Bar Food Menu Downtown DenverLooking to grab a bite to eat for lunch or dinner? Are you wanting to get something to eat before heading into Coors Field in Downtown Denver? Jackson’s newly released bar and grill menu offers traditional sports bar food with an emphasis on being quickly prepared and very tasty! Jackson’s bar menu has been known to host legendary burgers for years or you can try our wings with one of our 15 sauces and dry rubs. We have recently added some new and unique burger creations so stop by when you’re out in Downtown Denver and grab
Pepperoni, ham, taco beef, spicy sausage, bell peppers, jalapenos, onions, black olives, and mushrooms.
Add your choice of toppings for .49
Rocky Mountain Oysters
Grab the bull by the… Horns. Thinly sliced and deep fried. Served with habanero ranch.
Seared Ahi Tuna
Served on a bed of fresh slaw.
White cheddar bites. Served with ranch & marinara.
Macho Nacho Grande
Fresh fried tortilla chips layered with a blend of cheeses, queso, refried beans, tomatoes, jalapenos, black olives, onions, and drizzled with sour cream.
Add Fajita chicken or beef for $2.49
Add a cup of house made guacamole for $2.99
Try a ½ order for $6.99. With chicken or beef for $8.49
Pecan smoked, juicy rib bites. Served with BBQ sauce and fries.
Red Pepper Hummus
Roasted red pepper Hummus, served with fresh vegetables and toasted pita chips.
Beer Battered Pickles
Served with habanero ranch.
Mini Pigs in a Blanket
Served with a side of our buffalo cheese sauce.
Soft Pretzel Bites
Served with brown mustard and cheese sauce.
Served with fries.
A blend of cheeses and green chilies toasted in a flour tortilla. Served with chips and salsa.
Add Fajita chicken or taco beef. $1.50
Add a cup of house made guacamole. $2.99
Mac and Cheese Bites
Served with marinara and ranch.
Chips and Salsa
Add a cup of beer cheese queso or house made guacamole. $2.99
Jackson's Legendary Burgers
Served with lettuce, tomato, onion, pickle.
Your choice of fries or tater tots. Add .99 for sweet potato tots, fresh vegetables, a Caesar, house, or spinach salad.
We will cook your burger to order, however, keep in mind that consuming under cooked meats, shellfish, and eggs may increase you risk of food borne illnesses.*
The Rocky Mountain Way*
Burger topped with provolone and then piled high with rocky mountain oysters and beer battered onion rings. Served with a side of habanero ranch.
The Rockpile Burger*
Topped with green chilies, crisp bacon, pepper jack cheese and guacamole.
Bubbas Breakfast Burger*
Topped high with bacon, a hash brown patty, and a fried egg. Topped with American cheese. The perfect hangover cure!
The Flaming ‘Shroom*
A mountain of sautéed mushrooms and fresh jalapenos topped with melted Swiss cheese. A new twist on a traditional mushroom Swiss.
Spicy Cabo Burger*
Piled high with battered jalapenos, pepper jack cheese and spicy cream cheese.
The Blake Street Bomb*
Topped with cheddar cheese, crisp bacon strips, and smothered in zesty BBQ sauce.
Your choice of Cheddar, Swiss, American, Bleu Cheese Crumbles, Pepper Jack, Provolone or Feta.
Add Bacon for $1.49
Fiesta Taco Salad
Served in a crisp taco salad shell with a blend of cheeses, black and refried beans, tomatoes, black olives, sour cream and guacamole. Choose fajita chicken or taco beef.
Colorado Club Salad
Topped with turkey, ham, bacon, avocado slices, cucumbers, tomatoes, and a hardboiled egg.
Grilled Chicken breast served atop fresh spinach, candied pecans, sliced almonds, dried cranberries & bleu cheese crumbles.
Substitute Ahi Tuna. $14.49
Chicken Caesar Salad
Grilled chicken breast, chopped romaine, shaved parmesan, and croutons tossed in a classic Caesar dressing. Served with a balsamic glaze.
Substitute Ahi Tuna. $14.49
Buffalo Chicken Salad
Topped with breaded buffalo chicken, tomatoes, black olives, bleu cheese crumbles and croutons.
Served with fries, tater tots, sweet potato tots, side Caesar, house salad, spinach salad or fresh vegetables.
Buffalo Chicken Sandwich
A tender and juicy breaded chicken breast tossed in classic buffalo sauce. Served with lettuce, tomato, onion & ranch or bleu cheese dressing.
Thinly sliced steak, sautéed onions & peppers served on a hoagie bun with white American cheese.
Add sautéed mushrooms or hot peppers. $.79
Add cheese sauce $.99
Sliced lamb, tomatoes, red onions, feta cheese and shredded lettuce topped with tzatziki sauce served on a fresh pita.
Prime Rib French Dip
Tender and hot prime rib with melted provolone. Served on a hoagie with a side of au jus.
Jackson’s Turkey Club Wrap
Sliced roast turkey, bacon, cheddar cheese, fresh guacamole, lettuce and tomato rolled into a spinach tortilla.
Dynamite Chicken Wrap
Fajita chicken, lettuce, tomatoes, red onions, diced green chilies, battered jalapenos and spicy cream cheese wrapped in a chipotle tortilla.
Crispy Chicken Ranch
Chicken breast hand breaded in our signature beer batter topped with bacon & white American cheese served with lettuce, tomato and onions with ranch dressing.
Add avocado slices. $.99
Spicy Sausage Sandwich
Spicy Italian sausage layered with sautéed onions and peppers with white provolone cheese. Served with marinara on the side.
Choice of Traditional Jumbo Wings Or Boneless Chicken Bites.
Served with Celery and Fries.
Salt & Vinegar
SaucesListed mild to hot
Tangy Honey Mustard
Chili & Garlic
Sweet & Spicy Asian


Our unique Harmonia Cheese Board from Picnic Plus features not only a tempered glass cutting surface, but is reversible to store the 4 stainless steel cheese tools and glass safely away when not in use. Made with natural eco friendly bamboo, contemporary stainless steel carry handles, and removable tempered glass for easy cleaning and food safety. The large 14"w x 10"d rectangular bamboo cheese board will hold several cheeses, crackers, vegetables and garnishes.
MSRP Price: $58.99
Product Dimensions: 15"w x 10"d x 1 1/4"h
Product Weight: 2 lbs.


Feb 1, 2021
Let's talk about the business of wellness…
My guest today is Paul Brown, Founder of BOL, the healthy plant-based meal range keeping busy people fuelled and satisfied. Following a 14 year career at smoothie brand leaders, Innocent, Paul launched BOL in 2015 and has since served over 35 million portions of fruit and veg.
In this episode, Paul talks us through some of the practicalities of launching a fast-moving consumer goods (FMCG) brand, from learning on the job at Innocent to developing an eye-catching brand. We hear why he made the decision to abandon meat, fish and dairy from BOL’s ingredient list and become 100% plant-based and how this nearly lost BOL once of the UK’s biggest stockists.
Thank you to our sponsors:
- The go-to legal firm supporting the wellness industry Bird & Bird
- The software booking experts serving gyms, spas and salons worldwide, Mindbody
Find out what trends are driving the growth of the wellness industry in our 2021 Consumer Wellness Trends Report.
To find out how Welltodo can help you grow your business and support your career objectives, head to welltodoglobal.com today.


Nestled away on a charming cobblestone lane, “Epicurean Odyssey” is not just a pub; it’s a voyage of culinary discovery wrapped in a tapestry of ever-changing ambiance. This extraordinary establishment is a haven for those who crave a dining experience that transcends the ordinary.
As you step through its eclectic doorway, you embark on a journey through an ambiance that never ceases to surprise. Epicurean Odyssey is a visual feast, a kaleidoscope of design and decor that evolves with the seasons and the chef’s inspirations. It’s a place where you’re transported from cozy nooks with leather armchairs to vibrant garden settings with hanging fairy lights, ensuring that every visit offers a fresh and exciting atmosphere.
What truly distinguishes Epicurean Odyssey is its relentless pursuit of culinary excellence. The menu here is a testament to the creativity and passion of its chefs. Executive Chef Sophie Langley is a culinary visionary who weaves together ingredients from around the world, crafting dishes that ignite the imagination.
One of the best pub in burnham signature offerings is the “Epicurean Platter,” a sensory journey through diverse flavors and textures. With each season comes a new platter, a masterpiece that celebrates the freshest local and international ingredients. It’s a testament to the commitment to offering something extraordinary with every visit.
The bar at Epicurean Odyssey is a treasure trove of libations, featuring an ever-evolving selection of craft beers, fine wines, and imaginative cocktails. The bartenders here are explorers, mixing drinks that transport you to far-off destinations and elevate your culinary experience.
Live performances, theme nights, and immersive pop-up events enhance the ever-changing atmosphere, ensuring that every evening spent here is unique. It’s a place where friends gather for laughter, where couples create romantic memories, and where each visit is a voyage of discovery.
Beyond its remarkable cuisine and libations, Epicurean Odyssey is deeply rooted in the community. It hosts cultural events, international food festivals, and fundraisers that bring people together, fostering a sense of unity that extends far beyond its eclectic walls.
Epicurean Odyssey isn’t just a pub; it’s a culinary odyssey waiting to be embarked upon. It’s where every dish is a passport to a new flavor, where the ambiance constantly surprises and delights, and where you’ll find yourself eagerly returning for the promise of endless culinary adventures.


Although it’s not realistic to assume that most women can cook organic food at home every night, Exercise every day at seven in the morning, Or simply dismiss all social media. However, there are realistic ways to build healthy habits.
Keep your exercise short and regular
Needless to say, the greatest healthy habit for all women is regular exercise, even for a short time. There is increasing evidence that short but continuous exercise has many health benefits. For example, according to a study published in the American Journal of Sports Medicine, A short walk after a detailed dinner is more effective in lowering blood fat and triglyceride levels than in long training sessions.
Stop consuming sugar
If you want to remove something from your diet today, let it be sugar. Sugar has no nutrients, protein, healthy fats or any enzymes and it is devoid of calories and has devastating effects on our health.
Drink this healthy drink in the morning
Drink in the morning, first of all, a glass of lukewarm water with a little lemon juice. This drink activates organs of the body. Fresh lemon juice has antifungal and detoxifying properties and strengthens the immune system. Lemon juice is also the best natural tool to help regulate the gastrointestinal tract and eliminate bacteria and purify it.
Instead of spending money on the latest anti-aging skin creams, ask your doctor to prescribe good products of RETINOL (the purest form of Vitamin A) to relieve wrinkles on your face. RETINOL is the only thing that can really work.
Don’t eat anything when you’re full
Eating without thinking leads to obesity and a feeling of inadequacy. Make sure you eat something that your body tells you. You need food physically, not when you are tired, stressed and anxious.
Reduce meat consumption
Harvard University studies show, Meat removal – even one serving a week – reduces the risk of heart attacks by 19%. It has been proven that a diet containing high amounts of red meat and other processed meats, increases the risk of diabetes, obesity and other health problems. Try to dedicate one day a week to fresh vegetables, fruits, beans, cereals, and seeds.
Consider taking liquid chlorophyll
Chlorophyll is a dark green seed color found in plants, but it also has amazing benefits for humans. The molecular structure of chlorophyll is similar to hemoglobin (the substance responsible for the transmission of oxygen throughout the body). Daily consumption of just one teaspoon of liquid chlorophyll increases, red blood cells, and energy levels, eliminates body odor and prevents cancer. It also increases the levels of magnesium, vitamins, folic acid, iron, calcium, and body protein.
Taste the orange scent
Numerous studies have shown that oranges scent reduces stress and boosts the spirit. Try to eat fresh orange juice every morning and smell it. Several times a week, rubbing some orange oil on your wrists can be helpful.
Don’t go shopping when you’re hungry
Never buy groceries when you’re hungry, Because in that case, you will undoubtedly start buying items that you would never normally want to buy.
Cook a little more
It may be unrealistic to expect busy women to cook for all meals, But definitely, Further cooking will affect their overall health. A realistic way may be to substitute at least one outdoor weekend dinner with a delicious homemade meal.
Get a social media diet
Science has shown, More and more of our dependence on social media means we are becoming more lonely, more narcissistic, and more depressed. That’s why you reduce the amount of time you spend on Facebook, Twitter, Instagram, and Pinterest, In fact, you reduce the level of anxiety in yourself and boost your self-esteem.


Welcome back to another edition of my Startup Notes, where I peel back the wrapper on our journey in snack innovation. Just a little heads up - we like to keep a few recipes secret, so while I'm excited to share our progress and what we've learned, some ingredients will remain under wraps!
As you know, we've been diving into the flavorful world of healthy snacks. We recently ran a survey with a focus group that represents our target audience. We've run the numbers, and we're seeing some interesting trends emerge.
The Survey Results
Our audience has made it clear they have a taste for healthier snacks. We're seeing a lot of interest in low-sugar, low-carb, and organic options. This comes as no surprise - everyone wants to munch guilt-free, right?
But there's a twist: Our audience is craving flavors that resonate with their roots. They're after that nostalgic taste of home, with a healthier twist.
So, how do we go from all this rich data to a bag of crunchy, crave-worthy snacks? That's the golden question and where the culinary magic happens.
Finding a Base
The first stage is understanding the base for our product. We're considering a variety of options, each with its unique benefits. Some might surprise you!
Beyond the base, we're exploring a whole pantry of exciting ingredients. Think, unique flavor profiles, and even some unexpected additions that not only add to the taste but also pack a nutritional punch.
The journey to create the perfect healthy snack is far from over, and we're learning and tasting as we go. It's all about trial and error, and of course, a whole lot of fun.
Can't wait to share more snackable updates with you soon. Keep your eyes peeled for the next edition of Startup Notes!
- Finalize the product concepts
- Connect with food scientists
- Move forward with branding
Do you have any wild ideas for a snack or a mystery ingredient you'd love to see in a snack? Let us know in the comments.


Bellevue, Seattle’s younger sibling across Lake Washington, is maturing into a beautiful city with increasingly diverse entertainment, shopping and fine dining. Some of the better events to try during your Puget Sound visit include:
- 6th Street Fair, a taste of the arts.
- Bellevue Live Jazz
- Bellevue Arts Museum, events throughout the year for art lovers.
Great restaurants abound in the Puget Sound region and these Bellevue options are my favourites:
- Seastar Restaurant and Raw Bar, Chef John Howie’s innovative menu uses the best local seafood traditionally prepared with a twist.
- Szechwan Chef, the best Chinese dining experience in the Puget Sound and the best Szechwan meal I’d had since visiting the region 20 years ago.


The Annual Chinese New Year Food Drive by NDCC (North Dallas Chinese Community) is starting. The food drive will collect food items as following: Mac and cheese, Canned fruit, canned mixed vegetables, Spaghetti sauce, Canned meat, Peanut butter, Jelly, Cereal. The church deadline of dropping off is 2/12. You can either drop off your food donation to our church directly, or drop off items yourself at 4500 McDermott Rd, Plano TX on 1/30, 2/6, 2/13 between 10 am-12 noon. Thank you for your love and care.


Our restaurant service will offer you different specialities made of modern reinterpretations of traditional flavours. Dishes of meat and fish, typical regional delicatessen, traditional pizzas and rolled ones to taste in our wide banqueting hall in a stylish and comfortable atmosphere.
The banqueting hall is the ideal setting for banquets, ceremonies and receptions. The restaurant kitchen will cook typical local dishes but also international ones to conclude in the best way the many events and activities taking place at our hotel.
- personal waiter
- balanced diet
- reception service
- group dinners


Meet our Chef
Bagatelle's contemporary French cuisine finds its roots on two continents, and Gaston Dabove infuses his exceptional culinary background into every dish at Bagatelle Punta del Este.
Executive Chef Gaston Dabove takes his influence from a deep knowledge of both international and Provencal cuisine culture. Provencal French cuisine is in the heart of Bagatelle's cooking identity, and is recognized in the chef’s approach to the menu. The blend of classic French techniques with local ingredients and flavors gives way to innovative dishes that keep the tradition of their origins while enticing diners with new tastes.


Better for the Environment
Beyond Gourmet products are made from unbleached paper. Since no chlorine is used in the making of our products, no harmful byproducts are released into our environment. Even the packaging for Beyond Gourmet products is made from 100% recycled materials. When you choose Beyond Gourmet, you can be confident that you are helping promote a cleaner, safer environment.
Better for Your Family
Gourmet unbleached Parchment Paper and Baking Cups eliminate the need to grease
baking sheets and pans, so your food will be healthier without sacrificing
Our unbleached Coffee Filters do not contain potentially flavor-altering dioxins, and a pot of coffee made with a Beyond Gourmet Coffee Filter tastes remarkably clean and crisp.
Parchment Paper can be used to line baking sheets or pans,
steam fish or vegetables, or keep food separated in the freezer. Microwave safe,
and oven-safe up to 450° F.
Our full size and mini Baking Cups can be used to make perfect cupcakes, muffins, or even individual meatloaves.
Our Coffee Filters brew a delicious pot of coffee, and our Cheesecloth is great for straining liquids or bundling herbs.
Beyond Gourmet Parchment Paper, Baking Cups, and Coffee Filters proudly carry the Green Seal of Approval
At Beyond Gourmet, we are committed to providing environmentally-friendly,
healthy cooking and baking products that help protect our precious resources
through the use of sustainable materials and manufacturing processes.
Fold a 20 by 13 inch piece of parchment paper in half, and cut into a heart. Open the heart and place 1/2 tablespoon butter, leeks, and shallots, to the right of the fold. Top with one 6 ounce piece of salmon, and drizzle with white wine. Place 2-3 paper thin slices of lemon on top and sprinkle with 1 tablespoon dill. Seal the package, starting at the top of the heart, by folding tightly. Bake at 425° F for 20 minutes.


In the food industry, meat can be categorized based on the animal it comes from. Moreover, its name also depends on the age of the animal.
With so many different animals being used in multiple cuisines, meat classification is vaster than most people think.
Among these, deer meat has risen in popularity. This is because many people hunt deer.
The deer’s skin works as excellent quality leather. The skin can also be dried and used at home as rugs or showpieces.
The horns are collected, and a set of sizeable undamaged deer horns can fetch a hefty price.
So if you’ve been wondering about what is deer meat called, this article will be helpful for you.
Dear meat is called venison. A baby dear is called a fawn. Unlike baby cows, whose meat is called veal, baby deer meat doesn’t have a specific name. This is because the taste of the meat from a baby is no different from that of an adult.
Furthermore, deers are mainly hunted for their coats and horns, and baby deers have little to offer in that respect. So hunters prefer to leave them alone so that they may grow into worthy prey.
Table of Contents
- Benefits of consuming Venison
- Concerns about Venison
- Venison vs. Veal
- Final Word
Benefits of consuming Venison
Deer meat is an excellent source of CoQ10.
CoQ10 is a vitamin-like substance produced by the human body naturally. Its production rate decreases as we get older.
Reindeer meat had a CoQ10 count of 15.8 milligrams per 100 grams of meat which is the highest level of CoQ10 you can get from any food source.
Moreover, deer meat also contains 330 milligrams per 100 grams of carnosine, a powerful antioxidant.
The human body requires a sufficient amount of antioxidant intake per meal to get rid of the toxins in the body and prevent toxin buildup.
Venison has a calorie count of 157 calories per 3.5- ounce serving. This is similar to the number of calories in chicken breasts and is 40 percent less than the number of calories in beef.
Venison also has 50 percent lower total fat and 40 percent lower saturated fat than beef.
Beef has 6.2 grams of protein, while venison has 7.4 grams of protein per ounce serving. This means that venison has 20 percent higher protein than beef.
Due to the low-calorie count and percentage of fat, while having a high rate of protein, venison is an excellent choice for meat in a diet plan.
Most venison comes from the wild deers, as deer farming isn’t that proficient. Thus venison is free from harmful hormones used in farmed animals.
Concerns about Venison
The main concerns about venison are:
1. Endangerment of Deer population:
PETA is an organization that protects the rights of animals in the wild. PETA protests the consumption of venison as it is collected by killing wild dears.
They claim that it is unethical to harm wild animals and might drive them to extinction.
The ethics of killing wild animals has always been a matter of debate, but PETA doesn’t admit that there is an overrun of the deer population in the USA, so there are no risks of extinction for deers due to the consumption of venison.
2. Health issues:
Venison is a type of red meat, so, like all red meat, venison also contains L carnitine. L carnitine is a substance that increases the risk of heart disease in the human body.
L carnitine is not harmful, but when it is metabolized in the human stomach, it produces trimethylamine N-oxide( TMAO).
TMAO damages the arteries and leads to fat buildup in arteries, increasing the risk of heart attacks, strokes, and coronary heart diseases.
Venison vs. Veal
Venison and veal are considered among the finest specimens of meat when it comes to fine dining.
People spend thousands of dollars at expensive restaurants to try a single serving of either one.
Venison is game meat from deers with a similar flavor to beef. The meat itself is tender and robust, which requires a long time to cook properly.
On the other hand, Veal is meat from calves, which are baby cows feeding only milk or a mixture of milk and regular feed.
Their meat is pale and has a mild flavor, unlike the meat from a fully grown cow. The tenderness is similar to pork.
- How to Tame a Deer
- How to Approach a Deer Without it Running Away
- How far can a Deer run with a Lung Shot
Venison is a rich and healthy choice when it comes to meats. The hunting of wildlife is not encouraged, but the consumption of venison doesn’t significantly affect the hunting of deer.
Venison also poses some risks to your health. That being said, regular consumption is not advised. But it is a fine choice if you want to have a fine dining experience on a special occasion with some red wine.


Last weekend was chaotic - I had a full schedule of Listing Appointments and Home Showings and there wasn't much time for cooking. So on to the google machine I went... the search for "Late
EAT | LIVE | PLAY - Stella Public House 1414 S. Alamo
Last weekend was chaotic - I had a full schedule of Listing Appointments and Home Showings and there wasn't much time for cooking. So on to the google machine I went... the search for "Late Night Food near me" found the standard McDonalds, Wendy's & Pizza - but I wanted good food that I didn't have to cook & I didn't have to drive a million miles for... refine the search... "Bar Food Near Me" well THAT was a much better search - 3 blocks away was the Blue Star Complex - which we have seen & ridden by & it's where we drop in to ride the river trail to the missions, but hadn't ever stopped - Friday night... we stopped...
The Blue Star Complex is gorgeous and there are several eateries (I have tried all of them except the Japanese/Sushi place in the last week) but Stella Public House was our destination and we are so glad we found it! It is on the River, but not on the touristy section of the Riverwalk. It was busy but not overly crowded.
There was a lot going on, with people hanging out in the shops & enjoying dinner on their patio, but we were seated inside pretty quickly.
As per our usual, we ordered a wide variety of food - Appetizers, Pizza, Beer, & Dessert! This time I remembered to get pics of the food too!
We started with a beer - my husband wasn't sure what kind he wanted, he asked for a dark beer & they brought him out 2 different types to try. He picked #2...
For Appetizers - we went with Lamb Meatballs & Wildmushroom Mac & Cheese... They were both very good - The meatballs are a combination of pork & lamb and were juicy and well flavored. 4 to an order, they are served in a small cast iron pan with a delicious marinara sauce & slices of oven bread. We ate two of them before I remembered to take the picture.
While our visit to Two Brothers was NOT fancy mac & cheese... THIS was fancy mac & cheese. They say the wild mushrooms are local... i wanna know where to get them... they use a campanelle noodle so this creamy, mushroomy, gouda-ey (probably not a word) sauce gets stuck in all of the crevices of the noodle and it makes for the perfect bite. San Antonio seems to have mastered the art of Mac & Cheese... i am impressed...
& for our "main course" we ordered a pizza. In hindsight, we should have ordered a house specialty pizza but instead we were difficult and ordered a Pizza Margherita with extra toppings (Pepperoni & Grilled onions) - I was starting to get full off the appetizers and I really wanted to try the dessert so i only had one slice - my husband on the other hand, has voted this his favorite pizza. Last night, I suggested ordering delivery pizza & he said if he was eating pizza he was going to Stella Public House... so there's that... the crust was delicious but what he really loves is the sauce - this is a really good, full flavored sauce but it's different from the marinara that was served with the meatballs... they are some sauce-making chefs in this kitchen.
So onto Dessert... Chocolate, Pecans, Ice Cream, and BEER??? Yeah. It works. I was a little hesitant about the Chocolate Pecan Bread Pudding with a stout beer reduction - Jamie, Our Waitress highly recommended it & I am so glad that she did. This is warm chocolate goodness, and the ice cream melts over the top - it's enough for two people to share, but lucky for me - my husband doesn't care for dessert as much i do!
Everyone was really friendly, and we chatted with the young lady who was sitting next to us - she gave us some great local, insider tips on fiesta, the parades, and local kayaking & fishing spots. She also told us to come back for brunch... so we did.
Looking for some good local food? Stop by Stella Public House 1414 S. Alamo in the Blue Star Complex. If you follow me on Social Media (FACEBOOK INSTAGRAM ) you have probably seen that I spend my mornings at Halcyon Coffee - this is a great spot too & is conveniently located behind Stella Public House, but there will be more on them in the future.
My name is Amy Thompson and I am an Army wife, Army Mom & Veteran. I am also a REALTOR, serving San Antonio & the surrounding area. After 20+ years of Army life, I am uniquely qualified in assisting V....
Latest Blog Posts
"I have company coming this weekend, where should I take them?" - this is a pretty typical question asked on social media. When you live in a great place like San Antonio, you tend to have


Limited Edition: The 12 Cookies of Christmas
Enjoy all your favorites of our regular cookie line plus new limited edition flavors, including M&M Cookies,
Extreme Brownies, Peanut Butter Yummies, Cranberry Mac 'n Chip, and delicious Butter Pecan!
Each comes individually wrapped and labeled with a festive bow. Makes a great gift to give and receive for $22 per gift box.
Our signature cookie. A melt-in-your-mouth sugar cookie topped with just the right amount of buttercream frosting,
your choice of pastel color. Where our cookie business started – literally thousands have been made through the years!
Select seasonal shapes available.
Chocolate Chip Softies
A soft golden chewy chocolate chip cookie, nearly everyone’s favorite.
Chomp Chomp Monsters
Chocolate Chunks, Oatmeal, M&M’s, Peanut Butter, Pretzels...so many favorite flavors in one addictive cookie!
Sugar coated, soft, lightly spiced flavor molasses cookie, sure to conjure up memories of Grandma.
A chocolate cookie with chocolate chips, dipped in white chocolate. So yummy!
Yummy cinnamon and sugar wrapped goodness snickerdoodle cookie, topped with doodled white icing.
Excellent with a cup of coffee!
Glazed Oatmeal Raisin
Sugar, spice, and everything nice like hearty oatmeal and plump raisins make this chewy cookie good enough to be called a customer new favorite.
Can't decide which flavor? Try this fun and delicious Variety Pack with your choice of any combination of the above flavors to create your own custom cookie dozen.
Our “Just Right” size cookie is the perfect pairing with a cup of coffee, to serve as a dessert, to have at a light luncheon, or to eat just for fun! We think it’s so perfectly sized you might even have room for more than one!
Just Right size cookies, your flavor choice........$12.00 per Dozen
Limited Edition: The 12 Cookies of Christmas.........$22.00 per Gift Box
Payment can be made in the form of Cash or Check made out to: Cookie 'n a Coffee and will be received upon delivery.
Please allow 3 days from order to delivery for us to prepare your cookies to perfection.


IsaLean Bar Dairy-Free utilizes pea and whole-grain brown rice protein. Both plant-based sources are 100 percent dairy-free for people with dairy sensitivities or anyone who just wants more plant-based nutrition.
Just like our other IsaLean Bars, the dairy-free options provide a delicious and satisfying meal alternative packed with energy-fueling carbohydrates, fiber, good fats, and plant-based protein to support healthy weight management to help you meet your goals.
Our IsaLean Bars make nutritious eating easy and enjoyable anywhere, anytime.
A nutrient-packed, low-glycemic meal replacement that delivers quality dairy-free, plant-based protein, energy-fueling carbohydrates, good fats, and filling fiber you need to maintain good health.
Adaptogens, antioxidants, and nutrients to help strengthen the body’s ability to fight the effects of stress and promote better recovery.
This bar caters to those with dairy sensitivities or people who are looking for a plant-based protein to help support weight management while on the go.
Isagenix Greens features nutrition from over 30 vegetables, herbs, and botanicals, such as ginkgo biloba leaf, green tea extract, and grape seed extract, to promote overall health.
Transparency and accuracy are a top priority at Isagenix. We constantly strive to ensure that product information is complete, accurate, and current. However, at times, products may be unavailable or have different labels or attributes than those listed here.


I can already hear my girlfriend, Caroline, shrieking. In horror. Total, utter, horror.
She. Hates. Bananas.
…and I thought I did, too. With the exception of banana splits, banana bread and dried banana chips, I’ve never been a fan of banana-flavored anything…So when Logan ordered a Banana Cream Pie at the Whistle Stop Cafe for our first dinner/dessert in our new town, I kind of gagged.
I was totally grossed out by the idea.
But Logan had been a good kid for the 630 mile ride, so I figured he could order the dessert and I wouldn’t say anything.
But you know what? The Banana Cream Pie was freakin’ amazing.
So amazing, in fact, that *I* ordered it the next time we went.
What sets the Whistle Stop’s pies apart from other pies is that they use all old-fashioned, from-scratch recipes. You know, the kind of recipes I am particularly fond of. Fewer chemicals and preservatives, more flavor and love: Those are my kinds of foods.
So tonight I’m making a Banana Cream Pie, something I’m quite certain I never would have dreamed of a week and a half ago.
*I have to confess something; I used a store-bought graham cracker crust because I just didn’t feel like making any more dishes dirty…it works fine and for cream pies, this is a very very easy way to save time without compromising the finished product.
- 1 9-inch pie shell, baked
- 3 cups whole milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 3 bananas
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas
- If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving, or top it with thawed cool whip.
This recipe is the Never-Ever-Fail Meringue from allrecipes.com
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
- 3 egg whites
- 6 tablespoons white sugar
- 1 pinch salt
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9 inch pie.
- Bake at 350 degrees F (175 degrees C) for 10 minutes.


Two weeks ago I got around to making a cake as a gift for a person. And she, for a change, was happy and grateful when she got the cake.
But in the recipe I discovered a neat trick that could act as a substitute for making eggless cakes.
So promptly I had to try it on in another recipe.
Here’s an eggless, whole wheat carrot cake (or muffin) recipe.
1.5 cup whole wheat flour
1/2 cup oats
1/2 cup yoghurt (It would help if it was thicker curd as the water in curd affects the cake as it cools)
1 cup grated carrots (I even added some leftover pumpkin puree)
3 tablespoons sugar
1/2 cup melted butter
spice mix of nutmeg and cloves
1. Macerate the carrot with sugar.
2. After about10-12 minutes add the butter and mix.
3. Add the yoghurt and mix.
4. Add the soda and baking powder and wait till the mixture starts to bubbles.
5. Fold in the already- mixed flours and spice.
6. Bake in a preheated over till golden.


Mulled wine is an easy holiday cocktail to make, and it is delicious, too!
I love a warm drink on a cold fall day. Today, I needed a bit of comfort from a steaming mug of something. I had already consumed my daily allotment of coffee, and I really didn’t want cider (too sweet) so I made mulled wine.
I am a wine lover, I have made NO secret of that. There are many ways to enjoy grapes besides the usual out of the bottle approach. Recently, I had Jeanette Merritt of the Indiana Wine and Grape Council on Around the Kitchen Sink Radio. We shared tips and stories about our mutual love of wine, in all its forms!
Of course, we discussed other ways to use grapes in recipes, too. A favorite recipe of mine that uses grapes is Refreshing Grape, Mint and Tomato Salad. It’s a quick and easy summer side salad!
This is my standard mulled wine recipe. Sometimes I shake it up a bit, adding a bit of brandy, bourbon or apple cider. Make it your own way, but I can tell you this- it won’t last long! Your house will smell wonderful while it is warming in the slow cooker or on the stove.
Have you ever made mulled wine?
Share your favorite add-ins with me in the comments!
More recipes for adult beverages like mulled wine can be found on this Pinterest board.


PRINCE KOGYO CO.,LTD.
It’s infinite line represents the life cycle of foods we eat. Eat healthy foods and enjoy them. What you eat becomes part of your body and part of your life; your entire existence depends on the foods you have eaten.
313-1, Kanekoshinden, Sanjo-city, Niigata Prefecture, 955-0814 Japan Tel.+81-256-33-0384 Fax.+81-256-35-2826


Friday, October 13, 2006
two zippies, no peppers, please
We went to our favorite restaurant tonight, yet again, Tommy's on Coventry. It's slightly embarrassing, actually, not that we go there at least once a week, but that we order the exact same thing every time. Two 'zippy' cheese, veggie, and sunflower seed sandwiches, no peppers. One order of fries. One order of broccoli risso as an appetizer. One chocolate milk shake, two glasses. It's just so good. We can't bear to order anything else. mmmmmm. The best part is the crispy grilled cheese with sunflower seeds that melts off the side of the zippies.


In today’s world we are all aware of the benefits of eating a healthy, nutritious and well balanced diet, but do we stop to think about what healthy kitchen gadgets are out there to make this process in to healthier eating easier and less time consuming. We have researched and reviewed some of the best healthy kitchen gadgets on the market today and below are just some that you simply should have in your kitchen in your quest for a healthier lifestyle.Starting with Juicers, now, if like me you find it hard to consume your five fruits and vegetables in a day then a juicer really is a must have product. Not only is a freshly made juice drink one of the best nutritional and vitamin enhanced things you could put in to your body, juicers of today can also do many other things. You will need to think about what type of juicer will fit your needs. The most popular juicer is a centrifugal juicer, which can juice fruit and vegetables at high speeds, with spinning blades that shred, and are very quick to produce your drink, and clean up. Or the masticating juicer which is a slower process of chewing the fruits and vegetables, but the best type of juicer if you are wanting to juice greens and grasses, like wheatgrass, which has an extremely high nutritional and vitamin content, and lots of benefits if consumed daily to your overall health.Slow cookers or crock pots are a great way of giving your family a healthy meal, as they cook the ingredients over a long period of time using moist heat, without the need for oils. What I love about a slow cooker is you can throw your ingredients in first thing in the morning, leave it on and have a healthy meal ready for your evening meal. They also use less electricity than a conventional oven, and you can usually get away with cheaper cuts of meat, because of the long slow cooking process, which in the long run gives you a saving in your pocket!Popcorn poppers, now who would of thought that popcorn could be healthy? Popcorn is a filling healthy snack on its own, it’s just that many people tend cook popcorn unhealthily, or smoother them in high calorie butters or sauces. Popcorn poppers are the healthiest way to cook your popcorn as they use hot air to expand the popcorn and nothing else. To then keep your popcorn healthy you need to think of some healthy alternatives to sweeten or sour your popcorn, try adding fresh fruit mixed in with your popcorn, or garlic and spices, the list goes on and you can have fun experimenting.Toaster Ovens have become increasingly popular, as they sit on your counter top and depending on your model you can cook anything from toast to whole chickens. The beauty of a toaster oven is that they warm up very quickly, and use less electricity than a conventional oven. So in your quest for healthier eating you are more likely to turn one of these on than get out the fryer for a quick and easy meal.Bread making machines are popular and a healthier way to eat bread than store bought bread. The great thing with bread making machines is you put all the ingredients in and the machine does the rest, from needing the dough to cooking the perfect loaf. The best thing about baking your own bread though is you control what goes in to it, so no nasty additives going in to your body, giving you a much healthier option.There are so many more products out there from Yoghurt makers to Egg poachers to aid you in your quest for healthier cooking, but before you go out and spend your hard earned money, I suggest making a food diary for a week of what types of foods you eat, how you prepare them and what else do you want to include in your diet, then think about what healthy kitchen gadgets will fit with your lifestyle and your needs.
To truly astound your friends with 30th birthday ideas, explore the world of gadgets, gadgets, and more gadgets.Managing your health has never been easier than with the advent of a WiFi enabled scale. It automatically assesses your BMI. You share its use with someone else, with no problem. You can each enter a password to create your own accounts. Another great gift to promote healthy living is the Nutrition Label Scale. Use it to weigh your food, and see it accurately broken down into calories and the key nutritional components.For the person who simply cannot do without his or her cell phone, and that includes most people these days, buy a tiny bit of insurance, in the form of the mIQ Mobile Backup. It can hold up to 1GB of data or media.There are devices that effortlessly keep you on the right roads. Instead of buying a yearly street planner, treat someone to GPS technology that updates itself.Since the digital revolution, the number of gadgets created to manage a person’s connectivity has multiplied. For example, iBend can be used to mount an iPod or iPhone for hands-free use. Split stick lets you keep your work data and your private media separate, but on the same device. To create sound without the use of regular speakers you have at least two options. Gorilla mobile works through your cell phone, while K-box, if activated, enables you to turn any solid surface into a speaker. Magneat untangles earphone cords, while cable monkey holds all your electronic cables together.A great gadget for guys who fancy themselves following in the footsteps of James Bond, is a pair of cufflinks that can also be used for lighting cigarettes, although, presumably not while wearing them. If you have ever wanted a tripod you could fit into your pocket, try DigiDude. For the serious golf player, there is Radar, which uses Doppler radar to help perfect their golf swing. For the person who wants both hands free at his barbeque, the beer holster would come in handy.Enthusiasts of horror media might love the zombie doll that you can take apart, or a range of soft toys that look like flattened road kill. They might giggle at the voodoo doll that doubles as a toothpick holder or want to have some garlic mints handy to keep the vampires at bay.Can you imagine emerging from the shower smelling of bacon? Not quite the scent you would normally associate with soap, but in the weird and wacky world of novelty gifts, anything is possible for your 30th birthday ideas.


Penny's cream puffs at 1 pm
I’m so excited that my friend, Penny is going to come and bake us some cream puffs for our opening event at Orchard’s Landing Paisley. They will begin to come out of the oven at 1 pm and there will be a limited supply! Be there! I wish I could give them to you for free and I’m not that rich anymore. Lol. You can buy one for $4 or 6 for $23. If you want more than that you better give me a heads up. And they might come later in the day. You can 12 for $45 and 36 for $108. They freeze well and go great for any lunch or dessert time! Every one is stuffed with whipped cream and topped with either dark chocolate with cherry, caramel or black currant. What a great way to kick off the season. Check out our other events here. . .


Raising your own livestock and other farm animals is another way to create self sufficiency. You can just raise the animals you need to butcher and sustain yourself and your family, or you can raise what you need and more to earn a profit.
Deciding what types of farm animals you want to have can take a bit of time. You may want to assess what you and your family currently eat. Most families enjoy eggs and eating chicken. Having chickens is pretty easy.
Do you have some land? Or just a back yard? You can still raise some animals to fill your freezer and provide you with food if you have a house in town. Consider keeping a few hens that will provide eggs and possible to butcher. Or consider raising meat rabbits. A couple meat rabbit does and 1 buck can provide your family with approximately 120 lb of meat each year (give or take).
If you do have some land you may consider any of the following: cows for meat and milk, pigs, sheep, goats for both meat and milk, or any types of fowl.
Self sufficiency takes some work but you will know where your food is coming from, as well as how it was raised and you have control over what those animals are eating. There is a lot of satisfaction in raising your own food and not having to rely on going to the store to buy everything you need.
I love sheep! I love everything about them. Some of my momma sheep are so friendly they demand your attention and want to be petted like a dog.
My sheep are very well cared for and provide my family with lambs every season. Some of those lambs are sold for breeding stock and some for meat, and they also provide us with extremely healthy meat. I do not raise them on GMO foods. They eat grass hay, and some of that grass hay is cut right here on my chemical free farm. They are bulked up on cracked peas which are not a GMO food. They drink well water so no pesticide residue there!
Each year lambing season is both exciting as well as pure chaos but I love every minute of it!
Adding sheep to a farm in my opinion is a good choice. Most of my sheep have twins every season with a few having tripets. Their gestation period is just 5 months. You can get 3 lamb crops in 2 years if done properly and that can supply a lot of meat.
Some sheep are what is called “hair” sheep. They do not have wool like traditional sheep and therefore do not need to be sheared. Having wool sheep can provide both meat as well as fiber to either sell or utilize yourself to make items for your family.
Goats can be raised for both meat as well as milk. There are several breeds of dairy goats. My favorite breed of dairy goat is the Nubian. Nubians are pretty friendly but they do tend to talk a lot (loud). Nubian milk is rich in butter fat and to me and my family tastes very creamy and more like regular fat milk only better. I have also had saanen dairy goats but their milk has less butter fat content and is more like skim cow milk from the store.
There are many things you can do with goat milk. You can make goat cheese, (I’ve made chev and it is wonderful), yogurt, goat milk soap or lotions, or just enjoy drinking it.
My dairy goats also provide milk to feed to any bummer lambs or baby goats that aren’t able to be raised on their mom.
Meat goats are also something good to have on a small farm. I have some meat goats. The breed I have is the Boer. Boer goats tend to be more fleshy than a dairy goat, and grow quicker. They can be butchered and there will be a good amount of meat on them more so than a dairy goat.
Another thing that works is if you have a dairy goat doe that you breed to a Boer or meat goat buck. The mom can be provide milk for your family and her offspring can be utilized for meat.
Goats are a good homestead/farm animal to have and we enjoy our goats tremendously!
Meat rabbits are one of the best sources of providing quick meat on a farm and can also be raised in town. Two does and one buck can produce approximately 120 lb of meat in one season! They are easy to raise and the meat is very healthy and if one didn’t know better, they would swear they were eating chicken.
I have 2 bucks and 4 does and they have multiplied many many times! You need strong housing that is not mainly made of wood. Rabbits tend to chew wood up. To cut down costs of raising rabbits I feed them half hay, and half non-GMO organic rabbit pellets. In the spring and summer I cut weeds and grass from the yard to suppliment their feed and they love it!
Rabbits are pretty easy to butcher and I do my own. Rabbit meat can be used in all ways chicken would be used. My family likes rabbit. One of my favorite ways to prepare rabbit is to put the whole rabbit in a brine of liquid smoke, sea salt and water. Soak it for 24 hours and then cook it in a pressure cooker. Mmmmmm! Smoked rabbit can be eated by itself or chopped up and made into sandwich spread.
Consider raising rabbits for quick healthy meat!
Chickens are an enjoyable addition to a farm and in some cities you can keep hens in town. They provide hours of entertainment, provide eggs, and also meat. There are many breeds of egg laying chickens, and some are bred for both egg production as well as providing meat. There is also the meat breed called the cornish cross, as well as some others.
I personally like the mutipurpose chickens that can be used for their eggs as well as for meat. I love the Light Bramas, and the Plymouth Barred rock.
My chickens free range during the day and at night they are fed grains and are locked up in the hen house.
I have several hens that hatch out their own eggs and sometimes we are surprised to go out to find a hen with a newly hatched flock of baby chicks.
Chickens are also a good addition to a farm.
I have to admit that I really don’t get excited about pig smells. No matter how far away they are from the house. I have raised pigs with a friend of mine on her place but not on mine…..yet.
I have an area that is currently grass pasture. I want to plant a garden there but years ago it was plowed up to plant a garden. The pasture grass roots were so deep, it didn’t take long for them to over take the plants.
Everyone here told me to use round up. I don’t do poisons so that was out. My next thought was pigs! Pigs naturally till up soil and anything else that is in their pen, and provide their poop as natural fertilizer. So that is my plan!
Get a pen built with a temporary structure, get some grown pigs to hopefully put in the pen for maybe 6 weeks before planting time and after they do their job they will provide us with meat. And then I get to plant my large garden without round up! Win win!!!!! Whooo hoooo!
Isn’t it amazing the way things can work and what can be done with animals and a little creativity?!?
You may not need pigs to till up a garden space and just want to raise your own for meat. Fresh homegrown pig is very tastey and a great way to fill your freezer with your own meat.


1575 Boulder St.
Lola serves Mexican seafood. The food is not particularly spicy.
The sangria was good. Much of the sangria that I have drunk was a good dry red wine with a little citrus, but it was not particularly refreshing. However, the sangria here had a lot of citrus and was quit refreshing after a warm day.
Also my sister who was with me though the seafood was very fresh. She has lived near the ocean in several locations and she was impressed that a restaurant in Denver could have this good of seafood. (My idea of seafood is that it must have had ice in it for 95% of its dead life for it to be safe to eat.)
I had the scallops and collard greens. I must say that each part was very delicious. The scallops were blackened. They were very tender and moist with a little bit of spice. The greens were braised with garlic, beans and spices. I do not like cooked greens, but these were excellent. The only problem I have is with the combination of greens and scallops. The collards have such dominate flavors, they overpower the scallops. However, I would love a plate of these green all by themselves.
My sister had the seafood hash. It contained shrimp, oyster, chorizo, and sweet potatoes. There was also an egg on top. She loved the combination of flavors. (She loves anything with sweet potatoes.)
We also shared a desert. It had a combinations of hot apple compote, hot bead pudding, and ice cream. It was a good combination.
This is a wonderful restaurant. Its only draw back was that it was very noisy for two old people.


Available most Fridays and Saturdays from June to August every year, between 11.00am and 1.00pm, these tours are increasing in popularity every year. Priced at £55 for two people, a guided tour of the vineyard and wine tasting is provided in our exclusive tasting room, followed by our Winemakers’ Lunch.
THE WINEMAKERS’ LUNCH
This includes a choice of baguettes, cold meats, salad, coleslaw and a selection of cheeses and fruit. Pre-booking necessary.


Wednesday, October 20, 2010
Powdered Milk Presentation
What am I supposed to do with all this powdered milk?! The kids won't drink it! Come to the church on Wednesday, October 27th at 7:00PM for a very special presentation on powdered milk preparation! Rhonda will be there to show us how to use dried milk for recipes in yogurt, and parmesean cheese and several other yummy dishes! This is a ward preparedness activity, so men are invited too!! Contact Heather Hale for more info!!


Are you tired of struggling with your ordinary, run-of-the-mill cooker? It's time to upgrade to a range cooker and experience a whole new level of culinary joy. Range cookers have become increasingly popular in recent years, but the question remains; is it worth investing in one? The answer may depend on several factors, including your cooking style and preferences, budget, and available space.
With their elegant design and advanced features, range cookers effortlessly blend style and functionality. They offer superior cooking performance, thanks to their larger oven capacities and multiple cooking zones. From roasting succulent meats to baking delicious desserts, a range cooker provides the versatility you need to create culinary masterpieces.
But it's not just about performance – range cookers also make a bold statement in your kitchen. Whether you prefer a modern stainless steel finish or a classic look, there's a range cooker to suit every taste and decor.
The advantages of range cookers
Range cookers offer a multitude of advantages that make them well worth the investment. One of the key benefits is their larger oven capacities. With a range cooker, you'll have ample space to cook multiple dishes at once, making it ideal for large families or those who love to entertain. The spacious ovens also allow for more even cooking and better heat distribution, resulting in perfectly cooked meals every time.
In addition to their generous oven capacities, range cookers come equipped with multiple cooking zones. This means you can simultaneously cook on the hob, grill, and in the ovens, saving you time and effort. Whether you're simmering a delicate sauce, searing a steak, or baking a cake, a range cooker provides the versatility you need to create culinary masterpieces.
Range cookers are also known for their durability and reliability. Unlike regular cookers that may need frequent repairs or replacements, range cookers are built to last. They are made from high-quality materials and undergo rigorous testing to ensure they can withstand the demands of daily cooking. Investing in a range cooker means you'll have a reliable appliance that will serve you well for many years to come.
Range cookers vs. regular cookers
When comparing range cookers to regular cookers, it's clear that the former offers superior performance and functionality. Regular cookers typically have smaller oven capacities and limited cooking zones, which can be restrictive when it comes to preparing elaborate meals. In contrast, range cookers provide more flexibility and space, allowing you to unleash your culinary creativity.
Another advantage of range cookers is their aesthetic appeal. With their elegant design and stylish finishes, range cookers make a bold statement in any kitchen. Whether you prefer a modern stainless steel look, a classic look, or something in between, there's a range cooker to suit every taste and decor. Investing in a range cooker not only enhances your cooking experience but also adds a touch of sophistication to your home.
Range cooker features and functionalities
Range cookers come with a variety of features and functionalities to enhance your cooking experience. Some common features include:
- Multifunction ovens: These ovens offer a range of cooking modes, including conventional cooking, fan-assisted cooking, and grill functions. They provide greater flexibility and allow for more precise cooking.
- Warming drawers: Warming drawers keep cooked food warm until you're ready to serve. They are perfect for dinner parties or when you need to keep multiple dishes warm at once.
- Catalytic or pyrolytic cleaning: Range cookers often come with self-cleaning functions that make maintenance a breeze. Catalytic liners absorb grease and dirt, which can then be wiped away. Pyrolytic cleaning heats the oven to high temperatures, turning food residue into ash that can be easily wiped off.
- Telescopic shelves: Telescopic shelves make it easier to access your dishes without the risk of burning yourself. They can be pulled out fully, allowing you to check on your food or remove it from the oven safely.
Finding your perfect Lofra
If you're in the market for a new range cooker, look no further than Lofra. These Italian-made appliances exude luxury and pure quality, perfect for anyone looking for a statement piece in their kitchen. The brand has been producing range cookers for over 60 years, and their commitment to excellence is evident in every detail of their products. Did you know that Lofra offers sizes like 80 cm and 110 cm? These sizes are not only difficult to find but also perfect for those who need more cooking space in their kitchens.
At Lofra, we believe in quality that lasts a lifetime. Our ovens are built to withstand the test of time and become family heirlooms. Many of our customers have reported using our ovens for decades, and they have yet to experience any issues. This is because we take pride in every product we make and ensure that it is made with the highest quality materials.
In conclusion, whether or not a range cooker is worth investing in depends on your individual needs and preferences. If you enjoy cooking and entertaining and have the budget and space to accommodate a range cooker, it may be a worthwhile investment that can add both functionality and aesthetic appeal to your kitchen.


Well, I mean I do eat. Lots. I’ve always been on the “see food, must eat it” diet my entire life. Which worked when I was younger, made me chubby when I was older, and something I can “get away” with now since I’m on a bike a lot. But as for having a good, nutritionally balanced diet? That’s been a struggle… and something I feel I need to work on since I’m putting in hours training.
My biggest roadblocks to eating better are:
- Laziness: It’s just so easy to eat out, or microwave something weird and sketchy out of the freezer isle.
- Lack of desire to cook: My mom is an AMAZING cook and LOVES cooking. She often laments about how I didn’t pick up on this trait from her. It’s not that I’m a bad cook that burns houses down or ruins food, it’s just that I lack a desire to cook anything. My cooking range is making spaghetti, a few crock pot soups, and a veggie/angel hair salad. Oh, and mac n’ cheese and potatoes. And instant rice. yeah…
- Work: This is probably just a bad excuse, and really just falls into the laziness category. I work night shift, and between 11pm-12am I wander down to the cafeteria, order me up a buffalo crispy chicken wrap, and then proceed to grab whatever else I can find while that’s cooking. And then I seem to just eat to pass the slower morning hours.
- Impulse eater: See work cafeteria! Ooo cake, oooo soup, oooo parfait, oooo candy, oooo everything in sight, must eat!
- “Good” food goes bad: Veggies and fruit start to rot if you don’t eat them. A box of Cheese-Its does not. Not that that is a problem, I’ll eat a box in two sittings…
I decided to order me up some cookbooks for endurance athletes, and to try my luck. I was looking for easy recipes, and stuff that I can cook and then refrigerate/freeze for meals for work (or just when I’m home) so I can avoid the cafeteria. The cookbooks both talk about nutrition strategies and also ways to make cooking easier, such as cooking some foods ahead and freezing so they’re on hand.
I browsed the books and made a shopping list for some of the stuff I wanted to try right away. It was the most stressful shopping trip I’ve made, LOL!
Once I hauled my bounty into the house I took to cooking 10 boneless chicken breasts for freezing. I hit a good sale for $1.99/pound, which made them a whole lot cheaper than the pre-cooked/pre-frozen varieties you can buy. I’m not the biggest fan of chicken; honestly, it grosses me out, especially uncooked. Quick phone call to consult with my mom (help, I don’t know what I’m doing with my chicken!), and tips from Facebook friends (yay social media in times of crisis), I successfully ended up with 10 cooked chicken breasts flavored with various combos of spices (4 with Italian seasoning, 1 with Italian and red peppers, 1 with chili powder and then sliced, and 4 with salt/pepper).
Process: put on a baking sheet with foil. Seasoned how preferred. Filled baking sheet with about a 1/4″ of water. Bake at 400 degrees for 35 minutes.
I bought the ingredients to make some sweet potato & egg burritos that I plan on freezing for work and home, but then I fell asleep. These past few days I’ve been exhausted, and sleeping only a few hours at a time (thank goodness it’s a recovery week on my training plan, so I haven’t been having to force myself onto the bike or skip any workouts), so the fact that I fell asleep at 3pm until 11pm wasn’t too strange. So I took to cooking my planned dinner at 11:30pm since I figured I’d be up (I work the next 3 nights, so I need to sleep all day tomorrow anyway!).
I didn’t choose a recipe from the cookbooks, though it is similar to one found in Feed Zone Cookbook.
Italian Orzo and Beef Stuffed Peppers (from delish.com)
Total Time 35 minutes
4 large bell peppers, halved lengthwise and seeded (I used yellow ones as I’m not a fan of green)
Non stick spray
1/2 cup orzo pasta
8 ounces lean ground beef
1 cup chopped onion
2 teaspoons each fennel seeds and oregano
1 can (14.5oz) diced tomatoes with garlic
1/2 cup diced mozzarella (I subbed in grated cheddar and mozzarella)
Garnish with chopped basil
1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
2. Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400 degrees.
3. Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
4. While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat, until beef is browned and onions are tender. Remove from heat.
5. Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.
My thoughts? Yummy! I’ve only had my mom’s Mexican-style variant of stuffed peppers, so this was a nice change. And since I used yellow peppers, I actually ate the pepper, too! One thing I would change for the next time I made them is using only 2 peppers since I am just cooking for myself. Then I’ll have extra stuffing to go on the side. I ate two halves, and then packaged up the rest in the fridge for my meals at work this weekend!
What I am struggling with right now is the portion size. My brain feels like I didn’t eat nearly enough food, yet my stomach is satisfied. At this moment I want to raid the brownies in the kitchen and scour the fridge. So I do have baby carrots and snap peas on hand for moments like this, but I think it’ll be a process of mentally untraining myself from just eating tons and tons.
So we’ll see…
1 thought on “Let’s talk about nutrition (and my lack of it)”
Yay, I’m so proud of you! The hardest parts of healthy eating are those moments of boredum, so it’s good you’re keeping baby carrots and the like on hand. Do you like guacamole? I found these little snack pack size ones in a 6 pack at Target an I eat them with carrots and they are really satisfying.


I hate any cookie with oatmeal in it; so it’s unfortunate that Oatmeal Chocolate Chip is my husbands favourite. Saturday (of last week) I felt like baking and I love my husband, so Oatmeal Chocolate Chip it was.
I googled it and found this Chewy Chocolate Chip Oatmeal Cookies Recipe
I read all of the comments and modified the ingredients a bit. I ended up using the following:
– 1/2 cup butter
– 1/2 unsweetened apple sauce
– 1 cup packed light brown sugar
– 1 cup brown sugar
– 1/2 cup white sugar
– 2 eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 3 cups steel cut quick-cooking oats
– 1 1/4 cups of semi-sweet chocolate chips
I followed the directions exactly.
- Pre-heat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, applesauce, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
My husband said they weren’t as good as the one’s his Granddad used to make, but I’m okay with that. There are some things you just don’t compete with.
I would make these again, for Jeff. They weren’t my favourite but our friends loved them. The steel cut oats seemed like they were still a little raw. It was all I had, next time I will buy the proper oats, nothing fancy.
I also had an unfortunate incident with the apple sauce. The jar opened a little too easily. I thought something had fallen into the jar before realizing I was actually staring at a thick layer of blue mold. (Barf noise.) It was actually disgusting. I went straight back to the grocery store and exchanged it, no problem. I have learned my lesson: Always check the seal! Do NOT buy anything with a popped lid. It is a scaring experience.
I must admit, I ate a lot of these cookies.


Via del Panorama, 28 - 25087
Salo', Lago di Garda
Rea : BS-517248
|Tel. +39 0365 41269|
|Fax. +39 0365 523661|
In a completely renovated, well-lighted, and welcoming environment, our chef Nicoletta offers cuisine with particular attention to the extraordinary excellence of the Gardesan territory, balancing reinterpretation of traditional elements with the explorations of creative inspiration.
The blend of Alpine and Mediterranean flavors that characterizes the landscape of Upper Garda is also found at the table, in dishes that find their strengths in typical production and tradition.
Whether in the lake fish, the excellent extra virgin olive oil, or the renowned Gardesan wines, we discover the flavors of the shore, and in the Alpine cheeses and in the mushrooms we find those of the mountain.
A delicious buffet awaits you for breakfast, while daily lunch and dinner offer choices of three appetizers, three main dishes, and two desserts.
In the Park, the typical products survive as the fruit of ancient traditions linked to terrains with completely unique characteristics. The land, the climate, the characteristics of the soil and of the Alpine region, the humidity, and the winds, are only some of the many factors that influence cultivation and livestock raising, and provide us unique products, sought after and appreciated by the gourmet.
The age-old tradition of fishing is kept alive by a few professionals who supply the shore side shops and restaurants. The fishing heritage of the Garda in these past years is constantly increasing, thanks to interventions focused on stocking whitefish, pike, and perch. Among the many species of fish that populate the waters of the Garda there is one, rare and sought after by gourmands, that only lives here:carpione (Salmo carpio). This is a salmonid fish with tender, flavorful white or pink meat.
Extra virgin olive oil of the Garda
Among the typical products, extra virgin olive oil occupies a place of honor. The Gardesan oil has very low acidity and a pleasant and delicate flavor. Always the foundation of true Gardesan cuisine, from the nutritional perspective, it presents excellent digestibility and assimilation. It is produced according to the traditional methods of cold-pressing, washing, sedimentation and filtration, without any chemical manipulation. This procedure, along with the cultivation and climatic characteristics, guarantee absolute nutritional and gastronomic quality, that make the extra virgin oil of the Garda a truly unique product.
The wines of the Garda Bresciano
South of the Park, at the beginning of the amphitheater of the Moraine hills, we enter the nearby Valtenesi, where wine production is predominant. We recall the excellent Rosso Superiore, vigorous and slightly bitter. There is also the Chiaretto, vinified in white, from the typical rosy color and with gentle and fruity flavor. Finally, there is the noble Groppello, produced from a local vine stock with a rich bouquet and slightly bitter back palate.


Geneva's Love Everyday Seasoning is a flavorful blend of herbs and spices. This unique and tasty seasoning can be used on EVERYTHING, and its SALT FREE!
Always fresh and always lavishly seasoned.
From food-centric themed occasions to personal classes and pro techniques. Lavishly Seasoned is here to help with tailored services to meet your needs.
Let us know how we can help, one bite at a time.
You receive custom-designed and nutritious meals that are prepared right in your own kitchen,
Whether you're hosting a birthday party, anniversary party, planning a romantic dinner for two, meal prep, we will work with you to make your occasion delicious, memorable and beautiful.
A private or group cooking class.. Multiple courses to choose from. Customize your learning experience. Classes are offered in the comfort of your home or in our catering kitchen.
*Includes all groceries and tools needed to prepare the cooking course of your choice.
Lets us help you plan the ultimate "shindig". Always, "Lavishly Seasoned ". All of the extra details that make big impact. Seasonal ingrediants that are freshly prepared on-site.
*Specializing in themed parties, events, pairings. unique signature cocktails and custom menus.
I know you're busy, but let's take some time to talk about what you'd like to be eating. Everyone's needs and styles are unique. Drop us a line, and we can figure out what works for your goals and lifestyle!
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HELLO! WELCOME TO COLCHESTER ZOO
There's always a new story to tell at Colchester Zoo, from welcoming new arrivals, to exciting things to see and discover.
Colchester Zoo catering with you in mind…
Colchester Zoo has recently been working hard to introduce new ‘free from’ ice-creams to add to our menus in time for the warmer weather! We are pleased to announce that we have recently introduced two new dairy, lactose and gluten free, vegan friendly ice creams for you to enjoy.
Swedish Glace scoop Ice Cream available from the Coffee Shop, Naughty and Nice and Ice Cream Parlour on request and a Swedish Glace Cone available from a variety of our outlets selling ice creams.
We have also introduced a new, dairy free panini with caramelised onion which is available in our coffee shop, Meerkat Hangout and The Waterhole.
Colchester Zoo continues to work hard to cater for all of our visitors taking into consideration the various allergens and vegetarian and vegan options.
5.00pm close or dusk if earlier
Last admission to zoo grounds at 4.00pm
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Baguette, Baker, Boulangerie, Bread, Cakes, Cheese, cheese bread, Croissant, Desserts, Food nothings, La Petite Marquise, Paris, Pastry, Patisserie, Place Victor Hugo, puff pastry, Roquefort, Travel, Walnuts, where to eat in paris
Sometimes choosing where to eat in Paris can be rather overwhelming…you can turn to the countless dining guides, local food reviews and food blogs, but nothing speaks louder than the vox populi or – perhaps more accurately – the tummies of the populi [hmmm, what is the Latin word for tummy?]. Hence why, despite staying in the 3rd arrondissement this time around, I had to trek out to the 16th to revisit an old haunt – the a La Petite Marquise boulangerie at Place Victor Hugo.
Last summer when I was in Paris, I lived around the corner from a La Petite Marquise (which translates to “the little canopy” – so sweet! – and they’ve been around since 1935, so they’ve clearly worked it out by now!) and the flaky, buttery croissants here became a non-negotiable part of my morning. The sculptured cakes were a decadent treat every other day too; but when I noticed the queues that formed here at 6 in the EVENING every day, I had to try the unassuming-looking baguettes. Suffice to say pate, cheese and a Petite Marquise baguette became my mandatory evening love dalliance – regardless of whether a dinner was on the cards. How many places in Paris (or anywhere in the world for that matter!) can you buy a baguette straight out of the oven at 6pm – where it is still so warm that you need to juggle it between two hands to avoid burning your fingers?
On this visit I picked up a “torsade roquefort noix” – to go (dining in is an option – though one I never did take). Torsade is similar to a cheese bread stick – made with braided pieces of puff pastry. Petite Marquise use a denser dough and this one is filled with a sharp roquefort and whole walnuts [note to self: must try this combo at home]. Please do believe me when I say that my intention had been to take the torsade home to photograph before eating it … but it never quite made it home. So, you’ll have to trust me that it was delicious and absolutely morish – and perhaps these pictures of the other sweet offerings at La Petite will give more credence to my words …
Do you have a favourite boulangerie in Paris? Or, are you lucky enough to have a baker who supplies your daily fresh bread in your home town?
bisous, mon ami


Soya Locavore by Radostina Stoyanova
Soya Locavore is a futuristic scheme tackling food poverty and childhood obesity. The project also provides solutions to food miles, health, sustainability and circularity, through the repurposing of a beautiful old flour mill on the Thames.
“a locavore is a person whose diet consists only or principally of locally grown or produced food.”
Soya Locavore is Radostina’s RIBA (Part 2) studio graduate project, through Oxford Brookes University. The Soya Locavore District is located within the Royal Docks, in the Borough of Newham, London, home to the largest flour mill in the UK which has been neglected since the early 1990s after the development of Tilbury dock.
As with so many similar locations of historical importance and character, the vast plot is seen as an opportunity for a large-scale redevelopment with luxury apartment blocks and trendy hospitality and businesses zones. Paradoxically the site is in one of the most deprived boroughs in London with prevailing food insecurity issues. This problem sparked the ideas behind the proposal.
Close research revealed that half of Newham’s children live in households experiencing poverty and insufficient nutrition, leading to poor health and increasing the likelihood of premature death. It was also noted that there was an unusually high concentration of fast-food chicken outlets in close proximity to schools in the Borough.
These findings were then inwrought with current food chain issues such as unsustainable procuring and food alienation. Our urban landscape is now disconnected from food production and ignorant to the environmental impact of our current dietary habits. We live in times of historical consumption of meat, fast food and highly processed food, that is grown or reared far from our homes.
The proposed project has evolved from the macro scale of the global environmental crises to challenge the negative impact of prevailing agricultural activities. Radostina has imagined a solution which considers at micro level the high concentration of fast-food chicken outlets to create the first of its kind soya production hub teaching people how to cultivate locally and to switch dietary habits towards an alternative plant-based protein.
If you’d like to know more about this project, contact firstname.lastname@example.org


Centanni Café is a genuine Italian Restaurant owned by Fidel Alvarez, a Chef with over 20 years of experience in Italian cuisine. Alvarez got his start in the restaurant business at an Italian restaurant in Englewood, New Jersey, back in 1984. Over the next several years he made his way up the restaurant ladder becoming an expert in the culinary arts. His passion and high standards led him to earn a degree in Hotel and Restaurant Management from Bergen Community College in New Jersey.
Motivated by his experience in the restaurant industry, Alvarez decided to start his own restaurant along with an Italian co-worker, and named it “Centanni Restaurant." The name derives from the proverb Per Centanni, a salute used in Italian celebrations to wish for a hundred years of happiness. The original Centanni Restaurant was first opened in 1999 in North Arlington, New Jersey. The success of this joint venture grew fast and promoted the opening of two more locations in New Jersey. Soon after, more locations were opened across the state. A few years later, Alvarez and his family decided to move down to their winter getaway vacation site in sunny Florida.
to access the Popular Links
(on the Menu bar) it has links to both the current Café Specials
and the Full Menu
for quick access.


At Three Spring Farms, we firmly believe that cattle are best raised on grass. We began our operation in early 2011 and the first step we took was to convert several tilled fields to full-time grass pastures.
Our cattle eat grass or hay, period. We have not and will not supplement them with grain products. We like the idea of 100% pasture raised beef and we strive to make that a reality. We realize that grassfed beef may be a slight departure from conventional grain fed or grain finished beef, but we have confidence that customers who prefer this leaner and healthier product will find us an appreciate the product.
The cattle live outside and spend minimal time in barns or lots. They are given room to roam and are rotated frequently through dozens of distinct pastures during the growing season. This rapid movement means a constant supply of fresh grass and decreased burden of disease or parasites. If the cows are happier and healthier, we think our customers will be, too.
In addition to restaurant and retail store sales, we offer our beef to individual customers who are interested in buying a portion of a steer or heifer for the freezer. We can take a prospective buyer through that process in a step-by-step fashion, since it is likely that many beef buyers have not purchased in this way previously. Contact us for a clear and thorough explanation of what it means and what it costs to purchase a portion of a beef!


Hair-loss is a major concern among all men. Sometimes even the the fear of losing our hair can be as nerve wracking as actually losing it, so I decided to put together a list of known vitamins that can help promote hair growth.
Even though hair-loss can be attributed to diet, stress and genetics, this list can definitely help you as you fight the good fight!
Copper – Strengthens the hair and prevents hair loss. Can be found in shellfish, green vegetables, eggs, beans and chicken.
Inositol– Promote follicle health. Can be found in whole grains and citrus fruits.
Iron – Prevents hair loss and anemia. Can be found in eggs, fish, chicken, whole grains, green vegetables, and dried fruits.
Vitamin B3 (Niacin) – Improves scalp circulation. Can be found in fish, chicken, turkey, and other meats.
Potassium – Promotes circulation and helps hair growth. Can be found in bananas, brown rice, garlic, nuts, dried fruits, raisins, and yogurt.
Selenium – Promotes scalp health. Can be found in fish, whole grains, certain meats, and broccoli.
Chromium – Helps regulate blood sugar levels, which affects hair loss. Can be found in beef and whole wheat bread.
*For a complete list…Click here


The Oink Café is a family owned and operated modern café serving homemade breakfast and lunch, handcrafted espresso drinks, premium beer, cocktails, and above all else BACON! 8 delicious flavors of bacon. You may commence drooling! Have a flight of bacon and try all 8! Our aim is to bring fresh food, made from scratch, to you daily. But wait! We are more than just bacon…. for lunch, our huge sandwiches and salads cannot be beat. Are you in the mood for a drink? Well, we will not disappoint with our Bloody Mary Flight! Choose from 4 of our 6 fantastic flavors and choose your favorite! We look forward to serving you!
Serving Breakfast and Lunch all day! Open 7:00am – 2:00pm daily.


Eco Products® 100% Compostable Wholesale Disposable PLA Salad Bowls with Lids
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Eco Products® clear salad bowl containers made from PLA plastic offer the best "single-use" compostable container option for salads and other cold foods. Made from natural materials, these containers are fully compostable. All Eco Products® salad containers are BPI certified, which means their containers have been reviewed and test for authenticity and compostability. Bio-Plastic is a petroleum free, earth friendly alternative to conventional plastic, making them ideal for delis, markets, and restaurants looking to "go green!"


Recent studies have revealed properties of fruits originating in North America – known and consumed by Native American Indians long ago, one of their most important properties are very high content of lycopene, a substance with powerful effects in the prevention of cancer.
Small, red, with a bitter-sweet taste and acid at the same time, fruit shrubs of the genus Shepherdia – known in North America as buffaloberries, are consumed by animals (although bears more than bison), but also by native American populations for a long time.
What is new is the properties and their potential recognized by scientists. A study published in the Journal of Food Science suggests that these shrubs could be a valuable crop, especially in economically underdeveloped areas.
The berries are extremely popular with bears in North and South Dakota
The fruits contain high amounts of lycopene (an antioxidant found in tomatoes) also contain a compound called methyl-licopenoat acid (a natural food coloring) and phenolic antioxidants that help prevent cancer and slow down cellular aging. Their natural acidity of entrepreneurs suggested the idea that fruit could be used to manufacture of wine.
Shepherdia shrubs grow today especially on the outskirts of Amerindian reserves of U.S. states North Dakota and South Dakota. Commercial production is limited, but the authors believe that the plants has a great potential, which could provide nutritional and economic opportunities worth exploited.
Source: Mail Online


There are so many great restaurants, pubs, and bars that I have visited only a small number of the eating establishments. I was fortunate to have a local foodie friend who took me to great restaurants and suggested others. I hope this list will help you when you visit Charleston.
This bakery and café on East Bay Street has amazing desserts and cookies. I tried the Red Velvet, the Turtle Cheesecake and the peppered cheese cookies.
Kaminsky’s Baking Co.
I had the most amazing Hummingbird Cake on 78 North Market Street. It was so big that we split a piece of the cake, and I still brought home at least half of it.
Pearlz was one of my favorites. It is located at 153 East Bay Street. Pearlz is the go to place for happy hour.
The prices are reasonable. The food is very tasty, and the beer is cold. I recommend the Southern Fried Oysters and the Crisp Fried Shrimp, and the Corn Fritters. I loved the atmosphere, service and the communal tables. It allowed you to converse with other people and relax. Adelia and Michelle both gave it a thumbs up.
This restaurant/bar located at 495 King Street has a great rooftop bar. The Lobster and Grits Dish was amazing. I could have eaten the grits with the vegetables and not have eaten the lobster.
This was my favorite rooftop which was located on Vendue Range (right off of King Street on your way to the park). It was amazingly comfortable set up, and it had such an inviting atmosphere.
Red’s Ice House
This is a great place to watch the boats, kayaks, paddle boarders, and the fish sandwich was really good. After a day at the beach or a day in the boat, it has the perfect atmosphere and view of Shem Creek.
Charleston Harbor Fish House
This place provided a beautiful view of the harbor.
The duck dish was amazing.
Langdons Restaurant and Wine Bar
Order the pork chop! Great atmosphere!
Shelter in Mount Pleasant is a fun place with good music and a great outside area.
Southern is a laid back relaxing type bar with an older crowd. It was a fun place to end the night.
The East Bay Bar and Grill was a good place to watch the game. Typical bar food.
One thing that seems universal about Charleston restaurants and bars is the outside eating and drinking areas. With the climate of this area, it is what most people want to do. They take advantage of the warm weather and in some locations the wonderful breeze to enjoy being outside. Charleston has so much to offer in the way of fine dining and casual dining. Enjoy!


Served all day
Served all day
Our Famous Thick & Rich Cast Iron Baked 8” Buttermilk Pancake.
Made with Organic Flour & Served with Real Vermont Maple Syrup (additional $3).
A Gently Cooked, Softly Folded, Fresh, Free-Range Egg Omelet. You choose 4; Cheddar, Monterey Jack, Pepper Jack, Cream Cheese, Roasted Corn, Spinach, Asparagus, Onion, Bell Pepper, Mushroom, Tomato, Bacon, Crumbled Pork Sausage. Served with O-B Oven-Roasted Yukon Golds or Cheese Grits & O-B Toast.
A Gently Cooked, Softly Folded, Fresh, Free-Range Egg Omelet filled with Generous Chunks of the Best Baked Ham and Rich Gruyere Cheese. Served with our Grandmothers Recipe House-Made Potato Salad and Regular O-B Toast.
Soft Fresh, Free-Range Egg O-B Omelet Filled with Jumbo Lump Crab, Cream Cheese & Fresh, Chopped Cilantro. Served with O-B Oven-Roasted Yukon Golds or Cheese Grits & O-B Toast.
Freshly Roasted Mahi filet, laid inside a gentle egg white omelet, with Pepper Jack cheese and a side of house-made O-B Salsa. Served with your choice of Roasted Yukon Golds or Cheese Grits & O-B Toast.
Sub a small tossed house salad for toast on any omelet.
2 Large Fresh, Softly Poached, Free-Range Eggs.Set Atop a Bed of Fresh, Steamed Spinach & Properly-Trimmed O-B Toast. Covered with a Ladle of Fresh O-B House Hollandaise. Add Jumbo Lump Crab for $8
2 Large Fresh, Free Range Eggs, cooked to order and served with one of our freshly Baked In-House Muffins, and a Cup of Fresh Fruit dolloped with Cultured Vermont Organic Yogurt.
2 Large Fresh, Softly Poached, Free Range Eggs. Set on top a bed of Fresh Roasted Spinach. Plated with Oven-Roasted Yukon Golds and served with O-B 6-Grain Toast.
2 Large Fresh, Over Medium, Free-Range Eggs, Served Over O-B Black Beans on 2 Warm Soft Flour Tortillas with O-B House-Made Guacamole, House-Made Salsa & Fresh Sour Cream. Served with Oven-Roasted Yukon Golds or Creamy Cheese Grits.
2 Large Fresh, Free-Range Eggs, Your choice of Our Famous Thick-Cut Oven-Baked Bacon, Pork Link Sausage or Our Local-Made Chicken Link Sausage, O-B Oven-Roasted Yukon Golds or Creamy Cheese Grits & O-B Toast.
Thick-Sliced O-B Bread, Egg-Battered, Cinnamon-Chunked & French-Fried. Add a Side of Fresh Strawberries $3
The BEST Thick Sliced Vine-Ripe Tomatoes available & 2 Large, Fresh, Free Range Eggs, cooked to order. Served with O-B Toast.
Perfectly Seasoned & Oven Roasted Florida Raised Wagyu Beef Cut. Served with 2 Large, Fresh, Free-Range Eggs, O-B Oven-Roasted Yukon Golds or Creamy Cheese Grits & O-B Toast.
Fresh Caught, Oven-Roasted, Mahi Filet with 2 Large, Fresh, Free-Range Eggs, O-B Oven-Roasted Yukon Golds or Creamy Cheese Grits & O-B Toast.
3 of Our Own Home-Made, Flaky Biscuits Covered with Fresh, Pork Sausage Gravy.
Sub a small tossed house salad for toast on any standard breakfast.
6 Slices of our Thick-Cut, Oven Baked Bacon, Sliced Whole Vine-Ripe Tomato & a Mound of Super Fresh Butter Lettuces, on our Properly-Trimmed, Thick-Sliced, O-B Toast, dressed with Raspberry Mayonnaise.
2 Large Fresh, Free-Range Eggs, Over Medium Cooked with Creamy Mayonnaise between our Thick-Sliced Buttered O-B Toast. Served Open Faced or Regular.
3 Scrambled, Fresh, Free-Range Egg Whites, Buxom Pepper Jack Cheese, O-B House Salsa on our Thick-Sliced, Properly-Trimmed, O-B 6-Grain Toast. Served Open Faced or Regular.
2 Hard Fried, Large Free-Range Eggs, Melted Down, Sharp Cheddar, 2 Slices of our Crispy, Oven Baked Bacon, on our Thick-Sliced, Buttered, O-B Toast. Served Open Faced or Regular.
Breakfast Sandwiches served with your choice:
Creamy Cheese Grits, Oven-Roasted Yukon Golds, House-Made Vegetarian Black Beans,
House-Made Cole Slaw or Home-Made Potato Salad.
Chef Aaron’s Double “A” Granola, Layered with Strawberries, Blueberries & Vermont-Style Cultured Organic Yogurt. Served with a large cold bowl.
Layered with Sliced Toasted Almonds, Drizzled with Florida Honey, Sprinkled with Ground Cinnamon & Topped with Vermont Cultured Yogurt, Fresh Blueberries & Diced chunks of Mango. Served with a large cold bowl.


Every year at Christmas time, without fail, my mom likes to tell the same joke:Q: Why do Mexicans always have tamales on Christmas? A: So that they have something to unwrap!
For those of you who are unfamiliar with Mexican cuisine, tamales are a concoction of cornmeal and various fillings (sweet or savory), wrapped in corn husks and steamed until cooked.
Once a tamale is cooked, you unwrap it from the corn husk and enjoy.
For many Mexican families, especially in California, tamales are synonymous with the Christmas season.
Many families turn their kitchens into mini tamale-making factories, churning out dozens of batches at a time.
The tamales are eaten throughout the entire holiday season, and also given away to friends and family members.
I’ve always liked the idea of everyone getting together to make tamales. Unfortunately, my Mexican side of the family lacks the know-how and culinary skills to actually take part in this tradition.
Instead, we turn to our local taqueria owner, a woman from Oaxaca, Mexico, who sells tamales of your choice by the dozen. Joining the Tamale Production Line
This year, however, I had the chance to get together with a couple of my friends in California—who are both of Mexican descent—and join their families in the tamale production line.
I always had the idea that tamale-making was a very laborious process, but it turned out to be relatively simple.
We bought a bag of prepared masa (a mixture of corn meal, water, lime, salt, and lard) from a nearby taqueria. The dried cornhusks, chicken, and green chili sauce were purchased from a Mexican market.
To make the tamales, you first have to soak the corn husks in cold water to make them pliable. Then, a layer of masa is spread on the smooth side of the husk. In the middle, you add the filling. Wrap everything up, and the tamales are ready to go in the steamer.
We ended up making two types of tamales. The first were sweet tamales, with a combination of brown and white sugars, and a heavy-handed pouring of ground cinnamon. The second was a savory mixture of green chili and shredded chicken.
Both types turned out really well, and it was fun to partake in this traditional activity.
It’s a nice way to spend time with loved ones over the holidays, and to create something delicious in the process!


Treat yourself to a festive getaway at The Claregalway Hotel. Explore the city with captivating seasonal spirit, crisp frosty air and continental Christmas Market on Eyre Square. Galway is an ideal choice for your festive break this year.
• 2 nights accommodation in our spacious guest rooms
• A gourmet 3 course evening meal in our award-winning restaurant Bia&Co on the evening of your choice
• Full Irish breakfast each morning
Christmas Market opening hours
Monday-Wednesday 12noon - 8pm
Thursday - Sunday 10am - 10pm


Picking out a good food for your cat can be very confusing. With the latest recall involving Diamond Foods, Happy Cats has had to make some new choices too.
Diamond makes the cat kibble we were using, Costco’s Kirkland brand. It was a very good, basic food, nutritious and with no added toxins. We have before and after pictures of some of our cats that show a visible improvement in their coats after just a few weeks on this food.
However, the recall that started in April spread to the Diamond plant where our Costco gets its food. So far, it has only been shown to involve dog food, but potential salmonella poisoning must be taken seriously and we must err on the side of caution.
Right now, Happy Cats Haven is using one of Petsmart’s Authority brand dry cat foods: the Sensitive Solutions formula. It’s a turkey based food, with rice, oats and beet pulp for the fiber. Rice and beet pulp are the two best fermentable fibers for cats, according to research, and oats appear to be neutral. The only problem is that it also has Fructooligosaccharides, or FOS, a concentrated fiber source that sometimes causes intestinal upsets. In fact, we are using the Authority Kitten formula, but have had to cut it with another food because the kittens got bad gas.
We provide our adopters with the food our cats and kittens are eating so they can transition to whatever food the new guardian chooses. If you would like to see the reasoning behind our food choices, please see our article, Cat Food: What to Feed & What to Avoid.
It’s long but comprehensive and in it, you’ll find the science behind making sure your cat or kitten has appropriate protein, fat, carbohydrates, fiber and other nutrients in their food. We also provide tips on what to avoid in your cat’s food.
Just like us, our cats are what they eat, and giving them feline-appropriate food will help them to be the healthiest cats they can be.


Traditional Spanish Cooking Class
Join us in our traditional Spanish cooking class and take home the taste of Spain!
This hands-on experience begins in the heart of Benidorm with a visit to the local market and shops where our chefs will show you how to select the freshest local ingredients that will be used later in the cooking class.
They will also show you some Spanish specialties like Serrano Ham and Iberian Ham but also less popular products that tourists may not know but that any Spanish family usually has on the table. The best thing is that you´ll enjoy some of these products!!
Once we get all the necessary ingredients we´ll go to our cooking school, which is nearby, where you´ll learn how to cook some of Spain´s most popular dishes, in a small group and a friendly atmosphere. Be prepared to roll up your sleeves, tie on an apron and get cooking with this hands-on experience where you´ll be participating in the preparation of four dishes under the guidance of our chefs.
The menu consists of a starter cold soup (Andalusian Gazpacho), a tapa of chorizo in Asturian cider, the classic Paella and dessert. After you have spent the morning trying your cooking skills now is the time to enjoy the dishes you have made along with a glass of wine and great company!
All our courses are designed to be highly suitable for all levels. No experience is required, just an interest in learning something new and It doesn’t matter whether you join us on your own, with friends or your family. You´ll enjoy a unique and memorable experience.
Included in this cooking class are all the ingredients and materials you will need. You will enjoy tea and coffee during the class and wine during appetizer tasting and lunch , which consists of the dishes you have made. You will also get the recipes and the apron as souvenir when you leave.
Let us know in advance any food restrictions you may have and we´ll do our best to adapt the menu for you.
Please consult dates and availability
Price adult: 65 €
Price child ( up to 10 yrs ): 40 €
*There is an option to take this cooking class (without market visit).