3 bean white chicken chili is hands down one of my kids’ favorite soups—really, one of their all-time favorite meals! I can always bet on smiles at the table when this soup makes an appearance because it’s such a crowd-pleaser in my home!
Beans: Dry or Canned?
You’ll noticed with this recipe, I’ve given you the option to use either canned or dried prepared beans. I personally recommend you use dried beans that you’ve prepared. I know, I know…they’re not as convenient as picking up a can of bean at the store (which I’ll admit, I’ve done on occasion to cut corners), but they aren’t that hard with a little pre-planning either.
Hear me out…
- You’ll save big bucks with dried beans. Not that beans are an expensive food, but with all of my growing boys who can eat a lot of food it adds up to quite a bit of savings over the course of the year. Depending on the cost of beans, canned beans cost anywhere from 2-3 times as much as their dry counterparts.
- They’re better for you. There aren’t what I’d call huge nutritional benefits on this one. When you’re making your beans at home you’ll skip any preservatives that have been added to keep your beans fresh and lots of extra added salt (not that I have a problem with salt…as long as it’s real salt). If you just need to cut corners, this is one place you could certainly do it, but they really aren’t hard to make!
- Dried beans you prepare at home, taste better. They just do. Really folks, there aren’t too many pre-cooked and packages that taste better than their home-cooked counterparts.
Here’s my (not so original) shortcut for saving time time dried beans…I usually cook up several pounds of beans at one time and then freeze them in quart size freezer bags. This makes beans (nearly) as convenient as the canned beans. Just pull out of the freezer and thaw. Easy peasy!
This recipe it calls for 3 different types of beans: navy beans, great northern, and cannellini. If you don’t have any pre-cooked I can see how that might seem terribly inconvenient to cook all 3 different types of beans just for this recipe. If you’re doing just enough for just this recipe, you can just prepare them together or just use one type of bean (it won’t ruin the recipe…I promise).
You might notice an ingredient you’re not too familiar with in this recipe. It’s used to help thicken the soup recipe (we enjoy thicker, heartier soups). Don’t have it on hand? No worries—you can use your favorite thickening agent you do have sitting around.
But I like this ingredient for several different reasons. Glucomannan is a dietary fiber derived from the konjac root. And it’s one of my new favorite grain-free thickeners. Why? It works well. And it has health benefits!
- Because it’s super lower calorie but high in fiber, some people find it helps with their weight-loss endeavors as it helps keep them full for longer.
- It’s a prebiotic food. This means, it helps feed the probiotics (good bacteria) in your gut! All too often we just think about the probiotics, but to maintain good gut flora, we need the prebiotics too.
- Glucomannan often helps those who have trouble with regularity. This shouldn’t have you running furiously for the bathroom, but it can help keep your bowels moving regularly.
- There’s quite a bit of evidence suggesting that regularly consuming glucomannan can help with a number of ailments, like high cholesterol, diabetes and insulin resistance, and more. You’d need to check on therapeutic doses if you wanted to pursue these benefits.
Let’s get to the 3 bean white chicken chili recipe…
3 Bean White Chicken Chili
- 2 tablespoons coconut oil or lard
- 3 cups cubed boneless chicken I used thighs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 whole onion chopped
- 4 cloves garlic minced
- 8 ounces green chilies 2 4-ounce cans
- 6 cups chicken broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon white pepper
- 3/4 cup great northern beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
- 3/4 cup navy beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
- 3/4 cup cannellini beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
- 3/4 cup heavy cream
- 1 teaspoon glucomannan powder alternatively you can use corn starch, flour, or other thickening agent
- Monterey Jack Cheese and/or Queso Fresco crumbled
- Sour cream
- Chopped avocado
- Finely chopped jalapenos if you like a little kick!
- In a bowl, season chicken with garlic powder, 1 teaspoon of salt, 1⁄2 teaspoon of black pepper. Heat oil in a 6 quart dutch over medium high heat. Add chicken and brown slightly. Lower heat to medium, cover, and cook for 20-25 minutes, or until chicken is cooked through. Once chicken is cooked, remove from the pot.
- Raise heat to medium high and saute onions for 2 minutes, add in minced garlic and cook an additional 30 seconds. Add chopped chilies, broth, and seasonings. Mix well, add in chicken again. Cook for 30 minutes.
- Whisk the glucomannan powder with 2-3 Tablespoons of cold water in a small bowl. Slowly pour into your soup while whisking. The soup should thicken nicely over the next several minutes. If you'd like a thicker soup, use a bit more glucomannan powder (remember, a little goes a long way!)
- After the soup has been thickened to your desired consistency, turn the temperature down to medium-low and add the cream and beans. Cook for an additional 10-15 minutes until the beans are cooked through.
- Serve and add the garnishes your family most enjoys!
More recipes containing beans for you to try!


photo credit: Tamara Fleming Photography
I was introduced to ‘mompreneur’ Djenaba Johnson-Jones of Hudson Kitchen this past November during the first Midnight Market (http://tinyurl.com/jponulp) and I was immediately impressed. Her perseverance and determination is inspiring. She’s the perfect example of looking around and identifying what is missing in the local community and doing something to fix it.
Upon being laid off from her corporate gig in marketing and business development, she decided to take the opportunity to go after a dream — becoming a personal trainer and starting her own fitness and food concierge service. After becoming certified and acquiring a few clients, Djenaba had hoped on finding a location to begin her meal preparation delivery service but unfortunately she was not able to do so.
Rather than letting that take her down, she came up with a new goal she knew would be beneficial to the growing food business in Jersey City. After struggling to find the resources and information to start her own health and fitness company, Djenaba launched Hudson Kitchen in July of 2015, which is a kitchen incubator, devoted to the development of early-stage catering, retail and wholesale food businesses.
In March 2016, she hosted the first ever ‘Table Talk Live’ networking event, which was open to food entrepreneurs and the press. With 75 food entrepreneurs on hand and industry professionals in attendance, guests benefited from panels such as, “Finding Your Mix: Following Your Dreams as a Food Entrepreneur,” which included local food entrepreneurs: Dawn Pascale, founder of OM Sweet Home, a specialty bakery focusing on plant-based and gluten-free desserts and cakes; Alysis Vasquez, executive chef and owner of Chilltown Kitchen, a Jersey City Chef Collective & Pop-Up Supper Club; Eddie Cotto, Jr., executive chef and owner of ME Casa Restaurant and Catering; Lloyd Ortuoste, co-founder of Baonanas, an artisanal banana pudding company.
Using her background in marketing, Djenaba’s first networking even was a hit, which of course prompted a second Table Talk Live event back in June, titled “How to Market on a Budget”. This past Septembers Table Talk Live event was a speed networking event, where 25 food entrepreneurs got 6 minutes with each of the 17 food experts in attendance.
This was a great collaboration, with some of the food experts being local grocery store owners and buyers for Whole Foods. These events are now part of a quarterly series. The latest Table Talk Live event was held on December 8th.
In addition to their very successful networking events, Hudson Kitchen also hosts workshops for food entrepreneurs. Past workshops included, “The First 10 Steps to Starting a Food Business” and “Pricing Food Product for Profit”.
The upcoming workshop, which is going to be a 7-class series, begins January 24, 2017. Titled, “From Concept to Farmer’s Market in Four Months,” the idea is to help future food entrepreneurs get into the 2017 farmers markets, which begins in May. You have the option of taking all 7 classes or as many as you’d like. All information can be found here.
She’s determined to help future entrepreneurs avoid the same setbacks she did and hasn’t stopped pursuing her initial dream — in 2017, Djenaba will be opening a communal kitchen location, that will be shared by local food businesses in need of food preparation space. For more information, visit http://www.thehudsonkitchen.com/.


Order food online in Edinburgh. It's easy, fast and convenient Try our online website which contains all our takeaway menu. We are located at 281 Leith Walk, Midlothian, Edinburgh. Order online your favourite great tasting burrito with black beans, burrito with pinto beans, fajita burrito, burrito bowl, quesadilla, soft tacos and Much more and get a fast home delivery service.
Our Delivery service is fast and the food you ordered will be at your door in no time.
Here at Los Cardos we are constantly improving our service and quality to give our customers the best experience which is why we are now proud to offer this fantastic online ordering website. You can even pay online and get your favourite food delivered in no time to your home in Edinburgh.
Los Cardos in Edinburgh is offering great fast food at affordable prices. Order your favourite fast food online in Edinburgh only here at Los Cardos. Please feel free to browse our website and to order online. You will be able to get up to date prices and special offers online. Thank you for visiting Los Cardos in Edinburgh. We hope you enjoy our online ordering website and your food.


This stuffed mushroom recipe requires only three ingredients, takes a few minutes to make, and tastes delicious. Tasty and savory, there are sure to be no leftovers when you make these bacon and cheese stuffed mushrooms! They’re perfect for entertaining — serve these delectable stuffed mushroom caps at your next party as an appetizer or
No matter your personal wellness goals — to eliminate pain, overcome illness, or improve your overall health — we provide you with the latest information and chiropractic updates to help you balance your health.'
Latest Articles from our Team
These no-bake, high-protein, high-fiber nut bars are a cinch to make and easy to take along wherever you go. Made with our Grass-fed Whey Protein and sweetened with stevia, these healthy energy bars contain no added sugar. For an extra tasty treat, these protein bars can also be enjoyed with an optional chocolate topping. Fuel
Searching for a healthy, gluten-free pizza option? Look no further! Just because you’ve ditched grains doesn’t mean that you can’t enjoy pizza. Try out this easy and delicious cauliflower crust and make a tasty vegetarian pizza for your whole family! You just might like this cauliflower pizza crust better than the original.
Kids love chicken nuggets and chicken tenders, but store-bought or restaurant chicken nuggets aren’t usually a healthy option. Some brands may be made with organic chicken, but are typically breaded with wheat breadcrumbs.
This Caribbean-style chicken has a spicy kick to it, and is sure to impress your family and dinner guests alike. Because it’s made with common ingredients, this Caribbean chicken recipe is easy to make often. It’s hard to believe something so good is so easy!


1. The garlic separator has high degree of automation, high production efficiency, saving time and labor and labor. 2, environmental protection, energy saving, no pollution to the environment, no waste of raw materials. 3, stainless steel manufacturing in line with national and food machinery requirements. 4. The appearance of the equipment is exquisite and generous, the internal structure is compact, and the floor space is small and convenient to use.
The garlic separator can produce 2000-3000 kg per hour, and can automatically filter the processed garlic cloves into 4 grades. The quality of the processed garlic cloves fully meets the sowing requirements, and only 2 kWh per hour. The automatic garlic splitting and peeling machine has the advantages of fast splitting, low cost and no harm to garlic. It provides great convenience for the wide garlic farmers, greatly improves the efficiency of the garlic splitting, saves the labor cost, and shortens the garlic after the splitting. The storage time, which improves the sprouting rate of garlic sowing, is a good member of the garlic planting machinery and a good helper for the wide garlic farmers.
The above content is the reason why the use of the garlic separator is so good. After reading the introduction of our automatic garlic peeling and peeling machine manufacturer, we have a better understanding of this equipment. I believe that this kind of equipment will be used in many occasions except for processing factories and restaurants. Let us wait and see.


The Chopped Leaf is a leading restaurant brand that believes flavour should not be sacrificed when fueling on-the-go, and that food plays a key role in living a balanced and fulfilled life. Our chef designed menu is always made using fresh ingredients with bold, wholesome and delicious flavours.
Born on the shores of Okanagan Lake in Kelowna, BC, The Chopped Leaf is expanding its reach across Canada and the U.S. with one goal in mind: to make you feel good after you eat. We want to welcome you as you explore the possibilities of working with us as a Franchisee.
Like you, we believe freshness and flavour go hand-in-hand, and nutritious meal options play a vital role in maintaining a balanced life.
Like you, we are leaders in the fresh food industry and encourage better-for-you choices.
Like you, we want to inspire the community to cherish fresh and delicious food.
Join us. And let’s grow together and celebrate a brand dedicated to feeling good after we eat.Franchise Inquiry Form
Click below to take a virtual walk through our restaurant:View Tour
The goals of their campaigns and innovative concepts are to increase brand awareness and drive sales.
An extensive three-week training program will provide you with knowledge and hands-on experience to operate your restaurant and lead your team.
24/7 IT support ensures you and your business receive any help you may need to ensure your business runs smoothly.
Our operations team has a support line to answer any inquires, will conduct regular store visits to provide assistance, and work with suppliers to reduce your costs.
Our design and construction professionals will walk you through each construction process and review all quality standards and design with you for peace of mind.


Delmont, PA Restaurant
Spaghetti & Steakhouse
Spaghetti & Steakhouse in Delmont, PA is a restaurant that offers a delicious selection of American and Italian cuisine. Catering services are also available. Come check out our Hot Rod Lounge where we offer weekly bar specials. Come check us out.
Learn More About Spaghetti & Steakhouse:
- Tomato basil wraps
- Kid’s menu
- Side orders
- Steak and ribs
- Chicken, seafood, veal
See our menu to order carry out. *Prices Subject to Change.
Call Spaghetti & Steakhouse today at 724-371-8566 for all of your Delmont, PA restaurant needs.
Hours of Business:
Monday: 4:00 PM – 9:00 PM
Tuesday – Sunday: 11:00 AM – 9:30 PM
Hot Rod Lounge hours:
Sunday – Thursday: 11:00 AM – Midnight
Friday and Saturday: 11:00 AM – 2:00 AM


DESPITE their latest figures for surplus food redistribution in the UK showing a sustained rise, climate action NGO WRAP warns that nearly 200,000 tonnes of the UK’s food still go to waste each year.
In July, WRAP released its Surplus Food Redistribution in the UK 2015 to 2021 report which showed that the amount of surplus redistributed in 2021 was over 106,000 tonnes, worth over £330 million.
It also shows that, since UK-level data was first reported in 2015, overall levels of redistribution have increased over three-fold.
“It’s devastating to see how much food continues to be wasted from supply chains when so many people are struggling to afford the basics, and food redistributors say they can take more,” said Catherine David, Director Collaboration and Change at WRAP.
“Whilst we welcome the increased amount of food being redistributed in the UK, we know there is a huge amount of good food – 200,000 tonnes of it every year – that could be feeding people. Wasting food also feeds climate change, as all the resources taken to produce the food are thrown in the bin with it.
“We urge all food businesses and their suppliers to adopt our guidance on redistribution as a priority and help more food get to the people who need it. The surplus food is there, and there is so much more that could be saved at this difficult time for UK families.”
Redistribution has more than tripled since WRAP first reported figures in 2015. An estimated 426,000 tonnes of surplus food worth more than £1.3 billion has been saved from wastage – the equivalent of more than a billion meals in six years.
Photo caption: A Tesco store displaying discounted food prices to avoid food waste


Tonight after dinner I really wanted something chocolate. Okay, if I’m honest just about all the time I want something chocolate, but tonight I decided to actually make something chocolate. Usually I would just beg Jeremy to go get me something, but since we finally got a TV stand and bookshelf that we’ve been needing delivered today, and they needed to be assembled, I decided that I’d better let him do that instead. So, I pulled out a recipe for a great, super quick and easy standby that I actually haven’t made in quite a while: no-bake chocolate cookies. These are yummy, and if you’re a really creative thinker you can convince yourself that the 2 cups of sugar and stick of butter don’t really count against you, because hey! they also contain whole grain!!! I realize I’m getting way off topic here (check the title to see what I’m supposed to be blogging about) but I’m thinking someone out there probably wants this recipe:
No-bake Chocolate Cookies (with Whole Grain!! *grin*)
2 cups sugar
1/2 cup milk
3 Tbsp. cocoa
1 stick butter
2 1/2 cups oatmeal
1 tsp. vanilla extract
1/2 cup peanut butter
Mix 1st 4 ingredients & bring to a boil. Boil for 2 minutes. Remove from heat and add oatmeal, peanut butter, and vanilla. Mix well, then drop on foil and let cool.
Really, I let them cool just enough to not burn my tongue (too badly) when eating them. I also scoop out a little before adding the PB so my Jonathan, who is allergic, can have some, too. The kiddos loooove these.
So, back to the title. After serving the boys, I went back into the kitchen to clean up. Joshua, my 9-year-old, came in a few minutes later and we had this conversation:
Joshua: “Mommy, I love those cookies. They are my favorite!”
Me: “I’m glad you liked them. I guess I should make them more often.”
Joshua: “When I grow up, will you give me the recipe?”
Awww, I’m thinking, he wants to make my cookies! I’ll give him the recipe NOW! We’ll make them together some time! How sweet!
Then he adds…
“I want to give it to my wife so she can make them for me, too!”
Gotta love it!! (I think!)


Posted on Jun 4, 2018
Juice and Jazz Café 2018 Book Club
Cuz by Danielle Allen
March 15th, 2018
Discussion begins at 6:30pm
The leaves are changing colors and so is our menu! Check out our Maple Iced Latte. Iced Spiced and Everything Nice!
- Aquila KMy new favorite juice and smoothie spot. I got the #1 juice with watermelon, pineapple, apple and ginger it was soooo good and refreshing I also had a salad (can't remember the name) with watermelon, mint and feta, very tasty! But even more important to me than the delicious food and beverage was the GREAT SERVICE and nice vibe! Keep it up, there are lots of places in the area now to get decent smoothies or juice, but your service definitely sets you apart, I hope it never changes! Thank you!
- Sarah KBest place for coffee before court, that's for sure, but a fantastic café in its own right. Staff was friendly and efficient, coffee and chai were excellent. I hope they get to host more events, because the vibe is warm and welcoming.
- Scott OThis is such a great place. Smoothies & fresh juice are out of this world amazing. The acai bowl, while still amazing, could have been frozen more, but that's my personal preference. I loved the paper (instead of plastic) bowl it can in.


The recipe I will share with you today is sweet and sour chicken with boiled rice. Quite easy to make and very tasty.
I served it with boiled rice but I tried it with noodles before and it's just as nice :-)
INGREDIENTS: serves 4 about 1 syn per serving on Extra Easy
- 4 chicken breasts diced
- 1 large onion chopped
- 2 garlic cloves crushed
- 1 large red pepper chopped
- 3 carrots finely sliced
- 1 tbsp cornflour
- 1/4 tsp Chinese 5 spice
- 4 tbsp tomato puree
- 1 tbsp white wine vinegar
- 4 tbsp light soy sauce
- 150ml chicken stock
- 400g fresh pineapple flesh, cut into bite-size pieces
- 2 spring onions to decorate
- Spray a pan or a wok with Frylight (cooking spray). Place the diced chicken breast and fry till brown. Remove and put on a plate.
- Spray some more cooking spray to the pan and add the garlic, onion, pepper, and carrots. Fry for about 5 minutes.
- Add the chicken to the vegetables and fry for a couple of minutes.
- In a separate bowl mix 2 tbsp of water with cornflour, wine vinegar, soy sauce, tomato puree and stock. Add it to the pan and cook it for a few minutes till the sauce thickens.
- Remove from the heat and add the pineapple.
- Serve with boiled rice or noodles and decorate with finely slices spring onion.
- Enjoy your meal.
My family loved this recipe. I added some hot chilly pepper to mine as I loooove spicy food!!
Please, do send me pictures if you make this recipe. I will definitely be making this again, next time with noodles :-)


This post may contain affiliate links to products I believe in. Please know that the nutritional information for my recipes is provided as a courtesy I cannot guarantee its accuracy. Also, I am not a doctor or medical professional and nothing on this website should be construed as medical advice.
This Healthy Mocha Frappuccino Recipe is nutritious and easy to make at home! You can make it with or without coffee based on your preference.
For a long time, my go-to drink at Starbucks was their Mocha Frap. Sometimes I’d switch it up a little and go with a Caramel Frap when I wanted something sweet and really indulgent. However, Mocha has a special place in my heart. But we all know that Starbucks can get pricey if you make it an everyday habit. And also, those drinks are super high in carbs and sugar! I wanted to come up with a homemade version that’s every bit as delicious, and much healthier.
With how much I love frappuccinos, I wanted to come up with a healthy recipe that I can feel good about drinking. My frap is made with nutrient-dense real-food ingredients, and is pretty low in sugar. Additionally, I give a keto friendly option!
Starbucks Frappuccino Calories
According to Starbucks, a tall (that’s the small size) Mocha Frappuccino Blended Coffee has the following nutrition information:
- 290 calories
- 11g fat
- 44g total carbohydrates
- 1g fiber
- 42g sugars
- 4g protein
Does a Frappuccino Have Coffee?
At Starbucks, the creme-based frappuccinos do not have coffee. However, there are several coffee-based frappuccinos, such as Mocha, Java Chip, Espresso, White Mocha, etc. My Mocha Frap recipe has the option to add coffee if you want.
Mocha Frappuccino Recipe
I kept the ingredient list as simple and as clean as I could here. I wanted to use ingredients that most people already have on hand or can find easily. And because we all like options, I give the option to make this drink with or without coffee. I don’t know about you, but I try to limit my caffeine intake after 2pm! (A girl’s gotta get a good night sleep.) Here’s what goes into my recipe:
- Unsweetened runny almond butter
- Unsweetened cocoa powder
- Pure maple syrup
- Liquid stevia
- Pure vanilla extract
- Plain unsweetened almond milk
- Coffee (optional)
- Ice cubes
- Toasted sliced almonds
More Healthy Homemade Frap Recipes to Try:
If you made this recipe please let me know in the comments below and let me know if you enjoyed it! Don’t forget to follow me on Instagram, Facebook, Pinterest, and Twitter @firstworldgirlz and subscribe to my YouTube channel firstworldgirlz! xoxo
Healthy Mocha Frappuccino Recipe
- 2 tablespoons unsweetened runny almond butter
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 10 drops liquid stevia
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
- 1/3 cup plain unsweetened almond milk
- 1/3 cup strong brewed coffee cooled
- 1 cup ice cubes
- 1 teaspoon toasted sliced almonds for garnish
- Add the almond butter, cocoa powder, maple syrup, stevia, vanilla, salt, almond milk, and coffee to a blender and process until smooth.
- Add the ice cubes and pulse until the mixture is thick and creamy.
- Pour into a serving glass and top with the almonds.


filed in Personal on Sep.12, 2008
Today I will talk about a particular tea bar that I go to and how I am redesigning their menu. I have been going to this tea bar for a few months now, and I rather like the place; the selection is great, and it has a lot of character. However, their menu has some things which would make some people who are visiting the place for the first time take pause and reconsider giving business to the place. Read more about it after the jump!
As of right now, they have a 18″ x 12″ menu on colored cardstock with various teas that they have for sale. Each tea has where it comes from, a description of the tea itself, and a rating from one star to three stars (rare). I have discovered, after speaking with the owner of the place about how people order, that they tend to think of the ratings as some sort of status symbol; some people must order three-star teas, even if they do not actually know the meaning behind it. In addition, nobody seems to ask or wonder where a tea is from, or what estate the tea is cultivated in.
To wit, the current menu has some good things surrounding it, though; the owner of the tea bar wrote fairly accurate, short descriptions of how each of the teas she serves on the menu taste; but, the menu in its current incarnation has some problems with it that need to be worked on (hence the redesign).
- Typographical errors: the menu was not proofread before being brought to print, so there are some errors that have since been fixed.
- Pricing errors: the price list that has been placed on the menu has since been altered. However, customers don’t seem to notice that.
- Missing items: some items on the old menu are no longer carried by the tea bar. In addition, there are many new menu items that have not yet made it into the menu.
- Misleading information: there seem to have been some things added to the menu prior to printing that the owner did not intend - namely, extra ‘fluff’ text in each of the menu sections that have not been proofread or verified by anybody other than the person who brought the file to the printing press.
In general, I am attempting to keep the new menu with the same feeling as the old one; the margins, paper size, and how the menu is laid out remain fairly similar. It has since been proofread and revised with the assistance of one of my roommates, a professional chef willing to lend some time, and the ‘fluff’ has been removed.
I have not necessarily done a restaurant-style menu before, so this is a new experience for me; however, looking at how many successful franchises organize their menu has given me some inspiration. I have found that choosing the right font was a somewhat difficult task; in addition, grouping the menu items in such a fashion without causing confusion to a reader has also proven a challenge. I think, however, I am on to something; the ‘fluff’ text is going to be rewritten, and possibly, a few choice quotes about teas may be placed in there instead.
I still have work to do on the menu, but in terms of layout, it might be considered complete; however, with the new items, it may be altered into a booklet format instead of the large double-sided menu that it is right now. If you would like to see the menu in its current incarnation, it is available elsewhere on the website - see the sidebar and look for “Tea Menu“.
I’m hoping I can get this menu finished by next week - there are really no set deadlines, but I’m trying to give myself a goal so I don’t keep delaying working on it.


Tia's Easy Breakfast for Eight
1 c. milk
1/2 c. flour
1 t. baking powder
1 sm. cream cheese (3 oz.)
(1) 8 oz. cottage cheese
1/4 lb. butter
1 pkg. shredded jack cheese (2 cups)
Mix eggs, milk, flour and powder with beaters until smooth.
Grease or ‘PAM’ 13x19 inch baking dish. Spread cottage cheese on bottom and sprinkle Lawrey’s salt liberally over. Sprinkle shredded jack cheese on top. Cube butter and cream cheese and place on top. Cover with egg mixture.
Bake at 325º for 1 hour or until set.
Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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Food at Camp
Campers need to bring their lunch and two snacks daily. We do not mandate what individuals bring in their own lunches, however, in order to observe all dietary, allergy, and health issues, children are not permitted to share food brought from home. We provide a nut-free area/table for lunch. Your camper’s groupmates can certainly join your camper if they do not have nuts or traces of nuts in any item in their lunch. Campers who forget their lunch will be provided one lunch by the camp office at no cost. Any additional lunch provided will be charged to the family at $7 per lunch.


Everyone needs a creative outlet! Some of us just find that outlet in starting a food blog.
Hey! I’m Megan Winkler.
I’m a Pinterest and blogging expert, a mom, and I’ve got the munchies (not that kind of munchies). I love food. I always have and what better way to explore my love of all things culinary than here on my blog.
Why Martinis & BBQ?
Well, “Coffee & Tacos” was taken. Ha!
Seriously, though, I love to go to fancy martini bars AND hole-in-the-wall barbecue joints…and everything in between. So that’s what you get here: the fancy pants stuff and the mom & pop stuff.
I also share recipes and kitchen misadventures with you. Most of the food that comes out of my kitchen is relatively low-carb and usually gluten-free. We just feel better when we eat this way. When we’re eating out or traveling, though, sometimes those ideals slip.
I’m stoked you’re on this blogging journey with me!
Want to find out more about what I do to help women build their businesses without stress or losing their sanity? Hop over to my website: MeganWinkler.com


Discover Hidden Miraflores: Explore local charm away from typical tourist spots.
9 Local Restaurant Tastings: Delight in diverse culinary experiences.
Offbeat Tour with a Friend: Venture beyond usual routes for a unique exploration.
This tour is an amazing opportunity for anyone who loves to explore and taste different flavors. You'll be blown away by the unique and carefully planned activities we have in store for you. Starting with at Terrua, a cozy coffee shop where you can relax and enjoy a cup of freshly brewed Peruvian coffee, then the Chicharrones tasting! We'll take you to a small local restaurant where you'll get to savor this delicious traditional pork sandwich. Visit to a local market, you'll get to experience the sights and smells of Peruvian cuisine at its best. Then, we'll treat you to a taste of the world famous ceviche, a seafood dish that's sure to leave you wanting more.
But that's not all. For those with a sweet tooth, our next stop will take you to a small local bakery called "Lucas," where you'll be introduced to some of the most delicious desserts you've ever tasted. And just when you thought it couldn't get any better, we'll make one last stop for some churros at Manolo's on the way back to Kennedy Park.
With this tour, you'll get the perfect combination of fun and learning, as you explore the culture and flavors of Peru.


In addition, fruits such as apples, bananas, oranges and kiwis work well. Any or all of these fruits should find their way into the soccer player diet because they have numerous health benefits. Apples are a great snack and should be on every athlete’s menu. High in Vitamin C, fibre and a wide variety of antioxidants.
Protein is responsible for muscle growth, and carbohydrates are the main source of the energy players need to get through strenuous strength training workouts, grueling soccer practices and games...
More Soccer Player Food images
Soccer Player Menu #1 Soccer Player’s Breakfast. Whole Grain cereal like Wheaties; Milk, 1% lowfat; Bagel, Honey; Orange juice; Soccer Player’s Lunch Menu. Whole grain bread, 2 slices; Peanut butter; Jelly; Fruit yogurt; Pretzels; Soccer Player’s Pre-Play Snack. Apple; Graham crackers; Soccer Player’s Dinner. Chicken breast; Rice; Broccoli; Dinner rolls; Soccer Player’s Desert
A soccer player diet should consist of foods that are rich in carbohydrates, proteins, healthy fats like Omega 3s and 6s and vitamins like B vitamins (B1, B2, B3), Vitamin C, Vitamin D. The main issue with most diets is the lack of protein necessary to build muscle for high-intensity workouts or long games.
Examples of great pre-game meals for soccer players could be…. Baked salmon, quinoa (1 cup or 1-2 fists), spinach side salad, ¾ cup pineapple. Oatmeal (1-2 cups), toppings of choice (nuts, dried fruit, flax, almond milk, cinnamon), fruit salad (1 cup), 4 oz. OJ.
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Soccer players should aim to make 60-65% of their diet carbohydrate, with an emphasis on fresh fruit and whole grains such as brown rice and pasta, wholemeal bread, potatoes and high fibre cereals. About 20- 25% of total calories should be in the form of fat.
Ranch dressing mix flavors this easy dip packed with shredded cheese. It’s the perfect football food when paired with pretzels. Be forewarned, though—it’s hard to stop eating once you’ve started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I’ve taken it to many parties and I am always asked for the recipe.
Ideally, a soccer player should get 55 percent to 65 percent of total calories from carbs, 10 percent to 15 percent from protein and 25 percent from fat. To maximize the nutritional benefit of...


Well, good morning again...why do I say again? Because half way through my blog, the computer decided to update and I lost my blog. That is the most frustrating thing...ever!!!
I wish something would pop up on the screen you are working on and tell you so you can quickly save!
Well, here I go again. I have been so fortunate to have my friend/daughter staying with me for a couple of days. I so look forward to her visits. They go by so quickly and yet I cherish every moment. Well, this visit out, one of the things that we did was go through my mother's handwritten recipe books in search of some recipe's I must tell you that this turned out to be so much more than an ordinary search. This is the first real time that I have been able to go through these books on a real level since receiving them after my mother passed away....almost 5 years ago. Every page that I turn, there was my mother. Her scent permeated each page. It is amazing to me that that scent is still trapped in those pages. As I looked through water filled eyes upon one recipe after another...I noticed how good she was about keeping them all. She labeled who's recipe's came from who. My Grandma's recipe's, my aunt's and so forth. I inhaled her as I carefully turned page after page. There was a funny moment as I stared at her handwriting, thinking about all the years anyone that knew her, complained about her horrific handwriting! We were always handing each other pages she had written trying to figure out the words and yet, here in this book, they were the most priceless gifts! MY MOTHERS handwriting, her smell, she was there....right there with me.
The next morning, I took from the refrigerate that items needed to prepare Grandma's bread with my friend/daughter. This was something she really wanted to learn and I had made sure I purchased some fresh yeast in advance to do this with her. After a wonderful breakfast of malt waffles and fresh strawberries with homemade strawberry sauce. We began the bread making process. Now I walked her through each step, allowing her to understand not only the way it looked but also how it felt, step by step as we kneaded the dough, adding a little flour at a time until it was just the right texture. I explained how when she lifted the dough, it needed to feel light and airy and not heavy and doughy. We then placed it in the unheated open to rise. We were then off to our crafting. I have been teaching her to use the sewing machine, and she is making a rag blanket. I of course went and returning to painting. After the hour and a half, I took her back to the oven to gaze upon the risen dough. I then proceeded to have her punch it down and learn to knead it again and then to butter up the pans, cut and roll the dough and place it in the pans and then back into the oven for it's second rise. We cleaned up and then back to crafting. We stopped to have some lunch and then it was time to butter up the dough and turn on the ovens. The aroma was amazing. She had never smelled fresh bread baking in the house. Can you imagine that? Funny how when I look back in my memory bank...that was an every day occurrences growing up and when for many of the years of my children's lives, I made bread almost on a daily basis. Well, I must say, the aroma was amazing, even when you have smelled it a million times before. When the breads came out of the oven and after a very short cooling time, we removed the bread from the pans to rest and cool. I could tell how anxious she was about having a slice of that bread...and to be honest with you...so was I. After 30 minutes, I sliced us each a slice and smeared it with butter. I could tell on her face just how thrilled she was. She said she had never tasted bread that good....ever! I new she must have meant it because she had 4 slices! LOL. I was so pleased!
So to surprise her even more...for dinner, I decided to teach her to make my grandmother's potato dumplings in bacon, onion and cream sauce. Step by I taught her how to grate the potatoes and onions, how to make the dough and drop it in the boiling water. I then fried up the bacon and onions and added the dumplings and cream and spices. I then took and wrapped chicken up in bacon and baked it. What a wonderful dinner from my past. I have never been able to find any restaurant that make anything even close to Grandma's dumplings....and then we of course had the bread...since we made three loaves of it. We spent the evening talking about the difference in the ingredients and I asked whether she noticed the color? I talked about using the specific flour and how it changed the color. She said she had not noticed it...she was too involved in savoring it's taste. So, this morning, the first thing she wanted to have was a slice of bread...I just laughed as she prepared it and shouted from the kitchen that I was right about the color! All I could think of was good!! She has learned well. It is such an amazing accomplishment for me in my life that part of me will continue on long after I am gone. That I have kept Grandma alive with stories and recipes and the real food...the type of food that you savor every bite! The kind of food that you don't gobble down because it is just too darn delicious not to stop and take notice of each bite!
I must say, doing weight watchers and having that food yesterday was difficult, but rewarding at the same time. I savored each bite and yet was careful not to overdo. The last time I went to a meeting, one of the things the leader spoke about was paying attention to each bite of food. Well, I have to say...it is a whole lot easier to savor each piece when they are that delicious! I have gotten away from some of the older recipes and the past few days have gotten me excited again about revisiting them. You really can live in the past if you try hard enough!


A few years ago I wrote a story about a women’s retreat – www.harem-escape.com – in Marrakech. The chef at the time was planning all the menus around Chinese Food Therapy as part of a rejuvenation process that worked on physical and emotional needs. I started researching the subject and when the opportunity presented itself to do some cooking there I jumped at the opportunity. Chinese food therapy uses ingredients to stimulate the internal organs and consequently the emotions. It’s not a boot camp. The food is light and healthy, but it is also richly satisfying in exotic Moroccan flavours and so easy to adapt to many of the cuisines of this world.
Please contact me for information about any private chefing/catering needs and for information on occasional cookery courses based on Chinese Food Therapy in Morocco.
‘Some favourite dishes from Harem Escape, Marrakech’


I’m definitely not a financial expert but I love learning about new ways to save money and live more frugally. Here are a few tips I’ve learned from my own experience:
- Eat Mostly at Home: My husband and I eat at home a lot more when we meal plan and make a trip to the grocery store during the weekend or at the beginning of the week. A lot of our meal ideas come from either The Pioneer Woman’s website or one of her cook books. She has tons of simple recipes that take hardly any time to make. When we have meals planned for the week, it is so much easier to eat at home instead of going out to eat. Making a grocery list before we shop, also helps us stick to buying the items we need and keeps our grocery bill low.
- Bring Your Lunch to Work: Packing a lunch for work each day can save so much money compared to going to eat every day. I usually try to set aside time during the weekend to chop up a bunch of fruit and veggies so they’re easy to grab when I need them. To go a step further, you could also prepare a batch of baked chicken or a big salad and then pack it for lunch throughout the week.
- Cut Electric Costs: Whenever we leave the house, we always try to make sure all the lights and fans are turned off. I also try to unplug appliances whenever they’re not in use. For example, I unplug the coffee maker every time I finish using it. This can be hard to get in the habit of doing at first, but becomes second nature once you’ve been doing it for awhile.
- Know When to Splurge and When to Save: I think it is so important to set aside money to save but also know when to treat yourself. If you eat at home the majority of the time, don’t feel bad about going out to eat every now and then. On the other hand, if you go out to eat almost every day, consider eating at home more often.
I hope these tips were helpful. If you have any money saving tips to share, be sure to leave a comment!


The Benefits of Having Salt and Pepper Grinders
These days, there are many kitchen appliances and tools that make cooking way easier than before. These are essential to modify the cooking process and make work in the kitchen to be more convenient. Most of these machines are beneficial for quick cooking while there are some that make food tastier. One of these is the salt and pepper grinder, which is popular these days. People usually buy their ingredients and powder the spices they put to add flavor in different dishes. Here are some of the advantages that consumers can enjoy when they use the machine.
Every salt and pepper grinder comes in a variety of sizes and features so you have a lot to choose from. You should find the right size by considering the proper handling requirements so you will be more comfortable to use the machines with different types of spice granules. The size is also an important factor when it comes to proper handling. The smaller size grinders from website can be carried across the rooms or brought during holiday outings or picnics so you can still have your favorite flavors. This advantage has given way to electric salt and pepper grinders to be popular.
You can find a salt and pepper grinder that operates in batteries and it offers even more convenience to the user. It is easier to handle and does not need any electrical points or connections. There are no cords the need to be fitted before it can be operated. As a result, there are no restricted movements so they can be carried around in any place inside the house or even to any outside location. Batteries can also be recharged when the power is consumed so there is no need to buy them from time to time while they can be used for a longer time. This type of grinder often has longer life span because it uses rechargeable lithium battery. To learn more about salt and pepper grinders, you can visit http://www.huffingtonpost.com/news/salt-and-pepper/.
Make sure to choose a salt and pepper grinder that uses a variety of spices. It should be able to powder different spices aside from the sea salt and peppercorns. Find one that can churn other spices as well to produce fine power or coarser granules. A flexible machine is more preferable in homes and commercial kitchens because they do so much work and can handle a variety of spice ingredients.
When a Salt And Pepper Grinder offers a lot of benefits to the user, it becomes the popular choice as an essential kitchen appliance. Such machine can facilitate the preparation of a number of dishes with flavors that most people prefer. It will definitely delight every cook and the people who will savor the food they prepare.


In today’s economy, many coffee drinkers are looking for ways to have their favourite coffee drinks while saving money. Rather than making a stop at a gourmet coffee shop each morning you can conveniently brew at home or at your office with Flavia coffee machines. With these machines, you can not only make great gourmet coffee drinks but also tea and chocolate drinks in just a few minutes.
Flavia Machines: Perfect for Home or Work
Coffee drinking has grown in popularity in the past few years. A coffee machine like those offered by Flavia can be a great addition for your home or work. It adds convenience and saves time and money. Your drink of choice can be made in minutes.
Different roast types as well as coffees from different regions of the world are on offer such as mild, medium or dark roast. Regional coffees offered are Kona, Italian, French and Colombian.
When considering which type of coffee drink you want to make, here are a few tips. The type of roast determines the strength and fragrance of the coffee. For example, a darker roast coffee will have a strong fragrance, will be darker in colour and will be stronger than a mild roast coffee. The intensity of the flavour of the coffee can also be affected by how the coffee is prepared.
Specialty Drinks with Flavia Coffee Machines
Cappuccinos and lattes are two of the specialty drinks that can be made by Flavia machines. Cappuccinos are the stronger drink of the two as they are espresso drinks. Lattes are made with milk and are milder. Both types of coffee drinks can come in many flavours. To add interest and flavour, whipped cream or a dusting of cinnamon or cocoa can be sprinkled on the finished drink.
For chocolate lovers, there are specialty drinks that combine coffee and chocolate together, such as mocha drinks. Chocolate is a perfect complement to the more bitter taste of coffee. It produces a sweet and creamy taste while still having the rich taste of the coffee come through. Mochas also make great iced coffee drinks.
Flavia Tea Options
Tea drinkers can also enjoy a full flavoured cup of tea with a Flavia coffee machine. They offer many popular teas such as Earl Grey, English tea and Japanese green tea.
For those who prefer a lighter tasting drink, tea could be a better choice than coffee. Some teas also have decaffeinated options. Studies have shown that tea is a healthy choice for drinking as it has antioxidants which have been shown to boost your immune system while improving your overall health. Herbal teas have also been known to aid in relaxation.
Flavia Hot Chocolate Drinks
A perfect antidote to a cold and dreary day can be a cup of hot chocolate. With a Flavia machine, you can easily make rich and creamy hot chocolate drinks. Great additions to your drink can be marshmallows, whipped cream, a swirl of chocolate sauce or sprinkle of cocoa or cinnamon.
Just fill in our simple enquiry form to receive free, no obligation quotes from up to 4 Flavia Coffee Machine suppliers based in the UK.
Find the best Hot Drinks Machine for your business with Approved Index.


What we do best
Hay is at the centre of what is generally regarded as one of the best wool growing merino regions in Australia. Some 26 parent studs are to be found on the Riverine Plains; those nearest to Hay include Uardry, Mungadal, and Willurah. The sheep meat industry has grown, mainly in response to the depressed wool prices of the last decade and the need to diversify to operate sustainably.
The beef cattle industry in the Hay area has traditionally been one of producing cattle for slaughter rather than seed stock. In recent years there has been an increase in the number of cattle bred in the area sold to feedlots for fattening. There has also been an accompanying increase in the number of feedlots in the Hay Area.
Lettuce, pumpkins, tomatoes, garlic, corn, rockmelons/watermelons and broccoli, as well as various other vegetables are grown, picked and packaged in Hay. Produce is then transported to wholesale markets in Melbourne, Sydney or Brisbane depending on the price or contracted to major suppliers such as McDonalds, Coles & Woolworths. Hay dominates the Riverina in the production of safflower, lettuce and broccoli.
Simon in a field of barley
Rice production is a relatively new industry in Hay, expanding from over 400 hectares in 1991-92 to over 7,000 hectares in 1997-98, with the estimated 2002 production for the Hay district at 75,375 tonnes. Hay also has a rice receival depot located on the town outskirts on the Cobb Highway. This facility is capable of drying up to 32,000 tonnes of rice at one time before being transported to Deniliquin for milling.
The colder growing season experienced in Hay has limited cotton production in the Hay Shire. New varieties are being trialled at the moment and if successful this may be a new industry for the future. There are two major properties in the Hay District currently growing cotton. They are Twynam Pastoral Co. at Gundaline (60km East of Hay on the Sturt Hwy) and Ramps Ridge Pty Ltd at Ravensworth (60km West of Hay on the Sturt Hwy).
A number of enterprises have evolved over the years, including emu production (none are operating now), water chestnuts, grapes and olive plantations. The culling and processing of kangaroo meat also occurs in the region.


Archive for December 24th, 2011
Here’s a recipe for roadkill fowl.
Any fowl roadkill will do!
Go to the store and purchase no name salt and pepper.
Go to a restaurant around closing time and ask for any of their half rotted vegetables, they usually have some.
See if you can get some chicken bouillon and day old bread. If you can afford it, try and get some sausage meat.
After you arrive back home with your purchases, it is time to get to work.
Take the fowl roadkill, pluck the sucker, gut the fucker and clean it. If you have any margarine or lard(add salt), slather it over the newly cleaned roadkill. Take out your newly purchased aluminum pan and stick the roadkill in it, chuck on some pepper and more salt. Take the half rotted vegetables(that is if you got any at the restaurants), cut off the rotted parts and throw it in with the road kill. If you were able to get the sausage great! If not, cat or dog food does the trick also:
It can be good for you! look what it did for Fluffy here:
Mix this with the day old bread and shove it up the roadkill’s er, neck? After the roadkill cooks for several hours, take it out and chow down!
You can get some no name flour to thicken the roadkill fowl gravy. For added starch you can cook some no name rice and eat the rest of the day old bread. If this doesn’t appeal to you, see if you can scrounge off a relative. Preferably one you either don’t particularly get along with or one you haven’t seen for years. That way you can eat and leave as you don’t like them anyway. Anywho, from the most sublime cracker the world has ever known:
The approach of Christmas brings harrassment and dread to many excellent people. They have to buy a cart-load of presents, and they never know what to buy to hit the various tastes; they put in three weeks of hard and anxious work, and when Christmas morning comes they are so dissatisfied with the result, and so disappointed that they want to sit down and cry. Then they give thanks that Christmas comes but once a year.


Dining out with a child who has Multiple Food Allergies (or MFAs), as my son does, may not be entirely out of the question. In some cases, if your child has anaphylaxis to multiple foods, this really may not be an option. Check with your child’s Allergist and make sure you know how serious their allergy is to foods that have been identified as a problem.
For many kids with MFAs, although it is difficult, it’s not impossible to go out for a meal. Dining out can be a great social learning experience for any child. With some careful research and selection of food items, you can take your child with MFAs out for a meal the whole family can enjoy.
One of the great things right now, is that more and more restaurants are recognizing the growing number of requests for nut-free, gluten-free and dairy-free. Many of the better dining establishments and eateries are catering to these special requests, and some even have sections of their menus dedicated to low-allergen alternatives.
Here are some of my tips when dining out with a child with multiple food allergies (MFAs):
- Before taking your family into a restaurant, read the menu and identify a couple of dishes that your child with MFAs might be able to eat. Then ask the host or wait staff to find out from the kitchen if any those dishes are prepared with foods or by-products dangerous to your child. Be clear about what they are, and don’t be shy. Many kitchens now are aware that some of their clientele may have food allergies and are respectful of this.
- Ask what kind of oils are used to prepare foods that are sauteed, pan-fried or deep-fried. Don’t accept “vegetable oil” for an answer, as many vegetable oils are blended with soy, an allergen for our son. Request olive oil wherever possible. In the case of deep-fried foods, be aware that peanut-oil is sometimes used for deep frying. Also be aware that sometimes the same oil is used for multiple items, and traces will be left in the oil. Some restaurants will dedicate a deep-fryer for potatoes only.
- Ask the kitchen to clean the grill or flat grill before preparing your child’s dish, as they may have traces of potential allergens on them.
- Read restaurant reviews on such sites as Allergy Trails (www.allergytrails.com), a great resource for finding allergy-friendly restaurants.
- Finally, and I would say, most importantly, make sure you have your child’s anti-histamine and/or epi auto-injector at hand. Hopefully you won’t need it, and you and your child with MFAs will have a delicious and fun dining experience.
I plan to follow-up this blog with some local Toronto restaurants that we have found to be safe for our son with MFAs.


House made traditional cold tomato soup made with blended vegetables & herbs 7.
AVOCADO SUMMER SALAD
arugula topped with avocado, strawberries, red onions, dried cranberries and walnuts, served with poppyseed dressing 14.
Panko breaded fresh cauliflower lightly toasted served with a side of BBQ OR mild Buffalo sauce 10.
TOMATO CREAM TORTELLINI
Ricotta stuffed tortellini in our house made tomato cream sauce 15.
• add grilled or cajun CHICKEN 20.
• add sauteed or cajun SHRIMP 21.
VEAL PARMIGIANA SANDWICH
Hand breaded & topped with provolone cheese and marinara sauce, served on ciabatta bread 14.
VEAL & HOT PEPPER SANDWICH
Hand breaded & topped with provolone cheese & hot peppers served on garlic ciabatta bread 14.
VEAL PARMIGIANA DINNER
hand breaded & topped with provolone cheese and marinara sauce, served with a side of penne marinara 18.
**available cutlet style
VEAL MARSALA DINNER
hand breaded & topped with sautéed mushrooms in our house made marsala wine sauce, served with grilled asparagus & zucchini 19.
*some items have limited availability


Dartmouth Farmers Market continues its healthy run June 2
The Dartmouth Farmers Market will open to the public Friday, June 2 for its 17th season.
The farmers markets will take place from 12to 5 p.m. on Fridays at St. Mary’s Catholic Church, 789 Dartmouth St.
This year a seven-member committee designed a plan for the market that strives to present the fresh and sustainable produce from the surrounding communities. The new plan also features local musicians and community organizations that will provide updated information involving health, artistic presentations and elderly care.
Susan Murray and her husband Tony Wood of Flying Carrot Farm located off Elm Street will be offering pasture-raised chickens, chicken eggs and duck eggs. Murray has served as the market manager for the last five years. They will be assisted by Westport farmer Chris English and his assistant Ryan Miller.
English’s farm, Groundwork Farm, is located on Pine Hill Road in Westport and will be providing the market with fruit and vegetables.
Jeff Sampson, dean of the Dartmouth Farmers Market, is a Westport farmer and a charter member of the Dartmouth Farmers Market. The Sampson Family farm and homestead is one of the oldest potato, fruit and vegetable farms in the area.
Nurcha Foods, a Fall River farm, produces a variety of micro greens and mushrooms without using pesticides. Jim Watkins, owner of the farm, specializes in shitake, lions mane, beech and a variety of oyster mushrooms.
Brooke Werley, owner of Emergence Gardens, will have flowers to support co-creating a global food forest through networking backyard and community gardens.
Rose Kazin will supply the market with baked goods, including shortbreads, small fruit pies and gluten free oatmeal bites. Peoples Pressed, created by Amanda Desrosiers, will provide the market with cold-pressed juices.
Crafts by Donna Cordeiro will offer a variety of crafts, including cozies and market bags. She is joined by fellow crafter Erica Hamer of Nautical Creations, whose specialties include sailor bracelets, rope wreaths and pet toys.
Lee Murray of FS Designs serves as the “grand dame artist of the sewing machine.’’ Like Cordeiro, Murray can create just about anything that can be sewn, stitched or crocheted. Black Kettle Kettle Corn will be provided by Liz and Jenny.


A little of what you fancy does you good - especially if it’s chocolate. Instead of feeling guilty for indulging, you can now feel good, as chocolate is officially beneficial for health. And that’s just as well, as we Brits consume over 80 million chocolate eggs each Easter which works out at a staggering 9kg per person. The reason chocolate gets the ‘thumbs up’ from researchers is because it contains large quantities of antioxidants - chemicals that help to neutralise some of the harmful chemical reactions occurring as part of our metabolism and during exposure to pollutants. In essence, antioxidants stop us going rusty inside.
Eating chocolate makes you feel good. It increases brain levels of several chemicals, including mood-altering PEA (phenylethylamine, related to amphetamine), which produces a mild, confidence-instilling buzz. Chocolate also contains tryptophan - a chemical converted to serotonin in the brain to lift mood and increase euphoria - and theobromine, a stimulant that peps you up. Chocolate is also virtually unique in that it melts in the mouth at body temperature, producing a silky, luscious sensation that adds to its appeal and, according to psychologists, is one of the main reasons why chocolate proves so addictive.
All in all, it seems that, as part of a balanced diet, we might all benefit from eating 100g chocolate per day - but make sure it is dark and expensive!
- Eat it after a meal when you are full and less likely to over-indulge.
- Eating chocolate after a meal means you can clean teeth and floss soon afterwards - perhaps with a chocolate flavoured toothpaste to prolong the pleasure!
- Buy small-sized bars, not family-sized slabs.
- Eat with fresh fruit - the renewed craze for chocolate fondues makes this simplicity itself.
- Let chocolate rest in your mouth for long enough to melt and coat your taste buds and the roof of your mouth to experience the full range of flavours and textures.
- Learn to savour the lingering memory of each bite before immediately devouring the next.


A guest post by Emily Jones about Palermo, Sicily. Enjoy!
Incredibly beautiful and boasting great weather, seascapes, food and history- Italy’s southern island Sicily has an endless amount to offer its visitors. So, where better to start your Sicilian adventure than its fascinating capital Palermo. With flights from most major UK cities Palermo is a great place to start, or indeed enjoy your entire holiday without ever getting bored.
Cosmopolitan and with a great array of interesting things to see and places to visit Palermo somehow maintains a very traditional and authentic feel. My top tip? Rather than staying in one of the many hotels on offer, check out one of the many locally owned villas in Palermo that are available to rent and have a truly Italian experience. The cost of living is low and with incredible markets where you can pick up fresh produce you’d be much more comfortable in a villa with more space, and your own kitchen to rustle up some food after a long day exploring the city.
Palermo’s main attractions
Palermo has been described by the Guardian as a ‘Crumbling film set of a city’ – which seems very apt to a place both stunning to look at and filled to the brim with history and a fascinating past. Norman kings conquered the city in 1072 and some of its most wonderful attractions are the buildings created during this time.
A must see stop-off point is Palazzo dei Normanni filled with the most intricate and beautiful golden mosaics. Then we have the Teatro Massimo the largest opera house in Italy, which dates back to the nineteenth century. Whether you attend a concert or simply scale the impressive staircases this destination in Palermo should not be missed.
Fans of baroque architecture will find themselves spellbound by Palermo Cathedral erected by the Normans in the 12th Century which has to be seen to be believed.
Food in Palermo
Italian food is arguably the best in the world- and is known across the globe. This is a tradition that has definitely not passed Palermo by- it is a city famous for exquisite authentic dishes and you’d struggle to find a better place to eat than Sicily’s capital.
Sicily’s history is a mixed one and its food reflects this, as typical Sicilian dishes reveal the island’s various past inhabitants having been invaded by Arabs, Greeks and Normans. The staple ingredients of Sicilian food include the fantastic fresh lemons grown on the island, pistachios which are exported all over the world, eggplants, tomatoes and many other fruits, vegetables and nuts. Seafood is also something anyone visiting Sicily must try in all its many forms.
Typical unmissable foods you should be eating on your trip to Palermo include Arancini- mouth-watering fried rice balls filled with meat, cheese, peas and hot melted mozzarella. Or if you have more of a sweet tooth- try a cannoli (or five) – delicious crispy pastry rolls filled with sweetened ricotta which can then be flavoured with a number of delicious ingredients, or left in its classic style.
Sicily gets very hot in the summer but thankfully they also have a brilliant solution to the heat- granita. Granita is ground ice with sugar and fresh fruit- sweet and refreshing, the perfect snack to cool down and quench your thirst.
A trip to Palermo is a memorable experience- the city is very lively and locals are friendly and polite. It is a great holiday for who loves to have variety during a trip, as Palermo truly has it all.


This one is for the sweet-tooth! These tasty beauties are swirled with caramel, giving this mallow layers and layers of sweet flavours. Each box comes with 6 perfectly cut marshmallow pieces.
Each tray comes with 6 pieces of Marshmallow (approx. 3.2×3.2.4cm in size).
Ingredients: Sugar, Water, Gelatin [Beef], Invert Sugar, Margarine [Vegetable Oil, Water, Salt, Emulsifiers (SoyLecithin, 471), Flavour, Food Acids (270, 330), Antioxidant (320), Colour (160a)], Water, Salt, Food Acid (330).
Contains: Egg, Wheat and Soy.
Two weeks shelf-life in ambient. 1 month refrigerated. Store below 21ºC away from light and heat.
For optimal freshness, keep refrigerated and bring to room temperature before consuming.
We make fresh batches of marshmallows weekly, and ship Monday – Thursday.
It may take 2-3 days to process your order but we aim to get them out to you as quickly as possible.
If you entered the desired arrival date, we will do our absolute best to get as close to that date as possible. We rely on NZ Post as our third-party carrier and have no control over the delivery date. Please also give us a minimum of one week’s notice


Food waste generation and prevention measures in retail sector: a comparative study
Keywords:food waste, retail stores, waste prevention, seasonal variation
Food waste in the supply chain is a big issue because it causes an unnecessary environmental impact, costs to the sector and consumers, as well as costs for waste treatment, and it is a missed opportunity to feed people suffering hunger. Calculations show that approximately 30% of all world food produced for human consumption is lost or wasted at some stage of the food supply chain, with the retail sector being responsible for approximately 5% of losses in developed countries. Several studies on food waste and loses have been performed in the international also in some national perspectives. These studies mostly give an overall food chain perspective and do not provide detailed information about food waste in specific stages or locations. Retail sector is one of the actors of the supply chain where there is still a gap in data and information regarding the state of the problem of food waste, and especially in Central and Eastern European region. The number of currently conducted studies regarding amounts of retail food waste, its types, causes and methods of waste minization is limited or hindered by poor data resolution, because most of the retailers do not publicize the information about the quantities of wastes and their treatment. Therefore a better understanding of the food wastage within retail stores is necessary in order to assess actual scale of the problem and to determine efficient waste prevention measures.
This work aims on food losses assessment in Lithuanian retail sector, as well as discussion and comparison of the root causes of food waste generation with the neighbouring countries in North Europe, in order to facilitate food waste prevention measures. Semi-structured questionnaire survey was chosen as data collection method as it allowed for collection of comprehensive and comparable information on food losses in a relatively short time. Data were collected at 21 retail stores, which belong to 3 biggest retail chains in Lithuania. For the comparative study available literature on food waste assessment and prevention practices of Nordic countries was analyzed.
The data from interviews reveal quantities of food waste generated in Lithuanian retail sector, the composition of the food waste, as well as sector’s attitude to the problem and willingness to contribute to solving it. Differences in food waste in different retail chains, as well as variations depending on season of the year were evaluated as well. A comparative study with the neighbouring countries highlighted similarities and differences in waste generation, pointed to the potential prevention measures as well as learning opportunities for food waste minimization
The copyright for the articles in EREM is retained by the author(s) with the first publication right granted to the journal. The authors agree to the Creative Commons Attribution License 4.0 agreement under which the paper in the Journal is licensed.


DIY Wreath Making
Step one beep boop
Mulled Wine recipe
Want a delicious festive treat while you make your wreath? Try this simple recipe and get the festive juices flowing!
Put the red wine, cinnamon, star anise, cloves, lemon zest, sliced clementine and sugar in a large pan. Cook on a low heat for 10 mins
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling, and pour into mugs or heatproof glasses.
Add a slice of clementine to your glass and enjoy!


Chronic pain can be so pervasive that drugs and even mind-body approaches may not be enough to give you a break. As many as four out of five people with chronic pain have tried 3 basic diet guidelines as alternative remedies to fight chronic pain which includes eating certain foods or ingredients that are thought to bring some relief from pain.
We can promote or shut down the inflammatory cycle and chronic pain by including healthy food in our diet plan. For example, cloves may help ease nausea and treat colds. They may also help relieve the pain associated with headaches, arthritic inflammation, and toothaches.
An anti-inflammatory diet is a powerful therapy for pain control with many beneficial side effects, so I always recommend to chronic pain patients to do regular exercise to control stress levels and eat healthy foods to reduce inflammation and chronic pain.
It is the diet and not the individual foods that control inflammation or chronic pain.
For a chronic pain patient who is suffering, I recommend three basic diet guidelines:
1) Eat the rainbow – Consume herbs and a lot of cruciferous vegetables each day in diets such as broccoli, Brussels sprouts, cabbage, and cauliflower.
2) Restrict dairy and grains: Eat dairy products in limited quantities. When choosing grains, stay away from simple carbohydrates with refined sugar. Opt for whole grains, including barley, buckwheat, oats, quinoa, brown rice, rye, spelled, and wheat.
3) Avoid red meat: Eat red meat the way most of us eat turkey right now — twice a year and have it on very special occasions very infrequently. Instead, include fish as the “meat” or eat vegetarian main dishes. Chicken is neutral — not harmful but not beneficial in the anti-inflammatory sense.
Ultimately, what you need to know is that inflammation comes from a biochemical reaction initiated by your immune system or wound-healing coagulation system. Some foods can promote or shut down the inflammatory cycle e.g., simple carbohydrates promote it while vegetables shut it down.
Say no to junk food – in other words most fast food such as lollies and vending-machine products are contributing to weight gain and these foods may irritate muscles, disrupt sleep, and compromise the immune system.
Watch my video explaining how to eat to ease the pain.


I get the most cravings at night when I'm tired. It's definitely like an emotional craving rather than a tummy craving. It's thinking about a nice soft, warm rice dish or toast that gets me. I feel sad that I won't eat those foods again (at least in the near future). I just try to tell myself I'll be feeling much healthier soon from eating raw foods and pop a date in my mouth. (My current comfort food.) In my nutrition classes I've learned that one shouldn't use food as a reward or an emotional support. Yeah right, everyone does that. Even if it's something as innocent as a date. Maybe one shouldn't do that, but it's only natural I think.
I think I am going to a raw potluck tomorrow night. I am a little apprehensive because it looks like I am going alone and won't know anyone there. I will just have to put my best raw foot forward and hope that they like whatever dish I bring. I think I might try the coconut macaroons that I made for my raw potluck not too long ago. They were delicious. Wish me luck!


1lb penne pasta
1/2 stick sweet cream butter
2 tbsp bacon fat (optional)
Shredded Italian Mix Cheeses
2 tbsp flour
1 ounce of cold water
1/2 tsp salt
1/8 tsp black pepper
2 tbsp olive oil
1/2 cup milk
1/2 cup heavy whipping cream
2 handfuls of bread crumbs
Parmigiano and Romano crumbs
Cook your one pound of penne pasta al dente as directed on the package. Drain and pour into a 9 x 11 x 2 inch baking pan.
Preheat oven to 375 degrees Celsius (adjust to 350 for electric oven)
Take 1 ounce of cold water in a cup and desolve the flour until there are no lumps. Set this mixture aside.
In a small saucepan on medium/high heat melt the butter, bacon fat if you're using it, olive oil, salt and pepper along with the milk and the heavy whipping cream. Bring this mixture to a simmer whisking often.
Take your water and flour mixture and pour it into the simmering mixture and whisk it while simmering until it becomes creamy. Turn off heat.
Quickly add 3 handfuls of Shredded Italian Cheeses and whisk quickly. Immediately pour this creamy, stringy sauce evenly over penne pasta.
Add a generous amount of Shredded Italian Cheeses until pasta is evenly coated.
Sprinkle two handfuls of bread crumbs evenly over top.
Sprinkle grated Parmigiano and Romano cheese blend on top.
Put in the center rack of the oven and bake for 30 minutes or until lightly golden brown on top.
Remove from oven and allow to cool for 10 minutes before serving.
Inspired by Vincenzo's Plate. This is my version of his.
If you try this recipe, let me know how you like it!
Buen apetito! Enjoy!
I am not Italian but love to cook Italian Inspired Dishes.


Ganslessen Tradition: A Culinary Journey into Vienna
Nestled in the heart of Europe, Vienna is a city where history whispers from every corner, and its culinary traditions are no exception.
The Ganslessen tradition is a jewel in the city’s cultural crown. This custom, deeply woven into the fabric of Viennese life, is more than just a gastronomic delight; it’s a celebration, a historical journey, and a testament to the city’s rich heritage.
As we explore the fascinating world of Ganslessen, we’re not just talking about a meal; we’re embarking on a voyage through time, tracing the roots of a tradition that encapsulates the spirit of Vienna. The Ganslessen, or the feast of Martin’s Goose, is an annual event that transforms the Viennese culinary landscape every November, marking a period of festivity, reflection, and indulgence.
To truly appreciate this tradition, one must understand its significance beyond the succulent slices of goose and the aromatic spices. It’s a ritual that brings families and friends together when the chill of the Austrian autumn is warmed by the joy and laughter accompanying each shared meal.
Get ready to discover the captivating history behind a beloved Viennese tradition called Ganslessen. We’ll indulge in the delectable flavors that make this dish unique and understand why it is significant in Viennese culture. So, let’s explore this wonderful tradition together with confidence and excitement! Are you ready? Let’s get started!
From the hallowed halls of history to the modern-day interpretations of this age-old feast, join us as we unravel the story of the Ganslessen tradition in Vienna. This story is as enticing as the dishes it celebrates.
A Journey Through Time: The Historical Roots of Ganslessen
Saint Martin of Tours and the Martini Feast
The origins of the Ganslessentradition are intricately linked to the legacy of Saint Martin of Tours, a figure revered across Europe.
November 11th, known as Martinstag, is not just a date on the calendar; it symbolizes a pivotal moment in history that gave birth to the Ganslessen tradition. Saint Martin, celebrated for his kindness and humility, plays a central role in this narrative. His story, steeped in folklore and reverence, is a beacon that illuminates the path of this enduring custom.
But why is Saint Martin so closely associated with a culinary tradition?
The answer lies in the legends that have been passed down through generations. It’s said that on November 11th, Saint Martin was ordained as a bishop, a significant event that coincided with the end of the harvest season and the onset of winter preparations. This coincidence transformed Martinstag into a day of feasting and celebration, marking the transition from a season of toil to one of festivity.
Origin and Evolution of Martini Customs
The customs surrounding Martinstag have evolved over the centuries. Still, their essence remains rooted in medieval Europe’s agricultural and fiscal calendar, and this day marked the beginning of the fasting period leading up to Christmas, a time when indulgence gave way to reflection and preparation. In Vienna, this transition was honored with a grand feast, the centerpiece of which was the Martinigansl, or Martin’s Goose.
The goose itself holds a special place in these traditions. Not only were geese a common sight in the agricultural landscape of the time, but they also played a practical role. In an era when monetary currency was not the norm, geese were often used as a tax payment. This practicality intertwined with tradition, making the goose an integral part of the Martini feast.
Martini as Rent Day
Martinstag was not just about feasting; it also signified the start and end of service relationships, lease terms, and the natural cultivation period. It was a day of settlement and transition when debts were paid, contracts were renewed, and new beginnings marked. This aspect of Martinstag adds another layer to the Ganslessen tradition, highlighting its role as a marker of time and change in Vienna’s societal and agricultural life.
In the next section, we will explore the myths and legends surrounding Martinigansl, adding depth to our understanding of this rich tradition.
Myths and Folklore: The Legends of Martinigansl
The tradition of Martinigansl (Martin’s Goose) is steeped in historical significance and rich in myths and legends. These stories, passed down through the centuries, add a mystical dimension to the tradition, intertwining faith, folklore, and food in a unique tapestry.
The Hiding of Saint Martin
One popular legend tells of how Saint Martin, known for his modesty and humility, tried to avoid being ordained as a bishop. He hid in a stable full of geese. However, the geese’s loud honking betrayed his hiding place, leading to his discovery and eventual ordination on November 11th. This amusing yet poignant tale adds a layer of human connection to the saint, making his story more relatable and endearing.
Geese Interrupting Saint Martin’s Sermon
Another legend speaks of a sermon by Saint Martin being interrupted by the cackling of geese.
This interruption symbolizes the common folk’s voice, reminding us that even the most sacred moments are interwoven with everyday life. In this story, the geese are not just birds but symbols of the earthy, grounded nature of life’s cycles and seasons.
These stories, known since the 16th century, serve as secondary explanations for the custom of eating goose on Martinstag. They imbue the tradition with a sense of whimsy and historical continuity, connecting the past with the present.
The tradition of Martinigansl is a vivid illustration of how legends and food customs can interlace to create a cultural practice rich in symbolism and meaning. These tales remind us that the Ganslessen tradition is more than just a culinary event; it celebrates history, culture, and the enduring power of storytelling.
In the next section, we will take a culinary tour of Vienna, highlighting the best restaurants for experiencing the Ganslessen tradition and their unique offerings.
Vienna’s Culinary Delights: Top Restaurants for Ganselessen
When experiencing Ganslessen in Vienna, the city’s culinary landscape offers many choices. Each restaurant brings flair to this traditional feast, creating an experience beyond mere taste. Here, we will guide you through some top spots in Vienna where you can savor this age-old tradition with all its gastronomic richness.
Located in the charming district of Grinzing, Zum Martin Sepp is a quintessential Viennese Heuriger (wine tavern) that offers a rustic and authentic Ganslessen experience. Known for its cozy atmosphere and live folk music, the restaurant serves a traditional Martinigansl with crispy skin and tender meat, accompanied by classic side dishes like red cabbage and Knödel (dumplings).
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Gasthaus Rebhuhn presents a more refined approach to Ganslessen in the city’s heart. This establishment, known for its elegant setting and attentive service, offers a gourmet version of Martinigansl. Their rendition often features innovative twists on traditional recipes, catering to purists and modern culinary explorers.
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For those seeking an experience combining dining and scenic views, Heuriger Wolff in the 19th district is a must-visit. This family-run tavern is renowned for its delectable Ganslessen and its stunning views of the vineyards and the city. The atmosphere here is inviting, perfect for a leisurely meal with friends or family.
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Plachutta, with several locations across Vienna, is renowned for its high-quality Austrian cuisine. During the Ganslessen season, they offer a sophisticated version of the traditional goose, focusing on using locally sourced, premium ingredients. Their interpretation of this classic dish is both a nod to tradition and a celebration of contemporary culinary artistry.
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For a truly luxurious Ganslessen experience, the Silvio Nickol Gourmet Restaurant at Palais Coburg offers a Michelin-starred take on the tradition. Here, the focus is elevating the humble goose to new culinary heights, combining traditional flavors with avant-garde cooking techniques.
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These restaurants are not just places to eat; they are cultural havens where the spirit of Vienna’s Ganslessen tradition is kept alive and shared. Whether you’re a long-time resident or a curious traveler, visiting any of these establishments promises an unforgettable culinary journey.
In the next section, we will delve into the Ganslessen menu, exploring the traditional dishes and their preparation.
Gourmet Traditions: The Ganslessen Menu Explained
Ganslessen is not just a meal; it’s a culinary odyssey that celebrates the rich tapestry of Austrian cuisine. This section will guide you through the traditional dishes that constitute a Ganslessen menu, highlighting their preparation, ingredients, and the stories behind them.
Martinigansl: The Star of the Show
At the heart of every Ganslessen is the Martinigansl, or Martin’s goose. Traditionally, the goose is roasted to perfection, achieving a delicate balance between crispy skin and succulent meat. The key to its preparation lies in slow-roasting, allowing the flavours to develop fully. Accompanying the goose are a variety of side dishes that elevate the word, such as:
- Rotkraut (Red Cabbage): This sweet and tangy side dish, made with red cabbage and often flavoured with apple, perfectly complements the rich flavour of the goose.
- Serviettenknödel (Bread Dumplings): These soft, pillowy dumplings are a staple in Austrian cuisine and are ideal for soaking up the delicious juices of the roast goose.
No Ganslessen menu is complete without a range of accompaniments that add depth and variety to the feast:
- Bratäpfel (Baked Apples): Often served as a side or a dessert, these cinnamon-spiced apples are a sweet counterpoint to the savory goose.
- Wein (Wine): A carefully selected Austrian wine, be it a robust red or a crisp white, enhances the dining experience, perfectly pairing with the various flavors of the meal.
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To round off the Ganslessen feast, a traditional Austrian dessert is essential:
- Maronireis auf Schlagobers mit Amarenakirschen und Schokoßose (Chestnut Rice with Whipped Cream, Amarena Cherries, and Chocolate Sauce): This exquisite dessert is a celebration of flavors and textures. ‘Maronireis’ is a delightful creation where chestnut puree is gently mixed with rice, culminating in a rich and creamy texture. This chestnut rice forms the dessert’s base, offering a unique and earthy sweetness. It’s then topped with “Schlagobers,” the Austrian term for whipped cream, adding a light and airy contrast to the dense chestnut base. The dish is further enhanced with ‘Amarenakirschen,’ or Amarena cherries, known for their deep, sour-sweet flavor. These cherries and a luxurious “Schokoßose” drizzle (chocolate sauce) create a symphony of flavors. This dessert is more than just a sweet treat; it’s a testament to the creativity and sophistication of Austrian confectionery art, leaving a lasting impression on the palate with its harmonious blend of chestnut, cream, fruit, and chocolate.
“Maronireis auf Schlagobers mit Amarenakirschen und Schokoßose” exemplifies the innovative spirit of Austrian cuisine, where traditional elements are transformed into contemporary culinary masterpieces.
Each element of the Ganslessen menu tells a story, a narrative woven from the threads of tradition, local ingredients, and culinary craftsmanship. It’s a menu that invites diners to taste and partake in a cultural journey.
In the next section, we explore modern interpretations and variations of Ganslessen, showcasing how contemporary Viennese chefs reimagine this age-old tradition.
Innovative Flavors: Modern Interpretations of Ganslessen
In the ever-evolving landscape of Vienna’s culinary scene, the traditional Ganslessen is undergoing a renaissance. Contemporary chefs and restaurants are reimagining this historic feast, infusing it with creativity and a modern twist. This section explores how these culinary artists reshaped the Ganslessen tradition, making it relevant and exciting for today’s diverse palate.
Vegetarian and Vegan Variations
In a nod to changing dietary preferences and a growing focus on sustainability, some Viennese chefs offer vegetarian and even vegan versions of the classic Ganslessen. These plant-based interpretations often feature ingredients like jack fruit or seitan, meticulously prepared to mimic the texture and flavor profile of the traditional goose. Accompanied by vegan versions of the classic sides, these dishes provide a new way to experience the tradition without compromising taste or ethos.
Another exciting development is the fusion of the Ganslessen tradition with other culinary traditions. Chefs are experimenting by incorporating flavors and techniques from various global cuisines, resulting in both familiar and refreshingly novel dishes. Imagine a Martinigansl with Asian spices or a Middle Eastern twist on the classic red cabbage, creating a unique culinary dialogue between different food cultures.
Gourmet and Artisanal Twists
High-end restaurants elevate Ganslessen to gourmet levels, focusing on artisanal ingredients, sophisticated cooking techniques, and elegant presentation. These establishments often source geese from local, organic farms, ensuring the highest quality and flavor. The result is a luxurious interpretation of the tradition, where every meal element is crafted to perfection, offering a truly exceptional dining experience.
Health-conscious adaptations of the Ganslessen menu are also gaining popularity. Chefs are creating lighter versions of traditional dishes, focusing on fresh, locally sourced ingredients, and employing cooking methods that preserve nutritional value while enhancing flavors.
These modern interpretations of Ganslessen showcase Viennese cuisine’s dynamic and adaptable nature. They reflect a culinary landscape that honors its traditions while embracing innovation, ensuring that the Ganslessen tradition continues to thrive and evolve.
In the next section, we will delve into the cultural significance of Ganslessen and its reflection of Viennese culture, customs, and culinary heritage.
Cultural Tapestry: The Significance of Ganslessen in Viennese Culture
Ganslessen is more than just a culinary event; it’s a vibrant thread in the cultural tapestry of Vienna. This tradition offers a window into the city’s soul, embodying its history, values, and communal spirit. This section examines how Ganselessen reflects and influences Vienna’s cultural and social fabric.
A Link to History and Tradition
The Ganslessen tradition serves as a living link to Vienna’s past. It’s a tradition passed down through generations, evolving yet retaining its essence. This continuity fosters a connection to the city’s history, providing a tangible experience of customs and practices that have shaped Viennese society over the centuries.
Social and Communal Aspects
At its heart, the Ganslessen tradition is a communal affair. It brings people together, fostering a sense of community and belonging. Families, friends, and strangers gather around the table to share this meal, reinforcing social bonds and creating new memories. It’s a celebration that transcends the mere act of eating, becoming an occasion for sharing, laughter, and camaraderie.
Reflection of Culinary Heritage
Ganselessen is a showcase of Viennese culinary heritage. It highlights the city’s rich gastronomic legacy, from ingredients to preparation methods. Each dish tells a story of the land, its produce, and the people cultivating these flavors over the years.
Influence on Contemporary Cuisine
The tradition also has a significant impact on contemporary Viennese cuisine. It inspires chefs to experiment and innovate, blending the old with the new. This fusion of tradition and modernity keeps the culinary scene vibrant and diverse, attracting food enthusiasts worldwide.
A Symbol of Identity
For the residents of Vienna, Ganslessen is a symbol of their identity and heritage. It’s a tradition that embodies the spirit of the city – its elegance, resilience, and warmth. Participating in Ganslessen is not just about enjoying a meal; it’s about being part of the ongoing story of Vienna.
In the final section, we will summarize the importance of Ganslessen in Vienna and its ongoing relevance in modern culinary culture.
Savoring Tradition: The Enduring Appeal of Vienna’s Ganselessen
As our exploration of the Ganslessen tradition in Vienna comes to a close, it’s clear that this tradition is much more than an annual culinary event. It’s a vibrant expression of Viennese culture, history, and community spirit. Ganselessen encapsulates Vienna’s essence, weaving past and present threads to create a tapestry rich in flavor, tradition, and innovation.
A Celebration of Heritage
Ganselessen celebrates Vienna’s heritage, a ritual that honors the city’s history while continuing to evolve. It’s a tradition that has withstood the test of time, adapting to changing tastes and preferences while maintaining its essence. This adaptability is a testament to Ganselessen’s enduring appeal and significance in Viennese life.
A Symbol of Culinary Excellence
The tradition of Ganselessen also symbolizes Vienna’s culinary excellence. From traditional taverns to high-end restaurants, the preparation of Martinigansl showcases Viennese chefs’ skill, creativity, and passion. It’s a culinary masterpiece that delights the senses and leaves a lasting impression.
A Connector of People
Perhaps most importantly, Ganslessen is a connector of people. It’s an occasion that brings together families, friends, and communities, fostering a sense of togetherness and joy. In a world where fast-paced lifestyles are the norm, Ganselessen offers a moment to slow down, savor, and connect.
A Reflection of Modern Vienna
As Vienna grows and changes, Ganselessen remains a poignant reminder of the city’s roots. It reflects the modern Viennese ethos – a blend of respect for tradition and openness to innovation. This balance is what makes the Ganslessen tradition and Vienna itself so unique.
In embracing Ganselessen, we welcome the heart of Vienna. It’s a tradition that invites us to explore, enjoy, and be part of a cultural legacy that continues to flourish. As we partake in this feast, we are enjoying a meal and savoring a piece of Vienna’s soul.
Share Your Experience
Have you had the opportunity to partake in Vienna’s Ganslessen tradition? We would love to hear about your experiences. Share your stories in the comments below – your favorite dishes, memorable moments, and how this tradition touched your heart. Let’s continue the conversation and celebrate the rich culinary heritage of Vienna together.
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THE ONLY PLACE TO BE ON A SUMMER'S DAY
For a completely relaxed bite to eat, or espresso coffee, join those in the know at the Sandbar Cafe, right on the beach at Middle Harbour. Enjoy a selection of delicious gourmet rolls, slices, frittatas, pies, sausage rolls, smoothies, ice cream and so much more!!!
New Summer Offerings now available - Selection of Sushi Rolls, Poke Bowls and a fresh summer salad of the day!
2020 Opening Hours:
The Sandbar is open 7 days from 7.00AM – closing times will vary but will be between 3.00pm – 5.00pm daily.
*Please note – opening & closing times are subject to change on daily basis.