Recently, I have gotten a shiny new look here, and over at The Domestic Mama, I hope you enjoy.You may also see that I have changes the name from “The Domestic Mama & The Village Cook” to “The Domestic Kitchen”. But, don’t worry, it’s just the name that’s changing! Comments are welcome 🙂
I wrote this post on my other blog, The Domestic Mama. It broke my heart to write.
You can read it here: Breakfast With Dad
There’s 30ish days in each month.
This needs to be on
one all of those days.
It’s that good.
Think of it as chicken and dumplings that went on vacation in Mexico, and came back with a gorgeous tan and spicy accent.
Chunks of chicken, simmered in a creamy and spicy tomatillo sauce, with cornmeal dumplings studded with cilantro and jalapeno. Oh yes…..
I originally found this recipe in an issue of Redbook magazine my mom had given me, I had torn it out and placed it in a sheet protector under “make one day”. That day finally came and, I added a few of my touches to make it my own. Mexican food needs cumin, fresh lime and cilantro and (of course), jalapenos.
Speaking of jalapenos… I did not use fresh in this recipe. I actually had to use jarred, pickled. Why? I had no fresh, I had none in the garden and… I was too lazy to visit the store.
I’m sure you can relate.
The verdict? It was still just right. I felt like Goldilocks after she went on her crime spree and found the perfect bowl of porridge. What kind of story was that, anyway? Thinking about it as a homeowner now, I’m pretty sure there would be some authorities showing up if some chick came into my house and ate my family’s food, and crashed out in our beds.
Where were Goldilocks’s parents?
Who drops a blonde little girl off in the woods?
What is the lesson in that story?
Don’t break into houses, even if the food is good and the beds are comfy. Bears might live there.
Hmmm… maybe it’s an odd dating analogy? Even if he takes you to nice restaurants and fabulous hotels… if he’s a bear, he’ll always be a bear.
Hopefully Goldilocks won’t break into your house and steal this food,
you gotta watch out for that girl….
- 1¾ cups flour
- ½ cup yellow cornmeal
- 1 TBS baking powder
- ¾ tsp salt
- ¼ cup chopped fresh cilantro*(my addition)
- 2 TBS diced pickled jalapenos*(my addition)
- 1 cup milk
- 1 14.5 ounce can chicken broth
- 7 tbs
- 1 jar green salsa (16oz)
- 1 tsp cumin
- 5 oz evaporated milk
- 5 cups cooked chunk chicken meat
- lime slices, chopped cilantro, shredded cheddar and sour cream
- Preheat oven to 400F
- Adjust rack to lower middle position
- Mix the cornmeal, 1½ cups of the flour, baking powder and salt, stir in the cilantro and jalapenos
- Heat milk along with 3 TBS butter until steamy , and add to the cornmeal mixture.
- Stir to make a smooth firm dough and set aside.
- Meanwhile, heat the remaining butter in a large 5-6 qt dutch oven over medium heat.
- Whisk in the remaining ¼ cup flour to form a paste
- Add the broth, cumin, salsa and evaporated milk
- Bring to a boil, add the chicken reduce to a simmer and cook intil sauce is thickened.
- Shape dough into golf ball size and drop into simmering liquid
- Cover and transfer to the oven 15 minutes
- Allow to rest 10 minutes before serving
- Garnish with fresh lime slices, sour cream, chopped cilantro and a sprinkle of cheddar cheese
I admit it. I am a control freak. Not to the point where it’s my-way-or-the-highway, but to the point where if my husband asks me where the ketchup is; I just go get it. Or, how to do something… I just do it.
Then he says, “You could have just told me.”
There are numerous occasions where I could have just told, but instead I just did.
I have no idea.
Is it to avoid frustration of explanation? I know the ketchup is in the fridge, but I don’t know exactly where, but I know I can find it a lot quicker than I can explain it.
Same goes for computer stuff: He asks how to modify a size of a document he wants to print. Ugh, I can’t explain that!!! I just know you pull up this menu and right click on that drop down menu. I can’t tell you the name of the menu, I will know it when I see it. So, I CAN”T JUST “TELL YOU”.
Slight control freak? Or is it underlying laziness? Maybe I’m a lazy control freak.
I also like to plan. But, that’s a whole other side of me.
I really see my control freakiness surfacing now that I am homeschooling. Especially in the kitchen. Especially when it comes time to melt, stir, pour, etc.
Oh dear. Time for a season to grow.
So, for the week preceding Valentine’s Day; I incorporated chocolate for science and the history of Saint Valentine for History supplements. Chocolate, of course meant making homemade chocolates: melting cocoa butter, adding cocoa powder, sugar and chocolate starter crystals, melting and tempering stirring and pouring. Not good for my control issues, since tempering chocolate is an exact science. As in 94F exact science time to put in the “starter crystals” (which are actually just bits of chocolate) But, before all that we start out with cocoa butter. You know, the stuff you put on your growing belly when you’re pregnant? Yes, well… not from the drugstore. This is “food grade”:
Wait for it to reach 94 degrees. This kit came with a handy sticker that turned green when it reached the proper temperature, but the control freak side of me kept on using my digital instant read thermometer.
Those are real cacao beans on the bottom left, FYI … our kit came with some for fun.
As far as the teaching/homeschooling… my daughter likes making cookies with me better.
Win some, lose some.
It’s almost officially spring which means warmer days, and with that comes longing for vacations and getaways…. and one of the most perfect tropical getaways I know of is The Keys.
The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. I’m lucky enough to live 90 minutes from the first key in the chain, Key Largo. Key Largo is home to a plethora of things to do and food to eat, and it’s tropical vibe takes away the stress and hustle of the mainland. It’s no wonder some of the top chefs in the country call the Florida Keys home.
Growing up around fish, Chef Bobby Stoky quickly learned how to do it all,from catching to cleaning and even cooking them. In the summers he would dive for lobster and in the winter his family would set up nets to catch shrimp that they would then sell from a stand to locals and visitors of Key Largo.
In 1982, his parents became the owners of Señor Frijoles Mexican Restaurant and so started Bobby’s path to becoming a chef. Bobby’s family moved to Key Largo in the seventies because they loved to fish and his father became a charter boat captain. A resident of the district for over 35 years, he is an expert in all that must be done in the area. And today, he is our guide to all things that must be seen and devoured in Key Largo.
Chef Bobby gives us the lowdown on what he would do on a day off in Key Largo. The northernmost district of The Florida Keys, Key Largo, is home to tropical views and beautiful botanicals. The site of the John Pennekamp Coral Reef State Park, Key Largo is a true outdoor adventurer’s paradise.Because of where it is located, any visitor to Key Largo must spend a considerable amount of time in the clear waters. Bobby suggests paddle boarding in the picturesque Everglades National Park or diving off the coast.
The Stoky family went on to open other restaurants and today Chef Bobby runs the kitchens of eight different legendary restaurants in Miami and The Florida Keys. One of his most popular locations, Sundowners, sits right on the Florida Bay in Key Largo and offers guests a beautiful view of the sunset with a tropical cocktail in hand and a plate of fresh Florida Keys seafood.
Chef Bobby even wrote a book that is a great reference for the cuisine of The Florida Keys called, Recipes and Tall Tales from Legendary Restaurants of the Florida Keys. Head to Key Largo to stay in a magical feeling an underwater hotel, or to scuba past schools of fish and submerged statues. Christ Of The Deep is a world famous statue that can be viewed snorkeling.
Bobby recommends travelers looking for adventure stay in Jules Underseas Lodge. Submerged underwater, it is a truly stunning stay. Instead, if you are hoping to spend your time in the water rather than simply under it, consider Amy Slate’s Amoray Dive Resort. And finally, for couples who need a romantic getaway,book a stay at Key Largo’s Kona Kai. Beachfront bungalows offer the perfect amount of privacy in close proximity to the beach.
So what kinds of fruits and flavors can one find when they travel to Key Largo? Bobby could give us quite of list of food to be sure to try, but the seare some of his favorites. The Keys are famous for their fresh yellowtail snapper and stone crabs. In his own restaurants, Chef Bobby especially loves to cook yellowtail snapper, right off the fishing boat, encrusted in onion and served with mango salsa. (recipe follows!) And on a hot day, he opts for something lighter like a grilled mahi mahi. Native to the area, the Florida Keys spiny lobster looks similar to the common lobster we are more familiar with, but the spiny lobster’s antennas are larger and thick. From November to June,have a bite of Key West’s Pink Shrimp. The bright crustaceans have a uniquely sweet taste that is easy to fall in love with. Fresh fish must be made with fresh flavors, and Bobby admits that visitors will find plenty of tropical fruits in dishes, like the Key lime, mangos, pineapples, starfruit, or dragon fruit.“I often comment that farm to table is not a new phenomenon in the Keys–it has been part of our fishing history..fresh fish from the ocean to your table every night…that’s what the Florida Keys are famous for.”
Also known as the Conch Republic, the restaurant menus of Keys Largo are loaded with dishes containing conch. Over the years, the locals have even come to be called Conchs. Although fishing restrictions off the coast for conch are quite strict today to prevent over fishing, the seafood is still a well loved tradition, even if that means bringing conch in from the Bahamas to keep the dishes alive. From conch chowder to conch fritters, conch salad, conch encrusted yellowtail snapper, and even conch eggs benedict, you can find just about anything with conch in Key Largo. Chef Bobby’s favorite way to eat conch is called cracked conch. Originating in the Caribbean, when done correctly, cracked conch is battered, fried and tastes sweet and tender. It’s fairly easy to make at home, as well. Try my version here: Cracked Conch Bobby likes to serve the fried seafood with a tangy cocktail sauce or wasabi aioli. Head to Sundowners, Market 88, or Buzzards Roost in North Key Largo to try a rendition of Chef Bobby’s favorite cracked conch.
Before diving into a plate of Key Largo seafood, how about diving down below to see where the fish comes from? As a diver, Chef Bobby has grown up with the stunning reefs of the Florida Keys. His favorite spot to dive or snorkel is in north Key Largo off of Horseshoe Reef. There is so much marine life to be seen on the reefs of Key Largo, so when you come to the area, be sure to dive in and get a closer look.
For an above the water experience, take a nature tour by way of kayaks through one of the mangrove channels that line the islands. From a boat you can see colorful fish, impressive manatee, and an array of birds. Keep your eyes open, sometimes you will even see bottlenose dolphins or turtles.
If you are heading out for a dive or a kayak adventure, start your day with a Key Largo breakfast. Chef Bobby likes to go to the Key Largo Conch House for a Key West shrimp, conch, crab or lobster benedict. Another favorite among the locals is The Hideout Restaurant. This hole-in-the-wall eatery serves a fish and grits breakfast, a dish that was once the traditional morning meal of the Conchs.
Don’t forget dessert! In all of the Keys, the local restaurants are fanatical about serving the best Key Lime pie and so visitors will find many different versions of the traditional sweet. At Chef Bobby’s Sundowners restaurant, they serve the pie piled high with meringue, the traditional topping. From frozen key lime pie to chiffon-style or a custard pie that is the original, there are so many different variations. Bobby’s favorite pie, besides the one he makes in his restaurants, can be found at Key Largo Fisheries Bayside Café. Not too sweet, nice and tart, and served plain without meringue, this pie is a classic and can even be shipped around the country.
A great feature of Key Largo for any culinary traveler is its lack of chain restaurants. Chef Bobby proudly admits that most of the restaurants found in the district are owned and operated by locals who are committed to serving great food. Besides one of his own restaurants, Bobby loves to take visitors to Key Largo Fisheries Backyard Café for lunch. Sit at a table on the deck overlooking one of Key Largo’s remaining commercial fishing fleets while dining on fresh Florida Keys Lobster, yellowtail snapper, Key West pink shrimp, and fresh stone crabs. Chef Bobby’s favorite is the lobster croissant BLT! I’m craving that one already.
One of Chef Bobby’s all-time favorite recipes is this yellowtail snapper. The onion crust is in this dish is also great on shrimp, scallops, lobster, or chicken, but Key Largo yellowtail is amazing.
Here is a recipe featuring some of the Key’s Famous flavors, so you can experience a “Vacation Meal” at home.
Author: Chef Bobby Stoky
Serves: 4 servings
- 4 6-8 ounce yellowtail fillets, pin bones and blood line removed
- 1 large yellow onion, sliced thin for onion rings
- 1/2 cup panko bread crumbs
- 1½ cups flour
- 1 tablespoon Black Caesar’s Blackening Spice
- 2 eggs, beaten
- Vegetable oil for frying
Key Lime Butter (prepare in advance)
- 6 Key limes, juiced
- 1 stick of butter
- 1/4 cup of good quality dry white wine
Mango Salsa (prepare in advance)
- 1 ripe mango, diced
- 1 green pepper, diced
- 1 tomato, diced
- 1/2 red onion, diced
- 4 fresh Key limes, juiced Salt and pepper to taste
- In a large, deep saute pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350 degrees Fahrenheit. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring onions occasionally, until onions are dark brown. Remove onions from the oil, and place on paper towels to remove any excess oil. Allow onion rings to cool to room temperature.
- Then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko bread crumbs. Place chopped onion rings and panko bread crumbs into a medium bowl, and mix well. Dredge lobster tails through remaining flour, then through the beaten eggs, and then press yellowtail filets into the onion ring and panko bread crumb mixture.
- Place a large saute pan on the stove and add enough oil to just coat the bottom of the pan. Place battered filets into the saute pan and saute over medium high heat for 3-4 minutes per side, or until onion crust is lightly browned, and fish is white throughout. Top with Key lime butter and mango salsa….and enjoy!
Key Lime Butter (prepare in advance)
- Melt butter over medium heat, add dry white wine, and key lime juice.
- Remove from heat and let rest at room temperature.
Mango Salsa (prepare in advance)
In a bowl, add diced mango, green peppers, diced tomatoes, red onions, Key lime juice, and salt and pepper, and mix well.
Note: This post was sponsored in part by Honest Cooking.
I know you’re only here for the food.
I meant to post this last Spring.
I could be considered very late; or very early for this Spring. Or Valentine’s day… yep, I’m right on time for Valentine’s day. Speaking of Valentines….
There is something about a spicy chai that warms even the chilliest of days. Maybe its the rich aroma of cinnamon, vanilla and nutmeg, or maybe it’s the creamy swirl of frothy cream that creates that sweet velvety sip….
Or, maybe it’s just so cold that just about any hot beverage tastes amazing.
I have a love/ hate relationship with coffee. I know, there are people that claim coffee is the magic elixir of the day; I know that there are some people that couldn’t dream of going without…. for me, it’s different.
You see, I go through tea periods, hot lemon water periods and coffee periods, Mainly because I don’t want to ever want to be dependent on one particular morning beverage. So, several times a year I rotate my morning beverage choice. Currently, I am in my coffee period, in case you can’t tell.
I’m in a season of clean eating… I say season, because there are still going to be seasons of feasting, and enjoying the occasional indulgence of a big slice of homemade cake with caramel buttercream.
Isn’t it funny how the term “clean” eating has replaced healthy eating? I wonder if it subconsciously helps people eat better? Clean always sounds nice. A clean house, a clean car, a clean shirt, clean sheets. No wonder a “clean diet” has gotten so popular.
We associate dirty with bad, so I wonder why we don’t call an unhealthy diet a “dirty diet”?
If you follow my other blog, you’ll know that I am off white flour/sugar/processed foods for a bit, (maybe longer than a bit) How long is a bit, anyway?
In my book, a “bit” is anywhere from 3 minutes to three weeks.
But, what is “my book”? Haaaaaahaaaaa, one day I will write a book, call it “My Book” and explain what I intend to say when I speak/write. I’m sure it will go something like this:
“Eyeball” amounts in recipes: This does not mean the size of an eyeball. This means adding enough that looks good according to one’s own personal sight/preference.
Example: I like to see fresh cracked black pepper in homemade cream gravy. I survey the gravy with my eyesight to obtain the correct visual/taste appeal ratio of black flecks in velvety creamy gravy.
This could also apply to the amount of chocolate chips added to cookies, and sprinkles to, well, everything that deserves sprinkles.
(In my book, there are lots of things that deserve sprinkles)
Hahaha, back to “my book”.
Or, back to tacos?


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SAN MATEO, CA- Wasabi Media Group, an online media company that publishes a stable of interest-specific websites, today announced the launch of the Wasabi Media Food Channel. Wasabi Media Food Channel provides visitors with access to recipes, restaurant reviews, and more.
Wasabi Media Food Channel is the foundation for beverage and food news. From links to recently posted cocktail and food recipes to restaurant reviews to family dining ideas, this Web site specializes in satisfying the appetites of its readers.
“With our collection of food and beverage Web sites increasing, the creation of one central location for resources was vital,” noted Michele Pesula Kuegler, Director of Content of Wasabi Media Group. “Our Food Channel can simplify our readers’ search for items, such as a new bread recipe, a beer review, and a great restaurant, all on one page.”
To learn more about Wasabi Media Group and its properties, visit http://wasabimediagroup.com.


Are you looking for Yo Mama Food Jokes? Here you will find a large collection of the funniest, most insulting and best Yo Mama Food Jokes you can find on the web! These funny Yo Momma jokes about food can be rude, mean, dirty, nasty, stupid and dark but also very funny, silly and entertaining. Our list of funny Yo mama jokes will lead to laughter. Be sure to read them all. Laugh more and live longer!Click here to find more delicious, tasty and funny food jokes.
Yo mama and daddy are so fat, when they were going to have sex, they saw each others rolls, got hungry, and went to Denny's instead.
Yo mama cooking is so bad that her food throws itself in the garbage.
Yo mama cooking so nasty flies won’t even land on it.
Yo mama house so small that you have to go outside to eat a large pizza.
Yo mama loves food so much her favorite cuisine is “seconds.”
Yo mama so dumb she cooked her own complimentary breakfast.
Yo mama so dumb she stared at da orange juice bottle cause it said concentrate
Yo mama so dumb she thinks brownies are people with brown skin.
Yo mama so fat she ate a burger in 1 bite.
Yo mama so fat she has pictures of food in her wallet.
Yo mama so fat she keeps her diaphragm in a pizza box.
Yo mama so fat she puts insurance on her food.
Yo mama so fat she puts mayonnaise on her diet pills.
Yo mama so fat she stuffed a turkey with her fat.
Yo mama so fat she sweats butter and syrup and has a job at Ihop wiping pancakes across her forehead.
Yo mama so fat shes on the seafood diet, she sees food and she eats it.
Yo mama so fat that you don't see her eat, you see blurry motions.
Yo mama so fat the back of her neck like a package of hotdogs.
Yo mama so fat when she gets a cut she bleeds milkshake.
Yo mama so fat, she dreamt about Angel Food cake, woke up and her pillow was missing'!
Yo mama so fat, the back of her neck look like a pack of hot dogs.
Yo mama so hot she makes jalapeños cry.
Yo mama so hungry she created an email account just for the spam.
Yo mama so messed up she tried to make an appointment with Dr. Pepper.
Yo mama so poor she eats cereal with a fork to save milk.
Yo mama so poor she goes to trash cans with a a grocery list.
Yo mama so poor your family ate cereal with a fork to save milk.
Yo mama so stupid she became a vegan.
Yo mama so stupid she spent 20 minutes staring at a carton of Orange Juice because it said it was from Concentrate!
Yo mama so stupid she stole free bread.
I highly respect yo momma, and I think she's a wonderful person! You should never, ever joke about your mother in the way described on this page!
Do you have a funny joke about food that you would like to share? Click here to submit your joke!
Bookmark this site and come back tomorrow for more great yo mama jokes.


Local Chef Sevan Abdessian has been chosen to appear and compete on Food Network's CHOPPED. To prep for the NYC competition he has been hosting CHOPPED nites at his restaurant on Thursday nites. Complete with secret ingredients and clock count down it was something I could not miss. We began with the unveiling of ingredients for the appetizer: Persian cucumbers, canned Dungeness crab, jarred Armenian pickles & tangerines. Start the clock! I was allowed to catch Chef in action as he created a lovely crab salad for our first course. The sweet crab was counter balanced with a bit of soy and Sriracha for some heat. The fresh cucs with the Armenian pickles was a great contrast and the freshness of tangerine supremes was perfect. I could have used a pinch of salt but overall it was a solid start. On to the entree, the ingredients are: Swiss chard, crushed red pepper, chicken breast & linguini. Start the clock! Chef went the Asian route creating a sweet and spicy chicken and chard noodle dish. The chicken was prepared in classic Chinese style with a light coating and fork tender. The Swiss chard leaves and stems were wonderful, adding the right amount of texture and crunch. We did find a bit of inconsistency in plating, some had more chicken than others and while mine was heavy on the sweetness others were perfectly balanced with the savory, sweet and heat. The micro celery was a perfect edible garnish bringing a freshness to the plate. Moving to our final course we see the basket contains: granola, Fiber One bars, heavy cream, fresh cranberries and white peach puree. Start the clock! Dessert came in the form of a parfait. Though a bit messy to handle it was tasty. My favorite part was the cranberries, their natural tartness was great against the sweetness of the chocolate. Fresh mint rounded things out nicely. All in all a fun time and some good food. Good luck Chef!


Jr’s BBQing & Catering is a licensed and approved off-premise catering service located in Dobbin, Texas ~ whatever venue you choose, you can be assured your food will be delivered fresh and delicious! Our serving staff is professionally-trained, will prepare each plate in the buffet line the way your guests like it and give you the best customer service possible!
Our main selections include a choice of meats (smoked brisket, sausage, chicken, turkey) plus a great choice of sides (baked beans, twice baked potato casserole, potato salad, or coleslaw). All beverages and tableware is included.
Located inside the beautiful Prairie Place venue available for rentals for under 100 guests, Jr’s BBQ & Catering has the latest in commercial kitchens for food preparation. We have the staff to bus tables and/or prepare tableware for a return to the rental company. We also offer a cake cutting service where two staff members two staff members will cut & prepare cake slices for easy pickup by guests. The remaining cake is packed for taking home or left on the table for late cake enjoyment. Clear plastic plates, napkins, and forks are complimentary.


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Dainichi All-Season Koi Food is an excellent year-round source of easily digested marine and vegetable proteins. The generous portion of marine proteins promotes rapid growth, while the high vegetable content ensures quick and easy digestion in all temperatures. In addition, the shrimp and Spirulina enable All-Season to perform very well in maintaining vibrant colors of all Koi varieties.
Use and mix with any other Dainichi Koi Food. This food is especially beneficial during cooler weather when the Koi’s metabolism is slower because of higher carbohydrate composition. A two-step application of vitamins and minerals, especially vitamins C & E, ensure that the luster, sheen and whites of your Koi are always at their best.
As in all other Dainichi Koi food, All-Season contains calcium montmorillonite clay to simulate the natural ingestion of mineral particles and to bind and neutralize metabolic toxins. Raw, fully potent vitamins, digestive enzymes and garlic ensure that the fish are healthy and free of internal parasites.
The clay ensures a maximum rate of digestion and absorption of nutrients. With no fillers, All-Season keeps the body conformation of all Koi in a constant show ready condition. These lean ingredients will help keep excess nutrients out of the water and thus help contain any algae issues.
White fish meal, wheat germ, wheat flour, shrimp meal, soybean meal, brewer’s yeast, powdered milk, calcium montmorillonite clay, vitamin mix, mineral mix, spirulina, garlic, protease and natural gum.


When I ran across the Bacon-Wrapped Pork Tenderloin at Imparting Grace, I decided that sounded like a great meal. I mean bacon-wrapped just about anything sounds good to me. It was pretty easy too. I just sprinkled Montreal Steak Seasoning on the tenderloin then affixed bacon to it with toothpicks and cooked it on 425 for 20 minutes. Then I bumped it up to broil for another 5 minutes to make the bacon more crispy. Easy and good, my kind of meal.
Then I tried to make everyone happy with the sides they like which succeeded in making the meal less than easy. Maggie likes sweet potatoes but not regular mashed potatoes, and Gwendolyn likes mashed potatoes but complains about sweet potatoes, so I made both and Maggie ended up not being interested in eating either. And Gwendolyn didn't like the brussell sprouts I made, but I kinda figured that would happen. I am the only one in the house who likes brussell sprouts, but I still make everyone try at least one. Then I made Keary banana pudding because that is his favorite. So we had three mushy foods in one sitting.
It was still better than going to a restaurant on Valentine's Day.


By Gian Marco Luna and Grazia Quero – CNR-IRBIM Ancona, Italy
An incredible amount of scientific papers on the human microbiome has been published during the last years, which showed how much the microbiome is involved in processes that benefit the host, including nutrition and immune system modulation. The human microbiome has been defined as our “second brain”, due to its intimate connection with our body, and the numerous benefits it provides to our overall health. Good microbes protect us from bad microbes, they produce useful compounds such as vitamins and they can even influence our mental health.
Why looking at microbiome in wild fish?
Recent studies have partially covered these aspects on other mammals and animals, including fish, with particular reference to farmed fish. However, science is becoming increasingly interested in understanding the role of microbiome in wild fish, especially in those species representing commercially relevant food stocks.
To what extent microbiomes influence wild fish? From one side, a greater knowledge on wild fish microbiome may help us to improve the production of such species in aquaculture; on the other hand, we are becoming aware that this knowledge will really help us in understanding how – and how much – the aquatic environment influences the wild fish microbiome, and to use this knowledge for an adequate management of these species. Last but not least, the comprehension of the role and the structure of wild fish microbiome may lead to the production of a new, sustainable generation of food with improved nutritional qualities. Today, we still have few baseline and comparative studies evaluating the intestinal and skin microbiome in farmed versus wild fishes. Science asks for a clear understanding of the role that specific gut and skin microbes play in wild fish, and people asks for sustainable and healthy fish food.
The role of CIRCLES in understanding wild fish microbiome
CIRCLES aims at filling these gaps, by exploring the world of microbes living in (and on) wild fish, how they interact with the animal host and how we can exploit this knowledge for improved and healthier foods in the next future. In CIRCLES, we will evaluate the microbiome structures in wild fish in two model species, the Mediterranean sea bream and the Atlantic salmon, and use these data as a reference basis to interpret microbiome data and assist in developing microbiomes-tailored circular actions. To make the picture complete, we will also assess the health and safety of the marine ecosystem in proximity to aquaculture cages to understand mutual interactions and exchanges between fish farms and marine microbiomes and validate and apply innovative blue-technology approaches to modulate the marine microbiome and improve the environmental quality and sustainability of open-fish cage aquaculture practices.


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| Performance and Expertise Shape Innovative Products at Herza |
Founded in 1921, Herza Schokolade GmbH & Co. KG is a leading chocolate producer for the food industry, based in Norderstedt near Hamburg. Innovative chocolate varieties are the company's passion. They invested in high performance metal detection solutions that satisfied their high standards in quality and innovation.
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Ozgur Tarim A.S., one of the leading exporters of dried Turkish vine fruits, relies on X-ray Inspection systems from Safeline to ensure the highest product quality and safety. Eliminating not only metal contaminants but also stones and glass from the fruit, quality is assured before the final packaging of the product.
| Procordia Food AB, baby food manufacturer relies on Safeline x-ray inspection system to protect its brand |
Procordia Food AB, one of Scandinavia's leading food producers, relies on x-ray inspection systems to ensure the highest quality and safety of its baby food. Inspecting the product in its final packaging, dense glass, stone or metal contaminants are eliminated. With product safety ensured by SAFELINE x-ray inspection systems, continual brand protection is provided.
| Contaminant-Free Cheese At Cropwell Bishop Creamery |
Cropwell Bishop Creamery can be confident its cheese is metal-free thanks to the installation of METTLER TOLEDO Safeline metal detectors at its packing facility
| Favourite Sweets Stay Metal Free |
Swizzels Matlow Ltd has installed several T-Series throat-style metal detectors from METTLER TOLEDO SAFELINE to inspect its wide range of confectionery products, including boiled sweets, toffees, chews, sugar-coated products, and gums.
| Using X-ray Inspection Data to Eliminate Variations in Food Quality |
| SAFELINE Metal Detectors Deliver High Sensitivity in Tight Spaces |
KP Foods (Teesside) manufactures "McCoy's" potato crisps for the UK market. They use METTLER TOLEDO Safeline metal detection systems as part of their commitment to provide a high quality end product for consumers.
| Special report: Checkweighers optimise and control filling processes for maximum profit |
| X-ray Inspection Ensures Safety and Integrity of Food Products |
| X-ray Inspection boosts Productivity for Jelly Manufacturer |
| X-ray Inspection speeds up Production Profitability |
| Dynamic Checkweighing Assures Quality of Packaged Tomatoes |
Reliable and cost-effective dynamic weight checking at Heiko Hagdorn e. K.: The fact that checkweighers already make a significant contribution to quality control measures in small plants highlights the benefits gained there from the Garvens XC checkweigher.
| X-ray Inspection of Blister Packs at Pfizer Pharmaceuticals Delivers Top Quality |
| X-ray Inspection Keeps Food Ingredient Free from Contaminants |
| Veetee Invests in Integrated X-Ray Inspection to Ensure Top Quality Rice in the UK |


(Pleurotus ostreatus) (Pleurotus pulmonarius) (Pleurotus populinus)
Oyster mushrooms come in shades of gray, brown, white and yellow. The color of the oyster mushroom is determined by its growing condition. When getting into the identification of oyster mushrooms the species you find is somewhat up in the air. There have been name changes to the species and much discussion as to the species related to the area of growth. If you find a oyster mushroom it will smell like a oyster some say, I think it has more of a clam smell, while others say it has an anise smell. The spores of this mushroom are white. The color will vary with the age of the mushroom. Pleurotus ostreatus is a late fall and winter fungus in Oklahoma, while Pleurotus pulmonarius is found summer and fall months. You will almost always find this mushroom growing on wood. In Oklahoma it seems to love trees that have fallen or on dead trees. As this mushroom ages you will see the edges start to turn up.
The oyster mushroom has been found to lower cholesterol. They have been used for blood vein and tendon problems. Oyster Mushrooms are rich in vitamin C, B complex and protein.
Oyster mushrooms contain most of the mineral salts that are required by the human body. Calcium, phosphorous and iron content in oyster mushrooms is double the amount available in beef, pork and chicken meat. Vitamin B3 in oyster mushrooms is 5-10 times higher as compared to any other vegetable.
Recent studies have found this mushroom to be antiviral. A number of studies suggest a role in anti-cancer activity, immuno-modulating, antibiotic and anti-inflammatory effects. Those who are anemic as oyster mushrooms help improve haemopoietic factors. For people with hypertension, obesity and diabetes, oyster mushroom can form part of diet for it is low in sodium, potassium, starch, fat and calorific value. For those who suffer from hyperacidity and constipation, the alkaline ash and high fiber content oyster mushroom is the favored food. Oyster mushrooms help reduce cholesterol level. Oyster mushroom with its antibiotic property has varied health benefits for all.
== Information provided on this page is for educational purposes only. Any decision to use or ingest this mushroom is an individual responsibility == .


A Botanical beverage wonderland
Quench your thirst and explore a world of botanical wonders with our creative beverage selection. We offer a variety of options, including botanically brewed beers (both alcoholic and non-alcoholic), refreshing botanical sodas, aromatic fresh teas, all-natural juices, and captivating botanical cocktails. There is always something delicious to choose from for everyone, whether you're seeking a unique beer experience or a beautifully crafted non-alcoholic beverage.
Building a Better Food System
We are dedicated to building a better food system. In line with this commitment, we go beyond just using surplus ingredients. We actively source products from local, organic, and environmentally conscious suppliers. By doing so, we support local communities, reduce our carbon footprint, and contribute to a healthier planet.
Nourishing you and the Planet
Our menu is designed to nourish your body and the planet. We prioritize using plant-based ingredients to promote a healthier lifestyle while minimizing our impact on the environment. By choosing our plant-led dishes and botanical drinks, you can indulge in delectable flavors guilt-free, knowing that you're making a positive choice for yourself and the world around you.
Explore our menu and embark on a culinary journey where sustainability, creativity, and flavor intertwine. Join us at Lowlander Botanical Bar & Restaurant and discover a delightful world of plant-led cuisine and botanical beverages that will tantalize your taste buds and leave you wanting more.


In this article:
- What is bread proofing?
- Why do you proof bread dough multiple times? And what is bulk fermentation?
- What is the best bread proofing temperature?
- Where should I proof bread dough?
- How should I cover my proofing bread dough?
- How long does it take to proof bread?
- How can I tell if my bread dough is done proofing?
Starting your journey as a bread baker? It can be daunting — so many confusing terms! — but once you understand what everything means, the process becomes much clearer. Here, we’re diving into one of the most crucial steps to making homemade bread: proofing.
What is bread proofing?
Everyone knows that bread dough rises, right? Well, that’s basically what proofing means! It’s when bread dough is left to ferment — the yeast (commercial yeast or sourdough culture) consumes the sugars and starches in the dough and expels carbon dioxide — which causes the dough to expand as it traps the carbon dioxide within its strong and stretchy gluten network. As bread proofs, it typically doubles (or nearly doubles) in size, becoming puffy and pillowy.
Professional bakers often use terms that are different from the ones used by home bakers. In this case, there are several different terms that are used interchangeably to describe this step. Other words and terms that refer to proofing include rise and fermentation.
Want to learn more about gluten?
Read our beginner’s guide to gluten.
Which leads to the next point: Bread dough is usually left to rise two different times in the baking process, and proofing technically refers to just the second of these rises but is often used to describe both.
Why do you proof bread dough multiple times? And what is bulk fermentation?
In a standard bread recipe — take Classic Sandwich Bread for instance — the bread dough is mixed and kneaded, then left in a covered bowl to rise (usually, but not always, doubling in size). This step is often called first rise, first proof, bulk fermentation, or bulk proof. It typically takes around 1 to 2 hours, depending on the dough and the environment in which it’s left to rise.
Once the dough has undergone bulk fermentation, it is shaped. In this example, it’s shaped into a sandwich loaf and placed in a bread pan, but this also applies if you’re shaping a boule, a bâtard, or even rolls. Once shaped, the dough is left to proof a second time — this is the step that “proofing” technically refers to. Much of the air was knocked out of the dough while shaping, so this is a chance for the dough to expand again before baking. This step is sometimes called second rise or second proof.
What is the best bread proofing temperature?
One of the biggest keys to successfully proofing bread dough is temperature. Yeast thrives best in a warm environment, and the warmer the conditions, the quicker your dough will proof. “Breads do well in the low to mid-70s, between 72°F to 78°F,” says Baking Ambassador Martin Philip. “That’s just the right range to encourage yeast activity without having your dough move so fast that it overproofs or fails to develop flavor.”
Martin prefers an electric folding bread proofer, which allows him to control the temperature and environment in which his bread proofs. But you can also be intentional about where in your kitchen or home you place your bread to proof to ensure you have the best environment — and temperature — for yeast to thrive.
Where should I proof bread dough?
Ideally, you want to find the warmest spot in your house, where cozy temperatures will encourage yeast activity. Options include:
- Near a radiator or wood stove
- The top of your fridge
- The inside of your (turned off) oven with the oven light on
- Your empty dryer: Spin it for a couple of minutes to warm it up, then turn it off and pop your container of dough inside
- On top of a heating pad (on low) or dough riser
- In a temperature-controlled proofing box
- In your microwave, with a cup of boiling water tucked in beside it
If you’re baking bread in the summer or your house is naturally warm, you may not need to go with any of these options — your kitchen counter may be warm enough. A digital thermometer is a helpful way to gauge the temperature of your bread throughout proofing: If it stays around 72°F, it’s fine where it is. If it drops in temperature, consider moving to a warmer spot.
How should I cover my proofing bread dough?
While many cookbooks recommend using a tea towel to cover rising dough, we don’t agree. “Draping your dough with a kitchen towel is not a sufficient cover — your dough will dry out, forming a skin,” says Martin. “Use an airtight lid, bowl cover, or plastic wrap instead.” If you’re doing a lot of bread baking, consider a lidded dough-rising bucket.
How long does it take to proof bread?
It depends! (Not a very satisfying answer, we know.) Recipes typically include time ranges (“Let rise for 1 to 1 1/2 hours”), but these should be considered guidelines, not hard and fast rules. Instead, use visual clues to determine if your dough is well-proofed — more on that next.
How can I tell if my bread dough is done proofing?
If the dough is supposed to double in size during bulk fermentation, place it in a straight-sided container with markings on the side so you can easily and accurately tell when it has doubled in volume.
If you’re proofing shaped sandwich bread dough in a loaf pan, look for the dough to rise 1" over the lip of the pan. (Don’t guess, use a ruler to measure!)
For freeform loaves, use the poke test to determine proofing: Lightly flour your finger and poke the dough down about 1". If the indent stays, it’s ready to bake. If it pops back out, give it a bit more time. See more guidelines here: How do I know if my bread dough has risen enough?
And remember: As a general rule, if your dough is proofing in a cool environment, it will take longer. If it’s proofing in a warm environment, it will be quicker.
For better bread, nail your proof
“Proofing is every bit as important as the other foundational aspects of bread making, from mixing to baking,” says Martin. “It’s key to bread’s structure, oven spring, and the beauty of the final loaf.”
While proofing may be the most passive step in bread baking — you literally sit back and wait — it’s also one of the most crucial. Being mindful of how you cover your dough, where you place it, and when you bake it will set you up for baking success and better bread.
Practice proofing with Martin's small-batch focaccia:
Cover photo by Mark Weinberg; food styling by Liz Neily.


So you want to make some cannabis cooking oil…
Maybe you watched Chelsey Handler’s hilarious cannabis-infused dinner party on Netflix, or you feel like flexing your culinary skills in a new way.
Cannaoil can be made using your favourite cooking oil (coconut, olive, avocado) and used in pretty much any recipe, the same way you’d use regular oil. It’s a great intro to cooking with cannabis, as it’s a major base in many recipes.
We’re sharing our favorite tried and true recipe that anyone can master(chef).
Mota Cannaoil Recipe
- 6 grams marijuana
- 2 cups oil (olive, avocado, canola, or coconut)
- Decarboxylate the cannabis. This is a key step, and what actually gives your edibles the effects you’re looking for. By cooking it at a low temperature, you convert cannabis’ non-intoxicating THCA into THC.
- Heat your oven to 250°F. Spread your cannabis out into an even layer on a non-stick baking sheet, for 35-40 minutes.
- Remove from the oven and cool. Once cool, grind into a coarse powder (we recommend using any standard coffee grinder).
- Heat your oil in a medium saucepan over medium-high heat, add the ground cannabis, and cook for about 45 minutes making sure not to burn.
- Remove from heat and let stand for 10 minutes.
- Strain through your cheesecloth over a bowl, to remove the ground cannabis. Squeeze hard to ensure you get all your oil.
- Store your oil in a jar of your choice. Lidded mason jars are a great choice. Store in a cool, dark spot.
- Discard the ground cannabis.
- Enjoy in your favourite recipes. A little goes a long way!


What We Offer
Stroll and shop in Kurtuluş, a colorful and traditional neighborhood of Istanbul (1 hour)
Traditional Turkish tea and snack while getting to know each other
Cooking 6 traditional Turkish dishes with variations according to the season. (We also offer vegetarian and vegan options)
Have lunch or dinner with the dishes you prepared with two glasses of local wine
Pack your leftovers for your next day picnic :)
Class Capacity: 1 to 12 persons
Morning Classes: 9:15 - 14:30 (Everyday)
Afternoon Classes: 16:00 - 21:00 (Everyday)
110 USD/person Please note that we only accept payments in cash
100% will be refunded if given one week notice prior to facilities and 50% will be refunded if given 72 hours notice or more.
We are happy to share 25 years of guiding experience and 15 years of cooking experience with you
We are two sisters (Ayşın & Aysun) passionate about cooking and teaching the culinary culture of Turkey to others. During our travels abroad one of our first activities would be to attend local cooking classes because we believe that you can understand the culture of one place by learning its cuisine. We wanted to share this passion and our culture with others, that is why we founded Cookistan Istanbul in 2012. Our neighborhood Kurtuluş is one of the most local area of Istanbul that is why we wanted to do the cooking classes there so we can share with you the local life and culture of the area.


Peter Sheppard's Cookery School is a hands-on, fun afternoon of learning, making and eating! It runs between 11am and 2pm, where you will cook and eat 3 fabulous dishes.
Cookery schools are run with 15-16 people, with dates and menus planned to suit interested parties.
Cost: $99pp including GST, includes coffee before we start and the recipes to take home.
To request a date for a group (eg birthday, hen's day or team bonding) please email us or phone 4226 4855.Download Booking Form (8.0K)
Available cookery school dates
Sunday 13th September
Sunday 1st November


SETsquared Bristol member, LettUs Grow, has secured £1 million in funding to build world-leading indoor growing facilities and feed the growing global population with its advanced aeroponic technology for indoor farms.
The UK’s innovation agency, Innovate UK, awarded the grant of £399,650 to lead a £700,000 project – which will help the agri-tech company increase food resilience and security in the face of climate change. LettUs Grow will work alongside industry leaders in controlled environment technology, ECH Engineering, and urban agriculture experts from Grow Bristol. A further €100,000 funding has been granted from the Green Challenge and several additional research grants.
These grants come hot on the heels of the Lettus Grow’s most recent investment round, of £460,000 from ClearlySo, Bethnal Green Ventures, the University of Bristol Enterprise Fund II and angel investors. This funding has allowed the company to scale operations and drive forward product development to access a rapidly growing global market for efficient and sustainable farming technology.
Charlie Guy, co-founder and Managing Director of LettUs Grow said:
“This injection of private and public funding into the company enables us to accelerate our innovative products to market and build one of the most technically advanced facilities for indoor growing in the world.
“The global agri-tech industry is very exciting right now, all stemming from the necessity to improve the economic and environmental sustainability of food production. We are fielding enquiries from all around the world from food producers and farmers who want to experience the benefits of our technology across a growing range of crops.”
Founded in 2015, Lettus Grow conducted an extensive period of research and product development before patenting their proprietary aeroponic technology in 2017, when they joined the SETsquared Bristol incubator to help commercialise the business. LettUs Grow later received funded places on the SETsquared programme through the IoT Boost Programme from 2017 to 2018, and the Oracle Global Startup Accelerator. Having demonstrated significant yield increases using their technology, they are now building commercial aeroponic systems for growers around the UK.
LettUs Grow’s mission is to reduce the waste and carbon footprint of fresh produce, by empowering anyone to grow delicious food near its point of consumption. By 2050, humanity must increase food production by 70% to feed over 9 billion people.
To help solve this problem, LettUs Grow has designed a patent-pending aeroponic system that has shown growth rate increases of over 70% compared to existing solutions for leafy greens, salads, and herb production. In aeroponics, plant roots are suspended in a nutrient-dense mist rather than soil. This results in faster growth rates than conventional hydroponics, consistent and predictable yields, and a 95% reduction in water usage versus open-field farming. LettUs Grow doesn’t use pesticides or herbicides and massively reduces the environmental impact of delivering food from farm to fork, by siting farms in rural and urban locations.


Vegetable grinder machine can cut any vegetables and fruits into a very fine puree or pulp. The fruit grinder machine is especially suitable for the processing of chili sauce, fruit jam, vegetable noodles, etc. Its an ideal equipment for vegetables and fruits deep processing. Features of Vegetable Puree Machine5/5
A wide variety of grinding pulp machine options are available to you, such as 1.5 years, 6 months. You can also choose from none, pakistan, and egypt grinding pulp machine, as well as from food beverage factory, building material shops, and farms grinding pulp machine, and whether grinding pulp machine is 1 year, or 2 years.
Method and appparatus for making pulp of grinding goods, such as fibre material, in the grinding zone of a grinding apparatus by pressing it against a grinding surface provided with a pattern extending in the direction of movement of the grinding goods over the grinding surface for desintegration of the grinding goods. Steam generated during the grinding work causes a pressure rise along the ...Cited by: 7


Pemphigus Foliaceus is an autoimmune disease in pets. The disease causes the immune system to…
Pet food allergies are some of the common allergies in cats and dogs, but it is also one of the most manageable conditions, provided that a specific allergy can be identified. In this article, we go over everything you need to know about pet food allergies, including common allergies, clinical signs, how we make a diagnosis, and how it is treated. But first, what exactly is a pet food allergy?
Common Food Allergies in Cats and Dogs
It’s not understood what specifically causes pet food allergies, however it is important to note that food allergies are not usually a condition that pets are born with. In many cases, they can occur suddenly, where there have been no previous issues and this can occur at any age.
- Proteins such as chicken, beef, pork, lamb, and turkey
- Dairy products
Signs of Food Allergies in Cats and Dogs
One of the first things to know about pet food allergies is that they do not present the same as in humans. In humans, anaphylaxis is a common reaction to food allergies, however this is incredibly rare in animals.
Common signs of pet food allergies include:
- Recurring skin infection
- Excessive itching
- Weight loss
- Lack of energy
How are Pet Food Allergies Diagnosed?
Currently, the only reliable way to diagnose pet food allergies is to conduct a diet trial for 6-8 weeks. This involves replacing the existing diet with an elimination diet recommended by your vet, usually a hydrolysed food. During this time, no other food should be consumed. This should remove any substances from the system that cause a reaction. If, after the trial, clinical signs have subsided, a food allergy may be present, but to confirm this, your vet will re-introduce the old diet to see if symptoms return. Further diet trials can then be conducted to determine a specific allergy.
How are Pet Food Allergies Treated?
There is no cure for pet food allergies, however, of all allergic diseases, this is one of the easiest to manage, provided that a specific allergy is identified. This will then simply be excluded from your pet’s diet, whilst clinical signs are monitored on an ongoing basis.
Food allergies have a very good prognosis, and once the disease is under control, pets will usually live a perfectly normal life. That being said, further food allergies may develop over time, and you might find that your pet develops different types of allergies, such as Atopy, or a flea allergy.


Robertoís Italian restaurant recently relocated from Dewsbury to its new home at the old post office in Batley. Itís a popular modern Italian with lots of soft furnishings that give it a really cosy feel. Winner at the Customer Excellence Awards 2008 and nominated again in 2009, Robertoís has built its considerable reputation on providing good quality fresh food at honest prices and the menu contains plenty of signature fresh pasta dishes as well as an extensive selection of pizza and main courses. Specials boards feature fresh fish and organic venison and the wine list has lots of Italian choices. Alongside the a la carte thereís a three-course set menu which includes a free glass of wine and is available every night (but only until 7pm on Fridays and Saturdays). Robertoís also has a dedicated childrenís menu. Open lunchtimes 7 days a week from 12pm-3pm and evenings 5.30pm-10.30pm Sun to Thurs & 11pm Fri & Sat.


We do it all, with our servers, chefs, and rentals
We can deliver and set up offsite
Pick up your own order or
Create your own menu. Let us do the cooking, it will be our secret.
Whatever the occasion, we will create the perfect menu for you to entertain your guests.
Our simple philosophy about food.....
Use fresh, quality ingredients to create great tasting dishes.
Contact Chef Marc Vierbickas: 617.472.4500
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Kellogg's® Muesli Crunchy Fruit & Nut
Kellogg's Muesli Crunchy Fruit and Nut is a tasty and nourishing breakfast cereal made with five nutritious grains (wheat, corn, rice, barley and oats) and five delicious inclusions (almonds, raisins and candied fruits - papaya, apple, peach).
* High in Vitamin C
* Naturally cholesterol free
* High in iron
* High in Vit B1, B2, B3, B6, Folate
* Source of Fibre
* Source of Protein


Yum. I love breakfast. Take me to a restaurant that serves breakfast 24/7, and I’ll order breakfast 9 times out of 10…regardless of the time of day! So when I saw this on Stef’s blog I HAD to join in!!
My top breakfasts? (In no particular order, but ALWAYS with coffee!)
- A power bagel with honey almond shmear from Einstein Bagels.
- An Egg Mcmuffin from McDonalds. (love these!!)
- Denny’s French Slam breakfast…Mmmm…french toast.
- Cinnamon Roll French Toast at Egglectic Cafe in Wheaton, IL
And here’s one of my very favorite breakfast recipes from the 2003 issue of Southern Living!
- 1 pound mild ground pork sausage
- 1 pound hot ground pork sausage
- 1 (30-ounce) package frozen hash browns
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 6 large eggs
- 2 cups milk
- Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
- Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
- Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
- Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
- Bake at 350° for 35 to 40 minutes.


Do you know what baffles me about modern science? It’s the fact that we still can’t agree on what makes the perfect diet! The human race has achieved many great things, like the moon landings, the Internet and Breaking Bad, but we still argue about what to eat.
This confusion is made worse by the ‘Fitness industry’, social media and glossy magazines who are looking to sell you something. The list of fad diets is seemingly endless. However they all seem to share the end goal, having you buy your food/supplements from one place; Juice diets, meat diet, no meat diets, low/high carb, The Soup Diet, The Cambridge Diet, the milk diet, the dairy free diet, Paleo, 5/2…
Introducing a (not so) revolutionary idea
The truth is that your diet is YOUR diet. Forget the fads and the shortcuts. The choices must be made by you and they must suit your tastes, beliefs, body and lifestyle. There is no such thing as a perfect diet and not all foods can be eaten by everybody. A good diet is something you can stick to for life but it should also change as you learn about food and change your lifestyle.
Here are my 5 tips to help you create your own diet philosophy:
Tip 1: Be aware of the calories you eat
Regardless of your goals, the most important factor of any diet is calories. The amount of calories consumed in a day will be the deciding factor in how you feel, your energy levels and your body weight. Tracking your calories will allow you to make sensible choices about the amount you eat, unlike people who eat whenever they are hungry. Once you know how many calories you eat we can decide on if you need more or less. Prepare to be shocked by the calorie content of your ‘healthy foods’!
Tip 2: Drink more water. Drink less Calories!
You are not drinking enough water. Probably. If you weigh 10 stone, you should be drinking at least 4 pints of water every day. If it’s hot, you have worked up a sweat with exercise or if you have consumed caffeine or alcohol you will need more water.
Being well hydrated will improve your mood, reduce muscle stiffness (boo cramps) and increase muscle growth and fat loss. A good rule of thumb is if you feel thirsty, you have been dehydrated for at least an hour.
Try to limit yourself to 1-3 caffeinated drinks per day and a few alcoholic drinks per week, always avoid drinking either close to bed time. The most important thing is that your honest with yourself. Do you drink too much?
Tip 3: Eat as many whole foods as you can, avoiding cheap processed foods and sugar
But now onto one of the deadliest, most additive substances known to man…. sugar! If you’re overweight and looking to lose some body fat the first thing I will ask; do you drink sugary drinks? Reducing your sugar intake is an easy way to reduce your calories and improve your health. Think of It like this, 3 cups of a tea with 2 spoons of sugar a day adds up to nearly 700 calories a week!
Think produce, not product. Generally speaking the more stages a piece of food goes though the less healthy it becomes. This is when common sense works wonders and we all know that an apple is a superior choice to a Twix. Making meals from whole ingredients and reading food labels will help ensure you’re not consuming added sugar and other nasty’s.
Try to buy whole gain foods, buy products in bulk to cut costs and NEVER trust a product that tells you it’s healthy. Nature valley bars have advertising “experts” telling you about their wholesome goodness, but a pineapple or bag of almonds will not.
Also check out my article about hidden, evil sugar.
Tip 4: Learn your bodies patterns and signals. But never fully trust them!
You’re an animal. When you go 6 hours without a meal, it will feel like you’re dying. This might seem dramatic, but from an evolutionary point of view it makes perfect sense. We are mammals, we crave high calorie, low effort foods and we like storing fat to tide us over in times of hardship.
Have you ever justified eating a whole pack of muffins because you skipped breakfast? How about telling yourself that its ok to have ice cream because of your tough workout? Part of understanding your bodies signals is knowing that they are often guiding you towards bad decisions.
Your body and mind are closely linked. If you feel tired, blotted, grumpy or just generally bleh then there is a good chance your diet and lifestyle is to blame. Did you get a bad night’s sleep? Did you just eat lots of simple, rubbish carb rich foods? Are you under eating or dehydrated?
But most importantly, when you recognise that you are eating something you’ll later regret, STOP! If your half way into a family size bag of Mars bars, it’s not too late to stop. Sure it would be better to have never started, but that doesn’t mean you have to eat the rest.
Tip 5: Keep it realistic, enjoyable and fun
A good diet is something you can stick to for life. Certain aspects will change over time depending on your goals (i.e. as you get fitter you can eat more), but the fundamentals will remain the same. So how will you stick to your diet? Make it realistic.
You can drink alcohol every so often, you can have a slice of cake on your birthday, you can stuff your face until your fit to burst on Christmas day. As long as 90%+ of your life is spent following the sensible diet, you should be fine.


The Paleo Diet for Athletes: A Nutritional Formula for Peak Athletic Performance
I first heard of the Paleo Diet through runner Dean Karnazes. I was always very interested by the diet, but I knew I couldn’t try it because it has meat as a main source of food.
For those of you not aware or familiar with the Paleo Diet, the Paleo Diet is essentially called the Caveman Diet. The Paleo Diet is supposed to be rather basic because there is no packaged food, processed food, or anything like that. You know the question what would Jesus do? Well, before you put that donut in your mouth you should ask yourself what would the cavemen do? They would go hunting for buffalo or whatever dinosaurs. I don’t know. I’m not a historian.
The Cavemen did not have all the food we have today. They literally worked for their food, burning calories nonstop. There was no dairy, grains, sugar, and all that other bullshit food we eat today. They simply ate lean meat, poultry, seafood, fruits, and vegetables. By eating these main foods, the body will have complete nourishment; especially for athletes.
If you didn’t notice, I didn’t mention anything about grains in the above paragraph.
As a runner though, aren’t carbs important?! What about that big pasta dinner before the marathon?
This book says that you shouldn’t worry. You will get plenty of carbs through veggies and fruits. However, if you were to follow the Paleo Diet, you would need to watch your carb intake so you have enough fuel.
So, the Paleo Diet means no grains even oatmeal, buckwheat, and quinoa. It also requires no dairy. I don’t know about you, but dairy is highly essential in my life. No cottage cheese? No Greek yogurt? No way.
I did try following the Paleo Diet in my own way since I am vegetarian. I ate some dairy and barely any carbs besides rice. (Hello, Chinese food!) I rarely eat processed foods in the first place so that was easy for me.
If you are interested in the Paleo Diet, fortunately, this book really helps you with the nutrition part of the Paleo Diet. It gives an understanding of what to eat, when to eat it, and why. It gives you information on eating eggs (because apparently those are okay in moderation) and caffeine.
I have no beef with the Paleo Diet or even the book The Paleo Diet for Athletes. It was well written, easy to understand, clear, and helpful.
I believe the following the Paleo Diet will help any athlete; however, I don’t believe that anyone needs to follow it to the bone. Eating no grains is insane. I think eating oats, some whole grains, barley, and quinoa is okay. Dairy is supportive to the body so why can’t we eat it? Who knows if the cavemen milked some cows. Then, don’t even get me started on peanuts. You can’t have peanuts or peanut butter with the Paleo Diet. Now that’s insane. I like my peanuts and my peanut butter straight from the jar after eating hot and spicy shrimp out of a greasy bag.
Due to those few rules that I do not appreciate, I followed the Paleo Diet with a 90% rule. I would (and still do sometimes) eat only fruit and vegetables with some type of protein on the side like cottage cheese. I’m a vegetarian so I didn’t see the harm in doing so.
I followed that routine for several weeks and felt the same as I do now, except now I feel a little worse so I am thinking of going back to my half ass Paleo Diet of barely any grains and just more protein. As of now I am trying to up my protein because my legs never feel re-freshed in between runs so I think that may be the case. Either that or I don’t eat enough.
Whatever the case may be, I recommend the Paleo Diet for Athletes by Loren Cordain and Joe Friel. If you are looking for something new and something different from you oatmeal, Greek yogurt diet, try the Paleo Diet for a bit and tell me how you feel.
Overall score: 7 out of 10
What type of ‘diet’ works for you?
Have you ever followed the Paleo Diet? What are your thoughts?


Me, of course!
Well, probably me and the entire population of Arizona. Temperatures are finally warming up again after last week's record-breaking five day cold rush, but it's a full 40 degrees higher today in Flagstaff than it was just a week ago.
Ah, the bliss.
Ok, so it's not blissful enough to walk outside without a jacket on. But there is certainly a silver lining to that situation (side note: Silver Linings Playbook is so the best movie I have seen the past 3 months. Must. Obsess.). What silver lining, you ask? Well...
I get to make tons and tons of baked things.
Baked pasta, cheesecake, warm and indulgent pot roasts.... Yep, the cold weather certainly gives me a good excuse to keep shoving warm recipes down your (hopefully willing) throats!
Today's dish, which is perfect for Meatless Mondays by the way, is a delectable combination of sweet, nutty spaghetti squash and hearty tomatoes, topped with a creamy and slightly salty ricotta-parmesan topping. Woven with bold and sensual Italian spices, sprinkled with spicy red pepper flakes... Yum! And who doesn't love those cheesy crusts on top of baked gratins' warming and satisfying contents? These gratins are sure to please even the picky eaters, and you can rest assured knowing that you are nourishing your body at the same time!
(If you find spaghetti squash intimidating, or have never heard of it before, check out this post on Spaghetti Squash and how incredible it is! It is one of my favorite squashes, and works wonderfully in this dish.)
Ricotta, Tomato, and Spaghetti Squash Gratins
Adapted from Cooking Light
Serves 4 Serving Size: 1 gratin Calories/Serving: 245
- 4c. cooked spaghetti squash
- 1/2tsp olive oil
- 2 garlic cloves, grated
- 1/2tsp salt, divided
- 1/2tsp black pepper, divided
- 1/4tsp ground red pepper
- 2 (28-oz) cans whole tomatoes, drained very very well and cut into bite-sized pieces
- 1tbl balsamic vinegar
- 2tsp Italian seasoning, divided
- 1 (15-oz) carton low fat ricotta cheese
- 1/4c. (1 oz) grated Parmesan cheese
- Red pepper flakes (optional, but oh so good)
- In a large sauce pan, heat the olive oil over medium heat. Add in the garlic and cook, stirring constantly, for 1 minute. Add in 1/4tsp salt, 1/4tsp black pepper, red pepper, tomatoes, vinegar, and 1tsp Italian seasoning. Bring to a boil over high heat, and reduce the heat to simmer for 25 minutes, stirring occasionally. Take off of heat. Drain out half of the liquid. In a large bowl, combine 1/2 of the sauce and the spaghetti squash. Set aside.
- Preheat oven to 400F
- In a medium bowl, combine the remaining salt, Italian seasoning, and pepper, along with the ricotta and Parmesan. Mix well.
- To make gratins, place 1c. of the squash-tomato mixture into each of 4 medium (12-oz) ramekins. Top each with the remaining tomato sauce. Divide the ricotta mixture evenly among the tops of each ramekin, spreading the cheese to the edges. Bake for 50 minutes, until brown and bubbling. Serve with red pepper flakes, if desired.


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It’s cold outside, so come and join your friends and family for Chili Night. Mark your calendars and be sure to join us for Chili Night on
Saturday, February 3rd, at 5:30 pm in the churchhall.
Please bring your favorite chili (already warmed in a crockpot so it stays warm), or bread, ordessert. We will provide bowls, spoons, coffee, pop and water.
Any questions, please call Carol Speer at 216-228-0164.


It is probably not going to come as a surprise to you that being on a spiritual path means taking care of yourself.
Wise words that are hard to follow, especially when we’re busy, stressed and just want something to eat NOW and not have to spend an hour or so preparing it.
The Self-Healing Cookbook was the first I bought when searching for a more nutritious way to feed my family. Others included The Vegetarian Epicure by Anna Thomas, Laurel’s Kitchen and The Chopra Center Cookbook.
We became vegetarians in 1991. Way back then there weren’t any veggie burgers in the frozen section of my grocery store. Nobody at that store had ever heard of tofu, let alone actually eaten it. I did have access to two heath food stores but given that I lived in Detroit, you would have thought there would be more options.
There was a powdered burger mix in several different flavors that I could rehydrate and turn into something I could fry. I don’t know how healthy it was since it was prepackaged and lord knows what was in it. We ate it. We ate soup with lots of udon noodles and a favorite soup base of mine I can find nowhere now. Plus we found Soy Lean Sausages and those too have disappeared.
Two things have happened in the last 27 years with the availability of vegetarian food. There are more vegetarians in the country now. We don’t shop where we can’t buy what we eat and consequently there are plentiful choices to build menus around. But eating meat substitutes ALL THE TIME is no way to live. They’re fine for a lunch every now and again or a meal when the day has just been too much, but a nightly habit? No.
I live in a mixed household. I’m vegetarian and my son eats whatever he wants. Since he cooks it, I don’t care at all. I make my meals and I make them to last. For instance, I can cook enough short grain brown rice in my crock pot on high for 2.5 hours to last the whole week. It will be Chinese Fried Rice or Broccoli and Rice or Lemony Garlic Time Rice with Vegetables. Or it will be plain, in a bowl with some organic tamari sprinkled on.
The recipes of the 90s have undergone a change as well. Back then, if you were a vegetarian, you ate a lot of butter, eggs, cheese and pasta. Not so now. There is nothing healthy about tons of butter, although cooked down into ghee it is delicious in moderation. And cheese is my number one food group. I try not to indulge in it more than once a week. The eggs? Wow I’ve lost my interest in eggs. I can get things to stick together to fry without them and the idea of sitting down to a plate of scrambled eggs is abhorrent. I may have to use one occasionally when baking, but not often, because that baking means I’m increasing the sugar in my life and that’s as bad as butter.
My ideal diet includes every vegetable out there with a minimal amount of peppers, potatoes and tomatoes, which add to stress if you are already stressed.
I eat a huge salad every night for supper with a minimal amount of vinegar and olive oil and with a variety of greens like arugula, kale, radicchio and collard greens or spinach. If I get hungry later, I eat more salad.
When I prepare food, I make a batch. A pot of soup lasts forever with only me eating it so I invested in some great freezer containers and store it in the freezer for those days I don’t feel like cooking.
Eating healthy doesn’t mean you have to be vegetarian. It is easy to eat healthy and include meat or fish in your diet. It’s all about the quality and what makes you feel good, every day.


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In this review, simulation of the existing literature
data was also accomplished for an estimation of single ultrasonic application in wash water. Decontamination of fresh fruits and vegetables is an important unsolved technological problem. Over the past two decades, fruits and vegetables have repeatedly become a source of foodborne illnesses. The different pathogens most frequently linked to fruit and vegetable produce-related outbreaks generally include bacteria such as Escherichia coli O157: H7, Salmonella spp. and Listeria spp. which are a public health concern ( Buck et al., 2003, Sivapalasingam et al., 2004, Nguyen-The, 2012, Olaimat and Holley, 2012 and Batz et al., 2012). In fact, the foodborne outbreaks caused by E. coli and Salmonella isolated from fruits and vegetables resulted with 727 cases/6 deaths and 3-Methyladenine ic50 2288 cases/3 deaths, respectively, between the years 2006 and 2010 in the USA ( CDC, 2012). In recent years, food borne outbreaks caused by fruits and vegetables have shown an increasing trend. Many bacteria including Bacillus, Salmonella, Listeria, Staphylococcus, and Escherichia are capable of adhering to and forming a biofilm on different surfaces ( Sinde and Carballo, 2000 and Ryu and Beuchat, 2005); however,
there are limited investigations that are interested in the adhering and forming of biofilm on the surface of fresh vegetables ( Elhariry, 2011). When spoilage and pathogenic microorganisms come in contact with produce in the fruit and vegetable production environment, they can rapidly attach and strongly adhere themselves ( Liao
and Sapers, 2000, Ukuku and Fett, 2006 and Sapers GSK J4 cost and Doyle, 2009). Some pathogens can also form biofilms on fruit and vegetable Idoxuridine surfaces ( Annous et al., 2005, Sapers and Doyle, 2009, Solomon and Sharma, 2009 and Elhariry, 2011). The necessity for an effective wash water decontamination process in the raw material department of the fruit and vegetable industry is undeniable as well as being a very critical step. In fruit and vegetable cultivation, the possible contamination sources are seed, soil, irrigation water, animals, manure, and the use of sewage sludge (Sivapalasingam et al., 2004). The washing methods can reduce the microbial load of the product. On the other hand if the washing treatment has not been applied properly, this step can cause cross-contamination (Buck et al., 2003 and Olaimat and Holley, 2012). There is only one study that determined the microbial count in wash water after ultrasonic treatment. In this study, ultrasound treatment provided a 4.4 log reduction of E. coli O157:H7 count in the wash water (0.28 W/L, 20 kHz, 53 min, 106 CFU/mL inoculation) ( Elizaquivel et al., 2011). Future studies about the total microbial quality of wash water are needed to determine important and valuable information concerning the antimicrobial effect of ultrasound to avoid cross-contamination in wash water.


I had intentions of working on this recipe for the past month, simultaneously it seems a few other bloggers had the same idea. Thus over the past month a numerous amount of other chia pudding recipes have emerged on the web.
My original idea was just chocolate chia pudding, but after the emergence of the other recipes I knew I needed to add something different. I haven’t yet seen a recipe for Chocolate Peanut Butter Chia Pudding so hopefully I have still created something originally. I am a huge fan of using powdered peanut butter such as PB2 by Bell Plantation to add peanut butter flavoring to recipes without adding the fat. Check out PB2 in a few other recipes such as Peanut Butter and Jelly Oat Pancakes and PB Chocolate Oatmeal Bakes.
On to discuss the health benefits of chia seeds. The seeds are a un-refined, whole-grain that are absorbed in the seed form. They are a good source of omega-3 fatty acids (heart healthy), protein, fiber, and antioxidants. One tablespoon contains approximately 60 calories, 2 grams of protein, and 5 grams of fiber. Increased amounts of protein and fiber can lead to greater satiety.
Given chia seeds subtle flavor, they are easy to add to drinks and foods. Typically recipes that include chia are yogurts, cereals, cookies, or smoothies. Remember that excessive consumption of chia seeds can still lead to a large caloric intake!
Note: I added 4 tablespoons of chia to the recipe, but I think 3 tablespoons would work if you refrigerated longer.
How do you enjoy Chia?!
Your family’s dietitian,
- 1 cup low fat milk (soy or almond milk should work also)
- 3-4 tablespoons chia seed
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons honey (for sweeter pudding increase to 3 tablespoons)
- 1-2 teaspoons cocoa powder (unsweetened)
- 1 tablespoon peanut butter powder (ie. PB2, Peanut butter would also work)
- optional: peanuts or dark chocolate chips for toppings


We are offering here the SNACKS MAKING MACHINE that can finish mixing, extruding, shaping, core-filling, cutting, baking and flavoring in one-pass operation automatically. The potato chip making machine is an ideal choice for large and medium-sized potato chip processing plants. Replacing manual labor with automatic transportation equipment in key links, thereby it ensures product hygiene and improving production efficiency. Manufacturing potato chips is a farm-to-fork process from raw material to the final product. The kurkure processing Line is highly automated, which greatly saves time in the production process, improves work efficiency. The SNACKS MAKING MACHINE is made available by us for commercial use.


Address: 46 VT Rt. 103 S.
Hours: Now open under new ownership.
Open 7 days a week 6:30 a.m. to 2:30 p.m.
Begin with the freshest seasonal ingredients and add a modern touch to your heartwarming favorites. That's what the new Country Girl is like.
Address: 40 The Common
Toll Free: 866-884-8578
Hours: Inn open year-round. Lunch served 11:30 a.m. to 3 p.m. Wednesday - Saturday;
Dinner served 5 to 9 p.m. Monday - Saturday.
The Fullerton is a 20 room country inn with a fine dining restaurant and cozy tavern.
Address: 642 VT Rt. 103 S.
Hours: 7 a.m. to 5 p.m. daily, till 9 p.m. Thursdays
The Sweetest Place in Vermont, that's the Heritage Deli and Bakery.
Address: 512 VT Rt 103 S.
Hours: 5 a.m. to 9 p.m. daily.
Home cooking in a cozy diner. Jack's Diner closed on June 20th 2011 and will reopen as soon as bridge construction is completed in July 2011.
Address: 52 S. Main St.
Hours: 11:30 a.m. to 11 p.m. Sunday through Thursday;
11:30 a.m. to midnight Friday and Saturday.
Scottish Pub fare, beers on tap.
Address: 295 Main St.
Hours: 10 a.m. to 6 p.m. Monday-Thursday and Saturday;
10 a.m. to 8 p.m. Friday;
10 a.m. to 5 p.m. Sunday
Moon Dog Cafe is an organic cafe that offers healthy produce, prepared foods such as soups, salads, sanwiches and baked goods as well as juices and smoothies and an eclectic array of gifts and clothing. Now offering Friday night dinners.
Address: 571 Rt 103 S.
Phone: 802-875-2071 or 802-875-5361
Hours: April 1 - December 31.
Jewelry, ice creams, grilled food.
Address: 291 Pleasant St.
Hours: 11 a.m. to 11 p.m. Monday - Thursday,
11 a.m. to midnight Friday & Saturday; 11 a.m. to 10 p.m. Sunday.
By far, the best pizza in Chester. Eat in or take out.
Address: 55 School St.
Hours: Inn and Gift Shop opened year-round. Tea room: 11 a.m. to 5 p.m. Monday and Wednesday - Saturday.
Rose Arbour offers luxurious bedding for a wonderful night's sleep, delicious breakfasts and lunches in the Tea Room of savory soups, delicious salads, delectable quiches and freshly baked breads.
Treat you and your friends to High Tea and browse the Gift Shop.
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Hollywood Bakery Espresso
Hollywood Bakery Espresso has been established for over 20 years.
The business operates with a central production facility operating 24 hours a day 7 days a week servicing a chain of 23 coffee shops.
We have an extensive range of freshly baked breads, pies and savouries, patisserie slices and cakes. Our highly skilled baking team produce all of our products to the highest standards using the freshest of raw materials and ingredients sourced from leading New Zealand suppliers.
To compliment this range we produce in store freshly made sandwiches, wraps, rolls panini’s, croissants baps etc and a healthy range of salads and delicatessen foods.
In addition to our food offering we operate our own coffee bean roastery producing high quality well blended and freshly roasted coffee beans, supplying over 1000kg of coffee on a weekly basis to our own stores.
The Hollywood concept is to offer to our customers a large variety of choice, good quality products at a reasonable price. Our stores are designed to the highest standard and quality reflecting a modern and clean eating environment. The business is structured with a board of directors and a central management team responsible for the day to day operations.
We are constantly researching and developing new food and beverage ideas to keep evolving our product offering.
Our mission declares our purpose as a company and serves as the standard against which we weigh all our actions and decisions.
Our mission is to deliver quality baked products offering an extensive variety of food and beverage choices combined with good value and great service.
Our vision serves as the all-important ground work for our journey and growth. It guides every aspect of our business by describing what we need to accomplish in order to continue achieving sustainable, high-quality growth.
Our Vision is to continue to build on the success of the Hollywood Bakery Espresso brand nationally and internationally by working with suppliers and franchisees to achieve our Mission.
OUR BRAND PROMISE
Our brand promise is what we deliver every day and what our customers have come to expect at Hollywood Bakery Espresso.
Our brand Promise – Quality, Variety, Value and Service.


I hope you have had a great day with family as we have. We went to church and came home and finished pulling everything together for lunch. Mom fixed turkey and dressing and I fixed strawberry pretzel salad, creamy corn, fresh cream peas, deviled eggs, rolls and Carrot Cake. I had intended to take pictures, but we were hungry and in the midst of getting it all on the table hot, I forgot.
I thought I would share this corn recipe. My family really likes it.
Boil 2 bags of frozen corn, or one family size bag
Boil according to directions, approximately 20 minutes.
In a small pan, melt one stick of margarine or butter.
Add 2 tablespoons of sugar
2 tablespoons of flour
mix well until blended.
Slowly add one cup of milk. If you pour the entire cup of milk at one time it takes a little longer to get the paste mixture.
(Pour, mix, pour until all is in there and you have a thick paste.)
After the corn has boiled, drain all the water off.
Pour corn into a bowl, add your paste, mix well.
Bake in oven for about 20-30 minutes at 350 degrees.
Mom and Dad, my oldest son, Josh, Angela, Jaiden, Dylan along with my daughter, Katie, Joseph and Wyatt were here and we had a ton of food. The deviled eggs were a big hit – they disappeared faster than the hunted ones. We did have a fun egg hunt! I did miss my family that wasn’t here. I hope they had a great day!
Right now we are enjoying some rain – we needed it!
I have time to finish constructing my rows – 3 more!
I hope your daily threads are good to you, love and hugs.


Places to Eat
Be able to name different places to eat and understand what customers and servers do.
Tell the children they are going to build a place to eat. Talk about different places to eat (e.g., cafes, restaurants, food trucks, food courts, cafeterias, etc.). Tell the children that a food truck park has different trucks that sell different types of food.
Show the photograph of the LEGO® DUPLO® models for Activity 6.
Consider asking questions like:
- What kind of eating place is shown in the picture?
- Do you go out for dinner with your family? Where do you go? Which place is
- What other eating places are in your town? Which eating places would you like
to have in your town?
- Tell the children they are going to build a place to eat, it can be a building or a
- Divide the children into pairs.
- Ask the children to work together in their pairs to build a place that serves food.
Ask the children to present their models. Consider asking questions like:
- Why did you choose to build that place?
- What can you eat there?
Talk about what the customer and server might say at the eating place. Ask the children to choose a LEGO DUPLO figure and role-play in their pairs being a customer and a server at their eating place.
Children will :
Begin to understand how different places to eat serve different types of food, and what it means to be a customer and a server.
For up to 8 children.
Children are able to discuss different places to eat and what the customers and servers do at those places.


Welcome to Monica’s Family Restaurant in Grande Prairie, AB
New restaurant hours: Daily 5:30am - 10:00am and 5:00pm - 10:00pm for Take-Out and Delivery.
One of the great places to eat in town, Monica’s Family Restaurant Grande Prairie is dedicated to providing great food and the perfect family experience. With only quality ingredients and an experienced kitchen team, everything sent to your table is something we would be proud to serve our own families. Our goal is to make sure all of our guests feel at home and, with this in mind, we’ve introduced our new vegan menu to ensure there is something here for everyone. Whether you’re flying solo, or out with you’re with friends for some casual dining, Monica’s is second only to home for warm and friendly atmosphere, and for food and drink to remember.
Every day of the week, Monica’s hotel restaurant is serving daily specials. Restaurant photos don’t do justice to our offerings - your best bet would be to try out our food for yourself. Pick your day wisely as specials change daily! Also check out our special dining menus for events like Valentine’s Day and Christmas!Menu Takeout Special
Monica’s Can Make Your Special Event Delicious!
Catering services from Monica’s Family Restaurant are built on a foundation of culinary expertise. This is just one of the many reasons why Monica’s stands among the greats when it comes to Grande Prairie restaurants.
Choosing Monica’s Catering Services for your next special event means we’ll make sure to create an event focused on you. With an expansive menu of options, we’ll take the time to go over your preferences and needs. After all, your family and friends deserve the best.
Working together with the Stanford Hotel Stanford Inn & Suites Grande Prairie, Monica’s Catering Services can host your event with everything from smaller team gatherings, to larger meetings and events.


As promised, here is my super secret, time consuming, mind blowing, incredible, tasty, delicious crock-pot hot chocolate recipe...(I talked about it in my hot chocolate bar post!)
I think I should call this "Crack-pot Hot chocolate"
And maybe not time consuming. Or super secret. But all the rest of the stuff is true!!
So, the above picture shows exactly whats in it. 5 simple ingredients!!
- 1 can sweeten condensed milk
- 2 cups heavy whipping cream
- 8 cups of whole milk
- 1 bag of semi-sweet chocolate chips
- 1 tablespoon of vanilla (not pictured)
Put them all into the crock-pot, but on low and let cook for 2 hours...after that, turned to warm and ENJOY!!!
One friend said she was dreaming of this stuff the next day!! It really is that good!!


But I got Raspberry Jam <333Raspberry JamIngredients
1/2 cup - Mashed Raspberry ( 6 oz yields 1/2 cup mashed berry)
1 - Grated Apple ( red delicious apple )
3/4 cup - SugarMethod
1 ) To a saucepan, add mashed raspberry, grated apple and sugar. On a medium high heat, stir and cook for 10 minutes. Ingredients will cook together and a bit of foaming layer can be seen forming. Lower the heat to medium and cook till thick bubbles start forming. Cook till the jam reaches a semi-liquid consistency. Turn off the stove.
2 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.
3 ) Store in the refrigerator after completely cooling down.