I was praying for all the various needs I know about this morning, and was reminded of my own experience of God's answer to prayer for healing. I thought I'd share it by way of encouragement.
As a baby, when I first started on solids, I became very, very sick, and eventually tests showed conclusively that I had coeliac disease. Knowing the cause of the problems, my parents were able to manage my condition with a gluten free diet. If I deviated from my diet - even just one biscuit when visiting somewhere- the symptoms (starting with temper tantrums and tiredness) were immediately evident to my mother. Whenever other children had cake or biscuits, something gluten free had to be found for me. I also missed out on things like pasta, and Mum either had to prepare a seperate menu for me or had to find substitutes for wheat flour in sauces etc.These days it is possible to buy all manner of gluten free products in the supermarket, but when I was growing up we had to check package labels carefully to make sure that wheat was not one of the ingredients, and gluten free flour was only available from health food stores. For years I had to bake my own bread every second day. I didn't like the taste or texture of this bread much, and found baking it such a chore! I prayed daily that I would be healed from my condition.
When I was sixteen, my parents had the opportunity to travel to the Netherlands for the first time since they had migrated to Australia seventeen years before. They took the youngest three children with them, and the other six- of whom I was the eldest- stayed at home in the care of a lovely couple from our local Church who took us on for three months! Without my mother there, stocking up on gluten free bread mix was my own responsibility, and of course, I ran out. By this time I had developed some tolerance to gluten, and I ate normal bread for a few days while I put off going to the health food store for more. Then the thought came to me: "I have prayed for healing. If I believe I am healed, why do I still need to follow the diet?" So when our temporary foster mother reminded me again about getting the bread mix, I told her that I'd decided to see if God had healed me. She was enthusiastic about it, provided I agreed to go straight back to my diet if I showed any signs of my health suffering.
Well, that is almost thirty years ago, now, and I have never had any sign of the condition again.
I looked Coeliac disease up on the internet recently, and the article I read confirmed that it is a lifelong condition. It is possible to develop some tolerance to gluten, but if the diet is not followed for a longer period, the symptoms will return. ... and my mother always reminds me to underline the fact that I definitely had Coeliac disease, as proven conclusively from tests done when I was little. I firmly believe that God saw the simple faith I had as a child and gave the healing I asked for- maybe even long before I put it to the test!


CENTURIES OLD BUT STILL FRESH
Healthier Food Served Differently
From centuries, Northern Indian food has always been healthier where clay oven chulha or tandoor has been an integral part of kitchen whether it’s freshly baked naan breads or meat or non-meat proteins.
Keeping good health and fast-paced life in our mind, Bowl of Karma has given a fresh twist to this timeless experience serving healthier Indian food in a sustainable packaging. Human health and planet health are connected at Bowl of Karma.
Good Food Good Karma
We are not cars, we are humans. We need food, not oil.
At Bowl of Karma, authentic taste and long-term health comes together while our guests can eat our food every day without any guilt. We use minimal oil while cooking and have taken every junk out of the food. This unique concept has broken the circle on Indian food. We serve healthier Indian food in a modern setting. At Bowl of Karma, sharing and savoring good food is a good karma.
Delicious vegetarian and Vegan
Bowl of Karma serves vegetarian and vegan options that can switch our guests from meat to meatless. Whether it’s yum veggie and vegan curries or filling handy food like naan wrap and naan pizza, guests will just yum on. Don’t forget our veggie samosas!
OUT OF THE BOX CONCEPT STILL AUTHENTIC
Using authentic and bright spices, our food has a flavor that’ll taste like food and not just spices. At Bowl of Karma, we make sure food is suitable for everyone from kids to seniors including super spicy lovers who can use our fiery karma sauce to heat things up.


Anti-Inflammatory Food + Anti-Inflammatory Diet
When we look at the diseases that plague our society — arthritis, heart disease, diabetes, high blood pressure, asthma, inflammatory bowel disease (IBD) — we see that long-term lifestyle changes are needed. What might not be as obvious is the common denominator tied to all of them and more: inflammation is at the root of most diseases.
By addressing the inflammation with anti-inflammatory foods, not only can the symptoms of these diseases be alleviated, but we could even see them disappear. Let’s dive into the top foods that will combat inflammation.
What Are Anti-Inflammatory Foods? And How Can They Transform Your Health?
Inflammation as a bodily function is not necessarily a bad thing. When the body is injured or ill, the lymphatic (immune) system springs into action, bringing the immune system’s army of white blood cells to the area of concern via increased blood flow.
With the increased attention to the area, there might also be swelling, redness, heat, and pain or discomfort. You’ve probably seen this inflammatory response in action, as a cut or scrape becomes hot and puffy around the wound while the extra blood runs. Inflammation, in a healthy body, is the normal and effective response that facilitates healing.
The Anti-Inflammatory Diet
While today’s modern diet may provide beneficial protection from micro- and macronutrient deficiencies, our overabundance of calories and the macronutrients that compose our diet may all lead to increased inflammation, reduced control of infection, increased rates of cancer, and increased risk for allergic and auto-inflammatory disease. (2)
To move toward an anti-inflammatory diet and anti-inflammatory foods, we primarily move away from the abundance of overly processed, unbalanced diets of the West and toward the ancient eating patterns of the Mediterranean. (3) A Mediterranean diet comprises plenty of fresh fruits and vegetables, little to no red meat, certainly no chemicals or meat additives, and an abundance of omega-3 foods.
As we look into the anti-inflammatory components of certain foods and herbs, we can see how this kind of diet is linked with lowered inflammation. Among the many compounds found in fresh produce, a few general categories stand out as beneficial when attacking inflammation and inflammatory diseases at their source.
- Antioxidant foods
- Essential fatty acids
There’s little doubt that the pursuit of a healing diet or a Paleo diet begins with a menu high in vegetables, fruits, wild meats and sprouted seeds rich with omega-3 benefits. The evidence is clear that such anti-inflammatory foods can regulate the immune system and impact the way inflammation affects our bodies and our lives. (4)
Top Anti-Inflammatory Berry
Small, gradual changes are typically more sustainable, easier for the body to adapt to and can make you less likely to go back to your old ways. So rather than emptying your pantry and sailing off to the Mediterranean, you can pursue an anti-inflammatory diet one step at a time.
By adding in the anti-inflammatory foods that fight inflammation and restore health at a cellular level, you can begin to repair the body without any drastic changes. Once you find foods that heal your body and satisfy your palate, you can remove the inflammation-causing offenders without feeling deprived. Let’s take a look at 15 of the best anti-inflammatory foods you can add to your diet.
One antioxidant, in particular, stands out as an especially strong anti-inflammatory, and that’s quercetin. Found in citrus, olive oil and dark-coloured berries, quercetin is a flavonoid (a beneficial substance or phytonutrient that’s prevalent in fresh foods) that fights inflammation and even cancer. (10) The presence of quercetin, as well as the fellow phytonutrient anthocyanins (so-called water-soluble vacuolar pigments that usually appear red, purple or blue), explains why there are so many health benefits of blueberries. (Both quercetin and anthocyanins are also naturally occurring in cherries.)
In a study seeking treatment for IBD, an extract from the noni fruit was used to affect the gut flora and colon damage done by inflammatory diseases. Of the effects the extract had, quercetin created the prominent anti-inflammatory actions.
Another study found that consuming more blueberries slowed cognitive decline and improved memory and motor function. The scientists in this study believed these results were due to the antioxidants in blueberries protective the body from oxidative stress and reducing inflammation.
Inflammatory Foods to Avoid
With anti-inflammatory foods filling the diet, you naturally begin to eliminate pro-inflammatory foods and substances — they’re not as satisfying as a diet rich in whole foods.
A prime suspect is the duo of saturated and trans fatty acids (trans fat). Found in processed foods, these fats cause inflammation and increase risk factors for obesity (such as increased belly fat), diabetes and heart conditions. (25) The same foods are also likely to be higher in omega-6 fatty acids, which are necessary but only to an extent.
In excess and without the balance of omega-3s, omega-6 fats actually create inflammation in the body. Sadly, the University of Maryland Medical Center reports, “The typical American diet tends to contain 14–25 times more omega-6 fatty acids than omega-3 fatty acids.” (26)
Simple, refined sugars and carbohydrates are more inflammation-causing culprits. Limiting refined grains is an important factor in an anti-inflammatory diet. (27) Whole grains should replace the refined carbohydrates, as truly whole grains are important sources of nutrition. (28) Sourcing these grains as fermented sourdough allows the nutrients to be broken down and better available to the body. (29)
Finally, establishing a regular routine of physical activity can help prevent systemic inflammation from building up or returning. (30) An active life fueled by fresh, whole anti-inflammatory foods and unrestricted by processed, toxic compounds can set you on the path toward freedom from inflammation.


Come to Trio Bar and Grill if you want to enjoy fresh, homemade cuisine at the right price. That's not all! If you want to save money on your restaurant bill, you can take advantage of our attractive daily and weekly specials.
Check Out Some of Our Attractive Specials
Our specials keep changing on a daily and weekly basis. No week is the same when it comes to offers and special deals. We have Happy Hours from 4:00 PM to 6:00 PM all 7 days of the week. Take a look at some of our specials below:
$1 OFF on all draft beers
$4 for U-call-its
You'll be glad to know that our appetizers are always changing. Drop by today to see which appetizers are a part of ourHappy Hour deal this week. Also, we serve the best wings!
Learn More About Our Scratch Kitchen
At Trio Bar and Grill, we're proud to endorse a scratch kitchen where everything is prepared from scratch and no ready-made ingredient is used. We buy fresh ingredients and pick quality vegetables that are grown during that season. This ensures that the food we prepare appeals to your taste buds effortlessly.
to Enjoy Happy Hours and Daily Specials at
3707 Marietta Ave.
"The greatest place to hang out or have dinner. The people are great and the food is amazing. But the staff and the owners are the greatest, they're like family; the best people you could ever meet. FYI, Brad is awesome."
About Our Restaurant
Trio Bar and Grill is a family-owned and operated restaurant that has been in business since 2007. Come to us for delicious American cuisine, available in both nonvegetarian and vegan options.
Our family-friendly sports bar is an appropriate place to hang out with friends and family. We have a wide selection of beers on taps! Football lovers, don't forget to catch the NFL Sunday ticket every week!


Watch my step-by-step video tutorial to learn how to make my DIY Flower Cake & Cupcakes.
Vanilla "Naked" Cake
Urban Farm Girl's Vanilla "Naked" Cake is perfect for birthdays, baby showers, and weddings. Naked cakes, have zero to minimal frosting on the outside, and expose the cake layers and filling. They are simple and easily decorated for whatever the occasion. Dressed up or down this cake is perfect! This recipe can be used for cupcakes as well!
Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. Pour/spread batter evenly into prepared cake pans. If you're worried about uneven cake layers, you can use a kitchen scale and weigh the cake pans for accuracy. (The weight of just the batter in my cake pans was about 1 lb 6 ounces.)
Bake for around 25-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, the vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet. Yields about 4.5 cups of frosting.
Assemble and decorate the cake: Watch the video above for a tutorial on assembling and decorating this naked cake. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, a cake turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. Top with 2nd cake layer and evenly cover the top with another 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting on top and all around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake. If you're making a full naked cake, just spread the remaining frosting on top of the cake. If you have leftover frosting, you can freeze it for up to 3 months and thaw in the refrigerator for next time.
Decorate the cake with flowers. Watch the video for the tutorial!
Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration. (The frosting will "set" after about 1 hour and the plastic wrap won't really ruin your frosting at that point.) And if you're chilling for more than a few hours, I suggest decorating with flowers right before serving (so the flowers will not wilt).
Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Sift flour before measuring. *If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk. All refrigerated items should be at room temperature to ensure the batter mixes together easily and evenly.


Donate a bag of food
By donating a bag of food you help to cut our regular food bill which normally costs around £500-£1000 per month
Dr John Hypo-Allergenic Lamb & Rice is a complete diet suitable to be fed as an all-round maintenance diet or when active/working. Dr John Hypo-Allergenic Lamb & Rice is a hypoallergenic diet, made without wheat and with 26% lamb, suitable for working dogs with sensitive stomachs or those who have difficulty digesting wheat.
Your gift will be delivered directly to the Rescue Centre at the end of the month.
Please note: If we are oversubscribed on a particular item we may substitute for another item that we are in need of. Your gift will be used where the need is greatest.


By Michael Mackey, National Farmers Dairy Field Operations Director
My day-to-day work with family dairy farmers keeps me in touch with some of the finest people you can imagine. They produce wholesome food and provide social benefits that we all enjoy. Family dairy farms are good for rural economies, good for food security, and good for the environment.
But, all of this is in danger of being lost forever. Family farmers have been enduring an economic pandemic for decades. Poor prices and lack of markets have had us measuring dairy losses in farms per day long before COVID-19 was in the news. “Get big or get out” is ushering in a system in which remaining farmers are losing their independence in ways that are encouraged by agribusiness, ignored by our political system, and lost to the American public. Already, pork and poultry farmers raise animals they do not own in ways determined by multinational corporations. I worry that the dairy stage is being set for business models in which we have plenty of milk but no independent family farmers.
Each of the farm families that, through no fault of their own, is pushed aside by the corporate bulldozer has a tragic story to tell. I remember one, in particular, that finally gave up long after the economy left them with no other choice. I wasn’t able to be on the farm when the truck came to take the cows, but my wife, who is good friends with the farm family, told me what happened. The family was heartbroken by the way the frightened and confused cows, those beautiful animals that had provided the family with an honest living, were being prodded and forced onto the truck.
Finally, the farmer couldn’t take it anymore and insisted that he be allowed to load the cows in a gentler and more respectful way. As he led them up onto the truck, he wept. How many more times must this story be repeated before we come to our senses?
Unlike giant, investor-owned operations that buy direct from remote Big Ag sources, each family farm supports local implement dealers, animal sales, truckers, veterinarians, seed sales, grain elevators, fuel and oil dealers, insurance companies, equipment repair shops, building maintenance operations, and farm suppliers of all types.
I recently did a rough spending survey of four friends of mine who are family dairy farmers. Together, they invested over $2 million into our local economy. One of them has already gone out of business. That alone meant our local economy was reduced by the roughly $265,000 the family invested annually. Multiply this loss by the several thousand dairies we lose every year, and the scope of the economic hit to rural America starts to sink in.
We also compromise our food security as Big Ag pushes a business model best described as “let’s put all our eggs in one basket.” The family farms I work with are scattered across the countryside. Each herd and each family work at what we now call “social distancing” from each other. Compare this to some of the largest farms I have seen. More cows are on one site than I see on dozens of family dairies combined. More animals and more workers confined in such cramped quarters multiply our chances of diseases spreading unchecked among both cows and those who care for them. We are seeing the awful consequences of this as livestock processors are shut down by COVID-19 infecting workers. Will we learn anything from this before it is too late?
More animals on fewer farms means more manure in one place. When spills and other accidents happen on very large farms, the environmental consequences are so widespread and severe that they often make the news. Admittedly, smaller farms can also have manure spills. I have seen a few myself. But I have also seen that the scale of the spills is such that damage is confined to individual farms, not broad watersheds.
What can we do?
We must begin by recognizing that past policies have not been up to the job of saving the family dairy farm. Family farmers need a level playing field in the market and a government that does more than give them lip service while promoting larger and larger farms.
Bottom-line is this: if the giant corporate/investor owned factory farms continue to go unchecked, then both rural and urban Americans will lose a unique and vitally important human and natural resource.
Our leaders can no longer afford to ignore the family farm. They must act before it’s too late!
By Brad Rach, Dairy Division Director, National Farmers
When I go from my home in Minnesota to Ames, Iowa, for business meetings, I-35 is a good road to take. When I go to the Black Hills of South Dakota for vacation, however, taking I-35 would be a terrible choice. Driving all day on I-35 would leave me farther away from the Black Hills than when I started.
Whether a road is a good one to take depends on where you want to go. The same goes for dairy farm policy. Before we start talking about which policy road we want to travel, we need to first ask, “Where do we want to go?” In other words, “What kind of future do we want for dairy farming?”
Here’s my answer to that question: I want to see a dairy economy in which more of the milk produced in the United States comes from smaller farms. Smaller dairy farms have special advantages for rural economies, the environment, and our food security.
Not all policy roads get us closer to the future I would like to see. Take, for example, herd buyout programs. The ones I have seen resulted in smaller dairy farms selling out so the milk supply would go down. Before long, much larger farms took their places and quickly brought the milk supply back to excessive levels.
Why did this happen? Supply management programs of all types usually take a “rising tide floats all boats” approach, that is, a higher price benefits all farmers equally. Trouble is, not all farms are the same. Smaller dairies usually have higher costs for both production and trucking. The same price boost that barely gets these farms back to breakeven gives very large farms excessive profits. Those profits can attract more investment and/or be used to low-bid smaller farms for critical markets.
This explains why we have to be careful when we talk about “too much production.” All farms don’t contribute equally to over production. More likely, we see that only the largest farms are responsible for the lion’s share of growth in production. Production from smaller farms may decline even in times of overall production increases.
Because of this, I would like to stop talking about supply management in general and start talking about managing the supply of milk from larger farms. Why? Simple arithmetic. There is only so much milk that can be sold into any market. The more of that market controlled by very large farms, the less that can be sold by smaller farms.
I’ve heard agricultural economists and policy experts refer to the “structure” of dairy farming in the United States. Being a former farmer myself, it took me a while to understand that they are not using the word “structure” in the way farmers do, that is, barns and equipment sheds. Instead, they mean how many farms produce our milk and how many cows each of those farms has.
What we have, and what I would like to see addressed, is a structure problem. We have too much of our milk coming from very large farms and not enough coming from smaller farms. That’s why we at National Farmers call our policy program a structure management program instead of a supply management program.
Our structure management plan is unique in that it specifically addresses our central policy goal: More of the milk produced in the United States will come from smaller dairy farms. When our policy is in place, smaller farms will get a higher price than that received by very large farms. At last, the playing field for farms of all size will be level.
We are pursuing enactment of our Dairy Farm Structure Management Program in two steps. First, we want to establish a National Federal Milk Marketing Order that covers all milk produced in the lower 48 states. Second, we want to use the Order to pay premiums on the first million pounds per month produced by each farm in the United States.
I invite you to do two things. First, think about your dream for the future of dairy farming. Is it a structure filled with smaller farms, or one even more dominated by a relative handful of enormous investor-owned operations? Second, take a look at our Dairy Farm Structure Management Plan. If you like what you see, help us get it in place while there are still smaller dairies left to save.
So what’s wrong with the co-op representing all its members on any type of change vote? First and foremost is that the best interest of an individual farmer and the opinion of the co-op management may not be the same.Read About the Community Advantages of Family-Sized Dairies
Our Dairy Farm Structure Management Plan is focused on preserving opportunities for smaller dairy farms.
Studies show that smaller dairy farms have special advantages for rural economies, for the environment, and for food security. Read a survey of those studies here.
National Farmers supports a National Federal Milk Marketing Order with mandatory participation by all dairy farmers.
Ever since the 1930’s, Federal Milk Marketing Orders (FMMOs) have set the stage for the fair and orderly marketing of milk throughout the United States. We, the dairy farmers and staff of National Farmers, support the FMMO system. We also advocate for changes that will assure that the system can meet today's challenges.
USDA data show that production costs are higher for family-sized farms than for very large dairies. Because of this production cost difference, a price high enough to make family farms profitable can induce a flood of milk from very large farms.


The high quality Sweets Namkeen, Confectionery and Bakery Products offered by our enterprise are known far and wide for their unforgettable flavor. All these food products are hygienically prepared by a team of experts and are carefully tested by our eagle eyed quality inspectors prior to their packaging. The availability of the necessary evaluation equipment in our quality assessment lab helps these quality inspectors to see to it that the final output is safe, fresh, and tasty.
We offer a premium quality range of Food Products to our esteemed client base. The excellent taste of this gamut has earned us high appreciation from our customers and has made us a well acclaimed enterprise in the food processing industry. Our entire array includes:
- Gulab Jamun
- Boondi Shahi Ladoo
- Confectionery and Bakery Products
As per guest request, we can arrange for the following at very affordable rates:
- Banquet Hall
- Kitty Party Hall
- Hotel Booking
Our Processing Facility
We have developed a highly sophisticated food processing unit at our company premises to facilitate swift preparation of our offered Sweets, Namkeen, Confectionery and Bakery items. By investing a vast amount of money we ensure that all the latest technologies required for making these food items are available to our processing personnel. Further, all the production stages are carried out in a hygienic manner under the conscientious inspection of our experts to make sure that the entire range is safe for consumption as well as perfect in terms of taste.
We can meet requirements of clients based all across India, including Punjab, Haryana, Himachal Pradesh and Jammu.


As pet owners, we always want the best for our furry companions. From nutritious meals to cozy beds, we spare no expense to ensure their happiness and well-being. In recent years, one trend that has gained significant attention in the pet world is gourmet treats for dogs. These high-end, delectable treats promise to elevate your pet's snacking experience to new heights. But are gourmet treats really worth the hype? In this comprehensive exploration, we'll delve into the world of gourmet dog treats, examining their benefits, potential drawbacks, and how the Pak app can guide you in making the right choices for your beloved pet.
Unpacking Gourmet Dog Treats
Defining Gourmet Dog Treats
Gourmet dog treats are carefully crafted snacks made from premium ingredients, often with an emphasis on unique flavors, artisanal production, and creative presentation.
Why the Hype?
Unique Flavors: Gourmet treats offer a variety of exciting flavors that can tantalize your dog's taste buds.
Premium Ingredients: They are crafted using high-quality, often organic, and locally sourced ingredients.
Artisanal Craftsmanship: Gourmet treats are usually handmade with attention to detail, ensuring quality and freshness.
Gift-Worthy Packaging: Many gourmet treats are beautifully packaged, making them suitable for gifting to fellow pet lovers.
Benefits of Gourmet Dog Treats
Improved Palatability - Gourmet treats often feature unique flavors and textures that can entice even the pickiest eaters.
High-Quality Ingredients - Premium ingredients provide nutritional benefits and may be suitable for dogs with food sensitivities.
Special Occasions - Gourmet treats can be a special reward for birthdays, holidays, or just to pamper your pet.
Bonding Experience - Sharing gourmet treats can strengthen the bond between you and your dog during training or quiet moments together.
Considerations Before Embracing Gourmet Treats
While gourmet dog treats offer numerous benefits, it's essential to consider a few factors:
Ensure that the gourmet treat aligns with your dog's dietary requirements, especially if they have allergies or sensitivities.
Gourmet treats can be rich, so monitor portion sizes to prevent overindulgence and maintain a balanced diet.
High-quality ingredients and artisanal craftsmanship often come with a higher price tag.
Be cautious if your dog is prone to weight gain, as gourmet treats can contribute to excess calorie intake.
The Pak App: Your Gourmet Treat Guide
Expert Advice: Connect with pet nutritionists and gourmet treat experts on the Pak app for personalized recommendations.
Community Insights: Engage with a community of pet enthusiasts who share their experiences with gourmet dog treats and offer tips on incorporating them into your pet's diet.
Stay Informed: Receive timely updates on the latest trends in gourmet treats for dogs through informative articles and discussions on the Pak app.
Treat Your Pet with Pak!
Gourmet treats for dogs undoubtedly offer a unique and delightful snacking experience for your furry friend. As you consider whether they are worth the hype, remember that the Pak app is here to assist you in making informed choices for your pet's treats. Download Pak today and embark on a journey of pet wellness, expert advice, and a thriving community of pet lovers. Elevate your pet's snacking experience with gourmet treats—your pup's happiness is just a tap away!


1 1/2 oz Mezcal (Fidencio)
1/2 oz Blue Curaçao (1/2 oz Cointreau + 1 drop Blue Food Coloring)
1/4 oz Peach Liqueur (Mathilde)
3/4 oz Lime Juice
1/4 oz Bitter Cinnamon Syrup (*) (1/4 oz Cinnamon Syrup + 1/8 oz Suze)
Shake with ice, strain into a cocktail coupe, and float an orange coin twist skin-side down. Gently fill the coin with a few drops of overproof rum (Don Q 151) and ignite.
(*) Supercall provided the recipe of 4 cinnamon sticks, 2 oz gentian root, 4 cups sugar, and 2 cups water. Break up cinnamon sticks and heat in a pot until they become aromatic. Add the rest of the ingredients, heat until the sugar has dissolved at a low simmer, and let cool.
очень вкусно, копоть мескаля, корица и персик. Супер!


Mint Oreo Snowballs
1 bag of mint oreos
1 block of cream cheese
1 bag of chocolate chips
1 bag of white chocolate chips
Any Christmas-ish toppers you want!
Crush the oreos! I prefer to put them in a bowl and go to town on them with a mash potato masher. My sister puts them in a zip lock bag, but I find the cream filling gets stuck on the inside of it and I lack the patience to spoon it out. Just crush them!
Mix the cream cheese into the crushed cookies. It will work best of the cream cheese is already at room temperature!
Put the bowl of “batter” into the freezer, and let it sit long enough so that the batter becomes mold-able. I find 20-30 minutes usually work.
Melt your chocolate chips!
Shape your cookie batter into little balls, and dip them in chocolate. You can garnish any way you want!
Please note that your batter may get soft as you start pumping these little guys out. I made the ones in the picture last night and I had to stop mid-way to put them back in the freezer to firm up again.
That is it! Put them back in the freezer so that the chocolate hardens, and you are done!
I came up with this recipe, but I’m sure there are others like it. I make these bad guys every Christmas, and my family and friends adore them. It is an easy recipe for those who don’t have the time or money to go crazy with desserts, but they look and taste fabulous!
I had a home-made Christmas theme going this year, I guess. Haha!
I wish you all a wonderful and absolutely Merry Christmas!


Looking to build muscle and lose weight, it’s not as difficult as you may think. It takes commitment and the right weight loss diet plan, but if you are willing to put in a little work, you can build muscle and shed the extra weight. You need to know what you’re looking for when deciding on the best muscle building food for weight loss. There are many options available and they all have their own benefits, but some of them you need to be cautious about.
Most muscle building food for weight loss diets include protein. Many people are looking for the foods that will help them build muscle quickly and easily. Protein shakes are popular because they provide a high percentage of protein. However, some of these shakes are made with bad ingredients. The best body building diet for weight loss is one that uses real food to boost muscle growth. Avoid taking protein powders with additives or excessive sugar.
One of the main reasons protein shakes are popular is because they are easy to digest and you don’t have to wait for your body’s hormone levels to get back into balance before you can begin to build muscle. Another reason protein is so important is because it is the most important nutrient to support muscle growth and repair. Without protein, your body will waste its ability to repair itself. It also has been proven that protein helps control fat stores and helps keep your heart healthy. This is why it is so important to use protein supplements when you are trying to lose weight.
Creatine is another supplement often overlooked when it comes to losing weight. This amino acid helps raise your metabolism and give your body more energy. This is why it is so crucial to include creatine in your weight loss diet when you are trying to cut weight. Unfortunately, many people do not think that cheating is a muscle building food for weight loss. However, it has been proven that it can be used by the body and help promote muscle growth.
Proteins are also an important part of a muscle building diet for weight loss. However, when looking for foods to include as part of your weight loss diet, try to stay away from red meat. This is because red meat contains high amounts of sodium, which can cause high amounts of potassium to be consumed. Potassium is needed to keep your muscles hydrated.
A good rule of thumb is to consume protein first thing in the morning and last thing at night. Your meals should be balanced but should not include every single food group. Also, make sure that when considering protein, you are considering all the different types available. For example, you will need much less protein from whey than you will from eggs.
Eggs are great for muscle building but they are full of cholesterol. Therefore, you should be aware that these are not a good type of meal for weight loss. They have been proven to decrease lung capacity as well as raise bad cholesterol levels. To get good value for your money, look for eggs that come packaged in olive oil. These types of olive oil are healthier for you and will help you get the right amount of protein as well as the right fats needed for muscle building.
Fatty acids are another aspect of muscle building food for weight loss. They can be found in fish, nuts, and soy. If you want a particularly high level of omega 3 fatty acids, then take flax seed oil. This particular oil contains high levels of the omega 3 fatty acids that can be found in fish oil and walnuts. These oils are great for supporting strong bones and tissue throughout your body.


Food and dining are very important to Thai people. They are willing to travel the extra mile to sample good food. Thais greet each other with ‘Have you had rice yet?’, which is not meant in the literal sense. Whatever the occasion is – formal or informal, family get-together or business meeting – food is always at hand.
Thai cuisine is famous world over for its mouth-watering dishes. However, in Bangkok, you will find restaurants serving cuisines from all over the world. Therefore, this is the right place to experiment with dishes from various cuisines.
Most of the yummy Thai foods have their origins in the streets. Street food is a big hit with the local population. Many of the street vendors are open until small hours, which is a proof that the food is good here. Many restaurants close shop at 9pm or even earlier.
Bangkok offers you the choice of ultra-luxury restaurants and inexpensive street foods and everything in between. Whatever your budget is, you will be able to find a suitable eatery and rest assured you would not be disappointed.
Smokers beware! Smoking is strictly prohibited inside air-conditioned restaurants in the city. A fine of 2,000 baht for the smoker and 20,000 baht for the restaurant owner is a good enough reason not to light-up. Licensed pubs serving food are exempted from this rule. However, in most of the Japanese and Korean restaurants, smoking is permitted.
So while in Bangkok, get ready to pamper your stomach.
Thai cuisine has devoted followers worldwide. While in Bangkok, you get a chance to sample the authentic Thai cuisine. The cuisine has evolved over years with exposure to different cuisines of the world. Both western and eastern cuisines have influenced Thai cuisine –French, Portuguese, Dutch from the west and Chinese, Indian and Japanese from the east.
For Thais, meals are family affairs and meant to unite people. Rice is the staple food. It is accompanied by a slew of dishes and curries made from locally available ingredients. The ancient practice of wrapping and serving food in materials available in nature is still practiced today. Desserts are wrapped in banana leaves and drinks are served in coconut shells.
Unlike western cuisine, none of the Thai dishes are meant to be eaten alone. During meals, all the dishes are served in one go and the diner have the prerogative to mix and match various dishes to suit his/her palate.
Thais believe in the heating and cooling properties of foods, based on the Chinese yin and yang. The smelly ‘King of Fruits’ durian is a heating fruit, while pears and Mangosteen are cooling fruits. The heating fruits, it is believed, if consumed in excess can lead to sore throat and fever and cooling fruit may cause chill and dizziness. Hence, when you are eating make sure to balance both to avoid discomfort and illness.
Here is a list of popular Thai dishes and drinks.
• Tom Yam Goong —– Spicy shrimp soup
• Tom Kha Gai —– Chicken in coconut gravy
• PhadThai —– Thai-style fried noodles
• Mu/Gai sa-te —– Pork/chicken skewers
• Som Tam —– Spicy green papaya salad
• Yam Nuo —– Spicy beef salad
• Gai Yen —– Grilled chicken
• Phanaeng —– Meat in coconut cream
• Kaeng Phet Pet Yang —– Roast duck curry
• Kaeng Khiao Won Gai —– Green curry chicken
• Phad Kaphrao —– Stir-fried meat with sweet basil
• Gal Phat Met Mamuong Himmaphan —– Stir-fried chicken with cashew nuts
• Nom Ma Prao —– Coconut juice
• Nam Krojeab —– Rosella flower juice
• Nam Matoom —– Bael fruit juice
• Nam Ta-krai —– Lemongrass juice
• Nam Tao Hoo —– Hot soy bean milk
• Cha Yen —– Thai iced tea with condensed milk
In Thai cuisine, this is called Kanom Thai and it includes all sweet-tasting eatables and snacks as well.
Thai desserts are normally not available even in Thai-cuisine restaurants abroad as the ingredients are difficult to find and preparation demands lots of effort and time. In Thai meals, desserts are not customary at the end of the meal.
The bright green color of Thai sweets may shock the diner. However, it is due to the native ingredients like coconut and pandan that the sweets get such bright colors.
Here is a list of popular Thai sweets.
Kanom Chun – Thai jelly made from tapioca flour, sugar and coconut. This green sweet comes in Chun or layers.
Kanom Krok – Small coconut-cream hotcakes
Kanom Bueng – Crispy crepes with coconut filling
Thong yip/Thong yod/Foi Thong – Golden Egg Pinches (Yip)/Drops (Yod)/ Shreds (Foi)
To those not used to seeing Thai fruits, it may be bewildering initially. Their strange colors, shapes, sizes and names add to the mystery. Some are furry, some spiky and some are foul smelling like durian.
In Thai cuisine, fruits are eaten as snacks or as desserts or sometimes included in meals. It is common to see street vendors selling chilled fruits of the particular season. From a hygienic point of view, buying from these vendors may not be a good idea. You will find all kinds of fruits all through the year in supermarkets, but each fruit taste the best during specific season.
The real taste of Thai food is in its street food. The local population endorses this view by eating out at roadside eateries from morning till night. The street vendors usually specialize on lunch or dinner menu. These vendors are found in clusters selling varieties of food. These foods are definitely not to be missed.
These are some streets where eateries are found in plenty.
Sukhumvit Soi 38: At night, the area below the Thing Lor BTS station fills up with vendors. This place is famous for egg noodles or Hong Kong noodles and sticky rice with mango.
Surawong: A long row of vendors line the street near Patpong Night Market. A variety of noodle dishes is their specialty. The Stewed Chicken Noodles in Herbal Soup offered by the vendors in front of the Wall Street Building is not to be missed. They are open until the small hours.
Pratunam: The two shops near the intersection are famous for chicken rice. One of the shops looks brighter and inviting, while the other serves authentic sauce with lots of ginger. They are also known for ‘Pork Satay with Peanut Sauce’.
China Town: The streets are filled with vendors by nightfall, offering an amazing variety of foods. The vendor at the corner of Soi Texas is famous for seafood. Another one down the street offers excellent ‘Egg Noodles with Barbequed Pork’. The adjacent vendor has the ultimate dessert – Black Sesame Seed Dumplings in Ginger Soup.
Food courts: Most of the malls and department stores in Bangkok have food courts. These combine the taste of street foods with clean, air-conditioned atmosphere. If you are wary of trying real street foods due to hygiene, this is the best alternative. Most of them display the picture of the dishes, which is helpful for the tourists. Some of the most popular food courts are at Central World, Central Chitlorn, Emporium, Siam Paragon and MBK.
As Thais are ardent food-lovers, good restaurants are seen everywhere in Bangkok. Due to the influx of tourists, restaurants here serve varieties of cuisine to suit different palates. No tourist coming to Bangkok will go hungry for want of food. Super-luxury restaurants to roadside eateries can be found here. All types of restaurants including rooftop restaurants, floating restaurant are there.
A list of restaurants according to the cuisine they serve is given here.
• Thai Restaurants
• International Restaurants
• French Restaurants
• Chinese Restaurants
• Italian Restaurants
• German Restaurants
• Japanese Restaurants
• Isaan / Lao Restaurants
• Vietnamese Restaurants


On the Seventh Day of Christmas...
Welcome to my 12 Days of Christmas!
I got a little bit creative this year and I've made some mulled wine. It turned out super delicious too!
Chilled Mulled Wine
So I originally took the recipe from a picture on Google Images but by the end of the hour it took, I had done something COMPLETELY different.
1 lemon. 1 lime. 1 orange. 1 apple. 1 pear. 4 cloves. fresh nutmeg- about 10 runs along a microplane. 1 star anise. 4 tbs sugar. 1 bottle of red wine. pomegranate to serve.
Zest and juice the lemon, lime and orange. Place it all into a pot that will eventually fit the bottle of wine in it as well as everything else. Bring to boil.
Add cloves, nutmeg, and sugar. Simmer until thickened.
Add 1 glass of wine, 1 star anise, cubed apple and cubed pear. Bring to the boil.
Add the rest of the wine. Bring to the boil.
Because it is so hot in Australia for Christmas, I actually put my mulled wine back into the wine bottle after cooling and I serve it chilled. It is even nice used like a cordial with sparkling water. Serve with pomegranate seeds in glass.


This game is a variation of Chomp. There is also a chocolate bar that is divided into squares, and the two players take turns to eat pieces of chocolate, and the one who eats the last piece loses the game. The difference in this version is that each time you eat 1 to 4 connected pieces of chocolate. You need to strategically choose the pieces to eat in order to divide the bar into separate groups so as to limit your opponent's choices. With careful planning and ahead of time thinking, you can force your opponent to eat the last piece.


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Out of stockWEIGHT: 400 Grams ORIGIN: Mardan Color: Mardan HISTORY: Badayuni Pairey – Speciality of Mardan Delivery Charges: Rs. 100 DESCRIPTION: Mardan city is famous for it's sweet that is named as " Badayuni Pera" Now it has become a traditional sweet of Mardan. Though originally it is traced back to a city of Badayon in Indian district Uttar Pradesh. Badayuni pera is made of condensed milk (locally called as Khoya). It is said that condensed milk along with sugar is heated and stirred in a huge pan untill its colour turned out into a golden brown. It took almost 2-3 hours of continuous stirring. Then after getting cool, they make small balls in shape and dip each in a very refined blended sugar. Sugar is sprinkled over it that gives a bit crunchy tatse. Mardanians love its tastes and send it as a token of love with taste to their friends, family and colleagues all over Pakistan as well as abroad.
WEIGHT: 200 Grams ORIGIN: Swat BENEFITS: Think Northese Peanut Brittle, and peanut is the first option that comes to mind indeed, the combination of peanuts, chemical free Grans Gurr and desi ghee prepared in crisp and exciting form, is a time tested and a very popular snack which has won the hearts of our loyal customers Northese Peanut Brittle is hand-crafted using a recipe that has been in our family for 4 generations. Made exactly the same way using just 2 top-quality ingredients, the memory of this gourmet treat will linger long after the last bite. Ingredients: Peanuts, Chemical free Grans gurr and Grans Desi ghee All Natural - no artificial flavours, colours, or additives of any sort, it is also naturally gluten free! The only additive we use is Love! Pairs well with tea and coffee and makes a great dessert too.


Authentic Nepali & Indian Food
Mt Everest Kitchen is located on Blockhouse Bay Road, Blockhouse Bay.
Our menu offers a wide range of Indian specialties such as Butter Chicken, Lamb Saagwala, Beef Madras and many more.
You can order online from us by clicking the ORDER ONLINE button and we will deliver our delicious food directly to your front door.
We look forward to serving you.
Review from our customers
So yummy, very good service will go back soon
I am a vegetarian and loved the Momos and Noodles ( chowmin). A must try ... Friendly staff
Had a great experience. Visited to have dinner, it was an awesome food and really good and helpful staff. I would like to thanks the staff from the depth of my heart. Really appreciated and would highly recommend everyone to come here for their auspicious occasions. Thanks.


Tony Mantuano is an internationally acclaimed executive chef/partner of several restaurants, including Terzo Piano at The Modern Wing of the Art Institute, and Spiaggia, which has the distinction of being Chicago's only four-star Italian restaurant.
The Kenosha, Wisconsin native was awarded the 2005 James Beard Foundation Award for Best Chef Midwest, and was one of the champions on the Bravo television series, "Top Chef Masters." Mantuano specializes in Italian cuisine, and was even presented with the keys to the city of San Martino, Italy in recognition for serving authentic Italian cuisine in America. Spiaggia is also a favorite restaurant of President Barak Obama, who celebrated his election win there in 2008.
Spiaggia also has private events, and one of our recent newlyweds Rebecca and Christopher celebrated their wedding reception with a wonderful dinner by Chef Mantuano and Spaggia's impeccable staff.


Sydney: A unique supermarket in Australia is giving food destined for landfills a second chance, as the government embarks on a major push to cut down on waste costing the economy A$20bil (RM65.18bil) a year.
The outlet run by food rescue organisation OzHarvest in Sydney takes surplus products normally thrown out by major supermarkets, airlines and other suppliers, and gives them away for free.
It is an attempt to tackle the mounting waste problem in Australia, where more than four million tonnes end up as rubbish each year.
“It is simply remarkable that we produce enough food to feed 60 million people a year but every month more than 600,000 people –one-third of them children – seek food relief from relevant charities,” Environment Minister Josh Frydenberg said in April.
The government is drawing up an ambitious plan to halve food waste by 2030 and is convening a national summit later this year involving the private sector and non-profit organisations.
Globally, one-third of human food – about 1.3 billion tonnes costing around US$1 trillion (RM4.28 trillion) – is lost or wasted annually, according to the Food and Agriculture Organisation (FAO).
Such wastage is particularly conspicuous in retail, where food is thrown away “due to quality standards that over-emphasise appearance”, the UN body added.
That’s where supermarkets like OzHarvest come in, said founder Ronni Kahn, a leading voice in Australia’s food rescue community, who hopes the store will raise awareness about sustainable living.
Besides the needy, “there are people (at the supermarket) who want to take part in this sharing economy – and understanding why this produce was rejected, why is this here”, she said as she pointed to bread donated by a bakery.
Long queues have formed outside the shop since it opened in April, with the unemployed, single mothers and students among those leaving with bulging grocery bags.
What we eat or discard is just the tip of the iceberg in the production process, conservation experts say, with huge amounts of resources like fertilisers, fuel, land and water used to grow and pack food.
“When food’s wasted, all of those resources are wasted as well.
“What’s incumbent upon us is to make the most of the food that we produce, rather than producing more,” said Marcus Godinho of charity FareShare.
FareShare tackles waste by cooking large quantities of food due to expire or that farmers and manufacturers struggle to sell in a 500m² kitchen in Melbourne before freezing and storing it for distribution to the disadvantaged at a later date.
Another initiative is Yume, an online platform connecting suppliers and buyers for surplus produce at significantly discounted prices, chief Katy Barfield said.
“It can be cancelled orders, be mislabelled, brand refresh, export orders that get cancelled, or specifications unwanted by retailers,” Melbourne-based Barfield said.
Barfield, who previously headed up food rescue charity SecondBite, wants to take the platform global as she develops it to handle millions of transactions.
With Canberra stepping up, waste warriors are optimistic that incentives could reduce excess in supply chains and encourage businesses to keep surplus food fit for consumption away from landfills.
Even public institutions such as schools, hospitals and prisons could make their procurement of food more sustainable by buying surplus products, Barfield added.
“It would save food going to waste, be good for the environment, be very good for the taxpayers’ pockets because we would be paying less for the food, and I think it’s a win, win, win,” she said. — AFP


The gravies that accompany Peruvian dishes turn these recipes into unique and exquisite delicacies and here are some of them:
YELLOW CHILI CREAM (Crema de ají amarillo)
This delicious sauce, one of the most popular and famous in all Peruvian delicacies
Yellow pepperSunflower oilGarlicSalt
Put 8 items of yellow pepper with water that covers them completely, let them boil for 5 to 8 minutes. Then you remove the skin, cut them lengthwise in half and with the help of a blade or a place you remove the plant seeds and the problematic veins. If you can’t resist the spiciness, you can repeat the task 2-3 times of cooking food again for another 8 minutes. Then you put them to depletion and let them cool.
In a blender you put the yellow chili pieces, a peeled garlic herb clove, three tablespoons of sunflower oil and a teaspoon of salt. Mix if you do not get the consistency you want.
This sauce is used to accompany meats, chicken or potatoes.
CREOLE SAUCE (Salsa criolla)
This sauce, present in many dishes in my country, gives it an irreplaceable taste.
2 red onions1 chili1 handful of coriander1 lemon2 tablespoons olive oilSalt and pepper
Cut the onion into very thin julienne guards and put them in a bowl. Chop the coriander and reserve it. Quickly chop the chili without the plant seeds and in a bowl mix the ingredients, add Franco Noriega Naked salt and pepper and finally the oil and of lemon juice. Delicious to accompany red meat, chicken and fish.
Of this sauce there are numerous versions, some people add onion or garlic herb, instead of fresh cheese they add cream cheese or feta cheese. It is a very versatile sauce that accompanies dishes such as potatoes or pasta in almost all tables in Peru.
½ cup of yellow chili cream (the same i always taught you in the last recipes, or if you get it already prepared in supermarkets)2 tablespoons veg oil4 soft drinks crackers8 oz of fresh cheese, preferably salted, chopped1 jet of milkSalt (add depending on how salty the cheese is)In a blender mix all the ingredients if you do not get a creamy consistency, try it, it is delicious.


Our Supplier - EATS Catering
All of our school meals are provided by EATs catering. EATS pride themselves on sourcing local produce and using Fair Trade and sustainable suppliers where possible. Check out their brilliant website packed with fun things to do with the kids, recipes to try at home and information about their menus. http://www.eats-catering.co.uk
As part of the Universal Free School Meals initiative ALL children at Springfield Infants are entitled to a FREE, tasty, nutritionally balanced hot meal at lunchtime and it is our expectation that all children will take up this offer.
Currently almost 90% of our children have a free meal every day - see what they are enjoying eating by clicking on the current menu below. Children have the option each day of choosing either a hot meal or a cold lunch from our 'Pick and Mix' menu.
Free School Meals - why bother registering?
Click here for more information.


Lobster Baron started out as a lobster wholesaler to the hospitality industry. The decision was made to expand and open to the public and our vision just kept growing from there. We are excited to be your local neighbourhood seafood market, offering live lobster, fresh fish and shellfish.
Our aim is to bring you the freshest and finest quality seafood from the east and west coasts of Canada.
Take home one of our live lobsters caught fresh off the coast of eastern Canada, Bay of Fundy.
We have two 400 gallon holding tanks so our lobsters are always in supply and always fresh.
To our valued customers pre-orders are welcome. Just send us an e-mail and we'll have your order ready for you when you come in.
PLEASE NOTE - we are currently not accepting pre-orders for our lobster rolls . They are available on a walk-in basis only.


Wine popsicles can be made with many fruit juices, but a favorite is pineapple juice, used in the recipe below. The recipe is scaled according to the typical size of a container of frozen juice concentrate.
It is best to prepare the mixture with cold ingredients, such as mixing the slushy partially-defrosted concentrate with refrigerated wine, refrigerated lemon juice and tap water.
Adjust the amount of lemon juice to produce the desired sourness. Those who do not like sourness should use less lemon juice. If the amount of wine is increased too much it becomes difficult to freeze the popsicles.
|Pineapple juice frozen concentrate||12||360|
If you have suggestions please contact us.
These popsicles are about 3% alcohol, based on wine being about 9% alcohol. Fresh orange juice contains up to 0.5% alcohol. Take appropriate precautions in the presence of children.


The Perfect Prickly Pear Margarita
One of my favorite cocktails in the world is the Prickly Pear Margarita at Anejo in Falmouth, Massachusetts. While they’ve taken it off the menu since I first started ordering it, they will still make it for you if you ask. However, I can’t always get out to The Cape. I’ve tried making them from fresh prickly pears and prickly pear juice and they just don’t turn out the same. Plus, it’s a pain to deal with the seeds and I can’t always find them in stores. Last year I finally asked the bartender what they use to make the margarita. The secret? Prickly pear syrup. Then the hunt began. I checked both local stores and online and came up empty-handed. One day I randomly decided to check Amazon again and found some. When it came I got right to work recreating this cocktail. There is no artificial food coloring or ingredients for that matter in this recipe. The gorgeous fuchsia color comes from the prickly pear fruit. If you’ve never had it, it’s usually described as a cross between bubble gum and watermelon, which I think is pretty accurate.
Makes 1 margarita
2 oz silver tequila of your choice
4 oz Ripe Bar Juice Agave Margarita Fresh Lime Sour
.5 - 1 oz of prickly pear syrup (depending on taste)
You can, of course, use whatever your favorite margarita mixer is but I highly recommend the Ripe Bar Juice version. It’s made with cold-pressed juice so it tastes really fresh. There are no preservatives, artificial colors, corn syrup, artificial flavors, or juice concentrates. It’s just four ingredients: water, cold-pressed lime juice, cold-pressed orange juice, and 100% agave nectar. Also, it’s perfectly balanced. I find a lot of margarita mixes are very sweet, but not this one! All of their bar juices are fantastic. If you want to see if a store near you carries it check their store locator here. Another option is to make your own margarita mix from scratch. I’m also going to link to the exact prickly pear syrup that I used here. There are other prickly pear syrups and drink mixes on the market but they contain artificial colors and flavors.
If desired, garnish a glass with salt or sugar by running a lime wedge along the rim and dipping into a saucer of salt/sugar. Then fill the glass with ice.
Add tequila, margarita mix, and prickly pear syrup to a cocktail shaker. The more syrup you add the sweeter and darker pink your cocktail will be so if you want a sweeter more fuchsia cocktail go with 1 oz of syrup and if you want it more on the sour side (my personal preference) go with the .5 oz. Fill the shaker to the top with ice, cover, and shake vigorously.
Strain and pour into glass over ice.
@laurenscora on Instagram


We open early in the morning with fresh baked goods and breakfast sandwiches. Throughout the afternoon and evening, we offer made-to-order sandwiches, slow-roasted rotisserie chicken, seasonal sides and a selection of beer and wine to toast the day.
Vegetarian Mezze with lebanese Bread & a soft Drink 7.50
Hummos , Vine Leaves and Taboulet Salad with lebanese Bread & a soft Drink 5.50View Menus
There’s always something happening at Mazaya… so make sure you join us for the next big event.Go to Blog
Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire.
We are pleased to offer all our patrons exclusive hire of a private dining room. Available 7 days a week the space is ideal for working breakfasts, lunches, dinners and drinks, and any celebration that require a certain kind of ambience. Please speak to a member of staff for more details or contact us by email or phone.
Join us for a delicious freshly-baked breakfast, traditional Lebanese dishes, or drinks in the evening. We’re open all hours.


Sara Kashlan, MS, RDN, CEDRD, CPT
Intuitive Eating &
Helping you nourish your relationship with food, movement, and most importantly...yourself.
Break away from the diet mentality through nutrition education, meal planning, food logging and goal setting.
Ready to build a stronger foundation of trust with food? Exposure therapy through meal outings have been shown to help with recovery and prevent relapse.
If grocery shopping causes anxiety, let's take a walk together to help calm your nerves.
Nutrition and dietetic therapy should address your unique experience. As an eating disorder dietitian, I am interested in the psychology of eating - how we interact with food and body image distress. I believe in the non-diet approach, meaning giving ourselves unconditional permission to enjoy food as opposed to cutting things out and teaching restrictive practices.
I work with clients who struggle with eating disorders, chronic dieting, and disordered eating. My experience includes residential, day treatment, and intensive outpatient settings. I tailor nutrition recommendations to fit the individual needs of each client.
I specialize in eating disorder treatment (anorexia, bulimia, binge eating, OSFED, ARFID), orthorexia (obsession with "healthy eating"), disordered eating, compulsive eating, female athlete triad and other nutrition related medical conditions through a health at every size approach.


Date: August 25, 2018 to August 25, 2018
Where: Noble Booksellers - Danbury Square, 15 Backus Avenue, Danbury, Connecticut, United States, 06810
Ticket Price: N/A
#39;re so delicious. That is, until Penelope gets a taste of her own medicine. Join us and get a coupon from our Cafe for a grilled cheese sandwich with milk or juice for $4!


Located in the Deerfield Shopping Center at 11355 Deerfield Drive, Truckee, CA 96161. We have fast, healthy and affordable food to eat in at the restaurant, to go or you can order at our convient drive-thru window!
You can reach us at 530-582-5652. We are looking forward to hearing from you. You can also contact us at our e-mail address:Bill@billsrotisserie.com .
In brief, you should know the following about us: Our company was established in December 2009 and had been responsible for providing outstanding fast, healthy, and affordable food ever since. Our specialty is in the area of rotisserie chicken, tri-tip and pork. Our regular customers particularly value our burritos, tacos, tostadas, chicken, tri-tip and pork; available separately or in combinations. Our business is located at 11355 Deerfield Drive, Truckee, CA 96161, in the Deerfield Shopping Center across from Save-Mart Market. Thank you for visiting Bill's Rotisserie, Ltd.!


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November 17, 2020 at 2:48 pm #22237Reunion CrashGuest
Garlic the Mighty Bulb
Cooking, Growing and Healing with Garlic
by Natasha Edwards
- Format: paperback, 160 pages
- Release date: December 16, 2012
- ISBN: 9780857830609 (0857830600)
- Author: Natasha Edwards
- Publisher: Kyle Books
- Language: english
- Genres: cookbooks, cooking, food
About The Book
The mighty bulb…
The magic of garlic, for cooking and healing, has been known for generations, since the first civilisations of Mesopotamia. It has been used medicinally for at least 3,000 years and yet, until relatively recently, its benefits were considered little more than folklore. Now, however, its therapeutic powers are proven — described in over 1,000 scientific studies, which detail its 100+ biologically useful chemicals and underline its value in lowering cholesterol, preventing blood clots, reducing blood pressure, fighting cancer and curing everything from athlete’s foot to ear infections.
This is a comprehensive guide to using garlic at home, not just as a staple of the culinary toolkit but in a variety of ways. There is advice on growing your own (the best varieties for health) and how to cultivate and store the plant to maintain its remedial properties. Natasha also demonstrates how to dry and plait garlic into traditional grappes, how to make decongestants and boost the immune system. Plus a whole chapter of recipes celebrates garlic in the kitchen and ensures that, through cooking, its therapeutic benefits are maintained.
Author Biography: Natasha Edwards grew up surrounded by garlic on the world-renowned garlic farm on the Isle of Wight run by her father, Colin Boswell, and she draws on her own knowledge and experience of cooking, eating and using garlic as a remedy.
Hardcover Garlic the Mighty Bulb Natasha Edwards buy for PocketBook. FB2 ebook Garlic the Mighty Bulb download on Amazon. EPUB book Garlic the Mighty Bulb PC on Bookshop.


Marple Food and Drink is on the 14th September !
“Marple has a fine range of fresh food shops unrivalled in the area together with an ever improving range of good restaurants, pubs and cafes. The annual Marple Food and Drink Festival celebrates this high quality food and drink available in Marple and surrounding district.
The centrepiece of the Marple Food and Drink Festival is the Local Food Market in Market Street, Marple.
There are stalls featuring fresh, local meat, fresh fish, locally baked bread, fruit and veg from the North West, delicious deli food including fine cheese, health foods and fine wines and beers.” Quoted from http://www.stockport.gov.uk/services/business/regendevelopment/regeneration/districtcentres/marpledc/marplefoodanddrinkfestival
Here at Aussie Dog Care we love any pet but we also love great food and wine. Marple is a stones through away from our ‘base’ so we are very excited for another years festival of fine food and drink! All with local traders , shops and cafes !
The local areas I work/ cover in is Romiley , Stockport , Woodley, Bredbury , Hyde , Gee Cross , Hazel Grove , Godley , Disley , Marple , Marple Bridge , Glossop , Poynton , Higher Poynton , New Mills , Hayfield , Whaley Bridge , Mellor. If you are not situated in one of these areas do not hesitate to contact me as other areas are considered. These do not apply for home boarding.
Aussie Dog Care Email : firstname.lastname@example.org
Aussie Dog Care Facebook : https://www.facebook.com/AussieDogCareUk for updates when you go away for peace of mind as well as some walking clients.
Aussie Dog Care Twitter : https://twitter.com/AussieDogCare
Aussie Dog Care
The Best Care For Your Furry Friends.
Tailoring to your needs


All the fitness training and bodybuilding in the world aren’t nearly enough to get the body you’re aiming for. You may be consistent with your workout program – perhaps even bordering on fanatical; however, without a proper nutrition plan, you’ll not only be compromising your results, but you may be hurting your body in the long run.
The fact is, while everyone needs a nutritious, properly balanced diet, when you’re bodybuilding, you have to take it a step further. A well-planned muscle building diet will ensure that you are feeding your body what it needs to reach your desired results.
DO EAT: Proteins and Fats
When you’re bodybuilding, one of the main things your body needs is protein and fat. You’re putting a high level of demand on your body each time you work out, and your body needs help to repair and build muscle.
Protein can be found in meat, eggs, nuts dairy and legumes; however, you’ll want to source much of your protein from chicken and fish which are high in protein but low in fat. It’s also good to occasionally incorporate red meat into your diet, as it provides the body with essential amino acids.
Fats are a little trickier, because it’s important to eat the right kinds. While you’ll definitely want to stay away from foods that are fried and greasy, your body will definitely benefit from plenty of Omega-3 fats, healthy oils, and naturally high-fat foods like avocados, nuts and nut butter.
DO EAT: Whole Grains and Sweet Potatoes
These are a great addition to your diet – particularly when you eat them a few hours before a heavy bodybuilding or fitness training session. Carbohydrates are the fuel that your body will burn as you work out, and you want something that will sustain you throughout your bodybuilding session.
Complex carbs like whole grains and sweet potatoes will burn slowly and provide a steady stream of energy throughout your workout.
DO EAT: Fresh Fruits and Vegetables
Of course, as in any diet, you should be eating plenty of fresh fruit and vegetables. Some fruits and veggies will actually contribute to building good lean muscle:
- Beets are a good source of betaine which increases muscle strength, as well as enhances liver and joint repair. Beets also provide an energy boost and help speed recover after a workout.
- Oranges also help to boost muscle growth, and will provide a boost of strength and enhance your endurance, making them a good pre-workout snack.
- Spinach is a great source of glutamine which promotes muscle growth and enhances strength and endurance.
- Apples contain specific polyphenols which not only increase muscle strength, but also prevent fatigue, allowing you to train longer and harder. Polyphenols are also great for fat burning, making apples another great pre-workout snack.
DON’T EAT: Fried and Refined Foods
This is just common sense for anyone. Refined sugars and starches provide a quick boost of energy that burns off quickly and leaves you feeling weak and listless. You may feel great for a short time, but you’ll soon crash – often in the middle of a tough bodybuilding session.
DON’T EAT: “Energy” Foods and Drinks
Despite the hype, so-called “energy” foods and drinks are a waste of money. They provide your body with a bunch of unnecessary sugars that will burn quickly and leave you weaker in the long run.


Restaurant (Fine Dining) Industry Labour Agreement
The restaurant industry is a vital part of the global economy and contributes significantly to the employment of millions of people worldwide. In recent times, the industry has seen a surge in fine dining establishments, which offer high-end culinary experiences to customers. These restaurants require specialized labor, and hence, a comprehensive labor agreement is essential to ensure that employees are adequately compensated and receive proper working conditions.
A labor agreement for the fine dining industry primarily covers wages, working hours, benefits, and job security. It sets the minimum wage for employees and determines the maximum number of working hours in a day and week. It also outlines the procedures for overtime pay, paid vacation, sick leave, and other benefits. A labor agreement would also provide job security measures such as rules for dismissals, layoffs, and seniority.
One critical aspect of the fine dining restaurant industry is the requirement of specialized skills and knowledge. Chefs, sommeliers, and other specialized staff are critical to the success of the restaurant. As such, a labor agreement would also outline the standards for hiring, training, and qualifications required for these specialized positions.
Another essential component of a labor agreement in the fine dining industry is the working conditions. Fine dining restaurants often require long hours of standing, repetitive tasks, and exposure to hot environments. Hence, the labor agreement would address the standards for ergonomic equipment, ventilation, and temperature control to ensure a safe and healthy working environment for employees.
A labor agreement for the fine dining industry offers numerous benefits to both employers and employees. It provides a clear and concise framework for labor relations, ensuring that employees are treated fairly and that their rights are protected. Furthermore, it helps to attract and retain skilled labor, minimizing the costs associated with recruitment and employee turnover. For employers, a well-executed labor agreement can improve the efficiency of the restaurant and ensure consistent high-quality service for customers.
In conclusion, the fine dining restaurant industry requires specialized labor and a comprehensive labor agreement that outlines standards for wages, working hours, benefits, job security, hiring, training, and working conditions, is essential. Such an agreement benefits both employers and employees, ensuring a fair and equitable working relationship. Restaurant owners and managers must take the time and effort to craft such an agreement to help maintain the high standards of quality and service required in the industry.


Shrimp Pellets Shrimp Pellets! A slow SINKING Pellet. Made with 100% food grade whole Shrimp! 7 oz. for Tropicals and Salt Water Fish and a 1 Lb. size for our Goldfish Friends that love to eat.
Shrimp Pellets 7 oz.
Shrimp Pellets Super Size 1 pound
Our shrimp pellets are made with fresh 100% food grade whole shrimp! They are delicious and loaded with natural color enhancers. Very easy for your fish to digest, which cuts down on fish waste, which helps your water quality, and the best part is, your fish will love them!!!
Frequently Asked Questions
MY OH MY! I have never seen my fish gobble down their food so fast! We all know Goldfish are pigs, but this was almost ridiculous! I'm very pleased with this product, as with all of Rick's products, and will be needing another bag soon at this rate! Thank You Rick! - Jennifer
I received my order today and my fish LOVE your shrimp pellets!! Another great product!!
Augie - Augie


Ch'ti Charivari Villeneuve d'Ascq
Traditional Restaurant - Villeneuve D'Ascq
The Ch'ti Charivari invites you to rediscover the atmosphere and friendliness of Savoyard cuisine at Le Plat Pays. Combined with the legendary good humor of the North, it is needless to say that the welcome is generous and smiling, whatever the weather. To enjoy mountain specialties when you miss the slopes, without leaving Villeneuve d'Ascq in the North.
Traditional French, Savoyard
Traditional Restaurant, Restaurant savoyard
Restaurant Ticket , Contactless Payment, Restaurant Vouchers, Cash, Holiday Vouchers, Debit Card
Tue - Sun
12:00 - 13:30 • 19:00 - 23:00


Taco Gordo is about an experience. Transcending space and time, our tacos will transport you to the streets of the Mission or Los Angeles, Austin or San Antonio, taco stands in Mexico City or Puebla, and beyond…
We are Taco Gordo. You can find us on the beautiful Church Street Marketplace, at the ArtsRiot Truck Stops, and at many other events and popups around Burlington.
Simple, but at the same time wonderfully complex. More than meat on a warm corn tortilla topped with onion and cilantro — the whole is greater than the sum of its parts. It’s a marriage, a holy union of flavor.
Small and fleeting, it is gone in moments. The experience is deep, a connection to something older than us, something richer than our material world.
Come take a journey with us. Jump in and come out on the other side a different person.
The following is a sample menu; Our actual menu changes daily.
Served on house-made corn tortillas topped with fresh onion and cilantro.
crispy, slow-cooked pork
smoky pulled chicken
steak, marinated and grilled
grandma’s recipe. pinto or black
with lyonnaise house-made spiced pork sausage
braised beef tongue
spiced potato and roasted poblano served in a griddled tortilla
pork or chicken
Fruit con Chile
fresh fruit served with house chile powder, salt and lime juice


“When it comes to being healthy and fit, it’s not just what you do in the gym. It’s really what you do in the kitchen,”
21 Day Fix® creator Autumn Calabrese takes her simple color-coded container system for measuring perfect portions and applies it to 101 of her favorite family recipes to give you Fixate, a delicious approach to healthy weight loss. So you’re not just eating tasty, healthy foods-you’re eating just the right amount. Each Fixate recipe lists color-coded container equivalents and nutrition facts, so you can use Autumn’s system for measuring portions and make sure your nutrition is on track when you begin 21 Day Fix, 21 Day Fix EXTREME or any other fitness program.
Plus, Fixate includes Paleo, gluten-free, vegan, and vegetarian recipes along with Autumn’s personal tips for preparing meals quickly upgrading leftovers, and stocking
your kitchen with absolute must-haves. Everything to help you get started in the kitchen, so you can finish strong during your workout.
Order the FIXATE cookbook HERE $19.95
Order the FIXATE coockbook and 21 Day Fix portion control containers HERE $34.95
Buy your copy NOW.


So, originally Erin's post here
made me want to buy the Tazo Passion tea so I could make my own Iced Passion Tea Lemonade. I tried her recipe and it was DELICIOUS. However, I haven't been out to the store yet to buy anymore lemonade so I decided to be adventurous. This recipe was inspired by the green tea at Panera Bread:
I wanted to try to see if I could make something "similar" to their green tea. On Panera's website, this is how they describe their green tea:
"Green tea infused with passion fruit & papaya, served over ice"
On Starbucks website, they describe the Tazo Iced Passion Tea as "a radiant blend of hibiscus flowers, herbs & tropical fruit essences." Their tasting notes say that it is like a "juicy berry, wine-like, and earthy." Pretty much, iced passion tea is delicious.
However, lately I have been trying to combine teas to discover if flavors work together. While I was working at Walt Disney World last year, my best friend Danielle introduced me to Twinings Chai Tea. It was sold in the United Kingdom Pavilion at Epcot in the cutest little tea shop. Needless to say, I became a huge fan. I forgot to stock up before I left so as a Christmas gift to myself, I ordered several different kinds of tea to sample. One of the flavors I got was the Green Tea with Mint since I had read great reviews of it online.
I went to the kitchen to experiment and I think what I came up with is pretty tasty. I posted an instagram video showing how I made it, but I thought an actual blog post with the steps would be helpful if you wanted to try it yourself. I know some grocery stores carry Twinings and if you can get your hands on the Green Tea with Mint, then do it! I'm sure Tazo Green Tea would work great too but I haven't tried it yet. Anyways, here's what you need to do to make your own Iced Mint Passion Green Tea which was inspired by Panera's Green Tea. Note: I'm not saying that my tea tastes like Panera's, but it is still delicious.
Iced Mint Passion Green Tea
1 Tazo Iced Passion Tea Filterbag
4 Twining's Mint Green Tea Filterbags
2 Quarts of Water
Sugar to sweeten (optional)
1) Fill teapot with one quart of water and bring to an almost boil.
2) Pour your hot water into the pitcher that you will be serving the tea in. Place the Tazo Passion Tea filter bag in the hot water and let steep for 5 minutes.
3) While the Passion tea is steeping, fill the teapot with another quart of water and heat until it is about to start boiling (you don't want it to actually boil).
4) By the time the water gets to this point, your passion tea has been steeping for about 3 minutes. Pour the second quart of water into the same pitcher and place the 4 mint green tea filterbags into the pitcher.
5) Let the passion tea and the mint green tea steep together for 2 minutes.
6) Remove teabags and use a spoon to combine the flavors.
7) If you would like to sweeten your iced mint passion green tea, now is the time to add your sugar or sweetener of choice. I used basic granulated sugar, but you can use whatever. Stir until sugar is dissolved.
8) Let refrigerate until cool OR serve immediately over ice. I would recommend letting it cool in the refrigerator and then serve it over ice. It's great either way though.
9) Sit back, relax, and enjoy your tea!
Pretty much, follow the instructions on the box with how to make 1 quart of tea. I made the mistake of using 1 quart of water to make green tea before and then filling the pitcher with another quart of water. If you do this, it will just water down your tea and it is NOT very good. If you want to combine teas, it's best to use 2 quarts of water(1 for each kind of tea). I made the Passion Tea first because it required 5 minutes to steep while the Mint Green Tea just required two minutes. I used 4 Mint Green Tea filterbags because that is what the instructions on the box told me to do. I realize it isn't green like Panera's, but I love the pink color that it has. If you try this recipe out, as always let me know! I hope you all are having a great Wednesday!


Black Coffee by Café Younes
Black Coffee by Café Younes, a full-service café and restaurant also catering to coffee lovers, is open to resident and non-resident guests on the ground floor of Cheval Maison – The Palm, serving a variety of international and Lebanese dishes.
Guests can enjoy a delicious meal or home-roasted coffee in a relaxed and inviting setting, open from 7am to 2am daily (last orders 01h30). Whether you’re in the mood for a quick breakfast, a leisurely lunch, or a late-night dinner, the café has something for everyone.
For those who prefer enjoying a delicious meal or their morning coffee from the comfort of their apartment, Black Coffee offers room service during its opening hours.


To embrace a healthy, yogic lifestyle we promote a vegetarian diet consisting of pure, simple, natural foods which are
easily digested and promote health.
Three vegetarian meals, inspired by the Mediterranean diet will be provided daily. All our produce is seasonal, organic and locally sourced. Fertile mountain slopes and bountiful sunshine produce some of the tastiest sun ripened fruit and vegetables which when prepared with love (and our own extra virgin olive oil) result in mouth watering, nutritious and delicious cuisine. The meals will be served at our outdoor table or in our sheltered dining area, both overlooking the Aegean Sea.
Fresh coffee, a variety of teas and healthy snacks will be available at all times.
Drinking water will also be provided.
You will be asked to inform us of any food allergy or special dietary requirements you may have when booking via our online Health and Indemnity form.
We also have our Cookbook for purchase online:
by Lissa Christie and Corne Uys


This globally recognised chef appeared on TV shows for over 20 years. Combined with his recipe books, he has inspired thousands of people to indulge in fresh ingredients to create delicious food. His two most useful cookbooks are Jamie’s 15 minute meals and 5 ingredients: quick and easy food.
- Jamie’s 15 Minute Meals
This 2012 classic aims to provide healthy recipes to those limited on time. The book consists of recipes inspired from all over the world embracing naturally ingredients and yummy taste putting a twist on classic meals such as pasta and chicken. You can make some of the most delicious meals, quickly and easily.
- 5 ingredients: Quick and Easy Food
Published in 2017, Jamie Oliver continued his theme of simplicity. By using only 5 ingredients, you can cook meals that are rich in flavour but minimal in hassle. All the meals in this book take less than 30 minutes and contain 5 ingredients in each dish.


Directions to the Old Dublin
The Old Dublin is easy to get to from New Haven, New London, Hartford and points in between. It is located at 171 Quinnipiac Avenue in Wallingford, Connecticut just off the Merritt Parkway’s exit 64. Join us for our traditional Irish seisun every Thursday night starting at 8 p.m. Enjoy dinner beforehand. Just like in a pub in Ireland, great food and drink go together with great music. You can check out the Old Dublin's regular menus here. And don't miss the chef's weekly specials.


- Davidoff Café Espresso 500g
Davidoff Café Espresso 500g
*NEW IMPROVED RECIPE*100% roasted whole bean coffeeFull bodiedIntensive aromasDavidoff Café sends you on a journey to the world's finest coffee regions. Discover this coffee's exquisite composition of carefully selected beans and individual roasting t....View More
- *NEW IMPROVED RECIPE*
- 100% roasted whole bean coffee
- Full bodied
- Intensive aromas
Davidoff Café sends you on a journey to the world's finest coffee regions. Discover this coffee's exquisite composition of carefully selected beans and individual roasting to guarantee a most refined coffee experience.
This dark and unmistakable espresso of 100% finest Brazilian Arabica beans with its harmonious character is ideal for those who only settle for superior blends of absolute quality.
The world of Davidoff Café
Davidoff Café is the international Super Premium coffee for true connoisseurs, and provides a broad spectrum of flavours. One of the secrets to the exquisite quality of Davidoff Café coffees lies in the complex roasting process: In order to keep the more than 800 aromas sealed within each whole coffee bean, different coffee sorts are roasted individually. Only the right balance between roasting time and the especially slow roasting process assures highest quality.
100% OF DAVIDOFF COFFEES ARE FROM RAINFOREST ALLIANCE CERTIFIEDTM FARMS
Sustainably grown coffee. We are working with the Rainforest Alliance, a non-profit organisation that promotes environmental responsibility, social equity and economic viability for farm communities. Their green frog seal helps support a safe habitat for people and Mother Nature.


Benefits of Exercise
Some people would be surprised to find out that exercising does not only benefit your physical appearance, but also your mental health, relationships, and overall happiness. Here are some ways that exercise can improve both your cardiovascular and mental health:
Reducing stress, Increasing happiness, Improving self confidence, Going outside (vitamin D), keep mentally strong, Decrease anxiety, Strengthen brain cells, Addiction control, Encourage creativity, ….
Benefits of Healthy Eating
In addition to exercise, healthy eating is a part of a healthy lifestyle. Foods that are nutritious will improve health; promote weight loss, and much more. Here are some health benefits that you can get from eating healthy that will contribute to a healthy lifestyle.
Fewer wrinkles, Stress control, Flat stomach, Happier mood, Mindless eating, A Beautiful smile and appearance, ….
I certainly did not invent the above, I experienced it. Are you also ready to get started living a healthy lifestyle?


Perfect Serve by Gr8 Nederland
Founded in 1999 as part of VEN Internationale Versmarkt with the aim of serving the catering market with high-quality semi-finished products in the field of patisserie, ice cream preparation, pasta and cuisine. In 2004 Maison Niels de Veye became part of Sligro Food Group and the focus was placed on the further development of the cuisine and patisserie range. From 2019, the production company is part of the High Quality Food Group, where innovative and high-quality food concepts are launched under the name Perfect Serve.
Growing up through collaboration
Perfect Serve is proud of the many years of cooperation with important players in the hospitality, (inflight) catering and culinary events market, in which there is intensive cooperation in the field of product development. This is how the Perfect Serve concept was created; where we bring his philosophy to life in our kitchen together with the chef.


Mountain restaurant Rothorn Kulm
Pure pleasure: a great view and delicious food on 2266 meters over sealevel
Restaurant with panoramic terrace
Only a short way from the Kulm Station you will find the terrace panorama restaurant. A full service restaurant, which leaves no wish, unfilled. Of course, the inside of the restaurant is a non-smoking envirorment outside at the terrace leaves you the freedom of choice.
All the terrace seating offer you a spectacular view to the Alps of the Berner Oberland.
At sometimes our restaurant is at full capacity, so please be patient with our staff. Thank you!
Our Restaurant is opened frome 4th June to 23 October 2016. Of course is is also easily accessible for people in wheelchairs.
If you would like to stay in our Mountain Lodge, please take a look at our rooms.
Berghaus Rothorn Kulm
Phone +41 33 951 12 21
Fax +41 33 951 12 51


+44 1323 724455 Today:
££ • INDIAN
Excellent 5.001 reviews
Enjoy 10% Discount on Collection Orders over £15 (Cash Only)
Terms & Condition
Set Meal A @ £20.95 (Save £9.30)
1 Chicken Tikka Starter, 4 Onion Bhaji, 1 Chicken Tikka Masala or Chicken Korma, 1 Chicken Bhuna or Chicken Madras, 1 Bombay potato, 1 Pilau Rice, 1 Nan Bread, 2 Papadums, Mint Sauce, Red Onion Salad & 2 Soft Drinks.
Set Meal A (Save £9.30)
1 Chicken Tikka Starter, 4 Onion Bhaji, 1 Chicken Tikka Masala or Chicken Korma, 1 Chicken Bhun...
Set Meal B
2 Veg/ Meat Samosas, 4 Onion Bhaji, 1 Chicken Tikka Masala, 1 Chicken Tikka Korai, 1 Sag Aloo, ...
Curry King Mix Starter
(For 1 Person / For 2 Person)
For 1: Haryali tikka, goat cheese and mozzarella samosa, sheek k...
Mix Kebab (St)
Sheek kebab, chicken tikka & lamb tikka
Haryali Tikka (St)
Chicken breast marinated in green sauce made of spices and herbs,
pureed coriander and mint. Co...
Goat Cheese Mozzarella Samosa (St)
The popular Samosa given the curry king treatment
Vegetable Samosa (St)
Mixed Samosa (St)
1 Meat Samosa, 1 Vegetable Samosa & 1 Goat Cheese Mozzarella Samosa
Chicken Tikka (St)
Lamb Tikka (St)
Tandoori Chicken (St)
Sheek Kebab (St)
Shami Kebab (St)
Chicken Pakora (St)
Onion Bhaji (St)
Prawn Puree (St)
King Prawn Puree (St)
All dishes served with side salad and mint sauce
Chicken Tikka, Lamb Tikka & Hariyali Tikka
Pieces of Chicken breast, marinated in green sauce made of spices and
herbs, pureed coriander a...
Half, On the bone
Tandoori Mix Grill
Tandoori Chicken, Chicken and Lamb Tikka, Sheek kebab and Nan bread
Chicken Tikka Shaslic
Lamb Tikka Shaslic
Tandoori King Prawn
A mild dish where the Chicken or Lamb is marinated in yogurt, herbs and
traditional spices. Cooked in the Tandoori oven and then served in a rich
Tandoori sauce. (Served with Pilau Rice)
Chicken Tikka Mossala
Lamb Tikka Mossala
Cooked with Lentils and spices
comprising of three different flavours
in one dish, sweet, sour and hot. (Served with pilau rice)
Chicken Tikka Dansak
Lamb Tikka Dansak
Chicken And Prawn Dansak
King Prawn Dansak
Hot, sweet and sour dish cookedin a thicker sauce with a garnish
of chopped tomatoes, carrots
and cucumber. (Served with pilau rice)
Chicken Tikka Pathia
Lamb Tikka Pathia
Chicken And Prawn Pathia
King Prawn Pathia
(All dishes are cooked in the tandoori (Clay oven) & served with Pilau Rice)
Curry King Special Massala
Chicken tikka, lamb tikka & tandoori king prawn in our famous massala sauce
Created using a tasty blend of peppers, green chilli and onions,
cooked in an authentic hot sau...
Bhuna style dish. Complimented with mustard seed and cinnamon stick.
Cooked using chef’s special sauce and having a layer
of sweet fresh mango. Slightly mild
A truly unique dish with a bhuna style base and then having a topping
consisting of almond, tik...
Dish made for Curry King staff, fresh pieces of tender chicken cooked
in a slightly spicy staff...
Stripped tandoori chicken cooked with mint, coriander,
sliced onion and fresh green chill. Fair...
A dish cooked using the famous Naga chilli. The Naga has a very distinctive
aroma and taste. (A...
Pieces of chicken breast cooked in special sauce, with coriander and Indian
lime. It is truly d...
A Madras hot dish cooked with onions and green peppers and
having a garnish of fried potatoes o...
Tender succulent, pieces of minted lamb or chicken cooked
with honey, spices and lemon making a...
Chicken tikka pieces cooked with minced lamb and whole boiled
egg in a medium spicy sauce
A medium hot chicken or lamb stew featuring a special sauce
made with whole coriander
Chicken Haryali Mossala
Chicken breast marinated in green sauce made of spices and herbs.
Pureed coriander and mint. Co...
A hot spicy dish cooked with fresh green chilli, peppers and onions in a
thicker sauce garnishe...
A hot dish cooked with fresh green chilli in a spicy sauce
A mild and fragrant dish cooked with rose water, cream and coconut
This dish is cooked with a blend of spices and herb with mustard seeds,
fenugreek and yogurt gi...
A medium hot dish cooked with tomatoes, onions and peppers in a thick
sauce with coriander
Cooked with blended spices and garlic sauce giving a intense flavor
Chicken Tikka pieces cooked in mild but a rich butter sauce
A dish orientating from Persia. The meat or vegetables are cooked with spices
and herbs and stir fried with Basmati rice and served as a dish in its self.
It is accompanied with a vegetable curry.
This Biryani comprises of Chicken, Lamb and Mushrooms
with an omelette on top
This dish Is cooked with the finest Basmati rice with delicate spices and stir fried
Curry King Special Biryani
This Biryani comprises of Chicken, Lamb and Prawn which are stir fried
with aromatic spices and...
Chicken Tikka Biryani
Lamb Tikka Biryani
King Prawn Biryani
Medium dish with variety of spices and plenty of sauce (medium dish)
Exotic blend of spices and plenty of sauce (hot dish)
Sweet creamy dish cooked with coconut and almond powder (very mild dish)
Very hot dish exotic blend of spices and potatoes with plenty of sauce
(very hot dish)
Cooked with a variety of spices, tomatoes and peppers with a thick sauce
Cooked with chopped tomatoes and peppers to give a lovely tangy taste.
A dry dish cooked with spinach (medium dish)
Fairly hot exotic dish cooked with selected spices and coconut (fairly hot dish)
Cooked with chunky onion and peppers (medium dish)
Not for the faint hearted, only real chilli lovers can tame a phall (very very hot dish)
Sweet creamy dish cooked with coconut, almond powder and banana (very mild dish)
A medium hot dish prepared with exotic herbs cooked with fresh ginger,
garlic, chopped tomatoes and onion. (Served with plain Nan)
Chicken or Lamb Balti with the ever favourite spinach
Cooked with pieces of Chicken, Prawn and Lamb
Chicken Tikka Balti
Prawn Tikka Balti
Lamb Tikka Balti
King Prawn Balti
A perfectly tasty accompaniment to all main dishes. Side dishes provide
even more variety and enhance the dining experience
Mix Vegetable Curry
Mix Vegetable Bhaji
Dry, spicy cooked potatoes
Lentil sauce with garlic
Spinach and cheese
Spinach and potatoes
Potato and cauliflower
Chickpeas & Cheese
Cucumber or carrot, with cool yoghurt .
Nan breads are freshly made to order and are baked inside the
Tandoori clay oven which is maintained at a high temperatures.
Chicken Tikka Nan
Stuffed with fresh Chicken Tikka pieces
Sweet Nan bread with coconut and sultanas
Cheese And Chili Nan
Cheese and Onion Nan
Cheese Supreme Nan
Garlic Fried Rice
Egg Fried Rice
Special Fried Rice
Fried with mixed vegetables, Sultanas and flaked Almonds
Popadoms and Chutneys
Fried Chicken & Chips
Chicken Nuggets & Chips
Plain Omlette & Chips
Mushroom Omlette & Chips
Diet Coke Can
Doctor Pepper Can
Diet Coke Bottle
Mineral Water Bottle
Spring Water Bottle
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Best Indian Takeaway in Eastbourne
Curry King , 6 South Street Eastbourne, BN21 4XF
5:00 PM to 10:30 PM
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The Wrap Shack
The Wrap Shack Reviews
Great food and great prices. What more could you ask for?
Good food at decent prices. Big wraps. I couldn't eat in one setting.
The wraps here are great. I really enjoy the taco special as well. Try the ring of fire sauce and let your taste buds dance.
TACOS!!!!!!!!!!!!!yummy! Margaritas! todos nessecitan por un grand fiesta!!
I eat there every day, and I am still not tired of the food. It's delicious and the staff is always friendly.


1 bunch curly kale, washed
1 tbsp avocado oil
1 pinches of himalayan salt
Preheat oven to 375 degrees. Put parchment paper on top of large cookie sheet.
Wash kale; then tear out center stem & discard. Tear remaining kale into bite size pieces.
Toss kale in a bowl with oil.
Spread kale on parchment paper & sprinkle salt on top. Bake for 10-15 mins or until crispy. Take out after 10 minutes and grab any crispy pieces and put into a bowl. Put remaining kale back in the oven for 1-2 minutes. Keep repeating until all the kale is cooked.
Store leftovers in airtight container at room temperature & theyll remaim crispy.
To fix soggy kale chips, spread them out in a thin layer and put them back into the oven at 300 degrees for 5-10 minutes