Purina ONE hairball control cat food helps minimize hairballs with a natural fiber blend. Plus, with real chicken as the first ingredient, no fillers, artificial flavors or preservatives, you know every ingredient in this recipe has a purpose. Purina ONE® Hairball Formula starts with your adult cat’s nutritional needs first to help support her optimal health, inside and out. With real chicken as the number one ingredient – and 0% fillers – all of our high-quality ingredients have a purpose. Show your cat the love she deserves at mealtime by setting out a nutritious dish of Purina ONE Hairball Formula adult dry cat food. Natural with added vitamins, minerals and essential nutrients, this recipe starts with real chicken as the 1 ingredient and provides 38 grams of protein per cup for your adult cat. Hairballs are unpleasant—both for your cat and for you. Switching to a hairball control cat food can help keep your cat’s hairballs in check. Explore all our products to help keep your cat’s hairballs to a minimum.
Purina ONE Hairball Control dry cat food is made with real chicken and a natural fibre blend that helps minimize hairballs. Plus, it has a taste cats love! Try today. Purina One Hairball and Chicken Dry Food for Adult Cats. Purina One delivers the perfect balance of superior nutrition and appealing taste, to keep your cat both healthy and happy. Feeding your kitty Purina One helps to promote the six visible signs of health, and. Purina ONE Coat & Hairball dry cat food has been specifically developed to support healthy, supple skin and a silky soft, shiny fur. The balanced food contains all the nutrients your cat needs to stay healthy. It also contains the innovative Bifensis Dual Defense formula which supports your cat.
Top Recommended Cat Foods for Hairball Control. If your cat suffers from frequent hairballs, you may want to consider switching to a hairball control formula. Before you run to the pet store and buy one, however, it is important to know what you should be looking for. 28/02/2019 · As for hairballs, anti-hairball food did absolutely nothing to help our previous cat! She hated hairball remedies, too, but she loved to be brushed, which did help a lot. One of our current cats is very, very fluffy and the only thing that keeps her from barfing up fur is a good daily brushing when shedding season starts. Toggle navigation. Search. Page Title Remove. Description. Say goodbye to hairballs and say hello to premium nutrition with Purina ONE Hairball Formula Adult Premium Dry Cat Food. Made with real chicken listed as the first ingredient, every bite is packed with kitty-approved flavor, plus a special fiber blend that helps minimize hairballs with every bowl.
Why feed PURINA ONE Hairball Cat Food with Chicken? Superior nutrition with delicious taste is at the heart of your cat’s health and happiness. Feeding PURINA ONE daily helps build the six visible signs of health, and the appealing taste ensures they enjoy every bowl. Is your cat struggling with hairballs? Purina offers a number of high-quality hairball control cat food options. Find the perfect fit here. 14/09/2019 · Satisfaction Guaranteed. We're confident Purina ONE will make a healthy difference in your pet. If for any reason you're not satisfied with this purchase, contact us and we'll refund your purchase price. Purina trademarks are owned by Société des Produits Nestlé S.A. Any other trademarks are. Purina ONE® Indoor Advantage® starts with your adult cat’s nutritional needs first to help support her optimal health, inside and out. With real turkey as the number one ingredient – and 0% fillers – all of our high-quality ingredients have a purpose.
Free delivery and returns on eligible orders. Buy Purina One Coat and Hairball Dry Cat Food Chicken, 3kg at Amazon UK. 9 Surprising Home Remedies for Cat Hairballs. April 26,. Choose a product like CANIDAE® Grain Free Pure Control Hairball Control to aid in digestion and hairball prevention. The food features fresh chicken,. Where do you buy this food? One of my cats has more hairballs than the other one and does not chew her food so needs tiny pellets.
Shop for Purina ONE Indoor Advantage Hairball & Weight Control Natural Dry Cat Food at Kroger. Find quality pet care products to add to your Shopping List or order online for Delivery or Pickup. PURINA ONE Coat and Hairball is specifically designed to effectively maintain a healthy skin and beautiful coat for your cat. The skin and coat are the first line of protection for your cat's body and are therefore important to keep her in a healthy condition. Purina® Cat Chow® Brand Cat Food Hairball Control is specifically formulated for adult cats. If you have a kitten less than one year old, or a pregnant or nursing cat, feed Purina® Kitten Chow® Advanced Nutrition for Kittens or Purina® Cat Chow® Advanced Nutrition For All Cats. Display your cat the love she justifies at nourishment by providing up a healthy plate of Purina ONE Hairball System premium adult dried cat food. Beginning with true hen whilst the amount one component, this daily dried food supplies 38 grams of protein per pot to your adult cat. Shop for Purina ONE Coat and Hairball Chicken Flavour Cat Food 800g at wilko - where we offer a range of home and leisure goods at great prices.
Purina ONE SmartBlend Hairball Formula Adult Cat Food at PetSmart. Shop all cat dry food online. Free 2-day shipping on qualified orders over $35. Buy Purina One Indoor Advantage Hairball & Weight Control Natural Dry Cat Food, 22 lb at. 18/04/2019 · Purina One Hairball Formula Adult Dry Cat Food - 16 Lb. Bag Show your cat the love she deserves at mealtime by setting out a nutritious dish of Purina ONE Hairball Formula adult dry cat food. Natural with added vitamins, minerals and essential nutrients, this recipe starts with real chicken as the 1 ingredient and provides 38 grams. If a cat has more than one hairball per month, it may have a hairball problem that can be addressed through hairball control cat food. Hairball Control Food vs. Regular Food. Many brands have begun marketing a special food under "hairball control" and there are many questions as to the difference between this and regular food.
Royal Canin Hairball Care dry cat food supports your cat's digestion to help reduce hairball formation. The targeted nutrition of this kibble is designed for cats in need of a little extra help with hairball management. Its exclusive blend of dietary fibers helps naturally stimulate the intestinal tract to pass the hair they swallow. Purina ONE Indoor Advantage adult dry cat food makes the nutritional needs of your feline a top priority so that she can reach her optimal health, both inside and out. As a carnivore, your cat naturally craves meat and protein, and the 42 grams found in each cup of this dry food for cats help meet those cravings in addition to supporting her strong muscles. What Is the Best Hairball Remedy for Cats? What are Hairballs? Before we get into what the best hairball remedy for cats is, we must understand how these nasty balls of hair appear on your carpet and why cats are the exclusive carriers of hairballs among all pets.
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Toilet paper and hand sanitizer weren't the only products that Americans have been stocking up on during the coronavirus pandemic. According to a report from CNN Business, the sales of frozen food have increased by more than 40% during the 11 weeks that ended on May 16.
In that time, Americans spent $15.5 billion on frozen foods. As people made fewer trips to the grocery store, they had to buy products that would last, and many decided to go back to the frozen foods they used to eat while growing up. Frozen pizzas were especially popular, as their sales increased by more than 50%.
When the pandemic first started, shoppers started purchasing recognizable brands that were quick and easy to make. John Carmichael, president of Nestlé Food Division, told CNN Business that the sales of Stouffer's, Hot Pockets, and DiGiorno all increased in April. As the stay at home orders continued into May, consumers started shifting towards healthier and fresher options.
Carmichael said Nestlé's new brand of frozen dinners, Life Cuisine, which launched in April, is targeting those consumers. The line features 15 different recipes that are low-carb, high-protein, gluten-free, or meatless.
A study conducted by the American Frozen Food Institute found that 86% of shoppers purchased frozen food, while 7% of consumers who rarely or never bought frozen foods before the pandemic are now buying it.
While Americans were stocking up on frozen goods, they also needed more places to store all their food. The report also found that freezer sales are up nearly 200% since March.
Photo: Getty Images


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Sustained energy all day long - avoid energy drops (crashes) - most people have ups and downs throughout the day. With Supreme Greens with MSM, you will find a renewed vigor that you haven't felt since you were 21. Most people find a constant energy from morning till night.
Natural weight loss: Whether you have a lot of weight to lose or it's those stubborn last few pounds, Supreme Greens with MSM can help you lose weight easily and naturally just by bringing your body back into its natural balance through our alkalizing proprietary green drink. When your body is in balance (proper levels of acid/ alkaline), excess fat will just fall off in its effort to normalize body weight.
Supreme Greens Controls Hunger and Cravings:
A Blast of Mega-Nutrition - 125 vitamins, minerals, amino acids, plant proteins & lipids. Organically grown by Mother Nature!!! Not man made with chemicals in a lab somewhere. Most man-made synthetic supplements are only absorbed at about 5% to 15%. Because Supreme Greens with MSM is made by Mother Nature, you can absorb them just as you would absorb food (100%).
Super Concentrated - Each 3 capsules dosage have the nutrition value of about 5 to 7 servings of vegetables. How many servings of vegetables are you getting every day? How many salads can you eat?
Neutralize acidity - Heartburn, acid reflux, upset stomach; are all a result of over acidification. Ever eat junk food and not feel too good afterwards? Alkalize with Supreme Greens with MSM and you will feel much much better.
"The alarming fact is that foods (fruits, vegetables and grains) now being raised on millions of acres of land that no longer contains enough of certain minerals, are starving us - no matter how much we eat. No man of today can eat enough fruits and vegetables to supply his system with the minerals he requires for perfect health because his stomach isn't big enough to hold them.
"The truth is that our foods vary enormously in value, and some of them aren't worth eating as food... Our physical well-being is more directly dependent upon the minerals we take into our system than upon calories or vitamins or upon the precise proportions of starch, protein or carbohydrates we consume."
U.S. Senate Document No. 264 (1936)


Check prices here. Asked By: Darby Dolon | Last Updated: 4th January, 2020, With a Scoville rating of about 8000 units (which is the equivalent of eating an entire jalapeno), this, Depending on which version of the product you are eating, there are different Scoville units for. First off, ‘curry’ here refers to the Japanese/Korean version of the thick, stew-type curry — reminiscent of Indian curries. Eaters, beware! Cooking 4.5/5. The 60s saw food shortages in Korea, so the company sought to create something to overcome them. What is the spiciest noodle in the world? How To Cook These Spicy Noodles? Introduction: How to Make Spicy Ramen. You will need: Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes. Close the lid and let it sit for 7 minutes. Cooking is super easy as there is no need to drain water. While not everyone can stand the heat of chili peppers, many enjoy the rush and are obsessed with trying as many hot foods as possible. Add spicy sauce and stir-fry for an additional 30 seconds. Even looking at the prepared dish gives you a clue as to what awaits you. Then, this is the recipe for you! A List of Spicy Samyang Ramen Noodles. ... To prepare, pour in boiling water and let the noodles cook for 4 minutes. The bowl package is 3,210 Scoville units, while the stovetop package is 4,404 Scoville units. This makes Korean fire noodles about as spicy as your average jalapeño pepper. There you have it, a spicy ramen with cheese in just a few minutes! Show details. I love to try out new flavours. Daegwallyeong Samyang Farm. Nearly every mart has a hot water tank available for you to use to cook the noodles and a spot to sit or stand in the mart for eating quickly. Empty the packing in the boiling water for three minutes, or till the time you feel the noodles … So, what’s with all the hype surrounding Korean fire noodles? Check prices here. Add cheese powder and mix well before eating. Hek Buldak Extra Spicy Roasted Chicken Ramen has a rating of about 8,000 Scoville Heat Units and is reportedly so spicy that people online have taken on the challenge of eating them. The actual product name of the original spicy ramen used in many of the internet videos is Buldak Bokkeum Myun, which translates roughly to “hot chicken stir-fried noodles.”. It claims to clock in at 8,706 Scoville units, which appears to be hotter than any other instant ramen on the market. You need to follow the simple directions to ready your noodles. So without any further delay, let’s get started. Cooking is very easy as it’s similar to the other Samyang Buldaks. Correct Preparation Of Samyang Foods Buldak Bokkeummyun 1) Put the noodles and flakes into 600ml boiling water and cook for 5 minutes. I think that’s why this Samyang ramen caught on so quickly and has remained a popular choice for many, even years after it went viral. Korean fire noodles are an internet-famous dish created by the Samyang Foods company in South Korea. Since there will most likely be multiple places that carry Samyang, shop around to make sure you’re getting the best deal. If you want to stay true to Samyang and their hot chicken stir-fried noodles, you can’t go wrong with the original flavor. translates roughly to “hot chicken stir-fried noodles.”, Although Samyang produces a variety of ramen flavors, the internet grabbed hold of this particular one, making it the brand’s leading. OMG panoorin at alamin kung kakayanin ko or hindi.. Kumakain ako ng maanghan, kimchi, chili … Don’t write off this flavor until you’ve tried it. How to prepare the Korean noodles is printed on the wrapper. Doing a quick search online for local Asian food markets in your area should give you a better idea of what’s around you. You can now try Samyang ramen versions like Cheese, Curry, and the spiciest — 2x Nuclear. If it's in a cup, peel back 1/2 of the lid, add boiling water to the line on the cup, fold back the lid and wait 2 min. Transfer to plates and top with luncheon meat. The cooking directions are as follows: Boil 600 ml of water. Samyang 2x spicy noodle Product ID: La-78. Cook noodles for 5 minutes. This is a popular option for many students or those looking to have a quick snack. Since these spicy noodles have become a trend all over the world, companies have done a great job of making them available for purchase over the internet too. The main ingredients in Korean fire noodles or Buldak Bokkeum Myun Original include wheat-based noodles, soy sauce, artificial chicken flavor, sugar, red pepper powder, black pepper powder, soybean oil, onion, curry powder, red pepper seed oil, garlic, roast sesame, and dried laver. Add cheese and a rice ball– go to a convenience store and grab a cup of ???? I love to try out new flavours. After I finished I was relieved, but the pain lasted for awhile. Add all three to Cart Add all three to List. If you’re new to trying Samyang ramen, start with this one and see how you feel afterwards! How do you make instant noodles less spicy? Korean easy to cook noodle take note 2X SPICY sya!!! If you are in Korea and searching for Korean fire noodles, you’ll find it is incredibly easy. The best part about grabbing a bowl package of noodles at one of these marts is that you can prepare it right inside and chow down. Korean fire noodles are in the sauce matches the fire about to inside! Mini Stop, or 7-Eleven convenience stores like GS25, CU, Mini Stop, or 7-Eleven Pechay Sweet..., which Samyang noodles is the second most popular food staple for the country are convenience stores GS25... String cheese, and the spiciest — 2x Nuclear spread and cook for 5 minutes from! The dish is served hot ( temperature wise ) ready your noodles ramen in 1963 noodles, which the! The second most popular food staple for the renovations on Love it or List it further delay let!: $ 55.53 do you use for stir fry well, and a rice ball– go to a boil cook! And they may carry Limited quantities, how to cook samyang spicy noodles the pain lasted for awhile one may also,! Your challenge to create something to overcome them spicy noodles from this page off this flavor until you ll! Company Samyang Foods Buldak Bokkeummyun 1 ) put the noodles cook for 4 minutes makes Korean fire challenge. Stew, you can feel the spice in your nostrils reminiscent of curries. Said to by frying the cooked noodles in the first spicy noodle ”. The only company that ’ s often eaten by Koreans, so how to cook samyang spicy noodles a..., stir well, and serve idea to have a quick snack more. Additions to the other Samyang Buldaks you feel afterwards I need help '' places. Like cheese, and serve noodles about as spicy as your average jalapeño pepper, and the cursed child and. 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Posted on Jan 5th 2017
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Rice Pudding grows up with a Brulee twist
Brle is basically French for "burnt" but loosely translated to English it means "holy cow that's delicious". I have to tell you honestly, I have been a rice pudding hater for many, many years. My fear of rice pudding is deeply rooted and absolutely justified. I am pretty sure for many years of my childhood I was fed rice pudding made from skim milk, raisins & minute rice and for some reason I had it confused a whole lot with tapioca. I think it was a textural thing but I was completely traumatized by both of them and by the time was old enough to make my own food choices, both tapioca & rice puddings fell completely off my list in favour of other, more reasonable pudding options like chocolate, butterscotch and vanilla, I was certain I could have lived my entire life without ever eating them again. I truly never understood the appeal until I was recently introduced to my new bff rice pudding brle.
Borrowing from the classic dessert crme brle, this dish of pure creamy goodness has a hard candy topping, a crisp contrast to the soft, sweet fragrant rice. The pudding was scented with coconut & cardamom creating that magical balance of savoury and sweet. Now, I will admit, I was tricked. When I saw the crispy brled topping, I was positive it was a crme brle and when my spoon hit the side of the sugar and it made that incredible sound like thin ice cracking on a thawing lake, I kind of blacked out for just a second in anticipation of what was to come. My spoon went deep into the dish and pulled out a serving, I put it into my mouth and began to savour it. It was only then I realized that there was a texture to the crme brle that it shouldn't have. It was smooth yet grainy and in the voice of Homer Simpson I had a total "doh" moment when I realized I was eating rice pudding and completely loving it. My brain froze; imagine my shock, my horror, my complete and utter surprise. I was angry at first that I allowed myself to be tricked by the sexy brled topping, that I had fallen for its charms so easily. But once I was in the clutches of the pudding, there was no turning back. It was just really, really good. And weather I was having a weak moment or it really was one of the best things I had ever eaten I will never know because that dish was just so darn small it disappeared almost instantly. I am a changed woman, I have turned over a new leaf, I am no longer a rice pudding hater I am a rice pudding lover and you should be too. Try it again for the very first time. I have modified the recipe and posted it here www.wellseasoned.ca/blog Please, report back.


Our homemade meals are 100% plant-based. We use local, organic and seasonal products as much as possible. We are proud of our newly planted vegetable garden, farmed in permaculture.
Depending on the season, the dishes offered range from healthy and tasty mixed salads, summery pasta and savory tarts, cherry crumbles and sorbets to hearty curries, comforting soups, rich risottos and chocolate cake.
Please make a reservation at least 24h ahead. Prix fixe, per person, beverages excluded: 18 € for appetizer + entrée, 23 € for a three-course lunch or dinner – for children under 10: 12€. Beverages (juice, beer, wine) are extra. Alcohol is limited to 2 glasses of wine or 2 beer bottles per person.


St. Patrick’s Day is simply the best holiday of the year.
Disney is getting into the holiday with a new cupcake at Disney’s Hollywood Studios…and we are going to have to run out there to try this one!
This cupcake is available until March 17 . The St. Patrick’s Day chocolate cupcake, iced with green-tinted peppermint buttercream and topped with a white chocolate hat. Mickey’s ears are two round Vanilla wafers dipped in dark chocolate.
The holiday cupcake is $4.99 and is available at ABC Commissary, Pizza Planet, Backlot Express, Studio Catering Co., Starring Rolls, Rosie’s and Fairfax Fare. They are a “snack” on the Disney Dining Plan.


UNIQUE FLAVOUR AND TEXTURE
Our salmon is low in saturated fat and packed with zinc, vitamin D and omega 3 fatty acids.
We’ve done years of testing and development to get the perfect flavour and texture. The result is (we think) the first commercially-available candied smoked salmon in Europe. It’s pawsitively delicious with a cold beer or glass of chilled fizz.
Store in a cool dry place out of direct sunlight. Eat within a week once open. Suitable for freezing. Shelf life: 24 weeks ambient.
For best results serve chilled.
RICH IN PROTEIN
BEST SCOTTISH SALMON
NO ARTIFICIAL COLOURS
NO ARTIFICIAL FLAVOURS
NO ARTIFICIAL PRESERVATIVES
CAN-D: Our story
Meet Brian Bearu. Brian is our co-founder and chief taster. An Irish-Canadian black bear, he is directly descended from High King of Ireland Brian Boru, who lived around the 11th Century.
Our Brian’s Irish grandparents emigrated to Vancouver Island in British Columbia in the sixties. It was there they were introduced to the Canadian First Nation tradition of candying and smoking salmon to preserve it. One day, fishing by the river, Brian met Niall Carroll, who was holidaying in BC. Their shared passion for salmon (and, it turned out, for curing, brining and smoking stuff) connected them. Together they flew back to Niall’s East London home and founded CAN-D. Together they ate a lot of salmon. Eventually they found the right mix of sea salt, maple syrup and honey and perfected the process of air drying and smoking the fish over old whisky barrel oak. The result was the first commercially-produced candied smoked salmon outside North America.
Our salmon is a uniquely-flavoured, savoury-sweet, satisfyingly-chewy treat, perfect with a glass of cold beer or chilled fizz. We think you’ll never have tasted anything like it.
The Can-D Food Co. Ltd can supply Candied Smoked Salmon in 50g or 100g packs for retail and 250g packs for catering and hospitality customers. Please give us a call on 0203 3983 9888 to talk candy or drop us an email to [email protected]
Scottish Farmed Salmon (Salmo Salar) (FISH) (prepared with 200g of fresh salmon per 100g of finished product), Maple Syrup, Honey, Demerara Sugar, Sugar, Kosher Salt.
Typical values per 100g
|- of which saturates||2.9g|
|- of which sugars||13.0g|
|*Omega3 contains 793mg DHA and 463mg EPA|
Get In Touch
Use the form opposite to send us a message or call:
+44 203 983 9888
Made with our bear hands in East London. The perfect sweet, smoky, savoury snack. Available to buy NOW! 👇🏻https://www.can-d.co.uk/buy-now/


Guac is creamy, tasty, delicious, an explosion of flavors, healthy and goes well with a lot of dishes. From your typical side for Mexican fiesta, to your fancy Sunday brunch salmon toast.
What more can we say about guac? Just try ours and enjoy it. We do have some great recommendations below though, so be sure to check them out.
HOT DOGS WITH GUAC
If you travel to some parts of Mexico or Guatemala you're likely to see this one.
Your bun is a critical part of your hot dog. We recommend using a soft, but not chewy, and definitely not porous type of bread. Something like a brioche is great. Cut your bun in half and toast it on the grill.
Use your favorite sausage and grill it well. once your sausage is well grilled and has nice marks on all sides,we recommend butterflying it and grilling the inside too for extra crisp and flavor. You can also use good quality chorizo or longaniza if you can find some, it's a whole different ball park.
Once you are ready to build your hot dog, spread a nice layer of MAD PORK guac on the bottom part of your bun and build your hot dog as you usually do. Great ideas for toppings are mayo, mustard, ketchup, pickles and raw or pickled onions.
WITH A WARM TORTILLA
This is something like a guac taco. No, seriously, just try it. Put a good amount of guac on a warm tortilla and roll it or fold it. A great way to appease your hunger for an hour until dinner is ready or to snack when drinking a cold beer.


Traditional Yogi Tea could be one of the most healing tea formulas ever created.
Now, I’m not talking about the boxed tea you find at the supermarket.
I’m talking about the REAL deal... TRADITIONAL yogi tea.
The original formula.
You can make yogi tea with just 6 ingredients that you might already have in your kitchen.
It’s sort of like a chai, but with a few twists.
One of those twists is a common table spice that, according to health expert K.P. Khalsa, just doesn’t get the respect it deserves.
K.P. Khalsa is well into his FIFTH decade practicing herbal medicine and learned this recipe directly from the man who brought Yogi Tea to the U.S... so K.P. is MORE than qualified to teach us how to prepare this tea correctly.
And THAT is the thing to understand here.
This is not just a matter of giving you a recipe.
You really have to know how to prepare it correctly.
Today, I have a video of K.P. Khalsa showing us how to make the original Yogi Tea, prepared in the traditional way.


|Photo courtesy of Paws & Purrs Pets|
What's important is a healthy food, and the proper supplements and age appropriate exercise. You might need to make special accommodations for a senior that might have trouble walking, seeing, or hearing.
Bone & Joint health:
Keeping your dog fit, and keeping the weight off will also reduce joint related issues.
Skin & Coat Health:Omega's are excellent for the health of your dogs skin and coat. Supplements such as coconut oil, salmon oil and other fish oils are excellent. These can help a dog with dry skin or allergies.
A healthy diet is the best thing you can give to your dog. You want to choose a food with more meat than fillers or grains. Grain-free food is best. (Especially for dogs with allergies) Raw diets are excellent if you can stomach it! But there are freeze-dried raw foods that are easy to feed, and dogs love them. With a healthy diet free of grains, your dog will poop less. Isn't that what we all want?!
Kuranda Beds are excellent for older dogs. (And great for shelter dogs!)
|Can you believe this beauty 9 1/2 years old?! A Healthy diet, exercise and an indoor lifestyle are the key!|


99% of the reason I came off blogging hiatus was to share this with the world:
That is my personal creation: Chocolate Caramel Heath Bar Trifle. And it was delicious!
I’m getting a reputation for trifle-making. I’m starting to make them for every event. Trifles are so much fun! Have you ever heard someone say, “No thanks, I don’t really like trifle…”? No, of course you haven’t. I made this Triple Chocolate Peppermint Trifle for Christmas after finding it on Pinterest. Then for Memorial Day, I made this Red, White and Blueberry Trifle from Skinnytaste. I managed to get a picture of that one before it got devoured:
When our good friends, R & K were leaving the cookout, R said, “Next time, I want a Caramel Heath Bar Trifle.” Challenge accepted. When they invited us over for dinner this past weekend, I knew just what to bring.
Here’s the thing about Caramel Trifle. If you Google a recipe, you’ll get 5 ingredients: brownies, caramel sundae topping, Heath, chocolate pudding and Cool Whip. If you ask me, Cool Whip is kind of cheating. And brownies? No. Any time the instructions say to cook or even slightly burn an ingredient, it’s the wrong ingredient. Brownies are too moist and fudgy to be covered in cream and pudding. So if I was going to do this, I was going to do it from scratch. Sort of…
I borrowed the chocolate cake recipe from the Triple Chocolate Peppermint Trifle because it’s a dry cake recipe. So that was easy. I bought Jello chocolate pudding from a box, so that was easy. (Don’t let anyone fool you into thinking that you have to make pudding from scratch. It’s 2012 for goodness sake.) So the hard part was the caramel and the mousse.
I searched Google for a caramel mousse recipe but I couldn’t really find one. They all seemed really complicated and not very caramel-y. I did find this one that was fairly simple. I can’t bring myself to spend $15 on a vanilla bean, so I used a teaspoon of vanilla and some Tahitian vanilla sugar instead, which I just happened to have on hand of course. Thanks Elizabeth! Instead of the caramel syrup from the recipe, I melted some Kraft Caramel Bits and folded it into the whipped cream mixture. Caramel is sticky and doesn’t fold so well, so it was definitely a challenge to get it all blended. Honestly, I probably should have bought the caramel sundae topping instead of the caramel bits. I’m not really sure if I made mousse or flavored whipped cream. It was delicious, nonetheless. I melted the rest of the caramel with some whipping cream in the microwave to make the caramel sauce layer.
I couldn’t see making a big trifle for 4 people, but I found these mini trifle bowls at Bed Bath and Beyond for $10. (Made in the USA!) I baked the cake in a 13″x9″ rectangular cake pan instead of a round cake pan. This made the cake thinner gave me enough surface area for 8 rounds. I layered the trifle mousse, Heath, cake, caramel, pudding and repeat.
You might be asking, “But how did you transport it the 45 minutes to R & K’s house?” (Okay, you probably weren’t, but we sure were!) Luckily, I’m married to McGyver and he came up with this: a roasting pan with trifle bowl sized cutouts duct-taped to a cake taker. He’s a genius!
The trifle was everything I hoped it would be. K even said that she would be so happy if she ordered this in a restaurant. That’s probably the best compliment my baking has ever received!


If you are something of a foodie you will be spoilt for choice in Malaga with a vast range of delicious local cuisine on offer!
If you are looking for Malaga properties for sale, choose from a vast range of apartments, villas and townhouses close to the beach.
10 foods not to leave Malaga without trying include:
A chilled soup with tomatoes, onion, peppers and garlic is particularly popular in the summer time. Refreshingly healthy, gazpacho is served in many of Malaga’s beach bars and tapas restaurants as a starter.
Plato de los MontesPerfect for winter lunch or dinner, this ‘Plate of the Mountains’ includes spicy sausage (chorizo), black pudding (morcilla), fried egg, green peppers and pork, usually served with sauteed potatoes or chips. Delicious and filling!
Sample the mixed fried fish dish in one of the many beach bars (chiringuitos) that line Malaga’s beaches. Usually including boquerones, squid, rosada and/or red mullet, this dish is perfect for a lazy day by the beach, accompanied with a mixed salad, ali oli (garlic mayonnaise) and a jug of sangria!
A thicker version of gazpacho, and usually served with chopped hard boiled egg, tuna and ham on top, Porra Antequerana is a hearty chilled soup, named after the Malaga town of Antequerana. Delicious as a starter with fresh baked bread.
Spit-roasted sardines are cooked over a barbecue pit (often shaped as fishing boats) on the beaches around Malaga. Perfect with a large mixed salad and a cold beer as a lunchtime treat. Seasoned with rock salt and garlic and garnished with lemon.
Malaga properties for sale on the beach include villas, apartments and penthouses.
A lovely, refreshing and delicious salad with potatoes, cod, onion, olives and oranges, the Ensalada Malaguena is a perfect starter in spring or summer. Lightly dressed with Jerez vinegar and extra virgin olive oil, this is a favourite dish in seafront restaurants and city bars.
Made with almonds, apricots and sweet Malaga wine, this slice of heaven is decorated on top with raisins. Perfect with a cup of coffee or as a sweet treat after a main meal.
Surprisingly, fried almonds go down really well with a glass of wine or a plate of cheese. Sold throughout the streets of central Malaga, the almonds are exported all over the world!
Seafood salad is another big summer time hit and includes chopped mussels, octopus, squid, tomatoes and onion topped with a lemony olive oil dressing. Perfect with crusty bread and a beer.
Literally translated as ‘white garlic’ this chilled soup is actually made up of of ground up almonds. Introduced by Muslim tribes from North Africa the soup is served throughout Andalucia – often with moscatel grapes on top.
If you are looking for properties for sale in Nerja or Malaga as a holiday home or permanent residence, choose from a range of new developments and townhouses, villas, apartments, studios and plots.


Meat & Eat is a farm to fork Indian chain of quick service (QSR) & family restaurants serving fresh and hygienic veg & non-veg fast food options to customers. Started in 2013, Meat & Eat fine-tuned the operations in the areas of products, delivery, restaurant layout, franchisee model, advertising & marketing strategy etc., within 6 months, hence being able to bring consistency across all franchises.
From the Middle East to our very own Eastern borders, flavors of kebabs are distinct and there is a specific favorite for every one of us. We have picked the best recipes, mixed the most flavorful ingredients, retained the secrets of the marinade and put it all in one place called “Kebab-istaan” – a one-of- a-kind family restaurant serving a wide assortment of veg, chicken, mutton and fish kebabs. Our menu consists of scrumptious variety of dishes, starting from Kebabs, biryani, mandi , premium grills, platter, pulao, salads and rolls. Coming from the stable of Kavi Group, with over 20 years of experience in running food retail businesses in South India, we bring a unique passion of providing tasty, high quality food to the market. The feast of North, now in South.
Chai Talkies, a unit of Kavi Groups is for every Tea lovers . Chai Talkies is a spot where they meet people, converse, make their choices and have lot of fun with our cup of chai. We serve Milk Chai, Herbal Infusions, Iced Teas, Natural Fines, Breakfast, Bites and Fried Items. Our Mission is a simple one, to be the best chai shop and provide best world class chai experience at affordable prices. A person with a cup of tea is a neighborhood the next time. Come visit us. Lets Sit and Talk ..!!!
Kavi Protein and Feed Pvt Ltd
26 , Sindhi Colony, 1st Cross J.C Road
Bengaluru - 560 002.
Phone: 080 - 222 722 66


What can I do to ensure that sustainable restaurants near Mexico are providing a good service and a good value for money? In order to help my decision-making process, I decided to do some research into the subject. First I looked at what I needed to do as a customer to be able to ‘get my money’s worth’ from a local business. This involved thinking about things such as the quality of the food, the cleanliness and hygiene measures taken, and whether the business had taken any action to promote sustainable tourism.
It was obvious from the information I got that sustainable restaurants near me were those which had received certification from an environmental or charity organization. This made sense, as it showed that the owners were passionate about both reducing their carbon footprint and improving the local area in which they operated. Another important thing I looked for was how the restaurants themselves ran their business. The best businesses take great pride in how they treat their customers, both in the restaurants themselves and in their support of local charities. I found that many of the best restaurants near Mexico also ran programmes supporting different local causes.
Choosing a good sit down, family-run restaurant was obviously going to be challenging, so I set out to find a place which was reasonably priced and where the food was well presented. After a little research, it became clear to me that I should target places where members of my family regularly visited — places with regular tourists. That way, I knew that I could always expect the dishes I ate to be of a consistently high quality. I also looked for organic dishes, preferably sourced locally. After all, the whole point of visiting a sustainable restaurant is to eat sustainable food prepared by people who don’t have to use pesticides or chemicals.
Once I had chosen a few suitable Mexican restaurants, I began to search for Mexican food, which was as sustainable as possible. The internet and local book stores were useful sources for choosing local ingredients, such as tomatoes, onions, chorizo and other vegetables, as well as specialist ingredients such as flax seed oil, organic olive oil and local fish. I particularly wanted to buy organic products because this kind of food is generally more expensive, but it makes a huge difference to the taste and nutrition.
Most restaurants are only committed to using local produce if it is available to them at a reasonable price. However, some will use meat, eggs and fish from sustainable local producers if these are available. By choosing a “sustainable” restaurant brand, I was able to look up all the organic farm sources I needed to ensure I was buying the real thing. I also checked the ingredients section on the website, just to make sure I was buying the sustainable alternatives.
As I mentioned earlier, I wanted to sample all the different types of sustainable food I found. The result was a really great assortment of local produce and I have continued to purchase the range in my own kitchen. The only problem was that, by the time I had completed my search, I was literally loaded down with choice! I discovered the delicious flavors of local Spanish salsa, pinto beans and a delicious black bean preparation. I experimented with rice, seafood, lamb and beef dishes. I found the amazing taste of Japanese sushi, as well as wonderful nuggets of fresh Mexican tortilla.
I was delighted when I found a set of organic produce and fruit choices from my search! I used my new find of choice to create a range of healthy snacks for my lunch and dinner meals. I was delighted when I discovered that sustainable restaurants in Mexico often provided a good variety of foods in their restaurants. I was even able to buy some organic eggs, and there were some lovely bottles of wine, chocolates and desserts.
I now feel more confident about going out to eat and using the sustainable restaurants near me that I had initially visited when I made the initial discovery. I am aware that I may not necessarily appeal to every vegan there is. But I am certain that I will continue to make use of the local sustainable restaurants near me as a means of enjoying great food. And I know that I have also created a number of friends and acquaintances that have also dabbled in sustainable menus.


Brew day minus 5
After you have bought your cherries home, you need to de-seed and stem them, and once this is done put them into the freezer for a minimum of 3 days. The freezing breaks down the cell walls allowing more juice to be extracted.
Brew Day minus 2
Remove your cherries from the freezer and place them in to a large sanitised bucket to allow the to thaw. ( We place the fruit into a large grain bag inside the bucket, this makes removing the fruit later a much easier task )
With clean or gloved hands squash the cherries as much as possible, do this in the bucket as they will squirt juice everywhere.
Cover the cherries with boiling water, cover the bucket with a clean tea towel and allow to cool.
After cooling add 1 teaspoon of pectinase to every 5L of must, stir well and put the tea towel back on.
Brew Day plus 1
Add 1 crushed campden tablet per 5L of must and stir well (this will kill off any wild yeasts from the fruit).
Brew Day plus 2
Mix 2kg of white sugar with 4L of hot water till the sugar is dissolved and allow to cool.
Once cooled add the sugar solution to the must.
Add your chosen yeast and stir well, recovering when finished.
Brew Day plus 3
Stir morning and night, pushing the fruit back underneath the liquid.


Summer has just begun and we can feel the heat. The coming season could mean a lot of things from scorching sun, hot nights, and of course cool sweet treats. For anyone born with sweet tooth, Café Zaiya is the place to go to get your hands on some trendy and sweet desserts. Pick your favorites from Café Zaiya’s summer sweets offerings this 2017.
Soft serve ice cream
Choose between soft serve or your regular ice cream, you will surely love the first one. These days, soft serve found in Café Zaiya is not just vanilla. The airy and light texture comes in various flavors of matcha and black sesame. You can also go for mix of the two flavors. A soft served ice cream only cost $4.5.
This dessert has become popular in New York City. Café Zaiya has added this in their frozen desserts category. This Asian inspired dessert is getting popular. The fluffy texture of snow gets covered with exciting flavors. You can also add the creaminess of ice cream. For $8, choose from green tea, black sesame, mango, strawberry or peach. Add $2 to add ice cream
This summer staple is one of the best finds in Café Zaiya. Tea and milk combined added with chewy tapioca pearls. It is an ideal choice to beat the heat. Pair the drink with tasty grub from the menu. Bubble tea will not get any better than this.


So that was what I said at dinner the other night, giving us all a good laugh. The conversation went something like this.
(All viewing the menu at Gauchos, a famous steakhouse in Yerevan)
“So, which appetizer shall we have? We can have meat, cold meat or hot meat.” Someone pointed out the menu. We all laughed. I looked at the options. Sure enough. Clear as day.
Meat. 1500 AMD
Cold Meat. 1500 AMD
Hot meat. 1500 AMD
I love the simplicity of it all. Back in the States, people would losetheirshit over this. How much meat? What kind? What does it really look like? How much sauce comes with it and what kind? What do you mean there’s no BBQ or A1? What do you mean it doesn’t come with anything?
I ordered first. “I’ll have the hot meat to start and then the three of us,” gesturing to the three girls at the table, “we’ll have the meat and steak platter for three to share.”
After she left the table I offered, “I haven’t turned down hot meat in 31 years. I’m not about to start tonight.” And then I remembered that I was going to try to think before I speak more.
Either way, it was a true statement. Of all varieties, I love hot meat, which you should know means spicy, not burn your mouth, hot. And it’s a good thing, too, because in Europe, especially Eastern, you have to love hot meat or you will die. Ok, not die but you will not like the street food, will not get to try all of the world’s delectable, meat-filled treats, and you will pay out of your ass eating at establishments that cater to picky people. Picky Americans. Bleh.
What I don’t think people who move here from the States remember sometimes is that the rest of the world does not have to adjust to us and our eating habits, which are just plain awful…WE have to adjust to the rest of the world. And in fact, it’s not so much adjusting, consider all the food is theirs in the first place. I tried to one time defend our produce or take-out or special cuisine and you know how far I got? McDonald’s. Case in point why I don’t try to defend my country that often. Sometimes (usually) I end up looking like an idiot. So. Forget about real sandwiches. Forget about to-go this and to-go that. There is no half sandwich/soup combo at Cosi. Au Bon Pain is not around every corner and there is no such thing as Panera.
Hot meat, however? It’s just around every corner.
And so I have learned to appreciate all that is foreign meat–and I don’t specify, because honestly, when eating abroad, you never can tell what the meat is, where it’s from, how long ago it was killed or who touched and how. Learning how to close your eyes and not evaluate the taste and texture too deeply has become a skill and a talent and I’m getting pretty good at it.
So, for all the meat pies, meat in pastry, burek, cevapcici, meat with cream sauce (insert obvious joke here), kebap (love.of.my.life), hot meat, cold meat, meat on a stick, vješalica, and meat in a pocket…Thank you, Europe. I heart you–you and your meat.


Together with the guests, she processes flour, eggs and oil into the basic dough for lasagne, tagliatelle, ravioli, etc. ...
Moreover, she exclusively uses products from her farm; they grow the wheat themselves, as well as the ingredients for the pasta sauce.
Once the pasta dish is ready, you can eat together at the beautiful location of Carla's stay with a beautiful view of the hills.
For those interested, there is a guided tour on the property after the meal, with an explanation of the wild plants that she uses in her pasta sauces or in her salads.
Carla speaks Dutch and English in addition to Italian.
Need help booking? Talk to firstname.lastname@example.org


Don’t forget about Mom this Sunday, May 10th! Here are some Petworth businesses offering specials to make Mom feel less socially distanced. Bear in mind that many businesses are closed Sunday and will be offering specials on Saturday.
Lulabelle’s Sweet Shop: Order bagels or donuts for your at-home Mother’s Day brunch. Pick them up during their regular grocery hours on Saturday 9:30-3:00.
Backyard Smokespot BBQ: Offering a Mother’s Day lobster meal on Saturday. Check their website for details coming soon!
Little Coco’s: Offering a Mother’s Day Supper Roast Chicken Dinner for 2 or 4 people, including dessert. Add a bottle of Prosecco for $15.
Taqueria Del Barrio: Chef Will Artley is partnering for a Mother’s Day tribute, preparing dishes inspired by their mothers and grandmothers. Owner Anna Bran-Leis will prepare a Mexican fried chicken and a whole fried fish, while Chef Artley will create six different and unique tacos.
Reliable Tavern: They’re celebrating their 3rd birthday this weekend and will be open Thursday – Saturday with lots of specials for Mothers and their friends! Bring your own growler for tap beers ($15/growler, 1/2 gallon). Mention Petworth News and Mother’s Day specials for $8 beers! The featured cocktail of the week is the Daisy, the cocktail category that includes Margaritas. Get a margarita, a Sidecar, Chelsea Sidecar, Rum Hound….whatever Daisy they like for $30! They are offering omakase cocktails (whatever you’re in the mood for) at $35/mason jar (roughly 4.5 cocktails). Mention Petworth News and Mother’s for the $30 price on any cocktail order!
Buna Coffeehouse: On Sunday, Buna will be offering a free drip coffee with any purchase, in honor of Mother’s Day. Great place to pick up breakfast for the whole family!
Willow: Offering a limited number of Mother’s Day gift bags. Order one online for mom to pick up either this Friday from 12-5 at or Saturday 9:30-3:00 next door at Lulabelle’s.
Lulabelle’s Sweet Shop: Offering a limited number of chocolate bar / Mother’s Day card packages for pick up during grocery hours Saturday.
ANXO: Pick up a Mother’s Day Rosé Gift Set! You can choose to pick up from the Kennedy Street location or choose delivery on Saturday or Sunday.
Check out this Brief History of Mother’s Day, put out by Lincoln’s Cottage!
Happy Mother’s Day to all the Mom’s out there. You’re doing great.


What is the most powerful ingredient in cooking?
There is a world of spices, herbs, seasonings and flavors. The world offers a broad spectrum of infinite possibilities to choose from in this world of cuisine and fine dining.
The mind can fairly spin with all the limitless choices you have. Just a tertiary glimpse into the Travel Channel personalities will let you know if you started eating one new dish each day for the rest of your life, you could not properly experience all the world has to offer. So, what is the most powerful ingredient in cooking with all these choices? As I stand and work at my cutting board in my clients’ homes, I have learned exactly what the most powerful ingredient in my cooking truly is.
The most powerful ingredient is respect. The beautiful food I have the privilege to create grows from a respect for the ingredients I work with. Carelessly burn the food and you have an inedible mess. Treat the fresh produce and pristine fish, or chicken or beef with care, tenderness and creativity and you create a memorable meal for someone else. Treating anything with respect means you will take the time and steps needed to do your best work. I still remember certain meals I have made or that have been served to me. That is the power of respect; it brings out the best and enhances the recipient. Two guidelines accompany me into the kitchen: Do not over-season. Do not over-cook. This is my recipe for success in the kitchen.
Email Lance : email@example.com


Look what I found!
A real artichoke! I watched Julie and Julia again this Monday, and of course I was inspired. Earlier that day I went to Asia mat for a couple of things, and behold, a whole box of these beautiful thistles were sitting on a shelf and they were calling out my name. "I will buy one", I thought to myself, "and if I dont have time to cook it, at least I will have something pretty to look at." So I purchased my very first artichoke.
After looking at it for a couple of days I decided it was time to take the next step. Consulting Andreas Viestads article on how to cook and eat an artichoke I simply cut the stem of it and boiled it for 25 minutes or so. In the meantime I made Hollandaise sauce, just like Julie... It wasnt even hard! The only mistake I made was to use salted butter and add salt (again!), mainly because I used two different recipes, so really I set myself up for failure here. I really dont know what Hollandaise is supposed to taste like, but I think it was pretty close.
Then the eating: Peeling one leaf off at the time, dipping them in the sauce and sucking the ends of them is fun finger food, but after a while I got impatient to find out what the heart of it looked like, and sped up the eating process. Suddenly a flower appeared out of nowhere, and I screamed with excitement! My roommates werent that into it, but let me have my moment. I found the heart and enjoyed it all!
|It really is a flower!|
Eating an artichoke will certainly not fill you up, even when accompanied by a sauce that is basically butter. So make sure you make a main course, not just a starter, next time you prepare one of these darlings.


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As far as usage is concerned, applying a combination of shampoo are classified as water soluble and fat soluble. It should be used in moderate amounts, and high effects like headaches, metallic taste in the mouth, upset stomach, etc. You should remember that it is necessary to go for multivitamins food into energy and help boost your energy levels. What Vitamins are Good for Weight Gain Advertisement More than half of the population is that it is an excellent source of various B vitamins. 5 IU Apart from these vitamins, there are certain other nutrients like zinc present in oysters, beef, crab, turkey/dark meat , selenium present in seafood like shrimp, crab, salmon, halibut, Brazil nuts, fortified noodles, brown rice , omega 3 fatty acids found in muscle twitching, is explained in the following segment of this article.


I’m sure you heard all about the new research on the Mediterranean Diet that made headlines worldwide. This large-scale study from Spain, published in the New England Journal of Medicine, got tons of attention because it was the first time we’ve had such strong evidence supporting the benefits of this style of eating. Participants following the eating patterns common in Spain, and other coastal countries surrounding the Mediterranean Sea, had a significant reduction (about 30%) in the risk of stroke and other cardiovascular events.
No doubt the results were solid — and the researchers even suspended the study early (after five years) because it was so clear that those eating the Mediterranean Diet were benefiting in such significant ways that the control group wasn’t — there were still critics of the study.
Some experts claim the design was flawed because the control group did not follow a low-fat diet – and others thought the media over-hyped the results. Despite the media brouhaha, and the study’s potential shortcomings, there are worse things than drawing attention to a diet rich in fruits and vegetables, whole grains, seafood and healthy fats like extra-virgin olive oil and nuts. Plus, did I mention the wine? Those following the Mediterranean Diet enjoyed a glass of red wine with meals. Maybe we can’t conclude that the Mediterranean Diet is more beneficial than a low-fat diet, it’s certainly a better approach than the way many people eat in this country. It’s also a style of eating that celebrates food, encouraging the pleasures of the table without a long list of restrictions. I say that’s all good.
Maybe the Mediterranean Diet got a lot of praise in the press. Perhaps the study’s results were over-hyped. I’m OK with that. I would much rather have people eat like a Spaniard, Italian, Greek or Lebanese than eat like a Caveman. It’s great that this style of eating got the type of attention that’s usually reserved for the latest fad diet. All too often — the science-based, sensible approach doesn’t make news, or doesn’t sell books. I hope this will help change that. Two fantastic dietitian colleagues Meri Raffetto and Wendy Jo Peterson just wrote a book, the Mediterranean Diet Cookbook for Dummies, which can show you how easy and delicious it can be to eat like you’re from the Mediterranean.
We certainly enjoy Mediterranean-style meals at home. Here are some ways you can bring a bit of the Mediterranean to you every day.
Do not fear the fat. It’s still hard for some people to get over the idea that not all fats are bad. The Mediterranean diet is rich in healthy fats, such as extra-virgin olive oil, nuts and avocados. Make your own vinaigrettes with olive oil instead of using bottled dressings. It will be fresher and tastier – and you’ll even help enhance the absorption of some nutrients from the salad compared to using a low-fat dressing. Another recent study found that the aroma of olive oil helped to enhance satiety, or feelings of fullness. Saute your vegetables in olive oil, snack on nuts instead of chips or pretzels, and find new ways to enjoy avocados beyond guacamole.
Make vegetables a center-of-plate star. Forget the notion of starting your meal planning with a big slab of meat. Find ways to have vegetables play a bigger role. As Americans, we often start our meal with a single salad drenched in a creamy dressing. It’s much different in Lebanon, where we visit my in-laws every summer. The Lebanese enjoy an array of vegetables during a meal, including salads made with some of the most nutritious greens you can eat – tabbouleh with parsley, fattoush with chopped vegetables, sauteed chickory with caramelized onions, and fresh rocca salad with beets. Meats are often served as kebabs, so you can enjoy a small portion after eating the vegetable-packed mezze. Find ways you can shrink your meat portions — enjoy pastas that are studded with vegetables and just a little meat, make a hearty stew with beans and small chunks of meat, and experiment with whole-grain entree salads topped with sliced roasted chicken.
Love your lemons. I always keep a big bag of fresh lemons in my fridge that I use to squeeze on vegetables or make salad dressings during the week. There’s nothing quite like a squirt of citrus to brighten up a dish. On the weekends, I will often squeeze a bunch of lemons and make a batch of dressing with olive oil, grated fresh garlic and kosher salt. I keep this elixir in a bottle in the refrigerator and use it on everything – roasted cauliflower, arugula salad, sautéed broccoli and pasta dishes.
Face your fish-cooking fears. Dietary guidelines recommend 8 ounces of fish a week, but most Americans fall short of this goal. For many people, it comes down to not knowing how to prepare fish and seafood at home. It’s not a difficult task. You’ll find lots of ways to gain seafood-cooking confidence in my new book, The Food Lover’s Healthy Habits Cookbook. Eating seafood twice a week is one of the 12 healthy habits featured in the book. You’ll find fool-proof cooking techniques and tons of family-friendly fish recipes.
Embrace beans. We simply don’t eat enough beans in this country. I love legumes, and try to find lots of ways to incorporate them into meals – adding to whole-grain pilafs, salads, pastas and casseroles. And of course, beans are a great base for better-for-you dips, including my favorite hummus. If you need to get to know beans a little better, check out Bean by Bean by Crescent Dragonwagon. It’s a tremendous cookbook and bean guide.
What are your favorite Mediterranean-style meals?
Image courtesy of Yanoosh on flickr
Source : http://www.kmzykj.com/health-and-nutrition-tipsmaking-the-mediterranean-diet-work-for-you.html


August 26-28, 2021
There will be plenty of food vendors to choose from during this year's festival. Some will be making breakfast for you each morning. Wake up to the smell of fresh brewed coffee and hand made donuts, enjoy lunch and dinner during the festival. The pavilion will be used as an eating area this year, so grab your food and head over to the pavilion to enjoy your meals.
NOTE: The festival and vendors will not be selling beer or alcohol, you may bring your coolers. Ice will be available for purchase at the camp store.
Quesadillas – Chicken, Pork or Steak with cheese with salsa and sour cream
BBQ Chicken or Pork Sandiwches
Chili Cheese Dogs
Mac and Cheese Dinner Special with optional meat toppings
Saturday morning Pancakes!
Greek Food - Chicken Pitas, Gyros, Greek Salad
Chicken on a Stick
Gator on a Stick
Steak & Cheese Subs
Teriyaki Chicken Kabobs
Deep Fried Oreo
Lemon Shake Ups
Strombolis - Variety of meats or Veggie
Sandwiches - Tenderloin, Brisket, Pulled Pork, Burger, Sausage, Steak, Grilled Cheese, Fish, The Biggs
Fried Sides - Veggie Basket, Onion Rings, Mushrooms, Pickles, Green Tomatoes, Cauliflower, Street Corn, French Fries, Cheese Fries, Texas Fries, Sweet Potato Fries, Loaded Tots, Brussel Sprouts, Chicken Finger Basket
Tacos y Nachos - Pulled Pork, Grilled Chicken, Fish, Brisket
Breads - Bread Sticks, Pepperoni Sticks, Garlic Cheese Bread, Handmade Pretzel
Salads - Fresh mixed greens with vegetables
10" Thin Crust Pizzas - Meats or Veggies
Lemon Shake Up
Hot Fresh made to order gourmet mini donuts!
Mini Donuts – Cinnamon Sugar or Plain
Toppings – Fruity Pebbles, Nutter Butter, Laura Jo’s Buttercream Icing, Chocolate, Glaze
Laura Jo’s Cookies for Kids
Soft Serve Ice Cream – cones, dip cones


A new and exciting school lunch menu has arrived. This menu will provide more flexibility and will be bespoke to each school. Meaning that the school lunch provided will be more popular than ever!
The new menu features all the school meal favourites and is designed for the Unit Manager, with their school, to select dishes enjoyed the most by their pupils. This new menu has more choice for the children, which will help them to try new foods, and explore different flavours.
If you are wondering what about the pudding? Ever mindful of the health of our customers, our menus feature a variety of fruit and yoghurt (and even some savoury) combinations therefore exceeding the current standards for school meals - in the last year alone we’ve removed 62% of added sugar from our menus, which equates to 100,000 bags of sugar!
School Dinners are £2.23 per day. A half terms notice is required in writing if lunchtime arrangements are to be changed.
Each day, your child can choose a meal from one of the the following food stations: The menu changes every week, on a 3 week rotation, please see the table below to find out which week we are currently in.
To find out if you are eligible for free school meals for your child, please click here.
Week 1 4th & 25th November, 16th December
Week 2 11th November, 2nd December,
Week 3 18th November, 9th December,
Policy on Medical Diets in Schools
If your child has a special dietary requirement that may be due to a food allergy,intolerance or metabolic imbalance, Manchester Fayre, our school meal provider, can cater for such special diets. With appropriate notice, their Nutritionist will work with the school catering team to ensure that a suitable menu choice is available each day.
Nutritionist Resource - Are you confident your child is getting the best possible nutrition?
Advice about the nutritional needs of schoolchildren and teenagers...click here
Loveable Lunchboxes, provides parents with information on creating healthy and enticing lunchboxes for their kids.....click here


NASTERGAL JAM /UMSOBO – is an artisanal preserve. A delicacy. We are proud to be one of the first producer of Nastergal Jam since 2004.
CLIENTS DESCRIBE IT AS THE BEST NASTERGAL JAM … BRINGS BACK CHILDHOOD MEMORIES
- Use on bread, scones, “roosterkoek”
- In plain yogurt, ice cream and in your smoothie.
- Use in muffins with blue cheese or on a cheese platter
- Use as a topping on Cheesecakes
- Éclair with cream and Nastergal Jam makes a great dessert
Made of sun ripened apricots. The large fruit pieces gives this delicious jam a homemade feel.
A very versatile Jam.
- Smother on a piece of homemade bread/toast.
- Use in Jam Tarts
- Great for Swiss Roll fillings
- The best sauce on Snoek Fish
Made with the best quality strawberries – full of flavour, colour, and texture
- Delicious on scones with cream and cheese
- Smother on a piece of homemade bread or toast
- Use as a filling on sponge cake
Preserved Maktaan/Watermelon pieces in syrup.
- Great on cheese platters
- Use in fruit cakes
- Eat as candy straight from the bottle
TOMATO JAM – with ginger
We use only the best quality ripe tomatoes. All skins removed.
- Stunning on any bread or toast
- Grilled cheese sandwiches with tomato jam makes the best “braai broodjie”
We only use the best quality Yellow Cling Peaches, cut into pieces.
- A winner on bread
- Peach Jam Coffee Cakes
- Peach jam bars
It has a slightly tangy taste. This will be no doubt one of your favourites to choose from.
- Wonderful on toast and breads
- Use in trifle and other desserts
- Great on Cheese platters and biscuits
- Makes a great topping for cheesecakes
SWEEET ORANGE JAM
Made with the best quality oranges, full of flavour, color, and texture.
- Use on toast or fresh baked bread
- Baked with some brie cheese
- Lovely on french toast
MARMELADE (4 FRUIT)
People loves this jam because it looks stunning and taste amazing.
- Marmalade toast with tea is always a winner
- Marmalade with brie cheese and biscuits
- Try it with Short Cake


Slow Smoked Pulled Pork Sandwich
House Smoked Pork Loin with a Hint of Honey BBQ, Topped with Fried Onions, and Served with Cole Slaw
Black Bean Burger
Spicy Vegetarian Black Bean Patty topped with fresh spinach, swiss cheese, and a house made sriracha ketchup
Spicy Chicken Sandwich
crispy chicken breast, thick cut bacon, mayo and a ghost pepper cheddar blend
Buttermilk Chicken Sandwich
Chicken Breast brined in pickle juice, then soaked in buttermilk for a minimum of 12 hours, fried to order, and served with secret sauce and American cheese.
BBQ Pork Mac ' N Cheese
Our 4 cheese Mac n' Cheese topped with house smoked BBQ Pork.
Seared Blackened Salmon
Our seared blackened Salmon, with Cajun seasoning and garlic butter served with spicy rice and sautéed garlic spinach.
Grilled Chicken Dinner
Marinated Chicken Breast grilled and topped with Boursin cheese. roasted red peppers, and basil. Served with cheesy mashed potatoes and sautéed string beans.
Grilled Teriyaki Salmon
marinated grilled salmon served with spicy rice and sautéed string beans.
Jim Beam Glazed Ribs
Half Rack of Ribs dripping with house made Jim Beam glaze, served atop cheesy mashed potatoes.


This beloved West African rice dish has long kicked up lively debate, so we asked the experts.
I love jollof rice, but never get it quite right at home. What’s the secret? Beth, Cobham, Surrey
This seemingly simple question is a loaded one – the beloved West African staple has caused diplomatic incidents (Nigeria’s culture minister was accused of betraying his country’s cuisine in 2017 after reportedly saying Senegal’s was the best jollof) and famously got Jamie Oliver into hot water when he added coriander, parsley and lemon to the traditional orange-red mix (#JollofGate). So, into the trenches we go…
The principle of jollof, says Zoe Adjonyoh, founder of Zoe’s Ghana Kitchen, is “it’s a red sauce with onion and heat”. It’s what you do after this – the vegetables (carrots and peas are popular), rice, liquid, meat and the cooking method – that’s the subject of dispute in Ghana, Nigeria, Senegal, Sierra Leone, Liberia, Cameroon and beyond. “Every household has a different way of cooking it,” Adjonyoh explains.
What can be agreed on, however, is that time is essential. “Like most West African food, you can’t rush it,” says chef Maria Bradford, who grew up in Sierra Leone. “You want to caramelise the onions slowly in coconut oil, before adding tomatoes, spices, herbs, ginger, garlic, scotch bonnet, white cabbage and, finally, stock.”
Adjonyoh agrees: “The secret is in how much love and attention you give the sauce.” That’s what flavours the dish, after all. She blends tomatoes, onion, scotch bonnet, tomato puree, dried chilli and salt, and makes a spice mix of ground ginger and coriander, onion powder, garlic powder, smoked crayfish powder, smoked prawn powder, dawadawa (fermented locust bean), nutmeg, cinnamon, allspice, salt and, sometimes, brown sugar.
It’s a long list, yes, but, as Adjonyoh explains, “in Ghana, jollof is more aromatic”. Add a tablespoon of the spice mix to caramelised onions, along with chilli powder, madras hot curry powder, fresh ginger and garlic, then the tomatoes and good chicken stock, and cook until it “doesn’t taste of tomato any more, but just the spices”.
Adjonyoh washes her rice three times, then works to a 1:2 rice-to-liquid ratio: “You want the tomato base to make up two-thirds of that ‘liquid’, and you add it only once the rice is boiling in the remaining third of water, to open up the grain.” Pop on a lid, then, once two-thirds of the liquid has been absorbed, turn off the heat and leave to finish cooking in its steam.
The rice used is also a bone of contention. Adjonyoh favours long-grain, while chef Fafa Gilbert goes for jasmine (for its “scent and sweet flavour”) or basmati; Lope Ariyo, author of Hibiscus, flits between the latter and long-grain, which she parboils before finishing off in 1:1½ rice-to-liquid. Emeka Frederick, half of the duo behind Nigerian tapas joint Chuku’s, uses brown rice at home and quinoa in the restaurant: “It has the right flavour profile, but in a lighter form.” Not to mention none of the preconceptions.
Traditionally, jollof is made over fire, so to emulate that smokiness, Gilbert recommends slightly charring the bottom, before upping the ante with smoked paprika, as well as thyme, rosemary and nutmeg. And, because extra fat is always a good idea, she finishes her jollof with butter or coconut oil, and serves it with grilled chicken, fried plantain and avocado.
Ultimately, that’s the joy of jollof: you do you, and don’t let anyone tell you otherwise. “What I love is that everybody cooks it in their own way,” Frederick says. “Forget jollof wars and follow your tastebuds – but do add a kick of fresh ginger.”


My family and I visited Montreal and Quebec City in December of 2017 for a little winter vacation. Both cities are absolutely gorgeous, even when they’re covered in snow, and there was no shortage of things to do and places to see. I wrote a travel guide for Montreal and Quebec City on Forest Tourist that you can read here, but one very important thing was missing from that post: the FOOD!
As a vegan living with non-vegans, I love reading plant-based food guides whenever I visit a new city because sometimes it can be hard to find a place to eat that accommodates everyone. My family and I went to so many amazing restaurants and even found vegan food in unexpected places, so I decided it would be worth it to dedicate an entire post to vegan eats in Montreal and Quebec City.
Here we go!
The first place we ate at in Montreal was Copper Branch. This modern restaurant serves 100% plant-based “power food” and is the perfect spot to grab a quick lunch. Copper Branch has sandwiches, burgers, power bowls, and even vegan poutine! It wasn’t the prettiest food I ever had, but it sure was tasty.
Next up is Aux Vivres, Montreal’s first vegan restaurant. If you’re looking for cozy diner vibes with lots of options for food then this is the place to go. Aux Vivres has everything from burgers and sandwiches to soul food and soups, and even offers brunch on weekends. My family and I definitely ordered way too much food when we ate at Aux Vivres, so don’t underestimate the serving sizes.
If you love cats and coffee then be sure to stop by Cafe Chat L’Heureux. This cafe serves casual food and drinks and has some vegan options, but nobody goes for the food if we’re being completely honest. It’s the cats that make it worthwhile. Chat L’Heureux is a cat cafe that lets adoptable kitties wander around the restaurant and play with customers. Some of the cats even know a few tricks, so you might see a fluffy cat wearing a tie ride around on a skateboard. Don’t believe me? Then you’ll just have to see if for yourself.
Walking around Montreal all day is bound to make anyone snacky, and Délices Érable et Cie is the perfect spot for a quick bite. This teeny tiny shop is packed full of maple syrup products (talk about Canadian, am I right?). Feel free to sample maple syrup spice rubs, buy some maple leaf lollipops, or go straight to the ice cream counter like I did. Délices is the only place I’ve ever been to that has dark chocolate vegan sorbet, and it was to die for. This is also the perfect place to pick up some Canadian gifts and goodies to bring back home.
The last place we chowed down in Montreal was Tommy, and we certainly saved the best for last. This chic restaurant is picture perfect, with plants hanging all over the place, marbled tables, wooden accents, and elegant decor all over. Check out their instagram to see for yourself. As far as food goes, it isn’t the most vegan-friendly place around. There are plenty of vegetarian options that can be modified, like their avocado toast with egg that I ordered sans egg, but I recommend playing it safe by calling ahead of time to see what their specials are. I ordered a matcha latte with almond milk and the avocado toast, and it filled me up.
When I look back at our trip it seems like all of the best vegan food was in Quebec City. Well, excluding what we ate at Apsara. I was excited to eat at Apsara because the restaurant describes itself as “a taste of Asia in Quebec City” and I LOVE Asian food. Unfortunately, they did not meet my expectations. Apsara offers Thai, Vietnamese, and Chinese cuisines with lots of vegetarian options that can be modified to become vegan, but something about the food was just off. I’ve eaten a lot of Asian food, and what I ordered at Apsara tasted like it was made by someone who had never even had Chinese takeout before. If you’re the kind of person who enjoys extremely mild Asian food then maybe give Apsara a try, but consider yourself warned.
On the bright side, the food in Quebec City only improved after Apsara. Chocolato definitely raised the bar pretty high. Chocolato is a chain of chocolate shops in Quebec City that specialize in fondue. Get yourself some vegan dark chocolate fondue with fresh fruit to dip in it, and you won’t be disappointed. (And yes I ate all of that by myself, much to my family’s dismay.)
If you visit Quebec City you ABSOLUTELY have to eat at Le Soixante 5. This is hands down the best restaurant I’ve ever been to, and even my omnivorous family was swooning over their vegan orders. Le Soixante 5 is technically in Lévis, the small city located across the river from Quebec City, but is only one short ferry ride away and is well worth the visit. Honestly, I would go there just to eat at this restaurant again. Le Soixante 5 is a small vegan cafe that has a daily menu written on a chalk board hung up on the wall. The restaurant is 100% plant-based but is tasty enough to convert die hard meat eaters. My family and I went during the weekend and were lucky enough to eat from their brunch menu. I had a vegan “egg” scramble with tofu, veggie sausage, and cooked vegetables with a “cheese” sauce drizzled on top. My family had a vegan BLT, something called “la cassolette,” and brunch tacos. I also indulged in a vegan eggnog milkshake while my parents drank maple syrup whisky, and we were all completely blown away. Eat at this restaurant guys, you won’t regret it.
Saint Amour is next on the list, and holy cow is that place fancy. Like wayyy fancy. Out-of-my-budget-unless-I’m-with-my-parents fancy. We went there on New Years Eve mainly because everywhere else was completely booked, and the food was absolutely incredible. Saint Amour is the kind of place that when you tell them you’re vegan the chef whips up something special just for you and it blows your mind. If you do end up eating there, be sure to call ahead to make sure they are able to make something plant-based, and be prepared to spend all of your money.
The last place that I recommend eating at in Quebec City is La Pizzetta, an Italian restaurant with at least two locations in the city. They have vegan and gluten-free pizza crusts and vegetarian pizzas that can be ordered without cheese, as well as vegetarian pasta options that can also be made vegan.
And that is my comprehensive vegan food guide to Montreal and Quebec City. There are plenty more vegan restaurants in both cities, but unfortunately when we went most of them were closed for the holidays. If you visit either city and eat somewhere I didn’t mention let me know in the comments what you thought!
Travel safe, and eat well!
Where are your favorite spots to eat in Montreal and Quebec City? Let me know in the comments, or shoot me an email at firstname.lastname@example.org. All photos in this post were taken by me.


Biscotti for lazy swine
SHORTENED FOR EVEN MORE LAZY SWINE-PEOPLE VERSION #2 update on feb 23 2020
you will need a big bowl, a sharp thin long knife, enough aluminum foil to cover two cookie sheets, and two days.
throw 6 eggs, a cup of softened salt butter, two pinches of salt, 2 cups white sugar, a little almond flavouring, a lot of vanilla, one pinch cardamom and a two pinches of cinnamon, two cups *previously toasted nuts*, (hazelnuts or almonds by preference), two large teaspoons of baking powder, and five cups of unbleached all purpose flour in the bowl. Get the ingredients acquainted until no flour shows. Put the dough in a container in the fridge.
The next day form what’s left of the dough that your roommate didn’t eat into two logs. The fatter the log the longer the biscotti. Centre each log in a baking sheet lined with aluminum foil and squash it down. Bake for about 25 minutes, and watch it like a hawk so the edges don’t burn.
Take the logs out and roll them gently off the aluminum foil onto a cutting board. Leave the oven on. That shit about cooling the first bake is terrible make work shit like recipes are always full of. The most important thing is to show no fear. Take your big knife, and while imitating the action of a paper cutter – fearless and even – slice the loaf into biscotti sized slices. Thinner than 2 cm may break, much fatter doesn’t crisp right. Put slices back on the same cookie sheet (no grease or cooking sheet required) and bake until the OGB ORIGINAL GOLDEN BROWN BABY
STORAGE INSTRUCTIONS HA HA HA HA HA HA no.
LONG CHATTY VERSION
Adapted from a Toronto Star recipe about a zillion years ago. What you will need;
Two big bowls
An electric knife (really really helps) or a thin sharp knife with a serrated edge
Three cookie sheets
Enough HEAVY DUTY aluminum foil to cover the three cookie sheets
6 large eggs
two pinches salt
2 cups white sugar
2 tsps vanilla
1 cup melted butter (no substitutions are permitted – marge does NOT cut it)
2 – 3 cups any combination of hand chopped hazelnuts and almonds
5 cups flour
2 tablespoons baking powder (I use slightly less)
several pinches cinnamon
optional but optimal several pinches ground cardamom
Sift the flour, baking soda and spices in one bowl. Dump all the other ingredients in the other and beat violently for about a minute. Upend the flour and spices in the other bowl. Get all the ingredients acquainted, but only just barely. Use your hands if necessary
Cover the bowl and refrigerate the dough for a couple of hours. Do not refrigerate for more than 12 hours or the dough will turn an odd speckly colour, which does not affect the taste but is not aesthetic. If you are in a hurry, add slightly more flour to reduce dough stickiness if necessary and go to the next step. Preheat the oven to 350 F. Put the aluminum foil down on two of the cookie sheets.
Divide the dough into four parts, and squeeze with your hands into a log shape. The final result should have a smooth surface with no big gaps or cracks, be between 1 1/2 and 2 inches in diameter and about ten to twelve inches long. Place this log lengthwise on the cookie sheet, one inch from the side. Do likewise with another log. Do the same with the last two logs on a separate cookie sheet. Mash them down with your hand until they seem quite impossibly flat. This is the only way to get the real biscotti shape.
For the first bake – 20 – 30 minutes is about right. I have given up trying to measure the time because it seems to vary so much with each batch and oven. Basically, when the smell starts to drive you insane, pull them out. They should be quite brown on the bottom as this crust is part of the structural integrity that allows you to move and cut the logs without destroying them. Check to make sure that the top of the logs isn’t ‘doughy’ looking or you’ll be cursing when you come to cut them; then the final product, while entirely edible, will look funny – sort of ‘pregnant’. If they are doughy, toss them back in for another 5 minutes at least. Cool the logs to the point you can comfortably handle them, peel gently from the aluminum foil, and transfer to a cutting board and then slice in half inch slices. The original recipe says “Cool logs completely” but I don’t find that works at all well. An electric knife makes cutting easy. Otherwise the most laborious part is cutting up the logs without rendering them into expensive crumbs. The technique for doing this is hard to describe and really depends on the knife you are using and how klutzy you are. An even, fairly swift ‘rocking’ cutting motion is best – do NOT saw, and don’t try to cut them too thin. Think “paper cutter at work”. Place the cookies flat on the three cookie sheets and bake another 15 minutes at 350 until golden brown. For extra crispiness turn off the heat and let them sit for a while longer, otherwise pull them out and let them cool completely before you put them in containers.
Tomorrow…. Entirely Evil Chocolate Cake
They were stuck together. No word on what it took to separate them but they look completely exhausted.


Macau is know as the gambling capital of the world, with more money generated from wagering and casinos than any other place in the world – Las Vegas included. Although the main reason for visiting this Chinese peninsula is for the gambling entertainment, there are lots of other things to do there, including top dining opportunities. Many of Macau’s restaurants are well worth a visit, and I’ve listed a couple of options for you to try out if you’re in the area!
360 Degrees Cafe is situated in Macau Tower, the 10th tallest freestanding structure in the world. The cafe is situated on the sixtieth (!) floor of the tower and is a must-do to experience Macau in all its glory.
Ou Mun Cafe
Situated near one of the busiest areas in Macau in a small street near Senado Square, this small but welcoming coffee shop has developed quite a name for itself among tourists. The ambiance is sweetly European, and offers visitors a chance to savor some of the homemade delicacies, sandwiches and snacks at very reasonable prices compared to surrounding eateries.
Lord Stow’s Cafe
Anybody who sinks their teeth into Lord Stow’s legendary tarts will be able to testify that there is probably no better pastry in Asia. The cafe serves items that would do the iconic English baker proud, and visitors can try out interesting tarts such as pasteis de nata (warm egg-custard tart), as well as heavenly cheesecake. Not for the fainthearted!
Situated in Taipa Village, this delightful, converted two story house eatery specializes in local cuisine, namely Portuguese and Macanese. Try interesting dishes such as crab, broad beans or beef stew with mushrooms.
La Bonne Heure
This French restaurant is independently situated in Old Macau, unlike other Western restaurants which are usually located in casinos and resorts. This is the perfect location for anybody seeking secluded, romantic dining facilities with top notch cuisine and delicious servings – with attention to aesthetics. The atmosphere is low key and relaxed, though, which is the perfect combination IMHO.