Be warned!! Once you’ve heard about the fish tacos from this charming restaurant on the North Yorkshire coastline, you won’t be able to rest until you’ve tried them…
What to expect at The Fish Cottage
In the idyllic seaside village of Sandsend, just north of Whitby, The Fish Cottage does seafood exactly as it should be – as fresh as an oceanic morning breeze and treated with the utmost care and skill.
The exterior evokes beach-hut vibes: pebbles between toes, sea views, and a takeaway hatch that seduces passers-by with promises of delicious delights from the deep and the intoxicating smell of malt vinegar. There’s ample alfresco seating, so pitch up under a parasol and watch the waves go by. Inside, it’s a modern, classy space with an appropriately nautical theme. It’s cool in both the relaxed and the trendy interpretations of the word… ‘Shack-chic’, if you will.
What’s to eat at The Fish Cottage?
Situated a mere 20 yards from Sandsend beach, with the breadth and depth of the sea’s bounty right on the doorstep, chefs at The Fish Cottage are accomplished at bringing the very best out of such splendid ingredients.
'Daily landed seasonal fish’ is offered at market price that varies depending on availability, (options for the day are indicated on a hand-written chit provided by the waiter), and are served with a choice of butter – garlic and parsley; lemon, caper and rosemary; chilli and coriander; or basil, parmesan and tomato – all of which sound fantastic.
The menu can be viewed here.
You’ll find familiar favourites – seafood chowder, moules mariniere, fish pie – and be safe in the knowledge that these will be classics at their finest. Be sure to check the daily specials board for something different or, if you’re a traditionalist, you’ll be pleased to know that The Fish Cottage does simple, proper fish and chips with the full works – tartare sauce, curry sauce, mushy peas or bread and butter.
And lovely though all of that sounds, were had other fish to fry…
What did we have at The Fish Cottage?
We first heard about The Fish Cottage in an article from The Yorkshireman entitled, “This Yorkshire Fish & Chip Shop Is Famed For Its Fish Tacos”. Well. That’s us sold, then.
The following weeks morphed into a hazy, recurrent cycle: wake, work, think about the fish tacos, sleep, dream about the fish tacos, repeat. It was becoming absurd. We really needed to try those fish tacos.
On our next day off, we headed to Sandsend, were soon greeted by very friendly staff and seated by the window, watching the East Row Beck loll towards the North Sea. The Fish Cottage has an impressive wine and beer menu but, at barely 11am on a cold, drizzly morning, a warming cup of tea was what we were in need of.
We perused the daily landed fish menu and were tempted by the prospect of rich, flaky mackerel or the subtle sweetness of monkfish. The specials, too, caught our eye – gin-cured salmon gravadlax or grilled halibut in zingy lemon butter. But we stuck to our guns. We knew what we had to do. We ordered our tacos.
Admittedly, we almost had a crisis of confidence as we watched the table next to us receive their plates. Food envy started to set in as our neighbours tucked into sea bream in garlic and parsley butter, spicy prawn linguini and crispy cod bites about which their recipient amazedly announced, “these are the best cod bites I’ve ever had!” What a review! Had we made a mistake?
We’d both ordered the same – a full taco rack with one of each of the available fillings, served with skin-on fries. Upon arrival of our meal, our apprehensions were put to rest – just look at those beauties! Inside each of the three soft flour tortillas was a joyous explosion of colour, texture and flavour. First, the signature fish taco – crispy, lightly battered fish pieces on a bed of punchy, crunchy red cabbage slaw, topped with lemon and chilli aioli, spring onion, chillis, coriander and zesty lime. A great start! Next, tempura king prawns with lemon and garlic aioli, slaw and fiery red chillis. These were plump, sweet and crispy and were packed with flavour. Finally, a veggie option – curried cauliflower florets with cumin and lime aioli, cauliflower mole and refreshing pico salsa. These were absolutely wonderful and had an authentic chip shop curry taste. Each taco a triumph, we were delighted with our choice.
Now, good luck with not thinking about fish tacos…
Where can I find The Fish Cottage?
The Fish Cottage is in the lovely seaside village of Sandsend, a perfect place for a peaceful walk on the beach. It’s only 3 miles from Whitby, about a 40-minute drive from Middlesbrough and just over an hour from York. There are parking spaces outside, which may require a parking pass (free from the restaurant) on busier days. A second branch has opened in Robin Hood’s Bay.
What’s on at The Fish Cottage?
The Fish Cottage has varying offers and events throughout the year. Currently, there’s a bottomless mussels ‘happy hour’ on weekdays, senior citizens lunch specials, taco Thursdays and fish Fridays. Keep an eye on their Instagram and Facebook pages to find out what’s going on.
The Fish Cottage, Sandsend: Summary
- Fantastic seafood
- Celebrates local ingredients
- Family-run, independent restaurant
- Takeaway available (collection)
- Extensive beer and wine list
- Outdoor seating
- Relaxed atmosphere
- Parking available
- Seaside location
Where can I find out more information make a reservation?
For the latest opening times, menus and updates, follow The Fish Cottage on Facebook, Instagram and their website. Terrace seating is first come, first served, but reservations are recommended for the restaurant, which can be made via the website.
Did you enjoy our review of The Fish Cottage in Sandsend? Have you tried the tacos? Let us know what you thought and follow our blog for more reviews from Whitby and North Yorkshire!


Ohana Sushi, Tapas Y Bar
Sushi Restaurant in Jacó
- Keesha R
By far the best dinner I have had yet!
Everything was delicious. Servers where exceptional. Ambiance was low key. Loved it!
- Spenser P
I’d like to start off by saying this was the most pleasurable experience I’ve ever had at a sushi restaurant. We came w/out a reservation while they were already busy - and within minutes we were seated by Jose, and our server Ryan was taking drink orders - he suggested 3 drinks and all of them were amazing.
When it came to the food they had incredible options, as far as Sushi goes the Big Kahuna and the Big Philly were PHENOMENAL. I got home and am so consumed by the thought of the flavor I figured I needed to go write a review so people know that this is BY FAR the best sushi spot in Jaco - if not Costa Rica. ✋🏻🎤
Big thanks to Ryan for being a stud of a waiter.
- Sara B
Had the poke bowl first, and had to come back again to try the rolls and they both are fantastic! Great, friendly service and also some spectacular smoothies. Highly recommend!
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Kent Life and Kent on Sunday Food and Drink Awards 2016
The 2016 Kent Life and Kent on Sunday Food & Drink Awards took place at Ashford International Hotel on Monday 17th October 2016, from 7pm to midnight.
The prestigious awards, which launched in 2013, are designed to champion, highlight and offer a showcase to the good and the great from the region’s food and drink industry, including local producers and suppliers, small farming businesses, chefs, restaurants, pubs and hoteliers. All the finalists will be people who care about the countryside and the future of our local environment.
The companies included are all nominated by you, our wonderful Kent Life and Kent on Sunday readers. You let us know when you had received a fantastic meal at your local pub or were impressed by the produce and service at your neighbourhood Farmers’ Market or farm shop.
Our handpicked panel of high-profile judges, who all live and work in Kent, visited and interviewed finalists to determine a worthy winner in each category.
All finalists were invited to the prestigious awards ceremony where they enjoyed a reception and three-course meal before finding out if they were a winner.
This is our fourth Kent Life and Kent on Sunday Food & Drink Awards and we are immensely proud of all the businesses and individuals within our local food and drink industry that go above and beyond expectations.
The judging panel were looking for quality over quantity, focusing on good comments rather than simply the number of nominations received.
Click here to see a full list of this years winners and finalists.
Click here to see a full gallery of this years images.
We would like to thank all of our sponsors as this event cannot function without your support. We hope to see all of our finalists at the awards next year.
Last year’s winners are pictured above.


Ridhi Siddhi Agro is providing a large variety of organic fruits which include banana, apple, amla, pineapple, pomegranate, strawberry, wood apple, black grapes, cherries etc. All these are enriched with minerals and vitamins that are essential for the health. In addition to this, the said products sweet and juicy. These have health boosting antioxidants which include flavonoids. Fruits are naturally low in fat, calories and sodium. The said products also have dietary fibre, potassium, folate and vitamin C. These are helpful in maintain a healthy blood pressure. Our offered items reduce inflammation, cancer, heart disease, diabetes and several other health problems.


I know a lot of homeschool families have been busy planning out their school year and plans for the fall. Today I wanted to share some of our favorite quick holiday recipes that kids can help with (or make on their own as they get older). Start practicing now so you can share them at Christmas time with friends and family. Our 5 year old has helped with all of these and loves when people tell her how much they enjoyed something she made. You can also use cooking as math practice and have something delicious at the end.
Toffee Peanut Clusters – from Taste of Home magazine
Yield: 5 dozen
1.5 pounds milk chocolate candy coating (I like to buy these as Michael’s or Hobby Lobby)
1 (16 oz) jar dry roasted peanuts
1 (8oz) package milk chocolate English toffee bits
1) In a microwave, melt candy coating; stir until smooth.
2) Stir in peanuts and toffee bits.
3) Drop by rounded tablespoonfuls onto waxed-paper lined baking sheets.
4) Let stand until set and store in an air-tight container.
1 (12oz) package of Wilton Candy melts
¾ cup M&M’s
2 cups small pretzel twists
1) In a microwave, melt candy and stir until smooth
2) Stir in pretzels and M&M’s
3) Pour the entire batch onto a wax paper lined baking sheets and spread out into one thin layer
4) Place in freezer for 15 minutes or until hard
5) Break apart and store in an air-tight container.
*The best thing about this recipe is that you can choose any color of vanilla candy melts and combine with any M&M’s. In the fall we get orange and buy the Harvest M&M’s. At Christmas you can buy red or green melts to mix with the red and green M&M’s. For 4th of July you can make everything red, white and blue.
Lemon Crescent Cookies – from 1998 Pillsbury magazine
Yield: 3 dozen
1 package lemon cake mix
½ cup butter, softened
½ cup powdered sugar
3 oz white candy melts
1) Heat oven to 350. In a large bowl, combine cake mix, butter and eggs; beat at low speed until well blended.
2) Shape heaping teaspoons of dough into crescent moon shapes; roll in powdered sugar. Place one inch apart on ungreased cookie sheet or parchment paper.
3) Bake for 9 – 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
4) Melt candy coating in microwave and use drizzle over cooled cookies.
I often find the candy melts on sale at Michael’s or use a 40% off coupon and stash them for later. They have a very long shelf life as long as you don’t store them in a hot place and they are very easy for kids to work with. We also use these to make hand-made truffles, but those are a lot more time consuming than the recipes I included above. All of these are very easy to wrap up in a simple container and top with a bow or note card. They travel well if you need to bring something to a party or other event. Most of all, it’s fun to spend time in the kitchen with your kids making these sweet treats.
So who has some recipes of their own to share as I make plans for our fall baking?


Cal Poly’s Indian Student Association (ISA) celebrated the official Diwali Holiday by hosting their annual Diwali banquet at Chumash auditorium on Nov. 3. The Nov. 7 holiday is often referred to as the “Festival of Light,” because it represents a…
A flurry of jingle bell-induced tunes, ugly Christmas sweaters and bubbly-filled glasses are just part of the holiday cheer local cafe Kreuzberg, CA has in store for this weekend.
The heavily decorated coffee shop will hold its 2nd annual “Kreuzberg Ugly Sweater and Fialta Sing-Along Christmas Spectacular Spectacular” on Dec. 6.
Heather Rockwood is a food science senior and Mustang Daily food columnist. Holiday eating. Most people will insist you have to choose happy or healthy when it comes to eating during the holiday season. The decadent desserts and indulgent entrees…
The birth of Martin Luther King Jr. was celebrated Monday at the start of the third week of instruction, much to the appreciation of students who enjoyed a three-day weekend (or four for those lucky enough to be done Thursday).
The holiday season is a time for family, friends, gifts and, most importantly, food. However, before taking a bite into that huge slice of apple pie or extra helping of mashed potatoes and gravy, here are a few tips to avoid returning in January with some extra holiday poundage.
From my major, to eating, to watching the Food Network, the topic of food is on my mind most hours of the day. I view food as something I put into my body for nutrition and taste as well as a way to bring people together; food makes the world go round.


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Monday, November 7, 2011
Thus far my stay in Italy has allowed me to try some of the most savory, fresh and utterly delicious foods. It has been a tasteful experience trying specialty foods and dishes that originate in various parts of Italy and you really get to see how passionate Italians are about making the best meals and desserts. In addition, the cuisine here has been my inspiration for a couple of my drawing assignments; I used a coffee wash on tracing paper for my One Hundred Faces assignment, and for our typography project, I used the slogan, Food is Fashion, which was inspired by my weekend trip to Milano.
Since you will be eating a lot when you come to Italy, I have a few tips that will save you money, and will have you fitting in like an Italian! You will quickly learn that cooking for yourself will be the best way to manage your money during the week, so go to the Central Market, and the large grocery store such as Esselunga to buy your groceries. Another thing that you might not think about, is that here, they charge you for plastic bags to carry your groceries, so I suggest you either buy a reusable bag here, or pack one with you from home.
When you get your first cold here, you must try the freshly squeezed orange juice for a burst of Vitamin C, in Italian it is known as spremuta di arancia, you won't regret it! Also, when you first come here, as I have learned, espresso in the US is simply the coffee in Italy, so rather than saying you want an espresso when you go to order, just say Vorrei un caffe, per favore. In addition, don't make the mistake that I made the first night of getting here, don't tip your waiters/waitresses because it is already included in the price. In Florence you will find a variety of delicious places to eat and explore, but don't be fooled by the large mounds of gelato that are aimed to get tourists attention, you are not a tourist, but a student, so go explore your options (you shouldn't have to pay more than 1 to 2 euros for a small gelato), you won't be disappointed! Enjoy, and eat well, the pizza's are crunchy and mouthwatering, and you will be amazed at how many different types of pastas there are too! That reminds me, pasta in Italian actually means pastry- Arrivederci!
My own inspired eggplant balls with pasta
Pizza ai frutti di Mare- Seafood pizza in Capri
Sampling of traditional Tuscan food
One Hundred Faces/Places project. Colored pencil & ink with espresso
A sketch for my Food is Fashion project


Welcome to the Alpine Restaurant located in the heart of beautiful Franklin Square, Long Island, New York. Operated by Delis family for over 30 years, restaurant is famous destination for breakfast, lunch and dinner in Long Island.
Your Host, Teddy Delis, is originally from Tripoli, Greece. Before coming to New York, Teddy, first settled in Montreal Canada where he started mastering his skills in the kitchen and learned how to run the restaurant. After moving to United States, Teddy worked as an executive chef in various New York’s famous restaurants further mastering his skills, until he finally decided to become a restauranteur himself.
Teddy’s first venture was a Coffee Shop in Malvern, NY followed by small restaurant in Lynbrook. Delis family moved here to Long Island from the City and immediately fell in love with the area. Very quickly they came to realize that this area needs a great family restaurant with delicious home cooked meals and friendly atmosphere. That’s how the Alpine Restaurant was born.
Alpine Restaurant features 3 beautiful dining rooms, big TV room, cozy fire place in winter, and beautiful patio area in the summer. It sits 150 people and is open 7 days per week. Daily dinner reservations also accepted.
Everything on the menu was selected and perfected by Teddy Delis himself. A must try Alpines famous breakfast, daily lunch and dinner specials such as lamb shank, meatloaf or homemade lasagna, just to name a few. Every dinner special comes with complimentary glass of wine. Restaurant serves four different soups each day and their famous Greek soup – Avgolemeno is available daily. To top it all off restaurant has a huge selections of fresh cakes and pies supplied directly from local bakeries.
Come visit Alpine Restaurant for breakfast, lunch or dinner, Delis family and friendly staff is always here for you!


Cacao tree features some of the best handmade raw, vegan, glutenfree and soyfree desserts in all of southeastern michigan. Inn season cafe, royal oak updated 2020 restaurant. Ice creamchocolate sorbet, coffee, vanilla bean or salted caramel4 scoop. Inn season cafe is celebrating 37 years of fresh and flavorful vegan and vegetarian fare.
Following the governors orders, we will now be exclusively carryout and delivery in hopes to minimize the impact of this virus while still keeping our friends and family wellfed. Inn season cafe, 500 e 4th st in royal oak restaurant menu. Menu is large, specials are very interesting, and the food is excellent. Since 1981 they have been serving up a continuely changing menu of vegetarian and vegan dining options, they are the original farm to table restaurant. Order with seamless to support your local restaurants.
Tots and tykes will be right at home at this restaurant with its kidapproved food and ambience. If you would like to investigate further on pricing around all menu items, has provided you with the complete royal oak inn season cafe menu. Inn season cafe photos, pictures of inn season cafe, royal. The premier gourmet vegan and vegetarian restaurant in the motor city featuring gluten, wheat free and soy free.
The inn season cafe is the premier organic veganvegetarian restaurant in michigan. Or book now at one of our other 4376 great restaurants in royal oak. Feb 10, 2020 inn season cafe 500 e 4th st, royal oak, mi 48067 tucked away from royal oaks crowded main drag, this metro area vegetarian institution has been operating since 1981. Inn season cafe menu royal oak mi 48067 248 5477916. The royal inn bar and grill offers a variety of great food from appetizers to great burgers stop in and enjoy. Both vegan and lighter fare are on the menu at inn season cafe. Get restaurant menus, locations, hours, phone numbers, driving directions and more. Until further notice we are providing carryout service at cafe muse. Royal oak, michigan inn season cafe, 500 e 4th st inn season cafe menu. If you are seeing this message, you probably have an ad blocker turned on. Theres plenty to love at town tavern, where youll always find a warm welcome, a cold drink and a delicious meal.
Incredibly diverse veganveg menu, ive hardly explored it because im always so impressed by read more. Ease your appetite with delicious bites from inn season cafe in royal oak. Inn season started serving marketdriven vegetarian fare back in 1981, before vegetarianism itself was common which is why, to this day, they sit atop the food chain of detroits vegan dining. Jan 07, 2015 the oxford inn restaurant, a royal oak fixture for 27 years, will close sometime in the next month or two, but a new dining spot owned by a wellknown local restaurant family is poised to take its. I had some kind of cajun quinoa dish id be excited to order again. Restaurant menu, map for inn season cafe located in 48067, royal oak mi, 500 e 4th st. Inn season gf robust salad of romaine lettuce, broccoli, cauliflower, carrot, red cabbage, tomato, cucumber, garbanzo beans, sunflower sprouts, marinated red onion and raisinnut mix. Inn season cafe royal oak menu view the menu for inn season cafe detroit on zomato for delivery, dineout or takeaway, inn season cafe menu and prices. In comparison to other american restaurants, inn season cafe is inexpensive. Town tavern serves up sophisticated comfort food alongside an extensive selection of wine, craft beer and cocktails. See uptodate pricelists and view recent announcements for this location. View the menu, check prices, find on the map, see photos and ratings. Best 30 breakfast brunch restaurants in royal oak, mi with.
Please consider disabling it to see content from our partners and support the work happycow does. The food is always fresh, local, and mostly organic ingredients. Inn season cafe royal oak michigan restaurant happycow. Ive been dining at the inn season cafe for years and could not say a bad word about it. Our founder, joel kahn, md, knows something about health. It wasnt until 1965 that the naybacks bought the royal inn from henry mortz and the legacy began. The inn season cafe is the premiere organic veganvegetarian restaurant in michigan since 1981, and have strived to present our customers. Inn season cafe greater royal oak area vegetarian menu. Detroits best vegetarian and vegan restaurants eater detroit. This place opened up shortly after i graduated from high school in royal oak. I have tried almost everything on the menu, and have never been disappointed.
Order carryout by calling us at 2485446250 free delivery available through doordash. Inn season cafe home royal oak, michigan menu, prices. The peanut butterchocolate pie thing was decent, but im just not a super fan of a lot of more. There are other nearby neighborhoods that inn season cafe in 48067 serves beside royal oak, and they include places like madison heights, clawson, and royal oak. Every day, we have happier hour at the bar and you can always count on a sensational selection of daily specials. View the menu for royal diner and restaurants in royal oak, mi.
Inn season robust salad of romaine lettuce, broccoli, cauliflower, carrot, red cabbage, tomato, cucumber, garbanzo beans, sunflower sprouts, marinated red onion and raisinnut mix. Show all appetizers soups salads salad toppings salad dressings pizza pizza toppings burgers. For years the inn season cafe has been serving up a. Inn season cafe 500 e 4th st, royal oak, michigan 48067 rated 4. Aug 14, 2019 royal oak michigan police stop, detain and question young black devin myers after a white woman called 911 to report him as suspicious, alleging he stared at her. Menu is large, specials are very interesting, and the food is. We believe good food is intrinsically healthy and is meant to be hearty and satisfying. Inn season cafe vegan and vegetarian gourmet cuisine. Inn season cafe menu, menu for inn season cafe, royal oak. Our menu reflects the best of classic, as well as inventive world cuisine. Royal oak police stop black man for looking at white.
Inn season is one of the oldest operating vegetarian restaurants in southeast michigan. Find vegan options in royal oak, mi 15 adblock detected. As an american restaurant, inn season cafe offers many common menu items you can find at other american restaurants, as well as some unique surprises. Inn season cafe s guests are no strangers to casual clothing, and sneakers are. See the full menu for inn season cafe on 500 e 4th st, with pricing and item description. Order from our regular breakfast and lunch menus, as well as a discounted wine and beer menu. As an acclaimed cardiologist and author, he champions food as medicine and has devoted his career to educating others about the healing power of plants. The premier veganvegetarian restaurant in michigan. Town tavern where timeless taste meets a modern menu. Inn season cafe, restaurants business in royal oak. Since 1981, we have strived to present our customers with skillfully prepared dishes using the freshest organic, seasonal, and locally grown ingredients.
The best spot for vegetarian, vegan and dishes with organic ingredients in metro detroit since ronald reagans first term as president. Reviews of vegetarian restaurant inn season cafe in royal oak, michigan, usa everything is vegan except for optional dairy cheese and sour cream. Menus for inn season cafe royal oak singleplatform. Get menu, photos and location information for inn season cafe in royal oak, mi. Baked apple crispgranny smith apples, salted caramel, vanilla bean ice cream 10.456 1018 296 13 254 919 788 1517 568 761 524 531 824 1353 140 1186 1342 13 1509 1388 1319 650 944 895 1052 696 1360 987 1085 266 1247 1114 402 250 136 616 831 453 376 1141 768 1465 328 755 187 1335 1203


150 gr. of unsalted rovolia*
two tablespoons of sugar
cinnamon and honey
T’rovolia is one of the most used cheeses in Mykonian cuisine. Two were my favorite childhood recipes. The first one had no name. It emerged from the licking of the clay basin during the making of honey pie. Let’s call it “T’rovolia with honey and cinnamon”.
Put about 150 gr. of unsalted rovolia* in a shallow dish. Add two tablespoons of sugar, a bit of cinnamon and honey. Mash vertically with a fork to mix the ingredients. It turns into a relatively soft mass..
T’rovolia with honey and cinnamon is excellent for dessert or afternoon snack.
* Rovolia, t’rovolia or tyrovolia is a soft fresh cheese, widely used in Mykonian cooking.
By Dimitris Rousounelos, Mykonian Cooking, Fragments of Culture


“Variety is the very spice of life, which gives it all its flavour” wrote William Cowper in his poem “TheTask”.
Endless repetition gets very boring and even depressing, at least it gets for me. And who doesn’t like to try something new every once in a while? In fact, our brain develops better in a diverse and dynamic environment. Leveraging diversity enables us to accomplish great things together, doing it with excitement and fascination.
So why then have we been persistently getting rid of diversity in our food? It is hard to comprehend the fact that out of more than 5000 crops used for food throughout history only 12, along with five animal species, provide 75% of the world’s food today. And only three crops – maize, rice and wheat – provide more than a half of all the world’s calories from plants. No wonder our food system is at risk of breaking down.
A number of new initiatives are emerging to try to change the situation. Seed banks, plant-breeding programs, and organizations promoting crop diversity are part of piecemeal efforts to expand the varieties of foods in an increasingly unified and globalized food chain. These efforts have the potential to expand access to more nutritious food, to protect against crop diseases, and to explore the cultivation of native crops that may be more suitable to given local growing conditions.
The decrease in diversity of food crops brings about a decrease in the nutrients available to us. For instance, there are around a thousand varieties of banana, but it’s mainly one, the Cavendish banana, that is sold in our supermarkets. By comparison, the Karat banana variety contains 1,000 times the levels of a pigment that our bodies can convert to vitamin A. To put this in context, 250 million pre-school children have too little vitamin A in their diet, a deficiency which is considered one of the most damaging because it affects the immune system, making childhood infections more severe, leading to serious outcomes like blindness or impaired bone growth.
Because the production of and demand for only one kind of banana risks the extinction of other varieties – seeds often get lost and forgotten if they are not in use – we are neglecting a natural source of vitamin A that does not require any pharmaceuticals. The same goes for other crop varieties with different micronutrients. As a result, we end up with “empty” foods that fill our stomachs but which lack nutritional value. This in turn is linked to the epidemics of non-communicable diseases, such as diabetes and heart disease.
The decline in crop diversity also puts food security at risk and is, consequently, a threat to peace. Simply put, there will be very few or no options left if our staple crops catch a genetic disease or if a pest appears that we do not know how to deal with. Both scenarios are not so far-fetched in the light of climate change. And when harvests fail, and people go hungry, wars are just around the corner.
According to FAO, the main reason for agrobiodiversity decline is the replacement of local varieties by improved higher-yielding exotic alternatives, a process called genetic erosion. Unintentionally set off by the Green Revolution, this process has been driven by globalization of our food system, the rise of the rule of the market and our love for convenience.
“All of the symptoms are pointing to the direction that we have to have a more diversified food ecosystem which will increase the base for our food security. We have already lost so many species! It is crucial to save what we have and make the best use of it for our short and long-term food security”, says Ammenah Gurub-Fakim, the President of Mauritius. Gurub-Fakim is also a biodiversity scientist who now leads the Food Forever Initiative, which was Launched at the EAT Forum 2017. The initiative focuses on Sustainable Development Goal 2.5 and unites individuals and organizations committed to ensuring that by 2030 we have a resilient food system built on the best use of agrobiodiversity.
Published on Committee on World Food Security
Click here to read the full article


The Feather Cow Opening Soon at the Reservoir
Saturday, January 28, 2017 at 11:12PM
Jim Albritton in Mississippi, Restaurant, The Feathered Cow, Travel
Produced by Jim Albritton | The Feathered Cow, a Jackson, Mississippi chicken and burger restaurant is set to open a second location on the Rankin County side of the Ross Barnett Reservoir in Brandon.
Article originally appeared on Newsocracy (http://newsocracy.tv/).
See website for complete article licensing information.


Today I made caramel from scratch for the first time, and it was the most delicious failure I’ve ever made.
Let me explain.
I really like to cook, but I hesitate to say I love to cook, because I feel like that statement conjures forth an image of someone who is always in the kitchen, always looking out for new recipes, and most importantly, always fiddling with those recipes, adjusting them and experimenting with them and sometimes inventing new ones when the ones they have don’t fit the bill.
That’s not me.
I love trying new recipes. I have a shameless love affair with Smitten Kitchen and I love reading her rhapsodic and funny commentaries on the new recipes (probably the reason I try so many of her recipes–she just makes them sound so good). I love trying a batter or a sauce or whatever you just made and having that moment of “oh my GOD that is so good. Did I make that?” I love cooking food for my family and friends, especially when it involves chocolate.
But I’m the kind of cook who cooks when the mood hits (and sometimes it deserts me for weeks at a time), and then almost always cooks from recipes. I’m not the cook who tastes something and says, “oh, it needs more [insert ingredient here]”. I’m not the sort of cook who improvises. I tend to follow the recipe, but I also tend to be super-cautious when it comes to cooking. I’m always afraid of over-cooking or under-cooking or burning something, and sometimes that caution is good, but sometimes it messes things up. And when I mess something up, I tend to beat myself up about it.
And this brings us back to the caramel.
I made it as part of a recipe for caramel brownies (smitten kitchen, of course), in which you basically make caramel candies that you then fold into and sprinkle atop the brownie batter. As soon as I saw the pictures of these brownies on her site (and seriously, if you haven’t been there yet, go now, it’s amazing) I knew I wanted to make them. The fact that you made your own caramel made it even more attractive–I always want to try to make things like that from scratch, but I usually chicken out because it takes too much time or too many ingredients I don’t have. This took about ten minutes and four ingredients, and it looked delicious. What could go wrong?
Making the caramel was super easy, so easy that I wondered whether I was missing something somewhere. Near the end, when I was supposed to cook the caramel several minutes “until it’s a shade darker” (whatever that means), but I smelled something burning and feared for my caramel, so I took it off the stove. It looked and smelled like caramel, and I figured it would be fine.
But alas, my caution came back to bite me yet again. The caramel was supposed to firm up after about half an hour in the freezer, but when I checked it was still soft. So I waited. And waited. After over an hour it seemed to have firmed up, so I took it out and began cutting it–only to discover that it was quickly devolving into a sticky, totally-not-solid mass, definitely not the sort of thing you can easily cut into squares. I scooped it up in sticky spoonfuls and put it in the batter anyway, because at this point I figured nothing was going to change. I must have taken it off too soon, and whatever chemistry goes on inside candy that makes it harden hadn’t had a chance to occur.
But before I could get too down on myself about my sad non-candies, I tasted the caramel.
Oh my GOD it was so good. Did I make that?
Everything Deb from smitten kitchen said about homemade salted caramel is true. It is amazing, and if you have sugar, butter, heavy cream and sea salt, and any affinity for cooking, you should make it. Because it’s delicious. I haven’t tasted the brownies yet (amazing feat of self-control!), but I’m betting they’ll still taste pretty good too.
It feels like this post should have some sort of moral at the end, like “I shouldn’t be so afraid to make mistakes in the kitchen, because sometimes the food’s awesome anyway, and even if it’s not, you still learn something”.
But mostly I’m just thinking that, thanks to my delicious failure, I have an excuse to make these brownies again. You know, so I can learn from my mistakes, and get it right. For science.


Everyone wants to enjoy their traveling to the maximum. And while it can be pleasurable, it is still a wise idea to keep yourself healthy and balanced. It becomes hard. Even when you think you will be health-conscious while traveling, you may not realize how hard it is in reality. So, here are a few ways to help you achieve health goals the next time you go away.
Easy and effective ways to maintain clean eating and overall well being
Eat a salad with each meal.
When trying to practice cleaner eating, an easy way to achieve it is by adding a salad with each meal. It helps you to consume healthy vegetables conveniently. And it will not leave you feeling bored because of only eating salads, because you will be incorporating it with something different each time. And it is also easy to customize your salad each time as you probably will not be eating at the same place again and again while traveling.
Choose lower-calorie drinks
One thing you want to do is keep your sugar at an appropriate level. However, consuming cold drinks, milkshakes, and other sugary drinks every day may affect your health dangerously. So, if you are trying to make healthier eating choices, it is better to choose healthier drink options. For example, you can opt for natural juices that are in season.
Keep yourself hydrated
It is no doubt that when you are traveling, your focus on healthy can minimize. So, one of the best ways to ensure staying healthy is to keep your body hydrated. Take a water bottle with you everywhere you go and keep sipping throughout the day. It is simple and effective.
As reviewed, these are some of the finest tips to support healthy habits. And these can also be utilized when you are not traveling. So be sure to keep these in mind as they can be of great assistance.


The March 2017 issue of FSR Magazine featured the latest edition of their annual list of up-and-coming industry stars across the country. Portland was well represented on the list as culinary go-getters from Imperial and Little Bird Bistro were honored for taking on the great responsibility of leading the restaurants of James Beard Award Winning Chefs.
Little Bird Bistro - Chef de Cuisine, Marcelle Crooks
Little Bird Bistro - Pastry Chef, Erin Hughes
Imperial - Chef de Cuisine, Matthew Jarrell
To view the full list and description of why each chef was selected, visit FSR Magazine's website.


The carrot appears to have originated in Central Asia, with a secondary distribution in Asia, Europe and North Africa around the Mediterranean. It is cultivated in India, Malaysia, Indonesia, Philippines, Central, East and West Africa, South America and the Caribbean.
Nutritionally the carrot is an extremely rich source of vitamin A. The name carotene, which is a form of pro-vitamin, has been derived from carrot. The carotene is converted into vitamin A by the liver and it is also stored in our body. Carrots are rich in Sodium, Sulphur, and Chlorine and it contains traces of iodine. The mineral contents in carrots lie very close to the skin. Hence they should not be peeled or scrapped off.
Carrot 86.0% Calcium 80mg
Protein 0.9% Phosphorus 530mg
Fat 0.2% Iron 2.2mg
Minerals 1.1% Vitamin C 3mg
Fiber 1.2% Small amount of
Carbohydrates 10.6% Vitamin B Complex
Value per 100 gms edible portion Calorific Value – 48
Natural Benefits and Curative Properties
Carrots are rich in alkaline elements which purify and revitalize the blood. It nourishes the entire system and helps in the maintenance of acid-alkaline balance in the body. The juice of carrot is known as a “Miracle Juice “. It is a fine health-given drink for children and adults alike. It strengthens the eyes and keeps the mucus membranes of all cavities of the body in healthy condition. It is beneficial in the treatment of dry and rough skin.
Chewing a carrot immediately after food kills all the harmful germs in the mouth. It cleans the teeth, removes the food particles in the crevices and prevents bleeding of the gums and tooth decay.
Chewing of carrots increases saliva and quickens digestion by supplying the necessary enzymes, minerals and vitamins. Regular use of carrots prevents the formation of gastric ulcer and other digestive disorders. Carrot juice is an effective food remedy in ailments like intestinal colic, colitis, appendicitis, peptic ulcer and dyspepsia.
Carrot juice, combined with spinach juice and a little lemon juice, is very effective in the treatment of constipation. Spinach juice cleanses the bowels. But it is a slow process, regular in take of the juice for at least two months, the bowel starts emptying regularly. About ml. of spinach juice should be added to 250ml. of carrot juice to make this combination.
The carrot soup has been found an effective natural remedy for diarrhea. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorus, calcium, sulphur and magnesium. It is a good source of pectin and coats the intestines to allay inflammation. It checks the growth of harmful bacteria and prevents vomiting. It is especially useful for children. ½ Kg. of carrot may be cooked in 150 ml. of water until it is soft. The pulp should be strained. Three-quarter tablespoon of salt may be added and a small amount of the soup should be given to the patient every half hour. Improvement is usually noticeable in 24 hours.
The carrots are valuable in the elimination of thread worms from children as it is offensive to all parasites. A small cupful of grated carrot taken every morning, with no other food added to the meal, can clear these worms quickly. Raw carrots are good for fertility. Sterility is sometimes overcome by its use. The cause of sterility has been traced to the continuous use of food in which enzymes are destroyed by cooking or pasteurizing.
Carrots are most helpful when they are taken raw. In cooking, a large amount of the important minerals are lost. They form very important ingredient of a raw salad. However, the use of carrot seeds should be avoided during early period of pregnancy, because it increases the toxicity of uterine walls and may cause abortion.


What does Protective food give us?
- Protective foods are considered to be containing significant quantities of antioxidants that cause free radicals harmless.
- Since protective food provides protection and defends our body from multiple diseases and illnesses.
- Foods that are rich in minerals and vitamins are referred to as protective foods.
What are the protective components of the food?
Minerals, carbohydrate and proteins.
What are protective foods Why are they called so?
ANSWER-Vitamins and minerals are called protective food. They are called so because they protect our body from various disease.
What are protective foods give three examples?
Protective foods contain a large number of minerals, vitamins and high quality proteins which can be used to protect the body against deficiency diseases like scurvy, beriberi etc. Some examples of protective foods include meat, citrus fruits, leafy vegetables, eggs and milk.
Why is protective food important?
VEGETABLES & FRUITS are called protective foods. Our body requires Vitamins and Minerals for various vital processes of life and for formation of blood, bones and teeth. These VITAMINS & MINERALS though needed in small quantities are very important for regulating various bodily functions.
How are the protein important for the body?
Protein has many roles in your body. It helps repair and build your body’s tissues, allows metabolic reactions to take place and coordinates bodily functions. In addition to providing your body with a structural framework, proteins also maintain proper pH and fluid balance.


Add desired quantity of each to your cart or call 514-913-0517 (Denis) / 438-832-4870 (Julien) and we will send you an invoice by email for your order. You can pay using a credit card, using email bank transfer, or you can pay on delivery (debit/Interac, credit, cash). Minimum order $25.
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To start your holidays, we offer you a beautiful assortment of homemade apetizers with a carefully crafted presentation.
All your classics in one plate! Meatball stew, homemade tourtiere, topped turkey breast (bacon/brie/stuffing/cranberry), turkey gravy, mashed potatoes and roasted vegetables. Reserve yours now for delivery on December 23rd.


It’s been a while since I posted a recipe. The last one was for Yummy Chocolate Balls.
pr0vidence gave us this recipe a ways back and I’ve finally found it again. It’s too good to lose, so I’m posting it here
pr0vidence’s Awesome Peanut Butter Oatmeal Cookies
2/3 cup smooth peanut butter
1/2 stick unsalted butter
3/4 cup packed light brown sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp backing soda
1 cup old fashioned oats, ground for 30 seconds in a food processor
1-1/2 cups old fashioned oats (not ground)
2 cups semi-sweet chocolate chips
- Preheat oven to 350°F
- Cream the butter, peanut butter, sugar, vanilla, salt, and backing soda together in a bowl
- Beat in the eggs
- Once all that is well mixed, add the ground oats, oats, and chocolate chips
- Combine well
- Scoop out a rough tablespoon at a time and drop onto parchment paper (or foil) on a cookie sheet.
- Bake at 350°F for 13 minutes!
- Allow to cool at least 5 minutes for them to firm up before eating
When you pull them out of the oven after the 13 minutes, they do not look done, and will be almost liquid. This is normal and expected. They will firm up to done-ness as they cool.
This is also why using parchment paper (or foil) is useful. You can grab the parchment paper and slide the molten cookies off the cookie sheet onto the wire rack all at once. Fast and simple and cuts down on the mess.


Internet, I don’t know if I ever told you this, but I like saving money on things. I think paying full price is for suckers.
Now, read that last sentence carefully.
I think paying full price is for suckers.
There’s not nearly as much fun in buying the least expensive products possible as there is in doing something like this.
So, anyway, when it comes to food, I won’t deny that our cabinets are full of plenty of the low cost stuff like, say, this:
Phil mostly takes these to work – I don’t usually want to eat them until they’re in his hands, because everyone knows the most delicious-looking foods are whatever foods are currently being eaten by Phil, especially if he’s eating it kind of absentmindedly while he watches TV or reads something on the computer and gets it halfway to his mouth before I snatch it out of his hand, that is when it is most delicious.
Also mostly eaten by Phil because, ok, NOT AS EASY AS IT SOUNDS, GUYS.
Definitely not only eaten by Phil (because food shouldn’t be orange unless it is, you know, an orange) but also purchased by Phil, because I would never let him have name brand macaronis. He obviously thinks we’re fancier than we are.
We do definitely have our share of the 10/$10 foods in our cabinets that help our grocery money go a bit farther and at first, upon moving in with Phil and realizing that he expected to eat at regular intervals every single day (what the hell?), I was pretty damn impressed with me, stocking our cabinets with such a bounty of inexpensive foods.
Eventually, though, I realized that we were both going to inflate and never un-swell and have to paint ourselves blue and both be Violet Beauregarde for Halloween every single year forever and ever if our prepackaged food puffiness sodium intake stayed so high and resigned myself to start cooking things. The Internet being, you know, the Internet, I was able to find a buttload of inexpensive recipes which all basically went like this:
1. Cut up some hot dogs and put it in your macaronis or,
2. Buy some 73% lean ground meat in a tube and put it in your macaronis or,
3. Buy some chicken and boil it until it is pretty dead and then lay it on some rice that you also boiled until mostly dead.
4. Eat beans til you DIE FROM IT. Have you thought about eating beans? Hey, you know, you should eat some beans. I don’t know if it occurred to you yet, but if you want to eat inexpensively, beans. You need to eat beans. You have no options other than beans. Are you trying to cut your food bill? One idea that no one at all has suggested to you yet and you’re too dumb to come up with on your own is beans.
Basically, everything fell into one of four categories – Put Shit in Macaroni Category, Flavorless Chicken Category, Bean Category, Cheese Category – the Cheese Category being the who cares what it is because it’s covered in cheese. Phil really liked that category.
Internet, Phil and I aren’t hard to please, food-wise. We’ve both smoked for years, and even aside from that, we’re not really fancy eaters. Even aside from the whole saving money thing. I mean, I once ate chicken nuggets, happily, for 30+ days in a row. Phil just asks that it be edible and is overjoyed if it’s edible with cheese and bacon.
Something else you should know? I don’t know how to cook. Like, at all. But I know that we certainly can’t save money by eating out all of the time, and we certainly can’t eat very well by relying on convenience foods, no matter how many NOMens (I STILL think that was funny, jerks) we can get for a dollar. Also, no matter how appealing Phil may find the Cheese Category above, deeper internet searches did reveal that it is possible to find recipes that are both healthy and inexpensive (and also appealing). You’d think with all the crap available on the Internet that it would be easier than it was. But it totally wasn’t.
So, Internet, for Day 2 of Phil’s Christmas Vacation, I made him some soup, and here is the story.
This is lentils and they cost $1.79, and lentils are like beans. And I think beans are gross. I have texture issues with food, and beans make me want to gag and scrape them off my tongue and then scrape my tongue with my fingers for the rest of the day and maybe kind of cry a little. I’m actually getting a little upset right now just thinking about it. I bought them from the Mexican part of the supermarket. They were in the regular part of the supermarket, too, but they were less expensive in the Mexican part of the supermarket. I don’t understand why, Internet, but I can tell you this – racists are NOT getting the best deals.
I’m showing you this picture not because it is interesting or because it’s good, because it is totally neither, but for foreshadowing. For this recipe, you need to use two pots. That’s kind of annoying, but whatever. This is the lentils in four cups of water, which is a lot of water, but it doesn’t even take up half of the pot. That means it took a hundred years to boil. I wasn’t even watching it, I swear. Not with both eyes, anyway.
This picture definitely isn’t here because it’s good. While I was waiting for the lentil water to boil (which, can someone explain this to me? I was supposed to wait for the lentil water to boil, then turn the heat off and cover it and just let it sit there. Was I supposed to let it boil for a minute first? Or turn it off the second it boiled? Is there some kind of boiling rule?) I was cutting up this other stuff, like that onion, which was $.79/lb, (I totally learned how to cut up onions from The Pioneer Woman) and I got to that point with the celery ($.79 for the whole bunch and that is just 3 sticks) and I realized I totally didn’t know how to cut up celery, so I took a picture to ask Twitter, and then I realized that I was using my camera, not a cell phone, and asking Twitter would be a total pain in the ass.
This doesn’t have a price because it was already in my house. I’m a total garlic cheater. Phil and I both like garlic a lot, so I would buy it a lot, and the problem was, I kept having to REbuy it. Garlic isn’t especially expensive, but we would buy it and I’d often forget to use it for one reason or another (relying on convenience foods or drive throughs entirely too much) and the garlic would go to waste. Sure, it was a small amount of money, but it was wasted none the less, so I became a garlic cheater. Our shameless food non-fussiness serves us pretty well when it comes to saving money.
This totally counts as vegetables. Totally. Therefore, it’s already a healthy meal. I could end this post now. Victory is ours. There is also olive oil in there, which was already in the house. Here it is time for another confession, where I tell you it is generic, store brand olive oil, because I actually don’t even know what the difference between olive oil and vegetable oil is, except to know that the time that we made rice krispie treats and sprayed the pan with olive oil cooking spray was a HUGE MISTAKE, let alone have a refined enough palate to have a preference for varying qualities of olive oil. Again, my low-browness saves us some cash.
This was the most expensive thing purchased for this recipe at $2.99 on sale, and there are two confessions that go alone with it. First of all, up until the very second I placed the picture in this post just now – not even when I read the recipe, wrote the grocery list from the recipe, found the item on the shelf, purchased it, used it, or took the picture – not until this very second, did I realized that it was called TURMERIC. I thought it was tumeric. Like you’d say it tumor-ick. Like TUMOR. Like “It’s not a tu-mah.” Also? Confession two? I don’t know what the fuck this is. I don’t know what it tastes like. What the fuck is this shit?
Now cumin? Cumin I know. But come on. We’re salt and pepper people on the whole. I know cumin, I like cumin, but not enough to buy it in the normal supermarket spice aisle. I bought it for $.84 cents in the Mexican aisle, and I didn’t even buy it on this shopping trip so it doesn’t count. I was annoyed that I had to buy turmeric in the normal spice aisle, it’s uneconomical. I don’t even know what the hell that stuff is.
Hot sauce and chili powder also went in around this point, too, which I also already owned, so they don’t count. Only, actually? I only THOUGHT I owned chili powder. What I ACTUALLY own is chili oil, paprika, and cayenne pepper. I used cayenne pepper. It’s not like I know the difference. I assume they’re both red. Same thing, right?
Something I’ve learned since I’ve started grown up cooking things is that whenever canned tomatoes go on sale, you’ve got to buy, like, a million of them. Because even if you have a million of them, you never actually have enough. Or? You only have diced when you need crushed. Or crushed when you need whole. Whatever the case. You need them. All the time. I actually bought these even though I had some in the cabinet because of course I didn’t have any fire roasted ones, and they were on sale for $1.17 a can. But anyway, if you’re like me and not fully grown up yet and no one has passed this tip to you? You need to buy canned tomatoes whenever they’re on sale. Trust me.
Oh, man, now I am totally just showing off with the vegetables and the healthiness.
Hey. Uh. Hey. Is the… uh… Is the food almost ready? Because, uh, I’ve been like, uh, contemplating the universe and, uh, my place in it, you know? As a dog? Uh, and like, you know how like, you guys think like, you’re the bosses of ME? Well, like, uh, YOU pick up MY poo. And I was thinking about that and like, uh, my mind was like, totally blown, man. And, uh, wait, what?
You also need to buy broth and stock and stuff whenever it’s on sale, if no one has told you that, yet, too. I guess most of you smart people who have been cooking stuff for years are all laughing at me behind your hands but PEOPLE AREN’T BORN KNOWING THIS STUFF, YOU KNOW. You people, cover your eyes for a second.
Okay, you should also always buy low sodium when available, because you can always add salt but you can’t really unsalt, and salt makes you puffy, anyway.
Ok, you know it alls can UNCOVER NOW.
Also? Do you remember that foreshadowing from before? All those tomatoes and all that broth are more of it.
This is cilantro and it really annoys me and I also want to rub my face in it because it smells delicious. I bought it in a bunch that cost $.69 and it was the last thing I bought for this recipe. That is only about 1/4 of the bunch of cilantro. MAYBE 1/3. Cilantro’s a pretty strong flavor and both Phil and I really like it, but it’s highly unlikely we’ll use it again before the rest of it wilts, especially with the recipes I have planned for the rest of this week, with it being Christmas and all. Now, I’m not complaining about the price and all – it’s $.69 and I’m not cheap – I just like saving money. I just hate seeing food go to waste, and the rest of the cilantro is going to go to waste. I guess I can rub my face in the leftovers.
Zero percent of the food I cook looks delicious. Some percentage greater than zero but less than 100 of the food I cook tastes delicious. Ok, less than 50. But I’m working on it.
This picture is after I added the lentils, but you can’t exactly tell, because like I told you, it kind of took forever to boil? And then they didn’t get soft after I let them sit there like the recipe said. So I microwaved them and tried to squish some of them with my spoon, because the recipe said to squish some of them, but none of them would really squish too much, so I bit one to see what was going on, and it was ALMOST JUST LIKE A BEAN, and I was HORRIFIED, so I put them in the blender. But you probably wouldn’t have to do that, either because you would know how to cook lentils or because you wouldn’t be horrified by lentils.
Here was what I didn’t figure out even though there was plenty of foreshadowing in the form of two cups of lentils, four cups of water, two cans of tomatoes and four cups of vegetable broth – this is not a recipe for two people. The lentils make it ridiculously filling, so neither of us ate more than one bowl.
And one more confession? I thought the soup would fit in that first container and it didn’t and I thought the rest would fit in that second container and it didn’t.
I’m a container misjudger.
A container misjudger with one million soup.
A container misjudger with one million soup who doesn’t know what turmeric is.
A container misjudger with one million soup who doesn’t know what turmeric is and is probably going to keep calling it tumor-ick.


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A HIGH-PROTEIN VEGAN-FRIENDLY SNACK FOR MUSCLE RECOVERY AND REBUILD
With great tasting flavours, our Science in Sport PROTEIN20 bar is a convenient on-the-go option made with a high-quality plant protein blend for athletes looking for an alternative high-protein snack option that is low in sugar.
Buy your SIS Protein20 high protein low sugar bar, 64g, Peanut Butter & Jelly from CannondaleSpares.com.


Wednesday, March 30, 2016
My Bad Analysis/Reasoning Piece
If we take out the jello and add maple syrup then the bubble will be bigger in diameter than the bubble with corn syrup. Our evidence is, the solution with the corn syrup had an average diameter of 9.53 centimeters while the bubble with maple syrup had an average of 12.83 centimeters for its diameter. Our claim was supported because the only variable we changed was replacing the corn syrup with maple syrup. Our data says that the maple syrup bubble was 12.83 centimeter in diameter when the corn syrup bubble diameter was only 9.53 centimeters, therefore the maple syrup is bigger in diameter.


My goal with my gardening blog is to bring you expert information on everything from gardening gifts to garden table and chairs. Please leave me a comment on the gardening article below and I’ll reply as soon as I can. Gas BBQs vs Charcoal BBQs – Which is best.
There are thousands of options available to you when you are purchasing your first BBQ / outdoor grill. It may seem overwhelming, but knowing the difference it each type of grill will help you may an easier decision.
Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost.
Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time.
Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.
Propane grills are also useful for someone in small areas, since they can come in smaller sizes.
Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavour, you may want to consider Propane grills.
Natural Gas Grills
Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time.
Smoker Grills are used when flavour is the number one priority. Smoker grills use wood to slow cook your meat. Flavour can be controlled by using different types of woods.
Things To Consider When Purchasing Your First Grill
A couple of factors should be consider when you go to purchase your first grill. Remember, each type of grill comes with its advantages and disadvantages, so you must weigh your options and decide what is right for you.
Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.
If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as


S’mores are a camping essential. Gone are the days when I was a kid of making (damper) up a doughy mixture of sugar, flour and water; wrapping it around a stick and gently roasting it over a fire. No these days it’s all about taste and the humble branch stick has been replaced by metal rod, tasteless dough has been replaced with a delicious explosion of marshmallow, chocolate and biscuit.
What is a S’more?
Well, first you need a campfire, this is by far the most important ingredient for creating the perfect S’more. For the other ingredients as the Scouts say, you’ll be to be prepared so be sure to pack the following:
• Graham Crackers (available at Tesco)
• Hershey’s Chocolate Bars (this is on the original recipe but I prefer other brands and white instead of milk chocolate)
In case you hadn’t worked out the clever name yet, it’s called a S’more, because once you’ve had one, you’ll want (s)more!
How to make your S’more?
After you’ve honed your fire making skills it’s time to get down to business! First you place 2-3 squares of chocolate (or as many as you feel you need) on a Graham Cracker, making sure to keep another ready for the grand finale.
Skewer your marshmallow with the metal rod and gently ease it above the coals or near to the fire…be patient. The temptation to plunge it into the belly of the fire will be strong but please resist. When your marshmallow has what you feel to be the required level of toastiness and is hot enough to melt chocolate, whip it out of the fire and slam it in between the two crackers and chocolate.
Let the chocolate melt for a few seconds before enjoying your first mouthful and then sit back and enjoy this incredible camping taste sensation. Then repeat until overindulgence.
There you have it folks, the perfect accessory for your perfect camping trip with good mates.
Happy travelling folks.


The restaurant ” Les Ecuries du Parc ” – because of its historical origin also called “Pärdsställ” is located in the near vicinity of the town center and about 500m from the railway station of Clervaux, in the rustic building of the former horse stables of the earl of Clervaux. In the year 1968 the family Wilmes rebuilt it into a very special restaurant, unique by its snug and cosy character.
An inspiring kitchen, full of variation and tradition, adapted to the seasons, with specialties as f.i. venison from the local woods and fresh mussel dishes, meets every expectation. Of course it is possible to have dinner à la carte: tasteful meat and fish dishes, as well as salads are being served.
The restaurant has about 40 seats and is therefore ideal for all possible family and business events, such as marriages, communions, birthday parties, Silvester happenings etc…
You can make a reservation by telephone: 92 03 64 or use the following form:


Birthdays are a momentous occasion in a child’s life, and as parents, we strive to make these celebrations as extraordinary as possible. In this article, we delve into the world of kids birthday cakes creation and guide you through a step-by-step journey on how to craft showstopping masterpieces that will leave both children and adults in awe. Whether you’re a novice or an experienced baker, this guide will equip you with the knowledge and skills needed to transform your child’s birthday cake into a work of art, designed with love and creativity. Join us as we explore the techniques, tips, and tricks from professional bakers, unlocking the secrets behind these edible marvels. Say goodbye to dull and generic store-bought cakes and prepare to embark on an exciting and delicious adventure into the realm of showstopping kids’ birthday cakes.
Choosing the Perfect Theme: Unleash Your Child’s Imagination
- Consider your child’s interests and hobbies when choosing a theme for their birthday cake. Whether they’re into princesses, superheroes, or animals, tailoring the design to their passions will make the cake extra special.
- Use their favourite colours as a starting point for the theme. Incorporating these colours into the cake’s design will make it more visually appealing and personal.
- Think outside the box and explore unique and imaginative themes. From outer space adventures to magical fairy tales, the possibilities are endless when it comes to creating a memorable cake that sparks your child’s imagination.
- Remember to consider the practicality of the chosen theme. Make sure it is something that can be easily executed and won’t require elaborate decorations or hard-to-find ingredients.
- Finally, involve your child in the decision-making process. Allowing them to contribute their ideas will make them feel included and excited about their upcoming birthday celebration.
Essential Tools and Techniques for Creating Showstopping Kids’ Birthday Cakes
Tools every parent should have in their kitchen:
- Mixing bowls: A set of sturdy mixing bowls in various sizes is essential for preparing the cake batter and frosting.
- Whisk: A whisk is perfect for blending ingredients smoothly, especially for making fluffy frosting.
- Cake pans: Invest in a set of non-stick cake pans to ensure easy release and perfectly shaped cakes.
- Offset spatula: This handy tool is great for spreading frosting evenly and smoothly over the cake surface.
- Piping bags and tips: Get creative with decorating by using icing bags and various tips to create intricate designs.
- Turntable: A cake turntable makes decorating easier, allowing you to have full control and precision while working on the cake.
Mastering fondant skills:
- Rolling pin: A non-stick rolling pin is essential for rolling out fondant to cover cakes smoothly without sticking.
- Fondant smoother: Use a fondant smoother to achieve a flawless finish on the covered cake surface.
- Fondant cutters: Invest in a set of fondant cutters to create various shapes and designs for cake decorations.
- Edible food coloring: Experiment with different shades by using edible food coloring to paint and highlight your fondant creations.
- Fondant molds: Explore different motifs by using fondant molds to create unique elements for your cake design.
- Gum paste: Mix gum paste with fondant to add strength and flexibility to your cake decorations, making them easier to sculpt and shape.
Techniques for a stunning kids’ birthday cake:
- Crumb coat: Apply a thin layer of frosting to seal in crumbs before applying the final layer.
- Layering: Add depth and flavor to the cake by alternating layers of cake and frosting or filling.
- Texturing: Use tools like combs, brushes, or stencils to create interesting textures on the cake surface.
- Piping: Create intricate patterns and borders using different piping techniques with your chosen tips.
- Fondant covering: Achieve a smooth, polished look by covering your cake with fondant and shaping it to your desired design.
- Sculpting: Shape fondant or gum paste into fun characters or objects to make your cake truly memorable.


Shut Up & Eat, located on SE 50th, just south of SE Division, is one of my favorite food carts in Portland. Part of a larger complex of food carts called "A la Carts," Shut Up & Eat is more than just a funny name. Its homespun Italian comfort food truly is a cut above the rest. I sampled their meatless option, the Roasted Sweet Potato Sandwich with farm egg, caramelized onions, kale, sauteed mushrooms & gorgonzola cheese. The entire sandwhich completely melts in your mouth. Trust me, you won't miss the meat at all. The other sandwhich I tried was the Open Faced Sandwhich with thinly sliced, housemade roasted beef, with onions, gravy & rosemary biscuit, topped with a horseradish potato cake. Let me tell you, this is one delicious bite of food! It is just about the most tender roast beef I have ever had. My plastic knife completely sank through the whole thing with ease. I have also tasted the meatball sub, and those meatballs are the best I've had in the city. Unbelievably, all of the entrees are under $10.00. You can feel the pride and care that co-owners John Louis Fimmamo & Glenn Hollenbeck put into their food. When you walk up to this food cart, you most certainly will be warmly greeted & not told to shut up! However, one bite of this food & you'll be in contented, silent bliss! Shut Up & Eat is open Tues.-Thurs. 12:00pm to 9:30pm & Fri. & Sat. 12:00pm to 11:00pm. They're closed Sundays & Mondays. You can check out their website at http://www.shutupandeatpdx.com/.


The Art of Planking
There are several simple steps involved in cedar planking.
Following these guidelines will ensure that your cedar grilling experience
is nothing less than superb.
We have broken down the sequence of events for planking a salmon fillet
into the following steps.
- Pre-soaking the Planks
- Preparing the Planks
- Preparing the Salmon
- Planking the Salmon
- Serving the Salmon
Click on any of the pictures displayed on the left to view them in more detail.
View entire slideshow.
Pre-soaking the Planks
The plank must be pre-soaked prior to direct grilling. It is recommended
to soak the plank for two to six hours, but soaking overnight will
ensure complete saturation.
The most common method of soaking planks is to place them in the
kitchen sink and place enough weight on them to hold them completely
under the water. A roasting pan makes another excellent vessel to
soak a plank. A mug of water, a bottle of wine or a water-filled pot is sufficient
to keep the plank submerged.
Tip: Using warm water will help initially to open the pores of
the cedar and aid in the saturation process.
Tip: A 5-gallon or 25-litre pail with a lid makes an ideal
container for soaking planks. Several planks may be inserted
vertically into the pail, a lid with a hole drilled in it is
then placed on the pail, then fill the pail outdoors with a
Tip: Try adding white wine, beer or apple cider and fresh herbs to the
soaking solution for a different flavour.
Tip: Soak your planks ahead of time and store them in a plastic bag in your freezer.
When the time arrives to start a new planking experience, you can thaw the plank by
soaking it in hot water for 10 minutes.
Preparing the Planks
Dry the plank and lightly coat the top surface with olive oil or vegetable oil.
Tip: Try rubbing the plank with sea salt, garlic and fresh herbs.
Tip: Try using flavoured oils on the plank.
Pre-heat the grill on high for 10 minutes with the lid closed.
Adjust the grill temperatures to medium heat (350-400°F / 180-200°C)
and pre-heat the plank by placing it on the grill for 5 minutes.
Always have a spray bottle of water on hand to extinguish any flames.
Tip: An oven thermometer may be used to achieve accurate cooking temperatures.
Preparing the Salmon
Every successful event usually requires planning and organization -
cooking and barbequing should be no different. Assemble all ingredients and
have all barbequing equipment at hand.
It is a good idea to wash the salmon with fresh water and pat it dry with a paper
towel before placing it on the plank.
Place the salmon on the plank and add spices or sauce according to the desired recipe.
Place the salmon skin side down if fillet is not skinless.
Tip: Creating a bed of orange slices or other fruits and vegetables will help to
make the salmon super moist as well as enhance the flavour.
Planking the Salmon
Close the lid and cook at 350°F - 400°F (180°C - 200°C) for about 15 to 25 minutes.
Do not turn the salmon over on the plank. It will cook
completely with the skin side down.
Keep the BBQ lid closed to capture the smoke and retain the heat. This is the
hardest step as it is difficult to resist the urge to take a
Check briefly every 5 minutes for flare-ups. If a flare-up
does occur, reduce the heat and use a spray bottle of water to extinguish the flames.
Tip: If you have grilling gloves, you can lift up the burning plank and
spray water directly on the bottom of the plank to extinguish the flames.
Notice in the pictures how the plank has caught fire. The flames help to get
the plank smoldering to produce the sweet cedar smoke. Spray just enough
water directly on the flames to extinguish them. You don't want to
stop the plank from smoldering.
Everyone has different tastes when it comes to rare, medium or
If you are using an instant read thermometer to check the meat for doneness,
you can get a more accurate estimate of whether the salmon is
Cooking at a medium heat, the difference between rare, medium
and well done is approximately 15, 20 and 25 minutes. If
you don't have an instant read thermometer, you'll want to test the
fillet with a fork to determine if it has become flaky.
These cooking times are estimates and will vary with every
barbeque. In the pictures on the left you will notice that we
have used several different type of grills with different types
of fuels (gas, lump charcoal, briquettes) but the one thing they all have in common is that
the internal temperature of the meat indicates how well it is
Tip: Use an instant-read thermometer and check the temperature
by placing it in the thickest part of the fillet. Rare, medium and well done
temperatures are 120°, 125° and 130°F (49°, 52° and 55°C).
Serving the Salmon
When you have determined that the salmon is ready, you have
several options on how best to serve up this delectable feast.
Timing is very important with any barbequing endeavor and you
should make sure your planning of other side dishes coincides
with the estimated cooking times for the salmon.
If you are using a gas grill, be sure to turn it off.
Make sure the plank has been extinguished with your water
sprayer and be careful around flammable objects and surfaces.
If you have grilling gloves, you may lift up the smoldering plank
and spray the bottom.
Carefully transfer the salmon to a serving dish using a
turner or lifter. If it is a large fillet, it may take 2
lifters to keep the fillet intact.
Tip: Use a metal serving platter or cookie sheet and
transfer the plank directly on to the platter and serve the
salmon right off the plank. It's almost a sure bet that
the conversation around the dinner table will revolve around the concept of cooking on
Some Additional Thoughts on Planking
We hope that this has helped to take the mystery out of how to
cook salmon on a cedar plank. Every salmon lover we have met
over the past few years has expressed a positive, if not
passionate opinion that the taste and experience of a cedar
grilled salmon dinner is second to none.
Cooking on cedar planks is not restricted to salmon or fish.
We have constantly been working on perfecting recipes that
incorporate planking other types of meats, appetizers and
desserts. Be sure to check our recipe pages for some
Recipes that call for indirect heating allow the plank to be
reused several times. Be sure to clean and sanitize the planks
Cooking on a plank is so incredibly simple and the results are
so incredibly moist and delicious, you can't help but have the
greatest of entertainment experiences.
Some Additional Thoughts on Safety
Remember to always exercise caution when barbequing and respect
the fact that you are cooking with fire. Never place a smoldering
plank directly on a flammable surface.
Please make sure the plank is completely extinguished before you discard it.
Submerging the plank in a pail of water will do the trick.
Some people like to break the planks into smaller pieces and use
them as wood chips in their smoking pans or directly in
their charcoal BBQ.
If a plank has not become overly charred, or was used in a
recipe that called for indirect heating, it may be re-used - but
should be cleaned and sanitized first. You can place the
plank in the dishwasher. Remember you don't need to add
dishwasher soap as it may yield an unpleasant flavour.
If you are going to use gloves or mitts, be sure that they are
designed for the purpose you are using them for. We recommend
using high-temperature leather grilling gloves that are designed
to withstand brief encounters with the high temperatures that
are associated with grilling.


Chatham Fish & Lobster | Best Fresh Fish in Chatham, MA
Wholesale to Restaurants & Markets
Chatham Fish & Lobster Wholesale in Chatham provides restaurants and markets with superior quality, local shellfish, scallops, lobsters, and fresh-caught, in-season fish from our trusted Atlantic fishing fleet. We follow the highest standards of food safety established by the FDA seafood inspection program and can trace our catch from boat to plate. For more information on ordering seafood for your restaurant or market, please contact Chatham Fish & Lobster Wholesale at (800) 696-7180.


The Global Organic Alliance (GOA) certification is a third-party verification program that ensures that products labeled as “organic” meet specific standards for environmental sustainability and responsible farming practices, as practiced by organizations such as Hillandale Farms. The GOA certification is widely recognized as a trusted symbol of quality for organic products, including foods, personal care products, and textiles.
What Does the Global Organic Alliance Certification Mean for Consumers?
When you see the GOA certification on a product, you can be confident that it has been produced using organic methods that prioritize the health and well-being of the environment, animals, and people. This includes reducing the use of synthetic chemicals, genetically modified organisms (GMOs), and irradiation, as well as conserving natural resources and promoting biodiversity.
In addition to the environmental benefits, organic products that bear the GOA certification may also offer a range of health benefits. For example, studies have shown that organic foods may contain higher levels of nutrients and antioxidants compared to conventionally grown products. Additionally, organic personal care products may be made with fewer synthetic chemicals and fragrances, which can be irritating or harmful to sensitive skin.
How Does a Product Become Certified by the Global Organic Alliance?
To earn the GOA certification, a product must meet a set of strict standards that are developed and maintained by a team of experts in the organic industry. These standards cover every aspect of production, from the way the crops are grown and animals are raised, to the way the products are processed and packaged.
To begin the certification process, a farmer or producer must first complete an application and provide documentation about their farming practices and the products they produce. This includes information about the use of synthetic chemicals, GMOs, and other prohibited substances, as well as details about the land and natural resources used in production.
Once the application has been reviewed and approved, a team of GOA inspectors will visit the farm or production facility to verify that the products meet the GOA standards. This includes checking for compliance with regulations and verifying the integrity of the organic supply chain. If the inspection is successful, the product will be granted the GOA certification.
The GOA certification is not a one-time process – it must be renewed every year to ensure that the products continue to meet the high standards set by the GOA. This includes ongoing inspections and monitoring of the farm or production facility to ensure compliance with the standards.
What are the Benefits of Choosing GOA Certified Products?
There are many benefits to choosing products that are certified by the Global Organic Alliance. In addition to supporting environmentally and socially responsible farming practices, you can also enjoy the following benefits:
- High quality: GOA-certified products are held to strict standards, ensuring that they are of the highest quality.
- Healthier products: Organic products may contain higher levels of nutrients and antioxidants, and may be free from synthetic chemicals and GMOs.
- Environmental benefits: By choosing organic products, you can help to reduce the use of synthetic chemicals and support environmentally responsible farming practices.
In conclusion, the Global Organic Alliance certification is a trusted symbol of quality that ensures that products labeled as “organic” meet strict standards for environmental sustainability and responsible farming practices. By choosing GOA-certified products, you can support environmentally and socially responsible farming practices, enjoy high-quality products, and potentially reap the health benefits of organic products.


Get Information on Famous Food in South Africa
With such a large number of distinctive societies and customs in South Africa, there is no big surprise that the conventional nourishment of this nation is of different sorts. Truth be told, it is viewed as an area for tasty eating, owing to the exceptional assorted qualities regarding societies and numerous different viewpoints. As per the social foundation, the food for each of the race living in South Africa additionally shifts. By and large, distinctive dishes are served as per the specific celebration and/or event specially for African Safari tourists and african safari holidays visitors South Africa cuisine traditional food.
South Africa: Main Food Ingredients
Verdant vegetables, knobs, products of the soil, nuts, and fish remain the irreplaceable elements for South African formulas. Corn and meat are utilized as a part of the majority of the customary treats. It is accepted that the corn product was developed in numerous parts of South Africa since the aged times, even before colonization happened in the area. From that point forward, corn has turned into a staple nourishment of Africans. With respect to meat, those of goat, dairy cattle, and sheep are the most favored choices. Imperative sustenance yields incorporate millet and sorghum, which are additionally used for making conventional brew.
South Africa: Traditional Food Dishes
The most mainstream customary sustenance of South Africa is mielie pap (likewise spelled as mieliepap), a corn and dinner porridge. It is appreciated by all the races of Africa. For the most part served as the principle course of the dinner with meat, this cornmeal blend is additionally appreciated as breakfast by some social gatherings. With respect to serving it throughout breakfast, mielie pap is presented with margarine and cheddar garnishes.
A most loved customary dish of South Africa is the braai (importance grill or meal). The customary method for setting up this grilled dish is by either barbecuing the meat over open fire or stewing it in a cast press, three-legged cooking pot called potjie on hot coal. Meat cooked by this strategy is typically obtainable with cooked vegetables and you will discover it in the African restaurant menu also.
Alternate customary nourishment in South Africa is the chakalaka, a moderately zesty dish made with blended vegetables. Regular fixings utilized within the chakalaka formula incorporate oil, onion, garlic, tomato, stew pepper, green pepper, beans, and seasonings. It might be served as a hot or frosty dish with bread and mielie pap. This exquisite dish is a most loved of outside vacationers, particularly the individuals who desire hot sustenance.
For individuals with a sweet tooth, koeksisters and melktert (milk tart) are magnificent conventional South African pastries. The previous is pretty much like a curved donut made by profound singing batter in oil and afterward dunking it in ice-frosty, sugary syrup. It is best served as a frosty treat. Concerning making melktert, a cake outside is heated after the customary baked good formula and it is finished with filling.
An alternate most loved dish is boerewors (solitary), which is a fiery frankfurter dish made in a ceaseless winding structure. It is ready by utilizing coarsely minced meat (ideally of hamburger, pork, sheep, or synthesis) and a wide mixture of flavors that typically incorporate coriander seeds, nutmeg, cloves, pepper, and allspice. For this specific dish, the hotdog is protected in Worcestershire sauce, salt, and vinegar. A genuine boerewors holds 90 percent of true meat (of which 75 percent is hamburger and remaining is pork) and short of what 30 percent of fat.
In spite of the fact that dishes produced using mopane worm (additionally spelled as mopani worm) are a delicacy for the local individuals of South Africa, they are not all that mainstream amongst the sightseers. Mopani worm is very nutritious and the dried structure holds high measures of protein (something like 60 percent), fats (17 percent), and minerals (11 percent). As an arrangement step, the guts of the caterpillars are pressed out and they are overflowed with a little measure of water or browned in their fat.
Since mopane worms are gathered specifically seasons, they are safeguarded for utilizing as the year progressed. Individuals in the rustic zones store them by drying and smoking them with tasty elements, which they later expend crude as snacks. Alternately the dried caterpillars are absorbed water and cooked with onions, tomatoes, and different vegetables. To enhance the taste of dried mopane worms, they are regularly bundled with delightful sauces. Industrially, these eatable caterpillars are likewise canned and sold in bundles.
While talking about the South African conventional sustenance, it is fragmented without saying biltong. It is a kind of cured meat ready with elements like coriander, vinegar, sugar, Worcestershire sauce, garlic, onion, salt, and pepper. For making biltong, the meat pieces are marinated in vinegar for a couple of hours, which are then seasoned with flavors. Sold in almost all nourishment shops, biltong is a most loved for meat partners.
That being said, these were a percentage of the customary dishes of South Africa. Others in the schedule incorporate chutney, mashonzha, potjiekos, bobotie, bunny chow, bredie, and skop. The conventional sustenance of this nation is actually, an amalgamation of different cooking styles, in the same way as the Italian, Chinese, Indian, Moroccan, and Portuguese. Furthermore any nourishment dish that you request, you will absolutely get in South Africa safari.
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What an awesome combination of flavor! These little bite sized jewels taste so incredibly good. It’s actually hard to stop eating them.
These would make a great addition to any hors ‘d oeuvres tray! And honestly, they aren’t expensive to make, or too terribly time consuming to put together.
So then, I’m going to show you how it’s done!
To make your own Pumpkin Spice Blend
In case you don’t have pumpkin spice blend around, you can put this together easily enough with what you most likely have in your spice cabinet by following this formula.
I’ll give measurements to make it easier to read. This will make 1 teaspoon of pumpkin spice blend.
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Grilled Bacon Wrapped Pecan Figs
Preparation Time: 45 minutes
Cook Time: 20 minutes
- Dried Figs (stem removed)
- Pumpkin spice blend
- Bacon (1 slice per fig)
- pecan halves (1 per fig)
- Depending on how many figs you plan to prepare, put enough water in a sauce pan to amply cover the dried figs. (allowing for expansion). I covered the figs, then removed them from the pan to measure the water for step 2.
- For every 1 cup of water used, put a 1/2 teaspoon of pumpkin spice blend into the water and mix. Because of the cinnamon, this will be slow to dissolve until you start the boiling process.
- Add the figs to the spiced water and let soak for 10 minutes; stirring occasionally to help the spices blend.
- Bring the figs to a boil, then immediately reduce to a simmer. Let simmer for 10 minutes. Drain, and set the figs aside.
- Fry the bacon about three quarters of the way done and set aside.
- With a knife, open each fig on the stem end and insert a pecan half three quarters of the way into the fig. Then wrap a slice of bacon around the fig and place on a metal or water soaked wooden skewer. (See picture below).
- Once skewered, cook over a medium hot grill for about 1 minute per side. Meaning 4 sides, so that each of the four sides gets cook time.
Here’s what they looked like skewered and grilling! Pretty awesome if you ask me!