In my late teens I became vegetarian, not entirely through choice but necessity.
At 17 I began to suffer a chronic stomach problem. I simply woke up one day and couldn’t keep food down. I went from what was probably already an unhealthy wait to just under 7 stone in the space of a month. Every day I was vomiting multiple times, as soon as I ate something, it would come straight back up.
It lasted almost 9 months and was excruciating, reaching the point where vomiting became normality for me, I was able to just go to the toilet like anyone would to pee, lean over open wide and carry on with the day. It came to a head whilst on a holiday to Cornwall with a group of friends, camping.
I couldn’t really engage with anything that was happening. Everyone wanted to go surfing, I didn’t have the energy, they wanted to go party – I was drunk within one beer. By the side of my tent I had an ice-cream tub which like clockwork I would vomit into first at 2am then again at 5am. I eventually gave up pretended and made the call to get picked up and taken home.
No amount of trips to the GP surgery came up with solutions; other than diagnosing a drug called spasmatol, designed to relax muscles. Essentially the plan was to just force my stomach to retain its contents and get some form of nutrition in me. That was clearly not working.
When medicine doesn’t work
My stomach was constantly irritated, so I began an experiment to drop things form my diet. The first thing that went was meat, after reading online about how red meat in particular can remain in your body for days, and weeks at times, if you don’t have the enzymes to efficiently break it down.
Within about 4 months I was pretty much back to normal or so I thought, and honestly I can’t necessarily say it was solely down to removing meat from my diet as I had taken out so many other things, alcohol, fizzy drinks, coffee.
Vegetarianism had unexpected drawbacks
First of all I’ll get the obvious out the way – vegetables are expensive and anyone who says otherwise is shopping at Mr Ben’s place, some magical store I’ve yet to find.
That’s insane isn’t it? Meat is inherently cheaper than something that grows in mass in the ground. So my paltry wage from running Athena stores spread thinner with every lunchtime.
I wish I could tell you that today, some 20 years later things are different. But sadly that’s just not true. Go to Tesco and you’ll find that the cost of 2 red peppers is the same as 3 Chick breasts; even if those breasts are 70% water and other things that make it look that way.
The second was that I acquired anaemia, this is quite a common issue for vegetarians, but I didn’t know it was that for quite a few months.
The first indicator of it was I kept getting severe athletes foot, a really painful skin condition. Another trip to the GP and his first question was – have you changed anything in your diet. Explaining that I had stopped eating meat he then requested blood tests.
At this stage you’re given two options, you can take supplements forever, or you can start introducing meat back into your diet for iron and other things (remember this was the 90s, it wasn’t public knowledge there are other sources of iron in the food chain).
Show me Bacon
With no moral motivation to not eat meat I just started eating it again and never really thought about it. A few years later I moved in with my best friend, who at the time was vegetarian and had been for many years. We never had meat in the flat, I was fine with it, I’d still eat out, and at home if we ever cooked together it was a healthy diet of onion rings and beer…
Mindful and Ethical Food in 2017
For some time I’ve been increasingly aware of waste, particularly food waste. I’m angered that supermarkets will trash food rather than give it to food banks and shelters to help those that are struggling; although that story is slowly changing.
I became aware of my own waste and it worried me.
We’d routinely go to a major supermarket to do the weekly shop. Thing is our lives mean we’re rarely around to make meals and because of that come Sunday we were throwing out masses of wasted spoiled food – including meat.
One day I was stood in a supermarket looking around the chiller cabinets and doing math.
There’s 3 breasts per pack of chicken in Tesco – why I don’t know, but I presume it is to force people to by another packet (based on average family being 4) which means there’s a high chance one of those breasts is not getting eaten and tossed.
Looking again, there’s 20+ packs of that one brand on the shelf. that’s 60(ish) chickens died for this shelf for this brand. Now quadruple that for the other brands of that one product. Now do the same for thighs, bites, nuggets and so on and so on. You’re faced with an aisle with 100s of dead animals on it – and we’re still just talking chicken!
Now factor in cows, pigs, turkeys, geese, ducks, fish of all kinds and so on.
There’s maybe a few thousand dead animals in one small Tesco on my high street. – and a lot of that will be reduced, never bought and disposed of. That’s just one supermarket. How many are there in your town? In your county? In your country? In the world?
Trying to quantify the slaughter of animals
We talk about WWII a lot because it is, thankfully the last devastation of human life that we know of on such a massive scale.
At school we were given statistics to try and get us to think about impact and it’s hard because you cannot visualise it, not really. Millions of jewish people executed in camps, in their homes, by the roadside and we cannot quantify it. You cannot see what that would look like, cannot imagine, but you know that it is wrong.
So why do we not think like this about animals, a resource of nutrition that has been widely commodities, only since the 2nd world war and made widely accessible to all?
We don’t need to eat animals
We have not had a need to eat animals for the past 100 years as a necessity is the truth of it, and there are countless international organisations who are campaigning for sustainable livestock, fisheries, organic fed and hand reared, but nobody is really standing up to say, actually, it just isn’t necessary at all.
Don’t believe me? Look at India, a country which predominately is vegetarian through religion, as well as inaccessibility to meat as an affordable food source.
How about this for a statistic. There are more animals slaughtered every day in the UK alone for food produce (22,000,000) than the entire Russian army and civilian casualty list in WWII (20,000,000).
My experiment in 2017
Without much discussion, other than with my girlfriend, we made a decision to remove meat from our diet. She already doesn’t eat fish, so over Christmas agreed we’d give it a try. Oddly enough my brother and his girlfriend had also decided to not eat meat some time last year and I found a number of my friends have become vegetarians or vegans.
To clarify, although we’ve been trying out numerous vegan recipes (so far not a single duff one) we are not eating meat – but are still eating animal produce, that’s milk, eggs, butter, cheese etc.
It got to Easter and bar maybe a handful of meals have not had meat in my diet. Do I feel any different? I can’t say I do, no. I have not lost weight; most likely because I am still consuming quantities of starch and fat and not exercising like a speed freak.
To see whether there was any tangible difference, I decided to have a week where I would go back to my previous diet of meat in at least one meal a day. This is where things got interesting.
I had the worst shitting experiences I’d had in years almost instantly. Turns out that your body cannot handle the complexities of meat without a fair bit of practice.
I kept going for the week to be able to get a fair picture of what was happening and found that I had become quite bloated, was daily having to go to the toilet every few hours, and that the experience in doing so overall was very unpleasant, for everyone.
So that’s the end of my tale, there’s no real ah-ha moment in this, I just wanted to tell the story, share my experiences and let you think about whether you should try, at the very least to reduce the amount of meat consumption you are responsible for. Don’t be conned into the extreme vegan opinions that you’re helping animals by stopping eating meat, that’s rubbish, you’re insignificant, they’re still going to be slaughtered, packaged, sold or destroyed.
But that doesn’t mean you shouldn’t think about it, for yourself at least.


Welcome to Whitetail Food
Welcome to Whitetail Food! This site is dedicated to explaining the diet and food habits of white-tailed deer in detail. Whitetail are found in a variety of habitats and eat a diversity of native plants to both survive and thrive. This site is dedicated to helping you understand more about whitetail foods. Whether you are interested in deer management or just wanting to learn about whitetail, you have come to the right place!
General Information on White-tailed Deer
Deer are generally classified as browsers, meaning they eat primarily young twigs, buds, and leaves of trees and shrubs. However, deer eat a wide variety of items including grasses, sedges, fruits, nuts, mushrooms, and forbs (broadleaf herbaceous plants). Their consumption of these foods varies seasonally and depends upon plant availability and nutrient requirements of deer at a given time. White-tailed deer are ruminants like livestock, meaning they have a four-chambered stomach specialized in digesting plant material, but their diet selection is much different. Cattle are grass eaters, have a relatively large rumen, and depend heavily on grasses for their diet. In actuality, grasses are low in crude protein and digestibility when compared with legumes or forbs, which are prime whitetail food.
As such, white-tailed deer are actually referred to as browsing animals, not grazers! Whitetail deer eat a wide variety of foods and the food selected will depend on its availability, abundance, and the season. No one food is eaten in great amounts throughout the year, primarily because the availability of a food source varies from season to season. As such, whitetail foods are diverse, but also limited to preferred forbs, browse, and select grasses.
These dietary factors must be considered when attempting to improve or manage deer habitat. Whitetail food habit studies indicate a significant change in deer feeding habits from summer to winter. Management efforts that seek to improve deer body condition should be directed toward insuring adequate food supplies during all seasons of the year by maintaining the proper carrying capacity, enhancing natural habitat, or through supplemental whitetail foods.
White-tailed deer are what people in the diet business call “concentrate selectors.” Their rumen is small relative to their body size. Thus, a whitetail’s diet must be higher in nutritive value and capable of being rapidly degraded in the rumen. Therefore, white-tailed deer rely primarily on forbs and browse (leaves and twigs of wood plants), which are usually higher in crude protein and digestibility than grasses. Keep this in mind: grasses comprise only a very small part of the overall diet of the white-tailed deer, usually less than 8%.
Warm season perennial grasses that supply cattle with msot of their nutrients will not meet the nutrient and consumption requirements of white-tailed deer. Thus, good habitat combined with supplemental feeding should always be considered for proper deer herd health.
Only grasses that are rapidly degraded in the rumen, such as the small grains and ryegrass, are used to any extent by deer. This is why winter food plots containing these grasses work. Other useful introduced forages include both warm and cool season legumes. Native plants used by white-tailed deer include browse, forbs, soft and hard mast (fruits, acorns), and mushrooms.
Forbs and mast, while providing good nutrition, may not be available each year or at times of the year. Browse is usually the most important source of deer nutrition because of year-round availability.
Deer are primarily herbivores, although they occasionally have been observed sampling such incongruous foods as dead fish. Their feeding habits and preferences can vary widely from one location to another, but each local population seems to have preferred foods that are eaten first; “marginal” foods that are eaten only after the preferred foods become rare; and “starvation” foods that probably have no nutritional value, but are eaten because no other choices are available.
Deer eat an enormous variety of plants, and eat different parts of plants in all seasons. The succulent leaves of growing plants are consumed in the spring and summer, while fruits and seeds are eaten as they become available. The buds of woody plants are a mainstay of the diet in winter. Hard mast foods, such as hickory nuts and acorns, are an extremely important component of fall and early winter diets when deer, like many wild animals, need to establish fat reserves. Deer can be quite selective about certain foods, and are known to favor heavily fertilized ornamental and garden plants above others that have not been so well fertilized.


Synonyms for potage at Thesaurus.com with free online thesaurus, antonyms, and definitions. Find descriptive alternatives for potage.
The Julienne is one of the most important cutting techniques every chef should know as it's popularly used and it's the initial step for other types of cuts. Brunoise Dice. The Brunoise technique is an additional step after you have completed Julienning your ingredients. http://www.recipezaar.com/library/brunoise-806 Listen to the audio pronunciation of Concasse on pronouncekiwi. Sign in to disable ALL ads. Thank you for helping build the largest language community on the internet. Sep 23, 2015 · Rising up from a pool of cantaloupe sauce (an idea as cool as the chilled sauce itself) was a foie gras terrine. Any foie gras from Mr. Kreuther’s kitchen is pretty much guaranteed to be ...
English. 日本語 Español latino 한국어. wedge in Food topic Preparation. Whip the egg whites until slightly frothy. Put the whites, meat, onion, carrot, celery, and tomato into a small stockpot and mix. Add the stock to the pot and stir well, then add the bouquet garni (you can either put the spices together in a cheesecloth and tie it up, or put them in a tea ball).
Definition from Wiktionary, the free dictionary. Jump to navigation Jump to search. Contents - Please bookmark this page (add it to your favorites). - If you wish to link to this page, you can do so by referring to the URL address below this line. 1. To cook food (usually meat) over high heat briefly until the surface turns brown without cooking through the interior. This adds a rich flavor to the food. Can be done over stove top or in the oven under the broiler. Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!
Nov 24, 2012 · Brunoise is a French cooking term meaning to cut a vegetable into small cubes of precise and uniform measurement. A regular brunoise gives you cubes 3 mm (1/8th inch) in size; a fine brunoise gives you cubes 1.5 mm (1/6th inch) in size. In France, the fine brunoise is the standard. Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Stocks and Broths: The Foundation for Great Cooking. Stocks and sauces play an important role in the culinary world. The ability to create delicious stocks will be your ticket to the deep rich flavor.
Pronunciation of Chiffonade. How To Pronounce is the largest audio directory which contains audio like names, words, places, medical terminology, animals names, etc., or any hard words in English, Portuguese, French, German, Italian, Spanish, Swedish and other languages using our pronunciation dictionary. You can browse all these data for free. Chiffonade is a very pretty word for the very simple process of slicing basil or any other delicate herb into very thin ribbons. The word sounds as light and airy as the spirals of basil themselves. A chiffonade of basil is also an easy way to add a bright touch of green — and the fresh taste of basil — to your spring and summer dishes. If this is technique is unfamiliar to you, this guide ...
The much of the terminology of cooking and baking comes from other languages, which can make the whole process even more difficult (and hard to pronounce).

 French cooking terms, in particular, are notorious for being complicated and intimidating. Mirepoix definition is - a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces.
Apr 08, 2018 · bâtonnet American English pronunciation. How to pronounce bâtonnet correctly. How to say bâtonnet in proper American English. Apr 13th, 2016. cafe bon appétit at iaia. Beneath the soaring mural of a flying frito pie, the students of IAIA – the Institute of American Indian Arts – dig into a lunch of beef pho soup with diced roasted poblano peppers, lime wedges and basil chifonnade , crab cakes with side roasted pepper and mango relish, lemon grass rice pilaf with ginger […]
How to pronounce culinary. How to say culinary. Listen to the audio pronunciation in the Cambridge English Dictionary. Learn more. Cambridge Dictionary +Plus; If adding herbs and garnishes, they should be added at the very last minute to preserve the consommé’s transparency. Consommé is sometimes served with something floating in it: chicken or fish quenelles, a poached egg, pasta, finely diced vegetables (called brunoise), or sliced chicken breast are all classic options. The Julienne is one of the most important cutting techniques every chef should know as it's popularly used and it's the initial step for other types of cuts. Brunoise Dice. The Brunoise technique is an additional step after you have completed Julienning your ingredients. Mar 26, 2018 · Aside from essentials such as sauté pans and heavy-based soups pots, the entremetier station should be well-stocked with a wide selection of knives to be able to create the right cuts, particularly when employing finer cutting techniques, such as sengiri to enhance dish presentation in Japanese cuisine or brunoise for consommé. Jan 16, 2020 · A small dice typically uses a batonnet cut as the foundation for 1/4 inch (6.35mm) cubes, while the allumette and julienne cuts create a brunoise dice of 1/8 inch (3.175mm) cubes and fine brunoise dice of 1/16 inch (1.5875mm) cubes, respectively. Proper cutting skills often require extensive practice for a chef to learn how to quickly make ...
"Julienne" is a French cooking term for thin strips of vegetables (or meat or fruit). In this post, I'll show you how to make this cut. Rondelle cutting is to cut something into a circular shape. It is basically cutting a round food into round slices. For example, cutting a carrot crosswise (90 degrees) so you end up with round carrot slices is rondelle cutting.


More teens are breaking bones from sport injuries. Now we know why. Bone is made mostly from calcium and almost half of all adult bone is built during teen years. This is when 90 percent of girls and almost 70 percent of boys do not get enough calcium. Don't let this happen to you. Start early to re-think your drink.
From 4-8 years of age your bones and teeth need 800mg of calcium each day. Three servings of milk (300 milligrams each serving) gives you more than enough. As you get older your body needs to build more bone. You need at least four daily servings from the Milk Group. This gives your body almost all of the 1,300 milligrams of calcium it needs each day. How is your bone health?
Are your bones getting enough calcium???
Figure it out (300 milligrams each serving).
1 serving - 8 ounces of milk or yogurt, 1 ½ ounces cheddar, Swiss, or mozzarella cheese; 2 ounces of process American cheese
½ serving - ½ cup yogurt; ½ cup frozen yogurt or ice cream
TIP : 1 ½ ounces of cheddar cheese is the size of six dice; 2 ounces of process cheese equals the size of eight dice.
If you think you are lactose intolerant and cannot take milk, speak to your health provider to learn about supplements.
A Dozen Cool Ways To Build Healthy BONES from the National Dairy Council
1. Get moving in the morning with a low fat shake: a cup of skim milk and a handful of frozen fruit or a banana swirled in a blender. Great after school too.
Dump the donuts or toaster pastries, and have cereal with milk for breakfast.
For lunch, choose a carton of milk instead of soda - try chocolate milk for a change!
4. For a pre-practice pick up, team milk with a granola bar or fruit to boost protein.
Try vanilla steamed milk sprinkled with cocoa or cinnamon at a coffeehouse.
6. Make your own macaroni and cheese with milk.
Wash down a fast-food burger or pizza with milk.
8. Stop at a convenience store or supermarket for milk in fun flavors.
9. At the store, get "shelf-stable" small boxes of flavored milk to toss in your backpack.
10. Order milk - a cool thing to do - at a restaurant.
11. Zap a mug of milk and chocolate syrup in the microwave for hot cocoa.
12. For dessert, whip up instant pudding made with milk.
Learn more about nutrition and calcium at...
with fun information for teens
for hands on activities for kids and moms
for a kidzone section with fun hands on nutrition activities for parents and kids.
This is for educational purposes only. For specific medical advice, diagnoses or treatment, please consult your health care provider.
Mary Lee O'Connell, CRNP


David Eichler - Owner
Dave has experience in many different areas. He worked his way through college in restaurants and as a maintenance technician. He graduated from Carroll University and worked as a CFP and retirement consultant for 23 years before bringing his knowledge and talents to Crafty Cow. Dave could eat a burger for almost every meal, he is what some would call a burger connoisseur.
His favorite burgers on the menu are the Beast or the PB & B and is a huge fan of the Buffalo Loaded Curds.


How To Get Pregnant Fast: Step 2 – Diet Tipsby Dr Emma Gray - 2nd July, 2018
Step 2 – Diet Tips to Boost Fertility
This is the second in 9 blogs in the series How to Get Pregnant Fast and in this article I am going to show you how to use diet to boost your fertility.
This blog will give you the key facts and highlights, but for more details check out the book I have written to accompany this series:
Studies have shown that a balanced healthy diet is crucial for our fertility, the better the quality of the environment the egg follicle grows in, the better the quality of the egg. This also applies to the environment that the sperm cells are developing in. In a recent survey conducted by Foresight UK looking at 1,578 couples who completed their preconception programme (involving changes to diet, lifestyle and supplements), 89.8% of couples conceived and the miscarriage rate was under 3% (the national average is 25%). Most of the couples were over 33, many over 40 and some were even over 50.
So, the first step in preparing the body for a healthy pregnancy is to ensure that what you put into your body is as toxin-free and unprocessed as possible. In this blog we will look at how to optimise your body for pregnancy through your diet.
The 12 month pregnancy
As discussed in my previous blog, it is important to think of your pregnancy as a 12-month process so ideally you should make changes to your diet at least 3 months before you and your partner begin actively trying to conceive.
Every day we absorb heavy metals such as mercury, lead and aluminium which affects hormones and our reproductive systems. Contamination of lead and mercury in particular can cause deformities of the uterus and the foetus. So it is worth considering removing these toxic substances from the body before you start the process of trying to conceive. Zeolite is a natural mineral that has been proven to remove toxins, metals and free radicals from the body. It comes in a number of different forms but the one most easily absorbed by the body is Activate Liquid Zeolite.
To support the use of Zeolite, take it alongside a diet of organic fruits and vegetables and exclude junk food so as to cleanse the body.
2. General Tips
Try and eat foods as close to their natural state as possible.
Acidic foods can unbalance the pH level in your reproductive system which will create an inhospitable environment for sperm. So, eat plenty of non-citrus fruits, vegetables, sprouts, cereals, grasses and herbs to ensure your system stays in balance. Also, avoid alcohol and caffeine, and eat meat and dairy sparingly.
Cruciferous Vegetables like cabbage, cauliflower, broccoli, and brussels sprouts all contain the compound Di-indolylmethane (DIM), which is known to increase the metabolism of estradiol (a form of oestrogen) in the body.
Organic foods are frequently recommended by fertility experts as it is believed that they have a higher nutritional content and a lower exposure to pesticides. Recent research at Newcastle University supports this to some extent but most nutritional experts stress that it is what you eat that is important, not whether it’s organic or conventional. It’s whether you eat fruit and vegetables at all that is going to make the biggest difference to your health and fertility.
3. Things to Include
For convenience and sustainability, it is worth considering preparing a smoothie each day, including as many superfoods as possible for both you and your partner to drink. To prevent nutrient loss eat the foods raw and keep your smoothie as coarse as possible, don’t over blend.
Tip: If your diet has previously been high in refined carbohydrates and sugar, artificial trans fats and processed food it will take your palate a little while to adjust to a more natural, unprocessed diet. In the meantime, if your smoothie tastes a little ‘sprouty’ add an extra banana to temper the flavour.
An encyclopedic list of fertility boosting food can be found in the book that accompanies this series: How to Get Pregnant Fast
In the meantime here is a fertility boosting smoothie to try:
1 x Avocados
Avocados contain monounsaturated fats thought to lower inflammation in the body and therefore improve female fertility. A study measuring the diets of women undergoing IVF showed that those on a diet high on the fats found in avocados were 3.4 times more likely to get pregnant.
Bananas are packed with vitamin B6, which regulates hormones and is needed for good egg and sperm development.
Handful of blueberries and raspberries
Blueberries and raspberries are packed with antioxidants which help prevent damage and ageing to your body’s cells, including the cells in your reproductive system and egg cells. So, a diet that’s rich in berries may help keep your eggs healthy and increase their shelf life.
2 x tsps of Maca Powder
Maca powder has been scientifically researched for the use of increasing fertility since 1961 and has been shown to contain specific compounds called glucosinolates which support hormonal balance in both men and women. It is available in powder, capsules or tincture and the powder has a malty flavour so goes well in a smoothie. Maca is particularly recommended for those with PCOS.
Mix ingredients in blender with semi-skimmed organic milk or nut milk. Freeze the banana and berries for a milkshake texture.
Good luck on your fertility journey!


Crack Pie Remix is a delicious dessert eliquid, that’s both sweet and savory. Made by pasty loving ejuice company Food Fighters, who were established in 2015. While there isn’t a whole lot of information available online about Food Fighters, they do have a large following on Instagram. Boasting a line up of 6 different tasty flavors that include Pound It and The Raging Donut.
I would recommend giving Crack Pie Remix a few days to steep. This will give the ingredients time to settle and mature. Due to the high sweetener content, you will need to change your coils more regularly. The 80VG/20PG ratio helps produce big, dense clouds of flavorful vapor. Perfect for vape tricks and all day vaping.
The primary flavor profiles in Crack Pie Remix by Food Fighter are graham crackers, pastry, and salted caramel. On the inhale, you will be treated to a lovely graham cracker flavor that is very sweet. This is complemented with subtle pastry tones. On the exhale, you will experience the creamy salted caramel flavor. It’s not overly strong and works well with the other concentrates.
I would happily recommend Crack Pie Remix to vapers that enjoy a quality dessert vape juice. The multiple flavor profiles work so well together and taste great after a good meal.
You can expect to pay roughly $9.99 USD for a 60ml bottle of Crack Pie Remix by Food Fighter Eliquid. I think that’s amazing value for money! Similar brands would charge double or triple that. If your a vaper on a budget, then this is a superb tasting eliquid worth checking out.
The packaging design is the only thing that lets this ejuice down. From face value, it’s hard to figure out what flavor Crack Pie Remix is. It isn’t listed on the bottle or clear from the label’s artwork. The bottle is your standard chubby gorilla with a safety top cap.
Comment down below what you thought of the Crack Pie Remix by Food Fighter Eliquid.
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Even when I was pregnant, the day that my daughter would start solid foods was something I was super excited about. I was excited because we live in such a huge city with so many different cuisines and flavors and tastes and I couldn’t wait to introduce it all to my little one.
I remember when my little brother was a tiny baby, I woke up one morning to my mother starting my brother on cereal. I walked up to him, his tiny mouth a total mess and he gave me the biggest smile. I still think about it and it melts my heart. It’s still so strange to me that the tables have turned and now I’m the one with my precious little baby and she’s embarking on a new journey of her development. But I wanted to do a few things different…
First off, I didn’t want my daughter to start cereals or rice right away. I know that it’s a great baby food that keeps babies feeling full but I don’t really feel that they offer much in terms of nutrition. I also think that foods like fruits and cereal are easy. When I was thinking of foods to start Petra on, I headed straight for the veggies. I’ve always been such a big vegetable lover. My mother can attest that I refused to eat meat but I could down a salad with lemon juice squeezed on it like it was nobody’s business. Even during my pregnancy, I craved cucumbers drowned in lemon juice with a sprinkle of salt, pepper and cumin. Lukasz, on the other hand, was raised on heartier meals including plenty of meats (hey Kielbasa) and root veggies like potatoes. So who’s to say what Petra will like more! This is what’s so fun about introducing kids to new foods!
For Petra’s first food, I pureed sweet potato using a Baby Bullet my parents sent us, which I absolutely loved. I boiled one sweet potato and blended it with a little bit of water and it made like a million servings! (Ok, more like 6) The Baby Bullet came with a storage system as well which is absolutely adorable and convenient. I can freeze foods for later and I can also refrigerate them in cute little containers that have a date dial so I can always make sure the food I made is fresh.
So Petra’s first taste of the sweet potato was not so great. To be honest, I feel like the reason was mostly due to her learning how to swallow something thicker than breast milk. A majority of the potato ended up on her bib and halfway through our feeding session, she thought it would be adorable if she could just blow raspberries while her mouth was full (she was right, it was really cute, dammit.) And I have to admit, having never tried to teach a baby to eat before, it was a little discouraging… I don’t know if I expected her to love it right away.
But I continued to feed her one serving day after day and by the third day, she was loving the sweet potato and a majority of it ended up in her tummy this time around. I made pureed apples and pureed avocados this morning. It’s also important to remember to try one veggie at a time, in case they’re allergic to any of them!
A couple of books I’m currently checking out on this subject are Around The World in 80 Purees which is a book about worldly baby food to start at 6 months and 201 Organic Baby Purees, the title says it all. I highly recommend both.


Looking for the best restaurants in Truro?
Well, I’ve selflessly been on a deliciously tasty eating spree around the city.
It’s a tough job, but somebody has to do it…
You’ll be happy to know there’s a stunning range of restaurants to choose from whether you’re after fine dining, a juicy burger, or crispy fish and chips.
So let’s tuck in.
The Longstore Truro is the place to go for a special occasion, perfect for family get together, romantic dates, or to spoil yourself on a Saturday night.
Located on Lemon Street, it serves locally sourced meat and fish. It’s a cosy yet modern bar and grill open for brunch, lunch, and dinner. As you step in the door you’ll be greeted by the superb friendly staff and guided to your table. (It’s worth booking on busy nights!)
Open the drinks menu to unveil a selection of perfectly crafted cocktails to start the evening (or lunch if you’ve got a lazy afternoon ahead…) Mine’s a negroni thanks.
Take your time to peruse the food menu as everything is delicious. Seafood is fresh off the boat directly from the Cornish coastline. While dry-aged cuts and meats from local butchers are too good to turn down. I’d recommend melt in the mouth scallops and the chateaubriand.
I haven’t been lucky enough to try the brunch menu yet, but it looks just as epic for a stylish Saturday morning.
When I first discovered Hub Box, I COULD NOT GET ENOUGH. I still can’t really, although you gotta slow down after eating your body weight in burgers.
This burger and hot dog joint is popping up all over the South West, so wherever you land in Cornwall you’re likely to be within driving distance of one.
Truro Hub Box is built into an old chapel in the middle of the city. Inside you can sit up stairs or on the ground floor. Plus there’s outdoor decking for warmer days or enjoy the heaters when things are a little chilly.
The menu is down right epic with juicy beef burgers, crispy chicken, veggie and vegan offerings, loaded hit dogs and fries. You won’t be leaving disappointed or hungry. Plus they cater to various allergies too including gluten free burgers and buns!
You can stop by for lunch or dinner or takeaway. On a summer’s day, I often stop by for a drink and bowl of loaded fries in the sun. Coolers, cocktails, and beer are all freshly poured at the bar.
This is your go-to burger joint in Truro… no question.
You’ll smell Truro Tandori before you see it. The haze of garlic and coriander drifts down Lemon Street to draw you into the best curry house around.
I know your local Indian is the best ever, but you’re wrong. Because this is the best curry house I’ve visited in several years up and down the country. The owner and staff are beaming as you walk in the door, all too happy to seat you and hand you a famous oversized menu.
You can pick from all your favourite whether you stick with a good old Chicken Korma or fancy a Lamb Bunha. Sit and enjoy your drink of choice while your dishes are freshly prepared. As soon as the hot plate arrives at the table you’ll know you’re in for a treat with rich sauces, punching flavours, and the most tender meat.
Personally, I’m picking a Seabass Dhansak (which is like meaty bits of fish in a lovely hot lentil sauce, perhaps a rogue choice but a winner.) and a fluffy soft naan bread next time. In fact, Truro Tandori is just around the corner from where I sit. Soooo I’m off for a Saturday night treat.
Tabbs adds a sparkle of fine dining to Truro. It’s been based in the city for over a decade having previously resided nearby in Portreath.
The humble exterior gives nothing away as to the sumptuous dishes inside, you can easily stroll past on Kenwyn Street if you’re not careful. Of course, don’t walk past, head on in, especially for a special evening or a touch of luxury.
This great little restaurant is truly delicious and the hosts always deliver fabulous service. You’ll be seated in a cosy setting and be presented with a refined menu of locally sourced dishes such as Seared Fillet of Beef, Grilled Fillet of Hake, and Seared Medallions of Monkfish. Plus the Sunday Roast is everything you need to cap off a perfect weekend!
You’ll love the elegant fine dining in warm pastel colours, with a sophisticated European menu.
The Thomas Daniell
Time for pub grub. These next two choices on the list do this better than most. I’ll talk about The Thomas Daniell first as it is within walking distance from the centre of Truro.
Set into a Grade 2 Cornish building, it serves freshly cooked food in a warm modern setting. This is one of the first places I ever ate in Truro, and I keep going back for more, especially for a Sunday lunch.
The bar is stoked with a strong choice of beers on tap, wine, and delicious cocktails. While the food menu certainly fills you up with perfectly cooked classics and a selection of inspired creations. The menu changes with the seasons but you’ll regularly see pork belly, burgers, local fish, and seasonal veggies.
What more can I say to get you to check it out? It’s a relaxed and modern pub with real good food.
The Heron Inn
The Heron Inn is a multi award winning pub serving fresh locally sourced food. The gastro menu has all your favourite classics and a number of Cornish twists as the seasons change. Food is served all day from a late breakfast through to dinner.
It’s situated in Malpas just a 5 minute drive from Truro centre. Or a walk along the river, past sunny Corner and up to Malpas. You can’t miss the pub as it sits on the roadside overlooking the river. Choose from locally brewed beers, wines, and cocktails for refreshment after a leafy walk through the countryside.
You can sit inside, on the decking, and on the hillside in the sun.
Tasty grub and a cracking view on a summer’s day.
Truro isn’t blessed with tons of great pizza places, but Piero’s bucks that trend.
If you’re after traditional Italian then this is the place to check out. Classic thin base pizza flavours are waiting to keep all the family happy. Or a bowl of pasta and a glass of white wine goes down a treat for a long lunch. Of course, topped off with a tiramisu for dessert.
It’s easy to access in the heart of the City and gives a welcome break to the nationwide pizza chains that seem to dominate the Italian landscape these days.
Hooked Truro brings together fresh locally caught fish dishes with a modern vibe.
The restaurant is a little tucked away on Tabernacle Street opposite Lemon Quay car park. It’s easy to spot with a distinctive wavey roof and porthole windows.
Step inside and grab a table. Then take your time to work through the menu until you find that perfect taste of seafood.
The small tapas dishes mean you can try plenty of flavours. Porthilly oysters to start? Or perhaps Rainbow Trout.
For main dishes, there’s an eclectic choice from Fish and Chips, to Curries, to a full fish platter.
Don’t worry if you’re not a seafood lover, there’s always a steak to get stuck into!
Bodega 18 Tapas Bar
A full sit-down dinner doesn’t always float the boat. That’s where tapas comes to the rescue.
Bodega 18 brings Spanish flair to Truro. Pitch up with friends and family to indulge in small plates and a glass of wine. You’ll instantly feel like you’re on the continent among the wood and tile-clad interior.
Pick and choose meat, veggie, and seafood dishes to compile your perfect set of flavours. Don’t forget to load up on classics like patatas bravas and anchovy tostadas to compliment the bold chorizo, crispy calamari, spicy aubergine, and king prawn gambas. All washed down with a bottle of Spanish red.
Restaurants in Truro
There’s an amazing selection of restaurants in Truro from comforting pub grub, to cornish seafood, to small plate Tapas.
You can’t go wrong with any of the choices above with flavours to suit every palette. Most of them are within a short walk of the city centre or a quick 5 minute drive over to Malpas.
Still not found your perfect spot? Then just take a walk through the compact city until you smell food that draws you in the door. Brunch, lunch, or dinner, there’s a Truro restaurant awaiting you.
Introducing Eliot, the Editor here and Cornwall local with a wanderlust spirit and an insatiable appetite for adventure. With a passion for the great outdoors, he can often be found catching waves on his surfboard, scaling peaks on a hiking trail, or discovering hidden gems in his exploration of Cornwall.


Sundays during morning services
Thursday Dinners @ 6:00 PM
Meet at the Kitchen in FCC's Main Lobby
We love our Food Services Team here at FCC! They serve our church family by preparing and serving delicious snacks and meals! They also serve Thursday night dinners at the church and cater special events.
This team enjoys creating an atmosphere where people can hang out, eat, and enjoy our services and making new friends. The food tastes great, but its preparation is simple, so no elaborate cooking skills are required! We're always looking for new, friendly, hospitable people to help serve in the Kitchen. Come out and join our team!


New York City now has hard evidence that its ban on trans fat in restaurant food made a meaningful dent in people’s consumption of the artery clogger and wasn’t just replaced with another bad fat.
The findings being published Tuesday have implications beyond heart health, suggesting another strategy to curb the nation’s obesity epidemic fueled by a high-calorie, super-sized environment.
New York City issued a first-of-its-kind rule restricting artificial trans fat in restaurants, forcing them to alter recipes so that foods contained no more than 0.5 grams per serving. The change affected customers beyond New York as big chains like McDonald’s wound up cutting the fat system-wide.
The latest study by the New York City Department of Health and Mental Hygiene shows the effect. Researchers surveyed customers and collected receipts for nearly 15,000 lunchtime purchases at fast-food chains around the city in 2007 and 2009, before and after the ban was in place.
The amount of trans fat in each lunch sold dropped an average of 2.4 grams after the ban, researchers report in Tuesday’s edition of Annals of Internal Medicine. The biggest drop, 3.8 grams, occurred in hamburger chains, followed by Mexican food and fried chicken chains.
No one’s saying that turned junk food into health food. But for people who eat fast food regularly, it’s a significant reduction in heart risk, said Margo Wootan, director of nutrition policy at the advocacy group Center for Science in the Public Interest.
The American Heart Association has long recommended that people limit trans fat to less than 2 grams a day. The newest government dietary guidelines urge people to eat as little trans fat as possible.


Christmas Day 2009 was not a disappointment for my family either. I wanted to cook, I wanted to challenge myself, and I wanted to do it for them. Luckily I had watched one of my favorite soft-spoken chefs, Ina Garten, earlier in the week and jotted down a recipe sure to delight. I made Roasted Chicken over homemade croutons, Roasted Veggies, Green Beans, Caramelized Shallots, and Homemade Profiteroles with ice cream and melted dark chocolate. Mmm, mmm, mmm. It was my first Roast Chicken, and luckily Ina's recipe was easy as pie. I stuffed the little birdie with 2 quartered lemons, salt & peppered inside and out, and rubbed with Olive Oil. I popped it in the oven at 425 for 1 hr. and 15 min. Looking back I would have thrown a little rosemary in there, and buttered the top. Who can go wrong with butter, seriously. Once it was done, I covered with foil for 15 more min. to let the juices set. Next I cubed some french bread, put some olive oil in a pan, tossed and toasted the cubes. Once the chicken was done, I placed it on the crumbs to absorb all the juices. Blanched green beans were next, which I put on the baking sheet with sliced red and yellow bell peppers. A little salt & pepper, olive oil, and into the oven at 425 for about 15-20 min. I was quite excited about the Caramelized Shallots. I've only dabbled with shallots in the past, but this was a full-on adventure. After peeling, I dribbled the garlic/onion cuties with a tablespoon of sugar, a tablespoon of red wine vinegar, and 3 tablespoons of butter that I melted all together on the stove. Those little things went on a baking sheet, and into the oven at 400 for 30 min. My next endeavor was Profiteroles. This was a last minute decision, influenced by left-over dark chocolate from Christmas Eve's feast. The dough could not be easier. I combined 1 stick of butter, 1 cup of milk, and a dash of salt on medium heat. Once melted, I added 2 cups of flour in the pot! I stirred and stirred until the mixture made a softer dough. Next the bundle of dough was thrown in a blender and I added four eggs. Pulsing that together, I placed in a large plastic baggie, cut the tip off and attempted 1 inch swirls. I dotted the tips with water and popped in the oven at 425 for 20 min. I left them for an additional 10 min. with the oven off. Once out, I slit the tops slightly to allow steam to escape. As soon as they were cooled I chopped off the tops, scooped Blue Bell White Chocolate Almond ice cream in them, put on the tops, and drizzled with dark chocolate. D-I-V-I-N-E. It was fantastic, we had a great time devouring everything. If you're hesitant about cooking, this is a great meal to conquer. Change the spices and flavors to make it your own. Enjoy, enjoy, enjoy.


But today is Day 3 and I'm already hungry after my tea haha but to me, it's worth it. On my loading days I gained 2 pounds and was 147 and yesterday I was 141 so that is a lot of weight! I'm loving all the foods too. I love the tea, i love my homemade salad dressing and my spicey shrimp with mrs. dash seasoning. I love asparagus and cucumbers and my apples and strawberries. I also made my famous no carb soup that no one seems to love but me :) haha which is good because they wont eat any! drinking broth on this diet has helped me get my water intake in and has calmed my cravings... so far so good!
Tuesday, March 6, 2012
So I lost another 2 1/2 pounds on day 2! yay! So basically that is 4 1/2 pounds in two days! wow! I also did not have a chance to weigh myself on day 3 because I was nannying overnight. I had a pitch of cheese and bacon in my salad last night because I had to go out and buy dinner. I only put a very very small amount of dressing as well. Lately I've been making the kids food and I'm starring at their food wishing I could take a bite, BUT I HAVEN'T! I'm very proud of myself that I haven't. This morning I treated myself to a Starbucks green tea and it was awesome! I loved it! Day 3 I was still hungry but not as hungry as day 1 and 2 so I know its getting better but damn, the cravings can be crazy! I'm actually really loving this diet though, I can practically hear my body talking to me and I'm learning the difference between hunger and an empty feeling. I'm drinking tons of water and I said I wasn't going to do a tablespoon of fat free milk on the diet but I've been using that in my whey protein just to give it kick.


I made the dough, and prepared the pizza and what not, and about 5 minutes after I put it into the oven the power went out. So I left it in while the oven cooled thinking it would bake enough, but it didn't... so I kept it overnight to finish the process the next morning and that just totally failed. It over cooked and became a bit like a crispy biscuit pizza. Woops.
But try the topping combo:
And the sauce:
tbs of sugar
*mix together in a pan on the stove and let it simmer for a while


Growing numbers of people are now regularly drinking herbal teas, such as chamomile tea and hibiscus tea, for their health benefits. One of the most popular of these healthy beverages is green tea. Not only does it have an earthy, delicious taste, but it is packed with numerous compounds that have a whole range of health benefits.
Among green tea’s most impactful health properties are its antioxidant health benefits. Whether taken as a tea, or as an extract in supplement form, green tea is brimming with powerful antioxidants, in the form of a particular type of polyphenols called flavenoids. These compounds have been shown to have a number of beneficial effects for your body, including helping to prevent cancer and boosting your immune system.
Antioxidant Properties and Benefits
Antioxidants are chemical compounds which act to limit the damage caused by free radicals inside the body. Free radicals are highly chemically reactive, and are created by molecules in your body undergoing oxidation. Antioxidants inhibit oxidation, thereby reducing the production of destructive free radicals.
Too many free radicals in your body can lead to a chain-reaction of cellular damage that can contribute to an increased risk of developing cancer. In addition, having excessive amounts of free radicals causes damage to all internal organs and tissues, which can contribute to premature aging and various degenerative health conditions.
Because antioxidants act to inhibit the production of free radicals, they can be a powerful tool for preventing damage to your cells, tissues, and organs. Antioxidants may be critical for helping to prevent the following diseases and health conditions:
- Cancer and Tumors – Free radicals can actually damage the DNA contained in your cells. Damaged DNA can cause cells to malfunction and start reproducing out of control, leading to cancer and tumors.
- Heart Disease – Oxidized cholesterol tends to attach to the walls of arteries. When your immune system attacks this cholesterol, it can cause plaque to build-up in blood vessels, increasing the risk of heart disease and heart attacks.
- Dementia – It has been found that the brains of people who suffered from degenerative cognitive conditions, such as Alzheimer’s Disease, showed signs of damage caused by free radicals.
- Weakened Immune System – Free radicals attack and damage the various cells of your immune system. This results in an overall weaker immune system, increasing your general risk of illness, disease, and degenerative health conditions.
Because of all the potential health consequences of having too many free radicals roaming around your body, it is important that we get sufficient antioxidants to reduce their effects. Green tea is a great way to increase your intake of antioxidants each day.
How Much Green Tea Should You Take?
To get the maximum antioxidant benefits of green tea, or green tea extract, you need to make sure you are not only getting a good quality green tea product, but also taking the right amount. The amount of green tea or extract you should take is based on the amount of antioxidant polyphenols it contains. The suggested daily intake of polyphenols is 240 to 320 milligrams per day.
- Green Tea – Depending the brand and the strength of your tea, 2-3 cups per day should supply the daily suggested requirement of polyphenols.
- Green Tea Extract – When taking an extract supplement, be sure to look at how much of the product has been standardized to contain polyphenols. For example, an extract might say 300mg on the bottle, but the label says it is 20% standardize for polyphenols. This means you are only getting 60mg of the antioxidant polyphenols. Try to adjust the dosage to ensure you are getting the suggested range of 240 t0 320 milligrams of polyphenols per day (not per serving).
Because green tea contains caffeine, do not take too much. Depending on the brand and strength, a cup of green tea will usually contain somewhere between 25-50 milligrams of caffeine. For comparison, the average cup of coffee contains around 100 milligrams of caffeine.
The caffeine content of green tea extract varies by a large amount depending on the brand. If you have a sensitivity to caffeine, or if you should avoid it for any reason, then be sure to thoroughly check the label of your supplement so you know exactly how much caffeine you will be getting.
How to Prepare Green Tea
Here are a few simple guidelines for making the perfect cup of green tea, and making sure you are getting the maximum antioxidant benefits:
- Do not buy green tea in bottles or cans. Processed varieties of green tea have been found to have very few polyphenols.
- Loose leafs and tea bags are both fine to use. Both methods impart plenty of antioxidants into your tea. Tea bags tend to be easier to use and create less mess.
- Use green tea from Japan, not China. Many green teas that come from China have been found to contain high levels of lead. Green teas from Japan tend to be much more healthy.
- Do not use boiling water. Heat water until it is just shy of boiling. The ideal temperature of water for brewing green tea is between 80 and 90 degrees Celsius.
- Immediately after removing the water from the heat, pour it over the tea bags or leaves in a teapot or cup. Let the tea steep for about 3-5 minutes depending on how strong you like your tea.
- To retain the effectiveness of more of the antioxidant compounds, squeeze some lemon juice into your tea. The acid helps the antioxidants to remain more stable during digestion.
Creative commons image credits: Veganbaking.net | Matcha Green Tea Powder (9409937063)


Palestina Olive Oil is one of the only vegan oils on the market. While virtually all olive oil comes from trees fertilized by either chemicals or manure from farmed animals, Palestina Olive Oil is fertilized by manure from rescued donkeys.
We don't water our trees, but rather allow the rain to do its job. This means it is very concentrated with a strong olivey flavor. Furthermore, reliance on rainwater means the oil doesn't contain any additives found in piped water, such as fluoride or metal or plastic from irrigation systems.
Palestina Olive Oil is grown in Asira, Palestine. The olive oil comes from natural old growth trees. Olive trees originated in the Mediterranean and have existed in Palestine for thousands of years. The climate, soil and terrain of the Mediterranean are ideal for olive trees and did not require replacing natural fauna to grow.
Olive Oil Production is the primary means of livelihood for Palestinians. We use local labor to care for and harvest our olives (with the exception of a token amount harvested by American guests who come to experience the olive picking season). The olive harvest season is a special time in Palestine where all the villagers go into the fields and help each other pick the trees. The entire family helps out, from the eldest, who help cook shared meals eaten in the field, to toddlers who help pick twigs out of the harvest. It's a special family and community shared experience that people remember throughout their lives.
The classic Palestinian dish that features olive oil is msakhan, which is similar to a pizza with caramelized onions glazed with sumac soaked in olive oil and topped with browned pine nuts. It is usually served with chicken but it tastes amazing without it. Palestina Olive Oil is probably best served dipped with zaatar spice, poured onto hummus or topping a salad.
Olive trees are central to Palestinian culture. Olives are the primary crop in Palestine and the trees in Palestine are thousands of years old. They provide the primary means of subsistence for over 100,000 families.
"It truly is one of the best olive oils I’ve had in a long time!!! I tried it on top of Labneh (or filtered yogurt in Damascus) and it never tasted better. In fact, my son asked for an olive oil sandwich yesterday! It has a very fresh earthy hearty after taste. I cannot go back to the Costco. NO. The whole family is waiting for the next harvest” — Mazen


This year we made out way out to Eddy's Orchard and picked apples to our hearts content.
It was such a nice Fall day, cool, crisp air, slightly overcast with a mix of brilliant blue skies and warm sun rays.
It was so relaxing, not busy at all with crowds of people, and just a great family outing. Not to mention that we never want to buy apples at the grocery store again!!!
Wow, it is amazing the difference FRESH off the tree apples taste!
I think we all ate about 3 apples in our 30+ minutes that we picked, they are that good!
We will definitely be apple picking in the future. In fact we had to tell Tommy we would go back as soon as we ate all 18lbs of apples that we picked.
Which will probably be next week :)


Montgomery Farmers' Co-op is a local farm cooperative that has been serving area farmers and producers since 1945. We're a locally owned business catering to farmers, gardeners, and general consumers alike! Open to the public, a membership is optional but certainly NOT required! Any local farmers or producer interested in becoming a member can simply stop by one of our locations for an application and details! No other area retailer has more knowledge or experience!
At Montgomery Farmers Co-Op, everyone is welcome! For your convenience, we are available Monday through Friday, 7 a.m. - 5:30 p.m. and Saturday, 7 a.m. - 4 p.m. Call us at 931-648-0637 for more information!


My brother-in-law, who is a seasoned traveller, claimed that when he visited Japan he lost weight, the food is so healthy.
He’s a vegetarian. I think the reason he lost weight is that he didn’t actually eat. Because, I swear, when we return from this country I will be two stone heavier. The stodge! The delightful food! We are eating constantly: salty snacks, sticky sweets, noodles and rice galore. And noodles and rice do not a weight-loss diet make. The variety of food here has been quite a surprise. Obviously we’ve been shovelling in the regulation ramen, and son is a big fan of raw fish, so much sushi has also been consumed, including chunks of octopus tentacle, whose suckers removed themselves inside his mouth. Have to tip my cap to the boy, who remained unfazed, though he had to chew the thing for 20 minutes before he could swallow it.
One reason brother-in-law may have eaten less is because Japan is not all that hot on vegetarian cuisine. Plenty of fish dishes. Very few that are totally free of meat. And it doesn’t help that we don’t understand what the menus say, and even if we did the menus are not always fully comprehensive or honest about what is in each dish… The long and the short of it is, though son and I had been strictly pescetarian for six months, we have fallen, regularly and without guilt, at many meaty hurdles here in Japan. You can’t avoid pork, and you can’t avoid chicken. You certainly can’t avoid prawns. They practically follow you down the street, begging to be eaten.
But, and I don’t know why this would surprise me, unless I really am the narrow-minded, patronising ignoramus I feared, Japan is not only au fait with global cuisine but also pretty damn good at cooking it. So – do I admit this? – we’ve frequently been able to supplement Japan’s national cuisine with pizza, pasta, ham sandwiches…
This is a blessing in the case of daughter who, unlike her adventurous brother, is a somewhat fussy eater. Ramen she can handle. Egg fried rice, no problemo. Raw fish? Pickled vegetables? Umm, no. She’ll try tempura and declare her love for it but then refuse it on second offering. So the ready availability of pizza means one battle we don’t have to face.
Eating out makes life easier, which we have been mostly doing, thanks to a combination of laziness and busyness. Shopping at the local grocery store introduced some fairly fascinating, totally unidentifiable vegetables I wouldn’t feel confident knowing how to cook. Also whole fish I’m not sure I could chop up while they were looking at me. On the other hand, the grocery shops also provide a variety of readymade meals in plastic pots which can be eaten on the run. Lol – I say readymade. We’re not talking boxed, factory-produced cottage pie type efforts. These are delicious noodle and veg, dumpling or onigiri concoctions, apparently put together in a kitchen in the store itself. They are a miracle. Especially because eating out is cripplingly expensive – a simple pizza and pasta meal for three in a Formica table establishment costs about 50 quid.
Oh, but I will happily pay 50 quid for the puddings, which are the best in the world. Fact. Gigantic sundaes of whipped cream, cold custard, caramel sauce and cornflakes; a rendition of tiramisu that would make the Italians faint; chocolate cake that redefines, belittles, undermines and obliterates all previous understanding of chocolate… Then there are the properly Japanese confectionery delicacies: rice cake stuffed with bean paste; hakuto jelly; deep fried dough balls… I said I’d come back two stone heavier. Make that three.
The question is, why do the Japanese not have an obesity problem? Can’t answer that, I’m afraid. If I could I’d sell the secret to America and make millions. But one thing I have noticed is that restaurants don’t bring out everyone’s food at the same time – they bring each plate out when it’s ready. This, possibly, is based on the assumption that food will be shared. Such is the nature of traditional Japanese food, it is made for group participation; but this convention has been shifted to western cuisine, which doesn’t quite work in the same way, if only because of our western attitudes of hogging our own portions.
If we took more of a communal approach to food, maybe we’d all be as svelte as the Japanese. Try sharing daughter’s chocolate cake at your peril, though.
So. Restaurants. One weird thing about many of them is the fact they are planted several floors up in multi-storey buildings you would walk past in the belief they were just offices. But it’s a thing here – shops and restaurants ensconced way above your attention in skyscrapers. I don’t know how they stay solvent without passing trade. They basically have to rely on loyal customers and word-of-mouth recommendations. And the Japanese, who are used to this type of thing. And tourists like us who happen upon them and stop by for dinner. Okay, it’s perfectly understandable they stay solvent.
And as for tea… Don’t get me started on tea.
Too late. I thought that getting a decent cuppa wouldn’t be a problem in a country that specialises in tea bloody ceremonies. But no. You can get green tea aplenty, almost 10 varieties, including matcha, the powdered green tea used in the aforementioned ceremonies, which is high in antioxidants and lurid in colour. But when you want normal tea, you ask for “kocha”, which is black tea leaves such as Darjeeling, and if you do ask for that you have to also ask for milk, which has occasionally arrived as a mug full of it, warm and frothy… You will periodically find “milky tea” on a menu, whitch I will pounce on like an addict and order cups of the stuff. This is often frothed like a cappuccino, which is profoundly peculiar.
And on the trains… God help me, on the trains… The hostess trolley will chunter past, and the beautiful, polite hostess can offer you hot coffee, or (bottled) iced tea, or various fizzy drinks… but no hot tea. No hot, normal, breakfast tea with a splash of milk.
Somebody stop me. Next thing you know I’ll be lamenting the dearth of HP Sauce and Heinz baked beans.


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6,000 calories a day meal plan
My meal plan required a consumption of four to five thousand calories so I was still a few thousand calories short from new muscle growthbut this time around I figured it wouldn't be long so I took advantage of this opportunity! The most common way to begin building muscle from your daily eating is by doing a weight cut and adding in carbs to your diet, bulking eating program. I'll tell you why you shouldn't do this and that you need to do it. Here is what I did: I would cut from 10 kg/15 lbs to ~ 6 kg/10 lbs. This resulted in a diet that was more like 3.2–a few thousand calories lower than the typical 6-8, 500–1000 calorie gain so there was plenty of food to spare to get me started. After a few weeks of cutting weight this diet was almost completely balanced out so that I felt better and felt strong, a bulking agent. I then moved to a strict no-carb fast which was very different than a traditional one and was meant to get me there fast but was way harder. It took me a full day and a half to come down from this and even that was very hard but I did it, transparent bulk pre workout reviews! Over a week later I started on a similar diet using the same plan with a slight break that helped slow the process. I think this was why I started looking at the data much differently and I am really happy I didn't just eat normal weight on this. I had a week or two after the 4th week of doing the diet where muscle and conditioning really took off. I wasn't getting as much of a good night sleep and my workouts were getting very difficult. At this point, I was still over an hour ahead of the pace I used to have with my body, bulk buy vit hit. In the middle of the month I started to do long distance running again and within days I was climbing to the top! My favorite thing from the program was starting a program that got me into weight training, best collagen supplement for muscle growth. I didn't want to stick to a routine I had been getting along without any form of a workout. After the second week, I was back into strength training for 6 months straight and then started doing 10-hour, high intensity cardio twice a day for my body fat. I lost about 3 or 4 pounds and it took a lot of strength training to put me back on track, 6,000 calories a day meal plan! At this point, one of my favorite things was taking off. My wife's parents encouraged me to take off and I did it in time, day meal calories a plan 6,000. I am on the road more than ever and my wife just says I am amazing!
undefined — six days a week for three months, the twins were given 1,000 extra calories. Theoretically, if every calorie turned into fat each man would have. — when bryson dechambeau returned to the course in june, following golf's shutdown because of covid-19, he was packing an additional 40 pounds. 4 мая 2008 г. — my 6000 calorie bulking diet, opinions. Ok, over the past few years ive shot up from roughy 140 to 205 where im currently at. — he also said that he cut down on the booze and packed on a protein and calorie-heavy diet, eating "between 5000 and 6000 calories a day. Com : ample - complete meal shake, 25g protein, 3g net carbs, vanilla, bulk canister, 15 servings of 400 calorie meal, non-gmo, gluten-free, — james mcavoy dispels 6,000 calorie diet rumour in instagram post. And i'd eat 5,000, 6,000 calories a day. On an average working day most people burn around 2,500 calories. Yesterday i burnt over 6,000 on one days ride, which if i wasn't eating on the bike and at. So what would a 6,000 calorie diet look like? well, based on our nutrition information, here's what you'd have to eat to reach 6k in a single day. What does a 4000 calories a day diet look like? check out a sample menu and find out how this meal plan affects your body. Will you gain muscle or weight? — hugh jackman is guzzling down over 6000 calories a day in a bid to bulk up to play x-men mutant wolverine again. — he tells oprah in the video below, how - under instruction from dwayne 'the rock' johnson - he ate 6,000 calories per day and exercised for Similar articles:


A nice bottle of wine and delicious food; nothing is more gratifying. We find joy in pairing great wine with simple food. Our travels have led us to a keen appreciation of French, Italian and Spanish inspired dishes. A few simple recipes are provided below for your enjoyment.
Rosemary Garbanzo Pate
Drain a can or jar of garbanzo beans reserving 1 Tbs. of the liquid and place in food processor. Add 1 clove garlic and 1-2 Tbs. fresh rosemary. Slowly add olive oil while blending until you have a smooth paste. Salt and pepper to flavor. Serve with pita bread that has been brushed on both sides with olive oil, salt and pepper and grilled or broiled.
Brush fresh asparagus with olive oil and season with salt and pepper. Grill until brown. Sprinkle with sesame seeds and serve with mayonnaise spiced with a dash of sesame oil.
In a grill pan saute in olive oil a variety of vegetables such as cherry tomatoes, mushrooms, leeks, peppers, and red onions until lightly browned or lined. Drain and chill. Add a clove of garlic and shredded fresh basil to 1/2 cup mayonnaise; serve on the side.
Proscuitto Provalone Bites
Roll out puff pastry and spread with whole grain dijon mustard. Place a layer of proscuitto and provalone cheese onto pastry. Roll tightly, cut into 1 inch wheels and bake at 350 F until cheese begins to slightly brown.


There’s something undeniably charming about the tradition of afternoon tea. A quietly, elegant British ritual, it is a delightful way to indulge in life’s little luxuries and enjoy time together with loved ones. During the week dedicated to afternoon tea, Burghley Retirement Living is exploring the tradition of this enjoyable, versatile celebration, in this blog dedicated to the timeless pleasure of afternoon tea.
Read on for the history and benefits of this very British ceremony, as well as ideas for the perfect afternoon tea served in your luxury retirement apartment, or shared with family, neighbours, or out with friends.
THE ORIGINS OF AFTERNOON TEA
The story of afternoon tea traces back to early 19th-century England when Duchess of Bedford, found herself craving a light meal in the afternoon to quell her hunger. At this time, the fashion was to eat just two main meals a day, making the stretch between lunch and dinner a long one. The Duchess began inviting friends to join her for tea, sandwiches, and cake, and soon the custom spread throughout the upper echelons of British society. The tradition of afternoon tea was born.
CEREMONY AND ETIQUETTE
Since then, afternoon tea has become a British tradition, but it is not merely about sipping tea and quaffing cakes; it’s a ceremony, a refined experience with customs passed down through the ages.
Typically, afternoon tea is served between 3pm and 5pm. A three-tiered stand is laden with dainty finger sandwiches on the bottom, freshly baked scones with clotted cream and jam in the middle, and an assortment of delicate pastries and cakes on the top tier.
The tea? That should be loose leaf, mindfully, lovingly brewed in a China teapot and served in real China cup and saucers.
Should you pour milk or tea first? Well, that is a subject of much debate. The royals, including the late Queen Elizabeth II was firmly on the ‘tea in first’ side of the debate: CLICK HERE FOR MORE INFO
Whereas, the correct way to make tea according to science is, milk first: CLICK HERE FOR MORE INFO
Whichever you decide, one of the joys of afternoon tea is undoubtedly savouring a variety of teas. From classic Earl Grey to flavoursome blends of fruit and flowers, each style offers a unique taste and aroma. If you’re hosting an afternoon tea celebration, perhaps in the communal lounge at your Burghley Retirement Living community, why not sample some of the more unique and exotic varieties to add an extra element to your day. Go on – be brave!
A VERSATILE FORMAT
A huge positive of afternoon tea as a way to entertain is the versatility of the format. It can be enjoyed by people of all ages from young children right through to those in their retirement.
Your day can be loose and informal or grand and upscaled. For residents in a luxury retirement village such as a Burghley Retirement Living property, it’s easy to find a balance that’s suitable for your afternoon tea event. Make use of the lounge and public spaces if you want to invite neighbours and loved ones or hold a smaller gathering in your own apartment. During the school holidays why not invite the grandchildren over to your luxury retirement village for a special children’s afternoon tea?
Afternoon tea is best enjoyed with friends, family, or even new acquaintances. The shared experience of sipping tea and savouring delectable treats creates a warm atmosphere that fosters connections and laughter. Everything that Burghley Retirement Living stands for.
TOP AFTERNOON TEA RECIPES
There’s absolutely nothing wrong with visiting your local bakery or delicatessen and buying a selection of cakes, pastries, and sandwiches to cater your afternoon tea event. However, if you love to bake yourself, one of the benefits of retirement living is having the time to spend doing the things you enjoy. So, here are just a few ideas of afternoon tea staples that can be easily made at home:
Paul Hollywood’s Lemon Drizzle Traybake
A simple, zingy recipe from the king of baking himself. This tasty lemon traybake takes just 30 minutes to make. CLICK HERE FOR MORE INFO
Rhubarb and Custard Scones
A twist on traditional scones bringing in a very British flavour combination, ideal for those who like to put their own stamp on centuries old recipes. CLICK HERE FOR MORE INFO
Easy Coronation Chicken
A sandwich filling that’s enjoying a renaissance since the King’s Coronation. Whip this up and use as a filling for dainty finger sandwiches or miniature pies. CLICK HERE FOR MORE INFO
The setting of your afternoon tea plays an essential role in enhancing the experience. If you decide to head out to enjoy the ritual then there are many upscale hotels, historic tearooms, and elegant restaurants where you can sample afternoon tea in grand, opulent, or quaint, traditional surroundings.
Here we’ve selected a few of our favourite venues near to our luxury Burghley Retirement Living communities in Derby, Brighouse, and Thornton-Cleveleys.
Cathedral Quarter Hotel, Derby
Stepping into the grand foyer at this lovingly restored four-star hotel you will be instantly transported to a world of opulence. It’s just a 9-minute drive from Albany Lodge, making it the perfect setting for an elegant afternoon tea for Burghley Retirement Living apartment owners. CLICK HERE FOR MORE INFO
Linden Tea Room, Thornton, Cleveleys
This traditional tearoom offers two options – a traditional afternoon tea and a luxury upgrade that includes a whole selection of extra goodies. CLICK HERE FOR MORE INFO
Crow Nest Park Golf Club, Brighouse
Enjoy delectable treats while taking in the stunning views of Crow Nest Park, you can even enjoy a quick round of golf to work up an appetite. CLICK HERE FOR MORE INFO
So, if you find yourself yearning for a taste of refinement and elegance, treat yourself to the timeless pleasure of afternoon tea. And that isn’t just reserved for Afternoon Tea Week. After all, there’s nothing quite like the experience of indulging in a perfectly brewed cup of tea, savouring sweet delicacies and chatting with friends. What better way to spend any afternoon.


I love to cook. I don't do it very often but I really do enjoy it. My favorite things are simple and easy. Of course. If something is too complicated than I just really don't want to have anything to do with it. Occassionally I'll try but most of the time I'll pray somebody else makes it for me or I find an easier way. All about simplicity. And what takes the least amount of dishes possible. This also means that my repertoire of recipes is really small. Sad face.
Well, Saturday I decided that I wanted to make dinner. But I didn't wanna make the same old things I always make. So I'm going through Pinterest (where else would I look?) looking for ideas when I think "Self, you've always wanted to try the chicken parm at work. Why don't you make your own??" And it sounded like a good idea. I went a little off of a recipe I found but just for the directions on what method to cook it and for how long.
I thought I'd share with you today =) I don't really measure when I cook so just use what you think is right.
- Boneless chicken breasts (I used 4)
- 2 eggs
- Bread crumbs, any style/flavor you want. (I used italian style)
- Marinara sauce. (I wasn't feeling good so I just grabbed a jar. Do me a favor and share your favorite homemade recipe. No chunks please!)
- Mozzarella cheese (I bought fresh, but whatever works for you is great!)
That's it. Simple is the key to life.
1. Set oven to 350 degrees to preheat.
2. Coat chicken in egg. Make sure it's nice and eggy. It feels really gross. At least to me.
3. Roll the chicken in your breadcrumbs. Like get as much as you possibly can on there. Make sure it's coated. Or not. You're choice.
4. Place chicken on a tin foiled cookie sheet and place in the oven.
5. Bake for 30 minutes.
6. Add mozzarella cheese and bake for another 5 minutes.
And you're done!
Add as much marinara sauce as you want. And a side. If that's your thing. I love carbs so I added spaghetti. I got a little too much sauce too. I just need somebody to convince me that spaghetti squash really doesn't taste terrible and I'll try it.
I was so exicted to try it that I forgot to take a decent pictures. This is terrible I know. I'm embarrassed.
Of course there are things I will do differently next time.
- I'll add salt and pepper to the eggs and a couple of my own spices to the breadcrumbs.
- I won't wait as long as 30 minutes to add the cheese. I like mine a little more melted than it is.
- I'll remember to tenderize the chicken. Like I said, I didn't feel good and really wanted to eat soon.
- I might place them in a glass pan and bake them with sauce and cheese on top. Maybe some grated cheese on top of the chicken then the sauce and fresh mozzarella. Who knows.
Have fun with it! Make it your own. And be sure to tell me about it.
Hopefully I can come up with something else to post this month.


Brown Leaf Tea Bar
Berry Melon Delight
A green tea that is flavor-packed, sweet, juicy, tart, and refreshing. This blend of green tea and fruit creates a perfect combination to wake up your taste buds. Best served iced with a sprig of spearmint , to elevate this amazing blend.
Ingredients: green tea, apple pieces, hibiscus, strawberries, natural watermelon and strawberry flavor.
1 teaspoon tea in 8ounces water
180 degrees F


This time, let’s try to make one of the special seafood dishes called seafood jambalaya recipe. In addition to the standard recipe that we will try, it has a little modification named Cajun seafood jambalaya recipe. It is combination of seafood jambalaya with Cajun spice mix.
Another variant to try is mixed jambalaya recipe. The difference lies in the main material. Well, this seafood jambalaya recipe consists of various types of meat, not only fish.
- 1 lbs. of chopped Andouille sausage
- 1 pint of shucked oysters
- 1 lbs. of medium shrimp, peeled
- ½ lbs. of diced fish fillets
- 1 crushed small head garlic
- 2 tablespoons of butter
- 1 diced large bell pepper
- 1 diced large onion
- 3 ribs celery, diced
- 2 bay leaves
- 2 handful of thinly sliced green onions
- 2 cleaned large tomatoes
- 3 cups of long-grain rice, thrice rinsed
- 6 cups of mineral water
- Hot sauce
- Creole seafood seasoning
- 4 cups of Cavatappi pasta
- Kosher salt and fresh ground pepper for seasoning
- Mix both butter and sausage in a large bowl.
- Put the bowl in large cooking pot and cook it for 6 minutes under a high heat. Stir occasionally.
- After 6 minutes, add bell pepper, celery, onion, and garlic into mixture.
- Season it with black pepper, salt, and a pinch of Creole seasoning.
- Fried it quickly for about 8 minutes under high heat.
- When 8 minutes has already passed, add some fish fillet, shrimp, bay leaves, and tomatoes, while stirring occasionally
- Add both rice and water while slowly stirring it. Avoid any bubble.
- Scrap out the rice that sticking to the bottom of pot using wooden spoon.
- When reaching boiling point, reduce the heat and give it 15 minutes rest.
- Turn the heat off and let it rest for about 8 minutes.
- After that, pour it into serving bowl and garnish it with green onions.
- You can add hot sauce or pasta as you like.
This recipe can be made for 8 servings, so it will be very suitable to serve as main dish. Well, grab your kitchen utensils and go make this Seafood Jambalaya Recipe. (source: tournecooking.com)