I want to preface this post with saying that Kabab and Curry is currently my favorite restaurant. The high quality of food combined with great experiences make this restaurant a must try, but the problem is some people seem to need a little convincing to try Indian cuisine. It’s somewhat disappointing when someone is turned off by the mention of it because of their unwillingness to simply try.
Kabab and Curry is located on Transit Road between Maple and Sheridan. It’s the only tenant in a small plaza and the restaurant is able to accommodate large parties, private events and also will cater all across the area.
Whether you are new to Indian and/or Pakistani cuisine or are well versed in the selection of Naan and Vindaloo and Tandoori entrées, you will always find something properly suited for your tastes. Spice should never drive you away from the food here. The spice level can be adjusted to suit your taste from plain (no spice), mild, medium, spicy (equivalent of “hot”) and hot (“for patrons with previous experience with Indian food”). Though, I cannot properly judge how well they do really spicy as I usually stick to medium. The spice is really done well. It draws out flavor from the meats and sauces and lingers on your tongue with every bite.
I have yet to find a dish or item that was not up to the standards that I expect from this place. I have such a love for lamb, but it tends to be some of the most expensive of the carnivorous choices at any restaurant.
The Lamb Karahi is delicious, a wok of sorts which is filled with moist pieces of lamb marinated and cooked in a wonderfully thick ginger and garlic flavored sauce. Spooned over fresh basmati rice and mopped up with warm naan, this dish is rich and satisfying.
Malai Tikka is strips of juicy chicken breast marinated overnight in yogurt, sour cream, lemon and spices, then baked in the Tandoor (clay oven) until sizzling and tender. It’s served similar to Fajita style, where it comes out on a hot metal platter full of onions with a few slices of tomato and green pepper. The aroma of the dish is incredible, which can really be said for all the food at K&C. We’ve found that Malai Tikka is an excellent meal for someone who might be a little hesitant in trying this new cuisine.
Starters are worth trying. The mixed vegetable platter is our favorite. Seekh Kabab is incredible and the Papri Chaat is good for fans of chickpeas.
Of the flavored naans, the Lacha Paratha is the best. Two layers with butter in between and it has a great taste. The paneer (cheese) and garlic naans come up a bit short in terms of flavor. Plain naan is good, sometimes overcooked but remains my go-to choice.
Kabab and Curry offers 3 buffets as well. A Monday through Friday lunch buffet from 11:30a-2:30p, a Saturday and Sunday brunch buffet from 11:30a-3:00p and a Wednesday night dinner buffet from 5:00p-9:00p.
The dinner buffet might be the best deal going. It is $12.95. Serving 9+ items, they usually have 3-4 vegetarian options as well as Tandoori Chicken and Chicken Mahkni. Their Chicken Mahkni was winner of a 2009 Golden Fork Award from Buffalo Chow. Kabab and Curry’s Kheer (rice pudding) has won the award for Best Dessert at the Taste of Buffalo 2009 and is included in the buffet as well as Galub Jamun, another dessert. Plain naan and masala tea are included.
The service has always been outstanding and Kabab and Curry is highly recommended. It always feels like I’m really treating myself when I go there. You do not even need to consider yourself the ‘adventurous’ type to visit and try the delicious food. There is something for everyone and everyone will go home happy.
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Taking the nature out. Pretty simple. The term is utilized to support whole food arguments and is quite often used incorrectly leading arguments about the science of eating healthy.
Heating food past 112 degrees denatures it. This is a fact. Right at 112 degrees proteins begin to unfold and change shape rendering structurally sensitive enzymes biologically inactive. However, even when a food is heated, it still has enzymatic activity to help you break it down. It takes a lot of heat and/or a lot of time to totally denature food. The reality is that as we process foods, they lose enzymatic activity in relation to how hot and how long they were heated. Microwaving is another way to denature food at an intense pace.
So, why does it matter? A simple explanation is that enzymes are specific proteins with specific structures that allow certain metabolic activity, digestion. Denaturing enzymes or inactivating those processes will add stress, however minor, to your body when you consume the food. Accumulation of that stress over time can lead to further problems with digestion and subsequently other more serious symptoms and dysfunctions. This does not mean that any cooking is a horrible thing, simply that we must consider it a compromise and make choices accordingly. It would be ideal to only consume fresh whole raw foods but without the time and effort put in, it is just impractical in todays culture. Making whole food choices whenever you can and using plant based digestive enzymes when you eat cooked food can be the best escape hatch to reducing the stress of digestion on your body. Thus relieving many digestive issues like bloat, IBS, heart burn, reflux, etc.
Feed your body what it needs and it will love you for it!
– Dr. Josh Carter, Contributor


The ready to bake pie crust is filled with banana pudding “gravy”, orange Starburst candy “carrots” (cut one square in 1/4) , green skittle “peas”, and banana hunks of “chicken”. Actually makes a pretty tasty dessert that you will eat for the main course. Then you will finish your backward meal with the main course of frosted cupcakes, which are actually meatloaf baked in cupcake papers, frosted with creamy mashed potatoes and topped with a cherry tomato. (The idea for the meatloaf cupcakes was inspired years ago from an issue of Family Fun magazine). Easy Peasy and so much fun!
Here’s your shopping list:
ready to roll out and bake piecrusts
- instant banana pudding (and milk if you don’t have it on hand!)
- big bag of Starburst candy (you will only use the orange so you will just have to figure out what to do with the rest)
- big bag of Skittles candy (ditto)
- hamburger, egg, breadcrumbs, seasoning – all the standard stuff for your favorite meatloaf recipe
- mashed potatoes (fix extra smooth and swirl on like frosting)
- cherry or grape tomatoes
Presentation is everything, so be sure and keep a straight face as you serve your culinary masterpiece!
photos from http://www.bigstockphoto.com/browse/category/


How to Decide on the Right Kind of Frying Pan
If you’re the type of person who loves cooking a wide range of food, then there is no doubt that you’ve used some kind of a frying pan at some point. In just about any type of cooking, you’re going to discover that there is a need for a good frying pan to cook up vegetables, meat, and all kinds of other recipes. You’re going to discover that finding the perfect frying pan will make your cooking experience much more fun.
Many people will be a little bit unsure of how to pick out the kind of frying pan that will be right for their needs. It’s common for people to feel even more unsure of what to buy when they want something that will last. Fortunately, there are just a couple of key things that will be able to help you make a solid decision about the kind of frying pans that you should be buying. You’ll be able to get a stronger understanding of how to choose the best frying pan to add to your kitchen collection once you’ve checked out the following guide.
The first thing you need to figure out is what sort of cooking you intend to do. When you’re looking to increase the amount of Asian cooking that you do, there is no doubt that looking for a great copper wok will be one of the smartest investments to make. When you have a wok that you trust, it will be very easy for you to be able to do a wide variety of cooking techniques that extend beyond stir-frying. You will also have a much easier time preparing larger quantities of food when you’re able to cook all of that food inside a wok. Of course, if you like making food that uses sauce, a wok will make cooking a whole lot easier.
Where To Start with Tools and More
You may also want to think about buying yourself some sort of quality copper frying pan. There is no question that the right kind of non-stick pan is going to make it much easier for you to be able to prepare all sorts of food. The more you’re able to learn how to use this pan effectively, the better all of your recipes will turn out.
Practical and Helpful Tips: Cookware
If you want to become a more effective and successful cook, then you’ll find that investing in a good frying pan. By spending some time to really seek out the type of pan that suits your ways of preparing food, there will be no issue with getting your standard of cooking to be much higher.


Welcome back to Paper Junkie Designs and the Thankful Thursday Blog Hop! Today is all about your favorite recipe! For those of us in the US, we just celebrated Turkey Day and boy am I stuffed! (get it? yeah yeah, it's corny. deal.)
So I would normally post my world-famous-slap-your-mama-amazing, homemade pumpkin pie recipe here, BUUUUUUUT I have something MUCH more flavorful and interesting and oh-so-yummy that you KNOW you are going to want to try. Yes, I made it up. Yes, it's delicious and yes, you know you are going to gain about 45 lbs when you eat it, but you also know that you're going to be running to the store and getting the ingredients next time you grocery shop. The recipe will be at the very end of the blog. I know, I know- what's better than pumpkin pie? You'll see...
Anyhoo- Jenny has "cooked up" (ha! I made another funny!!) another great blog hop for us and it's about our favorite recipes- I, naturally, have made a recipe holder. I have never had one! (do you believe that?) I usually work out of cook books until I memorize a recipe.
So, If you've come over from Jenny's blog, AWESOME! you're in the right place. If you're here independently, I'm thrilled to have you but you'll have more fun if you start at Jenny's HERE. From my blog, you're going on to the very talented Sandra Here
Oh, and as always, Jenny has candy! She's giving away 25 free Jaded Blossom clear bags that are 6 1/2 x 3 x 2 and they look cool as crap for either gift bags, or even doing a mini "paper" bag album! it just looks like the possibilities are endless with this.
Ok, so on to my project:
Yup! it's a recipe holder. I've gotten REALLY into freezer cooking lately. Between that and my crockpot, I've gained about 4 hours a week all to myself. hmmm- more crafting time perhaps? This is my project. Sorry- no video lately. I'm working on some things on the 1st through the 5th and it'll be awesome and on video then!
What you need:
4 pieces of chip board or cardboard (I recycled my large oatmeal boxes) at 3.5 x 5.5
4 12 x 12 paper- I used the Paper Studio's "classics" pad.
index cards- amount up to you.
cricut cartridge From My Kitchen
2- 1" binder rings
cover the chipboard with the paper and tacky glue.
from the top corners 1/2" down by 3/4" in, mark and punch a hole with the crop-a-dile. Repeat for all inserts and index cards. Thread together with the binder rings.
Now, are you ready for the most amazing recipe ever? (I'm making it AGAIN today!)
Red Velvet Cheesecake! (oh, yeah!)
1 boxed cake mix Red Velvet. (and the fixin's for it)
2- 8oz bricks of cream cheese- room temp.
12 oz. white chocolate meltable candies (Wilton ones are good)
1 cup of heavy whipping cream
1/3 c. sugar
1/2 t. vanilla.
In spring form pan, bake red velvet cake according to box directions until done. Use parchment paper to line the pan sides.
Once baked and cooled, put in freezer.
Once frozen, make the cheesecake- whip the cream with sugar and vanilla until whipped cream.
In separate bowl, melt the candies. add the cream cheese (* MUST be room-temperature or warmer because the candies will seize if not! Learned that lesson the hard way.) and thoroughly combine.
Fold in the whipped cream and top the frozen red velvet cake with the cheesecake mixture. place in refrigerator until chilled.
Try not to eat it all at least in one sitting.


At Enertech Energy Management Solutions, we are here to help provide you with energy efficient solutions for your home and business, from LED lighting to natural gas energy solutions and more. We want to help you make your home or business more energy efficient while saving you money and helping you contribute to a cleaner, greener environment. For more information about our services, contact Enertech Solutions today!
With the holidays right around the corner, the end of the year is sure to be a time filled with entertaining, and with entertaining comes plenty of time spent in the kitchen. Thanksgiving is almost here, so for this blog, we’ve decided to put together a small list of ways that you can be more energy efficient in the kitchen while still cooking a delicious a tasty meal for your guests and family. Read on to find out more on how you can be more energy efficient in the kitchen this Thanksgiving!
Turn the Heat Down
This may sound strange, especially considering the dropping temperatures towards the end of the year, but if you are expecting a larger amount of guests this Thanksgiving, one great way to reduce energy usage is to reduce the heat in your home. Inviting ten or more people into your home will inevitably create more heat than if a smaller group of people were gathering. Factoring in the additional heat from the kitchen, and your home is going to be noticeably warmer than usual. Reducing the heat in your home will not only save you energy, but you’ll also be far more comfortable overall.
One of the things that can save you energy in the kitchen this thanksgiving has to do with patience. With the turkey, ham, or other meat service as the centerpiece for your meal, much emphasis is put on it to ensure that it turns out just right. Because of this, we have a tendency to constantly check up on its progress while it cooks in the oven. While it’s surely better to be safe than sorry, doing this actually allows heat to escape from the oven, requiring your oven to work harder and consume more energy just to get back to the desired temperature. A great way to remedy this is to have a thorough understanding of how long the process will take, and try to avoid making frequent checks on it to ensure that it will cook quickly and not consume excess energy. Also, if your oven has an interior light, use this to your advantage and simply turn that on to check on your turkey or ham instead of opening the oven every half hour.
Another way to conserve energy this Thanksgiving has to do with cooking on your stovetop. Whether you’re using electric or natural gas energy, many people also have a tendency to cook with open pots and pans. Not only does this make cooking times take longer, it also increases energy usage. Much like how the heat escapes from the oven every time you open the oven door, cooking without lids requires your stove to work harder to cook your food. Cooking with your lids on will not only reduce the cooking times as it allows your food to cook more consistently, it will allow you to cook at lower temperatures, which will require less energy. Be sure to use the proper size of lids for your pots and pans to ensure that no heat escapes while cooking.
Don’t Just Rely On Your Oven
While many Thanksgiving food options have a tendency to revolve around using the oven or stove, there are many things that you can make using other appliances that use less energy than these appliances. Plenty of casseroles and even desserts can be made in a crock pot, from cakes and brownies to cobblers. The microwave can come in handy when cooking potatoes, stuffing, or other delicious side dishes. Your microwave and slow cooker can prove to be incredibly useful tools to you this Thanksgiving, not only making your meal preparation more energy efficient, but convenient as well.
Those are just a few ways that you can be more energy efficient this Thanksgiving. To learn more about our natural gas energy and LED lighting services, contact Enertech Energy Management Solutions today!


Thursday, February 16, 2012
Food Snapshot: DeKalb Thriftway
Tonight in the rain at DeKalb Thriftway:
- Green onion bulbs, eight of them in a package, slightly wilted, for 79 cents.
- 3 bananas
- 3 oranges
- 1/2 gallon 8th Continent original soymilk
Running clean water through the rice steamer now to clean it up after the move. Then steaming vegetables. Borrowed Salad & Greens Seasoning, Basil, Black Pepper, and Coffee from my downstairs neighbor, the cute one.
Going to steam vegetables and couscous. Was going to buy my own coffee, but this mean man who works at the DeKalb Thriftway rudely told me to leave because the store was closing. I could have taken an extra moment to grab coffee and tea, but I didn't appreciate his tone. I'll go elsewhere, but I'll go back to the DeKalb Thriftway again. Most because it's there.
My rented room has two closets. One of my closets functions as a pantry. In my pantry are: CousCous, Thai Kitchen Garlic & Vegetable Noodles (1 pack), a box of Fantastic Foods falafel mix, what's left of a 1 lb. bag of trail mix from Nuts to You (across from my office), what's left of a bag of roasted green peas from Nuts to You, what's left of a bag of oat bran pretzels from Nuts to You, nutritional yeast, sesame seeds, cornmeal, what's left of a box of Oh's cereal ($1 for a 6 oz. box at CVS), instant cream of wheat, one packet of instant oatmeal, and a jar of peanuts.
On my countertop are two leftover Fortune Cookies from 88 Kitchen, the seasonings and coffee I mentioned, what's left of a bottle of Canada Dry seltzer water, a bottle of extra virgin olive oil, and the three bananas and three oranges I bought tonight.
In my fridge are the soymilk, the asparagus, the broccoli, the green onion bulbs, what's left of a bag of spinach, what's left of a carton of white mushrooms, a small bottle of Italian dressing, and leftover soy sauce from 88 Kitchen.
What I would get from the co-op:
- rolled oats (bulk)
- more Thai Kitchen Garlic & Vegetable noodles
My favorite food discovery lately: Nuts to You. Right across the street from work, easy to visit, cheap, great selection, cheap, cheap! A pound of the most magical trail mix I've ever had for $2.29. It's soynuts (crunchy), carob chips, fat raisins, peanuts, pepitas (those little flat tear-shaped green things that remind me of pumpkin seeds only green and smaller), and sunflower seeds. I feel like a bird. A healthy, happy bird, living in winter.
I've been swallowing a tablespoon full of olive oil every day, because I remembered that I learned last winter that it keeps my skin from being dry. It does. It's amazing. Do it.


Friday, April 9, 2010
Acai - The New Superfood
Watch out blueberries, there is a new fruit in town! Açaí (ah-sigh-ee), a berry harvested in the Amazon is proving to be better tasting and more nutritious than the once before favored blueberry. Although blueberries are rich in Vitamin A, C, and E, potassium and anti-oxidants, the açaí berry is named the new superfood by most nutritionists.
With over 40 stores in Florida alone, Planet Smoothie is the leading seller of the superfood. Planet Smoothie locations serve the fruit in either a smoothie, blended with bananas and strawberries, or in an açaí bowl, blended with bananas until thick and topped with granola and bananas on top.
Jaxsonville’s Planet Smoothie owner, Sharon Colligan, said, ”acai is loaded with anti-oxidants and omegas, 3, 6, and 9. It is not only the most nutritious fruit out there, it tastes good, like chocolate.”
Indeed, the berry is a blend of a sweet fruit and a chocolaty taste. Behind the vibrant purple color, is a list that makes the fruit so unique. It has more anti-oxidants than a blueberry, amino acids, fatty acids, omegas and natural energy.
“The amount of anti-oxidants in the berry have proven to lower risk of heart disease and cancer. The omega fatty acids are suggested to promote cardiovascular and digestive track health,” said Colligan.
In 2008 a study published in the Journal of Agriculture and Food Chemistry showed the effects of açaí on the bloodstream. The study concluded that drinking açaí pulp improved the amount of antioxidants found in the bloodstream. The University of Florida conducted a study that suggested that açaí berries “contain antioxidants that destroyed cultured human cancer cells in a test tube”.
“I have never tasted anything like it. When I leave the state for vacation the first thing I miss is my açaí bowl,” said Planet Smoothie regular Janet Whooley.
What more could woman want? Açaí is a healthy and nutritious fruit and satisfies that middle of the night craving for chocolate.
Check out my video for more info: http://www.youtube.com/watch?v=1_Tggi5U2sc


Fast food causes obesity position paper
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Contains: Spinach, Carrots & Red Bell Peppers
|His & Herr's® Potato Chips|
Chocolates, roses, diamonds and now potato chips. That’s right, potato chips! Back by popular demand, HERR’S® is bringing back its Crisp ‘N Tasty “HIS” Potato Chips in time for Valentine’s Day. HIS and HERR’S® bags are available for those hard-to-buy-for loved ones.
“HIS” (Crisp ‘N Tasty) and “HERR’S®” (Rippled) mixed cases of potato chips are available for purchase on-line through Valentine’s Day, February 14.
Also available for Fathers Day "HIS" (Crisp and Tasty) starting May 23, 2007.
Made from nature’s finest potatoes, “HIS” Potato Chips are cooked in vegetable oil to create the fresh, natural taste for which Herr Foods is known.


This is a highly rated best-selling coffee grinder that your coffee-drinking mom will love! Grinding your own coffee beans means you can make your own special blend.
This highly rated coffee and spice grinder (KRUPS GX4100) has a large capacity -- grind up to 3oz of beans or spices (that's good for up to 15 cups of coffee!)! The powerful motor means less waiting time while your beans or spices grind. Check out the reviews of this best-selling coffee bean grinder and then pick one up for mom!
Buy / More Details


Costco to accept food stamps nationwide
Oct 28 02:49 PM US/Eastern
PORTLAND, Ore. (AP) - Costco Wholesale Corp. said Wednesday that it will start accepting food stamps at its warehouse clubs nationwide after testing them at stores in New York.
It's a big about-face for a retailer that has catered to bargain-hunting but affluent shoppers, and it's a sign of the grim reality facing retailers and their customers. The number of Americans relying on government food subsidies to eat recently hit a record 36 million.


NEXT SUMMER – HAVE A BOAT PARTY!
Book a semi-private or private cruise! Includes a two hour cruise on Lake Macatawa and, on calm days, out the channel to Lake Michigan. Cash bar, Karaoke and/or Narration available upon request for no extra charge. Add an additional hour for $350.
Sunday-Thursday Private Dinner Cruises 6-8 pm
Private: minimum 40 required - $50 per person. Includes dinner.
Semi-private: minimum 20 required - $50 per person. Includes dinner.
Public dinner cruises - $50 per person. Includes dinner.
Friday & Saturday Private Dinner Cruises 6-8 pm
Private: minimum 60 required - $50 per person. Includes dinner.
Semi-private: minimum 30 required - $50 per person. Includes dinner.
Public dinner cruises: $50 per person. Includes dinner.
Private Lunch Cruises - 12-2pm - Any Day
Semi-private: minimum 20 required. $40 each. Includes lunch.
Private: minimum 40 required (Saturday - minimum 60). $40 each. Includes lunch.
Public lunch cruises: no minimum. $40 per person. Includes lunch.
We specialize in: parties, weddings, rehearsal dinners, retirement parties, bridal showers, customer appreciation parties, school cruises, tour groups, etc.
Call for more info or to make reservations (click "Contact Us" link above).
Menu options for those who have already booked a private charter:
Vegetarian meal-three cheese ravioli with salad, fruit, bread sticks and dessert.Hawaiian Chicken-marinated chicken breast with Hawaiian sweet/sour glaze, sliced green peppers, carrots and pineapple served with wild rice.Barbeque Ribs-fall-off-the-bone, sweet and sassy pork ribs - BBQ style.Rotisserie Chicken-rotisserie style chicken, moist and flavorful. Infused with garlic and spices.Fried Chicken-home-style crispy deep fried chicken pieces.Savory Chicken & Wild rice Bake-served with a creamy cheese or mushroom sauce.Pork Medallions-served with a garlic mushroom sauce.Roast Beef (pot roast style or carved)-served with gravy, carrots and potatoes.Chicken Marinara- breaded chicken breast baked with Marinara sauce and Parmesan cheese, served with sweet buttery pasta.Marinated grilled chicken breasts with pineapple salsa.Chicken KievChicken Cordon Bleu- tender, breaded chicken, stuffed with ham and mozzarella cheese.Fettuccini Alfredo (with or without chicken).Baked ZitiSteak w/ mushrooms and onions (add approx. $3 per person).Carved Turkey or HamPrime Rib and Baked Salmon (available at market pricing).Sides:Wild Rice Blend, Baked Potato with Sour Cream and Butter, Mashed Potato (plain, redskin, garlic or cheese), Scalloped Potato, Dinner Rolls, Salad, Fruit Garnish.Complementary Beverages: Iced tea, Lemonade.Dessert (pick two): Chocolate-lovers cake, Carrot cake, Strawberry Shortcake, Cheese Cake.CASH BAR AVAILABLE.


Nestled in the heart of the Klein Karoo, Prince Albert beckons travelers with its quaint charm, historical allure, and a culinary scene that reflects the rich flavors of the region. From cozy cafés to fine dining establishments, the town offers a diverse array of culinary delights that celebrate local produce and traditions. Join us on a gastronomic journey through Prince Albert as we explore where to eat in this Klein Karoo gem, uncovering the culinary treasures that await those seeking a taste of authenticity and hospitality.
The Swartberg Hotel Victoria Dining Room: A Culinary Oasis
Begin your culinary adventure at The Swartberg Hotel Dining Room, an elegant establishment that marries historic ambiance with exquisite cuisine. Housed in a heritage building dating back to 1864, the dining room immerses diners in an atmosphere of old-world charm. The menu, crafted with precision and creativity, showcases the best of local produce, including succulent Karoo lamb and fresh seasonal vegetables. Indulge in dishes that are a testament to the culinary heritage of the Klein Karoo, all while enjoying the hospitality that has made The Swartberg Hotel a cherished destination.
For a taste of home-style comfort food with a creative twist, make your way to Karoo Kombuis. This charming restaurant, housed in a historic building, offers a warm and inviting atmosphere. The menu features a delightful fusion of traditional Karoo dishes and contemporary culinary innovation. From hearty potjiekos to mouthwatering bobotie, Karoo Kombuis is a celebration of flavors that pay homage to the region's culinary legacy. The attentive service and rustic charm make it a favorite among locals and visitors alike.
Gallery Café at Prince Albert Gallery
Art and cuisine converge at the Gallery Café, nestled within the Prince Albert Gallery. This unique dining experience allows patrons to savor delicious meals surrounded by local artwork. The menu, inspired by fresh, locally sourced ingredients, offers a variety of options to suit different tastes. Whether you opt for a leisurely breakfast or a candlelit dinner, the Gallery Café provides a sensory feast where artistry extends beyond the canvas and onto your plate.
Star of the Karoo
For a delightful tea room experience, visit the Star of the Karoo. This quaint establishment, housed in a historic building, invites patrons to enjoy a variety of teas, freshly baked treats, and light meals. The vintage décor and garden setting create a charming atmosphere, making it an ideal spot for a leisurely afternoon tea or a quick respite during your exploration of Prince Albert.
Conclude your culinary tour at Karoo Kitchen, a restaurant that embodies the spirit of culinary creativity in the heart of Prince Albert. Known for its innovative dishes that blend local and international flavors, Karoo Kitchen offers a diverse menu that caters to discerning palates. The welcoming ambiance and commitment to culinary excellence make it a fitting finale to your gastronomic journey through the Klein Karoo.
The Lazy Lizard's journey began as a humble bus terminal before transforming into a vibrant curio shop and subsequently evolving into a multifaceted establishment that now includes a coffee shop and Internet café. Today, it stands not only as a culinary haven but also as an information hub for discovering the best attractions in the surrounding region of Prince Albert and securing B&B bookings. Despite its unassuming origins, the Lazy Lizard has earned a stellar reputation among locals and frequent visitors alike for its simple yet delectable menu, recognized for offering exceptional value for money and consistently high-quality dishes. Beyond the culinary experience, the Lazy Lizard maintains a welcoming atmosphere with friendly service, making it an ideal spot for those looking to catch up on emails, savor a satisfying meal, or simply unwind in comfort.
This quaint restaurant offers delicious home-cooked meals made with fresh local produce and complemented by an exclusive range of wines. Its choice menu and vibrant atmosphere offers bistro dining at its best.
Yellow House EAT
A working almond and citrus farm, this gem is one of the rare “dorpsplase” – a farm with a street address, 1.8km from the centre of town. Most of the buildings on the farm date from around 1885, the same period when Thomas Bain was busy constructing the majestic Swartberg Pass.
Yellow House EAT elevates dining in Prince Albert by presenting a culinary masterpiece on each plate, crafted from home-grown and locally sourced ingredients. The restaurant's commitment to a genuine farm-to-fork experience is evident in its seasonal menu, thoughtfully curated to reflect the ever-changing bounty of the farm garden. With inventive and mouth-watering options on the à la carte menu, Yellow House EAT ensures a diverse and delightful journey for every palate. In addition to their culinary prowess, the establishment boasts a pizza menu that would undoubtedly make Italians swoon. This dedication to diverse and delectable offerings solidifies Yellow House EAT as a culinary gem, where each dish is a testament to the rich flavors of the region and a celebration of the freshest ingredients Prince Albert has to offer.
Located at Swartrivier Olive Farm 4km along Kruidfontein road, Café O captivates patrons by showcasing a tempting array of delectable products available for purchase. The establishment, known for its delightful coffee, tea, cakes, fresh breads, light lunches, tapas, and tasting sessions, creates a sensory haven for those seeking culinary indulgence. The outdoor ambiance is equally enchanting, featuring a patio with a manicured garden and soothing water features. Guests can relish the culinary offerings amidst this picturesque setting while enjoying a magnificent view of the surrounding mountains.
Prince Albert's culinary landscape is a harmonious blend of tradition, creativity, and hospitality. Whether you're savoring Karoo lamb at The Swartberg Hotel Dining Room or experiencing the art-inspired cuisine at Gallery Café, each dining establishment contributes to the rich tapestry of flavors that defines this Klein Karoo town. As you embark on a gastronomic adventure through Prince Albert, prepare to be captivated by the diverse tastes and warm hospitality that make dining in the Klein Karoo an unforgettable experience.


Do you want to dine at the best restaurants in Ibiza? Would you like to discover the hidden corners of the island that offer better food for tourists? You do not know what restaurants to better service and better product quality are on the island are?
Do not worry. We are aware of the great gastronomic offer that Ibiza offers all tourists and is why so we have a table reservation service for our customers relaxing about having to reserve tables for lunch or dinner.
Contact us, tell us how many you are, where you want dinner and we’ll call the restaurant to make the reservation. Solicítanoslo through firstname.lastname@example.org.


Some days it may seem impossible to find the time to plan, shop, and cook healthy meals for your family, but it can be easier than you think. Read on to learn more about the benefits of meal planning and shopping for local and organic food.
What are the Benefits to Meal Planning?
Why Should We Buy Local?
There really is a ton of information on the internet to help you become an expert meal planner! Find planners, recipes, meal plans and even blogs and ideas from people that have got this down to a science. Once you are organized and have a routine, you will find you have more time, healthier eating habits and less stress. Good Luck, you can do it!
Monday & Wednesday
9:30 am - 6:00 pm
8:00 am - 1:00 pm
Every Other Saturday
8:30 am – 12:30 pm
10125 Crosstown Circle, Suite 115
Eden Prairie, MN 55344


it comes out to 3/4 to a 1 cup of crushed ice
4 apricots -remove the pits
3 to 4 table spoons of sugar depending on how sweet you like it
1/2 to 3/4 cup of milk, you can use water if you want
here are the modifications I have tried.
replace the sugar with agave, you can use less as well but its up to you
half a peach, half a banana, 2 apricots
1 banana and 2 tablespoons of hot cocoa mix


Crostini are one of my very favorite appetizers to put together. Italian for “little toasts”, crostini is just a fancy name for crusty bread slices that have been brushed with oil and baked until golden brown. These crunchy, hand-held appetizers can be topped with a myriad of different, delicious things, without much effort. My apricot, burrata and prosciutto combo is pretty stellar, I have to say. You get a tangy sweetness from the apricot jam, the buttery creaminess from the burrata, and the salty bite from the prosciutto, resulting in the perfect bite!
If you’ve never had burrata, you MUST find this ASAP! Burrata means “buttered” in Italian. At first glance, burrata resembles a ball of mozzarella. But once you cut the burrata open, it has an interior that spills out, revealing soft, stringy curd and fresh cream. If you’re a lover of mozzarella, ricotta, or really anything that’s straight-up creamy, this cheese is so what you want. Imagine spreadable mozzarella cheese.
Let’s make crostini!
Preheat your oven to 400 degrees F.
Cut the crusty bread into angled slices, and spray them with extra virgin olive oil on both sides. Place the slices on a baking sheet. Bake until golden, 10-15 minutes. Turn the crostini over once during baking.
Once the crostini are cooled, spread 1 heaping teaspoon of apricot jam onto each one.
Add a tablespoon (roughly) of burrata on top of the apricot jam.
Top each crostino with 1/2 a slice of proscuitto.
To finish them off, crack some black pepper over the top, and serve!
- 16¼-inch-thick baguette slices
- Extra-virgin olive oil
- 16 teaspoons apricot jam
- 16 tablespoons burrata cheese (about 8 ounces)
- 8 slices of prosciutto ham, sliced in half
- Freshly ground black pepper
- Preheat your oven to 400 degrees F.
- Cut the baguette into 16 angled slices, and spray them with extra virgin olive oil on both sides. Place the bread slices onto a baking sheet. Bake until golden, 10-15 minutes. Turn the crostini over once during baking.
- Once the crostini are cooled, spread 1 heaping teaspoon of apricot jam onto each slice.
- Add a tablespoon (roughly) of burrata on top of the apricot jam.
- Top each crostino with ½ a slice of prosciutto.
- Sprinkle the top of each crostini with freshly cracked black pepper, and serve.


Why do you think people choose to pursue a certificate in public health nutrition? Because of the importance the field plays in presently.
In individual welfare, nutritional status is an essential determinant of health. The concept helps us evaluate and change health status by changing food habits. It focuses on the diet requirements of groups and populations. Also, it helps avoid disease and promotes long healthy life.
Public health helps us:
- eliminate disease
- prolong life
- promote health
- improve the quality of life of populations
It includes every activity, condition, and process that allows populations to stay healthy. It is why public health nutrition programs focus on improving the entire system. They do not focus on eliminating one isolated issue.
This post will discuss the importance and scope of this field. We will also look into how pursuing a certificate in public health nutrition can be beneficial.
Who is a Public Health Nutritionist?
Before we find out who is a public health nutritionist, let’s explore what public health nutrition is.
Public health nutritionists develop nutritional health and spread awareness of the same. They achieve this through various means. It includes, but is not limited to,
- Health services
- Policy advocacy
- Public health nutrition programs
- Nutritional and diet guidance
Now, let’s find out who is a public health nutritionist.
A public health nutritionist understands the importance of nutrition, diet, and public health. These experts work to improve the nutrition habits of populations. They are not focused on one or more clients who acquire their services. But they look after the nutritional health of a community.
Hence, critical factors of public health nutrition programs are:
- Find the nutritional gap in a community and remedy it
- Create a plan to eliminate nutritional gaps and improve health markers
- Offer education to the community to improve nutrition intake in future generations
- Create policies and programs that enhance the nutrition of populations
- Create plans according to cost, requirements, and cultural boundaries
A person in public health nutrition job works in a range of fields. For example, they may:
- Help in hunger prevention
- Monitor nutritional programs
- Offer healthy meals for complete health
What Is the Scope of Public Health Nutrition?
Public health nutrition is a field that focuses on the nutrition gaps of the masses. Vitamin deficiency, anemia, iodine deficiency, etc., are some examples. Therefore, the scope of jobs in public health nutrition includes the following:
With a certificate in public health nutrition, you can work with industry leaders. UNICEF, PHFI, WHO, and other public health organizations are some potential employers.
- You can start your own NGO unit to help the masses fill the nutritional gap.
- You can get public health nutrition jobs in an NGO or similar organizations.
- You can pursue your public health nutrition career as a regulatory affairs specialist.
- Professionals with a certificate in public health nutrition can influence policymaking.
Why is Public Health Nutrition Important?
Professionals in public health nutrition intertwine communication, diet, nutrition, health, and behavioral strategies. They find a relationship between health and food to strike a balance in markers affecting them. Community beliefs, public health status, and traditional boundaries are some examples.
Check why professionals with jobs in public health nutrition are essential:
- Professionals with a career in public health nutrition help bring multidisciplinary factors together. It includes,
- changing the environment of food preparation
- improving food choices
- implementing policies related to nutritional health
- These individuals often develop a vision of a healthier community. This vision strategically changes public health motives in the long term.
- Public health nutritionists also find different responses from communities towards nutrition. They use it to create a plan that approaches nutrition and food in an organized and relational manner. For example, understanding the food needs of a community based on their storage facility, cooking conditions, food taste according to traditional recipes, etc.
- Public health nutritionists often profoundly understand individuals and communities’ behavioral and social markers to find factors that prevent the community from following a particular health regimen.
- Finally, professionals with a certificate in public health nutrition help improve the quality of life and lifespan of communities by helping them prevent disease and enhance energy levels in the body.
Why Pursue a Certificate in Public Health Nutrition?
How to become a public health nurse?
Why complete a certificate in public health nutrition?
If you are wondering why you should complete a certificate in public health nutrition, then here’s why:
- With a certificate in public health nutrition, you would be able to understand the concepts and principles of the field.
- You can understand nutritional epidemiology along with its use in research and development.
- As a public health nutrition expert, you would find issues in food security at a global level. It will help you eliminate challenges concerning health and nutrition.
- You would find local, national, and international insights to track malnutrition and poor nutrition markers.
Certificate in Public Health by Texila American University (TAU)
Completing a certificate in public health from TAU will help you understand community nutrition on a global scale. You can develop and hone your skills in creating and evaluating a public health nutrition program. These programs allow you to identify and eliminate nutritional issues that lead to malnutrition, physical illness, and mental disbalance in communities. You can create personalized plans according to the needs of different communities.
Here are some key takeaways of this certificate course:
- Ability to improve public health through better nutrition.
- Ability to use nutritional epidemiology principles in research and development.
- Creating new innovative solutions to eliminate food safety and security issues.
- Finding and promoting strategies that help stop the spread of infectious diseases.
- Using e-tools to find answers to current nutrition challenges of a community.
Once you have completed public health nutrition online certification, you can work as:
- Community planners
- Public health physicians
- Social workers
- Public health policymakers
Benefits of Pursuing Certificate in Public Health From TAU
The benefits of pursuing a certificate in public health nutrition from TAU are:
- It is a 100% online course, and you can complete your public health nutrition education online.
- You will get an accredited certification at the end of the program.
- It is possible to transfer your credits to the program if you wish to pursue MBA later on.
- You can pursue the certification and still maintain a flexible schedule.
Are you interested in promoting public health? A public health nutrition certificate might be helpful. It helps communities improve health and reduce the implications of poor nutrition.
In the field, you are not working with a small group or an individual. You are working for the welfare and health of the entire community. Therefore, it seems logical to complete a certificate in public health nutrition to understand the field.
With this course, you would truly understand the deep-rooted issues, challenges, and beliefs. It will help you improve public health.


Specialty Food Store in Loveland, OH
Find an extensive selection of high-end popcorn, jams, jellies, and other foods at Trailside Provisions. At our specialty food store in Loveland, OH, you can browse all of the best sauces, drinks, jars of honey, gift baskets, and condiments and find your perfect match. From the moment you set foot in our store, you will find an exciting array of local products you can't find anywhere else. Our staff is highly knowledgeable about all of our specialty foods and can guide you through our extensive inventory! Come see everything Trailside Provisions has to offer.


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Kagoshima is Japan's number one Wagyu producing area. Our Kagoshima Selection is from farms that have achieved unique flavor and taste through utmost quality control.
Our award-winning selection will allow you to experience the Wagyu from Kagoshima, which has won the last Wagyu Olympics. The Wagyu Olympics is held every five years in Japan. It is a competition between the different prefectures. There are nine different sectors in the Wagyu Olympics, and it assesses fat and meat quality, lineage, fertility, shape, and other aspects. All these different sectors are used to evaluate which prefecture is raising the best Wagyu in Japan.


Welcome to Montrio, one of the best restaurants in Monterey! At Montrio, we offer international and seasonal dining experiences that are sure to delight your taste buds. From our carefully crafted menus to our warm and inviting atmosphere, we strive to provide our guests with an exceptional dining experience every time they visit.
If you are looking for health dining out options or you are in the mood for a fine dining restaurant Monterey, call us for reservations.
10 Reasons Montrio is One of the Best Restaurants in Monterey
- Exceptional Cuisine:
Our culinary team at Montrio is committed to creating dishes that are not only visually stunning but also bursting with flavor. We use only the freshest and highest quality ingredients in our dishes, ensuring that each bite is a sensory delight.
- Seasonal Menus:
Our menus are designed around the seasons, so you can always expect to find new and exciting dishes on offer. From fresh spring salads to hearty winter stews, our menus are always changing to reflect the best of each season.
- International Flavors:
Our chefs draw inspiration from cuisines around the world to create dishes that are both familiar and unique. From classic French techniques to bold and spicy Asian flavors, our menu offers something for everyone.
- Exceptional Wine Selection:
Our extensive wine list has been carefully curated to complement our dishes perfectly. Whether you’re a fan of bold reds or crisp whites, our sommeliers can help you find the perfect pairing for your meal.
- Warm and Inviting Atmosphere:
At Montrio, we believe that the dining experience is about more than just the food. That’s why we’ve created a warm and inviting atmosphere that makes you feel right at home.
- Exceptional Service:
Our staff is dedicated to providing our guests with exceptional service. From the moment you walk in the door until the moment you leave, we strive to make your experience at Montrio unforgettable.
- Private Dining:
Whether you’re hosting a business lunch or a special celebration, our private dining rooms provide the perfect setting for your event. We offer a range of private dining options to suit your needs and preferences.
- Sustainable Practices:
At Montrio, we are committed to sustainability and responsible sourcing. We work with local farmers and suppliers to ensure that our ingredients are of the highest quality and sourced in an environmentally friendly way.
- Community Involvement:
We believe in giving back to our community, which is why we support local charities and organizations. When you dine at Montrio, you’re not just enjoying a delicious meal, you’re also supporting a good cause.
- Award-Winning Restaurant:
We’re proud to say that Montrio has been recognized as one of the best restaurants in Monterey and beyond. We’ve received numerous awards and accolades for our exceptional cuisine and service, and we continue to strive for excellence every day.
Make Your Reservations Today
Thank you for considering Montrio for your next dining experience. We hope this article has given you a taste of what makes us one of the best restaurants in Monterey. We invite you to join us for a meal and experience the exceptional cuisine, warm atmosphere, and exceptional service that we’re known for. Call us at 831-648-8880 to make a reservation today.


Kubba is an oriental eater that is famous for Syria, Lebanon, Jordan, Palestine and Iraq. It is somewhat different from one country to the other in terms of shape, taste and some of the methods of preparation, preparation and presentation.There are many other varieties, such as the Chinese kebab, the fried kebbe or the Nabulsian kebab, the kebab, the kambeh, the cherry, and many others. However, the kebbe is mainly made from minced meat and soft bulgur, and the kebab grains provide a very high calorie content, in addition to the amount of fat, cholesterol, carbohydrates, and a good proportion of animal proteins found in meat .
© Copyright | Qatalab 2018. All Right Reserved Developed By QWEB


Cakes 4 Occasions have a superior reputation in providing cakes for all special occasions including weddings, birthdays, anniversaries, christenings and all those wonderful and memorable occasions when care, dedication and quality to provide wonderful memories are important criteria.
Linda’s skill in crafting Wedding cakes, Birthday cakes, Christening cakes and cakes for all special occasions is renowned each cake is crafted with special care and dedication
Your special day or event requires a cake that will compliment the occasion and be remembered as being a cake that helps to make the day extra special
Whatever the occasion, weddings, birthdays, christenings, anniversaries or any other occasions, your cake can incorporate a theme, colours or flowers of your choice, there is very little limitation in what we can provide
Each cake is individually crafted and tailor-made for your marvelous day and therefore is different
Our cakes are not mass produced or from a standard brochure, we discuss your ideas and create a cake especially for you
Our wonderful home baked cakes are made from time honoured recipes using the finest ingredients.
Choose from traditional rich fruit cakes, light fruit, tropical, madeira, carrot, chocolate, plain sponge amongst our most popular range
If a friend or relative wishes to bake the cake, we will provide those wonderful finishing touches
We deliver personally to most parts of Gloucestershire Oxfordshire Warwickshire Worcestershire West Midlands
we can arrange delivery further afield in the UK if required


Finding talent remains a huge challenge for many facilities, including hospitals, long-term care homes, assisted living and retirement communities. Reviewing applications, interviewing candidates and negotiating salaries all take precious time away from your existing business obligations. It takes some trial and error to find the right company for your staffing needs.
Why Choose Our Cooks?
We are a valuable resource for finding qualified and caring Cooks professionals promptly and efficiently. We research and analyze the candidate marketplace and provide exact candidate match promptly and easily. Before you can start finding quality Cooks, we can offer you professional, qualified and reliable Cooks that are right for your needs.
We take pride in every employee! Recruitment is an essential part of our business relationship with clients. All our Cooks are screened for proper credentials, including educational and employment history checks, Vulnerable Sector Screening, Immunizations, COVID-19 vaccination, and professional references.
Our innovative, ambitious and high energy Cooks provide services to our clients in compliance with all internal policies and procedures.
What Will They Do?
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Establish and maintain positive relationships with team members and clients.
- Comply with quality assurance expectations and standards.
What Sets Us Apart?
At Accela Staff, we are:
- Open 24/7


Serving Fridays of Lent | 4-7 p.m. | Fischer Hall
Saint Anne Parish is famous throughout the area for our delicious fish dinners during Lent, including tasty, flaky fish (fried or baked), shrimp fried to perfection and complementary sides. Come to Fischer Hall to satisfy your cravings each Friday in Lent.
Please note: Desserts may be substituted when ordered for delivery.
View the menu here.
We need 160 generous volunteers EVERY WEEK to make a good fish fry.
Please download the Volunteer Sign-Up form, fill it out and bring it to church so we know you’ll be joining us for fun


A favorite snack in our home goes by many different names. Energy bites, protein bites, balls of crack……they are all accurate descriptions for these little balls of deliciousness.
I am no nutritionist, but I know these bad boys are full of protein and are the perfect way to stave of hunger during that post lunch/pre-dinner window. They are super simple to make and can be ready to be noshed on in as little as 30 minutes.
There are tons of different recipes for these but today, I am going to share the combination that I enjoy the most.
1 cup of oats (old fashioned or steel cut – uncooked)
1/2 cup of creamy peanut butter
1/3 cup of honey
2-3 tablespoons of ground flaxseed
2 tablespoons of cocoa powder
1/2 cup of chocolate chips (or the whole bag….no judgement.)
STEP 1 // Pour all of your ingredients into a bowl. (I really struggled with the spelling of the word “ingredients” just now – thank you spell check!)
STEP 2 // Mix the ingredients together. You can use a spoon or your hands. I hate the feeling of the goop in my hands so I use a spoon for this part. It is a work out at first but make sure that you get all of the peanut butter and honey mixed through out.
STEP 3 // Line a cookie sheet with aluminum foil or parchment paper.
STEP 4 // Don your disposable plastic gloves. (You can do this sans gloves but it is really messy and you will have to sprinkle water on to your hands every 2-3 balls to keep them from sticking to your hands.)
STEP 5 // Remove a portion of the mixture and roll it into a ball.
Work it girl!
Uh oh…. I spy a non-perfectly staged kitchen. GASP! I am a real human!
STEP 6 // Once all of your balls are rolled and on the cookie sheet, place it in the freezer for at least 15 minutes. If you are a more patient person, you can put them in the fridge and wait a bit longer. The idea is to get them to harden. I am an impatient person so mine always go into the freezer.
STEP 7 // Remove from the freezer (or fridge for you more patient folks) and enjoy!
I store mine in a ziplock back in the fridge. They are so easy to make and the ingredients can be adjusted to your liking. I have seen them made with chia seeds, coconuts shavings, butterscotch chips etc. They will not last long so make sure you snag a few before they get eaten up by the rest of your family!


- 1/4 cup Tahini
- 1/4 cup Lemon Juice
- 6+ Garlic Cloves
- 2 tbs Truffle Infused Olive Oil
- 1 tsp Garlic Salt
- 2 tbs Cumin
- 1 can Chick peas
- 1 tbs Truffle Spices
In a food processor, mix the tahini and the lemon juice. Next add the garlic, truffle infused olive oil, cumin, garlic salt, and truffle spices and mix.
Wash and drain the chick peas and add half to the food processor, mix, add the second half and mix again.
For truffle spices I use the Urban Accents Mushroom Truffle Hunt jar I found on Amazon.


Who we are
Covey Rise Farms is located near Husser, Louisiana in central Tangipahoa Parish and is part of the Covey Rise Sportsman’s Retreat. The Farm started growing vegetables on 10 acres in 2009 and has expanded to 50 acres for the 2013 season. Our vegetables are enjoyed at over 40 of the New Orleans area finest restaurants and by our Local Produce Club/CSA members. We grow multiple varieties of over 30 types of vegetables throughout our growing season which is year round. Our Local Produce Club/CSA runs in the spring and fall during heart of the growing season and includes both cool and warm weather crops. We grow conventionally under the direction of a retired LSU Agriculture Professor, who acts as our crop consultant. In 2012 we started nearby Chappapeela Farms which is the “coolest little duck farm in the south, raising the prettiest hogs around.”
Posted by Anne Sharp :: Monday, August 24 :: 6:43pm
September 16th will be the first delivery of our 11th produce club season. Sign ups are now open; the fields are full and we are ready for a terrific line up of vegetables for the fall. Don't miss out!!!
Read More >>


We dropped off her computer and headed to 風月 (Fugetsu), an お好み焼き (okonomiyaki) restaurant in アメ村 (Amemura - America Village). It was DE-LE-JUSS. I'll let the pictures tell the story~!!!
After finally getting back Saiki's computer, we decided to hit up various stores and stuff around 道頓堀 (Dōtonbori). Naturally, I had to take them to the Glico Man, a well-known landmark, and OF COURSE we HAD to eat たこ焼き (takoyaki) from a street vendor before we left. I wanted to show them more of the area, but alas, we were running out of time (I had planned an early Thanksgiving dinner with them). We finally headed back to my apartment.
FINALLY, time to cook in Papa Noel's Kitchen...EVERYONE GET OUT~!!! Just kidding. Since we were all together and we all were scheduled to work on the day of American Thanksgiving, I decided to plan a dinner for all of us. All the guys took turns helping me out in the kitchen. It was rockin' times - sharing funny moments, cooking & breaking bread together, and telling each other what we were thankful for. And seriously, we were just thankful that we were in each other's company.
Herb Chicken in Mushroom Sauce
Garlic Cheese Mashed Potatoes
Mini Meat Patties
Brown & White Mix Rice
Alcohol, Juice, & Water


To get your fitness goals you must
get the right nutrition !
In my whole experience trying to find the ideal diet I realize that it doesn’t actually exists.
Because each individual has their own genetic heritage, gender, age, and personal life each nutrition program needs to be customized. Finding a balance between healthy and fun meals!
Also it depends which starting point you are at in your nutritional knowledge and life. If you are overweight, or training for a marathon for example. Sometimes the first steps are to start with smart substitutions, like fruit for candies, whole wheat for white, olive oil instead of fatty sugary dressings. Its not uncommon for our sucess fitness program to start on the shelves of the supermarket :learning how to read the labels and make wiser choices.
If your need to loose a lot of weight its a key that you find a diet which is attainable, easy, and enjoyable! So you are able to stick with for a long time and make real nutritional changes for life.
Another main discussion I have with myself is all about carbohydrates, that became the villans lately in the magazines and articles.The main problem here is if you are eating just processed foods wich nearly doesn’t leave any of their original nutrients. But the whole grains, oatmeal, sweet potatoe, quinoa and vegetables need to be distributed on your daily eating routine as nedeed. My wise answer today is: it depends on your physical daily activity, on a specific workout, the amount of carbs you are gonna need. You cant be a great runner without providing your body the main fuel to excel. My philosophy can be explained as a timing nutrition, the right food for the right moment of the day, before and after workout it’s a key moment to improve your workout and for proper recover your muscles and liver. Also at night good fats and proteins are in need to recover your muscles and release the hgh. So the days you are not exercising, a good breakfast with oatmeal will provide you the carbs you need for the day and during the next meals its OK not mandatory to go low in the carbs. Im not a vegetarian, so I include some lean meat on my weekly diet, but we can easily adjust your personal choices to a smarter one, with portion control, less sodium, more fiber and antioxidants.
Changing your diet is one of the biggest challenges when faced with improving ones health. A majority of people are used to eating highly processed foods on a regular basis and breaking away from that can be difficult. The good news is, it isn't impossible and once you make it a habit to eat clean, it becomes a part of your life. Eating clean is the practice of eating whole, natural foods such as fruits, vegetables, lean proteins, and complex carbohydrates. It also means staying away from the junk like man-made sugar, bad fats (hydrogenated, trans-fat), preservatives, and high sodium precessed foods.
A person that eats clean generally practices the following:
- Eliminates refined sugar
- Cooks and packs healthy meals
- Makes healthy choices when dining out
- Drinks a lot of water
- Eats 5-6 small meals per day
- Eliminates alcoholic beverages (or significantly limits it)
- Always eats breakfast
Building A Heatthy Diet :
Lean proteins :Lean proteins support strong muscles, healthy bones and optimal immune function. Protein also makes you feel satisfied between meals.
Fruits and Vegetables :Fruits and vegetables are rich in antioxidants, vitamins, minerals and phytonutrients that have been shown to decrease the likelihood of developing a number of degenerative diseases including cancer, diabetes and neurological decline.
Healthy fats from nuts, seeds, avocados, olive oil: Scientific research studies show that diets rich in Monounsaturated and Omega-3 fats dramatically reduce the instances of obesity, cancer, diabetes, heart disease and cognitive decline.


July 1, 2019 - 12:00 pm
Join us for lunch and a talk about her research project by Lucy Booth, University of York History of Art MA student, who is supported by FYAG.
Salmon with pesto and red peppers, new potatoes and roasted courgettes, followed by strawberry shortbreads and tea/coffee.
The vegetarian option is beetroot and goats cheese tarts with a tomato salad and allotment leaves, to be followed by strawberry shortbreads and tea/coffee.
Price: £20 per person (drinks extra)


October feels like the end of the growing season in the French vegetable plot. We have cleared the tomato, aubergine and pepper plants, harvested the potatoes and onions and the earth is ready to rest over winter. The final job is to plant a few leeks then pick the autumn squash.
Squash seedlings are planted out in late spring, carefully spaced as we know how far they will spread. For a few weeks they look delicate, as if all of their energy is channelled into the development of roots. You turn your back and the plants have started to run, entwining with each other as they go, producing wide, flat leaves that jostle for position.
By midsummer, they are confident and tough with spiny stems that prickle if you take hold of them. After the flowers have bloomed, we begin to notice the fruit; orange and green pumpkins, pale brown butternut squash and yellow spaghetti squash.
It’s fabulous to lift squash you have grown and feel the weight of them. Years ago, I recall growing a giant pumpkin in the Balderstone School garden which needed a wheelbarrow to transport it to the kitchen. Our enthusiastic cook made some delicious soup for the children and staff.
Cooking squash is easy and there are plenty of recipes for soups and stews and roasts. The hardest task is cutting open a large pumpkin with its leathery skin. A sharp knife and a solid board are essential and care is needed to keep fingers out of the way.
Once the squash is cut in half, scrape out the seeds and strings and roast the two halves skin-side up. The flesh will be easy to scoop out. One of the most fascinating squash is the spaghetti squash. Don’t scoop this with a spoon, scrape with a fork and it will separate in strands, looking remarkably like spaghetti!
On a wordy note, the plural of the word ‘squash’ can be with or without es. If it’s countable: I bought three squashes for Halloween, it is with es. If it’s general: I used some squash in a soup, it is without the es.
Tastes as good either way!


FAST-CASUAL, KOREAN FOOD
Chef Heather brings together 20 years of culinary experience into three Baltimore locations, one of which happens to be in the Mount Vernon Marketplace! Bibimbap (BEE-beem-bop) is one of the most popular dishes in Korean cuisine. Bibimbap is a signature dish that translates to “mixed rice” in Korean. It’s served as a bowl of warm rice or kale topped with namul (sautéed and seasoned vegetables). You pick your protein and sauce. The sizzling dish is topped with a sunny-side-up egg and stirred together just before eating.
Ask about the Soju 소주, a distilled beverage, usually consumed neat. Considered “Korea’s most popular alcoholic beverage” which comes in 3 flavors of grapefruit, original Soju and classic.
첫술에 배부르랴 ?
Can one’s hunger be satisfied with the first spoonful of food?
Who We Are
1. PICK YOUR BOWL
MEDIUM (16OZ) – BE BOWL
LARGE (32OZ) – SUPER BOWL
HOT STONE (32OZ) – HOT STONE BOWL
2. CHOOSE YOUR RICE
WHITE, BROWN, MULTIGRAIN, JASMINE, BARLEY
3. CHOOSE YOUR PROTEINS
BE-BOWL = 1 SCOOP // LARGE BOWL = 2 SCOOPS
SPICY PORK BELLY WITH SQUID
4. CHOOSE YOUR VEGGIES
BE-BOWL = 5 VEGGIES // LARGE BOWL = 7 VEGGIES
5. CHOOSE YOUR SAUCES
GOCHUJANG SAUCE & MILD GOCHUJANG SAUCE
Sweet and Spicy Chili Pepper Sauce
Gluten-Free Soy Sauce Base, Light & Sweet
SESAME SOY SAUCE
Roasted Sesame, Soy Sauce, Vinegar, Sugar
Korean Bean Paste Sauce
SPICY CITROEN SAUCE
Spicy, Sweet & Sour
SPICY CHIPOTLE MAYO
Hot Smoky Chipotle Peppers, Mayo
Mango, Fresh Lime, Mayo, Fresh Cilantro
KOREAN MANDU DUMPLINGS


The Availa Line includes products such as Availa®Plus, Availa®4, Availa®Z/M, Availa®ZMC, Availa®Sow, Availa®Zn, Availa®Mn, Availa®Cu and Availa®Fe.
For more than 40 years, the only aim of Zinpro has been producing the trace elements in food and improving the farmed animals’ performance including aquatic animals. Trace elements play highly important role in all creatures’ nutrition including sea animals like fish and shrimp. These elements affect the metabolic processes like growth and immunity, significantly. If shrimp is being fed by trace elements with high bioavailability, the survival rate and growth will be raised and consequently the quality of harvested products will be improved. The Zinpro organic complexes (Zinpro Performance Minerals®) are the only products in the market which have the outstanding mineral elements. Each package and in fact each molecule contains the highest standard of quality. The Zinpro organic complexes have been exclusively designed and produced to increase the absorption and consumption and as a result higher production. The Zinpro organic complexes in aquaculture under the name of Availa®Mins include following products: The substitution of the whole or a part of Zn، Cu، Mn، Fe و Se in aquatic animal ration with Zinpro Performance Minerals® causes an increase in gaining weight, immunity, survival rate, meat quality, FCR, body weight, shrimp resistance against bacteria, temperature stress and aquaculture profitability.


How To Discover 100% Natural Family Pet Products For Your Family petsTo some individuals, a family pet is just as valuable as a kid. Taking care of your family pet is very crucial, and so is providing them the ideal food. Excellent food and the right family pet items can assist your family pet stay healthy and fit.
Family pet nutrition in our market plays a big function in our society although not all individuals recognize this. The majority of customers think that buying pet items such as junk foods are simply comparable to the meat that you can feed them every day. They are incorrect. They likewise think that the canned foods just consist of toxic substances and preservatives which can hurt the pet's health one day. More of them also believe that they just intend to keep it pricey. In the early 1980s, Stuart Berger, MD, claimed that soy is among the 7 top irritants. Soy is a compound that causes allergic responses in family pets.
If you desire to give your dog natural, healthy food, but you do not have enough time to prepare raw meals for your pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. Your animals will love this kind of raw food.
Among the choices for feeding family pet's raw food is Life's Abundance, which is a natural kibble animal food for your canines and felines . The Life's Abundance chicken meal is made from the finest chickens raised without using hormones or steroids . It includes only natural, healthy ingredients and is nutrition thick with the important vitamins, fats, minerals and fats which are necessary for the best health of your pet or cat. It is totally free from active ingredients such as wheat, corn, dairy, artificial colors or flavors the spin-offs.
Dr. Jane Bicks, have actually challenged the need to increase illness and bad health in our pets. She has actually established Daily Nutritional Systems which intends to provide the best nutrition for your canines and felines . She specified that we do all possible steps and actions to keep our body healthy. If that is so, we also need to take excellent care of our animals. Now, a top quality rich diet can assist them keep up a healthy body and condition.
They can be found in the regional pet shops if you are looking for all natural healthy pet products. You can go to the nearby family pet stores near you and you can ask a expert to help you be and pick informed of the best dosage. In some cases, some foods are not appropriate to the pets that you have. You require assistance in picking.
If you are not satisfied with your search, you can look for the animal items online. It is very easy to look for animal products online.
Great food and the best pet items can help your pet stay healthy and fit.
A lot of consumers think that purchasing pet items such as canned foods are just equivalent to the meat that you can feed them every day. If you want to provide your pet dog natural, healthy food, but you do not have enough time to prepare raw meals for your pet, you can buy some of the food items such as those ready-to-eat freezes dried and frozen products or raw meals. One of the options for feeding family pet's raw food is Life's Abundance, which is a natural kibble family pet food for your support dogs felines and canines . If you are looking for all natural healthy pet items, they can be found in the regional family pet shops.


Maslennitsa in Citronelle! We love pancakes!!!
We celebrate Maslennitsa and invite all for our tasty pancakes! Flavorous, delicate with smoked mackerel rillettes, duck rillettes with spicy onion confiture, salmon tartare & cream cheese with truffles & herbs !!!! And also with sweet black currant cheese & lemon creams! Bon Appetit!
"Spices & Passion" on the 14th of February in Citronelle!
FOR PIQUANT MOOD
Festive menu for couple with aphrodisiacs, awakening passion & desire, specially created by our Chef):
As a compliment you will get your favorite Kir Royal for Madame and Truffle Cremant for Monsieur, and then will follow foie gras terrine with pear jelly by an old French recipe, salad with tuna, daikon & basil-ginger sauce, sea bass with smoked asparagus saffron orange sauce & for meat lovers - filet mignon with red wine sauce, & for tenderness - flavored dessert for couple with strawberries.
ROMANTIC RENDEZ VOUS
Candles, flowers, gifts & favorite music - the most romantic love songs performed by Anna Dontsova - finalists of the program "Voice of Ukraine".
Each pair will take part in the draw & have a chance to win a ring with pearls because pearls guarded happiness & mutual love.
Reserve tables by phone: 067 217 14 20, 044 499 39 36
«Les pêcheurs de perles»
Traditionally, after Christmas holidays, we present our guests the pearl mood and gifts): Only in Citronelle, since 23th of January to 8th of March, ordering a half-dozen oysters, you are bound to find a real gem!
After collecting 6 PEARLS, each guest will take part in the raffle of beautiful pearl necklace by BARRACUDA, which will be held on the 7th of March! And on Valentine's Day you will be able to win a ring with a unique pearl! This is our tip as original congratulate your sweetheart - to treat oysters and to present pearls):
Reserve tables by phone: 044 499 39 36, 067 217 14 20
Bonne année! Joyeuse Nouvelle Année!
Every New Year we are smarter and wiser! Every New Year is more valuable for us as the past! Feelings are deeper and warmer! So we wish everyone in the new year that luck will be comprehensive, feelings and emotions more vivid, and the favourite work will bring fun and profits!
Happy New Year! We love you and always glad to see!
Your team, Citronelle!
New Year holidays is a good time to meet friends for lunch or dinner. We prepared delicious Christmas menu, which will make these meetings warm & festive mood. Our Chef Sergey Agishev offers a taste of the usual New Year dishes by the author's performance. Chef added in salad smoked duck breast & ham, fish lovers - salmon & shrimps. Next follows crispy trout with kalamata olive tartare, orange sauce & Espuma of green peas or guinea fowl with stewed in red wine quince under the Porto sauce. For dessert - chocolate French Christmas Bûche de noël. Ordering the set, guests, who will show the waiter tickets to the theater or a concert, we are pleased to will treat with a glass of French cremant. Bon Appetit!
Christmas baskets by Citronelle!
We care about your tasty holidays. Our Chef chose the best traditional recipes and makes nice & hearty Christmas baskets for you, family, friends & your partners:
- a bottle of French Cremant
- Tangerine brandy
- Christmas Cake
- Brie cheese
- Chicken liver pate
- Onion confiture
- Dark chocolate with hazelnuts
We accept orders by phone. 067 217 14 20
Ladies & gentlemen! On the 25 – 26 of November under the auspices of the Embassy of France, in CITRONELLE restaurant will hold annual gastronomic dinner with Roland Durand – the holder of Michelin star & the honorary president's title Meilleur Ouvrier de France - «THE BEST MASTER OF FRANCE».
Chef was born in France, but his achievements are known worldwide. He has received numerous awards, including several gold medals at international competitions. One of his greatest praise is the Grand Prix at the international competition Auguste Escoffier.
On the 25-26 of November at 19:00 we invite you, your friends, clients and partners for dinner. You will receive a unique opportunity to enjoy an exclusive 7 courses menu from the best master of FRANCE and spend a wonderful evening.
Reserve tickets by phone (044) 499 39 36, 067 217 14 20
Press lunch with the BEST MASTER OF FRANCE Chef ROLAND DURAND in CITRONELLE!
On the 25 of November, in Citronelle restaurant was a press lunch with Roland Durand - holder of the honorary president's title Meilleur Ouvrier de France «Best French master".
Roland was born on a farm and began to cook under the influence of his mother as often begin careers chefs. "And on the twenty-sixth of July in 1966 at six o'clock in the morning I started to study in the kitchen at Clermont-Ferrand. Got a diploma of the best student, and began to travel in France". He worked in Cannes Hotel Carlton, then - in the south of France, in Paris, London, in the famous Savoy Hotel». Roland Durand cooked for Bill Clinton, Ariel Sharon, Nicolas Sarkozy and other high-ranking masters.
Exclusive automotive partner of the gastronomic evenings in Citronelle became the company "AutoCapital" general representation of Daimler AG in Ukraine. All guests near the restaurant met the snow-white Mercedes-Benz GLE Coupe. And Roland Kiev boasted to journalists that in Kiev he rode with the comfort on the Executive Mercedes-Benz E- Class, - "It was a very valuable time for me, I could relax!".


Khaanpan Food Ordering Plateform
KHAANPAN is an online takeaway food ordering marketplace, with a focus on emerging markets. KHAANPAN enables thela to become visible in the online and mobile world and provides them an identity for their development. KHAANPAN is an eating establishment focusing on heathy, nutritious, and fast food to the local area. KHAANPAN will be concentrating on satisfaction of the consumers. ” KHAANPAN will engage an operational plan whereby people shall be focusing on food of their choice “KHAANPAN enables thela/street shops/home made eatables to become visible in the online and mobile world and provides them an identity for their development.
What Make Khaanpan Special
We focused very heavily on making KHAANPAN the most extensive and convenient for the people. As KHAANPAN helps in satisfying the foodie by providing the food at their door step in minimum amount of time with quality food in reasonable price. We provides review about the THELA so that the foodie can know better about the TASTE and QUALITY of food of a particular THELA. KHAANPAN is building a block for the economic developement of the THELA owner's.
Objective Of Khaanpan
~KHAANPAN users gives review about thela so that the foodie can know better about the taste and quality of thelas food.
~KHAANPAN is also helping in generating a stable business for thela owner’s by their identification of food quality.
~KHAANPAN focuses on generating employment for people who belongs to BPL list and provide satisfaction to street food lover.
~We connect thela, street shop & home made eatables to the consumers through online web-portal and an app.


striving to debunk the myth that vegan baking tastes like cardboard. a blog where baking and animals can live together, tastefully.
all recipes posted are tried and tested for maximum nom!
send your submissions here.
(modified recipe via Diced Tomato)
1 cup flour
1/2 cup stone ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
2 tablespoons + 2 tsp of canola oil
1/2 cup almond milk (or other nondairy milk)
1 tsp white vinegar
1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Mix all the dry ingredients (including the sugar). Then add the remaining ingredients and mix just to combine.
3. Using a cookie scoop or tablespoon, dole out onto baking sheet, leaving about 2 inches between biscuits.
4. Bake for 12-14 minutes. The tops of the biscuits will not brown, but they will become firm. They are done when the tops are firm and the bottoms are lightly browned.
(modified recipe from baked perfection)
Makes approximately 4 dozen cookies. SO GOOD!!
(modified recipe from the post punk kitchen)
1/2 cup brown sugar
1/2 cups wheat sugar
1/2 cup earth “butter”, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar (didn’t have)
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Modified from recipe in February 2010 issue in Vegetarian Times
My first successful load of homemade sammich bread!!
(modified from vegetarian.about.com)
Cream together the margarine and sugars until smooth. Add vanilla and soy/almond milk and mix well.
Add flour, baking soda and spices until well mixed, then stir in oats and blueberries.
Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.
ridiculously easy! (modified via the foodnetwork)
Preheat the oven to 375 degrees F.
"Butter" a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with "butter" and return to oven.
Good morning! Here’s a delicious breakfast treat for you!
(modified recipe from week of menus)
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons oil (you can substitute 3/4 of a stick or 6 tablespoons of butter)
1/4 cup apple cider (or water)
1 teaspoon pure vanilla extract
2/3 cups sugar
3 large ripe bananas
1 cup fresh cherries
1. Preheat oven to 350 degrees. In a medium bowl, measure out and mix together flour, baking soda, baking powder cinnamon and salt. Set aside.
2. In a large bowl, mash and squish bananas and sugar together. Add vanilla, oil and water. Mix well.
3. Add chopped cherries to the dry mixture. Toss until cherries are well coated with flour mixture. Add dry/cherry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.
4. Divide batter equally in muffin tin. Bake until golden brown, about 22-30 minutes.
5. Cool for 5 minutes in the pan. Then enjoy!
modified recipe from vegweb.com
Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon. Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Bake for 12 minutes.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost two dozen


When your family can’t decide what to have for dinner or for their next gathering, you need a place that you know they’ll all love and is sure to be a hit. At Papa G’s in Opp, AL, we’re serving up some of your family's favorite Italian dishes that are sure to bring smiles to their faces. From mouth-watering pizzas and bread sticks to timeless classics like spaghetti, lasagna, and ravioli, there’s always going to be something on our menu for you all to enjoy.
We’re a hometown restaurant, and for 14 years we’ve been dedicated to providing the best customer service possible. Our cooks prepare each item on our menu by hand every morning. From the pasta and pizza sauce to all of our toppings, everything is prepared fresh in our kitchens. These ingredients are then crafted into delicious creations, all made right when you order so they come out fresh and hot. If for some reason, there is something wrong with your dish, we’ll work quickly to get the situation resolved.
For the best Italian dishes in the South, visit Papa G’s, serving all of Covington County. Give us a call or stop on by, we can’t wait to serve you and your family today.
For the best Italian dishes in the South, visit Papa G’s, serving all of Covington County, AL. Give us a call or stop on by, we can’t wait to serve you and your family today.
The satisfaction of our customers is our top priority. If something’s not right, we’ll work quickly to resolve it.
When you’re in a hurry and don’t have time to dine out, give us a call to place an order to go. We’ll have your food ready when you arrive.
Fast and Fresh
We only use the freshest ingredients in all of our recipes. All of our menu items are cooked up fast and fresh right when you order.


1 lb. Hamburger cooked and drained 1 lb. Bacon cooked and drained
1 Tall 55oz can Bush's Best Baked Beans
1 16 oz. Campbell ’s Pork & Beans 1 16 oz. Kidney Beans (Optional)
1 Pkg. Mrs. Grass Onion Soup Mix
½ Cup Ketchup
1 Tbsp. Mustard
1 Tbsp. Vinegar
1 Sm. Onion chopped
1 Tsp. of Oregano, Onion Powder and Garlic Powder
1 Cup Brown Sugar
Mix above ingredients in an oven safe bowl, cover and Bake at 300 degrees
for ½ hr.
Then turn down to 250 degrees, uncover and bake for an additional ½ hr.


Habasit HyCLEAN CIP System
According to the US Food and Drug Administration’s own website there have been 30 food product recalls in the 30 days prior to this article and 50% of those recalls are reported to be the result of contamination by microorganisms.The statistics further show that about 48 million Americans (1 in 6) get sick each year as a result of food borne illness and of the 128,000 hospitalized; 3,000 die as a result.
In January of this year President Obama signed into lawthe U.S Food Safety Modernization Act that shifts the focus of federal regulators from responding to contamination to preventing it.The conveyor belt industry has its part to play by developing products and services to assist the food community with the ability to process food on conveyor belts that have been designed for that purpose. Habasit has taken this initiative one step further by developing a belt cleaning system called the HyCLEAN CIP (Clean In Place) system which further compliments the already available HyCLEAN conveyor belt and HyCLEAN sprocket.
This automated system provides the processor with a method for efficiently and reliably cleaning their conveyor belts. The system eliminates the risks of manual procedures and ensures repeatable microbiological belt cleaning results. In addition, it supports sustainable processing by reducing water consumption on conveyor belt cleaning by up to 50% combined with controlling the use of detergents. As a result of extensive development and testing, the system has applied for certification by EHEDG (European Hygienic Engineering and Design Group). The CIP system has received testimonials from end users that have experienced significant savings in water and labor while providing consistent and effective cleaning.
At Habasit we strive to make the process easier for you, the user. Food saftey has always been a high priority for us and we will continue to develop new products that exceed the standards of the industry.


“I’ve stuffed a lot of foods – I stuffed a spaghetti squash, I stuffed a chicken breast and I’ve even stuffed an acorn squash, but I’ve never stuffed a sweet potato.”
That’s what I told my friend when she asked if I’d ever made the meal I was making for her before.
It doesn’t always work out though. One time I tried to make stuffed acorn squash for a woman I was seeing and it turned out less than ideal. I had never cooked with acorn squash before, so I was unaware of how bland it was and I ended up not using nearly enough spices. The whole meal ended up being kind of dry and without much flavour. Fortunately, there was plenty of wine to make up for the meal mishap.
On the other hand, sometimes it turns out better than I could have ever imagined.
Beef Enchilada Stuffed Sweet Potato Recipe
Such was the case last Friday when I had my first experience stuffing a sweet potato with the recipe you’re going to get in a second.
It’s not the most “hands-off” meal, but it’s definitely very simple to make and uses only a handful of ingredients. Plenty of time to enjoy a glass of wine (or in my case last Friday, a glass of Crown Royal Apple Whiskey) and good conversation with the person you’re making the meal for.
Per Serving (not including side dishes or toppings):
543 Calories | 54 grams Carbs | 40 grams Protein | 17 grams Fat
Don’t Forget Your Body Transformation Cheat Sheet – Free Download!
Now that you have dinner taken care of, make sure you grab your free body transformation cheat sheet. In this simple infographic I’ll show you the 3 pillars you need to focus on for a successful body transformation:


Columbus, Ohio Restaurant - Big Bar On 2
Open Friday, Saturday and Sunday 12pm - 12am
Unwind over a cocktail at our aptly-named “Big Bar on 2” lounge, featuring a 60 foot bar beautifully accented in a espresso finish and black granite. Enjoy panoramic views of the downtown skyline while savoring exceptional Hyatt signature drinks, exclusive Hyatt Canvas wines or local beers. The Big Bar on 2 also features a culinary explosion of flavors with its amazing food options from sandwiches and salads to great steaks and chicken dishes.
Book Now or call 614 463 1234


Chocolate Taster Hamper - Medium Keepsake Box
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Chocolate loving Mum ?
Our chocolate taster hamper is full of artisan chocolate made in North Yorkshire. Creamy and indulgent we have included lots of chocolate treats for mum.
Sent directly to the recipient, in a beautiful wooden keepsake box for Mum to treasure and fill with memories long after mothers day this Hamper includes
- A medium hand crafted keepsake box, made by us from solid 15mm wood. Measuring 30cm x 20cm and 14cm deep. Finished in Olive green wash
- A personalised hanging sign, with foliage wreath illustration and the wording, First my mother, forever my friend
- 2 Mini Bars of Chocolate, choose from Milk, Dark, or White
- Two boxes of delicious Artisan chocolate buttons made in York North Yorkshire, sustainably grown chocolate and made with natural ingredients. Flavours include, salted caramel, Raspberry & Rose, Dark Peppermint, or Rhubarb.


These are not your ordinary steaks
but selected from only the finest Black Angus cattle available!
At Rustler’s Steak House, we’re proud to offer fresh Black Angus beef, some of which is raised right here in Maine. We acquire some of the beef from the Peppermint Fields Farm located in Fryeburg, Maine. Windy Hill Farm in Windham also supplies some of our beef along with fresh fruits and vegetables. We keep it fresh by processing all of our local beef here in a local USDA-inspected Windham Butcher Shop located on Varney Mill Road.
Stop in and visit our fully stocked bar with 15 beers on tap including some from our local Maine breweries.
On a nice sunny day come on out and enjoy our full menu and full bar service out on our spacious deck.
Come on in and head upstairs to our lounge and catch a favorite game on our 60” flat screen.


Packaging Concepts is a leading supplier of flexible packaging and custom folded paperboard packaging serving a diverse set of industries including theatres, stadiums & arenas, quick serve restaurants, personal care companies, frozen and dry food manufacturers as well as being the worlds largest manufacturer of private label microwave popcorn packaging.
With facilities in St. Louis and Houston, Packaging Concepts is your perfect solution to design, produce, warehouse and ship custom formed packaging quickly and efficiently.
Microwave Popcorn Bags
100% leakproof Concession Popcorn Bags
EcoSelect Biodegradable Popcorn Bags
Movie Graphic Promotional Bags
Carry Trays, Kids Trays, Pizza Trays
Hot Dog Clamshells, Foil wraps
Folding Paperboard Cartons


When you are looking for a delicious restaurant in Bloomington, MN, treat yourself to the NORTH Restaurant and Cocktail Lounge. Boasting a contemporary décor and an inviting atmosphere, the Crowne Plaza Bloomington hotel restaurant features a classic Scratch Made American menu with a variety of salads, sandwiches and entrees. Chef Gwen Fischbach is excited to offer a fresh, yet satisfying dining experience.
Serving breakfast, lunch and dinner, the NORTH Restaurant's atmosphere, service, and attention to detail will draw you in for a wonderful dining experience.
Start your day with your favorite breakfast or enjoy our North Breakfast Buffet served at the Crowne Plaza Bloomington. You are sure to find your favorite breakfast items with our buffet featuring an array of hot and cold breakfast items. In addition to our popular breakfast buffet, our Soup and Salad lunch buffet features multiple homemade soups and an expansive salad bar with over 25 toppings. Dinner service begins at 4pm. And features a diverse menu of delicious salads, sandwiches, and entrees. Call our friendly staff at (952) 831-8000 for more information.
Download a sample menu for your review: Breakfast / Lunch / Dinner
Stop by after a long day of Bloomington meetings or sightseeing and unwind over a cocktail at NORTH Cocktail Lounge. The NORTH Restaurant and Cocktail Lounge's classic maple and granite bar is filled with some of the Twin Cities' finest selection of spirits and wines. From the incredible food to the open-pit fireplace, the NORTH Restaurant and Cocktail Lounge is a destination restaurant with a reputation that spans generations. It's the kind of place that has a very loyal following and makes new regulars all the time. Don't hesitate to call us at (952) 831-8000 to learn more about our welcoming hotel restaurant and cocktail bar.


BOOK US FOR YOUR NEXT EVENT!
Coffee for Compassion is an artisan espresso bar that fuels those who stop by with hand crafted lattes, espresso based hot and cold drinks along with fresh baked treats when available! We are all about being thankful, and want to show appreciation to those doing acts of kindness in our community
A portion of your purchase from Coffee for Compassion will be donated to different local causes. Every event is able to choose one of the many non-profits who LOVE our community as much as we do, or one of your favoirtes...and pay it forward!
We bring the coffee culture to your special event! Each drink we serve is made with rich roasted espresso, and careful attention to every delicious detail!
LET US MAKE YOU AND YOUR GUESTS A COFFEE!


We lucked out when we moved into our ward; they had a large ward garden that was producing food. We simply had to make time and go pick what we could.
So, for FHE last night we made a quick jaunt over to the garden. Unfortunately, a lot of the tomatoes were still green and the cucumbers had gone bad, but we got as many tomatoes as we could (for my next adventure in canning) as well as some green beans (I think deer have been eating them), a butternut squash (for which I plan to make some soup out of) and a zucchini.
Maybe next week we can make another attempt and more of the tomatoes will be ready - hopefully it doesn't freeze before then. It got down into the 30s last night!
And now for the photos.
|So cute in her little owl hat!|
I absolutely love this time of year!