Is anyone else wondering why we don’t have a cute protein-based healthy brunch place? I would love to see a brunch place that caters to the fit blogger crowd, complete with protein pancakes and cute decor. Until that happens, we have to take matters into our own hands with some creative recipes, like these healthy protein pancakes.
Why pancakes? Because you can mix anything in there and make it work! We’ll be using protein powder for our recipe, but you can also sprinkle in collagen powder for a beauty booster.
1 cup oat flour
2 scoops protein powder
2 tablespoons ground flax seeds
2 teaspoons baking powder
1/4 cup Greek yogurt
1/2 cup egg white
Pinch of cinnamon
Pinch of salt
1. In a small bowl, add baking powder to the yogurt and let sit for a few minutes while you mix the other dry ingredients.
2. Beat the egg and egg whites together, add to the dry ingredients. Mix in the yogurt and baking powder.
3. Heat up a griddle or pan and add a pat of butter. Pour in some batter, wait for it to bubble on top before flipping.
Looking to up your protein intake?
If you’re trying to generally get more protein in your life, you don’t need to confine yourself to animal-based sources. Try healthy treats like edamame or seitan (BBQ seitan is amazing) to incorporate more protein throughout the day so you don’t have to rely on consuming it in bulk.


My Pokémon Cookbook: Delicious Recipes Inspired by Pikachu and Friends
(as of Oct 12,2022 16:52:59 UTC – Details)
From quick snacks you can enjoy before a battle, to epic meals fit for a post-tournament celebration, The Official Pokémon Cookbook includes recipes for every occasion.
Explore favorite flavors from every region, including the newest, Galar!
Create dishes inspired by Pikachu, Charizard, Umbreon, and more.
Gorgeous photos of finished recipes help ensure success.
FOR EVERY SKILL LEVEL:
With step-by-step directions and beautiful photos, learn to make iconic foods that bring the lush culinary landscape of Pokémon to life.
COMPLETE YOUR LIBRARY:
Pokémon Wisdom: A Journal for Embracing Your Inner Trainer is also available!
Feast on delicacies unique to the Earth Kingdom, Water Tribe, Air Nomads, and the Fire Nation with the Avatar: The Last Airbender: The Official Cookbook. World of Warcraft fans will love to prepare dishes like Bladespire Bagels, Wild Berry Bread, and Chewy Fel Taffy. 192 pages. World of Warcraft Fans will love preparing food and drink recipes from across the realm of Azeroth like Ancient Pandaren Spices, Fel Eggs and Ham, and Mulgore Spice Bread. Over 100 recipes. A great gift for fans of Fallout or the gamer in your life, this cookbook features over 70 recipes Including Yum Yum Deviled Eggs and BlamCo Mac & Cheese.
Publisher : Insight Editions (October 25, 2022)
Language : English
Hardcover : 128 pages
ISBN-10 : 1647226627
ISBN-13 : 978-1647226626
Reading age : 8 – 11 years
Grade level : 4 – 6
Item Weight : 1 pounds
Dimensions : 8 x 0.7 x 10 inches


The week of Christmas is coming and we add to your menu tasty idea.
How about combining the caper of Salina mozzarella goat, all wrapped up in a tasty savory muffins?
Marta, foodblogger of "Ciotola di riso bianco", explains how to prepare this dish.
Ingredients for 15 muffins:
- 200 grams of flour type 2
- 100 grams of grated Parmesan cheese
- 2 tablespoons capers of Salina in salt, rinsed well
- 3 eggs
- 1 goat mozzarella (or cow)
- 100 ml of rice milk
- 100 ml of sunflower oil
- 1 teaspoon dry yeast
- Salt and pepper
The procedure is very simple: after activating the dry yeast (or you can use half a packet of yeast bread) and cut the mozzarella into very small cubes, combine all ingredients in a bowl, stirring well until mixture is smooth.
We distribute the mixture into cups or into the mold and garnish with some other caper on the surface of the muffin. Bake at 180 ° for 20 minutes.
From serve still warm to maintain the melted mozzarella (may also be prepared first and then heat).
If you want to suggest you also your recipes Christmas or test creativity with the typical products of the island of Salina, please email us on our Facebook fanpage


Indian agriculture is desperate for reforms and a rise in productivity. This could also have a domino effect on the country’s ties with China.
An Indian farmer at work.
India’s long-awaited farm reforms are seeing some protests these days, primarily from the state of Punjab, but there is little doubt that without the reforms – which free farmers from having to sell produce only to government-approved bazaars and at government-approved rates – there is little hope of the country’s agricultural productivity rising.
A little more than 40 per cent of Indian labour is employed in agriculture even the sector’s share of gross domestic product (GDP) is just under 16 per cent. Most rural households in India now make most of their income from non-farm sources. In 2015, the average share of income in a rural household in India from farm sources was less than one-third.
Working on the farm simply doesn’t generate the income, these days, that helps a large number of people see it as worthwhile work for a lifetime anymore – especially if they own no land or possess only a small patch. While the number of farms have doubled in the last 50 years in India, their average size has halved to barely 1 hectare. Productivity of these farms are lower than even fellow BRICS (Brazil, Russia, India, China and South Africa) countries – for instance in the two major staple crops, rice and wheat, China’s farms deliver twice the yield than those of India’s.
India’s farm reforms are set to free primarily these crops, rice and wheat, in some of biggest cultivation areas like the northern state of Punjab and allow more market forces to come in and drive up productivity. Most agrarian produce in India already deal with market forces without state intervention, so there is no reason why wheat and rice should not face the same conditions. In fact in many agrarian products, like milk, productivity has steadily increased (India is the world’s largest producer of milk), and all parties, from large multinational corporations, to successful corporations and individual entrepreneurial players operate successfully in the market.
India’s new farm laws are likely to have domino effect in private purchase and participation in agrarian produce, consolidation of land and production to standardise produce, lead to greater production of cash crops, and higher farm productivity. This supply side shock will have a ripple effect across society as excess farm labour moves out and is absorbed in the growing use of food processing (at an average, only 10 per cent of India’s farm produce is processed). It will also lead to a move away from staple food diets and a climb up the food chain for many Indians. All this is undoubtedly disruption, but it is the disruption that India urgently needs to fix its perpetually under-performing agricultural system.
There is also a strategic aspect to reforming Indian agriculture. The question in this is – if India’s farm productivity rises sharply, including in staples, where would that excess production go?
The simple answer is – it could go to China. A combination of flooding in the Yangtze river basin, spread of crop diseases, a growing population, and change in dietary habits is already causing significant food shortage in China. So much so that President Xi Jinping’s Clean Plate programme to reduce food wastage has started reminded many of Mao’s dictates in 1959 during the Great Famine (1958-62). Even as the Yangtze river basin (which produces 70 per cent of China’s rice) has seen its worst floods since 1939, food prices have soared, rising about 10 per cent during 2020. China’s relations with other sources of major food exports like the US and Australia are increasing more bitter than ever, and India, despite current hostilities, could step in.
With increased farm productivity, India could aim to emerge as the food basket of the future for China. Such a relationship would bind the two Asian powers in a relationship of interdependence which would reduce chances of conflict and bring greater stability to Asia and the world. China will need ever rising levels of food in the years to come, and India is one of the best and closest sources to buy that food. India grows almost every kind of food that is a Chinese staple.
Therefore, widespread reform of Indian agriculture is not only beneficial to the Indian economy by making its farms produce more voluminously and free its labour from being trapped in low income farm labour jobs, but it could also bring significant leverage with what is now a source of constant conflict, China.


Easy Bites is dedicated to easy fun recipes that anyone can do! Cooking is not just a task a person has to do when they want to eat. It is a way of expressing yourself and creating something delicious. This site is going to showcase different recipes that I have either made up with the items in my kitchen or have found online and made my own.I will be posting recipes for dishes that are low budget, healthy, and fun to make. Testing out new foods in the kitchen does not have to be something that is dreaded, instead it is something to be looked forward to. I hope you guys are hungry and stay tuned to see what I have in store to share.


We finally got to check out Hazel Hayes! I reckon it's one of Hamilton's best kept secrets! We especially loved the mismatched vintage chairs and the little touches in the place that makes it feel very homey and cosy!
The coffee was great too, and it was served in cute little cups. Don't get me started on the food! Everything looked so good and we actually had a hard time deciding what to order. In the end we decided on the slow roasted pork belly burger and an "egg and bacon and cheese sandwich thing". Lol. The food was yummy too! If you want to have a feed, though, be sure to come in before 3 as that's when their kitchen shuts!
It's definitely a place we'll come back to. The staff are really lovely, the food and coffee is good. A new hiding place? We think so too.
Hazel Hayes is located at 587 Victoria St. For more information, visit their website or Facebook page.


Friday, April 3, 2015
Soy Chunks Momo Recipe: Great Alternative for Vegetarians!!
Soy chunks Momo is very popular among both vegetarians as well as non-vegetarians in my hometown in Nepal. It is mainly considered as a street food and is well loved by younger generations. Whenever, we have a momo party here in the States, I rarely see people making momos out of soy chunks for vegetarians. It is either they have never tasted one back home or it might be that they do not know the process of making one. I have tasted several alternatives (potato, cabbage, scallion, etc) but none of them are as good as the one made out of soy chunks. Keeping the fact in mind that all of us may not know the recipe of the yummy Soy Chunks Momo, here i present you the step by step process to make the vegetarian version of our national food "MOMO." Enjoy :) Make sure to follow my easy Momo achar recipe as well ( Click here for yummy MOMO Achar Recipe.)


By Chef Erin O’Donnell
As Bob Marley so eloquently put it: “The sun is shining and the weather is sweet” so let’s all get out there and enjoy us some good old Vitamin D.
Some of my favorite things to do in the sun are hike, bike, kayak, and just soak up some rays on the beach. Another great American pastime is the good old family BBQ, and I would love to share some of my favorite go-to’s for a hot afternoon.
I have the most fun grilling out and there are some great benefits too, like no dishes (woo hoo) and not a bunch of added fats and oils to cook with, so we’re getting healthier already – who doesn’t love that? My most tasty BBQ would have to be my tri-tip. I make a red wine vinaigrette with some fresh parsley, dijon, red wine vinegar, Worcestershire sauce and olive oil and marinade for up to 24 hours. Then preheat the “barbie” to 350 degrees and toss the tri-tip on for 35-45 minutes until it’s as done as you like it.
We all have beloved friends who are vegetarian (like our Communications Manager Eva Lipson) and vegan friends (like Co-Owner Misty Young), so these are for them.
I love veggies and especially when grilled, the natural flavors are really brought out, followed by the sweet smokiness from the briquettes below.
Try this super-easy recipe: take zucchini and slice it lengthwise into planks so it won’t fall through the grill. Place the planks in a ziplock bag with Italian dressing and let marinate for 30 minutes. Then place them on the top rack of the grill so you don’t get flare ups from the excess dressing. The squash is cooked to perfection in minutes and is sure to be a crowd pleaser.
Another option are grilled red peppers and asparagus. These I simply brush with olive oil and let them cook for about 7 minutes. Freshly grilled asparagus tastes extra good with a squeeze of lemon them. If you’re grilling corn, soak them in water for 20 minutes, then put right on the grill, turning frequently. A little salt and you’re golden.
So crack a cold beer and dust those cobwebs off your BBQ and let’s get grilling!


Food poisoning can not only cause significant injury, and in some severe cases even death, it can also put a major financial burden on victims in terms of lost wages, medical costs, and other expenses. According to the CDC, though, only a small number of food poisoning cases are reported. Of the cases reported, however, “norovirus was the most common agent and salmonella was the second most.” While poultry, beef, and fish are often the top three culprits, food poisoning can also occur from contaminated fruits and vegetables, and any products using any of these food items.
Food contamination can occur in the harvest, sanitation, preparation, or storage processes. According to the Nevada Department of Health and Human Services Health Division the 5 major risk factors that contribute to food borne illnesses are improper handling temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, and poor personal hygiene.
If you believe you have suffered from a food poisoning injury, it is important to consult a Nevada attorney as soon as possible to protect your rights. A Nevada attorney specialized in food safety issues will review your case, contact the proper health authorities to prevent further outbreaks, ensure you receive adequate health care, and file a case against anyone who may be the cause of the food defect.
In Nevada, food poisoning cases generally fall under a product liability assertion – strict product liability, negligence, or breach of warranty. Under strict product liability, once it is proven that the food product was defective and that the defective product caused injury, the manufacturer or supplier is liable. That the manufacturer or supplier exercised sufficient care to ensure the safety of the food is not a defense to strict product liability.
In addition to alleging strict product liability, food poisoning victims can also bring a cause of action against a manufacturer or supplier on the basis that the manufacturer or supplier was negligent (did not take enough care or perform enough safety procedures) over the food product to ensure the food product was not contaminated, that such lack of care caused the food to be contaminated, that the contamination caused injury, and there are damages. Though Nevada has not adopted a specific test in determining the manufacturer’s or supplier’s negligence the standard of proof is that the manufacturer or supplier failed to exercise “reasonable care.”
Breach of warranty occurs in a food poisoning case when an express or implied warranty from the manufacturer or supplier that the food product is fit for consumption is violated.
If a victim dies from food poisoning, a wrongful death suit may also be brought by the victim’s family and/or loved ones. If it can be shown that a large group of people became ill from a food defect, the victims may join together and file a class action lawsuit.


Our Coffee Shop is a firm favourite with customers of all ages with food to suit everyone. Relax as you overlook our Country Park and lake in this light and airy atmosphere and don't miss a thing with our FREE wi-fi access.
There's always a warm and friendly welcome even on the chilliest of days, and when weather allows our visitors can take their meals outside in the sunshine to our patio tables.
All of our food is home made on the premises by our chefs and bakers including our legendary scones and meringues! We support local suppliers where possible in preparation of our wholesome, tasty meals and baking.
- Full cooked Breakfast from 9am - 11.30am
- A wide range of home baking
- Daily specials menu with freshly cooked meals and lighter options
- A selection of dishes suitable for vegetarians
- Children’s lunchboxes
We also provided:
- High Chairs
- Facilities for heating baby food
- Baby changing facilties
- Fully accessible for disabled visitors
- Catering for coach parties To book in a coach party, or make a group booking, we would appreciate 24 hours notice.
Coffee Shop Opening Times
Monday – Friday 9am - 4:45pm
Saturday & Sunday 9am - 5:45pm
*Breakfast 9am - 11:30am
Last hot food orders, Monday to Friday at 2.30pm, Saturday and Sunday at 3.00pm.
Our Coffee Shop holds a current PASS rating in food hygiene standards.
Coffee Shop Vouchers are available to purchase in store


Meats and Eats offers two types of catering, full cater or you pick-up cater.
Full cater (we come to you) 40 person min.
Distance we will travel is up to our discretion.
Meat Choices: Hickory Smoked Sausage, Brisket, Pork Ribs, or Chicken
This cater includes: Number of meats you choose, Potato Salad, Baked Beans, Sliced Bread, BBQ Sauce, Plates, Napkins, Plastic ware
Please note: drinks and desserts are not provided.
Pick up Cater (you come get it)
You pick it up hot, ready to serve or cold and heat it yourself.
This type of cater is priced according to individual needs. You tell us how many people and what foods from our menu you would like and we customize your order.
Reasons to Cater
Meats and Eats Catering is ideal when you want your event to be delicious, memorable, and stress-free. Lets us do the work, you focus on having a great time.


Like I told you on my post last Sunday, I went to Japan last month for a week and today I'm going to show you candy and snacks I bought from there. Some items are only sell in Japan so if you have a chance to go there don't forget to give them a try. I promise you won't be disappointed.
. Okay, so Kitkat is not Japanese brand. But, it is one of the top selling chocolate bars in Japan. Kitkat in Japan has many varieties that not available in other countries such as green tea. I'm not really sure about strawberry Kitkat whether it sell somewhere else though.
Next, Collon, crispy cream candies with an unfortunate name. It's a green tea flavour as well and apart from its name I think the taste is really nice. The outer shell is flakey like thin layers of wafer cone. The filling is very soft and fluffy. I can see how these are much more likely to be designed for kids rather than adults given the sweetness level. As a sweet tooth girl like me I don't really mind how sweet it is.
Tokyo Banana is a number 1 souvenir choice when I want to get something back as a gift from Japan. These cute banana shaped sponge cake is filled with banana flavored custard which is sweet ans soft. There are more choice of flavours but in my opinion the original one is the best. If you are interested I recommend you to buy it in the airport so you don't have to worry about space in your luggage :)
Last one, it's not a candy but I think I might also show you this as well. I used to curios about how people make all yummy chocolate with lovely pattern on top and this answer everything. I found it in 100Yen shop. Thought it would be good if I can make my own chocolate with lovely heart pattern on top.
Have you ever tried any of these sweeties?


Diverticulosis is associated with a diet high in processed foods and low in fiber and fluids. Diverticulosis can be effectively treated by increasing dietary fiber and fluid intake and using digestive system herbal remedies to soothe and tone the lining of the digestive tract.
Grains also help neutralize stomach acid, so eating foods like crackers and cereals and rice can be a help. Something to note though - oatmeal, which is one of my favorite comfort foods, usually will end up giving me heartburn, and I am talking about plain oatmeal with nothing else in it.
Also, foods made from grains like bread and cereals [stay away from those with lots of white processed flour and sugar]have a tendency to help neutralize the acid in the stomach, as does the foods like pasta and rice which are high in complex carbohydrates.
Water, herb teas or fresh juices provide the body with the liquids it needs to manage all the digestive processes properly, whereas tea and coffee need the water they are made with simply to deal with processing the tea, coffee, milk, and sugar and cannot be counted in the needed quantity of liquid.
Most people would like to keep their digestive disorders secret as they find that having these conditions embarrassing. However, what they may not know that having a digestive disorder is in fact a very common problem. With so much secrecy and mystery, there are a lot of myths surrounding digestive disorders.
Another acid reflux treatment medication are the Proton Pump Inhibitors. These drugs are only available by prescription, and are more effective than the H2 Blockers. The Proton Pump Inhibitors both block the secretion of acid into the stomach, and protect the esophagus from acid so the inflammation heals.
Chronic constipation can cause bloating and pain in the stomach. Haemorrhoids or piles is the first complication of constipation. Impaction (tools that are accumulated and are hard to pass naturally) and lazy bowel syndrome (bowels will stop functioning without laxative) are the other complications. To avoid lazy bowel syndrome, start using natural laxative like bananas and other fibrous fruit.
What Are The Causes Of Indigestion?. A layer of mucus lines the stomach, esophagus, and intestines. If this mucus layer is damaged the acid can irritate the underlying tissues. If you eat food that doesn't have any living enzymes, or a combination of protease, amylase, or lipase then the food may sit there undigested.
Raise the head of your bed 6-8 inches by putting wooden blocks under front bedposts. (This is better than extra pillows). Memorize the causes of acid reflux (above) and make the necessary changes.
Acid reflux disease has just come into the media spotlight recently. This is because of the development of different medications and treatments for acid reflux. In other words because drug companies can make some money from finding a cure for acid reflux there seems to be a sudden outbreak of acid reflux disease.
There are many causes for acid reflux and an explanation is needed on why so much stomach acid is in your esophagus and not in your stomach. Most of the time it is because of your lifestyle decisions that a person makes that cause acid reflux disease. If you are not exercising, not eating healthy or continue to smoke "cancer sticks" and drink alcohol you are a prime candidate for acid reflux disease.
Acidity: The food we eat gets digested with help of acids secreted from the stomach. These acids enhance the digestion process, when there is an excess production of these acids, it is called acidity.
Constipation could make you feel restless. In fact, constipation, bloating, diarrhea, stomach pain and cramps are common before periods in some women.


Home Menu Catering Community Coupons Online Ordering|
Call to order 518-356-4577 or 518-356-1978
MAP & DIRECTIONS
We are conveniently located at 2315 Curry Rd. at the corner of Fort Hunter Road across for Cumberland Farms. Its easy to pick up or have our pizza and other menu items delivered in the Schenectady and Rotterdam areas.
Just minutes from I-90, I-890 and the Mohonasen Senior High School, Daurizios Fat Boy Style Pizzeria & Catering is the ideal choice for lunch, dinner, late-night snacks or your next party!
Click the map to the left to get directions from your location with google maps.
Call to place your order or book your next event now! 518-356-4577 or 518-356-1978


Food adventurer Stefan Gates gets pupils thinking about the science linking their health and diet by preparing a crispy worm salad, in a video designed for use in Key Stage 2, 3 and 4 science and PSHE lessons.
Gastronuts presenter Stefan Gates prepares and eats a salad using crispy worms, jellyfish and giant ants. Stefan makes the point that although people may eat very different foods around the world, they still contain essential nutrients like protein and vitamins.
Stefan then explains how some foods are healthier than others, and he wonders if there's ever any reason why certain foods should be banned.
This introduction to the idea of choice and restriction of food, and how diet and nutrition are linked to health, can be used to encourage primary and secondary pupils to think about healthy and unhealthy foods and to debate how much control there should be over the food we eat.
The Department of Health is responsible for nutrition policy (since 1st October 2010)
The Food Standards Agency was responsible for nutrition policy until 1 October 2010. See this link for archived information on nutrition
The School Food Trust is an independent body with the unique remit of transforming school food and food skills
FastFoodNation offers a unique reference point on fast food, our health and the alternatives
This website provides free resources to teach about healthy eating, cooking, food and farming from 3 to 16 years
A debate as to whether the government should play a stronger role in guiding food and nutrition choices
An article in The Guardian detailing how the National Institute of Health and Clinical Excellence (NICE) educates consumers about what they're eating and curb some of the food industry's excesses


Good news for those of you in the South End: a new mini-market and sandwich shop called Maax Market (named for the owners’ dog!) will be opening in the old Lambert’s spot sometime in the next few weeks. (They picked a difficult time of year for new business, no? But I wish them the absolute best of luck!!)
According to various reports, the store will stock conventional grocery products as well as natural and organic foods, and the sandwich selections will include vegetarian and vegan choices. The best part is that the market will be peddling treats from Cafe Indigo, so you can get a cookie bar to go with that cruelty-free sandwich!
Here’s my favorite quote from the South End Patch article I linked above:
“You can come in here and get Pepperidge Farm cookies or you can get a vegan cookie or gluten free,” Gretchen said. “Residents have made it clear they really want vegan, they really want all-natural.”
Yay! A similar bit from the MySouthEnd article:
“We’re nervous, of course,” Gretchen said, though she added the focus on low-cost, non-organic and organic foods would help in drawing a wider range of people in.
I find this really interesting, since even I am old enough to remember the days when advertising natural, organic, vegan food would certainly NOT help a store draw a wider range of people — and in fact actually might hurt business with its associations of hemp and granola (both of which are things I love, incidentally). So that’s exciting! People are starting to care about this stuff. It’s a good time to be vegan! And it’s a good time to realize that cheezy poofs aren’t really food.
The Maax deli is open for sandwich business already, though no word yet on when the CI stuff will get there. If you’re in the area, though, stop in and say hi to the owners, Gretchen and Carl Blomendale. They’re welcoming menu input, so if you’ve got any killer vegan sandwich ideas, why not put in your two cents? And while you’re at it, let ’em know they made the right choice in stocking vegan cookies!
Maax Market is located at 682 Tremont Street in Boston. No Web site yet but of course I’ll keep you posted!


I thought that this idea of a tea bag cookie would be cute. They didn’t really turn out to look like tea bags but they still tasted great. I love shortbread! I think, if you can get them to turn out like tea bags, that would be awesome. But this recipe is still great. Here you go:
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3.5 ounces dark chocolate broken into small pieces
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick. Place a tea bag as a guide and cut with a knife.
Make a small hole at the top with the help of a skewer or cookie stick. Place the cookies on an ungreased baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 2 and half ounces chopped chocolate in a glass bowl and microwave on high power for 20 seconds. Stir with a wooden spoon. Continue to heat and stir in 20-second increments until the chocolate is just melted. Add the remaining chopped chocolate and stir until the residual heat in the bowl melts the chocolate completely. Allow it to sit at room temperature, stirring often, until it’s completely smooth. The more you stir, the glossier the chocolate will get.
Dip each cookie half way through in the chocolate and set it on parchment paper to dry. It will only take a couple of minutes for the chocolate to set. After it’s dried, string a thread through the hole (if after baking the opening is small, gently push the skewer through) and attach the tea bag.
Arrange on a platter and serve. Enjoy!!!
You should totally try this out! They are delicious and buttery! Yum!


And no, we won’t apologise for the pun, because eggs are back.
It was a rough day for everyone when eggs were put on the no-go list; what were we supposed to eat for breakfast, bran flakes? No thank you. But all that worry is behind us, because this myth is busted. Eggs are not inherently bad for, in fact they provide your body with a lot of helpful unsaturated fats that work to unclog arteries. Yes, even the yolk is back on the good menu; put away the shame you feel when you eat a bacon and egg sandwich.
The myth is so pesky because egg yolks are high in cholesterol, and everyone knows that having high cholesterol is the quick way to a heart attack. The problem is that consuming large amounts of cholesterol does not mean that your blood will have a high amount of cholesterol, because that’s the human body for you. What causes high cholesterol is, in fact, large amounts of saturated fats, which are found in other fun things like butter and take-away. The truth is, when you eat more cholesterol, your body produces less of it, and that’s a good thing. So eggs are exactly what you need to keep those levels down.
There is some sad news, however. If you’re already suffering from high cholesterol, you’re going to need to watch how many bacon and egg sandwiches you have. Eating too many eggs when you already have problems with your cholesterol are just going to make it worse, sadly. So to embrace our rekindled love with eggs, we’re ranking some of our favourite ways to eat them!
Often quick and easy to make (you can add quite literally anything to your omelette), this is a good way to start the day.
Ranked this low on the list because it’s not the prettiest thing to see in the morning, but it sure tastes good.
- Hard boiled
Nature’s solution to man’s greatest struggle, figuring out how to prepare an egg that they can have for lunch.
It mixes two of the best ingredients: eggs and pastry. Add to the fact that you can get creative with the rest of the quiche ingredients, making it one of our favourite dinner options.
What’s more satisfying then breaking the outside of the poached egg and watching the gooey insides run everywhere? Nothing, that’s what.
- Toy soldiers (Frog in a hole/ Egg in a basket)
Simply the best way to eat eggs as a kid, and for this it will always hold a special place in our hearts.
- French toast
Not an egg-centric dish, but it’s the egg that makes it so good! Egg soaked toast is the only thing we want when we first wake up.
What can we say about fried eggs that you don’t already know? They’re amazing. Cook them sunny-side-up for the complete experience.
What’s your favourite way to eat eggs? Let us know!


BAGS AND POUCHES
FOR BAGGED SALADS AND PRODUCE
Because they offer optimal permeability to gases for still respiring package contents, our customizable bags and pouches are ideal for fresh salad mixtures such as lettuce, cabbage, spinach, carrots and other fresh vegetables. Specifically formulated to maximize the shelf life of fresh produce, we have a worldwide reputation for reliable seal properties and maximum strength.
FOR YOUR FRESH PRODUCE
Optimal film for Controlled Atmosphere Packaging, designed to slow down the metabolism of fresh produce
Outstanding machinability; excellent seal propeties and faster throughput
Ideal transparency, optical and anti-fog qualities for flawless shelf display
Package printability transform a simple film into an opportunity to engage with customers
TariboA bag for Controlled Atmosphere Packaging (CAP) , ideal for fresh salad mixtures. Available in a range of sizes. Highly transparent, can be flexo-printed
EXCELLENT SOLUTIONS FOR YOUR BAGGED PRODUCE
Choose the features that most benefit fresh fruits and vegetables:
A range of sizes available per your needs
Wide range of thicknesses
Tailored to the demands of produce package
Multiple gas transmission levels available
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Variety of hole sizes and patterns available
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Variety of designs, patterns and finishes
More Packaging Solutions Ready to Be Tailored Specially For You
A lightweight protective product range of lidding films to protect texture, color and flavor of fresh-cut fruits and vegetables.
High performance flexible film ensures excellent performance with VFFS and HFFS packing machines idea for fresh salad mixtures.
Are you interested in learning more about our chilled food flexible packaging solutions? We're waiting to hear from you!
De Steiger 46
1351 AC Almere
Tel: +31 36 767 1000
Fax:+31 36 540 4800
Tel: +972 4 959 8800
Fax:+972 4 989 4250
PO Box 527
Morrisville, NC 27560


If you are in the food industry business and looking to expand your menu options， then adding churros to your offerings can be a wise decision. Churros are a delicious Spanish treat that has gained popularity around the world. They are crispy on the outside， soft on the inside， and usually coated with sugar. Many people enjoy eating churros dipped in chocolate， making it a perfect dessert option. To make the process easier and more efficient， investing in a food machine churros products wholesale can be a game-changer for your business.
When it comes to adding churros to your menu， it is important to ensure consistency and speed in production. Using a food machine churros products wholesale allows you to streamline the process and produce large quantities of churros effortlessly. This not only saves time but also ensures that each churro is made perfectly， maintaining the same taste and quality every time.
Buying churro machines wholesale can also be cost-effective for your business. Purchasing in bulk significantly reduces the cost per machine， allowing you to save money in the long run. Additionally， wholesale purchases often come with discounts， further increasing your cost savings.
Another advantage of buying churro machines wholesale is the variety of options available. You can choose from different machines depending on the size and capacity of your business. There are manual machines suitable for small cafes or food trucks， which are affordable and portable. For larger establishments， there are electric or gas-powered machines that can produce a higher volume of churros. Having options allows you to select the right machine based on your specific business needs.
Furthermore， investing in a food machine churros products wholesale can also boost your revenue. Freshly made churros can be a major attraction for customers， increasing foot traffic to your establishment. Moreover， churro products are versatile and can be easily customized. You can offer a variety of dipping sauces， fillings， and toppings， providing endless possibilities to suit different taste preferences. This versatility ensures that you can cater to a larger customer base and generate more sales.
In summary， if you are looking to expand your menu options and streamline your churro production process， investing in a food machine churros products wholesale is a smart decision. It allows you to save money， maintain consistency in quality， and increase your revenue. So go ahead and explore the wholesale options available in the market. Your customers will thank you for adding this delicious treat to your menu.


Panada Pizza brings all of your favourite dishes together in one restaurant! Serving quality food and delicious treats, Panada Pizza is the right choice for any hungry stomach!
Grab an order of the Cheese Sambousek, the Fattoush Salad, or try one of our many delicious pizza flavours like the Bubba Donair Pizza or the Garlic Fingers Pizza!
Sun : 12:00 PM – 9:30 PM
Mon – Wed : 11:00 AM – 10:30 PM
Thu : 11:00 AM – 11:30 PM
Fri & Sat : 11:00 AM – 12:30 AM
Follow us on Facebook!
68 Highfield Park Drive
Dartmouth, Nova Scotia


Premium Chinese Teas by Tea Pavilion
"TEA PAVILION presents the definitive collection of China's most renowned teas."
With a unique understanding of the lifestyle and tastes of our clientele, Tea Pavilion draws on more than twenty-five years experience of a family-run business, which to this day upholds a tradition of excellence.
Offering an impeccable selection of premium gourmet teas to the most discerning and demanding of clients, we place quality and authenticity at the heart of our tea production.
In order to achieve and maintain the distinctive quality of our teas, our experts have rigorously selected, and skillfully blended, a collection of the finest hand-picked tea leaves, grown in the traditional Chinese methods.
Our commitment to tea is absolute. At Tea Pavilion, we endeavour to captivate the senses of tea connoisseurs, devotees and novices alike with an exceptional assortment of exquisite teas and elegant teaware.
Let us invite you into the fragrant world of Tea Pavilion, where our dedication to cultivate the art of tea drinking is not just a commitment, but a passion.
To learn more, please visit: www.teapavilion.com


At Knorr, our purpose is to reinvent food for humanity by being healthier for both people and the land. Knorr brings the power of flavour to good food to overcome barriers that stop us from eating for good. Knorr champions a wider variety of delicious foods, more plants and a little less meat, and foods that are grown in ways that sustain, restore and regenerate the precious land.
Since 1838, the brand founded by Carl Heinrich Knorr has been on a mission to bring better and more flavoursome food to our tables. He pioneered drying techniques, enabling soup mixes, vegetables and bouillon to be prepared, which were delicious, nutritious and easy to use. Word soon spread and so did his products, firstly across Europe and then the rest of the world. Knorr is now recognized as one of the worlds biggest cooking brands, continuing our founder's mission and celebrating the wonderful differences in food, dishes and flavours to be found around the world. The passion for food lies at the heart of Knorr - and its the reason why Knorr is one of the world's largest cooking brands sold in more than 78 countries around the world.
Contact Unilever about Knorr
If you have any questions or comments about Knorr, please visit our contact page.


Our talented and well trained chef will take you on a culinary adventure as you sample popular dishes from Thailand elevated by his creativity and ability to get the full flavours out of each hand picked, fresh ingredient.
ENJOY FINE DINING ON BOARD
On Board Restaurant
Share a moment with someone special as you dine alfresco under the stars.
Relax and unwind as you enjoy the peacefulness of dining onboard.
All of our dishes are carefully prepared using the finest ingredients.
Enjoy delicious gourmet foods prepared fresh for you onboard.
Start your day off right with a healthy meal prepatred by our chef
Watch the sun sink into the sea as you sip one of our sundowners on deck
Experience the local cuisine while on one of our many outings
Enjoy our open air dining area as we take you away with teh tastes of Thailnd
Enjoy complimentary tea, coffee and water during your stay with us
“The meals were beautiful, elegant and very satisfying. The attention to detail and ability to bring out each individual flavour was awe-inspiring”


Stop by our Urban Winery & Tasting Lounge at 1416 SE Stark St. We’re open 7 days a week. Monday-Thursday: 4-10pm, Friday: 4-11pm, Saturday: 1-11pm, Sunday: 1-10pm with our own Aperitivo happy hour from 4-6pm Monday-Friday.
We make our own wines on-site and pour our current releases in our Tasting Lounge. We also pour several guest wines that are made here in Portland. You can order tasting flights, glasses, or full bottles. We aim to please.
To compliment our wines, we also serve…
- Olympic Provision’s salami – D’Arles, Finnochiona, D’Alsace, Sopressata, and Chorizo Rioja. An amazing array of flavors selected for our wines.
- Cheese from Steve’s Cheese Bar – A seasonal selection of Goat, Sheep, and Cow milk cheeses. Most are raw and aged. All are perfectly wine-friendly!
- Bread and Oil from Little T Baker – Their salted bread that we use might be the best in the WORLD!
- Chocolate Bars from Woodblock Chocolates – Charley roasts his own cacao and makes his chocolates a block away. Delish.
- Olives and Marcona Almonds
And since we also love beer, we always have a couple beers on tap..changing every week or two. We select our favorite beers of the Northwest.


NON-GMO* INFANT FORMULA: FREQUENTLY ASKED QUESTIONS
Our goal is to develop world-class infant formulas to meet the needs of all parents. This is why we maintain constant communications with parents across the nation to better understand what moms and dads like you are looking for in infant nutrition products. Based on your feedback, we see a demand for non-GMO options of our most popular formulas.
We recently introduced three Store Brand Non-GMO Infant Formulas for customers who prefer non-GMO versions of our products. These infant formulas are produced using ingredients that have not been genetically engineered and are available as store brands at your favorite stores.
What Non-GMO Formulas are available and where can I buy them?
We offer four infant formulas that are manufactured without genetically engineered ingredients:
- Store Brand Infant Non-GMO infant formula is a milk-based infant formula that features complete nutrition for your baby's first year. Infant Non-GMO is an infant formula featuring a blend of nutrients that supports your baby's growth and development. Compare Infant Non-GMO to the nutrition of Enfamil® Infant Non-GMO infant formula.†
- Store Brand Advantage® Non-GMO infant formula is a milk-based formula that provides complete nutrition for your baby's first year. Designed to be more like breast milk, Advantage® Non-GMO is an infant formula featuring a blend of nutrients that support your baby's growth and development. Nutrients include DHA, Lutein, and Vitamin E. Compare Advantage® Non-GMO to the nutrition of Similac® Advance® Non-GMO infant formula.†
- Store Brand Sensitivity® Non-GMO infant formula is a milk-based, reduced lactose¥ formula that provides complete nutrition for your baby's first year. Sensitivity® Non-GMO is an infant formula featuring a blend of nutrients that support your baby's growth and development. Nutrients include DHA, Lutein, and Vitamin E. Compare Sensitivity® Non-GMO to Similac Sensitive® Non-GMO infant formula.†
- Store Brand Gentle® Non-GMO infant formula is a partially hydrolyzed formula. Even though this infant formula contains cow's milk, the milk protein in the formula is partially hydrolyzed, or broken down into smaller parts to aid with digestion. Fussiness, gas, and crying are often associated with digestion, necessitating the need for an easy-to-digest formula. Compare Store Brand Gentle® Non-GMO to Enfamil® Gentlease® Non-GMO Infant Formula.
Store Brand Infant Formulas meet FDA standards, just like the advertised formula brands.
What are GMOs?
The term genetically modified organism (GMO) is often used to describe a plant or animal that has been altered using genetic engineering to produce a desirable characteristic. This type of genetic engineering involves methods different from traditional breeding techniques. A few state governments, as well as many consumers nationwide, support laws that mandate labels disclose when a food product contains genetically engineered ingredients. A growing number of consumers also prefer products made without genetically engineered ingredients that include a "Non-GMO" statement on product labels.
What Does the Word "Non-GMO" Mean?
We use the word "Non-GMO" as it is most broadly used in the United States. When we say a formula is non-GMO, we mean it is produced using ingredients that have not been genetically engineered.
Although "GMO" means genetically modified organism, oftentimes it is not how the acronym is used by consumers in the United States. This is because "GMO" is often used to describe products that are manufactured without intentionally added organisms.
We consider a formula to be "Non-GMO" if it uses ingredients from crops that do not have a genetically engineered version in the marketplace or, if an ingredient could come from a crop that has a genetically engineered version, that ingredient comes from the version of the crop that has not been genetically engineered.
Are Genetically Engineered Ingredients Safe?
Yes. Leading medical and regulatory agencies, including the U.S. Food and Drug Administration, vigorously review genetically engineered ingredients and foods for safety. Genetically engineered food ingredients have safely been used in food production for more than 30 years.
Are Organic Infant Formulas Non-GMO?
Yes. Organic formulas that meet U.S. Department of Agriculture's National Organic Program certification requirements do not contain genetically engineered ingredients. Federal law prohibits companies from labeling foods "100% Organic" or "Certified Organic/USDA Organic" if they contain genetically modified ingredients.
However, Non-GMO infant formulas do not necessarily meet the USDA requirements for organic certification. If you prefer products that are Certified Organic, make certain to select products that are labeled according to the requirements of the USDA National Organic Program.
How Can You Assure Parents that Your Infant Formulas are Non-GMO?
We take steps to verify non-GMO status when we source ingredients. These steps include regularly-updated, written documentation from our suppliers. When appropriate, we audit suppliers; this gives us visibility to a supplier. We also take our own internal steps to minimize cross-contamination and contact at the time of manufacture in our facilities.
A "Non-GMO" statement is printed on three of our formula labels because it is the most widely recognized claim of its kind in the United States. The "Non-GMO" label statement affirms the ingredients in the product were not genetically engineered.
Why is there a disclosure on the label regarding the potential for trace levels of genetically engineered material and what does it mean?
We believe transparency is critical. Even though we take measures to eliminate genetically engineered material in our ingredients, trace amounts of genetically engineered materials might be present in our products. We disclose that trace levels may be present in finished product from process sources and manufacturing environments. Additionally, some methods used to obtain ingredients (such as fermentation) may involve genetically modified microorganisms or genetically engineered substrate.
Animal feed in the United States is often genetically engineered. This may mean some dairy ingredients used in the manufacture of non-GMO infant formulas may originate from cows fed some feed containing genetically engineered ingredients. This is common among many dairy-based non-GMO foods on the market today.
Are your Non-GMO Infant Formulas safer than or nutritionally superior to your other products?
No. Our Non-GMO Infant Formulas offer the same complete nutrition and high-quality ingredients as our standard infant formula products. The difference between the non-GMO options and standard formulas is in the sourcing of ingredients. Infant formulas are patterned after breast milk and meet the same FDA standards.
Why aren't all infant formulas Non-GMO?
Our consumer research indicates some parents prefer non-GMO alternatives to our standard infant formulas. It is our goal to meet the needs of all parents and offer them an array of infant formula options. While some prefer non-GMO products, many moms and dads still want standard infant formulas.
We make the most important products for the most important population: babies. That's why we maintain constant communications with parents across the nation. We rely on feedback from moms and dads, which is why we routinely survey them to better understand what they are looking for in infant nutrition products.


Mark Bittman’s Kitchen Guide - How to Cook Everything
Book Title: How to Cook Everything – Simple Recipes for Great Food.
Author: Mark Bittman.
Publisher: Houghton Mifflin Harcourt.
Cover Type: Hardcover (960 Pages)..
Up-to-date detailed guide to simple home cooking – Easy-to-follow recipes and variations, tons of cooking techniques, ideas, inspirations; roasting, grilling, frying, baking and so on..
Back to Book Wall
• © 2020 NaijaStore.Net


Below is the list of books that are used throughout this lesson booklet. Goodreads helps you keep track of books you want to read. Narrative texts, photographs and recipes explain head chef magnus nilssons remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a. Comments and questions on classes and all recipes answered by the chefsteps kitchen team. It provides invaluable information from sous vide temperatures to butchery diagrams, and you can even add your own notes, ideas and techniques. Even if you hate cooking, here are six reasons you should read at least the. Introduction since starting our assisted living business, i realized how important good tasting food was for seniors.
Chapter 1 offers detailed, stepbystep instructions for creating a variety of seitan products, including moist and tender roasts, sandwich deli slices, sausages, satays shish kabob. Student cookbook quick, easy and healthy meal ideas. The gentle chef cookbook is a textonly working kitchen formulary containing over 230 delicious vegan recipes for creating a wide variety of plantbased foods. We are perched above the valley with a breathtaking view that is awe inspiring. A cow, a bee, a cookie and me by meredith hooper isbn.
A cook s book deluxe version in slipcase cuisine et vin today. A cook s book deluxe version in slipcase cuisine et vin book, download pdf astrance. Its a chance to meet new people, have new experiences and get a taste of real independence. His discretion only serves to heighten interest in his work. The nordic cookbook by magnus nilsson, hardcover barnes. Recipes from l astrance, a threestar michelin restaurant with only 25 seats, located near trocadero in paris pascal barbot is one of the most highlyacclaimed chefs in the world. If you come for a meal at the cook and his books, you will find plenty to choose from, as the menu is quite varied. The nordic cookbook offers an unprecedented look at the rich culinary offerings of the nordic region with 700 recipes collected by the acclaimed swedish chef magnus nilsson featured in the emmyaward winning us pbs series the mind of a chef and the netflix docuseries chefs table the nordic cookbook, richly illustrated with the personal photography of internationally acclaimed chef magnus. In a series of about fifty narrative recipes he describes how and where he found the inspiration. Page 4 frozen cappuccino 1 cup crushed ice 5 drops of chocolate stevia 5 drops valencia orange stevia 1 cup black coffee 1 tbsp organic unsweetened soy milk 2 tbsp allowed in 24 hour period. Read and dowload now 2812306629pdf download astrance. Chocolate wine, cookbook pdf, heston blumenthal, ice baths, cookery books, weird. Everyday low prices and free delivery on eligible orders.
To broaden your knowledge of the restaurant business, lyngsath bids you speak with the bismarcks bookkeeper, latisha, who sued to be a customs officer at mealvaans gate. Cooks and books and corks wine country culinary and. Access to all chefsteps indepth premium cooking classes and studio pass recipes. These have been adapted to follow the guide lines of the heart and stroke foundation south africa. The recipes in this book were selected from family favourites contributed by people all over south africa. We would like to thank you book the cooks for the wonderful food at my daughters birthday party, it was the best catering ive had in my 35 years hands down, we love u. A cook s book deluxe version in slipcase cuisine et vin, download online astrance. I think lastrance is definitely going to be a book i learn a lot from by just sitting down and reading it, compared to trying out recipes not that i wont do that too, but a lot of the ingredients are difficult to find as he uses a lot of asian ingredients and region specific items. Access to membersonly offers and discounts on hardware and ingredients. Instead of rough beaujolais served in thick carafes, theres serious glassware designed to show off curated lists of. Pascal barbot, christophe rohat, richard haughton photographer, chihiro masui collaborator 4. Recipes from lastrance, a threestar michelin restaurant with only 25 seats, located near trocadero in paris pascal barbot is one of the most highlyacclaimed chefs in the world. In this beautiful cookbook pascal barbot, one of the most reputed and internationallyacclaimed french chefs, reveals his concept of cooking in the restaurant he created with christophe rohat in 2000. A cooks book and stepby step pdf libri vendita on line astrance.
Once we demonstrate this wonder stoveyou will have no other. Includes 175 recipes reserve obtain bond on this area while you shall relocated to the gratis membership build after the free registration you will be able to download the book in 4 format. A cooks book deluxe version in slipcase by pascal barbot. Chefsteps recipes, videos, and tools for the curious. Brandi vanfossen finn thank you for making our wedding rehearsal dinner go very smoothly. He had previously worked at lastrance and larpege in france, before. Just as zen and the art of motorcycle maintenance isnt about changing oil, this book isnt quite what it appears. See more ideas about cookery books, best cookbooks and following a recipe. Cooks book is the sidekick you need in the kitchen for those times you need a quick reminder.
Flying the nest moving out of home and in to university accommodation is a really exciting time. Master classic dishes and perfect all the cooking techniques you need for success every time with the worlds top chefs, including marcus wareing, shaun hill, ken hom, atul kochhar, and peter gordon. A cook s book deluxe version in slipcase cuisine et vin, download astrance. Download ebooks as vegetarian cookery, breakfasts and teas, the book of household management, hinesejapanese cook book and more. The nordic cookbook offers an unprecedented look at the rich culinary offerings of the nordic region with 700 recipes collected by the acclaimed swedish chef magnus nilsson featured in the emmyaward winning us pbs series the mind of a chef and the netflix docuseries chefs table the nordic cookbook, richly illustrated with the personal photography of internationally acclaimed chef. A cooks book deluxe version in slipcase hors collection pascal barbot, christophe rohat, richard haughton, chihiro masui on. Cook uncovered, over low heat 10 minutes, stirring occasionally. A cooks book deluxe version in slipcase as want to read. A cook s book deluxe version in slipcase cuisine et. The nordic cookbook, magnus nilsson books for chefs. Cooks book is a pocketsized quick reference guide that will help you work even more quickly and efficiently in the kitchen. In order to allow the home cook to recreate a bit of haute gastronomie at home, pascal barbot reveals secrets of his basic recipes in the deluxe version of the book, in a 64page separate booklet. A mandarin is a serve for a preschooler, an orange is a serve for an adult. This new edition of the cooks book, winner of the gourmand world cookbook award, is.
A cooks book and stepby step, libri on line astrance. Lastrance is a threestar michelin restaurant with only 25 seats. Combine water, curry powder, pepper and soup in a bowl. The cook and his books in doylestown, pennsylvania is a restaurant and bar that also has the distinction of offering regular cooking classes where diners can learn from chef michael in a friendly, fun environment. A cooks book and stepby step catalog download relationship on this post or even you should linked to the normal enrollment source after the free registration you will be able to download the book in 4 format. Is the astrance book sold here the paperback version. Most of the recipes in this book serve four people. Our much requested nineth recipe book arrived just in time for christmas 2009 with a feast of new favourites gathered from the best recipes tested in the books for cooks test kitchen over the past couple of years. One of the most useful books on understanding cooking, kind of like a rockandroll. After training as a chef and sommelier in sweden he worked with pascal barbot of l astrance in paris before joining faviken as a sommelier. Re member that healthy eating is important for the whole family and not only for the person a. Table of contents corned beef and cabbage stir fry 49. Magnus nilsson born 28 november 1983 is a swedish chef who was head chef at the restaurant faviken in sweden until it closed in december of 2019. The title of this book is astrance and it was written by pascal barbot, christophe rohat, richard haughton photographer.
I always believed that taste buds was one of the very few things our residents still had, so why not splurge and enjoy. A cooks book deluxe version in slipcase by pascal barbot, christophe rohat pdf, epub ebook d0wnl0ad recipes from lastrance, a threestar michelin restaurant with only 25 seats, located near trocadero in paris pascal barbot is one of the most highlyacclaimed chefs in the world. The cook and his books restaurant doylestown, pa opentable. Throughout this book we will feature the 16 shortlisted recipes one for each coffee that were tempting, creative and tasty enough to be deemed the perfect complement to the flavours and aromas found in these gourmet coffees. A cooks book hors collection reprint by pascal barbot, christophe rohat, chihiro masui, richard haughton isbn.418 59 781 180 427 1099 879 951 1207 772 67 1083 422 341 849 979 605 866 282 337 1094 1155 563 394 1514 738 194 947 1415 584 197 620 621 625 1450 1256 97 782 540 1127 576 1318 1202 742 824 157 1411


Home | Seafood | About Us | Request Form
At the age of seventeen, Duffy Fanganello began fishing the salmon runs of Bristol Bay, Alaska. Six years later, in 1989, he established the Alaskan Salmon Company in Denver to import fresh seafood to the Rocky Mountain region.
The fishing village of Meshik served as the first source of salmon to be distributed by the newly formed company. A year later a purchasing and sales office was established in Seattle. This new venture familiarized the Alaskan Salmon Company with the nuances of the national seafood industry.
Now in 1997 the Alaskan Salmon Company distributes a full line of seafood to discerning chefs and retailers.
Alaskan Salmon Company
4300 East Colfax, Denver, Colorado 80203
(303)333-4298 fax# (303)377-6875


Part cooking class, part dinner party and part nutrition workshop – my classes are fun and delicious!
My focus is on nutrient-dense, whole food that is gluten-free and light or free of dairy. All classes have an emphasis on seasonal, organic and local ingredients. My recipes are quick and easy.
Guests are welcomed in with a cup of tea and invited to sit around the dining table or to stroll through the gardens.
The class begins with an introduction of the recipes and a brief discussion about nutrition and the ingredients. A demonstration of the meal preparation follows, where you’ll learn fantastic cooking techniques and time-saving tricks.
And then, we sit down together to enjoy a three-course meal and good company.
I also offer private, customized cooking classes for individuals who prefer a higher-level of support. Let me know if you’d like to learn more about how that works.
Autumn Harvest Cooking Classes
Thursday, November 9th, 2017 ~ 6:30 – 8:45pm-ish
Friday, November 10th, 2017 ~ 12:30 – 2:45pm-ish
Menu – TBD
Stay posted for menu
**This menu is gluten, dairy and refined sugar free.
Organic ingredients from local farms & my garden will be used.
Vegetarian option available upon request.
Location: Sayville, NY
Investment in your Health: $120 by 11/3/17 (includes class & 3-course sit down meal) $135 after 11/3/17
Call 631.513.1162 or email me with questions or to pay by check.
Cancellation Policy: full refund with 4 days notice.
No refund with less than 4 days notice – you can gift your seat.


When you visit Magdalene Religious Goods, you are in for a tasty treat while relaxing and enjoying interesting religious books! Our warm and tasty coffee will instantly relax you while our attentive and knowledgeable staff assists you with your made to order requests.
Magdalene Religious Goods aims to provide excellent service and quality coffee, warm tea and delicious cookies for all of our guests. Such a wonderful place to grab lunch, sip tea, or have a cup of Mystic Monk coffee. We have a large variety of coffee blends to offer you. A bible with a café latte makes the perfect combination! Our wide selection of catholic books and magazines will let you have a little bit of heaven within the comfort of our gift shop. Each cup of coffee is delicious. We serve the very best coffee and cappuccinos! Come experience coffee like you have never tasted before.
If you are interested in learning more about our religious goods store, call Magdalene Religious Goods in Salt Lake City, UT today for more information about our high quality selection of coffee and catholic gifts.
Magdalene Religious Goods © All Rights Reserved.


I’m passionate about food and love to cook, eat, and try new recipes. I’m a tech nerd, so I like to incorporate that into my cooking. I also have some experience with beer making and beer trying.
There are a LOT of food blogs out there. I will never pretend to be someone I am not. I’m not a “food expert”. I’m just someone like you, who has a passion for food and wants to try some new recipes and experiment in the kitchen. I want to add to the rich community of food blogs the internet currently has to offer. Cooking is a dying art in the household and I hope you can join me in the home cooking renaissance. Let’s inspire each other and never get bored with the awesome foods and libations that the world has to offer us.
If you have any questions, tips, or suggestions feel free to reach out to me at firstname.lastname@example.org


July 2, 2012
At least once a week we opt for a dinner salad. Tired from a long day of work or summertime adventures as it may be, dinner can be on the table in minutes with just a bit of forethought. Our secret… grill enough meat on the weekend to have hearty leftovers. Perhaps it is a breast of chicken spared from our ravenous tots or a generous morsel of salmon craftily hidden from my husband’s lunch, or as the case was last weekend, a nice piece of hanger steak. Steak salad takes on endless incarnations, but this is one of our favorites from Sunset magazine years ago.
Thai-Style Steak Salad bursts with flavor from a mixture of fresh herbs, crunchy vegetables, salty peanuts, and a tangy dressing. Using leftover grilled meat makes it a cinch to pull together, but you could certainly grill up a steak for the occasion. The dressing is super light and oil free helping this dinner balance out the indulgences of the weekend. The chili garlic sauce is spicy so adjust the amount to your own taste.
April 8, 2012
Spring is officially here. Time for fresh potatoes, crisp peas, and tender greens. This dish celebrates them all. With no resemblance to its more traditional mayo-based cousin, this potato salad is fresh and crisp with a delicate balance between marinated potatoes, plump peas, crunchy toasted walnuts, and peppery arugula. The whole lot is tossed in a simple mustard vinaigrette to make an uncomplicated, appetizing side dish for any spring meal.
January 22, 2012
The first time I ate this rice was at a park potluck picnic. A number of families gathered with our very small children trying to eek out some semblance of a dinner party while our children ran wild over, under, and around the play structure. It truly is the perfect potluck dish- full of interesting flavors and textures, stays well at room temperature, and is quite easy to whip up in advance. Since that night, this dish has become my secret weapon. It starred at not one, but three baby showers that I threw over the last few years, pairing beautifully with an Asian chicken salad. It has also been a hit at multiple potlucks.
Curried Mango Rice with Cashews could not be easier to make. Cook up some brown rice and let it cool. Mix together a dressing with curry paste and lime juice. Then toss it all together with diced mango, toasted cashews, and crunchy pepitas (pumpkin seeds). Since the dressing is not cooked, it is important to use curry paste, instead of dry curry. The paste has been cooked a bit in oil in advance. Regarding the mango, this time of year it is easy to find fresh mangos in the market, but to save time or make this out of season, look for mango chunks in the freezer section. We buy them at Trader Joe’s to make in this rice and add to smoothies or oatmeal.
January 5, 2012
This has been a cleansing week. No work for me and no school for the kids means that we had a lot (too much?) time around the house. Complications outside our control kept us from adventuring in the way we might otherwise. The upside is that the floors are swept, the drawers organized, and the piles of recipes are neatly filed away. This house is clean. Most importantly, the last of the holiday cookies and sweets have happily made their way (on way or another) into a better place, out of my reach. I mean, who really wants to be looking at a cookie on January 5th? Not me.
Though I am not swearing on to a year of clean eating, or anything as drastically healthy as that, I do find that the foods I crave are those which lack the butter, bacon, and sugar indulgences of the holidays. This recipe I share with you today is probably the complete opposite of the holiday foods which filled my gut (and yours?) the last couple of months. Fresh, mostly raw, brightly colored, acidic. This salad is exactly what I want to eat right now (which works out well since our Satsuma tree is going gangbusters and someone has to eat all that fruit!)
Orange and Beet Winter Salad pairs bright juicy orange with paper thin slices of roasted beet, creamy avocado, and crunchy toasted sunflower seeds. The greens are an accent instead of the foundation of this dish. Eat this now and enjoy it, I know I am.
November 6, 2011
It has been a slow transition to fall around here. Halloween has come and passed, but until today the skies have been clear and the air relatively warm. This must be the reason I have not yet completely embraced the hearty warm foods of the darker months. Now daylight savings has come to an end and the rains are finally pelting down. The last of the tomatoes found their way into salsa and the eggplants into stir fries. It is time to break out the symbolic fall and winter vegetables and what better to start with than brussels sprouts in salad form?
Shaved Brussels Sprout Slaw is a bright and crisp salad. Brussels sprouts (which are rarely served raw) are sliced very thin and tossed with red onion, a lemony mustard vinaigrette, and percorino romano cheese. If you think you do not like brussels sprouts, be sure to give this a try. Leaving them raw keeps them crisp and mild in flavor with none of the distinctive odor that comes from cooking them. Serve this salad with just about anything, but I love to serve it beside some other rich saucy dish where it adds a fresh and acidic counterpoint.
July 8, 2011
Lest you think my family and I survive on berries and chocolate alone, I thought it was time to share an actual meal with you hungry readers. Sure I know “people” who might on occasion settle in over a pile of brownies and call it dinner, but really, it is time to talk about real food, with protein and vegetables included. This is the kind of food we should eat most of the time to make the indulgences of jam-piled pancakes and syrup-coated ice cream well deserved.
In truth, most of our summer meals resemble this one. We have some lean grilled meat, seasoned up to our whim. One the side is a pile of some kind of beautiful warm season veggie. There may be some focaccia bread or rice, but more and more I find that we do not miss the starch when we leave it out. In its place, I make a double portion of vegetables. Yes, even the kids do not seem to notice this omission (I just make sure they get their piles of pasta on another night during the week).
Armenian Lamb Kebabs are very simple to prepare, yet just different enough to pass for something special if need arises. They are perfectly seasoned to compliment the lamb without overpowering it. The Greek Salad is a fabulous side to the lamb, but it could be paired with any number of other meats.
July 1, 2011
Some dishes seem to create themselves. The ingredients radiate with pure excitement when they enter into each others’ proximity. This was the case when the loads of astonishingly fragrant strawberries pushed into the log of chevre in the fridge the other night. They called to me in their sweet seductive voices to please toss them with fresh spinach and roasted almonds, I was powerless to resist. Luckily, this force is pure good. This dish is full of vibrant seasonal nutritional powerhouses, so the guilt factor is nearly nil.
While strawberries are often restricted to dessert or breakfast dishes, they make an excellent salad. Feel free to adapt this at will. The spinach can be replaced with arugula or butter lettuce, the chevre with feta, and the almonds with walnuts or pinenuts, but do not leave out the STRAWBERRIES! They are too good right now to miss.


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Regulations are static. Markets are dynamic.
…the [Government Accountability Office] found that many students are simply bypassing the new dictums by sneaking salt and pepper shakers onto campus, even creating a clandestine market for potato chips. Technology has added pizzazz to the age-old lunch line complaints. Some students are Tweeting sad-looking lunch trays with the hashtag #ThanksMichelleObama.
“There’s a black market,” says Julie Gunlock, who directs the Culture of Alarmism Project at the Independent Women’s Forum in Washington, joking about “kids with trench coats lined with potato chips and other things they can’t get at school.”
“God bless innovation and entrepreneurialism, but that’s not the goal of reforming the school lunch program,” says Ms. Gunlock. “It was intended to get kids to eat their veggies because they like them, but instead it’s created a culture where kids are disgusted by the food because they’re not allowed to flavor it. So, it’s had an opposite effect, and created a much bigger problem.”
Is anyone surprised?
And really, doesn’t this illustrate the absurdity of government policies which try to mandate a choice on a group of people? The federal government, mostly as a part of Michelle Obama’s war on fat kids, has been trying to get school kids to have healthier diets. Which is generally a laudable goal.
But they’re doing it not by inspiring the kids choose to be healthier, but by making absurd mandates for school lunch menus. And – surprise! – it’s not working.
Not just because kids are creating a sort of black market for tastier, if less healthy, snacks but also because the school lunch mandates do very little to prepare kids for the real world where unhealthy foods are readily available and an easy choice to make.
Unless we’re prepared to start regulating what sort of dietary choices adults can make – and places like New York and San Francisco are trying – maybe we should recognize that teaching someone to make the right choice is a better way to go than forcing them to make it.
Besides, why in the world do we need to be making school lunch policy in Washington DC? Our local school boards are more than capable, I think, of implementing school lunch policy that balances thoughtful nutritional considerations with the need for appealing meal students will be willing to eat.


Dissertation microbial riboflavin production from whey and skim milk with lactobacillus
The strains Lact. Keywords: whey, sorghum, low fat, probiotic Introduction India dissertation microbial riboflavin production from whey and skim milk with lactobacillus is the leading milk producer in the world with annual milk production of around 114 million tones. Dissertation riboflavin production from whey milk with lactobacillus Dissertation riboflavin production from whey milk with lactobacillus. (2007) Faecal bifidobacteria and lactobacillii Artisanal honeydew (Spain) Batch fermentation after removing sugars Prebiotic activity of the extracted honey oligosaccharides was promising but not equivalent to that of the FOS medium based on skim milk and whey, 2) bulk starter medium based on whey, and 3) reconstituted skim milk. Whey was deproteinized by heating in a water bath at 100°C. Our seasoned business, internet blogging, and social media writers are true Dissertation Microbial Riboflavin Production From Whey And Skim Milk With Lactobacillus professionals with vast experience at turning words into action. (2007) Faecal bifidobacteria and lactobacillii Artisanal honeydew (Spain) Batch fermentation after removing sugars Prebiotic activity of the extracted honey oligosaccharides was promising but not equivalent to that of the FOS isolated from fresh ovin meat and Lactobacillus sp. Lactobacillus is a genus of bacteria that. Thus milk is a good source of high quality protein, phosphorus and an excellent source of calcium. 1) and acidity (Fig. per g. Three. (2013) Riboflavin production in milk whey using probiotic bacteria – Lactobacillus acidophilus and Lactococcus lactis. The kinetic parameters of growth and β-lactic acid production were estimated using the experimental data with the Garcia and Luedeking-Piret models, respectively. Haddadin et al. Applied Microbiology and Biotechnology, ISSN 0175-7598, 9/2016, Volume 100, Issue 17, pp. Lactic acid bacteria participating in milk fermentation in situ release and naturally enrich the fermented dairy product with a broad range of bioactive metabolites. Four-week-old male Sprague-Dawley rats were fed a diet containing skim milk (control diet) or skim milk fermented by Lactobacillus gasseri SBT2055 (LGSP diet) for 4 weeks. But, over the past six years, milk production has increased by six million tonnes. Communication can be made for delivering top-notch editing opportunity to follow my. To highlight the influence of quinoa flour addition on the lactic acid bacteria metabolism, the evolution of pH (Fig. Lactobacillus rhamnosus (NS4) also produced maximum lactic acid production and viable cells counts at 1 and 1.5% WPC. Skim milk powder (SMP) – Trade Outlook for India & World India’s total milk production is estimated at 140 million MT in 2014-15, a rise of three million tonnes from the last year. They were inoculated in milk whey medium for production of riboflavin and the vitamin produced was estimated at periodical intervals using HPLC. The fat content of the milk is adjusted to range from <0.5% for skim milk to 1.5 to 2% for semi-fat milk to 3.5% for full fat. Their body weight gain, adipose tissue weight, adipocyte size distribution profile, blood and hepatic lipids, and serum leptin, glucose and adiponectin levels were determined FIGURE 1. FIGURE 1. The pH of fresh milk ranges from 6.5 to 6.7 with an initial acidity of 0.14 to. This species is widely used as starter culture to produce fermented dairy products. Lactic acid resulted from yogurt starter bacteria causes the increase of milk acidity and the reduction of the pH value.


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Chef Ann Cooper is known as “The Renegade Lunch Lady” because her mission is to transform our school cafeterias into culinary classrooms for students – one lunch at a time. She’s a nationally known spokesperson for better nutrition for school-aged kids and has helped a new generation of school kids learn to love healthy eating through her work with thelunchbox.org. With over 30 years experience as a chef, author, and advocate for a healthier food system, Chef Ann lent her expertise to answer your questions on the nutrition challenges you face with your children before school.
To learn more about Chef Ann, and to find out tips and tricks to teaching kids healthy food habits, click here
Question Submitted by Melissa M. – So many foods are advertised to parents as a great breakfast food for their kids. While I KNOW that all of them aren’t as great as they claim to be. I would like to know which ones are especially important to avoid. Which commercials/ads do you see that make you cringe at the thought of parents serving them to their children? (Note: I’m not trying to get you to badmouth any specific brands or companies. I just get overwhelmed with info sometimes.)
Chef Ann – Reading labels is a must. I’d avoid any items that have food colorings or dyes. If the food has numerous ingredients that you can’t pronounce or understand – avoid them. If cereal turns the milk colors – stay away, and avoid any food that has high fructose corn syrup or partially or hydrogenated oils. Finally beware of high sugar items, no matter what kind of sugar!
Question Submitted by Ashley F. – How can I incorporate more color (aka fruits and vegetables) into family breakfasts while still keeping picky kids happy? It seems like breakfasts are always a shade of brown in our house!
Chef Ann – We work with the kids in all our elementary schools to make a rainbow on their salad plates. I think the same kind of idea can work for breakfast. Make it a challenge – 3 colors (other than brown or white) needs to be on every breakfast plate. Ideas like dried fruit, fresh fruit and even some vegetables.
Question Submitted by Kim M. – I guess I struggle with what to serve that is healthy and will keep my son’s energy up until his school lunchtime. I usually ask him what he wants and he will usually pick frozen pancakes. Is it ok for him to eat the same thing every day? Are they even good for him? I give him milk and juice and usually he will only drink the juice. I would love to have some quick, nutritious and more balanced options for him to choose from. Thank you so much!!!
Chef Ann – Complex carbohydrates with some protein are the best breakfast options, and will help your son be able to think and learn from breakfast to lunch. Ideas that might work are granola, yogurt and fruit; polenta or grits; or even congee with savory toppings like cheese, poultry, sausage or bacon. If you want a make-ahead egg based item try quiche, breakfast burritos, breakfast strata or polenta casserole.
Question Submitted by Victoria O. – How do I get my 3 year old to consistently eat breakfast every morning?
Chef Ann – One of the best ways to get young kids to eat, as well as try new foods, is to have them participate in the process. Granola or hot cereal with numerous healthy toppings to choose from or smoothies with the ingredients chosen by the kids are ideas to get kid’s participation.
Question Submitted by Lori S. – My daughter is so finicky in the am. She won’t drink milk of any kind, and turns up her nose at any suggestions, so there’s no consistency. My son is a cereal every AM kinda guy so he’s easier, but its still not that healthy. We used to make them have smoothies but they’ve rebelled against and we haven’t force the issue lately. Any ideas?
Chef Ann – Cereals with whole grain, fiber and low sugar are a part of a healthy breakfast. However for more diversity and consistency I think having the kids participate in the process might help. You might try having the kids pick the fruit that goes in the smoothies. Or try hot cereal, polenta, grits or congee with the kids choosing the savory toppings. Another idea might be breakfast burritos with the kids choosing fillings and helping to roll.


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How to manage a grand Thanksgiving Dinner without getting stressed out!
Ladies and Gentlemen it is ALL in the prep!
I started my prep work this past weekend but don't despair there is still plenty of time.
First things first you need to know about how many people you are going to be feeding. My rule: there is always room for one more at Mama Withrow's table. I manage this by buying a huge turkey and if the list increases I just add more sides. See simple!
Set the menu. It is OK to think outside the box. If your family does not like turkey then make a dinner you all will enjoy. Once you have your menu, pull all recipes and put them in one folder in one place. Go over each dish and make sure you have all the ingredients you will need and if not get them on your list! Here is our menu: Turkey, stuffing, gluten-free stuffing (recipe to follow), mashed potatoes, gravy, gluten-free gravy, sweet potato casserole (recipe to follow), green beans, corn, cranberry relish (which I will I purchase from Bob Evans because I love their relish), rolls, gluten-free rolls, and pumpkin pie in a gluten-free crust. My family LOVES this menu and it is super easy for me as I can pre-shop. I did my shopping last week, as the menu does not require any last minute fresh ingredients. As much as I adore holidays, I equally dislike last minute shopping. People are stressed, the stores are crowded, and sadly when people should be thankful and happy, they are mean and less than courteous. So I shop early, prep, prep, prep, and ENJOY my holidays :D !!!!!!
Next I make homemade turkey broth (recipe to follow). If this is not your thing then add it or a good quality chicken broth to your shopping list. While my broth was simmering away, I made croutons for my gluten-free stuffing (recipe also to follow). Not gluten-free or you like the stuff in the box, then on to the next step for you. I will fully admit that my guys like the stuffing you make on the "stove top" that I fancy up. Remember to keep it as simple as possible. Why in world should we spend hours in the kitchen making things from scratch if everyone is going to miss their "favorite"? Back to those gluten-free croutons for my stuffing. I go ahead, measure them out, add the dry seasoning to them, and store them in an air-tight container.
Tomorrow or the next day I will have a "chop-athon". I will get my handy-dandy folder out and slice and dice up all my veggies for my stuffings and green beans, measure them out, put them in heavy duty freezer style bags, label them, and pop them in the freezer. I will also chop my pecans for my sweet potato casserole and do the same with them. I usually make my casserole the day before but this year I think I am going to make it ahead of time and freeze it, making a separate packet for the topping, take it out the night before to defrost and just bake it the day of or the day before.
The day before or even several days before (my recommendation) if you don't use your dining room table daily, get out the good dishes and silverware, wash them and go ahead and set the table. If it will be more than a day, just turn the dishes upside down, and place the napkins over the silverware. Decide which serving dishes you will use, place them one the table, with appropriate serving utensils, and label them with a sticky note. So when you ask someone to bring the bowl for the green beans, it is a no brainer.
The day before I make my stuffings, gravies (remember that homemade turkey stock???), green beans and perhaps that casserole. No more waiting for the turkey to come out of the oven to make the gravy, and the stuffing will taste just like it was cooked in the bird, without the hassle. No more over cooked turkey to make sure the stuffing is cooked through. One year, long ago, my turkey tested done but when putting the remaining turkey away after dinner the stuffing was bloody.....HORROR!!!! Thankfully no one was sickened but I have made my broth and cooked my stuffing separate ever since! I will also make my casserole, green beans, and put my corn in the bowl with the butter and seasoning, a quick zap in the microwave and it will be ready to rock. About an hour and a half before the turkey should be done I will remove my stuffings, casserole, green beans, corn, and gravies from the fridge and place them on the counter. Do NOT let them set at room temperature more than an hour and a half! When the turkey is done pop them all in the oven. MAKE SURE YOU HAVE THEM IN OVEN SAFE CONTAINERS. Put the cranberry relish and butter on the table. When I take the pre-cooked food out of the fridge I peel my potatoes and place in the pot they will be cooked in, covered in cold water, if the kitchen is really warm I will add some ice. When you put your stuff in the oven, put your potatoes on to boil over MEDIUM heat. When your potatoes start to boil put your rolls in the oven. By the time the stuffing and casserole is warmed through, your potatoes should be ready to mash, and in the mean time your corn and gravy has either been heated on the stove or in the microwave. You can either move your turkey to a serving platter and tent with foil to keep warm or do like we do, and go ahead and have the hubby slice it, and put it on a platter (drizzled with a little pan of the juices out of the pan) while you are finishing the potatoes. BAM everything done at once, with minimal stress!!!!
Now you are probably thinking, "You said stress free????? What about my crazy relatives????" Well they do not come much crazier than my family. So here is my advice. When I would call to invite my family, I set the rules. "I would love for you to join us for Thanksgiving dinner, please remember it is a time to be THANKFUL. Yes that person you don't like will be here, I did not exclude you, nor will I exclude them. However, there will be NO snippy-ness, no snide remarks, no dirty looks, and no crap! A drink with or after dinner if fine. There will be children, absolutely no drunkenness or drugs allowed. Be nice or you will be told to leave (yes I said told and not asked...asked means you have a choice). If you are far more kindhearted than myself, and could never tell someone to leave, or dinner will not be at your house, you still have a couple of options. When you accept the invitation, tell the host how much you love them, and how excited you are to be included, but make it perfectly clear as much as you love them, you will have to leave immediately if things get testy or out of hand. Now put the web to use and make sure you will have someplace near by to go and eat your dinner in peace, or start a new tradition and go out with those you really love for buffet, in the first place!
Much love, peace, and happiness,


It can never be denied that coffee is becoming more and more popular these days. Everywhere you go, you can see different coffee shops bearing their brands and pride of their unique taste. For only 5 years, businessmen established several coffee shops in my town including Starbucks, Bo’s coffee and many more.
When people think of the word coffee, they would think it is RELAXING, quite true, I guess. The scent and taste of coffee makes you relaxed , much more the ambience of the coffee shops.
But for me, it reminds me of POVERTY.Why would it be poverty? One can only guess.
Long before coffee shops spurted like mushrooms in my town, coffee has always been a breakfast drink and not milk. In my province, people would prepare coffee, rice and vegetables on the dining table. Children drank coffee and not milk. And it’s even a black coffee because sugar was scarce.
I have lived in the province for a year. It was the time when we almost had nothing; no electricity, no proper bed to sleep, no meat in a meal, and only coffee with rice for breakfast or lunch or dinner.
Every time there was no viand on the table, we drank coffee instead. At the age of 11, I met coffee and never missed a single day without it. Coffee was a morning companion and sometimes even an evening buddy. But it was a different coffee. It was not made from coffee beans, instead, it was made from corn, roasted corn. I even helped my grandmother made it.
But it didn’t matter where it came from. Coffee became a sign of poverty for me. It opened my eyes to reality and never left my senses. Every time I drink and smell coffee, it reminds me of poverty and scarcity of food until now. I know, I was not alone in that matter because several other children are drinking coffee and not eating the proper meal for breakfast, even TODAY.
If only children are fed properly.
If only they are given milk and not coffee.
If only they could play and not work to eat.
If only there is no poverty.
I can only IMAGINE.
~I hope there are no more children that will go hungry and drink coffee for breakfast.


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