Being blindfolded, stuffed into my own car, and driven to dinner isn’t a common occurrence for me on a Monday night. However, as a surprise, my partner promptly kidnapped me and took me to one of our favorite restaurants in the city. This journey turned out to be a long and involved process with many hoops to jump through before we actually arrived at our destination. First was a car trip downtown with many unnecessary turns in an effort to successfully confuse me. The second, and by far most terrifying, was being guided through the city center during rush hour traffic. Still blindfolded. Guided might be a stretch of the word. Dragged could be a better one. I expressed about as much cooperation as a frightened horse, enduring several people laughing at us as I stumbled across the sidewalk. Third, and finally, was making it past the concierges at the front desk who I’m sure had confused looks on their faces as I was led into an elevator and propelled to the top floor of the Nines Hotel. The grand reveal was worth all the trouble, though. As soon as I saw the dimly-lit and purple spaceship-esque entryway to Departure, I knew I was in for a fantastic evening of food. We were escorted to our table right by one of the windows overlooking the city. It’s pretty easy to lose yourself when eating here due to the incredible atmosphere, especially if you’re eating outside on one of the patios. Just as a tip, Departure is one of the best places for a date in the city if you’re willing to spend a little money. Even if you’re not terribly adventurous with food, the experience of sipping a well made drink on a rooftop is a good enough reason to go.
About that well made drink; Departure has a pretty impressive bar. The drinks are just as creative as the food on the menu, complete with a wide selection of house infused spirits and bitters. I’ve had a lot of them, but I have to say that my favorite one is the Tasho Macho. Made with chili infused vodka, ginger beer, bright citrus and muddled with Thai basil, it’s a complicated and herby drink that is pleasantly warm from the chili. It opens up your taste buds and readies your palate for the exciting meal with a spicy hum. Another outstanding cocktail that I had this particular time around was a drink called The Ro Season. I’m a big fan of tea, so this drink was a home-fun for me. Its made with black tea infused vodka, green tea, cranberry juice, and some St. Germain elderflower liqueur. Tart, earthy, and not too sweet. But enough about drinks, its time to move on to the main event: the food.
Gregory Gourdet’s kitchen is a place that likes to play with food. Drawing inspiration from all over Asia, you’ll find everything from street food made to order to courses that have been cooking all night before ending up on your plate. The menu suggests a family style, dim sum, share everything that you order kind of experience, which is my favorite way to eat out. Lots of little dishes full of surprises. Going with other people is recommended so you can have more flavors to experience. Also, they have a separate and extensive vegan menu, not to mention ample gluten free recommendations. The staff at Departure is friendly, efficient, and very well informed. Be sure to let them know that you’ve come for the food and ask them what they like. Trust them. I’ve always been surprised by recommendations even when I’ve been skeptical of a flavor combination or convinced that a course might be ordinary. I’ve always been proven wrong.
We ordered a lot of food. 8 courses in all. We could have ordered less and still been very full, but we weren’t able to help ourselves. We started with street food and worked our way up to elegant meat courses. First out the gate was some pork shu mai. Shu mai are little steamed open faced dumplings that are very common in Chinese dim sum. These were spicy and tender with micro dollops of spicy chinese mustard that provided the perfect amount of tang that the rich dumplings needed.
Second was the third best dish of the night. Recommended by the staff, we had the Okonomiyaki. Okonomiyaki is a Japanese rice flour pancake that is loaded with savory morsels like meat and vegetables and usually served with a sweet soy based sauce and mayonnaise. In Japan, especially Osaka, going out for Okonomiyaki is like going out for pizza. This particular one had bits of pork belly, shrimp, and scallop and was topped with the traditional sauces along with some bonito flakes and dried seaweed. This is something I liked so much that I’m going to try to make at home in the future. Being inspired like this is one of the main reasons I eat out; to learn something new.
Next we ordered a smoked salmon roll with asparagus tempura. The tasty roll was topped with a little black sesame puree and some dill. It was a nice contrast to the previous savory and smoky dish by being fresh and earthy.
Following that, we started to get more bold. I ordered a beautiful steak tartare tossed in chili oil served with a small salad of asian pear and micro greens, all topped with a quail egg yolk and served with house made black sesame chips. It was a fun take on the French classic by elaborating on the freshness of the steak and the egg, but also new by highlighting sweetness from the pear and spiciness from the chili.
Next was the second best dish of the evening: grilled chicken adobo served with charred onions, house made taro chips, red chili, and two sauces: a soy vinegar reduction and a creamy kuri squash. This was a staff recommendation and while I trusted them and ordered it, it was one of the things on the menu that I thought would be a little more on the ordinary side. Instead, I was blown away by it. The chicken was cooked perfectly, the sauces were sweet and provided a great opposite texture to the crunchy outside of the chicken and the taro chips. I used my thumb to collect the remains of the sauce before the clean white plate was taken back to the kitchen. Again, I reiterate; trust your servers.
The final savory course was the best of the night, but we knew it would be. It’s our favorite thing on the menu. I’m pretty sure that everyone remembers the first time they try an exemplary pork belly dish, and I know I’ll always remember this one. At Departure, they take a long strip of fatty pork belly and cook it sous vide (a water bath that has it’s temperature painstakingly controlled) overnight to the point where it’s essentially bacon butter. This is seared off in a pan and covered in a sticky sweet reduction sauce made of pickled cherries, candied ginger, and pumpkin seeds which is then garnished with some fresh cilantro. This is one of the best things I’ve ever eaten. It melts in your mouth and the sweetness of the sauce (almost like a glaze) counteracts the fat perfectly. The best part of the sauce for me is the pumpkin seeds, providing a beautiful nutty finish to the otherwise sweet and fruity beginning. This dish sends me reeling. Every bite makes everything else on my mind vanish for a few seconds, shutting everything else down but my taste buds. Complex, fatty, salty, sweet tunnel vision.
Dessert was delicious. A chocolate, curry, and peanut butter mousse bar with mango sorbet was one and a kulfi made out of pistachios accompanied by kumquat preserves, garam masala, and olive oil was the other. Both were well balanced and not too sweet. I’ve also had a passionfruit crisp with basil ice cream here before which was stellar.
I’d recommend this restaurant to anyone wanting an amazing food experience in Portland. Since it’s a little more on the expensive side, it’s a place to go for more of a special occasion, although their happy hour is definitely reasonable.
This is a place I greatly enjoy eating and learning from, and that’s about as much I can ask from any chef or restaurant.


I was recently sent these Just Bee Honey Water cartons to try, and I’m so impressed with them. I just had to share them with you all. I was sent three flavours; Lemon & Green Tea, Blueberry, and Apple & Ginger! Each are completely unalike with their own unique flavours and all low in calories and extremely refreshing! As I don’t often choose healthy options, I was a little skeptical about how this would taste, but Just Bee Honey Water is incredibly sweet and refreshing! I’d happily recommend them to anyone and will definitely be buying more! My favourite, by far, is the Blueberry flavour and I will definitely be purchasing a pack of just that flavour.
The Just Bee Honey Water comes in a pack as shown below. Mine is the 3 pack of each flavour priced at £4.99. They are also available in packs of 12, 24, and 72.
One thing I found completely adorable about Just Bee is they include a packet of seeds in your order for customers to plant in order to help save the bees!
To purchase your own, head here
After finding out I’m gluten intolerant and having to deal with bloating all the time, I noticed how difficult it was to find any kind of variety in the industry of gluten-free food. There’s just not much option at all! After discussing this with their founder, I was recently sent these Crobar energy bars by Gathr foods to try! The crobar energy bars are packed with protein, and are soy-free, gluten-free, diary free and contain no added sugar! I was sent a raspberry, chocolate and peanut flavour, and they honestly taste no different to usual bars that contain those ingredients!
I have to admit that I was hesitant about trying these due to them containing Cricket flour. I hadn’t heard of it before and it can be quite putting off – the idea is quite scary! But try to open your mind to the idea of it, because they have amazing nutritional benefits and you cannot detect any different flavours when eating them! Crobar was a surprisingly delicious experience, and I was really happy with them. These bars are incredibly tasty and filling, not to mention they are a great, and much more creative and interesting option for gluten-free customers! They are very energising and fill me up as much as a full breakfast would! I fully recommend these for anyone looking for a more interesting gluten-free option than the unfortunate lack that’s on the shelves in supermarkets!
You can purchase yours here
Let me know your experiences with these foods!


If you're in the Port Adelaide area and are looking for a new place to try, then head on over to Roma 500 Cinquecento. We have a unique selection of menu items that range from traditional Afghan favourites to tasty pasta dishes. There is even a special menu just for the kids so bring the whole family. Some of our delicious dishes include Ashak, Ghormeh Sbazi, Borani Banjan, Spaghetti Bolognese, Penne Con Pollo, and Single Skewer Wraps. Here at Saffron Cafe And Restaurant, we offer delivery and takeaway options. Just use our easy online ordering option.


Online cake delivery is the perfect way to treat your loved ones on a special occasion. You can easily find and order the best cakes from all over the country. When it comes to picking out an online bakery in New Jersey, it is important to think about the size of the party, the type of food served, and whether you want a full meal or just an afterthought. It doesn’t matter what kind of event you are planning, there will be a bakery that has what you’re looking for. The following tips will help you narrow down your choices and make the right decision. The very first step to decide on an online cake delivery service in New Jersey, you have to first think about the dessert specificities. Many New Jersey online cake makers specialize in only one particular dessert. This can make finding the perfect flavors easier, but you might have to do a little searching to find them. Most good online bakeries offer many specialty creations such as: gelato, fudge, chocolate, mint, coconut, banana, cupcakes, pies, and cakes. Once you have decided on your desired desert, you can look at the types of foods you want to prepare. Some of the best online bakeries also offer gluten-free, vegan, and organic selections. Some even offer specialty items such as: chocolate covered edible gifts, wedding favors, chocolate infused creamers, fruit gifts, and much more. If you want your food to be decorated, most bakeries will have the capability to do so. If you don’t want the hassle of having to do so on your own, look for a bakery that can do so. For example: If you order a glazed doughnut, most bakers in New Jersey have the ability to do so on your behalf. Online cake delivery in New Jersey is a great way to add exciting new flavors to all of your favorite treats. You can get creative with your deserts, mix up toppings, and make any kind of cake that your heart desires. The internet has opened up a whole new world for the ambitious baker. With just a few clicks of the mouse, your order can be placed and your loved ones can begin enjoying their new flavors immediately. When it comes to delivering baked treats to your family and friends, this is a better alternative than driving all over town and stopping into a variety of restaurants for the best tasting treats. If you send cakes online for your special occasion, you are ensuring that your loved ones will love them. This will help to ensure that they get the food that they deserve, every time. By providing them with the option to send you food on a regular basis, you are providing them with another way to ensure that they never run out of ways to show you how much they love and appreciate you. You may find that your friends or family members actually become your best friends because you have taken the time to consider their needs and concerns before making a decision about what is best for them. There are several types of online cake delivery in New Jersey to choose from. For example, if you want to surprise someone with an extravagant fruitcake or birthday cake, you can get the designer cakes that you desire. There are several specialty flavors such as banana cream pie, banana split, and even fruit-filled wedding cakes for that special occasion. If you are looking for something a bit more traditional, there are specialty eggless cakes for you as well. However, there are also plenty of different kinds of delicious Christmas ornaments that you might want to consider for your next holiday party. There are red and green gimmal, sugar cookies that come in many different flavors, and of course there are chocolate covered berries. Whatever kind of cake you are looking for, you can be sure to find exactly what you are looking for online, and it won’t be disappointed. If you want to enjoy a dessert that tastes better than you would get at an expensive fine dining restaurant, consider going online to order a special cake for your next party. With so many different flavors, colors, and styles available, you can’t go wrong when you purchase your holiday treats from these bakeries in India. There is something for everyone, no matter what type of flavor you like. These delicious cakes will definitely impress all of your friends and family, and they will be talking about them for years to come. Whether you are buying for yourself or for someone else, there is a bakery to meet every need and budget. Make the most of your money by purchasing your Indian eggless cakes online.


Cinnamon Sticks | Bulk Cinnamon Sticks | Cinnamon Wholesale
Culinary gourmet, premium quality cinnamon sticks are cut-to-length and available in 1", 2-3/4", 6", 10" and 18" sizes.
Countryside Herb Farm cinnamon sticks are great for ciders, hot chocolate, teas, coffees, mulling spices and holiday beverages. Cinnamon sticks make a perfect decoration for crafting projects, primitives or adding to bulk potpourri recipes. Cinnamon Swizzle Sticks for apple ciders, wassail and hot toddies. Order by the pound with quantity discount pricing:


Cooked or Raw? What’s Best For Healthy Eating
Why should one cook? Believed, it destroys nutrients and wastes energy. Eating raw is a natural way, the way nature intended the food to be eaten. It sounds fancily accurate enough to convince many people, but is it the truth?
According to what we know, it is presumptuous to assume that nature produces food consumed by humans or does anything to benefit us humans. We have been here on this planet for a tiny fraction of time, the character was here much earlier, and it has produced a lot of stuff that will kill us if we consume it. Of course, this whole argument collapses if you don’t believe what the guys sitting in their fancy labs prove.
Loss of Nutrients
Baking or frying food at high temperatures does indeed result in some loss of nutrients; a chunk of water-soluble vitamins are lost when food is cooked, especially when it is overcooked. But then, in numerous cases, cooking also destroys anti-nutrients that inhibit the absorption of nutrients in the gut.
Also, the loss of nutrients is nowhere close to the high percentages proclaimed by the proponents of raw food diets.
In some vegetables, such as Asparagus and carrots and the red fruit tomato, cooking increases the availability of some great antioxidants. Cooked Asparagus can give you more ferulic acid than the raw; cooked carrots can provide more beta-carotene, converted to vitamin A.
Breaking Down of Enzymes
Another common misconception of some raw food proponents is that the breakdown of plant enzymes, which happens when overcooked, increases the number of enzymes required to digest them. Even though the plant enzymes are beneficial for us, they do not speed up digestion when consumed; they are absorbed by our digestive juices, like other nutrients.
Vegetable soups and steamed vegetables are easier to digest; the cell structure of the plant is altered by cooking, cellulose is also broken down, which means that fewer enzymes are required to digest them.
What about Cooking Meats?
Cooking meats is essential to minimize the chances of food poisoning; research has shown that cooked meat and cooked sweet potatoes provide more energy than raw ones. The preference tests conducted on hungry mice showed that they had a strong preference for cooked food. It is highly doubtful that that was because of the seasonings they put on the cooked food. It suggests that the subjects were aware of the energy benefits of eating cooked food.
So is cooking better than eating raw?
It is impossible to answer this question with a straightforward yes or no. Cooking meat, poultry, and seafood is beneficial and should be the preferred method. However, when it comes to fruit & Veg, it essential to eat them in sufficient quantity. Some vegetables and fruits are better off cooked; some are not.
Unless you are open to put in the effort and make a chart for the better way to consume the standard products or pay someone to do it for you, eating a variety of products is what matters. If you have trouble eating raw broccoli, you will still gain many benefits by eating steamed broccoli.


So as none of you probably know yet, about a month ago me and my girlfriend decided to go vegan since we moved in together. My girlfriend was already 3 years vegetarian and I had gone vegetarian for 1.5 years a couple years ago. I brought the idea up to her and we both decided it was a good idea and since have been loving every minute of it.as many of you most likely do know though, the World Health Organization also recently released information regarding red meat and processed meat and its correlation to elevated cancer risk. For those that don't know processed meat encompasses an extremely broad spectrum, that's not merely limited to hot dogs, ham, and beef jerky type things but any meats that go through a marinating process and other such things. Most peoples first thought is, well why should we trust one group, the issue with that is that the WHO used over 800 studies, 700 epidemiological studies as well as some 100 mechanistic studies, using 22 different experts from 10 different countries. As many know the common american diet is not the picture of health to begin with, but our meat consumption is vastly disproportional even taking in to account our poor diets.These studies showed that a consumption of 50g of red or processed meat heightened risk of colorectal cancer by 18%, 50g being roughly 2 slices of bacon alone, most people consuming 50g of red meat in less then a few bites while eating things like steak, ribs, or any other common barbecue dish. The WHO proceeded to deem processed meats a class 1 carcinogen, and red meats a class 2A, class 1 being on the same level as asbestos and cigarettes. While this does not mean the carcinogenic levels are equal it is merely a classification of knowledge of the carcinogenic effects.on top of the natural carcinogenic effects found in red and processed meats, the WHO neglects to mention the main Iron found in red meat, haem iron is also extremely carcinogenic and cooking the meat by means of grill or pan frying heightens the carcinogens released in meat. Siting Harvards latest cohort study, a one serving increase of red meat a day increased CVD ( cardiovascular disease) risk by 18%, and the increased cancer risk is 10% for red meat as well as 16% for processed meat. The Harvard study being spearheaded by Walter Willet who aslo concluded our bodies don't care where we get our vital amino acids but plant based foods having the best and healthiest amino acid profile. Furthering this point an America Diabetes association stated that semi vegetarians who claimed to eat meat only 2-3 times per month had double the risk of developing diabetes compared to strict vegans, bringing me to what I think is an important question. What is moderation and how does one eat meat in moderation? Now my last point that I really feel needs to be brought up is nitrosamines. Nitrosamines are another form of carcinogen found in red meat that are also found in cigarettes. Stephen Hecht states in his study of nitrosamines in red meat, that any of product found containing nitrosamines would be immediately taken out of the market due to extreme risks in human health. Ill end this post with this statement, vegan blood is found to be eight times less hospitable for cancer cells and vegans show the lowest risk of overall and female specific cancers.


The best way to enter the Albanian restaurant Cka Ka Qellu, if not the most direct, starts on Arthur Avenue. Arrive before the fish shops along this famous, not-quite-faded Italian strip in the Bronx take in the iced clams and octopus for the night. Across from Dominick’s, turn into the indoor market that Fiorello La Guardia ordered up. Move on past the hand-rolled cigars and the T-shirts reflecting various tenets of Bronx philosophy. Keep going beyond the scamorza, the soppressata and the ready-to-go heroes, and walk out the door on to Hughes Avenue. Just to the right is a spinning wheel that looks old enough to have been Rumpelstiltskin’s and next to it, another door. Open it, walk inside.
The short trip seems to have taken you back in time. The spinning wheel turns out to be just one piece in Cka Ka Qellu’s collection of antique tools, stringed instruments, yokes, brass coffee mills, manual typewriters, dishes of hammered metal and embroidered costumes that the owner, Ramiz Kukaj, brought over from the old country. Some, he says, go back to the 18th century. The floors and walls seem to have been airlifted from an Albanian farmhouse, and the speakers play wistful folk tunes on traditional instruments, not the modern, globally aware wake-up calls of the brass band Fanfara Tirana. The restaurant is soaked in nostalgia.
The other reason for the walk from Arthur Avenue is that it recapitulates a pattern that’s repeated throughout this neighborhood, where the signs and menus facing the street are still written in Italian but many of the people in the back rooms, seasoning the sausages and frying the veal cutlets, are Albanian.
Here and there, those Albanians have brought a little of their cuisine into those Italian businesses. Cumin-laden suxhuk sausages hang to dry in the salumerias. In some pizzerias, the burek challenges the Jamaican beef patty for outsider meat-pie supremacy. One such place, also owned by Mr. Kukaj, is in the Norwood neighborhood and is called Tradita. (Ligaya Mishan reviewed it in 2017.) But if you want a deep-end Albanian experience, Cka Ka Qellu, pronounced SHA ka chell-OO, is the place to go.
The kitchen does not focus on the seafood of Albania’s Adriatic coast, or the more intensely Greek- and Turkish-leaning cuisine of its southern reaches. Instead, it heavily favors the north, which shares many dishes with the former components of Yugoslavia that are its neighbors. In particular there is a strong overlap with Kosovo, home to many ethnic Albanians including, at one time, Mr. Kukaj and his chef, Afrim Kaliqani.
In their kitchen, yogurt and cream are everywhere, along with curds of soft fresh cheese and triangles of creamy, unsqueaky feta. A good portion of the menu could be described as things in a creamy white sauce. Another, entirely different portion could be described as creamy white sauce with things in it.
Included in the second group are some of the dips that are almost obligatory at the start of your Cka Ka Qellu experience: tarator, tart yogurt with minced cucumbers, garlic and parsley, similar to tzatziki, but nearly as fluffy as whipped cream; cream stirred with bits of suxhuk to give it a pinkish tint and a suggestion of spice; and kajmak, which our server described as “like butter for bread” and I would say was like crème fraîche blended with cream cheese and butter. (In parts of Albania, it would be made by boiling unpasteurized milk from water buffalo.)
I found myself dipping sausages, vegetables and just about everything else into the kajmak, but it is exceptionally good with a warm slice of the bread that Cka Ka Qellu bakes in the pizza oven that is the first thing you see when you walk in. When the menu defines kacamak as “cream with polenta,” the cream in question is kajmak, stirred into a fine-grained, nearly white mass of cornmeal that takes on the lightly fluffed quality of really well-made mashed potatoes.
Sometimes there is a creamy sauce where you don’t expect one. Each slice of lecenik, a cornbread with spinach and cottage cheese that is so rich it is only a few rungs in the ladder from cheesecake, comes to the table under a spoonful of kajmak. Sometimes there is no creamy sauce where one would do some good. The restaurant’s version of fli, the slow-baked, many-layered pancake, is served as a long, narrow wedge with no accompaniment, although it is somewhat less than fully tender and moist. Luckily it responds immediately to any spare yogurt you can forage from elsewhere on the table.
The mantia, baked dumplings filled with ground veal and onions, will seem tough and dry, too, if you order them alone. The same mantia cooked with yogurt in a clay dish will seem perfect.
Is there another restaurant in New York that makes as much use of veal, and as little of any other meat, as Cka Ka Qellu? It is the main ingredient in the restaurant’s qofte, ground and mixed with onions and red pepper; and in its qebapa, mild skinless sausages cooked on the grill. (The sausages would be called cevapi in other corners of the Balkans, where they are likely to be made from lamb or beef.)
Veal works its way into many of the clay-dish stews, including the veal tava, something like a Mediterranean ratatouille that got itself entangled with a meat-and-potato stew from another part of Europe. Rolled up with cheeses and smoked meat, breaded and fried, veal also serves as the filling for the alluring Skanderbeg. Named after a great patriotic hero of the 15th century, Skanderbeg is generally called Albania’s national dish, although its resemblance to a kayak made from chicken cordon bleu renders it something of an outlier in the cuisine. Ladled along its crunchy, golden length is — please rise and face Hughes Avenue — a creamy white sauce.
Eating all of this without a salad is unimaginable and probably unadvisable. Each of Cka Ka Qellu’s several salads seems to consist of cucumbers, tomatoes, red onions and cheese in slightly different arrangements. If the vegetables were any fresher, you’d be embarrassed to eat them in public. Surprise appearances by olives and their ilk provide extra variety.
Like the breads, the desserts are baked on site: syrup-soaked baklava, a nut cake called haxhimak, a sugar cookie with nuts pressed into the top whose Albanian name is sheqerpare. I like them best with coffee boiled on the stove in a long-handled brass pitcher and served on a matching tray, both of them engraved with ancient, geometric designs that repeat and repeat.
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老钱庄心水论坛99【当】【初】【不】【也】【是】【因】【为】【姜】【楚】【夸】【了】【尤】【正】【几】【句】，【才】【有】【的】【阿】【辞】【吗】~ 【天】【天】【很】【肯】【定】【一】【时】【半】【会】【儿】【姜】【楚】【是】【不】【会】【再】【上】【线】【了】，【于】【是】【把】【白】【色】【玉】【牌】【重】【新】【挂】【回】【腰】【袢】，【专】【心】【吃】【饭】。 【两】【人】【在】【边】【陲】【小】【城】【的】【一】【家】【客】【栈】【里】，【今】【晚】【在】【这】【儿】【住】【下】，【明】【儿】【个】【一】【早】【出】【境】。【偏】【僻】【荒】【凉】，【厨】【子】【基】【本】【只】【是】【把】【肉】【放】【到】【油】【锅】【里】【滚】【熟】，【再】【撒】【点】【盐】【面】，【手】【艺】【跟】【这】【里】【的】【民】【风】【一】【样】【简】【单】【粗】【暴】
【视】【线】【依】【次】【扫】【过】【集】【装】【箱】【内】【安】【静】【站】【立】【着】【的】【八】【部】【新】【型】【战】【斗】【机】【器】【人】，【孙】【诚】【缓】【缓】【舒】【了】【一】【口】【气】。 【他】【快】【步】【走】【上】【前】【去】，【从】【紧】【箍】【在】【集】【装】【箱】【内】【的】【一】【侧】【墙】【体】【上】【取】【下】【一】【口】【比】【市】【面】【上】【常】【见】【的】【笔】【记】【本】【电】【脑】【还】【要】【略】【小】【一】【些】【的】【金】【属】【箱】。 【熟】【练】【地】【输】【入】【了】【一】【组】【高】【达】32【位】【的】【复】【杂】【密】【码】【之】【后】，【箱】【子】【很】【快】【就】【被】【打】【开】【了】，【露】【出】【了】【一】【张】【巴】【掌】【大】【小】【的】【芯】【片】。 “【复】
【淡】【水】【在】【火】【星】【是】【非】【常】【宝】【贵】【的】【资】【源】，【每】【一】【处】【人】【类】【聚】【居】【地】【都】【有】【一】【整】【套】【水】【净】【化】【系】【统】【循】【环】【利】【用】【有】【限】【的】【水】。 【虽】【然】【想】【想】【会】【有】【些】【恶】【心】，【但】【这】【就】【是】【人】【类】【进】【入】【宇】【宙】【后】【必】【须】【面】【对】【的】【东】【西】。 【王】【逸】【儿】【知】【道】，【自】【己】【冲】【走】【的】【那】【张】【特】【质】【的】【纸】，【会】【在】【净】【化】【系】【统】【中】【被】【该】【得】【到】【的】【人】【得】【到】，【然】【后】【她】【留】【在】【上】【面】【的】【信】【息】【就】【可】【以】【传】【出】【去】。 “【我】【在】【这】【里】【遇】【到】【一】【件】【非】
【夜】【空】【之】【上】， 【悬】【浮】【着】【一】【颗】【巨】【大】【的】【陨】【石】，【笼】【罩】【着】【方】【圆】【千】【里】【的】【天】【与】【地】，【震】【杀】【出】【世】【界】【末】【日】【般】【的】【恐】【怖】【威】【能】！ 【这】【样】【的】【画】【面】，【光】【是】【在】【脑】【海】【中】【想】【象】【一】【下】，【都】【足】【以】【令】【人】【倒】【吸】【凉】【气】，【头】【皮】【发】【麻】，【双】【腿】【发】【软】！ 【但】， 【令】【人】【最】【恐】【惧】【的】【却】【是】，【这】【颗】【从】【天】【而】【降】，【巨】【大】【无】【比】，【蕴】【含】【着】【惊】【世】【杀】【机】【的】【椭】【圆】【形】【陨】【石】，【竟】【然】，【被】【人】【用】【一】【道】【拳】【芒】【给】【贯】【穿】老钱庄心水论坛99【就】【在】【此】【时】，【帝】【雄】【感】【到】【一】【阵】【灼】【热】【感】【袭】【来】。 “【有】【情】【况】。” 【帝】【雄】【听】【见】，【外】【面】【传】【来】【哭】【喊】【的】【声】【音】，【以】【及】【透】【过】【窗】【户】【的】【火】【光】。 【躺】【在】【他】【身】【旁】，【早】【已】【经】【闭】【目】【酣】【睡】【的】【纲】【手】，【也】【在】【第】【一】【时】【间】，【醒】【来】。 【两】【人】【冲】【出】【房】【屋】【一】【看】，【只】【见】【外】【面】【是】，【火】【光】【一】【片】。【熊】【熊】【大】【火】，【燃】【烧】【着】【这】【处】【草】【原】。 “【不】【好】。” 【帝】【雄】【目】【光】【一】【凝】，【注】【意】【到】【火】【势】
【因】【为】，【顾】【夫】【人】【虽】【然】【生】【育】【了】【自】【己】，【但】【是】【她】【从】【小】【却】【过】【着】【那】【样】【颠】【沛】【流】【离】【的】【生】【活】，【生】【活】【早】【已】【经】【将】【她】【的】【棱】【角】【给】【磨】【平】，【她】【对】【亲】【情】【一】【次】【一】【次】【的】【失】【望】，【所】【以】【早】【已】【级】【没】【有】【期】【待】【了】。 【可】【是】，【当】【她】【在】【手】【术】【台】【上】【破】【腹】【产】【的】【时】【候】，【她】【突】【然】【就】【想】【起】【了】【顾】【夫】【人】【生】【自】【己】【的】【是】【不】【是】【也】【是】【这】【样】…… 【向】【暖】【的】【原】【本】【坚】【硬】【的】【心】【瞬】【间】【就】【坍】【塌】【了】。 “【不】，【不】【要】【紧】
【说】【完】，【她】【又】【歉】【疚】【地】【对】【海】【伦】【讲】：“【实】【在】【不】【好】【意】【思】【啊】！ 【海】【伦】【医】【生】，【我】【这】【个】【外】【甥】【比】【较】【木】【讷】。【让】【您】【见】【笑】【了】！” 【海】【伦】【笑】【了】【笑】，【意】【味】【深】【长】【地】【看】【了】【一】【眼】【吴】【韬】，【他】【木】【讷】？ 【这】【话】【可】【说】【得】【有】【些】【岔】【了】，【她】【就】【没】【见】【过】【比】【他】【更】【自】【来】【熟】【的】【人】。 【她】【点】【点】【头】，【轻】【轻】【说】【道】：“【嗯】！【看】【出】【来】【了】！” 【吴】【韬】【一】【汗】，【清】【清】【喉】【咙】，【装】【模】【作】【样】【地】【走】【了】【上】
【南】【火】【凤】【身】【份】【尊】【贵】、【有】【美】【貌】【有】【实】【力】，【顿】【时】【吸】【引】【了】【不】【少】【人】【的】【疯】【狂】【追】【求】。 【这】【个】【冷】【傲】【青】【年】【便】【是】【众】【多】【追】【求】【者】【之】【一】，【他】【叫】【做】【庞】【非】【凡】，【很】【明】【显】【是】【庞】【家】【势】【力】【的】【人】，【依】【仗】【自】【己】【有】【个】【五】【绝】【之】【一】【的】【弟】【弟】，【打】【压】【了】【不】【少】【杨】【莫】【伊】【的】【追】【求】【者】，【曾】【一】【度】【差】【点】【儿】【引】【起】【庞】、【罗】【两】【家】【相】【斗】。 【也】【不】【知】【他】【从】【哪】【里】【听】【说】【罗】【家】【的】【那】【个】【恶】【霸】【虎】【啸】【也】【喜】【欢】【杨】【莫】【伊】，【而】【且】


Thyme Honey of Rhodes 130gNovember 7, 2023
Orange Honey 130gNovember 7, 2023
Pine Honey of Rhodes 130g
Honey produced exclusively in Kymisala, the largest pine forest of Rhodes. Kymisala is located 70 km southwest of the city of Rhodes, between the villages Monolithos and Sianna. There, where the entire tradition of Rhodian beekeeping is concentrated.
Pine honey comes from the honeydew of the Marchalina hellinica insect known as the pine “worker”.
Ιt is characterized by a mild sweet taste and stands out for its aroma.
It is of high nutritional value and rich in minerals and trace elements.
Discover the exquisite taste of Greece with our Coniferous and Herbs Honey. This honey combines the essence of coniferous trees with a selection of diverse herbs […]
Honey produced exclusively in Kymisala, the largest pine forest of Rhodes. Kymisala is located 70 km southwest of the city of Rhodes, between the villages Monolithos […]
Delight your senses with the exquisite taste of our Orange Honey, elegantly presented in a sleek metallic can. Sourced from the fragrant blossoms of orange groves, […]
Explore the authentic taste of Greek honey with our Pure Honey from Rhodes with natural aromatic notes of thyme, pine, and wildflowers. Sourced from the pure […]


Home >News >India >Sweet sellers need to display ‘best before date’ from 1 October, orders FSSAI
FSSAI’s letter said that the food business operators might also display the date of manufacturing, adding that it is not mandatory however (PTI)
1 min read
. Updated: 26 Sep 2020, 09:34 PM IST
FSSAI’s move will help to ensure that the consumers are purchasing fresh productsIndia’s food regulator has directed the sweet shop owners to adhere to the regulation from October 1, 2020
NEW DELHI :
Your neighbourhood sweet shop will now have to declare the ‘best before date’ of non-packaged or loose sweets available in his shop. India’s food regulator, Food Safety and Standards Authority of India (FSSAI) has directed the sweet shop owners to adhere to the protocol from October 1 this year.
FSSAI’s regulation will help to ensure that the consumers are purchasing fresh products.
The food safety regulator, in a letter dated 25 September to the commissioner of food safety of all states and Union Territories, said, “…In the public interest and to ensure food safety, it has been decided that in case of non-packaged/ loose sweets, the container/tray holding sweets at the outlet for sale should display the ‘Best Before Date’ of the product mandatorily with effect from October 1, 2020.”
‘Best before date’ must, can avoid ‘manufacturing’
The letter also said that the food business operators (FBOs) might also display the date of manufacturing, adding that ‘it is not mandatory however’.
“The FBOs shall decide and display the ‘Best Before Date’ of sweets depending on the nature of the products and the local conditions,” the FSSAI said.
If you visit FSSAI’s website, you will find an indicative list of the shelf life of various types of sweets.
The FSSAI has also asked all FBOs dealing in sweets to comply with these directions, and added that food safety commissioners should ensure compliance.
The food regulator said that the decision was based on various complaints about the quality and adulteration of sweets, mostly during festive season.
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Losing Weight and Getting Healthy is Now Easier Than Ever!
How many of you have tried dieting and failed? Unless you change the way you think about food, you will never achieve that healthy lifestyle you desire.
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Even if you break free for a while, lose weight and feel great, almost everyone eventually goes back to eating the way they used to or worse.
It’s not your fault. You are fighting a losing battle with your subconscious unless you change it.
Many people binge after diet and end up worse off than they were.
With our subliminal mind controlling 95% of our life you are doomed to fail unless you change your thoughts. Our subliminal healthy eating program will do that for you.
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Here are the powerful subliminals recorded on this audio –
I crave healthy nutritious food.
I eat for health.
As I lose weight I keep it off.
Eating healthy food is normal for me.
Eating healthy is natural for me.
Every day I love my body more and more.
Feeling fit is fabulous.
I always stick to eating a healthy diet.
I am continuously and safely melting fat from my body.
I am grateful for my weight loss success.
I buy only unprocessed healthy food.
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I feel very thin and light-hearted today and always.
I feel very thin today and always.
I have a healthy relationship with food.
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I like shopping for food that’s good for me.
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I love salad.
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I no longer crave fast food.
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I prefer Nutritious foods.
I prefer to eat vegetables and fruits.
I no longer crave salt or sugar.
I release any feelings of being fat or unfit.
I release excess weight from all parts of my body.
I release excess weight quickly and easily.
It’s easier to lose weight now that I have positive energy.
It’s easy for me to find healthy snacks that I love.
It’s easy to add fresh fruits and vegetables to my diet.
It’s exciting to watch my body regaining its thinner shape.
It’s okay to lose weight quickly.
I am in control of what I eat.
I am motivated to get fit and healthy now.
I am now free from the desire to snack.
My appetite easily stays under control always.
My appetite is decreasing daily.
I eat for health.
My body enjoys losing weight and does it very well.
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Food festivals are a way for you to get out and enjoy a little taste of the food you don't usually go for.
Each state offers plenty of food festivals but narrowing down which ones you absolutely need to attend can be difficult. Luckily, Eat This, Not That! set out to find the best food festivals each state has to offer.
Here is what the report says about various food festivals offered around the U.S.:
"Food festivals are a great American pastime. The large festivals often focus on one type of food, or a specific theme like oysters or food and wine. Food festivals also allow visitors to get a real sense of the culinary scene in various parts of the country by trying dishes from renowned chefs or local icons, often for a set price at entry."
So, what is Minnesota's best food festival?
Twin Cities Veg Fest in Harriet Island Park.
Here is what the report has to say about the Twin Cities Veg Fest:
"The Twin Cities Veg Fest is the largest plant-based food festival in the midwest with over 120 vendors held in September. The festival includes food demos, tastings, and educational seminars on how to go plant-based with food."
Click here to see the best food festivals in each state.


Santorini is a culinary destination and, as part of Greece, it is well known that the Mediterranean cuisine has always contributed to a healthy and longevity life.
Santorini’s gastronomy is linked to the island’s volcanic environment and culture.
If you wish to taste the original Santorinian products, just ask for dishes prepared with local ingredients. Do not hesitate to look for the famous “Fava” ( a type of yellow split pee puree ), the Santorini cherry tomatoes, Santorini capers, the Lilliputian zucchinis , the local ‘waterless’ cucumber called ‘katsouni’ , and the unique white eggplants. Quite all of them are served in most of the island’s restaurants.
When you visit Santorini you can spend an astonishing time by booking either one of our extraordinary cooking classes or a candle-light dinner. Both options offer you the chance to discover Santorini’s hidden gastronomical treasures!!


Arjona, located in the Guadalquivir valley, known for the richness and quality of its olive groves, one of the biggest production centres of olive oil in the province of Jaen.
The climate and characteristics of the soil influence the attributes of the oil, making it unbeatable quality oil.
Rueda Lara, with deep roots in the municipality of Arjona, is a project that comes from the olive oil tradition that goes back two generations.
Awareness of the world of olive oil and to the culture of the Mediterranean diet led the children of Alfonsa Rueda to start a business venture.
Our philosophy is based on applying the best care to the olive and the desire to offer the consumer an extra virgin olive oil, 100% Picual olives of the highest quality
Our oil which comes from the Picual variety has greenish tones. Fruity, fresh and fragrant smell. A slight bitterness predominates in its flavour with an intense taste of the olive itself, leaving a final exquisite taste in the mouth and a long aftertaste. The type of soil, the careful selection of fruits and high standards during the development process we can say means that is one of the finest oils in the world.
The way it is collected makes it special
Our oil is made from olives in perfect condition; they are looked after and pampered from the tree to the processing and packaging.
Frequently Asked Questions
What are the benefits of olive oil?
What is the acidity of oil?
Acidity does not give any flavour.
How is oil best preserved?
The oil has to be kept from light, heat and air in order to prevent it losing its properties. The most important factor is light, which degrades the oils easily rapidly losing their properties.
So the best way to keep it is in a cool dark place, isolated from light and tightly closed so as to have no contact with oxygen and prevent oxidation and, later, rancidity.
The ideal storage temperature is about 18-19 ° C.
Does oil expire?
Olive oil has no expiry date, as such, but, unlike wine, it will deteriorate over time, it may oxidate and could end up turning “rancid”.
Extra virgin olive oil usually keeps all its properties both nutritional and organoleptic until a year after its collection.
Once the “best before” date is exceeded the product does not offer the full quality, it may have lost attributes or may not be entirely satisfactory. Only if consumed within this time is its condition guaranteed.
Difference between virgin/extra virgin and refined olive oil?
Virgin Olive Oil: obtained directly from olives using the mechanical extraction method without using refined oil.
Its acidity may rise to 2º.
From a nutritional point of view it contains antioxidants and vitamins that the olives provide.
- Perfect for fish, poultry and meats (before cooking).
Extra Virgin Olive Oil: It is the highest quality. Conserves all its characteristics and health properties intact.
It can be considered olive juice without additives or preservatives.
It should never exceed 0.8º acidity
- Perfect base for dressings, salads, vinaigrettes or condiment for dipping bread.
Refined olive oil: highly graded oil needs to be refined to be edible because it comes from olives of “poor quality” made from hot pressing or extraction.


There's no better feeling than bringing in a bountiful harvest from the garden, but when you're faced with an abundance, it can be hard to know how to handle it.
Homemade products can be terribly perishable, and there's no point wasting your efforts wasting them.
Let's say you've noticed an overabundance of beets this season.
So it's time to think beyond cooking and baking and get a little more creative in the kitchen.
This article will share 33 of the best recipes that use beets as the star of the show.
Once you've tried a few of these suggestions, you might feel inspired to double your backyard in the coming year.
But first, let's explore why turnips are worth it.
Why grow turnips?
While not a showy crop, turnips are well worth mastering for the home gardener.
This hardy root vegetable tolerates low temperatures and thrives with a short growing season, making it one of the first crops to be harvested in spring and fall. Both the root and the greens are edible, and many beet varieties are sweet enough to be suitable for desserts.
But don't let their sweetness fool you, beets are packed with nutrients. A serving of beetroot contains just 44 calories, but it's packed with vitamin C, folic acid, potassium, folic acid, and other health-boosting nutrients.
The high fiber content of this root will help you manage your digestive health, and there is evidence that eating beets regularly can help your body use oxygen more efficiently, which in turn leads to morebetter athletic performance.If that's not enough, there's also evidence that the light pigments in beetroot can work.reduce the growth of cancer cells.
how to harvest turnips
Beetroot is ready to be harvested from the garden after 40-50 days after planting.
Small beets (beets harvested when they are smaller than a Ping-Pong ball) tend to be sweeter and more tender, but any size under three inches is fine.
Note that beets get more fibrous the longer you leave them in the ground, and they taste sweeter when harvested in late spring and fall.
If you are interested in greenery, harvest it when it is at least 15 cm tall. One idea is to plant the beet seeds thickly and then use the greens from the plants that you thin out as the season progresses.
How to store beets
Beetroot can be stored in the refrigerator for up to a week, but green vegetables should be used the same day they are picked to ensure they are as fresh as possible.
For a long-term storage solution, turnips might suffice.in a basementfor two to five months.
You must first remove the tops of the beets to half an inch above the root ball, then pack them in layers interspersed with wet sand, sawdust or peat moss in a plastic container with an airtight lid.
When buying turnips, it's best to buy those with the stalks and leaves still intact, as this is a sign of freshness. Look for firm beets with smooth, dry skin without dark spots.
how to cook beets
Turnips come in bright colors and can stain your hands and prepare the space when you work with them. That's why it's usually best to wear kitchen gloves and use plastic chopping boards.
First, you should scrub the beets with a vegetable brush and water to remove any stuck-on dirt, then peel them with a vegetable peeler.
Beet skins are healthy, but they tend to be chewy and bitter, so most recipes recommend removing them.
Once the beets are prepared, you are ready to use them. The following 33 Brilliant Uses for Beetroot should serve as inspiration to get you started.
33 brilliant beetroot recipes
1. Beet puree
For a low-carb substitute for your favorite mashed potato recipe, cook beets whole and mash with a potato masher before adding butter, olive oil and salt and pepper to taste.
2. Cured Fish
You can add a rosy hue to your smoked salmon with two medium-sized turnips. find the recipeHere.
3. Pickled beets
If you have never tried pickled beets, you will be delighted.
Pickling is one of the best ways to preserve beets for storage for several years, and you can customize the recipe to also include hard-boiled eggs. Be sure to process them in aboiling water canfor at least ten minutes if you don't eat them within a month.
Here it isA great recipe for pickled turnips.
4. Sandwich topper
Cooked beets, thinly sliced, are great for sandwiches, especially when paired with a tangy flavor like goat cheese or horseradish.
5. French fries
Calorie-free fries? Slice the beetroot into thin slices and roast in the oven until it gets a crunchy texture for a perfect snack.
6. Beet Roast in Salt
If you have a lot of salt on hand and want to bring out all the beetroot's distinctive flavors, consider roasting them with salt.
Simply arrange the beets in a casserole dish, covering them completely.sal kosher,and bake at 375 degrees for an hour before peeling and enjoying.
7. Beetroot and grapefruit salad
Looking for a tasty side dish to beat the summer heat? followthis recipeEnjoy roasted beets paired with alfalfa sprouts and ruby red grapefruit.
8. Pizza with beets and goat cheese
One benefit of homemade pizza is experiencing flavors not typically found in takeout. Pair of sliced beets with goat cheese andyeast crustfor a combination worth celebrating.
9. Spicy Beetroot Ice Cream
Its natural sweetness makes beetroot a perfect match for homemade ice cream andthis recipeElevate things with the addition of cayenne pepper and cinnamon.
10. Beet ketchup
Forget tomatoes, beet ketchup is a condiment worth celebrating.this recipeit creates a slightly more acidic sauce than traditional ketchup and is perfect as an accompaniment to sweet potato fries.
11. Magentarote Reis
Want to add a pop of color to your boring rice dishes? As a final step before serving, add grated beets to make them a bright pink. Try it with risotto!
12. Beetroot and tomato soup
Try this twist on a time-tested favorite by substituting half the tomatoes for the beets in your soup recipe for a lighter dish with a more complex flavor.
13. Beet Potato Latkes
Add some color (and fewer calories) to your potato chip cakes by replacing half of the grated potatoes with beets.
14. Beetroot Pudding with Chia
Chia seeds add great texture to homemade pudding without packing in the calories, and you get a subtly sweet flavor when you use beets as directed.this recipe.For another memorable combination of beets and chia seeds, try thesesmoothie recipe.
15. Beetroot hummus
Chickpeas aren't the only option for amazing homemade hummus. Embrace your pink side with himoutstanding alternative.
16. Pickled Eggs with Beet Devil
There's a reason hard-boiled eggs are often eaten first in potlucks - they're delicious! Enjoy this hot (pink) version of a classic favorite, using hard-boiled eggs that have been soaked in beetroot juice for an hour before preparation (recipe here).
17. Marinated beets with soy
Looking for a plant-based snack that can be served with Asian spices? Then, sauté the beets in soy sauce and vinegar for a hearty side dish that won't leave you craving the meat.learn how here.
18. Bowl of beets and berries
To forgetacai beer,You can enjoy abowl of berriesthis is so colorful with beets, cherries and raspberries.
19. Beet juice
One of the best ways to absorb the nutritional value of beetroot is with fresh beetroot juice.
If you have a juicer, the process is simple - just cut it into quarters and place it in the machine.
Otherwise, finely chop the beets, place in cheesecloth and squeeze the juice into a measuring cup. You can store it in the fridge for up to three days or freeze it in ice cube trays to add flavor to smoothies.
Bonus: Get even more nutrients by squeezing the beet greens too!
Try this: Simple Homemade Beet Kvass
20. Pickled Beetroot and Radish
Enjoy a crunchy condiment that goes great with scrambled eggs or fatty cuts of meat. Best of all, this recipe uses two of the garden's earliest plants. Find itMethod here.
21. Sautéed Beet Leaves
Think of beet greens as the bonus product you get when you grow them fresh or buy them and cook them on the stove like kale or cabbage. They can even be eaten raw in salads if you harvest them from beets.
22. Chocolate beetroot donuts
Turnips don't just dothese donutsmoist and delicious, but also add dazzling color to the frosting without having to resort to artificial coloring.
23. Grilled beets
Forget hamburgers, beetroot can stand out at your next cookout. Grilled beets crystallize their sugars, creating a smoky, earthy flavor. Peel, cut into slices and wrap the beets in aluminum foil after brushing them with oil, salt and pepper. You can cook them in the foil wrapper on a medium-high grill for 30 minutes or until tender.
24. Beet Ginger Cocktail
Are you looking for a way to relax after working in the garden? Ospicy gin cocktailpairs perfectly with ginger and beetroot juice for a delicious and refreshing drink.
25. Beet Gnocchi
Enjoy the balanced flavor and bright pink hue of thishomemade cookieson your next pasta dish!
Channel the flavor of beef tartare by topping shaved cooked beets with capers, onions and other flavor-packed ingredients for afun vegetarian alternativeto the classic.
27. Beetroot Frittata
Trying to use up a few extra eggs? You can also get rid of leftover beets at the same time by blending them into your favorite stir-fry recipe.
28. Beet Salad with Mozzarella
Mix your favorite cooked cereal with diced roasted beets, toasted almonds and fresh mozzarella for a protein-packed salad with a perfect blend of sweet and savory flavors.
29. Beetroot Brownies
No one but you will guess the secret ingredient.estes brownies paleo-friendly, and the beet puree you use to prepare them is so good you'll forgive eating it alone.
Once you've tried this homemade beetroot sauce, you'll never go back to traditional flavors in a jar. All you have to do is saute the beets until charred but soft on the inside, then shred them and toss them with salsa ingredients like garlic, cilantro, and pepper.this recipecan serve as a suggestion.
31. Beetroot Red Velvet Cake
If you love the coloring of this classic dessert but don't want to expose your family to artificial colorings, an easy fix is to add some beetroot puree to the recipe. Healthy and beautiful!
Cut the beets into thin slices and brush with oil and salt until crispy before roasting.this recipefor homemade beet chips it's so easy.
33. Veggie beet burger
Reserve the ground beef and enjoyDelicious black bean burgerswhich are also stuffed with quinoa and beets.
Bonus Beetroot Recipe: Beetroot Wine
That beet wineit is velvety soft and full. It competes with any high quality Pinot Noir.
Best beet varieties to grow at home
Feeling inspired to grow your own turnips for a plentiful supply next year?
Choosing the right strain is almost as important as committing to a recipe. Consider one of these proven types to get started.
Detroit Dunkelrot:You get perfectly round beets with firm, sweet roots.
bull blood:These early season beets form pink rings and have deep red leaves that are popular in salads.
Chioggia:Known for their beautiful concentric stripes, turnips from Chioggia add a touch of interest to any dish.
Early Wonder cano alto:Best grown in cool conditions, these beets produce even roots and large, flavorful leaves.
gold touchstone:This smooth, golden yellow beet has an excellent germination capacity and retains its color when cooked.
golden detroit:Sweet but milder in flavor than most beets, this variety is known to win over picky eaters.


Keep Your Body and mind Strong With These Nutrition Tips
The best ways to Lower Your Blood Pressure With Diet plan And Exercise
Wheatgrass shoots may not be ranked # 1 in taste, but they include numerous nutrients and vitamins that are excellent for your nutrition. Integrate more wheatgrass in your diet plan to get healthy. It is a terrific method to cleanse your body and rebuild your bloodstream. In fact, it is an excellent treatment for anybody with blood conditions. Consider foods that are high in protein and low in fat. Turkey and chicken with the skin removed satisfies the requirements. You can roast, broil, grill or bake poultry, but do not fry them. Breast meat tends to be much better for you than dark meat.
Lower your sodium intake by seasoning foods with herbs and spices, instead of salt. By using fresh herbs in everything from sandwiches to veggies to eggs, you can amp up the taste without the negative health results of sodium. Herbs are simple to grow on your kitchen area windowsill or patio and for that reason, can be quickly accessible whenever you need them.
Consume nuts as a healthy snack food. Nuts are not simply great for you, they also assist you feel full. There are various flavors of nuts out there. You can even attempt soaking them in water for a various texture. Just make sure you do not have a nut allergic reaction before snacking. Because it will cut down on the quantity of sugar that your body will require to procedure, switching from white bread to wheat bread is excellent. It is also a smart idea to see if you can find light wheat bread because it will save you a lot more calories and fat.
While nutrition is fantastic and essential for a healthy way of life, don’t let it become your identity. You consume healthy due to the fact that it is the best method to live not due to the fact that you wish to be referred to as the individual who eats correctly. Once you let it become a fascination than you have actually gone back to the exact same problems as you had previously.
Often individuals fail when aiming to slim down because they permit themselves to obtain so busy, and don’t have the time or energy to cook anything. Make an emergency situation package for times like these that is filled with healthy foods like nuts, fruits and veggies. Take that with you anywhere you go, and if you are starving you will have something to eat that does not consist of a drive through and extra pounds.
Aim to replace healthy alternatives for fatty or sweet foods you delight in. For instance, rather of a bowl of ice cream, you can have some yogurt with fruit. Instead of french fries, try half of a baked potato. You do not have to eliminate all the great tasting food in your life, simply make much healthier options about what the yummy things you do consume.
Toddlers and nutrition do not always mix. Even if you started your baby out eating a high variety of healthy solid foods, eventually a toddler will boycott all your choices. It is their way to control. The very best way to keep nutrition is your young children diet options is to hide healthy foods in the foods that they will take in, such as making muffins, cookies, and pancakes with covert fruit and veggies in them.
When thinking about a diet that supplies a sufficient nutrition level, make certain to consist of snacking as a part of your regular day. This will ensure that your metabolic process remains in shape. Not everyone can consume 6 meals as recommended, due to obligations with friends or family. Be sure to snack on healthy foods such as toasted almonds or dried fruit.
You want to gain the greatest nutritional value from your food. Fresh vegetables are high up on your list. If you toss away these nutrients through overcooking, what a loss! Much of the nutrients are seeped out as they prepare and are thrown away in the water when you immerse veggies in water. Prevent this using a cleaner and cooking vegetables gently.
Get buying your vegetables and fruits at a farmer’s market near you. Not just do locally-grown foods have a very little effect on the environment, but they are also better for you, considering that little farms generally use less hazardous chemicals. It’s fun to walk and sample all the delicious vegetables and fruits. Converse with the farmers to guarantee you understand exactly where and how the food was produced.


Phonetic spelling: ärənˈCHēnē. 1. Arancini is commonly used as a Noun. Definition: small balls of rice stuffed with a savory filling, coated in breadcrumbs, and fried. Example: sun-dried tomato and mozzarella arancini served with salad Want to request your own word to pronounce.tv? Just post it at https://pronounce.tv/submit
Here are 4 tips that should help you perfect your pronunciation of ‘Arancini‘:
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Liven up your summer with these refreshing ice cream recipes. Something for the kids to get involved in!
Sugar-free strawberry and banana ice cream
300ml double cream
300ml whole milk
6 large egg yolks
1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 teaspoons of vanilla bean paste)
500g ripe strawberries, hulled and halved
1 very ripe banana
Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat.
Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When combined, return the liquid to the saucepan and set over a very low heat.
Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. If the mixture overheats, the eggs will begin to scramble.
Remove from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool.
Put the strawberries and banana in a food processor and blend to a puree. Put the cooled custard and the puree into a pre-chilled ice cream maker. Churn until very thick (approx 30 minutes) then transfer to a freezer proof container and freeze.
Leave to stand at room temperature for 5-10 minutes before serving.
Equipment required: Ice cream maker, food processor.
Traffic light ice lollies
½ small watermelon
90g caster sugar
5 ripe kiwis, peeled
3 ripe peaches, peeled
3 tablespoons water
For the red layer, remove the melon seeds. Puree the flesh with 30g of the sugar in a blender. Pour into the ice lolly moulds so they are all 1/3 full. Freeze for 1 ½ hours.
For the yellow layer, blend the peaches with 30g of the sugar. Pour onto the frozen red puree so the moulds are now 2/3 full. Freeze again until solid.
For the green layer, blend the kiwi fruit with the water and 30g of sugar. Sieve the puree to remove the seeds. Fill the lolly moulds. Add the sticks and freeze.
Equipment required: Blender, ice lolly moulds.
Flaming Rum ‘n Raisin
Vanilla ice cream
60g golden sultanas
6 ginger nut biscuits
100ml dark spiced rum
Put the sultanas, raisins and a splash of water into a pan on a medium heat, so they plump up for a few minutes as the water evaporates. Meanwhile, smash up the biscuits and divide between four bowls, adding a scoop of ice cream to each.
When the water’s gone, pour the rum over the sultanas and raisins and spoon the mixture over your ice cream balls.
If you want to impress – set fire to the sultanas and raisins in the pan with a match and serve up after the flames have subsided!
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It will be an all English final in the Champions League this year Man City beat Paris Saint Germain 4-1 on aggregate on Tuesday night, while Chelsea beat Real Madrid 2-0 last night, which put them through 3-1 on aggregate. It will be the third all-English final in the competition following Man Utd’s win …Read more...
All the dates you need to know for when the Stamp Duty Holiday ends Last July, the government introduced the Stamp Duty Holiday which raised the level at which stamp duty needed to be paid to £500k, effectively removing stamp duty for a large percentage of buyers, however, the deadline of the 30th June …Read more...
God knows we’ve all been indulging in a massive amount of screen time over the last year and a half or so, so what a perfect time, then, to celebrate Screen-Free Week! Screen Free Week is an annual event which campaigns to have screens turned off and life turned on. Blue light is what …Read more...
This spring bank holiday is going to be a special one; it’s going to be one for us all to let our over-grown hair down and have fun in the sunshine and bask in our freedoms! London. London, in essence, is everything and anything you want it to be. No two trips to London …Read more...


Would you like to learn to grill healthy and delicious meals for your family?
Whether you are just beginning to learn the art of barbecue or a grill master in training, we’re sure you will take away a new tip or technique from one of our grilling classes. Each class focuses on a different protein, techniques using direct and indirect heat, marinades, rubs and more. Bring a cutting board and chef knife for this interactive culinary experience. Chef Bryan will demonstrate and instruct and you will prepare your meal and grill side by side. Sit back and enjoy the final product. BYOB if you would like something other than bottled water to enjoy with your meal.
Summer 2017 Grilling Class Series
in the Carriage House at Gramercy Mansion
All About the Beef – Thursday, May 4th, 6:00 – 8:30 p.m.
Kick off your summer with steak! Learn the ins and outs of grilling beef tenderloin and NY Strip steaks, grilled baked potatoes and a selection of summer vegetables.
Cedar Plank Salmon – Thursday, June 22nd, 6:00 – 8:30 p.m.
Learn how to filet a whole side of salmon, season and marinate to your liking. Chef Bryan will demonstrate how to cedar plank salmon on your grill. In addition, grill a selection of summer vegetables.
All-American Cookout – Thursday, July 13th, 6:00 – 8:30 p.m.
Learn how to break down a whole chicken. Season and sauce the perfect BBQ chicken and grill with corn on the cob. Prepare a fresh summer tomato, balsamic, basil salad.
Krazy for Kabobs – Thursday, August 10th, 6:00 – 8:30 p.m.
All classes: $65 per person ($55 per person for groups of 4 or more)Register now!
Private Grilling Classes for Small Groups
Book a private grilling class for a group of family and friends or as a corporate team building experience. Chef Bryan will come to your location with the mobile bbq smoker, all necessary tools of the trade and fresh ingredients. Participants will learn to grill a fantastic 3-course menu and enjoy a delicious meal afterward. Menus can be customized and pricing varies. 10 guest minimum and 30 guest max for private grilling classes.
Terrific holiday gift idea! Invite the family for a grillmaster experience.
Call for details – 443-465-1715.


Food Safety Program
- Opening a New Food Establishment?
- Renovating Your Existing Food Establishment?
- Operating a Temporary Food Establishment?
- Certified Food Protection Manager & the Person in Charge
- Allergen Awareness Training
- Illinois Required Food Handler Training
- Additional Food Safety Education Services
- Farmers Markets
- Cottage Food Operations
- Submitting a Complaint?
- Contact Us
- Food Safety Regulations/Forms/Establishment Scores/Information & Links
The Logan County Department of Public Health (LCDPH) Division of Environmental Health, through the Illinois Department of Public Health (IDPH) Local Health Protection Grant, operates a comprehensive Food Protection Program. The goal of the Food Protection Program is to prevent the occurrence of foodborne illness and to assure the food consumed by the residents and visitors of Logan County is safe. This is accomplished mainly through education of food operators, surveillance of reported food illnesses, and enforcement of sanitation codes. Food establishments selling, preparing, and/or serving foods to the public are inspected in order to assure compliance with the Illinois Food Service Sanitation Code, the Logan County Ordinance, and other applicable regulations.
Beginning July 2018, LCDPH will conduct inspections using a Food and Drug Administration (FDA) model code as adopted by the Illinois Department of Public Health Food Service Sanitation Code. As in the past, food establishments will typically receive one to three unannounced inspections per year based on their risk classification. There are 57 potential violations falling under one of four categories. The categories, from least to most severe, are: "core violations," "priority foundation violations," "priority violations," and "imminent or substantial hazard." "Priority violations," including improper temperatures, cross-contamination, and poor personal hygiene, are more likely to have an immediate impact of causing food contamination. On the other hand, "core violations," such as unclean floors and inadequate lighting, are less likely to contribute directly to foodborne illness but, if kept unchecked, can eventually lead to other sanitary concerns. Based on the overall sanitation and inspection history, LCDPH will conduct appropriate regulatory follow-up.
Routine inspections provide information regarding the establishment's level of food safety practices at the time of the inspection. Trends in the inspection history provide a more complete picture of the sanitation level that can be expected in specific food establishments. For public viewing, inspections will be posted on this website. Please note that the FDA inspection protocol does not implement a scoring system, so grading will no longer apply. On the other hand, the posted inspections do provide more detailed information regarding specific sanitation issues related to establishments.
Opening a New Food Establishment?
If you are interested in opening a new food establishment, the LCDPH Division of Environmental Health will help you get started. The first step in the process is to complete and submit a plan review which must include a neatly detailed drawing of your facility showing the location of all equipment, hand sinks, etc. Upon receipt, the department representative will review your plans, provide instruction, and/or make any recommendations prior to allowing for the start of construction. It is important to never start construction or remodeling without first submitting the plan review. In addition, you cannot operate a new food service establishment without proper health department approval (certification) so contacting the department must be your first step in the process.
Renovating Your Existing Food Establishment?
If you are making any changes to your existing establishment, regardless of how extensive, you must first contact the department so it can be determined whether completion of a plan review and pre-construction approval is necessary.
Operating a Temporary Food Establishment?
Regardless of the duration of the event, if you plan to sell, prepare, and/or serve food at an event such as a festival, fair, auction, fundraiser, etc. you must first contact the department to discuss the need for certification which grants permission to operate a temporary food establishment. If an application and payment is not received by the department at least 5 days prior to the event, you may be subject to a late fee penalty.
Included with the Temporary Food Application is a Self-Inspection CheckList which must also be completed and submitted as part of the application process. If you plan to serve food at multiple events and would like to apply for a Multi-Event Temporary Food Certificate, you must also complete an Event Planner form to submit with your temporary food application.
For temporary food events lasting no more than one day, the department will waive the fee. However, the operator must still complete and submit to the department an Application for Temporary Food Establishment Non-Licensed Event (One Day) and a Self-Inspection Check List to be approved. These applications must also be submitted to the LCDPH at least 5 days prior to the event to allow the department time to review plans and provide any necessary pre-event consultation. Applicants not meeting this deadline may be subject to a late fee penalty.
If you would like information regarding the Logan County temporary food operation requirements, you can refer to the LCDPH Temporary Food Service Establishment Guidelines or contact the department for more details.
Certified Food Protection Manager & the Person in Charge
Section 2 of The 2017 FDA Food Code requires each food establishment to ensure that a Person in Charge (PIC) is present during all hours of operation. The section further specifies that a PIC must demonstrate their knowledge, which includes being a Certified Food Protection Manager. Certified Food Protection Manager courses are taught at the Health Department and a link to the registration form is below. Please contact the office for a list of scheduled class dates. For a listing of all available ANSI accredited courses go to ANSI.org. If you have any questions, or for further details, you can contact LCDPH at 217-735-2317.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement. All certified food protection managers working in a Category I (High Risk) restaurant must complete allergen awareness training using an approved allergen awareness training program. The allergen training requirement is not mandatory for Risk Category 2 or 3 establishments, daycares, schools, assisted living, or long term care facilities. More information on the requirement can be found on the IDPH website. A list of accredited courses can be found at ANSI.org.
Illinois Required Food Handler Training
On August 27, 2013, an amendment to Senate Bill 1495 was added to the Food Handling Regulation Enforcement Act (410 ILCS 625). This amendment requires any food handler working in the State of Illinois (who is not a Certified Food Protection Manager) to complete food handler training. A food handler is a food employee, as defined in the Food Code, who works with unpackaged food, food equipment, utensils, or food contact surfaces. Even a person working in a facility who is not a food handler on a regular basis, or who fills in when needed, must also receive food handler training.
The amendment requires that After January 1, 2015, "restaurant" facilities must be able to provide proof that all food handlers have received proper training and a certificate for each employee must be made available to the local health department inspector upon request for review. By Illinois Department of Public Health (IDPH) definition, a "restaurant" means any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. "Primarily" is defined as having sales of ready-to-eat foods for immediate consumption comprising of at least 51% of total sales, excluding the sale of liquor. Therefore, it is important for managers to assure employees (who are not a certified food protection manager) receive training as soon as possible. Training must be accomplished within 30 days of employment. A list of ANSI approved courses can be found online at ANSI.org.
For more details, check out the Food Handler Training Determination Tree prepared by IDPH or visit http://www.dph.illinois.gov/topics-services/food-safety/food-handler-training for more food handler training information. In addition, you can contact the LCDPH Division of Environmental Health.
Additional Food Safety Education Services
For food service managers who want their staff to receive additional food safety education, the LCDPH Division of Environmental Health is always available to provide in-services to food establishments at no cost. Arrangements can be made by contacting the department in advance to schedule an appointment.
Image Source: Centers for Disease Control & Prevention/Amanda Mills
Farmers Markets are becoming increasingly popular throughout much of Illinois and in Logan County. Most traditional products sold at a farmers market such as fresh and whole (non-processed) produce are exempt from regulations; however, a variety of items including potentially hazardous foods are subject to regulatory measures (permitting), according to Illinois law. For further information regarding temporary food permitting requirements, you can refer to the state and local food codes available at this website. In addition, you can refer to the LCDPH Guidelines for Farmers Markets and Outdoor Food Sale Events.
Effective January 1, 2022, Public Act 102-0633 amended the Food Handling Regulations Enforcement Act, 410 ILCS 625, and the Sanitary Food Preparation Act, 410 ILCS 650.
Under the Public Act, cottage food operations can only sell foods (as allowed in the Act) which are prepared in the primary domestic residence of the Cottage Kitchen Operator. The Public Act allows for direct sale of the product by the owner, family member, or employee to customers at farmers markets, fairs, festivals, public events, online, or for pickup from the private home or farm of the cottage food operator.
In order for a cottage food operator to conduct business in Illinois, he/she must first apply annually for registration with their local health authority. Applicants residing in Logan County must apply to register through LCDPH by completing an application and paying a registration fee of $50.00. Applications can be obtained by contacting the Division of Environmental Health at LCDPH. Upon application approval, the operator will be issued a Certificate of Registration which is valid through December 31st of the year of issuance. If you would like additional information, contact the LCDPH Division of Environmental Health.
Cottage Food Resources:
Illinois Extension Office Cottage Food Operator Training
Illinois Extension Cottage Food Website
If you have a concern regarding a food establishment which you feel needs to be addressed or investigated, you can contact the LCDPH Division of Environmental Health for assistance.
If you need assistance or have questions pertaining to food safety and/or regulations, contact LCDPH Division of Environmental Health at 217-735-2317.
- Illinois Food Service Sanitation Code
- 2017 FDA Food Code
- Logan County Ordinance
- Food Handling Regulation Enforcement Act (Cottage Kitchens)
- Illinois Food Handling Regulation Enforcement Act
- Illinois Food, Drug, and Cosmetic Act
- Illinois Food, Drug, and Cosmetic Code
- Temporary Food License Application
- Temporary Food (non-licensed) One Day Application
- Temporary Food Self-Inspection Check List
- Certified Food Protection Manager Course Registration
Information & Links
- LCDPH Farmers Market/Outdoor Event Guidelines
- Boil Order
- Power Outage
- Fish Advisories in Illinois
- Food borne Illness
- Food Fees
- Holiday Cooking
- Safe Cooking Temperatures
- Keeping Food Safe During an Emergency
- Safe Food Handling
- USDA - Food Safety and Inspection Service
- Cottage Kitchen Guide
- Be A Cottage Foods Seller
- Temporary Food Guidelines
- Food and Drug Administration
- Recalls of Foods and Dietary Supplements - FDA
- Food Allergy Research and Education
- Food Handler Training Determination Tree


30 January 2015
Brown Sugar Cake Slices
Our very popular Brown Sugar Cake is now also available in a smaller variant. We have sliced Brown Sugar Cake and packed the slices individually to create the perfect "to-go" product.
Brown Sugar Cake slices have the same deliciously soft and squidgy consistency as Brown Sugar Cake.
A Brown Sugar Cake Slice weighs 100g and comes in a single pack. It is pre-baked; just thaw and serve.
Product no.: 4300.8614 - weight: 100 g - carton: 20 x 1 pcs.
- Thaw and serve
- No crumbs
- Ideal for campaign sales
- Good for small points of sale (stands/vans)
- Easy and hygienic handling


A healthy lifestyle will make your heart healthier. Here are 10 tips you can do to look after your heart.
Give up smoking
- Quitting smoking is the single best thing you can do for a heart health.
Smoking is one of the main causes of coronary heart disease.
- A year after giving up smoking, your risk of heart attack falls to about half that of a smoker.
- Getting and staying active can reduce your risk of developing heart disease.
- It can also be a great mood booster and stress buster.
- 150 minutes of moderate intensity aerobic activity every week (30 minutes of activity 5 times a week).
- Have a look at the fitness sessions I offer!
Manage your weight
- Being overweight can increase your risk of heart disease.
- Stick to a healthy, balanced diet, low in fat and sugar, with plenty of fruit and vegetables.
- If you are overweight try and put a plan in place to address it.
Eat more fibre
- East plenty of fibre to help lower your risk of heart disease – aim for at least 30g a day.
- Eat fibre from a variety of sources, such as wholemeal bread, bran, oats and wholegrain cereals, sweet potatoes with their skins on, and plenty of fruit and veg.
Cut down on saturated fat
- Eating too many foods that are high in saturated fat can raise the level of cholesterol in your blood. This increases your risk of heart disease.
- Choose leaner cuts of meat and lower fat dairy products like 1% fat milk over full-fat (or whole) milk.
Get your 5 A Day
- Eat at least 5 portions of a variety of fruit and vegetables a day. They are a good source of fibre, vitamins and minerals.
- There are lots of tasty ways to get your 5 A Day, like adding chopped fruit to cereal or including vegetables in your pasta sauces and curries.
Cut down on salt
- To maintain healthy blood pressure, avoid using salt at the table and try adding less to your cooking.
- Once you get used to the taste of food without added salt, you can cut it out completely.
- Watch out for high salt levels in ready-made foods. Most of the salt we eat is already in the foods we buy.
- Check the food labels – a food is high in salt if it has more than 1.5g salt (or 0.6g sodium) per 100g.
- Adults should eat less than 6g of salt a day in total – that’s about 1 teaspoon.
- Eat fish at least twice a week, including a portion of oily fish. Fish such as pilchards, sardines and salmon are a source of omega-3 fats, which may help protect against heart disease.
- Pregnant or breastfeeding women should not have more than 2 portions of oily fish a week.
Drink less alcohol
- Do not forget that alcohol contains calories. Regularly drinking more than the NHS recommends can have a noticeable impact on your waistline.
- Try to keep to the recommended daily alcohol limits to reduce the risk of serious problems with your health, including risks to your heart health.
Read the food label
- When shopping, it’s a good idea to look at the label on food and drink packaging to see how many calories and how much fat, salt and sugar the product contains.
- Understanding what’s in food and how it fits in with the rest of your diet will help you make healthier choices.


I don't remember where I got this recipe, but I do know it's tasty both good and cold! Try it!
- 2 tablespoons olive oil, or as needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon curry powder, or to taste
- 1 tablespoon chili powder
- salt and pepper to taste
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes;
- Add quinoa and stir
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chili powder; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.


Sometimes I have a night where all I want is a giant plate of veggies and ranch dressing. The veggies can be simple, just carrots and celery, or gourmet (check out this gorgeous crudite centerpiece by Martha Stewart).
Whatever veggies you fancy, this is a yummy way to dress them.
Vegan Ranch Dressing
1 cup Veganaise (or vegan mayonnaise of your choice)
3 tbsp unsweetened nondairy milk (such as soy or almond)
1 tbsp olive oil
1 tbsp cider vinegar
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped dill
1/4 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground pepper
Add all ingredients to a bowl and whisk together. Voila!
For a thicker dip, use less nondairy milk. To make a thinner salad dressing, use a little more.


Monday – Pub Dawgs. Two quarter pound beer boiled brats, mustard, sauerkraut and diced onions. Served with your choice of side
Tuesday – Chef Salad. Turkey, ham cucumber, tomato, onion, cheddar, and mozzarella on top of our lettuce mix. Served with your choice of dressing.
Wednesday – Smoked Sausage Po’ Boy. Smoked sausage, grilled and on a hoagie bun with a mustard slaw and onion. Served with your choice of side.
Thursday – Southwest Chicken. A grilled 10 oz. chicken breast topped with queso, black bean and corn salsa and tortilla chip strips. Served with rice.
Friday – Spaghetti and meatballs.


62 Maritime Drive
Mystic, CT 06355
Brendan Hinchey, Corn Transformation Lead, Brendan.Hinchey@monsanto.com
Monsanto is a sustainable agriculture company. We deliver agricultural products that support farmers all around the world. We are focused on empowering farmers—large and small—to produce more from their land while conserving more of our world’s natural resources such as water and energy. We do this with our leading seed brands in crops like corn, cotton, oilseeds and fruits and vegetables. We also produce leading in-the-seed trait technologies for farmers, which are aimed at protecting their yield, supporting their on-farm efficiency and reducing their on-farm costs.
Monsanto’s Mystic Connecticut Research Facility is focused on gene discovery for biotech seed products using corn genetics and enabling technologies. The site objectives are to utilize elite germplasm, molecular biology and plant transformation technologies to develop high value traits for farmers.
Stock Symbol: MON
CT Employees: 60
US Employees: 10,277 employees; 146 facilities in 33 states
World Employees: 21,183 employees; 404 facilities in 66 countries


TAO KAE NOI HI TEMPURA SEAWEED SESAME GRAIN CRUNCH - SPICY 39G
Product Code: SS086-1
- Out of stock.
Tao Kae Noi tempura seaweed sesame grain crunch � spicy
Contains Wheat, Gluten, Sesame, Soy. Produced in a facility that uses egg & soybean
|2378/568 per 100g
|of which Saturates
|of which Sugars
Preparation and Safety
Ready to eat, once opened consume immediately.
Keep in cool and dry place, avoid direct sunlight and high temperature.
Product of Thailand


learned most of what is being said here over 20 yrs ago...at the same time learned the rulz for proper food combining...nothing much has changed today. The only viable solution (if one can afford it) is to go completely certified organic. Today that's tougher becoz the multi nationals have got on the organic bandwagon. The only way to discern organics is to ensure the product is certified organic, otherwise, the product is no different than its non organic sister. Europeans are smarter than we are....they have legislation in place that forces producers to properly label all products so people may make informed decisions. Science and technology has its place in medicine and engineering...it's proven to be a disaster in food production as far as growing and processing is concerned...the volume is there...the quality is gone. Food now is a caricature of what it once was...we have only one nation to thank for this.


After opening my cake shop, The Sugared Thistle Cake Co at Alcumlow Hall Farm, Astbury, in December 2017, I decided to take my love of baking to the next level and open a tearoom serving a range of freshly baked cakes including Victoria Sponge, Lemon Drizzle, Chocolate cake and gluten free options including a delicious carrot cake, brownies and some very tasty vegan flapjacks. The cakes vary from week to week but we do try and keep some firm favourites in stock.
Now in 2021 I have settle into a new location at Whirley Quarry on Sandy Lane, Henbury. Almost two years have been spent renovating buildings, getting ready to open in this new location. Covid took it's toll on the timeline but ! finally opened for business on April 14th 2021.
I look forward to welcoming everyone who visits The Thistle Tearoom.
Thank you, Liz & the team


This recipe is another of my mother's. She used to make it in winter, and I have fond memories of the familiar grind of her food processor whirring away one batch at a time. That thing is 10 years older than I am and is still working as well as ever. When Barry and I got married this Spring I put a food processor on our registry for the specific purpose of making this soup (among other things), and am sad to say this is the first time I've made it. But the food processor, as well as the many other marvelous registry-acquired kitchen tools have all been wonderful, and I have absolutely loved using every one of them. So a heartfelt thanks to the sweet friends and family who got us things for the kitchen. This year has been busy and downtime is a sparse commodity, but thanks to your gifts I can make time to relax every night as I make dinner. Thank you
With Barry on call tonight and the apartment now mostly clean, I figured I would break out the camera and share this great recipe with the world. Here's what you need:
1 large or 2 small broccoli crowns
1 large can of chicken broth, or 1 regular can each of chicken and beef broth
1 tablespoon butter
1 tablespoon flour
1-2 teaspoons salt
1 teaspoon curry
1. To begin, rinse the broccoli and cut into florets. You can also peel and chop the stems, which I recommend since they have a slightly different flavor from the "tree" parts. Broccoli is a great example of the fractal geometry of nature. Just looking at it tells you nothing of the size, since the pattern which underlies the form is repeated at multiple levels. Beautiful!
2. Cook the broccoli with a cup of water over medium heat for about 10 minutes. Use a steamer basket if you like, but you don't need one. I like them because they keep your veggies from getting waterlogged and you can use them to transport everything when you're done.
4. Use the food processor to pulverize the broccoli and potatoes, but process them separately. You can add a little chicken broth to make the process go faster.
5. Next is my favorite step, making a roux (pronounced 'roo'). A roux is the first step in any gravy, sauce or soup recipe, and acts as a thickening agent. In a pan over medium heat melt 1 tablespoon butter and add to it one tablespoon of flour, stirring regularly with a whisk. Now a brief aside... I absolutely love kitchen gadgets because each one is so perfectly suited to a particular purpose. Take this whisk for example. Not only is it great at mixing things evenly (as are all whisks), but it's coated in silicon so that it doesn't scratch your teflon. It may seem unnecessary to own 5 different types of whisks, but to each his own. This one happens to be another awesome wedding present :)
6. After stirring the roux for a minute or two, add about half a cup of broth and continue whisking. When the broth starts to thicken you can add the broccoli puree and another half cup of broth. Add the pureed potato by spoonfuls and continue whisking. Keep adding the broth to keep a smooth consistency.


This little kernel (har har) from General Foods is something else. One side has four corn-centric recipes and the other side has cooking tips and "Special ways to serve it." A single folded sheet with die-cut corners to make it look like a cob of corn. Too good. 1981, 2.75 x 8.25 inches folded, 8.25 x 11 inches unfolded, duotone, illustrated, die-cut corners. Very good condition, small smudge on back panel.


Yogurt Bark has been on my ‘to make’ list this summer. It is so good, healthy, and refreshing.
Mushrooms Pizza Bites are an easy, delicious addition to any lunch, snack, or dinner following the 2B Mindset Nutrition Program. If you love mushrooms, you will love this recipe.
Chocolate Brownie Bites are quick and easy to make, satisfy a sweet tooth, and contain Shakeology benefits that make me feel great!
Delicious Peanut Butter and Banana Cloud Bread makes a perfect snack or as part of a breakfast or lunch.
Delicious Egg White Pizza is packed with 20 grams of protein and has about 175 calories.
These delicious Energy Bites make a perfect snack or addition to a breakfast.
This Eggroll in a Bowl recipe is a perfect addition to any meal: breakfast, snack, lunch, or dinner.
Zucchini Nachos is an all vegetable, healthy dish that Ilana Muhlstein, M.S., R.D.N. created and is part of the nutrition program that I follow called the 2B Mindset.
Shrimp with sweet potatoes and white potatoes cooked in my Nuwave Air Fryer turns out delicious every time.
Delicious ice cream treat made with Beachbody’s Chocolate Vegan Shakeology makes a perfect dessert.


by: Katie Writer – KTNA
Joy and Mai Phanhly have opened their doors to a new business on Main Street in downtown Talkeetna that serves Chinese food.
Although their restaurant front is under the name, The Salted Pickle, they plan to change the name to “The Lucky Dragon” in March. The are a takeout only business and their menu includes egg rolls, dumplings, egg drop soup, chicken, beef and seafood dishes. KTNA’s Katie Writer spoke with the new owners of the Salted Pickle.


What Is Soya Chunks ?
Imagine getting all the goodness of meat without its downsides. Soya chunks are Textured Vegetable Protein (TVP) or Textured Soy Protein (TSP). Extraction of beans gives soybean oil. The residue or the by-product that is left behind is called soy flour.
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Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair and skin health. According to a 2015 study published in the journal Molecules, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.