In an effort to eat healthy and not tear out my hair in the decision making process on a hectic weekday, my husband and I have come up with a technique that we have begun implementing from last week. It remains to be seen if it will be effective enough to continue.
Every weekend, we go through the refrigerator and pantry shelves, check what is available and then make a list of what we would like to have for lunch and dinner, for every day of the coming week. Grocery shopping also becomes easier and less impulsive when I know exactly what I need to shop for. Evenings are less stressful too since I already know what I need to do to get dinner on the table in time. If possible, I try and do the prep work beforehand, like chopping vegetables or boiling dals and lentils.
My recent trip into the Sprouts Farmer's market had me coming back with a big bunch of fresh green beans and luscious red bell peppers or capsicums as they are known in India. I decided to pair it up with whole wheat chapaties for this evening's dinner.
Fresh green beans usually needs to be cooked for some time to get it tender enough to absorb all the flavourings. earlier, I used to prepare the seasonings, add the fresh beans , sufficient water, spices and just cook it till tender. But this time I decided to use as less water as possible. I decided to steam the beans instead of boiling and I liked the result !
Try for yourselves -
Big bunch of fresh green beans
(I don't know what quantity it was, but it was enough to make 8-10 servings!)
1 medium sized bell pepper (any colour, I used red), finely chopped
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp garam masala (or any other masala of choice)
1/2 tsp cayenne pepper / paprika
1 tsp salt (or to taste)
pinch of sugar
2 tsp lemon or lime juice
2 tbsp finely chopped fresh coriander/ cilantro leaves
2 tbsp peanuts, powdered
1 tsp canola oil
1 tsp cumin seeds
1 tsp mustard seeds
generous pinch of asafoetida
2 -3 curry leaves (optional, but really enhances the taste)
Steam the fresh green beans in a double boiler. If you don't have one, improvise ! That's what I did..Brought a pot of water to boil. Put the chopped beans into the steamer plate that is included with any rice cooker. Placed the plate over the pot of boiling water and covered the plate. Steamed for about 15 minutes.
1. Heat the oil in a pan. Add the cumin and mustard seeds and roast until the mustard seeds start popping.
2. Add the asafoetida and curry leaves and saute for some more time.
3. Add the coriander and cumin seed powders, cayenne pepper, salt and sugar and mix well.
4. Add the chopped bell pepper and saute for about 5 minutes, until the pepper starts getting tender.
5. Add the steamed green beans and mix well so that the spices coat the vegetable pieces well.
6. Add the garam masala and the peanuts and about a quarter cup of water.
7. Mix well, cover and let cook for about 5 minutes.
8. Take off from stove, add in the lemon juice, mix well and serve hot with chapaties, tortillas or as a side dish with rice !
This subzi also makes a wonderful sandwich or wrap filling.
The steaming retained the colour of the beans better than boiling. I liked that the beans were tender yet a little crunchy. The flavour from the spices was not overwhelming and complemented the beans quite nicely !
This subzi is sure to be seen on my cooking list often.
What methods do you employ to have a worry free week day ?


The popularity of the chicken wing seems never ending. Recognizing the need for trendy, upscale flavor applications, Excalibur Seasoning Company is proud to introduce our new line of “WING SAUCES” for 2014! Excalibur’s newest Wing Sauce offerings have fantastic particle definition and suspension of spices. We have also increased the viscosity allowing for better adhesion and flavor retention.
After 6 months of development, we’re proud to introduce our new line of sauces for 2014 simply titled “THE SAUCE”. This line was developed keeping the most current flavor trends in mind. Excalibur’s newest sauce offerings have fantastic particle definition and suspension of spices. We have also increased the viscosity allowing for better adhesion and flavor retention. With new flavors and a rich appearance, these products deserved a fresh label design that we believe will better portray the high quality and dynamic sauces that we have created.
SeasoningsExcalibur Seasoning offers an abundance of seasoning blends that will add to or complement your existing seasoning offerings. This line has taken over 25 years to develop with proven performers including new and creative flavors.
Our heritage, since 1986, of supplying meat processors across the country with only the finest, high quality and flavorful sausage blends which are now available for the home processor.
The blends that we are offering here have been carefully crafted to create a artisan taste experience that you have been striving for.
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What is Whey Isolate?
PhD Whey Isolate is one of the most outstanding Whey Protein Isolate’s (WPI) available. Whey protein isolate (usually called just “”Whey Isolate””) is a dietary supplement and food ingredient created by separating components from milk. Whey is a by-product of the cheese-making process and is processed to yield whey protein in three forms:
- Whey Isolate (Also used in Pharma Whey HT+)
- Whey Concentrate (Used in Diet Whey, Pharma Whey HT+ and other PhD products)
- Whey Hydrolysate (Used in Pharma Whey HT+)
The difference between the whey protein forms is the composition of the product, particularly the protein (and thereby, the lactose and fat) content. Whey Isolates contain the higher percentage of pure protein and can be pure enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free. PhD Whey Isolate contains around 82% protein (this can be calculated at about 86% by dry weight- which is a method many other brands use incorrectly to promote their own Whey Isolates) and is made using 100% pure Whey Isolate and adding flavourings and sweetener only, nothing else.
PhD Whey Isolate is highly bioavailable and is very quickly absorbed into the body, it also has a high concentration of BCAA’s (Almost 6g per single scoop serving) which are highly concentrated in muscle tissue, and are used to fuel working muscles and stimulate protein synthesis greater that any other amino acids.
PhD Whey Isolate is manufactured using an advanced combination of ultra and micro-filtration processes, ensuring no protein denaturing and maximum protein integrity. These processes produce a pure, quality whey protein, rich in glycomacropeptides (GMP) and bio-active peptides, whilst ensuring that fat, lactose and other unwanted ingredients are ‘isolated’ out.
PhD Whey Isolate is also derived from grass-fed cow’s milk which is free from hormones, antibiotics and genetic modification. Whey Protein derived from cow’s milk is said to yield a higher content of BCAA’s, boosting the overall nutritional content of the product.
- 0.45G FAT
- 82G PROTEIN
- OVER 5.5G BCAA
|Typical Values||Per 100g||Per 30g serving (1 rounded scoop)|
|Of which saturates (g)||0.52g||0.15|
|Of which sugars (g)||1.96g||0.59g|
Protein content calculated on the correct EU labelling directive of Nitrogen x 0.25 which provides an accurate conversion factor of protein consumed on an ‘as-is’ basis.
|Typical Amino Acid Profile (per 30g serving)|
|L-Alanine (mg)||1231mg||L-Lysine* (mg)||2364mg|
|L-Arginine (mg)||517mg||L-Methionine* (mg)||542mg|
|L-Aspartic Acid (mg)||2708mg||L-Phenylalanine* (mg)||739mg|
|L-Cysteine (mg)||542mg||L-Proline (mg)||1354mg|
|L-Glutamic Acid/L-Glutamine (mg)||4457mg||L-Serine (mg)||1133mg|
|L-Glycine (mg)||345mg||L-Threonine* (mg)||1650mg|
|L-Histidine* (mg)||419mg||L-Tryptophan* (mg)||345mg|
|L-Isoleucine* (BCAA) (mg)||1576mg||L-Tyrosine (mg)||640mg|
|L-Leucine* (BCAA) (mg)||2610mg||L-Valine* (BCAA) (mg)||1453mg|
|Total BCAA’s (per 30g serving)|
*Essential Amino Acids (EAA’s)
*Protein contributes to the maintenance of muscle mass
Whey Protein Isolate* (91%), Emulsifier (Sunflower Lecithin), Cocoa Powder, Flavourings, Thickeners (Xanthan Gum, Guar Gum), Sweetener (Sucralose). *from Milk
ALLERGY INFORMATION: For allergens, see ingredients in bold.
Directions For Use
Lean gains are made throughout the day and that’s the approach you should take when consuming quality protein, it needs to be constant and consistent, don’t take short cuts. Whey Isolate tastes great so can be mixed simply in water by adding 1 scoop into 200ml of water and mixing in a PhD shaker cup. Whey Isolate can also be used for baking and cooking but the fact it is so pure and the fat and lactose have been virtually entirely removed, it makes baking more of a challenge.
So instead of this why not make your own lean Whey smoothie by adding 200ml of almond milk to a blender, 1 scoop of PhD Whey Isolate, 2 table spoons of zero fat green yoghurt, a few handfuls of frozen mixed berries and start your day with a Whey-infused bang!


This smoothie packs a huge antioxidant punch. The flavors of the vegetable and fruit pair amazingly well and the vanilla yogurt provides the perfect balance for the strong spinach and blueberry flavors. This spinach blueberry smoothie is a “go-to” recipe for many readers.
Roasted Garlic Zucchini Soup Recipe Despite zucchini’s amazing ability to adapt to various cuisines and really bring in added flavor, the vegetable is not as popular as some of its cousins. This soup shines a light on the amazing zucchini and brings out its true flavors […]
Cinnamon Nut Bread Recipe This is a fantastic and healthy take on apple cake. The flavors of the apple, nuts and cinnamon are all there, the only thing that is missing is the high fat content. This bread can be toasted and topped with apple […]
Cinnamon Ketchup Recipe While it’s so simple to buy ketchup from the grocery store, there’s nothing quite as tasty as homemade ketchup using real ingredients without preservatives. Make a batch, put it in a sealable jar, and use it throughout the week. This is the […]
Turnip Soup Recipe Turnips are one of those vegetables that are at the bottom of my list, and is the same for a lot of people I know. Turnips are naturally bitter, but when cooked correctly a natural sweetness flows through. I was very skeptical […]


About Yeast Bakery
Yeast is an authentic Turkish Bakery & Patisserie located at 80 Kilbirnie Street Glasgow G5 8JD, bringing you the Turkish taste from Turkey to Glasgow.
Specialised in the production of high quality, hand-made bread and pastries, Yeast welcomes you 7 days a week from 9 AM to 6 PM.
Since the opening of our takeaway, we have introduced our large range of bread such as fluffy & soft Pide, Achma, Somun, French Brioche buns and special garlic bread.
Our chefs who are masters of making bread also offer Turkish dishes, fast foods and Italian options. Spicy meatball pasta, Italian Margherita pizza, tasty lasagne, homemade hummus, grilled panini and world-famous lahmacun are just some of our mouthwatering dishes.
A fresh & crispy Turkish Simit with a hot tea or coffee while enjoying the peace of spectacular Glasgow Green, is enough to boost your energy.
We love our customers who come in-store and order after going to ALDI and Co-op food Kilbirnie.
We also offer a wide range of seasonal specialities on selected days as well as desserts such as creamy cheese cake and chocolate Fudge.
The quality and safety of the food is of paramount importance to us.
During the pandemic we strictly observe all COVID 19 hygiene regulations during the preparation and packaging of the food and also social distancing rules apply inside the shop.
We also have some great value Meal Deals all available for collection and home delivery.
Check out our menu to choose your tasty fave and get it at any place you want with our contact-free food delivery.
We have a 10% discount on all online orders. So don't hesitate to order online, and have your yummy feast delivered straight to your door.
If you would like to find out more about what we do please call us on 0141 429 4685 for any question or ordering over the phone.


I have always had an interest in cooking, and it started at a young age. I remember watching my mother cook dinner, and assisting a bit as well as well as getting tastes of what she was making. For some reason I had a fondness for slices of raw white potatoes, and those were on the menu a lot. Strange, but it worked for me!
She was an excellent home style cook- this was probably due to growing up on a farm, where her mom was responsible for feeding lots of family and hired workers on a regular basis. We still make a lot of my grandmother’s dishes, and I have several of her recipes written in her handwriting. They are more nostalgic than practical because she wrote things like “cook till done”, and listed ingredients in no particular order. Luckily, we deciphered them. My mom also cooked a lot from memory, but she also liked trying new recipes. At family gatherings, she and her extended family exchanged them. I still have my mom’s recipe box, with several of these- with names like Ag’s Beans, Sue’s Economy Casserole ( so named because the ingredients were expensive), and Leatrice’s Sheet Cake. I know exactly where these tried and true dishes came from since I knew the original cooks. It is a treasure to have them.
My personal cooking adventure started with a Betty Crocker Cookbook For Boys And Girls that I received as a gift in fourth grade. I still have it! It was a fun way to make some dishes everyone might eat, and I tried most of them. I also got some credit for a Girl Scout badge along the way, so definitely a win/win. And I kept doing assistant duty for dinner.
Cooking took a back seat as I got older and busier with sports and activities, but it kicked back in during law school. Fast food was expensive, so I learned a few basic dishes could make quickly. Not exactly gourmet standards, but edible and enough to get me through the semester. When I lived with three other law students my last year, cooking got a bit more complicated due to our small kitchen. That is when we discovered Domino’s Pizza, the only food you could get delivered in those days. We pooled our money and ate them way too often. I can say without exaggeration I haven’t eaten a Domino’s Pizza since graduating in the 1980’s.
Cooking took on a new life when I stayed home with my kids. Learning to cook healthy food that little ones and adults would eat was one of my major jobs in those days. Luckily, I still liked to cook, and started collecting cookbooks too. Every vacation, I would pick one up in a gift shop. This lead to a way too large collection, but I tried to use them all at some point.
I was always game to try a new recipe and had some funny moments along the way. One day, I decided to make home made runza’s. For those not familiar with them, they are a meat sandwich in a baked bun, about the size of a billfold, popular throughout the Midwest. My recipe called for using pre-made bread dough, and then putting the meat filling inside. I didn’t do something right, because when I checked on them, my runza’s were each the size of a large purse, and totally misshapen. I let them finish baking, and that didn’t help. Into the trash they went, never to be attempted again. Another misadventure was a ginger bread house one December. My daughter and I used a mold and made our own gingerbread. That seemed to go ok, until I took the last batch of gingerbread out of the oven and we started assembling the house. Our walls were so heavy, they barely stood up. The only rescue was to put pins into the walls to hold them together. Decorating was minimal because the house weighed so much we couldn’t touch it without almost causing a collapse.
Unlike my maternal ancestors, I still use a recipe for most things, but I have mastered a few “go to” recipes of my own over the years. Many of them have “jiffy” in the title. So when Covid hit, and we were in the stay at home phase, I decided to do a combination of carry out from our local restaurants and cooking. Once the regular recipes were exhausted, it was time to try some new ones. A recipe that caught my eye was shepherd’s pie, a meat and vegetable dish topped with mashed potatoes. It served four, so we’d have leftovers for another day.
I got the ingredients I didn’t have an hand and started making the dish. Total cost: $10.00. You can use instant mashed potatoes, which have improved greatly over the years, but since I had time I made my own. The filling was made, and I put the dish together and popped it in the oven. Then I started the clean up process, including the pile of potato peels in the sink. Bad idea! The disposal made a strange grinding noise, and then quit working. The sink was full of backed up water, and the dishwasher was out of commission since it drains through the sink.
A call to a plumber, who was able to come relatively quickly, lead to an easy (for him) fix. He was at the house for less than an hour. So the total cost of my shepherd’s pie was $200.00- $10 for the ingredients, and $190 to the plumber, who charged more due to the weekend.
Luckily, the pie itself turned out pretty well, and we got more than one meal out of it. If I ever make it again, instant potatoes may be the route to take. I can’t afford to call the plumber whenever real potatoes are involved!


Cold Chain Division
Embarking on an exciting journey, we recently commenced our fruit and vegetable import shipments for distribution to the Grandiose supermarkets. With shipments arriving from Turkey, Armenia, Holland, Thailand, France, and Australia, we’ve embraced an international flavour right at our doorstep. These shipments, totalling a phenomenal 14 tons, brought an array of the most exotic produce, including Mushroom Shiitake, Moringa Glory, Lettuce Lollo Bionda from Holland.
In our unwavering pursuit of excellence, we recently organized a certified food safety and handling training session. This comprehensive training not only bolsters our commitment to delivering safe and high-quality produce but also empowers our team members to adhere to the highest standards of hygiene and safety with each initiative we undertake, we reinforce our core values and take another step towards achieving our goal of becoming an industry benchmark in safety and quality.
Welcoming New Team Members
A resounding welcome to our fresh additions at Gallega! We’re excited to introduce our dedicated warehouse helpers, insightful quality controller, and meticulous inventory controller. Their enthusiasm and competence have already begun to elevate our operations, invigorating the synergy of our dynamic team.
In an endeavor to strengthen the synergy between our logistics and BuyGro sales teams, we hosted a dynamic team-building session. The goal of the session was to explore innovative ways that logistics can amplify the efforts of our esteemed sales team. The session brought together vibrant brainstorming, interactive workshops, and case studies that showcased the tangible impact that these sorts of harmonious collaborations could have.
Grandiose management’s visit to the warehouse
We are delighted to report on the visit from the Grandiose Management team to our bustling warehouse. This visit was a remarkable opportunity for them to witness firsthand the intricate operations that underpin the supply of fresh fruit and vegetables to their renowned stores. From the meticulous handling of produce to the swift distribution to


The Many Flavours of Smoke
It started in Barcelona, when a group of friends who missed the food from their home countries, began to cook. Buster, the head chef, is responsible for designing the menus, and smoking and cooking in general. Carla is in charge of production and the organization of events, while the rest of the team, Jakob Zeller (South Tyrol, Italy), Niki Robinson (Jersey, UK), Joe Fletcher (Somerset, UK), Lena Vogele (South Tyrol, Italy), help and support them, both within and outside the kitchen. Together they form an infallible machine.
From the beginning, their interest as chefs focused on product origin and the tradition of gastronomic culture, which led them to specialise in one of the oldest techniques of food preservation that exists: smoking. “We were very curious to learn the technique of cold and hot smoking, and decided to try it with several unusual products, using traditional methods. After many, many, trials it seems people liked it”.
Varying the application of smoke when working was one of their first successes: “With meat we like applying fruit woods like cherry, pear, apple or orange. For fish we use beech or oak. The temperature is adjusted according to the food and the result we want”. An important part of their daily work is talking to with suppliers. They like to contact farmers and local growers directly, and establish a relationship of mutual trust with them.


In a certain way cooking and composing seems to be something very similar to me. Basically I simply use different ingredients: herbs or instruments, sounds or colours, taste, smell, or look. It all comes down to the search for an harmonious whole. Nuances will come with the seasoning. Food is for both – the body and the soul.
I´m spending a lot of time in my kitchen to compose, roast, crush and mix many different spices together and pep up high quality olive oil with herbs. Over the years, I improved my recipes for tasty home-made spice blends such as Harissa, Chimi Churi, Smokey Almond Salt, Uncle Duncle´s Rose Pepper, Coffee Spice, Kashmiri Krush, Marrakesh Magic, Picnic Melange…
In Crete, I found a premium olive oil, very rich in taste. The pure oil served with white bread is a treat. For the herb oil, I add rosemary, thyme, black, white, red, green pepper, coriander seeds, fennel, mustard, basil, chili, lemon gras, lemon peel, orange peel, ginger, garlic and all the rest of it. Combined or separate for unique blends like lemon-, garlic or rosemary-oil.
All ingredients are 100% bio and come from sustainable agriculture.
If you want to know more about my “World of Herbs”, ingredients, where to buy, etc. please send me an e-mail: office(at)dunkelbunt(dot)org.


My mom makes the most LEGIT breakfast on Christmas morning. Like the whole day is just filled with gluttony. She usually made some kind of baked french toast or eggs benedict and it was always bombbbb. This year we stayed in San Francisco for the holidays and it was my first time I was away from home for Christmas. Needless to say, I was craving home. While we had an absolute blast creating new memories, but I wanted to keep some things traditional. I promised I’d share this recipe that I made on Christmas morning- it’s really easy to put together and you can make it ahead of time.
what you’ll need:
1 package cinnamon rolls (I used Pillsbury Grands)
brown sugar, 3 tablespoons
milk, 1 cup
butter, 2 tablespoons
vanilla extract, 2 teaspoons
cinnamon, 1 tablespoonP
Pour the melted butter into a medium sized casserole dish to coat the bottom. Remove the cinnamon rolls from the container and cut each circle in half and then into thirds- hold onto the frosting; you’ll need it for the topping! Beat the eggs, milk, vanilla, and cinnamon together. Top it with the brown sugar and even some extra cinnamon if you want to get really crazy. Pour it over your cinnamon rolls and cover the casserole dish. Let the dish sit in the fridge overnight. In the morning pre-heat your oven to 375 degrees and pop that bad boy in for 35-40 minutes until golden brown on the top. When it comes out, drizzle the icing over the top (or don’t, this is America after all).
I love a good sweet and savory combo so I served it with bacon and bananas. The recipe can be easily altered to serve more or less people- it’s super hard to mess this one up. The original recipe I used called for 2 packages of cinnamon rolls but we’re only two people so that would be a little ridiculous. We actually had a giant bag of dinner rolls that Instacart delivered so I used some of those to add more bulk to the recipe. I promise this will be a crowd pleaser!


In Malaysia the probability to used rice bran oil is higher
In Malaysia the probability to used rice bran oil is higher. This is because the economic growth of paddy rice in Malaysia roughly estimated more than 2.5 million tons which is it can produce more than 250000 MT rice bran. Furthermore, rice bran also consist 60% of nutritive value which is good and eco-friendly to our environment.
Meanwhile, sunflower grab incredible potential for balancing oil diesel utilize, particularly at the homestead scale. This is because sunflower yields well in various situation, and can be developed effortlessly and productively in a small and larger homestead. Other than have a high grade cooking oil, sunflower also share the same oil composition with other vegetable oil such as soy and safflower. Due to this causes, sunflower oil may be used as biodiesel in order to get the same properties as soy biodiesel.


Electric Popcorn Machine with Warm Display, 8/12/16 Oz
|FOB Price:||Get Latest Price|
|Min. Order:||1 Piece|
|Transport Package:||Carton/Wooden Frame/Wooden Case|
|Payment Terms:||L/C, T/T, Western Union, Money Gram|
- Model NO.: FHP-8S, FHP-12S, FHP-16S
- Power Source: Electric
- Application: Popcorn
- Trademark: FMA
- Origin: China
- Certification: CE
- Automatic Grade: Manual
- Customized: Customized
- Specification: 8/12/16 Ounce
Name: Popcorn Machine with warm showcase
Capaity:8 Oz/12 Oz/16 Oz
1.Our series popcorn machine with capacity from 8 to 48 Ounce
2.Come with high quality heating element
3. Attractive design
4 Toughened glass
5 Easy to operate
6 come with separate switches for kettle heat and motor/stirrer.
7 Heated storage deck keeps popcorn fresher longer.
8 Anodized aluminum kettle has an abrasion resistant surface that easily wipes clean with a damp cloth.
9 CE approval
FMA Industries is specialized in Western kitchen and catering equipment manufacturing and stainless steel manufacturing and fabrication,we also distributing commercial food machinery and hotel supplies.
Our Western kitchen and catering equipment including modular cooking range line,cooking range, fryer, grill/griddle, boiler, salamander, gas stove, toaster, Chicken roaster, food display warmer, Bain Marie, popcorn machine,Cotton Candy machine, oven, pizza oven, chiller,freezer, ice maker etc.
If you interest in, Please feel free to contact us at any time


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Refrigerator Removal and the Importance of a Clean Fridge
Why your refrigerator should be clean and organized both before and after it’s replaced
One of the most visited destinations in the busiest room in the house, the refrigerator sees a lot of action. Whether you’re getting your old fridge ready for a sale or donation or you’ve just bought a new one, every refrigerator deserves a little TLC. Here’s more about refrigerator removal and how to keep your fridge looking new, no matter how old it is.
Cleaning: Before having your old fridge hauled away, it’s best to give it a thorough cleaning, especially if you want to sell or donate it. Read on for a step-by-step guide to cleaning a refrigerator.
- Empty the fridge: first, remove every item of food and toss anything old or expired.
- Next, remove every shelf and drawer to wash separately.
- Now wash the shelves and drawers in the sink or bathtub in warm, soapy water. Use a rag or non-abrasive sponge to remove any caked-on food or grease. Then rinse and air-dry each item.
- Use an all-purpose spray cleaner to wipe down the interior of the refrigerator. Then scrub with your rag or soft sponge to scrub any food buildup, if needed.
- Replace the shelves and drawers, then replace the food.
- Organization: most experts suggest sorting food based on the temperature at which it should be cooked. The door tends to be the warmest part of the fridge, so store sauces and condiments there. On the interior shelves, store foods from cold to hot, temperature-wise. For example, cooked foods and beverages should be on top, while meats and seafood should be lower. Use the crisper drawers for fruits and veggies.
- Cleaning: cleaning with a quick wipe-down and tossing expired foods on a weekly basis goes a long way in preventing caked-on food messes.
Find out more about why JDog Junk Removal & Hauling is the most qualified company to haul away your old refrigerator by contacting us today by calling 844-GET-JDOG.


The original gatehouse was built at the same as St Conan’s Kirk. Since 2019 it has been run by an independent management team offering tea, coffees, home baking, light lunches and a range of crafts.
PROVISIONAL 2020 Opening Hours – Subject to Confirmation
Closed over winter, provisionally scheduled to reopen from Friday 14th February until end of March on Thursday, Friday, Saturday and Sunday 10.30am – 4pm.
From Monday 30th March Opening Hours;
Monday to Sunday 10.30am to 5pm.
Sunday 2 Course Dinner. From 12 till 3pm each Sunday a 2 course roast dinner of soup and a roast beef or lamb dinner with all trimmings will be available (£8.50 including tea or coffee). Booking is advisable by phoning either 07923846492 or 01838200882.
Group Bookings Booking for groups to use the tearoom also can be made in advance.


When I cook tasty little birdies in my oven, I cook them as per the directions in How to Cook Everything: breast down, 500 degrees, 20 minutes. Remove, flip, baste, return to oven. Turn oven down to 350 and roast until thermometer in thigh registers 160-165. This results in a most succulent breast and OH SO CRISPY OM NOM NOM crispy skin.
It also, somewhat hillariously, results in my entire apartment filling with smoke. Am I a bad cook if I set off the fire alarm on a regular basis?
Maybe I just need to clean the oven.
Last night's dinner:
-One lovely fat little chicken with: lemon slices, thyme and garlic (inserted under the skin and also in the cavity), olive oil, salt and pepper (generously masaged into its skin)
-Tiny potatoes (I just put them around the chicken during the breast-up part of the cooking, brushing them with a little of the pan drippings)
-Gravy, to impress Better Half
-Ice cream sundaes! Maybe this is why I'm so fat!
Better Half, who is normally kind of opposed to whole animals, really enjoyed the chicken. Probably because I carved it for her.
After the chicken had cooled, I removed the "oysters" and ate them with my fingers. I can't wait to have kids so I can share treats like that with them, the way my mom shared them with me.


Buffalo Brothers is offering their menu to-go. ... Local News. Rules changing for Cary, Durham, Garner Christmas parades after child killed in Raleigh.
1361 customer reviews of Buffalo Brothers. One of the best Pizza, Restaurants, Sports Bars business at 3015 S University Dr, Fort Worth TX, 76109 United States. Find Reviews, Ratings, Directions, Business Hours, Contact Information and book online appointment.
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Order food online at Buffalo Brothers, Garner with Tripadvisor: See 25 unbiased reviews of Buffalo Brothers, ranked #23 on Tripadvisor among 128 restaurants in Garner. Buffalo Bros Burgers in Hamburg, NY. We are a Food Trailer serving all of #Buffalony and surrounding areas! SmashBurgers are our specialty. Write a Review, Win $500! Help guests by leaving a review of your favorite dishes. Be entered in a drawing to win $500 on 12/1 Choose A Trailer Visit Buffalo Bros Burgers Visit Cooped Up Sign In Become a VIP.
- Select low cost funds
- Consider carefully the added cost of advice
- Do not overrate past fund performance
- Use past performance only to determine consistency and risk
- Beware of star managers
- Beware of asset size
- Don't own too many funds
- Buy your fund portfolio and hold it!
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BBBQ Sauce. Serves: A lot Active Time: 10 min Total Time: 30 - 40 min. Ingredients. 2 Tbsp unsalted butter 6 oz. package of berries 2 tsp onion powder 1 tsp black pepper.
Web. Fried Mozzarella Fresh, NEVER FROZEN, hand-cut block of mozzarella, seasoned, breaded & deep fried W/ Marinara & Fresh Tomatoes Slices Fried Pickles Buttermilk battered dill pickle chips / Ranch Macho Nachos Tortilla chips, housemade chili with beans, jalapenos, diced tomatoes & black olives / Nacho Cheese or Shredded Cheddar / Salsa & Sour Cream. Web.
Buffalo Brothers Inc Menu Appetizers Philly Cheesesteak Egg Rolls $7.79 Finely diced peppers, onions and mushrooms wrapped up with shaved ribeye and mozzarella cheese in an crispy fried egg roll. Fried Mozzarella $8.19 A block of creamy whole milk mozzarella, breaded and fried served in warm marinara sauce.
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Web. . Featuring the best wings, pizza, and subs in town. With a huge beer selection, and specials all the time! 6,566 peoplelike this 6,694 people follow this 34,259 peoplechecked in here http://www.buffalobrostexas.com/ (817) 386-9601 Price range · $$ [email protected] Closed now 11:00 AM - 2:00 AM MON TUE WED THU FRI SAT SUN 6AM 9AM 12PM 3PM 6PM. Web. Web. See the full Brothers Restaurant & Bar menu with prices for Buffalo, NY Scroll down to see any breakfast, lunch, dinner and dessert menus available. Flip through the menu pictures with the price list for Brothers Restaurant & Bar (including kid, drink, gluten-free, happy hour, catering, and takeout menus when applicable). Jump To Menu.
View full menu $21.95 Fried Lobster 8 Photos 15 Reviews $18.95 Fried Chicken 14 Photos 10 Reviews $15.95 Brothers Stuffed Meatloaf 7 Photos 11 Reviews $20.95 Oxtails 5 Photos 12 Reviews $20.95 Cajun Jambalaya Pasta 4 Photos 5 Reviews $13.95 Fried Coconut Shrimp 5 Photos 3 Reviews $15.95 Curry Chicken 3 Photos 4 Reviews $16.95 Chicken and Waffles. Web.
Menu - Buffalo Bros Burgers Classic Burgers Combo 1 14 Double cheeseburger, fries, and a drink. Double 7 Served with Cheese, Special Sauce, Pickles Triple 9 Served with Cheese, Special Sauce, Pickles Fried Onion Burger 8 Served with Cheese, Special Sauce, Pickles Triple Fried Onion Burger 10 Served with Cheese, Special Sauce, Pickles.
Buffalo Brothers Menu - 3111 Capital Blvd, Raleigh, NC 27604 Pizza Delivery | Slice Buffalo Brothers 3111 Capital Blvd, Raleigh, NC 27604 919-878-4800 We're all about supporting local pizzerias - even those who are not Slice partners. Give Buffalo Brothers a call to order. We hear their food's delish. Nearby Pizzerias on Slice Lilly's Pizza. Web.
- Know what you know
- It's futile to predict the economy and interest rates
- You have plenty of time to identify and recognize exceptional companies
- Avoid long shots
- Good management is very important - buy good businesses
- Be flexible and humble, and learn from mistakes
- Before you make a purchase, you should be able to explain why you are buying
- There's always something to worry about - do you know what it is?
Web. Latest reviews, menu and ratings for Buffalo Brothers in - ⏰ hours, ☎ phone number, 📍 address and map. en; Home/ Buffalo Brothers; Buffalo Brothers $$ - $$$ American Bar Pizza Pub - View Restaurant Hours. Restaurant Hours. Monday. 11:00 - 0:00. Tuesday. 11:00 - 0:00. Wednesday. 11:00 - 0:00. Thursday.
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- Make all of your mistakes early in life. The more tough lessons early on, the fewer errors you make later.
- Always make your living doing something you enjoy.
- Be intellectually competitive. The key to research is to assimilate as much data as possible in order to be to the first to sense a major change.
- Make good decisions even with incomplete information. You will never have all the information you need. What matters is what you do with the information you have.
- Always trust your intuition, which resembles a hidden supercomputer in the mind. It can help you do the right thing at the right time if you give it a chance.
- Don't make small investments. If you're going to put money at risk, make sure the reward is high enough to justify the time and effort you put into the investment decision.
View Buffalo Brothers's July 2022 deals and menus. Support your local restaurants with Grubhub! ... Buffalo Brothers Menu Info. Bar Food, Dessert, Salads, Sandwiches $$$$$ 4611 Genesee St. Cheektowaga, NY 14225 (716) 839-4022. Hours. Today. Delivery: 7:00am-8:00pm. See the full schedule. Reviews. Togo in Garner, NC. 4.0. on November 30, 2019. Easy job with great management. Working at Buffalo Brothers was a great and wonderful opportunity to meet a hard working staff with great management. I was able to get a handle on a new work ethic that helped me with my future. Host and Expo in Raleigh, NC. 5.0.


The holidays …. always something needing taking care of . Shopping, baking, decorating. Then I have to throw in extras this year. Like there’s not enough already? Making some changes in the house by painting my bedroom then the kitchen all by myself. Decorating in spurts as I have the time. Baking, baking and baking. Since I acquired my Kitchen Aid mixer last year I really enjoy baking. Trying out new recipes, like the cake I made for the office party. Mocha Java Black out cake:
Mocha Java Blackout Cake
Chocolate Pudding Filling:
4 large egg yolks, at room temperature
2/3 cup (4.6 oz/132 g) granulated sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup (240 ml) black coffee
2/3 cup (160 ml) heavy cream, at room temperature
3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
Chocolate Blackout Cake
1 1/2 cups (6.4 oz/181 g) all-purpose flour such as Droste
1 cup (2.9 oz/85 g) non-alkalized cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (14 oz/400 g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee
1 tablespoon instant espresso powder or coffee crystals
2 teaspoons vanilla extract
10 ounces semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon light corn syrup
2 cups fresh powdered sugar
Make the Chocolate Pudding Filling: In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale, about 1 minute In a medium, heavy saucepan, combine the water and cream, and bring to a boil over medium heat. Remove the pan from the heat and whisk about 1/2 of the hot cream mixture into the yolk mixture. Whisk this mixture into the remaining cream mixture in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking, for 1 minute. Remove the pan from the heat and whisk in the chocolate until it is completely melted. Stir in the vanilla extract. Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours or overnight (do not skip this step!)
Make the Chocolate Blackout Cake: Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour, tapping out the excess.
In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and, using the paddle attachment, mix at low speed until blended.
In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. While mixing the dry ingredients at low speed, add the egg mixture in a steady steam.
Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed for 1 minute, until well blended. Add the hot coffee at low speed, mixing just until blended. Remove the bowl from the mixer stand and stir the batter from the bottom of the bowl a few times to thoroughly blend the batter. Scrape the batter into the prepared pans, dividing it evenly. Smooth the batter in each pan and bake the cakes for 30 to 35 minutes, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes in the pans set on a wire rack for 10 minutes.
Invert the cakes onto the rack and cool completely.
Make the Mocha Chocolate Frosting: Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally. Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.
Cake Assembly: Using a long, serrated knife, cut each cake layer in half horizontally to make four layers. Place one cake layer, cut side up, on a serving plate. Remove the chilled pudding from the refrigerator and whisk it unti lit is smooth. Using a small, offset metal spatula, spread a third of the filling over the layer. Top with another cake layer repeat process remaining three layers.
Spread a thin crumb coat of frosting on the cake to seal. Return to the refrigerator for 30 minutes or more until the frosting is set and is well chilled. Spread frosting over top and sides of cake and decorate with shaved chocolate, chocolate chips or cake crumbs.
This was VERY delicious and I would make it again.
Now here is something else I’ve been busy with this season …
Having a little girl who has so, so many hair bows I decided she needed a hair bow holder. So I made one of these for her so she can have all her bows hanging on the streamers to keep track of. After making her’s I’ve had request for others. I’ve lost count of how many I’ve made so far. I enjoy making them. Each one is different as you can see.


KDES Students Star in USDA Food Safety Camp Video
The giant-sized United States Department of Agriculture’s (USDA) Food Safety Discovery Zone mobile truck arrived at Kendall Demonstration Elementary School (KDES) on October 27 to demonstrate food handling safety techniques that send germs packing! During the food safety camp, a USDA production team filmed the KDES students engaging in various activities. The USDA YouTube video is now available for viewing.
The camp’s Be Food Safe campaign focuses on four easy lessons for proper food handling:
- Clean—Wash hands and surfaces often.
- Separate—Don't cross-contaminate. Keep raw meat and poultry apart from cooked foods.
- Cook—Use a food thermometer to be sure meat and poultry are safely cooked.
- Chill—Refrigerate or freeze promptly.
During the camp, KDES students participated in a variety of hands-on demonstrations, guessing games, and storytelling. In the Food Safety Discovery Zone model kitchen, USDA guides showed short cartoon videos and gave hands-on demonstrations. Students especially liked exploring the kitchen, where under glowing purple “black light” they could “see” germs that are normally invisible to the eye. Germs were everywhere on the walls and counter surfaces. With some magic dusting powder, students could even see germs on their own hands!
If you have questions about safe food handling, you can contact the USDA on-line food safety expert, Ask Karen. Karen is the USDA's virtual representative that is available to answer food safety questions 24 hours a day, seven days a week in English and Spanish.


In late October as Margaret Ann and Matthew’s birthday neared, I wanted to make them a cake like those we were used to. When I jokingly asked James whether I should make a vanilla or a chocolate cake, he insisted that only chocolate would do. Luckily I had packed in the steamer trunks my Better Homes and Gardens cookbook, and so I had plenty of recipes for cake. All I had to do was find the ingredients, so we made the forty minute trek to Casale. Baking powder and flour were no problem, and neither were icing sugar and chocolate. However we could not find food coloring.
On the morning of their birthday, I whipped up the batter and baked it in the 9x12 inch glass baking pan I had also brought with me from California. When the cake had cooled, I cut it in half width-wise so that we had two equally sized squares. That way each twin would have their own special cake. Without food coloring, decorating them was a challenge. I opted for icing Margaret Ann’s with vanilla frosting and Matthew’s with chocolate frosting. Since I had not found icing tips either, I snipped the end of an envelope, filled it with vanilla icing and traced a 2 on Matthew’s cake, squiggled a line around the perimeter and made one blob of icing each side of the 2 into which we could place candles. For Margaret Ann’s cake, I filled another envelope with chocolate frosting and traced the same number and two blobs for the candles, so each decoration contrasted with the icing underneath. The cakes were simple and the decoration amateurish, but the children were content as we lit the candles and sang happy birthday.
|Margaret Ann and Matthew's 2nd birthday celebration with James (l) and Paul (r)|
I cooked roast beef downstairs in my in-law’s oven for the birthday dinner, and we invited the uncles to come over afterwards for coffee and cake. Zio Remo arrived and actually came inside--the first time he had entered the house in the five months we had lived there. He murmured the polite “Permesso” as he entered, head slightly bowed and looking quite uncomfortable. He was not the usual jovial person who was happy to chat through my in-law’s open kitchen window or outside in the courtyard. Zio Silvio declined our invitation and was not to actually enter our house until we entertained a group of relatives on New Year’s Day. It seemed visitors in that area would not readily enter each other's homes unless it was really cold outside. Zio Remo loosened up a bit after a slug of brandy in his coffee, but he never did seem comfortable as a guest inside our house.
At first the twins seemed a little bewildered about how to open the wrapped gifts from us and those that had been sent by my sister, but they soon got the hang of pulling off the paper and opening the cards sent by various relatives in England and America. Matthew enjoyed it so much that for weeks afterwards whenever the mailman arrived, he eagerly hovered around asking, "F'me? F'me?" while one of us collected the mail. He was delighted when a week after the party a package arrived for them from Margaret Ann’s godmother, my good friend Rita. They couldn’t wait to rip open the paper and try on their new American outfits.
|Matthew and Margaret Ann on the kitchen balcony in their American outfits.|
They were two years old, and they seemed to have suddenly left babyhood behind. With my encouragement they were beginning to chatter away in English, gradually dropping their “twin-speak”. They were quite comfortable being spoken to in Italian and could follow simple Italian commands but had not yet tried to speak it. Paul and James had adjusted to the asilo, and each day their Italian skills had advanced so much that by late October they spoke English with an Italian accent! Always quicker than adults to adapt, our children, like many immigrant children the world over, were settling well into our new home.
But George still hadn't found a way to make a living.


Welcome to Lion where we pride ourselves on quality, choice and taste!
Lion is an established brand, trusted by chefs for many years. Lion has a vast and exciting range of condiments, dressings, sauces and mayonnaise – and all which is showcased right here!
Find out more about our products and the latest market trends, keep up to date with what is new at Lion along with recipes ideas, including twists on British classics to dishes from around the world! It’s all here and another great reason to Love Lion!
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It sounds more intense than it really is, as modern sous vide cookers have made it easier for households to apply this sophisticated manner of cooking in their daily life. There is a recent hype about this French technique of meal preparation as not only does it help to produce precisely cooked meal but also make it juicier and healthier than that of various traditional methods. You basically have to seal all your spices and protein in a vacuumed bag which is then placed in a water container with regulated temperature set by the user. Not all the taste of various herbs and sauces is retained but also the texture and health contents. Now you no more have to jab with your knife or fork to check the tenderness of meat or vegetable, as you can have control over the entire cooking session.
There are many delicate food items such as chicken liver or broccoli that can get damaged due to overcooking, and applying sous vide cooking method allows you to reduce the chances of any unwanted conditions. Whether you like your steak medium or rare, now you can easily set the circulator for a certain time duration during which you can do your daily activities without having to worry about burning the food contents. Once you decide about trying out this new method the first thing you should do is purchase a high quality immersion circulator as it heats up the water in the container. People who are getting started with sous vide cooking, should definitely check out the webpage of Best Sous Vide Brands to find detailed information about various products. When starting out you can even buy traditional zip-lock bags so that you can get the idea of the main components of this cooking method.


Restaurant: Le Jardin de Panos
Restaurant type: Greek, BYOW, terrasse
Date: Monday June 17th 2019
Table of: 3
My favorite dishes: Garlic butter snails with halloumi + baked potatoes
I first ate at Le Jardin de Panos in 2010, when one of my Cégep Professors brought us here before going on a two week long school trip to Greece. At that point in my life, believe it or not, I had never had any Greek food and had never tried feta cheese (shocking, I know). I loved my experience so much that I came back that same summer and fell in love with their charming terrasse. Needless to say, I’ve been coming back ever since. I don’t come that often, sometimes once a year or even zero times in a year, but Le Jardin de Panos remains my go-to BYOW Greek restaurant in Montreal.
I have to say though, the food isn’t amazing or anything; its good Greek food, with more of a homemade feel to it. If you’re looking for a Greek culinary experience, this isn’t the place (but I can however suggest Ikanos!). Also, their entrées are definitely the stars of their menu, which you can order a bunch of them and share them with friends, like tapas. Add a nice bottle of wine (or two) to that, paired with their lovely garden terrasse and you’re in for a wonderful summer evening.
I recently went in June with two friends and this was my first visit in two years (I didn’t have the chance of going last summer). We opted to order a bunch of different dishes and share:
- Garlic butter snails with halloumi
- Fried calamari
- Greek village salad (authentic Greek salad)
- Filet mignon brochette wrapped in bacon, served with house salad and baked potatoes
I don’t know if its the prosecco speaking, but the food was better than the last time I’d been, like much better. My favorites were the Garlic butter snails with halloumi and the baked potatoes. I’d never had their snails before (Liz chose them) but they were perfectly seasoned and coated in garlic butter and the halloumi was nicely fried (but too thin). I also adored the baked potatoes that accompanied the filet mignon brochette; they were just so soft and almost creamy.
Everything else was really good too, but there were some small downfalls. For example, the tzatziki was good, but not as flavorful as I would have wished and not as salty either (but I eat really salty so that could just be me). The filet mignon was very tender and nicely seasoned, but the cook was not the medium-rare we asked for (was more of a medium-well done). Also, although the food was very good, the prices were quite high for the portion size. I understand its a BYOW restaurant and they have to make their money somehow, but $8 for an entrée with 5 pieces of calamari, that’s pretty much $2 a piece when you factor in taxes and tip; not worth it. Had we known, we would have ordered the main dish of fried calamari at $18, which had about 15 pieces and also came with baked potatoes.
But, in the end, we were full and it cost us each just under $30 (with taxes, before tip) so for $30, I’m very happy with the meal we had. I have my own criteria when it comes to reviewing restaurants, which I also use on my Instagram account (@elisebgravel). It’s very simple, there are only three points: the quality of the food (on 10), the price (from $ to $$$$$) and the following question: would I go back?
So, here is my review of Le Jardin de Panos:
Food: 3/5 (good)
Would I go back?: Yes, I try to go once a summer!
*All photos and opinions are mine


Kid-friendly fish oil? Is it possible? Yes!
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And no awful fishy taste! Kids can enjoy a tasty fruit flavor with each fish-shaped softgel, with no added sugar.
This natural fish oil concentrate is manufactured under strict quality control standards. It is tested to be free of potentially harmful levels of contaminants such as PCB’s, dioxins, mercury and other heavy metals. Not manufactured with yeast, wheat, gluten, milk, egg, or shell-fish ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
For children and adults, take 2 chewable softgels 1 to 2 times daily with food, or as directed by your healthcare practitioner.
From the FDA:
“Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.”


We know that you are going to make the most of the self-catering facilities in your cottage or lodge, but a holiday wouldn’t be a holiday without an occasional treat. With lakes all around, what more beautiful surroundings could you have, to enjoy a meal out?
Whether you want to order in and enjoy a meal overlooking the water there is so much choice. From taking on a hearty breakfast to set you up for the active day ahead, a lunch time snack or a slap-up evening meal out, these are some of our favourites.
Cakes, Coffee & Yummy Stuff
- The Lodge at Lake 12 is one of those beautiful places that makes the perfect waterside setting for a family treat. Head over there after that action packed day on the water for a feast of delicious food, savoury and sweet bites or a freshly ground coffee. All are made to order right on the lake and take the opportunity to watch all the action on the water from a lovely lakeside decking. Been out on the bikes or walking with dirty wellies, there are also free ‘puppuccinos’ available for all dog visitors.
All Day Breakfasts, Brunch & Cakes
- We had to include Relish at the Gateway Café on the list, being right alongside the Orion Holidays offices and a big favourite with us all. Enjoy a friendly welcome, homemade dishes, breakfasts, many brunch options, brioche burgers and tasty lunch specials. These include scrummy salad bowls, homemade pastries and fresh cakes. Eat inside or out overlooking the lake and always, those picture-perfect views! Open 9.00-5.00pm, no booking required. See our website for your 15% discount at the Gateway Café. We love it and we know you will too!
- For a delicious brekkie and relaxed brunch dining served between 9.00 and 3.00pm, Jacks Brunch Kitchen in Cirencester will be a superb choice for all the family. Good food at reasonable prices is their promise. Delicious comes as standard!
- Dragonfly Café and Visitor Centre is located at the Wiltshire Wildife Trust’s Lower Moor Nature Reserve, and is open Wednesday to Sunday, 10.00am – 4.00pm. It offers a superb glass fronted tearoom with great views over the lake, great for seeing the wildlife, tea/coffee and delicious homemade cakes.
There are many very good other local cafes and tea rooms around the Cotswold Water Park.
Making a Meal of it
- Waterside Kitchen & Bar offer delicious Asian Fusion tapas in a lovely lakeside setting. The diverse menu from the land, farm and sea offers a delightful fusion of international and regional delicacies. These all reflect the rich tapestry of flavours that define the latest fusion in contemporary cuisine.
- For a lovely meal overlooking the lake, lunch time, evenings and Sunday lunch times, The Old Boathouse Restaurant & Bar, part of De Vere, Cotswold Water Park, is just alongside The Gateway Centre. It has wonderful views out over the water and offers everything from sharing platters and lighter meals to all the traditional favourites. Check out their website for opening times and it is advisable to book.
- At Spring Lake, you will find the popular Lakeside Bar & Restaurant. The lake is used for water skiing and wakeboarding, so you will be able to enjoy watching all the action on the water while you enjoy a meal on the deck or in the beer garden. Four legged friends are welcome, but this place is popular, so make sure you book. Check with them for opening times.
Local Cotswold Water Park Pubs & Restaurants
There are some great places to eat and drink at a number of Cotswolds country pubs in and around the Water Park. Look out for them as you explore the area, we love:
- The Crown at Cerney Wick – Introducing Asha Indian Kitchen, an Anglo-Indian Fusion Dining Experience now available exclusively at The Crown.
- The Old George Inn at Clarks Hay, South Cerney – A great pub right at the centre of the Cotswold Water Park which features the Cotswold Blaze offering wood fired Pizza’s and kebabs to eat in or take away, all cooked in an old fire engine.
- The Eliot Arms is a lovely old style Inn in the village of South Cerney, it bubbles with atmosphere and a vibrant buzz and offers tantalising menus and a friendly service,
Takeaways in the Water Park
Many local restaurants in the Water Park offer hungry customers a takeaway option!
- Another favourite with Orion holidaymakers is Pizzeria 720°, beside the Gateway Café. You can get your 15% off any pizza you collect with the link on our website. Perfect for a family evening on the deck of your holiday home watching the sun go down or if you can eat ‘al fresco’ overlooking the lake. Drinks can be ordered from The Hideout with your pizza and you can enjoy a free soft drink with each pint!
- South Cerney Tandoori Balti House – Indian Tandoori Balti house and takeaway in the village of South Cerney.
Being in one of the most tranquil and beautiful parts of the country does not mean being cut off from the best in food and drink. There are plenty of excellent options nearby. Check out our visitor guest guide to see what is available locally to your holiday home. At Orion Holidays we would love to hear what your favourite is!
If you’re looking to explore more of the wider area then we do recommend you check out our post on the 12 Best Pubs in the Cotswolds – we think you’ll find it a highly useful guide!


When I was eleven years old, Santa left a fondue machine and half a wheel of stinky French cheese in my stocking at Christmas. Most kids (and plenty of adults) would turn up their noses at the messy, sticky food. But I would have held that cheese up to my face and eaten it like corn on the cob if I hadn’t been so committed to making it last past New Year’s Eve. I’ve been a lifelong cheese-lover—the Christmas after that? Cheese of the Month Club.
When I finally had the idea to begin training as a cheesemonger in my 20s, the only real question was why it had taken me so long. What’s a cheesemonger, you ask? Think of a wine sommelier, but for cheese—cheesemongers are both specialty sellers and also incredibly knowledgeable connoisseurs. My training as a cheesemonger begin with deep research projects into types of cheese, cheese regions, cheese-making techniques, different dairy animals, aging processes… the list goes on. As I learn about each cheese, how it was made, where it came from, its creators and its inspirations, I can tell cheese-loving customers the stories behind these dairy gems and guide their tastes to total cheese satisfaction.
Cheesemongering is both a profession and an art, with a whole lot of passionate people leading the way in the industry. Yes, there is a whole cheese world out there! Unfortunately, like the world of fine wine, over the years, artisan cheese has earned a reputation for snobbery. But the wonders of real, handcrafted, artisan cheeses that live beyond your supermarket aisle Singles are both highly rewarding and shockingly accessible.
Have you always wanted to try new cheeses and learn about their history? Dying to impress your in-laws or your partner with a drool-worthy cheese plate? Fear not—booming trends among cheese world experts make it easy to brush up on your dairy knowledge and become a true curd nerd.
Talk to your monger
For most of us, cheesemongers are the gatekeepers to the world of handcrafted cheeses. They know everything there is to know about every cheese in the case, they’ve visited dairies and kissed farm cows, and typically, they’re absolutely obsessed with cheese. It’s even possible to be a certified connoisseur of cheese—In the United States, the American Cheese Society oversees the Certified Cheese Professional program. Applicants accumulate hundreds of working cheese hours before passing a comprehensive cheese exam to prove their knowledge of every detail about so many types of cheese, your head would spin.
Talk to your cheesemonger. A good monger knows her (or his) stuff, and can guide you through an international cheese tasting experience based solely on the variety in her display case. Add in your personal tastes—that fresh chevre you loved, parmigiano reggiano is your thing, you’re a sucker for cheddar—and chances are, the monger will blow your mind. The point here is that your cheesemonger knows way more about the cheeses you love than you do.
So you think you’re a cheddar guy. Do you know where cheddar comes from? What’s required for it to be called cheddar? Have you ever tasted a real farmhouse cheddar? How about a super aged cheddar, or a clothbound cheddar? Talk to your monger, taste with your monger, trust your monger.
Keep an open mind
Talking with your monger about what you like is a great place to start. But as important as it is to be confident about what you know and like, it’s just as crucial to keep an open mind. First of all, your monger will probably get to the heart about what it is you like about that one cheese that brought you to the counter. From there, the trajectories for tasting can follow many paths.
Was it a goat’s milk cheese that you loved? Maybe branch out to other goat’s milk cheeses from different regions. If it’s a question of aging, perhaps your next taste will keep the region and aging process but switch to a new type of animal milk. Experiment with raw milk cheeses and pasteurized milk cheeses. Playing with these factors in combination—animal species, geographical origin, aging and technique—allow you to venture into new cheese territory without jumping into the deep end on your first day.
I’ve seen mongers get frustrated when a customer proclaims to hate goat cheese. How can this be? There are so many different types of goat cheeses, in so many different textures, from such a variety of regions and with such stark difference in flavors. Chances are you don’t hate them all. Your monger will help you refine your understanding of what you like and what you don’t so that you never have to knock an entire region or type of cheese off your list just because a specific style didn’t work for you. The best cheese advice you’ll ever get? Taste with an open mind.
Pair like a pro
If you’re asking me, the perfectly paired, well-packed cheese plate is a gastronomical glory. But whether you’re putting together a cheese board for the ages or just looking for a nice wine to go with your snack, cheese pairing is an art in itself. If you’re into beer or wine or whiskey, you can pair it with cheese. Dried fruits or fresh fruits, bread and crackers and grains, honeys and jams, oils and dips, meats and charcuterie.
Figuring out what will pair well may take experience or inspiration, but you can get started with one eye on science and one eye on art. The standard starter advice is to look at geography. Are you searching for a beer to sip alongside your Dutch cheese? Ask yourself what beer they drink in the Netherlands. Munching on a Loire Valley goat’s cheese? Pair it with a Loire Valley vintage.
On a more molecular level, use this motto to guide your pairing: what grows together goes together. Spanish olives with Spanish cheeses, for example. And you can apply the motto to the animal source of your cheese, as well. Just pair the cheese with whatever the goat or cow or sheep was feeding on—green, grassy flavors for young Spring chevre; aged, farmhouse flavors for a winter cow’s milk cheese that was fed on hay.
If talking to your local monger and developing your own flavor palette freaks you out, maybe you’d prefer to start small. There are some seriously good cheese blogs out there, and plenty of producers and dairies keep their websites packed with cheese information. Tasted a cheese you loved? Research your new favorite makers! Are you into chemistry and how things work? Dig into the science that makes milk into many different types of cheese! Read books about cheese regions that interest you, or about cooking with cheese, or about building a cheese board, all from the comfort of your couch before you ever set out to the supermarket.
When it comes down to it, this entire process should be one that you enjoy. Look, I love cheese. Lots of people love cheese. But even the most experienced monger, having dedicated his life to this one singular food category, will understand that in the end, it’s just cheese. Taste, experiment, invent, branch out. Have fun with your cheese. Be brave with your cheese. In the end, it’s really just sour milk!
Resources & Links
There are a lot of great resources available to anyone interested in learning more about cheese. Max McCalman is considered an expert and pioneer of sorts, and his books The Cheese Plate and Cheese: A Connoisseur’s Guide to the World’s Best serve as deep, insightful dives into the world of cheese. If you’re looking for something more practical, brush up on your pairing and plating skills with Tia Keenan’s The Art of the Cheese Plate.
If you’re interested in how milk turns into cheese, what differentiates each type, and where those crunchy cheese diamonds come from, Cheese Science is the site for you.
There are as many cheese blogs as there are types of cheese, and some simple searching will turn up a long list of options. Some of my favorites are Cheese Sex Death, an irreverent, provocative, and highly practical collection (Trader Joe’s cheese buying guide, anyone?); Madame Fromage‘s cheese info, recipes, pairings, and ideas, all served with a side of laughter; and Gordonzola the blog of professional cheesemonger, cheese judge, and take-no-prisoners cheese writer, Gordon Edgar.
Just do some “cheese” Googling and you’ll find more info than you’ll ever need. You’ll move from Kraft to craft in no time!


Children around the world are at home and many parents are looking for ways to keep them entertained. When I was a child I loved when I could help in the kitchen doing something that did not involve knives or fire. The simple fact of helping was exciting to me so this recipe is mainly thought for the children of the house, first because they are going to love the ingredientes and second because it is 100% safe in all its steps since it does not involve the use of the oven nor knives.
It’s important to highlight that although they are delicious, they are very healthy because they’re loaded with a lot of protein which helps us recharge energy (so that parents can endure those long days full of tasks) and for the little ones it can serve as a reward when finishing their chores or school homework. You will see that everyone at home will love these energy balls full of flavor. So let’s get to work!
What you’ll need for 15 balls:
- 1 cup old fashion oats
- 1/2 cup peanut butter
- 1/2 cup dark chocolate chips
- 1/2 cup honey
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
1. In a large bowl, combine all the ingredients together and mix them. Then cover them and place them in the refrigerator for 30 minutes.
2. After 30 minutes have passed, take out the mixture and start making balls with your hands. This is my niece’s favorite part!
3. Once all the balls are made you can store them in a closed container and place them in the freezer for 15 minutes before eating and enjoy!!
Note: Once they’re frozen I like to store them in a ziplock bag for easier access before a workout or as a healthy snack during the day. Please write me and tell me if you tried the recipe and how did you like it.


Five Foods to Help Fight a Cold
How’s your week going? Do you have a cold? Even worse, the flu? Did you know that according to the Centers for Disease Control and Prevention (CDC) up to 20% of Americans will likely get a rotten case of the flu this year? I’ve got some good news for you. What you eat can help bolster your immune system and help with your cold symptoms. Fruits, vegetables and even some spices offer up a medicine cabinet full of healthy benefits for your body.
You’ve probably heard the term ‘super fruit’ which means a fruit that offers health benefits beyond basic nutrition. Number one on your list of cold fighting foods are super fruits.
- Tangerines, oranges, grapefruit along with cherries, pineapple and strawberries (to name a few). These fruits contain immune building vitamin C. I much prefer the whole food over a vitamin C supplement since you get the benefit of the water content as well as other vitamins and minerals in the fruit. Research has not proven that vitamin C prevents colds but it does play a role in a healthy immune system which in turn helps you fight off a cold.
- Spicy foods such as hot sauce, wasabi, chili or spicy sauces help to temporarily open sinuses and help with congestion. A bowl of chili or spicy tortilla soup with a dash of hot sauce may cause your nose to run and eyes to tear but right now, that could be a good thing. This relief helps you to breathe easier for a little while. So if you’re up for it, try a little spicy food.
- Yogurt. This is probably a food you never would have thought about to fight a cold but here’s the deal. Yogurt with active cultures such as acidophilus can enhance immune function by putting healthy bacteria in the body, especially your gastrointestinal tract where a lot of your immune function happens. Yogurt is especially important if you are taking antibiotics which strip out the bad bacteria and take the good along with it. Yogurt helps replenish those healthy bacteria.
- Hot liquids, especially tea: Besides feeling really good on your throat and warming your body when you have the chills, hot liquids temporarily thin out the mucus in the nose and throat. Tea or coffee with a little caffeine gives you a slight energy boost when you feel exhausted. Drink a lot of water to keep your body well hydrated and to continue to thin out mucus buildup.
- Chicken Soup. Load it up with garlic, onions and lots of broth. These are the items that benefit your cold so chicken is fine or not, depending on your preference. The garlic and onion-loaded broth will help ease congestion and thin out mucous. If Mom isn’t around to make that chicken soup for you, there are some really good canned versions on the market. Be sure and shop for a lower sodium version as canned soups can be over the top when it comes to added salt and sodium.
Now that you’ve given your body food to fight that cold, it’s time for some much needed sleep. Feel better!


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Starting on February 28th, True Food Kitchen will be using this new sourdough crust as part of their TRUE Ingredients Standards program. This program ensures that every ingredient used in their dishes meets the highest standards for both people and the planet. CEO John Williams explains, "We believe in the power of whole, real food. We partner with each of our growers, ranchers and producers so that every ingredient meets our TRUE standards. That means better food for you, your family, and the planet."
The new sourdough crust is not only delicious but also offers health benefits. Made in-house from a fermented sourdough starter, it adds depth of flavor to the pizzas while being easier to digest and naturally low in gluten. It also promotes a healthy gut and has a lower glycemic index compared to highly processed flours.
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In addition to the new crust, True Food Kitchen is also exclusively using organic DiNapoli tomato sauce on all current and future pizzas. For example, their Southwest Bison Sausage Pizza features organic DiNapoli tomatoes, Force of Nature regenerative bison, and Vital Farms pasture-raised egg. The Garden Pesto Pizza is overflowing with organic tomatoes and arugula.
According to Williams, these efforts towards their TRUE Ingredients Standards program will not be compromised as the company expands nationwide. "TRUE Ingredients Standards will open the door for more guests looking to eat real food crafted from the highest quality ingredients without sacrificing taste."
The company's commitment to sourcing with integrity is reflected in their five core pillars: Organic that Matters, Healthy for Pasture, Plate and Planet, Future-Forward Farming, Cut The Bad, Amp Up The Good, and See Ya Seed Oil. These pillars prioritize organic certification, healthy and sustainable farming practices, and eliminating harmful ingredients from their menu.
To experience True Food Kitchen's new TRUE Ingredients Standard, including the all-new sourdough pizza dough, reservations can be made on their website or online orders can be placed. For the latest updates, follow @livetruefood on Instagram. True Food Kitchen continues to lead the way in providing delicious and healthy options for its guests while staying true to their commitment to real food for real life.
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Peniel teaches Sungjae to say “That chocolate is very sweet” in English
Peniel: That chocolate is very sweet.
Sungjae: Ohh, I’ll try… That’s chocolate is very sweet.
Peniel: No, not “that’s”, “that”.
Sungjae: ~That~ That chocolat, that chocolat is…
Peniel: Very sweet.
Sungjae: Bery sweet.
Peniel: Very. Very. V-very.
Peniel: Very sweet~
Sungjae: *tries again* That chocolate is bery sweet.
Peniel: No, not like “bery”. Very.
Sungjae: Very? That chocolate is verrry~ th- sweet! *laughs*


Japanese food is intriguing to international visitors. Anthony Bourdain once mentioned that a group of accomplished chefs are asked if they can only eat the food from one city for the rest of their lives, the choice would be Tokyo, Japan. If you look for blogs about Japanese food, you will find numerous entries from Japanese food fans. I hardly find any articles about the experience of home cooked meals in Japan, though. Let me fill that gap from my perspective.
I would like to virtually take you to a breakfast we eat at home in Japan in this article. I hope you get to know how it is to cook and eat in normal Japanese homes.
I grew up in a Japanese small city in 60s and 70s, and it was exppected for a family to eat breakfast and dinner together at the family table. My mom did all the cooking and cleanup afterword. I have never seen my dad doing anything in the kitchen. That was the way it was back then, and it still is in many Japanese households. Being a girl, I had to help out, but my brother was never expected to do any kitchen chores.
In my household, breakfast was always a full meal. We always had a bowl of rice, miso soup and at least 5 different side dishes. Typical side dishes are tamagoyaki (rolled egg omelet), grilled or dried fish, natto (fermented soy beans), nori (dried sea weed), and pickled vegetables. Japanese restaurants in the U.S. serve miso soup always with tofu and sometimes with seaweed. Home cooked miso soup can have many different and creative ingredients such as combinations of sliced cabbage, potato, many different types of mushrooms, daikon (turnip), spinach or friend tofu. Miso soup must be always freshly cooked, and we never ate miso soup left over from the day before. Other side dishes can be steamed or stir fried fresh vegetables, some left over side dishes from previous day’s dinner.
Here are the pictures of tamagoyaki (rolled Japanese omelet), takuan (picked daikon) and natto (fermented soy beans). They are all Japanese breakfast staples.
Each dish is in small portion. Japanese people place importance to the number of dishes served in a meal. The more dishes are served, the more extravagant the meal is.
On the same token, each dish tends to be simple to cook and serve. Otherwise, the breakfast preparation can take too long and it will become lunch (or dad will be late for his work). When I go visit my Mom’s house, I’m usually in charge of preparing the breakfast. Excluding the time for cooking rice in the rice cooker, the actual meal preparation time is about 30 minutes. Breakfast time is a very busy time in Japanese household kitchen.
My mom likes to eat her meals on the low floor table and sitting on a zabuton (Japanese cushion). She has a dining table in the kitchen, but she prefers sitting on the floor rather than sitting on a chair. When I eat with her at home, I have to sit on the floor also. It’s very hard for me since I am no longer used to sitting Japanese style on the floor.
Japan has the longest life expectancy in the world. In my opinion, one of the reasons of the long life can be attributed to eating healthy and hearty traditional Japanese style breakfast.
While I was researching the topic, I found this cute YouTube video about Japanese breakfast. I thought you would enjoy it. The little girl is adorable!
Itadakimasu ! (Japanese phrase for bon apetit, or thanks for this meal).


Bluff Lake Catfish Farm specializes in All-You-Can-Eat meals that will keep you coming back for more. We take pride in our food and strive to create the best customer satisfaction possible.
Our menu has been created to cover all tastes and preferences and is competitively priced for all budgets. Our rural location is uniquely located in a beautiful Iowa River Valley between two lakes, a 50’ waterfall, and the Maquoketa River.
So next time you want to get away from your home or office, why not take a relaxing, scenic drive to Bluff Lake Catfish Farm and let us provide you with a unique dining experience. Enjoy!


|Roy's Finch Egg Food Mix
• 30 Large Eggs
|Start by boiling some eggs. I actually boil 15 dozen eggs in 3 batches (60 per pot). Once the water comes to a boil, set your timer for 14 minutes. You don't want to over boil your eggs because this turns the yolks a disgusting green color. To make it easier to peel, crack the eggs and plunge them into cold water.
|Thirty peeled eggs go into the mixer. A food processor can be used, but I find that it goes too fast and turns the eggs to mush. Some people don't bother to peel the eggs and throw the whole thing in. Either way works. I like to serve the shells separately. Mix at slow to medium speed.
|Mix until the egg yolks are broken up and most of the whites are as well. Should be fairly crumbly at this point.
|Add the dry ingredients, Vionate and pulverized zinc tablets. The zinc tablets (available at most health food stores) are run through an electric coffee grinder. This turns the zinc into a fine powder. Zinc is one trace mineral that is missing from Vionate so it is added here. This will form a drier, more crumbly mixture.
|Next add the oil. If you do not want to use the Vetafarms Breeding Tonic, use 1/2 cup of wheat germ oil instead. I have used cod liver oil but find it not as stable as the wheat germ oil. Be careful at this point. Too much mixing will cause the batch to go mushy. Mix slowly and just enough to incorporate the oil before moving on. I often decrease the amount of oil during the summer months.
|Finally, begin mixing in the dry egg food. I use a product from the Seed Factory, but CeDe is very similar. This will bring the mixture back to a dry crumbly state, but again, be careful and don't over mix. The flour and bread crumbs from the egg food mix and the cornmeal from the Vionate will mix with the wet eggs and oil and begin to form a dough if you mix it too much. Just enough to form a dry mix, then stop. You want to keep the protein ratio up so don't add too many carbohydrates with the dry mix.
|This egg food freezes very well. I portion out 2 cup servings and freeze them in individual plastic containers. These are thawed out in the refrigerator each night for serving the next morning. The thawed egg food will have a slightly different texture from the freshly mixed egg food, but the birds will eagerly eat it just the same. It's best not to try and use a microwave to speed up the thawing process. It just isn't the same.
For a drier mix without sacrificing the oil, boil and peel the eggs the day before and place them in a covered bowl in the refrigerator. The next day they will have drained off a lot of the excess moisture contained in the egg.
Don't attempt to fix a mushy mixture by adding more and more dry egg food. This just makes more dough and decreases the egg ratio.
You'll find nearly as many egg food recipes as you'll find bird keepers. Some of the ingredients used by other breeders include couscous, peas, carrots, corn, dog food, hand feeding mix, etc. I've tried to keep my mix simple with only the things I think they need, not want. I think there may be a tendency by some to make the egg food supplement more appealing to humans rather than address the needs of the birds.
Small Batch Recipe
While the large batch recipe can be altered to make smaller batches, some people found the amount daunting for only a pair or two. The key goals with any egg food is to provide protein and a soft, easily digestible food for birds feeding their young. Remember, a whole egg has everything needed to make a whole little chicken.
|Small Batch Recipe
|Scramble 3 eggs with 1 teaspoon of Wheat Germ oil.
|Mash them up with a fork.
|Mix in 3 teaspoons of Vionate Vitamins and some dried egg food.
|Mix well and let sit for about 10 minutes to soak into dry ingredients..
|Vetafarms Breeding Tonic
|Birds2Grow (209) 869-5900
|Rex Wheatgerm Oil
|Pet Market.com (888) 738-6758
|Vionate Vitamin-Mineral Powder
|Cutler's Pheasant Supply (810) 633-9450
|Volkman FeatherGlow Gourmet Egg Food
|Seed Factory (800) 635-9359


Hey babes, it’s almost that time of year again…HALLOWEEN! So if you’re throwing a party this year or just going to one, we’ve got you covered with the snacks. The B+B team has compiled a list of some of our fave halloween party drinks and snacks, enjoy!
Spooky Spider Deviled Eggs
6 hard-boiled eggs halved tablespoons mayonnaise
1⁄2 teaspoon ground mustard
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
- Cut eggs in half lengthwise. Slip out yolks and mash.
- Stir in mayonaise, mustard, salt, and pepper.
- Cut whole olive in half.
- Put one half on mashed yolk for the spider’s body.
- Thinly slice the other half for the spiders legs. Put four legs on each side.
Add 1¼ parts Tullamore D.E.W. Irish Whiskey, 1 part Campari, and 1 part sweet vermouth to a mixing glass and fill with ice. Stir to chill and dilute cocktail, then strain into a cocktail glass. Garnish with a bloodied eyeball.
1 (11 ounce) package refrigerated breadstick dough (8 count)
8 hot dogs
- Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
- Place on ungreased baking sheet.
- Bake 12 to 15 minutes or until light golden brown.
- Place dots of mustard and poppy seeds for eyes and enjoy!
Rim martini glass with sprinkles. In a cocktail shaker filled with ice, combine 2 ounces Pinnacle Atomic Hot Vodka, 1 ounce DeKuyper Pucker Sour Apple Schnapps, and 1 ounce apple juice. Shake and strain into prepared martini glass. Garnish with a lime wedge.
Halloween Brain Dip
1 large fresh cauliflower
2 radishes, bulbs with root left on
2 pimento stuffed olives
1 banana pepper, slice
1 slice purple onion
1 cup your favorite vegetable dip
- Wash cauliflower.
- Cut florets from the top of the cauliflower until you have a cauliflower ‘bowl’.
- Remove greens from bottom. Cut stems from radishes, leave the root which will look like an optic nerve, and remove skin but leave a little to resemble blood shot eyes/veins.
- Hollow out the cut end of the radish with the tip of a knife so to stuff with olive. Use a toothpick to hold everything together.
- Line your “bowl” with aluminum foil or a clear cling wrap so dip doesn’t escape.
- Fill cauliflower with dip, garnish with radish ‘eyes’, pepper nose and onion mouth, and serve with veggies and crackers.


It’s that time of year again, where kids and grownups alike start carving up pumpkins for Halloween.
As wonderful as a jack-o’-lantern looks, however, it can create an awful lot of waste. Thankfully, it doesn’t have to be that way.
Vidushi Binani is co-founder and owner of Café Volonté, a holistic eatery in London. She explains the health benefits of the seasonal veg: “Pumpkins come into season in autumn, from late September to the end of November. It’s best to eat them when they’re in season, as the produce will be of the best quality and highest nutrition value at the time.
“Pumpkins are full of beta carotene, which our bodies turn into vitamin A. Vitamin A is essential for building and boosting immunity, especially in the autumn, when the flu is also in season! Pumpkins contain vitamin C, as well, which will further boost immunity and ability to fight infections. Both of these vitamins also help to keep our skin healthy, which is important in the dry, colder months.”
You may not be aware you can eat every part of the pumpkin.
“We traditionally remove the skin and seeds, and throw them away as they’re not particularly pleasant to eat. But if cooked well, the skin is a great source of fibre, antioxidants, and the seeds are also high in magnesium,” says Binani.
Zwilling and Staub chef, Paul Bough, agrees we need to be less wasteful. “Although the pumpkin is first and foremost edible, 22.2 million pumpkins will be uneaten this year as people throw away their spooky carved designs after Halloween. And reducing food waste and saving money is more important than ever.”
So, how can you use yours?
For the flesh
Binani reveals you can use the flesh to make a puree: “Bake the pumpkin until it is soft, and blend just the flesh until smooth in a food processor. The puree can be used in baking sweet and savoury dishes.”
Perhaps add it as a topping to pancakes with cinnamon, add it to a pie, pop it in a crumble, or make a pumpkin seeded loaf with it.
“For those with a sweet tooth, pumpkin bread is the new banana bread! Mixing the puree with warming spices, such as cinnamon, nutmeg and ginger, will produce a bake that is full of flavour – and will be a welcome treat on cold autumn and winter evenings,” says Bough.
“You can also add some vegetable stock, herbs and spices to the puree and cook in a pot to make a hearty pumpkin soup,” suggests Binani. “You can also pickle the flesh of a pumpkin. Pickled fruit and veg can be stored for longer in air-tight jars, and used to add tang and punch to any meal. For example, in a sandwich or topping on a salad.”
For the skin
Leave the skin on and get cooking.
“Roasted pumpkin is a great way to eat all of it. Chop it up into small or medium chunks, with the skin on, and season with some olive oil, maple syrup, thyme, paprika and salt, and roast in the oven on a high heat for 25-30 minutes. They have a great texture and flavour, and the skin is soft enough to eat. It would go very well added into a salad or eaten as a side with a meal,” says Binani.
Don’t like the skin? “Don’t let the exterior of the pumpkin go to waste – compost it, leave in your garden and enjoy some wildlife visitors,” says Bough.
For the seeds
As far as snacks go, seeds are a great source of protein and are delicious.
“The seeds can be dried and roasted in the oven. Seasoned with some salt and paprika, they make a great crunchy snack or salad topping,” Binani says.


SQUIRREL'S FAVORITE EATS
Mighty Squirrel Burger
Beef patty topped with fried egg, grilled ham slice, cheddar & swiss cheeses, lettuce, tomato, onion, mayo, mendocino mustard & ketchup. Potato chips & pickle slice on the side.
Marinated boneless breast, grilled &
served on a bun with provolone cheese, tomato,
shredded cabbage, hoisin sauce, & mayo.
Garden burger, topped with sprouts, tomato, onion, & ranch dressing.
Established in 1974. Squirrel's Tavern is a long-time celebrated local business in downtown Corvallis.
A favorite drinking hole for locals, students and travelers alike. Funky, fun and welcoming. Wood-paneled walls covered in a rich history of artwork, music posters, squirrely finds and community fun. Owner, Greg 'Squirrel' Little, hosts annual parties, a softball league & musical events. With an excellent selection of local microbrews and deliciously affordable food items, Squirrel's has an ever growing fan base of regulars.
Beer on Tap
Pabst Blue Ribbon, Labatt's, and a great selection of local Microbrews including Ales, Porters & Stouts from Northwest Breweries: Widmer, Calapooia, Sierra Nevada, Deschutes, Rogue, Terminal Gravity and Oregon Trail Brewery to name a few. Plus, one rotating featured tap.


Here’s a round up of our favourite Savoyard dishes, including recipes for those looking to rekindle those fond mountain memories at home or on their next self-catered winter ski holiday…non-cheese lovers look away now!
French & Swiss Alps Traditional Recipes
Originally hailing from Switzerland, this legendary cheese-based delight dates way back to 1699, and makes for a fun, sociable mealtime, as well as being great for groups and those travelling with kids.
In Savoie, our locally-produced Beaufort cheese normally replaces the traditional Swiss Emmental, but the recipe is pretty flexible and can be adapted to include any mixture of these cheeses as well as Gruyère, Comté, and Reblochon, which are all readily available too.
Ingredients (per person)
1 x small glass white wine*
200g of cheese (grated or cut into small pieces)
½ clove garlic
½ liqueur glass of Kirsch or Marc de Savoie (a local brandy similar to Grappa)
Crusty bread, cubed (stale bread works best)
Grated nutmeg to taste
Ground pepper to taste
*Apremont is a good choice if using a local Savoie wine, otherwise any dry white wine such as Sauvignon Blanc will do.
White wine is also a great choice to drink with this dish as it help break down the cheese for digestion.
Using a fondue or other enamel pan, rub the inside all over with the garlic to season
Over a moderate heat, add the white wine until boiling, taking care to hold some back (it is easier to add wine later to thin down the melted cheese than it is to add more cheese to thicken a mixture that is too runny)
Add the cheese to the wine gradually, stirring constantly until the mixture melts and thickens. Add a little more wine if the mixture is too thick, and be careful that it doesn’t catch on the base of the pan
Add the Kirch and seasoning to taste
Serve at the table over a low flame with chunks of crusty bread, long forks, boiled potatoes, charcuterie, cornichons and a simple green salad.
Simple to prepare, and a French ski holiday staple, tartiflette is the iconic Savoyard dish, using local Reblochon cheese layered with potatoes, onions, and bacon lardons for an indulgent and satisfying treat.
For an even more local twist, replace the potatoes with Crozets. These small pasta shells are made from buckwheat flour, and Croziflette is a delicious regional speciality unique to the Tarentaise area of Savoie.
Ingredients (serves 4)
1 x Reblochon cheese
200g smoked bacon lardons
1 x small glass white wine
Ground black pepper to taste
Grated nutmeg (optional)
Peel and slice/roughly chop the potatoes
Thinly slice onions
In a pan, fry the onions and bacon lardons until golden (approx. 3 minutes)
Add the potatoes, and leave to cook over a moderate heat for 20 minutes
Preheat oven to 200ºC
Deglaze the pan with the white wine and cook for a further 5 minutes
Season with freshly ground black pepper and nutmeg (if desired)
Slice the Reblochon in two to make two thin rounds. Chop one half and mix in with the potatoes/bacon/onions, and keep the other half to place on top.
In an ovenproof dish, layer the potato/bacon/onion mixture with pieces of chopped Reblochon, and place the remaining ½ slice of Reblochon on top, crust side up.
Cook in the oven for 15-20 minutes until the Reblochon is melted and golden
Serve hot with a green salad on the side
A traditional peasant dish, Raclette (from the French verb racler, meaning “to scrape”) is a semi-firm cows milk cheese, eaten either sliced or melted. A little trickier to re-create at home, this dish is normally eaten by scraping the melted layer from the crust of a large wheel of cheese, using a wooden scraper.
You may be lucky enough to have a Raclette machine in your Première Neige chalet, but if not, these heated lamps can be seen adorning the tables in the local restaurants, and can also be hired in-resort if you are self-catering.
Like many of these cheese-based delicacies, it is best enjoyed with salad, fresh bread, charcuterie, pickles, and a crisp glass of local white wine.
Diots de Savoie
These locally-made sausages come in several varieties, and are served cooked or dried to be eaten hot or cold.
The most popular recipe boils them with onions and local Savoie white wine to be served with potatoes, polenta or crozets.
Ingredients (serves 4)
6-8 diot sausages
500ml white wine (Apremont, Joigneux Blanc or Chignin are good local options)
1 sprig thyme
2 bay leaves
Cook the diots in a pan with butter until golden brown, and put to one side
Thinly slice onions and shallots and add to the butter in the pan
Sprinkle over flour
Add the white wine, diots, thyme and bay leaves, and cook in a covered pan for 40mins
Add additional white wine or water if necessary
Serve with polenta, potatoes or crozets
Look for a nice local Gamay red wine to enjoy with this dish.
There’s no doubt that with the array of fabulous local cheeses, cured meats and tipples, these recipes inspire memories of the mountains, snowy landscapes, warm open fires and shared fun with friends and family.
By Chris|2023-06-28T08:28:14+00:00June 27th, 2023|