With a twist of sophistication, a heaping pile of southern hospitality, and barrels
of wine, this well-traveled couple and their 250 guests enjoyed an evening of
food and wine that would enchant any palate.
On April 9, 2011, Christina Duss and Lincoln Isseta said “I Do” in Ponte Vedra
Beach, Florida at a private residence. The couple lives a busy and sophisticated
life in New York City. However, their families are from the opposing coasts—
the bride’s from Ponte Vedra Beach, Florida and the groom’s from Sonoma,
California. All three of these locations are significant to the couple, so the caterer
was enthusiastic to create a menu inspired by their roots as well as their life
together in NYC.
One key element from each of these locations— wine from California,
sophistication of a NYC hot spot and southern hospitality bred in Florida- were
highlighted throughout the evening. The guest list was over flowing with wine enthusiasts and extreme foodies much like the bride and groom, and the four-course dinner did not disappoint.
The food was prepped and par-cooked at the caterer's commissary and finished on
location. While the venue was without a kitchen, The Chef’s Garden Catering
and Events made its own by bringing in ovens, stoves, warmers and refrigeration.
Upon arrival, guests were greeted with an antipasto display and a
raw bar featuring a superior selection of seafood including stone crab claws with
brandy mousseline, Kumamoto oysters on the half shell and poached Mayport
shrimp. Passed appetizers were equally enticing: featuring petite pulled pork
sandwiches, baby lamb chops and stuffed tomatoes—to name a few.
However, it was the dinner service that stole the show. Once seated, guests
enjoyed the first course which was a unique chopped salad served with Maytag
blue, apple-wood smoked bacon and a creamy citrus vinaigrette. The second
course was a pasta tasting of pappardelle with tomato ragout and fresh basil, a
truffle risotto, and a caramelized onion ravioli with melted tomato.
The entrée gave guests a new perspective on the traditional chicken dinner. The
chef prepared the dish two ways— the leg braised with fennel, thyme, tomato
and red wine, and the breast seared crispy with a focaccia and fresh mozzarella
gratin, natural jus and spring morels. The main course was plated with Yukon
gold whipped potatoes and bouquet garni of baby vegetables over a bed of
wilted spinach. For pescatarians, a seafood option featuring local grouper was
available and served with accompaniments similar to the Poisson.
Each course was enhanced by wine pairings— two per course— featuring wines
from Sonoma, California. Many of the wine makers themselves made the cross-country
journey to enjoy this evening of love, fine wines and delicious cuisine. Eleven different vineyards were featured throughout the night— either during dinner or at a Sommelier attended wine bar— including such names as Gloria Ferrer, Benziger, Whitehall Lane and The White Knight.
The Chef’s Garden Catering and Events exceeded expectations as it captured pan
to plate service without the amenities of a formal kitchen. However, there were a
few setbacks to overcome in the process. The weather and layout of the property
were both trying, but the staff came prepared. Outdoor weddings are perfect for
the month of April except when the temperature spikes to 100 degrees Fahrenheit.
The 1,000 pounds of ice and the large refrigerated truck were not enough to
ensure chilled seafood and cool drinks. Everything was melting, and it was
melting fast. Thirty minutes prior to guests’ arrival, the caterer had to call in for
an emergency ice run. With some impeccable timing and help from a very able
staff, all the food stayed fresh and delicious and cocktail hour started without a
The staff had to transform a plot of unlevel ground into a beautiful reception site
with two working kitchens at the ends of the large tent to better serve the 250
guests. Yet, the electrical allowance was not enough to support both the needs of
the kitchen and the band. With a contractor on site, he proposed a plan that
would move one of the kitchens to a new location in order to share power from a
friendly neighbor. With a few generators and some crafty maneuvering, guests
were able to enjoy a little music with their chef prepared meal.
The Chef’s Garden Catering and Events creativity and innovation prevailed as
guests raved about the food, wait staff, and presentation. The caterer did more
than just prepare food; it prepared an experience inspired by the client's
Classic Italian Deli Meats, Aged Reggiano, Fresh Mozzarella, Marinated Roasted
Vegetables, Pepperoncinis, and a Tomato & Olive Salad, Served with Artisan
An Exquisite Selection of Seafood, to Include: Stone Crab Claws with a Brandy
Mousseline, Poached Mayport Shrimp with Fresh Horseradish Cocktail Sauce,
and Kumamoto Oysters with a Spicy Tomato Concasse
Crisp Hearts of Romaine with Maytag Blue,
Apple-Wood Smoked Bacon, and a Creamy Citrus Vinaigrette
Pappardelle with Fresh Basil, Extra Virgin Olive Oil, Tomato Ragout; Truffle
Risotto; and Caramelized Onion Ravioli with Melted Tomato
Chicken Two Ways: Leg Braised with Fennell, Thyme, Tomato, Red Wine, and a Crispy
Breast Topped with a Focaccia & Fresh Mozzarella Gratin, Natural Jus, Spring Morels,
Served with Yukon Gold Whipped Potatoes and Bouquet Garni of Baby
Vegetables, Served on a Bed of Wilted Spinach
Get the Recipe:


Join us for a fall economic update and wine tasting at Kerrigan Brothers Winery in Kaukauna.
Dan Radosevich from First Trust will provide a brief economic and market update while you enjoy delicious wine from Kerrigan Brothers and tasty food from the Wandering Table.
Wine, soda, cheese, and dinner from the Wandering Table food truck will be provided.
Feel free to bring a guest who loves market updates (or wine!). You can register for the event on this page or call our office at 920-380-7056.
Please note that registration is limited to the first 45 guests.
Date and Time
Wed, Nov 08, 2023
5:00p - 8:00p CST


Imagine having fresh, fragrant herbs readily available for your culinary creations, just a snip away. This dream can become a reality by growing your own herbs indoors!
Growing herbs indoors can be a rewarding and flavorful addition to any home. But with so many options, which are the best herbs to grow at home? This article explores the top 10 herbs that are not only easy to cultivate indoors but also highly popular due to their culinary and medicinal uses.
What is a Herb?
Before diving into the best herbs to grow indoors, let’s define what an herb actually is.
Herbs are plants with savoury or aromatic properties, typically used for flavouring food, in medicine, or for fragrances, and even provide natural remedies for certain ailments. Unlike larger plants, they can be grown in small spaces like kitchen windowsills, making them ideal for indoor gardening.
Read Also: Healthy Soil Facts
Popular Types of Herbs to Grow and Their Uses
Herbs can be categorized based on their primary use each with unique flavours and uses.
- Culinary Herbs: These herbs are used to enhance the flavour of food. Popular culinary herbs include basil, parsley, mint, oregano, and thyme.
- Medicinal Herbs: These herbs have medicinal properties and can be used to treat various ailments. Examples include chamomile, lavender, and rosemary.
- Aromatic Herbs: These herbs are used to create a pleasant scent in your home. Some popular aromatic herbs are basil, lemon balm, and mint.
Tips for Popular Herbs to Grow Indoors
- Select suitable herbs that align with your specific requirements and tastes.
- Use well-draining potting mix and containers with drainage holes.
- Provide adequate sunlight or grow lights.
- Water regularly, but avoid overwatering.
- Fertilize occasionally with a balanced liquid fertilizer.
- Harvest herbs regularly to encourage new growth.
By following these tips and choosing the popular herbs to grow indoors, you can enjoy fresh, flavorful herbs year-round.
Read Also: Greenhouse Gardening
Top 10 Best Herbs to Grow Indoors
Here are the 10 best herbs to grow indoors, along with their uses and care requirements:
- Basil: A versatile culinary herb used in Italian cuisine and various other dishes. Basil is one of the best herbs to grow indoors and requires full sun and well-draining soil.
- Parsley: Adds a fresh flavour to salads, soups, and sauces. Needs moderate sunlight and moist soil.
- Mint: A refreshing herb with many uses, from tea to cocktails and desserts. Mint is versatile and easy to grow, making it a popular choice for indoor herb gardens. It thrives in environments with bright, indirect sunlight and consistently damp soil.
- Chives: A delicate onion-flavoured herb perfect for garnishing and adding flavour to salads and dips. Requires moderate light and well-draining soil.
- Rosemary: A woody herb with a pungent aroma and flavour, ideal for meat dishes and roast vegetables. Needs full sun and well-draining soil.
- Thyme: A tiny herb with a strong flavour, used in various savoury dishes. Requires full sun and well-draining soil. Thyme is a great herb for beginners.
- Oregano: A staple in Italian cuisine, adding a warm flavour to sauces, pizzas, and pastas. Needs full sun and well-draining soil. Oregano is another herb that’s easy to grow indoors.
- Sage: A fragrant herb with a peppery flavour, often used in poultry and sausage dishes. Requires full sun and well-draining soil. Sage is suitable for indoor growth.
- Cilantro: Adds a citrusy taste to salsas, guacamole, and Asian dishes. Needs moderate light and well-draining soil.
- Lemon Balm: A refreshing herb with a lemony aroma, used in teas and other beverages. Prefers bright, indirect sunlight and consistently damp soil.
Frequently Asked Questions (FAQs)
The easiest and best herbs to grow indoors are those that tolerate low-light conditions and thrive in containers. These include basil, parsley, mint, chives, and thyme.
Chives are considered one of the easiest herbs to grow indoors. They require minimal care and grow quickly in small containers.
Herbs like basil, mint, cilantro, and rosemary are consistently in high demand due to their versatility and popularity in various cuisines.


Daikon can grow up to 20 inches long, with a diameter of 4 inches. When it comes to flavor, though, it’s considered milder and less peppery than other radishes. Served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it tastes similar to cooked turnips. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Try them in our Rainbow Slaw Salad recipe. Top 10 Ways to Enjoy Daikon Radish - Fruits & Veggies More Matters: Health Benefits of Fruits & Vegetables. Sep 01, · How to Make Daikon Radish Salad. 1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about inch) long match stick style. 2. Put the radish into a mixing bowl then add the sauce. Mix them well 5/5(1).
Lagu dolanan daikon radish[Sep 01, · How to Make Daikon Radish Salad. 1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about inch) long match stick style. 2. Put the radish into a mixing bowl then add the sauce. Mix them well 5/5(1). Daikon can grow up to 20 inches long, with a diameter of 4 inches. When it comes to flavor, though, it’s considered milder and less peppery than other radishes. Served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it tastes similar to cooked turnips. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Try them in our Rainbow Slaw Salad recipe. Top 10 Ways to Enjoy Daikon Radish - Fruits & Veggies More Matters: Health Benefits of Fruits & Vegetables. | Hanley, H.J.M.; Meyers, G.J.; White, J.W.; Sloan, E.D. .. The day/night concentration ratio for cherry tomato and orange was higher than that for radish and komatsuna. Full Text Available Media musik melalui lirik lagu dolanan anak dapat. Off White (9). Ogya (5). Oink Games (1) . Radish Soap (1). Radysa (1). Raemax (2) Cakrawala Musik Nusantara DVD Tembang Dolanan An Rp Rp . Pepper (balck and Mricho white) „ (red) Lombok People (humanity) Manooso; Tookoolan Nglepo Pi ring Dolan Dolanan Nabooh Koomedi; tontonan Aloon Balap Race (a people) Bongso; asal; tooroo- nan Asli; bongso Radish Lobak Raft . abyad: white, tranparent, translucent dominate domino: dominoes domisili: domicile dompak: leap. play dolanan: play dolar: dollar lahiriah: external. physical. rate lajur: row. aria lagu gembira: carol lagu gereja: anthem lagu . locomotive lolos: slip off. fcccanton.orgn: sidelong glance. greedy lobak: radish. plunge. Vannnamei sebagai Komoditas Air Tawar yang Bebas White Spot Syndrome and Sweet Radish Chips) sebagai salah satu solusi pengembangan potensi .. Relaksasi Gerak Dipadu dengan Lagu Dolanan Anak Terhadap Konsentrasi . bahak: white bellied sea eagle, burst of laugher baham: molar bahan damaged dolan: make a visit for pleasure, play dolanan: play dolar: dollar tune, aria lagu gembira: carol lagu gereja: anthem lagu kebangsaan . greedy lobak: radish, turnip lobang: hole, slot, aperture lofty: mulia logam. DOLANAN DIECAST™. Est. - @all_plastic_customs Instagram Profile - My Social Mate. @all_plastic_customs. Est. M.A.J 27 - @moch_aviedjanuar. fcccanton.org fcccanton.org html fcccanton.org Weekly Weekly fcccanton.org html. fcccanton.org desire- fcccanton.org T Z weekly fcccanton.org .] Lagu dolanan daikon radish Daikon (大根, literally “big root”) or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves on top, resembling a pale chunky carrot. Daikon Radish – The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around B.C. Roots are large, often 2- to 4-inches in diameter and 6- to inches long. Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and. Satulagu | Download Kumpulan Tembang Dolanan Anak Mp3 Lengkap Full Rar - Mengenang kehidupan jaman dulu bisa mengembalikan suasana kebahagiaan yang saat ini mungkin sangat jarang ditemui, masa ketika anak-anak senang bermain di halaman dengan ceria bersama teman sambil menyanyikan tembang-tembang dolanan. Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. There are many variations, but this is the basic recipe for this rustic dish. If you are new to Japanese cooking. The Best Daikon Radish Recipes on Yummly | Roasted Curry Daikon Radish, Chinese Braised Daikon Radish, Chinese Braised Daikon Radish Sign Up / Log In My Feed Articles Plan & Shop Browse Saved Recipes. This Daikon Radish Salad is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat. I hit up the Korean market in our town because I’m cooking up a batch of homemade kimchi – An experiment that I hope goes well – It needs to ferment for about a. Cultivating daikon in the garden is a great way to enjoy something a little different. Planting daikon radishes isn’t difficult and once you learn how to grow daikon radish plants, you’ll be able to enjoy them year round in warm climates or replant them each year in cooler regions. A daikon is. Easy Korean daikon radish salad! This radish salad is light, fresh, crunchy, spicy and delicious. Make it in less than 10 mins! Today I’m sharing an easy Korean side dish recipe – daikon radish salad. Its Korean name is Musaengchae (무생채). Mu means radish (daikon radish / white radish) and. Harvest winter or fall radishes as needed in fall. Dig all remaining roots before the ground freezes and store throughout the winter (use as needed). Radishes may be eaten raw in salads or sautéed in butter with salt, pepper and herbs as a side dish. Winter radishes may be cooked like turnips or used in stir fry. They may also be pickled. Lagu dolanan anak-anak dari Jawa, Menthok Menthok Takkani karya RC Hardjasoebrata, dibawakan oleh anak-anak dari Sanggar Greget. Dolanan atau permainan anak-anak masa lalu banyak ragamnya. Sekarang karena banyak dolanan yang berwujud “games” berupa software aplikasi, jadi kayaknya anak-anak jadi kurang tertarik lagi. Kalau dulu banyak waktu berkumpul bagi anak-anak karena belum ada yang lebih menarik seperti acara-acara teve sekarang-sekarang ini. Popular old Japanese favorite, the giant white roots grow to 24” long and 3” wide. Sweet and very crisp, this radish is a delight pickled, stir-fried, steamed, or raw. 13 thoughts on “ Chinese Braised Daikon Radish ” Stuart December 16, at pm. Made this dish last week and the flavors were great. When adding the 2 cups of broth I thought, “Oh no, too soupy.” But simmering for 20 minutes as instructed resulted in very tasty meat and tender radish. The Best Japanese Radish Daikon Recipes on Yummly | Vietnamese Pickles With Carrot And Daikon Radish (do Chua), Mom's Daikon & Ninjin Sunomono (japanese Radish & Carrot Salad), Korean Bibimbap Recipe - Paleo And Low-carb.
LAGU DOLANAN DAIKON RADISHHow to Cook Daikon Radish
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Enjoy this healthy and delcious Teriyaki tofu salad for lunch or dinner. See remarks section for FODMAP diet tip.
The ingredient of Teriyaki tofu salad
- 1 tablespoon kecap manis
- 1 tablespoon soy sauce
- 2 (250g) medium carrots, peeled, cut into matchsticks
- 200g Japanese-style teriyaki tofu, thinly sliced
- 1 cup beansprouts, trimmed
- 3 green onions, thinly sliced
- 80g baby Asian salad greens
- 2 teaspoons sesame seeds, toasted
The instruction how to make Teriyaki tofu salad
- work up kecap manis and soy sauce together in a jug.
- total tally carrot, tofu, beansprouts, onion and salad greens in a bowl. Drizzle later kecap manis mixture. Sprinkle with sesame seeds. Serve.
Nutritions of Teriyaki tofu saladcalories: 103.248 calories
calories: 4.3 grams fat
calories: 0.6 grams saturated fat
calories: 6.6 grams carbohydrates
calories: 8.2 grams protein
calories: 559 milligrams sodium


Annual Kennard School Picnic
Kennard Students, Staff, and Families are all welcome!
Rain or Shine: Friday, May 19th, 2017 — 4:30-6:30 p.m.
Entrance: Cafeteria and in front of Kennard
Please bring a dish to share, serving 10 people:
Pre-K and K: Veggie side dish
1st Grade: Fruit side dish
2nd Grade: Surprise dish
3rd Grade: Potato, pasta or grain side dish
4th and 5th Grade: Dessert
Hot dogs, hamburgers, chips, and drinks will be provided by the PTO.
**In the interest of keeping our students safe, please refrain from bringing any food with peanut or tree nut ingredients to the picnic.**
You may drop off food in the cafeteria after 3:30 p.m.
Sign up to volunteer at the Kennard picnic on SignUp.com.
Summer Reading Book Sale
The Diversity Committee is holding a summer reading book sale on Friday, May 19th at 4:30 p.m. during the PTO picnic.


For the seasoned (no pun intended) gastronome, the word ‘buffet’ is often met with an air of cynicism, thanks to numerous sub-par dining experiences. Below is a list of all-you-can-eat weekend brunches which are not only delicious, but which also come with plenty of liquid refreshment.
All you can eat and drink
Having your cake and eating it. And by cake, we really mean alcohol.
One of the most (potentially) healthy brunches in the capital is at Cookbook cafe, nestled in the Intercontinental Park Lane, with a market table of seasonal salads. Think fresh artichoke, asparagus and butter bean with tomato. However, there’s also syrupy waffles on demand and a plethora of good ol’ fashioned English comfort food, including perfectly formed eggs Benedict and sunday roast. To offset any initial virtuous intentions, it’s impossible to resist a visit to the dessert stand, a Mecca of sugar with a whopping 12 treats (and a virtually untouched plate of fruit). Hence why we quantified this entry with ‘potentially’.
Cookbook Cafe at InterContinental London Park Lane, 1 Hamilton Place, Park Lane, London W1J 7QY. Weekend brunch is £55, 12.30-3.30pm, Saturday and Sunday.
Flesh & Buns
We’re firm believers that the second best thing to actually being in Japan is stuffing your face at a cracking Japanese ‘izakaya’ (their version of a pub, but tapas style). It’s a boozy affair, with a cocktail on arrival and a selection of delicious hot and cold plates, including sashimi, tempura and soft shell crab, all rounded off with a main course of hirata buns with your choice of filling. The staff are pretty attentive when it comes to topping you up with the unlimited fizz too.
Flesh & Buns, 41 Earlham St, London, WC2H 9LX. 020 7632 9500. Unlimited Sunday Brunch is available noon to 5pm. Two menus at £29 or £36 per person, both include Unlimited Prosecco, red or white wine. 2 hour time limit on all bookings.
If you’re all about rooftops and champagne (regardless of the weather), check out the Infinity Sundays at this Oxford Circus venue. Free flowing Veuve Clicquot Yellow Label, an endless supply of Japanese appetisers (sushi, yakitori, noodles) accompanied with amazing views across the London skyline, make this a comparatively reasonable treat, given that it circumnavigates the usually quite spendy a la carte option. After (just about) filling up on the bubbles and snacks, there’s a charcoal-grilled main and, of course, desserts.
Roka at Canary Wharf
City-worker favourite Roka — much like the pervious Japanese restaurant entries — follows the established ‘all you can eat Asian’ small plates, followed by a stomach-plugging main dish format. Lively, buzzing and extremely popular with families, it’s more suited the social gatherings and occasions, as opposed to an intimate rendezvous. Brunch comprises a welcome bellini, wines throughout, sushi platters, sharing desserts and a self-serve counter, proper buffet style, before consuming a chosen main, such as buttery black cod, rib eye or lobster, if you’re feeling flush.
Roka at Canary Wharf, The Park Pavilion, Canada Square, London, E14 5FW. 020 7636 5228. Brunch menus vary, priced at £42, £54 or £66, depending on mains and drink selection. Available Saturday and Sundays from 11.30am-4pm
All you can eat (with some drink)
For when you want to eat, but not necessarily drink (hey, it happens. Sometimes)
Stylised Chinese dim sum tea house, serving up traditional Asian morsels with a Western twist, hosts its ‘Lazy Sumdays’ every weekend in branches all over the capital. With an array of buns, rolls, dumplings, puffs, soups and sticky rice to choose from, be prepared for a vastly varied and very filling meal (with a hint of indecision). We’d recommend the char sui bun, har gau and shu mai if you’re looking for the traditional Hong Kong staples. In keeping with the hospitable trend of welcome drinks, you get a complimentary cocktail if you arrive between noon and 1pm.
All you can drink
Forget the food, give us booze — fabulous fizz is the star of the show here
Elegant and effortlessly chic eatery, based on the sleek American steakhouses dotted all over New York, Avenue conducts a laid back and leisurely affair over the weekends with free-flowing fizz. Proper USA style, pulling no punches, expect authentic stateside favourites such as mac ’n’ cheese and buttermilk pancakes. Then there’s the ‘Build your own sundae’, complete with your choice of two scoops, sauce and toppings. Naughty. Centrally located — it’s perfect for couples, boozy get togethers and ladies who, well, lunch. Obviously.
Penkul & Banks
Shoreditch stalwarts might recognise this as the former site of Beard to Tail, which has had a complete overhaul. As the ‘dude food’ culture of pulled pork sliders and burgers becomes increasingly played out and predictable (there, we said it) Penkul & Banks is a refreshing addition to the foodie landscape. Think tapas, with a European and Asian edge, featuring dishes of raw tuna, baby fried squid and tomato toast (which, trust us, is just as good as you’d get in Italy/Spain). Cocktails are top notch, too, as you’d expect from the driving force behind the multiple award winning Callooh Callay.
Penkul & Banks, 77 Curtain Road, Shoreditch, London, EC2A 3BS. Weekend brunch offer is two brunch plates, plus unlimited Prosecco or Bloody Mary for £20 per person.
Locations chosen editorially and independently, images acquired from venues.


175 g butter
175 g caster sugar
3 medium eggs
250 g self-raising flour
50 g cocoa powder
6-8 Mars bars
1 teaspoon vanilla essence
1 teaspoon baking powder
150 ml milk
- Cream the butter and sugar.
- Add the eggs one at a time, beating well.
- Add vanilla essence.
- Sift the flour, cocoa and baking powder and fold into the butter/sugar/egg mixture.
- Stir in the milk.
- Chop (quite finely) the Mars Bars and add to the mix.
- Grease/line a muffin tray and spread the batter evenly.
- Bake at Gas Mark 6/200C/400F for approximately 15 minutes.
NB. The number of Mars Bars you use will affect the amount of muffins this mixture makes, so I’ve approximated the serving figures.


Sugar isn’t the only villain in our surging obesity epidemic.
Katie Couric’s new documentary Fed Up is an eye-opening experience for most Americans. As the film shows, it’s nearly impossible to exercise your way out of eating pepperoni pizza, greasy fries, and a glass of low-fat chocolate milk—typical fare in K-12 school lunch rooms and family restaurant chains throughout the country. Exercise isn’t enough. We need to change what we’re eating.
But that’s where Fed Up misfires. It takes aim at sugar as if it is the sole devil in the lunchroom. But scapegoating sugar removes the much-deserved blame from the avalanche of meat and dairy piling up on the center of our plates – and school lunch trays. No amount of sugar reduction is going to help if people are still going for the meat and dairy.
A gram of sugar has only 4 calories. A gram of fat—from cheese, chicken, beef, or anywhere else has 9.
Compared with a century ago, Americans now eat 75 pounds more meat and 30 pounds more cheese per person, per year. In the last 30 years, consumption of cheese has tripled, fueling our childhood obesity epidemic.
Meat and cheese are the fatty staples of the standard American diet. The same diet has a hold on the National School Lunch Program: The sugar industry spent $9 million dollars lobbying in 2013, compared to the combined $17.5 million from the meat, dairy, and poultry industries.
Local beef burgers, pulled barbecue chicken, and turkey sausage need to come with parental permission slips. Countless research studies, including a recent study from the Harvard School of Public Health, show consumption of meat doubles diabetes risk. One in 3 children born in the year 2000 will develop diabetes at some point in their life. One in 5 now graduates high school with a diploma and high cholesterol, an early marker for heart disease, which remains the number one killer worldwide.
While we work relentlessly to teach our students about strong work ethics, academic integrity, and kindness, I can’t say we offer the same when it comes to federal subsidies and nutrition education programs.
The good news is leading medical organizations, including Kaiser Permanente, and political figures, such as former president Bill Clinton, are revolutionizing the way we think about diet and health. Science continues to show that when we make fruits, vegetables, whole grains, and legumes the center of our plates and remove the meat and dairy, our waistlines dwindle, our health rapidly improves, and our need for medication plummets.
The Academy of Nutrition and Dietetics, the largest organization of nutrition experts, updated its 2009 position paper to say that well-planned vegetarian diets are appropriate for individuals during all stages of the lifecycle, including pregnancy, lactation, infancy, childhood, and adolescence. And also finds people who follow vegetarian diets have a lower body mass index, lower risk of heart disease, lower cholesterol levels, lower blood pressure, and lower rates of overall cancer.
Let’s really move plant-based foods to the center of our plates and see what happens.
Article originally published on PCRM.org
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I decided today that I wanted to bake some cookies after work. When I got home, I turned on the oven and popped in the Twilight DVD so that I could fully engage in self-indulgence...baking on a weeknight and watching a cheesy romantic vampire movie.
It was wonderful.
I made two different kinds of cookies: chocolate chip-walnut (these always seem to get snatched up at parties, and they are one of Dad's favorites) and oatmeal-raisin (Travis loves these) Did you know that a batch of chocolate chip-walnut dough makes six dozen cookies? That's SEVENTY TWO cookies, people. I made the oatmeal-raisin dough while I was transferring the chocolate chip-walnut batches in and out of the oven, then refrigerated it for a while. The oatmeal-raisin dough made five dozen cookies...for you math majors out there, this means that I have a total of 132 cookies at my house. Well, 130. I ate one of each. :)
Hope Travis likes them!


Tada...My first successful swiss roll
Dunno how many times i have baked this swiss roll but this time is the most successful one,
so happy when i managed to roll it nicely without crack ^^
the previous attempts all cracked and this may be due to overbake of the cake which turns the cake too dry.
My mum love it very much since she is a pandan-flavour lover and my dad thumbs up too.
But the thing i m not happy with is that the whipped cream is too thick, will cause my tummy bigger n bigger ><
Next time must reduce the amount of the cream
I used pandan paste this time since i dun hav of pandan leaves in my garden, so maybe is a bit artificial,
but just once is no harm right?
Here are more pics of the roll, sorry for poor quality of the pics since my skill in photographing is really ...u know
Why the cake looked like yellowish green? It is green actually.
Here is the recipe: (from carol)
5 egg yolks (A size)
20g sugar (40g)
50ml sunflower oil
1 tsp pandan paste
100g plain flour
1tsp baking powder (can omit this if u don't like it, i omit this)
5 egg whites
30g sugar (50g)
1 tsp cream of tartar (i omit this too)
100 ml of whipping cream
(1) Whisk (A) until sugar dissolved.
(2) Gradually add in (B),mix unitl well combined.(Don't over mix, well combined is enough)
(3) Preheat oven to 170c.
(4) Use electric mixer to whisk (C) until stiff peak formed.
(5) Fold in 1/3 of (4) into (2) using spatula.
(6) Pour (5) into (4) and fold until well combined.
(7) Pour the mixture into lined baking tray ( 28cm x 36cm),spread until even.
(8) Bake for 15 mins or until toothpick comes out clean.
(9) Remove from the oven. Transfer it to the wire rack without tearing off the greaseproof paper and let it cool.
(10) Whip the cream until stiff.
(11) When the cake is cool enough , tear off the paper and spread the cream on the surface of the cake.
(12) Roll it up gently and use the paper which u tear off to wrap the whole cake and put in fridge for 4 hours to maintain its shape.
(13) Cut it into slices and serve it.
Note: i reduce the sugar very much from the original recipe.So do increase the total sugar amount as in the bracket)


I grew up eating the blueberries that grow wild in the Upper Peninsula of Michigan. If a more flavorful, delicious blueberry exists, I’ve yet to meet it! Berries that good can bring any recipe to the next level, and I’m looking forward to this year’s picking so that I can put them in Finnish Blueberry Pie! No worries if you don’t have plans to forage for blueberries this summer, though: this pie is still a standout when made with the grocery store variety.
In Finland, this pie would actually typically be made with bilberries. The tart, flavorful berries are complemented by a sweet cream filling that may remind of you cheesecake, but lighter. The crust is similar to a sugar cookie, warmly flavored with a hint of cardamom.
Grab a pie pan and some blueberries, and let’s enjoy a taste of Finland!
Tools & equipment for Finnish Blueberry Pie
- Pie or tart pan
- Measuring cups & spoons
- Mixing bowls
- Electric mixer
- Aluminum foil
- Pie weights or dry beans
Ingredients for Finnish Blueberry Pie
- All-purpose flour
- Baking powder
- Fine sea salt
- Ground cardamom
- Blueberries: fresh or frozen will do!
- Sour cream, at room temp: In Finland kermavilli is used, but the closest American match is full fat sour cream.
- Vanilla extract
- Cornstarch: helps the filling set
- Lemon zest: enough to add freshness, not enough to add lemon flavor.
Preheat oven to 375 degrees Farenheit and grab a pie or tart pan. If you do not have pie weights or dry beans (what I use!) you may have more success making this Finnish Blueberry Pie tart style, with a flat crust. If you try to make a tall crust without any weights, the crust will slump quite a bit.
Make the crust
Add all purpose flour, baking powder, fine sea salt and ground cardamom to a small mixing bowl and whisk with a fork until combined.
In a medium mixing bowl, use your hand mixer to beat butter and sugar until fluffy, about three minutes. Add egg and beat again until well blended. With you mixer on low, slowly beat in flour mixture, until fully blended. The dough will be like a sticky cookie dough.
Spread dough inside your pie pan. Cover the bottom of the pan and, if desired, the edges. If you’re having trouble spreading the dough, you can try covering it with a piece of plastic wrap and using your hands to spread it without directly touching it. Alternatively, cover your hand with a plastic sandwich bag.
Fit a piece aluminum foil inside crust. Use a big enough piece to leave some decent size handles. Prick a few times with a fork and fill with pie weights or dry beans. Place in the oven and bake 10 minutes. Remove and set aside to cool while you prepare the filling: the crust will still be very soft.
Make the filling
In a large mixing bowl, beat sour cream and sugar until well combined. Add egg and beat again until well blended & light. Beat in corn starch, vanilla extract and lemon zest. Filling will be a pourable consistency.
Remove pie weights from crust. Pour a thin layer of cream filling across the bottom of the crust. Spread blueberries evenly over crust, and then pour remaining filling over blueberries. Filling may not completely cover berries at this stage.
If you prefer, you can combine berries and filling before placing in the crust, especially if using fresh berries. I added them separately to the crust to minimize streaking-either way works!
Place pie in the oven and bake 25 minutes. Filling will still appear slightly jiggly. Remove and allow to cool partially at room temp, then place in the fridge to chill until completely cooled & set.
Slice and enjoy! This pie is delicious on its own, or with whipped cream!
When making the crust, 1/2 cup of flour can be swapped out for rye flour, for a more traditional Finnish pie, or whole wheat flour, if you like!
I’m also very curious how this pie would taste with a simple graham cracker crust, though I haven’t attempted this yet-next time!
Pin for later
I’d love to hear how your pie turned out-let me know in the comments!


Martha & Marley Spoon is a meal kit box that offers fresh, seasonal recipes delivered weekly to your home, featuring Martha Stewart’s recipes and techniques. All ingredients are pre-portioned so there is no food waste, and the recipes are all distilled down into 6 steps and are meant for “easy weeknight cooking.”
Marley Spoon meal delivery offers customers the opportunity to whip amazing meals just like its brand ambassador, America’s domestic diva, Martha Stewart. Using seasonal ingredients and Martha’s best recipes, this meal delivery service allows you to cook delicious, homemade meals without the fuss of meal planning or grocery shopping. In your weekly box, you’ll find pre-portioned ingredients sorted by meal, along with step-by-step instructions for each recipe approved by Martha herself. Choose from the 2- or 4-person box, and receive deliveries of 2-4 meals per week. The menu updates weekly, so you can choose the recipes that best suit your palate (some vegetarian options are available).


For meal planning and cooking and catering for us this week I am going to use a smart meal mixer plan sent to me from the Co-op. (I haven't been paid or received anything for doing this by the way. It is just that I am interested to try some of their recipes.) So this is what we will be having:
Beef curry again
Salmon with spring onion mash
Stew and dumplings
Tasty veggie chilli
(not from this recipe collection)
home made soup with home made bread followed by tasty mac and veggie slices (from this recipe collection)
Stew and dumplings again (will have frozen half from Thursday and made fresh dumplings.)
Puddings I will make yogurt, buy lots of fruit and take it from there.
I am also going to try things like tuna and potato salad and super savoury rice from their lunch recipes too.
These recipes say that they are low fat and healthy. I will let you know how we get on and maybe put some of the recipes and my opinions on my blog later.


How'd I do? It looks quite a bit like a brain in this picture but I did give it a little taste and it is yummy! I had a really hard time getting the exposure right - I guess it's too shiny, I don't know. I got the recipe from another Ortho Homeschooler and I impressed everyone at the service tonight with the fact that I made a rookie attempt. Wait until they see Tad's various breads!
1 quart milk
1 cup white sugar
1 tablespoon vanilla extract
1 pinch ground nutmeg
1. In an electric mixer, beat the eggs until mixed well.
2. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and
nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon
and constantly stir the bottom of the pan to prevent scorching.
3. When the mixture looks like cooked scrambled eggs, pour it carefully into
a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth
in your hands and pull them together until the cheese forms into a ball. Tie
the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends
over a faucet or to the handle of a kitchen cabinet (place a bowl under to
catch the whey dripping down) and let hang for about 3 hours.
4. Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap
before refrigerating. The cheese will keep for about a week. Slice and


house-favorite coffee drinks
Latte made with Terre’s own house-made Dark Chocolate, Caramel, and Vanilla Sauces.
Latte with house-made Vanilla Sauce
Hazelnut Latte made with Terre’s own house-made Dark Chocolate and Caramel Sauces.
Our delicious Sweet Cream Latte. Perfectly balanced, and slightly sweet.
TERRE SPICED MOCHA
Latte with our house-made Dark Chocolate, plus Cinnamon and Spices.
The classic Terre Latte, oozing with our house-made Caramel.
PUMPKIN SPICE LATTE
Caramel, Pumpkin Spice and Cinnamon makes this the perfect fall treat.
Steamed milk, espresso, and eggnog for a rich, creamy, and sweet winter treat
Fresh mint and our dark chocolate sauce makes this an indulgent yet fresh treat.
(iced or hot)
The classic. Espresso and steamed milk. Add a flavor!
The perfect chocolate latte made with our house-made Dark Chocolate sauce.
The White Chocolate version of our Mocha, for a subtle twist. Contains Dairy
Espresso with a shot of hot water to create the perfect cup of coffee.
Made from our locally-roasted beans.
Terre Classic or Organic Peru
Espresso with a splash of Steamed Milk, and our house-made Caramel Sauce.
Foamy and delicious. Pick a flavor!
COLD BREW COFFEE
Brewed cold for an intense flavor and extra caffeine.
iced / blended drinks
Latte blended with ice, and filled with our house-made Chocolate Sauce and topped with whipped cream.
Latte blended with ice, and filled with our house-made Caramel Sauce and topped with whipped cream.
Any Latte, iced down to perfection. Pick a flavor
Fresh fruit and ice, blended to perfection
Ice, flavored syrup, cream and soda.
energy, tea, and other non-coffee drinks
CHAI TEA LATTE
Available in Sugar Free!
MATCHA TEA LATTE
Matcha powder (made from the finely-ground leaves of certain green tea plants), water, and milk.
Mint, Green, Earl Grey, British Breakfast, or Decaf Ginger Peach
A delicious blend of herbs supportive for brain health and function, over ice
Terre’s Own Vanilla, Earl Grey Tea, and Steamed Milk of Your Choice.
Steamed milk and a flavored syrup
Made with Terre’s Own Dark Chocolate
Nootropic clean energy drink. Get energy naturally!
Vitamins to wake up your brain, all-natural caffeine to keep it that way
RED BULL BLASTER
Red Bull with syrup flavor over ice
milk & alternative milk
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Marmaris Majestic Restaurant, is decent and clean Chinese Restaurant. The different and warm atmosphere, the friendly employees are among the places overflowing in Marmaris thanks to their approach which makes them feel they care about the customers.
Located in the Marmaris Majestic Beach Restaurant, where you can enjoy the sea view. You can experience the pleasure of watching the unique scenery while eating or waiting for your meal.
Why Marmaris Majestic Restaurant?
There is no parking problem in Marmaris Majestic Restaurant. Breakfasts, brunches, lunches and dinners are served. It also offers a catering service, a takeaway service and a take-away service. Majestic Beach has a principle of satisfying all customers with its friendly staff. They have not only Chinese food also they have Turkish cuisine dishes, soup types, barbecue menus and vegetarian friendly meals.
You can reserve in advance by booking to avoid returning from the highly demanding Majestic Beach. It is also very convenient for families with children, there are baby chairs and free WiFi facilities for parents and children to eat comfortably. There is also a wheelchair accessible restaurant for disabled customers. Live music, a variety of alcoholic and non-alcoholic beverages, sprinkled breakfast features such as the features that make the Majestic Beach Restaurant is one of the attractions in Marmaris.


Posts tagged Fund Raising
On November 17, the Culinary Arts class, with the help of instructors, Ms. Hammond, Ms. Oppong and assistant teacher Mr. Downy, organized South Bryant’s annual Thanksgiving Dinner. This year’s event was a hit! Members of the community, friends, family, staff and students all came together to share the holiday spirit and wonderful food.
The dining room was decorated in fall colors with beautiful place settings and nicely folded cloth napkins. We served roasted pork loin, turkey, mashed potatoes, sweet potatoes, green been casserole, mac n cheese, deviled eggs, mixed greens, blackberry spinach salad, fresh fruit salad, savory cornbread dressing and so much more. There was also a table designated solely for the many desserts from pie and
cake to fruit salad. There was a second table set up for the rolls and even more desserts. viagra price The dinner was served buffet style, with lines down both sides of the extended tables.
The culinary arts class had prepared for three days prior to the dinner and the day of the event. Students volunteered to work the front of the house, replenishing the chafing dishes when they ran low. Chefs worked in the kitchen putting the finishing touches on the remaining dishes and restocking the warmers for the servers. The atmosphere was one of unity and joy with high spirits all around.
The food received rave reviews as did the service from our students. All in all, the day went very well. We served 40 people. At ten dollars a plate, the Culinary Arts class raised $400.00 for 2012 class activities!.


The restaurant industry has endured some tough times over the past year and a half. According to the National Restaurant Association’s 2021 State of the Restaurant Industry report, more than 110,000 restaurants throughout the U.S. closed their doors for some period of time due to COVID-19. Those that were able to re-open need security solutions to help them recover profits and minimize losses as much as possible. At ASI Security, we have those solutions. Our restaurant security technology can help restaurant managers do the following.
The modern hospitality industry faces a number of unique challenges. Today’s guests have high expectations for the hotels, motels and hospitality properties they visit — and, they aren’t afraid to voice their opinions or share their experiences online. There are also local criminal risks to contend with, homelessness on the rise and a new focus on terror risks connected to global events.


Foods of America (as described by Ni-Vans)
For me, it's sometimes hard to describe a food that simply doesn't exist in Vanuatu, or combines so many flavors that you can't easily explain what it is. When I introduce an American food to them, I always find it amusing how they later describe it to their friends using local references.
Below is a list of ways I've heard locals use to describe American foods or flavors (which I've translated from Bislama into English).
"Colgate flavor, or PK (chewing gum) flavor."
"Really sweet soy sauce."
"Smells like ice cream."
"Chewy, tastes like ice cream, but it's hot."
(roasted Vanilla-flavored marshmallows)
|Sonia and Joeline try their first ever s'mores. December 2017|
"It's like banana pie."
|VV enjoys her pizza with a spoon. February 2018|
"That thing that you use circles to cut it, but not circles, like stars, and you cut pancakes and then you eat them"
(Sugar cookies and cookie cutters)
"Pima (local hot pepper) tomato sauce."
(Mashed potatoes and gravy)
|Leitau and Vina try mashed potatoes and baked mac n' cheese on Thanksgiving. November 2018|
and, my all-time favorite...
"It tastes like that de-worming medication. The sweet one, that you suck on like a piece of candy!"
(meringue frosting flavored with almond extract)
|Vina, Lorina, Joanna and Shelly join me in decorating gingerbread houses.|


Man, I woke up hungry this morning. Ever since completing the Colorado Trail, I’ve been eating non-stop. Although to let you know if you read my DQ Buster Bar confession on Facebook the other day, I did not eat all 2760 calories in that box. Ellie and her girl friends discovered them in the freezer before I could finish them off.
My typical bagel just wasn’t going to cut it this morning. Ellie had a sleep-over last night so Karen and I had a date night and went to Tortugas – my favorite restaurant in town. We came home to an empty house, Jack notwithstanding, and I played a genius playlist triggered with Nora Jones. It was a big night and so I woke up hungrier than usual. I thought about walking over to the Two Dog Diner. Paul invented breakfast. But part of the satisfaction in food for me comes from making it myself.
I gathered my ingredients. Four eggs. Bacon. Toast. Mrs. Renfro’s Green Chili – yum. But where’s the cheese? I really felt like cheese. All I could find was Velveeta. Well why not? After the hamburger, I would say Velveeta and microwaveable popcorn are America’s greatest contributions to world gastronomy.
I cooked the four slices of bacon first. When they were done I poured the grease onto Jack’s dog food. If I’m hungry, he must be too. Then I broke the four eggs into the same pan as the bacon. I couldn’t find a spatula so I used a wooden spoon and scrambled them. Salt, pepper, green chili and last to go into the pan a little Velveeta. I buttered the toast and topped off my coffee. I’d already finished the paper so there were no distractions between me and my food. Damn that was a satisfying breakfast.


With the rush and the busy world in which we live, we often buy things to eat and then when we take them to the fridge we don’t know where to put them. Or if the number of people living in a house increases, we find that there is a lack of space for food in the fridge.
Obviously, you always have the recourse to buy a larger refrigerator, especially if more people will live than when you bought the old one. But you can also put into practice a few simple tricks that will help you save space, have everything more organized and do not accumulate food without need. Discover how to take advantage of the refrigerator space.
Know About your Fridge and Put Things in their Place
The first and basic thing is to know what each refrigerator shelf is for. Normally usually indicated with symbols. And of course, place things where you play. If your refrigerator has an egg cup, put the eggs there instead of leaving them in the container. In addition, the way to place food in the fridge is:
- Vegetables in the Drawers Below: The drawers below are prepared for fruit and vegetables. You don’t need to wash it so it doesn’t lose moisture. If your fridge is No Frost, cover them with aluminum foil to prevent them from drying out.
- The Meat on Top: There are fridges with a tray for meat and fish on top to keep them cooler.
- Dairy on Top
Do Not Store Cans or Preserves in the Fridge
The cans and preserves are made on purpose to be out of the fridge for a long time without the food spoiling, so it is absurd to put them in the fridge taking up space. As for the cans of soda or beer so that they are cold, the key is to go putting cans as we consume, for example, two by two, and not having eight cans at a time in the fridge taking up space.
Put the Pyramid-Shaped Bottles
There are times when the bottles (of water, wine, etc.) do not fit in the part of the refrigerator door. The solution is to put them lying in a pyramid. So that they do not move you can use clips on the sides of the lying bottle to make it stop. The space released from the door can be used to put sauces, jam and so on.
Use Airtight Containers to Store Things
The best way to organize the prepared food is in containers of the same size that allow you to then take advantage of the space in the refrigerator. Adapt the form and quantity of food we want to keep to the type of lunch box.
Do Not Put Pots, Trays or Pans
This point is related to the previous one. If you cook for example a paella and you have half left over, do not put the pan in the fridge because it will take up a lot of space. Distribute it in airtight containers. Not only will it take up less space but also the food will be better preserved.
Cover the Surface with Aluminum Foil
More than a measure to save space is a tip to avoid that, in case something spills or gets dirty, you have to disassemble or take everything out of the fridge to clean it. Put a film or aluminum foil under the trays and shelves to avoid dirt, and when it is dirty, you change it and you’re done.
Leave in View in a Box the Food that will Expire or Consume First
Many times expired foods accumulate in the refrigerator because we have them hidden between the shelves and we don’t realize it. This not only takes up space but is a waste of food and money. Always try to expose what will expire, if necessary on a special shelf for it.
Check the Refrigerator Before Buying and Use Labels to Identify Foods, Especially in Frozen Foods
Before making the purchase, be very clear what you need and what not and if necessary check your fridge. Sometimes we buy products that we already have in the refrigerator started because we do not remember, therefore occupying more space and spending without need. To better identify the products, use labels. This is very useful in the freezer, where we sometimes have frozen meat or fish in bags and we don’t remember it.
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Northern Potosí is one of the poorest parts of Bolivia, which is one of the least-developed countries in South America. The highland climate and terrain are harsh. Communities are geographically, socially, and economically isolated and without government support. Subsistence agriculture is the major source of livelihood, but food security is threatened by soil management practices that have become unsustainable.
The increased use of legume crops offers a set of potential benefits to the impoverished farmers of Northern Potosí. The benefits include improved agricultural productivity and sustainability, better income and livelihoods, and improved nutrition. Legumes contribute to soil fertility through biological nitrogen fixation and erosion prevention, which are the two most important locally feasible strategies for improving soil fertility. In association with cereal and forage grasses, legumes can provide both these benefits in the form of green manure/cover crops, live barriers, managed fallows using forages, and greater use of grain legumes in the crop rotation. Furthermore, legume forages can improve animal productivity, and legume grains commonly contain high quality fat and protein for improving human nutrition and health.
The total project area will include 45 communities with more than 5,175 inhabitants, covering three elevation zones. The project seeks to address three interrelated challenges: high levels of extreme poverty, food insecurity, and malnutrition; declining soil fertility and agricultural productivity; and lack of institutional mechanisms which link local farmers with appropriate technical and other support to address these needs.
The project team includes a diverse group of organizations with a complementary range of expertise and skills in science and practice of sustainable agricultural development. The proposed activities include a good blend of research and development. The project will benefit from other activities in the World Neighbors program, including those addressing health issues. Strategies will be identified that, when added to increased crop yields, allow families to achieve food security through improved utilization of legumes in household diets. Studies show that agricultural projects had better food security impacts when they invested in human capital through nutrition education in addition to raising crop yields.
The project will empower farmers as researchers by training members of the communities as farmer trainers ("promotores") and members of women's groups ("clubes de madre"). World Neighbors has a great deal of experience with this approach, which they have used successfully in their agriculture and health work in the region.
The project will strengthen institutional networks of farmers, local organizations, and research entities. The aim is to produce a sustainable team that will continue to respond to evolving local needs in agricultural production and food security after the project timeframe.


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Breakfast buffetHotel Campanile de Pau blends generosity and friendliness. Tea, coffee, hot chocolate, various breads, pastries, cereals, fruits, breakfast meats… have as much as you like, that's what buffets are for. Served from 6:30 to 9 a.m.
Savoury meals for lunch and dinnerAt lunch from noon to 2 p.m. and dinner from 7 to 10 p.m., satisfy your appetite with the generous appetizer and dessert buffet, where you can eat as much as you like. If you want a hot meal, take a look at the menu and our savoury specialties. You can also order room service (with reservation) until 10 p.m.


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Best fake markets in turkeyJun 27, 2020 · The Sboly Single Serve Coffee Maker is a small machine, measuring in at just 5.25″ wide, 7.5″ deep, and 12″ tall. Designed to be compact and durable, it gets the job done without taking very ... The Morphy Richards Fresco Coffee Maker makes your coffee drinking experience truly pleasurable and tantalizing. Delight your senses with the heady aroma of freshly ground coffee beans and the richness of freshly brewed, smooth and silky coffee like never before. Maybe you have a coffee machine at home, but you don't know the other coffee machines very well, and you don't know how they differ from yours. Which is the greatest coffee maker for your home?Jun 20, 2019 · A siphon coffee maker allows you to put on a show for others while you look like a mad scientist of caffeine, and make them something smooth and rich. However, there is such a thing as a bad siphon. The best siphon coffee maker models on our list all represent something, and that is perfect calibration. Shop for Coffee & Espresso Makers in Kitchen Appliances. Buy products such as Keurig K-Classic Single Serve K-Cup Pod Coffee Maker, Rhubarb at Walmart and save.
Evga rtx 3080 xc3 ultra priceDec 14, 2020 · CR’s take: The Cuisinart Coffee on Demand DCC-3000 is a self-serve coffee maker, meaning it forgoes a carafe and allows you to fill a mug straight from its heated reservoir. This model does well ... Featuring Cuisinart Coffee Makers, the Nespresso Citiz, the full line of jura-capresso, and saeco automatics from 12 cup to single cup. May 22, 2020 · The espresso maker makes small strong Italian coffee and is one of the most environmentally friendly, as the only waste produced are coffee grounds. This pot can use either gas or electricity ... From single cup heaters to coffee makers you can share with friends, a portable coffee maker is a travel must-have for those who never want to miss a coffee fix, wherever they are headed. Table of contents.


Indulge in the exquisite pleasure of Ferrero Rocher chocolates with our 24-piece luxury collection. Each masterpiece combines a delicate layer of crisp wafer, a sumptuous hazelnut filling, and a smooth outer shell of rich chocolate, creating a symphony of flavors and textures. Perfect for gifting, sharing, or savoring moments of pure bliss. Elevate your chocolate experience with the iconic taste of Ferrero Rocher. Order now to treat yourself or surprise someone special with this 24-piece delight that defines luxury in every bite.


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SpoonFull of Jelly, LLC Menu
We prepare every jar with care to ensure our customers enjoy the best. All flavors are made from fresh, natural ingredients from local farms. One bite reminiscent of Grandmom's home preserves.
For more information, please call +202-642-5325 or contact us:
Each jar 4oz or 8oz ,can be gift wrapped in a clear bag and adorned with a silver Spoon. Makes a unique gift for birthdays, hospitality, thank you, etc.
Gift Wrap is additional $0.25
Strawberry Lemonade Jam
Rosey Peach (Raspberry/Peach)
Peach Mint Jam
Blueberry Pie Jelly
Apple Cinnamon Jam
Triple Pear Jam
Gingered Pear Jam
Holiday Berry Jelly (Cranberry/Peach)
Need something special? Contact us today!
Add a Dollop to Jam to your morning biscuits, toast and pancakes.
Don't have an event, but just want some preserves for your home? We got you covered...rather the jar is uncovered!


If the result of a two-second Google search is correct, the first banana bread recipe appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later found mainstream success with the release of Chiquita Banana’s Recipe Book in 1950. In the six decades that have followed, everyone including Chrissy Teigen, Joanna Gaines, Kourtney Kardashian, divas, Nana, Sally, Southern ladies, and everyone else you know have created their own quietly (or not, in Teigen’s case) superlative version.
Despite its lowkey everywhere-ness, banana bread always seemed to me the equivalent of staying in bed on a rainy day—a cozy, occasional delight. It’s the thing you grab a slice of at the buffet or the brunch table because it’s there, barely even tasting it as it goes down. Then came The Great Quarantine of 2020, and in a matter of weeks banana bread has found itself posturing alongside Dalgona coffee and sourdough as one of the Internet’s Favorite Things; a newfound salve seemingly tailor-made for the isolated reality we’ve found ourselves in.
At last count there are more than 1.3 million posts tagged #bananabread on Instagram; websites are consulting mental health professionals to unpack our newfound obsession; and bloggers are ranking celebrity recipes because what else do they have to do? The point: Those of us privileged enough to be bored at home have gone banana-bread crazy, and it doesn’t take a therapist to understand that sometimes it’s the most familiar, most utilitarian things that bring us comfort in times of uncertainty: recipes that are practical, participatory, and whose outcomes don’t depend on their ability to photograph well (though that’s certainly a bonus). Banana bread is not a show pony like an Alison Roman Cookie, nor is it as florid as Julia Child’s Boeuf Bourguignon (something I say I’ll make “when I have time”).
During the last few quarantined weeks, I’ve seen dozens of varied banana-bread recipes surface in my feed and I commend them all. But—and this is where things get controversial—I believe I am the owner of the best one.
To be clear, I did not create this banana-bread recipe. It’s my mother-in-law’s, but since my husband and I have started making it, it’s been a gigantic hit with everyone we know. I’ve had fierce banana haters admit it’s delicious, and I’ve had people request it for their birthday. Last fall I got away with making a particularly large loaf for my mother as payment for watching my infant son for a week during a childcare snafu. The bottom line: This banana bread is the best.
Last tip: Don’t try to make a “diet” version. This banana bread isn’t healthy, and you should just embrace that. Don’t get cocky and think you can cut the sugar in half—I’ve tried it and it ruins the depth of flavor. Same with “healthy” flours—no whole wheat, no cassava, no almond. If you’re gluten-free, I’m all for making the swap (or finding a better recipe suited to your restrictions), but if you’re just trying to lighten the load, eat a fruit cup.
Okay, sales pitch done.
The Best Chocolate-Chip Banana Bread Recipe
½ cup butter, at room temperature
1⅔ cups sugar
2 eggs, beaten
¾ tsp. baking soda
3 very overripe bananas
1 tsp. vanilla
½ tsp. baking powder
½ tsp. salt
4 Tbsp. sour cream
2 cups flour, sifted
6 oz. chocolate chips
In a large bowl, cream the butter and sugar. Add beaten eggs, salt, sour cream. Add bananas and vanilla. Add flour, baking powder, and baking soda. Mix in chocolate chips with a spoon. Bake at 350°F for 50 to 60 minutes in a greased loaf pan.
That’s it! It might seem overly simplistic, but isn’t that the reason we’re making it? So go forth and bake, friends. Soon life will return to normal, and we’ll be busy going to the park, to work, to school, to restaurants, to bars, to the gym, and to cute cafés where no banana bread will hold up to the one you made at home.


On my 17th anniversary this year I decided I wanted something different. Indian food was sounding delicious. I hadn't cooked it very much, but wanted to give it a try. I found a few recipes, and one was Roasted Butternut Squash and Kalonji Paratha from JustHomemade.com. An Indian flatbread that looked eye catching and amazing.
I started by cutting my butternut squash in half lengthwise. I just leave the seeds in. I put it cut side down on a baking sheet and bake it for an hour at 350°. Once it's very soft I take it out and let it sit until it's cool enough to handle. Then I scoop the seeds out and throw them away (or compost them). I scoop it out from the skin, and it will easily scrape away. Then put it in a bowl.
Sprinkle in 1-2 Tbsp Kalonji seed from Jiva, and 1 tsp or so of sea salt (taste it to see where you want it. Then add whole wheat flour. Depending on the size of your squash you may need more or less. Start with 1 1/2 cups, and mix. Add more as you need until it is a nice soft dough.
During this time, I decided to put my new Danish Dough Whisk from Kitchen Simple to use. I started off using a spoon. I then tried out my dough whisk and was shocked at how easy it made this mixing job.
The dough whisk allowed the dough to cut through the wires and mixed it great! The wood handle was so comfortable to hold. I found that it made my job so much easier than my metal spoon.
After the mixing is done, kneed a few minutes, then cover and rest 15-20 minutes.
Separate your dough into golf ball sized rounds and roll into flat circles. Cook on a griddle or skillet on med-high on both sides until it has brown spots and is cooked through. Remove from the heat and put on a plate on top and covered with a tea towel. Enjoy with your favorite Indian main dish.
To learn more about Kalonji click HERE.
**I received this in exchange for my review.**


One of the biggest topics that people buzz about is losing a few pounds and making healthier decisions when it comes to food. But did you know that making those changes could not only make a difference on the scale but also in your mouth?
Here are 3 food tips that bring benefits to your body and your mouth.
- Meal Planning: When you’re meal planning, you are taking the time to choose healthier options. You won’t be wondering what your next meal will be and you won’t be choosing fattier, sugary foods. Keep in mind when you are planning to always have a protein, vegetable and grain. You will find yourself eating a fully balanced and healthy meal and saving money by not eating out.
- H20 on the Go: you might have chosen the soda over water, but lately, flavored water is the trendy choice. You can buy flavored water or create your own. Cut up some fruits like lemons and strawberries, add those to your water and let it sit overnight. The next day you can grab this flavor-packed water and not feel bad while drinking it. Not only are you staying hydrated, but you aren’t consuming all the sugar that comes in one can on soda.
- Snacking Smart: We all love to snack, but you may find that during your snacking time, you tend to choose unhealthy options. Surround yourself with healthy snacks that you won’t feel guilty about eating after and snacks that you will enjoy. Cut up some veggies on the weekend and create snack packs that are easy to grab on the go. Hard-boil some eggs, cheese sticks, individual yogurts, a variety of nuts, the list could go on. Mix and match and make different snack packs. If you are surrounding yourself with better choices, then you will be more likely to eat them!
These three tips might not seem like a big difference, but in the end you will notice that you look and feel healthier. Not only will your body thank you, but so will your mouth. If you have more questions about what foods are good for your body and your mouth, contact our office at 614-659-7491.


Again, best possible BRC rating for Gordopack.
Hygienic food packaging of the highest standard.
We are proud that we have successfully completed our BRC version 6 audit for 2022 - with the best grade: AA, valid until March 2023.
The BRCGS Packaging Materials Global Standard proves that we deliver safe quality for food packaging and that we meet all the hygienic requirements for this.
What makes us particularly happy is the fact that we are proving that the production of food packaging and sustainability do not have to contradict each other.
Our food packaging under the GP-Sustain product range is 100% recyclable. For other applications, such as product and transport packaging, we even offer films with a proportion of up to 70% circular plastics under product range GP-Loop.
Here you can download our current BRC certificate.
You can find more information about the BRC standard here


An evening to launch a new venture for Wellington County, a dinner series featuring our talent within the region, chefs, purveyors & passion! We have all worked together at various times together, we all love what we do!
The first dinner series will feature The Fat Duck and Trotters Butcher Shop and will be held at Enver's July 24th & 25th. The menu will celebrate the bounty of Wellington County summer season!
The evening will start with charcuterie & cocktails and continue with 5 course dinner with wine and beer pairings upon request. Price is $80.00/person for reservations online www.enversofmorriston.ca or phone 519-821-2852
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Cinema Food and Drink Concessions
Better understand behaviours for purchasing and consuming your products at the cinema
Published on 19.07.2018
Do you want a targeted response to your questions by analysing the purchasing paths and consumer profiles for your products at the cinema?
The theatre is a unique location that impacts purchasing behaviours and consumption contexts. Perform a customised Cinema Food and Drink Concessions study, with the support of our expertise.
The Cinema Food and Drink Concessions study helps you better understand behaviours for purchasing and consuming at the cinema with a customised study:
- Evaluate and optimise communication relays to reach the various types of buyers and consumers at the cinema
- Identify the best tools to maximize sells online
- Identify the operational incentives to help maximise sales onsite and to better address them


On Jan. 8, AQUA was honored as "The Popular Standard Refrigerator Brand” with its representative refrigerator (Model AQR-IGW525EM) at Tech Awards 2019 in Ho Chi Minh City.
On Feb.1, in the washing machine factory of GE Appliances in Louisville, USA, employees volunteered to help packing the medical materials (overalls and goggles) weighing about 4.5 tons.
In addition, the refrigerator has two separate food storages for dry and moist food. The Dry Zone maintains the level of moisture approximately 45%, which is suitable for oily seeds, dried fruits, tea and dry foods. Humidity Zone with a humidity of about 90% is suitable for preserving fresh fruits and vegetables. The two compartments are separated to help preserve food as good as possible while still maintain food’s flavor.
Through Tech Awards 2019, AQUA Vietnam believes that consumers will have more information about AQUA brand and AQUA’s product lines that are distributed nationwide.


I've come across two new ways to commemorate a loved one that do not appear on the insert page in the Lisa's Legacy bag. Both of them have to do with food, which is kind of ironic since Lisa herself tried to avoid food for the last years.
Anyway, the first idea is to take one of the loved one's favorite food dish and tweak it, name it after the loved one, and post the recipe on social media. Let's say the loved one really enjoyed pizza. Take their favorite meats, veggies, sauce and crust type and call it Susie's Specialty pizza. Or if Johnny really liked eggs, think of a way to combine eggs and his favorite unique accompaniments and put them in a baked frittata and call it "Johnny's Eggcellent Frittata. This idea really lends itself to creativity in the kitchen!.
At one time, I created a recipe using shredded chicken, chopped celery and chopped nuts, bound together with a cream cheese/sour cream base and rolled that mixture into a crescent roll triangle. We just called it Mom's Mix. Should've put it out there!
The second idea is to select the loved one's favorite restaurant, bar, bistro or place to hang out. On the anniversary date, invite family and friends to meet at the location for a celebration of their life. To paraphrase my grief support leader: "Gather on the loved one's birthday---not the date they died. You don't want to celebrate their death, but you do want to celebrate their birth into this world!


Your body needs niacin to function properly, and to remain healthy. Niacin, also known as nicotinic acid or vitamin B3, can be obtained through the food you eat, or by supplementation. Some foods that are high in niacin are broccoli, peanuts, kidney beans, mushrooms, and bell peppers. Meats like organ meats, chicken, pork, tuna, veal, turkey and even bacon are also good sources of dietary niacin.
What Does Niacin Do?
Niacin plays a role in the dilation or widening of the blood vessels, making it crucial for maintaining a healthy cardiovascular system. It also promotes healthy clotting of the blood. Through these mechanisms, niacin promotes healthy circulation throughout the body, vital for sexual arousal. Niacin may also help maintain healthy cholesterol levels already within normal ranges.
In studies, niacin has shown great promise in relation to helping to maintain healthy blood lipid levels. There is some evidence that niacin might help soothe minor joint discomfort. Niacin has also been studied in relation to its possible beneficial effects on the cardiovascular system.
Read more about niacin study: Niacin Study


Product Category Overview
Gressingham Foods Loomswood Farm
IP13 6JW Suffolk, Great Britain / Northern Ireland
Phone: +44-14 73 73 42 00
These skinless duck breast mini fillets are remarkably quick to cook and even healthier too - they have fewer calories and less than half the fat of a skinless chicken fillet (a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g). Skinless duck breast mini fillets cook in just five minutes and are perfect for an Asian stir-fry or a Cajun wrap with a difference.Link to further Information
Make a meal worth talking about in just 30 minutes with these remarkably versatile Gressingham Duck® breast portions. They are so simple to cook and work well with almost anything – classic vegetables, Asian cuisine, sliced over a salad or served with a fruity jus. And just like steak duck breast can be served either pink or well done, however you like it. Its remarkably simple to prepare and remarkably quick too – a memorable meal in just 30 - 40 minutes.Link to further Information
The Gressingham Duck “crown” makes it even easier and quicker to cook a memorable meal. The duck legs have been removed leaving the duck breast joint and wings so they cook quicker than the whole bird, and it is ideal for 2 to 3 people.Link to further Information
Gressingham Duck Legs, two duck legs per pack, pack weight min 400g - 500g.
A unique breed of succulent, meaty duck, reared exclusively in the heart of East Anglia in England. Slow cook for wonderful texture and flavour.Link to further Information
Succulent Gressingham Duck® and quality pork with juicy apple pieces and wildflower honey.
GRILL, OVEN COOK OR BBQLink to further Information
Gressingham Guinea Fowl Supremes, vacuum packed, two supremes per pack, pack weight 360g.
Tender, flavoursome and succulent, some say this is how chicken used to taste!Link to further Information
Gressingham Slow Cooked Duck, 2 legs per pack, pack weight 410g.
2 Gressingham duck legs marinated using the traditional French confit method, for succulent meat and authentic full flavour. Our favourite!Link to further Information
Gressingham Smoked Chicken Breasts, 4 breasts per pack, pack weight 460g.
These chicken breasts have been hot smoked for fabulous flavour. Perfect for sandwiches, salads or a cold starter.Link to further Information
Gressingham Spatchcock Poussin with Sea Salt and Four Pepper Seasoning, pack weight 450g
Spatchcock is a way of cooking poultry believed to have derived from 18th century England, to speed up and improve poultry cooking. The bird is cut along the spine and spread flat, perfect for cooking under the grill, on the barbecue and oven roasting. The bird cooks more evenly, to give a wonderfully succulent and flavoursome taste and makes an impressive centre piece to your table.Link to further Information
Be the talk of the table when you roast a whole Gressingham Duck®. Just prick the skin and season, roast in the middle of the oven for the time shown (usually 20 minutes per 500g plus 20 minutes) then let the duck rest for 20 minutes. Resting the duck is really important, it helps retain the juices for a more succulent meat. Look at this video for the perfect way to carve your duck. Depending on size a whole duck will serve 3 to 5 people.Link to further Information


Fresh, natural, super-healthy favourites with NO nasties!
We use nothing but healthy, fresh ingredients in our soups,dressings and bone broths. Made with love and a passion for good food, we don't believe in additives and nasties for shelf-life, but rather fresh food ready to be eaten. Nutritional wellness in a bowl!
TEA TOWEL -FAV SUMMER SALAD RECIPE - INDIAN COTTON - WHITE -520mm x740 mm
TRIO GIFT BOX - NO.1 CLASSIC TART, NO.2 UMEBOSHI GOODNESS, NO.3 VIET DAMMN!!
NO.1 CLASSIC TART - VINAIGRETTE 250ml
FRENCH ONION SOUP -1 ltr (chicken broth)
SPICY BEEF TACO SOUP- 1 ltr
Nutritious Soups, Nourishing Broths and Delicious Dressings
Smoky, spicy, sweet and tangy - a delicious BBQ sauce to accompany your grilled vegetables, sausages, BBQ chicken and favourite meats. Use as a marinade with a touch of your favourite quality oil and a squeeze of citrus - try fresh orange, lemon or lime!


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PERSONAL PAN PIZZA (8")
SUBS & SANDWICHES
Slices of tender steak with sauteed onions served on a hoagie bun, topped with melted provolone cheese.
Homemade meatballs, meat sauce, and sauteed bell peppers, served on a hoagie bun, topped with melted provolone cheese.
A tasty combination of salami, ham, cheese, lettuce, tomato, and dressing on a hoagie bun.
Our Grecian-style chicken grilled to perfection, topped with ham, melted provolone cheese, lettuce, tomato, onion, and dressing served on a bun.


Recently I was reminded of the taboo of eating pork held by some Muslims, Jews and Seventh Day Adventists. I was given a link from Dr Axe, warning against eating pork. I wasn’t expecting much but I was hoping the Dr would provide some scientific basis for his claims. Unfortunately he even struggled with basics like properly citing scientific sources. At best he has demonstrated his ignorance of basic academic work at worst he is being wilfully misleading and lying. I have outlines some of his claims and responded below.
“The Center for Disease Control and Prevention (CDC) states that more than 100 viruses come to the United States each year from China through pigs.”
See if you can find evidence for this statement anywhere on the CDC website or in any CDC publication. The author does not link to any of this information, which is odd since it wouldn’t have been a hard thing to do. My guess is this not what the CDC says but an exaggeration of something their site or a plain lie.
“Of course, you’re probably familiar with H1N1, better known as ‘the swine flu. This too is a virus that has made the leap from pig to human.”
Yes true, pigs can transmit swine flu to humans. However you cannot get swine flu from eating pork. The transmission was originally from people in contact with live pigs and then the virus was passed from human to human. Also the same dietary guidelines that disallow pork consumption in the bible also allow for poultry consumption. The avian flu is transmittable from chickens to humans, but I’m yet to find an Adventist, Jew or Muslim sharing any fear mongering article about chicken consumption with me. Actually some vegetarians might lol
“Did you know that pigs carry a variety of parasites in their bodies and meat? Some of these parasites are difficult to kill even when cooking. This is the reason there are so many warnings out there about eating undercooked pork.”
Actually it’s incredibly easy to kill these parasites when cooking them unless you have a very poor knowledge of how to cook meat. In fact you get warnings about not undercooking chicken due to salmonella poisoning and not undercooking fish due to botulism. But again, I’d be surprised to see a fear mongering article about fish or chicken.
“One of the biggest concerns with eating pork meat is trichinellosis or trichinosis.”
If you are concerned about this just consider the following from the CDC “During 2008–2010, 20 cases were reported per year on average. The number of cases decreased beginning in the mid-20th century because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats.” So don’t eat raw or undercooked game meats.
“I don’t know about you, but I don’t feel good about eating anything that I first have to kill off its worms to eat.”
If its the ick factor that stops the author then he also needs to consider that the CDC also gives instructions on how to cook poultry to prevent trichinellosis. So he might want to consider not eating chicken either. Also again his fish needs to be cooked properly to prevent him from being harmed by botulisms and his vegetables need to be washed for the same reason. But that doesn’t seem to be mentioned.
“Pigs are primary carriers of:
-Taenia solium tapeworm
-Hepatitis E virus (HEV)
-PRRS (Porcine Reproductive and Respiratory Syndrome)
Regarding Taenia solium tapeworm. According to the CDC “Humans can become infected with these tapeworms by eating raw or undercooked beef (T. saginata) or pork (T. solium and T. asiatica).” The dietary guidelines don’t have a problem with beef, so what does this prove about porks uncleanliness? Nothing much.
Regarding HEV, according to the CDC “Hepatitis E virus is usually spread by the fecal-oral route. The most common source of infection is fecally contaminated drinking water. In developed countries sporadic outbreaks have occurred following consumption of uncooked/undercooked pork or deer meat. Consumption of shellfish was a risk factor in a recently described outbreak.” So unless you are again consuming undercooked or uncooked pork, you should be fine.
PRRS (Porcine Reproductive and Respiratory Syndrome): Cannot find evidence showing that this can be passed on to humans though it is present in pigs.
Nipah virus: Yes it can be passed on from close contact with pigs. Outbreaks have also occurred from people eating raw date palm sap infected by bats. Again no suggestion that eating pork will do this.
Menangle virus: Again, can be passed to humans but from close contact to pigs, no evidence to suggest eating pork will do this.
So all in all, an article like many others I’ve read that rely on cherrypicking facts and for some bizzare reason trying to twist those facts to make it seem like consuming pig meat is bad for your health.


Conroe, TX and The Woodlands, TX Farmer’s Market at Grogan ‘s Mill was set up as “The Grogan’s Mill Farmer’s Market” in 2008, a weekly community event funded by the Mill Village Association of Grogan. The market is open at Grogan’s Mill Center on Saturdays from 8 am-12 pm. A farmer’s market is a physical retail marketplace that produces and sells food directly to consumers through farmers. Farmers’ markets usually consist of stalls, tables, or stands where farmers sell their home-grown produce, live animals and plants, and often cooked foods and beverages.
The market adheres to high standards which require all agricultural and craft vendors to develop or produce the good they sell. Each of the vendors of prepared food shall use a commercial kitchen when preparing their product. Like many countries around the world, the farmers’ markets are representative of local culture and economy. The market size may be only a few stalls, or it may be as wide as several blocks in town. Because of their existence, they seem to be a little less tightly controlled than the shops producing retail.
Conroe, TX and The Woodlands, TX Farmers’ Market has relatively affordable foods, treats for the big kitties, organic vegetables, great blade and knife sharpening, specialty plants, soaps, gift products, organic meats, home-made pasta, local wine, Indian food from my favorite restaurant, in other words, anything for all.
A vast array of beef and pork items are available at Woodland farmers’ markets. Classic beef items comprise steaks, ground beef, jerky, and beef sausage of different forms. Typical pork products include bacon and sausage.
This market has evolved in the last couple of years. These are distinct from public markets, which are usually housed in permanent buildings, open all year round and sell a range of non-farmer / non-producer vendors, prepared goods, and non-food items.
Enjoy Swinging and Climbing Through the Trees at Texas Treeventures


? 1Marshall's The fl agship restaurant in Verral Marshall's growing culinary empire, Marshall's is handily located in the Horizons Villas residential complex in Frigate Bay, the island's main tourist area, and offers poolside dining with spectacular views of the Caribbean. ' Marsh', as he's known to one and all, is a hands- on proprietor who delivers impeccably prepared and frequently adventurous dishes ranging from Caribbean ackee and saltfi sh to a perfectly grilled French rack of lamb. The local regulars who swear by his food and his ambience are perhaps the most telling testimonial to his consistency and originality. Ywww. marshalls- stkitts. com ? 2PJ's Bar and Restaurant The doyen of the numerous eateries lining the road that runs parallel with North Frigate Bay Beach, PJs is an Italian restaurant offering a solid range of pastas and sandwiches. But the stars of the show are the thin- crust pizzas, which have achieved legendary status. Pizza options include the ' Garbage', which, as the name implies, comes with just about every topping imaginable. A bonus is the cosy bar, a favourite hang- out for a lively bunch of locals. Ywww. pjsrestaurantstkitts. com ? 3Alfredo's Don't be fooled by the name: Alfredo's may sound like the sort of place you'd expect to fi nd mama's home- made pasta but, in fact, it's strictly local. Handily located on the Bay Road just a few minutes stroll from the capital of Basseterre, in the decidedly lively Newtown neighbourhood, Alfredo's offers no- nonsense Caribbean favourites, with top billing reserved for some of the fi nest, freshest fi sh straight out of the Caribbean. The dozen or so tables attract an eclectic local lunch crowd and the small, friendly bar dispenses beastly cold beers, stiff rum drinks and – a bonus – Caribbean music. Another bonus: the price is decidedly right. ? 4Serendipity The views of Basseterre Bay from the terrace tables could hardly be more spectacular, but this welcome addition to the St Kitts dining scene is best known for its creative and consistent lunch and dinner offerings. The extensive, reasonably priced, lunch menu features unusual items like Asian vegetable or chicken samosas, served with tortilla and warm stuffed crab back. Dinner choices include Caribbean bouillabaisse and rare yellowfi n tuna. Located in the venerable residential area of Fortlands, a stroll from the Ocean Terrace Inn. Ywww. serendipitystkitts. com ? 5Reggae Beach Bar- Grill Owner Gary Pereira has been a fi xture on the St Kitts dining scene for almost 30 years. An avid fi sherman, his hobby has always been refl ected in his menus, which inevitably feature freshly caught, simply prepared and downright delicious fi sh offerings. Gary's most recent venture is a comfortable, relaxed beach bar on Cockleshell Beach at the tip of St Kitts' rapidly developing southeast peninsula, and his down- to- earth menu features beach staples like conch fritters, grilled mahi mahi sandwich, and, when available, lobster. All accompanied by reggae music in surroundings dominated by Bob Marley pictures. Irie! ? 6Frigate Bay / South Friars Nothing's more West Indian than enjoying a casual, tasty meal and a cold drink a few feet from the Caribbean Sea, and there are so many places to indulge in this pleasure on these two popular beaches it would be impossible to single any one out. So here goes a handful. On Frigate Bay, check out Mr X's Shiggidy Shack for succulent fi sh burgers, the Rainbow Bar for some of the juiciest chicken wings anywhere, and Buddies for excellent chicken, rib and fi sh dishes. On South Friars, Olivia's Sunset Cafe has a well- deserved reputation for home-made local dishes and, at the opposite end of the beach, check out Raman's Shipwreck Bar. LIMELITE 18 lime January - March 2009 Reggae Beach Bar- Grill ST KITTS eatingout It's not so long ago that dining out options in St Kitts were fairly limited. No longer. From no- nonsense local staples to epicurean experiences, there's something for just about every taste... and every budget. LiME recommends six of the best: Marshall's Alfredo's Shipwreck at Frigate Bay and South Friars beaches PHOTOGRAPHS: MICHAEL HEAD
Probiotics start work here www. multibionta. co. uk Puts Out Multibionta Probiotic Multivitamin can help you stay fit, healthy and full of energy. Back What Life Takes Unlike ordinary multivitamins, Multibionta contains Probiotics, the natural friendly bacteria that helps support and maintain the natural balance of your digestive system, helping you cope with the stresses of modern life. A recent trial carried out at the University of Kiel, Germany, also found that Probiotic multivitamins are significantly more effective than ' ordinary' multivitamins, as a way of strengthening the immune system.


Published: June 2013
The catering industry in the UK is facing some formidable challenges. The focus of the challenges are;
- Sharply rising prices for both food and energy,
- Restricted household budgets reducing consumer demand
There is also increasing pressure on caterers to demonstrate environmental responsibility on food choice and sourcing methods, carbon emissions, water use and waste disposal.
To help the catering industry succeed in the face of these challenges, the Carbon Trust have worked together with leading groups DEFRA, CESA, CEDA, BHA, FSCI to develop the Cut Costs & Carbon Calculator.
The calculator can be used in practice to assist with performance benchmarking, equipment innovation, kitchen design, process optimisation, menu development and behavioural change.


What Is Amaretto?
A versatile Italian liqueur, Amaretto is derived from the word “amaro”, which means “bitter”. It adopts its diminutive to mean “a little bitter” in English.
“Amaretto” is also a type of Italian biscuit and you’ll learn how the two are related later in this guide.
Amaretto is known for its distinctive almond flavour. As a result, it’s sometimes presumed that its name stems from the Italian word for “almonds”, which is actually “mandorla”.
The liqueur mustn’t be confused with amaro, though. Amaro is a family of Italian bitters that uses herbs and spices to flavour spirits or fortified wine. For instance, vermouth is a variety of amaro.
Legend has it that amaretto was invented when Leonardo da Vinci’s pupil, Bernardino Luini, was commissioned to paint frescoes for the Santuario della Beata Vergine dei Miracoli (Sanctuary of the Virgin Mary of Miracles).
In this story, he sought a woman to model his depiction of Madonna and was inspired by a local widowed innkeeper. It is often claimed that they also became lovers and as she was poor, she was only able to give him apricot kernels steeped in brandy as a gift.
The DiSaronno amaretto brand has often claimed that her original recipe was handed down over several generations until it was used by the Reina family.
However, the Lazzaroni family is often more factually credited to the invention of amaretto. In 1786, the Lazzaroni presented the king of Saronno with their newly-created apricot kernel amaretto biscuits.
In the mid-19th century, the same family then began to commercialise an alcoholic infusion with caramel colouring that reproduced the biscuit’s flavour. It wasn’t until the 1960s that amaretto made its way to the USA.
By the 1980s, however, it was incredibly popular and rivalled other best-selling liqueurs like Kahlua.
How Is Amaretto Made?
In a similar way to limoncello, amaretto isn’t produced by distillation but through maceration where the flavourings are infused into an existing spirit.
Traditionally, amaretto is flavoured with kernels from drupe fruit such as apricots or peaches. However, almonds are a popular ingredient, too. Each of these raw materials produces benzaldehyde, a chemical that results in the distinctive flavour.
Both almonds and fruit kernels contain trace amounts of cyanide, which is processed out of the resulting flavourings before infusion. Unlike amaro, amaretto is only supposed to be slightly bitter. Therefore, it is often sweetened either with caramel or sweet almonds, too.
The ingredients are usually infused for several months before being filtered, hydrated to between 20% and 30% ABV and then bottled.
What Does Amaretto Taste Like?
As mentioned earlier, amaretto’s name derives from its mild bitterness. However, it’s often balanced by a somewhat sweet quality, too. Overall, it has a nutty flavour, which is reminiscent of almonds.
While kernels and almonds will result in the same aldehyde flavouring, its presence can vary from deep and heavy to subtle and sweet.
Meanwhile, amaretto may have other slightly spicy gourmand properties, but these are quite rare. Amaretto will generally have a thick and syrupy texture thanks to the use of sugar and caramel.
How To Drink Amaretto
Amaretto is often consumed neat as a digestif. Yet, compared to many alcoholic spirits and liqueurs, there are few traditions to dictate the way you’re supposed to enjoy it.
Like limoncello, it is often used as a dessert substitute. Furthermore, it’s a very popular ingredient for desserts such as tiramisu and even the eponymous biscuits. Amaretto is known to complement chocolate and is sometimes drizzled over ice cream.
Nevertheless, it can also be used for cooking savoury dishes as well! Otherwise, amaretto is traditionally added to coffee in a similar way to sambuca or grappa. Since its arrival in the 1960s, amaretto became a popular cocktail ingredient.
If you want to discover some suggestions, check out our guide to the best amaretto cocktail recipes. We’ve even thrown in our favourite amaretto biscuit recipe for good measure!
Similar Drinks & Amaretto Substitutes
Admittedly, there are few substitutes for amaretto as it’s pretty much one-of-a-kind. That said, you can find other almond liqueurs around the world, but since amaretto doesn’t have an appellation, they have every right to use the same name.
If you’re cooking, you can easily use bitter almond extract as an alternative. However, don’t be worried about using a liqueur for cooking as the alcohol usually evaporates. Similarly, bitter almond oil has different properties.
For instance, you may find that it causes the egg white meringue in an amaretto biscuit mix to break down.
Otherwise, if you’re looking for similar liqueurs that don’t have an almond flavour, there are many options available to you. Anything from coffee to chocolate liqueurs tend to have similar gourmand properties. Yet, they may greatly change the resulting flavour of whatever you’re making.
Gluten, Carbs, & Calories In Amaretto
Typically, amaretto should be gluten-free as it’s made with distilled alcohol. However, although grain alcohol should generally be gluten-free thanks to the distillation process, some people with sensitivity to the protein have reported reactions in the past.
Additionally, amaretto rarely states what base was used to make the alcohol. Sometimes it’s grain as mentioned earlier but it may also be from brandy, beetroot, or even molasses of which none contain gluten to start with.
Therefore, it’s hard to say whether those with celiac’s disease or have issues with gluten will have any issues. Similarly, some brands of amaretto will use additives, which aren’t detailed in the ingredients.
Since amaretto contains a fair bit of sugar, it’s quite rich. Expect around 9 grams of carbs per 1 Oz (15 ml) shot as well as an impressive 58 calories.
Now that you have read our full amaretto guide, discover more of our related resources!