Friday, December 30, 2011
2 cups flour
1 tbls. Baking powder
1 teas. Salt
½ cup softened butter
1 cup sugar
¾ cup coconut milk
1 tsp. Almond extract
1 - 9 oz. jar of Sour Cherry spread
Mix flour, baking powder and salt and set aside.
Using a mixer mix sugar, butter, eggs and almond extract and beat until smooth and add the flour mixture slowly and the coconut milk and mix until smooth.
Preheat the oven to 375 degrees, grease and flour 2 - 9 in. round cake pans. Fill the pans and bake for 35 min. until done.
When cakes are cool, place one on a serving plate smooth side up and spread the Sour cherry spread all over the top of the one cake using all the contents of the jar. Remove the 2nd cake and place on top and sprinkle with powdered sugar to finish.
Thursday, December 15, 2011
1 romaine lettuce heart, chopped - 10 leaves
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup radishes, chopped
1 cucumber, chopped
1 red pepper, chopped
3 Roma tomatoes, chopped
1 cup pita chips * see notes
2 teaspoons sumac
1/2 cup lemon juice
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1. Chop all of the vegetables and place in the bowl.
2. In a small bowl mix the dressing ingredients together: sumac, lemon juice, garlic, and olive oil.
3. Mix the vegetables, add the dressing and mix.
4. Top with pita chip`s
* Pita Chips - Take 2 flatbreads and cut into inch pieces place on a baking sheet and drizzle with olive oil and sprinkle with Za`tar, bale for 15 min. at 350 degrees remove from oven and let cool.
1 pound ground beef
1 onion diced
2 tablespoons bread crumbs
1 teaspoon salt
1/2 teaspoon baharat
3/4 cup raisins soaked in 1 cup of water for 30 minutes
1 large onion thinly sliced
Make the sauce : Sautee` the onions in olive oil on low to medium heat until golden brown. Add the raisins, reserving the water. Continue to sautee` while mixing for a few more seconds. Add 1/2 cup of the raisin’s liquid and bring to a simmer. Put aside.
Make the Meatballs: Combine all the ingredients for the meatballs and knead by hand until well mixed. Form the meatballs about a 1 ½ dia. ball.
Fry the meatballs until golden brown and add the onions, and the raisins with the liquid, simmer for 30 min. until sauce thickens and serve.
Tuesday, December 6, 2011
1- pd. wide egg noodles
fresh ground pepper
1 - 7oz. jar roasted red peppers drained and diced
3 ½ - cups milk 1/2 - cup flour
½ - cup shredded pecorino Romano cheese
2 - pouches white albacore tuna
1- 14oz. can artichokes in olive oil, drained and diced
5 - scallions, diced
½ - cup grated parmesan
1- tbls. Greek oregano
Preheat oven to 400 degrees. Lightly oil a 9 x 13 baking dish.
In a large pot cook noodles until 2 minutes short of al dente, drain, and return to pot.
Meanwhile, in a 5-quart heavy pot, heat oil over medium heat and add the diced peppers. Cook 4-6 min. and add the flour stirring 1 min. gradually add the milk stirring until smooth, continue cooking and stirring until mixture comes to a simmer. Remove from heat and stir in the pecorino Romano cheese.
Add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions and Greek oregano and pepper to taste and toss. Pour the mixture in the baking dish and sprinkle with Parmesan and bake for 20 min. or until bubbly and lightly golden on top.
Friday, December 2, 2011
Makes about 36 cookies
2 - Tbs. dry basil
3/4 - cup sugar
2 - sticks softened butter
1/3 - cup fresh lemon juice
1 - large egg
3 - cups all purpose flour
zest of 1 lemon
1/3 cup of powdered sugar
1 tsp. lemon juice
¼ cup milk
In a small bowl add dry basil, lemon juice and zest and let sit for 30 min.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add lemon juice, zest and basil and egg, beating until blended. Gradually add flour and beat until blended.
Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.
Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks.
To make the glaze add the powdered sugar , lemon juice and milk and whisk, glaze should be thin, if it is too thick add a little more milk. Drizzle over cooled cookies and let sit for about 30 min. to set


Of about the million of insect species described in the world, less than 1,500 are known to be a regular part of the human diet. Insects have served as a nutritional, tasty and safe food source for people for tens of thousands of years, all over the planet. The practice of eating insects is known as entomophagy. Insects still remain a popular food in many regions of Central and South America, Africa, Australia and Asia, and entomophagy is a growing industry in over 90 countries. In spite of the fact that bugs can be tasty morsels and provide a welcome course of animal proteins, this diet became superfluous once Man had meat and milk from his own herds. Read more about entomophagy here.
The Witchery Grubs, or wood-eating larvae of the cossid moths (family Cossidae) from Australia, are famous food of the Australian Aborigine. They could be eaten cooked or uncooked. The grub grows to about 7cm in size and live up to 60cm below ground. Wood feeding larvae, feeds primarily on the sap from roots of the Witchetty Bush and Small Cooba that is found in central Australia.
The Giant Water Bugs (Belostoma sp.) is commonly used as food in eastern Asia (China, Japan, Thailand, and others; see also here), where it is used either as food, or as a source of extracts. The spicy sauce made of the Giant Water Bugs is known as namphala (Belostomatid “Essence”) and can be purchased in many Asian grocery stores in the USA.


The other day while scrolling through Twitter, someone on my timeline made banana chocolate chip muffins. Instantly, I craved them. Banana and chocolate is my favorite food combination, and coincidentally, I happened to have some dying bananas lying around. Usually I would make banana bread, but I wanted to try something different, so I made what I craved: banana chocolate chip muffins.
Surprisingly, it took me a while to find a recipe that was in my skill range and time frame. (I’m not against a difficult recipe, but with school and a job, carving out time for one can be a challenge.) I finally found a recipe for muffins dubbed as “fluffy and moist” by The Baking ChocolaTess. The ingredients list was also short, and you know how much I love a recipe with few ingredients.
Although I loved the short ingredients list, I loved how I could mix everything together with a wooden spoon even more! Few ingredients is great, but few dishes to be washed is the best.
First, I melted the butter. I combined it in a large bowl with the bananas and mashed them together with a fork.
Before I melted the butter, I was in a predicament. The recipe said I needed 1/3 cup of melted butter. Did that mean I should melt enough butter to fill up to the 1/3 line in a liquid measuring cup? Or do I cut five tablespoons of butter off the stick and melt that? Do those two things end up looking the same in the end? Well, I’m no baking scientist, and I didn’t feel like testing it out, so I just melted five tablespoons of butter and called it a day.
Next, I stirred in salt and baking soda. Then, I added the sugar, egg, and vanilla.
The outcome was a soupy, buttery banana mixture. I was a little concerned with the watery batter, but the recipe was supposed to make moist muffins, so I didn’t think too much about it.
Finally, I added the flour and chocolate chips and stirred everything until just combined (the recipe clearly says to not over mix).
I couldn’t believe the batter was done within three steps! It looked so good, too. The flour gave it the substance it needed to be a “real” batter, and I was pleased.
I poured the batter into a greased muffin tray and put it in the oven for 20 minutes.
I would just like to note that the recipe said the yield was 12 servings, and I got exactly 12 muffins! This was the first time that ever happened. I usually end up with way too much or way too little.
After 20 minutes in a 350 degree oven, my muffins were done! They smelled delicious, too.
This was one of the easiest recipes I have ever made, and I loved it! These muffins are so moist and tasty. They would be perfect for a light snack or a quick breakfast.
Recipes that are too involved usually don’t turn out as good for me as the simpler ones. What is your favorite easy recipe? I’m always looking for more. Link it in the comments and maybe I’ll try it!


I love cooking and though I don’t get spare time to pursue this hobby but still seldom I am found in my kitchen, lately I was searching for some recipes when I came across this site www.recipelion.com, trust me this is one of the best recipe resources I have seen on the web.
Here I found 2 Recipe Books which are free to download, here is a small description about what these recipes are all about (as given in the book) –
“Nearly every one of us has gone to a restaurant and had a meal that was so good that we wanted to learn how to make that recipe at home. The problem is famous restaurant recipes are tough to find, because restaurants can be very protective of their most popular recipes.
Luckily, many talented home cooks out there spend hours playing around with recipes to try and create copycat recipes of those famous top secret recipes. And while the copycat recipes may not be exact replicas of those famous restaurant recipes, they are so close that you will never know the difference. And some of our restaurant recipes – those from larger chains – may be the exact recipes.”
Sounds amazing, isn’t it?
So if you wanted to cook something as it tasted in your favorite restaurant, go ahead and grab your copies, and replicate your favorite dishes at home.


By Jakob Brodersen. Translated by Pernille Budde Haensel, AAU Communication
Photos: Jakob Brodersen
Grain isn’t just grain. When consumers buy a bag of flour or pasta, the grain inside has been through a careful sorting process removing contaminants and poor quality grain. Until now, this process has involved either the use of cameras to monitor grain appearance or infrared technology to determine the chemical composition of the grain.
During his studies at AAU Esbjerg, Frank Manfred Hansper discovered a technology that could be used to combine the two different approaches so that inferior grain is eliminated and the remaining grain is sorted into different qualities in the same process. Grain with high protein content has the highest market value, while grain of a poorer quality can be used for beer production etc.
NEW EYE ON GRAIN QUALITY
It is not immediately apparent whether or not a grain of wheat has a high protein content. Protein content can only be assessed either by using infrared technology or simply by cutting the grain in two to examine it. However, infrared technology does not help eliminate husk-damaged grain or contaminants.
Frank Manfred Hansper has found an effective mathematical model to combine the two technologies:
‘It’s like getting a new eye that sees more clearly.There are three particularly important quality parameters; protein content, relative hardness and vitreousness. The mathematical model I’ve developed allows us to combine data about the appearance of individual wheat kernels with infrared images to accurately predict the quality of the kernels’.
Frank Manfred Hansper in the chemical lab at AAU Esbjerg. His research on wheat grain sorting may result in better food and less food waste in the future. Photo: Jakob Brodersen.
MORE KNOWLEDGE – LESS FOOD WASTE
The more knowledge we have about each individual grain of wheat, the better we can utilise them later. When grain is sorted accurately into different qualities the quality of the end product is higher.
Better flour benefits both consumers and food producers, but the new technology also helps reduce food waste. Frank Manfred Hansper says:
‘Kernels with a damaged outer shell or other irregularities can be used when we know their protein content. These grains should not be used for human consumption, but can easily be processed into good animal feed or something else instead of being wasted. The better the sorting process, the better use throughout the production chain.
To the naked eye, a handful of grain looks quite similar, but the quality and protein content vary greatly. Photo: Jakob Brodersen
THE FUTURE OF FOOD SORTING
Frank Manfred Hansper has just graduated as chemical engineer from AAU Esbjerg. He did his research on grain sorting as part of his master’s thesis and was supported by a scholarship from Novozymes.
His mathematical model was developed to characterise wheat grain, but the same technology can be used for many other types of food and the potential is huge. He says:
‘The combination of hyperspectral imaging and standard sorting technology is already in use around the world. The method that I’ve developed shows the potential of the technology.


I am very confident that most readers will agree with me when I say that nothing beats home cooked meals. Whether you are planning to eat with your family or you are expecting guests to visit your home, everybody will enjoy your family’s home cooked delicacies. Serving and eating good food will not only remind us of the good old days, it will even strengthen the bond of our family members. Learn more about Dauphin Homemade Food, go here.
In this article, we will be focusing on how to make classic pierogies. Pierogies are also known as “varenyky”. These treats originated from Central and Eastern Europe but they are very popular worldwide. Pierogies is a very popular pastry with fillings inside. Some examples of pierogie fillings are the following: meat, vegetables, and cheese. Boiling and frying are your two options when cooking pierogies. Doesn’t matter what fillings you choose and what cooking method you use, you will be very confident that it will be mouth-watering. Find out for further details on Winnipeg Pierogies right here.
What are the ingredients you need to make classic pierogies?
-4 cups of all-purpose flour
-2 teaspoons of salt
-Prepare two teaspoons of pepper.
-Melted butter (two teaspoons)
-Prepare two cups of sour cream.
-Eggs (three pieces)
-Vegetable oil (two teaspoons)
– Prepare eight pieces of potatoes.
-1 cup of shredded cheese
-Prepare three tablespoons of cheese sauce.
Prepare an onion.
Start off by mixing your flour and salt on a large bowl. The next step is to prepare another bowl where you can mix and whisk your melted butter, eggs, vegetable oil, and sour cream. Make sure you stir very well in order for all the ingredients to blend together. Cover the bowl with a clean towel and wait for the dough to rise.
While waiting for your dough to rise, it is now time to cook your potatoes. Get a huge pot where you can boil your potatoes for approximately 15 minutes. After 15 minutes and your potatoes are now cooked, you have to mash it and mix in your shredded cheese and cheese sauce (I recommend that you mix in the cheese sauce while it’s hot). Don’t forget to add flavor to your filling by seasoning it with salt and pepper.
After your dough has risen, it will be much easier for you to roll it when you divide it into two parts. Roll it out on a floured surface until it is thin. After this, get your cookie cutter or perogie cutter and start cutting the dough into circles. Put the filling on the center and see to it that you brush the edges of the circles with water before you fold the circles into half. See to it that you press the dough well- this ensures you that the edges are sealed. Finally, place the dish inside a freezer overnight and either boil or deep fry it.


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Gluten-Free Irish Soda Bread Recipe
Irish Soda Bread Love
For bakers using wheat, Irish soda bread is one of the easiest no-fuss breads to throw together. The gluten in the wheat works its magic to bind the quick-rising dough without yeast. But if gluten is no longer in the equation, creating a tender loaf of Irish soda bread is a tad more complicated. Gluten-free quick breads can be crumbly and dry. Especially if you use the old school white rice flour and starch combo.
What do I have against white rice flour? It might simply boil down to personal taste. After baking gluten-free for awhile, one develops personal preferences. I don't like the cooked rice taste, or texture, that rice flour imparts. Ditto for bean flour which tastes vaguely metallic. (And I don't care how much protein and how few carbs a raw bean has, okay?)
This soda bread sports a mildly sweet and complex flavor. The potato starch gives it tenderness, moisture and lift. If you don't like the taste of caraway, try a touch of finely grated orange peel. Make sure your source of millet flour is truly gluten-free. See here.
Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour.
Yield: 8 servings
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
We freeze our leftover slices (wrapped in foil and bagged), then reheat the thawed pieces in a warm iron skillet with a drizzle of light olive oil. Don't tell your mother- we were licking our fingers.
Find more Irish recipes here- for St. Patrick's Day or any day you feel like celebrating the Celtic spirit.


While the transient taco truck moves quickly among lower-density
locations to serve a diverse mix of needs, the semi-permanent truck takes
on the location memory of a fixed restaurant. The semi-permanent type could
be considered the more mature phase of a taco trucks lifespan; they have
found a niche that can be exploited without the need for constant roaming.
Many of these semi-permanent restaurants have taken on some of the look
of fixed restaurants with outdoor seating, and the ability customers to
call in orders to a cell phone, for pick up later.


One of the sweetest days of 2024 is around the corner: Easter! For this occasion, we created an Easter Box with some limited edition flavours which is only available on EASTER SUNDAY - 31 MARCH by preorder!
- White Chocolate Pistachio Roll: Covered in white chocolate en finished with pistachio frosting and pistachio powder.
- Praliné Roll: A hazelnut-chocolate frosting with caramelized hazelnut pieces and a half dark chocolate easter egg
- Lemon Lavender Roll: A duo frosting of fresh lemon and purple lavender. Spring is here!!
- Apricot Crumble Roll: A scoop of apricot compote finished with a cookie crumble.
Preorder your box now for the 31st of March and choose your pick-up location! You can pick up your box at your chosen location between 11 and 18h.
All Rolls are vegan & contain gluten. The Praliné Roll contains (hazel)nuts. The White Choc Pistachio Roll contains pistachio nuts. Can have traces of pinda, nuts, dairy.


Book 1: Country Feeds
How to Grow, Source and Mix Your Own Feeds!!!
Tired of paying the high cost of feed?
Here is your answer! This book explains:
* How to Grow and Harvest Your Own Grains
* How to Find Grains Locally to Add to the Ones You Grow
* How to Mix Your Own Feeds (including recipes)
* What Other Grains Can Be Substitued In Recipes
* Includes Plans for a Simple Mixer
* Includes Recipes for Goats, Cows, Sheep, Llama and
Alpaca, Chickens, Ducks, Turkeys, Pigs, Horses, etc.
"I've already read up on the chicken feed recipe that I had wanted and I'm grateful!
I've been wanting to make my own as I don't want Soy in my chicken feed. Most organic food ( so far organic = no GMO) has Soy which has anti nutrients which is kinda counter productive, so now I can mix my own with a circle of friends, who probably will also buy your book!
"I just wanted to tell you thanks for the Country Feeds Book. I read it and gleaned so much information from it! It is a great reference tool for me and it will be used regularly, Iím sure."
What Customers Are Saying!!!
Book 2: Green Sprouting Grains for Feed and Fodder
* Feed Your Animals for Dramatically Less $$$$$
* Be Able to Feed Your Animals Organically
* Know What is Really in Your Feeds
* Give Your Animals Better Nutrition
If you could feed your animals organically would you? Organic goat feed costs $39.25 for a 40 pound bag at the feed store. That 40 pound bag will only last for a month with a goat that is bred or if your goat is in milk only about 13 days (if you feed 3 pounds of grain a day). So, to feed your goat 3 pounds of grain for a whole month would cost almost $100 from the feed store.
With sprouting your grain and feeding the fodder you can feed the same goat the same or better nutrition. One pound of grain will grown six pounds of fodder. A milking goat needs 3 to 5% of their body weight in fodder. So, if your goat weighs 50 pounds, you would needs 2 1/5 pounds of fodder per day which means you will only use 15 pounds of dry grain per month. Instead of needing 90 pounds of grain per month, you will only use 15 pounds per month. That is one third of the amount of grain if you feed it dry. Instead of $100 per month, it will only cost you $33 per month. Wouldn't you like to cut your feed costs by 65%?
Learn to grow your own green sprouted fodder with this book--Only $ 15 for both books in pdf format!
If you want a hard back copy of Country Feeds with Green Sprouting Feeds added to it order here for $25.95 which includes shipping (you also get the link to download the pdf while you are waiting for the hard copy) :
If you want a kindle copy of Country Feeds and Green Sprouting Feeds order them here for $10.95 which includes shipping (you also get the link to download the pdf files while you are waiting for your kindle version to be emailed to you). Kindle version will be emailed within 3 days to the email on your paypal account. If you wish it to be mailed to another email account, please state that in the comments of your payment. :


If you drink or eat dairy products and are breastfeeding, the cow's milk protein is passed to your baby. Cow's milk protein is also an ingredient in most infant formulas. Some babies are sensitive to this protein.
Signs of cow's milk protein sensitivity or intolerance include:
A formula-fed baby with suspected cow's milk protein intolerance usually will be switched to a soy-based formula.
If your baby has signs of milk protein intolerance, contact your baby's doctor.
Current as of: April 20, 2022
Author: Healthwise Staff
E. Gregory Thompson MD - Internal Medicine
Adam Husney MD - Family Medicine
Martin J. Gabica MD - Family Medicine
Lora J. Stewart MD - Allergy and Immunology
To learn more about Healthwise, visit Healthwise.org.
© 1995-2022 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.


Scott and I felt like being rebels and had some loaded nachos as dinner. I know, I know, this is an appetizer for a little get-together, not an actual meal! What were we thinking! But it was great, especially with an ice cold beer. We ate like kings! You could easily add some shredded chicken or ground beef to this, but we opted out of any meat.
- Tostitos Rounds chips
- Mexican cheese blend
- 1/4 cup bottled salsa
- Refried beans
- Sour cream
- Pickled jalapenos
- Set your oven to 350 F. Place chips on a cookie sheet in a single layer; add the cheese, bottled salsa, and beans to the chips.
- Bake for 10 minutes. When it’s done, add the sour cream, guacamole, and pickled jalapeños.


Food Scientist Job Description
A food scientist is a person who applies scientific knowledge to food production, preparation and distribution. A food scientist applies the knowledge of chemistry, microbiology, biochemistry and engineering to food handling, processing and packaging to add value to food and provide us with safe, nutritious and nourishing foods.
A food scientist should be curious, creative, analytical, methodical, confident, patient and persistent to experiment and develop foods that are safe and nutritionally rich. They should be knowledgeable about the chemical composition, structure and nutritional value of food, food processing and preservation techniques, and the chemical, physical and biological changes that occur in food during processing, preservation and storage.
Pursue a career in food science and technology if you have aptitude for science and interest in the application of scientific knowledge to food production and preparation.
What does a Food Scientist do?
Food scientists may do some or all of the following:
- liaise with microbiologists, agricultural scientists, engineers, packaging specialists and customers
- conduct food experiments, record and analyze results
- plan and supervise food handling, processing and distribution activities
- plan and supervise market and consumer research
- modify and develop food products and explain them to clients
- study the nature of foods and the causes of putrefaction
- develop solutions for food quality degradation
- test and evaluate the nutritional value and other qualities of foods
- inspect and test food samples for harmful microorganisms
- inspect and monitor food factories and labs to ensure compliance with government regulations
- improve industrial processes for food production and preparation
- package food after it has being processed to preserve and contain it
Where does a Food Scientist work?
Places of work for food scientists include:
- Food manufacturing companies
- Food retailers and supermarket chains
- Food equipment and ingredient suppliers
- Research centers
- Government agencies
- Colleges and universities
Food scientists usually work normal office hours, but may sometimes work evenings and weekends to meet deadlines. They work in offices, kitchens, laboratories, factories and classrooms. They may travel for work or to attend conferences or seminars.
What is Required to Become a Food Scientist ?
To become a food scientist, you will need to have a bachelor’s or master’s degree in food science/technology or a closely related discipline.
Secondary school students interested in studying food science/technology should take preparatory subjects such as English, mathematics, biology, chemistry, physics, and computer science.
Just to give you an idea, some of the classes that you’ll be taking in college may include:
- Physics - Mechanics and Heat
- Principles of Composition
- Elemental Organic Chemistry
- Food Analysis
- Cellular Metabolism in Animals
- Food and Industrial Technology
- Food Processing Engineering
The fields where a food scientist can specialize include:
- Animal Products Technology
- Brewing Technology
- Cereals, Pulses, Legumes and Tuber Processing Technology
- Food Biotechnology
- Food Chemistry and analysis
- Food Engineering and Processing
- Fruits and Vegetable Processing Technology
- Quality Control and Assurance
Knowledge, Skills and Attributes
Food scientists need to have:
- manual dexterity
- accuracy and precision
- creativity and innovation
- good eyesight
- good memory
- good hand-eye coordination
- good attention to detail
- good listening and communication skills
- analytical and problem solving skills
- time management and organizational skills
- observational skills
- math and computer skills
- the ability to work well independently and in a team
- the ability to work well under pressure and concentrate for long periods
- the ability to use scientific knowledge to solve problems
- the ability to strictly follow food hygiene guidelines
- knowledge of food processing and production methods
- knowledge of health and safety, and food hygiene rules
Should I be a Food Scientist ?
Take our career test to find out if this career is ideal for you!
- Soil Scientist
- Crop Scientist
- Animal Scientist
If this is your profession and you would like to add to or amend any of the information on this page, then please get in touch with us at mail[at]careersome[dot]com


Homemade in our Kitchen by Chef Mark
I love pork ribs, but the rub sauce I use is a honey-based pork rub that is meant for grilling. Do you have a good oven-cooked pork rib recipe that I can use for winter months? I prefer a spicier sauce, but enjoy any style of ribs, as long as it’s tasty!
Thank you for the comment Kyle, the recipe I am about to give you can be tweeked for the amount of heat you prefer, by using more Chipolte powder.
1 full rack babyback pork ribs (make sure to take membrane off back or ribs)
1/2 T. Chipolte Chili Powder
1 1/2 T. Dry mustard
1 T. granulated garlic
1 T. granulated onion
2 tsp black pepper
3/4 cup molasses
Mix all ingredients and let sit for at least 1 hour
Rub rack of ribs with mixture will be very thick.
Let ribs sit for 1/2 hour with the wet rub on
Cook your ribs to your liking and baste with
Sweet Baby Rays Honey Chipolte Sauce
you may need to baste a few times
I live in Hartford and rely on the East Windsor Geisslers store to deliver my groceries. I have never been let down. They pick the best for me and the items are rung up on the tape perfict. The parking here is so tight I have to get the driver out quick. Tikets are very expensive. I don’t have any questions and am a bad cook. I open cans well. Thank every one of you that works there.
Hello Chef Mark,
We had your Chinese Marinade Pork Tenderloin and it was the best flavor we’ve had on pork tenderloin. Can you give me the recipe so I can use it when it’s not available at Geissler’s? I would greatly appreciate it.
Thank you for the positive feedback reguarding the chinese marinated pork tenderloin. Unfortunataly it is against company policy to give out any recipies. However, please feel free to call me at (860)644-3007 and I will be able to get you the product within one and a half working days. Thank you for choosing to shop at Geisslers.
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Red Fermented Rice
Red Fermented Rice Introduction
Red Fermented Rice, is a kind of natural food colorant, which is made from Non-GMO rice on Monascus Anka species. As a safe and stable red colorant, it is widely used in food industry especially in meat products and baking industry, such as sausage and bakery. Red fermented rice is almost the cheapest natural pigment for food industry compared with other pigments. Beside red color agent, it also acts as preservative and flavor as well. Color value is the main factor to evaluate the efficacy of red fermented rice, we can provide 1000u/g to 4000u/g product as per customers’ requirement.
- Color is bright and stable, strong coloring ability
- 100% natural fermented, safe and no side effects
- High Color value range, 1000u/g ~ 4000u/g, all specification can be supplied as customers’ requirement
Tel：+86-27-86838837 Fax：+86-27-86838856 E-mail：firstname.lastname@example.org
Address: 302 Huixingyuan B Block, Qixingsiji Garden, Xudong Ave., Wuhan 430063, China.
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Prunes with bone
28 Oct 2015 Prunes with bone
Quique Dacosta is considered one of the most important chefs in the world, not only for its recognition with three Michelin stars, but for its constant innovation and creativity with cuisine from around the world while its link to its origin.
It is therefore one of the best ambassadors of Alicante cuisine from his restaurant in Denia – Marina Alta- or from his establishments in Valencia very well recognized internationally.
On the occasion of the International Monastrell Conference to be held in Alicante Auditorium on November 12, 2015, Dacosta -also godfather of 2011 Alicante Wines vintage- has created this exclusively recipe for all guests by using the most legendary wines Monastrell: Fondillón.
One of the blocks of the Congress also will discuss food and health and will feature other bright Alicante as Jose Maria Sanromán with Francisco Martinez and Rafael Garcia Pomares Francisco Santos.
The alginate bath:
Ingredients: 1L of mineral water, 7 g of alginate.
Process: Blend well with alginate water and leave in the refrigerator for 8 hours. The base of sweet wine:
Ingredients: 500 g of wine Fondillón, 150 g pitted prunes.
Process: vacuum packing the Fondillón and prunes. Bake in the Roner for 1 hour at 60 ° C. Invested in a water bath to cool. Open the bag and pour a firm feel.
Reserve the liquid on the one hand and plums on the other.
The basis of plums:
Ingredients: 457 g base of sweet wine (preparation above), 150 g of mineral water, 85 g of plums (previous step), 35 g of powdered sugar.
Process: Mix all ingredients in a bowl. Skip to blender and blend well and strain through a fine sieve. Reserve.
The spherical base of plum:
Ingredients: 600 g of base plums (previous step), 15 g of gluco, 1.5 g xanthan.
Process: Grind well and let stand in refrigerator.
Ingredients: plum spherical base and tender almonds.
Process: Fill a large spoon with the spherical base and put into each ball a whole almond. Place in the alginate bath for about 4 minutes, drain and rinse. Curing and drying the spherical Fondillón and almonds:
Ingredients: 1 kg of sugar and spherical.. Process: Place the sugar spherical and cover with more sugar. Leave for 3 hours. After that, pull out and remove the excess. Dehydrate at 50 in the dehydration of Teflon plastic for 1 hour in total (30 minutes per side). Remove and store tightly covered in the refrigerator. In addition:
Plums in syrup.
Finishing and presentation:
Crumple the spherical shaping of prunes. Arrange on a jar full of plums in syrup truth. They should be eaten in one bite. Almond inside give the impression that the plum has a bone, but eats and crispy


What Is It? Ferry Market is a dining destination in New Hope with coffee, all-day dining, and a refreshing local vibe. It has been a local culinary destination since 2016.
Why Do It? Indoor food halls like Ferry Market are enjoyable because they offer a little something for everyone. There are over a dozen vendors inside to help you indulge your inner foodie.
Good to Know: Each vendor inside the market is individually owned and operated, meaning they each set their own hours. All of Ferry Market is closed on Tuesdays. Indoor and outdoor seating is available here.


When making up your diet plan one good thing to consider adding is dietary supplements. Supplements can be a great way to support your body and overall health plus they can offer an added boost.
The body’s health is important to our functioning and something we all care about. Being in good health not only feels good but makes a lot of sense, and one of the biggest threats and dangers for the body are toxins.
Vitamin C is an important ingredient in our diet, it can be taken through either foods or supplements but we should be sure to get enough.
Since we all eat food it’s important to watch what we eat and try to have a healthy diet. A healthy diet is good for both your physical and mental health so balancing it makes sense.


So, this topic has been an issue for a very long time now. The argument has been that Fried Rice is better served at occasions than Jollof Rice. Many people feel that this is so because Fried Rice is sweeter than Jollof Rice. I choose the Fried Rice side because I feel that it is more colorful when compared to jolloff rice which has the same conventional yellow color. When it concerns food, I feel that colors go a long way in determining how appetizing it looks.
Looks or tasty?
Usually, fried rice comes with lots of vegetables which makes it more nutritious unlike the regular jollof rice served at occasions.
Someone once said “everyone will be shouting Jollof Rice, Jollof Rice, but when you go to occasions, fried rice is the first to finish. Did the Angel’s eat it?”. And that cracked me up.
So what’s your opinion? Do you think fried rice will be better served at occasions than Jollof rice?


DIY tea bags with both Chai and Relaxant Tea Recipes!
So I wanted to share with you an idea from http://52weeksproject.com to make your own teabags, and with this craft I have devised a couple of different tea recipes, one of which is for chai tea, and the other a relaxant tea using mint leaves, lemon balm leaves, and dried lavender.
To begin with making the tea bags you will need:
-paper coffee filters
-a sewing machine
the steps for making the tea bags are:
1.First what you are going to do is fold your coffee filter in half
2.then cut out the center portion of the coffee filter
3.from here, cut the coffee filter into 1.5-2inch wide pieces
4.you are going to then take these two pieces and sew them together
Now for steps five and six, is the point in which you will fill your coffee bag with either loose leaf tea, or else the contents of one of the recipes below (or any other recipe you may have):
Chai Tea Recipe:
-1/2 tsp of minced dried ginger root (or else a pinch of powdered ginger)
-a pinch (1/8tsp) of ground cloves
-a pinch (1/8tsp) of ground cardamom pods
-a pinch (1/8 tsp) of all spice
-2 tsp of powdered milk (this way very little or no milk needs to be added to the recipe)
-1 heaping teaspoon of black tea (optional: I originally tried it with black tea in it, but I found it’s just as yummy without!)
* When making the tea you can add milk and sugar as needed
Relaxant Tea Recipe:
-1 tsp of dried lavendar
-1/2 tsp of crushed dried mint leaves
-1/2 tsp of crushed dried lemon balm leaves
*For this tea when drinking it, you can add in a bit of honey to add to the flavour to it
Now the steps to complete this project are as follows:
7. Fold in corners on an angle, and fold down the top.
8. Staple down the top, while also stapling down your piece of string that is a few inches long.
9. This step is entirely optional and just for looks, but using cut out paper shapes you can on the end of your string glue down a shape with white glue, attaching another piece of paper cut out in the same shape on the other side.
10. Finally your tea bags are complete, and for both recipes should store for at least a few months!
linked here: http://nv-craftenvy.blogspot.ca/
- Posted in: other
- Tagged: chai, chai tea, chai tea recipe, chi, chi tea, chi tea recipe, coffee filter, coffee filter tea bags, craft, crafts, crafty, DIY, gift, homemade, homemade tea, honey, idea, lavender, lavender tea, lemon balm, milk, mint, mint leaf, mint leaf tea, powdered milk, powdered milk in tea bags, recipe, relaxant, relaxant tea, relaxant tea recipe, tea, tea lovers, tea lovers gift, tea recipe, tutorial


Over the years, Goodway has formed strategic partnerships with multinational brands that have become part of the Filipino lifestyle.
Always delicious, Blue Diamond California Almonds are perfect for every nutrition-packed meal and snack. Blue Diamond’s unique roasting process holds in freshness for that just-right crunch!
Made with California Almonds, Almond Breeze is a delicious & creamy alternative to dairy and soy milk. Every cup of Almond Breeze is enriched with calcium and vitamin E, and is amazingly low in calories!
Sunkist offers top-quality snacks that’s delicious and guilt-free! Dry-roasted & Lightly-salted, these simple yet well-loved nuts & snacks will definitely bring a delightful snacking experience!
Sunkist Pistachio Milk is made from the freshest premium pistachio nuts. This Keto-friendly milk alternative packs a lot of fiber and nutrients, without the calories!
Heritage’s premium line of select Dried Fruits, Nuts & Seeds are Fresh and All Natural with No Preservatives! They are perfect for cooking, snacking, or baking, and provide a delicious healthy compliment to cereals, pastries, and desserts.
Nutwalker has one of the most extensive, high-quality lines of snack nuts and seeds available. Our nuts and seeds contain a variety of beneficial vitamins, minerals, and unsaturated fats. Simply Delicious, Amply Nutritious!
Lorenz offers guilt-free pleasures that you can taste! A well-known brand from Germany, Lorenz prides itself in using the freshest potatoes and ingredients to give everyone smiles during snack-time.
Nature’s Sensation is a leading brand for healthy snacking items that include a unique mix of dried fruits, nuts, and many more. Our flavorful yet healthy snacks will surely give you a guilt-free snacking experience!
Seleco is a unique crunchy seaweed snack with no MSG added. Seleco, the fat free healthy snack that comes with great taste! #NeverJustSeaweed
Hwa Tai has over 55 years of expertise in baking quality halal biscuits that are deliciously healthy. Hwa Tai’s famous Luxury Crackers are perfect for snacking or for pairing with coffee & tea.
Haday’s line of authentic Chinese sauces is the perfect choice for your everyday Chinese-style cooking. Over the years, Haday has transformed into a global brand and has become a core ingredient in the Chinese cuisine.
Acecook’s unique Pho-flavored instant noodles packs the traditional Vietnamese flavors and rice noodles all in one convenient easy-to-cook cup. “Cook Happiness”
Oregon Specialty Fruit is picked ripe from the branch at the peak of the season in our grower’s fields. Oregon captures the taste and appearance that nature delivers by hand-selecting each piece of fruit that reaches you.
Nature’s Pride offers the finest teas from Fujian, China. Nature’s Pride tea contains antioxidants and nutrients that have beneficial effects on the body. These include memory improvement, bone density improvement, cholesterol level reduction, lower blood pressure, and cancer prevention. Nature’s Pride provides you with quality yet affordable tea.
Valencia Healthy Cooking Oils – Everyday Healthy Cooking! Organic Extra Virgin Olive Oil (for everyday cooking, dips & dressings), Pure Olive Oil (for everyday healthy cooking), Olive Pomace Oil (for everyday cooking & frying)and 100% Pure Avocado Oil (for everyday cooking & frying) – NEW! With the growing demand for healthier foods, Valencia is an essential ingredient in every Filipino’s kitchen.


In recent years, scientists have come to realize that cancer is caused by behavior that exposes us to carcinogenic substances, like cigarette smoking, excessive alcohol consumption, and other habits, including what we eat and how much. The doctors and nutritional experts with whom I have spoken, and the articles and research studies I have spent almost a decade reading all point to the same information: As much as 75 percent of cancer can be linked to our choices. Furthermore, the good news is that we also have proof that specific foods are useful for preventing and healing cancer.
Woohoo! We’ve got this! Habits can be broken. Choices can be changed.
Studies suggest that a select number of foods make our bodies inhospitable to cancer. These foods, which are the foundation of the Cancer Free with Food, help kill cancer cells before they take up residence in us and stop existing tumors from growing any further.
On my diet plan, the majority of your diet will be whole, plant-based foods. Your meals will be rich in vegetables, with some fruits added for a treat, and plenty of nuts and seeds. These ingredients are what we know today as superfoods, foods rich in compounds that are considered especially beneficial for our health and well-being. Incorporating meat and dairy in your diet is up to you, and of course, if you do consume these ingredients, they must be organic and of the highest quality.
Cancer cells are distorted versions of healthy cells. Knowing this, we can focus on feeding the body the nutrients that support healthy cellular function. The fastest way to promote healing is to put a high number of nutritious compounds into the body so it has what it needs to kill aggressive cancer cells. Superfoods are much more powerful than cancer. Cancer cannot survive in their presence.
Too many people are nutrient deficient. Researchers studying dietary factors associated with cancer have learned that there are significant associations between cancer risk and the low intakes of specific nutrients.[i] And it’s not just residents of impoverished areas and inhabitants of famine-stricken nations, but regions in countries of the developed world where people make poor choices and eat a lot of heavily processed foods. In the West, we overeat but are under nourished. When we are nutrient deficient, we are at risk for cancer.
It is up to you to put these foods into your body to make it impossible for cancer to find a home. Higher intakes of nutrients like vitamin C, carotenoids, retinol, and α-tocopherol (a vitamin found in olive and sunflower oils, whole grains, nuts, and leafy green vegetables), as well as fiber, lower our overall risk. Many studies show that those who eat a Mediterranean-style diet have the most protection against colorectal, prostate, aerodigestive tract (mouth, esophagus, pharynx, and larynx), and breast cancer. And it improves cancer mortality rates.[ii] In countries like Greece and Italy, people regularly consume foods like vegetables, olive oil, nuts, seeds, fruit, fish, and fiber. The Cancer-Free With Food recipes contain all of these ingredients.
What makes some foods cancer causing and others cancer healing? Foods that may be consumed whole in their natural state, like fruits, vegetables, nuts, and seeds, provide the body with vitamins, minerals, and other nutrients that are healthy, unless we add chemicals to them. Something that should be healthy to eat, like a carrot, for example, if it is grown on a farm where the farmers spray it with pesticides and herbicides, becomes carcinogenic. We want to avoid all toxic chemicals in our food. We also want to avoid inflammatory and acid-forming foods, like sugar and alcohol. These are capable of causing cancer too.In this chapter, we will look at the foods you want to incorporate into your diet to prevent or treat cancer. As you consume more of these foods, you will likely notice that cravings you previously experienced for sugar, fat, and fried foods will abate. Fueling your body on real, wholesome ingredients is fulfilling, so it satisfies those urges. For example, if you eat enough good, healthy fats like the ones from avocadoes and flax seeds, your cravings for fried foods should diminish. When you alkalize your body with broccoli sprouts and dark green, leafy vegetables, you will be less likely to binge on highly acidic foods, especially once you get some momentum going. And when you are eating a sufficient amount of fresh fruits, especially blueberries, it can satisfy your sweet tooth. This way of eating is similar to our prehistoric ancestors’ diet at a time when cancer did not exist. Cancer Free with Food is about filling up your body on the good stuff from the foods in the list about to come.
In case you were wondering, acidity and alkalinity are polar opposites on the pH scale, which measures the concentration of hydrogen ions present in a given substance. The cells in the human body can only survive in the slightly alkaline range of 7.35–7.45 pH. The highest acidity in the body is in the stomach, where our digestive juices help break down food. But as anyone who has ever had heartburn knows, acid burns if it escapes the stomach.
’Never forget that food can be powerful medicine. The food you choose to eat can either assist you in healing your body or in destroying it. So, every day from now on, I want you to ask yourself: “Am I eating enough cancer-fighting foods?”
The following foods are incredibly high in antioxidants, so they reduce inflammation. They are also more alkaline than other foods. And they have been proven in studies to kill cancer cells and stop tumor growth. If you are going through cancer treatment right now, these will assist your healing because they contain potent, cancer- killing compounds. If you want to prevent cancer, they will help you stay healthy.
1. Broccoli sprouts
5. Flaxseed (aka linseed)
6. Dark leafy greens (bok choy, cilantro, kale, spinach, parsley, and watercress)
19. Green tea
21. Berries (strawberries, raspberries, and blackberries)
23. Olive oil
27. Brussels sprouts
29. Berries, including raspberries, strawberries, blackberries and cherries
30. Kakadu plum
[i] C.A. Gonzalez and E. Riboli. “Diet and Cancer Prevention: Contributions from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study,” European Journal of Cancer, vol. 46, no. 14 (September 2010), pp. 2555–62, https://www.ncbi.nlm.nih.gov/pubmed/20843485.
[ii] L. Schwingshackl and G. Hoffmann. “Adherence to Mediterranean diet and risk of cancer: a systematic review and meta-analysis of observational studies,” International Journal of Cancer, vol. 135, no. 8 (October 15, 2014), p. 1884–97, https://www.ncbi.nlm.nih.gov/pubmed/24599882. Also: E. Toledo, J. Salas-Salvadó, C. Donat-Vargas, et al. “Mediterranean Diet and Invasive Breast Cancer Risk among Women at High Cardiovascular Risk in the PREDIMED Trial: A Randomized Clinical Trial,” JAMA Intern Medicine, vol. 175, no. 11 (November 2015), pp. 1752–60, https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2434738.
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by liana werner-gray
Hi. I am a Health researcher bringing you honest information about cancer healing treatments and foods that kill (and cause) cancer! I love diving into the scientific studies that show this research.


Appendix Planning Your Business You will need to visualize how and what you want this business to be about. Or are you going to buy into an existing franchise? Either way you will still need to plan.
The Good Burger vs. The Best Burger Business Plan Posted on by Editorial Staff Burger lovers need not settle with the regular fast food burgers which are done in a hurry with very little passion or creativity.
But when time permits and you want to give yourself some extra love, go to a gourmet burger joint instead and enjoy the same all American beef snack fresh with a little touch of artistry. It currently has expanded to over 1, locations in 47 states. Smashburger started in at Denver, Colorado and to date, has expanded to more than corporate and franchised restaurants in 32 states.
Burgerfi started in at Delray Beach, Florida and has 43 locations at the moment.
We cannot draw any conclusions from their growth and expansion because of the free sample burger business plan in their years of exposure. Nor can we conclude that experience is a good determinant for burger perfection.
In most cases, perfect blends are just random discoveries that have nothing to do with expertise. And besides, taste is always subjective judgment. Burger Menu Most of the gourmet burger patrons are burger lovers so there is no point in looking at other entrees other than the burger list.
Five Guys serves Hamburgers, Cheeseburgers, Bacon Burgers, Bacon Cheeseburgers and their little versions for kids and adults with a small appetite. Classic burger and cheeseburger are served with double patties and, a build your own burger option as well.
Assessments Five Guys wants to make everything a lot simpler, not even creating special names for their burger options just plain hamburger, cheeseburger etc.
This could be a sign of confidence. Since Five Guys is basically an establishment set up by young guys who were at the prime of their hamburger loving years when they came up with the recipe, they probably felt that there was no need for a come on name, just the perfect taste.
The Five Guys Burger recipe is really something to be proud of. To say that the taste is superb is too subjective but, the over 1, successful Five Guys locations are proof enough that their burger blend is well appreciated by the majority.
Smashburger presented more burger options. They want to set themselves apart from the regular fast food burger joints by taking time in creating cheese, burger, veggie, condiment and add ons to give their products distinct profiles that will fit different types of burger lovers.
Of course, the main reason why customers will prefer to go a gourmet burger restaurant rather than the regular fast food is because they want something different from the hamburger generics. For those who are searching for a different burger experience, Smashburger would be a good place to dine.
Burgerfi also wants to be different but, mainly by being bigger. The fact that their burgers are presented in double patties shows that they would like to cater to customers who would like to eat a sizeable amount of burger patties.
Their build-your-own burger option will provide the venue for those who would like to be a little more creative. What will determine success in the burger business? Is it in the creation of the best tasting burger? Is it in packaging and burger presentation? Or, is it in the identification of a potentially large market?
Though Burgerfi still has the lowest number of locations of the 3 gourmet burger joints at the moment, it will grow rapidly in the next few years and overtake the other two.If YES, here is a complete sample mobile food truck business plan template & feasibility report you can use for FREE.
Okay, so we have considered all the requirements for starting a food van business. A FREE Sample Food Truck Business Plan Template – MARKET ANALYSIS. If our sample plan isn't exactly what you are looking for, explore our free business plan template.
Use your research findings and analysis to write a business plan for the burger business. Organize your plan to outline each area of the business’s operation, its expenses and zoning requirements. Pita Pal sandwich restaurant business plan market analysis summary. Pita Pal is a new restaurant strategically located in downtown Washington, PA, that serves fresh and healthy pita sandwiches. Sandwich Restaurant Business Plan Sample - Market Analysis | 3/5(27). A collection of free, simple and comprehensive business plan templates in PDF format.
Or, create your own custom business plan easily with LivePlan. Bplans is owned and operated by Palo Alto Software, Inc., as a free resource to help entrepreneurs start and run better businesses.
A collection of free, simple and comprehensive business plan templates in PDF format. Here's Your FAST Sample Business Plan. This Restaurant Business Plan has been written to use a starting point for developing your own business plan.
You are free to edit and use this business plan and its contents within your organization; however, we do ask that you don't distribute this business plan on the web without. Oct 10, · This article is part of our Food Cart Business Startup Guide—a curated list of articles to help you plan, start, and grow your food cart business!.
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A well-conceived, professional restaurant business plan is your greatest single asset for .


Hot meals are provided by our on-site kitchen. They conform to the new government healthy standards and cost £2.40 a day. School lunches should be paid for in advance or on the day at Reception or in a named envelope to the class teacher. To see our Menu please click here
Facilities are also provided for children to eat a packed lunch. We encourage parents to ensure that packed lunches are healthy and wholesome. More information is available from the school office.
Children may bring fruit for break times. We do not allow children to bring sweets or crisps into school.
For children who bring lunch to school, we do encourage them as well as parents to make healthy choices and provide a balanced diet, although we are all human and understand the attraction of an occasional treat. Our dedicated teaching assistants help monitor the quality of children’s lunches and encourage them not to waste.
Free School Meals
To be eligible for free school meals the pupil's family must be in receipt of one of the following benefits.
- Income Support
- Income Based Jobseekers Allowance
- Child Tax Credit (not including Working Tax Credit) if the household income is below £16,190
- Guaranteed Element of State Pension Credit
- An Income-related Employment and Support Allowance
Kent County Council have launched an online Free School Meals application service that provides the opportunity to complete an eligibility assessment to establish whether there is an entitlement to Free School Meals. This can be accessed here:
The school will be notified automatically of any successful applications.
- Carbohydrates to give you lots of energy!
- Proteins to help you grow up- build up and repair your cells
- Vitamins and minerals to keep your body healthy and fight diseases
- Fats to store your energy in your body but not too much! Just to store your energy, not to make you get fat
- Water to keep your body clean and to help digest your food
Packed Lunch Tips:
It is never too early to eat a healthy diet. Habits formed early will carry on to later.The main foods include:
- bread, cereals, rice, pasta, noodles
- vegetables, legumes (for example, dried peas, beans, lentils)
- milk, yoghurt, cheese
- meat, fish, poultry, eggs, nuts, legumes.


I’m always up for a new foodie adventure, whether it’s trying a new recipe in the kitchen or a new dining experience – food excites me!
So, this weekend we have a full squad at home. :) We love getting the kids involved in cooking, so we will be asking each kid to tell us a vegetable they want us to create a dish with – it will encourage us all (especially me) to eat more vegetables, and be creative with how to prepare it next week. I will be having fun perusing through my magazines for recipes this weekend!
We are also inviting the in-laws over for lunch this weekend – early birthday get-together for my father-in-law. As Hubby put it, we’ll be preparing a Hawaiian/Filipino plate lunch. He’s going to attempt kalua pig, we’re going to make our BBQ chicken (kids’ fave) and I’m making palabok (noodles with a creamy chicken based sauce with toppings including sliced boiled eggs, green onions, crushed chicharones, and lemon slices) – my in-laws seem to enjoy it every time we cook it and as a Filipino tradition – you should always have noodles on your birthday to signify a long life! I’ll post pictures of this feast next week.
Every holiday, I always try to find a culinary craft for the kids to take part in. In past Easters we’ve made Mini Cheesecake Easter Baskets, PEEP Chicks in Green Grass Cupcakes, and although it wasn’t really a craft, one of my more memorable creations was my homemade Carrot Cake with Cream Cheese Frosting – a classic!
This year, I think we will make homemade marshmallows. I remember when my friend Karen brought some to work years ago and although I am not a big fan of marshmallows, hers were so delicious – you can tell they were homemade and made with love. I think I will have the kids drop in some food coloring and swirl it around to make “pastel” marshmallows.
Next week, I have a dinner date with my dear friend from college. We reconnected via FB and it turns out that we both have this “foodie” side to us – we both review restaurants on our personal blogs and love venturing out to new places. We’re checking out Blue Boheme in the Kensington area and I’m so excited (and excited to see my old friend too :) )
Happy Friday, everyone!


In today’s world, cooking can be a tiring, stressful chore. Foodcation Forever offers a variety of tailor-made services that will make your life easier. Take a look below to learn more.
WHY FOODCATION FOREVER?
I don’t know about you but I travel to eat. Tasting foods from around the world, or even from different parts of the US, connects me to the people and the place I’m visiting. Exploring new flavors and textures is exciting to me and so when I come home from any kind of travel, I like try and recreate what I’ve eaten. Sometimes going on a foodcation also means cooking foods from places that I’d like to visit someday. I know there must be more people like me out there who enjoy eating flavors from around the world, or even flavors from our own backyard. So that is what I present to you. I’ll never say all of my recipes are authentic, but what is authentic is the quality and care that goes into everything I do.
I’m Viv and I’m here to cook for you. My professional background in cooking includes everything from baking breads and pastries from scratch, cooking at notable restaurants in NYC, Boston, and Atlanta, and running my own pop up sandwich shop, as well as a pop ups here in Atlanta. Accolades include cooking at the James Beard House in NYC, winning Best Baked Good in Atlanta Pastry Live, and Best Pie at a local farmers market pie contest (Buttermilk Pie with Peaches and Blackberries).


‘The food you eat manifests itself in your body. So choose wisely.’
A few points when taken care of, even a layman can choose his/her food that best suits his/her medical condition. Here are a few of them regarding depression.
1) Nutrients essential to boost your mental strength to fight depression
- Tryptophan ( an essential amino acid found only in foods and not produced in the body)
It gets converted to Serotonin (the happy hormone) inside the body.
Tryptophan → Serotonin
(Obtained from protein in food) (Inside the body)
[Exercise also increases Serotonin levels]
Good Sources: Spinach, Eggs, Cheese, Nuts and Seeds, Fish, Chicken, Turkey, Dark Chocolate, Chickpeas, Pumpkin, etc.
- Magnesium, Calcium, Potassium and Vitamin B6 helps convert Tryptophan to Serotonin.
Good sources: Pistachios, Bananas, Pumpkin
- Melatonin, the Sleep Hormone
Good Sources: Prunes, Oats, Cherries
- Anti-oxidants, the Stressbusters of our body.
These include chemicals like polyphenols, fine elements like Selenium, etc.
Sources: Oats, Curcumin (Turmeric), The Dark-colored fruits and vegetables,
- Omega-3 and Omega-6 fatty acids
Sources: Pumpkin, Nuts, and Seeds.
2) Foods to avoid on the path of fighting depression
- Foods causing a sudden trigger in blood sugar level.
Say No to foods that give us instant energy. Examples: Energy drinks, Fruit juices (Eat whole fruit instead), Refined Wheat flour, etc.
Foods high in sugar content do make us feel highly energetic and happy instantly but the emotional high comes down as rapidly as it went up after a short while. So better avoid it except for occasional indulgence.
- Sudden brain stimulants or depressants like tea, coffee, and alcohol respectively.
Drink herbal refreshing drinks instead like Chamomile tea, Black spiced tea (with black pepper, cardamom), etc.
- Foods that are high in salt content.
So, include more of the desirable ingredients while eliminating the undesirable ones. I’m sure slowly and steadily, things improve; your mood improves and thus does your life.


"Breakfast like royalty" - a saying that has never been more apt.
And in order to live up to that, of course, we offer a lavish breakfast buffet for our guests' enjoyment. Regional products and freshly prepared egg dishes await, as do fresh fruits and cereals. For sweet-tooths, we serve all kinds of jams and pastries.
Breakfast is also available to guests not staying at the hotel. With reservations, we will be delighted to welcome you here for a relaxing, delectable breakfast. Price per person: EUR 15.00
In summer, we recommend taking breakfast out on the terrace with a wonderful view of the Wallersee.
Breakfast is served Monday to Friday from 7 to 10:30 a.m., as well as Saturday, Sunday and public holidays from 7:30 to 10:30 a.m.!


Restaurants are commercial kitchens and dining facilities where food is prepared for individuals who pay for what they consume. Food in restaurants is prepared by chefs and cooks and served by waiters. Additional waiters may serve wine or other alcoholic and non-alcoholic beverages, and a host, or maître d’, may oversee dining operations.
Restaurants may specialise in a characteristic national, regional or cultural style of cooking and food preparation, also known as a cuisine. The more popular international cuisines include Chinese, French, Italian, while cultural specialties can include vegetarian food, halal dishes and barbeque. Other restaurants will specialise more in a level of cuisine, with an award winning restaurant offering very high levels of food quality, preparation, ambience and service; whereas a fast food restaurant will offer good prices, fast service and consistency of product. Restaurants also offer many different dining styles, from casual to formal, with various seating and table arrangement styles. Restaurants may offer formal meal times, for breakfast, lunch and dinner; or may offer a wide range of food available at any time.
Alcohol may or may not be available at a restaurant, depending on the type of liquor licence held by the proprietor. Thus some restaurants may not serve any alcohol, some may allow BYO or bring your own alcohol and some may provide a fully licensed service. All restaurants are subject to food safety and quality regulations and must keep to a minimum standard of cleanliness in their operations.


Recent healthy eating trends have seen an onslaught of new food brands hit the market that claim to be healthier than a morning run, we have snacks made from oats and microwave meals that will solve all of your health problems and still only take 60 seconds to ‘cook’.
But one small chain of grocery stores has decided to step in and help customers judge for themselves whether or not those OatDonuts really are healthy. The chain is Hannaford Brothers which is based in New England and says it is responding to consumer confusion regarding the health claims made on food labelling.
The store has created its own rating system for assessing the nutritional value of food products and has labelled over 27,000 different items with zero to three stars in its new ‘Guiding Stars’ program.
But what this new concept in food labelling reveals is that even when the regular food label says itï¿½s healthy, this is not actually true in thousands of cases. One example is V8 vegetable juice which is promoted as being a healthy drink but in reality its high salt content makes it an unhealthy drink. If you want to get the benefit of vegetables then there is no reason for it to come with the drawbacks of salt. The same goes for Campbellï¿½s ï¿½Healthy Requestï¿½ Tomato soup which again has way too much salt to be classed as a genuinely healthy meal.
Out of all the products rated in the Guiding Stars system, 77% received zero stars and many of those included ranges which are marketed as being healthy. The problem ranges from Lean Cuisine and Healthy Choice frozen meals to basics such as whole milk.
You might ask yourself how do these companies get away with using misleading food labelling, what about the FDA? Well the wording used is crafted in such a way that it does not directly mislead people, they just focus on the good points and leave the bad points hidden in the nutritional facts chart. A fruit yoghurt may be 97% Fat Free(!) but it will also contain more sugar than a can of coke, the same goes for your favourite high vitamin cereal.
The real issue here is not regulation because whatever rules the FDA introduces, the food companies will always take them to the extreme and find someway of profiteering. The way to tackle this issue is for consumers to beware of BS and be able to separate facts from misleading marketing claims.
As long as people buy into the health claims made by food companies then the trend will continue. It will probably get a lot worse as the medical and food industry mutate to offer us pizzas that will lower your cholesterol and donuts that will give your grandaddy an erection.


Organic Pigments and Health Food and also Locally Grown Food: Are They the Same?
In the U.K., customers are demolishing health food by the bushel. According to the Organic Centre Wales, "Direct sales of organic food through box plans, farmers' markets as well as farm shops grew by more than a 3rd to L144 million throughout 2004." And also those numbers have actually proceeded to increase as consumers end up being progressively concerned regarding the long-term effects of the chemical plant foods as well as chemicals utilized on crops grown by non-organic ranches. While the majority of people concur that health food is more effective over non-organic, a dispute has begun about the source of organic foods. For instance, is imported health food as preferable as UK health food?
Organic Dried Fruit
Those on one side of the argument urge no matter where organic food is expanded; instead, the critical element is that the food meets strict requirements to make certain that it is absolutely organic. Those on the various other side of the dispute are similarly vehement that locally grown health food is better to imported organic food, both since the nonrenewable fuel sources utilized to transfer imported organic food contribute to international warming and because UK health food sustains local farmers.
Supporters claim that you can locate UK health food and organic definition at an organic farm store, or also prepare for organic food distribution right to your door. You can also find organic fish, such as organic trout from an organic fish ranch. There, the organic trout may stay in 400-year-old spring water as well as eat natural shrimp that comes from organic watercress beds.
Those that favor importing organic shop point out that an organic farm store will only have click here seasonal foods, which badly restrict the selections consumers have when preparing dishes. Imported health food, they claim, keeps its exceptional nutritional top quality while delivering a bountiful variety of vegetables and fruits.
Some people, of course, take the middle ground, and also opt to pick their foods from an organic ranch shop when what they desire is in season and buy imported bulk organic fruit the remainder of the year.
Individuals might differ in their opinions regarding whether to limit one's intake of natural organic tea to that expanded locally, however essentially everybody concurs that organic fruits, organic vegetables, organic fish, and organic meats are better to those that are grown with chemical pesticides, fertilizers, and also fungicides.
Currently, non-organic farmers are licensed to make use of over 1,000 chemicals on crops. This converts into whatever from dirt erosion because of over-farming to dangerous hazardous drainage into our alcohol consumption water. Expanding food organically is a method to reverse this fad. With over 700,000 hectares dedicated to UK organic food, farmers are attempting to meet consumer demand. Still, some markets import virtually half of the organic food they offer. When it comes to that will win the argument over in your area grown organic food vs. imported health food, only time will certainly inform.
Is organic beach towel as desirable as UK organic food?
Supporters say that you can discover UK organic food at an organic ranch shop, or also arrange for organic organic dog products food shipment right to your door. You can also discover organic fish, such as organic trout from an organic fish ranch. As for who will certainly win the debate over in your area expanded organic food vs. imported organic food, only time will tell.


Travelling Brits opt for bold spicy flavours when eating out
THAI, American, Mexican and Japanese managed restaurants have soared during the past five years, while Chinese and Spanish restaurants appear to be on the decline, according to a CGA report.
The Market Growth Monitor from CGA and AlixPartners, the quarterly review of licensed premises in Britain, revealed the number of overall managed restaurants is in decline for the first time in 14 years.
Bucking the trend; Thai managed restaurants have more than doubled in the five years to December 2018 – leaping 123% from 66 to 147 following the rise of brands such as Giggling Squid and Rosa’s Thai Cafe, as well as smaller operators.
The data, tracking outlets that are part of a pub or restaurant chain rather than independents, reveals the number of American-themed restaurants jumped 73% from 535 in December 2013 to 925 in December 2018, with barbecue-style and burger concepts among the biggest drivers.
The CGA data surprisingly reveals the consumer focus on health-conscious food means outlets have seen a decline of 1.4% within the past year, although the report acknowledges Thai and Japanese food growth could be down to a perception that these Asian cuisines are healthy.
The number of Japanese sites climbed almost as fast, at 44% to 305, driven by sushi specialists such as YO! Sushi.
Market Growth Monitor figures also revealed steep rises in the number of Caribbean, Greek and Middle Eastern managed restaurants, although these were from much lower bases.
At the other end of the scale, CGA’s data showed a 44% five-year drop in the number of Chinese managed restaurant numbers to only 61, and a 26% dip in those specialising in Spanish food to 64.
“This is an example of the fast-changing tastes of British diners. As consumers broaden their horizons with travel they are discovering many new cuisines and bringing their appetite for fresh flavours back home,” said CGA business unit director for food and retail Karl Chessell.
“This trend is particularly obvious in the Asian sector, where food knowledge has gone way beyond Chinese and interest in Thai, Japanese and a repertoire of other cuisines is soaring. The healthy aspects of these foods may be another factor in their popularity.”
The rise of managed Mexican restaurants shows the appeal of bold, spicy flavours. Many Mexican brands have also benefited from factors of convenience and location, which CGA data consistently show to be big drivers of restaurant choice.
Spanish food, meanwhile, has probably been another victim of the huge diversification of food tastes, although some Spanish brands continue to thrive.
“The Asian-led part of the restaurant market is of particular interest to investors given its current popularity among consumers and is ripe for further mergers and acquisitions activity,” said AlixPartners managing director Graeme Smith.
Market Growth Monitor data showed Italian remains by far the most common type of cuisine in managed restaurants, with numbers rising 12% to 1,923 in the five years to December 2018. However, the figure has been trimmed by 4% in the past year as several Italian brands, including Jamie’s Italian and Prezzo, closed a large number of outlets as high streets neared saturation point.


Copyright © The Magnolia Cafe | All Rights Reserved
THE MAGNOLIA CAFE
Sunday - Friday
11am - 2pm
100 West Magnolia, Angleton
(one block south of the courthouse)
The Magnolia Cafe's menu includes:
Steam Table Entrée, $7.95, with three sides and a roll.
Check out what's being served this week
on our Menu page.
The Magnolia Room
and The Oak Room
are taking bookings for events.


Ecuador’s varied and diverse agricultural practices, favorable weather conditions, strategic geographic location, competitive land prices, and friendly foreign-investor business practices make it an ideal investment country. One of Ecuador’s staple economic activities is agriculture, with nearly 30% of their land in permanent crops and pasture land. Ecuador is home to one of the largest varieties of agriculture products in the world, including commodities ranging from coffee, tropical fruit, and sugar to cattle, cacao, and shrimp. Ecuador is the world’s leading banana exporter while Ecuadorian shrimp exports have more than doubled since 2005.
Contact Us for additional information about sample itineraries, pricing, and package details.


Tom Kitchin on Thursday: Smoked Salmon Lasagne
Each day this week, Scottish Michelin star chef Tom Kitchin will be taking you through one of his recipes which you can try at home during lockdown. Please share your pictures or videos on social media with the hashtag #AsOneAtHome and we’ll share the best ones.
Today, Tom will show you how to cook his wife’s recipe, ‘Smoked Salmon Lasagne’ and he spoke exclusively to scottishrugby.org to share some of his top tips and advice around this dish to help you along the way.
Tom Kitchin says:
“This is my wife’s dish! She did really well, I’m really proud of her. This dish really hits home with people, it’s hilarious. Honestly, when I first heard about it I was a bit like, really? But when I first tasted it I was like wow that’s really good. A lasagne is a good dish because you can prepare it in advance and then you have taken away the stress of bringing it together, so then you just pop it in the oven so you can enjoy your day knowing the lasagne is made and you know so many people are conscious of not having meat every day and it’s just a really nice twist on that. It’s a dish that goes down really, really well. It’s a great family dish and certainly one that should keep the family happy. If you make a good size and then chill it down, portion it and then put in a freezer bag and freeze it nicely, you’ve got a nice nutritious meal. Really think about your meals through the week and how you can plan them and give yourself a variation and using the freezer is a good way of doing that.” ”
Don’t forget to post your pictures and videos of this week’s recipes on social media tagged #AsOneAtHome
Listen to Tom Kitchin on The Official Scottish Rugby Podcast as the Michelin star chef talks food and rugby.


We will be having a Valentine Fiesta at El Toro 723 S Neil St, Champaign from 6:00-8:00 Monday, February 12th. The cost is $12.50 per adult and includes Taco and Fajita Bar – Beef, Shredded Chicken, Steak and Chicken Fajita, soft, and crunchy shells, lettuce, cheese, tomatoes, sour cream, guacamole, rice, beans, chips and salsa. Soft Drink is included. We will have a private area at the restaurant. This will be a great time of fellowship you will not want to miss. Please sign up on the bulletin board at the church by February 7th so we can give the restaurant the numbers.


I’ll admit it, if it wasn’t for the In Print ABC Blogging Challenge I would probably never be blogging about Kale Chips, but considering I have tried these not once, not twice, but THREE times recently, it was inevitable that with K week comes Kale.
I had heard great things about Kale Chips—the homemade healthy snack craze that’s crossing the nation, Facebook and Pinterest. Having personally experienced them three times now, I can honestly say that Kale Chips are the Emperor’s New Clothes of snack foods.
I tried two different kinds of kale. I used three different recipes. The results were all basically the same—yuk. I kept trying because, well, obviously I was missing something.
Why these are supposed to be delicious is beyond me. First of all, if it can’t lift a dip, you can’t call it a chip. So, from now on we shall reference these as kale crisps, because crisp they are! Crisp like old book pages. Crisp like that receipt you left on your dashboard all summer. Crisp like the incriminating files that remain after the trash can fire.
Crisp and fragile and crumble in your mouth like ash.
Each time I tried them, I thought—what does this remind me of? Then it hit me. Paper.
If you tore up pieces of notebook paper, tossed them in some light olive oil, added a dash of salt and pepper, or seasoned salt, or onion salt, or grated parmesan cheese, or whatever the savory seasoning of your choice is, then popped ‘em in the oven, at 325 or 350 or whatever your particular recipe recommends, to “crisp,” voila’—same thing!
I’m sure they wouldn’t be as healthy– unless you used green paper, of course.
Now, to be honest, I wasn’t surprised that they kind of sucked. I mean, you’re basically baking bitter lettuce. Which brings me back to the Emperor’s New Clothes metaphor—who exactly is eating these and then telling other’s they should eat them, too? I think it’s a snack conspiracy, or maybe a snack hazing. Like, I had to eat this crap, so I’m going to smile and say nom-nom, delicious, and make you suffer through the delusion, too.
And then you’ll be so mad you got duped you’ll just have to fool someone else.
It’s a vicious cycle.
I say, ENOUGH ALREADY!
Believe it or not, I do enjoy healthy snacks. I joke about Diet Coke and Doritos, but in truth, I drink tons of water and I love fresh veggies. Carrots, celery, cucumbers—yum.
I love iceberg lettuce and hard boiled eggs, apples and pears, yams and squash.
Dang, you’re making me hungry.
But not for crispy seasoned paper.
Absolutely hilarious! I laughed out loud the whole time I was reading this post. I’m with you, Mary!!! Next thing you know, people will be touting the extraordinary flavor of pigweed chips and squirrel tail jerky. Off with their heads!


How to get healthy nails
Eating a balanced and nutritious diet is essential for promoting healthy nails and hair. Here are some tips on how to eat for healthy nails and hair:
- Include protein-rich foods: Hair and nails are primarily made of a protein called keratin, so it's important to consume enough protein in your diet. Include legumes, nuts and seeds as good sources of protein.
- Eat foods rich in biotin: Biotin is a B-vitamin that supports healthy hair and nails. Include foods like almonds, sweet potatoes, avocados and spinach that are rich in biotin.
- Consume omega-3 fatty acids: Omega-3 fatty acids are beneficial for hair health as they help keep the scalp hydrated. Include walnuts, chia seeds, and flaxseeds in your diet as they are good sources of omega-3 fatty acids.
- Get enough vitamins and minerals: Several vitamins and minerals play a role in maintaining healthy nails and hair. Include foods rich in vitamin C (citrus fruits, berries, peppers), vitamin E (almonds, sunflower seeds, spinach), vitamin A (carrots, sweet potatoes, kale), zinc (legumes), and iron (spinach, lentils) to support their health.
- Stay hydrated: Drinking an adequate amount of water throughout the day is important for overall health, including the health of your nails and hair. Hydration helps maintain moisture levels and promotes nail and hair strength and flexibility.
- Eat a variety of fruits and vegetables: Fruits and vegetables provide a wide range of vitamins, minerals, and antioxidants that contribute to overall health, including the health of your nails and hair. Aim to include a colourful variety of fruits and vegetables in your meals to ensure you're getting a good mix of nutrients.
- Limit processed foods and added sugars: Highly processed foods and foods high in added sugars can negatively impact the health of your nails and hair. They can lead to inflammation and nutrient deficiencies. Focus on whole, unprocessed foods as the foundation of your diet.
Remember, healthy nails and hair are not solely dependent on diet. Other factors like reducing stress, avoiding harsh chemicals, and getting enough sleep also contribute to their overall health and appearance.
Nail Kind products help strengthen your nails and keep them healthy due to the lack of harsh chemicals that are known to weaken them. Also if you have been using gel or shellac, Nail Kind products give a gel-like finish without damaging your nails.


I want to share some tried and true recipes that I have collected, tried, and loved. I am giving full credit to the creative, kitchen geniuses that developed these recipes and shared them on the internet. Here are a few favorites:
by Skinny Ms.
Here is the low down on this pizza as stated right from Skinny Ms.:
This healthy pizza recipe packs a hefty amount of vitamin C, vitamin B, potassium, and phytochemicals, which may help in providing protection against cancer. Our zucchini bell pepper pizza recipe is packed with healthy ingredients and is a great alternative to common delivery pizza. It cost less and tastes just as great, if not better than regular delivery pizza. Does your family celebrate the end of the week with a movie and pizza night? This Friday, give our healthy pizza a try.
My husband and I try to make this our Friday night take-out pizza alternative, and while all of the above "good for you reasons" are true, we like it for it's taste! We do like to add a little cooked turkey sausage as an additional topping, but the mix of zucchini, basil, tomatoes, and peppers makes this a great pizza. We tend to omit the olives, but that is our personal choice.
Skinny Ms. is definitely a site that is worth checking out and following. There are so many wonderful recipes and additional posts for maintaining a healthy lifestyle. Click HERE for the complete recipe from Skinny Ms.
Slow Cooker Chicken with Mushrooms
by Skinny Ms.
I love my slow cooker. I like to prepare for dinner early in the day and have very little to do at dinner time than to make a side and serve up pure deliciousness. This recipe is comfort food at its best. I make this on rainy, cold, and/or blustery day. I make this when someone I'm cooking for (or myself) needs a little extra TLC. Often times, I will shred the chicken and serve it over mashed potatoes or brown rice. Slow Cooker Chicken with Mushrooms by Skinny Ms. would be an easy meal to do ahead and share with a friend recovering from an illness or loss. It is so easy, so good, and so comforting. Click HERE for the complete recipe from Skinny Ms.
I am a big fan of Skinny Ms. recipes. They are big on taste and nutrition and easy to prepare.
Easy! Oven-Baked Cod
I am trying to add more fish into our weekly menus. I am originally from Iowa, and my mom prepared delicious meals from the best beef, pork, and chickens available. (Many of my relatives were farmers and home grown good food was a given. Grandma's and Aunt Phyllis's chickens were free range chickens all the way!) But, being inland, without any large bodies of water, our selection of seafood was limited, as was my experience with cooking it. As a result, preparing seafood has always intimidated me. I began Googling some seafood recipes. I found this recipe and immediately liked it. It had "Easy!" in the title.
I made Easy! Oven-Baked Cod the other night and it was everything Genius Kitchen claimed it to be: Easy! Oven-Baked! (I like that!) and it took very little prep time or cook time. I was delighted with the blend of flavors. The lemon zest with the garlic are perfectly married in this dish. The Easy! Oven-Baked Cod recipe was a real confidence booster for me. I have now prepared a successful light and flaky fish entree'! I will be checking out more recipes at Genius Kitchen! Click HERE for the complete recipe from Genius Kitchen.
Slow Cooker Honey Lime Ginger Pork
Slow Cooker Honey Lime Ginger Pork was one of those "happy accidents". I had bought a pork loin cut of meat, and the recipe I intended to make, called for a different cut of meat. I do not proclaim to be the best cook, but I can read, and I can Google, and in the end I'm pretty good at assessing if a recipe is really going to work out. That's how I came to discover Slow Cooker Honey Lime Ginger Pork. It was an instant hit at our house. I felt like such a chef, mixing honey, soy sauce, Worcestershire Sauce, lime juice, garlic and ginger to make the honey lime ginger marinade. I was so pleased with myself, because this was not the typical seasoning combination in my repertoire. I felt I was making progress in my cooking abilities.
Enough about me, and my recipe journey. This recipe was truly amazing. The meat was so tender and the marinade was absolutely delightful. The recipe freezes well, too. I'm usually cooking for two, so we can easily get two meals from this one recipe. One to enjoy immediately, and one to freeze for later. Click HERE for complete recipe from Recipe Critic.
Salsa Verde Corn Chip Pie
By My Recipes
I like layered salads. They make me feel so virtuous. I know a salad can just as easily become a high calorie meal with added dressings, cheeses, and delicious toppings. I like to prepare Salsa Verde Corn Chip Pie and I choose to pile it on a nice bed of salad greens. I also have control over how many corn chips I put on my plate. This is one of those recipes that I can go heavy on the greens, light on the corn chips, and moderate on the meat and bean mixture and feel totally satisfied. I enjoy the crunch of the corn chips and lettuce, with the sweetness of the corn, spiciness of the meat mixture, and the twist of lime!
I only use one jar of chopped green chiles, and have been known to leave them out altogether if I don't have them on hand, or if someone in the party needs the recipe to be milder. The chili powder, cumin, and salsa verde provide a kick on their own. I also use Sweet Italian Turkey Sausage, instead of the garlic sausage. Adding the lime at the end, takes the flavoring of this recipe up a notch. Mm-m-m-m, GOOD!
The recipe originally appeared in Southern Living Magazine in October 2013. It was featured as a Texas Friday night football favorite that you just might want to have on Tuesday night! Salsa Verde Corn Chip Pie, over salad greens is one of my "fun" meals that we often have on Friday night...or Saturday night...or Sunday night....You get the idea. Click HERE for complete recipe from My Recipes.
Those are a few of our favorite recipes from around the web. What are your favorite recipes from the web or elsewhere? It would be great to get some sharing back and forth. Some of my best recipes, are still those I have in the recipe box from Mom and good friends. Please feel free to leave the title of your recipe and a link in the comments. I'm always interested in trying something new.
I love to make soup in the fall…and in the winter, too. Some foods just set a certain mood for me. Tacos, pizza, and hamburgers are all fun, party foods and Friday/Saturday night meals. Soups, breads, pot roasts, and anything with mashed potatoes are part of my “cozy” food category. Let me introduce you to one of my favorite soup finds: Cooke Tavern Soups. I use these packaged seasonings and freezed dried ingredients, with a few additional ingredients to create hearty and healthy soups. They have become a staple in our fall and winter menu.
I first discovered Cooke Tavern Soups on a cold and windy day at the Shaker Woods Christmas in the Woods Festival outside of Columbiana, Ohio. Cooke Tavern Soups, from Spring Mills, PA was ladling out samples of their wide variety of soups. One taste (of several) of them and I knew I had found a true gem. I came home with 4 different soup packages and have been ordering more every year. It's become part of my fall tradition to purchase Cooke Tavern Soups.
One of our favorites is the Autumn Harvest Pumpkin Lentil Soup. This soup requires a can of 100% pumpkin as a base instead of a traditional tomato base. It is absolutely delicious and so easy.
Cooke Tavern Soups state the following mission on their website:
Easy, Healthy Meals for Busy People
Cooke Tavern soups offer an easy, tasty alternative to fast food. We test and perfect all our soups, offering only the best for you and your family:
I can attest to all of the above. The ingredients come packaged in sealed cellophane bags with specific directions for the basic soup and additional suggestions for Gourmet Light, Vegetarian Variations, Extra Hearty, Crock Pot Instructions, and Serving Suggestions and Ideas.
Most of the soups make up in about an hour or less, so the crock-pot is not needed.
This is how I make the Autumn Harvest Pumpkin Lentil. (I follow their packaged directions for the Extra Hearty suggestions. My soup ends up being "Extra, Extra Hearty!" Check it out.
You will need the soup packet containing the lentils and seasoning packet.
Additional ingredients are:
6 cups chicken broth (48 oz.)
2 carrots peeled and sliced
1 cup 100% canned pumpkin
2 Tablespoons of olive oil
¾ teaspoon salt (optional)
2 cups water
1/3 cup red wine (optional)
First rinse the lentils.
Add the lentils, seasoning packet, carrots, chicken broth and water to a stockpot.
Bring to a full boil and then simmer for 1 hour.
I opt to make the hearty version of this soup, or at least my version which is Extra, Extra Hearty! They suggest you add ¾ lb. of cubed ham, sausage, or kielbasa. I like my soup to have a lot of substance to it, so I add all three! At this point, the creative, throw caution to the wind cook in me takes over, and I add what I have. Usually that means, 8 oz. cubed/cooked ham, slicing up a package of turkey kielbasa, and half a package of cooked and crumbled Sweet Italian Turkey Sausage. This is just my take on the soup and one can vary it, as you like. (You know how I love to have choices!)
While the lentils, carrots, seasoning, chicken broth, and water are simmering for an hour, I prepare my extra hearty meats. I coat the inside of a frying pan with nonstick cooking spray. Next I remove the sleeves from the Sweet Italian Turkey Sausage and cook and crumble it on medium heat. Stirring frequently.
Once the sausage is cooked, I place it on a plate with double paper towels to drain. (I generally only use half of the cooked Sweet Italian Turkey Sausage in this soup. I save the remaining cooked sausage to make an egg, tater tots, and sausage overnight breakfast casserole! More to come on that in another post.)
Next, add 100% canned pumpkin, wine, olive oil, and salt to the stockpot.
Simmer for ½ hour.
All that is left is to add a loaf of crusty bread or corn muffins and you have a delicious, cozy, comforting meal!
Reasons to love Cooke Tavern Soups:
I usually attend the Shaker Woods Festival and purchase a variety of soups from the welcoming folks at the Cooke Tavern booth. I have also purchased the soups online and have found it to be convenient. The soups arrive in a very timely manner and are well packaged.
Cooke Tavern Soups are one of my favorite things to give as a gift for the holidays. One year I gave each of my grade level colleagues a package of soup mix. Another year, I gave my Mom and Dad about four packages of the soup and included all of the nonperishable items to make the soups in the box, too. My dad remarked about what a great gift this was. It was something they could use. There are a number of ways to “gift” this soup.
We have tried all of the following soups and have enjoyed each and every one!
I tend to follow the suggestions for the “Extra Hearty” variations. The Candlelight Corn Chowder makes wonderful seafood chowder.
Often times, I will make a couple of pots of soup when entertaining a group of friends. The soup are easy to make, delicious, clean up is easy, and Cooke Tavern Soups just say, “welcome to our table”.
I always like the backstory behind such a successful, second-generation family business. You can read more of their story at the Cooke Tavern Soup website: www.cooketavernsoups.com.
Sources for ordering Cooke Tavern Soups:
Meanwhile...Soups On! Enjoy!


Posted on Aug 10, 2020
Dear customers, due to stage 4 restrictions in Melbourne, we will be temporarily closed from Wednesday 5th August until further notice. Hope to see you all soon. Stay safe
- Daniel TVery good coffee and great ambience at this hidden cafe. The coffee is superb Kenyan blend with a nice after taste. The staff are very friendly and helpful.
- Pauline VExcellent coffee every single time I've come here. A place that takes the brews seriously with very friendly, efficient and knowledgeable people. They have previously gone above and beyond to help me source some decaf coffee beans for work. Definitely a favourite.
- X ZEven though we were caught in the busy morning rush hour. We had fantastic coffee and breakfast pastries there! Fantastic
|Mon:||7:00 am – 3:00 pm|
|Tue:||7:00 am – 3:00 pm|
|Wed:||7:00 am – 3:00 pm|
|Thu:||7:00 am – 3:00 pm|
|Fri:||7:00 am – 3:00 pm|


To have brunch outside in November is quite amazing, especially when it comes totally unexpected, like on this Saturday afternoon.
Dish Global Kitchen is one of my favourite places in Amsterdam in terms of food and location. The scones are incredibly good and it made the guy at the counter really happy when I told him this. I advise everyone in Amsterdam to go and taste them at least once! 🙂
After a delicious meal, a walk down the Overtoom seemed like a good idea. This part of Amsterdam – the Oud-West – is one I`ll always cherish and I`ve just been reminded this.


Our Snack Packs are a great way for your pup to sample a selection of our delicious TidBits. Each pack includes a mix ox natural hand-baked TidBits in a well-rounded menu of proteins, cheese and fruit to get your dog’s tail wagging and paws tapping.
The SNACK PACKS are great for traveling, taking on dog walks or to give away as a thank you gift to dog loving friends and clients, and are great as stocking stuffers. 6-8wk shelf life if keep in an airtight container in the refrigerator.
Each pocket size Snack Pack includes 6 all natural and organic, handmade treats in a well rounded menu of meat, cheese and fruit which will make any pup happy.
Buy one pack $5.00
Buy 10 and get 11
Shelf life 6 to 8 weeks when kept in the fridge.
No wheat and chicken. Only natural ingredients.
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