I would definitely double it. All Recipes, First Course Recipes, Italian Pasta Recipes, Pasta e Fagioli Recipes, Pancetta Recipes, Father's Day Recipes, Easy Pasta Recipes. There are countless recipes but this one, given to me by my dear friend Tracy Santoro and adapted … 4 sprigs fresh thyme. Das perfekte Pasta e fagioli - Nudeln mit Bohnen-Rezept mit einfacher Schritt-für-Schritt-Anleitung: Die Bohnen abwiegen und über Nacht in kaltes Wasser… Super easy super yummy. I make a more tasty and complex pasta fagioli but this one was pretty good for the time it took. Preparation and cooking time. Szef kuchni Rubio podróżuje po Włoszech w poszukiwaniu nowych, legendarnych restauracji dla kierowców ciężarówek. Pasta e Fagioli 05.04.2007. Add … Pasta Fagioli, also known as Pasta fasul in the United States, means “pasta and beans” in Italian. SO GOOD!! What is Pasta e Fagioli? I also forgot the final step of blending half the mixture. Pasta e fagioli 08.10.2008. Serves 6 - 8. 2 cups canned white kidney beans (or any other white bean) 96 ounces (or 3 quarts) beef broth (3 boxes) 1 tablespoon dried … Pasta Fagioli It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e … Yield: serves 4. MIne uses ground beef. It’s a traditional soup that’s made with inexpensive ingredients and started as peasant food because of the frugality of the ingredients. Time: 40 minutes Ingredients. I use Italian seasoned diced tomatoes and add only half a tsp of Italian seasoning. Pour the pureed mixture into the skillet. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. Add the pasta and beans and cook for 5 minutes. This recipe uses fresh ingredients and is a copycat recipe of the fan-favorite Olive Garden’s Pasta e Fagioli. I made it work. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Info. Die besten Pasta E Fagioli Rezepte - 7 Pasta E Fagioli Rezepte und viele weitere beliebte Kochrezepte finden Sie bei kochbar.de Instant Pot Pasta e Fagioli Soup also happens to be a good, filling recipe to make if you are following the WW program! 28 ounces canned diced tomatoes. Freeze the soup: If you want to freeze the Pasta Fagioli soup do skip the pasta and add some cooked pasta while re-heating the soup. Pasta e Fagioli White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth Chicken & Gnocchi Pasta e Fagioli consistency: You can control the consistency of the soup by slightly increasing of decreasing the amount of stock. Yum! Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly. Pair it with Soft Dinner … Pasta e fagioli, or pasta and beans, is a classic dish found in most Italian households. A good recipe for using up left over veggies. Get Pasta e Fagioli Recipe from Food Network. The soup can also be frozen, either in a large batch or in individual portions, for up to 3 months. Definitely a simple, rustic, comfort food." This recipe uses fresh ingredients and is a copycat recipe of the fan-favorite Olive Garden’s Pasta e Fagioli. Dokładnie w momencie, kiedy pracownicy myślą, że nikt nie patrzy, Willie Degal sprawdza co dokładnie robią. Today Pasta e Fagioli can be widely found even in restaurants, although it may be pronounced pasta fazool in the United States. It’s a hearty soup made with vegetables, beans, and of course, pasta! Pasta E Fagioli Ingredients How to Prepare 1 lb Cannellini Beans (diced)White Wine ¼ cup Parsley (chopped – fresh) 4 cloves Garlic (diced) Vito & Joe’s Extra Virgin Olive Oil6 cups Chicken Stock1 lb Ditalini ½ cup Breadcrumbs ½ cup Yellow Onion (large - diced)½ lb Pancetta 1 cup Tomatoes (pureed – fresh)Salt (to taste) Fresh Ground Black Pepper (to taste) 6 cups… Perfect pasta e fagioli. Andrew Scrivani for The New York Times This is a classic Italian bean and pasta soup. Czas na zupełnie nowe zawody świąteczne wypełnione mnóstwem świątecznych radości! It was SO good we made it again a day later. This post may contain affiliate links. Prezent świąteczny dla Ciebie od Rachael Ray, to uroczysty posiłek dla tłumu, w którym wszystko oprócz stresu... na stole w niecałą godzinę! Directions. Amount is based on available nutrient data. Über die genaue Herkunft des Gerichts wird gestritten, quasi jede Region in Italien beansprucht es für sich. Appetit bekommen auf diesen italienischen Klassiker? Usually, many different kinds of pasta are cooked with beans so that no pasta is wasted as we used to do in the peasant world. Pasta e fagioli, or pasta and beans, is a classic dish found in most Italian households. Count 5 points (for two cups) if you’re following the purple or blue … I didn't have everything so here is how I customized it. Stir in pasta and beans until heated through. Czas na zasadzkę na restaurację. I didn't have rosemary but had all the others. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Make this vegan soup in the slow cooker for a super-easy, healthy supper. How to Make Pasta e Fagioli. Jeden zostaje wybrany do rywalizacji z Bobbym na jego własnej arenie i rzucenia mu wyzwania daniem z niespodzianką. Join Carla in the Test Kitchen as she make pasta e fagioli! Family all enjoyed this recipe. I added 1 1/2 c water since the tomato sauce was too thick for a soup. Pasta e fagioli is an Italian dish that translates to “pasta and beans”. Hähnchen-Cassoulet mit Schweinefleisch und weißen Bohnen 28.01.2016 - 18:26 Uhr. Thank you. This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans. I like to serve it with a little bit of fresh grated Parmesan along with Triple Cheese Garlic Bread or Bacon Jalapeno Cheddar Beer Bread . No alterations needed. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Ground beef. Like many of the dishes that are now popular around the world, this was once a peasant dish in Italy. Pasta e Fagioli consistency: You can control the consistency of the soup by slightly increasing of decreasing the amount of stock. Think of Pasta e Fagioli as an Italian spin on chili! One online reviewer says, "This recipe is delicious! 1 bay leaf. Pasta e fagioli is an Italian dish that translates to “pasta and beans”. Cook until tender. Serve immediately. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Attenzione! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I used shell noodles and I microwaved them to save some time which worked fine. My Olive Garden Pasta Fagioli … Heat a deep pot over medium high heat and add oil and pancetta. I didn't have any problem with the way this tasted. Not even close to Olive Garden's Pasta E Fagoli. PASTA E FAGIOLI. Autorka książek kucharskich, blogerka kulinarna Molly Yeh prowadzi życie na wsi na pograniczu Minnesoty i Północnej Dakoty. Pasta fagioli is commonly made using cannellini beans or borlotti beans and some type of small pasta … pasta e fagioli. Very easy to throw together too. 2 cups chopped carrots. 5. I like to serve it with a little bit of fresh … overall pretty tasty and really easy to make! Cook the celery, carrots, onion and garlic until they're tender. Pasta e Fagioli, a classic Italian recipe for Pasta and Beans (sometimes called pasta fazool), is a cheap, easy, and deliciously comforting recipe the whole family will love! Part of what makes our Pasta e Fagioli so hearty is the addition of sausage. I doubled the recipe since there five of us and we like to have leftovers for lunch the next day. O mięsie – niebanalnie i do rzeczy. I gave this 5 stars only because this recipe is easy to customize based on what you already have. Introduction. It’s vegan, too, as long as you don’t top it … It's totally optional, though! Reviews. This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. SO GOOD!! Pasta e fagioli, is an Italian bean soup that was traditionally considered a peasant dish due to its humble list of ingredients—cannelloni beans, Italian soffritto, stewed tomatoes, short pasta, olive oil, and garlic. Cook over medium heat until the mixture is hot. Allrecipes is part of the Meredith Food Group. I too made adjustments based on what I had in my kitchen: Rotel canned tomatoes no carrots (didn't realize I was out of them!!) Pasta e fagioli is served all throughout Europe and in … The soup, once cooled, can be stored in the fridge, covered, for up to 3 days. Słodka ambrozja, pikantne ostrygi i aromatyczny cynamon to powszechnie znane afrodyzjaki. Już po raz trzeci gwiazdy łączą siły, żeby pokazać swój sprawdzony „Patent na święta”! Deselect All. Variations of Pasta Fagioli It’s also a … Between the beef and V-8 juice instead of broth, they are very similar. EASY RECIPE TO FOLLOW AND COMES OUT VERY TASTY. You saved Pasta e Fagioli to your. I also wish I only put in 1c pasta. It is perfect bowl for chillier, more Autumnal weather. This traditional pasta e fagioli recipe (commonly referred to as pasta fazool) was passed down from a native Italian. Thanks Campbell's. This is used for sauteing the veggies so you won’t need much. Add in tomato sauce, canned tomatoes and beef. An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less. If you want it to have more of a stew-like consistency, you can add extra stewed tomatoes, tomato paste, or spaghetti sauce. W każdym odcinku trzy osoby przygotowują potrawy, które mają podbić serce singielki lub singla. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. This hearty vegetarian stew is full of irresistible fresh flavor. Drizzle generously extra virgin olive oil into a medium-sized saucepan. 3 Tbsp. The Pasta e Fagioli name comes from the Venetian dialect, whereas in the US, it’s commonly referred … Zastanawialiście się kiedyś, jak powstają wasze ulubione słodycze czy napoje? by PanNan (94) Olive Garden Pasta E Fagioli. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is … Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 … I also used a big can of cannelli beans. While minestrone, another hearty soup with Italian roots, is typically packed with additional ingredients like Italian sausage, or veggies like zucchini, pasta e fagioli is a little more minimalist. „Sztuka mięsa” to autorski program kulinarny, gdzie w rolach głównych zobaczymy wołowinę, wieprzowinę czy drób. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This soup tastes restaurant quality and has the perfect flavor! Czy powiedzenie „przez żołądek do serca” jest prawdziwe? Heat to a boil. Helpful (19) VickyP Rating: 2 stars 10/27/2008. Freeze the soup: If you want to freeze the Pasta Fagioli soup do skip the pasta and add some cooked pasta while re-heating the soup. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. I come from an Italian family and we LOVE this recipe! Bring soup to a rapid boil and add pasta. Pasta e fagioli or “pasta and beans” is a traditional Italian soup recipe that’s said to have originally been a peasant’s dish, just like pizza. Pasta e Fagioli is a soup with beans and pasta, however the star of the dish is the beans. 1 large sprig fresh rosemary. Casey Webb rzuca wyzwanie trzem zespołom cukierników bożonarodzeniowych, by stworzyły fantastyczne świąteczne słodkości, które oddają magię i radość świąt. I did really like how many fresh vegetables were in it to. What Does Pasta e Fagioli Mean? by Big Sis (37) Vegetarian Pasta e Fagioli (Pasta and Beans) by Kozmic Blues (28) View All Recipes I Want to Discover. Doubled the recipe.


I found this recipe in our HOA newsletter a while ago and just got around to trying it out. They were so easy to make and taste amazing. This is a great snack that satisfies your sweet tooth without having to pack on the calories and sugar, not to mention they offer a great boost of energy!
1 cup dry old-fashioned oats
2/3 cup toasted coconut flakes
1/2 cup peanut butter or almond butter
1/2 cup ground flax seed
1/2 cup semisweet chocolate chips
1/3 cup honey
1 tablespoon chai seeds
1 teaspoon vanilla extract
(this makes about 12 energy bites)
*shop for your ingredients online using the links below.
- Stir all ingredients together in a medium bowl until thoroughly mixed.
- Cover and chill in the refrigerator for approx. half an hour.
- Once chilled, roll the mixture into about a dozen balls.
- Enjoy!*Store your No Bake Energy Bites in an airtight container and keep refrigerated for up to one week.
Shop for the ingredients for this recipe online:


Freshly Battered Haddock
Large beer-battered haddock fillet with hand-cut chips, mushy peas and tartare sauce.
Homemade Steak & Ale Pie
Traditional shortcrust steak and ale pie with hand-cut chips and mushy peas, with a rich meaty gravy.
Chicken, chorizo, Piquillo peppers and olives in a creamy garlic sauce with pappardelle pasta, finished with fresh Parmesan cheese.
Sea Bass Risotto
Crisp sea bass fillets served on a king prawn, scallop and dill risotto with a garlic ciabatta.
Lemon & Garlic Salmon
Pan-fried salmon served over a sauté of potatoes, asparagus and cherry tomatoes, with king prawns and a lemon, garlic and caper butter.
Oven-baked hake loin with creamed potatoes, a rich Mornay sauce and a Parmesan crumb. Served with grilled asparagus.
Mushroom & Tarragon Risotto
Sliced portobello mushrooms with fresh tarragon, risotto rice, garlic, cream and Parmesan. Served with a garlic ciabatta.
Spicy Mixed Meat Penne
Sliced chicken, smoked bacon and sausage with a spicy ragu, penne pasta and Parmesan cheese. With a garlic ciabatta.


Pancake Breakfast Fundraiser
Join us March 17th, 2019 from 10-2 p.m. at the Southern Crescent! Price includes all-you-can eat pancakes, 1 side (bacon, sausage or fruit salad) and 1 drink (orange juice, apple juice or coffee). There will be a cash bar on site! Get your advanced tickets here!
**Tickets purchased online can be picked up at event; please save purchase email on your phone**


The common name for E133 is brilliant blue FCF.
E160c is a food additive approved by the European Union (EU). Thirteen food experts from universities, research institutes, the government, food industry organisations.
EFSA Journal 2010; 8(9):1679.
The objective was to study the opinion of food experts about the causes and ways to reduce consumer distrust about E-numbers. The. There are a.
E numbers Additives; E100: Curcumin: E101 (i) Riboflavin (ii) Riboflavin-5'.
It is used as a natural colouring agent in food and drink products. The E numbers are shorthand for additive names and are derived from the international numbering developed for the European Union. The.
Article 13. E104 is highly water soluble.
It consists of 64 e-numbers, marked with red and orange color; red additives are almost always or always derivated from animal sources, while additives marked with orange color could be derivated from animal products.
Provisions are searchable. Nov 19, 2015 · The “E numbers” in the ingredients list of your packaged foods replace the chemical or common name of particular food additives.
. It is used as a natural colouring agent in food and drink products.
Manufacturers must provide information about any additives used in the foods they produce.
May 27, 2019 · Abstract.
The first digit indicates the category to which the additive belongs, the type of additive that is: E-1XX: dyes; E-2XX: preservatives; E-3XX: antioxidants; E-4XX:. Choosing just 10 E numbers worth avoiding is a bit tricky, as there are lots that it would be ideal to avoid if you’re concerned about your health. E172 is a food additive approved by the European Union (EU).
. . . . Additive 103, alkannin, is not approved for use in Europe so does not have an E number, although it is approved for use in Australia and New Zealand. Food additive code numbers 100-199.
It is used as a synthetic colouring agent in food products. .
E172(i) - black iron oxide, E172(ii) - red iron oxide, and E172(iii) - yellow iron.
It is also used as a fruit coating agent.
Based on the estimated intakes of saturated fatty acids via the regular diet and those of fatty acids (E 570) as a food additive (Section 3.
Additive 103, alkannin, is not approved for use in Europe so does not have an E number, although it is approved for use in Australia and New Zealand.
Food E Numbers are a set of codes for substances used as food additives.


Wheatgrass is one of the nature’s purest of elixirs. As the name depicts, it is part of the wheat family, however, it does not contain gluten. It’s an amazing source of chlorophyll (a phytochemical that gives dark leafy greens their color, approx., 70%), antioxidants (like flavonoids and phenolic acid), vitamin A, vitamin C, and vitamin E, and to top it all off wheatgrass contains 98 of 102 earth elements found in soil, including phosphorus, calcium, iron, magnesium, and potassium as well as essential enzymes and 19 amino acids (like glutathione etc.). Wheatgrass is also overflowing with liver enzymes.
In Ayurveda, this combination of Pipali, Black Pepper, and Ginger is known to stimulate agni, allowing for more efficient digestion in the stomach while promoting proper bile flow, healthy detoxification and fat metabolism. The gentle heating action of this blend activates the digestive tract to digest food, absorb nutrients and efficiently remove wastes.
• Encourages a highly oxygenated environment in your body
• Reduces fatigue; Improves & boosts immunity
• Promotes a healthy metabolism
• Helps formation of RBCs and WBCs; Stimulates blood circulation
• Restores pH balance
• Exhibits cleansing and detoxifying properties
• Detoxifies the liver & kidney
• Helps stabilize lipid levels
• Combats bowel inflammation


What you eat affects your teeth, and it’s as true during Thanksgiving dinner as it is the rest of the year!
But Thanksgiving is a day for sharing great food with the ones you love, not for stressing out about how certain dishes are helping or harming your teeth. So this year, enjoy all the traditional favorites — the turkey, the cranberry sauce, the pie — but remember to properly care for your teeth and gums after the feast is over!
Take a look at this infographic to see how common Thanksgiving foods can be hazardous for your teeth, as well as how to prevent damage.
Then, be sure to schedule a thorough dental exam and cleaning afterward at Dream-Dentistry & Sleep Care in Quakertown, PA. Give us a call at (215) 804-4777 to make an appointment!


Soup can definitely be cold and tasty!
After a trip to Spain I decided to make a cold yummy gazpacho even though London was rainy and cold! It only took 10 minutes to make and was just as good as what we were having in Madrid.
Here are the ingredients I used:
(Remember you can portion them as you wish but if you want your soup to be red make sure you add lots of tomatoes)
- Lemon and Lime (a squeeze of each)
- Apple Cider Vinegar (just a tad)
- Garlic Powder (I did not have fresh garlic at home, but this would probably be best)
- Salt (a sprinkle to give it a bit more flavor)
As you see, these are all healthy ingredients and I used absolutely no oil! I just put everything in the blender (decided to keep the skin on the fruit for the extra enzymes and nutritious benefits) and within a few seconds my soup was ready! I like it a bit thicker but if you prefer it very liquid just keep it in the blender a bit longer or you can even drain some of the chunkier pieces out. Hope you enjoyed our Spanish Gazpacho cold soup recipe!
* I made extra to put in a jug in the fridge for later consumption as I think the colder it is the better it tastes! 🙂


LANSING – Calling Sen. Mike Green a champion for farmers and agri-businesses, key agriculture groups this week announced their endorsement of Green for re-election to represent Bay, Lapeer and Tuscola counties in the Michigan Senate.
Endorsements of Green were announced over the past week by the Michigan Agri-Business Association, Michigan Milk Producers Association and Michigan Pork Producers Association membership political committees. Green’s leadership and legislative record on agriculture issues were cited as warranting their support.
“Senator Green understands the tremendous economic power of agriculture and its capacity to support good jobs in every corner of the state – and he works harder than anyone to do right by agriculture…,” said Jim Byrum, president of MABA.
“Senator Green has shown relentless support of agriculture and the dairy industry,” said MMPAC Chairman and dairy farmer Ken Nobis. “It is essential for us to have people like Sen. Green in place to make sound decisions that help enhance the stability of our industry.”
“Sen. Green truly is a champion for Michigan agriculture producers,” said Sam Hines, Executive Vice President of the Michigan Pork Producers Association. “He has a clear record of tackling tough issues important to farmers in his district and throughout the entire state.”
A former farmer, Green has served in the Michigan Senate since 2011. He has led successful legislative efforts to include agriculture processing in the state’s economic development focus, reform the state’s wetland regulation program to keep it independent of the federal Environmental Protection Agency (EPA), and reduce the tax burden on agriculture and business.
As Senate agriculture budget chairman, Green has worked to open new export markets for Michigan commodities and improve the state’s agriculture inspection programs to get those products to market faster. He is also leading efforts to strengthen rail and water shipping options, a move that will reduce wear and tear on Michigan roads and highways.


Our Restaurant Guide is a handy reference to eating and drinking establishments around Kinkakuji, Ryoanji, Ninnaji and Myoshinji. Use it to navigate the area's food scene, and explore everything from long-established, famous restaurants to local offerings like yudofu (boiled tofu) and hand-made soba noodles, as well as fresh sushi, Western-style dining, and bakery cafés that hit the sweet spot. We hope that you find the Restaurant Guide helpful for discovering the perfect spot to drop in and recharge before continuing on to the next temple. Bon appétit!
Hungry visitors looking for a great place to lunch or just relax in the Kinukake-no-michi area will find it here on the Lunch Map. The curated listings run the gamut from traditional restaurants that have been winning accolades for generations to brand-new, trendy hangouts for coffee aficionados.
Listings are broken down into three geographic areas: The vicinity around Kinkakuji, the neighborhood surrounding Ryoanji, and locations near to both Ninnaji and Myoshinji. More than a simple presentation of the area and its restaurants, our convenient Restaurant Guide also pinpoints locations, describes the types of cuisine available and even offers video introductions. The official webpage for every venue that has one is just a click away, along with the establishment’s description and ratings from the restaurant review site Tabelog. Make the map your portal for finding the best of Kinukake-no-michi road's food and drink.
Café dé ISO（Café and purveyor of select Chinese teas and sweet desserts. Accessible and barrier-free.）WebsiteTabelog
Omurahouse（Specializing in omuraisu, Japanese-style rice-filled omelettes）WebsiteTabelog
O-Shokuji Dokoro Kinkaku（Lunch menu and lunch buffet; obansai casual homestyle Kyoto-style dishes; kyoryori Kyoto seasonal cuisine）More InfoTabelog
Kinu（Lunch menu; udon noodle dishes; full-course set menu）Tabelog


And if there’s an occasion to celebrate over the longest holiday weekend of the year, let us entertain you. Order one of our incredible celebration cakes personally crafted by our award-winning pastry chef Jason Langthorne. See our cakes here.
Or if you’re looking for something really special, book in for our Ultimate Dining Seafari where your VIP Water Taxi will take you for a lunch adventure across a number of our waterfront dining venues. More info here.
Occasion: Easter 2021
Date: Good Friday 2nd April – Monday 5th April 2021
Seatings: Breakfast & Lunch every day


The Ruined Garden – is in the garden of Riad Idrissy.
During the last century, many of the merchants and administrators moved out of Fez to the new capital of Rabat or the sprawling port city of Casablanca. This left many houses to the cats and hawks. Over time, they crumbled in on themselves.
Once the renovation of the Riad next door was underway, it was time to clear the ruin, taking five donkeys five months. Under 40 years of rubbish was found the original mosaic floors and fountains, as well as crumbling staircases and columns. The ruin was turned into a garden by Robert. The climate of Fez is a gardener’s paradise, perfect for growing oranges and lemons as well as jasmine and roses. Lady of the night and angel’s trumpets scent the evening air.
When staying in the Riad, the Garden is yours, until it opens to the public every day from 13.00 to 21.30, We serve street foods and daily dishes, afternoon tea & Modern Moroccan dinners. You can order in advance the celebratory 7 hour lamb ‘Mechwi’ or poached Sephardic chicken. We can also suggest some other great neighbourhood restaurants once you are here.
For more reading, menus & archive go to this blog.
Fez Food is Fantastic for Fearless or Frightened Foodies – The joy of this city, especially the old medina, is that what you see in the souks & the alleyways demands questions of you that you cannot always answer easily. Some things become apparent as you spend a few days exploring & other things become more baffling. Easy & simple food is easy to find, you can eat on the street from lunchtime vendors, broad bean soup or boiled sheep head, snail soup & boiled chickpeas or try a camel burger at Cafe Clock. On every corner there are shops with good coffee & local pastries, there is even a mobile macaroon seller.
Foodie Activities in-house – Bread Making or Meat Free Fez
Learn to cook with Najia either 5 local breads, this includes taking the daily bread to the community bread oven, or cook a vegetarian feast, including cooked salads, street foods & a tagine, a translator is always there. The courses start at 10.00 and finish at about 13.00, a light lunch in the garden and drinks are included. 550 Dirham per person.
Couscous – Najia hand-rolls couscous every Friday at midday – come and watch or roll some with her, no charge. It will then be on the menu from 13.00 each Friday.
Out & About
Cafe Clock also have a cooking school, this runs every day from 10.00, advance booking essential.
We will also show you where to eat Street Foods in the medina, in Fez essentially lunchtime only.


Emerald Craft & Produce Market is the largest in the Dandenong Ranges. You’ll find a huge range of goods: fresh and organic fruit and vegetables, plants and seedlings, olive oils, jams, nuts and tea.
There are artisan products too – candles, soaps, handmade cards, clothing and toys. Not only that, there are stalls that sell items produced or sourced locally, like wines and honey, as well as vintage clothing and jewellery.
There is plenty of yummy food ready to eat as well, and you can finish your meal off with a barista coffee.
The Emerald Market is trying to remain plastic bag free, so please bring you own recyclable bags.
Most stalls deal in cash only.
Some of the market proceeds go to the Breast Cancer Network and the PAVE Festival. Bonus! A feel-good factor for supporting the local community.
Address: Corner of Kilvington Drive and Main Street, Emerald Vic
When: Third Sunday of the month – 9am to 3pm
Phone: 03 8627 4700
Website: Emerald Craft & Produce Market


The restaurant is available for groups of 35 people or more for events on Saturday & Sunday starting at 8am. Call us for more information.
Founded by Joe Viapiano, Joya is a neighborhood restaurant that reminds you of being at moms house on Sunday: the menu is based on a simple comfort, Italian cuisine where taste and quality is synonymous to what we believe to be genuine. You will have an enjoyable experience not only with our food, but also our excellent cocktails. And, of course, the music is also very good.
Italian, Pizza, Pasta, Mussels, Gluten sensitive options, Resto-Bar
Italian cuisine, Pizza, Pasta, Mussels, Veal & Fish.
Family / Kid-friendly, Gluten sensitive options, Good for Groups, Live Entertainment, Parking Available, Reception Services / Private Events, Resto-Bar, Specials, Take-Out Food, Terrace, Wheelchair Accessible


This Sunday, sports fans will unite in the annual feast in honour of football – otherwise known as the Super Bowl.
So, what’s on the menu this year? We polled the Sportsnet newsroom to find out the most popular snacks to serve up during the big game – 28 Sportsnetters submitted their top five Super Bowl snacks for consideration and we’ve ranked the top 10 eats based on the percentage of times each appeared on the ballots. Some snacks on the list are predictable – most had chicken wings, for example – while others are … more a matter of taste.
Every idea, however, has one thing in common: If you can serve it up on a platter, sans utensils, you can serve it at a Super Bowl party.
Check out our first annual Super Bowl Snacks Power Rankings, plus plan your own menu with help from some triple-tested recipes from our friends over at Chatelaine.
1. Chicken Wings (78.5%)
Ribs got a few votes around the newsroom, but the chicken wing is king when it comes to Super Bowl snacks.
But Super Bowl party hosts beware: Despite being the closest-to-unanimous snack on this list, wings can actually be quite divisive depending on your guests. Ensure you can offer a wide variety of saucing options – from mild to honey garlic to those foodie daredevils who love the pain of suicide wings, diversity is the key to good wing-eating.
And don’t even get us started on drumsticks vs. flats … (drumsticks are obviously better).
Pro tip: Don’t you dare skimp on that blue cheese dressing, either. We’re talking quality and quantity.
2. Chips (57.1%)
“Tom Brady methodically marching the Patriots down the field? Chips are there for you.” – Michael Hoad, Associate Editor
This one’s obvious. Just open a bag (or seven), and you’ve got an easily bingeable snack that’s always within reach.
Doritos earned top marks in our newsroom, but don’t sleep on regular old salted kettle chips. Give them a sweet makeover with this chocolate-coated kettle chips recipe.
3. Nachos (50%)
Nachos and football go together like Tom Brady and Bill Belichick – and, somehow, this combo just never seems to get old, employing a rotating cast of ingredients to adjust (mid-game, if necessary) to win over the crowd. Wait … are we still talking about food?
Pro tip: If you’re not serving them up with guacamole, you’re not doing it right.
For a slightly healthier take, this recipe uses tortilla pieces.
4. Chili (35.7%)
A deserving exception to the no-utensils rule. Chances are chili accompanied you through many a football Sunday during the regular season, so it’s only fitting that it should be there for the grand finale.
5. Pizza (32.1%)
“Super Bowl” is actually latin for “pizza.” – Craig Battle, Assistant Managing Editor
It’s the easiest thing to order, but if you’re feeling ambitious and want to do a little game-planning ahead of time, here’s a whole selection of delicious DIY pizza recipes you definitely want to try.
6. Mozzarella sticks (21.4%)
Basically just deep-fried cheese – what’s not to love?
For a spicier option, make these jalapeno poppers.
7. Veggies and dip (14.3%)
Listen. You’ve gotta break up the beige and sprinkle in a few veggies – even if just for show, or a brief palate cleanser between wings.
8. Seven-layer dip (14.3%)
“With all the cheeses and salsas and green onion and taco powder and guacamole and whatever else people put in there. I don’t care that the dip breaks the chips. I love it. Obvious winner. Takes effort on the part of the maker, so you have to respect that.” – Kristina Rutherford, Writer
9. Popcorn (14.3%)
“Anyone who says they want popcorn actually just wants chips. Bunch-a calorie counters.” – Emily Sadler, Staff Writer
“Portion control is key. Popcorn allows you to take the exact amount you need at any given time. The butter and salt combo makes it the ideal snack to pair with any and all beverages.” – Donnovan Bennett, Staff Writer
A surprisingly polarizing choice in the newsroom, considering its general … blandness.
Stray from the movie theatre variety with this sweet and smoky kettle corn.
They didn’t get many votes, but we consider these must-haves this Sunday:
Honestly, just scrap everything else and serve up a batch of the BBPB&J. Or, at the very least, please watch this video:
Denial won’t do you any favours. Best to keep these on-hand.
Avocado ice cream
Gronk thinks it’s delicious. Perhaps you will, too. There’s a reason Tom Brady’s still going strong at 41 – maybe this is it.
The tears of Patriots haters
“Always favoured salt over sweet.” – Mike Cormack, Managing Editor
(Er, sorry, not sure how this got in here.)


With 4th of July just around the corner it seems like, I would like to share an adult favorite for your 4th of July parties! With cheap, easy to find ingredients, and tasty concoctions, Jello Shots are pretty normal at most events these days. This is one of the best recipes I have tried and never have any left over!
Happy Birthday ‘Merica Jello Shots:
3oz package of Raspberry Jello
3oz package of Berry Blue (or any blue) jello
1/4c water of vodka
3/4c Blue Curacao
1 3/4c Raspberry Pucker
2c boiling water
Cool Whip (spreadable)
Mini Marshmallows (optional)
-Dissolve Raspberry Jello into 1c of boiling water and let cool to room temperature.
-Add 1c of Raspberry Pucker to the jello mixture and poor into portion cups filling the bottom 1/3
-Chill in the refrigerator for a few hours til firm
-Spread the cups with a layer of Cool Whip 2/3 of the way and try to level as much as possible
-Return the cups back to the refrigerator and dissolve Blue Berry Jello into 1c of boiling water
-Once jello is at room temperature, add 3/4c Blue Curacao and 1/4 water OR vodka
-Pour mixture over Cool Whip later to fill the cups and refrigerate for 30 minutes if adding marshmallows, or until firm if not.
-If you are adding marshmallows cut them into tiny pieces and spread over the top layer, returning them to the refrigerator for an hour+ before serving.
If you use marshmallows they are best served within 24 hours because the marshmallows will begin to disintegrate into the jello! If you try these leave a comment below and let me know how they worked out or send me your favorite Jello Shot flavors 🙂 Be creative!
**Please remember to consume responsibly. I am not responsible for any actions resulting from stupid decisions 🙂 **


I couldn’t think of anything better then Oreos and white chocolate, so surely together that is a match made in heaven? Well I have to say, together they are dangerously moorish and with the added hint of peppermint, I could snack on these chocolatey bark biscuits morning, noon and night!
I didn’t realise the difficulty in melting chocolate and then adding peppermint food flavouring. It took a lot of goes to get this right, a number of times the chocolate instantly thickened and went a little gloopy! (I think this was more because I had the heat was on too high on the burner!) But there is always the microwave on a low heat – just make sure not to burn the chocolate, which again is easy to do!
This is definitely a ‘practice makes perfect’ recipe but great fun to make and tastes amazing! I stored it in a plastic container and munched on it all Sunday afternoon!
If you want to have a go at making this yourself, you will need:
- 1/2 a packet of regular Oreos (about 20 cookies)
- 1 bar of white chocolate, broken into small chunks
- 1/4 tsp of peppermint extract (or slightly more, it all depends on how pepperminty you like it- I found 1/4 tsp gave a really pepperminty taste!)
- Green food colouring (optional)
- Break the Oreos into a large bowl using the end of a wooden rolling pin.
- If you are using the hob, gently heat the chocolate over a bowl of hot water and still continuously until the chocolate has completely melted. If you are using the microwave, put the chocolate chunks into a microwavable bowl and heat slowly making sure not to burn the chocolate.
- Once the chocolate have completely melted, take off the heat and quickly add the peppermint and food coloring. Then stir in the Oreos.
- Line a baking tin with greaseproof paper and pour the mixture into the lined pan. You don’t want the mixture to sit too thick in the tin as it will make it easier to break if the layer is thin!
- Pop it in the freezer for two hours until completely hardened.
- Break it up and enjoy!
It is a truly delicious snack, and once you have the hang of making sure the chocolate doesn’t seize when the peppermint essence is added, you will be making these on a weekly – if not daily basis!
Thank you Wine & Glue for the recipe, although I think mine still needs a little perfecting!


- Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
- In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
- In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, apple sauce, canola oil and vanilla until smooth.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
- Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
- Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter, vanilla, and salt, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
- Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.
- Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don’t worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
- To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.
- Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
- When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.
gold leaf sheets (available at an arts & crafts store)
mod podge in satin finish
neutral tone thread
1. Iron your canvas to get rid of any wrinkles.
2. Fold it in half so that you have 2 layers overlapping.
3. Use the ruler to draw a 4″x4″ square on your canvas, and cut out the square from both layers at once to save time.
4. Sew both layers together with a neutral tone thread, leaving about a 1/4″ border all around.
5. Spray adhesive on the areas where you would like to apply gold leaf (this doesn’t have to be too specific). Make sure to do this on a piece of cardboard or other disposable workspace, and in a well-ventilated area. Let set for 30 seconds.
6. Use a piece of wax paper to remove a sheet of gold leaf and gently lay over the adhesive area. Use a clean, dry paintbrush to carefully press the gold leaf onto the canvas, and remove excess pieces of gold leaf.
7. Use the foambrush to gently spread mod podge over the gold leaf, paying special attention to the edges of the gold leaf. Let dry, and voila! You have your coaster. Repeat for as many coasters as you would like to make.
via SMP at Home
2 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp all spice
1 cup buttermilk
1 cup apple cider
1/4 cup vegetable oil
1 tsp vanilla
Salted Caramel Sauce:
1 cup sugar
1/3 cup butter (cut into small pieces)
1/2 cup heavy cream
1/2 tsp salt
1) In a large bowl, mix together all of your dry ingredients.
2) In a separate bowl, whisk your eggs until they’re frothy. Then whisk in milk, apple cider, oil and vanilla.
3) Gradually add your wet ingredients to your dry, and mix until just combined.
4) Heat up waffle iron. Spray with cooking spray if needed once it’s warmed up. Pour batter onto the hot waffle iron. Cook until golden brown. Serve!
1) In a large saucepan, heat your sugar over medium high heat. Do not walk away from the pan!
2) Gently start swirl the pan once the sugar starts to melt, but don’t stir. Keep an eye on it so that it doesn’t burn.
3) Simmer until the sugar is completely dissolved and starts to turn an amber colour.
4) Wait until it’s just a bit darker than the initial yellow colour, and then quickly add your butter, heavy cream and salt. Stir like crazy! This mixture will foam quite violently, so be careful.
5) Remove from heat and allow to cool down to room temperature before serving or placing in the fridge to store. The sauce will thicken as it cools.
(*It will keep for about 2 weeks in the fridge)


We are pretty picky about marijuana edibles here at Senior Stoner. For us to endorse it, it has to be effective AND taste good. Here are 4 fabulous marijuana edibles, available in Southern California (and in some cases beyond), that never, ever let us down!
Fruit Slabs - What's not to like about this medicated fruit leather? It's made with organic fruits, and is both vegan and gluten free. It doesn't get much simpler or more natural than this, the sum total of the ingredient list consists of organic fruit puree concentrate and THC extract. That's it! Each package contains 100 mg THC. The taste is delicious, with just the barest hint of cannabis mixed in with the fruit. It's a real pleasure to get a great tasting edible that isn't loaded with sugar. Learn more at the Fruit Slabs website.
Topanga Minis Medicated Muffins -- One of our new favorite edibles, each package comes with 8 bite-sized tasty mini-muffins that contain 35 mg THC each. Eat just the amount that is right for you and save the rest for later. We like to store ours in the freezer for longer shelf life. The small muffins thaw in minutes whenever you want an edible treat that's not overly sweet, has nice fruit flavor, and barely any taste of marijuana. Shop for Topanga Minis at Weedmaps.
Punch Chocolate -- It's hard to believe this tiny piece of chocolate contains a whopping 225 mg THC, but once you try Punch Chocolate, you will believe it. Not that you should eat the whole thing at once, that is more than enough to put most people under the table. The bar is conveniently scored into 9 teeny tiny pieces, making it easy to break off just what you need. We love the creamy texture and the fact this product is consistent from bar to bar and from square to square within the bar (yes we have tried some edibles with different potencies in different sections, but this isn't one of them). We are generally a big fan of high dose edibles like this one as we would far rather eat a tiny piece as opposed to a big sugar laden medicated dessert. As the entire Punch Chocolate bar measures about 2 1/2 inches square, and that can be easily broken into 9 portions, you don't need to eat much to get a good dose of cannabis -- just the way we like it. Visit the Punch edibles website for additional info.
Kiva Terra Bites Dark Chocolate Covered Coffee Beans -- We discovered these delicious medicated pick me ups several years ago when Senior Stoner editor Cheri Sicard was an edibles judge for the High Times Cannabis Cup. Even though they came in second place overall, Terra Bites were Cheri's #1 pick and they have been a favorite around our office ever since. Each individual espresso bean is covered in dark medicated chocolate, making it easy to titrate and eat an amount you need as each bean test at about 5 mg THC. This is our favorite daytime edible as the combo of cannabis and coffee seems to produce an energetic, creative buzz. Learn more at the Kiva website.
Senior Stoner Smart Shopping: From time to time we like to feature favorite products. These are NOT paid advertisements, but rather products our staff personally likes and thinks worthy of mention. Sometimes we bought the products, sometimes they were given to us, but inclusion is based on whether or not we like the product and think it is a good value. Of course we welcome any of the products we feature to advertise with us, but that is not/was not necessary in order to be featured.


To celebrate this season of giving, PPAGer Lorna O’Hara spent a day of service with her parents Lorna Sr, and Gene O’Hara in Bonita Springs, FL. They rang the bell of the Salvation Army and donated time at Cafe of Life, whose mission is to provide basic human needs to the poor and hungry people of Bonita Springs, in a manner that preserves their dignity and respect.
The Café of Life provides a hot nutritious meal Monday through Friday from 10:00 a.m. to 11:00 a.m. The meals are cooked by volunteers at their homes and include a casserole, vegetable, salad, milk and juice and often hard-boiled eggs, fruit, and cookies from the pastry table. Each meal begins with a prayer given in English and Spanish.
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If you have any questions regarding any of our titles, please contact Megan Brush – firstname.lastname@example.org
Spring 2022 Titles
Diabetes Create Your Plate Meal Prep Cookbook
Finally, the perfect diabetes meal-prep cookbook everyone has been waiting for!
Diabetes Create Your Plate Meal Prep Cookbook presents and explains the popular Diabetes Plate Method with 100 delicious recipes, and 5 different meal plans that range in complexity for beginners to experienced meal preppers. Specific food safety concerns are outlined for people with diabetes along with helpful shopping, cooking or ingredient substitution tips, and all recipes contain nutritional information and step-by-step guidance for creating multiple dishes at one time.
The Official Corningware Meal Mug Cookbook
Whether at school, the office or in your own home, you can have delicious food in minutes every day of the week.
The Official CorningWare® Meal Mug Cookbook gives you can-do solutions for 75 meals in minutes. All you need are our recipes, a CorningWare® Meal Mug, a few ingredients and a microwave. The results will give you hot, hearty, wholesome home-cooked food every time. And most recipes are designed to be transported in a cool pack, so they can easily go where you go. Meal-prep your breakfast or lunches and take them with you, so there is always time for nourishing meals in your busy schedule.
Zero Proof Drinks & More
Leave no guest out and get creative with on-trend drink recipes perfect for every occasion.
Zero Proof Drinks and More offers delicious and mindful drinks for every guest and every occasion. Maureen Petrosky, an Entertaining and Lifestyle Expert who appears regularly on NBC’s Today Show and hosts multiple video series on Today.com, shares over 100 no-alcohol and low-alcohol recipes for cocktails, spritzers, ciders, coffees, shandys and radlers, and a whole lot more.


Honey for Weight Loss
Honey and weight loss is truly underestimated. Honey is a healthy and natural golden substance that acts as a healthy alternative to sugar. You can substitute honey with normal sugar to sweeten foods and beverages including tea and coffee. This may also help reduce calories in your diet. However, honey can be used in several ways to cut that fat that bulges around you.
Drinking a luke warm glass of water stirred with a teaspoon of honey after meals (especially with green tea) greatly aids in digestions which may also help promote weight loss.
Honey can be taken with lemon and cinnamon as well to further promote weight loss.
Honey contains a number of health benefits, however, when choosing honey, make sure you don’t purchase over processed honeys. Instead, opt for the most natural forms of honey available.
Cinnamon for Weight Loss
Cinnamon is absolutely a delicious and versatile spice that can be used in several ways. From adding cinnamon to baked goods, apple sauce or even use it for hair and weight loss tips, cinnamon also helps promote lean body mass and decreases the levels of body fat.
Mixing honey and cinnamon in warm water and consuming when waking up and before sleeping is believed to aid in weight loss. it’s a healthy mixture that will most definitely aid digestion and will help you relax.
Lemon for Weight Loss
Lemon- the super-food, may indeed helps minimize weight gain and obesity, and at the same time, improves insulin resistance. From its property of cleansing the stomach, lemons are high in pectin fiber that helps make you feel full longer, fight hunger pangs and keep cravings at bay.
Consume lemon and honey in combination to lose weight. Warm water, honey and lemon also create a more alkaline atmosphere in your stomach helping you lose weight faster.
Here is the key, drink a glass of lemonade in the morning instead of downing a coffee cuppa. You can have your cup of tea or coffee after an hour of drinking lime juice.
Making your Miracle Weight Loss Solution!
You can implement all these elements together in a way that you are able to avail each of their unique health benefits. Here’s what you can do.
If you love drinking tea, you can add a table spoon of each into a mug of tea, stir well and make sure all the elements have well dissolved and settled.
You can even make a concoction by simply using boiling water, dissolving part of a cinnamon stick in it, a tea spoon of honey and a tea spoon of lemon juice.
In order to lose weight, one needs to focus on calorie count via healthy eating and exercise. Drinking honey and cinnamon mixtures or lemon and honey mixtures may also help promote weight loss; however one should not solely rely on these to lose weight.
Images © We The People


Thank you for your past support and for considering a visit to our winery.
Open and operating 7 days a week. Retail Shop purchases are only for off site consumption only.
On Site Consumption of Anything!
For on site consumption, please visit this link for making a reservation and ordering food and beverages for on site consumption. Please appreciate that our grounds are being operated as a restaurant and under COVID Guidelines, you cannot purchase wine for consumption on our property unless the grounds are open and serving food prepared by our Restaurant. Our restaurant is closed on Monday, Tuesday and Wednesday so we are unable to satisfy this requirement on these days. Food sold in our wine shop does not qualify under the guidelines to satisfy the requirement that food is required to be served.
Tastings & Tours
Tours and the tastings bars located on our property are closed at this time and are not operating as these activities involve the consumption of alcohol in an environment that does not comply with social distancing requirements. Essentially, tastings are classified as Phase 4 operations that will not be open until a vaccine is found.Open and operating 7 days a week.
Tastings by Flights
To allow people to explore our wines, we have now expanded our offerings at J's Restaurant and our Vintner's Knoll Restaurant to include wines by the bottle, wines by the glass and Flights of Wines. A flight represents a selection of wines that are served in a smaller quantity that a typical glass of wine. . At the Vintners Knoll we offer more than one flight wine tasting experience, often at different price points, so that you can enjoy between 5 and 15 one ounce servings of the pre-selected wines that we are offering on a particular day.
At J's restaurant, we offer flights that consist of three - 3 ounces servings so that you can select wines that pair well with the different meal selections provided.
Reservations required for ordering Flights.


Foxes Boxes Bakes and Blooms held a grand opening and ribbon cutting on Saturday, January 14, 2023, at their new location at 515 N. Bellwood in Bethalto, IL. The new site triples the space of its former East Alton location.
The RiverBend Growth Association team coordinated the ribbon cutting for the owner, Tanya Fox. Her team includes her husband, Brian Holmes, Mallory, Paul, Diana, Maranda, Alena, Nathan, and Denis. Foxes Boxes boasts itself as the area’s only union bakery. In attendance were RBGA members, Ambassadors, Bethalto Mayor Gary Bost, building owner Dwight Fowler, and community members. Bunkhouse Joe, Greene County Salsa, and Sunshine Acres Honey were vendors on Saturday.
Several breakfast and lunch options are available in addition to the variety of baked goods and French macarons. Included are cakes, pies, flavored quick breads, cheesecakes, muffins, cupcakes, sheet cakes, cobblers, cream puffs, eclairs, Oreo cake balls, and scones. Flower arrangements grown on their local organic farm are available seasonally.
With a larger location comes new hours: Wed-Sat 7:30-2:00; Sunday 8:00-12:00; Mon/Tues Closed. Foxes Boxes can be reached at 618-251-8081.
For more information on the RiverBend Growth Association, contact them at 618-467-2280 or visit rbga.org.


It didn’t take long to find some New York Style Pizza in Orlando. Our first stop, before even checking into the hotel, was to visit Anthony’s Pizzeria & Italian Restaurant, located in the Thornton Park area of downtown Orlando. Anthony’s ghas a long line of “Orlando’s Best Pizza” awards to its credit. It’s a nice restaurant with a traditional menue for a Pizzeria and Italian Restaurant. It scored a perfect 100 on the Sliker Rating System. Val and I had both had some issues with the crust. It was definitely New York Style, but maybe just a little doughier than we usually prefer. I had a suspicion that the dough was not hand tossed, or possibly that the ovens weren’t as hot as they should be. As a result, Anthony only got 4 stars on the Yummy Factor. Overall, though, it was a pleasant dining experience. We ate outside and enjoyed the Florida Spring Time.


Watersky Chinese Restaurant. Eastgate Oriental City, Eastgate Road, Eastville, Bristol, BS5 6XY, United Kingdom. Phones: Dim Sum Restaurant. COSMO in Bristol is a family-friendly world food buffet restaurant serving And a great selection of all you can eat buffet style Chinese dishes. Food delivery or pickup from the best Bristol restaurants and local businesses. Go-to Chinese spot and top 10 Croydon delivery option. Delivery Fee. $2 within miles. Delivery Minimum. $ Estimated Time. Between 30 and 60 minutes. Chinese. place. Durham Rd, Bristol, PA Ramsay's Best Restaurant is a television programme featuring British celebrity chef Gordon Ramsay broadcast on Channel www.dvaga.ru the series restaurants from all over Britain competed in order to win the "Ramsay's Best Restaurant" title. The initial 16 restaurants were selected by Ramsay from a pool of some 12, entries submitted by Channel 4 viewers. Jun 11, · The Chefs Table, Bristol: See unbiased reviews of The Chefs Table, rated 5 of 5 on Tripadvisor and ranked #7 of 1, restaurants in Bristol. Flights Holiday Rentals Restaurants Chinese (Sim.) (1) German (1) Traveller rating. Excellent Very good 5. Average 5. Poor 0. Terrible 0. Bristol's rich mix of cultures are reflected in the food available in different quarters of the city. Head to St Mark's Road in Easton for Middle Eastern and Asian cuisine, St Pauls for Caribbean, Clifton for classic British and seafood or Park Street and the Triangle for .
Dragon's Delicacy Chinese Dim Sum Restaurant Review BRISTOL (formally Water Sky)
Wokky's Bristol is a cornerstone in the Bristol community and has been recognized for its outstanding Chinese cuisine, excellent service and friendly staff. Order chinese food online for delivery from restaurants and takeaways in Bristol, BS5. Here's The Deal: Mayflower is a long-standing Chinese restaurant with a simple décor serving the Cantonese menu. It is well respected as a place for traditional. Get directions, reviews and information for Happy Star Chinese Restaurant in Bristol, TN. Chinese Restaurant. Volunteer Pkwy, Bristol, TN Happy Star Chinese Restaurant Bristol Menu - View the Menu for Happy Star Chinese Restaurant Johnson City on Zomato for Delivery, Dine-out or Takeaway. Eat chinese at Sun Fat Chinese Restaurant, it's a one of a kind experience for anyone in Bristol. We offer tasty wings as well as many other great foods.]
www.dvaga.ru - The nation's local dining guide. Find restaurants and the best places to eat in your local town, village, county or city. View online menus, wine lists, discount vouchers, special offers and restaurant reviews. Jun 15, · Sold: 4 beds, 2 baths, sq. ft. townhouse located at E Bristol St, Philadelphia, PA sold for $, on Jun 14, MLS# PAPH Lovely red brick interior row home in the Jun. Jul 02, · Chinese (Sim.) () More languages. All languages. English (1,) French (1,) Chinese (Sim.) () Italian () Chinese (Trad.) () Japanese (95) Spanish (78) Portuguese (70) Russian (50) German (49) We had dinner at the Epicure restaurant in the Bristol Hotel in February Their usual room was being worked on so service was had Phone: +33 43 43
Stir-fry of Chicken, Beef or Shrimp with garlic green beans served in a soy based gravy sauce. We're a new independent American-Chinese restaurant in the. Khoo Restaurant · Kam Shing Restaurant · Jacky's Galaxie Bristol · Lucky Garden Chinese Restaurant · Luke's Inn · Tong Phoon · New China · Mindy's Restaurant. Best Chinese in Bristol, CT - Wah Lung Restaurant, Lee Po, China Chef, Great Wall Kitchen, Sakura Kitchen, Lotus Garden, Yue Se, Chopsticks Kitchen. Latest reviews, photos and ratings for NICE CHINESE RESTAURANT at Middle St in Bristol - view the ✓menu, ⏰hours, ☎phone number, ☝address and. May 30, · It has been part of Bristol’s food and drink scene for a quarter of a decade, transforming from being a family-run pizzeria in Westbury-on-Trym to a Michelin-starred restaurant acclaimed as one of the best in the UK. It's a new Chinese restaurant and takeaway next to the Bristol Beacon. By martin booth Monday, Jun 6 Read more. News. Rock Salt Bristol is situated on Cotham Hill - Serving Indian & Chinese Food with love. We as a team bring more than 40 years of experience from the hotel and restaurant industry. Skip to content. RESTAURANT OPENING HOURS Mon - Closed Tue - Wed - . Best Dining in Bristol, Connecticut: See 1, Tripadvisor traveler reviews of Bristol restaurants and search by cuisine, price, location, and more. Bristol Pizza Restaurant. 33 reviews Opens in 14 min. Pizza, Italian $ “Another great lunch.” “My test of a Chinese Kitchen is their Wonton Soup. Top 5 Chinese Restaurants in Bristol · 1. Rock Salt – Cotham Hill, Bristol · 2. Mayflower – Bear Pit, Bristol · 3. Xing Long – Gloucester Rd, Bristol · 4. Toro. View China Kitchen menu, Order Chinese food Delivery Online from China Kitchen, Best Chinese Delivery in Bristol, CT. Established in , Cathay Rendezvous is the longest established Chinese Restaurant in Bristol. A Bristol institution which has been copied and imitated by. View Wah Lung menu, Order Chinese food Delivery Online from Wah Lung, Best Chinese Delivery in Bristol, CT.
Best Bristol restaurants now deliver. Get breakfast, lunch, dinner and more delivered from your favorite restaurants right to your doorstep with one easy. View the menu for Happy Star Chinese Restaurant and restaurants in Bristol, VA. See restaurant menus, reviews, ratings, phone number, address, hours. Set in the heart of Clifton Village, Bristol the Emperor Court restaurant is renowned for its wonderful Chinese cuisine.
View Sun Fat menu, Order Chinese food Pick up Online from Sun Fat, Best Chinese in Bristol, CT. View China Gourmet menu, Order Chinese food Delivery Online from China Gourmet, Best Chinese Delivery in Bristol, PA. View the online menu of Hong Kong Chinese Restaurant and other restaurants in Bristol, Pennsylvania.


EU-28 Milk Production Update – Mar ’16
Executive Summary EU-28 milk production figures provided by Eurostat were recently updated with values spanning through Jan ’16. Highlights from the updated report include: • EU-28 milk production growth continues to remain strong, finishing up 5.2% YOY in Jan ’16. The Jan ’16 YOY growth rate was the largest experienced in the past 18 months. • YOY production gains continue to be led by the Netherlands, followed by Germany and Poland. Luxembourg led all Member States in production gains on a percentage basis, finishing up 19.7%. • Milk production continues to remain strong despite EU-28 bovine slaughter finishing higher on a YOY basis for the sixth time in the past seven months, increasing by 1.3% YOY during Dec ’15. Additional Report Details According to Eurostat, Jan ’16 EU-28 milk production increased YOY for the ninth consecutive month, finishing 5.2% above the previous year and setting a new production record for the month of January. The recent YOY increases in production have corresponded with the expiration of the EU-28 milk production quota system at the end of Mar ’15. Monthly production growth had decelerated throughout the final months of the ’14-’15 production season as over-quota producers attempted to limit superlevy penalties for exceeding milk production quota levels. EU-28 milk production growth decelerated from Sep ’14 – Mar ’15 but has rebounded throughout the ’15-’16 production season in the post-quota environment. The Jan ’16 YOY growth rate of 5.2% was the largest experienced in the past 18 months. YOY increases in production continue to be led by the Netherlands (+163,300 MT), followed by Germany (+146,390 MT) and Poland (+67,280 MT). The aforementioned countries accounted for over a third of the total monthly EU-28 milk production and over half of the YOY production gains during Jan ’16. YOY increases in production on a percentage basis were led by Luxembourg (+19.7%), followed by Ireland (+19.5%) the Belgium (+17.2%). All ten of the top milk producing Member States experienced YOY gains in milk production during Jan ’16, increasing by a weighted average of 5.6% YOY. The top ten EU-28 milk producing Member States accounted for over 85% of the total EU-28 milk production throughout the month. Ireland remained outside of the top ten milk producing Member States during Jan ’16 as milk production reached what is typically seasonally low output levels. The seasonality component of Ireland milk production is larger than the combined seasonal components of the four next largest EU-28 Member States (Lithuania, Romania, Latvia and Bulgaria), historically. EU-28 culling rates have increased on a YOY basis in six of the past seven months as the current low margin environment has encouraged producers to cull their lowest producing cows. Dec ’15 EU-28 beef & dairy cow slaughter declined 3.1% MOM on a daily average basis but remained 1.3% higher YOY, finishing at a four year high for the month of December. YOY increases in beef & dairy cow slaughter were led by Poland, followed by the United Kingdom and Italy. USDA expects the EU-28 dairy cow herd to be marginally lower heading into 2016 but recent culling is expected to have a positive impact on future per cow productivity as lower producing animals are culled. Total EU-28 beef & dairy cow slaughter is up 1.4% YOY throughout the first three quarters of the ’15-’16 production season. EU-28 bovine slaughter rates increased sharply prior to quota expiration, finishing up 9.9% YOY in Mar ‘15 as producers attempted to limit superlevy penalties. The Dec ’15 YOY increase in bovine slaughter of 1.3% was consistent with the ’15-’16 YTD increase.


吃得满足，嗦得过瘾，辣得舒坦，就一碗柳州螺蛳粉 Liuzhou ‘Luosifen’ : Liziqi Channel
Liuzhou “Luosifen”: Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel
(Liuzhou “Luosifen” is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of “wood ear” fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming – this is how a bowl of Liuzhou “Luosifen”, the legendary cuisine that has been listed as one of the
intangible cultural heritages of China, is made.
ที่มา Youtube Channel : 李子柒 Liziqi
ดูคลิป : https://www.youtube.com/watch?v=_jUJrIWp2I4


You will experience real Catalonia while staying at our range of accommodation options during your tour. You will have an insight into real life in this distinctive region of Spain and enjoy the warm and cosy atmosphere! Faraway from mass tourism of Lloret-de-Mar and Barcelona, you will be spoiled by attentive hosts and enjoy local specialties. You will get to know the importance of culinary culture in this region, through the lovingly-prepared dishes including fish, game, vegetables and fruit that will await you after a long day cycling! The food is complemented by the fine wines from the growing areas of the Empordá - your taste buds will be satisfied, and your thirst quenched on this journey!
Some guest houses have a swimming pool, and you are invited to refresh yourself with a dip during the summer. The gardens with their peaceful terraces provide the perfect setting for a well-deserved drink to review the day in a hospitable atmosphere. The rooms, mostly with private bathrooms, are charmingly furnished and you will feel very at home.
Depending on the trail programme, most of the meals are eaten in typical Catalan restaurants. You will have free choice of various Catalan and Spanish delicacies and choose what you would like to eat from the menu, as such, these meals are usually not included in the tour price. Some of the lunch breaks are picnic stops in the open countryside. Your previous night´s accommodation will provide you with a ready-made lunch bag that you can carry in your e-bike bags.
Our chef and all of the hotels and restaurants are happy to provide special catering choices to meet your dietary requirements, such as vegan and vegetarian, gluten-free and lactose-free choices. Please inform us when booking if you have special diet requirements!


With Thanksgiving right around the corner, we’ve got food on the brain. It doesn’t help that Steph’s been cooking up a storm trying out recipes and sharing them…virtually. Whether you head on over to her blog for the best in Thanksgiving recipes or you decide to search them all out on your own, you’ve got to at least try Google Recipe View… Read More
Hey SNAP folks! Shelley from The House of Smiths here. I am excited to share with you one of our family-favorite, fool proof recipes – Creamy Artichoke Dip.It’s perfect for parties and get-together’s this holiday season! What you’ll need: – 2 packages of softened cream cheese – 1 cup of mayonnaise – 2 cans of quartered artichokes (drained and roughly chopped) – 1… Read More
One of our favorite fall bites are these easy pumpkin chocolate chip cookies. They’re healthier than most cookies, great for parties and so simple to make! [gmc_recipe 1431] Is this a recipe you’ve tried before? What’s your favorite cookie recipe this time of year? If you’ve blogged about it, we’d love to have you share.
It’s official. I have roped Stephanie from The Daily Blarg into sharing her Halloween gingerbread (graham cracker) house tutorial with us. Steph claims not to be “creative,” but I don’t believe it for a second. She’s always whipping up something fun for her family and her stories make me laugh ’til I cry. She is an incredible social media specialist and a… Read More


Dietary Fat: Friend or Foe?
The answer is twofold, inasmuch as the right amount of healthy fats are absolutely the body’s friend because it needs it to function normally and unhealthy fats are the body’s foe because they put it at risk for many chronic diseases and other negative health related issues.
Recently, the Harvard School of Public Health Update headline read “Forty years of low-fat diets have been a ‘failed experiment”, see link to article below.
The main point of the article was that it’s more important to consume healthy fats within normal limits rather than completely avoiding fat and, as has been done over the last few decades, replacing the removed fat with refined carbohydrates and additional sugar. This is because consuming excessive amounts of refined carbohydrates and sugars in our daily diet drastically raises the risk of obesity, cardiovascular disease, metabolic syndrome, type 2 diabetes, and much more.
Fat’s Primary Functions
- Absorb and carry fat-soluble vitamins A, D, E, and K
- Assist in the absorption of carotenoids
- Serves as a source of stored energy, when needed
- Assists in production of bile and hormones
- Insulates organs
- Regulates blood pressure, blood clotting, and lipids
- Maintains healthy skin
- Regulate the immune response
- Provides insulation to stop heat loss
- Fats are large molecules, known as lipids
- Fats are made up of glycerol and fatty acids
- Fat is one of the macronutrients in the human diet
- Fat is 9 calories per gram, carbohydrate and protein each have 4 calories per gram
- Dietary fat is the fat found in the foods humans consume
Fatty acids (FAs) are long chains of carbon that have hydrogen molecules attached (bonded) to each carbon. If there are missing hydrogen molecules, the carbons then bond to each other to form a carbon double bond.
- Comprised of one molecule of glycerol and three (tri) FAs
- TGs are the main form of fat found in foods
- When the body metabolizes (breaks down) dietary fat, fatty acids are separated out and used within the body to make or convert other things such as some polyunsaturated FAs
The many different types of FAs are separated into three groups, which are based on how many missing hydrogen molecules each FA has:
SFA - Saturated Fatty Acid
- Increase risk of inflammation, cancer, heart disease, stroke, diabetes, and more
- Raises unhealthy cholesterol (LDL)
- Is not missing any hydrogen molecules, so fully saturated with hydrogen
- Most are solid at room temperature e.g. bacon grease, butter
- Exception, although fully saturated, palm oil, palm kernel oil, coco butter, and coconut oil are not solid at room temperature.
- Food sources: meats, poultry with skin, whole and 2% milk products, butter, cream, full-fat cheese, lard, lamb, fatty (non-lean) beef, pork, and some tropical oils (see above)
MUFA - Monounsaturated Fatty Acid (Oleic Acid)
- Increase good cholesterol (HDL) and vitamin E intake
- Lower bad cholesterol (LDL), risk of heart disease, and stroke
- Has one missing hydrogen causing one double carbon bond
- Liquid at room temperature but solid or semi-solid when refrigerated e.g. olive oil
- Food sources: olives, olive oil, many nuts, peanuts and peanut oil, avocados, many seeds, safflower oil, sesame oil
PUFA - Polyunsaturated Fatty Acid (Linoleic Acid)
- Reduce bad cholesterol (LDL)
- Lower risk of heart disease, stroke, and some cancers
- Provide vitamin E
- Provide omega-3 and omega-6 fatty acids
- Has two or more missing hydrogens causing multiple double bonds
- Liquid at room temperature and when refrigerated e.g. sesame or sunflower oil
- Food sources: fatty fish, sunflower oil, soybean oil, corn oil, and sesame oil, walnuts, pecans, tofu, flaxseed, soybeans
EFA - Essential Fatty Acid
- Polyunsaturated FAs known as Omega-6: Linoleic acid and Omega-3: Linolenic acid
- Essential because the body cannot make them but requires them, so they must be eaten
- Food sources: flaxseed, canola oil, soybean oil, flaxseed oil, walnuts, salmon, albacore tuna, mackerel, sardines, eggs labeled as higher omega-3 via feed or added
TFA - Trans Fatty Acid – (man-made TFA, not naturally occurring)
- Created by food industry by adding hydrogen to all carbons to form fully saturated solid fats
- Dangerous because TFAs lower healthy HDL cholesterol and raises unhealthy LDL cholesterol, which increases the risk for heart disease, stroke, and type 2 diabetes.
- Buyer beware because, unfortunately, any serving of food that has 0.5 grams or less of TFA can, by FDA standards, be labeled as containing 0 grams of trans fat.
- Read all food product ingredients lists to find the TFA identifying words of Hydrogenated or Partially-hydrogenated oils
- Food sources: Mainly found in processed foods such as shortening, doughnuts, cakes, pie crusts, biscuits, frozen pizza, cookies, nondairy creamers, microwave popcorn, crackers, some stick margarines, some butter or margarine substitute spreads, many fried restaurant foods
How Much Fat and What Types Do We Need?
- The 2015-2020 Dietary Guidelines for Americans (DGA) does not promote following a low-fat diet but recommends the following:
- Adults 19 years and older should consume 20-35% of their total daily calories from fat
- Saturated fat, for both children and adults, should only make up 10% or less of total daily calories
- To lower your health risks, use as many MUFAs and PUFAs as possible to make up your recommended daily fat intake rather than using saturated fat sources
Go to this link to calculate both your daily fat and saturated fat recommendations: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/fat-grams/faq-20058496
AHA (American Heart Association) FACE THE FATS QUIZ http://www.heart.org/HEARTORG/quizTemplate.jsp?pid=ahaweb.quiz.quizintro&quizId=600004
AHA FACE THE FATS QUIZ II http://www.heart.org/HEARTORG/quizTemplate.jsp?pid=ahaweb.quiz.quizintro&quizId=600007
Harvard School of Public Health Update article: https://www.hsph.harvard.edu/news/hsph-in-the-news/low-fat-diets-failed-experiment/?utm_source=SilverpopMailing&utm_medium=email&utm_campaign=Update%2010.14.2016%20(1)&utm_content=
MyPlate All About Oils: https://www.choosemyplate.gov/oils
MyPlate What Are Solid Fats: https://www.choosemyplate.gov/what-are-solid-fats
Harvard School of Public Health Fats and Cholesterol: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/
FDA Trans Fat Nutrition Label Information: http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm274590.htm


Doc Brocs Power Plants & PuripHy Starter Pack – Save £15
by Robert Young
Get fully energised and alkalised with pH Miracle’s Doc Broc Power Plants and PuripHy pH drops!
- What makes the Doc Brocs Power Plants superior to other green drinks on the market?
These GREENS are ULTRA CONCENTRATED. The process starts with 16 pounds of fresh vegetables and grasses. They are then low heat dehydrated at 80 degrees to preserve natural nutrients. The dried material is then carefully ground and blended together.
Doc Brocs Power Plants is a greens drink powder mix, formulated by Robert Young to support a healthy Alkalarian lifestyle and provide your body with the healthy nutrients it needs.
Besides the inherent nutritional value, vitamins and minerals, that are in the ingredients that are used to create the product, one of the main keys to its quality is that’s it is green.
- What are the core health benefits of the Young pHorever PuripHy Drops?
PuripHy raises the pH, increasing the alkalinity of the water. These molecules are extremely alkaline, giving PuripHy its’ high pH. A few drops of this product will instantly raise the pH ( 9.5+) of your water.
PuripHy is alkaline because it is rich in electrons.
Get fully energised, alkalised and revitalised with the Doc Brocs Power Plants & PuripHy Starter Pack!


Easy dessert recipes for alternative and wholesome diets. Always vegan, gluten-free and refined sugar-free. Find unique, fun recipes to play around with for your next get together. Whether you're in the mood for a small snack or a more elaborate "dress to impress" cake, I've got you covered.
These are the most-loved recipes that everyone is making at the moment.
Winter/ Spring Recipes
Cooler weather calls for citrus flavors and fresh colors. These are a few collections that will brighten up your day:
St. Patrick's Day Fun
With Spring right around the corner, I love turning to bright colors and festive treats that perfectly celebrate the season. These are a few of my favorite recipes when you must have green on the menu :)
Find recipes for...
Here are the newest recipes I've been making lately:
Raw Cheesecake Recipes
Raw vegan cakes are perhaps what this website is best known for. Here are a few of my all-time favorite cakes:
See more raw cheesecake recipes →


At DACE we concentrate on developing a selected range of important organic spice products: ginger, chili, turmeric, garlic and lemongrass.
The main growth area for our products is in Cao Bang with an available acreage of over 300 hectares. Here we cooperate with local farmers and with the support of local authorities, we invest in building the agricultural value chain of organic spices. The Ha Quang district in the Cao Bang province is low-income farming area. The chosen collaboration model, with the help from the local authorities, results in a benefit for all parties involved.
At DACE we run a factory in Hanoi to ensure the supply of products to our customers. Next to the supply of organic spices for export, we are developing processed products and organic spices for the domestic market under the GiaVie brand.
Together with our farmers we have obtained the organic certifications for Europe, USA and Japan for the cultivation and the processing of ginger, turmeric, garlic, chili and lemongrass.
DACE’s organic products have been being exported to Europe, USA, Korea, Japan, Australia, Russia and the Middle East. We are working hard to increase the export for the benefit of our staff, farmers and our customers.
We want to develop our business by offering a fair deal to all involved. At DACE we are an equal opportunity employer. In fact, both in the factory and in our office, more women than man are employed. We offer our farmers not only a good minimum price for their products and a plus if the margins are good, but we also support them technically and with the schooling of the children in their families.
We want to build a sustainable system with all our partners in the chain, from the farmer to the staff to our customers. By adhering to the organic standards in the whole chain, we contribute to its sustainability.
Our staff, our customers and our farmers work passionately at continuous improvements. We love what we do and we do what we love.


That has been the question? I have been trying to decide if i wanted to eat a Paleo type diet (aka Caveman diet). This diet focuses on eating things that our ancestors ate back in the day before agriculture came along. It basically excludes grains, legumes, starches, diary, sugar, alcohol and refined salt. That does sound like a LOT of things that you cannot have but there are good things that you can have. Some things that i have read say that you can have sweet potatoes in moderation. I have decided that i am going to try my best to follow this way of eating as close as i can because a friend of mine says that once you have been eating this way for a little while, when you do indulge in a cheat meal, you feel like crap! I have joined E Meals as well. This is a company that allows you to choose the eating plan that you are following and they send you weekly meal plans, along with the recipes and shopping lists! This was perfect for me because i do try to plan my meals weekly and this takes the guesswork out of planning. I am sure there will be recipes that we do not like for dinner but we are going to try everything at least once and will mark things off accordingly. I am doing this plan for all of my meals and the boys are going to follow this plan for dinner at first and then see where we can take it from there. I am trying to get my kids off of a sugar kick!!! They would literally eat cookies, candy, cupcakes, candy bars, etc (you get the picture) EVERY meal if they could. I truly believe that this is the reason for some of the crankiness, irritability and tossing at night while they are trying to sleep. I know that sugar is REALLY bad for everyone and has been linked to cancer in many different situations. And i do not want to be the one responsible for any of this! So, i am trying my best to change things for the better in my house. It is going to be hard but i think it will be better for everyone.
Today is Day 1 of my Paleo diet and it has gone well so far. Here is what my meals have looked like:
Breakfast: Green Smoothie (spinach, banana, strawberries), small serving of grilled chicken strips with 2 cherry tomatoes.
Lunch: Salad with leafy green lettuce, broccoli slaw, broccoli sprouts, 3 cherry tomatoes, sirloin steak (about 4oz), juice from 1/2 lime and sriracha sauce on top. YUMMY!!
Dinner: Southwestern chicken w/avacado salad. (and i cannot wait to eat this!! Love everything about it)
I have taken my vitamins like i was supposed to and have been drinking my lemon water. Hopefully things will continue to go good. I have got to get the rest of this weight off!! I will be doing some type of exercise later as well!
Here is a little info on Paleo if you are interested:


December 06, 2011
Australian food is safe.
The 23rd Australian Total Diet Study (ATDS), formerly known as the Australian Market Basket Study, has found that Australian food is safe with only low rates of contamination with mycotoxins (toxins from fungi), agricultural chemicals such as pesticides and veterinary chemicals.
The survey undertaken by Food Standards Australia New Zealand ( FSANZ) also looked at food additives and nutrients in foods. More than 1500 foods samples were included in the survey and were tested in the form that they would be eaten.
Children 2-3 years of age exceeded the upper limits of intake for nutrients copper, fluoride, selenium and zinc. However this was not considered a health and safety risk as the upper limits for these nutrients are very conservative. Infants aged 9 months in the highest percentile of intakes, also exceeded the upper limits of these nutrients except copper. These nutrient intakes will be further investigaged in nutrition surveys.
The next survey will investigate acrylamide in food and chemical migration from food packaging.
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MONDAYS - CLOSED
FRIDAY - SUNDAY 11:00AM - 2:30PM
TUESDAY - THURSDAY 5:00PM - 10:00PM
FRIDAY 4:30PM - 11:30PM
SATURDAY 4:30PM - 12AM
SUNDAY 4:30PM - 11:00PM
* Kitchen closes half an hour prior to closing time
Come & experience the charms of our belly dancers and a menu that will equally impress! Plush divans and cushions welcome you under candle-lit Moroccan fabric tents that can host your intimate or large group needs. Get your friends up dancing and learning the art of belly dancing while enjoying drinks & dinner.
Our Moroccan-French cuisine menu will awaken your senses. We serve daily dinner with brunch and lunch on special occasions.
Ask your server for wine and cocktail pairings that will truly complement your meal and fully complete your dining experience with us!
The Sultan’s Tent offers our 3-Course French Moroccan Dining Experience. This includes a 30 minute Belly Dance Performance.
Cafe Moroc offers nightly dining, drinks or dessert menus and is available for a la carte dining Sunday to Thursday.
We only offer our 3 course tasting menu in the tented areas
A la carte dining is available in the café Moroc
starting at $55 pp
Kids Menu $29 pp
We listen to our guests
For your event of up to 200 guests. From your actual wedding to the shower, a holiday get-together, corporate function or birthday we are ready to help you customize your special day.
At The Sultan's Tent, we have the privilege of showcasing some of the world's best belly dancers in our nightly show. Click below to get to know them a little better.


Holiday greetings to you, Scandinavian style! This year we’re sharing some Norwegian, Swedish, Danish, Icelandic and Finnish touches, anchored by our Washington Island Stavkirke, modeled after a 12th century stavekirk in Borgund, Norway.
Christmas, Christmas glorious Christmas
Shine over white forests
The crowns of heaven with sparkling lights
Glistening bows in each of gods houses
A hymn sung time and time again
Eternal longing for light and peace…
Shine over white forests
From the Swedish, “Jul, jul, strålande jul“
The idea of building a stavkirke on Washington Island was formulated in the early 1980’s by the pastor and members of Trinity Evangelical Lutheran Church. Years of planning, fundraising, obtaining materials and initial work followed and the actual foundation of the Stavkirke was begun in October 1991. Ann’s brother, John Herschberger, was one of the two main carpenters. They were joined by several others, most volunteering their time. There are twelve center staves as well as heavy beamed, ship-like construction throughout the structure. It was dedicated as a house of worship in August 1995 and the tower and dragon heads were added in 1999. The building is open to the public and accessible by a boardwalk or path through the woods.
For a taste from the former Danish Mill, this re-discovered recipe in an old Washington Island Observer reads in part, “This is a family favorite, a recipe passed down from the Petersen side of the family that settled on Washington Island in the late 1800’s. We never remember a Christmas without them. This cookie recipe is so well-used that only the ingredients are listed on our recipe card!”
Thank you Danish Mill family!
Danish Mill Christmas Crisscross Cookies
1 cup butter (softened)
5 Tbsp. white sugar
1 tsp. vanilla
2 cups flour
Preheat oven to 350°. Cream together sugar, butter and vanilla. Stir in flour. Form into 1 1/2″ balls and roll in sugar. Use a fork to form a crisscross pattern. In the center, place a small piece of pecan, maraschino cherry or chocolate chip. Bake for about 10 minutes or until just starting to brown around the edge. While still warm, sprinkle colored sugar on top.
In Iceland, Jólabókaflóðið, or “Christmas book flood” is a unique and charming Christmas custom where new books are given and received on Christmas Eve and, by tradition, everyone begins reading the books right away, often while drinking hot chocolate. (We love this!)
If something more than hot chocolate appeals to you, why not try some Finnish Glögi (Mulled Wine)? Most recipes have the same basic ingredients, but with variations on the use of extra wine or red grape juice instead of water, the amount of sugar, using red grape juice only, adding vodka or adding fresh lemon and orange juice. Here’s one to try:
- 1 1⁄2 cups water
- 1⁄2 cup sugar
- 5 whole cloves
- 1 cinnamon stick (3-inch)
- 1 tsp whole cardamom seed
- 2 Tbsp. orange peel
- 750ml fruity red wine (1 bottle)
- 2 Tbsp. raisins
- 2 Tbsp. almonds, blanched whole (or slivered)
- In a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
- Tie all spices and the peel into a small piece of cheesecloth for easy removal.
- Add the spices and peel and wine to the sauce pan and simmer, covered, 5 minutes.
- To serve: Evenly divide gogli into each glass. Add a few raisins and almonds in each, or serve separately.
Eternal longing for light and peace…Shine over white forests
Our warmest wishes to you and yours for genuine Scandinavian hygge as well as happiness, good health, love and peace this holiday season and into the new year.
With gratitude for your friendship,
Ann, Butch, Cindra, Carolyn, Barb, Kathleen, Patricia, Kirsten, Ellie, Shawn and Roxanne


When I first met Jackie and Buen, I was immediately introduced to 30 Kitchen + Bar at our first lunch out together. Then it was followed almost every week and progressed from once to twice a week. I decided that a review is in order.
Why we love them? Two things: (1) you get your money’s worth and (2) you leave 30 Kitchen with a full belly.
Due to our frequent lunch visits and cravings, I decided to share the reason why we kept coming back to 30 Kitchen + Bar.
30 Kitchen knows the way to the Meatlover’s heart and satisfies a sweet tooth. They have unforgettable heavenly French toasts–which we doubled as appetizers whenever we dine. My favorite picks so far are Chicken Caesar Panini, creamy Chicken Pesto Pasta and any Nutella-related French toast.
Your gastronomic adventure starts at ₱150 – ₱240 for rice meals, ₱150 and above for sandwiches and pastas. They are also very generous with their serving. Small eaters might not be able to polish off their plates that much. But one thing rings true: you will leave 30 Kitchen with a full stomach.
According to Buen, 30 Kitchen + Bar used to be in Paradise Village in Banilad but they’ve transferred to The Gallery in Mabolo, which is a good move. They have a black and white theme for their furniture with a minimalist touch. A perfect place to relax, grab a quick grub or have drinks with friends.
We love going to 30 Kitchen for lunch or dinner, making it one of our favorite and most go-to restaurants for stress eating. I think we’ve tried 70% on the menu.
30 Kitchen + Bar
The Gallery, Juan Luna Ave.,
Mabolo, Cebu City