Our kitchen is not like traditional kitchens you would find in the homes of regular Indian families. My wife does not do all the cooking. In our house, every family member takes turns making dinner. My wife cooks on Mondays and Tuesdays. I cook on Wednesdays and Sundays. My son Imran cooks on Thursdays and my daughter Anushka cooks on Fridays.
When my eldest daughter Anushka (name changed for anonymity) turned seven years old, I took her into the kitchen, hoping I could successfully teach her how to make scrambled eggs. She was young, eager, and most importantly a very curious child. I set out two small frying pans. To ensure she observed properly, I made her stand on a stool because she was not tall enough to see over the stovetops. I turned on the heat to five and carefully repeated the process three times. I then let my daughter hold the knob and allowed her to play with it as I did, pushing her to stop at five. I placed one pan on the heated stovetop, took a butter knife, and cut a small slab of butter. The butter fizzed and bubbled, then at this Anushka exclaimed wow. That was cute. I then cracked two eggs and let Anushka stir the scramble, gently guiding her movements. After it was done, she wanted to taste it. I said no. I told her to repeat the process with the other frying pan. Long story short, she wasn’t able to replicate the process. She understood the heating dials. She was able to cut the butter (I was almost afraid she would hurt herself with the knife, which she didn’t). But when it came to cracking an egg, she only managed to get it all over her hands and the stove. To be honest, it took me three attempts to learn how to crack an egg the right way in my teens, so I didn’t judge my seven-year-old’s efforts too harshly.
Within two weeks, at age 7, Anushka was able to scramble eggs better than I was. She loved doing it so much that it became her favorite and only dish she liked to cook for the next 3 months. Within a year, her mother and I had taught her three to four simple recipes and we could tell Anushka loved learning the intricacies of Indian spice blends. Within two years Anushka was cooking Indian curries and knew how to marinate a juicy tandoori chicken, all at the tender age of 9! Until then, she only cooked when she wanted to. When she turned 10, we asked her to regularly contribute to family meals. She didn’t say no unless she had a test the next day.
Teaching my son Imran (name changed for anonymity) was a whole different story. He was less interested and reluctant to learn cooking. Initially curious at age seven, within two weeks, he stopped trying to learn. So we tried another tactic. I told my son that if he didn’t learn how to cook, he would go hungry once a week. Thankfully, I didn’t have to continue with that threat. Imran, with renewed vigor and interest, joined his mother in the kitchen to relearn the steps to cook eggs. At such a young age, I took advantage of his young, impressionable mind, but as parents, don’t we all do this?
I encouraged my kids to learn cooking early (super early) because when I first came to the US as a university student, I found eating home-cooked food to be the biggest hurdle. As a son who was totally spoiled by my traditional Indian mother, I did not know how to cook at all. Moreover, I tried cooking a few times with my dormmates, but the food really didn’t taste like home. I burned through my monthly expenses eating at Indian restaurants, and as soon as I saw my bank account numbers going down, I realized it was time to learn. That was two years after I had already arrived in the US. I did not want my kids to feel handicapped when they had to fend for themselves in college.
The second reason was more selfish. My wife and I hated cooking so often. Indian food takes a very long time to prepare. We would eat out, but being both frugal in nature, we did not like spending the money. We weren’t willing to give up the dishes from our homeland, nor were we willing to spend so much money eating outside, So one day, I decided that why not teach our kids early so they can help us make the meals.
It worked out well in our favor and we believe it worked out even better for our kids. My wife and I spend less time cooking and more time doing things we love. I have more time to read books, catch up on work, and play video games. My wife has more time working on her online business. My son and daughter both have added responsibilities and our cooking schedules help them maintain a disciplined and consistent routine. This routine helps them give back to our family, something that we hope will not be a burden to them in later years. As Indians, family obligations mean a lot to us, and teaching them to cook early on could help us in the future.
Lastly, my kids now make amazing dishes. And I love eating what they make!


Portugal’s cuisine is as rich and varied as its landscape.
The most distinctive feature of Portuguese cuisine comes from the sea. As you enjoy a simple grilled fish, always fresh like the seafood that abounds from end to end along the coast, you can be sure that you are in Portugal! Cataplanas, bouillabaisses and any other fish or seafood dish are also excellent choices.
For meat dishes, our main suggestion is cozido à portuguesa, a mix of meats, vegetables and various sausages, cooked in a delicious way. We have excellent DOP (Protected Denomination of Origin) meats, from north to south, whether it’s beef, pork or kid. Many vegetables and fruit also preserve the taste of the old times, and some also have the DOP label, especially as many are produced organically.
Portuguese olive oil is of prime quality and is part of every dish, including cod (for which it is said that there are 1001 recipes!), which we excel at preparing and enjoying.
Each dish is matched to the right wine. The whole country produces wine and, while Port wine is famous, the Douro, Alentejo and many other table wines are no less superior.
And the cheeses! While Queijo da Serra (mountain cheese from Serra da Estrela) tops the bill, all the cheeses from Centro de Portugal, Alentejo and the Azores are delicious.
The sweets, whose roots go back to the many convents where they were originally prepared, even today make us “give thanks to heaven”. And a pastel de nata (custard tart) is a must. It is delicious with coffee, which we drink in the form of espresso.
At the end of a meal, we might make a toast with some Port or Madeira, fortified wines that have been spreading our name to faraway lands for centuries. Or with an excellent sparkling wine produced in Portugal, to celebrate a memorable meal provided by the country’s talented chefs.
The food in Portugal is a closely guarded secret. Portuguese cuisine has everything to please even the most discerning palate because it is based on genuine quality products, cooked according to traditional recipes or to the most innovative and unusual trends.
We might say that Portuguese cuisine hinges around into five icons. Let’s start with the fish from our extensive Atlantic coast, the best fish in the world in the opinion of many renowned international chefs. Their habitat and specific geomorphological location in the Atlantic give the fish unique conditions for birth and growth that enable them to acquire a taste and texture hard to match elsewhere. The best fish are caught by line and by traditional techniques. They then benefit from high-tech storage and distribution methods which create the best conditions for the fish, and the shellfish too, to reach Europe’s and America’s top quality restaurants, where they are cooked by the world’s best chefs. These restaurants, however, don’t have another icon of Portuguese cuisine, the cataplana, a utensil that is the delight of gourmets and those who like to conjure up all the senses around the table.
The third icon of Portuguese cuisine is Port wine, considered both sumptuous and sensual. Its unique characteristics come from the soil, man’s hard work and the sunshine that ripens the fruit. When we think in the grapes grown in the oldest wine region in the world we have to smile as we realise that nature and man knew how to unite to create a truly exceptional product. This region was classified as World Heritage by UNESCO, as well as the Lodges in Gaia where these wines age.
Let’s us speak about Portuguese sweets next: they are divine. We should give thanks to God, like the nuns used to do in the old days while preparing their recipes of sugar, eggs and almond in the seclusion of their cloisters. The result of the balance between flavour, creaminess and crispiness is another icon of Portuguese cuisine, considered a truly heavenly sweet: the pastel de nata (custard tart)!
The fifth icon of Portuguese cuisine lies in the human factor. Our chefs are increasingly talented and are winning more prizes, revolutionising the richness of Portuguese cuisine with their creativity, boldness and good taste. Currently Portugal is proud to have a host of chefs who work at the highest levels of cuisine, using old-established recipes or more unusual methods that often enhance the flavour and quality of local products.
We haven’t yet spoken of a number of other products that also help to distinguish what is eaten in Portugal. The Protected Denomination of Origin (DOP) meats from local breeds - Bísaro pig and black pig, Arouquesa, Maronesa, Mertolenga, Barrosã and Lafões beef, Barroso kid (charnequeiro and transmontano), Terrincho and Bragançano lamb - whose producers work hard to maintain their succulence and flavour. Fresh fruit and vegetables are the basis of Portuguese cuisine and of its more Mediterranean characteristics, typical of a healthy, simple and varied cuisine. They are the product of a fertile land, which is adopting the new organic production processes that are friendly to both consumers and the environment. For seasoning, we have another Mediterranean product, pure aromatic olive oil that is conquering international markets with every passing day. Fish, soups, salads and cheeses are all seasoned with it. Yes, even the wonderful mountain cheeses produced in Portugal that the world has yet to discover. The creamy, oily or dry goat and sheep cheeses also make us bless the heavens.
To accompany all this, we have another secret that is just beginning to be revealed: our excellent table wines. Created from a new generation of winemakers and producers with a new vision for the cultivation of vines, Portuguese wines are exactly the right drink to accompany meals and you always have a wine of great quality according to the region of the country in which you are dining.
Now you just need to sit down at the table and toast a delightful experience.
The Mediterranean Diet, classified as World Heritage by UNESCO, is part of the identity of the Portuguese gastronomy.
Its basis is plants, including vegetables, fruit, good quality bread and largely unprocessed cereals, dried and fresh legumes (beans, chickpeas, broad beans, etc.), dried fruits and nuts (walnuts, almonds, chestnuts, raisins, etc.), but also olive oil as the main source of fat, and fish at the expense of red meat.
All of these foods, that we prefer to consume in season - and buy in local shops, if not in traditional markets, following the rhythm of the harvest and the working of the fields - are part of a simple and frugal cuisine that prepares them in such a way as to preserve their nutrients. So we have soups, stews, casseroles and chowders, which retain the antioxidant properties of the ingredients, contributing to a longer life for those who eat them.
The Mediterranean diet is further distinguished by the moderate consumption of dairy products, the use of herbs for seasoning instead of salt, the moderate consumption of wine and only with meals, the consumption of water as the main drink during the day and, not least, the companionship around the table. Indeed, a well-established characteristic of the Portuguese is to share meals, a ritual that brings together family and friends and is a mark of our hospitality.
All the values of the Mediterranean diet are found in Portuguese cuisine: the diversity of products from the land and sea, whether originating from Portugal or brought from overseas in the Age of the Discoveries, but also the gathering and transmission of know-how, and the celebration between cultures and generations.
The climate, the landscapes, the cultures that have converged and been assimilated into the country, the lifestyle make a country with as extensive an Atlantic coastline as Portugal a true homeland for the Mediterranean diet.
From grilled sardines to pastéis de Belém (custard tarts), the food in Lisbon is as appealing as the city and the region.
Grilled sardines are popular throughout Portugal, but in Lisbon they are particularly traditional during the Popular Saints festivities in June. They are mandatory fare in any typical restaurant or beach terrace, particularly in the summer, accompanied by grilled peppers and seasoned with the excellent Portuguese olive oil.
However, the boats that lend colour to the region’s fishing ports - Ericeira, Cascais, Sesimbra and Setúbal – bring many other fish and seafood for scrumptious bouillabaisses, fish soups or simple grilled fish, such as the red mullet from Setúbal and the fried cuttlefish. In Portugal, we really do have the best fish in the world!
As for sweets, the temptations around the capital are many and by themselves justify the trip: walnuts in Cascais, at the end of the attractive Estoril Coast; queijadas (cheese tarts) and travesseiros (egg and almond pastries) in Sintra, and fofos (cream-filled sponge cakes) in Belas, the green Cultural Landscape of Sintra, dotted with palaces and classified as World Heritage by UNESCO; when you cross the Tagus to the south, you will find the Azeitão tortas (egg cream-filled rolls). Our sweets are endless, but there is one that no-one can miss when visiting Lisbon: in the monumental area of Belém, where two World Heritage landmarks are located, the mouth-watering pastéis de Belém are a must, a highlight of convent sweet making that is a trademark of Portuguese gastronomy.
Incidentally, we have another suggestion to start or end a meal: Azeitão cheese, from the beautiful landscape of the Arrábida Natural Park, is one of Portugal’s best, with the added bonus of some of the region’s best wines, notably muscatel from Setúbal. Besides these, there are also the excellent Colares table wines, mostly red, but if your preference goes for a white, then Bucelas is a very good choice.
A good meal, naturally, is not only based on the quality of the produce used, but also on the skills and talent of the chefs who prepare it. You will find some of Portugal’s Michelin-starred restaurants in Lisbon, and some of the country’s most prestigious chefs. The list includes names like Bertílio Gomes, Henrique Sá Pessoa, José Avillez, José Cordeiro, Leonel Pereira, Luís Baena and Vitor Sobral, to mention just a few who have excelled for their innovation and creativity in developing a modern Portuguese cuisine.
However, in Lisbon and its surroundings, the haven of good gourmets is within everyone’s reach. Simple grilled fish can provide a divine meal, savoured under the sun on a terrace and accompanied by a nice, cool white wine, with the sea as a backdrop.
The cuisine of Porto and the North
Porto and Northern Portugal, where the founding of the country was begun, are known for the honest and genuine character of their people and their tradition of hospitality. Among its attributes is a rich cuisine, accompanied by the region’s excellent wines.
The regional cuisine makes use of its natural resources, so caldo verde, appreciated all over the country, is a cabbage soup that originated here thanks to the fertile green fields of the region. In the west, bounded by the sea, the freshness and quality of the fish has a prominent place, as in all Portuguese cuisine, which prides itself in having the best fish in the world, in the opinion of renowned international chefs and gourmets. But in Porto and the North, trout, lamprey and shad are also fished in the rapid, abundant rivers, to the delight of connoisseurs.
It is a region of good grazing for the cattle that are bred here. The native breeds such as Barrosã, Mirandesa, Maronesa and Arouquesa have Protected Designation of Origin (PDO) classification, as do Terrincho Transmontano lamb and Barroso kids. Pork is also available in regional varieties, not only in quality sausages but also such dishes as rojões (braised pork chunks), sarrabulho (pork rice cooked in pig blood) and Porto-style tripe, perhaps the most famous dish of the northern capital. There is another dish too, made on the basis of a sandwich, that is a true institution: the francesinha. Back to pork, it should be noted that this mountainous region, especially in the northwest, is the largest area for breeding the bísaro pig. The sausages from Chaves and Mirandela are famous for using traditional manufacturing methods. The alheira sausage of Mirandela and Miranda do Douro is highly appreciated but has the peculiarity of not being made with pork, since it was intended for the Jewish population that lived here in the Middle Ages. You can buy them all in the Vinhais Smoked Meats Fair.
There are also game and cabidela dishes (cooked in blood). And cod dishes, part of the national cuisine, although many of the recipes were created in the north. Such is the case of Gomes de Sá and Zé do Pipo style cod, the recipes for cod from the Minho, Margarida da Praça cod (Viana do Castelo), Narcisa cod (Braga) and many others. Portuguese olive oil, which is produced in great quality in Trás-os-Montes, plays a part in all of them.
In terms of wine, the region could not be more blessed: it is crossed by the river Douro, whose landscape of vineyards is World Heritage; its capital Porto - also World Heritage - gave its name to the wine that leaves from here to every part of the world; and there is also the Vinho Verde region and that of Távora and Varosa. With such an illustrious list, it’s clear that in Porto and the North you will find a perfect wine to go with every dish. For appetizers, snacks, salads, fish and seafood, and white meats, there is a vast range of light, fresh vinho verdes and sparkling wines. For other meat dishes and stronger flavours, there is an equally huge range of robust wines from the Douro, originating mainly in the Upper Douro Valley.
From the other Douro sub-regions, there are the Port wine Tawnies, Colheitas and Vintages, making every moment a celebration. And you can make a toast on every special occasion with high quality sparkling wine, the Távora-Varosa region having a particularly long tradition and renown.
You cannot leave Porto and the North without tasting the sweets. In Braga, the highlight is the Abade Priscos crème caramel, and throughout the region crème brûlée, toucinho do céu (bacon from heaven, a convent dish made with eggs and sugar), rice pudding and aletria (sweet noodles). In some regional sweets, especially those from Trás-os-Montes, DOP registered olive oil or honey is used.
With enormously diverse landscapes, whether part of history, green nature or overlooking the blue sea, the choice is vast but always right.
Gastronomy from the Portugal Center
In Portugal Center you will be delighted by flavours from the sea and the mountain, by sweets that will make you beg for more, all with the added spice of the warm welcome of the people, who love to receive visitors with an abundant table.
The coast offers fresh fish and shellfish that can be relished in casseroles and stews, especially the eels in the Aveiro region. Inland, many rivers and lakes provide other types of fish, such as trout which, simply grilled, is a delicious delicacy.
Cod, an essential part of the menu all over Portugal, has a place of honour in Ílhavo. It is said that there are a thousand and one recipes to prepare cod, so you should be sure to try at least some of them. Meanwhile, enjoy a visit to the Ílhavo Maritime Museum and see the vessels formerly used to fish for cod - the Santo André and the Santa Maria Manuela – from which you will learn more about the hard labour that took the brave sailors across distant seas to icy Greenland and Newfoundland, to fish and salt this delicacy.
Amongst meat dishes, we would particularly mention the roast suckling pig, which attracts people from all over the country to restaurants in Bairrada. Further north, in Viseu, you will often find Lafões-style roast veal on the menus, and in the Castelo Branco region the focus is on pork prepared in different ways - bucho recheado (pork loin haggis) and maranhos (Portuguese pork, goat and rice haggis), and a variety of typical sausages, each with its own flavour. Roast kid appears throughout the region and in mountainous areas you will love the goat chanfana (casserole), cooked slowly in red wine.
Cheese has an important place in the region’s cuisine. The most celebrated is undoubtedly the famous Serra da Estrela Cheese produced in the Serra da Estrela mountain area. Semi-soft and buttery, it can be found throughout the year, but to have a wider choice and taste all the variants, there’s nothing like a visit to the cheese markets in February and March. There are many other cheeses not to be missed, too, such as Rabaçal, from the Ansião and Penela area, Castelo Branco, and the spicy Beira Baixa with its strong aroma. As the range is so large, it’s best not to choose, but to buy one of each.
As for sweets, you simply must taste the ovos-moles (“soft-eggs”) in Aveiro. They come packed in wooden barrels or encased in wafer pastry, so enjoy them strolling around the city or take them home as a gift. Eggs and sugar are also the main ingredients of the pão de-ló (a type of sponge cake) from Ovar and the castanhas de ovos (“egg chestnuts”) from Viseu, both of which delicacies not to be missed. And you must not forget the pastries – those from Tentúgal, Vouzela and Santa Clara in Coimbra are the names to remember when you visit a pastry shop.
All these specialties are based on regional products of excellent quality. You can try and take some of them with you, like Olive Oil from Beira Baixa, which has a protected designation of origin, or the honey that is produced in the Naturtejo and Serra da Lousã areas and many other mountain ranges. In cherry season, all roads lead to Cova da Beira, one of the major production areas for this delicious fruit. These are just some examples of how much there is for you to try, but there are always other aromas and flavours waiting for you.
Flavours of Alentejo
Creativity and imagination in using very simple ingredients has made Alentejo cuisine a surprising mix of flavours and proof of the hospitality of the Alentejo people.
The province was once a region of wheat and wide plains where herds of swine grazed freely in oak plantations and olive groves. Bread, pork and olive oil therefore became staples in one of the tastiest cuisines in Portugal, seamlessly combined with aromatic herbs such as coriander, parsley, rosemary, oregano, pennyroyal and mint.
One of the regional delights is the small dishes of tidbits. Whether as a starter or for tasting the specialities, scrambled eggs with wild asparagus, grilled peppers, pork crackling or migas (sautéed breadcrumbs and garlic) of various flavours and in various combinations are irresistible.
Soup, which can be the main course, is a must. It may be a gazpacho, served cold, or a dogfish, cod, or tomato and sausage soup, made with bread. The soup that you absolutely have to taste is the simplest of them all: açorda Alentejo style, made with water, olive oil, garlic, a poached egg, bread and coriander. Also made from bread are the migas which accompany fried pork or shredded cod, for example.
On the coast, it’s worth trying fish fresh from the sea or other specialities, such as barnacles or dishes with clams, such as Alentejo-style pork.
Much appreciated and renowned as well are the cheeses from the three producing regions - Nisa, Serpa and Évora. These are sheep’s or goat’s cheeses, which may be dry, half cured or creamy, and they combine extremely well with the wines from the Alentejo demarcated region, such as the reds from Portalegre, Borba, Redondo, Reguengos, Vidigueira and Moura. However, if you are keen to know them, the best would be to follow the Alentejo Wine Route.
At the end, there will still be room to delight yourself with a dessert - you can even take a gastronomic tour of them! In Évora, you will discover pão de rala (sweet made with eggs, sugar and angel hair), toucinho-do-céu (sugar and egg yolk sweet, originally made with lard), morgados (small cakes made with sugar, almond, eggs, angel hair and pumpkin) and queijadas (cheese cakes); in Alcácer do Sal, you must taste pinhoada (pinenut-based sweet); and in Beja, trouxas-de-ovos (sugar and yolk-based “egg bundles”), Santa Clara pastries, tosquiados (cakes made with egg whites, sugar and dried fruits) and curd cheese cakes are a must.
But there’s still the Vidigueira almond cake, the Vila Viçosa tibornas (cakes made with eggs, sugar, almonds and pumpkin) and filhós enroladas (light pastry fritters), the Monforte toucinho rançoso (a dense, wet almond and pumpkin-based cake), the Castelo de Vide boleimas (cake made with an unleavened bread dough with sugar, apple jam and nuts), the Sines areias (small, dry cakes made with eggs, sugar, pumpkin and almond), the Monforte honey cakes, the Crato mimosos (round cakes topped with meringue), the Avis cavacas (small iced, brandy-flavoured cakes)… And if you pass through Elvas or Vila Viçosa, you will not be able to resist sericaia. It is a truly Alentejo dessert, which combines eggs, milk, sugar and cinnamon to perfection and, if you’re lucky, has been baked on a tin dish, as tradition has it. It is accompanied with one or two juicy Elvas prunes dripping with syrup.
Although this is good advice for the whole country, in Alentejo eating with the seasons seems to make more sense, since the freshness of the produce brings out the flavours and secrets of the traditional gastronomy.
While in summer grilled fresh fish and seafood from the coast tastes good and cold gazpacho is refreshing, in winter you can take comfort from fried pork with migas. In spring, bread soup and lamb casserole or river fish are just right. And in autumn, sausages and game dishes, such as rabbit, partridge or boar, deserve pride of place.
The truth is that you will always be welcome in an Alentejo home, because the table is forever set for friends and good conversation always goes with a bite to eat.
The Cuisine of the Algarve
The very freshest fish and seafood come from the sea, and are the main ingredients in the Algarve cuisine. They are joined by vegetables and fruits whose flavours the sun has made sublime, and their combination provide the elements for a dining experience that you will never forget.
Start with what the ocean provides. Seafood: clams, oysters, donax clams and cockles cooked on a griddle or in a frying pan are delicious. Some plain barnacles on a beach on the Vicentina coast, razor clam rice, whelk bean stew, clam xerém (stew with maize meal) and seafood açorda (bread casserole) are other examples to make the mouth water. One much sought-after recipe is for clams in a cataplana, a traditional dish whose secret is in using this clam-shaped copper pan of Arab origin, which retains all the flavour and aroma of the food cooked in it. To stimulate the palate, there’s nothing better than a pinch of salt from the region, especially the "cream" of the salt – salt flower. In addition to the many restaurants where you can taste these specialties in the summer, there are seafood festivals in Olhão and Faro, near Ria Formosa, where it is most abundant.
But any fresh fish, slowly grilled to perfection over charcoal, the way the fishermen do it, can be a veritable food of the gods. There are other dishes such as carapaus alimados (skinned horse mackerel) and grilled sardines that you can eat everywhere but which have a special reputation in Portimão. They’re delicious dripping on bread or accompanied with a montanheira salad, made with tomato and oregano to add that special taste. From tuna steak or on a skewer in Tavira, to octopus, which in Santa Luzia is cooked in various ways - stewed in wine, breaded, grilled, with rice or simply baked in the oven – as well as the delicious squid and cuttlefish, the Algarve is the expert in these menus.
In the barrocal, the transition zone between the mountains and the coast, the cuisine is different, with meat being more predominant, like galinha cerejada (braised chicken), cozido de grão (boiled meats and chickpeas), and the sausages that in São Brás de Alportel and Querença have fairs and festivals in their honour. Here agriculture is one of the main activities, and the trees, whose fruit is indispensable in the manufacture of liqueurs and traditional sweets, add a unique beauty to the fields when they are in blossom, the almond tree in February being one of the emblematic images of the Algarve.
While oranges are eaten by themselves or drunk as juice, almonds, figs and carob are used in the much sought-after sweets. Like the dom rodrigos (egg and almond sweets) wrapped in colourful tinfoil, the morgados (small cakes made with sugar, almond, eggs, angel hair and pumpkin), usually decorated with regional motifs and almond blossom, and marzipan, the hard almond paste cakes in the most varied fruit and vegetable shapes. There are other specialties not to be missed, too, such as stuffed figs, cheeses and fig truffles. Medronho or fig brandy and bitter almond liqueur are excellent digestives at the end of a good meal.
In fact the best of the Algarve is served at the table. Whether on a simple beach terrace or in the finest restaurants led by world-renowned Chefs, it’s an experience not to be missed, and to be repeated many times!
The Gastronomy of the Azores
Gourmets delight in the many traditional recipes of Azorean cuisine. Here, fish and seafood abound, so those who appreciate a delicious fish straight from the sea will find a paradise in the Azores.
Grilled, in bouillabaisses or soups, fish is cooked in a variety of ways. But make sure you taste tuna which, in these waters, has a pink hue and a soft flavour and texture, is slightly salty and is still caught by hook and line. Or octopus which is mostly appreciated stewed in aromatic wine. The Azores have seafood that is not found anywhere else, such as limpets, barnacles and locust lobsters, a kind of tender and tasty lobster which is almost a sin not to try.
As for meat, there are some typical Azorean dishes, such as cozido das Furnas, unique for being cooked under the ground, harnessing the heat that the earth retains in that part of the Island of S. Miguel. At the right time, you can watch the preparation of the meal by the lagoon. On the Island of Terceira, the focus is on alcatra (fish or beef casserole), well-seasoned as tradition demands, and on the other islands there are several variations on the recipe for yam with sausage.
The bolo lêvedo (leavened cake) from Furnas is also very popular, and goes well with any meal, by itself or with butter or jam. Or with Azores honey, a Protected Designation of Origin product, owing its high quality to the diversity and richness of the flora.
Amongst desserts, the pineapple has pride of place with its bittersweet taste and very pleasant aroma, and the sweets, of course. Sweet bread, Santa Maria cavacas (sugar-coated biscuits), Vila Franca do Campo queijadas (cheese cakes), donas-amélias (honey cupcakes) and sugar-paste cakes from Terceira, Faial Fofas (fennel-based pastries stuffed with cream), Graciosa queijadas, covilhetes de leite (custard tarts)… it’s almost impossible to list them all. What they share is quality and the affection devoted to their making.
Naturally, given the wide range and tradition of dairy production in the Azores, the islands manufacture various milk products, with a special focus on cheese. The most famous is São Jorge. A whole cheese weighs 8 to 12 kilos, and has a strong character, helped by its spicy flavor. It is made from raw cow’s milk and salt, is yellowish in colour and has a hard or semi-hard consistency, according to how many months it has matured. São Miguel boasts a variety of cheeses, all of different textures and flavours. Graciosa cheese is spicy, with a yellowish colour and a brittle texture. Pico produces a creamy, soft cheese, dense in texture. From Corvo, you get a cheese with a very active flavour, and a semi-fatty, semi-hard consistency. Terceira cheeses are buttery, fresh and mature. And the popular Flamengo comes from Faial.
However, you cannot taste these specialties without the regional wines. Although the verdelho wine is the most well-known, there are others, like the reds and whites from Pico, Santa Maria and Terceira, to accompany your meal. On the latter island, vineyards are predominant at Biscoitos, where you can visit the local museum. There are also passion fruit and pineapple liqueurs to finish off your meal.
Being a land of great religious traditions, the Azores offer a special bill of fare associated with the Holy Spirit festivities. This includes Holy Spirit soup, cozido, alcatra, table bread, unkneaded bread, and sweet bread accompanied by aromatic wine.
The Island of São Miguel is the only tea-producing place in Europe. Plantations have existed on the island since the 19th century, and tea processing has remained unchanged for over two centuries, making it an ecological product, free of pesticides, herbicides and fungicides. Green tea from the Azores is the most popular, although black tea is also produced in different varieties. A good suggestion to end you meal or start your day.
The simple cuisine of the Madeira Archipelago portrays the soul of a simple, yet generous people.
Here, the cuisine excels in the traditional and the modern, in a creative subtlety between the various high quality regional products, which enables a diversified menu of gastronomic specialities to be prepared, from regional dishes through to international and gourmet cuisine.
Right in the Atlantic, the fish such as black scabbard fish fillets and tuna steak, is tasty, and is prepared in the traditional way, accompanied by crunchy fried corn. The octopus and seafood, including limpets, periwinkles and many others, is also delicious.
As for meat, the most traditional dish is the famous beef kebab on a bay stick, which gives it an unmistakable flavour. Home-made couscous, wheat soup and wine- and garlic-marinated beef are also highly sought after.
In Madeira, a land of exceptional climate, there is a wide variety of crops, including sugar cane and tropical fruits (from the much appreciated bananas to pineapple, avocado pear, custard apple, mango and passion fruit), which are also used in drinks and delicate desserts.
The famous Madeira wine, made from more than 30 grape varieties, the best of which are Sercial, Boal, Verdelho and Malvasia, is drunk as an aperitif or a digestive, and is perfect to accompany the traditional (sugar cane) honey cake. It is also from sugar cane that the famous poncha brandy is made, prepared with honey and lemon, to be tasted when you climb to the Areeiro Peak.
The bolo do caco is a must. Only this is not a cake, but bread baked on a piece of tile which usually accompanies kebabs with garlic butter. Bread in Madeira is also made from yam: the delicious small ring-shaped yam loaves. Queijadas cheese cakes and the fennel boiled sweets are also in great demand.
Come and enjoy Madeira’s delicacies, which will surely make your stay a memorable one. Combine the pleasure of socialising with the pleasure of tasting!


Chandler-Gilbert Community College
Donations to this fund will support the CGCC food pantry with non-perishable food items, cleaning/household products, toiletries, and school supplies. Funds will also be used to purchase gift cards to grocery stores
to support the basic needs of students.
To donate to CGCC - Coyote Cupboard Food Pantry fund,
- Select Other from the Designation dropdown below
- Enter the fund ID “4461-1CGCoyote” into the Other Designation field


To improve the user journey, we have created a simple ordering process, which allows users to subscribe to either a meal plan or a fuel box easily and then select the meals they want for their first week. We have integrated the ability to select weekly meals from the ‘my account’ section as well as giving users full control over pausing, editing and cancelling their subscriptions at any time.
Fuel Hub offers chef-prepared, high-quality, healthy meals delivered directly to your door. They cater for a range of goals, whether you don’t have time to cook or you’re trying to be healthier, they’ve got you covered with healthy meals ready in just 3 minutes. In addition to their rebranding, they now use fully sustainable packaging to deliver their meals and snacks to reduce their carbon footprint.


Do you have a home cook on your shopping list? Perhaps you need some Christmas gifts that’ll be loved and used…well you’re in the right place because in this article we’ll highlight 11 gift ideas for someone who likes to cook (home cooks).
This article contains affiliate links. If you click a link and buy something I may receive a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. For more information please see the Disclosure page.
11 Gift Ideas for Someone who Likes to Cook
If you got a home cook on your shopping list, here are 11 gifts that they’ll love and appreciate.
1) Bread Maker
Homemade bread makes a great addition to a delicious soup or stew. And bread machines make it so easy to have tasty bread.
- bread machines are great because you know exactly what ingredients you put into your loaf
2) Knife Sharpening Tool
Many home cooks have a good knife sets, but do they have a good sharpener? A dull knife can be dangerous.
- inexpensive, but extremely useful gift makes a great stocking stuffer
3) Digital Kitchen Scale
We use our kitchen scale so much.
This one is great because it comes with a detachable stainless steel bowl for easy cleaning.
4) Ice Cream Maker
Finish off a delicious dinner with a tasty, home-made ice cream or frozen yogurt.
What kind of cool flavors will your gift recipient come up with?
5) Easy Kabob Maker
This thing looks pretty cool, but the picture doesn’t do justice!
6) Excellent Cookbook – “Yum and Yummer” by Greta Podleski
We haven’t been disappointed by any recipes in this cookbook yet.
And I don’t think the home cook on your Christmas list will be either. If you want to get them a cookbook – that they probably don’t have yet – check this one out.
7) Gift for the BUSY home cook – Breakfast Sandwich Maker
Here is a gift for the home cook who wants to eat tasty meals, BUT doesn’t always have the time.
This dual breakfast sandwich maker is a great compromise.
8) Pan and Pot Lid Organizer
This won’t make any lists of sexiest Christmas gifts ever…but once they start using this heavy-duty pan rack they’ll be very appreciative. (They might be able to find what they’re looking for!)
9) All-Clad D3 10-piece Cookware Set
Do you want to give a gift that lasts a lifetime…and it’s “made in the USA.”
Then look into giving the home cook that you love a set of All-Clad D3 stainless steel cookware set that comes with a lifetime warranty. It is a 10-piece cookware set of very high quality.
- D3 means three-layered cookware
- has an aluminum layer sandwiched between stainless steel layers
10) Funny Apron
I’m sure your home cook never burns anything right? 🙂 Aprons make a fun stocking stuffer ideas.
11) Vitamix Blender
It seems crazy to me that this will blend SO FAST that it creates friction and can heat up ingredients to make soup…just by the spinning blades!
- if your home cook doesn’t already have one of these you should check it out
I hope you found some inspiring gift ideas for the home cook in your life.
You May Also Like:
- 10 Funny Gifts for BEER LOVERS
- 9 Great Gifts for Dads that LOVE FISHING
- 19 Great GIFTS FOR GRANDPA
- 10 Specials Gifts for the MOM of a Toddler
Thank you and have a great, safe and happy Christmas and holidays.


A Few Words About Us
What sets us apart is our commitment to genuine hospitality. When you step into The Drumroom OKC, you’re not just a customer – you’re a valued guest. Our warm and welcoming atmosphere is designed to make you feel right at home, surrounded by the aroma of mouthwatering chicken and the laughter of friends.
With every dish we serve, we strive to capture the essence of homemade comfort food. From our meticulously seasoned and expertly cooked fried chicken to our selection of delightful sides, each bite is crafted with care and love. Join us at The Drumroom OKC and experience the warmth of our hospitality and the satisfaction of unforgettable flavors.


Our Range of Fresh Meals
Lulu's delicious, nourishing home style meals are made by our chef right here in Melbourne using quality local produce.
Each meal is a generous individual serve of 400 grams, perfect for one hungry adult or two young children.
Our range of fourteen family favourites is bursting with flavour and goodness. Your meals are delivered fresh from the kitchen and will last up to two weeks in the fridge (thanks to the wonders of vacuum sealing, not nasty preservatives). The meals may be frozen if you wish.
We currently have vegetarian, vegan and dairy free choices on our menu. We are working on introducing gluten free options.
You can choose each meal you'd like in your order, or simply let us send a yummy selection of our best sellers. Easy!
Prices start at $69 for six fresh meals, beautifully packaged in a signature Let Lulu cooler bag and delivered to home or work.
Click on each meal to view the full ingredient and nutritional information.


Chicken is one of my favorite things to throw into the smoker when I am looking for a quicker meal. While it still takes about 2 hours to cook, that is nothing when it comes some other larger cuts of meat.
Being a lover of BBQ, I have seen every episode of BBQ Pitmasters on TLC. One little tip I got that I love is from the main man himself, Myron Mixon. He uses a muffin tin to shape the chicken and make them perfectly round.
Chicken can dry out pretty quickly, so it is important to not over cook it. The muffin tin can help by letting the chicken cook in it’s own juices. One tip Myron Mixon gives with the muffin tin is to drill or cut a tiny hole in the bottom of each spot the chickens would go. I just drilled a tiny hole. I wanted the chicken to cook in it’s juices so we do lose that nutrition by dripping all through the grates.
I used pastured boneless thighs in these pictures. Thighs with bones-in are my preference though. They tend to be a little more full and the bones add more flavor.
This is how I make my Smoked Chicken Thighs.
This is a basic rub I like to use on pork and chicken. In Memphis, this is a standard for racks of ribs. Using a rub on BBQ before the meat is placed in the smoker allows for the flavors to mend with the meat. I just sprinkle some over the top of my chicken and use a little bit more on my ribs and pork butt.
This is how to make my Paleo Memphis Rub
I’m a parent that has been changing my life by switching to the Paleo Diet. Getting my family to fully switch is still a work in process. I’ve been starting with some of the little things. One of them is switching from normal store brand Ketchup that is filled with high fructose corn syrup. If you’re kids are like my kids, they drown everything in Ketchup. To me, this was a great place to start tweaking my kid’s tastes to something more natural.
I did some searching online for different recipes and many of them call for light corn syrup. This recipe substitutes with local unfiltered honey to help sweeten the Ketchup. While the kids can taste the difference, they now prefer this ketchup over Heinz. My daughter and her friends really dug it and I dig that it is a little bit healthier for them.
This is how I made this Paleo Ketchup.
Using brine is a great way to ensure juicy poultry. Brine is a simple salt-based liquid marinade that helps flavor and juices be absorbed into the meat through osmosis. In less fatty cuts of meat, such as boneless chicken breasts, brining is critical.
This simple Paleo Bird Brine Recipe is great for chicken, but can be used for any type of poultry.
Here is how to make my Paleo Bird Brine.
In traditional red BBQ sauce, a ton of non-Paleo ingredients are used to make the BBQ sauce almost candy like. It is tough to achieve the same shine to your meats with out using a boatload of sugars. Removing ingredients such as molasses, corn syrup, maple syrup, and brown sugar may leave the meats less glossy, but we can still achieve amazing BBQ taste and remain pretty healthy. To still achieve some of that BBQ sweetness, I use local unfiltered wildflower honey. While honey is Paleo, it may not be best used for people trying to lose weight.
Here is how to make the Red Paleo BBQ Sauce.


My parents’ house is surrounded by a huge garden with wonderful little flowerbeds. From mid-April to the beginning of July, the rose garden is in full bloom, and the roses are so beautiful and perfumed that I’ve always wondered: should I try to cook them?
The answer, of course, has been YES. So I’ve decided to use rose petals to enrich with their taste and perfume a very simple apple tart. This is how I ended up cooking this nice apple and roses jam tart.
It goes without saying that it has been a huge success! Especially with my sister Gaia, who loves roses and everything that tastes/smells like them. When you serve a rose-flavored dessert with some tea in a garden full of flowers, you can have a hint of what paradise may look like.
I used grapefruit zest instead of lemon or orange zest to flavor the shortcrust pastry. I think that the bitter and aromatic taste of rose grapefruit is perfect to balance the sweetness of the apple jam.
To strengthen the taste of rose petals, you can add a few drops of rosewater, but don’t exaggerate! 3 to 4 drops will be enough. I think this apple and roses jam tart is perfect with some super good tea, like the Black Tea – Pomme d’amour by Dammann Frères.
Apple and Roses Jam Tart with a Touch of Grapefruit
For the pastry
270 gr. all-purpose flour
30 gr. yellow corn flour
180 gr. butter
120 gr. icing sugar
3 egg yolks
a pinch of salt
1 rose grapefruit zest
For the jam
150 gr. rose petals
50 gr. caster sugar
1 tbsp. butter
3-4 drops of rosewater (optional)
LET’S DO IT!
For the shortcrust pastry, begin mixing the butter with the egg yolks, then add the sugar and the grapefruit zest. If you don’t have a mixer, use a fork, to keep the butter cold. When the ingredients are well mixed, add the two flours and the salt. Don’t knead the dough too much, just try to form a compact and consistent ball. Refrigerate for 2 hours.
In the meantime, let’s cook the apple and roses jam. Cut the apples in small pieces, then put them in a casserole with a tbsp. of butter and 100 gr. of rose petals. Let cook until the apples are almost completely melted.
At this point, add the sugar and the rest of the rose petals, and cook for 10 more minutes. If you want to obtain a creamy consistency, use a hand blender (I did it, but it’s up to you!). Now you can also add the rosewater, if you want your jam to have a strong rose flavor.
Preheat the oven at 180° C (356° F). Now roll the dough and put it in a buttered and floured tart mold. Cover it with a sheet of baking paper and add dry beans on it. Cook the dough for 10 minutes.
Now take away the baking paper with the beans, and pour the apple and roses jam on top of your bottom pastry. Bake for 20 to 25 minutes.
Serve your tart warm or cold, with some ice cream or a cup of black tea.


Girl Scouts® Introduces Girl Scouts Dog Treats!
NEW Girl Scouts Soft & Chewy Dog Treats – Treat your furry friends the best!
We may earn an affiliate commission if you purchase something through recommended links in this article.
Girl Scouts® is now offering special treats specifically for your furry friends!
Just announced today, GSUSA has teamed up with Tuffy’s Pet Foods, Inc to bring dogs everywhere a special chewy treat.
Girl Scouts have a long history of learning about, caring for, and supporting animals. A Girl Scout’s love for animals run deep. Has your troop worked on an animal related service project? Share your troop’s project in the comments below. Girl Scouts also know a thing or two about tasty treats! What’s your favorite type of Girl Scout Cookie? So it only seems nature that Girl Scouts would want to have a special treat just for dogs.
Who’s guilty of buying a box of Peanut Butter Sandwiches (Do-si-dos) just for their dog?
This new pet treat line includes soft and chewy treats available in three delicious flavors; bacon, chicken, and lamb. Tuffy’s describes them as “DELICIOUS TRAINING TREATS: Tender, low calorie, mini dog treats.”
Girl Scouts Dog Treats
These Girl Scout dog treats are made with healthy and wholesome ingredients.
- No Dye
- No Artificial Flavors
- No Meat By-Products
- No Corn
- No Wheat
- No Soy
They are available in 5oz and 12oz bags, are made in the USA, and can be purchased through Amazon Prime!
Bacon Flavored Girl Scouts Dog Treats
Made with pork as the #1 ingredient, these treats also contain sweet potato, whole grain sorghum, and dried bananas as a healthy source of fiber & antioxidants.
Chicken Flavored Girl Scouts Dog Treats
Made with chicken as the #1 ingredient, these treats also contain sweet potato, whole grain sorghum, and dried bananas as a healthy source of fiber & antioxidants.
Lamb Flavored Girl Scouts Dog Treats
Made with lamb as the #1 ingredient, these treats also contain sweet potato, whole grain sorghum, and dried bananas as a healthy source of fiber & antioxidants.
The best part about these dog treats … they support Girl Scouts of the United States!
Tuffy’s Pet Food
Tuffy’s Pet Food, Inc is a family owned corporation located in Perham, Minnesota and has been producing healthy pet foods since 1964. How did they come up with the name Tuffy’s? It’s the cutest story! When the founder, Darrell Nelson was a young boy he fell from a tree. Most kids would have needed to see a doctor after such a fall, but not Darrell. He brushed himself off and kept playing earning himself the nickname “Tuffy.” So in 1964 when Darrell and his son Kenny started the pet food company; Tuffy’s was the clear choice for a business name.
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The FDA is approving the mass production, sale and consumption of genetically modified fish, and won't require any special labeling on it. The approval means that many consumers will buy and eat GM fish mistakenly thinking they bought the "natural fish". GM salmon, the first GM fish of its kind - already called frankenfish by its critics - is genetically engineered by AquaBounty Technologies, grows twice as fast as normal salmon, and looks and tastes almost identical to normal salmon. The FDA said it could not find any scientific reasons to ban the production and consumption of genetically modified fish. "GM fish should not pose any health or environmental risks, and consumers probably won't be able to tell the difference. We are sure the [GM] fish is safe", the FDA spokesman said.
Show what genetically modified fish species may look like.


The Lodge at Salhouse
Drink. Dine. Stay.
Welcome to The Lodge at Salhouse, a family-run pub occupying a charming 19th century vicarage, and a new venture brought to you by Matthew and Nicola Colchester of the Recruiting Sergeant.
Explore our Food
The food in our restaurant is prepared from quality produce, sourced locally whenever possible, used in season to get the best results.
Join us for a Drink
Our brand new bar is well-stocked with local ales, bespoke cocktails and an eclectic wine list.


The dominant cultural motif of the 20th century in America was standardisation of processes, attempting to achieve economies of scale, with a veneer of choice.
This came home to me most clearly when I was sequestered in a basement at Electronic Arts in San Mateo with Maf in 1994, completing the first version of 3D Atlas by working round the clock, with brief breaks for food and sleep. Having flown in from London, we were jet-lagged to start with, and there being 10 testers giving us bug reports to address, our anomie was amplified.
We would emerge at random intervals into the bright California sunlight, and try to find something to eat nearby, a task made harder by the implosion of nearby Fashion Island Mall into the ghost mall so accurately described by Coupland in Microserfs.
We would stagger into Rocking Robin, or Togos or whatever, and then be subjected to the standard fast food quiz by the Turing-test-failing waitroids:
-Olive Oil vinagrette
This is the approach described by the phrase 'Just the way you want it'.
One day, tired and phased, I went through the wrong door into Togos, and somehow ended up in a newly opened Japanese restaurant. At 2.30pm, it was quiet, so I walked up to the sushi bar. The sushi chef bowed to me, said hello, and looked at me carefully. He said 'You need to eat this' and handed me something delicious and wonderful. He was absolutely right. I ate it, and he produced more delightful fishy foods, and served me tea.
One of the the things I ate there that day (and all subsequent lunchtimes while we were there) was Edemame. This simple dish consists of small green beans boiled in their shells, then sprinkled with salt and allowed to cool. You pop them out of the shell into your mouth, the salt on your fingers adding piquancy.
It wasn't until years later that I realised that this delightful dish was made from Soya beans. School dinners in England frequently featured sausages or burgers manufactured from soya protein by the food processing industry. They had somehow decided that what we really wanted was vaguely meat-like food products made out of these beans, with their flavour disguised by adding fat and pepper. The contrast between these fresh, healthy, tasty green vegetables and the slimy, tasteless, beige sausages was so great that they were in no way recognisable as the same thing.
Here on the web we can find the Edamame in the authentic voices of the people we meet, and shun the processed sausages of the content industry.


THURSDAY SCHNITZEL NIGHT
Join us Thursday nights at The 19th Hole for our popular Schnitzel Night.
With a delicious menu each week our clubrooms feature a laid-back, family friendly atmosphere.
Meals are served from 6.00pm – 8.00pm.
Bookings are essential. Call the club on 8380 5220 to reserve your table today! Be quick, due to Covid 19 tables are limited.


You will receive four samples of whole bean coffee roasted fresh in Portland, OR. The coffee in your box is handpicked by our team for it’s quality and taste. Each of the four sample packages are from four different roasters in the Portland Metro Area. We rotate the roasters in our selection each month.
We offer three subscription billing cycles: Once a month, once every three months, and once every six months. You are always able to cancel before the 14th of the month that you will be billed.


Belly fat can accumulate because of lifestyle changes like eating more and exercising less. Belly fat is the most dangerous kind of fat – it increases quickly and melts away very slowly. These 5 foods listed can easily be incorporated into your daily meals.
Almonds contain a great deal of balanced saturated fats or polyunsaturated and mono unsaturated fats. Both fats help prevent you from overeating. A report inside the American Journal of Clinical Nutrition has shown that eating almonds depresses appetite. In addition they aid in fighting towards heart related illnesses.
Loaded with magnesium mineral, almonds are an extremely important component for muscle development, and achieving more lean muscle. It will allow you to burn more stomach fat.
Additionally, the great roughage content in almonds helps keep you feeling full for a longer period. Simply because almonds contain few calories, they’re not going to play a role in fat around your belly. So, always continue to keep roasted almonds handy and savor them as a snack or in salads or other dishes.
Cucumbers are an incredibly rejuvenating and low-calorie food. 100 grams of cucumber consists of roughly 96 % water and just about 45 calories. They’re loaded with nutrients, dietary fibers and nutritional vitamins.
Consuming a dish of cucumber salad every day is a wonderful and healthy and balanced approach to cleansing the body of toxic substances released by the digestive system and drop some weight. As a possible additional advantage, consuming cucumbers every day can supply you with radiant, glowing skin tone since they’re abundant with vitamins B and C.
Regular intake of a variety of beans provides help in cutting unwanted fat, build muscle tissue and enhance the digestive system process. Beans also enable you to feel full for a longer period, thus preventing you from unnecessary eating.
This occurs as beans are rich in dietary fiber. This fiber particularly locates fat around your belly, making an effort to break it down to ensure the excess fat can be removed from your body. Plus, the protein in beans supplies energy for your body. You can certainly incorporate beans as part of your daily meals by adding them to salads, soups or side dishes.
To obtain a toned belly, load your dish with leafy green vegetables like celery. Celery is incredibly low in calories, packed with soluble fiber, and possesses calcium and vitamin C that assist in losing weight.
You are able to consume 1 / 2 a glass of celery juice prior to eating your your meal to aid in cleansing your system. You might also include celery to greens or soups. An additional advantage of celery is that it is made up of apigenin, an all-natural substance that cuts down the potential risk of ovarian cancer in females.
The American Dietetic Organization expresses watermelon as being a excellent food to cut back fat around your belly. Watermelon consists of 91 % h2o and by consuming it at the start of an evening meal, it fills you up with out incorporating a considerable amount of calorie consumption in your meal.
In addition, it will keep you feeling full for a longer period and in addition assists in water retention. This juicy fruit is also abundant with vitamins B1, B6 and C, in addition to potassium and magnesium. It is really a excellent inclusion to your low-calorie and low-fat diet regime.
A fascinating review completed at the University of Kentucky stated that consuming two cups of watermelon juices every single day for 60 days decreases excess weight (particularly the unwanted fat across the stomach) without the need of adjusting muscle tissue. Frequent consumption of watermelon also lowers the potential risks connected with coronary artery plaque accumulation and heart disease.


For Immediate Release
Trolley Tour Taste of Yarmouth on November 8th
The Yarmouth Chamber of Commerce is pleased to announce the first annual Trolley Tour Taste of Yarmouth. This one-of-a-kind event will be held on Saturday, November 8th. Starting at The Cove and 4 Bros. Bistro in West Yarmouth, trolleys will take passengers around town various participating restaurants to “taste” a featured dish from 4 to 8PM. The trolleys will then drop attendees off at The Cove and 4 Bros. Bistro for a Dessert Tasting and 375th Birthday Party, celebrating Yarmouth’s significant anniversary from 8 to 10PM. The “After Party” will include desserts from several participating restaurants, a spectacular birthday cake and live entertainment.
Participating restaurants are 4 Bros. Bistro, Acapulco’s Mexican Family Restaurant & Cantina, Captain Parker’s Pub, DiParma Italian Table, Giardino’s Family Restaurant, The Optimist Café, Red Face Jacks Pub, Royal II Restaurant & Grill, Tavern 731, The Riverway Lobster House Restaurant, The Yarmouth House, and more being announced soon!
Tickets are $40 per person and can be purchased online at www.yarmouthcapecod.com or by calling (508) 778-1008. Thank you to the Presenting Sponsors of this event, The Cove and 4 Bros. Bistro, our Media Sponsor, Cape Cod Broadcasting, and our Passport Advertisers, Cape Cod Healthcare and the Cape Cod Irish Village.
• • • • •


Our Holiday Menu
We’re baking up all your favorite (vegan/gluten-free) treats for your holiday festivities this year – perfect for parties, events and gifting!
(EVERYTHING IS 100% VEGAN, GLUTEN-FREEE, AND DELICIOUS!)
1 DOZEN COOKIES
An assortment of our most popular Eatwell cookies!
Perfectly rich and moist you’ll be in cupcake heaven! Flavours: Chocolate, Vanilla, Chocolate Mint, Chai Spice
This classic breakfast or dessert is pure decadence! Warm in the microwave for 15 seconds for full-on cinnamon-y bliss!
PIES! PIES! PIES!
Our 8” pies are a hit at any function or dinner! Flavours: Dutch Apple, Chocolate Cream, Pecan
Yup. Vegan and gluten-free cheesecake. 8” of heaven. Add your own toppings or enjoy each mouthwatering bite as is!
& MUCH MORE
Have something in mind? Let us know what you’re looking for. As long as it’s vegan, gluten free, and delicious, we can bake it!
How to Order
Fancy a treat? Call or visit to place your order. All pre-orders require 48 hours notice and full payment.
Eat well. Do good.


Evolve Food Processing
Introducing Evolve Plant Sanitation Systems
The Evolve line of natural & non-toxic food-safe cleaners are the only choice for your facility. Why? Evolve saves you money. Formulated to minimize utility, labor, and chemical costs while dramatically reducing safety concerns.
Evolve products are also developed to assist compliance with the Food Safety Inspection Service (FSIS), the Food Quality Protection Act, FDA Food Code Book, OSHA and other guidelines.
Food Plant Sanitation
- Dairy, soft-drink, syrup, beer and juice beverage plants
- Chips, candy, confectioneries snack manufactures
- Sausage, beef, fish and poultry meat plants
- Egg and vegetable plants
Supermarket, Deli and Meat Counter Sanitation
- Food prep equipment
- Meat lockers
- Freezers and walk-in coolers
Download our complete brochure to find out more.Download English Brochure
Download French Brochure


It seemed like a good idea at the time: I thought it would be nice to post a recipe that I remembered from my childhood. Dream Cake –a recipe for what my mother and grandmother called ‘squares’– has strong associations with Christmas.
I inherited my mother’s first cookbook some time ago.
It was her only cookbook until the mid-1960s, and was heavily used around Christmas-time. My father even used it when preparing the roast turkey and stuffing.
I have made Dream Cake before –successfully– from a recipe found in The Uncommon Cook Book, published as a fundraiser for the Art Gallery of Windsor (Ontario) in 1980. However, I thought it would be fun to return to the recipe my mother used. I followed the instructions exactly as written.
Don’t try it! The cake was obviously raw after the recommended cooking time so I gave it ten more minutes. It sank in the middle as it cooled, apparently still under-cooked, but I had not expected it to be still quite liquid in the centre when I cut into it.
Fortunately I had lined the pan with parchment before putting in the cake ingredients. (I don’t like cutting in my non-stick pan.) I was able to transfer the cut cake on its parchment to a cookie sheet and bake it for a further 15 minutes at 350ºF. While darker on the edges than ideal, it was now cooked through and quite tasty.
If you want to make Dream Cake Squares, here’s the recipe I recommend from The Uncommon Cook Book.
I have made some pencilled changes in the book. I have made other changes as well when baking this, using golden (yellow) sugar for brown, substituting chopped pistachios for pecans or walnuts, using 1/2 cup shredded unsweetened coconut, and replacing the cherries/pineapple with 1/3 cup dried cranberries. (Hardly any changes at all.)
Cook’s tip: The mixture for the shortcrust base will look like coarse sand when it is properly mixed. I spread the mixture in the pan, level it, then pat gently into place.
If you are serving these square with an assortment of other Christmas cookies, the one inch squares are fine. If the Dream Cake is served on its own, two inch squares are better.


Featured Online Deals
PJ's Featured on-line Deals are for on-line orders only and do not match our call-in specials, coupons and vouchers. Please call us to get our monthly special, use coupons or use vouchers.
Traditional Hand Tossed Pizza
Gluten-Free and Thick Crust
Gourmet Pan Style Pizza
Oven Baked Pizza Subs
Pizza Subs include pizza sauce and mozzarella cheese
PJ’s Favorite Oven Baked Subs
Choose White or Wheat on Small Subs • Large Subs on White
Oven Baked Beef Subs
Oven Baked Chicken & Turkey Subs
Comes with marinara or a sauce of choice.


Uncle Alberts, Barnsley Pig Pork Crunch Review
Hairy Bar Snack Review: Upon opening the bag we notice a very plastic like smell. This overpowers the smell of the product.
The pieces are all massive and all very very light.
As you eat a piece there isn’t a flaky residue left in your mouth which we have noted before. We can’t taste any pepper in this brand of pork crunch, unlike Uncle Albert’s other varieties.
As you get to the bottom of the bag, there are a few small bits (small for pork crunch, but big for pork scratchings) and then loads of flaky dust!
The dust at the bottom is a little saltier than the rest of the bag, but it seems to dissolve upon eating.
Basically, these are pretty good, nothing to moan about, but sadly, unlike other Uncle Albert’s products, there’s not much to take your breath away!
Be the first to leave a review.


October 1st is World Vegetarian Day.
You don’t have to be vegetarian to celebrate World Vegetarian Day. Cutting out meat for one meal or for a whole day is a great way to celebrate World Vegetarian Day.
Here are some low-sugar vegetarian recipes you can make for World Vegetarian Day to celebrate.
Roasted Vegetable Pasta
Yummly provides this quick and easy vegetarian recipe you can make for lunch or dinner to get more vegetables into your diet. Find the full recipe here.
This BBC Good Food recipe provides a delicious vegetarian alternative to meat enchiladas. This recipe shows you can still enjoy your favourite dishes this World Vegetarian Day. Find the full recipe here.
Carrot and Sultana Scones
This Waitrose carrot and sultana scone recipe means you can also enjoy a sweet vegetarian treat for World Vegetarian Day. Although low in sugar, the scones are naturally sweet because of the natural sweetness of the carrots. Find the full recipe here.
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REAL BUFFALO JERKY: Wild West Jerky brings you the real deal in buffalo jerky. Made from choice meats, our product stands out from most market products. Try the most tasty jerky from real buffalo, instead of tuff utility bulls and cows. You will not buy another jerky ever again.
SUPERIOR MANUFACTURING PROCESS: We aim to bring you the most quality product on your plate by carefully tested processing techniques. Our jerky is hand-stripped in a medium thickness that appeals to everyone. All flavors come from dry rubbing our meat, ensuring rich and enduring tastes and aromas.
GREAT FLAVOR VARIETY: Choose from the great variety of delicious jerkies that Wild West Jerky offers. Try the honey BBQ buffalo jerky or one of the lemon pepper, Cajun style, mesquite, peppered, and teriyaki flavors. There's of course, the natural flavor buffalo jerky and we especially recommend our biggest seller, the Jalapeno buffalo jerky.
HICKORY SMOKED: Our meats are all woodsmoked with 100% hickory wood which brings out their natural sweetness as needed. We are extra careful in leaving a bit moisture at the end of our cooks to prevent unpleasant dryness and textures.
USA PRODUCED: We are proud to support the local market and economy. All our products are verifiably produced in the USA, straight from the Utah-based Wild West Jerky provider.


Easy Molten Lava Cake recipe – 70% Dark Chocolate
Its indulgent, its delicious and its easy to make! There is nothing better on a chilly winter night than snuggling up to a glass of red and this easy Molten Lava cake.
Cooking time: 10-12mins at 200C/180C fan
- 100g Butter – chopped (extra for greasing ramekins)
- 100g (at least) 70% Dark Chocolate – chopped
- 50g caster sugar
- 2 large eggs
- 20g self-raising flour
- Optional garnish to serve -Single cream or ice cream, icing sugar and raspberries.
Pair with Langmeil Valley Floor Shiraz 2015 from the Barossa.
- Turn oven onto 200C/180C fan/gas
- Grease 6 ramekins/moulds with butter and place on a baking tray.
- Put the chopped butter and chocolate in a microwave safe bowl and melt in 30 second bursts on a low setting stirring through until completely melted. Alternatively set up a double boiler (heat proof bowl over boiling water) and stir until smooth, then set aside to cool slightly for about 10 mins.
- In a separate bowl using electric beaters, beat eggs and sugar until pale and frothy.
- Gradually add the melted butter and chocolate from Step 3, to the egg mixture from step 4 until combined.
- Stir through the flour.
- Divide the mixture between the ramekins/moulds filling to ¾ full.
- If you are using these for a dessert later in the day, you can either put the prepared ramekins/moulds in the fridge or freezer until you’re ready to bake them. If cooking from frozen they will need a cooking time of 14 mins.
- To bake straight away place in the oven for 10-12 mins until the tops are just firm. They are deliberately slightly under cooked so that you get that running center when cut into. (If they over bake they will still taste delicious, but you won’t have a runny center, so best to be under than over. It’s a fine balancing act.)
- Once satisfied with cooking, let sit for 1-2 minutes and then slowly run a knife around the edge of each cake and turn out onto individual plates. Serving with cream or ice cream. If you don’t want to run the risk of turning out the cakes they will still taste great straight from the ramekin and you will save on dishes!! Always a bonus!
I like to pair my Easy Molten Lava Cakes with a glass of Shiraz. My preference and a crowd favourite is the Langmeil Valley Floor Shiraz 2015, which comes in my monthly Wine Selectors subscription. (Great value!)
If you’re stuck for dinner idea’s check out my Best Lasagna Ever recipe here.
Looking to make some extra money from home, read my article here.


There is nothing better than making a nutritious and wholesome meal for the entire family on one special night. The challenge many people face today is that they are too busy to cook healthy foods for their families. But that’s what makes this recipe so perfect because it’s not just a meal, it’s an entire cuisine. If you want to impress your family and friends with how good your meal is you should consider making these healthier casseroles for them. They are sure to please and will make every single member of your family and guests say “aww, I liked that.”
If you’re looking for ways to get your family eating healthier and eating less fat you should definitely look into these healthier casseroles. Even if you only choose to make one healthy casserole a week you will notice a change in the way your family feel overall. They will look forward to coming home from dinner and instead of getting the same old burger and fries, you will have the opportunity to prepare a healthier alternative. The entire family will appreciate this effort and will begin to eat healthier on a more regular basis.
If you’re looking for ways to get your family eating healthier and reducing the fat that they consume you should really look into these healthier casseroles. They will help you make the changes that you need to make and will give you some wonderful memories that you can cherish for many years to come. You can make these casseroles a staple of your weekly meal planning or you can alternate them with something else every once in a while. Either way you’ll love seeing your family eating healthier and reducing the fat that they consume.


Evaluation of two commercial dietary enzymeEvaluation of two commercial dietary enzymeproducts in broiler chicken fed reduced energydiets based on corn and soybean meal
R. Chalghoumi et al
- Riferimento: Large Animal Review 2020; 26: 31-37
- Abstract: This study evaluated the effects of two commercial enzyme products incorporated into reduced energy diets on growth performance, mortality and litter quality of broiler chicken. A total of 1620 7-d-old male Arbor Acres broiler chicks were randomly divided into 3 groups of 540 chicks each (60 chicks x 9 replications) and assigned to one of the following treatments: (1) cornsoybean meal based diet as control (C), (2) C with a 60 Kcal/kg AME reduction supplemented with NSP-degrading enzymes (Rovabio Excel) at 0.05 g/kg (D1), and (3) C with a 120 Kcal/kg AME reduction supplemented with multi-enzyme preparation (Natuzyme) at 0.1 g/kg (D2). There were 4 dietary phases: starter (d1-d7), grower (d8-d21), finisher 1 (d22-d28), and finisher 2 (d29-d37). The experimental period was d7-d37. Live body weight (LBW), daily weight gain (DWG), daily feed intake (FI), feed conversion ratio (FCR) and mortality rate were measured by production phase and for the whole rearing period (d1- d37). Production index (PI) and litter quality were also measured. No difference was seen between diets C and D1 during any stage or overall rearing period, showing that Rovabio Excel supplementation with reduced energy diet formulation completely compensated for the reduced energy amount. Natuzyme partially restored broiler performance equal to standard diet formulation, except for LBW which was lower (p<0.05) during all phases, DWG which was lower (p<0.05) on days 29-37, and FCR which was higher (p<0.05) on days 22-28 in Natuzyme supplemented group. Natuzyme supplemented diet produced lighter broilers with higher FCR at d 37 (p<0.05). Mortality and litter quality were not affected by enzyme supplementation. Rovabio Excel supplementation reduced the cost per kilogramme of live body weight. In conclusion, a 60 Kcal/kg AME reduced energy diet supplemented with Rovabio Excel had equivalent performance to a standard diet and provided the best economic result. This approach can be used to reduce the amount of primary ingredients needed to formulate poultry diets namely corn which is exclusively imported and consequentlty to decrease production costs.
- Specie: animali da reddito
- Anno: 2020
- Rivista: Large Animals Review
- Allegato: DOWNLOAD ALLEGATO


BEST INDIAN RESTAURANTS IN SWITZERLAND
Imagine yourself sitting in a restaurant nearby a beautiful lake with crystal blue water surrounded with lush greenery and having your favourite meal with your loved ones? Sounds amazing, right?
Well, Switzerland is called as “Heaven in Earth” as it has magical lakes, beautiful Swiss alps, waterfalls, mountains and many more. You can also find some best Indian restaurants here offering delicious dishes if you are craving for some Indian food. If you are planning for a Switzerland Tour Packages and looking for some best India restaurants, here is a list of restaurants where you can visit during your trip.
- Delhi House of Best Curry
In this restaurant they provide best Indian dishes including vegetarian, non vegetarian and even snacks. The vegetarian dishes include dishes such as idli sambhar, choley bhature, bhindi masala, rajma, paneer. They have dishes like fish curry, shrimp curry, lamb moghlai, chicken korma, butter chicken, chicken tikka masala, tandoori chicken and the snacks include potato fries, aloo tikki, paani poori, vada sambhar, chicken samosa, hara bhara chicken. The main dishes has biryanis, rices, platters and many more. They also have pizzas, momos, cold drinks and so on.
The restaurant functions from 11.00 am to 2.00 pm and 5.00 pm to 10.00 pm on weekdays and from 5.00 pm to 10.00 pm on weekends.
Explore the popular Turskish destinations
- Tandoor Haus
Here they provide authentic and best Indian cuisine and they have a great variety of North Indian food in both vegetarian and non vegetarian. Their atmosphere gives a relaxed, comfortable feeling and they offer a wide range of varieties biryanis, tandooris, starters and so on. Aloo ghobi, chicken tikka, veg biryani, chicken biryani, and so on.
The restaurant is open for lunch on Monday to Friday from 11.00 am to 2.00 pm and dinner from 5.00 pm to 10.00 pm on all days.
- Mango Indian Restaurant
This restaurant is located in the beautiful village called Gstaad and this place provides best and delicious Indian food. They have both north and south Indian foods and their menu includes Kerala veg curry, lamb curry, dal, butter chicken masala, naan, paratha, soup, salad, biryanis, and they also have hot beverages, soft drinks, smoothies, deserts such as cheesecakes, brownies, and more. Chicken tikka is a must try dish here.
- Kormasutra Indian Restaurant
The Kormasutra restaurant offers best Indian foods with unique ambience and delightful dishes. It is one of the popular Indian restaurants in Switzerland. Soups, salads, pakoras, samosas, chicken curry, beef, lamb, biryanis, tandoori are some of the non vegetarian dishes provided here. They also have vegetarian dishes like dal tadka, paneer makhani, rice, naan and so on.
The restaurant is open from 7.30 am to 10.00 pm on weekdays and 9.00 am to 10.00 pm on Saturday and closed on Sunday.
- Golden Indian Restaurant
This restaurant is located in the heart of Zermatt and they provide a variety of delicious dishes. They have delightful dishes such as prawn pakora, tandoori chicken, channa masala, palak paneer, lab curry, fish curry, roti, biryani, and deserts such as mango kulfi, gajjar halwa and they also have beers and wines.
The restaurant is open on all days from 12.00 pm to 9.30 pm.
- Restaurant Tamarind Hill
This is one of the popular Indian restaurant in Switzerland and it is located Zurich. They provide healthy, delicious and authentic Indian cuisines. Their menu includes amritsari machi, keema naan, lasuni mushrooms, potli paneer, chicken chettinad, duck madras, jeera aloo, malai kofta, biryani, thalis, gulab jamun, vegan cake and more.
These are few of the popular and best Indian restaurants you can find in Switzerland to satisfy your taste buds if you are craving for desi food.
Do not forget to check out the Switzerland tour packages from Pickyourtrail. Pickyourtrail offers some best tour packages and you can even customize your own package. So book your vacation with Pickyourtrail and make this trip a memorable one to cherish forever.


The Best Gift Baskets: Perfect for Any Occasion
Gift baskets are a versatile and thoughtful gift that can be customized to suit any occasion. Whether you're celebrating a birthday, anniversary, or simply want to show appreciation, a carefully curated gift basket is sure to bring joy to the recipient. In this article, we will explore the different types of gift baskets, occasions for gifting them, tips for choosing the best ones, DIY gift basket ideas, and popular gift basket brands.
If you're in the search for the best gift baskets , you're in the right place. Whether it's for a birthday or holiday, these one-of-a-kind gift baskets are versatile and guaranteed to please. Don't delay, explore our collection today.
When it comes to gift baskets, the options are endless. From gourmet delicacies to fruit assortments, there is a gift basket for every taste and preference. These thoughtfully arranged bundles of joy are not only visually appealing but also packed with delicious treats that cater to a wide range of interests.
Can't decide what to give to your loved ones on their special day? Nothing beats the perfectly curated gift baskets. San Diego’s premier online shop offers the absolute best gift baskets in town. It’s high time you browse their selection.
One of the most popular types of gift baskets is the gourmet variety. These baskets are filled with high-quality, gourmet goodies such as chocolates, cheeses, crackers, and nuts. They are perfect for food lovers and are often accompanied by a bottle of wine or champagne for added indulgence.
Fruit gift baskets are another great option, especially for those who prefer healthier alternatives. These baskets are filled with a variety of fresh fruits, such as apples, oranges, bananas, and grapes. They make for a refreshing and nutritious gift that can be enjoyed by all.
For the chocolate enthusiasts, there are gift baskets specifically dedicated to indulging their sweet tooth. These baskets are packed with an assortment of premium chocolates, truffles, and chocolate-covered treats. It's a guaranteed way to satisfy any chocolate lover's cravings.
Types of Gift Baskets
Gourmet gift baskets: These luxurious gift baskets are filled with indulgent treats such as gourmet chocolates, cheeses, crackers, and nuts. They are a perfect choice for those who appreciate the finer things in life.
Fruit gift baskets: Packed with a variety of fresh fruits, these gift baskets are a healthy and refreshing option. They are suitable for any occasion and are particularly popular during the summer months.
Chocolate gift baskets: A dream come true for chocolate enthusiasts, these gift baskets are loaded with an array of delicious chocolates, truffles, and other chocolate delights.
Wine and cheese gift baskets: Perfect for wine connoisseurs, these gift baskets combine the elegance of fine wines with an assortment of gourmet cheeses and accompanying snacks.
Coffee and tea gift baskets: Ideal for caffeine lovers, these gift baskets feature a selection of premium coffee beans, gourmet teas, and complementing treats.
Occasions for Gift Baskets
Make every occasion memorable with the finest gift baskets that San Diego has to offer! These are not just regular gift baskets, but the perfect blend of sophistication and the art of gifting. Don’t miss out, check them out today.
Birthday gift baskets: Surprise your loved ones with a birthday gift basket filled with their favorite treats and goodies. Personalize it with items that match their interests and preferences.
Exquisite and unique, the best range of gift baskets from our San Diego store, is simply irresistible. From gourmet food to sweet treats, the choices are endless. Embark on this gifting journey now, you'll not regret it.
Anniversary gift baskets: Make the day extra special with an anniversary gift basket that includes romantic items, such as chocolates, wine, and scented candles.
Get well soon gift baskets: Lift someone's spirits and help them feel better with a thoughtful get well soon gift basket filled with healthy treats, cozy items, and uplifting messages.
Thank you gift baskets: Show your appreciation to someone by gifting them a thank you gift basket. Add items that reflect their interests or hobbies, along with a heartfelt note of gratitude.
Holiday gift baskets: During the holiday season, gift baskets make for a festive and convenient present. They can be filled with seasonal treats, decorations, and even small gifts.
Tips for Choosing the Best Gift Baskets
Consider the recipient's preferences: Before choosing a gift basket, think about the recipient's likes, dislikes, and dietary restrictions. This will help you select a basket that they will truly enjoy.
Select a theme or specific items: Gift baskets can be tailored to specific themes or interests. Consider choosing a theme that aligns with the recipient's hobbies or preferences, or select baskets that focus on specific items, such as chocolates or spa products.
Check the quality and freshness of the products: It's important to choose gift baskets that are made with high-quality, fresh products. Read reviews and check for expiration dates to ensure that the recipient receives the best possible experience.
Read reviews and ratings: Before making a purchase, take the time to read reviews and ratings of the gift basket and the company that sells it. This will give you an idea of the quality and customer satisfaction.
Compare prices and value for money: While it's important to find a gift basket within your budget, also consider the value for money. Compare prices and contents of different baskets to make an informed decision.
DIY Gift Basket Ideas
Set the tone for a memorable celebration with the most superior gift baskets in and around San Diego. Laden with exquisite items, each basket is assembled with diligence and multifaceted attention to detail. Take the plunge, grab one for your beloved today.
Personalized gift baskets: Create a one-of-a-kind gift basket by personalizing it with items that hold sentimental value to the recipient, such as photographs, handwritten notes, or their favorite mementos.
The search for the ideally suited gift baskets ends here. Our online store in San Diego specializes in producing exceptional gift baskets that are perfect for every occasion. Don’t hesitate, secure your pick today.
Spa gift baskets: Treat someone to a relaxing spa experience at home with a DIY spa gift basket. Fill it with luxurious bath products, scented candles, and a plush robe or towels.
Guided by the principle of crafting unforgettable experiences, our San Diego store is reputed for offering the top-rated gift baskets tailored to the gift recipient's taste. Act now, explore the range before they go out of stock.
Movie night gift baskets: Gather all the essentials for a cozy movie night at home. Include DVDs or streaming service subscriptions, popcorn, snacks, and even comfy blankets.
Seeking a creative and thoughtful gift? Look no further. We pride ourselves on our selection of the highest quality gift baskets right from the heart of San Diego. Discover the joy of gifting with us today.
Baking gift baskets: For the aspiring baker, put together a baking gift basket with a variety of baking ingredients, utensils, and recipe books. It's a delightful surprise for any baking enthusiast.
Date night gift baskets: Create a special evening for a couple with a date night gift basket. Include items such as a romantic movie, candles, chocolates, and a voucher for a restaurant or activity.
Popular Gift Basket Brands
Harry & David: Known for their gourmet gift baskets, Harry & David offers a wide range of options made with top-quality ingredients.
GourmetGiftBaskets.com: With a name like GourmetGiftBaskets.com, you can expect an impressive selection of gourmet gift baskets to choose from. They offer unique and creative options for every occasion.
The Fruit Company: As the name suggests, The Fruit Company specializes in fruit gift baskets. They provide fresh and delicious fruit assortments to suit any taste.
Wine Country Gift Baskets: For those who enjoy a good glass of wine, Wine Country Gift Baskets offers a variety of wine and cheese gift baskets, perfect for wine connoisseurs.
GiftTree: GiftTree is known for its elegant and beautifully arranged gift baskets. They offer a wide range of options suitable for any occasion, from weddings to baby showers.


Valentine's Day has come and gone, and we had a special time. We were able to take a little weekend trip to my parents' house. We were able to spend time with them and also able to be part of a birthday celebration for my grandparents on my dad's side. My grandma turns 87 and my grandad turns 91 in February! We love them!
It was also fun to try some new recipes: oreo truffles and pink grapefruit gumdrops. I love candy; I have the most well-developed sweet tooth! Maybe this is also why I'm on a diet. Anyway, I also love baking; so making the candy was a fun way to spread a little Valentine happiness. I have no pictures of the candy, and the evidence has all been hidden away back at my parents' place. The only thing I can leave with is some additional info.
Here is the recipe for the oreo truffles. I doubled the recipe and dipped half in semi-sweet chocolate and the other half in white chocolate. I read a tip online that suggests freezing the shaped oreo candies before dipping to help them keep their shape. That seemed to really work! I never seem to have the melting discs on hand, so I just mixed a tablespoon of shortening with each package of chocolate/white chocolate chips before melting in the microwave. I did have to reheat the mixture about halfway through the dipping time.
The pink grapefruit candy recipe was from the February edition of Victoria magazine. Unfortunately there was a typo regarding the candy tempature, so I had to make a second batch after I realized what was happening! Let's just say the recipe should have read "213 degrees" instead of "113 degrees"! The second batch came out just fine; the flavor of honey with the pink grapefruit juice is a wonderful combination. Did I mention I love candy?


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Wrangler Shaved Beef Sandwiches are the ideal solution for busy work and school nights. The hearty sandwiches are not only filling, but they’re also super easy and quick to make. To mix things up, add spicy peppers or mushrooms. This take on the old Philly cheesesteak sandwich pairs well with chips, slaw, and salads. Makes two sandwiches.
14 oz shaved beef
¼ cup sliced onion
¼ cup sliced green bell peppers
¼ cup sliced red bell peppers
Cheese dip or provolone slices
1 tsp. coarse steak seasoning
French bread, sliced and slightly hollowed out
Drizzle skillet with olive oil. Once hot, add onion and peppers. Sauté until onions are slightly translucent.
Add beef and steak seasoning to the vegetables and cook just until done. Shaved beef is very thin and cooks quickly, so watch it closely.
Slice French bread and hollow it out to make a channel for the steak. Lightly spray with olive oil and toast under the broiler.
Place a layer of beef mixture on the bread and add a liberal amount of cheese, followed by another beef layer. Top and serve.


Multi-uses Airtight Rice Dispenser
About this item EASY TO USE:The rice bucket container has an automatic flip lid and a convenient measuring cup. The flip lid can be opened by simply clicking the Button, and the measuring cup can easily scoop out foo-d. MULTI-USES:The food storage box has a rice Large capacity . It is also suitable for storing grains, beans, sugar, flour, coffee, dried, pasta or pet food, etc. It has a wide range of uses. BPA-FREE FOO-D STORAGE CONTAINER:The airtight grain container is made of high-quality foo-d-grade PP material, which can store foo-d healthy and long-lasting. EXQUISITE WORKMANSHIP:The rice storage is stylish, with a unique appearance. The surface and edges are rounded and polished, which will not hurt your . SAVING SPACE:The rice container is designed with a flip cover and is completely airtight, which can block moisture in the ensure that the grain is dry. And it doesna t take up space, it can be placed on the countertop or cabinet to make the kitchen more orderly.


The food in the middle Ages was significantly simpler and natural. The medieval times food that was eaten by kings was more exotic and meat dishes were most often consumed by the kings and the nobility only.
Lower classes and peasants consumed simpler dishes and ate meats less frequently.
These foods also laid the foundations for the modern European cuisine.
Cooking involving the direct use of fire as stoves was not introduced until the 18th century.
Ovens were used instead but they were expensive to construct so they were used in large households and bakeries only.
There were communities that shared ownership of an oven for essential bread baking. Mostly the food was prepared using stew-pots.
The kings of middle ages were quite extravagant and expensive in their food choices.
Various provisions were entrusted to the squires of the kitchen, including the choosing and purchasing of food.
Food was served in the Great Hall of the Castle which was reserved for the distinguished and honorable guests.
The king sat on the high backed chairs while his noble guests sat on stools or benches around the table.
There were series of wooden planks with a number of steeped shelves. More number of shelves showed higher rank.
Finest pieces of gold and silver were displayed on the buffet and servants served from them.
The Jester was an entertainer during the middle ages who was a member of the court employed by the King to entertain his guests.
The Great table was the table in medieval castle where the food was served for everyone who lived in the castle.
The food was served in the room and servants ensured that the hall was clean and food was served properly.
Entertainment was also a major part in medieval castle life including music, plays, and jesters and dancing.
A jester was the main performer who wore bright colored costumes and hats.
Jesters typically had a variety of skills including music, dancing, storytelling, magic tricks and telling jokes.
The dining arrangements in the dining hall were based on the feudal system in which the status of the person dictated their position.
The lords’ dais was situated at a higher table and lower ranks were served food at lower trestle tables.
In a typical meal at a King’s table, the first course of food consisted of a stuffed chicken, a quarter of stag and a loin of veal which were covered in pomegranate seeds, sugar plums and sauce.
There was a huge pie surrounded by smaller pies forming a crown. Each pie contained meat containing a whole roe deer, chicken, pigeons, and rabbit covered with saffron and cloves.
A jelly was served representing the crests of the guests, cream covered with fennel seeds, cheese in slices and strawberries and plum stewed in rose water.
The last course consisted of fruits and sweet potatoes.
When the king was not engaged in warring or returned from a battle with a victory, he entertained his guests with feasts and medieval banquets at his castle.
The celebrations were held in the great hall of the castle with lavish feasts that went on all night.
The finest pieces of gold and silver were used during the buffet. There was also entertainment and music at medieval banquets to create jovial atmosphere.


International Week Food Tasting Event 2017
As a finale to International Week we held a food tasting event to which we invited parent/staff to bring in traditional food of a country to share with the rest of the school.
We had a very good response and some of our parents/children even made an extra effort and came in traditional clothes too.
We had fantastic weather and so were able to hold the event outside in the bright sunshine. Lots of parent attended along with their children to sample the whole range of food.


Our diet plan may help reverse diabetes by incorporating whole foods, lean protein, and low glycemic index carbohydrates.
Our diet plan can assist in reversing your diabetes by providing a structured and balanced approach to healthy eating. By incorporating whole foods, lean protein, and low glycemic index carbohydrates, our plan can help regulate blood sugar levels and potentially reduce the need for medication.
Book an appointment with our ditecian
Follow your regular diet plan
Keep Smiling, Just revers your Diabetes
What is Diet4Sugar
After joining DIET4life in the first month she lost 5 Kg because her main goal was weight loss.
he lost 15Kg and reversed her medical (Thyroid
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And then after 3rd month she was 65 Kg and fully cured her PCOD too.


Holgate Primary School Meals
All children in Key Stage 1 either bring a packed lunch every day or will have opted to receive a Universal Infant Free school meal as part of the Government entitlement for Reception and Key Stage 1 pupils (ask the office for more information). We currently operate “Family Service” meals for KS1 children where children have the first choice meal on the menu each day. Family Service aims to promote children eating together in a social environment, developing independence and encouraging good eating habits for the future.
In Key Stage 2, children bring their packed lunches which are taken to the classroom and subsequently transferred to the dining room during the morning. Water is available on the tables. For school meals in KS2, parents are encouraged to pay for school meals via ParentMail.
Please remember we do not allow fizzy drinks or sweets in lunch boxes and only chocolate covered biscuits are allowed.


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