Top 5 Best Juice Maker Brand Review
|We, people, are always fond of going forward with the help of technology through the upgrading of it. We always go towards the things that save our time fastening the regular works without what we can’t even pass a day, such as we can include food. Among many kinds of foods, fruits play one of the most vital roles by giving us strength, vitamins, energy and many more. Doctors suggest having some fruits or other leaf-based sap on a regular basis. But, it is not always possible to have these for the shortage of time. Maximum people prefer to have juice made from fruits or leaves to avoid the hassle of cutting or grinding or removing the uneatable parts. To make the juice for reducing the consumption of time different brands have made juicers with different functions. We have found out the top 5 brands included below, that have juicers with high configurations.|
Top 5 Best Juice Maker Brand
Breville is a well-known juice maker company that makes juice makers every year with newly added functions and designs as well and these new things make this brand the best juice maker brand among most other brands. Everyone keeps buying juice makers made by this company if ever thinks about buying one. Breville is a widely known company with good recognition and reviews from the buyers. Its one of the latest models is Breville Juice Fountain SL Cold Plus that has got the attention of the people in general.
Features : Best Juicer Breville Fountain SL Cold Plus
- This juice maker comes with a capacity of 70 fluid ounce that helps to make juice of fresh fruits in a higher ranged capacity.
- Breville Juice Fountain SL Cold Plus ensures the temperature to increase by a less amount, most likely to less than 1.8℃.
- The outlook of this juicer model is made with brushed stainless steel and this is the only design for this juicer.
- This juice maker needs a minimum power of 1000 watts to start and make juice from any kind of food thing.
- Breville Juice Fountain SL Cold Plus offers a warranty of 1 year to the customers.
- It needs 120 volts for making juice.
- The size of this juice maker is so user-friendly. The dimension is 8.6″ x 13.1″ x 17.3″.
- Preparing a large amount of this juicer is best as it lessens the hassle of cutting the fruits and vegetables before making juice.
- The price of this juice maker is also not so expensive. It costs only $249.95 that makes Breville the best juice maker brand of this time.
- The feed tube of this juice maker model is so wide that an apple can be fit in the juices easily and that is 3.5 inches.
Hamilton Beach Juicer
Hamilton Beach is a multidimensional distributor of home appliances located in the USA and distributes things in Canada, America, and Mexico for especially newly opened restaurants. This is the best juicer among its competitors for its price range as well as the variation in production. Founded by Frederick J. Osius in April 1910, Hamilton Beach is serving people nicely and the service it provides is nicer than most other juicer companies. Following the tradition of releasing appliances every year, Hamilton Beach recently released its new juicer name Easy Clean Big Mouth 2-Speed Juice Extractor.
Features : best juice maker brand Hamilton beach juicer
- Hamilton Beach used in it HP motor 1.1 which is one of the most powerful motors in the market. And it also uses 2 speeds to extract juice from fruits at a maximum rate.
- This juice maker brand comes with a limited warranty of 3 years to ensure that every customer gets a higher limit of benefit from the brand.
- Hamilton Beach Easy Clean Big Mouth 2-Speed Juice Extractor included high/low-speed dial along with an LED light.
- This offers 40 fluid ounce pitchers with a lid along with the surety of BPA free.
- A filter is present in the pitcher for serving a foam-free juice.
- In half of the regular time, the hamilton beach’s new juicer can clean itself and this makes it the best juice maker brand as it lessens the hassle of cleaning it.
- The design of this juicer comes with stainless steel with an arm lock.
- Foods get free in the juicer as a whole easily for its wide mouth.
Hurom is promised to make the life of people in general easier by making easier processing of everyday meals. Hurom is a home appliance distributor serving worldwide. It has a good reputation among people and many customers consider it as the best juicer brand as the juice maker it releases every year comes with new and exceptional functions. Following the trend, it has recently released Hurom H101 Easy Clean Slow Juicer.
Features : Hurom H101 Easy Clean Slow Juicer:
- Business Insider thinks that the fresh juice this juice maker brand gives us can be compared to a juice of $7 from a well-known store.
- The price of this slow juicer is not more or not less than $499 than can be very higher if thought, but in performance the juicer is worth the price for sure.
- Goodhousekeeping.com thinks that this juicer’s design of heavy-duty plastic strainer is a game-changer and actually it attracts the customers.
- Hurom H101 lessens the hassle of preparation for making the juice.
- This juice maker comes with a 2 sided double cleaning machine inside it.
- The juice maker is well-recognized among the people for its slow juicing at a rate of 43 rpm so that juice from anything is made fresh and healthy.
Smeg Citrus Juicer
Smeg is a home appliance manufacturer and distributor serving each corner of the world. Smeg is well known for its design and price range. It is also known to everyone very well for its easy functioning. This is a private manufacturer company located in Italy and serving its customers without any rest since 1948. The company, Smeg, has introduced recently its new juicer from its family of appliances Smeg Citrus Juicer.
Features : Smeg Citrus Juicer
- Smeg Citrus Juicer comes in a variety of colors including black, cream, pastel blue, pastel green, pink, and red.
- It needs only 70 watts to make any kind of juice from fruits and vegetables.
- The new Smeg Citrus Juicer costs only $109.95 which makes this the best juicer brand in terms of price.
- The weight of this juicer is not so high and it is only 3.7 kg.
- The frequency of this juice is 50 to 60 Hz.
- It needs 220-240 volts to make any kind of juice.
- This juice maker works only one way and that is anticlockwise.
- The cord length of this juicer for power is 1 meter.
- The depth of this juicer is 220 mm.
- The body of this juicer is plastic and stainless and the color of this juicer was tried to make a 50’s style.
Kuvings Whole Slow Juicer
Kuvings is a worldwide distributor of kitchen appliances operating in more than 80 countries. It is widely known to the people in general for its easy functioning, interface, and outlook as well. It also comes with a nice inner look too. The Kuvings is famous for its juice makers and its juice makers are mostly distributed worldwide. To keep the fame positive it has introduced its new juice maker named Whole Slow Juicer. It became very popular when released in the market and still, it is a very well-sold product.
Features : Whole Slow Juicer
- Kuvings has used an upgraded screw in the new whole slow juicer than the previous juicers.
- This is a multi-functional juicer that makes it easier to make juice from fruits and make those smoothie, juice, and sorbet.
- For simplified parts of the juicer, it is easier for the people to clean up the parts after using the juicer to make juice.
- This is the best juice maker than others as it is slow functioning what makes juice very fresh and less oxidized.
- The speed of this juice is only 60 rpm.
- The juicer is a little heavier and the weight is 6.9 kg.
- This juice maker has a capacity of 400 ml.
- One can use the juice for less than 300 minutes without any stop.
- The juicer comes in 3 colors – silver, white, red.
- The juice maker needs 2220-240 volts with a frequency of 50-60 Hz.
- The dimension of this juice maker is 228 x 208 x 446 mm.
- This juice maker has a cooling system and a safety lock.
Juice maker plays a vital role in our regular life by lessening the hassle of cutting and extracting juice from fruits and vegetables. The up-gradation of the juice maker should always be accepted in any terms to upgrade our lifestyle as well as saving time.


Grab These 400+ Healthy and Delicious “Low Carb Recipes” and Turn Your Body Into a 24/7 Fat Burning Machine…
Are you FED UP of eating scrambled eggs and bacon for breakfast, a hamburger with no bun for lunch, and a steak-no baked potato-for dinner, day after day?
Eating low carb meals regularly reduces FAT production and turns your body into a 24/7 fat-burning machine so that you can even burn fat while you sleep.
I’m going to reveal to you my proven & tested Low Carb Meals that helped me to shed away my stubborn body fats, feeling healthier and happier.
Low Carb 30 Minute Meals cookbook brings you 400+ Healthy Low Carb Recipes from Dinner to Dessert that allow you to enjoy your favorite foods WITHOUT the guilt!
You can browse the Low Carb recipe collection on your Mac, PC, Tablet and even your smart phone or eReaders.
With over 400 Low Carb Recipes in 12 categories you can create a diverse diet plan for every day, without having to repeat the same meals over and over again.
Time is precious and most of us have a limited amount of it to spend on cooking, but we still want to Eat and Serve Healthy and Delicious Food.
You’ll find dozens of exciting ways to vary a hamburger, a steak, pork chops, chicken, and even fish.
You’ll find snacks and party foods that you can eat without feeling like you’re depriving yourself.
You’ll even find recipes for bread—really, truly bread—not to mention muffins, waffles, and pancakes. In short, this book has recipes for all sorts of things you never dreamed you could have on a low-carb diet.
You don’t have to be a trained chef to cook low carb…


Famous New York Style Pizza & Buffalo Wings. Order Now 716-283-5333
Buzzy’s takes great pride in the preparation of our New York Style Pizza. Our dough is prepared daily to insure freshness and the light crispness of our crust. We use our own blend of tomatoes and spice in our sauce. We use the finest meats, freshest vegetables and only 100% whole milk mozzarella cheese “No Imitations” to top our pizza.
7617 Niagara Falls Blvd. Niagara Falls, New York 14304 Phone 716.283.5333
Sun-Thurs 11am-11pm Fri & Sat 11am-Midnight
January – April Sun-Thurs 11am-10pm Fri & Sat 11am-Midnight
11am – 10pm Tuesday – Sunday
We will be closed Monday’s TEMPORARILY Sorry for any inconvenience


The Farm Experience Internship (FEI) is a 3 ECTS international summer course at the Wageningen University for students and non-students, intended to bring together the theoretical University knowledge with practical skills and knowledge from farmers.
Are you interested in growing your own food, discovering local knowledge and practices on organic farms in the Netherlands? Do you want to learn about permaculture, agro-ecology, food sovereignty and sustainable food systems? Or would you like to interact and discuss with farmers to find creative & innovative ways of farming? Then the FEI is what you’re looking for!
Week 1: PREPARATION – Lectures, workshops, excursions, group work. During the first phase of the FEI, we will get to know about all kinds of topics related to agriculture, e.g. agroecology, permaculture, sustainable food systems, food sovereignty, seed patents etc. We cook together and eat together, organic and local food – sharing knowledge and have a good time
Week 2&3: WE GO FARMING! Practical experience on a Dutch farm. After the preparation week, each student is sent to a different farm somewhere in the Netherlands.
More information about joining the FEI as participant or about possibilities to organise it at your own university can be found on the FEI website: https://farmexperienceinternship.wordpress.com/


Panama Elida Natural CatuaiMy Friend's Coffee
Champagne Truffle, White Chocolate, Sweet Tarts
Panama's Elida Estate stands among the most celebrated in the world. Their crops regularly dominate the Best of Panama competition, and in 2019, their Natural Geisha set new price records, selling for upward of one thousand dollars per pound. This coffee ranks as one of their best-known offerings (it's also priced mercifully lower than their wallet-busting Geisha offerings).
Typically coffee descriptions start with flavor notes, but this Catuai deserves a prologue about vibe. It brews a soulful cup, sweet and deep right alongside bracing and tart. The dominant note is champagne truffle. White chocolate strides alongside it, lending decadence. As the cup cools, lighter notes emerge: sugary fruits paired with tart acidity a la Sweet Tart candies. It's a rich cup with just enough levity to balance its depth. If you haven't tried an Elida coffee, this is a great place to start. If you have, it's a worthy addition to the Elida canon.
- Process - Natural (Dry) Process
- Farm - Elida Estate
- Region - Alto Quiel
- Altitude - 1700 - 1900 meters
- Varietal - Catuai
- Pour Over
- Drip Machine
- French Press
Unless otherwise stated, all coffees are sold in 12 oz bags.


When it comes to keeping the heat on this winter, farmers and other folks in Maine should end up spending...
Making headlines in the news is a report on the nations’ 25 biggest fast-food chains and the meat they offer...
APHIS develops and applies scientific methods to benefit agricultural producers and consumers, protect the health of domestic animal and plant resources, sustain agricultural ecosystems, and promote animal welfare by:
• Identifying and analyzing pest and disease pathways,
• Conducting diagnostic testing,
• Conducting risk assessments, and
• Serving as a leader and resource in agricultural science and best practices.
With an extensive network of laboratories and research facilities, APHIS draws from among the most advanced and specialized scientific resources available today.
Advancing the Science of Safeguarding
APHIS relies on the unique skills of its highly trained staff—as well as its unmatched access to the most advanced technical resources—for the benefit of U.S. agriculture, producers, and consumers. From our work on biocontrol techniques to wildlife fertility management and molecular diagnostics, APHIS keeps America on the cutting edge of agricultural science.


Now Offering Delivery and Takeout for Downtown and Oakdale Road Locations
Order Through Doordash, GrubHub, UberEats, Online, or Through the App
Chefs of New York is a family-owned and operated restaurant with two convenient locations serving the Central Valley. Located on Oakdale Road and downtown on J Street, we proudly serve authentic Italian style pizza with homemade sauce and only the finest ingredients available! Our team takes pride in making truly authentic cuisine, which is why we use our Nona’s special pizza sauce on all of our New York-style pizzas. Traditional recipes from Sicily are seen in our menu options, including homemade Zuppe, classic beef and veal meals, shrimp fradiavolo, pasta alfredo, and favorites from Nona’s Corner, including bruschetta caponata and stuffed red bell peppers.
Our downtown location also servers breakfast classics, including delicious house-made biscuits and gravy, three-egg omelets with country potatoes or hash browns, fresh fruit parfaits, Edith bagel breakfast sandwiches, Huevos rancheros, house-made salsa, and much more. Stop in today and try some of our specialty coffee drinks from our full-service coffee bar!
Come enjoy the family-style atmosphere and delicious, wholesome traditional Italian style cooking! Chefs of New York invites you and your family to come experience a meal you won’t soon forget. For your convenience, place your order online!
Very delicious food. Quick and friendly service.
Great tasting pizza! I had the XLR combo with added spinach, half white sauce, and the other half red. Best pizza I’ve had in years.
The food portions are large and extremely delicious. The owner of the restaurant is also a very kind and welcoming person.


For our Hotel guests we provide meals by appointment, from a succulent steak grilled on the barbeque to our famous Chicken Albert -Chicken Schnitzel, with bacon, spinach, feta & cream.
We also cater for vegetarians.
On making you accommodation enquiry request our current menu and we will mail it with our booking confirmation
In the winter months we offer informal barbeques in our bar and in summer outside on the patio overlooking the swimming pool.
We do have a limited A La Carte menu
Should you wish to have a traditional South African meal, it can be arranged.
We can cater for a wide variety of functions, be they birthday parties to weddings, or workshops to conferences.
All meals - Breakfast, Lunch and Dinner
For the small functions from 10 to 20 guests
We can offer limited A La Carte menus, to prevent long waiting times as well as prompt service
Set menus are commonly requested for guests on a budget
Medium functions 20 to 30 guests
Functions of this size are best accommodated by a buffet for the more elaborate functions and once again the Set Menu would suit the budget meal.
Large functions of 30 or more guests
A Lamb on the spit is a favourite for the larger groups especially if they are informal.
The best suited catering for the larger groups is a buffet


BUZZ!! Time to make the doughnuts! (And if you don’t remember that commercial - Google it.) What’s the first thing you do?
Reach for your coffee? I reached for my Mountain Dew. It was my fix. Not a fan of hot drinks, it’s been the first thing in my hand ever since I was old enough to drive. I’d hit the convenience store every morning before school.
But today, that’s changed.
Thanks to a report by AlterNet, I’ve become painfully aware that Mountain Dew has been killing my writing - well, killing my memory, which is killing my writing. NOTE: By the time of this posting, it’s now my second day without a Dew and I feel cleaner, clearer and more focused!
As freelancers, we’re busy. We work hard 24/7. The last thing we want to do is spend time making lists, shopping, prepping and cooking the Positive Food Energy we need. So we chug sweetened coffee to stay awake. Eat candy bars, chips, anything within reach so we can fill our bellies without wasting time.
You’ve been there before. You had Mac N Cheese for lunch, then felt the pangs of hunger an hour later. So you scarfed down a bag of cookies to try to satisfy that hunger. You did all this nibbling while sitting at your desk, wondering “What was I doing again?” or “Damn writer’s block! Augh!”
Did it ever occur to you that your insulin levels were the culprit behind your blank screen? (Click to Tweet, please- Thanks!!)
It didn’t occur to me.
But it’s possible - even probable - if you consume lots of sugary or starchy snacks, foods and drinks, like I did, that insulin resistance is causing your inability to think clearly.
Thanks to my overconsumption of sugary crap, my memory has been flying south for a while now. I used to blame it on Mommy Brain. But studies show that it may not be that.
See, taking in too much sugar builds an insulin resistance in the body. And insulin is what regulates neurotransmitters that are essential to learning and memory, as well as function and growth of blood vessels. Those blood vessels are what carry oxygen and blood to your brain. And when your brain can’t get them, how you think is directly effected (in other words, you can’t think clearly; you can’t remember as much.)
And a lifetime of this is what they think may contribute to Alzheimer’s and dementia.
Technically, our diets are killing our brains and our ability to think, causing disease and faster aging.
The American Diet
The old American diet promotes processed and starchy foods, sugary treats and sodas. When you envision the meal of your dreams, is it chicken and broccoli or is it pizza and soda? Do you snack on fruits, veggies, nuts and seeds? Or do you snack on Doritos and Oreos?
We’ve let our marketing industry dictate our food choices. The commercials focusing on family times around the table full of pasta or pancakes make us long for the connection those foods obviously bring. While we know that magic doesn’t come from jar.
The poor choices we’ve been making are leading us to obesity, diabetes, and Alzheimer’s.
And as a freelancer, that diet is going to eventually impact your business.
Choose a new diet.
Choosing a diet that’s low in starches and sugars can help clear your mind again. The New American Diet by Men’s Health shed new light on old food habits and introduces the new way of eating. Jonathan Bailor’s Smarter Science of Slim diet or the Paleo diet are two other great alternatives.
I’m not here to tell you NOT to eat breads and pastas, but to limit them. Personally, I’m all about the Mediterranean ways of eating and bread's always around, but by eating 1/2 a loaf of pita instead of 2 loaves, I’m preventing my body from shooting up the sugar levels that will, in turn, shoot up my insulin levels; keeping me clearer and more focused.
When you’re working on major projects all day, you can’t afford to make poor food choices. The proof shows up in your products. Content that doesn’t compel is content that doesn’t get shared; content that isn’t shared doesn’t bring back repeat customers.
As a freelancer, you owe it to your health, your business, and your clients to stay focused and aimed directly at creating great work. Without that clarity, your bottom line is going to dwindle.
So make your food choices to reflect your goals. (Click to Tweet, please:) Thanks!)
Easy Meal Ideas
After a little research, I’ve come up with three menu ideas that will help you clear out the gunk in your system to help you function and formulate awesome work that will boost your freelance business profits. **Disclaimer: I'm not a nutritionist, please use common sense and consult a physician before making any dietary changes. :)
Day 1: Breakfast: 2 boiled eggs, strawberries, and goat’s milk or cheese Lunch: Salmon, spinach, and green tea Dinner: Chicken, Salad with cucumbers dressed in olive oil and lemon juice, and watermelon for desert Snacks: Walnuts, fruit, veggies
Day 2: Breakfast: Oatmeal (NOT the fast cook kind), blueberries, pecans Lunch: Tuna on a bed of kale with avocados, dark chocolate for desert Dinner: Lentils and spinach soup with tomato, onion and garlic salad dressed with lemon juice and olive oil Snacks: Sunflower seeds, fruits, veggies
Day 3: Breakfast: Green Smoothie, whole wheat toast (or not if you’re anti-grain) Lunch: Goat’s cheese and chicken parm, edamame, and green tea Dinner: Lean sirloin steak salad Snacks: Nuts/seeds and fruits/veggies or Greek yogurt
Note: You may need to adjust according to your nutrition needs. And you’ll need to drink your designated amounts of water each day.
There you go: A clean, filling three-day menu that will help you focus on your work again!
If you’re a big brain food foodie, let us know in the comments what your faves are!
Thanks for reading and have an awesome week! Tania
PS If you want your freelance life and your family life to sing in unison, sign up for updates and get a FREE Focus Book to help you conduct your symphony! (The little box is at the top of the page:) )


Welcome to a career with 404 Sports Bar & Grill! Please click on the job description for a link to the job description.
DIRECTOR OF RESTAURANT OPERATIONS (GM)
- Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
- Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
- Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
- Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
- Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Opening and closing the restaurant.
- Appointing, inducting, and mentoring new staff members.
- Scheduling shifts and assigning tables to waitstaff.
- Resolving customers’ questions and grievances in a professional manner.
- Conducting payroll activities in an accurate, timely manner.
- Ensuring that the restaurant adheres to pertinent health and safety regulations.
- Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
- Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
- Recording all income and expenses and ensuring that cash registers are balanced.
- Kitchen staff support – The restaurant kitchen manager should keep files on the various employees under their supervision and make regular updates about performance and conduct.
- Recruitment, training and scheduling – The kitchen manager is integral in interviewing kitchen staff and negotiating contracts. They may also be responsible for the training, scheduling and payment of staff.
- Budget preparation – The kitchen manager maintains an inventory of materials used, checks supplier invoices, ensures vendors are paid on time and suggests strategies to cut kitchen costs.
- Food procurement – The restaurant kitchen manager must be able to estimate the amount of food that needs to be prepared and predict possible fluctuations. …
- Food sanitation – The kitchen manager must be aware of the guidelines and principles of food safety and sanitation. …
- Preparation and storage – The kitchen manager must know how to prepare and store every item of food that is served in the restaurant. …
- Active participation – The kitchen manager can participate in creating menus and making decisions about menu substitutions when specific ingredients are unavailable. …
- Supervision – The kitchen manager is responsible for ensuring that restaurant staff strictly follows the guidelines of CQSMA (cleanliness, quality, service, maintenance, and atmosphere).
- Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory, and reordering supplies, managing budgets, and setting goals.
- Hiring and training staff to provide excellent service to patrons.
- Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
- Setting and enforcing quality and safety controls.
- Ensuring licenses are updated and in line with current legislation.
- Working with diverse personalities both on the staff and patrons.
- Planning and taking part in promotional events.
- Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
- Maintaining a fun, safe atmosphere for patrons.
- Welcoming and sitting diners comfortably in the dining section
- Taking customers’ food and drink orders Collaborating with the kitchen and bar staff for prompt and correct delivery of orders
- Memorizing the menu and recommend appetizers, meals, and drinks from restaurant wine stock
- Delivering a memorable dining experience by resolving all customer issues promptly
- Assisting with the tidying of tables, clearing leftovers, and keeping the dining area neat and pleasant
- Setting tables and rearranging the dining area to accommodate larger groups and prepare the restaurant for special events
- Ensuring cooking utensils and kitchen area are cleaned after closing to comply with state regulations
- Verify identification and age requirements of customers
- Mix traditional and creative cocktails
- Process payment from customers
- Clean glasses and bar utensils
- Make suggestions based on customer tastes and preferences
- Record and balance cash receipts and prepare cash deposits
- Open and maintain tabs throughout their shift
- Keep the bar stocked with liquor, syrups, glasses, napkins, and all other necessary items before and during service hours. Prepare garnishes, refill ice wells, change beer kegs and restock napkins and straws.
- Clean up the spills, remove the glassware and organize the counter.
- Keep the bar area neat and clean.
- Coordinate with managers, kitchen staff and security personnel to ensure efficient service to customers.
- Handle emergency situations, like cleaning up broken glasses and clearing up clogged drains.
- Welcoming customers, showing them to their tables and providing them with menus.
- Assisting customers with queries, requests, and redirecting as necessary.
- Ensuring that tables are cleared, cleaned, and reset between seatings.
- Serving food and refilling beverages as required.
- Assisting with the cleaning and processing of dirty dishes and silverware. Ensuring that the menus, crockery, and cutlery are cleaned and replenished between tables.
- Managing the inventory of napkins, straws, salt, pepper, and other table condiments and supplies.
- Reporting any damages, shortages, and complaints to the manager.
- Moving tables, chairs, and furniture to accommodate customers as needed.
- Tidying the restaurant after service and ensuring that it is prepped for the following service.
- Proactively involved in all areas that pertain to the restaurant maintenance.
- Welcome Customers. As the first people customers encounter when they walk through the door, restaurant hosts set the tone for a guest’s dining experience.
- Manage the Seating Plan. One of the most important responsibilities restaurant hosts take on is seating customers based on the wait staff’s section availability.
- Schedule Phone and Online Reservations. Another key part of a restaurant host’s job is booking reservations. …
- Fill Takeout Orders. Restaurant hosts are first in line for manning the phone that’s typically located at their station. …
- Assist in Restaurant Maintenance. Hosts help with opening and closing tasks such as setting tables, prep work, and cleaning.
- Ensuring the availability of clean dishes by washing dishes, pots, pans, and flatware, and resetting dining areas.
- Preparing dining areas and kitchen for next shift by cleaning and restocking dining areas and cook stations.
- Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers, etc.
- Unloading and storing deliveries.
- Sweeping and mopping floors in the kitchen, especially if items are broken or spilled.


The birds have started nesting and the bees have begun buzzing. It’s that time of year when a young man’s thoughts turn to produce. We’re excited about the first full year of the Olney Farmers Market where we’ll be offering not only whole-bean coffee, but brewed coffee also.
The market this year looks to be more vibrant than ever, with almost 30 different producers, food vendors, and artists participating. The Washington, DC area is a vast resource for fans of good food and in addition to the regular participants, look for special guests who will be giving cooking demonstrations using our local bounty.
We look forward to seeing you this year. Make sure and stop by our booth and introduce yourself!
Olney Farmers Market


This week, as I gazed into my refrigerator at the eight, count them, eight, takeout containers there, I pondered how our approach to food has changed in my lifetime.
When I was a fairly young kid, I recall that, when we would visit family in North Carolina, we’d often stop and buy lunch – usually a hot dog – that we’d get to-go and eat in the car. Of course, I’m pretty sure the term “to go” wasn’t a thing then.
I was probably 10 before I have any memory of eating in a restaurant.
My experience may have been a little different than some. My mother worked full time in a department store with a lunch counter, so I do remember that I was pretty young when we started taking my mother to work (she didn’t drive) on Saturday early enough to eat breakfast at the lunch counter.
But despite my mother’s longer work hours, we mostly ate at home. She did most of the cooking, but she had set menus for the week, all things that were easy to cook quickly after she got off work. We didn’t have a lot of expendable cash, so we ate pork chops one night, hamburgers another night, fat back, smoked sausage and, if somebody had gone fishing, we’d have fish one night. My mother’s day off was Tuesday, so on that day each week, we could look forward to fried chicken with mashed potatoes and gravy. And for many years, she would get up on Sunday morning early enough to put a pot roast and all the trimmings in the oven before we headed to church. And we’d fill in with lots of cabbage, collards, homegrown tomatoes and green beans plus a heavenly concoction my mother called “pot liquor” (cabbage water, tomatoes and vinegar, I think).
Then, when I was maybe 11 or 12, our church started having two services, one at 8 a.m. and another at 11 a.m. My mother was in the choir, which sang at both services. So one Sunday morning she got up, put on the roast and announced, “I’m not doing this any more. From now on we’re going out to eat on Sunday after church.”
And so began my love of eating out.
A large group from my church would go to the same restaurant every Sunday. I recall that at the time you could get a meat-and-three, rolls, tea and dessert for about $1.25. My favorites were breaded veal cutlet – the best I’ve ever eaten – or halibut, salmon or swordfish. And this restaurant made the best rice pudding I’ve ever eaten.
As I got older, a group of teens would go to Shoney’s after church in the evening for hot fudge cake or strawberry pie.
But an interesting quirk of the times was that “doggie bags” were definitely frowned upon. It was somehow an insult to the restaurant, not to mention a bit uncouth, to ask for one.
So as I was staring at those eight takeout boxes, I had to smile. My, how times have changed, and I have to ask why.
I suppose it’s a sign of the times. As our lives have gotten more complicated, as men have become as comfortable as women in the kitchen, we have changed our eating habits. Well, at least my household has changed.
When Tom and I were first married, I cooked and he cleaned up – especially during the years when we didn’t have a dishwasher. But we did eat at home a lot. Eating out was our weekend entertainment. Then, when he went to grad school, I was teaching school, and he had a late lab. As a result, I’d meet him at least a couple of times a week at a family-run restaurant across the street from NC State. It was often the only time we had to talk for a few minutes. And, amazingly, even then, this restaurant had a full menu of blue-plate specials that included a meat-and-three plus a drink for $1.25. We agreed even then that we couldn’t cook for that price.
So, perhaps that was my downfall, as well as the downfall of our entire generation. Eating out became a way of life.
When our kids came along, I went back to cooking most nights. But our “date nights” were often eating out. We loved the Goodale Inn, the Town Tavern, the Telfair Inn (eventually La Maison), the Green Jacket, Eejay’s and Calvert’s.
As my children grew, fast food became a way of life in America, as well. As my kids got older and involved in multiple activities – Scouts, soccer, dance, horseback, Social Dance, etc. – no one was on the same schedule, and the five of us were rarely all at home during supper time. Thank goodness for KFC Chicken Littles, which were their mainstay until they could get home to eat. (This was before Chick-fil-A was here – what are busy parents with busy children going to do for the next six weeks in North Augusta?)
And somewhere along the way, take-out became acceptable. Restaurants started providing containers that made it easy to take home leftovers. And I began ordering meals with an eye toward eating half and taking home half.
Through the years we have purchased food from Schwan’s – things that are frozen but are easily turned into a quick but tasty meal. More recently, my daughter Liz turned me on to a company named Freshly. Unlike other companies such as Blue Apron, which send you the ingredients for a good, healthy meal (but you still have to do the work), Freshly is more like high-end TV dinners. The meals are not frozen but come ready to microwave and eat – and they are definitely tasty, giving a busy household the opportunity for something better than fast food but easy to go from fridge to table.
So now that we’re back to two for dinner, Tom cooks a family meal on Sunday evening, when our two local kids and their families come, as well as my friend Susan. And he often cooks enough to provide all of us leftovers for a meal during the week. That, added to the leftovers I always have from a couple of lunches out and dinner out on Friday or Saturday, means we generally don’t cook during the week.
By Sunday dinner we have eliminated most of the eight takeout boxes, and the fridge has room for another batch.
I don’t think I’m an anomaly in this. I look back on my eating habits through the years and marvel at how little time I spend in the kitchen today. And I’m OK with that.
Now, if someone would just come up with good, recyclable containers. It’s embarrassing to have to toss eight styrofoam containers in the garbage each week.


News Room« Go Back
Date Posted: 06/09/2011
DHS seeks more Summer Food Service Program sponsors to feed children
Schools, non-profit agencies or government entities have until June 15 to apply to serve as sponsors of sites that will provide meals for children in the 2011 Summer Food Service Program in Arkansas. The three-month program is administered by the Child Nutrition Program of the Arkansas Department of Human Services Division of Child Care and Early Childhood Education.
There is no cost for organizations to serve as sponsors in the program. Once approved, organizations may receive an upfront payment of up to 65 percent of their projected budget for the program. All sponsors receive training before starting the program to learn how to plan, operate and monitor a successful food service program. Sponsors submit claims and are reimbursed weekly.
Last year, Arkansas’ Summer Food Service Program, which is administered by DHS, served 1.2 million meals at 349 sites across the state. The program reimbursed sponsors more than $3.7 million. Even with those numbers and growing participation in the program, Curtis Curry, administrator for the Child Nutrition Program at DHS, estimates that it reaches only about 12 percent of eligible children in the state.
“This is one of the few federal programs that does not have a spending cap, so we can serve as many children as sign up,” Curry said. “Ideally, we want to reach 100 percent of the eligible children.”
More than 279,000 public school children in Arkansas are eligible for the Summer Food Service Program that provides free meals for children at risk of hunger during June, July and August.
A school or school district is eligible to participate in the program if more than 50 percent of its children are eligible to receive free or reduced-cost lunches during the regular school year. That determination is made by the Department of Education based on information provided by a student’s parent or guardian.
So far, 116 providers have been approved to serve meals at 360 sites this summer. Curry expects that number to grow to nearly 170 sponsors and as many as 500 sites across Arkansas.
Recent growth in the program has been credited in part to Governor Mike Beebe’s No Kid Hungry Campaign, which has stepped up efforts to attract more sponsors of this under-utilized program. Additionally, the DCC/ECE Child Nutrition staff has held community meetings and worked with the Arkansas Department of Education and other organizations to spread the word about the program. Despite these efforts, there still were 27 Arkansas counties last year, and as many as 20 so far this year, where no organization has applied to serve as a sponsor. It is likely children in those counties are at risk of hunger and eligible to receive free meals. These summer feeding programs fill the gap for families that depend on free and reduced price breakfast and lunch programs during the school year to meet the daily nutrition needs of their children.
“Good childhood nutrition is important to proper growth and learning. That’s why the federal government thinks this is important enough to fund this program,” Curry said. Sites may serve up to two meals per day and may choose from breakfast, lunch, a snack or supper. Each meal served must meet USDA nutritional guidelines.
For more information on how to serve as a sponsor for the Summer Food Service Program in Arkansas, contact the Special Nutrition Program at the Arkansas Department of Human Services at 1-800-482-5850, at 501-682-8869 or visit the special nutrition website at https://dhs.arkansas.gov/dccece/snp. Parents can also locate Summer Food Service Programs in their area by using the search tool on the website.
** Moody Chapel is holding a kick-off tomorrow for its Summer Food Service Program:
Summer Food Kick-Off
June 10, 2011 10am-1:00pm
5630 Mabelvale Pike
Little Rock, AR
Rev. Hezekiah Stewart
378-7615 or 378-0176


Thank you Samsung for sponsoring this post, all thoughts and opinions are my own.
The holidays are by far my most favorite time of the year! Mostly because it means I get to see and spend time with my family, who sadly all live way too far away. My parents flew in from Germany and my baby sis came from out of state. All under one roof, just like the good old days. Of course being German, and having my Mama in the house means lots and lots of German meals. Food and Family are intimately connected for me.
Now, if you know me, you know that I have a sweet tooth. If you give me the option between sweet or savory, I will always, always pick the sweet one. Fortunately for me, we have the most amazing of traditions in Germany called “Kaffee und Kuchen” (coffee and cake). And most likely, having grown up with it, has developed my sweet tooth 😉 In Germany it’s a big tradition to have coffee in the afternoon, usually accompanied by a sweet treat, like cake and the likes. Sometimes people refer to it as “zwischenmahlzeit” (literally ‘a meal between meals’) and is really an excuse to take a break and maybe spend a leisurely afternoon moment with friends, family, guests or even by yourself. Typically the time for this is right around 4:00 p.m. We had these waffles almost every Sunday afternoon growing up, and they ignite some of the sweetest memories! I only recently got myself my own waffle maker (it has to be the heart shaped kind) and ever since, I have started our own tradition of having ‘Kaffee und Kuchen’ a few times a month with the kids. They are a huge hit every time, and we always double the recipe that I am about to share with you!
The kitchen is the heart of the home and where all the magic happens, thankfully our magic is made that much more enjoyable and easy with our amazing Samsung appliances. This incredible Samsung smart refrigerator is more than just a fridge, it’s a Family hub! It truly is the center of our home. It allows us to shop for food organize our schedules, entertain, it even lets us see who is at the door! A serious game changer. I quickly threw on some christmas tunes, pulled up our recipe on the screen and we went at it!
This recipe has been passed down to me from my mama, and her mama before that! There is so much beauty in passing down legacies through food and recipes, isn’t it? Food is a universal need, eating is something all human beings do. Meals have been a symbol throughout the ages of sharing, nurturing and loving one another.
With out further ado, here is our super easy German Waffle recipe:
- 1 stick soft butter
- 1/2 cup sugar
- 1 tbs vanilla sugar or vanilla extract
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 2 cups milk
- 1 pinch salt
- place butter, sugar, vanilla and salt into a bowl and whisk for about 5 minutes until smooth and creamy
- add the eggs one by one and whisk for another minute or two
- combine the flour and baking powder and slowly add to the mixture alternating with milk
- preheat your waffle iron and grab a sauce ladle and a cooling rack
- place one ladle scoop in the center of your iron, gently press down to spread the dough. Don’t put too much, or you will make a mess (like me 😉
- cook until the desired consistency. I like mine soft, my parents like theirs crispy. I typically cook mine on high for 2 mins or so. A crispier version will require 3-4 minutes depending on your waffle iron.
- we eat it with homemade cream *2 cups heavy whipping cream, one tbs vanilla, and half a cup of sugar.
- and cherries. The closest to the cherry topping we used in Germany is a pie filling I found at Kroger.


Ataro Food and Spices was created to bring West African Cuisine, Recipes and Spices to the Netherlands.
They use all natural ingredients to produce a healthy assortment of Spice blends and delicious West African dishes.
The Founder, Ebere Akadiri is a passionate champion and ambassador for West African cuisine in The Netherlands. She gives cooking classes and creates her signature spice blends.
Meet the Ataro team at the Food Court of Feel At Home in The Hague and experience the ”Vibrant Cuisine of West Africa”. There will be Nigerian Meat Pies, Ataro Vegetable pies served with African Spiced Tea, Jollof Rice, Ataro Spiced Chicken and Spices.
At The International Food Court of the Fair we will be presenting food from all over the World. As well as African you will be able to sample Indian, Indonesian and Peruvian cuisine as well and specialities from several European countries.
Don’t forget to register in advance for your Free Tickets for the Fair!


(CNN) – Chef Kwok Keung Tung tosses the wok with one hand and stirs it with a metal spatula with the other.
With both hands occupied, he moves the gas stove lever up and down with his knee to control the fire fan and sporadically devours a third of the wok in flames.
It only takes three minutes for the lump of white rice to turn into a bowl of golden fried rice that he places on the serving counter.
“This is what you’re looking for – Wok Hei (the breath of the wok),” Danny Yip, co-founder of Hong Kong restaurant The Chairman, told CNN Travel.
“Wok is the essence of Chinese cuisine in southern China. And Cantonese chefs are masters of the fire and the wok.”
Wok: an invisible but essential ingredient in Cantonese cuisine.
Maggie Hiufu Wong / CNN
If anyone is an authority on Wok Hei it is Yip.
For those who grew up in a Cantonese family, it is almost impossible to go to a Chinese restaurant without hearing someone – usually older – say “Gau Wok Hei” (enough Wok Hei) or “Ng Gau Wok Hei” (not enough wok) comments on Hei) in setting a benchmark for how authentic a Chinese restaurant actually is.
Hei (also romanized as “hay”) is the Cantonese word for “Chi” and means flow of energy. It was once a difficult to explain and largely ethereal concept that was especially popular in the southern China region. In other parts of China or Asia, although they used woks, they did not focus on wok Hei.
“Wok hot isn’t just hot food; it’s that elusive, seared taste that only lasts a minute or two,” wrote Young.
In other words, it’s a combination of the steamy aroma you inhale and the almost burning sensation on your tongue that somehow enhances the flavor of the dish.
How a wok works
In recent years, more and more food writers and scholars have modernized Chinese cuisine and delved deeper into its origins, including Wok Hei.
“Wok hot and the Maillard reaction require high heat. The commercial Chinese ovens have a staggering amount of heat,” explains Ko, who studied for months how and why cooks toss fried rice with a wok while simulating rice tracks.
The Maillard reaction is a chemical interaction that occurs between amino acids and reducing sugars in foods that are exposed to high heat. It browns food and releases aroma and flavors.
But why does it have to be cooked over high heat and so quickly?
“This is how you extract the maximum Wok-Hei in the shortest possible time. The aroma that you unlocked through the Maillard reaction does not escape,” explains Yip from the chairman.
Therefore, an important part of the Wok Hei – besides the fire and the actual wok – is the chef’s ability to throw.
The right way to throw a wok
Throwing a wok is a skill that takes time to develop.
A young chef from The Chairman has been practicing in the wok for over a year, cooking the staff’s meals before he or she is allowed to cook a dish for customers.
“Why don’t other chefs use a wok? It’s heavy and the fire can be intimidating and difficult to control – now you know why none of the Chinese chefs still have arm hair,” says Yip, half-jokingly.
Why is not stirring enough? With fried rice, it cools down every time it leaves the hot wok surface and prevents it from being burned, as shown in the video above.
“Throwing the wok allows for better mixing, which is essential if the heat is extremely high. Stirring under high heat is likely to cause burns,” says Ko.
During Ko’s research, he discovered that chefs often swivel their woks with the edge of the oven – rather than lifting the entire wok off the oven – to save energy and increase speed.
With every throw, two movements occur at the same time: “pushing and pulling” and “tilting and rotating the wok back and forth” in a rocking motion.
What makes the wok with a round bottom and high conductivity a unique cooking device?
“Other utensils might work too, but you just have to mix at amazing speeds to make sure the heat gets evenly into your ingredients,” explains Ko.
On average, the cooks in the study tossed their wok at a rate of 2.7 times per second.
This is also the reason why many Chinese chefs suffer from muscle injuries.
One of the goals of Ko’s study was to see if it was possible to develop a robot that could help chefs throw their wok to reduce the physical strain on their limbs. Ko believes that his published research can potentially be applied in other areas of life.
“Can you imagine a laundry drying machine that uses the wok tossing mechanism to toss clothes? My gut feeling is that it will be more efficient and fun,” says Ko.
How to Make Perfect Fried Rice
Kwok Keung Tung has been a chef at The Chairman since it opened in 2009.
Maggie Hiufu Wong / CNN
Fried rice caught the spotlight in July thanks to a YouTube viral video titled “Uncle Roger Disgusted by This Fried Rice Video”.
In the clip, Uncle Roger, a character from UK-based Malaysian stand-up comedian Nigel Ng, reacts to a BBC video about cooking egg-fried rice.
He points out that everything was done wrong in the original fried rice video, a response that has garnered more than 17 million views to date. Among the main offenses in the original video? Watery rice.
It’s a topic that Hong Kong chefs care about.
“Fried rice and fried beef noodles are the two dishes that are commonly used to judge a restaurant’s wok Hei,” says Yip. “It’s difficult to mix every piece of rice or noodle lightly toasted and evenly with the rest of the ingredients without burning it.”
“Fried rice is a very symbolic cuisine,” he says. “It’s surprisingly difficult to make perfect fried rice, even though it looks very simple. The general principle is to keep it hot – by not adding any watery contents to cool the materials – and mixing a lot to avoid sticking and burning to prevent.”
Ko suggests using rice cooked the night before.
“It goes back to the high heat argument. If you put (dried rice scraps) in the wok, the moisture is minimal … which prevents the wok from cooling down or the rice sticking together,” explains the scientist.
However, the chairman does things a little differently.
“We know most people use leftover rice because it’s drier. We don’t want to keep the inside of the rice moist and we want to keep most of the flavor. The trick is to use eggs,” says Yip.
Kwok, the cook, demonstrates.
First, he quickly fries the finely chopped ingredients in the wok and dries them before setting them aside. Then he pours the oil-egg mixture and the rice separately.
“Egg dries faster than rice. The cook has to act quickly and mix all the ingredients. See, you don’t even see the egg anymore,” says Yip, and hurries this writer to take a bite before the aroma escapes.
It’s true. The lightly roasted and steaming rice is dry on the surface and each grain is covered in a perfect golden yellow – you can no longer see the egg. Every bite of the fried rice is still steamy and full of flavor.
“Are you trying that?” asks Yip. “That’s Wok Hei.”
This story was originally published October 2020 and was updated on March 30, 2021.


I had a routine checkup about a week ago and underwent a cardiac stress test. They shot me full of radioactive stuff and then did an echocardiogram and treadmill test. I was afraid I might glow in the dark. I certainly wasn’t about to fly anywhere. Can you imagine going through the airport security sensors and setting off the radiation detectors? I would still be trying to explain. Anyway, I passed the test with flying colors except my cardiologist told me I needed to be on a sodium-restricted diet. He recommended the Dash Diet. No salt. I don’t know how to eat without a saltshaker in one hand.
Carol Ann and I discussed diets and the fact that we could both stand to lose a little weight in addition to reducing our salt intake. I’m at 180 pounds stark naked and would like to slim down to 165 pounds. The only problem is that we eat take-out most of the time. We don’t cook very much because we don’t like cooking and aren’t particularly good at it. We also lack self-control when it comes to the right foods and portion control. For those reasons we decided to try the Nutri-System diet. They Fed Ex you a twenty-eight day supply of food at a time. All you need is water and a microwave. I know it’s not a low sodium diet but I’m not going to add any salt so will still come out much better than before. It’s not cheap, about $10 a day for each of us, but I doubt that’s anymore than we have been spending on takeout.
On Thursday of last week our first twenty-eight day supply of food was delivered. Each of us received one large cardboard box and a large Styrofoam container with frozen foods and dry ice. We began the diet on Saturday at breakfast and after tonight’s supper will have completed two whole days on the diet. We plan to give it at least a two-month trial. We’ll just have to see.
I may soon start eating the cardboard along with the food.


1 pint tomatillos, de-husked, washed and halved
1 onion, cut into chunks (can use red or white onions)
5-6 garlic cloves
1 tsp. salt, or to taste
1 bunch of cilantro
Pre-heat your oven to 425 degrees.
Line a 9”x12” baking dish with foil. Place the tomatillos and half the garlic and onions in it and roast for 10 to 15 minutes.
When the tomatillos are roasted and cooled down enough to handle, squeeze the garlic out of their skins and pour the veggies into a blender. Add the rest of the raw garlic, the other half of the onion, cilantro, 1 tps salt, and the juice of the lime. Blend until it’s all combined and taste. You can add some sugar if it’s too tart for you.
Makes 4 pints
You can use this salsa in a variety of ways besides the usual chips. Add to other Tex-Mex foods and as a side for roasted meats.
This recipe was adapted from Tex-Mex.net. They added more spices than what we wanted. If you want some zip, by all means add chipotle chiles. We love tomatillos and this was the perfect gift to give at Christmas with its bright green color.
Added bonus: It fits right in with our passion for Tex-Mex!


Kvass from malt and concentrate
- The russian kvass
- Kvass from malt and concentrate
- Kvass from bread and dried crust
- Kvass from oat and wheat bran
- Kvass from vegetables, fruits and berries
- Kvass from birch sap, dairy and other products
Kvass from malt
Earlier they have made malt from germinated grain of bread cereals, usually from rye and barley.
The process of making kvass is quite complicated and laborious. For the fermented malt they used grain, sifted it, washed, liquored, caught, stewed, dried and than melt.
Since olden times the people of the Kirov, Gorki and Perm region have made this kind of kvass.
In Udmurtia they have made also unfermented rye malt: they don’t stewed rye after sprouting, but dried and melt at once. It was grayish-white malt.
All stages of making kvass were done carefully. For the children this time was a holiday. They eat germinated grain. The brown stewed grain replaced candies.
They made small kvass loaves from rye malt and rye meal in Siberian villages. They poured boiling water over meal, folded in malt, stirred well and stand in the Russian stove till the next day. From the dough they made small bread buns and baked them in the stove. Those small loaves they brought up and used for the making kvass. Dried small loaves could be kept a whole year.
Nowadays you can make kvass easier and faster. It is enough to boil water in an enameled pot, to fold in malt and to let it rest for 2-3 hours, then to pour off an infusion into a glass jar, fold in sugar, thin yeast and keep them for 6-8 hours in a cool place.
For 1 l water 1 cup malt, 200g sugar and 10 g yeast.
White kvass «Okroshechny» (first variant)
Mix rye malt with barley malt; put it in the warm water, and put rye, wheat and buckwheat meal into a semifluid pastry. Add boiling water and cook, stirring constantly. Then pour mixture into a barrel, put yeast barm and let it rest 5-6 hours. Then place it in a cool spot for 1 - 2 days.
For 30 l water 2 kg rye malt, 1 kg barley malt, 8 kg rye malt, 2 kg wheat meal, 2 kg buckwheat meal, 1 cup liquid yeast.
White kvass «Okroshechny» (second variant)
It has well taste properties. It was made in Rus. They chose products and held technology. At first they diluted meal with warm water, added yeast and let it stand. Malt was separately prepared. They took 500 g rye malt and 250 g barley malt. They mixed it till the dough became fluid. Then they made a mixture of meal, what consisted of 2 kg rye meal, 500 g buckwheat meal and 500 g wheat meal. They put this mixture in small portions into liquid malt, added hot water at the same time and stirred so that there were no dough balls. They took 4 times more water then meal ore malt. They put dough into the other jar and let it rest for 5 hours. Than they added 7 l boiling water, mixed carefully and put barm and crisped-leaved mint (dried plant). Than they stand wort in a warm place for 5 hours for fermentation. Than they poured the drink into bottles and kept them in a cool place.
Kvass from concentrate
Put concentrated kvass, sugar, yeast into water, and let it rest for 8-10 hours. Then the kvass is ready.
For 5-6 l water 0,5 l concentrated kvass, 300-400 g sugar, 30-40 g yeast.
Kvass with horseradish
Put horseradish into the kvass and let it stand for 2-3 hours. Cool it and serve up in glasses ore large cups.
For 1 l kvass 50 g horseradish
Kvass “Petrovsky” from concentrate
Make so as common table kvass, just only add horseradish and honey. Let the keg stand in a cool place for 10-12 hors. Filter it in a kitchen sieve.
For 10 l kvass 50-60 g yeast, 400-500 g horseradish and 500 g honey.
The way of making white kvass was known for a long time. They made much kvass, especially in summer. For 100 l water they took 4 kg rye meal, 400 g malt and 400 g buckwheat meal. They mixed it well, diluted with water (about 3 l), than mixed again and poured 3 l boiling water over it. In 30 minutes they added 3 l water. They added boiling water portionwise (2-3 l) until liquor amounts 12 l. After mixing they poured it liquor into a tun, added 2 l lees from old kvass, covered with linen and put in cool place. Next day they added 48 l boiled and cooled water, mixed, and stored in a cool place. Before drinking they filtered it.
Kvass with sweet flag
They add in common table kvass sweet flag infusion (1 cup sweet flag infusion for 3 l kvass) or to put down mull packet with dry sweet flag root (50 g) for 3-5 hours.
This kvass has well taste properties and dietary value. Sweet flag root benefits by subacid gastritis, activates process of digestion, improves sight and hearing, reinforces gums, calms by nervous overexcitation, lowers arteriotony.
Kvass with hop
Kvass infusion with hop is used in health food by gastritis, jaundice and as hair wash. The preparation of this kvass is quite simple. Add female hops and let it stand 5-8 hours. Than use on prescription.
For 3 l kvass 50 g female hops.
Aromatic kvass with origanum
You can odorize kvass with origanum before the fermentation. Put mull packet with origanum into kvass for 10-12 hours.
For 1 l kvass 10 g origanum.
Kvass with mint
Make it so as kvass with origanum, and add honey (2 spoons honey for 1 l kvass). The recipe of kvass is known for a long time. So in 1800 in the dictionary “Istochnik zdorovija” was mentioned, that “this drink is quite healthy if it is well made, thin and is drawn with mint. It has such property as to resist scurvy and other putrid diseases. It deadens acuity of bile, makes feel cold and is quite healthy every season, especially in summer for choleric persons.


A lot of people have been asking me about my lifestyle lately and I have been asked to share it. So I have taken the time to write up how you can transform your everyday eating habits into healthier choices. I hope you can take a little bit from this article and develop better habits for you and your family. Remember everyone is different and what has been working for me might not necessarily work for you.
Keep in mind I'm not a nutritionist and can't count your calories for you, however, portion control will be something you'll develop over time. As a coach what I can offer is support, recommendations, guidance, healthy meal ideas and alternatives. With personal dedication, self-control and the drive to want it, you can achieve a healthy lifestyle. It all begins from within.
First, you need to change your mindset and thought process when you get hungry. Think of eating to fuel your body with nutrition rather than satisfaction or pleasure. Personally I eat mainly for the health benefits rather than taste. This will take some time to become accustom to. Yes, a bowl of ice cream or candy bar would taste much better than roasted veggies mixed with brown rice but at the end of the day what good was the bowl of ice cream or candy bar good for? I recommend you keep reminding yourself that the ice cream or candy bar is going to give you no nutritional value. It’s all about making smarter decisions. With support, drive and self-control it can be done! So let’s get started to a healthier you....
You can start by slowly eliminating dairy. Dairy is bad news everywhere you look. Almost half of the calories in whole milk come from fat, and nearly all its carbs come from sugar. Also, the fat in dairy is every bit as saturated as the fat in beef. Dairy has no fiber or iron. There are so many alternatives to dairy available.
Butter Substitute -Earth Balance which is a vegan spread - basically I consider it a hardened olive oil.
Milk - Switch to Almond milk
Cheese - Well there is a lot of nondairy cheeses however none that I have found even compare. This is a tough one for most to cut out but over time you can learn to avoid it. Remember you don’t need it!
Cut out all the creams and sauces, mayo, ranch, sour cream etc..
I highly recommend eliminating Red Meat all together. Studies provide clear evidence that regular consumption of red meat, especially processed meats, contribute substantially to cancers and premature deaths. Make the transition by eating more chicken and lean ground turkey.
Try to eliminate soda or reduce your soda intake, drink lots of water!
Here are some suggestions to get you started with your lifestyle changes
What to consume -
Chicken, Fish, Sushi (be mindful a lot of sushi rolls are prepared with dairy), Eggs, Green Veggies, Brown Rice or Quinoa
Light Fruit (contains a lot of natural sugar)
Plain baked potato
Salad with baby greens - Iceberg has no nutritional value.
Dressings try and avoid most - use olive oil/vinegar or Vinaigrette. No French, Ranch, Blue Cheese ect..
Wheat toast - plain or with peanut butter (organic peanut butter only - jiff is full of sugar and preservatives)
Avocados are really good for you
Wheat or Veggie Pasta with Marinara (caution - a lot of people cook marinara with cheese and jarred marinara contains a lot of sugar)
Snack on Almonds, guacamole, veggie sticks, hummus, salsa
Avoid - Foods that generally don't go bad or have a long shelf life. (PROCESSED) Extremely unhealthy!!
A rule I try to live by when going grocery shopping. Shop mainly the perimeter of the store.
While traveling or on the go you can apply all these same principles. Make healthy choices and ask the server! They will typically make accommodations. The best part about all this is that you'll be educated.
A couple decent fast food options
Samurai Sams or Teriyaki Madness - Chicken Bowl with brown Rice and Veggies
Burrito Joints - Wheat tortilla, Chicken, or fish pinto beans, salsa, avacado, lettuce
Smoothies are great as long as you are using the right ingredients, Steer clear of the sugars and dairy. Veggie Juices are terrific blended or pressed. Avoid a lot of fruit due to the natural sugars.
I personally like pressed juice loaded with green veggies to get all the nutrients possible. Purchasing a juicer maybe a good idea but they are expensive. Also a huge commitment and time consuming.
Don’t forget exercise. You need to boost the heart rate 3-4 times a week for approx. 30-45min - start slow. Walks, Jogs, Bike Rides, Stairs ect…
I understand this might be easier said than done and you may need to take baby steps. With all the above recommendations a healthy lifestyle will be developed. You'll feel great and weight will come off. No cheat days! Remember this is a lifestyle! If you have any questions, please ask me.
I’ve been following these guidelines for over 3 years and once you get it dialed in it becomes second nature. You won’t even think twice about a candy bar anymore. I feel it has aided in my recovery tremendously. Good luck!


Wednesday, January 12, 2011
Nana's Culinary Legacy
My mother was English. She cooked traditional English food…and by traditional, I mean bland and over-cooked. I grew up with beans on toast, Yorkshire pudding and roast beef, and fried English breakfasts. I don’t think I ate pasta until Chef Boyardee created spaghetti O’s. I mention spaghetti O’s as an example of an international meal in my house.
The only fresh vegetables in my childhood home were served boiled. Canned peas, lima beans and brussel sprouts were the vegetables of my youth. When I tried to think of memorable meals from my childhood, it wasn’t a Christmas or Thanksgiving dinner that came to mind. I mostly remember having to try evil smelling concoctions of kidney, liver, or tripe. The only pie my mom made was of the steak and kidney variety.
My gastronomical horizon was expanded at George K. Porter Junior High School when I took Home Economics. Girls took Home Ec. and boys had Shop. One of the first things I learned how to cook was French Toast…how international is that! In addition to French toast, we also learned to make banana bread in a soup can.
With my culinary history, it’s no surprise that I came into marriage with few kitchen skills. Fortunately we received several cookbooks as wedding gifts and I know how to read. Armed with the rudimentary knowledge of cooking I learned at George K. Porter Junior High and the Betty Crocker’s Cooking For Two Cookbook, I managed to keep my family fed.
I am reminded of my culinary legacy every Thanksgiving. For the past several years we have celebrated the holiday at my daughter’s house in Austin. My daughter has blended the traditions of our family with those of her husband’s. From her husband’s side of the family she makes a rice stuffing. From my side of the family we have little weenies in barbecue sauce in the crock pot and “green salad.” The green salad is cool-whip and Jello pistachio pudding with pineapple and little marshmallows. So, I guess my culinary legacy isn’t any better than my mother’s.


Although persons living dementia may have challenges with eating, such as chewing, ability to taste or smell food, or remembering how to eat, the dining experience can have a tremendous effect on their socialization, how much they eat and if the time they spend eating is enjoyable or frustrating. Improving the dining experience is certainly possible, whether in a community-based setting, a hospital in the home or even in a restaurant.
As my mother's Parkinson's Disease progressed, it was very apparent that food and the mealtime experience became more important to her. So much so, that I remember saying "Mom's still finds joy in yummy food". That said, her "yummy" was not always the healthiest, but we wanted her to be happy. We knew that healthy foods were important, but probably not as important as the joy of witnessing her with excitement dig in to a chocolate fudge sundae with extra whipped cream. Now THAT was a quality dining experience!


‘Tis the season for candy canes and PEPPERMINT Cheesecake!
This month’s cheesecake recipe features an indulgent Peppermint Cheesecake, with a homemade Oreo crust and a delectable ganache topping!
It is the perfect peppermint dessert to bake then take to your Holiday gathering!
Let’s get baking!
Click on the recipe links or the images below to download and/or print
your Perfect Cheesecake Peppermint recipe.
Printing tip: Print your recipe in black & white to save on ink!
Do you have your springform pan and parchment baking circles?
Perfect Cheesecake Bakeware’s baking supplies will surely elevate your cheesecake baking game.
Spread the cheesecake love by posting photos of your cheesecake creations to
the Perfect Cheesecake Bakeware website!
Here is another wonderful cheesecake recipe.
Try our Buckeye Cheesecake! Also included is a recipe to make those delicious peanut butter/chocolate buckeyes.


We proudly serve our meats in the traditional Memphis-style of barbecue: dry-rubbed meats slow roasted over wood and charcoal, with our signature sauces served on the side.
Our prime brisket and premium pork are meticulously slow-roasted for 14 hours over a wood-burning fire pit, ensuring impeccable tenderness and a delectable smoky essence. Our St. Louis Spare Ribs and Baby Back Ribs undergo a slow-smoking process of 6 hours until they reach the perfect juicy and tender consistency. All our meats are cooked with wood and charcoal only, without gas or electricity.
Our carefully curated dry rub balances the perfect blend of savory and sweet, with a tantalizing hint of pepper and spice. Indulge in the flavors of our house-made sauces, including the Chicago Sweet, Memphis Tangy, and Carolina Mustard-Butter-Garlic, specially crafted for your palate's delight.
Accompanying our flavorsome meats are our zesty, full-flavored sides, meticulously designed to complement every dish. Notably, all our sides are vegetarian or vegan, and our two red BBQ sauces are gluten-free.
Spanning 16 years, The Tonk stands as a cornerstone of the vibrant Pilsen neighborhood in Chicago. From the outset, we have meticulously curated an exceptional culinary experience, showcasing the authentic essence of Memphis-style barbecue intertwined with the dynamic cultural fabric of the city.
Building on our legacy, the rebranding to The Tonk in 2023 marks a new chapter for our establishment, symbolizing our commitment to continual growth and enhancement. We remain dedicated to providing an unparalleled dining experience, embodying the spirit of community and culinary excellence that defines us.
Thursday - Friday: 4PM - LATE
Saturday - Sunday: 12PM - LATE
Wednesday – Sunday
11am - 11pm
Monday - Tuesday: Closed
Tuesday: Open for catering only
1800 S Racine Ave, Chicago, IL 60608
Direct orders: (312) 226-7427


Handcrafted meals specifically designed to fit any service, size or party. We’ve been feeding hungry people in the Sacramento area for more than 25 years! Here at JP*B*QUE™, we cook because we love it and it’s a family affair. Let us help you turn your next party, event or gathering into an awesome memory, filled with great tasting BAR-B-QUE.
"The Brisket was out of this world- tasty, juicy, mouth watering, and very addictive!"
We offer catering for all types of events for the Greater Sacramento area: birthday parties, graduations, corporate events and more! You tell us how many people to feed and we’ll feed them.
We only cook with the best ingredients we can find and we do it in style! Our BBQ is so good, you’ll keep coming back for more.
THE BUTCHER SHOP
Our customers mean everything to us and we love to spread the love! Check out some of our JP*B*QUE swag and spread the love of BBQ.
Our Awesome Catering Options
The best way to experience our wide collection of catering options is to give us a call or visit our catering page. Follow the aromas and choose the most enticing menu options to satisfy your taste buds.


Luke and I have always been big fans of going out for lunch or dinner, so when we were invited to visit Bodega Cantina in Birmingham, we were really excited! As parents, it’s important for us to find places which cater well for children so that we can enjoy family time with Rory, and Bodega certainly didn’t disappoint.
We decided to celebrate my first Mother’s Day here, and we’re so glad we did. It was a new dining experience for us which was really enjoyable. The staff there, especially Joe, couldn’t be more helpful and welcoming if they tried. They ensured we had everything we needed for both us and Rory, and we felt instantly relaxed.
The menu at Bodega is vast, with several both vegan and gluten free options available. We had the choice of street food, small plates, or large plates, so decided to try something from each between us. Luke and I will often go to restaurants and eat ‘family style’ so it was nice to be able to sample a lot of the menu. Here is a breakdown of what we shared.
Our Famous Homemade Nachos (v)
They certainly live up to their name! You can have them with additional toppings, but we chose the classic nachos and they were amazing! They were loaded with everything you’d expect, including salsa, guacamole, sour cream and jalapeños. Normally when you have nachos in a restaurant, they can go quite soggy but these were perfectly crisp, and very moreish!
Again, these came with varying options, but we went for the Dr Pepper marinated pork quesadilla. This dish was by far my favourite - they were just delicious! It was a soft tortilla loaded with melted cheese and the pork. The pork was really tender, and it was just a great combination of flavours and textures! When we visit again, I will definitely be ordering one of these just for myself!
Mexican Cola Wings (gf)
If you know Luke, he is a big fan of chicken wings, so it was unsurprising that they were his favourite dish. They were also some of the best wings both of us have ever tasted! They were loaded with meat, covered in sauce, and were so tasty. I used the sauce to finish off my sweet potato fries and wanted to have some put in a bottle to take home!
Bodega’s Halloumi Burger (v)
After enjoying absolutely everything we had tasted so far, we were both pretty full when we got to the halloumi burger. It was a twist on a traditional burger which was exciting! The halloumi was breaded, and wrapped in a tortilla, which is great for me as I often get too full from eating the bread on a burger. It was accompanied with a spicy coleslaw and sweet potato fries - always a firm favourite, and nice to have because normally in restaurants they come at an additional cost. I probably didn’t enjoy this one as much as I’d have liked, but that’s probably because I was so full!
These came out looking like giant potato croquettes, but were actually jalapeños stuffed with cream cheese. Luke ordered these for himself as I don’t like them, but he really enjoyed them. They were a great addition as a side order and he said they would be great ordered alongside some nachos!
Rory has doing really well with his weaning journey so we thought it would be the perfect opportunity for him to try his first children’s meal whilst out with us! I love the fact that the niños menu mirrors the adults menu, meaning that the children can really embrace the theme of the restaurant, without the spice! Rory had a Pizzadilla, which was a pizza with a tortilla wrap base. It was accompanied with sweet potato fries, something he had never tried before. He instantly loved them and not only devoured all of his, but tried to eat some of mine too! All of the children’s meals come with a dessert too, so he had a small amount of ice cream, what a treat!
We were very kindly gifted this meal, but in total (including one soft drink each) the bill came to £43, which for a family of three, and the amount of dishes we had between us was very impressive!
The atmosphere in there was great. You felt you could soak up some of the Brazilian vibes without it being too overwhelming or distracting. Rory loved all of the bright colours and lights which kept him distracted for a while! It’s great knowing we can take Rory somewhere like this, and will certainly be back again in the future!
Keep an eye out for various offers Bodega publish, for example kids can eat for free in the school holidays!


An artisanal, all natural, non-alcoholic beverage that arguably helps you relax even more than an alcoholic drink does.
We admit, our unique taste may not go down well with everybody, but in case you've forgotten, neither did beer the first time you tasted it. Yes, beer is an acquired taste too. So, if you think Booch tastes ‘odd’, please do persist. We guarantee that over time you will grow to love it.
You're familiar with Soft Drinks, Cold Drinks, Health Drinks, and, of course, the very Indian, Hard Drinks.
NOW WELCOME TO THE
CHILL DRINK - BOOCH.
Booch contains L-Theanine, an ingredient found in small quantities in tea, and when super charged to extreme levels like in Booch, it totally annihilates stress and takes you to a heightened state or the state of 'Flying Sober'. So put on your seat belts and prepare to get air borne.
RIP STRESS! BRO
LOW CAL DRINK.
Unlike so-called healthy drinks, including fruit juices (which can have upwards of 40 Kcal per 100 ml) Booch has less than 20 Kcal per 100 ml. Which means, the chances of it making you fat are well... slim. And no, it doesn’t contain any artificial sweeteners either.
Booch is a 100% natural drink. All its ingredients come from Mother Nature. This tasty beverage is lovingly hand-made by millions of highly trained yeast and bacteria. It take days to make each batch, because well, our yeasts are hardcore perfectionists.


Looking to try something new? Check out this list of new Houston restaurants in your neighborhood!
1. Arthur Ave- 1111 Studewood St, Houston, TX 77008
This new Heights restaurant located at 1111 Studewood is modeled after an authentic Italian- American New York restaurant. They are seeking to create the ambiance of New York dining.
The restaurant, with its brick walls and dark wood trim, has a quite handsome design and is rather cozy.
Dish to order: Sunday Gravy. It is a plate of meats (Italian sausage, meatballs, and beef braciole) braised in a red sauce until tender.
2. Snooze, an A.M. Eatery- 3217 Montrose Blvd #100, Houston, TX 77006
Denver-based breakfast restaurant Snooze, an A.M. Eatery made its debut to Houston. Brunch goers are flocking to come try their delicious menu as it has a pretty elaborate line-up of morning foods and cocktails.
Have the long lines been preventing you from trying this new hot spot? Good news: 2 new locations opening in the second quarter of 2017! (Heights & Memorial)
Dish to order: Pineapple Upside Down Pancakes- you won’t be sorry: Buttermilk pancakes caramelized pineapple chunks, house-made vanilla crème anglaise, and cinnamon butter. Yes Please!
3. Dizzy Kaktus- 301 Main St, Houston, TX 77002
A different kind of taco joint opens in the Historic Downtown Houston. It celebrated its grand opening on December 12, 2016. Dizzy Kaktus has made a pretty big boast claiming that they will serve Houston’s best tacos.
The Menu features 28 different tortilla wrapped items including breakfast tacos, Korean BBQ, Buffalo Chicken, and several others at a very affordable price.
Dish(es) to order: The Elvis or The Korean BBQ and of course chips & queso
4. Eloise Nichols Grill & Liquors- 2400 Mid Ln, Houston, TX 77027
This hot new southern spot near River Oaks is arguably one of Houston’s hottest tables right now. The concept of the restaurant is behind the minds of Adair Kitchen (Nick Adair and Katie Adair). This restaurant is named after their grandmother Eloise.
The atmosphere is similar to the feeling of being in your own living room- warm and inviting.
Dish(es) to order: Grab a few oysters from the raw bar and dig into a plate of sweet tea brined pork chops!
5. Hops Meet Barley- 2245 W Alabama St, Houston, TX 77098
This joint is open for business in the former Mission Burrito space on W. Alabama. This is an atmosphere where people can just kick back with their dog on the patio on a nice Houston afternoon and watch a football game or hang out with a few friends. They also have a selection of 150 beers.
The menu features comfort food favorites: Friend cheese curds, burgers, and pretzel sticks.
Dish to order: Straight Up Cheeseburger
6. Shake Shack- 5015 Westheimer Road, Space A2411, Houston, TX 77056
After months of excitement build up for this popular New York-based cult burger spot- it is finally here! Exclusive to Texas will be the Lockhart Link Burger, in which the restaurant’s classic cheeseburger will be topped with a griddled Kreuz Market jalapeño cheese sausage link, pickles, and ShackSauce. There will also be some exclusive frozen custard flavors!
Dish to order: Any burger, fries, & custard. The visit is not complete without all three : )
7. The General Public- 797 Sorella Ct Ste 118, Houston, TX 77024
Chef Daniel Menchaca curated the menu of classic Americana dishes with international twists. This is a great spot for Houstonians who live near CityCentre and want a good neighborhood spot. The restaurant describes itself as an “upscaled, spirited restaurant and bar with a gourmet menu.” Included on the menu: plates like tamale pie, crispy quail & hotcakes, and burrata served atop pistachio toast.
Dish to order: Crispy Quail & Hot Cakes


Is it better to cook for your dogs?
I think it's safe to say that when a new year rolls in, one of the things that is at the forefront of everyone's mind is health. Since my dogs are always at the forefront of my mind as well, I started thinking about their nutrition, and if I could be doing better than kibble.
To be upfront, I don't know much about canine nutrition. I feed the dogs Orijen because I read that it's the best for them. But I see how my dogs look at me while I'm slicing and dicing in the kitchen. I know they love human food, and I would enjoy cooking for them. But, as I've found out, cooking for dogs isn't as easy as cooking for myself.
All commercial pet food has to be "complete and balanced." The AAFCO is a voluntary association of agencies that are supposed to enforce labeling requirements, nutrition info, etc to pet food labels. How they enforce this is unclear. But basically, if your kibble doesn't have the right nutritional composition for your pet, it can't be commercially produced.
Now the thing that probably scares most people is that where the nutrients come from doesn't really matter. The AAFCO site does break down that all the meat/poultry and their respective byproducts should come from slaughtered mammals. These should technically not be from diseased or disabled animals by USDA standards, but again it's kind of dicey how this would be determined. If there were SNAFUs, the AAFCO would have to convene with the FDA to use their regulatory power, and communicate on a course of action.
Either way, we don't have a clear idea of exactly what the major parts of the ingredients list really mean.
But going back to the "complete and balanced" part, the proportions of nutrients in pet food is curated to fulfill your pet's needs. I've found that it's extremely difficult to regulate this in your kitchen. A good homemade pet recipe would need to have very specific measurements for different types of protein and carbs, and an array of foods so that your pet would be getting all of their nutrients in a meal. The scary thing is, if you don't get this right nutrient imbalances can take a while to show up in adult dogs.
I know we all would feel hella guilty if we think we're doing the best for our dogs, and two years later, find out that our recipes actually were always lacking the right amount of zinc.
At the end of the day, I think it's specific to your lifestyle. If you are someone who is busy and don't have the time to make home cooked meals for your dogs, kibble is alright. Just make sure you do your research about ingredients, and speak to your vet to see if your pet needs any specific diets.
If your pet has special dietary needs or you do have the time and desire to make home cooked meals, I would recommend sticking to vet recommended recipes. You can learn more about pet nutrition and find resources here.
Personally, I will be sticking to kibble for the time being. But I may treats the dogs to some home cooking from time to time :)


Archive for March, 2012
It’s FINALLY here…the world premier of the movie The Hunger Games, the first book of The Hunger Games Trilogy by Suzanne Collins! Eeeek, so exciting!!! The Hunger Games is our number one, most popular book in the library right now so if you have not read the series yet swing by and pick up a copy…you will not be disappointed!
If you are a true Hunger Games fan you totally need to get a Hunger Name! Ours were Hyssop Scrabbledeen (aka Ms Fleck) who perished in a forest fire that she could have prevented and Tansy Nibblehatch (aka Mrs Campbell) who died from eating berries she should have known not to eat…our fates could have been worse I think (at least we were not devoured by a horrible wolf mutation!)
Get your Hunger Name and fate HERE and may the odds be ever in your favor!!!
Greasy, crunchy, deliciousness…Happy National Potato Chip Day!!!
1. Potato Chips date back to 1853. An unhappy customer at a restaurant in Saratoga Springs, NY kept returning his fried potatoes to the chef, requesting they be prepared much thinner. The chef sliced them so thin that they could not be eaten with a fork. Thus was born the potato chip.
2. As junk food goes, potato chips contain only 3 ingredients (potatoes, oil, salt)
3. Potato chips sales are over $15B a year worldwide. They tally up about one third of all savory snacks!
4. One of the most popular flavored potato chip varieties is Sour Cream and Onion. Compared to just 3 ingredients in the original version, this one has 20 ingredients including MSG, Palm oil, and artificial coloring’s (EWWWWWW!)


103 North Austin Avenue #310
Sanctuary Holistic Kitchen crafts natural remedies, skin care and natural foods. They offer classes in healthy living practices such as cooking, skin care and medicine making for children to adults. In their retail space you can find grab and go lunches, kombucha on tap, all of their prepared meals and more.
103 North Austin Avenue, 105
Gluten free, dairy free, low carb, balanced diet, and vegan options.
114 E 7th Street Suite 110
600 Degrees Market Place offers all of 600Degrees Pizzeria’s regular menu items, as well as calzones, pastas, subs and meatballs. There is also beer and wine for sale.
114 E 7th Street, Suite 116
Fantastic unique Asian fusion dishes from China, Cambodia, and Vietnam mixed with a variety of drinks in a fun atmosphere. Located on the Georgetown Square. Serving Asian Fusion, Cambodian food, boba tea, smoothies and more.
500 South Austin Avenue
The Monument Cafe is a 1940’s-style diner specializing in home-style cooking. Every meal is served with fresh vegetables and they have a great selection of homemade desserts. Fresh squeezed fruit juices and free-range eggs are served with breakfast. The Monument Cafe has free Wireless WI-FI Connectivity.
812 S. Austin Avenue
Time Magazine referred to Wildfire as a “reason to move to Georgetown.” The food is artistically presented but straightforward and hearty, appealing to both the epi-curious and the real meat-and-potato folk as well. Atmospheric and relaxed fine dining. Full bar available.
*Ask about Wildfire’s venue, suitable for up to 30 people.
1225 S IH 35 Frontage Rd., Suite 135
First Watch is an award-winning Breakfast, Brunch and Lunch favorite that specializes in both traditional and innovative creations all freshly prepared to order. Open Daily: 7 a.m. – 2:30 p.m.
(Closed on Thanksgiving & Christmas)
3702 D B Wood Rd
Firo Fire Kissed Pizza features signature build-your-own pizzas and salads made with freshly prepared products, as well as fresh gelato made with italian ingredients and recipes. Pizzas are cooked in an open-flame stone hearth oven. Firo offers dining and takeout options.
1050 W. University Avenue
Panera Bread believes that good food, food you can feel good about, can bring out the best in all of us. From freshly baked bread to sandwiches to soup.
1003 W University Ave, Suite 125
30+ Toppings. Feel-good ingredients, prepped fresh daily and ready to go. Meaty to vegan and everything in between. Whatever toppings you choose for your pizza or salad, you’ll pay one set price. Once you’ve ordered, it takes just minutes.
2502 Williams Drive Suite C
Serving premium fresh juices and smoothies, kombucha on tap and fresh, delicious Boar’s Head sandwiches and even gluten-free protein bars! They pride themselves in serving healthy options for everyone!
400 IH 35
Chili’s serves sizzling Fajitas, Big Mouth Burgers and many other Chili’s favorites! There’s also yummy desserts as well as their Guiltless Grill featuring unique lower-fat dishes. Full bar available.
Serving classic Greek dishes, desserts, gyros, pizza, subs, and more! Sit down dining and delivery. See menu and delivery: WaiterWithWheelsDelivery
1431 S IH 35, Ste. 101
Jason’s Deli features a variety of healthy, all-natural foods. Their menu includes sandwiches, soups, salads, pastas, vegan/vegetarian and gluten-free options, and much more. They offer dining, takeout, or catering options.
212 W. 7th Street, #105,
Blue Corn Harvest restaurant is a moderately priced, casual theme style establishment serving authentic Southwestern cuisine. Blue Corn Harvest Bar & Grill features a main dining area and a full service bar with great variety of local and international wine and beer, as well as a full bar available.
3303 Williams Drive, Ste. 1045
Wasabi has Chinese food on the menu and focuses on Japanese cuisine with a sushi bar and hibachi items.
900 N. Austin Avenue
Chipotle sources organic and local produce when practical and they use dairy from cows raised without the use of synthetic hormones. All of the food at Chipotle is prepared using classic culinary techniques – no shortcuts.
114 E. 7th Street, Suite 105
Jai Wai’s menu features traditional Thai dishes such as Pad Thai, curries, spring rolls, fried rice dishes and assorted soups. Great for carry out or dine in. Outdoor dining area available on the downtown Square! Open for lunch and dinner Monday through Saturday.


CT2GO August 21st Pop-Up
- Order by:
- Saturday, August 15th at 9:00pm
It's Eat Local Month! Join us as we celebrate local farmers, ranchers, and food artisans in our community. The following items will feature more than 50% local ingredients this month: Smoked Pork Ribs, Carolina-Style BBQ Chicken, Figgy Salad Kit, Vegetarian Minestone, and Flemish Beef Stew. We are also featuring Washington wines-- red, white and rose are available to pair with your meals!
*Order the items below for drive-thru pick-up next week on Friday, August 21st, between 10:00am-3:00pm.


If you’ve read my blog regularly, you know how much I love food trucks. They embody the very essence of creativity and individuality that I love so much. Check out my blog post about food trucks here.
In Dallas, these food trucks are growing by the minute. It seems like there is a new one out there every day, making its debut on the streets of DFW and introducing themselves on twitter and Facebook. Not only are they unique and different, their food is truly amazing.
So since I do love them so much, I want to try every food truck in the DFW area. Is it good for the diet? Probably not. Is it good for the soul and even for inspiration? I’m going with that 🙂
I’ll be reviewing these food trucks here on my blog so those of you who are in the DFW area can check them out as well. First up, Enticed Shaved Ice and Cafe Con Leche.
Enticed Shaved Ice
This food truck couldn’t have come at a better time with our temperatures reaching 100+. On a hot summer day you want the coldest thing to help cool you off. I had been wanting to try this truck for a while, and finally got the chance to try it last week. Enticed is a gourmet shaved ice food truck. They have all the known flavors available like cherry, grape and fruit punch, as with some interesting ones like tigers blood (strawberry and coconut) and wedding cake.
My sister and I decided to get some dessert after running errands all day when they were at the corner of Cole and Fitzhugh in the Sigel’s parking lot. They are there every Thursday from 4-8pm and are usually joined by Ssahm BBQ (which if you haven’t tried, you HAVE to try!). She got the cherry and I decided to try tigers blood. They were really good, a perfect choice to cool off while standing outside at 104 degree heat. The syrups are made by the owners (no generic packaged syrups here) and contain no high fructose corn syrup. They even have sugar-free flavors for those that are interested. The ice is really finely shaven, not like that other kind where it’s just chunks of ice smothered in cool-aid fruit punch.
The prices were pretty standard as well, we paid $3 for a small and it was plenty to hit the spot. They have a loyalty card that you can get for free and after a certain number of visits, the shaved ice of goodness is on them. They are also available for parties and events. I thought it’d be a great idea to have them outside for my sister’s wedding. She wasn’t as excited as I was.
Cafe Con Leche
This food truck got my attention with just the name. Cafe Con Leche in Dallas? What kind of coffee do they have? Cafe Con Leche is an LA based food truck that has made its way to Dallas. They make cuban food like the popular Cuban sandwich, ropa vieja and of course, cafe con leche (with Cuban coffee of course). They were also featured on Season 2’s Food Network’s The Great Food Truck Race. This food truck is brand spanking new, with only 2 weeks under their belt.
My husband and I decided to give it a shot for dinner on a Wednesday afternoon. They were on the corner of McKinney and Lemmon in the Walgreens parking lot. Our timing wasn’t all that great because there was a huge Cuban group of 10 who had just ordered enough food for 20. Our wait was ridiculous, an hour and a half. I know you’re probably asking yourself why we waiting this long. Well, after about 40 minutes of waiting, we were invested. Sure we could’ve gone to Urban Taco across the street or just gone back home, but we really did want to try it. I will say that with just one person, owner Gabriel, making all the food and with the amount of people waiting, there just wasn’t enough hands to get it done faster. I will say it was funny listening to people order a “Ya Tu Sabes”.
Ok so back to the food. We ordered 2 Cuban sandwiches and a cafe con leche. When we finally got our food, it was really good. The sandwich really did taste like it was made right there, no pre packaged meat, cheese or dressing. It all melted together so well in your mouth. The cafe con leche was a whole other story. Oh My God this is good coffee. A bit sweet, perfectly balanced with the milk and ohhhhh so good. I’m a coffee lover so this one is definitely one to try again, and in multiples, in big cups to go. I want one right now.
I would definitely give this food truck a try but with these handy tips in mind: 1. they are really new to the scene and are still trying to get to know the city; 2. They don’t have a bunch of people working for them yet. Right now it’s only the owner and a young lady taking orders. When you order, ask them how long the wait is (we should’ve done that); 3. TRY THE CAFE CONE LECHE.
With time they’ll be up to par with the rest of the trucks.
That’s it for now! I’ll be reviewing food trucks off and on the blog so keep reading 🙂 If you have any suggestions on a food truck that you’ve tried and want me to try as well and review, let me know!!