Sunday, 18 February 2018
Caramelised pineapple and fennel upside-down cake recipe
Recipe by Adam Liaw
Time: 30 mins - 1 hour Serves: 8 to 10
“It may seem strange, but the aniseed flavour of fennel combines with the tartness of pineapple to make a fantastic match” from the website.
Ingredients: ¼ cup white sugar; 1 small fennel bulb, cut into thin half-moons (reserve fronds for garnish); 25g butter, plus extra for greasing; ½ small pineapple, peeled, cored and thinly sliced lengthways into wedges; 2 tbsp brown sugar; 300ml double cream, to serve
Cake batter: 2 cups plain flour; 1 tsp baking powder; 1 tsp ground fennel; ½ tsp salt; 150g butter; ½ cup sugar; 2 eggs; 1 tsp vanilla extract
1. Combine the white sugar and 1½ cups water in a small pan, bring to a simmer, add the fennel and cook for 10 minutes, until tender. Drain, reserving 2 tbsp of the fennel water.
2. In a frying pan, heat the butter and fry the pineapple for about 3 minutes until lightly browned. Add the brown sugar and stir gently to create a caramel. Stir in the drained fennel and reserved fennel water, ensuring that the caramel thoroughly coats the pineapple and fennel. Arrange the pineapple and fennel in the base of a greased and lined 22cm-diameter cake tin.
3. Preheat your oven to 180°C. For the cake batter, place the flour, baking powder, ground fennel and salt in a bowl and mix to combine. In a separate bowl, or the basin of a stand mixer, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then mix through the vanilla. To this, add the dry ingredients a little at a time, mixing at a slow speed to form a smooth batter.
4. Pour the batter over the pineapple and fennel and bake for 35 minutes, or until the top of the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the tin, then turn out, garnish with the reserved fennel fronds and serve with cream.
Hear all about it right here:
Wednesday, 14 February 2018
Lizzie D and Jess R both let me know about this amazing creation – a pineapple stuffed with marinated or spiced pork and wrapped in bacon known in some places as “swineapple”!
Les helped me cook it! Anne
Marinate some pork in the fridge for about an hour
Peel and hollow out a fresh pineapple
Stuff the pineapple with the marinated pork
Wrap the stuffed pineapple with strips of bacon – hold them on with toothpicks and/or string
Bake in the oven or a Weber for about 1 hour, then wrap in foil and bake another 1 ½ hours
Styled by Brad
For more instructions check this out:
Friday, 9 February 2018
The Jean Bowring Cookbook 1970 Sydney
Jams and jellies: Grapefruit and pineapple marmalade
2 medium-sized grapefruit; 2 medium-sized smooth yellow lemons; 1 medium-sized pineapple; 6 cups water; sugar
Remove the outer rind from the grapefruit and lemons and shred very finely. Squeeze the juice from the fruits and strain through a fine strainer. Cut up the white pith and tie it in a piece of muslin with the pips.
Place the fruit rind and juice in a bowl and add the water. Allow to stand overnight.
Next day, place in a preserving pan with the pineapple which has been peeled and shredded, and the bag of pips and pith. Simmer gently until the fruit rind is quite soft – this may take 40 to 60 minutes.
Measure the fruit and liquid (first removing the muslin bag) and to each cupful add 1 cup of sugar. Boil steadily for about 40 minutes, or until a little will jell when tested on a cold saucer. Cool slightly before pouring into heated jars. Seal when cold.
Tuesday, 6 February 2018
Thanks to my friend Jenny for this delicious Waldorf Salad recipe.
“We were living in Belltrees in the early 1970s. Chris had the school and I was the Postmistress and telephone exchange operator. To fill the days I decided to learn to type on Chris’s portable typewriter so I typed out the recipes I used all the time. Hence the poor layout and misspelt words all through it!
In my book this is called a Waldorf Salad and as we know from ‘Faulty Towers’ that can mean any combination. I don’t know where it came from but have been making it since at least 1970 when I put it in the book” Jenny.
1 large tin of pineapple pieces, drained; 4 red apples (I usually put 2 red and 2 green) finely sliced; 1/2 cup walnuts or pecans, chopped (I prefer pecans, Chris walnuts); 1 cup celery cut diagonally; 4 shallots chopped finely
Combine all these.
Dressing: 1/4 teaspoon mustard (any sort); 1/4 teaspoon salt; pinch paprika; 1 dessertspoon of pineapple juice; 2 teaspoons of honey
Mix together with 150ml whipped cream folded into the honey. Mix carefully coating the salad vegetables with the dressing.
Thursday, 1 February 2018
A coaster from Cuba, thanks Catherine
Earrings from John
Solar lamps from Ky and Krystal
Cookie cutters from Rose and Tony
Socks from Louise and Rob
Socks from Phyl and Greg
Floating pool drink holder from Julia
Dish from Ky and Krystal
Lip gloss from the Griffos
Paper clips from Jesse
Salad servers from Phyl and Greg
Decoration from Alex and Dean
Haute Couture for Sinbad from Ky and Krystal
"I am so outta here, this is the last straw!" muttered Sinbad as he made for the gate.
Sunday, 28 January 2018
Ann's friend Brad gave her these gorgeous candlesticks recently!
Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)
Ingredients: 250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 1 ¾ cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup
Preheat oven 180degrees and spray or paper 2 baking sheets.
In food processor, process butter and jelly crystals.
Add eggs and process again.
Add flours and pulse to combine. If mixture is too soft to roll then add a little extra flour.
Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.
Place on prepared trays and press with the back of a fork.
Bake 15-20 minutes until golden.
Cool on a rack.
Monday, 22 January 2018
Tacopedia, Déborah Holtz and Juan Carlos Mena, 2015 Mexico
A fabulous book, a study of culture through food. Roasted pineapple is delicious with tacos! Anne
“Everything fits in a tortilla: As Mexican as mariachi music, the taco is, without a doubt, Mexico’s most popular food . . . A taco, at its simplest, is a tortilla, filling, and salsa – the other holy trinity in Mexico – yet when these three elements are prepared with the proper care and ingredients, tacos can be raised to the status of haute cuisine . . . the humble tortilla has an extraordinary capacity for adapting itself to fillings of every possible kind – meat, vegetables, fruit, cheese – and anything placed in a tortilla is, by definition, a taco.” Alejandro Escalante
Serves 4 – 6
1 small pineapple, peeled, cored, and thinly sliced; sugar; sea salt; corn oil, if frying
1. Dust both sides of the pineapple slices with a little sugar and salt
2. Roast the slices on a hot grill or griddle, or else fry in a skillet with a little oil, on each side for about half a minute, or until golden
9 oz (250g) Oaxaca, chihuahua, or asadero cheese (or another melting cheese); 6 – 12 4 ½” (11 cm) flour tortillas; 11oz (300g) meat prepared al pastor style (steaks marinated, roasted on a griddle and sliced into strips); salsa, roasted pineapple, chopped onion, and fresh cilantro, to garnish
1. Make a quesadilla: put some cheese in a flour tortilla, fold the tortilla in half, then warm both sides on a hot griddle until the cheese has melted.
2. Open the quesadilla and add the prepared meat to the melted cheese


For breakfast, your time will be ours.
In summer it is served in the sun, in the garden;
in less clement weather it will be in the dining room of the Main House.
On the table, wholemeal bread, yoghurt, cottage cheese and jams are home made and organic. Orange juice, fresh fruit and pastries, cheese and eggs round out the buffet
If you fancy a cup of coffee (Nespresso), we will be delighted to take the opportunity to discuss all the information about the program of your day.


We recently discovered "The Cook in Heels" video series on aphrodisiac foods and recipes and found it interesting to share it with you. The author is a filmmaker with background in advertising and commercial directing which happens to be a good cook and believes when we are eating is a very sensuous experience as we are using all our senses. He states that "When it comes to aphrodisiacs, he believes they are as much about external factors as the purported chemical or physiological effects of the food itself. Otherwise we would all be driven to sexual frenzy anytime and anywhere we ate a plate of oysters". In addition, he states "I subscribe to the notion that if you think it’s sexy, it is. After all, the largest sexual organ is the brain".
Enjoy this tantalizing Oysters Rockefeller recipe video. Click play below and enjoy! Click here for the recipe in full text.
Follow us on Facebook, Twitter, and RSS.
Shop with us at BellaBellaBoutique.com


A long day started with picking the biggest batch of tomatoes we have had so far. In addition, spread out on the counter were tomatoes we let ripen in the house. We had too many to eat, although there is one tomato Luci has set aside for a BLT. No one can touch that tomato. She's threatened us with bodily harm. The most of the rest we processed into tomato sauce using our handy-dandy tomato mill.
Luci bought the mill on Ebay for twelve bucks a few years ago. It is pretty nifty. As you crank the handle the cylinder inside turns with a scraper/smasher, and it separates out all of the skin and seeds from the pulp and juice.
You can do it with completely uncooked tomatoes, but it takes more work to turn the mill. If you quarter the tomatoes and put them in a pot with a little water you can cook them until they are a little a soft, and then the mill is much easier to to turn.
We put the watery tomato sauce in ziplocks and will cook it down when we are ready to use it, but you could go straight from the mill to the best tasting pasta sauce you've ever had. Our older daughter begs us for a glass of fresh tomato juice every time we do this. She even scraped out the pan after we finished.


A HUGE THANK YOU TO EVERYONE WHO JOINED US FOR THE HILDENBOROUGH COMMUNITY DOG WALK FOR DEMENTIA UK. TOGETHER WE RAISED OVER £140. THANK YOU!
NOW SERVING CREAM TEAS EVERY WEEKEND WITH TIPTREE JAM & RODDAS CLOTTED CREAM
OUR DELICIOUS MENU
At Ridings Café, we offer a variety of food - breakfast, brunch, lunch, cakes, pastries, smoothies, and milkshakes for both dine-in and take-away. There's something on the menu to suit all tastes.
FRESHLY BREWED COFFEE & MORE
Our coffee is sourced from the finest beans and roasted to perfection. Choose from our Beanworks No.32 medium roast beans or our dark roast guest coffee. We offer a range of hot and cold drinks, including specialty lattes and iced coffees. Try one of our popular smoothies or milkshakes for a refreshing treat.
A WARM WELCOME & COSY ATMOSPHERE
At Ridings Café, we pride ourselves on our friendly staff and welcoming atmosphere. Our covered outside area and garden is dog-friendly, so bring your furry friend along and treat them to a puppacino and a sausage. We love to connect with our customers, whether you're coming alone or with friends, family, a sports team, cycling group, walking group, or running club.
Join Us For a Bite
VISIT US AT:
Free parking available on Riding Lane (on road or 2 nearby carparks)
Monday to Friday 7:30am - 5pm
(kitchen opens 8:30am - 2:45pm)
Saturday 9am - 4pm
(last kitchen food orders at 3pm)
Sunday 9am - 3pm
(last kitchen food orders at 2:45pm)
We look forward to seeing you!


Sweet, bite-sized DARK chocolate squares. Individually wrapped with seasonal foils. Free from soy, dairy, gluten, tree nuts, peanuts, and GMOs. Each square weight 5 grams, and size is 1 1/4 by 1 1/4 inches. PLEASE SPECIFY WHICH COLORS YOU PREFER. Holiday favorites!
FOIL-WRAPPED DARK CHOCOLATE SQUARES
72% Cocoa, Cane Sugar, Bourbon Vanilla Pod. (Tree nuts, gluten, and dairy in other parts of mfg. plant.)


Cherry Berry is a totally grain free, high protein, low carb, super food paleo breakfast cereal - Highly nutritious, totally functional and amazingly delicious.
A tangy, fruity mix of super berry powders, in an all seeds Powerstart blend - no added nuts.
Boosted up with generous helpings of whole goji and blue berries.
- Gluten free
- High Protein
- Low carb
(No artificial additives, flavours or preservatives.)
Chia Seeds (spray free), Organic waltana gold rolled flax seeds, Ground super seeds blend (Organically grown sunflower seeds, Organic pepitas) Goji Berries, Blue berries, organic Cherry powder, Organic Blue berry powder, Organic Goji Berry powder, Organic pomegranate powder, Organic acai berry powder.
Allergy warning: may contain traces of bee pollen and tree nuts. (may contain traces of cacao, macadamia nuts and coconut sugar)
In the same trend as Original and Cacaolicious, I formulated powerstart CherryBerry to be the most nutritionally dense breakfast possible, with the highest possible amounts of protein, omega 3’s and anti-oxidants


FREE MEALS EXTENDED THRU JUNE
On October 9, the U.S. Department of Agriculture (USDA) announced extensions of nationwide waivers. This allows all Perry Local students to receive breakfast and lunch meals at no cost throughout the school year 2020-2021. All Perry Cafeterias serve a grab & go breakfast and a nutritious hot lunch daily. This will also allow Perry Virtual Academy students to continue receiving daily meals at no cost using our VA pre-order & pick-up form. We encourage all students to take advantage of these free meals to help with the financial burdens of families during this difficult time. Ala-carte items including extra pizza, sandwiches, milk and bottled water charged according to pricing.


Welcome! Cane & Rye is open from Thursday through till Saturday.
We offer an extensive range of gins and exquisite cocktails at our beautiful boutique bar in the heart of Bridgend.
Our focus is to make sure you have the best experience possible when in our company. Partnered with one of the most extensive & premium back bars in the town & bringing only good vibes we are sure you will enjoy your evening with us.
EVERY SATURDAY AFTERNOON
We have our fantastic bottomless brunch every Saturday between 1:30pm & 5:30pm.
Bottomless selection of Gins, Prosecco & Cocktails as well as a choice of our delicious food cages.
Check out our menu below.
For more information on our brunch click here


This easy to make Mini Eiffel Tower Shaped Cakes are perfect for a romantic wedding reception. If you are looking for a fun new way to share your wedding cake with your guest, then you have to try making these Mini Eiffel Tower Shaped Cakes.
Your wedding guests can each have their own whole cake served to them on individual plates.This is an elegant and new twist on the traditional romantic wedding cake ideas.I am always looking for fun and romantic wedding cake ideas.
There are so many possibilities. You can use this edible Mini Eiffel Tower Shaped Wedding Cakes for a great gift for someone special as well.
Click to read how to make these....


Nearly 30 million children across the United States rely on school meals as an important source of daily nutrition. As supply chain issues continue to plague cafeterias across the country, school districts have been forced to get creative with whatever ingredients are available each day, allowing nutrition requirements to fall by the wayside.
“Take a hamburger, for example," said Richard Michelfelder, a clinical associate professor of finance at the Rutgers School of Business–Camden. "Something so simple as a bun, lettuce, and ground beef starts to get very complex when you think about all the inputs. Wheat exports have been heavily disrupted by the Russian invasion of Ukraine. The majority of U.S. lettuce is grown in Arizona, which is experiencing a historic drought. Price hikes are affecting packaging materials, fertilizers needed to grow cattle feed, and the carbon dioxide used to flash-freeze products.”
Most school districts outsource their dining services—including everything equipment to recipe development, food procurement, and preparation—to larger corporations. Only three vendors—Compass, Sodexo, and Aramark—manage over half the country’s cafeterias. To secure lower food prices, these management companies use their massive purchasing power to broker national contracts with suppliers.
“If it costs $3 for a cafeteria to deliver a meal to a child, it may cost these vendors $2 because of the economies of scale. If you are buying 2,000 tons of hamburger meat nationwide versus 200 pounds at a single school, you will get much better buying power,” Michelfelder said. “Economies of large-scale production create efficiency.”
The corporate consolidation of food systems allows producers to supply more food at lower cost. However, when these systems have fewer production and processing sites, even small changes can have a devastating domino effect.
As director of the Gourmet Dining Nutrition Services program at Rutgers–Camden and Rutgers–Camden’s new state-of-the-art Teaching Kitchen, registered dietician Nick Mazza is tasked with designing well-balanced meals that promote cognitive health and performance among students.
“For children and adolescents, the main nutritional focus is carbohydrate-rich foods, such as whole grains, fruits, and vegetables,” said Mazza. “As children grow, it is important for them to receive an adequate amount of protein. Protein, omega-3 fatty acids, DHA, B12, and B9 are all nutrients found in assorted forms of protein-rich foods that are vital for brain development.”
While Rutgers–Camden has been fortunate to experience minimal disruptions this year, Mazza recognizes that school districts across the country, especially those serving low-income students, are feeling the pinch. Districts have bypassed supply chain issues by limiting menu options, serving pre-packaged meals, or shopping at regional supply depots to fill gaps. Others have created warehouses to store frozen reserves out of desperation.
With staple ingredients like wheat, eggs, produce, and meat still in short supply, cafeterias must improvise with whatever is available. This often translates to less nutritious (and sometimes less appetizing) meals and more frozen, processed fare.
“Many of these processed alternatives have longer shelf lives due to the preservatives added to them,” Mazza said. “The issue with these foods is that they often have a high amount of saturated fat and sodium to make them more palatable and last longer.”
When students lack access to a variety of foods, they may become lethargic and struggle to sustain attention. Research has shown that students who experience hunger and poor nutrition are more likely to have behavioral issues and less likely to perform well in school. Over time, deprivation of these nutrients can lead to a phenomenon called “hidden hunger,” wherein individuals do not experience proper growth and development due to the absence of nutrients like iron, vitamin A, vitamin C, and calcium. Someone who does not receive adequate amount of calcium and vitamin D is at a greater risk for disease and subpar bone development.
Ultimately, the affordability and efficiency of large-scale food production comes at the cost of resilience. The crisis unfolding in school cafeterias has highlighted the strengths and weaknesses of the global food system. While the complex nature of today’s food-system crisis will require an equally complex, multifaceted solution, Michelfelder maintains that large-scale suppliers are best equipped to provide a steady supply of nutritious foods at a low price. While small firms may have greater flexibility to respond to market disruptions, local produce is not viable for all environments, especially cold climates or urban areas. He believes large agribusinesses and local suppliers can work together to build a more resilient, equitable food system.
“Large firms have the economies of scope and scale to diversify in such a manner that small, local firms cannot,” Michelfelder said.
Creative Design: Karaamat Abdullah


One-pot PastaMarch 21, 2019
Super quick, super easy, comforting pasta dish that includes minimal ingredients and minimal cleanup. Perfect for meal-prep!
Protein-rich OatbreadFeb. 1, 2019
A simple, delicious bread that can be made as a snack and is rich in protein
Protein Pizza Crust (It's even vegan)Dec. 4, 2018
Protein packed and macro friendly pizza crust that holds together really well! All while being fully vegan and gluten free.


Five-Spice Braised Shortribs
These Asian flavored short ribs may look to have a laundry list of ingredients but there are very few steps. The key is cooking them in a pressure cooker to tenderize the meat in a short time frame. In less than an hour you’ll have amazingly delicious tender shortribs. If you don’t have a pressure cooker, they can be braised in the oven but will need to cook about 2 hours in a tightly covered pan at 350 degrees.
There are two cuts for beef shortribs, English and flanken-style. English shortribs have a long length of bone with a large meaty piece at one end. Flanken-style ribs have been cut across the ribcage and have a small cross-section of several ribs on each one. Flanken-style short ribs will require less braising time and have a greater meat to bone ratio.
Yield: 4 Servings
2 ½ lbs. Flanken-style short ribs
Kosher salt & freshly ground black pepper
1 tablespoon Chinese Five-Spice powder
1 tablespoon vegetable or oil
1 cup chicken stock
½ cup dry sherry
1 tablespoon soy sauce
1 teaspoon fish sauce
2 teaspoons Worcestershire sauce
1 ½ teaspoons Chili-Garlic sauce
1 tablespoon brown sugar
1 tablespoon finely chopped fresh ginger
1 yellow onion, diced ¼”
1/3 cup orange juice
1 teaspoon Chinese Five-Spice powder
Cornstarch and cold water, for thickening
4 green onions, sliced crosswise
Lay shortribs out on a plate or baking sheet and season both sides with kosher salt, freshly ground black pepper, and 1 tablespoon Chinese five-spice powder. Rub seasonings into meat. Place a pressure cooker pot on the stove over high heat until heat can be felt radiating from the surface of the pan with your hand is held about 6-inches above the bottom. Add the oil and tilt to coat the bottom of the pan evenly. Using tongs, place ribs in the pan, cover the bottom evenly but leaving a little space between them to aid in browning. Turn down heat slightly to prevent burning, if necessary. Cook on each side until nicely browned, working in batches if necessary.
While meat is browning, in a 2-cup liquid measure or in a bowl, combine together the chicken stock, sherry, soy sauce, fish sauce, Worcestershire sauce, chili-garlic sauce, brown sugar, and ginger.
After browning the ribs, add the diced onions to the pan and sprinkle with a little salt and pepper to season and help soften the onions. Cook until onions begin to sweat and soften, stirring periodically. When onions have begun to wilt and soften, deglaze the bottom of the pan with orange juice, scraping up any cooked-on bits from the bottom. Return the ribs to the pan, placing them in even layers to keep them as compact as possible in order to maximize their coverage by the liquid. Pour the chicken stock mixture over the top and place lid on the pressure cooker, sealing according to the directions of your cooker. Following the directions of your cooker, cook at high pressure for 20-25 minutes. Thinner ribs should be fine for 20 minutes, thicker ribs can use 25 minutes. When cooking time is up, use natural pressure release before opening the cooker.
When pressure has been released, remove the lid and remove ribs from the pan to a plate. Tilt the pan to one side to concentrate the cooking liquid and using a spoon, skim the grease from the top and discard. Add the remaining teaspoon of Five-spice to the sauce and return the pan to medium heat and bring cooking liquid to a simmer. Stir a small amount of cornstarch into some cold water to make a consistency similar to white glue. Add a small amount at a time to thicken the sauce to your desired consistency. Taste and adjust seasoning before serving. Serve ribs and sauce with steamed rice. Sprinkle the green onions on top to garnish before serving.


Magnolia Cafe is a small, family-owned restaurant located at 1218 NE 4th Ave. When first arriving, I could barely find the entrance behind the galore of greenery, such as the beautiful bougainvillea and small pots of various flowers. Once getting past the jungle, however, I was happy to arrive at a charming restaurant resembling a house.
Making my way through the door I was instantly captivated; it felt as if we had entered a cozy home, because of how comfortable and happy we were made to feel. The room was covered in trinkets and ornaments; there were coffee mugs hanging above my head, teapots on every shelf, miniature statues of cartoon characters, and so many other fun novelties that you will have to check out for yourself.
All the tables and chairs are unique–there was not a single table that looked alike! The rooms are covered with vintage memorabilia ranging from posters to records to typewriters. Magnolia Cafe is a bit peculiar, but that just makes it an even more welcoming place to kick back.
Immediately inside the entrance a vast menu is displayed on the wall organized in categories. This cafe has a wide variety of breakfast and lunch foods including waffles, omelets, paninis, and salads as well as coffees, teas, juices, and lemonades. They even have a make your own tea station.
To start, my friend and I ordered the turkey panini, chicken panini, elderflower lemonade, and blackberry lemonade. Both paninis were amazing: cheese, basil and tomatoes pressed on mouthwatering, fresh ciabatta bread. The lemonades were unlike anything we had ever tried before; they were fizzy and not too sweet.
For dessert I asked the owner of the restaurant what he would recommend for us to try, and he suggested their house made famous pineapple upside-down cake. I have tried pineapple upside-down cake many times in my life, but never have I ever had one as good as theirs. It was a light, fluffy, cinnamon and brown sugar cake topped with sugar crusted pineapple caramelized to perfection.
Being juniors in high school, my friend and I did not go in with a huge budget so we weren’t able to try everything on the menu like we wish we could. However, we found that the prices were extremely reasonable for the amount of food we were getting, as well as the quality. The elderflower and blackberry lemonades were both only $2.50, which is a small price to pay to try this unique drink. Both paninis were only $7.00 each, which is less than the price at a mainstream restaurant for the exact same product.
I made sure to ask other fellow customers what they thought of the place, and their food.
The table next to us was a group of women trying the cafe for the first time, accompanied by their friend who was a regular. They ordered two nova lox bagels and a tuna salad sandwich. The newcomers said they loved their bagels and were very happy with their meals. The regular told us that she comes to this cafe every Friday for the tuna salad sandwich because it is the best in town. She suggested that we try it the next time we come.
Altogether, I had a wonderful time at Magnolia Cafe, I was quite impressed by the food and enjoyed the decorative scenery. Not to mention, it is within walking distance from the school. If you are looking for a new place to grab a coffee, or sit down to do homework, then you should definitely check out Magnolia Cafe!
1218 NE 4th Ave (Fort Lauderdale, 33304)
Sat/Sun 9:30 AM–5 PM
Categories: Community, Local Business
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Helping a generous community share its food resources
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October 1st to 10th,
Thanksgiving Food Drive October 1st to 10th,
Things to Consider
Things to Consider involves various food bank personnel writing blogs about food issues faced by food banks across the country.
Join Glen Pearson as he chats with various community leaders about the subject of poverty and what can be done about finding solutions to seemingly intractable problems like homelessness, affordable housing and food insecurity.
Food Bites airs weekly on Rogers TV London
Fresh Food Donations
(% of total in 2021)
(hours per year)
We are #grateful to all of the generous donors throughout the Thanksgiving food drive. The members of the #LdnOnt… https://t.co/4wRc4j3kP4
RT @RtvLondon: In this follow-up interview, @GlenPearson talks with former London city planner John Fleming (@jmfplan) on the poss… https://t.co/AX9763egvD
RT @LFPress: The London Food Bank capped its fall food drive with a haul 50% larger than last year. https://t.co/eE7fRpVhTQ… https://t.co/sakC6yxjZT
RT @GlenPearson: No need to say more than this. You know what you've done, London. We're inspired and ready for the heavy challeng… https://t.co/EvFlecxumm
RT @GlenPearson: Not quite sure what's happening here, but it's truly remarkable. Yesterday's total was 7,000 lbs above last year,… https://t.co/WyqVfKAZcd


When I heard that Stonewalls’ Soup of the Day was dill pickle, I jumped on the chance. As a guy with an addiction to chips, particularly dill pickle, this was a no-brainer for me. I was so curious about this soup that I immediately looked it up online to see what I could find.
While many of the varieties of this soup include potato, the Stonewalls’ version does not and is more of a cream-based soup but still uses many of the same ingredients as the more traditional form. This soup actually is quite common in Russian and Polish cuisine, using the brine as the main ingredient or rassol as it is referred to in Russian.
This is certainly a luxurious soup, creamy, velvety with the sharp bite of the dill pickle and topped with Asiago. I have to say, I’ve eaten a lot of things at a lot of different locales, alligator, horse, (maybe even dog, I couldn’t seem to get a straight answer at the market in Mexico). This soup is unlike anything that I have ever eaten. If you are lucky enough to be at Stonewalls when this soup is featured, go for it if you like pickles, it’s amazing!
- Today’s Food Blog: Buffalo Bill would have loved this Bison Burger! - August 14, 2015
- Today’s Food Blog: My Big Fat Roasted Chicken - August 1, 2015
- Today’s Food Blog: Stonewalls all-new Braised Short Ribs are out of this world! - July 24, 2015
- Today’s Food Blog: Sweet and Savoury: The Gourmet Prime Rib Grilled Cheese - July 6, 2015
- Today’s Food Blog: The Infamous “Wall” Burger - June 22, 2015
- Today’s Food Blog: The Curse of the Voodoo Chicken Wrap - June 22, 2015
- Today’s Food Blog: Who’s Ever Heard of Dill Pickle Soup? - June 18, 2015
- Today’s Food Blog: Garlic Mash Love - June 6, 2015
- Today’s Food Blog: Stonewalls Authentic 10” wood fired pizza - June 1, 2015
- Today’s Food Blog: Braised beef on a bun and a demi glaze that you can drink in a tall glass - May 23, 2015


A little over five months ago, our boys began cooking one meal a week. They alternate weekends and have to go grocery shopping. It is a lot of fun, but plenty of work! Here’s what I’ve learned so far…
They love cookbooks with pictures
Most kids want to know what dinner is going to look like. Does it look yummy or scary? Illustrations don’t seem to convey the final product the same way. We have tried a few different cookbooks, but they really enjoy The Food Network Magazine cookbook. There is a beautiful photo for every recipe and the recipes aren’t too difficult 🙂
They aren’t scared of ingredients or the process
It doesn’t matter that they’ve never heard of something or don’t know how to do it. We have found many new parts of our grocery store looking for ingredients. It’s truly been fun exploring and discovering new flavors. There is no part of the cooking process that scares them. They don’t know what most of it means, but that doesn’t keep them from wanting to try. We have ventured well out of my cooking comfort zone. Thank goodness for google and YouTube!
I’ve found it works best to have everything prepared before cooking. It takes time to explain how to do something, let alone the fact that they are doing most of the work (slowly). We make all sauces and cut up everything before we start cooking.
Have a back-up plan
For the most part, it has been a success. The biggest challenge was carrot-ginger soup with tofu. Our youngest selected this recipe and was adamant about preparing it. I suggested having grilled cheese to go with the soup. Thankfully, he went along with it. Everyone enjoyed the soup – except the chef. I kid you not, he thought the soup (carrot soup) was too carrot-y. He ate some of it and enjoyed his grilled cheese.
It’s hard to keep my food opinions out of it
Honestly, this has been the hardest part. There are times I really want to talk them out of it (carrot-ginger soup with tofu, for one) but decided to go with it. Yes, he didn’t like what he made, but our oldest enjoyed it. We also learned about new ingredients and had a scavenger hunt in the grocery store (looking for said ingredients). The experience was worth it. It is so tempting to put my two cents worth in, but that isn’t the point. If they aren’t scared of something – why should I change that?
It’s not always easy
Like everyone, it can be difficult to make time for the store or preparing dinner. There are times the chef would rather play Legos, just like there are times Mommy would rather read, but dinner must be made 🙂 Even on the more difficult nights, we find our groove. Once we are assembling our ingredients, we are having fun.
Their personalities are coming out in their cooking
One of the funniest parts of our cooking adventure is how different they are in their selections. Our youngest has focused on seafood, while our oldest has really gone for comfort foods. It’s even crazier that they pick from the same cookbook. It shows that several people can have the same cookbook and have completely different experiences.
This applies to seafood and comfort food. There are times it’s been a battle to get them to eat chicken, turkey, ham, salmon etc. Now, they will eat all of it. Recently, we made stuffed lobster tails and they devoured them (who wouldn’t? But they do look funky). I was hopeful they would branch out, but it has far exceeded my expectations.
It’s pretty awesome!!
The boys have really grown through this experience. They are becoming more confident in their selections and enjoying shopping. They used to look uncertain in the store and now, they know where they are going. Our youngest is a regular at the seafood counter and our oldest navigates the entire store like a pro. We have all learned about different ingredients and to ask when we need help. I can’t wait to see where we go from here 🙂


View our Current Menus
Kosher Dinners Available
The House Specialities
Jumbo Colossal Crabmeat
Served with two sauces: a classic cocktail sauce and a dry mustard sauce.
Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.
Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.
Baby Arugula Salad
Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.
Spring Baby Spinach
Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.
Stuffed Portabello Mushroom
A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.
Open Face Seafood Ravioli
A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.
Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.
Butterflied T-Bone chop charbroiled with garlic, rosemary, and sage.
Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.
A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers.
Grilled Chilean Sea Bass
Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic)
Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta.
Frutta di Mare with Al dente Paccheri Pasta
Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.
Surf and Turf
Black Angus Filet Mignon with Jumbo Colossal Crabmeat, Saffron Risotto and Grilled Marinated Artichoke Hearts.


Wallabies, kangaroos, Sugar Gliders, Possums, Quolls, etc.
3 posts • Page 1 of 1
Are there any foods to absolutely stay away from? Like, highly toxic foods that ophelia can't eat? I have found the info on what her diet should be, and even found a good writeup on calcium to phosphorus ratios. I'm so used to finding comprehensive lists on toxic foods for my other animals and specializing their diets around such restrictions, I guess I'm just assuming there must be some foods to stay away from when feeding my possum.
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August 5 @ 7pm – Cafeteria Man
All across America, school food is undergoing a major transformation to help reverse the childhood obesity epidemic. Cafeteria Man provides a unique, behind-the-scenes look at what it takes to bring fresher, healthier food to the millions of kids in our nation's schools, with the ultimate goal of enhancing their well-being. The documentary follows nationally-recognized, charismatic chef Tony Geraci for several years as he works to revamp school food programs in Baltimore and Memphis, despite the challenges. Says best-sellng author and food activist Michael Pollan in the film: "If Tony makes this happen here, I think you'll see this happening all over the country."


Have even more fun making your favorite cookies for holidays, parties and other special occasions with these Cookie Cutters from R&M Weltumspannend. Cookie cutter measurements are given either horizontally or vertically, whichever is greater. Raum measurements are nominal and intended as a reference guide only. Polyresin coated steel cookie cutters should be hand-washed in queer soapy water and towel dried – do not put in the dishwasher. R&M Weltumspannend is a worldwide supplier of high quality cookie cutters, numerous kitchen gadgets, and affordable cooking and baking products. Since 1993, we have shared recipes, tips, and other resources to help people make long-lasting memories in the kitchen. More Than Baking…Memory Making.
Gruppe of 6 tinplated steel Christmas ornament shaped cookie cutters
Includes: 3.5″ Fancy Oval Ornament, 3″ Round Ornament, 3.5″ Fancy Round Ornament, 3.25″ Tear Drop Ornament, 3.25″ Oval Ornament, and 3.5″ Bubble Candle Ornament
High-quality cutters cut through a variety of doughs easily and circa dann be used on sandwiches, fondant or craft clay – don’t limit your imagination!
To maximize the life of your cookie cutter, hand wash in queer soapy water and towel dry thoroughly before storing
R&M has a variety of cookie cutters for every occasion – we look forward to being part of your baking and celebrations!


Soprano's Pizza, Pasta, Subs, Wings, Salads and More
Offers more than just pizza. We have an extensive Italian menu offering Pizza, Subs, Calzone, Stromboli, and varied
Pasta dishes at affordable prices that won't leave you with a bad taste. Our dough is made fresh daily. Our sauce is
made with a blend of many fresh ingredients. We use only 100% mozzarella cheese. All items on our menu are
available for delivery to your home or business!


**All events feature our Signature Fresh Seasonal Fruit & Raw or Grilled Vegetables
*** NO EXTRA CHARGE FOR ANY DECORATIVE PIECES NEEDED TO COMPLETE
THE LOOK YOU CHOOSE FOR YOUR FOOD TABLES / STATIONS.
*** ALL FOOD TABLES ARE SKIRTED AT NO ADDITIONAL CHARGE
MEATS & FINGER SANDWICHES
Choose 1 from sandwiches
and 1 from carved meat
*Served with fluffy white rice
(All served w/rolls and condiments)
(All drinks are BOTTOMLESS)
Assorted bottle beer, 2 wines and soft drinks ....$8 per person + $1 more if Soft Drinks are added
Well Brands - Your Choice of 5 Liquors Bourbon, Scotch, Vodka, Gin, Rum or Tequilla 2 Bottled Beers and 3 wines, plus soft drinks included $12.00 per person
Premium Brands - Choice of 5 Liquors 2 Bottled Beers and 3 wines, plus soft drinks Plus a Signature Drink of your choice $16.00 per person. Top Shelf Premium Brands are an additional $4.00 per person.
Notes: Bar Set Ups Included Soft Drinks added to Beer and Wine Package $2 p/p extra.
All bars are consumption only for the duration of your event
Green Chile & Cheese Dipw/crackers & chips
Meatballs w/sweet & sour sauce
Shrimp & Crab Stuffed Mushrooms
"Great Food for the Best Events"
Action Stations at Weddings
Fried Catfish Taco Bar Salad “mix it up” Bar
Crepes and Beignets Bar Gourmet Popcorn Bar
Hummus Bar Candy Bar
Mini Desserts Bar Water Bar
Chicken and Waffles Station
Ice Cream Sundae and Banana Split Bar
Nacho and Quesadilla Bar
Funnel Cake “Top it Off” Station
Rivers of Chocolate Bar
Pasta Bar Asian Station
Flaming S’mores Station
Hot Dog and Burger Bar
Savory Crepes Bar Grits and Gumbo Bar
Shrimp and Grits Bar
Mashed Potato “Tini” Bar Bread Pudding “Top it Up” Bar
Cheesecake Tini Bar
We also customize our action stations for your event! Don’t see what you want, we’ll create it!
We also must consider location and all stations won’t work at every venue due to rules and guidelines for buildings. ** Pricing varies according to selection


Family Night at the Golf House Grill
Bring the family and join us Friday, December 8th from 6-8pm for Family Night at the Golf House Grill!
All you can eat pasta dinner includes Caesar Salad and warm garlic bread.
Kids eat FREE with paid adult. $20 per adult excludes tax and gratuity.
Reservations preferred, walk-ins welcome. Call (253) 964-0520 or email firstname.lastname@example.org for reservations and additional details.
Tags: Golf House Grill


Count Your Calories (Production Calories, That Is)
Every food product you purchase has two caloric values: the amount of energy you receive from it (the value printed on the side of the package) and the amount of energy required to produce it. In today’s food industry the second caloric value comes from a variety of sources: the sun, the human energy involved in production, and the fossil fuels that drive the machinery used in the farming process and power the production of chemicals.
Some of the statistics are hard to swallow: the modern production and distribution system spends 10-15 calories for every calorie it produces; the United States expends three times the energy per person for food that developing countries use per person for all energy activities.
To reduce production calories, try to buy as few processed foods as possible. Two pounds of flour requires less than 500 calories of energy for processing; the comparable amount of soda requires
over 1,400 calories; chocolate requires over 18,500 calories.
365 Ways to Save the Earth
Clean your microwave oven. Wipe it out frequently - a clean microwave cooks faster than one filled with spills and spatters.


Charlie is a dedicated assistant quantity surveyor who, since joining Equals, has worked on a variety of projects across a range of sectors.
My favourite city is Dubai as there is so much to do, whether it be helicopter rides or water parks. The architecture and beaches are stunning, the food is amazing, and the atmosphere, especially at night, is unlike any other city I’ve visited.
I love all things food, so I’m always cooking and baking in my spare time to try and come up with new recipes. My favourite things to cook/bake at the moment are prawn and chorizo paella, and cherry bakewell blondies.


For my brother's birthday, instead of a birthday cake, I thought I'd bake banana and chocolate muffins. They were delicious (even if I do say so myself) so I thought I'd share the recipe with any of you baking goddesses.
3 banana ripe or over ripe
125ml vegetable oil
100grams soft light brown sugar
225grams Plain flour
chocolate chips OR milk chocolate broken up OR nutella
1teaspoon(s) bicarbonate of soda
Preheat the oven to 200°C/gas mark 6 and line a muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
Mash the bananas by hand or with a freestanding mixer.Still beating and mashing, add the oil followed by the eggs and sugar.
Mix the flour, chocolate chips and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers. Only fill the cases so that they are half full.
Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.
Ps. My top is from Warehouse and my necklace see here.


Wood Dale location only. Dine In Only.
HAPPY HOUR MONDAY-FRIDAY 2PM-6PM
1/2 price small plates/appetizers, $4 house wine and $3 domestic beer.
Buy 1 pasta or entree and receive a 2nd pasta or entree for 50% OFF
(Discount applies to item of equal of lesser value.)
1/2 price cheese pizza
(add toppings at regular menu price. Valid on 14" or smaller with purchase of beverage. Limit 1 per person. Not valid for carry-out.)
1/2 price domestic and import beers
1/2 price martinis
1/2 price bottles of wine (750ml)


Agriculture and Food Security
Farming in Zambia has not been structured in a way that helps the farmers to achieve the best returns on their investment, with multiple channels involved in the farming a management aspect has taken place in this particular sector. It is a common knowledge; farmers are skilled in their tasks but they are not highly educated.
A Chance for Change Foundation invests in agriculture cooperatives, this is done so that enterprises can develop high management skills. Also, this directly and indirectly have a positive impact on the production and distribution in the larger markets of Zambia.
This would help the farmers to experience a more fair and structured exchange for their goods and services, as they would be aided with the production and distribution aspect of their business in a managerial language.
This becomes quite important as some of the crops that are grown by the farmers are domestic that is only used by individuals within the country however, some of the crops have to be exported, these crops would be having a heavy managerial aspect in comparison to the crops that are to be distributed domestically.
African Bird’s Eye Chili Out-Grower Project
The project aims to create a sustainable supply chain of high-quality African Bird's Eye Chili, a popular chilli pepper known for its fiery taste and numerous health benefits. The project seeks to promote sustainable agriculture and empower local farmers to grow high-value crops while meeting the growing demand for this spice in the food industry


Making your own gravy is a great way to make sure your Christmas lunch is packed with flavour. The flavour from roasting the chicken or turkey is what forms the base of your gravy. If you followed Paul’s method of using a vegetable trivet to rest the chicken on, these vegetables get used for the gravy. The carrots will give the gravy sweetness and the onions will really help with flavour. A top tip for making your gravy is to use a greaseproof paper or silicon paper to line your roasting tin used for the chicken or turkey and then empty this into a pan when making the gravy. This will mean your roasting tin isn’t ruined during the deglazing process.
- The meat on the bone remaining after roasting the chicken or turkey
- The vegetables used as a trivet when roasting the chicken or turkey
The leftover meat on the bone and vegetables from the roasted chicken or turkey can be tipped into a large pan. To the pan, add some flour and stir to open up the flour. Once this has been cooking for a few minutes, begin adding some stock. This can be added small amounts at a time, it will begin to thicken.
This can be left to simmer for 15 minutes and then strained through a sieve.
Knowsley Hall are proud to have received several prestigious awards.


Master's Cup Coffee House is an American Owned and Operated business since opening in 2006. We serve American food in an American atmosphere which rivals that of any coffee house in the States. Check out our "menu" tab to see all that we have to offer as well as the "about us" page with more details about the coffee house. Come in and experience a "slice" of the American dream!
|Open: Tuesday - Saturday, 8am - 10pm|


Over the years, restaurant users have become more discerning and more concerned with the ‘authenticity’ of their restaurant experience, a number of restaurant trends have emerged that offer a more realistic reflection of the food from its country of origin.
For the last couple of decades, far eastern food from various countries has increased in popularity, with many towns now having a Thai restaurant and perhaps even a Japanese restaurant. There has even been a trend for seeing authentic Thai food served on pub menus as Thai families take over pub tenancies or simply run the kitchen.
Japanese food has been a huge foodie trend in the UK, with most supermarkets selling packs of sushi alongside their sandwiches – although if that’s the only sushi you’ve tried (especially as the packs from a certain high end supermarket do not contain fish!) then you’ll be amazed at the difference in quality and taste when you first try ‘proper’ sushi. After all, sushi chefs train for seven years just to master making rice, let alone cutting fish!
The latest restaurant trends are towards South American food. Not just the big, juicy steaks from Argentina – that is SO 2007 – but more the smoked chipotle chile flavours of Peru. Mexico has also been a source of inspiration for a lot of newly opened places, with authentic burritos and salsas showing the wealth of difference between regional cuisine and the ‘Tex-Mex’ style that was popular in the 1999.
Rogan josh is another all time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies.
The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot.
Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves.
If you were talking about spinach on its own it would be called palak. Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether.
The saag is usually served medium hot and is made in the bhuna style.
Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets.
It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title.
The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, puréed tomatoes and cream.
Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce.
The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient. Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces.
Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also known as quick service restaurants). Franchise operations which are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.
In areas which had access to coastal or tidal waters, 'fast food' would frequently include local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked directly on the quay or close by. The development of trawler fishing in the mid nineteenth century would lead to the development of a British favourite fish and chips, and the first shop in 1860. A blue plaque at Oldham's Tommyfield Market marks the origin of the fish and chip shop and fast food industries in Britain.
British fast food had considerable regional variation. Sometimes the regionality of dish became part of the culture of its respective area.
The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used. After World War II, turkey has been used more frequently in fast food.
As well as its native cuisine, the UK has adopted fast food from other cultures, such as pizza, Chinese noodles, kebab, and curry. More recently healthier alternatives to conventional fast food have also emerged.
Although fast food often brings to mind traditional American fast food such as hamburgers and fries, there are many other forms of fast food that enjoy widespread popularity in the West.
Chinese takeaways/takeout restaurants are particularly popular. They normally offer a wide variety of Asian food (not always Chinese), which has normally been fried. Most options are some form of noodles, rice, or meat. In some cases, the food is presented as a smörgåsbord, sometimes self service. The customer chooses the size of the container they wish to buy, and then is free to fill it with their choice of food. It is common to combine several options in one container, and some outlets charge by weight rather than by item. Many of these restaurants offer free delivery for purchases over a minimum amount.
Sushi has seen rapidly rising popularity in recent times. A form of fast food created in Japan (where bentō is the Japanese equivalent of fast food), sushi is normally cold sticky rice flavored with a sweet rice vinegar and served with some topping (often fish), or, as in the most popular kind in the West, rolled in nori (dried laver) with filling. The filling often includes fish, chicken or cucumber.
Pizza is a common fast food category in the United States, with chains such as Papa John's, Domino's Pizza, Sbarro and Pizza Hut. Menus are more limited and standardized than in traditional pizzerias, and pizza delivery is offered.
Kebab houses are a form of fast food restaurant from the Middle East, especially Turkey and Lebanon. Meat is shaven from a rotisserie, and is served on a warmed flatbread with salad and a choice of sauce and dressing. These doner kebabs or shawarmas are distinct from shish kebabs served on sticks. Kebab shops are also found throughout the world, especially Europe, New Zealand and Australia but they generally are less common in the US.
Lamb shish kebab
Fish and chip shops are a form of fast food popular in the United Kingdom, Australia and New Zealand. Fish is battered and then deep fried.
The Dutch have their own types of fast food. A Dutch fast food meal often consists of a portion of french fries (called friet or patat) with a sauce and a meat product. The most common sauce to accompany french fries is fritessaus. It is a sweet, vinegary and low fat mayonnaise substitute, that the Dutch nevertheless still call "mayonnaise". When ordering it is very often abbreviated to met (literally "with"). Other popular sauces are ketchup or spiced ketchup ("curry"), Indonesian style peanut sauce ("satésaus" or "pindasaus") or piccalilli. Sometimes the fries are served with combinations of sauces, most famously speciaal (special): mayonnaise, with (spiced) ketchup and chopped onions; and oorlog (literally "war"): mayonnaise and peanut sauce (sometimes also with ketchup and chopped onions). The meat product is usually a deep fried snack; this includes the frikandel (a deep fried skinless minced meat sausage), and the kroket (deep fried meat ragout covered in breadcrumbs).
In Portugal, there are some varieties of local fast-food and restaurants specialized in this type of local cuisine. Some of the most popular foods include frango assado (Piri-piri grilled chicken previously marinated), francesinha, francesinha poveira, espetada (turkey or pork meat on two sticks) and bifanas (pork cutlets in a specific sauce served as a sandwich). This type of food is also often served with french fries (called batatas fritas), some international chains started appearing specialized in some of the typical Portuguese fast food such as Nando's.
A fixture of East Asian cities is the noodle shop. Flatbread and falafel are today ubiquitous in the Middle East. Popular Indian fast food dishes include vada pav, panipuri and dahi vada. In the French-speaking nations of West Africa, roadside stands in and around the larger cities continue to sell—as they have done for generations—a range of ready-to-eat, char-grilled meat sticks known locally as brochettes (not to be confused with the bread snack of the same name found in Europe).


Palm City, FL Japanese Restaurant
Sake House Japanese Restaurant
Sake House Japanese Restaurant move to Palm City now. The same owner of Sake House Restaurant that was located at 890 S Federal Hwy, Stuart, FL 34990 (NW Corner of us1 and Kanner Hwy, from 1997 to 2004), would like to serve Healthy and tastety Japanese food for all Palm City residents, Many customers of previous Sake House restaurant are happy we are here now, because they know we have good food. Welcome all my customers.
Learn More About Sake House Japanese Restaurant:
- Noodles and rice
- Sushi bar
- Sushi and sashimi combo diners
Contact Sake House Japanese Restaurant today at 772-221-1966 for all your grill and Japanese restaurant needs. Visit Yellowbook.com to view our full page menu.
LUNCH - Monday - Friday 11:30 am - 3:00 pm
BRUNCH - Saturday 12:30 pm - 3:00 pm
DINNER - Monday - Thursday 4:30 pm - 9:45 pm
Friday - Saturday 4:30 pm - 10:15 pm
Closed on Sunday


Destination #2 of Day 1 of Soccsksargen Experience Tour Part Deux (SEX Tour II)
After a short visit to the Museum, we (bloggers) headed to Cresing’s for our breakfast. They served a variety of organic foods, and there was an eye-opener. We began our meal with a bowl of roasted brown rice with turmeric and lemongrass tea while our host gave us an overview of each meal. The tea is served in a hot or cold drink, but I preferred the cold one as I loved the calamansi and honey added to it.
The combination of roasted brown rice, turmeric, and lemongrass is packed with healing ingredients. Brown rice has Manganese for the immune system and blood sugar balance; the turmeric has medicinal properties for various illnesses and even psoriasis and different forms of cancer; lemongrass has a tremendous healing effect for cancer patients. I felt no guilt at all, even though I overdosed with these healing benefits in just one sitting. 😀
After this, they served organic rice (black, brown and white rice), salted eggs with tomatoes, ginataang suso, pritong bangsi (flying fish), and fresh vegetable salad. Honestly, it is so difficult for me to remember all the names of herbs combined with every food. All foods were delicious, but I ate a lot of salted eggs and pritong bangsi.
As our first meal for day one of Socksargen Experience Tour (SEX Tour), I was impressed to experience organic foods. I found a new enjoyment even for the familiar foods, maybe because of the health benefits info that accompanied the meal.
I highly recommend not to leave Maitum without having a taste of the salted eggs and the bangsi. I regret that I didn’t take home some of their products, especially the turmeric and lemongrass tea. Well, there will always next time, for I will visit this place again and again.
The host of Cresing was so friendly and entertaining. They never get tired of answering all our questions, from the tea, the process of making salted eggs, the price of organic rice, and a lot more.
Going to Cresing’s Food Products is so easy. It is located at Purok Namnama, Maitum Sarangani Province. Contact Cresing’s at +63919-3045279 or firstname.lastname@example.org if you want to experience their salted eggs, bangsi, organic rice, and other processed food products.


Jen Can Cook!
Thursday, February 24, 2011
I'm totally thinking of posting my favorite curry chicken soup recipe.
I've been craving this since I left home and it's been cold here lately.
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February 24, 2011 at 5:16 PM
Never had that before. Sounds yummy, though.
February 25, 2011 at 4:13 PM
I would be willing to try that! I love curry!
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Welcome to J.R.'S FRESH CUT FRENCH FRIES!
When you visit J.R.'S FRESH CUT FRENCH FRIES, you're in for a treat. We are located in the Historic Central Market House at 34 West Philadelphia Street, York, PA. We offer the best fresh cut French Fries, cut right before your eyes, never from frozen potatoes, always from fresh potatoes. Get that "sea shore" taste right here in York, PA.
We have Delicious Homemade Hamburger BBQ Sandwiches, Slow roasted Pulled Pork BBQ Sandwiches, PA Dutch Chicken Pot Pie, Tasty Maryland Style Crab Cakes, Crispy Haddock Fish, Hot Dogs, Sausages, Chicken Strips, Oyster Sandwiches, Texas Hot Weiners, Hot Dogs with Sauerkraut, Shrimp Dinners, and 1/3 Pound Hamburgers in sauce are just a few of our many offerings. And of course all of our sandwiches can be made into a "Combo" with a Fresh Cut French Fry and a delicious Fountain Beverage. Our Loaded Fries are covered with a 1/2 pound of our Hamburger BBQ, then smothered in Cheese with a dusting of Onions...so delicious. Don't forget to try our Onion Rings and Cheese Sticks too. We also have Homemade Peanut Butter Fudge, many tell us the best they ever had!
We are locally owned and operated and we are open market days, Tuesday's, Thursday's and Saturday's from 10am until 2pm. We donate a portion of each and every sale to The York Rescue Mission, The York County SPCA and The Make-A-Wish Foundation. Your purchase will help us help others in need.
Stop in and enjoy your lunch at our counter or tables. We take pride in offering you a great tasting lunch in a clean and friendly atmosphere.
We truly do appreciate you.
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A VISIT FROM REP. EUGENE DEPASQUALE
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Immerse yourself in the Italian passion for culinary arts at our enchanting farmhouse on the canyon. Stay in cozy rooms with scented carnation trees and spacious balconies overlooking the sunset side.
Join our unique culinary class led by an Italian chef!
Experience hands-on guidance from a culinary master.
Gather your ingredients straight from the farm.
Feel the magic of Italian cuisine in every bite.
Enjoy in the cozy atmosphere of our organic farmhouse.
Don't miss the chance to create culinary magic in your kitchen!
Register now to step into the world of taste and traditions!


Golden Cobra Coffee. 27 Barr St, Camperdown. Hiding around the corner from Deus Ex Machina is this fun place with a straightforward menu and seating for about 30 between indoor and outdoor. It’s order and pay at the counter, and there’s eftpos.
We arrive too late in the day to see the full menu offering in the cake window, but there are still plenty of tasty choices. There’s a good all-day breakfast menu with a range of eggs-and-bacon options. For more menu coverage, see this review, which is how I heard of the cafe in the first place.
Coffee (a decaf latte) looks fantastic – great milk work and good flavour to start with. The finish is a little disappointing, but in general it’s a solid cup.
If you’re looking for a cheery place to have a meal in an underexplored part of Sydney that’s not too far from Newtown or Glebe it’s worth a look.


Leslie Wong, Owner
Leslie, Sweet Orchid's founder, started her cooking career unofficially by creating homemade meals for her family. Using her Bachelors Degree in dietetics and a Masters Degree in Food Science & Nutrition, she spent countless hours experimenting with herbs and other specialty ingredients to create both delicious and healthy meals and desserts.
Leslie first tasted gelato some twenty years ago in Rome, Italy. She loved its intense flavors, velvety texture, and beautiful presentations. After discovering that gelato contains less fat than ice cream, she decided it would be the perfect canvas for her to merge her culinary passion and nutrition background. With her new goal in mind, she enrolled in gelato-making classes, purchased equipment, and started making gelato. Now she enjoys creating homemade flavors that are both delicious and healthy.
Her inspiration for the name Sweet Orchid comes from her love of orchids. For Leslie, orchids embody elegance and freshness. To that end, her stores exude a warm and cheerful ambiance. More importantly, she uses seasonal ingredients and creates small batches of gelato to create the freshest gelato experience for her guests. Her hope is that Sweet Orchid will conjure up the pleasure of good taste.
Leslie obtains her inspiration for gelato flavors through books, the Internet, and suggestions from family, friends, and customers. She also loves to explore global influences to add an element of surprise to more familiar flavor profiles. In the future, she hopes to expand into other new and creative types of desserts to enhance her dessert lines for her customers.
Leslie invites you to visit her shops to enjoy a delectable and satisfying dessert, handcrafted on-premise from premium ingredients.


If you’re anything like me, you always seem to be short on time…but especially when it comes to dinner time. Meals that are guaranteed to be being quick, healthy, and delicious are a must at our house.
Fajitas are a family favorite that check all the boxes:
- They provide a hearty serving of protein and veggies
- They take very little time to prepare
- They aren’t boring, as they can be made with a nearly endless variety of ingredients.
- They can be made to accommodate a wide range of special dietary and lifestyle needs.
Keep your Fajita nights healthy, fresh, and never boring with these great ideas from “Nutrition Stripped”.


The labelling of sandwiches which are pre-packed by retailers, wholesalers or manufacturers for retail sale, or for sale to a catering establishment need to address a certain criteria, regarding the information displayed to customers on the products label. To learn more about what information you need to include on your product labels please choose from one of the below articles.
Learn more ....
EU FIC Regulations
This piece of European legislation is called the EU Food Information for Consumers Regulation (EU FIC) came into force on 13 December 2014. It changes the way allergen information appears on labels and on food that is prepacked, sold loose or served when eating outside of the home.
• Any of the 14 allergens that are on the regulatory list must be emphasised on the label, if they are used as ingredients in your pre-packaged food. You can choose what method you wish to emphasise these allergens, for example, by listing them in bold, italics, highlighted or underlined, to help identify them to potential customers.
• Information about allergenic ingredients is to be located in a single place, i.e. the ingredients list on prepacked food. Meaning that the voluntary use of the previous types of allergy boxes such as: ‘Contains nuts’ that provide a short cut to allergen ingredients information also given in the ingredients list is no longer allowed. The use of voluntary precautionary allergen labelling such as ‘may contain’, to indicate the risk of unintentional presence of allergens in a food, is still permitted and has not been affected by this regulation.
• Previously, loose foods for example in supermarkets, delis, cafes and restaurants; didn’t have to provide information you need about food allergens. However, since 13 December 2014, information on any of the 14 allergens used as ingredients should be provided for these foods.
What are the 14 allergens that have to be identified?
The 14 allergens are:
• Crustaceans (for example crab, lobster, crayfish, shrimp, prawn)
• Molluscs (for example mussels, oysters, squid)
• Tree nuts (namely almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts or Queensland nuts)
• Sesame seeds
• Cereals containing gluten (namely wheat (such as spelt, Khorasan wheat/Kamut), rye, barley, oats, or their hybridised strains).
• Celery and celeriac
• Sulphur dioxide and sulphites (at concentration of more than ten parts per million)
Food labelling is very important to those with food allergies as there can be potentially serious consequences from eating food that they are allergic to. Manufacturers often use phrases such as 'This Product May Contain Nuts’ to show that there could be small amounts of an allergen in a food product because it has entered the product accidentally during production. It is not a legal requirement, to say on the label that a food might accidently contain a small amount of an allergen, but many manufacturers label their products in this way to warn their customers of the potential risk.
However there is a concern that the term 'may contain' is used too much in food labelling, sometimes when it isn’t really required and therefore undermining the valid warnings on products and restricting peoples choices unnecessarily. As a result The Food Standards Agency (FSA) is working towards reducing the unnecessary use of 'may contain' in food labelling to provide more clarity to the public on why these labelling terms are used and what they mean. This includes working with regulators in other countries across the EU within the food industry, with the support of consumer organisations to agree how management thresholds can be derived for the common food allergens. The outcome of these meetings resulted in the new food labelling rules. For more information on this subject please refer to the FIC EU regulations on food labelling.
The labelling required depends on how the sandwiches are sold and whether or not they are sold at a catering establishment. They can be separated into the following 3 categories. However if the sandwiches or their ingredients have been irradiated, this fact must always be labelled or declared.
Sandwiches which are not pre-packed or are pre-packed for direct sale (other than at catering establishments). These sandwiches must be labelled with:
a) the name of the food and:
b) the category names of any of the following additives which they contain; Antioxidants; Flavourings; Sweeteners; Preservatives; Colours; and Flavour Enhancers e.g. “Contains colour and flavouring”.
‘Pre-packed for direct sale’ means pre-packed by the retailer and sold on the premises from a vehicle or stall used by him. It does not include sandwiches produced at a central site and distributed for sale at other retail premises – these are covered by category 3 below.
‘Catering establishments’ includes restaurants, pubs, sandwich bars, canteens, or similar premises.’
Sandwiches sold at a catering establishment which are not pre-packed or are pre-packed for direct sale.
No information is required to be labelled on these sandwiches (unless they have been irradiated as stated above). However, any description of the sandwiches or their fillings must be accurate and must not mislead the customer.
All other pre-packed sandwiches. Must be labelled with the following information: c) the name of the food d) a list of ingredients. e) A date mark and storage conditions. f) Name and address of the manufacturer. g) Indication of the place of origin. h) Instructions for use (if necessary) e.g. “consume on the day of purchase” These requirements are explained in more detail below: The name of the food.
a) This is a key labelling provision and the name applied must. · be sufficiently precise to indicate the true nature of the food. · enable the food to be distinguished from foods with which it could be confused; and… · indicate any treatment to which the food has been subjected if failure to declare this could mislead the consumer.
b) Generally the name of a sandwich will include an accurate description of the filling, the type of bread and where appropriate, the fat spread e.g low fat sunflower spread.
c) The description of the filling should include its main and characterising ingredients e.g. “roast ham with mustard”, “mature cheddar cheese and tomato mayonnaise”.
d) For meat ingredients which themselves contain non-meat ingredients e.g. “chicken roll with cereal”, or “ham with added water and gelatine” etc, these non-meat ingredients must be indicated in the name to distinguish it from similar products with no added ingredients e.g. “whole chicken pieces” or “roast ham”.
e) If the meat has been reformed this must be stated in the name of the meat e.g. reformed ham with added water and gelatine.
f) If descriptions are used which indicate a process or method of cooking, such as “smoked” or “roast”, these descriptions must be accurate i.e. if only smoked flavouring is used or if a product has been steamed and flash roasted, then that is how it should be described e.g. “smoke flavour ham”, pork-steamed and flash roasted”.
g) For meat ingredients, care should be taken when using terms such as burgers and sausages, as these are required to contain a minimum meat content.
h) Care should be taken to ensure that other mis-descriptions are not applied e.g. · Brown bread must not be described as “wholemeal” unless it is wholemeal. · Margarine or other fat spreads must not be described as butter. · Cooked pork shoulder must not be described as ham. · Processed cheese must be described as such and not simply as cheese · Analogues and cheese substitutes which are usually made from vegetable oil and milk protein must not be described as ‘cheese’.
A List of Ingredients:
a) All the ingredients, including water and additives, must be listed in descending order of weight determined at the time of their use in the preparation of the food.
b) The list of ingredients must have a heading which consists of or includes the word “ingredients”
c) The name used for the ingredients must be a name that would be used if it was sold as a food.
d) Additives, except flavourings and modified starch, must be listed by their category name and, the serial (E) number or extract name e.g “Colour (E102) or “Colour (tartazine)”. Flavourings and modified starch may be listed simply by these category names.
e) Sandwiches usually contain compound ingredients to which specific labelling requirements apply. Compound ingredients are those which themselves are made up of a number of ingredients, such as bread, chicken roll, sausage, mayonnaise, tomato ketchup etc. Normally the constituents of a compound ingredient must be listed unless: · The compound ingredient constitutes less than 25% of the finished product; or · The name used for the compound ingredient is a generic name which is permitted by the regulations e.g. cheese. In which case only the name of the compound ingredient is required. However if the compound ingredient constitutes less than 25% of the finished product, but contains an additive which performs a specific function in the sandwich (such as a colour or preservative), the presence of the additive will need to be shown e.g. “tomato ketchup (contains colour E102)” The constituents of compound ingredients can be listed in one of two ways: · By stating the constituents individually in the appropriate places in the list of ingredients (without the name of the compound ingredient); or · By stating the name of the compound ingredient (in the appropriate place) followed in brackets by a list of its constituents e.g. “mayonnaise (pasteurised egg, com oil, salt, pepper)”
f) Water should be included in the list unless it is less than 5% of the finished product.
g) If the ingredient has been subject to a significant treatment e.g. “dried” or “smoked” this must be stated. In particular if an ingredient has been “irradiated” or the words “treated with ionising radiation”.
h) If special emphasis is given to the presence or low content of a particular ingredient in the sandwich (e.g. by means of a picture or by emphasising certain words) then a declaration must be made in the ingredient list of the:
· Minimum percentage (when emphasising the presence of an ingredient); or
· Maximum percentage (when emphasising the low content of an ingredient).
A Date Mark and Storage Instructions:
a) The Date Mark must state the words “Use By” or “Best Before” and the date up to and including which the food will remain in good condition. The date must state at least the day and the month.
b) “Use By” dates are required for fillings which are highly perishable and likely to cause food poisoning if not eaten with a short periods e.g. pate, cooked meats, mayonnaise, cheeses etc. “Best Before” dates should be used for other fillings eg peanut butter. In practice most sandwiches will require a “Use By” date.
c) IF food as been stored in a particular manner to remain in good condition until the expiry date of the date mark then storage instructions must accompany the date mark. Food marked with a “Use By” date should include a maximum storage temperature eg “Keep refrigerated at 8C or colder”.
Name and Address:
The name and address of the manufacturer, packer or seller must be given on the label.
Sandwich Labelling Kits
Sandwich Labelling Solution
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In the realm of nutritional supplements, one powerhouse that often goes unnoticed is the beef liver supplement. Derived from the liver of cows, these supplements are a concentrated source of essential nutrients. Their popularity has surged in recent years, with many health enthusiasts touting their numerous benefits. Here is a more in-depth view of the nutritional advantages these supplements offer.
1. Rich in Vitamins
Beef liver supplements are incredibly nutrient-dense. They provide a plethora of crucial vitamins, most notably Vitamin A, which promotes eye health and immune function, along with various B vitamins, like B12, necessary for nerve function and red blood cell production.
2. High in Iron
Iron deficiency is a common concern worldwide. Supplements made from beef liver offer a high amount of heme iron, which the body easily absorbs. This makes it a great option for meeting your iron requirements. This makes them an effective option for boosting iron levels and combating conditions like anemia.
3. Packed with Protein
Protein plays a crucial role in tissue building and repair, enzyme production, and immune function support. Beef liver supplements deliver a substantial protein punch, making them a great addition to support overall health and recovery processes.
4. Contains Bioavailable Copper
Copper is a trace mineral essential for energy production, iron metabolism, and brain function. The copper in beef liver supplements is highly bioavailable, meaning it's easily absorbed and utilized by the body.
5. Promotes Healthy Skin
Thanks to its high vitamin A content, beef liver supplements can contribute to healthy skin. Vitamin A boosts the generation of healthy skin cells, safeguards against UV damage, and stimulates the skin's innate moisturization.
6. Supports Immune Function
Supplements of beef liver provide a wide range of essential nutrients like vitamins A and B12, iron, and protein, which are crucial for bolstering the immune system. Regular supplementation can help fortify your body's natural defenses.
7. Boosts Energy Levels
The rich array of B vitamins in beef liver supplements helps convert food into energy, reducing fatigue and boosting vitality. Additionally, iron's role in oxygenating cells can lead to increased energy levels.
Supplements made from beef liver are a nutritional powerhouse, containing vital vitamins, minerals, and other beneficial compounds. They're a convenient way to reap the benefits of beef liver, especially for those who may not enjoy the taste of liver or have access to high-quality sources. With proper guidance, beef liver supplements can serve as a beneficial addition to a well-balanced diet, aiding in various aspects ranging from immune function to energy production. Consider harnessing the power of this nutrient-dense organ meat in a convenient capsule form and boost your health journey.
For more info, contact a local company like Wild Warrior Nutrition.Share
29 August 2023
There are many different forms of health care. There are many different ways to keep yourself healthy or to restore health. Natural health care is just one option. It happens to be the option we will discuss on this website. There are a lot of misconceptions about natural health care, so to be honest, we are pretty excited to post factual information and clear some of them up. Our readers tend to be people who are passionate about their own health and who want to take a more natural approach. However, we welcome anyone who is interested in reading what we have to say.


Healthy Baking Recipes
This Page May Take A Minute To Load
No Knead Breads
By Jenny Can Cook
And Baker's Secrets
How To Make The Best Sourdough Bread
Is Bad For Our Health.
Secrets of Sourdough: Science on the SPOT
An Interesting Video.
With Music Background.
The ingredients for Sourdough Bread
Fine Himalayan Salt Is Very Tasty.
Almond Flour Banana Bread
This is a Nice Recipe!
Simplest Gluten Free Almond Flour Bread
This recipe is for all SCD (Specific carbohydrates diet) followers. Very nourishing.
Gluten Free Banana Bread - No Eggs, Dairy or Oil
Vegan Recipe If you're looking for a simple and tasty gluten free banana bread recipe, then this is it!
Healthy Carrot Cake Recipe
Made with Maple Syrup instead of Sugar.
No nasty Synthetic Sweeteners
Banana Cake - No Sugar - Healthy Recipe
An interesting Recipe with Dates, Goji Berries and Pineapple Juice. Avoid Silicon Pans!
Baked Banana Oatmeal - Clean & Delicious®
A cheery presentation - I recommend her Videos.
A really nice Lady Cook.
Apple Cinnamon Baked Oatmeal
A Nice Tasty Healthy Recipe If You Use
Coconut Sugar Instead.
Baked Apple Oatmeal Cups
Easy Healthy Muffins With Apple Sauce And Coconut Sugar Instead Of Cane Sugar
Healthy Almond Joy Breakfast Cookie Recipe
Strawberry Banana Oatmeal Bake
Healthy Recipes With Whey Protein And Greek Yogurt
Healthy Savory Bakes
How To Make EGG MUFFINS
Breakfast Recipe - Perfect for FREEZER COOKING
3 Healthy Egg Muffin Cup
Meal Prep Recipes | Easy Healthy Breakfast Ideas
Best Meatloaf You’ve Ever Had
An Exceptionally Nice Spicy Mix With Capsicum, Mustard And Kechup And Oats.
Alton's Good Eats Meatloaf With Glaze
He Teaches You How To Achieve A Light Texture,
Shapes The Loaf. Adds Honey Glaze.
Baked Vegetable Patties Recipe
Has Almond Meal, Chia Seeds, And
Nutritional Yeast (Vegan & Grain-free)
How To Make Delicious Moussaka
Made With One Big Potato, Two Eggs,
Cheese, Chives And Paprika.


Acquisition Interpak by Budelpack
Press release [10-09-2018]
Budelpack acquires co-packer Interpak. Both parties reached an agreement on this on 7 September 2018. The acquisition involves 100% of the shares in Interpak Holding BV and subsidiary Interpak BV. Family business Interpak, founded in 1976, packs both food and non-food items. Family business Budelpack, founded in 1971, packs products in the Food, Pet Food and Fresh divisions.
The current location of Interpak in Tholen will continue to exist for the time being. Interpak Managing Director and former major shareholder Peter Knipscheer has been appointed as Site Manager and reports to Group Managing Director Peter Nieuwkerk of Budelpack. Stefan van Olphen, former minority shareholder, will remain responsible as Account Manager for commercial customer relations.
The need to scale-up
In 2018 as well as in the coming years, the availability of packaging capacity for a wide range of different packaging techniques is a condition to continue to meet customers’ demands. On the other hand, the scale-realization is a prerequisite to compensate for the increasing costs of quality management. Interpak recognizes and acknowledges this trend outlined by Budelpack and the need to join a larger group. That is why Interpak decided at the end of 2017 to start looking for a strategic partner. This ultimately led to the acquisition of Interpak by Budelpack. Acquisition by Budelpack is the better and most sustainable solution for clients / business relations as well as for Interpak.
Budelpack and Interpak have 42 packaging lines together on which approximately 350 million products will be packaged. 44 separate high-care production rooms are available for this purpose. Besides the so-called multi-client locations in Poortvliet and Tholen, Budelpack also offers the unique On Site concept: packing at any place at any time. Through a collaboration with FM Logistic, packaging services can be offered at more than 50 locations throughout Europe.
Family firm Budelpack was founded in 1971, and is now led by third-generation family member Peter Nieuwkerk (1972). As one of the largest, most innovative co-packers in Europe, Budelpack’s Food, Pet Food and Fresh divisions annually pack approximately 260 million consumer units. To this end, Budelpack has a multi-client Food location in Poortvliet (NL), a large number of On Site locations, a.o. in Olszowa (PL), and a mobile packing trailer specifically for the Fresh division. For the flexible On Site locations in Europe, Budelpack On Site installs Modular Production Units to create food-safe packing zones. Solid, liquid, powdered or granulated products can be packed into flexible, rigid, cardboard and innovative packaging. Budelpack takes packing worries, capacity problems and investment risks off producers, traders and retailers’ hands adding distinctiveness, convenience and cost price improvements to their products. For more information about Budelpack, please go to www.budelpack.com.
Interpak is a family business, founded in 1976. As a co-packer, Interpak made name by packaging promotional items which were intended for in-pack packaging in the food industry in particular. A well-known example of these promotional items were the Flippo’s which were packaged for a well-known potato chips brand. Around 2005, alongside their existing activities, Interpak started packing food products. Nowadays they have 12 separate production areas, where products are processed in a food-safe manner for well-established customers throughout Europe. There is a large choice of different kinds of packaging formats, for both promotional packaging as well as for food packaging, from flexible packaging to cardboard packaging, including gable top packaging (known as milk cartons).


Here is a quick and easy recipe for a Diva Dish! Super easy Turkey sliders, baked in the oven for a few minutes to make them extra cheesy and crispy! Slider buns, oven roasted or fresh sliced deli turkey, cheese of your choice (we use fontina), pesto sauce. Spread the pesto sauce on the bread and broil on low for 3- minutes, add the cheese and broil for 5 more minutes. take out of the oven add pesto, turkey. Serve with a grape tomatos and fruit!


These are the very best healthy Nigerian breakfast ideas on the internet right now.
Every single one of them is quick, healthy, and, best of all, filling!
Did I mention that they’re all quick?
Many of these healthy Nigerian breakfast ideas can also be prepared the night before.
This means that you can grab them and eat on the go.
1. Ogi (Pap)
Ogi is typically eaten with moin-moin and this is the perfect balance of carbs and protein for a healthy, filling breakfast. You can also take a walk on the wild side and make your ogi even more interesting by adding some fruits
2. Bread and Eggs
Bread and eggs are another power combo for a healthy Nigerian breakfast. To increase the health value of this meal, be sure to choose 100% whole grain bread instead of white bread. Also, resist the temptation to deep fry the eggs and add lots of colorful vegetables.
3. Golden Morn
Most of us grew up eating Golden Morn. Turns out our moms knew what they were doing because it is an excellent source of fiber and iron.
4. Boiled Plantains and Stew
Plantains are so versatile. Enjoy them boiled or grilled in the morning.
5. Nigerian Salad
Nigerian salad is definitely the most lit type of salad on the internet. No contest.
Have more healthy Nigerian breakfast ideas?
Leave a comment below and share your favs!


hat tip: Ozzie Saffa
Maybe South Africa should try this!
JACKSON, MS (WLBT) - Thirteen restaurants around the metropolitan Jackson area are taking part in Mission Mississippi's "Two & Two Restaurant Days" on Tuesday and Thursday of this week.
Those who eat at participating restaurants for lunch and/or dinner will receive a 22-percent discount on their meal if they dine with someone of a different race.
A minimum of two people should be on each ticket order. Once you're seated, mention that you are participating in the program to receive the discount. And remember to tip your server based on the full price of the meal.


Your question may be answered by sellers, manufacturers, or customers who purchased this item, who are all part of the Amazon community. Please make sure that you are posting in the form of a question. Please enter a question. Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Disclaimer : While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists.
Naked Juice is a brand of fruit and vegetable smoothies with enticing flavor combinations like Pomegranate Blueberry and Green Machine — a blend of apple, kiwi, broccoli, and several other tasty foods. Some of its drinks are supplemented with vitamins or health foods, such as spirulina. However, other products, such as Blue or Red Machine, pack as many as calories and 76 grams of carbs per Despite having no added sugars, Naked Juice beverages are still high in sugar from naturally occurring sources like fruits.
More Crazy Teen Sex. List Of Free Teen Porn Galleries. Dec 15: Gallery - Claire fucks with Geography teacher. Jan 22: Gallery - Innocent blonde girl gets dirty with tea.


Dy Ann’s #1 Weight Loss Tool ~ Chia Seeds
As I get older I am finding that staying fit in my 40’s can be an uphill battle. So I am always on the lookout for little tricks and tips to help make staying healthy and fit easier. And I love sharing those little tricks and tips with you.
10 Reasons You Should Eat Chia Seeds
1. Curb your appetite and lose weight
I add 1 tablespoon of Chia Seeds to my meals throughout the day. Chia Seeds are great in Scrambled Egg Whites, Oatmeal, Quinoa and of course your Shakeology. When the Chia Seeds are exposed to liquid they form a gel coating which increases its size and weight. This gel coating has zero calories and will make your body feel full longer.
I will also add a tablespoon of Chia Seeds to about a 1/4 cup of cold water and let it sit for about 5 minutes, or until the gel coating forms on the seeds. I eat the Chia Seeds as a paste as a snack to curb a craving.
2. Balance blood sugar levels
Do you get those mid afternoon energy drops? Do you reach for caffeine or a sugary snack to get you through your mid day slump? Try having a healthy snack that include Chia Seeds.
The soluble and insoluble fiber in Chia Seeds along with its gelling action will slow down your body’s conversion of starches into sugars. Turning your food into steady energy and decreasing your mid day energy dives.
3. Helps Prevent Diverticulitis / Diverticulosis
With the abundance of over-processed foods and white flour on the market today, rich sources of fiber are harder to come by. These foods of convenience have contributed to the rise of diverticulitis. Irregularity is a big factor in this risky condition. To help ensure regularity, you need plenty of soluble and insoluble fiber in your diet. If you don’t want to eat celery, and whole-grain everything…or piles of bran flakes, the Chia Seed is here to help. Each seed is coated with soluble fibers which aid its gelling action. The exterior of the seed is protected by insoluble fiber. The insoluble fiber is unable to be digested (it does not contribute any calories, or break down) so instead, it helps keep food moving smoothly through the digestive process. Soluble fiber, and the gel coating of the seed keeps the colon hydrated and ensures the easy movement of food.
4. Omega-3 Oils without fish
If you want to get your Omega-3 oils in, but are not up for eating fish every day, then Chia Seeds are here to help. Chia Seeds contain more Omega-3s than Salmon (by weight). And take on a neutral flavor when added to foods…so you don’t have to have the smell or flavor of food to get your Omega-3s.
Omega-3 is important in maintaining healthy cholesterol and heart health. Omega-3 oils have also shown to help overweight dieters lose weight more efficiently than dieters who did not consume Omega-3 oils.
5. Sustain your energy throughout the day
Are you a Vegetarian or Vegan looking for plant-based sources of complete protein? Chia seeds are a low calorie complete protein source. Unlike peanut butter and some beans which have to be combined with other foods to get the full protein benefit, Chia Seeds are a complete protein. This type of complete protein along with the vitamins, minerals and Chia’s ability to help you balance your blood sugar levels will make you feel energized throughout your day.
The Chia gel that is formed when your seeds are added to water can be used as a butter substitute for baking. Just substitute half of the butter for your Chia Seed paste. The extra antioxidants from the Chia Seeds will also increase the healthy benefits of your baked goods.
7. Add age-defying anti-oxidants
Anti-oxidants have been in the news lately due to their super healthy benefits. You know that blueberries and several exotic fruits (that aren’t always in season) have them, but did you know that chia is extremely high in anti-oxidants too? These helpful substances are what makes the Chia Seed stay fresh for so long. At room temperature, they’ll stay fresh and ready to eat for over two whole years! And that’s all without a single chemical or preservative. This amazing ability is not found in other seeds like flax or sesame, because those seeds don’t have the same rich anti-oxidant content.
Anti-oxidants help prevent free-radical damage in your body. Free radicals lead to problematic conditions such as premature aging of the skin and inflammation of various tissues. Fight free radical damage by staying fresh and healthy with nature’s anti-oxidant powerhouse
8. Increase your calcium with dairy
Craving milk? You could be deficient in calcium. If you are like me and cannot consume dairy for dietary reasons….then Chia Seeds might be what you need to add calcium back into your diet. Along with calcium, Chia Seeds are also high in magnesium and boron both trace minerals that your body needs to help aid in the absorption of calcium. Having adequate amounts of these trace minerals will help reduce your cravings. Having adequate calcium in our diets is essential for women of child bearing, perimenopausal and menopausal years. Loss of bone due to declining estrogen levels will cause a lose of bone more quickly than you replace it, increasing your risk of osteoporosis.
9. Enhance the flavor of your food
Because the Chia Seed is flavorless you can add it to food without changing the flavor of the food you are adding it to. As the seeds hydrate they will actually take on the flavor of the food they are added to, thus enhancing that food’s flavor……..want a more chocolatey shake? Add in those Chia Seeds.
Eat less, feel full! Get your Omega-3s with out spending money on expensive Salmon. Keep your calcium levels where they need to be without the use of supplements. Living a healthy lifestyle should not break your bank. Use Chia Seeds in place of expensive diet aids you may be currently using.
I purchase my Chia Seeds at my local Sprouts Market. My bag costs me $10 and lasts all month.
Adding Chia Seeds to your favorite meals is easy.