In a competitive workplace, top employees are always looking for the next big advantage that will help them best their rivals. One place they might not guess to look for their newest edge?
The refrigerator, which, surprisingly, is home to many homegrown remedies for increasing concentration and productivity in the workforce.
If you don’t believe me, check out our recommendations for yourself so you can test out these proven theories in your own workplace…
One easy swap you can make to start improving your brainpower and focus almost instantly is to use coconut oil instead of olive or vegetable oils in your cooking.
Studies have shown that being overweight is linked to declined cognitive function, and the omega-3 fatty acids found in coconut oil are a great natural way to help boost your metabolism so you can shed those harmful pounds.
Low-Sugar Snack Bars
Step away from the coffee machine and head to the vending machine instead, suggest nutritionists and twins Lyssie Lakatos, RDN, CFT and Tammy Lakatos, RDN, CFT.
Instead of picking up a sugary drink from Starbucks, try a Kind bar – a favorite pick of Lyssie and Tammy, who say the nuts fruit found in these bars can provide a natural boost of energy without the sugar crash that can follow coffee drinks or unhealthier options.
My best tip? Stash a box of Kind bars in your desk, where you can avoid the line for the vending machine and always ensure you’ll have healthy snacks on hand when the craving strikes.
Bone broth has been all the rage lately among foodies and health nuts alike – but did you know that it’s the ultimate food for gut and brain health?
According to Dr. Axe, the collagen (aka animal proteins) found in bone broth boost the production of certain amino acids in your body that help improve memory and concentration.
I recommend using this broth in soups (check out this list of the best soup makers out there for suggestions) or drinking it on its own for a brain-boosting way to keep warm on chilly winter days.
I know, I know: you’ve been told by everyone and their mother to start eating your leafy greens, and I’m sure you really didn’t want to have to listen to them.
But the benefits of leafy greens like spinach are undeniable when it comes to brainpower and concentration: the magnesium and potassium found in spinach are nature’s power couple for boosting learning and memory.
Not to mention, it’s an excellent source of Vitamins E and B6, which both help your body and brain function at its prime.
So, if you seriously want to get ahead in the workplace, I suggest you make like Popeye and go grab a bag of the green stuff!
Strawberries, Blueberries and Acai Berries
If you’re in your 20s or 30s, you might not have to age on the brain just yet.
Well, let me be the first to tell you that it’s never too early to start preparing for your old age. If you don’t want your cognitive function to decline as you age, try making an acai bowl for breakfast tomorrow.
The combination of strawberries, blueberries and acai berries has been proven to activate a “natural housekeeper” in your brain that protects from age-related mental decline and memory loss.
In other words, if you don’t want to lose your work ethic and productivity as you get older, it’s time to start stocking up on those berries. Period.
This article would not be complete without talking about salmon, which is one of the best foods you can possibly eat for your brain health.
Why you might ask?
When you think about it, the structure of your brain and the structure of salmon are actually quite similar. 60% of your brain is composed of fatty acids, aka the main component of salmon that makes it so good for you!
As you get older, the number of these fatty acids in the brain decreases, which is why it’s so important to supplement your diet with food-based sources of omega-3 fatty acids.
In case you’re lacking in inspiration, one of my favorite ways to eat salmon is in its burger form – eaten in this way, smothered in your favorite toppings, you won’t even notice how healthy it is. Promise!
I hate to be the one to break it to you, but your mother wasn’t wrong when she talked about the importance of “brain food.”
These superfoods may not turn you into Superman, but you’ll surely become the hero of your workplace with the increased concentration, stronger memory and higher productivity you’ll start to notice as you incorporate them into your diet.


Usually when I lament the challenges of my CSA box, it’s along the lines of “What am I going to do with all this [insert vexing vegetable here]”? But sometimes just the opposite can be problematic – what to do when you only get ONE of something? Most recipes call for a pound of this or two to three of that. But when you’re staring down one, lonely vegetable, it’s hard to figure out what to do. Sometimes my solution is to trade that odd vegetable with something else in the swap box; hoping that someone else can use my one to make two. But it’s a rare occasion when we get fennel and I wasn’t about to give that up. Solution? Thinly slice it along with a sweet onion and caramelize it. That simple combination works wonders on top of a burger, as a condiment on a steak or veggie sandwich or folded into an omlet. My next hill to climb? The pesky one-off kohlrabi...
Click here to download and print a pdf of this recipe:
Well Done Burgers Done Well
shown here topped with caramelized onions & fennel, avocado and brie


After a quick, but great night’s sleep in our Lima B & B, we had our “first taste” of Perù – breakfast.
The subtle sounds of breakfast preparation summoned us to a private dining table set for 4. In the kitchen, a Peruvian woman, the B & B’s wife, made us eggs to order and brought us a heaping plate of to-die-for bread. Bowls of fresh fruit – cut pineapple and cantaloupe- were set at each plate (prior to travel, we’d been told only to eat cleaned, peeled fruit to avoid getting sick.) In the center of the table, a ramekin full of butter, a wooden bowl with miniature wooden spoons for salt & pepper, and a ceramic container of packaged teas were offered.
Our Peruvian hostess only spoke Spanish, so Logan translated for us,
¿café o té?
Coffee or tea?
Choosing tea, I began to look through the tea packages, as the hostess poured hot water into my cup:
“Mate de Coca, gracias.”
Having read about coca tea before arriving in Perù, I was glad to see it on the table. In the comfort of the private Peruvian table and with the guidance of our Peruvian hostess, I made my first cup of coca tea. I placed a tea bag in the tea cup full of boiling water, let it steep for 3 mins and then took a sip. Appearing and tasting quite like green tea, my American Starbuck’s go-to, the coca tea was good!
In Peru, coca tea is used as a cure for altitude sickness, and although Lima is at sea level, the Andes mountain villages have 11,000 + ft elevations. It’s thought that coca tea “takes the edge off” high altitude symptoms.
As my Perùvian travels continued, I found that coca tea is served everywhere in Perù- on the airlines, in remote villages, on Peruvian Rail, in hotel lobbies, and on most tables. It is available in tea bags, but more often, I saw it served in leaf form. Coca leaves, loose in baskets or bowls, were on almost all the counters and tables.
1 handful of coca leaves
1 C. hot water
Let steep for 3-5 mins and then drink
The high altitude herbal remedy did its job. No nausea, no headaches, no problems.
I left coca tea in Perù, but coca tea will linger with me –
a reminder of surviving the Andes –
way up high in the sky!


The Agrana sugar factory located in Tulln produces sweet products for the entire world, for instance the entire product range for the “Wiener Zucker” brand. Tulln has had this sweet side for more than 75 years – reason enough for the art city of Tulln to have its own sugar museum!
Austria's sweetest museum
In this, Austria’s sweetest museum, visitors can trace the development of sugar production from cane sugar mills to modern sugar factories. It is located in the attic of the Monastery of the Friars Minor (Minoritenplatz 1).
Guided walking tours on prior arrangement, also in combination with tours of the Tulln sugar factory.
Mo, Tu, We: 8:00 a.m. - 3:30 p.m.
Th: 8:00 a.m. -7:00 p.m.
Fr: 8:00 a.m. -12 noon
Adults: € 3.00
Pupils: € 2.00


The second installment in my fitness-blogging hiatus takes us to a land rich in leafy greens, abundant in lean proteins, cruciferous vegetables, and clear water with a squeeze of lemon. Not a grain or potato in sight. Welcome to the Land of Low Carb :).
If you read my last post, you might start to understand two things; 1. I have a lot of personal experience with dieting (as so many of us have), 2. I hate dieting (again, as many of us do).
Generally speaking, diets work to deprive the body of the full amount of energy that it requires to sustain itself, causing the body to instead burn fat for energy. There is emphasis on clean eating, i.e. not eating processed foods with lots of chemicals in them (for example, it is always a plus when you can read and understand the ingredients in what you’re eating). There are fad diets that omit certain random food groups with claims as to why eliminating particular foods is beneficial to weight loss, i.e. low carb. However, in my personal experience, no amount of clean eating or elimination will lead to weight loss if you are eating enough of it. In order to lose weight, you must be hungry for some amount of the time. The more frequently you feel hungry, the faster your weight loss progression. Ironically the faster you lose, the more fragile your ‘thinner’ state of being is, especially after your body kicks into starvation mode…*sigh* there is too much . I don’t know why it can’t just be simple…oh yeah, because it sucks.
I just want to make one thing clear, I do not diet anymore. What I do is eat very clean and very simply. The reason that this is not a diet is because I’m not hungry all the time, just incase you didn’t read the paragraph above. Healthy eating is so frequently mistaken for dieting. This is something that causes me sorrow as it really dictates the current health status of our society. Sometimes my eating habits have even lead to ridicule (check out my post on health-food-shaming).
In direct opposition to the theory I expressed above about deprivation of sustenance no matter the source, Low-Carb diets’ claim to fame is the ability to eat as much as you want and still lose weight. A spin-off of the Low Carb diet I also wish do discuss (but not now) is the Paleo diet. And now straight to it.
Low Carb Diet
Carbohydrates are broken down in our bodies and used as a main energy source. They are broken into sugars during digestion, where they are then absorbed into the blood stream and converted to glucose (source). Depleting glucose levels in the blood stream decreases insulin levels. I am not going to discuss Keto diets or putting the body in Ketosis. Anyways, a diet with an all-you-can-eat bacon motto? Sign me up!
Now one benefit of eating super healthy all the time is that you automatically eat fewer carbs. Many carbs found in the ‘American’ diet are hidden in the form of added sugars in packaged foods, items that I rarely partake in. However I pretty much live off sweet potatoes and I eat 1-3 pieces of fruit every day, items that are congruent with heathenism to any low-carber.
I have limited carbs more than this in the past, and I did go full on low carb for about 2-3 weeks. The results? I was terribly ill. Not like a flu (again we are not discussing ketosis, Keto flu, none of it), but horrible indigestion, I won’t get into detail. To be fair this could have been a coincidental stomach bug. The more likely scenario; our bodies are supposed to eat carbs, especially if you are a fitness instructor (duh), and my body was also reacting to too much protein.
What happens when you eat too much protein? Well, your kidneys can fail actually. That’s what can happen…Ok so this is extreme. What is more probable and less apocalyptic is that the kidney’s work overtime to remove the excess protein and nitrogen, which cause excess urination, which leads to dehydration. Dehydration, as we know, can cause stomach upset. (source)
So I ate all the bacon I could eat (and all the other low carb stuff), for about 3 weeks. I was starving the whole time. I found myself needing to eat every hour, I felt ill, I had no energy, and my craving for anything but meat and vegetables was overwhelming. My tummy was very trim however, but honestly at this point I didn’t care. So I called it quits, ate like one cracker and all of my weight loss came back in that single bite (exaggerating).
Long story shortish; I like my carbs. Guys, there is so much more to eliminating carbs. The type of carbs in question, the time of day to eat carbs, and more. For example it is said that avoiding carbs at night will help your weight goals. I don’t really have a problem with this. Why? because I don’t necessarily need that much energy before I go to bed (go figure), and stuffing carbs before bed actually makes me feel quite icky in the morning. The science behind this for weight loss however, is that eating carbs at night causes weight gain because your metabolism slows down so the excess carbohydrate will be stored as fat (source).
Limiting or omitting carbs works for some people. Not for me. The Paleo or Caveman diet I did actually make friends with, and will tell you about in my next post.
This is what I ate for breakfast.
Oatmeal, sprinkled with peanuts and almonds. Normally there would be different adornments (pistachios, almond milk, walnuts, banana, a generous sprinkling of cinnamon) I have not made it to the grocery store this week..
Until next time!
2 thoughts on “Diets, Foods, and Numbers Pt. II: Low Carb”
Pirate, you are definitely on to something in this post. Clean eating and good carbs = happy, no hungry. But, you do have to shop frequently 😦


New Restaurants In Boca Raton 2023 – With a new year comes 2023 with many new delicious food options at Palm Beach County restaurants, hotels and more.
The Ambassador Palm Beach Hotel & Residences (theambassadorpb.com) on South Ocean Drive in Palm Beach has been purchased by OKO Development Miami, which bought the Edgewater condos across the street.
New Restaurants In Boca Raton 2023
In a dramatic first move, he hired Gerard Coughlin, the longtime chef at his beachfront restaurant, Ambassador Grill, The Chesterfield, which has since closed. His new baby is due this month.
Boca Raton Marriott At Boca Center From $144. Boca Raton Hotel Deals & Reviews
Isla & Co. (isla-co.com), Australia’s New York-based international restaurant influencer and New York’s parched hospitality, will debut its first South Florida project this month.
Look for offerings like green Thai curry with seasonal herbs and half-roasted chicken with spices. and grilled lamb shoulder with sliced fingers. Matt Foley, who served as sous chef at Michelin-starred Maria’s in New York, will open at 1401 Clare Street in West Palm Beach this month and in South Beach this season.
Food Network’s Demetrio Zavala has joined Gary Rock Restaurant Company as culinary director, overseeing the Boca Raton and Delray Beach locations of Farmhouse Kitchen (farmhousekitchenboca.com) and Delray RACKS Fish House + Oyster Bar (racksdelray.com).
Novello Restaurant & Bar
They are focusing on working with local farmers and local fishermen and are planning more Farm Kitchen locations. Among the dishes Zavala has included are pan-roasted Brussels sprouts and pumpkin puree; mushroom risotto with smoked gouda and herbs; and pear caprese with sage goat cheese, walnut picada and chicory salad.
The Square in West Palm is now taking on new locations as New York financial institutions move to the area. Among the newest is El Camino (elcaminowestpalmbeach.com), which serves homemade Mexican food — hot, homemade too. Janet Jackson is a fan of the chicken and strawberry lemonade quesadillas, and there’s a Boca location this spring.
Michelle Robbins, owner of Farmer’s Table (dinefarmerstable.com), publishes it in association with New York’s favorite Chinese restaurant, Kings County Imperial. A new restaurant in downtown Boca Raton called Red Pine – all dumplings are hand-rolled and fried in vegetable broth or chicken broth before the food is dipped in oil.
The Boca Raton: Waterfront Restaurants & Fine Outdoor Dining
Now, Farmer’s Table has opened a sports bar adjacent to the beautiful Jack Nicklaus Golf Course at North Palm Beach Country Club. Called House Chicken, it features lemon chicken wings and fish strips.
At Elisabetta’s Ristorante (elisabettas.com) in West Palm, Bell and Evans decided to make the night a Sunday night special of chicken alla parmigiana made with chicken, de lot and San Marzano tomatoes. Hand-cut agnolotti cooked in a butternut squash crust, served in a pan with porcini mushrooms, guanciale and black truffle, is equally as appealing.
Corvina (corvinabocaraton.com), a Boca Raton seafood restaurant that opened last year and specializes in local seafood, now has live music on Friday nights and Sunday brunch, and a cocktail bar with mimosas at brunch.
Restaurants Remain Understaffed Even As Demand Recovers After Pandemic
It now offers a menu of “shareable” bites in the lobby bar alongside its creative and classic cocktails. Dishes include short ribs with cabbage and onions; prosciutto flatbread; and sofrito chicken empanadas.
A multi-million dollar expansion is underway for all aspects of the property, including adding an outdoor space to the popular Palm Beach Steakhouse, Meat Market and installing a new pool with a waterfall and cabanas.
From the award-winning film ‘The Queen of the Stardust Ballroom’ and the series Woodhaven: Our Neighborhood, The Way It Was New restaurants are popping up in Palm Beach County so fast, it’s hard to keep up with anyone. We can help with that. Here is a list of the first ones. I will always update.
New Restaurants Coming To Miami In Late 2022
From the family-owned restaurant group behind Ramen Lab, Lemongrass and other popular Asian dishes come to this fast-casual spot that offers healthy dishes. Launched on July 8, the build-your-own concept focuses on healthy and delicious Thai, Korean, Vietnamese, Japanese and Chinese cuisine.
“When we think of Asian food, we think of comfort food. We want to take that and offer healthy options,” says Louis Grayson, the 30-year-old chef and restaurateur who dreamed up the idea for his family-friendly establishment. The belly of a city. (The company also owns Ramen Lab, Lemongrass, and other popular concepts.)
What kind of cup is this? Dishes like mashed garlic potatoes or coconut jasmine rice, spicy broccoli or garlic leaves, garnishes like Thai coconut chicken or Korean bulgogi meat, green onion or mango salad, dishes like Thai green curry or peanut butter, and similar desserts. Sriracha or Korean gochujang. There are salads, soups, breads, pastas, rolls and specialty teas.
The 30 Best Restaurants In Boca Raton, Florida
Eat Districts: 1914 NE 5th Ave., at the Fifth Avenue Shoppes, Boca Raton, 561-576-2046, EatDistricts.com. It is open daily from 11 am onwards
A new American bar on the west side that opened on June 15th, Warren loves his delicious food. In fact, his special party options include a special, four-seat bar for whiskey tasting. And the 900 bottle collection includes many flavors with rich and unique drinks (think Pappy Van Winkle’s vintage).
The menu includes street bites such as Jumbo Lump Balls, Korean Fried Chicken and St. John’s Wort Ribs. John. House specialties include Australian Wagyu Filet and Pork on the Bone ($56, $68), Prime Rib ($48), Sea Scallops ($38) and Vegan Farro Risotto ($24). And there’s a nice and sweet bonus at the end of the meal: fresh cotton candy.
Matteo’s Boca Raton
Brought to Delray by Broward’s Damn Good Hospitality Group. To honor his love of fine wines and spirits, the restaurant features an old whiskey bar.
Warren: 15084 Lyons Rd., south of Atlantic Avenue, Delray Beach, 561-455-4177, WarrenDelray.com. Open from Tuesday to Sunday from 5 am to 10 pm
Stay up-to-date with all the latest restaurant news: Follow food and nutrition writer Liz Balmaseda on Twitter @LizBalmaseda, Instagram @silkpalm or sign up for the food newsletter Every Prayer, Table.
Boca Raton Resort & Club’s Culinary Makeover
The dock-and-eat restaurant, which opened in mid-June, will expand its Intracoastal location with an outdoor (covered) dining area, water features and a fish-based menu. (They are cooking your fresh fish.)
The tropical restaurant at Waterstone Resort and Marina offers a breakfast and all-day menu with beach options such as local seafood sandwiches, Reuben burgers, shrimp tacos, only “grilled” salmon, frutti de mer, and burgers. , steak frites, salads and desserts. The menu also offers several vegan and gluten-free options and a full cocktail bar.
For those looking to expand their water experience, the resort offers water sports and boat rentals, which guests can reserve at their desk.
The Top Restaurants In Boca Raton, Florida
SeaSpray Inlet Grill: 999 E. Camino Real, at Waterstone Resort, Boca Raton, 561-368-9500, SeaSprayBoca.com. Open for breakfast from 8am to 10:30am Friday to Sunday. Happy hour deals are offered weekdays from 4 to 6 p.m. Newspapers like ours take time and resources. Please consider subscribing to the Palm Beach Post.
BOCA RATON – Five new restaurants are coming to Boca Raton this year thanks to the real estate industry’s efforts to create “Restaurant Row” on the city’s west side.
Developers opened the 22,500-square-foot facility near the city center on Wednesday. The construction will take one year and the work will be completed in the third quarter of 2022.
The Boca Raton Club: Restaurants & Bars, Cocktails, Live Music
“What we want to do is bring more downtown restaurants into the neighborhood,” said Ian Weiner, CEO of PEBB Enterprises, a Boca company. “We’re looking to attract new ideas from South Florida and beyond, to connect with Boca Raton’s changing demographics.”
From vacant lot to corporate headquarters: PEBB completes Boca’s 5900 building for $14.5 million. See what’s happening here
Two of the five restaurants were previously leased to popular chains Pubbelli Sushi and El Camino. PEBB Companies negotiates with many tenants in Florida and beyond.
Casual, Creative Lazy Dog Opens First Florida Location In Boca Raton
Weiner said the project is designed to meet the high demand for food from Boca Raton’s growing young population.
Restaurant Row is located at the base of two city malls and office buildings. 2.5 million square feet of office space and four hotels nearby.
“We’re trying to create a place where you can go from lunch to after lunch and have a drink without leaving,” Weiner said.
Best Restaurants In Boca Raton, Fl For 2023 (top Eats!)
PEBB Corporation intends to develop Interstate 95 from West Palm Beach to Fort Lauderdale. In addition to five restaurants, Restaurant Row features patios and outdoor dining areas, as well as a


228 Bleeker St, New York, NY
Cupcake Prices: $3.75
It has been over 2 years since I last did an installment of The Cupcake Chronicles but I have been inspired. During an unscheduled trip to the West Village on a Saturday afternoon, I happened upon this little gem…..Molly’s Cupcakes. Located near the corner of Bleeker and Carmine, this shop is actually in one of my favorite areas of the West Village and snuck up out of nowhere.
I was first attracted to the store by the ingenious sign in the window and once inside I was greeted with one of the most fun environments for a bake shop.
It turns out that Molly’s Cupcakes was featured on The Food Networks Cupcake Wars. This actually wasn’t a selling point for me since I have never watched the show. The very pretty looking cupcakes was enough to get me going. Since my discovery I have been there SEVERAL times for research purposes. It’s a tough job but someone has to do it
Before I get to the cupcake reviews, I wanted to note that a part of their profits go to help local schools. ***BONUS!***
*** And as always THE DISCLAIMER: The views below are purely my opinion and based on my love of baked goods and personal preference. Your tastes are different and you may choose to agree or disagree
The verdict: .
This cupcake is probably the closest they have to a basic-fancy cupcake….if that makes any sense. It’s a vanilla cake with a chocolate ganache frosting and boston cream inside. I must say that this one wasn’t one of my favorites. The chocolate ganache was a bit thick and fought against the softness of the cake. After being almost halfway through the cupcake I didn’t think there was a center filling. It seems the cream/custard filling sank to the bottom of the cake, as well as absorbed into the cake. I will note that I ate this at home so travel may have affected the outcome. For now, my rating is 2 cupcakes. I may try it again and eat it in the shop to see if I have a better experience.
This one seems to be a favorite among the customers so I gave it a try. I started with the frosting. I’m not sure if it is classified as whipped cream or buttercream but it was light and airy which I liked. The center is filled with actual cake batter. A fun cupcake but again not a fav. Even though it’s injected, in my opinion, it really just feels like an undercooked cupcake. It’s one thing to lick it out of a bowl, it’s another to eat it in the middle of a cooked cupcake. It’s just not a textured I dig.
A seasonal cupcake. The cream cheese frosting is fantastic. One of the better I’ve had on any baked good. It was really smooth & light. The cake was moist with a nice balance of nutmeg & cinnamon. The marscapone filling was also a nice touch. I’d recommend this one if it’s in season
This cupcake was actually the winning cupcake on Cupcake Wars. It features a really wonderful whip cream topping. The vanilla cake is light and moist but didn’t have a overpowering vanilla taste. My belief is it’s meant to meld with the filling. The filling is a peach puree which seemed to settle at the bottom of cupcake and absorb a bit. The peach flavor is light ad not a fake “peachy” flavor. I think the flavor will always be dependent on the flavor of the batch of peaches used. I found the brown sugar streusel to have a more distinct taste in the cupcake than the peach.
THIS. IS. MY. FAVORITE!!!!!!!!!
Okay, in case you missed it, this one is my favorite. The 1st time I ate one I sang a line of “Jesus Loves Me”. No seriously, it goes “Jesus loves me, this I know. Because this cupcake tells me so…” This cupcake is magic!
Let’s start with the apple pie crust star and the whip cream frosting that tastes like cool whip but real and better. The cake is like a really moist apple muffin. It brings to mind a loaf bread and not so much a cupcake. I can taste the cinnamon and nutmeg but it’s not overpowering. Then you hit the center and realize there is an actual apple pie filling. Sweet Glory of America! It reminds me of a McDonald’s apple pie but chunkier and more amazing. It’s not too sweet yet just sweet enough. Seriously! I think I love this thing. TOP HONORS!!!
There are MANY more cupcakes on their menu, so I think I may need to sacrifice myself and do a bit more research


Fantastic Restaurant Business Lease Opportunity
Profitable, established and designer decorated 99-seat restaurant and bar located in a choice location near Okemo Mountain Resort in Ludlow, Vermont. Excellent four-season location.
The inviting interior dining space of the restaurant is approximately 3500 square feet with three seating areas for an enjoyable dining experience. French doors lead to a fourth dining space with a 12-seat bar, which connects to the 320 square foot outdoor summer dining area.
Truly a rare find, this upscale restaurant has a superior reputation for its steaks, seafood, desserts and drinks and has garnered excellent publicity, ratings and reviews. Generous free parking area. Included in lease sale is: designer décor, fixtures, complete and updated kitchen and restaurant/bar inventory including floor-to-ceiling wine storage. Recent updates also include plumbing, electrical, flooring, equipment, controllable outdoor lighting, security and computer systems.
Serious inquiries only please. Shown by appointment with executed confidentiality agreement.
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Michelle’s Jamaican Red Peas Soup
If you’ve watched the video on this site of Michelle explaining how she wrote Fever Hill, you’ll know she talks about her favorite recipe, Jamaican Red Pea Soup. Well, here it is –very warming on a winter’s day – enjoy!
– 1lb (500g) casserole steak or shin of beef, chopped into smallish pieces
– lib (500g) diced smoked gammon
– 3 tins of cooked red kidney beans, drained
– 3-4 large sweet potatoes or yams, peeled and chopped into smallish pieces
– 2-3 large onions, peeled and chopped
– 3 green, red or yellow peppers, chopped
– one hot chilli pepper (NOT chopped; leave it whole)
– 4-5 cloves of garlic, peeled and crushed
– 2-3 pints (1.25-1.75 litres) beef stock
– Olive oil
– thyme, salt, black pepper to taste
Heat 2-3 tbsp olive oil in a stockpot (or other very large, lidded pot) on top of the stove, then add onions, peppers (but not the chili pepper), and garlic and cook over a low heat with lid on, till softened. Add the beef, stir till slightly browned, then add the stock, thyme, salt, black pepper and chili pepper and cook over a low heat with lid on or slightly tilted for about an hour. Then add gammon and cook another half-hour. Finally, add beans and sweet potatoes (and your favorite dumplings, if you like these) – and cook for a further half hour.
CARE : Go easy on the salt to begin with, because you’ll be adding the salty gammon later. And when stirring, be careful not to break the chilli pepper, and remove it when the soup is finished – otherwise, someone will get a nasty surprise!
This is a very tolerant soup. You can eat it on its own, or with rice, or on toast if you can’t be bothered to cook rice. You can make it runny by adding more stock and/or water, or as thick a stew by adding orange lentils in the last half hour of cooking. It’s great with an avocado and tomato salad.


I made this soup last week and it immediately became on of my favorites. I was sort of scrambling for a new soup recipe and decided on this one. At first I was put off by the peanut butter, but since I was attracted by the spicy part I thought I would give it a try. It is from The Complete Book of 400 Soups. It’s a great soup cookbook that I ‘borrowed’ from my mom last winter. I guess I should probably get my own copy at some point since I use it all the time and I’m sure she would be happy to get hers back. A side note- when I link to amazon, it’s not necessarily an endorsement for amazon, though I do purchase quite a bit of stuff from amazon and their related “marketplaces. It’s just usually the easiest way to show exactly what book I am referring to. If the book or author has a website (and I can find it) I will always refer you there.
So here’s the recipe for this week’s soup. I apologize for the annoying spacing- I can’t figure out how to make a list that is single spaced and I don’t have the time to sit and figure it out right now.
2T olive oil
1 large onion
2 cloves of garlic, crushed- although I always chop
1 tsp of mild chilli powder-I don’t know what mild chilli powder is or why anyone would buy it- just use what you’ve got
2 red peppers, seeded and chopped
2 carrots finely chopped
3 potatoes, chopped
3 celery sticks, chopped ( I don’t like celery so I never have it so left it out)
4 cups veggie broth
6 T peanut butter- crunchy
salt and pepper
1 cup corn (frozen or canned will work)
chopped peanuts for garnish
Heat oil in a pan and cook onion and garlic about 3 mins, add chilli powder
Add red pepper, carrots, potatoes and celery, stir well and cook about 5 minutes
Add broth , then peanut butter and corn, still until completely combined
Season well, bring to boil, cover and simmer for about 20 minutes.
Serve garnished with chopped peanuts.
Happy Soup Day


This recipe was born one afternoon when I noticed I had some leftover sautéed kale from dinner, two nights ago. I absolutely hate to see food go to waste so it’s always fun to experiment with the leftovers. And with veggies, it’s REALLY fun to just blend/process them into sauces, spreads, or dips, isn’t it? I know, I know…I’m such a nerd but this kind of stuff always gets me excited. It’s like that feeling you get when you see a cute outfit on Pinterest and you realize that you have something in your closet you can repurpose somehow to make an entirely new outfit! OK, so not exactly the same but you get the drift.
I also had a bag of frozen artichokes I bought from Trader Joe’s so I thought it might be good to combine the two to make a dip/spread. I used:
1 bag or 1 can of defrosted artichoke hearts
1 cup lightly sautéed kale
1/2 cup raw sunflower seeds or hemp hearts
Juice from 1/2 a lemon
1 clove garlic, minced
1/4 cup nutritional yeast
1 T olive oil
Salt and pepper to taste
Simply throw everything into your blender (I used my Vitamix ) or food processor and blend until smooth. You can drizzle in some water if you prefer a thinner consistency.
Spread on crackers, toast or cucumbers.
Garnish with halved heirloom grape tomatoes and you have a nice little plate of horderves. Enjoy!
Served with love,


Embark on a culinary adventure through the French Riviera with our guide to 5 delicious dishes and their local wine pairings.
4 min read
Welcome to a culinary journey through the sun-kissed French Riviera, where the rich flavors of Mediterranean cuisine meet the elegance of French gastronomy. In this guide, we will introduce you to five mouthwatering and authentic dishes from the French Riviera, each expertly paired with a regional wine to enhance your dining experience. Discover the vibrant tastes and textures of these iconic dishes, and let the combination of exquisite food and perfectly matched wines transport you to the glamorous Côte d'Azur.
Exploring the Delicious Dishes for an Authentic Experience
The French Riviera is known for its exquisite cuisine, a celebration of fresh, local ingredients, and the vibrant flavors of the Mediterranean. To make the most of your culinary journey, indulge in these must-try dishes and their perfect wine pairings:
- Bouillabaisse This traditional Provençal fish stew is an iconic Riviera dish, featuring an aromatic broth, fresh fish, shellfish, and a variety of vegetables. What sets it apart is the use of saffron, fennel, and orange zest, which lend a unique flavor profile. Pair it with a crisp, minerally white wine like a Cassis AOC or a Bandol Blanc.
- Ratatouille This quintessential Provençal dish features a medley of slow-cooked vegetables, including tomatoes, eggplant, bell peppers, onions, and zucchini. The key is to let the flavors meld and intensify, resulting in a rich, aromatic dish. Enjoy it with a glass of French rosé such as Côtes de Provence rosé, which complements the dish's rustic flavors.
- Socca This street food favorite is a thin, crispy chickpea pancake, often enjoyed at outdoor markets and cafés. Its golden exterior gives way to a soft, tender interior, making it a satisfying snack or appetizer. Enjoy socca with a glass of chilled rosé Champagne, which balances the pancake's earthy flavors.
- Pissaladière This Provençal tart features a golden, crispy crust topped with caramelized onions, anchovies, and olives, creating a delightful balance of sweet and savory flavors. Pair it with a light red wine, such as a Côtes de Provence Rouge, which complements the dish's robust flavors without overpowering them.
- Tarte Tropézienne This heavenly dessert hails from Saint-Tropez and is a delicate brioche filled with a rich pastry cream. Its subtle sweetness and velvety texture make it the perfect finale to a Riviera meal. Sip on a glass of blanc-de-blancs Champagne or a sweet Muscat de Beaumes-de-Venise to enhance the dessert's indulgent flavors.
As we've journeyed through the enticing flavors of the French Riviera, we hope you've been inspired to try those exquisite dishes on your next trip to France or recreate the dining experience at home. By introducing these authentic flavors and aromas into your culinary repertoire, you'll be able to transport yourself and your guests to the sun-drenched shores of the Mediterranean. So, raise a glass and toast to the culinary delights of the Côte d'Azur as you savor these mouthwatering creations that capture the essence of this enchanting region.
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The Healthy Dev
Quick, delicious, healthy meals to keep your brain active.
Spicy Shrimp, Sausage, and Red Pepper Pasta
A hearty blend of Italian flavors, this dish is complex without being hard to make. The proportions aren't an exact science, so add and remove ingredients as you see fit and based on what's ripe.
Soft Boiled Egg, Smoked Salmon and Dill wrap
A light wrap full of omega 3 fatty acid to provide fuel through the day. The flavors are delicious together and the onion and cucumber offer a nice crisp contrast to the texture of the egg and salmon.
Crab Cakes with Red Pepper Sauce
These crab cakes are delicious and the sauce compliments them with a kick. Make sure to use fresh ingredients, especially for the garlic and scallions.
Chilled Cucumber Soup
This soup is a great compliment to egg or seafood dishes. The cool cucumber is great matched with the sharpness of the garlic, onion, and jalapeño, and it's pretty easy to make if you have a blender
Sausage and Leek Frittata
This Frittata can be made ahead of time, so it's great for busy schedules- make it once and you can reheat it during the week for a quick breakfast. The sausage and leeks have wonderful complimentary flavors.
Shaved Brussels Sprout and Snap Peas Salad
This salad is not a star on it's own but is light and crisp and is a nice compliment to a rich dish. Perfect for when you're tired of the same old salad.
Quick and filling, garlic mushrooms are very flavorful. Use only fresh ingredients for this one.
Leek and Cauliflower Soup
This hearty soup is like a hug- but the bulk of it is made up of vegetables, so it feels filling and is great for your brain. I like it with a side of a soft-boiled egg, but could also accompany dinner
Steak with Chimichurri Sauce
Steak with fresh Chimichurri a filling and flavorful meal. The secret is that you can't use one to disguise the other- the steak must be perfectly cooked on it's own and the Chimichurri must be fresh


Leveraging local resources to promote sustainable agriculture, Sampath Bank PLC has stepped forward to empower an organic market called ‘Wayamba Isuru Farmers Market’ in the North Western Province. Produced under close supervision of the Provincial Department of Agriculture - North Western Province (NWP), Wayamba Isuru Farmers Market will offer 100% natural fresh organic vegetables, fruits and food items at affordable prices.
Driven under its flagship development programme for entrepreneurs - ‘Sampath Saviya,’ Sampath Bank aims to strengthen the livelihoods of organic farmers in the North Western province. 'Sampath Saviya' proactively supports the government’s endeavour to develop the MSME sector as a key growth catalyst for the national economy. The initiative also focuses on empowering agri-entrepreneurs, which oversees the implementation of projects such as Waymba Isuru Farmers Market.
In a bid to steer this project, Sampath Bank recently signed a Memorandum of Understanding with the Provincial Department of Agriculture. This signifies the beginning of a series of agricultural initiatives that aim to promote organic farming throughout the island.
Expressing his views, Mr. Lalith Weragoda, Assistant General Manager – Human Resources of Sampath Bank PLC stated, “We are very happy to implement this special project that will empower organic farmers and agri-entrepreneurs which we consider as fulfilment of a timely need of the country. Under ‘Sampath Saviya,’ we have driven a number of training programs and workshops for the farmers and agriculture instructors, to elevate their technical knowledge. Today’s market place is rapidly evolving. Those involved in the agro industry need to stay up-to-date with all technological and marketing aspects in order to compete with other markets and efficiently meet the needs of the customers. We believe the Wayamba Isuru Market will give them the right exposure to build individual and collective competencies to forge ahead with confidence. Further, we will provide individual development plans for farmers to develop them as competent entrepreneurs.”
Commenting on the occasion, Mr. Semasinghe – Provincial Director of the Department of Agriculture – North Western Province noted, “The Wayamba Isuru Farmers Market will no doubt become a crucial part in the development process of the North Western Province. It’s a great opportunity for us to partner with a leading bank in the private sector and implement a sustainable development project to uplift the local agriculture industry. I believe that this initiative will not only create new job opportunities but also inspire the youth to pursue agricultural-entrepreneurship. The Wayamba Isuru Farmers Market will also create many opportunities for our traditional farmers to evolve with modern technology and knowledge to cultivate healthy organic crops which in turn will elevate their living standards.”
The market is open to public every Wednesday and Saturday from 6.30 AM onwards at the Provincial Department of Agriculture on Dambulla Road, Kurunegala.
In conjunction with the agro-initiative, Sampath Bank drives ‘Wewata Jeewayak’ – a tank restoration programme which will ensure a year round supply of water to sustain organic cultivation and thereby support agri-entrepreneurs in the area.
Due to the increase of non-communicable diseases such as heart ailments, diabetes and cancer within the past decade, consumers are seeking healthy food options with more emphasis on organic food. While containing high nutritional value, organic food is free from chemicals and contains antioxidants that prevents cell damage. They are also safe for persons suffering from food allergies. Furthermore, organic agricultural procedures maintain a well-balanced agro-ecosystem, and prevents a number of agricultural issues such as aridity and pest problems that crop up due to conventional cultivation methods.
In order to promote organic food consumption and take sustainable agriculture to new heights, Sampath Bank aims to continue similar endeavours in other provinces across the country to create and support a generation of green entrepreneurs who will make a sustainable contribution towards national development.


Scientists have created genetically modified cows that produce human milk.
Scientists at the State Key Laboratories for AgroBiotechnology at the China Agricultural University have genetically modified cows to make them produce human milk.
The modified bovine milk is a possible substitute for human milk. It fulfilled the conception of humanising the bovine milk.
The researchers used cloning technology to introduce human genes into the DNA of Holstein dairy cows before the genetically modified embryos were implanted into surrogate cows.
They were able to create cows that produced milk containing a human protein called lysozyme, an antimicrobial protein naturally found in large quantities in human breast milk. It helps to protect infants from bacterial infections during their early days of life.
They created cows that produce another protein from human milk called lactoferrin, which helps to boost the numbers of immune cells in babies.
A third human milk protein called alpha-lactalbumin was also produced by the cows.
In all, the scientists said they have produced a herd of around 300 cows that are able to produce human-like milk.


Smiling Samoyed Brewery – Friday, October 30
Once a month we are open for dinner at the brewery on a Friday and have a special menu each time.
Bookings at firstname.lastname@example.org or 08 8558 6166.
Smiling Samoyed Brewery is a new brewery being installed at the existing Myponga Brewery site expected to be operational in winter 2013. As well as producing their own beers, a range of local, national and international craft beers is available. The brewery is a beautiful place to stop and enjoy a beer with a local produce platter and stunning views over the Myponga reservoir.
The brewery is available for private parties, corporate functions and bus groups by appointment.
Enquire about brewery tours and brewer for a day experiences.
Regional Platters & Bar Snacks available.
The brewery is conveniently located immediately behind the Myponga Market which is undercover and open 10am-4pm Saturdays and Sundays.


From finding recipes to make Biscoff lasagne (featuring the popular biscuits, some cream, vanilla and Lotus spread) to six-ingredient Biscoff blondies – any opportunity to eat the caramel biscuits we are sold.
But it seems there’s a new biscuity delight out there thanks to burger franchise Five Guys.
The sweet treat in question? A deliciously decadent Lotus Biscoff milkshake – which means the popular biscuit now comes in drinkable form.
Lotus Biscoff shared the news on Instagram, saying: ‘That’s right, there’s a new #LotusBiscoff Shake mix-in on the block at @fiveguysuk! How could anyone resist something THIS delicious…? Asking for a friend!’
The new item costs £5.50, however it’s worth pointing out that it will not be topped with biscuits – as shown in the promotional pictures.
Five Guys is known for its customisable shakes – diners start out with a creamy vanilla base and can choose what flavours to mix in. As well as Lotus Biscoff biscuits, other ‘mix-ins’ available include chocolate, fresh whole strawberries, coffee, double-stuffed Oreos and more. But customers can add up to 11 – so you could have Lotus Biscoff and Oreos if you wished.
The Biscoff community didn’t hold back on their excitement, with many commenting on the Instagram announcement.
Man shows how to cook bacon and egg on toast in seven minutes with minimum effort
Another commented with their suggested additions, saying: ‘Would defo mix in with either peanut butter or chocolate.’
In other foodie news, the brand has announced it’s launching Lotus Biscoff cookies which are filled with caramel, vanilla or chocolate cream.
Milkshake, Five Guys, Cookie butter
Actu monde – GB – Five Guys has just launched a Lotus Biscoff milkshake


[su_dropcap]B[/su_dropcap]ack in the 90s, Staples, the office supply store, released one of the best TV commercials for the Back to School shopping season.
In the commercial, Dad is dancing joyously through the store to the Christmas song, It’s the Most Wonderful Time of the Year, while his morose children follow behind, frowning glumly as he happily tosses notebooks, pencil sharpeners and other school necessities into his shopping cart.
The message is clear: it’s now time for them to return to school. In addition to supplies, sustenance must be considered. After a long summer, what will they eat for their school lunches? Needs and tastes change with each approaching year. So each new school year offers new challenges and new opportunities.
As parents, we want them to get the best start possible for their day, week and school year. We all remember the mantra; breakfast is the most important meal of the day. It has not gone out of style. True, as adults, many of us choose not to eat anything first thing in the morning. Sometimes our appetites kick in around mid-morning. But small bodies and developing brains need nutrition before they leave for school.
And breakfast is something we have a little more control over, since they are eating it in our presence. Fruit, oatmeal, eggs, and frozen waffles all work for filling small tummies.
Lunch is a little more of a challenge, for obvious reasons.
Here are some tips to get kids to eat well at noon during their school lunches.
- Take your children grocery shopping with you and allow them to pick out those items they (think) they will eat. If they make the decision instead of you, they may be more likely to honor their own choice.
- Choose color when shopping. It’s no mistake that toy stores and products are lush with wild colors. Children respond to this and are more likely to indulge in different colored foods than something that is monochromatic.
- Try to design a colorful, nutritious lunch with a combination of the following:
- Fruit (cut in small wedges)
- Vegetables (sweet red bell pepper strips, peeled carrots or zucchini rounds with ranch dressing or a tasty dipping sauce)
- Whole grain bread, bagel or pita chips
- Protein (meat, poultry, fish, eggs, beans, nuts, and seeds)
- Dairy products (cheese or yogurt)
- Consider sandwiches without bread in their school lunches. Try bagels, tortilla wraps and pita pockets.
- For kids that don’t have nut allergies, the time-trusted PB&J is still noteworthy. However, other wonderful nut butters are on the market. Try Sunflower Seed Butter and orange marmalade or Almond Butter with honey and thin green apple slices.
- For kids that really detest vegetables, mince them finely in a mini-processor and mix them into these various nut butters for the crunch that young people love.
- Cheese and fruit has always been a classic dessert for adults: Why not for kids?
- Layer thin slices of Gouda cheese cut in quarters with sliced smoked turkey and thin fresh pear slices.
- Roll diced pineapple in a slice of ham. Roll again in a spinach or whole-wheat tortilla and secure in plastic wrap.
- Slice a sweet Persian cucumber into rounds and top with pepperoni slices and Jack cheese.
- Layer pita chips with salami or turkey, top with cheese slices and sprinkle with diced spinach or carrots.
- Try including dipping sauces such as ranch dressing, applesauce, hummus or salsa.
- Children love finger foods (chicken strips!), so put their small digits to work by cutting sandwiches into circles and triangles with cookie cutters.
In other words, adults can often take what they enjoy having for snacks and lunch and simply redesign for their child’s healthy school lunches. Also, the internet remains a terrific resource for creative ideas in feeding children.
In closing, we may have neglected pre-teens and teenagers:
Those lunch answers are easy: pizza and burgers.
That’s it. Really…until they grow up a little, and start developing a taste for those detestable foods they were forced to eat when they were very young (read: lima beans, peas, etc.)
Until then, as parents, we still have (a little) control.


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Wickham Bishops Health Food Store opened in 2006, and has since gone on to become one of the most well renowned speciality retailers in the area. We are an independent health food store and a member of the National Association of Health Stores. We are situated in the charming village of Wickham Bishops, providing easy access from Maldon, Danbury, Witham, Hatfield Peveral, Boreham and the surrounding areas. We’re also less than 10 minutes from the A12, convenient for those travelling from further afield.
Our product range is ever changing to suit the needs of our loyal customers. We stock a great variety of organic and natural foods, and an excellent selection for allergy sufferers; including wheat free, gluten free, dairy free, egg free and yeast free options. We feature a great selection of gourmet health foods and ingredients from artisan producers. We also stock products catering for vegan, vegetarian, raw food and paleo diets.
We offer a wide range of vitamins and supplements and are happy to lend our friendly advice if required. You’ll also find homeopathic and natural remedies, natural skincare and healthcare products, child and baby care, aromatherapy oils, household products and various books.
We work with established and trustworthy suppliers to source the highest quality and most effective products, as well as supporting small, independent producers whose products we believe in. Since opening in 2006, we have been constantly updating our product range in order to suit the ever changing needs of our customers. If we don’t currently stock a particular product you are looking for, we’re more than happy to source it for you.
We are a small, friendly team who pride ourselves on our outstanding customer service, as well as the variety of products we offer and the value for money for the customer. We’re your local, friendly health food store – and we hope to see you soon!
WICKHAM BISHOPS HEALTH FOODS
12 The Street, Wickham Bishops,
Essex, CM8 3NN


Rosehip, Garlic, Seaweed, Brewers Yeast, Soybean meal, Linseed Meal & Chia Seed
This is a great combination that offers all natural vitamins, trace elements, minerals along with Omega 3 & 6 and the wonder seed Chia. This will ensure your horse’s diet does not consist of synthetically manufactured minerals and vitamins which are difficult for the body to metabolise. Instead, you can guarantee quality and freshness control. You WILL notice the difference.
Dosage to accompany product.


Tea is drunk in several more countries than any other beverage’ It is one of the most well-known drinks today’ Little wonder it is famous as “the cup that cheers’japanese green tea’japanese green tea
The annual worldwide production of dried tea leaves will be over 2’6 billion kilograms’ India is one of the leading tea producers offering 720 million kilograms each year’ China is a major producer of greentea’ The main types of tea available today are black, white, green, and oolong’ The only big difference between these could be the way that they’re made’
The tea tree is an evergreen plant with white, small, sweet-smelling flowers’ Grown on mountain slopes on tea estates, its botanical name is still “Camellia sinensis’” In about a few years that the tea-tree generates ? flush? Or a growth of new shoots with many leaves and a weed, which can be picked manually’ Approximately 18 kilograms of tea leaves may be harvested aday to produce approximately 4’5 kilograms of tea’
Tea is graded according to the magnitude of these leaves, that has nothing more to do with the caliber of the green tea’ The smaller or broken leaves are employed in tea bags’ Each tea company contains tea tasters who select only specific teas’
Tea includes a brilliant history’ It was assumed to have been discovered by Emperor Shennong of all China in roughly 2737 B’C” It finds its mention in Chinese around 350 A’D” Back in Japan, tea drinking was elevated to a full-fledged ceremony by 600 A’D” From 1657, it was being sold in English coffee-houses’ 1773 was the season of the famous Boston Tea Party’
Today tea is a favorite beverage around the globe’ The nation minding the most tea is that the UK, importing a total of about 180 million kilograms each year’ It’s been calculated that the British drink 3’2 kilograms of tea per person every year’ Australians and New Zealanders will also be amazing tea-drinkers and each individual would, on the average, be drinking about 1’4 kilograms of tea yearly’ Special kinds of tea may also be gaining ground; the sector is expanding and provides a greater choice to the user’ It truly could be the cup which warms a lot of hearts around the world!


Published December 29, 2000
by Icon Group International .
Written in English
|The Physical Object|
|Number of Pages||12|
MEAT EXPORT Mongolia’s contribution to world meat exports is very small. Meat export occupies very small portion in meat production. Actual meat exports during the last six years averaged around thousand tons. Meat products are mainly exported to Russia (horse meat, beef), Arab countries: Turkey, Jordan . Meat is in great demand in China and exporters can boost sales significantly by targeting this market. The most popular meat product is pork, followed by poultry and beef. As the Chinese middle class grows and people move to bigger cities, we’ll see a bigger demand for seafood, fish and non-meat products in the coming 10 years. This research investigates the impacts of China's expanding global meat suppliers on its meat import demand, as well as on the relative competitiveness of U.S. meat exporters to China. Our meat import demand model is unique, in which it uses a restricted source‐differentiated almost ideal demand system that accounts for differentiation by Cited by: 1. Annual meat supply is a function of beginning stocks (cold storage), domestic production, imports and because meat is effectively a perishable product, all production that isn’t exported must be cleared on the domestic market, along with all sources of imported meat adding to the domestic supply.
Pork meat import value from the EU to Japan United Kingdom (UK): live animals and animal product imports Q1 - Q4 China's monthly imports of flowers The demand for Indian buffalo meat in international market has sparked a sudden increase in the meat exports. Buffalo meat dominated the exports with a contribution of over % in total Animal Products export from India. The main markets for Indian buffalo meat and other animal products are Vietnam Social Republic, Malaysia, Egypt Arab. Top Imported Meat Countries Research Note: Import numbers rarely match the source exporters’ s for import-export statistical discrepancies include re-exports, time lags, misallocations, distinct trade reporting systems, different quantity measurements and country confidentiality rules. Source: Computed from FAOSTAT database. Note: E is the extrapolated value based on the log linear trend for the period As a consequence of relatively higher growth in food imports than with food exports, net food trade witnessed a reversal from a situation of surplus in TE of about US$ million to a deficit of about US$23 million in TE
By contrast, exports of rural goods fell 2 percent to AUD billion, namely meat & meat preparations (-7%); wool and sheepskins (%). Exports in Australia averaged AUD Million from until , reaching an all time high of AUD Million in July of and a record low of AUD Million in October of The bacteria were absent in bovine and porcine minced meat (0/) and bovine meat preparations (0/55); whereas, Salmonella sp. occurred in % (1/) of porcine meat preparations and in % (2. The leading decliner among Mongolia’s top 10 export categories was meat or seafood preparations thanks to a % drop year over year. At the more granular four-digit Harmonized Tariff System code level, coal including solid fuels made from coal represent Mongolia’s most valuable exported product at % of the country’s total. Meat export and import. During the period of –, the export of meat was steady being in the range of – thousand tons per annum which accounted for –% of the world's total meat export.


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Canyon Cafe offers an extensive selection of authentic Southwestern cuisine. Popular items from the menu include tacos, pasta, sandwiches, quesadillas and soups served in festive atmosphere. The restaurant's bar serves a variety of margaritas. Outdoor seating is available.
2 Plaza Frontenac, Saint Louis, MO 63131
- Accessibility Details: Street level
- Hours: Mon - Thu, 11am - 10pm; Fri, Sat, 11am - 11pm; Sun, 11am - 9pm
- Accessible: yes


If you know me, you know that I have a slight obsession with pizza. I can enjoy it in any form: by the slice, Lunchable, or pizza rolls. Well, recently I have been making my own version of pizza rolls that make me feel like more of an adult. It’s a super easy recipe and inexpensive!
Here’s what you’ll need:
Mozzarella Cheese Sticks (cut in half)
Any pizza toppings you like (pepperoni, sausage, etc.)
*I have been trying to lower my intake of pork so I used turkey pepperoni and sausage. I used Jimmy Dean’s fully cooked sausage crumbles. Less work.
Unroll the croissants and lay them flat on a pan.
Put one cheese stick half towards the flat end of the croissant triangle.
Put your toppings of choice just below the cheese stick.
Roll up the croissants and shake a tiny bit of garlic salt on top.
Follow the directions on the croissant can for baking.
It’s that simple.
I hope you guys enjoy. I apologize for not having more pictures. They smelled so good after taking them out of the oven, I completely forgot about my blog duties.


Bear-y Jam “The berries a bear loves to eat” This jam is a blend of Strawberry, Blueberry & Blackberries. This jam was developed by our Daughter at age 11. This is all her favorite Berries. This is also a local favorite jam to put on scones, cheesecake & pancakes. Ingredients: Sugar, Strawberry, Blueberry, Blackberry, Pectin (dextrose, fruit pectin, citric acid (assists gell) & Lemon juice.


Barnie’s Coffee & Tea Co. and The Wagner Agency team created a new way to describe coffee varietals as part of the brand’s evolution and move into the popular national coffee trend called Third Wave Coffee.
Together with Barnie’s, we created a new brand image that positioned the brand as a destination for both coffee connoisseurs and the average coffee drinker seeking more education on their choices. New verbal and visual messaging, logo, and brand identity turned the vision into Barnie’s CoffeeKitchen—a hip coffee restaurant with experienced baristas and a new set of food items.
A Coffee Movement
The new coffee enthusiast views coffee with the same level of appreciation for wine and fine food. The subtle differences in flavor, bean varietal, and growing region are all important parts of the customer experience and coffee journey.
Our strategy began by building brand awareness with a halo of goodwill with the Orlando community’s involvement. On National Coffee Day (September 29th), we rallied the entire city with a teaser campaign followed by a mock protest in front of City Hall with free coffee offered to all who attended. The City of Orlando’s Mayor Buddy Dyer answered the chants by the mock protestors and declared September 29th Barnie’s Coffee Day in Orlando.
More than 10,000 cups of coffee were sampled during the experiential marketing activation and successfully garnered more than 325,000 earned media impressions.
In addition to the brand identity, we developed new packaging that split the Barnie’s CoffeeKitchen coffee varieties into three basic mood states. Using Robust, Comfort, and Intrigue as categories, baristas were now able to suggest coffee varieties according to the mood of their customers.


I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.
This week: JALAPEÑO POPPER FOOTBALL CHEESE BALL
This is a bit late. My mom made it for the super bowl. I was still very impressed with it and thought I would include it here.
The recipe we found:
How it turned out:
Important note: My mother can’t have anything spicy, so we didn’t use Jalapeños in our rendition. It was still very yummy.


Fresh and vibrant cooking paired with genuinely friendly service.
In Room Dining ( 20% discount for NTHA short-stay guest, 25% discount for NTHA long-term guest )
Welcome to In-Room Dining, where luxury and convenience converge to bring you an exceptional dining experience within the comfort of your own space. At our hotel, we believe that exceptional service extends beyond the confines of our restaurants, bringing the culinary delights directly to your doorstep.
Indulge in the convenience of personalized dining with our In-Room Dining service. Our extensive menu is thoughtfully curated to cater to every palate and preference. Whether you’re craving a hearty breakfast to start your day, a leisurely lunch, or a gourmet dinner, our chefs are dedicated to crafting dishes that meet the highest standards of taste and presentation.


Why Texas Long Horn Beef?
Where does your grocery store beef come from?
According to the results of a Freedom of Information Act request, from January 1, 2015 to June 10, 2016 USDA’s Food Safety Inspection System (FSIS) personnel stationed at U.S. ports of entry rejected nearly 30,000 shipments, totaling more than 69 million pounds of imported food from other nations. Nearly 64 million pounds of this meat, poultry, catfish and egg products were rejected for serious food safety violations…
Have you ever considered buying a whole beef yearling or considered splitting one with family and friends? While we wait for our organic designation to come through, we offer high quality, grass fed beef at a fraction of the cost of the grass fed beef at the store. We do not feed any growth stimulants, hormones, steroids or antibiotics. The breed simply does not need them and we would not want to eat them. They have free range of the 60 acre pasture with access to cold year round springs. We give them continuous access to organic sea kelp, free choice minerals, salt and diatomaceous earth.
Nutritional Advantages of Grass Fed Texas Longhorn Beef
- Longhorn meat, on the average, contains 10% less saturated fat than that of other cattle. This puts lean Texas Longhorn on a par with skinned boneless white meat of chickens.
- Red meat has many nutrients including, protein, iron, and vitamin B-12.
- Texas Longhorn beef is the healthiest red meat and definitely is a heart healthy food. www.tlbaa.org.


Christmas lunch at prisons will not be lavish
Christmas lunch for prisoners at the Otago Corrections Facility at Milburn - and all other New Zealand prisons - will not be lavish.
The Corrections Department says the fare for the 8500 people languishing in prison this Christmas will be a serving of roast chicken, roast potatoes, carrots and peas.
Dessert will be apple pie and custard.
For dinner, prisoners will have the sandwiches they would normally have for lunch.
The department says the meal will cost about $4 per prisoner.
Recreation, such as sport and music, will be available for some, depending on security classifications and behaviour.


|Partnership||Relationship Coffee, Organic|
|Taste||Green apple, milk chocolate, orange|
Rodriguez family - pioneers of specialty coffee in Bolivia
Anaerobic Fully Washed Caturra
This caturra variety was processed using a combination of classic washed method and anaerobic fermentation. After receiving the cherries at the Buena Vista mill in Caranavi, they are first pulped and sorted using water. Then they ferment for 96 hours in stainless steel tanks. After that they are placed in closed automatic driers, which are normally used for drying fruits. The temperature is exactly 41°C. The beans in parchment are drying until they reach 10,5% humidity.


Unfortunately many of us just don’t take very good care of ourselves.
But as pet lovers, we do try to take good care of our dogs. However, being overweight and no exercise has become a big problem in the pet population also. So this year, team up your weight loss and exercise resolutions with the same resolutions for your pet. This just might make you stick to your goals better.
According to research from the University of Missouri, people who walk dogs are more consistent about regular exercise and show more improvement in fitness than people who walk with a human companion. In this study, to the suprise of the researchers, the dog walkers showed a big improvement in fitness, while the people who chose a human to walk with, began making excuses to skip the workout. Walking speed among the dog walkers increased by 28% compared with jua a 4% increase among the human walkers!
Also, we all know how we’re not supposed to snack and overload our plates with food. Well, the same goes for our dogs. Using treats to begin shaping training is fine, just don’t overdo it and wean off treats quickly. Give healthy treats like raw organic carrots or simply pieces of quality dry dog kibble. You could even snack on some of those carrots! Also, really think about how much food you’re giving your dog at each meal. Dog food producers want to sell dog food, so generally speaking, the amounts they suggest for feeding are usually too much. An adult 17# dog, which gets sufficient exercise everyday, should be fine with approximately 1/4 to 1/3 cup of food 2 times a day. An adult 70# dog that also gets sufficient exercise should get approximately 1 1/2 to 2 cups of food 2 times a day. Try adding cooked vegetables to your dog’s food if Fido’s a little flabby. Cut back on the kibble and replace some of that with cooked spinach, cooked broccoli, sweet potatoes or peas. Dogs love that and it’s good for them. Good veggies for you too!
Speaking of quality food, make sure you are making good choices for yourself. Back off on the processed carbs and fat; choose fresh foods as much as possible. Now is also a good time to check the ingredients in your dog food so you can make a good choice there. Dogs don’t care if it looks pretty, or smells like bacon. What is important is the quality of the ingredients in their food. The first thing mentioned on the ingredients list needs to be a high quality protein, such as chicken, beef or lamb or turkey, NOT corn meal or any other low quality carbohydrate. High quality “meals (chicken meal, beef meal) made of those whole meats listed above are also ok. Whole grains, vegetables and fruits are good things to find in dog food. Look for bad preservatives such as BHA, BHT and ethoxyquin. Another bad additive is propylene glycol. Many dogs have allergies to wheat, corn and soy. Don’t buy foods that contain such things as animal fat, animal digest or meat meal or foods whose protein is derived almost completely from “meat by-products.
Quality dog food is like quality human food, you get what you pay for. “There is a terrific publication called “Whole Dog Journal”, all of our Petiquette trainers encourage dog owners to subscribe. It’s the “Consumer Reports” for dogs and every February they do a thorough rating of all dry and canned dog foods.You’ll be amazed! ”
The dreaded “E” word. Yes, exercise is important for both you and your dog. Realize that daily walks are central to the well being of your dog. If you won’t get out and walk for yourself, get out and walk for your dog. Walk at a pace as if you were late for an appointment, don’t just leisurely stroll. The dividends are enormous. You’ll be surprised how something as simple as a walk not only burns calories for you and your dog, it gets endorphins going for both you and your dog also. What a great way to meet other folks in your area who have dogs, a great conversation starter!
Exercise is also a terrific way to manage your dog’s energy. I always encourage owners who are having behavioral issues with their dogs, to include walking as part of the behavior modification. This simple exercise not only manages the dog’s energy, it allows you to show leadership when you control the walk.
Last but not least, some of us make New Year’s resolutions to be better people. That means different things to all of us. But, being a better dog is pretty simple. A good dog is one that understands boundaries and restrictions, has good house manners or “Petiquette” as we call it. No jumping, house soiling, barking, tearing things us.
Make a decision to make your dog a better dog this year. – “‘OPPORTUNITY BARKS!”


How RCG helped a European restaurant franchise enter the Canadian market.
Strategy and Planning
The client has been operating a successful restaurant franchise for the last 30 years. With new priorities set on international expansion, RCG was asked to create an entry strategy for the Canadian market. Using proprietary resources, RCG developed a 5-year plan highlighting the roadmap for establishing 27 restaurants in 3 cities.
Client and Background
Our client was a european-based restaurant specializing in healthy foods with over 250+ establishments across 20 countries
To meet ambitious growth targets, the company had created long-term plans for international expansion and digital transformation. After seeing major success from new establishments in the US, the restaurant set its sights on Canada. RCG was asked to develop a strategy for entering the Canadian market.
RCG started with a comprehensive analysis of major regions within Canada. Neighbourhoods in large Canadian cities were ranked for market attractiveness and fit.Get ready to explain everything! Start with a catchy introductory sentence or two to get the ball rolling, and then begin sharing your insights with your audience.


In a large soup pan, sauté onion and bell pepper in water for 2 minutes. Add carrots, potato, zucchini, squash, and eggplant and cook, stirring often, for 5 minutes. Add rice, tomatoes, crushed red pepper, vegetable broth and water and bring to a boil. Reduce heat, add broccoli, cauliflower, celery, and peas and simmer over medium heat for 40 minutes. Add more boiling water if you find it too thick. This makes an enormous amount of soup, so freeze some for later!
½ cup water
1 onion chopped
3 cups water
1 small sweet potato, peeled and cubed
1 small zucchini & 1 yellow squash, sliced
½ eggplant, diced
1 cup brown rice
½ cup frozen peas
½ tsp lime zest
2 tbsp freshly squeezed limejuice
Salt & freshly ground black pepper
1 tbsp olive oil
1½ pounds of large sea scallops (about 12)
Using a paring knife, remove peel and pith from grapefruit and tangerine. Work over a large bowl, to keep the juices. Add avocado, red onion, cilantro, lime zest and limejuice to bowl, toss to mix gently. Season with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and black pepper to taste; sear until golden brown and just cooked through, 5 to 6 minutes a side. Toss scallops with above mixture.
Serves: 3320 calories/serving 22 gm of protein, 20 gm of carbs, 12 gm of fat (1.8 gm of saturated), 5 gm of fiber.
Scallops with Avocado-Citrus Salsa
To learn more about how we might work together to help you reach your
wellness goals, contact me for a FREE 10-minute consultation.
1 tangerine (seedless preferably)
1 red grapefruit
1 Hass Avocado diced
¼ cup finely diced red onion
2 tbsp chopped cilantro
1 28-ounce can diced tomatoes
2 cans vegetable broth
1 red bell pepper, chopped & 1 carrot, peeled, and sliced
½ tsp crushed red pepper
2 cups broccoli florets & ¼ head cauliflower, cut into 1-inch florets
1 celery rib, diced


At Yoga Home, we are committed to extending our practice beyond the studio doors. For us, this includes making sustainable and responsible choices for our bodies and the environment. We are thrilled to be continuing our partnership with Taproot Farms this winter season to promote healthy eating and support our local food growers.
Taproot has been preparing for their winter shares throughout the whole farming season, carefully selecting an abundant variety of veggies for your winter time meals. Our members enjoy a bounty that includes root veggies, potatoes, winter squashes, cooking greens, salad greens and even some delectable goodies like Tomato Puree and Salsa from our very own Taproot Farm summer-grown ingredients!
Taproot Farm offers completely local and 100% organically grown produce — now delivered right to Yoga Home. Community Supported Agriculture (CSA) is a fast growing movement, connecting people to the farms that grow, raise & nurture their food. Rebuilding the link between farm and food allows us to eat the freshest food from a source we can know and trust. CSA allows us to feed our families the most nourishing foods possible, while directly supporting the sustainable farms that protect our environment and nourish the land.
Limited Shares Available
Pickup Time: Wednesdays, 4-6:30pm
Share Sizes & Pricing Options: Taproot Farms
Questions? Reach out to Ola directly at firstname.lastname@example.org


We have a commercial kitchen available to rent. It’s the perfect room to teach a cooking class for adults or children. It’s also ideal for any cooking clubs who want to get together to cook or bake something.
If you are interested in renting the kitchen, please call 937-335-3822 with the dates you’re interested in booking.
$40 for 2 hours (2-hour minimum)
$20 for each additional hour
$100 day rate (8+ hours)
Non Members/Non-Residents Rate
$50 for 2 hours (2-hour minimum)
$25 for each additional hour
$125 day rate (8+ hours)


My girlfriend Jeanne found an awesome recipe for apple pie on the website: allrecipes.com. I decided to try it this past weekend for my moms 80th birthday party. It was awesome---did not look perfect, but tasted good! I guess that is what counts, right? I love allrecipes.com---always find good things there. And now there is allrecipes.de!!! Yea. I may have lots and lots of cookbooks, but I when in doubt I always check my favorite cooking website for inspiration.
Still hungry? Then stop by Foodie Friday at Designs by Gollum for more!
PS, the recipe calls for granny smith apples--we mixed the apples---Braeburn and Granny Smith


There are hundreds of types of small businesses you can start. They can be online or in person, or a hybrid. A popular choice is a restaurant. A food establishment has the potential to bring in a lot of revenue while also building a customer base. If you love food or cooking, opening this kind of business may be what you want. However, there are a few steps you should know if you want to be successful. Here are some tips to help you when you open a food establishment.
Choose a Niche
While you do not always have to choose a niche, it may be easier to market your establishment if you have one. You might want to focus on Italian or Asian food, for example. It makes it easier to explain to potential customers what kind of food they can expect.
If you intend to cook, pick the food you know how to make. Before opening, you should make every dish on the menu to ensure no issues with the taste or process. Opening day of a new restaurant may not be the best time to learn how to cook something new. You might also want to choose something popular and in demand in your neighborhood.
After determining what kind of establishment, you will have, you need to determine how you will pay for it. It is possible to save up the money to pay for a space, but you can also get a loan. To get a loan, research and see which ones are available for new business owners or entrepreneurs.
You can also look for traditional loans from a bank. In any case, you will need to have your paperwork and any other financial documents. Generally, you should have tax documents, business papers, and a business plan. Depending on the type of loan, you might need a good credit score.
Make a Marketing Plan
You need to know how to market your new restaurant to ensure you get customers. You could have an excellent food establishment, but you will not be successful if no one knows about it.
There are many ways to market your business, including flyers, commercials, and social media posts. Whichever way you choose, make sure you have the budget for it. Digital advertising is cheaper than traditional methods, so keep this in mind.
Starting a successful food business takes planning and effort. Use these tips to ensure an excellent opening and reach many new customers.


This sugar cookie recipe is the best ever – you make these cookies and you are guaranteed that everyone will love them, and it is one of the few things I make from scratch . . . they’re that good.
The Best Rolled Sugar Cookies
I originally saw this recipe by Jill Saunders on Allreceipes.com and have been using it for years. Jill says that “whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!” . . . and, believe me, she’s right.
1 ½ cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
YIELD . . . This recipe makes approximately 5 dozen dropped cookies or 3 dozen thickly rolled cookies
PREP TIME . . . 20 Minutes
BAKE TIME . . . 6 – 8 Minutes
READY IN . . . 3 Hours
In a large bowl, cream together butter and sugar until smooth. With a hand mixer, beat in eggs and vanilla. With a spoon, stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. *
* The thicker the cookies are rolled, the longer they will need to bake. My oven runs hot, yet each sheet of cookies still takes about 9 or 10 minutes total for me because I roll them at least 3/8 inch thick – and if you do the same they will end up a bit soft still, even when fully cooked, but I promise you will get tons of compliments on how your cookies taste. I do a lot of sugar cookies, decorated various ways for different occasions – check out my Cookie Gallery – and the main comment I hear is that, while a lot of decorated cookies LOOK nice, mine look nice and actually TASTE amazing also. It’s a really great recipe.


Plain Cheese Pizza
Classic cheese or create your own pizza.
Ham & Fresh pineapple.
Pepperoni, sausage, fresh mushrooms, green peppers & onions.
Chicken Parm Pizza
Cheese pizza with chicken cutlet.
Buffalo Chicken Pizza
Chicken cutlet, hot sauce & blue cheese.
Peppers, onions, fresh mushrooms, black olives & tomatoes.
Meat Lovers Pizza
Pepperoni, sausage, meatballs & bacon.
Ultimate Margarita Pizza
Ultimate Margarita - San Marzano Tomato Sauce, fresh mozzarella, mozzarella, basil, Sicilian oregano & EVOO - New
Meatballs, sausage & ricotta.
Chicken Bacon Ranch Pizza
Chicken cutlet, bacon & ranch dressing.
BBQ Chicken Pizza
BBQ sauce, chicken cutlet.
Pizza 2 Special
Fresh tomato, fresh garlic, spinach & ricotta.
Gluten Free Pizza
Our delicious French fries are deep-fried 'till golden brown, with a crunchy exterior and a light fluffy interior. Seasoned to perfection!
It is served with a house-made Cooper Sharp Wiz.
Fried Mozzarella Sticks
Served with a side of house marinara.
Crispy onion slices deep-fried until golden-brown.
A classic snack, our garlic knots are strips of pizza dough tied in a knot, baked, and then topped with melted butter, garlic, and parsley.
Our housemade meatballs are made from fresh never frozen, Angus beef topped with parmesan cheese.
Beef Patty with Cheese
Beef & Cheese Empanadas
Chicken & Cheese Empanadas
Sorullitos de Maiz "Kikuet"
Puerto Rican Blood Sausage
Morcilla "La Aguadillana".
Loaded fries with our house-made cheese sauce, chicken and choice of mayo-ketchup or buffalo sauce
Caribbean Soup. Served with smal side of white rice.
Burrata cheese, ripe tomato, EVOO, pickle onions, basil, balsamic glaze.
Chopped romaine, fresh mozzarella, red bell pepper, tomato, cucumber & red onion.
Chopped romaine and iceberg with, cucumber, black olives, red onion, and tomato.
Chopped romaine and iceberg, cucumber, black olives, red onion, and tomato with, ham, Genoa salami, and provolone.
(Arroz Blanco ).
Rice with Pigeon Peas
(Arroz con Gandules).
Fried Green Plantains
Platanos en estacion.
Cassava al Mojo
(Yuca al Mojo).
Red Beans (Vegan)
All wings served with blue cheese or ranch & choice of sauce.
Calzones & Strombolis
Ricotta & mozzarella cheese.
Made in the shape of the Calzone Sausage, pepperoni, green pepper, onion, mushroom & mozzarella cheese.
Made in the shape of the Calzone Tomato, green pepper, onion, mushrooms & mozzarella cheese.
Made in the shape of the Calzone Sausage & mozzarella cheese.
Made in the shape of the Calzone Chicken & mozzarella cheese.
Made in the shape of the Calzone Pepperoni & mozzarella cheese.
Roasted pork, Virginia ham, Swiss cheese, house-made pickles, and yellow mustard.
Cold & Hot Heroes
Virginia ham, salami genoa, provolone - served cold with lettuce, tomato, onions & house vinaigrette.
Eggplant Parmigiana Hero
Meatball Parmigiana Hero
Sausage Parmigiana Hero
Chicken Parmigiana Hero
Sausage, Peppers & Onions Parmigiana Hero
Beef Cheesesteak Hero
Just Rib Eye steak and house-made white & yellow Cooper wiz.
Chicken Cheesesteak Hero
Just chicken breast and house-made white & yellow Cooper wiz.
Pizza 2 Cheesesteak Hero
Rib Eye steak with peppers, mushrooms, caramelized onions, marinara sauce, and house-made white & yellow Cooper wiz.
Shrimp Parmigiana Hero
Baked Pasta Entrees
Classic ricotta stuffed shells with flavorful three-cheese ricotta filling and delicious marinara sauce.
Alfredo Pasta with Chicken
Alfredo Pasta with Chicken & Broccoli
Amorini A La Vodka with Chicken
Spaghetti with Meatballs
Ziti with mozzarella and tomato sauce baked to perfection in our oven.
Eggplant Parmigiana Entree
Choice of penne or spaghetti.
Chicken Parmigiana Entree
Chicken cutlet seasoned with salt & black pepper, add marinara sauce, baked with mozzarella cheese.
Shrimp Parmigiana Entree
Butterfly shrimp seasoned with salt & black pepper, lightly breaded, added marinara sauce, baked with mozzarella cheese.
Shrimp Fra Diavolo
Butterfly shrimp seasoned with salt & black pepper, sautéed with garlic, shallots, white wine, tossed in spicy vodka sauce, and served over spaghetti.
Pollo al horno.
Rabo de res encendido.
Pork Belly Chicharon
Chicharon de Cerdo.
Breaded Colossal Shrimp
Red Snapper Filet
In salsa criolla.
Boneless Fried Chicken Chunks
Chicharon de Pollo.
Fried Center Cut Two Pork Chops
- Chuletas Fritas.
Breaded Red Snapper Filet
Filete de chill Empanado con Tostones.
Mofongo with Shrimp in Garlic Butter Sauce
Mofongo de Pollo en Salsa Criolla
Mofongo with Pernil
Mofongo with Ropa Vieja
Kid's Spaghetti Marinara
Kid's House Made Chicken Tenders with Fries
Delicious chicken tenders.
Mac & Cheese
Penne Pasta with Tossed over House-Made Cheese Sauce
Coca Cola Products
Pizza 2 & Don Pedro's Café Brodheadsville
Support local businesses while treating your tastebuds! Try some of the top pizzas in Brodheadsville and find a new favorite. Pizza 2 & Don Pedro's Café Brodheadsville remains one of the most popular in Brodheadsville. Give them a try and see what makes them such a favorite. For a true flavor of the city, try some of Brodheadsville's top dishes. See what all the fuss is about with these local favorites. Don't forget to add french fries to your order. See why this delicious item is a local favorite. This reliable restaurant has been a Slice partner for one year. You can count on them providing something tasty. Curbside pickup at Pizza 2 & Don Pedro's Café Brodheadsville makes things easy. Place an order, and it'll be ready for you to pick up at your convenience. Pizza 2 & Don Pedro's Café Brodheadsville accepts credit cards. That makes it easy to get your pizza sooner.


Information and reservation
T. 00 34 971 890 426 / 7
M. 675 60 43 57
At our new, completely renovated restaurant you can enjoy a rich and varied buffet with show-cooking.
Our chef and his team select the best products and recepies in order to offer you a varied, succulent, healthy and innovative diet.
The quality, variety and imagination are the principles of our cuisine.