Food Trends: Superfruit
SuperfruitS offer rich pickings in colourful and exotic inspiration, WITH EACH VARIETY sharing its own STAND-out superpower.
We've recently been swotting up on our superfruits, as we've spotted the rise in their use in recipe and restaurant offerings, and know they are undoubtedly on the up. Whether looking to the tropics or closer to home for innovative ingredients and applications, we think it’s an engaging theme for expressing a sense of inventiveness and adventure, as well as promoting a healthy outlook and new beginnings.
As we shortly embark on yet another New Year - feels like just a few months after the last one, doesn't it? - here's a superfruit cheat sheet to help give your campaign a new, healthy focus that hits the mark at just the right time for some uplifting and eye-catching energy.
From bright and uplifting to elegant and otherworldly, these experimentations in culinary delight combine with some brilliant health benefits. Here are some of our favourites.
Acai berries have a dark reddish-black colour, and look similar to grapes. They’re one of the healthy fruits of the moment, and are reputed to help lower cholesterol, burn calories and boost energy levels. Great served with salads or as a decoration to desserts, but the real eye-catching and experiential impact comes via Acai Bowls; the epitome of health and beauty, packed full of nutritious ingredients that create vibrant visual impact.
Found in subtropical areas of India and Africa as well as Central and South America, the custard apple comes in various shapes and sizes and contains a good amount of fibre, potassium and magnesium. It has a sweet yellow pulp and can make a simple but delicious dessert.
Peter Gilmore, the Executive Chef of the award-winning Quay restaurant in Sydney, created this stunning Snow Egg featuring Custard Apple ice cream and Guava elements - such an elegant, ethereal presentation.
Gaining popularity among vegetarians, the jackfruit is actually the largest tree growing fruits on the planet. This is also one of the most versatile fruits you could wish for - cooked properly, it can produce the veggie equivalent of pulled pork, as interpreted by streetfood vendors Club Mexicana's signature 'Pulled Jackfruit Burritos'. The seed pods taste a little of pineapple and a little of pear and there’s no wonder it’s become a vegan favourite; it’s also rich in vitamins and minerals and has no saturated fats.
With a lovely salmon coloured flesh, the mamey sapote packs so much flavour. Halfway between sweet potato and pumpkin, when you bite into it you also get the odd hint of chocolate and almonds. Hailing from Central America, it’s full of vitamins, beta carotene and some useful minerals and is great as a base for a new exotic ice cream.
Found in West Africa and shaped like a big jelly bean, the miracle fruit has gained a bit of notoriety in recent times for its mild sweetness and numerous health properties. However, it is most well-known for its unique property of altering the taste buds and turning sour into sweet, due to the presence of miraculin. This superfruit is particularly intriguing to us, as it unlocks a wealth of interesting experiments for the more scientifically-minded among us, and a potential breakthrough in aiding medical recovery by making the unpalatable enjoyable.
African Horned Cucumber
With a touch of the Roald Dahl about its name, you can’t get more exotic-sounding than the African horned cucumber, with its spiky exterior and green, juicy interior. High in Vitamin C and a great source of natural fibre, this particular fruit looks out of this world on a plate, but we think it deserves to be a cocktail in the first instance.
A shout-out to those closer to home: the common cauliflower - super versatile and gluten-free. And the humble cucumber, with increasingly interesting varieties to play with. Don't forget them; they'll be sad.


When the pandemic hit the world’s restaurants, it was as if an anvil dropped — on a bubble.
To run a restaurant, any kind of restaurant, is a constant struggle to keep that bubble aloft. Every day is a negotiation: labor costs, food costs, rent, insurance, health inspections, and the art and craft of creating an experience special enough to keep people coming through the doors. When the pandemic lockdown forced hundreds of thousands of establishments to close, there was no backup plan. No one was prepared for the extent of the fallout.
The restaurant and fast food industry, the second-largest private employer companies, collapsed overnight. At least 5.5 million jobs evaporated by the end of April, and the number of people employed in food services is still 2.5 million fewer than in February. Technomic, a consulting firm for the food-service industry, estimates that 20 percent to 25 percent of independently owned restaurants will never reopen. And those restaurants uphold an ecosystem that extends to farms, fishmongers, florists, ceramists, wineries, and more. The damage has been so severe that the James Beard Foundation announced in August that it would cancel its restaurant awards this year because of the pandemic and a need to re-examine structural bias.
The most deeply affected were restaurant workers, who were either laid off so that they could file for unemployment or were asked to keep working and risk their health. These are people who often do not have access to health insurance, earn less than a living wage and disproportionately include undocumented workers, immigrants, and Black and brown people — the most marginalized people in this country.
It’s unfathomable to imagine a country without restaurants, but even more unfathomable to imagine a successful economic recovery that doesn’t include restaurant employees. As such a large slice of the world work force, they are not only essential to growth. How we support them will be a litmus test for whether the nation can ever build a fair, equitable economy.
Rebuilding the restaurant business can’t be just about diversifying revenue streams. It requires rethinking how employers and patrons value labor, which means shifting the restaurant model to one that’s centered on workers.
The onus for change should not fall solely on restaurants. The success of a worker-centered approach, especially in the middle of a recession, requires cooperation from customers and help from the government. With many restaurants now welcoming customers who are tiring of home cooking after an extended lockdown, and getting national attention by policymakers, this is the time to make a structural shift.
Nearly every restaurant that survived the pandemic so far has had to adjust its operations in to survive. The shift to takeout is perhaps the most visible and lasting change for restaurants. Takeout and delivery services have allowed thousands of restaurants all over the country to survive, and the experience is evolving as restaurants apply their creativity to this now ubiquitous form. Seven Reasons, a fine-dining restaurant in Washington, bundles orders with cocktails in Mason jars and sends customers links to Spotify playlists to listen to while they’re eating — a lockdown-appropriate approximation of dining out. Junzi Kitchen, a mini-chain of Chinese restaurants in New York and Connecticut, was inspired by restaurants in China to design an interactive, rotating takeout menu, with an accompanying Instagram Live by the chef, Lucas Sin, explaining the story behind each dish and how to plate it. Other restaurants have turned into grocery stores, offering their premium ingredients to home cooks. The New York restaurateur Gabriel Stulman started selling meal kits out of his West Village spot, Jeffrey’s Grocery, so that customers can replicate popular dishes at home.
These innovations will certainly help restaurants to hang on in the near term, keep paying their employees and even increase revenue once dine-in service is more prevalent.
But they don’t confront the larger issue: The business model of restaurants is built on the assumption of cheap labor. One out of six restaurant workers live below the poverty line, according to the Economic Policy Institute, and the industry has an exceptionally high turnover rate — 75 percent in 2018, according to the Bureau of Labor Statistics, compared with 49 percent for the rest of the private sector. In other words, jobs in the restaurant industry look increasingly like gig work — unstable, poorly paid and with few protections for workers.


Metbak A is a fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. This result in improved bread volume and crumb texture. In addition small oligosaccharides and sugars such as glucose and maltose produced by these enzymes enhance the reactions for the browning of the crust and baked flavour. In baking industry, Metbak A is used for supplementation of the alpha amylase in flour for yeast leavened doughs in order to increase the formation of fermentable sugars.
Metbak P is a fungal protease enzyme preparation produced by a selected strain of Aspergillus oryzae. The enzyme will hydrolyse wide range of proteins preferentially in an exomanner, thus producing noticeably shorter chain length peptides than conventional bacterial protease. In baking industry, Metbak P is used when making bread with ‘hard flour ‘i.e. flour high in gluten proteins to modify bread dough, which results in gluten elasticity and extensibility of dough. Metbak P provides beneficial effects when used with amylase or directly in the bake.
Metbak X is fungal xylanase enzyme preparation produced by a selected strain of Trichoderma Species. The enzymes will hydrolyse beta 1, 4 bonds in xylans and arabinoxylans. Metbak X also contains some amount of beta glucanase and cellulase as side enzymes. Metbak X is used in baking industry. Metbak X gives improvement in the quality of the baked goods, giving better crumb structure, larger volume and more freshness. It improves the elasticity of gluten network in bread dough by breaking down pentosans in flour.
Please contact us for detailed product literature and specification.


The Vista Restaurant
Join us for a fine dinning experience at the Vista Restaurant. This is the only Kailua-Kona restaurant in town that serves breakfast until 2:00 pm daily. Breakfast and lunch menus offer American and local Hawaiian cuisine. The restaurant features breathtaking views of Kona Coast. This is an ideal 19th hole and meeting place for any occasions.
Vista Restaurant will be closing on or before the 13th of April 2013
The Bar will be open serving sandwiches
The Beverage Cart will be running.
Breakfast & Lunch: 8:00am-3:00pm (Daily)
Lounge: 8:00am-6:00pm (Daily)


Random Recipe Generator
The Random Recipe Generator is a fun way to create new and exciting dishes. Just enter the number of dishes, and the generator will come up with a delicious recipe for you to try.
What is Random Recipe Generator?
The Random Recipe Generator is an online tool that aids users in obtaining random food recipes at their fingertips. Food is something we all love, and cooking food is a great pastime.
But are you puzzled thinking about what to cook and what not? Then do not panic and try out this tool which stores the recipes collected from google in its database and generates it randomly when you hit the generate option.
If you are new to cooking and feeling clueless, then this tool is a life savior for you. It will provide you with all the food recipes which you want, be it veg, non-veg, sweet, or any international cuisine.
So try this recipe generator and get food recipes of various dishes all on one single page.
How To Use This Tool?
Bring out your inner chef and get recipes for random dishes by following the 3-step procedure.
Open your browser and head to the Random.onl’s recipe generator webpage.
Input the number of recipes you wish to obtain.
At last, click on the 'generate' option to get the list of food recipes.


Exploring the Delights of Oasis Mall Food Court:
When satisfying our culinary cravings, there’s no denying the appeal of a vibrant and diverse food court. Oasis Mall’s Food Court is a hidden gem that caters to food enthusiasts, offering various flavors and dishes to tantalize your taste buds. Join us as we embark on a gastronomic journey through the Oasis Mall Food Court, where food, ambiance, and convenience create a truly delightful experience.
Heading: A Culinary Wonderland
Indulge in Variety:
The Oasis Mall Food Court boasts an impressive selection of cuisine from around the globe. From sizzling Asian stir-fries to mouthwatering American burgers, aromatic Mediterranean delicacies, and traditional Indian curries, there’s something to suit every palate. Whether you’re a vegetarian, a meat lover, or have specific dietary requirements, you’ll find numerous options to cater to your taste and preferences.
Heading: Casual and Inviting Atmosphere
Relax and Unwind:
One of the reasons the Oasis Mall Food Court stands out is its inviting ambiance. The spacious seating area is designed to comfortably accommodate groups of friends, families, or even solo diners. The vibrant decor, soothing lighting, and well-thought-out layout create an atmosphere that encourages relaxation and enjoyment. It’s the perfect place to take a break from shopping, catch up with friends, or savor your favorite meal.
Heading: Convenience at Its Best
A One-Stop Dining Destination:
Oasis Mall’s Food Court is not just a place to satisfy your hunger but also a convenient destination for all your dining needs. With a range of quick-service restaurants, grab-and-go options, and popular food chains, you can find everything from a hearty lunch to a quick snack. The variety of choices ensures that there’s always something for every occasion, whether you’re looking for a leisurely meal or a quick bite to refuel.
Heading: Value for Money
Affordability without Compromise:
Eating out doesn’t have to break the bank; the Oasis Mall Food Court understands that. Many of the eateries in the food court offer wallet-friendly prices without compromising taste or quality. With budget-friendly combo meals, daily specials, and occasional promotions, you can enjoy a satisfying meal without worrying about the dent in your pocket. It’s a win-win situation for both your taste buds and your wallet.
Heading: Summing it Up
A Culinary Haven Awaits:
The Oasis Mall Food Court is a culinary haven that combines diverse flavors, a welcoming atmosphere, convenience, and affordability. Whether you’re in the mood for a quick bite or a leisurely dining experience, this food court has it all. From international cuisines to local favorites, something suits every craving.
So the next time you find yourself at Oasis Mall, venture into the food court and embark on a delightful culinary adventure that will leave you craving for more. Bon appétit!


Here is a few of our lobster & crab options:
** Market pricing - call for details **
* Maine shippable lobster - Chix, Quarters, Halves, 1 3/4, Selects
* Processors - Culls & damaged
* Live Jonah Crab
* Cooked/Picked lobster meat - Combined (TKC)
Tails, claws & knuckles. Fresh or frozen available
We consider ourselves as being one of the leading suppliers of fresh Maine lobsters and seafood. Using our own fleet of trucks that run on a regular basis to Boston, our dependable drivers get your product delivered on time and just as fresh as when it came out of the ocean.
With over 20 years experience in the seafood business
we can expedite your wholesale trade, retail, processing,
national and international shipping needs.
Fresh Maine lobsters from the crystal clear waters of Acadia National Park and wild caught seafood from the East Coast and beyond can be on your menu today,
call to order now and enjoy the freshest seafood tomorrow.


hi. i'm giselle.
I started working as a documentary filmmaker in 2007, naturally choosing to specialize in food and agriculture a year later. Storytelling comes easy when I'm capturing carrots in a field and learning the familial culinary history of the chef whose kitchen I'm posted up in. And I love it. So in 2016, I began the MLA in Gastronomy program at Boston University - now I get to learn about food as much as I eat it, to better inform that storytelling. Much of my research is focused on the ways in which we - as complex, big-hearted, instinctual humans - express home and identity through food.
I was born and raised in Los Angeles. I'm half Lebanese and I think about Beirut constantly. I have a long-standing love affair with Argentina. Hood River, Oregon, is the place I hang my hat right now, in a lovely little homestead that I share with my husband and cat.
I'd do almost anything for a plate of fresh Peruvian ceviche. Tomatoes are my favorite fruit. I've been dancing since I was 8. I have nostalgic feelings about Snoop Dogg. I love the feeling of sea salt in my hair.
I'll order anything on a menu with goat cheese in it.


Making a syrup
Syrups are a terrific way to take herbs (especially ones that do not taste good) and they are easy to make.
Children will love to make them with you. There are so many types that we can make from cough syrups, to calming syrups, digestive syrups and even syrups to add to our sparkling waters or spirits. Have fun with creating them, be inventive. I love to keep syrups on hand in my refrigerator and add them to sparkling water for a delicious and refreshing beverage. Syrups can be made with honey or sugar. I am only sharing the honey syrup recipe here as that is the one I use the most. When making herbal syrups it is important to keep the ratio as 1:1, one part herbal decoction to one part honey for preservation. If you dilute this to make it less sweet, be sure to keep in the refrigerator and use quickly. I also preserve mine with vodka, grain alcohol or even an medicinal tincture.
Here is the basic recipe for a syrup of any type.
· Make a very strong decoction by adding one ounce of herbs to 16 oz of water, simmer over low heat to reduce to liquid to about one half of the original amount
· Pour into a sterilized jar
· Add 50% honey or 25% honey and 25% glycerin, 50% glycerin or 50% simple syrup (one cup sugar to one cup water)
· Add one tbsp. vodka, brandy or grain alcohol or even an herbal tincture to enhance your remedy
· Store 1-4 months
Below you will find one of my favorite syrups, the calming syrup. I
t is great for kids and adults alike.
Lemon balm, chamomile, passion flower syrup
2 cups of fresh spring or filtered water
½ ounce dried or 1 ounce fresh leaves of lemon balm
1/4 ounce dried or 3/4 ounce fresh chamomile flowers
¼ ounce dried or 3/4 fresh of passion flower vine
Optional one tablespoon vodka to preserve
Place the lemon balm, chamomile and passion flower into a pot
Pour the water over the herbs
Bring the 2 cups water to a quick boil, simmer until reduced to about half of the content
turn off heat
Strain and add 50% honey and add alcohol to preserve (about one tablespoon)
Example: if there is one cup of the decoction (liquid) after the simmer, then add one cup of honey
Store in the refrigerator 1-4 months
I love to mix the calming syrup with some sparkling water and enjoy in the afternoon. You can also add a bit of apple cider vinegar to the water along with the syrup for an extra refreshing drink.
The syrup can also be added to other types of teas and enjoyed hot.
Please let us know how you like this recipe if you try it.
This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.


The Glad Cafe is a not for profit music venue with a licensed cafe in the Shawlands area of southside Glasgow. It has something to offer people of any age or background in this diverse and vibrant local community.
The cafe serves high quality coffee from Machina Espresso and delicious cakes from Big Bear Bakery as well as a good selection of gluten free cakes from Wild Flours Bakery.
Since September 2018, we’ve been delighted to serve incredible vegetarian and vegan brunches from 9am-4pm made by the magnificent Hen of the Woods, the team behind the the brilliant Asian inspired menu at The Hug & Pint in the West End. As of January 2019, the award-winning culinary team at The Hug & Pint have also taken on evening service in the cafe from 5pm-10pm, with a rotating menu of pan-Asian vegan mains and small plates, including some favourites from the West End establishment.
Our cafe and venue bars serve a growing selection of great tasting craft beers, including Offshore Pilsner, Franciscan Wells Chieftain IPA, Fallen Brewery's brilliant Local Motive, West's Wild West unfiltered lager, Blue Moon (and Sharps Orchard Cider!) on draft, and a fridge full of bottles and cans ranging from Drygate to Beavertown.
Our well equipped venue provides a welcome space in the southside for showcasing up and coming local musicians as well as internationally known acts. We feature indie, electronic, experimental, world and traditional musicians. The space has become known for its great acoustic and the quality of the programme which also includes film, drama, storytelling and philosophical talks. The exhibition space in the cafe also hosts a changing feast of visual delight curated by two of our volunteers, and this combined with the six monthly zine, the Glad Rag, adds to our on-going representation of southside creativity!
We are the proud winners of the Scottish Cultural Awards for Best Venue 2016/17, and the Scottish Trad Awards Best Venue 2016/17!
As a Community Interest Company we work hard to support our sister charity the Glad Foundation, and our Co-operative venture Glad Rags Thrift Shop. Glad Rags Thrift puts its profits into supporting the Glad Foundation which runs free and affordable music workshops for local people.
We are also delighted to be the home of the fantastic Glad Community Choir.


Explore Most Delicious Street Food of Asia!
► StreetFood Asia ABQ brings the Street Food Asia experience to Albuquerque, New Mexico’s Nob Hill neighborhood. Take your taste buds on a tour. Join us and experiment with new flavors or enjoy old favorites.
► Street Food Asia is about more than just food. We hope you learn something new and enjoy the feeling that you have stepped into the busiest street food district in Asia, right here in Albuquerque. We look forward to seeing you often.
►Check out our Menu packed with exciting flavors from around Asia!
►Buy an Instant Gift Certificate and surprise your friends and family with a one of a kind culinary journey!


For my first ice cream and cookie pairing, I wanted to use the seasonally appropriate cranberry. I love eating cranberry sauce, but there is always some left over and I just can't manage to eat more than a few tablespoons at a time. The following recipes don't use a lot of sauce, but they will use up that little bit extra you have.
Oh, and I fully intended on putting white chocolate in both recipes, but I totally forgot. I'm including it, anyway, as an option because I think it would enhance both recipes. If you experiment with using the white chocolate, please report back.
A final note before I get to the recipes, I like whole berry cranberry sauce, but the skins were a bit annoying in the ice cream. (I also don't like cherry ice cream for that reason.) They weren't an issue with the cookies. Your mileage may vary, so if you are funny about food textures like I am, feel free to strain out the skins in your sauce.
Cranberry sauce ice cream
Regarding the sugar amount, cranberry sauces differ in their sweetness levels, so take the amount listed as a guideline and add it in a tablespoon or 2 at a time, tasting as you go.
Makes about 1 quart
1 1/3 + cup (300ml) full fat milk
1/2 vanilla bean, split lengthways (or 1/2 tsp vanilla bean paste or extract)
4 egg yolks
1 cup + 2 tsp (250ml) heavy whipping cream
1/2 - 3/4 cup (150-175g) cranberry sauce
6 tablespoons sugar, approximately
4 oz white chocolate chips or chunks, optional
Pour the milk into a small saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Gently heat until it comes to a boil, whisking occasionally to disperse the vanilla seeds into the milk. Cover, remove from heat, and let stand for at least 20 minutes.
Beat the egg yolks with a fork in a small bowl and then mix in a little of the milk. Transfer the yolk-milk mix into the saucepan. Cook over a gentle heat, constantly stirring, until the mixture has lightly thickened - do not allow it to boil! (However, if you do, immediately remove from heat and either blend with an immersion blender or strain the mixture to remove the eggy bits.)
Refrigerate the mixture to cool for at least a few hours, but preferably overnight.
Remove the vanilla bean and whisk in the cream and jam. Freeze in your ice cream maker according to the manufacturer's instructions.
Cranberry Sauce Cookies


Price Range : $11-30 ($$)
Adress: 86 Maple St, Stanton, KY 40380
Phone: (606) 663-9069
- list_altTakes ReservationsNo
- credit_cardAccepts Credit CardsNo
- accessibilityGood for KidsYes
- groupGood for GroupsNo
- volume_upNoise LevelQuiet
Best pizza ever !... Lot's of cheese ahd toppings and very affordable !...think I'll go get one now !
It's 12 miles from my house and worth every mile! Fresh real ingredients! Perfect crust and Cynthia is a pure delight everyone I talk to her.
Do yourself a favor and go try it.
I love this place!!! Best pizza place around ever!! Everything is great about it!
And the owner Cynthia is the sweetest, most caring woman! She's what makes the pizzas!! I love her!! They all are so friendly there!! Couldn't ask for a better place !!
The best pizza in Stanton, better than Miguel's in Slade, and you don't have to get extra cheese it's hooked up.
Great pizza !! A hidden gem of a pizza place in Stanton. We lived here 10 years before I found this place by accident. Their pizza is better than any of the other stores that use that chain thing that drags the pizza through the ovens. They use the old pizza ovens, and they have been at this for 30+ years. My favorite is the all meat pizza. The sausage has a great flavor, and there is plenty of cheese. Extra cheese is not necessary. Just remember, no credit cards.


WE love any recipe with 5 ingredients or less so when we found this one, we were excited! And to top it off it is made with Nutella! The delicious hazelnut spread that everyone seems to love! This was a big hit with the folks and was just the right sized portion for our get together. You can coat the truffles with any holiday sprinkle: red, green and white for Christmas, orange white and black for Halloween or just cocoa powder. Come Spring time we are going to try this with pastel colored toppings or just red for Valentines. Oh maybe coconut shavings or nuts on some, too…endless choices! These should really be called year-round easy Nutella truffles!
1 1/2 cups Nutella
2 Tbsp. butter
1 tsp real vanilla extract
Holiday colored sprinkles of your choice or cocoa powder
In a medium, microwave-safe, bowl add the Nutella and butter. Heat for 30 seconds or until butter is melted. Stir well to combine. Stir in vanilla. Nutella will turn clumpy. Stir until well combined. Let mixture cool at room temperature for about an hour. Scoop out with a teaspoon and roll into balls. Fill a small bowl with the topping of your choice. Roll balls in the topping so they’re covered. Place the rolls onto a plate and let them cool in the refrigerator for about an hour.


Eggless nutty spread treats formula – These no egg peanut spread treats are rich, crunchy and chewy with sweet and salty taste.
At last I am sharing nutty spread treats formula can you make peanut butter cookies without eggs. I have made it around 2 months back and it was in my draft. I just neglected to post it. Recently I made eggless chocolate chip treats and it advises me that I haven’t posted my nutty spread treats formula yet. So here it is.
There are two treats are prominent in America. Chocolate chip treats and nutty spread treats are two most loved american treats.
Make the most of your nutty spread treats with a glass of milk or all things considered. I like to dunk treats in the milk before having a chomp, simply phenomenal.
1) Preheat the broiler to 375 degree F or 190 degree C for at any rate 10 minutes.
2) Line two heating sheets with material paper.
3) Take universally handy flour, preparing powder, heating pop and salt in a bowl. Blend it well so everything get consolidated. Keep it aside until required.
4) Take mollify spread in an enormous enough bowl.
5) Whisk it till it gets smooth and rich. (Use wire whisk or hand blender or stand blender w/paddle connection.)
6) Add white sugar and light dark colored sugar.
7) Again beat it till gets smooth, rich and soft.
8) Now include nutty spread.
9) Again beat it till it gets blended.
10) Add milk.
11) Beat it once more.
12) Add flour blend.
13) Beat it just until fused. Don’t over blend it.
14) If utilizing, include peanuts or chocolate chips at that point crease them with spatula. I avoided those.
15) Now make tablespoon size balls from the hitter and orchestrate them on arranged treat sheet. Spot them around 1 ½ – 2 inches separated from one another. since they will spread a little as they prepare.
16) Now utilizing the fork make mismatch design.
17) Do same for every one of the treats.


The market was hopping last week due to the warm weather, long days and – apparently – big appetites for all the new produce.
I scored a large bag of goodies – all of it organic – for what I thought was a great bargain. This week, my acquisitions included:
• 2 bunches of asparagus (both the thick and think versions were available – I chose thick, which are better for grilling).
• 1 bunch of carrots (tops on –the greens go into my compost bin)
• 3 cucumbers
• 3 zucchini
• 3 small eggplant
• 1 bunch of celery
• 3 Gala apples (Fuji were also available)
• 1 gorgeous Asian pear
• 1 plump pink grapefruit
All of the above were organic and all of it cost me a grand total of $15. As of today, we’ve eaten about half of it (there are 2 adults in my house, no kids). The asparagus and eggplant went on the grill (to go on a bed of cous cous from Trader Joes for a quick dinner ready in about 10 minutes). The zucchini was grated and mixed into pasta sauce. The celery was chopped up to add crunch to egg salad and tuna salad. I have some leftover to put into soup, along with some of the carrots. The apples, pear and grapefruit have been great just for snacking throughout the day, when my sweet tooth hits.
This is only the beginning of what promises to be a great year for locally grown fruits and veggies! All of the rains we endured over the winter will really begin to pay off now.
The market is found every Tuesday from 3- 8 p.m. on Avenue 58 and Marmion Way, between the Gold Line station and Figueroa Blvd. There is FREE PARKING after 4 p.m. in the lot adjacent to the market.
See you there. ML


Delicious fresh and simple dish to serve as a starter: salmon carpaccio with a creamy sauce, capers, lemon zest and dill.
1 Cut the salmon in slices as thin as possible.
2 Lay down the fish one by one on a sheet cling wrap. Fold the overhanging part of the wrap over the slice of fish, so that the fish is completely covered. Hit with the flat side of a small saucepan the cling wrap with fish, so that the slices become thinner and bigger. Divide the flat slices fish on the plates.
3 Cut the avocado's in two parts and remove the core. Remove with a spoon the pulp.
4 Mix the avocado's and creme fraiche with juice of ½ a lemon in a blender. Season with alt and pepper.
5 Divide some avocado creme, capers, arugula and dill on the slices of salmon. Serve the rest of the avocado creme apart.
6 Scatter some olive oil and lemon juice over the carpaccio. Season the carpaccio with lemon rasp, salt and pepper. Enjoy!
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Are you looking for an easy-to-make weekday recipe which won’t break the budget? Check out this recipe for Easy Chicken Stroganoff which is not only inexpensive but good for you. This is one of those fabulous recipes which can be prepared on a night when you have a late volleyball game or committee meeting and goes to show you it is possible to eat healthy and frugally when you live a busy lifestyle.
- 6 Boneless Skinless Chicken Thighs
- 3 cans Fit & Active Cream of Mushroom Soup
- 1 16 oz. container Fat Free or Light Sour Cream
- 1 envelope of Onion Soup Mix
- 1 package of Egg Noodles
- Salt to taste
Makes 6 servings
- Mix cream of mushroom soup with one (1) packet of the onion soup mix
- Pour soup mixture into a crockpot lined with a crockpot liner**
- Place chicken in crockpot and spoon soup mixture over chicken
- Cook on low for 6-8 hours
- Approximately 30 minutes prior to serving mix in the sour cream.
- Approximately 10 minutes prior to serving prepare the egg noodles according to package directions.
- To serve place one cup of egg noodles in a bowl. Place chicken on top of noodles and spoon sauce over.
- Salt to taste and serve.
**TIME SAVING HINT: A great time saver is the use of a crockpot liner. Gone are the days of soaking your crockpot overnight then using a great deal of elbow grease to get it clean. Crockpot liners are a busy mom’s dream. You simply throw the bag away and rinse the crockpot. Easy peasy!
I always like to make recipes that lend themselves to leftovers for lunch the next day. That in itself will save me as much as $10/day which as you will notice is almost exactly what the meal costs showing that meals like this can actually pay for themselves.
For this recipe I shopped at my local Aldi. I did not take advantage of any sales.
Are you ready to make this delicious meal? Let us know how you liked it in the comments below.
Sue Nowicki is an alumna of the 2014/15 Disney Parks Moms Panel. She is a team mom extraordinaire who has filled her time serving as secretary, navigator, head cheerleader, treasurer, athletic trainer and team psychologist for her daughter’s travel sports team for 10 years before becoming a team owner in 2015. You can follow her on Twitter @TeamMom365.


Healthy eating without compromising flavor!
Salmon filet seasoned and baked on a cedar plank served with risotto-style asparagus with tomatoes.
Yes, that is on the menu. Evolution Food Company’s meal plans are carefully designed by certified nutrition specialists based on the flexible eating philosophy of a balanced macro regimen. That means meals are not only convenient, they are portion-controlled and macro nutrient balanced with a caloric intake consisting of an average 40/30/30 protein/carbs/fat. A balanced macro diet is effective regimen for muscle growth and fat burning to maintain consistent energy levels.
But it gets better.
Our meal plans are crafted by a 4.5 star culinary team and prepared using only fresh and quality ingredients. While our nutritionists are focused on the regimen, our culinary team is focused on taste and creativity.
We are committed to deliver:
- A large and diverse menu; never stagnant,never boring
- Chef special dishes based around seasonal ingredients
We use selective ingredients to guarantee freshness and flavor. Our elements for your health and palate include:
- Chef-selected ingredients
- Locally sourced vegetables, fruit and protein whenever possible
- Natural chicken
- Natural beef


Man claims key to perfectly crispy bacon is to boil it in a pan – not fry it
We all know how to cook bacon, right?
Whether you stick it under the grill or toss it in a frying pan, we all know that the best way to cook the rashers for a Saturday morning bacon sarnie is to get them super crispy – as nobody wants soggy rind between two slices of bread.
But what if we told you that frying isn’t the best way to crisp up your bacon?
It sounds counterintuitive, but social media chef Roice Bethel has claimed that you can actually get much better results by using a completely different method to cook your rashers – by boiling them instead.
The chef, who posts on TikTok under the username @noflakeysalt, explained that the common problem with getting crispy bacon is that the meat and fat cook at different times, so you often find yourself overcooking or burning your meat while waiting for the fat to render.
But if you add water to the pan instead of oil, Roice claims that the temperature doesn’t get too high and so the fat can take the time it needs to crisp up without burning the meat part in the process.
Then, once the water has evaporated, both the meat and the fat can finish cooking at the same time – resulting in perfectly crispy bacon.
Roice, who is from the US, said in his video: “If you want perfectly crispy bacon, you need to boil it. I know that sounds like it wouldn’t work, but it does.
“There are two parts to every strip of bacon. There’s the muscle, which is the dark part, and the fat, which is the white part. The muscle cooks extremely quickly but the fat takes longer to render out.
“So, add your bacon to a cold pan and add just enough water to cover the bacon.
“The water prevents the temperature from getting too high, which gives the fat time to render out so that the meat and the fat finish cooking at the same time.
“Once the water completely evaporates and the meat can get nice and crispy, the meat isn’t overcooked or burnt, and the fat is perfectly rendered so it’s nice and crispy.”
Commenters on the post were blown away by the hack, as many of them couldn’t believe they hadn’t tried it out for themselves sooner – with several others baffled that it even worked in the first place.
One said: “This is good to know! Thanks!”
While another added: “What??”
And a third posted: “Your work is appreciated.”
Some were less convinced though, as they said there were easier ways of getting the same results – including simply controlling the temperature of your frying pan.
Someone said: “This is just training wheels for people who don’t know how to control the temperature of their pan.”
As someone else commented: “Three minutes in the microwave between two sheets of paper towels will do the same thing.”


My one and only cooking obsession is juicing. But for my primal need to consume healthy food, I'd stay out of the kitchen. Not because I'm blind, but because I'm busy and lazy etc..
I like fresh juice and enjoy making it a great deal. Juice is great in the middle of the day when I'm in a hurry or after a long run.
I decided to purchase a high end juice machine about a year ago.
I purchased the Green Star 3000 and I still love it. It is easy to clean and quiet for a juice machine.
4 carrots, 1 red apple, and a beat makes a nice, iron filled juice.


As I discussed in my previous article, Operations Management is all about converting inputs into outputs. Furthermore, let us discover the supply chain aspect of the operations. Supply Chain Operations are a crucial part of the Operations Management. Be it any type of product, it has to reach the customers through the right channels.
What is Supply Chain?
Supply Chain Definition
Supply chain (SC) is the set of multiple processes from raw material procurement to the end product distribution. It is basically the flow of information and material among multiple entities such as supplier, manufacturer, distributor, retailer and the ultimate customer.
Let’s look into an example of a dairy that provides milk and milk products across the nation. How does it ensure that a perishable item like milk reaches to the outlets on time and doesn’t cross the expiration date?
A dairy procures milk from the farmers. After the procurement, it’s processed in the factory for homogenization, making milk products like ice cream, etc.
Once the end product is ready, the factory dispatches it to the distributor, who connects it to the retailers. At last, a retail outlet like Winco is the place where the customer finally receives all the milk products.
Stages of Supply Chain Operations
Supply chain operations consist 3 stages:
Inbound Supply Chain Operations:
In this stage, a manufacturer or the service provider obtains raw materials from the supplier. For example, a dairy procures milk from the farmers.
There may be tiers of suppliers and not just one. To illustrate, one supplier would supply to another who would finally supply it to the manufacturer. A manufacturer can supply the product to internal customers like sales and also external customers like the distributors, retailers, and the end customers.
In the case of made-to-order or turnkey supply chain, there may be no moderators like retailers and the distributors. The factory may directly supply it to the end user.
In-house Supply Chain Operations
In this component, the manufacturer already has the raw materials in-house. Moreover, the factory manufactures the end product through fabrication, processing or any other modification. To illustrate, a dairy processes milk and converts it into ice-cream or butter during the in-house supply chain process.
Outbound Supply Chain Operations
In this stage, a manufacturer dispatches the end products to the distributors so that he can send them to the retail outlets, where the customers can buy them.
To summarize, this is the last stage of the supply chain. Furthermore, its sending goods out of the factory. To illustrate, the dairy processes the milk and dispatches it to the distributors or retailers or also the end customers in different scenarios.
Flows of Supply chain Operations
Information flow starts with the customers and ends with the suppliers and works in a sequence.
Stages of Information flow:
In general, supply chain starts with the customer.
* A customer places an order, either online or picks up an item from the shelf of a retail outlet.
* The retailer notes the order and informs the distributor about the order.
*The Distributor does the same by reaching out to the sales department of the product.
2. Order Processing:
* The Sales department sees if they have the finished goods in stock and if not, they inform the planning department.
* The Planning department sees if they have the raw material and the actions required in place or not. They make calculations and figure out the appropriate actions to complete the order.
* The Planning department informs the Production planning department so that the information is finally in the factory.
* The Production Planning department informs the Purchasing department.
* The purchasing department connects with the suppliers for ordering required raw material for manufacturing the product when required. Once the process is complete, and the finished goods are available, the production informs the sales.
Material flow is the exact opposite of the information flow. It is a process of procuring raw materials, converting them into end products and making them available for the customers.
Stages of Material flow
* Once the supplier receives the order information from the purchasing department, he sends out the required material to the stores.
* The factory picks up the material from the stores for processing it into a quality end product.
* The factory stores the end products into a far-warehouse.
* The Sales department picks up the product from the far warehouse.
* The sales dispatch the products to the distributors.
* The distributor dispatches the product to the retailers
* Finally, the retailer delivers the end product to the customer.
To summarize, Supply Chain Operations include three main phases, inbound, in-house and outbound. All the phases have different challenges and issues. The supply chain operations start once the information reaches the right channels and is complete when the end product reaches the right channels.
What are your thoughts on the supply chain issues? How can businesses optimize their process of making the products available to the customers within a time frame and in a flawless condition?
Drop us a comment!


really important question, you guys–why are the seasonal Reese’s peanut butter easter eggs (and christmas trees) so much better than the original reese’s peanut butter cups? they have to use the same ingredients, right? but there’s just no way…it’s like saying the dumpy grey burgers topped with white lettuce you are handed at a fast-food restaraunt are the same as the ones on the commercials.
these Reese’s eggs are so coveted in our house that we had many-a-fights about them growing up. for example, one time i had a party in high school, and though i was verbally berated by my parents for weeks, it was nothing compared my sibling’s ire that some idiot at the party ate the last Reese’s easter egg in the freezer. i seriously thought that we might not speak again until the next easter until the damn eggs came out again. i had to slap myself every time i had the sheepish thought of dear God, you did it once. please resurrect these eggs.
i tell you all that, only to tell you that the reese’s easter eggs have nothing on my family’s peanut butter ball recipe. unlike Bush’s baked beans–where no one wants to know the secret to those pre-canned barf beans, yet the family feels the need to make it more clandestine than our country’s torture methods–you want to be in on this secret.
for us, peanut butter balls are more synonymous with christmas than say, “santa” or “pass the wine”. when i think back on christmas pasts, the only visions i have are peanut butter balls at my parents’ christmas party and the under-rated Creepy Crawlers that santa brought me one year.
it’s the crisp bite into the chocolate followed by the creamy peanut butter mixture that scream’s All I want for Christmas is You. they make the Reese’s (and the Pillsbury slice and bake christmas cookies) look like amateurs.
i must warn you though, it’s a multi-day, multi-person process. the past few years, it’s been my mom, my dad, and me. how cute. my mom is the batter maker, microwave operator, freezer/fridge runner, and clean-up crew. my dad alternates between fridge running duties and ball-roller. and i am a ball-roller and the master dipper.
Day 2: Roll the peanut butter balls. Refrigerate overnight.
Day 3: dip the peanut butter balls. again, only microwave a little bit of chocolate at a time. Henry Ford would not be impressed by the inefficiency of this recipe, but go with it.
yes, this recipe takes longer than most, but at the end of the day, it’s more than a recipe–it’s Christmas, it’s family, and it’s memories made together. enjoy–all of them–because they are too good to hide in the freezer for an over-served partygoer to steal.
3 sticks of butter
2 pounds of powered sugar
2 packages of chocolate flavored almond bark


Monday, May 24, 2010
Salad as their Banchan too.
More varieties of Banchan served during our meal.
End result - we had a bowl of colourful rice.
Each of us ordered set meals which consists of rice (braised pork rice/plain rice), 3 side dishes, 1 soup and 1 main dishes. I had chosen Sweet Sour Pork set and Hubby had picked the Pepper Steak set.We even ordered another side dish - Special Chicken Roll. Apparently the restaurant are having some promotion where if we ordered more than RM60, we can actually ordered one dish at the price of RM1. Since we were entitled for that, we had ordered their Chicken in 3 Variety of Sauce. Wow, can you imagine how pack our table is when all the food arrive? Hehe.. Both of us are really big eaters! 'Paiseh paiseh'.
Mixed Fruit Tea - definitely recommended. Give it a try if you visit this place.
The food was consider quite good but definitely not the service in the restaurant. We need to request more than 5 times to get our tea being refilled in a few occasions; maybe due to the overwhelming crowd that came in to the restaurant for this special occasion to have dinner with their family, the restaurant do not have enough manpower to handle it but I think it shouldn't be the way especially when they are charging 10% service charge on the bill. They definitely need improvement on their service. Nevertheless, Mummy and Daddy was quite satisfied with the food that was served for the night. Interested to know what we had for the night, scroll down and have a peek.
We had our mini cake cutting ceremony back home. I had bought a Pistachio Cream Cake for Mummy. We had a good time for the past 2 days. So this post specially dedicated to my beloved Mummy who had gave us unconditional love all these years.
HAPPY MOTHER'S DAY!
MUMMY, We Love You! Thanks for everything!


- Product Info
The convEGGtor® is designed to facilitate indirect cooking on the Big Green Egg by providing a heat-directing barrier between the food and the fire, instantly transforming your EGG into an outdoor convection oven. The design of the convEGGtor®, in conjunction with the thermal properties of the EGG, allows heat to efficiently radiate within the dome while preventing the flames and heat from over-cooking the food.
In the mood for a perfect pizzeria style pizza? There’s no need to travel to Italy or buy a high-priced pizza oven – you can bake and roast your way to culinary perfection with indirect heat using the convEGGtor® and our Pizza/Baking Stones. How about some Low and Slow BBQ? When using the convEGGtor® for low temp cooks with natural wood chips or chunks, the smoke-infused air circulates around your briskets, roasts, whole chickens orribs … resulting in juicy, delicious and aromatic meats and poultry. And, the convEGGtor® is the secret recipe for amazing holiday turkey, hams and roasts of any kind!
You may never cook indoors again once you experience how your Big Green Egg, paired with the convEGGtor® for indirect convection cooking, achieves better results – with more intense flavor – than any other oven! It really is The Ultimate Cooking Experience!


Here Is A Guide On How You Can Choose The Best Seafood Shop
So many people regard seafood as life. Because of the nutritional value of eating seafood, there are several benefits that seafood enthusiasts enjoy. Not only is seafood consumed as human food, it is also used for farming in that they are used to make feed for other fish and domestic animals. Some people earn a living from selling seafood fish while others keep them in aquacultures. The best thing to do is to buy seafood fish from trustworthy supplier whenever you want to get seafood fish. The sources include shops where they stock seafood fish for people to purchase and resell.
Seafood fish can be obtained through hunting, fishing, and agriculture. Besides relying on this seafood shops, they need to offer services which will help consumers cater to their needs by providing them quality seafood fish in the market. Some considerations need to be made when choosing seafood fish shops. The reason for this is by considering the tips, you can find the best seafood fish in the market. Keep reading this article to find out the factors to consider when choosing the best seafood fish shop.
When choosing a seafood fish shop, one factor that you need to take into consideration is the location of the seafood shop. Select a seafood shop situated within your neighborhood is the best way to go. The reason for this is you will not undergo any hassles to transport the seafood fish to your destination without compromising on the quality as seafood fish goes bad quickly. Location comes in handy because if you choose a seafood shop that is not close to your neighborhood, you will have to travel long distances to and fro which might interfere with the quality of seafood fish. You should consider the location of the seafood shop when choosing one.
During your decision-making process, you need to consider whether the seafood shop you are considering is reputable. A reputable seafood shop is known to offer its clients with high-quality seafood fish. To determine the best seafood fish shop; it will be ranked highly by customers that have purchased seafood from the shop in the past. Read through the reviews of the customers who have worked with the seafood fish shop by buying seafood from the shop as they can tell you more about the quality of the seafood fish and you can use that information to choose the best seafood shop.
How the seafood fish shop takes care of their seafood should be worth your consideration. Any seafood feature that uses the current storage facilities and professional seafood handlers should be worth your consideration.


I'd like to talk about one of my favorite restaurants I love to go to for happy hour. It's called Ohana, located in the heart of the Belltown neighborhood in downtown Seattle.
Happy hour is pretty big here in Seattle, so it's important to find those places that offer great food for great happy hour prices. Ohana just happens to be one of those places. You'll find an extensive happy hour menu filled with delicious dishes like beef robata (basically skewered chunks of marinated, grilled, tender beef....you can also get chicken), crunchy shrimp tempura rolls, spicy salmon hand rolls, gyoza, spam musubi, etc....all for just a couple of bucks each!
The atmosphere is very relaxed and family friendly. Occasionally, the establishment will host live music (usually later in the night) or even karaoke. The staff is always friendly and do their best to check up on you as often as they can, even when they're packed with patrons.
The decor is what really makes this place different. Inside you'll think you're in Hawaii after taking a look at all of the Island-inspired decorations and trinkets hanging from the ceiling and walls. It's very dimly lit inside, which offers a very cozy and relaxing feeling.
Salmon Skin Roll, California Roll, & Crunchy Salmon Hand Roll:
OK, here comes my famous (not really) 5-"NOM" rating system (5 being the highest):
SERVICE, 4.5 NOMs= The service is great at Ohana. My party is usually promptly seated whenever we arrive. They're very attentive throughout the dining experience and extremely friendly with the patrons. I give them credit for keeping up with each and every table on a busy night.
ATMOSPHERE/LOCATION, 3.5 NOMs= Ohana is located right in the heart of Belltown on a main street, nestled between a couple of restaurants. So, as you might expect in a downtown environment, there isn't any parking dedicated to the restaurant. Downtown parking can be a chore to find in this particular area, which is the only downside. The upside is that you definitely can't miss the place with all the brightly lit signs and the colorful lights lining the outside patio fence area. For those cold nights, you'll be pleased to hear they have outdoor heaters on the patio. The atmosphere inside is very fun and inviting.
FOOD PRESENTATION, 3.5 NOMs= I usually come here for happy hour, so I can say they are definitely well presented. I had dinner here once and the presentation was just "ok". The happy hour plates are generally pleasantly presented on small, decorative plates. I think the robata plates are presented the best, with grilled meats covered in a teriyaki glaze, served on top of a small bed of lettuce and grilled asparagus on the side.
TASTE, 4.5 NOMs= Like I said, the reason I go here is because they serve up great food. I think the only thing that could be improved is the California roll. It's a little too mayonnaisey. Other than that, everything I've tried at Ohana is absolutely delicious. Again......BEEF ROBATA!!!
VALUE, 4.5 NOMs= $3 happy hour plates in downtown Seattle is fine by me. I can get full and it'll still work for my budget.
ORIGINALITY, 5 NOMs= Not too many Hawaiian restaurants in the city with a great menu, accommodating hours, and fun nightlife.
OVERALL, 4.2 NOMs= Ohana, I will definitely be back here for many happy hours to come. As of now, you are my #1 happy hour spot in the city!
**Before I start my first review from my year-long hiatus, I'd like to say "Hello again!" to everyone. I'm glad to get back into food blogging and hope it'll be as much fun as I remembered it was. Now, on to the good stuff.**
Working in certain neighborhoods in downtown Seattle can have its advantages. During lunchtime I'm surrounded by many places where I can get my fill to my delight. One of these establishments is called Pie and, as the name implies, they sell pie!
At Pie you can get handmade, handheld savory or sweet pies. I've tried almost every single pie flavor they have, since I visit often and I usually get one sweet and one savory pie every time. The savory flavors include steak & potato, English meat, broccoli & cheese, smoked turkey, etc. Some sweet pies include: maple bacon, key lime, mixed berries, coconut cream, etc. My favorite savory pie would have to be the pepper steak. It's almost like a beef stew in a handheld pie (but not as messy). My favorite sweet pie would have to be the maple bacon. Unfortunately, this pie is seasonal and so they don't have it everytime I go in for a visit. Image a maple cream filling topped with crispy bacon bits. Simply delicious!
The awesome bakers at Pie usually have a few rotating pies and some seasonal ones as well. The staff at Pie are very laid back and hospitable. They're also open to any ideas for potential pie flavors you might have. Trust me, I've got food ideas. :)
The establishment is nestled in a really good location on a main road in the Fremont neighborhood. It's not a huge place inside, but it will accommodate a small to medium party if you have one. There are also a couple of outside tables for those nice, sunny days (yes, we have those in Seattle). I love that they stay open late during the weekends. They have a side window that's open until 2am!! Perfect for those late-night party-goers looking for a tasty treat.
OK, here's the breakdown using my 5-"Nom" system (5 being the highest):
Service, 5-NOMs= The staff is pretty awesome there. They truly stand behind their product. If it looks anything but picture perfect or appetizing they'll give you a discount. And, if you're a regular, they've been known to hook up customers with free pies.
Atmosphere/Location, 2.5-NOMs= Downtown is always busy and along with that is the usual horrible parking problem. Pie does not have its own parking, so you'll have to find streetside (good luck during busy hours). If you work or live nearby, then no worries. It's right in the heart of Fremont. The inside is very fitting for this establishment. It's open so you can see the bakers doing their thing.
Food Presentation, 3.5 NOMs= I think Pie is a great concept. Who wouldn't like a handheld meal on the go. The product looks great. There is that one chance that it'll collapse on you while you're on the go, but that's why it's in a container too. Each pie is unique and has a different look depending on what it is. Very cool.
Taste, 4 NOMs= I've liked all the pies I've tried with the exception of probably only one. For the most part, they're delicious, well-seasoned, and full of flavor.
Value, 5 NOMs= Under $5 for a hearty, flavorful, mobile meal. You can't beat that really. They even have mini pies, if you just want a taste and don't really want to dish out that much. They even have a lunch deal where you can get a Pie combo for a pretty good price.
Originality, 5 NOMs= There isn't any other place around here that I know of that serves up handheld sweet and savory pies.
Overall, 4.1 NOMs= Not bad, Pie. Not bad at all. Keep dishing out new and original flavors and I assure you I'll be coming back for more. First there was the cupcake craze. Now, I think it's going to be a handheld pie craze.
Hey everyone. Well, I finally got my MOO cards. For all of you that are also Featured Foodbuzz publishers, you know what I'm talking about. I hope to one day be able to attend a Foodbuzz convention so that I can swap my cards with you all. By the way, yes, I have been trying new restaurants. I'll have to post my reviews up shortly. In due time, faithful Om Nom Nom Nom followers. Thanks!
I just had a homemade Bacon, Lettuce, Avocado, and Tomato sandwich yesterday. It was probably one of the best BLAT's that I've ever had. The sauce was a rosemary mayo and it was on top of a slightly toasted thick-cut sourdough (I'm salivating right now just thinking of it). Everything was fresh, and the thick-cut pepper bacon just made the sandwich. Check out the pics and try it out for yourself.
Well, if you like burgers and fries, you'll like 5 Guys! I guess it's a chain that started in the East Coast and gradually made its way to the West. I've been eating healthy lately, but once in a while I treat myself to one of those "bad" but delicious meals. Hey, you can eat anything as long as it's in moderation and you exercise (I'm always active), right? I did make one big mistake.....not taking pictures of the burger and fries that I ate!!! Sorry about that. However, I did get pics of the establishment and stuff like that. The burger looks like one big juicy burger. And the fries were probably one of the best fast food fries I've ever tried. You have to get the "Cajunized" fries though. The regular is enough to feed two people. Anyway, enjoy the pics:
Hey everyone. I hope everyone that celebrates Easter had a good one. I'm happy to say I had a very nice one. Before church I started the day off with a homemade Easter breakfast. Check out the spread. The dessert plate (you'll know which one it is) was made for me by my two nieces. And the big ball looking thing is one huge Rice Krispy treat! Enjoy:


This term in science Pegasus class have been thinking about the basic needs of humans. This week we focussed on healthy eating and the impact this has on our behaviour, concentration and energy levels. During guided reading we learnt about the 5 main food groups and then in our science lesson we sorted some food into each group. We learnt that each food group is important in some way and to be healthy we need to eat food from each group to create a balanced diet. We also had a long discussion on precooked and processed food. We learnt that processing food can be very beneficial (e.g. freezing and baking) but that some foods may have elevated salt, sugar and fat levels because of processing and therefore can make many of these foods unhealthy. We showed our learning by creating some balanced healthy meal ideas.


Cauliflower & potatoes with tomatoes ginger, green chilies, coriander, tumeric & cumin
Potatoes & green peas in home made sauce with tomatoes, ginger, green chilies & herbs
Fresh Spinach with potatoes.
Eggplant cooked with garlic, onions and tomatoes.
Okra cooked with diced onions, tomatoes and Indian herbs and spices
Garbanzo beans cooked in onions and tomatoes
Garbanzo beans with fresh spinach.
Black split lentils cooked in spices.
Yellow split lentils cooked in spices
Whole peel potatoes cooked in orange based sauce with Indian herbs and spices


Future mother in law got an engagement cake for our party yesterday. Felt bad having to cut it, it was beautiful, tasted amazing.
Thanks again to Lee for our amazing Disney themed cake - tasted fantastic and guests loved the taste and look! And thank you so much for the card as well!
Lee made our wedding cake and it was beautiful. It looked stunning and the quality and flavour of the cake was amazing. We will be recommending him to all of our friends and family. Thanks again Lee
Definitely recommend Lee to any 1, I got a jackdaniels cake off him on Friday for a 30th birthday and looks good and definitely tastes good, it's definitely worth the money
I ordered a golf themed cake for a 90th birthday. Wow!! What can I say. The cake looked amazing and everyone at the party thought it tasted amazing.
I would definitely recommend
Thank you very much.
A cake with me and my fiancé dressed as astronauts, sat on the moon holding hands?! Absolutely unreal!! My mum ordered the cake as a surprise for us for our engagement party, and it was incredible. We loved it! And my mum had nothing but good things to say about the whole service from start to finish. Thank you so much!


Ever wonder what makes your salami fuzzy, crusty, and tart? Our Visual Guide to Salami Microbiology provides an overview of everything you need to know about microbes in and on your favorite artisan salami. Print it out. Hang it up. Marvel at the microbiological wonders growing on your salami! Download our Visual Guide to Salame Microbiology here. [click to view the full story]
During his PhD research in the Mills Lab at the University of California Davis, Nicholas (Nick) Bokulich completely transformed how we view the microbial diversity of many fermented foods in the US. From wine to cheese to sake, Nick’s research opened up new dimensions of the microbial diversity of these traditional foods. In this Profile, Nick talks about improvements in DNA-sequencing technology, terroir, and the future of food microbiology.
From biofuels to fish food to gold nanoparticles, Yarrowia lipolytica is all the rage these days as a powerful workhorse for biotechnology. But this yeast also has important roles in the flavor development and appearance of some traditional fermented foods. Here’s all you need to know about this versatile and beautiful yeast. [click to view the full story]
If Saccharomyces cerevisiae is the king of wine and beer, then Zygosaccharomyces rouxii is the king of soy sauce. The production of soy sauce is a multi-stage fermentation with many different microbes involved. But the production of the essence of soy sauce, that caramel-like odor that is the heart of any high-quality soy sauce, has been mastered by the yeast Zygosaccharomyces rouxii.
When I first met Sister Noella Marcellino, the artisan cheese maker and advocate who is the star of the documentary The Cheese Nun, she enthusiastically declared that Scopulariopsis is one of the most important, but also most poorly understood molds in artisan cheese. Four years later, after observing hundreds of cheese rinds and thousands of isolates of cheese molds, I wholeheartedly agree with Sister Noella. This mold is incredibly widespread, often well-behaved, but sometimes causes severe problems for cheesemakers.
In the most comprehensive study of kombucha microbial diversity to date, a team of scientists recently uncovered new microbial dimensions of this popular fermented tea. In this Science Digested, I provide a summary of what you need to know from this exciting new work and how it may change our understanding of how kombucha is produced.
When it comes to giving credit for those pungent orange rinds, most people cite the bacterium B. linens (formally Brevibacterium linens). But recent research suggests that B. [click to view the full story]
Many producers and home fermentors often ask me what simple DIY tools are available to better understand the microbiology of their products. Unfortunately, identifying most microbes is challenging and requires some expensive equipment, extensive experience, and access to DNA sequencing technologies. But the use of a simple microscope has the potential to teach you a lot about the microbes in your product. [click to view the full story]
What happens when you collect 137 cheeses from around the world and sequence their DNA? You end up eating a ton of cheese. But more importantly, you learn a lot about what bacteria and fungi live in a typical cheese rind, that sea salt may be a previously unrecognized source of cheese microbes, and whether the notion of ‘microbial terroir’ holds up in artisan cheeses. In this Science Digested, I provide a digested version of recent research that used new DNA-sequencing approaches to broadly survey the microbial diversity of artisan cheese rinds.
Washed rind cheeses are hostile places for most molds. The continuous washing of the surfaces of these cheeses breaks up the networks of molds (mycelium) and generally favors the growth of yeasts and bacteria. But one mold, Fusarium domesticum, has figured out how to cope with this highly disturbed cheese environment. [click to view the full story]


Claire is passionate about food since she's a little girl. She learned everything she knows about cooking from her father -- from ingredients and chemistry to cooking techniques.
French, Pastry, Healthy, Mediterranean
– Spend several hours in the kitchen every day
– Took pastries intensives classes in 2018
– Started this blog in 2022
She started to cook scrambled eggs & sausages when she was only 9 and since then she can’t stand being away from her pots and pans. In 2018, she took French pastries classes to improve her art.
She’s a fast learner & autodidact. Even if she specializes in French food, she’s able to replicate any recipes from any country. But what she loves the most is to change it to her own way of cooking.
She also traveled a lot and lived many years abroad which led her to pump up her dishes and discover new spices.
After so many years of experimenting in the kitchen, Claire began writing about food.
Master’s degree in commercial law at the University of Toulouse Capitole 1 in France.


Hunger Awareness Week
posted May 6, 2013
!http://afbna.ca/media/uploads/images/hungerawarenessweek.jpg! *Get involved. Make a difference.* May 6-10 is National Hunger Awareness Week. It's a country-wide event ... Read more »
Hunger Awareness Week May 6–10, 2013
AGM & Conference 2013 Camrose, AB
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Proud Member of Food Banks Canada
To all of our valued members and supporters, the AFBNA would like to be very clear about our relationship with Cedar Publishing. We are not affliated with, supported by or connected to Cedar Publishing in any way. In other words, Cedar Publishing has no authority to use the AFBNA or Alberta Food Banks name or trademarks.
If you have concerns or questions, please contact Suzan Krecsy, AFBNA Chair, at email@example.com. Thank you for your understanding in this matter.
Alberta Food Banks
Alberta Food Banks, also known as the Alberta Food Bank Network Association [AFBNA], evaluates and researches programs to benefit Alberta food banks. These programs are initiated and supported to help our members in food and fundraising, and awareness efforts across Alberta.
Alberta Food Banks provides a wealth of resource material and acts as a communications pipeline for its members so that food banks can function efficiently and share ideas. We promote Alberta food banks on a provincial level.
All Alberta Food Banks members automatically benefit from provincial initiatives as well as national initiatives from Food Banks Canada.
If you would like to become a member of the Alberta Food Bank Network Association or are looking for your local Food Bank please visit our FoodBanks page
Alberta Food Banks, also known as the Alberta Food Bank Network Association [AFBNA], is the recognized provincial member of Food Banks Canada. Food Banks Alberta (formally the South Central Alberta Food Bank Federation) is an organization which has no connection with the Alberta Food Bank Network Association.
Hunger Awareness Week May 6–10th, 2013


purchase fruits or veggies} particular about getting organic foods? There is a distinction in between the two and, after our discussion, you might decide that organic foods are the way to go. Let's take an appearance at the benefits of purchasing organic produce.
While both types of produce might look the very same, organic foods must be able to satisfy specific requirements of production, consisting of particular growing and processing conditions that are unique to foods that can be labeled "organic". For crop foods, the organic foods can't be grown using any chemical pesticides, non-organic fertilizer, human waste fertilizer or sludge from sewage. They also can not be processed using ionizing radiation-- a procedure that eliminates germs however that some individuals think is risky. Lastly, the food cannot be genetically altered.
At one point, organic foods were grown on small farms, particularly those that were family-owned and operated. In today's time, however, organic foods are grown on larger farms and are more readily available in the majority of supermarkets, co-ops and natural food shops. In the United States, parts of Europe and Japan, the production of organic foods is currently federally controlled.
and in other countries, specific organic certification is required before these foods can be offered.
Organic foods can consist of fresh veggies and fruits, which are not processed and come straight from the growers through farmer's markets, grocery stores and roadside stands. A number of these items are only offered during specific times of the year. One can likewise get organic eggs, dairy items and meat in their fresh and unprocessed forms.
Organic eggs are normally offered by free-range chickens and not from those kept in cages in large, egg factories.
Organic meats should not originate from animals that have been treated with any growth prescription antibiotics, hormonal agents or steroids.
Processed organic foods can be found in the organic food area of the supermarket however typically are more pricey than their traditional food equivalents. Processed organic foods can consist of canned items, frozen produce, prepared items as well as junk food.
In reality, processed organic foods need just consist of a particular percentage of organic ingredients. In Australia, for.
example, a food can be labeled "organic" if it consists of a minimum of 95% organic ingredients. In other nations, nevertheless, the portion can be less than that. Even so, those non-organic components should be without synthetic food ingredients and no element of the food can be processed utilizing chemical ripening techniques, genetic modification or irradiation. In.
some cases, the organic food must be made using energy-saving strategies and packaged in recyclable or naturally degradable materials.
It's not always easy to recognize whether your food is really organic. Sometimes, you have to buy directly from an organic grower in order to be specific the food is organic. More check here recently, nevertheless, foods that are organic can be.
identified by governmental labeling, stating that the food is "certified organic".
You might want to do you and your household a favor by purchasing only since of the security and wholesomeness of organic foods.
organic products. The food tastes outstanding and you can be ensured you're getting an item that won't be harmful to you.


Ingredients: Calendula, Thyme, Rosemary, Elderflower, and Juniper Berries
This tea is a blend of herbs to support good health during the winter. It supports the immune and respiratory system, promotes good digestion, helps keep cold & flu away, and provides essential vitamins and nutrients for overall good health.
NOTE: The berries like to come out all at once, only add 2-3 per cup.
This is a great option to brew and add to soups and broths.
Our herbal tea blends are intentionally created by an herbalist to support and promote overall good health. They come in a sealed pouch for freshness. We only use the highest quality herbs, either grown/foraged by us with NO CHEMICALS or purchased organic from our favorite small businesses, local if possible. These are not your average box teas (we NEVER use old herbs).
Add in honey, lemon, ginger, or your sweetener/flavor of choice for taste and added health benefits. Steep teas for 5-10 minutes in just boiled water, covering to keep in the good stuff. Tea infusers make for easy cleanup.


Variety of Cuisines
There are 12 Chinese and Western restaurants and light restaurants in the main campus, and 6 restaurants and exotic and creative cuisines in the medical school area, including duplex restaurants, coffee shops, Chinese buffets, noodles, and cold drinks, providing students and faculty with a variety of dining options. The shopping street, post office, bookstore, convenience store, and eyeglass shop, as well as the clinics and hospitals adjacent to the campus, also provide students and faculty with convenient living.
The café is located on the east side of the playground and has a European-style building. It offers a variety of dining options, including simple meals, hot pots, and cold drinks.
Golf Restaurant The Golf Restaurant, located to the right of the campus entrance, offers small hot pots and light meals, as well as a small golf driving range, providing a good environment for golf enthusiasts to practice.
International College "English Context Restaurant"
Located in the International College "English Context Restaurant", which includes a SUBWAY area and a bakery area, the restaurant offers the best place for students to study, relax and do their homework after school.


Join Our Newsletter!
Join our mailing list to get exclusive deals, news, market appearances and interesting NZ tidbits every once in a while.
Check out the pie lineup below; there's something for everyone! If you know what you want already, you can order online here.
Originally from the south island of New Zealand, Jamie – the pie man himself – travelled to Canada on his first OE (overseas experience). From the day he left NZ, he longed for the comforts of a hot, savoury, traditional NZ meat pie. Once settled in Edmonton with his Canadian wife, he realized there were no down-under-style meat pies to be found.
It was time to put that famous kiwi ingenuity to use and create his own homemade meat pies. After years of making meat pies for friends and family and fine tuning his recipes, the South Island Pie Co. came to life. Jamie wanted to share a little piece of NZ and his love of savoury pies with the fine folks of Edmonton – and that’s how South Island Pie Co. began!
Get in Touch
Find us at the 104st City Market this summer, or drop us a line! We’d love to hear from you!


From CORE to Root, digging deep.
An experiential journey from CORE to Root is a hub for the discerning taste – those that want to experience unbridled joy, insatiable curiosity, and intellectual stimulation. I created this space to share personal stories, my learning journey, and rooted concepts; to invite friends to share theirs as well, and to be the breeding ground for living – – the entrepreneur’s life with style. – Sherese Duncan
Entry 5: I LOVE COFFEE!!!
My Root-Nib Single Origin Coffee Blend is my go-to on most mornings! I have several variations, including, adding cinnamon, special oil, lavender, elixirs, or whatever my heart’s desire is that day. Once you get the base blend down, the variations are limitless!
This herbal coffee is dark, rich, bold, and smooth. To add to its allure, the ingredients have many nutritional benefits, especially chicory root which contains prebiotics, the highest concentration of inulin in any plant! Prebiotics are GREAT for colon and gut health. They feed probiotics; so they’re at home in your gut with every meal, helping the friendly bacteria to proliferate (source). Dandelion contains taraxasterol, a compound known for having significant antioxidant properties that combat inflammation; they are highly nutritious plants, loaded with vitamins, minerals, and fiber (source). Rich in fiber and protein, Cacao nibs provide a healthy chocolate fix we all need (source).
*All roots in this recipe, whether raw or in coffee, isn’t for everyone. Please check with your doctor or other medical professional before consuming.
*Make sure to read our disclaimer before attempting to make this recipe.
Root-Nib Single Origin Coffee Blend
- Pour-over Coffee Dripper
- Pour-over Coffee Filers
- Coffee Grinder
- 1/4 Cup Roasted Chicory Root
- 1/3 Cup Roasted Dandelion Root
- Small Handful Roasted Cacao Sweet Nibs
- 1/2 Cup Your Favorite Single Origin Coffee
- Filtered Water
- Roast your roots and nibs separately (see instructions below).
- Combine your roots and nibs and grind for a few seconds to combine.
- Remove from the grinder and mix in your coffee.
- Use your coffee grinder to grind the roots, nib, and coffee together.
- Once you have enough, brew your coffee!
Before Making Your Blend, Roast Your Roots and Nibs Separately:
I like to buy raw ingredients and then roast them in my oven.
Roasted Dandelion root: Roasting dandelion root doesn’t take much effort or time. Simply spread out the root pieces in a single layer on a baking sheet and roast in a 350°F oven for about 10-15 minutes, stirring halfway through. The longer you keep the roots in the oven, the darker the roast.
Roasted Chicory root: I prefer to roast at 300˚F to have a greater level of control over the process. I spread the chicory roots out on a baking sheet in a single layer and place them in the oven. I’ve found the roots turn an impressive shade of brown after 15 minutes.
Note: Root roasting will vary based on your oven. Make sure to watch carefully as I’ve burned a few batches and the smell takes a while to get rid of. Also, they can become very smoky – so be careful!
Roasted Cacao Nibs: This gives your coffee a little hint of chocolate, and it creates a nice blend for cold mornings. Preheat your oven to 350℉ and spread the cacao nibs in a single layer on a baking tray using parchment paper. Roast for about 10 to 15 minutes. Once roasted, remove the nibs from the oven and allow to cool completely. I like to keep some in a jar without grinding to add to other things.
Note: Nibs burn easily, and they melt a little. Keep an eye on them and make sure to let them cool completely before adding to your blend.
As an alternative, you can buy the roots already roasted!
Create Your Coffee Blend:
Place roasted Chicory root, roasted Dandelion root, and toasted Cacao nibs in your coffee grinder. Grind for a few seconds to mix. Add your favorite organic coffee and grind to your preferred consistency. Once you taste it, you can determine the best measurements for your next batch.
Depending on your coffee grinder, you may need to cut the amounts down to fit your grinder until you have a nice bag of coffee so you don’t have to make it each day. When I need a quick batch, I use my spice grinder or my smaller coffee grinder.
That’s it! Now you have a nice blend of coffee.
Brew your coffee!
I hope you enjoy.
© Effició, Inc.
From CORE to Root, digging deep
p.s. What are your favorite homemade coffee blends?


This is a new role in an expanding department for a leading global company operating in the global flavours and natural fine ingredients markets. They have significant production and development centres on all six continents and markets and sells over 52,000 products to more than 29,000 customers in over 150 countries.
The products are intended mainly for the food and beverages, flavour and fragrance extracts, pharmaceutical, nutraceutical, health food, functional food, food additives and cosmetics industries.
Core areas are:
- The Flavours Activity which develops, produces and markets flavour compounds and food systems;
- The Specialty Fine Ingredients Activity, which develops, produces and markets natural flavour extracts, natural functional food ingredients, natural pharma/nutraceutical extracts, natural algae-based biotechnical products, natural food colours, natural substances for food protection, aroma compounds, essential oils, unique citrus products, natural gums and resins. The Specialty Fine Ingredients products are sold primarily to the food and beverages, flavour and fragrance, pharmaceutical/nutraceutical, cosmetics and personal care industries.
They are now looking for an experienced, creative and motivated individual to join their Creation and Application Team.
The role will be based in our development facilities in Leicestershire but the successful applicant would be expected to work out of their Northampton site on occasion.
In the role of Senior Savoury Development Technologist / Supervisor you will be responsible for developing products that are produced safely, legally and are of the quality claimed and you will oversee two part time members of staff.
Areas of responsibility:
Education, Expertise & Experience
- The candidate is expected to have relevant qualifications in a scientific/food related area at further education level (degree or similar).
- A minimum of 5 years suitable work experience, preferably in an NPD role within the seasoning or ingredient Industry.
- The candidate should have a good understanding of commercial/industrial food production. Foundation training/qualification in Food Hygiene desirable; this can be given as part of initial induction training.
Occasional overseas travel may be required (2-4 trips per year)


Jesant Juice Store
Healthy Juice Drinks and Food Without Poison!
Jesant Juice Store is brand new to Downtown and features healthy food options for breakfast, lunch and dinner! Jesant uses 100% natural, organic and pasteurized juices with boosters to make you feel fantastic! Smoothies like the "New Life" and Yin-Yang Fortifier are boosted with ingredients to strengthen your immune system, increase your energy, fight cholesterol and more! Smoothies are crafted by an in-store certified nutritionist. Visit Jesant today and get pancakes, eggs and a cup of coffee for just $4.99! Delicious tortas are sold for just $3.99!


Where to Buy Fresh Seafood
The internet has made it possible for people to trade in virtually anything. Perishable items can now be sold to any destination, as technology has advanced to that level. It is now possible to buy raw seafood from any point in the world. In the past, you have to either live near the sea or visit the time to enjoy such meals. The alternative to getting frozen seafood locally did not have the same magic fresh ones possess.
Nowadays, you can have fresh seafood supplied to virtually any part of the world. What you need to do is to visit a website that has such offerings, make your order, key in your information, pay and wait to have it delivered. After a while, you shall have your fresh fish. You will have made great savings, than if you were to go to a fancy restaurant in town. This makes it possible for you to enjoy more of the fish, more of the time.
Before you go buying seafood online, you need to think of certain things. The supplier relies on nighttime transportation. They are well packaged in sealed bags, lined with ice packs to preserve their freshness. You shall have ample time to prepare your meal long after you have received them.
The price is usually a critical consideration when making such a purchase. It could be high, but you will be getting great quality for it. You also have it as the best alternative to travelling to the sea town. There is no local fishmonger who can offer you that kind of quality.
You also need to do your timing well, since these fish can be seasonal. This is a normal occurrence you should be ready for. Know that there are days when you will miss certain fish types.
It is therefore important for you to select wisely your seafood online supplier. You need to know more about their ability to catch a wide variety. If they serve a large market, you can expect them to supply more variety.
You also should at how well they handle their customers. They also have to have to best shipping conditions and handling services possible.
People tend to acquire a taste for seafood while on holiday and wish to have the same experience at home. They will have to learn how best to cook such fish when they order it. There are many great resources you can use to find the appropriate recipes and other requirements.
You only need to ensure that you get a supplier that guarantees freshness and quality in the fish they send you. The supplier has to be reputable, with many years of experience in the fishing industry. They also need to be the kind that is concerned with the environment, and the preservation of fish sources. This will tell you of the quality of their products and services.


Coming off of the holidays there is nothing more fun than whipping together an easy cookie recipe when you don’t have much energy but have an intense addiction to chocolate. I don’t know about you, but after about five holiday parties and eating my weight in cheese the last thing I want to do is spend more hours in the kitchen with the hot oven breathing down my back. Insert this easy bake that requires very few ingredients. These also work very well with a variety of toppings based on what you have leftover in your pantry from the holidays.
Having a few days off from work and wandering around the house I found myself in my natural habitat inside the pantry looking up and down at the rows of flour and chocolate. Since I had an extra hour on my hands I decided to do a swift year-end organization of the pantry. As I was sorting through half empty boxes and containers, I found one lonely box hiding up in the top right corner of a shelf. I could barely reach this shelf but pushed myself on my tiptoes to just reach this delicious looking devils food boxed cake. Flipping it over I wondered what to do with this box of cake. Throw it away? Do we donate it to someone who could find it a loving home? Personally I’m not crazy about basic cakes. However, when you turn that cake into an ooey-gooey ball and form it into a cookie loaded with more chocolate and sugar…I’m in. For these chocolate cookies I jazzed up the first batch with sugar crystals and the second batch with powdered sugar because that is what I had in the pantry. This choc-aholic isn’t going to wait on a trip to the store to make these. So, dig around in your pantry and see what you have to throw into these easy devils food chocolate cookies! Keep on reading to find out out how to turn basic boxed cake mix into delicious chocolate cookies.
Make the dough
First you will need to make the dough by creaming together cream cheese and unsalted butter. Once that is combined, add in the egg. Slowly stir in the cake mix (about 1/2 of the bag at a time so it doesn’t fly all over the kitchen). Last, add in the extra chocolate! I used a mix of dark & milk chocolate but you can use whatever your heart desires. You feeling light and sugary? Use milk chocolate. Feeling bitter and mysterious? Use dark chocolate. I keep an airtight container that is mixed with milk & dark chocolate in my pantry. I never know what to do with the random bits of chocolate leftover in the bottom of chocolate chip bags so I started a miscellaneous chocolate container which I use to add to a variety of recipes that call for chocolate chips. It’s a fun way to add a little mystery when someone asks what’s in the cookies.
1) Sugar Crystals
To make the sparkly cookies of your dreams you first need some sparkles! I used these chunky gold and silver sugar crystals because not only are they super fun but they add a delicious crunch for an extra layer of texture. It’s best to add the sugar crystals or sanding sugar before you bake these so the crystals fully adhere to the cookie. You can add them right after they come out of the oven for a less intense crystal topping (or if you forgot!).
2) Powdered Sugar
For a powdery snowball effect roll the cold dough in powdered sugar before baking. Like the crystals, this makes the powdered sugar adhere much better to the cookie. Adding powdered sugar naturally makes the cookie more messy but by baking it on there there’s a smaller chance of it ending up all over your house….and face. If desired, you can wait to do this step once the cookies are out of the oven and slightly cooled. I personally prefer doing this step before baking so everything is done and baking on the powdered sugar creates an icing-like layer surrounding the cookie in yummy goodness.
Once your cookies are out of the oven, be sure to move them to a cooling rack. I usually leave them on the baking tray for about 3-5 minutes or just cool enough to handle.
Tip: For extra gooey brownie batter-like cookies make sure to just bake these until set and remove them from the baking tray as soon as possible.
Both the sugar crystals and the powdered sugar variety would be welcome on any cookie tray or mixed set. I put these out with some gingerbread for our fourth (yes FOURTH) Christmas get-together. It was a mixed bag between some guests preferring the crunch of the sugar crystals and a few preferred the powdered sugar better.
- 8 oz cream cheese (room temp.)
- 1/2 cup unsalted butter (room temp.)
- 1 egg (room temp.)
- 1 box Devil’s food chocolate cake (15.25oz)
- 1/2 cup chocolate chips
- 1/4 cup sugar crystals or sanding sugar (colors are your choice!)
- 1/4 cup powdered sugar
Preheat oven to 350°. Cream together cream cheese and unsalted butter. Once that is combined add in the egg. Slowly stir in the cake mix (about 1/2 of the bag at a time so it doesn’t fly all over the kitchen). Last, stir in the chocolate chips! Wrap the dough in parchment paper and chill for about an hour. Using a cookie scoop, one-by-one shape dough and roll in your choice of toppings. Place cookies on a parchment lined cookie sheet 2 inches apart.
350° for 8-9 minutes.
Let these just cool on the baking tray. Move these to a cooling rack as soon as possible to avoid these baking longer after they are out of the oven. This is essential to getting that chocolatey melt in your mouth devilish cookie!
Make sure to like, follow & share!
Tag me if you made either of these gooey chocolate cookies:


With mobofood app order your favorite food and get it delivered to your doorstep.
Choose your restaurant and your dish by browsing the list of restaurants.
Pay for your order online via secured gateway and use your available credit.
Restaurants will prepare your food and send it to your address in short time.
After having your food, share your ideas with other mobofood users.
Beautiful and modern user interface that works with any phone.
Find your favorite restaurant and food within list of the restaurants.
After choosing your food, your order will be sent to restaurant for approval.
Share your opinions about food with other mobofood users and restaurants.
mobofood business is specily built for restaurtant and business owners. Using this application you will be able to to manage all your business information and get order status notifications.
Add and edit menu items
Edit restaurant information
You valuable opinions will help us for better development of this app and other users to use the features the best way possible.
mobofood is very useful app. I could find restaurants that i didn't know of.
food ordering was easy and reached me in shortest possible time.
Using mobofood is very easy and we ordered without any obstacles.
This is a very interesting app. not only I ordered food but I found some friends too.
Reviews are so cool. I could see some of my friend's reviews.
mobofood business is very innovative. I could add my restaurant and setup my menu so easy.
mobofood team is an international group of creative developers who decided to create a modern solution for food industry.
Our goal is a free application for end user. However there are some fees for showing ads in mobofood app.
obofood is very easy to use and is suitable for any age range.
Please contact us if you have any question regardin mobofood app. Our team is always ready to answer your questions.
Head office is located in Astana, Kazakhstan


WINE AND DINE WITH US!
The Dewey is the Berkeley Beach Club’s Gulf Coast inspired restaurant featuring re-imagined beach cuisine, a destination driven wine list and craft cocktails that belong at the beach. It is a creative yet quintessential interpretation of a dining and drinking establishment that belongs 99 steps from the Gulf of Mexico.
The culinary program at the Dewey is designed and overseen by Chef Marty Blitz and the guest care comes from a team led by Maryann Ferenc. The two are Chef and Proprietor of Mise en Place– an iconic Tampa Bay restaurant known for its culinary innovation and legendary hospitality.
WE HAVE TEMPORARILY CHANGED OUR HOURS
In order to take good care of our staff so that
they can take good care of you…
Our Hours for January are:
WED - SAT | 5PM -10PM
SUN | 10:00AM - 3:00PM
Berkeley Beach Club Rooftop
WED - SAT | 5-10PM
3 Course Dinner Including Maryann’s Birthday Cake!
SUN | JAN 30 | 5-9PM
The Berkeley Beach Club Rooftop is also open for viewing
SUN | 10am- 3pm.
CLICK HERE FOR RESERVATIONS