6 Tips for Cooking with Kids
Some of the most engaging activities for you to do with your child can take place in your very own kitchen! Whether its teaching your kids to help cook easy family recipes, or baking up something sweet for a special occasion, kids love to eat food and will definitely enjoy making it too. So, if you find you now have more time to cook dinner or you'd like to bake cookies for grandma, here are some ways you can make it fun and safe for you and your child to do together.
A Space of Their Own
Reaching the counter or sitting at the adult table can be tough for kids. Help them feel more comfortable in the kitchen by setting up a kid-sized table and chair set! Not only can they use this space for eating, but they can also use it for helping to prepare meals and practice wiping it down when they're finished. Choose one that features their favorite character like The Lion King or a contemporary painted finish to match your kitchen.
Let them pick out the recipe
Kids like to feel in charge, so one way to spark their interest is to give them some options and let them choose what to make. Or, let them help you browse ingredients at the grocery store and decide what they’d like to cook. Don’t feel like you have to stick to kid friendly meals, even the most difficult of recipes will have something your child can help with. The more you encourage them to want to explore exciting foods, the less you’ll have to cook children’s meals like boxed mac & cheese or frozen chicken nuggets every night. And who knows, once you get your child hooked on cooking, maybe they will be the one staying up late pinning cute lunch ideas for kids and writing grocery lists.
If you’re the one feeling daunted, start with some easy meals for kids to help with like chocolate chip pancakes, homemade chicken tenders, or pigs in a blanket!
Create jobs just for them
Once you’re in the kitchen, don’t let cooking with kids turn into you cooking and them watching hungrily. Put them in charge of something they can accomplish on their own. If they’re learning to read, have them read the directions and hand you the next ingredients. Let them do all the stirring, mixing, and dipping. Some others easy tasks for kids might be washing fruits and veggies or pouring ingredients in. When baking with kids, let them roll out dough, attempt to measure flour, and turn stand mixers on and off!
Your child can also be involved in less complicated meals like sandwiches or salads. If it’s a simple no-cook children’s meal, encourage kids to find fun ways to plate it. Challenge them to come up with creative designs using fruits or veggies. Not only will this get them excited about making their own food, but about eating it, too!
Teach them what you know
Egg cracking, knife holding, food seasoning, and even water boiling - skills you probably take for granted these days. While you have your child engaged under the guise of “fun,” teach them all the things you know about cooking as you’re doing it. Explain to them why you’re not dumping salt in by the pound, show them the safest way to hold a knife. If it’s a step that maybe your child isn’t quite ready for, make sure you describe what you’re doing and how you’re doing it safely. And in a few years when your child reaches over to pull the cookies out of the oven, you can feel confident knowing that they reached for the oven mitts first.
At the same time, cooking with your child shouldn’t feel like kid’s cooking classes. Remember that first and foremost, inviting kids into the kitchen should be a fun way to enjoy food as a family while learning along the way.
Have them help with set up & clean up
Parents know that more than just the cooking goes into getting dinner on the table at night. If your child is already helping you out in the kitchen as you prepare food, encourage them to pick up some extra responsibility and help set the table or clear the dishes from the delicious meal they’ve made. Younger kids might enjoy folding napkins into fun shapes while you place the silverware, older kids can play “waitress” and offer to take everyone’s dishes to the sink when you’re finished with the meal.
Most importantly - make it fun!
Cooking with your child should be a fun experience for the both of you. They get to learn how to make delicious food and you get company and an extra set of hands in the kitchen. And often, the most fun part of cooking with kids is that you have an excuse to be messy! By the time you’re finished, expect your counter to be covered in flour and your to be fingers sticky with food.
Some other ways to make kids cooking a fun activity might be to turn it into a game. Pretend you’re hosting a cooking show and this is the final challenge! Or add a secret ingredient that everyone else at the table will have to guess later! And don’t forget to always sample the food as you go. Let your child lick cake batter off the spatulas or taste a little piece of dinner as it comes out of the oven. For kids, eating food as they make it is half the fun.
Whatever you end up making, the best part will be the memories!


Weighing and measuring: Weigh and measure with adult assistance.
Sharp equipment: Divide food using safety knives and adult assistance.
Preparation: Mix ingredients with adult assistance
Assembling: Place ingredients together with adult assistance.
Cooking techniques: Show some understanding of the effect of baking.
Source of food: Show some awareness of where food comes from.
Diet: Understand the importance of healthy eating choices.
Weighing and measuring: Ensure scales are set to zero and placed on a
flat surface. Pour liquids carefully.
Sharp equipment: Using safety knives, chop and cut fruit and
vegetables, and develop use of the bridge hold.
Preparation: Stir and mix ingredients.
Assembling: Attempt to spread ingredients evenly. Carefully arrange
Cooking techniques: Bake and blend non-savoury foods.
Source of food: Understand that all food comes from plants or
Classify foods as fruit or vegetables.
Diet: Explain the importance of eating fruit and vegetables.
Weighing and measuring: Use spoons to avoid spilling when weighing.
Pour liquids until a given point.
Sharp equipment: Using sharper equipment, peel, grate, slice, chop and
develop use the of the claw grip.
Preparation: Sift, beat, knead and whisk ingredients.
Assembling: Shape and thread food.
Cooking techniques: Bake savoury foods, taking responsibility for
Source of food: Understand where food is grown, caught and reared in
the wider world.
Understand and explain the meaning of seasonality in food production.
Name different uses and functions of the same primary ingredient.
Diet: Identify and name the different sections of the Eatwell plate, and
understand the need for variety and balance in our diet.
Weighing and measuring: Understand and use a range of metric and
Sharp equipment: Dice ingredients.
Preparation: Combine and rub-in ingredients.
Assembling: Roll out, sprinkle and trim food.
Cooking techniques: Fry and boil savoury foods.
Source of food: Understand and discuss the impact of food production
on our planet and consider our role in developing sustainable nutrition.
Research the location of the ingredients in the food they make.
Diet: Understand and explain how food labelling is used in the UK.


Loved the big pieces of egg in the fried rice! Perfect!! Spring rolls were fresh and the avocado perfect!
Been ordering from them for a while now. The food is really good. The only knock on the place is they usually take a bit long to get food ready.
Excellent sushi, most Chinese eateries that deliver usually never carry sushi.
Delicious food Quick delivery time
The food was and is always great.
Our order was delicious! We have ordered from here a few times and we are always delighted with the flavor and timely delivery. Will definitely recommend. This is our go to for excellent Asian cuise.
I ordered on line. I had to wait about 10 minutes before the order was ready.
It took longer than I expected when I went to pick it up.
Food was great... my new place for Chinese food! Would have been 5 star but delivery sucks. Almost 2hrs for my order.
The best House Fried Rice I’ve had. Food always arrives quickly and hot.
vegs undercooked, brockie, cabbage tough
Any questions please call us.
7800 Crowley Rd, Fort Worth, TX 76134
All Rights Reserved


Whenever anyone asks me about my favorite restaurants, I always have to ask them how they pick their favorite restaurants? Why? Because everyone chooses restaurants based on different things – service, types of food, price, location ,etc. Me? I choose my restaurants based on one thing and one thing only – dessert.
Is the wait staff friendly and efficient? Don’t Care! Do they have a house special dessert that will make my taste buds dance?
Diet Coke? Diet Pepsi? Don’t care! The real question is “Do they have great sopaipillas?”
Ambience? Romantic location? Don’t care! Flourless Chocolate Cake? Tiramisu? Strawberry Wedding Cake? Bring it on!
Steak? Lasagna? Chimichanga? Don’t care! Gimme sweets, cakes, pies and other delicious, wonderful desserts!
Expensive? Inexpensive? Don’t care! I’m only eating half my entrée so I can save room for the best part of the meal – dessert!
So – if you want a recommendation from me for a good restaurant, tell me your favorite dessert and I’ll definitely steer you in the right direction!


Sonya Thomas is a competitive eater known for setting numerous competitive eating records. She made her debut in 2003 by winning the IFOCE (International Federation of Competitive Eating) Rookie of the Year award. Thomas quickly rose through the ranks with his incredible skills and quickly made a name for himself among the food competition’s elite. Find out more about Sonya Thomas, including her personal and professional life, interesting facts and more. In this article.
Sonya Thomas personal life
The table below contains some basic personal information about Sonya Thomas. No details are known about his parents or family.
|Full name||Sonya Thomas|
|Birth Name||Lee Sun-kyung|
|nicknames||The Black Widow, leader of the Four Horsemen of the Maw|
|birth date||July 26, 1967|
|Place of birth||Kusan, South Korea|
|Residence||Alexandria, Virginia, United States|
|Net worth (as of 2023)||$1 million (estimated)|
Competitive food competitions and challenges
Thomas joined the International Competitive Food Federation in 2003 and a year later earned her first major win, competing in the 2004 Wing Bowl. With that win, she became the first woman to win a Wing Bowl. At the Nathan’s Hot Dog Contest that same year, she ate 32 hot dogs, setting the record for most hot dogs ever eaten by an American contestant. In 2006, Sonya won her first Asian competition in Hong Kong by eating 17 Chinese-style lotus seed buns in 12 minutes. He set another world record.
From 2007 to 2011, Sonya won every National Buffalo Wing Festival US Chicken Wing Eating Championship. In 2011, she also won the United States Chicken Wing Eating Championship in Buffalo, New York. In the competition, she ate 183 chicken wings in 12 minutes. Earlier that year, Thomas won the first Nathan’s Hot Dog Eating Contest for the women’s championship. She took first place after eating 40 hot dogs in 10 minutes, winning $10,000 and the first pink belt.
After winning five straight years at the National Buffalo Wing Festival, Thomas lost to Joey Chestnut in 2012. He ate 191 chicken wings in 12 minutes and won the competition. At another Buffalo Wing Festival in Buffalo, New York, she lost first place in a chicken wing contest to Eric Booker. Sonya lost another waffle-eating contest in Atlanta to Joey Chestnut. Chestnut also defeated Thomas in a contest at the Krystal Square Off in Chattanooga where she placed third.
Sonya Thomas workout routine and eating habits
Check out Sonya Thomas’ diet and exercise routine to help her maintain her competitive endurance while eating.
- Thomas runs on an incline treadmill for two hours, five times a week.
- To maintain her habit, she regularly visits restaurants’ all-you-can-eat buffets.
- She never practices speed eating for more than two minutes.
- Sonya fasts all night before a competition to suppress her appetite.
- She only eats one very large meal a day and takes her time to eat it.
- His meal includes green vegetables and fresh fruit.
Competition results and records
Hot Dog Contest Results
Thomas has competed in the Nathan’s Famous Hot Dog Eating Contest since 2003 and is one of the top eaters. She took first place in the women’s competition when the competition was held for both men and women together. After the competition was separated into men and women, Thomas always placed in the top three participants.
|Year||Number of hot dogs||rank|
|2005||37||2n / A|
|2014||27.75||2n / A|
|2015||31||2n / A|
|2016||35||2n / A|
iJustine net worth and biography
Marques Brownlee net worth
Joey Chestnut net worth
Buffalo Wing competition results
Thomas has won the Buffalo Wing Contest a total of seven times, once two years in a row (2003 and 2004) and then five years in a row (2007 to 2011).
|Year||Number of bison wings||rank|
Food records by Sonya Thomas
Here are Sonya Thomas’ food records by the numbers:
- 1.125 gallons of chili in 6 minutes
- 4 pounds, 141⁄4 ounces Wegman’s Fruitcake in 10 minutes
- 5.75 pounds of tempura-fried asparagus spears in 10 minutes
- 6 slices of extra-large Boccia pizza in 15 minutes
- 7 3⁄4 pound thickburger in 10 minutes
- £7.75 Turducken.com Thanksgiving dinner in 12 minutes
- 9 pounds crawfish jambalaya in 10 minutes
- 11 pounds Downtown Atlantic Cheesecake in 9 minutes
- 23 pulled pork sandwiches in 10 minutes
- 38 moon cakes in 8 minutes
- 43 soft tacos in 11 minutes
- 44 lobsters totaling 11.3 pounds of lobster meat in 12 minutes
- 46 dozen Acme oysters in 10 minutes
- 46 3-ounce crab cakes in 10 minutes
- 65 hard-boiled eggs in 6 minutes and 40 seconds
- 80 chicken nuggets in 5 minutes
- 183 chicken wings in 12 minutes
- 206 gyozas in 10 minutes
- 250 Tater Tots in 5 minutes
- Sonya Thomas is one of the top ranked eaters in the International Competitive Eating Federation (Major Eating League).
- After all her competitions, Sonya claimed that she still had a significant stomach capacity.
- She surpassed professional football player Randy Thomas, who is known for his appetite. She ate 6.5 pounds of shrimp in 10 minutes, compared to 1.5 pounds for Randy.
- His favorite foods at competitions are chicken wings, oysters and hard-boiled eggs.
- She was featured in a MasterCard Paypass commercial alongside fellow countryman Takeru Kobayashi.
- Thomas has competed in several events and in 2005 won over $50,000 in prizes.
- His dream was to one day own a fast food franchise.
- She wanted to take part in Japanese cooking competitions, but they last longer than she would like.
- Sonya holds records in over 25 eating competitions.
- She is nicknamed “The Black Widow” because she can defeat men four to five times her size.
frequently asked Questions
Why is Sonya Thomas the most famous?
Sonya Thomas is a performance eater from Virginia who is known for holding several records in this area.
How heavy is Sonya Thomas?
Its actual weight is difficult to determine, but is usually between 45 and 50 kilograms.
Why isn’t Sonya Thomas fat?
Because she follows an intensive training and training program and also eats healthy outside of competitions.
Post by: Findy
category by: Net Worth


In the summer season the restaurant is open
for the duration of breakfast and Á la Carte dinner.
2-3 types of hot dishes with daily change, cold cuts, cheese, fresh baked goods, cereal, yogurt, jam, cold and hot drinks.
Á la Carte menu of soups, light or hearty meals and desserts.
- Buffet breakfast
- Lunch & dinner
|Breakfast||15 €||11 €|
|Opening hours - SUMMER|
|Á la Carte|
|Tuesday - Sunday||12:00-20:00|
Reservation: +43 66 4732 14 610
Your booked orders can be modified as follows:
- Breakfast: until 08:00 the given day
- Dinner: until 12:00 the given day
- Menu choosing/modifying: until 12:00 the given day
- Breakfast: until 08:00 on the day before
- Dinner: until 18:00 on the day before
In case you have food allergy or intolerance please inform us via phone after you've finished the reservation process!
For your convenience and saftey, we offer room service for our guests, to reduce human contact. Room service requests can be made in person at the Bistro, and we will deliver your selected meals directly to your apartment.
You can send your request up to half an hour before the end of each catering or you can choose in advance for multiple days. In case you choose your meals in advance, you can select the delivery from half-hour time slots.
You can also request takeaway, which you can pick up at the Bistro.
Both service include any a'la carte lunch and dinner as well as the selection from the drinks menu.


Look at us! Two weeks in, and I’m feeling better already (even with a few slip ups!), the theme of today is to make things a little easier on you…
Meal Prep! Pretty self-explanatory, prep and pre-cook as much as you’re able to today (or whatever day works best for you), so that you always have something healthy available to eat when you need it. I find it’s really helpful to have a pre-cooked chicken breast in the fridge, that I can easily toss on a salad greens, or throw on a sandwich, or in soup, or even have some brown rice pre-made, some pre-cut veggies and that chicken and bam! healthy plate.
Store and separate your foods per day and per meal, it will make eating super easy! Sure it will take a good portion of the day to do, but you will be so grateful for it throughout the week when you’re famished and not in the mood to cook anything and all you have to do is pop that in the oven or microwave for a few minutes! I’m getting hungry just thinking about it!
Photo credit: iProvost2point0


History of Fake Food
Fake food is something that is not frequently seen outside of Japan. However, in recent times, it becomes a hot topic among travelers. Made with such attention to detail, they were erroneously mistaken to be the real thing, and in Japan, it is almost like an art. You can easily find fake food being displayed in restaurants across the streets in Japan.
There are various theories as to when fake food first came into existence, but many believe that it was created somewhere between the late Taisho period (1912 – 1926) and the early Showa period (1926 – 1989). At that time, when customers attempted to order food, they found it difficult to imagine dishes just from their menu descriptions. Fake food was created from that with the intention of lining up food samples that looked exactly like the real thing, which would make it easier for customers to make orders, improving the restaurant’s business.
Also, imagine what would happen if a hungry person came across a display case filled with fake food that looked exactly like the real thing…? The answer is they will definitely want to drop by those restaurants! For both customers and restaurants, fake food was an incredible invention.
Recommended gift from our Fake Food Store
Now you can shop for fake food easily without leaving your country and getting all the way up to Japan. On our online store, we offer a variety of handmade plastic food models that you can buy at a reasonable price. They’re great as souvenirs or for those who would like to display fake food at home! They come with colorful and diverse models, so anyone can definitely adore them at the first sight.
For those who are super into sushi, we have various interesting and unique mini cute sushi slices products. There are also many realistic pieces of fake bread that can make you want to take all of them home. We also have seafood models from shrimp that look exactly like real food to crab, these bunch of products that’ll spice up your everyday life just a little more.
Scroll down, you’ll see amazing fake desserts that fake food craftspeople worked really hard to make. All of them are available for purchase, so now you can shop from our store. In particular, fake fruit mini pomegranate is extremely popular with many people around the world.
Our adorable product series of Icecream may cost a little more, but there are plenty of people who purchase them for their children!
When you have a chance to visit Japan, try participating in the fake food crafting workshop held at Ganso Shokuhin Sample-ya! It’s no doubt an activity that’s perfect for making memorable moments.


Just a short walk from Michanwi Pingwe Beach lies an old fishing hut which is known today as “The Rock”. It is one of the most romantic restaurants on the island of Zanzibar. In 2010 this rock formation was transformed by Italian entrepreneurs into one of the most beloved places in the country.
This splendid rock in the middle of the Indian Ocean is completely surrounded by water and can be reached thanks to a small sand path in low tides. When the afternoon tides rise, the restaurant can only be reached by boat.
The Rock has very few tables with a maximum capacity of 30 – 40 seats, overlooking the a breathtaking view. Visitors come here to immerse themselves in total relaxation in a charming and romantic atmosphere, which comes to life during sunset.
The restaurant offers a selection of fine wines, and cuisine inspired by sheer simplicity with a menu of local dishes. You can eat fresh catch of the day and the most popular dish is “The Rock Special” made of lobster, sea cicadas, prawns, squid, fish fillet, accompanied by a rich side dishes of potatoes, salads and lime. App prices are incredibly reasonable given the wonderful location.


Cited in this Entry
Related Entries Citing this Entry
|NKAA Entry: Ice Cream, Sugar and Slavery Up to the 1900s|
Cite This NKAA Entry:
“Frozen desserts : the definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights,” Notable Kentucky African Americans Database, accessed September 27, 2023, https://nkaa.uky.edu/nkaa/items/show/300003956.
Last modified: 2019-12-11 18:30:46


Our old world Anisette recipe comes from my Nana, Angelina, originally from Calabria, Italy. As a child, I helped my Nana, time and time again, make each cookie by hand. After removing the cookies fresh from the oven, we'd dip them each in her delicious, sugary frosting. They're my family's favorite for holidays and every days!
Our cookies today have the same old world feel and taste to them. Made with all natural ingredients, each cookie has the perfect amount of Anise, lemon and orange zest.
Moist and baked just like your Nana made them, the taste will take you back to childhood memories. Excellente!
Our original authentic Pizzette recipe is truly unique! I watched my mom bake this specialty cookie for many years. She made her Pizzettes for her family, friends, weddings and many, many other holidays and occasions.
Our Pizzette cookie, modeled after my mother's, is one of a kind. Each cookie is filled with chucks of delicious roasted almonds, pieces of chocolate chips and cocoa. You'll taste flavorful spices such as cinnamon, nutmeg a hint of clove, giving this treat a scrumptious flavor in every bite! Fatto con Amore! (Made with love!)
This cookie is a delicious, crunchy almond cookie that's a perfect combination of crunchy and chewy. Made with fresh brown sugar and a hint of cinnamon, our Italian Almond is baked to have a crisp outside texture. So tasty to dunk in a cappuccino, tea or even a glass of vino! A nut lover’s cookie, with an almond in every bite! Magnifico!
Our Lemon cookies are bursting with lemon zest and lemon oil--just perfecto! The mouth-watering lemon aroma tempts your tastebuds as soon as you open your package. With a light and airy texture, every bite packs a delicious, delicate lemon flavor. Topped with a confectionary sugar and lemon drizzle, our lemon cookies are a great companion to a cup of tea, coffee or a dish of gelato. Truly Molto Bene!
Interested in carrying Ozioli's Italian Cookies at your store, deli or coffee shop?
Contact us for details at 508-801-4669 or email@example.com.
Ozioli's Italian Cookie Company, 2011
Site designed by Katie Crommett


Updated: Mar 31
As a party entertainer I understand the importance of having a Good cake for any party. In fact I think finding a good cake should be a peace of cake so I thought I would share some of my favorite cake designs with all of you! Not only that they are all from the Spokane area so if you want to you can give the creators a shout out and like their Facebook page!
The first 3 cakes are all from the local Happy cakes Co and are some supper fun cake designs. check out there Facebook Page for more https://www.facebook.com/Happy-Cake-Co-162092003871097/
Just look at this one, we have all seen this guy in recent memes and he looks even better on a cake.
or how about this rad looking batman cake! looks like some dad had a grate birthday.
And if you really want to be a nerd then whats better than a TARDIS cake. Just make sure its full of all that wibbly wobbly timey wimey stuff!
Another grate cake is this one. Dedicated to those who served it definitely made some veterans day! this was made by Celebrations Bakery check out their FB page hear https://www.facebook.com/CelebrationsBakery/
and for our final we have one of my favorites this stylish Olaf Cake. At least in cake form he will be able to enjoy the summer time!
This cake was made by Cake It Till You Make It check out their page hear


Keeping it Cool in August
My thoughts and my stomach often tell me that ICE CREAM is a necessity in the summer!
A chocolate milk shake, a banana split, a strawberry sundae, or a simple vanilla cone... Sounds good uh?
Look for us to keep cool in August as we indulge in many ice cream socials during some of our super fun activities.
Not only is ice cream super yummy, it's filled with vitamins and minerals so if we EAT RESPONSIBLY, we will be just fine.


Whether you live in the Napa Valley or are planning a visit, it is possible to enjoy some of the best eats that Napa has to offer on a budget. My fellow frugal-minded folk will know I'm not talking about stretching your dollar at The French Laundry (though read on for an affordable way that even a penny pincher like me can enjoy Thomas Keller's food). I'm talking about family and budget-friendly restaurants that will excite your tastebuds and your wallet.
In my recent post about how to spend $50 or less a month on restaurants, I write about how to make the most of your money while eating out. For locals and visitors, here I write about where. Below are some of our favorite spots to dine out in and around Napa.
2297 Jefferson St Napa, CA
From it's pink and white striped exterior to its tasty cakes and I-can-die-now-that-I've-inhaled-this chicken fried steak, it's not hard to see why this local favorite has stood the test of time. Buttercream Bakery opened in Napa in 1948 and has been whipping up baked goods and delicious classic diner breakfasts ever since.
644 1st St, Napa, CA
We're on a mission to steal the secrets of the Model Bakery bakers. While certainly not the cheapest place in town to buy your bread, there are two great deals at Model that make it deserving of a place on this list: 1) each day the bakery has a 'Bread of the Day' for 50% off and 2) you can buy day-old pizza, breads and croissants for 50% off while they last.
2660 Fremont Dr, Sonoma, CA
Though a little bit outside of town and the most pricey of these three breakfast options (you'll be in good shape if you spend about $40-$50 with tip on breakfast for two), Fremont Diner is on this list because it is just so darn good. Period. The chefs source most ingredients from the restaurant's farm and do cool things like make their own sausage.
644 1st St Napa, CA
Corkage: Bring your own bottle and glasses - you can enjoy your own wine at any of the public tables.
'The Oxbow,' as locals call it, is hands-down our favorite place to go for dinner in Napa. Set up like a public market, it is kid and budget friendly. Local purveyors include the Cheese & Wine Merchant, Ca' Momi Pizzeria (which, while not cheap - pizzas are $15 and up - is delicious), Three Twins Ice Cream (try the Cardemon), Kara's Cupcakes and, my personal favorite, C Casa, a unique taqueria that offers kick-ass tacos, nachos, and sides unlike any Mexican food you've ever had before.
6476 Washington Street, Yountville, CA
Corkage: None. Bring your own glasses and corkscrew.
Gott's Roadside Tray Gourmet
644 1st St Napa, CA
I have never been to Gott's (which is next to the Oxbow Public Market - they also have a location in St. Helena) and been disappointed. I have, however, been surprised by the bill (when did $8-$10 burgers become the norm?). When we go, it's almost always on Local's Night (Tuesdays) when cheeseburgers and pints are half price. For less than $20, you can get two burgers, two beers, and fries. That, in this town, is a steal.
1202 1st St Napa, CA
Corkage: No fee on the first bottle; $10 on each additional
Craving sushi? Sushi Mambo has an awesome happy hour - from 4-6pm sushi rolls (and beers) are buy one get one half off. Make sure you mention to your waiter that you're there for happy hour pricing.
2007 Redwood Road, Napa, CA
You haven't had fish tacos until you've been to LaTaquiza. My favorites are the shrimp tacos - the shrimp are plump and juicy and the sauce the perfect blend of spicy and sweet with a hint of lime. My husband loves the pulpo (octopus) tacos. It's the only place I've ever had pulpo and not only did I eat it, I liked it.
3824 Bel Aire Plaza Napa, CA
Tucked away in the Bel Aire shopping center next to Whole Foods, Heritage Eats is one of those gems where meals are consistently good. Owned by locals, the restaurant offers Chipotle-style counter service with a wide array of ethic foods - from Vietnamese to Indian to Mexican and beyond. Try the Thai Boa, though you won't be disappointed with anything on the menu.
Small World Cafe
932 Coombs Street, Napa, CA
We recently discovered this gem when we were in the mood for some budget-friendly vegetarian food (though rest assured that Small World Cafe offers plenty of carnivore-inspired dishes as well). After feasting on the Falafel & Baba Ganoush platters, with a little and Baklava for desert (how could we not at only $1.40 a piece?), we were back within the week to introduce a friend to some of the best, freshest fare that we've found in the Napa Valley.
Did I miss your favorite "cheap eat" in Napa? We are always looking for new spots to try - please share your recommendations!
I must try Addendum next time I'm up there, and the Biscuits place! Fried chicken outside with a chilled bottle on a hot day sound delish!ReplyDelete
So great to hear from you Wendy! Both Biscuits and Addendum are fantastic - I dare say you would not be disappointed with either. Addendum is definitely a spot where you could make an afternoon of it lingering at the picnic tables with wine and friends. It's pretty tucked away and I've never seen it to busy - perhaps one of the best kept secrets in Napa!Delete
Nice job Julie! I agree with your list 100% except I would add Taqueria Rosita. Been a favorite of locals for a long, long timeReplyDelete
Thank you Ryan! It actually took quite some time to cull it together - when I got to thinking about it, there are so many great places to get a cheap bite to eat here in town. While Napa might have a reputation for pricey food, as we locals know you just have to dig a little beneath the surface to find some affordable culinary gems.Delete
I have not yet tried Taqueria Rosita, though I have heard great things! We often walk by there when heading into town and will have to get lunch there the next time we're out and about. Thank you for the recommendation!
You forgot Rutherford Grill! No corkage there...which is awesome And makes eating there a little more affordable lol. Me and my gf always get the grilled artichoke and cornbread for apps and the seared Ahi salad which is excellent and get out of there for around $60 with tip included. Not bad for dining up valley btw...Cheers!ReplyDelete
I looove Rutherford Grill! Every time I've been there I've had a fantastic meal. I usually stick to the chicken sandwich (heavenly!) to keep the meal on the frugal side, but will have you try your suggestions the next time I am there. The seared Ahi salad sounds delish.
Thank you so much for stopping by my blog and for the tip!


RUBY THAI KITCHEN
At Ruby Thai Kitchen, you can find Thai dishes on our menu such as Salad Rolls, Wonton Noodle Soup, Beef Noodle Bowl, and more! We're located near 3-Creeks Natural Area on 82nd Avenue. Order online for carryout or delivery!
CuisinesThai Salads Soup Noodles Grill Coffee and Tea Chicken Seafood
|Mon - Thu:||11:00 AM - 8:00 PM|
|Fri & Sat:||11:00 AM - 9:00 PM|
|Sun:||11:00 AM - 7:00 PM|


Genetically Modified Foods GMO’s
From cucumbers and carrots to dogs and daisies, humans have altered countless species to fit our needs. For millennia we’ve been engineering plants by keeping the seeds from the best crops and planting those the next season. Following this practice year after year has resulted in a slow but steady change. Intentional cross-pollination and hybridization have been useful tools since the earliest civilizations. Today, though, those processes are sometimes bypassed in favor of something riskier. Scientists can produce a change quickly by selecting a gene from one organism that may result in a desired trait and inserting it directly into the chromosome of another organism. Genes from organisms as dissimilar as bacteria and plants can be inserted into each other. This shortcut is known as genetic modification or genetic engineering.
Genetically Modified Organisms and Foods
- Genetically modified (GM) organisms have had their genetic material (DNA) altered in a way that does not, and very likely cannot, occur naturally. The technology is sometimes called “modern biotechnology”, “gene technology”, “recombinant DNA technology”, or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species.
- Most supermarket processed food items now test positive for the presence of genetically modified ingredients, and biotech companies and university laboratories are cooking up new ideas for GM foods all the time. According to the biotechnology industry, the majority of S. food and commercial fiber will be genetically engineered within the next 5 to 10 years.
Safety and Labeling
- Only 40% of people in the US know that some of the foods they are buying and eating are genetically modified, according to one survey. Additionally, nearly one out of four people incorrectly believes that such foods are not being sold in the United States at all.
- The U.S. Food and Drug Administration (FDA) determined that genetically engineered foods are in most cases “the same as or substantially similar to substances commonly found in food” and thus are not required to undergo specific safety tests prior to entering the market.
- The GM status of foods does not have to be disclosed in this country. The S. government claims that mandatory food labels are not necessary because genetically modified food “poses no inherent safety risk”. Unsurprisingly, products do not voluntarily disclose their GM origins, and consumers remain in the dark.
- The use of genetically modified food is a subject of enormous global controversy. Environmental and consumer groups have demanded that the FDA follow the lead of the European Union, Japan and other nations by requiring labels on GM foods. They argue that consumers should be allowed to know what they are really buying.
Avoiding GM Foods
- Because GM foods are so new, no one knows the extent of the risks associated with eating them. Virtually the entire population has potential exposure to genetically engineered foods, yet we have only a handful of studies addressing their safety.
- Many people are concerned that GM foods might cause unexpected allergic reactions and other health problems. There are many unknown factors that could be present in a new technology that manipulates DNA, and any number of these could turn out to be harmful. There’s also a potential for the modified genes of genetically engineered crops to “infect” similar non-modified and wild species, causing uncontrollable problems within ecosystems.
- If you really want to avoid the influence of genetic engineering, buy fresh organic produce. Organic certification prohibits genetic modification. If you want to buy processed foods while avoiding genetically engineered ingredients, you will have to read the product labels carefully.
- An organization called the NON-GMO Project scientifically tests all of the individual ingredients that make up a product using a third-party testing facility. Products that have been certified are labeled with a NON-GMO Project Verified label. Otherwise, about 70% of processed foods contain GM ingredients.
- In the S., anything containing the following foods most likely has genetically modified ingredients, unless you buy organic: soybeans, corn, canola, cottonseed, and papaya. Livestock is usually fed genetically modified feed, unless certified organic.
- 20 Questions On Genetically Modified (GM) Foods http://www.who.int/foodsafety/publications/biotech/20questions/en/
- Harvest of Fear http://www.pbs.org/wgbh/harvest/
- Genetically Engineered Foods http://www.healingdaily.com/detoxification-diet/genetically-engineered-foods.htm
- Food Safety: How to Avoid Genetically Engineered Food http://www.safe-food.org/-consumer/shop.html
- How Much of Your Pantry is Genetically Modified? http://planetgreen.discovery.com/food-health/pantry-genetically-modified.html
Irene’s Myomassology Institute is a nationally accredited massage therapy school located in Southfield, Michigan. Scholarships and Financial Aid are available for qualified students to help them pay school tuition. Our students graduate with a state license prepared for a successful career as a massage therapist. Irene’s lifetime job placement services maintain an abundance of massage career opportunities for our alumni. Irene’s student massage clinic provides affordable massage to the public with discounted prices for seniors and veterans. Irene’s massage supply store equips massage therapists with the necessities to manage a successful career.


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ACCEPTING APPLICATIONS FOR FALL 2023
AND SCHOOL AGE SUMMER CARE
Infant Toddlers 6w-1y
Twos PreK 3-5 y
School Age 5-12 y (SUMMER REGISTRATION)
Covenant Child Care is proud to offer healthy meals and snacks to the children we serve. Our menus follow USDA guidelines for whole grain, low in fat, sugar, and sodium content.
We serve breakfast, lunch and two snacks daily. Our scheduled meal times are:
Breakfast 8:00-8:30 AM
AM Snack 9:30 AM
PM Snack 2PM
Cost is based on income, please complete an application and submit to your child's Lead Teacher.
Click here to view current menu.
If you have questions or concerns about the menu, your child's diet or need to report food allergies, please use the contact form below or call Stephanie Campbell, Director 828-342-7737.
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Are you tired of spending hours in the kitchen chopping up vegetables and fruits for your meals? Do you want to elevate your cooking game by achieving professional-level results? Look no further than investing in a good food dicer! Whether you’re an aspiring home cook or a seasoned chef, this handy tool can save you time and effort while producing perfectly diced ingredients. In this blog post, we’ll explore the benefits of using a food dicer and why it’s worth adding one to your kitchen arsenal. Get ready to chop smarter, not harder!
Introduction: What is a Food Dicer?
A food dicer is a kitchen gadget that is used to dice or chop food. It is a handheld tool that has a cylindrical grater with sharp blades. The food dicer is rotated in a circular motion over the food that needs to be diced or chopped.
There are many different types of food dicers on the market. Some are manual and some are electric. Manual food dicers are less expensive, but they can be more difficult to use. Electric food dicers are more expensive, but they are easier to use.
When choosing a food dicer, it is important to consider what type of foods you will be chopping or dicing. If you only plan on chopping or dicing soft foods, then a manual dicer should suffice. However, if you plan on chopping or dicing tougher foods, then an electric dicer would be a better option.
No matter what type of food dicer you choose, investing in one is worth it for home cooks and chefs alike. A good quality food dicer will make prep work quicker and easier. It will also last for years with proper care.
Benefits of Investing in a Good Food Dicer
There are many benefits to investing in a good food dicer. For home cooks, a dicer can save time and effort in the kitchen. It can also help to create uniform pieces of fruit or vegetables, which can make meal prep and cooking more efficient.
Good food dicers are also great for chefs who want to create intricate garnishes or impress their diners with beautifully plated dishes. A dicer can help to create perfect dice or julienne cut vegetables that will elevate any dish.
Investing in a good food dicer is an investment that will pay off in the long run. It is a kitchen tool that every home cook and chef should have in their arsenal.
Different Types of Food Dicers
When it comes to dicing food, there are several different types of dicers that you can choose from. Each type has its own advantages and disadvantages, so it’s important to know what they are before you make a purchase.
The most popular type of food dicer is the handheld dicer. These are small, lightweight, and easy to use. However, they can be difficult to control if you have large or tough pieces of food.
Another popular type of dicer is the electric dicer. Electric dicers are larger and more powerful than handheld dicers, making them better for larger pieces of food. However, they can be more expensive and bulky.
The last type of dicer is the manual dicer. Manual dicers are similar to electric dicers in terms of size and power, but they don’t require electricity to operate. This makes them a good option for those who want a powerful dicer but don’t have access to electricity.
How to Choose the Right Food Dicer for You
When it comes to dicing food, there are a few things you need to consider in order to choose the right dicer for you. The first thing is what kinds of foods you’ll be dicing. If you only plan on dicing softer fruits and vegetables, then a manual dicer should suffice. However, if you want to be able to dice harder foods like meats or cheeses, then an electric dicer would be a better investment.
Another thing to consider is how often you’ll be using your dicer. If you only plan on using it occasionally, then a less expensive model should do the trick. But if you think you’ll be using it frequently, then it’s worth investing in a higher quality dicer that will last longer.
Think about what features are important to you. Some factors you may want to consider include how easy the dicer is to use and clean, how much food it can dice at once, and whether or not it comes with attachments for different types of cuts. With all of these factors in mind, you should be able to find the perfect food dicer for your needs.
Tips and Tricks for Using Your Food Dicer
1. When dicing foods, always use a sharp knife. A dull knife will not only make the task more difficult, but can also be dangerous.
2. Cut food into uniform pieces so that they will cook evenly. This is especially important when cooking with meats.
3. Use a cutting board that is large enough to accommodate all of the food you will be chopping. This will help prevent accidental cuts and make the job go faster.
4. To dice a cooked chicken breast, first cut it into thin strips and then cut the strips into small cubes. This method works well for other cooked meats as well.
5. When dicing onions or other strong-smelling foods, place a paper towel over your cutting board to help absorb any odors that might escape.
Recipes for Home Cooks and Chefs Alike
There are many reasons to invest in a good food dicer, whether you are a home cook or a professional chef. A food dicer can save you time and effort when it comes to chopping and slicing fruits, vegetables, and other ingredients. It can also help you create uniform pieces that will cook evenly and look great on your plate.
If you are a home cook, a food dicer can be a worthwhile investment for your kitchen. It can help you save time when preparing meals, and it can also allow you to create more uniform pieces that will cook evenly. If you entertain often, a food dicer can also be helpful in creating beautiful presentations of your dishes.
If you are a professional chef, a food dicer is an essential tool for your kitchen. It can help you save time when prepping ingredients for your dishes, and it can also create consistent pieces that will cooking evenly. In addition, a food dicer can also help you create unique garnishes and decorations for your plates.
If you are interested to learn more about vegetable slicer, check out the website.
Investing in a good food dicer is worth it for home cooks and chefs alike, as it can make meal preparation easier and faster. This kitchen tool has the potential to save you time and money when chopping up vegetables or fruits, as well as making prep work more efficient due to its precise slicing capabilities. With so many different models available on the market, there’s sure to be one out there that fits your needs perfectly. Whether you’re looking to create uniform pieces of vegetables for stir-fries or evenly sized apples for pies, investing in a reliable food dicer will be an excellent addition to any kitchen!


Kolmar BNH (co-representatives Yoon Yeo-won and Kim Byeong-mook) developed a domestic health functional food (hereafter referred to as dry food) raw material that has been approved by the US FDA.
Kolmar BNH officially announced that "Individually recognized raw material immature bitter gourd extract powder has been approved by the US Food and Drug Administration (FDA) as a New Dietary Ingredient (NDI)." This means that it has been recognized for its quality and safety in the global market as well as the United States while passing the FDA examination, which is famous for its strict and demanding nature.
NDI is a system through which the FDA permits the use of newly developed ingredients for dry season food. It must pass a strict screening process such as raw material, production, toxicity test, and human application test.
The newly registered ingredient this time is immature bitter melon extract powder (Sugar Katcher S52™), which was researched and developed by the Food Science Research Institute under Kolmar BNH over the past six years. It has been proven that unripe Korean bitter gourd seeds, which do not have seeds, activate components that promote blood sugar consumption and inhibit body fat accumulation. Recently, it has developed a multifunctional dry season food with added milk thistle and ginkgo leaf extract, and is expanding its market share in the domestic market.
Kolmar BNH will use this U.S. FDA NDI approval as a stepping stone to develop products with improved functionality and intake of immature bitter gourd spirit extract powder and accelerate entry into domestic and overseas markets.
A company official gave meaning that “this NDI approval is proof of R&D technology in the global market” and made a commitment to “play a leading role in promoting K-dry food in the global market by continuing research on blood sugar-related dry food.” .


Notre Dame Augmented Reality Exhibition at Westminster Abbey
From the 12th to the 16th of June 2024
This June, indulge in a decadent weekend at the Taste of London Festival, where the vibrant pulse of London’s food scene comes alive! From tantalising street eats to Michelin-starred delicacies just moments from our doors, allow Taste to take you on a delicious journey through the heart of the city’s diverse flavours.
Join renowned chefs as they showcase their talents, offering a delectable array of dishes celebrating London’s rich culinary heritage. Sample mouth-watering creations, sip on artisanal cocktails, and explore the latest trends in food and drink.
Whether you’re a seasoned foodie or just looking to try something a little different, the Taste of London Food Festival promises an unforgettable experience for all. Immerse yourself in the bustling atmosphere, discover hidden gems, and treat your taste buds to an array of flavours from around the globe.
From farm-to-table delights to innovative fusion cuisine, this London food festival is a celebration of London’s vibrant food culture. Don’t miss your chance to savour the best our stunning city offers at Taste of London 2024, just a short distance from our exceptional range of London locations.
Experience the best of London’s internationally renowned culinary scene in a single day with The Taste of London Festival, conveniently located just a short distance from our doors at The Resident, in scenic Regent’s Park.
With all of this to enjoy and more, plan a well-deserved weekend of gourmet food and London sightseeing with The Resident this summer…
After an action-packed afternoon at the Taste of London festival, retreat to the comfort of your room at The Resident, stylishly furnished with your very own mini-kitchen, fitted with a well-appointed fridge and microwave, providing the perfect opportunity to indulge in one or two treats to bring home from the festival. Alternatively, for those feeling inspired by the festival, explore London’s eclectic bar and restaurant scene on our doorstep.
With all this to enjoy and more, as well as the heartfelt hospitality of our kind teams, discover your home away from home in Kensington, Victoria, Covent Garden, or Soho.Book Now


Home of Rome, NY's BIGGEST donuts. With over 50 varieties to choose from, you could spend days selecting your favorite.
Don't have time to stop by our store? We cater, and delivery is available for large orders! We make it easy to Eat Local!
Treat your very best friends and fortunate family members to the gift of donuts!
At Dippin Donuts, we make everything from scratch and bake it fresh, twice daily. So you'll always find delicious, fresh-baked donuts, donut holes, cookies, and pastries, no matter when you arrive at one of our three convenient area locations. Choose from over 50 varieties of donuts — with something to satisfy the cravings of even the most particular palates. And don't forget the coffee: we grind and brew it fresh, so you can enjoy an outstanding cup of java along with your baked delights.
John, Helen, Dimitrios and Rose Zourdos run one of the sweetest (pun intended!) family businesses in Rome, NY. In addition to their famous donuts, coffee, espresso, cappuccino, and fruit smoothies, Dippin Donuts also serves up breakfast sandwiches, using fresh eggs and never frozen patties, and a variety of Greek specialties, such as:
Dippin Donuts can make your next business meeting or get together a memorable affair by providing the eats and drinks. From donuts, muffins, and bagels to sandwiches and cookie cakes, we'll make sure your attendees are well-satisfied with the food and beverages so you can concentrate on the program. Just as in our store locations, we offer fast and friendly service and great low prices.
To support the local economy, Dippin Donuts buys quality ingredients from area producers whenever possible, as the season allows. We invite you to EAT LOCAL by visiting us today, or call ahead if you wish to place a large order or arrange for delivery. We aim to please!
1169 Erie Blvd. West
Rome, NY 13440
Call Us: (315) 339 5029
1941 Black River Blvd
Rome, NY 13440
Call Us: (315) 339 3383
8483 Seneca Turnpike
New Hartford, NY 13413
Phone: (315) 266-0990


Be a part of our family for Easter
Sunday Brunch Buffet
Adults $23.95 ~ Children $10.95 ~ Toddlers $4.95
Scrambled Eggs ~ Eggs Benedict ~ Sausage ~ Smoked Maple Cured Bacan
Home Fries ~ Omlets ~ French Toast
CARVING STATIONS with Prime Rib, Fresh Ham & Leg of Lamb
All our food is homemade!
Sunday, April 20th, Seatings at 10:00, 11:00, 12:30 and 1:00


For two years beginning in college, I had a dysfunctional relationship with food. After a string of one-night stands with cookie dough ice cream, I started taking diet pills. I restricted my food sometimes. I binge ate other times.
One day, my professor in Women's Health class, gave us a real-world assignment. She told us to eat whatever we want (aside from allergies)! You can imagine the look of horror on the ladies.
The catch was...we had to "enjoy it"!
First thing I ate was licorice from the student store. Oh, how I had been craving it! After classes ended for the day, I got ice cream! All I needed was some pickles and you'd think I was 8 months pregnant.
I'd been sorta dieting prior so hell yeah I was going to eat what I wanted.
However, my prof emphasized, "enjoy it". I felt guilty about eating the licorice and ice-cream. I ate them fast and mindlessly too. I didn't enjoy it. Apparently this assignment wasn't as easy as I thought.
If you're like most health conscious individuals, you tend to focus on WHAT you eat.
Maybe it's time to think about HOW you eat!
I'm all about practically applying real tips to real life. Thinking about how I ate, and whether I enjoyed it, was an important shift in thinking.
From that point forward, I focused on enjoying it. I learned to enjoy both indulgent and healthy foods. The next time I had licorice, I got the real stuff. I ate it sitting down in the sunniest spot of the campus lawn. I truly enjoyed it!
This isn't about eating healthy.
I see you rocking it! Eating the healthy lunch you diligently packed from home! But you're eating on-the-go because you have places to be, people to see! No matter how healthy that food is, your state of mind and body is all tied up in knots.
You're thinking about kids' recitals and world peace. It's like trying to shove the stone hinge down the garbage disposal.
Along comes shopping day or prep day, and your mind races with 'what should I be eating?' 'Should I nix gluten?'
I used to think I had a problem with gluten...and every other food in this universe!
Actually, I thought I had sensitivities to a lot of foods. After meals I'd get all kinds of gnarly symptoms. I played the elimination game with various foods. Nothing. I played the timing game, timing my meals for optimal digestion of certain foods. Nothing. I obsessed over what I ate.
And right about this time...I ran into my old professor at the store.
I realized I wasn't paying attention to how I was eating. It wasn't college life anymore more, it was mommy life. I wasn't enjoying, I was in survival mode. I was merely eating, well, shoveling food into my gob between dentist appointments and vaccines.
Let me have your attention for a minute!
That's how long it takes (a minute) to turn your attention toward how you're eating. The "what" will take care of itself once you change your thoughts on enjoying the eating process.
What if you changed how you spoke about eating too?
Let's say your friend asks, 'What are you having for lunch?' or 'What are you eating for lunch?'
And you reply, 'I'm ENJOYING a turkey wrap and carrots'.
Two things happen here; you become aware of your experience while eating, and you shift your thinking from merely "eating" to "enjoying". A conscious process you can make habitual.
Anything to shift the focus to "enjoying".
When I thought about enjoying my food and meals, the f*cking horrible ass-tasting healthy sh*t, like vegan burgers, I wouldn't feed to my favorite cardboard box (cause that would be cannibalism- cardboard eating cardboard if you didn't catch that), were out of the question!
Chemicals taste like crap too. Nobody enjoys putting that into their body. Who can sit down, and seriously feel decadent about eating blue raspberry candy twists? Think about it- what the hell is it really?? Have a good look at it. It's pretty on the shelf and the wrapper is a gorgeous aquamarine splattered with 50 other neon colors, but hang that sh*t up and call it art. Not food.
I'm an advocate for healthy food, all the way back to when I was a child. We didn't have Quinoa or chia seeds, though. There were no "health" trends. My parents shopped at the ONLY health food store probably in the state (back in the 70's/80's). The store resembled a pantry closet-not much to choose from and was ran by a 90 year old woman. We grew the rest of our food.
If you don't enjoy what you're eating, you will eat more to fool yourself into thinking you are satisfied. Or you'll just be miserable. A few bites into eating something, get used to asking if you really enjoy it.
You might also find yourself eating crappy chemical-laden food, because chemicals trick you into thinking you enjoy it. You are worth more than the cheap ingredients they put in most foods today.
Can you honestly say that you are enjoying your meals?
Enjoying your food means:
Experts suggest at least one enjoyable meal experience each day. We tend to eat slower, digestion is optimal, and we eat less too.
If you enjoyed this, why not subscribe?
Get your mind right & get your body right!
It is impossible to avoid the fact that the mind and body are deeply intertwined. This section is for YOUR body- lifestyle inspiration. With certification in Exercise science, I provide realistic health tips with everyone in mind!


Halloween Inspired Foodies’ Tasting Agenda:
October 1 – 31: Throughout the month of October, Buzz will offer a selection of seasonal cupcakes, including Pumpkin Cupcakes with candied pepitas, Caramel Apple Cupcakes and Guinness Cupcakes, all priced at $2.75 each. Beginning October 15th, Pastry Chef Josh Short will roll out an array of Halloween-themed treats, such as designer Ghouls and Goblin Cupcakes, priced at $4.25, DIY Halloween cookie kits outfitted with cookies, frosting and sprinkles for $7.95 each, and house-made Marshmallow ghosts for $1.95 a bag.
In addition, Buzz will once again host its annual “Boo-Fest” celebration, the Halloween extravaganza for kids of all ages on Thursday, October 29th from 3-6 p.m. Costumed kids can decorate spooky sugar cookies, play games and win prizes, while parents enjoy a complimentary cup of steamed apple cider. I plan to take both of my kids to this event. If you are there, please say, “Hello!”
October 1 – 31: Visit the Schakolad Chocolate Factory in October and see their large selection of chocolate Halloween items, like their 3D Chocolate Haunted House. Also be the first to view their new Thanksgiving & Holiday chocolate gifts. Print out a copy of this promotino and bring it to the store to recieve 10% off any Halloween, Thanksgiving, or holiday season chocolate items. Offer ends October 31.
October 29: VOLT This year, the month of October celebrates the birth of Edgar Allan Poe 200 years ago. In partnership with Maryland’s Big Read campaign, VOLT is celebrating the life of this famed author with two special menus inspired by Poe. On Thursday, October 29th, award-winning Chef Bryan Voltaggio will prepare two select menus titled Poe’s Birth and Poe’s Death. Poe’s Birth menu focuses on Poe’s tumultuous childhood in Boston and includes New England-inspired cuisine, while Poe’s Death menu captures the strange and tragic end of the author’s life and feature signature Baltimore dishes. In addition to Voltaggio’s innovative creations, the two menus will be complemented by distinct wine pairings, as well as craft cocktails featuring absinthe, a favorite of Poe’s, a notorious drinker. A portion of dinner proceeds will benefit Frederick Reads, a collaborative effort among Frederick County Public Libraries and local organizations to foster a love of reading in the community. Poe’s Birth and Death menus are offered in conjunction with Joshua Kane’s performance of Tales of Terror: An Evening of Horror and Hilarity at the Weinberg Center for the Arts. Nationally acclaimed performer Kane presents his chilling one-man tribute to Edgar Allan Poe giving center stage to the authors’ writings of revenge, madness and despair. VOLT is located at 228 North Market Street, Frederick, MD (301-696-8658; www.voltrestaurant.com).
October 1-31: The “Eye Scream” Returns at 2941: Pastry Chef Anthony Chavez is once again brewing up his whimsical Halloween dessert the entire month of October. Available during dinner only, this bone-chilling confection features Valrhona white chocolate, pistachio mousse and raspberry-lychee coulis, presented on a bed of dry ice to resemble a pair of smoking eyeballs. This frighteningly festive dish is priced at $15 (or as a $10.00 supplement on any Prix Fix menu). Designed by pastry chef Anthony Chavez. Valrhona white chocolate, pistachio mousse and raspberry-lychee coulis create the frighteningly delicious dish, priced at $15 and presented on a bed of dry ice to resemble a pair of smoking eyeballs. Eye Scream is available seven days a week from October 1-31 during dinner service. Guests of the fine dining restaurant are welcome to enjoy this special dessert a la carte, or in conjunction with one of the restaurant’s two prix-fixe options: the four-course menu priced at $58 and the three-course bar tasting menu priced at $30. There will be a supplemental charge of $10 for the “Eye Scream” dessert with either prix-fixe menu.
October 31: Belga Cafe – DC’s first Beligian restaurant, the Belga Cafe will be serving up magic and mischief at the bar as they celebrate Halloween. Join Chef and Owner Bart Vandaele as he creates spooky desserts and provides candy for the trick-or-treaters that pass by. Imbibe at the bar with frightful spirit concoctions such as The Vampire Kiss Martini, with vodka, champagne and chambord; The Blood Sucker Cocktail, a delicious combination of rum, pineapple juice and strawberry puree; and of course, a Witches Brew Golden Ale from Belgium. Belga Cafe is located at 514 8th Street, SE; Washington, DC (202-544-0100; www.belgacafe.com).
October 31– Co Co. Sala, DC’s only chocolate boutique and lounge, will be celebrating Halloween with treats of plenty. Retail offerings include their seasonal special Somethin’ Pumpkin Bar, a sweet combination of chocolate and spiced pumpkin; Boo Bar Collection, a package of bars ranging from Twilight Bite (chocolate pumpkin truffle cream, habanero crunch & cinnamon bits) to Burnt Mummy (chocolate, peanut butter cream, salted dark caramel & crispy rice). Treat your little ghosts, goblins and ghouls to Co Co. Sala’s customized White & Milk Chocolate Spook Pops or make your party special with Co Co. Sala’s customized edible plaques decorated with pumpkins, ghosts and bats. Indulge in our special Vampire’s Kiss Kupcakes, perfectly moist chocolate delights complete with a touch of raspberry. To celebrate with Trick-or-Treaters, Co Co. Sala will launch their Hot Co Co. Sips Stand, just outside Co Co. Sala from noon to 3 p.m. on Saturday, October 31st. To inaugurate this new feature launch, Co Co. Sala will donate all the proceeds from Saturday to the non-profit Autism Speaks (www.autismspeaks.org). Hot Co Co. Sips Stand will be available week days post-Halloween from noon to 3 p.m. Co Co. Sala is located at 929 F Street, NW; Washington, DC (202-347-4265; www.cocosala.com).
October 31: Trummer’s On Main celebrates a town full of Halloween spirit on October 31st. Come early with your children in costume as Trummer’s On Main and all local shops and restaurants participate in Trick-or-Treating along Main Street in Clifton. Trummer’s is handing out hot chocolate and cookies, freshly made by Pastry Chef Chris Ford, on the front porch of this historic home. Later in the evening, come in full-costume as Trummer’s hosts a costume party in the bar and lounge area. Awards such as ‘Best in Show’ and ‘Most Scary’ will be handed out. Goolish libations by Mixologist Stefan Trummer include a Hot Toddy and Pumpkin Daiquiri. Trummer’s On Main will be serving regular dinner service, featuring Halloween surprises throughout the menu by Executive Chef Clayton Miller. Trummer’s On Main is located at 7134 Main Street, Clifton, VA (703-266-1623; www.trummersonmain.com).
October 31: Halloween Party at EatBar & Special Screening of Rocky Horror Picture Show, Costume Contest + Creepy Cocktails: Come dressed in your Halloween best for a costume contest and special screening of the Rocky Horror Picture Show on October 31st at 8pm. We’ll be handing out prizes to the best-dressed and for one night only, we’ll break out a collection of creepy cocktails, including the Poisoned Apple made with Svedka and apple puckers, lined with a pop rocks rim, and garnished with gummi worms, and The Zombie Punch with Mount Gay rum, triple sec, Malibu and raspberry syrup. Chef Barry Koslow will lend a hand with some Halloween-themed dishes such as Deviled Eggs, Blood Sausage and Tongue Tacos. Scary indeed. For a more “cerebral” Halloween, slip next door to Tallula, where Chef Koslow is dishing out special holiday plates of Calf brains meuniere and Pumpkin soup with toasted pumpkin seeds, curry oil and crème fraiche. Koslow will serve the special Halloween dishes in addition to Tallula’s regular a la carte menu.
October 31: Channel the inner Hulk Hogan at Rustico’s no-holds-barred OctoberSlam, where guests are encouraged to come dressed as their favorite wrestler. In addition to a costume contest, the Alexandria neighborhood restaurant is also hosting a Sierra Nevada glassware giveaway, featuring one-of-a-kind ale personally brewed by Beer Director Greg Engert during his recent trip to the Sierra Nevada brewery in California. The OctoberSlam and glassware giveaway will be held from 4-7 p.m. on Saturday, October 31st.
October 31: Dive into the rabbit hole at Vermilion’s Alice in Wonderland-themed Halloween party, which will take place in the restaurant’s lounge on October 31st at 10 p.m. Vermilion will serve spooky “spirits” and hand out fabulous prizes to the best-dressed guests. For added entertainment, the Alexandria-based rock quartet, Don’t Panic, will perform live.
Saturday, October 31 – Spooky Halloween Cruises on the Spirit of Washington: To get in the spooky mood, join Entertainment Cruises aboard the Spirit of Washingtonon Halloween for a spooktacular lunchtime cruise or evening “Boo” Cruise. Food, candy and Halloween fun are on tap, and costumes are encouraged! The second annual “Boo” Cruise promises haunting late-night views of DC beneath the moon. The frighteningly delicious menu includes Mummy Hummus & Vegetable Crudités; BBQ Batwings (wings); Sweet & Sour Goblin Eyes (meatballs); Southwest Spiders in Spring Rolls; Bandaged Frank-in-steins (Pigs in a Blanket); Sliced Witch Tongue Sandwich with Swiss (Monte Cristos); Mashed Bootatoes & Chopped Cow Toes (Shepherd’s Pie); and a Candy Filled Tombstone (sweets). Time: 11:30am to 2:00pm for lunch; 9:00pm to 12:00am for dinner Contact: 866.306.2469 or reserve online for lunch or dinner. Cost: $38.90 per adult and $19.45 per child age 3–12 for lunch; $43.90 per person for dinner.
November 1&2: Rosa Mexicano – Dia de los Muertos (Day of the Dead Celebration) and enjoy special seasonal menu additions. (see menu below)
DC Metro Area Rose Mexicano locations:
153 Water St
National Harbor, MD 20745
575 7th St
washington, DC 20004
Dor special appetizers
Tamal de Calabaza / Pumpkin Tamal
Roasted pumpkin and spicy red bean tamal filled with smoked chicken. Served with goat cheese and pumpkin seed crema.
Panzanella de Calabaza con Hongos / Chopped Bread Salad with Pumpkin and Mushrooms. Chopped salad comprised of diced “Pan de Muerto” (Day of the Dead bread), pumpkin, dried shiitake mushrooms, queso fresco, watercress and radicchio tossed in a pumpkin seed dressing, topped
with edible flowers.
Platillos Principales / Entríes
Estofado de Pato / Baked Mexican “Cassoulet”
Slow cooked stew of duck leg, chorizo, cured duck, red beans, roasted pumpkin, pomegranate and guajillo
chile. Topped with toasted pumpkin bread crumbs.
Bistec con Mantequilla de Chile Serrano / Black Angus Rib Eye with Serrano Chile Butter
Grilled 18 oz Black Angus rib eye topped with serrano chile butter. Served over wilted greens with
Pescado con Sopa Seca Mexicana / Pan-Roasted Halibut with Mexican “Dry Soup”
Pan roasted filet of halibut served over traditional Mexican “dry soup” of long grain rice, pumpkin, prunes,
pine nuts, chiles and swiss chard. Served with pistachio mole.
Postre / Dessert
Budín Pegajoso de Calabaza / Sticky Pumpkin Cake
Sticky pumpkin cake soaked in pumpkin-piloncillo sauce, topped with pumpkin mole swirl ice cream
and cranberry salsa.
Bebida / Beverages
Margarita de Calabazas con Especias / Pumpkin Spiced Margarita
Filed under: Restaurant Information/Press | Tagged: Activities, Bakery, Barry Koslow, Bryan Voltaggio, Buzz, DC, Events, Halloween, Pumpkin, Schakolad Chocolate Factory, Tallula, Treats, Vermilion, VOLT |


Chicken broth is deemed as one of the most nutritious and health-boosting foods in China. Its nutrition and flavor can be further enhanced by adding various herbs and vegetables. Chicken broth is easy for the body to digest, so it is perfect for those who are recovering from sickness and those who need to gain energy quickly.
In China, people prefer using clay pots than regular pots to cook chicken broth. Clay pots allow even heat distribution and slow gentle cooking, which can retain the best flavor and nutrition of the soup. Once you start to use a clay pot for chicken broth, you don’t want to go back.
It is really simple to make chicken broth using a clay pot.
Clay Pot Chicken Broth
- Half chicken (rinse well and cut into several pieces)
- 4-5 slices of ginger
- ½ cup sliced scallion
- 2 pieces of star anise
- 1 tsp Chinese cooking wine
- Several pieces of dried shiitake mushrooms (soaked in warm water for 20-30 minutes before use) (optional)
- A pinch of dried goji berries (optional)
- A pinch of American ginseng (optional)
Put chicken pieces in the pot and add water to cover the chicken by about 3 inches (adjust based on the size of the pot).
Bring to a medium heat and when water boiling, skim the scum that rises to the surface.
Add ginger, scallion, star anise, shiitake mushrooms, ginseng and cooking wine. Reduce heat to very gentle simmer for 1 hour.
Add goji berries and continue to simmer for 30-40 minutes until the soup is thickened and well flavored. Add some salt when serving.
*Keep the pot cover on while cooking.
The pot I used (as shown in the picture above; 5.3 Liter) was purchased from China. Amazon has a very similar one of the same size (two colors).
M.V. Trading MV-CLP6 Stoneware Chinese Cooking Pot, White, 6-Quart
M.V. Trading MV-CLP6 Stoneware Chinese Cooking Pot, Black, 6-Quart
I added three nutritious ingredients to my clay pot chicken broth — ginseng, goji berry and shiitake mushrooms, but those are optional. All these three ingredients are frequently used for Chinese-style chicken soup.
American ginseng is a great herb to improve the immune system and prevent infections. Here’s more information about American ginseng.
Goji berries are known for their benefits of providing antioxidants, improving eye health, and keeping energy. It can be added to tea, soup, and porridge. Here’s more information about goji berries.
Shiitake mushrooms, as part of the mushroom family, is seen as an anti-aging food. They have fuller taste comparing with fresh ones, making them an excellent ingredient for Chinese-style soups. Here’s more information about Shiitake mushrooms.


Star of India Restaurant is the first Restaurant that introduced Indian Food in the State of Arkansas. Star of India Restaurant welcomes customers with great hospitality and we ensure you will be comfortable. Star of India uses the finest ingredients in all items to make sure you experience and taste the home style cooking of India. Our menu items are all made to order, cooked fresh when ordered.
We serve Halal Meat at Star of India Restaurant. All Meat is 100%
Halal Meat. Halal Meat is available for Party Orders, Catering or any event
that you have.
Star of India Restaurant offers halal meat from a permitted animal which has been slaughtered following Muslim religious ritual.
We offer Lunch catering whether it's for your office, hospital or a party in
general, we are here for you. We can make the food the way you would like and
the dishes of your choice.
Just select the dishes from the menu and ignore the price for catering, and give us a call or come see us about the price and we will give the best catering price. read more
We offer Lunch and Dinner Delivery Service at your address whether it be home or office.
Star of India Restaurant offers a gluten-free diet that excludes the protein gluten.
Star of India Restaurant provides fact sheets on topics including nutrition and health.
Star Of India offers fine Dining service to its Customers. Take Out is another option where our customers can order ahead and then come pick up their food. Catering is available for any size and any occasion.
Star of India Restaurant offers Gift Certificates up to any amount whether it's for a Birthday, Graduation present, Anniversary, Christmas or any other special occasion.
Indian Cuisine is known for its use of exotic spices, herbs & rich flavors. Star of India Restaurant & Bar has been serving authentic North Indian cuisine to its customers in Little Rock, AR since 1993.


Fallen foodie star mario batali wasn't a lone wolf when it came to a decade-and-a-half of abusive behavior, according to employees. Find the best of mario batali from cooking channel. Mario batali on eater from eater ny mario batali’s restaurant empire plans name change after misconduct allegations. Say, mario, and many food lovers reply, batali now the chef has acknowledged charges of sexual harassment. Mario batali biography - affair, married, wife, ethnicity, nationality, net worth, height | who is mario batali mario batali is an american chef, writer. Want more mario enter your email below to get mario's weekly digest, right in your inbox.
Posts sobre mario batali escritos por fabio h. Celebrity chef mario batali was criticized for adding a plug for a cinnamon roll recipe in an email apologizing to fans over sexual misconduct allegations. Hi mario, found this acorn squash sformato recipe on your website, which looks good where it says “1 pumpkin,” do you mean acorn squash http://www mariobatali. Mario batali, the celebrity chef, is taking leave from his restaurants and television show after a report about alleged misconduct.
Mario batali has been fired from 'the chew' over recent allegations of sexual misconduct. Mario batali has been fired from the chew after abc reviewed allegations of sexual misconduct against the host“upon completing its review into the. Mario batali hosts molto mario and appears as an iron chef on iron chef america get his recipes and find out more about the italian chef on food network. Mario and his partner joe bastianich are the distinctive forces behind an eclectic group of critically acclaimed, unanimously adored restaurants with fourteen. Staffers allege to eater that poor behavior from chefs mario batali and joe bastianich motivated others to follow their lead read more. Instyle brings you the latest news on chef and tv personality mario batali, including his personal style and updates about his family.
Posts sobre mario batali escritos por armazém sa. Chef mario batali was thrilled to cook for his heroes, barack and michelle obama. Mario batali, new york, ny 646k likes mario batali believes that food, like most things, is best when left to its own simple beauty to that end. Celebrity chef mario batali, facing allegations of sexual misconduct, tells fans that he's sorry -- and suggests a doughy breakfast treat. On december 11, 2017, four women accused batali of sexual harassment and sexual misconduct, and by the following day, eight women had come forward.


This post is particularly exciting because it is all about food. Food is an important aspect of everyday life. I have experienced so many different tastes and flavors during my first 3 weeks here in St. Lucia. Let me share with you a bit about my experiences:
But first, an inspiring quote:
“No matter what our cultural background is, the preparation and eating of food is something we all have in common with one another. But food is much more than nourishment; it is the vehicle through which we communicate sentiments, express our creativity and create memories. And it is in the sharing of food with others that keeps us connected.”
In general, my host family, and many Lucians (people from St. Lucia) eat very healthy foods. The main meal is lunch, and generally breakfast and dinner are very light or not eaten at all (depending on the person). A typical breakfast for me would be either cereal with almond milk (I got lucky, and my host mom is lactose intolerant too), or eggs. Sometimes my mom makes bakes for me which I eat with cheese, but I will explain this delight later on. For lunch, which I eat at the training center, my mom packs me a main meal (green fig salad, saltfish, breadfruit, dasheen, bouyon, rice with tuna, etc.), a side dish (cucumbers and tomato), and A LOT of fruit. For dinner, I am generally on my own. I have the option of eating leftovers, making hot dogs, or eating cereal most of the time.
1. Green Fig Salad: The National Dish
This was the first meal I had in St. Lucia from my host mom. It is the national dish here, despite the fact that the salt fish actually comes from Panama… It has quite the deceiving name. “Green figs” are not figs at all, in fact they are just unripe bananas. To make this meal, you boil the green figs, vegetables, peppers and onions in a pot. You lightly fry the fish in a pan, and add the fish to the cooked ingredients. Voila, you have a delicious green fig salad.
2. Dasheen, Tania
In the Caribbean, root vegetables are called “ground provisions”. Dasheen is the Creole name for Taro root. They boil it here and eat it in stews as well as with salt fish. Tania is also a root vegetable similar to dasheen. It is boiled and used in the same types of stews and meals. Both are very starchy vegetables, but are quite delectable.
Another famous dish made in St. Lucia is bouillon. It is a stew-like dish which has salt fish, potato, yam, dasheen, tania, pumpkin, spinach, carrots, dumplings, oxtail and plaintains. This is personally one of my favorites so far. Even though it is hot over here, a warm stew with yummy dumplings and vegetables always brings comfort.
Breadfruit is a fruit with a unique starchy potato flavor that tastes similar to freshly baked bread. It is boiled or fried and put into stews, eaten with salt fish, or with vegetables. It is large and round and grows on trees all throughout St. Lucia. It is one of the main staples for Lucians. It has a very different flavor, but it is fantastic.
Bakes are usually made for breakfast. Although fried dough is probably the last thing I am looking to eat in the morning, I have to say they are such a nice treat. My host mom makes a lot of these at once, combining flour, egg, sugar and salt to make the dough, and frying them in a pan. The best way to eat them is with cheese melted inside. YUM. Also, another wonderful way to eat bakes that we have discovered is to dip it in ice cream. I first tried this with pistachio flavored ice cream and it was to die for.
6. Cocoa Tea
This is the typical drink of choice for breakfast. It is warm and delicious and is supposed to “warm you up” in the morning. For me, this does not work because I am warm all the time unlike my host family who always says it is cold here. I guess it is safe to say that I am still getting used to the weather here. Anyways, cocoa tea is made with water, grated cocoa, cinnamon, clove, fennel, lime skin, vanilla, milk and sugar. It is similar to hot chocolate in some ways, but more watered down I would say. Overall this drink is heavenly when I am even a tiny bit “chilled”.
This is a wax apple, it grows on trees. It has the crisp of an apple, but the crunch of a pepper. It does not really have much flavor, but it is good!
This is a papaya tree. Papaya is one of the most common fruits eaten here in St. Lucia. It is papaya season right now, so I have eaten many of these in the past 3 weeks. Papaya is known as “popo” in Creole.
Mangos are also very prevalent fruits in the Caribbean. There are many different kinds of them here. It is mango season, so I have eaten quite a bit of them in the past 3 weeks. They are so juicy and delicious. Some of them require floss after eating them because they peel the mango and eat it with their teeth instead of cutting them. There are little mango strings that tend to get caught between ALL of your teeth.
I have not eaten a passion fruit directly, but my host mom loves to make juice every once in a while. The last juice she made was passion fruit/mango juice. It was to die for.
This is one of my favorites. I have never had guava before I came here. It is very sweet when it is ripe, and there are quite a few seeds that you can eat. The seeds are very hard though, so do not bite on them!
The coconuts here are green, and they can be opened with a machete in order to get to the milk on the inside. My host mother made some coconut water for me and it was so fresh and wonderful.
All in all, you could say that the food in St. Lucia is unique and amazing. It is very different from the type of foods I eat in the U.S.A., however there are similarities as well. I have connected with my host mother deeply over food/cooking/eating. It is such a great way to spend time with my host family and learn ways to cook local foods. It will be very useful when I move off into my own home for my Peace Corps Service.
Thank you again for reading, and I hope you enjoy!


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As a woman-owned, small, American company we take pride in being able to compete against the large, uninspiring, multi-million dollar global food audit companies for the past 70+ years. We are obsessed with customer service and food operations! From small to large operations and their growing needs, our success depends solely on the successes of our customers. ASI was launched as a request from the food industry, FOR the food industry. After working successfully with food companies in the pest control area since the 1940’s, the food companies asked management to help them protect the public by providing an objective (3rd party) review of the food safety practices at their facilities. We helped those same facilities identify food safety gaps and train their staff in proper food safety practices. This naturally created the five most important qualities our culture thrives on and this is why people choose ASI:
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Designed to simplify food preparation, this stainless steel dough cutter / bench scraper is a must-have tool in any kitchen! Not only can it slice through dough to portion rolls or pizza bases, but it helps scrape up leftover dough at the end of prep. White polypropylene handle provides a comfortable, sturdy grip. 6" x 3" blade.
- Dishwasher safe
- Dimensions: 6.5" x 4.5" x 0.75"
- Stainless Steel
- Dough Scrapers


Chocolate Collagen and Cranberries Dipped in Pistachios
Snacking is an integral part of the day for some people so what if you can combine snacking and beauty?
These Chocolate Collagen and Cranberries are delicious, easy to make and very filling.
Preparation: approx 30mins
Makes approx. 28 balls.
- 80g Pistachios finely crushed
- 100g dried cranberries chopped
- 150g INC vegan chocolate protein powder
- 1/2 cup coconut flakes
- 500ml water or almond milk
- Mix everything (except pistachios) in a large mixing bowl
- Divide mixture into 28 equal amounts and roll dough into a ball
- Coat the chocolate balls with crushed pistachios
Nutritional Content per ball
These are approximate and may vary slightly depending on the brand you use.


Future of Food Online Symposium, 18th October, 15.30 GMT. 1 Hour Session
Over the past decade we’ve seen a shift in the food movement. Consumers today have access to more information - and more
buying options - for food wherever and however they want. These shifting consumer trends, along with innovative technologies, new business models, and market disruptors are impacting how food is grown, produced, sold, and consumed.
Join us on 18th October, 15.30 GMT to listen to our panel of experts debate the Future of Food.


Chicken Hawk is the fourth Merrie Melodies of The Looney Tunes Show.
Barnyard Dawg: (Chicken Hawk, gettin' hungry)(Chicken Hawk, gettin' hungry)
Henry Hawk: I want some chicken, to eat. It is my favorite meat. I like it crispy or glazed. It puts me in a daze. I like it fried up or baked. On my birthday I eat chicken cake!
Barnyard Dawg: (Chicken Hawk's not a chicken) (He's just a hawk that eats chicken)
Foghorn Leghorn: Now, just one second, all right? I've got something for your appetite. There's so many things that you could eat. There's a Chinese restaurant down the street. Or how about a fish taco, son? This bakery's got a good honey bun.
Henry Hawk: So juicy...so tasty... Hey chicken, get in my mouth!
Foghorn Leghorn: How about a hot dog? With mustard and Sauerkraut.
Henry Hawk: NO! I want some chicken no lie. You are my chicken pot pie.
Foghorn Leghorn: Instead of chicken try pork. Just please put down that fork. Try my grandma's baked beans. They've got 10 grams of protien. They're gooey, sweet, and piping hot. You'll wanna eat the whole dang pot.
Barnyard Dawg: (Chicken Hawk, gonna eat the beans) (Chicken Hawk is enjoying them beans)
Foghorn Leghorn: I knew you'd come around, son.
Henry Hawk: You know what would go good with these beans? Chicken.
Foghorn Leghorn: Uh-oh.
Henry Hawk: Get over here chicken!
Barnyard Dawg: (Chicken does go good with beans) (Beans and chicken, what a heavenly combo)