The passing of sentence today by HHJ Kerr QC in the food hygiene prosecution by Belfast City Council of Flicks Restaurant brings to a successful conclusion the criminal proceedings which arose from Northern Ireland's largest outbreak of e. Coli O157.
The outbreak in 2012 in fact comprised 2 episodes in August and October that year. Whilst there were 4 confirmed primary cases of e. Coli O157 in August and a further 141 in October, there were many more secondary and linked cases. There were 19 primary cases admitted to hospital.
Anthony Vines has been advising the City Council since the outset and was called to the Bar of Northern Ireland in order to prosecute the case at the Laganside Courts. He was assisted by Owain Rhys James,
The case relied heavily upon the expert evidence of Gordon Hayburn and the late Dr Louise Fielding.
The food business operator, Moviehouse Cinemas (Yorkgate) Limited, pleaded guilty to all 11 counts on the indictment. The offending, which extended over a 6-month period, included the failure of the restaurant to have an adequate HACCP or food safety management system, poor hygiene practices, inadequate training and failures by the food business operator to protect food against the risks of cross-contamination.
HHJ Kerr QC stated that Moviehouse had shown "a blatant disregard for the food safety standards and therefore for the safety of its customers." The company received a fine of £110,000.
For further information, please contact the clerks.
29 April 2015


The article in brief: The inviting whiff of baked dough wrangles this article into a modest-sized bread bakery where all that is left is sweet doughy surrender.
Standing in line in front of “a hole in the wall” bakery, one would easily get antsy for their turn to come up, thanks to the gripping scent of the dough hardening into sheets of Afghani bread. The cue isn’t long for Aljasmi Bakery in the emirate of Umm Al Quwain, but the edible product remains in demand even as the sun reaches its peak in the sky. The working conditions for the bakers are not ideal in the least; the heat emitted from the oven and the weight of the summer wrap themselves around the air, creating a profusely hot environment. Yet, all that does little to slow down the bakers as they focus sternly on their tasks.
“The bakery opened its doors roughly around the year 2000”, one of the bakers named Rahmatullah said informatively to the best of his ability, as his Arabic was not as strong as he would have liked it to be. His concentration softened as he spoke up about the bakery, which was a welcomed sight. Aljasmi bakery specializes in sending out countless hot sheets of thick Afghani bread. The process of making bread takes two men; to separate the dough into equal bundles, each snapped out of the other, then to roll out into a round and thin form. The dough is then laid out on a hard white cushion, which is used to slap the dough into a built in kiln, where it is left for seconds to morph into a delicious edible product, complete with large burnt freckles that make each piece unique in sight and taste.
The bread is reunited with the other dough bundles that went through the same journey, and is housed in a plastic bag, which quickly feels the heat of its occupants and delivers the same heat into the hands of the customer hugging the bag before placing it inside the car. The fragrance that begins to circle the air in the car becomes too enticing to the extent of hesitation to leave the car upon reaching home. But like all good products, this is only produced so it can be shared and consumed. And what a satisfying consumption it is.
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JUST A TASTE...
OAT + SWEET RICE CONGEE
Oats are soaked and then cooked with sweet rice to make a nourishing, easily digestible porridge. A spoonful of ghee stirred in helps encourage the body as it continues to build energy. Topped with a warm fruit compote, shredded coconut and black sesame seeds.
Rich, nutrient-dense broth is the base for this hearty stew. Comforting bites of sweet potato and earthy mushrooms aid in the body's constant need to build energy. Local sausage provides much-needed protein while wilted dark leafy greens help continue to build the blood.
POSTPARTUM POWER BROTH
Sip on slow-simmered bone broth made with organic chicken bones. The rich broth is given added anti-inflammatory benefits from fresh turmeric while ginger helps aid in digestion. Kombu replenishes depleted minerals and black vinegar helps with tissue-rebuilding and bodily repair.
SEEDED SNACK BARS
Pumpkin seeds are an immunity superfood and are packaged in an easy-to-eat bar, accompanied by coconut oil with antimicrobial effects and antiviral manuka honey, along with a host of other tasty seeds/nuts.


Lunch at the Restaurant Al Fiume
Daily changing lunch menu
Enjoy your lunch hours directly on the Rhine. Our restaurant offers a lunch menu from Monday to Friday between 12:00 and 14:00. There is a daily changing lunch menu consisting of a starter, main course and dessert. The price ranges from 6.90 euros to 8.90 euros. Of course, the dishes from our à la carte menu are also available during this time.
Speedy service for your lunch break
We know that time is limited during your lunch break. We therefore guarantee speedy service. You can reach us quickly and easily via the B9. There are also plenty of parking spaces available. Spend your lunch break with us and let yourself be spoilt by our authentic Italian dishes. Afterwards, you can start the second half of your working day rested and satisfied.
Look forward to our other services at the Al Fiume restaurant:
Our outdoor area offers a direct view of the Rhine.
We offer authentic and fresh Italian cuisine.
You can also get gift vouchers from us.


Oatmeal Buttermilk Pancakes
makes this pancake recipe moist and delicious.
adds nutrition to get your day started right.
This is a very old recipe that originally used to call for lard and regular cooking oatmeal, but has now been updated for butter and quick cooking oatmeal.
Serve this pancake recipe with applesauce and whipped cream, your favorite jam or jelly, or a spiced apple butter
Serve this pancake recipe with applesauce and whipped cream, your favorite jam or jelly, or a spiced apple butter.
1-1/3 cups quick cooking oatmeal*
1 pint buttermilk
1/2 teaspoon salt
1/2 cup wheat flour
1/2 teaspoon soda (heaping)
1 egg, slightly beaten
2 Tablespoons melted butter
Kitchen Equipment Needed
2 mixing bowls, medium and large
griddle or frying pan
: In a medium mixing bowl, soak the quick cooking oatmeal and buttermilk until the oatmeal is soft, at least 30 minutes.
: In a separate large mixing bowl, sift together the salt, wheat flour, and soda.
: Mix the buttermilk and oatmeal mush into the dry ingredients.
: Stir in the slightly beaten egg and melted butter.
: Fry these pancakes on an ungreased griddle or in a frying pan until golden brown.
*If you are using regular long cooking oatmeal, soak the oatmeal and buttermilk overnight or for at least 2 hours in the morning before mixing in the rest of the ingredients.
Oatmeal Buttermilk Pancakes Recipe


Originating in Uruguay and Argentina, Chimichurri is a loose oil and vinegar based sauce with most commonly parsley and maybe some cilantro. I like to use all cilantro in this non-traditional recipe. Spooned on top of meats such as steaks and grilled chicken, this sauce is so refreshing and simple to make for summer nights.
I always shop at Aldi and get their 69 cent bundle of cilantro for this. It’s so perfect and inexpensive.
1 large bouquet of cilantro
4 garlic cloves
2 teaspoons dried oregano
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon red dried pepper flakes
1/3 cup olive oil
Place all ingredients into a food processor and make sure it is all combined and cilantro is well processed.
This is perfect to use right away or you can let it sit in the fridge for a few hours or overnight to let the flavors blend.
Use liberally on top of steak or chicken and enjoy!
I recently discovered Trader Joe’s Dill Pickle Hummus and it immediately became a favorite. And anyone who knows me well, knows I LOVE dill pickles! We decided to make our own and it turned out so well. Hope you enjoy! They’re the best with Trader Joe’s Organic Corn Chip Dippers.
2 cans of chickpeas, drained
1 cup chopped dill pickles
1/2 cup tahini
1/4 cup olive oil
1/2 cup pickle juice
4 cloves garlic
salt and pepper to taste
pinch of crushed red pepper
In a food processor pour in all of the ingredients. Place the top on and have it on for a few minutes until it is fully emulsified. Taste test to see if it needs more salt or pepper.
During our road trip last month we purchased a Lodge Cast Iron skillet for our camping nights. I absolutely loved sautéing vegetables and adding sausages to it for a yummy meal over the fire. With my renewed love for cooking in cast iron, I decided to make a soft and scrumptious cornbread in it creating the perfect addition to barbecues at home!
So here we go, this recipe is one of the best cornbreads I’ve ever had. If you don’t like spice omit the cayenne.
1 tablespoon butter
1 cup flour
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon paprika
1/8 teaspoon cayenne or less
1/2 cup oil
1 cup milk
1 teaspoon vinegar
1/2 cup sugar
Place 1 tablespoon of butter in cast iron skillet and place in oven while oven is preheating to 375 degrees.
In a large bowl, whisk until combined the oil, milk, vinegar, sugar, and eggs. Then add all dry ingredients and whisk it together until it has no clumps of flour, but making sure to not over stir.
Carefully take out skillet and pour batter into the melted butter. Place back into oven and bake for 28-30 minutes or until toothpick comes out clean.
Take out and let cool or enjoy hot! Enjoy!
If you’re used to dry cornbreads you will be pleasantly surprised with this one!
Over a week ago my husband and I packed up a rental car and headed west on a adventurous road trip! One of my favorite places on our whirlwind loop was Bryce Canyon National Park. The deep colors of red and orange rocks in beautiful formations, many called hoodoos, contrasted with the dark green of the pine trees and the blue sky made for an absolutely stunning drive and hike!
We hiked through a portion of it called Navajo Loop and Queen’s Garden trail. I highly recommend it, but bring plenty of water especially if you’re hiking in the middle of the day.
We love making burgers in the summertime and one of our favorite buns to use are Aldi’s brioche buns. However, I know that store bought bread has extra ingredients added to them that aren’t the healthiest plus I enjoy making yeast breads, so I finally decided to make my own.
Brioche is a rich and buttery bread from France. I know I’m being very non-traditional in making an olive oil brioche! My husband said Julia Child would be displeased. 😀 However my reasoning for using olive oil is that it’s generally healthier and it’s just so much easier combining oil into a yeast bread over butter.
1 cup warm water
3 tablepsoons milk
2 teaspoons yeast
3 tablespoons olive oil
3 tablespoons sugar
1 egg, beaten
3 – 4 cups flour
1 1/2 teaspoons salt
In a large bowl whisk together the warm water, milk, yeast, olive oil, and sugar. Let sit for a few minutes. Then add the egg and combine.
Measure out 2 cups of flour and mix the salt into that. Add to the liquid ingredients and combine. Mix in the rest of the flour until it forms a soft, slightly sticky dough. Knead for 5-8 minutes to activate the gluten and create a soft elastic dough.
Cover and rise for 1 hour. Punch dough down and then take out of bowl and divide into 8 pieces. Flatten each piece out slightly and then bring all ends together forming a nice even ball shape. Place preferably on a parchment covered baking sheet (ironically for my blog name, I’m all out!) and cover. Preheat oven to 400 degrees while the buns rise for a half hour.
Before placing in oven put a pan with sides on the bottom rack of the oven with about a half cup of water to create steam while the buns bake on the rack above. Place rested buns in oven for 15- 20 minutes.
One of my favorite countries is by far Italy. Not only is it gorgeous and the people enthusiastic, but its fresh and vibrant food is delectable! One of my favorites is Caprese Salad. It’s very simple containing tomatoes, basil, mozzarella, and some olive oil and salt and pepper. The colors showcase the Italian flag. This salad is commonly an antipasto (starter) for meals or can be enjoyed any time of the day!
We discovered a mulberry tree near our house along the creek. They are sweet little berries that grow on a tree almost resembling the look of a small blackberry. They’re rich in vitamins and antioxidants and have many health benefits to them.
We easily picked three cups of berries and stained our hands. 😄
3 cups mulberries
3/4 cup sugar (or 1 cup if you would like it on the sweeter side)
Pinch of salt
1/4 cup flour
Slight squeeze of lemon
1 tablespoon butter
Prepared double crust
In a bowl, combine the washed and dried mulberries with sugar, salt, flour, and vanilla. Mix until combined trying not to break up the berries too much.
Place into prepared crust and squeeze just a bit of lemon juice on the top. Add bits of butter evenly over the top.
Now it’s time for the top crust. You can easily use a simple crust or make a lattice. Reference pictures below for lattice crust.
Bake in preheated 350 degree oven for 30 minutes until filling is bubbly and crust is golden.
Cool and refrigerate until well chilled.
Basically create a hashtag, making sure each piece alternates going over and under the others. Keep adding out from there.


Annual Employee Soup Cook Off
Each year around Thanksgiving, we look forward to having our annual soup cook off.
Our Event Committee does an amazing job planning the soup cook off and prepares our break room for all of the flavorful and unique soups that come in that day. This year, we had 10 participants in the cook off and all of them were excellent. This year we had 10 different soups. Congratulations to: 3rd place winner Jesica Holland (Customer Service Representative) who made Loaded Potato Soup, 2nd place went to Jessica Gilcher (Design Drafter) who made Chicken & Gnochi soup, the 1st place winner went to Kerri McMullen (Creative Marketing Designer & Executive Assistant) who made Shrimp Bisque and the recipient of the Soup Cook Off Trophy until next year.
Other soups included:
- Chipotle Chicken Chili made by Lisa Mason (Customer Service Representative)
- Veggie Soup made by Adam Bright (Buyer)
- Chili made by Joe Rieheld (Vice President of Strategy and Resource)
- Many Bean Soup made by Barb Brahler (Customer Service Representative)
- Six Bean Soup with Bacon made by Jim Donham (Senior Application Engineer)
- Spicy Colorado Vegetable Chicken Noodle Soup made by Bob Painter (Vice President Business Development)
- Chili made by Larry Peters (Manufacturing Advisor)


Golden-brown perfection on the outside, juicy and succulent on the inside. We take pride in sourcing only the finest, premium-grade chicken, ensuring every piece meets our high standards. We also prepare our chicken the old-fashioned way - trust us, a little extra attention and care is well worth it!
Whether you're a Meat Lovers enthusiast or prefer a vegetarian pie, you'll love our specialty pizza selection. We also offer options to customize and make your pizza exactly the way you want it! No matter which way you slice it, any pizza from HFC is super delicious and sure to satisfy.
Our most popular item! Perfectly seasoned, tender grilled chicken served over a bed of aromatic rice and drizzled with tasty red and white sauce. This comfort food dish hits the spot every time!
At HFC Chicken & Pizza, we believe in the power of good food to bring people together. We are a halal restaurant that offers fresh and flavorsome food from the pan to the plate. Our menu offers a wide selection, from Fried Chicken to Pizza to traditional Indian curries. Craving comfort food? You're always welcome at HFC!
Enjoy your meal at our comfortable, casual dining space or from the comfort of your own home! We offer dine-in, takeout, and delivery services. View our menu and order directly from our website through the button below!
The food was good and freshly made. Totally worth it for the price. Good option for regular meals or takeout!
The best fried chicken wings ever! Great, consistent service. Parking: Easy to park and access restaurants.
I tired the Indian Chicken Curry and Rice today! I can’t say anything other then how EXCELLENT it was!! Amazing value - a 5 star dish for a 2 star price! VERY nice employees in there as well! Will be back many times to come! Thank you for the delicious food!
Join our rewards program to earn points, get free items, and stay up to date with us.


Your board-certified dermatologists at Skin Associates of South Florida are more than happy to help you learn how to have healthier, more luminous skin.
Toward that end, we would remind you that external skin care is good, even vital. But, as when building a house, you need a solid foundation. This is why eating better food can make all the difference in the appearance of your skin, especially as you grow older.
One of the most readily available sources of antioxidants is our diet. Our modern diets have strayed so far from those of our ancestors’ that even our great-grandparents wouldn’t recognize much of the food we eat. Particularly problematic for the health of our bodies are the various prepared foods we consume, with all their additives and preservatives.
Your board-certified dermatologists at Skin Associates recommend eating whole, natural foods whenever possible to ensure the most solid foundation for your skin. Below are some specific recommendations for the best way to eat for your skin type; but keep in mind that any natural, non-processed food will be beneficial for your skin.
Omega-3 essential fatty acids help to nourish and hydrate skin. Find these nutrients in: olive oil; any kind of nuts, especially cashews and almonds; avocado; flax, chia and hemp seeds; and oily fish such as salmon and tuna.
The beta carotene prominent in red and orange fruits like apricots, mangoes and papaya, and invegetables like kale, carrots, pumpkin, spinach and turnips, acts as a vital antioxidant to help repair skin tissues and protect against sun damage.
Note that alcohol, caffeine, salty foods and sugary sodas can be drying, when what you really want is to retain moisture for your skin.
Oily, Acne-Prone Skin
Vitamin D helps control production of natural oil by the sebaceous glands, and also boasts anti-inflammatory and antimicrobial properties. It can be found in eggs, mushrooms, salmon, tuna, and fortified soya products.
Any kind of fiber helps to flush out toxins, as does water. Look for water-rich produce like grapefruit, watermelon and cucumber. Also find antioxidants in leafy green vegetables, sweet potatoes, carrots, quinoa and brown rice.
For your skin type, avoid dairy, fried, and processed foods, all of which can contribute to the production of excess oil.
This type of skin will benefit from a diet of lean protein, low-carbohydrate foods, and fresh vegetables, especially the cruciferous types: broccoli, Brussels sprouts, cauliflower and cabbage.
Look to citrus fruits,berries and dark green vegetables like broccoli and spinach to give you the Vitamin C you need to support collagen production, which plumps skin and reduces wrinkles.
Vitamin E is a powerful antioxidant, and it helps skin retain moisture. Vitamin E rich foods include olives, almonds, sunflower seeds, avocados and sesame oil.
Avoid low-fat or no-fat diets, as you need essential amounts of fatty acids to help cells retain moisture. Also try your best to avoid caffeine, alcohol and fried foods.
The best diet for your skin type is all-natural. Avoid all highly processed foods, including artificial additives, processed meats and trans fats. These unnatural ingredients will trigger inflammation and cause the very irritation and redness you are seeking to avoid. In addition, opt for the foods mentioned above that are high in beta carotene and omega-3 fatty acids.
Since zinc is known to reduce inflammation and promote cell division, find it in sesame seeds, cashew nuts, pumpkin seeds, lentils and quinoa.
Can Alcohol Can Be Your Skin’s Friend?
Red wine contains polyphenols including resveratrol, a potent anti-oxidant. There is scientific data to support that consumption of topical resveratrol benefits the skin and it has been shown in some studies to be good for the heart and to have antidiabetic properties as well. Therefore 1 – 2 glasses of red wine a day can be a good thing, as red grapes contain more resveratrol than white grapes. Interestingly resveratrol has been studied when applied topically and has not been found to be of benefit to the skin—therefore skip those red wine baths! Other sources of this polyphenol include peanuts and dark chocolate.
If you’d like to learn more ways to enhance your skin health, please visit us at Skin Associates of South Florida.


Here are two of my lovely friends- they're the Miss Saigon professionals. Sorry for the crazy lighting.
My roommate and I with hungry bellies - it was our first time at the restaurant and we came with empty stomachs to fully enjoy the food.
We got there and waited in a tiny space near the cash register for an open table- I was surprised to see so many people packed into the place. When we sat down, our two friends who'd been there before suggested we order the #28, "Chicken noodle" Pho dish and a side of steamed rice. I clearly had no objection since it was my first time and we all eagerly awaited the arrival of our plates. By the way... there was TONS of food! I'm pretty sure there could have been enough left overs for days.
We all got the same dish! Here's a photo- sorry for the terrible lighting & crummy quality!
Each dish is served with sprouts, limes and cilantro. The waiter also brought out three sauces: plum, a spicy red (I'm not sure of the name) and soy to mix into our rice & soup. The thing I loved most about this meal was the fact that you could choose the flavoring you wished to have by mixing the sauces together. I personally used the low sodium soy sauce in my soup and then I poured the other flavors on different sections of the rice so I could enjoy a variety of tastes.
Would I go back you ask? In the words of my roommate, "I'm not sure I'd jump at the opportunity," but it was totally worth the time and money. My family raised me with a pretty typical food appetite, so it was fun to try something out of the ordinary.
Do you have any genres of food that have surpassed your expectations? Let me know- I'm totally willing to try new things!


Attractions / Transportation
Canadian Craft Tours
Daily wine tours from downtown Victoria. Join us for 3-4 of the wineries in the Cowichan Valley and along the peninsula. Your premium Bus Tour includes: Round trip transportation from Downtown Victoria, wine geek tour guide, wine samples at all locations, handheld wine guide to help you remember the grapes you loved the most.
A Taste of Victoria Tours
A Taste of Victoria Food Tours offers a 2 hour food and history tasting experience. Starting at the Victoria Public Market (1701 Douglas St.) the tour makes 6-8 tasting stops through the historic districts of Chinatown, Old Town and the Inner Harbour. Tastings feature Victoria businesses serving local ingredients including breads, olive oils, meatballs, pierogis, craft beer, chocolate and more.


Founded in 1909, OSI Group is headquartered in Aurora, Illinois. The firm deals in the meat processing and serves retail and food service industries. Its products include hot dogs, pizza, patties, bacon, vegetable, poultry and fish products. With more than a century worth of experience in the food industry, it provides excellent food products and solutions to countries across the world.
Operation and Expansion Record
Additionally, OSI Industries has cemented itself as a leader in the industry due to its expansion track record. The company operates in 17 countries across North America, Asia-Pacific region, and Eastern and Western Europe. It has more than 65 facilities across these regions and tailor-makes its products to suit the local market. OSI Industries recently purchased a Tyson Food Plant, BAHO Foods, and Flagship Europe in its ongoing expansion plan. Using all the production plants in its network, OSI Group produces and co-packs private label and brand name foods.
Reputable Food Company
OSI Industries is a reputed provider of the highest quality meat products and services. The company does this by paying attention to consumer needs and preferences starting from the product development stage. It, therefore, invests heavily in assessing the target market’s needs and meeting them while upholding the highest standards of production. Consequently, it has standardized production process across all its facilities in the global regions it operates in. This standardization ensures the firm is able to meet the highest safety standards across all its production plants.
Honors and Awards
In 2016, OSI Group Solutions UK was awarded the Globe of Honor by the British Safety Council. The award was given to honor the firm’s commitment and exemplary management of environmental risks. To qualify for the award, OSI Industries first had to achieve five stars in an environmental management audit scheme by the British Safety Council in the period August 2015.The company also had to convince and independent panel that it was indeed committed to environmental management not only in the boardroom, but also in the shop floor.
The company was, therefore, tasked with showing the panel that indeed the entire business was committed to environmental management. The firm’s Scunthorpe facility has been operating in the UK since 1989. This is not the first time it has won the Globe of Honor award. The firm also won this coveted award in 2013 and 2015. OSI Industries offers clients the opportunity to feed on healthy meat-based products.
To know more click : here.


Plums are relative to nectarine, almond and peach and there are more than 2,000 varieties of this lifesaving fruit. Their season begins from May and lasts till October. But you can find them all year round in the grocery stores. The Japanese variety is available in summers and in winters European variety is found.
There are more than 80 nutrients found in plums. Some of these essential nutrients include vitamin A, C, E and K, tryptophan, potassium, riboflavin, calcium, iron, copper, magnesium, manganese, phosphorus, selenium and zinc.
The fruit is low in calories, 100 grams would give you 46 calories only.
Here are some of its health benefits:
A study was undertaken at the AgriLife Research Center, in Texas, in which the effects of more than 100 fruits were tested on cancer cells. It was revealed that plums had as much powerful antioxidants as blueberry, which is well known for the high powered antioxidants contained in it. The study proved that plums contained some unique phytonutrients that were effective killers of breast cancer cells. They stopped the growth of the cancer cells without doing any harm to the healthy cells. These phytonutrients are only present in some fruits and luckily plum is one of them. Plum is also effective in treating gastrointestinal cancer and respiratory tract cancer.
Diabetic patients should choose foods with low Glycemic Index. Luckily, plums rank low on the GI.
There are two groups of phenols found in plums, chlorogenic acid and neochlorogenic acid. They are helpful in offsetting the damaging effects of free radicals. Studies reveal that the two components regulate the levels of glucose in the blood, which reduces the risk of developing Type 2 Diabetes. Try taking plums after your meal for best results.
Improves Bone Health
Plums in dried form, also known as prunes are helpful in restoration of the bone mass. Researches were conducted in Florida State and Oklahoma State University, in which two groups consisting of postmenopausal women were tested for bone density. One group consumed 100 gm of dried apples and the other consumed prunes in the same quantity. It was found that the group consuming prunes had higher bone density in the forearms and spine. These findings make the fruit effective for patients with osteoporosis. Plums contain rich source of potassium which is essential for making the bones strong.
Improves your Heart Health
The risk of high blood pressure and stroke can be prevented by consuming plums. A medium sized plum contains about 113 mg of potassium, a mineral beneficial for maintaining heart health. Vitamin C also known as the heart protecting vitamin is also abundantly found in plums. So to promote good heart health, consume plums regularly.
Plums contain beta-carotene and vitamin A, both of these nutrients are helpful in improving vision and also prevents macular degeneration.
The anti-oxidants found in prunes are very helpful in neutralizing the damaging effects of free radicals on the memory. Take 3 to 4 prunes daily and get your memory boosted.
Boosts the Immune System
Plums contain high levels of vitamin C, which increases your body’s ability to fight various infections. It is effective for curing common cold. Vitamin C is also good for healthy skin.
Promotes regular bowel movement
The dietary fiber present in dried plums or prunes are very effective for regular bowel movement. One prune contains about 1 gram of fiber. To get the maximum benefits, you can soak some prunes in boiled water, let it cool and then store in the fridge in a covered container. The fruit is good for treating chronic constipation.
How to choose the plums?
Researchers at the University of Innsbruck, in Austria suggests that fully ripen plums should be consumed, which are almost at the point of spoilage. Such plums contain the highest levels of antioxidants.
If the ones you have bought are not ripe, you can keep them at room temperature for two to three days. Once they ripe, you can store them in the refrigerator.
Plum contains oxalates; people with the history of kidney stones should avoid taking plums. It is also believed that in some people these oxalates decrease calcium absorption.


In Los Angeles, I found my dining crew. These were the people that never raised an eyebrow when my plate was photographed from multiple angles prior to being tasted. The same people that would never gasp at my need to have a cocktail, appetizer and dessert with every entree. These dining companions were comprised of food bloggers, Twits that like TwEAT Ups, Yelpers, and all around foodies. Friendships are fantastic but people to share reservations with are just as good. I was told very early on that food bloggers in SF didn’t have the same traditions. Blame it on the minimal PR dinners and the recipe bloggers versus restaurant bloggers in San Francisco. Anyway, the day on Twitter that we organized a food blogger and twEATer dinner was very exciting for me. I think I even marked the occasion with a hashtag saying #incestsurvivor in regards to making the SF food blogging community as close as the LA one. When choosing the restaurant for this very special occasion, I went back to a great LA find: Blackboard Eats. These 30% off codes at the hottest restaurants in town were almost always present at our blogger dinners and I made it an invitee at the SF version. I believe it was the day that I moved to San Francisco that Blackboard Eats San Francisco launched, am I lucky girl or what? We all decided on the restaurant Serpentine because none of us had ever been there and we had a valid BBE code.
I was the first to arrive and I ordered a cocktail, the Whiskey Smash, both excited and nervous to be joined by a table full of foodies. The second guest to arrive was The Dapper Diner, who has become my local #1 dining companion. The third was Tao of Pao who is an awesome food writer, runner, and burger enthusiast. And lastly was Kels Eats who covers Californian cuisine and is a self-described goat butter addict. We had all the pieces of the puzzle and in correct foodie fashion we all got started with a cocktail, appetizer, and entree to share amongst the table.
Well, I was never one to follow rules too correctly so on top of my regular appetizer I also ordered the Assortment of Pickled Vegetables. I am a sucker for anything acidic, remember I am the girl who has the dream of having the most extensive vinegar cellar in my home. The yogurt honey and pepper dip cut the vinegar perfectly and the veggies were nice and cool with that perfect crunch. I was so excited about this dish that I demanded that everyone try the cauliflower or the beet. It is always in these foodie setting where I feel most comfortable. When I say that I have always wanted to take a pickling class I get an understanding nod from across the table, I am not alone in my weirdness.
The other real joy in dining with nothing but foodies at your table is that you get to try it all. Both the Chickpea Battered Calamari and the Serpentine Meat Board were things that I want to try but they weren’t on my short list. With the help of more diners and people with big appetites, I was able to have it all. Some of the highlights on the meat board were the duck prosciutto and the pork pate.
The appetizer that I had my heart set on from the start was the O’Henry Peach & July Red Nectarine Salad with house-cured pancetta, mint, toasted hazelnuts, elderflowers, and champagne vinaigrette. It was the perfect summer salad and I was happiest that this plate was closest to me.
If there is one thing about SF dining it is that, it is all seasonal and local so it is more than common to see the same dishes on many menus. The Dapper Dinner and I were happy to see our new friends Blistered Padron Peppers on the menu. They are currently featured in nearly every restaurant I have entered recently. Each time I have to eyeball them for awhile, gain courage, close my eyes and take a bite and then utter, “That’s not too bad (spicy) at all.”
My final cocktail of the night was the Kentucky Buck and let me just say that their version blows Rickhouse out of the house.
When it came to entrees Dapper Dinner had the Harissa Rubbed Sonoma Goat Shoulder Roulade and the two girls had the Prather Ranch Hamburger. The burger was extremely memorable and for me it was all about the pickled onions and the delicious Acme roll.
For my entree I had the Grilled California White Bass, which was served with corn, almonds and a basil pistou. It was light, fresh, and even minty. Do certain tastes bring up certain people for you? For me, for obvious reasons whenever I eat mint or drink mint tea (which is daily) I always think of The Minty. She is my LA food baller/crawler team captain. This meal was days before her arrival to SF to visit me and it set the tone in reminding me how lovely it is to dine with foodies. I actually just returned from my own visit to LA where I got to dine at the newly opened Test Kitchen LA, which is probably the coolest concept restaurant ever. Chefs get to come in and takeover a space for a night or a few days and do whatever they like. The night that I went with the Minty I was overwhelmed by just how many people I knew in the restaurant. Food bloggers, restaurant owners, bartenders, foodies and more united. The excitement was palpable, the LA foodie community is tight as hell and we are family. I don’t have this yet in SF but I will make it my Mission Fruition because dining with foodies is just more fun. Serpentine has the motto: Honest Food, Classic Cocktails. For me, that is a perfect formula for bringing people (mainly foodies) together.
2495 3rd St
San Francisco, CA 94107


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29 Freezer Meals in One Day: Are You Kidding Me?
I posted on my personal Facebook page about having made 29 freezer meals in one day and holy moly, the response! I wasn’t going to write this post, mostly because I would have to find all of the original recipes online to link for the article, but I love you guys so much and you asked so nicely!
So, before we get to the recipes, a few tips to make things go smoother.
5 Helpful Tips Before Prepping Those Freezer Meals
- Figure out what you want to cook and take a quick inventory of your freezer and pantry so you know what you need to buy. I’ll get to those recipes, I promise!
- Make sure you have all your supplies (I failed slightly on this because I ran out of chicken and tomato paste). I ordered these pans for any casserole meals. I don’t like to eat everything from a crockpot!
- I also ordered 10 cans of Marshall’s “fravorite” green enchilada sauce because Aldi stopped selling it a few years ago, so now I get it on Amazon.
- I also ordered more gallon-sized zip top bags, because I used a lot of them.
- I’m kicking myself for not adding bag holders to help with the many bagged meals I made. We did have one minor casualty when the chili bag tipped over.
- Clear your space. We have about 3.5 feet of continuous counter space that we use, because it is the biggest space. I also used the (cold) glass top stove to dump my ingredients. It was important to maximize this space since it is small. A lot of people post their massive kitchens when they are doing major meal prep and it can get discouraging when your kitchen is tiny in comparison. Trust me, you do have the space to meal prep if you organize it!
- Start with the easiest meals first – the ones that don’t require too many ingredients or too much chopping. Save the meals you have to pre-cook for last.
- Final tip, write out a list of all of the meals you made and cross them off as you use them. That way you know what you have left in the freezer without having to go digging!
So, Onto Those Freezer Meals
The first 5 recipes I found here and I did these first because they were the easiest (Chicken Fajita was the last to assemble of this group because of the chopping.)
- Chicken Salsa (chicken and salsa)
- Italian Chicken (chicken and Italian dressing)
- BBQ Chicken (chicken and BBQ sauce)
- Honey Mustard Chicken (chicken and honey mustard) This recipe did call for red pepper flakes, but it was too spicy for my kids.
- Chicken Fajitas (2 bell peppers, chicken, ½ tsp each of paprika, oregano, cumin, pepper, salt, chili powder, onion powder, garlic powder.
- Chicken Tacos came next because they are easy!
- Vegan Lentil and Bean Chili – I had a bag of lentils I didn’t know what to do with, so here you go!
- Artichoke Chicken Thighs were next because it was a simple pan meal. We had this one for dinner the night I made it and it is DELICIOUS!
- Herb Roasted Chicken and Veggies – again, another easy pan meal, though there is more chopping involved.
- Scalloped Ham and Potatoes – I had leftover ham I needed to use up!
- Chicken, Broccoli, and Quinoa Casserole – I baked the chicken while I was cooking dinner that night-win/win!
- Healthier Taco Casserole – I did need to use way more than 4 tortillas, but my pans were bigger and the tortillas were small.
- Shepherd’s Pie (I used ground turkey to make it slightly healthier, and it’s what I had on hand!)
- Marshall’s “Fravorite” Black Bean Enchiladas – I adapted this recipe to use flour tortillas because that’s what my kids like and obviously didn’t add the avocado for the freezer!
- Weight Watchers Friendly Sloppy Joes
- Honey Lime Chicken
And I'm Exhausted
Whew! That was a lot of meal prep in one day, but it really wasn’t that bad. Travis helped with washing and bag filling. We made it all the way down this list until the black bean enchiladas in one day. I would have kept going, but I ran out of chicken breasts! That’s what happens when I double or triple some of the recipes. The freezer is stocked with delicious and/or healthy meals. Some meals are more of a splurge calorie-wise, but I want the kids to like what I made.
Let me know if you make any of these meals and how they turn out. Do you have any of your own favorite meals to freeze? Share them with me…. I will need them in a little over a month!


Greek rooster kabobs at the grill are filled with taste and colour to make any yard fish fry really feel like a birthday party!
Marinated in a mild and lemony souvlaki-inspired marinade, rooster is threaded onto skewers with a rainbow of veggies and grilled till gentle and juicy.
Those rooster kabobs are the easiest make-ahead really feel excellent roughly meal.
Greek Rooster Kabobs
- Mediterranean-style shish-kabob are a breeze to prep and sizzle at the grill.
- Low in energy, low carb, and taste packed, they’re best for prepping forward!
- Make extras, this rooster kabob recipe is best for meal prep. They’re nice over salad or tucked right into a pita served heat or chilly.
- Prepare dinner those at the grill or within the oven how one can experience them throughout the year.
- They pass splendidly with salads, rice, or a pitcher of wine.
Substances for Rooster Kabobs
- Marinade: Recent lemon, garlic, and a sprinkle of seasonings are all you want. We like oregano however upload to your favourite Greek Seasoning mix.
- Rooster: Recent or frozen and thawed will paintings. Use boneless skinless rooster breasts or rooster thighs on this recipe.
- Greens: Dive into the colour wheel; those kabobs are colourful with bell peppers, zucchini, and purple onion.
Diversifications – Mushrooms, par-cooked child potatoes, skinny slices of corn at the cob, cherry tomatoes, halved Brussels sprouts, or even thick chunks of bread may also be threaded onto skewers with rooster.
Learn how to Make Greek Rooster Kabobs
- Get ready the marinade as described within the recipe beneath.
- Marinate the rooster within the fridge for a minimum of half-hour.
- Toss ready greens with oil, salt, and pepper.
- Thread rooster and greens on skewers and grill on medium-high warmth till the rooster reaches 165°F. Serve with lemon wedges if desired.
Within the Oven:
- Get ready skewers as directed above.
- Position them on a foil-lined pan and bake at 350°F for 15-17 mins or broil for 5-6 mins or till rooster reaches 165°F, turning as wanted.
- Take away the rooster and greens from the skewers and stay them in an hermetic container within the fridge for three to 4 days. Experience chilly over a salad or in a wrap, or reheat rooster and greens in combination in a pan at the stovetop with a little bit oil till heated via.
- Freeze leftovers (off the skewers) in zippered luggage for as much as one month and thaw within the fridge till able to reheat.
Did you experience those Greek Rooster Kabobs? You should definitely depart a ranking and a remark beneath!
Greek Rooster Kabobs
Greek rooster kabobs are a mild, wholesome, and scrumptious meal, filled with vitamin and taste!
In a medium bowl, mix ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Upload the rooster, toss neatly to coat, and refrigerate for a minimum of half-hour or as much as 4 hours.
Position the greens in a big bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Take away rooster from the marinade, permitting extra to drip off. Discard the marinade and thread the rooster and greens onto skewers.
Preheat the grill to medium-high warmth. Upload the skewers and cook dinner, turning often, for 10 to fifteen mins or till the rooster is cooked via and reaches an inner temperature of 165°F.
Serve the skewers with lemon wedges and tzatziki if desired.
To make cook dinner those rooster kebabs within the oven, get ready the skewers as directed. Position skewers on a foil-lined pan and switch the broiler on excessive. Broil 4-5″ from the warmth for 5-6 mins consistent with facet or till rooster reaches 165°F.
Energy: 388 | Carbohydrates: 8g | Protein: 38g | Fats: 23g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 0.02g | Ldl cholesterol: 109mg | Sodium: 496mg | Potassium: 921mg | Fiber: 2g | Sugar: 4g | Diet A: 1201IU | Diet C: 79mg | Calcium: 38mg | Iron: 1mg
Vitamin data equipped is an estimate and can range in keeping with cooking strategies and types of components used.
© SpendWithPennies.com. Content material and pictures are copyright safe. Sharing of this recipe is each inspired and liked. Copying and/or pasting complete recipes to any social media is exactly prohibited. Please view my picture use coverage right here.


Hotel Ajit Mansion has a multi-cuisine restaurant called Rhythm. The city of Jodhpur has a rich cultural heritage and thus it boasts of a rich cuisine as well. The western part of India has a distinct food culture of its own and it is very different from the other Indian cuisines. Rhythm Restaurant is one of the most famous restaurants serving authentic veg and non-veg cuisines.
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At the foothills of the Alhambra Palace and Sierra Nevada in Granada, the city that Bill Clinton said had the most beautiful sunset in the world, is the olive farm “Cortijo el Pozo”. Our collection of olive trees -more than half of them exceed two hundred years old have influenced the history of Granada as an enclave city of Christian, Jewish and Muslim culture.
The “Olive” came to these Andalusian lands in Phoenician times and intensified its cultivation in Roman times; The Romans even transported the precious treasure of Spanish Olive Oil to Imperial Rome.
The Arabs also maintained the tradition of olive growing in Andalusia so the landscape of southern Spain is largely an immense tapestry formed by perfectly aligned olive trees.
Granada, which was the capital of the Nazari Kingdom during the Middle Ages, is located in southern Spain and is part of Andalusia, where 60% of Spain’s olive oil is produced. This makes our country the largest olive oil producer in the world, reaching 50% of total production.
The “Cortijo el Pozo” farm has been part of our Garcia-Creus family for 5 generations. The new generations have continued with the tradition of caring for olive trees, and we do it with the care taught to us by our ancestors.
We have been expanding over the years with great effort and dedication.
Guillermo García-Creus, being the one who has reached the maximum title of specialization in olive management, is referred to as “Oliviculture Specialist”
The main goal of the family has always been to obtain extra virgin olive oil of the highest quality, but caring for olive trees and maintaining the environment is a top priority.


By Mariane Kiraly
Consumers will be paying more for food in 2011 for a variety of reasons linked to domestic and international factors. One of the most significant factors is that commodities such as corn and soybeans have experienced increased demand from abroad and prices to U.S. farmers are at record highs. This constricts meat and milk production as farmers try to minimize input costs and results in lower supplies of meat and milk products. Russia has experienced a long drought and is importing more grain, along with China, where a growing population and a poor wheat crop mean that it must import a record amount of grain from the U.S.
The situation is upbeat for grain farmers, who can take advantage of the market since ethanol production along with growing exports consumes the current and future supply of grain. This hurts domestic meat growers as they try to feed beef, pork and chicken in a cost-conscious way until prices for those commodities catch up with input costs.
Bread and cereal will also be affected, along with eggs and anything else that is dependent on grain. Other groceries such as produce will increase due to escalating fuel prices. Fresh produce comes from Florida or California this time of year and the cost of bringing produce to the Northeast will go up.
In the quest by the U.S. to become more independent of foreign oil, ethanol production now consumes more than 25 percent of our domestic corn crop. Ethanol production is subsidized by the federal government and, since gasoline is composed of 15 percent ethanol, that creates more demand for corn. There are ethical discussions on the merit of using food for fuel, but the reliance on foreign oil weighs heavily in the discussion.
Dairy and meat farmers will not be getting rich since the increased cost of grains will reduce any increased margin that they receive. Farmers who graze livestock are able to mitigate costs once spring comes and grass is available. However, farmers who are heavily reliant on purchased commodities will not fare as well. In the Northeast, most farmers harvest hay and corn silage to feed during the winter. Grains are used as a supplement to the on-farm forages. In the West, farmers rely more heavily on grain and purchase hay and forages. Luckily, we have adequate water and grass here to reduce reliance on purchased grain.
What is a consumer to do about all of this? Realize that the factors behind increasing food prices are due to domestic and international issues. We are in a global marketplace and we sell commodities to the highest bidder. As long as commodities such as corn and soybeans are in demand for fuel and food, there will be less food produced at higher prices. It is the simple concept of supply and demand at work.
Mariane Kiraly is an educator for the Delaware County Cornell Cooperative Extension.


If you’re into cold brew,you most likely understand that the extraction is different than the common techniques. When it concerns water temperature,you’re only looking for “not hot.”
Cold brew is brewed by immersing medium-to-coarse beans in room temperature water or even colder. Considering that water is cold we need to steep for over 12 hours. At the end of the steeping time we then strain the coffee grounds for a clean cup. Compared to hot joe,cold brew it is not subjected to heat.
There is some confusion about cold brew vs. iced coffee. While practically both are served chilled,there is a significant distinction when comparing them.
Iced coffee is any sort of coffee beverage that was chilled and is served with ice cubes. In order to get an iced coffee,you may use hot brew or cold,even espresso,if you wish. The most important step is to cool the beverage.
On the contrary,cold brew is a coffee that was certainly not boiled at the time of brewing. This is what will make it unique and it offers its extraordinary properties. We can serve cold brew chilled with ice.
The most well-known brewing procedure is immersion cold brew which is utilized home and commercial preparation. This is the simplest solution and the most convenient.
A different technique is Dutch cold brew,or cold drip coffee and implies dripping ice cubes over a bed of ground coffee,similarly to hot-brew coffee procedures.
One point to consider is that coffee prepared at room temperature is quite different from the one steeped in the fridge and this will make a difference in how much flavor you get in your coffee and how fast it will be ready. You need to calibrate your total steeping time as necessary (10-16 hours at room temperature; 16-24 hours refrigerated).
The extraction in cold water changes the chemical composition of the cold brew coffee,and we get in turn a cup of joe that is a totally different beverage from your regular drip coffee,or espresso.
This specific distinction became the topic of a very hot discussion around the health benefits of the cold brew. cold brew coffee advocates say it is better for you than your regularly boiled joe. Here is a list of the purported positive aspects of cold brew: it’s more mellow les acidic taste; Smoother flavour,low acid; better antioxidantqualities; better caffeine absorption; stomach-friendly compared to hot brewed coffee.
The dialogue was taken into the science field where two researchers uncovered the reality supporting the cold brew hype.
This is how Niny Rao and Megan Fuller specialists at the University Thomas Jefferson,in Philadelphia have taken on the task to shed some light on the topic. The study has revealed some remarkable facts which are shown in this news release where one of the cited bloggers offers his view on the health benefits of cold brew coffee research.
“Coffee has a lot of antioxidants,and if you drink it in moderation,research shows it can be pretty good for you,” Megan Fuller,a Jefferson University chemist and study co-author,said in a university announcement. “We found the hot brew has more antioxidant capacity.”


Giant Sports Delicious Protein is the perfect blend of top quality ingredients, excellent macros and incredible taste. With 26 grams of protein per serving, only 4 grams of carbs and 2 grams of fat, Giant Sports Delicious Protein is not a 'high carbohydrate meal replacement' product masquerading as a protein powder. At Giant Sports, our mission is to put you, the athlete, first. That means more protein, less carbs and less fat.
- Gluten Free
- Zero Added Sugar
- 26 grams of Protein per Serving
- Multi-Stage Blend of Only Whole Dairy Proteins
- Amazing Taste
- Mixes Instantly
(Nutritional information may vary slightly by flavour)
Mix one level scoop (36g) to 6-8 oz. of cold water, fat free milk or your favorite beverage according to desired taste. Shake, blend or stir until well mixed and dispersed. Consume immediately.


As most blueberry bushes can grow very large, the best option for a patio or other urban garden is to plant a dwarf variety. Blueberry bushes begin producing after about three years, so you’ll have berries in a more timely manner if you buy a plant that is a couple years old as opposed to starting from seed. We recommend the dwarf ‘Tophat’ variety, or any of the interesting varieties produced by BrazelBerries, such as ‘Jellybean’ or ‘Peach Sorbet’— both perfect for containers.
Where Can I Grow It?
Blueberries grow well when planted together with strawberries, as the strawberries provide ground cover to keep the soil cool and damp (just how blueberries like it!). Avoid planting blueberries along with tomato plants.


I know. Gluten-free? Before you roll your eyes, I’m not just jumping aboard the gluten-free-trend bandwagon. Me + Bread = Life. However, with baby # 2 on the way any day now and my mind racing ahead to 6 months-in when we’ll be starting solids (slow down, I know), I’ve got a lot on my mind in the way of food choices.
We had SO much success using the baby-led weaning method with Harper and I am already looking forward to round 2 later this year. Luckily for us, Harper does not have any food allergies so she is literally able to eat anything and everything. But after chatting with different momfriends and doing some reading on the web, it’s really hit me that not everyone is so lucky. Living with food allergies (like real food allergies, not just being gluten-free for gluten-free-sake), can be exhausting.
Reading food labels. Asking waiters. Researching recipes. ETC.
But feeding your baby shouldn’t have to be complicated. In fact, it should be easy and fun. One of the main points of baby-led weaning is that your little one should eat exactly what you’re eating. No special purees or “baby food” – just real people food cut into appropriately-sized portions.
With that being said, having a child with food allergies shouldn’t deter you from giving the BLW method a try. That’s why today I’ve compiled some favorite gluten-free, baby-led weaning recipes from none other than Pinterest. Give some of these a try and be sure to let me know which ones turned into favorites!
P.S. Be sure to snag my free printable baby-led weaning first foods chart!
Best Gluten-Free Foods for Baby-Led Weaning
Homemade Spinach & Banana Yogurt Melts from Because I Said So Baby
Mini Pea Pancakes from My Kids Lick the Bowl
Banana Blueberry Fritters from Healthy Little Foodies
Fall Blender Muffins from Baby FoodE
Vegetable Quinoa Biscuits from A Healthy Slice of Life
*Each photo belongs to the blog credited
More Gluten-Free Favorites!
4 Ingredient Carrot Stars from Healthy Little Foodies
Sweet Potato Fries & Avocado Dip from Del’s Cooking Twist
Frozen Banana Yogurt Bites from Eats Amazing
Broccoli Cheese Frittata Fingers from My Fussy Eater
If You’re Interested in Baby-Led Weaning, Be Sure to Check Out:
Follow my Baby-Led Weaning Ideas Pinterest Board!


The Classic dishes of Piemonte
Enjoy a coursed tasting menu highlighting traditional Piedmontese dishes. BYO alcoholic beverages.
$90/person (includes tax & gratuity)
For reservations, visit https://resy.com/cities/pha/fiore?date=2019-02-15
Antipasta assortito da Piemonte
Assorted antipasta from the Piemonte region
Thin slices of poached veal with tuna and capers
Gnocchi con Fonduta
Potato dumplings in a luscious butter and cheese fondue
Agnolotti del Plin
Classic filled pasta, traditionally made with the meat trimmings from feast days.
Gamba di gallina arrosto e brasata, verdure invernali alla nocciola
Guinea hen legs, roasted and then braised in its own stock. Garnished with hazelnuts and winter greens.
Bonet al cioccolato con Gelato di Cafe
Crushed amaretti cookies are folded into chocolate custard, then baked for a silky finish. served with coffee gelato
Cremino di Gianduja
Classic combination of hazelnuts & milk chocolate


11 Oct Three Easy Tips to Help You Successfully Host Thanksgiving Dinner
Whether you’re hosting Thanksgiving dinner for the first time, or are a seasoned veteran, these tips will help to make your holiday a success!
Tip #1: Invite Early
The key to a stress-free Thanksgiving dinner (or anything really) is to plan ahead. Once you commit yourself to hosting, the first thing you need to do is invite the family and friends you would like to attend. Knowing early on how many people will be attending and their food restrictions will help when preparing the menu and ensuring your home is ready to accommodate a certain amount of guests.
Tip #2: Plan Your Thanksgiving Recipes
If you’ve never hosted Thanksgiving dinner before, or are looking for some new and fresh recipes to satisfy food allergies and restrictions, the internet is your first stop. Check out sites like Food.com or Epicurious. You will find everything from traditional green bean casserole, to new twists on yams or broccoli.
Once you have your menu decided, start watching your local grocery store for sales on the items you need. Most of the ingredients for Thanksgiving dinner go on sale 2-3 weeks before the actual holiday, so stock up early to save! Having your recipes planned out in advance will also help for when invited guests ask what they can bring. If you think you are short an appetizer or dessert they can fill in the gaps.
Tip #3: Cook in Advance
If you are a glutton for punishment then you will cook everything for Thanksgiving dinner on the day of the meal, but please know that it’s so not necessary. Pre-make your casseroles and desserts and on the holiday, pop them in the oven. This will give you enough time to tidy the house, clean out the cat litter and be showered and ready by the time the first guest arrives. Obviously some things can’t be cooked early, like the turkey, but almost everything else in the meal can be prepped and ready to just pop on the stovetop or into the oven.
While it may seem intimidating to host Thanksgiving dinner, armed with these tips and a little planning, it’s easier than you think. Above all, enjoy the moments with family and friends and even if you mess up the turkey…there’s always Christmas dinner to redeem yourself!


As someone who enjoys my own company, sometimes more often than not, I believe it's important to do things and explore on my own. Sundays are usually my days to do just that. My day starts off with heading out to some of the best, in my opinion, breakfast places in South Boston.
First and foremost, my "day one" place is Boston Bagel Company, located on L street in Southie. This is a quick bite to eat, and a large one at that. Most weekend days, they are filled with hungover 20 something year olds looking to grab a bagel. They host a variety of flavored cream cheeses such as jalapeño and cinnamon apple, as well as deli sandwiches like a BLT on a bagel of your choosing. What takes the cake, or should I say bagel, is their egg sandwiches: a scrambled egg with the ingredients right in it to go on your perfectly made sandwich. Recommendation: the Southie scramble (egg, bacon, sausage, red onion, and pepper) on an asiago bagel with American cheese.
My next stop is down the street at Sidewalk Café located on E 4th Street in South Boston. This cash-only joint is one I don't visit quite as often, but I am reminded of how great the small café is each time I go in. The store has enough room for six people maximum to stand shoulder-to-shoulder in a line, and they do, with intentions of getting a bucket of their favorite variety of coffee flavors paired with any type of breakfast sandwich imaginable. It's worth every piece of claustrophobia one might have in this shop. Their menu not only carries out through the morning, but also shines past that. They offer stir-fry meals, pizza, and salads. What really takes this place on my top list is the coffee. It's your typical “almost water” Dunkin’-Donuts-type coffee: it's sweet, and it's *good*. Recommendation: Almond joy iced coffee with regular cream and sugar; and a bacon, egg, and cheese on an English muffin with home fries.
Third one on my list might be my favorite place: McKenna’s Café off Dot Ave. There isn't a day or a time when you can go in there and sit right away. It's sort of comparable to Regina’s Pizza, but of breakfast and in Dorchester. If you plan on going, there's something you should know: you have to sign in. There's a sign-in sheet at the corner of the counter by the door. When you walk in, put your name down with the number of people you're with on the sheet and make sure your entire party is there. You do not want to mess with the fast-paced employees. Once your name is called, go, and go quickly. Grab your table with the server and start looking at the menu right away because it might take a while. Between the lunch selections and huge omelets, you are bound to run into trouble choosing what to order at 11:30 a.m. You may be better off ordering take out if that seems too stressful. Although all of this, the locals and staff are super friendly and create a very welcoming atmosphere. Recommendation: regular flavored iced coffee with regular cream and sugar, and a Grampian Champion omelet (ham, American cheese, onions, peppers, with a side of bacon or sausage).
Lastly, which is the place I visited most recently, is the Ashmont Grill. Although it's quite pricey for breakfast, the atmosphere was worth it for a "treat yourself" weekend. Located up Dot Ave on Talbot Ave, it is a small, hard-to-find place. Once you walk in, it feels like you're in a small urban coffee shop in downtown Boston. The menu consists of creative breakfast foods such as a stuffed brioche French toast (bananas, caramel sauce, cinnamon whipped cream) as well as your classic “two eggs, any style” type deal. This is more of a brunch spot as they do serve many morning-time cocktails: Bloody Gazpacho (pearl cucumber vodka, muddled cucumber), Winter Mimosa (blood orange, St. Germain, Prosecco) but nevertheless, a great hangout spot for a latte. Recommendation: a latte and a Train Wreck Omelet (open-faced omelet topped with hand cut fries, jack cheese, bacon, jalapeño, scallion, and sour cream)
I suggest checking some of these local businesses out. For one, they are tasty and for the most part affordable, but also, it's important to remember that you are supporting the community when visiting local restaurants. That's always a bonus! Enjoy a little “you time” this Sunday morning and grab a bite to eat in Southie.


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An almond, whipped cream, and berry layer cake that's naturally gluten-free!
Preheat oven to 350F.
Line a half-sheet jellyroll pan (13"x18")with parchment and grease the bottom and sides.
Mix together the almond flour, baking powder, and salt and set aside.
In a large bowl, beat the egg yolks and brown sugar until the color is light and the consistency is thick and silky. It's very pretty!
Add the extract and dry ingredients and mix well.
In a new bowl beat the egg whites to stiff peaks. Be sure the bowl and your beaters are very clean and dry before starting to beat the egg whites.
Stir a few large scoops of the beaten whites into the yolk mixture. After it's fully incorporated, gently fold the remaining whites into the batter until it's JUST incorporated. Try not to over-mix so your sponge stays light and fluffy!
Pour the batter into the prepped pan and even it out to the edges.
Bake for 15 to 18 minutes until a toothpick comes out clean and the cake is beautiful and golden.
Remove from the oven and allow to cool completely.
Dissolve the sugar into the water over medium heat until the mixture is totally clear. Add almond extract and mix well.
Remove from heat and allow to cool.
In a large bowl beat the whipping cream and powder packets until it's light and fluffy.
When the cake is cool, cut it into three even segments. Place the first third onto your serving plate and spoon on the almond simple syrup evenly over the top of the layer. Add berries evenly over the whipped cream. Top with the next third of the cake and repeat the process until the cake is fully built.
You can make the whipped cream your own favorite way and omit the stabilizer and powdered vanilla sugar.
VARIATION: Make egg white meringues and crunch them up and add them to each layer and the top of the cake for a little extra texture!


Add this classic flavor combination of tangy parmesan and rich garlic to your soups and salads. Or just eat them on their own... That's how we do it!
Fresh dill brightens the flavor of the creamy buttermilk base. Addictive on their own. Perfect crunchy addition to a crisp green salad or a hearty vegetable soup!
Crushed red pepper adds a nice subtle heat to our creamy buttermilk base. Elevate the flavor of any dish. Chili anyone? Crunch away and you won't be able to stop.


In case you’re searching for the most in-your-face low-carb diet of all the low-carb consumes less calories, the ketogenic diet is it.
The in vogue ketogenic diet, which purportedly has fans like Lebron James and Kim Kardashian, decreases your day by day carb admission to 35 grams or less, contingent upon the arrangement you follow. That is about the sum in one enormous apple for the entire day.
The hypothesis behind the ketogenic plan is that when your body doesn’t have any carbs to use as vitality, your liver proselytes fat into unsaturated fats and ketones. At that point those ketones are utilized as an essential vitality source by your body (which means you consume progressively fat every day), says Jim White, R.D., representative for the Academy of Nutrition and Dietetics and proprietor of Jim White Fitness and Nutrition Studios in Virginia. That entire procedure is called ketosis.
While, when there’s no other option, ketones can supplant carbs as your body’s essential vitality source, it regularly includes some major disadvantages. Ketosis can cause symptoms like clogging, weariness, cerebrum haze, and conceivable wholesome inadequacies, White says.
Clearly, we don’t prescribe any impractical eating plan that genuinely limits significant supplements like carbs. Notwithstanding, consolidating certain keto-accommodating nourishments that are wealthy in protein and sound fats into a balanced eating routine can get you to your pounds-dropping objectives quicker. That is on the grounds that these eats assist you with building increasingly fit muscle, forestall glucose highs and lows, and keep longings under control.
“Salmon is wealthy in polyunsaturated omega-3 and omega-6 unsaturated fats, which you can just traverse the nourishment you eat,” White says. “Expanding your admission of polyunsaturated fats can help diminish aggravation and in this manner improve your capacity to get more fit.” Plus, salmon is overflowing with nutrient E, an amazing cell reinforcement that can help cut your irritation levels significantly further, he says. Intend to expend one salmon filet (about the size of a checkbook) every week.
Almonds and pecans will in general get the entirety of the sound wonder, however macadamia nuts are an extraordinary wellspring of monounsaturated unsaturated fats, nutrient E, and fiber, all of which can mean improved glucose control, White says. They’re additionally plentiful in vitality boosting B nutrients including thiamine, which can assist you with pulverizing each fat-impacting exercise that comes your direction.
Keep in mind, however, a bunch of nuts contains around 200 calories and a solitary tablespoon of macadamia nut oil contains 120. So any nuts are best utilized as a swap for other high-fat nourishments, as opposed to notwithstanding. Take a stab at subbing them in for meats, cheeses, and spread.
“The human body ingests, processes, and uses the protein from eggs better than it does with some other source,” White says. That makes eggs a go-to for building muscle and giving your digestion a knock. Reward: Protein can postpone to what extent it takes for nourishment to go from your stomach into your digestive organs, which means you remain full long after every feast.
What’s more, don’t skirt the yolks! Aside from protein, yolks are plentiful in weight reduction supporting nutrients and cancer prevention agents. What’s more, (as opposed to what you may have heard) the greater part of eggs’ unsaturated fats are really unsaturated. Indeed, even coronary illness patients can devour three entire eggs for each day with no negative impacts on their cholesterol levels, as indicated by one 2015 American Heart Journal study.
“Coconut oil is an incredible dietary fat to remember for your eating routine when getting in shape,” White says. That is on the grounds that the heft of coconut oil’s soaked fat substance comes as medium-chain triglycerides (MCTs), which, may be more weight reduction neighborly than the long-chain triglycerides (LCT) found in other vegetable oils. In one McGill University study, health food nuts who selected oils rich in MCTs lost more muscle to fat ratio contrasted with those utilizing LCT-rich olive oil. MCTs may likewise incidentally expand your metabolic rate, as indicated by European Journal of Nutrition investigate. Coconut oil likewise has a high smoke point, so it’s incredible for sautéing veggies and scrambling eggs at high temps.
“Green tea brags a high focus epigallocatechin gallate (EGCG), a substance with more cancer prevention agent action than nutrients C and E,” says White. EGCG has additionally normally been connected to improved weight reduction achievement. For ideal advantages, he prescribes utilizing it to supplant your go-to espresso drink. The basic switch will spare you calories while battling fat-prodding irritation.
Avocado is actually a natural product, yet it’s amazingly low in carbs. The entire organic product just packs 17 grams of sugars alongside 13 grams of filling fiber, White says. As indicated by look into distributed in the Nutrition Journal, including half of a crisp avocado to your lunch can build satiety levels and lessen yearnings throughout the following three hours in overweight grown-ups.
Peanut butter is an incredible wellspring of satisfying unsaturated fats, protein, and vitality boosting nutrients, similar to B-6 and iron. In addition, who wouldn’t like to eat nutty spread as a component of their weight reduction plan? To keep your carb and calorie consumption on the solid side, settle on common forms that don’t contain any additional sugars or oils, White says. Store it in the ice chest and it will remain useful for a considerable length of time.
Research distributed in the British Journal of Nutrition shows that eating on cheddar can assist you with eating less at your next feast. You can thank its mix of filling fat and protein for that! What’s more, with regards to getting your cheddar fix while on a low-carb diet, matured cheeses like Brie, Parmesan, Gruyere, manchego, and blue are among your best wagers. That is on the grounds that their maturing procedure shields them from holding less carbs, he says. Matured assortments of cheddar and goat cheddar will likewise work.


On Tuesday, February 25, it's Pancake Day. Originally this day comes from the Christian tradition, as it's the last day of feasting before the Lent starts. But of course you don't have to be religious to enjoy some tasteful pancakes on this day! Any excuse to eat pancakes is a good one, right?
When you think about pancakes, you probably think of the sweet kind with sugar, jelly or fruits. But have you ever tried savoury pancakes? Blinis are little pancakes from Russia that go perfectly together with savoury toppings such as smoked salmon. Niamh offers quick and easy-to-use baking mixes for blinis. Just add milk and your delicious little pancakes will be ready in no time.
For all your pancake baking essentials such as spatulas, ladles ans pans, Blokker is your partner!
Of course you want to present those pancakes in a delicious way too. LaRedoute has got you covered with some beautiful tableware.
To make your pancake experience complete, have some good coffee with them. Sage Appliances delivers kitchen products to more than 70 countries around the globe and with its wide range of coffee machines, you won't have to drink a bad coffee ever again. Espresso machines, Nespresso machines, traditional coffee machines and coffee grinders. You name it, Sage has it!
Are you baking yet?


When you want to become a beginner, you will never be too knowledgeable when it comes to white wine. You will be surprised that new ideas, methods, and tips will continuously appear to learn about it. Choosing and serving the right type of wine with delicious food is not just a matter of class or difference, but more depends on people understanding how to mix different textures and tastes to make the right wine choice at a beer shop hong kong.
The excitement of taking red wine
There are many things you should know about white wine to become better acquainted with this drink. It is characteristically less complex than red wine. This is due to the effect of the amount of tannin present in red wine. Tannin has a dry taste, due to which the wine feels thick in the mouth. White wines can be tasted anytime, anywhere you want a drink. It has a variety of different colors, textures, flavors, and colors. There are even more than 1000 varieties of wine grape varieties in the world. These varieties can range from light white to golden yellow, sweet to semi-sweet and dry.
Since there are various white wines, each type will also have its taste and color. The specific area or place where the grapes were grown and the kind of climate you experienced. Probably the best known among these wines . This popular variety is often called rich because it has a unique but, at the same time, delicate aroma. Chardonnay often smells of tropical fruits such as lemons, peaches, and apples.
Since many types of white wines can have very different tastes and aroma, it is only natural that you try some of the most popular varieties to experience it somewhat. The more you can familiarize yourself with some standard features and differences between types, the better you can determine which one best suits your tastes. You can achieve this when you take the time to try the various existing white wine delivery hong kong.
When it comes to combining food with white wine, the possibilities are endless. Although there is a general rule that white wines are usually served with white meat, it can always deviate from this standard. At first, this can lead to many distortions, but when experimenting with your favorite foods and wines, you will find some combinations that will work best for your taste.
At the end
White wines have many varieties that evoke elegance and richness, making them the perfect companions for a delicious selection of products. After studying about more things you need to know about white wine, you will find that they are lighter and more refreshing than red wines. Given all these qualities, it is not surprising that good quality white wine can make a small party bright and unforgettable in its way.


By Aruay Mongok, Second-Year LLB Law with Honours.
Students can sometimes cook the worst meals known to man. Too dramatic? Maybe, but with the right essentials in your cupboard, you’ll always be able to whip up a decent meal and save money on takeaways.
- Pesto - ah, our trusty pesto! It never lets you down so make sure you always have a spare jar for an emergency ten-minute meal.
- Baked beans - on toast with cheese after a night out, hangover? What hangover?
- Flavoured syrups for coffee - this will save you a fortune, fewer Starbucks and Costa trips means more money to spend on books (haha!)
- Lime and lemon juice - great for vamping up instant noodles and is also essential for teas during freshers flu season, as well as making impressive cocktails.
- Ketchup and Mayonnaise - needs no explanation
- Soy sauce - stir-fry in no time#
Editor’s Pick: for when you’re feeling a little more adventurous
- Spices - paprika, cumin, cinnamon, turmeric, or spice mixes like garam masala and ras el hanout
- Dried herbs - oregano, thyme, basil, mint or get your hands on a herb de provence for a nice mix of them all
- Tinned tomatoes - the base for a simple pasta sauce which will taste far better than any you’d buy in a jar
- Balsamic vinegar - because you can be that boujee student, great for drizzling over salads or adding some depth to sauces
- Honey - a versatile addition to your kitchen cupboard; drizzle over porridge in the morning, add to the dressing of your salad for lunch then marinade your chicken in with some ginger, garlic and soy sauce for dinner
featured image: Lou Craven
Is it time for a stock up?


MADELEINE BAKERY & BISTRO
Madeleine Bakery & Bistro is a small, family bakery in the Regent Square neighborhood of Wilkinsburg. Our goal is to deliver the highest quality, handmade product made fresh everyday. Due to traditional production methods and the size of our location, unfortunately, product may be in limited supply on occasion. For quicker service and to ensure product availability, we recommend calling the bakery to order and prepay. We value customer support and patience while we continue to grow together. (412) 371-1010
We offer a wide variety of classic and comfortable baked goods as well as seasonal soups, salads and sandwiches.
LET US CATER YOUR NEXT EVENT


Urban Fresh brings certifed organic, seasonal fruits and vegetables from local San Diego farms directly to your door. Skip a trip to the store and enjoy a variety of produce that is good for you, your environment, and community.
"We love the variety and the new fruits and vegetables we have not tried before. It is like getting a surprise basket and getting to create exciting new dishes!"- Nina G.
"The customer service is great, I think the box is a great value, and I like that it's delivered to my house..."- Heidi R.
"Love the freshness and convenience."- Judy L.
"I love that the energy of all involved feels very sweet, positive, loving and thoughtful... thank you! "- Sue S.


An annual of the tropics, the hibiscus plant (Hibiscus sabdariffa) likely originated in Egypt before naturalizing in other warm climates. The culinary variety, called rosella, produces Buff flowers with maroon centers; it’s dried blossom are used in cooking or to produce teas, sweet syrups, and jams. Nutritionally, hibiscus is rich in vitamin C, thiamin, and iron. Medicinally, it offers laxative, diuretic, antibacterial, and antiscorbutic properties. It is loaded with antioxidants that supports the liver, reduce fevers, stimulate the appetite, and relieve colds and flus. It’s anti-inflammatory benefits may help reduce the effects of metabolic syndrome-high cholesterol, high triglycerides, and high blood sugar combined with extra weight.


As a world, we’re becoming more and more connected with each other. And with this rise in technology, we’re learning about different foods that have been enhancing people’s lives for thousands of years. Some people call them “healing foods” actually.
Today things are a little more commercialized, so we can easily go to the market to buy most of these extraordinary healing foods. Regardless of where you get them or how you consume them, here’s a list of six extraordinary healing foods that will blow your mind! I’ll even give you tips on how to enjoy them daily!
Cacti are packed with fiber, which helps you feel full longer and improves digestion. They’re loaded with antioxidants that boost your immune system and help prevent cancer, and they also have a good amount of calcium to help strengthen your bones. Cactus improves sleep, reduces inflammation, and helps regulate glucose levels, which is great for Type-2 diabetics. (source)
Obviously, this wasn’t a staple in my diet before moving to Mexico. Today, hardly a day goes by when I don’t eat cactus! Sometimes I have it as a side with dinner, but I usually just cut it up and toss it into my eggs for breakfast. You can easily mix cactus into a juice or super shake too! Try this healing foods today!
With their high protein and fiber content, chickpeas have been proven to help with a wide range of issues. They help Type I & II diabetics improve their blood sugar, lipid, and insulin levels. They also help build and maintain bone structure, as well as support heart health, maintain blood pressure, and reduce cholesterol and inflammation. (source)
I may not be vegan or vegetarian, but I really enjoy mixing up my sources of protein. Where’s the fun in just eating meat, right? The next time you crave a snack, I recommend nibbling on some chickpeas or throwing them on a salad for a real treat. It’ll keep you feeling full longer, plus it’s one of the most delicious healing foods on the list!
Chia seeds are one of the best sources of Omega-3 fatty acids, which have been proven to help raise HDL (“good”) cholesterol and prevent heart attacks and strokes. They’re also filled with antioxidants, zinc, iron, and magnesium, and they provide more Omega-3s, calcium, and phosphorus than flaxseeds. (source)
You can’t have a list of extraordinary healing foods without this amazing little seed! Chia seeds are my wife’s favorite topping on her yogurt and fruit mix. You can also throw some on cottage cheese for a tasty snack. They’re very versatile and easy to enjoy!
You can use the whole moringa plant—leaves, bark, flowers, fruit, seeds, and roots—to make medicine. It’s been used for thyroid disorders, asthma, epilepsy, heart problems, and multiple other health issues. It’s loaded with protein, vitamins, and minerals that help protect your cells from damage. (source)
I only recently discovered this little plant here in Cancun. My mother-in-law now grows it and gives it away. It’s an awesome plant! The way I most enjoy it is ground up and mixed in a water bottle with a touch of stevia. It’s a delicious drink on a hot day, very refreshing healing foods and packed with goodness!
This grain proudly boasts twice the protein content of rice! It’s also a great source of calcium, several B vitamins, Vitamin E, and fiber. It’s rich in anti-inflammatory phytonutrients and contains all nine essential amino acids. (source)
For those who control their carb intake, quinoa is a great wheat-free substitute. Swap your rice and pasta for this tasty protein-packed grain. It pairs especially well with meats, but it also tastes great by itself!
Amaranth is another protein powerhouse in the vegetable/grain category. This bad boy can stimulate growth and repair cells in the body, with the added benefits of lowering inflammation, boosting bone strength, and reducing varicose veins. (source)
This is one of my favorite healing foods treats! Whenever I crave something semi-sweet and similar to cereal, I go for amaranth. Just put it in a cup and pour some milk over it, then sit back and enjoy!
BAM! There you have it: six extraordinary healing foods you should be eating! Hopefully, you can find them close to where you live. Some of these healing foods may be a little unusual and difficult for some people to eat, but they’re loaded with nutritional benefits you can’t refuse! Experiment and see what’s available! If you can’t find these foods near you, you can always search for most of them on Amazon!
Now it’s your turn! Have you tried any of these healing foods yourself? How do you enjoy them? Share your experience in the comments below, and be sure to share this article with your friends! Help me spread the word about these extraordinary healing foods!
Jay Kali AKA, The Strength Architect is the founder of Kali Coaching. He holds certifications as a Specialist in Strength and Conditioning, Certified Fitness Trainer, Online Trainers Academy Graduate, Training For Warriors Level 2 Graduate and is a 300-Certified Yoga Teacher in Power Yoga. He is also an Amazon Bestselling Author in four different categories and has made it his mission to help women create long lasting, healthy lifestyles in just 8 weeks!


The title to this post makes me laugh. One thing is trying to eat healthy. Another is trying to eat healthy and not neglect the foods you grew up with. I was born in Puerto Rico. My parents raised me eating rice and beans, mofongo, and chuletas. On the occasional night we ate pasta or mashed potatoes, it still had a Hispanic flair.
Never in my wildest dreams did I think that the possibility to eat ‘Puerto Rican’ while on Paleo existed. Not 100% sure why, but healthy never entered the dialogue. If you had told me a month ago you could make Paleo mofongo, I’d laugh. No.way.in.this.lifetime. From experience, it’s never fun to bake or boil things that should be deep fried.
Enter The Paleo Mom. She made all my dreams come true. 🙂
If you are up for the challenge, check out these 2 recipes!
Puerto Rican Inspired Mofongo: Absolutely delicious! I burned the first batch of the bacon, onion, and garlic mix. 🙁 Evidently you can’t wash the dishes as you cook. You need to pay attention! It was quick to throw together another batch. No harm, no foul.
Balsamic Pork Chops: This recipe link is not Paleo. I used it as a reference. Below is what I did to make it Paleo.
What You’ll Need:
– 4 pork chops
– 2/3 cups balsamic vinegar
– 1 red onion, rings or chopped
– Sea salt
– Black pepper
– 2 tablespoons of organic butter
Season your pork chops with salt and pepper to taste. We have a pick eater, so I go light on the pepper.
Find your favorite large skillet. Lightly brown the seasoned pork chops in 1 tablespoon butter. Remove from heat and keep warm.
Don’t clean your skillet! Add 1 tablespoon of butter to the skillet where you previously browned your pork chops. Add the onions and sauté until tender. Add the balsamic vinegar to the onions and butter and bring to boil. Allow some of the liquid to evaporate.
Add your browned pork chops back into the skillet. Cook uncovered on medium heat for about 5 minutes per side. Reduce heat to simmer and allow the balsamic vinegar to caramelize.
Serve! Your pork chops are ready to be enjoyed. 🙂
I promise that both of these recipes are simple and yummy. If you don’t burn anything, it won’t take long. Be advised, the bacon, onion, and garlic mix will cause a tremendous amount of ouchies to your eyes. Ventilate well. My hubby and daughter were not amused.
If you cook up a batch, let us know!
Peace & love,
PS: My skeptical parents tried some of the leftover mofongo. They were impressed! Score 1 for changing the hearts and minds of my family. We are on a mission!