3. Asian Market. Fish & Seafood Markets Grocery Stores Grocers-Specialty Foods. Website. (717) 236-7254. 325 S 17th St. Harrisburg, PA 17104. 4. Foodmart Asian Grocery Store American Food Shop « I My American Market® » Best online grocery store in Europe for snacks, drinks, sweets and products from USA: Cheetos, Oreo, Reese's, Wonka, Candy canes, Lollipops, Jelly Belly candies, Beef Jerky, Libby's, Dr Pepper, Mountain De Welcome to the AMERICAN GROCERY STORE. We are the the UK's premier online shop for American Candy, American Soda, American Snacks, and of course American Grocery for all your home baking needs. We cater for everyone. We draw on several years of experience from import, wholesale, as well as retail. We know the products you really need, and we. A&W Root Beer 355ml (12 fl.oz) (Box of 24) (2 x 12 Case) Login to see Price. A1 Marinade New York Steakhouse 473ml (16 fl.oz) (Box of 6) Login to see Price. A1 Original Steak Sauce 141g (5oz) (Box of 24) Login to see Price. A1 Original Steak Sauce 283g (10oz) (Box of 12) Login to see Price
. The majority of them feature sugar. Lots and lots of it. Pop-Tarts, cookies, soft drinks, and various candies are among the most popular choices, however there is one product that seems. A collection of downloadable worksheets, exercises and activities to teach American food, shared by English language teachers. Welcome to ESL Printables , the website where English Language teachers exchange resources: worksheets, lesson plans, activities, etc American Food Store, Dakar, Senegal. 13,590 likes · 21 talking about this · 199 were here. The American Food Store in Almadies is the authentic taste of America in Dakar! Groceries, health products,.. American Food Store - Widest range of American groceries in the U.K: American Sodas UK, Sweets, Crackers,Candy,Cereals.In Store and Onlin 12 products per page. 16 products per page. 20 products per page. All products. All Category Appliances (83) Air Condition Units (2) Chest Freezers (4) Chiller (0) Dryers (4) Microwave (9) Rangehoods (0) Refrigerators (19) Stoves & Cookers (17) Upright Freezers (0) Vacuum Cleaners (3) Washers (26) Water Dispensars (1) Electronics (18) DVD.
. The Greatest Tastes of America. We pride ourselves in bringing all the best American candy, Groceries and Soda to the people of the UK at the best possible prices. We stock 100's of products and work with you on your requests! from world famous American sweets, sodas and foods to less well known but equally delicious.
Van Bennett Food Co Inc. Grocery Stores Food Products Food Processing & Manufacturing. Website. (610) 374-8348. 101 N Carroll St. Reading, PA 19611. From Business: Founded in 1940 by Van & Betty Bennett in Reading, Pa., Van Bennett Food Co. Inc. is a diversified food service distributor that serves a number of customers,. 25 American Sweets has been one of the UK's largest suppliers of American Sweets, Soda and Groceries for the last 10 years and continues to offer the very best range of products at the lowest prices. We offer fully tracked shipping options from just £3.89 and a special offer of FREE next day shipping on all mainland UK* orders over £50.00 (excl. 15 reviews of American Food Store I am a sucker for American food stuffs, even though if we are all honest about it, most of it is a bit crap. But when I am craving some ranch dressing or s'mores pop tarts, this craving must be satisfied! So when I discovered the American Food Store sign I was excited. Till I noticed the fact that it was a grubby little newsagent called Punjam, not very apple.
Food. If you are still craving Navajo fry bread from your last visit, you can purchase more through our online store. Bring the taste of the Southwest home with saltwater taffy, jelly, salsa, honey or syrup. Whether you are looking to spice up your tastebuds or bring in a new flavor to your meal, we are sure to have something new to try Grocery: The Buying and Selling of Food in America - Kindle edition by Ruhlman, Michael. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Grocery: The Buying and Selling of Food in America
UK based supplier of American and International Sweets, Drinks, Chocolates, Sodas and Groceries. We have a wide range of goodies at low prices. We are online only, and do not operate any physical stores People who come to the United States for the first time think that fast-food defines American food. However, fast-food is only part of American food culture. Although fast-food restaurants are common, fast-food does not make up most of what Americans usually eat. Many Americans cook food at home
The American way of eating. Fast food is one of those things that the USA has given to the world. But while hamburgers and fries are seen worldwide as being typically American, in actual fact Americans did not invent fast food - they just made it into a lifestyle. Fast food can even be eaten in the car. Americans did not invent fast food. American snack store uk is an online food retailer that provide you with the tastiest American sweets, american snacks, and american soda you can find. We also provide a delivery service around 5 miles from Ashton Under Lyne and full uk postage This American aisle at a grocery store in Sweden is all about sugar —Kristin (@lolkristin) June 6, 2019. You can find everything from Twizzlers to Toaster Tarts. And across the pond, British grocery stores seem to stock their US aisles with junk food —quarrygirl (@quarrygirl) August 25, 2014. Americans favorites like Twinkies, A.1
Ice Breakers Ice Cubes Grape Tub 92g (3.24oz) (40 Pieces) £ 3.95. Add to basket. Compare. Wishlist. See more American Sweets Grocery Store Food Waste About 30 percent of food in American grocery stores is thrown away.23 US retail stores generate about 16 billion pounds of food waste every year. 24 Wasted food from the retail sector is valued at about twice the amount of profit from food sales. 25. Grocery Store Food Wast
Or consider soul food, says Miller, author of a James Beard Award-winning book on the topic, It's an original American cuisine because it's mixing the traditions of three different continents. A Reading List For Learning About Anti-Black Racism and Food. Here are the books we're using to educate ourselves on racism in America as it relates to farming, cooking, grocery shopping, and.
Browse all GIANT Food Stores in Reading, PA for the best grocery selection, quality, & savings. Visit our pharmacy & gas station for great deals and rewards Folks living in the town nearby called her Bloody Mary, and said she was a witch. None dared cross the old crone for fear that their cows would go dry, their food-stores rot away before winter, their children take sick of fever, or any number of terrible things that an angry witch could do to her neighbors Stock - David Jones, one's of Australia's better department stores, has two flagship stores in Sydney, on Elizabeth Street and Market Street. On the ground level of the Market Street store, you'll find the Food Hall. Similar to Harrods, you'll find a huge range of champagne and oyster bars, sushi trains, and fresh dining options
American Market Genève Food Store De 11h à 18 American Market Geneva American Grocery 3 Rue de NeuchÃ¢tel 1201 Geneva Switzerland Monday Tuesday Wednesday Thursday Friday Saturday Sunday 10a.m to 6.45p.m. 10a.m to 6.45p.m. 10a.m to 6.45p.m. 10a.m to 8p.m. 10a.m to 8p.m. 10a.m to 8p.m. 11a.m to 6p.m 4122732 32 00 email@example.com Map. American food has been designed for beauty and long shelf life. We can fool consumers into thinking the beautiful food we buy at the grocery store is the same or better than our grandparents. Aunt Sally, a cook for Florida's first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s
Put food labels to work. The Nutrition Facts labels on foods are really the key to making the best choices. We'll cover the basics so that these labels make shopping easier for you. You've heard it all. From carb-free to low-carb, to whole and empty carbs, it's hard to know what it all means. Blood sugar highs and lows aren't always. Hilltop Discount Food Store, 6365 Miller Hill Rd., Ph 814-757-5433. Tamaqua BRL Grocery Outlet Tamaqua Store 1217 East Broad Street Tamaqua PA 18252 Phone: 570-668-3525. South Carolina. Batesburg Discount Grocery Salvage, 445 West Railroad Ave, Ph 803-604-1444. Fountain Inn Deal Mart Food Bargains FOUNTAIN INN STORE 311a South Main Street. The American Heart Association Heart-Check Food Certification Program is designed to help consumers make informed choices about the foods they purchase. The nutrition requirements are food-based and intended for healthy people over age two. The Heart-Check program is not a dietary solution for any particular condition or disease Remember that the information shown in the label is based on a diet of 2,000 calories a day. You may need less or more than 2,000 calories depending upon your age, gender, activity level, and whether you're trying to lose, gain or maintain your weight. When the Nutrition Facts label says a food contains 0 g of trans fat, but includes.
I called and spoke to the lovely people at American Food Store who checked the progress of the parcel for me and said if it didn't get to me by the time I needed it, to call back and they'd try and sort things with Royal Mail. I was phoned regularly to see if I had received it, or if I'd had any further information The best reflection of original American food and recipes to date—New York Times Specifications. ISBN-13: 978-1-58008-119-1 (softcover) 2004, copublished by NMAI and Ten Speed Press; 240 pages, 54 color and black-and-white photographs; 8 7 ⁄ 8 x 10 7 ⁄ 8 inches; Price: $28.00 Members save: $5.6 Visit today to order the best groceries or order online including meats, fresh fruit & vegetables, bakery items and more. Your hometown grocer since 1923 As you'll see on the nutrition labels for the food you buy, the term total carbohydrate refers to all three of these types. When it comes to choosing foods with carbs, the goal is to choose carbs that are nutrient-dense, which means they are rich in fiber, vitamins and minerals, and low in added sugars, sodium and unhealthy fats
Page 1 of 19. Weekly Circular. Valid Jun 18 - Jun 24. There are no other currently available circulars. My Store. Giant Food @ 1900 Abbey Road. Giant Food @ 1900 Abbey Road. 1900 Abbey Road. Charlottesville, VA 22901 The Giant Company (formerly known as Giant Food Stores) is an American supermarket chain that operates stores in Pennsylvania, Maryland, Virginia, and West Virginia. The chain operates full-scale supermarkets under the Giant and Martin's banners along with small-scale urban stores under the Giant Heirloom Market banner. Giant is a subsidiary of Ahold Delhaize USA, which also owns similarly. In a July study by the Food Industry Association, three in 10 shoppers said they were buying more store brands than before the pandemic, a quirk that grocery analysts say will likely become a.
Food justice activist Karen Washington wants us to move away from the term 'food desert', which doesn't take into account the systemic racism permeating America's food syste Food banks at least benefited. But the damage to the food supply was already done. And then came the winds. As time moved forward, we saw devastating straight-line winds blow across places like Iowa, destroying massive amounts of crops and farming infrastructure, effects rarely advertised on mainstream media outlets Continued Fast Food and Overeating. Of course, junk food is also readily available at restaurant chains across the country in the form of French fries, chicken nuggets, shakes, soda, etc A Very Brief History of Chinese Food in America. A Chinese restaurant in San Francisco, circa 1880. Underwood Archives / Getty Images. By Emelyn Rude. February 8, 2016 12:00 PM EST. I n the early. Reading his story, one is struck by the amount of anti-fat rage which was directed at him at a moment when American food culture would change forever under the influence of dieting. Taft's predicament illustrates the trajectory of millions of Americans caught in the psychological torment of repeated weight losses and gains which undermine.
An animal nutritionist and veterinarians told us what makes a good dog food. Here are 21 of the best dog foods, including kibble, canned & fresh food In this week's Valley 101 episode, producer Maritza Dominguez spoke with two Valley chefs who specialize in Native American food. They discussed the history of a popular dish and how their.
Reading List. Reading Lists. We propose a four-pronged strategy to help retailers reduce food waste as it occurs in food farming and food production, in the stores themselves, and during. The area is a food desert with no full-size grocery store within a 4-mile radius. When you need a gallon of milk you've got to travel five miles, says Terry Coleman, who has been living in the.
The most common types of canned tuna at the store are white or light tuna. White tuna is albacore. Light can be skipjack, yellowfin, bigeye, or a combination Unsurprisingly, there are plenty of varieties of Pop-Tarts for sale at the American Food Store, the only all-U.S. food shop in London. The American Food Store used to be a post office branch Giant/Martin's Food Stores. Each position serves its own group of customers, which may consist of consumers, co-workers, vendors and business associates. Active 4 days ago. new. Cashier. Giant Eagle 3.4. Pittsburgh, PA. Greet customers in a friendly manner throughout the store in Reading, PA 19610. Hours Guide Giant Food Stores Pennsylvania Reading 19610. 2104 Van Reed Rd. Reading , Pennsylvania 19610. (610) 670-4713. Get Directions. 4.7 based on 95 votes
The American Food Store Association can help point you in the right direction to find skilled professionals, banks, vendors and suppliers to help keep your store operating efficiently and profitably. Learn More. Current Initiatives. AFSA is always engaged in activities to help food stores across the United States Nut: American Bulk Food's bulk nuts are fresher than any packaged nuts that sit on store shelves for months. We sell Walnuts, almond, pennies cashews, and Brazil nuts. Slimmery Soft Serve: We have varieties such as; low calories, all natural & fat-free, sugar-free & fat-free, lactose-free and vegan Click here. American Retail Technologies provide IT and Technology solutions (for Small and Medium Size Businesses) that includes Point of Sale software and hardware, Payment processing solutions, Microsoft certified partner solutions like Office 365, Data Analytics, IT Support and Cloud management. Click here Shop online at American Spoon for our artisanal fruit preserves, condiments and gifts handcrafted in Petoskey. Browse through our gourmet recipe directory geared toward the home cook
American Reading Company®. ARC Core ® is a K-12 high-quality curriculum, available in English & Spanish, and is designed to accelerate learning, dramatically improving outcomes for both students and teachers. Our instructional materials and professional learning services underwent a thorough review process by a national team of experts from. American Dream. Plan your trip Hours & Directions Parking Transportation Private Events Guest Services Directory Map Health Services Safety & Security. Partner with us Leasing Inquiries Events Inquiries Advertise with Us Corporate Partners Groups & Charter Buses Controversy initially brewed after employee Gary Dean, a 69-year-old U.S. Air Force veteran showed up to work at the Food Lion in Havelock wearing an American flag-printed mask.. Dean said that a store manager told him that someone found the mask offensive, and informed Dean that he could no longer wear the mask while working American Breakfast (102) American Food: Snacks & Groceries (317) Clearance corner (31) Seasonal Products at our American candy store (19) American food UK: Sauces & Spreads (17) American Sweets UK - Gum (28) UK and EU products (19) Toys and Novelties (7) American Sweet Hamper, American Candy Hamper, American Candy Box, American Sweets Gift Box (14 The grocery store is in many ways a metaphor for the increase in American living standards experienced by both rich and poor. Those of us who remember the 1970s have perhaps the best sense of this evolution, as we can remember what even good grocery stores were like back then. Stores were generally small, not well lit, not always clean, limited in the variety of goods they stocked (especially.
Giant Food Stores #6050, Supermarkets. 2641 Shillington Rd West Reading, PA 19608. (610) 678-328 Best Dining in Reading, Massachusetts: See 1,381 Tripadvisor traveler reviews of 51 Reading restaurants and search by cuisine, price, location, and more. Reading. Reading Tourism Reading Hotels Reading Vacation Rentals Reading Vacation Packages Specialty Food Market, American Eating Identities: Reading Food in Asian American Literature. The French epicure and gastronome Brillat-Savarin declared, Tell me what you eat, and I will tell you who you are. Wenying Xu infuses this notion with cultural-political energy by extending it to an ethnic group known for its cuisines: Asian Americans
J's Food & Wine. Convenience Store. Open today until 8:00 PM. Get Quote. Call 0118 941 5204 Get directions WhatsApp 0118 941 5204 Message 0118 941 5204 Contact Us Find Table Make Appointment Place Order View Menu Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, by Adrian Miller, Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960 by Rebecca Sharpless. La Tienda. Best for Paella Night: 2014 was the year of Spanish cooking, with many of the best new restaurants, from Toronto to Los Angeles, serving up culinary odes to the Basque country. To try Spanish food at home, Virginia-based La Tienda is your best bet. They source products directly from Spain where possible, locally otherwise
All American Health Foods. Health Food Store in Pasadena. Opening at 9:30 AM. Get Quote. Call (713) 473-9443 Get directions WhatsApp (713) 473-9443 Message (713) 473-9443 Contact Us Find Table Make Appointment Place Order View Menu There are three kinds of colonial/early American fare: the real thing (hearth cookery, original/fresh ingredients), modernized recipes adapted for today's kitchens (grocery store ingredients cooked in your kitchen), and contemporary interpretations served in fine 18th century-style eating establishments (Philadelphia's City Tavern, Colonial. MCDONALDS - READING, 128-129 FRIAR STREET, READING by Moneybox Corporation. 1 - FREE to use and 0.05 miles away. BAR RISA READING, 110 117 FRIAR STREET, READING by Hanco ATM Systems. 1 - £1.75 to use and 0.05 miles away. POUNDLAND READING P048, 118 119 FRIAR STREET, READING by Hanco ATM Systems. 1 - FREE to use and 0.05 miles awa


In a time where people are opting for healthier food choices in an act to clean up their diet, just how clean is your diet?
Introducing the ‘Dirty Dozen’ a list of 12 fruit and vegetables highest at risk of pesticide exposure in the agricultural industry. The list was compiled by the Environmental Working Group (EWG) in their report summary of the use of pesticides in the agricultural industry.
The foods identified in this list are the most affected and treated, to combat this I would suggest giving organic foods a shot.
Organic, something about the word always seems so distant to me, it screams expensive, stuck-up and gimmick-like. However, the fact is organic foods aren’t treated with pesticides which have evidence to suggest they can increase the risk of cancers, being linked to infertility risks and also immune/nervous systems. The dose needed to ignite these risks would be much higher than the average human would consume from just eating pesticide treated foods alone but the build-up over time of these chemicals may contribute to negative health effects.
So what can you do? Like I said organic foods are the best solution, however I do agree that they are much more expensive than their ‘dirty’ counterparts, therefore I’d recommend starting with switching one or two of the foods on the list that you commonly buy for the organic version. Personally I eat a lot of apples, which happen to be on the list, going organic eliminates this threat.
Let me guess, you want to see the list? Ok, here you go:
I wouldn’t let the list scare you too much, more of just a healthy reminder to try to limit or replace these foods with their organic alternatives if you can afford to – if not then don’t worry or maybe opt for some more of the foods from the alternate end of the spectrum – the ‘Clean Fifteen’. Usually the fruit and vegetables with a thick skin which you don’t eat, the food we eat is protected by this skin and is generally untouched by pesticides – phew! Heres the list:
So there you have it, a little tip on how to really clean up your diet this January, again if you don’t have the extra cash to go fully organic then try to substitute one or two items and give that a try, if not then opt for more of the ‘cleaner’ foods.
I could go more science-y with this and put my Biology degree to some use but I’ll spare you the details for now, if you want to find out more I’d suggest doing some reading around the topic of organic foods, pesticides and the agricultural industry, WHO and EWG are pretty reliable sources for information!


- Pasta (I use fusilli, it really doesn’t matter what kind you use but I’d suggesting picking something that isn’t too noodley)
- Pesto (I swear by Sacla, there are cheaper options out there and, as you can see, I used the Asda own brand this time but it really wasn’t as good. This is one time I’d suggest going for the more expensive option as it really does make a difference!)
Those are the two essential ingredients, so now you can add whatever you fancy. The recipe I’m going through uses the following, but you can chop and change as you see fit. Mushrooms work really well in this as well:
- Pine nuts
- Cheese (to top)
1. Get your pasta going. You know the score, boil the water, sprinkle of salt (if you want), whack the pasta in and away you go. Stir every so often to stop it sticking and keep an eye on the åclock so you don’t overcook it if you prefer it al dente.
2. Prepare your chicken – I chop into chunks
3. Oil your pan and start cooking the chicken
4. After the chicken is sealed all over (usually after five minutes or so) I cut up the chorizo (I’ll chop one slice into about four) and add it to the pan. As soon as you add it you’ll get such a gorgeous whiff in the kitchen. It smells amazing
5. Leave the chicken and chorizo cooking for another five minutes or so (make sure the chorizo doesn’t burn). By this point your pasta is probably cooked so leave it draining in a colander
6. While the pasta’s draining chuck in a handful of pine nuts and some sweetcorn. Pine nuts can burn very easily so keep an eye on them!
7. Whack your drained pasta in a big bowl and mix the ingredients from your pan in with the pasta. Make sure it’s mixed evenly – you don’t want to end up with one serving that doesn’t have any chicken or there’ll be hell to pay!
8. Now, pesto time! Pesto is a bit of a love/hate taste so go heavier or lighter depending on what you prefer. I’m a big pesto fan and so is my boyfriend, so we do add quite a lot. Stir everything through thoroughly so make sure it’s all distributed evenly
9. Serve! A shaking of pepper and a sprinkling of cheese is the perfect way to top this dish. It tastes great on its own but goes nicely with a side of garlic bread


Before lockdown, I didn’t really enjoy cooking. I enjoyed eating, but the process of getting there wasn’t something I really enjoyed or put in a lot of love. I had a rotation of meals I enjoyed eating and were easy to make. But now that I have more time in the evenings and a boyfriend who seriously enjoys cooking, I have been learning both how to cook and how to enjoy it. Below I’ve outlined some of our favourite meals, most pretty easy to make and especially delicious!
Chicken Ramen (but make it fancy)
I LOVE ramen. When we eat out, Conor and I enjoy Japanese cuisine and have discovered some great ramen bars in London. So it makes sense that we would learn to cook a really good ramen while in lockdown. And it was still pretty easy to make!
We used miso soup as our base and added chicken, cabbage, onions, carrots, and ginger. Very easy – I did the chopping while Conor did the meat and the presentation.
Crispy Duck Salad
We had leftover crispy duck from making crispy duck pancakes the night before. So we repurposed our crispy duck into a salad, adding lettuce, carrots, greens, and an asian dressing. *chef’s kiss*
This was a super simple way to eat leftovers and still feel relatively healthy. Great light lunch idea!
I love this English tradition. It’s like Thanksgiving but acceptable to do it every Sunday! Chicken, stuffing, potatoes, veggies, and Yorkshire puddings! Oh my! We don’t do this every week but I love it every time we do. And it’s pretty easy – the only thing that’s difficult is timing to make sure it’s all done at the same time.
Like Benihana, but not as fancy. We bought a hibachi grill one of the first days of lockdown and honestly it was the best purchase we made. We love Benihana when we’re not under lockdown and we’ve almost cracked it (though nothing can truly replace the experience of Benihana). And it’s lovely to do in the garden when the sun is shining – which doesn’t happen often over here!
Bento Bowl (sort of)
This is my favourite meal because it’s so easy and so tasty. I seriously cannot get enough of peppers, onions, broccoli and garlic. I usually don’t have chicken with it because I don’t like handling raw meat but Conor helped out with this one. All over rice and sprinkle a bit of soy sauce in there *chef’s kiss*.
Chocolate Cupcakes! (ft. English Breakfast Tea)
I know it’s not ‘cooking’, it’s baking, but I still want to include it because I’ve been baking a lot more than usual. Thank you Betty Crocker. While Conor enjoys baking from scratch (hello delicious cinnamon buns), I am still as terrible at baking as I am at cooking if I don’t follow a recipe. So I cut out the middle man (that’s me) and go for the premixed box baking because how can I mess that up? Famous last words. I somehow managed to turn cookie dough into a hybrid cookie brownie cake. But I’ve pretty much nailed chocolate cake, whether in cup form or not.
Not pictured: only because I keep forgetting to take pictures because I keep forgetting I have a blog
Fajitas – my favourite meal to make!
Stir Fry – Besides ramen, this is our second go to meal. As I said, I simply cannot get enough of onions, peppers, and garlic. Add some stir fry sauce and bon appetit
Spaghetti Bolognese – Conor is unendingly disappointed that I do not like this meal and prefer to eat my spaghetti with only butter and parmesan cheese. But it is such an easy meal and smells delicious!


Many dietary systems tend to instil fear into the one following them, but to lose weight the easy way you only really need to follow a few sensible guidelines.Enjoy your food by chewing each bite full longer than usual. This way you will bring out more of the flavour. Put your utensils down between each mouthful. Sip water frequently, this not only helps fill your stomach it also refreshes the palate so that the next mouthful will still bring out all the flavours. Another reason for eating slowly is to give your brain time to catch up, in this situation your brain runs about 20 minutes behind your stomach. Have you ever finished a meal and 15 to 20 minutes later you suddenly feel fit to burst. That's your brain suddenly catching up. Therefore if you eat slowly enough your brain should catch up and probably let you know that you are full, possibly before you come to the end of the meal.Another method to help lose weight the easy way is to go for a brisk 20 minute walk before dinner. Not only does this help to burn off calories it also reduces your appetite. Studies made in Scotland proved that a 20 minutes walk reduced the appetite as effectively as having a light meal.Take care when it comes to the weekend. A study in North Carolina found that most people and extra 115 calories each day of the weekend. This is due to an increased consumption of alcohol and fat.Instead of piling all your food on to one plate try serving individual portions. If you were to start with soup followed by a green salad, by the time you come to the higher calorie foods such as meat or dessert you may already be full. You could always use the leftovers the following day. Not only will you lose weight the easy way, you can also save on your food bills.Snacking during day helps stave off the feelings of hunger and helps to keep your metabolism firing, but healthy snacks can be pretty difficult to come by when you're on the go. Try to pack your own snacks such as baby carrots or your own mix made with nuts, raisins, seeds, and dried fruit.When you are out and about order the smallest portion of everything. If you're ordering a sub, go for the 6-inch sandwich. Buy the small popcorn when you go to see a movie, a small salad, a small hamburger. Studies find we tend to eat what's in front of us and the people selling the food always tend to put the largest choice on display. You will feel just as full on less.Be positive about what you are trying to achieve. You can't lose weight the easy way if you continue focusing on things you can't do, like resisting junk food or getting out the door for a daily walk, the chances are you won't do them. Instead repeat positive thoughts to yourself.-I can lose weight.
-I will get out for my walk today.
-I can lose weight the easy way.
-I know I can resist the pastry cart after dinner.
-Repeat these phrases like a mantra all day long. Before too long, they will become their own self-fulfilling prophecy and you will lose weight the easy way.If you are serious about trying to lose weight the easy way.
I would recommend using a good diet guide, the biggest online guide at the moment is Strip That Fat [http://www.squidoo.com/strip-that-fat-life-changing-weightloss] a revolutionary weightloss guide.


It poured with rain this afternoon so I didn't get my photos done after all - so we made Polish cake instead! I love making this recipe with B as he loves turning the biscuits to crumbs in the food mixer. He's getting better at mixing in the chocolate. More of the mixture is actually staying in the bowl! There are several different versions of the recipe on the internet, but this is the recipe we use. I've got some friends and their toddlers coming over tomorrow morning so we'll see how much is left by lunch time!


Wednesday, November 21, 2007
Paragraph 3: Fruits and vegetables.
There are some differences between fruits and vegetables. Fruits contain some vitamins like B1, B2, B3, and C vitamins; that help people to have a good health. In addition, they have good flavors like sweet and sour. Moreover, fruits have different colors that people like for example some fruits have yellow, orange, and purple color. On the other hand, vegetables contain a big variety of vitamins, like A, B1, B2, E, H, and K vitamins. But people do not prefer their flavors because are bad flavors like the flavor of broccoli. Furthermore, vegetables do not have a variety of colors for example a lot of vegetables only have green color. Vegetables and fruits differ in some aspects.


Food is more than just nutritious to me.
I love the creativity, the science and the experimentation.
I get lost in recipes and can spend hours flicking through cookbooks or researching on the internet.
I also love cooking for others – when they bite into a cake and their eyes light up, or walk into my home and become overwhelmed by the tantalising aromas from the oven.
But inspiring others to create new recipes, try a new cuisine, cook something that they have always bought packaged from the supermarket or even better begin to enjoy cooking – that is my true food crush.
I have plenty of recipes here to inspire you – Enjoy.


Logo Design, Brand Identity, Art Direction, Graphic Design, Illustration, Editorial Design, Print Design,
Social Media Platform
Client: Self initiated project for my MA, Foodcube
Project objectives: The main goal of the Foodcube project is to educate and empower the marginalized populations of society on the areas around health, diet, nutrition, food budgeting and shopping and meal preparation. This initiative also strived to make fresh produce more available, convenient and affordable; creating a real viability to adopt a healthier lifestyle.
Design solution: There’s a staggering amount of research suggesting an overall lack of information and awareness with basic cooking, storing, and preserving skills needed to prepare fresh foods within many low-income communities and a strong correlation between nutritional knowledge and healthy eating or dietary quality. Knowing the relationship between food knowledge and healthy eating habits, I wanted to use Foodcube as a way to build and promote a healthy eating literacy campaign targeting individuals on a budget in order to reduce the deficit between knowledge and eating habits.
Food literacy helps empower the individual and develops an ownership over the food they prepare and serve in their kitchen. It builds the connection between nutrition and diet and leads to more positive health outcomes, promoting environmental sustainability due to the lack of food waste and eating closer to home. I came up with six main pillars of food literacy that would best serve and help my demographic:
- Nutrition knowledge
- Food storage, safety, and hygiene
- Basic food preparation and meal planning skills
- Food budgeting skills
- Navigating a grocery store to make healthy and economical food choices including label reading and how to stock a pantry
- Knowledge of where food comes from (food origins, seasonality of food)
Accessibility and access is another major issue, inhibiting people from being able to make better food choices. Foodcube would launch a community vehicle that functions as a mobile market, education space and community kitchen. The Foodcube market would create a unique of shopping environment providing an opportunity to connect with fellow residents and community members.
Foodcube is a dynamic identity where the logo shifts and transforms through various patterns, textures and colors to visually communicate food and seasonal information to its audience. Four arrow shapes make up a part of the logo, symbolizing parts of whole coming together. Each arrow point possesses a different color, representing one of the four food groups. It was important the logo visually encompass characteristics of the food group it represented, so I experimented with prints of various foods using acrylic paint.
Seven colors make up the brand palette, red, orange, green, blue, magenta, yellow and grey. I chose a bold and evocative palette to capture the readers attention and evoke a sense of spontaneity and fun; contrasting the seriousness of the subject. The fonts that constitute the brand are Gibson, chosen for its humanistic sans serif features and geometric shape, and Market, for its casual, handwritten style.
Several hand drawn symbols act as graphical devises that contribute to the visual identity. These characters helped balance the seriousness of the content with their playful and free style; helping the reader be more receptive. The pictograms are another graphical device bringing personality and character to the information. In addition to adding to the visual language, they’re intended to visually portray the subject matter being discussed and convey a meaning quickly and effectively.
I wanted to capture a certain authenticity and genuineness through the visual language to convey a brand personality that was energetic and approachable, friendly, bold, strong and trustworthy, with a spontaneous and fun vibe to level out the weightiness of the subject.
Deliverables: The deliverables I worked on were a logo and a visual identity, a print campaign for food literacy, a mobile market vehicle wrap, and a social media plan.


From the Best Charter Yacht Kitchens Come the Mightiest of Meals!
The cuisine presented aboard a professionally crewed charter yacht is comparable to a 5 star restaurant. Charter yacht Chefs offer an amazing quality of the food paired with immaculate presentation. You will find yourself excitedly wondering what is in store for the next meal, whipped up in our tiny efficient galleys. And we are adept at adjusting to the tastes of whatever guests request to have onboard each week. Yacht chefs ask their guests to share their preferences before even coming aboard. Then, the we stock our galley with all of your favorite ingredients and try to produce ever-more-awe-inspiring meals as the week’s vacation goes on. It’s a lot of fun to introduce our guests to new tastes and flavors of the islands!
Filling out a preference sheet for your yacht charter Chef can be boring; but remember, Chefs aren’t mind readers. Just like Murphy’s Law, if you don’t tell your Chef that you hate brussel sprouts, chances are they’ll be served! Provisioning for unusual items can be difficult and your chef will need to know about any of your special dietary needs before your arrive. If any of the members of your group are lactose intolerant or require gluten-free entrees, please let your Chef know in advance. It’s very important that you get together as a group to fill out your food preference sheet and contact the Captain or Chef if you have any last minute requests. Another important point is to let your Chef know as soon as possible if you are planning to eat ashore. While all Chefs love to cook and show off their talents, they are always more than happy to suggest the perfect restaurant ashore that will enhance your sailing vacation experience in the islands!
Below is a sample menu frequently presented aboard Three Moons Yacht:
Dinner By The Light Of The Silvery Moon…New Health Conscious Cuisine!
Grilled Fresh Mahi over Mild West Indian Watermelon Curry & Watercress
Beef Wellington Stack, Portabella & Peppered Pearl Onions over Cauliflower/Leek Mash
Seared Pepper Crusted Tuna with Zesty Lime Relish over Jammin’ Jicama-Orange Slaw
Mustard Grilled Chicken Stacks over Spaghetti Squash Trio with Basil and Pine Nut Roma Tomato Tango
Citrus Marinated Pork Tenderloin over Mushroom-Pozole Blanco Risotto & Green Beans
Three Moons Yacht All-Star Favorites:
Black Angus Filet Mignon with a Jack Daniels Reduction Sauce and Twice Baked Petite Pommes de Terre
Three Moons Roulade~a Noisette of Fresh Halibut & Salmon with a Light Lemon-Caper Sauce
Grilled Mahi Mahi with Tomato and Caper Vegetable Jump-up over Sun-dried Tomato Cous Cous
Macadamia Nut Crusted Grouper with Grilled Jasmine Rice Triangles
Calypso Chicken over Basil Linguini with Pine Nut Roma Tomato Salsa
Citrus Marinated Pork Tenderloin with Parmesan Herbed Risotto and Carrot Doubloons
Rum & Pepper Painted Veal over Garlic Mashed Potatoes with Sugar Snap Sauté
Rosemary-Parmesan Rack of Lamb with Sun-Dried Tomato & Squash Confetti
Grand Finale Grilled Caribbean Lobster with Coconut Thai Rice & Snow Peas
Three Moons Award-winning Appetizers & Desserts
Virgin Islands Charter Yacht League Culinary Competitions
Smoked Salmon Cheesecake~1st Place
Aloha Pineapple Delight~1st Place
Apple Cheese Ball~2nd Place
Cheesy Chutney~3rd Place
Mango Surprise Stack~2rd Place
Cherry Chocolate Lunacy~2nd Place
Chocolate Coma Cake~2nd Place
Millennium Magic Bars~3rd Place
Three Moons Tropical Trifle~4th Place
Finalist and Grande Prize Winner for Most Points Ever Earned
Breakfast Al Fresco on Deck:
Pina Colada Pancakes with warm Toasted Fresh Coconut, Pecans & Maple Syrup
Hearty O’Brien Frittata with Canadian Bacon, Vidalia Onions and Mixed Bell Peppers
Coconut Rum French Toast with Sweet Spears of Fresh Pineapple
Cranberry Swirl Coffeecake and warm Croissants with Honey-Orange Butter
Sunny Days Shrimp & Swiss Omelets and assorted Tropical Fruits
Pineapple Papaya Bran Bread, Coconut Pineapple Scones with Coconut Marmalade and Ambrosia
Orange Pecan Waffles with Fresh Strawberries
Freshly Baked Blueberry Streusel Muffins and Gumbo Limbo Banana Bread
Lunch While Limin’ in the Shade:
Athenian Shrimp & Tortellini Salad with Marinated Artichokes, Olives, Grape Tomatoes and fresh Parmesan *Signature dish!
Cuban Focaccia Panini with Fresh Tomato Mozzarella & Basil Salad
Oh La La French Picnic on the Beach with Fresh Baguettes
Lobster Chipotle Aioli Salad & Rasta Pasta with Tri-Colored Peppers
Cadillac Quesadillas and the Captain’s Favorite Layered Tex-Mex Dip
Warm Cheddar Jalapeno or Asian Thai Wraps with Smoked Turkey, Provolone, Red Onions & Spinach
A Special Recipe from Chef Shelly Tucker, s/v Three Moons:
Award-winning Three Moons Yacht Aloha Pineapple Delight
Ingredients: 4 (8-oz. pkgs.) cream cheese-softened, 3/4 cup pineapple-coconut marmalade-divided, 1/2 cup sweet & spicy mango chutney, 4 scallions-finely chopped by hand, 1 tsp. garlic powder, 2 cups pecans-lightly toasted, 1 fresh pineapple-crown removed (choose a pineapple crown that looks good!)
- Soften cream cheese and stir in 1/4 cup pineapple-coconut marmalade, mango chutney, chopped scallions and garlic powder.
- Spoon mixture onto a large sheet of plastic wrap and shape into a long oval. Wrap the cream cheese mixture in additional plastic wrap and allow to chill for several hours or overnight.
- Just before serving, remove the cream cheese mixture from the refrigerator and coat with the remaining pineapple-coconut marmalade.
- Starting at the base of the cream cheese oval, place pecans in rows, working your way up. The pecans will begin to look like the exterior of a pineapple as they are placed on the cream cheese!
- Garnish with the pineapple crown and arrange parsley around the base. Serve with assorted crackers. Yields: Lots for Party! 10-12 servings


Green Grubbin is a locally owned salad and wraps restaurant with a menu of delicious salad combinations or you can make your own with the wide variety of ingredients available. It's easy to order a healthy lunch that packed with flavor here - the choices are endless. Anything you can imagine putting on a salad is a choice here, and it's all very fresh.
The salads are huge:
Will chose to make his own with ham, black beans, corn, and other random things I can't recall.
Service was quick and very friendly.
Here's a picture of the front of the menu:
I had the southwest salad with the sriracha lime dressing - it was fantastic but spicy!!
Check it out!


Our 38 year evolution into a nationally (and internationally!) known premium confectionery company has provided us with priceless knowledge and experience in hand-crafting the most tempting goodies you'll find in Kansas City. We offer over 40 flavors of our irresistible Kansas City Fudge®, over 200 hand-made chocolate confections made with premium imported Swiss Chocolate, and hand-roast our very own Cinnamon Roasted Nuts, and spin our own Cotton Candy. We also carry a broad selection of delectable hand-made truffles, baked goods, a wide selection of sugar-free chocolate, and a delicious selection of gourmet bulk candy; all of which means that there's something here for everyone.
Celebrating 38 years as “The Sweetest Place in Kansas City!” We are a family and locally owned Kansas City small-business. Since we developed Kansas City Fudge® and opened for business in June of 1983, sweet-tooth’s from all over the globe have been treated to a special experience in “chocology”.
© 2020 Chip's Chocolate Factory. All Rights Reserved.


Homemade Peanut Butter Protein Bars
- 1 cup natural peanut butter
- 1 cup PB2 (dehydrated peanut butter powder)
- 1/4 cup honey
- 1/2 cup Stevia for baking
- ¼ cup water
- 2 ½ cups dry uncooked old-fashioned oatmeal
- 2 cups protein powder (I used chocolate flavored.)
- ½ cup Flax Mill
- 1 tsp vanilla or to taste
- Cinnamon to taste
- Combine peanut butter, honey and vanilla and Stevia in a large nonstick pot and warm up over a low heat until mixed. (May be a bit runny.)
- Mix dry ingredients in a bowl.
- Pour peanut butter/honey mixture in the bowl with the dry ingredients.
- Stir. This is when you add the water needed to make it less crumbly. I even use my hands to really mix it together nicely.
- Press into a 9×9-inch pan that you’ve sprayed with non-stick spray.
- Put in the fridge for about 30 minutes.
- Remove from fridge and cut into 16 equal bars.
- Wrap each bar in wax paper. Although, you don’t need to store them in the fridge, I do because I like it cold.
Chrissy Bernal http://chrissybernal.com/


Rosh Hashana Recipe
Rosh Hashana 2008– I’m sure you’re already racking your brains out trying to figure out what to make for the chag. I know I am. Well, we start with the simanim (symbols). So let’s do the rundown – leeks, dates, pomegranates, carrots, string beans, beets and we added recently watermelon. You have honey and sweet challah on the table and oh yeah, the fish head (maybe some of you have clothespins on your noses). This year I want to do something different. I have a Yemenite cookbook written by Zion Levi and Hani Agrabria and will share one of their recipes with you – Stuffed potatoes, but first a cute story about cooking for our husbands: There was once a wife whose husband loved stuffed cabbage. It was so much his favorite meal that he could eat it every day. But he had the horrible habit of saying each day after every meal: “It’s good but not as good as my mother’s”. Disheartened, his wife didn’t know what to do! One morning she prepared her specialty. She left it to cook and went out of the house to talk to her neighbors. She completely forgot about the cabbage cooking on the fire (the gossip was good). When she returned to the kitchen she smelled something burning. What could she do now? She had no choice but to serve the burnt cabbage and hope he wouldn’t be angry. When he came home to eat his dinner she was very apprehensive. He proceeded to clean his plate and instead of being disgusted he said, “How delicious! It tastes exactly how my mother used to make it!” Stuffed potatoes Peel and core 10 large potatoes In a skillet, sautי onions until golden brown then add chopped meat Add the spices you like and cook till it’s brown Cool the mixture Preheat oven to 375 F Stuff the potatoes with the mixture (tightly) and place in greased pan- bake for 45 minutes Before you are ready to take them out, you can pour more gravy over them.(I think rice would be a nice thing to serve with this dish) Chag Samayach!!!!


It’s been almost two years since my husband and I transitioned our nine-year-old dog to a vegan diet. This time has been filled with curious questions, skepticism, and a great deal of criticism from omnivores and vegans alike. Although we do our best to ignore the disapproving looks and comments, I’ve realized that it makes more sense to do my best to explain. So here goes. Please reserve your judgement until the end!
I don’t want to brag, but Rigby is a great dog. We adopted him nearly seven years ago from a shelter in Chicago because of his shaggy black hair and adoring eyes. He was two and he was a challenge right off the bat – plagued with acute separation anxiety, under-socialized to the point that he lunged at everything on four legs, and (the easiest challenge to tackle) a leash-puller. But over the years he’s spent with us, he has turned into a therapy dog who travels the world and he’s had a bevy of four-legged housemates including, currently, a one-eyed rabbit named Monty.
I say all of this to explain that Rigby’s health, well-being and general happiness matter to us. He is always on our minds and we turn down many an invitation out to stay home and snuggle him. He is a member of our family and we treat him as such.
When we went vegan, it was a world shift. We’d been vegetarian for years, but had only recently understood the true impact of dairy and eggs and it was the logical next step. I’m not sure who among us raised the idea of changing Rigby’s diet. He’d always had an unhappy stomach, no matter how many supposedly healthy dog foods we tried to feed him, so we didn’t think there was much to lose. But we didn’t know much about vegetarian, let alone vegan, dog foods. We went to work researching.
What we discovered was — to put it frankly — disgusting. Commercial dog food can in no way be classified as “food” for anyone, including dogs. The ingredients include scraps from the slaughterhouse floor; expired meat from supermarkets; bits of cancerous flesh and downed animals deemed unfit for human consumption, which are sifted to get rid of hair and then rendered (boiled for several hours); bits of flesh, brain, and skin that come off during the centrifugal separation process; and traces of euthanasia liquid and flea collars. Why are there traces of euthanasia and flea collars in dog food? Because sometimes the bodies of euthanised animals from shelters are ground up and used as filler.
All of the above was enough of a reason for us to switch Rigby’s food. But why vegan food? Why not raw meat or those expensive venison logs at the high-end pet stores? Well, for one thing, we’re vegan. We try our hardest not to support any industries that profit from harming animals. For another, it’s expensive. Some people may argue that vegan dog food is expensive and it certainly is more costly than the commercial brands that keep their food cheap by sweeping the slaughterhouse floor for scraps. But we’ve always been willing to spend more on food (and less on other things) in order to support vegan companies and brands. And we have actually ended up saving money because my husband now prepares our dog’s food from scratch. All the ingredients are organic and we try our best to purchase from local vegan businesses. Rigby’s food costs about $7 per week.
But don’t dogs need meat?
They actually don’t. What dogs need are nutrients. They evolved to be scavengers that can subsist on almost anything. How they derive their nutrients is beside the point. The same goes for cats (although I’ve heard that transitioning a cat to a vegan diet is more difficult and I have no personal experience with it). Though taurine is essential for cats’ diets, the process that commercial cat food goes through actually removes any naturally occurring taurine, so a synthetic version is added after processing anyway.
The argument that vegans live unnaturally is not a new one. Omnivores suggest that taking B12 supplements is not natural. If you drink nut milk instead of bovine milk, it’s not natural. If you feed your dog anything other than the commercial brand kibble, it’s not natural. Well, very little we do is natural anymore. We fly through the sky in steel contraptions. We explore the deep sea. We live in places that humans normally wouldn’t be able to survive because we’ve found ways to generate heat that our ancestors would certainly have deemed unnatural. And we keep ourselves alive using chemicals and pills that are the furthest thing from natural. There’s really no need to measure anything on a “natural” scale – we all fall short most of the time.
Back to Rigby. His current food is made up of half dry (a kibble we bake at home) and half wet (a cooked vegetable mixture recommended by Vegedog), so that he can enjoy the best of both worlds and keep his teeth clean. Between both types of food, he consumes a wide variety of ingredients to ensure he gets all the nutrients he could possibly need, including: fresh (dog-friendly) vegetables, hemp seeds, flax oil, nutritional yeast, Vegedog supplement, vital wheat gluten, acidophilus, probiotics, cranberry extract, lentils or other beans, brown rice or quinoa, apple cider vinegar and ginger. We generally set aside a few hours on a weekend day to prepare a massive amount of food (most of which we freeze); this lasts us the better part of a month.
We spent weeks researching to make sure Rigby would get what he needs. Then my husband tried out a variety of recipes to make sure Rigby would be happy with them. Every week my husband tries Rigby’s kibble to see how it tastes. Can you imagine eating a handful of commercial brand dog food every week?
But I’m forgetting one last thing: Rigby’s happiness. Dogs love meat. How could I deprive my dog of something he loves?
First of all, what dogs love about kibble is actually an addictive, synthetic substance called digest, a byproduct of the rendering process made up of a variety of animal tissues, which is added after the fact to make these scraps more appealing. Second of all, would you be happy eating kibble for the rest of your life? We switch up the flavors in Rigby’s food with every batch to figure out what he likes and what he doesn’t, and to give him some variety. If you truly want to give your dog what they want, you’ll be feeding them from your plate – dogs don’t want kibble, they want your sandwich.
Finally, like most dogs we’ve taken care of, Rigby loves veggies. He always liked carrots, but his palette has expanded to include raw broccoli, Brussels sprouts, red peppers and cabbage. We’ve also invested in a few vegan brands of more traditional types of dog treats made by Benevo, Soopa, Antos and v-dog. He especially likes Benevo’s Pawtato Sticks.
Please understand that I am not telling you what to feed your companion animals. I’m simply explaining why we feed Rigby what we do. We wish — just like with our own switch from vegetarianism to veganism — that somebody had told us what we were feeding our little boy a long time ago. But we’re grateful we know now, and we want to make sure other people know, too.
Our domesticated animals eat what we give them — that’s the nature of this strange relationship we’ve manufactured — so we have a responsibility to make sure that what we give them will make them not only happy, but also healthy. And that’s exactly what Rigby is.
I realize much of this might come as a shock. So if you’d like to learn more, I recommend reading Obligate Carnivore: Cats, Dogs, and What It Really Means to Be Vegan by Jed Gillen, reading dog food reviews from Dog Food Advisor or simply Google “what’s in dog food.” I’ve included the recipe for Rigby’s wet food below (adapted from a PETA recipe here: http://www.peta.org/living/companion-animals/say-kibble-vegan-dog-food-recipe/#ixzz3BCxXKDgf) if you’re feeling adventurous! Happy cooking :)
Homemade Sweet-Potato Peanut-Butter Vegan-Dog Delight (a.k.a. Wet Food!)
• 6 cups water
• 1 cup mixed brown rice and quinoa (or other grains)
• 1 cup mixed lentils (or other beans!)
• 3 medium sweet potatoes sliced into 1-inch cubes / I usually use 1 sweet potato and then a mix of other veggies, such as brussels sprouts, broccoli, kale, carrots, etc.
• ~3 tbsp. ginger, to taste
• 1 cup natural peanut butter (we use way less and add in some oil)
• 1 tbsp apple cider vinegar, optional (helps alleviate gas)
• 8 g hemp protein (you can find hemp flour in health food stores)
• 1 Tbsp. ground flax seed
• 200-250 mg cranberry extract (Since a vegan diet is alkalizing, your dog may need this acidifier to maintain a healthy urinary pH)
• VegeDog multivitamin powder, as directed
• 125 mg probiotic (1/4 pill) or some other type of digestive aid
• ¼ cup nutritional yeast
• For flavour I usually also add some liquid smoke and possibly some cinnamon or other dried herbs
• Boil the water.
• Add the rice, lentils, sweet potatoes, and other veggies.
• Reduce the heat and simmer, covered, for 40 minutes to 1 hour, or until all ingredients are soft. Stir occasionally and add more water as needed. Too much water is better than not enough water (remember, you want the ingredients to be extra moist because they will be easier to digest).
• Mash the sweet potatoes with a fork and mix thoroughly. Let cool.
• Add the remaining ingredients and stir well.
Place 3 to 5 servings in your refrigerator and store the rest in the freezer.
Jordan is an animal welfarist turned animal rights activist and she credits her volunteer experience at a vegan animal sanctuary with that shift. An editor with a Master’s Degree in Creative Writing, she and her vegan husband and dog recently moved from the US to the UK and they’re enjoying exploring England (and beyond!).


2 cans of black eye peas
1/2 onion chopped
1 tsp ginger garlic paste
6-8 sprigs of coriander leaves chopped
4 green chillies sit length wise
1 tsp cumin
1/4 tsp turmeric
1/2 tbsp chilli powder
Salt to taste
1/4 tsp cumin powder
1/2 tsp coriander powder
6 tsp oil
- Heat the oil.
- Add cumin.
- After they brown up, add the onions and chillies.
- Fry until onions becomes translucent. Add ginger garlic paste.
- Fry for few seconds and add turmeric and black eye peas.
- Mix everything once and add chilli powder, coriander powder, cumin powder and salt.
- Fry for 5 mts on little less than medium heat.
- Garnish with coriander leaves and enjoy.


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Sautéed potato, tortilla chips served, onion, yogurt, tamarind, mint sauce and India's spices on the top.
India's Cheese, bell pepper, onion stir with Indian spices and cooked in tandoor.
NON VEG APPETIZERS
Chicken wings marinated with garlic, ginger and India's spice cooked in the tandoor.
Tiger prawn blended in a Taal special marinated sauce, Crushed black pepper, cream cheese, cheddar cheese, and cooked in Tandoor.
Fish cubes marinated in yogurt with India's spices cooked in tandoor, sautéed with bell pepper, onion, serve with tamarind and mint sauce.
Fresh okra, eggplant, bell pepper, onion, colocasia or taro roots sautéed in India's special spices.
Garbanzo beans cooked in India's Spices served with fried fresh whole purpose bread.
Potato, onion and tomato cooked with spices and serve with fried whole wheat fresh bread.
Potato and cauliflower cooked with tomatoes, onion, tomato, ginger, peas and spices.
NON VEG ENTREES
Zaffrani Tikka Masala
Chicken tikka masala enrolled in creamy tomato paste and garnish with saffron.
Chicken cooked in a tomato, onion and cashew gravy, flavored with fenugreek leaf cardamom.
Boti Kabab Masala
Lamb tikka delicately cooked in gravy of tomatoes, cream, onions and spices.
Our breads are made with fresh dough and cooked at the same time when your order is received.
All purpose flour filled with Chopped onions blend with special spices cooked in clay oven.
All purpose flour filled with India's cheese with blend of special spices, cooked in clay oven.
Wheat flour filled with cauliflower blended with India's flavor sautéed and cooked in pan.
Basmati rice cooked with dry fruits, turmeric's color enriched with cream and butter.
Most of our Entrées are cooked with ginger, garlic, onion, tomato.
Lobster cooked in mildly spiced chef's special gravy with diced onions, ginger, garlic.
Diced boneless lamb cooked in chef's secret special spices, diced onions, ginger pieces and garlic.
Whole quail marinated in chef's special spices, garlic, ginger, onion (when available).


[:en]Isla Mujeres boasts a variety of restaurants, many of which serving international haute cuisine. Fresh seafood is obviously the specialty of many restaurants.
Restaurant by the sea, where you can enjoy delicious international seafood, made with Caribbean passion. The bar next door is casual and fun. Breakfast, lunch and dinner. Located next to Hotel Cabañas María del Mar.
A charming restaurant with reasonable prices and a colorful atmosphere. Breakfast and dinner. Av. Matamoros.
Brisas del Caribe
Seafood and Mexican specialties. Located near the dock. Lunch and dinner. Av. Rueda Medina.
Offers a wide variety of Mexican dishes, pastas and pizzas. Breakfast, lunch and dinner. Av. Hidalgo.
The best waffles on the island and a very special atmosphere. Breakfast and dinner. Av. Matamoros.
Café El Nopalito
A wonderful restaurant that serves natural food. El Nopalito serves homemade bread and it is a great place to chat with friends. Breakfast and lunch. Av. Guerrero.
The restaurant with ocean view. Lunch. Mar Caribe.
Haute cuisine in a romantic atmosphere. Located on the southern end of the island, on the way to Garrafón. Open daily from 5 p.m. Punta Sur.
The epitome of culinary tradition in Cancun and Isla Mujeres. Exquisite Swiss-northern Italian cuisine. Romantic and sophisticated atmosphere. Bar next door with a beautiful ocean view. Breakfast, lunch and dinner. Located at Hotel Villa Rolandi Gourmet & Beach Club.
Lunch and dinner. Av. Hidalgo Plaza Isla Mujeres.
Grilled Mexican cuisine. Lunch and dinner. Av. Hidalgo.
El Balcón de Arriba
A charming restaurant that specializes in “tikinxic”. Lunch and dinner. Av. Hidalgo.
Open air restaurant with a snack-bar. Open daily from 8:30 a.m. to 5:30 p.m. Punta Sur.
El Sombrero de GomarA typical Mexican restaurant, with a lively atmosphere, good service and fresh grilled seafood.
Lunch and dinner. Av. Hidalgo.
Family restaurant with a wonderful Yucatecan menu and Mexican dishes. Lunch and dinner.
Located next to Hotel Vistalmar. A great view on the bay and the fishing boats. Galars is a traditional Mexican restaurant. Breakfast and lunch. Av. Rueda Medina.
La Cazuela M & J
A very popular restaurant among tourists and locals alike. Breakfast and lunch. Av. Bravo, next to Hotel Roca Mar.
Av. Hidalgo y Matamoros
La Rosticería Mexicana
Grilled and roasted chicken served with rice.Lunch. Av. Guerrero No. 4.
La Palapa del Huinic
Next to Hotel Cristalmar and the pool of the beach club. Breakfast, lunch and dinner. Hotel Cristalmar, Sac Bajo.
The menu specializes in Mexican and vegetarian dishes. Breakfast, lunch and dinner. Av. Hidalgo.
Mexican cuisine with a Caribbean flavor. Lunch and dinner. Av. Juárez.
Seafood and Mexican cuisine specialties. Dinner. Av. Juárez.
Maria´s Kan Kin
Famous for its lobster and sunsets. Lunch and dinner. Near El Garrafon Park.
Great menu with Mexican specialties and fresh seafood. Breakfast, lunch and dinner. Hotel Posada del Mar.
Famous for its oven baked pizzas, it is the favorite place of visitors. Lunch and dinner. Av. Hidalgo.
Lunch and dinner. Av. Hidalgo, Plaza Isla Mujeres.
Grilled, fresh and delicious chicken. Av. Hidalgo, Plaza Isla Mujeres.
Favorite among tourists and locals alike, famous for its “tikinxic” style fish. Located on Playa Lancheros. Lunch and dinner.
Located on Playa Norte next to Nautibeach. Condos. Breakfast, lunch and dinner.
The best tacos in town and the favorite among locals and tourists. Open all day. Av. Hidalgo.
Delicious Italian cuisine. Lunch and dinner. Av. Hidalgo.
Excellent seafood menu. Lunch and dinner. Av. Rueda Medina.
Enjoy a pleasant evening in an authentic Maya atmosphere with the only Maya and vegetarian cuisine. Live music on Fridays and Saturdays.
Breakfast, lunch and dinner. Hotel Na Balam.


So here is a little advice for eating out with friends.
1. Plan on getting a to go box.
2. Order what you want, whatever you want. Now would be a bad time to deny yourself that ice cream you have been craving, especially if everyone else is getting some. It would look suspicious.
3. Just make sure that whatever you do order, you only eat half or less of it. Then you can pick at it over the next few days. (I used to eat only in front of other people, my parents for example. Now I eat only when I am really hungry. Being in college gives you a ton more freedom!)
4. Skip the soda... My favorite thing to do is order water with lemon and put sweet and low in it... Voila! Lemonade that tastes good and is free!
5. Go easy on the dipping sauce. I am a sucker for a good bbq sauce... But still those dipping sauces add calories quicker than you can say quidditch... (Harry Potter referance lol)
6. Talk and have fun! Talking will prevent you from shoving your face with food, and laughing will burn off cals as you eat... Win/Win!
7. For those who prefer to eat everything and purge (my mia followers) wait till you get home. Doing it in the restaurant is gross and uncomfortable.
These are just a few tips for you. Hope they help.


Farmersville is synonymous with farming and agriculture. Surrounding orchards and farms provide an abundance of fresh foods for farmers markets, restaurants and locals to enjoy.
Farmersville is located in the central-southern portion of the San Joaquin Valley at the base of the Sierra Nevada mountain range and serves as a gateway to the Sequoia National Park. It is uniquely positioned in central California between the State’s major population centers of San Francisco and Los Angeles. Interchange access is available to the city’s commercial and industrial areas through State Highway 198 an east/west highway that serves Central California.
Located in the richest agricultural region in the United States, agriculture employs almost 30% of the city’s labor force. The region consistently produces high-quality crops that provide food and fiber to more than 85 countries.
Utilizing the Farmersville General Plan and Farmersville Highway 198 Corridor Specific Plan ensures a well-planned community that encourages private investment. A walnut processing facility recently chose Farmersville to expand their operations bringing new investment and jobs. Investors can find prime parcels for retail and industrial development at the gateway to the City from Highway 198.
Whether you are looking for fresh fruits, nuts and veggies or looking for restaurants rich in culture and tradition you will find them in Farmersville. The City welcomes you!


Dried Tomatoes in extra virgin olive oil
€6,50 – €44,00
Dried tomatoes in extra virgin olive oil are made according to the typical Apulian recipe. Imagine the white sheets in the sun. The sunlight of August and an expanse of red tomatoes just picked from our fields. Thus were born the dried tomatoes of Antica Enotria. Dried tomatoes in extra virgin olive oil, thanks to the decisive flavor, are the protagonists of appetizers, friselle, original sandwiches. The savory taste is ideal to accompany fresh and aged cheeses.
The organic agriculture of Puglia is Ancient Enotria. Since 1993 we cultivate our land with love to preserve the tradition of taste and with a single goal in the heart: the authenticity of our products. For this reason, since the beginning of our adventure, we are organic farmers.
Antica Enotria is located in Cerignola, in Puglia. The vines and fields extend from the interior towards the sea, a mix of landscapes made of sun and wind that gives a terroir unique in the world. The cellar is located inside the ancient Contessa Staffa farm, a noble building dating back to the 1700s. It is here that the company produces wine and preserves, tomatoes and organic sauces.
The organic preserves are made following the typical Apulian recipes handed down from generation to generation giving the palate intense moments of flavors lost over time. Preserves in oil, pickled olives, tomatoes and ready-made sauces are created only with raw materials according to the organic farming method and collected exclusively from the fields owned by the family.
Each product is processed following the natural seasonality of the fruit. Tomatoes, “Bella di Cerignola” olives and vegetables such as aubergines and artichokes are harvested once they reach the right degree of ripeness. Taken to the masseria, they are stored by skilled hands in glass jars within a few hours.


So, in efforts to step out the box a smidge, I decided to try a new recipe. This recipe does require a bit of prep before cooking, so make sure you have about 30 mins. to spare. What I like about this dish is that there is room for change to suit individual tastes and it hits every category in the food pyramid (sans fats, oils and sugar) for maximum nutritional benefit.
What You’ll Need
- 6 bell peppers
- olive oil
- butter or margarine
- red onion
- diced fresh or canned tomato
- any kind of tomato sauce you’d like (1 1/2 jars)
- garlic powder or crushed garlic
- ground meat (preferably turkey, but use beef if you’re into that)
- rice (I like jasmine or basmati for this dish, but brown or white rice will work, too)
- one egg
- shredded cheddar cheese
What To Do
In a large mixing bowl, combine the egg with a little salt and pepper, ketchup and mustard. Next time I am going to try Worcestershire sauce instead of ketchup and mustard. Gently stir to blend; add ground meat, cooked rice, and 1 cup of the tomato mixture. Mix well.
Stuff the bottom third of the peppers with meat mixture and then pour the tomato mixture into the pepper. Add more meat mixture. Place the peppers in a 3-quart baking dish. The peppers may need to lean against each other to stay upright — it doesn’t hurt anything. Top off remaining tomato mixture over the stuffed peppers. Bake at 350° for 60 to 70 minutes. Top stuffed peppers with a little shredded Cheddar cheese about 5 minutes before peppers are done; bake until cheese is melted.
Recipe for stuff pepper will probably serve 6. I was full after one.
How To Eat
Dig in! Some people will probably avoid the pepper altogether but after I ate what was inside, I did pull apart the pepper a bit with my fork and ate about one-third of it. Yum!


The Adriatic Kitchen
Recipes Inspired by the Abundance of Seasonal Ingredients Flourishing on the Croatian Island of Korčula
Barbara Unković has always been drawn to the land of her father, the sun-soaked Croatian island of Korčula in the Adriatic Sea. She lived there for seven years in the seaside village of Racisce, immersed in its way of life, its culture, history and food.
Now, inspired by the island's culinary traditions and its abundance of fresh seasonal ingredients, Barbara has produced The Adriatic Kitchen, a rustic kitchen notebook full of irresistible recipes and evocative memories.
Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd’s Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. The Adriatic Kitchen is a must-have for those wanting to experience traditional food at its best.
Come along to meet Barbara, ask her about her life, her writing and The Adriatic Kitchen. Signed copies will be available for purchase.
Born in Whangarei, Barbara Unković is of Croatian and English descent and is a cousin to DH Lawrence.
She is the author of six published books. Her seventh publication, a rustic kitchen notebook and memoir,
The Adriatic Kitchen was released in April 2017.
Barbara writes in several different genres. Her specialty is flash fiction. She is the recipient of more than thirty writing awards in the UK, Ireland, Finland and the USA including three International Book Awards and a USA Best Book Award. Barbara has a Master of Creative Writing with honours from the University of Auckland in New Zealand.


Please donate using the form below!
Thank you for your anticipated support! It is greatly appreciated!
You can easily make your contribution by:
1) Logging into the GHAR ‘Members Only’ section.
2) Using the form below.
3) Make checks payable to: GHAR Foundation
424 N. Enola Drive
Enola, PA 17025
In 1986, the Thanksgiving Food Drive started as a small community service project when the association decided to collect food and distribute it to needy families through local agencies.
The first year, 78 boxes of food were distributed. Over the past 35 years, the Thanksgiving Food Drive has distributed 17,822 meals in the greater Harrisburg area.
Last year was our 36th Annual Thanksgiving Food Drive. We were able to feed 1,000 local families!
Each year, the generosity of our REALTOR® and Business Partner members who support the Food Drive makes it the huge success it is. We couldn’t do it without you, so thank you!
Sponsor Thank You!
Thank you to all of our sponsors from the 37th Annual Thanksgiving Food Drive!
Click here to view last year’s sponsors!
For questions or more information about the Thanksgiving Food Drive, please contact Shana Louden at GHAR.
The Greater Harrisburg REALTORS® Foundation is a wholly-owned charitable subsidiary of the Greater Harrisburg Association of REALTORS® INC. The official registration and financial information of the Greater Harrisburg REALTORS® Foundation may be obtained from the Pennsylvania Department of State by calling toll free, within Pennsylvania 1-800-732-0999. Registration does not imply endorsement.


Meet the Family
When it comes to winters, there’s no better place to celebrate the season than with Andreotti Family Farms.
How did we start?
We are a family business and have managed our land for over three generations. In 1926, our grandparents started the farm, producing primarily artichokes, beans, and broccoli. We were among the first farmers to join the Farmer’s Market Movement in 1943, selling at the Alemanni Market in San Francisco. Later, their son and his wife took over in the seventies.
Now our farm is over 90 years old, starting on the 4th generation, and we produce just about every winter vegetable you can imagine. We are passionate about our produce and thrilled to be able to share it with you.
We like to eat a variety of seasonal vegetables in the Fall, and we want to share that same diversity with you
Taste and freshness are two of the most important qualities of food. At Andreotti Family Farms, Food is grown for exceptional flavor, picked at the right time, and sold fresh, making a world of difference.
We focus on varieties suitable to our slightly cooler climate, high-quality non-GMO seed sources, a balanced ecosystem (much harder to achieve than it sounds), cover cropping, and nutrient balancing in our soils to grow nutritious and healthy food.
Our Growing Practices
We believe our farm is only as successful as it is sustainable, and for us, that means caring for both our land and the lives of us and those we employ. Andreotti Family Farms focuses on extremely organic and high-quality methods, using compost and minerals to replenish the soil and cover crops to build and test our soil.
Andreotti Family Farms through the Seasons
Andreotti family farm implies exactly what you would think it does – we are farming all year round.
As the seasons turn over, so does our farm. Crops are sown, then harvested. Vegetables come into, then out of season. Our work days lengthen and eventually shorten—temperatures peak before slipping back down. We love the cycle; each season has its challenge and its bounty.
Find Your Favorite Winter Vegetables Here
Winter is the slowest and most challenging time of the year for fresh crops. It’s hard; maybe that’s why we have focused so much on honing our skills here. We believe every leaf is precious. Whether you are looking for pumpkin patches or sunflower fields, here we have all you are looking for this winter season.
We’re excited to serve you!


It’s been a long day at work, and your body needs some relaxation. But what if you could relax without having to leave home? What if you could just pop into the kitchen and brew yourself a cup of tea? Well, that’s exactly what we’re going to show you how to do today. We’ll start off by making our own loose leaf tea from scratch. Then we’ll make a delicious dessert using the leftover tea leaves. Finally, we’ll end this video with a quick lesson on brewing tea properly. So let’s get started!
Step 1: Ingredients
We need to gather together a few ingredients before we can begin. First, we’ll need to find ourselves some fresh green tea leaves. You can use any variety of tea that you like, but we prefer to use organic, loose leaf teas. Next, we’ll need to pick out a pot to boil our water in. You don’t have to spend a lot of money on this, but we recommend choosing something that has a lid. This way, you won’t have to worry about spills. And lastly, we’ll need to grab a strainer to strain our tea leaves once they’ve boiled.
Step 2: Boiling Water
To make our tea, we first need to heat up some water in our pot. To do this, we’ll add some boiling water to our pot. Make sure that the water covers the bottom of the pot completely. If not, then add some hot tap water until the pot is full. Once the water is heated, turn down the heat to low and wait for the water to come to a simmer.


4 hours tour
The Bahia dishes have the influence of Portuguese, African and Indian cultures with a predominance of local exotic ingredients. At our class you’ll learn how to cook this distinctive culinary composing for example a Moqueca, made of shrimp or fish, cooked in coconut milk, palm oil, herbs and spices.
To drink, we’ll prepare and try the popular caipirinha.
Departure from hotels at 10am, head to the main open air market in Salvador – feira de São Joaquin. There you will get an introduction to the most important components of the Bahia and Afro-Brazilian cuisine.
Every morning, wind boats come from the surrounded areas of the All Saints Bay bringing people to this market, some of them come to sell their products and some to look for buying products (all kind of fresh and original products).
After getting a sense of this very busy area, we begin learning all about the ingredients, pottery, and stuff used in our gastronomy.
After finishing our experience at the market, we drive to our experimental kitchen either in a typical Bahia family house or in a local restaurant. With the supervision of a local cooker, we will prepare 2 or 3 of the most popular dishes in Bahia, such us: Moqueca, Vatapá, Caruru, bobó, Acarajé, etc.
At the end of this lesson, it’ll be lunch time to try what you have learned together with the chef and our local guide, enjoying a genuine Bahia meal. Then transfer back to your hotel.


Meals on Wheels Southwest OH & Northern KY and Food Forest partnered to develop a food delivery app in response to the COVID-19 pandemic.
CINCINNATI—Meals on Wheels Southwest OH & Northern KY is launching a new grocery and meal delivery app for local seniors in partnership with Food Forest as part of the nonprofit’s response to the COVID-19 pandemic. The pilot begins this week, and Meals on Wheels hopes to open the program to seniors 60+ in Greater Cincinnati in the next month.
“We are constantly looking for ways to provide local seniors with nutritious food while allowing them to stay safe in their homes throughout this crisis,” said Jennifer Steele, Executive Director, Meals on Wheels Southwest OH & Northern KY. “We’re excited to pilot a program that will expand delivery options to seniors during a time when it may be difficult to safely access food on their own.”
The Meals on Wheels-branded app is a version of Food Forest’s existing platform, which provides affordable grocery delivery to people living in food desserts, many of whom are low income. Food Forest launched in Walnut Hills in 2019 following the closure of Kroger’s location in that neighborhood.
“This partnership fits into our mission to address food insecurity and make online grocery shopping available to everyone,” said David Curtin, Founder and CEO, Food Forest. “Our goal is to help anyone who has trouble accessing fresh and affordable food, but we’re especially pleased to help seniors who are particularly at risk because of COVID-19.”
Meals on Wheels hopes to leverage donations and grant funding to reduce the cost for low-income seniors once the platform is available to the public, which is expected to be in about one month if the pilot proves successful. In addition, all Food Forest’s services accept SNAP and EBT benefits, unlike many other grocery delivery providers in the area.
Meals on Wheels understands that using new technology may be challenging for some seniors, so the pilot will also include innovations to help seniors understand how to best use the app. Seniors who remain uncomfortable ordering online—or who don’t have access to the necessary technology—will be able to place orders by phone for grocery and meal delivery.
“We’re hopeful that this program will help address the digital divide among older adults,” said Steele. “Seniors often need digital services like this the most but are often the least equipped to take advantage of them without proper support.”
Meals on Wheels and Food Forest will work with other partners to implement the program, including Produce Perks, a nonprofit that doubles grocery orders of fruits and vegetables for individuals using SNAP, as well as various agencies serving seniors in the community, including the Northern Kentucky Area Development District. Kroger’s Zero Hunger | Zero Waste Foundation also provided critical funding to develop the new Meals on Wheels version of Food Forest’s app.
Once the pilot program is complete and the app is adjusted based on the findings, it will be available for download. Food Forest’s existing app is available for individuals and families looking for affordable meal delivery services within an 8-mile radius of Walnut Hills, including most of the urban core and some of Northern Kentucky.


4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste
Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.
While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top Crockpot Recipes Slow Cooked Beef Stew
2 lbs. beef stew meat, cubed ½ tsp. salt ½ tsp. black pepper 1 clove minced garlic 1 tsp. Worcestershire sauce 1 tsp. paprika 1 bay leaf ¼ cup flour 1 chopped celery stalk 1 chopped onion 4 sliced carrots 4 diced potatoes 1 ½ cups beef broth
Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours. The Bradford Exchange Celebrate a Mother's love for her Daughter with a diamond necklace.
Click this link to shop: http://bit.ly/2NocuQj[11/17/16] Ok everyone this $5 dollar off is good until 12/5/16 so if you like this page and share this page to all the awesome people out there and show this post at time of service on a cut or color you will get $5 off hope everyone takes advantage of this so hurry call today and set your appointment[05/24/16] Ok everyone we have some good news to share there will be a tanning bed in the shop in the next week or so[05/12/16] Tried of the same look call two on mane and we can change that !!!!Two On Mane We are getting closer to our goal of 300 likes!! Don't forget to register by sharing and commenting in this post and liking our page!! Winner gets a free wax service!! Two on Mane is excited about up and coming things going on at the shop! To stay informed on specials, new product availability, and service like and subscribe to our page!! There are many exciting things coming! To celebrate a lucky winner will receive a free wax service once our page reaches 300 likes!! To enter comment below and share this post and like the Two On Mane FB page!!![03/24/16] Need your last minute Easter trim limited appointments available!! Call today before Nat is booked solid![03/13/16] Two on Mane is excited about up and coming things going on at the shop! To stay informed on specials, new product availability, and service like and subscribe to our page!! There are many exciting things coming! To celebrate a lucky winner will receive a free wax service once our page reaches 300 likes!! To enter comment below and share this post and like the Two On Mane FB page!!![03/10/16] Natalie has a couple open slots today if your needing a service give her a call!![03/04/16] We have a few openings available for our Prom goers in both UC and Henderson as well as our 8th graders for their big dance! Don't forget fellows you'll be needing a clean cut for your event! Mark your calendars and call in soon to reserve your appointments as they are filling up quickly! May 18th 8th grade Dance April 23rd UC Prom
Tuesday10:30 - 16:30
Wednesday10:30 - 16:30
Thursday10:30 - 16:30
Friday10:30 - 16:30
Saturday09:00 - 23:59
Sunday00:00 - 03:30
Two On Mane
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Apple cider vinegar also known as cider vinegar and abbreviated as ACV is a type/form of vinegar made from cider or apple characterized by its pale to medium amber color. Apart from liquids from apples some other components include bacteria , yeast, acetic and malic acids. Apple cider vinegar has many uses, but we are going to concentrate solely on its use to achieve weight loss. Even though ACV is only now gaining popularity, this is a fact that has been known to people for a while.
How does Apple Cider Vinegar help lose weight?
That is a question you might be asking yourself right now. Well, there is research to show how ACV helps lose weight. One of the common explanations is that the vinegar suppresses your appetite, making you eat less, thus naturally helping you shed some extra pounds. The explanation behind it lowering one’s appetite is that, ACV has enzymes and organic acids, which in turn improve the metabolism rate in the body. Higher metabolic rate helps your body burn excess fat and makes you slim. Because of it, you also retain less water and you feel more energetic.
Another theory that explains how apple cider vinegar helps in weight loss is that it lowers blood sugar. Lower blood sugar level results in producing less insulin and it has always been argued that lower insulin levels helps in weight loss.
Now we know that how apple cider vinegar helps in weight loss, it is important that we familiarize ourselves with the process of consuming it. It is quite simple, you don’t need to drink much ACV to get its weight loss benefits, just mix 2 teaspoons of ACV in a cup of water and drink the mixture between one and three times a day, ideally before a meal. Although for beginners, I’d suggest starting off slow. Add one teaspoon to a cup of water initially, and drink it once a day. That way, it helps you get used to the taste and make sure your stomach can handle the acidity. From there on, you can gradually increase the dosage to two and then three teaspoons and increase the frequency to twice a day and so on. You can always add a bit of honey too, if you don’t like the taste.
It is also important to note that although apple cider vinegar surely results in weight loss, the process will be gradual on its own. It is not a quick fix weight loss solution unless you combine the intake of apple cider vinegar for weight loss with exercise and healthy eating which involves staying away from fried food and anything containing much fat and carbohydrates. Did I forget to mention that the effects of its consumption are permanent?
Another important note is, if you are on medication, it is advisable to consult your physician before starting cider vinegar.
Drinking ACV is surely an effective way of attaining weight loss.
How frequently do you drink Apple Cider Vinegar?
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Children have the option of bringing in a packed lunch or enjoying a school dinner. School meals are cooked in our own kitchen and there is a choice each day of main course, vegetables, salad, bread and dessert. Children are not forced to eat their food but they are encouraged to try small quantities of new food to extend their diet. Dinner money of £2.10 is payable on a daily basis or parents may choose to pay for the whole week on Monday. Payments are to be made via Parentmail. As part of the Governments Universal free School Meals all children in Reception, Year 1 and 2 are entitled to a free daily meal from school.
Children requiring special diets for health reasons can usually be catered for but the Kitchen Manager must be informed and it is best that a meeting is set up to discuss these needs.
For those children who prefer it may bring a packed lunch in this should be in a clearly named box and any drinks should be in a leak-proof container. Glass bottles or fizzy drinks must not be brought to school.
Any left-overs will be sent home in the lunch box in order that you can keep a check on what has been eaten.
We are a Nut Free School and ask that items containing nuts are not included in lunch boxes as there are children who have severe allergies to these products. This included some cereal bars and Nutella. We encourage healthy eating habits at all times and encourage parents to provide a balanced packed lunch for their children with no complete chocolate bars.
The children are well cared for at lunch times by a team of Midday Supervisors.
Free School Meals
To qualify for free school meals your child must be at school full time and you must be receiving one of the following benefits:
If you believe you meet the free school meals eligibility criteria, please call 0300 300 8306.
When you call to apply for free school meals, please have the following information ready:
You will usually be told on the phone if your child can have free school meals and they will inform the school. The meal will be a hot school lunch which is cooked in the school kitchen.
Fruit Snacks & Daily Milk
Morning Fruit Snack
In Early Years and Key Stage 1 children receive FREE FRUIT for their daily snack.
In Key Stage 2 children may bring a fruit/vegetable snack from home to eat during morning break or choose to purchase a healthy snack for break for 12p per day. This can be paid for through Parentmail.
Our School Milk Scheme
Did you know our school provides a school milk scheme? By registering your child for our school milk scheme they will receive a 189ml (third of a pint) carton of semi-skimmed milk every day. This is delivered fresh and chilled to their classroom every day.
How much does it cost?
Thanks to government subsidies, school milk is free for all under-fives and is subsided at around £18 a term for children aged five or older.
Why should I register my child?
School milk provides your child with essential nutrients. It is also rehydrating and energy boosting, helping to bridge the long gap between breakfast and lunch so children stay focused.
Find out the top ten reasons to drink school milk at www.coolmilk.com/whyschoolmilk
How do I register my child?
If your child is under five
If your child is over five
How do I find out more?
Visit www.coolmilk.com or contact Cool Milk directly on 0800 142 2972.


The Mt. Vernon Chili's Grill & Bar offers a Tex-Mex menu serving appetizers, soups, salads, sandwiches, and more. Start with an appetizer of loaded boneless wings, chips and queso, or cheddar bites to share. Choose from a wide list of entrees including baby back ribs, caribbean salad, bacon ranch quesidillas, cajun pasta, and more. Finish off with a molton chocolate cake or skillet chocolate chip cookie!
Mt. Vernon, IL 62864
P (618) 244-4687
Hours of Operations
Sunday- Thursday 11:00 a.m.- 10:00 p.m., Friday- Saturday 11:00 a.m.- 11:00 p.m.


Never miss another event in our bathing house, in the Restaurant Wellenstein, ...
Enjoy our delicious brunch buffet...
We look forward to our specialty week at the Restaurant Wellenstein.
Regionality, which you can taste - every Thursday evening...
Start your day with a generous "Vital" breakfast buffet and relax in our 900 sqm Spa & Wellness complex.
Why not combine your Day Spa session with a visit to our Wellenstein restaurant?
Are you tired and tense? Treat yourself for a break and look forward to relaxing and purifying treatments.
Seehotel Am Kaiserstrand
Am Kaiserstrand 1, 6911 Lochau
Vorarlberg / Austria
Tel.: +43 5574 58 111
Fax: +43 5574 58 244 firstname.lastname@example.org


|Posted by Sherry Gray on April 26, 2014 at 9:55 AM|
A couple of weeks ago I posted a picture of the field hands who helped us work the collards grown and trucked to the Atlanta Farmers Market. Although the work was hard, we all had such a great time together and every one pitched in to get the job done without whining! And many a practical joke was played on each other. But I think the hardest job fell to my mother, who cooked a bounty to feed us at 1 pm, just about every day during the summer and fall. When I hear some foodie talk about “farm to table” as if he or she invented the phrase, I get so irritated. If that foodie had lived and worked on Seldom Rest Farm, and been fed dinner by my mother, they truly would know what farm to table really means.
Naturally, home grown pork or chicken was the protein on the menu, and usually both since Mama knew the preferences of all of us. Sometimes we had beef but it was not usual for us to have much beef. We did occasionally have mutton, as daddy experimented with growing sheep one season, and it certainly was not a favorite of many at the table. Meal preparation began the evening before when Mama went to the garden and picked a peck bucket full of green beans, and then came in to string and break the beans to cook the next day. During different seasons, she also brought in squash, tomatoes, cucumbers, field peas of various kinds, corn, okra, strawberries, wild blackberries, grapes, blueberries, apples, potatoes, sweet potatoes, turnip and mustard greens, lettuce. You name it, we probably grew it at one time or another.
We had our own farmer’s market right there close to the house and didn’t appreciate it nearly as much as we should have.
Mama would, of course, arise and make breakfast which always, always included homemade biscuits. And eggs. And homemade jelly. Maybe bacon, fat back or homemade sausage. Usually gravy. Then after hand washing the dishes she would start on getting dinner ready for the workers. And spend all morning washing, peeling, cooking. And fixing dessert, cornbread and biscuits. And after we were all fat and sassy from such a big meal, while the field hands “rested” Mama got to wash the dishes by hand until many years later when she had a dishwasher. And don’t forget during such an abundant growing season, there were jars to fill and can. I’m not sure when she had time to do that! Or to make homemade butter which I can still taste to this day. Thanks to my folks, I lived the farm to table mantra we hear so much about today. Pictured is Daddy helping the market guys offload the collards.
Categories: Framing and Farming


OVUC’s office hours are:
9:00 am to 4:00 pm, Monday through Friday.
Closed for lunch from 11:30-12:30.
Free monthly foot care will be available from Cheryl Manzer (LPN) three sessions per month. No appointment necessary. Visit our webpage for more information: Meet Your Feet
The menu consists of a choice of either Beef & Barley Soup or Curried Sweet Potato Soup, homemade rolls and biscuits, chocolate cake, and tea/coffee. The price is $8.00 per person.
Take-out / local delivery available – please call 902-681-0366 ext 1 (or complete the form below) no later than 12:00 noon on Monday, February 6, to place your order.
Soup Luncheon Take-out / Local Delivery Order Form: Continue reading →