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Free Climate Change Essays and Papers - 123helpme
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[Assignment: Write an essay in which you explore a Burger King, McDonald's, and other fast food places more Another problem that arises after frequently.
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The following excerpt is from an article that originally appeared on Daily Express
People have been complaining that cheaper tomatoes taste like FISH.
So, what could be worse than biting into a slice and thinking there is something fishy about the flavour of your food.
Bizzarely, more people are reporting that exactly that has happened.
Instead of the usual sweet tomato flavour registering on the tongue, their taste buds have been left thinking a morsel of mackerel has just been delivered into the mouth.
So what has happened to the humble tomato?
Complaints appear to stem from the cheaper varieties bought in supermarkets rather than the more expensive vine-ripened options.
The subject of foul-testing tomatoes has made it into a number of online forums as desperate victims try to fathom what’s going on.
One user took to the tribe magazine.com forum to open the debate;
He wrote: “So I’m at my parents’ house and there’s salad with dinner. The salad has cucumbers and tomatoes in it.
“I eat a piece of tomato and pause. It has a distinctive fishy flavour to it.
“Thinking I’m having taste bud hallucinations,post was originally published on this site


As you probably noticed last year, I have jumped on the pumpkin band wagon. My latest venture into the world of baking with pumpkin was some pumpkin cornbread to go with my vegan/vegetarian chili. I found this recipe on Two Peas And Their Pod. It was the first time I've been disappointed with one of their recipes. I first got concerned when I saw how long the ingredient list was: flour, baking powder, salt, cinnamon, nutmeg, brown sugar, cornmeal, eggs, pumpkin, olive oil, and molasses. 11 ingredients!
The first step was to mix the dry ingredients together--all 7 of them!
Then I mixed the remaining 4 wet ingredients together and combined them with the dry ingredients, mixing just until moistened.
Next I scooped the batter into greased muffin tins. The recipe made 12 muffins and some mini muffins.
After coming out of the oven they looked and smelled great.
And, as you can see here, they had great texture. You must be asking yourself at this point why this recipe was a failure. After all, I just said they looked great, smelled great, and had great texture. The problem was that the taste was off. Because olive oil was the only fat used in this recipe, the muffins tasted like, well, olive oil.
I think if I were to try pumpkin cornbread again I would do one of three things: replace the olive oil in this recipe with canola or vegetable oil; find a new recipe that does not use olive oil at all; or use a Jiffy mix and replace some of the wet ingredients with pumpkin. Have you had any luck with pumpkin cornbread?


At Woodfire, we believe in tradition.
That is why we make pizza the Neapolitan Way! After all, this is the place where the pizza as we know it was born.
So what is a Neapolitan pizza you ask…
Neapolitan Pizza is made in all natural way, using only water, 00 italian flour, salt and yeast.
Once the dough is made it undergoes a long leavening process.
When preparing the final product it is important to adhere to the following in order to differentiate from a non-Neapolitan pizza:
The final step is cooking. The pizza must be cooked in a wood-fire oven, burning at at least 400 Degrees Celcius. This will ensure the crust has risen sufficiently, and the final product is light, airy and easily digestible.
The Neapolitans also believe in simplicity, keeping their ingredients to a minimum.
At woodfire, while we keep to tradition, we also believe in the modern school of pizza topping; utilising fresh, top quality ingredients in a tasteful fashion.


Oliver's Vegetables Sum 1
This week our focus vegetable was rhubarb! The children were amazed at the size of the leaves on the rhubarb plant. We have been sketching and printing with sticks of rhubarb, counting and filling tens frames beyond 10 and 20, retelling the story adding additional detail and making facts files about different fruits and vegetables and how they grow.
Despite the last two weeks being short ones we have already got off to a flying start with our new topic ‘Oliver’s Vegetables’.
So far we have looked closely at carrots and spinach. We made new words from ‘carrots’ and ‘spinach’ and have been practising retelling the story orally, remembering as much of it as we can and created lists of the vegetables in the book and the vegetables we know. In maths we have weighed and measured carrots and placed numbers on carrots and spinach in the correct order. We have planted carrot seeds, found out how spinach grows and how to gather seeds from it. We have also tried eating roasted carrots and raw spinach. We were proud of everyone for trying these even if they did not want to try a second one.


Located in beautiful South Riverside Park, Pier 1 Cafe is an open air cafe that offers stunning views of the Hudson and dramatic sunsets. Casual menu includes fresh salads, burgers and fish tacos.
Famous for its Sangria, in addition to specialty cocktails, draft beer and modest wine list.
Not just for nightlife, the Cafe is open for the early birds seeking quiet place for coffee, fresh air, fresh breakfast and fresh views!
Pier 1 Cafe is open seasonally May 1st to mid-October, weather permitting.
There are no events taking place on this date.


We have a tasty tip to spice up the somewhat dull salt in your kitchen cupboard: Herbal salt. Our herbal salt recipe can easily be made at home. You can freely arrange the herbal mixture.
Sea salt or fleur de sel
Fresh herbs of your choice (e.g. thyme, rosemary, sage)
Finely chop the fresh herbs.
Grind the herbs a little using a pestle and mortar to release their essential oils.
Mix the herbs with the salt and pour the herb salt into a jar.
Grilled potato with herbs
Made from a secret recipe since 1940.


Z’s Bakery and Deli LLC really started over 40 years ago when Chef Eileen was inspired by her Auntie Rose. Dear Auntie Rose and Grandmother introduced her to candies, and cordial making and this craft has stuck with her to this very day.
We meet with you to talk about your design while you sample some of our many flavors. We want your day to be special so we will tailor your cake to what you want. Whether you are looking for a Wedding Cakes, Grooms Cakes, Cupcakes or Desserts we can fulfill your needs
Small events, meetings, and lunches we can supply cold deli trays along with some delicious snacks, cakes, cookies or desserts to go with it.
From Football cakes for your special teams to 3D cakes or even donut bouquets we pack in our flavors. Specialty desserts, minis or even cookies and brownies can make your occasion special.
The owner of Z's Bakery & Deli was unbelievable! She was so accommodating! She definitely went out of her way to make sure that I had the best experience, and I did! Not only was her service fantastic but her cake and macaroons were delicious!
Overall service was amazing even though there was a minor mishap, but everything worked out. My wedding cake was amazing and it was really delicious! Everyone at my wedding loved it!
Z's was suuuuuuper easy to work with!!! We had changed our minds on the design for the cake and they were lenient to the change!! & it came out just as we'd imagine. PERFECT, BEAUTIFUL & DELICIOUS!!!! Thank you for everything!
Could not be happier with Chef Eileen of Z's Bakery - the wedding cake was simply perfect, both visually and in terms of deliciousness. She took care of everything, and inspired such confidence that this was the ONE area of the wedding in which I had no stress. Thank you for a beautiful cake and a wonderful experience! Highly recommend!
I was very pleased with my (albeit nontraditional) cake. I had asked for 100 iced doughnuts with a small cutting cake on top, nice and simple, and Eileen went above and beyond with our dessert. The doughnuts were very beautifully iced in our colors, each with their own design and sprinkles, and the small cutting cake was so very elegant that it brought a real formality to the dish. Was very satisfied
We had a beautiful and super delicious anniversary cake! I was able to order over the phone with Eileen giving lots of choices. She delivered it personally and made sure the names were right before handing it over. She delivered right on time too. We had a not-too-sweet butter cream frosting which was excellent. I would definitely recommend this bakery.


What is InvisaCook, and how does it work? Imagine a cooking technology that allows you to prepare delicious meals without any visible appliances or cookware. Enter InvisaCook, the revolutionary cooking solution changing how we think about meal preparation.
InvisaCook uses electromagnetic fields and the power of induction to generate heat for cooking. Thus, it eliminates the need for flames.
InvisaCook represents the next leap in culinary innovation, offering a seamless and efficient cooking experience. Unlike traditional cooking methods that rely on visible appliances, InvisaCook operates on an invisible platform, revolutionizing how we interact with our kitchens. This article will explore what InvisaCook is, how it works, its benefits, and much more.
What Is Invisacook?
InvisaCook is a cutting-edge cooking technology that harnesses the power of induction heating to cook food without the need for visible cookware or stovetops. This innovative system utilizes advanced electromagnetic fields to generate heat directly within the cooking vessel, eliminating the need for open flames or traditional heating elements.
Induction technology is the driving force behind InvisaCook, enabling efficient and precise cooking. By utilizing electricity, induction cooking generates a magnetic field that stimulates the atoms within the cooking vessel. The movement of these atoms results in the vessel’s heating, effectively cooking the food.
Cooking has always been a fundamental part of human culture. Still, technological advancements have continually transformed how we approach this essential task. Thus, the InvisaCook cooktop San Jose is becoming a popular choice among the residents for its innovative features and seamless cooking experience.
How Does InvisaCook Work?
The magic behind InvisaCook lies in its ability to generate precise and controlled electromagnetic fields. The invisible energy creates heat in the cooking vessel. The cookware becomes the heating element, allowing for efficient and uniform cooking. This process saves energy and enables faster cooking times and superior temperature control.
InvisaCook boasts various features that set it apart from traditional cooking methods. The induction heating technology provides instant heat with precise temperature control. Additionally, the invisible cooking surface remains cool to the touch, reducing the risk of burns or accidents. InvisaCook also has smart sensors and safety mechanisms to ensure safe and reliable operation.
InvisaCook offers many benefits that make it a game-changer in the culinary world. Firstly, its discreet nature allows for a clutter-free kitchen, providing a sleek and modern aesthetic. The absence of visible appliances also makes cleaning a breeze. Furthermore, InvisaCook’s induction heating technology ensures rapid heat transfer, reducing cooking times significantly. The precise temperature control enhances the quality of dishes, allowing for perfect results every time.
Another notable advantage of InvisaCook is its exceptional energy efficiency. Traditional cooking methods often waste energy through heat loss and lengthy preheating times. InvisaCook’s induction technology eliminates these inefficiencies by directly heating the cookware, resulting in faster cooking times and reduced energy consumption. This method saves money on utility bills and contributes to a more sustainable and eco-friendly approach to cooking.
How to Use?
Using InvisaCook is incredibly straightforward. Place your compatible cookware on the invisible cooking surface, and the induction technology will do the rest. Adjust the temperature using the intuitive controls, and let the invisible heat work on your meal. InvisaCook supports a variety of cookware materials, making it versatile and adaptable to different culinary needs.
InvisaCook vs. Traditional Cooking Methods
Traditional stovetops and ovens can be cumbersome, take up space, and require extensive cleaning. InvisaCook’s invisible design eliminates these inconveniences, providing a minimalist and streamlined cooking experience.
InvisaCook’s induction heating technology also offers precise temperature control, ensuring consistent results with every dish. On the other hand, traditional methods often rely on open flames or heating elements that can be dangerous. InvisaCook’s invisible cooking surface remains cool to the touch, reducing the risk of accidents and burns.
Is Invisacook Safe?
While InvisaCook offers safety features, it’s essential to follow certain precautions when using this innovative cooking technology.
- Ensure your cookware is compatible with induction heating and has a flat, magnetic bottom.
- Avoid placing non-compatible or damaged cookware on the invisible cooking surface.
- Always handle the cookware carefully and use oven mitts or pot holders when necessary.
- Keep a safe distance for children and pets away from the cooking area to prevent accidents.
Can You Use Granite With Invisacook?
InvisaCook is not compatible with granite cookware. The induction heating technology used in InvisaCook requires cookware with a magnetic bottom, such as stainless steel or cast iron, to generate heat efficiently.
Granite cookware does not possess magnetic properties, making it unsuitable for use with InvisaCook. It’s essential to ensure that your cookware is compatible with achieving optimal performance and safety with this innovative cooking technology.
Can You Use Quartz With Invisacook?
It is not advisable to use quartz cookware on InvisaCook. The induction heating technology used in InvisaCook requires cookware with a magnetic bottom, such as stainless steel or cast iron, to generate heat effectively.
Quartz cookware does not possess magnetic properties, making it unsuitable for use with InvisaCook. It’s essential to use cookware that is compatible with the technology to ensure optimal performance and safety while cooking with InvisaCook.
What Pans Are Compatible With Invisacook?
InvisaCook is compatible with a wide range of cookware with a magnetic bottom. The following types of pans are suitable for use with InvisaCook:
- Stainless Steel Pans: Stainless steel pans with a magnetic base are ideal for InvisaCook. They provide even heat distribution and are durable and easy to clean.
- Cast Iron Pans: Cast iron pans are compatible with InvisaCook and offer excellent heat retention and distribution. They are perfect for searing, frying, and simmering.
- Enamel-Coated Pans: Enamel-coated pans with a magnetic bottom are compatible with InvisaCook. These pans are versatile and great for various cooking tasks.
- Magnetic Stainless Steel Clad Pans: Pans made with a layer of magnetic stainless steel on the bottom are also compatible with InvisaCook. They combine the benefits of stainless steel and magnetic properties.
It’s essential to ensure the pans have a flat and magnetic bottom to ensure efficient heat transfer. Using compatible cookware will allow you to enjoy the full benefits of InvisaCook’s induction heating technology.
Here are some of the commonly asked questions to know before buying InvisaCook.
Does InvisaCook save energy?
Yes, InvisaCook is highly energy-efficient. Its induction heating technology directly heats the cookware, resulting in faster cooking times and reduced energy consumption.
Can I clean the invisible cooking surface easily?
InvisaCook’s invisible cooking surface is easy to clean. Wipe it with a damp cloth or sponge after each use. Avoid using abrasive cleaners or materials that may scratch the surface.
Does InvisaCook make any noise while in operation?
Unlike traditional cooking methods that often produce noise from gas burners or electric heating elements, InvisaCook uses induction heating, which is virtually noise-free. You can enjoy a peaceful cooking experience without any distracting sounds.
Can I use InvisaCook to cook multiple dishes simultaneously?
You can use InvisaCook to cook multiple dishes simultaneously. InvisaCook offers a spacious cooking surface that allows you to place various compatible cookware items side by side. InvisaCook independently delivers precise temperature control to each cookware item.
InvisaCook represents a groundbreaking leap in cooking technology. Its invisible cooking surface and advanced induction heating offers a seamless and efficient cooking experience.
From its numerous benefits and features to its ease of use and energy efficiency, InvisaCook transforms how we prepare meals. Embrace the future of cooking with InvisaCook and unlock a world of possibilities in your kitchen.
If you’re looking for the best Invisacook stove San Jose CA has to offer – feel free to check ours at Marblus Granite and Tile, Inc. Talk to our experts about the best option according to your kitchen’s design.
Marblus Granite and Tile, Inc.
1775 Monterey Rd Unit 40 C, San Jose, CA 95112, United States


Illinois State Representative Charlie Meier (R-Okawville) recently co-sponsored House Resolution 839 to recognize and promote the significant impact Illinois’ pork industry has on the State’s economy.
According to the Illinois Pork Producers Association (IPPA), Illinois ranks 4th in the nation in swine production and the pork industry contributes more than $1.8 billion and more than 10,500 jobs to the State’s economy.
“I am proud of Illinois’ pork industry, one of the largest pork producers in the nation is headquarted in Clinton County,” said Rep. Meier. “Illinois pork helps feed the world while providing thousands of good paying jobs to the people of Illinois. It’s hard work, my family farm used to raise hogs for decades up until 1979, so I will always advocate for pork and encourage people to continue eating pork.”
As stated in House Resolution 839, “pork is versatile, affordable, and accessible for many Americans. It has several beneficial qualities making it easy to incorporate into any healthy diet. Pork is not only a good source of protein, but also provides several important vitamins and minerals. For instance, a 3-ounce serving of pork is an excellent source of thiamin, selenium, protein, niacin, vitamin B6, and phosphorus and a good source of riboflavin, zinc, and potassium.”
And for bacon lovers, did you know bacon is consumed at breakfast an average of 12 times per person per year? Each year in the United States, more than 1.7 billion lbs. of bacon are consumed in food service.
House Resolution 839 awaits approval in the Illinois House of Representatives.


Enjoy GOOD TO GO Vanilla Coconut Grain-Free Granola – a delicious, crunchy blend of organic nuts and super seeds lightly sweetened with a slight hint of cinnamon and toasted. This grain-free granola can be enjoyed several ways: straight out of the bag, with milk, yogurt, or even use as a garnish for your desserts. With hearty ingredients like sunflower seeds, pumpkin seeds, and cashews, there are no shortcuts, only quality ingredients. This feel-good, nutritious granola is here to delight your taste buds so you're GOOD TO GO. As a B-corp and 1% for the Planet member, GOOD TO GO is not only good for you, but also for the planet. Enjoy our full line of keto-friendly products including soft baked bars, cake in a cup, and grain-free granola.
Product information and packaging may change. For current information, refer to packaging on store shelves.


Newcastle Beachfront Restaurant
Relax and enjoy our magnificent ocean views.
Jonah’s On the Beach offers a food and beverage service of the highest calibre. We will cater to your needs to the level you require from a romantic dinner for two to parties, weddings and corporate functions.
The best ocean view in Newcastle
a lá carte cuisine
Open for breakfast, lunch and dinner 7 days
Join us in the bar for Happy Hour Sunday - Friday 5pm to 6pm
Extensive wine list showcasing the Hunter’s finest
Sample menus provided on request
Corporate catering, weddings, functions & events
Jonah's On the Beach Breakfast Buffet - Full Hot Breakfast $30.00 per person...
We have a great deal with Newcastle Limousine hire for a Luxury Dinner Package.


Its Superbowl Sunday tomorrow, and as a result, an insane of amount of food will be consumed. We wanted to our part for make sure you had the recipe to the BEST DIP ever made. The best part? Well, its ridiculously easy to make, and customize.
You’re welcome friends.
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded
- 1 (6 ounce) can sliced black olives, drained
- 2 cups shredded Cheddar cheese
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Ps. It tastes just as great without the olives just in case you don’t like them.


DG Foods, LLC was founded by poultry industry executives Duffy McKenzie and Greg O’Quinn to provide co-packing and contracting services to the poultry industry. The original 55000 square foot plant opened in Gallman, MS, in 2004 with approximately fifty employees deboning chicken thighs. In the following years, the company added breast deboning, MSC and tender portioning operations and employment at the Gallman facility is now over four hundred.
The United States continues to be the world’s largest producer of poultry meat. The demand for further processing services along with the reputation of DG Foods as an excellent provider of those services provided the opportunity to open a second facility in Bastrop, LA, in 2011, where DG Foods has breast and thigh deboning and MSC operations. This facility helps meet the growing demand for processed poultry products and contributes to the local community. Employment at Bastrop has risen to over four hundred.
DG Foods continues to provide the highest quality customer service as we expand our service lines. We provide deboned and hand portioned products and ship these throughout the United States.
Our employees take pride in their work, adhering to health and safety guidelines by wearing all required safety equipment, keeping a clean work environment and following proper procedures and policies. Our employees also know that if they identify problems or safety issues, our company maintains an open door policy for reporting them. Employees are encouraged to make suggestions about ways to improve the work environment and the services we provide for our customers.
DG Foods strives to provide a safe and productive environment for employees. Each and every employee is part of this process. We are committed to be a service oriented supplier of quality poultry products to meet our customers’ needs.


Sustainable farming is something every future conscious citizen should be concerned about. We depend on other countries for our food which is a terrible idea. An estimated 15 percent of the U.S. food supply is imported, including 50 percent of fresh fruits, 20 percent of fresh vegetables and 80 percent of seafood. This leaves us in a very bad spot. Back in the day America was a farming nation producing tons upon tons of food that was consumed right here in America. Relying on imported food leaves us at another great peril known as Monsanto. Monsanto produced genetically modified foods which is very bad for our health. So what is our answer?
Our Answer is sustainable farming and it starts right here in America. By producing our own foods once again as we did back in the day, we can decrease our dependencies on other nations and produce a product that is free of chemicals and genetic modifications. Aquaponic is a great way to start. With aquaponics you produce two products, both fish and vegetables. Aquaponics can be easily implemented on a small and local scale but what about a large mass producing scale? Well, we are about to find the answer to that question.
On the cumberland plateau sits a small town known as Sunbright Tennessee. Sunbright was once a thriving town with business on every corner. There were two banks, several grocery stores, train depots, logging companies, lumber yards and more. Over time the town slowly began to die. Today there isn’t much left but a small town with little hope of an economic future. The residents rely on a store some 15 miles away that is limited in its goods and offers mostly imported foods but all this is about to change. JustBeGreen LLC is proposing the world’s largest aquaponics farm here in their small town. Founder Gary Hunt plans to build a 290 plus acres of facility that will churn out fish and vegetables on a mega scale. Such a huge scale aquaponics farming project would produce nearly 4 million pounds of Barramundi fish per year and nearly 14 million pounds of vegetables not to mention the employment of hundreds of local people.
There would need to be roadways to transport the product, perhaps another rail depot, business centers, distribution points, places for businessmen to sleep while here conducting business. It could breathe life into a dying town while offering locally grown healthy food and employment.
Feeding a Nation & Helping The World
The plan does not stop there however, Hunt has a vision to spread this production across America and eventually around the globe. “Imagine the good we can do” said Hunt. “Picture an aquaponics farm in every state producing 4 million pounds of fish per year. That is 200 million pounds of fish, imagine how many people we can feed”. We have approx. 372 million people in America consuming on average 16 lbs of fish per year. That equates to 5,952,000,000 pounds of fish yearly if “every” American ate fish. If we planted just two of these facilities per state we can produce 400,000,000 pounds and put a big dent in that 5 billion number. Now here is where it gets really good, for every 4 million pounds of fish, you can produce 14 million pounds of vegetables. That is 18 million pounds of food from one facility. Duplicate that and you are producing 3,600,000,000 of food right here in America.
Now we imagine taking this sustainable farming project into other nations and offering to help feed the impoverished nations, the tribes of Peru, the people of India, the congo or the Kalahari. ‘This could grow into one the largest food production and humanitarian efforts in the world. Sustainable farming on a global scale. It’s not so far from reality. Get the first one going and then begin to fund the next project, then the next and a snowball effect takes place. Sustainable resources is our key to the future. Our nations are focused on the wrong issues and we must bring attention to the things that matter most. This is one of those things. We must and all costs make our Government officials aware of this need and our ability as a people to do it.
We will update more on this project as it moves forward as we are working very close with the founder and officials involved. If you wish to stay updated on the progress you can sign up for our newsletter and we will send periodic updates.


2 gele uien
• 1 lb. ground beef
• 1/4 cup onions, diced
• 1/4 cup parsley, chopped
• 1/4 cup mushrooms, chopped
• 1 Tbsp. brown sugar
• 1 Tbsp. spicy ketchup
• 1 tsp. soy sauce
• 1 tsp. Worcestershire sauce
• 1/4 cup bread crumbs
• 1 pack of bacon
• 1 bottle of BBQ sauce
Cut off the tops and bottoms of the onions and remove the exterior skin.
Cut the onion in half and peel the layers apart, keeping the biggest layers to stuff with meat.
Setting the onion layers aside,
mix the ground beef, diced onion, parsley, mushroom, brown sugar, ketchup, soy sauce, Worcestershire sauce, and bread crumbs in a large mixing bowl by hand.
Place a handful of the meatloaf mixture inside two of the onion layer pieces.
Wrap the onion meatballs in bacon, using three slices per ball. Secure the bacon with toothpicks to keep it from unraveling during cooking.
Smoke at 425 °F for 40 minutes. Cover the balls in BBQ sauce and bake for an additional 5 minutes.


Happy Treats - Thames
Great Food, Tasty Treats, Coffee, Tea, Snacks and lots more.
After a shopping session at Goldfields, indulge in our delectable treats and savor the flavors of great food. From tasty snacks to refreshing drinks, we have it all. Take a break and enjoy a cup of coffee or tea, perfectly paired with our delightful treats. Whether you’re looking for a quick snack or a leisurely meal, we have something for all tastes.
Happy Treats Thames Opening Hours:
Tues-Saturday 9am-2pm. Closed Sunday and Monday


Homemade Caesar Dressing
4 cloves of garlic
2/3 c. red wine vinegar
1 1/3 c. olive oil
salt (to taste)
pepper (to taste)
sour cream (to taste and thickness)
Just mix everything in the blender and enjoy!
First I put the garlic in the blender. Yuummmmyyyyy garlic!!! (Also very healthy for you!!!)
Then I added the red wine vinegar.
Next, I added the olive oil.
Then I added the seasonings and mix some more.
To make it creamy, I add sour cream.
Now it’s getting good! :)
You can add more or less scour cream depending on your taste.
This dressing is the BEST!!! It makes you want to eat a salad with every meal! YUM!


Vinnys at Nite - New Sunday Dining Hours
Somerville, MA 02145
I've always enjoyed dining @ Vinny's (http://www.vinnysonbroadway.com/ ). Today I was told that they're expanding their dining room hours to Sundays from 2pm-9pm. I think it's great to have such great local dining hotspots in the area, feels good to dine locally. Also follow Vinnys on Facebook, fan page on right.


Catering will be open for students who are attending school during the current COVID-19 lockdown.
The menu for this week is:
MONDAY: PASTA BOLOGNESE, PEAS
TUESDAY: BEEFBURGER IN A BUN, SWEETCORN, WEDGES
WEDNESDAY: CHICKEN NUGGETS, CHIPS & BEANS
THURSDAY: ROAST TURKEY, ROAST POTATOES, CARROTS
FRIDAY: PASTA KING
A vegetarian choice each day!
Selection of desserts


Popcorn is a perfect snack for most families to have while watching TV. It is available in many flavors such as caramel, plain salted, tomato, cheese, dill pickle, salt and vinegar, cheese, and white cheddar. Many people consider popcorn to be diet food since it does not contain sugar, is light, and easily digestible. Popcorn contains healthy carbohydrates, which makes it a good source of energy. Popcorn is also a whole-grain food and therefore a good source of fiber.
There are many ways to make unbuttered popcorn a tastier snack. A dash of brown sugar, soy sauce, garlic and onion salt, peanuts, raisins, and even iced tea mix can add to the flavor. A person can make popcorn with one-fourth cup of vegetable oil and three tablespoons of margarine along with salt to taste taking a pan and adding the oil and margarine. After the first kernel pops, it has to be tossed a little to prevent the corn from sticking and burning. When it stops popping, it can be transferred onto a paper towel to soak up the excess oil.
People can also make a mouth-watering whole-grain snack with popcorn. The ingredients include 2 tablespoons vegetable oil, 3/4 cup unpopped popcorn, 1/4 cup butter, melted (optional), 1/4 cup nutritional yeast, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon salt to taste. The first step is to heat the oil in the pan over medium heat. Then add popcorn and place the lid on the pan. It is important to shake and toss the kernels in order to coat kernels with oil.
After a minute, the corn will start to pop. It is important to keep tossing and shaking the pan constantly until the popping stops. Remove the pan from the heat, transfer the popcorns into a large bowl and then pour the melted butter over the top. After this, sprinkle a bit of yeast, chili powder, cumin and salt. It is important to mix it properly so that the flavor is evenly distributed. This process takes around 5 minutes and can serve about 6 people.
There are many online sites that give information about different and tasty popcorn recipes.


3 edition of I love peanut butter cookbook found in the catalog.
I love peanut butter cookbook
William Irving Kaufman
|Statement||[by] William I. Kaufman.|
|LC Classifications||TX803.P35 K3|
|The Physical Object|
|Number of Pages||140|
|LC Control Number||65012077|
The Hardcover of the Peanut Butter & Cupcake by Terry Border at Barnes & Noble. FREE Shipping on $35 or more! Experience the Music You Love. Find the latest & all-time greatest on Vinyl! Border, who is the mastermind of the Bent Objects Project, crafts hilarity in this new picture book. The hero is a peanut butter—lathered piece of Brand: Penguin Young Readers Group. Craveable Keto Cookbook has more than recipes, each with a full color photo and nutritional analysis. It is packed with awesome resources to help make your low carb, keto lifestyle easier. It is packed with awesome resources .
Peanut Butter Cake sandwiches peanut butter cream cheese frosting between two layers of peanut butter cake. It’s the best cake for peanut butter lovers! It has been years since I first shared this Peanut Butter Cake recipe, but it will always hold a /5(52). I love these delicious Choc-Zero dark chocolate baking chips as a yummy option, and love that you can buy them via Amazon! Make sure to pick a natural peanut butter without lots of added sugar, or a keto-specific variety like this nut butter blend with MCT oil. I personally think you could use almond butter instead if desired here, too.
Adapted from The Art and Soul of Baking by Cindy Mushet Instead of making the peanut caramel filling, you could fill the holes with chocolate ganache, dulce de leche, or even a spoonful of d grape jelly would be especially fun, for the peanut butter & jelly effect. I also didn’t have salted peanuts (really I’m not just hoarding them, like my natural peanut . Read "The Peanut Butter Cookbook - Recipes" by Anonymous available from Rakuten Kobo. Contents Chewy Chocolate Peanut Butter Chip Cookies 1 Peanut Butter Maple Cookies 2 Microwave Peanut Butter S'Mores 3 Ba Brand: Consumer Oriented Ebooks Publisher.
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The restaurant was an instant hit and launched its own brand of gourmet peanut butter available nationwide. Now president and founder Lee Zalben continues to spread the joy of peanut butter with The Peanut Butter & Co. Cookbook. Here are more than eighty gooey recipes for everything from decadent desserts (Chocolate–Peanut Butter Pie) to /5(24).
The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread I love peanut butter cookbook book Cookbooks) [Weinstein, Bruce, Scarbrough, Mark] on *FREE* shipping on qualifying offers.
The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread (Ultimate /5(20). While Americans buy tons of peanut butter for sandwiches and spreads, creative cooks abroad have found many other fascinating uses for peanut butter in cookng.
Here, from all over the world, from Africa, the East, and South America, are exciting and delicious suggestions proving that peanut butter is a sophisticated food that adds unique flavor.
The Peanut Butter & Co. Cookbook is filled with really yummy treats, like Peanut Butter Popcorn Balls or Peanut Butter Caramel Apples. If you are a peanut butter fan, The Peanut Butter & Co. Cookbook offers lots of delicious and creative suggestions for 5/5(1).
The book features more than recipes and they all use peanut butter. Yes, there’s peanut butter in every single recipe. I cannot even tell you how much peanut butter I went through in I was literally buying it by the gallon while recipe testing. In some recipes, peanut butter is bold and in your face like in old-fashioned peanut.
In a large bowl, combine 1/2 cup sugar, brown sugar, and butter. Beat until fluffy. Add peanut butter, vanilla and egg, mix well. In a separate bowl, combine flour, baking soda and salt.
Mix dry ingredients together with a fork or wire whisk. Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.5/5(47).
Written especially for the peanut butter lover, this collection of over mouth-watering recipes features peanut butter as the star ingredient. With simple instructions and peanut butter in every bite, Peanut Butter Passion: A Peanut Butter Lover's Cookbook will have you craving more and more - peanut butter that is.
“What a marvelous cookbook. Rosie’s exquisite gourmet marshmallows put her on the map (and fly off our shelves at Joan’s on Third). Her wonderful Butter Baked Goods is an essential, accessible book of baking, filled with Rosie’s delicious recipes for classic sweets—and beautiful photography that bring Butter home.” —Joan McNamara, owner of Joan’s on Third, /5().
10" x 8" signed Hardcover "For the Love of Peanut Butter" book printed on Premium Lustre paper. The $ will cover my travel time, flight, hotel, car and any other expenses.
Session will occur at an agreed upon day, time. Pop popcorn according to package directions, picking out any unpopped kernels. Place into a large bowl with peanuts and peanut butter cups. In a double boiler, melt peanut butter chips and vegetable oil or shortening.
(You could also melt the chips in the microwave, heating for about 2 minutes, stirring every 30 seconds until smooth).5/5. And please let me know about the cookbooks you love most in the comments section of this post so I can check them out as well.
My Favorite Cookbooks. The How Not to Die Cookbook by Michael Greger, MD; This book is fascinating (the beginning pages are basically a crash-course in disease-fighting foods) but, most importantly, the recipes are.
The Ultimate Cookbook authors are back with The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread the latest addition to their best-selling series. Just in time for the winter season, Bruce Weinstein and Mark Scarbrough give peanut butter, the ultimate comfort food, new life.
I have a pretty serious love of peanut butter and chocolate. I mean, they are like perfect baking BFFs. If you feel the same way, you do not want to miss this round up of over 50 peanut butter and chocolate recipes. Warning, drooling is involved and it’s probably best to just trade the skinny jeans for yoga pants before we go any further (as if I wasn’t already in my yoga pants).
Vintage Peter Pan Peanut Butter Cook Book Recipes & Activity Book 80s Lot of 2. $ + $ Shipping. Peter Pan Peanut Butter Cookbook Recipe Vintage Paperback Booklet. The I Love Peanut Butter Cookbook - William I.
Kaufman - $ Shipping: + $ Shipping. Vintage Cookbook Gourmet Cooking WIth Sunny Jim Peanut Seller Rating: % positive. I will be selling "Peanut Butter Passion, A Peanut Butter Lover's Cookbook" and donating 25% of each book sold to Make A Wish. In addition, I will be selling Double Decker Marbled Meltaway Fudge and Peanut Butter-Dark Chocolate Pretzel Candy.
Come on out and help a child's wish come true. 10am-4pmFollowers: For the Love of Peanut Butter. myfoodbook is a recipe and cookbook site where for the first time in Australia you can create your own personalised digital cookbooks using recipes from top food brands and chefs, combined with your own ideas.
Peanut Butter and Jelly Smoothie. Peanut Butter and Jelly Smoothie. Processed with VSCO with c1 preset. Body Love – Kelly Leveque. Print Recipe. Peanut Butter and Jelly Smoothie. Servings: Ingredients. 1 serving vanilla protein powder; tablespoons organic peanut butter.
The Peanut Butter & Co. Cookbook book. Read 6 reviews from the world's largest community for readers. Ina cozy Greenwich Village sandwich shop nam /5. Preheat the oven to degrees F. First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn.
Place a lid on the Total Time: 1 hr 20 mins. The Cookies & Cups Cookbook is all about desserts first, both literally and figuratively. The first 3/4 of my book is dedicated to over the top baked goodies like OMG Pull Apart Praline Bread and Ice Cream Soaked French Toast to my spin on classic favorites like Vanilla Bean Snickerdoodles and Texas Sheet Cake in a Jar.
The the last 1/4 of the. The "I Love Peanut Butter" Vintage Cookbook - Fun Classic Recipes Kauffman. $ Free shipping.
The Gourmet Peanut Butter Cookbook by Annabelle Simon. $ Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be Seller Rating: % positive.Then, add in a banana slice and top with 1 tsp of peanut butter for each chocolate cup.
Freeze that for 10 minutes. Cover the cups completely with remaining melted chocolate. My favorite part of the book is that for each butter recipe, there is a matching REAL food recipe! Sure, nut butters are great on a spoon or on toast but they have so many uses.
I made a wide range of recipes, from sweet to savory, breakfasts, desserts, dinners, salad dressings, soups, cookies, muffins — they’re all over the place.


For the finale of our regularly scheduled radio program on AM 1590 The Answer we celebrated, rather ironically, the premiere of SPECTRE by speaking with James Bond expert and creator of TheJamesBondDossier.com, David Leigh. We talked a little Bond history and (spoiler alert) some of our first impressions of the new Bond film.
Our menu came from one of the best restaurants in the world, Pujol, in Mexico City.
Our bumper music playlist, as always, is available on our YouTube channel.
The Political Bistro radio show will be taking a hiatus while we plan our next phase so stay tuned and, if you have any input on where you’d like to see the Political Bistro go next, please let us know! (We may continue as solely a podcast or may take it to the next level as a YouTube program filmed at restaurants around the Northwest.)
Thank you to all of you who have listened over the past year and a half! It’s been a real pleasure brining you news, insights, the food and culture of nations around the world, and, always, a healthy dose of laughter. Keep on bistroying!
Tonight we celebrated the cuisine and culture of Malta. A small and fiercely independent island nation located south of Italy in the Mediterranean, it’s been ruled by the Knights Hospitaller, the Spanish, the French and, most recently, until 1964, by the British.
Our menu this evening came from the Medina Restaurant in Mdina. Our first course featured Gorgonzola and Pecorino beignets set on a baby rucola and cucumber salad, drizzled with honey and hazelnut oil and walnut crumbs. That was followed by a light and creamy Bouillabaisse complemented with a melange of surf clams, mussels and scorpion fish flakes. Main was a choice of either a Mezè platter of Maltese delicacies consisting of pickled vegetables, warm local sausage, smoked fish, marinated octopus, peppered cheese, sundried tomatoes, bigilla and galletti or a rich octopus stew enhanced with apples, walnuts, and sultanas. For dessert we had a platter of carved seasonal fruit laced with star-anise syrup.
In addition to celebrating Malta, we also celebrated the wonderful election returns coming out of the UK! Because this evening was recorded on Thursday evening we didn’t know just how wonderful they’d be until the following morning.


This lunch takes no time to make, it tastes delicious, is filling and is visually appealing thanks to all of the colors of the bell peppers.
In a big bowl, dump the drained Garbanzo Beans.
Next, chop up the cucumbers and bell peppers. Add those veggies to the bowl and mix all together.
Distribute evenly into 4 containers.
On the morning or day of, add some extra protein with grilled chicken, ground turkey, or a can of tuna. Or if you are going meatless, add some quinoa, a crumbled veggie burger or tofu. Or get in a dose of healthy fats with some sliced avocado. The possibilities are truly endless. Then drizzle with your favorite salad dressing or just some olive oil and balsamic vinegar. Then close the lid on your meal prep container and shake it all up so the toppings are evenly distributed. Open and enjoy! It’s as easy as that.


Oktoberfest first organized in commemoration of the marriage between Prince Ludwig and Princess Therese in 1810. More recently it has come to mean the celebration of German culture and heritage. It’s a time to grab a stein of beer and your favorite partner to dance to traditional Bavarian music. Most importantly the festivities must include the hearty cuisine that Germany and Bavaria is known for.
To experience the cuisine as it should be, you should find yourself at the Schnitzel Kitchen, one of the best German restaurants in Sarasota serving up authentic German and Bavarian fare. Try the Wiener Schnitzel, or a tender Sauerbraten. Finish off this hearty meal with a traditional Apple Strudel. It is guaranteed that you will enjoy these time-honored recipes that make Schnitzel Kitchen a favorite in Sarasota. Oktoberfest is the perfect opportunity for you to try these delicious dishes.
Just up the road from the festivities at Oktoberfest Suncoast, this year’s celebration runs from Friday October 9-October 18 at the Sarasota Fairgrounds. Take part in a traditional experience with imported beer, dance and events for the children. This community gathering is sure to make you a part of the culture; on Oktoberfest everyone is German!


TASTY TREAT MAKING IT GREAT SINCE 1948!
The Tasty Treat serves the Largest Cones in Northern Michigan
We will be celebrating 72 years of business in 2020. #thepeoplesplace
All of us at the Tasty Treat are happy to serve you each day! So stop by, and let us serve you today!
Lunch, Dinner and unbelievable Desserts!
Home of the "Lake City Mega Wrap" if you're looking for lunch or dinner just before your unbelievable dessert...you won't regret this choice. After lunch or dinner, dig into your favorite ice cream flavor.
You won't regret the visit!
You have not truly lived until you have visited the Tasty Treat! The destination point in Michigan.


A certain place in Sydney has taken the mission of serving healthy dining options. "Healthy eating, happy dining" is theme at the new O Bar and Dining restaurant.
O Bar and Dining is Michael Moore's new baby that offers dishes that are amazing in taste but also prepared with health conscious methods. It is located on level 47 (where Summit used to be located) of Australia Square. The setting is very modern and hip. It has the combined urbane vibe of a Tao nightclub in the U.S. and a stylish Hong Kong bar but somewhat laid back. It boasts of a revolving 360 degrees view of Sydney (including the Harbour Bridge and Opera House).
All the dishes are based on recipes in Michael's cookbook called Blood Sugar. The menu showcases healthier versions of dishes that we've come to love over the years but with a healthy twist. O Bar and Dining simplified their dishes by using ingredients that are fresh and good to one's health.
|Scorched blood orange|
crisp corn taco rack (4)
After our meet and greet session with Michael, fellow food bloggers Helen, Suze, Jacq and I were seated at the dining area. Browsing through the menu was pretty intense. The menu was so extensive and a lot of things sounded so good. Then finally, I was able to make my selections:
|Spanner crab cakes & quinoa crust, tahini, lemon yoghurt|
|rib eye steak 350g & home ground mustard|
|Hot chocolate soufflé|
Rather than just making food look good, their methods driven by their sense of social responsibility are very admirable. O Bar and Dining's mission to serve flavourful food and promote healthy eating is a refreshing movement in Sydney's food scene.
Ramen Raff was invited to dine at O Bar and Dining as a guest.
O Bar and Dining
47/264 George Street,
Sydney NSW 2000
Bar open 7 nights - 5pm until late and Wednesday to Friday lunch from 12pm.
Restaurant open 7 nights - from 6pm and Wednesday to Friday lunch from 12pm.


October's dinner club was Level III, located in the Marriott on Post and Mason. The ambience is nice, very modern and, because it was a slow night, we got a nice big table - a rare treat at any SF establishment. I started off with one of their signature cocktails, Emperor Norton's Mistress, which was fairly tasty and not too sweet for a foofy drink.
From the Level I menu we opted for potatoes and potatoes. Garlic fries and potato crisps with blue cheese dressing. Both were tasty and the garlic fries had just the right amount of garlic. From the Level II menu we had the Kobe sliders, tuna tartare, mac & cheese and fish tacos. The mac & cheese was a hit (though unable to top the mac & cheese at RNM). The tacos and tuna were fairly unremarkable and the Kobe sliders were so dry that we all had to take a drink of water to get each bite down. We were really looking forward to them, so it was a big let-down. From the Level III menu we had the Anchor Steam Braised Short Ribs which were nice big chunks of yummy meat and came with some so-so risotto.
For dessert we had the shortcakes, ice cream sandwiches and donuts. The shortcakes were a hit all around, each with a different fruit. The ice cream sandwiches were good, save the green tea option which we all agreed should have been pistachio. The donuts were a bit greasy but had a nice chocolate sauce for dipping.
Our wine selection, picture below, was a nice addition to the meal. Siva loved it the most, and I think I'm going to have a long-term affair with red blends. This particular Syrah was a 2004 Jade Mountain from the Napa Valley.
I just noticed on their site that they have a half price happy hour 4-7 weekdays. That might be a great way to check them out.


About 8 weeks ago I became fed up with being overweight. It’s not that I’m huge, but more that I’d just begun to FEEL unhealthy, sedantary.So, first step, I joined a gym (maybe more on that later). Next step was http://www.graze.com I spend a lot of time at a computer and lunch generally consisted of a sandwich. I decided to switch out the sandwich and replace it with Graze’s hassle free deliveries of dried fruit, fresh fruit and nuts. I am a HUGE fan of Graze. In the 8 weeks since I went daily with their boxes, I’ve lost 10 pounds – and I still get to occasionally go crazy with a fish supper. Also, the fruit and nuts keep my sugar levels even so I’ve got good energy all day and their selection is wide enough that the deliveries never get boring. If you want to try Graze for free, just go to www.graze.com and enter the code WQYXPBJ. Anyway, this is the first diet i’ve ever been on – and it’s going well so far!


Thai exports of fresh and processed chicken totalled 390,000 tonnes in the first five months of 2019, up 15 per cent from the same period of last year, according to the Thai Broiler Processing Exporters Association on Monday.
” Read Also : Rival presence in Asia need not stir up conflict ”
The association’s manager, Kukrit Arepagorn, attributed the rise to growth in demand from China, which imported 25,000 tonnes of Thai chicken products in the first five months, up 1,462 per cent from the same period last year. Demand from other countries had also increased by up to eight per cent in the first five months, to 138,000 tonnes. Exports to South Korea, Japan and Malaysia also rose, he said.
” Read Also : Stimac’s India to undergo first test in Thailand ”
With the strong demand in the market so far this year, the association expects Thai fresh and processed chicken exports to achieve the target of 900,000 tonnes by the end of 2019. However, in terms of value, the growth will be curbed by the fact that the baht has strengthened from Bt32 per dollar last year to an average of Bt30.6 this year, he said.


A journey told through culinary experiences. Join Sven Wassmer on a gastronomic journey of discovery filled with unforgettable moments. In his kitchen you will find a playful combination of ingredients that may at first seem rather surprising: hand-picked wild fruits, herbs and mushrooms from the Vals valley combined with the best ingredients from around the world.
Sven Wassmer, Head Chef at 7132 Silver Restaurant (awarded with 2 Michelin stars), brings the best local produce and ingredients to Zurich from the mountains around Vals. Guests can expect a menu at the highest level for lunch or an early dinner above the roofs of Zurich. It is already the third cooperation between Sven Wassmer and Globus.
7132 Silver Restaurant Head Chef Sven Wassmer has once again received rave revues from the Michelin Guide critics for his culinary skills: a second Michelin star is guaranteed to make the ‘2016 Discovery of the Year’ a shooting star in Swiss culinary circles.


Vic & Angelo’s
4520 PGA Blvd., Suite 100, Palm Beach Gardens, FL 33418
Hours of operation:
Monday through Thursday from 11:30 a.m.-10 p.m.,
Friday from 11:30 a.m.-11 p.m.,
Saturday from 11 a.m.-11 p.m., and
Sunday from 11 a.m.-10 p.m.
Vic & Angelo’s menu items are inspired by our desire to transform the American approach to fine, Italian dining into a memorable experience that pays homage to the authentic culinary traditions of Italy.
Our sauces are made with San Marzano tomatoes imported directly from Naples, Italy, and our pizza dough contains the age-old secret to making the best pizza – water imported from New York. Our signature Italian dishes are cooked to order by professional chefs and quickly become favorites of our guests. Each dish is created by hand and in-house by using traditional cooking methods practiced by Italians for countless generations.


Perfect Waves Café, the newest addition to Ivybridge, is a place to meet over freshly roasted coffee and treats. Enjoy the same organic, ethically sourced, expertly brewed coffee you love from Owens, plus Devonshire Tea, along with delicious baked goods, light meals, and a selection of quality brewing equipment and gifts for foodies and coffee lovers.
Our tasteful, relaxed space is perfect for meet-ups, whether you’re catching up with friends, enjoying a cosy afternoon for two, or meeting a colleague for coffee. We are also dog-friendly, so your furry companions are always welcome!
Walk-in only. Booking not available.
Perfect Waves Café
9am to 4pm Mon-Fri
9am to 4pm Saturdays
Find us in the retail park next to Endsleigh Garden Centre just off the A38 at Ivybridge.


RosyWrite a message
Second of all, you should know that you have plenty of options.
But it is time to give yourself a break while supporting local restaurants. Here are some Connecticut places that will dazzle you with a tremendous Thanksgiving spread either for takeout of eat in. So families, put the knives down, let yourselves be served, but sharpen those debate skills. Afterall, the Thanksgiving table tends to be a place where families air it all out or bring deep seated secrets to life? Okay, okay, or just go around the table and say what they are thankful for. Our catering team is happy to answer any questions you may have via at Catering bearsbbq. We have locations in Windsor, South Windsor, Hartford and New Haven and offer meal packages as well as a la carte options.
Whether you are looking for a complete holiday feast or small portion options this holiday, look no further. The Food Crate is local Connecticut specialty gourmet grocery store specializing in prepared foods with a focus on home entertaining. Explore our website for a full range of products and delivery details.
Happy Thanksgiving from the Rosie family to yours. We are especially grateful for every one of our customers who supported us through this past challenging year. We ask for orders to be in by pm on Friday, November 20th. Pickup will be between - pm on Wednesday, November 25th. Reheating instructions will be provided for all ordered items. Rosie will be closed on Thursday, November 26th, and re-open on Friday, November 27th at AM for dining-in and curbside takeout.
From the Rosie Family to yours, wishing you a very Happy Thanksgiving!
Simply Delicious is exactly how it sounds. Need we say it - delicious!
Known for her seasonally inspired recipes and ature style, Chef Lauren Peden has been creating memorable culinary experiences throughout Fairfield County since No time to cook these days? Treat yourself at home with a full holiday menu with dozens of mouthwatering options to make your festive table memorable.
Enjoy restaurant-quality Thanksgiving favorites like homemade gravy, cranberry sauce, cornbread stuffing, roasted Brussels sprouts, mashed potatoes from scratch and homemade pies. Delivery will arrive straight to your doorstep and is available throughout lower Fairfield County. Gaining popularity fast as Connecticut's "choice" meal prep delivery service, Nala's Kitchen delivers to Hartford, New Haven, Middlesex, North London, and Fairfield County; with more areas coming soon. Our customers have grown to love our healthy twist on comfort foods and Thanksgiving Dinner is sure to live up to the hype.
Fan favorites like our cauliflower mac n cheese, honey balsamic brussel sprouts and loaded smashed potatoes will be the hit of the holiday.
Customers can order a whole Thanksgiving Meal for Two or pick and choose sides as they see fit. Order your Thanksgiving Meal today or call us at Your items will be delivered on Nov. With all the uncertainty going on right now why not Let Waters Edge at Giovanni's do the cooking this Thanksgiving? Dessert choices are Pumpkin, Pecan, or Apple pie.
They will also be offering ature Appetizers, Classic Shrimp cocktail, antipasto tray, and their famous Garlic Bread and Gorgonzola salad. Call at Please order before November 21st for pick up Wednesday November 25th. All of us here at Waters Edge at Giovanni's hope you will stay safe this holiday season. AMG Catering, Wilton: With attention to detail and a passionate staff, AMG is ready to make your Thanksgiving spread from appetizers like shrimp cocktail, crudite, and butternut squash bisque to everything a turkey could ask for to hug its side.
And, in addition to pie, that have yummy parfaits by the dozen. Small packages are also available. Ordering available until Thursday, November 19th at contactbassocafe gmail.
Guests can also order a la carte. They have numerous seatings available--between 12pm-6pm for a beautiful Thanksgiving Prix Fixe menu for this tasty holiday. All your favorite trimmings, sides, and desserts like butternut squash bisque or wild mushroom soup, housemade gravy and more. Call Angela at There are also a la carte side and dessert options. To view the menu, visit thecottagewestport.
Elm, New Canaan : Reserve a seat in their safely partitioned dining room or pre-order our special Turkey Day kit and fresh pies through BranchBox. They will have their Thanksgiving menu available for take-out or delivery all day. View menu here. Do you usually spend part of your Thanksgiving volunteering? Do you have a special thank you for someone who has touched your life this year? With our chefs flavoring each layer of our recipes, comfort foods have never been more comforting.
Fortina, Stamford: Turn everything up a notch and let your inner Nonna enjoy Thanksgiving Fortina style.
Broccoli rabe? Or white bean and escarole casserole? Yes, please. Call to order: With high quality, fresh ingredients and where greens are stars, check out his menu and order soon for T-Day week delivery. View full menu for both on their website. Match, South Norwalk : Match will once again offer some tasty side dishes to go pick up for your Thanksgiving turkey dinner.
Classics such as: bourbon Sweet Potatoes with marshmallow drizzle, and charred brussels with bacon, gravy and more will be available for pre-order by Nov 23rd. Pick up at either Match or Match Burger Lobster. View their menu on their web site. Milestone, Georgetown : They are offering two different packages for Thanksgiving depending on the size of your group. Guests can enjoy ature dishes like: herb crusted brined turkey, roasted pumpkin soup, roasted delicata squash my favepotato-leek gratin and so much more.
View the complete menu with ordering instructions here.
Dessert is warm brown buttercakes with sauteed cinnamon apples. Call or order online here. Guests can select from traditional or red eye gravy, and a large assortment of tasty sides are available. Call to reserve: Terrain, Westport : They will be offering Thanksgiving dinner to-go. View menu and order here.
Orders must be in by NOV. For more information or to place your order, call Dana Cifone at Heating instructions will be provided at pick up. They have TONS of outdoor dining. Follow them on IG blueplatekitchenwh for their most up to date Turkey details and deadlines. The menu features classic Thanksgiving dishes as well as ature Italian favorites like Traditional Lasagna Bolognese is made with fresh lasagna sheets pasta, mozzarella, and parmesan.
It is a "build your own" menu which allows for the flexibility of ordering just a few items or the entire meal. Order by Nov Check out the full Thanksgiving menu for everyone at your table. Thanksgiving and dinner menus will also be served all day, starting at 11 a. To place a pre-order for pickup on November 24 or 25, or to make a reservation for November 26, visit TheCapitalGrille. DORO Marketplace, West Hartford : DORO is preparing a Thanksgiving feast to-go of whole roasted or breast turkey, cranberry pear compote, challah bread stuffing, chocolate hazelnut torte, and much more for preorder Nov.
Preorders available now online, in-person, or over the phone before Monday, Nov. Flora, West Hartford: No interest in turkey or meat for Thanksgiving? No problem. Order plenty of beautiful vegetable dishes from Flora for your holiday meal.
What to order this thanksgiving if you don’t want to cook.
Pick up on Thanksgiving Day between 11am-3pm. With feasts forthey have every classic tasty side you can imagine, even treats like sherry glazed mushrooms or skillet cornbread and cinnamon honey butter. Complete turkey dinners for groups large or small. Additional items are also available a la carte. Orders available for pick-up or delivery. Pick Up: Wednesday November Call Order deadline Nov 23rd.
Order by phone.
Just look at how diverse the menu is for this special day; pumpkin ravioli or eggplant timbale, redfish, prime rib, on top of the holiday classics. Served from am-to


Main / Cards & Casino / Agricultural Markets and Prices
Agricultural Markets and Prices
Name: Agricultural Markets and Prices
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Agricultural markets and prices. The European Commission closely monitors the price situation and markets developments for agricultural commodities and food. Description. This text incorporates new information and devotes more time and space to the issues of agricultural industrialization and market structure likely to. Agricultural Markets and Prices 1st Edition. This text incorporates new information and devotes more time and space to the issues of agricultural industrialization and market structure likely to be faced by applied economists. Darren Hudson is Professor of Agricultural Economics at.
The situation of world agricultural markets is currently very different from when agriculture ministers last met in International prices of crop and livestock. AgWeb is your trusted source for Agriculture Market information and tips. Track Ag futures prices for soy, corn, dairy, cattle, livestock, wheat, and more!. In recent years agricultural prices have generally attracted attention for the manner the peculiarities of agricultural markets and prices in a free market context.
The Role of Price Information in. Agricultural Markets: Experimental Evidence from Rural Peru. Eduardo Nakasone. International Food Policy Research Institute . Oregon Agricultural Experiment Station Technical Paper No. a great deal in the past several decades about agricultural markets' price efficiency but that. MODELING OF AGRICULTURAL MARKETS AND PRICES. USING CAUSALITY AND PATH ANALYSIS. Steven C. Blank and Brian H. Schmiesing. This study. 17 Apr Information on the policy initiatives in agricultural marketing division is provided by the Department of Agriculture and Cooperation under the. Providing information on international commodity prices is key to AMIS's mission of monitoring global food markets. International commodity prices might.


Maintaining a healthy diet is important for anyone trying to improve their overall health, but for those with high cholesterol levels it is essential, and there are foods that should be avoided and certain foods that are recommended to lower cholesterol levels.
If you want to lower your cholesterol level, it is recommended that you include the following as part of a healthy low-cholesterol diet:
By consuming one to two ounces of soy protein per day, cholesterol levels can be lowered by up to ten percent. There are many ways to enjoy the benefits of soy and you should consider including soybeans, soy milk, tofu, and soy protein drinks. The recommended daily intake of soy protein is 25 grams per day and this goal can almost be achieved if you consume a soy protein bar that contains up to 20 grams.
2. Foods Rich in Fiber
The reason fiber-containing foods are beneficial for high cholesterol sufferers is that they are not naturally digested by the body. Fruits and vegetables that are rich in fiber and are preferred in a low cholesterol diet are apples, oranges, grapefruit, melons, and berries. One type of fresh fruit juice that is particularly good for lowering cholesterol is Apple. Whether purchased or prepared in a blender or juicer, apple juice should be consumed regularly for best results and is claimed to lower cholesterol levels by fifty percent.
Foods that help in reducing cholesterol in the body.
Vegetables like broccoli, peas, carrots, cabbage, and beets are high in fiber and contain other essential vitamins and minerals. The soluble fiber called glucan is also very effective in lowering cholesterol and is found in oatmeal. Unprocessed cereals that include whole grains are especially recommended as an alternative to processed types that lack fiber content, such as white bread.
Introducing fish into your diet is highly recommended as it contains omega 3 oils, which are polyunsaturated fatty acids and are effective in preventing the formation of blood clots, which are the root causes of strokes and coronary heart disease such as heart attacks. cardiac. By consuming fish, you also ensure that you maintain the correct levels of good cholesterol, which is essential for the body.
Garlic can be taken in food or by taking garlic tablets which may be more palatable to some as they are odorless. Whichever form you prefer, garlic has been shown to be effective in lowering cholesterol and is absorbed in the small intestine.
This is not food BUT! Another natural way to lower cholesterol is to engage in some form of regular exercise. You can easily incorporate this into your daily life by walking instead of using the car. Jogging and running are great and don’t require any equipment. There are many different types of great exercise classes offered at your local gym and most offer the services of a personal trainer who can design an exercise program that will include resistance training with weights and cardiovascular exercise that is perfect for burning calories and thus reducing cholesterol. You would also like to consider some type of competitive sport. It doesn’t matter what you choose, as long as you are disciplined and consistent.
There are many ways to help lower cholesterol levels. By maintaining a healthy diet that includes the recommended servings of the above foods, you are effectively combating high cholesterol levels. In addition, there are certain medications that can be prescribed to help lower cholesterol. Also, it is important to remember to exercise as this will also be beneficial in many ways. By maintaining a healthy lifestyle that includes the above methods, you may see an improvement in your overall health and cholesterol levels the next time you visit your doctor.


Suppose you have some rules that operate on a data payload that can have many possible combinations of data values. During testing how can you be sure that you have covered all the possibilities? Including all the possible ways the data can be bad? Running your test against production data probably won’t help. Even though you may have millions of records, chances are you won’t find every possible combination of the data.
So is there a way that Corticon could help to generate test data?
Yes, Of Course!
Let’s imagine we have some business rules that evaluate meals at a restaurant.
A meal consists of a starter, an entrée, two sides, dessert and coffee
For example here are some possible meals
Starter is Soup or Salad
Entrée is Chicken or Beef
Sides are Fries, Peas, Carrots, Broccoli
Dessert is Ice Cream or Soufflé
Coffee is Regular or Decaf
Here are a few possible meals
soup, chicken, broccoli, fries, ice cream, decaf
salad, chicken, broccoli, fries, ice cream, regular
soup, chicken, carrots, fries, no dessert, regular
soup, chicken, broccoli, fries, ice cream, regular
salad, beef, broccoli, fries, ice cream, decaf
soup, chicken, broccoli, carrots, soufflé, decaf
If we also know the price (or calories) of each of the meal components we can compute the total cost (calories) of each meal.
Perhaps we want to determine which meal is cheapest or has least calories


The Outer Banks Is Known For It’s Seafood Restaurants!
North Carolina cuisine and the outer banks’ seafood restaurants is definitely something to write home about. And in the OBX, we take our food seriously. There are some amazing restaurants and cafes through the barrier islands, from traditional beach shacks to high end establishments, where fine dining North Carolina style is a not to be missed experience (see the Colington Cafe article).
Seafood and shellfish are staple ingredients of classic southern coastal cuisine, with many restaurants serving ‘fresh off the dock’ seafood. You can literally taste the ocean in many local dishes. And the natural landscape means you’ll also find delicious farm-to-tables vegetables accompanying most dishes.
Try steaming hot hush puppies, steamed blue crabs, a Hatteras-style clam chowder, or crab cakes, for a real taste of Outer Banks cuisine history.
Here Are Some Seafood Restaurants In Kill Devil Hills, OBX
- Colington Cafe – Rated the number 1 restaurant in the OBX consistently on Trip Advisor. This is an intimate, upscale but affordable spot. This local favorite will have you returning year after year. Enjoy fresh seafood catches combined with a warm and inviting ambiance. The restaurant is in an old Victorian home surrounded by huge hundred-year-old-oak trees and gardens.
- Goombays – This spot is kid-friendly and serves Caribbean-styled dishes as well. A guest favorite includes Tuna Tacos! They also have Gluten Free options!
- Henry’s Restaurant – This family-style restaurant is a favorite. Guest favorites include the Trout and Clam Chowder.
- Awful Arthur’s Oyster Bar – People rave about the raw oysters and hush puppies at Awful Arthur’s. Definitely NOT Awful. 🙂
- Jolly Roger Restaurant & Bar – Another guest favorite. Enjoy Seafood Lasagna here!
- Chilli Peppers Coastal Grill – Guests rave about the Fish Bites and Monkfish at this local grill!
- Mako Mikes Beach Grille & Bar – This one has its very own Octopus Bar! Another great option if you’re looking for Carolina Seafood!
Nag’s Head Outer Banks Seafood Restaurants
- Blue Moon Beach Grill – Rated top 3 on Trip Advisor for Restaurants in the Outer Banks, this one is famous for its Shrimp and Grits. This one’s located in a small strip mall and the only downside is it doesn’t have an ocean view! A great place to try North Carolina Coastal Cuisine! This one’s off mile post 13 not too far from Dragonfly Dunes.
- Miller’s Waterfront Restaurant – Miller’s is also top 3 on Trip Advisor. Hush puppies and Crab Cakes are quite popular here. The restaurant has been around over 30 years. Enjoy a waterfront dining experience at Millers in Nag’s Head.
- Tale of The Whale – Another waterfront treasure. Guests enjoy the fish duo (Salmon and Tuna) with Lemon Dill Sauce… yum!
- Fish Heads Bar & Grill – Eat Shrimp and Clam Bake. This one is another great restaurant overlooking the ocean in Nag’s Head, OBX.
With so many restaurants, you have plenty to eat and experience in the OBX!


Perfect for your restaurant, deli, catering event, or Chinese/Asian takeout venue, these 9" bamboo chopsticks will allow guests to enjoy your ethnic food! Great for anything from traditional fried rice, lo mein, sushi, and other Asian cuisine, these chopsticks create a unique dining experience for your guests. These non-connected, twin-style bamboo chopsticks are a fun and cultural alternative to traditional flatware in your dining or takeout establishment. They are great for all kinds of Asian cuisine.
Each pair comes individually wrapped in a fun, Asian-inspired red wrapper for sanitation, letting your customers know they're the first to touch their chopsticks. Yellow "Han characters" cover the wrapper saying, "good luck, long life, good health, and well-being." Made of bamboo, these disposable utensils are eco-friendly and can be thrown away for easy cleanup. Quickly add them to a takeout bag of food or have them set out for customers to place on their food tray.


Fourth of July re-cap
The 4th actually started on the 3rd for me... at 9pm I lit the Egg, and at 10pm I loaded it with 14 pounds of pork butts, then started six long hours of monitoring and adjusting it to reach and keep a stable 250 degrees. (I should have skipped fighter practice/social and lit it about 8pm and dialed it in before loading, lesson learned.) I went to bed at 4am.
My buddy Chuck came over and spent the night, and he got up at 6am to take over. He ended up getting me up about 8am because of some slight hitches, and I ended up alternately napping and helping with the adjustments. (He's not as experienced with the Egg as I am, and this was the first really long cook on the Egg for both of us, though we've done them in my smoker before.) We pulled the pork at noon at 200 degrees internal and set it to rest.
Brenna came over and helped with some of the final cooking and preps, and the Jane and her daughters showed up and we sat down to an awesome 4th of July dinner. Lexington Style pulled pork, BBQ slaw, potato salad, roast corn, and deviled eggs. Should have been baked beans, but they got forgot and left in the oven, and the green salad got left in the fridge... We sat out in the backyard and ate till we were ready to burst, and then got out the pies and ice cream Brenna and Jane had brought for dessert and ate some more.
Good friends, good food, good conversation, good weather (a miracle considering the Junuary we've had so far...), who could ask for anything more?


Bangladesh is susceptible to salinity intrusion into water and soil during the dry season in the country's south-western region. Climate change is expected to exacerbate this situation, allowing salinity to penetrate into further inland. Some scholars have suggested that salinity has deleterious impact on rice production but favours shrimp production. Yet it is unclear what effect this would have on peoples' food security. This research, therefore, assessed food security, encompassing dietary quantity and quality, seasonality and food vulnerability of households, basing their livelihoods on three prevalent food/farming systems - traditional rice, export-oriented shrimp and innovative mixed (rice and shrimp) systems. Five study areas in southwestern Bangladesh were explored, depicting differential salinity exposures: two each from shrimp and rice and one from mixed systems. Five representative villages were chosen and households were selected using simple random sampling. A questionnaire survey of 385 households provided socio-economic and demographic data, and five focus groups revealed seasonal patterns in food security. Results suggest that despite its clear importance, salinity intrusion is not responsible for significantly restricting or enhancing their food security; rather farming system plays the major role. While the extent of food insecurity is lowest in the mixed system, with shorter hungry season, it is considerably high in the shrimp system. Agricultural labourers are the most food insecure and vulnerable class in all systems, their condition being worst in the shrimp system. Results show that high proportion of marginal, small and medium landholders/farmers remain food insecure and vulnerable in the higher-income generating shrimp system. The corresponding proportions are lower in rice system and lowest in mixed system. Intriguingly, food security in the mixed system is not undermined under moderate salinity exposure; rather it offers the best food security and least food vulnerability among the three systems. The results have important policy implications for food security under climate change.
|Creators||Munim, Khandaker Mohammed Ashraful|
|Publisher||University of Leeds|
|Source Sets||Ethos UK|
|Type||Electronic Thesis or Dissertation|
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As a new academic year begins this week, Durham Tech students and employees won’t have to look far for a quality meal.
The new Café at Durham Tech offers fresh breakfast and lunch throughout the week under the leadership of Executive Chef and Café General Manager Jordan Fulchiero.
To start off the day, café goers can pick from a selection that includes pancakes, scrambled eggs, biscuits and gravy, Applewood bacon, sausage, and fresh fruit.
Breakfast prices range from $0.50 to $5.50.
The café offers a spread of lunch options such as fresh salads, Angus beef burgers, Portabella cap mushroom sandwiches, daily chef specials, build-your-own sandwiches, pizza, hot dogs, and soups.
Customers can complement their entrées with such side dishes as tofu fries or onion rings and then satisfy their sweet tooth with options like cookies and blondies. Gluten free alternatives for salads and sandwiches are available.
Most lunch options average between $4.25 and $7.25.
The café reopened in April in the Phail Wynn, Jr. Student Services Center (Building 10) on Main Campus. It is open Mondays through Thursdays from 7:30 a.m. to 2 p.m. and Fridays from 8 a.m. to 1 p.m. with only Grab n’ Go options available on Fridays.
“Durham Tech has done so much for Durham and the surrounding communities, and to be a part of something that contributes to the greater good of the community where I raise my children is a privilege,” she said. “One of my favorite memories from college was meeting up with all of my friends and grabbing lunch. It was a much needed break before classes started again in the afternoon.”
Fulchiero’s personal passion for the environment influenced her approach to Durham Tech’s eatery.
She and her employees support local farmers by purchasing produce from the Durham Farmers Market and working with US Foods to obtain locally sourced produce.
Some of the café’s items such as napkins, boxes, and containers consist of unbleached, compostable, molded wheat fiber paper. The staff also uses non-aerosol sprays.
Orders can be placed in-person or online at www.toasttab.com/durham-tech-cafe/v2/online-order#!/.
The café also provides catering. For more information, email firstname.lastname@example.org.
For more information on the Café at Durham Tech, visit www.durhamtech.edu/studentservices/foodservice.htm or find it on Facebook at @CafeAtDurhamTech.


Healthy Recipe: That “Chip Dip”
“When I was dating my husband I learned quickly what ‘Chip Dip’ was as it’s a family favorite,” says Teton Valley Health Dietician Sarah Richins, MPH, RD, LD. “It probably has another name (Black Bean Dip/Salsa or Black Bean and Corn Dip) but around here it’s ‘Chip Dip’ and that doesn’t get confused with any other cracker or chip dips. So good as an alternative to salsa or Pico De Gallo. It’s great with scoops, tortillas, and recently we discovered the Avocado Cilantro Lime Triscuits. Also great with quesadillas or on top of chicken and rice for a meal. The original recipe has quite a bit of spice to it, so feel free to adjust seasonings to fit your own taste palate. This recipe makes A LOT so plan on left overs or to have friends and family help you tackle this one. You could cut the recipe in half, but what’s the fun in that?! This recipe can be used in so many different ways. I promise you’ll find a reason to make the big batch.”
- 2 cans shoepeg corn (drained)
- 2 15 oz cans black beans (drained and rinsed)
- 2-3 tomatoes diced (can use canned tomatoes but we prefer fresh)
- 1/2 small purple onion diced
- 1/2 bunch cilantro chopped
For the sauce:
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon red cayenne pepper (smoked cayenne pepper also delicious)
- 1/2 tablespoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 3 tablespoons fresh lime juice (could use bottled)
1. Mix corn, beans, tomatoes, onion and cilantro in a large bowl.
2. In a separate small bowl, combine all ingredients for sauce and stir/mix/blend well.
3. Combine all ingredients together in large bowl and stir until sauce is well distributed.


Culinary arts programs provide students with the ability to learn to prepare foods. Students in a culinary arts program will learn to prepare food and learn about food safety. Students learn how to make recipes as well as how to create their own. The program teaches students to cook, preparing them to work in a range of restaurants. This may help the individual to advance in his or her career path. The cost of a culinary program varies significantly, based on the school. The program may include one to four years of training. Professional kitchen doors will be open to students obtaining this type of educational background. The scope of culinary employment is vast. Professional cooks work at hotels, restaurants, resorts, casinos, hospitals, and corporate headquarters; and in private homes, aboard yachts, and as vendors on street corners. To place yourself on the best path forward, refine your culinary dreams before you launch. Envision yourself working at your dream job, and then ask a few questions to help choose your culinary direction. Students learn how to prepare classic dishes in all categories including seafood, meat, banquet, and pastries. Cuisine of various localities is dissected to provide an understanding of Asian, Latin, Mediterranean and American food traditions. Wine studies are included to impart a general understanding of gastronomic pairings. Foundations in management like cost analysis and menu development are often taught as a well-rounded exposure to facets of the industry that might be encountered by students who hope to eventually open their own restaurants.
Upon completion of a Culinary Arts Degree program, graduates will be able to:
The scope of culinary employment is vast. Professional cooks work at hotels, restaurants, resorts, casinos, hospitals, and corporate headquarters; and in private homes, aboard yachts, and as vendors on street corners. International students pursuing a career in the culinary arts have a wide variety of options from which to choose. Careers in the culinary arts include baking and pastry chefs, catering, executive chefs, personal chefs, wine sommeliers, and more. International students interested in any of these jobs will most likely attend universities or participate in a diploma program in order to prepare for the demands of the job.
Minm Fee: 3000 € /Year Maxm Fee : 14300 € / Year ( Fee Depends upon University and Country )


Bedourie Camp Ovens
Originally made for the Bedourie Station
The Bedourie Camp Oven is manufactured from spun steel with a lid that fits over the top, and was originally made for the Bedourie Station. This station found that when the cast iron camp ovens fell off pack horses, or were dropped, they often broke, so they invented the Bedourie which would not break. It serves the same purpose for cooking including bread, cakes or similar foods. To keep the heat in you had to half bury the Bedourie in hot ashes with some coals added to the lid and it would cook just as well as the cast iron camp ovens, The Bedourie has one more advantage over the cast iron camp oven, in that the lid fits down over the oven so there is no chance of ashes getting into the oven when you half bury it. The lid also doubles up as a frying pan when you turn it over and use the handle provided in the kit. Camping food tastes great when made in the Bedourie!


Our suppliers are approved on the basis of precise standards of quality, safety and reliability of finished products.
Our suppliers undergo periodical inspections by our technicians in order to guarantee the quality and safety of raw materials that we use.
From time to time, Italpizza undergoes quality audits carried out by our clients. Furthermore, checks are carried out, by independent control bodies, certifying both the product and the system.
Packaged when fresh with the use of a protective atmosphere, the pizzas maintain the fragrance of just having been taken out of the oven, naturally preserving the taste and aroma for 21 days.
75% of Italpizza production consists of frozen pizzas. The most up to date technology lowers the temperature to -40° C immediately after cooking in order to reach the optimum temperature of -18°C. Thanks to this process, the healthiness of the product is guaranteed and maintained for the entire shelf life of the product ( 12/15 months).
Without the use of a modified protective atmosphere, the fresh pizzas maintain the taste of having just been removed from the oven, and can be kept refrigerated for up to 8/10 days.


For $79 Get 3 Laser Hair Removal Treatments a $299 Value, at Paradise Cosmetic Medspa, Located Inside Skye Salon and Spa on Dowlen Road in Beaumont
Spa technicians use lasers to remove hair from the body, just as NASA scientists use lasers to remove Soviet flags from the surface of the moon. Win the hairless arms race with this Epon:
- For $79 you get 3 laser hair removal treatments, a $299 value. **** Your choice of upper & lower lip, front of neck, back of neck, sternum, areola, bikini (basic), hands, fingers, toes, or underarms.
At Paradise Cosmetic MedSpa, technicians use FDA-approved lasers to effectively administer speedy full body hair-removal, abolishing unwanted hairs from bodies, resulting in a silky and smoother you.
For $10 You Get $20 Worth of Authentic Mexican Fare at Guadalajara Mexican Restaurant in Beaumont
After the chaos of your day, the idea of cooking has you crying, "¡Ay yi yi!", Don't flee for the border; escape to Guadalajara Mexican Restaurant for today's Epon instead:
- Pay only $10 for $20 worth of great Mexican fare and non-alcoholic drink
This authentic eatery in Beaumont serves home-style Mexican cuisine that will have you exclaiming, "¡Viva la comida!" Enjoy the Super Burrito, a fried chicken or beef burrito, covered in chili con queso, with rice, beans and sour cream on the side ($7.99), or spicy seafood selections like the Grouper with Seafood Sauce, a lightly batteredd Grouper filet covered in their signature white wine seafood sauce with shrimp and crawfish, served with rice, charro beans and salad ($13.99). Don't forget their Sizzling Fajita's, with your choice of beef or chicken you cannot go wrong (for (1) $12.50 or for (2) $22.99). The extensive menu has all of your favorites, from chimichangas to fajitas to enchiladas, so andele on this deal before it's pasado.
SEE WHAT SOUTHEAST TEXAS DINERS ARE SAYING:
For $8 You Get Elegant Lunch Fare for 2, a $16 Value at Two Magnolia's Restaurant and Catering Located inside The Art Museum of Southeast Texas
Tables at fine-dining restaurants are known for their fancy white-linen outfits, unlike tables in home kitchens, which are notorious for going nude. Dress up for a upscale lunch with today's Epon at Two Magnolias, located inside the Art Museum of Southeast Texas, in downtown Beaumont:
- For $8 you get elegant lunch fare for 2 diners, a $16 value.
The lunch menu spotlights homemade Quiche, served with soup and a fresh garden salad ($8), a Salad Trio, a delicious assortment of chicken salad, fruit salad and fresh garden salad ($8), try the Asian Chicken Wrap with fresh lettuce, crunchy carrot strips, cilantro, Asian bar-b-que sauce and grilled chicken breast ($7.95), or the Daily Hot Plate Special, comes out quick, hot and fresh, served with soup and a fresh garden salad, drink included.
Two Magnolias catering service is dedicated to bringing you the most affordable and reliable catering service in the Southeast Texas area. Whether you're looking for someone to help make your party spectacular, or simply looking for a mouth watering menu to fit the flavor of your event, Two Magnolias is ready to serve you.
Visit us inside the Art Museum of Southeast Texas, where we are open every Monday through Friday 11 am to 2 pm, for a relaxing and elegant lunch or luncheon with your friends or co-workers.
Southeast Texas Reviewers Give Two Magnolia's 5 Stars.


A side benefit, or is it a drawback, of teaching is I get to sample lots of delicious home baked cakes and slices. On my first visit to The Material Girl, Leanne had made a Rhubarb Cake. I thought about it on the trip home, all the next day and the ones after that, until I decided to make one. I went through all my recipe books, cut out recipes and scribbled notes. I googled. I hadn't done so much research since my Uni days!
Last weekend, I was tempted by the Date & Lemon Slice, Krys made. Luckily I found this recipe almost immediately.
I made it with Gluten free flour, 1/2 the grated lemon rind and dusted it with gluten free icing sugar. Yummy!
Next weekend the Christmas workshop is on at Avonleigh. There is always a very tempting array of delicious things made by Sharon and Kay. Hopefully the sun shines all week, I'll need to fit in as much excercise as I can!
The slice is delicious,I have taken it to stephs and it was a hit. Thanks Chris
Posted by: chris | July 25, 2011 at 09:42 AM
It does look delicious Marg, I will have to give it a go, for some of our classes. Found some other recipes on that site aswell. Thank you... Sharon from Avonleigh
Posted by: Sharon | July 18, 2011 at 10:51 AM
Looks delicious Marg. Unfortunately no time to sew at the moment and definitely none to cook either. Work, work, work but plenty of time to eat!
Posted by: Elyte | July 17, 2011 at 10:47 PM
Oh yummy! I have been on a baking frenzy lately (ginger kisses, doughnuts, and fudge), but i will definitely have to give these a try! :)
Posted by: Bess | July 17, 2011 at 09:09 PM
Looks very good! I am a new fan of yours from Indiana, USA. I love your designs. Are your patterns available in the states?
Posted by: Cindy | July 17, 2011 at 12:37 PM


On my journey to getting healthy, I have come across some really good recipes that I want to share. I don't like recipes that are hard or require a lot of prep time. I like recipes that turn out even if you don't follow the directions to the tee.
So just know that these are recipes that I have personally tried and I have loved them. I hope you enjoy them too.
Morning Glory Muffins
- 3/4 cup whole wheat flour
- 3/4 cup oat-bran cereal
- 1/2 tsp baking soda
- 1 tsp apple pie spice
- 1/2 tsp sea salt
- 1 banana, mashed
- 1/2 cup plain kefir
- 1 egg white + 1 whole egg, well beaten
- 2 Tbsp unsweetened applesauce
- tsp vanilla extract
- 1 carrot, peeled and grated
- 1/4 cup pitted dates (optional, I've never used them)
- 1/2 cup chopped natural walnuts (or any nut you would like)
1) Preheat oven to 425 degrees F.
2) Prepare 12 muffin tins by lining with silicon or paper liners, or by spraying with cooking spray.
3) Combine all dry ingredients in a large bowl. mix well.
4) Combine all wet ingredients in a medium-sized bowl. mix well.
5) Pour wet ingredients into dry and mix until just combined. Do not over mix or your muffins will come out flat and rubbery.
6) Spoon batter into muffin cups until 3/4 full. Place in hot oven and bake for 15 -20 minutes. Remove from oven and let cool on wire cooling rack.