In protest to the fact that Autumn is drawing near, this week I’m sharing my favorite summer recipe. It’s a simple, few ingredient salad that’s perfect for cookouts, labor-day parties, or really any occasion. Not to mention, it’s vegan/vegetarian friendly, and involves zero cooking! It’s also fairly filling on it’s own (due to the beans) so I personally love throwing some in a jar to pack for a healthy lunch on-the-go!
The other thing I love about this salad (other than the taste!) is how versatile you can be with the ingredients. The recipe down below is a variation of a salad that somebody else had brought to a family gathering- I loved it, but wanted to tweak it to fit my own preferences!
Along with the chickpeas, kidney beans, and cannellini beans, I choose to add diced pepper, cucumber, and onion simply because I think they all pair well together in terms of flavor. The original version contained corn, which I swapped for the cucumber- and sometimes I’ll switch up the color of the bell pepper just for fun too! The only veggie I wouldn’t recommend, are tomatoes- it might tweak the flavor profile a bit too much. Aside from that, it’s really customizable. Feel free to add whatever you like, and omit whatever you don’t!
- – 1 15 oz can of chickpeas
- – 1 15 oz can of kidney beans
- – 1 15 oz can of cannellini beans
- – 1 small red onion
- – 1/2 of a cucumber (de-seeded)
- – 1 bell pepper
- – 1 clove of garlic
- – 1/2 cup of fresh parsley
- – 1/4 cup olive oil
- – 1/2 cup red wine vinegar
- – 1/2 tbsp sugar (to balance the acidity of the vinegar)
- Open, and drain all three cans of beans. Rinse under cold water to avoid excess sodium intake*.
- Wash and dice the onion, pepper, cucumber, garlic, and parsley.
- Combine the beans and vegetables in a large bowl, and stir in the olive oil and vinegar.
- Add the sugar, and mix until ingredients are well combined.
- Chill, and serve! The salad should stay good in the fridge for about a week. I do not recommend freezing.
*If you prefer cooking your own raw beans to use, that works perfectly fine! I sometimes opt for that method to avoid excess sodium and preservatives, but using canned beans does cut down on the prep time considerably!


A keto calculator to calculate calories and keto macros ratio.
The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that enables the body to burn fats rather than carbohydrates for energy. Read more on ketosis.
Use our Keto calculator to calculate your daily calorie intake, macro-nutrients ratios and your BMR.
The keto calculator is also the easiest way for you to see and monitor the different signs of ketosis. That way, you can check whether or not the diet is working effectively.
What is ketone diet
The ketone diet and its many varieties have recently become more and more popular, and the reason can be attributed primarily to their (quick) effectiveness in the loss of excess kilograms (fat). In ketone diet carbohydrates represent a very low proportion of macronutrients consumed daily with food.
The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that enables the body to burn fats rather than carbohydrates for energy.
Where does the name ketone diet come from?
Ketosis is a biochemical process in which the body breaks down fatty acids to ketones. Ketones are produced when the body does not have the carbohydrate available and ketones become the main source of energy.
To reach the state of ketosis, the daily intake of carbohydrates should be limited to 50 grams or lower.
Glucose or ketones?
The human body can use glucose or ketones for energy. It is important to know that ketones satisfy the energy needs of the body in the same way as glucose. Forget the myth that carbohydrates are indispensable for energy! The human body does not need a gram of carbohydrates for survival, while fat and protein are essential for its existence.
How to make a Ketone diet menu?
In general, a typical Keto diet should contain about 75-80% fat, 10-15% protein and 5-10% carbohydrates.
A sample Keto menu
Here is an example of how should a keto meal look like: 150g of salmon, 200g of chard and a salad bowl. Of course you can get more creative with the food, but the main point is to include lots of fat, some notable amount of protein and little cabrohydrates. There are no other limitations.
Keto diet should be mainly composed of fat, the protein intake should be approximately 1 g / kg of body weight, and carbohydrates should add up to 50 g per day.
Eat when you’re hungry, but really only when you feel hungry.
Basic Foods for Ketone Diet
Starting with the ketone diet can seem complicated at first, especially in figuring out what you can and cannot eat. Surely, you’ll need to make a few changes with your usual grocery list, so you can comply with the demands of a ketone diet.
- different meat (it can be lean meat or meat with more fat content). This is a staple when you start with your keto diet. These are very rich in protein, which is necessary for preserving muscle mass in a low-carb diet. As much as possible, however, choose grass-fed meat as these are richer in antioxidants. You can find easily these in your local market.
- prosciutto, bacon, greaves
- butter, pork fat, beef tallow
- eggs with yolk, preferably of free-range hen,
- fish and seafood, in particular salmon, mackerel and sardines. These are the most keto-friendly options. Salmon, for instance, is rich in B vitamins but is carb-free. Fatty fish is also rich in omega-3 fats, which can help lower insulin levels. This works best for diabetic patients that are starting with the keto diet.
- vegetables (broccoli, cauliflower, cabbage, kale, spinach, shrimp, cucumbers, peppers, asparagus, courgettes, mushrooms, olives, avocados). These are low in calories and carbs but are very rich in nutrients. Vegetables also give you a balanced diet even while on the keto diet as they’re rich in antioxidants. These can also help combat free radicals that can cause cell damage.
- olive and coconut oil,
The choice of food is wide as opposed to other diets that prohibit many foods. With ketone diet, only sugar and starchy foods, that is, those that contain a lot of carbohydrates, should be excluded.
With this list of basic foods, the next step is to plan your meals. If you’re still at a loss as to where and how to start, it also helps to ask advice from a nutritionist.
Health benefits of Ketone Diet
Starting with a ketone diet isn’t just a fad or something that you should do because everyone else is on the boat. It’s always a good way for you to be on board with a healthier lifestyle. The ketone diet has many health benefits, including:
- increased concentration and mental capacity,
- improved physical capacity,
- reduction of blood sugar and insulin levels,
- improved cholesterol levels,
- improvemed health for diabetics,
- prevents the onset of Alzheimer’s disease,
- helps in the treatment of cancer.
The ketogenic diet is a low-carb and high-fat diet that’s set to bring in so many benefits to the individual taking it. Many have sworn by this diet because of its success in helping them improve their overall health through losing weight.
With this keto calculator and all of the information you’ve learned about it, you can be more confident about starting this healthy lifestyle. However, the best word of caution for you to remember is to take advice from a health professional whenever possible and whenever you’re unsure.


There is nothing better than good friends, good food, and a big slice of watermelon in the summer and this is exactly how we celebrated Elyse’s two years as an EOS Goddess.
To show her appreciation for EOS, Elyse invited the goddesses over to her house for a backyard cook out.
With specialty cheeses fresh from the Dekalb Farmer’s Market, including a delicious apricot spread, and of course a glass of wine (or two!) the party began out on Elyse’s outdoor patio. After the sole male of the group, Bob Frost, did the grilling, we enjoyed several good laughs and dined on grilled chicken, asparagus, spring salad and garlic-herb focaccia bread.
For dessert, Elyse served us up the most delicious treat - homemade Angel Food cake topped with sweetened strawberries and a scoop of Blue Bell vanilla ice cream!
The menu made all of our mouth’s water, but it was the good company that made this night so special. At EOS we are more than just colleagues. Spending time together outside the office makes for a FUN night!
Find more pictures on the EOS Facebook page!


Fresh Foods Trading is a Libyan company based in Misurata, Libya with several branches in the western region of Libya. It is an authorized agent for several international companies in the field of food industries. The company imports fresh and frozen fruits and vegetables in all kinds and distributes them inside Libya.
Fresh Foods Trading Company is keen to select the products very carefully with high quality that is the first and most important criterion in the choice of the products, particularly the ones imported to the Libyan market in the belief that our customers deserves these products. The company has a sales team and experienced marketing researchers to make the needs of the market and consumers available and their aspirations in terms of product development and efficiency, and the company has a fleet of transport equipped covering the entire western region of Libya.


Garlic Basil Mussels $6.95
Eastern black mussels sautéed in basil and garlic butter with diced tomatoes.
Peanut Butter Crusted Shrimp $6.95
Peanut butter battered shrimp dipped in crushed peanuts and fried.
Firecracker Chicken $7.25
White chicken breast, red bell peppers, sugar snap peas, basil and jalapeños stir fried in a spicy Sriracha sauce.
Diced Pork with String Beans $7.95
A traditional dish of diced pork and string beans sautéed with minced garlic.
Lamb Chop Roast $8.95
Six slices of roast lamb chops with traditional Mandarin sauce.
Caramel Custard $4.95
Old fashioned custard with layer of caramel on top.
Key Lime Calypso $5.95
Key lime mousse, vanilla genoise with white chocolate chips, chocolate weave texture, and chocolate “twinkle” morsel.
Grand Marnier Chocolate Cake $5.95
Sweet layers of chocolate mousse in between layers of moist chocolate cake topped with chopped almonds and Grand Marnier Liqueur.


The UK’s culinary scene is no longer a laughingstock. Sure, the good old fish and chips still hold a special place in our hearts (and stomachs), but a wave of innovative chefs is rewriting the narrative. We’re talking about restaurants that push boundaries, celebrate global flavors, and create dining experiences that are as much about fun as they are about food. Ditch the shepherd’s pie for a night, and get ready for a delicious adventure with these unique UK restaurants found from CJ Digital.
1. Shrub: Plant-based flair (Chester)
For an entirely different kind of indulgence, head to Shrub in the heart of Chester. This plant-based eatery isn’t just about virtuous salads. Shrub offers a vibrant global menu featuring everything from flavor-packed curries and innovative “small plates” to decadent vegan desserts. They also boast a stellar cocktail list and a covered terrace overlooking the city center, perfect for soaking up the atmosphere. Whether you’re a committed vegan or simply looking for a delicious and innovative meat-free meal, Shrub is a must-try.
2. The Underdog: Black Axe Mangal (London)
Forget pretentious tasting menus and stuffy service. Black Axe Mangal in Dalston is all about uninhibited fun and seriously good Turkish barbecue. Picture this: flickering flames illuminate a bustling open kitchen, where hunks of meat sizzle over charcoal. The air thrums with lively chatter and the intoxicating aroma of smoky spices. Their signature dish? Iskender – succulent strips of doner kebab bathed in tomato sauce, dolloped with creamy yogurt, and finished with a shower of fiery Aleppo pepper. Be warned, portions are legendary – perfect for sharing with a group of mates (and a healthy dose of post-meal revelry).
3. The Alchemist: The Wilderness (Manchester)
Calling The Wilderness a restaurant is like calling a chameleon just another lizard. It’s a multi-sensory playground disguised as a fantastical woodland escape. Think whimsical treehouse interiors, twinkling fairy lights, and cocktails served in everything from vintage teacups to bubbling cauldrons. But the theatrics don’t overshadow the food. Their ever-evolving menu boasts modern British fare with an adventurous twist. Don’t miss the “rabbit hole” – a playful take on a classic pot pie, where a flaky pastry dome hides a medley of braised rabbit, earthy mushrooms, and a rich gravy.
4. Aroma Buffet: All You Can Eat (Shepherd’s Bush)
While this list has focused on fine dining experiences and unique concepts, there’s always a place for a good old-fashioned buffet. If you’re in Shepherd’s Bush with a hearty appetite and a desire for variety, look no further than Aroma Buffet. This all-you-can-eat restaurant offers a feast for the senses, boasting over 85 dishes for dinner, including sushi, teppanyaki, and classic Chinese stir-fries. It’s a perfect option for a casual get-together or a satisfying solo refuel after a day of exploring London. Be sure to come hungry – with a constantly changing selection and an emphasis on fresh ingredients, Aroma Buffet is a delicious and affordable way to try a bit of everything.
5. The History Buff: Pizarro (London & Manchester)
Step into Pizarro, and you’re transported straight to the heart of Peru. Exposed brick walls adorned with vibrant murals depicting Inca mythology set the scene for a culinary journey through the diverse flavors of this South American nation. Chef Pizarro, a native Peruvian, champions authentic recipes with a touch of modern flair. Sink your teeth into their signature dish, aji de gallina – a creamy, paprika-infused chicken stew with fluffy white rice and a hard-boiled egg. Wash it down with a Pisco Sour, the national cocktail of Peru, for a truly immersive experience.
6. The Thrill-Seeker: Dinner by Heston Blumenthal (London)
Dinner by Heston Blumenthal isn’t just a meal; it’s an exploration of historical gastronomy. This Michelin-starred playground for the adventurous palate takes diners on a whimsical journey through British culinary history. Be prepared for the unexpected. You might find yourself savoring a recreated Tudor meat fruit (a savory pastry filled with meat), or a slice of “mock turtle soup” reimagined with modern techniques (thankfully, without the actual turtle). It’s a pricey affair, but for those seeking a truly unique and mind-bending dining experience, Dinner is a must-try.
7. The Bohemian: The Barbican (Plymouth)
Tucked away in the heart of Plymouth, The Barbican isn’t just a restaurant; it’s a social hub for the city’s creative scene. The exposed brick walls and mismatched furniture create a relaxed, bohemian vibe, perfect for a meal with friends or a casual date night. Their seasonal menu celebrates fresh, locally sourced ingredients with a global twist. The star of the show? Their ever-changing selection of wood-fired pizzas. Think toppings like roasted figs with gorgonzola and caramelized onions or spiced lamb with yogurt and mint. The Barbican also boasts an impressive wine list, ensuring there’s a perfect pairing for every culinary creation.
8. The Sustainable Warrior: Silo (Brighton)
Silo isn’t just a restaurant; it’s a zero-waste manifesto. Every element of this Brighton gem, from the reclaimed furniture to the seasonal menus, reflects a deep commitment to sustainability. Chef Douglas McMaster is a champion of nose-to-tail dining, utilising every part of the animal to create delicious and innovative dishes. The menu changes daily based on the freshest seasonal produce available, so expect an ever-evolving culinary adventure. Don’t be afraid to ask the passionate staff for recommendations – they’ll guide you through their ever-changing world of flavors.
9. The Globetrotter: Dishoom (Multiple Locations)
Dishoom isn’t just an Indian restaurant; it’s a vibrant celebration of Bombay’s iconic Irani cafes. The decor transports you to bustling Mumbai streets, with vintage posters, tiled floors, and a soundtrack of Bollywood classics. Their menu focuses on Bombay’s street food culture, offering a mouthwatering array of small plates and flavour bombs. Dive into their iconic “Ruby Murray”: melt-in-your-mouth lamb samosas served with a tangy chilli jam. Don’t miss the “Bacon Naan Roll” – a playful twist on the classic, featuring crispy bacon and creamy scrambled eggs tucked into a warm, fluffy naan. Wash it all down with a creamy chai or a refreshing glass of lassi for a truly transportive experience.
10. The Carnivore’s Paradise: Blacklock (London)
Blacklock isn’t just a steakhouse; it’s a carnivore’s dream come true. This atmospheric restaurant, housed in a historic former jail, specializes in whole roasted meats cooked over a giant open fire pit. The menu boasts a selection of cuts for every preference, from melt-in-your-mouth ribeyes to the more adventurous bone marrow. But the star of the show is undoubtedly the “Tomahawk” – a gloriously oversized rib-eye steak perfect for sharing (or attempting to conquer solo, no judgment here!). Sides are simple yet perfectly executed – think roasted bone marrow dripping with garlic butter or creamed spinach with a hint of nutmeg. Blacklock isn’t for the faint of heart (or stomach), but for true meat lovers, it’s a pilgrimage worth taking.
11. The Sweet Tooth’s Haven: EL&N Cafe (Multiple Locations)
EL&N isn’t just a cafe; it’s a haven for all things sweet and Instagrammable. This glamorous chain boasts locations across the UK, each a haven of pastel interiors, floral arrangements, and glistening chandeliers. Their menu is a sugar lover’s dream, featuring an array of decadent cakes, pastries, and flower-adorned milkshakes. Don’t miss their signature “Rose Latte” – a creamy latte topped with a fluffy cloud of rose-infused whipped cream and a delicate edible rose. It might be more photogenic than functional, but for those seeking a sugary escape with a side of visual indulgence, EL&N is the perfect pitstop.
12. The Hidden Gem: The Ninth (Birmingham)
The Ninth isn’t just a restaurant; it’s a hidden gem tucked away in Birmingham’s Jewellery Quarter. Housed in a former Victorian bank, the restaurant exudes a sense of understated luxury with its plush velvet booths and exposed brick walls. Chef Glynn Purnell, a Michelin-starred veteran, creates modern British cuisine with an emphasis on fresh, seasonal ingredients. Their tasting menus are a true culinary journey, showcasing unexpected flavor combinations and meticulous presentation. While it’s a splurge, The Ninth offers an unforgettable dining experience for those who appreciate culinary artistry.
So ditch the expectations of bland pub fare and venture into the exciting world of these unique UK restaurants. Whether you’re a thrill-seeker craving historical gastronomy or a sustainability warrior looking for zero-waste dining, there’s an unexpected culinary adventure waiting for you.


by Jim Graves & Carol Walsh
Hopworks Urban Brewery (www.hopworksbeer.com) features many beers, but is kid-friendly. The food is upscale for a brewery; offerings include pizzas, calzones, burgers and sandwiches, soups and salads and desserts, plus a kids menu. And, of course, you'll have a wide variety of beers to choose from, all brewed on-site. Ask for the sampler tray.
But what really makes Hopworks is that it has multiple locations in the restaurant specially designed for children's play. Parents can enjoy a casual meal while the kids are occupied.
Another amazing choice is Urban Farmer (www.urbanfarmerportland.com), located in an interior courtyard of the 8th floor of the Nines luxury hotel. They’re known for their outstanding steaks; we went for breakfast, which was a great experience as well. Their meats are all the best—ham on the eggs benedict, sausage and bacon—and are supplied by local farmers. The décor was contemporary and tasteful.
Another fantastic restaurant choice is Mother’s Bistro & Bar (www.mothersbistro.com) located on Stark Street, a couple blocks up from the Willamette River. It’s the place to go for what owner Lisa Schroeder describes as “mother food”—the dishes she’d make for her family at home if she had the time. Mother’s features slow-cooked foods—pot roast, chicken and dumplings, meat loaf, stews, crab cakes, roasts and braised dishes.
Some suggestions: we enjoyed the pierogi, potato-filled dumplings topped with sautéed onions and sour cream; the Mexican Chopped Salad with grilled marinated chicken breast was a winner; and the meatloaf & gravy was delicious. They offer a kids menu, and it’s hard to go wrong with any of their desserts. It has a tasteful French bistro décor, with great street views. It’s a wonderful place that you could go back to again and again.
Another suggestion is Pazzo Ristorante (www.pazzo.com), an outstanding Italian restaurant located adjacent to Hotel Vintage Plaza. Pazzo offers upscale Italian food, with much of the pasta being made onsite at the restaurant itself.
The Mista salad was fresh and healthy; we also had great luck with the grilled wild salmon and Pappardelle pasta (with veal, pork and beef) entrees. For desserts, any of the ice creams are a great choice, as is the tiramisu. There is a full selection of premium wines and beers for adults, and a kids menu.
And, having little kids, we had to stop one night for dinner at Red Robin (www.redrobin.com). It is one restaurant I know of which my kids are guaranteed to eat something. Their burgers are always good and can be made in a variety of options, there are tasty sandwich and salad choices and they have a great kids menu. The décor is fun, the prices modest and geared to kids and adults alike. There are locations throughout the Portland area, including in its large central mall, Lloyd Center.
Try these restaurants and you won’t be disappointed!


In these days of pandemic and self-isolation, I received an email from a friend, suggesting we add a twist to an old idea — the recipe exchange. It’s called the #QuarantineCooking recipe exchange. What fun!
The most saved shows on my DVR are cooking shows. I love to cook, and for a “home cook,” I’m not so bad. However, looking back on my initial kitchen encounters, I wasn’t adept when it came to food preparation.
One of my first attempts involved surprising my parents – and I must admit, they were surprised. I came up with a plan to fix “breakfast in bed” for mom and dad. The menu wasn’t complicated. It consisted of toast with jam, coffee, and juice. I was old enough to manage the toaster, and pouring juice was no particular problem. It was the coffee that got me! I didn’t know how to work the electric coffee pot. How many grounds should I put in? How much water? Does it really have to heat up? My parents were grateful for the attempt, but it was their first taste of chewable coffee.
It’s also helpful to understand the terms used in recipes. Why do they call it “creaming” the butter? How much cream should you add?
But I digress. What was I going to use for #QuarantineCooking? When you’re isolating and limiting trips to the grocery store, you hopefully have a pantry filled with staples and spices. I generally have some meats or fish in the freezer.
A couple of weeks ago, on the Food Network show, “The Kitchen,” the cast did a segment on Quarantine Cooking. Jeff Mauro presented his recipe for Crispy Skin Salmon Provencal with a Red Cabbage Salad. https://www.foodnetwork.com/recipes/jeff-mauro/crispy-skin-salmon-provencal-with-charred-red-cabbage-salad-8553405
It looked outstanding. The salmon part of the recipe had a total of six ingredients: salmon, olive oil, butter, herbes de Provence, Dijon Mustard, and lemon. I had everything for the salmon. I didn’t have cabbage in the house, but I did have brussels sprouts (aren’t they like little cabbages?).
Check out Jeff’s recipe. If you aren’t interested in the crispy skin, remove it. You don’t have herbes de Provence. Try using dried thyme or Italian seasoning — you can rename it, Salmon Italiano. My sister-in-law doesn’t like mustard. If I would fix it for her, I’d simply swap mayonnaise for mustard.
Brussels Sprouts do very well when roasted. Preheat the oven to 400 degrees. Cut off the woody ends of the sprouts, and tear off any dried outer leaves. Drizzle with olive oil, making sure the oil is on all of the sprouts. Place on a sheet tray (cover the bottom with foil for easier cleanup), sprinkle with salt and pepper, and roast for 35 to 40 minutes, turning them once about halfway through.
So there you have it with suggestions for “swaps” if required. Follow Jeff’s recipe for the salmon and mine for the side dish. Voila — you have dinner. If you’re doing the Provencal version, “Bon appetit,” or the Italiano version, “Buon appetito.” Whatever. ENJOY!


The 9 Lives of the Blender
In 1921, Stephen Poplawski put a spinning blade at the bottom of a container to make soda fountain drinks. Tada! The blender was born. Smoothies, salsa, and frothy beverages have never tasted so sweet (or spicy)! Of all of the incarnations of the basic blender, we listed 9 of the most pimped out models to be developed.
The Food Processor
This ostentatious appliance towers over its blending predecessors with interchangeable blades and disks; the food processor takes on solids and semi solids to deliver kneaded dough or baby food in a whir of powerful chopping, mixing or grinding action. Think you’re never too old to be tricked into eating your peas? You better be careful with this bad-boy in the kitchen. Who knows what will get thrown in there next. Yipe!
Juicers aren’t just for dieters, hippies that only eat raw food, or old people that can’t go regularly. The hard core Acme Juicer is the ideal appliance for real men, using a gyroscope and clutch to deliver sweet, crisp nectar. The blades turn 60 revolutions per second, proving that if Bond needed one at a moment’s notice, this would be his juicer of choice. Whether your juicer has a gyroscope or a Jack LaLanne signature, make a toast to your health! The inventor of this brilliant machine lived to be 108!
The Salsa Blender
Things get spicy when you add fresh peppers and garlic to your homemade tomato salsa. Or try mango or mint salsa and add some ole to your entertaining style. This speedy Gonzales among salsa blenders not only crafts incredibly smooth or chunky salsa, it whips up icy beverages, such as pina coladas and daquiris. Who doesn’t love a fiesta?
The Margarita Blender
You don’t need tickets to a Jimmy Buffet concert to understand the popularity of this drink! Ever seen a “jumbo” Margarita glass in a Mexican restaurant? They hold more water than any toilet bowl! Margarita blenders are unique because they have a chamber for crushed ice at the top of the blender console. It’s like two blenders in one! Just don’t handle the blades for cleaning after having a few.
The Smoothie Blender
The Smoothie Elite, debuted in 2003, after smoothie specialty shops, such as Jamba Juice, had struck trendy, cold gold. It features a stir-stick to break apart air pockets and a practical dispensing spout. It’s arguably the most efficient and most difficult to clean smoothie appliance available.
The Magic Bullet
Aunts and Grandmothers everywhere were delighted to unwrap Magic Bullets from Santa last Christmas. This upside-down blender loaded with accessories packs a punch; crushing and stirring at speeds that Granny had never witnessed before in her own kitchen. The accoutrements, 21 altogether, include blades, plastic mugs, filters, and a “10 Second Recipes” book.
Your kitchen will become Sno-Cone central with this ice-stomping blender. The ice-crusher is a timesaving tool for smoothies, frappuccinos, and your favorite frothy alcoholic beverages. If you’re like me and don’t like standard cubed ice from trays, crushed ice is a major upgrade. Use it to freshen up your guests’ drinks or to make a calorie-free, hydrating snack.
The Hot Cocoa Maker
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate daily (as he believed it to be an aphrodisiac) and he paid Aztec prostitutes in cocoa beans. Now if the thoughts of drinking an aphrodisiac don’t get you into a tizzy, a recent study conducted by Cornell students proved that the antioxidants in cocoa are three times more active than those found in green tea. No marshmallows? This baby can turn a flat cocoa (or latte, or chai tea) into a lathered, frothy libation that won’t disappoint on a brisk, wintry night.
The Coffee Grinder
This barista “must-have” was a hand-crank machine in its infant years. With thousands of varieties on the market today, anyone who enjoys a morning joe can choose from the total spectrum of coffee grinding glory, from Turkish to Espresso, for paper or metal filters, and from drip-brews to french presses.


served with Aloha, in the heart of Pai'a town.
Café des Amis in Pai'a was opened in 2000 by Emmanuelle & Bill Betham and Tina Prior. In 1996, Emmanuelle and Bill, having already opened a first restaurant together in England, set off with their 3 children to travel the world. This is when they first discovered and fell in love with Maui. They decided to uproot their lives and move to Maui. Along with them came Tina, a close friend and colleague. Together they brought to Maui their french and mediterranean influences and their passion for great food, culture and travel! Today, Café des Amis Maui has two sister restaurants on the other side of the world, in Canterbury, England. If you’re ever across the pond, be sure to check them out!
Happy Hour is 4-6
We are proud to serve fresh, local and organic ingredients. Our menu offers two distinct cuisines: our crêpes and appetizers have authentic flavors of France and the Mediterranean, whilst our curries deliver the delicious tastes of home style Indian food.


Come celebrate our 1 year anniversary with us!
Lets bring the Bacon-Fest to CrossFit Amplify! Bring a BACON dish to the cookout and join in on the WOD. We're doing Half "Murph" to build the hunger for the food that will follow. "Half Murph" consists of.. 800 meter run 50 Pull-ups 100 Pushups 150 Air Squats 800 meter run
Partition the pushups, pullups and squats anyway you like. Remember all crossfit workouts are scalable.
Bring family and friends; come to workout and eat, or just to cheer on the athletes! (And eat too.)
Vegetarians don't worry-- other food options will be available. Or... bring a veggie dish to share. :)


...or three. My sister Joanna is coming up for a much needed girls weekend, and we're going to do all sorts of girly things, like watch movies, read magazines, drink margaritas and bake (we are both addicted to all things culinary). My nephew, Bentley is turning one tomorrow and I offered to make some cupcakes for the party on Sunday. My sister Hayley happily accepted, and I have been trying to decide what flavours to make for the past week! I have it narrowed down to three.
Listed in order of priority:
1. Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
2. Vanilla Cupcakes with Lemon Filling and Meringue Frosting
3. Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing
I'd like to make at least two varieties to bring to the party, but if one turns out better than the other I might just bring all of the good variety (cupcakes to be scored by professional judge, Mr. Brent Carpenter).
I'll be back with photos and the verdict from the cupcake "challenge" on Monday!


The School Lunch in Kunitachi Kids International School is cooked and served everyday by our school chef.
We believe lunches can be very important factor in Food Education, which we are grateful to receive positive feedback through healthy lunch served daily.
We would love for you to see our school lunch whenever visiting our school.
Message from School Chef
School Lunch in Kunitachi Kids International School focuses on using vegetable and fruits made in Japan for the students to enjoy and appreciate the food.
The School Menu are mainly Japanese food, however, the school values on balancing with Western and Eastern food for the students to experience new food.
In case of limiting specific food for allergy or religious reasons, our school chef will make an arrangement for those requests. Please feel free to contact us for any food related requests.


A handmade cookie and ice cream sandwich
Some flavors we have often:
Chocolate chunk cookie with French vanilla ice cream
Double chocolate cookie with mint chocolate chip ice cream
Double chocolate cookie with cookies n cream ice cream
Sugar cookie with peach ice cream
Sugar cookie with butter pecan ice cream
Oatmeal walnut raisin cookie with rum raisin ice cream
Peanut butter cup cookies with Moose Track ice cream
only available in October
Right now the apples are weighing in at approximately 1/2 pound. A Granny Smith apple, covered in caramel, then drizzled with dark chocolate, milk chocolate and white chocolate.
Bourbon Ball Brownies
Double chocolate brownies
Cookies n cream brownies
Ice Cream Novelties
We usually stock:
Snicker's ice cream bar
Fat Boy ice cream sandwiches
ice pops or popsicles
Ice cream availability is based on the weather. If it's cold outside, we probably won't have ice cream on the truck.
a long pretzel rod dipped in caramel, then dipped in chocolate, then rolled in pecans
a big marshmallow dipped in caramel, then dipped in chocolate
Occasionally we offer personal sized pies and cake slices.
Available items will vary both daily and seasonally. The entire menu is not available every day.
You'll just have to come to the Dessert Truck to see what goodies we've got today!
Content copyright . LouisvilleDessertTruck. All rights reserved.


Say it like a New Yawker!
Cashews, Almonds, Hazelnut and Pecans oven baked and glazed in our sweet yet savoury recipe.
These are the most popular of the Snacktastic Food Co family. There really is nothing like them. They are great as a healthy alternative snack and are also great in a salad
For those of you who like their nuts on the sweeter side!
These are exactly what it says on the pot!
Cashews, Almonds, Hazelnuts and Pecans ovenbaked in our secret Sea Salt and Crushed black pepper recipe. A little bit salty with a nice surprise of black pepper.
Lovely in a salad instead of a crouton for a bit of crunch or with a glass of wine or just simply as a healthy alternative snack.
For those of you who like a little kick out of their nuts!
Cashews and Peanuts tossed in our Louisiana hot sauce and ovenbaked to a kickin finish.
If you are a fan of buffalo wings you will love buffalo nuts. if like us you get lonesome for proper New york buffalo wings these are the perfect antidote.
For those of you that like a little heat in their nuts!
Pssst We will let you in on a secret !if you eat the Buffalo nuts and the New Yawk nuts together you get a lovely blend of sweet and sour. Surprise!!
Original and Roasted Red Pepper.
Our original Garbanzo bean recipe blended with freshly squeezed lemon juice, crushed garlic , olive oil, light tahini paste and a pinch of sea salt. For those looking for something deliciously different we also make a Roasted Red Pepper Hummus.
PS Our kids love it too, great as a snack in a lunch box.
Tortillas pronounced Tor Tee Yas
Quite simply maize flour, sunflower oil and salt. These are not your usual supermarket tortilla. These the perfect accompaniment to any of our dips.
They are gluten free.
You aint ever tasted anything like this before. This is oven baked, caramel soaked chocolate covered popcorn, layered with chocolate marshmallows. It forms into clusters of yummyness. It is an absolute treat and extremely addictive. You have been warned !
It really is one big bag of YUM!


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Welcome to melrosediner.com!
We're Here for You...
We are currently open daily from 8 a.m. - 8 p.m. At Melrose Diner, we take food safety very serious. We are abiding by all CDC & Health Department guidelines for safe food handling practices.
At this time, all carry out orders must be placed by phone at (215)467-6644. Call when you arrive, and we'll bring your order out to you. You may also order online for takeout and delivery, thru our partnership with GrubHub and UberEats.
Take Out & Delivery Now Available Thru:


How can I use the food label to reduce the amount of fat and cholesterol
in my diet?
High intakes of saturated fat and cholesterol are linked to high blood cholesterol, which in turn is linked to increased risk of coronary heart disease (CHD). CHD is the most common form of heart disease and is caused by narrowing of the arteries that feed the heart. (See "Lowering Cholesterol" in the March 1994 FDA Consumer and "A Consumer's Guide to Fats" in the May 1994 FDA Consumer.)
For the general population, the Dietary Guidelines for Americans recommend that fat intake be limited to no more than 30 percent of the day's total calorie intake. Saturated fat intake should be limited to no more than 10 percent of the day's calories. The Daily Values used in food labeling follow these same guidelines. (See "'Daily Values' Encourage Healthy Diet" in the May 1993 FDA Consumer.)
Thus, people eating 2,000 calories a day should limit their daily fat intake to no more than 65 grams (g). (30 percent times 2,000 calories = 600 calories divided by 9 calories/gram of fat = 65 g.) They should limit saturated fat intake to no more than 20 g a day. (10 percent times 2,000 calories = 200 calories divided by 9 calories/gram of fat = 20 g.)
The 2,000-calorie level is the basis on which %Daily Values on the label are calculated. This level was chosen partly because it is a "user-friendly" number that allows for easy adjustments in Daily Value numbers, if consumers want to figure them to their own diet and calorie intakes.
The Daily Value for cholesterol is 300 milligrams (mg). It remains the same whatever the person's calorie intake. FDA and USDA chose this level because it corresponds to the recommendations of other health organizations, such as the American Heart Association, the National Research Council of the National Academy of Sciences, and the National Cholesterol Education Program of the National Institutes of Health.
People with severe high blood cholesterol levels or heart disease may need to limit their total fat, saturated fat and cholesterol intakes even further. Camille Brewer, a registered dietitian and nutritionist in FDA's Office of Food Labeling, advises people with specific health problems that require a low fat, low cholesterol diet to see a physician, registered dietitian, or nutritionist first. These professionals can help tailor a diet to a person's specific health needs.
The place to look for whether a food is relatively high or low in a nutrient is the %Daily Value column on the Nutrition Facts panel, usually on the side or back of the food package. For people concerned about high blood cholesterol and heart disease, the %Daily Values for fat (especially saturated fat), cholesterol, and fiber are important.
If, for individual foods, the %Daily Value is 5 or less, the food is generally considered low in that nutrient. The more foods chosen that have a %Daily Value of 5 or less for fat, saturated fat, cholesterol, and sodium, the easier it is to eat a healthier daily diet. Foods with 10 percent or more of the Daily Value for fiber are considered good sources of that dietary component.
The overall goal should be to select foods that together do not exceed 100% of the Daily Value for fat, saturated fat, cholesterol, and sodium, but that will meet or exceed 100% for other nutrients (like calcium, vitamin A and vitamin C).
The serving size information on the Nutrition Facts panel also is important. It tells the amount of food, stated in both common household and metric measures, to which all other numbers apply.
Unlike before, serving sizes now are more uniform among similar products and reflect the amounts people actually eat. For example, the reference amount for a serving of snack crackers is 30 g. So, the serving size for soda crackers is 10, while the serving size for Goldfish crackers is 55, because those amounts are the ones that come closest to weighing 30 g.
The uniform serving sizes make it easy to compare the nutritional qualities of related foods.
On some food packages, short label statements describing the food's nutritional benefits may appear. Often, they will be on the front label, where shoppers can readily see them.
These statements, like "low in saturated fat" and "no cholesterol," are called nutrient content claims. They are used to highlight foods with desirable levels of nutrients.
Other statements are health claims. FDA approved nine of them, two of which relate to heart disease. These two can state that:
Both types of claims signal that the food contains desirable levels of the stated nutrients.
The article above is reprinted from the US Food and Drug Administration (FDA) website.
Lower-Your-Cholesterol.net is not dispensing medical advice. Questions about your own cholesterol levels should be addressed to your physician.
The Prescription Free Cholesterol Cure


This information relates to the 2019 Cambridge Beer Festival. We will update it before the festival opens.
Volunteer meal breaks So that festival volunteers can make the most of their break and quickly return to helping run the festival, concessions stands fast-track volunteers when they are getting their meal. Thank you for your cooperation with this.
Cambridge CAMRA cheese counter
Fine cheeses, breads (including gluten free), pork pies, scotch eggs, sausage rolls, quiches, hams, smoked fish, olives, freshly made soup, pickled onions and pickled eggs.
Please note the cheese counter closes 30 minutes before the end of each session. Premium pork scratchings and a range of Piper crisps will be available from the bars.
Find out why cheese and beer go great together.
Fine coffees, teas and soft drinks. Discover their story.
Daisy’s famous hog roast, burgers, including their range of exotic meats. Sausages, including the one foot wonder.
The Traditional Fish ‘n Chip Company
Cod and haddock, chips, sausages, scampi, fish cakes, cod roe, spam fritters, chicken, mushy peas etc.
Curry & Kebab
A range of authentic, freshly prepared dishes.
Fired Up Pizza
Fired Up Pizza is a Cambridge based mobile wood fired pizzeria. Their portable brick oven creates authentic wood-fired pizzas in minutes. They make their own dough and use only use the finest ingredients, imported Italian tomatoes, virgin olive oil, and artisan cured meats and cheeses to create their rustic-style delicious wood fired pizzas.
Ring doughnuts, freshly made on site.
Vegeteria offer delicious and original vegetarian street food. They specialise in handmade, Mediterranean food made using fresh ingredients and authentic recipes. Their signature dish is freshly cooked falafel in a toasted pitta with homemade hummus.
Artisan spanish food. Follow them on Twitter.
Oddfellows Chocolate Co
Serving a range of uniquely flavoured handmade chocolate, alongside other chocolate gifts. All their chocolate is gluten free. They are not afraid of experimenting with strong flavours – watch out for their scorpion death chilli dark chocolate. Find out more.
Interested in bringing your food concession to the festival next year? Contact our food manager.


The first thing to consider when preparing ducks or geese is for you to know what the meat is supposed to taste like. It does not taste like chicken! Most, if not all ducks taken on the Eastern Shore should taste like a good cut of lean roast beef. The most common mistake made, is over cooking. No matter how you cook your bird the meat should remain pinkish in the middle.
The birds taken along the east coast may taste different than the birds taken further inland, that doesn't mean bad, just different. These are the same birds taken by the "Market Hunters" years ago and shipped to restaurants all over the country. In most of the methods listed, you can cook Canvas Backs, Pintails, Mallards, Sea ducks, Bufflehead and Mergansers all together and not be able to tell the difference. The following are some suggestions for “simple recipes” for ducks and geese from Virginia duck hunters.
Either crock pot or slow roast in broth, pull meat and use for tacos, enchiladas & burrito. - Joe McGuire
Brine in water, 2 parts sugar, 1 part salt over night. Rinse thoroughly then marinade in Terriaki & Soy sauce mixture. I do about 2/3 Terriaki & 1/3 Soy and marinade it for 2 hours in a sealed bag. Pan fry to medium rare, serve with fried rice and veggies. - Josh Lutcher
Apples and Celery do wonders. - David Shourds
One of the best, and I use it on Sea ducks. Wrap strips of bacon, pin on metal kabobs and grill for easy clean up – grease can burn off. Also Google “flying prime rib” - Peter Ponder
Google; fieldandstreamvideosduckpoppers - Michael Cawley
Butterfly breasts, fill with diced Jalapeño peppers and cream cheese, wrap with bacon, bake or broil until done. - Herb Gammons
Slice breasts into one inch strips, throw them into a crock pot, fill the crock pot up with either Giardiniera (if you know what that is, you “Southerner's” kill me) or apple cider until it's almost over the meat, but not quite. Let it cook for 7 to 8 hours. Drain the liquid, pull the meat apart with 2 forks. This should be easy, the meat should be falling apart by now. When thats done mix in some of your favorite BBQ. - Payne Manczko
I let birds rest in fridge for at least 5 days. If you age your meat it's hard to beat a good pan fry. No more than med, med rare is better. - Joe McGuire
I cleaned a whole goose up one time, stuffed a can of beer and a apple in the innard area, threw it in the oven on bake like a turkey. I don't remember how long I cooked it but it was absolute perfection. Even the non wild game people at the party were eating the holiday goose. - Andrew Jordan (I'm thinking the can of beer was open?)
Pick whole bird. Grill on med high heat 5 min per side. Start on breast and turn a quarter turn at a time, total 20 min. Plum preserves heated as a sauce. Serve with rice and gravy. - Andy Martel
Duck Chili ; 1 can crushed tomatoes, 1 can diced tomatoes (drained), 1 can red kidney beans (drained), 1 can tomato paste, all cans the same size except the paste, chili powder & diced Jalapeño pepper to taste. Cube and lightly brown duck breasts in oil. Simmer on low heat for 1/2 hour, stir often. - Capt. Pete
Season with salt & pepper. Brown the meat in butter. Once it's all browned, cover with orange juice and simmer it slowly, cooking it down to a thick gravy. Be very careful when it gets close to being done, it will scorch. Season with salt & pepper. Place meat in a bowl, add enough Italian dressing to cover all meat. Soak for 2 to 3 days, stirring a couple of time per day. When soaked long enough, take meat and wrap around small whole canned potato, then wrap bacon around that. Use tooth pics to hold together. Once they are all prepared, cook to desired taste. I prefer medium to medium well. These go over very well, have never had a complaint. Most time they are eaten as fast as they come off the grill. - Ira Buck
There are many other recipes, both simple and more complex. Don't over cook it and know what to expect when you eat it. If you shot it, you know it's fresh. Clean it promptly and care for it correctly.
If you are hunting with us, we have bird cleaners that charge $3.00 per bird to breast them. They charge $2.00 per bird if you don't want them and they will get them to someone that will eat them. They must abide by federal and state regulations on possession limits and they, nor anyone else is allowed to sell them. But please if you shoot them, don't waste them.
Oh ya, put them in a pan with olive oil, garlic, onions, salt & pepper and saute them. Don't over cook the damn things.
Divers and sea ducks don't eat fish. Puddle ducks eat fish, among other things. Mergansers eat a lot of fish, so do people. Just because you eat fish doesn't mean that you taste like fish. No comments on that please.
For additional information please contact Capt. Pete Wallace:


"Fresh" Grain-Free Cat Recipe
Give Your Cat The Best
Unlike dogs, which are omnivores, cats are obligate carnivores, which means cats need higher amounts of protein combined with amino acids, vitamins, and minerals for a balanced diet.
The best in low glycemic and low carb cat food, Spring Naturals is certified by The Glycemic Research Institute. All of our handcrafted recipes include 90 – 95% of proteins from all-natural fish or poultry with 6 superfoods that bolster your cat’s diet full of low carb, wheat-free, whole foods. We punch it up with added vitamins and minerals for functionally balanced, wholesome nutrition.
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2011 has been quite a tough year I’m sure for most so I am really looking forward to the events to come in 2012, I hope to travel more especially in the Summer, like taking lots more road trips down the French and Italian coasts, learn new things, make new friends and really focus on the growth of the blog.
How did you spend your Holidays?
I spent Christmas at home with family and then traveled to Switzerland to a town called Villars, where I used to go to a British International boarding school called Aiglon College. I also met my boyfriend Diego there .
His family live in Villars and every New Year there are lots of Aiglon Alumni there as well so it is nice to catch up with everyone and celebrate together.
We all celebrated New Years in a Chinese/Swiss restaurant called Vieux Villars and had Fondue Bourguignon. If you do not know what this is it simply consists of a metal pot of boiling hot oil in the middle of the table with skewers, usually accompagnied by tenderloin or sirloin cut into bite size pieces. Served with either french fries & / or vegetables and 5 or 6 sauces. Steak sauce, BBQ sauce, Terriyaki sauce, Hot mustard, Bearnaise sauce etc…
This is a typically Swiss meal but a very social and tasty one!
After dinner we headed to “El Gringo” the local Villars nightclub with everyone it was lots of fun and brought back plenty of memories of good times back in high school with friends…
I couldn’t wait to get up and go skiing as Villars is also a ski resort so it really is the perfect Winter destination getaway and has many quaint Swiss style restaurants to choose from… Who can resist fondue and hot wine!
During our time in Switzerland we tried a new restaurant called “Cookie” Bar & Restaurant, its just outside of Villars in Gryon, Owned by an Australian family with International dishes on the menu. They also offer Sea food and that evening had a Seared Tuna as Plat du Jour which everyone at the table ordered except me! I went for an Irish Rib Eye which was to die for… They also have a few asian starters and mains which sounded lovely, I definitely recommend and cannot wait to go back next time.
In the ski resort of Bretaye they also have a snack bar called “Cookie Cafe” which serves all types of savory and sweet snacks during the day.
Yes I am frozen here!
Large and Little footprints in the snow by Diego and Troy…❤


Elizabeth Coleman: Logo Design, Illustrations, Presentation Layout Design, Instagram Curator
Paul Davis: Packaging, Brand Development, Copy Writer
Makenzie Knight: Recipe Card Design, Food Truck Design, Campaign Design, Copy Writer
Laura Ortiz: Website design, Brand Strategy Development
Thanks to HEB Home Cooked, creating delicious meals in the comfort of your own kitchen doesn’t have to be daunting task. Along with recipes curated by our team of seasoned chefs, Home Cooked meal kits are packed with only the freshest pre-portioned ingredients to make sure you’ve got everything you need to craft your favorite meal.
Always right around the corner; HEB Home Cooked meal kits are always packed and delivered with the freshest ingredients right to your door, ensuring a delicious meal every time.
Friendly | Traditional | Warm | Charming | Inventing | Hospitality
The main goal of the packaging was to be sustainable to echo HEB’s values. It was designed to be convenient for the user and to have a sleek look for grabbing the customers attention as the browse the aisles.
The recipe card was made to be strait forward and to the point. Instilling the core branding, the main focal point of the card is the details of the recipe. ideally, the cards will be printed on a thicker material to stay durable for the consumer and to even be saved as a personal addition to their collection of recipes.


CHIEF of burgers
Hailing from London, Justin Bell has dedicated himself to serving real, honest food for over 20 years, never cutting corners.
Justin prides himself on being “behind the tools” in the kitchen on a daily basis, chatting with every person as if they’re his new best friend. He takes community seriously, regularly participating in fundraisers, festivals and non-profit events. But more than anything, he loves food.
Whether it's blue cheese and truffle chips, sriracha mayo, chipotle Tabasco burgers or red rice and lupin tempeh, Justin's ideas are innovative and push the current trend. The only thing he does more frequently than serving up real burgers to Perth locals, is spend his time dreaming up the next intensely fresh, juicy, and satisfying burger that will go on the menu.


Last October, KFC Indonesia surprised consumers with a new concept store that instantly went viral on social media and attracted long lines of waiting visitors in its opening day. It is called Naughty by Nature, a dining space that interestingly combines KFC’s chicken with healthy meals. Diverging from the typical image of a fast-food chain, Naughty by Nature may reflect Indonesian consumers’ changing eating lifestyle, particularly in the face of an ongoing pandemic. But will this new habit of incorporating health with pleasure last?
Healthier indulgence without the guilt
Many people are figuring out ways to stay healthy amidst the pandemic, from home workouts to eating more fruits and vegetables. For many consumers, however, maintaining a healthy eating lifestyle doesn’t necessarily mean that they need to commit to strict diet regimes or that they can no longer enjoy tasty flavors. Getting the right nutrition without sacrificing the happiness and the pleasure of digging into comfort food is still essential for them.
Naughty by Nature explicitly delivers such a message through its name and tagline ‘Pleasure Without Guilt’. It creates a space for consumers to have salads where KFC’s famous finger-licking Original Recipe chicken is still the star. Their signature menu includes the chicken with a choice of fresh vegetable salads, such as sweet potato, kale caesar, roasted potato and zucchini gratin on the side. In addition to salads, the healthy eatery also serves gourmet dishes such as chicken tacos, pasta, and even the local favorite meal ayam geprek (crushed crispy fried chicken with sambal on top).
These dishes are resonating with the shift away from comfort food, particularly fast food in this case, as a guilty pleasure to a healthier and a more flexible sense of indulgence that plenty of Indonesians value. During quarantine, consumers turn to comfort food to help them navigate challenging times and yet many of them are also becoming increasingly health-conscious. The fact that a fast food chain like KFC that has traditionally promoted an image of instant gratification at the expense of health to suddenly pivot by offering an indulgent healthy lifestyle is a testament that brands are becoming more creative in addressing consumers’ needs during covid-19 times.
Healthy lifestyles are a trend, but not yet a reckoning
Having said that, it’s important to consider what ‘a healthy lifestyle’ means for local consumers and the reasons why they adopt it. Over the last decade, Indonesia has seen quite a significant rise in vegan, vegetarian, and plant-based brands – from eateries such as Burgreens, Honu and Berrywell to cold-pressed juice bars such as Re.juve and Naked Press. Many of these brands communicate the benefits of adopting a more health-conscious lifestyle in terms of physical wellbeing, environmental sustainability, and animal welfare.
Yet it’s worth pointing out that local consumers who adopt a green lifestyle may not always be doing so out of their health or environmental consciousness. Many of those who dine in the aforementioned eateries may simply come for the experience. For example, Naughty by Nature is situated within a contemporary building with minimalist grey interiors and green plant accents, giving the space an Instagrammable atmosphere. Not only that this greatly contrasts the typical design for fast food outlets, Naughty by Nature’s contemporary landscape evokes a sense of exclusivity and experience that distinctly taps into the urban lifestyle. In line with this, the concept store is also strategically located at the heart of Jakarta’s hip neighborhood of Senopati, an iconic hotspot for trendy and upscale dining spaces.
Like many of its preceding healthy eateries, Naughty by Nature thus sells the image of ‘lifestyle dining’ to attract consumers, perhaps more than the message of healthy eating itself. Ultimately, it’s not enough for local brands to merely communicate health benefits without framing them as part of a trendy lifestyle. At the same time, these troubling times may exactly be the kind of opportunity that healthy food brands need to reach a wider consumer base.
Image source: https://www.instagram.com/p/CGSCEn3gsnH/


the premiere caterers in South Bend, in
South Bend Catering is one of the premier catering companies in South Bend, Indiana. We are an award-winning catering company with over 55 years of experience providing unparalleled service for our clients. We create customized menus for all our clients, so you can rest assured that we will do everything to your specifications. Our menus are made using the highest ingredients, and we always strive to provide excellent food quality.
As your one-stop-shop for all your catering needs, we can handle a variety of dishes from both standard American fare and international cuisines. We'll work with you to ensure your event is a success while providing our signature personalized service. If you're looking for a dependable, affordable and unique catering company, look no further than South Bend Catering!
Our catering service can accommodate any event from simple to complex, from breakfast to dinner. South Bend Catering provides catering services to corporate clients and private parties, wedding receptions, and other events. We offer an extensive menu at an affordable price; take-out orders are also available.
At South Bend Catering, we pride ourselves on the quality of our food, which is why we keep our menu items with a high degree of freshness. Our catering menus are created with the highest quality ingredients. We work closely with our suppliers to ensure that our menu items are fresh and of the highest quality; thanks to this, we provide your guests with a delicious and freshly prepared meal from start to finish.
South Bend Catering provides catering services to both large and small events. We have provided catering services for weddings, birthdays, corporate parties, office parties, and other events. Our catering business can handle any event you might need it for. Our catering service can accommodate any event from simple to complex, from breakfast to dinner. Our catering business is dedicated to providing high-quality food at a reasonable price. Our catering service can accommodate any event from simple to complex, from breakfast to dinner.
We can accommodate any situation. Our services include:
Weddings: We offer a wide variety of menu options for your wedding reception. At South Bend Catering, we will work with you to create a customized catering menu that best suits your event. We cater to all types of tastes, including vegetarian and gluten-free options. For an affordable fee, we will provide you with the most delicious meal your guests will surely enjoy.
Birthdays: We can take care of any birthday for your child or grandchild. From a simple cake to a full-blown buffet, we can cater your event the way you want. We will ensure that every detail has been attended to from start to finish.
Corporate Parties: Whether you are looking for passing out of employee snacks or full-blown catering for a reception, we can provide it in the way you need it. Our catering service can accommodate any event from simple to complex, from breakfast to dinner. Whatever you need, we will do our best to get the party started.
Offices: Office catering is a must for most businesses in today’s economy. South Bend Catering offers office catering services that are affordable and convenient for both you and your employees. We provide delicious box lunches, as well as more formal sit-down lunches. We can tailor our menu options to meet your needs and budget.
Breakfast Catering: Whether you need breakfast catering for you and your co-workers, or you want to take your family out for an excellent breakfast, we can provide it. We offer delicious box lunches from our menu of great selections. We can also prepare custom orders for groups of up to fifty people.
Lunch Catering: With our lunch catering service, we will bring the food to the office, or if your company has an offsite meeting, we can provide boxed lunches that are sure to hit the spot. Our catering service can accommodate any event from simple to complex, from breakfast to dinner. Whatever you need, we will do our best to get the party started.
Quality Catering Services: Our catering service has locations throughout South Bend. We have a catering service for all tastes, whatever you are looking for, we can accommodate your needs. We provide catering services for all types of events in the South Bend area and surrounding areas. Whatever you are looking for, we can take care of it.
We specialize in large-scale events with enough inventory to handle your food and beverage needs on any budget. For those who prefer to create their menu, South Bend Catering has the latest culinary equipment to let you become a master of cooking with all of your favorite foods and flavors. You get only what you want at affordable prices.
At South Bend Catering, we understand that planning an event is difficult and often stressful. We offer a wide variety of menu items to choose from, meaning there is something for every taste and budget. Our menu selection offers an incredible variety from traditional dishes to exciting new cuisine from all over the world. We have been in business for several years, and our loyal customers come back repeatedly. We provide you with the best customer service and will ensure that your event goes off without a hitch.
Whether you are looking for a simple lunch buffet or a formal sit-down dinner, we have what you are looking for. Our catering service prices are affordable, and our food is prepared with the customer in mind. We offer low prices and will work with you to create a customized catering menu that best suits your event. For an affordable price, we will provide you with the most delicious meal your guests will surely enjoy.
We hope you have enjoyed our website, and we invite you to visit our South Bend catering company, South Bend Catering. We are proud to offer high-quality food service for companies in various industries. Our team works tirelessly to make your event or meeting perfect. We believe in working with the most seasoned professionals on staff and in the industry; this experience is invaluable for our customers. Our company goal is to provide excellence in every facet of our business. We hope that you’ve enjoyed learning about our catering services and business.
Not every top catering company handles these smaller functions, but we do. We offer:
- small office catering
- home catering services
- small business catering
- on site catering
- and more
Just give us a call and tell us what you are looking for. Our professionals will make sure you get all the details about our services. We also serve big functions including but not limited to:
- corporate lunch catering
- corporate catering
- small business catering
- best wedding catering in South Bend
- and more
In our opinion, we also serve the best catering food possible. Your success is our success. We work hard to offer the best catering in South Bend.
To get all the details about our services all you have to do is call our office and talk to one of our professionals. They will discuss the menu you want, what we can provide as well as give you an estimate of the total costs of our services.
No matter what size of party or function you are hosting, give us a call. We are South Bend Catering and we are here to serve you. Call today before we are fully booked. If you need Event Catering in San Diego.


There are few people who don’t like Greek food, with a trip to Greece drawing visitors not only for its history, beautiful beaches, and sailing opportunities but its cuisine. The country has become one of the world’s top spots for foodies, with a big uptake in food and wine tourism in recent years. Everything from fresh seafood, cheeses, and olives to traditional dishes like souvlaki and moussaka can be enjoyed alongside tasty local and regional wines. But how did these famously delicious dishes come about?
Greek food from ancient history through Modern Times
Thanks to texts and images that have been recorded from ancient times, we know that Greek fare has played a significant role in the culture for centuries. Its influence spread to ancient Rome, throughout Europe, and well beyond.
Local Staples The first cookbook in history was written by the ancient Greeks. Their diet was founded on Mediterranean ingredients, with olives and grapes a vital aspect. It combined what’s known as the Mediterranean triad: olive oil, wine, and wheat, with frugality. While fish was commonly consumed, meat was rarely eaten. The trend continued into Roman and Ottoman times until more recent years, with meat becoming more readily available. nOne of the most wellknown staples was a black soup, melas zomos, made with the boiled blood of pigs with vinegar added to prevent emulsification.
Fusion fare in Greece can easily be traced all the way back to 350 B.C. when Alexander the Great extended the reach of the Empire from Europe to India, with various influences absorbed into the cuisine. After falling to the Romans in 146 B.C., Roman influence was blended into Greek cooking.
The Romans took Greek foods to another level, creating thin phyllo pastry dough that’s still used today to make sweetened pies, a cheese turnover called tiropita, and spanakopita, a Greek spinach pie. The Ottomans brought a touch of Central Asia, including dishes like rice pilaf. Under their rule, dishes had to be called by their Turkish names, many of which remain for popular Greek classics, like baklava, originating from the Ottoman Turkish. By the 19th-century exotic ingredients from the New World like potatoes, tomatoes, squash, and beans were all given Greek inflection.
Every recipe, like every song, travels from place to place, molded over time to take on a different character. While many Greek dishes share the same names as Turkish ones, often keeping their original names, the differences are simple and small, with each place adding its own bit of flavor. Sarma in Turkish cuisine, for example, is known as Ntolmadakia yalantzi in Greek, but they’re almost identical, only differing with the sauce that is used. In Greece, papoutsakia is prepared, but it’s called karnıyarık in Turkey made without the white sauce.
Greek foods today
Today, you’ll find that Greek foods have influence from every era, marrying vegetables and savory meats with mountain herbs tossed in. Wild game like rabbit is braised just like the early hunters did, while peppers are stuffed with ingredients that can be traced back to many different origins, including rice and cheese, nutmeg, mint, and sultana raisins. The fruit and nuts folded into sheets of dough, bathed in muscat, citrus, honey, and brandy, is a technique gifted by Byzantine chefs.
Wild sage, oregano, thyme, and rue are often gathered by the locals to make wine, while vine leaves growing on trellises are a favorite part of Greek meals too, frequently made into dolmades (stuffed dishes). The climate is ideal for producing many of the herbs used in wine and for cooking. They’re gathered and often hung in bundles on the rafters of stone homes. But herbs are not only used for flavoring foods; they’re used as medicines, like Chamomile, to help calm or soothe a cold.
Each region, island, and even towns tend to have its own particular local ingredients that are popular in dishes, like Santorini’s capers that grow wild and are brined in salt. Yellow lentils might be topped with everything from sardines and tapenade. Farm-totable food is a way of life in Greece, but there may be no better way to experience it than a visit to Crete.
Image: Domes Zeen Hotel, Crete
The Cretan diet: one of the healthiest and tastiest
The Cretan diet is widely regarded to be among the healthiest on the planet, with people here often living long lives. It’s been based on farmto-table ingredients centuries before becoming the popular worldwide trend that it is today, with the way of living and eating passed down for generations.
Island inhabitants have long relied on the land for nearly everything they ate. Cardiovascular disease was practically unheard of, and cancer was even more rare. While the population has been primarily made up of poor farmers, they worked their fields, spending their days outdoors in a beautiful natural environment, consuming plenty of tasty fresh fruits and vegetables alongside a glass of wine or two at every meal.
A study conducted by the Rockefeller Foundation shortly after the Second World War described the island diet as lots of greens, vegetables, and pulses (crops harvested as dry grains like legumes). That was followed up by a study that began in 1958, focused on multiple countries across the globe which found that Cretans lead in longevity. Researchers discovered that a dramatically higher proportion of the population was living past 100, much of which was accredited to diet and lifestyle. The people firmly believe no one should eat alone, long-lived not only because of the food but as Cretans say, “because they break bread and drink wine together.”
After the study results were revealed in the 1990s, the word about the island’s cuisine quickly began to spread, making it famous around the world.
The deep roots of Cretan food
Many of the foods eaten on Crete today were consumed during the Minoan era. The Minoans lived here during the Bronze Age (3000 to 1100 BC) and built the Palace of Knossos, one of the most popular attractions in Greece today. Their diet included food from the sea like fish, sea snails, and barnacles. Meat from animals that were hunted or bred like sheep, goat, rabbit, cattle, and pigs, were also part of the diet. In later Minoan periods, wild deer was also on the plate.
Thanks to excavations, we know that ancient people ate many legumes like beans and lentils, fruits and nuts, and cereals such as barley, along with olive oil and wine. Even just a century ago, the diet is believed to have been more like that of the Minoans than modern Greece due to a lack of refrigeration. Various forms of traditional food preservation had to be used with small-scale vegetable crops forming eating habits similar to the ancient civilization.
Image: Domes Zeen Hotel
Today, foodies are often drawn to Crete to enjoy the simple but delicious dishes made with no cream and a few tasty spices. You might find pork with cracked wheat, sea bass with purslane, chicken with peas, or a slab of juicy lamb ribs cooked in honey and a side of potatoes with lemon juice, olive oil, and honey.
The island even has its own special bees that are known for producing especially tasty honey. A slice of Gruyere drizzled with honey is a favorite dessert. Salads are plentiful here too – in fact, there is even a saying about it, “if you have a field, don’t let a cow or Cretan in. They’ll eat all the greens. Some say, eating in Crete is like eating in the Garden of Eden.
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Consuming properly throughout being pregnant is essential as a result of it impacts the well being of the mom and the kid. The newborn wants an satisfactory provide of vitamins to develop correctly. Not solely this, an expectant girl’s physique wants power to deal with the being pregnant signs. Thus, the meals ought to include a wide range of meals loaded with proteins in addition to meals containing starch.
1. Undertake a Balanced Food plan
With a number of exceptions, you’ll be able to proceed to eat regular throughout being pregnant. Your weight-reduction plan ought to embrace greens, fruits, complete grains, dairy merchandise and lean meats in a balanced proportion. Girls are fearful about gaining kilos throughout being pregnant. Subsequently, they don’t eat fat. One can eat fat in a restricted quantity. Constipation is a standard downside in being pregnant. Rising the consumption of fiber can relieve the issue of constipation.
2. Eat Frequent Meals and Treats
A wholesome consuming plan ought to include frequent meals and treats. It could possibly be a handful of nuts, a slice of fruit or a glass of freshly made juice. Within the earlier levels, girls undergo morning illness and as they enter the third trimester, they’re undergo acidity and heartburn. The very best resolution is to eat small, frequent meals. Smaller meals are simpler to digest and might be nice for ladies struggling morning illness and acidity. It ensures that the abdomen stays full. It additionally retains a tab on the variety of energy you eat serving to you preserve wholesome weight. Different snacks you’ll be able to eat are humus with breads, low-fat yogurt, salads, raisins, ham and little one carrots.
3. Keep away from Sure Meals
Your physique is extra weak to food-borne sicknesses throughout being pregnant. Consuming incorrect meals may cause extreme well being issues from indigestion to miscarriage. It’s advisable for pregnant females to keep away from sushi, uncooked eggs, Tilefish and swordfish. Quit tobacco, alcohol and low. Attempt to keep away from mushy cheese until it’s made from unpasteurized milk. Skip the new canine and deli meats for some time.
4. Get extra Iron and Folic Acid
Iron and folic acid are among the many most important vitamins when carrying. Medical doctors often prescribe vitamin dietary supplements to make up for vitamin deficiencies, however it’s at all times a greater choice to get hold of vitamins and nutritional vitamins of their pure type. Dietary iron prevents anemia in pregnant girls. Leafy greens, lean meats, peaches, kidney beans, raisins and apples are good dietary sources of iron.
So far as folic acid is anxious, it prevents start defects within the growing fetus. Meals wealthy in Folate embrace mustard greens, avocado, oranges, strawberries, kidney beans, black-eyed peas, collard greens, spinach and broccoli. Lots of cereals are fortified with folic acid and secure for consumption throughout being pregnant. Read more at https://vtightgel.info/
5. Drink loads of water
Along with consuming a wholesome and balanced weight-reduction plan, it is best to drink loads of water. Fluids assist flush out toxins. Moreover, it prevents dehydration. It retains the pores and skin trying recent and supple and retains issues reminiscent of dry pores and skin at bay.
The meals you eat is your child’s foremost supply of diet. So, take note of the whole lot you set into your mouth.


Writing sample of restaurant review essay Papua restaurant Papua restaurant is situated in the heart of a small town in Makuta Province, Peru. It is perched on top of Mara hill and a favorite hangout place for couples, families, and sportsmen.
Insert Introduction It is a fact that there are many restaurants of great repute which grace the face of the fifty s of the United States. However, from a personal standpoint, the Esquire Tavern stands out as a beautiful restaurant whose services match with every client’s money.
Your introduction should be 4-5 sentences (not 3 or 6) with your thesis as the last sentence. Your thesis must follow the BLANK, BLANK and BLANK format. For example: Bella Verona is my favorite restaurant because of the delicious Southern Italian style food, romantic ambience, and quiet and efficient service.Restaurants essays There are many restaurants. Some restaurants are quick and easy and others you stay at for a couple of hours. Some are very expensive but others are affordable. Not all restaurants have waiters or waitresses. Some of them have drive-thrus and others do not. There are three main ca.The restaurant looked like it was just pulled out of a fifties magazine. The entire restaurant was purple and white, the it was really festive, but not what you would expect from a fifties restaurant. I expected to see a Hispanic theme what we saw was a fifties diner.. Essays Related to Restaurant Review. 1. Consumer Behavior - Students and.
Comparison and contrast of two restaurants The two restaurants that I would be comparing and contrasting are in opposite directions from 3221 Enterprise Way, Miramar, FL 33025.Restaurant A is fifteen minutes drive from the school and is situated on the way of going to my home.It is situated in a busy market area.
Imagine walking in the door of a lovely restaurant. Inside, the customers see flowers and notice the clean restaurant. The hostess greets the patrons and takes them to be seated. The waitress welcomes them and takes their order. She brings the drinks, salads, and then their meals. She is very p.
Restaurant essay gives good information about the backgrounds of the various dishes listed in the menu. There could be information of who created the original dish and various other details in an essay on restaurant. A restaurant essay can prepare your taste buds to receive the food, for which your mind has already started craving.
My favorite restaurant is Capri Eatings. The restaurant is really good. It is located in the downtown of Lahore and it is a very popular restaurant over there. The restaurant has a very beautiful interior and the moment we enter the restaurant the whole interior and atmosphere welcomes us.
Browse essays about Restaurant Review and find inspiration. Learn by example and become a better writer with Kibin’s suite of essay help services. It looks like you've lost connection to our server.
Restaurant Review: The Cod End (418 words, 1 pages) The cod end is a small traditional fish and chip shop locatated near the town centre, squeezed between two of the many surf stores in Newquay. The shop accommodates inside and outside dinning space where customers can enjoy a leisurely meal in the restaurant, as well as a bite on.
TOEFL iBT Independent Writing Sample Essay 1. Topic: Some people like to eat in restaurants and at foodstands, others like to eat at home.. eating a romantic meal while on a date or celebrating some special event with a party at a restaurant are all things we enjoy doing. Even so, there are few people who eat out all the time and eating at.
This restaurant will be eclectic, inviting and warm where customers will enjoy the west side nightlife which is in comparison to none. Along with other trattorias, coffeehouses, and a mix of Italian restaurants Olala aspires to be lounging, restaurant where is the stop for live music.
INTRODUCTION A fast food restaurant, also known as a Quick Service Restaurant or QSR within the industry itself, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically.
An opinion essay about fast food. Look at the exam question and essay and do the exercises to improve your writing skills.
McDonald's business began in 1940 as a restaurant opened by two brothers, Dick and Mac McDonald in San Bernardino, California. The founding of the present day McDonald's Corporation dates back to April 15, 1955 when a franchised restaurant was opened by Ray Kroc in Illinois.


Pork belly and crispy bacon topped with scallions and BBQ sauce.
BBQ Chicken, shredded cabbage, grilled pineapple.
Braised duck, scallions, cucumber and hoisin sauce.
Surf and Turf
Panko shrimp, pork belly, spicy mayo, eel sauce, daikon and cucumber.
Panko fried sausage with kewpie mayo and okonomiyaki sauce.
Scallions, cucumber, shredded cabbage and peanut sauce.
Tajin grilled shrimp, salsa, shredded cabbage.
Crispy fried chicken, sriracha garlic sauce, cucumbers and scallions
Spicy mayo, shredded cabbage, daikon radish and cucumber
Scallions, daikon, carrots, cucumber and sweet chili sauce.
Sautéed seasonal veggies and shitake mushrooms, with sweet chili sauce.
Choose and 3 buns - $12
MAKE IT A FLIGHT!
NON - BUNS
Choice of regular, miso, or shoyu broth . Topped with braised pork belly, wakame, enoki mushrooms, a soft boiled egg and fish cakes.
Choice of miso or shoyu flavor. Includes corn, bamboo shoots, enoki mushrooms, shiitake mushrooms, bok chop, and wake. Fish cakes and soft boiled egg served on the side.
Fried rice, fried egg, green onion, hoisin sauce and choice of pork belly, spam, chicken or tofu.
Steamed rice with teriyaki chicken, squash, and grilled pineapple.
Choice of fries or tots loaded with choice of pork belly, braised duck, or tofu, topped with soy aioli, nori, and sweet chili sauce. (Add fried egg +1.50)
House made tortilla chips topped with duck, a three cheese blend, sweet chili sauce, wasabi sour cream, scallions and sesame seeds
Chicken skewer and a shrimp skewer with bell peppers and onions, glazed with teriyaki sauce, sesame seeds, served on a bed of steamed rice
Ten jumbo beer battered wings with spicy garlic sauce on the side (half order $7)
Blistered shishito peppers, eel sauce, cotija cheese, tortilla strips and house spice mix.
Marinated seaweed, carrots, and radish.
Fried and served on shredded cabbage with sweet chili dipping sauce.
Choice of spicy garlic, kosher salt or shoyu glaze.
Fried or pan seared.
Mocha Ice Cream
Chef's recipe served with fresh tortilla chips
Crunchy tortilla chips smothered in spicy red sauce, chicken, sour cream, egg and cilantro
Fried Egg, tortilla, hot sauce, onion, cilantro with a side of refried beans.
Spinach and shiitake mushrooms served with a side of potatoes.
Chicken & Waffles
Fluffy waffles, sweet cinnamon maple fried chicken, powdered sugar and syrup.
Pork Belly Benedict
Two toasted english muffins topped with pork belly, hollandaise, wasabi sour cream, cilantro with a side of potatoes.
The Basic B*tch
Two eggs any way, two slices of toast, two slices of bacon.
Huge 32oz. mason jar with Han Vodka Soju and Cutwater Bloody Mary Mix, garnished with bacon, celery, pepper jack cheese, olives, peppers and onion.
32oz. mason jar with Han Vodka Soju, ginger beer, bitters and mint.
A michelada featuring mixture of beer, Clamato, Tapatio in a Tajin/chamoy rimmed glass
Served with the purchase of an entree.


The roof of Australia has its own cookie company
made in Jindabyne, Australia 1020 metres above sea level
Snowy Mountains Cookies specialises in the art of making quality, gourmet, wholesome cookies abundantly filled with delicious and chunky ingredients so that every bite is a tasty treat. A government awarded manufacturer, Snowy Mountains Cookies are focused on quality ingredients:
- Large chunks of couverture chocolate - steering clear of compound chocolate-buttons!
- Free-range eggs - recipient of the RSPCA Good Egg Award
- Butter, rather than margarine -'keeping it natural by keeping it simple'
- Cookies are made without artificial colours, flavours or additives and no preservatives
Snowy Mountains Cookies are available in a variety of packaging styles and forms along with a range of cookie sizes from our 5 gram Petite Bite, 20 gram taste treats to our indulgent 80 gram serve.
"Regarding the Snowy Mountains Cookies on-site HACCP inspection, the auditor commented "The factory is in excellent order. All production and storage areas have been well designed and an extremely high level of plant hygiene is being maintained. The facility is a credit to the management. In addition the facility is the cleanest bakery I have audited."
Snowy Mountains Cookies has won the confidence of the Federal Government with the award of a Food Processing Regional Australia Program grant.


When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan?
Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.
Why Eat More Root Veggies?
Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.
Which root vegetables do you eat most?
If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:
Excited to add more roots to your diet? Here’s a fun, easy recipe:
Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Serves 4 to 6
1 sweet potato
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in other favorites, like squash)
extra virgin olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
Preheat oven to 375 degrees.
Wash and dice all vegetables into bite-sized cubes.
Place in a large baking dish with sides.
Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
Sprinkle with salt, pepper and herbs.
Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
GET EVEN HEALTHIER!
Are you curious about how to choose root vegetables and other nutritious foods? Would you like help being as healthy as you can? Let’s talk! Schedule an initial complimentary consultation with me today—or pass this offer on to someone you care about!


Man, I was hungry this morning, so I stopped by Pasteko on my walk to school. I tried the Paste's. They are the same thing as English Pasty's but with a Mexican twist. According to the shop, this is the traditional food of Hidalgo. I remember in England they said the same thing. They would cook the pastry for the miners, so it was easy to eat without making a mess.
I had the Classico (which was excellent) and the Chorizo with Queso - which was also great. The package came with two pastes and a fresh ground coffee which was great. I wanted protein and grease, not sugar.
I don't know why but everyone was dragging in class today. We started working on imperatives, which usually show up in slogans. Elé, Sam, and I were just zombies.
We played some "Simon Dice" (Simon Says) and then "Piedra, papel, y tijeras" to practice imperative. At lunch I managed to find some street tacos for 14 pesos for two! A group of American's were standing there eating them alongside a group of locals, so I grabbed a couple and a soda. If figured if Americans were eating it, it would be safe.
Finally, after class I was craving a burger. So, I went to Tennessee Jacks and got one of the best burgers I've had anywhere.
It was perfectly cooked, and the potato squares were excellent. I then headed back to my apartment and joined conference calls the rest of the day. I bought a bag of totopos (corn chips) at Oxxo, and made nachos for dinner, cooking the last of the meat I bought.
It was funny, I tried to use Google, and then Bing to figure out how to cook the package - they both said it would take like 2-4 hours in the oven. So, I asked Marcela. She could read the super tiny print on the package, and she was like, "No just put it in a saucepan." I did and it came out great. I don't know why I ate so much, but I was hungry the entire day.
Finally, I focused on watching Spanish movies and looking up vocabulary. I was gassed and fell asleep early at 8:30 PM.
It is hard to believe that I'm leaving on Saturday. The time has flown by.


A friend of mine is interested in starting Hcg but wanted a sample menu before she ordered... I couldn't find one so instead...
Let me tell you what I have eaten over the last few days:
Lunch : Steak and grilled onions
Snack : Apple
Dinner : Shrimp scampi with asparagus
Snack : Strawberry Smoothie
Lunch : Chicken strips with spicy mustard and cucumbers
Snack : sliced fresh strawberries sprinkled with stevia
Dinner : a hamburger with mustard and sliced tomatoes
Snack : an orange
Lunch : chicken & spinach meatloaf
Snack : baked apple with stevia and cinnamon
Dinner : baked lemon pepper flounder with asapargus
Snack : strawberries dipped in chocolate (made from Hershey's cocoa and stevia)
Lunch : meatloaf and onion rings
Snack : orange
Dinner : taco soup (ground beef and tomato in chicken broth and taco seasoning
Snack : apple
A meal out at Runza : bed of lettuce with diced chicken and add my own orange on top to make a citrus dressing and then iced tea to drink.
You can also have 2 servings of melba toast per day, I usually don't unless I really have the munchies. I love using them in some of my recipes though - like the meatloaf and onion rings.
I drink lots of water and iced tea. A treat is to take Perrier water and add flavored stevia drops to make a soda pop - I like grape, rootbeer, vanilla creme, chocolate raspberry and peppermint!
The possibilities are endless on this diet. You just have to be dedicated and stick with it exactly as written. I am currently down 50.5 inches, 68.1 lbs and have gone from a size 16 to a size 4. I am 2 weeks away from being finished with my last round. The key to being successful with Hcg is getting the right product and the right support. Too many people are successful in the weight loss part of it but then they aren't told how to go through Maintenance correctly (or at all) and that is where they blow it because that is when your hypothalamus resets and your metabolism gets a jumpstart.
That is why I am such a huge advocate of http://myhcgplus.com/a/5920. Their customer support is second to none and they walk you through all the stages of Hcg weight loss, not just sending you a box with drops. The best part is that because of their referral program, if you are successful people will start asking you what you are doing and you can earn back every penney you pay in. So far I paid out $199 when I ordered (that got me through 2 full rounds and 60 lbs gone) and I have earned $530 in referrals. I also won one of their contests and got a $500 shopping spree for new clothes! I am way ahead right now :-)


Haleiwa Joe’s Seafood Grill
Since opening its doors in 1998, Haleiwa Joe’s has become an iconic North Shore restaurant and local gathering place, thanks to owner and founder Joe Lazar (pictured). Lazar, a long-time North Shore resident, actively gives back and supports the North Shore community through donations, event fundraisers, and much more. You’ll often find Joe among his front-of-house staff, greeting friends and guests and helping to serve the fresh local seafood and island-inspired dishes that have made Haleiwa Joe’s a longtime favorite for kama′aina and visitors alike. A second Haleiwa Joe’s location in Kaneohe is also a community favorite and continues the “Joe’s” tradition of serving aloha daily.


A vegetable burger made special by the characteristic taste of quinoa, combined with the personality of the spinaches and the delicate touch of leek. A delicious and simple recipe that releases a series of flavours. It can be served as a main course accompanied by a seasonal salad or a side dish of sautéed vegetables, to give a touch of joy and colour to the dishes. You can also season it with a drop of Germinal Bio Hemp Seed Oil, to enhance its flavours.
*spinach 41%, water, *quinoa 17%, *rice flour, *sunflower seeds oil, *chickpeas flour, *leek, salt. *= organic. May contain traces of soy, celery, mustard, lupins, sesame seeds, nuts.
|Typical nutritional value||per 100 g|
|Energy||704 kJ - 168 kcal|
|of which saturated||0,6 g|
|of which contains sugar||0,5 g|


3Chi Delta-8-THC Chocolate Chip Cookies
Buy 3Chi Delta-8-THC Chocolate Chip Cookies Online Europe. The 3Chi Delta-8-THC Chocolate Chip Cookies contain 50 mg of Delta-8 and are absolutely delicious.
These 100% Vegan cookies are baked fresh and then vacuum sealed for fresh delivery of a potent. One-of-a-kind uplifting and motivating feel with a calming body sensation.
These tasty cookies are made with flavorless Delta-8-THC distillate derived from US grown hemp, so there’s no cannabis flavor!
Serving Size – ¼ Cookie
Servings per Container – 4
Hemp Derived Delta-8-THC Content – 50 mg


Food & Drink Photography Cardiff – The Kings Arms, Pentyrch
The Kings Arms in Pentyrch, Cardiff has new management and a fantastic new chef. Andy, the new landlord, appears to have some great ideas about the place and has the Hardwick in his sights. He’s well on his way to achieving that by hiring Yanni as the new chef.
Yanni wants to cook the food people want to eat. He can produce anything in the kitchen, something he learnt over many years as a chef in some of London’s finest restaurants.
I was only asked to photograph two dishes and Yanni on this assignment, but I will return very soon to taste the wider menu. It is my local after all!


Ecotone Farm is proud to partner with Green Door Gourmet, a Tennessee Farm to Fork cooperative of local farmers and artisan producers. Green Door Gourmet is a unique farm to fork venture that produces local artisan foods and plants in a farm-cooperative community setting. The aim of the cooperative is to provide a one-stop shop for a whole foods, whole-diet shopping experience. Besides visiting our farm directly, Green Door Gourmet is now the primary place at which you can find and purchase food from Ecotone Farm.
Sylvia Harrelson Ganier, the farm operator, brings years of farm and restaurant experience as well as a passion for food and education. Her background of growing up on a dairy farm in North Carolina melds with her many years in the restaurant business, including being chef and owner of her former Nashville based establishment, CIBO. Personal attention to both product and patron is the main focus of the high quality experience from Green Door Gourmet.
Green Door Gourmet is located within Hidden Valley Farm on River Road in Nashville, TN, less than 2 miles west of Interstate 40, and less than 10 minutes from downtown Nashville. Our close proximity to places such as Nashville West, Walmart, and Lowes provides ease of access for customers who crave experiencing the best of local fare but still in the city limits.
Hidden Valley Farm also serves as the perfect spot for agri-tourism and special farm events. They have produced events from small picnics to receptions up to a BBQ for 1000!
Green Door Gourmet grows up to 80 varieties of herbs and flowers, and a wide assortment of fresh produce produced using natural methods which follow an organic holistic model. They harvest as close to customer-scheduled pick up as possible in order to maintain the integrity of our product. They do not sell anything that does not pass our own "taste tests."
With a terrific crew helping out on the farm this year, the feeling of community will be one of the first things a customer will note when making a visit.


The number one thing most of us miss when switching to gluten-free or spelt products is sandwich bread. Meat and cheese sandwiches, toast, French toast, PB&J, BLT, all of these tend to be less satisfying with the commercial breads available. This sandwich bread will hit the spot, with a light, chewy texture and less crumbling than you’d expect thanks to the addition of eggs. I usually use my KitchenAid mixer with a dough hook to knead my breads, but you can also do this one by hand. Just be careful not to overdo it, as spelt can “break” very easily.
- 1121 g spelt flour
- 4 tsp salt
- 2 cup milk
- 2/3 cup water
- 1/4 cup butter, melted
- rounded 1/3 cup honey
- 1 1/2 T yeast
- 2 eggs
Set your oven to 200 degrees F before you start. This helps provide a sheltered, warm environment for the initial rise, helping to give the dough a good texture.
Melt the butter in a measuring cup, then add milk, water, and honey and heat to 110-120 degrees F. This takes about 95 seconds on high in my microwave, but you can also scald it on the stove and let it cool. Stir to combine thoroughly, then add it all to your mixing bowl. Add salt, yeast, eggs, and spelt, and mix on low with the dough hook just until the dough comes together and cleans the sides of the bowl. Oil thoroughly with your choice of oil, then cover with a towel or plastic wrap. Turn off the oven, place the bowl in the warm oven, and let rise until doubled.
Turn the dough out onto well floured surface and let rest while you oil two regular loaf pans. Separate the dough into two equal parts. With each part, flatten into a rectangle with a width equal to the length of your loaf pan, then roll the rectangle up to form a loaf shape. Tuck the ends under, place the dough into a loaf pan, and pat it evenly to fill the corners. Oil the top, cover, and let rise again until the dough peeks over the top of the pan.
Preheat your oven to 350 degrees F this time. Fill a small pan with boiling water and place on the bottom rack. The steam from the water will help keep the crust softer. Bake your bread for about 35 minutes. Remove it from the oven and let it cool in the pans for about 15 minutes, then turn it out onto a rack to cool completely.
Slicing bread is an art, but not a tough one. It just takes some practice. Make sure you use a long, serrated bread knife that is very sharp, and use a gentle sawing motion with very little downward pressure, letting the weight and sharpness of the blade do you work for you. Wait until your bread is completely cool to make it easier to slice.