After being live in the App Store for three months, the Pizza Hut application for Apple’s iPhone and iPod touch has surpassed $1 million in sales.
As the featured icon in the iTunes Lifestyle Category, the application is an option for customers wanting to order their pizza, pasta and wings from Pizza Hut while on the go. Pizza Hut claims that the application is approaching one million downloads.
From an income standpoint iPhone customers tend to be more affluent, and they’re in the tech-savvy 18-34-year-old demographic skewing slightly male. This is the demographic that Pizza Hu targets online. According to Pizza Hut, they saw a steady level of growth with their WAP site, but it wasn’t the explosive level of growth they experienced with the iPhone app.
The goal of launching the iPhone application was to provide a convenient way for Pizza Hut customers to order from its franchisee locations.
About the App Development
The application uses iPhone and iPod touch features such as the multi-touch user interface and accelerometer with the goal of making the ordering process for each individual menu item a customized experience.
When ordering pizzas, users virtually build their own pizza by choosing a type of crust in the scroll wheel, "pinching" to select size and dragging-and-dropping toppings onto the pizza, all with visual confirmation.
If an overeager pizza customer adds too many toppings, the pizza explodes and toppings go flying across the screen with an alert to make their pizza happier with fewer toppings.
The section used to order WingStreet wings starts with a bowl of wings that changes as users choose the type of wings they want.
Next, they select a sauce and are prompted to "sauce their wings" by shaking their iPhone or iPod touch until the wings are covered. If they shake too long, the sauce flies across the screen.
As with the pizza ordering, customers finish with a representation of the wings order.
Each time a user orders using the application they get 20 percent off their entire order.
The application also provides Pizza Hut with the opportunity to promote specific products and new offerings.
For example, the application has a virtual waiter on call to take consumers’ Tuscani Pastas order. They can select from four varieties, including Meaty Marinara, Creamy Chicken Alfredo, Premium Bacon Mac 'N Cheese and Lasagna.
Pizza Hut also has given consumers a way to pass the time as they wait for their order with a game called Pizza Hut Racer, in which users are challenged to deliver a pizza quickly while avoiding obstacles in the road.
The pizza delivery car speeds up or slows down depending upon the angle of the device, and vibrations and beeps alert users when the driver hits the curb or runs into obstacles.
Mr. Acoca said that Pizza Hut will continue to ramp up its mobile initiatives. Pizza Hut is in discussions to expand to other smartphone platforms such as RIM’s BlackBerry, Google’s Android devices and the Palm Pre.
“In terms of Pizza Hut’s mobile business, over the next three to five years, more and more online transactions are going to migrate to smartphone usage,” Mr. Acoca said. “We always want to be where are customers are going, so we’re going to make the necessary investment to help customers order in ways they are comfortable.”
Rather than consumers simply migrating from calling in or visiting the PC Web site, Pizza Hut believes that the iPhone application is driving sales it may not have closed otherwise.
“We see it as being highly incremental, as much for the reason that people have a genuine need to order pizza and they want to engage with a really cool app that says something about them,” Mr. Acoca said. “The app has show-me factor making people want to engage with it and it also fulfills a functional need of ordering pizza.
“Just speak to any iPhone user, and the passion with which they describe and speak about their phone is incredible,” he said. “If they’ve taken the time to download an app, they perceive it as valuable, because it’s taking up coveted real estate.
“Apple has managed to create not just a functional device, but a tool that reaches an emotional level with consumers that most handset manufacturers haven’t’ been able to achieve.”


From Mario’s Pantry To Yours. No pantry, or meal, is complete without these fine staples of Italian cooking. Mario presents his distinctively fruity olive oil from Umbria with a peppery finish. His sweet and tangy traditional Balsamic Vinegar of Modena. And his handcrafted Red Wine Vinegar made of Sangiovese grapes from the Chianti region. Reach for the same oil and vinegars that Mario uses to drizzle over dishes, make dressings and marinades and brighten most every meal.
Organic Non-GMO Verified Pasta Sauces. Mario’s organic pasta sauces shimmer with simplicity and old-world charm. Made with imported organic imported Italian tomatoes and herbs, and without any added sugar, preservatives or GMOs, you can enjoy healthy heartiness in every serving. These sauces represent simplicity at its finest – certified organic ingredients, balanced flavors and Mario-perfected recipes. The Non-GMO Project Verified seal confirms that Mario’s organic sauces have been produced according to best practices for GMO avoidance. For passionate organic cooks, Mario’s classic Marinara and Tomato Basil are a natural choice.
Better Taste. Better Texture. Better Pasta. What to pair with Mario’s authentic pasta sauces? Mario’s imported Italian pasta, of course. Made with 100% durum wheat semolina, the grain meets the highest standards of quality. For 400 years, the best Italian pastas have been crafted with bronze dies. Mario’s traditional cuts of pasta are shaped using the art of bronze dies too – which allows sauces to cling beautifully to each and every noodle. For a perfect plate of pasta, simply follow the directions on the box.
Homemade Perfection. Pure and Simple. Mario’s pure and natural pasta sauces are as delicious as they are authentic. The result of months of testing and re-testing, all eight varieties are made to Mario’s idea of perfection – using only straightforward, nourishing ingredients. Because there are no preservatives, purees or added sugars, you can taste the distinctive ingredients found in each recipe. Enjoy the sauces that Mario makes at home right at your own table.
One-Of-A-Kind Sauces. From A One-Of-A-Kind Chef. Mario’s trio of Specialty Sauces shine with perfection, personality and authenticity. One taste, and you’ll understand why they’re considered a specialty.


Tippsy offers the largest online selection of sake available for delivery in the United States. All of our sake and sake ware are personally selected by our in-house sake experts. But our goal isn’t to simply sell you some sake; we aim to spread the love of sake with each order. That’s why we go to great lengths to provide you with tasting notes, food pairing recommendations and more sake information to help guide you on your journey. Our customizable Sake Club subscription is also one of a kind!


With a Celebrity Chef in the kitchen--
LEMON IS TODAY'S SWANK, MIRACLE-AGE RESTAURANT & OUTDOOR CATERER
OF COLOMBO, SRI LANKA
When Koluu was invited to take over the kitchen and the general management, patrons of the new LEMON were assured, not only of all that they love about a favourite restaurant, but also the rare experience of comforts they feel in their own homes.
Delectable delicacies presented to eager guests at LEMON range from Crab Cakes, Coriander and Mushroom Soup, Prawn and Spinach Soup to Portuguese Leg of Lamb with Apricots and many other tried and tested, mouth-watering dishes created as only Koluu knows how. List toppers, Cardamom White Chocolate Mousse and Mocha Meringue and Ginger Pudding, are just a couple of a long line up of Koluu's delightful desserts served at LEMON.
"I feel good" says Koluu, "to be able to give my clients their old favourites in food plus a few all-new creations from time to time. I am not confined to providing culinary education and fine dining only. I am passionate about serving good quality food that everybody enjoys and which certainly isn't priceless! A well-stocked wine bar, cocktails, mock tails, juices galore and a well-trained, obliging staff make the picture of LEMON stand apart". Koluu is not only expert in international cuisine. Madhur Jaffrey, an international cookery critic, had this to say about him: "The versions of Sri Lankan food cooked by Koluu, our caterer/restauranter host, consisted of 25 dishes at least, most ensconced in traditional terracotta pots. There was Yellow Rice, Coconut Rice, String-hoppers, Curries of Jak fruit, Cashew, Onion and Tomato, Beef, Tripe, Mutton Ball, Fish, Prawn, Okra, Winged Bean, Green Bean, Eggplant, Coconut Sambal, Dried Fish Sambal, Pickles and their traditional Mellungs -- vitamin-rich greens, chopped, quickly wilted over a low heat and served... And, what Sri Lankans charmingly call 'Short Eats', consisted of scrumptious Fish Balls and Kalu Pork Curry placed on wedges of Roti..."
LEMON is on the top floor of a modern building in a quieter precinct of Colombo City and is surrounded by cricket grounds, wide open spaces and lots of greenery. The environment and atmosphere are both elegant, yet casual. Sipping a cocktail, chosen from the comprehensive LEMON Bar Menu on the terrace is an unusually relaxing experience. On the restaurant menu there is a wide choice of Continental and Asian fare and the main dining area of LEMON opens at 7 p.m. each day.
Even on the hottest of days, the growing numbers of guests who visit LEMON, find it an exhilarating experience to sit on the terrace and really enjoy a drink and some food. There is a gentle breeze that blows across the area, the frangipani trees add to the ambiance and 32 guests can be accommodated at any one time. The dining area features paintings by young artists that are pleasing to the eye and can hold up to 60 diners.
What's more is that Koluu is around to help you make a profound connection to a gorgeous brand of food and beverage at LEMON or from LEMON.


GROWN BY JAIS & SARA
Durian Petai or otherwise known as the “bitter bean” in English has its name derived from the fact that when you open it up, its flesh gives off a smell that is similar to fresh petai. It is also known for its unique taste that our OA growers have described as being akin to XO variants that possess a slight liquor-ish sensation and a somewhat bitter aftertaste. Definitely the durian of choice for durian lovers that prefers something a bit stronger in flavor profile.
Sorry, we’re out of stock


Real scorpion encased in a buttery toffee hard candy. Net. wt. 1.24oz (35g).
Fortunately, scorpions can indeed be eaten. It is recommended that they are cooked first but they can beeaten raw. It is essential that the stinger and venom glands are removed if they're to be eaten raw however.
They are very crunchy and taste similar to the potato chips. This is how do scorpions taste like! Of course, they are much healthier, have a lot of protein and nutrients. They are deep fried though.


Welcome to the Royal Oak
Come and enjoy our Sunday roasts, tasty pub classics and an innovative seasonal menu crafted using locally sourced fresh produce.
We are open for events and celebrations as well as Christmas parties and Christmas day.
Enjoy al fresco drinking and dining in our gorgeous garden with stunning views of the Westbury White Horse.
All the family and children are very welcome. Dogs are welcome in the beer garden and bar area.
You can book a table by
calling 01373 476902 to chat about an event or party or pop in and say hello.
Adults garden party sample
£19.95 per person
Garden cocktail, mocktail or prosecco on arrival
A selection of homemade sourdough pizza slices
A choice of finger cakes
Adults garden reception sample
£24.50 per person
3 drinks per person –
Mini fish and chips cones or canapes
Chocolate dipped strawberries
Call us to book or discuss your event 01373 476902 / 07825 883240
Children’s garden parties
£10.95 per child
Selection of pizza slices (homemade)
Ice cream or cake
Jugs of squash


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I am in the process of investigating all of this; everybody I have talked to here makes ashta like this with the breadcrumbs or buys it from al-rasheedi or entabli or pastry shops like hallab. Add one tablespoon then add more if it still does not thicken. It sounds great, and creame fraiche is hard to find sometimes. April 13, at 3: Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream.
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August 8, at 9: Thanks for visiting and asht kind comments! Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream.
The ashtaa bread in this recipe is a really brilliant idea. May 30, at 8: August 5, at 4: April 8, at October 14, at I ate it a couple of times and the place I eat it from will not share the recipe Does anyone know what the name of this is and also have the recipe?
I am in the process of investigating all of this; everybody I have talked to here makes ashta like this with the breadcrumbs or buys it from al-rasheedi or entabli or pastry shops like hallab. June 3, at 3: November 8, at 8: I would really enjoy this as a pastry cream or just on my bread.
Thanks for you valuable input! So excited to give this a try! Also if you see that it stays liquidy, start adding more cornstarch; dilute one tablespoon in a little water or milk and start adding it while stirring; add the cornstarch asbta the mixture is steaming.
ashta w 3asal by Amina Malti | Free Listening on SoundCloud
July 31, at 8: I have posted several with ashta, the one you are referring too might be what is called here ashtw, which is made with phyllo; the custard inside is made with milk and semolina; and it is doused in an orange blossom syrup after baking; it is served in triangles; is that the one you are referring to?
April 16, at July 14, at 1: Thanks so much for sharing.
This is going to work. Next time we are going to try Kenafi. April 13, at 3: If you feel like the consistency is right, it is loosening up, great, if not add one or two more ashha. It must taste uniquely.
Lebanese cream (Ashta)
Oh my goodness, I think this is awesome! February 17, at Would love to try them at home. July 3, at 4: I am trying to make a common lebanese desert that is called ashta with honey.
OK, but I am going by what businesses are calling it and using it for. June 6, at 1: May 30, at 6: October 24, at 1: I have never heard of adding bread to cream like this, and of course your photos just make it all the more tempting.


When I can find the time, I love to bake. Despite my profession as a personal trainer and nutrition coach, I have a really hard time getting my teens to eat vegetables. I know shocking!😆
But vegetables and the nutrients they provide are still a necessary component in their diet. If this is true for you, try making them zucchini bread substituting applesauce for the oil, and either less sugar than the recipe calls for, or organic stevia in place of it. Here is my favorite zucchini bread recipe...
This is my mom’s recipe and she has been making it for as long as I can remember.
1 1/2 cups shredded zucchini (partially drain off liquid)
2 cups Pancake baking mix ( I use Bisquick Heartsmart or even Gluten Free can be used if needed)
3/4 cup sugar (can use slightly less or Stevia)
1/4 cup unsweetened applesauce
1 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped nuts and/or raisins (optional)
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3“. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, one minute. Pour into pan. Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes; remove from pan. Store in the refrigerator.
You can also just do this by hand which is what I usually do. Mixer is not really needed.
It makes a quick breakfast or snack and an easy way to get a serving of vegetables in.


Bethlehem Restaurant at Best Western
Dine with Us at The Foundry Restaurant and Bar
You'll be delighted by the restaurant and cocktail lounge at the Lehigh Valley Hotel and Conference Center, SureStay Plus by Best Western. From casual dining in The Foundry Restaurant and Bar to formal events in the Foundry Room, you're sure to have a great dining experience without having to leave the hotel.
Located on the lobby level of SureStay Plus by Best Western Lehigh Valley Hotel and Conference Center. It’s a neighborhood favorite where you can enjoy dance music and cocktail in a fun setting. The Bar with No Name is temporarily closed, however, please inquire with our catering sales office about private event rentals.


During the week my boyfriend, Zak, and I do our best to eat a good portion of our meals low carb/ketogenic in an attempt to eat a little healthier. We are carb lovers through and through, but admittedly, the carbs don’t always love our bodies back! So, for week days we try our very best to commit to eating more protein, veggies and healthy fats which is why we need a go-to collection of easy low carb dinner recipes.
But, I’ve found that preparing low carb dinner recipes can sometimes take longer in the kitchen to prepare. And often these recipes includes some additional steps than just popping some rice in a rice cooker and letting it go. Anybody who has made a spaghetti squash recipe knows what I mean! While I love the result of those low carb dishes, a lot of us just don’t have the time for that during the week.
Yes, I am a foodie and want my dishes to be tasty, but I also strive for an hour or less in the kitchen. I’m fairly good with my knife skills, so I can normally get my veggies prepared within 15 minutes. If it takes longer than 30 minutes to prep, I’ll save those for extra special nights that I have more time (which doesn’t happen very often).
If you’re a busy bee like us, try out some of these amazing low carb/ketogenic recipes and let me know what you think!
10 Easy Low Carb Dinner Recipes (For Busy Weeknight Meals)
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake
Slow Cooker Low Carb Zuppa Toscana Soup (Keto Friendly)
Slow Cooker Low Carb Chili
Cheesy Cauliflower Shepherd’s Pie – One of My ALL Time Fav’s
Lazy Spinach Artichoke Chicken Breasts
Easy Mexican Taco Casserole
Big Mac Salad Recipe
Easy Chicken Florentine Casserole
Turkey Enchilada Stuffed Pablanos Rellenos
Broccoli Cauliflower Cheese Soup with Sausage
Don’t forget to check out my recent posts:
I hope you enjoy these recipes! What are your favorite low carb or ketogenic dinner recipes to make on busy weeknights? Let me know in the comments!
>> Like this article? Save it to Pinterest. <<


Barchoppers 500 mL Rose Gold Or Silver Wine Champagne Glass Bar Accessories
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Dry Cat Food – Points to Consider Cat Food for Sensitive Stomach
Shopping for dry cat food is definitely a challenge. With so many companies and formulas to pick from, creating the choice in regards to what dry cat food will be ideal for your cat can be difficult. Allow me to share store shopping tips that can help you get the most from your holiday for the pet shop. Ensure you invest in a healthful dry pet food which will meet the nutritious needs of your own feline friend.
The phrase natural does not mean the food is completely natural and organic
Although natural and organic dry cat food could be much healthier to your pet, do not allow the word fool you. Natural may possibly merely mean that one particular or a few of the ingredients exactly where cultivated without chemicals. It does not signify the full product is natural.
Do not drop for the excitement
Dry cat food brands that are seriously promoted are probably not any a lot better than the shop manufacturer that you can purchase for a cheaper cost. Rather than dropping for gimmicks, learn to read through brands to illustrate good food merchandise for your pet. Components such a proteins, little carbohydrates, and nutritional vitamins. Understanding how to read tags could make a big difference in regardless of whether you are making excellent choice when it comes to deciding on dry cat food.
Check with a veterinarian expert
If you cannot decide to what model of cat food for sensitive stomach will be best for your cat, it may be beneficial to request veterinary clinic for assistance. This is especially valid if you feel your cat possesses an allergy to food. A veterinarian can try out your pet for that hypersensitivity and then advocate a food that can be equally nutritionally noise and free of your cat’s allergy.
Go with a food your pet will like
If you cat includes a personal preference in flavor, locate a food in all those particular flavors. In case your cat enjoys consuming the food, it really is an excellent sign that it is having the nutrients and vitamins it requires in the food. Make use of the tips above to help you on your buying journey once you tackle the problem of locating the best dry cat food for your cat. Utilizing these recommendations will ensure that you get a proper food for the cat along with the most for the money. Do not fall for the excitement and gimmicks that encircle cat food. Select a top quality food in accordance with the components in the item and not the advertisement.


Lenny's deli has closed
I want to thank all our valued customers for making Lennys deli a great success for many years!
I also wanted to share some Great News!
We have a sister restaurant that you will love!
Join us at Marmalade cafe Santa Monica for all your needs.
It's an upscale Deli Cafe and a lot more!
We have Breakfast, Lunch and Dinner!
More importantly, we have an incredible corporate and full service catering department for your every need.
Don't forget to
Order Rosh Hashanah & Yom Kippur catering
We have been servicing Los Angeles since 1989.
710 Montana Ave Santa Monica CA 90403
Call us at 310-395-9196


29 April | Recipes | Darrin Fiddler
Hemp Oatmeal Raisin Cookies
Special thanks to Spark Recipes for this great recipe! Did you know that April 30 is National Raisin Day? Try some of these!
View full nutritional breakdown of Hemp Oatmeal Raisin Cookies calories by ingredient
A slight modification of a recipe from Bob’s Red Mill
Number of Servings: 32
- 1/3 c. unsalted butter, softened
- 1/2 c. Splenda Brown Sugar Blend
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 c. hulled hemp seed
- 3/4 c. unbleached white whole wheat flour
- 3/4 c. rolled oats
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 c. raisins
1/2 c. walnuts, chopped
Play with the addition of other spices to suit your taste!
Serving size is one cookie (‘tho, if you can eat just one, you’re a stronger Sparker than I am!) 😉
Preheat oven to 350 degrees F.In a medium bowl, cream together the butter and sugar until smooth. Add the vanilla and egg, and beat until creamy.
In a small bowl, combine the hemp seed, flour oats and baking soda. Mix the flour mixture into the wet ingredients and blend until incorporated. Stir in the raisins and walnuts.
Form dough into 1-inch balls (I use a small cookie scoop) and place on ungreased cookie sheets. Bake at 350 for 12-15 minutes. Allow to cool for a minute or two before removing to a cooling rack.
Serving Size: Makes approximately 32 cookies
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 82.2
- Total Fat: 4.2 g
- Cholesterol: 10.9 mg
- Sodium: 42.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
Submitted by: 1TRULYBLESSED


Oat Bran Muffins - healthy grab!
Protein, fiber, gluten free and tastes great!
(Picture and recipe from Ambitious Kitchen.
Ingredients 1 2/3 cup oat bran 1 scoop vanilla protein powder (about 1/4 cup) 2 teaspoons baking powder 1 teaspoon cinnamon 2 small or medium very ripe bananas, mashed 1/2 cup unsweetened applesauce 1/2 cup nonfat plain greek yogurt 2 large egg whites (or 1 egg)
Optional: 1/2 cup berries and/or 1 tablespoon of natural sugar (not included in nutrition information)
Nutrition Information Serves: 12 Serving size: 1 muffin Calories: 95 Fat: 1.5g Carbohydrates: 17.3g Sugar: 4.5g Fiber: 3.3g Protein: 6.3g
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins


My wife hates how picky I am with the food I consume.
She loves eating food from all over the world.
She is particularly fond of Middle Eastern food as well as East Asian food. It’s not that I’m opposed to any of these cuisines, I just have a few favorite dishes that I like. If we’re getting takeout, she can guess my order before I say anything. I am used to growing up in a family where we had scheduled meals each day of the week, and the main courses never deviated. For instance, Monday night was lasagna night while Wednesday night was fish stick night. It’s like eating in the military, there’s no choice and no deviation from the options given. So when you’re suddenly finding yourself with endless choice for food, you fall back on past habits. At least that’s what I’ve tried to explain to my wife, but I’m not sure if she understands. I think I have this partiality and pickiness with more things than just food though. I know it applies to cannabis for sure, especially how I prefer to consume any marijuana products that are available for purchase. I only buy medical marijuana flower products, and I only vaporize. I don’t like smoking marijuana flower buds like some do, I find that vaporizing gives me better effects. Whenever I make an order with a cannabis delivery service here in town, I always get marijuana flower products of some kind. I have my favorite strains, but usually I’ll get anything that has indica lineage of some kind, even if it’s a hybrid strain.


You’ve probably heard the phrase “you are what you eat.” While that may not be entirely true, the foods you consume can have a positive effect on your hearing. Studies indicate foods rich in certain nutrients can help boost your hearing. In some cases, they may even help prevent or delay hearing loss.
Omega-3 fatty acids, typically found in fish such as salmon, tuna and sardines, contain anti-inflammatory properties that help strengthen the blood vessels in the inner ear, helping protect against hearing loss. Research shows that individuals who eat two or more servings of fish a week are 42% less likely to develop presbycusis (age-related hearing loss) compared with those who do not eat fish regularly.
Antioxidants are another excellent source of protection from hearing loss, particularly folic acid. They help reduce the number of damage-causing free radicals in your body and ultimately help prevent hearing loss. Good sources of folic acid include leafy greens such as spinach and romaine lettuce, black-eyed peas, kidney beans, black beans and nuts. People over 50 with a folate deficiency have a 35% higher risk of hearing loss.
Vitamin B12 works similarly; like folic acid, it creates new red blood cells and improves blood flow to the ears. Foods high in B12 include lean meats, dairy and eggs. Clams, liver and fish are especially high in this nutrient. Vitamin C helps boost the immune system and is plentiful in citrus fruits and vegetables. Excellent choices include oranges, grapefruit and bell peppers. Vitamin E helps improve circulation and can be found in almonds, peanut butter and sunflower oil. Vitamin D keeps the bones and tissue in the inner ear healthy, preventing bone loss and otosclerosis; good sources are fish and milk.
Zinc is another nutrient that can help protect against age-related hearing loss. It can be found in dark chocolate and oysters, among other foods. Magnesium may prevent noise-induced hearing loss. Look for it in bananas, potatoes, artichokes and broccoli.
While there’s no guarantee that consuming these foods will keep you from developing hearing loss, including them as part of your diet will help improve your overall health regardless.
Concerned you may have hearing loss? Grab your headphones and take our quick and easy online hearing test. Click here or scan the QR code below to begin:


عنوان مقاله [English]
Onion is a medicinal plant which have many uses in traditional medicine. It is a valuable crop since ancient times and it ranks second after tomato among cultivated vegetables in the world. Also, onion has great importance in the diet of Iranian people. In this study effect of different nitrogen levels (56, 112, 168 and 224 mg.L-1) on antimicrobial activity and some physiological characteristics of bulb extracts were studied.The highest and lowest amounts of inhibitory efficacy of methanol extract of onion bulbs at concentration of 0.30 mg.L-1 against Pseudomonas aeruginosa and Bacillus subtilis, were observed. According to the results, different levels of nitrogen had a positive effect on the antimicrobial properties onion bulb extract. With increased nitrogen concentration in nutrient solution, antimicrobial activity onion bulb extracts increased. With the increase in nitrogen concentration in nutrient solution content antioxidant activity, total phenol, total flavonoids, and ascorbic acid were increased. Increasing the concentration of antioxidant compounds was associated with increased antimicrobial activity of onion bulb extract. In recent years, the consumption of onion has increased due to its flavor and health benefits. The beneficial properties of onion are mainly related to its high content of sulfur compounds and flavonoids, and the role of these compounds as antioxidants, anti-microbial and anti-cancer have been proven. Nitrogen was effective on the inhibitory effect of bulb methanol extract, which could be due to the effect of nitrogen on the metabolism of sulfur compounds and flavonoids in bulb.


Chef’s Bite restaurant and bar is a vibrant restaurant that serves up fresh and unique fusion cuisine. We opened our restaurant with the intention of offering a big city dining experience in a little community at a reasonable price. We serve Fusion Food, which includes Italian, Western, and Indian dishes. Every day, we provide freshly prepared food and never utilise anything that has been cooked and preserved.
Big city dining experience in a small town setting
Freshest ingredients source locally whenever possible
Affordable pricing that does not break you bank
Breakfast, lunch, and dinner are all available. Even though they’re called breakfast, you can eat them all day to break your fast. We prepare them fresh for you. There are 93 beverages and 29 food items available.
Grilled Angus Beef Patty, Canadian back bacon. onion ring, cheddar & swizz cheese, lettuce, onion, tomato w/ whisky BBQ
Grilled Beef patty, tomato, lettuce, bacon cheese.
Grilled Beef potty, lettuce, onion, sautéed mushrooms, swiss cheese.
Fried haddock, coleslaw, pickles, tartar sauce, cheddar cheese.
Crispy chicken, lettuce, tomato, onion.
Grilled chicken breast, bacon, avocado, lettuce, tomato, Cheddar cheese.
Grilled Black Bean Patty, tomato, onion, lettuce, Monterey Jack & chipotle Mayo.
ALL BURGERS ARE SERVED WITH FRENCH FRIES/TOSSED SALAD.
Criso romaine lettuce tossed with home made Caesar dressing topped with Croutons and shaved Parmesan
(CHOOSE YOUR FLAVOUR)
Hot, BBQ Salt & Pepper
6oz Alberta beef patty served on Brioche bun topped with cheddar cheese mayo, lettuce, tomato and dill pickle.
6oz Steak AAA fresh steak Charbroiled to your liking, Garlic butter & Toast, and a choice of side.
The flour, powdered sugar, cocoa powder and chocolate chips.
Milk, Black Coffee Powder or Tea Powder and Sugar
Our excellent customer service will ensure that your visit to our restaurant is one to remember. We have invested the right employees so that your dining experience with us will be excellent.
Our culture and principles are reflected in every member of our staff. They are pleasant and have excellent communication abilities.
We guarantee a terrific experience with our employees as well as a relaxing atmosphere that will leave customers raving.
from our kitchen
The ingredients of this Indian food are fragrant basmati rice, Biriyani masala (spices such as cinnamon, cloves, cardamom, bay leaf, stone flower, mace, nutmeg, kapok buds, and fennel seeds), yoghurt, ginger garlic paste, turmeric, red chilli powder, onions, and tomatoes.
Biryani is an Indian rice dish with chicken. We utilize long-grained Basmati rice at Chef’s Bite. The scent of the meal comes from basmati rice and spices. It’s a spicy, fragrant dish made with Indian spices. This delectable dish is made with basmati rice, delicate chicken meat, and a thick sauce with selected spices piled one over the other. The dish is exotic and tasty, with each grain of rice saturated with the flavors of numerous spices and meat coupled with it.
Our ambience is reminiscent of a big metropolitan restaurant. Our fusion cuisine is complemented by our ambience. Your total eating experience is influenced by a combination of our food and service. The interior design is both appealing and relaxing. Our carefully placed furnishings and well-chosen wall colours will undoubtedly provide a relaxing environment for your mind and body. For our restaurant, we chose a colour palette that reflects the confluence of cultures.
Because we like children, our environment is also kid-friendly, ensuring that they are never bored.


With the wedding of Prince Harry to actress Meghan Markle just days away, many people are wondering what every detail is going to be. Most of those details have been tight-lipped but we have been given a few clues.
Let’s also take a look at a few of the past royal wedding menu items!
Prince William & Kate’s wedding menu in 2011 included crab and langoustines, a fresh herb salad, marinated salmon, organic lamb with spring vegetables, English asparagus, potatoes and Windsor sauce. Dessert was honey ice cream, a sherry trifle, and a chocolate parfait.
Credit to: Little Things
In 1999, Prince Edward & Sophie Rhys-Jones had a self-service buffet of smoked haddock in pastry, beef stroganoff, and raspberries in cream. They also broke tradition with their wedding cake as layers of devil’s food cake rather than a traditional tiered fruitcake.
In 1986, Prince Andrew and Sarah’s wedding menu featured Eggs Drumkilbo, the late Queen Mother’s favorite dish, lamb with mint sauce, potatoes, strawberries with clotted cream and a six-tiered wedding cake completed their meal.
Prince Charles & Diana’s wedding menu in 1981 included traditional strawberries with cream, brill in lobster sauce, and chicken breasts stuffed with lamb mousse. They served 27 cakes, including a five-foot tall fruitcake with white icing.
We can’t wait to see what Prince Harry and Meghan have on their menu Saturday!
Categories: Wedding Inspiration


Let’s kick-off the holiday season with one of my favorites (have you noticed I have a lot of favorites?), Pilot Mountain Sausage Balls. Growing up I just called them sausage balls but quickly realized when I moved to Pilot Mountain that they were mistaken for the other sausage balls, you know the ones with bisquick and cheese. Anyway, this is what I grew up on. Mom still makes them every Thanksgiving and I love to make them around the holidays.
Pilot Mountain Sausage Balls1 lb. sausage 1 small pkg (8 oz) Pepperidge Farm Herb Stuffing Mix 1 lb. bacon
Mix sausage and stuffing mix. You’ve got to get your hands in there and really mix it up! Form balls and wrap with 1/2 slice of bacon. Place in a baking pan, preferably with a rack. Bake at 400 for approx. 45 min, turning over halfway through. Make sure bacon is cooked.
Take these to your next party and I bet you don’t bring home any leftovers! 🙂


HelloFresh vouchers distributed in the last two years
monthly orders generated
countries successfully active with Sovendus Voucher Network
HelloFresh is a global food solutions group and the world's leading meal kit company. The Company provides customers with high quality food and recipes for different meal occasions. Customers can choose from over 40 delicious recipes per week with everything from veggie to quick meals to flexitarian options.
Challenges for HelloFresh
The biggest challenge for HelloFresh was to remain #1 meal kit brand while facing a highly competitive and challenging environment. One promising way to master this challenge was to increase discounts, test new communications, update creatives, and improve the relationship with partners. That's where Sovendus comes in.
HelloFresh uses Sovendus Voucher Network. Our product connects shops with each other, meaning everyone wins: each shop rewards its customers with a voucher for another shop post-transaction. In that way, all our partners
provide each other with valuable customer streams and gain additional sales
and new customers.
By the use of attractive vouchers as part of Sovendus Voucher Network, HelloFresh was able to generate a large number of additional monthly conversions and thus maintain its role as market leader. Moreover, with Sovendus, HelloFresh achieved stable customer acquisition cost, was able to set achievable monthly targets and benefited from many opportunities to test and learn.
HelloFresh is looking forward to see if there is any potential collaboration for both sides to grow.
Sovendus is our top publisher who generates a big portion of monthly conversions. The ease of working with Sovendus is definitely one of the biggest benefits.


Become a Grillmaster in Your Own Home
Becoming a grill master takes time and a lot of love and patience. I found the best grill masters out there generally stick with two things, simple and abundance. Makes for a great foundation to all techniques, recipes and style. Once you've feel like you've "master" the craft, start trying different seasonings, styles and even the type of meats you want to BBQ. But in this blog, I'm just going to summarize the basics of keeping it simple and having a lot of it!
- Have a BBQ grill you absolutely love to work with. There are a ton of choices out there. I would say, whatever floats your boat should be your decision on what to use. Check out Weber or Traeger. Both super popular in the market. Both have the same and different ways to BBQ on a grill.
- Have the right tools. What do I mean by that? Just a basics like a cutting board, grilling tools like a sharp knife, apron, gloves, trays to catch the meats and it's juices, towels, charcoals, propane ... you got the picture. Can't BBQ without these guys helping you out.
- Pick the right meats you want to grill. BBQ-ing doesn't mean ribs all the time. It could chicken, pork, fish, turkey, whatever. Even veggies are amazingly tasty when grilled on a BBQ grill. You need to try.
- Find the right recipes to use. How do you do that when you are starting out? I say do some research. Follow seasoned grillmasters like Sasquatch BBQ and Steelhouse BBQ just to name a few. They often post less than 2 minute lessons on how they BBQ and copy that. I always say ... you don't need to reinvent the wheel, you just need to make the wheel your own.
If this is your first time BBQ-ing, try doing that on own your own first before inviting people over. You are your worse critic so if you can please you, chances are you would blow people away with your cooking.
OK ... that's pretty much it! Happy BBQ-ing!


KETO ROSEMARY SALT
Updated: Mar 22, 2020
If you watch my videos enough, you will see me add this salt to nearly everything (in place of boring salt). Don't be left out... It's simple to make and instantly kicks up your dishes up a notch!
Rosemary, thyme, basil, garlic, lemon zest, pepper and salt.. it's that easy and delicious. Use it on 🐂🐔🐽🐟🦐🦞🦀🦑🐙🐍🦄🐀🦏🦜🕷🥦🌽🍠🥕🍄🥑🍆🍆🍆🍳🥨🍔🥪🍕🍟🌮🥡🥗🍲🍺... Everything!
14 sprigs of fresh rosemary
2 sprigs of fresh thyme
handful of basil leaves
zest of 1 lemon
1 1/4 cup of salt
1/4 cup of pepper
4 cloves of garlic
Strip your rosemary and thyme
Zest your lemon using a microplane.
Place all ingredients into your food processor.
Process for 1 1/2 minutes (until combined)
Watch the video and see how to make it!


Your favourite cottage pie with a remarkable twist! Made from free-range ostrich mince and lentils topped with fluffy sweet potato mash.
We think it’s complete just as it is; for those keep-it-simple nights.
Medium 800g = portion for 2-3
Can cook from frozen. Remove lid. Oven bake at 180 degrees for 30-45mins until heated through and golden on top.
Ingredients: Free range ostrich mince, lentils, onion, celery, carrots, peas, tomato, Farmer Angus beef stock, grape vinegar, red WINE, mixed herbs, oregano, thyme, bay leaves, garlic, potatoes, sweet potatoes, MILK, butter, cracked black pepper, mustard, salt.
N.B. Since My Food Fairy don’t add any cheat ingredients or bulking agents, some of their dishes may separate when frozen – but they will come back together when cooked!


Europe-nepal Food Conference 2021
Europe -Nepal Chamber of Commerce for Tourism (ENCCT) is organizing "Europe-Nepal Food Conference" on 24th April 2021 to promote Nepalese Food in Europe and unify the taste of Nepalese Cuisine served in Nepalese restaurants.
The conference will also aim to formulate a strategy to promote Nepal Tourism through Europe based Nepalese Restaurants. The online event will be conducted on Zoom from 11AM GMT to 2PM GMT i.e. 3.45PM NST to 7.45PM NST.
At the conference, a discussion will be held to form active committees to help intensify the promotion of Nepalese Cuisine in Europe and create a support platform for those who want to establish Nepalese restaurants.
Furthermore, the conference targets to brainstorm on innovative ideas for Nepalese Cuisine promotion such as the usage of technology, create a unified platform for food order and delivery system, digitization and advertisement of Nepalese restaurants in Europe through a common platform etc.
The organizing team at ENCCT is requesting all Nepalese restaurant entrepreneurs in Europe to come and share their thoughts on innovative ideas to promote Nepalese Cuisine through various measures and ways to turn it into a profitable business.
In summary, the conference will revolve around the following topics:
Introduction to New Heritage Cuisine
Unifying the taste and appearance of Nepalese cuisine
Promoting Nepal Tourism through restaurants
Creating business opportunities
Digitalization of food business
Using technology to promote Nepalese Cuisine in Europe
Ideas on turning Nepalese food into a profitable business


William Gash, Chocolatier
at Madison Green Festival
Click to enlarge and re-click to close
MI Chocolates is a Mystic Connecticut organic chocolate company. William Gash is the chocolate maker and chocolatier, and his wife Casey Gash, artist and yoga studio owner, completes the marketing and sales. Both William and Casey are self-educated in the art of creating a fine line of single origin organic chocolate.
MI Chocolate has created a new line of Organic Fair-Trade Chocolate, made from the finest organic and fair-trade cocoa by select Ecuadorian farmers that have learned their trade over generations of hard work. Our small-batch processing sustains the unique flavors and aromas of the pure cocoa. We add only the finest organic sugar, organic vanilla beans, organic spices & fruit.
We hand-make our chocolate, bars, truffles and confections with the simple and whole ingredients ~ all organic, no artificial flavors, colors and no preservatives.
2015 Outdoor Autumn Arts Festival
Saturday, October 10 (9:30am-5pm)
and Sunday, October 11 (Noon-5pm)
Rain Date Monday, October 12 (10am-5pm)
Festival located at Madison Town Green – Boston Post Rd and Copse Rd, Madison CT
Presented by Arts Center Killingworth – (860) 663-5593 – A 501(c)(3) non-profit organization


When I’m not working with SaaS CEOs to scale their revenues, I enjoy baking. As I learned more about baking, I realized how applicable it is to scaling revenues.
If you look at a baking recipe, you can immediately tell if the recipe is written for an amateur baker versus a professional.
There are three distinct differences.
The first telltale sign is the units of measurement. Here in the United States, we use the imperial system of measurement — pounds/ounces, quarts/pints/cups. However, professional bakers in the United States (and all around the world) all use the metric system.
They do so because the metric system is based on units of ten, 100, and 1,000. In contrast, the imperial system of measurement is wildly inconsistent.
If you want to know 52% of one kilogram (1,000 grams), that’s 520 grams. No calculator needed.
If you want to know 52% of one pound, that’s… hold on… let me find a calculator (16 ounces x 0.52)… it’s 8.32 ounces.
The intentional use of the metric system makes it easier to replicate the recipe in various batch sizes.
Second, you’ll notice that recipes for amateurs use volume to measure ingredients — two cups of flour, one cup of sugar.
Recipes for professional bakers don’t use volume. They use weight instead — 240 grams of flour, 200 grams of sugar.
They do this because the measurements are more precise across different bakers.
For example, the weight of one cup of flour varies based on who is doing the measuring.
Imagine one person lightly pouring flour into a measuring cup. Then imagine a different person taking a measuring cup and using it to scoop up a cup of flour, pressing the cup against the side of the flour container. This compresses the flour in the measuring cup.
It turns out that when you weigh the contents of these two “cups” of flour, they have different weights.
In order to produce consistent results across different bakers, professional recipes use weight instead of volume. It’s more precise, which makes the recipe more repeatable.
Finally, amateur recipes are sized for a particular quantity of finished goods — one loaf of bread, a dozen cookies, etc.
Here’s a typical bread recipe for an amateur baker:
5 cups flour
1 1/2 cups water
1 tablespoon salt
2 1/4 teaspoons yeast
A recipe for a professional is listed as ratios to make it easy to scale the recipe up or down based on the quantity of baked goods you want.
Here’s an example of a typical bread recipe for professionals:
1,000 grams flour (100%)
700 grams water (70%)
25 grams salt (2.5%)
5 grams yeast (0.5%)
If you want to make a half batch or a triple batch, notice how much easier it is to do the math with the professional recipe. This is done intentionally.
Now, why am I telling you this?
How do you run your sales organization? Do you have a sales playbook? Are best practices documented and well defined? Do two different salespeople using the same sales playbook produce the same level of sales? If not, why not?
Does your sales process scale well? If you double the sales headcount, do you predictably double your annual contract value? If not, your sales processes don’t scale.
What about lead generation? Can you double your demand generation budget and double the number of leads without sacrificing quality? If not, your marketing processes do not scale.
What about customer success? Can you double the number of customers you onboard this month and reliably double the number of happy customers next month? If not, your customer success processes do not scale.
If you want to scale your company, you have to think in terms of scaling in everything your company does.
Don’t just get things done.
Get things done in a way that’s systematic, repeatable, and thus scalable.
In other words, think like a professional baker.
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How to Scale and Grow a SaaS Business


This past Thanksgiving I went to Dallas with a friend to visit her relatives. We had a great time, but somehow the subject of bean pie came up. Some of her younger relatives were horrified. Bean pie?
I know, it does sound kind of nasty, beans in pie? But it's delicious. Hailing from Chicago I've enjoyed bean pie pretty much my whole life. It doesn't seem to be popular in the south, and I haven't seen it in the Houston grocery stores - and trust me I looked.
My friend's relatives were both disgusted and intrigued by the thought of bean pie, so they asked a lot of questions. What does it taste like? It's a lot like sweet potato pie or pumpkin pie in flavor and texture. What kind of beans are in it? Hmm. We searched the internet and discovered it's navy beans. They were created as a healthier alternative to traditional pies, but I'd never tried to make one. After all the discussion and learning the ingredients are so simple (beans, milk, sugar, spices) I decided to make one. In part to bless my friend's family & others who haven't been exposed to bean pie, and partly so I can make bean pies whenever I want.
|Organic Raw Navy Beans|
I was so eager that I stopped by Whole Foods on the way home from Dallas and picked up some navy beans. Many of the recipes I found on the internet called for canned navy beans so I had to prepare them myself.
Preparing the beans wasn't too bad. It just involved soaking the beans for hours and then cooking them. It's still cheaper, fresher, and better than using canned beans. What I didn't anticipate is how much the beans would expand upon soaking and cooking. I used 2 cups of raw beans to be on the safe side, but ended up with almost 5 cups of cooked beans. When cooking the beans the ratio is 3 cups of water for every cup of beans so I had about 14 cups of water! Fortunately I had a huge pot but it was still quite full. Next time I'll probably start with just one cup of raw beans.
The recipes I found suggested evaporated milk, but I try to avoid dairy. I used vanilla almond milk and it worked great. Vanilla is part of the recipe so this just added extra flavor.
The pie filling was superb, but I need to perfect the crust. I used wheat flour, which is harder to manipulate than white flour. The recipe said to flatten the dough into a disk and chill for an hour. I think it would've worked better if I'd rolled it out immediately. It was too stiff after refrigerating, and I struggled to roll it out. It was a little too thick in the end and the edges of the crust burned, but I won't give up on making my own crust. I'm open to suggestions.
|Homemade Bean Pie|
MAKES ONE 9" PIE
TO PREPARE RAW NAVY BEANS
*You only need 1 cup raw beans.
Wash beans and drain.
Cover with cold water, discard floaters and soak 4 to 8 hours in cool place.
Add 3 cups of fresh water for every cup of beans.
Cover and bring to a boil.
Simmer until soft. Approx 1 ½ hours.
FOR THE CRUST:
1½ cups flour
7 tablespoons unsalted butter, cubed and chilled
1 teaspoon. kosher salt
¼ cup ice-cold water
FOR THE FILLING:
1 cup vanilla almond milk
2 cups navy beans, cooked and drained
1 cup sugar (I use organic coconut palm sugar and/or raw brown Turbinado sugar)
4 tbsp. unsalted butter
1½ tablespoons flour
1 tbsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1-2 tablespoons pumpkin pie spice
2 eggs (some recipes call for 3 eggs)
1. Make the crust: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.
2. Make the filling: Heat oven to 350°. Purée almond milk, beans, sugar, butter, flour, vanilla, cinnamon, nutmeg, and eggs in a blender until smooth. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate; trim edges and crimp. Pour filling over dough; bake until golden brown on top and filling is set, about 1 hour. Let pie cool completely before serving.
A rather nifty thing about bean pie is the crust is made in a food processor, and the filling is made in a blender. No cake mixers nor egg beaters - simple and convenient.
|Butter for the pie crust|
|Wheat Crust dough flattened into a disk|
|My sad crust, not quite covering the pan|
|Pie Crust (I'll get better with practice)|
|Before the pie went into the oven|
|Another before baking image|
|Baked bean pie|
|Same angle with different lighting|
|A slice of delicious bean pie|
|Bean pie is similar to sweet potato or pumpkin pie in texture & taste|
My favorite blog reader, I hope you won't be frightened off by the name bean pie, and will try it for yourself!
As I mentioned earlier, I ended up with a surplus of cooked navy beans. I plan to use them to make veggie burgers and hummus. Look for the recipes COMING SOON!!
References & Inspiration


Welcome to Be Graceful Bakery & Catering, your Twin Cities expert in lunch catering, boxed lunches and much more. Our sandwich and hoagie shop specializes in food and restaurant delivery as well as delicious catering. We only use fresh, quality ingredients in all of our soups, salads and sandwiches, giving you daily choices with great tastes. Whether you are looking for a caterer for a corporate meeting or a small party, take advantage of our event catering services today! Give our lunch shop a call at (612) 419-7252 or e-mail us via email@example.com and enjoy delicious food at your next event.
If you need catering for your business, listen to Shed G and give us at Be Graceful a chance to wow you.


H.K.H. Kronprinsens tale ved åbningen af World Food Summit den 5. maj 2022
Offentliggjort den 5. maj 2022.
Ministers, distinguished guests.
It’s a pleasure for me to open this year’s World Food Summit directly from the Danish Parliament in Copenhagen.
This Summit addresses some of our time’s most fundamental issues, the consequences of climate change and the impact on our global food system.
With every year going by, extreme weather events such as floodings, droughts, wildfires, heavy rain, massive snowfall and large storms are becoming more frequent and more intense, having devastating effects all over the globe.
To put it short, our current food system is not sustainable. We need to rethink the different steps in the global food production value chain and encourage the green transition, on the consumer side and the production side.
Transforming our current food system into a climate-smart, green and resilient value chain is a major but necessary task to meet the future demand for food in a sustainable way.
The task, lady and gentlemen, is not by any means an easy one. We need our food systems to deliver food security and nutrition for all. To be economically sustainable. To be inclusive. And to have a positive impact on our climate and environment.
One thing is certain. Going green and working together is the only way ahead. The sooner we act, invest and commit ourselves, the sooner we will reap the benefits.
In the last couple of years, we have seen how international collaboration, have enabled us to achieve very ambitious common goals at an unbelievable speed. The development of the Covid Vaccine is a case of inspiration.
Bold steps are necessary – I am confident that this Summit will bring all participants closer together in achieving the common goal of securing a sustainable global food system.
I wish you all a successful Summit! Thank you.
(Det talte ord gælder)


I love me some slugbuger!
My family used to get slugburgers all the time from that little trailer that used to sit next to the high school.What are slugburgers made from? Soy? Chickpea? I honestly don't know. But man were they fine on a white bun with mustard.
TB, slugburgers are patties concocted of soy meal and pork, then deep fried and served on a bun with mustard, onion, and a pickle. They came about during the Depression, when it was common to use fillers to extend the meat over a couple meals. At the time, "slug" was slang for a nickel, which was what the burger was sold for. The noble slugburger is native to Corinth, but has reached throughout northern MS and western TN.
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Dojo Dog Food Truck
What do you get when you combine the classic American hot dog with the unique flavors of Asia? — Dojo Dog!! Don't settle for the ordinary. Add a kick to your day with Dojo Dog. Try our fusion of natural all-beef hot dogs with the finest Asian-inspired ingredients. Taste the premium 100% beef frankfurter and fresh French hoagie roll from top quality local suppliers in the Bay Area.
Show your BADCamp Badge or T-shirt and get a FREE TranquiliTea, a refreshing mango jasmine green tea when you order a dog!
Rice Bowl with Egg Roll $ 5.95 +tax
1. Teriyaki Chicken with Rice and Vegi
2. BBQ Pork Chop with Rice and Vegi
3. Tomato Tofu with Rice and Vegi
4. Mongaolian Beef with Rice and Vegi
Sandwiches $ $3.95 + tax
2. Pork Sausage
Soda: Coke-diet Coke-Pesi- 7up $1.00 +tax


Used Weight Right Retail Fruit Filler,
Model PMB-1F, SN: 2001-0050.
Can weigh and fill 4oz to 40oz of fresh-cut fruit into bags, trays and tubs.
4oz 12 FPM
8oz 10 FPM
16oz 8 FPM
32oz 6 FPM
40oz 4 FPM
Unit is suitable for running Apples slices, Cantaloupe, Pineapple, Honeydew, Watermelon, Strawberries, Grapes, Mixed Fruit, IQF Fruit and more.


What could be more satisfying than to cook a
fantastic meal feed all the family knowing it cost you only a few
quid. Here we look at budget cooking at its best, you don't have to
pay the earth for ingredients to have a good meal.
Provided by Bellasbus
25g (1oz)butter or marg
˝ tsp made English mustard
6 slices of brown bread with crusts removed
Salt to taste
100g (4oz) Cheddar cheese grated
Freshly ground black pepper
3 tomatoes sliced
Pinch of cayenne pepper
300ml (1/2 pt.) milk
Lightly oil a 90ml (1 ˝ pts.)
pie dish. Butter the bread and make 3 sandwiches using
75gms (3ozs.) of the cheese and tomatoes. Cut each one
into 4 triangles and arrange in the dish. Whisk together
the eggs, mustard, salt, pepper, cayenne pepper and milk
then gently pour over the sandwiches. Sprinkle the
remaining cheese on top and place near the top of the
oven for about 45mins (180C, 350F Gas mark 4) until
puffed and golden.
Accompanied by crisp green
salad and followed by fresh fruit this makes a simple
and satisfying meal.
TUNA AND SWEET CORN QUICHE (Serves
90gms. (3˝ozs.) Margarine
50gms. (2ozs.) grated cheese
1 or 2 tins of Tuna
(according to preference) Sweet corn (either a tin or frozen)
Sift flour and fork in the
margarine although I have also rubbed it in until the rough
breadcrumb stage is reached. Press the mixture into an
ovenproof dish – bottom and sides. Put the grated cheese on top and
press down gently. Mix tuna and sweet corn together –
quantity to suit your preference. Whisk eggs and black pepper
together add to the mixture. Cook
in the centre of the oven 220C, 425F, Gas mark 7 for
This is ideal for
camping or a picnic. Nice on its own for a light lunch. Keeps
well in a fridge and when cold is tasty with salad.
Salt and Pepper
tablespoon olive oil
large cooking apple, peeled and chopped
tablespoon curry powder
150ml natural yogurt
You may want to serve with rice. So add boiled rice,50g
salted peanuts chopped, two large tomatoes, sliced and
some chutney make a nice addition to the curry.
Season the flour with salt and
pepper and use to coat the chicken pieces. Heat the
butter and oil in a pan, add the chicken and fry until
crisp and golden on all sides. Remove chicken to a
plate. Add the onions and apple to the pan and fry
gently until just golden, add the curry powder, ginger,
cinnamon, chutney, milk, water and salt to taste. Bring
to the boil. Now add the chicken that you previously
cooked, cover and simmer for 45 minutes to 1 hour or
until chicken is tender. Stir in the yogurt and heat
through for a further 5 minutes. Serve with the rice,
nuts and tomato or your choice of accompaniments
Fishy Balls (Serves
225g haddock fillet cooked and flaked
tablespoons of milk
oil for deep frying
salt and pepper
Boil potatoes in salted water until
tender, mash well then add the fish and egg and mix
well. Beat in the milk, salt and pepper until light and
fluffy. Drop the mixture from a teaspoon into hot oil
and deep fry for 2 to 3 minutes or until golden brown.
Drain on paper towels and serve hot.
Pork and Apple Casserole
4 slices belly pork
1 clove garlic crushed or chopped
4 juniper berries
2 medium onions, finely chopped
2 cooking apples peeled and chopped
black pepper and salt
150 ml apple juice
1kg potatoes sliced thick
Melt lard in frying pan, add the
pork slices and fry until golden brown on both sides.
Arrange the meat in a shallow casserole dish. Add the
crushed or chopped garlic and juniper berries and
cover with a layer of chopped onions and apple. Season
to taste with black pepper and salt. Pour the
apple juice on and cover with overlapping potato slices.
Dot with butter and bake in the oven (160C 325F Gas Mark
3) For 1 1/2 hours. Uncover and cook for a further 30
minutes to brown the top.
longish cook time but worth the wait.
Green Beans and Bacon (Serves 3)
runner beans thinly sliced.
4 lean bacon rashers, remove rind and
chop, you may wish to add a pinch or two of salt
1 onion grated
1 garlic clove chopped
2 tablespoons dark soy sauce
Cook the beans in boiling salted
water for 20 minutes or until tender. Melt the butter in
the frying pan and add the bacon onion and garlic, fry
until lightly golden in colour. Drain the beans and add
to the frying pan with the soy sauce. Heat through
gently moving the contents around to ensure even
distribution of heat. That it serve when hot, a tasty
treat that won't break the bank.
BUTTERED ONIONS (Serves
8 small onions
50g butter, melted
Cook the onions in boiling salted
water for 25 to 35 minutes or until tender. Drain and
transfer to a warm serving dish. Coat with the melted
butter and sprinkle lightly with nutmeg.
Not much to this but a nice little side dish.


30 of the Prettiest Classic-Model Wedding ceremony Truffles
Whereas spatula painted marriage ceremony truffles and color drip truffles could also be du jour, vintage-style marriage ceremony truffles will at all times have a particular place in our hearts. Whether or not it is beautiful lace particulars and hand-piped bows or classic prints and dainty sugar flowers with an previous world really feel, we merely adore truffles that take cues from conventional cake adorning strategies.
In the event you’re seeking a marriage cake that appears that appears prefer it’s from a bygone period, you then’re in luck! Right this moment we’re giving beloved confectionary kinds the comeback they deserve. From towering tiers with elaborate sugar craft particulars to single tier buttercream beauties, we’re sharing 30 stunning vintage-inspired marriage ceremony truffles that would not look misplaced in your grandma’s marriage ceremony album.
30 Classic-Model Wedding ceremony Truffles
1. Classic-style Swiss dot and flower lace buttercream icing by Magnolia Bakery
2. Pink marbled cake with gold vine sugar leaf design by Winifred Kristé Cake
3. Chinoiserie hand-painted marriage ceremony cake by Nadia & Co
4. Blush pink marriage ceremony cake with conventional hand piping and floral wreath by Bobbette and Belle
5. Blush sugar flower roses and hand-piped brush embroidery marriage ceremony cake by Rosalind Miller
6. 4-tier vintage-style, Swiss dot marriage ceremony cake with cascading contemporary flowers
7. Blush and pink marriage ceremony cake with hand-piped lace detailing by Zoe Clark Cakes
8. Classic-style scalloped edge with gold stem rose element by The Flour Garden.
9. Duck egg blue marriage ceremony cake with dainty sugar flowers by Cobi & Coco Cakes
10. Classic-style appliqué marriage ceremony cake by Sweet Celebrations
11. Single tier buttercream cake coated in delicate buttercream flowers by The Preppy Kitchen
12. Buttercream vintage-style marriage ceremony cake in suitcase by Kayla Adams & Co
13. Hand-painted floral and sugar flower element cake by Cupcakes and Counting
14. 4-layer marriage ceremony cake with buttercream floral particulars and contemporary flowers
15. Lace appliqué fashion marriage ceremony cake by Maisie Fantaisie
16. Dainty floral vintage-style marriage ceremony cake by Ron Ben-Israel
18. Cream vintage-style marriage ceremony cake with embroidery particulars and vanilla sugar flowers by Winifred Kristé Cake
19. Classic-inspired marriage ceremony cake with crisscross design and pearl detailing by Zoe Clark Cakes
20. Blue china prints hand-painted marriage ceremony cake with teacup topper by Blue Lace Cakes
21. Wedgewood-style blue and white fondant marriage ceremony cake by Sweet Celebrations
22. Betty’s Imperial oval cake in Wedgewood blue
23. Hand-painted toile-inspired marriage ceremony cake by The Butter End Cakery
24. Donna Hay vintage-style buttercream, tiered marriage ceremony cake with contemporary flowers
25. Shabby-chic fashion tiered cake with ruffle detailing by Caroline Goulding
26. Hand-painted classic floral cake with stripes by Emily Hankins
27. Mint buttercream and fondant marriage ceremony cake with rose detailing by Sweet Celebrations
28. A pillar tiered confection with lace detailing and classic cake topper?
29. Easy buttercream cake with classic cake topper by Park City Cakes & Confections
30. A show-stopping six tier, vintage-style marriage ceremony cake by Zoe Clark Cakes


DINOSAUR COOKIE CUTTER SET: 9-piece set includes cutters to bake 4 complete dinosaurs: Brontosaurus, Stegosaurus, Triceratops, and Tyrannosaurus.
CERTIFIED FOOD SAFE MATERIALS: Our Dinosaur Cookie Cutters are made from food safe plastic that easily cuts through warm and cold cookie dough.
HEAVY DUTY DESIGN FOR VERSATILE USE: The durable design of these cookie cutters make them great for use as a pancake mold or for cutting cookie dough, fondant, soft fruits, bread, sandwiches, cheese, or craft clay. The possibilities are endless! Hand wash and dry immediately after for best results.


Eating right is vital if you’re trying to prevent or control diabetes. While exercise is also important, what you eat has the biggest impact when it comes to weight loss. But what does eating right for diabetes mean? Your may be surprised to hear that your nutritional needs are virtually the same as everyone else: no special foods or complicated diets are necessary.
A diabetes diet is simply a healthy eating plan that is high in nutrients, low in fat, and moderate in calories. It is a healthy diet for anyone! The only difference is that you need to pay more attention to some of your food choices—most notably the carbohydrates you eat. There are a number of fabulous cookbooks on the market that can be used as a resource to create nutrient-rich recipes that are low in sugar, low in fat and high in fiber. Here are a number of popular diabetic cookbooks:
- American Diabetes Association Diabetes Cookbook: This book not only provides an explanation of the symptoms of diabetes, but also offers ways to keep blood glucose levels in check through low-sugar, low-fat and high-fiber recipes.
- Fix-It and Enjoy-It Diabetic Cookbook: The New York Times bestselling cookbook by Phyllis Pellman-Good includes over 500 nutritional and easy-to-make recipes. This book is targeted mainly to people who have recently been diagnosed with diabetes.
- Betty Crocker’s Diabetes Cookbook: This book does not completely eliminate white sugar from your diet. Rather, it uses sugar as an ingredient in some recipes, while still keeping the goal of healthy, manageable eating.
- The Joslin Diabetes Quick and Easy Cookbook: This book shows you that you don’t need to cook for hours to have a delicious meal. The sidebars throughout the book offer time-saving techniques and helpful cooking and preparation tips for diabetic-friendly meals.
- Eating Well Diabetes Cookbook: Produced by Eating Well magazine, this book includes recipes on how to eat healthy while traveling, shares diverse menu plans, and provides over 100 tips on how to control carbohydrate intake.


My brother Ben and I were talking about making breakfast for our parents this weekend when we visit for Christmas. I suggested frittata, he suggested cinnamon rolls. We decided to do both, but in a GAPS-friendly way.
I can in no way take credit for this great recipe, but I really want to share it with everyone! These are baked in a muffin tin, so they are much easier to assemble than a conventional sticky bun. The recipe comes from the GAPS cookbook Internal Bliss, and my brother is the one who did the baking. I’m just a happy taste-tester this time around!
Ingredients for the buns:
- 1 large, very ripe banana, mashed
- 6 eggs, lightly beaten
- 1/3 cup melted ghee or coconut oil
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 2/3 cup coconut flour
- 1/4 teaspoon salt
Ingredients for the topping:
- 1 cup pecans or walnuts, chopped
- 1/4 cup honey
- 1/4 cup ghee
- 2 teaspoons ground cinnamon
- 1 teaspoon coconut flour
- Preheat oven to 350 degrees
- Mix all ingredients for buns with a wire whisk
- Evenly pour into a well-greased 12-cup muffin pan
- Mix all ingredients for topping with a fork
- Crumble topping on buns
- Bake for 20-25 minutes, until cooked through
- Cool for about 2 minutes and then run a knife around each to loosen from pan
- Immediately move them to a wire rack to finish cooling
- Try not to eat them all in one day!
If you enjoy GAPS recipes, subscribe to my newsletter and get them delivered straight to your inbox – for free!
This post is part of Fight Back Friday at FoodRenegade.com!


Established in 1974 ,MAGALUF CHINESE RESTAURANT is first choice for Chinese food in the area.
The restaurant was completely refurbished in the year 2000 in an authenthic and traditional Chinese style plus addition of first class air conditioning.
The Chef at MAGALUF CHINESE RESTAURANT is certified by Chinese goverment as fully quantified in the cuisine of China and before coming to Mallorca worked for a top restaurant in Shanghai for 15 year. The use of fresh quality products throughout the menu and the friendliness of the staff plus the superb decor of the restaurant make Nº1 place to eat.
Dim sum is commonly viewed as Cantonese, although other varieties exist, and is prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
In our Chinese restaurant you can also celebrate events or birthdays. With a special price of banquets in the most oriental style.
The austere and elegant installations, and friendly service managed by maitre Zhen Wei Bao restaurant a real treat for those wanting a special dining experience in Magaluf.
Why is this Nº1 Chinese restaurant in Magaluf? Ask all the British and local customes who return year after year. The restaurant is situated in the center of Magaluf and only a short walk from the beach.


40+ Foods And Drinks Icebreaker Questions
Foods and Drinks Icebreaker Questions are important ones to have. The most important thing at a sprint retrospective meeting is that the team members feel comfortable, have fun, and get value from it. Good memories from foods and drinks are always a good way to interact and know more about each other.
It can be hard to get a team to warm up to the idea of a team-building activity at the start of their project. However, icebreaker questions are a great way to do so. For example, you could ask everyone on your team what they're excited about, or what they're most proud of. This will help them get used to being around each other and communicate with each other outside of work hours.
To start a meeting with the right foot we made this list of food and drinks icebreaker questions, it helps your team to improve collaboration and share experiences.
40+ Foods and Drinks Icebreaker Questions
- What movie (or book, trend, food, etc.) do you think is underrated?
- If you could only eat one food for the rest of your life, what would it be, and why?
- What is your favorite meal to cook and why?
- What are you drinking right now? If nothing, what was the last thing you drank?
- What is the best meal you have ever eaten?
- What’s the first thing you drink when you wake up?
- What is your favorite breakfast? Lunch? Dinner?
- What is something you can’t cook?
- What food do you love that a lot of people might find a little odd?
- What is your favorite breakfast food?
- What is the weirdest thing you’ve ever eaten for breakfast that is not a breakfast food?
- If you were a vegetable, what vegetable would you be and why?
- What’s your signature dish?
- What is the worst food you ever eaten?
- Share an unusual food pairing that you love.
- What is your favorite restaurant?
- What’s a food that you keep trying to like, but just can’t?
- Lose sleep or skip a meal?
- What’s the strangest thing you’ve ever eaten?
- What food will you never eat?
- You can only eat one food again for the rest of your life. What is it?
- Name a healthy food you enjoy and an unhealthy food that you find hard to resist.
- Favorite grocery item while shopping locally?
- If you could eliminate one food so no one could eat it ever again, what would you destroy?
- What is the best food you have ever eaten?
- Food truck or restaurant?
- If you had to eat one meal every day for the rest of your life what would it be?
- What's the weirdest food combination you enjoy?
- If you could have an unlimited supply of one food or drink, what would it be?
- What’s your favorite breakfast cereal?
- What’s something that you ate regularly as a family growing up?
- If you could eliminate one food so that no one would eat it ever again, what would you pick to destroy?
- If you could go to dinner anywhere tonight, where would you go?
- What is the best gift you've ever given?
- What is the strangest food you have eaten?
- What strange food pairings do you love that no one else understands?
- What is your favorite dessert?
- What is something you are great at cooking?
- What’s your least favorite food?
- What’s your favorite happy hour drink?
Generate Random Icebreaker
Whether you’re at an office party, a get-together with new people, or even just out to lunch with some friends, you never have to feel wordless or awkward.
Using the best Foods and Drinks Icebreakers Questions is a fun and interesting way of really getting to know those around you. It’s also great for getting everyone more comfortable around each other. And hey, who knows, maybe these icebreakers will help turn acquaintances or colleagues into friends.
You can use the icebreakers listed above as stepping stones and you’ll find that soon enough you’ll be writing your own.
If you are felling unspired and want to check more icebreakers to test with your team, please take a look on Icebreaker Questions, Funny Icebreaker Questions, Holiday Icebreaker Questions Icebreaker Questions for Adults, Team Building Questions For Coworkers, Would You Rather Icebreaker Questions , Desert Island Icebreaker Questions , Either Or Style Icebreaker Questions , Zoom Icebreaker Questions and Icebreaker Questions for Small Groups


Regardless of the language, except for you Americans who speak English but seem to insist on labelling all confectionery as “candy”, the word for chocolate is, phonetically speaking, almost universal. When it comes to the product itself, however, every chocolatier around the world is intent to put their own unique twist on their craft; none could be more true than for the chocolatiers of Wales.
Now, whilst Wales is proud of all the locally sourced produce we have to offer, a lot of which goes into the sweets these companies make, we don’t grow our own cocoa unfortunately. All the companies we contacted sourced Belgian-made chocolate which they then processed themselves to make their own products.
Founded by a chap named Gareth 5 years ago, Hipo Hyfryd (or Happy Hippo if you’d prefer) have made a name for themselves making speciality chocolates that are both vegan and organic. Given those goals, it’s not surprising they’ve got pretty strict ethical and eco policies in place. This gives them a lot of cred for creating a high-end chocolate, not to mention they’re the only Welsh chocolatier to produce a single-origin chocolate.
Gareth admits he started the company out of a loss for what to do with his life. His homemade truffles had proved popular amongst his friends so he thought he’d try to make a business out of it… Which has proved pretty successful! Word of mouth has certainly helped his cause with some unconventionally flavoured truffles proving surprisingly popular! Amongst delicious sounding maple syrup, coffee and ginger, you’ll also find balsamic vinegar, salt n’ pepper and chilli pepper, harkening back to chocolates’ Central American origins. These weird and wonderful flavours have proved so successful that Gareth is busy experimenting with more unusual ingredients to add to the range.
What do they recommend? As the only Welsh maker of a single-origin chocolate, you have to try the Papua New Guinea variety. Maple syrup is undoubtedly the stand out amongst the truffles, too.
A family run business established almost 20 years ago, Pemberton’s is Wales’ biggest and most established chocolatier. Founded by a husband and wife couple using confectionary recipes from a book handed down through the generations. The couples two daughters are now heavily involved in the business and thank their fathers uncanny ability to make even the wackiest ideas succeed for how well business is going.
With products sold in House Of Fraser as well as an international mail order business, The Chocolate Farm itself is also home to their own chocolate museum, a café and a small cinema, not to mention a shop filled with the chocolate produced on-site, as well as offering tours of the factory, complete with Willy Wonka style golden tickets.
What do they recommend? Whilst it’s hard to pick just one of their selection, the zesty Welsh Limoncello Cream is the one to go for.
Founded by Karl (a dietician) and Bethan (whose parents own and run a coffeehouse), it’s fair to say they had a lot of experience with food before they started their own business. Choosing to set-up shop with Chocolate House in 2006 instead of going travelling, they still have plans to see the world have unsurprisingly added visiting a cocoa plantation to their travel itinerary.
They’re one of the few chocolatiers who still make their truffles and pralines with fresh butter and cream, shortening the shelf life but giving their product a much better taste. Whilst all of their products can be bought on their website, they also supply many hotels, including the Celtic Manor Resort, home of The 2010 Ryder Cup. Aiming to expand further into the services sector gives them the chance to continue to produce a luxury product that doesn’t compromise on quality ingredients.
What do they recommend? Try the Halen Mon Sea-Salted Caramel Balls or, for Easter, they produce a unique white and dark chocolate Cow egg, it looks great!
Okay, so she won’t be winning any prizes for having an original name but given that Anna’s only been in business since the New Year and is already stocked in two shops, we won’t hold that against her!
She previously worked as a Belgian chocolate retailer but felt she could make a better product than she was selling at the time, eliminating all the artificial preservatives and only using what’s needed to taste great; Anna also offers dairy and gluten-free versions of many of her range.
What do they recommend? Her Dark Chocolate Orangettes, she says they’re so good she could live on them!
Much like Gareth from Hipo Hyfryd, Jo started making truffles for her friends in the late 90’s. Leaving behind a life of working in retail management in 2005 to start up Aballu… Truffles, she now offers over a hundred different flavoured truffles and is still developing more (although she looks to be leaving the more adventurous flavours to Hipo Hyfryd!).
Jo settled on the name Aballu (pronounced “ab-ak-lee”) when trying to find the Welsh translation for “Truffle”. Not a direct translation, it’s said to be a North Walian phrase meaning “Truffles… and such things” – hence the ellipsis in the company name!
What do they recommend? The most unique item they offer is a made to order chocolate pizza, definitely worth checking out.
This entry was originally posted to the Visit Wales blog on Wednesday, March 31st, 2010 at 12:45pm


Folks are busier and busier in today's world. You could think that grabbing your food out and about and foregoing nutrition if you're busy. It is possible to get nutritious food on the run. Gain some insight here, in this post.
A straightforward rule of thumb for selecting nutritious foods is to focus on those who are eaten with only slight changes from the original form. The best choice is fresh, organic foods, but anything that helps to reduce the level of cooking or chemicals inside your food is going to be good for you.
Whole grains certainly are a valuable a part of a nutritious diet. People that consume more whole grain products are usually healthy than people whose diet consists of refined carbohydrates. Items for example whole wheat bread or pasta ought to be included in your diet. Cereals have far more fiber than more refined or "white" grains.
If it fails to take into account breakfast, no weight loss program is complete. And gives the energy and nutrients you need to start your day, breakfast is very important since it boosts your metabolism.
Don't eat out at warp speed. Lots of people wolf down their food inside a rush to get back to their busy lives. Take some time eating your meals. Relax once you eat and slowly consume each bite of food. This will provide you with feelings of fullness sooner. Using this method it is possible to avoid eating once you have had enough as opposed to stuffing yourself.
If you're full, stop eating. This is an excellent way to never consume excessive food. Refraining from eating puts you back in charge of your ways of eating.
Smoothies are fun and healthy. This tip will increase the nutritional content on this delightful beverage. click here Try adding a bit of omega-3 flax seed oil to your smoothies, or some cocoa-powder. These ingredients can certainly make your smoothie taste even better and give you even more nutrients to increase your immune system.
Artificial sweeteners replacing all of your sugar intake is a good nutritional tip. Research has shown that sugar can cause a variety of health conditions including heart problems. Rather, work with an artificial sweetener like Splenda or Stevia. You might not even have the ability to tell read more anything differs.
You diet should contain adequate amounts of selenium. You may preserve the elasticity of the skin, and reduce the aging process, with selenium's antioxidant effects. Selenium minimises sun damage for the skin, and plays a part in your defense mechanisms. Some of these foods with an abundant quantity of selenium are Brazilgarlic and nuts, brown rice, and eggs.
Using ground turkey in place of regular ground beef has many health benefits. However, it can be considerably drier. You could add extra virgin organic olive oil for your meat to really make it less dry. You are able to choose a healthier option and still enjoy moist, delicious meat dishes.
Together with the tips you just read, you have to have sufficient information to implement a highly effective healthy eating plan. Make use of the information here as much as possible start today! Should you follow these suggestions, you can expect to feel a lot better very soon.


Today, a new group on LinkedIn was formed called The Bay Area Black Professionals (BABP). This is a group for Bay Area Black Professionals whose overall goals are to uplift themselves as well as their local community physically, educationally, socially, politically, economically, and spiritually through networking. Please visit BABP to join. Thanks
Tuesday, January 29, 2008
Monday, January 7, 2008
On December 18, 2007, I had the distinct pleasure of participating in a unique demonstration of the Dream Dinners phenomenon in their new location at 330 El Cerrito Plaza (between Copeland's and Citibank) in El Cerrito. The days of traditional and often times stereotypical roles of mothers and fathers are nearly extinct, especially in the area of cooking. Thus, Dream Dinners fills the void of supplementing families with wholesome, healthy food alternatives with the convenience of planning out multiple meals all at once.
Essentially, we were provided a recipe with all of the gourmet ingredients, entrees, and packaging for several servings of various meals. Then we went to individual stations to assemble our meals. Upon completion of our dinners, our wonderful hosts provided us with a tantalizing dessert to sample as we departed. I had a delightful time and definitely recommend this experience to all of those who enjoy cooking while sharing this experience with good company. This is also a great fundraising opportunity for organizations. For more information, please contact Tina Yanagimachi or Jack Ren at (510) 525-8822 or visit http://www.dreamdinners.com/.
Posted by Unknown at 9:12 AM


Everybody loves ice cream! The Padrnos family has always been an ice cream CRAZY family. The six of us can’t have it often enough. The only thing better than hard scoop ice cream in a bowl is hard scoop ice cream in a cone! But in our time here in Granger, there’d never been a convenient, “go-to” place for us to take the family to get a sugary, creamy, old-fashioned, hand-dip ice cream cone. After years of repeatedly saying “We should just open one ourselves.”; It wasn’t until our kids finally said “Stop dreaming about it and either do it; or drop it already!” How does the scripture go…“and a child shall lead them.”? So, we accepted our boys’ challenge (or dare) and have opened PaddyShack Ice Cream here in Granger. We wanted to create a fun place for the Michiana community to be able to go enjoy a really, good ice cream cone. That was important to us — serving Super Premium ice cream to our guests. The brand of ice cream we’ve chosen to serve is Chocolate Shoppe Ice Cream out of Madison, Wisconsin; a high-end dairy that produces Super Premium Ice Creams that have won numerous awards. We hope that our PaddyShack Ice Cream shop will become your “go-to” place to grab a scoop, sit back, enjoy and make memories with family and friends. We look forward to meeting you!


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Rhubarb Lavender Spoon Preserve 7.75oz
2021 Good Food Awards Finalist! The perfect balance of tart & sweet with just a touch of floral, this deep pink preserve is gorgeous with soft, creamy cow’s milk cheeses, a buttered baguette, or dolloped over panna cotta or ice cream. A 2019 Good Food Awards Finalist!
Ingredients: rhubarb, organic cane sugar, organic lemon juice, lavender.
Handmade on Orcas Island


Stay For Dessert™
Start off your day with our fair-trade organic coffee and one of our daily-made scones, muffins or pain au chocolat – or finish it off with a quiet drink. Come in for a healthy, delicious lunch, or stop by for gelato. Hotel Gelato is a friendly, sophisticated neighbourhood spot where you can meet friends, treat the family or just kick back with great coffee and a good book. Everything we serve is made with fresh, high-quality, all-natural ingredients that are locally sourced whenever possible.
Come in for a taste. You’ll never want to leave.
Give the gift of yumminess with a Hotel Gelato gift card. Available in any denomination.
Bring your computer, iPod or iPad, and stay and surf as long as you like, free.


Herb leaf salad 3.7
Hand cut chips 4.25
Buttered greens 4
Macaroni cheese side 5
Three Courses for £27
A pre-order and cash deposit/credit card number is required for all bookings
This menu is subject to a preorder 24 hours in advance
Note, some meats and fish are served medium rare.
If you have an allergy or intolerance ask to speak to a nominated member of staff.
A 12.5% optional gratuity will be added to your bill. Please let us know if our service was not satisfactory.
As we only use the freshest ingredients, this menu is subject to change.
Monday to Friday: 1200 - late
Saturday: 1200 - late
Sunday: 1200 - 1800
Monday to Thursday: 1200 - 1500 & 1700 - 2200
Friday: 1200 - 1500 & 1700 - 2230
Saturday: 1200 - 1600 & 1700 - 2230
Sunday: 1200 - 1630


Whilst visiting Berlin, we were awestruck at the incredible kebab houses, with their lunchtime queues stretching down the street. We became obsessed with trying to find one in the UK, but it became clear we were going to have to recreate our own.
The bread of a Berlin bab is what makes it so unique, so we knew we had to get this bang on. We teamed up with a local bakery and spent months perfecting our own recipe.
Hoba started life as a market stall in Bristol back in 2017. After serving kebabs at markets, festivals and pop-up kitchen residencies, Hoba has now opened our very own place, right by our first market stall site at Bristol Harbourside.
Hoba is female owned, by couple Hope and Annie. Hope founded Hoba after working as a private chef in London, and together they run it with an incredible team of kebabes.