The first months of motherhood exhaust and deplete your time, energy, physical, and mental health as your routine centers on meeting your little one’s every need. Your needs are just as important. After all, taking care of your baby entails taking care of yourself. The following tips aim to provide a quick, simple, and healthy boost to your days and nights as a new mother.
Trust in fruits. While a candy bar provides what seems to be an easy, attractive solution to your energy woes, that rush associated with refined sugar doesn’t last long, and usually leaves you feeling increasingly tired. Plenty of fruits provide sufficient energy while promoting digestive health. Eat fruits with high amounts of fiber, including pears, peaches, apples, oranges, and bananas.
Eat small portions throughout the day. Eating healthy means replenishing your energy levels on a continuous basis. While your hectic routine might not accommodate the traditional breakfast, lunch, and dinner, you might find it easier to incorporate smaller, more frequent meals. Planning ahead and keeping your refrigerator stocked with ready-to-eat meals help ensure that you eat enough. Yogurt mixed with fruit, bread and peanut butter, and vegetables dipped in hummus are examples of small, convenient meals that provide nutritious protein and carbohydrates.
Always carry a bottle of water. Dehydration remains a top factor behind debilitating fatigue, and it often makes sleep deprivation harder to handle. Coffee and energy drinks might tempt you as you fight to stay awake, but they leave you feeling worse with headaches, exhaustion, and further dehydration should you consume them more than water. Whether or not you breastfeed your infant, refraining from caffeine and concentrating on your water intake does more to maintain your energy levels and quench your thirst.
Caring for a new baby tires and overwhelms, but prioritizing your nutritional needs can make a stressful time easier as you complete your routine with a fresh, energized, and healthful outlook. Uptown Emergency Room understands the invaluable relationship between continuous self-care and nurturing your newborn. If you are located within the Dallas area, call us today.


Sunday, October 14, 2007
Sure Fire Perfect 5-Minute Egg
So Claudia sent me her recipe for the perfect 5-minute egg and I couldn't wait to try it out. Here they are sitting in a cool bowl of water before I ate them for breakfast.
Isn't it lovely?
Sure-Fire Perfect 5 Minute Egg
1) Take the egg out the refrigerator.
2) Put the egg under warm water so the egg is not so cold.
3) Start water to boil in pan
4) After water boils place the egg into the boiling water, gently.
5) Set timer for 5 minutes.
6) After 5 minutes remove the egg from the boiling water.
7) Run cold water over the egg for at least a minute.
8) Peel your perfect egg


Kyriakos Sotiriou, executive chef, Louis Group, will watch over the four, promising, young chefs as they prepare their dishes for him to scrutinise. Their cooking knowledge and skills will be put to the test. Each contestant will be rated on a five-star scale through two separate dishes.
All the ingredients that will be allocated to the young chefs for their cooking needs will be purchased from the Alphamega hypermarkets, while Louis Group will provide the main Chef Judge, as well as Sotiriou. Alongside Sotiriou will be two guest stars, who will assist him as he determines which of the four contestants will win Kitchen Stars.
The two guest stars are George Damianou, president, Cyprus Chef Association, and Athena Loizidou, chef and author, cooking recipe books. The criteria on which the winner will be decided are the same as those found in cooking contests around the world. The criteria are: Mise en place preparation, hygiene, cooking technique and skills, kitchen organisation, presentation, innovation creativity and, above all, taste!
At the same time, the four promising chefs will have to display the same values that are required from all Louis Hotels chefs and personnel: passion for excellence, humility, respect, laughter and teamwork.


While we’re on the subject of food — and British-American differences in naming — let’s not forget meal parts and their monikers. In the UK, you can expect your restaurant menu to go something like this: first a starter, then a main (course), and finally a dessert, pudding, or sweet — or even afters. But an Englishman in an American restaurant might be forgiven for being confused by the entrée coming between the appetizer and the dessert: could this be a misnomer or mistranslation? (Entrée is a French word meaning “entry”, so it stands to reason that it should name the first, introductory, part of a multi-course meal.) No, there’s a perfectly good explanation for this menu curiosity …
Dan Jurafsky, on his Language of Food blog, gives a potted history of the entrée, explaining how when the word entered the English language (with the meaning of a meal part) in the mid-17th century, it actually represented the second or third dish served, not the first.
“The word entrée first appears in France in 1555. In the 16th century, a banquet began with a course called entrée de table (“entering to/of the table”) and ends with one called issue de table (“exiting the table”). … The entrée is the first course of the meal, there can be multiple entrées, and after the entrée comes the soup, one or more roasts, and then a final course.
“Over the next hundred years, this sequence began to shift slightly, with the most significant change being that by 1650 the soup was the first course, followed by the entrée.
“Let’s look at Le cuisinier françois, the famous 1651 cookbook that helped introduce modern French cuisine, to see what the word entrée meant at this time. An entrée was a hot meat dish, distinguished from the roast course. The roast course was a spit roast, usually of fowl or rabbit, while the entree was a more complicated ‘made dish’ of meat, often with a sauce, and something requiring some effort in the kitchen. The cookbook, recently translated as The French Cook, gives such lovely entrees as Ducks in Ragout, Sausages of Partridge White-Meat, a Daube of a Leg of Mutton, and Fricaseed Chicken. An entrée was not cold, nor was it composed of vegetables or eggs. (Dishes that were cold, or composed of vegetable, or eggs were called entremets, but that’s a story for another day). So the entrée in 1651 is a hot meat course eaten after the soup and before the roast.”
We’re still hungry: what’s for pudding (or ‘pud’ for short)? And, more to the point, what is pudding?
Nowadays the word pudding describes mainly desserts, or the final (sweet) course of a meal, but it didn’t start out that way. Originally the name of a sausage made mostly of blood, it then denoted a range of savory dishes created the way the sausage was — with meat and other ingredients in a semi-liquid form encased and then steamed or boiled to solidify the contents. Only a few of those original savory puddings are still made and eaten today: black pudding (also known as blood sausage in the US) is eaten in Asia, Europe and the Americas; haggis, regarded as Scotland’s national dish, is banned in the U.S. but is still enjoyed in Scotland and by Scots around the world.
Eventually the word pudding (thought to be derived from the French word boudin, in turn from the Latin botellus, meaning “small sausage”) came to describe dessert items similar to their savory forebears in terms of their texture, presentation and cooking process; still scoffed down today are a range of stodgy items from treacle pudding to Christmas pudding. And let’s not forget that most infamous of British dessert puddings: the Spotted Dick …
In North America, pudding describes a milk-based “sweet” (that’s another British synonym for dessert, as well as being the Brits’ name for the confectionery that the Americans call candy), which resembles custards or mousses set with eggs or gelatin. Vanilla and chocolate puddings are U.S. dessert staples.
Finally, here are a few menu miscellanies to note for kicks:
“with au jus (sauce)” (an Americanism): au jus is a French term meaning “with juice”, so “with au jus” means “with with juice”
“rice pilaf” (or “pilaf rice”): pilaf (pronounced pee-lahv, not pee-laff) means rice, so “rice pilaf” means “rice rice”
“shrimp scampi”: scampi means shrimp or prawns, so “shrimp scampi” means “shrimp shrimp”
“paninis”: the plural of panino (the Italian word for small bread roll) is panini. So there can’t be a plural of panini, which is already a plural in itself.
Finally, slightly off-topic, there’s a restaurant in Winnipeg called “Unburger” (sic). “UnBurger … sources only LOCAL meat and never freezes it.” I guess that makes it an “unburger”, right?


Chris Kimball's chocolate mousse.
Melt over low heat, stirring with a whisk:
3/4 C milk
1 tsp. instant coffee crystals
2 oz. bitter chocolate
1 oz. unsweetened chocolate
When all is melted, cool in ice bath about 10 minutes
Separately, whip 3/4 C heavy cream and 1 tsp. vanilla
Fold together with cooled chocolate mixture. Place in glasses. Refrigerate a couple of hours.
COMMENTS. Very chocolately but not sweet.


This is how I make mine, based on Mom's recipe. Which isn't really a recipe, but a set of loose instructions. No measurements required, because everything is to taste. You will need:
- A stew pot (and/or Crock Pot, if you want)
- A package of dry red beans
- Some white rice (I never substitute brown for this, it just wouldn't be the same)
- A large onion, finely chopped - you could also add celery and bell pepper if you have them on hand, to make the trinity - I'm not a big celery fan, and Shayne doesn't care for bell pepper, so I don't usually have those on short notice.
- Some minced garlic - fresh if you want, I just use the jarred stuff.
- Spices - any/as much as you want of the following: salt, pepper (I use both black and white), Tony's (or your favorite Cajun seasoning mix), cayenne, bay leaf, thyme, oregano.
- Sausage - any kind of hot or mild smoked sausage, andouille, or I guess even a hambone, which was the traditional meat in red beans, but who ever has a hambone lying around anymore? Honestly.
I use half a package of beans at a time, but I can't remember if I get the 1 lb. or 2 lb. bags...ugh. I guess a good rule of thumb would be just cover the bottom of the stew pot with beans until you think to yourself, "Cool, that looks like enough beans."
The best prep method for all this is to pour the beans into the pot the night before, cover them with water, put the lid on the pot and go to bed. The next morning, rinse your beans and add fresh water before cooking. Soaking the beans overnight helps them soften and split, and it also takes some of the gassy properties out of the beans. Yes, you will want that.
If you forget to do that or don't have time, you can use the quick and dirty method - pour the beans into the pot, cover them with water, and bring the pot to a boil on the stovetop. When it just boils, turn off the heat, cover the pot, and let it sit for an hour or so. The beans will soften and split that way, too.
Okay, your beans are ready. Are you going to cook them on the stovetop or in the Crock Pot? Will you be home all day puttering around the house and can keep an eye on the stove? Okay! Drain and rinse the beans, then cover them with fresh water in the pot. Bring them to a low boil on the stovetop. You can start chopping your onions/trinity now and maybe slice and fry your sausage up in a skillet, too. When the sausage is cooked, remove it from the skillet and drain it on a paper towel. Leave any sausage grease in the skillet, and sautee your onions and garlic in there until the onion is tender and translucent. Add the vegetables and sausage to the beans. Throw in some salt, pepper, Tony's and a bay leaf or two. Continue to cook them at a nice hot simmer for several hours (2-4 hours, I guess, something like that). Stir them every now and then from the bottom, so they don't stick, and keep an eye on the water level. If it gets too low, add a little more water. There's no need to cover the pot for any of this. Oh, also check your seasonings. Taste and adjust, taste and adjust until you are happy with the flavor. I usually wait until the last hour of cooking to add the thyme and oregano, and I only add a little bit at a time, because a little dab will do ya. Since you're hanging out at home, you can make your pot of rice anytime. And cornbread! You should make some cornbread, too, right?
Oh, you have to work today, but you want some beans for dinner? Can do. Add the beans to a Crock Pot and cover them with water. Chop your onion/trinity and throw it in raw, with some garlic, salt, peppper, Tony's and a bay leaf. If you want to add sausage now, fry it and drain it very well first...but I find slow cooking the sausage gives it a spongy texture I don't love. I save the sausage for later. Turn the Crock Pot on to a nice long, low setting (mine is Low - 10 Hours), and go to work. When you come home, check the water level. It's probably going to be soupier than you want, but that's okay. Ladle and pour the whole thing back into a big stew pot and stick it on the stove. Bring it to a low boil/healthy simmer to cook it down while you make the rice, mix the cornbread, fry the sausage, whatever. You can add the sausage in now if you didn't before, and taste it for seasoning. This is when I add the thyme and oregano and whatnot. Taste and adjust, taste and adjust.
The finished beans should be soft with a creamy texture, and all the veggies and spices should meld together indistinguishably. Serve over rice, with cornbread! And you know, I could learn to make cornbread from scratch, in a cast iron pan, with bacon grease or lard or whatever the traditional way is, and I am positive I wouldn't like it half as much as I love Jiffy corn muffins. *Tilt head* *Smile at camera*
My favorite thing about red beans and rice is how much better it is the next day. To reheat, just add a little water (not much) and stir it around on the stove. It will be much creamier the next day and the flavors have had more time to all melt together more...more awesomerly.
Before I go, I do need to tell you about one more thing I did last night. I put about half a cup of frozen blackberries (this is a thing with me, I guess) in a mug, defrosted them in the microwave (1 min. on defrost setting), then heated them up for about 30 more seconds so they got all warm and juicy and gooey. Then I scooped some vanilla ice cream directly into the mug and ate it with a spoon. That's all I did, but it was like THE BEST present to myself.


Chef with a long professional past, I propose a Modern Natural Cuisine in which the dish is the direct consequence of responsible research.
Starting from the Costa Labronica, of which I am a proud native, I placed the search for flavors at the center of my pilgrimage around the world.
Thanks to my work experiences gained during my career in the restaurant service, in 2018 I was awarded the title of Knight of the Italian Republic.
Modern natural cuisine
Lightness, freshness and taste.
The task of Modern Natural Cuisine is to treat every single ingredient that makes up a dish as a nutritional energy source.
The ultimate purpose of this cooking philosophy is to preserve the freshness and all the nutritional values of food until it is time to ingest them so that they have a beneficial impact on the human body.
"When I prepare food with simple ingredients, I never think about which is the most expensive and which is the poorest, but I interact with the freshness, the flavor, its energy, the essence of each of them."
I offer technical advice on responsible and sustainable management of the food sector to companies that want to guarantee their eco-sustainability in the future through the inclusion of the kitchen activity in a circular economy plan.
My vision of Modern Natural Cuisine has no limits of potential and can be performed in homes or outdoors, at the table or during a picnic. Its simplicity helps to make it an experience of tasty well-being.
When you cook in your own private setting, you follow the ancient discipline of transforming an ingredient.
This is why it is important to have even minimal knowledge of the types of cooking and of the way to treat food. Even those who follow a diet prescribed by a nutritionist, in this way can get the maximum results in terms of well-being and taste.Moreover, paying attention to obtaining as little waste as possible, significantly affects the economic saving of shopping.
My private lessons are used to learn the guidelines of the kitchen starting from the basics to get to a greater level of depth.
NATURALMENTE Riccardo Serni
"NATURALMENTE" is a fruit, vegetable and cooking project, aimed at the well-being of people and respect for the environment.
The project is currently Work in progress.


Inspired by the favorite pasta dish, this creamy Chicken Alfredo Soup comes together in no time with the help of a few store-bought shortcuts. Rotisserie chicken, frozen peas, and a jar of Alfredo sauce, which serves as the backbone of this highly comforting pot of soup, keep your hands-on prep to a minimum. This convenience factor, coupled with the fact that it’s is a guaranteed kid-pleasing recipe, makes this soup a perfect go-to for hectic weeknights. While it is undeniably luscious and satisfying, the soup is surprisingly not overly heavy or right. We used Gia Russa brand sauce, but feel free to use your own favorite. Served with a crusty bread, a green salad, and a glass of white wine, this quick and easy soup makes for an outstanding dinner on chilly nights.
A creamy chicken and vegetable mixture tops toast for a quick twist on potpie. Matchstick-cut carrots, frozen peas, and rotisserie chicken save time, as does a wide skillet for sautéing the vegetables and building the sauce.
3 of 22Photo: Kelsey Hansen; Prop Styling: Kashara Johnson; Food Styling: Mark Driskill
Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Heck, served with a warm blanket and a cozy couch, we’re convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup requires very simple ingredients and is easy to make. Just be gentle when adding the hot broth into your egg mixture (to temper), and the rest couldn’t be easier. This is a smart trick for richening soup without cream, and produces a uniquely rich broth that’s easy on the stomach. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly roast your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup. We specifically developed this soup to make a large batch so that there’s plenty to share with friends, or stash in the freezer for the next time you’re feeling a bit under the weather or simply need a warming, fuss-free meal.
Caprese Wraps with Chicken
Recipe Turn a Caprese salad of tomato, mozzarella and basil into a sandwich by combining the salad ingredients with rotisserie chicken and wrapping up in flatbread.
8 of 22Photo: Anna Williams; Styling: Anna Last
Chicken and Dill Souvlaki
Chicken and Dill Souvlaki Recipe Souvlaki is a street food favorite in Greece, where it is typically served with pita and a savory yogurt sauce. This super simple version is great for busy weeknights or lunch on the go.
11 of 22Photo: John Autry; Styling: Lindsey Ellis Beatty
Chicken and Glass Noodle Salad
Chicken and Glass Noodle Salad Recipe Cellophane noodles cook quickly when submerged in hot tap water, making them a perfect base for this dish. Fresh, crunchy veggies brighten the dish, while Asian ingredients bring flavor and spice.
12 of 22Photo: Randy Mayor; Styling: Lindsey Lower
Red onion and celery add crunch to this quick chicken salad. Blueberries have thick skins, so they won't break apart when tossed with the chicken.
13 of 22Photo: Anna Williams
Chicken Salad in Radicchio Cups
Chicken Salad in Radicchio Cups Recipe Combine shredded rotisserie chicken with shredded carrot and sliced scallions, then mix with a light Dijon mustard vinaigrette for a tangy, colorful salad. Serving it in radicchio leaves makes a beautiful presentation.
14 of 22Photo: Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsey Lower
Greek-Style Chicken Wraps
Greek-Style Chicken Wraps
Recipe These Greek-style wraps are packed with shredded rotisserie chicken breast, tomatoes, cucumbers, olives, feta cheese, and hummus. They make a healthy and delicious choice for families on the go.
15 of 22Karry Hosford
Curried Chicken Salad
Curried Chicken Salad Recipe Chicken salad is a classic no-cook recipe perfect anytime of year. Swap your usual recipe for this spicy-sweet version flavored with fresh fruit, curry powder, and a hint of honey. Serve on a baguette or with whole-grain crackers for a refreshing–and fast–meal.
16 of 22Photo: Randy Mayor; Styling: Rose Nguyen
Chicken and Strawberry Salad
Chicken and Strawberry Salad Recipe Rotisserie chicken joins strawberries, blue cheese, cashews, romaine and arugula in this light salad. Pair this simple, no-cook meal with toasted buttery baguette slices.
17 of 22Becky Luigart-Stayner; Cindy Barr
Melon Chicken Salad
Melon Chicken Salad Recipe Invigorate your taste buds with a recipe that speaks to their every desire. The combination of sweet honey, salty soy sauce, tart vinegar, bitter daikon radish, and savory chicken make this inspired dish one for the repeat recipe file. If you want a truly no-cook dinner, skip toasting the nuts and simply add them to the dish straight from the package.
18 of 22James Baigrie
Roasted Chicken and Arugula Salad
Roasted Chicken and Arugula Salad Recipe Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.
19 of 22Photo: Iain Bagwell; Styling: Victoria Cox
Chicken and Apple Salad with Orange-Mustard Vinaigrette
Cilantro-Chicken Sandwiches Recipe Make a super stacker for dinner by topping French bread, drizzled with a homemade cilantro-olive oil dressing, with grilled vegetables, rotisserie chicken, and freshly sliced tomatoes. The cilantro oil adds bold flavor, cutting out the need for other condiments.
21 of 22Photo: Yunhee Kim
Barbecue Chicken Sandwiches
Barbecue Chicken Sandwiches Recipe Creating authentic barbecue at home requires a smoker and about eight hours. Shortcut that routine without missing a beat of flavor by combining shredded chicken, barbecue sauce, and jalapenos and serving the delicious mixture on hamburger buns.
22 of 22Lee Harrelson
Asian Chicken Slaw
Asian Chicken Slaw Recipe Whether you eat this cool and delicious dish on its own or loaded into a wrap, it's guaranteed to satisfy an appetite of any size. Combine the ingredients of the slaw with the homemade dressing and top with slivered almonds and sesame seeds before serving. Toast the almonds and seeds if you like, or skip that step to keep the recipe completely no-cook.


Community response has been wonderful since we started collecting items for the Food pantry again.
For the month of January we are focusing on soups!
Here is a full list of items each family receives, each month:
1 breakfast item, 4 cans of vegetables, 1 can beans, 1 package of rice, 1 pasta and sauce, 1 peanut butter, 1 box of crackers, 2 cans of fruit, 1 can of tuna or chicken, 2 cans of soup, 1 dessert, and a pound of meat.
These items are always needed at the Food Pantry. We focus on particular items each month as a way to bring attention to the need: Paper products [toilet paper, paper towels, Kleenex], personal products, boxed cereal, oatmeal, pancake mix, syrup, canned vegetables, rice, pasta and sauce, peanut butter, boxed crackers, canned fruit, canned tuna, canned chicken, boxed tuna and chicken helper, canned soups, jello and pudding mixes, cookies, cake mixes and frosting, pie mix, etc. They also accept laundry detergent, dish soap, shampoo, bath soap.


I realized the other day that I haven't posted a recipe in a long long time! What is up with that? I am fixing that little issue today. Right now in fact.
If you love chocolate and if you love mint, these little babies are for you. These are some of my very very favorite cookies! They are so yummy and so easy to whip up a batch. They are also perfect for any holiday cookie exchanges you may have coming up in the next few months. I promise you people will be asking for your recipe. Also, this is a family recipe, how cool is that??
|Look at me try to be all artsy fartsy with my pictures. Are you proud? I was!!|
Mint Chocolate Chip Cookies
Ingredients: (these are in groups to make it a little easier)
- 2/3 cups butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs**
- 1 teaspoon vanilla
- 1 package melted milk chocolate chips
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package mint chocolate chips
Blend together group one. In a separate bowl, beat group two (I melt the chips in a glass measuring cup in the microwave with 30 second bursts, mixing between each one. Then I just mix the eggs and vanilla into that same container). Add group two to group one and mix. Mix together group four, minus the mint chips. Add to groups one and two and mix, when all mixed in, fold in the mint chips. Bake at 350 for 8-10 minutes. They sometimes don't look quite done in the oven, but I promise they are! Don't overcook.
**You MUST use large eggs. I used small/medium eggs last week when I made these for a family party and the dough was quite crumbly. I baked them anyway and they were delicious right out of the oven but after they cooled they got really hard instead of being the soft chewy cookie they are meant to be! If you only have smaller eggs, add another one or a little more butter. If you find that your dough is crumbly at the end, add a little more butter (The dough shouldn't be super sticky, but it should never be crumbly).
I hope you enjoy these as much as I do! Thanks for stopping by.


EPHEMERAL RESTAURANT - THE EVENING:
BOOK YOUR FIVE-COURSE DINNER - 20 HANDS
Saturday the 1st and Sunday the 2nd of July
In addition to the festival offer during the day, there will be an extraordinary space each night with 10 chefs who will offer to their guests a five-course dinner with a fine selection of premium wines.
Two amazing nights where generosity and sharing are going to rhythm this huge 20 hands in an exceptional layout.
The number of places is limited, book your dinner now.
or via mail to email@example.com
Table for up to 8 persons
5 course dinner with 20 hands
Water and wines selection
Access to the festival from 11:00
Welcoming at the Dinner Space at 6:15
Start of the Dinner at 7:00
Price : 200€
VIP Parking on the Esplanade (Free parking with the purchase of 2 dinner, will be sent on request)


Step into the world of culinary fashion with our Food Battle 2023 Donut Baguette Shirt. This unique piece of clothing is more than just a shirt; it’s a celebration of food, style, and a commitment to a noble cause. Featuring an epic battle between a donut and a baguette, this shirt is a must-have for every food lover out there.
Embrace the Foodie Fashion Revolution with the Food Battle 2023 Donut Baguette Shirt
Welcome to the world of culinary fashion where food meets style! Our “Food Battle 2023 Donut Baguette” Shirt is a unique piece of clothing that not only makes a fashion statement but also supports a noble cause. This shirt is a perfect blend of comfort, style, and a love for food, making it a must-have for every food enthusiast out there.
The Food Battle 2023 Donut Baguette Shirt features an epic battle between a donut and a baguette, symbolizing the clash of sweet and savory, a classic food battle. The donut, representing the sweet lovers, and the baguette, standing for the savory fans, are depicted in a playful and appealing design.
Our shirt is not just a piece of clothing; it’s a statement of your love for food. Whether you’re team donut or team baguette, this shirt is a fun way to show your allegiance. But that’s not all! By purchasing this shirt, you’re also supporting a great cause. A portion of the proceeds from the sale of each shirt goes towards “Food Battle 2023”, an initiative aimed at promoting sustainable food practices and reducing food waste. So, you’re not just buying a shirt; you’re contributing to a healthier planet.
In conclusion, the Food Battle 2023 Donut Baguette is more than just a shirt. It’s a symbol of your love for food, a statement of your style, and a contribution towards a noble cause. So why wait? Join the food battle and make a difference today with this fantastic shirt!


The Health Benefits Associated With Fresh Brewed Coffee
It can be both great and frustrating to make coffee at home. Coffee pots are the biggest chore when it comes to making coffee at home. Grinders, brewers, presses, and filters can be a bit overwhelming if you're not familiar with them. However, you can make the process much simpler by applying the following pointers.
Drunk properly, coffee can be good for you. How you prepare your coffee makes a big difference; cream and sugar are generally not ideal. There are alternatives to sugar and cream such as honey, stevia and almond milk that can help make your cup of coffee much healthier.
If you like to brew your own coffee, try stirring it in the pot just after brewing. Simply by stirring, the flavors of the coffee will be awakened. When you serve it, you will get a taste that is richer, and you will be rewarded with the delectable smell that is craved by coffee lovers.
Do you want to impress your guests with great coffee? You should try decorating the lattes you make by yourself. You can become the hit of your own party if you can master the basics of these designs. Mix some milk with some melted chocolate and practice every time you make some coffee.
Do not warm up coffee that has already been brewed. An old wive's tale say that it will release harmful chemicals; however, this is untrue. However, chemical compounds in the coffee decompose after sitting for an extended period, or when exposed to microwaves. It may develop a taste that is bitter or "off".
You should never keep your coffee in the freezer for longer than three months. The quality of the coffee will begin to deteriorate if you keep in in the freezer for too long.
Test a new coffee maker a few times after purchasing it. Run a cycle with just water through the machine. This will also remove any dust or lint that may have accumulated inside the machine while it was in the box.
Brew coffee in the evening and store it in your fridge if you want to create iced coffee. In this way, you can have cold coffee that has not been watered down after being poured over ice. You may also want to add sugar or milk before you put it in the refrigerator. This will provide you with great iced coffee when you wake up.
Do not think that you just have to keep your coffee stored in the freezer. In fact, coffee can pick up flavors and smells from neighboring foods. Therefore, your best bet is keeping coffee in an airtight container that is kept at room temperature. If you must freeze or refrigerate it, put it into a freezer bag that is completely sealed.
Never keep coffee stored in a container that sits near a stove. Heat is one of the things that can kill the quality of coffee quite easily. This means you should avoid the countertops or the cupboards that are too close to where the stove is located.
Put some chocolate in your coffee for an interesting twist. You'll enjoy the flavorful taste and the energy boost you gain from the coffee. One of the best ways to increase energy is to use a dark chocolate coffee in your morning brew.
Coffee is supposed to be enjoyable, but the necessary equipment sometimes puts a damper on the experience. Some equipment tends to make the process more difficult than necessary, but it does not need to be the case. Use the tips here and make coffee fun again!


There is a lot of information out there these days about the dangers of food additives, dyes and artificial ingredients. Current pet food trends include “grain-free” diets or have novel ingredients like quinoa, cranberry, lentils, or meats like bison and alligator, and even vegetarian and vegan options. As with all new and trendy concepts – there is usually a swing too far in the wrong direction.
Maybe the grain-free diets stemmed from human concerns of too much grain or gluten in the diet. However, our canine companions are omnivores, and grains make up a valuable component in their diet. So much so that there is current research linking some diets to a potentially lethal form of heart disease called Dilated Cardiomyopathy – or DCM for short. The problem appears to be linked to an amino acid called taurine- through the deficiency, problems with synthesis, or abnormal metabolism. More research is being done on this topic.
This problem has not only been linked to grain-free diets – but also to “boutique” type diets with novel ingredients, such as vegetarian and vegan diets, as well as homemade diets.
These diets are often more expensive than traditional diets – and come at an increased risk to your pup’s health.
Not to say each diet doesn’t have an appropriate use – some pets are allergic to common ingredients and require special diets. Some have liver problems/dysfunction may require a vegetarian diet.
Wouldn’t it be great if we had trusted, well-balanced diets that could even treat some common illnesses in our furry friends? Here’s the best part – we do. Veterinary diets, sold in veterinary clinics, have been developed with our patients in mind. Ensuring they get the best nutrition possible, with lots of research to back them up. Not all animals require special formulations, but it’s worth talking to your veterinarian to see if your pet may benefit from a specific formulation.
Some examples of popular formulas include:
1) Urinary diets.
Cats can be prone to forming crystals in their urine, leading to painful (and expensive) troubles in the litterbox. It is such a common issue that these formulas are available in a variety of flavours and formats (dry, pate, chunks in gravy). They are also targeted for more easily stressed cats, and for those that may be overweight. You can even get formulations for cats with allergies. Small dogs can be prone to forming bladder stones. There are formulas that can help dissolve stones and prevent new stones in order to avoid invasive surgery.
2) Allergy diets/skin diets.
Dogs that suffer from itchy feet, chronic ear infections, and chronic skin infections may be good candidates for an allergy food diet. They contain well balanced limited ingredients (and are guaranteed not to contain other protein sources), or hydrolyzed proteins (not recognized as an allergen). We even have formulas for cats.
3) Gastrointestinal diets.
Some pets can be prone to stress-related diarrhea, occasional vomiting, or chronic soft stool, which may indicate some sensitive digestive systems. Veterinary diets can take the extra hassle of adding probiotics and/or fibre to your pet’s food – and include them right in the bag or can!
These are only just a few examples, and the options are quite extensive. It’s worth checking out at your next visit if you think your pet may be a candidate for a targeted diet. You get the added benefit of knowing you’re making safe and healthy choices for your pet.
If you have any questions, give us a call at 902.225.7543.
Written by: Dr. Cassie Brown, DVM


What we’ll cover in this blog:
Does sugar feed cancer?
Will only eating organic foods prevent cancer?
Supplements and cancer
Optimizing your taste palate during cancer treatment
Celebrations often revolve around food, which can be a tough thing if you’re going through cancer. Maybe it reminds you of the fact that your favorite holiday meal tastes differently during treatment and you won’t be able to enjoy it like you usually do. Or, maybe it makes you acutely aware of the notion that you should be eating healthily but you’re craving all the sweets, but apparently sugar feeds cancer (we’ll get to debunking myths real soon, read the next section to feel better).
We’re here to spread a bit of informed, science-backed, research-approved tips on what to eat when you have cancer and help you make it through the holiday season with less guilt, more health, and a smile on your face. War On Cancer teamed up with World Cancer Research Fund Matt Lambert and Adele Hug, Health Information Officer and Specialist Oncology Dietician respectively, to share what’s true about cancer and food and how to approach nutrition in a psychologically and physically healthy way.
Let’s start by answering some common questions about food and cancer to figure out what’s true, and then dig into how to optimize your taste palate in the run-up to all the festivities.
Does sugar feed cancer?
This is probably one of the most common questions about food and cancer and what you should eat, and it’s especially relevant during the holiday season as many are surrounded by sweets and treats. Matt Lambert, Health Information Officer at World Cancer Research Fund (WCRF), shared with us his insight on what science says about sugar and cancer:
Low carbohydrate, high fat diets, and ketogenic diets are all real buzzwords out there, and there is a lot of misinformation out there about how you can reduce your risk of cancer or eliminate the risk completely if you eat this and that and the other. The thing is, you can’t say that. There’s not one way of eating that’s going to ultimately prevent cancer. Of all things out there, following WCRF’s recommendations is going to give you the best chance of not getting cancer. The problem with trendy diets is that they often lack scientific evidence and it’s very much based on buzzwords and influencers online over-simplifying the science. For relevant insight and tips, listen to War On Cancer’s podcast episode about what to eat during and after cancer with Dr. David Heber!
The reason behind why the low carbohydrate, high fat diet, ketogenic diet has been reported to help reduce the instance of cancer and help with the survival of cancer is that it allows the body to use other fuels besides glucose since these diets essentially eliminate all glucose from the body. This is based on the notion that cancer cells need glucose to survive. Therefore, if you starve yourself of glucose, your cancer growth is going to be reduced or eliminated.
However, the science doesn’t work like that and it’s oversimplifying the problem. We know that your healthy cells also need glucose, and we also get glucose from eating not just sugar but all carbohydrates. All carbohydrates essentially break down to glucose so you can’t preferentially starve your cancer cells of glucose because you’d essentially starve all your healthy cells as well. And, your healthy cells are going to need the energy to help fight the cancer.
Moreover, these types of diets are very restrictive and mean cutting out major food groups, especially diets like the ketogenic diet where you’re not going to be consuming much in the way of plant-based foods, which is a key element in getting the nutrients you need to have enough energy and stay healthy.
So, that sugar directly leads to cancer is a myth. Here’s a War On Cancer podcast episode about sugar and cancer, featuring Melissa Mogor, Public Health Adviser at WCRF. Or, to learn more specifically about cancer and sugar, check out this input that Nicole Giller, an Oncology Registered Dietitian in the US, shared with us.
Will only eating organic foods prevent cancer?
This is probably one that has been flying around the internet for quite a few years now. There’s a lot of marketing out there about organic and it’s also become a buzzword, a bit like “superfood.”
First off, just because a food is organic doesn’t necessarily mean it’s more nutritious. Studies have actually compared organic or non-organic fruits and vegetables and have found the nutritional composition to be fairly similar if not the same. If it’s organic, it means it’s free from any genetically modified ingredients, any fertilizers, and any growth hormones or other hormones. Currently, there’s no strong conclusive evidence that only eating organic will protect against cancer compared to foods that are grown conventionally. If you’re living in the UK or Sweden, for example, there are regulations that keep pesticides within a safe limit for consumption.
However, for the extra cost buying organic food has, there isn’t a nutritional benefit and there’s no clear evidence that following an organic diet means you’ll be less likely to get cancer. The evidence is simply not there at all.
The most important thing for people to focus on is actually getting more fruits and vegetables, more fiber-rich foods such as wholegrains, brown rice, whole grain bread, and pulses such as peas and lentils, rather than worrying about whether it’s organic or not. It’s important to focus on the basics of a healthy diet and lifestyle, and skip the extra worry about whether it’s organic or not, since it makes no difference in the grand scheme of things.
Want to learn more? Read about organic foods and cancer here.
What about supplements? Can I replace food with supplements only when everything tastes bad because of cancer?
Technically, you could supplement all your food through supplements. Would you want to do that? Absolutely not. Would that be nutritious? Absolutely not.
However, there are some situations where supplements can be a helpful add-on to your food intake when you’re experiencing cancer.
For example, if you’ve had bowel cancer, you might have had part of your intestine removed, so your body’s ability to absorb nutrients is going to be reduced. In those situations, taking a supplement is recommended. Another supplement that is often recommended is vitamin D. We know that vitamin D is really important in the healthy functioning of your immune system. In the UK and many other northern areas, the body can only naturally absorb the amount of vitamin D we need during March-September because the body makes 90% of the vitamin D it needs through sunlight. So, if you’re not getting enough sunlight exposure, that’s going to be a problem. In those situations, a supplement is good for you. Or, you can get vitamin D through food sources such as oily fish, egg yoke, liver, and other fortified foods.
Another instance of the benefit of supplements is if you’re struggling before, during or after cancer treatment and you need more intensive food support. In this case, dieticians can prescribe nutritional supplements or give you lots of tips around food fortification and increasing your calories and your proteins from the food that you’re eating. Depending on if you’re having something changed or something blocking the food tube in your gastrointestinal system, a dietitian can also help boost your nutrition through a tube feed. There are a variety of ways to support your body to make sure that you are in your best nutritional state to cope.
In general, WCRF recommends trying to get all the nutrition you need by eating healthy foods because you don’t get the same benefits from supplements as you do from eating a balanced diet. For example, supplements don’t contain fiber which is key for bowel health and stabilizing your weight. In addition, there’s some evidence that shows that high dose single supplements, such as beta-carotene which is a kind of vitamin A, can actually be harmful and can increase the risk of certain cancers. According to research, smokers who take a beta carotene vitamin A supplement, the instance of lung cancer significantly increases.
Fun-fact, the pigment in the different colored fruits and vegetables because it’s the pigment of the different fruits and vegetables that actually provide a lot of additional nutrients that you would never find in supplements.
Optimizing your taste palate during cancer treatment
Taste disturbances are quite common for people going through cancer, and it very much depends on the type of treatment you’ve had. Taste disturbances occur in about 50% of people and can range from food tasting metallic to it tasting really bland. So, people lose interest in eating. When we don’t enjoy the food, we’re less likely to want to eat, which means we’re not getting the nutrients we need to strengthen us throughout and after cancer. So how can you optimize your taste palate and enjoy your food with cancer during the holiday season?
Spice it up – try eating stronger foods
Some people find it helpful to up go up a curry notch in their food when they experience cancer because they start enjoying really strong flavors, spices, and lots of garlic. These flavors can help food taste more if you’re struggling to taste anything.
Go over the top with the flavoring, adding things like lemon juice, spices. Not sure where to start? Here are some recipes from WCRF that have been created with Ryan Riley, chef and founder of Life Kitchen and specifically adapted for when you’re experiencing cancer. The recipes are designed to enhance the flavor of the dishes so that your food tastes good during your cancer. And yes, and all of the dishes are nutritionally complete.
Here are a few more healthy holiday recipes, especially if you have mesothelioma.
Try new foods that you thought you didn’t like or that you’ve never tried before
Perhaps the most important thing when discovering how to enjoy food while experiencing cancer is to be curious about what it is you like and don’t like, and being open to those changing. This is because taste changes can be transient, and sometimes more permanent. Look at things in a curious fashion, try things that you might not normally eat or know you haven’t enjoyed – do you like it now?
A tip is that if you really enjoyed a meal before cancer and then you eat it and don’t enjoy it, try not to eat it again so that you can keep the good experience of the food. Come back to it at some point after you’ve noticed a change in taste again and see if it’s changed.
Another thing to keep in mind is that your cravings after specific tastes may change as well. For example, you may favor sweet things all the time. That’s okay, these diet changes are short term just to get you through and make sure you’re meeting your nutritional needs. Being able to be flexible and give yourself permission to eat sweet things might be what you need. Don’t feel the pressure of following a strict diet based on everything that you should be eating but are struggling with. Many people feel nauseous or sick during cancer, and it’s completely normal to not want to eat as many fruits and vegetables as you might have normally wanted to. So, showing yourself some grace is sometimes the best thing you can do to help yourself.
It’s important to note that none of the aforementioned tips on food and cancer are sure-fire ways to prevent cancer or cure it, nor will it guarantee enjoying your food again. But we hope these tips ease the process and make sure you get the energy and joy that food can bring to fuel you during cancer and keep you going through celebrations.
Want to learn more about food and cancer? Listen to this podcast with Dr. David Heber or watch our recorded live event with World Cancer Research Fund here.
The information shared does not constitute a medical consultation and is not intended to replace professional medical advice, diagnosis, or treatment. Consult with your doctor or other qualified health providers for questions regarding a medical condition, especially during the active period of Corona / Covid19. Please do not disregard professional health provider advice or delay in seeking it because of something you have read here. In the event of a medical emergency, call a doctor, 112 or 911 immediately.


Designing for thought leadership
What they needed
Every two years, Meat & Livestock Australia (MLA) develops thought-leadership pieces to market the red-meat industry. We worked with them on the Connected Cooking publication, which examined the different factors that influence what Australians decide to cook for dinner each night.
What we did
Identity, art direction, publication, digital design
How we did it
We developed a mark to represent the study, pulling visual cues from recipe books and our foodie culture to create a must-read publication.
Connected Cooking was shared with chefs, restaurateurs and the wider food industry to inform the way they market their products and services. The creative helped reinforce MLA’s position as a leader in research and reporting.


Shop By OccasionRosh Hashanah and other High Holiday (Yom Kippur, Sukkot, and Simchat Torah) GiftsShabbat TreatsBar / Bat MitzvahEngagement / Wedding / Anniversary GiftsBaby and Kids GiftsBirthday GiftsGifts for Special OccasionsItems for Gift Year 5779 - 2018 / 2019
Shop By CategoryIndividual Rosh Hashanah itemsBaskets and platters for Rosh HashanahNew itemsPareve Candy by the PoundDried Fruits and NutsJelly Belly Brand ProductsGourmet Chocolate and Candy Platters and TubsGourmet Chocolate and Candy in Attractive TinsCeramic presentationsToppings - Great for BakingBy the Case (Kosher packaged for retail or bulk gifting)Chocolate Pretzels Bulk Candy in Manufacturer Sealed PackagesMilk Chocolate SelectionsBulk Chocolate and Nuts in a CylinderCorporate GiftsFortune CookiesCandy Novelties (Kosher)Customized Mementoes and Favors
SimchaSweets.com offers Kosher certified gourmet confectioneries and chocolates to consumers in the United States. We have a kosher way to celebrate every date on the calendar - whether it is a holiday or a special personal occasion. Through our relationship with manufacturers, we are also able to offer special order items that may be customized and personalized for your event. Kosher corporate gifts are another specialty that we affordably offer.
Our candy, sweets, chocolate, and novelty products may be purchased by the pound in beautifully presentable gift packages or may be part of gorgeous and mouth watering strictly kosher gift baskets and gift platters. Check out our yummy and fresh stock! We have something for every taste and in every price range.
Our shoppers are looking for that something special gift for a Jewish event or celebration or simply appreciate the the high production quality and taste that kosher products have.
We also offer year round and special holiday gifts that are available only to be delivered in Israel.


I don't know about you, but my summers tend to be crazy busy. Between running, yard work, get-togethers with friends, and spending time on the water, we hardly have the time or energy to cook. And really, how many nights in a row can I get away with big salads for dinner before my husband starts trying to add bits of tofu-dogs as a salad topping?
These jerk veggie burgers are a great way to spice up your middle-of-the-work-week dinner. The beautiful thing about them is that I am giving you the green light to use whatever veggie burger patty you want because who the hell has time to make their own veggie burger patty in the summer?!?! Make the jerk seasoning mix and slice up your pineapple ahead of time and this dinner will be ready in 15 minutes.
The other thing I want to encourage you to do is to keep it simple. Look at many foodie blog burger recipes and they show beautiful burgers, stacked a mile high with toppings and sauces. They look so delicious and probably truly are. However, they also tend to be too over the top for my taste buds. I like to be able to taste the elements of the ingredients. These mile-high burgers also tend to be extremely unhealthy. Yeah, you know what I am talking about. Vegan mayonnaise is not good for you. Vegan cheese slices are not good for you. Gluten-free buns are not good for you. Do I eat these things sometimes? Yes, but I don't usually and that is key to living a healthy lifestyle.
On to the recipe! Like I mentioned earlier, you can make the actual jerk seasoning mix ahead of time. And if you aren't like me with a hundred bottles of spices on hand, then you can buy pre-made jerk seasoning mixture at most spice shops. Try to stay away from the normal grocery store variety of these pre-made mixtures as they tend to have way too much salt and contain preservatives. Make your own and put it in a old (empty, clean, and dried) spice jar and have it on hand for the future.
Make a quick marinade with 2 tsp. of your newly made jerk seasoning, lime juice, olive oil, apple cider vinegar and water. Set aside.
Next step is to get your pineapple peeled. Don't be afraid of this beauty. Sure you can buy rings of pineapple already peeled and cut in most grocery stores. But a few rings will cost you just as much as a whole pineapple will. I like to chop mine up and freeze the rest to use in smoothies. Go easy on pineapples though as they are high in sugar. To peel a pineapple, cut off the crown and bottom and then carefully cut off the outer skin. Lay the naked pineapple on its side and cut into 1/4 to 1/2 inch rings. Then, with each ring laying flat on your cutting board, take just the tip of your knife and cut out the core. Yes, you can absolutely buy a tool that cuts the entire core out in one fell swoop. But kitchen drawer space is sacred in my house and I don't eat enough pineapple a year to justify the purchase.
Now get your grill started! Heat it to a medium heat and once it is hot, add your favorite veggie burger and the pineapple rings to the grill. Immediately brush a coat of the jerk marinade on the burgers and pineapple rings.
Grill for 4-5 minutes and then flip everything over and add a coating of the jerk marinade to this side of the burgers and pineapple as well.
After another 4-5 minutes, flip one last time and add another coating of your marinade. Grill this last time for just a few minutes and if you are using burger buns, add them to the grill at this point too if you want to get a little toast on them.
Remove from the grill. If you are going to use romaine or boston bib lettuce as your "bun" like I do, then let the burgers cool for a few minutes so that you don't allow the heat from the burger to wilt your greens. Take this time to slice up an avocado or to get any sides prepared that you plan on having with your burger.
To finish it, lay a burger on one end of a large romaine or boston bib lettuce leaf and top it with a grilled pineapple ring, a few slices of fresh avocado, and a little drizzle of any jerk marinade you have left over. Fold the other half of the lettuce over or use a second piece of lettuce to the top to create your guilt-free bun. Dinner is served!
We are talking taste-bud explosion here. A bit of heat from the seasoning, mixed with the sweetness from the pineapple and creaminess of the avocado make for the perfect mid-week burger. A side salad (my asian slaw) or piece of fresh corn on the cob would be the perfect accompaniment. Easy, healthy, and delicious.
Time: 40 minutes
1 tsp. onion powder
1 tsp. cumin powder
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/2 tsp. ground ancho chile powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. paprika
1/4 tsp. hot red pepper flakes
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. jerk seasoning
Juice from 1/2 a lime
1 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. water
4 of your favorite brand GF/Vegan burger patties
4 slices of fresh pineapple
1 sliced avocado
4 large romaine lettuce leaves or burger buns
In a small bowl, combine all the seasonings to make your jerk mix. You will only need 2 tsp. for this recipe, so store remaining in a small jar to use in other recipes.
In another small bowl, combine 2 tsp. jerk seasoning, the juice from half a lime (or a full lime if it doesn’t produce much juice), olive oil, apple cider vinegar, and water and whisk to combine.
To cut your pineapple, chop off the top crown and the bottom. Carefully cut off the outer skin to peel it. Setting it on a side, cut 4 slices about 1/4 to 1/2 an inch wide. Take the tip of your knife and with each slice laying flat on the cutting board, cut out the inner core.
Preheat your grill to a medium heat. Once hot, place your burgers and pineapple slices on the grill. Take a brush and slather the burgers and pineapple with your jerk marinade. After about 4-5 minutes, flip the burgers and pineapple rings and brush the jerk marinade on this side. Cook another 4-5 minutes and flip one more time. Brush each with your marinade again and cook an additional 2-3 minutes, adding the burger buns to the grill for these last few minutes if you are choosing to eat these with buns. Remove from the grill.
To create your masterpiece, let your burgers cool for a few minutes if you are using large romaine lettuce leaves for your “bun” so you don’t wilt them with the heat of the burger. Place your burger on the leaf or on your traditional (or GF) bun, a grilled pineapple slice, a few slices of fresh avocado, and drizzle a little of the remaining marinate for a last minute kick.


Welcome to Delight Pizza
We claim that nobody can beat us in the range, quality and taste. It's a real value for money. It is so tempting that even people from far off places stand attracted to enjoy themselves our delicious Pizzas. Please do not depend upon the hearsay and high sounding words of praise, just visit the Delight Pizza and enjoy the food yourself, be delighted and then recommend to others. It will be of immense service to your near and dear ones, for this we will always remain grateful and indebted.
For the first time in New Zealand the Delight Pizza has introduced the delicious and a big exclusive range of Vegetarian Pizzas namely: Veggie Delight, Apricot-Veggie Delight, Veggie-Paneer Delight, Tandoori Paneer Delight, Wedges Veggie Delight, Cheesy- Paneer Delight, Mushroom Delight, Cheesy Delight,Mozella Delight,Mozella Spice and Veggie Gold.
We use pure vegetarian cheese and do take care of the Pure Vegetarians needs with utmost care, fully understanding their sentiments of purity. Separate equipment is used and other precautions are also taken care of meticulously. Even in SIDES Chips and Wedges are fried in Canola Oil, no other Chicken or Meat stuff is fried in that Fryer. That means NO mixing at all.
We do take care of Chicken and meat lovers. There is a good variety to pick and choose from: Tandoori Chicken Delight, Butter Chicken Delight, Indian Chicken Delight, BBQ Chicken Delight, Apricot Chicken Delight, Garlic Chicken Delight, Pesto Chicken Delight and Cranberry Chicken Delight etc.
We do take care of meat lovers. There is a good variety of various meat preparations such as: Meat Delight, Supremo Delight, Bacon Chicken Delight, Pepperoni Delight,Bacon Tomato with BBQ swirl and the popular Hawaiian. Seafood Ones: There is a special Prawn Delight with sweet chilly.
Our Garlic Bread is delicious and a beauty in itself. There is no butter, just garlic, cheese and herbs. It is more like a cheesy pizza garlic bread, it is different in shape and taste, will definitely stimulate your taste buds. We make our own fresh dough everyday and use special pizza sauce and cheese. Delight Pizza is committed to provide you- the best quality, good variety and a real value for your money. Wishing you always a robust health and Good Luck.
|Sunday||02:00 PM - 09:30 PM|
|Monday||04:00 PM - 09:30 PM|
|Tuesday||01:00 PM - 09:30 PM|
|Wednesday||01:00 PM - 09:30 PM|
|Thursday||01:00 PM - 09:30 PM|
|Friday||01:00 PM - 09:30 PM|
|Saturday||01:00 PM - 09:30 PM|


Support your local suppliers and eat well!
The Hesperia Farmer's Community Market is every Saturday from 10:00 a.m. to 3:00 p.m. (weather permitting).
Hesperia Civic Plaza Park, 15833 Smoke Tree Street
Pick up fresh veggies, fruits, unique foods, arts and crafts, and special deals. Free Admission!
EBT now accepted!
For more information, call 760-713-3860 or email firstname.lastname@example.org.


Eat and Drink in Bonn
The city of Bonn will welcome you with warm decoration and friendly atmosphere. There are many types of restaurants here, which can fulfill every taste or make a person want to try something new. There is the Mediterranean based, focusing on fresh and healthy ingredients, from fruits and vegetables to meat, fish and olive oil. You can also find Indian, Japanese and so much more of the world’s cooking cultures. Of course you can find a lot of restaurants which offer the typical German dishes.
Kaspars restaurant is situated in the centre of Bonn right next to Rheinpromenade. Their chefs, who work with high quality products only, want to cook you not only a delicious meal, but deliver it to you in the most attractive way.
You can find Stradhaus in the old part of Bonn. The most important thing for them is the quality of the food they serve you, so you can enjoy your dish in the perfect atmosphere they offer you.
Our, Michelin-star awarded, fine dining restaurant YUNICO is on the exclusive 5th level of the Kameha Grand Bonn. With a new interior design and the large roof top terrace overlooking the Rhine valley the YUNICO offers an exclusive ambience. With a lot of attention for detail, Yuniko make every meal into a special meal, made by their star chef Christian Sturm-Willms.


Napoleon: So, Conan! We are going to dinner tonight, yes?
Conan: Yeah-yeah, actually, Napoleon, I was thinking we could try this new Italian place that opened down the block.
Napoleon: Ooo... Italian... [winces]
Conan: Well, wait, we don't have to go there. We can go somewhere else. We can get Thai, we can get Chinese, Mexican, any kind of food you want.
Napoleon: You know, I'm not really hungry. [Proceeds to back away] Okay? I'm not really hungry anymore. I'm just going to go home, ok?
Conan: No, come on! Napoleon! Don't...


Where it all Began
At Corner Market, a key part of our commitment to fulfilling lives every day is providing a sense of place in the communities we serve. Corner Market is a locally run gasoline and convenience store chain located in the greater Buffalo region. Being part of the petroleum industry since 1999, Corner Market strives to ensure quality products, customer care and wholesome friendly staff to assist you. Our vision here at Corner Market is to ensure that our customers rely on us for all their gasoline and convenience needs. We have grown to 12 locations throughout the greater buffalo area and love giving back to our community. The Corner Market team is dedicated to friendly customer service, to provide visitors the best experience possible, every single day of the week. We take your opinions into consideration to make your experience even better.
Our stores offer fresh meats, produce, dairy products, freshly baked goods, frozen foods, NY-style Deli, household products, and of-course our HUGE BEER CAVE with a wide selection of Craft Beers and other premium beers.
With our roots planted in NYC, Corner Markets bring your favorite products to your neighborhood. We at Corner Market strive to make every shopping experience a great shopping experience. Our customers have come to expect the best products at the lowest prices in town.
Corner Markets proudly operates over twelve stores throughout Buffalo, Hamburg, Rochester and Derby including stores in West Seneca & Theresa. After so many years, our market’s progress continues to grow every day.
HAVE A SUGGESTION?
Our Vision & Mission
Our vision here at Corner Market is to ensure that our customers rely on us for all their gasoline and convenience needs.
The mission to connect people is what makes this statement so strong. And, that promise has gone beyond the walls of our stores: The team has made strides in the communities where it’s opened stores as well.


As I made this recipe for yet another brunch yesterday, I got to thinking about how I learned to make Rarebit.
Growing up, this was one of my Dad's favourite meals to experiment with. I'm sure he started with a traditional Welsh Rarebit recipe - the one with stout - but he also tried every kind of beer, and milk, light cream, heavy cream, sour cream, buttermilk, yogurt, wine, and even apple juice. The other variant was the type of cheese. He played with mild, medium or old Canadian cheddars, English cheddar, gruyere, Emmental and more. Dad served the rarebit over English muffins, crumpets, toasted rye, sourdough, French and whole wheat bread. He sometime snuck a piece of ham or bacon in there too. He could make this recipe with whatever was in the fridge and pantry.
What Dad taught me was how to adapt the recipe to the circumstances by using my senses - mostly sight, smell, touch and taste - to judge. We never used a recipe. In fact, as I thought about writing this post, I looked up Rarebit recipes for the first time in my life!
Here's how I do it: I use a heavy, but small, saucepan over low heat. I start with about two tablespoons of butter. I say "about" because I'll adapt the quantity of all the other ingredients to suit the amount of butter I start with. I melt the butter until is stops foaming and then I add about the same amount of flour as I had of butter. Stirring constantly, I cook the flour until, as my Dad described it, "it doesn't taste floury anymore." The temperature has to stay low because it is important not to brown the flour. The flour and butter will bubble and should look "lacey" (see photo below left). Then I whisk in garlic powder, mild curry powder, dry mustard, salt (I used Smoked Maldon) and white pepper to taste. (If I'm using beer later, I also add Worcestershire Sauce at this point) (photo below right).
Now for the liquid. I usually use sour cream or yogurt when making this dish for breakfast/brunch. Local Craft Beers are also great to experiment with for lunch or a dinner appetizer. I take the saucepan off the stove and add a little liquid at a time, blending until smooth between each addition. The flour will expand as the liquid is added, so keep stirring! Add liquid until you reach the desired consistency (photo below left). (This recipe works well for cheese sauces for broccoli/cauliflower/pasta too - just make it a little thinner).
Next up is the shredded cheese. We like a combination of medium and old cheddar. I put the saucepan back on medium heat and keep adding cheddar in small batches while stirring (and tasting) until the "cheesiness" level is right (photo above right). I keep stirring until all the cheese is melted. If I got the ratio of butter to flour right at the beginning, the butter won't separate out at this point (photos below).
While stirring in the cheese, I make the toast - this time it's crumpets (photo below left). We like English muffins and sourdough toasted too. Then I gently lap the Rarebit over the crumpet. This quantity makes enough for two for brunch/lunch (photo below right) or four for dinner appetizers.
One last bit of advice from Dad - when serving Rarebit for breakfast or brunch, it goes better with tea than with coffee (but don't ask me why).
Do you have a favourite recipe you learned from your Dad?


In case you’re searching for a humming mixed drink bar to snatch a beverage and socialize with companions, or a delicious nibble to eat in South Wharf, then we suggest you check out Plus 5.
Plus 5 is located at 37 S Wharf Promenade, South Wharf VIC 3006, Australia. It has been a hub to brim with fun and pizzazz. The club offers delectable food choices and diverse selection for drinks. The bar is open for lunch dine in and open til late everyday. It is also known to have an extensive varieties of good wine, artisan cocktails, craft beers and sharing dishes.
Plus 5 can also accommodate your party needs, may it be a private gathering, for business or corporate. To inquire about their various deals, you may contact 03 9682 0091 or email email@example.com.


Acerca de Henny Penny
For more than 35 years, HP Sales Northeast has been a family business with deep roots in the high-end foodservice market. As one of the most successful Henny Penny distributors in the world, we know how to deliver value to every customer through premium and supportive foodservice solutions. Therefore, our core mission is to create remarkable experiences through people, products, and food.
Henny Penny has proudly served the world’s most demanding kitchens for over 60 years. If you’ve ever been to a McDonalds, Maggiano’s, Texas Roadhouse, Chili’s, Wendy’s, Sonic, Friendly’s, Arby’s, Cracker Barrel, or Chick-Fil-A, there’s a good chance you’ve seen us hard at work.
We could tell you that our equipment increases fried food output using 40% less oil at more than 85% energy efficiency…but we’d rather show you in our specialty test kitchen. Allow us to help you choose the best equipment for your business and make you even more money.
We extend our services to the top supermarket and fast food chains, as well as gourmet restaurants, institutional eateries, and any other locations requiring the highest quality and most trusted equipment in the business. We are the exclusive Henny Penny distributor for the Northeast and have two locations – one in Mount Laurel, New Jersey and one in Hopkinton, MA.


As we enter the final four weeks of the Corral Countdown, there’s little holding back with all the stuff I want to share before the release of Boot Hill Bounties on December 1. Today is an example of how several previous Countdown entries had to first be explained before getting to this one.
Previously, we talked about buying food from restaurants, cooking food at camp, growing ingredients on your farm, perks from eating food, taste preferences of different characters and gaining Chef Ranks in cooking. All of these entries are like the ingredients needed to cook this Countdown entry.
The Chuckwagon Chief Cooking Competition takes place at the Traveling Circus. Here the best cocineras in the West put their culinary ingenuity to the test to be worthy of the title ‘Chuckwagon Chief’ and win the coveted ‘Gilded Spoon.’
It works like this, Rosy and friends must compete against various other chefs you will meet at Bronco County. The competition has three random judges and three rounds. Each round Mad Earl McGovern announces a ‘themed ingredient’. Each team cooks three meals for the judges that use this ingredient. The judges decide which meal they liked more and whoever sways the most judges wins the round. After three rounds, the overall winner is determined and that team’s chef walks away with the Chuckwagon Chief title and the Gilded Spoon.
Here is what you should know in order to successfully win the competition:
A Good Arsenal of Recipes – You never know what the themed ingredient will be each round. So it’s best to come to the competition with a variety of recipes so you’ll be prepared for anything.
A High Cooking Rank – The higher Rosy’s cooking rank, the better her food will turn out and the more judges will like it and declare her the winner over the other team’s entry.
Epicurean Knowledge – It’s important to know what taste sensations are found in each dish. Different judges favor different tastes. So a judge who prefers sweet food would be more likely to be swayed by Apple Pie than an Omelet.
Insider Information – Knowing what taste preferences the judges have is also key to victory as it should determine which food you cook for them. You can probably find out with a little espionage!
So what do you really get for winning? Along with the title of Chuckwagon Chief, you get the Gilded Spoon – a valuable treasure! The entire party also gets another slot for Perks so they can now have more Perks (or also Wounds) active at once.
After winning, you can play again against increasingly difficult opponents. All with increasingly higher Chef Ranks. It’ll take all your cooking chops to beat the all!
Tomorrow we’ll talk about another new hat. This time it’s for Rosy!


1970 Grills is a famous Korean restaurant found at the heart of the city. If you are looking for a nice and tasty comfort food, this place is perfect for you.
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Anmyundo Korean Seafood Restaurant is a nice place to visit and if you are now thinking about your next adventure on your food trip then you might as well go and stop by in this place. It is one of the long series of business establishments that can…


Addressing Fast Food Problems
When You’re On A Dialysis Diet
All kidney failure patients must be concerned about diet and addressing fast food problems.
Getting diagnosed with kidney disease can mean a lot of adjustments. This, however, doesn’t mean that you can’t enjoy your life. While you may have diet restrictions, you generally don’t have to skip dining out.
Learn more about a live kidney donation.
Careful planning and good food choices are the two things you’ll need if you want to eat out. Here are a few insights you can use:
- Plan ahead of time.
Knowing which restaurant you’ll be dining in can give you a clear idea of what types of food you’ll be served with. Because of this knowledge, you’ll be able to pick out the best ones that will fit your diet plan.
- Inquire about the ingredients.
Not all restaurants would want to reveal their best kept secret recipes but asking for a food’s main list of ingredients can help you assess if a food item is good for you or not. A renal diet is critical to your survival. Aside from ingredients, you may also need to know how their food is prepared. If they used processed and preserved ingredients, it’s best to find another place.
- Ask for adjustments.
Say for example you’ll be eating out for breakfast. You can ask the restaurant to cut down on sodium and potassium when serving your eggs. If you want to have bacon, you can ask them to serve smaller portions. You can also ask for substitutes, such as replacing cheese and tomatoes with mustard.
If you can’t resist eating hamburgers, it’s best if you can have them prepared with no salt or pickles. You may also need to skip the cheese–for sure on this one! For flavor, you can ask the restaurant to include more lettuce, tomatoes, and mustard instead.
- Know what foods to avoid.
When eating out, it’s essential that you avoid foods that contain high amounts of sodium and potassium. The list includes:
- Creamy sauces
- Deep fried foods
- Salt-cured meat
- Heavy soup
- Soy sauce
- Salad dressings
- All types of salts
Instead of ordering these foods, you should have:
- Grilled foods
- Low-potassium vegetables, such as celery, cauliflower, and cabbage
- Low-potassium fruits, including berries, apples and watermelon
- Carry your phosphate binders with you.
Because there’s no definite way you can measure the amount of phosphate in foods served in restaurants and fast foods, make sure that you take your phosphate binders as prescribed by your doctor. They can help you limit the amount of phosphorous you get from the food you eat from entering your system. You can keep them in your purse, your wallet or in your car so you can easily access them before heading out to a restaurant.
Staying alive is all about a sound renal diet. Learn more about addressing fast food problems.


Information on different major crops grown in the first season of 2018 at parish level was collected. During analysis crops were grouped into Food crops, Cash crops, Vegetables, Fruits and Bananas. Food crops were further grouped into Root crops (Cassava, Sweet potatoes, Irish potatoes); Pulses (Beans, Cow peas); Cereals (Maize); and Oil crops (Groundnuts), while cash crops included Coffee and Tea. Vegetables included cabbage, eggplants, garlic, greens, onions and tomatoes.
Banana is the major crop grown by parishes in the district at 27 percent while less than one percent (0.4 percent) of the parishes in the district were involved in the growing of Groundnuts and Gallic. At sub county level, all sub counties were involved in banana growing except Kabende S/C. Beans were majorly grown by parishes in Bukuuku S/C, Kichwamba S/C, Karago T/C, Kasenda S/C and Western division. Results further show that maize was mostly grown by parishes in Bukuuku S/C, Ruteete S/C, Kabende S/C and Kasenda S/C.
Crop pests and diseases
Most parishes in Kabarole district were affected by Banana Bacterial wilt at 38 percent followed by Army worm at nine percent and Blight at eight percent.
Within Fort portal municipality, 50 percent of the parishes in Eastern and Southern Division were affected by Banana Bacterial wilt, maize weevil and sigatoka.
Within Burahya county, All parishes in Bukuuku S/C, Karago T/C and Kiko T/C were affected by Banana Bacterial Wilt. Blight majorly affected parishes in Ruteete S/C at 33 percent.


We are pleased to offer an exciting MARDI GRAS MONTE CARLO NIGHT!! New Orleans flare Hors D’oeuvres will be served from 7 PM – 9:30 PM, and will include red beans & rice with andouille sausage, jambalaya, shrimp & sausage gumbo, shrimp & sausage kabobs, remoulade crab dip, bread pudding with bourbon sauce & powder sugar beignets!
50/50 Drawing tickets will be sold throughout the night, with the winner receiving 50% and Friends of Sycamore receiving the other 50%.
100% of the proceeds from the 50/50 drawing and 100% of the house take of gambled money from this event will go to the “Friends of Sycamore”!
Please show support for your Club by attending this exciting event!


Japanese Cuisine Chef
We met Japanese Cuisine chef Mr. Kunihiko Oshikawa at San Francisco in 2018. His wife and he came to our sister's house bringing many best ingredients and plates and started cooking. He cooked so many wonderful and beautiful Japanese dishes. They are the best ones which I have never tasted before. He is always happy to cook and serve for as many guests as hosts want to invite.
Chef Mr. Kunihiko Oshikawa
He joined the famous Japanese restaurant "Kyoya" in Hawaii in the 70's. During his 20 years, he has worked as a chef for in-flight meals of Japan Airlines (JAL). In the autumn of 1975, His boss and he were in charge of in-flight meals for Majesties the Emperor Showa.
He and his wife, Emiko have lived in San Francisco for 30 years and they returned to Hawaii and enjoy playing golf.


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New! Free Haiku Deck for PowerPoint Add-In
Published on Nov 18, 2015
MORE DECKS TO EXPLORE
ROBERT'S HOME EC PRESENTATION
Categorized by color.
Eat from each category weekly.
Should make up half your plate along with fruits.
Need at least 2 1/2 cups daily.
Keep veggies away from raw meat, poultry, ect.
Vegetables contain many good nutrients, from fat-soluble A, D, K, and E to water-soluble C and B variants.
Should be grouped with veggies to make 1/2 your plate.
Eat at least 2 cups daily.
They contain many of the same nutrients as vegetables.
Whole fruits should be eaten more than fruit juice, because of the high fiber.
Keep fruits from raw meat, poultry, seafood, ect.
Includes wheat, rice, corn, oats, ect.
Divided into two groups, whole grains and refined grains.
At least half your grains should be whole grains.
You should eat 6 ounces daily.
Grains should make up the second half of your plate, along with protein
Proteins have two distinct classes, incomplete & complete.
Many good protein sources are plant based.
Many grain and dairy products are high in protein, making this group larger than it seems.
Seafood is very important, and thus should be eaten in place of normal protein once a week.
Do not wash or rinse meat or poultry.
Exercise is very important, with the minimum amount of physical activity being thirty minutes of moderate activity(running, walking, hiking, ect.), and 15 minutes of vigorous activity(heavy yard work, competitive sports, aerobics, ect.).
Not technically part of the "plate", but very important.
Includes milk, cheese, yogurt, ice cream.
Dairy products are high in calcium, important for strong bones.
3 cups should be eaten daily.
Always refrigerate dairy products.
OILS AND FATS
Oils are not a food group, but they do contain essential nutrients.
This group includes vegetable oils, olive oils, fish oils, ect.
Some fats are butter, stick margarine, shortening, lard ect.
Unsaturated fats are the best kind of fats.
Avoid saturated fats and trans fats.


Welcome to the site of Manor Delicatessen, home of fine foods.
The ingredients of our homemade salads and foods are pure.
We use no artificial preservatives of any kind.
Manor Delicatessen has been a Woodhaven staple for over 75 years.
Owner Mark Gallagher holds up the highest standards in preparing and serving
only the highest quality deli fare. You will never be disappointed
in the varied hot and cold selections offered at Manor Delicatessen.
Manor Deli has been noted throughout the area for it's quality and cleanliness.
This fine tradition has been honored for decades and continues to this day.
The picture above was not "staged." This is how our establishment looks every day of the week!
Our delicacies are held to an even higher standard! Come in and see for yourself.
To enjoy a sit-down meal, visit Manor Delicatessen's sister shop, Manor Oktoberfest,
conveniently located in Glendale's The Shops at Atlas Park.


Making Food Production At Canteens, Companies, Religious Events and More Easy By Offering Advanced Food Processing Machines.
Most Popular Products
Commercial food business owners know the value of advanced technology in food processing machines. For establishments indulged in producing food in a huge quantity, we, D. K. MACHINERY, bring forth high technology Stainless Steel Automatic Chapati Making Machine, Khakhra Dough Making Machine, Automatic Chapati Maker, Chapati Maker, Single Phase Chapati Pressing Machine, Dough Ball making Machine and numerous other machines as a manufacturer. All over the nation, D. K. brand of food processing machines is admired for smooth functionality, longer service life, user-friendliness, advanced operations and performance-oriented working. Owing to these characteristics, we largely receive orders from small and large sized food producing units, restaurants, hotels, temples and event handling companies.
Our First Priority- Customers
We believe in keeping customers happy which is why we design and develop standard configurations of food processing machines. Our machines are meant to ease dough making, chapati production and other works. We have electric, fully automatic and semi-automatic commercial equipment, made of premium grade stainless steel and other raw materials. We offer great options to help customers choose required specifics of machine. Also, all our machines are priced reasonably to support buyers make easy investment.
Benefits of Food Processing Machines
Food preparation for a large number of people seems hectic and tiresome when done manually. To reduce the problem that comes with manual production of food, D. K. MACHINERY started developing modern food processing machines, which serve the following benefits:
- These machines work efficiently, without consuming much energy and resources.
- Using Stainless Steel Automatic Chapati Making Machine, Single Phase Chapati Pressing Machine, Khakhra Dough Making Machine, and other machines, brings reduction in wastage of ingredients. Our offered machines require little maintenance in terms of regular cleaning for working perfectly for years.
Our company possesses large and spacious unit of production for hassle-freely designing and developing a variety of machines. We have special designing, R&D, quality control and other departments equipped with the best technology machines, all of which help us in maintaining a great portfolio of machines.
D. K. MACHINERY has been growing with constant support of designers, engineers, quality controllers, packers and other professionals, who have good knowledge of performing well in the industry. These professionals are given regular training so that their areas of specialization are improved in the best manner.


The best of the best mangalorean "delite-ful" food ever tasted.
The best and most authentic Mangalorean and Goan cuisine one could possibly look forward to. After eating Konkan Delite food, my husband does not bother me to cook at home any longer
Catering is excellent and well taken care of. Have attended a number of large events where they have done the catering, and have always found the food to be excellent. As well, very pleasant people to deal with.
Konkan Delite caters to a cross section of communities. I have had the pleasure of savoring their food on several occassions. His dishes for pure Mangalorean, Indian in general and even western delicacies are excellent. Easy people to deal with, economical and par excellent
This place serves up the absolute most delicious butter chicken EVER!!! I've eaten many butter chicken dishes in many places but I always come back here because it is unbelieveable and I highly doubt that I will ever have better butter chicken anywhere else! You WON'T be disappointed.
VERY VERY BAD CUSTOMER SERVICE, FOOD IS GOOD THOUGH , I called to order food for 30 people and was brushed you off saying it is a small order and that they were very busy. WILL NEVER ORDER HERE AGAIN


(970) 586-6962 | 1690 Big Thompson Ave, Estes Park
Come enjoy our favorite fresh foods: Steaks, Seafood, Salads, Wild Game, Pastas and a special kids menu. We have a very rustic relaxed setting with great views of the Rocky Mountains and Lake Estes. Enjoy yourself with a cocktail on our outdoor patio. We are for all ages and groups at a very reasonable price, and with great service and quality.
Moon Kats Restaurant
(303) 437-9514 | 205 Park Lane, Estes Park
Come to Estes Park and enjoy many varieties of Tea and Chai served at your table, take it to go or grab a box of fine tea for the home or as a gift. We also serve High & Afternoon Tea.
Our pastries are fresh & unique, the coffee rich & robust& we offer superb sandwiches and salads. Vegetarian and gluten-free options available with advance request. Free WI-FI is also available.
(970) 577-1220 | 552 W Elkhorn Ave, Estes Park
A distinctive organic roastery, Kind Coffee has been hand-crafting coffee roasts since 1998. We are committed to making a positive impact on both our local community and the environment.
Poppys Pizza and Grill
970-586-8282 | 342 E. Elkhorn Avenue Estes Park
Soups, Salads, Sandwiches, and oh…the pizza
970-586-3330 | 338 E. Elhorn Ave.
Welcome! Mama Rose’s is open daily from 4pm. We seat until 8 in the winter months, and until 9pm in the summer. Our seasonal patio on the Big Thompson River is available, weather permitting, from late spring through early fall. Reservations are welcome.
Nicky’s Steakhouse on the River
970-586-5376 | 1350 Fall River Road, Estes Park
Serving America’s Favorite Food in Estes Park for 43 years. We age and cut our own meats with over 850 square feet of walk-in refrigeration. Ideal for couples, families, conferences and reunions.
Coffee On the Rocks
(970) 586-5181 | 510 Moraine Avenue, Estes Park
You can see beautiful views of the mountains as you enjoy our organic free trade coffee, tea, juice or soda. Try our famous grilled panini sandwiches, salads, burritos or soup du jour outside at our picnic tables. Outdoor seating surrounds our pond, or we have plenty of indoor seating if you prefer to have your breakfast, lunch or dinner inside. With the Big Thompson river flowing by you might see the local wildlife stopping here to get refreshments too.
970-586-6624 | 457 E Wonderview Ave, Estes Park
Welcome to Mountain Home Café website. While you visit Estes Park I hope you find the time to visit us for Breakfast and Lunch. Mountain Home Café has been here for years and has changed ownership about 5 years ago and we hope you like the changes to the restaurant. We are a family owned and operated restaurant and a local favorite here in Estes Park. We welcome all visitors and hope to see you soon!
Lonigans Nightclub & Grill
(970) 586-4346 | (970) 586-2994 | 110 W Elkhorn Ave, Estes Park, CO
Lonigans is Estes Park’s premier location for live music, entertainment, fun, food, and spirits. Come visit us!