Spuds Supreme can turn any frown upside down with a delicious snack. Perfect for any afternoon with the kids or as a pairing with your favorite Green Mountain Grills recipe as a side. You can part it with Ketchup or you favor GMG Sauces for an extra tasty burst of flavor with every bite. These potatoes are good with just some salt and butter too! Potatoes are the root vegetable we most see everywhere so why not have a great way to grill them up every time or all the time.
Spuds Supreme Potatoes
Wash a few russet potatoes and slice lengthwise into wedges.
Pile onto a piece of aluminum foil large enough to wrap them up.
Sprinkle with GMG South of the Border Rub or GMG Wild Game Rub.
Dice a small onion and add this to the pile as well. Sprinkle some crushed red pizza pepper on and moisten the whole thing with olive oil or melted butter. Don’t saturate.
Cook at 400°F (204°C) for 30-45 minutes or until done, shaking once or twice to distribute the oil.


Growing up, one of my favorite memories is of my mom making stacks of fluffy waffles using my Grandma’s recipe and the same waffle iron that lasted decades.
She would cook them until they were crispy and serve with syrup in a fancy glass pitcher, accompanied by rings of Polish kielbasa that were so hot they would spit at you when you poked them with a fork.
We didn’t have waffles a lot, so they really were a special occasion.
I guess that’s why I probably grew up thinking that they were complicated to make, but in reality..
So when one of my coworkers gave me the most adorable little mini baby waffle maker, I had to break this baby out. After all, it’s time we start making traditions of our own. And I LOVE the idea of tiny little (did I mention it’s baby size) waffles that remind you of those Eggo waffles you could just pop in the toaster. In fact I froze the leftover ones so I could do just that later this week...
Separate the eggs. Beat the yolks until fluffy, and the whites to stiff peaks.
Add the rest of the dry ingredients to the egg yolks, alternating with the milk.
Fold in the egg whites and add the butter.
How long, you ask, until the egg yolks are fluffy enough?
Let’s just say go look for a water bottle - no the GREEN water bottle - and you’re probably there.
Once you’re ready to add the dry ingredients, I try to make it as easy as possible. I don’t want eight bowls to clean up. So instead of mixing all the dry ingredients in a bowl, I just put the baking powder and salt right on top of the flour. Add, alternating with the milk.
Don’t worry if the batter looks a little chunky until it’s all stirred in.
This is usually when I realize I’ve forgotten to beat the egg whites, but lucky me my 3-year old is a pro (the little one’s in training):
What are stiff peaks?
Stiff peaks are when you lift the beaters straight up and they look like this -
Obviously there’s only one thing my kids want to eat on waffles and I’m not ashamed to say that half of my reason for starting this blog is to one day hopefully have Ferrero send us bucketloads of Nutella so that we may have Nutella-fueled brunches and sleepovers.
A mom can dream right?
But classic syrup for me (until we try putting brownie batter in here. But that’s for another post).
Baby Belgian Waffles
Makes 12 baby waffles or 4 large Belgian waffles
3 eggs, separated.
2 c. flour
3 t. baking powder
1/2 t. salt
1 1/2 c. milk
4 T. butter, melted and cooled
Beat the egg yolks until light and fluffy, about 5 minutes.
Measure out the first cup of flour, and add the teaspoons of baking powder and the salt on top of it. Add about half to the egg yolks, then add some of the milk. Alternate again, then scoop out the second cup of flour and alternate with the remaining milk.
Beat the egg whites to stiff peaks and fold in.
Add the butter.
Make in a waffle iron, or a panini press, or even in a frying pan.


Mim's Mediterranean Grill
Northern Michigan's Favorite Gyros
Monday - Saturday
11am - 8pm
Located north of Petoskey, at 1823 Highway US 31 North, Mim's provides its customers with cooked to order Mediterranean flavored meals. We use wholesome ingredients and provide quick service at fair prices from our brightly colored café. Customers may come inside the building to make or pay for orders. Currently, Mim's provides indoor seating, patio seating as well as parking lot pick up service during all hours of operation on Monday - Saturday from 11am to 8pm. Mim's Mobile Grill, our food truck located at the Back Lot (425 Michigan Street) will be open from 11:30am to 8pm Tuesday - Saturday beginning May 1st 2024.
We are excited to be serving our customers at our restaurant. As we are a very small restaurant, our indoor seating will be limited to a few tables. Thank you for your understanding. Patio seating will be available when the weather is warm.
If you live in the Petoskey, Alanson or Harbor Springs area and want to work in a fun, family owned kitchen environment, let us know! Mim's Mediterranean Grill and Mim's Mobile Grill (425 Michigan Street) are both hiring for positions beginning in April starting at $17/hour, plus tips, plus hourly bonus money in June-September, plus Sundays off and holidays off. Email us below or stop in to grab an application at Mim's Mediterranean Grill (1823 N. US - 31 Petoskey, Mi 49770)
Planning an event? Having a party? Just need to feed a lot of hungry people? If you know that you will be feeding 10 or more guests and would be interested in checking out the catering menu we have some great options! The standard catering meal package starts at $16 per guest and includes gyros, salad, spanakopita and pita chips. All catering requires at least 48 hours notice and a quote. Lists of guest's names and orders are also acceptable but will be charged menu pricing and be boxed individually. If you would like a catering quote please email us below.
Mim's offers on demand snow plowing services within our delivery area. Most residential plows will be between $25-$60 . Request a plow quote by emailing your address to firstname.lastname@example.org. Once your driveway has been quoted, on demand plowing is available from 8am - 11am Monday though Saturday and when available.
Our food service trailer serves our delicious gyros at a beer garden in downtown Petoskey called The Back Lot. It is located at 425 Michigan Street behind Mitchell Street Pub. Mim's Mobile Grill will be open Tuesday - Saturday 11:30am - 8pm beginning in May of 2024.


Appropriate pH levels in the body are key to maintaining good health. In order to function at its optimum level, our body needs a pH of about 7.4, which is a slightly alkaline range.
Unfortunately, the increased industrialization has led to an elevated CO2 deposition, which in turn lowered the ocean`s pH from 8.2 to 8.1, leading to a negative effect on the marine life. In addition to this, the pH of the soil also affects the mineral profile of the food we consume.
In brief, an alkaline diet is a diet which is based on the nutrients obtained from vegetables and natural foods. This type of diet is beneficial for everyone and this is the reason why this article presents a list of alkaline foods which can be incorporated in your diet.
Besides being abundant in vitamin E and fiber, flax seeds are highly alkaline and anti-inflammatory.
Extra Virgin Olive Oil
Extra virgin olive oil is a great addition to any diet plan due to its vitamin E content and monounsaturated fats.
Berries are one of the healthiest fruits due to their antioxidant and fiber content.
Melons are highly alkaline fruits which are also abundant in fiber and water content. Therefore, they have the ability to hydrate the body and detoxify the digestive tract.
Besides being highly alkaline, Swiss chard is abundant in antioxidants, anti-bacterial, and anti-viral properties.
OTHER FOODS TO INCLUDE IN AN ALKALINE DIET
In addition to the aforementioned five alkaline foods, you should consider the following foods as well:
Parsnips (high glycemic)
Banana (high glycemic)
ALKALIZING SPICES & SEASONINGS
Apple cider vinegar
Fresh Fruit Juice


In a previous post, we covered the reasons you should grind your own coffee beans. In this post, we provide a guide to buying a grinder for your espresso machine. As you probably know, buying an espresso machine is not a guarantee for high-quality coffee. For those of us who love coffee, the importance of a fresh brew cannot be overemphasized. One of the primary factors controlling the brew time for a shot is the quality of the grind. If you rely on coffee that is already ground from the supermarkets, the quality of your espresso will undoubtedly be low. Grinding roasted coffee beans is the only sure way of getting the most aromatic coffee every morning. A grinder gives out the best coffee aroma and allows the user only to grind coffee beans as the need arises. Stored ground coffee gets oxidized with time losing the original rich taste that freshly ground coffee has. When buying a coffee grinder for your espresso, consider the following essential factors:
Burr and blade are the two common types of espresso grinders. A blade grinder is relatively cheap and easy to use. It is manually operated using a power button. The only control that the user has is time. The more extended the period of grinding the beans, the finer the coffee produced. A motor rotates the blades, and the process can be very noisy. Not only that, but the rotation speed of the blades will probably generate heat which will “burn” the coffee and spoil the taste. Burr grinders produce finer coffee dust than blade grinders. They are of two types; conical and flat. They are more expensive and are more consistent. Flat burr grinders rely on centrifugal force and the two flat parallel blades to crush the beans into fine powder. The conical burr grinders, on the other hand, rely on the two conical shaped bars and gravity force to grind the beans. One of the bars rotates while the other remains stationary. Thus, the distance between the burrs determines the fineness of the grind.
This focuses on whether the number of controls available on a grinder is sufficient to produce the kind of coffee particles needed for a good espresso shot. A stepless grinder offers the connoisseur an endless number of options when controlling the quality of coffee produced. With a stepless, it is possible to get an infinite number of grind sizes. An espresso coffee grinder will work perfectly well with a stepless grinder because the user is in full control. However, it can be a lot harder to replicate the settings over and over. A stepped grinder has a limited number of control options. With it, you can only control things like the time taken to grind. Many stepped grinders have a good number of adjustments that will still give the desired quality for a perfect espresso shot and are recommended for beginners.
The primary purpose of a doser compartment in a coffee grinder is to capture the right amount of ground coffee to be added to the portafilter. A doser ensures that the quantity of beans crushed is suitable for multiple espresso shots. If your espresso machine is used for commercial purposes, then go for a grinder that has a doser but if you are buying a grinder for home use, a doser is not that important unless you are making, say, 6 shots in a row while entertaining. Use of a doserless grinder at home saves you from unused powder waste. You will also have less cleaning to do.
Every grinder lets you grind the amount of coffee by weight or time. Setting the number of cups (doses) desired (usually 1 or 2), a grinder works for a set amount of time. Some grinders allow the user to grind for any amount of time by holding in a button. Using weight to determine the amount of coffee to grind is more precise and is usually found on higher priced grinders.
An espresso shot is made by using very fine coffee particles (14 grams) into which pressurized water (9 bar) is forced through in a short amount of time. Therefore, an espresso grinder should provide a high level of consistency in the coffee particles to ensure that the rate of extraction is maintained. If the extraction is done poorly at extremely high temperatures, the espresso shot will be bitter and lack the sweet aroma of fresh coffee. Use a grinder that offers high precision settings.
The price of a given grinder will depend on the size of the motor, the size of the grinder and whether it is a blade type or burr grinder. In most cases, the higher the cost of a grinder, the better the quality. A cheap one has a short lifespan forcing a shopper to go back to the market after a short while. As a rule of thumb, the price of a grinder should be anywhere from 30 to 50 percent of the espresso machine's cost. If the grinder is equal to or on par with the cost of the espresso machine, the grinder will exceed the performance capability of the espresso machine. Likewise, a very expensive espresso machine paired with an inexpensive grinder will not allow a user to optimize the performance of the espresso machine.
TotalEspresso.com has a wide-ranging selection of grinders from various manufacturers to meet your needs. We would be happy to answer any questions you may have.


Expansion of cottage foods law adds another chapter to Paonia baker’s cookbook
Paying it forward for pickle makers
When Gov. John Hickenlooper signed the Cottage Foods Expansion Act in June, he added another chapter to Monica Wiitanen’s political recipe book.
The Paonia farmer and baker was the driving force behind the original 2012 Colorado cottage foods law, which has been a boon to hundreds of small-batch producers around the state. The measure proved so popular, in fact, that Wiitanen and other advocates mounted a second campaign this spring to expand the act and pay it forward for an even wider circle of small farmers and home canners.
“It’s been a lot of fun,” Wiitanen says of her adventures in lawmaking.
It started with a simple idea more than a decade ago. Wiitanen found she often ended the growing season with unsold garlic, chili peppers and other produce. There was a business opportunity in turning the excess produce into value-added products – if state health regs could be relaxed for home producers.
“That’s how farms used to survive,” notes Wiitanen. “They could make use of all these foods and then they could sell them in the off season.”
Kentucky had recently passed a law allowing its residents to make certain foods in their home kitchens for direct sale to consumers. Could Colorado do the same?
With the support of Western Colorado Congress, an alliance of community groups based in Grand Junction, Wiitanen worked with then-State Sen. Gail Schwartz to develop and pass Colorado’s first Cottage Foods Act. Enacted in 2012, it was a win for producers, consumers and the economy.
Previously, one-size-fits-all regulations – including the requirement that all food products be processed in a licensed commercial kitchen – made it unaffordable for small producers to enter the market. The new law trimmed some of the red tape for “non-potentially hazardous foods” – items like spices, teas, dehydrated produce, honey, jams, eggs and certain baked goods.
The latest expansion of the law, House Bill 1102, which passed in the final days of this year’s legislative session, adds flour, fruit empanadas and tortillas to the list. More significantly, it creates a second tier of products including “pickled vegetables,” and instructs the State Board of Health to establish rules for the safe production and sale of these products.
The new and improved Cottage Foods Act gives growers more opportunities to add value to their produce, and enables others to earn extra income producing cottage products. It also meets the growing demand of consumers for locally produced foods, and generally strengthens local economies and increases food security.
The measure enjoyed strong bipartisan support, with Reps. Millie Hamner (D-District 61) and Yeulin Willett (R-District 54) sponsoring it in the House, and Sens. Kerry Donovan (D-District 5) and Kevin Grantham (R-District 2) in the Senate.
Western Colorado Congress led the popular campaign in support of the bill.
Wiitanen, who has expanded her operation to include baking traditional breads in an outdoor wood-fired oven, says she’s pleased that the Cottage Foods Act is getting even better.
“When we were working on the bill the first time, I was thinking maybe I would make a couple thousand dollars a year. Well, now I’m making that every month,” she says. ” The extra income enables her to employ two helpers, and their wages in turn recirculate in the local economy.
Boulder County chef and culinary instructor Marilyn Kakudo, who also campaigned for the new law, believes it will have far-reaching benefits.
“Front Range farmers produce vegetables, not fruit,” she points out. “So the expansion of the act to include pickled vegetables will have a more significant impact to reduce food waste, provide economic opportunities and strengthen ties between farmers and their communities here, even more than the original act.” Since retiring from cooking and teaching in the local food industry, Kakudo runs Seed to Plate, a culinary and gardening education and consulting business.
“Expanding the Cottage Foods Act will support local farmers and growers and boost Western Slope economies,” said Rep. Millie Hamner. “It will also expand the unique farm-to-table experience available at farmers’ markets across Colorado.”
Added State Rep. Yeulin Willett: “I’m particularly happy to see this expansion of free enterprise with minimal government regulation – this should help to further expand our wonderful farm-to-fork commerce here in Delta and Mesa Counties, which need all the help they can get!”


Food Handlers Practice Test And Answers Pdf
A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D US. B wet hands and arms.
Our Sample ServSafe Test Prep has 20 questions youll.
Food handlers practice test and answers pdf. Practice Tests and Answer Keys Diagnostic Test Name Date Circle the best answer to each question below. Section 16 Foodborne Illness. A Freeze food at temperatures below 0 B Exclude food handlers diagnosed with jaundice.
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7 To wash hands correctly a food handler must first A apply soap. Servsafe Manager Practice Test. ServSafe Food Handler Practice Assessment Questions and Answers.
The program includes the following trainingcertification courses. The food handler will know that the food service management is responsible for training and ensuring that food handlers practice activities that prevent foodborne illness. Your Food Handlers final exam is comprised of 50 questions designed to test your knowledge of important food safety concepts such as.
ANSWER KEY Chapter 1 1 – 128000. The Texas Department of State Health Services TXDSHS requires anyone in Texas who works with food equipment and utensils unpacked food anyone who will come in contact with food kitchen staff bussers bartenders. Questions answers and solutions to pass the servsafe test.
Texas Food Handler Program To Go Texas food handlers final exam answers. The food handler will know that the manager sets the tone of what food safety activities occur or dont occur within the facility. The ServSafe Food Safety Training Program is developed and run by t he National Restaurant Association to help train the food service industry on all aspects of food safety.
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There are 40 questions on the real ServSafe food handler assessment and also on this practice test. Practice Test This test shows you what you might see on the food handler certification test. Practice Test Question and Answers 2021.
The temperature range in which bacteria can grow rapidly is between _____ F and. 3000 2 – Looks tastes smells 3 – Biological chemical physical 4 – Younger. C scrub hands and arms vigorously.
To help you prepare for your final exam the Canadian Institute of Food Safety CIFS has created a quick free Food Handlers practice test comprised of questions from the CIFS Food Handler Certification Course. Be sure to answer all 80 questions. There are 40 questions on the real ServSafe food handler assessment and also on this practice test.
Policies and practices which ensure that food sold by a food business is safe-to-eat and free from contaminants. Department of Agriculture 2 Three components of active managerial control include. Practice Tests and Answer Keys Practice Test Name Date 1 Which agency enforces food safety in a restaurant or foodservice operation.
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In Canada Food Handler Certification is a legal requirement for many food workers. As you may know people have search numerous times for their chosen books like this Food. ServSafe Food Handler ServSafe Manager ServSafe.
A Do not re-serve uneaten bread B Reheat uneaten bread before serving to other customers C Recycle unused uncovered butter for use in other. ServSafe Manager Practice Test76 Questions and Answers. When you study online with CIFS you will need to complete a final exam with a minimum score of 70 is required to pass the exam.
Ready to put your food safety knowledge to the test. You can use the book to look up the answers. Practice Tests and Answer Keys Diagnostic Test Name Date Circle the best answer to each question below.
B identify tag and repair faulty equipment within the facility. Which means you have to make 30 current answers out of 50 questions. Practice Tests and Answer Keys Practice Test Name Date 1 Which group of individuals has a higher risk of foodborne illness.
Prepare for your ServSafe exams with our free ServSafe practice tests. A Teenagers B Elderly people C Women D Vegetarians 2 Parasites are commonly associated with A seafood. Free 2022 ServSafe food handler practice tests scored instantly online.
1 The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. 1140 am– April 4 2021. 8 What should foodservice operators do to prevent customer illness from Shigella spp.
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The certification test is made up of 32 questions and you will need to know the learning outcomes listed on pages 3-9 of this book to obtain your certification. D use a single-use paper towel to dry hands. 1132 am– April 15 2022.
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The Dolce Frégate Provence**** Golfing Resort offers a gourmet restaurant that opens every evening where the chef and his team will prepare seasonal dishes based on daily deliveries from our local and regional producers and the AMAP Olivades farm. In a discrete atmosphere, you can enjoy fine and inventive cuisine, accompanied by the wines selected by our sommelier and suggested for pairing with your food choices.
To enjoy the unique environment of Dolce Fregate Provence, check out our Golf Breaks.
La Restanque Club House Brasserie
The golf club brasserie is a warm and jovial place, perfect for preparing your round or extending your day with a 19th hole at the bar alongside your golf buddies! Offering seasonal and local dishes, as well as a varied daily special, your sport lunches will become a moment to share among golf friends or business partners.
La Restanque Brasserie, open all day until sunset for welcoming our golfing friends prior to teeing-off and after the game to relax at the 19th hole! Here, the chef and his team offer you dishes of the day, according to deliveries of our local partners and change the menu to adapt to each season for discovering Provençal and traditional French dishes. Get ready to share and discover!
Discover the new fall menu at La Restanque : aioli, black pudding, fish & chips and a homemade chocolate mousse we’d love to hear your opinion about... You can make an online reservation or by telephone at +33 (0)4 94 29 38 18.
Le Mas Des Vignes Restaurant
Attached to the hotel the gourmet restaurant Le Mas des Vignes offers fine dining based on seasonal cuisine using products from AMAP (local producers network) and the region. Our chef takes special care to bring out the true flavours in each dish, simply and without flamboyance, highlighting the qualities and inviting you to dine in a warm and cosy atmosphere indoors or on the terrace, with a stunning view over the golf course and sea.
More informations about the new menu of the Mas des Vignes Restaurant
Passionate, Guillaume Maurice main concerns in his kitchens are his team and his back to basics approach. Because in order for the customer to be satisfied, the team must be enjoying itself. Therefore, he considers learning to be a priority and devotes a large part of his time to conveying his knowledge and increasing the team's skills.
Far from an extravagant cuisine, his emphasis is on respect for the ingredients, because for Guillaume Maurice each ingredient should be used wisely to enhance all the dishes. A chef ready to take on the many challenges that lie ahead with the management of the restaurants, bar and the implementation of conference catering at the hotel.
The Bar la Plazza is located on the patio of Dolce Fregate Provence Hotel overlooking the golf where you can refresh yourself during your stay at the hotel!
Enjoy the magical surroundings and the incredible view of the Mediterranean sea while savouring a delicious cocktail or a glass of Bandol wine...


, Zhongshan Lu. Mid-range,
strict vegetarian restaurant, with dumpling
house downstairs and menu-dining above. It's
extremely good - the gluten and bean curd
"roast pork" is perfect from the
taste to the texture - though the meat
imitations are not as fine as the
"fish" or pure vegetable dishes.
Five Rams , southeast corner of the
Renmin Lu-Zhongshan Lu crossroads. The city's
biggest Muslim restaurant, with the menu
touting some strange items such as T-bone
steaks, satays and Portuguese chicken. Also
good local-style hotpots, roast duck, lemon
chicken and spicy lamb, with a cheaper canteen
downstairs. Always fills up by late afternoon.
Inexpensive to moderately priced.
Guangxiao Si , Jinghui Lu. There's a
whole vegetarian restaurant complex
immediately west of Guangxiao Si, with
inexpensive, straightforward vegetable, gluten
and bean curd dishes on display canteen-style
for you to point and choose.
Guangzhou , corner of Wenchang Nan
Lu and Xiajiu Lu (tel 81380388); another
branch next to Xiuyu Xi Lu metro stop in
Tianhe. The oldest, busiest and most famous
restaurant in the city, with entrance
calligraphy by the Qing emperor Kangxi and a
neon roof sign flashing "Eating in
Guangzhou". The menu is massive and worth
saving up for, and you won't find better
fragrant oil chicken or crisp-skinned pork
anywhere. There are three floors, prices
increasing with each level.
Lian Xiang Lou , Dishifu Lu.
Comfortable, mid-range place skilled at
preparing duck fried with lotus flowers.
Lucky Fellow Seafood , Longjin Dong
Lu. Incredibly popular, mid-range place, with
full range of Cantonese dishes and, of course,
Panxi , Longjin Xi Lu, Liwan Park (tel
81815955). Situated on the western edge of the
city, take bus #71 from the western end of
Liuersan Lu, or #74 from Dongfeng Xi Lu. A tea
house of poor repute in the 1940s, now serving
the finest dim sum selection in the
city, and some delicious afternoon fare such
as hibiscus crab slices.
Qingping Fandian , Baohua Lu. Famous
for its roast meats (which you can buy to take
away in front), you can join the masses eating
cheaply downstairs or eat in comfort above.
Ronghua Jiulou , Longjin Dong Lu.
Two restaurants: a cheap, rice-pot outlet on
the north side of the road, and a pricier, new
branch opposite offering everything from
standard Cantonese stir-fries to „500
banquets. No English menu, but they try hard
to help out.


Join us for a meet and greet with Jonathan Uzcategui and his family at their restaurant churrasco on military cutoff. Set Menu: Choice of chicken or steak, black beans, rice, plantains, salad and dessert. $20 a plate or $35 per couple. Please RSVP so we can get a good headcount for preparation!
- February 15, 2021 at 6:00pm – 9pm
1319 Military Cutoff Rd
Wilmington, NC 28405
Google map and directions
- 79 people are going


Firefly Plantation Restaurant Bequia is situated close to Port Elizabeth on the Firefly Plantation, and the bar and restaurant is open to the public as well as resort guests who stay here. Residents are often found dining at the Firefly Plantation Restaurant Bequia along side visitors and tourists because of the fabulous menu and terrific food. During the busiest season of the year the restaurant holds special events like Creole nights and special BBQ menus, and the setting is incredible. Guests are seated in an open air setting with fantastic views. The menu changes frequently and is based on local sourcing and the freshest possible ingredients, both from the plantation itself and from neighboring farms and markets. Traditional Caribbean fare is served with modern changes, providing the best of both. The Firefly Plantation Restaurant Bequia is reasonably priced, and it is open for all 3 main meals as well as cocktails, afternoon tea, and even snacks at sunset.


Stress can be caused by many things, big and small. Like...oh, I don't know...realizing you're stuck in an unrewarding dead end job that uses none of your skills effectively. Like finishing off a busy week of business plan meetings by (finally) getting your taxes done, then starting to ever-so-slightly panic as soon as your accountant starts speaking.
Well, in this house, the stressed get baking. Ergo, you will see a lot of baking posts.
Baking is so relaxing to me. The mixing of flours and sugars and spices into something fabulous...the feel of the warm dough between your fingers...the rush of the sugar...the snap of the biscuit can...
That's right: I made the canned biscuit doughnuts I spotted recently on Southern Hospitality (via Southern Plate -- hop over to her blog for fabulous photos and a full tutorial on making these little buggers.).
They couldn't be easier. I popped the can when the mister was getting ready to go into the shower, and by the time he was out I had a plate of warm doughnuts.
I passed on the part of the recipe that called for you to dip the doughnuts in butter (I thought at this point I would be doing enough damage with the whole deep fried dough thing) and just rolled them in a mixture of coarse cane sugar and cinnamon. It stuck to the doughnuts with no problem.
They taste a lot likechurros, which is fine by me. Judging from the comments on Rhoda's blog, lots of Southern ladies grew up eating these sugary biscuit treats. What other tricks do you lovely Southern Belles have up your little sleeves?
I also rescued my sugar cookie photos from my camera today. The recipe is in my last post, but I thought you may want to see a few of the many (MANY) cookies that came out.
They held their shape quite well, making it perfect for more intricate cookie cutters. I mentioned using spelt flour, and I kind of like how it flecked the finished cookies with little brown dots. (Maybe I liked it because it fooled my pea brain into thinking there was something healthy about them.)


Now that I’ve reached what could be considered the very top end of “middle age,” I have occasionally experienced memory problems. Mind you, I’ve had memory problems before I even reached the bottom level of middle age. Once, when I was just a young gal of 35, we had our brand new pastor and his wife come to our place for dinner. I was honored to be hosting them, and I put baked beans in the oven that afternoon.
We were cooking out hamburgers (it was June) and it should have been a wonderful meal. As it turned out, my memory was shorting out all over the place. First of all, I forgot to add the appropriate liquid – including sauce – to the beans before putting them in the oven. Then we got busy watching our children play, playing card games, and swimming and I forgot the beans entirely – until Matt starting grilling the hamburgers.
That’s when I went in, turned off the oven, and carried out all the condiments, plates, buns, silverware, etc. for our picnic. When the burgers were done, I went into the get the baked beans. There may have actually been beans in that dish, who would know? They were a solid brick of hardened, fossilized rock. Matt couldn’t chisel out a portion with his spatula, a hammer, and a knife. So…we just had burgers and cole slaw.
It turned out our new pastor and his wife had a great sense of humor. We decided that beans needed to be put in an atomic oven and baked at least three weeks before serving. We laughed hard and have been friends ever since – over 30 years now!
I was reminded of the baked bean fiasco last week, when I was creating a care package for an old friend who is in a rehab center. She had asked for some particular items, including cheese sticks, pretzel rods, and puff popcorn. I had added some books, magazines, and lotion to the tote bag. Meanwhile, our friends (the pastor and his wife) were coming for dinner two days later, so while I was buying the care kit items, I purchased potatoes and a couple packages of cooked shrimp to grill.
So that morning, I packed up all the items to go to the rehab center, reached into the fridge, pulled out the bag with the cheese sticks and tossed it on top. Then I went on my merry way.
You know where this is going, don’t you?
About an hour after I delivered the tote bag, I received a text from my friend, thanking me for all the goodies and especially for the SHRIMP!
Heavens above. When I returned home, I looked in the fridge and there in the meat keeper was the bag of cheese sticks. What was I supposed to serve the next night? Grilled cheese sticks??
Back to the store I went, and bought some more shrimp. Plus, now I have to return to the rehab center at some future point to deliver the requested cheese sticks. Maybe it really isn’t a memory loss, it’s just general confusion.
That must explain my shopping trip when Matt had two teeth pulled. He was supposed to eat soft foods for a day, maybe two. So I bought him three packages of macaroni and cheese, six pints of ice cream, ten tubs of yogurt, three 4-packs of pudding, four individual mashed potatoes, and eight individual pots of jello. That’s probably enough for one or two days, don’t you think? I mean, it is if he and every other person in the county who had teeth pulled are coming to our house.
Oh, well, if it weren’t for my confusion, I wouldn’t have so many adventures, would I?


Pizza’s components can help with the poops… Norovirus, or what we often refer to as a stomach bug, is the leading cause of camping out in bathrooms in the U.S. Scientists found that carvacrol, found in oregano oil, can break down the virus. While no amount of pizza can prevent norovirus (Price Is Right trombone here), scientists are looking into harnessing carvacrol’s power for use as a sanitizer. (The concentrated version of it is intolerable, so don’t even consider it.) Carvacrol can also hack into prostate-cancer cells and reprogram them to kill themselves off, which potentially can be used to help treat prostate cancer. :cheer: ;)
“Pizza is loaded with rich stuff, especially cheese,” says Michael Agnew, certified cicerone at A Perfect Pint. “It needs a beverage partner that will scrub all that stuff away. Carbonation and hops do that extraordinarily well.” For beer fans: He recommends a malty beer like Vienna lager with tomato-based pizzas because the sweetness of the malt soothes the sauce’s acidity. Science! You save money! Well, only if you’re spending it in the first place. An intrepid pizza fan at NPR’s Planet Money plotted over 70,000 pizza prices and found you should always order the larger pizza. :huh: :silly:
Sbarro Sausage & Pepperoni (1 slice): Maybe it's the fact that I spent the previous night subsisting on a diet of candy, IPAs, and whiskey, but this tastes exceptionally good despite being mall pizza of ill repute. The spongy crust. The rabbit-turd sausage that kinda tastes like spicy Bob Evans (it's breakfast!)... This is going to be the best week ever. Little Caesar's Hot & Ready Pepperoni (1/2 pie): The food that sustains 95% of college students, the Hot & Ready, recently experienced a dollar price hike and a decline in quality… but who gives a crap? It's the perfect football pie. It tastes like pizza candy and doesn't have much realness going on, but it's fantastic. It's even better when you eat it while half-asleep on the couch. :woohoo:
Stop eating junk food by going to sleep on time
Ask yourself if you're tired the next time you pick up that bar of chocolate. Some junk food junkies turn to junk food because of a lack of sleep or stress. Put that chocolate bar back down and fill up a glass with sparkling water and lemon juice in order to stop eating junk food. This will perk you up.
Determine whether you eat junk food for comfort. Many junk food junkies turn to junk food because they either feel guilty or they're depressed. Instead of stuffing your face with ice cream, talk to someone you trust about what's bothering you.
Men, I eat a bacon, sausage, and egg burrito every morning. And have pizza once a week. Still rockin a 6 pack with the V. I still could be more cut, but I'm content at being at about 10% bf. Just gotta lift, and do your cardio; and try to eat clean meals rest of the day. Also helps I have a fast metabolism.if your bulking its a pretty good meal...get whole wheat bread thin crust and vegies on it. if u dont put the fatty meats (pep, sausage, bacon,etc) its not a bad meal. good protein, simple and complex carbs, decent cals. and yummy
You know, pizza gets a bad rap. The dish that can claim early origins dating to the 1st century BC is often lumped in with fast foods such as hamburgers and fries as a treat that should be consumed in moderation. In reality, pizza is healthier than you might think. Pizza can actually be a highly nutritional meal that covers most of your basic food groups and meets most of your nutrition requirements. Forget protein bars and stir-fried mung bean sprouts. It Starts with the Sauce. Sauce is at the heart of just about any pizza. Of course, a main ingredient of sauce is tomatoes, which contain antioxidants such as lycopene.
As I could see from your post, you are a great pizza lover, and it is naturally enough, because pizza is really very tasty food. But I know many people who can't stand it. So, it is not the universal kind of food) And not only fit guys can eat pizza, everybody can do it, but it should be done reasonably.
However, sticking to a healthy diet is easier than it seems at first glance. A new study showed that people who make even slight changes in the menu feel better and live longer than those who do not. And this, perhaps, is the best motivation. Correctly eating today you care about your health for many years. There are no special secrets in how to switch to proper nutrition. And most importantly - healthy food does not require additional financial expenses beyond the budget of the family. Healthy foods should not be too expensive - enough that they will be natural and fresh. The whole nuance is how these products will be cooked and consumed.
of course they cab eat everything, because on the next day they come to the gym and burn all that calories. They work really hard for their body and appearance. I go to the gym and i see how they are sweating, working, dieing in the gym. But i can't say that they often eat unhealthy food. Yes, they can, but not so often and regular. If you want to do the same, no problem. Work for it
Place for chatting and discussion of important questions, place where you can share your stories and experience, to find friends and to become friend for someone.


In 2016, the UK media was gripped by sensational stories of bagged, washed salad posing a salmonella risk. The report came from a peer-reviewed journal named Applied and Environmental Microbiology However, the NHS analysed the reporting to remind consumers that no actual bagged salads had been found to be contaminated. Instead, the issue is that there is simply a potential for salmonella to grow in a bagged environment.
For produce washers, this advice is interesting – the report did not help consumers determine whether they’d be safer with unwashed salad, salad washed in spring water or chlorinated water. It instead indicated that if salmonella was already present, broken salad leaves could make the issue worse. The news simply reinforces the demand on growers and packagers to ensure they do all that they can to eliminate bacteria in the production process.


All the cottages are self catering and have fully equipped kitchens. If you would prefer to be cooked for our new restaurant Toi Et Moi is now fully open.
NEW OPENING DAYS FROM 23rd MARCH 2017
LUNCHES: Fridays and Saturdays
EVENINGS: Thursday and Fridays
PRIVATE RESTAURANT EVENINGS: We will open for private evenings (20 people minimum) on Saturdays (Please ask for details)
With only a limited number of places booking in advance is a must.
Please let us know at the time of booking if you have any particular dietary requirements or if you have any food allergies of which we should be aware.
We are very passionate about food and we take great care to either grow or source fresh seasonal produce. We try to use local producers wherever possible.
Herefordshire has a wealth of the finest food producers with the very best beef, pork, lamb, perry, cider, cassis, raspberry liqueurs, vinegars and cheeses all on offer in the immediate vicinity.
Please ask us about restaurants in the surrounding areas - some of which we have tried and enjoyed and others which we hope to enjoy in the future:
HOLLING GRANGE : : ABBEY DORE : : HEREFORD : : HR2 0JJ : : +44 (0) 1981 241 531


Cafe 121 Chinese Restaurant
5727 Westheimer Rd
Cafe 121 Chinese Restaurant, Houston
If you find the business is not located at 5727 Westheimer Rd and/or the phone number is not (713) 784-8999 please click the "SEND" button below. The easiest way to visit Cafe 121 Chinese Restaurant is to click the view larger map below and put in your address. Then you can get driving directions! Feel free to contact Cafe 121 Chinese Restaurant at (713) 784-8999, or why not visit their location at 5727 Westheimer Rd in Houston? People who visited this listing also viewed other businesses in the Restaurants category by clicking "Restaurants above, beside "Houston". See what other people are saying about Cafe 121 Chinese Restaurant, found in Houston by clicking the read merchant reviews link on this page.
Fast Food Restaurants


I made these one time and it was enough for husband to confess he was addicted. Consider yourself warned.
1 bunch of green kale (you can use purple, but we prefer green)
1 TBS of extra-virgin olive oil
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp curry powder
fine grain sea salt to taste
1. Pre-heat oven to 300° and spray two baking sheets with Pam.
2. Thoroughly wash kale and tear into bite sized pieces while discarding stems. Place in a salad spinner and dry well.
3. Combine olive oil, coriander, cayenne, and curry powder into a small dish and whisk together.
4. Transfer kale to a large bowl and drizzle the olive oil mixture over it. Toss with your hands until all the leaves are evenly coated.
5. Spread the kale in a single layer onto the baking sheets and place in the oven for 18-20 min, turning once halfway through baking. The kale is done with it is crispy and slightly brown around the edges.
6. Lightly sprinkle with salt and begin to devour. Nom nom nom ...
Original recipe inspired by Nutrition to Kitchen.


Arabic cheese of Dutch cows in the desert
When I think of The Netherlands I think of green grasslands. A patchwork of colorful cows that graze on fresh grass and yellow buttercups. But I also think of the market stall full of fragrant cheeses of all types and sizes. The farmer’s wife put all her creativity in the homemade products that she set out. She sold Farmers -in-the-Field-cheese, Cheese of Herbs & Spices, and Fire Grass cheese. And I, not unwillingly to try anything that is unknown to me, was offered her new trials.
Dutch cows in the Rub al Khali desert
Cheese is a well-appreciated product in the Middle East. It is made from the milk of Dutch cows stalled in the middle of the desert. Their milk is taken off eagerly, processed into yogurt, laban (a kind of buttermilk), or into different types of soft cheeses. The cows walk around freely in wide open fields between herds of camels, sheep, and goats. They might not be able to nibble from land’s green but are given the greenest hay I have ever seen instead.
Over the years I have tasted almost all cheeses offered in the Middle East. From the rubber-like halloumi to balls of testouri and the Syrian wire cheese. Most of them are soft unripened cheeses in water. Some are spreadable or rubbery in texture. But they are especially salty.
In dishes, grilled on the BBQ, or put in a salad the Arabic cheeses taste delicious. But as a real Dutchie, I prefer a more ripened cheese. Fortunately, the local supermarket sells plenty of Dutch and French export cheeses. When I do my weekly groceries I usually buy a kilo of mature cheese or Old Amsterdam. The staff that know me prepare it as soon as they see me coming. But when new employees hear my order their astonishment clearly shows off their faces. The cheese I buy is hard, and although they don’t say it out-loud, smelly.
I have already tasted all Dutch exports cheeses. Unfortunately, I have to conclude that the quality is not the same as the products in the Netherlands. When I told the Pakistani shopkeeper about my findings he apologetically but proudly offered me a new variant. Genuine Dutch Cola cheese. “Cola-cheese? Seriously?” ran through my mind. I kindly declined his offer. Perhaps I can ask the creative farmer’s lady from the market to taste it for me.


Most patients with Chronic Lyme disease have significant gastrointestinal issues. Symptoms resemble Irritable Bowel Syndrome (IBS) and it is not uncommon for these individuals to have previously been labeled as having IBS. These issues include diarrhea and/or constipation, bloating after meals, flatulence, burping, and abdominal discomfort. In addition, people also experience hypoglycemic symptoms between meals with irritability, lightheadedness, and headaches that are promptly relieved by eating.
Borrelia, the bacteria causing Lyme disease, as documented in the medical literature, has been well demonstrated to invade and multiply in the intestinal lining. Here it causes inflammation resulting in "leaky gut." As a result, Chronic Lyme disease sufferers cannot fully digest certain carbohydrates. You see, the last step in carbohydrate digestion involves disaccharidases (enzymes that breakdown two-sugars into single sugars) which are normally found on the intestinal lining. With intestinal inflammation, these enzymes have been wiped out. Therefore, these double sugars instead of being broken down and absorbed, travel further down the GI tract serving as fuel for the overgrowth of yeast and abnormal bacteria in the colon. The resulting intestinal dysbiosis (unhealthy balance of healthy bacteria and yeast in the colon) can cause a variety of symptoms including impaired immunity, fatigue and cognitive issues.
For all of our patients with Chronic Lyme disease, we strongly recommend as a bare minimum a gluten-free casein-free (GFCF) diet. For those patients more severely affected, the Specific Carbohydrate Diet (SCD) has been extremely helpful. Please keep in mind that these dietary restrictions are temporary and most patients are able to return to a normal healthy diet as the Lyme infection is treated.
Another dietary issue for all Lyme patients undergoing treatment with antibiotics is the overgrowth of candida in the GI tract. Intestinal candidiasis has been shown to cause gas, bloating, fatigue, cognitive impairment, and immune compromise. Both antibiotics as well as the intestinal malabsorption mentioned above can play a huge role in promoting yeast overgrowth. In such a situation, consuming alcohol or refined carbohydrates can cause the yeast to grow in an explosive fashion (pun intended)! So, we recommend you refrain from anything sweet including natural and artificial sweeteners as much as possible.
List of Healthy GFCF Food
Grains: Millet, quinoa (white and red), brown rice, buckwheat, amaranth, corn.
Pastas: Brown rice pasta, quinoa with corn pasta
Vegetables: Green beans, carrots, parsnips, winter squash - butternut, acorn, sweet potato, yam, zucchini, broccoli, cauliflower, cabbages, asparagus, artichoke, cucumber, celery, garlic, onion.
Leafy Vegetables: Green leafy veg - lettuces, spinach, chard, kale, collards.
Nightshades: Peppers, tomatoes, potatoes - red skin, eggplant.
Sprouts: Alfalfa sprouts, sunflower seed sprouts, daikon sprouts.
Legumes: Lentils, black beans, kidney, pinto, adzuki, dried beans.
Meat/Fish/Poultry: Egg, tilapia, petrale sole, chicken, turkey, chicken/turkey sausages, beef, buffalo.
Fruits/Nuts: Banana, orange, apple, lemon. avocado, berries, grapes, cherries, coconut, almonds, walnuts.
Asian Food: Chinese food with brown rice, Indian curry (be careful here as some sauces do contain gluten).


I baked fifty two scones for Courtney’s Kitchen for a special Valentine’s High Tea.
My first professional baking gig.
And I’m going to share the recipe with you. Cause it’s not like I made it up. Cause it’s too good to share. Cause when you finally figure out how to get shortening in Groningen, Netherlands, it’s cause for celebration which may or may not lead to baking over fifty scones for a special event.
(Can you tell I’m a massive Alton Brown fan?)
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- Handful dried currants or dried cranberries OR CHOCOLATE CHIPS
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.
- In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit OR CHOCOLATE CHIPS.
- Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.
- Bake for 15 minutes or until brown.


When it comes to dialing in our nutrition, some actually overlook food measuring. They often think that their nutrition is balanced because they workout, eat “healthy” (even though portions aren't accurate) Monday-Friday and only eat junk food over the weekend; yet they don’t see a difference. How important is food measuring and why? What’s the best method—eyeball or hand or scale?
When it comes to bettering your nutrition, measuring food is pretty crucial and shouldn’t be ignored. Studies have shown that people who measure their food are more successful to losing weight than those who don’t. Not only have I seen this, but I’ve experienced it for myself. Before Turnbull Nutrition, I rarely measured my food. If I did measure my meals, I’d eyeball. Let’s be real—unless you’re very good at eyeballing, then it’s not accurate. Once I learned about measuring, I then began noticing a difference with my body. When you measure, you’re feeding your body to what it exactly needs in order for it to do what you want-bulk up or lean out.
As I previously mentioned, unless you’re very good with eyeballing (hate to break it to some, but not everyone is), then your portions aren’t accurate. Others have used measuring your food with your hand as a method. It’s a good start if you’re trying to change your habits, but I do recommend a scale and measuring cups more for accuracy. To get your exact portion, I highly recommend buying a digital food scale. The scale cannot only be utilized as a weight loss tool, but can also help with gaining mass. Learning portion sizes by weighting food will also make it easier to recognize right sized portions when eating in restaurants.
Whether you want to gain or lose, measuring food is key. It’s paramount to ensure we’re getting all of the nutrients we need so our bodies can do what we expect it to. If you would like some more information on measuring food or would like to know what your personal portions are, please feel free to schedule your free No Snack Intro with one of our coaches. We’d be more than happy to get you started!


Tuesday - Saturday 11:00 am to 7:00 pm | Sunday 11:00 am to 3:00 pm | Closed on Mondays
Our Ensaimada filled with chocolate and topped with butter, sugar, and chocolate shavings.
2055 Gellert Blvd. • Suite 3 • Daly City, California 94015 | (650) 878-8700 | email@example.com
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This is the perfect time of year for some fresh baked cookies straight to your door. Look no further than Cookies Direct!
The best thing is that if you join Club Nine and pay a mere nine dollars more for your order(sure you can just donate the nine dollars, but why would you do that when you could just as easily buy yourself some cookies too?) you will be adding an extra dozen cookies to an order being sent overseas! Click here for more info on how treating yourself to some fresh baked cookies can also help treat a soldier to an extra taste of home!
P.S. Their selection of rubber duckies is truly awesome. I personally love the ninja duck, which one is your favorite?


I love food.
Seriously. Love it.
I also have a “wheat-addiction” that means I love my pastry products a lot.
I also have a gluten-sensitivity, which means those wheaty pastry products don’t love me much in return.
I first went gluten-free three years ago and then fell off the wagon after about a year of various diet restrictions. I think my mistake was that I kept on mourning all the foods I was losing instead of thinking about all the new stuff I was gaining.
New ingredients to play with!
I’ve been cooking since I first went to school and started making dinners for my family out of curiosity nearly 20 years ago. Still, I’m operating in a small kitchen with only the most basic kitchen equipment… so I’m absolutely planning on keeping my meals and recipes quick and easy.
With a few exceptions, of course. 😉


Royal China create the Royal Chinese Culinary Tradition by using authentic Chinese cooking methods.
Offering hot sour soup to fried Peking Duck as well as our special selections of Sushi. Veggie-only Chinese dishes are also available for our vegetarian customers.
Royal China offer a unique blend of Chinese, Japanese and Thai cuisines from the mystical atmosphere of the Far East. Royal China greets you as its valued guests, offering flavours meticulously prepared by our expert chefs.
The restaurants architecture and peaceful atmosphere carries the spirit of Chinese royalty; Blending flavours adapted to the Cypriot palate. Royal China enjoys adding different discoveries to our creative menu.
With the excitement of the first day and years of experience, the royal China experience will always be with you.
Reviews left on our Facebook page:
“Drove past this restaurant many times, and was invited by friends last week to give it a try. The food, service and atmosphere was perfect. I am always weary trying Chinese food in the TRNC as my wife of 36 years is HK Chinese, so I can be very fussy. Will definitely make this my Local Chinese Restaurant, even if it means I have to travel almost 40 miles to get there. I fully recommend this restaurant to anyone in or visiting the TRNC!”
Large menu · Large portions · Great food · Creative cuisine
“Had fantastic meal yesterday. Great food, great service and really good portions. Best “Chinese” we’ve had for a very long time. Looking forward to our next visit already.”
“An wonderful experience . The food was fresh, high quality and well presented. Service prompt and informative but discreet. The decor has been done well with all the little extras to make it special. For example being able to see the spotless kitchen to a Chinese calendar on the table. Little things that make in special experience.”
Return to Restaurants


The local restaurants range from firstly a luxury resort style affair, to a family feel cafe style, through to the local warong’s which are basic and affordable. Remember this is not a tourist area of Bali and thankfully it is nothing like the tourist madness of Senur, Kuta, Legian, Seminyak, and Ubud. That said there are some excellent local warong’s. You can either follow directions from the maps provided below – any of which will give you a great overview of the Medewi eating establisments – or alternately Yani is only to happy to drive you to some of the hidden gems of Medewi cuisine including:
How to use the Pizza Oven? Simple = Call Yani: 0813 53263220. Medewi Manor has a poolside traditional Italian pizza oven fully insulated with rammed earth. The design of the oven has been copied from the traditional ovens uncovered by archaeologists in Pompey after the eruption of Mt Vesuvius which preserved them for later generations to copy and enjoy. For a small fee $10 AUD (Rp 100,000), Yani will find the wood and light the oven up for you as well. If the weather is good he can also set up the pool side big screen projector. We have a large selection of movies and live concerts of various artists, however, you can always bring your own.
From your home country or from the Supermarkets near the airport (Kuta or Seminyak) you need to stock up on: salami, ham, anchovies, mozzarella cheese, tomato paste, fresh yeast, capsicum, onions, pineapple, olives and olive oil and anything else you like on your pizza. You can buy capsicums, onions and pineapple locally. Ask Yani to buy you some.
You can bring these items into the country. Just store the items in a freezer bag and declare them at the airport. The flour is easily accessible in our local area and is good enough to make great pizza dough but if you are a pizza fanatic bring your own 001 flour. When you buy the flour at the local store – Tepung – choose the whiter flour in the packet with pictures of cakes and biscuits.
Make sure you put plenty of flour underneath your dough to stop it sticking to the granite bench top and the stainless steel pizza shovels.
Firing the Oven
Yani is only too happy to fire the oven and cook the pizza for you. He is now a veteran of many pizza nights. You may want to also bake some bread.
Relax and Enjoy
The pizza is cooked in a matter of minutes and depending on your preparation is one of the most enjoyable poolside meals in Medewi.
Pizza Dough Recipe
5 cups of local flour: Tepung.
One packet of fresh yeast.
One and a half cups of water (Total).
6 desert spoons of olive oil. Better bring some olive oil in case we have run out.
Pinch of salt and a pinch of sugar.
Directions for making Pizza dough:
1. Add one packet of yeast (1 x silver satchel), a pinch of salt and pinch of sugar to a half a cup of warm water. Stir well, place to one side and wait until the yeast explodes into life.
2. Rub 5 cups of flour through the strainer (found hanging above the oven) into the large green plastic bowl (found in the cupboard to the right of the sink).
3. When the yeast has risen to the top of the cup make a swimming pool in the middle of the flour in the bowl and pour in the half cup of water with the activated yeast, then add one cup of water (so the total is one and a half cups of water including
the water with the yeast in it) then add 6 x desert spoons of good quality Virgin Olive Oil.
4. Mix with spoon until the liquid is gone then put the contents of the bowl on the granite counter top (sprinkled with flour) and start kneading.
5. Knead for approximately 3 minutes and make into a large ball. Place the ball of kneaded flour into a silver bowl and let it sit for approximately 45 – 60 minutes until the dough rises.
6. Re knead the risen dough one more time and cut the dough into 4 pieces then roll them into small balls.
7. Presto you now have 4 x medium pizza dough balls.
You can cheat and roll the dough out using the roller (thin and crispy) or act like and Italian master and bash pull and shape up your pizza base by hand.
Make sure you put plenty of flour underneath your dough to stop it sticking to the granite bench top and the stainless steel pizza shovels. If you do not the pizza will not slide off the stainless steel shovel when you try and put it in the oven. When you try to get your ready to cook pizza on the floured up shovel, start from one side to free up that side then scoop it up from the other side.
Easy Pizza sauce
Fry chopped onions and garlic in plenty of olive oil in a pot then add one small can of tomato paste, a medium jug of water, Italian herbs and spice mix, a heaped desert spoon of dark brown sugar – bring that from your home country – or use local palm sugar, a desert spoon of honey then stir and simmer until ready. Best of luck making your pizza. If your pizza gets stuck on the granite counter and you cannot scoop it onto your pizza shovel get Yani to assist.
Enjoy a night to relax with friends around the pool with pizza, beer and conversation.
The wood fired oven is capable of cooking a pizza and or baking a small loaf in 3 mins.
Food and a few drinks with friends around the pool is a great way to relax.
A great place to share the stories of either the day or your trip.
Next door, from Brown Sugar is the closest place that you can buy beer.
By night with a few lights on sets up the atmosphere beautifully.


Atticus the Baker
We used this recipe (minus the walnuts) and ended up making a few batches. It's a fun recipe to make with kids because the dough gets really thick, close to a play-doh consistency. It's a little easier for them to participate in making the dough balls.
The boys also got to color brown paper bags, which we delivered the cookies in (they were actually in a ziplock bag inside the brown bag, which was necessary, since we had to toss a couple over a fence onto people's stoops).
I'm looking forward to expanding the boy's gifting/helping/serving experience outside of those we already know. But this has been a fun, big part of our holiday celebrations this year.


In 1970 therer were a lot of famers that procduced in their own way. Only a small part from the meat buisness was regulated by 4/5 big companies. In time the big companies got more and more influence and possesed more of the market. Because the companies want to sell the same meat in every store the farmes need to produce exactly the same meat.
The brothers mac donald came with a brilliant idea; fastfood. They started with a small drive through were people could get food. After a succesfull time they changed the game and got rid of a a lot of food on the menu and a lot of employers. So they could make the proces faster (fastfood) to let the restaurant work like a factory with a lot of people who do simple mass production jobs.


Chelsea Vegetarian Restaurants
First there is the standard American eating regimen. This eating regimen makes individuals fat and wiped out. At that point there is the veggie lover diet. All plant nourishments have a lot of fiber except if it is taken out like with refined wheat and white rice. Creature nourishments have no fiber. Fiber keeps your colon spotless and solid decreasing your odds of malignant growth and cardiovascular issues. 4,000 examinations show that products of the soil forestall malignancy. Meat supports the development of malignant growth.
Individuals in China eat generally plant nourishments and have a much lower paces of malignant growth and cardiovascular malady than Americans. Plant nourishments have a ton of unsaturated fat while meat has a great deal of immersed fat. The unsaturated fats are more beneficial for you than the soaked fats. A few veggie lovers eat eggs and dairy items. Dairy items make sinus and respiratory issues. Since doughnuts and jam beans are veggie lover, individuals can eat an undesirable vegan diet. The most fundamental principle to eating well is to eat nourishments made by God or nature and maintain a strategic distance from nourishments made by man that are intended to make you fat and dependent on nourishment since that is best for their business.
Albert Einstein, Leonardo Da Vinci, Socrates and Pythagoras were vegans. Flow vegans incorporate Brad Pitt, Pamela Anderson, Dustin Hoffman, Kate Winslet, William Shatner, Avril Lavigne, Paul Newman, Chelsea Clinton (girl of President Bill Clinton and Senator Hillary Clinton), Paul McCartney, Shania Twain, Paul Newman, Drew Barrymore, Clint Eastwood and Allysa Milano.
At that point there is the more prohibitive vegetarian diet that Natalie Portman follows. This implies eating no creature items including dairy items. At that point there are considerably more prohibitive weight control plans than this. One is the fruitarian diet where individuals eat just organic product. This incorporates nourishments that originate from the regenerative arrangement of the plant like nuts, seeds, eggplant, cucumbers, pumpkins, tomatoes and that’s only the tip of the iceberg. With this eating routine, no plants are murdered or hurt. The one that is famous currently is the crude nourishment development. Crude foodists eat just crude nourishment or for the most part crude nourishment and this nourishment is likewise vegetarian nourishment.
This eating routine is near how creatures eat. However, there is an eating routine that is much the same as what the creatures use. The creatures realize what is beneficial for them by impulse. How does their instict work? They simply eat whatever preferences great. People additionally have this sense. They eat crude nourishment and whatever preferences great is beneficial for them. Along these lines you don’t have to stress if the oxalic corrosive in spinach forestalls the ingestion of calcium or if oranges are awful for individuals with certain blood classifications and this hogwash. This is the reason babies are continually placing things in their mouth. Their nature will let them know whether it is awful for them. Note that man can make rodent poison that poses a flavor like sound nourishment yet executes the rodent. So eating the nourishments that preferences the best does exclude food sources adjusted or cooked by man.
Put crude harmful mushrooms (toadstools) in your mouth and you will let them out since they taste so unpleasant. In any case, on the off chance that they are cooked, you can eat them and kick the bucket. So in the event that you are stranded in the forested areas with no nourishment, you can utilize this to discover great nourishment to eat. It is conceivable to indulge crude nourishments when they are combined. Be that as it may, creatures in nature eat just a single nourishment at once. On the off chance that you do this, at that point you will never over eat a nourishment. You won’t need any more when you have had enough. This is the means by which the creatures eat. Likewise this applies to any crude nourishment regardless of whether it isn’t vegan.


Are Nutrition Labels Reliable?
Health and fitness have always been an integral part of our daily lives.
The first popular diet was started way back in 1863 when William Banting came out with the "Banting" diet.
The Banting diet was a low carb, low-calorie diet that William himself used for dramatic weight loss.
Just to put that into perspective, that's about 20 years before cars, or even light bulbs were invented.
We've been dieting longer than we've been driving or using light bulbs.
And for good reason.
A healthy diet can not only extend our lives, but make the time we're here more fulfilling.
Eating the right foods makes us healthier and even helps fight and prevent disease.
So choosing the right foods to eat every day is critical in achieving our health and nutrition goals.
Luckily, the food labels printed on the foods we buy and at restaurants are accurate and can be trusted.
They can be trusted, right?
Don't be so sure.
In the article below we will discuss how accurate nutrition labels are, and whether or not you should trust them.
Even if you don't follow a specific diet, if you're interested in health and fitness, at the very least you have some idea of how many calories you take in every day.
The basics of weight loss are simple; burn more calories than you take in.
If you're looking to bulk up, then eat more calories than you lose.
It's a fairly simple concept, but some nutrition experts argue that the way we assess the number of calories in food is extremely problematic.
In other words, the food labels we inspect every time we visit the grocery might not be worth the paper they're printed on.
The system we use to count calories is based on a method created in the 19th century.
It is most accurate when it's applied to foods that digest quickly, such as most carbohydrates.
However, it doesn't account for the foods that are harder for our bodies to break down, such as nuts.
Our bodies use more energy digesting those foods, and they may not be digested in their entirety.
For example, almonds have about 120 calories per serving, but they're often reported as having about 160 calories per serving.
To add to that, the calories we extract from our food are dependent on a number of factors.
These factors can include:
- species we eat
- how we prepare the food
- the bacteria that is in our gut
Digestion is such a complicated and intricate process that even if an effort is made to improve calorie counts, we'll likely never be 100% accurate.
Why Bother Counting Calories Then?
After reading this, you are probably left wondering why we count calories at all.
When counting calories and planning your diet, there are three things you should keep in mind.
1. Counting calories is a guide. Although we've found out nutrition labels aren't as accurate as we'd hoped, they can still be useful.
Use them to get a rough estimate of the calorie count and the nutritional content of your food, not an exact measurement.
You can also use them to compare foods to see which ones are better even if they aren't 100% accurate.
2. Don't ignore your other cues. There are many other methods you can use to estimate portion sizes and calorie counts.
Does the portion look too big for the calorie count?
Does it seem too heavy or rich for what the calorie count would indicate?
Ae you full before you finish?
Use your eyes, brain, experience, and your appetite to guide your decisions along with the nutrition labels.
3. Your body is the best calorie counter. No matter what the nutrition label says, your body will tell you whether or not you're getting the right amount of calories.
If you're having trouble losing or gaining weight, adjust the calories as necessary.
Treat calorie counting as an art form that can be adjusted and interpreted as needed, not as an exact science.
Calorie counts aren't the only things listed on nutrition labels, so can we trust everything else?
Most people will scan ingredient lists to make sure there's nothing in the food that we shouldn't be eating.
A good rule of thumb is that if a food has numerous ingredients in it that you can't pronounce, you should leave it alone.
However, if we've figured this out, you can guarantee the food manufacturers have as well.
Instead of using the long, hard to pronounce scientific names, they are using less intimidating, more natural sounding names.
There are dozens of harmless-sounding ingredients that aren't what they appear to be.
One of them is carrot concentrate.
Seems harmless, right? It's actually an ultra-processed, factory-made substance used to color foods like butter.
Rosemary extract is another deceiving ingredient.
By the time it has emerged from the complex extraction process, it barely resembles the fresh herb it once was.
The only reason it's there is to extend the foods shelf life.
Because of nutrition labels, we should be able to see at a glance how much fat, saturated fat, sugars, and salt each product has, but that's not always the case.
Some brands choose to use misleading packaging to convince consumers they're getting a better nutritional deal than they actually are.
A study in 2003 by the Consumers Association found that some foods branded as "light food" actually contained seven times more fat than food labeled as "low fat."
Another common tactic is the halo effect, which is where a single health claim on the packaging causes consumers to overlook things such as high sugar or salt content.
So that high fiber cereal might be loaded with sugar, and not good for you at all.
Use Nutrition Labels As A Guide, Not A Guarantee
As you can see, you should be careful when looking at nutrition labels.
Although useful, they aren't 100% accurate.
There's no way to calculate calorie counts accurately, and the FDA even allows a margin of error when manufacturers report their calories.
Smart marketing is also used to influence our buying decisions and make us believe we're buying some that's healthy when in reality it's not.
We've been "dieting" going on two centuries now.
It's a necessary evil, we just need to be sure we're making informed decisions.
If you enjoyed this article, you should give these a read:
If you are interested in learning how chiropractic care an help you feel your best, call Florida Spine & Injury for a free consultation to learn how we can help you.


Ah, eggs: Incredible and edible, as the commercial goes. A quintessential staple of American breakfasts, loaded with protein, packed with cholesterol. Bodybuilders chug ’em down en masse, and raw foodists sometimes experiment with them—but could they raise your risk of disease, as T. Colin Campbell claims all animal foods do? Let’s take a look at the original China Study data and find out.
Egg consumption in rural China
There’s no doubt about it: Eggs aren’t exactly a staple in China. In the China Project counties, egg consumption ranged from zero grams per day to 14.8 grams per day, which is the equivalent of about two or three chicken eggs per week. Not a lot. Although the data is still relevant, whatever we find here only reflects modest egg consumption—not a daily four-egg-omelet habit, for instance.
Unfortunately, we don’t have much information on what kind of eggs these people were eating. You wouldn’t guess it by strolling through an American supermarket, but chickens are, in fact, not the only birds that lay edible eggs. (Shocking, eh?) In China, meals can include eggs from ducks, quail, geese, pigeons, and other poultry, along with those of chickens. And rather than our familiar omelets and souffles, Chinese cuisine embraces things like salted duck eggs (which are soaked in brine for a month) and century eggs (which are soaked in a mixture of ash, salt, clay, lime, and rice straw for a few months—’til the yolks turn green and the eggs develop a delightful ammonia smell).
Alas, the only variable we have in the China Project data is “egg intake,” so we can’t see if particular types of eggs or preservation methods have different effects than others. An unfortunate limitation indeed. But we’ll work with what we’ve got.
In China, egg consumption tied in with a number of other variables. The folks who ate eggs tended to also have low triglycerides (-42), got a larger portion of their total calories from fat (+37), loved them some sea veggies (+41), indulged in a bit of processed starch and sugar (+33), piled on the soy sauce (+45), used a fair amount of soybean, cottonseed, sesame, and peanut oil (+32), gulped down the beer (+38), and smoked cigarettes (+34). Like fish eaters, eggy folks worked more often in industry than in agriculture (+37 and -49, respectively). Whew! Lots of variables there.
Here’s what egg-related correlations look like without adjusting any variables. Again, I’ll just be discussing the statistically significant ones.
NEGATIVE CORRELATIONS (more eggs = fewer of these diseases)
Liver cirrhosis: -46***
Peptic ulcer: -43**
Diseases of the blood and blood-forming organs: -35*
Death from all causes: -33*
Digestive disease other than peptic ulcer: -30*
Hypertensive heart disease: -28
Oesophageal cancer: -26*
Death from all non-cancer causes: -26
It’s questionable how many of these ailments (apart from heart disease and blood-related woes) are even related to diet, so I won’t gush over these happy correlations too much. Things like liver cirrhosis are probably related more to hepatitis B infection, peptic ulcers are linked to the bacterium Helicobacter pylori, and digestive diseases (whatever those consists of) could be related to infection or parasites. But I will say that eggs, in the modest amounts the Chinese consumed, don’t appear to tarnish heart health in any way. Along with hypertensive heart disease, other cardiovascular problems have inverse or neutral correlations with egg intake (-21 for rheumatoid heart disease, -13 for myocardial infarction, and -8 for stroke).
POSITIVE CORRELATIONS (more eggs = more of these diseases)
Colorectal cancer: +35*
Colon cancer: +34*
Rectal cancer: +30*
Look familiar? It should. If you’ll recall, we saw high rates of colorectal cancers (colon and rectal) with meat in an earlier post—a trend that turned out to be related to schistosomiasis infection, not meat itself. And as it just so happens, egg intake correlates strongly with schistosomiasis as well, at the statistically significant rate of +40. Could that pesky little parasite be causing colorectal cancers in egg eaters?
Yep, that’s right… graph time! You know you love it.
Here we have three charts mapping the correlation between eggs and rectal cancer, colon cancer, and all colorectal cancers—using only the counties free from schistosomiasis infection.
Voila; we no longer have a statistically significant correlation between eggs and any form of colorectal cancer. As you can see, even our counties with the highest egg consumption didn’t have considerably more or less of these cancers than the eggless populations.
We can’t say too much about eggs one way or another, simply because our data pool is limited and we lack some pertinent info—like what kinds of eggs these people ate and in what form. However, based on what we do know from the China Project, there’s no reason to think eating a couple of eggs per week (hopefully organic and free-range) would have any negative health repercussions. More than that may be fine, too; we just can’t say for sure based on this data alone. In fact, egg consumption may even offer benefits for heart health and “diseases of the blood and blood forming organs,” as the variable is titled.
Next up is the last of our animal products: dairy.
Dayum! I be lovin’ this series. Nerdistanis, ftw! As an aside, I heard an interview with Randy Roach, the author of an absolutely brilliant tome called muscle, smoke & mirrors that recommends raw egg yolks with juice ( I think this may be based on Aajanous’ ideas) espesh if it’s even remotely sugary like carrot, beets etc. Juice + raw yolks = sustained energy. Eggsquisite, your writing that is!
Eggsellent comment, fellow Nerdistani! 😉
I’m not familiar with Randy Roach (though it sounds like I’ll have to check him out). If I recall, raw egg yolk/juice mixtures are also recommended on the “Wai” diet (http://www.waiworld.com/waidiet/thewaidiet.html). I haven’t tried eggs with juice, but I’ve put egg yolks in smoothies and they definitely do add some staying power.
Thanks for stopping by! 🙂
I’ll keep eating my one egg white a day. Thanks, Neisy!
Left and right the egg is being vindicated.
“In 2006, Dr. Maria Luz Hernandez of the University of Connecticut’s Department of Nutritional Sciences looked at the effect consuming eggs has on cholesterol levels. Her findings revealed that in two-thirds of people, consuming 2-3 eggs per day had virtually no effect on serum cholesterol levels. In the other one-third of people, both HDL and LDL levels rose equally, and the increase in LDL was due to particles simply getting bigger, not more numerous. This type of rise in serum cholesterol levels actually does little to increase a person’s risk for health problems such as heart attacks.”
i am enjoying eggs again,after nearly 7 years raw vegan,my body cried out for change with illness and developing disease.How good wholefoods can help a body to regenerate it’s wonderful.Thanks Denise for your continued wonderfulness 😉
wondering, do u mean being raw vegan led to ur body developing illnesses and diseases? because that’s quite shocking….
It’s only shocking because of the way the raw vegan movement censors the long term results of the diet. Once your body has run out of fat soluble vitamins A, D, K and long chain essential fatty acids, EPA and DHA, you’re basically done for.
My advice, go raw vegetarian if you want to stay completely raw and remain healthy
It would be appropriate of you to mention “Free Range Eggs”. Ever been to a battery farm….you will never ever eat an egg again if you saw the way your hen lives (death all around them, diseases, living in their own crap, etc) just to give you a poisoned egg!
Y’all need to look up choline and how important a nutrient it is. Eggs are a great source of choline.
Eggs are not the only source of choline. Do not be fooled into the myth that animal based foods are the only source for minerals and vitamins or the best. “More does not mean better, it just means more.”
In 2013, 30 Chinese companies were producing poisoned 100 year eggs. They were producing over 300,000 tonnes per year.
“Thirty preserved egg companies are being shut down for using industrial copper sulphate, a toxic chemical, to expedite the egg-festering process. South China Morning Post reports:
Industrial copper sulphate usually contains high levels of toxic heavy metals, including arsenic, lead and cadmium”
Might have messed up the egg results a bit, don’t you think.


Now is as good of a time as any to improve your food choices and make the effort to get involved in physical activities. Here are a few simple ways you can make a big impact.
Include in your meals a variety of healthy foods from 3 specific groups: protein, fat, and carbohydrates. As a rule of thumb, we recommend that about 40% of your plate should be comprised of carbs, while another 30% each fats and proteins.
Look through the fridge before going to the grocery store. If you’re searching for ideas to use up ingredients Pinterest has an abundance of healthy recipes or links to food blogs. You can also download an app on your phone called Fooducate, which grades foods by scanning barcodes with your phones camera, to get help in avoiding foods with preservatives, chemicals, and ingredients that will negatively affect your health.
Buy food that can be stored or refrigerated for a few days – or can be frozen and plan ways to use leftovers towards the end of the week. Preparing your foods to go further, by planning meals and snacks in advance can also help to reduce food loss and waste. A good rule of thumb is to stick to the outside of the grocery store; buy foods that will good bad within a week or two. Generally, the more shelf stable a product is, the unhealthier it is.
Be mindful of portion sizes; eat and drink the amount right for you and avoid second helpings. If you have a sweet tooth look for after dinner alternatives that contain natural sugars like stevia or xylitol that your body can easily process, unlike table sugar or artificial sweeteners.
Find an activity that you enjoy, whether it’s playing soccer in the park with your kids, taking a walk with your dog, or swimming with the grandkids at the Y. There are lots of opportunities to exercise in Springfield and these will only increase as the weather improves.
Another consideration is that the question you should be asking is not should I be taking a supplement, but rather which ones and how much. The average person should also be supplementing with a multivitamin, omega/fatty acid, and probiotic. We recommend Aceva products because of their high potency and absorption into the body. Remember: it’s not what you eat; it’s what you absorb.
When you see a difference in your health and your energy levels increase you’ll be thankful you’ve made these small changes, which will continue to make a big difference.


18 Feb Broadmoor Restaurants
From the day The Broadmoor first opened in 1918, it set out to create a dining experience that celebrates innovation along with the culinary traditions of the American West. Taking their cue from the adventurous spirit of Colorado, our diverse restaurants feature an inviting blend of contemporary styling and classic elegance. Here, exceptional wines pair perfectly with stunning mountain views, and guests enjoy a range of fresh, bold flavors that change with the seasons.
More than 90 years later, that culinary legacy and passion for inspired cuisine continues at The Broadmoor’s award-winning restaurants. From classic pub fare and steakhouse favorites, to fine dining at Penrose Room and our extravagant Sunday Brunch—a true culinary adventure awaits you at our Colorado Springs luxury hotel.
For reservations and more information contact 866.381.8432 or 719.577.5733.
Golden Bee: What was once an authentic 19th century English Pub has become one of The Broadmoor’s most vibrant dining destinations. Fantastic pub fare (including The Bee’s famous Fish & Chips), yards of ale and plenty of English charm are just a few of the reasons guests enjoy the lively atmosphere at our cheerful British pub.
Live piano music from 7:30 PM – 9:00 PM. Stop by around 9:30 PM to enjoy a live ragtime piano sing-along of modern classics. Songbooks are provided and patrons are encouraged to raise their glass and sing along.
Price Range: $11 – $21
Hours: Monday – Thursday 11:30 AM – 12:00 AM, Friday and Saturday 11:30 AM – 1:30 AM & Sunday 11:00 AM – 12:00 AM
Location: Corner of 1st Street and Lake Avenue adjacent to the International Center
Reservations: available for both lunch and dinner till 9 PM
Lake Terrace: Nestled alongside Cheyenne Lake, the elegant Lake Terrace dining room offers a traditional breakfast menu Monday through Saturday. It also hosts our elaborate and famed Sunday Brunch which features over 150 enticing items, elaborate ice sculptures and live piano music. The Broadmoor’s Sunday Brunch offers the type of unforgettable culinary experience you would expect from our award-winning Colorado Springs resort.
Daily Dining Price Range: $7 – $24
Brunch Price Range: Patrons age 11 and older, $52+. Children ages 4 – 10, $19+. Complimentary brunch for children age 3 and under.
Hours: Sunday Brunch from 9:00 AM
Attire: Dressy casual; no athletic attire
Location: Broadmoor Main Mezzanine Level
Reservations: Highly recommended for Sunday Brunch
Play at The Broadmoor: Located in Broadmoor West, Play at The Broadmoor’s “luxury retro” styling and eclectic bowling menu have something for everyone. Among an atmosphere of sophisticated fun, Chef David Patterson serves up fresh, diverse snacks suited for every palate and inspired by his experiences from around the globe. At the bar, delight in nostalgic cocktails alongside an extensive Colorado beer, wine, and spirits program and milkshakes made just for adults. Six lanes of bowling and a game room take Play at The Broadmoor to the next level for both kids and adults alike.
Location: Lobby Level of Broadmoor West
Price Range: $6 – $14
Hours: Monday – Friday; 4:00 PM – 11:00 PM
Saturday: 11:00 AM – 1:00 AM
Sunday: 4:00 PM – 10:00 PM Sunday (Seasonal)
Attire: Resort casual – pool attire not permitted.
Since 1961, the historic Penrose Room has been known as one of the Rocky Mountain region’s top destinations for classic fine dining, and it remains the only Five-Star and Five-Diamond restaurant in Colorado. Situated on the top floor of Broadmoor South, the Penrose Room treats guests to gracious hospitality and exceptional cuisine against the stunning backdrop of Cheyenne Mountain.
Complement your meal with a recommended selection from our extensive European wine list, and enjoy live entertainment and dancing.
Price Range: Three-course menu – $82 per person. Four-course menu – $94 per person. Chef’s Tasting Menu – $132 per person, with wines $210 per person.
Hours: Open for dinner Tuesday through Saturday
Attire: Jackets required for gentlemen. No denim, please.
Location: Top floor of Broadmoor South
Ristorante Del Lago: Coming Spring 2014, The Broadmoor presents Ristorante Del Lago featuring regional Italian cuisine and a superb wine list.
Summit: Designed by acclaimed architect Adam D. Tihany, Summit’s contemporary design is inspired by the grandeur of Pike’s Peak and provides a stunning counterpoint to the classic elegance of The Broadmoor. Wood, metal, glass, leather and fabrics are used throughout the dining room to evoke a modern, yet natural feel suited perfectly to Summit’s bold American brasserie menu and eclectic wine and cocktail program.
It all starts with the finest American ingredients and produce found seasonally around the country, which is then combined with classical cooking techniques under the expert guidance of Executive Chef Bertrand Bouquin. Whether it’s Colorado corn in September, Nantucket Bay scallops in November, or heirloom tomatoes from the heartland in the summer, Summit’s stellar menu of year-round favorites and ever-evolving seasonal selections finds strength in a vibrant nationwide network of top-shelf vendors that provide the kitchen with the best possible ingredients.
Summit has been named one of America’s 10 Best Hotel Restaurants by Frommer’s and was previously honored in the Robb Report “Best of the Best”, and Esquire’s “Best New Restaurants” and “Best New Restaurant Design.”
Price Range: $16 – $33
Dining Room Hours: Dinner: Tuesday through Sunday 5:00 PM to 9:30 PM
Lounge Hours: Open Tuesday through Sunday 5:00 PM – 10:00 PM
Attire: “Smart Casual”, coat not required. Dress jeans permitted. No shorts please.
Location: Across the street from Broadmoor Main
The Tavern: Since 1939, the Tavern has been serving the best steaks and seafood in Colorado Springs. The new conservatory space, Le Jardin features lush florals, a 16-foot chandelier centerpiece and an expanded wine and bourbon program. New menu items for the entire restaurant elevate this Broadmoor favorite. Enjoy live music from the Tavern Orchestra and dancing in the main Tavern room (Friday through Sunday evenings).
Price Range: Lunch: $12 – $29, Dinner: $16 – $48
Hours: Breakfast Sundays 7:00 AM -11:00 AM
Open Monday – Saturday for lunch at 11:00 AM and Sundays at 12:00 PM
Dinner daily from 5:00 PM
CLOSED for maintenance March 4th -6th. Reopens March 7 for lunch.
Attire: Resort Casual
Location: Broadmoor Main Lobby


How We Choose Our Wedding Dessert
I don’t know where the rumor came from that wedding cake is dry and boring, but I eat cake at most weddings I photograph (job perks) and ALL weddings I attend as a guest and I beg to differ. Also-- you don’t have to have cake at all! I've seen all kinds of desserts: pie, ice cream, sticky buns, candy.
But I'm a cake person so... Our search for cake started on Instagram. Yep, I’m that person who follows bakeries on Instagram. And I’m going to recommend that you check out the companies you’re interested in hiring there too because that’s where you can find a lot of their recent work.
The thing that caught my eye about Indie Cakes’ Instagram feed is that in addition to posting behind the scenes, cakes and cupcakes, she posted a pictures of the full dessert table setup at a wedding. So not only was I drooling over the food, but I could see how she set up a cake plus cupcakes or brownies or whatever combination of dessert.
As you start planning your wedding you’ll realize you have to consider EACH and EVERY thing and how it will come together. If you want to save a bit of money, you can hire a baker who will simply deliver the baked goods to your reception venue. You can then have someone (hired or not) set up the table.
However, in the mindset of having the least moving parts possible, I wanted to hire a baker who would set up the table as well. And after following Indie Cakes on instagram I knew she would do a beautiful job setting up our small cutting cake and cupcakes. Next up, a tasting!
This was a most enjoyable consultation! Stephen and I shoving cupcakes down while Anastasia explained to us how things worked. She gave us an estimate and we walked about ten steps out the door before deciding to go back and book her on the spot.
We appreciated that we could book without having our flavors nailed down and without being sure if we wanted to add on some other bite sized goodies for the dessert table. There are so many decisions you have to make, it was nice to be able to make progress without having to make a decision at that moment.
Unfortunately, Indie Cakes is not long doing weddings. WAHHH. But! Here are some other bakery and dessert companies I recommend:
Pretty Please (SF)
Garden Creamery (Food Truck-They’re all over! p.s. their fresh mint chip ice cream is ridiculous)
Curbside Creamery (Oakland-- ice cream and ice cream sandwiches)
Susie Cakes (SF)