Watch short videos about #freefoodhacks on TikTok. TikTok Food Hacks Worth Trying at Home It starts on TikTok. Indian Bread Omelet This INSANE breakfast sandwich was inspired by a viral video of a street vendor in India! Some people add sparkling water to help it all blend together, and others add even more vodka. The foodies on TikTok are constantly churning out new tips and tricks for us novice chefs, and a recent wrap hack is catching on quickly. Anyway, if you haven’t seen it, the wrap hack is basically the smartest way to make a wrap. This trend is what birthed tangential trends, too, like whipped strawberry milk, whipped matcha, and even whipped peanut butter. These are the ones worth trying This is quite possibly the most intriguing hack of all and by far the easiest to make. Open our site, enter your Username/E-Mail, select amount of resources then click on the generate button. This content is imported from TikTok. Do you know the secret to pulling apart pineapples? The Best Cake Delivery Services Out There, Fruity and Cocoa Pebbles Ice Creams Are Here. Show us your best tips with #FoodHacks! Food TikToks have a special place in our hearts, and they are an amazing way to find fun, new recipes and hacks. 2020-08-28 eHow.com. From watching TikTokers save time during dinner prep to elevating a simple cheese quesadilla into … But what were the top TikTok recipes and food hacks of 2020? nobody is safe......#foryou #fyp #strawberry #gross #viral #food. A new method for making wraps at … Cereal pancakes inspired by @sydneymelhoff #tiktokfoodie #fyp #pancake #minipancakes. Start watching to discover real people and real videos that will make your day. BRB, trying the pizza hack. These clever food hacks on TikTok will make cooking as easy as pie. 15 Life-Changing Food Hacks I Found On TikTok. Indian Bread Omelet This INSANE breakfast sandwich was inspired by a viral video of a street vendor in India! One of the biggest trends this year was making normal breakfast foods into cereals. Best cooking hack ever! Put a fork around the tendon, and pull it from the other side, using a paper towel to help you get a better grip if needed. After a little bit of sleuthing, I found out on BuzzFeed that the first person to do the wrap hack was @ellcarter1 on TikTok. #tiktokfood #viralfood #foodhacks. Start hacking TikTok accounts by reading our guide or watching our video where we will teach you how to do it quickly. Enter: Food hacks. How to enhance your White Claw. TikTok You Can't Help but Smile Watching This Son Teach His Dad the "Body" Dance From TikTok by Karenna Meredith 10 hours ago First up: the cereal box hack. Not only that, but it essentially evens out the ratio of fillings so that you take the perfect bite every time. food_hacks_astatic (@charliangles_dunkins) on TikTok | 214 Likes. DIY Entertainment. Hi. 91 Fans. The latter is precisely the case with a recent internet hack that’s been sweeping the internet. #food hacks | 1.1B people have watched this. So, check out a few of our favorite TikTok food hacks — they're basically guaranteed to elevate your chef game. Find out below if they'll really change your life—or just make you question everything. Chances are, if you're not a member of Gen Z you've tried to avoid TikTok for as long as possible. Use your spatula to flip it all over, add whatever toppings you want inside, and fold the bread into a sandwich right on the pan. The wrap hack is now mega trending and there have been hundreds of wrap hacks popping up! The number of Covid-19 cases reported each week in Florida has tripled since the state reopened. Other users have also come up with hacks to make food better, like making grapes taste like Sour Patch Kids and getting a perfectly-cooked runny egg. White Claws and slushies are two staples of summer, so putting them together into one food trend is a given. This is one of my favourite food hacks ever, even if I did learn it from my gran years before TikTok was even born. Using our TikTok Hack Tool you will be able to add more Fans/Followers!. There are some pretty genius food hacks on TikTok. But—BUT!—it's more than just a collection of bad dances and hard-to-understand memes. starbucks frappuccino ☕ #starbucks #coffee #tasty #yummy #frappuccino #starbucksrecipe. But I guarantee once you start doing it, you might not want to stop. 10:57. FOODHACK (@_food_hack) a créé une vidéo courte sur TikTok avec la musique Deep End. It turns out there are countless ways to improve and expedite the dining and food prep experience and some of them are face-palmingly obvious once someone points them out to you. The great part is that you don't need to download anything and all you have to do is very simple. See More Food Hacks. TikTok wrap hack? Because I have discovered foodie TikTok, full of unusual recipes and most importantly, amazing food hacks. The original tutorial, which was posted by TikTok user shine.on.darlin in March 2020, now has more than 2.4 million views. To get rid of some of the bitter taste of a cucumber, cut off the end and rub that on the other slices. Those bottled Starbucks Frappuccinos you can get at the grocery store can be made more like the real thing if you throw them in the freezer for a couple hours. The user, who lives in Australia, has earned over 1 million views after sharing his “mind-blowing” hack for storing frozen foods.. It quickly best but it came out good of bad dances and hard-to-understand memes recipes and food hacks hacks. Bacon will blow your mind tiktok food hacks ( @ charliangles_dunkins ) on TikTok, this... The web, viewers can watch and discover millions of personalized short videos blend together, and whipped.! 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I have a vivd Fall memory of my Mother – Libby – at the stove, stirring a pot of Spiced Peach Pickles. When they finished simmering, they went into sparkling clean Ball jars and processed until sealed in a water bath. We didn’t live on a farm – but Mom would hunt out the best cling peaches she could find. These had to be perfect, small, jewels. Fruit was plentiful in our San Francisco Bay Area before Silicon Valley replaced the orchards at the south end of San Francisco Bay.
Here is the recipe she used. Mom was born and raised in Indiana and nothing would do but this hallmark canning book published in Muncie, Indiana.
1 piece ginger root
2 sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
5-6 cups sugar, divided
2 cups water
3 cups apple cider vinegar
24 small, firm-ripe, peeled peaches (clingstones are best)
Tie spices in cheesecloth. Combine spice bag, 2 cups sugar, water, vinegar in a large pot. Bring to boiling; add peaches a few at a time (so they have room to move around). Simmer until heated thoroughly. Carefully remove the peaches. Repeat until all peaches have been heated. Pour boiling liquid over the peaches, cover, and let stand for 3-4 hours. Carefully remove the peaches from the liquid. Add 2 more cups sugar to liquid and heat to boiling. Pour back over peaches and let stand 12-18 hours in a couple place.
Pack peaches into hot Ball jars, leaving 1/4 inch head space. Add remaining 1-2 cups sugar to the liquid. Bring to boiling, pour over peaches, leaving the 1/4 inch head space in the jar. Adjust caps, Process pints and quarts 10 mins in a boiling water bath.
If you are new to canning, check out the Ball Website for everything you need to know and more (this is not a paid promotion – it’s simply my go-to place when I want accurate info)


Chef Ludo Lefebvre and Fisher & Paykel team up.
Chef Ludo is no stranger to innovation. He is a classically trained French chef who broke into the Los Angeles food scene as the executive chef of L’Orangerie and Bastide, where he created dishes like Poularde Marinated in Pepsi-Cola with Popcorn. After earning a Mobil Travel Guide Five-Star Award at both restaurants, he opened his own place, Petit Trois, in 2014. His “bar-a-la-cart” concept has two locations in LA, and he is considering a new location in Denver. While making news at Petit Trois, he created a pop-up experience during a three-month period in a friend’s bakery that eventually became known as LudoBites, which one critic described as “a transforming moment in the Los Angeles restaurant scene.” A fried chicken food truck became LudoBird at the Staples Center, and Trois Mec, his first fine-dining venture, is one of LA’s hottest reservations. In between all the openings and pop-ups he starred on ABC’s The Taste with Anthony Bourdain and Nigella Lawson, and wrote two books, LudoBites, Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre, and Crave, A Feast of the Five Senses.
In the kitchen of his California home, Lefebvre, who loves to cook with his kids, is surrounded by some of Fisher & Paykel’s most innovative and user-friendly appliances. He prefers an induction cooktop, but also has a gas range. The built-in oven with 11 functions is a truly innovative workhorse, and the Activesmart Fridge system easily handles all of his cold storage needs. The kitchen, designed by Ginny Capo, is a mix of rustic textures, along with a modern, clean-lined pro le. “My home kitchen needs to be about space to work in and to enjoy cooking with my family. It’s professional with a family orientation.”
Fisher & Paykel’s culture of open innovation and its attention to sustainable design make it perfectly suited to celebrity chefs and everyday humans. Says Pierre Martin, North American Vice President of Marketing, “We partnered on the remodel of Ludo’s kitchen and the build of his outdoor kitchen, working closely to understand his cooking style, creative vision, and needs from the perspective of a professional chef and as a father wanting to teach his children about life around the table and food. Ludo is constantly creating from his home kitchen and displaying it on his social channels and through his cooking show, Ludo À La Maison.”


Evolution and Origin
Avant garde cooking is as technical as ever, but it's less apparent
Interview with Le Monde
There is more to spanish gastronomy than the Basque Country and Catalonia. In Denia, Southern Valencia, Quique Dacosta surprises with modern local cuisine, rewarded with the three Michelin stars and described passionately by its creator.
Quique Dacosta, a dandy in the kitchen
State-of-the-art in the kitchen and classic in attire, we discuss style and gastronomy with the Cáceres native, who through his own merits has become the standard-bearer for our cuisine.
Dacosta 2016 Launch
Boundary cuisine. We cook at the boundaries of flavour, concept and technique. The ones that allow us to take certain risks and to push the limits established by our memories.
De tapas con Quique Dacosta
His new book
In his fifth book, the chef publishes 80 recipes from different concepts that unite tradition, innovation and the avant-garde.
Quique Dacosta, evolution and creativity 2016
El País says: “Quique Dacosta celebrates 26 years in the profession. Interestingly, the menu with which he has just inaugurated the season might be one of the most suggestive of all the ones I have sampled throughout his brilliant creative career.”


We all know that eating organic is better for you, better for the environment but definitely not better for your pocket. If you’ve done any comparison shopping, you’ll find that organic foods are typically at least 50% more than it’s non-organic counterpart, and can be up to three times the price. Here’s how to eat organic on a budget.
Shop in Season
A huge portion of my groceries is usually fruits and vegetables. They’re good for you and they can be cooked or eaten in so many different ways. Plus, I’ve cut back on my dairy and meat intake, so that really only leaves grains and produce. An amazing way to save on organic produce is by shopping for produce that is in season. The US Department of agriculture has a great guide to show you what’s in season here. Produce is easier to grow when it’s actually meant to be grown, which reflects in it’s cost. Buying organic strawberries in the dead of December can be a costly option, so save that delicious strawberry salad recipe for spring & summer.
PS: use Pinterest to find recipes that incorporate a fruit/vegetable that’s in season that you are unsure how to cook/use!
Search for Coupons
This is just a smart tip regardless of whether you want an organic product or not. Coupons can really save you some serious dough if you know how to utilize them properly. A lot of times, coupons apply to big purchases. This can be problematic if you aren’t going to be able to eat three pounds of apples before they go bad. You can approach this one of two ways.
The first way is to split the cost with someone you know. You’ll both be saving money, while not purchasing too much for your household. The second way is to batch make food and freeze it. Not everything tastes good once it’s reheated so approach with caution. Coupons are especially amazing for things that don’t go bad for a long time, or ever. Stocking up on organic toothpaste, all natural shampoos, all natural laundry detergents, etc. can be extremely cost-effective, and you know you’ll use it eventually.
Shop Where You Normally Do
When Boise finally got a Whole Foods, I went there once a week. I was in love. Everything was so healthy, organic and SO EXPENSIVE. I went broke and had to eat ramen for a week before I got paid again. Regular grocery stores carry organic foods and are usually much cheaper than Whole Foods or Trader Joes.
I do still shop at Whole Foods when they have something that most grocery stores don’t carry (like Acai packets), or I want the very best (like beautiful heirloom tomatoes).
Learn What’s Important
When it comes to produce, there are some fruits or veggies that get contaminated more when exposed to pesticides and other chemicals. They either absorb the chemicals more or are sprayed more often. These fruits/veggies are called the dirty dozen and should be purchased organic as often as possible. On the other hand, there are fifteen fruits/veggies (the clean fifteen), that don’t absorb chemicals as much or aren’t sprayed as much, so they are usually fine to be eaten non-organic. Especially when you’re on a budget, you have to delegate where you’re going to spend your money. If you want to eat more organic foods, start with buying only organic for the dirty dozen. You can get a free guide to the dirty dozen and clean fifteen below.
Participate in a Co-Op
A co-op is essentially a community-driven opportunity for fresh and organic produce. The way it works is a lot like the method I talked about earlier about splitting the cost of a large produce purchase with someone you know, but a co-op is usually an entire community splitting the cost of a large batch of produce. Co-ops usually feature a variety of fruits and veggies, and you never know what you’ll get until that day. The bountiful baskets co-op is one I’ve participated in and costs just $25 for a 100% organic basket. You usually get a week or two’s worth of fruits and veggies, and I found that the best part about a co-op was figuring out how I was going to use the fruits and veggies in my upcoming week’s meal plan. Creating new, delicious dishes that were organic and inexpensive was amazing! Bountiful Baskets has locations all over the country, so see if they have any near you and if not just google your city’s name & produce co-op.
Keep It Simple
When beginning a new diet, whether it’s eating more organic foods or just eating healthier in general, you can feel like you need to be making complex dishes every night that involve 10+ ingredients. While that can be fun and exciting, it gets expensive really fast. Learn to create simple dishes with few ingredients, and learn to make large portions that can be stored as leftovers for dinner or lunch the next day. You’ll find yourself saving a ton of money and still feeling full and happy.
Thanks for reading!


If you’ve been anywhere near social media this year, then you’ll know all about VEGANuary or VEGanuary. A drive to start your year feeling fresh by adopting a whole food, plant-based diet, as opposed to an animal based one!
I think it’s great when people become more mindful of how they are fuelling their body, and good intentions paired with the right knowledge can be a great catalyst for positive change. But when people are jumping on a band wagon (when they don’t really know the destination) it can be a recipe for disaster.
Apart from seemingly being able to make cheesy bread a staple (or just bread if you’ve gone vegan!), there’s a lot more to going VEG+ than you might have considered. Here I’m helping share the knowledge, and hopefully inspiring you into positive action, whether you want to try a veg based diet for ethical, health or just experimental reasons.
The benefits of going veggie:
I am not going to go into the ethical reasons around safe a humane farming in this article, but it is worth looking into if you do eat animal products and trying to shop from a well-informed position. Just a few pointers: look for ‘grass fed’, ‘pastured eggs’ and organic meat where possible. (check out this great article for a little more info on eggs).
So why might you go veg? A great reason would be to try and increase your overall daily intake of veg and fruit! We are consuming less and less real food, and consuming more and more ‘food like’ products. Unfortunately for us, food like products just don’t contain the same goodness as the real thing. Getting a diet full of colourful vegetables and fruits means we are getting a mix of vitamins, minerals and antioxidants! Just a short list: Vitamin C, A, potassium, folate, iron, fibre, polyphenols and flavonoids! I could go on, but I won’t ; )
What you might be missing out on by eliminating animal products:
So increasing your veg intake is only going to be a good thing. But one thing people don’t consider when making the switch from meat/dairy eater to veggie is what their diet suddenly might be missing out on.
The protein debate is often rampant, but not really so important when going veggie. There are so many plant based protein options, and as long as you are getting a mix of all of them, you should have no issues getting your protein fix for the day. Just a quick list of the best options: whole grains, nuts and seeds (quinoa is a winner here – technically a seed!), legumes and there’s protein in veg you know (there’s a reason Popeye ate spinach and his muscles grew!).
A bigger issue is what micronutrients you might be missing out on. When we eat animal products we are generally hitting our required needs of Vitamin B12, Iron, Omega 3 fatty acids and Vitamin D.
Let’s start with Vitamin D – you can get this from the sun, and it’s the most effective way to increase your levels, so try and find a little patch of sun every day (easier said than done UK dwellers right?!).
Vitamin B12 is vital for maintaining nerve tissues, and a deficiency can impact your nervous system. Vit B12 is found in eggs and dairy products, so if you’re not going vegan you can get your hit from these. Otherwise, you will need to look elsewhere in order to ensure you are getting the right levels. Your doctor can advise on supplementation.
We need iron for our blood, and a lack of iron in our diet causes anaemia. Symptoms that your diet may be lacking iron are tiredness, dizziness, short of breath and cold hands and feet. Plant based sources of iron are legumes, soybeans, tofu, nuts, dark leafy green veg. By doing a bit of smart food combining we can increase the uptake of iron from the plant-based sources we are eating by adding Vitamin C. Try squeezing lemon juice on your kale and spinach salad or top your tofu with steamed tomatoes!
Omega 3 fatty acids are typically found in oily fish. Flax seeds are a winning replacement here. But supplementation could still be required.
Not sure? Get your bloods checked and be sure you’re in balance!
What does a typical day in a vegan diet look like?
Perhaps there was more to consider in your switch to veganism than you initially thought? It’s all too easy to fill up on processed ‘vegan’ alternatives, but you’ll be robbing your body of vital nutrients that you need to thrive. Don’t do yourself this disservice! Eat smart, feel great, and you might just flourish on your new way of eating.
Here’s a typical day eating vegan:
Hummus on whole grain brain, salad and olive oil for breakfast
Lentil lunch/Buddha bowl
Coconut yoghurt snack with flax and chia and almond mylk
Mexican feast dinner – mixed grains, guacamole, roasted peppers, onions, tomatoes, black beans
Optional extras – Wild Green smoothie, Noble
When you are mindful of the vitamins and minerals that your body requires, and where you can find them in a whole-foods, plant-based diet, then you can really thrive on this nutrient packed way of eating. Approach any diet or lifestyle change from a place of knowledge and you’ll be on your way to making positive changes.
If you want help making sure you are getting all the nutrients you need, whilst enjoying a fulfilling, satisfying diet full of tasty food that fuels you well, then get in touch for 1:1 Health Coaching, and we can go through a FREE Health History Consultation call to see how I could help.
If you would rather improve your health habits then a group setting might be more your thing. Try my online Bootcamp for free here:


The HPFFA paid it forward on May 31 by donating $500 to Food4Kids Hamilton. The donation was in thanks to the Mitch Marner Assist Fund, Brother Wendt and The Burger’s Priest for supplying lunch to all of C Platoon on Monday.
Why did all of this happen? Mitch Marner and his foundation are fundraising for Covid-19 relief funds as well as PPE for front-line workers. As part of Mitch’s efforts, he is participating in the Burger Showdown in Toronto and enlisted help of our very own Brother Wendt.
What is the Burger Showdown?
The Burger Showdown kicked off on May 28 — National Burger Day — at some of the best burger joints across North America. In Toronto, local restaurants teamed up with local celebrities to create new burger recipes for fans to enjoy. One of these burger options included Mitch Marner’s pick at Burger’s Priest.
Each celebrity teamed up with the chefs and owners of each burger joint and created an online episode of them making the burger for the Burger Showdown. Viewers can watch the episodes and order the burger creations from Uber Eats if they are in the delivery zone.
From May 28-31, fans could watch the chef-celebrity cooking segments and order the burgers from Uber Eats. Viewers were encouraged to vote for their favourite and the team behind the winning burger would receive a donation from Off The Menu to a charity of their choice. In Canada, The Burger Showdown is supporting the COVID-19 relief efforts by the Marner Assist Fund which has been supporting Second Harvest in addition to supplying frontline workers with PPE and meals.


[SailfishDevel] Mer (and Sailfish and anyone else using Mer) meetup/dinner at FOSDEM
david at dgreaves.com
Wed Jan 21 16:56:10 UTC 2015
We're planning a dinner at FOSDEM on the saturday night and I'd like to get some
numbers for the reservation.
The meals aren't cheap so I've asked for a €30/€40/€50 menu options at
I'll post more info as it arrives (like the menu choices - it's a steak place so
expect that but I'm hoping for a veggie option too)
Please fill in your name here:
If you can't edit the wiki for any reason (no/new account) then email me (or
anyone) and I'll do it for you.
"Don't worry, you'll be fine; I saw it work in a cartoon once..."
More information about the Devel


Porridge with Love
It feels good to get up in the morning and find breakfast on the table.
Dad got up early this morning to make Chinese fried tortilla from scratch and beef porridge. It’s a meal that Chinese from southern part of China eat for breakfast. I loved eating it when I was a kid. I always appreciate Dad’s cooking. As I sat at the table eating breakfast with Dad, I felt a sense of love and fulfillment. However, for a flash moment, I noticed my thought wondering how much longer will I be able to enjoy Dad’s presence.
For now, I will continue to cherish his porridge with love.


Help Be A Solution To Suffering
Through our strategic relationships with such agencies as The John Adams Institute, Good Shepherd Food Bank, National Emergency Response Team, The United States Department of Agriculture and many other great partners, we are able to receive food at greatly reduced costs.
We frequently are able to receive food at NO cost, just the cost of fuel. Other times we pay 16 cents per pound for "reclamation", foods in slightly damaged packaging or out of date but still nutritious and healthy. And when all else fails we sometimes have to pay full retail to assure a steady supply of good food for the poor and working poor in our service area.
Your tax deductible donation helps us to keep our service and delivery vehicles on the road, the phone and light bill paid and to cover the cost of helping to feed one of the most impoverished populations in America.
4 out of 10 Maine children will go to bed hungry this week - there is no excuse.


What is an oxymel?
An oxymel is an immune boosting drink made from raw honey and apple cider vinegar with the mother. You can add a wide variety of herbs to enhance the immune boosting qualities of the drink. It has been around since the time of Hippocrates. You can make it up and keep it in your refrigerator through the flu and cold season. I think it works best if you take it when you first feel like you might be getting sick, before whatever you are fighting has had a chance to get well established in your system. Others take a little bit now and then as a preventative. We all know that families pass around illnesses to each other. When someone in the family gets sick have everyone else start drinking and eating the oxymel to avoid getting sick also.
For this oxymel I choose to add garlic.
Let me tell you a little story about garlic.
I was taking a microbiology class where we were growing some pretty nasty bacteria. The idea was to learn which antibiotics worked best against each of the different bacteria. Once we had a well-established colony growing we would drop an antibiotic disc in the petri dish then put it back in the incubator. The next day we observed the dishes and found the antibiotic disc that was working had a halo of about 1/8 of an inch cleared around it.
After we finished all the experiments required our professor asked if there was anything natural we would like to try. He didn’t believe in natural medicine and I think he wanted to prove to us how superior mainstream medicine is to natural medicine.
We chose to use garlic. We cut the smallest possible piece of garlic and put it in the petri dish. The next day when we took it out we were all shocked, especially the professor. Every petri dish on that level was completely cleared. The dishes above and below had also been significantly compromised. Our little piece of garlic proved to be completely superior to all the antibiotics we had been using.
- 1 quart of water
- 1 bulb of garlic
- ¼ c raw honey
- ¼ c apple cider vinegar
Peel all the cloves of garlic and put into a pan with the water. Bring to a boil then reduce the heat and simmer for 10 minutes. Take off the heat and stir in the honey and vinegar. Mix until the honey has dissolved into the water. Pour into a jar with a tight lid and keep in the refrigerator.
To take this pour a little of the juice into a cup. Add a few of the garlic cloves. Sip on the drink and eat the garlic. At this point the garlic will be very bland so eating it is no problem. Take this when you first start to feel off or when anyone in the house is feeling sick. It is great to keep a family from passing around everything anyone catches.
A Word about the Ingredients
I try to pick the largest bulb of organic garlic that I can. Remember we are using it to make medicine so we don’t want pesticides or genetically modified garlic. When using organic, the bulbs tend to be on the small side.
Raw honey tends to crystalize so companies process their honey with heat to prevent or slow down the crystallization. The heat will take away some of its medicinal value. If your honey has crystalized it will still work just fine. Just measure it out and put into the oxymel. Using local honey is also beneficial to the immune system. Local bees are foraging in the same environment we live in. This helps the honey strengthen our immune response to those environmental factors.
Apple Cider Vinegar with the Mother
You will only find the mother in raw vinegar. Look carefully and you will find tiny bits of stuff floating around. This is the mother. If left on the shelf it may settle to the bottom and form a slimy blob. It looks awful and feels slimy but it is actually really good for the immune system. The mother is what actually makes the vinegar.
No statements on this website have been evaluated by the FDA. No statement on this site constitutes medical advice. Consult a medical doctor before trying any remedy on this website. We do not claim that any remedy on this site will cure anything. We are sharing our own anecdotal experiences with these formulas. All remedy ingredients are clearly stated. You are responsible to know your own allergies and to protect against them.


"What's for dinner?" I asked myself. A common dilemma I encounter.
I opened the fridge and to my delight I saw a pack of Aldi's fresh Spinach and Mozzarella Ravioli that I had forgotten about. I immediately formulated the meal I would make around this amazing ravioli. But I didn't check for the chicken that was supposed to be part of this dinner. On a positive note, this recipe is great to pair with any protein you might have available. Consider this to be a customizable meal where these two components are the base. Catch me next time for the chicken recipe.
Step 1: Set burner to high, fill pot with water (about 3/4 high), add a pinch of salt. Bring to a boil. Carefully add ravioli.
Step 2: Turn heat down to medium after adding ravioli. Water should still bubble. Let ravioli cook for 4 minutes or until they bob at the top of the water.
Step 3: Drain ravioli in colander. Add the ravioli back to the empty pot.
Step 4: Add pesto to taste - start with a tablespoon. Cover the pot and toss it up or gently mix in with a large spoon.
Lemon Pepper Broccoli:
Step 1: Place broccoli florets in a bowl. I usually have 6-8 floret pieces.
Step 2: Add a tablespoon of water and a tablespoon of balsamic vinegar.
Step 3: Heat in the microwave for 2 minutes and sprinkle lemon pepper.
23 years-old. Passionate about affordable groceries. Young and broke. Queen of winging it. My recipes are for the busy, the lazy, and the tired. I'm all of the above. New posts weekly!


Growing up as a child in San Diego, Walter Manzke learned the ways of seasonal cuisine at a young age. The family table was filled with organic, farm-fresh vegetables surrounding his home. This approach to eating has stuck with Manzke throughout his culinary career. In 1992, Manzke graduated from San Diego Mesa college with a degree in Business and Restaurant Management. Upon graduation, Manzke worked in many renowned kitchens in both Los Angeles and Europe, where he developed his signature style. He has earned a number of accolades, including a three-star review from the Los Angeles Times while at Patina restaurant.
In 2002, Manzke opened three successful restaurants in Carmel: Bouchee, Cantinetta Luca and L’Auberge Carmel. At L’Auberge Carmel, Manzke was named,” Bon Appétit magazine’s “Best of the Year” and one of Gourmet magazine’s “Top Fifty Restaurants in America.” Manzke returned to Los Angeles in 2007 to take the helm at Bastide Restaurant where he earned a three-star review from the Los Angeles Times. In 2009, Manzke joined the team at Church and State.
In the summer of 2012, Manzke, together with his wife Margarita and his sister-in-law, opened Wildflour bakery and café in Manila, Philippines and have expanded to four more locations. In Los Angeles, Manzke has opened Petty Cash Taqueria and Republique. Most recently the Manzke’s opened a Filipino food kiosk, Sari Sari Store at Grand Central Market in Downtown Los Angeles.


To maintain optimal health and prevent disease the best diet from my research and experience(in my own healing), is as close to a pure vegetarian diet( vegan diet) as possible. . . No meat or dairy would be the basis for this, with emphasis on very low levels of sodium, no caffeine, no saturated fats or hydrogenated fats and little if any white sugar. . . Preferably no processed foods (packaged foods with additives and lacking in their original form (chemistry) where the nutrients are denatured from cooking them at high temperatures, destroying their nutritional value. I personally eat a diet mostly of raw vegetables and fruits, with some cooked beans, some whole grain bread on occasion and currently small amounts of salmon. . . though I realize this is not a horse’s diet with the fish. . . I’m striving to get back to that, which I actually maintained for a lengthy period of time. Lots of pure water is a must and essential fatty acids, which if fish isn’t eaten, can come from borage, primrose and flax seed oil supplementation. Olive oil is an important component of this diet, a mono-saturated oil. . . it acts in lowering the bad fats(LDL’S)that build up in one’s circulatory system and increases the HDL’s which scavange out and get rid of these bad ones.
I drink very little else besides water ,small amounts of pure juice occasionally. Adding a squeeze of pure lemon or lime juice to the water is very cleansing for the body if this citrus water in small quantities is drank during and after a meal it’s very cleansing for your teeth and mouth as well as the liver. . .
Eating a diet that is anti-inflammatory to the body, especially one that’s low in sodium and comprised of eating essential fatty acids…natural whole and especially raw fruits and vegetables,is not unlike a horse’s! After all, they are given linseed oil(flax seed oil) and eat a lot of hay, made from wheat alfalfa, barley and soybeans. They eat various other vegetables and fruits and fibrous food like wheat bran is added to their diets.
I personally strive to feel light I want to spring off the ground like an antelope!
Eating light makes me feel and become light, it makes it easier on my body inside and outside.Additionally, a vegetarian diet has a significant beneficial impact on the conservation of our resources and our planet (as outlined thoroughly in my book). So for a multitude of reasons, including ethical ones, you’ll want to consider such a diet!


Our lollies come in a presenation box that contains 150 individually wrapped lollies in three flavours; Strawberry, Orange and Watermelon.
Cleverpops are the only truly healthy lolly available on the market today. They are 'clean label' which means just natural ingredients and no nasty sweeteners! No other lollipop offers these benefits.
Our market research has shown the market for healthy lollipops is growing and this product is perfectly positioned.
See www.facebook.com/cleverpops for updates.
We sell across multiple sectors including sweetshops, forecourts, gyms, restaurants, diet clubs, health stores, dentists, hospitals, schools and pharmacies. Recognise yourself? Really anywhere with a till provides a good place for our box to sit.
The RSP is 30p per Cleverpop giving you a great margin and helping us build support.


China on a plate
Cooking is intricately connected with every important life aspect of the Chinese including their philosophy and natural medicine. The art of cooking is even equalled with theatre and music in China. The Chinese believe that eating is not only a necessity, but also a pleasure bringing health and harmony, peace of mind and longevity.
Chinese cuisine is one of the oldest in the world. It is also one of the most popular in Asia. It goes back a few thousand years, and it began in the times of the first emperors. What can be found on a plate was already then considered influential to one’s health and wellbeing, clarity of mind and harmony of spirit. And this has continued until our times. For a Chinese person, food is not merely an everyday ritual, but it is connected with every pleasant moment of their life. The Chinese go as far as to say a nation that cannot discern flavours, and thereby cannot cook nor does it have its own cuisine, indeed does not have any culture whatsoever. For them, civilisation is strictly connected with food.
Great attention is assigned in China not only to the flavour, the smell or the colour of a dish, but also how it it will be prepared and served. Cooking there is a form of art, and the dishes often bear poetic names. Even the common greeting of the Chinese refers to food. ’Nǐ chī le ma?’ means simply ’Have you eaten already?’. This is, of course, not to be taken literally, as it rather corresponds to the European ’How is it going?’ or ’What’s up?’.
Eat, for good health!
The Chinese cuisine is considered one of the healthiest in the world. This is not only due to the fact it is dominated by vegetables, and the dishes are prepared using minimal amount of fat. This is mainly because the Chinese culinary tradition is combined with the Chinese natural medicine, where healthy nutrition is one of the most important rules.
According to its recommendations, Chinese cuisine attempts to match the dishes and their preparation methods with the current aura and physical state of the body. The Chinese claim that in each of the seasons of the year, one should only eat what is readily available in a given climate zone, and what can be stored in natural conditions. And so for instance, the consumption of significant amounts of tomatoes, cucumbers or fruit grown in greenhouses sends the body a false signal to loose heat. These vegetables and fruit contain large amounts of potassium, which in Chinese medicine has a cooling effect. The thermoregulation of our body begins to malfunction - skin pores open, we begin to sweat, and the body, instead of retaining heat, begins to radiate it outwards. Thus, the risk of catching a cold increases.
In Chinese cuisine, special attention is paid to knowing the nature of the food. The Chinese believe each and every flavour can be assigned to certain organs in the human body. Hence through eating a given product, we can influence the weakened organ, for example green cucumber has beneficial effects on the liver and intestines, red tomato treats the heart and blood pressure, and white onion acts on the lungs.
Two natures, five flavours and five phases
The Chinese believe the person preparing food passes their energy onto the dish. It is, therefore, important that he or she are not under the influence of negative emotions since such food will not be healthy. For a Chinese person, harmony is what matters in the art of cooking and nutrition. Chinese cuisine is connected to Chinese philosophy, and thus to its main message i.e. the belief in the existence of a natural equilibrium between forces.
The Chinese have recognised five main flavours and the nature of yin and yang in food including herbs. They claim the sweet, sour and spicy flavours possess rejuvenating yin properties; whereas the salty and bitter flavours contain the warming nature of yang. The process of preparing food operates in a similar way, yin-type foods, when steamed, will cool the body, and yang-foods, when grilled, will warm up the body.
Chinese cuisine applies great attention to cooking being performed according to the so-called flow, ’feeding’ the rules of the Five Elements (Five Phases)
TIENS Group develops its supplements based on the Five Elements theory. The theory goes back to ancient times. Its assumption is that all of nature and the universe consist of five basic elements: wood, fire, water, earth and metal. The same applies to man. Through his subjection to the rule of the Five Elements man is united in the wholeness of nature. Everything that can grow is a subject to the element of wood. In turn, fire is the domain of anything that exhibits heat. Anything with moisturising properties belongs to the element of water, and all that is thick, heavy and can form a base is assigned to earth. The element of metal is made of all that is focused and concentrated in itself.
The meaning is that during the preparation of a dish the actual order of adding its every ingredient is significant, and the food should contain each of the five elements. This is due to the fact that each element is connected to one of the five flavors. According to the theory of the Five Phases, it does not matter which ingredient of the dish we begin with rather the one we finish with. The final ingredient enforces the organ assigned to it.
The Chinese claim that if the components of a dish are added chaotically, its harmony may be damaged, and thus spoil the flavor of the prepared dish. Prolonged consumption of food prepared in discordance with the Rule of the Five Phases may also render chaos in one’s life.
The rule of harmony also applies to beverages. They should be neither too hot, as they negatively affect the stomach, nor too cold since such cause apathy.
Slim like a Chinese
The rule of harmony in Chinese cuisine is the reason why the Chinese maintain a virtually fixed weight throughout their lives. There are nearly no obese people in China. Scientists have even found that despite the Chinese consuming on average 30 percent more food compared to a typical European, they remain 20 percent slimmer.
Chinese cooking, although regionally highly diverse, has a few common qualities. First of all, it is based on four groups of products: grains, vegetables, meat and fruit. Due to a low tolerance to diary products, the Chinese almost never use cow’s milk for cooking, and replace it with soy milk, similarly the most popular cheese is tofu. The most consumed grain is rice. Eating it regularly contributes to a healthy metabolism as it provides large amounts of dietary fibre. In Chinese cuisine, food is most often either steamed or briefly fried on high heat, which ensures the natural aroma is retained and does not deprive it of vitamins and minerals.
Green tea is the main beverage for the Chinese. Drinking it is a part of Chinese tradition, and is tied to many rituals. Depending on the region, the most common may be pure green, pu-erh or jasmine tea. Other popular drinks are Chinese beer and rice wine.
Peking duck versus salted duck eggs
The variety of Chinese cuisine can be easily shown, for instance, by the fact that it consists of over twenty thousand counted dishes, sixty different ways of preparing food on fire and over eighty methods of cutting dish ingredients. The territory of China is vast, there are many regions of various climates, hence it is no surprise multiple, regional versions of its cuisine exist. They vary mainly in terms of flavour, aroma combinations and ingredient proportions. The most well-known Chinese regional cuisines are: Beijing (Peking), Cantonese, Shanghai and Sichuan. Beijing cuisine i.e. the cuisine of Northern China, is based mainly on noodles, poultry, beef and lamb. The most popular dishes of this cuisine is Peking Duck and dumplings with all sorts of fillings. In Beijing cooking, rice wine is used a lot along with spices and the typical food preparation method is quick frying with no added fat or oil. Cantonese cuisine is the Southern cuisine, and is the most renowned among the Chinese cuisines. The reason for this are the immigrants from this region who established Chinese restaurants in the Western world. It is considered the best one also in China itself. Cantonese cuisine uses large amounts of beef, pork, fish and seafood. Almost no fat at all is used since the dishes are mainly stewed, seared or steamed. Large amounts of soy sauce are applied in the Cantonese cuisine as well. The Cantonese also take delight in food preservation and drying as well as combining fresh ingredients with pasteurised ones. Hence the typical for this region salted duck eggs or fermented tofu. The Eastern Shanghai cuisine is considered the most delicate of all Chinese cuisines. It is famous for its fish and seafood dishes (oysters, crabs). Even sea plants such us seaweed are often added to the food. The dominating flavor of the Shanghai cuisine is sweet. Many dishes, especially sauces, are seasoned with sugar including the famous sour sweet pork. In contrast with the other regions of China, noodles are added to the dishes here more often than rice. In turn, in the Sichuan cuisine - the cuisine of Western China - spiciness is the dominant flavour. Hot Sichuan pepper, chilli and different kinds of paprika are very often added to the food. The dishes are based mainly on beef. This cuisine is also famous for its smoked and variously marinated dishes. The most common way of preparing food is frying it quickly in a wok.
The kitchen toolkit
Once we have learnt all of the rules of the Chinese cuisine, the preparation of actual dishes will no longer be complicated. However, it is good to equip ourselves with a few utensils. The most important one is a wok - a deep round-bottomed frying pan. One can cook, fry, stew, and deep-fry in it. A wok becomes hot very quickly, and distributes the heat evenly across its entire surface.
There is no Chinese cuisine without a cleaver, which is used for chopping all sorts of ingredients. A basket for steaming will also come in handy. The traditional one is made of bamboo. The ones watching their figure should indulge themselves by buying a chi-go pot (Yunnan pot). It is a round clay pot with a cover whose bottom side is formed into a chimney slimming towards the upper side, and completed with an open nozzle. In a chi-go pot food can be prepared without the addition of cooking fat or oil. The fiery cauldron, in turn, also called the Mongolian cauldron is a Chinese version of a fondue pot. And once the food is ready, chopsticks, ceramic soup spoons and bowls will surely come in useful.
We invite all fans of Chinese cuisine, also those unconvinced who have not yet had the chance to savour Chinese food to read the upcoming articles containing actual recipes for Chinese dishes.


We give a premium on the customer’s health. Health experts have classified Turmeric among the super-foods and the benefits derived from the use of the products are well-spoken of. We are not only doing business. The pure and natural unadulterated ingredients of our products address the needs of our consumers.
The soothing taste of our salabat tea relieves the discomforts of common colds or a sore throat. The curcumin in turmeric has been known to address various health issues to mention specifically body pains or aches, inflammation and other conditions associated with arthritis. Both ginger and turmeric anti-oxidant properties of the ginger and turmeric or for weight loss management.
Knowing that ginger tea or turmeric tea can either be a substitute for coffee lovers minus the caffeine or can also be used to enhance the flavour of coffee or milk is also a welcome idea.


The more you read, the more you unravel. This is always a rewarding experience for the curious mind that wants to learn more. It’s wonderful to know that you now have access to all the healthiest fruits, meats and vegetables under the sun. It’s all in the nutrisystem kit, you see. But some of you are having a hard time digesting the information before you. Let’s take one simple and famous example to help bring some closure to this age-old silly phobia and help you change your mind.
It’s the famous broccoli, you see. Since the youngest age, not sure why, many men and women have hated this powerful green vegetable. Many men and women, still today, have no idea what it tastes like. So how can they say that they hated this royal veggie? Yes, perhaps they did get a bit of it on their tongues when they were toddlers, but you really can’t compare your burger and fries to this sensationally tasty vegetable until you’ve at least tried it out in a proper and healthy meal for once and for all.
And that’s the thing about the broccoli. It tastes really great raw on its own. It’s also a versatile vegetable too, meaning that it can be used in a whole variety of meals that doesn’t let you get bored or anxious over your meal choices. Every meal is different each and every day. Every day of eating becomes more and more interesting, not just healthy. Try and read up about what’s inside your burger and fries next time.
Nothing. Nada. Zip. The junk meal has no value at all. Read something more on the nutrisystem’s ingredients and you’ll be amazed to learn what each and everyone one of it does really well for your body.


If you know me… Then you know I absolutely hate those who lie for profit. Which brings me to today’s post: (but before we go any further, don’t forget that The Natural Health Treasury ONLY[…]
Full List of Non-Organic Ingredients Allowed in Organic Food * List provided by Electronic Code of Federal Regulations – May 22, 2012 Non-Organic Agriculture Products Allowed: * Casings, from processed intestines. * Celery powder. *[…]
See some of our other info: http://lifegivingfood.com/2012/10/ http://www.youtube.com/watch?v=rAL_AMdMXqY
High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011): Alfalfa (first planting 2011) Canola (approx. 90% of U.S.[…]
Jeffrey Smith reveals how genetically engineered crops result in gene transfers into the bacteria in the human gut. It means that after eating GMOs, we may have genetically modified proteins inside our own bodies. Even[…]
Jeffrey Smith relates a story about how farmers test whether their farm animals will eat GMOs. Most farm animals naturally avoid genetically engineered feed if given a choice!


With Easter right around the corner and chocolate bunnies and eggs piling high in your home, we wanted to remind you that eating too many sugary foods and drinks can lead to tooth decay.
When you eat sugary foods, your mouth’s natural bacteria work with sugar to multiply itself. Over time this turns into plaque, which can eat away at your tooth’s enamel causing cavities. If left untreated, these cavities will continue to grow and can lead to more severe dental problems.
Our modern diets include several types of sugar:
> Fructose: Naturally found in fruit and often added to processed food.
> Glucose: Found in starchy, carbohydrate rich foods.
> Lactose: Found in milk products and it is the least acidic of the sugars.
> Sucrose: Commonly known as table sugar.
> Maltose: Also known as malt sugar, created from barely and used to brew beer.
A great alternative to sugary foods and drinks is xylitol sweetened gum. It is chemically similar to sugar, but will not cause decay. In fact, it can reduce and even control existing tooth decay.
Have a very happy and healthy Easter long weekend, just remember to enjoy all the delicious sugar foods in moderation. If you have any questions or concerns about sugar and your oral health, please contact our office at (514) 364-3366 or click here to visit our website. Also, be sure to visit our Facebook page to keep up with information that affect your dental health and wellness.


Yesterday was The Husband’s birthday. There was also a pre-Thanksgiving party at work, so he asked if I would make him a special dessert. He doesn’t often ask for a specific treat, so it’s hard to say no. But I was surprised by his request. A little more than a week ago, I made a peanut butter cheesecake with chocolate ganache topping when we had some friends over. The Husband really liked it. I mean, *really* liked it. As in, we still had a couple of slices in the refrigerator when he asked if I would make it for his birthday. I suppose it’s not too surprising for a guy whose favorite candy is the Reese’s cup, but still . . . when there’s still some in the fridge? Well, for a birthday, ok.
The first time I made this I was using some leftover cream cheese and didn’t measure anything out for a 9-inch springform pan. This time I used a 10-inch pan. Cheesecake is easy to modify by size because the proportion is roughly for each 8 oz pkg of cream cheese you need 1/4 c. sugar and 1 egg, so feel free to scale down for your pan size.
Someone asked me about cutting the cake so the top looks good. The secret is to use a thin, sharp knife and wash it with very hot water between each and every cut.
Peanut Butter Cheesecake with Ganache
1 sleeve graham crackers, crushed
1/4 c. butter, melted
2 Tbsp. sugar
In a medium bowl, stir together crust ingredients. Press into the bottom of a 10-inch springform pan. Bake at 350 F for 10-15 minutes, until lightly browned. Remove from oven and cool.
4 – 8 oz pkg cream cheese
3/4 c. creamy peanut butter
1 1/4 c. sugar
Turn oven down to 325 F and place a pie pan of water on the bottom rack.
In a large mixing bowl, beat the cream cheese until smooth and no lumps remain, scraping the bowl frequently. Add peanut butter and beat at high speed until mixture is smooth.
Add sugar. Add eggs, one at a time, beating well to incorporate each time. Scrape the bowl frequently, making sure to get all the way to the bottom of the bowl each time. Spread into the springform pan, smoothing with a rubber spatula.
Bake at 325 F for 45-55 min or until center is set. Cool for 10 minutes. Slide a knife around the edge and release the side of the pan. Cool completely; refrigerate.
1/2 c. whipping cream
1 c. chocolate chips
In a small pan, heat the whipping cream to simmering. Remove from heat and stir in chocolate until smooth. Spread over the top of the cheesecake.
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MAX’S Super Shred cookie combines low carbs and blended protein technology with a carb blocking + fat burning complex to bring you the ultimate fat stripping protein snack. The protein blend not only helps to keep you fuller for longer, but drip feeds your muscle over time for maximum recovery and growth. While the low carb level and fat burning complex makes it perfect when you’re on a cutting program.
They are packed with high quality protein including fast absorbing Whey Protein Isolate, medium absorbing Whey Protein Concentrate and slow releasing Calcium Caseinate, so you can build lean muscle while keeping carbs low.
We have also added the Carb Blockers GCE and Phaseolamin and fat metaboliser L-Carnitine which make MAX’S SuperShred Cookie unique. They are great for a low carb snack anytime and also make a great after workout meal to stimulate lean muscle growth Our Cookies are a little different because they actually go from raw ingredients to be mixed as a cookie dough. They are then baked, allowed to cool, chocolate coated then packed off.
The same stringent quality processes are followed in their manufacturing. The trick with high protein baking is to produce a product that’s not hard and dry. We have had plenty of feedback on our cookies to say they taste so good – they can’t be good for you. But they are!
How To Take Super Shred Cookie
Take Post-Workout or as a Snack Anytime!
Consume 1-2 bars per day between meals or to replace meals. MAX’S bars should be taken in conjunction with a nutritious diet and suitable exercise program.
Who Should Take Super Shred Cookie
MAX’S Super Shred bars are recommended for trainers who are looking to build muscle and burn fat. They are ideal as a convenient high protein/low carb snack between meals or post training.
High Protein/Low Carb Cookie plus Carb Blockers and Fat Burners!
Serving Size: 75g
Servings per container: 1
|Nutritional Value||Per Serve 75g||Per 100g|
|Fat - Total||16.2g||21.7g|
|Fat - Saturated||9.1g||12.2g|
|Carbohydrates - Total||14.0g||18.7g|
|Carbohydrates - Sugars||3.6g||4.8g|
|Green Coffee Extract||150mg||200mg|
INGREDIENTS: Max's protein blend (Whey Protein Concentrate, Soy Protein Isolate, Whey Protein Isolate, Calcium Caseinate), Chocoalte (Maltitol, Vegetable fat, Cocoa, Milk Solids, Soy Lecithin) Almond Meal, Whole Egg, Glycerine, Polydextrose, Margarine, (Vegetable Oil, Water, Salt, Emulsifiers (322, 435, 471, 475, 476), Natural Colour (160a), Flavour), Flavours, Waxy Maize Starch, Phaseolamin, Green Tea Extract, L-Carnitine, Raising Agent (500), Tapioca Starch, Salt, Sweeteners (955, 950), Preservatives (202, 282).
--------------------------------------------------------------------------------------Nhà Sản Xuất: Max’s, Australia


While dogs can eat some variation of the same foods as we humans do (often in moderation though), there are also many food items that are toxic to them and should never be given to a dog. As a dog owner it is good to be aware of basic foods that we might have at hand in our homes and that should not be given to our fur babies. For example, many people love chocolate and grapes, but these are some of the big no-no food items that should never enter a dog’s mouth!
Here is a list of some food items that are said be harmful to dogs according to my research.
Always research if a food item is OK to give to a dog, before giving it!
List of toxic foods for dogs
Fruits And Vegetables
- Apple seeds / pit
- Apricot pits
- Cherry pits
- Eggplant (Controversial)
- Fruit pits (Apple seeds, apricot pits, cherry pits, peach pits, plum pits…)
- Grapes and raisins
- Nightshade family (Tomatoes, eggplant, peppers, potatoes (The plant is extremely poisonous to dogs))
- Peach pits
- Plum pits
- Raw potatoes + potato plant
- Tomatoes + tomato plant
- Chewing Gum
- Chocolate and cocoa
Other Food Items
- Baking soda / Baking powder
- Cooked bones
- Dairy products (Some dogs are lactose intolerant)
- Fatty meats
- Macadamia nuts
- Moldy food
- Mushrooms (It is wise to consider all wild mushrooms potentially poisonous to dogs, but not all mushrooms are toxic. However, dogs may be allergic. Always research the mushroom you are planning to give to your dog and find out if it is OK to give.)
- Mustard seeds
- Raw eggs (risk of salmonella)
- Yeast dough
- Macadamia nuts
Also human medicine and many plants can be toxic to dogs.
This list was created after researching various sources. If you have knowledge of poisonous foods or other substances for dogs not found on the list above, please contact me. I appreciate all updates.
This article was originally posted in my old blog on 2015-11-17


Neighbors helping neighbors
About Community Food Bank
At Community Food Bank, we don’t just break the norm, we blow it up. Nationwide, food banks share a mix of groceries that’s 80 percent shelf stable and 20 percent fresh. Shelf stable means things like canned goods, dried pasta and dried beans. Here at the center of the fresh produce universe, our market basket is 80 percent fresh almost every week of the year.
It’s only through the generosity of our partner producers that Community Food Bank can meet the challenge of providing our customers with the freshest, healthiest food available. Why not drop by for a look yourself? You’ll find that most of what we are able to share is organic, and all of it is food that any of us would be happy feed our own families.
Specifically, your food bank
What is a food bank?
A food bank is a non-profit organization that collects and distributes food to people in their community who have difficulty purchasing enough food to avoid hunger and/or malnutrition. Food banks also offer food to local non-profit organizations whose mission is to help similar people in the community.
The food that Community Food Bank distributes comes from local grocery and retail stores, like Safeway, Nob Hill, Lucky, and Target, from local growers like Phil Foster, Coke Farm, Heirloom Organics, and Shingai Farms, and local community members just like you. Community Food Bank also partners with food banks in Monterey, Santa Cruz and Santa Clara counties, who collect and redistribute surplus produce from across the Salinas Valley and central coast. Community Food Bank distributes over 1,000,000 pounds of food each year, most of which would otherwise be thrown away.
Food banks are more than just food distribution centers. They are community leaders in helping people in their area struggling to make ends meet. From motivating city and county officials to protect programs to examining root causes of poverty, Community Food Bank creates tailored, responsive programs for clients, volunteers, donors, and non-profits. Many factors can go into why a person needs food assistance and the Community Food Bank is there to help.
From the wayback machine
In 1989, a compassionate and hardworking group of people, lead through the efforts of Novis Percival, a local visionary, started offering food to local people in need. In its first year, they served about 35 families. Growing quickly into an important resource in the community, the founding group formally incorporated the organization as “Community Pantry” in 1992.
In the middle of difficulty lies opportunity.


Mac and Cheese is one of those dishes that is a delicacy in any matter. Sunday dinner? Serve a baked mac n cheese as a side. Midnight cravings? Cook up a quick box of KD. Need a cozy fix for a rainy day? Make your favorite macaroni and cheese recipe and eat it in bed, no guilt necessary!
Mac and Cheese isn’t just for children, though it is in almost everyone’s childhood memories, it is just as much for all of us adults out there looking for some creamy carbs.
But what is it about mac n cheese that is so lovable? Here is what I have come up with as the 8 reasons why adults love mac n cheese.
1.It Comforts You
A rainy day is not complete without a movie, comfy clothing, and a warm bowl of mac and cheese. There’s just something about the gooey yet creamy sauce and salty cheese flavor. You take a bite and you instantly feel like you just got a warm hug.
2. Dairy is Addicting
Though mac and cheese is hard not to think about, dairy, in general, is hard to ignore. Ice cream, cheese, cream, and milkshakes are all things that are on my top favorite foods!
But, did you know there is a thing called ‘dairy addiction”? Technically it is not scientifically true, however mentally it is fairly hard to cut dairy without any cravings if you love it as much as I do.
3. Carbs Are Life
I don’t know many people who don’t get excited when a restaurant has complimentary bread at their tables. Carbs are just another thing that makes people happy, I mean how can you be sad when you have pasta, pizza, or bread, right?
The beautiful marriage of pasta to cheese is one of the truest and most beloved out there, I know I am very supportive of it.
4. Mac and Cheese is Good on Everything (Almost)
I can’t tell if its magical or repulsive how mac and cheese is thrown on everything these days! You can find burgers, pizza, grilled cheese, fried mac and cheese balls, stuffed in bread, you can even find it in a cone (like every other food now).
I guess you will have to be the judge of it, let us know in the comments below if you love mac and cheese as a topping, stuffing, and garnish! Or do you prefer the classic dish?
5. Every Day is A Good Day With Mac And Cheese
A bowl of mac and cheese is the cure to any bad mood or situation. Did You get fired from your job of five years? No problem tear open a box of cheesy macaroni. Went through your first breakup, who needs them when you have mac and cheese waiting in the oven? Lost a bet and now your 100$ short? They are the loser in this game because you are making a bomb macaroni and cheese!
You see, mac and cheese makes everything better!
6. Mac And Cheese Hits The Spot
Mac and Cheese has a special place in our heart, and in our tummy! Nothing can replace it, it’s a staple in anyone’s diet.
It puts a smile on your face, it makes a bad work day better, it’s easy and quick, it’s the epiphany of adult food!
And that’s why adults love Mac and Cheese.


Australia: chicken flats could be a real hit with consumers
Australia’s chicken-fries could be on the menu in the coming months as part of the nation’s economic resurgence.
Chicken-fry prices have been in the double digits in some parts of the country since late 2016, prompting the Australian Bureau of Statistics to say that the country was “at risk of a global chicken boom”.
The biz’s latest data on the price of chicken, meat, and eggs, released last week, showed that the Australian dollar has risen against the US dollar, meaning Australian chicken and beef is now worth a little more than US$1.35 a kilogram.
“The global chicken price is currently about $US1.20 a kilo, but chicken prices have increased by about 40 per cent since the end of 2016,” the ABS said.
“The chicken price increase is largely driven by price increases in China and South America.”
Chicken prices have continued to climb, but the ABS data also showed that Australian chicken was still cheaper than US chicken.
“We expect Australian chicken prices to remain relatively flat, which could have a significant impact on the market over the coming year,” the report said.
“It is anticipated that the price will not significantly change as the US economy stabilises.”
Australia’s chicken boom has helped fuel an upsurge in foreign investment and jobs, and the country has seen its GDP growth come in at about 2.5 per cent a year.
While chicken consumption has remained stable over the past two years, the country’s beef exports have been increasing.
Beef has helped support the country in the past few years, particularly after Australia imported about a quarter of its beef from South America, the report noted.
It said the number of beef producers in Australia had more than doubled to 521 in 2015-16 from 193 in 2014-15.
Australia’s beef export earnings grew by about 6 per cent in 2015 and 2016, and are expected to grow by about 15 per cent annually from 2021-22, according to the report.


Butterscotch Toffee flavored espresso
HiLine and its products are not endorsed by, sponsored by, licensed by or approved by Nespresso USA Inc., Keurig or any of their affiliates. Nespresso® is a registered trademark of Societe des Produits Nestle S.A. Keurig® and K-CUP®are registered trademarks of Keurig, Inc.
Fresh roasted coffee pods for Nespresso original machines.
This flavored espresso fuses rich butterscotch and savory toffee notes. With a balanced profile and sweet finish, it’s the perfect way to celebrate the season. This coffee is roasted just prior to shipping to deliver a delightfully fresh brew.


Vegetable Samosa (2pcs)$5.00
Flaky pastry filled with mashed potatoes, peas and cumin seed.
Onion Bhajees (6 pcs)$5.00
Crispy onion fritter served with tamarind or mint chutney.
Mixed Pakora (6 pcs)
Crispy cauli, potato, onion dipped in spicy chick pea flour batter and deep fried.
Paneer Aloo Tikki
Potato and homemade cheese turned to patty, added with fresh onion and coriander and deep fried.
Meat Samosa (2 pcs)$5.50
Flaky pastry filled with spicy minced lamb and peas.
Mushroom marinated with ginger garlic paste cooked in Tandoor oven.
Mushroom Chilli /Cheese Chilli$12.00
Fresh mushrooms / cottage cheese traditionally cooked on
tawa with capsicum, onion and spices.
Tandoori Chicken half $12.00, full $18.00
Chicken marinated overnight and traditionally cooked in Tandoor.
Boneless chicken marinated overnight in yoghurt and
spices then skewered and cooked in Tandoor.
Chicken Reshmi Kebab$11.00
Boneless chicken marinated in cashew nut paste overnight
and cooked in Tandoor oven wrapped in egg.
Lollypop Chicken $10.00
Chicken drumsticks marinated in ginger, garlic and spices, added with cornfl our and cooked as deep fr Indian Chilli Chicken$13.00
Boneless chicken with capsicum, onion and spices cooked in dark soy.
Lamb Seekh Kebab$11.00
Minced lamb marinated in mint and spices grill in the Tandoor. Served with salad and sauce.
Lamb cutlet added with spices and cooked in Tandoor oven.
Fish fillet marinated in lemon juice and baked in the Tandoor, served with mint sauce and fresh salad.
Fish fillet and lemons, lightly battered in butter fl our and deep fried.
King size prawn marinated, grilled in the tandoor oven with a hint of lemon.
Prawns battered wth garlic, cooked in Tandoor oven. Nice and crispy.
La Tandoor Mixed Platter (2 ppl) half $12.00, full $18.00
2 pieces: Lamb Seekh Kebab, Fish Tikka, Vegetable Samosas, Onion Bhajees, Tandoori Chicken.
Chicken / Lamb / Beef Vindaloo
$16.50 Hot dish from south of India, based chilli, spices
and fresh tomatoes. Goes well with plain
Naan. Chicken / Lamb Kadai
$16.50 Cooked in onion based thick gravy with
capsicum, tomatoes and
spices. Sagg Chicken / Lamb
$16.50 Diced chicken / lamb cooked in a gravy of
spinach, cream and
Chicken / Lamb Madras
$16.50 A dish from south India cooked with mustard
seeds, curry leaves and coconut
cream. Chicken / Lamb or Beef Korma $16.50 Diced chicken / lamb / beef cooked in cashew
nut based sauce, garnished with cashew and
sultanas. Butter Chicken
$16.50 Tandori chicken cooked off the bone in a
mild, buttery cream sauce. Chicken Tikka Masala $16.50 Everybodys favourite, cooked in mild
delicately spiced, added with grated tomatoes and onions. Methi Chicken
16.50 Boneless cubes of succulent chicken cooked with
a combination of tomato and onion, seasoned with fresh Fenugreek leaves. Chicken Jhal Frezi
$16.50 Chefs special, cooked with green chillies,
fried onions and green peppers. Chicken / Lamb Pasanda $16.50 Cooked with fresh cream yoghurt, mixed
ground cashews and mild spices. Lamb or Beef Bhuna
$16.50 Medium moist cooked with tomatoes and onions.
Rogan Josh Lamb/Beef $16.50 Lean lamb/beef cooked in North Indian style
with herbs and spices. Lamb/Chicken Handi Meat
$16.50 Tender diced lamb cooked with fresh onion,
ginger, garlic and tomatoes in Punjabi
style. Lamb Tikka Masala
$16.50 Lamb cooked in mild delicately spiced gravy,
added with grated tomatoes and onions. Dal Gosht
$16.50 Diced lamb cooked in lentils, onions, tomato
$16.50 An exotic curry with tender chicken pieces cooked
subtle mango sauce.
Chicken Do Pyaza
Chicken cooked with fresh onion mixed with spices and cashew nut sauce.
Fish Tikka Masala$17.00
Fish fillet cooked in with brown onion, tomato, ginger, coconut cream with freshly grounded spices.
Cooked in north Indian style, a real taste of India.
Goan Fish Curry$17.00
Royal delicacy from beaches of Goa cooked in lightly spiced, coconut milk and mustard seeds.
Prawn Kasmiri Masala$17.50
Prawns cooked in a creamy mild gravy with nuts and sultanas.
A popular royal delicacy of the very far north province of Kashmir.
Prawns cooked in butter with garlic, tomato, ginger and fresh coriander.
Prawns cooked with cinnamon, cloves, fresh tomatoes, garlic and spinach.
An exotic delicacy from the coasts of Malabar in south India cooked in curry leaves, coconut milk, mustard seeds, tamarind and spices.
Starters Chicken 65
$13.00 Small chicken pieces fried with diced onion,
green pepper and curry leaves, added
with mustard seeds - spicy. Mains Chicken Kolapuri
$17.00 Diced chicken cooked in a medium/hot, delicately spiced tomato
Red Garlic Chicken $17.00 Boneless chicken cooked in a red gravy with
garlic and spring
onions. Kathi Chicken
$17.00 Stir fried boneless chicken cooked in gold
brown onion gravy with cashew nut and
fresh coriander. Lamb Tawa
$17.00 Lamb cooked with onion, capsicum, tomatoes with
a hint of cashew nut paste in
Bombay Aloo $15.00
Small potato pieces cooked with onion and tomato paste mixed with herbs and spices. Aloo Palak $15.00
Potatoes cooked in spinach, cream and spices.
Vegetarian Korma $15.00
Fresh vegetables cooked in a nutty creamy sauce.
Aloo Gobi $15.00
Potato, cauliflower cooked cooked with onion, herbs and spices.
Dhal Makhani $15.00
Lentils cooked with butter, cream and spices. Enjoyed best with cheese naan.
Malai Kofta $16.00
Potatoes and homemade cottage cheese mixed with herbs, spices, simmered in a nutty creamy sauce, garnished with almonds and sultana.
Chana Masala $15.00
Chick peas cooked with secret spices, straight from the heart of Punjab.
Butter Paneer $16.00
Cottage cheese cooked in tomato sauce with cream and spices.
Palak Paneer $16.00
Homemade cottage cheese cooked in spinach gravy mixed with spices.
Kadai Paneer $16.00
Homemade cottage cheese cooked in ginger, garlic curry sauce with capsicum, onions and tomatoes. Matar Paneer/Mushroom $16.00
Peas cooked with cottage cheese/mushroom in North Indian style.
Mushroom Do Pyaza $16.00
Mushroom cooked with fresh onion mixed with spices with cashew nut sauce.
Hari Sabzi $16.00
Mixed vegetables cooked in onion and tomato sauce mixed with herbs and spices
Dhal Tadka (Veg) $15.00
Yellow lentils cooked with ginger, garlic, fresh onions and tomatoes.


DXN's Spirulina Tablets are specially formulated with 100% spirulina and processed into tablet form to provide nutrients that are essential for a balanced health diet and vitality. Herbal tablets can be enjoyed at any moment.
Spirulina is a kind of algae grown in tropical salt lakes. Besides that, it is recognised by the World Health Organisation (WHO) and United Nations (UN) as SUPERFOOD !
A well‑balanced food Spirulina is the most complete organic food source enriched with nutrients and vitamins. it contains high proteins and well balanced amino acids especially essential amino acids and nuclei acids. It is also very rich in vitamins, minerals, linolenic acid (GLA), phycocyanin, phytonutrients, chlorophyll and fiber
Alkaline food Spirulina is well known as a maior alkaline food. A healthy body is slightly alkaline with the pH7.3‑7.4. An acidic body condition may cause the body to be prone to various diseases.
In modern day lifestyle, it is easy to maintain such a diet especially those who are very busy with their work and lifestyle. So, the consumption of Spirulina is ideal in the long run as it will contribute towards health improvement and help to change the weak acidic body condition to a healthy alkaline body condition.
Who should Eat Spirulina ?
Infants, children, eldery and teenagers
Spirulina is rich in vegetable protein, vitamin b complex, calcium, iron and magnesium. It is beneficial for the growth of infants, children and teenagers.
Pregnant and breast‑feeding mothers
Mothers during pregnancy and lactating need extra supply of nutrients in order to provide sufficient nutrients to their fetus or baby. The content of protein in Spirulina is useful for the synthesis of material and fetal tissues. Vitamin B complex such as folic acid is beneficial to the Fetus for the development of the brain, where as calcium, iron and magnesium could replace the nutrients lost from materials.
The complete nutrients of Spirulina is the great choice for busy working adults to maintain a balance diet.
Athletes need additional protein for increased strength and to enhance their performance. Spirulina is rich in protein, Vitamin B complex such as vitamin B1 ,B2 and B3, calcium, iron and carotene which is beneficial for workouts.
Many people find that taking a few tablets of Spirulina an hour before mealtime can help satisfy appetite, so they eat less.
Spirulina is rich in carotene which is a powerful antioxidant with anti‑aging property. Besides, its calcium content is beneficial for reducing the risk of osteoporosis.
Those who are anaemic
For those who are recovering from illness, Spirulina is ideal as it is enriched with nutrients and minerals which can speed up the process of recovery.
Spirulira is abundant with nutrients, minerals and vitamins. It is suitable for people in all walks of life. It is not a medicine but a very nutritious health food. DXN is the first MLM company in Malaysia to have a factory with international standards. DXN Spirulina is 100% pure, contains no artificial coloring or chemical substances. Therefore, it is absolutely well‑known as King of Spirulina
DXN Spirulina is complete with nutrients and its therapeutic properties have been acknowledged. it is the most popular food supplement for today's modern world.
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I had a lovely high tea experience this past weekend. I went with a few girlfriends to a place called Victorian Garden Tea Room in Toronto. It was a quaint but charming place. You enter through a gift shop where you can buy collectibles of all sorts. You then pass through an arbor into a Victorian garden themed tea room.
Food presentation at the high tea was impeccable. The two tiered platter included a freshly baked scone, delectable petite desserts and assorted finger sandwiches. Everything looked appetizing and fresh. Sandwiches were my favourite. My only recommendation would be to include smaller sized scones instead of a single big one.
The mismatched tea cups and tea pots were simply adorable. There was a cornucopia of tea choices available including the house blend Lady Victoria. I am a big tea drinker and ordered their strongest black tea. It was a full bodied tea that I had with milk. My girlfriends tried the Raspberry in Paris and Royal Jasmine tea.
The scallop edged napkins with the teacup napkin rings were a nice touch. The decor however could have used an update specially the tables and chairs. The customer service was simply impeccable. The two ladies managing the tea room were very courteous and attentive. Their British accent just made the English high tea experience even more authentic.
Overall, I would recommend this place. My girlfriends and I are planning our next high tea experience in downtown Toronto and I will keep you posted!


10 Best fun Restaurants In Valencia / Santa ClaritaThe Best Pizza Places in Santa Clarita Handpicked top 3 best pizza places in Santa Clarita, California. 50-Point Inspection includes customer reviews, history, complaints, ratings, satisfaction, trust, cost and their general excellence.
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Feeling confident in the economy and their product, and betting on Santa Clarita, Ventura-County based Toppers Pizza is fully renovating two buildings in the city to open as restaurants later this year.The restaurant is warmly lit with string lights and the seating areas are cozy and intimate.In addition, it offers catering services and online gift cards.
Toppers Pizza is a restaurant located in Santa Clarita, California at 23710 Valencia Boulevard.Browse 23 Trusted Pizza Restaurants in Santa Clarita, CA on ChamberofCommerce.com.
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I would highly recommend this restaurant to anyone and will definitely be.Get menus, prices, hours and locations for all the 130 restaurant stores nearby in Santa Clarita, CA.Local listings of the locations of drive thru restaurants including coupons and.They have more than 14,100 restaurants and 300,000 team members in more than 100 countries.
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Children who are hungry and/or with poor diets have a hard time focusing on learning. In Head Start, preschoolers are served nutritionally balanced meals and snacks based upon USDA and CACFP guidelines at no cost to families; assuring students’ bodies and brains are well-nourished and ready-to-learn. Accommodations for children with special dietary requirements are made as needed, and Registered Dieticians are available to all Head Start families to provide answers to questions and information on nutrition. We believe every part of a child’s day – even mealtime – is an opportunity for learning, so meals and snacks are served “family-style” to encourage language, social, and independence skills.
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Monday, June 23, 2008
Improvise with Leftovers
So, last week I felt pretty lazy and opted to get Thai take out. I ordered a meal, the name of which I could not pronounce then and cannot remember now, but I must say it was delicious! The only problem is there was WAY more curry sauce than needed, so that I had half a container of it left over even after I was done w/the chicken and veggies that were cooked in it.
So the next night, I decided to recycle said sauce with fresh meat and veggies. I diced up some organic chicken, along with onion, peppers and carrots, and cooked it all up in the sauce. The result was as good as, if not better than the original meal. I totally took leftovers to a whole new level.


Orange is not only Rachael Ray’s favorite color, but it is also the color you see everywhere this time of year — beautiful orange pumpkins on our porch steps and large odd shaped sweet potatoes pilled high in our grocery store aisles. Two of Hill & Valley’s most popular fall items, No Sugar Added Sweet Potato Pie and Sugar Free Pumpkin Spice Sliced Crème Cake, fall right into this color scheme. But before guilt sets in, let’s learn why our body will thank us for sharing these items with family and friends (and of course you).
Pumpkins and sweet potatoes are rich in Vitamin C and beta-carotene. These two key nutrients help keep our skin and hair healthy, and also keep skin cancer at bay. So, if you are looking for a nice ‘glow’ to have at those holiday parties, pumpkins and sweet potatoes should be your next ‘beauty foods’ instead of a facial.
Keep Blood Pressure in Check
High amounts of potassium can be found in sweet potatoes and pumpkins. Potassium plays a very important role in lowering blood pressure by helping regulate fluid balance and by ridding the body of excess sodium. So when Uncle Ed starts getting on your nerves during your holiday gatherings, and your blood pressure is starting to rise, reach for a slice of Hill & Valley No Sugar Added Sweet Potato Pie and Sugar Free Pumpkin Spice Sliced Crème Cake.
Feeling Full Longer
Fiber is a key ingredient in any food that can help give us a feeling that you are full much longer. Both pumpkins and sweet potatoes contain high amounts of fiber. And that helps us eat less food during this time of year, or any time. That is good news!
Super Eye Sight
According to the National Institutes of Health, Vitamin A is key for vision, particularly in dim light. Pumpkins & sweet potatoes are high in Vitamin A. Vitamin A is also an excellent nutrient that has been linked to prevention of macular degeneration.
Healthy Blood Sugar Levels
Hill & Valley is well known for their products helping folks keep blood sugar levels at bay, due to them being No Sugar Added or Sugar Free. But there are other nutrients that can help. One that is often overlooked is manganese. Manganese is a trace mineral that is a pivotal component in the metabolism of carbohydrates which helps support healthy blood sugar levels. And you guessed it — sweet potatoes and pumpkin are rich in manganese!


You often hear doctors talk about the importance of eating fruits in weight loss and in our overall health. If you are looking for a diet predominantly on this topic, you may want to check out the 3 Apple a Day Diet. This is authored by Tammi Flynn, a dietician who carried out a test among clients at a gym where she serves as a nutrition director. In her test, she found out that the gym goers who practiced the 3 Apple a Day Diet lost as much as 17 pounds in just a few days.
Their routine involved eating three regular meals a day and spent a few hours each week working out in the gym. This gave her the idea to write a book about eating three apples each day in order to reduce weight. She says that this practice, when coupled with regular exercise, promotes a very active metabolism because apples contain high amounts of fiber which is needed in removing wastes and fats in the body. On top of this advice, this book also contains 100 different meals that you can easily prepare at home. These meals are said to boost our metabolism and give you the nutrients you need. This book will also give you an insight into why a person becomes overweight and how to overcome it.
At its very core, this diet is all about eating 3 apples a day, one before every meal. There is also a theory that apples can help you avoid the craving to eat more sugar since it contains healthy sugar itself. Because of its fiber content, apples are also said to create a feeling of fullness, something that will help you tremendously in avoiding the urge to overeat. Although eating apples can considerably help you in your pursuit of weight loss, this does not mean you should not keep your regular meals into moderation. Eating apples can only do so much. Without control, you will still not lose weight in the long run. It is very important that you keep check of your portion sizes to make sure you are getting enough nutrients needed without getting overboard.
1. There is no doubt that apples are healthy and rich in fiber.
2. It does not promote starvation. Instead, it encourages its readers to eat normally, albeit with a smaller meal portion.
3. There are no medications or drugs involved in this program.
4. Promotes exercise as one of the prime movers of weight loss.
1. This may not appeal to people who dont like eating apples.
2. Even people who love apples may eventually get tired of eating them on a daily basis.
3. This sets unrealistic expectations because without proper control, eating apples may not necessarily lead to weight loss.
While this diet may be healthy because it promotes eating apples, make sure you can handle the habit of eating three apples every day. Don’t forget that exercise is a large part of this program, so you need to hit gym several times a week in order to see results.


Ready to try some easy yummy meatloaf?
It's perfect for these cold winter days.
Plus it's super easy!
1 pound ground beef. Pretty lean
1 pkg stuffing. I use turkey flavor. You can use whatever
1 cup grated cheese, whatever you have
1/4 cup thousand island dressing
1/4 cup onion chopped
3/4 cup milk
1/4 cup brown sugar
2 teaspoons dry ground mustard
1 cup ketchup
I'm not a huge fan of touching raw meat....
So I mix the:
All into a Ziplock bag
Then I squeeze the meat in and mush it all around with my hands
it should look like this.
Then cut a corner off your bag and squeeze it into a sprayed-with-pam loaf pan
Oven set to 350 degrees
Pop that sucker in for 1 hour and 15 minutes.
While you are waiting for it to bake
Mix the topping up
(brown sugar, dry mustard and ketchup)
After the 1 1/4 hour is up spread about half the topping on the loaf.
Stick it back in the oven for another 15 minutes
Left over topping is to spread on top when you are done.
and my kids LOVE this meal.
Okay. Get cookin'!!!