Posted by Top Chef on May 23rd, 2013
While many Web sites and apps devoted to dining rely on peer reviews and star ratings, a spate of new apps has eschewed this democratic approach, bypassing the masses for the experts: chefs themselves.
Where Chefs Eat, an iPhone and iPad app released this month, features about 2,300 restaurants recommended by more than 400 chefs, including René Redzepi, Andy Ricker
and April Bloomfield, in 400 cities across the United States and around the world. From humble noodle shops to Michelin-starred restaurants, the app offers an eclectic mix — and is much more portable than the book version, a 704-page reference published in January.
The iPhone app Chefs Feed, which made its debut in 2011, sorts suggestions from about 700 chefs, including Mario Batali, Thomas Keller and Scott Conant, according to cuisine, price and neighborhood. The app features approximately 5,000 restaurants in 20 American cities, plus London, and the company said it will add Vancouver, Toronto and Montreal to its roster this month.
Come November, Chefs Feed will follow the lead of Where Chefs Eat, publishing its own printed guide. Chefs Feed also allows you to follow specific chefs to receive updates on their new finds. And Find. Eat. Drink., an iPhone app released in January, offers a similar service, but branches out a bit — it includes suggestions from sommeliers, bartenders and purveyors in addition to chefs.
Where Chefs Eat App Chefs Feed App Find. Eat. Drink App
Posted by Top Chef on May 17th, 2013
Lunch at the office can be a no-win situation.
Sure, you can go out everyday, but it’s expensive and, let’s be honest, most of us use at least part of the lunch hour working at our desks so having to go out for lunch takes time away from your latest project.
It’s also more difficult to eat healthy because of the temptation of those fantastic looking pictures (of high calorie foods) you have to stare at before you order.
Doing the brown-bag thing can be a cheaper, healthier alternative, but it can get boring always eating the same thing you just had for dinner a few hours ago.
The way to turn lunch from a no-win into a win-win is to start cooking at work.
Channel Your Younger Self
Think back to your college days where you spend hours inventing ways to cook your favorites without leaving your dorm room. You eventually figured out how to cook about anything in your dorm room right? Bring that ingenuity to the office.
Check Out Your Options
The first thing you need to consider is what types of cooking appliances are available, and what others are legal for you to bring.
Microwaves and refrigerators have become relatively standard in most offices, but it’s important to know what other small appliances are available, or legal for you to add.
Items to consider:
- Chiller bag, if you don’t have a fridge
- Tea kettle (to prepare couscous, cook angel hair pasta, etc)
- Toaster over
- Sandwich press
- Small crock-pot
- Rice cooker
Next, check out the shopping options around the office. If there is a local grocery store or small shop, become more familiar with their offerings so you know what is available in a pinch.
Remember, you are not cooking at home, and your mother will not be cleaning up after you. You’re sharing the kitchen space, and the air with many other people.
With this in mind, here are some tips to follow while cooking at work:
- Be careful about cooking items with a strong smell. If too many people are annoyed with the smell of your fish, bad things could happen.
- Make sure there is space available to properly clean up after yourself… and do it!
- Don’t monopolize the entire kitchen area.
If you’re ready to take control of your work lunches, here are some great resources to find recipes that will work.
Put your thinking cap on and get started with cooking at work!
Posted by Top Chef on May 16th, 2013
Beneath the rose glaze lies some pretty genius pastry engineering.
Remember you heard it first from Recipe For Success…The new hot pastry will be the “Cronut” Because it’s part croissant and part doughnut the pastry chef is, appropriately, calling it a cronut. (Go ahead, say cwaahh-nut, you know, French style.) Each one of these puppies is made from pastry dough that’s been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. But that’s not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar. Got it? Good. Let’s briefly examine the sheer implausibility and engineering genius that goes into each one of these things.
First off, call your friendly neighborhood pastry chef and ask him or her what happens when you try to fry croissant dough. It’s not pretty. Even if the laminated layers don’t separate instantly and part ways in the hot oil six ways to Sunday, chances are that yeast-leavened dough will have a lumpy, sad, and uneven ascent before it ever gets to the golden brown stage The trick seems to be to fry it in grapeseed oil at one specific (and somewhat secret) temperature.
The fried cronut looks like this on the inside:
To finish, it’s filled with cream, another feat that’s also a bit difficult to pull off in a pastry that has a punched-out center hole. The finished cronut tastes a lot like a classic glazed doughnut, but much more awesome.
Bye Bye Cupcakes (thank god),
Posted by Top Chef on May 15th, 2013
What are you waiting for…It may be inappropriate to wear white before Memorial day but not for grilling. I have been known to use my grill in a snow storm.
What’s the best thing to BBQ? no competition it’s St Louis style Ribs. Here is my favorite recipe…Enjoy!!!
For the ribs and rub
- 3 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
- 1/4 cups sweet paprika
- 4 1/2 teaspoons freshly ground black pepper
- 4 1/2 teaspoons dark brown sugar
- 1 tablespoons salt
- 1 teaspoons celery salt
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons ground cumin
For the mop sauce (optional) Highly recommended
- 2 cups cider vinegar
- 1/2 cups yellow (ballpark) mustard
- 2 teaspoons salt
Step 1: Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
Step 2: Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two third of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
Step 3: Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
Step 4: Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.
Step 5: When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
Step 6: When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Recover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for the baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
Step 7: To serve, cut the racks in half, or, for a plate-burying effect, just leave them whole.
My mouth is watering
Posted by Top Chef on May 14th, 2013
Experts have discussed the merits of eating insects for years, but even though it still seems strange and freaky in the U.S., it’s becoming increasingly popular around the world. Today, the Food and Agriculture Organization released a 200-page report at a news conference at the U.N.’s headquarters in Rome. It made a strong case for why humans should eat bugs: They can help fight hunger and pollution while providing high-quality protein and nutrition. We’ve summarized the most persuasive arguments about why you should consider eating lemony ants and popcorn-flavored crickets.
1. 2 billion people already eat insects around the world. And Angelina Jolie is one of them.
2. After two decades of living underground, cicadas are about to attack. They’re actually a rare delicacy that taste like shrimp when boiled, and have a nutty flavor and a buttery texture.
3. There’s already an insect-themed tasting menu. French chef David Faure serves a special bug-centric meal for 59 euros ($76.50) at his Michelin-starred restaurant, Aphrodite, in Nice. He serves crickets, which taste like popcorn, and mealworms, which carry a subtle, nutty flavor.
4. Bugs are a great source of protein and nutrients: Biologists say that the high-quality protein that bugs like beetles, ants, crickets, and grasshoppers provide rivals lean red meat and fish. Insects are also good sources of nutrients like copper, iron, magnesium, zinc, and fiber.
5. Eating insects benefits the environment. It’s easy and efficient to convert bugs into edible meat, and they produce few greenhouse gases and feed on human and food waste.
6. Bugs are omnipresent and reproduce quickly — just take a look at your legs come July. Family-run insect farming happens mostly in forests, but with mechanization, it can become more mainstream.
7. Noma chef René Redzepi loves preparing lemony black wood ants and fermented crickets.
8. If you eat bugs now, you’ll be bold enough to try a spider in years to come. The Food and Agriculture Organization says that its Edible Insect Program is studying the benefits of eating arachnids. Scorpion, anyone?
UN SAYS: WHY NOT EAT MORE INSECTS? [AP]
Cicadas: “The Shrimp of the Land” [NBC Philadelphia]
French Chef Puts Crickets on Menu in Push to Use Insects as Food [Bloomberg]
Earlier: Are Bugs Really Going to Be the Next Big Thing?
René Redzepi Brings Bugs to New York, Imagines a Bleak Food Future
Posted by Top Chef on May 13th, 2013
After 60 years of service on Sullivan Street, Joe’s Dairy is closing due to “lagging walk-in sales”. What??? you say, in this day of everyone talking about how important fresh natural ingredients are for good health and good flavor. I thought small batch producers were all the rage in the food world. Joe was one of the original “artesenal” producers and will be sorely missed. If Joe’s store front becomes another Cup Cake store I’ll scream.
Posted by Richard Cooper on October 12th, 2011
As the temperature begins to drop and the leaves start to fall I find myself thinking about the holidays that will be upon us all too soon.
If your company is like most you will celebrate the holidays with a company wide or department holiday party. Having spent some 25 years in the corporate world I have attended many holiday shindigs, they were always fun but pretty shallow at the same time. The best part of the party was usually the next day when the scuttle butt about who over indulged and who made fools of themselves in various ways (and you know who your are) would rapidly make the rounds.
As we struggle with shopping lists and invitations, compounded by December’s bad weather, it is good to be reminded that there are people in our lives who are worth this aggravation, and people to whom we are worth the same.
As a youngster my parents taught me that the holiday season was about Good Cheer, Bringing Tidings of Joy, Acts of Kindness, Good Will to Men, Peace on Earth, Loving, Sharing and Charity by Giving Back to the Community and the Less Fortunate. I wish I could say that I always remember to think of the holidays in those terms, but like many people this time of year sometimes looses its meaning.
Does your company subscribe to the “real” meaning of the holidays when it comes to your party? You can you know. …
We at Recipe For Success have developed a way for you and your firm to give back this holiday season. Our Cooking For a Cause program is designed to bring people that work together a unique way to celebrate together. Instead of your normal Holiday party, Cooking for a Cause offers a fun way to celebrate and give back to your local community.
Cooking For a Cause is a three prong program where everyone cooks food for a local charity…
First, we prepare a hot dish like Lasagna.
Second, we make lunch bags for children. The bags consist of PB&J sandwiches, fruit, and a healthy snack. We make the Peanut Butter from scratch.
Third, we stuff Family Bags full of staple items to help fill the pantry’s of those less fortunate than we are.
We invite a representative from the charity to come to the gathering and give a short talk on how they will use your donation and the state of Hunger in America and your local community.
Just how important is this notion of “giving back”…
The U.S. poverty rate reached 15 percent in 2010, the highest level in almost 20 years — and it would have been much higher without significant government support.
46.2 million people are living in poverty — defined as below $22,000 for a family of four — is equal to the population of California and Colorado combined, an all-time high.
Last year, the homeless population grew by 56 percent — not among chronically homeless tent campers, but families with nowhere to go.
30,000,000 Children go to bed hungry each and every night
Please see our web-site for more details on Cooking For a Cause and our other Culinary Team Building events.
The Holidays are not as much about opening our presents as opening our hearts.
Posted by Richard Cooper on May 6th, 2011
I have two major life passions (besides my family, who will always be first)…the study of Human Nature and all things Food. As you can tell I’m not a very complicated person. This is my first real Blog attempt, yesterday I couldn’t spell Blob… I am committed to writing at least 2 entries a month that hopefully will catch your attention and keep you reading and motivate you to join in the conversation. I am going to be running at the mouth about 2 things, any guesses? You got it… Food and People, more specifically …how can cooking help us work more effectively together in the corporation, or simply put… Team Work and Team Building.
I am fortunate that I get to travel often, meeting interesting people and eating in great restaurants (and not so great). I am planning to bring you my impressions of restaurants and their chefs, and all types of food establishments from the various cities I visit. In addition, recipes, cooking techniques, kitchen gadgets and equipment and other Foodie subjects you might be interested in. I would love and hope to hear from you on what you read here and any topics that you would like to talk about or that might just pop into your head…Please help me, I know I will run out of ideas all too soon.
Whenever someone asks me what kind of work I do (people always ask about your work, don’t they) I know I am in for a conversation, when I tell them I am the founder of “Recipe For Success” which produces Team Building events for corporations. More specifically Culinary Team Building events… I don’t wait for them to ask, I try and provide a simple explanation. The objective of this Team Building program is to use food preparation and the gourmet meal that is produced, as an active and powerful metaphor. The group will experience all the components of a functioning team, bond together and get to know each other in a unique environment outside of the work place. Typically we are part of a multi-day off site meeting. We break large groups into smaller teams…each team is responsible for cooking one dish as part of an International Buffet that they will eat for lunch or dinner that day… “So”…, they ask with interested eyes, the eyes give it away, I know I will be there a while. Well, the teams prepare their dish without a recipe…, “What do Team Building and cooking have in common????” You’ll just have to wait until my next Blog entry to find out.
Food Funny…1 small Roast of beef
1 large Roast of beef
Take the two roasts and put them in the oven.
When the little one burns, the big one is done.
Posted by Richard Cooper on July 27th, 2010
Be the first to answer our Trivia question and win a great prize!
Tokyo, never really considered a culinary Mecca by most, in my humble opinion belongs near the top of any Foodie’s list of the world’s great cuisines.
A bold statement I know, and I will most likely receive some comments from my French, Italian and American foodie friends, asking if I have finally lost my mind. These retorts I am sure will come from those who have never visited this world class gastronomic city.
I recently returned from producing our first Recipe For Success Culinary Teambuilding event ( www.recipeforsuccess.com ) in this part of the world, lucky me.
First, I would like to send my heartfelt thanks to my new friends Sara, Akemi and Iwoo who took me under their wings and showed me places and things I would never have found on my own. They took me to unbelievable restaurants and introduced me to some of the best food that has ever passed through these lips. Their warmth and hospitality was second to none and indicative of their city’s citizens and culture. Thanks!
The Team Cuisine event was a great success, in large part due to the quality of the ingredients. I have been fortunate to travel to many great “eating” cities but never have I had the good fortune to work with ingredients of such high quality. The shrimps (with heads still on) were so fresh I could swear they were moving. The produce was fresh and bursting with flavor. Everything looked and tasted as if it was picked or caught that day.
Prior to the event I was a bit nervous about the language barrier as most of the participants did not speak English and I can’t count to three in Japanese. I guess the old adage “ Breaking Bread together brings people together” is true. Imagine what making and breaking bread together can accomplish. Cooking has shown itself to be the true international language.
So, what did I eat in Tokyo and why was it so good? Those wonderful ingredients were served in every establishment I ate in, be it a formal high end restaurant or a street stall with 10 seats serving Yakatori (usually chicken or strange chicken parts, hearts, liver etc.) grilled on skewers with some sort of terrific BBQ type sauce, Yum. Needless to say I ate my share. IF I saved all my skewers and brought them home, my bag would have incurred overweight charges from the Japan Air. One of the items I needed to close my eyes before putting it in my mouth was a Yakatori of raw chicken. Well not really raw but seared on the outside and very rare on the inside like we cook Tuna here. Delicious once I got passed the cultural thing…. Don’t try this at home.
The weather was hot, very hot and humid to boot, but that doesn’t stop the Japanese people from eating hot soup. It seems that some kind of soup was served at every meal, breakfast included. In the USA we have Starbucks on every corner, in Tokyo they have Ramen Shops (Noodle Shops serving mostly big steaming hot bowls of rich noodle soup with veggies, seafood , pork or beef). The hot weather didn’t stop me from having a bowl just about everyday. The culturally correct way to partake is to “slurp” the noodles and soup. With every chop stick or spoon full, I thought about what my mom would say about slurping. Ramen has become very popular in New York and new shops are popping up almost every day. Some are very good but for the most part don’t measure up to Tokyo’s rich broth and hand pulled noodles. Will I continue to eat Ramen in the summer? You bet, and all fall, winter and spring too.
I’m getting a bit long winded and have lot’s more to say, stay tuned in to my next Blog installment. In the meantime try your hand at this week’s trivia question. The first person to e-mail me the correct answer will win a copy of Japanese Cooking A Simple Art, 25Th Anniversary Edition
• By Tsuji, Shizuo
Since its release twenty-five years ago, Shizuo Tsuji’s encyclopedic and authoritative work has been the acknowledged bible of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.
After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods—making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on—with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic “soup and three” formula to a gala banquet.
Trivia Question: New York boasts some 40,000 restaurants… How many are said to be in Tokyo?
Posted by Richard Cooper on July 26th, 2010
Being on the cutting edge of team building is a hard job but someone has to do it. When we introduced TeamCuisine almost 6 years ago, cooking and team building were not the hit they are today. Foodies and non-foodies have enjoyed our cooking team building events and while I was putting together some testimonials, I thought that our clients can tell you about it better than I ever could. Thanks to all of you for some great events these last 6 years!
“Everyone enjoyed the evening and thought the cooking was a blast. They really had a good time with it and we will do it again. Overall, it was very very positive and I thank you for pulling it all together at the last minute.”
Flik Conference Services on site at Pfizer Inc
“Stewart and Ann put on a wonderful event for our group last night!! Thank you for bringing “your best” to our dinner. The group was really engaged and the food tasted wonderful. I can’t wait to share this success with all of my colleagues.”
“The event was fantastic and all the guys had a great time. Richard was great!”
Nissan Canada Inc.
“Feedback from last night has been awesome!! Thanks so much for a great event.
“It went well! Our people really enjoyed themselves and for those who normally don’t cook, learned something new. I’ve received a lot of good feedback.”
Deloitte Services LP
“The event was a big hit!! I can’t thank you, Jeff and Craig enough! I look forward to working with your company again.”
Booz | Allen | Hamilton
“Your team did a fabulous job with the event, they actually handled the first hour on their own while we set the dining area. Our store directors had an amazing time and the meal was very good. Thank you for pulling this together so quickly…”
Note: This event was produced in the clients office
“I would like to take the opportunity to thank you and Richard for another “outstanding” event. I hope to get to meet you someday, as I am sure ExxonMobil will continue to do business with you in the future.
Some of the comments / feedback I received…
“Please provide me with “Recipe for Success” contact information – I want
to use them for an upcoming / future event – I have haven’t had this much
fun at a Team Building Event in a long time”
“What a blast – it gave me time to bond with others in a fun and relaxing
“How and where did you find these people! They put on a great show”
“That was alot of fun – I never knew I could cook”
“We really had a great time at our meeting! This is definitely a night no one will forget.”
State Farm Insurance
“Thank you for everything from the food to the team building to the professionalism and then some. They raved about it and suggested I spread the word to the rest of the company for future events. From a planning perspective everyone was extremely helpful too.”
Valerie S., CMP Meeting Planner
American Express Business Travel
“The event went perfectly! I can’t even tell you how wonderful Craig and Jon (? – his partner) were. Everyone had a wonderful time!”
Bayer HealthCare Pharmaceuticals
“I’m going to pass your name on to a few folks that are taking lead on our different offsite events for balance of year. Of course, there’s always next year to plan for and believe me, you guys are at the top of my list! You did a wonderful job getting things pulled together for us last minute and you made me look great!!! That’s always a plus!”
PepsiCo Financial Shared Services
“Thanks for your wonderful event! It was such a pleasure to meet you and take part in such a unique team-building experience. We all thoroughly enjoyed ourselves as well as the delicious dishes!”
Raytheon Missile Systems
“Thank you again, for a successful event. It is now the one to top.”
Raytheon Legal Department
“Thank you for a wonderful team event! Richard was great. Everyone is still talking about it.”
Oracle Technology Business Unit
“Thank You for a fabulous Team Cuisine event. Everyone seemed to have a great time…. a few of them were having too much fun! I really appreciate you making this event so successful, especially with such short notice. Thanks again for a fabulous event. I hope we have an opportunity to work together again!”
Jackie – Event Planner for Bank of America
“The session was very well received — we had had a difficult afternoon and it turned the group’s mood around — I was also able to leverage it with a deeper debrief the next morning. I greatly enjoyed the set-up and Nadine’s “gentle support” to the teams during the session was helpful … it was very professional and not “tacky”.”
Brian – Johnson & Johnson
“We had a wonderful time! Facing a set of challenges that were very different than what we do 50-60 hours a week, we all learned different and surprising things about each other and I think everyone appreciated the new perspectives we now have on our colleagues. I think we’ll be a closer, better team for it. You were an excellent, low-key, firm, helpful leader with a great sense of humor. Thanks so much. Everyone wants to do it again – so we’ll be in touch!”
Lea – Public Broadcasting Systems
“I loved it! (As you probably knew I would.) Lessons learned:
- Everyone has something to contribute.
- There’s a lot of creativity and imagination in this group.
- Things run smoothly when we check our egos at the door.
- Where one person is weak (e.g. my artistic sense is non-existent), another is strong (thank you, January); we complement one another.
- Even a near-disaster can be rectified (cf. the dessert, which, BTW, was divine).
- Even when there’s something you dislike or of which you disapprove, if it’s a necessary element, you just shut up and accept it. (I know this is anathema, but I hate tarragon – it’s such a fussy herb – but that’s what our recipe called for. And a lot of other people – even people I respect! – like it.
- We can COOK!”
Joan – Accenture
“It was a pleasure. We opened to rave reviews and I’m sure you’ll see us again!”
Vincent – Bank of America
Posted by Richard Cooper on June 25th, 2010
During Mr. Cooper’s 25 years of publishing trade magazines for the Food & Wine industries he traveled the world meeting and taking private cooking classes with top International chefs.
Richard left that world to follow his dream of opening a cooking school (My Mothers Kitchen) in New York. This transition led to understanding the many parallels of managing teams in the kitchen and the corporation.
As interest in these similar environments grew, Mr. Cooper developed Recipe for Success, and our flagship program Team Cuisine. These programs were designed to aid in effective Team Development, Team Building and Team Bonding, while enhancing a firm’s social capital, using the Culinary Arts as a metaphor for the corporate environment.
Richard lives in Connecticut with his wife and Daughter.
Recipe for Success


These S’more Bars are everyone’s favorite dessert. I am asked for the recipe over and over again! Several years ago I combined what I liked of 3 different recipes. After many tries I came up with this recipe. Always a big success!
S’more Bar Recipe
Preheat oven @ 350. Spray a 9×13 pan baking spray.
1/2 + 2 Tbsp of butter(unsalted)
2/3 C sugar
Beat a few minutes until light and fluffy.
1 tsp vanilla
Combine until well mixed
18 whole graham crackers(3 C coarsely crushed). Do not use store bought for pies
1/2 C all purpose flour
1/2 tsp salt
Mix until well mixed
Reserve 1 C of mixture
Add remaining mixture to bottom of pan. Press into pan until completely covered and even.
1 C milk chocolate chips (Hershey’s or Toll house work well)
31/2 C mini marshmallows
Sprinkle each one on top of crust
Then crumble reserved crust into little bits over chocolate and marhmallows.
Bake for 20 minutes or until only a few light brown marshmallows have occurred.
Cool, cut into squares or bars and Enjoy!
I made these Whoopie pies for my daughter’s pompon team. They were soft, rich chocolate flavor and complete deliciousness. I copied this recipe out of a magazine a few years ago so I don’t know the originator of the recipe. There are several similar recipes on Pinterest. Also I made my own creamy filling since I didn’t want to use 2 sticks of butter as recipe had said.
1 chocolate cake mix (I used devils food)
1/2cup of water
1/2cup vegetable oil
Preheat oven to 400 degrees
In a large bowl or mixer add cake mix, eggs, water, and veg. oil. Mix until well combined or approx 3 minutes.
On a baking sheet lined with parchment paper( I used nonstick foil). Silpat could be used too. Use 1 tablespoon of batter onto cookie sheet. Use back of spoon to make round circles.
Bake 8 minutes. Don’t over bake!
1 stick of softened butter
2 1/2 cups powdered sugar
1 tsp of vanilla
I beat all ingredients in mixer. I wanted it to be thicker and fluffier than regular icing so I mixed it for several minutes (5 minutes).
When cookies are done and well cooled I put a dollop of icing on 1 cookie and then gently smooshed another cookie on top of it.
Go ahead and try them. They are so worth the effort!


DINING AT IT'S BEST
"Our mission is to be your restaurant of choice"
We opened as a full service restaurant and bar in 2007 to serve our award winning food year round. Our Detroit Lakes location opened in 2018.
"We want to be the absolute best at what we do"
We think we have the “best staff in town” and we could not be successful without them.
“We stand for... Food with Attitude”
We have the highest standards of excellence for service and food with a dedication to not compromise these values. We are confident that you will agree Spitfire stands for “Food With Attitude”.


All my cakes are 3 layers and made from scratch. Serving size is based on a 2x2 inch slice.
Basic Buttercream Decorated Cupcakes $24
Fondant/Nonedible Toppers $32
*Add Filling for $4/dzn
Basic Buttercream Decorated Cupcakes $20/2dzn
Fondant/Nonedible Toppers $28/2dzn
Buttercream or Buttercream with Fondant Accents.
All Cakes are flavored with natural ingredients.
Cookies N Cream


Family friendly dining
The Best Seafood in Lincoln City
Lil Sambos is a great destination for anyone looking to eat great tasting food in Lincoln City, Oregon.
541-994-3626 | Open Daily 6am – 8pm
$7.75 Senior Menu Banquet Room Family Friendly Free WiFi
Lil Sambos Restaurant has been a coastal landmark for over fifty years.
One question we are often asked is whether or not we were ever a part of the Sambo’s national chain. The answer is no. Our name is borrowed from the hero of a fictional story about an Indian boy, tigers, and pancakes written by Helen Bannerman in 1899.


We offer a generous, traditional breakfast in the morning at 8:15 or 9:00 AM. If you wish to eat earlier, we are happy to accommodate you. Coffee and tea are available all day. We try to accommodate most dietary restrictions. We use fresh, local and New York State grown produce and fruit when possible.
Here are some of the dishes we serve for breakfast:
Coffee or Tea
Homemade Muffins or Quickbread
A main course that can be a casserole and pancakes or french toast served with meat. (The menu is chosen by the cook and changes every day)


Most people know the benefits of eating wholesome healthy food and the awesome benefits it offers but did you know you could add them to your dog’s diet? Dogs can benefit from many of the same healthy foods that we ourselves enjoy. Next time you want to give you dog something a little extra consider one or more of these options.
Apples with the skin on are full of phytonutrients that are thought to be protective against some types of cancer in humans. They are a source of vitamins A and C. However, apple seeds contain cyanide so your dog should not be allowed to eat the core.
Carrots contain beta carotene that nourishes the optic nerve and promotes good visual health. Carrots also act as an antioxidant to natural cell damage done to the body and helps slow down the aging of cells.
Broccoli is nutrient rich and contains cancer fighting properties. Broccoli also helps boost their immune systems.
Yogurt is a good source of calcium and protein even in dogs just make sure to buy a sugar free and fat free if your dog is a little over weight. Frozen yogurt is also an awesome summer treat for dogs.
Celery helps to promote heart health by lowering cholesterol, lowering blood pressure and helping muscles around the heart relax. Celery juice is also great for dogs with arthritis or joint pain.
Sweet potatoes are great sliced and dehydrated as a chewy treat for your dog. If you don’t have a dehydrator you can buy them prepackaged at various pet stores.
Green Beans improves blood fat levels and protects against oxygen damage. They also contain heart healthy omega-3 fatty acids, adding to the cardiovascular benefits of this vegetable as well as are a good source of plant fibre, vitamin K, vitamin C, and magnesium.
Pumpkin improves intestinal health especially in dogs who suffer from digestion problems. The fiber content in pumpkin is so abundant that it also helps absorb water, thus alleviating diarrhea. This keeps the GI tract moving which in turn helps keep the cells lining the gut healthy.
Salmon is a fatty fish which is also a good source of omega- 3 fatty acids. These fats can be beneficial for skin and coat health. Dogs who have allergies can sometimes benefit by eating salmon or salmon oil. Of course be sure to cook the salmon first though!
Eggs are a great source of protein, riboflavin, and selenium. Eating cooked eggs can also be great for dogs who get upset tummies easily as well since eggs can give them a little protein boost.


I’m telling you! I am a sucker for vintage baking pans! For some reason, when I find them and I just have to bring them home with me! I don’t always have a plan for them but I can’t leave them behind either. One of these days, I’ll come up with the perfect plan for all my vintage baking pans that I’m hoarding right now! But on this junking trip, I was telling my mom that I really wish I could find a vintage tin fluted pie pan. And I FOUND ONE! The junking gods were looking out for me! And right next to the pie pan, I found the angel food cake pan! Double whammy! Yeah for me!
Vintage Fluted Pie Pan perfect for food staging
I had seen somewhere that someone made a cake plate with a fluted tin pie pan turned upside down on top of a wooden candlestick holder. And while it was super cute, I was looking for a fluted pie pan for my pie pictures instead. You know me; I haven’t gotten brave enough to try a homemade pie crust. So I thought the fluted pan would create a cool pic for my pies that I’m whipping out every now and then using frozen pie crust. This one happens to have a bent side to it but that’s okay! It just adds personality to it! And what were the chances that I found it on the day I actually commented that I wanted to find one! Woot woot!
As for the angel food cake pan, let me first say, can you imagine how hard it would have been to get an angel food cake out of this pan WITHOUT the removable inside??? I cannot even imagine! Angel food cake is not one of my specialties. I’d much rather just buy one… hehe
Vintage Angel Food Cake Pan turned succulent planter
But I love this pan for what I want it for! I’m going to fill it with succulents and put it on a step of an old step stool that I picked up in the back rock area. The area is just on the other side of our dog fence but still our property and it just needs some lovin’. My hubby and I cleaned it all up last year and added some rocks and some landscape bricks to try to keep it from washing out from large rains. And after the other night’s rain, hail and a tornado warning, I think it just might be working for us! At least this time, we don’t have to go move all our rock off the grass and back into the rock bed.
Can you tell I’m excited to get started on my landscaping? Yep, I can’t wait to get some stuff done and share updated pics with you all! Wish me luck! This will be my first time actually doing much landscaping! I’ve always lived places that had it done already when I moved in. But with my mom’s help, I’m excited to try my hand at it! Who knows, I might just love it!
Update! How cute did this turn out! Oh my gosh!! I love it!
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Provides an intense flavor of corn, without preservatives or artificial colors. Because it is precooked, its use in manufacturing processes offers innumerable advantages over the direct use of whole corn or raw corn flour, which translates into cost savings associated with time and energy, necessary to cook and grind the corn until it becomes dough. You can also use this product as an ingredient in your formulation.
• 100% pre-cooked yellow corn flour
• Presentations: 5 lb. and 50 lb
• Shelf life: 12 months


AUTHENTIC THAI RESTAURANT IN BULLHEAD CITY, AZ
|Mon - Sun:
|11:00 AM - 8:00 PM
|Mon - Sun:
|11:00 AM - 7:30 PM
At MeYou Thai At-ta-rote, we offer meals of excellent quality and invite you to try our delicious food.
The key to our success is simple: providing quality consistent food that taste great every single time. We pride ourselves on serving our customers delicious genuine dishes like: Thai
Eat delicious food. Grab a drink. But most of all, relax! We thank you from the bottom of our hearts for your continued support.
Hidden gem Thai restaurant in Bullhead. I had the Drunken noodles with chicken lunch special. It was delicious. Excellent service. Great menu. Delicious food. Definitely worth a visit.
The food is amazing. The flavors are clear and distinct. Many areas of the menu ring true to an expected Thai experience. The spices and ingredients are fresh. Each dish was created top-notch even if it's not your palate. We will be returning.
My meal was amazing! I had vegetable yellow curry with Tofu and 6 Spring rolls. Everything was fresh and so delicious! I will be ordering from them again soon. It's a very small restaurant with simple seating.


World class dining in the sky
Qatar Airways ‘Food & Beverage’
We partnered with Qatar Airways to create a fresh and modern approach to their food & beverage photography for the launch of their new on-board dining experience. The new concepts included newly-designed tableware, in-flight dining menus, cutlery and chinaware.Qatar Airways collaborated closely with local farms and suppliers to produce products that promoted a ‘farm-to-table’ approach.
The new in-flight dining menus were designed to align with the four seasons, better incorporating the use of locally-grown produce and tapping into authentic foods of local provenance delivering the very highest international standards.
- CLIENTQatar Airways
- SECTORTransportation, Food & Beverage
- WHAT WE DIDCreative direction, full production, food & beverage photography, food styling, photo retouching
- PHOTOGRAPHYJuliet Dunne


Planning a honeymoon in Phuket? Well, everything can be planned by your tour operator, but he doesn’t help you in searching the best Indian restaurants and places to eat in Phuket! before planning your honeymoon to Phuket, you must give ample of time to yourself, planning the best beaches and places to visit in Phuket!
Now, I will give you a glimpse of the Best Indian Restaurants and Places to eat in Phuket!
Best Indian Restaurants and Places to eat in Phuket
In Phuket, you can have excellent sea food on the beaches, though there are many delicious cuisines to munch everywhere. There is a huge bunch of restaurants that serve decent Indian, Western and Asian food. The vast diversity of mouth-watering international cuisines and dining experiences is one of the major attractions of the Island. Thai food, off course, is in the main list of their menu card, but is worth trying specially when you’re in Phuket. The Thai cuisine is known for its wonderful flavors, saucy meals and fresh ingredients. There are some of the best restaurants in Phuket, where you can enjoy every bit of continental dips! Check them, and chart out your travel to Phuket wisely!
Best Indian Restaurants
First of all, the Indian food! For every Indian couple, it’s a must to keep at least one Indian restaurant on the list. So, if you are kebab lovers and want excellent Arabian dining experience, do not forget to visit Arabia Restaurant in Patong. For a contemporary Indian food lover, you wonder where in Phuket, the Malai Koftas and Butter Chicken comes from. It’s here, the ICC Indian Curry Club at the Patong beach! A similar menu can be found in Curry Delight Indian Restaurant, if you’re staying near Cape Panwa. The Biryani is their speciality. The rogan josh and butter chicken specialists in Phuket are Tantra, situated at Patong beach. Enjoy the ambience of Bollywood theme along with the authentic Indian menu at Bollywood Phuket Restaurant and Bar at Wichit.
Other Places to eat in Phuket
If you want to try Thai or Asian food in Phuket, do not miss the chance to explore the menu of The Corner Restaurant in Choeng Thale. While you stroll down the Karon beach, you can have excellent burger and chocolate mousse from EAT- bar and grill. Believe me, they prepare the finest burger in Phuket, and you’ll never regret visiting this place! Another place to have tasty burgers is Green Tamarind Kitchen in Rawai.
For a perfect sea food and a perfectly warm welcome, the most recommended place to eat near Patong beach is Sizzle Rooftop Restaurant. It has an excellent view of the beach, but do get an early reservation, as they have limited tables. Sam’s Steaks and Grill is a perfect place, if you love beef streak and pork belly.
I hope, this article on Best Indian Restaurants and Places to eat in Phuket is liked by you. Rolling Edges Holiday Packages are the Thailand specialists, and have served many travelers in getting the best holidaying experience in Phuket. Ask us for the cheapest honeymoon tours to Phuket.


Perfect for salads, marinades, vinaigrettes, sandwiches and sauces, or for hot dishes like soup, meat or pasta recipes. This organic olive oil is dark green in colour and has a fresh, grassy aroma with a subtle peppery aftertaste. You definitely do not want to be frying or baking with this - raw keeps the nutritional content intact.
|Fatty Acid Composition|
|500 ml||500 ml bottle|
Crede Organic Extra Virgin Olive Oil (1 litre)
- Brand: Crede Natural Oils
- Availability: In Stock


A Sunday afternoon braai (barbeque) is a long standing South African tradition and is so much more than just a meal. It is a past time that has been passed down from generation to generation where family recipes become braai time favourites.
There is nothing quite like breaking open a freshly baked roosterbrood and inhaling the fragrant smokey aromas. It invokes memories of social gatherings around a fire with friends and family. Roosterbrood was originally made out of necessity in the more rural communities where there was only two ways to bake bread; in a cast iron pot in a clay oven or directly over the coals on a “braai grid”.
Some enjoy their roosterbrood with a bit of chunky homemade jam and cheese, others with sous en wors (sauce and sausage), whichever way you enjoy your roosterbrood it is an essential for any braai!
- 500g White bread flour
- 10g Instant yeast
- Pinch of salt
- 2 Tablespoons Sugar
- 2 Tablespoons Sunflower oil
- 250-300ml Luke warm water
- Extra flour for dusting
1. In a small bowl mix 50ml of the warm water with the sugar, oil and yeast, set aside for 5 minutes.
2. In a larger mixing bowl add the salt and the flour then pour in the yeast mixture along with half of the warm water. Knead the mixture together until a smooth dough forms, add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.
3. Once your dough has formed cover with either a damp cloth or cling wrap and set aside. When the dough has doubled in size, turn out onto a floured surface. Roll the dough out into a long roll and slice into medallions about an inch in width.
4. Place the dough portions on the braai grid over warm coals. (The coals must not be too hot as the bread will burn on the outside and not cook to the centre).
5. After approximately five minutes on the heat turn them over and keep turning them over every few minutes until you hear a hollow sound when you tap on them.
6. Once you hear that hollow sound, the bread is ready. Serve and eat while they are hot!


There are hundreds upon hundreds of diet plans in the market which promise speedy weight loss. Out of all these strategies only a few are effective and the rest are all but diet fads that offer short term results. The only scientifically proven way to lose weight and keep it off for good is to include whole foods in your daily meals. There are no shortcuts. Straight up healthy eating is key to effective weight loss.
What are whole foods?
Whole foods are basically unprocessed foods that can be consumed as is. These dietary food items have not undergone any type of refinement methods and processes. Fruits and vegetables are perfect examples of whole foods. They can be eaten raw and without having the need to alter or modify them in any way. A unique feature of whole foods is that they can be eaten fresh. Tomatoes, strawberries, and vegetables can be plucked from the garden and eaten right away.
One benefit of eating whole foods is the fact that they are not stripped off of nutrients. Those that are grown using organic methods are safe and contain a handful of health benefits; that which cannot be found in produce that were grown with the aid of artificial fertilizers and pesticides.
Whole grains are a good example of whole foods that should be a part of everyone’s meal plan. Aside from being healthy, they are also proven to facilitate fast and permanent weight loss. Obviously whole grains are natural products that include the entire grain kernel. The skin, bran, germ, and endosperm are not removed with the use of refinement. These components are left intact as they are proven to contain more nutrients than those found in processed grains. During the refinement process, the bran and germ layers are removed to improve the shelf life of grains.
Although this is deemed a benefit, the process of grain refinement strips off nutrients that aid in weight loss such as dietary fibers and vitamins and minerals. Although most refined grains are enriched with vitamins and minerals, the fiber content remains low as this component is difficult to replicate and manufacture.
What makes whole grains healthy?
Due to their raw and pure nature, whole grains are filled with nutrients and dietary fibers. Whole grains are perfect examples of low-energy density foods. They contain minimal calories but are highly-dense with nutrients as well.
Low-energy density food consumption provides that feeling of fullness or satiety, thus making it less likely for you to crave and go hungry for a long while. You feel fuller on fewer calories when you regularly consume whole grains. This perfectly coincides with the weight loss rule of low calorie intake in order for the body to utilize the stored fat as energy source.
You may be wondering what components of whole grains make it a low-energy density food item. Here are top three elements which make It possible for individuals to lose weight by consuming whole grains:
Water provides that added weight and volume to whole grains. And since water does not contain any calories, consuming large amounts of whole grains will not result in weight gain.
Fibers comprise most of the bulk in whole grain products. It takes up a lot of the volume in whole grains. Eat high-fiber food items also facilitate slow digestion, which in turn will make you feel fuller despite minimal calorie consumption.
These two components are what makes whole grains the secret recipe for weight loss.
Other benefits of whole grains
Aside from the weight loss properties found in whole grains, there are a myriad of health benefits that people can derive from regular consumption:
- No cholesterol
Whole grain products like oatmeal and whole grain cereals have zero-cholesterol levels. This means that you can consume as much whole grains that you want without having t o be scared of excess calories. Moreover, they do not contain saturated fat and trans-fatty acids, thus making the a better choice over refined grains such as those found in breads, cakes, and pastries. You will be able to maintain a healthy cholesterol level in the bloodstream, thus ensuring good health.
- Unsaturated Fatty Acids
There are whole grains which contains a host of essential fatty acids. Unlike processed grains, whole grains feature healthy doses of essential fatty acids like Omega-3, Omega-6, and Omega-9. These essential fatty acids do not contribute to increased cholesterol levels. Quite the contrary, they even increase good cholesterol levels while decreasing bad cholesterol levels.
- Packed with vitamins and minerals
Although food manufacturers add in nutrients after the refinement process, the concentrations are not enough to induce health benefits. With whole grains, you consume more than the ideal levels of vitamins and minerals that are essential in many of the human body’s critical functions. Most whole grains are rich in magnesium, calcium, iron, selenium, phosphorus, and zinc. Due to its organic nature, whole foods are also high in phytochemicals which aid the body in fighting diseases and improving general well being too.
Examples of Whole Grain Products
- Whole grain cereals
- Brown rice
- Wheat berries
Another great benefit of using whole grains for weight loss is that they are inexpensive. You can buy a bag of wheat for a few dollars. You are also given the chance to add your preferred flavor to your whole grain meals. Be sure to add other whole foods such as organic vegetables and fruits and to reduce sugar use as well for optimum weight loss results.


NYC holds a special place in the culinary trajectory of my life. I absolutely love it. The city inspires me and “pumps me up.” These feelings are mutual for thousands of people, I know. But NYC is one of the first places I ever went that showed me the hustle and bustle of the food and wine biz (coming from Wisconsin). I’m not sure if “showed” is the best word. The Big Apple kind of throws things at you.
You can find some of the best food in the world in NYC. Arguably some of the best Italian food. The talent and diversity is incredible.
This past Labor day I went with my boyfriend and family. Yes, we planned the trip around spectating the U.S. Open on Saturday, but restaurant reservations were a priority.
On Sunday after a bit of shopping in SoHo we stumbled upon a garage, with live jazz music wafting out into the street. The atmosphere caught our attention, and we nestled up to the bar for a Spritz as the music enlightened our New York afternoon.
On Saturday night, after Rafa took the win, we headed for our reservation at Milos.
I remember taking photos of this restaurant when I came to NYC in high school. This spot sparked my infatuation with the food and wine world. The airy atmosphere and greenery of the interior makes you feel as if you are transported to the Aegean coastline. It’s a well-lit, buzzy scene with the best Mediterranean food. By “best” I mean freshest.
Their fish offerings change daily, and there is usually a giant ice bath on the ground floor where you can go to select your catch. The ground floor was under renovation this time, so when I asked my waiter, “How do we select our fish,” he took be back through the kitchen to their fridge.
After choosing the Sea Bass, I immediately got to work on the wine ordering us a White Burgundy. It’s important you read your crowd 😉
Below is our dinner for the night.
To Start: Trio of Hummus with Pita
Next: Stuffed Zucchini Flowers
Third Course: Zucchini Chips with a Tzatziki Sauce. This is a must-order every time I go!
Fish: I selected a Sea Bass! It was salt crusted, and they fillet it at the table for you.
Salad: Greek Salad: tomato, green bell pepper, olives, cucumber, red onion, feta. It’s dishes like this that excited me about food. The simplest, freshest ingredients make all the difference.
Dessert: Flowerless Chocolate Cake and Fruit
The next time you find yourself in the mood for some seafood in NYC, definitely check out Milos. And for your next NYC adventure, be sure to contact me for some tips on eating and drinking in the city!
Cheers From Your Pocket Somm! – Arden


I can’t believe that I am finally making my first post on my new blog, it may not seem like a big deal, but here I am… heart beating just a little deeper and faster. Twinges of nervousness and excitement for what could come of it, and also just the feeling of vulnerability for putting myself out there.
But you know, I could not think of a better first post than this.
Over the holidays I had a hankering for an apple crumble, a childhood favorite, and decided to make it for our family thanksgiving gathering.
It was tart, sweet, delicious, and hit all the points. Yet, when I first tasted this persimmon crisp I couldn’t help but think “My god, this is so much tastier!”.
Anyways, we ended up reconnecting with our friends Joel & Family from Naturalist For You (a non-profit organization teaching about nature and sustainability), Amazing people. They have this giant Fuyu Persimmon Tree in their yard and it was brimming with ripe and ready to use persimmons. Not only that but they had bags of wild foraged black walnuts (different than the english variety they sell in the store). Joel & his family gave us a bag and told us to pick as many persimmons as we would like! So many ideas came rushing to my mind, initially I thought of the recipe from Chestnut School of Herbs – Spiced Hawthorn Pear Persimmon Brandy . Then I thought of persimmon Jelly/preserves, but then it clicked! Persimmon Crisp… Yes, this is what I would make & share with them.
It was a labor of love creating this.
I spent about an hour carefully getting the walnuts out of their shells.. Although the first one didn’t go so well, I smashed it to smithereens! Hahaha, I kept thinking of my husband saying “You have to hit it really hard”.. I’m like okay, here we go – *SMASH* *SMASH* *SMASH* with the hammer I went… I open up the towel that I had wrapped around the first doomed walnut only to see what looked like a walnut paste. Too hard Stephanie, too hard. I finally found the finesse it took to take the walnut out practically whole, just a delicate but firm strike to the horizontal line along the shell. — Oh, I should also mention that I saved the hull of the walnut to make a tincture – it contains juglone, a component which is said to rid the body of parasites. Black walnut is also a natural laxative and contains vitamin C.. (among many other benefits). You can purchase it from Mountain Rose Herbs, Here.
Once I had all of my walnuts shelled, it was time to get to getting with the persimmons.
I had about 15 persimmons to create a 3 Quart baking dish full of crisp. The chopping and peeling of them took about another hour, maybe more with Aria crawling around. The beautiful thing about these Persimmons is that they barely have any seeds so you can really utilize the entire fruit.
Once the persimmons are all chopped and peeled they should look like this. I love doing a rustic imperfect chop, so really it doesn’t matter how you chop them, just make sure that the chunks aren’t too large otherwise they will be too firm in the bake. *phew* Finally time for the best part – the creation and baking of the crumble. I wasn’t sure what gluten free flours I should use at first, but I ended up going with brown rice flour and almond meal. I like the texture of brown rice flour a lot because I feel like it is the most similar to flour (light and soft), and the flavor of almond meal is delightful. A good combination in my eyes! Once I had it all mixed together with the oats, sugar, and spices, it started to smell like the holiday season all throughout my home.
Oven’s set to 350 and all I need to do is place it in the oven for 45-60 minutes and then….
The masterpiece is complete.
You know, I’m still in disbelief that I created this recipe, I’ve always loved cooking and baking but never thought that I could create recipes (especially for baking). I am proud, happy, excited, and feeling hopeful for my future creations.. But I know that there will be just as many ‘mistakes’ as there are successes.
With that being said it is with a tender heart that I open myself to you and share this creation of mine. I sincerely hope you enjoy it and find it to be one of your holiday favorites as it is now ours.
& Here is the FULL recipe – Enjoy!
Wild Persimmon Crisp
For the filling:
15 persimmons, peeled & chopped
2 Tbsp fresh lemon juice
1/3 cup organic raw cane sugar
2 Tbsp brown rice flour
1 Tbsp ground cinnamon
For the topping:
1 cup gluten-free oats
1/2 cup chopped black walnuts (or any walnut)
3/4 cup brown rice flour
1/2 cup almond meal
1/2 Tbsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground clove
1/8 tsp nutmeg
10 Tbsp Grass-fed Organic Butter, chilled and cubed
***I use organic whenever possible to support out earth and pesticide free agriculture***
Pre-heat oven to 350 degrees.
Peel persimmons and cut off top leaves, proceed to cut the persimmon into small rustic chunks. Place chopped persimmons into a large mixing bowl and add lemon juice, sugar, cinnamon, and flour.
Mix thoroughly and and add to a buttered 3-quart baking dish.
In another large mixing bowl add brown rice flour, almond meal, all the spices, and oats. Mix thoroughly. Add the chilled and cubed butter to the bowl and mix in with your hands, just until large clumps form. Once mixed, fold chopped walnuts into the mixture.
Add the mixture evenly to the top of the persimmons in the baking dish.
Place in oven for 45-60 minutes, or until the top is crispy and the fruit juices are bubbling. Persimmons should be soft when pierced with a toothpick.
Allow the crisp to cool and serve warm.


The Magic of Dominican Cuisine
The history of the kitchen, in reality, is a story of appetite, of customs and of taste. Cooking issues from two sources: one popular and the other learned.
Many types of cooking exist: country fare, city fare, cuisine from the kitchen of a housekeeper or modest domestic cook to the kitchen of professionals that are passionate cooks and reach their goal only through exclusive dedication.
Popular cuisine has in its favor that it spring from the land, from the market. It utilizes the products of the region and, according to the season, is in close relation to nature and based on an ancestral “know-how” that is passed down by subconscious routes of imitation and custom: already proven formulas of cooking, patiently applied and dependent on certain kitchen instruments indelibly marked by tradition. This type of local cooking can be corrupted by cultural and geographic displacements. The second cuisine, the learned type, is based on characteristics and exchanges as much as it is on experimentation.
The history of gastronomy is, precisely, a chain of permutations and difficulties, of removal of and reconciliation between everyday fare and artistic cuisine. The art, though it is a personal creation, is impossible without a typical, popular basis.
If cooking is a refinement of nutrition, then gastronomy is a perfection of cooking itself. A chef that does not begin by cooking and combining the basic products of the kitchen at least as well as a housekeeper is clearly a farce. Great cooking does not belong only to the privileged.
Rich classes and rich nations are not necessarily those that eat the best. In many poor towns, exquisite and amazing dishes are produced, like the “barbacoa” of the Indians of Mexico (goat slow cooked in hot earth) or the “mole poblano”, also from Mexico (turkey stew with hints of chocolate). From the most opulent country on the planet, Octavio Paz has said, “Traditional North American cuisine is a cuisine without mystery: simple, nutritious and little seasoned foods. Pleasure is a notion (a sensation) absent from traditional Yankee fare.”
But it is also undeniable that, if the quality of life is not enough to support the great art of cooking, neither is a gastronomic tradition capable of resisting a hard and prolonged misery. Tradition cannot be perpetuated without daily practice; there will not be a consolidation of habits without a minimum of well-being or comfort.
“The food of the Dominican”, I once said, “is not the cuisine of a palace, but a product of ethnology or a mix of biology and ethnology”.
Since beginning of the 20th century, middle class Dominicans have daily eaten the same lunch: rice, beans, meat (chicken, pork or beef) and plantain: the four corners of the tenacious “Dominican flag”. Rice and beans are sometimes mixed to make moro.
Rice and chicken also make mejunje and produce a reiterated dish: arroz con pollo. One or two times per week, sancocho is prepared from tubers or red beans. Eating a duck or guinea stewed in wine is more and more infrequent and exotic.
With the exception of the coastal population, upper class Dominicans eat very little fish. The preparation of fried fish, de la minuta or with coconut, often only happens in Samaná, Sabana de la Mar, Miches, San Pedro de Macorís and other costal towns.
Stewed goat with oregano is a typical dish only on a table in the Línea Norteste or in the deep South. Close to the border, goat accompanies chenchén, a paste that Haitians make with thick corn meal. Pork roasted at the stake, traditional or chilindrón (filled with rice and beans), is a delight for special occasions and Christmas celebrations.
Simple, static, though on occasions magical, Dominican cuisine has patchy links to medieval fare. So, through the strength of the spices, sugars and acids, and above all, their combination, tends to please all sorts of tastes. The gastronomic revolution that occurred in Europe during the 17th and 18th centuries was based first on a search for finer flavors, the true natural flavor of each product, in contrast to the overbearing Gothic spices.
Unfortunately, the skills that brought about that culinary subversion did not arrive on an island that lived, in those time, at the mercy of the scarce resources that Spain provided.
It is evident that the great “learned” cuisine emerges and develops in those countries where an excellent traditional cuisine already existed, delicious and varied, to serve as a foundation. Daily Dominican cuisine, based on products of the earth and linked to a cultural heritage, has evolved very little in the last fifty years.
The great national cooks consecrate their art preferably in the production of dishes for those “in the know”, that is, gourmets, with a pronounced turn toward French, Italian or Spanish cuisine. We lack, save exceptions that are not always praiseworthy, restaurants and establishments where the national culinary tradition is the object of innovation and study and those chefs that, in their search and reflection, are guided by great artistic sensibilities.
The desire to remedy a certain lack, that is, a monotony in typical cuisine, has brought us to import foreign dishes of marked taste. But these do not only represent exotic foods, but also fabrications of popular or country origin. This is the case, for example, of Neapolitan pizza, Bolognese lasagna, Morrocan cous cous, the chop suey of the Californian Chinatown and Japanese sushi and sashimi. These regional foods, among others, satisfy the globalizing appetites of the national middle class and its international whims while smothering the flowering of a true gastronomy founded on the country’s products and uses.
It is impossible to ignore, in addition, that the gastronomic revolutions are also revolutions of terminology. As is the case of the “new French cuisine”, the nouvelle cuisine, it is more a semantic device, an artifice, than a true transformation. In 1978, the journalist Honoré Bostel mocked the rhetorical innovations of this school of thought (little more than extravagant, with insipid results).
Our flamboyant economic elites frequent French, Italian and Spanish restaurants. At times they attend only for the excitement of the menu: lamb tongue in gelatin, pheasant chaud-froid, salmon darnes, stuffed hake in Montpellier butter.
Gastronomy, like any custom, changes and forms its values with time and circumstance. Our own cuisine has truly varied little and prospered during the last century.
Imprisoned in the home, exiled from public establishments, distanced from all intelligent and imaginative contact, the national cuisine has reclaimed retoños, brotes lozanos and others, renewed and illuminated by talent and fantasy. With so much fast food in the streets and plazas, with so many foreign hamburgers, we run the risk of losing the little that is left of our cuisine, as we have irremissibly lost the merengue or as we are losing the language. Perhaps each instant is unraveling our history.
By Pedro Delgado Malagon of Revista Rumbo
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Prepare to boost your style buds and ignite your senses on the PDX Sizzling Sauce Expo Booze & Infuse Competitors in Portland, Oregon. This distinctive occasion brings collectively the most effective of two worlds: sizzling sauces and craft cocktails. On this article, we’ll discover the thrilling mixture of warmth and spirits, the colourful sizzling sauce scene in Portland, and the thrilling Booze & Infuse competitors that showcases the creativity and innovation of native artisans.
- The Sizzling Sauce Tradition in Portland:
Portland is famend for its vibrant meals and beverage scene, and sizzling sauce isn’t any exception. Town boasts a thriving neighborhood of sizzling sauce fans, crafters, and connoisseurs who admire the fiery flavors and the artwork of warmth. The PDX Sizzling Sauce Expo offers a platform for native sizzling sauce makers to showcase their creations, attracting each locals and guests alike who’re wanting to discover the varied vary of flavors.
- The Intersection of Sizzling Sauce and Craft Cocktails:
The PDX Sizzling Sauce Expo takes the warmth to a brand new stage by incorporating craft cocktails into the combo. The Booze & Infuse competitors highlights the artwork of infusing sizzling sauces into distinctive and inventive cocktails. Mixologists and bartenders from native bars and eating places compete to create essentially the most modern and scrumptious drinks, showcasing how sizzling sauce can improve and elevate conventional cocktail recipes.
- A Fusion of Flavors:
The Booze & Infuse competitors brings collectively a big selection of flavors, combining the spice of sizzling sauces with the complexity of spirits. Contributors experiment with completely different warmth ranges, elements, and methods to create drinks that steadiness the depth of the recent sauce with the nuanced flavors of the spirits. The result’s a tantalizing fusion of flavors that tantalizes the style buds and leaves an enduring impression.
- Celebrating Native Artisans:
The PDX Sizzling Sauce Expo Booze & Infuse competitors will not be solely a platform for showcasing sizzling sauces and craft cocktails but additionally a celebration of the native artisans behind these creations. It offers a chance for small-scale sizzling sauce makers and mixologists to achieve publicity and recognition for his or her expertise and craft. Attendees have the possibility to satisfy the creators, find out about their inspiration, and pattern their distinctive choices.
The PDX Sizzling Sauce Expo Booze & Infuse competitors in Portland, Oregon, is a one-of-a-kind occasion that brings collectively the scorching world of sizzling sauces and the artistry of craft cocktails. It showcases the wealthy sizzling sauce tradition in Portland and the creativity of native artisans who push the boundaries of taste and warmth. Whether or not you are a sizzling sauce aficionado, a cocktail fanatic, or just somebody trying to embark on a taste journey, this occasion guarantees an unforgettable expertise that may depart you longing for extra fiery delights.


>> Monday, February 21, 2011
And I'm down 11 pounds!
Start weight: 141 (I say 138/139 bc that scale was weird)
Sample Meal Plan:
Breakfast: bottled water, 2 scrambled eggs
Lunch: steamed fresh green beans, grilled chicken with avocado and salsa, bottled water
Snack: hard boiled eggs or cucumbers dipped in homemade greek dill dip (I know there's a name for it....)
Dinner: Turkey Meatballs with tomato sauce, roasted vegetable (I like eggplant, brussle sprouts or zucchini)
Dessert: Jell-O brand sugar free rice pudding cup. Have you had those? Best thing ever.
I'm also getting in my 8 glasses of water per day (64 oz= 4 bottles of 16 oz bottled water). The water is helping to flush my system, but as an added benefit my skin looks better than it ever has before. Yay!
I hope to introduce good carbs back into my diet at some point, but I still think i need to drop just a couple more pounds to feel comfortable again so I'm going to wait on that.
- Posted using BlogPress from my iPhone


purée the prawns, finely chop the chives and ginger then combine with the oil, pepper, oyster sauce, sugar & vinegar. Set this aside in the fridge until the dough is ready.
In a bowl, combine the wheat and tapioca flour, once mixed, add the oil and boiling water and mix, the flour should turn watery and opaque, keep mixing until a sticky dough is formed.
after around five mins of mixing add a further tablespoon of tapioca flour, this will make the dough less sticky and controlable. knead this dough for a further two/three mins.


If you're like me, you're too cheap to buy Starbucks or Moxie or Dutch Bros or whatever your poison is, very often. Sometimes I splurge but since I used to work in a coffee house and drank my lifetime supply of mochas in three short years and also because my dream cup of coffee of choice is just plain ol' French Roast, I typically make my own at home.
Here are a couple recipes the girls and I came up with. Anna prefers tea so if you do as well, simply substitute your favorite bag accordingly. Or leave out the caffeine altogether and have yourself a steamer!
Start with this:
I got mine at Fred Meyer's for about $4. You only need a teaspoon per cup.
And add it to some hot milk. You can microwave but somehow it tastes better if you whisk it in a pot on the stove.
Use whatever percentage of milk that floats your boat. But the creamier the better!
Add to your hot mess a spoonful of molasses, an equal amount of brown sugar, and top with cinnamon and ginger.
Tastes like you spent $4, plus you get to sip out of your favorite mug at home, while reading a book or knitting or watching Worst Cooks in America.
White Chocolate Mocha:
When your milk is nice and hot, toss in several (a small palmful) white chocolate chips. Stir until they melt and add your espresso powder. Voila!
You can also use these yummy instant coffee straw-like envelopes from Starbucks but evidently they are made from gold leaf and strands of angel's hair so you won't be able to afford them.
Pumpkin Spice Latte:
For your own Pumpkin syrup (Starbucks has no pumpkin at all in theirs...nada...zip), mix:
1/3 cup pumpkin puree
1 cup sugar, brown sugar, agave, Splenda, whatever floats your boat
1/2 t vanilla
1 cup water
dashes of cinnamon, cloves, nutmeg
Boil together for about 10 minutes.
Whisk a couple spoonfuls into your hot milk (or use cream for extra decadence, Breve style) and coffee powder.
Enjoy your afternoon pick-me-up!


- What is my nationaly:
- Color of my hair:
- Short wavy white hair
- Body type:
- My figure type is quite plump
- I like to drink:
- Favourite music:
- What is my hobbies:
- My hobbies surfing the net
The emerging Midland-Odessa food scene is full of great delis and lunch spots, as well as romantic eateries.
Midland seems to blend West Texas cuisine in with other culinary traditions for some unique and delicious meals. The Midland-famous deli is known for several key menu items: seafood gumbo, Jalapeno Burger, and Turkey Mornay sandwich.
Before you head back to work, finish your meal off with an iced brownie. They are known for scratch-made plates of pasta and seafood specials. The wine list at Venezia is labels long, and the dessert menu features gourmet classics like tiramisu.
The dating life in midland: top spots for date night
The fireside dining and gorgeous patio bolster its reputation as a romantic restaurant. At the grill, they have robust lunch and catering menus, and they have an array of fine dining entrees for special occassions.
Serving classic American chophouse and seafood fare, Wall Street is a staple on the midland food scene. Since the doors of The Garlic Press opened 16 years ago, Midlanders have flocked to it for its unique and evolving menu, fabulous wine list, and delectable desserts.
More on the fast food end of the spectrum, but definitely deserving of this list, Jumburrito boasts six locations across Midland and Odessa.
Fantastic stew meat burritos think Carne Guisada with a Tex-Mex twisthomemade tortillas, and breakfast all day. Our gal Rosa makes Taco Tuesday the absolute best with half-off tacos. A restauranteur herself, Opal loved to blend culinary traditions from Arkansas, Louisiana, and Texas to make great scratch-made meals.
Luckily, her grandson has brought her traditions for Midlanders to enjoy, with a West Texas flare of course. Your Review.
The garlic press
Title of your review:. The Garlic Press Since the doors of The Garlic Press opened 16 years ago, Midlanders have flocked to it for its unique and evolving menu, fabulous wine list, and delectable desserts.
Jumburrito More on the fast food end of the spectrum, but definitely deserving of this list, Jumburrito boasts six locations across Midland and Odessa. Did we leave out your favorite grub spot?!
Message us on Facebook to let us know where you love to chow down! Leave a comment Cancel reply Your Review. Your overall rating of this listing:. Cities Posted by Seo - September 21, Renting and Buying Guide: Midland Posted by seo warehouse


Liven things up with the irresistibly delicious flavor of CHI-CHI’s® Medium Thick and Chunky Salsa (60 oz.), made with a tasty blend of vegetables and spices. Use this medium spiced salsa in place of ketchup on burgers, fries or eggs.
What Does CHI-CHI’s Salsa Go Perfectly On?
CHI-CHI’s Salsa is the best salsa to give your favorite breakfast casserole or eggs a fresh and flavorful kick. For lunch and dinner, you can use CHI-CHI’s salsa instead of ketchup on burgers and French fries. Enjoy it on tacos, burritos, quesadillas and even macaroni and cheese for extra mouth-watering flavor.
What Ingredients are in CHI-CHI’s Medium Thick & Chunky Salsa?
CHI-CHI’s Medium Thick & Chunky Salsa is made with the best salsa ingredients that you know and love, containing diced tomatoes and tomato juice, diced onions, chopped jalapeno peppers, salt and garlic. It’s perfect for people who love classic salsa flavor with authentic ingredients.
What Can I Make with CHI-CHI’s Salsa?
You can make anything you want with CHI-CHI’s Salsa that calls for a little more body flavor and a bit of spice. You can impress your friends by making a creamy salsa dip for parties by adding equal parts CHI-CHI’S Medium Thick & Chunky Salsa and your preferred choice of sour cream. If desired, you can add fresh cilantro and serve it with tortilla chips.
How Chunky is CHI-CHI’s Medium Thick & Chunky Salsa?
CHI-CHI’s Thick & Chunky Salsa is the best salsa for those who want a little more body in their delicious salsas. While others can be smooth and runny, this salsa offers a thicker texture and bigger vegetable chunks that you can see before you even open the bottle.


As a vegan who travels often, I have found myself seated with a plate of food I can’t eat more often than I would like. Attempting to communicate dietary restrictions when abroad can be frustrating and at times ineffective. Here are a few pieces of advice based on what has worked for me:
- Learn the word for “vegan” in the local language.
- Also learn the words “no,” meat,” dairy,” and “eggs”. Some people won’t understand what vegan means, even in their local language, so knowing how to explain it can be very helpful.
- http://www.happycow.net is a great resource and will allow you to find vegan, vegetarian, and vegan-friendly restaurants in many places around the world.
- Googling can also be helpful.
- Chain restaurants can be nice. I’d much rather eat local, but if I have a choice between Starbucks and who-knows-what from a local restaurant, I’ll take the Starbucks, where I know what is vegan.
- Stick to meals that are difficult to hide potentially problematic ingredients in – for example, while rice won’t contain any animal byproducts, bread and noodles can have eggs, dairy, problematic flour, etc.
- Bring bars just in case. Pro Bars and Clif Bars are my favorite.
- Don’t forget to special order your airplane meals! Make sure you do this in advance, as airlines often won’t bring vegan meals on a flight unless one has been ordered.
- If you’re going on a guided trip, communicate with your guide in advance. Explain exactly what you can and cannot eat.


$5 from every DIY kit goes to OzHarvest
Buy one of my DIY bracelet kits and I will donate $5 to OzHarvest to help provide meals for Australians in need.
$5 is enough to provide 10 meals!
I love the work OzHarvest does, collecting leftover food from Restaurants and Food suppliers to save it from landfill and distribute it to people who need it most.
They too have had to adapt at the moment with many of their usual suppliers having had to close. This is definitely a time to keep working together to help those who have helped us and give back where we can.
Spending more time at home and visiting the shops less has helped everyone be more aware of the food they have and using it. Reducing our food waste is one of the biggest ways we can fight climate change!


Scottsdale, Arizona offers a plethora of upscale dining choices. Whether you are lodging in the traditional area of Old Town or exploring the contemporary atmosphere and design of North Scottsdale, you will discover a dining establishment that provides a perfect blend of atmosphere and flavor – even if it comes at a high price.
6939 E 1st Ave
In 2022, Cafe Monarch was recognized by Trip Advisor as one of the top three fine dining restaurants in the country. It’s easy to understand why once you step through the doors. Situated in the charming Old Town Scottsdale, the restaurant exudes a classic, vintage atmosphere with its elegant white tablecloths, intricate decorations, sparkling chandeliers, and flickering candles.
This place gives off a similar vibe to being in Bordeaux, France, perhaps at an extravagant wedding. Remember, the dress code mandates collared shirts for men and prohibits children under 10 from dining here, so these are important details to consider.
Cafe Monarch boasts a top-notch cuisine, featuring a rotating four-course dinner menu that offers a variety of options such as tuna, pork belly, lamb, duck, and an array of seafood dishes that will satisfy any seafood lover. However, the highlight of the dining experience is the wine selection, with each server undergoing training in the prestigious “Court of Master Sommeliers” program.
In the years 2018 to 2022, the restaurant received the “Best of Award of Excellence” from Wine Spectator. They also offer wine dinners that are customized according to a particular wine or beer supplier, featuring a seven-course meal complemented by carefully selected wine pairings for your pleasure.
The House Brasserie
6936 E Main St
Located in Old Town Scottsdale, there is a charming white house surrounded by a picturesque picket fence. Despite not being a popular choice for fine dining in the city, this hidden gem is definitely worth a visit. Constructed back in 1939 by the Mowry family, the house still maintains its original exterior.
One can observe an original rose bush, once owned and planted by Mrs. Mowry, which has been relocated to the Hotel Valley Ho for the purpose of preservation.
The Victorian aura of The House’s dining room is undeniable, however, my preference lies with the outdoor patio which offers the opportunity to observe people and bask in the pleasant climate.
The menu at this restaurant is heavily inspired by French cuisine and offers a “Chef’s Choice” section. However, the options are not predetermined, giving customers the freedom to pick from a variety of appetizers, salads, entrees, steaks, sides, and desserts. For a perfect Surf and Turf experience, try the “Linz Umami 28-Day Dry Aged Ribeye Steak” and complement it with a “Dungeness Crab Cake – Oscar Style.”
7044 E Main St.
The ownership of Sel restaurant belongs to a married couple, Chef Branden and May Levine. They offer two options for a tasting experience – the innovative Chef’s Tasting or the Vegetarian Tasting, both priced at $120 per person. For those interested in wine, there is an option to add on a wine pairing for an extra $100. After all, who can resist a good glass of wine?
The Tasting menu by the Chef is constantly evolving and consists of four courses and a dessert. Presently, the choices consist of a crudo made with scallops, a loin of rabbit, grilled tiger prawns, and a selection between Spanish octopus, salmon, filet mignon, and a lamb chop.
Sel’s seasonal Sunday brunch is worth trying out. It takes place every Sunday from 10:00 AM to 2:00 PM and offers a three-course menu for $65 per person. Please note that drinks are not included in this price.
When it comes to brunch options, the “Braised Pork Belly Tostada” with a side of coconut jam or the “Korean-style Beef Short Rib Steam Buns” caught my attention. However, for those feeling luxurious, there is also the option of adding an “Imperia Royal Ossetra Caviar” dish as a supplementary course.
15169 N Scottsdale Rd
The Mastro family, known for their luxurious steakhouses in the Scottsdale area, also brings you Dominick’s. Their presence on this list is notable, being mentioned twice. However, what sets this spot apart is its rooftop seating with a view of Scottsdale Quarter and a rooftop pool.
Swimming is not permitted at this location, however, it does enhance the overall experience of enjoying the breathtaking Arizona sunset. For added bonus, try to secure a table during sunset. Indulge in the “45-Day Dry Aged Bone-in Ribeye,” “Alaskan King Crab and Shrimp Mac and Cheese,” and Brussels sprouts for a luxurious dining experience.
The Brussels can be substituted with a Dominick’s caesar salad that includes a warm poached egg, creating a unique combination. Enhance your dining experience by pairing it with a bottle of wine from their thoughtfully selected collection, and you’ll have a memorable date night.
Please be aware of the dress code when scheduling your visit, as it does not allow for athletic wear, graphic t-shirts, baseball caps, or exposed undergarments.
The image in the link below, taken from theamericanorestaurant.com, displays a screenshot captured on March 13, 2023 at 1:44 PM. Courtesy of scottsdalerestaurants.com, the image is 1024×400 pixels in size.
17797 N Scottsdale Rd
The United States has two Americano locations – one in Scottsdale and another in Atlanta, Georgia. The atmosphere at both places is contemporary and has a unique blend of dark and lively elements, with hints of gold and neon adding flair to the understated furniture.
The restaurant features an open-style kitchen that allows diners to observe the chefs’ culinary skills and offers a special “VIP” experience. Led by Chef Scott Conant, this steakhouse takes inspiration from Italian cuisine. Along with top-notch steak dishes, guests can also enjoy homemade pasta or a Mediterranean-style seafood dish.
Choose from a selection of 200 labels of wine, all sourced from either Italy or the United States. What sets this fine-dining establishment apart from the others on this list is their offering of a happy hour. From 4-6 PM daily, guests can enjoy a $9 glass of red, white, or rosé, carefully curated by a sommelier, in the bar and lounge area. Additionally, patrons can also indulge in raw oysters, salmon tartar, or a small portion of mac and cheese.
As much as I would like to include more, I must keep this list brief. However, I feel compelled to mention a few other noteworthy restaurants:
Maple & Ash


We are excited to bring you the best possible experience in breakfast and lunch. We also offer exciting catering packages and special order baked goods for any occasion. Please let us know what your question is, and we will be sure to respond to you as soon as we can.
131 Carmichael Road Suite 105, Hudson, Wisconsin 54016, United States
Open M-F 5:30 AM to 2:00 PM and Sat & Sun 7:00 AM to 3:00 PM


Vittlesinc! a culinary company that brings food to life: catering, personal chef, classes and delivery.
2338 8th street
Berkeley, CA 94710
Homegrown is a mission based eatery that sources local, organic and sustainable ingredients.
222 Battery St.
San Francisco, CA 94111
Let Molto Benne Catering assist you with your next party so you can relax and enjoy every savory and delicious bite as well as hosting your guests to a wonderful event.
380 Bella Vista Way
San Francisco, CA 94127


Eat This, Stay Sharp
Glorious blueberries, sweet acai berries, luscious strawberries- new research shows they may boost your aging brain.
As we get older, damaged cells accumulate in the brain, which can lead to age-related diseases such as dementia, Alzheimer’s, and Parkinson’s. That’s where berries come in. Polyphenols, which give berries their deep-red or blue hue, activate proteins that “clean up” damaged cells, breaking down and recycling the toxic chemicals linked to age-related mental decline, says study author Shibu Poulose, Ph.D., a molecular biologist with the U.S. Department of Agriculture’s Human Nutrition Research Center on Aging in Boston.
These berried treasures do more than help your mind: Blueberries rank first among fruits for their antioxidant powers, strawberries are tops in vitamin C, and acai berries contain high levels of omega-6 and -9 fatty acids, thought to play a role in cardiovascular health, says nutritionist Robyn Webb, food editor of Diabetes Forecast magazine.
So-ready to increase your berry intake? Add them to cereal, puree them into sauces, or just eat them fresh.
-Monica Bhide Your Health – Nutrition (AARP Magazine Vol. 54, No. 2C)
(Comments – Organic is better. You can buy wild organic blueberries at Cosco. If not: put inorganic berries in a bowl of water. Add 1 teas. each of fresh lemon juice and white vinegar. Let soak for 5 min. Remove and wrinse – The pesticides are removed)
Dr. John S. Theodorou