Healthy Food of Argentina is an export group of small and medium companies with a common goal: the development and marketing of healthy foods to the world for all people who care about having a healthy
We have the support of two important institutions in Argentina: The Argentine Agency for Investment and International Trade and the ICBC Foundation
We are a group of companies that care about healthy eating. This unites us and calls us to continue developing innovative products and sell them not only in Argentina but also to the world.
Healthy Eating is a trend in the world. People want to eat better and healthier.
Our purpose is to export to the world through strategic alliances with our clients abroad, achieving long-term relationships. Some of the products that make up our export offer have some of the following characteristics:
Our Company was founded in 2014 with the misión of developing natural snacks that combine taste and nutrition. Honoring our family business status we believe in offering our customers
the same natural and quality products that we serve at our table. Our products are natural since they do not have additives, flavorings or any preservatives.
They are also gluten free, they do not contain trans fat and are reduced in sodium.
Our product line with our ALWA Brand are currently as follows:
- Alwa Rural Potato Chips: traditionally cooked and following the customs of the north of our country, ALWA chips stands out for its large sheets of potatoes, its thikness, perfect golden color and the perfect touch of salt.
- Alwa Sweet Potato Chips: our Chips are made only with the best sweet potatoes of our land. This new snack fuses the natural sweetness with a fine bath of salt, achieving a perfect balance of flavor in your mouth.
- Alwa Natural Selection: made with the best fruits from our land, it is a combination of flavor and health. It provides energy, fibers, proteins, antioxidants and helps reduce cholesterol.
- Alwa Crispy Andean Corn: millenary product of the Andean gastronomy, rich in fibers and energy. It helps metabolize fats and reduce cholesterol. Its smooth taste and the just touch of salt make it ideal companion for all ocasions.
Passerini Mill begins in 1938 the production of corn flour, candeal wheat semolina and white peeled corn. Over the years, it grew and today it is a company with more than 80 years of
experience, which industrializes and markets a wide range of dried cereals and legumes and inflated cereal treats.
In 2014, consolidating its competitiveness in the market, the company achieved the certification of the international standard FSSC 22000 making the commitment to work according to standards and a management system that ensure the safety of the products it manufactures. In 2016, we incorporated the Corporate Social Responsibility policy, aiming to encourage actions to improve the wellbeing of our internal and external community .
Within its exportable offer we can find:
- Cereals: popcorn, traditional and instant corn flour, peeled white corn, peeled wheat, candeal wheat semolina, burgol wheat, instant and traditional oatmeal, oat bran and corn starch.
- Vegetables: chickpeas, lentils, big lentils, red beans, black beans, haricot beans, beans pellets, soybean, green split beans and mix of pulses.
- Crunchy bars of inflated rice: traditional and fortified of various flavors.
- Inflated corn of various flavors.
All of its products also have KOSHER certification, and inflated cereal treats and corn starch are products GLUTEN FREE
It is a family business that began in 1986 dedicated to the production of 100% whole-grain bakery products, certified organic cereals ground dry in stone mills and kneaded in its own plant.
All these processes are also certified organic.
Hausbrot was founded with the mission of:
- Improve the quality of life, spreading the nutritional, preventive and therapeutic qualities of whole foods.
- The preservation of the environment, promoting organic crops.
- Contribute to social containment through donations to food banks.
As a differential we can point out that 100% of the milled grain is used, that is, authentically whole grains. No additives, preservatives or GMOs.
In Argentina It markets its products through a chain of its own stores.
Within the export portfolio we have the following products:
- Frozen Vegetable Empanadas of the following flavors: Chard, or Broccoli, or Pumpkin, or Vegan Pumpkin, or Caprese, or Cheese and Onion, or Leek and Champignon.
- Frozen Vegan Burgers of Lentils, or Soy, or Rice.
- Frozen Burguer of Quinoa.
We were born almost 10 years ago with the desire to occupy a unique space in the growing vegan market. We have achieved this with our soy candy with all the characteristics of a dulce de leche, typical
Argentine product, highly valued in the rest of the world. To reinforce its value, we have made it kosher parve and we only use certified organic soybeans to produce it.
Over time we were accompanying our candy with other vegan products such as spreads of tofu, sauces, mayonnaise, hamburgers, sweets, etc; and always maintaining the premise of being 100% vegetables.
We are leaders in the field of dietetics, in the vegan food sector with a presence throughout Argentina.
Within our exportable product portfolio we have:
- Soy Milk Sweets (Dulce de Leche) made with organic soy.
- Salad Dressings: Caesar Sauce; Majestic Sauce and Thousand Island Sauce.
We are a family business established in 2013 with the aim of creating healthy foods with a healthy vision and fewer calories. For this reason we took the challenge of achieving products
without flours or starches, without gluten and without sugar, with our line of alfajores, ready for customers who likes to treat themselves without guilt.
Our alfajor is a chocolate snack with a high percentage of proteins and food fibers, with 0% trans fat, gluten-free and without added sugar.
Our exportable portfolio consists of:
- Pure cocoa mass, naturally sweetened and bathed in pure chocolate: white or black. Suitable for celiacs, diabetics and athletes and those who want to take care of their body without guilt!
We are a young, bold, innovative, authentic company. We produce food from the sowing, making alliances with organic producers. Our objective is to add value to each stage of the productive
process by practicing fair trade and the diffusion of organic agriculture as a way of being and being in the world. We seek to transform food, caring for the planet and an integrated productive value chain that strengthens local economies and is a platform for international cooperation agreements.
With KALECHIPS brand, we make a crunchy texture snack from organic kale leaves (organic kale) in the following flavors:
- Organic flavored Kale leaves with a delicious sauce made with olive oil and rosemary.
- Organic Kale leaves flavored with a delicious beet-based sauce, peas protein, sunflower seeds and natural ingredients.
FIDECAL S.R.L is an agroindustrial Company established for more than 37 years in Argentina. It integrates the agricultural activity with the industrial, producing in its final stage Breakfast
Cereals, Snacks and rice toast. All of these products are Gluten Free.
The Breakfast and Snack Cereals factory satisfies high quality standards and guarantees high quality products, excellent flavor and high nutritional quality. It is one of the few companies, but the only one, that can certify Traceability from the Field to the Supermarket Shelf, guaranteeing at all times Good Agricultural Practices and Good Manufacturing Practices. Patagonia Grains (our brand) is, within the company, an expanding business unit that had its origins in 2013.
All processed products are gluten free. In addition, products have recently been developed that, in addition to being gluten-free, are without added sugar.
Rice Crackers: Regular / Sweetened / No-Added Salt / Chocolate / Strawberry, Chocopicos, Fruited Rings, Chocolate balls, Cornflakes with sugar, Sugar Free Cornflakes, Pillows with Strawberry filling, Pillows with Lemon filling, Pillows with Chocolate filling, Pillows with Hazelnut filling, Pillows with peanut filling, Classic Pillow (without filling), Stuffed Chocolate Pillows no added sugar, Strawberry Stuffed Pillows no added sugar, Rice biscuits.


All platters include two rolls, olives, potato salad, macaroni salad and veggies for $6.69 per person. 15 people minimum. Contact us at 781-284-9825 to order your party platter today!
Provolone, mortadella, salami, capicola American cheese, roasted beef, turkey, imp ham
prosciuto, proscintini, capicola, sopresata, pepperoni, salami, mortadella, Provolone
roast beef, turkey, imp ham, chicken, bologna, corn beef, Swiss, American


|Product Name||Amul Chocolate|
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Dark Chocolate 35g
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No more peeling, chopping or slicing potatoes by hand when you have this Savannah Signature Duo Potato Chipper. This handy kitchen gadget makes the perfect fries and can cut both vegetables and fruits. Also ideal for onions, tomatoes, carrot, cucumbers and more. Easy to use, the durable plastic chipper is lightweight and convenient for daily use.
- Compact kitchen gadget that cuts potatoes or almost any vegetable into perfect shapes.
- No need for peeling, chopping and slicing your fruits (but trim if needed).
- Has two cross-patterned stainless steel blades for different cutting (thick and regular sizes).
- The lid and the blades are detachable for easy cleaning.
- Dishwasher safe.
- Made of plastic and stainless steel.
- Dimensions: 13.5cm (dia) x 15.5cm (h)
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Friday, April 7, 2017, 5:30 PM - 8:00 PM
LENTEN FISH FRY – The St. Paul Men’s Club is having a Lenten Fish Fry on Friday April 7th. The event will be at the Parish Center from 5:30 to 8:00 pm. Adults are $7 and children (under 10) are $4. Fried and baked fish will be available, grilled cheese sandwiches for any children. French fries, Cole slaw and hush puppies are also served. Desserts will be provided by the St. Michael's Society. Bring your friends and come early.


Atmosphere 360 is a modern and elegant revolving restaurant situated 282m above ground level located at the tallest tower in Southeast Asia – Menara Kuala Lumpur.
The restaurant is furnished in a spaceship-like atmosphere with its magnificent view and starry fibre optic ceiling lights that offers a truly unforgettable and luxurious culinary experience.
Offering only premium produce of the highest quality, our expert culinary artists will delight you with their meticulous preparations. Each dish is carefully conceived and deliciously presented for your discerning taste buds.
Atmosphere 360 opens daily for lunch and dinner with wide selections of buffet meals, à la carte and cocktails.
Atmosphere 360 offers a lunch buffet with modern and authentic Malaysian and International cuisine. Savouring a lot of dishes as a pasta salad with roasted garlic, nyonya piety, tandoori chicken salad and a great selection of cold cut. Over at the hot food counters, indulge in freshly made stir-fried crab with chilli paste, patin asam tempoyak, mussel with kam heong sauce and many others dishes. A modest selection of local fares like Ayam Goreng Berchili and Ikan Asam Pedas are also available for those who need something more familiar. The dessert is made up of a selection of freshly prepared confectioneries.
Afternoon Tea: Adult: RM 64.95; Children, OKU & Senior citizen: RM 53.35
Lunch Buffet: Adult: RM 98.60; Children, OKU & Senior citizen: RM 75.40
Hi Tea: Adult: RM 78.90; Children, OKU & Senior citizen: RM 55.70
Dinner: Adult: RM 220.40; Children, OKU & Senior citizen: RM 156.00
Visit website: http://atmosphere360.com.my


Spring’s tender young Asparagus are waning, to prolong our enjoyment we concocted Satan’s Asparagus. Barrel & Bottle, a North Market neighbor, introduced us to Fire Cider. We just knew that a pairing was in order.
Asparagus procured from Blossom Acres, an Amish farm in Coshocton, OH that proudly grow a wide variety of all non-GMO crops without the use of commercial chemicals, pesticides or herbicides. A quick walk home, the days Farmers Market haul cleaned and stored it’s time to play.
Please note, we tend to cook by taste and eye than exact measurements. Use this as a guide. Adjust for your own taste and quantity on hand. Makes 1 – tall 24 oz jar. Keeps in fridge for 2-3 weeks.
- 2 lbs Asparagus, we used 2 bunches, a little less than 2 lbs
- 1 Cup Fire Cider
- 1 Cup Apple Cider Vinegar
- 2 Cloves Fresh Garlic
- Heaping Tablespoon Smoked Paprika
- Sterilize jar and lid, set aside.
- Wash and trim asparagus to fit the jar without bending, Approximately 5.5″. Our bunches were rather tall, we also trimmed the stems to add to the jar.
- Blanch Asparagus in lightly salted water for a minute or so to set color. Shock in ice water to stop the cooking process.
- Add peeled Garlic Cloves to jar.
- Stand Asparagus with tips up in jar.
- Mix Fire Cider, Apple Cider Vinegar and Smoked Paprika, pour over Asparagus in jar.
- Fill remaining space in jar with water.
- Cap tightly and gently shake.
- Once mixed well refrigerate for 3-4 days. They will keep for 2-3 weeks in the refrigerator.


Update: this post now contains links to download the printables shown here. To see all my free printables available for download go here.
Welcome back to the Home Management Binder Series! I am sharing my process of creating a home management binder, and hope to pass along some inspiration to others for managing their household. For those of you just joining us, here is a quick rundown of the schedule for this series.
9/7 – Family
9/14 – Pets
9/21 – School
9/28 – Cleaning postponed
10/5 – Home
10/12 – Finances
10/19 – Food and Grocery
10/26 – Health and Fitness
11/2 – Beauty
11/9 – Crafts and Projects
11/16 – Vehicle
Feel free to follow along (or jump in and out depending on your needs) and make your own Home Management Binder as I whip mine into shape! Many of the organizational tools and tips you”l see here can be used in other types of home management systems as well, if binders aren’t your thing.
This week I have a section that is short and sweet but packs a lot of organizational punch when it comes to planning our meals and buying groceries.
My first page in this section is a page for all the numbers of various food delivery places we’ve used and loved. I wanted to include this page so we have a handy reference with all our favorite delivery places whenever we (or should I say Melissa) don’t feel like cooking.
I’m really excited to fill this out so we can throw away what seems like hundreds of take-out menus we keep just in case we need the name or number of the restaurant. This page will also save us the guess work of whether or not a specific restaurant delivers to our apartment. If it’s on the page, we’ve had it delivered before.
The next page is a simple list page, for us to write down the names all our favorite recipes.
I don’t keep actual recipes in my Home Management Binder, since I have another binder specifically for that purpose. I’ll be showing that to you guys soon enough!
The reason I included a favorite recipes page was to help with our menu planning for the upcoming week. It seems we have tons of recipes that we always want to make again or remember for the future, but when it comes time to planning the week ahead, we draw a blank. This will help the process by having a list of our tried-and-true recipes.
The final pages in this section are a bunch of menu planning pages. We only have the need to plan dinners, as breakfasts and lunches are more fend for yourself, eat whatever we have on hand type of meals.
Down the left I have a box for each day of the week. This is where I will list what we’re planning on having for dinner that day. I included enough room in these boxes to also be able to right any sides or vegetables we’re planning to have, along with the main dish.
The right side in just a big shopping list for the week. Once we plan out the meals for the upcoming week, I’ll take the recipes out of my Recipe Binder and write down all the ingredients we need for those 7 meals in the shopping list column. I’ll also add any other grocery needs to the list. Then I can just take my meal plan and shopping list to the grocery store and get the shopping for the whole week done.
I am especially excited about instituting this meal planning system into our lives. Without it, it seems as though either Melissa or I are running to the grocery store every other day to get stuff for dinner or restock staples like milk. With the new system, hopefully we’ll be able to cut down to just once a week!
These constant trips to the store also makes our grocery bill higher, because the more often we’re at the grocery store, the more likely we are to buy impulse purchases. We also tend to buy food that doesn’t have a specific purpose for a meal in the upcoming week, so it ends up going bad, or sitting on our shelves taking up space. So hopefully not only will this meal planning system save me time and energy in the long run, it will also save us money!
And that concludes my short but oh so sweet Food and Grocery Section. Now it’s your turn. Do you plan meals ahead of time for your family? If so, how do you keep it all organized? Do you do one big weekly or monthly(!) grocery shop, or do you find yourself at the store every couple of days like we do?


odditycentral - 9/19/2018 12:19:25 PM - GMT (+3 )
Jaroslav Bobrowski, a young Ironman triathlete from Germany, was recently banned by an-all-you-can-eat sushi restaurant for eating around 100 plates of food, something the owner considered “not normal” and very bad for business.
30-year-old Bobrowski works as a software engineer, but also trains for Ironman triathlons and is on a special diet where he doesn’t eat anything for 20 hours a day and then eats until he is full. Last weekend, he and his girlfriend stopped at the Running Sushi all-you-can-eat restaurant in Landshut, Bavaria, where he paid the fixed price of €15.90 and spent about an hour and a half stuffing himself with around 100 plates of sushi. At one point, waiters just stopped clearing his table of plates and when he finally finished, the former bodybuilder was told that he wasn’t welcome anymore.


Sunday 06 May 2018
Full Board + Truffle Hunting
LOVE ITALY? LOVE ITALIAN FOOD? YOU’RE GOING TO LOVE THIS HEAVENLY COOKING HOLIDAY!
LEARN TO COOK the Italian way by immersing yourself in Italian life and cuisine in Emilia Romagna, the renowned culinary region of Italy. Staying at the family owned and operated Hotel Al Vecchio Convento is authentic Italy at its very best! A little paradise in ‘La Valle del Montone’. Eating and cooking is a necessary component for the complete Italian experience, so please join us to discover some of their secrets ….
For a truly authentic Italian experience, we have found a beautiful place in the heart of Emilia Romagna where it is still possible to live like a local, learn about the history, eat traditional Italian food and during this particular tour, cook like an Italian too! You will be able to master some of the country’s most mouth watering dishes with all the flavour expected of Italian cuisine, preparing both local and classic dishes. Breakfast, Lunch & Dinner are provided every day, even when out and about in the countryside and on excursions.
In the beautiful surroundings of an old nineteenth century palace, the Hotel Al Vecchio Convento, we will have an amazing gastronomic week with five cookery lessons where you will learn the secrets of Italian cooking. Hidden away in the little medieval town of Portico di Romagna in Emilia Romagna , this lovely modern yet charming hotel is also an ideal base to discover and taste the wonderful wines, olive oils, cheeses and hams of this delightful region of traditional fare. You will spend the mornings preparing various dishes under the watchful eyes of the skilled chefs before testing and tasting your creations for lunch. Many of these dishes you will prepare are based on traditional recipes using local produce from the hotel’s own garden.
This eight day cuisine extravaganza also includes five afternoons of activities and excursions, many of them gastronomically related, but others giving you the opportunity to discover more towns, parks and ancient buildings of this magical corner of Italy. Hospitality is warm, friendly and genuinely welcoming and we will spend lots of time sampling wines, cheese, olive oil and balsamic vinegar. The whole family have a passion for everything to do with Italian food and of course their local surroundings, which will be conveyed with enthusiastic and entertaining delivery during our stay.
In the cooking classes, we are introduced to typical, Italian recipes such as home-made pasta, risotto, truffle, mushrooms, home baked bread and pizza. Cooking lessons with Massimiliano and Matteao are hands-on and instructive, so you will come away with many new skills and Italian recipes oozing with a depth of flavour we all crave to master.From spring to autumn the hotel’s greenhouses supply the restaurant with fresh picked produce.
During our stay you will enjoy a week of laughter, good food & wine and the inevitable mid-week party. Wonderful excursions, shopping at fresh markets, walks through forests truffle hunting and visits to local wine and food producers. 8 days of heaven! We will visit Ravenna, known for its superb Byzantine Mosaics, Portico and Modigliana. You will have the opportunity to visit traditional producers of Parmigiano Reggiano, extra virgin olive oil, Prosciutto di Parma, aged balsamic vinegar plus other specialties and handcrafted products of the regions. You name it and we will probably be doing it!
The Al Vecchio Convento is a beautiful family run hotel in a renovated 19th century palace with one of the best traditional restaurants in Romagna. Al Vecchio Convento is an Albergo Diffuso, which best can be translated to “Spread out Hotel”, situated in the historical centre of a medieval village, Portico di Romagna, in the Appennine hills between Florence and Ravenna in Tuscan Romagna.
Staying in a spread out hotel means living the town from within, having as neighbours the houses with the local inhabitants and not just hotel-rooms with tourists. Living with the village also means leaving behind stress and letting yourself being absorbed by the more relaxed rythm of local life.
The hotel has just 16 bedrooms all with en-suite facilities, furnished in traditional period wood furniture with terracotta. All the rooms are spacious and comfortable with ensuite facilities, complete with TV and tea/coffee making facilities. Hotel rooms are located in the centre of Portico di Romagna, with 9 rooms in the main building, where you also find the restaurant, and 6 in the annexe, just 50 metres from the main building. A REAL Italian experience.
The rooms are furnished with the original 18th Century furniture, all with bathroom and the following modern facilities:
- lcd tv and telephone
- electric kettle for tea and coffee
- we offer laundry service
The culinary region Emilia Romagna
The ‘land of plenty’ is known for its delicious flavoursome produce and authentic Italian dishes. Emilia-Romagna is considered one of the richest regions of Italy with regards to its gastronomic and wine-making tradition. It is famous for its egg and filled pasta made with soft wheat flour. The capital, Bologna, is notable for pasta dishes such as tortellini, lasagne, gramigna and tagliatelle and are now found in many other parts of the region, but in different declinations.
The Romagna subregion is also known for pasta dishes like gargenelli, strozzapreti, sfoglia lorda and tortelli alla lastra. In the Emilia subregion, except Piancenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent than it used to be. Polenta, a delicious maize-based dish, is common both in Emilia and Romagna and the celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in Italian cooking, while Grana Padano variety is produced in the rest of the region.
Personal Travel Insurance
Drinks with dinner each evening (payable locally)
Italian City Tourist Tax – if required (typically €1-€6 pppn)
NB. For mutual comfort, a max of 15 passengers apply to this exclusive Solent Events Tour. To avoid disappointment, please book your place as soon as possible.
See the itinerary below for your 8 days of Italian heaven!
SORRY, WE ARE NOW FULL!
Luxury Return Coach Travel to
a London airport
Only FOUR local pick-ups
Personal Travel Treats
UK Airport Lounge if available
Return scheduled flights
Hotel Al Vecchio Convento,
7 nights full board with
Breakfast, Lunch & Dinner
Excursions and cooking classes
as per itinerary
Solent Events Escort
MAXIMUM 15 passengers
Single Supplement: £110pp
For your peace of mind and financial protection, our holiday has been arranged
with Success Tours, who are fully bonded.
View the Itinerary
An Exclusive Solent Events Tour!
Proposed Itinerary (Flights & Final itinerary TBC)
Sunday – Day 1 – We have a very early morning start from our chosen pick-ups and luxury mini-coach transfer to Terminal 5 at London Heathrow Airport. Relax and take breakfast in an airport lounge, before our 08:00 BA scheduled flight to Bologna.
11:10 (local time) On arrival in Bologna we will be met for our mini-coach transfer to the pretty village of Portico Romagna and our lovely hotel – the Al Vecchio Convento. A welcoming drink and lunch will be served before relaxing and settling in. (Transfer approx 1.5 hours)
Monday – Day 2 – We start our exciting gourmet week with the basics – an authentic pasta and sauce cooking session in the morning with our home-cooked lunch to enjoy before we venture out to a vineyard for wine and olive oil tasting.
Tuesday – Day 3 – This morning we go into the surrounding forests for a spot of truffle hunting with our hunter guide and chef extraordinaire Matteo and his dogs. After lunch we experience our second cooking lesson with the master chef, who will no doubt be using the truffles the dogs found for us!
Wednesday – Day 4 – Today we have a full day excursion to the beautiful city of Ravenna, known for its superb Byzantine Mosaics.
Thursday – Day 5 – Our third cooking session takes place this morning followed by a walking tour of Portico after lunch. A traditional Italian Buffet with music will be served in the evening.
Friday – Day 6 – Our fourth and fifth cooking lessons will take place today, including cake and pastry making after lunch.
Saturday – Day 7 – A visit to Agriturismo to see the cheese production in the morning, followed by a visit to Modigliana for the ultimate chocolate tour.
Sunday – Day 8 – A farewell breakfast will be served this morning before leaving for the beautiful city of Bologna to explore and enjoy FREE time for a relaxing Sunday lunch, the Italian way!
16:30 Short 30 minute transfer to Bologna Airport for our 18:50 flight home.
20:10 Arrive London Heathrow Airport Terminal 5
20:45 Meet our Luxury Mini-Coach for transfer home
22:30 Arrive home area
ARE YOUR TASTE BUDS TWITCHING? If so, please do join us!
See booking form below.


Bond Boiled Sweets – Sweet Peanuts – Suitable for Vegetarian – Full Jar 2.5kg
Peanut flavoured boiled sweets, a popular, traditional sweet.
Suitable for vegetarians
No artificial colours or flavours
Full jar approx 2.5kg
Non Hydrogented Vegetable Fat (palm)
Colours ( E102. E110. E124. E150a).
All our items are new and in stock with long sell by dates.
Buy with confidence, we are a UK business and all our items are shipped from our shop in the UK.


Zucchini Matcha Madeleines (French Style Cookies)
Curious?? I bet. You’re probably wondering if adding fresh veggie in your dessert will work and taste delish?? The answer is simple….it’s a big Y-E-S! It also took me by surprise. Thank God for zucchini’s mild flavor, you can barely feel its presence even though it’s there, giving you lots of good stuff like vitamins and minerals. Highly recommended for picky eaters!
As if zucchini is not nutritious enough, matcha is here to say hello to madeleines! I love adding matcha, not only it gives that vibrant green appearance that I’m looking for, it also makes this recipe the real antioxidant powerhouse of desserts.
Traditional madeleines are buttery and spongy in texture. I remember the first time I tried this, I honestly thought nothing of it until I dipped it in my favorite sencha green tea. I must say it was the most pleasurable cookie bite ever. This is probably even better with a cup of coffee. Sssh, you didn’t hear it from me.
Zucchini Matcha Madeleines (French Style Cookies Recipe)
- 1 med zucchini
- 3 med eggs
- 2/3 cup sugar
- 1 tsp lemon zest powder if available, use real lemon zest
- 1/2 cup olive oil
- 1 tbsp honey
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 2 tsp matcha powder
- 1 tsp vanillla
- 1 pinch of salt
- 1 tbsp melted butter for mold
- Pre-heat oven to 350°F/175°C.
- Grab zucchini and peel off skin.
- Using a fine cheese grater, grate zuchhini in a fast motion. Set aside.
- In a separate bowl, crack eggs. Beat well.
- Add sugar. Mix.
- Add lemon zest powder. Mix.
- Add grated zucchini. Mix.
- Add olive oil. Mix.
- Add honey. Mix.
- Combine flour and baking powder. Add in wet ingredients gradually.
- Add matcha powder. Mix.
- Add pinch of salt.
- Brush madeleine mold with melted butter.
- Sprinkle with plain flour.
- Transfer batter in a piping bag or pyrex.
- Carefully fill mold with batter leaving some room on top. Do not overfill.
- Bake for 8 minutes.
- Lower temperature down to 300°F/150°C and bake for another 7 minutes.
- Remove baked cookies from the oven.
- Bring oven temperature back to 350°F/175°C before baking the next batch.
- Remove zucchini's skin for mild flavor but you can leave it on if you like.
- For smooth zucchini consistency, grate using a fine cheese grater and in fast motion.
- If available, use real lemon zest. I'll let you be the judge for the exact amount.
- Every oven is different, please adjust temperature, the edge of these cookies should be golden brown and crispy.
- Enjoy these fresh from the oven.
- You can put these in a ziplock bag but the moist will prevent you from having a crispy edge.
- I recommend toasting for a few a minutes if it becomes a little too moist for your taste.
WATCH Zucchini Matcha Madeleines Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.


It's been a spendy week, our anniversary dinner out, some "fun" food for the weekend, and the garden plants. Like all of you, I'm a bit aghast at the cost of restaurant meals. We only go out for a "fancy" dinner on our birthdays or anniversary, and although we had less expensive (and lovely) fish entrees, a $38 pork chop was on the menu. It was a really nice new restaurant, but still, $38 for a pork chop? Who knows? Maybe it was stuffed with $5 bills?
But today my summer class began, I met a friend for coffee (and I had a free one from my punch card!), returned some library books, and even got a load of laundry on the line. DH cleaned out the A/C thinking we might need to have it on, but thankfully, it seems like it's cooling off now. And although DH's carpool isn't quite what he had in mind (she leaves at 630am), so far he's hanging in with it. I predict it won't last long. Since he's only in the office three days a week, he hasn't readjusted to an earlier schedule, and it's affected his sleep. But so far, so good. And he's been enjoying the free lunches at the office.
I have to go into the university for a planning meeting tomorrow, but hope to combine it with a few errands including a Goodwill drop off.


Pastries and Parfaits
Quiche$6.00Sausage or veggie
Quiche with side salad$8.00
Granola & yogurt with fruit compote$5.00
- Jane MThe Smoked Trout Sandwich was to die for and the homemade blueberry muffin was undoubtedly the best I've ever had! We sat out back by the stream and it was so peaceful. This place is a gem!
- Allyson GStopped at this place on the way to Shenandoah. They had a charging station for our car that worked really well. The food was great and the staff was super friendly. I got a turkey sandwich and my family got the ramen and the chili, which they loved. The restaurant itself is also so cute with lots of seating and big windows so there's lots of light. Plus, they do sell some items like notebooks as well.
- Alison CAll the food was very fresh and there were many choices for our meal. The staff is very kind and allowed us to try some things off the menu we were unfamiliar with. They offered many healthy choices, and were willing to work with any dietary restrictions. Will definitely stop in again if we are in the area!


Reading Food Labels Properly
Knowing what is in the foods you eat is so important if you want to live a healthy lifestyle. Researchers have found that those who took a few extra seconds to read food labels ate 6% less fat than people who did not!
I think we can all agree that deciphering these labels can be a bit overwhelming. All the terms, the measurements: it can be taxing at times. But you really don't have to read every single word and line to get a good idea of what it is you are putting into your body.
Every word on a food label has a meaning, so educating yourself on the definitions behind the words can help you to choose foods that will be good for your body. It will only take a few seconds to glance at the labels, but you can quickly size up a product and determine if it is good for you, or if you should pass it by.
Knowing how to read food labels can be especially helpful if you know you need to include more of something in your diet. Doctor says you need more fiber? Then make sure the food label reads a higher fiber content. Need to lose weight and cut back on your fat? Chose food whose labels have a low fat content.
Now obviously, fruits and vegetables will not come with labels. These foods come as they are with no hidden surprises. The foods we want to check into more thoroughly are the ones that are packaged.
How Do I Check Food Labels?
Let's take a look below at some of the most common descriptions found on food labels:
Fat Content: Always start here. Eating less fat is important in maintaining our health, proper weight, and vitality. Your consumption of fat should never be above 30 percent of your total calories for the day: approximately 50 grams a day. Check the label and see what the percentage of fat is. If the percentage is high, you'll be better off to pass it up.
Fiber Content: Your total fiber intake a day should be around 25 to 30 grams a day. Proper fiber consumption helps to lower cholesterol, prevent constipation, and improve your blood sugar, as well as help you to deter heart disease and stroke.
Sodium: You want your sodium intake per day to be below 2400 mg. Many processed foods are loaded with sodium, so make sure you keep this number as low as possible when selecting your foods.
Calories: You need to use your discretion here. Make sure the amount of calories in a particular food is reasonable. You would be surprised how some packaged foods over inflate their calorie count! Most of us need about 2000 calories a day to maintain a healthy body, so make sure all the food you eat in one day does not go overboard on the calorie count.
Nutrients: Food labels will not list every single vitamin and mineral included in the food. The most common nutrients that will be listed, though, include calcium, vitamin A, vitamin C, and iron. Each nutrient will come attached with a percentage (known as the Daily Value) that will let you know how much of that nutrient can be found in one serving of the food you are looking at. So for example, if calcium has a daily value of 20 percent in a particular food, then you will need to consume another 80 percent of calcium to get in the required daily amount.
Listing of ingredients: Ingredients on a label are listed in descending order by weight, giving you an idea of how much an ingredient is included as compared to the others listed.
I have a basic rule of thumb I try to follow when selecting my foods. I do not believe that foods should be overloaded with a host of ingredients that cannot be pronounced or understood. If it seems like the food label is flooded with chemicals and preservatives, it is probably best to pass it up. These processed foods are not nearly as good for you as whole foods in their original state.
Reading food labels can really provide you with a lot of information beneficial to you. Be smart when you shop, take a few extra seconds to read the food labels, and you will be on your way to becoming a healthy shopper!
Nothing on this site is a recommendation as to how to treat any particular disease or health-related condition. You should not use this site as a substitute for professional medical advice. For serious ailments, or if symptoms persist, you must see a medical
professional. You should not stop taking prescribed medication without consulting your doctor.
Healthy Fast Food
Reading Food Labels
Importance of Fiber
Importance of Water
Dangers of Salt
Water Soluble Vitamins
Fat Soluble Vitamins
Increase Energy & Reduce Stress
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In honor of Taco Tuesday, I bring you this potato and egg breakfast taco recipe, a high carbs meal for those heavy lifting days when you need more power.
|2 small Ezekiel tortillas (you can find them in the healthy section at the grocery store)|
|1 whole egg and 2 egg whites|
|3 tiny potatoes|
|Onion, green pepper, etc (any veggie you'd like)|
|Seasoning (Mrs. Dash or Flavorgod )|
|Hot sauce or Sriracha|


The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events.
The warble voiced doyenne of television cookery became an iconic cult figure and joyous rule breaker as she touched off the food revolution that has gripped America for more than fifty years. In this biography, the Julia we know and love comes to life.
Robbins shares his dispatches from the frontlines of the food revolution: From his undercover investigations of feed lots and slaughterhouses, to the rise of food contamination, the slave trade behind chocolate and coffee, what he calls the sham of "Vitamin Water," and the effects of hormones on animals and animal products.
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships. Since its founding in 1999, the championship has grown into the United States' most prestigious pastry competition. Boyle presents the most spectacular dessert recipes from the first decade of the competition, and shows how you can recreate the same desserts in your own kitchen.
Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Sugar: A bittersweet history offers a perceptive and provocative investigation of a commodity that most of us savor every day yet know little about. It reveals how sugar changed the nature of meals in the nineteenth-century, fueled the Industrial Revolution, and generated a brutal new form of slavery. Impressively researched and commandingly written, Sugar is as engaging as it is comprehensive.
Nothing is as irresistible or as delicious as homemade bread fresh from the oven. The comprehensive baking book that belongs on every kitchen shelf, the Bread Bible offers hundreds of inspiring recipes for everything from simple country loaves to waffles, muffins, and celebration breads for special occasions.
Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, “What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations.
Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers.Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating-the only challenge is deciding which one is right for you.
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain.
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines.
From the quiet simplicity of Myanmar’s rural towns to the bustle of modern day Yangon, this book captures the sights, sounds and flavors of a country that has until recent years, been isolated from the rest of the world. Best described as a mix of Chinese and Indian cuisines with a dose of Thai influence, Burmese cuisine is simple in its execution, yet delivers a complexity of tastes with the use of fish sauce, prawn paste, turmeric, tamarind, lemon grass, coriander, chillies and coconut milk.
Sam Leong is one of the most forward-thinking, talked about, celebrated and controversial chefs of his generation. This entertaining and often amusing account of Sam’s life and career examines his rise from troubled childhood to Modern Chinese culinary maestro and famed celebrity chef. Sam’s innovations and achievements are viewed through the lens of local and international gastronomy, in order to better understand his place in Singapore’s haute cuisine landscape.
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.


Located downtown Fernie, Mugshots is a neighbourhood joint serving quality coffee and great breakfast. A place for locals and visitors to come together!
Important to know: On top of offering a bunch of human warmth, we also serve coffee, sweet treats, breakfast, to-go food and lunch. all available to-go, in our indoor dining or on our great patio
This spot has been around for 20 years. Ownership has gone from hands to hands, employees had passed by and customers went through its doors. And the restaurant is still there.
Nothing fancy, everything made with love and all with our own touch.
AT mugshots we love giving back to our community!!
Here is a few examples of what we did this year:
*Made and sold 200 tourtieres (meat pie) for the local french school
*Made 300 cookies for Grizz day and gave the profit to our local Rotary club.
*offer our space for free to local NPO
And always looking for new idea to support Fernie.
we serve breakfast all-day
we also have a selection of sandwiches, snacks and treats
Breakfast burrito - 12
Eggs, chorizo, veggie mix, cilantro and cheese. served with salsa and sour cream
mugshots breakfast - 12
Eggs; bacon, ham, sausage patties or vegan patties; sourdough or multigrain; and potato
Avocado toast - 11
Eggs, multigrain toast, avocado, cilantro and beets hummus
Breakfast burger - 12
Eggs, bacon, sausage patties, cheddar cheese, tomato sauce, jalapeno, tomato and spinach
ham & egg sandwich - 7
ham, flat bread, egg, spinach and russian sauce
panko french toast - 12
berries coulis, 4 pcs of french toast and coconut
house grilled cheese - 11
cheddar, parmesan, roasted pepper, mushroom and potato
kids menu available - 6
grilled cheese, small breakfast plat, kid french toast
DESROCHERS RESTAURANT INC. © 2020


Green coffee beans is that beans that haven’t been roasted. Coffee beans contain compounds known as chlorogenic acids. Some believe these compounds have antioxidant effects, help lower blood pressure, and help you lose weight.
Roasting coffee reduces the Chlorogenic Acid content. This is why drinking coffee isn’t thought to have the same weight loss effects as the un-roasted beans.
Benefits of green coffee
It is always said that natural substances are the best solution for most human problems. Where Chlorogenic Acid strengthens the immune system, protects against heart disease, atherosclerosis, and is an antioxidant too. It is beneficial for the skin, but all the benefits of green coffee, despite its importance, haven’t earned it what it owned because of its valence among people as the best natural substances in burning fat and reducing weight.
The fame of green coffee
Some Of people say it is considered as a diet to lose "12" kilo of weight in a month and some say that it reduces the body 11% of its weight in six months, depending on the effect of chlorogenic and caffeine substances in it.
Dr. Awaz launched a campaign to encourage people to use green coffee ,where it became an important factor in the popularity of green coffee , he said that it consumption reduces weight and helps to reduce appetite, reduce hunger feeling , reduce blood sugar, increase fat burning and increase metabolism.
How to prepare green coffeeGreen coffee is a bitter taste, prepared by boiling it in water over low heat, to enjoy its various benefits. It is used for dieting by having a cup of green coffee before eating directly at the rate of three cups a day before each meal.


National Food Hygiene Rating Scheme
The Food Hygiene Rating Scheme shows the standard of food hygiene found in local food premises. After food hygiene inspection businesses are awarded a rating out of five.
Improve your rating
Email Food Safety to request a re-inspection to improve your Food Hygiene Rating.
You can request this at any time, as many times as you want. It costs £145 per visit.
Information about the scheme is available on the Food Standards Agency website or call us on 01293 428247 if you need further advice.


Food & Drink
Start your day with a hearty breakfast, with all the usual traditional English fare including delicious Suffolk bacon and sausages, freshly baked pastries and breads.
We also offer, a selection of cereals, fresh fruits, fruit juices, steaming hot coffee and a freshly brewed range of teas.
Harry's Bar with its relaxing ambience and prompt service is ideal for relaxing and enjoying the company of your friends and family whilst enjoying your favourite drink.
With our specially selected Suffolk brews from local distilleries to long list of Gins in the menu, our bar will offer drinks for any taste or occasion.
Who doesn't enjoy a slice of cake or an iced bun accompanied by a fragrant cup of something warm?
Looking to enjoy a treat with friends, or celebrate a special occasion or simply looking for something between lunch and dinner, our Afternoon Tea is the perfect choice.
Enjoy a selection of cakes, classic egg & cress or ham and mustard sandwiches, homemade scones with clotted cream and jam and a cup of tea or perhaps a glass of prosecco.
The Westerfield is our flagship restaurant, ideally suited to formal dining. The ambiance is set with soft lighting and Friday and Saturday dinner, and Sunday lunch, is accompanied by live piano playing.
The decor is very contemporary and elegant, and beautifully compliments the food freshly prepared by our Chef.
Only the finest seasonal ingredients are used by our Chef, in a bill of fare that offers a wide range of classical dishes.


All these meals include your choice of:
French fries or tossed salad or cup of soup.
Our 6oz beef burgers are charbroiled & served on a bun with BBQ sauce, lettuce, tomato, pickles, relish & onions.
Gluten Free Bun $1.25 Extra
Bacon & Cheeseburger13.50
Mozza - Mushroom Burger12.75
DOUBLE (TWO 4 OZ), MOZZA, MUSHROOM, BACON BURGER.
Super Rob's Burger16.50
DOUBLE (TWO 6 OZ), MOZZA, MUSHROOM, BACON BURGER.
Chicken Club Burger*13.50
Chicken Cordon Burger*13.50
Chicken Burgers 2
Crunchy Chicken Burger13.50
All our sandwiches & roll-ups are served with your choice of:
French fries OR tossed salad OR soup OR sweet potato fries: ADD $2
Santé Fé Chicken12.95
Grilled Ham & Cheese8.75
King of the Road11.95
Santé Fé Beef12.95
Roast Beef Dip10.95
Sweet Chili Chicken Melt12.95
(Egg Salad, Ham & Cheddar, Turkey & Swiss, Chicken Salad)


TASTES AND AROMAS
Welcome to Sri Lanka’s destination for lovers of imaginative fusion cuisine!
The quality of both the food and the service are one-of-a-kind in Sri Lanka, attracting guests from all over the world. Mayurana Gourmet Restaurant is housed within this classical Dutch style colonial mansion, creating an urbane and eclectic environment.
We want you to remember Villa Mayurana as your personal Garden of Eden. Let your taste buds join the party! Our chefs create the finest gourmet meals in a fusion of the best that Asian and European cuisine has to offer.


Cow’s milk protein allergy is the most frequently occurring food allergy in infants. Responsible for a vast range of symptoms, this allergy causes pain and suffering in children and their families alike, and is extremely difficult to diagnose.
Diallertest® Milk is DBV’s first marketed product in the Diallertest® portfolio, designed for the diagnosis of cow’s milk allergy. Diallertest® Milk significantly improves the diagnosis of cow’s milk protein allergy and is becoming the front-line diagnosis for lowering the risk of a child developing allergies.
It is designed to diagnose cow’s milk protein allergy and is suitable for everyday medical practice. Practical, simple to use and painless, as it is completely non-invasive, it can be applied directly by parents to the child’s back at home.
Diallertest® Milk is distributed in France by the pharmaceutical company, BioProjet Pharma.
Additional Diallertest® products are in development for the diagnosis of other food allergies including wheat and soybean.
CNIL number: 1544201 v 0
DBV technologies - siège social
Green Square - Bâtiment D
80/84 rue des Meuniers
Phone: +33 (0)1 55 42 78 78
Fax: +33 (0)1 43 26 10 83
SIRET: 441772522 00013
Executive editor: Pierre-Henri Benhamou
Hosting service: OVH www.ovh.com
Design : l’enchanteur www.lenchanteur.com


Let me just begin by saying that I don’t eat this stuff. However, my husband and daughter love it, and I’m always up for a culinary adventure. So, they chopped and smushed a whole head of cabbage, and placed it in the red crock pictured. We used a recipe from my Christmas present, The Homemade Pantry by Alana Chernila, with one important addition. We added some EM-1 to introduce some friendly microorganisms to help it ferment properly.
Two weeks later, I kept smelling the kraut, so I told my husband it was time to package it up. As you can see, our large head of cabbage made almost 2 quarts of sauerkraut! He pronounced it most tasty….I’ll just take his word for it.


Cheesecake slice with blueberries recipe
Test Kitchen tip
As a general rule, the bottom half of an electric oven and the top half of a gas oven give the best baking results.Cut pieces from the slice as you need it. This way, the cut surface is reduced, so the slice will keep fresher for longer. Most slices will keep for 2 to 3 days in an airtight container. Refrigerate those containing dairy products. Most slices can be frozen for up to 2 months but those with icings and cream fillings may crack and change in appearance as they thaw.


The consumption of raw milk over the last few years has increased due to the feeling that it has many benefits from good bacteria over pasteurized milk and milk products. Pasteurization while not changing the milk does kill bad bacteria like Tuberculosis, Brucellosis and Listeria which will make people sick.
Stay safe and feel free to share.
Texas raw milk Brucella contamination hits 7 states
By Coral Beach
Food Safety News
September 15, 2017
Although it is against federal law to sell unpasteurized milk across state lines, the CDC and state health departments are investigating illnesses in at least seven states in relation to Brucella bacteria found in raw milk from a Texas dairy.
One woman in Texas has been in the hospital for weeks with a lab-confirmed case of brucellosis. A sample from her matches antibiotic-resistant Brucella bacteria found in raw milk from K-Bar dairy in Paradise, TX, according to Texas officials and the federal Centers for Disease Control and Prevention.
“It’s very important for people who drank raw milk from this dairy to seek treatment to prevent infection with Brucella RB51,” said Dr. William Bower who is leading the CDC’s brucellosis investigation group.
“Even if people don’t have any symptoms now, they can develop a chronic infection that can impact their health for years to come.”
Given that we are supposed to be a nation of laws which are to be enacted by those we elect to represent us, I thought it might be educational to enumerate the laws that pertains to the office of State Veterinarian in AZ. Each one contains a link to the actual online version of the statute.
The rules that pertains (ie the sections of AZ Administrative Code) are too lengthy to include but realize the statutes are what authorize any rule to be promulgated.
Lastly I’ll point out 3-1205 and 3-1742. Those authorize the state veterinarian to enter and seize under certain conditions. That’s a lot of power which should be used cautiously, as there’s a very old and true saying about power.
Folks – here’s a quick run down of various disease situations around the country (in no particular order.)
VSV – Vesicular Stomatis Virus
From the number of new cases reported this week, it appears this year’s epidemic is winding down. 5 new equine and 1 new bovine in CO plus 1 new equine in TX. To date 365 positive premises have been identified.
Late 19th Century US – unhygienic production facilities serve as a medium to spread diseases like typhoid and tuberculosis in cities; public health crisis led to skyrocketing infant mortality
1889 Henry Coit, MD began campaign for Medical Milk Commission to oversee or certify production of milk for cleanliness (son died 1891 from contaminated milk)
Commission formed in 1893
1895 commercial pasteurizing machines for milk were introduced
“Bad Milk Causes Typhoid,” Sep. 19, 1913 edition of The New York Times – large typhoid epidemic in New York City attributed to contaminated milk
1917 Mandatory Pasteurization begins in many places
1999 Dr. John Leedom, M.D, physician representative – board of directors at California’s Alta Dena Dairy’s certified raw milk operation; discontinued raw milk production and distribution in 1999
Today raw milk regulation varies from one extreme to the other across the 50 states; some ban it totally while others allow the sale
Here are Dr. Leedom’s words that I find very clarifying.
“Raw milk and raw milk products should be avoided, unless the consumer believes that the improved taste of the product warrants the risk. Warning labels should appear on all raw milk and raw milk products that clearly spell out the possible dangers, so the consumer can make an informed choice: caveat emptor.”
There are many other aspects that I want to share on this topic. But that will have to suffice for the moment because I am out of time. So next time: raw milk part 2; until then enjoy the ride.


Factors to Consider When You Choosing Where to Have Your European Cuisine
If you specifically wanted to take European cuisine you have to make sure that you choose a good restaurant that will make their experience worth a while. European cuisine is associated with Europe but you can have this cuisine from anywhere in the world, all you need to do is find the right restaurant. Below are some of the considerations that you should make when you are picking the best European cuisine restaurant.
You also need to think about the quality of food that you will get from a restaurant. For you to enjoy European cuisines, you should look for a restaurant that knows how to prepare the meals. For you to identify this restaurant, you should attend tastings.
It is better to have a European cuisine in a hotel where the chef is from Europe. You are more likely to find that a European will prepare these dishes better than anyone else because this food is engraved in their culture. Consequently, to find a good restaurant to have this cuisine pick a hotel where the chef is from Europe.
Also, think about the way in which the food is handled. The conditions in which food is prepared and served is also an issue that needs to be considered. The restaurant that you decide to choose should allow you to inspect the kitchen, so as to confirm that the food is prepared in hygienic environments.
European cuisines are appreciated all over the world, and the demand for these cuisines makes them very expensive. Therefore, you should make sure that you choose a restaurant that charges a fair price for these dishes.
You may want to have your meals from home, in this case, then you will need to think of a delivery service. If you prefer having your meals at the convenience of your home, you should make sure that you choose a restaurant that has delivery services that will work for you.
The type of service that you receive in a restaurant is also a determinant of how much you enjoy the meals that you are served,. You should ensure that you chose a restaurant that values their customers and serves its customers in the best way possible.
When you are looking for a restaurant, you should find one that is conveniently located.
When looking for this type of restaurant, you have to look for the variety of the dishes that they have available,


Farm Boy Company Inc
Farm Boy fresh market stores have been providing a fun and friendly, fresh market shopping experience for over 36 years with legions of loyal fans in Brantford, Burlington, Cambridge, Cornwall, Hamilton, Kingston, Kitchener, London, Ottawa, Oakville, Pickering, Toronto and Whitby. Our fresh market stores are brimming with wholesome, healthy, tasty food choices for you and your family and best of all, everything is fresh.
Each day our buyers visit the local markets looking for the best fresh produce, our chefs cook up fresh, made from scratch, wholesome dishes in the Farm Boy™ Kitchen and our departments fill their shelves with the freshest products available. So when you arrive, we’re ready to bring you the best fresh market shopping experience, every day.


Ever wondered how to create the wonderful aroma that accompanies Indian food? Or better yet, how to prepare and surprise guests with authentic Indian cuisine? Well wonder no more!
Come and join me and my friends at Mount Pleasant Community Centre for an evening in fine East Indian Cooking Papa Puri Style.
Click below to register and for more details (space is limited, only a few seats remain):
Indian Cooking 101: Non - Vegetarian Delights
When: June 20th and June 27th, 6:30-9:30pm, 2011
Where: Mount Pleasant Community Centre
What: Chicken Curry, South Indian Fish, Jera Pilau Rice and Masala Chai


One of the most fun things about setting the Alice Jones mysteries in Philadelphia is that she gets to snack on lots of delicious Philadelphia food. Here are a few of Alice’s favorites:
Soft Pretzels (with mustard) – Soft and warm with big square salt crystals, there’s nothing quite like getting a pretzel from one of the many food carts around the city. Alice likes to add a bit of brown mustard to spice it up.
Cheesesteaks – Probably the most iconic Philly Food. A cheesesteak is made of thin slices of grilled steak and fried onions on a soft roll covered with melted cheese (traditionally Cheez Whiz or provolone). Don’t forget your napkins!
Water Ice – Sort of like a very firm slushie, water ice comes in every flavor you can imagine and is way more refreshing than ice cream. I had to call it Italian Ice in The Impossible Clue, but everyone from Philly knows it’s really called Water Ice!
Tastykakes – These mini snack cakes are made in Philadelphia and come in a variety of flavors. Sort of like twinkies, but so much better! I like the Dark Chocolate Peanut Butter Kandy Kakes. Alice prefers the classic Butterscotch Krimpets.
Pho-Not a traditional Philly dish, but a growing favorite. Philadelphia has a strong Vietnamese community. Pho is a spicy noodle soup. Alice and her dad enjoy seeing just how spicy they can handle their Pho


I am well aware that this is not a post about marketing your music, the state of the music business, or Music Publicity.
But it is #NationalPieDay!
And, since I often preach that you shouldn’t always focus on your music when you are online and you can always be diverse…. This is a post regarding my second love: Food.
This recipe was taught to me by my father Gordon Hyatt who is a masterful chef.
This pie will make people do things for you.
It is easy to make and takes minutes to assemble.
So, take a break from music marketing and hit the kitchen!
Preheat oven to 350 degrees
I buy frozen pie crust (deep dish)
but if you like to make pie crust you can do that too.
For this my friend made Julia Child’s recipe (pictured) Google it, it’s everywhere.
2 1/2 – 3 cups of blueberries
Juice & zest of 1 lemon
½ cup sugar
1-2 tablespoons corn starch
zest both lemons (remember don’t grate the white of the lemon just the yellow exterior flesh)
you will use half for the filling and half for the crumb topping – so set half aside!
juice 1 lemon and combine juice, half of the zest, sugar, and cornstarch with blueberries, – toss lightly together in a bowl – use your fingers don’t mash those gorgeous berries up
transfer to pie crust (pile it in, it’s ok if its higher than the edges of the pie)
1 stick butter (frozen or very cold)
1 cup flour w/ 1/2 teaspoon salt (you can use all purpose gluten free flour if hat’s your thing)
1 cup sugar
1 teaspoon fresh nutmeg – grated
zest from 1 lemon
dice the butter into small cubes
toss into bowl with flour, sugar, nutmeg & zest – knead this like play dough (use your hands and manipulate till it forms a crumbly consistency)
drizzle crumb topping on top of blueberries and cover them completely “sealing” the crumb topping to the edges of the pie crust.
for 25 – 35 minutes until topping is golden brown
serve with ice cream or whipped cream
For whipped cream just whip 1 pt heavy cream with a splash of vanilla and a dash of maple syrup
Become a hero to all your friends. Get people to do things for you


Now through Dec. 20, Weatherford College students can clear up parking citations with the campus police department for half the price and do a good deed at the same time.
Students can bring non-perishable food items along with a purchase receipt to the WC Police Department and receive a break on their outstanding citations. For example, $10 worth of food pays off a $20 balance.
Donations go to the Coyote Closet which benefits WC students in need.
Suggested items for the Coyote Closet include shelf-stable microwaveable food, oatmeal, cold cereal, peanut butter, granola bars, canned beans, canned tuna, canned chili, boxed or canned soup, bottled water, popcorn, rice, trail mix and noodles.


Baybrooks Restaurant opened its doors in Algorfa in December 2007 offering a modern dining experience. In the summer months you can opt for the quintessential Mediterranean experience of dining al fresco on our terrace whilst enjoying the views and soaking up the atmosphere. Our menu offers a wide selection of International dishes suitable for all tastes and these are prepared to order using the freshest produce available. We can cater for birthdays, anniversaries and societies both at lunch times and evenings.
Nikki, Ray and Head Chef Christopher are looking forward to seeing you soon.


3. Double Check – Once you get to the restaurant be sure to ask your waiter about the dish you are about to order.
Because you may of had to make some variations to fit your macros, you may need to make some changes to the dish.
Ask things like: “How many ounces of meat are in this dish?” “How is the dish prepared (fried, baked, grilled, etc.)?” “Is it prepared with butter or oils?” If you need to conserve fats, be sure to ask them if it can be prepared without the butter, oils, or sauces (ask for grilled, baked, or steamed).


Environmental Testing & Research Laboratories’ Dairy Scan tests for common bacteria found in dairy products such as soft serve ice cream, milk shakes and other milk products. The analysis is performed in a state-of-the-art laboratory and results can be faxed or emailed in approximately two business days after receipt of sample. Local samples may be dropped off or picked up by the laboratory for a nominal fee. ETR Laboratories is certified by the Massachusetts Department of Public Health for dairy product testing. The testing is performed to AOAC standards. Testing consists of the following: Aerobic Plate Count (AOAC 989.10) T. Coliform Count (AOAC 996.02)
At ETR Labs we recognize the urgency of quick turnaround times, therefore most tests are performed within two business days and all reports generated can be mailed, faxed and/or emailed.
Testing is $50 per flavor plus sample pick up charge. For pricing on multiple samples per pick up and other requirements, contact ETR Laboratories.


(General Studies I)
Malnutrition is a condition that results from eating a diet in which one or more nutrients are either not enough or are too much such that the diet causes health problems.
Despite a fast-growing economy and the largest anti-malnutrition programme, India has the world’s worst level of child malnutrition.
The Government has taken various steps to reduce the malnutrition.
E.g. Integrated Child Development Services Scheme (ICDS), Mid-day meal Programs (MDM), Special Nutrition Programs (SNP), Wheat Based Nutrition Programs (WNP).
POSHAN Abhiyaan to ensure attainment of malnutrition free India by 2022, anaemia (Anaemia Mukt Bharat) and healthy eating (Eat Right India).
Coherence is needed in areas of public policy across multiple ministries – incentivizing the cultivation and consumption of a range of food commodities. The government needs to ensure optimal healthcare of adolescents, pregnant women and young children; restricting the marketing of unhealthy foods and drinks; and expanding efforts to improve nutrition literacy.
The role of local government, Aganwadi, local community in the creation of awareness & effective implementation of the schemes. The Coarse Grains should be promoted to make available nutrient food.
Thus India needs to take a holistic & effective steps to reduce the malnutrition. the World Health Organization’s updated Essential Nutrition Actions must be adapted to the needs of the country.
Date- 06/01/2020 (Dept. of Content Development)


In the morning – write Marshall and Catherine – everything’s shuttered in Via Santa Philomena in scruffy, Baroque Catania, but in the evening it’s transformed, the restaurants open and everyone’s sitting at tables in the street. The modern, anglophile Fud, serving burgers, panini and Neapolitan pizzas, is popular with the city’s cool thirty-somethings (this is a university town). By 9.30 on a Tuesday, when we had finished eating there, at a grotesquely early British hour, it was packed and they were queuing outside.
Fud has shrugged off the weight of Italian tradition. The walls are bare concrete and you sit at a plywood bench, where it’s easy to strike up conversation with fellow eaters. If you want to brush up your Italian spelling, read the ironic menu offering Am Burgher, Cichen Burgher and Cis Burgher – or, if you have the bottle, Ors and Donchi. Beers from Fud’s micro brewery include a wheat beer and a blond beer that would satisfy any real ale buff.
The cichen burgher, in a slow-fermented sesame bun, with lightly grilled chicken, Ragusano DOP cheese, onion marmalade, shredded cabbage and rocket, was about as high as the Duomo. The pizza eoliana, also on a slow-fermented bread, had tomato paste, mozzarella, tuna, olive and tomatoes. You don’t have to worry about the etiquette of antipasti, primi, secondi and contorni here: the style is piatti unici – one plate meals – all between €6 and €10. If you like it, as we did, you can buy some of their products on your way out.
FUD Bottega Sicula Catania
Via Santa Filomena, 35
95129 – Catania, Italy
Tel: +39 095 7153518


We also offer you free wrapping of your order when applicable. Most of our custom trays already come wrapped but regardless of what you order, we will custom wrap your order for free!
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Last week my mom's backache got pathetic and we were planning to order dinner from outside. But don't know what struck me and I pulled out a recipe book by Tarala Dalal from bookshelf. (I can’t cook without a recipe book, I should learn to cook.) I explored entire book. I stopped over a recipe called 'Soya Mutter Ki Subzi'. I thought, 'let me try out this one.' My mom was quite relieved to know that I am taking the charge of the kitchen.
Soon I got done with the preparation part with a bowl of fresh green peas, paste of green chillies, ginger and garlic, mixture of curd, milk, gram flour, and water, and of course cubes of cottage cheese. (The original recipe needs soya nuggets, but I replaced them with cottage cheese). I rolled up sleeves of my shirt and started stirring, tossing, mixing and simmering. I bent forward and filled my nostrils with the spicy aroma. ‘Hmmm, it seems that I can make a good cook,’ thought I.
Soon we all were enjoying the tangy and spicy vegetable with hot rotis and steamed rice. I received compliments from my mom, dad and sister. Here is the recipe of 'Soya Mutter Ki Subzi' by Tarla Dalal. Try it out!!!
SOYA MUTTER KI SUBZI
Soyabean nuggets and peas simmered in a tangy gravy.
Cooking Time : 40 mins.
Preparation Time : 10 mins.
You can use mushrooms or paneer instead of the soya nuggets as a variation.
It sounds delicious, isn’t it? Well, I know it is mouthwatering. Try it out, and don’t forget to leave me a comment if you liked it. All credit goes to Tarla Dalal, a famous Indian chef.


Although I don’t generally like perpetuating stereotypes (who does?), there are some stereotypes that I can’t help but apply to myself. Like the stereotype that Asians love boba. Well, actually, I’m not a huge fan of boba (I generally prefer jellies in my drinks, so sue me), but they’re still tasty on occasion and they add a little texture to cold drinks.
Brandon and I discovered a bag of boba (or “starch balls” as the packaging appetizingly claimed) in our cabinets and we decided iced coffee boba would be delicious. It’s been fairly warm here in Santa Barbara, so iced coffee sounded right on the money.
Lately, there have been all of these healthy-eating crazes and people becoming vegan and raw food and gluten-free and all that. Now, I’m not knocking those people — I know some people do it out of necessity and others… hey, I admire their discipline. But let’s face it: sometimes it’s so good to eat something bad. And nothing is as deliciously bad for you as deep fried foods. And if you’re like me and you still feel sort of guilty about eating such trashy food, it’s not like you have to go around frying Twinkies and chicken. It might ruin the point, but vegetables are just as tasty fried.
So this method that I’m using is the Japanese method of katsu-fry and it’s a little different from using batter or whatever, but it’s tasty and that’s what matters.
I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.
So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie. Read more of this post


IsoPrime CFM Isolate Protein 2Kg - Amix Nutrition
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Isoprime CFM is completely free of aspartame and is sweetened with SPLENDA® , a natural sweetener that ensures an excellent taste, but does not provide us with any added fat or sugar. It also contains DIGEZYME® digestive enzymes, which mainly combine amylase, proteins and lipases but also cellulases and lactases, to promote digestion, as well as maximum absorption and utilization of the product.
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Main characteristics of IsoPrime CFM Isolate Protein 2Kg:
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- Protein obtained by the cross-flow micro-filtration process (CFM®).
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- Splenda® Sweetener.
- Enriched with Digezyme® digestive enzymes.
*May vary from flavor to flavor and depending on what it is mixed with
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Ingredients Amix IsoPrime CFM
CFM® – Whey Protein Isolate / from milk / with fractions of other proteins (beta-lactoglobulin, alpha-lactoglobulin, serum albumin, immunoglobulin, glycomacropeptide, lactoferrin, lactoperoxidase), cocoa powder (only in chocolate flavor, in chocolate-coconut flavor , peanut-coconut-caramel, mocha-chocolate-coffee), beet root juice (only in strawberry flavor, in berry flavor), aroma, stabilizer: sodium carboxymethylcellulose; emulsifier: soy lecithin; patented digestive enzymes DigeZyme® - multi enzyme complex (amylase, lipase, lactase, cellulase, neutral bacterial protease), coloring: (banana flavor and piña colada flavor: - turmeric; pistachio flavor and apple and cinnamon flavor: copper complex of chlorophyllin); sweeteners: sucralose and acesulfame-K, cocoa powder (only in flavors: cookies cream, double white chocolate), salt.
Presentation : 2Kg
- Types of Proteins
- Aislado de Suero
- 2 kg


Thursday, May 11, 2006
Vegetables have feelings too!!
Evening people and welcome to another Thursday where it’s me at the helm of Piddy’s Place!!!!!!! I have for many years had an overwhelming urge to do physical harm to a certain part of society, and for no good reason other than they are different to me. They wear sandals with socks, and have beards and bang on uncontrollably about how fucking virtuous they are. I am of course talking about vegetarians and I am going to devote the major portion of this week’s blog to them.
I am utterly fed up with being looked down from on high by people who think they are better than the rest of society just because they think eating what nature intended us to eat is wrong. I have no problem in letting every veggie in the land eat whatever leaf based green compost they wish as long as they do not try and force it on to my plate. And why does it have to have a special name “Vegetarian Food” The rest of us do not look for the “Carnivorous Option”, we just look at the menu and choose what looks nice and appeals at the time.
I agree that if you eat meat you should be fully aware of its source and what happens to it before it gets to your mouth. I even think that you should be prepared to kill something to eat at some point in your life. There is nothing like killing an animal you know to eat to make sure you do it justice when cooking, it makes you think about the value of life in a funny sort of way.
When I go out for a meal unless I am very lucky there is usually a vegetarian option on the menu. And I know it’s a veggie option because restaurants have been pressurised in to adding on one of those little “V” things beside it. Why in all that is good do we have to cater for veggies amongst normal diners. Have vegetarians because of there strange meatless existence suddenly lost the ability to read. Do we need to point out to the tofu eating left over hippy tie dye twits that this is there place on the menu? When I go out I read the menu and ask the staff about the food if the description does not suffice. I ponder the menu trying to mix a starter with a main to make a nice overall effect. Why not just go the whole hog and put a little skull and crossbones by all meat dishes to identify them as suitable for carnivores.
I have an ambition and that is to go into one of the vegetarian establishments and demand to see the meat eater’s option on the menu. After all fair is fair whenever the carrot munchers sit with the grown ups to eat they expect the veggie option. The French have the right idea they view vegetarians as some sort of sub species. Try asking for the veggie option in a restaurant in rural France, you will probably be chased out by the chef wealding a cleaver hoping to add you to the dish of the day.
Night Night all its time for dinner.
(KILL MORE COWS…KILL MORE COWS…Yee Haaaaa...blogmaster )
Posted by piddy77 at 11:05 AM


Wholesale Refined Sunflower Oil
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Sunflower oil is known for its high content of linoleic acid healthy edible oil. Cardiovascular and cerebrovascular diseases such as coronary heart disease, stroke, cerebral thrombosis, arteriosclerosis, hypertension increased, and long-term consumption of oil products suitable, can have greatly improved the symptoms. A very good sunflower oil is healthy in fats, now in many parts of the world, sunflower oil has become the first choice for consumers and chefs.
Consumption of sunflower oil in the world ranking third in all vegetable oils.
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GOOD FOOD, GOOD PEOPLE, GOOD TIMES!
133 East Elm St
Penn Yan, NY 14527
A classic woodfired and grill restaurant in the heart of the Finger Lakes, the Silverbird Woodfired is a hometown favorite. Enjoy a variety of savory dishes from our extensive menu of wood-fired and grilled cuisine.
NOW WITH ONLINE ORDERING!
Get your favorite foods to go with online ordering and delivery! Choose "Online Ordering" from the menu to get started with your order. Takeout and delivery are available.
Friday Fish Fry every Friday night starting at 4:00 PM. Enjoy our deep-fried haddock fillet served with french fries and coleslaw.
WING NIGHT EVERY THURSDAY
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I normally avoid deep frying recipes – not favouring the amount of oil used and the CLEAN UP afterwards. But I just can’t resist to make these when I found this easy Spicy Fish Cakes recipe by Rohani Jelani. What caught my eye is the twist to the usual Thai Fish Cake recipe and it can be made in a jiffy with a food processor. Also this method is shallow fry instead of the usual deep frying for fish cake recipes.
I tested out this recipe to prepare for the Chinese New Year family dinner middle of this month. I got skeptical when the batter turn out to be a bit watery and I could not form proper patties (I would reduce the amount of yogurt next time). With a squeeze of lime juice and a dip of sweet Thai chili sauce, these juicy fish cakes are simply delicious and rather addictive. These fish cakes can be made ahead of time and quickly reheated (in a pan or microwave oven) just before eating. I’ll definitely add these Spicy Fish Cakes to my family Chinese New Year dinner.
- 100ml Plain Yogurt
- 300g Mackerel Fillet (Tenggiri) - de-bone and cut into 2cm chunks.
- 1 Egg
- 3 tablespoon Thick Coconut Milk
- 1 level teaspoon Salt
- 1 level teaspoon Pepper
- 1 level teaspoon Sugar
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 1 small Onion (70g) - quartered and sliced
- 1 Red Chilli - halved lengthwise and thinly sliced
- 3 heaped tablespoon roughly-chopped coriander (leaves and stalks)
- 2 Kaffir Lime Leaves - finely shredded
- 2 Long Beans - thinly sliced
- 4 - 5 tablespoon Vegetable Oil
- Place the first 8 ingredients into the food processor and whiz until mixture forms a thick paste.
- Transfer mixture into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
- Using two spoons, form mixture into 3cm wide patties.
- Heat oil in a frying pan over medium heat. Dip a wooden chopstick into the oil. The oil is ready when bubbles begin to appear around the tip of the handle.
- Cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with a squeeze of lime juice and Thai chilli sauce.
- 10 Favorite Thai Street Food (asiahotels.com)
- Thai Fish Cake (Tod Mun Pla) (www.thaitable.com)
- Green Curry Chicken
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Home > Library > Slideshow: 6 Ways to Take Your Patio from Good to Great
Slideshow: 6 Ways to Take Your Patio from Good to Great
As temperatures start to rise, there’s no better way to take advantage of warmer weather than al fresco dining. In fact, 90 percent of table service restaurant operators say warmer weather leads to higher sales and customer counts, particularly at restaurants with outdoor seating. Fortunately, restaurant owners can create the perfect outdoor dining experience. Whether you’re building it from the ground up or simply spring-cleaning, consider these six tips to optimize your patio.


Our farm is just barely a farm at all. It only covers 1.5 acres. We have several varieties of chicken: black copper marans, cuckoo marans, americaunas, buff orpingtons, rhode island reds, white leghorns. We have guineas, pigs, honeybees, rabbits and the occasional goat. We also have two dogs, a malti-poo named Abby and a malti-zhu named Paris.
We try to plant a large garden each year, sometimes up to a quarter acre. Our goal is to use heirloom varieties when possible. We start many of our plants from seed. We enjoy growing 20 or more varieties of tomatoes and 10 varieties of peppers. We try to grow at least one new vegetable each year.
The kids help feed the animals and collect the chicken eggs each day. They are also getting old enough to help out in the garden.


Before COVID-19 struck India, Rajesh Agrawal and his wife, Meenakshi, would often get food from restaurants delivered to their home. A weekly treat of chicken tikka masala or lamb biryani would be a break from the vegetarian dishes they cook at home. But not anymore.
It’s been nearly a year since the Agrawals stopped ordering in food from their favorite restaurants.
“There’s no way to tell how clean and hygienic the restaurant kitchens are really,” Mr. Agrawal says. “Sure, the government has released processes for restaurants during the pandemic. But we can’t be certain that they’re following those, can we?”
In most restaurants–dine-in or takeaway–kitchens remain out of sight and out of bounds for customers. Short of walking into one, there’s no definitive way to ascertain if a kitchen is following hygiene protocols.
The Agrawals are not alone in their caution. Many thousands of restaurants around the country forced to closed for much of last year during a series of lockdowns are now opened for business. Yet many people are staying away rather than take the risk of eating out or ordering in.
The result has been devasting for India’s USD 50 billion dining industry. It has lost an estimated USD 9 billion over the past year with restaurant footfalls dropping to zero for most of 2020.
Soumyadeep Barman, an innovator in the food delivery business, says the food experience is broken and needs to restore customer trust. He has come up with a technology-driven plan that is based on high standards and transparency.
Soumyadeep Barman, co-founder and chief product officer of Rebel Foods, plans to use technology to restore customer trust in food business. (Photo: Soumik Kar for Microsoft)
First of all, he has adopted an artificial intelligence (AI) video analysis solution by a Microsoft partner that constantly monitors kitchens for health and safety violations. And soon he hopes customers will be able to see for themselves how their meals are being
This article is purposely trimmed, please visit the source to read the full article.
The post Kitchens in the cloud: AI is restoring consumer trust in the food delivery business appeared first on Microsoft | The AI Blog.


It’s the season for indulgence and special treats — I won’t tell your trainer if you don’t! Whether you need to fill out a dessert table for your holiday dinner, or just bring a treat to a party, the holiday season is the time of year when everyone needs a signature bakery to frequent. If you need suggestions, here are four great Charlotte favorites.
1617 Elizabeth Ave
Charlotte, NC 28204
THE place to order pies for yourself, your friends, or clients. The best part is they ship their famous Pecan ($25) and Chocolate Pecan Pies ($27) anywhere in the US.
Amelie’s French Bakery
This indulgent French bakery offers everything you dream of, from Chocolate Croissants to Iced Cinnamon Pull Apart Bread. There is nothing here that won’t be a hit.
La Piccola Gabbia
224 E 7th St
Charlotte, NC 28202
Impress the seasoned world traveler in your life this holiday season with a gift of authentic European treats. The recently opened storefront inside the 7th Street Market is known for their Biscotti, Chocolate Cherry Cake, and Cannelé de Bordeaux.
If you want a sure-hit, look no further than Nova’s New York style cheesecake. It comes by the slice ($2.55) or whole ($23.55 for 10-inch). This bakery offers a wide selection of other treats as well!
Photo by Cody Hughes @clhughes21


The Importance of Nutrition and Hydration for Healthy Skin
Proper hydration and nutrition are essential components to maintaining healthy skin. Eating a nutrient-rich diet, drinking copious amounts of water, coupled with incorporating vitamins into your daily routine can help sustain the youthful glow and vibrancy of your skin.
Eating the right foods can be crucial in achieving healthy and glowing skin, so let's dive into why proper nutrition is essential and how you can include the correct nutrients in your diet.
To maintain a healthy complexion, it's vital to stay hydrated. Hydration helps the skin keep its suppleness and elasticity while preventing dryness, flakiness, redness, or other forms of irritation which can be very uncomfortable. Without proper hydration, you may not achieve maximum results in your skincare routine.
Adequate hydration helps to keep the skin looking healthy and vibrant. When it comes to hydration, the most important factor is to drink plenty of water. To maintain healthy, glowing skin, it is recommended to drink 8-10 glasses of water daily. Not only that but increasing your electrolyte intake can promote an even more radiant complexion! By following these simple steps you will be able to reap the rewards of a hydrated and nourished body.
Superfoods for Skin
Nourishing your body with a variety of nutrient-rich superfoods is essential for keeping your skin hydrated and healthy. Eating a balanced diet helps to ensure that your skin gets the nutrients it needs to look its best.
Superfoods are fruits, vegetables, grains, and other nutritious plant-based foods that are packed full of essential nutrients our bodies need for optimal health. Their vitamins and minerals help combat free radicals, shelter our cells from harm, and keep our skin looking youthful.
Supplements in Skincare
Nutrition and hydration are essential for healthy skin. Eating a balanced diet, drinking plenty of water, and adding certain vitamins to your diet can help keep your skin looking vibrant and youthful. Supplements can also be used to maintain healthy skin. Certain nutrients, such as omega-3 fatty acids, Vitamin C, Vitamin E, and zinc, can help maintain healthy skin. Omega-3 fatty acids are found in fish oil and flaxseed oil, while Vitamin C is found in citrus fruits and green leafy vegetables. Loaded with Vitamin E, nuts and seeds are a surefire way to replenish your body's needs while oysters and other shellfish provide an abundance of zinc. Together these two key nutrients work in tandem to ensure that you maintain a youthful radiance and glowing complexion. Nourish your skin from the inside out by consuming a diet rich in essential nutrients to reduce symptoms of common skin conditions. Supplementing with vitamins and drinking plenty of water can also help promote healthy, glowing skin while maintaining a youthful appearance.
Eating a nutritious diet and properly hydrating your body are absolutely key to achieving and maintaining healthy skin. Taking good care of yourself by monitoring your food intake and drinking plenty of fluids can bring you closer to fulfilling your skin goals.
Does your skin need a little TLC? Blake Charles Salons can help! Click here to see our selection of skincare services today!


Ah, yes, Asbury Park, New Jersey…. A peaceful beach town known for Bruce Springsteen, Jon Bon Jovi, and vegan chicken salad. The three go together as harmoniously as vegemite and tears. So, of course, when I was in Asbury Park this weekend, I wandered over to ‘Twisted Tree’ to grab their world famous veggie chicken salad wrap.
You know a restaurant is no joke when they have a sleek and sophisticated, yet funky and hip business card. Look at that backwards ‘S’! How delightfully whimsical!
However, when I approached the counter, there was quite some drama. It was a little difficult explaining to the woman just what I wanted.
Me: Do you have a whole wheat tortilla?
Her: Well, the special, um, wrap has a whole wheat tortilla.
Me: Can I get a different wrap with whole wheat?
Her: *stares blankly at me*
Me: That’s what I’d like.
Her: The vegan chicken salad wrap?
Me: Yes. With a whole wheat tortilla. Can I do that?
Her: *stares* …. *walks away*
I think she went in back and had a brain aneurysm. I didn’t mean to hurt anyone…. Next time I’ll order the Happy Meal. Eventually, I received my whole wheat tortilla, though. Ole! The thing is, the wrap was great! I mean, it wasn’t delicious to the point of turning me gay or believing that Elvis is still alive, but it was sufficiently adequate. For the $8 and change it cost, it filled me up and tasted like… let’s see, how do I describe this properly? It tasted like lettuce and tomato got together and had a party. They invited the chicken and the mayonnaise, but they sent the invitation for the spices to the wrong house. So, the spices never showed up, and that’s a shame. Everyone knows that they bring the party hats and little drink umbrellas. The party goes on, but it’s just not the same. There’s no pizzazz, the kids are too sad to go for a swim, and no one else can break open the pinata.
The real winner, winner, vegan chicken dinner of this meal du jour was the sauce that waddled alongside the plate and set itself right in my heart. See, the ginger sauce came uninvited to the party. I don’t even know if it knew anyone, but let me tell you, that ginger sauce brought some spice to the party. Ginger Sauce had everyone in tears, laughing. Ginger Sauce told us about growing up in China. I even invited Ginger Sauce to stay at my house for the whole wheat, I mean, week!
Overall, Asbury Park is pretty swanky. Twisted Tree has vegetarian food* that has great potential (as well as yummy baked goods and smoothies.) And, if you play your cards right, you too may cause a second uprising of “Whole Wheatgate 2015”
Tune in next time when I review something else!
Rating: 7/10 unicorn hugs
Check out things you’re not eating right now:
*Although this “compassionate” restaurant exploits the term “vegetarian”, they do in fact sell fish products. Fish as in the animal, not the Swedish cherry candy that makes me question if Abba even knew a queen who danced. Sounds suspicious to me.


6/10/2016 5:15 AM
We thank you for joining us on our newly established tea blog and website. The intention of this blog will be to highlight some of the teas we are bringing in or are currently in love with, along with discussing other aspects of tea culture and current issues effecting the tea industry.
The goal in founding Royal Tea New York is to raise the bar for tea that is available to the domestic wholesale market. We feel that much of the tea industry is under-served in the quality of offerings available in the current market. Drawing from over 16 years of experience in the tea industry, we have sourced teas that speak to a modern palate, focusing on the latest trends while respecting the rich traditions, culture and history that tea has to offer.
The compressed cakes pictured above are Puer, from the Bu Lang Shan region of Menghai County in Yunnan, China. They are one of the three Puer cakes we have pressed this year, the other two being from Ai Lao Shan and Nan Nuo Shan. Although not a tea for everyone, Puer has a devoted following among the younger generation of tea connoisseurs and is really a joy to drink.
We will have these cakes, along with many other teas on display at the World Tea Expo at booth 739. Alternately samples of our teas can be provided on request. If there is a tea you are looking for, or if you have questions about launching a tea program, please don't hesitate to reach out to our sales staff at firstname.lastname@example.org.
If you haven't had the chance to, please take a look at our teas - Royal Tea Offering.
The Staff at Royal Tea New York


PLEASANTON, Calif., October 3rd, 2013. A new iPhone app to help travellers and food lovers translate Italian food and restaurant menus into English has been released today (October 3, 2013). Download from iTunes here.
The app, “Translate A Menu – Italy Food Dictionary” offers instant search of over 5000 Italian foods and dishes. A “reverse search” to translate a food from English into Italian is also a feature. [Read more…]