Commercial Hyokan Fridges
Used for a wide range of overall food storage applications, from primary storage for frequently used items to longer-term storage for aging.
We have a variety of storage options, so we can provide you with equipment that best suits how you operate and the foods you store. We can also install Hyokan into walk-in coolers already in use.
Commercial Hyokan Fridges
Bistro Karato is a casual French restaurant that uses our products. They are part of the Lumière group, which has been awarded Michelin starts for 12 consecutive years.
Not only are they able to preserve the freshness of their first-class ingredients, but they are also able to reduce loss of their additive-free vegetable purees.
They serve tuna and fatty tuna aged for nearly a month in Hyokan fridges. Thanks to Hyokan, they have been able to reduce loss of various seafood products to zero.
They aim to impress their guests with dishes such as their delicious botan shrimp or sea urchin, also aged for one to two weeks.
#Sushi #Hokkaido #Aging
When Okumura Store, originally established in 1976, reopened as Ichigiri Marche, they installed Hyokan refrigerators.
We supplied them with glass door reach-in models for selling products in their storefront, as well as walk-in coolers for back of house storage. Our goal was to create a new model for supermarkets.
#Supermarket #Glass Door Reach-In
Ueken is a top purveyor of high-quality fresh fish at the Toyosu Market. They are so famous as a wholesaler of conger eel that their name is basically synonymous with the fish.
With the introduction of Hyokan, they are now able to provide top-quality fish for sushi at Michelin three-star restaurants and sushi shops.
#Fish #Wholesale Marcket
Volare, which serves fermented foods made from carefully selected ingredients, started using Hyokan in 2016.
They serve a menu that celebrates the fascination of food, using aging (about two weeks for fish and four for meat) to bring out each ingredient’s maximum flavor.
#Fermented foods #Italian
We started a collaboration with NTT East in 2021, combining their IoT technology and our Hyokan technology with the goal of visualizing an ideal system for storage and transportation of food products.
Installation sites: Sakuho Town Hall, Nagano Prefecture; Akita Prefectural University; Itakoto Inc.; Chikuma City, Nagano Prefecture; NTT East Japan Branches (NTT East Headquarters; Fukushima, Miyagi, Iwate, Akita, Aomori, Yamagata, Chiba, and Ibaraki Branches)
#IoT #Monitoring #Logistics
Bichu Nouen, a farm in Gifu Prefecture, began using Hyokan walk-in coolers in 2018. Combining Hyokan refrigeration with Aura Pack bags, they ship corn to customers that is as fresh as when it was just picked.
Their corn, called “Asanama Tomorokoshi”, can be eaten raw. It has a high sugar content of over 16 brix and a delicious crunch that will make you smile.
URL: 備中農園 朝生とうもろこし
#Farm #Private Brand Corn #Aging
Kamon Group is a Nagoya company that serves a selection of seasonal fish dishes. We have installed Hyokan fridges in each of their shops, as well as their central kitchen.
Using Hyokan, they can purchase large stocks of fish when prices are low, reducing costs by roughly ¥10,000 per shop per day. In addition, they can reduce the number of deliveries to individual stores from every day to only three or four times a week. This means the central factory has three days off per week.
#Fish #Central Kitchen
Izumi Farmers’ Hana no Mori
Hana no Mori is a specialty shop devoted to farmers that sells fresh vegetables, fruits, flowers, processed foods, forest products, handicrafts, fresh fish, and quality meats.
They use Hyokan walk-ins in their back of house, allowing them to offer customers local products at the peak of freshness.
URL: 株式会社いずみファーマーズ 葉菜の森
#Marche #Osaka #Vegetables #Fruits
After installing Hyokan walk-ins for the long-term storage and aging of Hida Beef, they also began using our commercial units.
In addition, they switched from dry aging to wet aging. This led to a new brand named “Bijuku” and the realization of their desire to sell their products as gifts.
#Beef #Hida Beef #Aging
Sun Marche, who produce and sell mikan in Ehime Prefecture, installed 100m² of Hyokan walk-in refrigeration in 2022.
By adopting push-back rack style storage, they were able to minimize the number of aisles and maximize storage space, allowing them to stock a large volume of satsumas.
#Orange #Pallet, Pushback Rack
In the past, Yume Mirai could only store their chestnuts for up to a week, but through repeated experiments with Hyokan, they have settled on a method that allows them to store raw nuts for up to a year before distribution.
#Chestnut #Walk-in Cooler
Hana no Reiwa
Hana no Reiwa, a flower wholesaler in Nagoya, installed a Hyokan system into their walk-in cooler, providing long-term storage and the ability to adjust when their flowers bloom.
#Flower #Walk-in Cooler


After a day of skiing, sledding or just hanging out outside, a steaming cup of hot chocolate and a little snack seems like the perfect way to warm up. Finding the right place, however, can be tough – especially if you’re trying to cater to people of different ages with different tastes.
Evelyn’s Coffee Bar in Banff has three locations; so, regardless of which direction you’re coming from, it’s an easy stop. They’ve got a great selection of cookies, cakes, sandwiches, soups and salads to choose from, allowing you to just warm up with a snack or have a quick lunch. The hot chocolate or milk steamers are great for kids, while their café lattes and mochaccinos are yummy for adults. As for food, their impressive selection of cookies is delectable, though the Health Sandwich (cucumber, tomatoes, avocado, light mayo, hummus and cheese) is a bit of a healthier alternative!
In Canmore, Beamer’s Coffee Bar is arguably the favourite local spot for all things coffee. It also has two locations, making it very convenient to pop in and grab a drink and a snack after hanging out in the snow. Their drink menu is extensive, and there is definitely something to satisfy anyone’s taste. Beamer’s hot chocolate and hot cider (which comes in apple, cranberry and raspberry) are good choices for kids, while the café breve latte is a delicious treat for the coffee lover. Their matcha latte is a nice alternative to coffee, as it has less caffeine and all the health benefits of Japanese green tea; but if you’re in the market for just a good old cuppa joe, try Beamer’s drip coffee. Their food selection is also delightful, with a nice selection of baked goods, sandwiches and salads. Definitely worth the trip: Beamer’s health muffins (heavy, moist and chock full of sunflower, pumpkin and poppy seeds), breakfast parfait, and the Grassi Lakes veggie sandwich.
Hanging around Calgary? Try Kawa (or its sister location in Cochrane, Java Jamboree), located in the heart of downtown. Kawa, pronounced “ka-va” is a bit of an experience in itself: it’s spacious, crisp and beautifully decorated. It also has some of the best coffee you’ll ever drink. Once again, the kids will adore the hot chocolate (you just can’t go wrong with hot chocolate!), but there’s also a great selection of teas and smoothies at Java Jamboree, and jet teas at Kawa to pick from. For the coffee loving adult: the espressos and macchiatos are scrumptious! Both locations also have a number of baked goods and lunch options, and their scones (ask to get them heated) are fantastic.
Next time you’re out and about, looking for a place to warm up/thaw out, check out one of these great places and grab a coffee or another one of their delicious beverages and a snack. Try to experiment with new drinks, and encourage your kids to try new things, too! Though hot chocolate is always a great choice, there’s no harm in trying something new like cider, steamed milk or even some tea (many kids like the fruity, smooth flavour in rooibos tea). So go ahead – warm up, try something new, and enjoy!


Stone Soup Farm Share (CSA) is coming to Spaulding Rehab Hospital
Stone Soup Farm CSA Sign Up!
What’s a CSA? CSA stands for Community Supported Agriculture. It’s a great way for consumers to buy food directly from a farm. You sign up at the beginning of the growing season, and receive a weekly load of fresh produce for your family. The quantity and variety varies throughout the season, giving you the full spectrum of seasonal produce that we grow.
*All shares are for 20 weeks, from June to October*


After we'd seen The Master, we went into Otantik, an eatery on Istiklal St, and ordered potato dumplings and some kind of braised lamb and vegetables to share. We'd had a satisfying hot lunch at an unpretentious little restaurant (pictured above) around the corner from the Pera Museum, but we were up for a snack. While we were waiting for our food to arrive, Alex, who doesn't normally bother with conversation-fillers, surprised me by asking what the highlight of our week in Istanbul had been. I'm hopeless at thinking on my feet, and I waffled. "How can I say just one thing? What I like is just being here, and seeing how the city unfolds itself more each day." Ever the over-reacher. I turned the question on him, as he must have hoped I would and, without missing a beat, he said, "The food." Yes, of course, the food!
|Simit seller on Galata Bridge|
At first we didn't put much effort into finding places to eat in Istanbul. You could say we had other fish to fry, but what's equally true is that we had low expectations. We didn't have the best introduction to Turkish food. Summer "restaurants" along Turkey's southern Aegean coast, including those in Marmaris, offered a generic Europeanised menu to holidaymakers. The odd restaurant would tease us with a delicious meze - on the beach at Keci Buku we ate a fava bean puree with pomegranate sauce which was scrumptious, but when we returned with Barb and Andy 10 days later it wasn't on the menu. Sadly, the best food we've eaten in our four months here has come from Enki's galley. How could you fail with the spectacular produce available at the weekly pazar (market)? But as for restaurants, we'd all but given up on finding interesting food in Turkey....
|Fast food Turkish style on Istiklal St|
Eventually, we came to our senses. We needed to find something good to eat. Istiklal St seemed to be cheek-by-jowl fast food joints, not Maccas or Burger King (though they exist) but places which feed the crowds quickly. Turkish fast food means pides, doners, kebaps, mantis (like ravioli). Throw in mezes to start and "puddings" to finish, and you've pretty much got it.
|Comfort food - artichoke and vegetables, baked beans, kofte (meatballs) and potatoes, salad.|
Ciya Sofrasi - one of three Ciya restaurants in the same street in Kadikoy, their kitchens all overseen by the chef Musa Dagdeviren - is absolutely the best place we've eaten in Turkey. People say it's the best restaurant in Istanbul. I can't vouch for that, but if you want to check out the adoration on the web start here.
We didn't realise when we walked into Ciya Sofrasi - which is really a glorified cafeteria, with shared tables, and a self-service meze bar, and again no alcohol - that it had attracted the attention of the New Yorker, amongst other food fashion-watching publications. We had no problem getting a table mid-week for lunch. The service was welcoming, and efficient. No snobbery here (try getting a table at the Istanbul Modern "cafe" however, and you're suddenly aware of how little gold you're wearing). Our waiter took what seemed like real pleasure in sharing the deliciousness of what the kitchen had produced that day. After a plate of tangy wild greenery and other variations on familiar meze (priced by weight), I chose four small dishes from the big canteen-size pots of vegetable and meat stews, and Alex ordered a chicken kebap. To share, of course. The best was whole roasted garlic in a creamy sauce. But also the baked beans flaked through with meat. And there was an amazing leek dish, another with small sausages....some with deep rich sauces, others light and subtle, all far and away the most yummy things we'd eaten in months.
Here's our first meal, minus our shared dessert of goat's milk icecream (one scoop plain and the other fig).
We came back a couple of days later. It wasn't something we needed to discuss though it meant we missed some of the "sights". But you know what? For us this year, there's always Istanbul. We're going to go back. Not just to eat, though certainly to do that too. We will stop over on our way back to Sydney in late January, and again on our way back to Marmaris in mid-March.
We won't be staying in an apartment next time. We've got a lot of eating to catch up on.


About 100 metres from the Bako National Park jetty and with a narrow entrance, it could easily be bypassed – or mistaken for another house. There is no signboard to show the way to the eatery and the old bazaar.
The restaurant is situated at the front of a row of eight shophouses, four of which are still operating in the dilapidated riverine bazaar. The other four have either been abandoned or demolished by their owners due to their time-worn condition – and perhaps lack of business.
For the operators of the Bako Seafood Restaurant – Helen Chong, in her 40’s, and her 50-year-old KL-born husband, Chia Kwai Hwa – they have been renting the present old corner shop since 1997. As both are food lovers and love cooking, what better way to earn a living than through their hobby.
“I have been involved in the food business before my husband and I started this restaurant,” said Chong who used to work in the Miri Seafood Restaurant and a few hotels in Brunei.
“Since my husband also love cooking, we naturally thought of opening a restaurant. That was how we got started 16 years ago,” she told thesundaypost.
Chong had hoped the elderly owner of the shop would part with his more than 80-year-old property but so far, he has turned down her offer to buy the place.
Chong believed the bazaar had a bright future if renovation were carried out to create an conducive atmosphere for food operators and other tourism-related ventures in the area.


Seared Beef Tips ______________ $25.00
Bacon & Cheddar Sandwich ______ $15.00
BBQ Portobello Mushroom _______ $20.00
Ginger-Hoisin Chicken __________ $30.00
Ginger Roasted Tofu Salad _______ $10.00
Welcome to Our Restaurant
A priority of American Diner will be serving fresh, healthful fare with all selections made on the premises from scratch. To keep food costs down, the menu will be simple, yet creative with many interchangeable ingredients. Foods will come from local and regional suppliers whenever possible, with a preference for organically grown products.
"I would also like to say thank you to all. Such an awesome service and video coverage they did in our event."
"This is great. I couldn't have asked for more than this. It is the most valuable business relationship with cinemaya."
"Extraordinary service from Cinemaya Studios."


Espresso with steamed milk (or milk alternative) + foam. Flavored syrups can be added.
A latte is similar to a cappuccino, but the milk is much more prevalent. So, with a latte you get more milk less foam, and with a cappuccino you get more foam less milk!
Pro Tip: If you have sensitivities to the acidity of coffee, a latte is a great choice because of the amount of milk that's added!
Warm up with a Breve today! Very similar to a Cappuccino, but a Breve uses frothed 1/2 and 1/2 instead of another form of milk. So this one will have more foam than a latte, and a thicker creamier foam than a cappuccino because of the 1/2 and 1/2
Our Mochas start with hand pulled espresso shots. From there, Chocolate syrup is layered with Steamed Milk and then topped with milk foam. Milk alternatives are available!
Shots of espresso with water.
If you're looking for a caffeine free option a Steamer is a great option! First we take your choice of syrup and add steamed milk to top it off. Homemade whip cream available if you would like!
Black Coffee - Nebraska roasted beans and brewed available all day!
Prefer your caffeine chilled? Cold brew is a great option! Less acidic than regular coffee and espresso based drinks, so great for those with sensitivities. Several milk and milk alternatives available to add, as well as flavored syrups.
Looking for a better for you energy drink alternative? Well, we've found it! Our energy shots are all natural and are made from green coffee. One serving is equal to an 8.4 ounce can you buy at the store, but doesn't have that heart racing, crash of after effect! Check out our favorite recipes or make your own with a choice of our flavors!
Blended drink with many flavor options available! Come up with your own favorite, or try some of ours! Flavors include Cookies & Cream, Cake Batter, Horchata, Bubble Gum - the options are endless!
Sparkling lemonades are a refreshing non-caffeinated option we have. Flavored syrup options available as well if you like a little something different!
Need a little more pick me up? Ask about our energy shots that can be added to any cold drink!
Sweet * Pink with Orange Juice Topper
More on the tart side of the spectrum
Sweet, tropical flavor
Not the most aesthetically pleasing, but tastes *JUST* like the Caramel Apple Suckers that you used to love with a double bonus... Caffeine plus won't stick to your teeth!
Many more options in store! Come see us to find your favorite today!
Hot chocolate bombs are fun for all ages! Place the hot chocolate bomb in a mug and slowly pour hot milk or water (which ever you prefer) over the top and wait for the bomb to "explode". The marshmallows and cocoa will float to the top. Stir and enjoy!


When I first started doing overnight and multi-day trips I was really focused on lightweight dried food. I always had a selection of those bagged back packer meals ready to go. And for a while this really worked for me. I enjoyed them, they were high calorie and lightweight, they are still a “go-to” and I have my favourites. At some point however I realized I was virtually a pack mule and could handle a little extra food weight. Is there any better time to have some cheat foods after you’ve burned a couple thousand calories dragging a 50lb pack up a mountain? The answear is no, there isn’t. Have you ever noticed how much better food taste after burning a zillion calories? I don’t know about you but when I finish some epic day of sweating it out I have a Godzilla sized appetite at the end. So why not embrace that!
I’ve carried everything from Pizza to Cupcakes and Whiskey to Wine into the wilderness. Probably my favourite meal is breakfast, I love waking up in the morning to the fresh smell of coffee, veggie bacon or pancakes being cooked up, paired with a side of avocado, bagels with peanut butter, and BC Smoked Salmon this is a breakfast buffet I crave. All whilst at my basecamp staring out over a glacial lake at the base of a mountain or while breathing in the fresh scent of rain forest gazing out onto the Pacific Ocean. Yes Please!
Here is a pro-tip. I find many people do not get as creative with their food choices. Bring enough to share with your comrade as a surprise. I love surprising people I care about. Handing them a fresh pizza after you battled out a day will have you both grinning ear to ear.
So here are some of my favourite treats I often bring along for multi day treks;
- Full sized personal homemade pizzas, (enough for me and a friend)
- Veggie Wraps with avocados, hummus, peppers, spinach, etc.
- Pizza Buns
- Pre-cooked rice in a bag
- Pre-cooked Indian food in a bag
- Veggie Sausages
- Smoked Salmon – This is a staple for me
- Pancake Mix
- Maple Syrup
- Cup Cakes
- Cans of Cider
- Peanut Butter
- Veggie Bacon
- Peanut Butter
- Annie’s pasta
- Coffee – must have coffee
- Coconut Cream – for coffee
What is in your pack?


Taverna Penta: Filippo Morese MozzarellaThe Filippo Morese Farm is located at Pontecagnano in the Piana del Sele, Province of Salerno, an area that, for centuries, has bred buffaloes and produced buffalo mozzarella, which comes from the special manufacturing of its milk. Extending over approximately 80 hectares, the farm has belonged to the Morese family for centuries. In 1694 Geronimo Morese bought the Auteta Estate, and in 1754 his son Gaspare bred a herd of 166 buffaloes there. After nine generations and another three centuries, Filippo Morese continues the family tradition on the very same land. He breeds a herd of 600 buffaloes in modern stables, with wide covered spaces and several hectares of grassland for grazing.
Filippo Morese and Farm ProductsThe manufacturing process at the Taverna Penta Dairy, following the ancient recipe of buffalo milk, rennet and salt, is still based on artisanal actions and rhythm, which, when combined with modern production technologies and tests applied during all manufacturing phases, are an absolute guarantee of hygiene and reliability of the products. The dairy makes mozzarella, in its various shapes and sizes (ciliegine, bocconcini, 250g and 500g mozzarellas and plaits) and ricotta. When the quantity of milk produced on the farm allows, the dairy also makes smoked mozzarella (provola), primosale and scamorza cheese. The Taverna Penta Dairy is a member of the Union for the Tutelage of Campana Buffalo Mozzarella, which in 1996 acquired the d.o.p. certification: Protected Designation of Origin.


When you make this homemade smokey white cheddar popcorn recipe, you should save some for yourself before serving because it will be gone in a flash! The popcorn gets it’s smokey flavor from smoked paprika. The fresher the smoked paprika, the stronger the flavor will be!
¼ cup popcorn kernels – 5 cups popped
2 TBS unsalted butter, melted
1 ½ TBS white cheddar cheese powder
¼ tsp smoked paprika
⅛ tsp garlic granules
⅛ tsp salt


Here in Ann Arbor, there is a company called Zingerman’s that is responsible for quite a number of food opportunities. From restaurants, to a gourmet shop, a deli, a coffee roasting emporium, a dairy shop (cheese and ice cream), a bake shop, a farm, and baking classes. Oh, and management courses. Yes, the place that began as a little gourmet shop and deli is also famous for its leadership courses and books (books which are carefully sold in select places, such as ZingTrain). I finally grabbed one of their books and began reading it.


Dupont & Byrne create a cuisine with multiple flavours, and, drawing inspiration from all over the world, combine their extraordinary “savoir-faire”with a perpetual quest for gourmet pleasure. Deeply respectful of nature, the 2 Chefs hand pick their ingredients and make sure that they always come from eco-responsible farming and fishing. Both authentic and innovative, their cuisine suits your desires, your diet restrictions or your intolerances to make sure you fully enjoy your experience.
In case of allergies or intolerances, our staff will be pleased to advise you.
At the Auberge du Lion d’Or, allow yourself to rediscover good taste.


In the March-April issue of Harvard Magazine is a story about a Harvard-trained lawyer, Dawn LaRochelle (Harvard J.D. ’96), who owns a kosher catering business called “Bete’ Avon! Kosher Catering” in western Massachusetts (she also owns Perigee Restaurant and Apogee Catering).
In the video below (email subscribers can see it by clicking here), she explains some aspects of the process and how she started the business, assisted by Rabbi Max Davis (Harvard ’04).
Here is her story and philosophy, from Jewish World News:
I am the daughter of two physicians. My older brother is one of the leading fitness experts in the country. My younger sister is a personal trainer who continues to amass higher degrees in nutrition and holistic medicine.
But for me, it’s all about food, glorious food.
Fortunately, owning a restaurant and two catering companies and living my life in and around kitchens does not make me the black sheep of the world’s most health-conscious family. While triple cream French brie and Chef Jim’s hollandaise and schmaltz will always have a beloved place in my heart, that heart needs to stay healthy for me to run three businesses and raise three school-age sons! And the good news is, it’s easy to avoid the cardiologist’s office…WITHOUT depriving myself in any way.
My food philosophy is a glass-half-full philosophy: I focus on possibilities rather than limitations, and zero on “yes’s” instead of “no’s.” So when creating a heart-healthy dessert, I start with delicious ingredients I can eat, not with those I need to avoid. Pomegranates and pears are both at the top of my list of favorites in this regard.
Pomegranates, with their deep red juice, are not only eye-catching and palate-pleasing, they are naturally high in polyphenol antioxidants, which help the body’s cells resist damage from free radicals. Studies also indicate that drinking one-and-a-half ounces of pomegranate juice daily may lower cholesterol and reduce plaque on blood vessel walls. Pears, meanwhile, contain phytochemicals that may work synergistically to fight cardiovascular disease, and are sodium-, fat-, and cholesterol-free (important factors in a heart-healthy diet).
Pomegranate poached pears, despite their dramatic company-worthy appeal, are simple to put together and can be prepared a day or two in advance, making them ideal for entertaining. Serve them sprinkled with toasted pistachios (loaded with heart-healthy potassium and magnesium) and dark chocolate shavings (dark chocolate has been shown to reduce LDL – the “bad” cholesterol – levels by up to ten percent). Vanilla ice cream (which is now available low-fat and fat-free in most chain supermarkets) is also a delicious addition.
Moral of the story: dine extravagantly, and in good health. And tell those who think the one excludes the other to eat their hearts out!


"You know, I could never go vegetarian."
That was me a month ago.
"Vegetarians are starry-eyed, idealistic pansies. They’re the worst kind of liberals,” I half-coherently declare as I nom nom on a grease-laden morsel of Kung Pao chicken.
“In fact, vegetarians are not even real people. Paul McCartney’s not real. Real people eat meat. Like me."
That was the introduction of a "going green" article I recently submitted to a student health magazine. Don't worry, this is not going to be a post picking on vegetarians or anything of the sort. It's actually quite the opposite. With three (sort of) vegetarians in the house, this post is instead dedicated to celebrating vegetarianism. Ever since Angie and I became (once again, sort of) vegetarians, we've been stocking up on a whole lot of tofu, mushroom, and yummy yummy Carbs! Having been a meat-monopolizing Porky Pig fan before, this change has been radical for me, and let me tell you, it's shown more change in my life than the change Obama's been promising. But the point of this post is not to criticize or preach; rather, I'd like to share with you what's been (literally) cooking in Apt 307:
1. Sweet-and-spicy fried tofu and eggplant dish, sauteed in tomato juice, sprinkled with peanuts, and garnished with home-grown green onions. Drool.
2. Tofu with broccoli and pepper flakes. Major ingredients: honey, hoison sauce, and spicy beancurd sauce.
3. Vegetarian dumplings: mushroom, tofu, cabbage, and a slew of Asian sauces (soy sauce, Guilin chili sauce, black pepper, ginger juice, sesame oil, sugar, salt)
4. Cranberry oatmeal cookies. I think Yessenia used flax seed as a substitute for eggs and butter?
5. Mint chocolate chip cookies! Dude, she made these cookies within an hour after the cranberry ones. If I were religious, I'd worship this girl!
6. OMGAH HOME-MADE TAPIOCA MILK TEA. LOL doesn't it look like Angie and I are lining up at a soup kitchen? For home-made milk tea, I'm not ashamed at all!
7. Pancakes! We didn't make these from scratch, but we did add our own little touch. We made chocolate shaving pancakes (lol would you expect any less from six sugar-addicted girls?) and apple and cinnamon pancakes, mmm!
8. And lastly, a typical dinner during finals: Ramen. I love ramen! I don't know if it's weird, but I get excited when I get the chance to eat ramen! I actually didn't realize I had ramen until Ana found some foster ramen hidden in the back of the communal-use cupboard. Ramen ramen ramen party! Except I think Liz is eating an organic TV dinner of some sort here lol.
Okay so that was one unnecessarily long post, but if you're still reading this, muchas gracias and hope you enjoyed the food adventures of Apt 307! I don't know how long I'll be vegetarian for (I still have intense cravings for meat! don't tell Yessenia) but food like this certainly makes it a lot easier! Thanks to Angie for inviting me to this food blog and I wish you all a splendiforous holiday season!
Good day and happy eating :)


1 tin Condensed Milk
500g Icing Sugar
2oog fine Coconut
1 tsp Vanilla Essence
- Warm the condensed milk in a bowl in the microwave on high for 1 1/2 minutes.
- Sift the icing sugar in a separate bowl and add the coconut. Mix well.
- Add the icing sugar and coconut mixture to the heated condensed milk, a bit at a time, stirring well each time.
- Place mixture into the microwave on high for 4 minutes, stirring every minute.
- Add Vanilla Essence.
- Pour the mixture into a greased baking dish and allow to cool.
- Cut into squares and forget about your waistline and your spreading bottom and enjoy ...
- (If you want to you can add 4 drops of food colouring before you pour the mixture into a baking dish but I like it creamy coloured from the Vanilla ...)
I'll post her easy micro fudge recipe soon - also the best on the planet ...
Bryce has Market Day at School tomorrow so guess what last-minute-mom is off to do now - yup, make Coconut Ice (Annie has already made the fudge, bless her heart ...)


So I'm not the best of cooks in the world... In fact I am quite a numpty when it comes to some aspects of cooking. But I am not a bad cook when I know what the hell I'm doing or have someone to help.
As evidenced by the fact that I make an awesome pavlova, a spag. bol. that rates higher than my dads in my younger brothers opinion and the fact that I can in fact make a decent potato bake and don't do too badly at making Anzac Biscuits either.
That said after two years of a food tech.(cooking for those who call it by another name) class in highschool you would think that my repertoire would contain more than approximately 5 dishes.
I have always had ambitions of expanding my cooking since highschool. They have never gotten me very far. I bought a recipe book full of pasta recipes... I haven't used it yet. I recently bought a Finnish cookbook when I went into the city one day. Wasn't expecting to find anything like that in Sydney so I was pleasantly suprised. All the recipes I have been trying to find an absolute of with measurements I understand in one place. No longer do i have to trawl the depths of the internet trying to find something that I understand. But the best part of these recipes is that I have used them!
Yes I have cooked food from scratch that required more than 3 ingredients! It's a shocker I know!
I called up my aunt a few weeks ago and she offered for me to come over and do some cooking with her. She was interested in the recipes and I was happy to accept. It's hard to find Finnish food here in Australia(read: impossible except for the occasional chocolate) and there is alot of it that I miss. So on Sunday I went over to my aunts place and cooked and baked.
We made Lihapiirakka(meat pasties), Karjalanpiirakka(Karelian Pasties- basically a rice pudding and a rye crust/pastry), and a semolina and lingonberry dessert porridge. Oh how I have missed these things.
My aunt did most of the dough making for the Lihapiirakka. There was alot of it. The recipe approximated there would be 8. We doubled the quantities and got about 40 I would say. I now have a stash of them in my freezer. They turned out fantastically as well!
As for the Karjalanpiirakka. I made the dough for that. Again we made more than it said we would. I think it said about 6 and we probably got about 15-20. They were a hit too! Turned out perfect. And rather easy to make I thought despite what I had been told by others about them being difficult to make. I think they just find it easier to buy them from the shop and heat them in the microwave or oven. Alot cheaper and less time consuming that way I'm sure! I also have a stash of these in my freezer now though.
And the semolina porridge. Well that was easy. I think I may be making this more often myself if I can find the berries for it. It's easy and yummy and makes a great breakfast or dessert. Took about 20 minutes to make if that as well so very quick to make too!
So now I can add another three recipes to my repertoire. One day there will be more. I may never be a gourmet cook but I shall at least be able to feed myself hot meals and make enough different dishes that I don't eat the same thing every second day.


9 ways to have waaaaay more fun while you cook
Let's face it. Sometimes we just don't feel like cooking....
...I get it.
I used to teach workshops on batch cooking, but some weeks I wanted to get as far away from the kitchen as I can.
Which usually just means in my PJs on the couch, but whatever....
Sometimes the routine gets a little monotonous, and that my friend is when your routine is SCREAMING for an injection of fun.
Here's some uber-practical ways to get over the cooking ennui:
- shake n' bake! No, not that kind, mix up your routine. Make pancakes for dinner, eat dessert first, eat rice + beans for breakfast.
- try new ingredients. The challenge will keep your brain fresh. Pick out a new, in-season veggie at the store, ask Google what to do with it.
- tickle your taste buds. With a new cuisine - Indian, Thai, Mexican, Portuguese. Introducing new flavors will inspire you.
- get your kids, wife, hubby, mom, dad, involved. Make it a teamwork event. Be the boss and get shit done in half the time. Don't forget to have fun!
- invite friends over. Having some fresh conversation over a few drinks will take your mind off it.
- drink. I'm not encouraging over-indulgence, but Emeril Lagasse says you need to "whet the infield" before you play (cook). best. advice. ever
- cook in your underwear. I haven't tried this, but it'd probably be fun. Be careful not to burn stuff - ouch!!!!
- just breathe. ever tried making cooking a meditative practice, and a way to turn inward? Try focusing just on chopping the onion. Just chop the onion...listen to the sound, feel the onion breaking apart in your hands, smell the juices (without crying). Being present in the kitchen is a huge part of loving to cook. If you're present, you can only be happy.
- don't. That's right, don't cook. Go out, order in, eat chips + guac for dinner. Forcing yourself to do something you really don't want to do is going to make you resent it.


Inspired by the hot dog carts of the Windy City, The Dogfather has quickly become Tulsas #1 Hot Dog spot. Consuming a gourmet hot dog from The Dogfather is an experience like no other. From our famous "Bada Bing" to the tropical "Five-0" each one is a culinary delight. Serving Premium 1/4 lb All Beef Hot Dogs and Polish Sauages are what sets The Dogfather apart from the competition. All that and keeping to our commitment to providing our customers quality food and outstanding service at a reasonable price. If you are looking for the Tastiest & Best Gourmet Hot Dogs around, then look no further than The Dogfather.


Fast Eddie’s is Open Year Round
OPEN MEMORIAL DAY -11:00 AM – 8:00 PM
Telephone # 617-320-5075 Phone Order Telephone Number – 802 579-1474
We are currently open from 7:30 AM-8 PM Wednesday- Thursday
7:30 AM- 9 PM Friday-Sunday
Breakfast until 1:00pm
We serve breakfast -eggs,french toast,pancakes, egg sandwiches and much more!
For the fall and winter we have added soup, chowder, and daily hot specials to or regular menu.
We have lobster rolls (Hot or Cold) daily. Friday, Saturday, and Sunday stop in for our fresh fish and chips and whole clams. We also have over 25 flavors of hard ice cream, as well as vanilla and chocolate soft serve. Want a sweet treat try a cupcake, strawberry shortcake, eclair or ice cream sundae made to order!!!!!!
Contact us at 617-320-5075 with questions, comments or takeout orders
We love our customers and welcome your feedback and suggestions. Use our Contact Us page to tell us what we’re doing right or what we can improve on.


|ABOUT THE BEAN
How long man has cultivated the bean is not known with certainty. We do have scientifically
verified evidence found in the Spirit Cave in northern Thailand,near the Burmese border,
establishing a date by which the bean was used for food. Layers of earth excavated from the
cafe held remnants of beans, peas, water,chestnuts, cucumber and a pepper and have been
dated to 9750 BC. There are deeper layers to be explored in the Spirit Cave, so named
because it is believed to have served as a mausoleum. When further excavations are made
and analyzed it is hoped they will reveal more about even earlier eating habits of these
Other indications of early bean cultivation have been found in Mexico in the Tamau1ipas
mountain caves dating back to about 7000 BC, and in Peru that date back to before 5680 BC.
The bean may have arrived in China from Southeast Asia. If so once there, the Chinese
skillfully developed a variety of bean products. The soy bean certainly must rank high on the
list of prolific beans, providing the Chinese with milk, soy sauce, bean curd, cheese, oil and
flour. The flour was made into many kinds of cakes as well as noodles.
The lentil is a popular bean in modern India and Pakistan and used in soups, bean dishes,
to make 'da1' a puree that is part of most curry meals, and is flour for certain breads. It was
an item in the diet of the inhabitants of Mohan-jo-Daro. This ancient city, part of the Indus
Valley civilization, was master planned and had brick and mortar houses with indoor
bathrooms, and an underground sewage system which seems to have been very modern for
4,000 BC, even by today's standards.
They also ate well. Excavations revealed they had the knowledge and the ingredients for
curry powder, mustard seed, cumin, fennel, tamarind pod rinds, and other spices. They even
had the equipment for producing it, the mortal and pestle needed for grinding the spices into
powder. Ancient texts have been found, but translation of them has proved elusive and we
may never have the pleasure of knowing the true recipe for the original curry powder.
The chickpea (also called garbanzo) is a long time favorite in the Middle East and
Mediterranean. This bean is the basis of many dishes today, including one named humus
(sometimes spelled hummus) for which the chickpea is mashed with olive oil, lemon and
spices. It is worthy of its popularity throughout the Arab world. The noble Roman family of
Cicero is said to have taken its name from the chickpea, the 'cicer arietinum'. However,
during one period of ancient history, some of the upper class Greeks and Romans believed
that beans contained the souls of those departed, so there was a reluctance to eat them.
Before scientists analyzed the bean as rich in iron, copper and phosphorus it was believed
the flatulence beans produced assisted stimulating man for sexual encounters. Ancient
Romans wrote of the glories of the bean as did the Chinese, in more modern times St.
Jerome, to avoid 'genital excitation', kept beans from the nuns of his convent in Jerusalem.
The English love their beans and celebrate them in Ballads.
The first Pilgrims in America learned of baked beans from the Indians who cooked their
beans overnight. They used clay pots placed in holes dug in the ground, surrounded by hot
stones. The beans were first soaked and then mixed with onions and deer fat. The Indian
baking method proved a boon to the Pilgrim women who were forbidden by religious codes
from cooking on Sunday. As long as the ban on Sunday cooking existed, the traditional
Sunday dinner was baked beans prepared on Saturday and cooked overnight.
In many regions, for millenniums beans have traditionally been served with grain products
like rice, wheat, barley and rye. On the Indian subcontinent lentils and other beans were
served with rice and chapatis (round unleavened bread); in the Middle East beans were
served with rice and unleavened bread; in China, Japan, and Southeast Asia menus of
beans, bean curd, and rice were common; in Europe beans and wheat, barley, rye and rice.
Over time there has been little change.
Today we know that this combination of proteins complement each other to better our health.
But how did they know so long ago?
The root of the bean plant has served mankind as well as the bean. As development of the
plow progressed from a stick pulled by a man to a larger one that cut deeper and was pulled
by a domesticated animal, soil exhaustion became a problem. The importance of crop
rotation began to be realized. Curiosity and experimentation with crop rotation led to the
discovery that rotating the planting of beans and peas with that of wheat, rye and barley
improved the soil and produced a much better crop yield.
The thought of flatulence has caused many to hesitate from eating beans and many who
have eaten them suffer discomfort. Emperor Claudius
(10BC-54AD) almost put a stop to that by changing the rules of etiquette. At one time he
planned issuing an edict making it socially acceptable to break wind, either noisily or silently,
while dining. He changed his plans, so we will never know how it might have affected the
bean's popularity or modern dinner table etiquette.
Help is on the way. Researchers have evidently developed a gasless bean. There are also
two products on the market, one a liquid whose maker claims a few drops does away with
flatulence, the other a small charcoal pill taken with the meal. Those who have used them
guarantee they alleviate the problem completely. The pills are available at drug stores.
There are three recommended natural ways to reduce the problem: 1) rinse after overnight
soaking, then parboil for 5 minutes and rinse again; 2) cooking the beans with a few caraway
seeds; and 3) eating beans more often allows the system to become better able to handle
them. When next encountering the mighty bean try one or all of these three
29 May/ 27 Nov. 2002 William J. Pearson


GOOD MORNING! WE'RE HUNGRY, ARE YOU?
Sides free with
Join us for breakfast today and enjoy our special offer of free sides, including bacon, sausages, hash browns, and more!
Valid from Mon to Thurs
Early Bird Special: Free coffee with purchase of min $10!
With every breakfast order during our Early Bird Special! Come in and enjoy a delicious meal and a complimentary cup of coffee to start your day off right
Available from 7 AM to 8AM Mon to Thurs
GET YOUR FOOD DELIVERED
Enjoy a delicious and hassle-free breakfast without leaving your home or office! Get your breakfast delivered straight to your door by ordering online or through our delivery partner. Choose from a wide selection of breakfast favorites, including pancakes, waffles, eggs, and more.
Welcome to Sweet Orange, the family-owned and operated pancake house and cafe that’s been serving up delicious breakfast and brunch for over 20 years! From our fluffy pancakes to crispy bacon, we use only the freshest, highest quality ingredients. Come feel right at home in our cozy, rustic atmosphere.
All Happiness depends on a leisurely breakfast.


Pizza Squared: Your very own yummy, custom dressed and cheesed to the edge pizza is here and ready to eat! Pick out whatever kind of salami, pepperoni, mushroom, meat, pepper and veggies you want and then cover it in delicious cheese!
geekyarcade.com is a Fanpage site for free online games. All Games on geekyarcade.com are copyrighted or trademarked by their respective owners or authors. If you have any question you may use our contactform!


UVM has reached its real food challenge goal three years ahead of schedule.
Currently, UVM serves 21 percent real food, three years ahead of its goal of 20 percent by 2020. It has established a new goal of 25 percent by 2020. The achievement was announced April 17 by members of the real food challenge and UVM Dining.
Food is considered real by the challenge if it is ecologically sound, locally or humanely produced, or workers in the industry have access to fair wages and working conditions, according to an April 17 press release.
At a celebration for the achievement, President Tom Sullivan gave remarks and signed the official goal of reaching 25 percent real food by 2020.
“This was a real commitment about sustainability and eating healthy,” Sullivan said. “Early on in 2009 we were one of the first universities to use the real food calculator.”
The real food calculator is used by an intern for the UVM Real Food Working Group to analyze campus food purchases, according to UVM Environmental program’s website.
The calculator is an excel based tool that categorizes food purchases to determine how much food is real, the website states.
“That calculator is really the standard for all universities that have taken this challenge,” Sullivan said.
UVM was the fifth university to take the challenge when it started in 2009, he said.
“We all benefit from those who came before us and had this vision and the foresight to make sure UVM was at the forefront,” Sullivan said.
Abbey Willard, the Vermont Agency of Agriculture Food and Markets food systems section chief, also gave her remarks, noting the difficulty this challenge faced in recent years.
“This is a conversation that’s happening around this campus and throughout this state and across the country,” Willard said. “I hope you know the work you are doing is really making a difference for the food producers in this state.”
The fact that UVM is increasing its goal shows its commitment to the challenge on this campus, she said.
“I watched that transparency build since 2012 when you signed the real food challenge pledge and again when in 2014 when this campus took on a really intense and sometimes controversial dining services contracting process,” Willard said.
The real food challenge grow over the years, starting with students, said Melissa Zelazny, director of UVM Dining.
“A student emailed me asking how much local food you serve on campus,” Zelazny said. “He was an incoming freshman and it was July so we hadn’t even started school yet.”
She hired this student as the first sustainability intern which became the real food calculator internship available today, Zelazny said.
“The next step is innovation and pushing this number forward with the new goal of 25 percent by 2020,” she said.
This will be aided by the new dining hall on central campus which will have a farm to table focus and classrooms for students to learn about food, Zelazny said.
Junior Gina Clithero, student co-chair for the Real Food Working Group, said she joined because she wanted to make an impact on the food system.
“During my first semester here my friends and I would spend hours in the dining halls,” Clithero said. “We wondered what we were eating.”
She joined the real food working group her sophomore year and it was then she learned the importance of real food, Clithero said.


Our menu changes every week and we will be updating the website with this and adding it to our social media channels as well. In Sunday we will add a roast to the weekly menu.
We know that not everyone has the same tastes and we will be happy to accommodate your dietary needs - whatever they might be. Just speak with one of our team and they will be very happy to help you.
Olives 3.5 Serious Pig Salamis 2
Free range pork sausage roll 5
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 5.25
Please just ask for help with any allergies.


Pseudonym for Lucy Lawrence.
Pseudonym: Josie Belle.
Jenn McKinlay is what is known as a dessert-freakosaurus.
She has been known to eat leftover birthday cake for
breakfast, lunch and dinner and the frozen top tier of her
wedding cake didn’t stand a chance of seeing its first
anniversary. Luckily, her husband is more of a salt guy.
Since the arrival of the hooligans (her sons), she has honed
her culinary skills to include cupcakes and has baked and
frosted cupcakes into the shape of cats, mice and outerspace
aliens to name just a few. Writing a mystery series based
upon one of her favorite food groups (cupcakes) is as
enjoyable as licking the beater and she can’t wait to
whip up the next one. She is the author of another mystery
series under the name Lucy Lawrence and lives in
Scottsdale, Arizona with her musician husband Chris, their
two sons, two cats, one dog and one fish.
Vanilla Beaned, April 2016
Copy Cap Murder, January 2016
A Likely Story, November 2015
The Cozy Cookbook, April 2015
Dark Chocolate Demise, April 2015
At the Drop of a Hat, February 2015
On Borrowed Time, November 2014
Death of a Mad Hatter, May 2014
Sugar and Iced, April 2014
Read It and Weep, November 2013
Cloche and Dagger, August 2013
Going, Going, Ganache, April 2013
Book, Line, and Sinker, December 2012
Red Velvet Revenge, July 2012
Due or Die, March 2012
Death by the Dozen, October 2011
Books Can Be Deceiving, July 2011
Buttercream Bump Off, January 2011
Sprinkle with Murder, March 2010


Spicy Peanut Tofu Sheet Pan Dinner
Print this recipe here!
— If you don’t have vegetable stock paste, just use ½ cup of vegetable stock in place of the paste and water.
— You could use a lot of other veggies, like snow peas, and tempeh in place of the tofu.
— This can come together in 30 minutes if you work fast!
1 block firm or extra firm tofu
3 portobello mushrooms
1 cup broccoli florets
1 red bell pepper, sliced
1 tablespoons of tamari
¼ cup peanut butter
1 tablespoon gochujang
1’ knob of peeled ginger
1 garlic clove
1 tablespoon rice vinegar
1 tablespoon tamari
2-3 dates for sweetness
1 teaspoon vegetable stock paste
½ cup warm water
Noodles, rice, quinoa, etc.
Preheat oven to 425F.
Blend all sauce ingredients in a blender until smooth. Scrape into a bowl and set aside.
To prep the tofu, slice into ½” thick squares or triangles and press some of the moisture out with a tea towel. Clean mushrooms and prep veggies. Place tofu, veggies and mushrooms on a parchment lined baking sheet. Brush all sides of the tofu and mushrooms with the peanut sauce. Spritz everything with some oil and drizzle the broccoli with a little tamari if you’d like.
Bake for 10 minutes. Remove from oven. Stir broccoli and peppers, and flip the mushrooms and tofu. Bake for another 10 minutes. Then broil on high for about 5 minutes, being sure to keep a close eye so as not to burn anything.
As you are broiling,heat up the remaining sauce in a small saucepan over medium heat. Add some water, one tablespoon at a time, if you find the sauce is getting too thick.
To serve, use extra sauce for serving or douse noodles/rice in it, if using. Pile on the veggies and tofu. Top with chopped herbs and sesame seeds and maybe a squirt or two of lime juice


- Director: Mark Mylod
- With: Ralph Fiennes, Nicholas Hoult, Anya Tylor-Joy, Hong Chau, Janet McTeer, Paul Adelstein, John Leguizamo, Aimee Carrero, Reed Birney, Judith Light, Rebecca Koon, Rob Yang, Arturo Castro, Mark St. Cyr, Peter Grosz, Adam Aalderks, Christina Brucato
- Music by: Colin Stetson
- Duration: 1h47
- Platform: Disney+
- Studio: Searchlight Pictures
- Rating: 9,5/10
Expecting nothing less than the best of everything haute cuisine has to offer, a group of ultra-wealthy gastronomes with a demanding palate arrive at the Hawthorn: an exclusive culinary temple run by highly regarded gourmet chef Julian Slowik. And prepared for an exquisite multiple-course meal and the experience of a lifetime, obsessive epicurean Tyler and his unimpressed plus-one Margot enter the private minimalist restaurant. At last, the long wait is over. However, no one knows that the cryptic genius in the kitchen has big plans for tonight. After all, the imperious culinary artist has been stretching the boundaries of taste and fine dining for decades. Now, the host can finally unveil his magnum opus. But is the blasé clientele ready for Julian’s creative madness?
Welcome to a night of fine wining and dining in this exclusive, island based, restaurant with Chef Slowik as your host! This experience will change your life… you will eat yourself… to death!
Oh boy, I think I’ve seen of my favourite movies, this is an instant classic!
If it doesn’t make you hungry from the food you see, it’ll make you shiver from the way that these people act! Fiennes is sublime! Hoult and Taylor-Joy are perfect (and when those reveals come for both of them, it all makes more sense) and the supporting actors are just spot on! Each and ever single one of them!
I can’t say much about the content of the movie, as this is one (like the menu itself) is something you should experience completely for yourself… but brace yourselves for some delicious food, some chopping, brain shattering, a scream, knife wielding and of course dessert… it’ll leave you hungry for more!
Definitely one of the greatest movies, it has that Scandinavian flair!
The only downside… I couldn’t taste, smell nor feel the food presented in the movie! Maybe for the best!
Now, sit back and enjoy the dishes served… and let yourself be surprised by tonight’s event!
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Hello after a long time. I have been busy. I have been reflecting. I have been away and now I am back.
Happy to be back too.
In a week's time, after five weeks in Los Angeles, I realize that one of the most beautiful things about Italy is so apparent, that perhaps I hadn't thought about it as much as I am doing presently. That thing is
Since back I have had the enormous pleasure to receive the most delightful FOOD gifts from people. And that reminds me just how nice this part of Italian culture is.
First I was given some wonderful persimmons, they had been collected from trees out in my friend's yard. They sat around the house for several days, on a tray in the kitchen and now we are enjoying eating them, delicious and easy to eat, with just one small seed in the middle. I was also given by this friend some fresh cabbage which I used in making Chinese food one day and a salad the next.
The day after another friend gave me some oranges which he had received as a gift, and some tangerines.
Just yesterday we had guests for the day, and they brought an amazing array of delicious, typical Italian foods prepared by themselves. First, some wine, one bottle that we were told we will have to open it about 12 hours beforehand since it is old, and to pour it very slowly. The other bottles are other wines they produce. The most important gift, they told us, is their own olive oil. We will use it in special ways, by pouring it on toasted bread, or using it sparingly in other ways. Also, two jars of homemade jam -- one made of blackberries picked in the countryside, and another very special one, chestnut spread! Also, they just "threw" in two finocchi (anise) and some long porri, how do you say that in English....the long leeks! What an array of wonderful things!
Italy has its problems (a true understatement) but the food does save us here, and it is always a pleasure to eat things that people grow in their gardens or prepare by hand.


Grade: This syrup is the lightest in color with a mild delicate
flavor. It is usually produced first in the spring when the temperatures are the
Vermont Grade A Medium Amber: This is a
great all purpose syrup and is generally the most popular. The flavor is
slightly stronger than Fancy and the color a warm golden hue.
Vermont Grade A Dark Amber: This syrup is
darker than medium amber and has a full-bodied maple flavor. This can be used for cooking
and to sweeten foods naturally. Many enjoy this grade for a stronger maple
flavor on pancakes, waffles, and ice cream.
Vermont Grade B: This is a darker grade
for cooking and natural food flavoring.
Pure Vermont Maple Syrup is a natural on pancakes, waffles,
French toast, or vanilla ice cream. We suggest warming your syrup in the microwave
before pouring to bring out the maple flavor. Use it as a natural sweetener in
coffee and tea or milk shakes. It is delicious on oatmeal, granola
and grapefruit. Maple syrup adds a wonderful flavor in baked
beans, muffins, squash, sweet potatoes, carrots and baked apples. Make a fruit syrup
for ice cream by lining a small baking dish with slices of apples,
pears, peaches, or pineapple, covering the slices with maple syrup, and
baking at 350 degrees F for 15-20 minutes.
The use of maple syrup is limited only by your
imagination. For a healthier and flavorful alternative, try it in place of white
sugar in recipes. Use 1/2 cup of pure maple syrup for each cup of granulated sugar. Also, when you
use it as a replacement for sugar, decrease the liquid (such as milk or water)
called for in the recipe by 2 or 3 tablespoons. Because maple syrup tends to caramelize and burn on the top sooner than a
batter using granulated sugar, make sure to decrease your oven temperature by 25
Click here for more
Maple Syrup is a completely natural
product, without preservatives or additives. It is nutritionally
Minerals (calcium, potassium)
Vitamins (B2, B5, B6, niacin, biotin and
Maple Syrup has the same calcium content as Whole
Maple Syrup has only 40 calories per Tablespoon.
(Corn Syrup has 60 calories per Tbsp.)
Maple syrup is produced from the sap collected
from the Sugar Maple tree. Maple sap is clear, watery and contains only 2-4% sugar. The season begins in late February with the
tapping of the sugar maple trees. A hole is drilled into the tree. A spout
is then driven into the hole. A bucket is hung or pipeline (plastic tubing) is
attached to collect the sap. The sap begins to flow when
temperatures begin to rise above freezing during the day but fall below freezing
at night. The sap is collected into gathering tanks and
brought to the sugarhouse to be boiled in the evaporator. The sap will run intermittently over the next 4-6 weeks until
the weather warms and the buds begin to form on the trees, usually early to mid-
Maple trees that produce sap are at least 40
years old. It takes 40 gallons of sap to produce one
gallon of Maple Syrup. It will take the annual sap output of four
mature maple trees to produce one gallon of maple syrup.
Vermont remains the largest single producer of
Maple Syrup in the United States.
Care and Storage of
Unopened, maple syrup will keep indefinitely.
Keep the unopened container in a cool, dark place.
Once opened, store maple syrup in the
refrigerator or freezer. Maple syrup will not freeze.
Tom and Mike Audet
Ledge Haven Farm
145 Mt. Independence Rd.
Orwell, Vermont 05760
Toll free for orders or information


Michael Bremner has worked in kitchens ever since leaving school in Aberdeenshire, experiencing different environments around the world before settling permanently in Brighton.
Michael opened the doors to 64 Degrees in the Lanes of Brighton in October 2013. His aim was to create a restaurant focused on social dining, where people can order several plates to share.
In 2017 he won the Great British Menu.
Since then he opened a follow-up restaurant called Murmur in the summer of 2017 on the seafront in Kings Road Arches, close to the i360 tower. The restaurant offers a different dining concept, serving fresh, honest dishes for breakfast, lunch and dinner in a stunning beachside location.


If you like big emotions, this is your sauce. If you think that Tabasco tastes like water and hot chillies are like sweets, you need to try this! Take your favourite meat and spread the Nectar Infernal sauce directly from the jar. It won't let you down.
Ingredients: Tomato, Onion, Lemon, Pepper, Habanero Red Savina, Garlic, Oil, Thyme and Salt
The spicy-sweet combination makes it addictive since the moment you open the jar. That is why it is our best selling sauce. A pasta dish with caramelized onion, tomato and a little Sweet Hot Thai, will give that special touch.
Ingredients: Raisins, Vinegar, Sugar, Pepper, Ginger, Garlic and Salt.


Do I really need to throw food away by the date printed on the carton? If not, how long do I have before it really goes bad? Some people have a fear of snakes. Others are afraid of heights. For me, it’s spoiled food. I’m not claiming that this fear of mine is at all rational, but do I really need to be concerned?
Walkers Monster Munch Roast Beef 6 x 22g (Exp Date 06/20)
Pot Roast made more modern. Instead of root vegetables and starches, this Shoulder Roast simmers in an unexpected yet delicious blend of balsamic vinegar, onions, shallots and dates. Wow your friends at your next dinner party with these top-notch beef Short Ribs simmered slowly in a rich roasted pepper and tomato sauce. Enjoy all the satisfying flavors of beef Pot Roast in a soup. Take a short cut with frozen vegetables for an easy to make meal.
Spinach adds a fresh boost to this beefy soup that’s just as classic as it is chock-full of flavor.
A traditional side dish to roast beef is Yorkshire pudding. Roast beef is a signature national dish of England and holds cultural meaning for the English dating back.
Shredded Roast Beef, we love the Big Beef flavor of chuck roast. There are tons of recipes you can do with shredded, smoky roast beef. There was a lot of beef here pounds- that we smoked for 7 hours. Going to be some good eating here this next week…. Patti and I have set one night a week just for us. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound.
Slow-Cooker Moroccan Beef Tagine
Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate.
way to cook tough cuts of meat dating back to at least the mids. 2½ to 4 lb. piece of beef: bottom rump roast, top sirloin, or other lean.
Sources: For details about data sources used for food storage information, please click here. Food Storage – How long can you keep Tips How long does a raw beef roast last in the fridge or freezer? The exact answer to that question depends to a large extent on storage conditions – keep beef roast refrigerated at all times. How long does a raw beef roast last after the sell-by date? After beef roast is purchased, it may be refrigerated for 3 to 5 days – the “sell-by” date on the package may expire during that storage period, but the beef roast will remain safe to use after the sell by date if it has been properly stored.
Unopened beef roast may be kept in its original store packaging when refrigerating; to maximize the shelf life of beef roast, do not open the package until ready to use. How long can a raw beef roast be left at room temperature? To further extend the shelf life of beef roast, freeze; when freezing, place beef roast in the freezer before the number of days shown for refrigerator storage has elapsed. You can maximize the shelf life of beef roast in the freezer by overwrapping the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, or freezer paper or place the package inside a heavy-duty freezer bag in order to prevent freezer burn.
How long does a raw beef roast last in the freezer? Properly stored, it will maintain best quality for about 6 to 12 months, but will remain safe beyond that time. Beef roast that has been defrosted in the fridge can be kept for an additional 3 to 5 days in the refrigerator before cooking; beef roast that was thawed in the microwave or in cold water should be cooked immediately.
How long does beef roast last in the fridge once it is cooked?
Understanding Expiration Dates: How do I know when my food’s gone bad?
Fresh is Best: Choose beef that is bright red in color from the fresh meat case. Vacuum packaged beef will be maroon because it has not been exposed to oxygen. Choose beef that is firm to the touch.
This item is only available on the following days of the week: Tuesday, Wednesday, Thursday, Friday, Saturday. Please edit pickup date below or choose.
Over the past years, Americans have been eating an average of 56 pounds of beef yearly. In , this translated into more than The following information answers many of their questions about the safe handling, preparation, cooking and storage of beef. What is beef? The domestication of cattle for food dates to about B.
Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren’t big eaters of fresh beef until about , due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef. A live steer weighs about 1, pounds and yields about pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced.
Some major breeds are Angus, Hereford, Charolais, and Brahman. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef.
Mediterranean Beef Pot Roast
How long does beef last? Fresh beef will last days beyond a “sell-by” date, but there is other information to consider. The shelf life of beef depends on a variety of factors, such as the sell by date , the preparation method and how the beef was stored.
A slow cooker does a fine job of braising North African-seasoned chuck roast into The dates, which I almost skipped, and honey add just a touch of sweetness.
You should receive a text message shortly. You should receive an email shortly. Please log in to add this recipe. Roast beef makes a wonderful alternative to turkey at Christmas, especially since there’s no need to miss out on stuffing with this recipe. The beef is stuffed with a sweet and spicy date and chorizo stuffing and served with a rich garlic sauce and roasted butternut squash for an impressive meaty main.
See method. See more Beef recipes. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Delicious Date Roast Beef
Freezing meat products is the best way to keep them fresh longer than their usual expiration date, which is especially handy if you’re buying your meat in bulk. But just how long can meat stay frozen while still being safe to eat? Well, according to the U. So you can store your meat for as long as you like, as long as it stays at that temperature.
Jan 14, – For some people, a ‘diet’ can feel like they are a bit limited with what they can eat when they are eating with others or have a hard time figuring.
This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices. I’ve always enjoyed savory recipes made with fruit. I gave this a try with 1 cup of prunes and 1 cup of raw cranberries in place of the dates; the rest of the recipe I left intact. Okay, I lied; I added a bay leaf and three crushed juniper berries, as I do when making sauerbraten. This is really yummy, especially in leftover mode. I ran my immersion blender through the sauce and then reduced it in a saucepan meat not included at this stage so it doesn’t boil to bits to thicken it.
It turns a very pretty, rich brown color, more appetizing than the picture, that jazzes up even a very lean beef roast. I love this recipe! I’ve made it again and again with the vegetable quinoa from the same section of the April Bon Appetit. Gets rave reviews at pot lucks and everybody loves it.
Roast Dates with Ham
There is no uniform or universally accepted system used for food dating in the United States. Depending on which food you are buying, the date on the package could be a recommendation on when it should be sold by or when it should be eaten by. Since confusion surrounding a date could mean throwing out perfectly good food, here are some tips about food package dates and storage for some common foods on your shopping list.
Open dating use of a calendar date is found primarily on the package of perishable foods such as meat, poultry, eggs and dairy products. Except for “use-by” dates, product dates don’t always refer to home storage and use after purchase. See the accompanying refrigerator charts for storage times of dated products.
misunderstanding of what food product dating actually means, along with freezer). The Meat, Poultry and Seafood sections are equally complete, and Roasts. 3 – 5 days. 4 – 12 months. Variety meats (tongue, kidneys, liver, heart.
Choice of greens, protein, toppings and dressing. Cup a balls. Grana Padano and crispy bread crumbs. Naturally raised, slaw and salsa verde. Served on a freshly baked French roll. Naturally raised, provolone, broccolini and salsa verde. Naturally raised, onion jam and chimichurri sauce. Naturally raised, beef and pork or chicken, arrabbiata, Grana Padano and salsa verde. Served with 2 sides and 2 desserts.
Barn’rds Roast Beef Restaurant, Wichita
Spanish Spain. Spanish Latino. Episode 1 Expressions Dialog.
Depending on which food you are buying, the date on the package could be a recommendation on when it should be sold Fresh meat, poultry and fish are highly perishable so they have “sell by” dates. Roasts, 3 to 5 days, 4 to 12 months.
Back to Eat well. Some foods need to be kept in the fridge to help slow down germs’ growth and keep food fresh and safe for longer. Follow the manufacturer’s instructions or place the contents in a storage container or covered bowl before refrigerating. If your fridge has a digital temperature display you may wish to check it against an internal fridge thermometer now and again to make sure it’s accurate.
No food lasts forever, how ever well it is stored. Most pre-packed foods carry either a “use by” or a “best before” date. It can be dangerous to eat foods past this date. They show how long the food will be at its best. Food can look and smell fine even after its “use by” date but that does not mean it’s safe to eat. Eggs are best stored in the fridge as they are kept at a constant temperature.


Kalavaraa @ The Offshore
Nestled at 12 N Canal Rd, Kalavaraa beckons diners to savour the soulful flavours of Kerala. This family-friendly, casual dining gem captures the essence of southwest India with its authentic cuisine. The warm and inviting ambiance, adorned with a blend of modern and traditional decor, makes Kalavaraa the perfect spot for a relaxed meal or a celebratory gathering. Come indulge in the rich culinary tapestry of Kerala at Kalavaraa, where every bite tells a story.


Warm Quinoa Salad
with chickpeas, basil, and walnuts
1 cup quinoa (any color)
2 cups water
1 - 15 oz. can of chickpeas
1 TBSP olive oil
Juice from half a lemon (or 1-2 TBSP)
salt + pepper
1/4 cup basil, roughly chopped
1/4 - 1/2 cup chopped walnuts
1 avocado, cubed
Prepare your quinoa according to the directions on the packaging (generally 2:1 water to quinoa, bring to a boil together in a pot, then reduce to a simmer for 10-15 minutes until all the water is absorbed).
While the quinoa is cooking, rinse the chickpeas and chop the basil, walnuts, and avocado.
Transfer the quinoa to a serving bowl and mix in the oil, lemon juice, and salt + pepper. Add in the chickpeas and basil, then top with avocado and walnuts. And that's it!
I love these kinds of salads because they're GREAT cold the next day. Perfect for leftovers!
What's your favorite go-to one bowl dinner?


It’s important to learn how to maintain a healthy weight. But as much as we know how to consume the right amount of food and exercise, sometimes it can be difficult to maintain those nutritional and physical habits. Find out in this blog post how you can take care of your body without even knowing it!
What do healthy weight look like?
The definition of what healthy weight looks like is subjective. However, it typically includes a BMI between 18-24.5, skeletal muscle mass, and good blood pressure levels.
The Benefits of Eating Healthy
Weight loss is one of the most common health problems that people face. When you start to feel like you need to lose weight but don’t know where to start, follow these tips for a healthy diet and regular exercise. Some of the benefits of a healthy diet are an improved mood, lower blood pressure, and improved skin quality.
How to eat healthy on a budget
It’s hard to find the motivation to eat healthy on a budget, but this article gives great tips and tricks on how you can still enjoy healthy meals. They advise for unhealthy food as well as healthy options. For example, they suggest that as long as it’s not fried, you can put significantly more vegetables into your meal with little effect on cost.
Tips for reducing the amount of junk food you consume
Obesity is a very common health problem that we see in North America. There are many factors you can control to maintain a healthy weight and prevent obesity. Eliminating fast food and replacing them with healthier alternatives like fruits and vegetables, whole grains, and lean meats is one way to cut down on the number of calories your body consumes. Another key factor is exercising regularly. This helps you burn those excess calories as well as improve your mood and immune system too!
Maintaining healthy weight is not an easy task. The key to this issue is following a balanced diet and exercise regimen on a daily basis. It’s important to understand that if you’re overweight, it does not mean you have failed. In fact, many people find themselves with unhealthy weight because of their lifestyle choices and habits. You have the opportunity to learn how to maintain healthy weight by reading this blog post.


Round 1 Project: June 2020-May 2021
Gallatin Valley Botanical grew 2 acres of carrots – an easily stored, kid-friendly vegetable – to supply schools and the local food bank. GVB Farm grew 2,000 lbs of carrots on their own farm and on land donated for their use during the season. Carrots were harvested by 100 community volunteers and the local farm to school program. Carrots were then taken to the MFBN where their volunteers processed the carrots. Half of the carrots were donated to the Bozeman School districts for the school meal program and half went to the food pantry for their clients.
The goal was to create a viable model for vegetable production that
Partners included Gallatin Valley Land Trust, Happel Family Farm, Root Cellar Foods, Gallatin Valley Food Bank, Gallatin Valley Farm to School, Open & Local.
Round 2 project – June 2021 – November 2021:
Building from the success of Gallatin Valley’s 2020 Community Carrot Harvest, MFEI was able to support another Round of minigrant funding for Community Carrot project. The project was seeking to launch a long-term Community Harvest program to help design, promote, coordinate and support fun, meaningful volunteer opportunities that engage community members directly in our local food system. The second video in this listingoutlines how this project progressed and its successes and challenges.
Open and Local Coalition


I was very surprised at how delicious these actually were! I did find I had a lot of leftover orange that didn’t get eaten, but I am sure I could have done something with it. None the less, an amazing recipe. Buy the Pillsbury Cinnamon Rolls and some medium size oranges. I found because of the smaller size of oranges I had, I had to cut each cinnamon roll in half. Place the Cinnamon Roll dough into the orange halves, place on a tray and cover with tinfoil. The orange peel not only keeps the dough from burning, but it adds a nice taste of orange to the Cinnamon Roll. Delicious!!!!
There is only one word for these….FABULOUS! The trick to making these successful for camping is to bake them at home and then ensuring they are one of the first meals you have when you head out to the great outdoors. We used Swiss cheese, bacon and ham but you could really add anything. You could put roast beef, Gouda, cheddar and bacon. You name it you can make it. If you are a die hard camper, you can always put them in the campfire and bake them for an hour before adding the yummy stuff.
These were a hit with the family. The combination of bacon and pancakes is soooooo yummy. I found using the pre-cooked bacon worked best. You could substitute the bacon for fruit or chocolate chips. I did find that my dippers of course looked NOTHING like the picture, but I blame my really rotten camping pan.
This is one of those really fun and easy meals. The whole family quite enjoyed this one. Of course they thought I was insane when I suggested it, but they were thrilled when they got to eat their lunch out of a Doritos bag.
So this isn’t a food recipe but this was a great make ahead idea. Collect your dryer lint and toilet paper rolls. Stuff the lint into the rolls then use them to start your campfires.


Have you started getting everything in order for Christmas yet? Over the next few weeks here on the blog we’ll be dishing out great recipes for everything from cranberry sauce to homemade hazelnut spread that you can dish out to family as unique presents they can spread with delight over the festive period.
If you have a loved one living abroad though, a jam might be the last thing they’ll be looking for on Christmas Day. Irish Breakfast USA is a site we found that is offering you the chance to give a relative a taste of home they’ll probably have been missing out on for a long time.
They offer a selection of gift baskets with all the best ingredients needed to make a proper fry up for Christmas. They serve the best selection of Irish sausages and bacon along with both white & black pudding, Irish butter (it’s a really good light spread that is perfect on a good piece of toast) and our favourite soda bread.
If you’ve never had soda bread, it’s a hearty thick white bread with a great floury taste that is just the best thing to lather jam on.
The baskets go all the way with the basic package someone would be missing from home to a hamper big enough to feed a whole family. It’s a great alternative Xmas gift, especially when you know that it’s one that will get used and most likely devoured in a heartbeat.


Donair Tacos at Pizzatown Sackville
The fine folks from Pizzatown in Sackville, after much poking and prodding by folks on Twitter, announced on Friday past that they were going to produce the mythical donair taco. How could I not go check out an epic event like this?
My only concern was that Pizzatown Sackville likely hadn't ever done tacos of any sort before, and therefore donair tacos were truly a voyage into madness.
Thankfully my fears seem to have been unfounded.
I ordered 3 donair tacos ($3 each), and after a short wait I was presented with a plate filled with taco goodness. They looked - and smelled - amazing. I walked them to one of the tables in the restaurant hoping that these mythical tacos weren't a 6 dressed up as a 9.
Gently prying open a taco so as to not shatter the baked shell, the truth was revealed. Inside was 2 strips of donair meat, red onions, tomatoes, salsa, grated cheese and lettuce. While donair purists everywhere know that lettuce on a donair is an affront to all that's tasty, new foods require an open mind.
Turns out that if you order your donair taco with the meat heated and the rest of the taco cold, it's even better (suggestion from Hanah.) The shell stays soft, all the taco-ness isn't overwhelmed by the donair side of the house and you don't need to worry that a big bite of shell will cause it to suddenly crack and without warning turn your clean shirt into an excuse to buy Spray-n-wash.
The big question remains, however - sour cream or donair sauce? I think the answer really depends on how sauced you want your tacos. The in-house sour cream isn't the extra thick and tangy style, so you can safely load your taco up as much as you like without overwhelming the taste of the donair.
If, however, you don't want your taco completely filled with sauce and want a more authentic donair experience, you can get away with using only a little bit of donair sauce. You don't need a lot to get the taste to come through, and too much sauce leaves things overpowered. Plus, over-saucing can leave a real mess afterwards as it causes the tomatoes, onions and friends to leak out the back side of the shell. Eat it or wear it, however, it's still amazingly tasty.
By now I suspect you're hungry or at least curious - but you're going to have to wait. Pizzatown Sackville is only offering donair tacos on Tuesday night alongside their donair egg rolls. Patience is a virtue.
If a Tuesday night finds me craving both donair and tacos, I know where I'm headed.
225 Cobequid Road


Many families are facing food poverty in Northampton, a theme that is growing. But food banks like RESTORE Northampton depend on local generosity. So on Saturday 14th September, there is a food collection taking place on behalf of Restore, at St James Library from 10am-3pm. Please give generously.
Cllr Rufia Ashraf (St James) says “Families are having to make difficult choices when it comes to feeding themselves or their children. With Christmas coming up I am pleased to be able to help families and individuals. It will mean a lot if everyone can donate food for this very important cause”


organic apple juice (52%), water, organic ginger root (1,7%), carbon dioxide.
Nutritional data per 100 ml:
energy 106 kJ / 25 kcal, fat 0 g of which saturated 0 g, carbohydrates 6 g of which sugars 6 g, protein 0,3 g, salt 0 g
Sparkling Drink is pasteurised and carbonised. Pasteurisation ensures a shelf life of at least 12 months. Does not contain preservatives, artificial flavours or colours. GMO free. Contains naturally occuring sugars.
Enjoy chilled at 5-8 °C


Maintaining good oral health goes beyond regular brushing and flossing. The food we eat plays a crucial role in supporting healthy teeth and gums. A well-balanced diet rich in essential nutrients can help prevent tooth decay, gum disease, and other oral health issues.
In this blog post, we will explore the importance of nutrition for dental health and highlight foods that promote strong teeth and gums.
Here is a list of essential nutrients that are good for your dental health:
- Calcium: Calcium is vital for strong teeth and bones. It helps strengthen tooth enamel and jawbones, reducing the risk of tooth decay and fractures. Good sources of calcium include dairy products, leafy greens (such as kale and spinach), almonds, and fortified plant-based milk alternatives.
- Vitamin D: Vitamin D plays a critical role in calcium absorption, ensuring that calcium is properly utilized by the body. Sunlight is an excellent natural source of vitamin D. Additionally, fatty fish (like salmon and mackerel), fortified dairy products, and egg yolks are rich in this essential vitamin.
- Phosphorus: Phosphorus works in synergy with calcium to strengthen tooth enamel and rebuild and repair tissues. It can be found in foods such as lean meats, poultry, fish, nuts, and dairy products.
- Vitamin C: Vitamin C is essential for healthy gums and the prevention of gum disease. It supports collagen production, which helps maintain the integrity of gum tissues. Citrus fruits, strawberries, kiwi, bell peppers, and broccoli are excellent sources of vitamin C.
- Vitamin A: Vitamin A promotes healthy mucous membranes, including the gums. It also aids in the production of saliva, which plays a crucial role in protecting teeth against decay. Include foods like carrots, sweet potatoes, leafy greens, and liver in your diet to boost your vitamin A intake.
- Antioxidants: Antioxidants help protect oral tissues from damage caused by harmful bacteria and inflammation. Green tea, berries (such as blueberries and cranberries), and dark chocolate are rich in antioxidants and can contribute to oral health.
Meanwhile, here is a list of foods that are teeth-friendly:
- Crunchy Fruits and Vegetables: Apples, carrots, celery, and cucumbers stimulate saliva production, which helps neutralize acids and remove food particles. The natural fibers in these foods also act as gentle cleansers for teeth.
- Dairy Products: Cheese, yogurt, and milk are excellent sources of calcium and phosphorus, promoting strong teeth. Cheese, in particular, increases saliva production, which aids in rinsing away harmful bacteria.
- Leafy Greens: Spinach, kale, and other leafy greens are packed with essential vitamins and minerals that contribute to overall oral health. They are also low in calories, making them a healthy choice for your teeth and body.
- Nuts and Seeds: Almonds, walnuts, chia seeds, and sesame seeds are rich in calcium, phosphorus, and healthy fats. They can help strengthen teeth and provide nutrients that support gum health.
- Green Tea: Green tea contains antioxidants that fight against bacteria and reduce the risk of gum disease. It also helps inhibit the growth of cavity-causing bacteria.
There are foods that can have a negative effect on your dental health in the long run. Here are some of them:
- Sugary Snacks and Sweets: Foods high in sugar, such as candies, cookies, cakes, and sugary beverages, can contribute to tooth decay. Harmful bacteria in the mouth feed on sugars, producing acids that attack tooth enamel. Limit your consumption of sugary treats and opt for healthier alternatives whenever possible.
- Carbonated and Sugary Drinks: Carbonated beverages and sugary drinks like soda, sports drinks, and fruit juices are acidic and can erode tooth enamel over time. Consuming these beverages in excess can increase the risk of cavities and tooth sensitivity. It’s best to opt for water, unsweetened tea, or milk as your primary beverage choices.
- Citrus Fruits: While citrus fruits are a good source of vitamin C, they are acidic and can erode tooth enamel if consumed in excess or if proper oral hygiene practices are not followed. Enjoy citrus fruits in moderation and rinse your mouth with water after consumption.
- Sticky Snacks: Sticky foods like caramel, toffee, dried fruit, and chewy candies tend to cling to teeth, prolonging exposure to sugar and increasing the risk of tooth decay. If you consume sticky snacks, make sure to rinse your mouth thoroughly with water afterward and practice good oral hygiene.
- Starchy Foods: Foods high in starch, such as potato chips, bread, crackers, and pasta, can get trapped in the crevices of teeth. The starches break down into sugars, which can lead to bacterial growth and tooth decay. Proper brushing and flossing techniques are crucial to remove food particles and maintain oral health.
Maintaining good dental health is crucial for everyone. To ensure that you do this, here are some tips:
- Practice Good Oral Hygiene: Brush your teeth at least twice a day with fluoride toothpaste, floss daily, and rinse with an antimicrobial mouthwash. These habits help remove plaque, bacteria, and food particles that can contribute to dental issues.
- Moderation is Key: Enjoy sugary, acidic, sticky, and starchy foods in moderation. Limit consumption and try to have them as part of a meal rather than as standalone snacks. Rinse your mouth with water afterward to help neutralize acids and reduce the risk of tooth decay.
- Choose Teeth-Friendly Alternatives: When craving something sweet, opt for healthier alternatives like fresh fruits, sugar-free gum, or dark chocolate with higher cocoa content. These options are less likely to contribute to dental problems.
- Visit Your Dentist Regularly: Regular dental check-ups are essential for maintaining oral health. Your dentist can detect any issues early on, provide professional cleanings, and offer guidance on maintaining a healthy smile.
Proper nutrition plays a significant role in maintaining healthy teeth and gums. By incorporating foods rich in essential nutrients like calcium, vitamin D, vitamin C, and antioxidants into your diet, you can support optimal dental health.
Remember to choose teeth-friendly foods such as crunchy fruits and vegetables, dairy products, leafy greens, nuts, seeds, and green tea. Alongside regular oral hygiene practices, a balanced diet will help prevent tooth decay, gum disease, and other oral health issues, leading to a beautiful smile.
Want to learn more about nutrition and dental health? Visit Kellyville Smile today!


This week a friend on Facebook posted that her daughter requested pink cupcakes for her birthday and asked for our best ideas because she wanted to do 3 different flavors. My suggestion was beet chocolate, and she could use the beet water to color the frosting pink. She liked the idea and asked for my recipe. Since my recipe is a fifteen-year-old magazine clipping, I turned to Google to see if it was published online. I thought I’d cross-post what I found here as well.
First, here is the recipe. It also appears to have been posted to allrecipes.com by the original recipe author Vermadel Kirby of Milford, Delaware, but all links to it get redirected to a different recipe– perhaps because in search for an online version, I also came across her obit… Verdamel sounded like an interesting lady. RIP Mrs. Kirby, and thank you for a wonderful cake recipe I’ve used for years.
This recipe is very forgiving with the beets; I’ve used diced or shredded cooked beets as well, but I recommend sticking with pureed if you’re going for the classic moist cake texture (and hidden veges). Also, the language of my clipping called for 4 one-ounce squares of semisweet chocolate, chopped. I would use a chocolate bar when I couldn’t find the semisweet baking chocolate squares, and eventually wised up and opted to skip the effort of chopping by weighing out semisweet chocolate chips instead.
My primary downfall relating to this cake recipe—despite years of experience with it&mdashis that I never seem to wait long enough for it to cool before flipping it out of my bundt pan, which means my cake is rarely pretty. Sorry, Vermadel! When that happens I go the extra step of sprinkling on powdered sugar too early as well for a nice moldy look to top it off, ha.
For cupcakes, I usually bake them about 30 minutes. For pink cupcake frosting, I use a (currently misplaced) nondairy buttercream-type recipe and use beet water instead of the milk/liquid for mixing, and it has come out a lovely baby pink. (I also use beet water to color my daughter’s homemade play dough pink.)


Eat, Sleep, Dream, Repeat April 14 2015
Diet and lifestyle is extremely important when it comes to nourishing healthy sleep patterns. Not only does adequate sleep allow the mind and body to recover, but it can contribute to energy levels, productivity and food choices. Here are my top diet tips to ensure a peaceful and fulfilling slumber.
Break the Fast
Kick starting the day with a healthy, nutrient dense breakfast can assist with boosting energy levels and firing up the metabolism. A sustaining breakfast can also prevent overeating throughout the day.
Decrease the caffeine
It’s a no brainer that caffeine can have a dramatic impact on our sleeping patterns. But this isn’t the only reason we should be mindful of our caffeine intake. Excess intake of caffeine can potentially lead to increased blood pressure, dehydration, interrupted sleep as well as irritability. Cap the cappuccinos to no more than 3 a day and be mindful of the caffeine content in tea and diet/soft drink also.
Cut out the processed sugar
Processed foods with a high sugar content can cause major upset to our blood glucose levels, energy and sleeping patterns. As we consume these highly processed substances, our blood sugar levels spike & consequently drop once it has been absorbed by the body. This can lead to a number of undesirable health consequences such as fat accumulation, mood swings, interrupted sleep and irritability. Remove processed foods out of your daily intake and replace with whole and natural food sources as often as possible.
Light meal before sleep
For many of us, our evening meal is the largest meal of the day. This however, can be avoided by ensuring we eat our largest meals at the beginning of the day and have a gradual decrease in meal size as the day progresses. Having a large meal before bed can cause our digestive system to go into overdrive and as a consequence delay the onset of sleep and cause disruption.
Berry Dream Bowl
- 1 banana
- 1 cup frozen raspberries
- ¼ ripe avocado
- 2TBS coconut yoghurt
- ½ cup almond milk
- Chia seeds and extra raspberries to top with
Blend all of the ingredients until smooth. Pour into a bowl and top with extra frozen raspberries and chia seeds.
A dreamy and nourishing way to begin the day.
By Bannie Williams, The Healthy Ingredient.


Bright ruby red in colour, an aroma laden with hints of violets and fruity notes of cherries, raspberries, blueberries and aromatic herbs. Well-balanced on the palate, with slender tannins that are never overwhelming. A convivial wine, “King of the table” thanks to its agile, full-bodied nature and sweetish freshness. Its versatility makes it suitable for serving with meat, vegetables and even fish.
a generous accompaniment for grilled meats such as mutton, and aubergine parmigiana. It breaks the mould as a red wine as it is also perfect served with blue fish and flavoursome fish soups such as “Caciucco”.


Welcome to A & H African and Jamaican
A H AFRICAN AND JAMAICAN
Here at A H African and Jamaican Restaurant we serve Meat Pie, Fried Plantains, Dumplings, Curry Shrimp, Beef Short Ribs, and more! Find us on Blackwood Clementon Rd in Lindenwold, New Jersey! Order online for carryout or delivery!
|Mon - Sat:||11:00 AM - 9:00 PM|
|Sun:||11:00 AM - 6:00 PM|


FATTORIA IL POGGIO – MONTECARLO
This is a more ‘relaxed’ way of wine tasting and can partake in more of a ‘meal’
Ken and I sat under the trees in the shade and ordered the cold lunch. We paid €20 each for the cold lunch which consisted of prosciutto, salami, cheese, homemade crostini, olives, pickles and crusty bread to try their olive oil etc., Homemade almond fresh biscuits (not the teeth breaking version you so often buy in packets!) to dip into the Vin Santo – everything was delicious. They cater for vegetarians and gluten free as well, so if you fall into either of these categories – you are not excluded!!!. The price included the wine tasting which consisted of 3 whites and 3 reds, dessert wine and grappa!
They also have a hot lunch menu if you would like to make it your main meal of the day. I should point out that the cold lunch was very generous and we didn’t eat again in the evening! No-one fussed over us or pressurised us to buy the wine. It was perfectly relaxed. The wines are sensibly priced and if you wish to buy them, you pay for them with your meal after you have eaten at the Cantina. www.fattoriailpoggio.net
FATTORIA DI FUBBIANO.
There are many places to experience wine tasting, and only a few kilometres from Lucca lies the FATTORIA DI FUBBIANO. The Fubbiano farm boasts a panoramic view of its 45 hectares of vineyards, olive groves and woodland. The estate produces 6 Colline Lucceshi D.O.C. certified wines along with a renowned ‘Supertuscan’.
For 3 generations, skilled growers have helped retain the secrets of the traditional art of winemaking, using their passion and expertise to give the Fubbiano wines their distintive character and refined quality.
Other than wine, the Fubbiana estate produces a very high quality extra virgin olive oil, which is not only known as one of the best in Tuscany and Italy, but also throughout the world. www.fattoriadifubbiano.it
The Fattorria warmly invites guests to participate in wine and oil tastings, and, of course a knowledgeable guided tour of its wine cellars. The tour take between 2-2 1/2 hours and samples the local salami and cheeses to compliment the different wines and oils.
The cost per person is €20 Euros and from previous guests reports have highly recommended the experience as being one the best they have had!


We are a family-owned and operated business. We sell wholesale millet to customers throughout North America and the world. We are producers of hulled white proso millet, whole white proso millet and whole red proso millet. All products are available from either organic or conventional farms.
All of our certifications meet the standards of a commercial processing facility and are available for verification in PDF file format. Please contact us via phone at 970-228-4633 for more information.
There are many reasons why people from all over the world choose CleanDirt Farm to meet their millet needs, but we know the main reason is because of the quality of our products. We offer a superior product in both conventional and organic millet cleaning and dehulling. CleanDirt Farm is located in Northeast Colorado, the heartland of millet production. Our premium millet comes from farmers that have been long-time stewards of their land. Their respect and knowledge of the land and good farming practices yield fruitful, high quality millet. CleanDirt Farm is a small family-owned company, proud to offer uncompromisingly high quality millet and excellent service.