*Not Accepting Delivery Orders*
Due to circumstances beyond our control, Halftime will no longer be able to provide deliveries starting 5/29/2019. We apologize for any inconvenience this may cause. Us at Halftime look forward to serving you in the future!
All the best!
Welcome to Halftime Restaurant Pizza & Cocktails formerly known as Mikes. We offer a full menu including breakfast and a kids menu. We are family friendly restaurant. Our pizza is made from scratch with all the toppings you could ask for. Stop in and see us, or have us deliver. We deliver to Ottawa, Marseilles,Dayton and Wedron.


2 ounces of cream cheese, softened
2 slices of American (I used white American)
Soften cream cheese in a small bowl, either by leaving at room temp for about 15 minutes or microwaving at half power for 15 seconds or so. (Note that this is a much larger portion of the Red Hot and Ranch sauce than would be needed for 2 patty melts - I basically quadrupled the recipe to use as a DIP with Fritos, and because basically, I am an extra sauce junkie. :)
Blend until creamy and smooth.
Add Frank's Red Hot, mix until well-blended.
Refrigerate until set.
Isn't she lovely...
Spread a thick layer of sauce on the remaining slice of bread (this will get a bit messy, since it is buttered, but somehow we suffer through...). Sprinkle with bleu cheese crumbles, and place the slice of bread on top of the patty melt.
Flip when sandwich becomes crispy and browned on the bottom. Cook until crispy and browned; remove from pan.
Cut in half, and prepare for your tastebuds to explode. Enjoy!


Aug 2nd, 2013
Author: Frontier Fitness
You know you’re better than what you eat. But with all the unhealthy food that surrounds us daily, it’s almost impossible to avoid.
Let’s take a look at fast food. Fast food is an affordable and convenient way to fill yourself up when on the run. Although you shouldn’t feel guilty for an occasional indulgence, However regularly eating fast food can seriously damage your health. The low nutritional value, high fat/ calories and sodium content of these foods can lead to a variety of health problems. With statistical associations to weight gain, obesity, diabetes, cardiovascular conditions and all-cause mortality, regularly eating fast food can be a dangerous thing.
If you find yourself constantly eating out, notably fast food establishments its time to make a change. Let Frontier Fitness show you alternative solutions to accommodate your busy lives.


With the massive increase in the cost of fertilizers, moving to a self-sustaining agroecosystem can significantly reduce fertilizer and pesticide costs, while increasing long term yield and stability.
With correct plant nutrition and
microbiology, plants can become completely resistant to disease and many pests,
allowing your farm to have healthier plants produce higher quality produce.
A focus on biological systems allows plants to be supplied with correct nutrients, hence leading to higher quality produce full of nutrients.
Agresol works with a board range of growers, ranging form citrus growers, to free range pig farmers and graziers.
Regardless of your farming enterprise or growing conditions, we can assist your farm in transitioning to regenerative agriculture to increase profits, suppress disease and weeds and enhance produce nutrition.
We understand that every farm is unique in almost every way, everything ranging from climate, soil, markets, operations and most importantly, You!
We make recommendations suited to your needs and goals while considering the needs of the farm and land, with both long and short term goals in mind.
We are passionate about teaching others about regenerative agriculture!


When it comes to healthy, sustainable weight loss, keeping things simple is key. In Five Kilos in Five Weeks, Luke gives you his tried-and-tested diet program, designed to help you safely lose a kilo a week - and keep it off.
Luke's program is not extreme - it's based on common sense and a calorie deficit - and it's achievable for anyone. Best of all, it doesn't mean missing out. Luke's fully customisable five-week eating plan features more than 60 guilt-free recipes for your favourite meals and snacks, each made with only five ingredients. Luke's recipes are all gluten free and refined-sugar free, and many are low carb and plant based too. All recipes include nutritional breakdowns and calories per serve. Taking charge of your health has never been easier, or more delicious!
60 Recipes, 5 Week Meal-plan and Guidance.
Protein pancakes with sticky strawberries
Sweet potato nuggets
Cajun cauliflower clusters
Pistachio-crusted ocean trout
Butter chicken bow
Speedy chicken souva
Classic steak friteS
Phuket pork and pineapple salad
One-bowl banana bread
Black forest brownies
Author: Luke Hines
Number Of Pages: 200
Publisher: Pan Macmillan Australia
Country of Publication: AU
Dimensions (cm): 23.8 x 17.4 x 1.9
Weight (kg): 0.5
Already a 'DAILY WITH LUKE' member? Sign in here!


Home | Medical-Newswire.Com:
(Medical-NewsWire.com, September 27, 2021 )
Phytosterols are plant fatty tissues that are found in their cell membranes. The highest amount of phytosterols is found in brussels sprouts, lettuce, blueberry, and vegetable oils. Phytosterols have a similar structure like cholesterol, but the uptake of the phytosterols is much less in the human body than cholesterol. As a result, it is increasingly being incorporated in the diet. The global phytosterol market is being driven by a rising trend among consumers to blend vitamins, herbal extracts, and minerals in fortified foods. The global phytosterols market is likely to reach USD xx million in 2028, from its recorded value of USD xx million in 2020, growing with a CAGR of XX% during the forecast period. Around half of the global pesticide market is composed of phytosterols. Over 6,000 plant species with insecticidal properties have been identified. Phytosterols have been more commonly used as additives in sauces, margarine, yogurt, and other dairy products. Phytosterols have cardioprotective properties, and the rising prevalence of cardiovascular diseases has prompted their use in medication formulations to treat heart disease, resulting in increased market penetration
View full report: https://bit.ly/3D3RJ5h
Health benefits associated with the consumption phytosterols added food products
Health benefits associated with the consumption of phytosterols added food products increase the growth of the global phytosterols market. The phytosterols are generally recognized as safe (GRAS) by the US Food and Drug Administration, and as safe for consumption in dairy products by the European Union Scientific Committee. The increasing integration of herbal extracts, vitamins, and minerals in various fortified foods is driving up demand for phytosterols as a food additive. The compatibility of the phytosterols with the other additives like tocopherols has led to its incorporation in bakery and functional foods. The consumers’ changing outlook towards plant-based anti-aging products has added on to fueling the phytosterols market. According to the European Food Safety Authority (EFSA), a person's blood cholesterol level can be decreased by 7-10% if they consume 1.5 to 2.4 gm of plant sterols and stanols per day. Phytosterols have a wide range of therapeutic properties. Finland and the Netherlands have the most product types available, followed by Belgium, Germany, and the United Kingdom. To take advantage of phytosterol's cholesterol-lowering effect, the manufacturers are coming up with products infused with plant sterols. For instance, the UK-based company, Raisio, has inculcated plant sterols in yogurt drinks, bars, spreads, and soft chews.
Moreover, the prevalence of the cardiovascular disease is increasing the growth of the global phytosterols market. Cardiovascular diseases are among the leading causes of mortality and a major cause of morbidity among the population. In the United States, one person dies from cardiovascular disease every 36 seconds. Heart disease takes the lives of nearly 655,000 Americans per year, accounting for one out of every four deaths. This has increased the application of phytosterols in pharmaceutical industries as it helps to protect against cardiovascular diseases, reduce intestinal cholesterol absorption, control prostate enlargement, and help reduce blood sugar levels and inflammation.
However, poor solubility, poor bioavailability, and side effects such as constipation, diarrhea, bloating, and swelling are observed in pharmaceutical phytosterols, which are expected to drive the demand for improvement in the quality of drugs.
Download free sample: https://bit.ly/3CNgNNr
Europe accounted for highest market revenue share of XX% in the year 2020
The mature cosmetics, pharmaceutical and food industries in the United Kingdom and Germany are driving product demand growth in Europe. The market is boosted even more by the region's early embrace of the bio-based economy, which has facilitated the use of bio-based ingredients in end-use industries like cosmetics. European countries lead the market due to an increase in demand for non-GMO products. The European Union has made it obligatory for manufacturers to label their products with the amount of phytosterol in them and the fact that they are only to be used by people who have heart issues.
North America is expected to grow with a CAGR of XX% during the forecast period. Rising consumer health consciousness, as well as therapeutic benefits of phytosterols, will support the industry landscape. The US Food and Drug Administration (FDA) has released an interim final rule allowing health claims for plant sterols and sterol esters in the treatment of coronary heart disease. Phytosterol content in food products has also been approved by the Canadian Food Inspection Agency (CFIA) and Health Canada. These regulatory norms should increase the incorporation of phytosterols in fortified food products thereby stimulating the regional market trends.
The global phytosterol market is fiercely competitive, with a slew of global and regional players. The global phytosterol market is dominated by some of the key players such as ADM, BASF, DuPont, and Cargill among others. Leading companies are gaining popularity in the global market by increasing their use of tall and vegetable oils as extraction sources. For example, on June 11th, 2019, Raisio Group announced a USD 55 million investment in the growth of nutritious foods and plant-based added-value products. The company has strengthened its marketplace in Europe as a result of this investment.
Seitan Market, Nut Products Market, Tortilla Market, Lactoferrin Market, Phytochemicals Market
+1 877 441 4866


NALC Annual Stamp Out Hunger Food Drive
Saturday, May 13, 2023
This all day event collects a donation of any non-perishable (non-glass) food items. The annual National Letter Carrier Food Drive supports your local food pantry that services your community. The concept behind the drive is simple: The NALC asks their customers to leave non-perishable food donations at their mailboxes—and they take care of the rest.
The NALC works in partnership with the AFL-CIO Community Services network, United Way Worldwide, and the nation’s food bank network to bring food to the pantries of those in need.
Encouraging members to join the NALC union members, help set a record in collections, supporting those who have lost their jobs and many more facing economic uncertainty.


Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is a superior feed specially formulated for the nutritional needs of breeding cattle. With a high protein content of 20%, this feed supports optimal growth, reproduction, and overall health in breeding cows. The 3/4″ pellet size ensures easy consumption and digestibility. It is fortified with essential vitamins, minerals, and trace elements to enhance fertility and promote strong and healthy offspring. This premium brand feed is carefully crafted to provide a balanced diet that meets the specific requirements of breeding cattle, ensuring they receive the necessary nutrients for successful reproduction and long-term vitality. Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is the go-to choice for breeders who prioritize top-quality nutrition for their valuable herd.


It's hard to imagine that in an age when we eat almost twice as much meat, dairy and sugar as the average person, that people aren't consuming more protein, calcium, and vitamin D than their counterparts.But this isn't because of any sort of scientific consensus or a single research study.There's a lot of misinformation floating around about zinc and other nutrients.While it may seem like a simple...
How much fat is good?
But if you want to lose weight and stay slim, it’s wise to keep your carbs down.
This is where things get interesting.
Fat is a key ingredient for good health.
The more carbohydrates you have in your diet, the higher your risk of heart disease, diabetes, and many other chronic conditions.
But even low-carb dieters who are mindful of their weight gain will find that their weight loss comes at a high price.
The best way to eat healthfully is by eating low-fat foods.
Here’s how to cut down on fat, or at least reduce the amount you eat.
What are low- and moderate-carb diets?
Low-carbohydrate diets are low in carbohydrates, but contain high amounts of fat.
They are also typically low in saturated fat, but are generally higher in fiber and fiber-rich plant foods.
Moderate-carb-low diets are high in carbs, but include a few smaller carbs.
These are often low in fat, and may contain a bit of fat, as well.
Some people find that they can eat these low-carbs diets for up to a year without feeling better.
If you want your weight to stay low, however, you need to keep eating less carbs.
The good news is that low- carb diets are safe and effective.
In fact, there’s good evidence that they have the potential to lower the risk of cancer and heart disease.
You can try low-calorie, low-sugar diets for a few weeks, or switch to a higher-carb approach for a month or two.
For people who don’t like the idea of switching to a new diet, though, there are other ways to go.
The key to keeping your weight under control is to limit your intake of saturated fats and high-saturated fats.
Most people are aware that the American Heart Association recommends limiting your intake to no more than 3.5 grams of saturated fat per day, but the low- carbohydrate, moderate-fat approach can be more effective.
Here are some low- or moderate-carb diet suggestions: Eat one serving of whole-grain bread, rice, pasta, or pasta dishes a day.
Limit meat to one serving a day, as the saturated fat can make your body crave more of it.
Cut out cheese.
Eat low-glycemic foods, like whole-wheat pasta, whole-bean pasta, rice or rice pasta.
Cut down on red meat, poultry, and eggs.
For some people, limiting their fat intake will be more important than their carbs intake.
Low-Carb Diet Basics Low-carby diets are very low in carbs and often low- in saturated fats.
They also include small amounts of fiber and low- sodium.
You may not like the name “low-carb” because it implies that a diet high in carbohydrates will cause you to lose fat.
But the low carb diet is one of the most important weight-loss strategies.
It’s the only diet that has been shown to increase your body’s ability to burn fat and to reduce your risk for heart disease and diabetes.
Low carb diets can help you lose weight without cutting out all foods you’ve been eating for years.
The low carb approach is based on a combination of eating fewer carbohydrates and keeping your intake low.
You don’t need to eliminate the carbs from your daily diet.
Instead, you may want to keep the total number of carbs to 2 to 3 per day.
Some low–carb eaters like the low fat approach because it’s easier to stick to than the high-carb, low fat diet.
The reason is simple: The amount of fat your body needs to burn is determined by your total calories.
For example, if you eat 500 calories of carbs per day and only 2,000 calories of fat per week, your body will need about 800 calories of calories to burn those carbs, and then about 700 calories of the fat.
In contrast, a diet low in total calories will be easier for you to stick with.
If your carb intake is too low, you’ll end up eating less food, but you won’t burn any fat.
To lose weight, you must reduce your fat intake.
Here is how to do this: Limit your carbohydrates.
In general, you don’t want to eat more than 20 grams of carbohydrate per day per person.
For instance, you’d want to cut your carb consumption to 5 grams per day for men and 10 grams per week for women.
However, if your carb needs are high enough, you can still eat a little more.
In that case, you could go down to 10 grams of carbs a day for women and 15 grams for men.
Make sure you don.t eat anything that’s high in fat or high in sodium.
For the low carbs, you might want to limit the amount of protein you eat to 0.7 grams per pound of body weight per day (or


The Middle English word "candy" began to be used in the late 13th century, coming into English from the Old French çucre candi, derived in turn from Arabic qandi and Persian qand, "cane sugar." In North America, candy is a broad category that includes candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffies, gumdrops, marshmallows, and more. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.
Outside North America, the generic English-language name for candy is sweets or confectionery (UK, Ireland, Australia, New Zealand, South Africa and other Commonwealth countries). In Australia and New Zealand sweets are, in normal usage, further categorized as either chocolate or lollies (for all other non-chocolate candies).
In North America, the UK, and Australia, the word lollipop refers specifically to sugar candy with flavoring on a stick. While not used in the generic sense of North America, the term candy is used in the UK for specific types of foods such as candy floss (cotton candy in North America and fairy floss in Australia), and certain other sugar based products such as candied fruit.
A popular candy in Latin America is the so-called pirulín (also known as pirulí), which is a multicolor, conic-shaped hard candy of about 10 to 15 cm long, with a sharp conical or pyramidal point, with a stick in the base, and wrapped in cellophane.
The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.


This is Day 176 of the Green in 365 series!
Growing up, nothing said summer like an ICEE from 7-11. We’d ride our bikes down and get a cup full of dye and corn syrup. Well, I don’t know about you, but that is something I am not willing to have be a part of my kids’ summer experience.
I still want them to have a fun and full summer with our own traditions. So this summer we will be finding all sorts of other frozen treats!
One I love is slushies. Sure you could do popcicles, but I always find they freeze a bit funny and there ends up being some frozen chunk of ice at the bottom and then a sugary part at the top. YUCK!
So we simply use an ice cream maker with some cold, cold drink and let it go for about 15 minutes. You then get a nice frozen soft drink you can eat with a spoon without hacking away at it.
Making Healthy Homemade Slushies
The best part of this is all of the different options you can use for the drink!
Here are some ideas:
- Straight juice
- 1/2 Juice & 1/2 water kefir
- Juice with a splash of milk kefir or cultured yogurt or sour cream for a “creamcicle”
- Punch – 1 part pineapple juice, 1 part grape juice, 2 parts apple juice, 2 parts cherry juice. Then you can add the same amount of water or water kefir. My kids LOVE this one!
You can also use any summer fruits for slushies in the blender. Cut up melons and freeze them, then run them through the blender. Sometimes if they aren’t sweet enough for the kiddos I add a little bit of raw honey. (Emily’s note: I just made a delicious strawberry watermelon slushie for my kids last week, look for that recipe coming soon!)
Enjoy staying cool this summer without opening a plastic-wrapped straw each day to cool off!
What do you do with your kiddos to beat the summer heat?
Find all the Green in 365 posts.
If you’d like to learn more about living green and living frugally I’d love to have you as a Live Renewed reader! You can subscribe, either by email or in a reader, to get the latest posts, ideas and inspiration for living frugally green. You can also connect with me on Twitter, Facebook and Pinterest!
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Treat yourself to this flavorsome and quick-to-make peanut butter smoothie recipe.
I) The ingredients you’ll need
- 1 frozen banana
- 1 1 tbsp. peanut butter
- 1/2 cup plain Greek yogurt
- 1 cup unsweetened almond milk
- 1 cup ice cubes
II) The superstar ingredient of this recipe
- Improves heart health: Peanut butter is high in oleic acid, omega-6 and arginine, which are shown to help maintain good cholesterol, blood sugar and blood pressure, hence reducing the risk of heart disease.
- Provides anticancer properties: Peanut butter contains antioxidants like manganese, vitamin E, vitamin B, coumaric acid and resveratrol, which prevent and repair cell damage in the body and also provide anti-cancer effects.
- Reduces the risk of diabetes: The oleic acid in peanut butter helps reduce the body’s insulin resistance, hence preventing increased blood sugar levels that may lead to diabetes over time.
III) How to prepare the smoothie
Mix all ingredients in a blender until smooth.
Enjoy your smoothie!


|"Easy Wheat Bread"|
For dinner tonight I made spaghetti with homemade marinara and whole wheat noodles. The sauce took FOREVER! Maybe I could find a good recipe for in the future. I decided to just wing it and make up my own recipe. I boiled & skinned the tomatoes, sauteed a bunch of garlic and two big onions and simmered it for a couple of hours. I had to break down & make a run for tomato paste as it ended up being sort of a funky unappetizing looking color. The whole idea is to not scare Dad away from eating healthy. Anyhow, they loved it. Success! Unfortunately, the bread didn't get finished until after dinner (what, with the five hours of rising...) but it made a fantastic dessert. I'm going to work on a vegan butter recipe that I found next and hopefully eliminate that from the house. I was initially worried but I think as long as we take it one day at a time we'll make this transition!
We had lots of visitors today. My grandma and grandpa came by for a little visit. She's still amazing and he's still an asshole, somethings never change. After that my brother Jamie came by with his wife & youngest child. Luckily, he helped dad and I unload ALL of my stuff off the trailer tonight. Fucking astounding! I'm so happy he did because not long after it rained. Woo-hoo!


Add all ingredients to the shaker one by one and shake vigorously over ice. Double strain into a tumbler on ice. Garnish with a slice of Crispy Bacon.
“Maple Bacon Syrup” recipe
* Fry 150g of breakfast bacon until crispy without any additional fat, remove from heat and deglaze with 250ml of maple syrup. Allow to cool, then sous-vide at 58 degrees for 3 hours. Leave to cool in the fridge until the fat has solidified. (Alternative to the sous vide method: put the mixture in a zip bag and leave to infuse in the fridge for three days). ). Remove from the refrigerator, carefully remove the bacon and the cooled fat, filter the syrup through a sieve and fill into a clean bottle.


Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, egyptian rice pudding (roz blaban) easy, creamy, quick and lush :). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Egyptian rice pudding (Roz blaban) Easy, creamy, quick and lush :) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Egyptian rice pudding (Roz blaban) Easy, creamy, quick and lush :) is something which I’ve loved my entire life. They’re nice and they look wonderful.
Egyptian rice pudding watch & learn how to make this easy& delicious dessert at home only on sufee tv for cooking ( in english ). Please subscribe and click the bell button to get notification of new uploaded videos. For this Egyptian rice pudding with coconut, the rice is pre-boiled in water and then simmered in milk.
To get started with this recipe, we must prepare a few components. You can have egyptian rice pudding (roz blaban) easy, creamy, quick and lush :) using 1 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Egyptian rice pudding (Roz blaban)
Easy, creamy, quick and lush :):
- Get Egyptian rice, milk, sugar, cream and corn starch
I just continued to use the same one the rice was cooked in. Incredibly creamy rice pudding, very tender and rich. An absolutely delicious treat for my whole family, creamy rice pudding is always on top of my kids list when we visit Egypt. Recipe: — now follow the photos:.
Instructions to make Egyptian rice pudding (Roz blaban)
Easy, creamy, quick and lush :):
- 1/2 cup of Unwashed Egyptian rice boiled in two cups of water for 15mins and then kept covered for 3hrs. Add 3 cups of whole milk, 1/2 cup of double cream, bring it to boil. Sugar to taste then the final step is dissolving 2 heaping spoons of corn starch in 1/4 cup of water and add it to the mixture. Two minutes of starring and you’re ready to pour it in to your lovely cups.
- Challenge your self by keeping your hands away and refrigerated it for couple of hours:) (you can enjoy it hot too) * after the corn starch step you can add any flavor you like. Traditionally we add a bit of vanilla. Orange and lemon can go very well with it too. Try different versions and enjoy! ☺
I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. Roz bil halib (Rice Pudding ). Creamy Coconut Rice Pudding ~ a delicious spin on everybody's favorite comforting classic, naturally gluten free and easily made vegan by using coconut milk!
So that is going to wrap this up for this exceptional food egyptian rice pudding (roz blaban) easy, creamy, quick and lush :) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!


1180 El Camino Ave #116 Corona, California92879 Get Directions (951)737-1100 Type: Gay Restaurant
In a nutshell: Fireside Bar and Grill serves a bit of everything with a focus on Italian food with drink specials nightly. They serve lunch, dinner, live entertainment, karaoke, dancing and a great atmosphere...
Fireside Bar and Grill Hours:
Fri: 11:00 am - 2:00 am
Sat: 11:00 am - 2:00 am
Sun: 10:00 am - 11:00 pm


"Do not forget to show hospitality to strangers, for by doing so, some people have shown hospitality to angels
without knowing it."
Belcross Bake Shoppe is family owned and run because we are passionate about families! We are a local cafe that combines our love for our customers, old and new, with our desire to serve southern, homemade fare. We start every morning at 4 a.m. to have our sweet potato biscuits, a variety of cinnamon buns, our sweet tea and much more ready for you when our doors open at 6:30 a.m.
Belcross’ ambiance is one that is nostalgic and reminiscent of a time gone by - where friends meet, talk about the price of corn, the local high school football team or community events. Whether you’re just passin’ through or a local, stop by, pull up a chair and relax. We would love for you to become a part of our family!
If you've been to our restaurant, you've seen and
tasted what keeps our customers coming back for more. Freshly baked goodies, delicious sandwiches, and daily specials make us hard to resist!
Stop in today and check us out!


- May 06 2023
- 10:00 am - 4:00 pm
The King’s Coronation Screening & Afternoon Tea Party!
Watch King Charles III’s coronation ceremony live on The Phoenix Arts Club’s big screen on Saturday 6th May 2023. There’s no better place to spend this magical day than in London’s glittering west end!
The Phoenix Arts Club team will be welcoming guests from 10am with breakfast pastries, teas and coffees. For lunch, you will be treated to a delicious, traditional Afternoon Tea. Celebrations will continue throughout the afternoon until 4pm.
All tickets include breakfast pastries, afternoon tea and of course a glass of bubbly to toast the special occassion.
Afternoon Tea will include a variety of sandwiches, cakes, scones and more with both meaty and vegan options available.


Pricing your event is fast and easy! Please fill out this form and we will be in touch with you promptly.
Tasty mozzarella cheese with cherry tomatoes and fresh basil accompanied by a balsamic dipping sauce.
Dates filled with feta cheese, wrapped in bacon and baked to perfection
Slices of watermelon, cantaloupe and honeydew with strawberries, grapes and pineapple.
Fresh broccoli, carrots, bell peppers and celery served with ranch dressing.
Sliced french baguettes topped with a savory mix of tomatoes, onions and Italian seasonings then topped with mozzarella and Parmesan cheese and baked to perfection.
Baked wonton cups filled with a warm mix of sausage, cheeses, ranch dressing, red bell peppers and olives.
Creamy tuna and egg mixed together spread onto a four tortilla, rolled up and sliced for a bite sized snack.
A 4 layer dip consisting of beans, guacamole, taco seasoned sour cream topped with cheese, tomatoes, onions and olives served with tortilla chips.
Warmed artichoke dip served with pita chips.
Creamy spinach dip made with water chestnuts and served with freshly cut baguettes.
Pepperoncinis, cucumber chips, dill pickle spears and kalamata olives.
An assortment of salami, turkey, ham, swiss and cheddar cheese served with fresh rolls and condiments.
Creamy tuna and egg salad served on white and wheat bread.
Eggs filled with a creamy egg yolk special mix.
Your choice of cubed cheese, sliced cheese or brie served with Dare Crackers.


about our company
We’re proud to own the premier pizza restaurant in Scottsdale, AZ. With both delicious and affordable oven-baked, handmade pizzas, we pride ourselves on offering high quality, tasty pizzas that bring our customers back time and time again.
What sets our pizzeria apart from its competitors is that our ingredients aren’t limited to just the standards like pepperoni and cheese. You can include ingredients like jalapenos, potatoes, and pineapple as well. You can choose to combine ingredients any way you like, such as just having tomatoes, bell peppers, and cheese. If you aren’t feeling in the pizza mood, we have a full menu of other Italian food options, like pasta, submarine sandwiches and chicken wings.
It is our goal to maximize the value we offer to our customers at our pizzeria. For instance, pizza delivery and takeout services are available, for your convenience. We are also always looking for feedback on how we can improve to meet the desires of our customers. In our minds, the customer is always first. Call Piza Pizza and Subs in Scottsdale, AZ, today so we can take your customized order!


Efficient, high-quality supermarket foodservice programs just got easier. Expand your menu offerings, streamline labor, eliminate costs and reduce food waste with Alto-Shaam’s full systems of equipment. Sign up for our supermarket newsletter for ongoing tips to increase deli profits and achieve a greater return on your investment.
Alto-Shaam has the experience, resources and full line customizable equipment solutions to meet your needs. Discover how easy it is to reduce labor and food waste—while still providing the highest-quality food to customers.
Drive deli profits by selling products from other departments as part of a smoked food program.
Reduce labor costs and improve employee safety with a simple, efficient grease collection system.
Ensure optimal performance of your oven from the start with our factory-authorized installation program.
Boost impulse sales in your grocery store and enhance the grab and go experience for customers.
Hold food at optimal temperatures and reduce food waste with fanless, waterless Halo Heat® technology.
Whether you’re expanding a grab-and-go program, introducing curbside pickup or implementing a made-to-order menu, our culinary team is here to help. Explore how Alto-Shaam’s culinary team can help your supermarket develop your menu, eliminate food waste and reduce costs.


The little things are a big deal.
Water, Oats (8%), Banana Puree (5%), Pea Protein Isolate (4%), Sunflower Oil, Calcium Carbonate, Natural Flavourings, Stabilisers (Guar Gum, Gellan Gum), Acidity Regulator (Potassium Carbonate), Sea Salt, Iodine, Vitamins (B12, D)
|of which saturates||0.4g|
|of which mono-unsaturates||0.5g|
|of which polyunsaturates||0.8g|
|of which sugars||3.7g|
Vitamins and Minerals
We currently offer free delivery on orders over £17 to UK mainland, Isle of Wight, Scottish Highlands, Scottish Islands & Northern Ireland.
Orders under £17 will incur a delivery charge of £3.50.
All orders placed before 11am (Monday-Friday) will be processed and dispatched that day. Orders placed after this time will be processed the next working day.
We offer next day delivery via APC for all our multipack cases of M.LK and 2 day delivery Royal Mail Tracked 48 for our protein powders.
Next day delivery is not available in the following areas, please expect delivery within 2 – 3 working days:
Scottish Highlands, Offshore Guernsey & Isle of Wight.
For more information about our delivery service please check out the FAQ page.
This is great. So convenient, nutritious and delicious!
Really nice milkshake with nice banana flavour, not too sweet.
So easy to order from Mighty Pea. Quick delivery. Love the taste and thick creamy texture.
Best thing ever. So delicious and sweet. My breakfast every morning. Absolutely the perfect drink.


The food and beverage business sees the emergence of brand new trends on an annual basis. And with three Lockdowns now under our belts and the end of a worldwide pandemic on the horizon, it should come as no surprise that the food and beverage consultants market has changed considerably in recent years.
This year has been one to remember, with a rising interest in sustainability and consumers converting their kitchens into cocktail bars. Those two trends together have made this a memorable year.
Concepts New and Original
As hybrid working habits grow more frequent and as fewer people travel, breakfast will become an increasingly important meal. The overnight oats are great, but you can also get shakshuka, eggs benedict, and a few more items to start your day off well. In comparison to the previous year, the egg consumption has increased by 68%.
In addition to that, rather than having breakfast all at once first thing in the morning, we’re going to spread it out over the morning. Aside from that, we’re going to be more daring when it comes to preparing the food that we have for breakfast each morning. There are many different alternatives available, some of which include breakfast burritos, handmade crumpets, and blueberry buttermilk pancakes.
Footprint in Carbon
According to the findings of a poll, approximately seventy percent of purchasers believe it is important to consider the carbon effect of the food they purchase. It shouldn’t come as a surprise, considering that a recent research found that environmental awareness among consumers in the India has dramatically improved over the course of the last year, with 85 percent of us now making more sustainable lifestyle choices.
We will make a greater effort to reduce the amount of carbon dioxide that is produced as a result of the production of our food consultants India. This may include shopping locally, reducing the amount of meat we consume, or purchasing items that are not packaged in plastic.
Yep! Potato milk, not oat milk or almond milk. It is low in sugar and saturated fat, and it is going to become ubiquitous on the menus of coffee shops. Food Research Lab, an industry leader in the creation of non-dairy products and alternative milk formulas, has over a hundred different non-dairy product inventions under its belt.
Cocktails Preserved in Bottles
The experience of going to a bar is being revolutionized by bottled cocktails.
Not only did the Lockdowns motivate manufacturers to create food delivery kits and DIY boxes, but it also lent a whole new connotation to the word “RTDs.” As opposed to your favorite tinniest, bottled beverages are more about recreating your favorite cocktail in the comfort of your own home than they are about convenience.
Because of the recent onslaught of ready-to-drink goods, customers will almost certainly continue with their migration away from traditional spirits and into premium pre-mixed bottled cocktails.
Beverages That Are Already Ready to Drink
RTD drinks are often processed using methods known as ultra-high temperature (UHT) or retort. These kinds of processors exposed the beverage to high temperatures, which may disrupt proteins, resulting in a reduced shelf life, increased age gelation or thickening, and sedimentation. These issues can be avoided by avoiding processing methods that expose the beverage to high temperatures. The decrease in pH and the inability to sequester the minerals in the formulation in an adequate manner are the most prominent causes of these difficulties. While a product is being processed or stored, phosphates function as a buffer to maintain its pH at a consistent level; also, some long-chain polyphosphates may prevent minerals from interacting with protein that has been destabilized.
Low Sugar Drinks
Sugar reduction is an important business subject in the India due to the growing demand for healthier food and drinks on the part of both consumers and beverage development firms. There are a variety of points of view about how this might be accomplished, despite the widespread belief that “less is more.” Because of this, the industry has come up with a number of different strategies to reduce the amount of sugar used, to variable degrees.
Read more: click


- 1 Package of spagetti
5-brothers white alfredo sauce
- Debone your pheasant.
Cube up the bird and place in a large bowl.
Pour 1/8 of a cup of liquid smoke into bowl, also pour a 1/2 cup of teriaki sauce into the bowl over the bird.
Mix well put 1/2 cup dehydrated onions in bowl let stand in the fridge for about 1-2 hours.
Brown the bird in frying pan meanwhile cook spag.
When bird is brown, remove excess water from pan, pour white sauce over pheasant, heat it up.
Drain the spag. Combine spag, pheasant and white sauce.
Sereve with garlic cheese bread.


Join the Manx Cider Growers Cooperative
Coming from the Worcestershire / Herefordshire border region myself, I have all my cider made where I grew up from apples grown locally to get the authentic Herefordshire craft cider taste. However it is our long term mission to establish a crop of Manx grown cider apple trees so that we can make small batch true Manx Cider.
Historically, western style Cider made on the Isle of Man has been from English apples juiced in the UK and shipped in containers to the Island where it is fermented and mixed with domestic non cider variety apples. There has also been attempts at Eastern style cider where locally grown apples were fermented but these were non cider variety apples and the cider often came out quite dry.
So we have started the Manx Cider Growers Cooperative where you can get involved. You can work with us to grow real cider apple tree varieties in your back yard. We sell you the saplings, you grow the trees, you sell us the fruit at harvest, and we'll make the cider in small batches right here in the Isle of Man. Saplings can be ordered all year round and we have an annual planting window of January through to March. Sign up below
and join the Cider revolution.


Cappuccino is a classic, frothy drinks made with espresso and milk. See how to make it at home and how it’s different from a latte.
What is a Cappuccino?
- A cappuccino is a 6 ounce espresso drink made with 1-2 shots of espresso and frothed milk. It’s one part espresso, one part steamed milk, and one part foam.
- The drink originated in Italy and it’s pronounced CAP-PU-CHEEN-O.
- There are a lot of variations on the cappuccino, from very frothy milk with stiff peaks to adding chocolate powder.
- Although the traditional size of a cappuccino is small, it can be ordered in short, tall, grande, and venti sizes.
Difference Between Cappuccino and Latte
Both lattes and cappuccinos can be made with 1-2 shots of espresso. Many specialty coffee shops will serve both drinks with a double shot. At Starbucks, one shot of espresso is in a short and tall sized cups and two shots are in grande and venti for both latte and cappuccino.
What makes a cappuccino different from a latte is the milk. The milk for a cappuccino is frothed more, making for lighter foam. Foam is made by introducing air into milk, expanding the milk, so there’s less milk in a cappuccino than a latte of the same size.
Barista’s Tip: A good test to see if a drink is a latte or cappuccino is to take a spoon and push the milk away from you. If you still see foam, it’s a cappuccino. If you see milk, then it’s a latte. This does depend on the wideness of the cup (a wider cup will disperse the foam out wider, making this pushing test more difficult).
Standard cappuccinos are 6 ounces, while lattes range in size from 8-20 ounces.
Difference Between Cappuccino and Flat White
Cappuccinos have 1-2 shots of espresso, while flat whites are made with 2 shots.
Cappuccinos have frothier milk than flat whites. Both should have smooth microfoam, but the foam on a cappuccino should be thick. The first sip should be all foam. The first sip of a flat white, on the other hand, is a mix of foam and milk. Cappuccinos and flat whites contain about the same amount of milk.
Both drinks are traditionally 6 ounces.
Cappuccinos at Starbucks
Cappuccinos stray far away from their Italian roots at Starbucks. Instead of a 6 ounce drink, cappuccinos at Starbucks are served in all their cup sizes: short (8 ounces), tall (12 ounces), grande (16 ounces), and venti (20 ounces).
Order a short (8 ounces) cappuccino to get the size that’s closest to the traditional (6 ounces).
Short and tall cappuccinos comes with 1 shot of espresso, while grande and venti cappuccino come with a double shot.
What You’ll Need
- Espresso machine
A must to make a proper cappuccino.
- Coffee grinder
This is only needed if your espresso machine doesn’t come with one. You can use pre-ground coffee but the best drink will come from freshly ground coffee.
- Whole beans
Use coffee no more than 2 weeks old—coffee loses key aromatics and flavor as it ages.
Perfectly textured milk with an equal balance of steamed and foam takes practice. Whole or 2% milk will froth easier than nut milks.
For full ingredients and instructions, scroll down to the recipe.
- Pull 1-2 shots of espresso.
Grind coffee beans and use an espresso machine to pull 1-2 shots of espresso into a small mug or cup.
- Steam milk.
Froth 4 ounces of milk, creating some fluffy foam.
- Pour milk into espresso.
Barista’s Tip: If you pour slowly, the foam will stay in the milk pitcher and pour out at the end to top your drink
- In some countries, cappuccinos are served with shaved or powdered chocolate or cinnamon.
- What we call a cappuccino in the United States is wildly different from a cappuccino in traditional Italian coffeehouses. Cappuccinos in Italy have much more foam. Some places will even scoop out only foam to top the espresso.
- You can order a “dry” cappuccino (with more foam) a “bone dry” cappuccino (all foam) or a “wet” cappuccino (with foam similar to a latte).
- Iced lattes are a common drink, but some coffee shops might refuse to serve an iced cappuccino. That’s because the foam in a cappuccino is so distinct, and adding hot foamed milk to a cold drink could make the drink an unsafe temperature.
Questions You May Have
If you’re in Italy, a real cappuccino is a 5-6 ounce drink with a shot of espresso and heavily frothed milk. However, its meaning has evolved and changed as the drink has traveled the globe.
A frappuccino is a drink invented by George Howell that was bought by Starbucks. It’s an iced blended drink with coffee, ice, and other add-ons. A cappuccino and frappuccino are different drinks.
There’s an oft-quoted “rule” that says Italians don’t cappuccinos in the afternoon — and culturally, this is mostly true. Most Italians only drink milk in the morning.
More Espresso Drinks
How to Make a Cappuccino
- 2 capsules Nespresso espresso (or 2 espresso shots)
- 4 ounces milk
- Put 2 shots of espresso into a cup.Grind coffee beans and use an espresso machine to pull 2 shots of espresso into a small mug or cup that can hold 6 ounces. If you want a less strong drink, pull just 1 shot of espresso. Or, use 2 Nespresso espresso capsules.
- Steam milk.Froth 4 ounces of milk, creating some fluffy foam. Put the steam wand into the pitcher with milk just below the surface and turn on the steam. Move the pitcher down so that the steam is just touching the surface for 3 seconds and listen for a paper-tearing sound. Then move the pitcher back up and to the side so that the wand is below the surface and a vortex is created. Any big bubbles should get smaller. Once the milk has doubled in volume and the pitcher is too hot to touch, turn off the steam wand. The milk should look smooth and velvety.
- Pour milk into espresso. Pour slowly so that the foam will stay in the milk pitcher and pour out at the end to top your drink.


Unsalted butter is obtained by removing water and solids non-fat by churning pasteurized sweet cream. Unsalted butter is light yellow in color and possesses a sweet, pleasing flavor which is free from rancid, oxidized or other objectionable flavors.
Key Quality Indicators;
|Aerobic Plate Count||cfu/g||5,000|
|E. coli||/g||Not Detected|
|Yeast & Mold||cfu/g||20|
|Milkfat||% m/m||82.0 Min|
|Milk Solids Not Fat||% m/m||2 Max|
|Free Fatty Acids (as Oleic Acid)||% m/m||<0.6|
|Color||Uniform, light yellow|
|Foreign Matter & Antibiotics||Absent|
|Flavor||Clean, fresh, no rancid or off flavors.|
|Odor||No off odors.|
Products are manufactured under strict quality assurance procedures which are enforced at all times. Manufacturing plants are subject to rules and regulations of the European Food and Drug Administration (FDA). Precautions are taken at all steps during manufacture, storage, and distribution to ensure product quality and food safety.
Ingredient and Allergen Statement
Regulatory & Compliance
*CODEX Standard 279-1971
*Meets Kosher Requirements
*Meets Halal requirements
Typical Nutritional Analysis
|Nutrient||Units||Value per 100 grams|
|Total lipid (fat)||g||82.5|
|Carbohydrate, by difference||g||0.06|
|Fiber, total dietary||g||0|
|Vitamin C, total ascorbic acid||mg||0|
|Vitamin A, RAE||µg||684|
|Vitamin E (alpha-tocopherol)||mg||2.36|
|Vitamin K (phylloquinone)||µg||7|
|Fatty acids, total saturated||g||52.248|
|Fatty acids, total monounsaturated||g||21.381|
|Fatty acids, total polyunsaturated||g||3.095|
|Fatty acids, total trans||g||3.334|
18 months at -18°C to -24°C frozen (-0°F to -10°F) + 120 days refrigerated ≤7°C (45°F) after thawing. Store away from highly aromatic food products under controlled humidity (80-85%) conditions.
Labeling and Traceability
All labels contain sufficient detail to provide full product traceability which includes: product name, manufacturing plant number, lot number, sublot number, box number, date of packaging, and packaging line information.
Bulk butter is packed in 25kg corrugated fiberboard boxes lined with a poly liner.
This item is shipped refrigerated. We always ensure this item is stored at 45 degrees Fahrenheit or cooler.


Quick Essential Oil Cooking Tips
More in depth Guidelines below
If you would like to share your recipe, please let me know. I love recipes and sharing them.
It is easy and fun to substitute Essential Oils into your own favorite recipes in place of spices, flavoring extracts and fresh or dried herbs. There are a few tips to keep in mind when substituting essential oils in recipes.
AMOUNT TO USE: Essential Oils are extremely concentrated, so you won't use as much oil as you would dried spices or extracts. Start with a drop or two instead of a teaspoon; then adjust the amount according to taste.
WHEN TO ADD: The preferred time to add essential oils is at the end of cooking or when the food has cooled a bit. This is so the volatile oils don't evaporate out and also so the heat of cooking doesn't affect the oil's natural constituents. If you need to add the oils sooner in the recipe, you may need to add a bit more oil to account for any oil that will evaporate during cooking.
Essential Oils recommended for cooking:
Sweet Spice Oils (for sweet dishes and desserts):
cassia, cinnamon, clove, fennel, ginger, peppermint.
Savory Spice Oils (for savory dishes, main courses and appetizers): basil, black pepper, cilantro, coriander, fennel, ginger, lavender, marjoram, oregano, rosemary, thyme.
Citrus Oils (add a tangy citrus zip to main dishes, desserts, drinks, fruit salads and more): bergamot, grapefruit, lemon, lemongrass, lime and wild orange.
|Quick Crock Pot Orange Chicken|
|Homemade Ice Cream in Ziploc Bags|
surface (i.e. in the pan); essentials oils do not create a slippery surface (unless mixed with vegetable oil)


MONDAY 11:00 - 9:00
TUESDAY 11:00 - 9:00
WEDNESDAY 11:00 - 9:00
THURSDAY 11:00 - 9:00
FRIDAY 11:00 - 9:00
SATURDAY 11:00 - 9:00
Antoni’s Italian Café has been serving up the tastes of Italy in Lafayette for over 20 years. Bruce and Lynda Cart opened Antoni’s in 1996 with
the vision of serving fresh, simple Italian dishes in a warm, family atmosphere. Since acquiring Antoni’s in 2013, Holly and Eli Cure have
maintained the originalvision of the restaurant while adding their own creative twists to Old World recipes.
Our traditional Italian menu features a variety of dishes made from the freshest ingredients to provide our diners with an authentic Italian meal.
From pizzas and calzones to fish and filet mignon, we provide something for every taste, craving and budget. Let us pair a wine with your meal
from our selection of fine Italian wines. For diners with a sweet tooth, our delicious desserts are the perfect way to end your meal at Antoni’s.
Antoni’s is the ideal restaurant for any occasion, whether a casual lunch or an upscale dinner. We treat each of our customers like family, with
genuine southern hospitality at the core of our dining experience philosophy. We want you to not only have an authentic Italian meal, but also
a comfortable and pleasant dining experience.
Whether you are craving Italian or just in search of a great meal in Lafayette, stop by Antoni’s Italian Café. We are ready to serve you.
We Are Expanding
Later this year, you will be able to book large parties and special occasions with us as well, as we are expanding our restaurant to make a party room. Let us cater your event and provide your guests a dining experience they won’t forget.
More details coming soon.


Episode 05: 14 Chefs Compete (59 Min)
This is the list of the episodes for the American cooking television series and competition Iron Chef America, produced by Food Network. The series is based on the Japanese series Iron Chef and is a cooking competition in which a challenger chef "battles" one of the resident "Iron Chefs" by cooking five or more dishes in a one-hour time slot based around a secret ingredient or ingredients, and sometimes theme. In most episodes, three judges score the meal in three categories, with 10 points available to each judge for taste, 5 points for creativity, and 5 points for presentation, for a possible total of 60 points. Exceptions are noted for individual episodes.
Episode 05: 14 Chefs Compete (59 min)
Iron Chef America was first aired as a mini-series entitled Iron Chef America: Battle of the Masters. For Battle of the Masters, two of the original Iron Chefs competed along with three Food Network personalities in various match ups with one another.
^7 Roberto Donna is the first chef to request a re-match.^8 First aired on Food Network Canada on May 3, 2006.^9 Eme brought only one sous-chef to the competition; his other sous-chef was needed to operate his restaurant in his absence. Eme is married to actress Jeri Ryan, who later served as a judge on ICA.^10 Chef Morou won a Washington D.C. preliminary competition in December, 2005 for the chance to compete on the show.^11 Patricia Yeo is the first former ICA sous chef (under Bobby Flay) to compete against an Iron Chef. ^12 Elizabeth Falkner was a sous chef under Cat Cora for several ICA episodes. ^13 This was a special 90-minute episode that pitted two guest Food Network personalities against each other. Each personality was paired with an Iron Chef.^14 Walter Royal had a third sous chef for the first five minutes of the competition. This sous chef, who primarily participated by peeling potatoes, was a 12-year-old working in a mentor program with Chef Royal.^15 This first aired on the Throwdown! with Bobby Flay Marathon on January 1, 2007.
^16 First aired on Food Network Canada on February 11, 2007.^17 Lynn Crawford is the first Canadian woman to compete in Kitchen Stadium. She is a Food Network Canada personality as part of the series Restaurant Makeover.^18 This episode featured a guest mixologist paired with each competing chef. The mixologists were required to prepare a drink to accompany each dish that also highlighted the secret ingredient. The drinks were judged on a 10-point scale (6 for taste, two each for presentation and creativity) which was added to the chef's score for the final score, thus giving a total possible score of 90 points per team.^19 Consisted of bacon, various breads, chicken eggs, maple syrup, orange juice, and pork sausage.^20 Chosen to highlight grilling as a cooking method as part of Food Network's "Grillin' & Chillin'" Week.
^21 Consisted of fresh ingredients purchased from the Green Market at Union Square in New York City, including a variety of winter vegetables, fruit and guinea fowl.^22 An ICA special based around Symon's debut battle as an Iron Chef.^23 Other than his preference for farm-fresh ingredients, no formal specialty was announced for Moore. This is the cuisine style attributed to Agraria in Washington, D.C., where Moore is executive chef.^24 Consisted of traditional American Thanksgiving staples: turkey, sweet potatoes, cranberries, corn, and pumpkin.^25 An ICA special which featured two teams of Food Network personalities facing off in a holiday dessert battle, with each team having one sous chef instead of the usual two.^26 First aired on Food Network on January 20, 2008, after the first two episodes of Season 6 were broadcast.
^27 Oliver's sous chefs were Gennaro Contaldo, his mentor at London's Neal Street Restaurant and his "mate" Andrew Parkinson, also a trained chef, both of whom have previously appeared with him on his television programs.^28 First aired on Food Network on January 1, 2008, following a marathon replay of The Next Iron Chef.^29 First aired on Food Network Canada on February 10, 2008 as part of a chocolate-themed program marathon.^30 First aired during "Brain Freeze Week". In keeping with the theme, the Chairman stipulated each dish must include a frozen element.
^31 According to the program notes, Adjey and Symon were roommates at the Culinary Institute of America. Adjey is also a Food Network Canada personality as part of the series Restaurant Makeover.^32 Art Smith is the first Iron Chef America judge to later appear as a challenger. ^33 Cosentino was a competitor with Symon on the first The Next Iron Chef, and was previously defeated by Mario Batali in Battle Garlic.^34 A special Halloween episode, featuring organ meats (heart, kidney, sweetbreads, tripe, liver) from a variety of animals along with off-cuts such as pig's trotters and coxcomb. The episode also featured appearances by Igor and The Monster from the Broadway production of "Young Frankenstein."^35 This is the first episode in which the new Iron Chef jackets are worn.^36 Secret ingredients included duck, heritage turkey, venison, walnuts, Indian corn, lobster and leeks.^37 One of Amanda Freitag's sous chefs was Ariane Duarte, a contestant on the fifth season of Top Chef. Duarte is not a chef at Freitag's restaurant.^38 Kaysen was a former competitor on The Next Iron Chef; this was his first battle in Kitchen Stadium.^39 Takeo and Shintaro Okamoto previously appeared on Will Work for Food, training Adam Gertler to sculpt ice for an event.
^40 A twin-themed battle, featuring Michael Symon lookalike Psilakis (who previously lost to Cat Cora in Battle Puff Pastry), the twin Carro brothers, and twin judges Tia and Tamera Mowry.^41 There were four judges for this battle, thus a highest possible score of 80, as compared to normal episodes which have three judges and a highest possible score of 60.^42 First Lady Michelle Obama appeared as a special guest at the beginning of this two-hour episode, where she welcomed the chefs and announced the secret ingredient. This is also the last battle featuring Batali as part of the regular cast; it was announced in September 2007 that Batali's contract with Food Network was not being renewed.^43 In Kitchen Stadium, the Chairman supplemented the secret ingredient with a range of locally and sustainably grown meats and seafood, along with goat cheese, eggs, cider vinegar and honey from the White House beehive.^44 Garces' debut as Iron Chef, having won the second season of The Next Iron Chef competition^45 Michael Smith is the host of Food Network Canada's "Chef at Home".^46 Goldman is also the host of Food Network's Ace of Cakes. His experiences on ICA are included in Ace of Cakes episode DB0808L ("Charm City Throwdown"). Goldman's sous chefs were his former mentor, Jean Llapitan, and Shawn Aoki from the Palace Hotel, San Francisco.^47 Richard Blais, who previously competed against Iron Chef Batali in Battle Chickpeas, joins Cat Cora's team as a sous chef.^48 Smith competed on the second season of The Next Iron Chef; this is her first battle in Kitchen Stadium^49 Zakarian appears regularly as a judge on Chopped (TV series).^50 Fraser requested permission to compete without sous chefs; Symon dismissed his upon learning Fraser was competing alone.^51 This battle was a special grill battle, where each dish was to include a grilled element.^52 Makoto Okuwa was a sous chef under Iron Chef Morimoto for several ICA episodes.^53 Crenn competed on the second season of The Next Iron Chef; this is her first battle in Kitchen Stadium^54 This episode was Iron Chef America's first vegetarian battle.^55 Seamus Mullen competed on the second season of The Next Iron Chef; this is his first battle in Kitchen Stadium.^56 Eric Greenspan competed on the second season of The Next Iron Chef; this is his first battle in Kitchen Stadium.
A modification to the judging was made this season. At the end of each chef's presentation, the Chairman asked each judge to sum up their impressions of the chef's dishes, although not every episode includes this segment.
^57 Marc Forgione's debut as an Iron Chef, having won season three of The Next Iron Chef. Forgione previously served as a sous chef for Laurent Tourondel in Battle Goat Cheese during Season 3. ^58 ^62 ^64 ^66 ^68 There were four judges for this episode, thus a maximum possible score of 80.^59 Anne Burrell previously served as one of Mario Batali's sous chefs and hosted the Food Network series Secrets of a Restaurant Chef and Worst Cooks in America.^60 Iron Chef Cat Cora along with Paula Deen previously defeated Chef Robert Irvine along with Chef Tyler Florence in Battle Sugar.^61 Chuck Hughes is the host of the Cooking Channel's Chuck's Day Off.^63 Chef Medina's sous chef, J.C. Pavlovich, previously served as a sous chef for Iron Chef Bobby Flay in multiple battles.^65 At age 24, Hearst is the youngest challenger in series history.^67 Iron Chef Jose Garces was the first to receive a perfect score.
^69 Chef Lee Anne Wong appears on Cooking Channel's "Unique Eats".^70 The fruitcake used in the episode was Alton Brown's "Free Range Fruitcake" from the Good Eats episode "It's a Wonderful Cake".^71 Zakarian's debut as an Iron Chef, having won season four of The Next Iron Chef. Iron Chef Zakarian received a perfect score.^72 Chef Marcela Valladolid appear as the host of the Food Network show Mexican Made Easy. Chef Andrew Zimmern appears on Travel Channel's series Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre World.^73 Sea Whistle salmon is sustainably farmed salmon raised off the coasts of Scotland and Ireland in the North Atlantic.^74 Each judge could award a maximum of 30 points, 20 for food and 10 for the paired cocktails, for a maximum possible score of 90 points.^75 Chef Jonathan Sawyer was a sous chef under Iron Chef Michael Symon for several ICA episodes.^76 This battle was a special Tailgate Showdown battle. Each chef prepared five dishes to be prepared and served in the manner of tailgating. The battle was held at the Marine Corps Base Hawaii at Kane'ohe Bay, Oahu.^77 Chef Joey Campanaro previously lost to Iron Chef Cat Cora in Battle Venison; his brother Lou served as one of his sous chefs in the battle.^78 Chef Madison Cowan previously appeared on Chopped, and is the first Chopped Grand Champion. His sous chefs were fellow Chopped competitor Lance Nitahara and Chopped judge Amanda Freitag, who competed against Iron Chef Jose Garces in The Next Iron Chef.^79 A special three-way battle in which each Iron Chef was paired with a chef from a branch of the U.S. military. The battle was held at the U. S. Marine Base Hawaii at Kane'ohe Bay, Oahu. Each team made only three dishes instead of the usual five.^80 Iron Chef Symon also battled in the previous Battle Octopus, which he lost.^81 There were four judges for this episode, thus a maximum possible score of 80. 041b061a72


Four bakers have been arrested in Venezuela for illegally making brownies and other pastries.
It's part of a crackdown by the government, which now requires 90% of the country's wheat to be used in loaves rather than cakes.
President Nicolas Maduro has threatened to take over bakeries in the capital Caracas as part of a new "bread war".
He's sent inspectors and soldiers into more than 700 bakeries this week to enforce the rules.
Venezuela's Superintendency of Fair Prices said two men were arrested because their bakery was using too much wheat in sweet bread, ham croissants and other products.
Two more bakers were taken into custody for making brownies with out-of-date wheat.
A government organisation tweeted a photo of the 54 bags in question.
At least one bakery has been taken over temporarily by authorities for 90 days.
This is all part of the government's attempt to combat shortages and long lines for basic products during a three-year economic crisis.
The ruling Socialist Party claims businessmen are hoarding products and pushing up prices.
Critics say the government's to blame because of failed price policies and currency controls.
Breadmakers are blaming politicians for a national shortage of wheat, saying 80% have none left in stock.
President Nicolas Maduro said earlier this week: "Those behind the 'bread war' are going to pay, and don't let them say later it is political persecution."
The group representing bakers, Fevipan, has asked for a meeting with Nicolas Maduro, saying most shops can't make ends meet without selling higher-priced products.
New rules brought in mean bakeries in Caracas must use 90% of flour to bake savoury bread and only 10% for pastries and cakes.
They are also required to provide a constant supply of bread throughout the day from 7am to 7pm and make sure there's bread the next morning by holding over loaves from the previous day.


Make realistic goals to avoid setting yourself up for failure. One of the things that can sabotage a diet is the thought that you are going to lose all the weight in a short amount of time. It probably took quite some time to put on the weight, and it's going to take some time to work it off. When people don't set a goal, they tend to give up and go back to old ways. By setting a achievable goal, you'll keep yourself encouraged for the long haul.
Make small changes to your meals for big results. Have your sandwich in a mini pita pocket instead of two slices of bread, use 2% milk instead of regular for your coffee or cereal, avoid the ice cream and keep fruit in the house for dessert . These are all small ways to cut calories without changing your life around.
To help you lose weight be sure to always pay attention to not only what you are eating, but how much of it you are eating. The main culprit of this type of eating is doing so while watching television or reading. It is possible to lose track of how much you are eating and fill yourself up past what you would have normally eaten. Either decide your portion ahead of time, or do not let yourself get distracted while snacking.
A fantastic way to help you lose weight is to start incorporating blueberries into your diet. Blueberries might just be the healthiest fruit because they're jam packed with antioxidants. An easy way to eat blueberries is simply to add a handful of them into a blender with some ice and protein powder drink mix and make a delicious, protein shake.
During the course of you starting to lose weight, you are going to go out with your friends and possibly have a huge dinner that is not at all part of your diet plans. Instead of just giving up and continuing to do the same thing, just continue on your regular workout and diet.
To lose weight one should make a daily plan which includes exercise and a balanced diet. Planning ahead is key to success because there is less of a chance of giving in to temptation, or backing out of the an exercise routine. Once the plan is set, it is easier to stay on track by following it precisely.
If you're looking to lose weight one of the most important things to have is patience. You are not going to lose it all overnight. It will take months of dedication, watching what you eat and building an exercise regiment, to stand a chance of success. So, set up a plan that will get you there over the long term. Weight loss is not a sprint, it's a marathon.
Avoid putting your cravings to the side. Chips, candy and ice cream all taste good. When you are dieting, craving these types of foods can seriously hamper your best efforts. You do not have to give in to these cravings, nor should you ignore them all together. Satisfy those urges with option like low-calorie offerings that can give great satisfaction.
A good tip for losing weight and helping you to be more aware of what you are eating is to record all of the foods and beverages that you consume for a week. Don't modify your diet in any way when you do this, you are just taking inventory of what you're putting in your mouth. After you've honestly recorded your food and beverage intake, you can make healthy changes.
Despite the fact that fried potatoes have no nutritional value whatsoever, many restaurants still insist on offering them as standard fare with each meal. Nutritionists estimate that by opting for fresh or steamed veggies instead of potatoes, you can add nutrients and cut as many as 200 to 300 extra calories.
If you are trying to lose weight, be sure to check your weight regularly. This can help show you if your steps to your weight loss goals are working. Since you are weighing yourself often, don't be discouraged if you don't lose weight after one day. If dieta cetogenica para alzheimer prefer to see your results in the form of numbers, try weighing yourself once a week instead of every day.
If you go out to eat with a friend, family member, or significant other, aim to talk frequently. You will be able to digest your meal that you are eating and perhaps eat less. Strike up a conversation so you can eat less.
If you are trying to lose weight, avoid eating your snacks out of the packaging that they came in. If you eat out of the package, you have a greater chance of eating more than a serving size. Be sure to separate all of your snacks in to a fist sized portion. This will keep you from overeating.
Add low fat milk and other low fat dairy products into your diet. Studies suggest that Vitamin D and Calcium are directly related to weight loss success. Skipping out on your dairy intake can mean fewer calories, but it can also have a negative effect on how effectively your body burns fat.
Rather than removing foods from your diet, try adding new healthy foods to your diet, instead. For example, if you add fruits and vegetables that you enjoy, to each of your meals, you'll tend to eat less junk food. Pay attention to overall calories, too, but adding in fresh produce is surprisingly good way to lose weight.
You have to be mentally prepared for weight loss. The mind is a powerful tool in accomplishing your goals. If you believe that you can do it, and are psyched to accomplish what you have set out to do, then you are off to a great start before you have cut a single calorie or walked a single step.
Why exercising on an empty stomach is the secret to weight loss
Recently, the advice that suggests loading up on carbohydrates before exercise has been called into question. Yes, consuming carbs before exercise can increase performance in certain fields like sprinting and sports that use power movements, but it also stops the body from using stored body fat for energy, which means you are less likely to reap the reported fat burning benefits. Why exercising on an empty stomach is the secret to weight loss
It is proven that a bowl of cereal 5 times a week can help you to shed extra weight. Cereal contains great amounts of calcium and fiber. Knowing what kind of cereal is "heart-healthy" means understanding the nutrition facts. Not every kind of cereal has weight-maintenance benefits. Grape Nuts and Total are two cereals that are very beneficial for your body.
An effective weight loss strategy need not be assembled all at once, from whole cloth. Starting gradually is perfectly efficient, and changing tactics in the midst of a weight loss effort can also have benefits. Little tips like the ones above can kick-start a great weight-loss program or provide a helping hand to an existing one.


|Monday||Closed | 5pm - 10pm|
|Tuesday - Friday||12pm - 3pm | 5:30pm - 10pm|
|Saturday||10am - 3pm | 5:30pm - 10pm|
|Sunday||10am - 3pm | 5:30pm - 9pm|
Welcome to Salt & Honey Bistro, Your neighbourhood bistro located on Sussex Place, Situated just north of Hyde Park between Lancaster Gate and Paddington.
It’s a three story restaurant, with two private dining rooms, perfect for fine dining in london.
We are a stone’s throw away from Selfridges and Bond Street shopping, whilst being a short walk across the park from Knightsbridge and Kensington.
We specialise in fresh fish which is delivered daily from Billingsgate Fish Market & succulent steak from private estate in Scotland.
We have taken our inspiration from our travel in Spain, Italy and France. We hope you enjoy the result.
We don’t have freezers or microwaves in any of our restaurants, & all our food is prepared & cooked on site, completely from scratch.
Check out our most popular menu – our Lunch menu. Our customers love having their lunch at their favourite restaurant in Paddington!


Compared to Mod Pizza, DeSano has a better crust, but Mod’s toppings are just as good to better, and you can get out the door with unlimited toppings and free refills for under $13. I want to see DeSano succeed, because it offers something unique, but I fear its value problems will kill it if they are not addressed. Find out what's popular at DeSano Pizzeria in Nashville, TN in real-time and see activity.. Publish your tap lists and events directly to Untappd.. DeSano Pizzeria Pizza Place. Nashville, TN . Yelp Foursquare. Yelp Foursquare. Nashville, TN Social Yelp Foursquare. Loyal Patrons . Stats. 17 Total;
Photos at DeSano Pizza Bakery - Nashville, TN. Bahasa Malaysia (Malaysia) Čeština (Česká republika) Dansk (Danmark) 823 Meridian Street. Nashville, Tennessee. 615.610.2595. Open Everyday 5pm - 10pm
1153 reviews of DeSano Pizza Bakery 'This is the best Neapolitan style pizza in LA, hands down. If it was in a better location you wouldn't hear the end of how good the pizza is here, but alas, the location is total crap so it's kind of under the… DeSano Pizza – Nashville-1. June 10, 2014 | Advertising Disclosure. Note: We believe in shedding a positive light on Nashville. We don't approve self-promoting, hateful, distasteful, or overly negative comments.. Events. Happy Hours. Eat & Drink. More.
Funny story. The joint fundraiser at DeSano Pizza Bakery co-hosted by state Sen. Stacey Campfield and Lt. Gov. Ron Ramsey we told you about earlier this we... The closure of DeSano Pizza,. DeSano owner says Eastside wasn't ready for his company's pizza. “Nashville is the highest-rated pizza place in town,. Submit Event Login Register Logout Search Arts, Music & Culture Food & Drink Home, Goods & Services Kids & Pets Media & Politics People & Places.
Neapolitan-style pizza, made with fresh, hand-tossed dough and baked in a wood-fired oven, is a delicacy that folks seem to go crazy for, and that’s the raison d’etre of DeSano Pizza Bakery. Join us on the rooftop as Amelia's Flowers leads a class on how to make the most festive holiday wreath! No need to bundle up, we’ll be nice and warm indoors and still able to enjoy our panoramic views!
From the minute you step into one of our restaurants and see the grand wood-burning ovens and master pizza makers, you realize this is more than just another pizza joint – it’s a culinary event.. At DeSano Pizzeria, we follow the strict guidelines of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old craft of making authentic Neapolitan pizza. True Napoletana pizza done in an open kitchen in the heart of Nashville! Are you ready to embark on the most affordable trip your mouth will ever take to Italy?!? Staying true to tradition, our Pizza Napoletana is as authentic as it gets! Using Mozzarella di Bufala made for us earlier in the week in a small town in Campania .. then flown in fresh .. or maybe our flour which is shipped over by. Tickets and RSVP information for Daniel Bell's upcoming concert at DeSano Pizza Bakery in Nashville on Oct 30, 2019.
© 2020 Nashville Guru ® | Web Design by Modern Spark. Neighborhoods. Events Order food online at Nicky's Coal Fired, Nashville with Tripadvisor: See 56 unbiased reviews of Nicky's Coal Fired, ranked #421 on Tripadvisor among 2,198 restaurants in Nashville.. The pizza here is like Desano’s (great), but Nicky’s has servers.
DeSano Pizza Bakery delivers a taste of. Each of the trio of brick ovens in the cavernous open kitchen at DeSano's Pizza Bakery is dedicated to a different patron. After Nashville,. DeSano operates a successful DeSano Pizza Bakery in Nashville, Tenn., and is diving headfirst into the Charleston food scene, taking what he’s learned from his Nashville store and applying it to.
DeSano Pizza Bakery - 115 16th Ave S, Nashville, Tennessee 37203 - Rated 4.8 based on 402 Reviews 'This is our favorite pizza joint to hit when in... The Hottest Special Dinners and Noteworthy Events in Nashville, Winter 2019. Bill Addison. The 38 Essential Restaurants in Nashville,. Philip Krajeck’s highly anticipated passion project, an East Nashville pizza-focused spot, debuted in early 2018, and has since earned its way into the regular restaurant rotation for many locals. DeSano Pizzeria Napoletana: One of the Best in Austin! - See 59 traveler reviews, 51 candid photos, and great deals for Austin, TX, at TripAdvisor.
No, Nashville isn’t like New York or Chicago when it comes to pizza — but in recent years the pizza scene in Music City has improved by leaps and bound. Now diners have more options than ever when they’re craving the perfect slice. So, since not all pizzas are created equal, here are Nashville's go-to, must-try pizza purveyors. DeSano Pizza. 6159531168. 115 16th Ave S. Nashville, TN 37203. Add meal to your calendar. Meals need to reach an RSVP goal in advance of their event. This event already has. Good job spreading the word and keep it up!.
Nashville's Arts, News, Food & Drink. Locals Donors and Safety Net join the Memphis post-punks for a ferocious evening at the East Side all-ages spot Five Points Pizza located in West Nashville offers NY-style pies, excellent craft beers and wines, in a comfortable neighborhood setting.
DeSano Pizza Bakery - 115 16th Ave S, Nashville, Tennessee 37203 - Rated 4.8 based on 391 Reviews 'Went their for the first time for everyone in our... Book your tickets online for the top things to do in Nashville, Tennessee on Tripadvisor: See 184,795 traveller reviews and photos of Nashville tourist attractions. Find what to do today, this weekend, or in March. We have reviews of the best places to see in Nashville. Visit top-rated & must-see attractions. Best Secret Chef Event Chefs Read Their Yelp Review Readings Best Secret Chef’s Table Rabbit Hole Best Soccer Bar Fleet Street Best Soup Porta Via’s Tuscan Creamy Onion Best Southern Dessert Update Banana Pudding at Edley’s. Five Points Pizza, West Nashville.
I have to say I think it is my favorite pizza I've ever eaten in Nashville. DeSano is an offshoot of the popular Antico Pizza's in Atlanta, and we're lucky that Antico's head pizzaiolo, Brandon. February 22, 2020 - Find free parking near Desano Pizza Bakery, compare rates of parking meters and parking garages, including for overnight parking. SpotAngels parking maps help you find cheap parking. Save money every time you eat out and park near Desano Pizza Bakery, Nashville, TN. Stop in for lunch at The Eastern Peak in Bellevue. The Eastern Peak Valid: 12/01/2018-12/31/2019 Valid: 12/01/2018-12/31/2019
DeSano Pizza Bakery is located at 115 16th Avenue South just off the Music Row roundabout. DeSano’s serves authentic Napoletana pizza Monday-Sunday from 11:30am until the dough runs out. Our dough is made daily from flour brought in from Italy and the pizzas are cooked at 900 degrees in one of our three Grande Forni (ovens) imported from Naples. Just six months after the ribbon cutting for its new Charleston International Airport location, DeSano Pizza Bakery announced today that its 94 Stuart St. restaurant has closed indefinitely. In a.
I visited DeSano for a quick and casual bite on a recent trip to Nashville. We made it to DeSano after having multiple expensive dinners at local hotspots, but we wanted to give the fast casual scene a try. DeSano did not disappoint. Our party of four shared a large pizza and it was delicious. View our hotel dining options in Nashville. Aloft Nashville West End hotel dining is convenient & includes authentic local options.
DeSano Pizza Bakery Los Angeles - 4959 Santa Monica Blvd, Los Angeles, California 90029. Best Pizza in Nashville You may be shocked to hear it, but Nashville's pizza scene has really turned a corner these last few years. Five Points Pizza located in East Nashville and West Nashville offers NY-style pies and excellent craft beers and wines in a comfortable neighborhood setting.
866 reviews of DeSano Pizza Bakery 'I don't consider myself a pizza expert, but hands down, the best pizza I have ever had. I can see where people who get it delivered would complain. You have to eat it hot/fresh. A++' Recommendations DESANO PIZZA BAKERY Music Row - 115 -16th Ave. So. Tap Image for Menu FIVE POINTS PIZZA Sylvan Park - 4100 Charlotte Pike Tap Image for Menu Gino's East Downtown - 311 3rd Ave. South Tap Image to View Video Tap Image to View Menu 312 Pizza Company Germantown - 371 Monroe Tap Image… Food news and dining guides for Nashville. Where to Eat Nashville Hot Chicken in its Hometown 12 best bets for the fiery fowl in its namesake city
118 reviews of DeSano Pizza Bakery 'Located in the SteelCraft eatery in Long Beach, this pizza place is a hit in my book! The pizza is fresh and comes out quick! If you are looking to grab a pizza with your furbaby, this place is dog friendly, as… Several months ago, we learned that a 100,000 square foot, multi-level, food hall was coming to Broadway. Since then, we've learned that the Assembly Food Hall, located at 5th & Broadway, will include some of our favorite Nashville restaurants - Prince's Hot Chicken, The Pharmacy Burger, Edley's BBQ, Desano Pizza, and so much more!
DeSano Pizza Bakery Los Angeles - 4959 Santa Monica Blvd, Los Angeles, California 90029 - Rated 4.8 based on 176 Reviews 'I've loved coming here since I... Pizza. The very thing that has the magical ability to turn a frown upside down. Whether you want to grab a pie with good friends or looking for a slice for yourself, Nashville offers plenty of pizza places to bring a smile to your face. Submit Event Login Register Logout Search Annual Events Attractions Culture Food and Drink Music Perfect Saturday Shopping.
Submit Event Login Register Logout Search Annual Events Attractions Culture Food and Drink Music Perfect Saturday Shopping. Tickets are $15 Adults, $12 Senior (55+) & Military and $10 Students and Children 4 -12. For the comfort of all our patrons, children under the age of 4 years are not admitted into the theatre. We offer a semi private room for big parties, special occasions or events. Perfect for your wedding rehearsal dinner. We offer table reservations via Open Table and Delivery via DoorDash or call us to place a curbside pickup order and we’ll meet you out front.


Sprouts on cotton
How to sprout lentils in a bowl
How to sprout lentils in a jar
Choose a sprouter
Dip + Snacks
Drinks + Cocktails
Tea + Juice
Wok + Stews
Grill + Oven
TASTE • EDIBLE PARTS
Fenugreek sprouts have a delicious taste of curry.
The spicy flavor is strongest when the seeds have
only just sprouted. At that sprout state the flavors
are so powerful that you'll smell of curry yourself.
Because of this I always cultivate my fenugreek
sprouts untill the small plants have unfolded their first
set of leaves. At that time, they taste like fresh salad
with only a hint of fresh curry powder and there is no
body odour afterwards.
You can eat Fenugreek sprouts from the root tip to
leaftop. You can even use the soft, yellowish hulls in
stews, if you want more fiber in your dishes.
Vitamins A, C, B3, B6
Minerals Potassium, Iron, Calcium, Copper,
Magnesium, Zinc, Phosphorus, Manganese, Sodium
Protein 3% - because sprouts consists of 75% water
SIZE • APPEARANCE
Fenugreek sprouts are easy to grow in all sprouters.
Their thin seed hulls are so soft that you can eat them.
The sprouts grow up to 10 cm long without roots.
The roots are about the same length.
Fenugreek roots are long single roots. This means
they do not grow root hairs like Broccoli, Sunflower
Rape, Radish a.o.
Because of the slender roots Fenugreek form it is
easy to use these sprouts in dishes where aesthetics
The sprouts are always white in the root with yellowish
green stem and completely green top.
RECIPES WITH FENUGREEK
Fenugreek sprouts are easy to love, because they
are so versatile. You can either grind the small
sprouted seeds and mix them in dips, where you
want intense curry flavor.
Once the sprouts are long and have grown leaves
they do not carry the curry flavor in a course by them
selves. But who says you are not allowed to use curry
as well to achieve the perfect spice balance?!
In this case Fenugreek sprouts can be used
as an elegant addition to all curry dishes.
All material © Fresh Sprouts
© FRESH SPROUTS


colloq. Said especially of a food: so tasty, delicious, etc that one wants to keep eating more of it.
When you mention "carrot cake" to Singaporeans, they will immediately think that you are referring to the fried savoury dish made of radish and eggs. So you can imagine my surprise when I discovered that there is a "sweet" version of carrot cake. My first encounter with this version was during my first visit to Australia more than a decade ago. It was love at first bite - so moist and not overly sweet.
I had a great handwritten recipe from a friend's mom, but in my many moves to different countries I've lost it. I've also lost touch with that friend, so there is no way I can recover that recipe. There are lots of carrot cake recipes out there but I find them too "heavy". Even carrot cakes at cafes tend to be too oily for my taste. When I saw Freya's recipe for a low fat carrot cake, I had to make it right away. You can probably tell by now that I have problems following instructions, so of course I adapted the recipe. I wanted to try something a bit different so I used dates instead of sultanas, reduced the amount of oil, added walnuts and orange zest and used brown sugar in place of muscovado sugar.
Carrot and Date Cake
1/2 cup (125ml) vegetable oil
150g soft brown sugar
3 large eggs
150g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grounded nutmeg
250g carrots (unpeeled weight), topped, tailed and grated
100g dried dates, roughly chopped
25g walnuts, roughly chopped
grated zest of 1 orange
2 - Whisk together the sugar and oil and well mixed. Add the eggs, one at a time, whisking well.


In this part we will focus first on healthy diet foods recommended for everyone and with special properties that may help overweight, diabetic or high cholesterol people. Then we will mention supplements and herbs that have been proved in several researchs to be effective for weight loss, control blood glucose, insulin production and cholesterol levels.
The objective of this series of articles is to raise awareness of healthy foods to eat that aren’t getting the attention they need and to help people rely more on fresh natural food for their nutrient intake instead of supplement, vials, capsules, etc.
Some of these foods are very common and widely known but their properties are largely ignored so end up being absent from many diets or eaten too rarely to have a noticeable effect. Others are more exotic but with such good properties that worth the effort of incorporating them in our diets.
We all have thought once or twice “I should start to eat healthier and more active”. Specially at the beginning of the year, after the festivities. Most of the time incorporating health and nutrition tips and knowledge to our daily lives isn’t easy. Each health website or magazine has its own rules, dietitians only give broad recommendations or make too restrictive diets.
Unfortunately there’s a reality few people want to admit. Recommending and selling food supplements is a business, even preparing a diet for a client. If someone solves all food related issues of a client in one visit that would not be profitable. On top of that it is a business plagued with myths and false beliefs and it is blooming because of the progressive degradation of our eating habits.


Email us directly at: email@example.com
Or call: 303 881 1743
We are a mother & daughter team originally from England now living in the United States.
Growing up in England it seems that the kettle is always on the boil! A good cup of tea is perfect for every occasion and is an integral part of our way of life. Whether we're at home, visiting with friends & family it seems the first thing asked is "do you fancy a cup of tea?"
It was even better when we'd actually sit down for a proper afternoon tea with dainty sandwiches & cakes - fond memories shared with cherished family & friends.
It is these memories that we'd like to create for your family with our authentic tea par tea....something we hope you continue to enjoy with your family & friends.


Zara's offers 'the cuttingedge of Indian cusine.' We pride ourselves on serving the best food in town. All our dishes are carefully selected and we are especially proud of our delicious curries which contain our own blend of herbs and spices. Our staff are highly trained and put great effort into ensuring that your experience at Zara's is both memorable and enjoyable. With a fully licensed bar, excellent vegetarian options and beautiful atmosphere, we cater for all tastes and always with the warmest of welcomes.
First meal back after the latest lockdown and it was amazing! Food was awesome - the best Indian I've had - and the staff are warm, friendly and inviting. Would definitely recommend and will 1 million percent be returning!
We have been for a meal tonight and the food was fantastic. The staff were freindly and helpful. The social distancing measures worked really well. It was our first child free night since February and we thoroughly enjoyed our evening there. Highly recommend!
Been many times before, always great service and Milz makes us very welcome on every visit. The food at Zara’s is by no doubt the best Indian meal I’ve had and it’s the same great quality even when the restaurant is full and they are doing many take away meals as well. Will be visiting again. X
Excellent Indian food and great service. Love this place!
Book a table
For same-day bookings please call us on 0114 266 0097 or 07960 515618
*Powered by OpenTable


WELCOME TO ELISA PASTRY
Elisa Pastry is one of the Austin’s most premier bakeries known for the finest quality American, European and Middle-Eastern pastries in the heart of Texas.
At Elisa Pastry location you will enjoy a cup of coffee, tea, or a glass of wine, while you are deciding on the cake and pastry of your choice for your special occasion. Our experienced consultant is here to help you decide on the pastry selection for your next party by offering pastry tasting and design.
Feel free to ask any questions you may have during your appointment. To make an appointment please call (512) 992-0075.
Pastries Cakes Wedding Cakes
8863 Anderson Mill Rd., STE 108
Austin, Texas 78729


In the chilly month of December when nerves freeze and hands shiver, there is nothing more comforting than a hot cup of tea. But even the spiciest and strongest brew would fail at 3,500 metres above sea level, where temperatures plunge below -20°C in a ruthless winter. People in the Himalayan region, the highest mountain range in the world, know how to beat this cold—with a cup of warm gurgur cha.
The beverage, also called butter tea, is a must in Ladakh and the upper reaches of Himachal Pradesh, including Kinnaur and Lahaul-Spiti. But don’t get misled by the name; the beverage is not made from tea leaves. Instead, it is a heady concoction of milk, yak butter (but these days,packaged butter is used instead of yak butter) salt and an infusion prepared from plants available in the Himalayan region.
The Ladakhis are particular about using fresh, not rancid butter. This is added with salt and milk to a well-boiled infusion of tea to which a little bicarbonate of soda has been added. The mixture is then churned in a churn or `gur-gur` (the word is onomatopoeic) till all the ingredients are well blended. `Gur-gur` tea is made in bulk, can be kept hot, traditionally in a decorative copper pot on a charcoal brazier and more often in the prosaic thermos. This special kind of tea is drunk in enormous quantities by the Ladakhis, thirty or forty cups a day being quite a normal quota. It is both warming and nourishing, particularly when mixed with `tsampa` and is altogether a comforting drink in a cold climate.


is a CSA
Us & Directions
Sign-up is now open. Sign up here.
what our veggie box members say about their experience.
average food item on a U.S. grocery shelf has traveled farther than
most families go on their annual vacations.”
food you eat can be either the safest and most powerful form of
medicine or the slowest form of poison."
you have a connection with the farm, if you’ve actually walked on the
soil of the farm, it nourishes your soul.
it becomes a revolutionary act to eat real food, we are in trouble.
of the earth are the most valuable citizens. They are the most
vigorous, the most independent, the most virtuous, and they are tied to
their country and wedded to it's liberty and interests by the most
What is a CSA?
stands for Community Supported Agriculture. CSA programs are designed
to build a relationship between the farmer and the community. A CSA
gives its members the opportunity to have direct access to high
quality, fresh seasonal produce grown by a local farmer.
you become a member of Chimney Creek CSA Veggie Box program you are
purchasing a “share”
of a season’s worth of food from us. We commit to raising your food
with sustainable and environmentally responsible practices.
also know that your food is grown locally, handled minimally, and not
shipped from across the country or even across the world!
members pay for an entire season of food upfront. This early bulk
payment enables your farmer to plan for the season, purchase new seed,
make equipment repairs, and more. Members also share
the farmer some of the risks and benefits that come with
A growing season can bring an abundance of food, but on occasion it can
have less than ideal conditions (hail, insects, accidents etc.) that
may affect some crops.
or Community Supported Agriculture is sometimes referred to
"Subscription Farming" because the consumer buys a subscription from
a farmer for a set price to receive fresh produce on a weekly
bi-weekly basis. There is a direct link between local farmers
and consumers with Community Supported Agriculture. By making
financial commitment to a farm, you become a "member"
"subscriber" of the CSA.
Chimney Creek Farm. All rights
MEMBERSHIP IS OPEN
& Linda Brengle
Bakery & Basics
Local West Michigan


It’s long been accepted that grass-fed steaks are better for you. But in the past, grass-fed steaks cooked up tough and chewy and could not compare to the taste and tenderness of a good grain-finished steak. In addition, grass-fed steaks sold at a significant premium over grain-fed. Although consumers were happy that grass-fed steaks were better for them, and significantly better for the environment, they yearned for better taste combined with more tenderness.
That all seems to be changing quickly. While the average grain-fed cow is slaughtered in 18–20 months, the grass-fed steak is typically slaughtered at 28 months – and sometimes even later. Those extra months of grass feeding develop a fat marbling and rich color that make for a top-notch, tasty steak… very different from the lean, tough meat we were used to before.
Last May, the Wall Street Journal had a fascinating article on grass-fed steaks that included a recipe on how to cook them. I have repeated it here. This recipe was adapted from “Home Cooked” by Anya Fernald, who owns Belcampo Ranch in California, and Jessica Battilana.
ACTIVE TIME: 25 minutes TOTAL TIME: 1 hour SERVES: 2
1 dry-aged, bone-in rib eye steak,
T-bone, New York strip, porterhouse
or sirloin tip, about 1 ½ inches thick,
with strip of fat intact
1 tablespoon of butter (optional)
Large crystal salt, kosher or sea salt for serving
- Remove steak from refrigerator 30 minutes – 1 hour before cooking.
- Set a cast-iron pan big enough to cook steak without crowding over high heat and let it sit on heat until very hot and smoke is quickly rising off pan, 3–5 minutes.
- Pat steak dry with a paper towel. Add steak to pan, gently pressing down with fingers or a spatula. Sear 1 minute, then flip and sear opposite side 1 minute.
- Use tongs to gently hold steak upright and spend about 2 minutes searing edges all around, as well as fat cap, bone and any red exposed flesh on sides.
- Turn off heat and let steak rest in pan, 2 minutes each side.
- Transfer steak to cutting board, invert cast-iron pan over meat and let rest 10 minutes. A well-marbled steak doesn’t need much of garnish, though a pat of butter is a nice touch. Add butter after you transfer meat to cutting board so it has time to melt and mix with meat’s juices.
- Just before serving, slice steak against the grain. Serve with salt, for seasoning to taste at the table.
Try this recipe with one of the certified grass-fed steaks available at Profeta Farms. You won’t be disappointed!
Paul V. Profeta co-founded Profeta Farms with his wife, certified Integrative Nutrition Coach, Joanne Malino and organic farmer John Place. After graduating from Harvard College and Harvard Business School, Paul created a very successful real estate investment company. Concomitantly, he taught and published at Harvard Business School, created the Real Estate Investment Department at Columbia Business School, and most recently endowed the Chaired Professorship of Real Estate at Rutgers Business School resulting in the creation of the Rutgers Center for Real Estate. As a successful athlete in high school and college, Profeta was always interested in health, nutrition, and alternative medicine. Eventually, he decided that America has to change the way it feeds itself. Industrialized food processors shipping food across the country creating a large carbon footprint and offering “food products” with known contaminants and questionable ingredients was not the answer. He has created Profeta Farms, LLC as a template for the way America should feed itself… local, sustainable, certified organic farms featuring integrity and transparency, using the environment in a sustainable and responsible fashion while treating animals humanely so that local shoppers can “know their farmer” and personally check on the farmers methods and ingredients.