Hello guys and girls, welcome back to my blog.
Today I will be reviewing some products that were kindly sent from Koko dairy free . This is a company that specialises in coconut milk.
They kindly send me the following products to review:
Two 1L cartons of the original milk
One 1L carton of the light milk
One 1L carton of the chocolate flavoured
Three 250ml cartons of the strawberry milk
Three 250ml cartons of the chocolate milk.
My favourite of the collection sent has to be the chocolate milk it is amazing, it has the most amazing aroma to it of a mixture of the coconut and the chocolate. It smells awesome. The taste and flavour go so so well together and it made me feel that I was in the Caribbean drinking Malibu on the beach. I also tried it warmed up as a healthy hot chocolate which was Also amazing. I sell have some of it left so I want to make a frappe with it using Ice.
The original and light milk I've been using with my slimming shake as an alternative to Normal milk, it really gave them a flavour boost and made them taste creamier, and it was also healthy which is a bonus.
Even on cereal I loved them, I was cheeky and used the strawberry milk while cooking last week. It made the buns taste absolutely Devine and also used it in the buttercream to give an alternative flavouring. Unfortunately the cakes got eaten that fast I didnt get a chance to take a photo to put on here.
You can find more information about Koko dairy free on their website which is linked below.
Thank you for reading


2 pieces of matzah
Tomato or spaghetti sauce (make sure it's kosher for Passover!)
Optional: chopped vegetables, such as chopped broccoli or zucchini
Mozzerella cheese, shredded
Beat the egg. Mix it with about 8 oz. cottage cheese and the parmasean cheese. If using vegetables, mix those in as well. In an 8x8 inch cake pan (conveniently the same size as a piece of matzah), put down a thin layer of tomato sauce. Put a piece of matzah on top of that. Put a thin layer of tomato sauce on top of the matzah. Spread spread the cottage cheese mix over the matzah. Put a thin layer of sauce over the cottage cheese mix. Cover with the second piece of matzah. Cover with sauce and shredded mozzerella. Bake at 350 degrees until the mozzerella turns dark brown.


Fermenting is not something new but is an ancient art of preserving food and further increasing its nutritional value, especially, throughout the Winter months when there is lack of light making us more susceptible to viruses, infections, colds, flus and all sorts of immune diseases.
This is a tradition that has been passed down from generation to generation, yet has been lost and forgotten in Western traditions. Our quest is about teaching others the fundamental basics in re-discovering how simple it is to take care of your health.
Beyond fermented foods rich mineral and vitamin content, probiotics are a key component present in the process of fermenting foods and drinks. These beneficial bacteria help fertilise our microbiome so that we can absorb the maximum goodness from the foods we eat. They are also responsible for the production of all B vitamins which helps the body recuperate, regenerate and boost energy levels in a stressful environment.
"About 80% of our immune system lives in the gastrointestinal tract. Approximately 500 different species of bacteria live inside you. The weight of these bacteria is about two to three pounds (2kg). Some of these bacteria are referred to as “good”, but others do not provide any benefit. The ideal balance between them is 85% good, 15% “other”.
This ratio between the “good” bacteria and the other bacteria becomes one of the critical factors determining your optimal health. Helpful bacteria (as found in probiotics) prevent the growth of less desirable ones by competing for both nutrition and attachment sites in the tissues of the colon. These organisms also aid digestion and nutrient absorption — another boost to overall health.
The term probiotics comes from the Greek “for life” (which gives you an inkling of what the word “antibiotics” really means). When probiotics are ingested, these living microorganisms replenish the microflora in your intestinal tract. This results in the promotion of a number of health-enhancing functions, including enhanced digestive function. Probiotics are found in unfermented and fermented milk, in yoghurts, miso is another source, tempeh, soy drinks and some juices.
History does tell us about the ways different cultures promoted their intestinal health before modern times. In the past, people used probiotic rich fermented foods like yoghurt and they also used sauerkraut — as food preservatives and as support for intestinal and overall health. Fermented foods are part of nearly every traditional culture. As far back as Roman times, people ate sauerkraut because of its taste and benefits to overall health" - source: institute of Health Science
"Poor diet and the stress- and pollution-filled environment provide significant challenges to healthy digestion, strong immunity and overall good health. Processed foods also tend to upset the balance of bacteria needed to support overall intestinal health. What’s more, many food products today are pasteurized or sterilized during the production process, and this destroys the helpful bacteria needed to promote intestinal health. The most important strains of beneficial bacteria are Lactobacillus and Bifidobacterial.
Another important key factor to keep in mind is that it is estimated that 90% of the body's serotonin is made in the digestive tract. In fact, altered levels of this peripheral serotonin have been linked to diseases such as irritable bowel syndrome, cardiovascular disease, and osteoporosis. New research at Caltech, published in the April 9 issue of the journal Cell, shows that certain bacteria in the gut are important to produce peripheral serotonin" - source: Caltech


The inner city district of Marshalltown restaurants in Johannesburg are fast becoming part of a renewed business district for the city, filled with a wide array of businesses of all kinds and increasingly attractive places to live.
Marshalltown is also home to an array of good places to eat.
Urbanologi – Marshalltown
This unique eatery is well-known by locals for its fusion food-styled cuisine. Some of its most popular dishes are the delicious potato wedges, yakitori chicken, delectable pork belly, oysters and fabulous craft beer. Marshalltown restaurants like these bring you the best of everything.
The atmosphere is also truly unique and cosy, with gorgeous lighting and well-designed interiors that feature comfortable seating and a warm atmosphere.
Unfortunately, Urbanologi does not offer takeaway foods, so you have to stay if you want to try their food. Thankfully, they often have live entertainment and a full bar available, so it’s not hard to enjoy sticking around for hours.
Olives And Plates
This wonderful Greek restaurant has plenty of outdoor seating in a luxurious and inviting Mediterranean-styled setting.
It is well known for its delicious pecan pie, beef burger, desserts, cheesecake, cakes and salads, and it is a great place to go and have breakfast.
The generous portions mean that you will get good value for your money, and the full bar and picturesque environment make it a great place to visit with friends or on a date.
Takeaways are available here if you’re just in the mood for the food but don’t want to sit down.
This little Chinese food joint might seem unassuming, but it features some of the best Chinese food you’ll find in Johannesburg.
The food is extremely carefully prepared and tasty, with many patrons claiming it is a cut above other Chinese food places thanks to the attention to detail put into the dishes.
This small and unassuming restaurant features all your favourite Chinese dishes for very reasonable prices, with great service to boot.
This quaint and cosy coffee shop is nestled in the city and offers both indoor and outdoor seating. The coffee itself is fantastic, but the food is just as delectable, with an array of wraps, pastries, sandwiches and other snacks to compliment your java.
This little coffee shop is filled with the smell of roasting coffee beans and is a great place to start your day. They even offer smoothies.
The atmosphere is warm and cosy, with the only downside being that it is small, meaning that you better get there early to get a table.


Available at all of our markets- indoor and outdoor- and also at our Weekly Fruit/Vegetable Share!
All of our farmers accept SNAP/EBT/HIP. You can either visit our market information booth or if the farmer has equipment, they will process your SNAP payment at their booth.
How HIP Works at our Farmers Markets:
SNAP Participants are automatically enrolled in this program in the state of Massachusetts. Spend your SNAP dollars on local fruits and vegetables at participating HIP retailers and have the amount of your purchase instantly added back to your EBT card! The maximum monthly incentive awarded is based on household size: 1-2 member households will be capped at $40, 3-5 member households at $60, and 6+ more members at $80.
The HIP incentive is added directly to your SNAP/EBT card and can be spent on any future SNAP eligible purchases. Information regarding the account balance can be found on the accompanying receipt, making it easy for you to track your SNAP balance and HIP benefits.
**You must spend your SNAP dollars to earn more SNAP dollars through HIP.***
For example, if you do not have any SNAP dollars left on our account, you cannot earn extra SNAP dollars through HIP. We recommend visiting the markets at the beginning of the month, when you receive your SNAP benefits, or planning accordingly so you can earn your full monthly incentive award HIP benefits.
For any questions regarding this program at our New Bedford Farmers Markets, please call Dawn at 508-817-4166.
What is the Healthy Incentives Program (HIP)?
HIP is an incentive program designed to improve affordability and access to locally grown fruits and vegetables for SNAP participants. The program provides low-income families and individuals with the opportunity to benefit from farmers’ markets and other agricultural points of access, by increasing the amount of SNAP benefits available for clients to spend at these locations. By encouraging the purchase and consumption of locally grown fruits and vegetables, this sustainable, statewide, incentive program, promotes healthy eating, while also supporting the local economy.
- Increase the availability and consumption of locally grown fruits and vegetables for SNAP clients.
- Reduce barriers to participation for SNAP clients and retailers.
- Assess the impact of the new incentive program on participants’ purchase of fruits and vegetables to inform future expansion.
In 2017, Project Bread has partnered with the Department of Transitional Assistance, the Department of Agricultural Resources, and the Department of Public Health, to launch the Healthy Incentives Program (HIP). Funding for this program is provided by the United States Department of Agriculture (USDA) Food Insecurity Nutrition Incentive (FINI) Grant Program.
Find a HIP Location Near You:
Visit www.mass.gov/hip for a directory, or call Project Bread's FoodSource Hotline at 1-800-645-8333, or look for the HIP logo.


Ingredients (makes about 3 large servings)
- 1 block of firm tofu, pressed
- a couple small yellow potatoes, sliced
- 1/4 red pepper, sliced
- 1 cup of cherry tomatoes, sliced in half
- 1/2 cup of sliced mushrooms
- a hand full of spinach
- 1/2 an onion (I used pearl onions but in hindsight I think red onions would have been better)
- 1/4 cup of black olives (loosely packed)
- 1/4 cup sun-dried tomatoes (loosely packed)
- Salt and pepper and balsamic vinegar to taste
- 3 tbs of pesto sauce
What to do...
1. Lightly grease the biggest frying pan that you have and put throw in the potatoes. Let them cook while you prep the other veggies.
2. Chop/slice all the veggies so that you have them ready to toss into the frying pan. When the potatoes are tender, add the onions then crumble the tofu using your hands into the frying pan.
3. Add the remaining vegetables and cook them on medium heat until tender.
3. Add the sun-dried tomatoes and olives. Slowly sprinkle the balsamic over the mixture and toss it. Start with a little and gradually add more if required.
4. Remove from heat and gently cover the mixture in pesto
Serve with lemon wedges and salt & pepper.


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Dining at Northwest Hospital
Whether you are a patient, a visitor, or our neighbor, Northwest Hospital & Medical Center offers many convenient dining options:
Our full service cafeteria is located on the west side of the main hospital building and features a gallery of original art and a sunlit atrium and patio for indoor or outdoor dining. The menu changes daily, and offers a wide variety of choices, including soups, sandwiches, entrées, desserts and special "spotlight" dishes prepared by our chef. Also look for special events, dinner specials and seasonal meals, such as summer barbecues. Vegetarian options are available.
||Hours of service are:
||Hot Breakfast – 6:30 a.m. – 9:30 a.m.
Lunch – 11:00 a.m. – 2:00 p.m.
Dinner – 4:00 p.m. – 7:30 p.m.
Late Night – 11:00 p.m. – 1:30 a.m.
Snack – 6:30 a.m. - 1:30 a.m.
Our cafeteria menu is posted online every Sunday. To view this week’s menu, click here.
Visitors to the Northwest Outpatient Medical Center can make us of a convenient deli in the lobby, which serves soups, sandwiches and snacks.
Two espresso stands on the main hospital campus offer a variety of espresso drinks and other beverages, as well as light fare, including soups, sandwiches, salads and ice cream.
The Little Jumping Bean (main hospital lobby)
Closed during construction
The Jumping Bean (first floor – Medical Office Building)
Monday through Friday – 6:00 a.m. – 5:00 p.m.
Food and beverages are always available from vending machines located near the Checkers Café.
Patients in the hospital may take advantage of the hospital’s hotel-style room service program, which allows them to order from a menu in their rooms and to have meals on their own schedules.


By SARA SHIVER McBRIDE
“Hey, we have a chicken carcass?!”
So it’s another Saturday night at the Collinsport Historical Society headquarters. Let me start out by saying that while I’ll admit to being a fairly accomplished home cook, I flunk a lot of foodie tests. I’m the most hypocritical carnivore around; I eat plenty of meat but just cannot deal with the actual physicality of bones and skin and chewy bits and stuff. I know, I know, it’s by far the most economical choice, we ought to be roasting a chicken on the weekend and eating leftovers the rest of the week and urrrrgh, no. It’s vanishingly rare for me to bring home anything that isn’t boneless and skinless, but I couldn’t pass up a really good coupon on a whole chicken. Mostly because it had been a while since I had to deal with all that gross stuff and I’d forgotten how much I can’t stand it. So after I roasted it and we ate the breasts which is all we really wanted anyway, Wallace asked if I wanted to make Louis Edmonds’ gumbo from Craig Hamrick’s BIG LOU: THE LIFE AND CAREER OF ACTOR LOUIS EDMONDS. After all, who can resist a recipe where the first ingredient contains the word “carcass”?
Me. I can. But we already had a carcass on hand so I couldn’t think of a plausible excuse.
And then I saw how horribly this recipe is written and I had to make the gumbo just so I could fix the recipe. Seriously, this is awful. The sausage disappears halfway through. It doesn’t bother to mention that step one is “make chicken stock” (although it does explain how to make a roux, thereby sidestepping the cardinal sin of recipe writers.) I did a little research to see if anybody else had some comments on it and found that it appears in almost exactly the same wording in Diana Millay’s memoir, so I suspect this is what Edmonds wrote down on a cocktail napkin for somebody and then a total non-cook stuck it in a book. You can find the recipe HERE.
I spent an afternoon trying to extrapolate a gumbo from that - not just a gumbo that I knew would be good but specifically Edmonds’ gumbo. I hope I came fairly close; it definitely ended up tasty. You know how good it was? It was so good we accidentally found ourselves in an Olive Garden commercial. We threw a spontaneous dinner party. For introverts. Who all showed up. There were hugs. You know how many times we’ve done that? Never. Never times. So this was good stuff.
I’ll give narrative instructions and then at the end of this post a clear recipe.
By the way, did you know Cooks Illustrated’s choice for storebought stock is now that Better than Bouillon jarred concentrate? Evidently all the stock in the grocery store is from concentrate anyway, and it’s cheaper, tastes as good, and doesn’t go bad in the fridge like the stuff in the boxes does. Everybody wins. I had to guess on the quantity but I figured eight cups would have been enough to cover the chicken if we were making our own, so let’s say you’ll need eight cups of stock plus one for messing around with the roux. Homemade, mixed up from concentrate, or aseptically packaged in a box (and get the lower sodium kind while you’re at it). Just never that canned stuff. Canned stock is nasty and it makes the baby Jesus cry.
Haul out your dutch oven (you do have a dutch oven, right?) and start by slicing and sauteing a pound of smoked spicy sausage. Now this is critical - you’ve got to get good sausage. Andouille would be traditional, but they’ve just started stocking Gaspar’s Chourico in Publix, and that shit is awesome. A friend of ours gave us some once and I’ve been craving it ever since - it’s a Portugese sausage with some spice but a lot of rich flavor. It ended up being a lot of the flavor of the finished gumbo, so don’t cheap out on crappy sausage. You won’t need any oil in the pan; there’s plenty of fat in the sausage.
Take the sausage out (pro tip: if you’re cooking something you intend to cover with a lid and have to do things in batches or brown meat and then take it out for a while, use the pot lid upside down as a plate for whatever you’re holding - that way you have one less bowl to clean) and sautee a bell pepper, an onion, and three cloves of garlic, all chopped. If you were using okra you’d put it in now too, but okra is nasty. We used file powder at the end instead only I forgot to put it on mine. It was fine anyway. (Gumbo has to have one or the other, but never both. It’s a thickener because you’ll be using a dark roux.) I’m assuming the basil and thyme are dried because he puts them in now, and the bay leaves.
For some reason you let this simmer for fifteen minutes. I think it’s so you can make yourself a drink. That’s what I did, anyway.
Add your eight cups of stock, reserving the ninth. If you have a little more or a little less that’s fine, but eight worked fine for me. Put the sausage back in and throw your chicken in too - it’s fine if it’s cooked like ours was, but raw would be fine too, or browned. I’d put in about a pound - I wish I’d had a bit more chicken in ours. Bring it all up to boil and then turn it down to simmer.
|The roux begins.|
|The almost-finished roux.|
Now simmer that bad boy two or three hours. Go knit or something. If you like you can toss in other meat (the recipe suggests seafood) but we didn’t. Stir it every so often just to make sure it’s okay, and taste it to adjust seasonings. You might or might not need more salt, depending on your broth. You might as well tell people that you’re going to be home for the evening and then have them start to assemble in your living room. And start the rice if you’re serving it over rice. At some point, shrug and take the bay leaves out and call it done. It served seven comfortably but I’m not sure how many people got seconds before it ran out.
1 lb spicy smoked sausage, sliced into rounds
2 cups okra, sliced (if you must) or file powder at the table
1 bell pepper, chopped
1 large onion, chopped
3 cloves garlic, chopped
3 bay leaves
1 tsp dried basil
2 tsp dried thyme
1 14 oz can diced or pureed tomatoes, or 2 fresh tomatoes chopped
9 cups chicken stock (reserve 1 cup for roux)
1 lb chicken parts, cooked or uncooked
3 tbsp vegetable oil
3 tbsp flour
Salt and pepper to taste
In large dutch oven, fry sausage rounds over medium heat.
Remove sausage from pot and saute okra, pepper, onion, garlic, basil, and thyme until softened and onions become transparent. Add tomatoes with their liquid and bay leaves and bring to simmer, stirring frequently.
Add 8 cups stock and chicken. Return sausage to pot. Bring to boil and then reduce to simmer.
In separate small saucepan, heat vegetable oil over medium heat. Slowly add flour, stirring constantly. Continuing to stir, cook roux until dark brown (at least milk chocolate color). Turn off heat and slowly, gradually pour reserved cup of stock (warmed) into saucepan while continuing to stir. Once stock is incorporated and mixture is free of clumps, add to large gumbo pot.
Add optional seafood if desired. Simmer two to three hours, tasting to adjust salt and pepper.
Serve over rice.
Sara Shiver McBride is qualified to neither speak nor write about film, but once lost on Jeopardy. She makes up one half of the podcast team of DAY DRINKING WITH SARA AND ALEXIS.


Are you on a modified diet for Diverticulosis?
If not, you should be. Diet plays an integral role in controlling your diverticulosis. Taking a supplement like SEROVERA® can help reduce inflammation and prolong remission.
If you suffer from diverticulosis, please read this. SEROVERA® has helped countless of diverticulosis sufferers maintain a healthy GI-tract with their specialized healing agent SEROVERA® AMP 500. SEROVERA® AMP 500 is a special complimentary product proven to subdue and relieve diverticulosis related symptoms.
Consider the following...
If infection has already occurred it is recommended that a person stick to a low residue diet which will have an effect much like that of constipation. This means that bowel movements will decrease and the infection or inflammation of the diverticula can have a chance to heal.
A low residue diet is one that consists of a daily intake of no more than 10 grams of fiber. While on this diet for an extended period of time it is recommended that a multi-vitamin or mineral supplement be taken daily. This ensures that minerals and vitamins lost while on the low residue diet are made by taking supplements.
Grain products to be eaten while on the low residue diet include:
- refined white bread, buns and english muffins
- cereals including: cornflakes, rice bubbles, special K and cheerios
- biscuits including: arrowroot biscuits and water crackers
- white rice, refined pasta and noodles
- any fruit and vegetable juice excluding prune juice
- stone fruits, melons, grapes and canned fruit salad
- potatoes with no skin, alfalfa sprouts, beetroot, green beans, carrots, celery, cucumber, eggplant, lettuce, mushrooms, capsicum, squash and zucchini
- well cooked meat fish and eggs can all be eaten too
- whole grains
- raw and dried fruits, sultanas, raisins, berries
- broccoli, cauliflower, Brussels sprouts, cabbage
- all nuts and seeds
For Diverticular Support, please contact the number above or download our Diverticulosis Diet eBook.


Enjoy high-end cuisine for breakfast, lunch and dinner at our hotel restaurant "Quecke". The modernly designed, light-flooded restaurant has a friendly and welcoming atmosphere. Our dedicated service team is happy to serve you cold and warm dishes also on the restaurant terrace. If you prefer to stay in our room, do not hesitate to make use of our room service.
Are you celebrating a special occasion? Our restaurant is perfect to celebrate birthdays, weddings and other important dates. Our terrace is a top location for open-air champagne receptions.
The "Quecke" hotel restaurant wows its guests with a creative and varied menu as well as with its high-quality international wine selection. Our chef de cuisine spoils you with seasonal, fresh dishes using only high-quality products, combining classic elements from the French and Mediterranean cuisine - also available via room service!
Restaurant opening hours: daily12:00 p.m. - 2:00 p.m.; 6:00 p.m. - 10:30 p.m.
Room service: daily 6:00 a.m. - 10:30 p.m.
The hotel's breakfast buffet offers a varied and hearty range. Our specialities are hot egg dishes in all variations: Scrambled eggs with and without bacon, boiled eggs and, upon request, omelettes and fried eggs. Please let us know if you suffer from a gluten or lactose intolerance - we are happy to cater to all of your needs. Are you always in a hurry in the mornings? No problem - we offer free coffee to go. If you did not book a room with breakfast, you are welcome to add the breakfast option at any time for € 16.00 per person/day.
Breakfast buffet times
Monday - Friday: 6:00 a.m. - 10:30 a.m.
Saturday and Sunday: 7:00 a.m. - 11:00 a.m.
Spend relaxed evenings with your partner on one of the cosy small tables at our hotel bar "Kornkammer". For larger groups, our comfortable benches are the right choice. A quick aperitif is also fine when served directly at the bar. Thanks to the large flat screen TV with SKY channels you will not miss out on any sports highlight. Our drinks menu includes delicious cocktails, selected wines and non-alcoholic beverages.
Hotel bar opening hours: daily 7:00 a.m. - midnight


We are a lifestyle brand that promotes the awareness of peace and acceptance within ourselves and in the community. We hope to improve lives through healthy eating and creating a relaxed experience at our cafe. Love and caring are the main ingredients in all our dishes. We love the land, the animals, those who tend and harvest and those whom we serve.
The cafe is open 7 days a week from 9-4. Breakfast is served weekdays from 9-11 and weekends from 9-12. Due to our small size, we do not take reservations and seating is first come first served. For any parties of 10 or more for takeout orders, an automatic 15% gratuity will be included.
5943 Linglestown Road
Harrisburg, PA 17112
Mellow Minded Cafe is BYOB.


Here at Marvís Bakery, we are family
owned and operated, and have been making quality baked goods for
over 50 years. During that time some products have changed or have
been added due to the changes in the tastes of our customers,
however most of the 50-Year-Old recipes are still being used today.
success of Marvís is due a lot to the policy of providing our
customers with the finest product at the best price, while also
providing first class customer service.
Marvís is an old time bakery making everything from cookies, cakes,
breads, and rolls to wedding cakes. When you call us, you will
probably be talking to one of the family. We are here to answer
questions and give suggestions as needed. We hope to see you soon!


- 1 lb Chicken Wings
- 1/2 Tsp Sălt
- 1/4 Tsp Blăck Pepper
- 1/4 Tsp Gărlic Powder
- 3 Tăblespoons Butter
- 1/3 Cup Secret ăărdvărk
- Oil, for frying
- Heăt oil to 375 degrees F in your deep fryer or ă căst iron skillet.
- In ă smăll bowl, mix the sălt, blăck pepper, ănd gărlic powder together.
- Plăce chicken wings on ă băking sheet ănd dăb with ă păper towel so the skin is dry.
- Sprinkle the spice mix on the wings.
- When the oil is reădy, cărefully ădd the chicken wings ănd fry for 11 minutes, turning ăt leăst once.
- Mix the Secret Aardvark and butter together.
- Place chicken wings in a large bowl, then drizzle and toss with the hot sauce mixture.
Serve immediately and enjoy!


Grilled Chicken with Chicken Velouté and Pasta – Recipe
So, this recipe came about because I was starving and craving chicken and pasta with some sauce but I couldn’t figure out what kind of sauce exactly. So while this recipe title says chicken velouté it’s not 100% a chicken velouté as I did add a splash of milk. I’m a rebel like that 😉
While gathering my thoughts for this post and the recipe it got me thinking about how many people know what the Five Mother Sauces are? If you do, well just go ahead and skip on over this little blurb and you can find the recipe below along with a snapshot I took before I started eating 😉 But, if you do NOT know what they are..stick around, because you’re in for a real treat!
The Five Mother Sauces are Béchamel, Velouté, Espagnole, Hollandaise and Tomato.
Easy way to say those – bay’sha-mel, vuh’loo-tay, eh’span-yol, hall’en-daze, and well…tomato. 😉
It’s likely you’ve made these sauces before but you didn’t even realize that’s what they were. If you’ve ever made a sausage gravy..that’s essentially starting out as a bechamel sauce. Butter, flour and milk. Buhbam.
If you’ve ever made a super quick chicken gravy with just butter, flour and stock..buhbam. Veloute. 😉
Espangole is essentially the same as a veloute however, it’s darker in color because of the stock. Think..beef stock.
The only one of these I’ve never made is hollandaise..which maybe I’ll have to do since my husband is totally in love with asparagus and I always always see hollandaise over asparagus. After a quick Google search I see there are a variety of yummy things you can serve with hollandaise but we’re just going to move on to the next sauce because, well..I get too distracted when it comes to food and recipes and I’m trying to sit here and type this WITHOUT getting lost down the rabbit hole.
Last but not least is the Tomato sauce. Now, I’m not talking about the tomato sauce that you likely have in your pantry in a can that you can just open up with a can opener and dump into whatever recipe you’re making. Hey, I have a whole pile of tomato sauce, nothing wrong with that! However, THIS tomato sauce is like..the fancy version because it’s made from scratch and takes more time to prepare than opening a can. Think of this sauce as like..what you make to impress your in-laws or something. There are a variety of recipes for this that use a combination of canned crushed tomatoes as well as some that use only fresh tomatoes. Either way, it’s going to be delicious! It all just comes down to how much time you have on your hands and how much work you’re willing to put into it.
Each of the five mother sauces are your base sauce for SO SO SO many different sauces. I could totally geek out on you guys with all the different things you can make from just these five sauces, however. This is supposed to be just a simple recipe post, not a lesson in fine cuisine! hahah Soo now that you know what the five types of sauces are I guess I should probably just get on to the recipe haha
It is NOT a traditional veloute sauce because as I said above, I went rogue and added a splash of milk to it instead of using just stock. But it was delicious and it was literally the first time in the last I would say 2 years that my oldest ate chicken without begging me for ketchup to go with it. So that my friends, is a HUGE deal!
The recipe does not list the grilled chicken because I did zero fancy things to my chicken. I just grilled it and then sliced it and placed it on top of the pasta and drizzled my sauce all over with a sprinkle of lightly dried parsley.
Chicken Velouté with Pasta
A simple twist on chicken velouté served with hot pasta and veggies on the side.
- 1 Tbsp Butter
- 1.5 Cups Chicken stock
- 2 Tsp Garlic, minced
- 2 Tbsp Whole milk
- 2 Tsp Chives, minced
- 1.5 Tbsp Flour, all purpose
Melt butter in your sauce pan and then add in the minced garlic and minced chives. Sauté for about 1 minute, or until fragrant.
Sprinkle the flour in and whisk together.
Slowly pour in the chicken stock while whisking. Whisk until completely smooth.
Bring the sauce to a simmer and then whisk in the milk.
Serve over a fresh hot pasta of your choice along with whatever side dish tickles your fancy.
FYI – I chose to serve this with rigatoni and a fresh salad. I count my blessings every day that my boys both LOVE eating salad.


In the late 1800’s, the first of many boats full of Japanese migrants reached the shores of Peru. These Japanese immigrants, known as the Nikkei people, were searching for work on sugar plantations and over the next few years the Japanese community became much bigger in Peru.
Many Japanese ingredients weren’t available at hand so the Nikkei people started using the Peruvian food with the Japanese technique. After integrating into the community over the next few decades, the cuisine developed through to the next generations and restaurants started opening. This is how the Nikkei cuisine was born. Through the combination of Peruvian and Japanese food, something wonderful was created.
Booking request call us on 0756329129 or email firstname.lastname@example.org


At last! Local food favourite, Côte Brasserie, reopened today and is now safely welcoming customers back to enjoy its authentic French cuisine in its knockout bright and modern restaurant on Commercial Way – and we’re delighted!
Inspired by the world-famous brasseries of France and that all-day authentic dining experience, we’ve missed that Parisian vibe and the choice of real French cuisine.
From Pork Rillettes or Prawn Gratinée to start, Lobster Frites, Haddock Goujons, a juicy Ribeye steak or a simple vegetarian risotto and salad as a main, all of our favourites are back on the menu.
With stringent safety measures in place, including deep cleaning in all areas, a new layout that encourages social distancing and hand sanitisers freely available, the welcoming team at Côte Brasserie has it all covered so that you can relax. Thrilled that Woking service has restarted again after a brief sojourn away, the team are wearing visors for your safety and enjoy regular training, wellness and temperature checks to make sure everyone’s in top form.
Keep an eye on the specials and don’t forget there’s still one more week to enjoy the Eat Out to Help Out scheme where you can get a big discount off the bill.
Visit www.cote.co.uk for more information.


Thai Food Popular All Around Grand Rapids
Thai food represents the tastes and traditions of Thailand. Known for being very aromatic and spicy, the flavors of Thai food are complex. The food is all about the harmony of four flavors: sweet, salty, bitter and spicy. Popular ingredients include shrimp paste (kapi), fermented fish sauce (nam pia), fresh coriander leaf, lemon grass, lime juice, chilies, and garlic. Coconut milk, ginger and ground peanuts are also familiar ingredients found in Thai food. Often served with rice, Thai food is also heavy in vegetables and can be made to appeal to vegetarians.
Thai food was introduced worldwide in the 1960’s, but it’s only been in the last several years that it’s become quite popular throughout the US. When asked to name an ethnic cuisine, Thai food ranks fourth amongst Americans behind Italian, French and Chinese. Now most larger size cities in the US have Thai restaurants. Grand Rapids is no exception with nearly a dozen different Thai restaurants all around town (see list below).
If you’re unfamiliar with Thai food, but wanting to give it a try, it can be a little confusing to know what to order. This list of 10 Most Popular Thai Foods will give you a good place to start. If you’re one of those people who hears the word “spicy” and tend to think “Spicy isn’t really my thing!”, you’ll be happy to know that most Thai restaurants let you order to your liking on a spiciness scale of 1 to 10. The list below can serve as a glossary to terms you’ll see on most Thai menus.
Basic Thai Food Terms
Pad Thai- The famous noodle dish, made with flat rice noodles, and added seasoning, as well as usually shrimp.
Thai Green Curry- Can be made with chicken, beef or seafood, this is a popular curry, where the sauce is made from a fresh cilantro and coconut base.
Tom Yam Goong- (also called Tom Yam Kung) The soup that’s hot, sour, sweet and spicy, tom yam goong is a clear soup that usually has shrimp in it too.
Tom Kha Gai- Coconut-based chicken soup.
Satay- The Thai version of a kebob. Usual choices are chicken and beef, satay is typically mild and comes with a peanut dipping sauce.
Mango Sticky Rice- The most popular dessert for all ages. Exactly what it says it is.
Masaman Curry- The Thai version of beef and potato stew.
Yum Nua- Spicy beef salad.
136 Monroe Center Street Nw, Grand Rapids, MI 49503
Phone: (616) 454-9801
674 Baldwin ST, Jenison, MI 49428
Phone: (616) 667-8901
Bangkok Taste Cuisine
15 Jefferson Ave. SE, Grand Rapids, MI 49503
Phone: (616) 356-5550
1233 28th Street SW, Wyoming, MI 49509
Phone: (616) 531-8070
950 Wealthy Street SE, Grand Rapids, MI 49506
Phone: (616) 356-2573
2055 28th St SE # 9, Grand Rapids, MI 49508
Phone: (616) 452-0065
Rak Thai Bistro
5260 Northland Drive NE, Grand Rapids, MI 49525
Phone: (616) 363-2222
1717 28th St SW, Wyoming, MI 49509
4317 Kalamazoo Ave. SE, Kentwood, MI 49508
Phone: (616) 827-9955
Thai Fusion Restaurant
3097 Broadmoor Ave. SE, Kentwood, MI 49512
Phone: (616) 454-9801
XO Asian Cuisine
50 Monroe Center NW, Grand Rapids, MI 49503


My husband and I both love to cook. On the weekends, we usually go all out and cook some super intricate things. You’ll probably be seeing a lot of those recipes in the near future, but for this recipe I thought I would keep it simple.
This is a 6 ingredient Chili recipe!
I cook this probably once every other week. It’s the meal that my husband requests after he’s had a long day, and wants something hearty to eat. I love it because it is literally SO simple to make and it only takes about 20 minutes to cook.
To me, Chili is all about the toppings. I find this recipe to be so universal, which makes it a great crowd pleaser!
You will need:
- 1 lb. ground beef
- 1 small white onion, diced finely (or onion salt)
- 3 (15 oz.) cans tomato sauce (you can do diced tomatoes with green chiles, crushed tomatoes, whatever you want! you do you boo boo)
- 2 (15 oz.) cans beans, drained (black beans, kidney beans, I usually do a combo)
- 3 Tbsp. chili powder
- 1 (12 oz) beer (I.P.A is our favorite)
- (Get creative! optional toppings: shredded cheese, sour cream, avocado, corn bread, saltines, sriracha, etc.)
- In a dutch oven, cook ground beef over medium-high heat until browned, stirring frequently.
- At this point, if you’re cooking with diced onion,?transfer the cooked beef to a separate plate and set aside. (If you’re using onion salt you can skip step 2 and 3.)
- Add the onion to the dutch oven and saute for 4-5 minutes, or until soft
- Add remaining ingredients and the cooked beef to the dutch oven, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
That’s it! You’ve just made yourself a delicious Chili. Now go crazy with those toppings!


By Barbara Blackmore
Fuhgeddabout de rest. Vito’s is da best!
Returning to Vito’s Piazza was something that we had been anticipating, and we were certainly thrilled with the results. We arrived early again, so we could linger over the tasty morsels that Giovanni and his crew would prepare and deliver to us.
Giovanni’s first experience with food was in his Uncle Vito’s shoe shop. A shoe shop you may ask. What has that to do with food? Uncle Vito had a full kitchen in his shoe shop, so between polishing shoes, and replacing heels, 10 year old Giovanni learned how to prepare wonderful Italian dishes from old family recipes. The people in the neighborhood would come in to eat lunch in this unique
Delaware shoe shop. He then moved on to Uncle Joe’s Pizza and Sub shop, where he developed the skills to make the most excellent thin crust pizza, cooked just right. With the family descended from Calabria and Sicily the recipes are a proud family tradition. Here, ladies, we have an eligible bachelor who cooks.
Giovanni greeted us when we arrived, and our server, Joey showed us to our table, in the back of the tropical garden, again, so we could keep an eye on what was happening; people watching, as you understand, is another great aspect to fine dining.
Joey told us of the specials, and we asked what he would recommend tonight. He said that the Portobello mushroom sandwich was excellent, and perfect if you are seeking a vegan meal. He also recommended the Meat Lasagna, a new item on their ever growing menu, and the Mussels Fra Diavola.
As I looked around I noticed other locals sitting at nearby tables. Recognizing Kevin, I wandered over and spoke with him and his companion, Betty. They were back for a second time, after enjoying the five cheese lasagna and the Chicken Picata on their first visit.
Planning to enjoy a leisurely experience, we ordered appetizers first. I had been anticipating the MUSSELS FRA DIOVOLA since my first visit, so that was my choice; my companion chose the BRUCHETTA.
As the appetizers were served, it was difficult to decide where to start, the bread service, the mussels or the bruschetta. But this is when the “So good!” chant started. Exquisite flavors, beautiful presentation; both appetizers were exceptional; with a nice glass of Hogue Cabernet Sauvignon to accompany.
We chose the VEGETABLE SALAD for the next course, and were so please when it appeared with spears of asparagus crossed across the top. The imported aged provolone cheese and pine nuts added exciting accents to this glorious treat, teased with their tasty reduced balsamic dressing. Continue the chant…”So good! So good!”
We were so pleased when the next course arrived. We had decided to share the meat Lasagna and the EL ITALIANO PIZZA. My companion, of Italian Heritage said; ”Toss away all the other menus, there will never be another pizza like this one. The crust is divine and the bottom is perfect.” I agreed with the chant… “So good!” The MEAT LASAGNA was another hit with just the right balance of cheese, sauce, pasta, meat, herbs and spices. I chose the Ruffino Chianti to go with this course.
As our belts tightened, and our tummies moaned, we ordered dessert and Espresso. The CANNOLIS were homemade, as are all of the treats in this wonderful place, and my personal favorite, the Crème Brule was so creamy and… need I say more?
AS we pushed back from the table to sip the espresso, I noticed that several other tables had filled, even though it was still early; locals and visitors enjoying the finest Italian cuisine on the island.
I returned to Kevin and Betty’s table, to see what they had eaten. Kevin loved the Margarita Pizza, and Betty said that the Wedding Soup was so full of tasty morsels that she almost had to look for the broth. They plan on returning for another taste celebration, as do I.
Vito’s has expanded their menu to include several classic Italian favorites, and the best pizza in town. They are now serving personal size pizza; larger pizzas will soon be available. When you want the finest, “fuhgeddabout the rest, Vito’s is da best”
WHAT A FEAST! I KEPT SAYING; “SO GOOD! SO GOOD!”


Over 25 vendors, many certified organic or on their way to it, sell their produce at the market. Depending on the week, you may find the expected: tomatoes, peppers, herbs, plums, peaches, cherries, apples; all things that grow in our region. We have locally hand-made crafts, baked goods, prepared food and weekly entertainment.
During the summer break from school we also have kids story time and other family friendly events like zucchini races, crafts and more.
Something for everyone!
Thursday Every Week until 10-05-2017
4:00pm – 7:00pm
Corner of Emerson & Wapato
Chelan, WA 98816


Due to the recent announcement from the government telling all bars and restaurants must close due to the out break of COVID-19, B12 has had to close there doors until further notice. WE WILL BE BACK.
STAY AT HOME
PROTECT THE NHS
- LOCATION -
12 High Street, Hailsham, East Sussex, BN27 1BJ
- HOURS -
Monday - Closed
Tuesday - Thursday 10am - 11pm
Friday - Saturday 10am - Midnight
Sunday 10am - 5pm
- EVENTS -
Happy Hour Tuesday - Saturday
2 4 1 Cocktails
5pm - 6pm
The Only Cocktail Bar in Hailsham
B12 Bar & Kitchen is the newest member of the Bucklers family, B12 is a Wine/Cocktail bar in the heart of the Market town of Hailsham in East Sussex. B12 also offers a dining experience that will suit every one from freshly made sandwiches for lunch to seasonal dishes like Venison in the Autumn and lamb in Spring.
Every Thursday Night
B12's steak night is the perfect night for the meat or none meat eater!!
2 x Sirloin Steaks cooked to your liking, served with Portobello mushroom, tomato, a choice of sauces, choice or potato & a bottle of red wine - All for £40.00!!!!


Farms and associated agricultural land area that satisfy the sustainability criteria
As per the report, ‘Greenhouse Gas Emissions from the Food System: Building the Evidence Base 2018’ the food system emissions amounts to 16 billion tonnes of carbon dioxide (CO2) or equivalent. In today’s scenario the aim is to inculcate the practice of carbon-neutral food production. This can be achieved by complementing current emissions on agricultural land with significant carbon removals, based upon improved landscape management and efficient production. As per ReFED, a national nonprofit organization the seven areas that should be focussed upon to prevent, rescue and recycle the food waste are through optimising the harvest, enhancing product distribution, refining product management, maximising product utilization, reshaping consumer environments, strengthening food rescue and recycling the leftover.


The Biggest Mistakes Women Make With Nutrition
In this article I am going to touch on a few things that females do that can really sabotage results.
Cutting Your Calories Too Drastically
This is a very common mistake I see amongst females when trying to lose weight. You have perhaps over eaten a little during the Christmas and New Year period for instance, when you decide you want to lose some weight the first thing you do is cut out all the “rubbish food” from your diet and any sign of a carbohydrate. In fact you are now so low carb that you don’t even look at the fruit aisle when you go into a supermarket.
Initially of course you may drop weight quite quickly. I say weight and not fat as you will probably drop a little body fat as well as a lot of weight elsewhere. Glycogen stores in your muscles and water weight for instance. This lulls you into thinking that low calorie is the way to go so you press on with your low calorie approach.
After a few weeks however, the weight loss stops in its tracks. At this stage you drop calories further and increase the amount you train. After a few weeks, despite the increased effort, you don’t progress. At this stage it is very common to think “nuts to this” and rebound with a meal, or a week of meals, that are high calorie and high sugar. The result? You are back to where you started.
My advice is to always take on the maximum amount of calories possible that still allows you to lose body fat. Work out your base metabolic rate (you can Google this) and find out how many calories you need to consume daily. You can then gradually plan and adjust your nutrition to ensure long term sustained results.
Shying Away From Fat
There is a reason some fats are called EFA’s or essential fatty acids. If you hadn’t already guessed from the name, it’s because they are essential.
Someone a long while ago decided that as a gram of fat contains more calories than a gram of protein or carbohydrate, cutting out fat must be the key to fat loss. Decades of avoiding fat and consuming fat free versions of food ensued. The problem being of course that most of the “fat free” variations of food you see in supermarkets contain a lot more sugar to appease your taste buds. Meaning that thanks to Government advice we are, as a nation, fatter than we used to be.
I encourage my clients to consume plenty of good fats daily, in the form of oily fish, coconut oil, olive oil, avocado, olives and nut butters. If you are in a low carb phase with your nutrition then aim to have a fat source with every meal.
You See Food As A Reward
If I had a pound for every time I have heard someone say “I’ve burnt about 500 calories today, I’ll reward myself with a glass of wine tonight” or “I’ve been good this week, I’ll treat myself to a pizza this weekend” then I’d be a very rich man.
To be clear, I have no problem whatsoever with people drinking wine or eating pizza. But I do not like that some see food as a reward. I used to use the term “cheat meal” myself, but I dropped it from my terminology a long time ago. The reason being I think that is has negative connotations in the way we look at food. Demonising or seeing certain foods as a treat or reward leads, in my opinion, to an unhealthy relationship with food.
By all means eat foods that make you happy, food is after all there to be enjoyed. But get away from the way of thinking that sees certain foods as treats.
If you consume nutrient dense whole food sources 90% of the time and leave 10% of your choices free for meals out or for gatherings with family of friends for instance then you will be on course to a leaner healthier you.
Book your FREE Coaching Call
I hope you found this article useful. If you would like additional support, book in for a complimentary 30 minute coaching call using the form below. I can help you with any exercise, nutrition or weight loss issues you are currently facing.


Yay! It's me again!
No time to update really, but I has new recipe!
Sausage Muffins w.GFCF white gravy
1c cooked sausage
2c self rising flour *
(optional for those not on the diet) 1/2c shredded Parmesan cheese
Pre-heat to 400.
Sift the flour, sausage (and optional cheese).
Make a well in the center of the dry ingredients, pour in wet, and stir JUST until moist.
Fill muffin tins 2/3 of the way full, bake for 15-18mins.
GFCF white gravy
1 1/2c milk
2T starch (corn, arrowroot, or potato)
1/4t pepper (or to taste)
Heat 1c milk on med-low heat.
Mix starch and remaining 1/2c milk.
Heat milk up to a simmer, DO NOT boil! Add starch mix to simmering milk.
Simmer for one minute, then remove from heat. Gravy will thicken upon standing.
If you don't have self-rising flour, just add 1.5t baking powder and 1/2t salt per cup of flour.
DO NOT use vanilla flavored milk or you will end up with extremely sweet gravy.


The flexibility of our production line enables the manufacture of all common canned drinks in different can sizes (150 ml, 200 ml, 250 ml, 330 ml, 500 ml) .
You protect your own store brand or do plan one? We can also help you in brand and product development. Our drinks and ingredients are sourced from well-known European suppliers of raw materials.
Our new, modern machinery ensure high production capacity and guarantees the highest product quality.


Yesterday Papa Murphy had a deal for a free pepperoni or cheese pizza with purchase of a qualifying large or family sized pizza. Basically two larges for $26-ish. Kathleen forwarded me the email containing the deal early in the morning while I was doing Korean class. By afternoon we still had not figured out what we were going to do for supper, but we both decided we were not hungry enough to warrant two large pizzas. So I looked around the refrigerator, and scanned the kitchen and pulled out some ingredients, and my new cast-iron pizza pan I got for Father’s day, but haven’t used yet.
We were going to make “Watcha Got Pizza.”
These days we can’t pull out a pan in the kitchen without Ellie coming running from wherever she is in the house yelling, “Cooking? Cooking? Help! Help!” Perhaps because of that, Evie has started to ask to help to and actually get excited about cooking.
We started with the dough, as always. This time I wanted to try something new, and a little sweeter than a typical pizza dough.
- 1 1/4 cups white all purpose flour
- 1 3/4 cups whole wheat flour
- 1/2 cup boiling water
- 1/4 cup molasses
- 1/4 cup milk
- 2 TBS yeast
Evie mixed the molasses in the boiling water until it was all dissolved, and then I added the milk. I added the yeast while Evie stirred it very gently to soften it, and then we set it aside to activate. Ellie dumped the cups of flour into the mixing bowl as I measured them, and then we added the activated yeast and mixed with a spatula until it was read to knead. At this point Evie took over the dough, carefully kneading and folding it, while Ellie greased the pizza pan…
And we set the dough aside to rise on the pan, and prepped the toppings.
- Olive oil
- One large apple, diced.
- Two aidel’s sausages, (bacon, mushroom, swiss flavor) diced
- 1/2 leftover onion, diced
- 2 TBS brown sugar
- sliced havarti
- shredded mozzarella
Evie and Ellie provided quality control on the ingredients as I diced them (Evie convinced her little sister to try a large bite of onion, as a true older sibling should). Then they helped me put the onions in the Oklahoma skillet which I had preheated and oiled with the olive oil.
I sautéed the onions for about five minutes, maybe more. I was going for a slightly sweeter pallet so I wanted them well caramelized. I then threw in the brown sugar and apple, and continued to sauté until the apple started to get just a little soft around the edges (don’t want it too soft or it will turn to applesauce when the pizza bakes).
It was at this point that I saw that Ellie had traded her roller for her fists…
But I was busy adding ingredients so I just said, “Gentle touch, Ellie,” and kept sautéing.
A quick turn to brown the sausage and the topping was ready.
And Ellie had torn four large gaps in our dough. Evie was devastated, but we were able to patch it back together tolerably well.
Then we preheated the oven to 425 while waiting for Mommy to get home. We baked the pizza without the cheese for 7:30, and then topped with Havarti…
And filled in the gaps with mozzarella.
And another 7:30 minutes, and we were done.


COOKING WITH BEER
St Patty’s Day and Corned Beef are synonymous, but after reading the instructions on the package, the thought of covering the brisket with water and boiling it until it’s fork tender, did not seem appealing! Boiled Beef? Wouldn’t that just boil out all of the flavors? Sounds delicious, doesn’t it?
Since I find boiling meat disrespectful, I prefer braising. By braising this dish, you’re basically putting the Corned Beef into a hot sauna for a couple of hours. Using beer in this recipe, the malty sweetness of English or Irish ales work their magic while that corned beef brisket transforms into a St. Patrick’s Day classic that you’ll want to make over and over again all year long.
Beer-braised corned beef with cabbage, carrots, and potatoes
1 two to three pound corned beef brisket
2 garlic cloves or 2 teaspoons of chopped prepared garlic
2 medium shallots, peeled and halved
1 or 2 bay leaves
2 tablespoons pickling spices (or use the spices that come in the sachet w/the corned beef brisket)
1 Growler of ESB, Irish or Scotch Ale (Fullers London Pride, Monday Night Drafty Kilt Scotch Ale, Harpoon Celtic Ale are examples.)
6 carrots peeled and cut into 1-2 inch pieces or 2 cups baby carrots
6 (Irish) red potatoes cut into 2 inch chunks
1 medium head of cabbage, cored and cut into 4 separate wedges
Preheat the oven to 300 degrees F.
Total Cooking Time: 4 ¾ hours – 5 hours
To start off, pour yourself a pint glass of beer from your Growler. So crack it open and start drinking. You can’t make this dish without sipping a beer. Skip this first step and it cannot possibility be Saint Patty’s Day!
Put the corned beef into a large roasting pan or oven-proof Dutch (I love my cast iron one from Lodge) oven with a lid. Add the garlic, shallots, pickling spice, bay leaf and 32 ozs. Growler beer. Cover and place in the oven. Braise this for 2 1/2 hours, turning the meat over half-way through. At the end of 2 1/2 hours, remove the pot from the oven and add the carrots and potatoes. Cover again and place back in the oven for an additional 1 1/2 hours. Remove from the oven once again, this time adding the 4 wedges of cabbage. Put it back in the oven for another 45 minutes.
After an additional 45 minutes, remove the pot from the oven and check the corned beef for doneness. You should be able to stick a fork in and out of the roast easily. If it needs more time, give it another 30 minutes in the oven. When done, remove the roast from the pot, place on a cutting board and cover with foil. Allow the corned beef to rest for 15 minutes before cutting on the bias.
15 minutes resting time? Pour that last pint of beer from the growler and enjoy! While you are enjoying that beer, make a sauce from the remaining beer in the pot.
Strain the beer into a separate sauce pan. Over medium heat bring it to a boil, add a tablespoon of butter, salt and pepper to taste and Wisk briskly. When it starts to foam, take it off the heat. If you want the sauce to thicken up more like a gravy use “Wondra flour by Gold Medal and follow their instructions.
Carve the roast on the bias, place on a large serving platter; surround the sliced brisket with potatoes, carrots, and cabbage. Cover the vegetables with the beer sauce reduction and garnish with parsley.
Crack open another Growler from the “BoB”. Eat. Drink. Life is good.
NOTE: This is best done in the oven, but if you’re pressed for time, it can be braised on the stove top on low heat in as little as 2 1/2 hours. Add the potatoes and carrots after 90 minutes, the cabbage 30 minutes after that, then pull it from the heat when 2 1/2 hours have elapsed.
Spicy “Midnight Train to Duluth” Beer Mustard
½ cup black mustard seeds
½ cup yellow mustard seeds
1 ½ cups malt vinegar
½ Howler “Midnight Train to Duluth” – the other half for your lips!
5 tablespoons honey
½ cup dark brown sugar
2 teaspoons salt
2 teaspoons ground allspice
¾ teaspoon turmeric
1 cup dry ground mustard
- In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 ½ cups of “Midnight Train to Duluth” beer. Cover and refrigerate overnight.
- In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
Make Ahead, The Midnight Train to Duluth mustard can be stored in the refrigerator for up to 3 months.
Chocolate Stout/Porter Cupcakes:
Cooking with beer is fun and there’s no exception when it comes to desserts. Of all beers, Stouts or Porters are the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
- · 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- · 2 cups sugar
- · 2 cups all-purpose flour
- · 1 teaspoon baking soda
- · Pinch fine salt
- · 12 ozs Chocolate Stout or Chocolate Porter from the Best of Brews
- · 1 stick butter, melted
- · 1 tablespoon vanilla extract
- · 3 large eggs
- · 3/4 cup sour cream
- · 1 (8-ounce) package cream cheese, softened at room temperature
- · 3/4 to 1 cup heavy cream
- · 1 (1-pound) box confectioners’ sugar
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
- In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
- Top each cupcake with a heap of frosting and dust with cocoa.
HOWL Black Lager Short Ribs:
These short ribs are a wonderful Sunday or holiday dinner alternative to predictable meals like turkey or ham–and with very little work, the result is sheer gourmet! The rich flavors of chipotle and tomato are complemented by the deep, complex flavor of Howl black lager and the delicious, savory grits. It’s the perfect dish to prepare for guests, as the short ribs taste even better if you make them the day before–leaving you more time to socialize instead of cooking!
Ingredients For the Braised Short Ribs:
5 lbs. beef short ribs
½ cup flour
1 tsp. salt
1 tsp. pepper
¼ cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups beef broth
1 GROWLER Howl black lager
1 tbsp. tomato paste
1 tbsp. brown sugar
1 tsp. thyme
2 tsp. chipotle powder
For the Cheddar-Bacon Grits:
1 ½ cups milk
1 ½ cups water
1 cup quick-cooking grits
1 cup shredded cheddar cheese
1 lb. bacon, crispy and crumbled
¼ cup fresh parsley, minced (for garnish)
Cooking Instructions: Preheat oven to 300F.
Pat short ribs dry with paper towel. In plastic freezer bag, combine flour, salt, and pepper. One at a time, add short ribs to bag, shake until coated with mixture, and set aside.
Pour olive oil into a Dutch Oven. Over high heat, sear short ribs on all sides, in batches. Remove short ribs from Dutch oven and set aside.
Reduce heat to medium, add onion, carrot, celery, and garlic, and fry until soft, about 15 minutes.
Return short ribs to Dutch oven in one layer, and then add beef broth, 12 ozs of Howl black lager, tomato paste, brown sugar, thyme, and chipotle powder. Cover, place in oven, and cook until tender, about 3 hours.
When ready to serve short ribs, begin making grits by placing milk and water in a medium pot over medium heat. Bring to a boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat, add ¾ cheese and ¾ bacon, and stir until cheese is melted.
To serve: Place a spoonful of grits in a shallow bowl, sprinkle with remaining cheese and bacon. Place 1 short rib on top, drizzle with cooking liquid, and garnish with fresh parsley. Serve with the remaining GROWLER of Howl black lager.
Beef Stew and Red Hare Watership Brown Ale Gravey with Dumplings
Watership Brown ale makes robust gravy for beef stew with dumplings.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Beef Stew Ingredients:
- 2 1/4 pounds, stew beef
- 3 Tablespoons flour
- Olive oil
- 3 red onions, peeled, halved and roughly sliced (adjust # to your taste)
- 1-3/4 ounces pancetta or bacon, chopped
- 3 stalks of celery, chopped
- 1 small handful of rosemary, leaves removed from stem
- 2 Tablespoon of herbs de provence *
- 5 cups of Red Hare Watership Brown ale ( 1 Growler for cooking and drinking with dinner)
- 2 cups of Beef Stock
- 2 parsnips, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 4 potatoes, peeled and quartered
- Sea salt and freshly ground pepper
*Home Made herbs de provence
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
- 1-3/4 cups self-rising flour
- 1/2 cup butter
- A pinch of salt and pepper
- 2 sprigs of fresh rosemary, chopped
Season the beef, sprinkle with the flour and toss around until well coated.
Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big Dutch Oven mixing in the flour that was left on the plate after coating the stew meat.
Put the Dutch Oven on a medium heat stove top, add the red onions and pancetta or bacon, and cook until the onions are translucent and the pancetta has a bit of color. Add celery, herbs de provence and rosemary. Pour in Watership Brown, beef stock and 1-1/4 cups of water, adding parsnips, carrots, and potatoes. Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings.
Pulse the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make dough that is not sticky. Divide it into golf-ball sized dumplings and put these into the stew, dunking them under. Put the lid back on and let it cook for an additional 2 hours.
Taste and season as needed. Serve the stew with a field greens salad and crusty bread to mop up the gravy.
Yield: 6 to 8 servings
BEER BBQ Sauce Ingredients:
- 1 cup chili sauce
- 1/2 cup “Brown Ale” beer
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon prepared mustard
- 1/8 teaspoon ground black pepper
- Few drops of your favorite hot pepper sauce
PREPARATION of THE SAUCE:
In a small mixing bowl combine the chili sauce, beer, brown sugar, cumin, mustard, pepper, and hot pepper sauce. Bring to boiling; reduce heat, simmer, covered, for 20 minutes.
Simmer BBQ sauce, uncovered for 10-15 minutes more, or until sauce is desired consistency.
Serve hot as a dip for your favorite meats or use as a cooking sauce spread on meat prior to removal from grill.
STOUT Pork Chop Marinate & Gravy
8 – 10 oz Pork Chops. Thick is better
3 – Shallots, finely chopped
10 – 12 Garlic Cloves, chopped or smashed (or a tablespoon of processed garlic)
½ a Growler of Stout from The Best of Brews
1 cup Molasses
½ cup Honey
½ tablespoon sea salt
½ tablespoon freshly ground Black Pepper
Tablespoon Olive Oil
Add butter and olive oil into a heavy skillet. Heat up until butter melts and mixes with olive oil. Sauté shallots and garlic for about 3 minutes or until translucent. To a large mixing bowl add shallot/garlic and mix in the balance of ingredients. Wisk until all mixed together.
Place pork chops in a large zip lock type bag and pour marinate over. Burp bag, close and refrigerate as close to 24 hours as possible.
Finish the balance of the Growler Stout!
Remove chops from marinate and place on medium heat grill. Reserve a cup of marinate to brush on the pork chops as grilling.
Pour balance of marinate through a screen filter to remove shallots/garlic pieces. In a heavy skillet reduce marinate to desired thickness and use as a gravy.
Serve with mashed potatoes, side vegetable and cover with the reduction gravy.
Open a growler from The Best of Brews and pour nice British style pale ale or a brown ale or nut brown ale to complement the meal.


Now read the text again and listen. To answer the questions.
1 American writer offers advice for your mind or body?
For the body
2 Why do women live longer in Okinawa?
The women of Okinawa they live a long time, they are very f it and they don’t have many diseases or heart problems. Their secret? They do some exercise every day, they don’t have much stress in their lives and, in general, they are positive and active.
3 Why is seaweed good for you?
they eat seaweed — this contains many different vitamins and minerals and is good for your heart.
4 Where does the fat in the Mediterranean diet come from?
The Mediterranean diet is very healthy, too. It consists of vegetables, tomatoes, lemons, fish, beans, garlic, cheese, yoghurt, rice and pasta. The fat in this diet is ‘good fat’: it comes from olive oil and from fish.


Port Houston partnered with the Houston Food Bank on a new community project called Keegan’s Kitchen Aug. 30, providing a total of 5,500 prepared meals to the Houston region.
The Houston Food Bank opened Keegan’s Kitchen in 2017 with the purpose of providing up to 20,000 nutritious meals each day to children around Houston. The prepared meals go to participating Kid’s Cafe locations, which include elementary schools, community centers and local YMCAs.
Nearly 70 Port Houston employees worked two different shifts throughout the morning at the food bank. One group prepared individual meals in Keegan’s Kitchen, while the second group evaluated and sorted food, personal health and medical donations.
The Houston Food Bank hosts a number of programs specifically designed to engage and energize volunteers. In 2017, more than 50 Port Houston volunteers from across terminals created 3,500 backpacks filled with personal hygiene items for children who were affected by Hurricane Harvey.
“Not only does the Houston Food Bank do so much for our local neighbors, but they provide a meaningful and fun volunteer experience for our Port Houston team members,” said Garret Berg, assistant community relations manager for Port Houston. “Their impact on the community is through the help of many individuals, groups and companies.”


One of my little hobbies with my sister is going around the world and trying different macarons from different Patisseries or cafes. What are macarons?
A macaron is a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar. (Shamelessly copied and pasted from Wikipedia.)
|Ladurée's 12 piece set. Lots of vanilla (my favorite!) and some seasonal flavors. I'll blog about it later :)|
My cousin was visiting from England for the past couple weeks, and we got together earlier this week before she left. We went out for tea and she treated me to macarons since she knew that I was obsessed with them. These macarons are from On Cafe. Imported from London! Haha...they weren't fresh obviously, but she kept them in the freezer while she was here...and by the time we sorted out where we wanted to get a drink, they had defrosted. (It's not the ideal way to enjoy a macaron...but refrigerating them does help a lot :) Especially if you have a 12 piece set you want to enjoy...!)
A small 5-piece set from On Cafe! I love the simplistic yet very attractive packaging. Must be the colour scheme that makes me happy... :)
I thought the way the 5th macaron was arranged was kind of odd. It was the buffer for the rest, so it got crushed and banged up a lot more than the others. I think if it was on some sort of tray to keep it in place it would have been better, although Ladurée, Jean Paul Hevin or Pierre Hermé are just boxes too. It's not a big deal. However, it happens, once in awhile a stray macaron does get crushed :(
Black sesame Glaced ginger & a smooth chocolate ganache. Poor thing got smushed! It tasted severely of chocolate...so I was gagging for a bit...but then the sesame flavor came out.. which made it more bearable.(Let's recap a bit: I don't like chocolate, I don't like the taste of it and the texture. Yes, I'm odd and strange, but I do eat Green Tea Kit Kat bars from time to time...and the Sakura ones are bearable too.)
Cointreau Vanilla. So lovely!!! It tasted lovely too..although you don't taste too much of the cointreau...and overall the macaron is very creamy/buttery compared to Laduree. I really like the attention to detail they have for these macarons.
Mango. Tasted very delicious. The flavour is subtle and not overbearing, very nice. It is also very rich in texture and creamy/buttery. We were splitting all the macarons in half to share, I liked how you could see the layering of the buttercream.
So pretty right?! Chocolate Strawberry. It looked lovely, but the chocolate kind of killed me. My cousin started laughing at my facial expressions. More strawberry, less chocolate! (However, I think for the chocolate & strawberries lover out there, they would love this.) I really like the light glaze of silver they added on top of the biscuit on top. It may not add to the flavour but it does make the macaron seem so special.
Pink Peach & Champagne. This tasted like fluffy happiness. It was also very rich and creamy, but the taste was very lovely ♥ I think this was my favorite of all of the 5. It wasn't overly sweet, but it had just enough peach flavor and the buttercream just worked very well together.
I think overall On Cafe has some great macarons. It seems that they are also a feast for the eyes, but it's not a cover up for lack of flavor. I think having a few of them at a time or sharing them with another person is a great way to enjoy them. It's a bit too rich and heavy. We couldn't place what exactly it was that made it a bit too much, but we suspect it's the buttercream.
I don't know when I'll be back in England again, but I'll think my sister and I will go there to get some more in the future :)
The Macaron Journey blog series will feature other macarons we've tried around the world. Please stay tuned for more and my comments about them! ♥


At its core, Amazónico is a celebration of the Amazon, a tribute to the unparalleled richness and diversity of the tropical rainforest. From the moment you step foot into this culinary haven, you will embark on a mesmerizing journey for all your senses. The elegant and eclectic decor transports you to a world where lush greenery, vibrant colors, and exotic aromas seamlessly blend together.
The menu at Amazónico is a testament to the team’s dedication to authenticity and innovation. Drawing upon traditional Amazonian ingredients and flavors, they create a symphony of delectable dishes that are as visually stunning as they are tantalizing to the taste buds. Each dish is meticulously crafted with the utmost attention to detail, showcasing the true mastery of the culinary team.
Whether you are a fan of seafood, meat, or vegetarian delights, Amazónico Monte-Carlo has something to satisfy every craving. From their exquisite charcoal-grilled wagyu beef to their mouthwatering ceviches bursting with fresh flavors, every bite is a revelation. And let’s not forget their diverse range of handcrafted cocktails, which perfectly complement the culinary offerings and enhance the overall dining experience.
What truly sets Amazónico apart is not just its exceptional cuisine, but also its vibrant atmosphere and impeccable service. From the moment you arrive, you are enveloped in a captivating energy that is infectious. The attentive and knowledgeable staff are there to guide you through the extensive menu, offering recommendations and ensuring that your every need is met. It is this commitment to creating a memorable experience that has earned Amazónico its well-deserved reputation as a must-visit restaurant.
So, if you find yourself in Monte-Carlo or any of the other cities fortunate enough to host an Amazónico location, make sure to treat yourself to this extraordinary culinary adventure. From the mesmerizing ambiance to the mouthwatering flavors, Amazónico promises a dining experience that is sure to leave a lasting impression. Prepare to be transported to the Amazon, where the spirit of celebration and the joy of indulgence come together.


Only three people know the secret blend of spices in this family recipe, but the passion we put into it is no secret.
Thaw sausage prior to cooking. Sausage is cooked thoroughly when internal temperature reads 180ºF/82ºC.
Pre-heat gas grill to medium-low heat (if charcoal, allow to burn until white ash has formed on embers). Place links on grill 7-9 inches above heat source. Use tongs to turn links often, every 4-6 minutes. Cook until golden brown, about 25-30 minutes. (Closing grill lid while cooking helps to minimize flare-ups.)
To ensure quality, refrigerate and prepare within 3 days; otherwise, freeze up to 30 days.
Pork, water, corn syrup, salt, dextrose, monosodium glutamate, lemon juice powder (corn syrup and lemon juice solids, natural flavours), natural flavour, flavours, calcium silicate, silicon dioxide.
Always refer to the product packaging for the most accurate product information.


Golden Crusted Brussels Sprouts
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but this reecipe suggests Parmesan when the weather is good. Maybe trade that in for heavier cheeses like gruyere or Gouda in colder weather.
- 24 small brussels sprouts
- 1 tablespoon extra-virgin olive oil, plus more for rubbing
- fine-grain sea salt and freshly ground black pepper
- 1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
I tried these on Christmas day – but I only had large sprouts – so I parboiled them first and dried them off before tossing in olive oil and chestnuts then sprinkling with salt, pepper and parmesan. Yum!


If you’re looking for something that’s quick, easy, and will turn your mornings from blah to yum you should check out green smoothies. They’re called this because the mixture of fruits and vegetables that goes into each and every one of these drinks turns them a bright green… but also gives them more flavor and vitamins than you’ve had before. Change is hard to make all at once, and while you might one day want to drop the pizza and beer in favor of a healthier lifestyle it will be easier to do that if you’re adding to it and not just taking away. If you’re still on the fence, check out these four ways green smoothies are going to change your life for the better.
Eat Breakfast Every Day
It’s very easy to turn on the blender and get access to a great breakfast every single day. Chop up some fruit, add a little yogurt or water, and all of a sudden you’re going to be slurping your way through the morning rush hour with a smile on your face. Breakfast is the most important meal of the day, but most of the time people don’t know what that means. Basically, your metabolism doesn’t start to hum until you’ve already fed it something. This is why you can skip breakfast and not be hungry until noon, but when you eat a couple bites for breakfast you’re hungry again at once. This is because your body is actually burning more calories than it would otherwise. Eating breakfast every day is the key to kick starting your weight loss.
Fill up on Vitamins
You need to get some nutrition into your day early and often. When you’re looking at the start of your day you need to get in your iron, calcium, and vitamins A and D so that you feel ready to get out there and kick some butt in the working world. Just having calories in the morning isn’t going to help you feel alert; you need nutrients. Downing a plate of steak and eggs might make you feel full, but it’s not going to make you feel alert and energized the same way that a green smoothie packed with spinach and tasting like apples is going to.
Cut Back on Snacks
Green smoothies will make your life better because you won’t have to be packing snacks everywhere you go. When you give your body what it really needs to thrive, as in tons of vitamins and nutrients, you’ll cut back on the cravings that send you running to the fridge time and time again. No one wants to spend tons of money collecting a bunch of snack foods. If you’re really hungry between meals, a small green smoothie is your best bet for feeding your body what you really need. Plus, it’s a good way to tell when you’re boredom eating: if you don’t want a green smoothie then you want something that’s tasty, not food you need to survive.
2>No More Vegetable Stress
Not everyone likes vegetables even when they’re an adult. If you’ve never lost your childhood aversion to leafy greens, just plop them in the blender with a banana; you’ll never know they’re there.


The Milk Recovery System ensures most of the residual milk in your system is emptied into the bulk tank at the end of milking. A pneumatic device with an electrical timer, the Milk Recovery System works off an air compressor installed either in the dairy or under the rotary platform. When activated, it delivers air into the milk delivery line close to the milk pump. As this air expands, it pushes most of the residual milk from the system into the bulk milk storage tank.
NOTE: An oil-less air compressor, or a standard
compressor with a coalescing filter to remove the oil
from the air, is a industry requirement.


Friday 7 October 2016
Today I start with an apology to myself!
I started off the day well, had breakfast as usual, went for coffee with friends, and didn’t have any toast etc. I then had a banana for a snack after my 11 appointment. So far so good….
…then I bought myself a pack of 6 Dairy Milk bars (the little ones), and for some reason I thought it a good idea to eat them all. To top that off when I got home from the school run I had another lolly.
So my question to myself, and anyone else who cares to answer is; should I go back to Slimming World where I am following a specific diet, do I try somewhere else, or do I go back to calorie counting?
- Cup of tea with semi-skimmed milk
- 2 x weetabix
- 200ml unsweetened almond milk
- Baxters Country Vegetable soup
- Microwave curry (from Lidl)
- Nann bread
- 6 x Dairy Milk Minis (95 cals each)
- Chupa Chups Lolly
- Orange club bar
Ooops (Food I ate without thinking!)
I’ve done the school run (just once today, used car for this morning), I have also walked round town a bit.
Steps over 10000


Digital signage can be a great way for fast food restaurants to communicate with their staff and their customers quickly and efficiently – it’s called “fast food,” after all.
Whether it’s displaying upcoming orders or highlighting new additions to the menu, digital signage and digital menu boards are a brilliant way for fast food restaurants to streamline their efficiency and communicate essential information to those who need it.
"The reason that we started looking for a digital signage solution was severalfold," says Edward Sielsky, the owner of North Carolina fast food restaurant Matt's Chicago Dog. "I found Nixplay Signage was really the best solution."
So, how exactly does Matt’s Chicago Dog use Nixplay Signage to improve its operations? Let’s take a look at the two biggest ways they use digital signage to their advantage.
To Advertise Specials
Fast food restaurants primarily use digital menu boards to advertise their food, utilizing attractive colors and designs to make their offerings seem as delicious as possible. They often use digital signage solutions to advertise their specials, which are more likely to change when compared to their traditional menus.
Although Matt's Chicago Dog still uses traditional menu boards for its staple menu, it embraced digital signage when it comes time to advertising its daily specials, all of which are subject to change.
To Conveniently Change Menus Over
Nixplay Signage makes it easy for Matt's Chicago Dog to switch from the regular daytime menu to the evening menu. Every day at 4 p.m., the Nixplay Signage displays are programmed to automatically display the evening menu, meaning that the staff has one less thing to worry about. This eliminates problems with lag and run-over when it's time to switch to evening specials.
Watch this video to learn how Matt's Chicago Dog uses Nixplay Signage:
There are several other ways fast food restaurants all over the country could benefit from Nixplay Signage. From making customers hungry with tantalizing videos and images to efficiently organizing an “order and collect” fast food service, digital signage could be just the thing your fast food restaurant needs to gain an edge over its competition.
Try Nixplay Signage now to start seeing the difference. Get in touch today for a free trial.


Date(s) - Tuesday, December 31, 2019
4:00 pm - 9:30 pm
88 Restaurant & Lounge
Categories No Categories
Join the 88 Restaurant & Lounge for our New Year’s Eve Premium Seafood Buffet!
Oven Roasted Salmon
Fried Oysters w/ Remoulade
Prime Rib Carving Station w/ Horseradish Cream Sauce
Corn on the Cob
Honey Glazed Carrots
Green Salad w/ Ranch, House Vinaigrette or Bleu Cheese Dressing
Prices are $34.95 per person and $21.95 for kids 12 & under.


The Supper Club is a unique, invitation only dining experience. If you are enticed by delicious food, lively conversation, with fellow food lovers, than this venue is something you don’t want to miss. The menus are inspired by seasonal foods, locally grown products, paired with adult beverages for each course.
If you consider yourself an adventurous diner, and are looking for an unforgettable experience, please email email@example.com to add your name to the invitation list. Please note that seating is limited at these events, and dietary needs cannot be customized.
7600 Jefferson St NE #2, Albuquerque, NM 87109
Breakfast is served until 10:30AM
(SEE POSTINGS FOR CLOSING FOR CATERED EVENTS)
Bistro Phone: (505) 369-1046
Catering info: (505) 934-3866


Search of Belarus hotels
National Tourism Agency
16.03.12 / The 46th International Tourism Fair, «ITB Berlin 2012», which took place from March 7 to 11 in Berlin, once again confirmed its status as the world's biggest tourism and services exhibition.
Links & publications
Delicious Ethnic Cuisine Dishes
Fragrant pork, stewed in pots with sour cream and mushrooms, fish soup from a pike, a potato dumpling with cracklings — all this is the Belarusian ethnic cuisine!
The most important vegetable on a table of the Belarusian is considered to be potato. More than 1000 dishes are prepared from it! Fried and boiled, stewed and mashed potatoes act both as garnish and as the basic dish. Even if you don't like vegetables you will not be able to refuse from Belarusian draniki, potato griddle cakes with special sauces, — they are so fragrant and copious!
Every possible salads are prepared from cabbage, carrots, beans. The seethed beans, with garlic and linseed oil is one of the most ancient Belarusian dishes.
You do not share vegetarian tastes? Then pay attention to dishes from pork which takes a special place in the Belarusian cuisine. There is a tradition in villages to stab a pig and do sausages in the beginning of winter, salt down lard and make polendvitsa — dried salty meat.
The most copious meat dish is machanka. It is pork or sausage slices fried beforehand, and then stewed in a pot with sour cream. Machanka is good with griddle cakes or oladushki which are dipped right in the pot. Mushrooms also enjoy great popularity. They are cooked in sauce, stewed with meat or marinated.
An integral part of any dinner is soup. It can be hot or cold. Hot mushroom krupenya will warm you in dank autumn evening not worse than a mulled wine mug. Holodnik, on the contrary will be pleasant in hot summer midday. Holodnik is a beet soup. Sorrel and two kinds of onions — ordinary and spring onions — are added to it, and plenty of sour cream.
Traditional Belarusian beverages are kvass, krupnik and krambambulya. If you wish to enjoy the national Belarusian ethnic flavour to the full, go and taste all of them. Kvass is prepared from birch sap and infused on grain crusts. Krambambulya was created by gentry representatives about 200 years ago. It is a strong alcoholic beverage, infused on spices. Krupnik is a "mix" of an extract from fragrant herbs, strong alcohol and honey. Bon appetit!
- 11.05.12 /
- 08.05.12 /
- 03.04.12 /
- 20.03.12 /
- 29.10.08 /
- 21.02.07 /


Mr Whippy is rarely around today. Unlike the days when he could frequently be heard driving down suburban streets, he now only occasionally pops up. He may appear at St Kilda beach from time to time, or sit in the car park at Brighton beach waiting for children desperately seeking salmonella. His truck is worn, off white, with pictures of the ice creams peeling off from too many years of sun exposure like that English woman who was on 60 Minutes because she was obsessed with tanning.
And that’s because deep down inside, Mr Whippy knows that he can no longer compete. He is not the king of the meals-on-wheels business anymore. His throne has been usurped by a new wave of pop-up food vans that have hit Melbourne over the past year. Through the use of Twitter and Facebook (our social media friends at their best once again), anyone can now like, locate and be fed by the new cool in fast food. Vans such as Beatbox Kitchen, Taco Truck, Gumbo Kitchen and Dhaba Curry are hitting the streets with a flair of gourmet flavour faster than you can get your take-away at Maccas.
Developed about a year ago, the vans update their locations daily via tweets or Facebook posts and then are inundated with hungry customers after they set up their grills. Trading strictly out of vehicles, the food is fresh and good quality. We’re not talking your average fast food outlet here; with Beatbox Kitchen frequently touted as having the best burgers in Melbourne, it’s Grab ‘n’ Go Gourmet.
Beatbox Kitchen and Taco Truck are probably the best known names of the ‘eat your food out of a truck’ trend. Both are owned by Raph Rashid, whose attention to detail is clearly evident in the menu of both vans. Beatbox Kitchen offers beef burgers for the meat eaters and ‘shroom’ burgers for the vegetarians (think a big marinated portabello mushroom instead of a beef patty) among other delights. Taco Truck offers its own delectables in an ingenious mixture of textures and flavours such as poppyseed mayo, along with fish tacos freshly crumbed in the van. The vans are easily recognizable too. Beatbox Kitchen? It looks like a Beatbox. Now if that’s not cool, then I don’t know what is.
Gumbo Kitchen and Dhaba Curry, both also about a year old, are for slightly more adventurous palettes. Inspired by a visit to New Orleans by owners Michael Cotter and Patricia Stanton, Gumbo Kitchen brings Cajun-style food to the Melbourne masses. That means a traditional ‘po boy’ – white bread stuffed with spiced deep fried shrimp or slow cooked beef with gravy, or both – as well as the van’s namesake, gumbo stews: lots of flavour, lots of spices, and lots of stuff in it. If Louisiana jazz doesn’t do it for you, search for one of the Dhaba Curry trucks instead. With a choice of six different curries and an extensive entree menu, Dhaba Curry has apparently taken their Kyneton restaurant and given it wheels.
The trucks hang around Brunswick, Carlton and the like; keep an eye out on their respective twitters to get exact locations. They also make regular and well-received appearances at music festivals like Falls, Meredith and Groovin’ The Moo.
The cool thing about these new age food vans is that they are pushing the envelope of what can be considered ‘fine dining’. The food van trend is turning gourmet food into something you can eat out in the open with your mates, without having to shout over a bad music loop at a restaurant or forking out a small fortune. If you’re feeling like a good feed, then check out the next stop for a van, grab a picnic rug and throw yourselves a spontaneous (and delicious) picnic lunch. And if you see Mr Whippy, maybe bring him a burger. He’s probably hungry.


Beef and Homemade Noodles
Approximately 3 pounds of Roast (you can use any kind of beef, roast, sirloin, meat that you like to use). Fill pot with water just covering meat. Continue to add water as needed.
Beef and Homemade Noodles
Salt/pepper, Onions, garlic
Celery, carrots (if you like)
Flour and Eggs – Note: noodles must dry for approx 6 hours before they are usable
2 eggs and approx 2 cups flour
On cutting board pile flour and make a hole in middle to put eggs. Take a fork and mix egg and flour together till it becomes a ball. Knead mixture into ball with flour until it is dry enough to roll out on board and let dry. Roll noodle dough thinly (as thin as possible). Once dough is rolled out fold in ½ and ½ again and then cut (hint: flour knife blade so noodles will not stick to knife as you cut them) noodles on a slant approx 1/8 of inch wide. Mix and pick apart noodles with flour so they have flour to absorb as they dry. Let dry. Drying process may take up to 6 hours depending on room temp and thickness of noodles.
Now you’re ready to add noodles to your meat. Add water to approx 2 inches over meat and bring to a boil. Add noodles a few at a time into meat and cook mixture for approx 10 minutes.
Flour on noodles will thicken gravy, but if you want it thicker add some cornstarch to gravy till it is the way you like it. Just a little at a time!
- - -
Pope Benedict XVI's Prayer Intentions for January 2013
General Intention: The Faith of Christians. That in this Year of Faith Christians may deepen their knowledge of the mystery of Christ and witness joyfully to the gift of faith in him.
Missionary Intention: Middle Eastern Christians. That the Christian communities of the Middle East, often discriminated against, may receive from the Holy Spirit the strength of fidelity and perseverance.
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InSinkErator becomes a Supplier Partner
Inventor of the world’s first ever food disposal unit, InSinkErator®, has joined our Supplier Partnership Programme.
Inventor of the world’s first ever food disposal unit, InSinkErator®, has joined the ArtiCAD Supplier Partnership Programme with the aim of bringing its products to the attention of independent retailers.
InSinkErator® UK, a business unit of Emerson, is the UK and world’s largest manufacturer of food waste disposers and the clear global market leader. Food waste disposers divert around 20 per cent of household waste away from landfill and have been shown to have a smaller carbon footprint than kerbside collection. InSinkErator® invented the food waste disposer over 80 years ago and today, manufactures a wide variety of models, designed to suit different family sizes and home cooking needs. An InSinkErator® food waste disposer is a sustainable asset for the modern home, which can be neatly hidden under the kitchen sink.
In 2007 InSinkErator® launched a brand-new product, the Steaming Hot Water Tap, which delivers filtered, steaming hot water on demand. The InSinkErator® range of steaming hot water taps has achieved approval from WRAS (Water Regulations Advisory Scheme).
Click here to read more about the partnership between ArtiCAD and InSinkErator.
The latest InSinkErator catalogue is now available to download from the Members Portal. Click here to gain FREE access.


Did you know Whole Foods Market is one of Fish Tales: Around Westchester’s sponsors?
As the pacemaker for sustainable choices in our daily lives, Whole Foods was a natural partner for Fish Tales’ educational outreach programs. Their sponsorship is helping ArtsWestchester and R.A.R.E
This week, the leader in organic, all-natural and sustainable foods made a big announcement:
As of Earth Day 2012 (that’s this Sunday!) Whole Foods Markets will no longer carry “Re-Rated” wild-caught fish.
What does this mean?
“Red ratings typically suggest that the fish is overfished or caught in ways that harm other marine life or habitats.”
In other words, Whole Foods will only carry fish that is raised/fished in ways that will sustain the future of the species and Earth’s water ecosystems in general.
Thanks Whole Foods!
As a shopper, this means you won’t be seeing the following red-rated species in your White Plains or Yonkers Whole Foods:
- Atlantic Halibut
- Grey Sole (Atlantic)
- Octopus (all)
- Skate Wing
- Swordfish (from specific areas and catch methods rated “red” by our partners)
- Trawl-caught Atlantic Cod
- Tuna (from specific areas and catch methods rated “red” by our partners)
- Imported wild shrimp
- Rockfish (only certain species)
You can read more about Whole Foods’ commitment to a sustainable planet and their decision to remove red-rated wild-caught fish from their stores: HERE.