Santa Fe Stew
Santa Fe Stew is something about as close to an heirloom recipe as my family has. My grandmother clipped it long ago from a newspaper in Denver and eventually gave this recipe to my mother. It the chili was in our biweekly of stews, casserole, and pasta.
Equal parts black beans, navy beans or lima beans, and kidney beans. One onion sauteed with neutral oil, add ground beef (or turkey) and cook until browned. Add one can diced tomatoes. The recipe calls for one packet of taco seasoning and one packet of Ranch Dressing dried seasoning. Add all these to a crockpot, top with water, and cook throughout the day. Top with cheddar and perhaps sour cream and parsley.


Café at Franklin Creek
The Café at Franklin Creek is a casual gathering place nestled behind the tennis proshop at the Franklin Creek Tennis Center. Open from 8am until 2pm Monday through Saturday, the Café offers sandwiches and pastries for breakfast and a variety of wraps, sandwiches, paninis, and even a salad bar during lunch. It is also home to the best coffee on the island, of course. Whether catching up with friends, or catching up on email (wireless is available), the Café is the ideal place for a quick lunch or a cup of coffee.


Parent Organization: Eastside Church of the Nazarene
1451 E 25th St, Des Moines, IA, USA
Program: Food Pantry
A Des Moines Area Religious Council (DMARC) food pantry. Individuals and families may receive an emergency food box once every month from any DMARC food pantry site.
Individuals or families in need of emergency food assistance.
- A photo ID for the head of household
- Proof of address
- ID for each household member
Wednesday 3:00 pm – 6:00 pm
Saturday 9:00 am – 12:00 pm
No Cost to Participant
Handicap Accessible: No
Appointment Needed: Yes
Website: View Website


All over the Arctic, polar bears are dying; starving because of melting ice which stops them hunting or left floating away from their families on sheets of ice which will eventually melt and they will die of exhaustion. This is caused by global warming, and the world meat industry is a massive factor in this developing crisis. If things continue without any attempt to intervene, it could spell serious trouble for polar bears.
Polar bears are not the only ones facing problems like this. Our current society is now facing a catastrophe. For many years, things like climate change and rising obesity levels have been ignored while we carry on our lives comfortably, pretending that nothing is wrong. This has to change. Who wants to die too young because of something so ridiculously preventable? Not me. One cause of both climate change and obesity is eating meat. I believe that more people should follow a vegetarian diet, not just for the natural world, but because it will benefit all of us.
One reason that more people should become vegetarian is that eating meat is proven to be a cause of premature death. Studies show a direct link between eating meat and illnesses such as cancer, diabetes, heart disease and obesity. This is because meat products contain a lot of fat and too much protein for our body to use. This excess protein is turned into more fat. By eating a vegetarian or vegan diet (which naturally contains less fat) we consume a wider variety of fruits and vegetables without really trying. This will lead to more fibre in our diets and an increase in the vitamins and minerals that are essential for life.
Another reason that more people should follow a vegetarian diet is that the meat industry is a major contribution to climate change. This is because agricultural expansion is the single largest cause of deforestation. Around 80% of cleared areas are used for cattle grazing and the vegetation from these areas is burnt, producing more CO2. In addition to this, 100,000 litres of water is required to produce 1kg of beef. This water could easily be used to give life to the 3,575,000 people who die every year from water related diseases instead of providing us with food we will probably waste. Also, cows produce methane, a greenhouse gas, which will increase global temperatures and potentially, result in human beings being forced to live a life characterised by a torturous struggle for survival.
Maybe then, we’d finally understand what it’s like to be an animal living under intensive farming practices. Animal welfare issues within the meat industry are horrific. Over 150 billion animals are killed for human consumption every year which is a colossal waste of lives. In addition to this, many animals that are raised for slaughter are kept in cramped, dirty conditions and the only time some of them see daylight in their short lives is on the way to the slaughterhouse. Also, these animals will be pumped full of antibiotics they don’t need. This will further contribute to the antibiotic resistance problem as these antibiotics are passed on to us when we consume meat products.
Everyone stands to win. More people should follow a vegetarian diet as it will improve both our lives and the lives of the entire natural world.
Photo by mali maeder from Pexels


Dos. On The Lake, Western New York's Premier Waterfront Destination has transformed to offer a creative twist on New American cuisine. Featuring a variety of innovative items & fresh seafood, Dos. On The Lake welcomes you to an authentic dining experience!
WE ARE A PREMIER WATERFRONT DESTINATION. WE RECOMMEND MAKING RESERVATIONS IN ADVANCE. WAIT TIMES FOR FOOD AND DRINK WILL TAKE LONGER THAN EXPECTED SO WE CAN PROVIDE YOU WITH THE BEST DINING EXPERIENCE!
- THANK YOU FOR YOUR PATIENCE


We’ve teamed up with Cleaver & Co to bring you a combined takeaway menu for some of our (and your!) favourite dishes! Operating in level two out of The Freeport
We’ll be opening from 4pm on Thursday 14th of May
The Freeport Tavern & Eatery is Mount Maunganui’s newest gastropub. We love to do the simple things well - whether it's an authentic Napoli style pizza, a fresh Little Creatures brew on tap, a delicious glass of wine in our sunny courtyard or your Havana coffee fix, The Freeport has something for everyone so come on down and meet our friendly team!


By Foodies Circle Of India.
Sweets from Bengal.
Invented By Bengal made by world.
Made of milk, Kalakand is a very special recipe for all the lovers of milk. This is purely made of milk and is amazing to eat!
Paneer- 1 cup
Milk Powder- ¼ cup
Sugar- ¼ cup
Fresh Cream- ¼ cup
Elaichi Powder- ½ cup
Mix all the ingredients in a pan. Place it over medium flame.
Stir continuously for about 10-15 minutes.
After this, pour the mixture into a plate. Spread it into the plate.
Garnish with sliced almonds. Refrigerate it for about 3-4 hours. Once it is set, cut it into pieces and serve.


The best buckaroo breakfast in the world.
Since 1944, the Buckaroo Breakfast Club has been servings its World Famous buckaroo breakfast to locals and visitors alike, on the Sunday morning of the Deschutes County Fair.
Come see what real buckaroo food tastes like, while enjoying the High Desert beauty that Central Oregon is known for. Enjoy hand prepared food, world class entertainment and the company of friends and family.
Come join us!
Located on the North end of the Deschutes County Fair and Expo complex.
A History of the Buckaroo Breakfast
The Redmond Spokesman, Sept. 7, 1944
REAL BUCKAROO BREAKFAST NEW 1944 ATTRACTION
There’ll be real pan bread, tender steaks, bacon and eggs, fried potatoes, hot cakes and coffee – plenty for everybody – at the first annual Buckaroo Breakfast Sunday morning Sept. 24.
As a special feature, a war bond rally will be held during the breakfast, with music by the famous Portland army air base band, being brought here for the drive which is to be the feature of the second day of Central Oregon’s biggest celebration.
Breakfast will cost 75 cents, with special rates for children and families.
Bend Bulletin – August 2, 1994
BUCKAROO BREAKFAST A POPULAR FAMILY AFFAIR
For more than 50 years, the Buckaroo Breakfast has served as meeting place for old friends. “It’s a place where you can stop and visit with people you haven’t seen in the last year” said Glen Duncan, a breakfast organizer. “People come from all over the world.
The Menu - sausage, pancakes, eggs, fresh made hashbrowns, pan bread, bacon, beverages.
The Cost - $8.00 for Adults, $5.00 for Children


Several of my clients are on restricted diets and I shared this wonderfully simple tomato sauce recipe I have been working on today with one of them. Enjoy!
Butternut squash is an EXCELLENT tomato substitute! This "tomato sauce" recipe can be made with only the squash and the tomatoes omitted if necessary and still tastes great! I find adding tomatoes to the butternut squash sauce rounds out the flavor really well. I am working on a similar sauce with acorn squash that makes somewhat of an Alfredo sauce. I'm still working out the details though, sorry, don't mean to bait you all!!
1/2 small Butternut squash
2) Dice tomatoes very small. Put in a small sauce pan with 1-2 tablespoons (a "splash") of vinegar. If the tomatoes are not very "juicy", add a little water. Simmer on med-low with a lid on, stirring occasionally until paste like. Be careful not to burn when it starts cooking down. Turn the heat down if it cooks down before it becomes paste-like. It often helps to peel the tomato and cut out the harder center part out before putting it in the pot to cook.
3) Combine cooked squash and cooked tomatoes in a small blender or food processor. Add 1/2 tsp to 1 tsp wine/sherry (pour just a tiny amount in if you don't want to measure it out) and enough broth/liquid to thin it out to your desired sauce consistency. Add salt and pepper to taste and herbs to taste (this is the fun part because you get to taste it between each addition!).
4) Serve over pasta or any recipe calling for tomato sauce. This makes 1-2 servings of sauce, depending on the size of your 1/2 squash.


Making herbal honey infusions and teas is a great way of bringing herbal remedies into your home. Our raw, unadulterated honey is sourced from rural farms using chemical-free methods. Honey has a potential therapeutic role in the treatment of disease through its anti-inflammatory, antimicrobial and antioxidant properties.
Star Anise is useful in treating cough and flu, helps improve digestion, alleviate cramps and reduce nausea. Consuming star anise tea after meals helps treat digestive ailments such as bloating, gas, indigestion and constipation.
These two components make an awesome natural health blend.
Cash on Delivery available for Orders within Accra
Payment Validates International Orders
Delivery Takes 7 to 14 Working Days
Worldwide Shipping Via DHL


You know the mantra — breakfast is the most important meal of the day. What if you have a child that isn’t really ready for breakfast until 9:30 a.m.? How do you make sure they have enough nutrients to get them through a busy morning in school without it being a fight?
No matter what time Will wakes up, 7 or 8, he really isn’t ready for a big meal until around 9-9:30. He is fine eating something small and then having a snack around then. This year he is in school two mornings a week and can’t eat his snack then, so he needs a bigger breakfast. I have struggled with how to get enough into him to help him last until snack time.
Enter our power smoothie. The boys love smoothies (or as Will calls them, “S-movies”), but they were used to the sugar-filled ones that you get at Starbucks or Jamba Juice. I wanted to make one that was just sweet enough, but had more nutritional value. I made the recipe below the first morning and held my breath for a negative response, but instead I got an overwhelmingly positive response. Now these smoothies are a standard part of our weekday breakfasts.
1 handful fresh or frozen berries
1 handful frozen berries or other frozen fruit (I have used peaches)
1 handful spinach, kale or other green leafy veggie (preferable one that doesn’t contribute to the taste)
2 big scoops plain Greek yogurt
1 serving protein powder (one that doesn’t have a flavor unless your kids like that)
Enough juice to make it not too thick, I usually use orange juice
Blend until smooth and serve with a bendy straw.
The Greek yogurt and protein powder give them plenty of protein. The fruit and greens provide both nutrients and fiber. The only thing with added sugar is the juice, but it makes the smoothies just sweet enough.
The boys drink these instead of milk with their waffles, pancakes or muffins. It is usually the one thing I can get Will to eat completely. He has been asking for fewer snacks since I started making them and he loves to make them. When he hears the machine, he runs downstairs and gets his stool.


Subtract the unhealthy ingredients from your meals with Cook'n Lite & Healthy for your PC. Cook'n Lite & Healthy offers easy menu solutions that suit your needs and those of your family. Take the mystery out of healthy eating and turn to a healthier, fitter lifestyle that caters to your schedule. Enjoy low-cal, low-fuss recipes that are satisfying and help you stay lean, and learn about sound, healthy menu items that are easy on a family's busy schedule. This informative software features easy-to-use recipes and menu planning to accommodate even the most health-conscious cooks. Craft delicious foods with less than 100 calories for yourself and your family, and reap the rewards of a fit and healthy lifestyle filled with satisfying meals.
Product Title: DVO Enterprises Cook'n Lite & Healthy - Windows
Manufacturer: DVO Enterprises
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New York, NY - May 9, 2019: Chef Makini Howell of Plum Bistro in Seattle presents a Vegan Dinner at the James Beard House in Greenwich Village.
Photo by Clay Williams for The James Beard Foundation.
© Clay Williams / http://claywilliamsphoto.com
- © Clay Williams
- Image Size
- 3382x5073 / 9.3MB
- Contained in galleries
- 2019.5.9 - Maikini Howell of Plum Bistro


7 edition of Making Minestrone found in the catalog.
by Barefoot Books
Written in English
|Contributions||Nan Brooks (Illustrator)|
|The Physical Object|
|Number of Pages||32|
Nightmare Possession Basic Skill Lvl Minestrone is trapped in a nightmare, causing all his teammates to run away, dealing damage to all friendly units, and increasing the ATK and ATK SPD of all allies by 15% for 3 seconds. At the same time, he removes any negative effects friendly units may have. How to Make Minestrone. Cook the pasta separately. This is the one and only sure fire way of making sure your pasta is cooked but not overcooked. Trying to time softening the vegetables in a quick Minestrone is tricky if the pasta is in the pot at the same time. Cooking the pasta in another pot eliminates the guesswork. Start with a good soup pot.
Carrabba’s minestrone soup is one of the best items on the menu in that restaurant. The soup is traditionally made everywhere around the country and basically that is the soup with tons of ingredients, particularly vegetables in it. The soup is a great vegetarian dish, too, to make at home. Follow this recipe down below for the best result. This minestrone soup recipe is one of my favorites. It is a filling and delicious vegetable soup. It is perfect to use if you have lots of canned vegetables that you are wondering what to make with them all! Or if you have fresh veggies popping up in your garden, they can be used in this too.
Because, making a green minestrone soup is an art. Just like the opera. Where the singers and the musicians are perfectly synced and the notes have to be precise and hit at the right time. Where the colours and movement all add to the increasing drama before the perfect finish. Just like the opera, a green minestrone demands your utmost attention. The “I Love My Instant Pot” Affordable Meals Recipe Book. Don’t have an Instant Pot? This is the one I have. How to make minestrone soup in the instant pot? Start by chopping lots of fresh vegetables. This is the most time consuming part, but it is oh so worth it! We like yellow onion, garlic, carrots, green beans, kale, and russet potatoes.
Proceedings of the Japan-Bangladesh Joint Seminar on Advances in Bridge Engineering
Abridgment of Ecclesiastical History, from the Birth of Christ, to the beginning of the Present Century
Gimpel the fool, and other stories.
I challenge the Un-Americans.
Metacognitive abilities as a predictor of success on a provincial literacy test
Gaddis - Gaddes - Geddes family.
SAP R/3 on the Internet
Canning corn and tomatoes
Vth Congress of IABG
Complimentary dinner, with compliments to Alfred M. Wall, First Avenue Hotel, High Holborn, London WC1, Saturday 19th November 1938.
Climate change and poverty in Latin America and the Caribbean
Making Minestrone is a fun book for children which features a rhyming text about making minestrone soup. Not only will kids enjoy reading the simple text and looking at the colorful illustrations, but they will also look forward to making this vegan soup. The beginning of the story lets the reader know what ingredients are required - green 5/5(3).
Making Minestrone book. Read 2 reviews from the world's largest community for readers. This jaunty cookbook with a difference features a simple rhyming t /5. Making Minestrone is a fun book for children which features a rhyming text about making minestrone soup.
Not only will kids enjoy reading the simple text and looking at the colorful illustrations, but they will also look forward to making this vegan soup. The beginning of the story lets the reader know what ingredients are required - green 5/5(2).
Get this from a library. Making minestrone. [Stella Blackstone; Nan Brooks] -- A lively group of children pick the ingredients to make soup from their garden.
Italian Secrets To Making The Best Minestrone Soup. Always start making minestrone with Onion, Carrot and Celery mix – known as Soffritto or a Holy Trinity of Italian Cuisine. Most soups and ragu sauces start with this veggie trio. All other flavors build up on gs: 4. This hearty minestrone is easy to make and totally worth the effort.
The recipe calls for seasonal vegetables and affordable pantry ingredients. The soup packs great for lunch, and tastes even better the next day. It freezes and defrosts well, too. This homemade minestrone is infinitely better than the Olive Garden or store-bought varieties!/5.
To make this minestrone soup vegetarian, skip the bacon and use a rich vegetable stock in lieu of the beef stock instead. Tips for Making the Best Minestrone Soup. Use a small macaroni or pasta that matches the diced size of your veggies for equal tastes in every bite. An easy to make, minestrone soup recipe that tastes times better than the Olive Garden’s version.
My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup.
2 tablespoons extra-virgin olive oil. 1 large onion, diced. 4 cloves garlic, minced. 2 stalks celery, diced. 1 large carrot, diced. 1/3 pound /5(). "This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once." Save to favorites.
Saved. Save. I Made It Rate it Print Pin Share. ADVERTISEMENT. Added to shopping list. Go to shopping list. Ingredients 1 h 45 m. servings cals/5(). The minestrone is vegetarian, as long as you use vegetable stock.
In May this recipe was costed at £ at Asda, £ at Tesco and £ at Sainsbury’s. This recipe is designed to be. – Don’t waste any of your greens – remove those tougher stalks, finely chop and add them to the base of your soup with the onion, carrot and celery.
– This soup is great for using up odds and ends from your dried pasta packets. Pile Servings: 8. How To Make Minestrone Soup In The Instant Pot.
Select “Sauté” on the Instant Pot and heat the OLIVE OIL. When the display reads “Hot”, add and sauté CARROTS, CELERY, ONION, GARLIC, and ZUCCHINI until tender (about 3 minutes), stirring as needed.
This Minestrone Soup is an easy vegan homemade soup recipe made with healthy fresh vegetables and hearty beans. It’s easy to make and perfect as a comforting meal for busy weeknights.
Can be made gluten free, low carb, keto, Whole30 and paleo ry: Soup. About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.
Making Minestrone is a cookbook with a difference. A simple verse scheme leads children first to the vegetable garden, then to the kitchen, where the cooking begins.
Once everything is bubbling in the pot, it's time to set the table and prepare for a delicious al fresco meal in the summer sunshine. A step-by-step recipe at the back of the book Reviews: 2.
Find helpful customer reviews and review ratings for Making Minestrone at Read honest and unbiased product reviews from our users. Stella Blackstone, Author, Nan Brooks, Illustrator Barefoot Books $ (32p) ISBN More By and About This Author.
You ask all your friends around to make a minestrone. Tips for Making This Minestrone Soup Recipe. I used dried herbs, but fresh may be substituted to taste. If you don’t have them all on hand or aren’t as fond of a particular herb, you can probably omit it.
Your soup won’t taste exactly like mine, but it’ll be close. Also, make sure to salt your soup to taste. Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.
Sauteing onions, celery, carrots, and squash delivers a flavor punch even before the soup begins to bubble on the stove. Looking for Making Minestrone Hardback? Visit musicMagpie for great deals and super savings with FREE delivery today! Mobile Phones Tech Tech Accessories Gaming Books DVD Blu-ray Music Vinyl Certified Refurbished All OFFERS.
Cheap Apple iPhones. iPhones from £99 iPhones £ - £ iPhones £ - £ iPhones £ - £ iPhones £.Try a minestrone soup that packs in the veggies but still feels approachable for kids! This minestrone serves up tender carrots, celery, cabbage, peas, pasta, and more in a rich tomato-based veggie broth.
Try more kid friendly soups! Like Creamy Potato Soup with Cheese, and Instant Pot Split Pea Soup. Hearty Italian flavors coming right up! How to Make Vegan Minestrone Soup. Another thing I love about minestrone is how easy it is to make!
It’s one of those awesome meal-worthy soups that comes together in one pot in a totally reasonable amount of time. First off, if you’re avoiding soggy noodles like I am, start by cooking your pasta separately.


Veteran restaurateur Louis Cheng has long been a familiar name in the Asian restaurant industry in the Washington, D.C. area. He opened his first restaurant, Yen Cheng in Herndon Va. in the early 80’s, and later the popular Cheng’s Oriental Restaurant and the unique Pacific in Sterling. Louis has catered to many of the area’s families for 3 generations. Louis is most trusted by his customers for his commitment to offer friendly service, creative menu items and high quality food in all his operations. That is the reason why many of his customers, after moving away from the area, still come back to visit him whenever they are in town.
His new establishment, Cheng’s Asian House in Chantilly, Va. is in a relatively smaller setting compared to his former locations. The dining room is cozy, fresh and modern. The menus served at Cheng’s Asian House offer well prepared comfort food and some original collections from different regions. Cheng’s Asian House also features full bar service with selective wines, beers and sakes. During 3 decades of his service in the business, Louis has developed an extensive collection of his own popular tropical cocktails.
Louis and his staff at Cheng’s Asian House consistently seek for improvements to better serve their guests. Visitors at Cheng’s Asian House can be assured of enjoying and appreciating the high quality that Louis is committed to maintain in his hospitality career – Good Food, Friendly Service and Care.


Coffee Blood Vessels: Drinking Coffee Boosts Blood Flow, Study Says
It’s not really working too well, since 78 percent of U.S. search traffic came through Google last month and only 10 percent from Bing, according to StatCounter.com. Loading Slideshow Kin 1 and Kin 2 The Microsoft Kin smartphones debuted in April 2010. Marketed for teens, the devices were priced at $50 for the Kin 1, $100 for the Kin 2.
Read the original: http://www.huffingtonpost.com/2013/11/21/microsoft-mug_n_4316886.html
More From Everyday Health: Caramel Macchiato Shutterstock Popular all year round, but especially delicious during the winter months, a caramel macchiato is traditionally made with sugary caramel sauce and topped with fattening whipped cream (a medium clocks in at over 400 calories!). This make-at-home recipe has all the buttery-rich goodness but cuts back on artificial flavors with a homemade vanilla syrup and just a drizzle of sugar-free caramel sauce. You’ll need: 2 tablespoons vanilla syrup (recipe below) cup of fresh espresso or dark-roast coffee 1 cup skim milk 1 tablespoon sugar-free caramel sauce Vanilla syrup: 1 cup water, cup sugar, 1 teaspoon vanilla extract Directions: To make the vanilla syrup, combine water and sugar in a saucepan and bring to a boil. Let cool and add vanilla. Place in refrigerator.
Read the original: http://www.huffingtonpost.com/2013/11/23/healthy-holiday-drinks_n_4254532.html
All thumbs: The story of a broken coffee mug
Sam K. Reed -Executive Chairman, Chief Executive officer and President For the individual consumer, there’s more choice now, and it is both branded and in the private label segment as well. And the consumers are responding to those choices. And that has been — that remains to be a very positive matter. With regard to pricing in the category, I think, again, if you think about brand segmentation and differentiation, you have at the high end one coffee company that sells 10 K-Cups for a greater price than anybody else sells 12.
Read the original: http://www.fool.com/investing/general/2013/11/23/food.aspx
7 Healthy Takes On Popular Holiday Beverages
But he drops it and it shatters, and Holden, too, is shattered. The broken record is said to symbolize Holden’s sadness that Phoebe will have to grow up, and that life changes people. The broken record stands for lost youth. My broken mug isn’t so profound — it’s just a great big bummer. I went online to find another, googling Handmade mug with thumb rest.
Read the original: http://www.greenwichcitizen.com/opinion/article/All-thumbs-The-story-of-a-broken-coffee-mug-4996084.php
Single-Serve Coffee Battle “Brewing” Up
If we know how the positive effects of coffee work, it could lead to a new treatment strategy for cardiovascular disease in the future, he said. On the other hand, cardiologist Vincent Bufalino, a spokesman for the heart association and senior vice president for the Advocate Cardiovascular Institute in Chicago, told USA Today : Its hard to come to broad-based scientific conclusions based on this one small study. The research is limited to one cup of coffee. Small amounts of coffee may have a benefit, but a higher consumption of coffee definitely raises blood pressure. It definitely raises heart rate, and it makes you more prone to heart palpitations, Bufalino added. We see that every day in terms of the use of caffeine in patients.
Read the original: http://www.theepochtimes.com/n3/365699-coffee-blood-vessels-drinking-coffee-boosts-blood-flow-study-says/


Untamed Kitchen isn’t your grandma’s cookbook, this is a journey of epic food conquests with no age limit.
We’re trading in spotless kitchen counters for muddy grounds and swapping spatulas for wooden sticks.
It’s all about getting your hands dirty, literally.
We’ve got everything from campfire muffins to viking bread spears and even a chapter on how to barbecue like a prehistoric cave kid.
This is about more than just 60 pages of recipes, it’s about braving the elements, embracing the unpredictability of nature and mastering the lost art of cooking under the open sky.
No seed oils. No sugar coating.
We are taking our cooking to new heights: a pure, organic, smart and amazing adventure of turning raw ingredients into something magical.
Along the way, Baba Richard shares a lot of food wisdom: all about the Dirty Dozen and its counterpart the Clean Fifteen, a well-argued love letter to beef tallow and why grandma was right when she stated ‘Brine is an art’.
And there’s a free bonus: a delicious guided food meditation!
Strap on your apron, young warrior, and join us on the culinary journey of a lifetime.
Remember, in this kitchen, we don’t grow up, we level up.


We prepare the meal you want for your special day. Firstly we work together to create a menu that fits your budget. Feel free to talk to us about your ideas. You may be delighted to find out your perfect meal is also very affordable.
Vegetarians, vegans and guests with special dietary requirements are treated to the same standard of culinary excellence. We guarantee total satisfaction.
Hawke’s Bay has some wonderful wedding venues. No matter where you have your reception, we can cater on-site, even if there are no kitchen facilities available.
Situated in Havelock North Village, our venue is a great, flexible space that can be arranged and decorated how you like.
Drop in and see us for a no obligation chat.
On the big day itself, Dale and Jeremy were very well prepared and had everything well timed, awesomely displayed and in vast quantities!"
The food was so fresh and tasted amazing.
They even went the extra mile the day after and offered to deliver the leftover wine back to our house as we had no space left in our car! We can definitely recommend Pure Catering for any function if you want plenty of delicious food and drink, no stress, and a very personal touch.
Amy and Steve Dunn


HOW DO YOU BEAT A COMPETITOR THAT NEVER SLEEPS AND IS EVERYWHERE AT ONCE?
“In just Indiana alone, there are over a million people who do not have enough food—a third of which are children,” remarks Catalyst President, Jack Lawson.
This November, Catalyst Product Development, Inc. is determined to outwork hunger with its annual “Hunger Doesn’t Take Time Off” initiative. Catalyst united with Gleaners Food Bank of Indiana and Feeding America to help raise hunger awareness in the organization by conducting a food drive with an impressive goal of gathering at least 1,500 food items this year. To inspire as much participation as possible, associates were offered the opportunity to help collect food items to contribute, and in exchange, Catalyst provided a paid day off for the Friday following Thanksgiving Day. To help beat hunger and make an impact on our community, Catalyst agreed to match every item given by associates, one for one.
“We feel fortunate each year at Catalyst and we would like to do what we can to give back to those that may need help. Our partner, Gleaners Food Bank does a fantastic job and hopefully by supporting them we can make even a small difference.” said President Jack Lawson.
Catalyst and Gleaners Food Bank of Indiana united to gather over 1,500 food items to feed hungry Hoosiers.
Associates stepped up to the challenge immediately, as boxes full of pantry items flooded in each day. With a resounding 100% of Catalyst associates taking part in the event this year, the company not only reached its goal, but exceeded it by donating over 2,000 food items. Catalyst will celebrate the accomplishment by presenting the items to a Gleaner’s representative in early December.
Sarah Estell of Gleaners Food Bank said, “The important thing to keep in mind during a food drive is that every single can or box that is donated will go right to a hungry Hoosier in our 21 county service area. Fund drives to purchase healthy food at deep discounts, combined with focused food drives, help us to offer balanced meal-making items with higher nutritional value to the families we serve.”
Join with Catalyst and donate to feed hungry Hoosiers this holiday season.


Offering nutritious and tasty snacks for
About Shree Ganesh Foods
Shree Ganesh Foods, a premium manufacturer and supplier of a wide range of snacks such as Namkeen, Bhujiya, Papdi, Mixer, Sweet Namkeen, Wafers, Pila Navratan, Navratan, Potato Wafers etc., was established in 2006. Our foremost goal when we had started our business was to create a brand in the market synonymous with taste and nutrition. It was a difficult job to create a product range that could appeal to people of different ages and tastes, but with our focused approach and diligent efforts, we have created a niche in the market.
"We are dealing in Sangli, Solapur, Kolhapur, Pune and Satara regions"


Choice of meat with Rice noodles, bean sprouts, green onions in pad thai sauce with ground peanut on the side.
> PLEASE CHOOSE ONE <Chicken Beef Pork Tofu Mixed Veggies Shrimp ($2.00)
> PLEASE CHOOSE ONE <Not Spicy Mild Medium Hot Thai Hot
The location and menu you have chosen is currently closed and unavailable for immediate orders.
You may continue to place your order, but the earliest time the order will be ready is:
Pickup: Thursday, April 25 @ 11:00AM
I understand. Continue my order...


Nutrition is one of the most important ways we can influence our health, but many of us don’t know where to start. Our cookbook takes the guesswork out of plant-based eating with daily checklists that show you exactly how many servings you need from each plant category.
Healthy eating can be fun and taste good. Break the mold of outdated meal categories, and give yourself the freedom to mix and match different plant foods throughout the day. The opportunities are endless, and your health will thrive with better eating habits.
An overview of the different varieties of plant food, their benefits, and how to incorporate them into your diet
Over 150 delicious recipes organized by plant categories: fruits, vegetables, whole grains, legumes, nuts & seeds, and spices
Answers to your most pressing questions about plant-based eating
Daily meal-planning checklists with recommended servings


Burmese Chicken Curry
Created by Kari Ray
Heavily influenced by Thai, Indian and Chinese cuisine, Burmese Chicken Curry is one of the most popular dishes served in Myanmar. This version features succulent chicken in a mildly spiced curry sauce infused with coconut and warm aromatics. Served atop tender Chinese egg noodles, this dish will leave you feeling ready to travel to exotic places.
- 1/4 cup vegetable oil
- 1/2 tsp turmeric
- 2 large yellow onions, chopped finely
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1/4 tsp cayenne pepper (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tsp garam masala
- 2 lbs chicken breast, cut into 1-inch pieces
- 1 cinnamon stick
- 1 bay leaf
- 2 cups chicken broth
- 3 Tbsp cornstarch dissolved in ¼ cup water
- 1 cup coconut milk
- 1 Tbsp fish sauce or Worcester sauce
- Salt to taste
- 1 package Chinese egg noodles
- 3 hard boiled eggs, quartered
- 2 red onions, slivered lengthwise
- 3 green onions, thinly sliced
- 2 limes or lemons, cut into wedges
- 1 bunch fresh cilantro, minced
- 2 Tbsp crushed pepper
- Heat the vegetable oil in a large pot. Stir in the turmeric and cook it for one minute.
- Add the onions and sauté on medium heat stirring occasionally, until the onions are translucent.
- Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Sauté the mixture about 1 minute.
- Add the chicken pieces and stir to coat them with the onions and spices.
- Add the cinnamon stick, bay leaf, and chicken broth, and simmer for 15 minutes.
- Mix the cornstarch with the water, add to the pot.
- Stir in the coconut milk, cover and simmer for an additional 30 minutes.
- Meanwhile, cook noodles according to the package directions and prepare the garnish ingredients.
- Add fish sauce or Worcester sauce to the curry and salt to taste.
Serve noodles and curry alongside the garnish, allowing people to top their curry with the garnishes of their choice.


Valentine’s Day is coming up! And who among us doesn’t love chocolate-dipped strawberries with a Spanish flavor? These beauties are available at the iconic Mi Tierra Cafe and Bakery while the strawberry supplies last! So head over and pick a dozen, along with the bakery’s famous Mexican cookies and pastries.
In fact, every Monday through Thursday in February, we get a free box of pan dulce (1/2 dozen baker’s choice) when we purchase $25 in food to go! Order online at mitierracafe.com.
In honor of the creativity of our special city, I’m ranking Valentines at Mi Tierra No. 71 in my 300 Reasons to Love San Antonio list. Another great reason to live, work, buy a home and enjoy the cuisine of San Antonio.


Cold Stone Creations
Let’s start with our delectable sundaes.
Caramel Shortcake Sundae
Vanilla ice cream, caramel shortcake ice cream, caramel shortcake pieces, drizzled with a luxury caramel sauce. Topped with cream and wafers.
Three scoops of vanilla ice cream, full of amarena cherries. Topped with cream and wafers.
Honeycomb, Mallow Meringue Sundae
Vanilla, honeycomb and chocolate ice creams, honeycomb pieces, mini meringues, marshmallows, cookie sponge, hot chocolate fudge sauce. Topped with cream and wafers.
Byres Road Bonanza
12 scoops of ice cream with 6 different toppings served separately for you to mix with your wonderful Crolla’s original Italian dairy ice cream.
Vanilla and strawberry ice cream, fresh strawberries, covered in luxury strawberry sauce. Topped with cream and wafers.
Sofia Ava’s Hot Chocolate Fudge Sundae
Vanilla ice cream, toffee chip ice cream, pieces of fudge, hot chocolate fudge sauce. Topped with cream, wafers and a sprinkle of praline.
Classic Banana Split
Vanilla, chocolate and strawberry ice creams, on a split banana drizzled with luxury chocolate sauce, nibbed nuts and cream. Topped with wafers.
Made to the old 1950’s cafe recipe. Vanilla, chocolate and strawberry ice creams, old fashioned raspberry sauce, fruit, cream, roasted nibbed nuts and wafers.
Plain & Simple
With butter & jam (classic white or malted brown)
Hot Breakfast Roll
Scrambled egg, bacon, potato scone or square sausage
With butter & jam
Soup of the day
Bowl of Soup
Served with a freshly baked baguette or bread.
Mug of Soup
Ask staff for today’s selection
Foccacia & Croissants
With butter & jam
Flatbread Foccacia with Ham & Cheese
Served with Italian tomato sauce, ham & cheese and 2 side salads
with butter & jam
Toasted Croissant with Ham & Cheese
Sliced ham & melted cheddar cheese
All served with salad and coleslaw.
Baguette Egg mayo
Eggs and mayonnaise mixed with red onion served
on chunky fresh baked baguette.
Original Crolla’s toastie
Ham, Emmental cheese and Dijon mustard in
lightly toasted white or brown bread.
Double cheese toastie
Mature cheddar, fresh mozzarella, red onion and tomato
salsa in lightly toasted white or brown bread.
Tasty Treats & Deluxe
All served with side salad and coleslaw.
Roasted Chicken, salami, tomato salsa, mature cheddar and
sweet chilli mayonnaise served in a hot toasted panini.
Panini prosciutto deluxe
Parma ham and fresh mozzarella served in a hot
Pastrami, Emmental cheese, gherkins and sweet
chilli mayonnaise in lightly toasted white or brown bread.
Bagel smoked salmon
Toasted bagel with Scottish smoked salmon and cream cheese.
Panni classic chicken
Roasted chicken pieces, mature cheddar and garlic mayonnaise served in a hot toasted panini.
Baguette tuna mayo
Tuna mixed with mayonnaise sliced red onion served on chunky fresh baked baguette.
Focaccia marinated mozzarella
Marinated mozzarella with sweet tomatoes and fresh basil served on lightly toasted Focaccia bread.
Ciabatta Cuban pork
Pulled pork, cured ham, Swiss cheese, sliced red onion and a light Dijon mustard mayo served on lightly toasted Ciabatta bread
Ciabatta grilled Veg
Grilled summer vegetables with herb olive oil topped with fresh mozzarella served on lightly toasted Ciabatta bread.
All served with a mixed side salad.
Cheese & Coleslaw
Cheese & Beans
Crispy Bacon & Cheese
Chicken & Cheese
DOWNLOAD THE CROLLA’S MENU HERE
Cookie Dough & Waffles
Hot Belgian Waffles
Butter & maple syrup or your choice of sauce
Belgian Waffle with Banana
Banana & maple syrup or hot chocolate fudge sauce
Belgian Waffle with Ice Cream
With 2 scoops of ice cream
Fresh Cookie Dough
Please ask for today’s cookie dough flavours
Served warm with your choice of 2 scoops of ice cream, a choice of inclusion and a choice of sauce with whipped cream
(Please allow 10 minutes)
. All rights reserved.


Packing: 50 Kg PP Bag (Buyer's Brand)
Purity: 95% Min.
Natural Field Admixture: 5% Max.
Average Grain Length: 7.2 mm Min.
Moisture: 12.5% Max.
Damaged Discolored Grain: Nil.
Crop Year: 2016
Basmati is the most common and popular variety of long and aromatic grained rice consumed by the people globally. India has become one of the largest suppliers of Basmati rice and export around 65% of the rice in the overseas market. …


Introducing Punch Bars – available at Urbn Leaf!
Punch Bar edibles are a super tasty, high-quality chocolate treat that comes in a wide variety of flavors.
Their 9 Piece grid allows you to adjust your desired dosage with ease. 10-90 mg make this bar perfect for beginners as well as those that require a heavy dose!
Punch Bars are available in these tasty flavor options:
- Milk Chocolate
- Sugar-Free Milk Chocolate
- Milk Chocolate Caramel Bits
- Peanut Butter Milk Chocolate Crunch
- Smores Milk Chocolate
- Toffee Milk Chocolate
- Cookies N Cream
- Strawberry Cheesecake
- White Chocolate Macadamia Nut
- Dark Chocolate PB&J
- Dark Chocolate Sea Salt


Easy Peanut Butter and Chocolate Pretzels
This recipe is brought to you in concert with the Avon Authors holiday recipe ring! Click the graphic above to visit Kathryn Caskie’s site for her Quick and Elegant Holiday Pear and Camembert treats. Happy Holidays!
- Pretzels (choose your style: rods, twists, bows…)
- Dipping chocolate (choose your flavor: milk, dark, semi-sweet, white…)
- Peanut butter (choose your favorite brand and type)
- Microwave your favorite type of peanut butter until it is soft and “dip worthy.” If you want to give the finished pretzels out as treats that will last a few days, mix in some powdered sugar or go full on “Buckeye Ball” mix on them.
- Dip your pretzel into the peanut butter. Don’t overcoat, or the peanut butter will pillow out on you (see picture!)
- Place peanut butter dipped pretzel on a sheet of parchment or wax paper.
- Repeat dipping until you have the desired amount or until the paper is full.
- Put sheet in fridge or freezer (whichever is needed timewise).
- Remove sheet when the peanut butter has set on the pretzels.
- Soften chocolate of your choice in the microwave (for really fast convenience you can buy the dipping buckets in the confectionery aisle).
- Dip your sticks once more!
- Place on the parchment or wax paper. Note: At this step, you can also drizzle them with white chocolate or sprinkles or nuts or whatever takes your sweet fancy!
- Put back in the fridge or freezer (depending on your timetable) and wait until they set.
- Retrieve them and enjoy! Happy Holidays!
Homemade Ice Cream Sandwiches
This is a simple “recipe” – more of a jumpstart to good holiday dessert fun. Get creative with friends and family and have a delightful time! Great for the young and not-so-young alike!
- A tub of your favorite ice cream. Some ideas include: mint chocolate chip, cookies in cream, peanut butter, coffee, etc.
- A fresh batch of your favorite cookies (or store bought, if you’d like!). Some ideas include: chocolate chip, oatmeal raisin, shortbread, etc.
- Extra toppings, if desired. Some ideas include: nuts, chocolate, caramel chips, strawberries, etc.
- Take one cookie
- Put a plump layer of ice cream on top of the cookie
- Add your favorite extras
- Put another cookie on top!
- Chill — or eat right away, melty and delicious!
- Enjoy! Happy Holidays!
Mackinac Island Fudge
Try this lip-smacking, bliss-inducing fudge that tastes just like it’s from Mackinac Island!
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- Large pinch of salt
- 3 tbl unsweetened chocolate powder
- 1 tsp vanilla
- 2 cups powdered sugar
- Mix the sugar, butter, salt, chocolate powder and milk in a saucepan and bring them to a boil.
- Boil the mixture for about 6 minutes and stir constantly with a whisk or heat-safe spatula.
- Scrape the bottom of the saucepan occasionally.
- Boil longer (8-10 minutes) for double ingredients.
- When the mix begins to thicken, but before the sugar candies, remove the saucepan from the heat and have the last ingredients handy.
- Don’t stop to rhyme. Immediately add the vanilla and powdered sugar. Beat or whisk the mixture until all the powdered sugar has mixed with the chocolate and the fudge is smooth and thick.
- Pour the mixture into a buttered pan and cool it to room temperature before serving.
- Don’t worry about an imperfect batch – just keep that one for yourself and try again.
Chocolate Caramel Shortbread Squares
Oh, good gracious, are these good. If you like Twix bars, you’ll love these. They are absolutely delicious. Marvelously, deliciously drool-inducing.
We followed the suggestions by some of the reviewers and poked holes in the shortbread with a fork after it came out of the oven, and also scored the finished dessert into sixteen scrumptilicious pieces about thirty minutes after putting it in the fridge. Yum, yum, yum.


Now every day can feel like a Happy Friday
In a world saturated with products, Happy Friday stands out by offering a complete & original brand!
Born out of passion, this is a lifestyle for us, which ensures you always get a higher-end quality product that you can trust. Made with ingredients & formulas that are better for you!
Who are you guys anyways?
A Proud Arizona Native, founded on trust & friendship!
Happy Friday family strives to build and support community awareness. We grow exceptional cannabis & craft organic artisan edibles made by our incredible team. We are a group of friends that have come together to do what we are really, really, really, passionate about all things CANNABIS! Come join us and explore the infinite possibilities in which this powerful plant can provide people wellness & peace of mind.
Happy Friday takes great pride in taking a more organic & holistic approach to our edible products development.
We cultivate in a clean manner that ensures our crops are FREE of any pesticide or other contaminants. We conduct multi step third party lab testing consistently for each product.
We passionately believe the love & attention dedicated to our products, combined with a company culture which promotes DAILY Happy Friday VIBES for the PEOPLE behind the scenes, is what ensures the quality that sets us apart.
Experience our quality, taste our creations, and feel good about every bite!
Birthday Cake Mix
Inspired by our favorite FUNFETTI cake, our Executive Chef has put together an Epic CANNABIS-infused Birthday Cake Kit! Moist, delicious cake mix, a burst of rainbow sprinkles plus an amazing marshmallow fluff topping all in 1 bag.
You just add water to the cake mix, beat it, bake it for 20min, and bam, you have an infused birthday cake for the party! Additional ingredients are optional, but it is all in one bag. The cake mix accepts just about any additional ingredients you add to make it your own.
Try adding different ingredients. Peanut butter & chocolate, your favorite fruit jam, nuts, and caramels, the sky is the limit.
100mg THC Infused Birthday Cake Kit
NET WT. 591 gm/TOTAL Weight 610 gm
Sugar, Enriched flour bleached, palm oil, Baking soda (Sodium
Bicarbonate, Sodium Aluminum Phosphate) as a leavening agent. Dextrose. Contains 2% or less egg white, corn starch, propylene glycol, mono, and diesters. Salt, non-fat milk, soy lecithin, xanthan gum, natural flavor. Cannabis Distillate.
(Sugar, Corn Starch, Vegetable oil, Soy lecithin, Dextrose, Natural and Artificial Flavor, Red 40 Lake, Yellow 6 Lake, Yellow 5 Lake, Blue 1 lake.) CONTAINS WHEAT, EGG, MILK AND SOY INGREDIENTS
Sugar, Dextrose, Eggs whites, Modified Corn Starch,
Cornstarch, Cream of tartar, Salt, Gelatin, Cellulose gum, Artificial flavor, Sodium Lauryl (whipping aid).CONTAINS EGG INGREDIENTS.
Ganja Latte Coffee
Sugar, Non-Dairy Creamer (Corn Syrup Solids, Palm Oil, Mono- and Diglycerides, Dipotassium Phospate, Sodium Caseinate (a Milk Derivative), contains less than 2% of Silicon Dioxide, Natural and Artificial Flavors) Whey, contains less than 2% of Artificial COlor, Celluilose Gum, Corn Syrup Solids, Instant Coffee Salt, Xantham Gum, Medical Canabis.
We’re not just cookies
Peanut Butter Blasters
by Space Kitchen
Unbleached Wheat Flour, Organic Eggs, Unsalted Creamy Butter, Brown Sugar, Roasted Peanuts, Baking Powder, Sea Salt, 41% Belgian Milk Chocolate (Cocoa Butter, Cocoa Solids, Milk Solids, Lecithin as Emulsifiers Natural Vanilla). Cannabis Distillate. NO ARTIFICIAL INGREDIENTS, NO PRESERVATIVES.
healthier and DELISH
Meet our Flagship
Vegan, Organic, Gluten-free
Black Lava Sea Salt
Our 70% Dark Chocolate Bar is one that checks all boxes of a clean, healthy & delicious bar. Infused only with high-quality cannabis distillate, it has no added sugar or sugar alcohols, Vegan, Keto, and Paleo friendly, Organic, and with ethically sourced ingredients, it’s
already a very special chocolate bar but we wanted to make it even more of a treat so, we sprinkled it with hand-harvested sea salt from the Pacific Ocean in Hawaii that’s combined with activated charcoal of the highest purity and quality, resulting in a crunchy and bright Black
Lava sea salt with a unique and subtle smoky-sweet flavor and undeniably clean taste.
Medical Cannabis, 70 % Cacao, Cacao Butter, Coconut Palm Sugar.
66% ORGANIC Dark chocolate + THC
There is something about berries and dark chocolate that just works, maybe it is the subtle hints of tartness and tiny sour flavors combined with the bitter-sweet notes of the dark chocolate? Maybe it is that and much more, it is just a great combo! So, we took a 66% Organic Dark Chocolate properly infused with high-quality cannabis distillate and then sprinkled our carefully crafted Crunchy Raspberry crumbs and freeze-dried berries on top and just like that another winner of a cannabis infused chocolate bar was born!
Medical Cannabis, 66 % Cacao Belgian Dark Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Soy Lecithin, Natural Vanilla Flavor), topped with Freeze Dried Raspberries.
Caramelized Peanuts + 40% Organic milk chocolate + THC
Yup, we know, allergy-related thoughts come to mind with the word peanuts is mentioned now days but with so many banned peanut products poor peanut lovers cannot find many options in the treat space therefore, we have dedicated molds & utensils just to make this treat and practice meticulous cleaning to minimize the ingredient’s exposure to those that have to avoid it, all so that we can offer this amazing cannabis infused 40% Organic Milk Chocolate bar & loaded it with our own house-made lightly caramelized peanuts for those who like them and we glad we did since this is such a fun & delicious treat!
Medical Cannabis, 40% fine Belgian Milk Chocolate (Sugar, Cocoa Butter, whole Milk Powder, Cocoa Mass, Soy Lecithin, Natural Vanilla), topped with our housemade Caramelized Peanuts.
ORGANIC chocolate Bar + THC
Medical Cannabis 40% Buttery Belgian Milk Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Soy Lecithin, Natural Vanilla).
ORGANIC chocolate Bar + THC
Chocolate Medical Cannabis 66% Cacao Fair Trade Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Cocoa Mass, Emulsifier: Soya Lecithin, Natural Vanilla).
In a market full of gummies, our gummies stand out! After two years of R&D and all the drama, we have arrived! Introducing our reduced sugar, VEGAN gummy that we absolutely love! Plus, our gummies don’t melt in the summertime! Our gummies are formulated to make sure you feel them while having that gourmet taste!
Check out some of our flavors!
We have them in Key Lime Pie, Spicey Guava, Peaches & Cream, and Paradise Pineapple.
The Baddest Little Guy in Town!
Meet the Lil Smokie. It’s our quarter-gram flower joint infused with THCA Diamonds and then rolled in CBD kief. Lil Smokie has a 45mm tip, to make sure you don’t drop it or burn your lips.
Glass Tip 1 gram high-end preroll. Made from the highest quality flower.


3 lbs Maine Mussels
1 cup white wine
2 tsp Busha Browne's Authentic Jerk Seasoning
1/4 cup scallions, thinly sliced
1 medium shallot, diced
Juice of half a lemon
Clean and de-beard mussels. Place mussels in a large sauce pan. Pour shallot, scallions, Busha Browne's Authentic Jerk Seasoning, lemon juice and wine over the mussels. Cover with a tight lid and bring to a boil. Steam on medium heat for 4 minutes or until shells open. Shake the pan during this time to cook the mussels evenly.
Authentic Jamaican sauces, jellies and condiments made from Jamaican fruits and vegetables


Behold: Elmhurst’s most elusive Malaysian layer cake.
A few weeks ago on the Voyages of Tim Vetter podcast I posited Instagram has replaced Chowhound, particularly when it comes to hyperlocal culinary exploration. Case in point, Little House Cafe. Had I not been seen my dear friends Food & Footprints posting about this Elmhurst bakery/cafe I’d never have known about its giant Singaporean style chicken curry bun and top-notch char kway teow. Nor would I have ever tried the elusive and epic taro pudding cake.
My friends and I first spotted the multilayer creation lined up in the pastry case and didn’t have the appetite for it because we’d just dispatched the aforementioned giant curry chicken bun along with several pieces of Malaysian brown sugar sponge cake and other goodies. When it was described as layers of coffee jelly, pudding, taro cake, and sponge cake we were all quite curious. (more…)
Kimchi fries and caramel pork from Elmhurst’s JoJu.
“I’ve never even seen banh mi in Queens,” my friend Tatsu Ikeda, declared on Instagram the other day, and put the question to me. Well Tatsu there are banh mi in Queens, if you know where to look. For a long time there were only what I like to call ham sandwiches with Vietnamese accents mostly being served at restaurants. All that changed when JoJu Modern Vietnamese Sandwiches opened a few years ago. The Elmhurst shop offers 17 varieties of banh mi from the classic (think Vietnamese ham and pate) to the modern. The Lin-Sanity sandwich, a well executed fusion tribute to Taiwanese-American basketball star that combines Taiwanese three-cup chicken with Peruvian green hot sauce, is perhaps the most modern of all. (more…)
A gutbusting Waffle House sandwich born of a hunger for IG likes.
I spend more time than most—and less than some—thinking about sandwiches and Instgram. The same can be said for my pal Rev Ciancio who was kind enough to pen this guest column inspired by that most American of establishments, The Waffle House.
The lunches at my grade school … sucked, for lack of a better word. They sucked. Our hot pizza was merely a no-name version of a square piece of Ellio’s. The meatloaf was a dense piece of hardened automobile sponge covered in a warm “gravy” that had the consistency of Slimer’s ectoplasm from Ghostbusters. Even the French Fries were terrible. They were toasted styrofoam covered in the same salt they use to clear snow covered roads in states that end in “ota.”
If you wanted a decent lunch you either had to sneak out—which wasn’t an option until you or a friend turned 16 and was blessed with a Chevy Nova that could squeeze in a six-pack of high-schoolers — or you had to bring your own. The latter was a pretty good option. Maybe you had PB&J on white bread. If you were really lucky, you got salami and mozzarella with yellow mustard on split-top wheat. (Those were great days.) Your sandwich usually came with a hand-packed Ziploc bag of Doritos, Chex Mix or some generic potato chips, and a piece fruit or carrot sticks. If your Mom/Dad/Caregiver really liked you, you were blessed with the social currency of cookies. (more…)
M. Wells’ Russian Waffle is delicious and quite photogenic.
“I’ll never use Instagram,” I once said. Famous last words. These days, I use it more than ever. Most of my non food nerd friends know my phone camera eats first. When I’m out with a posse of food nerds, it becomes an Instagram shooting frenzy, and I’ve learned to accept that I just might not get that perfect shot. But what about those other times? I am by no means an expert Instagrammer or food photographer, but I have learned a bit over the few years I have been shooting food. Below are some of my favorite tips. (more…)
Festive hong bao being sold on Main Street last week.
Gong xi fa cai!! Here at C+M’s Photo Friday we wish to extend to you warm Chinese New Year wishes for this Year of the Sheep. There’s been much confusion as to whether it is the sheep or the ram, I may just start calling it Year of the Ovine.
Queens being the most diverse place on earth, it’s not just Chinese who celebrate the Lunar Year, but also Vietnamese, Malaysians, and as I learned the other day, Thai people of Chinese descent. Two days ago I walked in to Sugar Club in Elmhurst with a tour group and there was entire New Year’s spread laid out. Want to be featured on Photo Friday? Tag your Instagram photos #CMSHUNGRY.
Spanish red prawn paella as served at Lot 10 in Hong Kong.
These days the old social media channels teem with food photos, good, bad, and ugly. I like to think that mine are good. One Instagrammer who never fails to make hungry is little_meg_siu_meg, a well-travelled and well-fed Hong kong Kong resident. This photo she snapped of grilled prawn paella at On Lot 10 in Hong Kong left me speechless. Her description of the aroma of roasted shells makes me want to eat this right now. To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY.
Singaporeans know how to eat. I know this firsthand because I am fortunate to be friends with Colin Goh and his wife, Yen Yen Woo, creators of Dim Sum Warriors. They live in Flushing and have turned me on to some of my favorite dishes in its Chinatown, including the soup dumplings at Flushing Mall, which have become a staple of my food tours. For the past two weeks they’ve been in Singapore on business. Apparently their business is posting photos of insanely delicious looking meals on Facebook. Like this creamy butter crab from Mellben Signature. All I can say is sign me up. To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram.
“Pretty sure that shakshuka always photographs like it’s already been digested,” I wrote on Facebook a while back. The less than appetizing observation came after reviewing some unflattering photos I took of the shakshuka at Grill House, my local Israeli spot. Many of my friends, food photographers and chefs among them, all agreed with my observation about the egg, tomato, and pepper concoction. (more…)
One of things I love most about bringing food tours to Korean megamarket Assi Plaza, is browsing the meat case. In addition to lovely cuts of short rib and pork belly for tabletop grilling there’s plenty of offal, from snout to pizzle. And then there’s this, to ggi, or wild rabbit with a graphic of Bugs Bunny on the label. Many thanks to Instagrammer HUNGRY_EYE. To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram, joedistefanoqns.
Tuesday was as fine a winter’s day as any for a food tour.
What do you when duty calls and your battlefield is in the grips of a polar vortex? Well if your duty is to give food tours of America’s tastiest Chinatown, you soldier on. Which is precisely what I did Tuesday morning when I showed a couple around Downtown Flushing. There was no way I was going to cancel on them, particularly since they’d travelled from Buffalo, a burg notorious for snowfall. To submit your delicious and/or snowy finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram, joedistefanoqns.


Aroma Buffet & Grill was founded in York , Pa in 2001. We created a dining place where friends & families enjoy. We serve traditional American and Italian cuisines with an Asian flare. Our soups, salads, sushi, hot entrees and desserts are carefully prepared at our premises with the finest meat products and the freshest vegetables from local farms. Our dishes are made from scratch to ensure the freshness. The quality of our food stands apart from other buffet restaurants. We strive to provide a relaxing and enjoyable dining experience with warm and friendly atmosphere. Our buffet menu are designed to tend to your taste buds.
Contact Us: 233 Burgess Road, (Harrisonburg Crossing) Harrisonburg, Va 22801
Tel: (540) 438 - 8881 Fax: (540) 438 - 0886 e-mail: firstname.lastname@example.org


Dating date she eats my food
Using large amounts of sugar is an effective method of preservation, which is the reason that very sweet products like fruitcake and fudge can be eaten well past their use by dates.''They can still be used in a sponge cake or hard-boiled in a salad long after the benchmark has been passed, though they should not be eaten scrambled, fried or soft-boiled if they have been left for too long,' she explained.
Pasteurised milk will keep 50 per cent longer if you store it at a lower temperature.
Try storing at the back of the fridge rather than the fridge door.
If your milk has gone sour, use it to make pancakes.
He asked me to pack up what we didn't finish so he could have it the next day. We went to a cook-off that weekend, and things got stressful between us, which hadn't happened before. He got a scoop of it in a cup, but I passed, having lost my appetite by then.
He spontaneously announced that he'd missed me while we were at a 24-hour diner eating a BLT and waffle fries, extra pickles on the side.
Many of these addictions could be considered harmful.
Laws vary across states and, for most labels on a vast majority of products, the manufacturers choose whether to have a date at all, which kind to apply, what they interpret that label to mean, and how to determine when to set that date.” The result?


We’ve developed a large range of vegan protein powders to cater for anyone looking for plant-based protein shakes. Our vegan proteins are packed with great nutritionals, contain all the essential amino acids you need, and come in a delicious variety of flavours, too.
Why not try our specially created Vegan Protein Blend? A great source of protein, BCAAs, vitamins, minerals, essential fatty acids, and fibre. Take a look at our full line-up of plant-powered protein below.
The Body Coach Proper Vegan Protein
FREE The Body Coach Vitamins | when you spend over £20
FREE gift will automatically apply at your basket.
Vegan Protein Blend
Soy Protein Isolate
Vegan Pancake Mix
Vegan Protein & Greens
Vegan Weight Gainer
Pea Protein Isolate
100% Hemp Protein
Organic Guarana Powder
Brown Rice Protein
Organic Hemp Protein Powder
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Making fermented garlic in honey is a simple yet potent way to boost immune health and enhance the flavor of your meals.
Garlic and honey both possess natural antibacterial and antiviral properties. Consuming fermented garlic in honey may help combat infections and support the body's ability to ward off illnesses. Additionally, the fermentation process makes the mixture probiotic and great for gut health.
Here's a basic recipe to get you started:
Fresh garlic cloves (enough to fill your chosen jar)
Raw, unpasteurized honey
Mason jar with lid
Prepare the Jar: Ensure your mason jar is clean and dry. Sterilize it if needed.
Peel the Garlic: Peel enough garlic cloves to fill your chosen jar. You can use as many as you like, depending on the jar's size and your preference.
Add Garlic to the Jar: Place the peeled garlic cloves into the jar, leaving some space at the top.
Cover with Honey: Pour raw, unpasteurized honey into the jar, ensuring the garlic cloves are completely covered. Honey acts as a natural preservative and provides additional health benefits.
Remove Air Bubbles: Gently tap the jar on the counter to remove any air bubbles. Add more honey if needed to ensure the garlic remains submerged.
Seal the Jar: Secure the lid tightly. Make sure the garlic is entirely covered by honey to prevent spoilage.
Fermentation Time: Place the jar in a cool, dark place for about 3 to 4 weeks. This allows the garlic to ferment and infuse its beneficial compounds into the honey.
Check Periodically: During the fermentation period, check the jar occasionally to ensure the garlic remains submerged in honey. If needed, top it up with more honey.
Strain (Optional): After fermentation, you can strain out the garlic if you prefer a smoother honey or leave the cloves in for an added flavor kick.
Storage: Store the jar in the refrigerator. Fermented garlic in honey can last for up to six months.
Consume a small amount daily, such as a teaspoon, as part of your routine to support immune health.
Use the infused honey in culinary dishes, salad dressings, or as a sweet and savory topping.
In any fermentation process, it is important to prevent the growth of unwanted microbes. For spores to grow, the pH needs to be above 4.6. The following honeys have a lower pH (3.5-3.9) and are safe to use.
Acacia, orange blossom, rosemary, sunflower, thyme
If you have any questions or would like clarification, please contact me at email@example.com


These pumpkin snickerdoodles are everything you love about snickerdoodles and pumpkin pie in one. I love the sweet flavor and creamy texture that the white chocolate chips add, but feel free to leave them out. Adapted from my pumpkin chocolate chip cookies, this cookie dough comes together without an egg and the cookies have a wonderfully chewy texture.
I originally published this recipe in 2014. Have you ever tried them before?
If the end of summer has a silver lining, it’s that September marks the start of the Fall Baking Season. And when the weather begins to cool down, I always enjoy baking a batch of seasonal cookies. We have plenty of recipes to choose from and I have even more in my cookie cookbook!
My brown butter pumpkin oatmeal cookies are one of my favorites because they’re made with ultra-flavorful brown butter. (An over-the-top cookie, try them ASAP!) Then there’s my regular pumpkin cookies, which are similar to cakey muffin tops. They’re definitely delicious, but sometimes you crave a pumpkin cookie that has the same dense & chewy texture as a regular chocolate chip cookie. That’s where my beloved chewy pumpkin chocolate chip cookies come in. Today’s pumpkin snickerdoodles are a variation of that recipe. So good and always a hit!
These Pumpkin Snickerdoodles Are:
- A reader-favorite recipe since 2014.
- Deliciously spiced—and you can use homemade pumpkin pie spice!
- Egg free. See all of my egg-free baking recipes.
- Excellent both with and without white chocolate chips.
- Pretty quick—only 30 minutes of refrigerator chill time.
- One of my favorite recipes to make with leftover pumpkin puree.
My best advice: Make a double batch, because these disappear quickly!
Before You Begin, Blot the Pumpkin
This is actually optional, but I find it remarkably useful when I make brown butter pumpkin oatmeal cookies and soft pumpkin cookies.
Pumpkin is approximately 90% water by mass, which isn’t really useful in a chewy cookie recipe. (Think about it—there isn’t usually liquid in a chocolate chip cookie recipe, is there?) Using a paper towel, blot out some of the pumpkin’s moisture, so all that’s left is the flavor:
Here Are All of My Success Tips
- Skip the egg: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture. After some experimenting, I cut out the egg completely because pumpkin can replace it. If you’re in need of other egg-free cookie recipes, check out my shortbread recipe.
- Use both baking powder AND baking soda: To ensure these pumpkin snickerdoodles rise and hold their shape, use both and make sure they’re fresh. I replace them every 3 months because I find they lose their strength not much longer after that.
- Add plenty of spice: You can use store-bought or homemade pumpkin pie spice, plus extra cinnamon in the dough and more for the coating.
- Slightly flatten the balls before baking: The cookies won’t spread unless you give them a head-start. Slightly flatten the balls of dough before baking, as pictured below.
- Chill the cookie dough: Chilling the cookie dough helps guarantee the cookies don’t overspread. The dough only needs about 30 minutes in the refrigerator before shaping and baking. Pretty quick!
- Give it time: Let the pumpkin snickerdoodles cool on a cooling rack for a while. Like any cookie, they’re tasty warm from the oven, but I find their chewiness and flavor amplify over time. Sometimes I even leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. (Now the real test is if you can wait that long to dig in!)
These Step Photos Will Help:
While you can leave them out if desired, the white chocolate chips add texture and a deliciously sweet and creamy flavor. I love them both ways. Here is the cookie dough plain, and again with the white chocolate chips mixed in.
After 30 minutes of chilling, the cookie dough is a little more solid and sturdy and that’s because there’s butter in the dough. (Butter solidifies when it’s cold.) Use a medium cookie scoop to shape each ball of dough. You need 1.5 Tablespoons of dough per cookie:
Roll the dough balls in a cinnamon-sugar mixture, and then arrange on a lined baking sheet. Slightly flatten the cookie dough balls with the bottom of a spoon or cup:
Plain or White Chocolate Pumpkin Snickerdoodles
Considering the flavor, texture, and ease of this recipe—these pumpkin snickerdoodles are nothing short of a dream! Many readers bake them with white chocolate chips, but I love them plain. You could even swap the white chocolate chips for cinnamon chip morsels, a product by Hershey’s that you can usually find around the holidays.
P.S.: Because this recipe uses only 6 Tbsp of pumpkin puree, you may have extras to use up. Here are recipes to make with leftover pumpkin puree. Enjoy!
For even more inspiration, here are my30+ favoritepumpkin dessert recipes.
More Fall Baking Recipes
- Pumpkin Bars
- Maple Brown Sugar Cookies
- Pumpkin Donuts & Pumpkin Scones
- Apple Pie Bars
- Pumpkin Oatmeal Chocolate Chip Cookies
- Snickerdoodle Cake
These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make a double batch!
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (see note)*
- 1 and 1/2 cups (188g) all-purpose flour ()
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup white chocolate chips, if using. The chips may not stick to the dough because of the melted butter, but do your best to combine.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe.
- Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Shape & coat the cookie dough balls: Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- Bake for 11–12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks.
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
- Store in an airtight container at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon-sugar coating. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping. Here are my tips for how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Rubber Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
- Pumpkin Pie Spice:You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
- Chilled Dough: If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 30 minutes.
- Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.
- White Chocolate Chips: Feel free to leave these out or replace with chocolate chips, butterscotch chips, or cinnamon chip morsels.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.


As a new mom in her 30's (who lived as a single girl in a chicken coop when I started this blog), I have many new life experiences, questions, and joys to share. May my stories, thoughts, and musings bring some sort of inspiration, blessing, laughter, or simply a smile to your day.
Sunday, October 23, 2011
Just call me Susie
...as in "Susie Homemaker." : )
I was recently introduced to the best chocolate chip cookie recipe I've made, yet. It can be found by clicking here, or below:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
While I was making these, I had PBS on in the background. Charlie was very entertained by Bob Ross painting happy little trees. Don't know whether he was trying to help him paint or trying to get his brush.
Also, I've mostly completed my Halloween costume. Though the money I saved by making it has probably been made up in labor hours, it provided a good self-taught refresher course in sewing! I'd love to include pictures, but we're having a costume contest at the studio on Halloween, and my costume is top secret. Don't worry, though - pictures of the costume and the trophy I'll win will follow shortly. : )
This weekend was another excellent one and was topped off with meeting a few solid Christian guys...who happen to be Husker football players!
What great role models for all those aspiring football players! And what an inspiration and testimony to fans, young and old!
Enjoy the last(?) bit of warm weather! My flip-flops came out of hibernation for it! : )


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I love my grillmats! They are the best purchase I think that I have made in a long time! We use them for everything. We cook vegetables, pancakes, eggs, fish, fruit...you name it we cook it on our grill mats! I don't know what I would do with out them! If you are on the fence about buying this product, go for it! They are awesome!
This mat reminds me of Superman's uniform...indestructible, yet totally functional with no mess. I used to grill shrimp, fish, cut veggies, and other small-ish foods on a perforated metallic tray. But the first time I dumped a plate of skewer-less shrimp onto the grill mat and used a spatula to flip them over, I knew that I found my new approach to grilling. No-stick, no-hassle. Easy cleanup.
I was really skeptical of grill mats in general but, after doing a lot of looking around, picked up these from Grillmatics based on the number of good reviews and the reasonable price. I figured if they were going to melt all over my grill. I have a charcoal grill and like to bring the heat right up to the grate to sear the meat for a few seconds and the mats took it like a champ, grill marks even transferred through. After having used them a few times I can say they would be a bargain at twice the price. If you've been hesitant about getting a grill mat, don't be.
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AND ENJOY THESE VALUES THRU DECEMBER 2021!
Now included in our Fold-Out that depicts the restaurants…all restaurants that have patio seating! Visit our website often to see updates and our “Restaurant Spotlight” that will be providing you even more info about all our restaurants! Look for more on this coming soon!
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This week, we have a special Japanese sake tasting set from Niigata Prefecture (Kakurei honjozo, junmai ginjo, junmai daiginjo)! Only while supplies last, so please stop by if you’re interested piqued.
This week, bar miyako is open as usual from 7pm to 1am on weekdays, and from 7pm to midnight on Saturday. We look forward to seeing you all again at the bar soon!
This week, we have some special treats from Yamagata Prefecture at bar miyako. Junmai ginjo Japanese sake by Dewasakura, some La France pear juice and some smoked beef tongue!
To celebrate the occasion, we’ll be serving a special sake and beef tongue and iburigakko smoked radish with cream cheese set for 1000 yen so if this is your thing, please stop by!
This week, we’re open as usual from 7pm to 1am on weekdays, except for Wednesday, Jan. 23, when we’ll be closing at 10pm due to an ensuing private party. Many apologies for the inconvenience but thank you so much for your understanding. We’re also open from 7pm to midnight on Saturday. Hope to see you soon!


Posted on March 1st, 2009 No comments
I have tasted the most delicious and creamy cream of mushroom soup in my whole life! True to its name, you can taste the creaminess of the mushroom, rich and very very creamy soup. As per dish description, roasted mushroom in cream of soup. Maybe that’s why it is truly different from other cream of mushroom soup that I have tasted before, the taste of the mushroom secretes and when blended with the cream soup voila! It is now Zuppa di Funghi of Pasto Cafe, price at P145.00.
I have been a fan of pasta eversince, particularly white sauce. Alfredo Shrimp of Pasto Cafe is different, Fettuccine is cooked al-dente, their carbonara sauce is creamy, i can say they are not scrimping on milk, cream and cheese and with a hint of garlic perfect with shrimp! Good news for those who don’t eat pork, this is a great alternative without sacrificing your craving for white sauce. This dish is served with Pane or garlic bread at the price of P215.00.
Craving for a different kind of dish? Try their Genovese with a sweet smell of basil on top, Al dente Angel hair pasta suits their combination of white and red sauce with shrimp, cooked perfectly not that soft and not that hard and crunchy pine nuts. I was hesitant to try it at first but, they say it was highly recommended. Why of course! after my first bite you’ll feel the party inside your mouth. You can’t tell what dominates with each sauce, because the mixture of the sauce is equal and they blend pretty good. Price at P255.00.
More choices for a cream based, but opting for a lighter version than those of alfredo shrimp? Try their Boscaolio, fettuccine with chicken, zucchini and mushrooms in a light cream sauce. Once you’ve tasted it, surely you’ll forget your name. For me its’ light cream sauce is perfect for those afraid to indulge with white sauce but would like to try one. And a few of my friends did just that, and they were satisfied with this dish. Served with Pane, toasted bread topped with garlic and parsley. Good for 1 person for the price of P195.00.
Cream based galore you noticed? As I have mentioned earlier, I am a fan of cream based pasta. That is why everytime I got the opportunity to visit a resto who offers cream based sauce pasta, I grabbed the chance to taste and explore such. This time if you want a cream-based pasta heavier than boscaolio but lighter than alfredo shrimp, and the typical carbonara. Another cream based pasta to enjoy is Pollo Cremoso, now this is a bit different from the other mentioned above, this time pasta used is penne, mind you they cooked it al-dente, with chicken, sun-dried tomatoes and roasted mushrooms in a garlic-cream sauce. I was intrigued how will a cream based sauce blends with a sun-dried tomatoes and was surprised this dish manages that twist they have created. For the price of P225.00 you’ll forget your name after trying this.
What’s a pasta without pizza? I can highly recommend Bianca, pesto based pizza with assorted seafood. The dough used is not that thick, I can say it is thin crust more of a cracker side. It’s not that heavy. For the price of P265.00 you can share it with your friends. And if you want more variation, Pasto caters to those who want to request two different flavors of Pizza in one dough. Be creative and choose what blends well with the other half pizza ordered!
And for dessert, we had a creamy and not too sweet Panna Cotta with chocolate sauce. You can choose from Mango sauce or Chocolate sauce. I was ecstatic upon my first taste of this dessert, one can mistakenly thought this as cold taho just like my husband do. The texture is so soft and maybe if you eat this without any syrup/sauce along with it you can still appreciate the said dessert.
1. the fort; g/f fort pointe building bonifacio global city, taguig. TEL.No. 8841592.
2. greenhills; greenhills theatre mall greenhills, san juan. TEL. No. 7224992.
3. ortigas; el pueblo ortigas cente, pasig city. TEL. No. 6340157.
4. eastwood city; fuente circle, citywalk 1 libis, quezon city. TEL. No. 9112768.
5. paseo center; 3rd floor, 8757 paseo de roxas salcedo village, makati. TEL. No. 8930588.
NOTE: If you dine at Pasto, please let them know that you saw the review from MetroRestoReview.com.


I got into fitness late. I was 27 and skinny. Not skinny-fat, just skinny. Like, my BMI was in the low single digits, skinny. But, I wanted to make a change, so I started working out and focusing on what I ate. At the time, I knew next-to-nothing about exercise and even less about nutrition. Despite that, I was in the gym 6 days a week doing something and I tried to eat right. Through a process of determination and dumb-luck, I was able to make some progress.
Fast forward 8 years and what was once daunting and foreign has now become my profession. I’ve learned more about fitness and nutrition than that scrawny newbie thought possible. Even then, there are some rules that skinny 27-year-old stumbled on that still work today.
If you find nutrition overwhelming, if you’re not sure what food advertising to believe and what to ignore, if you’ve bounced from one diet to another, or if your biggest challenge is knowing what to eat and what not to eat, stick with these simple rules:
Make small, sustainable changes
You’re not a rollercoaster, so stop treating your approach to diet like one. Enough with the 21 day fixes and 30 day challenges. Although they mean well and are presented as a way to “kick-start” healthy living, they’re usually not realistic for a long-term diet strategy, meaning there’s very often a backslide once the challenge is over. Instead, make a small change and stick with it until is becomes routine. Then pick another small change and stick with that until it becomes routine. Make enough of these small changes and pretty soon you’ll be eating well enough that won’t have to worry about the next diet challenge.
Avoid the obvious garbage
Despite what you might see in food advertising, if you’re trying to lose weight, there are some really obvious foods you should stay away from. Period.
Soda – Regular, Diet, Sugar Free, Zero Calorie, Whatever, don’t do it.
Candy, Cookies, Cake, Milkshakes and other sweets.
Potato Chips, Crackers and other junk food.
Burgers, Fries, Pizza, Fried Chicken and other fast food.
No one needs to tell you to stay away from this stuff, but we’re doing it anyway. You might hear things like “it’s okay in moderation” or “if it fits your macros.” But if your goal is weight loss or to hit a target body fat percentage, eating this nonsense will stall your progress at best or potentially cause a backslide.
And the worst part is that rarely do you consume one of these obvious foods in isolation. That’s why McDonald’s packages it’s crap in meals. You can get a 2,000 calorie gut buster in one sitting with a burger, fries and a coke. Just don’t.
If you find yourself eating something off the list above, go back to point 1 and cut it out of your diet. Focus on making just that one change. Do it until it becomes routine.
Cut out High Fructose Corn Syrup (HFCS)
I know what you’re thinking. “Here we go again with the High Fructose Corn Syrup,” or “I just read something online that said HFCS isn’t any worse than regular sugar.” Fair enough. There have been numerous studies on the subject, for and against HFCS. And sure, in super small doses, your body may not respond any differently to HFCS than any other type of sweetener. We’re not here to debate the science; we’re here to keep it simple. And the simple fact is nearly everything that you probably SHOULDN’T eat has HFCS in it AND almost nothing you SHOULD eat has it. So this seems pretty simple, right? Avoiding HFCS means you’re going to eliminate a lot of stuff you shouldn’t eat anyway. Keep it simple. Avoid the crap. And if there’s ever a question, just err on the side of caution and avoid it.
This is where I see people struggle more than any other. When you’re at home, you control what you eat, what you keep in the house, etc. But what happens when you travel? Or when you have a work lunch? What about vacations? Or holidays? The key to staying on track when you’re not in control is planning ahead.
When you travel, bring healthy snacks with you. Whey Protein Powder, Raw Almonds, and a handful of Quest Bars or Larabars make excellent travel snacks. When you’re on the road for vacation or work, do some research before you eat out. Find a place that offers healthy options. At worst, you can always go to a nearby grocery store and get veggies and hummus with deli meat. It’s not the most convenient or ideal, but it’s worlds better than any fast food option.
Before big holiday meals, drink a protein shake or eat a healthy snack. This will keep you satiated and naturally cause you to take smaller portions. Plus, it’ll curb the desire to go back for seconds on the pecan pie.
What are the biggest reasons people eat fast food? Convenience and cost. But what if cooking at home could be just as efficient and cost effective? It can be if you meal prep. Planning ahead isn’t just for travel and holidays. Simply your life by planning your meals ahead for the week. Cook big portions that will keep for a few days and never be stuck thinking fast food is a good option.
Here are a few of my favorite recipes for meal prepping. If you have a favorite, share it in the comments.
Spaghetti Squash Lasagna
Makes about 2 13x9 baking dishes, cook one, freeze one. Boom. Easy.
3 spaghetti squash (cooked)
2 lbs ground mild italian sausage
1 yellow onion
3-4 large tomatoes, sliced
1 5.5 oz can tomato paste
lots of fresh basil
1 tbsp minced garlic
salt & pepper
- cooked spaghetti squash
- sliced tomatoes
- fresh chopped basil
- salt and pepper
Stupid Easy Chicken Breast
Use this during the week for fajitas, lettuce wraps, salads, whatevs
Preheat oven to 425. Oil a cookie sheet with a thin layer of olive oil. Score the top of the chicken breast with a sharp knife. Season both sides of the chicken breast with salt, pepper, garlic powder and onion powder. Place on the oiled baking sheet and bake for 30 min. Done. Stupid easy.
If you feel like getting fancy. Cover the top of the chicken breast with raw bacon before baking. Holy crap.
Flank Steak Roulade
This is a little more time consuming but it's really good. And it keeps well for a few meals.
Bacon Wrapped Pork Loin
Here's one we do quite a bit. Get the whole pork loin, not the smaller tenderloin. Preheat oven to 400. Score the fatty side of the loin. Rub both sides with a BBQ seasoning (brown sugar, chili powder, cumin, paprika, salt, pepper). Wrap with Bacon! (I cut the bacon strips in half and cover only the top half of the loin - the fatty side that you scored). Season the bacon with bbq rub. Place in a dutch oven or baking dish. Bake fat side up at 400 for 55-60 min. Remove, rest, and slice into pork chops.
Sweet Potato Souffle
This is one of our staple side dishes.
Another side dish that's super tasty. One of our favorites.
Got a favorite? Let us know!
NASM - CPT, CES


We would be delighted to supply your establishment
We supply retail, wholesale, small shops, large shops, restaurants, hotels, tea rooms, cafes and everything in between so please do not hesitate to contact us; we would be more than happy to discuss your requirements and look forward to hearing from you.
The following sizes are available:
Ice creams 5 Litre, 2.5Litre, 500ml, 125ml
Sorbets 2.5 Litre, 500ml, 125ml
Vegan 2.5 Litre
Flavours & Bespoke
The good bit...
We are constantly developing our range of flavours and can offer a bespoke service; you want it we will make it.
Traditional dairy Ice cream as it should be with all Natural ingredients and no funny business, Just thick double cream and whole milk yumminess.
Made with pure fruit purees, light and refreshing.
Vegan 'No Creams'
M: 07843 619903
We want to hear from you.