Vegan carrot cupcakes
Carrots: They're one of my favorite vegetables to snack on because they're slightly sweet, crunchy, and packed with wonderful nutrients. But when baked into a wonderful carrot cake, things get a little more interesting.
I snagged the chance to bake for an Easter potluck a few months back and thought I would make carrot cupcakes, veganized and topped off with coconut whipped cream, one of my favorites. I loved the recipe so much that I made it again for this video, for my mom’s birthday cake (shown in the picture below) and many times after! This recipe was adapted from another vegan carrot cake recipe but I thought I'd cut down on the sugar by an entire cup, given that carrots often provide a sweet flavor anyways. Turned out perfect!
I've also linked a few brands in the recipe that I prefer to use for baking in the case you are unable to find some ingredients in bulk or are interested in the baking equipment used.
Carrot cupcakes recipe
Inspired by Vegan Carrot Cake
Makes twelve cupcakes
1 can full fat coconut milk
2 tablespoons flaxseed meal
1 cup grated carrot
1/2 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
2 cups flour
Chill the can of coconut milk overnight. One chilled, separate coconut cream into a separate bowl and keep it in the fridge while assembling the rest of the batter. This will be used for the coconut cream frosting.
Combine 2 tablespoons of flaxseed meal with 6 tablespoons of leftover coconut water. You may also use regular water. Let it set on the side for a few minutes.
In a large bowl, mix grated carrot, oil, vinegar, vanilla. Mix to combine, and add the flaxseed/coconut water mixture.
To the wet mix, mix in the sugar, salt, baking powder, baking soda, nutmeg, cinnamon, and flour. Mix until combined. If too sticky, add the rest of the coconut water or up to 1/2 a cup of water.
Prepare a cupcake pan by adding compostable cupcake liners -- this recipe can make 12 cupcakes. Spoon batter into each cupcake liner so that the batter is evenly distributed.
Bake at 350 degrees Fahrenheit for 20 minutes. The cupcakes are done if a fork is poked in and comes out clean.
To complete the frosting, take the chilled coconut cream from the fridge and add a bit of vanilla and sugar to taste. Beat with an electric mixer until stiff peaks form.
Once cupcakes are cool, frost the cupcakes and top with toasted coconut flakes, walnuts...whatever you like!


Custom Cut / Buying in Bulk
Buying in bulk for your freezer is a great way for households to stock up on our quality Beef, Pork, or Poultry at a discount! E-mail us for scheduling and inquiries. We are available to help you fill out your cut sheet to ensure that you will get the products you love from your animal!
Half & Whole Pigs
Available October through June! We offer the full variety of sausages, smoked meats, and cuts that we do in-house here at Mace Chasm Farm, and we will consult with you over your cut sheet as needed to help you make your selections!
$4/lb Whole Pigs
$4.50/lb Half Pigs
Half, Quarter, Whole Beef!
E-mail about availability & cut sheet! 100% Grass-fed Beef. Aged, cut, portioned, and packaged to your specifications! We do offer some special options - for those Bacon Burger lovers out there, we can add our own in-house Bacon Ends to make that for you. We also offer Beef Stock packaged in quarts from your bones.
Prices include basic cutting & packing;
Whole Animal - $5.25/lb
Half - $5.50
Quarter - $6
We raise two different breeds of chicken - one produces darker meat, and one more white meat. Both are raised the same way on pasture, moving daily, on a ration of (non-certified, organically grown) grains, and plenty of forage! We can part out and package the birds according to your preferences! For poultry orders over $100 you will receive a 10% discount - Whole Birds @ $4.50/lb, Parted out @ $5/lb.


The benefits of eating healthy Fresh Raw Fruits and Vegetables is so great that it has led health authorities like the National Cancer Institute, the American Heart Association, and the U.S. Food and Drug Administration to recommend that we eat at least 5-9 servings daily for better health.
Despite the growing medical evidence and all the resulting publicity, less than 10% of American adults eat at least 5 servings of fresh, raw fruits and vegetables daily. Those we do eat are forced to grow too quickly, picked before they are ripe, our soil is lacking the rich nutrients needed to pass along, and then when cooked leaving them with little benefits and no nutritional value at all. Largely as a result of our poor diets, Americans suffer a higher incidence of degenerative diseases like Cancer than any place else in the world. Why are these well known statistics not enough to convince most of us to be eating more fresh fruits and vegetables daily?
Go and check out this article on Eating Healthy for avoiding Breast Cancer! It is really good information.
Symptoms of Breast Cancer Awareness Month
– Breast Cancer – EverydayHealth.com


Foodie-heaven Everything with chips
Potatoes, of all things! Despite its Latin name solanum tuberosum, this South American Indian root vegetable hardly prompts thoughts of international cuisine.
But in the region where Germany, Belgium and the Netherlands come together, nothing could be further from the truth. Peeled and cut into sticks about 5 cm long and 5 mm thick, then deep-fried in hot oil until golden brown, potatoes transform into Pommes frites, patates frites or fritten – the national dish of the international region around Aachen, Liège and Maastricht. They’re eaten as a side dish or enjoyed on their own with mayonnaise, mustard or ketchup (or all at once!). It’s an undisputed fact that Europe’s gourmet chips are to be had in Belgium – even the Americans, with their French fries, admit that.
International cuisine at its best
In the region bordered by the Eifel, Mergelland and Ardennes uplands, though, international cuisine is more than a culinary expression of five cultures. As well as French-influenced haute cuisine, Rhineland vinegar-marinated beef and Limburg stoofpot, an influx of foreign creativity has created a wonderful mélange of tastes and possibilities, resulting in the region’s “best” Italian, Spanish, Greek, Turkish, Chinese, Persian and – recently – Russian restaurants throwing down the gauntlet to local chefs. Everything that tickles the palate is here in abundance and quality, and anyone who takes the time to find out more – and who knows that good food is worth every cent – will find delights beyond measure.
And you can find things here which you’d search long and hard for in other places you’d expect to find them – Greek kebabs for example. A rarity in Athens, but a-plenty in Aachen. Maybe it’s something to do with the age-old rivalry between Greece and Turkey, after all this is the Greek variation on the Ottoman döner – meat roasted on a spit.
The international community of Germans, Belgians and Dutch take this all in their stride. No need to worry: after all, it’s bound to be ordered with, Pommes, patates or fritten!
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Effortless and classic, these kebabs are best gently grilled over a throbbing mass of hot charcoal.
2 lbs boned shoulder of lamb, cut into inch cubes
some garlic cloves, crushed
A small handful of cumin seeds
Red onion, sliced
Chopped fresh flat-leaf parsley
Grate the onions into a colander set on a plate, sprinkle with salt, and leave to sweat for twenty minutes. Press the onions down with a spoon to extract all the juice, chuck the pulp and mix the juice with the garlic and the cumin seeds, roasted and crushed.
Stir in the lamb and marinade at room temperature for a few hours, then thread the meat onto skewers.
Sprinkle the pitta breads with water, and grill them on both sides for a minute.
Grill the meat for 2-3 minutes on each side.
Pop meat, onion and parsley into the bread, with a squeeze of lemon, and eat with both hands.
Yashim, the protagonist of four novels in the award winning detective series set in 1830s Istanbul, is more than a sleuth – he’s also a great cook. In his apartment in Balat he prepares some of the dishes for which the Turks, with their long Ottoman heritage, are justly famous: not for nothing is Turkish cookery described as one of the three great cuisines of the world, along with French and Chinese.
Yashim loves cooking, which gives him time and space to think, and readers seem to love his recipes just as much. Like a turban glimpsed on the street, a draft of sweet coffee or the slender shadow of a minaret, Yashim’s dishes help to recreate the flavours of Istanbul – its abundance of seasonal vegetables, fresh fish drawn from the waters of the Bosphorus and the Sea of Marmora, the ubiquitous soups and grilled lamb, the yoghurt and the spices that scent the air of the Egyptian Bazaar.
Each of the novels, beginning with The Janissary Tree, has figured several recipes perfected in the sultan’s kitchens – although the fish stew which appears in An Evil Eye, the latest in the series, is really a Greek fisherman’s feast, and the recipe for that – kakavia – can be found here on my blog.
Over the next few days I’ll be posting some new recipes for readers to try – maybe for some people they’ll suggest a break from turkey leftovers (I mean the bird, not the country)!
The quantities are not precise. As I wrote in Lords of the Horizons: A History of the Ottoman Empire: ‘The French emperor Napoleon III and his empress, Eugenie, spent a week in Istanbul as the Sultan’s guests in 1862. The Empress was so taken with a concoction of aubergine puree and lamb that she asked for permission to send her own chef to the kitchens to study the recipe. The request was graciously granted by their host, and the chef duly set off with his scales and notebook. The Sultan’s cook slung him out, roaring, ‘An imperial chef cooks with his feelings, his eyes, and his nose!’


Discovering Local Cuisine: A Culinary Journey in Beach Destinations
Beach destinations often offer more than just picturesque views and serene waters; they also serve as a gateway to unique culinary experiences. Exploring the local cuisine in beach destinations can be an exciting journey, where travelers not only discover new flavors but also gain insights into the cultural heritage of the region. For instance, imagine finding yourself on a secluded island with crystal-clear beaches and lush vegetation. As you embark on your culinary adventure, you stumble upon a small family-owned restaurant that specializes in traditional seafood dishes passed down through generations. This encounter becomes a catalyst for understanding the rich history and traditions associated with coastal communities.
Delving into local cuisine while visiting beach destinations provides an opportunity to explore the interplay between food, culture, and environment. Each destination possesses its own distinct gastronomic identity shaped by factors such as geographical location, historical influences, and available resources. By immersing oneself in this culinary exploration, tourists go beyond mere consumption; instead, they engage in an educational experience that broadens their perspective about the place they are visiting. Unraveling the stories behind traditional recipes or witnessing cooking techniques handed down from generation to generation allows travelers to appreciate the deep-rooted connections between locals and their land, ultimately fostering a deeper appreciation for cultural diversity.
Exploring Traditional Coastal Dishes
Imagine yourself stepping onto the sandy shores of a picturesque beach destination, the warm breeze caressing your face as you embark on a culinary adventure like no other. Local cuisine plays an integral role in immersing oneself in the culture and traditions of any given place, and coastal regions are no exception. From mouthwatering seafood delicacies to unique fusion dishes influenced by a rich history, exploring traditional coastal dishes opens up a world of flavors that reflect both the land and sea.
One fascinating example is found in the charming town of Mombasa on the Kenyan coast. Here, one can savor the popular dish known as “Pilau.” This aromatic rice-based dish combines fragrant spices such as cloves, cinnamon, cardamom, and cumin with succulent chunks of marinated meat or shellfish. The flavors mingle harmoniously to create a tantalizing taste experience that showcases the region’s diverse cultural influences.
To truly appreciate the depth of coastal cuisines worldwide, let us delve into some key characteristics:
- Freshness: Seafood takes center stage in many coastal dishes due to its abundance near these areas. The vibrant hues and delicate textures entice diners while also providing essential nutrients.
- Locally sourced ingredients: Coastal communities often rely heavily on what nature offers them. By utilizing local produce such as tropical fruits and vegetables, chefs celebrate indigenous resources while supporting sustainable practices.
- Bold flavors: Spices play a crucial role in elevating coastal dishes from ordinary to extraordinary. A blend of exotic seasonings gives each bite complexity and intensity that awakens the palate.
- Fusion cuisine: As regions develop through trade and colonization, their culinary landscapes become imbued with varied cultural influences. In coastal destinations where different cultures intersected over time, fusion dishes emerge – offering innovative combinations that showcase creativity at its finest.
By embracing these elements together with regional cooking techniques passed down through generations, coastal cuisines offer an authentic and captivating experience for food enthusiasts. Sampling these traditional dishes allows travelers to immerse themselves in the rich history, vibrant flavors, and cultural heritage of beach destinations.
Transitioning seamlessly into our next section, let us now embark on a journey where we explore the ocean’s bounty through sampling fresh seafood specialties.
Sampling Fresh Seafood Specialties
As we continue our culinary journey through beach destinations, let us now delve into the rich tapestry of traditional coastal dishes that have captivated locals and visitors alike. From vibrant fish tacos on California’s sunny shores to hearty bouillabaisse in Marseille, these regional delicacies showcase the unique flavors and cultural heritage of their respective coastal communities.
To truly appreciate local cuisine, it is essential to understand the ingredients and cooking techniques that define each dish. Take for instance the famous Ceviche de Camarón in Mexico’s Yucatan Peninsula. This refreshing appetizer combines freshly caught shrimp, diced tomatoes, onions, cilantro, and lime juice marinated together for hours until the citric acid “cooks” the seafood. The result is a tantalizing blend of tanginess and freshness with every bite.
- Savoring succulent lobster rolls by New England’s picturesque beaches.
- Indulging in crispy fried calamari along Italy’s Amalfi Coast.
- Delighting in spicy gumbo while overlooking Louisiana’s Gulf coast.
- Enjoying grilled sardines at a seaside taverna in Greece.
Coastal cuisines often celebrate an abundance of seafood due to their proximity to the ocean. Let us take a closer look at some beloved seafood specialties around the world:
|Japan||Sushi||Raw fish or other seafood served atop vinegared rice|
|Thailand||Tom Yum Soup||Spicy soup flavored with lemongrass, kaffir lime leaves, and Thai chilis|
|Spain||Paella||A saffron-infused rice dish cooked with various combinations of meat and seafood|
|Australia||Barramundi Fillet||Grilled or pan-fried fillets of the prized Australian fish|
These tantalizing dishes not only satisfy our taste buds but also evoke a sense of wanderlust and anticipation. The culinary exploration of traditional coastal dishes allows us to immerse ourselves in the vibrant cultures that have shaped these recipes over generations. As we continue on this gastronomic journey, let us now unveil the secrets of local spices used in these delectable creations.
Transition into the subsequent section about “Unveiling the Secrets of Local Spices”:
With our palates ignited by the diverse flavors encountered so far, it is time to delve deeper into the aromatic world of local spices that lend distinctive character to coastal cuisines.
Unveiling the Secrets of Local Spices
Sampling Fresh Seafood Specialties
Having explored the delectable world of seafood, let us now venture into another dimension of local cuisine in beach destinations: the vibrant and aromatic realm of local spices. In this section, we will delve into the secrets behind these flavorful ingredients that add depth and character to dishes.
Imagine yourself strolling through a bustling fish market by the shore, your senses captivated by the tantalizing aroma of freshly caught seafood mingling with an array of exotic spices. One such example is found in coastal regions where coconut-based curries are infused with a medley of spices like turmeric, cardamom, cinnamon, and cloves. These spices not only lend their distinct flavors but also offer various health benefits due to their rich antioxidant properties.
To further entice you on this culinary journey, here are some reasons why exploring local spices is a must-do experience:
- Aromatherapy for the palate: The fragrant combination of locally sourced spices creates an olfactory symphony that elevates every dish to new heights.
- Cultural immersion: By embracing local spice blends and understanding their significance in traditional recipes, you gain insights into the cultural heritage and history of the region.
- Enhanced nutritional value: Many spices used in local cuisines possess potent medicinal properties that promote digestive health, boost immunity, or provide anti-inflammatory effects.
- Taste bud awakening: Local spices can awaken dormant taste buds as they introduce novel flavor profiles that may be unfamiliar yet captivatingly delicious.
Now let us explore a few examples showcasing how different beach destinations incorporate unique spice blends into their gastronomic offerings:
|Destination||Spice Blend||Signature Dish|
|Goa, India||Vindaloo masala||Goan Fish Curry|
|Zanzibar||Pilau masala||Swahili Coconut Curry|
|Thailand||Red curry paste||Thai Green Papaya Salad|
As we conclude our exploration of local spices, prepare yourself for the next section where we will uncover the delights of indulging in exotic fruits and tropical creations. Get ready to embark on a sensory journey that celebrates nature’s bounties and showcases the vibrant colors and flavors found in beach destinations worldwide.
[Next Section: Indulging in Exotic Fruits and Tropical Delights]
Indulging in Exotic Fruits and Tropical Delights
Imagine strolling through a bustling market in a beach destination, your senses overwhelmed by the vibrant colors and enticing aromas wafting from every corner. In this section, we delve into the fascinating world of local spices that add depth and flavor to the culinary delights found in these coastal paradises.
To illustrate the significance of spices, let’s take a closer look at Zanzibar—a tropical island off the coast of Tanzania known for its rich spice trade heritage. Here, cloves reign supreme as one of the most sought-after spices. Used in both sweet and savory dishes, cloves lend their warm and aromatic essence to everything from spiced rice pilafs to delectable coconut-based curries. Their distinct taste creates an unforgettable symphony on the palate.
As you embark on your culinary journey along beach destinations worldwide, here are some key points to keep in mind:
- Spices tell stories: Each spice carries with it a unique history rooted in cultural traditions and trade routes. Exploring local markets not only introduces you to new flavors but also offers insights into centuries-old customs.
- Spice pairing is an art: The skillful combination of different spices can elevate a dish from good to extraordinary. Experimenting with various blends allows you to unlock tantalizing taste profiles that will leave your taste buds yearning for more.
- Health benefits aplenty: Beyond enhancing flavors, many spices boast impressive health properties. From anti-inflammatory turmeric to digestion-promoting ginger, incorporating these natural wonders into your diet can offer numerous wellness advantages.
- Sustainability matters: As global awareness about environmental conservation grows, supporting sustainable spice production becomes increasingly crucial. By opting for ethically sourced products or cultivating your own herbs and spices, you contribute positively towards preserving biodiversity.
Delving into the secrets of local spices provides an avenue for immersing yourself in diverse cultures while expanding your culinary horizons. With each bite, you’ll discover a new facet of the vibrant beach destinations—all through the magic of spices.
Next section: Indulging in Exotic Fruits and Tropical Delights
Immersing in Unique Culinary Traditions
Building on the indulgence in exotic fruits and tropical delights, our culinary journey now takes us to the vibrant local markets where a plethora of fresh ingredients await. These bustling marketplaces offer an immersive experience into the heart of beach destinations, allowing visitors to witness firsthand the diverse array of seafood delicacies that are integral to the local cuisine.
One such example is the renowned fish market in Phuket, Thailand. As you stroll through its lively aisles, your senses are immediately awakened by the sight and smell of freshly caught seafood. From succulent tiger prawns to delectable snapper, there is no shortage of options for seafood enthusiasts. Engaging with local vendors who proudly display their catches gives you a deeper appreciation for the importance of this industry in coastal communities.
To fully grasp the significance of these markets and understand why they hold a special place within beach destinations’ culinary culture, consider the following emotional triggers:
- The enticing aroma wafting through the air as you navigate through rows upon rows of colorful produce.
- The excitement that builds up when discovering hidden gems or rare ingredients unique to each locality.
- The sense of community fostered among locals as they gather at these markets, exchanging stories and recipes passed down through generations.
- The anticipation felt when tasting dishes made from ingredients purchased directly from these markets, knowing that every bite encapsulates both tradition and innovation.
|Excitement||Uncovering rare spices|
|Curiosity||Trying unfamiliar fruits|
|Nostalgia||Recalling childhood flavors|
|Satisfaction||Savoring a perfectly cooked meal|
Incorporating these elements into your culinary journey will undoubtedly leave an indelible mark on your experience. By exploring vibrant local markets and embracing seafood delicacies, you will gain a profound understanding of the interplay between culture, environment, and gastronomy.
As we continue our exploration of local cuisine in beach destinations, the next phase of our journey brings us to the fascinating world of culinary collaboration – Crafting Authentic Recipes with Local Chefs.
Crafting Authentic Recipes with Local Chefs
Transitioning smoothly from the previous section, where we explored the immersive experience of unique culinary traditions, we now embark on a journey to uncover the art of crafting authentic recipes with local chefs. To illustrate this point, let us consider the case study of a beach destination known for its vibrant food scene: Puerto Vallarta in Mexico.
One cannot talk about Puerto Vallarta without mentioning its iconic dish – ceviche. This popular seafood delicacy combines fresh fish or shrimp marinated in lime juice and mixed with various ingredients such as onions, tomatoes, cilantro, and avocado. Local chefs in Puerto Vallarta take great pride in their ability to masterfully balance these flavors to create a refreshing and tangy sensation for diners. By collaborating closely with seasoned chefs who have honed their craft through generations-old family recipes, tourists are offered an opportunity to delve into the secrets behind creating an outstanding ceviche.
To fully appreciate the richness of local cuisine while learning from talented chefs, it is important to understand some key aspects that contribute to the authenticity of dishes:
- Use of locally-sourced ingredients: The reliance on fresh produce grown within proximity ensures that each ingredient possesses optimal flavor profiles.
- Preservation of traditional cooking techniques: By adhering to time-honored methods passed down through generations, chefs maintain a connection with their cultural heritage while preserving distinctive tastes.
- Integration of indigenous spices and herbs: Incorporating aromatic elements unique to the region infuses dishes with robust flavors that capture the essence of local gastronomy.
- Emphasis on sustainable practices: With increasing awareness regarding environmental impact, many establishments prioritize responsible sourcing and waste reduction measures.
Let’s examine these aspects more closely through the following table:
|Locally-Sourced Ingredients||Freshness and quality enhance overall taste|
|Traditional Cooking Techniques||Cultural preservation meets culinary excellence|
|Indigenous Spices and Herbs||Unique flavors derived from regional influences|
|Sustainable Practices||Ethical choices that support the environment and local communities|
By immersing oneself in this culinary journey, tourists are not only treated to a delightful food experience but also gain insights into the cultural significance of each dish. The collaborative process between visitors and local chefs fosters cross-cultural exchange and appreciation for diverse gastronomic traditions. Ultimately, it is through these interactions that one can truly understand the depth of a destination’s cuisine, leaving an indelible mark on both palate and memory.
Incorporating authentic recipes crafted with local chefs completes the exploration of beach destinations’ culinary journey. Through hands-on experiences and engaging conversations, travelers delve deeper into the heart of a place by understanding its unique flavors, techniques, and traditions. So let us embark upon our next adventure – where we learn to create delectable dishes inspired by the treasures found within coastal paradises.


Breck’s Bistro & Pasta Bar is the culmination of years of recipe research, an appreciation for the freshest ingredients, and a taste for mouth watering flavor combinations.
Our inspiration is the celebration of Louisiana’s love affair with food. Every dish is prepared in our kitchens to the highest standards: The standards of the folks that know how to eat well.
At Breck’s Bistro & Pasta Bar you are invited to indulge all your senses. It is our privilege to treat you to an experience of interesting sights, energetic sounds, scrumptious tastes and heavenly smells. We want every occasion that you visit to be a special one.
Breck and his entire staff await your arrival. The place isn’t the same without you!


Tonight we plan to go out to dinner and see the lights of the city and take any last photographs. So, first we head back to our restaurant of choice, where we had our first meal - Cafe Rouge. I had my standard fare, but hubby tried something new. We've never had anything we didn't like at Cafe Rouge before, so I guess there's always a first time. Beef Bourguignon was not a favorite.
|Cafe Rouge Minute Steak|
|Cafe Rouge Beef Bourguignon|
|Regent Street Christmas Lights|
I may not get on again until Wednesday, since most of our day will be either at an airport waiting, or in the air. So, until next time....


Chocolate, chocolate and more CHOCOLATE. This cake is rich, moist, dense, fudgy, and – as if you couldn’t tell – filled with C-H-O-C-O-L-A-T-E. Then I went ahead and poured a professional looking and tasting Satin Chocolate Glaze over the top of it. Outta. This. World. When you see just how easy it is it makes it that much better! That glaze? Made in the microwave in under two minutes! This is not a joke, people. Best. glaze. ever. And the cake, ohhh, the cake. It’s like a brownie/cake all in one. Ice cream, homemade whipped cream and/or a TALL glass of ice cold milk is a MUST here!
When you need a showstopper of a dessert to dazzle your guests or you just want to spend a night at home with Netflix and drown your sorrows, this cake is IT. I pride myself on being somewhat of a chocoholic so I feel like you can take my advice on this one. If you’re cravings are sky high, this cake + glaze will fulfill your dreams and more! I was a wee bit skerrrd as I was throwing this one together as the batter seems way too thick to become an actual cake but I promise you it will. And, if you don’t want to take my word, check out the 4,598 reviews on Allrecipes where I found the cake recipe and 1,043 reviews for the glaze!
What is it about chocolate cake making all right with the world? Cut me a hefty slice of this baby, add an icy cold glass of 2% milk, the hubs and my yorkie for some snuggling along with some good ol’ fashioned Netflix binging and I’ll be the happiest girl in the whole wide world! Ok, speaking of Netflix, I need a new show ya’ll. I’m your typical Breaking Bad, Walking Dead (and now Fear the Walking Dead), The Killing, and all other intense murder/crime/drama show lover. What am I missing? I’m feeling a weekend full of laziness up ahead and need a new thriller + this cake to keep me company. Help a girl out!
- 1 (15.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- ⅔ cup vegetable oil
- ⅓ cup strong coffee (cooled)
- 3 eggs
- 1½ cups semisweet chocolate chips (regular or mini)
- 1 Tablespoon flour
- For the Glaze:
- ¾ cup semisweet chocolate chips
- 3 Tablespoons butter
- 1 Tablespoon light corn syrup (TIP: Spray your measuring spoon w/nonstick spray before measuring your corn syrup & it will slide right out!)
- ¼ teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and coffee. Mix the chocolate chips with the flour (this will keep them from sinking to the bottom of your cake).
- Stir chocolate chips into the batter pour into a well greased 10 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate or cake stand.
- For the Glaze:
- Once the cake is cool and has been inverted onto a plate, make your glaze.
- Add all ingredients except for the vanilla extract to a large pyrex (glass/microwave safe) measuring cup.
- Microwave for 45 seconds. Whisk or stir very well, until smooth. If needed, microwave in 15 second increments and stir in between until satiny smooth. Add vanilla extract and stir. Pour over cake while warm and enjoy!


Experience the taste of fun with Dippin’ Dots
Experience the taste of fun with Dippin’ Dots – The original beaded ice cream that has been served at your favorite fun places for more than a quarter of a century is now available at grab-n-go locations through the Dippin’ Dots Distribution Impulse Program. Imagine the possibilities! We use a combination of natural ice cream ingredients, the same found in conventional ice cream, and flash freeze it into tiny beads. Dippin' Dots is revolutionizing the way we think of ice cream.


(please remember some specials often do not make it through the day!
Pollo Asado 14.99
Fricase de Pollo 14.99
Bistec Salteado 16.99
Asopado de Camarones 19.99
(Shrimp and rice casserole) served with maduros only!
Tilapia & Shrimp in creole sauce 21.00
Liver with Peppers & Onions 14.99
Snapper fillet in spicy garlic sauce 26.00
Caribbean spiced Sea bass with Mango Salsa 23.00
Salmon Criollo 18.99
Regular Flan, coconut flan
FRESH GUAVA JUICE, MANGO OR PAPAYA
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The food scene in Florida is as diverse as it is delicious, with a range of eateries serving up mouthwatering dishes from every corner of the world. One gem, in particular, has caught our attention here at Bestbrands – the Wah Lay Chinese Take Out Restaurant. Known for its A Hui cuisine, this eatery is a must-visit spot for those who enjoy the rich and varied flavors of traditional Chinese cooking. The magic lies not just in their flavors, but in the experience of picking up your favorite Chinese takeout from a place that truly respects its culinary heritage.
Wah Lay Chinese Take Out Restaurant
If you’re seeking authentic A Hui cuisine in Florida, then look no further than Wah Lay Chinese Take Out Restaurant. This hidden gem stands out from the crowd with its dedication to providing customers with a taste of the extraordinary. Their menu is an exploration of A Hui culinary traditions, emphasizing high-quality ingredients and expert preparation. Each dish is a harmonious symphony of flavor, with delicate spices and sauces enhancing the natural taste of the ingredients.Wah Lay is not just a restaurant, it’s a testament to the rich tapestry of Chinese culinary traditions. The talented chefs take immense pride in their work, ensuring that each dish not only tastes sublime but is also presented with an attention to detail that showcases the artistry inherent in A Hui cuisine. It’s clear that the restaurant values authenticity and quality, combining age-old recipes with modern techniques to create dishes that are deeply satisfying and undeniably delicious.Whether you’re a fan of traditional Chinese food or are eager to experience new and exciting flavors, Wah Lay Chinese Take Out Restaurant offers something for everyone. It’s a place where you can explore a menu that’s both familiar and surprising, where time-honored traditions meet contemporary flair. Every bite is a journey into the heart of A Hui cuisine, a unique culinary adventure that’s sure to leave you wanting more.Conclusion:
Address: 6941 Miramar Pkwy, Miramar, FL, USA
Phone number: (954) 966-3768
- Monday: Closed
- Tuesday: 11:00 AM – 9:30 PM
- Wednesday: 11:00 AM – 9:30 PM
- Thursday: 11:00 AM – 9:30 PM
- Friday: 11:00 AM – 10:00 PM
- Saturday: 11:00 AM – 10:00 PM
- Sunday: 2:00 – 9:00 PM
In conclusion, if you’re in Florida and yearning for a culinary experience that’s a little out of the ordinary, then Wah Lay Chinese Take Out Restaurant is the place to go. This restaurant has managed to carve out a niche for itself in Florida’s bustling food scene by offering an exquisite taste of A Hui cuisine. The dishes are prepared with love, respect for tradition, and an innovative spirit, creating a food experience that’s both nostalgic and new. So, next time you find yourself in the Sunshine State, make sure to drop by the Wah Lay Chinese Take Out Restaurant. Your taste buds will thank you.
Alan Brown, born on February 1, 1993, is an acclaimed male author with a specialization in journalism. An alumnus of The University of Texas at Austin, one of the country’s leading institutions, Alan has not only achieved his degree in journalism but also honed his talents in this demanding field.


Chocolate designed to fit your lifestyle choices
The Bellaberry Chocolate 100g Chocolate will exceed your most demanding expectations, whatever they are.
If you’re after something tasty for your vegan friends, our 70% Dark ‘Emergency Chocolate’ is the perfect choice. Please note, other choices are milk chocolate and not vegan friendly.
Why choose this product:
All you’ll need is love but a little chocolate now and then doesn’t hurt.
Choose ‘Emergency Chocolate’ for your vegan Friends.


1. Benefits of Adding Melon to Your Smoothie
Adding melon to your smoothie not only enhances the flavor, but it also provides a range of health benefits. This refreshing fruit is packed with essential vitamins, minerals, and antioxidants that can support your overall well-being. Whether you choose watermelon, cantaloupe, or honeydew melon, incorporating them into your smoothie can be a delicious and nutritious addition to your diet.
1. Hydration: Melons have high water content, making them an excellent choice for maintaining hydration levels. Including melon in your smoothie can help quench your thirst and keep you refreshed, especially during hot summer months or after an intense workout.
2. Nutrient-rich: Melons are a rich source of vitamins A and C, which are essential for supporting immune function and promoting healthy skin. Additionally, they contain B vitamins, potassium, and magnesium, all of which play crucial roles in various bodily functions, including nerve function and muscle contraction.
3. Weight Management: Melons are low in calories and high in fiber, making them a great choice for those looking to manage their weight. The fiber content helps you feel full for longer, reducing the chances of overeating. Including melon in your smoothie can help satisfy your sweet tooth without sacrificing your health and weight management goals.
How to Incorporate Melon into Your Smoothie
There are numerous ways to incorporate melon into your smoothie creations. Here are a few ideas to get you started:
1. Classic Watermelon Smoothie: Blend fresh watermelon chunks with a splash of lime juice and a handful of mint for a refreshing and hydrating summer treat.
2. Melon-Berry Fusion: Combine cantaloupe or honeydew melon with your favorite berries, such as strawberries or blueberries, for a burst of antioxidants and natural sweetness.
3. Tropical Delight: Blend watermelon or cantaloupe with coconut water, pineapple chunks, and a squeeze of lemon for a tropical-inspired smoothie that transports you to a beach getaway.
Incorporating melon into your smoothie routine can provide numerous health benefits while adding a delightful burst of flavor. Experiment with different melon varieties and combinations to find your favorite smoothie recipe. Remember to use fresh, ripe melons for the best results. Stay tuned for more exciting smoothie ideas and ways to promote a healthy lifestyle!
2. Getting the Perfect Cookie Texture in Your Smoothie
- 1 ripe banana
- 1 cup almond milk
- 1/4 cup rolled oats
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon honey
Smoothies are a delicious and convenient way to pack in nutrients, and adding the perfect texture can take them to the next level. If you are a fan of cookies and smoothies, why not combine the two? This recipe will show you how to achieve the perfect cookie texture in your smoothie.
Start by gathering your ingredients. A ripe banana will add sweetness and creaminess to the smoothie. Almond milk will give it a smooth texture, while rolled oats and almond butter will give it a cookie-like consistency. Don’t forget to add some cocoa powder and honey for that extra hint of chocolatey goodness. Lastly, a teaspoon of vanilla extract will bring all the flavors together.
To make the smoothie, simply combine all the ingredients in a blender and blend until smooth. If you prefer a thicker texture, you can add more rolled oats. For a sweeter taste, add an extra drizzle of honey. Once blended, pour the smoothie into a glass and enjoy as is or top it off with some crushed cookies for an added crunch.
3. Exploring Melon and Cookie Pairings
When it comes to pairing flavors, melons and cookies may not be the first combination that comes to mind. However, the contrasting tastes and textures of these two treats can create a delightful flavor experience.
One interesting melon and cookie pairing is watermelon with shortbread cookies. The refreshing, juicy sweetness of the watermelon complements the buttery, crumbly texture of the shortbread cookies. This combination is perfect for a summer dessert or a light snack.
Another unique pairing to try is cantaloupe with oatmeal raisin cookies. The subtle musky and slightly sweet flavor of the cantaloupe pairs well with the chewy, spiced oatmeal raisin cookies. This combination is a great way to enjoy a healthy and satisfying treat.
For a more adventurous combination, try honeydew melon with chocolate chip cookies. The subtle sweetness and mild flavor of the honeydew melon contrasts beautifully with the rich, chocolatey goodness of the chocolate chip cookies. This pairing is sure to please any chocolate lover.
4. Melon and Cookie Smoothie Recipes to Try
The Perfect Combination of Melon and Cookies
When it comes to smoothies, the combination of melon and cookies might not be the first one that comes to mind. However, this unexpected pairing can create a deliciously sweet and indulgent treat. Whether you are a fan of refreshing watermelon or the unique flavor of honeydew, there is a melon and cookie smoothie recipe out there just waiting to be enjoyed.
Watermelon and Oreo Cookie Smoothie
One popular recipe that combines the freshness of watermelon with the decadence of Oreo cookies is the Watermelon and Oreo Cookie Smoothie. To make this delightful drink, simply blend together chunks of juicy watermelon, a handful of crushed Oreo cookies, and a splash of milk or yogurt. The result is a creamy and fruity concoction that will satisfy your craving for something sweet.
Honeydew and Ginger Snap Smoothie
For those who enjoy the subtle sweetness of honeydew melon, a Honeydew and Ginger Snap Smoothie might be more to their liking. This recipe calls for blending honeydew chunks with a couple of ginger snap cookies, a squeeze of lemon juice, and a bit of almond milk. The ginger snap cookies add a hint of warmth and spice to the smoothie, making it a perfect choice for a chilly evening or as a comforting dessert.
Cantaloupe and Shortbread Smoothie
If you prefer the rich taste of cantaloupe, try the Cantaloupe and Shortbread Smoothie. This recipe combines the velvety sweetness of ripe cantaloupe with the crumbly texture of shortbread cookies. Blend together chunks of cantaloupe, a couple of shortbread cookies, a drizzle of honey, and a dash of vanilla extract. The result is a smoothie that is reminiscent of a delicious summer dessert.
In conclusion, experimenting with unique smoothie combinations can be a fun and delicious way to enjoy fruits and cookies together. The melon and cookie smoothie recipes mentioned above provide a refreshing twist to the usual fruit-based drinks. So go ahead, try one of these recipes and treat yourself to a delightful combination of fruity sweetness and cookie indulgence.
5. Tips for Serving and Garnishing Your Melon and Cookie Smoothie
1. Choose the Perfect Melon
When making a delicious melon and cookie smoothie, it’s important to start with a ripe and flavorful melon. Look for melons that are heavy for their size and have a sweet aroma. Watermelon, cantaloupe, and honeydew are all great options for this smoothie. To enhance the flavor, you can also add a squeeze of fresh lemon or lime juice to your melon before blending.
2. Get Creative with Garnishes
Garnishing your melon and cookie smoothie can take it from ordinary to extraordinary. Consider adding a sprinkle of crushed cookies, such as chocolate chip or gingersnap, on top of the whipped cream. You can also add a slice of fresh melon, a mint leaf, or a drizzle of honey to add visual appeal and extra flavor to your smoothie.
3. Serve in a Fun Glass or Bowl
Presentation is key when it comes to serving your melon and cookie smoothie. To make it even more enticing, serve the smoothie in a colorful glass or bowl. Mason jars, tall glasses, and smoothie bowls are all great options. Consider adding a colorful straw or a wooden spoon for an extra touch of style.
4. Don’t Forget the Ice
To ensure your melon and cookie smoothie is chilled and refreshing, be sure to add ice to the blender when you’re blending the ingredients. The ice will not only help cool down the smoothie but also give it a nice and creamy texture. If you prefer a thicker smoothie, you can use frozen melon chunks instead of ice.
Remember, these tips are meant to enhance the presentation and flavor of your melon and cookie smoothie. Experiment with different combinations of melon and garnishes to find your own unique twist. Enjoy your refreshing and satisfying smoothie!


Wilsons Traditional Fish & Chip Shop is a family business based in Chingford East London and are dedicated to providing quality. We get the best fish from our trawlers caught from sustainable fishing grounds.
Our potatoes are the highest quality grown locally especially for us. All our products are prepared on the premises, using the latest technology to ensure we serve you a healthier product.
We are proud of our award winning fish and have recently received the 5 star Seafish Award and The 2012 National award for Fish and Chip Shop of the year, top 5 listing for the London and South East.
Click here to read more
At wilsons quality Fish & Chips come first.


This site is dedicated to one of the most precious human invention - the magic beverage named COFFEE! For all the coffee lovers we've collected some interesting facts about coffee and coffee business and history. And so... Thai cuisine is the national cuisine of Thailand. This made Thai as the cooking tradition with most dish that successfully made it to the list. Non-glutinous rice (Oryza sativa) is called khao chao (lit. The traditional recipe for a rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications. These venues have a large display showing the different dishes from which one can choose.
The first coffee crops were planted in the eastern part of the country. In 1835 the first commercial production was registered with 2,560 green coffee bags that were exported from the port of Cucuta, near the border with Venezuela. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal. Today, however, most Thais eat with a fork and spoon. They often feature as a garnish, especially with one-dish meals. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal. The production of these sectors went into period of decline when the respective bonanza of their international prices terminated, hence a true industrial consolidation was prevented.
The crisis that affected the large estates brought with it one of the most significant changes of the Colombian coffee industry. Simplicity isn't the dictum here, at all. Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese. Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). They are similar to the Teochew mee pok. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies.
The National Federation of Coffee Growers of Colombia is a non-profit business association, popularly known for its "Juan Valdez" marketing campaign. The federation was founded in 1927 as a business cooperative that promotes the production and exportation of Colombian coffee. It currently represents more than 500,000 producers, most of whom are small family owned farms. The federation supports research and development in the production of coffee through grants to local universities and through federation sponsored research institutes.
Many dishes that are now popular in Thailand were originally Chinese dishes. They often feature as a garnish, especially with one-dish meals. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Simplicity isn't the dictum here, at all.
The federation also monitors production to ensure export quality standards are met. The Federation was founded with three objectives: 1) to protect the industry, 2) to study its problems, and 3) to further its interests. The Juan Valdez branding concept was developed in 1981 to distinguish 100% Colombian coffee from coffee blended with beans from other countries. The trademark made its first TV appearance in 1983 featuring a country farmer carrying coffee on his mule.


Sharing Food and Making Friends
Here’s a great idea for sharing food in community with others: get a bunch of people, many of whom are strangers to one another, together in a kitchen and give them cooking assignments in small groups, with the result being a big, delicious meal that everyone eats together.
This is Frugal Foodies, a Bay Area group that brings people together to cook and eat in community. Founded by J Moses Ceasar in 2005, Frugal Foodies has thrived since then in Berkeley and San Jose. Menus vary (according to the site’s blog, a recent evening was an experiment in veganism) but are always vegetarian and mostly organic.
My friend Margaret went a couple weeks ago and came back glowing with great things to say about how it works and how much fun she had. I hope to try it soon and report back on another fun way to share food.


Healthy cooking tips for National Nutrition MonthMar 6, 2019
By Nilo H. Sultani, MS, RD
Clinical Dietitian, Carondelet St. Mary’s Hospital
March is National Nutrition Month. If you want to eat a healthy diet, you’ll need to do more than choose the right foods. It’s also important to prepare foods in a healthy way.
There are many different methods to cut cholesterol, trim fat and reduce calories without sacrificing taste or spending all day in the kitchen. Cholesterol is only found in foods that come from animals, like meat and dairy; while saturated fat is found in foods that come from animals and also tropical foods, like coconut or palm oils. Choosing more plant-based foods can help reduce your cardiovascular risk. Here are a few tips to help you serve more savory dishes that are both heart smart and nutritious:
The way you prepare foods is just as important as the foods that are being prepared.
- Roast using a rack so the meat or poultry does not sit in its own fat drippings.
- Baste with fat-free liquids such as wine, tomato juice or lemon juice instead of pan drippings.
- Stir-fry in a wok with vegetable stock, wine or a little bit of peanut oil.
- Grill or broil with a rack to allow fat to drip away from the food.
- Steam foods in a basket over simmering water.
- Poach chicken or fish by immersing it in simmering liquid.
- Sauté with a nonstick metal or coated pan over high heat.
- Use nonstick vegetable spray, a small amount of broth or wine or a little bit of oil rubbed onto the pan using a paper towel.
You can make your favorite recipes more heart healthy by substituting certain ingredients to reduce fat, cholesterol and sodium.
- Use beans in the place of meat for healthy protein and fiber without any cholesterol or saturated fat. Just remember to rinse well if using canned beans.
- Instead of heavy cream, use evaporated fat-free milk.
- Replace sour cream with low-fat cottage cheese and low-fat or nonfat yogurt.
- Instead of shortening, use olive or canola oil.
- Swap a whole egg for an egg white plus unsaturated oil, or cholesterol-free egg substitute.
- Trade whole or two-percent milk for one percent or skim milk.
- Exchange canned vegetables for fresh or frozen vegetables.
- Switch to low-fat cheeses.
- Use lower-cholesterol meats, such as beef round, sirloin, loin and ground beef that is 15-percent fat or less or ground turkey and chicken breast with the skin removed.
Now that you have prepared a mouth-watering, heart-healthy entrée, don’t be tempted to add on butter, sauces or dressings that can be high in cholesterol and saturated fat.
Instead, try some low-fat flavorings to spice up your meal, such as salsa, horseradish, herbs (oregano, basil, cilantro, thyme, parsley, sage and rosemary), spices (cinnamon, nutmeg, pepper and paprika), mustard, catsup, and reduced fat or nonfat mayonnaise, yogurt or soy sauce.
Click here for more health tips and healthy recipes!


The fresh combo of strawberry and basil is delicious - add vodka and you've already got the start of a tasty cocktail. We're taking it one step further by mixing in some kombucha. This healthy carbonated beverage makes a lower sugar option as a mixer than most processed juices out there. Plus, all the positive health benefits of kombucha outweigh the booze and make this guilty pleasure less guilty, right?
There's nothing more refreshing than a sea breeze in your hair and the smell of the ocean. While most gin usually evokes wintery, pine filled surroundings, we find this aptly named drink reminds us more of a day at the beach... and we love it.
In honor of Mezcal week and the launch of our Oaxacan Excursion Bundle, we teamed up with Ilegal Mezcal to make this simple, but delicious, recipe. Aptly name "Love Your Neighbor" because in these tough times we're all about spreading the love. As they say in Oaxaca, SALUD!
When the summer ends and the nights start cooling down, it's the perfect time to go camping. Sitting by the fire on a brisk fall night is a great excuse to camp and we love the smell of the smoke in our hair. Our friends at Outwesty Camper Vans sent us this tasty recipe, best enjoyed off the beaten path - which you can travel to in one of their awesome vintage Westies.


1 db Ben & Jerry´s Caramel Sutra (465ml) + 1pcs B&J´s Moo-Phoria Peanut Butter Cookiedough 465ml + 2pcs Redbull 0,25l
Ben & Jerrys Ice Cream
Ben & Jerry’s Chocolate Fudge Brownie Ice Cream 465ml
Chocolate ice cream brownie cake crazy. Appetizing brownie cakes are made at Greyston Bakery, New York, which provides work and training for its disadvantaged workers.
Ben & Jerry’s Cookie Dough Ice Cream 465ml
The most popular product in the Ben & Jerry’s family since 1986. The perfect encounter with vanilla ice cream and chocolate cake pieces.
Ben & Jerry’s Strawberry Cheesecake Ice Cream 465ml
Appetizing strawberry cheesecake flavored ice cream with strawberry pieces and rich biscuit vortices.
Ben & Jerry’s Caramel Chew Chew ice cream 465ml
An unmissable ice cream for caramel fans! Creamy caramel ice cream with swirling caramel sauce and majestic butter caramel pieces.
Ben & Jerry’s Peanut Butter Cup ice cream 465ml
Irresistible peanut butter ice cream with a delicacy made from peanut butter hidden in a cocoa robe.
Ben & Jerry´s Caramel Sutra 465ml
A meeting of creamy caramel and creamy cocoa flavored ice cream, fooled by a thick caramel swirl.
B&J´s Netflix&Chill´d 465ml
Netflix & Chill’d ice cream is the perfect choice for watching movies in the evening. Peanut butter ice cream with sweet and savory pretzels and cocoa brownie cakes.
B&J´s Moo-Phoria Peanut Butter Cookiedough 465ml
The Moo-Phoria Peanut Butter Cookie Dough with peanut butter ice cream chocolate cake pieces is a real euphoric experience for any ice cream lover.
Ben & Jerrys Ice Cream Vegan
Ben & Jerry’s Vegan Peanut Butter Cookies Ice Cream 465ml
Unbelievable, but every ingredient in this ice cream is vegan, mouth-watering vanilla ice cream with swirling peanut butter sauce and crispy chocolate chip cookies.
B&J´s Netflix&Chill´d VEGAN 465ml
The vegan Netflix & Chill Ice Cream with peanut butter flavoring, sweet and salty pretzel flavored wordsticks and cocoa brownie cakes is guaranteed to be a major supporter of evening entertainment, while also being a true environmentally conscious choice.
Ben & Jerry’s Chocolate Fudge Brownie ice cream VEGAN 465ml
Vegan cocoa ice cream with crazy cocoa brownie pieces is the best choice for true chocolate lovers!


Lunch & Dinner at Chez Roux
We serve lunch and dinner seven days a week and welcome non-residents.
"French classical cuisine with a flair and lightness, using local product as much as possible."
|Sample Lunch Menu »|
|Lounge Menu »||Wine List »|
EVERY FOUR WEEKS, ONE DIFFERENT LUNCH MENU PER WEEK
The best and freshest produce prepared by our exceptional chefs. Heavenly dishes, edible pictures of Summer.
- The daily lunch menu is great value with dishes starting from £5 and it also being available as part of our dinner, bed and breakfast package
- The Chez Roux a la carte menu is available for lunch and dinner seven days a week
- The lounge menu is served seven days a week from 12 till 10pm
- We are happy to accommodate dietary requirements on request
- Please note that prices and menus may vary
- Please contact the hotel should you wish further information
The Roxburghe Hotel and Golf Course offers a fine selection of wines to accompany your lunch or dinner and can offer a stock of fine malt whiskies and cognacs to complete an enjoyable meal.


It’s no secret that a diet rich in vegetables, fruits and healthy proteins is good for us! The saying “you are what you eat” really couldn’t be more true! While learning about herbalism, it’s impossible to not also look at our regular diet and wonder how the chemicals, nutrients and micronutrients of the bulk of the food we eat play a role in our overall health. Everyday, we make a choice to eat nutrient dense foods or processed sugary foods. This effects us not only on a physical level but a mental and emotional one as well. More and more, science is showing us how connected our body systems are and the critical role that our diet and lifestyle play in keeping illness at bay. We may be predisposed for certain conditions, but our lifestyle can often be an epigenetic trigger turning on a genetic switch that could have remained off.
Naturally, most of us would probably desire to live not just a relatively long life but a healthy one. As the medical industry has improved, so has life expectancy for the most part over the last one hundred years. Unfortunately, for many of us, the quality of life has not improved. We are living longer but with chronic and debilitating disease and that’s not any way to truly live and enjoy our valuable time. When we suffer from disease it effects not only ourselves but our families and the wider world when we have less energy and time to give to those we love or charitable causes. Believe it or not, it’s never been easier to grow our own food from home. I’ve highlighted a lot of permaculture and edible landscaping foods that once you get started, will typically be very low maintenance that I truly believe anyone is capable of growing!
Each food will have an introduction and history as well as interesting facts, its benefits with cited evidence based studies, methods of use and considerations, how to grow and harvest successfully as well as at least one easy recipe. Visit the section about “Plant Allies” to read about the collective use of both herbs and food to ward off specific ailments.
You may be interested to also read: (Coming soon…)
Easiest Permaculture Plants to Grow
Easiest Container Plants to Grow
● Each topic links back to my patreon account where access hinges on a minimum monthly donation of $1 a month through paypal. Please bear with me while this list is under construction and evolving.
● No statements here are aimed to diagnose or treat any illness. I’m not a doctor. I’m not a homeopath. I’m not suggesting use of any specific herb or food to cure any specific diagnosis or illness. I’m simply an herbalist, who has organized and shared information about herbs, food, scientific studies and culinary recipes that are otherwise publicly available. Many herbs and foods in general interact negatively with medication and independent research and discussions with our doctors are critical. Remember that often, and out of necessity, scientific studies go where the financial support exists. Perspective and context is important. Many studies may be biased based on financial interest, were conducted on animals and not on humans as of yet or have a small sample size. Most medicinal herbs and some foods are not recommended during pregnancy or nursing due to lack of sufficient studies.
● As a general reminder, where we get our herbs or food is incredibly important. It’s best to grow our own but when we can’t, it’s important to make sure we’re purchasing from sustainable and cultivated sources. Many plants are suffering from over harvesting or increased disease caused by mass production.
● Everything here is my original written words and not to be copied or reproduced without my permission. Thank you for respecting my time, years of research and work that went into herbalism and the capability of being able to share it with you.
Lemon and Lime


What’s surprising to me is that Whole Foods’ marketing team must realize their brand includes an inherent expectation that a healthy food market will be run with healthy ethics. Smart brand people would understand that their brand runs the risk of higher than normal damage if Whole Foods becomes perceived as an evil empire. And brand people would be savvy to the reality that perception on these issues will outweigh reality so they need to be quite savvy.
Yet Whole Foods just can’t seem to control themselves. The latest example comes as they start a major expansion into the Portland market which included this billboard.
This billboard looks innocent enough… But look carefully into the lower right of that photo. You will see a store called “New Seasons”. This isn’t just any New Seasons store – but it’s the first ever…the store that started their dramatic rise in Portland.
As a regular shopper at this New Seasons, one billboard convinced me that Whole Foods is a badly managed brand and may be seeking the title “evil empire”. Still, I figured this was a single shot over their bow – that they wouldn’t be dumb enough to make this region-wide.
But they have. I have seen, and have heard about, billboards all over Portland right next to New Seasons stores and on the critical roads approaching the stores.
Before you observe “but that’s just business” remember the additional expectation that falls on Whole Foods – to run a wholesome business. They clearly are failing to live up to that expectation with tactics like these.
Even more, they attacked a store which is valued with pride by Portlanders. Like Whole Foods, New Seasons is a “healthy foods” operation and, even better, a local success story. It has tremendous Portland loyalty. So it makes sense that Whole Foods thinks they need to steal customers (they are pretty desperate if these billboards are any indication). But is this heavy-handed attack the right approach in Portland? Why not steal them by offering a better product?
Heavy handed tactics haven’t worked for other companies in Portland. Maybe we are extra finicky here in our neck of the Northwest.
Walmart still struggles to get stores into significant areas of Portland (like our neighborhood). Why? Because they’re Walmart and we’re Portland.
And Einstein’s Bagels recently bought a local bagel shop then junked the name, junked their menu, junked their superb boiled bagels, and ended up closing all the outlets they’d bought (and most likely also lost any wholesale client’s they’d picked up). Their goodwill in the market evaporated faster than the magnesium flash in a science experiment.
So now we have Whole Foods putting on their “Wolf of Wall Street” act – they didn’t even add a sense of humor to that billboard!
These tactics in our local market are quite dissonant with the “wholesome” image that their brand needs. And that is bound to hurt Whole Foods (already suffering under their “Whole Paycheck” reputation) in Portland.
It may not matter. Because New Seasons has them beat. New Seasons isn’t cheap – but I’ve found that they’re not as expensive as Whole Foods. They have an excellent assortment of goods. A tremendous bakery and prepared foods operation. The owners even raise their own milk cows and have built an organic milk brand. But even better, they stock a very clever mix of product – including some low priced, daily use goods from more traditional grocery brands like Western Family. (So you can shop at New Seasons to feed your kids and yourself without breaking the bank with expensive Muesli for all.)
New Seasons is admired locally because they are interesting. They are local. They respond quickly to what our market wants. And the employee’s aren’t just local residents — they are empowered to do the smart, good things you’d expect in Portland. And my understanding is the employees are treated very well and with respect.
I’m definitely not suggesting that Whole Foods live by some mythical standard of marketing purity. But they need to better respect the core brand expectations they live under. There are vast numbers of ways to succeed in competing with New Seasons that don’t involve pissing off their core consumer.
And if I was an investor I’d want Whole Foods to get a better grip on reality. Because right now it looks like they may not be smart enough to grasp their excellent opportunity in the Portland, Oregon market. Sad.
Copyright 2014 – Doug Garnett – All Rights Reserved
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Profile for TXsheepRaiser
|Interests||Agriculture Consumer Science major at Tarleton State university. Been feeding sheep since 2007
human treadmill modifications: http://mylamb.org/thread.php?return=&threadNum=35872
Husker spray info: http://mylamb.org/thread.php?return=week&threadNum=36093&catNum=2
Famous Gail Christian Drench
You can substitute the drench in place of water, if not feeding wet, just drench them with it. 10oz a feeding, 3 to 4 time a day.
one 12 oz. can of condensed milk..24 oz. of water (use the milk can)
4 oz. honey
4 oz. mazzola corn oil
4 oz. decaf. chocolate flavored Ovaltine (if you are subject to drug test, be sure it is decaf. because of the caffeine) if you can't find decaf then use vanilla or strawberry flavor they will work fine.
Mix with blender, or mixer, hand ladle into storage containers. This will make about one gallon because of the raw egg, store in refigerator or ice chest with ice at the shows
Start about two weeks before show by giving them 10 oz. 2-3 times daily.
If you feed wet feed, then simply pour 10 oz. twice per day over their grain ration.
If they are under finished are really stale, you can feed 10 oz. 3-5 times day (24hrs.).
It will really bring back their top over the rack and loin. Lambs that have a gut, I would recommend cutting their grain ration in half about week before show. Then give them 10 oz. of the egg recipe 3-5 times per day. In most cases they will lose their gut and their tops will handle fresh. Some lambs or goats may scour...if that happens...just back off on the amount of drench fed and give 36 cc of Pepto Bismol (12 cc syringe 3 times) they will dry up real quick. Some may bloat, again back off on the amount fed, dissolve 3-4 Alkaseltzer tablets in warm water, about 2 ounces, drench, they will be down in a matter of minutes. This drench has been used successfully for about 25 years.
Electrolyte Replacement Drink
Electrolyte drink like a store bought Gatorade, Power-ade, etc.
1 quart boiled water
2 tbsp. honey or 10 tsp sugar (I try to use brown)
1/4 tsp. of salt or a ¼ tsp. of Calcium Chloride (and no salt)
1/4 tsp. baking soda
1/2 package of Kool-aid for color and flavor (your choice)
Can be kept in refrigerator for 24 hours, and then a new batch should be made. We freeze all of our drenches and defrost and use as needed. They all travel and keep better if we are going to be gone for days to jackpots etc.
I think this from JB Massey. I haven't used it, so can't say how well it works.
• ½ gallon water
• 2 8oz Blue Ribbon Electrolyte
• 2 bottles (1000ml) concentrate Amino Acid
• 2 drench guns full (120 ccs) Propyline Glycol
• 120 ccs Dyne
• 8 oz NRG plus
Give 120 ccs 2 times daily for 7 days. Can give up to 3-4 times per day.
Keep refrigerated. Will be pinkish in color
Getting Lamb to eat when their off feed
Mix 4 ounces buttermilk with about 4 ounces yogurt. Drench with 2 ounces twice a day. Take grain away completely, and feed hay in small amounts several times a day along with the drench, to get the stomach back on track. Gradually add grain back, 1 cup or ¼ lb a feeding the 1st day (if you have the time to feed small amounts every 3-4 hrs}
You need to find the cause of this lamb being off feed..how ever, 10 oz. 3 times per day of the egg shake will also help hold him together, you can drench him with it.


Grating machines for cheese factory
The Cavecchi firm manufactures grating machines for cheese factory. Discover the range of the machines here. since 1920. quality. contact info. grating machines. dairy machines. service. Browse through catalogue Video. HP 20 grater. Hourly production rate: 1200/1500 kg: Length: 2300 mm: Width: The 12 Best Rotary Cheese Graters to Prepare the Cheesiest Any chef will agree that the necessity of a cheese grater in any kitchen is undeniable. When it comes to grated cheese, we can easily find grated Parmesan at the local stores, but is that all that there is to cheeses? Definitely not! You might be thinking that this article is about cheese graters, and you ... The 12 Best Rotary Cheese Graters to Prepare the Cheesiest Recipes Read More How To Shred Your Own Cheese - Grate Your Own Cheese Shredding 8 ounces of Cheddar takes less than 2 minutes using the large holes on a box grater. If you want to use the shredding disk of your food processor, it will literally take you 10 seconds ...
Custom Cheese Packaging
custom cheese packaging. The cheese market has seen steady growth with increased consumption of high fat and protein diets. By upgrading your packaging from unprinted shrink film or hand-labeled vacuum bags to fully printed, custom resealable pouches or wrappers, you’ll add convenience and longevity to your customer experience while upleveling your brand. Shredded Mozzarella Cheese - Puck Arabia Shredded Mozzarella Cheese The choice of most pasta ingredients is up to your own taste. But there is a key ingredient that brings your favorite ingredients together and gives an exceptional taste that melts in your mouth. Used Cheese Shredder for sale. Excalibur equipment & more MO-3657, GROTE 200-D-100 STAINLESS STEEL COMMERCIAL CHEESE SHREDDER. Model: 200-D-100 ERC #: MO-3657 Job #: 069 Additional Notes: MACHINE CAN TAKE 20 LB BLOCKS OF CHEESE, 2500 TO 4500 LBS. OF CHEESE PER HOUR, 6" BELT, 12" x 10" TALL CONVEYOR OPENING, NO SHREDDING WHEEL OR CONVEYOR...
Food processors rely on the Model CC-DL to shred, slice, strip cut, or granulate a variety of products including cheese, potatoes, other vegetables/fruits, cooked meats, and pet food. It features a large 32-inch diameter cutting zone enclosure to promote a higher capacity and diminish product build-up. Trick for Grating Mozzarella - How to Grate Mozzarella One of the more frustrating things while prepping a grilled cheese or pasta—cheesy stuffed shells alert—with mozzarella, is when you grab your block and start shredding on a cheese grater, and ... Cheese grating machine - All industrial manufacturers - Videos automatic cheese grating machine FS40-M. automatic cheese grating machine. FS40-M. General features Designed for speed and lower throughput (under 6000 lbs/hr or 2700 Kg/hr) Compact footprint Entry level price point Ergonomic at lower throughputs Stand-alone or integrated solutions Industrial designn.
Cheese dicer for both soft and hard cheese Cabinplant
The cheese block is conveyed uniformly, resulting in a precise and clean cut and ensuring optimum handling of each cheese block. The cheese dicers can be supplied either as individual machines or as components of complete lines, e.g. a cheese dicing/shredding line for pizza topping. Cheese Shredding Machines? - Prep Equipment - Pizza Making But you know, if you really dig shredding the cheese, a good food processor works very well. I've no experience with the kitchen aid attatchment, but I'm sure it works well too. I would get whichever one takes up the least amount of room, be it a food processor that you can use to do other things in (such as make fresh sauces) or as an attatchment to a mixer. cheese shredder gepecotech 5.0 out of 5 stars. 31 product ratings. - Norpro 4-Sided Stainless Steel Box Cheese Carrot Food Grater Shredder 8.25"/21cm. C $13.60. Top Rated Seller. Top Rated Seller. List price: Previous Price. C $20.29 33% off.
10 Best Vegetable Shredder and Slicer 2020
A vegetable shredder is a kitchen tool that helps to cut and slice vegetables into even, long and thin strips. You can even make vegetable noodles and pasta with a vegetable shredder. As the vegetable shredder is gaining more demand in the market, we are here to provide an unbiased review and also efficient ways to ... Cavecchi - Machines for cheese factory since 1920 cavecchi - machine for cheese factory since 1920 Cavecchi machines are the product of three generations of straightforward designs, sturdy construction and ongoing improvements. Since the very beginning, family technicians have visited customers' production facilities and have studied, perfected and checked the movements and components of the machines that leave the factory. 8 Best Cheese Graters of 2021 - Top-Rated Box and Electric Our top pick is the Cuisinart FP- 13DM, which has a 13-cup capacity and makes quick work of shredding cheese and is also excellent at shredding carrots and apples for cakes, or slicing onions and ...
The 3 Best Hand Held Cheese Graters
So for shredded cheese-lovers, this is an especially useful tool to have around the kitchen, and it's less than $20 to boot. 3 Best Rotary Cheese Grater. ZYLISS Classic Cheese Grater. Bread Machine - Cheese Bread - Bread Dad The cheese topping on this “abstract art” cheese bread loaf is certainly a conversation starter. The keys to this recipe are shredded cheese, Italian herb seasoning and butter. Your family will love this cheese bread because it is a delicious bread for sandwich lunches. It is soft and tender. Bread Machine Cheese Bread with Baked Cheese ... Home - Hällde Pizza topping. Use HALLDE to prepare pizza toppings! Slice, dice, shred, grate and julienne the vegetables to be used... . Slice onions, bell pepper, mushroms, tomatoes etc. Grate the cheese. It’s easy and fast with HALLDE and you save a lot of time! More Videos.
cheese and happiness. they really do go hand-in-hand well, we like to think so. and sure, we might be a little biased but it really is the little things in life, like a slice of tasty cheese, that brings the biggest smiles. from a hot toastie on a cold morning to a cheesy pasta bake at home, our cheese always brings the happy. Home [www.pawsitivepooch.ca] www.pawsitivepooch.ca solutions. Service, Spare Parts, Engineering, Manufacturing; Washing, Treatment, Dewatering, Pealing, Coring, Segmenting, Shredding, Cutting, Slicing, Processing Home Deville Whether the company is a small dairy that produces cheese blocks and needs a cheese cutting machine for shredding, cubing, or dicing into specific profiles, or a large provider of prepared foods that requires shredded, sliced, or diced cheese, meat, fruits, or vegetables in their final product.
Urschel Laboratories, Inc.
Machines: Shredders. Model CCX-D Shredder. Model CC-DL Cheese Shredder. Model CC-D Shredder. Machines: Shredders. Our Most Popular Machines. Affinity® CD-L Dicer. Affinity® Integra-D Dicer. TranSlicer® 2520 Cutter. Affinity Integra® Dicer. AFFINITY® Dicers. Model CC-D Shredder. www.pawsitivepooch.ca - Shredding & Dewatering TIMO’s integrated industrial shredder and grinder separator FDS series machine is a good assistant on separating the food/organic waste from the municipal solid waste(MSW) which container various solid waste, such as plastic, paper, fabric, etc. FDS series integrated industrial shredder and grinder separator machine is also a good assistant on separating packing food waste from super market ... It's On. Deals on Electric Cheese Graters www.pawsitivepooch.ca Shop Cheese Shredder Plastic Rotary Cheese Grater Cheese Cutter and Slicer (Random) Newegg $ 12.35. CONNEXITY "coyote_sc" SLEI. SLEI Graters For Kitchen ，Cheese Grater Vegetable Slicer, w/ 5 In 1 Blade，Easy To Clean Rotary Grater Shredder，For Fruit, Nuts, Biscuits,Vegetables Wayfair $ 72.99.
Cheese Packaging Machines Bagging, Wrapping & More
Our cheese packaging machines are specifically designed for bagging, wrapping and container filling whole, grated, shredded, shaved, sliced and crumbled cheese. Our cheese packaging solutions include flow wrapping cheese slices, premade pouch packaging solutions for shredded cheeses, vertical form fill and seal bagging for cheese curds and bulk bagging for wholesale cheese requirements. Turbo Systems - World Leaders in Depositing, Filling Turbo Systems were established over 50 years ago and have now become one of the world's leading manufacturers of Food Processing Equipment. The wide range of processing equipment available from Turbo Systems is the result of extensive research, development and testing. Several industry sectors benefit from our ability to process liquid and semi-solid materials. Cheese Processing & Packaging Equipment Solutions HART HART Design & Manufacturing Strives to be. a premier, world-class solution provider in the cheese processing and packaging equipment industry. Customers in Canada are using HART Design’s processed cheese, natural cheese, and cream cheese equipment. Customers in the United States are using HART Design’s processed cheese, cream cheese...
How to Grate Cheese Without a Grater LEAFtv
Cut even 1/2-inch strips of cheese lengthwise using a sharp knife and a cutting board. Keep the strips together, but turn the cheese 90 degrees and lay it on its side. Cut these strips into halved 1/2-inch strips in a direction perpendicular to your previous cut. Keep the strips together. Turn the cutting board another 90 degrees. New/Used Dairy Equipment Schier Company (918) 321-3151 New & Used Dairy Processing Equipment. Schier Company Inc. supplies new and used dairy processing equipment and cheese-making equipment to suit any need or process. Since 1988, we have helped dairy farmers, fluid milk producers, commercial kitchens, cheese producers, ice cream producers, and many more find the exact dairy equipment they need at ... Complete solution for packaging of shredded cheese with Shredding and mixing tumbler The packaging line begins with a cheese grater, the result of which is picked up by a belt that automatically reads the flow of received cheese, adding anti-caking (usually potato starch) in the correct proportion with respect to the reading of the received cheese flow.
CHEESE SHREDDING MACHINE
Hari Krishna Techno(India) Rajkot (Gujarat - India), Contact : +91-9428264944 / +91- 8000111612Inquiry Time 10.00 AM to 6.00 PM ... CHEESE Dairy Processing Handbook Cheese is a milk concentrate, the basic solids of which consist mainly of protein (actually casein) and fat. The residual liquid is called whey. As a rule of thumb, the casein and fat in the milk are concentrated approximately 10 times in production of hard and some semi-hard types of cheese. No strict definition of the concept of cheese is ... T42 — TURBO SEPARATOR Model T42 details to share. Our model T42 is the flagship of depackaging systems for pre-consumer food waste streams. It has the ability to process from 10-30 ton per hour depending on the products. The horizontal shaft has 56 flat paddles that work together to split, separate, and convey. ...
THE CHEESE CHOPPER: World's Best All-In-One Cheese Device
The Cheese Chopper is a revolutionary new way to slice, shred, and store your cheese with ease - get the perfect slice every time! Continue Pre-Ordering Here! Created by Tate Koenig (Mr. Cheese) Tate Koenig (Mr. Cheese) 2,249 backers pledged $100,436 to help bring this project to life. Dairy / Cheese - Shred & Dice Systems — Loos Machine Features. Accept and breakdown 500 lb. barrels, 640 lb. blocks, 40 lb. or les blocks, and/or accept product directly out of the brine. 2-way cutting or online shred cutting capabilities. Integrate cheese blend stations. Salt, cellulose, natamaycin, and other inline application equipment. Inline weighing systems. CHEESE SHREDDER, CHEESE GRATER, MOZZARELLA CHEESE Hari Krishna Techno(India) Rajkot (Gujarat - India), Contact : +91-9428264944 / +91- 8000111612Inquiry Time 10.00 AM to 6.00 PM ...
5 Best Electric Cheese Graters for 2021
If you're on the hunt for an electric cheese grater, we recommend that you upgrade to an even more versatile kitchen gadget: A reliable food processor.. Although these kitchen tools are more commonly associated with chopping onions or dicing tough root veggies, most food processors actually come with heavy-duty shredder and slicer attachments that can easily help you chop up your cheese. Cheese Packaging Machines Cheese Filling Packaging Cheese Packaging Solutions. With options such as Ultrasonic sealing, zipper applicators, and vffs baggers that meet USDA/3A sanitation standards, our rugged, sanitary, vffs bagging machines are an ideal choice for cheese packaging applications. National Cheese Packaging, Processing & Manufacturing Co. You may not know us by name, but you know us. Great Lakes Cheese supplies 25 percent of all the packaged cheese consumed in America. We're known for our outstanding quality, customer service, innovation, dedicated employees and business partnerships. Our team members help make us an industry leader. GLC is focused on generations, not quarters.”.
The Cheese Chopper All-In-One Store, Slice & Shred
Safely Shred That Ched. The Cheese Choppers grater handle makes shreddin' that golden cheddar a piece of cake. Never again will you scrape your knuckles as you struggle to clean a bulky box grater. The Cheese Chopper grater head can be wiped out with one easy swipe or thrown in the dishwasher for easy cleaning. How to Use a Spiralizer for Cheese, Chocolate, Butter, and This is a spiralizer—a Spirooli, to be www.pawsitivepooch.ca's a $25 kitchen gadget that turns vegetables such as zucchini, potatoes and rutabaga into spaghetti-like ribbons. People are going nuts for ... Industrial Shredder Manufacturer SSI Shredding Systems What We Do. SSI Shredding Systems designs & manufactures 1, 2, 3 and 4-shaft industrial shredders & systems, primary reducers and transfer station compactors. For nearly 40 years we have manufactured thousands of systems, from the simple to the unique. We are a group of highly dedicated and ...
Reiser Cheese Dicing & Shredding Holac Cheese Dicers
The AUT 200 can produce small, medium and large cubes, strips, flakes, or shreds, outputting up to 8,000 lbs. per hour. Holac IS 350. The Holac IS 350 is a compact, inline, high-speed cheese shredding machine developed for whole blocks. Its innovative loading of whole cheese blocks in combination with a ... A Guide to the Food Processor Blades and Discs You’re Not The shredding disc, sometimes called the grating disc, sits on top of the bowl rather than in it. You put food through the feed tube on the lid and it hits the disc first, which shreds it, before falling into the bowl of the food processor. Shred carrots quickly and efficiently for carrot cake, cabbage for ... Electric Cheese Grater - News & Reviews On Cheese Graters! The Presto 02970 Pro Saladshooter is one of the most popular user rated electric cheese graters currently available on the market. It comes with a decent retail price, and has... . Comments Off. on Presto Pro SaladShooter Slicer Review. 15 September, 2014.
Packaging solutions for the cheese industry Link Pack
While grated and petal cheese products are often sold in rigid plastic containers, the most common packaging for shredded cheese are bags and pouches, also referred to as flexible packaging. Shredded cheese baggers can be classified in 3 main categories: Vertical Form-Fill-Seal Baggers (VFFS), Horizontal Form-Fill-Seal Baggers (HFFS) and Pre-Made Pouch Baggers. Paper Shredders Officeworks Shredders. Destroy sensitive and confidential documents at home or in the office using a shredder from Officeworks. Our range of shredders, from lightweight options to commercial grade, will help you protect yourself and your business from identity theft and fraud. Browse our shredders ... China Cheese Packaging Machine, Cheese Packaging Machine China Cheese Packaging Machine manufacturers - Select 2021 high quality Cheese Packaging Machine products in best price from certified Chinese Packing Machine, Packing Machinery suppliers, wholesalers and factory on www.pawsitivepooch.ca
Food Processing Equipment Manufacturer US UK
24 West Larsen Drive - Fond du Lac, WI 54937 | 920.921.4760 Unit D3 Sapphire Court, Isidore Road, Bromsgrove, Worcs B60 3FL United Kingdom | +44 1527 888030 Reiser Cheese Packaging Repak Horizontal Form/Fill Repak Horizontal Form/Fill/Seal Packaging Machines. Forming method reduces material costs. Produces packages with exceptional seal integrity. Built for sanitation and access for maintenance. Repak manufactures a new generation of horizontal form/fill/seal equipment for food packaging. The machines are used for all types of cheese ... FS40-A Sanitary High Capacity Industrial Cheese Shredder High capacity up to 14,000 pounds or 350 40-pound cheese blocks per hour. USDA and WDATCP accepted. No pre-cubing of blocks required, maximizing productivity, and minimizing labor. 15HP 2-speed or 20HP variable speed motors available. All components are quick release for fast setup, dismantling, and maintenance. Easy sanitation and maintenance.
Cheese & Dairy Ilapak
In the demanding cheese and dairy packaging industry, Ilapak's ultra hygienic packaging machinery ensures exceptionally reliable hermetic seals - even in modified atmosphere (MAP – Modified Atmosphere Packaging) applications - without compromising on high performance throughput. We offer the widest range of innovative reclosable systems in the market, ensuring ease of use for consumers and ...


The only thing not great about O+O Sicilian Kitchen and Bar in Santa Monica was finding the place. Waze announced my dining companion and I had arrived, but we still couldn’t find it after 10 minutes of walking up and down Ocean Blvd. We started to leave when we ran into a group of people who were also looking for it. They had friends on the phone who were at the restaurant who swore it really existed and we were just a half black away. I’m glad we did not give up the hunt.
Even on a dark, cold and rainy night, somehow a restaurant full of people had found O+O. The place was packed. After having a needed glass of Tuscany wine to unwind from our trek, we relaxed into the warm and friendly neighborhood atmosphere of the Italian family style eatery, where large groups had pushed together tables, and many families with children were dining together.
The menu featured modern Sicilian cuisine with a California flair, with dishes such as fennel and blood orange salad, fried olives, squid ink linguine and vegetarianna artichoke and eggplant pizza. As a charcuterie aficionado, I was happy to see a selection of cold cuts, and for my starter I had the persimmon and prosciutto salad. The meat was satisfyingly salty, and the burrata perfectly creamy soft.
It’s a good thing I didn’t eat lunch that day, because after the generously portioned salad, I was already feeling full, and I was wondering if we should have ordered the second course, the restaurant’s popular classic meatballs, but we were glad we did.
The meatballs lived up to their promise, of being classic. They tasted just like my mom’s meatballs from my childhood, the ones she would make for the progressive dinner parties, that percolated all day in the crockpot in their rich tomato sauce with basil, and pecorino.
For the main course, I ordered the breaded swordfish, which was previously a special, but because but it became so popular they put it on the menu. It was light and tasty, served with romaine, arugula, fennel, and cherry tomatoes. A delicious and perfectly cooked dish.
To finish off our meal, we enjoyed the trio selection of ricotta, pistachio and chocolate cannoli, which were fresh and just the right size to not be overly filling after a three-course meal.
The food made this place worth finding, but clearly by the size of the crowd, the restaurant was not as hidden as we thought. In fact, the crowd was a bit much, as the place was rather noisy, probably owing to the acoustics of the mostly glass walls. It seemed like everyone was yelling to be heard, so on one hand there was an enjoyable frenetic New York-y energy, but on the other hand, I would’ve liked a more tranquil environment to savior my food.
While they are not terrific for audibility, those panoramic floor-to-ceiling windows offer an incredible view of the outdoors, which on a sunny day would be the place I would choose to dine. The patio overlooks a lovely courtyard of the Pacific Terrace building complex in which the restaurants resides — and which should be part of the street address instead of Ocean Avenue, if they want to make the place less impossible to find; but maybe its best we keep that a secret.


$509.00 - $403.18
(as of Dec 04,2021 01:49:50 UTC – Details)
About Z GRILLS:
We’re a U.S-based brand that has been making high-quality grills and smokers for more than 30 years. With warehouses in Los Angeles, California and Atlanta, Georgia, we’ve exported top-of-the-line products to Europe and all around the United States. We’re proud of what we do and stand behind everything that we build.
Our goal is to make high-quality pellet grills more accessible. We hope to reach as many people as we can and offer them a chance to enjoy a truly unique grilling experience at an affordable price.
Z GRILL ZPG-700 Series Wood Pellet Grill and Smoker
1. Grilling Area Dimensions: 19.2 x 26.25 inches=504 square inch
2. Smoking/Warming Rack Dimensions: 6.9 x 27.5 inches = 190 square inch
3. Cooking Temperature: 160°F to 450°F
4. Hopper Capacity:20 pounds
5. BTU’s /hour: 25,000
6. Auto Temperature Control: Internal Temperature Sensor with Digital Control
7. Pellet Purge System: Digital Control
8. Electronic Auto Ignition: Digital Control
9. Shutdown Recycle Mode: Yes
10. Electricity Rate: 110V/60Hz/250W
WHY BUY A Z GRILL WOOD PELLET GRILL?
1. ULTIMATE 8-IN-1–Barbecue Wood Fire Pellet Grill: Grill, Smoke, Bake, Roast, Sear, Braise, Barbeque.
2. EASIER THAN YOU THOUGHT–One button starts up and temperature control eliminates starter fluid. No need to run to the local station to trade in your propane.
3. EFFICIENCY–You can cook for about 20 hours per 20 lbs. of pellets. When you do the math, you will find that pellet cooking typically costs less than a comparably sized gas grill.
4. ACCURACY–Most stay within 10 degrees of the set temperature, no matter if its 10 degrees or 110 degrees outside.
5. VERSATILITY–Whether you want to grill some hot dogs or slow smoke a rib roast, pellet grills can do it all with ease.
6. FLAVOR–There just isn’t an easier way to get the flavor of wood smoked food than with a pellet grill. Try it and you’ll taste the difference.
ULTIMATE 8-IN-1 WOOD PELLET GRILL & SMOKER – bbq✓bake✓roast✓braise✓smoke✓grill✓sear✓char-grill, you can do everything on here
PELLET GRILL TECHNOLOGY – It’s the best and easiest way to get wood-smoked flavors. Anyone will instantly realize the taste is better than a gas or charcoal grill
MAKES YOU A GOOD CHEF – One button starts up, this pellet grill will maintain the preset temperature within 10 degrees fluctuation and produce the optimal amount of smoke, easy and steady
FOR FAMILIES AND PARTIES – Features 700 sq inches of wide cooking space that allows you to place all at once and cook efficiently, 180° to 450° F Adjustable temperature range gives you great flexibility for different food
LESS PELLET FILLING, MORE SMOKING – The 20 lbs large-capacity pellet hopper offers a longer cooking time, eliminating the need to refill the hopper constantly
STAINLESS STEEL BUILT – High resistance to corrosion, longer-lasting, with a sleek and polished finish
Cover included, no need to purchase separately; US Based Brand, Manufacturer 3-year warranty


The 5 First Things Nutritionists Will Tell You To Cut From Your Diet
So how can you begin phasing them out? Angela Ginn-Meadow, RD, LDN, CDE, and spokesperson for the Academy of Nutrition and Dietetics says that it’s a gradual process: Start by eating that food less often, then cut down the portion size when you do eat it. Finally, sub in a healthier option.
The bottom line is that healthy eating is about being mindful and aware of what you’re consuming. Here, registered dietitians share the 5 foods you should totally nix from your diet.
“Beverages with added sugar are one of the easiest things we can cut from our diets,” says Ginn-Meadow. The American Heart Association recommends that women consume no more than 6 teaspoons (about 24 g) of sugar a day, and men no more than 9 tsp. To give some perspective, one 20 oz lemon-lime soda has a whopping 77 g of sugar—more than triple the recommended daily amount. Sheth adds that fancy coffee drinks can also be total sugar bombs that add up quickly. Before you know it, you may consume 400-900 calories and 10-15 tsp of sugar from that white chocolate mocha.
Here’s another place to slash added sugar. According to Sheth, sweet cereals and flavored instant oatmeal are packed with added sugars and typically made from refined grains, which contain minimal fiber. Instead, enjoy whole grain cereal (like one of these low-sugar cereals that don’t taste like twigs) or old-fashioned oats with fresh fruit.
Read more: http://www.prevention.com/weight-loss/first-things-to-cut-from-your-diet/slide/3
Source: Prevention Today


- Made with real cheese
- Naturally flavored
- 3 Oz Bag
Delicious Ritz Bitz Sandwich Crackers are tiny, bite-size versions of the Ritz Cracker Sandwiches you know and love. These crackers sandwich a mouthwatering cheese spread between two tiny, buttery Ritz Bitz crackers.
Ritz Bitz Sandwich Crackers are a great anytime snack and a perfect compliment for lunchboxes or quick meals. The convenient Big Bag makes it easy to enjoy Ritz Bitz Sandwich Crackers at work, home, or out and about.


ETHICALLY GROWN HEALTHY MEAT
Update 8/12/22: Currently we don’t have meat available for sale. Please contact us if you would like to be notified when our meat is available. Please also consider subscribing to our eNewsletter. The subscribe form is towards the bottom of our website (on each page).
Update 9/03/24: We are now selling a full selection of grass fed and finished chemical free beef at our local “Mulgowie Farmers Market” on the first Saturday of each month. More information is here.
Update 17/06/23: We are excited to announce that we now have meat for sale! We’re initially selling:
- Grass Finished Beef Mince Packs (average 1kg/pack) – $20 per pack
- Sausage Packs (average 1kg/pack) – $22 per pack
- Other meat cuts
- ½ or ¼ of a beast
If you would like to purchase meat from us, please contact us.
We are also now selling Finished Tallow @ $20 per kilo (with weights ranging from 600gms to over a kilo.)
Please note: This is ‘stage 1’ of our meat selling. If you would like to be notified about our upcoming future stages, please consider subscribing to our eNewsletter. The subscribe form is towards the bottom of our website (on each page).
We produce beef that is Pastured, chemical free and grown as nature intended.
The meat we provide for you is what we eat ourselves. It is meat raised on native pastures for the entirety of its life, no grain ever. This provides a healthier nutrition profile for you and your family.
Our cattle carry no cost to the environment, in fact they provide a positive impact for their entire lifetime. Managing our cattle in a holistic grazing system creates soil quality, biodiversity, sequesters carbon and literally brings life. We use regenerative agriculture farming methods.
By buying local you are supporting your local community, and your local farmers. We would like to thank you very much for choosing to support us.
We provide a variety of beef meat options including:
- General cuts such as mince, sausages, steaks, roasts and slow cooking cuts.
- Organ meat is also available on request.
- We also sell whole or half-beasts
We will be working with our butcher to increase the variety of cuts as we are able to.
Phone us on (07) 5466 7175 to buy our meat or click the below button to contact us via our online enquiry form.


Authentic Genuine Spanish Tapas from the Catalonia & Basque Region
Auténticas Tapas originales españoles de la región de Cataluña y País Vasco
This new restaurant has just opened it’s doors in January…and its food is fantastic.
Everything we tried was delicious (6 dishes in total) and the flavours were incredible… Click Here to Read More on UrbanSpoon
Designed by Julian Bracamonte | Powered by WordPress | Tapas Tapas Bodega © 2013 - all rights reserved.


Craving Chinese food? Satisfy your appetite at Warren’s Wok, where we offer buffet lunch and dinner 6 days a week (closed Tuesday). There’s always something for everyone, with a variety of unique and flavourful dishes prepared fresh daily. You can also choose from our dine-in or take-out menu options. We are in the local news!
Chef’s Specialties and Familiar Favourites
No matter what taste you’re after, we’re sure to leave you full and happy with our array of seafood dishes, hot pots, rice and noodle meals, vegetarian choices and mix-and-match combos that are ideal for sharing. Not to mention all the classic items available from our buffet—including kid-friendly items and delicious desserts!
Open, Inviting Atmosphere Perfect for Parties
Our fully licensed, air-conditioned restaurant is clean and modern with traditional decor accents to enhance your dining experience. We also feature a banquet room ideal for hosting private parties of all sizes, as well as a patio dining area for those who want to take advantage of nicer weather. You can reserve a table or even the entire restaurant for functions up to 120 people.