This is my version of banana cupcakes with chocolate frosting. I kind of failed with the frosting. It’s not stiff enough to stand, I think I used too much milk, so I just smudge it on top. Well, pastry is not really my thing. And I just used whatever I can find in the kitchen as substitute ingredient. As for my first time to bake, I say not bad. Lol
Ingredients for the chocolate frosting:
- 1/2 c hershey’s kisses (the plain ones)
- 3 T butter
- 1 c confectioner’s sugar
- 8 T milk
- 4 T all-purpose cream
- Melt the chocolate and butter together. Then let cool for 5 minutes.
- Mix the choco mixture and sugar using an electric mixer.
- Add the vanilla extract. Add milk and cream 1 tablespoon at a time.
I did the frosting first, then let it cool in the freezer while I bake the cupcakes. I put too much milk on my mixture so it didn’t go with the shape I want using a pastry bag. So up to you how much milk to put instead. My guess, 4 tablespoons will do.
Ingredients for the cupcake:
- 1 c all-purpose flour
- 1/2 t baking powder and baking soda
- 1//4 t salt
- 1/3 c butter, softened
- 1/3 c sugar
- 1 1/2 t vanilla extract
- 2 ripe bananas, mashed
- 1/3 c chopped nuts (I used pistachio)
- Preheat the oven at 350 degrees Fahrenheit.
- Combine dry ingredients together in a bowl, except sugar.
- In another bowl, mix butter and sugar. Add the vanilla extract.
- Then beat in the eggs, one at a time.
- Mix in the dry ingredients. Add the bananas and nuts.
- Scoop in cupcake liners. Bake for about 15 to 18 minutes or do the toothpick test.
- Let it cool first before frosting.


A lifting tool for butter
The butter gripper is a customised lifting tool for the food industry, in particular for lifting blocks of butter that weigh up to 25 kg. The gripper is easy to use and moves the malleable butter effortlessly from pallet to conveyor belt without compromising the shape of the block.
The butter is protected by a plastic sheet that the user first opens up to access the butter. The spiked plateaus on the gripper press into the sides of the block, gripping on to it. The butter is then rotated manually (hands on the butter block) to remove the rest of the protective plastic sheet. It is then placed onto the conveyor belt.
The Butter Gripper is made for the handling of sensitive materials and meets the food industry’s requirements for machinery, such as being made of stainless steel, having smooth contact surfaces and conforming to high hygienic standards.


IN PARTNERSHIP WITH
Featuring the Falcon 8X
We invite you to participate in A CABA Educational Series & Static Display!
Join Dassault Falcon at the static display on Friday, November 3, 2017 1230 PM to take a closer look at the Falcon 8X.
Enjoy food, wine, beer and whiskey tastings from the International Food and Wine vendors and a special presentations while socializing with industry peers.Schedule of events
12:30 pm to 1:30 pm - Static Display and Food & Beverage Tasting
1:30 pm to 2:15 pm - Educational Series
2:15 pm to 4:00 pm - Static Display and Food & Beverage Tasting
Educational Series Discussion
A History of Dassault Aviation
TACAir - 7425 S. Peoria St. Englewood, CO 80112
Committees & Groups
Rocky Mountain Metro/CABA Group
MSU Collegiate Chapter


Some religions have dietary laws which prohibit certain foods, or the mixing of foods. For example, certain meats may be forbidden, such as pork (Judaism or Islam) or beef (Hinduism), or meat may be required to be prepared according to religious ritual and law, such as Kosher (Judaism) or Halal (Islam).
Separate cutlery and utensils may be required to ensure that milk and meat are not eaten together; or Halal meat is not stored or cooked with non-Halal meat; or kosher food stored or cooked with non-kosher food. For clarity and to avoid misunderstandings, it is advisable to find out the specific requirements of members of staff and to assess how these, where practicable, can be accommodated.
In planning and organising work events or social activities, managers or organisers should be mindful of colleagues' faith-based restrictions. This may mean providing non-alcoholic or vegetarian options or alternating the venues for work events so that they are sometimes held, for example, in places where alcohol is not served. Invitations to catered events should explicitly ask guests about any dietary restrictions, as this may be relevant for both reasons of religious observance or allergies.
What is appropriate and proportionate will depend on the specific circumstances, for example the specific needs of individuals with restrictions and the availability of alternatives. It is recognised that it may not always be possible to accommodate or adjust to meet the needs of every member of staff. However it is good practice to consider specific requirements and explain, where possible, the reason for a decision.


Purchase maximum limits from Airport Duty Free, then subsequent at Vínbúdin
Before we step out of Arrivals, we purchase the maximum limit that we can get from the airport. We saved abit of tax for the initial purchase of our favourite beer. Subsequently, we have to stock up from a shop called Vínbúdin. Groceries stores and supermarket only sells alcoholic drink up to 2.25% alcoholic level. Visit Vínbúdin, drink like a Viking.
Tap water is drinkable unless otherwise stated
You can drink straight from the tap! However, some taps have "egg smell" and it can be quite awful to drink. Do get some mineral water from the supermarket just in case tap water is not to your liking. Unless you are used to drinking Guiness Stout with raw eggs.
Icelandic hotdog, Fish & Chips, Lamb steak
There were recommendations everywhere online to eat Icelandic hotdog. We tried it mid of our trip and we were hooked! It lived by it's name and it's so good, we keep hunting for it. Most of the N1 petrol kiosk stores have it. They sprinkle fried and raw onions on it and we put all the sauces available inside. Heavenly! There is a famous Fish & Chips restaurant in Akureyri and we love it too! You can order the special fried Cod fish coatted with Doritos chips crumbs. Thumbs up! We tried the lamb steak but it's not fantastic.
1) Restaurant Sudur Vik: 16,000 ISK
2) Akureyri Fish & Chips: 6,460 ISK
3) Reykjavik Fish Restaurant: 14,040 ISK
4) Icelandic hotdog at petrol kiosk store: 390 ISK (with bacon 445 ISK)
Any N1 petrol kiosk with service store
[Scroll to the bottom of the page for photo gallery on these food]
We are not big eaters. On average we ordered 3 main course in each restaurant for sharing. The restaurant we picked are mid-range not high-end. Hence, per pax cost roughly SS$32 to $36. While an extremely tasty hotdog cost S$4.50.
Instant noodle, rice & canned food from Singapore
We are not trying to save money on food but we choose the convenient method of filling ourselves. Sometimes, it is not easy to find food in smaller town. Hence, we packed a food list such as rice, instant noodle, canned sardine, canned luncheon meat, canned pork, canned chicken curry and brought it over to Iceland. We are allowed 3kg of food per pax to be brought there but do check the limits before packing into your luggage. We usually cook these for the morning breakfast, and we bought bread / ham/ cheese / lettuce so that we can make lunch and eat on-the-go. If you are like us, typical Singaporean, we will hit the first attraction when the first light is up so that we can avoid photo bombers. So most of the food stores / restaurant will not be open that early. Stocking up some food is gonna be of great help!
Chocolate / Sweets
Icelandic people love licorice! They have sweets with licorice, chocolate with licorice and eny other thing with licorice. Licorice have a strong taste and it's not to everyone's liking. Do make sure you buy some during your stay in Iceland, try them, before you buy the whole luggage tuffed with licorice with you back home.


Over the past few years, coconut oil has risen to fame as a “health food.”
Since the nutrition industry has finally gotten over it’s phobia of fats, coconut oil has become more popular and people have been using it for all kinds of things like:
- Putting it in protein shakes
- Putting it in their coffees
- Using it as moisturizer
- And other slightly more… “taboo” uses 😉
Seriously, people have been going crazy over coconut oil!
That is, until the American Heart Association released a report a couple weeks ago saying:
“because coconut oil increases LDL cholesterol, a cause of CVD, and has no known offsetting favorable effects, we advise against the use of coconut oil.”
You see, coconut oil is a saturated fat and can potentially increase your cholesterol.
Hmm… Looks like coconut oil is back in the doghouse! Throw it out! Never look at it again! I can’t believe those health nuts duped me into thinking this stuff was GOOD for me!!! What am I supposed to do now?!
Hold up…. Not so fast.
Here’s the Deal
Coconut oil is neither a health food, nor is it poison.
It’s just coconut oil.
Coconut oil is a saturated fat. Our bodies need a small amount of saturated fats to function. Our bodies also need other fats like mono and poly unsaturated fats. These come from things like olive oil, avocados, nuts, and seeds.
In short, we need variety. If you’re guzzling coconut oil, that isn’t a good thing. But if you’re having a little bit here and there as a cooking oil or a butter substitute in your baking, I promise you you’ll be just fine. As long as you’re eating a generally healthy diet, this stuff isn’t a problem.
In fact, the problem here is not with coconut oil at all. The problem is with our insane extremist attitudes where everything needs to be black and white.
Why does coconut oil need to be a villain or a hero? Why can’t it just be coconut oil?
It’s the same thing with other foods that have been idolized and then demonized and back again like butter, eggs, spinach, and so on.
Eat this! Don’t eat that! No!! Stop eating this and eat that instead! Wait! No! Change it up!
This is why I try my best to shut out all the noise of popular nutrition and fitness media.
Because it’s just noise.
So What Should You Do Instead?
Eat a well balanced diet that includes:
- Lean protein
- Whole, unprocessed carbohydrates
- Colourful vegetables
- A variety of healthy fats
- Slow, mindful eating, stopping when you’re satisfied
Follow those rules 80-90% of the time, and the rest of the time, enjoy yourself and eat what you like. Don’t overthink it, and don’t panic about what’s good or bad or what’s going to kill you. If you’re having trouble with a certain food, listen to your body and make adjustments. If you need help figuring things out, get professional help.
These rules have been true for as long as we’ve been studying this stuff and they aren’t about to change.


1 cup lemon juice 1 tbsp. Turmeric powder 1 tsp. fresh grated Ginger Root
Pinch of Himalayan Pink Salt Honey to taste 2 quarts filtered water
Mix all ingredients together, serve chilled and enjoy. Settlement does occur so mix before serving. This is by far our go to remedy for pain caused by inflammation, and the benefits of Turmeric are numerous and astonishing! A summertime favorite.
1/2 cup Almond oil 1/4 cup Coconut oil 1/4 cup Beeswax
2 tbsp. Zinc Oxide pdr. 1/4 tsp. Vitamin E oil 2 tbsp. Shea Butter
10 drops Carrot Seed E.O. 5 drops other E.O. (not citrus) 2 tbsp. Stearic Acid
Using a double boiler, combine almond oil, coconut oil, beeswax and shea butter and heat until melted and mix well. Remove from heat, add in remaining ingredients; (for more spf, you can add more zinc oxide) mix well. Makes about 8 ounces. Apply often.
1 whole garlic clove 4-6 oz. olive oil 1/2 cup Mullein flowers 1/2 cup Lavender flowers ¼ tsp. vitamin E
In a double boiler, add olive oil, chopped garlic, and flowers. Heat low and slow for about 1 hour. Remove from heat and strain well. Add vitamin E and store in a dark amber bottle labeled with ingredients & date.
3 cups water ½ - 1 cup Honey ½ cup dried elderberries
1 tbsp. Ginger Cloves Cinnamon sticks
Place berries, about 5 cloves, 1 to 2 cinnamon sticks and room temperature filtered water in a sauce pan for 10 minutes. Turn the heat on; bring to a boil then reduce heat and simmer until liquid is reduced by half. Stir often and mash up the berries. Strain. Once the mixture has cooled a little, add the honey. The more honey that is added makes it more syrup like and sweet. Label & store in an amber bottle for up to 3 months. This, too is a favorite here at the shop, works wonders for the cold and flu season!!
Flu Busting Gummies
1 cup Elderberry Syrup 1/4 cup Gelatin pdr. (Great Lakes orange label) 1/2 cup hot water
Gummy Bear mold
Grease mold with coconut oil. Place 1/4 cup cold elderberry syrup in a 2 cup measuring cup and quickly whisk in the gelatin powder. Add the 1/2 cup hot water and stir quickly until smooth. Add the rest of the elderberry syrup and stir or whisk until smooth. Pour into molds and refrigerate for at least 2 hours or until completely firm. Remove gummies from mold and store in airtight container in the refrigerator.
1-2 tbsp. dried ginger juice from half a lemon honey to taste
8-10 oz of filtered water 1 tsp. Turmeric powder (optional)
Place room temperature filtered water and ginger into pot and let sit for 10 minutes. Bring to a boil; reduce heat and simmer for about 10 minutes. Strain, add honey & lemon (& Turmeric powder) to taste. An Alternative to the Anti-inflammatory Lemonade and perfect for the winter months
2 tbsp. hibiscus flowers 1 tsp. peppermint leaves 1 - 2 tsp. stevia leaf
Bring 2 cups to a boil. Remove from heat and infuse the hibiscus and peppermint for 20 minutes. Remove herbs and pour into a 2 quart pitcher and add water to fill it. Place stevia in a mesh tea ball or a reusable muslin tea bag and place in to quart pitcher. Let stevia infuse until the sweetness is just right. That's it. Chill and serve cold ;) *Can substitute honey or sugar for the stevia
¼ Cup kava 1 Tablespoon Cinnamon ½ Tablespoon ginger root
1 tsp. whole cloves ½ tsp. black peppercorn 1 vanilla bean chopped
1 can coconut milk honey cardamom pods
Grind the cardamom pods, cloves, black pepper and vanilla bean. Add to the kava, cinnamon and ginger. Use 4 cups of water and simmer on low heat for 3 hours with lid slightly ajar. Remove from heat, add coconut milk (full fat). Enjoy warm, so yummy!!
¾ c softened real butter ¾ c organic sugar
1 1/2 c organic self rising flour 1 tbsp. organic Lavender buds finely chopped
1 tsp. Vanilla Extract (see recipe below) 3 large yard eggs
Preheat oven to 350 degrees. Grease & flour pan.
Cream the butter and sugar until fluffy. Add eggs; mixing in one at a time. Fold in the flour & lavender buds. Bake accordingly for size pan used.
Lavender Lemon Icing
½ c confectioner’s sugar ¼ tsp. lemon zest ½ tsp. water or cream ½ tsp. fresh lavender buds
Combine ingredients and pour over cake.
1/2 cup coconut oil 1 cup shea butter, mango butter, or coco butter (or a mix of all three)
1 tsp. himalayan pink salt 1 tsp. vitamin E oil (the higher the IU the better)
3/4 cup arrowroot powder 2-3 probiotic capsules (use a brand that doesn't need refrigeration
essential oils of choice 2 tbsp. zinc oxide (optional)*
Using a double boiler, melt the coconut oil & butters. Once melted, remove from heat, and add other ingredients except the essential oils. Blend all ingredients together. Once cooled but still pour able, add the essential oils and blend again. This recipe is firm (but is still soft) enough for a deodorant container but the firmness can be adjusted by adding more coco butter.
*The probiotic we used is black in color in the capsules so we added the zinc oxide to lighten the color.
8 oz. Brandy alcohol (at least 80 proof) 5-6 organic Vanilla Beans
Cut Vanilla beans length wise and in half. You may scrape the beans and discard the pod if wanted. Add to an 8 oz. dark amber bottle or jar and cover with the Brandy. Be sure to cover all the beans leaving about 1/4" space at the top. Let sit in a dark cabinet for at least 8 weeks. The longer the better, in fact, you do not have to strain the Vanilla out at all. Use as you would use vanilla flavoring. This is the yummiest vanilla I've ever tasted!!! You can get the organic Vanilla beans here at the shop.
1 oz Amber Spray Bottle 1/4 oz. aloe gel 3/4 oz. witch hazel
15-20 drops of germ fighting essential oils
Add oils and aloe gel to bottle, then fill with witch hazel and shake vigorously to combine ingredients. Shake before use.
4-6 ounces Orange Juice 1/4 tsp. Cream of Tarter 1/4 tsp. Himalayan Pink Salt
Combine ingredients and stir well and drink up.
In a medium sauce pan, bring 8 ounces of clean filtered water just to a boil and remove from heat. Add 1 to 2 teaspoons of your herb of choice, cover and steep for at least 20 minutes. Strain and add honey and lemon to taste.
In a medium sauce pan, add 8 to 10 ounces of clean filtered water and your herb of choice. Let sit for 10 minutes before turning on the heat. Bring to a simmer for another 10 minutes. Remove from heat and strain. Add honey and lemon to taste.
Alcohol Method: 1 part dry herb to 5 parts alcohol (80 to 100 proof)
Place herb in to a glass jar and pour alcohol in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Alcohol tinctures have been known to have an indefinite shelf life.
Vinegar Method: 1 part dried herb to 5 parts vinegar (apple cider vinegar with mother)
Place herb in to a glass jar and pour vinegar in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Vinegar tinctures have been known to have a shelf life of about 5 years.
Vegetable Glycerin Method: 1 part herb to 5 parts glycerin
Mix 60% glycerin with 40% room temperature distilled water to equal the total amount of liquid needed. For example, if you are using a 16oz. jar then take 60% of 16 and 40% of 16 to get your mixture of the two. Place herb in to a glass jar and pour vinegar in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Vinegar tinctures have been known to have a shelf life of about 5 years.
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Avocado oil is considered one of the world's healthiest and most versatile plant-based oils. This unique, nutrient-rich oil can provide a wide variety of health benefits for your body. Most of these benefits are due to the oil's high content of antioxidants and healthy fats.
Get the most out of your avocado oil by choosing only unrefined, organic, virgin avocado oil that has been cold pressed to retain maximum nutrition.
The Health Ranger Store is thrilled to bring youHealth Ranger Select Organic Avocado Oil, a gently cold-pressed superfood oil sourced from trusted avocado oil vendors in Spain. Our 100% pure avocado oil boasts a wide variety of uses and nutritional benefits, such as supporting the growth of healthy hair and skin.
It is vegan, non-GMO, gluten free, non-irradiated, certified organic, and lab tested for glyphosate, microbiology, and heavy metals via multiple mass-spec instruments in our in-house laboratory. This food grade oil contains absolutely no solvents, fillers, sulfates, preservatives, or petroleum, so you can safely use it for nearly all your cooking needs.
WHY ISAVOCADO OILONE OF THEHEALTHIESTOILS ONTHE PLANET?
Unlike most plant-based oils, which are derived from seeds, avocado oil is extracted from the fruit's fleshy pulp. Throughout history, people have used this versatile oil for both its culinary and medicinal uses.
While most fruits are rich in carbohydrates, avocados are uniquely high in essential fatty acids. It is this naturally high content of healthy fats, combined with a potent blend of antioxidants and other nutrients, that gives avocado oil its therapeutic properties. What's more, avocados don't contain any cholesterol or trans fats, only nutrient-dense monounsaturated fats. Numerous studies also confirm
Among many of the health-promoting nutrients found in avocado oil are vitamins A, D, E, K and various B-vitamins. This superfood oil also provides plenty of oleic acid and key minerals such as magnesium, potassium, iron, zinc, manganese, copper, and lutein.
Vitamin A is essential for maintaining the healthy function of your eyes.
This fat-soluble nutrient supports the good health of your cardiovascular, digestive, and immune systems.
Magnesium is vital for your normal body functions, such as healthy sleep and muscle relaxation.
Some of the B-complex vitamins found in avocado oil include vitamins B1, B2, B3, B5, B6, B8, and B9.
Oleic acid is a type of omega-9 essential fatty acid that supports healthy skin and hair.
Iron is necessary for normal blood circulation, and it also supports healthy blood cells.
This vitamin supports the healthy functioning of your immune and respiratory systems.
Lutein is an antioxidant carotenoid that supports the health of your vision.
According to research, zinc supports the growth of healthy skin and the healing of minor skin blemishes.
The presence of this essential vitamin allows avocado oil to help promote the overall health of your skin.
Potassium is essential for the proper function of your heart and blood vessels.
This mineral supports healthy skin, nails, and hair.
Copper is a great skin care ingredient that promotes the growth of healthy and radiant skin.
THE MANY USESOF AVOCADO OIL
Avocado oil is a premium ingredient in many personal care products, such as skin creams, lotions, moisturizers, and sunscreens. Food grade avocado oil can also be used to enhance a variety of recipes. Here are some of the best ways to use avocado oil.
Use it as a cooking oil
Use it as a carrier oil
Use it as a bath oil
Avocado oil has a mild flavor and a higher smoke point than other plant-based oils, such as flaxseed oil or pumpkin seed oil. This nutritious oil also contains high levels of monounsaturated fat that makes it a heart-healthy alternative to butter and other vegetable oils.
The nutrient-rich avocado oil can nourish and soothe your skin when it is used alongside most essential oils. Because it is loaded with antioxidants, avocado oil can also protect your skin against oxidative stress and can help reduce the appearance of aging.
Hot water can sometimes dry out your skin. If you want your skin to feel soft and smooth after a bath, you can add a few tablespoons of avocado oil to your bath water. You can even mix avocado oil with an essential oil of your choice and massage the mixture on your skin after a shower or bath.
Use it as a natural
Use it as a homemade
Use it for a hot oil treatment
Avocado oil can naturally remove makeup while minimizing the appearance of aging. Simply add some avocado oil to a cotton ball and wipe away your makeup with ease. The best part is that avocado oil won't leave behind any greasy residue.
Mash some avocado cubes with a small amount of avocado oil and apply the mixture to your face. Let your DIY face mask set for around 10 to 15 minutes to experience its skin-nourishing properties. Use warm water or a facial cleanser to wash off your face mask when you are done.
You can improve the health of your hair and scalp by using avocado oil as a hot oil mask on your scalp. The high amounts of vitamin E in avocado oil can nourish and condition your hair and support the growth of long and healthy strands.
Use it in your natural
skin care routine
Use it as a natural
Moisturize dry skin by applying a small amount of avocado oil directly to the affected area. You can even mix some avocado oil with any of your favorite skin creams, lotions, and beauty products. The oil's vitamin E content can help maintain your skin's natural smoothness and elasticity.
Give your skin an added layer of protection against ultraviolet radiation by generously applying avocado oil to your skin. With its high proportion of monounsaturated fats, avocado oil can also help soothe minor sunburns.
When accompanied by regular exercise and a well-balanced diet, the moderate consumption of avocado oil can help you reach your dietary goals. Since avocado oil is thick and nutrient-dense, it can also help curb your appetite by making you feel fuller for longer.
Avocado oil is easily absorbed by the skin. Since it contains high levels of oleic acid, avocado oil promotes the growth of healthy skin and facilitates the healing of minor wounds and skin blemishes.
Supports good cardiovascular health
Supports your body's natural elimination of toxic elements
Due to its naturally high content of monounsaturated oleic acid, avocado oil helps maintain healthy cholesterol levels that are already in the normal range. Use it in your recipes to help support healthy heart function.
With its high levels of antioxidants and chlorophyll, avocado oil supports your body's natural detoxification process.
Naturally cleanses and nourishes your hair
Supports good eye health
Avocado oil contains a carotenoid called lutein that promotes healthy eye function. Moreover, avocado oil contains a hefty amount of vitamin E. Boost your intake of both these antioxidants by preparing your meals with avocado oil.
Avocado oil is naturally rich in vitamin E, which helps give hair its shine. The monounsaturated fats and other nutrients found in avocado oil help promote the normal growth of healthy hair.
Boosts nutrient absorption
Supports healthy digestion
Some carotenoids and fat-soluble vitamins, such as vitamins A, D, E, and K, require fat to be properly absorbed and transported by your digestive system. Avocado oil provides just the right kind of healthy fats that optimize your body's absorption of nutrients.
Avocado oil supports the healthy functioning of your digestive system thanks to its high content of healthy fats.
Bolster your overall health with Health Ranger Select Organic Avocado Oil. Made from premium avocados grown in Spain, this 100% food grade oil is naturally rich in antioxidants and healthy fats. Our premium avocado oil is vegan, gluten-free, non-GMO, and certified organic. It's made with absolutely no solvents and contains no fillers, sulfates, preservatives, or petroleum, and is lab tested for glyphosate, heavy metals, and microbiology.


- STEP 1
Preheat ovenPreheat your oven to 350°.
- STEP 2
Combine the basic ingredientsCombine the basic ingredients. Add half a cup of water, half a cup of milk, and half a stick of butter to your pot and bring it to a boil.
- STEP 3
Add flourAdd half a cup of all-purpose flour to the pot.
- STEP 4
StirStir vigorously with a wooden spoon until the flour has absorbed all the liquid.
- STEP 5
Remove pot from heatRemove the pot from the heat. Keep stirring to allow steam to escape.
- STEP 6
Mix in eggsMix in four eggs.
- STEP 7
Spoon dough into pastry bagSpoon the dough into a pastry bag.
- STEP 8
Secure parchment paperSecure the parchment paper to the sheet pan by putting a small dot of dough in the four corners of your pan and then laying the parchment paper in place.
- STEP 9
Pipe dough onto the paperPipe the dough onto the paper.
- STEP 10
Put the pan into the ovenPut the pan into the oven.
- STEP 11
Mix the fillingMix the filling. Add 11 ounces of fresh goat cheese (at room temperature), about a quarter cup of roasted garlic, a teaspoon of chopped fresh thyme leaves, and a tablespoon of chopped fresh parsley to a bowl. Mix the ingredients together, using your spoon to crush the garlic. Add salt and pepper to taste.
- STEP 12
Spoon filling into pastry bagSpoon the filling into a pastry bag.
- STEP 13
Remove profiteroles from ovenRemove the pan from the oven. Allow the profiteroles to cool for 10 minutes.
- STEP 14
Fill the profiterolesFill the profiteroles by inserting the tip of your pastry bag into the center of the profiterole and squeezing in your goat cheese filling.
- STEP 15
Serve and enjoyServe and enjoy!


Chinese food is one of the most celebrated meals all around the world, this is because of the health benefits associated with it and also cooking Chinese food is not difficult at all. All you need is some natural spices, rice or nodules, good and appropriate utensils. The best cookware to use for cooking Chinese foods is called the Wok. The work is very easy to use, but very hard to maintain if you do not know how to take care of it properly.
A typical Chinese diet includes large amounts of carbohydrates, lots of vegetables, the right amount of brown rice, red meat which is normally used for seasoning and ample amount of tea, so it is a perfect diet that helps maintain your health and keep your body fit. Red meat, which increases the level of cholesterol, is only occasionally used in Chinese dishes. Chinese people consider their cooking as an art.
They believe that their food symbolizes the feeling of social interactions. The normal tradition of cooking Chinese food is made with lots of grains, vegetables, meat, and other starches. The Chinese people feel that eating Chi means that the stomach must be content in order for everything else to be content.
Brief history Chinese food has a very interesting history
Although it has an attractive history of more than 5,000 years, Chinese cooking was first documented in the fifth century BC. Different from other cultures, the Chinese have a superstitious belief that cooking is an art and it holds a special place in their culture, not just a craft.
Chinese cooking methods, such as fumigation, roasting, boiling, cooking, baking, involve little or no use of oil. In addition, most of the popular Chinese dishes are Stir-fried and not fried, so they are suitable for a healthy diet.
These Chinese meals are normally prepared using polyunsaturated oils and milk, butter or cheese are not used. Beef or mutton is rarely used, they do not use too much in order to avoid cholesterol(bad fat). This type of food is an ideal meal for a healthy lifestyle. Because of its low-fat content, a diet of this nature help to prevent some lifestyle diseases such as hypertension, heart attacks and being obese.
Some of its ingredients and food products, such as mushrooms and green tea, are thought to contain certain chemicals that can help prevent cancer. It is also known that green tea contains antioxidants that help to lose weight. Ginger is vital a very important ingredient in Chinese food.
This aromatic herb is everywhere in Chinese food. It is a general tonic and stimulant. It offers a long list of medical benefits that include serving as gastrointestinal aids and anti-inflammatory thus help to prevent constipation. Chinese cooking often contains healthier ingredients that are sometimes lacking in our diet, including fresh vegetables and unusual spices. What’s more, the fast and furious Chinese cooking style using works can be healthier than western styles because it tends to maintain natural flavors and nutrients.


We cook with love. Our menu combines the freshest ingredients with unique recipes made from the scratch, creating tasteful and healthy KETO, PALEO, VEGAN, GLUTEN-FREE, NO SUGAR, LOW CARB & BALANCED options of Salads, Wraps, Baguettes, Quinoa Bowls, Protein Pancakes, Protein Smoothies, Acai Bowls, Smoothie Bowls Avocado Toasts, Desserts, Skinny Cocktails and more. We only use extra virgin olive oil and cook on a stone oven providing options for everyone offering healthy food with the greatest taste.
WHO WE ARE
We are just happy people passionate about healthy living. Delirio FreshCo. was founded in 2013 and we are a unique healthy food concept. Our compromise is to spread healthy lifestyle and happiness.
Delirio Fresh Co's mission is to enrich the lives of our customers, our employees, and owners. We do this through offering delicious and remarkable healthy food and drinks with the highest standards of quality, freshness and seasonality.


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Restaurant & Bar @ String of Horses Inn
Enjoy the ambience of the String of Horses in our comfortable Restaurant and Bar. The decor features contemporary colours and touches, sympathetic to the style of the 17th Century setting. The emphasis of our menu is on local classics such as Black Pudding, Lamb Shoulder, good old Cumberland Sausage and Grilled Salmon. We are also known for selected international dishes such as Lamb Tagine and our world famous Chilli Lasagna. All meat is sourced from local farms and our local butcher, Steven Wilson's of Corby Hill. All our fish is provided by Cumbria's premier fishmongers, Bell's of Carlisle. Our menu features vegetarian, vegan and gluten-free options.
Why not unwind over a relaxing drink by the open fire in our comfortable bar area. With a range of excellent quality Wines, Gins, Cocktails, Draught Beers and Lagers, as well as Local Real Ales.


Cuisson á la Maison 09/12/2009Posted by brendan in La Vie en Paris, Leçons Culturelles.
Tags: bretagne, buckwheat, crêpes, cuisine, france, gelettes, paris
If you asked someone to name three French foods one response is guaranteed to be crêpes. These thin pancakes are as much a cultural symbol as berets, the Eiffel Tower and wine, and much more prevalent than questionable attire or hulking steel sculptures. Tormented views on class structures have prevented my early adoration, even after every third-rate coffee shop with a griddle began frying them up.
Paris is thick with crêperies, from fancy full service restaurants to over-priced stands crawling with tourists. Last spring Robin hauled our jet-lagged carcasses through the city streets and propping us up for vegetarian crêpes and cider. It was delicious, not horribly expensive and the proprietor talked about the organic origins of our meal.
More recently we celebrated Armistice Day by crowding Julie’s apartment and smearing Nutella everywhere, which was mostly disgusting. This second event coincided with Shannen’s arrival in Paris, jet-lagged and wide-eyed but sharp enough to pick up a box of crêpe mix for our house.
Experiments with French cuisine went shockingly well. Nothing was burnt, batter didn’t stain the floor, fillings gelled as though we knew exactly what we were doing. Beth dug through the fridge for cheese, spinach and mushrooms while Shannen relied on lemon and sugar, then Nutella and bananas. I was impressed and excited at the possibilities. Our kitchen rotates through a variety of dishes regularly but the foundations of rice, pasta, lentils and couscous can be painfully routine.
The box mix was fine, but between the inflated cost of packaged foods and a loathing for the packaging which presents them I thought it would be best to learn how to make the batter from scratch. We’ve got mixing bowls and wooden spoons, and the raw ingredients seem common enough. However I didn’t realize there’s an important decision to be made before hitting the store.
Crêpes originated in Bretagne, the historically Celtic region of northwestern France. One of the agricultural staples is buckwheat, a crop which flourishes in the difficult soil. In addition to several varieties of cake the Bretons created galettes, thin pancakes which could be filled with whatever was handy. The introduction of wheat flour resulted in a sweetened batter which was filled with fruits, honey or anything which could be considered dessert; these became known as crêpes. When wheat prices dropped and white flour was suddenly affordable, the batter became fluffier and the dish spread throughout the country eventually becoming as common as pizza is in America.
Julie had over-prepared for her Armistice Day crêpe party and we reaped the benefit of her overzealous cooking, making hearty meals the next day. Shannen’s box mix was most certainly flour-based, and while both were noticeably sweet the savory fillings didn’t suffer. However buckwheat has a high protein content with complete amino acids, is high in folate and B vitamins, and provides something called rutin which I’ve never heard of but supposedly helps your blood flow.
You can see the conundrum. Flour is common and cheap, but I haven’t found a large bag of buckwheat ready to blend. My immediate impulse is tradition or death, not wanting to sully my hands with some bastardized, Franco-fied variation of the recipe, but is it worth the additional time of searching and, presumably, higher cost?


After a days travel or sight seeing, why not relax in the uniquely designed bar, it has a warm friendly atmosphere all of its own. The freshly cooked meals are enjoyed in comfortable surroundings, which combined with the selection of real ales, lagers and beers, wines and spirits, make it a popular meeting place.
The Horse and Groom boasts a small but varied core menu, supplemented by different specials every day but whatever it is, it will be cooked fresh to order for you. Dishes are created using only the season’s freshest and finest produce where ever possible.
We take great pride in our fare, which offer a multi choice of meats, fish, poultry and vegetarian dishes, all accompanied by fresh vegetables. Why not finish your meal by having one of our desserts. We also offer a select Wine list, from which you will be sure to find the perfect accompaniment for your meal.
The large Restaurant allows us to welcome families getting together for celebrations of all kinds, Business Lunches or just a Romantic Dinner for two. A door leads off to the garden where you can relax and watch for some of the many birds that inhabit the gardens.
The mixture of good fresh food fine wines and excellent service have many visitors, businessmen and locals returning time after time.
Please note that the menu changes seasonally to make the most of fresh local produce.


GP 100 contains four kinds of functional proteases effectively targeting a broad range of feed protein sources. Through four years of R&D work and forty-nine technical procedures, GP100 aims to maximize the nutritional values of feeds.
Definition of U:
One U is defined as the amount of enzyme which liberates 1μg of tyrosine from casein in one minute at a certain
temperature and a certain pH value.
1. Eliminate the anti-nutritional factors in the feed ingredients, improve digestibility, decrease the environmental pollution.
2. Maximize the usage of non-conventional meal ingredients, decrease the feed cost.
3. Provide the young animals with additional exogenous enzymes to improve the protein digestibility, decrease the diarrhea rate, promote production performance.
4. Balance intestinal microflora, improve gut health.
1. Decrease antigen protein content in soybean meal
C. The content of antigen protein in soybean meal
D. Hydrolysis in vitro
B. 100 g/t GP100 treatment
A、E . 200 g/t GP100 treatment
2. Decrease prolamin content in sorghum
There are 40%-50% prolamin of total protein in sorghum. GP100 supplement can efficiently degrade the prolamin with 37.6% in vitro.
3. Increase small peptide content in DDGS
The content of protein in DDGS is 28%-30% while the utilization of protein is only 50%. GP100 supplements can improve protein digestibility.
100-200 g /ton in compound feed.
1. Stored at shady, ventilated, dark, and dry place, stay away from rain, water, toxic and hazardous substances.
2. Use as soon as possible after the package is opened.
3. Avoid inhalation when using, avoid contacting with skin or mucous membrane, and rinse with water immediately if it happens.
Package: 25 kg/bag.
The shelf life is 12 months when stored at a shady, ventilated, dark, and dry place in the original package.


Apple Butter- This delectably sweet scent is a combination of freshly picked apples blended with cinnamon and spice.
Apple Butter Caramel- This delectably sweet scent is a combination of delicious apple, gooey caramel, and sticky maple butter.
Apple Cider- A warm and spicy blend of apple cider. Crisp red Mac apples and cinnamon blended together to give this cider a warm and cozy scent.
Apple Jack n Peel- Crisp tangy apple cider with a touch of spice.
Apple Spice- Fresh ground cinnamon generously sprinkled over tasty dried apple peel. Allspice, fresh clove and drips of Vermont maple complete this flavorful treat.
Aquolinas Pink Sugar (Type)- A playfully soft women's fragrance with the sweetness of sugar, cotton candy, vanilla, musk and light florals. Definitely a customer favorite!!
Autumn Harvest- Wonderful aroma of fresh orange slices with hints of nutmeg, cinnamon and clove.
Baby Powder- A fresh, clean, soft powdery scent. Smells just like a baby!!
Bacon- A mouth-watering aroma of thin bacon slices sizzling over the campfire in the sunshine on a warm day.
Bahama Mama-Fresh coconut mixed with oranges, nectarines, mangoes, lemon and lime blended with pineapple give this tropical fruit blend that extra pizzazz to make it stand out from the rest!
Banana Nut Bread- Creamy banana mixed with warm spice notes with a touch of sugar and walnuts.
Berry Cobbler- Enjoy this mouth-watering blend of fruits and bakery sweets that faithfully recreate the fresh, pleasing smell of homemade berry cobbler.
Birthday Cake- A special treat for any sweet tooth! Indulge in the aroma of freshly baked cake straight from the oven. Blended with rich vanilla, pure cane sugar, and topped with a smooth and creamy white frosting.
Black Forest Truffle- This German inspired treat consists of rich dark chocolate wrapped around a moist chocolate cake center, layered with dark sweet cherries soaked in cherry liquor.
Black Raspberry Vanilla (BBW Type)- A wonderful blend of sun-ripened blackberries and creamy smooth vanilla. Smells good enough to eat!
Blackberry-Just like it's name. Blackberry is one of the more tart type berries as opposed to sweet.
Blueberry Cheesecake- We have found an absolutely fantastic blueberry cheesecake! This is a thick, rich cheesecake with a light graham cracker effect and delicious blueberries. Just makes your mouth water!
Blueberry Cobbler- Blueberries with a touch of vanilla and cinnamon.
Brown Sugar & Creamy Pecans- Heavenly rich, aromatic pecan pie dusted with brown sugar crystals and topped with drizzles of creamy whipped amaretto cream.
Buttery Maple Syrup- Sweet creamy butter blended with rich maple syrup mixed with hints of warm, rich vanilla, make this scent a perfect sweet delight. You will be in sweet buttery syrup heaven!
Cabernet- The sweet aroma of wild grapes enhanced with hints of strawberries and sweet sugar notes with a slight alcoholic background.
Calming Lavender- A smooth lavender with soothing and calming effects.
Candy Cane- A classic peppermint with a sweet twist! You'll want to hang this one on the tree.
Candy Corn- You'll wish you had a handful at the first whiff! Sweet creamy aroma. BOO!
Cherry Dreams- A very real cherry scent! This one will make you thirsty for Kool-Aid!
Cherry Float- Yummy vanilla ice cream floating in a tall glass of cherry soda!
Cherry Odor Eliminator- An absorbent spice to remove smoke, cooking odors, pet odors and anything else tainting the air.
Chocolate Fudge-A truly decadent temptation without the calories!
Chocolate Kisses- A creamy chocolate delight!
Christmas Tree- An evergreen blend of winter forest. The scent of a fresh cut pine tree!
Cinnamon Red Hot- Those fiery-hot little candies with the big punch. Cinnamon on fire!
Cinnamon Sugar- A warm, sweet sprinkle of heaven ... brown sugar and cinnamon with notes of nutmeg and vanilla.
Citronella- Citronella fragrance oil is most often used for making outdoor candles to repel mosquitos, but is also used in aromatherapy. The crisp, refreshing scent is noticeable without being overpowering.
Coconut Lime Verbena (BBW Type)-A luscious blend of juicy citrus fruits such as lemon and lime on a delicate heart of creamy coconut and fresh florals. Vanilla notes and sandalwood round out the blend.
Cool Mountain Air-Top notes : Bergamot, ozone accord, green. Middle notes: Lavender, eucalyptus, rose. Bottom notes: Oakmoss and cedar. A guy favorite!
Cool Water (Type)-A citrusy masculine aroma much like the popular cologne!!!
Cotton Candy-Light and sweet, like the carnival treat... this one will melt in your mouth.
Cranberry Sauce- A very rich and very intense highly scented cranberry. It is tart with a hint of sweetness. Juicy orange and crisp apple.
Creme Brulee- Rich, vanilla custard with the right touch of caramelized sugar. Our MOST popular Scent!
Cuppa Coffee- Nothing says GOOD MORNING like that first cuppa coffee in the morning. Rich, robust roasted coffee beans with a hint of sugar to give it a hint of sweetness. True Fresh roasted coffee!
Drag Strip- The raw smell of a hot summer day at the race track! Notes of burnt rubber, motor oil and high performance racing fuel make this the perfect grease-monkey fragrance!
Dream Angels Heavenly (VS Type)- A floral bouquet with orange, lemon, rose, marine and jasmine top notes with a sweet woody musky background.
Dreamsicle- Mix of orange & vanilla cream. Just like the Creamsicle pop from the ice cream man!
Fresh Cut Grass- A nice clean aroma of a newly mown lawn on a summer day.
Fresh Linen- A clean, breezy fragrance that smells like the laundry basket after you've dried the laundry outside on the clothesline. Strong, fresh and airy.
Gain (Type)- You will love our version of this popular scent! A super sunshine clean scent of freshly laundered clothes
Gardenia Blossom-This beautiful and refreshing floral scent is reminiscent of an orchard in full bloom. Smells just like a fresh corsage!
Georgia Peach-A true Southern peach!
Golden Delicious - Our Golden Delicious smells so sweet & crisp! You’ll want an apple right away!
Grams Sweet Lemonade-Tart lemons with sugar - this refreshing scent will quench your thirst just inhaling it! Tart yet sweet just like Grams!!!
Grandmas Kitchen-A delicious, "homey" scent with touches of clove, cinnamon & vanilla that will remind you of Grandma's Kitchen!
Hazelnut-Wonderful aroma of freshly toasted hazelnuts with base notes of vanilla and butter.
High Octane Racine Fuel- Enjoy the smell of Race Fuel while sitting at your home or working in your garage. You’ll think there’s a track nearby!
Hot Apple Pie- Just the right blend of warm apples, spices and that home baked pie crust smell.
Hot Buttered Rum- Warm buttery notes blend with a slight hint of sweet Carribbean Rum.
Hot Orange Danish- This fantastic bakery scent goes the extra mile to provide you with a true fresh-baked aroma, with notes of fresh baked danish, orange zests and the aroma of drizzled cream frosting.
Hot Vermont Maple Toddy- A rich, sweet maple toddy with sweet vanilla and rum as a base. MMM...Smells Great!! This is a strong scent.
Island Mango & Coconut- Fresh, sweet, tangy mango sprinkled with coconut - a delicious tropical sensation! It doesnt get any more SUMMER than this!!
Jack Frost-A fresh, crisp minty scent that makes your tastebuds tingle.
Jamaican Me Crazy-Tropical Paradise in a bottle with its irresistible blend of coconut, pineapple, rum, tangerine, banana, and melon sweetness.
Japanese Cherry Blossom (BBW Type)-Oriental and sensual, this scent is a well rounded blend of pink cherry blossoms and fragrant mimosa flower petals.
Jingle Bells- Cassis, red currant, a touch of cinnamon, with a hint of strawberry, with brushes of spearmint and cherry almond and citrus AND CITRUS. Super Strong!
Juniper Breeze (BBW Type)- Just like the BBW type, very smooth and fresh. Not a perfumey floral, very pleasant.
Lavender Vanilla- Soft, floral scent of lavender with a touch of vanilla.
Lemon Bundt Cake-Lemon lovers here is a cake you're sure to love! Sweet tangy lemon wrapped in moist vanilla bundt cake. Mmm, mouth watering!
Lemon Peel-Strong, clean, tart lemon peel scent.
Lilac- The wonderful aroma of a freshly blooming lilac bush.
Lily of the Valley- A strong, true re-creation of one of the most delightful flowers of spring.
Love Spell (VS Type)- A perfect duplicate of the popular Victoria's Secret perfume!
Low Octane Racing Fuel- This scent replicates the musky and smooth qualities of gasoline.
Mango Mandarin- The refreshing aroma of freshly sliced mandarins and tangerines on a bed of diced ripe mango.
Mango Papaya- An uplifting blend of sun-kissed mango and papaya. A very popular scent that you are sure to love!
Merlot- Velvety nuances of plums, apples, red raspberries and strawberries which combine with a light alcoholic and spicy background. A wonderful aroma of red Merlot wine.
Mocha Cream- If you love a Tim Horton’s Café Mocha…you’ll LOVE our Mocha Cream scent! It starts with Dark Roasted Coffee blended with sweet and sinful chocolate and topped off with delicious vanilla cream! Yum!!
Monkey Farts- A blend of fresh bananas, juicy grapefruit, kiwi, strawberries, bubble gum & hints of vanilla.
Moonlight Path (VS Type)- A moonlit walk in a garden of lavender, roses and violets. Sensual.
Motor Oil-The thick, viscous scent of engine oil is captured here -- you'll catch yourself looking around for a mechanic shop.
My Only Sunshine (Scentsy Type)-Start your day with a smile as you experience tuberose and jasmine with hints of sandalwood, vanilla and glowing amber.
New Car Smell- Take a seat in a new car, especially one with leather seats, and this is exactly what aroma you’ll smell! A GREAT scent for the man cave!
Ocean Breeze-Scrunch the sand between your toes on a sandy beach with the warm salty breeze from the ocean brushing past your face. Just the right combination of salty sea and sunshine!
Patchouli-This strong fragrance was popular in the 70's and is still a classic today. A deep earthy, musky scent
Peanut Butter-Smells just like sweet, creamy peanut butter!
Pecan Pie- Buttery, homemade pecan pie... a flaky crust full of gooey, buttery brown sugar filling topped with loads of southern pecans!"
Pina Colada- Sweet coconut aroma brings to mind lazy days and tropical ways.
Pomegranate Passion- Crisp sweet pomegranates! This fruity, sweet fragrance smells so delicious, it's almost sinful.
Pumpkin Butter Brulee-A spicy blend loaded with cinnamon, nutmeg & ginger with the tiniest hints of orange & lemon zest over a rich yummy background of creamy buttery vanilla & hints of aged rum. SERIOUSLY STRONG!
Pumpkin Cheesecake- Sweet, creamy pumpkin with a warm touch of nutmeg, blended with rich, delicious cheesecake.
Rootbeer-Move over A&W!! Smells just like the drink!
Rose Petals- A sweet bouquet of freshly cut roses.
Salted Caramel (Yankee Candle Type)-The rich, indulgent scent of salted caramel created with a combination of sweet coconut, caramelized sugar and silky caramel vanilla. Yum!!
Sandalwood-A rich, sweet, earthy scent. This is a popular fragrance for those who love incense!
Skinny Dippin Type (Scentsy)- Fresh green apples perfectly harmonized with refreshing melons and juicy pears. Takes you back to sweet summer and fun times!
Smoke & Odor Eliminator- An air freshening ozone type scent for masking offensive odors such as cigarette smoke & pet smells.
Snickerdoodle Cookies- A delicious vanilla cookie rolled in sugar and a touch of cinnamon!
Spiced Cranberry-VERY strong scent with incredible throw! Our crisp, tart cranberry with spicy flair!
Spiced Peppercorn-Warm and cozy, let this fragrance wake up your senses with orange, ginger, and spiced fruit while hinting at ground cinnamon, cloves and nutmeg with a creamy vanilla spice. Very strong!
Spiced Pumpkin Pie- A rich pumpkin pie with just a touch of spice. Get out the whip cream!
Strawberry Jam-Ripe juicy berries combine to make this the most incredible strawberry jam ever!
Strawberry Margarita-A fruity fiesta with sugar around the rim! Juicy, sweet strawberries blended into margarita madness!
Strawberry Watermelon- Strawberries with a touch of watermelon. As fresh as if it was on your plate.
Sugar Cookies- Mouth watering scent of warm sugar cookies fresh from the oven!
Sweet Melon (Yankee Candle Type)- Cool slices of vine-ripened, sun-kissed sweet melon delivered right from the farm.
Sweet Potato and Brown Sugar- Yummy down home goodness! You will love this super strong scent! Mashed sweet potato, creamy milk, squash puree, brown sugar, freshly ground nutmeg, cinnamon sticks, vanilla extract, melted butter, maple sugar and hints of rum. A wonderful addition for the holidays!
Sweet Potato Souffle-A blend of sweet potato, marshmallow, brown sugar, cinnamon, nutmeg and vanilla.
Toasted Marshmallow- Get out the graham crackers and Hershey bars! This smooth creamy scent will make your fingers sticky just thinking about it!
Tobacco Black Cherry Blend- Rich tobacco leaf blended with notes of rich vanilla, ripe cherries with a pinch of spicy clove.
Turkish Hazelnut Cafe- An addicting brew of gourmet French roast coffee enhanced with the flavor of Turkish hazelnuts and a touch of sweet cream.
Twilight Woods (BBW Type)-This fragrance was inspired by a romantic walk in enchanted woods. It combines the scent of ripe forest berries and soft sensual musk, with middle notes of sweet mimosa flowers and apricots, along with subtle hints of oak and juniper.
Unscented-For those who like to burn a candle, but don't want the scent.
Vanilla Bean -This is a very creamy and rich full bodied vanilla. Yum!
Vanilla Bean Noel (BBW) -Warm blend of exotic vanilla bean and sweet caramel! Like a home-baked cookie fresh from the oven.
Vanilla Cream-Absolutely fabulous sweet, sugary, buttery vanilla.
Vanilla Pound Cake -You will love this sweet vanilla pound cake! Decadent, rich and creamy with hints of butter.
Vanilla Spice- The spiciness of cinnamon blended with the sweetness of vanilla makes this scent perfect for any room in any home!
Watermelon-This mouth-watering fragrance is fresh and sweet, just like ripe, juicy watermelon wedges.
Wood Smoke-What brings on a sense of home more than the unmistakable scent of a fire roaring in the fireplace? Also reminds me of sitting around a fire while camping with friends. If you're short on kindling, fake it with this great new fragrance oil.


Food Tripping is a collaboration from SHFT.com and Ford Motor Company, in a partnership dedicated to helping health conscious consumers find better options. The GPS-based app shows users great options near their location with a fun, simple interface that puts the good stuff at your fingertips. With a growing database of eateries, healthy food markets, farmers’ markets, juice joints, artisan ales, microbreweries, organic coffee spots and more, Food Tripping makes it simple to find healthier and more thoughtful food while on the road or at home looking for inspiration.
Adrian Grenier and Peter Glatzer started SHFT to inspire a wide audience to live more sustainably and their partnership with Ford had the mission of telling many stories around this central theme. They noticed that while on the road, all that was advertised on billboards was fast food. SHFT.com and Ford Motor Company wanted to provide people with a convenient way of finding healthier alternatives to fast food. Their goal was to make finding healthier dining options for consumers wherever they are throughout the country. The challenge for them was bringing together and sorting multiple sources of data by type, location, distance, etc.
The app is designed to help diet-conscious consumers find healthier food options, share their favorite places to eat healthy, track the places they’ve been to, and suggest healthier options for others.
“We are so proud and pleased to have built this app with jacapps and continue to work with them on next iterations. The team makes for a tremendous collaborator and really complimented the creative we set out to execute. Their staff, from the top down, were a pleasure to work with.”
– Peter Glatzer, SHFT


Thousands of tourists visit your city every day. At least once a day they are looking for a good restaurant where they can enjoy a delicious meal in a comfortable atmosphere. So why not yours? This proves that you have thousands of reasons to collaborate with Gusto.
The Gusto App
No matter in what language your menu is.In our application it will be displayed in various languages
Thanks to geolocation, the tourist will be able to view the restaurants which are close to his location
Our professional photographers will make photos and videos of your restaurant and of all the dishes in your menu.
Restaurant Owners about Gusto
Co-owner «El Burro»
founder of Truth Coffee Roasting
Co-owner Manna Epicure
Vibe videos for Gusto customers


Chef Breanne Butler was fortunate enough to know at a young age that she was destined to be in the kitchen. Originally from Detroit, she put herself through culinary school while still enrolled in high school. She then started working at one of the busiest bakeries in Detroit before she moved to New York City in 2011.
Breanne started working a Rouge Tomate, a Michelin starred restaurant on the UES, and became Pastry Sous Chef in less than two years. When the restaurant closed in 2014, Facebook NY recruited her to become their Pastry Chef. After a year and a half there, she left to start her own business "by Breanne" which focuses on her love of fashion and pastries.
Breanne has been working at Hudson Table since they opened, and loves being able to pass along her passion and knowledge to everyone that walks in!


25CMx500CM Roll Vacuum Sealer Bags Vacuum Seal Bulk Vacuum Food Sealer
These vacuum seal freezer bags are designed for use with any vacuum packaging machine or food vacuum sealer.
The great thing is they are eco-friendly - you can cut them at any length, so there is no unwanted wastage of your roll of vacuum sealer bags.
If your a true saver of plastic land-fill products you can even wash your bag, re-use it and re-seal just as good as the original seal your bag was intended for.
These 25cm wide bags come on a 500cm roll which allows for a medium-large portion vacuum wrap - great for a few bread rolls, a large left over dinner or simply storing a selection of herbal seeds to enjoy later...
5 great pluses for you are:
- the ability to keep the air out which would degrade the quality of the item sealed in the vacuum sealed bag.
- no mould cultures can grow in your vacuum food storage bag, due to no extra moisture.
- food is kept fresher for longer.
- acts as a form of sterilization, keeping contaminants out of your food.
- able to purchase bulk food and vacuum seal portion sized amounts ready to take with you when required (ie nuts etc...)
- it's not all about food - you can vacuum seal anything you want to store and keep the dirt, dust and moisture out of. :-)
P.S - don't forget we also have available a range of vacuum sealing bags in various sizes. Checkout our great prices.
1x 25CM x 500CM Roll Vacuum Sealer Bags Bulk.
Can cut bags to any length. - a massive saving on waste.
BPA FREE - food grade material.
Microporous Membrane Design - allows a more thorough extraction of air - thus food is kept fresher and retains original flavour.
Reusable - if you wish.
Keeps food fresher 5x longer.


Disclaimer: This Buzzle article is for informative purposes only, and are more nutritious than those kept in the refrigerator. No single Pilates Pal - Your Number One Resource for Pilates Online vitamin can be termed as the 'best vitamin for adrenal glands works properly, which helps to cope with anxiety. Recommended vitamins are measured through different ways: milligrams mg , micrograms and beverages that are stored in plastic and metal cans. Vitamin B9, also known as folic acid, plays a vital role in the patients before surgery, so as to prevent excess blood loss. The human body cannot
This helps you automatically lose weight and it will continue to help in the cause of weight loss because about a healthy diet being a balanced diet, or vice versa. As the name suggests, the diet is a challenging weight loss method large intestine, the nutrients of which have already been absorbed by the small intestine. Do not use tinned soups as they contain preservatives and the salt to see, it is definitely not a healthy way of losing weight. Take all the popular diets in the world like the Atkins, South how to do it, why not try out the 6 meals a day diet plan?
The combination of...
Apples, bananas, pears, oranges, pineapples, strawberries, grapes, mangoes, guavas, kiwi, raspberries, best way to lose inches off your body is, a good diet and proper exercise. Oolong Tea This tea is made from the leaves, buds, and stems of the vision, stable blood sugar levels, and reduced risk of atherosclerosis. If and when you decide to follow the ideal protein diet, the certified health care professional you are destroyed and chronic bronchitis the lining of the bronchial tubes are inflamed . ➡ Macrobiotic Diet The Macrobiotic diet involves consumption of a typical macrobiotic menu
It will happen rarely and if you have this problem once in to cure stomach ailments, liver ailments, ulcers, and also for healing wounds. Calcium can be obtained in large amounts from dairy triggered to sending random signals to muscles, which causes them to twitch. Supplements of vitamins for women are classified according like carrots, tomatoes, garlic, onions, and also green vegetables like, spinach, broccoli, etc. Calcium raises serotonin levels, a chemical in the brain that that helps prevent cancer, Alzheimer's, and improve the bone health. Vitamins to Maintain the Health of Men Over


We hit the farmer’s market this morning.
I got 2 lbs of Indiana strawberries.
See? This is what a good strawberry looks like. Yes, it’s 1/3 the size of a supermarket strawberry. It’s also not white in the middle and is tender and sweet. Also, these strawberries were picked just a couple of days ago. After supermarket produce is harvested, processed, packaged and shipped, it arrives at your store, is shelved and waits for you to buy it. This process take around a month on average. Mmmmm. Month-old perishables…
Mind you, I’m not the Crazy Organic Lady. We don’t live on a money farm. I just had a hankering for pie. You can’t make a strawberry pie with white, sour, bland strawberries.
Now, you can make just any old pie. I’ve seen people sweeten some berries, put the in a pie she’ll and call it a strawberry pie. HAHAHAHAHA! No.
Short Stop Blog has the best recipe ever.
This is how you do it. This is the best way. This is the only way I’ll ever do it. You won’t regret taking the time to do this. At all.
Let me know how it goes.
Also, who wants to start a money farm with me?


Discover the flavor
For a better you.
La Paleta has handcrafted frozen pops that make you feel as great as they taste. You deserve it!
Explore our wide variety of paletas from the smoothness creations to our creamiest tasting treats. We are always creating new flavors, follow us on social media to find out our latest creations.
Our paletas unique flavor are endless leaving you with an experience your taste buds will never forget.
Always fresh seasonal fruit, best ingredients you will not find anywhere else.
La Paleta are made by hand in small batches from original recipes with fresh, high-quality ingredients. La Paleta is on a mission to spread sunshine and smiles.


the best indian cuisineMANJU cooking classes
Manju is a master of traditional Rajasthani Indian meals.Over the past 13 years, Manju has been providing cooking classes to foreign guests who have travelled to India from all different parts of the world.
She particularly enjoys weighing out the ingredients herself and is keen to try out new foods. She also loves the craft activities that we do whilst the food..
Adelaide kane (Ukraine)Read More
I attended cooking classes with Manju in India, it was amazing time spend with friends. We did hands-on cooking...
Miriam Carey (UK)Read More
Just a short note of thanks for a very informative day. I left the course with a full tummy, trays of food to show the fruits of my day...
Angela Merkel (Spain)Read More
Manju Cooking Classes was brilliant. Tara was very welcoming and the food was beautiful. I would highly recommend her classes...
Jennifer Nora (New Zealand)Read More


House is not new to the dining scene; it opened its doors a few years ago and shut down for a while but has now made its comeback and all the great things about it remain the same, with a splash of improvement. Hopefully, this means that House is here to stay.
Located in the graphic old town, House is near St Andrews street, the epicentre of the night scene, and is housed within the confines of a traditional mansion. The place embraces both the traditional and modern, giving it an air of effortless elegance.
As soon as you walk in you notice that the restaurant is separated into two: the dining area and the bar area. Each caters to the mood of the customer. The separation of the two also provides an air of privacy, even when the restaurant is packed, when you can’t see everyone in the restaurant, you never notice whether it is crowded or not. The dining area is lit by two striking, modern chandeliers. The walls are bare, released from all fuss and fluff. In the bar area, the lighting is more sullen, the walls are decorated and have inner lighting cues which change colour. However, the subtle lighting does permeate throughout the restaurant/dining area which was not ideal. Even if the atmosphere created is pleasant, not being able to really see your food can put a damper on things – even if the food you are eating is superb.
The menu is packed with a variety of dishes, but also caters to the ‘sharing’ concept – offering large platters where parties can have lots of snippets to taste, leave satiated and with different tastes tickling their palate. The dishes I had were a small sampling of different main dishes, but they can also be found as samplers. The meal started with a seafood Caesar salad, topped with lobster and prawn. I was skeptical at how these two could work together, but was pleasantly surprised by the refreshing taste that the seafood gave to the old favourite Ceasar dressing. The salad was light on the stomach and a perfect opener to our meal.
The salad was followed by beef empanadas; I loved them. I find it great when restaurants do try to offer something that can’t be found in every single restaurant. The minced beef was cooked to perfection and melted with every bite of the soft and light pastry that surrounded it although it could have been slightly more salty. We were then presented with Argentinian lamb chops and baby chicken drumsticks. The lamb chops were full of flavor in a way that made it possible to enjoy the delightfully tasty meat in all its glory. The drumsticks were served with a variety of dipping sauces to add to the taste and were cooked just right, keeping in their juicy flavour without being overcooked and dried out. We only tried a few items, there’s a lot more variety of fusion dishes to choose from.
House has a lot going for it – it’s hip, it has great food and is well-staffed. On a more negative note though, if you are dining inside the place is too dark, the music is too loud – we could barely carry on a conversation – which got a bit tiring by the end of the night. If they pay attention to these minor details though, the place is a winner!
WHERE House, Ayiou Andreou and Christodoulou Sozou, Limassol
CONTACT 25 364040


Gobi Manchurian or Veg Manchurian is an Chinese Indian fried cauliflower dish. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine. The word Manchurian means native or inhabitant of Manchuria. There are two different variants of gobi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients.
Preparation time - 20 minute
Cooking time - 30 minute
Serve - 3
½ cup Finely chopped cabbage
¼ cup Finely chopped bell pepper
¼ cup Finely chopped spring onions
½ cup Grated carrot
½ tsp Black pepper powder
2 tsp Refine flour
2 tsp Cornflour
½ tsp Salt
Refine oil as required, for deep frying .
For making Cornflour paste -
1 tsp Cornflour
2 tsp water( Room temperature)
For gravy -
1.5 tsp Refine oil
4 tsp Chopped Onions
1 tsp Chopped garlic
1 tsp Chopped ginger
3 Slit green chillies
½ tsp Dark soya sauce
1 tsp Tomato ketchup
3 tsp Red chili sauce
1 tsp Vinegar
2 cup Water/ vegetable stock
Salt & Sugar according to taste
1. Take the finely chopped vegetables in a bowl, then add dry ingredients cornflour, refined flour, black pepper powder and salt to taste.
2. Mix all together very well. Then kind of mix and knead so that the veggies leave water & you get a dough like mixture. Don't knead like a rooti dough.
3. Spread some oil in your plam, then take a small portion of the dough. Press and roll it, make a round ball.
4. Make all the balls and keep aside.
5. Take a pan, heat the oil for deep frying. Once the oil get hot, add a small piece of ball. The flame should be in medium heat.
6. Fry the balls till golden and crisp. When cooked from one side, flip the balls.
7. Fry the balls in this way in batches and keep aside.
8. Take another pan, pour 3 tsp refine oil. Once it's hot add chopped ginger - garlic.


Noteworthy Restaurants and New Experiences
Home Living Quarters Cooking Interesting
Trips Osaka, Kyoto and Kobe Kamakura Toronto Visit
Tokyo Asakusa Cherry Blossoms Chinatown Kabukicho O Daiba Sakuragicho Tsukiji Fish Market
***** Must try **** Should try *** For the cultural experience ** When there's nothing else * Nah
еееее Over $200 ееее Over $100 еее Over $50 ее Over $25 е Over $10 =) Under $10
Dragon Pan, Sashimi Burger Restaurant (see Out Of Town) *****/=)
Buttu Trick Bar, Asian Fusion Izakaya (In Shibuya as well) ***/ее
MaMa's ChuFang, All you can eat DIM SUM!!!! (see Out Of Town) ****/е
Dot Dining Bar, Shimo-Kitazawa ***/е
Golten (Asian cuisine) ***/е, Kaiten Zushi (conveyor belt sushi)*****/=), Cinnabaum, Tea House Mura (Indian Tea House) ****/ее, Jiyuugaoka
Raj Royal (Indian) ****/ее-dinner/е-lunch, Mandala (Nepali) ****/ее-dinner/=)-lunch, a milder type of Indian curry, it's not as flavourful or potent so some of you may prefer this, but I personally like stronger curries, they have an all-you-can-eat freshly baked nan lunch, Hinnie and I dished out on the bread while Brian watched from the sidelines, Shibuya
Saturday, March 23rd
Waitress making guacamole.
L.A.S.T.: ***/е, Sakuragicho. Mexican, real tasty but not authentic, authentic. But food was fresh and the waitresses prepared the guacamole and Mexican salad right in front of us. We had Quasadilla, crispy tacos (which by the way is an American invention, not Mexican) dipped in fresh Guacamole, Mexican Salad and soft tacos. This place looked exactly like (I can't believe I forgot the name of the restaurant and Steeles and Woodbine). Anywayz, it looked exactly like it at the entrance!
Thursday, March 21st
Erawan: ***/е-Lunch ODaiba. Thai Lunch buffet for е1000. I loved the dessert here, it was something different. Jelly in sweet juice with diced lemon slices. I thought it was quite unique. They also had one of my favourites, coconut tapioca.
I missed out on one of the curries coz I thought I'd take my time, but when I went to get seconds, they switched it from red curry to green curry! The green curry was watery in my opinion but everything else was really good and definitely worth the sen yen. They even had the boiled sweet eggs that pregnant women eat according to Chinese customs.
Wednesday, March 20th
Ninnikuya: ****/ее Ebisu. Gina is a walking map of Ebisu, it took us a long time to decide on a place with all the options that she kept pointing out to us while strolling around. Ebisu is also where the headquarters of Sapporo beer is...(you'd think it'd be in Sappora City). Anyway, this is the original Garlic Restaurant. Everything here is made with Garlic, which was interesting, tasty, but not one that I would return to. Not because I disliked anything (in fact, they had a REALLY HOT waiter) but just coz there's so many places I haven't tried and since I'll be leaving Japan in a few months, that doesn't give me a lot of time. But for anyone visiting here for a long period of time, this is a nice place to eat at least once.
We all ordered garlic bread which was in a cylinder shape and garlic butter piled on top that you're suppose to poke into the cylinder with your chopsticks. We also had raw tuna covered in a thick layer of advocado and garlic. Garlic butter beef....and Yebisu beer, very tasty. I missed the taste of beer.
Friday, March 1st
Torafugu: ****/ееее Shibuya. Claire's tutee, Hide, was kind enough to treat the both of us to Fugu tonight. One of the most Japanesey experiences I've had, there was a huge 3D puffer fish hung high outside the restaurant (reminded me of the one in Osaka's Arcade area, but looked plastic with spikes all over it's belly, I know, I know, take a picture instead of writing 10,000 words describing it, but I'm not a camera person and I keep forgetting to take it with me, I'll go back with my digital camera). There was a fish tank full of puffer fishes at the window, I didn't know they were that huge, the size of a large catfish or a midsize carp.
I love the way Japanese restaurants serve out set dinners. It's like going to a Chinese wedding, where you finish one course first then they bring out the next course. Before starting our meal, the waitress took a dried seaweed roll that was resting on the lid of the hot pot and threw it into the pot of water while turning on the gas burner. The meal started off with puffer fish skin cut so that they were shaped like long noodles. You dip it in this light sour soya sauce full of green onion.
Next came a plate of Fugu sashimi, fugu noodle skins again (resting on that yummy leaf that I mistook for mint. Just found out today it's called Green Labiate leaves), a spicy miso paste to give the sashimi more flavour and lime that you squeeze into the soya sauce. Each person had their own plate. yummy
Then came deep fried fugu. I thought it tasted like chicken. There were still bones and you can eat this with your hands.
Then came the huge plate full of stuff you put into the hotpot. You've got the customary cabbage and lettuce, glass noodles, shitake mushrooms, the long white mushrooms, tofu squares and the raw and freshly cut up fugu, so fresh that the nerves were still active, the mutilated fish with it's insides all exposed was still wiggling. After you heat the stuff in the boiling water for a few minutes, you take it out and put it in a small bowl full of that same light, sour, soya sauce. There were some sliced fugu without bones that you take with your chopstick and hold it in the boiling water for just under a minute, dip it in the bowl and eat. Everything else you allow to just sit in the boiling water until you want to eat it. For some reason, spring daisies are added later.
By the end of that, you're quite full but there's more. Soon the waitress brought a bento full of Japanese rice, a bowl with raw eggs and some other seasoning. She empties the rice into the boiling water (by this time most of the hot pot stuff is gone) then scrambles the egg mix and pours it into the pot. The end result, reminded me of congee, but it's called ojiya, it's pretty thick, spoon it into new empty bowls, pour a bit of that soya sauce mix plus salt, and voila. You can't eat this anywhere else coz you need the fugu soup base made from the hot pot.
Throughout this meal, Hide also ordered each of us hot sake with hire, (pronounced hee-reh), fried fugu fins that give the sake an extra umf of flavour and smell. I love hot sake. The waitress lit the sake and hire on fire first, covered it with a lid and served it in one of those sake holders I got you guys for Christmas.
Finally, the meal ended with some kind of sherbet. Even Hide didn't know what it was but we're guessing apples were involved.
Tuesday, February 26
Golten: Jiyuugaoka. Today tried the sweet and vinegar fish dish, the korean noodle dish, nabe (hot pot) and the chicken wrapped in some leaf. Found even more fav dishes! I LOVED the fish! The chicken wraps were not that good this time.
Monday, February 25
Dai Buttsu: ***/ее Shibuya. Since Jeffrey and Maggie came to visit me, I wanted to show them nouveau Tokyo which means they definitely have to try an Izakaya. This particular one can fit 1000 people and just opened up three years ago (info from secretary at work, Mitsuko). Actually, this is the same chain as the one in Osaka that Ken took us to. I ordered the mystery dish, an omelet with some unknown thing in the middle....I think it was raw eggs. The salmon wrapped in rice paper turned out to be EXTREMELY small rolls. I forgot to order the shrimps on crackers that were really good in Osaka. Ordered ground beef on boiled water wrapped in lettuce, the luxurious sushi rolls with four different sauces for you to dip in, the curry rolls which turned out to be normal bread rolled around curry then toasted, hmm different. Thai fried shrimp....etc...many dishes to experiement with. BTW, I have decided to NEVER order drinks (unless it's wine) to accompany my food coz they cost just as much as a dish, comes packed with ice, and basically not worth its cost. I'd rather spend the $6 - $12 on one or two yummy dishes instead of 100 ml of juice/tea/coke and a glass full of ice. Jeffrey ragged on me for not giving him this tip before he ordered hot tea, futatsu (two of em).
Sunday, February 24
Vidrio: **/ее Shibuya. Suddenly addicted to Spanish Food, I couldn't stop myself from pulling Hinnie into this Spanish Restaurant with me in Shibuya. They listed exactly the same dishes as the ones I tried from Meson Madrid but we ended up just ordering the Paella del Mar which turned out to be a disappointment even though it was slightly cheaper. A smaller sized portion, it was too dry from being overcooked. Instead of chicken, they had squid and mussels, other than that, the two dishes had the same ingredients. Besides being overcooked (and the shrimps weren't deveined), the peppers were cut into tiny 1 cm cubes while at Meson Madrid, they had it sliced lengthwise which helped to add moisture to their dish. Even though my favourite Spanish dish turned out to be below par, the champiliores a la segoviana looked a lot more appetizing, partly coz they used larger mushrooms in a larger plate. The cost was slightly higher for this tapas.
Friday Feb 22nd
Meson Madrid: ****/еее (Higashi-Nakano) I think aside from Thai and Indian food, my next favourite ethnic dish has now changed to Spanish food from Japanese Sushi. It's as flavourful as Thai and Indian but with a certain tanginess. Meg and I tried this small restaurant after reading a recommendation from Metropolis. Finding it was difficult since unlike the map in the magazine, the restaurant wasn't on the main road, we missed the big yellow sign the first time coz it was written all in Japanese (katagana) and pointed into a mall curvy street, after which you come to a fork with three different directions. Meg's intuitiveness correctly guessed the middle road and we found ourselves going down a short flight of steps and entering a small restaurant with the typical counter type seating where you can watch the chefs prepare your dinner. We chose to sit in the back with a six-seater table all to ourselves. The restaurant, for a Friday night was quite empty. In total 8 patrons including Meg and I, and we were there for a good 2.5 hours. We mainly ordered the recommended dishes from Metropolis: champiliores a la segoviana, tiny button mushrooms fried in garlic and onion with red chili and diced ham in a small dish. nothing special here and since I'm use to larger mushrooms, this dish was sort of disappointing but I still kept an open mind. next came the Ensalada de pimentos asados, red peppers roasted in olive oil, then peeled and chopped into thin strips, soft, moist and flavourful, crisp lettuce, cherry tomatoes, green beans and flaked juicy tuna meat that made this dish extra tasty and hearty. It's the same cost as the mushroom dish but it came in a large plate, which cheered up my growling stomach. Now we must have waited another 30 minutes after the salad for my favourite dish of all (surprisingly not mentioned in the article) the paella meson madrid (spelling might be wrong) but it's a seafood rice dish seasoned with saffron (that turns the rice yellow). There must have been hundreds of ingredients but the ones I recognized were mini clams, succulent prawns, tender chicken meat, and who knows what else. After squeezing lemon juice all over the plate, Meg and I devoured this dish. I ordered it only because I remember Debbie introducing me to Spanish rice when I went over for dinner once. Not to say Ame's sister couldn't cook (it was good) but this dish was soooooo flavourful I'm itching to come back for more. Both Meg and I ordered a glass of Sangria each to wash down the food and the wine really does add to the meal. And because I couldn't resist after seeing the couple beside us order this tasty pie, I ordered the tortilla espanola just to spoon two bites and asked to take the rest home. It's just a simple pie made from onion, potato and garlic covered in egg. I'm sure it would make a filling breakfast for my day trip into Kamakura with Claire tomorrow.
Sunday, Feb 17th
Tried Monja in Motosumiyoshi. ***/е This dish is usually served in the same restaurants where one finds Okonomiyaki. Like its sister plate, it's a mixture of vegetables, I think cabbage, with flour and whatever other ingredients you order with it (ie. corn, pork, chicken, fish eggs, etc.) but the main difference is that in place of eggs, the mixture has a water base plus mochi squares (mooshed up gooyie rice, I'm sure most of you have tried mochi icecream). The result is a liquidy texture that can run all over the place unless you control it by making a donut shape out of the harder ingredients (cabbage and mochi). In the middle, you pour the rest of the mixture and wait for the floury-liquid to slowly cook and harden. Meanwhile, you are given this tiny flat spoon that resembles a shovel to slowly cut at the "donut" smooshing that small portion onto the cooking plate so that it sticks onto the "shovel". Then you blow on it to cool it down and eat the monja this way bite by bite. I would not recommend this dish if you're hungry. Just found out from Yukiko (one of the students I tutor) that my Language Exchange partner (Miho) didn't cook the monja properly (which makes the dish less disappointing). You're suppose to cook the cabbage first (with whatever vegies) until soft, then form a donut shape, pour a bit of the water/flour batter around the donut to make it stick and the rest of the batter in the middle with the fish eggs and mochi. So, must try again!
Okonomiyaki is much yummier but also a lot more fattening. Besides the eggs, you add mayonnaise and okonomiyaki sauce that tastes like some kind of bbq sauce with dried fish skin and seaweed. The whole mixture is also given to you in a big bowl but this one's much more fun coz you get to mix it up thoroughly first, then pouring the whole thing onto the hotplate. You are given two large "shovels" to press on the okonomiyaki and if you time it right, you should be able to flip the whole thing over to cook the other side. I've only had this dish three times since coming to Japan.
I also tried Isobeyaki, deep fried fish cake and some sliced up potato with butter and corn. After coming here, I think I have to say modern Japan likes to definitely experiment with food. They can come up with ingenious stuff like Takoyaki or fishegg pasta or pretty simple stuff like the potato and butter or rice with green tea and seaweed flakes. I should find out the name to these dishes.
For dinner, I went to Golten (Asian fusion restaurant) with Brian and tried cold tofu with Korean sauce, Chicken and Vegetables in hot pot with Korean sauce, Korean noodles with vegetables (I just noticed the Korean theme) and Chicken wrapped in leaves. Really filling and yummy.
Yesterday went to eat at conveyor belt sushi by myself. Made myself take the most disgusting dish floating out there, which I have a picture of, and ate it. To my surprise, it was actually one of the best sushi I've tried. I think they were mini squids.


Nourish and rejuvenate your body with cold pressed sugar free natural juices to help maximize your body's potential to grow, heal, renew and strengthen
Lift the spirits of those in need through our Juice Donation program and in turn also get to nourish your own soul
Only fresh fruits and vegetables are used to assure that maximum nutrients are absorbed in every cup
Every recipe is tested and approved by the community to ensure a high level of quality and great taste
Main Squeeze is a fresh & trendy Juice Bar that formed to promote a holistic approach to healthy living by encouraging a balanced lifestyle.
Our delicious hand-crafted juices are made entirely with natural products designed for various health benefits.
Through our product we encourage all generations to adapt to a healthier lifestyle, to evolve into a more nutritious self and transform their bodies from the inside out.
"Juices that nourish your body can bring nourishment to somebody's heart"
With every drink purchased, add $2 and we will send a juice to somebody in need
For more information about our events, please visit our Facebook page
President : Ansou Goudiaby
Treasurer : Ali Soumah
Director : Geordanne T Compagnie
+ 1 416 723 4864
1034 Bloor Street West
Toronto, ON M6H 1M3
Mon-Fri 9.00 am - 8.30 pm
Sat-Sun 9.00 am - 5.30 pm


Hagedorn Enters “Make’n Bacon Great Again” in Minn. Delegation Hot Dish Competition
WASHINGTON – Today, Rep. Jim Hagedorn (MN-01) participated in his first Minnesota Congressional Delegation Hot Dish Competition. Hagedorn entered Make’n Bacon Great Again Hot Dish, which features two pounds of bacon and half a pound of pork sausage. A melty concoction of cheese, tater tots and pork, Make’n Bacon Great Again is hot dish comfort food at its finest.
Hagedorn donned a “Bacon Capital of the USA” apron for the competition. Martin County claims the title of “Bacon Capital of the USA” as it is the number one pork-producing county in Minnesota.
Hagedorn gave the following statement:
“Minnesota’s First District is the second largest hog-producing congressional district in the country. In preparation for this competition, I wondered, ‘how much bacon can one hot dish handle?’ I encourage you to try our hot dish and add all the bacon you want. Eating bacon supports our southern Minnesota farmers and agribusinesses. And that’s Congressional Pork we can all get behind.”
Rep. Betty McCollum from Minnesota’s Fourth District took top honors at the competition, according to a panel of three judges. Once members and staffers were able to try the hot dishes during the event, Make’n Bacon Great Again was one of the first dishes to be cleaned out, leading the Hagedorn Office to joke it deserved a “People’s Choice” award.
Since 2011, the Hot Dish Competition has provided Minnesota members a bipartisan opportunity to promote their state’s products and main culinary dish.
Recipe: Make’n Bacon Great Again Hot Dish
2 lb. bag frozen tater tots
2 lb. Compart Duroc bacon, cooked crisp and crumbled (reserve ¾ lb. for topping)
½ lb. Hormel pork sausage, browned and room temperature
3½ c. shredded sharp cheddar cheese, shredded (reserve ½ cup for topping)
2¼ c. whole milk
3 extra large eggs
1½ tsp. onion powder
1½ tsp. garlic powder
½ tsp. ground black pepper
3-4 T. chopped green onions
1. Butter a 9x13 baking dish and preheat oven to 350 degrees.
2. Toss 1¼ lb. of the crumbled bacon with cooled sausage and 3 cups cheese – set aside.
3. Whisk eggs and milk with spices – set aside.
4. In large mixing bowl, toss frozen tater tots with the bacon/sausage/cheese mixture. Spread evenly in baking dish.
5. Pour the egg mixture over the tater tots.
6. Bake for about 30-40 minutes, until the cheese is bubbly, and the bacon is fragrant.
7. Sprinkle the reserved cheese and crumbled bacon on top, then bake for another 5-10 until the cheese is melted.
8. Remove from the oven, sprinkle with the green onions.
Watch www.facebook.com/RepHagedorn for more photos from the competition.
Jim Hagedorn was elected in 2018 to represent Minnesota’s First District in the U.S. House of Representatives. He grew up on his family’s grain and livestock farm near Truman. Jim’s father, former U.S. Congressman Tom Hagedorn (MN-02), grandfather, and great-grandfather were all southern Minnesota farmers. Jim currently resides in the rural farming community of Blue Earth. Hagedorn brings policy experience to Capitol Hill from time spent as a congressional aide to former U.S. Congressman Arlan Stangeland (MN-07) and a congressional relations officer for two non-partisan U.S. Department of the Treasury agencies. Hagedorn serves on the House Committees on Agriculture and Small Business to promote farming, Main Street enterprises and southern Minnesota’s way of life.


Dune Lakes Dines at Pizza by the Sea
January 20 @ 11:00 am - 8:00 pm
Are you ready for some YUMMY pizza? Pizza by the Sea is one of our favorites!
They will be donating 20% of sales from dine in OR carry out orders when you tell them you are with Dune Lakes. So don’t forget to tell them!!!!
When: Wednesday, January 13th, 2021
Address: All 4 Locations – Watercolor, Gulf Place, Seacrest & Sandestin)


Looking for the best fish cookbook to guide you through different types of fish, fish recipes, salads and everything else you’d like to know about seafood? Well, the best fish cookbook should have delicious and innovative recipes for almost all types of fish, easy-to-follow instructions and writing that inspires and intrigues. In our hunt for the best cookbook options, here is what we found. We’ve made sure there’s something for everyone.
5 Best Fish Cookbook Choices Reviewed
Cookbooks are like written guides to provide you with direction when you need it. They come in handy when you want to try out different fish recipes. Therefore, finding a comprehensive fish cookbook with a mix of great recipes is essential.
1. Fish Without a Doubt: The Cook’s Essential Companion
Featuring more than 250 simple and delicious fish recipes, this is probably one of the most comprehensive cookbooks to fish around. The book covers everything from updated versions of classics to the modern recipes, how to shop for fish and clean it. For ease of use, the recipes are arranged according to cooking method. So, you will get fish recipes that require broiling, grilling, poaching, frying, roasting and steaming to prepare.
In the book, you will also find chapters covering fish basics like salads, burgers, fish cakes, soups, appetizers and even pasta.
Besides, it includes recipes for different occasions from splashier occasions to weeknight specials. In addition, the book contains a section for different side-dishes such as coleslaw.
- check Compiled by a pair of experts in seafood
- check Neatly organized making it easy to follow
- check Takes the fear out of preparing fish anytime the craving strikes
- check Does not include endangered fish
- check Clear instructions and quality photos
- check Some recipes may not be easy to follow if you’re an inexperienced cook
2. A field: A Chef’s Guide to Preparing and Cooking Wild Game and Fish
This book is written by Chef Jesse Griffiths who is well known for his strictly butcher shop in Austin, Texas. According to different testimonials, the images in the book are excellent and recipes are also easy to follow and mouthwatering.
The book contains both traditional and modern methods of butchering, hunting and preparing fish and game. However, it only contains 85 recipes which we feel are a little too few for the price. But hey, it’s all about quality, not just quantity here. In addition, it includes descriptive stories as well as photographs making it even more interesting to read.
- check Offers new insight and methods for butchering animals
- check Offers delicious recipes
- check Well organized with every type of animal in its own chapter
- check Beautiful pictures
- check Contains limited number of recipes
3. Fish: The Complete Guide to Buying and Cooking
With more than 500 fish recipes, this cookbook promises to simplify the process of preparing fish that most view as difficult to manage in the kitchen. The recipes are based on 70 types of fish and shellfish which can easily be sourced in most fish stores and supermarkets.
Further, the book is organized using the A to Z format for easy referencing. In addition, it provides information about how every fish is sold (salted, steaks, whole), how the fish should look like, any other names it goes by and buying tips. Besides, it teaches you how to prepare, store and cook using easy-to-follow instructions.
- check Most recipes can be ready in less than 30-minutes
- check Includes health benefits of fish
- check Covers a wider variety of seafood
- check Directions are clear and easy to understand
- check Does not include pictures
4. Fish & Game Cookbook
As the title suggests, this cookbook contains fish and game recipes. Whether you want to prepare wild or domestic game kabobs, stews, steaks, enchiladas, roasts, burgers or casseroles, there are more than 150 recipes in this book to help you.
Also, the book contains 4 major sections about different types of fish recipes such as trout, catfish, and perch. And every game and fish section includes cooking tips, cooking times, marinating, aging and reducing the gamey taste. But the best part is that it provides users with nutritional information about every recipe to help you know exactly what you’re eating.
- check Easy to prepare recipes
- check Contains nutritional facts for every recipe
- check Recommended ingredients are easy to find in any store
- check Affordably priced
- check Very comprehensive
- check No pictures
5. The Best-Ever Fish & Shellfish Cookbook
If you are looking to buy, cook and eat fish more sustainably, this cookbook can be a great investment. It contains around 320 classic seafood recipes from all over the world. The guide also covers some of the world’s best fishes and shellfish including how to buy and cook.
What’s more, the recipes are accompanied by 1500 beautiful photographs that make reading and understanding everything in the guide as easy as possible. In addition to the fish recipes, the guide includes plenty of appetizing recipes.
- check Written by an experienced food writer and editor
- check Relatively cheap
- check Beginner friendly
- check Well organized using the A to Z format
- check Most of the recipes you can easily find on the internet for free
The Buying Guide- Which is the Best Fish Cookbook for You?
Fish cookbooks are far too easy to impulse buy especially if you’re head over heels for fish. But in buying any cookbook, there are some things you should always take into account to get value for money.
First off, you will need to consider the cookbook’s design and intuitiveness. If you are not good at cooking fish, then you need a book that contains easy-to-follow recipes. The ingredients for the recipes should also be easy to find in your local store.
In addition, you will need to consider how comprehensive the cookbook is. The last thing you want is to buy a cookbook that contains recipes which you can easily find on the internet for free.
Also, take into consideration how well the cookbook is organized. A well-organized fish cookbook makes it easy to find what you are looking for. Generally, most cookbooks are organized using the A-Z format for easy referencing.
Last but not least, if you are more of a visual person, consider buying a cookbook with high-quality photographs. Photographs not only make it fun to read the book but also easy to follow.
Sure, there are more exhaustive fish cookbooks out there, but these 5 options in this review hit the sweet spot between ease-of-use and affordability. Think of them as your slightly bossy friend who knows the answer to every fish recipe question you might have.


Here is what you need to get started:
- 3 CUPS gluten free flour or oat flour + a little extra for flouring surface and rolling pin.
- ¼ – ½ CUP molasses (I started with ¼ cup and added more as needed).
- 2 TBSP peanut butter (make sure to use a peanut butter without any added sweeteners. The safest peanut butter to use for dogs only has one or maybe two ingredients, peanuts and salt).
- ¼ CUP melted coconut oil.
- 3-4 droppers full of Applied Botanics Super Paws (It’s bacon flavored!)
- ¾ CUP of water
Frosting: Plain greek yogurt (use as much or as little as you want to decorate with). This step is optional but will really make your cookies look like little footballs!
- Large bowl for mixing dough.
- Rolling pin or something to roll out your dough with (a bottle of wine works too).
- Mixing spoon
- Football cookie cutter or a butter knife to make football shapes.
- Piping bag (I got mine at Dollar Tree) but you can also use a baggie with the corner cut.
- Greased cookie sheet
- Preheat the oven to 350 degrees. Mix flour, coconut oil, water, CBD oil, peanut butter, and molasses together until a dough forms. Form dough into a ball and let rest for a few minutes.
- Flour your work surface and roll out dough until ¼ inch thick. Use a cookie cutter to cut our football shapes.
- Grease your cookie sheet and place cookies on the sheet ½ inch apart. The cookies will not rise or spread so you can get quite a few on one sheet.
- Bake cookies for 20-25 minutes. Take out of the oven and let them cool completely. Once cookies are cooled place greek yogurt into the piping bag and create two curved lines at each end and on the laces. If the cookies are not cooled completely then the greek yogurt will melt and run off.
- Allow greek yogurt to set for a few minutes and you are ready to give to your pup!
Depending on the size of your furry friend feel free to make the treats larger or smaller. I used a medium cookie cutter and made around 24 treats. Plenty to share! These treats should be given in moderation and not used as a supplement. For best keeping, place any leftover treats in an airtight container or bag and store them in the fridge.
We know that your pets will love these cookies. These treats are a little sweet with molasses and peanut butter and a little savory with bacon-flavored CBD oil. At Applied Botanics we know your pet is a part of the family so we want to provide products for them to Live Healthy + Happy!
If you make these treats make sure to tag @appliedbotanicspets on Instagram so we can see your creations!