give you a memorable culinary experience.
Kopper Kadai Rajouri Garden is one of the finest North Indian restaurants to dine in Delhi. The name of the restaurant is justified by using copper extensively in its interior decoration. From the entrance to silverware, one can see the prominent branding of Kopper Kadai. The ambience over here is quite romantic with slow music being played in the background. Monsoon is the best time to visit if anyone is planning to have a romantic dinner date.
The chutneys and papads over here are the special attractions. The regulars recommend Jwalamukhi kebab, which is made of spinach and cheese as it is finger-licking good.
Café Delhi Heights
Café Delhi Heights is located near DLF Place Mall. The interior decoration of this restaurant is quite quirky and interesting, which resembles the feel of the city in a trendy manner.
Mushroom Caps is a delicious dish that one must try here. Whatever North Indian dish you order here is scrumptious. If you are planning to have drinks, they have a wide variety of mocktails, which are delightful and refreshing.
Tamasha is one of the best North Indian restaurants to hang out in Connaught place, Delhi. It has a distinct seating arrangement; especially the courtyard is an unforgettable part of this restaurant. This is a multi-cuisine restaurant serving Indian, Continental and Middle Eastern cuisine. It has an eye-catching bar, which resembles Optimus Prime, a fictional character from Transformers movie.
When it comes to dishes, you have some highly promising ones like Jack Daniel Infused Dal Makhni, Baked Butter Chicken etc. If you are new to this restaurant, then you must try these dishes. Three-to-Tango is one of their signature mocktails. Overall, this is one of the best North Indian restaurants to dine at.
Garam Dharam is located near Connaught Place, New Delhi. Its uniqueness is that it is Bollywood themed. This North Indian restaurant revolves around the life of the famous Bollywood actor Dharmendra. It has a great ambience and pictures displaying the morals of Dharmendra and his movies on every wall of the restaurant.
The menu has some interesting names. For example, in the drinks menu, there is an interesting name called Pyaare Mohan Masala Nimbu. Another interesting fact is that all the dishes you order are prepared with pure desi ghee.
Desi Vibes is located near the Connaught Place. It is one of the oldest and most popular North Indian restaurants in Sector 18 of New Delhi. It is designed like an upscale Dhaba, and the interiors over here are very attractive.
One of the important things to mention is about the biriyani served here. Regulars recommend the Mutton Biriyani over here, which is lip-smacking and one can’t forget the taste till their next visit to this place.
Now you have plenty of options to enjoy your favourite North Indian cuisine at one of these restaurants.


Mother's Day Brunch
Serving from 10am - 5:00pm (last seating at 4:45pm)
Reservations on a holiday are made directly through the restaurant and not online.
Please call us at (585) 697-2006 to inquire, or stop and visit us during business hours.
$24.95 per person *includes beverages
$12.95 children under 10 yrs
No charge for children under 2 yrs
*Beverages include: Soda, Juice, Coffee, Tea and Champagne Mimosas
Must be at least 21 years of age with valid government I.D. for mimosas or other alcoholic beverage
Bazil reserves the right to refuse alcohol service to those who are visibly intoxicated
**Buffet Items are subject to change. 2017 Menu detailed below. 2018 will follow closely.
HOT BREAKFAST SELECTIONS
Fresh prepared Belgian waffles with Maples Syrup, Blueberry Syrup or Strawberry Sauce
French Toast Sticks
Country Style Home Fried Potatoes
Sausage Gravy and Butter Topped Biscuits
Traditional Caesar salad
House Salad with Mixed Greens & vegetables
Assorted Chef's Choice Antipasti
*Recent Examples: Broccoli-Bacon Salad, Italian Pasta Salad, Winter Carrot
Chef carved fresh fruits
*Recent Examples: Watermelon, Cantaloupe, Pineapple, Honeydew
HOT PREPARED ENTREES
Cheese Filled Tortellini Alfredo
Herb Roasted Chicken
Fresh sautéed mixed vegetables
Steamed mussels with garlic-herb cream sauce
Buttery Mashed Potatoes
Baked Penne Marinara
Homemade Mac & Cheese
Meatballs simmered in tomato sauce
Greens & Beans with Italian Sausage
Chef's Choice Pizza del Giorno
Garlic-herb Bread Sticks
House Carved Traditional Porchetta New!
SWEETS & DESSERTS
Brownies & Blondies
Assorted Pudding Cups
Assorted Homemade Mini Canoli
Fresh made Donuts! New!
*Cinnamon-Sugar, Powdered Sugar, Plain Fry Cake


Linda and Rosa are making pies for Thanksgiving!
Call Linda, 775-513-5066, to order your favorite.
Apple, Cherry, Mincemeat, Strawberry Rhubarb, Peach, Pumpkin, Pecan, Lemon Lush, Lemon Meringue, Chocolate Cream, Banana Cream, Coconut Cream, Cherry Cheese Cake, and Strawberry Cheese Cake.
$10 each. Pies will be available for pick up at the Senior Center on November 22 from 9 a.m. to 3 p.m.


Are you curious about the farm-to-table movement and the world of organic and locally sourced foods? Farm to table, also known as farm to fork, is a social movement where restaurants source their ingredients from local farms, usually through direct acquisition from a farmer. Unlike traditional restaurants that get their produce from other parts of the country or around the world, farm-to-fork restaurants prioritize freshness and flavor. The roots of this trend stretch back to the 1960s and 70s when Americans became dissatisfied with processed foods. The movement has its pros and cons, impacting the restaurant industry and local economies.
What’s on Your Plate? A Dive into Farm to Table
When we talk about farm-to-table, we’re delving into a food concept that establishes a direct line between local growers and consumers. It’s all about bringing fresh, healthy produce and proteins straight from the fields to our commercial or home kitchens. Here’s a closer look at the roots and evolution of this movement.
The Roots of Farm to Table
The farm-to-table concept isn’t a new phenomenon. In the early days of our nation, farmers supplied neighboring towns with fresh dairy, eggs, and produce. However, as urbanization took hold, the distance between farms and markets increased. This paved the way for the industrialized food system that emerged in the 20th century. The idea of reestablishing direct distribution from grower to consumer gained traction, leading to the formalization of the farm-to-table movement. Notable milestones include:
- 1915: The U.S. Postal Service initiated food shipments from farms to cities via parcel post.
- 1971: Chef Alice Waters opened Chez Panisse, one of California’s first restaurants featuring farm-to-table fare.
- 2007: The National Farm to School Network was established to connect schools with farm-to-table food sources.
These historical markers illustrate the evolution of farm-to-table practices and highlight the importance of this movement in reconnecting consumers with the source of their food.
The Rise of Organic
The rise of organic farming has been closely intertwined with the farm-to-table movement. Organic production eschews synthetic pesticides and fertilizers, focusing on sustainable farming practices that prioritize soil health and biodiversity. The organic movement gained momentum in response to concerns about the environmental and health impacts of conventional farming methods. Today, organic products are highly sought after for their perceived health benefits and minimal environmental impact.
Photo by Pixabay
The integration of organic, locally sourced foods into the farm-to-table movement has bolstered its significance not only in culinary spheres but also in promoting environmental sustainability and community well-being.
The Journey of Your Food: From Seed to Fork
Before we enjoy our meals, it’s intriguing to understand the journey our food takes, culminating in the flavorful dishes we savor. This journey embodies the principles of sustainability, health, and environmental consciousness that have become increasingly important in today’s food culture.
The Life of Locally Sourced Foods
Photo by Pixabay
Locally sourced foods are cultivated and harvested within a defined geographic radius, often promoting community engagement and supporting regional farmers. By sourcing from nearby, we reduce the carbon footprint associated with extensive transportation. This practice not only fosters a deeper connection between producers and consumers but also ensures the freshness and quality of the produce.
Organic Farming Practices
Organic farming, rooted in sustainable agricultural techniques, prioritizes soil health, biodiversity, and ecological balance. By abstaining from synthetic pesticides and fertilizers, organic farming models emphasize natural processes, enhancing the nutritional quality of the harvest. Employing methods like crop rotation and composting, farmers uphold the organic integrity of the food we consume.
Photo by Pixabay
The culmination of meticulous care and dedicated labor, the harvest represents the fruition of agricultural endeavors. It symbolizes the careful tending to the land and the reaping of nature’s bounty. Each freshly picked fruit and vegetable embodies the expertise and passion of local farmers, imparting a genuine, wholesome essence to the food we bring to our tables.
Boosting Local Farms and Farmers
In today’s world, supporting local farms and farmers has become increasingly important. By purchasing locally sourced organic produce, we contribute to the growth and sustainability of our local economy. Local farms play a crucial role in providing fresh and seasonal produce, contributing to the overall well-being of the community.
When we support local farms, we are not just buying food; we are investing in our community’s future. The money spent on local produce stays within the community, thereby boosting the local economy. This supports local job creation, keeps money circulating within the community, and fosters economic resilience.
Restaurants and Community
Local restaurants also play a significant role in supporting the local economy. Many restaurants place a strong emphasis on sourcing their ingredients from nearby farms and suppliers. This not only ensures freshness and quality but also creates a direct link between the community and local producers.
When restaurants prioritize local sourcing, they are making a commitment to sustainability and supporting the livelihood of local farmers. This practice not only benefits the local economy but also provides consumers with the opportunity to enjoy fresh, seasonal, and flavorful dishes while supporting the community.
Photo by Shamim Hasan
The Flavor Factor: Why Local Tastes Better
When it comes to the taste of food, the source matters. Local and organic food is celebrated for its superior flavor, and there are several reasons behind this phenomenon.
Freshness and Flavor
The freshness of local produce is unparalleled. Most of the food available at farmers’ markets and through CSA programs is harvested within a day of reaching your hands. This means it retains its natural sugars, nutrients, and overall flavor. Consuming fresh food results in a crisp, juicy, and flavorful experience that is simply unmatched by produce that has been sitting on shelves for days or weeks.
Photo by Carlo Martin Alcordo
The Chef’s Perspective
Chefs often prefer using locally sourced ingredients due to their superior taste. The ability to work with fresh, ripe produce allows them to create dishes that burst with natural flavors and vibrant colors. Local food provides the foundation for culinary creativity, ensuring that dishes are not only visually appealing but also packed with rich, authentic flavors.
In essence, the flavor factor of local and organic food is a result of its freshness, ripeness, and minimal interference from preservatives. By embracing the bounty of local produce, both home cooks and professional chefs can elevate their culinary creations and savor the true essence of each ingredient.
Beyond the Plate: Environmental and Health Benefits
In today’s section, we delve into the wide-ranging advantages of consuming organic and locally sourced foods.
A Reduced Carbon Footprint
Choosing locally sourced foods significantly reduces the carbon footprint associated with transportation. By obtaining products from nearby farms, we eliminate the need for long-haul transportation, leading to lower greenhouse gas emissions. This sustainable practice positively impacts the environment by reducing reliance on fossil fuels and minimizing air pollution.
Photo by Pixabay
Nutritional Advantages of Fresh, Organic Produce
Locally sourced organic produce offers an array of nutritional benefits. Fruits and vegetables picked at their peak ripeness contain higher levels of essential vitamins, minerals, and antioxidants, promoting overall well-being. Additionally, organic farming practices eschew harmful pesticides and synthetic fertilizers, ensuring a purer and more nutritious end product. This fosters a healthier lifestyle while reducing exposure to potentially harmful chemicals commonly found in conventionally grown produce.
These advantages of locally sourced food extend beyond personal health and well-being, promoting sustainability and environmental stewardship.
Challenges and Considerations
Navigating Seasonal Availability
When embracing organic and locally sourced foods, one of the primary challenges is navigating seasonal availability. Different regions have varying growing seasons for produce, impacting the availability of certain fruits and vegetables. Understanding the seasonal calendar of local produce is essential for planning menus and ensuring a diverse selection throughout the year. It requires careful consideration and flexibility to adapt to the ebb and flow of seasonal offerings, offering a unique dining experience influenced by nature’s cycles.
Photo by René Roa
The Cost of Commitment
Another significant consideration is the cost of commitment to organic and locally sourced foods. While these options offer numerous benefits, they can come with a higher price tag due to factors such as limited availability, labor-intensive cultivation methods, and adherence to stringent quality standards. It requires a shift in mindset to recognize the value of supporting local farmers and the long-term benefits of consuming fresh, unadulterated produce, beyond the immediate financial investment.
When integrating these options into dining establishments, the financial implications need to be carefully weighed against the ethos of sustainability and community support, reinforcing the commitment to responsible consumption and environmental stewardship.
Photo by Quang Nguyen Vinh
Embracing the Farm-to-Table Lifestyle
The farm-to-table movement is a wonderful way to connect with our food sources and support local communities. Embracing this lifestyle involves finding farm-to-table restaurants near you and starting your own farm-to-table garden.
Finding Farm-to-Table Restaurants Near You
When embracing the farm-to-table lifestyle, finding restaurants that prioritize locally sourced and organic ingredients is essential. These establishments offer dishes made from fresh seasonal produce and sustainably raised meats. The ambiance of such restaurants often reflects a rustic and welcoming atmosphere, mirroring the authenticity of the farm-to-table concept. One way to locate these restaurants is by using online resources like The National or local directories that specialize in promoting farm-to-table dining experiences. These platforms provide information about the restaurants, their sourcing practices, and the farmers they partner with, allowing you to make an informed choice about where to dine.
Photo by Polina Kovaleva
Starting Your Own Farm-to-Table Garden
Another way to dive into the farm-to-table lifestyle is by starting your own garden. Whether you have a large yard or a small balcony, cultivating your own produce is a rewarding experience. By growing your fruits, vegetables, and herbs, you not only have easy access to fresh and organic ingredients but also gain a deeper understanding of the effort that goes into food production. Additionally, starting a garden can be a fun and educational activity for families and individuals alike. Numerous online resources and local gardening clubs can provide guidance on how to begin, what to plant, and how to sustain your garden throughout the seasons.
Photo by Anete Lusina
In conclusion, the farm-to-table movement has emerged as a permanent fixture in the culinary world, offering numerous benefits for both consumers and local farmers. The emphasis on sourcing fresh, locally grown ingredients not only results in higher-quality, more flavorful dishes but also contributes to the support and growth of the local economy. As this trend continues to gain momentum, it’s clear that farm-to-table is not just a passing fad but an integral part of the modern restaurant industry, shaping the way we experience and enjoy food.


The Gulf of Mexico is filled with an array of delectable creatures and Alabama fisherman bring them in by the ton, making seafood plentiful (and affordable) throughout the state.
To help you take advantage, we’ve put together this guide to four of our favorite oceanic treats, plus a roundup of restaurants where you can indulge in Alabama’s signature seafood.
Royal red shrimp
These colorful crustaceans are found only in deepest, coldest waters of the Gulf, which makes coastal Alabama one of the few places you can find them in large quantities. The main shrimp season is fall, but they’re available year-round.
What’s the best way to enjoy royal reds? The options are endless, just ask Bubba from Forrest Gump. Fried, boiled and grilled are all popular. They’re even good pickled or “barbecued” New Orleans-style (cooked in a mix of butter, Worcestershire sauce and lots of black pepper).
Southern Living picks King Neptune’s in Gulf Shores as one of the best places to find this delicacy. They recommend ordering a heaping platter of the sweet, steamed royal reds.
If you’re cooking royal reds at home, the rules are the same as for any kind of shrimp: You want specimens that smell fresh (an iodine odor is a bad sign) and feel firm. Since they’re caught locally, fresh are better than frozen, but you need to cook them within two to three days for best results. Because royal reds have an especially delicate texture, it’s extra-important not to overcook them. The shrimp are ready when they just turn opaque, which won’t take more than two or three minutes in most cases.
And if you’ve always wondered whether or not shrimp should be deveined, rest assured that there’s nothing unsafe or unhealthy about a shrimp’s vein (actually its digestive tract), though it can have a slightly gritty texture in very large shrimp.
Fans of the small, briny oysters from the East and West Coasts may take a little convincing, but if you grew up on the large and mild bivalves found in the Gulf, you love Gulf oysters. The advice of Dyron Powell, seafood master and owner of Dyron’s Lowcountry outside Birmingham, rings true: “If you’re here, it makes more sense to eat a fresher product — anything from up north has to get here.”
Powell eats the delicacies raw with lemon and hot sauce, which is traditional and delicious. But he also tops with breadcrumbs and crumbled bacon and bakes them. Then there’s fire-roasting, grilling oysters over charcoal (or an open fire on the beach) for a few minutes until they pop open.
Further south at Wintzell’s in Mobile, they’re known for serving oysters up fried, stewed or nude, in addition to chargrilled and topped with Parmesan and Romano cheese, jalapeño peppers or piled high with shrimp and crabmeat.
When picking out oysters to cook at home, keep in mind that freshness is paramount. It’s best to buy oysters the day you need them, and you should throw out any oysters that aren’t closed tight or have cracked shells.
To open the oyster, hold the bivalve using a kitchen towel and insert an oyster knife at the hinge where the shell halves come together (not the front, where the shell is thin and can crack), then twist.
The Gulf (and a small portion of the Atlantic coast) is the only place in the world to find true red snapper, which makes this fish an authentic Alabama specialty. Powell serves snapper at his restaurant in a way that’s sure to become a Southern classic. Dyron’s pan sears the fish then serves it atop creamy grits.
The at-home cook’s best bet with snapper is to buy somewhere you can have filets cut from a whole fish — look for fish with clear eyes and bright-red gills. Barring that, give the fish a poke; the flesh should be firm and not at all mushy.
“High heat and fast cooking is best with any fish,” Powell says, and that’s very true with snapper. Its delicate texture is not well-suited to grilling since it will fall apart. Instead, get a pan very hot, add a little oil or butter, and sear for a few minutes per side.
Of the 1,200 species of crab in existence, more than 60 species can be found in Alabama waters. Eight species of blue crab exist in the Gulf of Mexico.
You can find blue crab in Alabama restaurants year-round, and, if you’re lucky, you may even see the delicate and elusive soft-shell variety on menus in spring and summer. Take your pick from fried crab claws, crabmeat sauteed in butter, steamed with spices, tossed in gumbo or mixed in a creamy dip.
At The Italian Fisherman in Mobile, you’ll find sauteed blue crab claws, lightly fried or marinated, in addition to soft shell crab sauteed or fried on a slice of fried eggplant and topped with cream sauce.
Don’t be intimidated by the blue crab’s tough shell — pull off the legs (don’t forget to split the claws open and eat the meat inside), then remove the shell starting with the belly. Remove the gills and break the body in half. If all else fails, take advantage of our Southern hospitality and ask your server for some help.
Ready to dive in? Check out the fresh catch at these Alabama restaurants:
Blue Gill Restaurant, 3775 Battleship Pkwy. Spanish Fort, 251-625-1998
The Bright Star, 304 19th St. N, Bessemer, 205-426-1861
Compleat Angler Seafood Grille & Bar, 29249 US Hwy. 98, Daphne, 251-621-1086
Doc’s Seafood Shack & Oyster Bar, 26029 Canal Rd., Orange Beach, 251-981-6999
Dyron’s Lowcountry, 121 Oak St., Mountain Brook, 205-834-8257
Ed’s Seafood Shed, 3382 Battleship Pky., Spanish Fort, 251-625-1947
Evangeline’s, 1653 McFarland Blvd., Tuscaloosa, 205-752-0830
Felix’s Fish Camp, 1530 Battleship Pky., Spanish Fort, 251-626-6710
The Fish Market, 612 22nd St. S, Birmingham, 205-322-3330
Ginny Lane Bar & Grill, 4780 Wharf Pky., Orange Beach, 251-224-6500
Gulf Shores Steamer, 27267 Perdido Beach Blvd., Orange Beach, 251-948-6344
The Italian Fisherman, 2503 Old Shell Rd., Mobile, 251-478-2881
Jesse’s, 14770 Oak St., Magnolia Springs, AL 36555, 251-965-3827
King Neptune’s, 1137 Gulf Shores Pky., Gulf Shores, 251-968-5464
LuLu’s at Homeport Marina, 200 E. 25th Ave., Gulf Shores, 251-967-5858
Market by the Bay, 29145 US Hwy. 98, Daphne, 251-621-9994
Simp McGhee’s, 725 Bank St. NE, Decatur, 256-353-6284
Ocean, 1218 20th St. S, Birmingham, 205-933-0999
Original Oyster House, 701 Gulf Shores and Mobile, 251-948-2445
Voyagers, 27200 Perdido Beach Blvd., Orange Beach, 251-981-9811
Wintzell’s Oyster House, various locations, 251-432-4605
Explore our complete listing of Alabama seafood restaurants.
The views expressed here are those of the author.


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An extra-bitter dark chocolate with a great boost of roasted cocoa make this bar deliciously exquisite.
Product code:70% Dark Chocolate Bar
Net Weight 1.45 oz (41g)
Ingredients: unsweetened chocolate, sugar, cocoa powder, soy lecithin (an emulsifier), natural vanilla flavor.
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
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Fair trade contributes to the alleviation of poverty in the South through establishing a system of trade that allows marginalized producers to gain more direct access to Northern markets. This alternative trade builds on the producers’ skills and enables communities to play an active part in their own development, while at the same time satisfying a consumer demand in the North for products with demonstrable benefits to less advantaged farmers in the South.
The fundamental characteristic of fair trade is that of equal partnership and respect -partnership between the Southern producers and Northern importers, fair trade shops, labelling organisations and consumers. Fair trade ‘humanises’ the trade process – making the producer-consumer chain as short as possible so that consumers become aware of the culture, identity and conditions in which producers live and work. The significance of the fair trade model for improving conditions for farmers and workers lies principally in the potential for communication, mediation and dialogue with specific groups of individuals and workers. In general, a problem for the conventional supply chain is the anonymity and lack of capacity for contact and outreach. The significance of this was clearly seen in the issues raised around labour conditions on cocoa farms in Côte d’Ivoire, where the multinational chocolate and cocoa industry’s lack of contact with its suppliers was part of the problem.
Fair trade standards agreed by the Fair trade Labelling Organisations stipulate that traders must:
• Pay a price to producers that covers the costs of sustainable production and living;
• Pay a premium that producers can invest in business development and/or social improvements;
• Make partial advance payments when requested by producers;
• Sign contracts that allow for long-term planning and sustainable production practices.
Fair trade is different from ethical trade, which should be the minimum aim of all companies. Ethical sourcing tries to ensure that decent minimum labour, living wage, health and safety standards are met in the production and sourcing of the whole range of a company’s products. It should be noted, however, that labour standards, while applying to the considerable workforce involved in transportation and processing part of the industry, do not strictly cover or benefit small-holders, the majority form of production in West Africa, who are “technically” self-employed.
Although the Fair trade concept has been developing for more than two decades, the Max Havelaar Foundation sold the first Fair trade labelled chocolate in Europe by in 1993 (coffee had been launched in 1989) and the Fair trade Foundation introduced the same concept to the UK in 1994. Today fairly traded cocoa products on the market include: chocolate, cocoa powder, chocolate spreads and even cosmetics using cocoa butter.
Anti slavery international 2004
Anti slavery international also reported on a young man called Drissa approximately 19 years old who was bought down from Mali, once in Korhago, in Cote d’Ivoire, Drissa and his friends were offered what sounded like a good job on a cocoa plantation, but when they reached the isolated farm they were enslaved. More than 300 miles from home, far away from any settlement, not even knowing where Drissa was trapped. When he tried to run away he was savagely beaten. At night along with 17 other young men, Drissa was locked into a small room, with only a tin can for a toilet.
On the farm the work was hard. In oppressive heat, with biting flies around their heads and snakes in the undergrowth, they worked from dawn till dusk tending and collecting the cocoa pods and doing other work on the farm. Often given only braised banana to eat for months at a time, they developed vitamin deficiencies. Weak from hunger they staggered under great sacks of cocoa pods if they slowed in their work, they were beaten.
I remember the channel 4 programme on the Bitter Taste of Slavery, at the end of the documentary, they bought back chocolate and offered it to the general public. They asked if they wanted to taste the chocolate the public said yes then they were told that it was made from the labour of children who were slaves who harvested the cocoa pods, the public declined to eat the chocolate.They were then asked why do you eat slavery chocolate?
This is something to think about, when you buy your expensive easter eggs, which do not have the fair trade symbol. Buy ones that do have the Fair trade symbol. Maybe somewhere in their thought process, the buyers of non Fairtrade chocolate might think again. One day on all the supermarket shelves we will not only see Fairtrade bananas we will also see Fairtrade easter eggs, boxes of chocolates, chocolate biscuits and drinking chocolate. Chocolate companies are either Fairtrade or not, you can’t have some of your products with the Fairtrade symbol on and some without where is the sense in that.


There is ongoing debate and fluctuation in policies when it comes to the introduction of solid foods to an infant’s diet.
In this post, I have compiled an overview of the current positions of the World Health Organization, Health Canada, and Pediatric Allergists of the American Academy of Pediatrics. I want to emphasize that this is how I approach the introduction of solids with my patients, but as with many things in life, different people may have different opinions – and that’s ok.
Timing of introduction of solids
The World Health Organization (WHO) recommends exclusive breastfeeding for the first 6 months of life to achieve optimal growth, development and health. Health Canada cites the WHO on its website when it talks about introduction of solids:
“Most evidence suggests that introduction of solids before 2-3 months or later than 6 months has more risks than benefits (Schmitz and McNeish, 1987)”.
Due to the increasing frequency of food allergies in the past two decades, the Pediatric Allergists of the American Academy of Pediatrics in 2008 issued a new position statement based on numerous new articles that showed that delaying of introduction of solids and allergens actually seemed to increase the chance of becoming allergic to that allergen. In that statement, the Pediatric Allergists recommend the introduction of solids anywhere between 4-6 months of age (FR Greer, Pediatric 2008; 121: p 183-191). This is also more in line with the practice of introducing solids in Europe. In January 2013 an updated review reaffirmed this in even more detail talking about when, why and how to introduce solids as well as the introduction of highly allergenic foods (see this review article)
Here’s what I tell the parents of my patients regarding this: When you breastfeed exclusively for 6 months your baby will have enough nutrients to grow healthy, and enough calories to grow well. Most babies are ready to be spoon-fed before that age, in fact a baby could be ready anywhere between the ages 3-6 months. There is no magic switch that turns on at 6 months that is not there before. Being able to eat off a spoon is just as much part of their motor development as rolling over and sitting is. And every baby will do those things at different ages (some early, some late). I recommend offering solids around 4 months of age and to feed with a spoon. If the child pushes the spoon away with its tongue, he or she is not ready yet. Wait 10-14 days, and try again.
You can still continue to breastfeed once you have introduced solids. Please offer the solids first when the baby is hungry, then offer the breastmilk or formula after. If you breastfeed or formula-feed first, the baby will be full and will not want to eat the solids – it’s as if you just had dinner, and then you go out for a second dinner.
Which solid food to introduce first
Health Canada, the Canadian Pediatric Society and the American Academy of Pediatrics all recommend that iron-containing foods should be introduced first. The most common first iron-containing food to be introduced in North-America is iron-enriched cereal (all infant cereals in Canada are iron-enriched). When the infant has been eating cereal for a few weeks, one can introduce other solids. The order of the solids after cereal is random, but I always recommend offering vegetables before fruits because some babies turn out to have sweet-tooths. Try one vegetable at a time for 2 straight days, then the next vegetable, etc. The most commonly used first vegetables are peas, carrots, sweat potatoes and creamed corn. When you have tried 4 different vegetables and no allergic reactions have occurred (allergic reactions to vegetables are quite rare), one can now introduce fruits in the same way. Start with one fruit at a time for 2 straight days. The most commonly used first fruits are: apples, pears, bananas. After this, one can introduce the combined meat and vegetable combinations such as Turkey/Vegetables, Chicken/Vegetables, Pork/Apple, etc.
I always recommend to try to mimic our diet as much as possible when it comes to what time of day to feed the different solids. For example, cereal would be a breakfast or lunch item, fruit would be a mid-morning and/or mid-afternoon snack, and vegetables (and later the meat/vegetables combo) would be given at dinner time.
Ultimately after cereal, fruits, vegetables and meats have been introduced, the infant will eat 1 bowl of cereal, 1 jar of fruit and 1 jar of meat/vegetables a day. Each one of those 3 solid meals will have replaced a breastfeed/bottle, so one ends up with about 4-5 feeds a day plus those solid meals.
Should I add cereal to the bottle?
Solids should NOT be added to the bottle. An important reason to introduce solids is to help the infant progress further in its development by progressing to more advanced feeding skills, i.e. eating off a spoon instead of sucking from a bottle.
Introduction of table foods
In the second 6 months of the first year, table foods can slowly be introduced such as bread crusts, dry toast, soft ripe fruit, and cheese cubes. But the age of introduction of these table foods is very baby-dependent. Some eat it all at 9 months, and some still gag on those items at this age, and are ready when they are one year old. It is important for both the parent and the health care provider to understand this, so people are not unnecessarily worried about it.
The introduction of unpasteurized honey should not be done before age one.
Peanut butter, however, can now be introduced earlier than age one (AAP 2008 statement as referenced earlier).
- Introduction of solids anywhere between 3-6 months of life, I suggest try to offer it for first time at 4 months;
- Start with (iron-enriched) infant cereal;
- It is not recommended to add cereal to the bottle;
- Peanut butter can be introduced before age one.


b) It is focused as soilless farming on plants obtains only one by-product, which is the effect of the plants grown by aeroponics or hydroponics.
c) It is significant as soilless farming is very important in the future of the food industry, as the demand for food is increasing and the production rate of food is not fast enough as there is not enough land, so man can only resort to soilless farming to keep up with the demand for food.
d) The idea is feasible as we can easily obtain information about soilless farming and it is possible to conduct our own experiment.
e) This idea is manageable as we only need to handle plants or obtain information from the internet.
f) There are soilless farms in Singapore and we can easily pay a visit to the farms.
h) Experiments and Observations


Congrats on your purchase! I think an espresso machine is something I may be getting soon! I just love espresso!
To answer your question, there are special espresso beans you would probably prefer to use and come in a variety of blends. You would grind these to a very fine grind.You would be able to make espresso or cappuchino with these beans. The term espresso encompasses the bean colour, type of roast, and how the grind is, and how quickly the espresso is made at a particular bar. 7 bar is preferable. I am sorry I can not recommend a particular brand, as I do not use them but I have a link for you below to check out on how to make a perfect espresso and another site with different types of beans.
Good luck and happy espresso hunting!


If you know anything about Italians, you know that we enjoy life to the utmost, we love to cook and eat, and we have an abiding respect for tradition and for those that have come before us. We know that we are not just here, but we are another generation in a large family.
And that’s how it is with us at V. Gonella’s Original Deli. We are product of years of proud family tradition.
Raymond, Vinny and Nick Gonella, the second third and fourth generations of Gonellas Original Subs
The Gonella’s Legacy
Our family has been serving the community for more than 150 years. Four generations of have been part of the Gonella’s legacy since Pietro and Marie Gonella started the business so long ago.
The Original Gonella’s deli has served food in its present location for 23 years.
Vinny and his mother Delores
In Memory of Delores, Raymond and Pietro
We honor the members of our family who were taken away by cancer by supporting those charities that fight to find a cure for that tragic disease. We mark their loss with three pink ribbons, even as we keep them in our memories and cherish the time we spent together.
Our customers love the food we serve. Take a look at what they have to say:
Been coming here for years. In fact, we used to skip school and come here. Not much has changed. Great meats & cheeses and excellent bread and dressing round out the true daego-wich experience. I could eat these every day and not get tired of them. HARD roll till I die!
Great bread…hard or soft rolls, good tangy dressing that really makes the sandwich what it is! They wrap the sandwiches in white kraft paper and put smiley faces on them.
When I need a shot of a really good Italian sub, this is the place to go.
Delicious. Definitely hits the spot as a great lunch spot. Best Italian subs in Dearborn. Go simple with a 5 and 1 (5 meats, 1 cheese) on the hard roll for lunch. Quick, cheap, legit.
I love a shop that focuses on a small menu and does it well. Call out how much sliced meat and cheese you wish and your choice of hards or soft Italian rolls. Make mine a 6 and 2 hard please!
I used to work in Dearborn and came here often. now that i work on the other side of town i rarely get to V Gonellas but still think about and crave it often. The best turkey sub on the planet IMHO. turkey on hard roll with oil AND mayo, lettuce, tomato. To die for.
Simply the best sub shop in the state. Vince has provided consistently great subs for years. My go to is the 5 and 1 on a soft roll. The ingredients are always fresh with sandwiches made to order. The sub buns are real Italian bread, not some tasteless commercial bun. No chain store nonsense here, just great sub sandwiches! Service is always fast and friendly, even at peak lunch hours. If you have never been there, do yourself a favor and stop in. You won’t be disappointed! Now I’m hungry. I’m going there tomorrow.
Their sandwiches are pretty tasty, especially with the dressings and bun. I like the multi-meat options they have. Sometimes if you don’t want some option like cheese, they are happy to give more meat. So all in all cool place.
Super fast service, very reasonable with pricing and SO MUCH FOOD! Great meal for lunch or even dinner if you don’t have a lot of time on your hands
Wow – diamond in the rough….great lunch spot – ordered the 6+1 – easily one of the best Italian subs I’ve had!
Had lunch here for the first time today. It was fabulous! Had the 5/2 italian on a hard roll and a side of pasta salad. The meats were great and I loved the Munster cheese! Staff was friendly and service was quick. Going to be a regular Saturday place for me!


Ethically sourced cacao beans from the pristine Solomon Islands are handcrafted in NZ into our delicious single-origin and 100% Free From chocolate and cacao products.
Solomons Gold is an Australian family owned cacao social enterprise and for over a decade they’ve been working with cocoa growers and local landowners in the Solomon Islands to assist them to produce one of the world’s purest forms of single origin cacao, whilst also improving their standard of living.
Solomons Gold founder, Clive Carroll first visited the Solomon Islands back in 2004, with a view to being involved in the growing and processing of cocoa, when his love of dark chocolate became more than a passion. Clive came across a group of run-down cocoa plantations, and with agriculture firmly in his DNA from his father’s avocado farms, it ignited a passion to bring these cocoa plantations back to life.
It was a long, slow process of transforming neglected plantations while also building new infrastructure for local village farmers. Clive also established a cocoa buying, processing and cocoa export business, and at the same time provided numerous farmers with technical advice and financial support to enable them to improve, not only the quality of their cocoa but their quality of life.
Today, they are one of the few chocolate companies in the world that control the entire process - from harvesting the cacao pods, hand grading the beans right through to handcrafting their bean to bar chocolate and cacao products. This bean to bar approach and their attention to quality ensures that they are able to consistently produce a premium, totally natural, single origin chocolate. They know where all their ingredients come from and only the best are selected.
They proudly use only organic ingredients and their products are 100% free of allergens (no dairy, gluten, nuts, soy) and are produced in their Kosher and HACCP certified factory. Their chocolate is some of the cleanest labels you will find on the market and their chocolate is made from only 2 ingredients - simply cacao + organic coconut sap sugar. They also produce a cacao + organic sugar formulation.
Being a bespoke producer, they can also tailor their chocolate to whatever their client’s requirements are (ie: 60%, 80%, 100% cacao etc) and also tailor spec sizes for the nibs.
The beautiful, coastal town of Mount Maunganui in New Zealand is the perfect location for their chocolate factory not only because of its close proximity to the cacao plantations but it seemed fitting to establish the Solomons Gold brand in the beautiful ‘clean and green’ New Zealand. They work with a variety of gourmet and Vegan food producers as well as chefs in both New Zealand and Australia. Solomons Gold chocolate has won silver and bronze awards at the Academy of Chocolate Awards in London in 2017 and 2018.
The Solomon Islands close location to the equator means their cacao flourish in perfect natural conditions, and the natural growing methods and pristine ecosystem speaks for itself in terms of the flavour and quality of their beans. From the cacao plantations to their grading facility in Honiara, Guadalcanal, only the finest chocolate grade cacao beans are hand-selected and dried. Less than 5% of the total cocoa volume they handle is deemed good enough quality for Solomons Gold chocolate. They select only the very best beans.
The beans are then shipped to their chocolate factory in NZ where every step of the bean to bar process is carefully completed by hand. The cacao is roasted, cracked, winnowed, conched and tempered in small batches, using traditional artisan techniques. For Solomons Gold, it is what they don’t put into their chocolate that makes them special.
For well over a decade Clive and his team have been working on the ground in the Solomon Islands and have been operating as a family owned social enterprise with the goal to assist local landowners and village cacao growers. Along the way there has never been a dull moment - whether it be travelling to extremely remote locations in the Solomon Islands to source cacao, working with Tribal village communities or seeing the destructive force of cyclones that have struck the region over the years. Through it all Clive has never lost focus on ensuring 100% sustainability and building a stable and a long-term cacao industry to benefit future generations of the Solomon Islands cocoa community. Today, it is these communities that remain at the very heart of the company and their passion for making chocolate.
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Hand made in small batches, our vinegars have had very good acceptance at our roadside stall and in the retailers that are carrying our products.
We started making Apple Cider Vinegar during the 2012 apple season and have expanded our production with our Gourmet vinegars. All our vinegars are made using our fruit at our orchard. Apples are the mainstay of our vinegars and are used to make Apple Cider Vinegar. Apple Cider Vinegar is made from our apples, crushed and juiced, then allowed to wild ferment into Apple cider. The sugars in the juice are converted to alcohol. The apple cider is then placed into our vinegar vats and the alcohol is converted to acetic acid. We then put the vinegar into wine barrels for aging. This process ensures a healthy natural vinegar which includes the 'mother'. Our Apple cider vinegar is not filtered or pasteurised. This vinegar is sold to health food shops, local retailers and at our roadside stall when it is open.
Using Apple cider vinegar as a base we have created a range of flavoured vinegars. Fruits from our orchard are used to produce vinegars that can be used in salad dressing, sauces and to add flavour to many meals.
Cherry (made from 100% cherry juice)
Quince (made from 100% quince juice) vinegars
are currently made. We are experimenting with pear and fig vinegar.
All these vinegars are made in small batches then filtered and hand bottled. We do not add any sugar, colouring or preservatives to our vinegars.
We have now completed our new vinegar shed and have installed a complete new juice line, together with the new vinegar vats and a lot more vinegar barrels.


Delicious VEGAN AND ALLERGY-FRIENDLY goodies made in Pittsburgh, PA!
Vegan means the treats contain no animal products including eggs, milk, butter, honey or refined sugar. [More about a vegan diet]. The menu is always expanding with more allergy-friendly desserts [More about My Goodies allergy-conscious options at the bottom of the page]. The goodies contain no cholesterol and are made with non-hydrogenated oils (no trans fats), and organic ingredients. We prepare small-batch and pay special attention to quality ingredients such as organic, non-GMO and locally-sourced grains, fruits & vegetables whenever possible. My Goodies prepares fresh for your special order. Currently all of the online menu is suitable for people with dairy and egg allergies and some items can be made with other allergies and preferences in mind, for instance soy free, gluten free, nut free or low-glycemic. Just ask! My Goodies Bakery has a small selection of living (raw) desserts too.
Many folks shy away from vegan baked goods because they have a bad reputation of being bland, dry, and dense. At My Goodies Bakery we hope to dispel that stereotype. We believe we make delicious baked goods that just happen to be vegan. Find My Goodies at The Big Idea Bookstore Cafe, Lili Cafe, Java House and other upcoming events or just check out the menu, send your special order and we will go from there.
Jun 11, 2015 11:28 PM
3138 Dobson Street, Pittsburgh PA 15219
Chocolate chip bars
Brighton Heights – 3519 California Ave, Pittsburgh PA 15212
Cookie bars, Delicious Yummy bars, gluten free pizelles (contains egg)
The Big Idea Bookstore
4812 Liberty Avenue, Pittsburgh PA 15224
Cinnamon buns, Delicious Yummy Bars, and chocolate chip bars, vegan pepperoni rolls, gluten free pizelles (contains egg)
East End Food Co-op
7516 Meade Street, Pittsburgh PA 15208
Cinnamon buns, mini cheesecakes (assorted flavors) …In the freezer…
Visit My Goodies on Facebook to find other spots to get your favorite vegan goodies!
Dec 17, 2013 2:28 PM
I will be unavailable for orders on…
Friday & Saturday, June 5 & 6
Sunday & Monday, June 14 & 15
Sunday, June 21
Sunday, July 19
Sunday, August 16
Sunday, September 13
Sunday, September 20


We’ve established that the less ingredients you include in a dish, the lower the carbohydrates would be. With that in mind, and in the given situation, we have been consuming meat alternately with these 3 Filipino soup bases. It’s anyway spring where we are, but sometimes it still feels like winter (which is sadly dragging a bit on). With less trips to the grocer
y stores, it’s not easy to cook dishes with all the add-ons, so these recipes are good as is, but we will also include the usual ingredients list.
Nilaga (Slow-cooked Beef Soup)
Usually cooked with beef and bone marrow or beef shank. Using our bone broth recipe, this dish would automatically be on the menu for the day when we stock bone broth (previous post). After putting broth in jars, there will be enough left for beef soup. We usually put in the marrowbones from making the broth as well.
Nilagang Baka and Bulalo (Beef and Marrowbone Soup)
- Pressure cooker
- 3 cups water
- 2 cups bone broth
- 1/2 kilo beef shanks
- 1 head onion chopped
- 1 tsp peppercorns whole
- 1 pack beef bouillon (optional)
- 2 tbsp fish sauce
- 3 budles pak choi (or 1 whole napa cabbage) leaves separated
- 2 pieces sweet corn cut in half
- 2 potatoes cubed
- 2 saba (plaintain) cut in half
- Put water, shanks, and peppercorns (to tenderize meat) in your pressure cooker. Cook for 1 hour on medium heat with the lid affixed.
- Once ok to remove the lid, do so and transfer the broth to a stockpot while straining it to remove scum, bones, and peppercorns.
- Put the beef shank in the stockpot with broth. Also put in onion, homemade broth and fish sauce. If you don't have homemade broth, use beef bouillion. Simmer to a boil.
- If you got the other ingredients like corn, potatoes, and plaintain, put them into the pot. Simmer until the plantains are tender. Skip this step if you don't have them. Put the pak choi and turn off stove.
- Season with salt and pepper according to taste.
You can include pak choi or napa cabbage to keep this dish lowcarb. Putting in potatoes, plaintain and corn will increase carbohydrate content so keep those out.
Nilagang Baboy (pork)
Nilaga can be cooked with pork meat. It takes less cooking time as pork are easier to cook than beef. For the pork version, saute the onions along with the pork first before pouring in water, this method draws out the flavor of the pork. Use pork bouillon for the flavor. You can replace the plantain with squash when cooking nilagang baboy.
Nilagang Manok (chicken)
For the chicken version, use chicken bouillon. You can cook this the same as the beef method starting from number 3. You can remove the peppercorns as well.
Sinigang (Sour soup)
Usually cooked with pork but we prefer prawns. Sinigang is much different from the more popular Thai soup, Tom Yum although both tagged as sour soup. Sinigang could also be spicy per preference. This could be achieved by mashing chili peppers into fish sauce and added into the soup.
Sinigang’s sour taste comes from tamarind, but it could also be from guava, miso, and calamondin. Making the base is ideal if from fresh fruits of these three mentioned, but there are ready-made powder mix of their flavors.
- 1/2 kilo prawns (with skin and head) )
- 1 tomato sliced
- 1 small onion thinly sliced
- 4 cups water
- 1 pack tamarind sinigang mix / or 1 cup tamarind juice
- 2 long green peppers
- 2 tbsp fish sauce
- 1 bundle kangkong (water spinach) (cut to 3 inches)
- 1 radish sliced diagonally
- 1 bundle sitaw (long green beans) (cut to three inches)
- 5 fingers okra cut to half
- In a stockpot, boil water. Add tomatoes, onions, and radish (if you have them). Simmer for 5 minutes.
- Add green peppers, sinigang mix, okra, and green beans. Put in the prawns. Cook for 5 minutes or until the vegetables and prawns are cooked through.
- Season the stock with fish sauce and adjust according to your preference.
- Add water spinach and turn off the stove. Cooking it off with the heat.
Sinigang na Baboy
Sinigang na Baka
Sinigang na Salmon
Tinola (Chicken in Fish Sauce and Ginger Broth)
Usually cooked with chicken. Tinola is next to the most often cooked soup at home. First is still from chicken, the regular soup that’s good for colds.
Since the usual chayote or green papaya is not easily available in our region, we have kohlrabi as substitute. Kohlrabi or german tulip, not a tulip per se, is more related to cauliflower and broccoli. Its bulb has the same texture of a chayote.
Another unusual add-on that I don’t usually find around here is moringa leaves and pepper leaves, thus, we use spinach instead.
3 Filipino Soup Bases
- 1 whole chicken (cut to pieces)
- 1 piece onion (peeled, sliced thinly)
- 1 clove garlic (peeled, minced)
- 2 small piece ginger (peeled, sliced thinly)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fish sauce
- 5 cups water
- 1 handful spinach leaves
- 1 cup chayote / green papaya / kohlrabi (cut up into wedges)


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Our Latest Reviews
I have never had anything I didn't like. My favorite go to is the Forester craft pizza. If you like mushrooms, this is amazing. The taste of the mushrooms stand out kind of like cream of mushroom soup. Truly amazing. However, I my most recent visit I decided to switch it up and try something different , the Bianco. I ordered as suggested with added bacon and my favorite mushrooms and oh my goodess! Oh my goodness! It was delicious. Coupled with the Kung Pao Cauliflower appetizer, it was an amazing meal.


We’re thrilled to announce that we’ve partnered with Taco Revolution, a local company devoted to bringing you fresh, local, and delicious breakfasts in the form of breakfast tacos.
We’ll carry these tacos daily, until 11AM, so be sure to grab one with your first cup of coffee or tea!
– SOUTHERN CHARM –
Hand-breaded Buttermilk Cajun Fried Chicken, Cage Free Eggs, Dash o’ Honey, Confetti Breakfast Potatoes
– ROCKER –
Local Bass Farm Sausage, Cage Free Egg, Aged Cheddar, Confetti Breakfast Potatoes
– PEACEMAKER –
Cage Free Egg, Sautéed Shrooms, Spinach, Aged Ched- dar, Confetti Breakfast Potatoes


The French Paradox
How do the French do it? They eat some of the richest, fat-laden foods in the world, yet they are some of the slimmest people in the world. In fact, only 7% of their population is considered obese!
Red wine consumption is one explanation for this phenomenon. You know the French and their wines! One of the active ingredients in red wine is resveratrol, a grape compound from the skins of red grapes that reportedly fights cancer, heart disease and degenerative nerve disease. This fact alone led to an increase in red wine consumption worldwide.
One other thing about the French - they start out the day eating most of their daily food consumption, and then their meals get smaller as their day goes on.
Portion control seems to be another one of the main explanations for the paradox. Most portions are 25% smaller than what we’re accustomed.
Another thing. The French paradox is only a paradox if you assume that dietary fat is the major cause of obesity and cardiovascular disease. The French eat more fat than the rest of us, but they probably eat fewer calories, which over time can make a difference in weight gain.
You’ve no doubt heard the adage, “When in France, do as the French do.” Perhaps if we adopted their eating habits here, our obesity would diminish and our health would increase.


Regular use of processed and preserved foods, which often contain preservatives, artificial additives, and various preservation processes, can pose health hazards.
Processed foods often contain artificial preservatives to extend shelf life. Sodium benzoate, sulfites, and nitrates are typical preservatives. Some people have had harmful effects to excessive additive use.
Many processed and preserved foods are high in sodium, which can cause hypertension. Sodium-rich diets raise cardiovascular disease risk.
Added sugars are common in processed foods such snacks, cereals, and drinks. Sugar raises the risk of obesity, type 2 diabetes, and other metabolic diseases.
Overconsumption and weight gain can result from processed food's high calorie and low nutritious value. Cardiovascular disease, diabetes, and several malignancies are linked to obesity.
Preservatives and chemicals in processed meals may harm gut bacteria. A diverse and balanced microbiome is essential for health, and changes can cause digestive and immune system difficulties.
Processed food diets may raise the risk of depression and anxiety, according to some study.
Some processed foods are healthful and can be part of a balanced diet. To maintain good health, people should prefer whole, minimally processed foods in their diets.