I thought I'd try to post "emergency" recipes from time to time that are either good for freezing or quick and easy for those of who struggle with chronic illness (and those who do not). Who doesn't like good, easy meal ideas?! Today's involves my favorite method of cooking--the crock pot!
Slow cooker Salsa Chicken
1 lb thawed boneless chicken breast
1 cup salsa
1 can cream of chicken soup
1 package taco seasoning
1 cup sour cream
Put chicken, salsa, cream of chicken, and taco seasoning in slow cooker and cook on low for 4-6 hours. Before serving stir in sour cream and cook until heated thoroughly. Serve over rice.
The original recipe can be found at Chef Mommy (She has a great homemade taco seasoning recipe that I used as well). Apparently this is a common recipe with several variations found online, but I had never tried it before.
Best Black Beans
1 can black beans
1 small onion (i used about a forth of a larger onion)
1 clove garlic chopped
1/4 tsp cayenne pepper
salt to taste
1 tbsp fresh cilantro (didn't have but wish I did!)
(I also added in some cumin)
Stir-fry onion and garlic for a few minutes in saucepan. Add other ingredients (except cilantro), bring to a boil, reduce heat and simmer for about 5 minutes or so.
My two year old LOVES rice and beans and we love spice so these will be repeat recipes in our house.
What did you eat for supper tonight?


INTERNATIONAL SUPPLY CHAIN SOLUTIONS TAILORED TO THE FOOD & BEVERAGE INDUSTRY
Food & Beverages
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The vibrant red color , exquisite and delicate raspberry is a powerhouse of innumerable health benefits . The fruit which is a rich source of nutrients , minerals and vitamins , when included in your daily diet can help lower risk of cancer , obesity , cardiovascular diseases and even enhance fertility .
Health benefits :
Help lose weight
Raspberries are low in a fat and calories and high in fiber content , which makes them an excellent fruit to be included in your diet plan . The low energy density food helps provide larger portions for fewer calories . Raspberries make you feel fuller for long as high fiber foods take more time to get digested . The insoluble fiber helps keep the body regular and the soluble fiber is known to lower blood cholesterol , which also promotes weight loss.
Reduce cancer risk
They contain about ten times more antioxidants than tomatoes. The high levels of antioxidants in raspberries make it a great cancer fighting fruit , as antioxidants help protect cells from the damage caused by unstable molecules known as feel radicals . Raspberries also contain ellagic acid that is said to be an anti carcinogenic compound.
Maintains cardiovascular health
The potassium content in the berries help maintain the heart beat and blood pressure . Raspberries also contain good amount of other minerals like , manages , copper and iron . Copper is essential for production of red blood cells and iron and folate helps reduce anemia risk.
According to a latest research eating raspberries can even help enhance fertility in both men and women . The high levels of Vitamin C and magnesium are very much essential for male and female fertility . The antioxidants help protect sperm , promote conception and reduce the risk of miscarriage .
Helps against depression and other mood disorders
Raspberries is a rich source of Vitamin B and folic acid . A handful of raspberries can give your mood an instant lift.


For THIRTY years…
Genoa Importing has been Loudonville’s go-to stop for hearty, home-cooked meals. When you step inside our newly renovated deli, you’ll always be met with a friendly smile and some old fashioned Italian food. From handmade pizzas and sausage to fresh salads and subs, everything in our kitchen is made from scratch. It’s the way we’ve always done things, and we don’t plan on changing anytime soon. Since we know no one wants to cook after a long day, our premade Grab and Go Dinners are taking all the hard work out of a delicious meal. So come on down and join us or let us bring it right to your office -- we’ll always make you feel right at home.
Genoa is a proud partner of Mealeo and offers delivery when you place your order online.
435 Loudon Rd. - Route 9
Loudonville, N.Y., 12211
We’d love to hear from You.


In our January Nature Study at The Wild Schooler, we are building campfires, making hot chocolate and roasting marshmallows so we need a good homemade marshmallow recipe to go along with all that!
Not only is this organic homemade marshmallow recipe sweet and comforting, it’s made with organic non-GMO ingredients. Throughout the steps of this recipe, we’ve included discussion questions you can ask your kids while you make these to get them thinking about the science behind how homemade marshmallows are made.
This is part of our January Nature Study, but feel free to use the recipe anytime, anywhere.
Ok, let’s make some organic homemade marshmallows! 🙂
Ingredients for Marshmallows
- 2 1/2 Tbsp of gelatin (We use Non-GMO Grass Fed Gelatin)
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup (We use Wholesome Sweeteners Organic Light Corn Syrup)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar for dusting
Equipment You’ll Need
- Mixer (stand or handheld)
- Candy thermometer
- Square baking pan
- Parchment paper
Step 1: Prepare Your Workspace
Create a cozy kitchen space by clearing the counters and setting up your ingredients.
Engage your homeschoolers by asking, “Where do you think marshmallows come from?” and discussing the properties of gelatin. Let them touch it and ask, “What does it feel like?”, and “What do you think will happen when we mix it with water?”
Step 2: Bloom the Gelatin
In a large mixing bowl, let your child combine the gelatin with 1/2 cup of cold water.
Allow it to sit and “bloom” while you move on to the next steps.
Ask your child, “Do you see the gelatin changing at all? What does it look like now compared to when we started?”
Step 3: Cook the Sugar Syrup
In a saucepan, combine the granulated sugar, corn syrup, and the remaining 1/2 cup of cold water. Stir over medium heat until the sugar dissolves. Attach your candy thermometer and let it cook without stirring until it reaches 240°F (soft-ball stage).
Ask your child, “What’s happening to the sugar mixture as it heats up? Why do you think we need the thermometer?”
Step 4: Mix and Whip
With your mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Gradually increase the speed to high and beat until the mixture becomes thick, glossy, and holds stiff peaks.
This is a great time to discuss the transformation of ingredients through whipping.
Ask your child, “How does the mixture change as we beat it? What do you notice about its texture?”
Step 5: Add Flavor and Set
Mix in the salt and vanilla extract (or other extract you have on hand), giving your homemade marshmallow fluff a delightful flavor.
Transfer the mixture into a parchment paper-lined square baking pan, spreading it evenly. Let it set at room temperature for at least 4 hours, or preferably overnight.
Ask your child, “Can you smell the vanilla? How do you think the marshmallows will change as they set?”
Step 6: Cut and Enjoy!
Once your homemade marshmallows have set, dust a cutting board with confectioners’ sugar and invert the pan onto it. Cut your marshmallows into squares using a knife or fun-shaped cookie cutters. Toss the marshmallows in more confectioners’ sugar to prevent sticking.
Ask, “What shapes do you want to cut the marshmallows into? How do they feel compared to store-bought marshmallows?”
You’ve just created a batch of fluffy, homemade marshmallows, perfect for cozy January days. This activity not only nurtures your child’s creativity but also provides an opportunity to explore science, math, and the joys of working together in the kitchen.
Make sure you save some of these! You’ll need them for our campfire and hot cocoa activities in your January Nature Study guide.
What is the Kindergarten Nature Study?
The Wild Schooler releases monthly nature-based curriculum that follows the seasons of the year and helps you to build a strong connection between your kindergartener and nature. We provide you with a parent guide of over 40+ indoor and outdoor engaging activities (complete with material lists) that help to build skills around STEAM, bushcraft, homesteading and homemaking, making it easy for you to wild school your homeschooler!
It’s free for the first month (then just $7) so download the parent guide of nature-based activities if you want to try it out.


Monday March 12, 2018 10:33 P.M. EST
Friday began quite early again due to us getting home early from a restaurant opening that I talked about in the previous blog. So the plan was to get up and work out early after dropping chef’s daughter off at school. The only real reason that I went was to swim at the gym that I thought we were going to. Instead we went and made some desserts for the restaurant. Yiheng made a flour-less chocolate cake that is matched with a round piece of chocolate Ganache. Once that was done we had a quick breakfast across the street, and went on a shopping trip. We went to visit the local Cutlery store called Ambrosi Bothers. They service almost all of the chef’s knives in the entire city of Kansas City. It was amazing to see all of the different gadgets, and knives to use in the kitchen. I already have a few chef’s knives but I did purchase a new slicing knife. This will aid me when I need to cut prepared meats and other cooked objects. After this fun, we began running our errands for the day. This included dropping off catering supplies to the company that we made lunch for that past Wednesday, and making a run to the apple store. Once that Happened we went back to the restaurant to start our prep for service. It was quite busy that evening due to the large college basketball tournament taking place down the street. At one point during the night we had hit a rush where we sold 20 burgers in about 15 minutes. There was also an group that came into the restaurant for a special dinner where nothing was ordered off the menu. One of the starters that we made was salmon tartar. This was a lot of fun to make because it allowed me to learn the proper way to filet a fish. Chef Tio made it look so easy. Once we filet the salmon she took a small piece of the fish and chopped it up very fine and adding all of these amazing ingredients to it, like an artist adding layers upon layers of color to their work. She also knew that I had never ate raw fish before. So pictured below was the first raw fish I have ever ate before in my entire life.
Below is one of the other menu items that we made for the group which was pan seared scallops with blanched potatoes that were then pan fried, with homemade chorizo, and pickled red onions.
Shortly after this dinner was done we made our dinner, and headed home for some well needed rest. The next day would also be my last day at the restaurant. Unlike most days we slept in pretty late and enjoyed it very much. This was a major day for getting prep work done for the next week of the three month catering contract that Chef had just received. Once all of the shopping was done Chef took us to a really cook place for lunch in which she called ” fun Chinese food.” This place was called Blue Koi and it had some great dumplings, and roasted duck. We all got hit with all of the dreaded food coma and we all went back to the house and took naps. We all got up and rushed over to the restaurant to begin prep work. I chopped lots of squash, and eggplant for Monday’s vegetable dish for the catering event. Since we had all of these vegetables around Yiheng wanted to make what is really called vegetable byaldi, but is better know from a famous Disney movie which is called Ratatouille. Here is one of the ones that we made before it went into the oven compared to the one from the movie
So with that we also made a few other dishes for fun with some of the salmon and potatoes from the night before. It was great to see all of our minds come together to see make some amazing food. For dinner that night I made a pan roasted salmon with a maple bourbon glaze and the same potatoes as the scallop dish the night before. It was such a hit that I didn’t get a picture of it. So to wrap up my time at the restaurant I took pictures with some of the people I worked with. In the first picture is Keith who ran the grill in the kitchen. In the second picture are Daniel, and Jake, who are probably the funniest and most enjoyable bartenders I’ve ever met.
Finally here are some of the pictures of the restaurant and kitchen.
– The Dish Room
The Kitchen: Small but Mighty
– A map Showing Westtown township including Westtown’s Campus.
The restaurant from the view of a comfy couch as I rest my feet briefly.
Sunday was a nice day to end my adventure out in Kansas City. After Sleeping in and packing we went to a donut shop for breakfast and then went around town on a street car, and took a few final pictures before I got to the airport.
The First picture below is me standing exactly in both Kansas and Missouri at the same time.
And the final picture taken of course was with Chef herself at the belfry before she took me to the airport so I could catch my flight home.
Thank you for reading the blog, and I will be writing a shorter blog in a few days with a reflection of my time out with Chef Tio. Until next time!


We add that personal touch to every catering occasion.
Celebration cakes and favours our speciality
Hot and cold buffets can be arranged, the menu can be tailored to suit your special gathering.
Delicious home made cakes can be delivered with 48 hours notice
Coffee & Walnut
Orange & poppyseed
Pumpkin spice & ginger
Cup-cakes and brownies
Welsh-cakes, try our speciality Baileys Welsh-cakes.
Gluten free cakes also available
You can taste all our cakes at Penllergare valley woods visitor centre and coffee shop everyday between 10am and 4pm
Location: We are based in Penllergaer, Swansea. Delivery can be arranged.
Contact Sian Day - Proprietor
07594 656245 to discuss your special arrangements.
Find us on Instagram, facebook and Twitter.


Cooking is an experience. A passion. An opportunity to bring people together. Now, we’re bringing you and your family new ways to connect over a shared love of food. We create delightful dining experiences based on your personal tastes, creating unique, flavorful menus with a variety of options and making nearly everything from scratch. Plus, we mix it up regularly with special theme parties and chef challenges to keep the mealtime experience fresh, new and exciting.
We can accommodate most any dietary requirement or restriction, including special diets to help manage conditions such as hypertension, heart disease or diabetes. Residents appreciate our well-appointed restaurant-style dining room, where attentive table service makes meals a social occasion.
Elevate® Signature Programs
This program seeks to find ways to incorporate food as a vehicle to give back to the community around us, partnering with local charities and engaging our residents with the broader community. It’s never too late to impact the culture and be a force for good.
Through exhibition cooking, education presentations and even residents cook-offs, this program shines a spotlight on the exceptional talents and skills of our culinary leaders throughout the company. This program fosters social interaction and meaningful connection between our residents and staff.
Beyond a theme dinner, this is an immersive dining experience. Be transported to Italy with an Italian happy hour replete with accordion music, or stay close to home with a dish featuring a local signature ingredient. Whatever the offering, Culinary Keepsakes broadens culinary horizons, brings cultural context to mealtimes and incorporates the entire campus.
Traditions to Table
Incorporating time-honored traditions, our residents are invited to share their signature recipes and allow the rest of the campus a glimpse into their cherished culinary memories. This program allows our residents to engage in creating new memories based on lifelong experiences created around the dinner table.


Freshly made food delivered at home or at the workplace.
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SO SIMPLE AND
Freshly made lunch and dinner, delivered on time and wherever you are, from monday to friday. Easy to choose, simple to order. Free delivery
Create an account to see the menu available to your delivery address.
Make your order until 11:45h for lunch or 19:30h for dinners.
Delivery is made always at the same schedule, between 11:50h and 13:15h for lunch and 19:30h to 21:00h for dinner.


Handcrafted with a traditional recipe
Just like Palestine.
Indulge in the luxury of Palestinian Kunafa - handcrafted from the finest Ingredients using a traditional recipe that traces back to the city of Nablus, where the dessert originated during the 10th century.
We start with authentic Akkawi cheese to create a subtle sweetness coated in specialised shredded dough - the kunafa is then heated atop a custom built gas fired stove using multiple trays to ensure uniformity in its layered texture. Drizzled generously with syrup and topped with crushed pistachios, the warm kunafa is ready to create a luscious experience for those who wish to experience this generations old authentic Palestinian delicacy in the heart of London.


Tokyo has long been a dream destination for the food-obsessed. Restaurants in the Japanese capital may be decorated with more Michelin stars than any other city in the world, but it’s more than just a numbers game. What really sets Tokyo’s extraordinarily diverse dining scene apart is the universal emphasis on quality. High standards for culinary excellence endures across the entire spectrum of eateries and budgets, from lively department-store food halls and clandestine backstreet gastropubs to upscale restaurants that require reservations months in advance. The lure of an immersive foodie experience in Tokyo and all it entails—precision-cooking techniques, gracious hospitality, the freshest seasonal ingredients—can easily compel hungry travelers to amass as many unforgettable meals as possible during their trip.
An Insider’s Take on Tokyo’s Best Foodie Finds
The fastest way to get to the heart of Tokyo’s culture is through the stomach. However, with the city boasting over 150,000 restaurants (not including specialty shops), foodie newcomers to Japan’s capital tend to feel overwhelmed. Should you opt for haute cuisine or simpler, hearty staples that the locals enjoy? And what about sake pairings? This informative guide answers all those questions and more as you embark on your culinary journey through Tokyo.
Yukari Sakamoto, an American chef, sommelier, and author of culinary guide Food Sake Tokyo, often hears from overseas visitors who want to pack as much as possible into their daily itineraries—and their bellies. “[Some] want to try four restaurants in a single morning, asking for recommendations on where to go,” she says. Sakamoto also leads private food tours throughout Tokyo with her husband, Shinji, a former seafood buyer and Tsuji Culinary Institute alumnus. Given the city’s 150,000-plus restaurants—not to mention the countless shops selling other authentic edibles like wagashi sweets, condiments, tea, and takeaway box meals—Sakamoto wholly understands the rationale behind overindulging. Still, she suggests going easy on the hours-long sushi and kaiseki-ryōri (haute cuisine) feasts, encouraging lighter meals of ramen, tonkatsu (fried pork cutlet), or soba instead. Not everyone listens: “I’ve had clients calling me on their third day saying that they have three more Michelin restaurant reservations, but just can’t eat any more big meals.”
Though some may perceive it as excessive, it’s good news that visitors are stuffing their calendars with restaurant bookings. Like everywhere else in the world, Tokyo’s cherished culinary establishments have had an especially challenging year due to the pandemic. Despite being confronted with ongoing obstacles, many restaurants continue to survive with support from first-time patrons and devout loyalists alike. And restaurants continue to prove resilience by adopting the Tokyo Metropolitan Government’s recommended protocols, like mandatory mask-wearing, plastic partitions, frequent sterilizing, constant ventilation, and health checks for staff. Eating out in Tokyo is as safe as it gets—so why not pull up a seat to the table?
While the Sakamotos are certainly no strangers to the cypress counters and white-gloved waiters of Tokyo’s top-rated restaurants, their food recommendations reveal a more comprehensive take on the city’s vast culinary landscape. Tips might include visiting a centuries-old, family-run confectionery, or a venerable yōshoku diner for hashed beef, omu-rice (rice omelette with ketchup), and other old-fashioned Japanese riffs on Western food. The couple tends to prefer small restaurants themselves, especially those that have earned their golden reputations by word of mouth, with a solid boost from local food writers, chefs, and sommeliers.
Among their favorite spots is Shuka Nomoto, an intimate 15-seat izakaya (traditional gastropub) in residential Ebisu, which can be a challenge to find if you don’t know where to look. Run by owner-chef Daisuke Nomoto, the restaurant is marked only by a small standing andon lamp outside. “You think you’re heading the wrong way at first. When you get there, it’s mostly locals,” explains Sakamoto. She and her husband ask for Nomoto’s omakase (“I leave it to you”) course, fully improvised using his freshest seasonal ingredients. As he works behind the counter, they ask about each dish. “He makes dumplings with pig’s ear, which adds a crunch, and shirako (cod sperm sacs) tempura with fresh figs. It’s all so good and comes in surprising combinations you wouldn’t think of,” Sakamoto says.
Restaurants in Tokyo that focus on doing one thing extremely well—specialties like soba, eel, or tempura—also get high marks from the couple. Isehiro, in the Kyobashi district, has made yakitori for a century. The menu goes beyond wings, thighs, and breasts. Every edible part of the chicken (including those uncommon in Western diets, such as the neck, heart, and cartilage) is expertly sliced, seasoned, and grilled over charcoal by chefs who devote themselves to improving on the little things that make all the difference. “I love to watch the chefs and to smell the charcoal smoke and the charring sauce,” reflects Sakamoto.
Then there’s the question about sake pairings. According to Sakamoto, there are no rules: “Only personal preference matters.” She usually orders shun-no-osake (seasonal sake), which is drawn in batches by breweries in spring, summer, and fall. While restaurants and bars have their own bottle lists, Sakamoto suggests taking another route to sample sakes from the country’s 1,370 breweries. Look out for “antenna shops,” retail outlets run by governments from prefectures around Japan to promote their culture. These stores are stocked with authentic, hyper-local specialties; some are limited to food and drink, while others curate a collection of handicrafts like pottery. They’re popular with Tokyoites, too, for offering unique opportunities to discover regional goods and rare sake varieties from around the archipelago without leaving the capital. Sakamoto points out two antenna shops in the Nihonbashi district that represent the Shimane and Shiga prefectures, where guests can participate in sake tastings. “Their selection is even better than the department stores’,” she continues. After a sipping session at the bar counter, you’ll definitely want to bring a few bottles home.
The Sakamotos also lead tours centered around their favorite hidden gems in the Tsukiji Outer Market. Tsukiji Market, where the tuna auctions used to take place, is currently still packed with restaurants and vendors selling ceramics, tea, tamagoyaki (rolled egg omelette), and dried fish shavings. Founded in 1956, Tsukiji Hitachiya is one of those famous shops carrying traditional kitchenware handcrafted by artisans for generations, including donabe rice-cooking pots, bent-wood magewappa bento boxes, suribachi mortars, and nambu tekki cast-iron teapots. “Hitachiya is a beautiful little shop,” says Shinji Sakamoto. “The staff is friendly and their signs make it easy to understand what each item is and how to use it.”
From Tsukiji, the guides typically end their tour in one of Ginza’s depachika (department store food market), where a cornucopia of Japan’s best edible delights await. Traditionally located on the basement level of giant retail emporiums, these sprawling centers are where locals often go for hard-to-find ingredients and takeaway foods, which have been especially in demand since the pandemic. But they’re also one-stop-shops for everything else, from fish and Wagyu beef to dumplings, sushi, and sweets. “The guests we take there are simply amazed, and they can’t believe how reasonable prices are,” Yukari Sakamoto adds. “At the end of three hours, they’re often overwhelmed by the bounty presented before them.”
It’s a common sentiment among travelers who visit Tokyo thinking that they can see, do, and eat it all. But in a metropolis this vibrant, with inhabitants that take mealtime very seriously, a culinary journey knows no bounds. Venues have gone the extra mile to ensure a safe dining experience in uncertain times, though one thing does remain certain: Tokyo’s obsession with food is insatiable.
For more insider secrets and on-the-ground tips for the ultimate Tokyo experience click HERE.
Given the changing nature of the COVID-19 pandemic, the hours and accessibility of many places are subject to change. Please make sure to contact them prior to your visit. Learn more about Tokyo's safety measures here.


Recipe:The World's Easiest Vegan Cinnamon Rolls
|1 stick (1/2 cup)||vegan buttery sticks; cold, cut into cubes|
|1 stick (1/2 cup)||vegan shortening; cold, cut into cubes|
|3 cups||all-purpose flour (plus flour for rolling)|
|2 tbsp.||white sugar|
|10 tbsp. (150 mL)||ice water|
|1 tbsp.||coconut oil|
|1/2 cup||pecan halves|
|1 cup||pecan pieces (or you can have all halves, toast together, and then separate to chop)|
|1/2 tsp.||ground cinnamon|
|1 cup||white sugar|
|1/2 cup||maple syrup|
|1/4 cup||vegan butter|
|2 tbsp.||flax meal (combine with 6 tbsp. water)|
|10||slated top crackers, crushed|
|1 tbsp.||(heaping) flour|
|1-1/2 tbsp.||vanilla extract|
For the pie crust
In a food processor (or, if you don’t have one of those, a large mixing bowl and a pastry knife), blitz butter, shortening, sugar, flour, and salt until the butter and shortening is about pea-sized. Pour in ice water and mix until just combined. Transfer to a clean counter top and divide into two equal pieces. Shape the discs and wrap with plastic wrap. Let chill in the fridge for at least an hour.
Once chilled, remove from fridge and roll out until 1/4 inch think and it fits your pie pan. Wrap your rolling pin with the pie crust to easily roll out over the pie pan.
Gently shape the pie crust to meet the crevices of the pie pan. Use a knife to trim edges of the pie crust, them crimp the sides or leave as is. Use a fork to poke holes all along the bottom to prevent bubbled. Cover the edge of the crust with aluminum foil to prevent burning the edges. Bake at 325°F for about 10 minutes. The crust will shrink a little bit, depending on your pan, so give it about 1/2 inch to an inch to shrink down to. Remove from oven and set aside.
To make the filling
Preheat oven to 350°F.
In a skillet, melt coconut oil over medium heat. Toss pecans into pan and stir until lightly coated in oil. Sprinkle cinnamon on top and continue stirring until pecans are fragrant and lightly toasted (about 3-4 minutes). Watch carefully and stir constantly because they burn really quickly. Remove from pan and set aside to cool. Roughly chop pecans once cooler. You can reserve about 1/2 cup of them to leave on top for decoration.
In a small bowl, mix flax meal and warm water and let sit until thickened and gelled (about 5 minutes).
In a small pot, combine white sugar, maple syrup, butter, flax mixture, crackers, flour, and pecan pieces and stir over medium low heat until sugar is dissolved and mixture is fairly thick (about 5 minutes). Turn off heat, stir in vanilla extract, and transfer to par-baked pie shell. Arrange pecan halves on top as desired. If you can, submerge them in the sugar syrup a bit so that the pecan halves are protected from burning.
Keep edge of pie protected with aluminum foil, and bake for about 30-40 minutes. Remove aluminum foil from edges and continue to bake until edges are golden and the pie filling is mostly set but a little jiggly in the middle when you gently shake the pie - about another 10-15 minutes.
Remove from oven and let cool on a wire rack. It’s best to let it sit until slightly warmed or completely cool before serving. Cut and enjoy!
- This recipe makes two pie crusts (or a top and a bottom), so you have another pie crust for later, or you can double the filling recipe and make two pecan pies!


In the heart of the Mavronero Farm stands the Pecan tree (Carya illinoinensis). Known for its delicious and nutritious nuts, the Pecan tree was planted decades ago amidst rows of olive groves. In this article, we delve into the characteristics, cultivation, and significance of the Pecan tree in our unique Cypriot agricultural landscape.
Origins and Characteristics
Native to North America, the Pecan tree has made its way across the globe due to the popularity of its sweet and buttery nuts. This deciduous tree belongs to the hickory family and is renowned for its majestic height, reaching up to 150 feet in its natural habitat. In the Mediterranean climate of Cyprus, the Pecan tree adapts well, offering not only its bounty of nuts but also contributing to the farm’s ecological diversity.
Cultivation in Cyprus
Cultivating Pecan trees in Cyprus requires attention to specific environmental conditions. The tree thrives in well-drained soil with a slightly acidic to neutral pH. The Mediterranean climate, with its hot, dry summers and mild winters, is conducive to Pecan tree growth, making our olive farm an ideal location.
Pecan trees are known for their deep taproots, which help them access water in arid conditions. However, they do require consistent watering, especially during dry spells, to ensure optimal nut development. The careful integration of Pecan trees into our olive farm showcases the adaptability of this species and enhances the overall agricultural ecosystem.
Nut Production and Harvest
Pecan trees are valued primarily for their nuts, which are not only delicious but also rich in nutrients. The nuts are enclosed in a hard shell that splits open when mature, revealing the familiar oblong-shaped Pecan. Harvesting typically occurs in the fall when the nuts have reached their full size and have undergone the crucial process of kernel filling.
The nuts are then carefully collected, cleaned, and processed for consumption or further use. Pecans have a myriad of culinary applications, from being enjoyed as a snack to being incorporated into various dishes, adding a delightful crunch and distinctive flavor.
Significance in the Olive Farm
The introduction of Pecan trees to our olive farm serves both practical and ecological purposes. Beyond the economic benefits of Pecan nut production, the trees contribute to the farm’s biodiversity, attracting a variety of pollinators and beneficial insects. Additionally, the deep-reaching taproots of the Pecan trees can help improve soil structure and water retention, benefiting the overall health of the farm.
As the Pecan tree takes root and flourishes in our Cypriot olive farm, it brings with it a rich history, a bounty of delicious nuts, and a host of ecological benefits. The integration of this North American gem into the Mediterranean landscape exemplifies the adaptability of agriculture to diverse climates and the potential for enhancing the sustainability of our farm. The Pecan tree, with its unique characteristics and valuable produce, is indeed a nutty yet wonderful addition to our Cypriot olive farm.


Book Ends Cafe
Sadly, we have had to close the cafe. We lost the use of our
kitchen in the Funk Zone due to a change of ownership.
However, we are planning on opening a new, full
service restaurant either in Downtown Santa Barbara or the
Funk Zone either later this year or early 2017.
With a kitchen of our own on site we will be able to
substantially expand our menu. Naturally, we will continue to
serve ONLY all organic and sustainably farmed meats and
source our produce from the local farmers markets. We will
also be adding quality wines and beers to our menu.
Watch this space or 'like' us on facebook for updates.


During winter time Amstel Boathouse is open from Wednesday to Sunday from 10 am to 11 pm. During summer, we are open every day from 10 am to 11 pm.
There are tasty and recognizable dishes on the menu. In addition to a number of classics, you will also find seasonal products on our menu. Obviously for reasonable prices. We have also carefully selected wines for you that are served by the glass or by the bottle.
Please click hier for our lunch menu


Posted on Jul. 31, 2017
• Performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more of a variety of food service environments.
• May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of bakery items, as appropriate to the position.
• Assist in cleaning work areas, equipment, utensils.
• May assist in the set up, and service; and collection of garbage/trash; as appropriate to the area of operation.
• May serve food to customers and/or perform cashiering duties, as appropriate.
Duties and Responsibilities:
• Washes, peels, cuts, and seeds vegetables and fruits.
• Weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment and utensils.
• Distributes supplies, utensils, and portable equipment.
• Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Serves customers in an efficient and friendly manner.
• Resolves customer concerns.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
• Assures compliance with all sanitation, ServSafe and safety requirements.
The Dublin City School District is an Equal Opportunity Employer and as such does not discriminate on the basis of race, color, sex, age, religion, national origin, ancestry, disability, veteran status, marital status, or any other status protected by law.


Welcome to Wylie's
Located in the heart of Rosedale, Wylie's is the neighbourhood gathering spot for a casual dinner or pint of Mill Street Organic Beer. Under new management, our menu has a wide variety of items including pub favorites, Authentic Thai and South Indian Spicy dishes. Pad Thai and Lamb Shank are staff picks, and can be paired with one of the 14 beers on tap (inlcluding Guinness, Mill Street, Keiths & Stella Artois). There are always different daily specials so you are sure to find something to please. Wylie's staff immediately make you feel welcome and comfortable whether you've stopped in for some conversation, a quiet meal or just to hang out. Brunch is served every Saturday and Sunday from 10am to 4pm. Don't forget about their Private Party room with the 6ft. Projection TV & pool table in the basement.
Visit us each day of the week for our cheap drink specials. For more information on private bookings or full service catering for your special event or party please call.
Take-Out is available 7 days a week at Wylie's Pub from 11am to 12am. There is a 10% discount promotional offer from either lunch or dinner menu for our fellow customers.
For all your special occassions like, Valentine's Day, St. Patrick's Day, Mothers Day, Thanksgiving Day & Holiday Season, Wylie's Pub offers special menus to suit your needs.
We now play UEFA and English Premier League Games. Come watch the action with us!


You shouldn’t start a restaurant unless you know people like your cooking.
Sure, it’s been your dream to own a restaurant since you were a kid. Perhaps you’ve finally saved enough to give yourself a running start. Your spouse and parents always tell you how great a cook you are. Every day you see another quote on social media about the need to seize the day.
So it’s time to take the next step, right? And that means mortgaging the house, maxing out the credit cards and going all in on a fancy spot.
But wait. What if the restaurant fails? Or any big, risky thing you’re tempted to try?
Maybe there is a different way to pursue this dream. Yes, people who love you love your food. It’s a reasonable guess that complete strangers will like it too. But don’t forget, that’s still a guess.
Wouldn’t it be worth testing that guess?
1. See if unbiased people like your cooking.
Invite some acquaintances (preferably not your closest friends) over for dinner. Make them your best food, and watch what they do. Don’t ask them if you should open a restaurant, just watch. Hopefully it goes well. If it does, that’s valuable knowledge. Think of that knowledge as a tailwind.
2. See if people will pay for your food.
Invite 10 or 12 more people over, suggest a menu and tell them it will cost them $25 per person, or $50. See how many show up. Gauge their reaction. If the dinner goes well, the tailwind just got stronger. So take the next step.
3. Rent a small space somewhere affordable.
If the food is good, people will find it and put it on Instagram and Yelp. You don’t need to sign the fanciest lease in the most happening area.


Roe Valley Beekeepers Association
You may be confused by the different sugar solution strengths, when to use fondant etc. If so this page might give you some answers.
Bees will require feeding when honey reserves are depleting and nectar supplies are insufficient for the level of activity and the number of bees in the colony. Contact Feeders that the bees access (contact) from below with the syrup held by a vacuum formed by inverting the feeder and shaking some syrup out go over the feeder hole in the crown board are the simplest. They are useful for stimulation feeding (feeding to encourage the queen to lay more eggs usually in the early spring) and top up feeding. Use an empty super box on top of the crown board to support the roof whist the feeder is on.
There are three possible times in the calender when bees may require feeding
In early spring bees will have eaten into their overwinter reserves, and will not have access to nectar either because of weather or lack of flowering plants. Feeding will avoid the risk of starvation in February /March. You’ll know if the hive is light without opening it in the cold, by hefting (lifting the corner to asses the weight). It may be too early in the season for high volume feeding, as there will be insufficient pollen protein and feeding will stimulate the queen to lay in increasing numbers. The general advice is to use sugar fondant or solidified sugar as this will be sufficient to feed, but wont overstimulate.
Candy is a mix of sugar and a little water that forms a smooth stiff paste similar to bakers fondant, indeed bakers fondant can be used and saves you the hassle of making it up. As candy has a low water content, it can be fed to bees during the depths of winter or as a spring stimulant. However some bees seem to ignore it whilst others take it with relish. If you feed sufficiently in the autumn there should be no need to use candy at all.
Making fondant is as simple as 1,2,3,4,5... that’s 1 pint water with 5lb sugar heated to 234F
(For metric use 2kg sugar, 0.5litre water at 112C). A teaspoon of Cream of Tarter also helps to stop it setting too hard. Mix the sugar into the water slowly and bring to the boil for 10 minutes stirring occasionally. Test the mixture by dripping onto a cold plate until it forms a soft solid mass. Take off the heat and stand the saucepan in cold water for about 20 minutes until you see white streaks appearing. Then stir vigorously and pour into containers around 2Kg such as old ice cream tubs and leave to set.
Alternatively perfectly acceptable feed can be made by cutting a small hole in a bag of sugar, adding some warm water and leaving for a day or two in the bottom Aga oven.
When spring blossoms, feed with sugar and water solutions via a contact type feeder. (It will still be too cold for bees to climb out of their clump to go exploring other feeder types. Weak syrup mixture is advocated (1 litre of water to 1kg sugar). This will increase the rate of egg laying of the queen and thereby make a stronger colony earlier ready for nectar when it emerges from spring plants. This is known as ‘Stimulation Feeding’. Feed in early March, this is at least a month before the first flow is expected. You may also want to add Fumidil B to the mixture to sort Nosema (see Science section)
Bees may also need to be fed in mid season if the weather is poor, and particularily if you have removed a spring honey crop. Bee colonies may starve in June/July as a result of the large colony numbers and their activity levels. Feeding at this time should be with a stronger sugar solution (2kg sugar to 1 litre water).
In the autumn after the final honey harvest bees will need to have honey stores built up for the winter. This can be done fromAugust until mid September. The bigger the saved reserve, the better the chances of overwintering especially if the winter is mild, wet and protracted. Strong solution is advocated for the autumn feed. Most beekeepers consider that bees require16-18kg (35-40lbs) of food stored to get them through the winter, if the hive was completely empty of stores this would be about two full fills of a bulk feeder (20 litres) but as the bees normally have some honey already in the brood chamber one 10 litre fill may be sufficient. If in doubt feed more.
Feeding: At other times
For many reasons bees can need additional feeding at any time of year, perhaps due to a spell of very dry weather in the summer or some other crisis. In the depths of winter a bag of sugar with a hole in the middle and a cup of water to wet it can be a hive saver if placed over the feeder hole. In the summer months do not feed with supers on as syrup will easily be stored there.


What is Deepure Tea?
Deepure Tea, also known as Pu’er tea extract (PTE), is made from a traditionally fermented tea subspecies of Camellia sinensis. It is harvested in Yunnan province, China, in a protected mountainous location, and it is produced by combining eco-friendly agriculture and biological fermentation with patented technology methods, which is 100% pollution-free, natural, pure, and controlled quality.
Traditionally, Pu’er tea has been used to soothe upset stomachs, lower cholesterol, and cleanse the blood. However, Deepure Tea is now used in more applications than just making tea. There are supplements that use the tea in capsule form, chocolate form, and traditional tea form.
In fact, Deepure tea has been extensively studied and recognized for weight loss and improved body composition, improved cholesterol levels, and blood sugar lowering properties.
Deepure Tea Benefits
Both the United States and Asia have conducted comprehensive studies on Deepure Tea, which have been related to liver, cardiac, metabolic, and endocrinological advantages.
One study looked at 59 overweight or mildly obese participants, in a 20-week, randomized, placebo-controlled research revealed a constant and significant decrease in BMI and weight loss among participants who consumed Deepure tea three to four times daily with or after meals. In addition, participants who took Deepure Tea lost up to 17 pounds, and their BMI was reduced by 10% (women) and 6% (men) without changing their diet or increasing their physical activity.
The following benefits have also been demonstrated by clinical trials:
- Deepure tea used on a daily basis was connected with weight loss, a lower body mass index (BMI), and an improved lipid profile – helps block fat absorption of saturated fat and triglycerides, body mass index reduced, fat cells and fat mass reduced.
- Improved cholesterol and triglyceride levels – improves blood lipid profile and helps reduce LDL cholesterol and triglycerides by absorbing and excreting them from the body
- Control of Blood Sugar Levels -helps reduce sugar in the blood and improve glucose intolerance
- Better Cardiovascular Health – belly and waist fat reduction help to decrease cardiovascular risk factors, reduction of triglycerides and cholesterol helps to reduce blood pressure and reduce risk for heart disease and stroke
- Improved Liver Function – contains plant-based antioxidants (polyphenols) that help reduce inflammation, reduction of triglycerides and cholesterol in the blood help reduce fatty acid deposit in the liver
The Main Takeaway
Deepure Tea has been used for decades throughout Asia for its health advantages, but its use in the United States is somewhat new. However, clinical studies have shown how these benefits are achieved when taking Deepure Tea on a daily basis. This natural product can help improve body weight, lipid profile, liver function, and metabolic health.
To discover more about LiverSupport and its major ingredient, Deepure Tea, please visit the NatureKue product page.
- Jensen G, Beaman J, He Y, Guo Z, Sun H. Reduction of body fat and improved lipid profile associated with daily consumption of Puerh tea extract in a hyperlipidemic population: a randomized placebo-controlled trial. Clinical intervention of Aging. 2016;11:367-376.
- Deng JN, Li J, Mu HN, Liu YY, Wang MX, Pan CS, Fan JY, Ye F, Han JY. Deepure Tea Improves High Fat Diet-Induced Insulin Resistance and Nonalcoholic Fatty Liver Disease. Evid Based Complement Alternat Med. 2015;2015:980345. doi: 10.1155/2015/980345. Epub 2015 Oct 4. PMID: 26504484; PMCID: PMC4609455.
- Pearson, D and Shaw, S. Theabrownin May Be the main Bioactive Molecule in Pu-erh Tea; Has Significant Blood Lipid-Lowering Effects.
- Deng, YT, Lin-Shiau SY, Lin, JK. Pu-erh tea polysaccharides decrease blood sugar by inhibition of alpha-glucosidase activity in vitro and in mice. Food FUnct. 2015 May;6(5): 1539-46.


Spencer Coffee House is open Monday – Saturday 7:00 a.m. – 1:30 p.m. Located on the Courthouse Square! Look for us under the green awning.
“Your Friendly Neighborhood Coffee House“
About your Home on the Square…
We are proud to serve gourmet coffees, specialty drinks, a selection of bakery items, breakfast and lunch all in the heart of downtown Spencer. Our coffee shop is located on the corner of Main and Franklin Streets, under the green awning. Come in and join us for quality, hand-poured beverage options, delicious breakfast and lunch sandwiches, piping-hot soups and an assortment of bakery items. Spencer Coffee House is open daily, Monday – Saturday, 7 a.m. – 1:30 p.m. Join us for a relaxed atmosphere where you can enjoy great food, free WiFi and space to unwind.


WHO WE ARE
Founded in 1984, Gegel distributes a wide range of fresh, ambient and frozen food products for retail and ho.re.ca., which includes both own brand products and leading brands in the sector.
Structure and organization
The company is based in Chieti, Abruzzo, where there are offices, showrooms and warehouses of 15,000 m³ total.
The workforce has 40 sales representatives, specialized buyers, technologists, graphic designers, logistics and administration teams.
Gegel offers dry / fresh / frozen products with a selection of cold cuts, fresh and aged cheeses, preserves, gastronomic specialties, cod and frozen foods such as pasta, vegetables, fried foods, pastries, ice creams.
Service and logistics
Gegel offers the importer a flexible supply service, with no minimum orders, with direct communication between company and customer and the possibility of delivery to the Italian platform or to a foreign office.
Become our partner
At an international level, Gegel caters to every business that processes Italian food. Our partners are both wholesalers, pizzerias, restaurants and retailers who choose to work directly with Italian suppliers.
Gegel participates in international fairs and supports the customer with specific promotional activities. Every week the company organizes demos and training courses with chefs and guests from the best companies.
Contact us without obligation to our email to get to know us more closely. request the brochure and the catalog and we will evaluate together every possibility of collaboration with a service tailored to your needs.


SUNNIVA SUPER COFFEE - SHARK TANK PRODUCT
Jake, Jimmy, and Jordan DeCicco splashed into the Shark Tank on Season 9, Episode 22 seeking an investment of $500,000 for a 4.5% investment in their coffee beverage, Sunniva Super Coffee.
Sunniva is a suger-free blend of organic Columbian coffee with coconut oil MCTs and protein added, resulting in a coffee drink that contians 10g of protein and 80 calories per 12 oz. bottle.
The idea for the product began from the dorm room of the youngest brother Jordan in 2015. After enduring daily 5:30 a.m. wake-up calls for basketball practice and having problems staying awake during classes, Jordan started brewing coffee using his own recipe with a blender in his dorm room. He experimented until he devised an enhanced coffee mixed with protein and healthy fats from coconut oil. He and his brothers teamed up to create their own company, Sunniva. By 2017, sales reaching $1 million
The DeCiccoo brothers walked away without a deal for their "super coffee". All of the sharks passed on making a deal. Both Barbara Corcoran and guest shark Rohan Oza thought that the taste needed to be improved.
The brothers have not slowed down after their Shark Tank appearance and are capitalizing on their Shark Tank fame. The product is available online at Amazon and in select retail stores including Whole Foods and Wegman's.


Do you like chocolate milk? I think it is a fair statement to say that most Marauders do. So, how often do you buy the chocolate milk here at Jesuit High School? If you buy it often, are you happy with your milk experience?
I think the brand of chocolate milk sold in the Student Life Center could be improved. While TruMoo is certainly a nutritional brand, its taste ultimately fails to satisfy. It lacks chocolate, and as a result, tastes like water. A decided percentage of Marauders support our view: the milk is subpar. A few students that were surveyed even suggested alternative chocolate milks. I propose changing the brand of chocolate milk provided at Jesuit.
Thirteen out of fifteen chocolate drinkers interviewed said that there could be an improvement to the brand of chocolate milk on campus. Two students said that they like the current brand, yet both of them also stated there can be no bad chocolate milk; thus, I move that these biased opinions must be voided.
“The TruMoo brand should be replaced with Hershey’s, because Hershey’s is the best,” said Jakob Lee ‘17.
Matthew Erlich ‘17 concurred with Jakob statement.
Currently, students at Saint Francis High School are served Clover chocolate milk; all six Troubie chocolate milk drinkers interviewed defined the milk as “okay.” These neutral reviews are better than the negative ones given to the Jesuit chocolate milk.
Clover is superior to our chocolate milk not only in taste, but also in objective nutritional facts. The nutritional facts of the brands Clover, Hershey’s, and TruMoo, are presented below; the facts display that in comparison to TruMoo, the apparent better tasting brand Hershey’s is less healthy in terms of sugar, carbohydrates, and fats, but has the same amount of protein, and cholesterol, thus should not be used as a replacement. On the other hand, Clover is far healthier overall: there is no fat, twenty fewer Calories than Hershey’s, thirty percent D.V. calcium while TruMoo has one third the amount of cholesterol as well as the same amount of protein. For better taste and greater nutritional values, I propose a change from TruMoo to Clover.
Given the evidence: the positives of drinking the healthier Clover milk and the public opinion, why has Jesuit not changed to a better tasting, cheaper for the buyer, and healthier for the drinker chocolate milk?


Favorite restaurant essay
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Watch how to make this recipe if your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail. The flirtini, of sex and the city fame (and the mighty boosh), is a sweet and fruity prosecco cocktail which is best served in a chilled martini glass. Crantini, also known as a cranberry martini, is a cosmopolitan like drink with vodka and cranberry juice garnished with cranberries. Cocktail recipes, spirit reviews and the flirtini, champagne and pomegranate vodka we used an extra dry champagne for the flirtini recipe because it’s what. The best drinks with champagne and vodka recipes on yummly browse cranberry vodka champagne cocktail recipes cranberry raspberry flirtini allrecipes.
Add to favourite recipes flirtini cocktail in champagne flute - mix vodka and champagne - add ice top with orange juice and add cherry on a stick ingredients:. This week we have featured a few recipes for you to think about making for your valentine tomorrow to go with the sweet and savoury dishes why not start with a flirtini cocktail to really get you in the mood for all that lovely food you will be serving up it’s a vodka based cocktail and uses. Find great deals for flirtini : a guide to mixing and mingling by allana baroni (2003, hardcover) shop with confidence on ebay.
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A really scrummy cocktail and just perfect to start off a night out with the laydeez if you have access to a marks a spencer, you can use their raspberry and pomegranate fizz instead of champagne. Another popular drink from sex in the city the flirtini is made with champagne, vodka, orange liqueur, pineapple juice. Tonight’s featured cocktail is a slightly you can find the original recipe here if you’d rather try than before you make our tweaked version x-rated flirtini:. Recipes for flirtini from “sex and the city” in search engine - all similar recipes for flirtini from “sex and the city” find a proven recipe from tasty query.
How to mix this cocktail fill a mixing glass with ice cubes add absolut vodka, pineapple juice and triple sec stir and strain into a chilled cocktail glass. Keep cool with these refreshing cocktails that are perfect for the beach from daiquiris to margaritas to beer-tales, we've got recipes for the best. How to make a flirtini cocktail the recipe calls for vodka, peach schnapps, cranberry juice, and sparkling wine.
The flirtini is a cocktail containing vodka, champagne and pineapple juice the flirtini is known for being seen on sex and the city and the mighty booshin the mighty boosh, it contained a twist of lime, but no vodka. How to make a flirtini cocktail getting flirtatious on a romantic summer evening is what almost everyone loves rum and coconut water cocktail recipe. Cocktail recipe for a flirtini recipe made with 2 pieces fresh pineapples1/2 oz cointreau® orange liqueur1/2 oz vodka1 oz pineapple juice3 oz champagne.
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Every once in a while, pop culture helps propel a modern cocktail to the forefront this is the case with the flirtini the incredibly successful and critically acclaimed hbo show, sex and the city, helped make this particular cocktail extremely famous. This sparkling holiday flirtini is fun, pretty, and delicious cranberry and pineapple juice mixed with orange vodka and topped with red moscato champagne, what could be better or more festive for christmas or new. The best cointreau cocktails with vodka recipes on yummly | flirtini cocktail, green dinosaur cocktail, lingonberry cocktail with homemade cordial.


COMMUNITY SUPPORTED AGRICULTURE (CSA) SUMMER 2018
We are now accepting applications for our summer 2018 CSA. Each week, from June to October you will receive a basket of that week's harvest of our certified Organic vegetables. The CSA runs approximately 4 months (about 20 weeks), ending soon after the first frost. Pickup is at our farm on Thursdays or Fridays from 5:00 pm to 7:00 pm.
There is also an optional signup for free range, organic chicken from Cowlick Farms. The chickens are raised without antibiotics or growth enhancers, on green pastures without pesticides, and provided with a CT Grown, non-GMO feed. If you sign up through our CSA, you can pick up each month's order of chicken from our farm together with your vegetables on pickup day.
Full share: $620 for one large bushel basket of organic vegetables a week
Half share: $360 for about two people
Budget share: $225 for one person for the full season, or two people from August on.
Optional chicken order from Cowlicks Farms: $150 for 10 chickens, distributed from June-Aug, one delivery of frozen chicken per month.
GUINEA PIG SHARE OPTION
Have guinea pigs or rabbits? Buying expensive produce from the grocery store to feed them? Get a large bag of fresh, organic produce when you pick up your share, made up of carrot tops, weird-shaped carrots and cucumbers, over-grown spring mix, etc. that are perfectly fine, but people are generally too fussy to eat. $100 for full season (about $5/week).
SIGN UP HERE for our 2018 CSA, and also for chicken from Cowlicks and guinea pig shares.


As packaged, salt and sugar-laden foods continue to saturate the shelves in our markets and dominate American food culture, one chef in Chicago is saying enough is enough. Homaro Cantu, chef and owner of the Michelin Star-rated Moto Restaurant in the Windy City, told The Packer in a recent interview that the time for small measures to reform the way American food is produced, sold, and consumed is over.
“We need a moon shot,” Cantu told reporters. “Forget about making incremental changes within the system.” Cantu, like many other respected chefs across the world, believes that governmental and other systemic barriers to making the changes necessary to protect human health and improve food culture make it impossible to implement these changes in any controlled, steady way. The chef says that now is the time for chefs, effectively the fighters on the ground, to start working with local, eco-friendly producers of food to produce healthy, delicious food that doesn’t impact our waistlines or the environment.
Despite Staggering Obesity Levels, Americans Are Malnourished
The biggest problem with American food culture is, of course, that it has led to an obesity epidemic. At last blush, nearly two-thirds of American adults were overweight or obese. The interesting part about that statistic? We are overweight, but we’re also malnourished.
Vitamin D deficiency, for instance, is exceptionally common, with a full 75% of Americans suffering from a lack of this essential vitamin. Vitamin D can be consumed through eggs and fatty fishes, but it can also be synthesized by the body through absorption of sunlight. While Homaro Cantu and other chefs can do nothing to push Americans to get outdoors, they can help to get more of the right kind of food in front of their customers.
Smarter, Healthier Food is the Solution
And that’s really the crux of what Cantu is saying, and it’s what he’s been offering through the respected Moto Restaurant. Microgreens are one of those foods that was before seen as a healthy eating trend for those with extra pocket change; Cantu makes them a focus of many of his dishes.
Usually no more than an inch and a half tall, microgreens are harvested after a shortened growing period. Nutritionists and food scientists have touted microgreens as more nutritionally valuable versions of their fully matured counterparts. Microgreen cilantro, for instance, has 300% more beta-carotene than matured leaves of the plant.
From microgreens to ethically raised chicken, these are the foods Cantu wants to get people excited about. While he and other chefs on the same mission understand that the increased price of organic, ethically produced food may make this a hard sell, Cantu knows that the flavors — and the health benefits — will ultimately speak for themselves.
Do you agree with Chef Cantu’s idea that American food culture needs a revolution? Tell us why or why not in the comments below.


I’m excited to introduce you to my new NFT project that combines my passion for Italian cuisine and cryptocurrency technology. In this unique collection, I have created a series of NFTs depicting the typical dishes of Italian cuisine, so you can carry your favorite dish with you wherever you go.
But that’s not all! Each NFT also contains a link that will take you to a Google document containing the complete recipe for the depicted dish. So you can prepare your favorite dish from home and enjoy the flavors of Italy wherever you are.
My NFTs are a unique opportunity for cryptocurrency enthusiasts to own a piece of Italian culinary culture and share it with the world.
Thank you for reading and I hope to see you soon in my NFT collection!
#NFT #italiancuisine #italianrecipes
submitted by /u/WarmMeet4846


As soon as the weather was good enough my dad would get out the old charcoal grill and scrub it of and fill it will charcoal to burn of all the gunk from the cold season behind us.
After this Saturday ritual he went to the store and bought some hamburger meat and hotdogs to grill for us after church on Sunday.
I just remembered all these things last week Saturday when I looked at my grill and realized how much have changed throughout the years.
I grill and smoke all year long and my kids would never have these early summer, late spring memories I have.
They however have the memories of having grilled and thus healthier food the whole year.
Reason I say healthier is that despite the meaning of people that seared meat is unhealthy, I still think it is healthier then cooked in a skillet with grease.
My way of grilling is so much different than my dad just to do.
His charcoal grill compared to my char broil tru infrared gas grill I just purchased through this link http://www.bettergrills.com/char-broil-infrared-grill-reviews/ is so much better and easier to use.
Besides that the gas is a lot easier to set up and control than the charcoal he had to use. Not to mention that charcoal in his time was not the quality we see now in about every store.
When I started looking for a new grill and was trying to find my way through the forest of brands and possible grill methods I found the best reviews on bettergrills.com and this helped me out a lot.
Their reviews are so easy to read because they are written by people who grill themselves all year around and try to stay ahead with all the new models and technical improvements there are in the market.
If you are in the market for a new grill just visit their website and I bet you can find the perfect grill for your situation and build memories for your children or grandchildren about their father or grandfather and his grill.


Food for Life
for Life is an advanced course in food and nutrition that addresses the
variation in nutritional needs at specific stages of the human life cycle:
lactation, infancy, childhood, adolescence, and adulthood including elderly.
The most common nutritional concerns, their relationship to food choices and
health status and strategies to enhance well-being at each stage of the
lifecycle are emphasized. This course provides knowledge for real life and
offers students a pathway into dietetics, consumer foods, and nutrition science
careers with additional education at the post-secondary level. Pre-requisite for this course is
the Food, Nutrition and Wellness course.
*If there is anything you need help with you will need to schedule an appointment with me before or after school.
STAR Events Mid-Term Project Resources
Digestion & Essential Nutrients Unit


Apple slices with homemade almond cashew butter
1. Apple Slices with Home-made Almond/Cashew Butter & Coconut.
This is almost a daily go to snack for me. I ❤ ❤ ❤ nut butters * and I have only just recently began to make my own. I think they taste decadently divine. The crunch of a crisp freshly picked seasonal apple with just a sprinkle of coconut complete the package. I am fortunate to go to a local farmers market every week with my parents. One of the farmer’s stalls there sell seasonal apples picked within days of sale (some of them even have leaves that are still green on the stalk!). I love knowing that my apples have not been waxed, gassed or stored for months by some big supermarket chain.
Nutty date balls and home pressed almond milk.
2. Nutty Date Balls of Yummyness**
This family favourite is never the same from batch to batch. I probably have to make them twice a week or more and (guilty look) sometimes I hide them to make them last longer. Our current favourite has just a hint of orange through it. It is a great way to use up the by-products of Almond Milk*** and Crio Bru ( I am so lucky my beautiful hubby makes mine in the Thermomix every morning and leaves it in a Thermos flask for me to have at morning tea- love you hun!). I love using up food that would otherwise been thrown out, especially if I get a treat out of it.
3. A handful of nuts.
This really is my no fuss go to snack. As Sarah Wilson says nuts are less fattening than you think! No preparation required just go to the bag and snack. I mainly eat macadamias as my favourite nut with brazil as a close second. I like to activate my almonds before eating just to break down the phytic acid and begin the germination process. There is some evidence that this may increase the nutritional value of the nuts I will take any extra nutrients I can.
I could eat this all in one sitting.
4. Thai Hommus with Crack-tastic Besan and Thyme Crackers and Vegetable Sticks.
This is not an every week treat – I’m not really sure why – it is sooo easy. It is probably because I would over eat the whole batch in one go. In fact, I had to restrain myself long enough to take a picture this week. Thai inspired hommus is extra delicious as it is made by adding coriander, a red chilli, and my own home made sweet chilli jam to a regular hommus recipe. I use the recipe in Thermomix Everyday cooking… for every family and for my sweet chili sauce a recipe from ABC’s A Generous Helping recipe book which was published to raise money for the QLD flood relief fund. It is a collection of 150 ABC listeners recipes which would also help flood affected residents to recreate a source of much-loved generational recipes. It is wonderful. The recipe I use is Fran’s Chili Jam submitted by Jenny Woodward (weather presenter).
As I am a librarian I will not publish recipes from sources that are not readily available on the web. It just wouldn’t be right 🙂
Anyhoo add this beautiful humus to some Crack-tastic besan and herb crackers (based on this recipe)and/or vegetable sticks and you have a wonderful savoury snack. I have discovered that you can cut zucchini into great cracker shaped shapes you can pipe the humus onto them to create a dinner party worthy hors d’oeuvre.
Grain free and yummy.
5. And finally for a sweet treat – Spiced Mixed Berry Coconut Cupcakes
I love the Christmas spices and having a Spiced Mixed Berry Coconut Cupcakes**** with my Crio Bru every morning tea. This cake hits the spot. Although I do vary the recipe from time to time – think Banana and Walnut, Coconut and Goji berries, Stewed Sticky Date, I have been making this particular version for a few weeks and I’m not sick of it yet! It is really good to pop one of these in your handbag for those morning tea occasions when you don’t think there will be anything suitable. Pull them out with some Nutty Date Balls and voila you have a decadent looking plate of nutritious food and no one even needs to know.
So there you have it… 5 grain and guilt free snacks I enjoy almost every week. Recipes below 🙂
* Nut Butters are really simple to make. Especially if you have a Thermomix. All you do is take your raw nuts (although some people dry roast them before), I use a handful of cashews with mainly almonds in mine add a small pinch of Changing Habits Seaweed Salt and blend until the oils are released and it comes together as a paste. If you think the mixture is a bit dry add a small amount of oil (almond or macadamia work well). Done in about 5 mins. The mixture really does get quite warm but I don’t think it is above the 40 deg mark. I’m not sure how other blenders would cope but give it a go. The worst that could happen is you end up with nut sprinkles to put over yoghurt and fruit or Buckwheat Porridge.
**Nutty Date Balls the everyday treat, are just as easy.
Combine a handful of almonds, leftover almond pulp or activated almonds, left over Crio Bru grounds from your morning chocolatey antioxident drink , dates about 100g, a handful of coconut, a tablespoon of cacao or any other mix-ins you like.
Blend until it comes together in your Thermomix-read food processor. If the mixture does not seem moist enough add some coconut oil.
We are in love with the zest of an orange at the moment but I have also used goji berries, apricots (naturally sun-dried of course), peppermint essential oil ( I love this brand but at least make sure your oil is food quality), add some cacao nibs for extra chocolate taste, sultanas and rum for Christmassy Rum Balls.
***Almond Milk– I have an awesome Hurom juicer which just requires me to activate my nuts over night then pour into the juicer with some water. Voila Almond Milk! You can also make it in your Thermomix too. Blend 1 cup of activated and rinsed nuts of choice/taste (almonds, cahews etc) with 1 litre of filtered water until smooth. You can add some fresh dates if you prefer a sweeter milk at this stage. Strain in a nut bag over a container and squeeze out the last drops.
Store in the refrigerator or freeze some if you make a large batch. Fresh food does not always last as long as the preservative filled counterpart.
****Spiced Mixed Berry Coconut Cupcakes (makes 12)
1/2 cup coconut flour
1/2 cup almond meal
1/2 tsp baking powder
1/2 cup mixed berries (Goji, cranberries, sultanas)
6 tblsp liquid coconut oil
1/4 cup rapadura sugar or sweetner to taste
1 tsp allspice
1 tsp cinnamon
Heat oven to 180. Mix wet ingredients together. Mix dry ingredients together. Combine in a bowl. Add extra liquid if the mixture is too stiff.
Cook moderate oven 20 mins or until golden brown. Makes 12 patty cake sized muffins.
NB: You may have noticed I mention some brands in my posts and often link to sites. I am in no way affiliated with these companies, I receive no benefits. I simple know that lots of my friends ask me where I get all these things and what do I use in my house. If you do happen to buy any of the products I mention in my posts can you mention to them that you read about their product here. At least then they’ll know they have a fan.
- How to Milk an Almond (allspiceandyum.com)
- almond milk: homemade (barelypoppins.wordpress.com)


Wow! This kitchen is amazing! I never thought...
11/04/2017 à 11:49:32
Thank you:) I had some free time to decorate...
22/02/2017 à 10:09:37
+2 from yoana
21/02/2017 à 21:39:54
And that would be the gift you gave me?
14/02/2017 à 05:56:30
~ FOODIE FOTO ALBUM ~
I really DO bake, it is one of my biggest hobbies... although I have baked professionally. I also like to enter the Culinary Arts competitions at local fairs. While the food is a reward in itself, I get just as much satisfaction from the enjoyment of the people I cook for ^.^
A lot of work (and worth the effort)... Almond Tea Ring. Jr. baker kibee's first experience with a yeast-raised dough... she especially enjoyed punching it (and eating it ^.^)
What To Expect When You're Expecting... what else? Baby Bear Sugar Kookies ^.^
In the kitchen this week...
Butterfly Cream Cupcakes, ChocoLatte Torte, Bread Pudding with Whiskey Sauce. Spring cleaning? Not unless you count cleaning up the mess I make when I bake :P So many recipes, so little time...
Cappuccino Pie... complete with chocolate-covered coffee beans! Would you like a slice of caffeine to go with that cup of coffee???
Jr. Baker kibee presents: Tiramisu Layer Cake [all(most) by herself :P]
(below) 'Tis the season... for Pepperkakor ^.^ Tricky thing, Pepperkakor... basically a spicy, Swedish gingersnap, but thin~thin~thin! If it doesn't look like a lot of kookies, a stack of one dozen Pepperkakor kookies is 2-1/3 inches tall (0.0) TWELVE kookies in TWO inches... oh, my!
(above) Pineapple Upside-Down Cake... two thumbs up CC *yum*
(below) Gaggle of Ghostly Goodies: Shiver Me Sugar Kookies (Jr. Baker mimi078 says the cat looks like a walrus :P) and Banana Bars to go...
(below) Look out for falling leaves! Banana Bars with cream cheese frosting and colorful Autumn sprinkles :P
(above) In the spirit of the season... Pumpkin Crunch Muffins! The large ones were glazed (and autographed :P) by Jr. Baker kibee11.
(above) Cinnamon Streusel Coffee Cake ~ crummy = yummy :p
(below) What do you serve the Easter Bunny? Carrot Cake, of course! I slice one 10" x 10" cake in half, creating two 10" x 5" cakes... one to keep, one to share.
(above) Left: Blue Ribbon Double Chocolate Cake | Right: Coconut Cream-of-Banana Cake... one of my most popular special occasion requests.
(below) Left: Chocolate Cake with Twinkie Creme Frosting & Chocolate Glaze. | Right: Chocolate Chip Kookies, ready to go to the neighbors.
(above) Left: Tollhouse Tarlets... appearances can be deceiving! | Right: Chocolate Covered Pretzels with Toffee, Espresso Crunch & a$$orted Sprinkles.
(below) Left: Hidden inside the Tollhouse Tartlets, four kinds of ooey, gooey chips... the ultimate e(x)ercise in decadence *yum* | Right: Homemade Buttermilk Pancakes meet Valentine's Day... and pink food coloring, mini chips & chocolate drizzle!
(above) Oatmeal Kookies... by special request! There is a whole discipline in the food industry called "food stylists"... it is their job to make the food in those recipe pictures look leap-off-the-page delicious. A food stylist I am not, but even they would have trouble making oatmeal kookies look glamorous! For the gossip girlz... Oatmeal Raisin and Oatmeal with White Chocolate & Cranberries ^.^
(below) Sugar Kookies, shapes vary by occasion... always delicious!
Cake Mix Kookies
2/3 c. shortening
1 box yellow cake mix
1 c. coconut
frosting (can or homemade)
With a mixer, cream shortening and eggs until smooth and creamy. Add ½ of the dry cake mix; beat until incorporated. Add remaining cake mix and coconut; mix until well combined. Using a scoop, or by hand, shape dough into 1” round balls. Place on an ungreased sheet and bake at 350° for 8-10 minutes, or until lightly browned at edges. Allow s to cool before frosting. Simple, but yummy!
Welcome to the Grand Re-Opening celebration of the Bizzy Bee Bakery! Originally opened by n0regrets in July 2010, the Bizzy Bee was a popular destination for MDD divas looking to satisfy their sweet tooth... and one of my favorite loft designs.
Whether you are a kookie monster, cake boss, or sweetie pie... you are sure to find what you are looking for at the Bizzy Bee. The cinnamon scented atmosphere makes this the perfect place to meet your diva friends for a bi+e to eat and a bit of gossip. So grab a mocha and a muffin, take a look around, and enjoy your visit ^.^ I will write more later... but, for now, be welcome!
Like most of my accounts, Bizzy Bee was unexpected inspiration... not conscious intention. I usually design my lofts around a single item, or a step in an adventure... the inspiration here was an off-the-cuff comment!
Graphic gift from jenzg11... thank you ^.^
CREDITS: DadiLights deviantART 219 | BrokenFeline-Stock deviantART Window 1 | crimecontrol deviantART Door brushes | DKD-Stock deviantART Stucco Texture 01 | ivelt-resources deviantART Texture: Wood Floor | PiratedPictures deviantART Stock 126 | theblackrainbowSTOCK deviantART Concrete Wall | farmerstochter deviantART curtainBrushes 2 | gisu-stock deviantART Vector Doodles | lostandtaken deviantART Shingles 1 | RLDStock deviantART Flower box | cfrevoir deviantART Seamless Brick Wall Texture | Della-Stock deviantART Sleeping Kitten | Deiter Steffmann Honey
Note: Any graphic element not credited obtained from OhMyDollz or created by Mimi078
Click to visit my main account ^.^
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"Sticking to Our Roots" by State Vice President Tristan Foret
When people think of the agricultural industry across the United States, mental pictures of tractors cultivating an Iowa corn crop or a rancher riding through a herd of cattle across the plains of Oklahoma come to mind. This is the face of American agriculture and defines what stereotypical farming is made of, but oftentimes we forget about the smaller, more specialized operations that are embedded in the most unique corners of America. Here in Louisiana, we are blessed to house an industry developed for generations with rich ties to the Southern Louisiana Roots. Aquaculture is an industry producing essential Louisiana commodities comprising the production of shellfish, fish and aquatic plants.
Louisiana is home to the production of alligators, baitfish, catfish, crawfish, oysters, and shrimp. This is one of the many hidden gems that lie within the economic impact that agriculture has on the Louisiana economy. According to the Louisiana Farm Bureau Federation’s Ag in the Classroom Program, the total gross farm value in the state of Louisiana for alligator, marine fisheries, crawfish, oysters and rice is $954,433,761! Our state proudly makes up twenty-five percent of the nation's production of shellfish.
One of the most versatile economic benefits of aquaculture is its ability to be grown as a secondary crop for supplemental income in large scale, commercial operations. Rice, a semi-aquatic commodity, can also be grown in conjunction with crawfish as a combined income for the local farmer. While the rice is harvested as a source of food for local consumers, its stems and by-products also create an essential food supply for the crustations also occupying the ponds. This allows our aquaculturist to work efficiently and create a healthy crop in both rice and crawfish when used within the same fields. Practices like these allow producers to create a higher financial yield per acre and use them in a dual-purpose setting.
We are currently serving as the model for American aquaculture and strong representative of such a vital industry that has developed over generations, keeping the gulf-coast citizens employed. These practices were once used as the primary source of nutrition for the first Acadianians brought to south Louisiana in efforts to survive off of the land that they were given, due to the efforts to develop the lands of the recent Louisiana Purchase in the early 1800’s. These original Cajuns began to use the resources that were provided by the land in efforts to survive, and little did they know, the critters they would eat out of desperation would eventually become a staple in Louisiana cuisine and a delicacy across the nation. It is noted that approximately seventy-seven percent of the state’s visitors are drawn to the deep south in hopes to get the opportunity to try its world-renowned, locally produced seafood.
When thinking about the scope of Louisiana agriculture and economy, it's essential to recognize the specialty markets that we are immersed in and leading. Our state has a special agricultural production layout and we have the ability to stand out among others. What we have in south Louisiana is a market completely unique to us that could not survive anywhere else. It has been developed through ancestral practices and is now the backbone of the state's largest tourist attractions. As FFA members, it's our time to advocate for our local industries and raise awareness that we are unique, we are proud, and we are sticking to our roots.


Ingredients for Carrot Ladoo Recipes
2 – carrot
Semolina – 1 Cup (Suji)
sugar (750 gm )
ghee (250 gm )
Dry fruits – (as required)
Green Cardamom (1/2 t spoon)
Milk – (as required)
Here is the Best Way to make Carrot Ladoo Recipe
★ Heat ghee in a pan. Fry semolina in it on low flame till you get nice aroma, take out and keep it aside. In the same pan add grated carrot, sugar and cook on low flame, while mixture is still thin add semolina, cardamom powder, dry fruits and mix them well switch off gas. Let mixture cool slightly.
★ Take small portion from this mixture, keep in between palms shape it in to round laddoo, keep them in plate. Make all laddoos like this. (If you cannot make round laddoos with this mixture you can add some milk) Tasty Carrot Laddoos are ready. Carrot Laddoos are tasty as well as healthy.


Whataburger has been an iconic fast-food chain for over seven decades, winning the hearts and taste buds of people across the southern United States. As one of the beloved fast-food institutions in Oklahoma, Whataburger offers a menu that caters to a wide range of cravings. In this article, we’ll take a closer look at the Whataburger Oklahoma menu and the delectable options it has in store for its patrons.
A Taste of Tradition
Whataburger’s Oklahoma menu is a testament to the brand’s commitment to delivering classic American flavors with a unique twist. At the heart of their menu are their signature burgers. The “Whataburger” itself is a true classic, featuring a beef patty, fresh vegetables, and their famous creamy mustard sauce, all served on a perfectly toasted bun. It’s a symphony of flavors that has stood the test of time.
Bigger and Better Burgers
For those with hearty appetites, Whataburger offers bigger, bolder burger options. The “Whataburger Triple Meat” is a towering masterpiece, with not one, not two, but three juicy beef patties. It’s a burger experience like no other. If you’re in the mood for a little spice, the “Jalapeño & Cheese Whataburger” adds a kick with its jalapeño slices and melted American cheese.
Chicken Lovers Rejoice
Whataburger isn’t just about burgers. Their chicken offerings are equally impressive. The “Honey Butter Chicken Biscuit” is a morning favorite, featuring a crispy chicken strip drizzled with honey butter and served in a fluffy biscuit. It’s a sweet and savory combination that’s perfect for breakfast or anytime you’re craving something special.
Sides and More
No Whataburger meal is complete without a side, and Oklahoma patrons have a variety to choose from. The “Onion Rings” are a crowd-pleaser, with their crispy, golden-brown exterior and tender onion inside. For those looking for something a bit healthier, the “Apple Slices” are a refreshing option.
The All-Day Breakfast
One of the standout features of Whataburger is its all-day breakfast menu. Whether you’re an early riser or a late-night snacker, you can enjoy breakfast items like the “Biscuit Sandwiches” and “Breakfast Taquitos” whenever you please. It’s a comforting thought knowing that a delicious breakfast is just a drive-thru away, no matter the time.
Customization and Variety
Whataburger understands that everyone has unique tastes and preferences. That’s why they offer a range of customization options. You can build your burger or sandwich just the way you like it, choosing from a variety of toppings, sauces, and condiments. Whether you’re a fan of classic simplicity or you like to get adventurous with your flavors, Whataburger has you covered.
To wash down your meal, Whataburger offers a selection of refreshing beverages. From soft drinks and iced tea to shakes and malts, there’s something to quench every thirst. Don’t forget to try their signature “Root Beer Shake” for a creamy and nostalgic treat.
The Whataburger Experience
Beyond the food, Whataburger in Oklahoma is known for its friendly and welcoming staff, clean and inviting dining areas, and efficient drive-thru service. Whether you’re dining in or grabbing a meal on the go, Whataburger strives to make your experience enjoyable and memorable.
In conclusion, the Whataburger Oklahoma menu is a testament to the brand’s commitment to delivering delicious and satisfying meals that cater to a variety of tastes. From classic burgers to mouthwatering chicken options and all-day breakfast, there’s something for everyone at Whataburger. So, the next time you’re in Oklahoma and in need of a quick, flavorful bite, be sure to check out the Whataburger menu for a taste of tradition and a true fast-food delight.
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From the moment you open the doors and smell the aroma of our authentic wood-fired oven, you know you’ve come to the right place. Meglio Wood Fired Pizzeria is a family restaurant that is proud to call Newtown its home for over 20 years. From pizza and pasta dishes to salads and cheesesteaks, our diverse menu has something for everyone. New location, same cozy atmosphere – now with outdoor seating available! Delicious food at affordable prices with a familiar neighborhood feel – that’s what you can expect when you visit Meglio.


Amazon Plus Instant Tea Premix Ginger Flavor 1kg offers beneficial value of ginger. Besides boosting energy, this ginger flavored tea premix improves immunity function. Offered tea premix has been specially formulated to preserve beneficial value of ginger for long period. Amazon Plus Instant Tea Premix Ginger Flavor 1kg serves as wonderful option to control excess body weight and high blood sugar level. Anti carcinogenic attributes of its herb based content makes it ideal to deal with cancer affected cells. Offered tea premix has been hygienically processed to keep all the nutritional benefits of its herbal content unaffected for long period.


Everyone loves a good snack, and you can make snack time more fun for your little ones by including them in the preparation. Kids are naturally curious and have an endless passion for treats. Encourage their thirst for new experiences while you indulge their sweet tooth with these 4 simple snacks the whole family can make together.
Fudge is a classic snack that takes a lot of work and know-how to make. This easy recipe simplifies the process so that even your youngest children can help out. To begin, choose your favorite variety of chocolate chip and a can of complimentary cake-frosting. Put the chips in a dish and microwave them in 30-second bursts until they have melted. Once they are thoroughly liquefied, pour in the cake frosting and stir to combine. Press the fudge into a small baking dish and cut into bite-sized squares. You can choose holiday appropriate combinations like peanut butter and chocolate on Easter, or mint chocolate chips and white chocolate frosting for Christmas.
Sweet treats are great fun. If you want your children to get a little nutrition, as well, try these bear-shaped fruit snacks. All you need to do is cut various sizes of apples into thin circles. Use two large ones for the head and body, four medium sized ones for the paws, and two smaller ones for the ears. Allow your kids to arrange them artfully on the plate until they are happy with their design. For added fun, you can give them piping bags filled with caramel or other frostings so they can draw faces on their Apple Bears.
Kids naturally enjoy "gross-out" humor, so let them indulge their wacky side with this filthy-fun snack. The three ingredients are a bag of cream-filled chocolate cookies, some whipped cream, and a pack of gummy worms. Put the cookies in a ziplock bag and allow the kids to expend some of their youthful energy in smashing them to a powdered consistency. Then you mix the cookie crumbs with heaping spoons of whipped cream and stir in a few of the gummy worms. Kids will love picking the worms out of the "dirt" and slurping them up.
Creativity is a hallmark of youth, and your kids will enjoy artfully layering their own personalized parfait. Grab several cups of your favorite yogurt and a few types of food coloring. You and your kids separate the yogurts into different bowls and add drops of your coloring into each, stirring until the pigment is well-mixed. Give them a tall, clear bowl or glass, and let them arrange dollops of colored yogurt as they please. This healthy snack becomes a fun activity that will delight while it builds fond memories around good eating habits. Snacks are rarely that win-win.
Including your kids in the preparation process lets them have fun exploring the world of the culinary arts while providing an opportunity for family bonding. You can try variations on any of these recipes to tailor them to your family's tastes, too. These
are fun to make and will provide lasting memories for you and your kids for years to come.