Thursday, January 02, 2014
1/4 c milk
1 lb american cheese
1 can rotel
cayenne to taste
salt & pepper to taste
Heat the beer and milk over medium, then add the cheese and whisk until melted. Add rotel and other ingredients to taste. If it's not thick enough, add a tiny bit of corn starch. It it's too thick, add a bit more beer or milk.
Serve warm with chips and veggies.
Monday, December 09, 2013
- 4 medium zucchini, shredded
- 1 medium onion, chopped
- 2 T butter
- 2.5 c vegetable broth
- 1/4 c half and half
- 3/4 teaspoon salt
- 1/2 teaspoon minced fresh basil
- 1/2 teaspoon pepper
- optional - pinch of nutmeg, pinch of cayenne pepper
In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
Use an immersion blender or transfer to a food processor / blender; cover and process on low until smooth. Return to the pan. Stir in the half and half, salt, basil, pepper, nutmeg, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.
Monday, May 27, 2013
Thursday, November 22, 2012
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream or half and half
1 Tbs fresh lemon juice, or more to taste
First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half.
In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.
3/4 cup butter
1 chopped onion
4 stalks celery
1 t sage
1 t thyme
1 t marjoram
1/2 salt plus more to tast
1 T fresh sage
1 c veg stock
Melt butter and saute celery and onion until soft. Add herbs. Then add bread and coat. Add stock until the bread is moist. The center may still be a bit crunchy but as it sits it will absorb. Refrigerate until ready to use.
Monday, August 13, 2012
- 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
- 1 Tbsp unrefined sea salt
- 1Tbsp caraway seeds
- Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 Tsp of the salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.
- Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off of the cabbage. This will take time and elbow-grease, so be ready to get your hands involved.
- Add caraway seeds
- Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2″ of space remaining at the top.
- Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises above the flat cabbage leaf. You will want to use a small pinch bowl or a shot glass as additional weight to keep the mixture down.
- Set the filled jars aside on a cookie sheet or in any other large, flat container with an edge so that if there is any spillover you keep it contained. Set the jars/cookie sheet aside in a secure place at room temperature where they will not be disturbed.
- Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid- this is normal but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below a water line. The weights should a lot help with this.
- After about one week, remove the weight and top piece of cabbage from the kraut, remove a thin layer of the top of the kraut and give it a taste. It should be sour but probably not “there” yet. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.
- Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.
Tuesday, August 07, 2012
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1/4 cup fresh basil
4 cups vegetable broth
½ bay leaf
½ cup flour
3/4cup Parmesan cheese
½ cup butter
2 cups skim milk
1 tsp salt
¼ tsp black pepper
Saturday, March 24, 2012
Yield: 4 servings
Time: About 1 hour, partially unattended
1½ pounds leeks, white and green parts separated
1½ pounds potatoes, peeled and chopped, trimmings reserved
1 medium carrot, peeled and chopped, trimmings reserved
1 celery stalk, chopped, trimmings reserved
Salt and black pepper
3 tablespoons butter
½ cup half and half
Chopped fresh chives or parsley for garnish (optional)
1. Put the leek greens and other vegetable trimmings in a medium pot, season with salt and pepper, and add enough water to cover the trimmings. Cover, bring to a boil over high heat, then adjust the heat so the mixture simmers gently.
2. While the stock is cooking, put the butter in a large pot over medium heat and slice the leek whites. When the butter melts, add the leek whites and season with salt and pepper. Cook, stirring occasionally, until they’re very tender and beginning to caramelize, about 20 minutes. Add the potatoes, carrot, and celery and continue to cook until they begin to soften, about 5 minutes.
3. Strain the stock and add enough of it to the large pot to cover the vegetables. Cover, bring to a boil over high heat, and adjust the heat so the mixture simmers gently. Cook until the potatoes are very soft, 15 to 20 minutes. Turn off the heat, add the cream, and purée with an immersion blender. Taste and adjust the seasoning, garnish with chives or parsley if you like, and serve. (Store leftover soup in an airtight container in the refrigerator for up to a week.)


Now ya can’t live in the South and not drink sweet tea, right? I must confess that even though I’m from the South, I love sweet and unsweetened tea. One of the great things about tea is that there are so many different varieties and so many ways you can drink it! Tons of flavors, different ways to sweeten it, you can add fruits, and you can add herbs.
It’s such a versatile drink and I think that is one of the many reasons it’s such a loved drink. This Sweet Southern Mint Tea is so refreshing!
Sitting on the back covered porch, I was craving some tea so guess what? I hopped up out of my seat and made some ’cause that’s what I do when I have a craving for something! You know I’m all about quick and simple. From time to time I do get a little extravagant, but with a home that needs so many projects done and work, I have to be smart and save my fancy recipes as my sister calls them until the weekend.
I have one ingredient that isn’t normal for iced tea, but I love it and it adds a punch to it. So let me share my recipe!
This post contains affiliate links for your convenience. You can learn more about my disclosures here.
Sweet Southern Mint Tea
- 1 gallon of water
- 5-6 family-sized tea bags
- Juice from 1/2 of an orange
- Honey (Y’all, we know sweet tea can go from sweet to downright syrup depending on taste buds. So start out with 1-2 cups and add according to your taste buds! 🙂
- Large square and round ice cubes (AKA “man cubes” you’ll find out why I call them that later in this post.)
When I went home last summer for one sister’s birthday and the other sister’s baby shower (yes, all in one weekend), one of my brothers-in-law had these huge ice cubes which he calls man cubes. Since then I’ve been in search of man cube trays. I’ve tried several, but none of them worked very well. I finally found a set of great man cubes that are square and round! Yes…little things make me happy. It’s the details!
To make the man cubes even better, I added slices of lemon in them so as the ice melts, you’ll have lemon slices in your tea. Yum!
I pour it into a glass beverage dispenser and time to drink!
Grab your glass of tea and let’s have a get together in the comments below! What’s your favorite summer drink?


Our Food packaging
When it comes to your food packaging it is essential to get this right as it presents your products in the best possible light. PACKWORKS has become one of the leaders offering you the best tailored solutions for food packaging with our vast range of products for the meat / food industry to enhance your product display and extend its shelf life.
Food Packaging product range
We supply a range of APET/PE Food Trays, ideally suitable for the packaging of meat, poultry and fish. Excellent sealing integrity of tray and film available in black or clear options, in a variety of sizes and depths.
PACKWORKS supplies plain, perforated and polypropylene Bakery Wrapping Film in various sizes for cakes, sandwiches, tortilla wraps and all bakery products including pies, quiches, pastries, biscuits and muffins.
All food products that are stored in boxes or crates require liners to be placed inside each box. These Food Grade Liners are available in a comprehensive range of thickness and sizes.
Flow Wrap Film is ideal for packing bakery products, cakes, confectionery etc. OPP Film is a great choice for preserving freshness in your products while providing exceptional clarity for the best presentation. The film is suitable for both food and non-food applications and is available in bespoke sizes to suit our customers’ requirements. The films […]
Foil Trays or Aluminium Foils can adapt to be both trays or containers with the aid of optional lids. This also includes your traditional takeaway packaging choices. Most popular are the Square, rectangle and round shaped foil trays/containers. These are an ideal packaging solution for fast food products. Favoured shapes and sizes are shown of […]
Resealable option: Suitable for all fresh foods (meat, fish cheese, bakery) Enables opening and closing several times Hygienic Easy for transport Suitable for freezing Leak proof option: Tight closure prevents leaking Not re-sealable, one use only Hygienic Easy for transport Suitable for freezing Custom printing: with your company logo for extra visual advertising
PACKWORKS supply a full range of Lidding Films to suit all trays in a variety of width’s. CPET APET FOIL
Ovenable vacuum bags makes the preparation of foods containing protein such as meat, poultry, fish and other food products, particularly easy and safe. Easy preparation: The packaged foods can be cooked in the package in the oven or the microwave. The taste and quality of the products are maintained in the package during the cooking […]
Used to enhance display of your food product and extend product shelf life. Ideal for use with all food products including meat, poultry, fish, fruit and vegetables. Stretch film is suitable for use with Heat Seal Overwrap Machines and hand wrapping. Food grade compliant. Available in various width’s. Thickness of 10, 12 and 14 micron.
This range is available in a variety of shapes, sizes and colours. Ideal for use by butchers, bakers, fishmongers for display storage and presentation of food. Made from EPS, these trays are strong, but lightweight suitable for use with manual or automatic packing applications and also stretch or shrinkable films.
This product provides many benefits to you and your customers alike. It ensures your product maintains maximum shelf-life with superior presentation. Shrink Bags provide enhanced visual clarity for retail purposes. This durable bag protects your product throughout the distribution process. Suitable for many food products including meat, poultry, fish and cheese. Available flat or on […]
Our smooth wall aluminium foil trays are recyclable. The perfect solution for butchers, retail, catering and the foodservice industry. We offer a comprehensive range in a variety of sizes and debts that can be used in the oven or freezer.
Whatever the product you are packing from Meat, Fish, Vegetables, Potatoes, Cheese etc. we have the pouch suitable for you. The benefit of vacuum-packed products is that their shelf life can exceed normal bagged or wrapped packages. We also have new Oven Vacuum Bags – Up to 220 degrees in stock. PACKWORKS supply a full range […]
Want to see our full product range? Download our brochure.
If you would like to speak to a member of our team to get a deeper insight into our full range of products, you can leave your details and we will call you right back.


Who we are and what we do
Food For Humans farm was born in 2014 from our passion for regenerative farming systems, it is split primarily into two parts, a french intensive market garden and a newly planted pick-your-own polyculture orchard. At Food For Humans farm we practice a blend of permaculture, biological farming and french intensive farming. This combination of approaches blends ,what we consider to be, the best from each of these systems into an abundant ecosystem which produces food of high nutrient density and exceptional flavour.
So what is french intensive market gardening?
French intensive market gardening was developed by parisian market gardeners between 1850 and 1900, these masters of horticulture fed the whole of paris and exported food to england and they achieved all this on just 6% of the land in paris, this hugely impressive feat was made possible by their development of intensive growing practices and season extension they also used so much aged manure and compost in their gardens that they were said to build their own soil, multiple crops were grown in the same area one after the other with no break between and glass was used extensively to protect tender plants and stretch the growing system . This is a very simplified version of their practices but it gives an idea of the bounty these masters produced.
And a polyculture orchard is….?
In its simplest terms a polyculture orchard is an orchard that has many different types of trees vines or bushes, a conventional orchard consisting of ,for example, apples is prone to pests and disease because once they get into your orchard they can move from tree to tree wreaking havoc, in our polyculture orchard we avoid placing trees of the same type next to each other and instead we have planted in rows but each row contains only fruit which is ripe within a 7 day period for ease of picking and the pests are confused by the apparently random planting pattern, what better way than to mimic nature.
This orchard will, as far as we are aware, be the first of its kind in ireland, however it is in its infancy and it is not producing fruit just yet.
There are some underlying principles that we use throughout our farm, we know that the life in the soil is there to perform beneficial tasks and that if we help them they will help us, an example of this is fungal organisms dissolving cobalt and bringing it to an apple tree in exchange for sugars, this allows the apple tree to use the cobalt to maintain a healthy immune system and keep itself free from apple scab. Nature has got these systems all figured out and here at Food For Humans farm we do everything we can to assist it.
Food for humans farm is run by Stephen Sinnott and his wife Brigid, he trained and worked as a plumber in cork until 2012 when he became fascinated with sustainable agriculture. His interests and objectives have evolved since then and Food for humans farm was born in 2014 from a desire to make a real difference in his local community by providing high quality food transparently and regeneratively.
Food for humans farm is in its early stages of development and the future looks bright, 2016 was a very formative and educational year as the farm built infrastructure and developing production systems.
The decision regarding organic certification was carefully considered and after research and discussions with experienced farmers we decided that the amount of paperwork and expense involved were not in keeping with our aim on the farm so we simply call ourselves chemical free.
Using chemicals to produce food has never been something we have considered and we leave it up to our customers to come to the farm and see how their food is produced, that is all the approval we need.
We are what some would call a microfarm, our vegetable production site is only 3.5 acres and less than half of that is actively being used but it means we have room to grow with our customer base, the biologically intensive methods which we use allow us to produce an enormous quantity of vegetables on our small land base without resorting to high mechanization.
Our Farm Objectives
Our aim at the farm is to provide healthy, tasty and affordable local food to as many people as possible while regenerating our farmland and having a lot of fun in the process.
That certainly sounds like a challenge and we wouldn’t do it if we didn’t love this stuff but we believe that small intensive farms are the way forward for fruit and vegetable production.
Making all this happen is a challenge but being efficient and embracing the use of appropriate techniques and technology has proven it is possible if the farmer is diligent and creative.
We will continue to research the most flavorful and nutrient dense vegetable and fruit varieties to serve the food lovers of Cork. We are continuing to build our infrastructure, customer base and finding the best ways to make our produce available. We would love to receive feedback and advice from customers and the general public, this will help us to improve consistently.


Once you’ve gone deer hunting and you’ve gotten your deer, you better believe that you’ll have plenty of deer meat to eat. Naturally, you’ll want to enjoy it in a variety of ways, so we have researched some of the many amazing ways to enjoy venison:
- Venison Chili – Paring ground venison with meat like beef and pork makes a unique and hearty meal. Make a big pot of the chili and have a bunch of friends over for a meal on a cold evening!
- Venison Roast – You can a venison roast for any special holiday or Sunday dinner. Cook your venison with bacon on a bed of vegetables like onions, carrots, potatoes, and celery. Once it’s done, you’ll be able to make delicious gravy with the pan drippings.
- Venison Steaks – When cooking steaks, it’s important to let your meat age a bit and cook it rare. Most people cook it with plenty of salt, as well as oil and butter.
If all this talk about cooking venison has made you hungry, then it’s time to go hunting! Deer season is happening right now, so have a unique South Carolina deer hunting experience at Cedar Knoll. When you hunt with us, you’ll be able to hunt on private land!


Welcome to the Artisan Food Products Network.
We are a new network of professional food organizations serving the artisan food products market.
The mission of the Artisan Food Products Network (AFPN) is to develop and promote the artisan food products industry in partnership with the Midwest Food Products Association (MWFPA).
AFPN develops new partnerships and new opportunities to grow the artisan food products market. Visit our ABOUT page to learn more.
Our network includes a growing list of industry leaders in food research, food development and manufacturing, food safety, and local-to-global logistics. Our network also includes world class food business education, mentorship, and investment programs.
Our first ARTISAN FOOD BUSINESS CONFERENCE was a great success. We made many new friends and established next steps to grow the network. The conference was held in collaboration with the Midwest Food Products Association Annual Convention on Nov. 29-30, 2017 in Rochester, MN.
Our network creates new opportunities for artisan food products and brands.


The G20 Summit is an annual gathering of world leaders to discuss global economic, political, and social issues. One of the highlights of the summit is the gala dinner, where world leaders come together to enjoy a meal and engage in informal discussions. In this blog post, we’ll take a look at the menu for the gala dinner at the G20 Summit.
The starter for the gala dinner at the G20 Summit is a dish called Paatram, which consists of foxtail millet leaf crisps topped with a yoghurt sphere and special chutney¹. This dish is light and refreshing, providing a perfect start to the meal.
The main course for the gala dinner at the G20 Summit includes a variety of dishes that showcase the diversity of Indian cuisine. Some of the dishes on offer include Vanavarnam (jackfruit galatte served with glazed forest mushrooms, little millet crisp and curry leaf tossed Kerala red rice), Paneer Lababdar, Potato Lyonnaise, Sabja Korma, Cashewnut Makhana, Penne in Arrabiata Sauce, Jowar Dal Tadka, Onion Cumin Pulao¹.
The dessert course for the gala dinner at the G20 Summit includes a range of sweet treats that are sure to satisfy any sweet tooth. Some of the desserts on offer include Madhurima (cardamom scented Barnyard millet pudding, fig-peach compote and Ambemohar rice crisps), Jalebi, Kuttu Malpua (Uttar Pradesh Special), Kesar Pista Rasmalai (Odisha Special), Warm Walnut and Ginger Pudding¹.
The menu for the gala dinner at the G20 Summit offers a diverse range of dishes that showcase the best of Indian cuisine. From light and refreshing starters to hearty main courses and indulgent desserts, there is something for everyone to enjoy.


The Greenhouse Tavern
2038 E 4th Street
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The Good Food 100 Restaurants is a new, annual survey and list of U.S. restaurants – fast casual, fine dining, food service and more – designed to educate eaters and celebrate restaurants for being transparent with their purchasing practices.
Cavaliers vs. Celtics: Eastern Conference Finals Primer
This season, the Celtics won 53 games to finish with the East’s top mark – and the right to host the World Champs on Wednesday night. While we gear up for another showdown with the Boys from Boston, here’s a primer that might help spell out the series …
50 Things to Eat and Drink in Greater Cleveland: Chefs and foodies make their picks
Every year, we choose 50 dishes and drinks from Cleveland restaurants and bars that have delighted, intrigued or simply amazed us. This year, we flipped it a bit: We went to the true foodies who live and breathe good eats - chefs, restaurants owners, food bloggers, bartenders and others. Here's the 2017 edition of 50 Things to Eat and Drink in Greater Cleveland.


PRODUCTS & SERVICES
LOCALLY MADE PRODUCTS
We are a local general store that is dedicated to connecting great customers with the best local food makers and growers. We are proud to offer a wide variety of fresh, locally sourced products that are sure to delight your taste buds.
Fresh & local veggies
Our produce is always fresh and picked at the peak of ripeness, ensuring that you get the best possible taste and nutritional value.
All grown locally by Shirley's Greenhouse and The Honest Box.
For those who love meat
For those who love meat, we have a variety of options to choose from. Our meat is sourced from local farmers who raise their animals with care and attention to ensure that they are healthy and happy. We offer a wide range of cuts, including beef, chicken, pork, and more.
To satisfy your sweet tooth
We have a great selection of baked goods that are made fresh daily. From bread and pastries to cakes and pies, we have something for everyone. And if you're looking for something savory, be sure to check out our daily soup offerings, which are made fresh each day using locally sourced ingredients.
COFFEE & DRINKS
Grab a cup while you shop
In addition to our food offerings, we also offer a great selection of coffee and tea made to order. Whether you're looking for a latte, cappuccino, or a cup of your favorite tea, we have you covered.
Stay for a comforting lunch
Every day, we prepare a different soup that's packed with nutrients and bursting with flavors. e take great care in selecting the best ingredients to create a wholesome and delicious soup that's perfect for any day of the week.
PLUS EVEN MORE
Find more local goodies in store
At The Farm Table Market, we are committed to providing our customers with the best possible products and service. We believe in supporting our local farmers and food makers, and we are proud to offer a wide variety of locally sourced products that are sure to delight your taste buds. So come on in and explore our gallery of products today!


Looking To Lose Weight But Not Starve Yourself?
Revealed! The Secret To Long Life And Good Health Is In The Foods We Eat
In a world where fast food and refined food is unfortunately becoming part of everyday life it is important now more than ever to be aware of what you are eating and how it affects your lifestyle.
The word diet is often associated with weight loss but diet is actually a make up of what you eat more than how much you eat. What you eat can affect your mood,health and the confidence you have with yourself and your body.
A healthy diet will allow you to lose weight naturally as your providing your body with nutrients and foods that it has been primed to handle over 1000's of years! One such healthy diet that will improve your lifestyle is the Mediterranean diet!
This diet follows the dietary habits of the region, namely Spain, Greece and Italy. You may have noticed that people from these parts tend to have a great figure and healthy glow and this is down to a diet that has been ingrained in the culture of these countries! The best thing about this style of eating is that the food is so scrumptious, healthy and filling and we all know how the Italians are about food - only the best will do!
Within this android app you will learn everything you need to know to enjoy life and become healthy at the same time
Learn Exactly What mediterranean food Are Best For Health
Discover The Keys That Make This Diet So Popular
Practical Advice On Meals And Preparation - mediterranean recipes, mediterranean cuisine
How To Shop Smart And Buy Foods That Are Nutritionally Sound
And Much, Much More..
So go on, download this today and get ready to start living a full and healthy life without starving yourself. And make your dream body a reality like so many people already have by learning and applying the Mediterranean Diet.


Fresh Subs Available
Made with fresh white or brown buns or rye bread.
Try our very own Smoked Roast Beef or Smoked Roast Pork, you won't be disappointed.
Join our FREE Sub Club today!
PROPANE GRILL OR CHARCOAL SPITS FOR RENT
$100.00 +HST (With meat booking)
$150.00 +HST(Without meat booking)
*Note: Charcoal & Propane are not included, but can be requested. Fees vary.
Note: All rentals must be pre-paid, in person. We require 1 week's notice of cancellation, or the rental fee will not be re-imbursed.


Delivery & FAQs
Frequently Asked Questions
Where does the magic happen?
All of our items are made from scratch in our (registered and insured) home bakery. All baking and decorations are made in small batches by hand, they look and taste better this way!
We use fresh butter, free-range eggs, premium flour and pure and natural flavour extracts to make sure that they have that delicious home-baked taste every time.
I have a design idea already, can you make it?
Yes, I would be happy to be sent images from my own gallery or those of other cake artists to use as inspiration but will never completely copy another design out of respect for the original designer.
We like to put our own stamp on our designs here!
What sizes of cake are available?
Cupcakes are available in two sizes: 1.5” mini cupcakes or 2.5” cupcakes. Larger cakes are available in 3”-12” diameter round or square tiers.
All tiers are a very generous 4” deep, unless the design specifics are different for your particular cake. Click here to access full flavours and price guides.
How should I store my cake, and how long will cakes stay fresh for?
All of our cakes are baked fresh for your order and we do not use any artificial preservatives, this means that cupcakes are at their best for 2-3 days from delivery, while large cakes will last for up to 10 days.
Your cakes should be kept in an air-tight box at room temperature. Do not store them in the fridge, unless your cake is made with a meringue buttercream.
Icing discs, if stored in the correct manner, will last around a year. Your set of discs will come with a best before date of at least 6 months.
I have allergies, can you cater for my special dietary needs?
We use ingredients containing gluten and nuts in our kitchen, so unfortunately, it would be impossible for us to prevent traces being present when we bake and decorate. Therefore we do not make gluten free cakes, or recommend our products if you have a severe nut allergy.
The Creative Kitchen is certified as a Halal Food supplier and we hold a Level 2 Certificate in Food Hygiene.
Where do you deliver to?
Large cakes, cupcakes and cake pops are hand-delivered across the UK via courier. Prices start from just £4, are based on mileage from Sutton (SM1) and the weight of your items.
Cookies, and Icing discs are posted out via Royal Mail. Prices start from £3.50 and are based on the weight of your package.
Do you offer a set-up service for events ?
Yes, we offer a full delivery and set-up service for events and weddings which includes: stacking tiered cakes, supplying & assembling stands and arranging cupcakes/mini cakes.
What else can you do?
We are able to offer custom packaging and labels with our in-house design and printing service.
We can create invitations, labels, flavour cards, company branding and personalised gift tags matching your baked goodies or your theme.
Do you have a minimum order?
Yes, as our products are bespoke & home-made, we bake & create to order!
Therefore minimum quantities for order are: 12 cupcakes, 24 mini cupcakes, 12 cookies, 10 cake pops and for larger cakes a minimum value of £40
How much notice do you need?
We recommend planning your cakes at least 2-3 weeks in advance as that will give us enough time to get your design details just right. At busy times of year, this will also help to ensure we can reserve your date for you!
Icing discs can be designed and posted within 4-5 days of ordering, but can also be ordered months in advance.
How do I pay for my order?
All payments must be received in full before delivery.
For large celebration cakes such as wedding cakes, a 50% deposit is required to confirm an order and the remaining balance must be paid at least 1 week prior to delivery. This enables us to get to work early on creating your cake and purchase all the necessary ingredients & accessories.
Payments can be made via Paypal or BACS.
Can I change my order?
Yes, within reason! You will need to get in touch as soon as possible to make any amendments to your order. We will always try to accomodate changes if it's not too late!
Do you run workshops?
Yes, we offer fun, hands-on cupcake decorating sessions for groups of adults and children at a suitable venue of your choice.
Sessions last 1-2 hrs depending on your requirements. All equipment is provided, however there is a minimum booking of 4 people..
Get in touch with us to find out more!


Your health is important, and one of the easiest ways to maintain your health, is by monitoring your diet. Easier said than done, am I right? Below are some SIMPLE ways to changer your diet to be healthier.
The pace at which you eat influences how much you eat, as well as how likely you are to gain weight. Be mindful of how fast you are eating.
EAT WHOLE GRAIN
You can easily make your diet a bit healthier by choosing whole grain bread in place of traditional refined-grain bread. Whole grains have been linked to a variety of health benefits, including a reduced risk of type 2 diabetes, heart disease and cancer.
Greek yogurt contains up to three times the amount of protein found in the same amount of regular yogurt. Eating a good source of protein helps you feel fuller for longer, helping you manage your appetite and eat fewer calories overall!
Eggs are incredibly healthy, especially if eaten in the morning. They are rich in protein and many essential nutrients. Eating them increases feelings of fullness which can help you to consume fewer calories.
MAKE A SHOPPING LIST
Not knowing exactly what you need from the store makes room for impulse buying, while hunger can further exacerbate your impulses. To make sure you don’t give in to your impulses, plan ahead and write down what you need beforehand. By sticking to your list, you will not only buy healthier items but also save money and have healthier foods around the house.
INCREASE YOUR PROTEIN INTAKE
Protein is often referred to as the king of nutrients, and it does seem to have some superpowers. Increasing your protein intake can help your body stay full longer. Aim to add a source of protein to each meal and snack. It will help you feel fuller for longer, curb cravings and make you less likely to overeat.
–Bake, or roast instead of grilling or frying
–Take Omega-3 and Vitamin D Supplements
-Replace Your Favorite “Fast Food” Restaurant
-Try at Least One New Healthy Recipe Per Week
-Choose Baked Potatoes Over French Fries
-Eat Your Greens First
-Eat Your Fruits Instead of Drinking Them
-Cook at Home More Often
-Stay Away From “Diet” Foods
-Get a Good Night’s Sleep
-Popcorn Instead of Chips
The Bottom Line
Completely overhauling your diet all at once can be a recipe for disaster. Instead, try to
incorporate some small changes to make your diet healthier. And remember, most important, everything in moderation.
For more, visit healthline.com


Meal times are a very important part of a resident's life, and at Shalom Manor, we take great pride in being able to serve nutritious and delicious home cooked meals to our residents. Ethnic meals are our specialty! Our dietitian reviews all menus for its nutritional content. We offer many therapeutic diets to meet the nutritional needs of our residents including diabetic, renal, and dysphagia menu plans.
Meals are served in small intimate dining rooms by our friendly and dedicated staff. Residents may invite family or friends to join them for an intimate meal in their own Resident Home Area.
Snacks are served three times a day in each of the Resident Home Areas. Family and friends can bring their loved ones to the new Breezes Café for an excellent cup of thee or koffie and a treat (lekker gebakte). There are also many special events that take place throughout the year such as Theme Days and Holiday Celebrations, that provide residents and their families with an opportunity to socialize together. Food is always a big part of any celebration at Shalom Manor.


Breakfast is served as each child arrives. If your child has not arrived by 9:15 a.m., breakfast will not be served to your child. If your child is dropped off after 9:15 a.m., you will need to serve breakfast to your child before dropping your child off.
Lunch is served from 11:15 a.m. to 12:00 p.m. If your child has an appointment during lunchtime, you will need to feed your child lunch before returning. If your child is not dropped off before 11:00 a.m., lunch will not be served to your child.
Afternoon snack is served from 2:45 p.m. to 3:15 p.m.
do not send food with your
Child in the morning.
If you would like your child to eat before they arrive, that is perfectly fine. When food is sent with your child, it often causes arguments between the children. If you do send food with your child to finish, the food will be discarded, and the child will eat breakfast from my home with the other children. Sorry for any inconvenience, but I must do what is fair to all of the children (and follow the guidelines set by the Food Program).
You are always welcome
to bring treats
for your child's birthday or for the holidays,
as long as there are enough
for all of the children. Please let me know what day you will be bringing snack, and I will let you know the expected number of children for that day:)


Apple cider vinegar has been touted as a miraculous elixir for everything from promoting gut health to aiding in Weight Loss. But what is the science behind using apple cider vinegar for weight loss, and how much should you drink to see results?
First, it’s important to understand what apple cider vinegar is. Simply put, it’s a vinegar made from fermented apple juice. During the fermentation process, the natural sugars in the apples are converted into alcohol, which is then further fermented into acetic acid, the active compound in vinegar that is responsible for its many health benefits.
One of the most significant benefits of apple cider vinegar is its potential to aid in weight loss. Several studies have suggested that acetic acid can help to suppress appetite, increase metabolism, and reduce fat storage. One study published in Bioscience, Biotechnology, and Biochemistry found that participants who consumed 1-2 tablespoons of apple cider vinegar daily for 12 weeks experienced weight loss and a decrease in body fat percentage.
So, how much apple cider vinegar should you drink to see these weight loss benefits? While there is no one-size-fits-all answer, many experts recommend starting with 1-2 tablespoons of apple cider vinegar mixed with water and consumed before meals. This can help to suppress your appetite, leading to reduced calorie intake and potentially aiding in weight loss.
It’s important to note that consuming too much apple cider vinegar can have harmful effects on your health. Excessive consumption can lead to enamel erosion, digestive issues, and low potassium levels. It’s always best to start with a small amount and gradually increase it if you feel comfortable.
Additionally, it’s crucial to choose the right kind of apple cider vinegar. Look for raw, unfiltered apple cider vinegar that contains the “mother,” which is a colony of beneficial bacteria and enzymes that give the vinegar its cloudy appearance. This type of apple cider vinegar contains more beneficial compounds and is considered more effective for weight loss.
In conclusion, the science behind using apple cider vinegar for weight loss is promising, but it’s essential to consume it in moderation. Starting with 1-2 tablespoons of apple cider vinegar mixed with water before meals may help to suppress your appetite and support weight loss. However, it’s always best to consult with a healthcare professional before incorporating apple cider vinegar into your weight loss regimen.


Enjoy a wide variety of delectable meals on the entree menu at Mimi's Retreat! From chicken to fish, you're sure to find something to satisfy your hungry stomach's rumblings. We use local meat and produce. Most of our things are made on-site and by hand and we make our own sauces. Visit us
today for the best food in Auburn!
Pair your meal with one of our handcrafted beers or IPAs! We have over 100 varieties of beer in stock. If there is a beer you like that is not in stock, we will try to get that item in just for you. Come join us for our annual beer tasting the Saturday of Labor Day Weekend. This is an annual event put on by Five Star Distribution, all proceeds from this event goes to Habitat For Humanity of Dekalb County!
to download our full menu! Call us at 260-925-2008 to find out about our daily drink specials!
DINNER INCLUDES FRENCH FRIES OR BAKED POTATO AND A BASIC SIDE


Production Supervisor - Food and Beverage
Indonesia - Jakarta Raya
Sari Rasa Group
Closing on 20-December-2019
- Monitoring daily production target and work in process.
- Responsible for all production process and result.
- Controlling and analyzing material stock and requirement for production process.
- Coordinating with other department for material requirement.
- Coordinating with PPIC for preparation of plans and production schedules.
- Preparing schedule for crew and conduct daily briefing.
- Making weekly and monthly report.
- Age maximum 35 years old
- Minimum Bachelor degree preferably in Food Production / Hospitality.
- Experience minimal 3 years in production process, preferably in F&B retail or FMCG.
- Good knowledge of food production machine is an advantage.
- Good knowledge of production management, HACCP, and food safety.
- Strong analytical, detailed, good follow up.


There are many varieties of pulses, such as moong, lentils, urad, tur dal, etc. Very few of these pulses are consumed regularly. By doing this, you are not able to take advantage of the nutrients and benefits arising in these pulses.
There are many varieties of lentils and all of them also have different benefits to the body.
Benefits of pulses: Today (10 February) is 'World Pulses Day 2021'. Every year this day is celebrated all over the world. From this, it can be estimated how the importance of lentils for staying healthy. Every year World Pulse Day is celebrated under a special theme. The theme this time is 'Nutritious Seeds for Sustainable Future'. On this day, people are urged to donate along with consuming lentils and create awareness about the benefits of lentils.
Every Indian consumes pulses with great enthusiasm. Do not eat dal-rice or dal-bhat, so the food seems incomplete. Two-three types of pulses will be found in every Indian kitchen. However, lentils have many varieties and each lentil has its nutritional value and health benefits.
Lentils have the highest protein content. Lentils are the main source of Vegan Protein for vegetarians. The nutrients present in different types of pulses provide many benefits to the body. In such a situation, pulses from children to elders must be eaten. Protein is necessary to keep the eyes of children healthy, so make sure to include it in their diet. For this, you can also cook 4-5 pulses together. Here we are telling you about the nutritional elements of some varieties of lentils and their benefits…
Benefits of chana dal
When the gram dal is prepared by adding a spoon of onion, garlic, tomato, cumin, etc., the enjoyment of eating doubles. The dietary protein content is very high in Chana dal. It also contains minerals like copper, manganese. If you want to avoid diabetes, then definitely take gram dal.
Benefits of Masoor Dal
Masoor dal is pink in color. Its intake also has many benefits for health. People who have complaints of Bile Reflux should also take lentil lentils. Not only this, but it also improves blood flow in the body.
Benefits of Moong Dal
Moong dal is consumed by many people and it is a diet-friendly dal. It has very low-calorie content and is rich in iron and potassium.
Benefits of Kabuli Dal
People consume Kabuli Dal very rarely, but you do not know that it is very beneficial like other pulses. If your body is deficient in hemoglobin level, consume this pulse regularly for a few days. It is also rich in iron and folic acid.
Benefits of Urad Dal
Most people make yogurt-big with urad dal on Holi or any special day, but do not consume it regularly. If you do this too, include it in the diet too. Plenty of protein and vitamin B are found in this lentil.
Benefits of Tur Dal
Tur dal is also called arhar dal, which people consume the most. People cook more by mixing it, especially with lentils. This dal is cooked quickly with gram or moong dal. It also tastes better when compared to other pulses. This pulse contains an abundance of complex dietary fiber, which removes the problem of constipation. In such a situation, you will not feel difficulty in having bowel movements in the morning.
Benefits of Green Moong Dal
This dal is not in pieces but is like a small round two. It has very low calories and the highest calcium content. Moong dal strengthens bones.
Benefits of Lobia Dal
This pulse is also called Black Eyed Peas, which is rich in protein, mineral zinc. Men must eat this pulse because zinc is very important for men's body and sources of zinc are also very less.
Benefits of Soya Dal
You must have consumed many things made from soy. In addition to soy milk, soy chunks, you should also start eating soybean lentils. It contains essential vitamin D, high amount of protein, which is very beneficial for the health of the eyes, bones.


Flour is a staple ingredient in most of our meals, but we rarely think about it. It’s both a necessary and an intriguing part of cooking. Let’s understand about how an innovative technology that’s going to change the way we produce and consume flour!
Why we need to change the way we consume flour:
1. SUPPLY CHAIN: To get flour to your table, wheat must be grown, milled, and transported.Wheat is grown by farmers, who sell it to local millers. After being milled, the flour travels long distances every day to get to distribution centers where it is stocked. From there, it goes to regional stockists and finally reaches your grocery store shelves. This whole process is very carbon-intensive due to the miles traveled by the trucks every day.
“The typical consumer company’s supply chain creates far greater social and environmental costs than its own operations, accounting for more than 80 percent of greenhouse-gas emissions and more than 90 percent of the impact on air, land, water, biodiversity, and geological resources.”
Bové, A. and Swartz, S., 2016. [online] http://www.mckinsey.com. Available at: <https://www.mckinsey.com/capabilities/sustainability/our-insights/starting-at-the-source-sustainability-in-supply-chains> [Accessed 11 October 2022].
2. FRESHNESS: We’ve all heard of the importance of using fresh, high quality ingredients in cooking, but have you ever really considered why?
For example, would you rather have instant coffee or freshly ground coffee? Fresh, right? It’s the same for flour. Having fresh flours make a huge difference in taste and texture. Bread made with freshly milled flour has a better texture, flavor, and stays fresh longer because it contains more natural oils than bread made from older flour. It’s good sense: fresh is better!
3. WHOLESOMENESS: Wheat is made of 3 parts namely fibre rich-Bran; nutrient-packed core-Germ; & starchy carbohydrate-Endosperm.
Flour is made from 2 different technologies. One is the old-fashioned stone mills where the 2 stones crush the wheat wholly keeping all the nutrients, proteins & essential oils intact however the presence of natural oils makes this flour of limited shelf life. The second way is to produce flour with roller mills, which is the modern way of milling. The steel rollers strip away the oily germ and peel the bran producing a white endosperm flour with a long stable shelf stable. Today most of the flour worldwide is made with this technology.
To answer these 3 critical problems, we have combined the old world of wholesome flour with the technology of today. We’re proud to present the world’s first flour grinding and vending machine, Floura.
Floura is an easy to use, automated flour grinding and vending machine. It grinds whole grains into wholesome flour with stone milling technology, in just a few minutes. Floura comes with a built-in touchscreen display that allows you to choose the type of flour you want to grind, how much, and how fine. All you have to do is select your preferences & Floura will take care of the rest. Floura grounds your flour only after you order, which means that it’s as fresh as it gets.
Now let’s understand how Floura helps us to create a sustainable flour:-
With Floura, we want to build a resilient flour supply chain bringing in all the stakeholders—from like-minded farmers who cultivate grains in a more planet-friendly manner to milling it locally and partnering up with local independent bakers to create the freshest bread. This way, opting for genuine fresh flour can benefit the planet. It will also help funnel money back into the local community via entrepreneurship and job creation.
With this new ecosystem your bread will be fresher, communities will benefit, and you’ll be helping the planet by using fresh flour.


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ATHLETE’S BLENDTM was designed with the most ingredient conscious athlete in mind. Each serving provides 30 grams of organic, non-GMO plant based protein which supplies a complete range of essential amino acids and helps to build and repair body tissues.
In combination with the naturally occurring amounts, each scoop delivers over 8 grams of L-Glutamine and a whopping 7 grams of vegan BCAAs to assist in muscle repair following exercise. Last but not least, is an additional family of complementary ingredients that includes Taurine, Zinc, and Beet Root
Best of all, ATHLETE’S BLENDTM delivers all of the above without compromise. Like all Iron Vegan products, it maintains its commitment to organic, non-GMO proteins and to all-natural formulas that are certified vegan, kosher and gluten free. THE SAME GREAT TASTE ATHLETE’S BLENDTM follows in the footsteps of our SPROUTED PROTEINTM. Gone is the gritty, grainy mouth feel of a typical vegan protein. In its place is a smooth, delicious flavour and a creamy texture that will almost certainly surprise you.
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Medicinal Ingredients per 1 Scoop
Organic Sprouted Brown Rice Protein 26 g
Organic Fermented Pea Protein Isolate (Pisum sativum – Seed) 10 g
Vegan Fermented L-Glutamine 6 g
Vegan Fermented L-Leucine 600 mg
Vegan Fermented L-Isoleucine 300 mg
Vegan Fermented L-Valine 300 mg
Taurine 250 mg
Beet Root (Beta vulgaris) 100 mg
Quercetin (Styphnolobium japonicum – Flower) 35 mg
Zinc (Zinc monomethionine) 5 mg
**Piperine (Piper nigrum – Fruit) 2 mg Organic Vanilla Flavour, Apple Pectin, Xanthan Gum, Organic Stevia Leaf Extract.
Only logged in customers who have purchased this product may leave a review.


We found Bolivia’s cuisine to be palatable but not fantastic. Street food is widely available but is almost always deep fried, using oil that’s days old judging by the smell of it. We dabbled a little but are ashamed to admit that we preferred the gringo food joints.
La Cueva – La Paz
A tex-mex restaurant on one of La Paz’s busiest streets for restuarants. We ventured in one lunchtime and were delighted with the mahoosive portions. Chilli con carne is a bit of a favourite of mine and their homemade version did not disappoint. In addition to rice it was also served with tortillas, nachos, guacamole and salad. Alison opted for enchiladas which matched my choice in portion size as well as flavour. We dawdled out like a couple of fat penguins and didn’t eat again until breakfast!
Cafe del Mundo – La Paz
A chic venue in the heart of La Paz near The Witches Market. Covering three floors, this Swedish run cafe come restaurant offers salads, burgers, cakes and coffees in a trendy but comfortable setting. There’s even beds you can lounge across on the second floor. The Ensalada Tropicana was a favourite of mine but you really can’t go wrong with anything on the menu here.
Fanta Lady – Jupapina
Ok, so not technically an eating establishment but we had to mention Sabina who runs a shop in Jupapina, near the camspite we volunteered at. We visited her almost every day, sometimes just for an ice-cream, other times to stock up on eggs, bread, yoghurt or beer. She is just the sweetest lady, always welcoming us with a smile and practising her English on us.
Alexander Coffee – La Paz
One charming aspect of Bolivia is the lack of consumer giants like Starbucks or McDonalds. The closest thing to a coffee house is Alexander Coffee which we frequented at least weekly. Their cinnamon rolls are tremendous (and huge), especially paired with a cappuccino which is always on a 2-4-1 offer. This is also the place we tried Huevos Rancheros for the first time which is actually a Mexican breakfast, but who cares about that, it was damn tasty.
Not specifically a Bolivian fruit as it’s widely available across South America, but we’ve included it here as we tried it for the first time in Bolivia. Its skin is almost scale like, think of it as a rather ugly looking avocado, but once you’ve torn through that you’ll be rewarded with sweet fleshy chunks of goodness. It is seeded so be careful there, Alison and I shared one as they’re pretty big, and looked like a couple of cavewomen as we ripped into it with our fingers and spat the seeds straight back out of our mouths. Best eaten privately!
4060 – Potosi
In the world’s highest city, this restaurant shares its name with Potosi’s altitude. It was the busiest place we found during our short stay, filled with locals and tourists. We opted for Mexican food (again), enjoying the veggie burritos. We also popped in for a night cap after a trip to the movies, and by night cap I mean hot chocolate, which was divine!
Abi’s – Sucre
Belgian run Abi’s in Sucre was a panic decision after we’d endured a long bus journey from Potosi and were absolutely famished. At first we were unimpressed with the miserable waitress, too hungry to muster the energy to talk we both just stared off into space until our frapuccinos, (and yeah you guessed it) nachos and enchiladas arrived all at once. It did not take long for us to clear our plates!
This was our one successful attempt at street food. Again, salchipapas are not exclusive to Bolivia, originating from Peru but found in food carts all across the continent. It’s basically chips with slices of sausage and a spicy sauce sprinkled over them. We found a charming little spot on a pavement in Mallasa on National No Car Day to enjoy it, classily washing it down with a can of beer!
Sajama National Park
Our final entry made the list for experience rather than food quality. While roughing it in Sajama National Park we ate at a little tienda both nights; it was basically a shop come restaurant with a sheet of tarpaulin separating us from the family quarters. For a measly 13Bs we were presented with a hearty plateful of rice, chips and eggs. Certainly not a la carte but we welcomed the double carbs after a day of hiking.


Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
1.5 frozen bananas
2 medoolan dates
1 can of full fat coconut milk- only use the liquid part, not the cream
2 spoonfuls of cacao powder
Handful of mint leaves
Optional: 1/4 cup frozen riced cauliflower
- Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
- Place the rest of the ingredients except the cacao nibs and hemp seeds into the blender. The riced cauliflower is optional, but I like to add it because it makes the smoothie more frozen and thicker.
- Blend ingredients and place in bowl. Top bowl with cacao nibs and hemp seeds.


There are a lot of benefits to growing your food in your own backyard – for one thing, you’ll have peace of mind about the environment and conditions in which your food is grown. There are also studies that suggest that gardening is a great stress-relieving activity. Plus, you may save a little money on groceries when your plants are ready for harvest. Here are some nutrient-rich foods you can grow in your own backyard.
- Blueberries. These anti-inflammatory superfoods contain a lot of antioxidants and phytoflavinoids and are among some of the favourite fruits to indulge in according to doctors as they lower the risk of both heart disease and cancer. ‘Sunshine blue’ blueberries are an easy type of blueberry to grow in your own backyard. Ensure that the soil is highly acidic as well.
- Quinoa. Another superfood, quinoa is packed with both fiber and protein. A variety called “Brightest Brilliant Rainbow” is a good pick. It is a warm season crop that requires full sun to grow.
- Kale. This is a powerhouse vegetable, rated as one of the best vegetables for destroying free radicals in the body, which are linked to cancer and diabetes. Kale is great for adding into both soups and smoothies. Ensure that you keep the soil moist so that leaves stay both sweet and crisp.
- Garlic. Garlic is a powerful cancer fighter and something you can easily plant in your own backyard. A teaspoon or two of a high-nitrogen fertilizer will serve your garlic well.
- Chia Seeds. These superfoods have become quite popular lately. They are known for their omega-3 fatty acids that stabilize blood sugar, lower cholesterol and boost energy. They are great for adding into smoothies.
- Strawberries. Here is another superfood to grow in your backyard. To extend your harvest, try ‘ever-bearing’ varieties. Consider building a one inch poultry net around your strawberry plants to protect them from predators.
- Sweet Potatoes. Sweet potatoes are rich in antioxidants and are packed with vitamins, minerals and fiber. The ‘Bonita’ is a good variety to try – it is both sweet and nutty.
- Goji Berries. Another superfood that is making its way over from China is the goji berry, a fruit that is consumed dried, like a raisin. They pack a lot of punch – they are full of vitamin C, vitamin E, beta-carotene and lycopene. They can easily be grown in a container.
- Beets. This vegetable has been dubbed as “nature’s multivitamin’–they are known to fight against everything from the common cold to cancer. Don’t forget to also eat the roots, as they are edible, too, and just as healthy. Beets are low in calories but high in fiber, calcium and potassium. Golden beets are a popular alternative to the red beet, Chioggia beets are an heirloom variety coloured white and red in concentric circles, and Bull’s Blood beets are deep red with tasty leaves that make a great addition to salads.
Growing food in your own backyard is a fun way to stay engaged with and have awareness of your food source. Having an edible garden is a project that pays off in a very tangible way — you literally get to reap, and eat, what you sow!


i feel bad for not blogging properly in a while. that 'apology' one doesnt count haha, it was laaame
anyways, things i like beginning with the letter i:
ipods, igloos, icicles, ibex, ice storms (they exsist btw! when i lived in dallas we got ice storms to compensate for 0 snow), ibuprofen, ice age I, II & III & the real ice age of course, inner party system, idealism & being idealistic, ink, illusions, illusiveness, 'inny' belly buttons, iglu & hartly & imogean heap, ice cubes
I SCREAM YOU SCREAM WE ALL SCREAM FOR ICE CREAM ;)
i love ice cream! there was a period of time from about 2006 to about christmas 2008 where i was a vegan, & i took a quote right from the guy who was in the vegan hot dog eating contest with obama girl: "i don't eat things that cry". which is practically EVERYTHING. so no fish, chicken, burgers, cheese, milk etc. i basically ate pasta & fruit for 2 years. but every so often i just need some fucking ice cream. so i gave up & to celebrate had a huuuge baskin robbins sundae! it was the besttt
although the best ice cream i've ever had is from about.. 2004ish i think, we were moving back to scotland in august, so my mum was doing errands in mckinney one day & we went to baskin robbins. i don't think they do this in the uk (at least not where i live) but in the usa, there was always a 'flavour of the month' cleverly named to coincide with an event happening in that month, or a play on words of the month, or the season in which the month was in. anyways, it was july, & the flavour of the month was 'america's birthday cake' & it was THE best ice cream i've ever had. ever. it had pieces of a red white & blue cake, with sprinkles and cookie dough & the best vanilla ice cream, it was so good. especially with hot fudge sauce ;)
i'd probably kill to get a bowl full of that mother fucker again.


Everything Gingerbread gets a 2 thumbs up in this household.
Do you make a special breakfast on Christmas morning? We open our presents the night before. Often stay up way too late. Which inspires some serious Christmas laziness, lounging around in our jammies the better part of the morning.
As Gingerbread lovers, we'll happily nibble on cakes, cookies... anything you care to cook us! But the pièce de résistance for a super special holiday breakfast are these hot off the griddle Gingerbread Pancakes.
Gingerbread Pancake Recipe:
- 3 eggs
- 1/4 cup brown sugar
- 1.25 cups buttermilk ~ What's that you say? You don't have buttermilk? Join the club! Simply add a tablespoon of white vinegar or lemon juice to whole milk and voila! You've got buttermilk.
- 1/2 cup water
- 2.5 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1.5 tablespoons ground cinnamon
- 1.5 tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 4 tablespoons melted butter


Ricotta is quite a flexible ingredient and our local ricotta can easily be used when preparing salads, pastas and cakes. Salty or sweet? Purely up to You. Also, if one happens to be short on time, he/she can always get by, by simply adding sour cream and salt.
Ricotta can be added to cold or hot dishes like lasagne, cannelloni-pasta filling or strew into pasta sauces, grainy ricotta goes perfectly in various salads.
In basic cakes You can also replace quark with ricotta - they both act pretty much the same but ricotta stays creamier after baking. Ricotta can also be used to make ice-cream and Italian dessert semifreddo.
Here You will find a selection of recipes compiled by food-blogger Kristel Vokk. The only thing is that all recipes are in Estonian.. Maybe a translator will help.


At Target Fit, we know it is not always easy to make the right choices when it comes to food.
You don’t need to eat like a monk or train like an Olympic Rower to get real health and results from your training.
Making the right choices when it comes to food and doing the right quantity and type of training will be key for you in achieving your goals.
Here are 10 quick-start points for optimising your health and getting real results from your training:
- Cut out all processed carbohydrates (Sugars). Sweets, Biscuits, Cake, Soft drinks, Jam, Fruit juice, High sugar fruits, White bread, Breakfast cereal.
- Reduce un-processed carbohydrates (Starch). Rice, Potatoes, Bread, Pasta, Grain Foods.
- Increase your Protein intake Lean Meats – Chicken, Fish, Beef, Pork (preferably organic meats & limit processed meats), Eggs, Mixed beans (not Heinz Beans in sugar sauce), lentils & pulses.
- Stop drinking alcohol
- Eat more greens and raw vegetables Steam of Stir Fry your vegetables, green beans, broccoli, cabbage, Pock Choi etc. Half your dinner plate should be vegetables. Try and start eating a side salad along with your main meal five days of the week (dress with lemon juice and a drizzle of olive oil, not processed dressing).
- Cut down on saturated fats Not all fats are bad, Increase your Omega 3 Fatty acid intake (oily fish, extra virgin olive oil, avocado, coconut & flax seed oil etc).
- Start drinking more water Try and drink two litres of water per day and up to three litres on the days you are training.
- Exercise at a high intensity 3 times per week for 45 min. Swim, Brisk Walk, Jog, Cycle, Yoga for 45 min on 2/3 other days of the week.
- Preparation is the key, convenience is the killer. Prepare your food. Cook and prep food the night before and bring it to work with you, Fill your presses & fridge with loads of the good stuff (the more it is available and on hand to eat the more likely you will eat it).
- Get good quality sleep This is very important for obtaining optimal results from your training. Get to bed early. Remember you will get most of your results when you are at rest and your body is using the right types of fuel and foods to recover, not when you are training.
Please contact Target Fit today if you’d like nutrition planning advice.


Frozen Cat Food
Have you been looking for frozen cat food for an amount of time, but still in vain?
But, you don’t have to worry about that any more, for we will provide you the detailed product introduction and the reviews which definitely will help you a lot. An attentive look at our website will make your finding less time-wasting and energy consuming. Excellent at an unbeatable price, the cat food on this page is very palatable. What’s more, they have high protein content. And with the view to assisting you making your decision less hard, we have made a list of all the best reviewed and most reasonably priced cat food for you to choose from. If you are ready to buy one, then you can take our products into consideration.
Choose whatever you like now
1. Chicken Soup for the Cat Lover’s Soul Dry Cat Food for Adult Cat
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2. Chicken Soup for the Cat Lover’s Soul Dry Cat Food for Adult Cat
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3. CountryPet Naturals New Zealand Lamb Chicken Frozen Cat Food
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4. Instinct Raw Frozen Diet Beef Patties 6lb
5. Countrypet Lamb & Chicken Cat 1.5lb 16 Count
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Argh sorry have not up dated in what seems like forever. Just after my last post I came down with some vile plague and food was the furthest thing from my mind and anything that even resembled a smoothy made me want to sell the nutibullet on ebay and post it outta here 1st class. However it wasn't the end, Smallboy2 has now started school which has given me a little more time and we have worked our way through all the fish fingers and burgers we had in the freezer and I now have tupperware tubs filled with home made burgers, chicken strips, cod bites and meatballs in their place, the meatballs have been sampled and were a hit :) The rest will be hitting the plates in the next couple of weeks.
Baking is going okay, I have had all sorts of cookie and muffin flavour combos going on. I also tried my hand at cheese scones and lemon drizzle, the scones were awesome, the drizzle was a bit sad :( but in the absence of Kitkats and Jaffa cakes was still devoured.
Bedtime is the bomb nowadays if they are not asleep by 8 I get a bit disappointed, less than 6 weeks ago these kids were still tearing up and down the stairs at gone 10!!
Family time is top priority this week, time to get that nailed!
I will also be giving pasta sauce a whirl, tomato and basil and pesto.....as always wish me luck!
I'll leave you with my favourite cookie recipe, oh my word the chilled dough is so good it is tough leaving any for the oven. Jamie Oliver recipe pimped by me :)
Chocolate and Coconut cookies :)
45g plain flour
45g wholemeal plain flour
10g cocoa powder
100g golden caster sugar
1 large egg
25g milled flaxseed (optional)
25g porridge oats
1/4 teaspoon baking powder
50g milk cooking chocolate
Allow butter to soften at room temperature. Put in a bowl with sugar and beat with an electric whisk till you get a thick, creamy consistency. Add egg, beat in. Sieve in flour and then add all the other ingredients. Mix until smooth.
Spoon onto a piece of clingfilm and roll into a sausage shape about 7cm in diameter. Pop dough in freezer for 30 mins. You can now leave it in the freezer for as long as you like, then take it out leave it t room temperature for about 30 mins. Slice into 1cm thick pieces and pop on a nonstick baking sheet and cook at 190oc/375of or gas mark 5 for 8-10 mins a little longer if you like them crispy.
Oh yeah and......I lost 4lb :)


My parents bought 2 salmon ceaser salad and paid 30 DOLLARS for their dinner.. they got take out from East Providence. Do you think this is worth 30 dollars? 2 tomatoes cut in half and not even full to the top? A few pieces of lettuce, that doesn't even look fresh?...Read more
This is the second and last time my family and I will give this sorry excuse for a restaurant a chance. My wife and I went there last Saturday for breakfast. They were not over busy but a good crowd. We were seated promptly and we had the same waitress as the last time...Read more
gregs family restaurant in lowell,nc,28098 totally sucks,it has super slow service,so so food,that is either partially cooked or burnt,DONT WASTE YOUR TIME OR MONEY AT THIS SO CALLED RESTAURANT its a sorry excuse for a food establishment.I went with a couple friends...Read more
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Our Tetrad Plant Technology® provide a HUGE 25 grams of protein as well as astonishing health benefits. No matter what kind of diet you choose to follow protein is a component of every cell in our body to build muscle, repair tissues and produce enzymes, hormones and important biochemicals.
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Full of Fibre: Plant protein contains fibre which is made up of both soluble and insoluble fibre. Insoluble fibre helps our digestive system run efficiently. Soluble fibre keeps us feeling full and happy after we eat and also helps with a health heart.
No Naughties: Livestock used to produce whey proteins are often treated with hormones and antibiotics and this can be transferred to the whey protein. Tetrad Plant Technology® Protein uses premium ingredients and offers the best of nature for your health.
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A developer will submit a letter of intent to open an Italian restaurant in a portion of the first-floor commercial space available at the Dahlia in downtown Canby, a source confirmed to the Canby Now Podcast this week.
The source described the proposed restaurant as a “Neapolitan, East Coast concept” with a large wine selection and select pastries like cannoli. Neapolitan cuisine originated on the coast of southern Italy, but it includes many of the pastas, salads and other dishes you’d recognize.
This restaurant’s menu would include fried zucchini, mozzarella and calamari, Italian soups and salads, spaghetti, gnocchi, lasagna, beef braciole, chicken parmigiana, acqua pazza, bistecca and much more — all family recipes. Asked for a comparison, the source offered Maggiano’s Little Italy, a chain of casual-dining restaurants known for their Italian-American staples, generous portions and relaxed, family-style atmosphere.
The source spoke on condition of anonymity because they were not authorized to share publicly at this stage of the negotiations. They expect that the letter of intent will be submitted next week. The owner of the Dahlia, Hanlon Development, will then make the decision to accept or reject it.
An Italian restaurant has been at or near the top of the wish list for Canby residents for some time, including a literal wish list that was completed during a downtown visioning forum held at the Dahlia in October.
Want to support free, useful, locally produced journalism like this? Then consider joining our monthly membership program, Canby Now Plus, for as little as $1 a month! You’ll help us sustain and expand our work, plus you can get access to exclusive content, cool merchandise and other goodies. Thanks!


We've been going to the Hunan Restaurant for over 25 years...it's delicious and always fresh!
Best Chinese food in the Conejo Valley, period.
Food came hot and fresh it was great
Came within an hour and was delivered hot. Large portions thar can be stashed in the fridge for later. Delivered with a smile. Teriyaki beef sticks were very good and tender.
Order was ready to go when we walked in to pick it up. Food was delicious.
Food was excellent!
Great food and generous portions, as always!
Any questions please call us.
3825 E Thousand Oaks Blvd, Thousand Oaks, CA 91360
All Rights Reserved


Creative cooking from scratch every day… Open daily from 10am.
Cambo Gardens café serves vegetarian and vegan friendly food. We have indoor and outdoor seating spread across our Stables building and courtyards. We do not take bookings but if you are planning to bring a party of 8 or more people please contact us in advance to discuss.
The cafe is dog friendly with treats and belly rubs for good behaviour!
The cafe is run by Gillian Veal (of Parlour cafe in Dundee and The Parlour Cafe cookbook fame). The menu changes daily but centres on a choice of soups, tortillas, filled focaccias, a range of mezze salads and home made flatbreads and treats.
Contact email@example.com for more information.


Baking cookies requires two essential ingredients: some time and a good oven. If you have both, you are on your way. This is a family recipe that my mum and grandmother have followed for years. It’s incredibly easy to prepare and it’s 100% customizable. A sweet indulgence, ready to eat!
The Classic recipe:
1. In a large bowl, blend together one stick (or ½ cup) of butter, one cup of sugar (half brown, half white) and one egg until it has a creamy consistency.
2. Then add ¾ cup of flour, half tablespoon of salt, half tablespoon of baking soda and one tablespoon of vanilla.
3. Blend well and add one and a half cups of oatmeal.
4. Preheat the oven to 190ºC (375ºF). Grease cookie sheets.
5. Roll the dough into balls and place them 2 inches apart on cookie sheets.
6. Bake for 7-8 minutes.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a tray or metal rack.
Before baking, chill the dough for one hour in the refrigerator. I use parchment paper on the cookie sheets so they don’t brown on the bottom.
Make this recipe your own adding some cinnamon, ginger powder or lemon zest.
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A balanced diet goes beyond just the foods in your meals. After entering your height, weight and activity level, you're able to personalize your meal plan according to food preferences, allergies and specific dietary patterns. Low-salt foods contain g or less of salt per g. Eat as many vegetables as you can, ideally with a range of different colours represented.
Starbuck's, grande, % milk: calories; g fat; g carbs; g protein. Contrast, the scarce evidence from syntheses on self-regulatory skills points to a promising role of using such strategies in implementing a healthy diet. No doubt fruits and vegetables provide a great nutrition to the body. Most of the salt we eat comes from processed foods, so check the salt content of things like breakfast cereals, breads and.
Heart-healthy diet: steps to prevent heart disease. Some of these — even those labeled reduced fat — may be made with oils containing trans fats. Try to: a healthy breakfast into your routine. Vegetable oils such as sunflower or olive oil are healthy options to fulfill your body's need for fats. More than % of employees want healthy cafeteria or vending options at work, but fewer than half of employers provide them. Eat five portions of.
Although there are many foods that are exceptionally nutritious, many of them are not readily available in different areas of the country. Healthy food helps your body in minimizing the risk of cardiovascular diseases and helps your blood to flow smoothly. To include nutrient-rich and fibre-rich ingredients such as oats and wholemeal flour to reduce the fat and sugar content. Director of the nutritional sciences program at the of at. The was developed to provide a simple and reliable.
You should choose these foods most of the time: Heart disease is the number cause of death for women. On a low-carb diet, it is very important to eat enough fat. Start by eating slowly and noticing how full your stomach feels and stop before you are too full Do you feel out of control around food and regularly.
In the last years, obesity rates have doubled in adults, tripled in children, and quadrupled in adolescents. Getting your diet and exercise balance just right so that you stay healthy is a challenge we all face. Because if we aren't healthy, we can't be successful, either—at home or at work. A balanced diet consisting of lean meats, veggies, fruits, nuts, whole grains, dairy and healthy.
Vegan: eating pattern includes many plant-based foods such as vegetables, fruits, whole grains, nuts, seeds and beans. For those who don't eat meat and animal products for medical reasons or their personal belief, there is a wide range of biotin rich foods vegan people can include in their eating plan. Vitamin K is also needed for bone proteins. You don't need to make huge changes to eat healthier. In an attempt to help people determine.
But don't overdo it, as all fats are high in calories. Later in life, these overweight or obese people are at a higher risk for a myriad of diseases such as coronary heart disease, stroke, cancer, diabetes, high blood pressure, high cholesterol and osteoarthritis. Looking at food labels can help you make healthier choices. However, it is possible that a diet rich in folate may attenuate this risk. During this time, you will continue to provide the essential.
Healthy eating is useful for far more than just losing weight. Most of the carbohydrates that one consumes slowly release energy into the system, preventing an energy crash throughout the day. So what do you do when you cannot curb your cravings for food that you love and are not considered healthy for.
For example, vitamin C and animal protein enhance non-haem iron absorption, while tea, coffee and phytates inhibit it. Keep in mind that calories is not really a lot of food, so listen to your body and eat when you are hungry and stop when you are full. According to the of and, most eat far less dietary fiber than they should. Healthy eating also means getting nutrients primarily from food rather than from vitamins or other supplements. A wide variety of health.


WELCOME TO THE BISTRO ON STERLING
A PLACE WHERE FOOD AND COZINESS COMPLIMENT EACH OTHER
Here at The Bistro On Sterling, we offer lunch and dinner options. Also, we have a fantastic Saturday brunch! After a day with friends, stop by and sample some of our lunch portions including hand-made salads and small plates. Try a Bistro burger or a savory Cuban press sandwich with a hearty bowl of the soup du jour. If dinner is more on your mind, then sample a plate of Shrimp Tacos or New Orleans Pasta. Our seafood options will delight the foodie in you or give one of our pasta dishes a try, combined with a excellent wine pairing. We also offer a children’s menu for a perfect family dining experience. Vegetarian and gluten-free options are always available.


By Eric A Decker, Ryan J Elias, D. Julian McClements
Oxidative rancidity is a huge explanation for nutrition caliber deterioration, resulting in the formation of bad off-flavours in addition to bad compounds. Antioxidants are extensively hired to inhibit oxidation, and with present patron issues approximately man made ingredients and average antioxidants are of a lot curiosity. the 2 volumes of Oxidation in meals and drinks and antioxidant purposes evaluate foodstuff caliber deterioration as a result of oxidation and strategies for its control.
The moment quantity stories difficulties linked to oxidation and its administration in numerous sectors. half one makes a speciality of animal items, with chapters at the oxidation and safeguard of pork, chook, fish and dairy items. The oxidation of fish oils and meals enriched with omega-3 polyunsaturated fatty acids is usually coated. half studies oxidation in plant-based meals and drinks, together with fit to be eaten oils, fruit and greens, beer and wine. Oxidation of fried items and emulsion-based meals can be mentioned. ultimate chapters research encapsulation to inhibit lipid oxidation and antioxidant lively packaging and suitable for eating films.
With its wonderful overseas group of editors and individuals, the 2 volumes of Oxidation in meals and drinks and antioxidant functions is normal references for R&D and QA execs within the meals undefined, in addition to educational researchers drawn to nutrients quality.
- Reviews difficulties linked to oxidation and its administration in numerous sectors
- Examines animal items, with chapters at the oxidation and safeguard of pork, chicken and fish
- Discusses oxidation of fish oils and meals enriched with omega-3 and polyunsaturated fatty acids
Read or Download Oxidation in Foods and Beverages and Antioxidant Applications. Management in Different Industry Sectors PDF
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This quantity within the well-established equipment in Enzymology sequence gains equipment for the examine of lipids utilizing mass spectrometry options. Articles during this quantity disguise subject matters corresponding to Liquid chromatography mass spectrometry for quantifying plasma lysophospholipids: power biomarkers for melanoma analysis; dimension of eicosanoids in melanoma tissues; Noninvasive overview of the function of Cyclooxygenases in Cardiovascular HealthA designated HPLC/MS/MS procedure; Lipidomics in Diabetes and the Metabolic Syndrome; LC-MS-MS research of impartial Eicosanoids; Quantification Of F2-Isoprostanes In organic Fluids And Tissues As A degree Of Oxidant tension; size of goods of Docosahexaenoic Acid Peroxidation, Neuroprostanes, and Neurofurans; Enantiomeric separation of hydroxy and hydroperoxy eicosanoids through chiral column chromatography; distinctive Chiral Lipidomics research by way of Liquid Chromatography Electron catch Atmospheric strain Chemical Ionization Mass Spectrometry (LC-ECAPCI/MS); Shotgun Lipidomics by way of Tandem Mass Spectrometry below Data-Dependent Acquisition keep an eye on; identity of Intact Lipid Peroxides through Ag+ Coordination Ionspray Mass Spectrometry (CIS-MS); Quantification of Cardiolipin via Liquid Chromatography Electrospray Ionization Mass Spectrometry.
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Extra resources for Oxidation in Foods and Beverages and Antioxidant Applications. Management in Different Industry Sectors
F. (1980), Influence of alpha-tocopherol (vitamin E) on storage stability of raw pork and bacon. J. Food Protect. 43, 265±267. BUTTKUS, H. (1967), The reaction of myosin with malonaldehyde. J. Food Sci. 32, 432± 434. D. (2008), Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci. 80, 167±172. A. and RONCALES, P. (2008), Extension of the display life of lamb with an antioxidant active packaging. Meat Sci. 80, 1086±1091. S. J. N. (1996), Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
D. P. (1993), Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins. J. Agric. Food Chem. 41, 186±189. A. A. (2005), Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci. 70, 35±44. K. and KONDAIAH, N. (2004), Quality characteristics of loaves from buffalo meat, liver and vegetables. Meat Sci. 67, 377±383. A. and RONCALES, P. (2002), Ability of tocopherol, taurine, and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere.
1976), Effects of dietary fat and vitamin E upon the stability of meat in frozen storage. Proc. 22nd Eur. Meet. Meat Res. Work, 12, 3±6. , PEARSON, A. and GRAY, J. (1979), Influence of heme pigments, nitrite, and non-heme iron on development of warmed-over flavor (WOF) in cooked meat. J. Agric. Food Chem. 27, 838±842. M. I. (1985), Mechanism by which nitrite inhibits the development of warmed-over flavour in cured meat. Food Chem. 18, 1±18. , EYHERABIDE, A. and GRIGIONI, G. (2008), Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.


by Phil Baker
Several years ago I realized I had stopped eating ketchup with french fries. It wasn’t a conscious decision. I think I just liked the salty side just as it was, especially McDonald’s fries. Mmmm mmm. Plus I think ketchup has become so sweet and sugary it barely qualifies as a vegetable fruit anymore. Now, give me a hotdog and I’ll load that sucker up with ketchup, mustard, relish and chili. Most of this will end up on my shirt.
Foodies will tell you condiments are meant to enhance the flavor of food, not hide or replace it. They should give it a little kick or zest. But some food has flavor enough, no condiments required. Recently my wife made burgers that had tortilla chips, green peppers and salsa cooked right in the patties, sort of a southwestern slant on them. They. Were. Delicious. After my first one, I realized I didn’t need to stack it with all my usual hamburger toppings. There was plenty of fiesta flavor just by itself!
Is it possible we do the same thing with God? We augment our relationship with Him with Christian music, books by our favorite Christian authors, or even with church involvement. All these things aren’t bad. But we must be very careful not to make them a substitute for that relationship. They should enhance it, add flavor to it, maybe give you a little variety. But every once in a while the plain-Jane, no-frills, bare-bones, open-your-Bible-and-just-talk-to-Him experience should be enough.
So take Lewis the Lifeguard’s advice. Don’t drown your food!