Fact: Bagels with cream cheese are really, really good.
Fact: We have bagels.
Fact: We're out of cream cheese.
Fact: Cream cheese and peanut butter have the same consistency.
Fact: Well, okay, they're both spreadable.
Fact: But bagels with peanut butter- especially blueberry or cinnamon-raisin bagels- don't taste as good with peanut butter as they do with cream cheese.
Fact: Actually, it's pretty nasty.
I discover these things so that you don't have to.
By the way, Janet Reid (see sidebar) has a beautiful video up on her blog. Corny and definitely playing the sentiment card, but beautiful. Make your kids watch it.


5 edition of Breakfast & brunch dishes for the professional chef found in the catalog.
Breakfast & brunch dishes for the professional chef
|Other titles||Breakfast and brunch dishes for the professional chef.|
|LC Classifications||TX733 .J36 1983|
|The Physical Object|
|Pagination||vi, 106 p., 32 p. of plates :|
|Number of Pages||106|
|LC Control Number||82004542|
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Breakfast and Brunch Dishes for the Professional Chef [Janericco, Terence] on *FREE* shipping on qualifying offers. Breakfast and Brunch Dishes for the Professional ChefAuthor: Terence Janericco.
Breakfast & brunch dishes for the professional chef book In her second cookbook, Sarabeth Levine, owner of the beloved New York bakery and restaurant renowned for its weekend brunch, covers all the breakfast bases.
In addition to crowd-pleasing classics like French toast, eggs Benedict and her famous popovers, she also offers recipes with an Author: Xenia Fong.
Get this from a library. Breakfast & brunch dishes for the professional chef. [Terence Janericco]. From the Author. Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of Breakfast & brunch dishes for the professional chef book growing global breakfast /5(30).
Recipes from the Brunch @ Bobby's Cookbook Celebrate the best part of the weekend with Bobby Flay's most-sought-after recipes for pancakes, eggs, iced coffee and more. Save Collection. Whether you're planning a simple brunch for a small group or a holiday brunch to wow your crowd, we've got the right recipes.
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I wanted a special book, not the usual and boring breakfast and brunch books with the forever muffin, toast and eggs recipes, maybe with some classy ideas for a special breakfast. The book is huge and heavy, however the size is owed to the large font used, not the collection of bold recipes/5(48).
Big Bad Breakfast is the new book from John Currence, and it’s a big, bad book of a cookbook Ed Anderson’s hunger-inducing photography includes repeating plates of pancakes, lots of cast-iron skillets and eggs in various compositions, pouring coffee, Elvis Presley tapestries, biscuit step-by-steps, shots of a baseball-hatted Currence at work in the kitchen or bellied up to a crowded counter/5().
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family style. veggie mains & sides. healthy snacks. Best Chefs in the World; These brunch recipes will convince you to take your Sunday ritual back to the kitchen. Dessert for breakfast is the only way to go in our books. Get the recipe Occupation: Commerce Editor.
Or try our healthier brunch recipes including super smoothies, buckwheat pancakes and avocado on toast (or try Breakfast & brunch dishes for the professional chef book trendy squash on toast recipe). Pair your brunch dishes with a pokey bloody mary, or start your day with a boost from our breakfast smoothie ideas.
Brunch recipes Brunch info The key ingredient setting brunch apart from breakfast is the delicious addition of time; brunch is not a quick bite on the go, or the toast crumbs littering your computer keyboard every morning at work. Filled with scrumptious, family-pleasing recipes, this cookbook contains step-by-step instructions and helpful preparation tips from the classroom of the Culinary Institute of 4/5.
They say it’s the most important meal of the day, so start the day right with these delicious breakfast recipes to get set up for a busy day ahead. This collection of recipes offers some great breakfast inspiration for both bites on the go and simple dishes that are quick to prepare at home.
E-Book Library; Login. CIA FOODIES. Recipe Index. Breakfast & Brunch. Breakfast & Brunch, Chef's Notes 10 Recipes Every Cook Should Know: Scrambled Eggs. Breakfast & Brunch Apple Pie Scones. Breakfast & Brunch, Free Recipes Baked Polenta. My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite.
The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the : Caroline Stanko. The Best Recipes from Brunch @ Bobby's Wake up to a hearty spread of Bobby Flay's sweet and savory classics, each full of his signature bold flavors.
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Plan your weekend brunch with easy, crowd-pleasing recipes from Food Network chefs. Serve your guests Rachael's Eggs with Smoked Salmon, smoothies and more. Make your weekend brunch.
The world's premier college has selected and tested more than recipes from its kitchens to help home cooks prepare satisfying, nutritious, and wholesome selections for breakfast and brunch.
Breakfast is the most important meal of the day. Yet, for many people breakfast consists of a cup of coffee and a donut on the way out the door. A few years ago, chef Aaron May turned an old Phoenix Taco Bell into the first of two sunny breakfast spots and created a dish good enough to bear the restaurant’s name: The Over Easy.
Breakfast & Brunch Recipes Salad Recipes The Greatest Cookbooks of All Time, According to Chefs That was my go-to book when I first became a pastry chef. I especially love her coconut. The team at has selected some unique recipes from award-winning professional chefs.
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This cookbook contains literally every kind of morning meal from stuffed French toast to Sweet Corn Pancakes. The 20 Best Recipes for Your Book Club. Laura Denby. Sometimes it's tough to choose the right read for your book club. Picking a good recipe can be even harder.
We've got our favorite book club books, plus snacks and treats to fit the theme. Breakfast at Tiffany's by Truman : Laura Denby. Breakfast & Brunch Recipes Use our breakfast and brunch recipes for the most important meal of the day. You can start with breakfast and brunch basics, from how to boil an egg to how to make a berry smoothie (and more morning shakes) then move on to browsing our easy breakfast ideas.
Buy The Breakfast Book: Wonderful Recipes and Ideas for Eggs, Bacon, Muesli & More First Edition by Dorset Cereals (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders/5(11).
Strips of grilled teriyaki chicken breasts are served with salad greens, a spicy tomato-jalapeno This recipe was graciously shared with me by a Jamaican friend, many years ago.
Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro. Pork tenderloin is seasoned with cumin and simmered with orange juice in the slow cooker. Wakey, wakey eggs and bakey or how about Nutella churro French toast. Ooh and buttery chicken and waffles too.
When you start your day with Home Chef Meal Delivery, you know you’re in for a day filled withyou’re in for a delicious breakfast, anyway. Looking for Breakfast & Brunch recipes. has the best Breakfast & Brunch recipes from the most popular cookbooks, magazines and blogs.
Breakfast & brunch all day with unique Son of a Southern Chef recipes. HOME cookbook MEET LAZARUS RECIPES shows MUSIC CONTACT breakfast & BRUNCH. SCROLL DOWN FOR RECIPES. BREAKFAST & BRUNCH: COOK WITH SOUL + EAT WITH PLEASURE.
BRANDY BRIOCHE FRENCH TOAST. SWEET POTATO CINNAMON ROLLS. This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished Slow Cooker Texas Pulled Pork. Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, Gooey Butter Cake III.
This top-rated gooey butter cake uses a cake mix to make a crust, over which there is a cream. Thanks to the Quick Cooker, you can make a different breakfast for each day of the week in about 30 minutes.
Whisk the eggs, half & half, salt, and rub until well combined in the Classic Batter Bowl. Cut off the top of the bell pepper, then remove the seeds and veins with the Scoop Loop ®. Then, remove the seeds and veins of the tomato. Jun 3, - All recipes for breakfast and brunch.
See more ideas about Food recipes, Brunch recipes and Brunch pins. These breakfast ideas and desserts look extra-special, but they're actually very simple to pull together.
More Mother's Day Ideas Start planning next Sunday's breakfast in bed or fancy brunch, plus get recipes for easy dinners and fresh springtime desserts. There’s no better way to start off a lazy weekend than with a mimosas, coffee, and a hearty, satisfying breakfast. Just ask Bobby Flay, brunch’s number one champion, host of Brunch @ Bobby’s on Cooking Channel, and the author Brunch @ Bobby’s: Recipes for the Best Part of.
Egg Recipes Brunch Recipes Cooking Recipes Chef John Recipes Sandwich Recipes Cooking Tips Recipies Breakfast Desayunos Breakfast Dishes Pan-fried French toast forms the basis for a delectable brunch main dish when topped with ham, two kinds of cheese, and perfectly poached eggs for a twist on the Monte Cristo sandwich.
Eggs Florentine is a brunch pdf that never goes out of style. In our twist on the classic, we swap in earthy chard for the spinach and fry the eggs instead of poaching them.
For savory-salty goodness, we include crisp slices of thick-cut bacon. Chopped fresh tarragon lends a. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
Melt butter in a small skillet or saucepan. Stir in paprika/5(44).


Support from Barossa Co-Op proves fruitful
Faith Junior School was delighted to once again receive a bronze sponsorship from Barossa Co-Op with funds used to plant additional fruit trees to add to the selection of growing seasonal fruit on-site for our Sustainable Outdoor Learning Environments (SOLE) program.
“Last year it was suggested by some of the school students that we needed more fruit trees around the school. Currently we have some citrus, fig, quince, loquat, pomegranate, and olive trees, but we did not have any of the summer fruits. So, we decided to purchase some barrels and miniature fruit trees. With the money from Barossa Co-op, we purchased 2 apple trees, an apricot tree, a peach tree and a nectarine tree. These were planted on the 21st of June with the help of our Environmental Ministers, Cara and Sianna. Hopefully in the next few years, the students will be able to taste the fruits and use the produce in our cooking lessons.”
Annabel Biagi, teacher and SOLE Coordinator


Gastro 1/6 @ RMA
Feeling ravenous one lazy morning, my foodie friend Bianca and I set out in search of great brunch. It was something I hadn't explored much in Bangkok ~ instead trading my Bloody's and bacon for strange new street food or rice-based breakfast dishes ~ and I was determined to find the best of best. Based on a recommendation from BK Asia, we set out in search of Gastro 1/6 @ RMA, a cozy garden café on Sukhumvit Soi 22.
And when I say search - I mean search. We got so lost trying to find this hidden little place! Google Maps and the restaurant's Facebook directions proved to be no help. A Thai family had to call the restaurant for us to fully communicate the directions when we wound up on their front steps completely lost.
Luckily it was worth the wait. And as hungry as we were, we liked that we could just go straight up to the walk-up window to put in our order rather than waiting around for a slow server.
As a vegetarian, Bianca was impressed with the number of options on the menu and ultimately decided on the Poached Eggs with Mushroom Truffle Oil and Asparagus. Topped with parmesan flakes, this savory dish was elevated with organic eggs, a side salad and toasted multigrain bread. A must-try for mushroom lovers.
The never-ending sweet or savory debate crippled my decision-making for a while until I finally settled on something that would give me the best of both worlds ~ French Toast with Fruits & Honey and a side of homemade Cumberland sausage. I was so excited to finally have REAL sausage in Asia - not just the hot dogs they try to pass as sausage - that I couldn't even finish the large portion of fluffy french toast that came along with it. At first I thought it might be weird to have tropical fruit on French toast, but this dish proved me wrong with every bite.
We got to enjoy the green garden setting primarily to ourselves on a sunny weekday morning, feeling no need to rush when we got settled in. It's the kind of place where I'd love to just curl up with a good book and while away the hours hidden away from the rest of the world.
As part of the RMA Institute, Gastro 1/6 also offers an adjoining gallery with featured works from local artists and is open Tuesday-Sunday from 8:30am to 3:00pm. RMA Institute, Sukhumvit Soi 22, +66 80 603 6421.


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It’s been awhile since I added a recipe to our food blog.
Early this morning, I decided I wanted to try to make something that I had never made before. It had to include chocolate and it had to be decadent... I settled for a chocolate frangipani tart with chocolate ganache glaze.
The results were out of this world!!! The mix of almonds and chocolate is a marriage made in heaven.
The following recipe is a compilation of various recipes I found on the internet, and tweaked to my taste and the ingredients in my pantry.
The taste of this tart far exceeded my expectation, and I did what I usually do when I bake something that overwhelms my senses, I called my sister!!!
Pauline asked me for the recipe, but then thought about it for a moment, and said “Why don’t you put this on our blog”?
So here we go…
1 8 ounce can of almond paste, grated
½ cup sugar
I stick (8 tablespoons) soft butter
3 eggs, at room temperature
6 tablespoons of flour
6 tablespoons of cocoa powder
For Chocolate ganache glaze (optional):
4 oz. bittersweet chocolate cut into small pieces
2 tablespoons of half and half
2 tablespoons of butter
1 teaspoon of brandy
1. Preheat oven to 350 F. Grease and flour a ten inch tart pan.
2. Add the almond paste to the mixing bowl with sugar and butter. Mix on low speed until combined; then on high speed for 3 minutes.
3. Add eggs one at a time beating after each one.
4. Mix flour and cocoa and fold into batter
5. Spread batter evenly into pan. Bake for 25 minutes, until a toothpick inserted in the middle comes out clean.
6. Cool on a wire rack.
To make the glaze:
Put the chocolate pieces, the half and half and the butter in the top of a double boiler. Stir until melted together. Add brandy.
OR (You can microwave ingredient for 30 seconds, stir, and microwave again for another 30 seconds and stir. Do this until the ingredients have melted together).
Pour warm glaze over tart and smooth to the edges. You can also pipe whipped cream and garnish with berries.
I hope you enjoy this luscious tart as much as I did!!!
Tuesday, September 21, 2010
It's that time of year again . The end of summer brings its bounty of vine- ripened tomatoes. If your lucky like me , they come from your vegetable garden. Recently I posted a note on Facebook anticipating the first tomatoes of the season. I received a note from my cousin Angie Seremelis, from Philadelphia, telling me that her mother, Eleni Seremelis, too was anxiously awaiting the first crop. She said her mom had a favorite recipe for scrambled eggs and tomatoes. I laughed when I read her comment because I was anticipating the very same favored dish. A few days later, I spoke to another cousin, Jim Argerakis, formerly of Philadelphia, now retired to Florida. We were talking about our moms, who were first cousins, and some of their recipes. Jim mentioned that his mom, Theia Aggerouka, had about ten different ways of cooking eggs with tomatoes. I don't know whether it's a family thing or a Brondadousiko thing(the town in Chios where my mom's family is from)but we all assosiate summer tomatoes with the wonderful scrambled eggs and tomato dishes our moms prepared. So in memory of Theia Aggerouka, Thei Tzina, Theia Asimina and my mom and in honor of Theia Eleni, I give you Avga me Ntomates (eggs and tomatoes).
Scrambled Eggs and Tomatoes
2 eggs beaten
3 to 4 Roma tomatoes chopped coarsely(or any type tomato of your choice)
salt and pepper to taste
optional ingredients: 1/4 cup feta cheese or 1/4 cup sliced souzoukaki(pepperoni)
Heat enough olive oil tp cover bottom of small frying pan. Add the chopped tomatoes and saute. When the tomatoes have softened and released their juices, add the beaten eggs. Scramble gently, until eggs have just set. Be careful not to overcook, as the eggs will harden. Season with salt and pepper. This is the most simple of recipes. However, if you wish , you can add feta or souzoukaki(pepperoni)or both. If adding the feta, crumble it and add after adding beaten eggs. If adding the souzoukaki, slice it and saute slightly, before adding to beaten egg mixture. Fresh herbs, such as basil or oregano, also complement this dish.(Serves one)
Contact Jim for other variations to this dish.
Monday, September 13, 2010
My friend Tina is a one of a kind. She is a world traveler, a gourmand, an oinophile, and has a sense of humor like no other. If Tina had not become a school principal, she would have made a bundle of money as a stand up comic. My buddy has the most colorful language imaginable, and has her own unique and descriptive characterizations, which we call Tinaisms.
Of all the traits that epitomize Tina, the one that clearly defines her however, is her generosity of spirit. Tina has been extremely kind and generous to all her family and friends. I will never forget the number of times that Tina visited us in New Jersey when my sister Pauline was very ill. Tina was afraid that we would not have time to cook after running back and forth to the hospital, and that we would starve to death. So each time she visited, she brought food not only for Pauline and me, but for the whole family as well. Some of the foods were purchased from a Greek restaurant in Astoria, while others were homemade by Tina. The meals were sumptuous and mouth watering and included salads, appetizers, main dishes and dessert. The absolute highlight of the feast was Tina’s homemade bougatsa. Tina said that the recipe was from her sister Eftihia, but to me it will always be my friend Tina’s bougatsa. I remember the first time she came over with the bougatsa, she brought powdered sugar and cinnamon from her house, to enhance the presentation.
Tina’s bougatsa has become a staple in my house. It is simply extraordinary and is extraordinarily simple to prepare. Tina’s bougatsa does not require the tedious buttering of each phyllo sheet which is the case with other phyllo recipes. I have tweaked the recipe a bit for my own use. I use cream of wheat where Tina’s original recipe calls for cream of rice. I have also used fat free, 1% and 2% fat milk. In her recipe, Tina uses mugs, to measure ingredients; I substituted measuring cups for mugs.
Tina’s bougatsa is so popular that that my neighbors who have tasted it have requested copies of the recipe, and now I am happy to post Tina’s bougatsa on our food blog.
Adapted by Vivian
½ cup sugar
½ cup cream of wheat (farina)
2 sticks of unsalted butter (½ stick for the cream and 1 ½ melted sticks to add to phyllo)
1 quart of milk (4 cups)
¼ tsp vanilla
phyllo (I use 8oz of pre packaged phyllo)
• mix the milk, cream of wheat, sugar, beaten eggs, ½ stick of butter, and a dash of vanilla in a pan.
• Cook over medium heat, for about 10 minutes, stirring constantly until the crème starts to thicken.
• Remove from heat and allow the cream to cool.
In the meantime, melt the remaining 1 ½ sticks of butter in the microwave.
Butter the bottom of a rectangular 9x13 baking pan. Add about 7 sheets of phyllo to the buttered pan, (Do no butter each individual phyllo sheet). Add about ¼ of the melted butter on top of the seven sheets of phyllo. Add the cooled cream layer on top of the buttered phyllo layer. Add the remaining phyllo sheets on top of the cream. (Again, do no butter each individual phyllo sheet.) On top of this layer of phyllo, add remaining butter.
Bake at 350 for about 1 hour.
Let it cool and serve it with powdered sugar and cinnamon.
Sunday, April 11, 2010
When our children were little, one of our favorite activities was going to the beach in Southold with our seine net. This net was used to catch small fish called whitebait or sperring known as "atherina " in Greek. We purchased the seine net at one of the local baitshops cum hardware stores located on the North shore of Long Island where we have a summer home. We attached small weights to the bottom of the net and attached two broom handles to either end of the net. That net and a bucket were all the children needed to keep them occupied for hours at the beach. The best beaches for this kind of net fishing were Gooseneck Beach and Cedar Beach. The fish were most plentiful in August and September. Usually Stella and Mark would manage the net and it was Angela's job to splash the water to chase the fish into the net, since she was the youngest of the group. The net bottom had to be held close to the sandy bottom
while the fish were corraled into the net and brought to shore. These fish were always found close to shore and the children could safely net them in the shallow water. After bringing the full net to shore and laying it on the sand, the children would pick out the sperring and put them in the bucket filled with sea water. Sometimes they would also catch crabs, star fish and hermit crabs in the net as well. These were always thrown back in the sea. After catching enough sperring to fill our bucket, we we would head home so Yiayia could cook their catch. She would put them in a colander to rinse them out and pick out pebbles or stray inedible fish. She would then slice a couple of onions into rings and toss them with sperring. Then she'd toss them in salt and pepper seasoned flour and fry them up in vegetable oil. After they were fried, a squeeze of lemon or a sprinkle of vinegar was all that was needed. Yiayia had a special trick she used to do when making this dish. She would fill the frying pan with enough fish and onions to fill the bottom of the frying pan while the oil was very hot. When the fish looked browned on one side, she would take a plate and cover the top of the pan. She would then flip the pan over and slip the cooked side of the fish onto the plate. She then would slip the uncooked side down back into the frying pan from the plate. She always managed to do this without spilling the hot oil or burning herself. The finished product always came out of the frying pan all in one piece like an omelette. I have never been able to do this, so when I cook this dish the sperring is always in small clumps or individal pieces. I just flip the fish in the oil until they are done. This dish, served with a tomato and cucumber salad is all you could ask for after a day at the beach.
YIAYIA'S FRIED ATHERINA
2 pounds whitebait or sperring
1 large onion or 2 medium, sliced thin
salt and pepper to taste
1 to 1/12 cup of all-purpose flour
1 lemon, halved or 2 to 3 tablespoons wine vinegar
vegetable oil for frying
Rinse fish in cold water in a colander. Drain and toss in sliced onion wth the fish, Season flour with salt and pepper. Add seasoned flour to fish and onion mixture and toss well. Make sure that fish and onions are coated with flour. Heat oil in fry pan to sizzle. Add fish to pan in batches. Do not over-crowd fry pan with fish mixture, because fish will not fry up crisp. It is better to do smaller batches rather than one large one because the fish will steam and turn soggy. Do not attempt Yiayia's trick unless you are very brave and very dexterous. After frying drain fish on paper towel and then plate. Finish off with a squeeze of lemon or a sprinkle of wine vinegar. Traditional accompaniment is a tomato and cucumber salad or a plate of boiled dandelion greens.
Coffee and Toast
A few days ago I stopped at a local deli to pick up a container of coffee and a buttered roll. I got a whiff of bread toasting in a toaster and suddenlythe smell of the toast took me back to my dad's coffee shop, When I was a litle girl my dad owned a coffee shop on Columbus Avenue and 82nd Street in Manhattan. Sometimes my sister and I would go there before close up time to meet our father. My father would always prepare a special treat for me. He would make me an order of buttered white toast using the square pieces of white bread you'ld only find in restaurants. He would sprinkle the buttered toast with sugar and cinnamon and then give me a cup of coffee in a green and white cup and saucer. Of course, my coffee was mostly milk with just enough coffee to color and flavor it. The toast, always two slices,would sit on the plate squared off and sliced on the diagonal into triangles. The butter would be all melted into the toast and the cinnamon and sugar would seep into toast, especially if my dad had used an extra pat of butter. I loved dunking the toast into the coffee. Towards the end, the coffee would get a little sweeter with a cinnamon taste. Many years later, when I was already married and a young mother, I found a square white bread by Taystee in the market. It was called sandwich white and I bought a loaf home. I was so excited thinking that I could finally re[plicate my father's treat for my children.
When I was a little girl, the best treat my mother had to offer was not candy, cookies or cake. It was a special treat that some Greeks may be familiar with, the beaten, sugared egg yolk or "ktipito avgo". She would separate the egg yolk from the egg white by cracking the egg shell in half and shifting the yolk from shell to shell letting the white separate from the yolk. She would then drop the yolk in a cup and add sugar. Then the tedious process of beating the yolk and sugar with a spoon would begin. If she was tired or in a hurry, the finished product would have a grainy texture because the sugar was not completely incorporated into the egg yolk. However, when she had time and energy, the treat would be satiny and glossy, the sugar having been beaten into submission by her vigorous beating of the mixture against the side of the cup by the spoon. This was the sweet that I longed for. Shiny and smooth with not a hint of a sugar grain. For a really special treat, she sometimes added cocoa powder to the mixture, which gave this treat an extra special kick. Vivian and I remember this treat from our childhood, but Vivian also remembers a different experience involving eggs. She grew up in Greece during the Great Famine which took place during wartime and post WW II. She remembers our mother chasing her and giving her a precious raw egg to drink, which Vivian didn't like, while all the while telling her that her aunt's children were being deprived of the precious egg that Vivian didn't want to swallow. I, being the child born in America, had the benefit of having my egg yolk with sugar, which was in very short supply in wartime Chios. Vivian has told me that they used carob as a sweetener during that time. Yiayia also used to make this treat for her grandchildren, Stella, Mark and Angela. Stella still has memories of her Yiayia making her special "ktipito avgo me chocolata".
Another special treat that both our mother and father would make for us, especially when we had sore throats, was a drink of hot milk, butter and honey. They would heat up a glass of milk in a small sauce pan until it simmered and then pour it into a glass. They would then add a pat of butter and two to three spoons of honey. They would stir this all up and let us sip it slowly. It always soothed our sore throats and it became a sick time tradition. My children still ask for honeyed, buttered heated milk when they have sore throats.
Our father didn't have a sweet tooth, but he had one favorite dessert. He loved honey and nuts, particularly filberts (hazelnuts) and honey. He would shell the filberts, add them to a cup and drizzle the nuts with honey. If he didn't have filberts, he would substitute walnuts which are actually more common in Greece, but he preferred filberts. I remember sitting with him and him letting me use the nutcracker, while he cracked the nuts with his hands. We usually had a jar of Greek honey from Mount Hymettos which was considered the best Greek honey avaiable here in the United States. We purchased it at the Greek specialty store, Margaritis on Ninth Avenue in Manhattan. After cleaning the nuts and drizzling them with the honey, we would proceed to eating them. Daddy would also sometimes have a shot of Metaxas, a Greek brandy,with his honey and nuts. Truly a dessert fit for the gods.
Tuesday, April 6, 2010
I am again victorious this year. My red Easter egg emerged the winner in the famous Easter egg war which is a tradition in every Greek home during the breaking of the Lenten fast. Some families have their egg war when returning from the Resurrection midnight mass. In our family, Easter Sunday is the time when we crack our eggs.
Family and friends gather around the Lenox bowl and select their egg to do battle with. We then challenge each other and one by one the eggs get cracked. The person left with the uncracked egg is the winner and saves his egg in a special place until next years's battle.Three years ago my best friend Debbie spent her first Greek Easter with us. She was the winner that year, and she still has her red egg in a Tupperware container in her fridge. Last year Stella's friend Christian was the winner. This year I had the winning egg. I hope it brings me better health. In my dotage I have become like my mother. As she grew older, she always looked forward to having the winning Easter egg or to getting the lucky coin hidden in the Basilopitta. She felt it was a good luck omen and so do I.


Hello BBQ Beat Podcast Fans! This page provides a simple listing of the podcast episodes I've published to date. Listen at your leisure, and please... share with folks you think might also be interested!
The BBQ Beat is a BBQ Podcast hosted by Kevin Sandridge out of Winter Haven, Florida. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking - this is the barbecue podcast for you.


Green Bird Farms in Manchester, Maryland produces several varieties of Raspberries, Aronia, Alpine Strawberries and Heirloom Tomatoes for wholesale accounts using natural, chemical-free methods.
The significance of buying local : Produce grown locally is so much fresher for your family and customers. The taste and nutritional profile are superior to produce that has traveled many miles and has lost freshness before it even hits the shelf. Raspberries have a very short shelf life, buying local ensures the best flavor and quality,
We also grow additional types of berry crops and seasonal produce for local farmer's markets! Visit us in 2015 at the Catonsville Farmer's Market every Sunday fro 10:30AM-1:30PM on Frederick Road.
We are a MDA GAP certified farm working towards our USDA GAP Harmonized Certification in 2016.
Content copyright . GREENBIRDFARM.NET. All rights reserved.


Looking for somewhere to take mum this Mother's Day?
We have compiled a list of some of the newest eats in Brisbane (our Tsonga HQ home town) and with time to spare so you can make a booking before you miss out!
Little Tree Bake & Brew House - Samford Village
This beautiful little cafe recently opened in the heart of Samford Village and has all the baked delights you can dream of! Little Tree are committed to sourcing and incorporating local & sustainable produce into their meals and have both vegan and gluten free options available.
Tuckshop Time (Wooloongabba)
if you would prefer to take your brunch experience to the next level, Tuckshop Time have recently opened and offer outdoor picnic packages that can include the whole family.
Greca - Fortitude Valley
Contemporary Greek Taverna
Perhaps Brunch isn't your thing? If you prefer an evening celebration the Howard Smith Wharf's newest addition Greca could be a great alternative to your traditional breakfast with Mum. Brisbane's buzzing over this precinct and it's easy to see why when you can enjoy an afternoon of cocktails and delicious food with 360 degree views of the Brisbane River.
If you want to make a real afternoon of it you can take a City Cat across the river and avoid the stress of finding somewhere to park!
(Image courtesy of Visit Brisbane)
High Tea - W Hotel Brisbane
If you really want to splash out on a traditional Mother's Day celebration the Empoirum Hotel in Southbank has one of the most lavish High Tea spreads you will find in Brisbane.
(Image courtesy of Emporium Hotel)


Best Jasmine Tea you may ever try.
This signature bestseller is perhaps the best jasmine tea you may ever try.
Made of spring harvested green tea, the tender tea buds are then fragranced with premium jasmine picked only in sunny days which contain the highest amount of aroma. The jasmine pedals floating in the tea are like snowflakes, a show of visual and sensory pleasure.
Contains: 10-Packed Whole Leaf Tea Sachets*
Ingredients: Green Tea, Jasmine Flower
Origin: Fujian, China
To Brew: 85°C, 45s for first brew, add 15s more with 90°C water
Made in Hong Kong 香港製造
*Plant Fiber Pyramid Tea Bags 植物纖維三角茶包


ر.ق 65.00 ر.ق 55.00
Corn idiyappam is an oil free and steam cooked food item. Since this dish belongs to a cuisine which is oil free, it makes a healthy breakfast with Nirapara corn idiyappam podi
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The American spirit was certainly alive recently on at a 300-year-old, cream-line dairy farm, where a farmer is working around the clock to bottle his own milk after his processor told him to dump it. Locals have been lining up to support him and his family farm non-stop!
When Ben Brown’s dairy processor told him they could no longer buy his milk, he got to work bottling it himself.
Brown’s Whoa Nellie Dairy farm has been providing high-quality, cream-line milk since the 1700s. He sells some of it at his on-site farm store, but a large portion of it used to be sold to a dairy processor who pasteurized and bottled it for local restaurants and markets.
When he realized he would have to dump hundreds of gallons of milk each week until his 70 milking cows dried up, he couldn’t fathom that idea. So he decided to do something about it!
Brown got to work pasteurizing the milk in small batches in his 30-gallon vat and then bottling it up.
The line to get milk was over 20-people deep for hours!
“I know their uncle, Larry Basinger, and we want to help the Brown family through this,” one customer said. “We’re going to buy 10 gallons. I have orders from our whole family.”
They sold out within hours and have sold out almost every day since. On days they don’t sell out, they donate their fresh, non-homogenized milk to local charities.
“I hate waste, and I don’t want to dump milk. People can use it, and I still have to pay my bills,” Brown said.
Brown and his wife Mary Beth purchased the farm four years ago from Ben’s parents. He admitted to a local newspaper that his family has “barely been scraping by” in recent years, and that at first, he was afraid the lock down would be the end of them.
“I don’t want us to go under. This farm has been in the Brown family since the 1700s,” he said.
Two weeks ago, the farm was able to purchase a second 45-gallon pasteurization vat, so Brown won’t have to stay up all night processing it anymore.


Multison is containing 10 essential vitamins plus calcium. Vitamins are essential substances that are needed in trace amounts for metabolism. Vitamins are naturally in foods and balanced diet provides needed vitamins. One or more vitamin deficiency disturbance in metabolism, resulting in various diseases such as failure to thrive, rickets, impaired vision, skin infections and anemia. In illness and recovery, pregnancy, lactation, growth period and any type of stress metabolism increases so at this time adequate intake of vitamins is more important and vitamins in a diet may not be enough. In such situation vitamin compounds will be effective in prevention of complication due a vitamin deficiency.


If you end up feeling exhausted and without the energy needed to get through daily, you need to try looking at exactly what you are eating. Excellent nutrition is so critical, and also the sound advice from this article below could be just what you need to get started.
Lots of people don't get enough protein in their diet regardless of how important it's to great health.Lean beef are great sources of protein. Pork and chicken are wonderful sources.
Eat 600 into 900mg of garlic per day for optimum health benefits.Garlic is a natural remedy for reducing your immunity and keep you healthy. It's likewise a natural anti-fungal and anti-bacterial that are beneficial to your organs. It's possible to get your everyday garlic or garlic extracts into your everyday meals.
Eating organic may be a good way of increasing the nutritional content of your diet. These pure untainted foods will be the ideal route to a natural diet. Have a preference and you'll understand.
Foods with trans fat should be avoided.Trans fat is a very unhealthy thing to eat; it raises your chance of suffering cardiovascular disease. Trans fats gets the total amount of HDL (good cholesterol) in your own body decrease and lower good cholesterol.
Most fast foods and junk foods have a great deal of salt. If you eat less salt each day, you will see foods with salt more. Unhealthy foods may begin to taste more succulent. You will find that you don't want to eat them as often.
Those who research nutrition have yet to be highly milled in their consumption of heavily-milled grains. Might it be wise to get this done while buying fiber tablets or wheat germ to compensate for the nourishment thrown off to be able to restore benefits that you can get from natural whole grain?
A single medium stalk of this green super food can provide you an afternoon's worth of vitamin K. Additionally, it has vitamin C levels which are around 2 days. These nutrients can allow you to build strong bones and it could decrease the dangers of receiving cancer. To enhance nourishment, steam.
Smoothies make a yummy and yummy to consume. Here's a simple method to pump up the nutrient content of your yummy smoothie much better for you. Add a dab of flax-seed butter or oil powder (which has antioxidants) to the smoothie.These ingredients may both give you the smoothie.
You can buy ginger as a capsule. Take one capsule an hour before you leave for your trip,000mg pill before you leave and repeat this about every three hours. Ginger can keep nausea and upset stomach usually associated with motion sickness. You could even try ginger tea and ginger candies.
Don't think that you can just take a bunch of relying solely on vitamin supplements to create your diet healthy. Supplements are just meant to replace food. It's best to keep your vitamin intake to one every day and concentrate on eating foods that provide you all of the nutrition you need if possible.
Another essential nutrient is a B vitamin importance is pantothenic acid. It is important in the metabolic process of creating energy. It is a necessity for producing important biological substances and enzyme activity in addition to the production of click here additional compounds that are essential. Meats and whole grains are good sources for pantothenic acid sources.
Iron is a significant for elderly ladies. The standard adult female ought to get 18mg of iron daily; however, however when pregnant, she should increase this into 27mg. The infant needs it to develop, and insufficient iron may result in anemia and pregnancy problems.
Raw vegetables are a excellent choice for you. They can decrease your hunger and make you feel full while providing valuable nutrients that your body reacts on. They are sometimes equally as simple to store away and prepare as most junk foods. They can even be less messy than processed junk food. Raw vegetables are sometimes a great link between get more info your everyday meals.
Make sure you eat meat on your plate at every meal. You need the protein in meat to build healthy muscles. Try for a minimum of 10 ounces per day.
Eat a wholesome snack before you go to the gym. You want something that you're able to digest this meal readily. Vegetables can also be a good get more info choice of food to eat before you work out. Don't eat foods since they don't digest immediately.
Stay away from soda when you are thirsty. Sugar in soda functions as food for bacteria to grow on teeth.
This makes your breads more nutritious without giving up the mild that they are. You'll also have the ability to produce bread healthier by making use of a good deal less sugar and taking half of it out while adding applesauce for shortening demanded with applesauce.
The exercise concentrates on the potency of your mind, commitment, and power of the mind. These 3 things are more about your mind rather than the potency of your bodily strength. It's necessary for you to live healthily and keep the mind active.
Restrict the glucose you provide your kids get daily.
In the United States, however many Americans lean toward red meats and poultry instead of seafood.Fish is tasty and fish are a minimal salt and fat alternative to red meat. You can even find considerable quantities of Omega-3 from fish. Make sure fish is a regular part of your diet plan.
Foods like whole-wheat pastas, oatmeal, brown rice, oatmeal, whole grain breads, and also peanuts will boost your "feel-good" serotonin levels without a crash. These also help you feel full for extended amounts of fiber. Eating junk food can give you feeling bad after. Stay away from junk food and eat in a healthy way; your own body will love it.
Show them your love with hugs and kisses rather than chocolate, rather than meals.
Gradually lower the amount of salt and sugar content in your meals. You'll get used to the change in flavor and start to think that bad foods as time passes. As a result gradually, you won't feel as deprived because it isn't a radical change.
When you select the appropriate foods, you may enjoy ample energy for you through each day easily. Use the suggestions you simply read to provide the health and vitality you crave.


One of the ports on the itinerary for my 11-night Mediterranean cruise on Holland America Line’s Oosterdam was Ceuta, Spain. I have to admit that I never heard of this city so I did spend a bit of time reading about it before we arrived. Located on the North Coast of Africa between the Mediterranean Sea and Atlantic Ocean, this tiny 7 square mile peninsula was captured by the Portuguese in 1415 and ceded to Spain in 1668. It shares its Western border with Morocco and has been a fortified strategic location since ancient times.
We arrived on a gorgeous and hot day and the tiny city sparkled. I met Antonia (Toni) from the local tourist board who told me she was chosen to help since she’s pretty much the only one that speaks English in her office 😊. She was excited to take part in our filming and had some tasty spots planned out. But first, we drove up the hillside to Monte Hacho, from where you could see views of Spain as well as Morocco. On a clearer day we could have seen the Straits of Gibraltar too!
We drove back into the old town and had a walk through the Central Market normally filled with stall after stall of interesting fish and seafood. But, it was Ramadan and since there are many Muslims in Ceuta, most of the stalls were closed. We did manage to find a few to taste and review, however, and the hospitality displayed was exceptional. However, the non-Muslims were still hungry and at Café La Perla devouring churros and tostadas. I tried both, as well as a thin grilled bread topped with a tomato paste spread.
Before our next eating destination, Tony wanted me to see one of the symbols of the modern side of Ceuta at the Parque Maritimo del Mediterraneo. This is a place with gardens, palm trees, swimming pools and is an oasis for people to come to relax. I was so tempted to dive in to the incredibly inviting looking swimming pool but, oh well, not enough time (and no bathing suit either).
From there it was tapas time, and Tony brought me to a very modern and exciting gastro bar called El Albedrio. Here, the different tapas are laid out on display so that one could easily point and choose. Tony and I shared a few specialties as well as a glass of local white wine. We walked down the street to Taberna La Trastienda, a much more traditional establishment with an outside seating area along with the small bar inside. The place was packed, but they made room for us to try one of their recommended fish specialties. As it was time to leave, the owner came by and I was able to thank him for his hospitality.
As we drove back to the ship passing the many interesting buildings and monuments of the old town mixed with the beautiful beaches and parks of the more modern side of the city, I couldn’t help but wonder why this is not more of a tourist destination.
I have been to the Andalucia region of Spain before but never to the historic city of Almeria. This is the next stop on the MS Oosterdam and where I have around 6 hours to find out why it’s becoming such a popular holiday destination.
After disembarking the ship, I meet with my guide for the day, Virginia Maria Chocarro Cervino (she tells me to call her Maria). She first wants me to experience a typical breakfast in Almeria and so we head into town and the Central Market area for some churros and chocolate at Bar Barea. If you don’t know what a churro is, it’s a fried doughy pastry type that here is served round and spiral-shaped. The idea is to dip it into the hot chocolate and eat it. It’s decadent and delicious and I could only have a bite or two before surrendering to my crew to finish. We then made our way into the central market full of interesting fish and seafood dishes. You can pick out a fish and the market person will filet, debone, slice or whatever you want them to do for no extra cost.
One of the most important sites in Almeria is the Alcazaba Fortress, built by the Caliph of Cordoba around 955 AD when the area was ruled by Muslims. Three walled areas make up the fortress. The first was for living quarters that is now gardens and pools. The 2nd was for the king’s residence and the 3rd was added by the Christians when the Catholics occupied the area. It was worth the big climb up for the magnificent views of all the city and the port below.
Maria then arranged for me to meet with Chef Jose Torrente of Restaurant Catedral where he has prepared an outdoor cooking demonstration. Located in the historic center at Catedral Square, it was quite something to be standing out on the beautiful patio with the cathedral’s tower looming over us as he made his special cold tomato soup called Salmorejo. Different than gazpacho, this soup is made with tomatoes, red pepper, garlic, bread, olive oil, vinegar, salt and ham with chopped egg for garnish. It’s creamy and cooling on a hot July day. He then prepared one of his favorite tapas with a local St. Peter fish fried in a thin pasty and served with a garlicky white sauce and tomato jam. We all got to have some as well as a thirst-quenching glass of white wine from the winery of Cristina Calvache.
We continue our eating journey with a walk through the narrow, twisty streets to La Mala Bar, a super busy, funky looking little place where Maria says the tapas are incredible. Owner Pablo Asensio is there to assure we get the best and we manage to squeeze ourselves in to get a nice cold beer while we wait for the dishes to come out. He keeps bringing dish after dish, from seafood to meat and finally a very special dish, a truffle omelette that is a larger plate than the normal tapas. This is a raciones, a plate you share and pay for in Spain, whereas tapas are generally free and are small plates served along with your drink.
From here Maria wanted me to see the Moorish influence in Almeria so we went to Aljaima Restaurant for some traditional Moroccan/Spanish food. While we started out with just a plate of pastries and teas, owner Mustafa Fazouli was kind enough to bring out their award winning couscous dish as well as some local red wine. What was meant to be a dessert stop turned into yet another feast (lucky me and crew!).
As if the day wasn’t complete enough, outside the restaurant was a 1966 convertible jaguar to take me back to the ship, dropping me at the dock in style!


Salame Brianza D.O.P
SALAME BRIANZA, HISTORY OF ITALIAN FOOD EXCELLENCE
Salame Brianza is one of the food excellencies of Lombardy and the Brianza territory such as to merit the prestigious recognition D.O.P. (Denominazione di Origine Protetta) attributed by the European Union to high quality food products able to enhance the characteristics of their geographical area of production.
These international recognitions are precious for Italian food heritage as they allow for our products to be protected from imitations and commercial attacks of competing countries.
Brianza, thanks to its particular climate, has transformed this territory into the cradle of Salame Brianza D.O.P. , one of the most flavoursome Italian salami.
It is a salami with a centuries-old tradition which is purely handmade in its initial phase, only then to move on to a more industrial phase able to maintain the quality of the product and to conserve the precious teachings of Brianza salami-makers of previous generations.
HISTORICAL RECORDS OF PORK MEAT PROCESSING
The first historical testimonies of pig breeding in Lombardy, from which the tradition of Salame Brianza D.O.P., has its origin, date back to ancient Greece and the Roman period. The Gallic populations then settled in the Brianza territory and developed and perfected the techniques of development and conservation of pork meats.
The production of real salami dates back to the Lombard era and was optimised by the monastic orders present in the Lombardy region which encouraged the processing and sale of pork-derived products.
The notoriety of Brianza salami also developed thanks to the appreciation deriving from inhabitants of the major cities of Lombardy who stayed during holiday periods amid the hills and lakes of Brianza.
El salam l’è el salam
“SALAMI IS SALAMI”
CHARACTERISTICS OF SALAME BRIANZA D.O.P.
Salame Brianza is produced exclusively from pork mixture to which salt, pepper in pieces or ground pepper and in some cases wine are added.
Based upon the size of the salami, the grinding of the mixture varies so as to obtain a finer grain for the smaller pieces and a slightly coarser grain for the larger sizes.
The Salame Brianza curing period can vary from between 3 to 15 weeks depending on the size. It is available in two formats:
– with maximum weight after curing of 300 g and grinding at 4-4, 5 mm (finely ground)
– with maximum weight after curing over 300 g and grinding at 7-8 mm (coarsely ground)
Salame Brianza D.O.P. has a compact consistency, cylindrical shape and ruby red colour paste. When tasted, the flavour is delicate and sweet but never sour.
Salame Brianza D.O.P. can be stored in the refrigerator wrapped in a cloth or in dark, cool and ventilated rooms.
Salami may form part of the usual diet with the classic sandwich, as an appetizer or as a main course. It goes very well with fresh or aged cheeses, with some fruits such as apples and pomegranates and it can be used in tasty recipes.


private dining | guest chef
Bring the restaurant experience into your own home and host a feast that your guests will never forget by booking Alex as a personal chef.
Whether you're celebrating a birthday or special occasion – or simply want to treat your friends to an unforgettable evening – Alex and his team will work closely with you to design a bespoke menu that reflects your tastes, fits your budget, and that makes the most of the finest local, seasonal produce.
If you're looking for private dining in Cambridgeshire, or even if you're based elsewhere in the UK, Alex and his network of suppliers will create a totally unique feast to fit your event's requirements.
"I loved the idea of having a private chef to come in and cook a meal for a special occasion: we’d eaten at Alex's first restaurant, The Hole in The Wall, several times and loved his food.
"We booked Alex to cook for six of us to celebrate a birthday, and the experience was everything I’d hoped for. The menu he created for us was delicious! I would certainly book Alex again, and would have no hesitation in recommending him to others."
BB | Private Dining Client
"Alex was our guest chef for one of our Saturday Night Bistro evenings earlier this year, and ensured a sold-out evening with close to 50 guests in the dining room. His refined menu using local venison and Japanese-inspired flavours was a great hit with our diners. We look forward to repeating the success with a summer guest visit."
Tine Roche | Cambridge Cookery School


I am Chef Malcolm Richardson, welcome to the official website and blog of The Common Chef Australia.
The site is a stock pot of various recipes simmering away, waiting to be served and consumed by fellow foodies and chef’s, Australia wide
The intense aroma’s and taste will help turn your mind on end and give you a whole new look and appreciation for the power of great food and the even better chef’s that cook it for you.
Follow our socials and subscribe to our newsletter to get the most up to date info on the when and where of Australia’s best food, and the who’s who of the chef’s we find. Our relentless search for our great chef’s takes us all over this amazing country, and along the way allows us to get into the kitchen with the common chef’s in the venues we love. The chef’s turn out to be anything than common and the plates they serve are a smack to the senses and an eye opener as well.
Follow our in-depth dive into food additives, preservatives and safety aspects of the food we eat. With a country with huge allergy issues with our children, and ever increasing costs and reductions in quality, we will open your eyes to what is going into your body.
Our product breakdowns will allow you to get more informed details of what your favourite foods are made of. If you have a product you would like us to look at, please send us an email to: email@example.com and we will put it on our list!
Finally our event and festival management team, who will take care of all your food events and festival needs, and our Food Policy team, will help you along your business journey and give you the tools to grow and develop your food industry business. Our experienced Food industry team can do everything from writing your new menu or dietary designs, to undertaking complete HACCP or Quality Control assessments and getting you ready for Audits, the team will steer you in the right direction.
So as you can see, The Common Chef is all about food and food business. If you are a hardcore foodie like us, there is sure to be something here for you!


Pre-order your Thanksgiving Pies and Turkey Dinners by clicking the link below.
IMPORTANT! All Thanksgiving Pies and Turkey Dinners must be ordered before Friday, November 17, 2023. Thanksgiving Pies, breakfast pastries, and Thanksgiving Turkey Dinner must be ordered in advance. We do not continue to take orders or make any changes to your orders after Friday 11/17/23.
* *Please order carefully - any cancellations result in a restocking fee equal to 5% of total purchase.
Thanksgiving Week 2023 Hours are as follows:
Monday 11/20/23, Tuesday 11/21/23, and Wednesday 11/22/23 :Thanksgiving Order pick up hours are from 9 a.m. - 5 p.m. Please order Thanksgiving Turkey Dinner for pick up only Monday - Wednesday only (11/20 - 11/22/23)
On Thursday, Thanksgiving Day, 11/23/23, Our hours are 9 am - 11 am only. PIE PICK UP ONLY! FATAPPLE'S Bakery is open for pie pick up- our restaurant (and our kitchen) are closed. Therefore, you are not able to pre-order Turkey Dinner, Cheese Puffs or Pumpkin Bread for Thanksgiving Day.
On Thanksgiving morning, Hours 9 a.m. - 11a.m. ONLY
Thank you and Happy Thanksgiving to all!


In this tutorial I'm going to show you how to mix rainbow colours using just one bowl, how to create a completely flat rainbow heart design on top of the cake and how to make perfectly neat rainbow striped frosting.
How to assemble a striped cake
Start by assembling your cake. Alternate cake layers and filling using any recipe you like. I'm using my Perfect Chocolate Cake and these are huge 10 inch cake layers. I'm filling and frosting the cake with my 4 Minute Buttercream. Cover the cake in a crumb coat, which is a thin layer of frosting to give the cake a neat shape and trap any crumbs. I like to pipe it on because it pulls off fewer crumbs but you can spread it straight on instead if you like.
The important thing here is to cover up the entire cake. This crumb coat doesn't have to be super smooth but you don't want there to be any exposed cake. Put the cake into the fridge for 30 minutes or the freezer for 15 minutes to set this crumb coat.
How to prepare rainbow colours for a striped cake
Now let's tint the colours for the rainbow design. You'll need a different piping bag for every colour that you use. The easiest and quickest way to do this is using just one bowl. Put some plain white buttercream into your bowl and add yellow first. I know we're not going in rainbow order but you'll see why in a second.
Mix your yellow buttercream and spoon it into a piping bag with no piping tip. I like to fold over the top of the piping bag as I'm spooning the buttercream in so it's doesn't get all over my hands when I'm piping later. Now mix orange in the same bowl, stirring to incorporate all of the leftover yellow frosting. This is much quicker than washing and drying the bowl first. Scoop up the orange buttercream and put that into another piping bag with no piping tip.
Now mix pink in the same bowl again, incorporating any leftover orange buttercream. Next do purple and then blue and finally green. The reason for doing it in this order is that each of the previous colours blends really nicely with the next colour so it won't dirty or muddy your colours. I'm making pastel colours but this works the same way for bright rainbow colours.
How to make a heart with Facelift Frosting
Make the rainbow heart design on the top of the cake before doing the stripes. You'll need an open star piping tip for this, for example a #32. To avoid using couplers or multiple piping tips, drop this tip into another piping bag. Then one by one you'll use the colours that you prepared inside this piping bag.
Take your cake out of the fridge or freezer when the crumb coat has set. The frosting should be very firm and that means you won't damage it during this process. Use a toothpick to draw a heart onto the top of the cake. Divide it into sections to match the number of colours you're using. I've made six rainbow colours so I'm dividing my heart into six equal sections. The sections will guide you as you pipe.
Starting at the top of the heart, pipe rosettes to fill in that first section. Try to space them evenly apart. Pipe right up to the edges of the section outline so that the shape is really clear.
When you finish with the first colour, pull it out of the piping bag. Put the next piping bag in and squeeze a little bit of buttercream out into a bowl. This gets rid of the very last bit of the previous colours. When you see the next colour coming out, it's ready to use!
Now pipe onto the next section of the cake. Take the orange out, put the yellow in and squeeze a little bit of buttercream out until you see the yellow coming through. Repeat this process to complete the heart.
Of course, if you have lots of different piping tips you want to use that's fine. You could use couplers in the original piping bags but this is an easy way to do this using minimal tools.
Next, put the cake in the freezer for 15 minutes. The reason for this is to set the heart design you've just piped. You need the rosettes to hold their shape for the next step. Take the cake out of the freezer and pipe buttercream to cover the top of the cake. Piping it is ideal so that you don't damage those piped colourful details.
Spread the frosting very gently and then put this cake back into the freezer for 20 minutes. I know there's a lot of back and forth at this point but the result really is worth it!
When you take the cake out of the freezer, all of that frosting will have set. Now you need to take off the top layer of frosting to reveal the design underneath. Pour some boiling water into a cake pan that is as big as your metal cake comb. Dip your cake comb in to heat it and then dry it off. Scrape over the top of the cake to take off the top layers. I call this Facelift Frosting because you're giving the frosting a facelift!
You'll need to scrape several times to take off all of the excess buttercream but this frosting won't be wasted. You can save it for your stripes or freeze it in a ziplock bag for another project later. For now, scrape the excess off your cake comb into a bowl.
Keep dipping your metal cake comb into the hot water to keep it hot, which will make it the easiest to take off these layers of buttercream from the top of the cake. Once your entire design has been revealed, scrape around the sides of the cake to flatten any frosting sticking out. Use your offset spatula to push sideways to tidy up the top edge of the cake so it's sharp and smooth.
How to make a multi-coloured striped cake with buttercream frosting
Now it's time to make the rainbow stripes. You'll need a striped cake comb and these come in lots of different shapes and sizes. When you choose one, keep in mind that the smaller the grooves are, the trickier the comb is to use.
Push your cake comb into the side of the cake to indent the stripe grooves as a guideline. Do this periodically so that you have lots of guidelines all around the cake.
Choose the order that you want to pipe your colours. Pipe only the colours that go into the areas where you don't see any markings on the cake. I'm skipping pink at the very bottom because there is a marked groove there. Instead, I'm starting with the next colour, which is orange. Use the guidelines to pipe a straight band all the way around the cake.
Let's go back to the beginning when you cut your piping bags for these rainbow colours of buttercream. It's a good idea to refer to your striped cake comb to see how wide the grooves are and then cut the piping bags so that they match that size. That way you only have to go once around the cake to fill in the entire width of the stripe.
Skip the next colour, which is yellow for me, and then pipe the next colour, which is green. Continue to pipe only where there are gaps in the grooves marked on the cake. Don't worry if your buttercream sticks up above the top edge of the cake because that will make a nice sharp edge later.
Now take your striped cake comb and scrape around the cake. Push the base down on the cake board so it's lined up straight. Use your left hand to spin the turntable so that you're not really moving the striped cake comb. Spin the turntable all the way around as far as you can to get a really nice sweep around the cake. Your stripes should already have quite nice definition. It's going to take several scrapes and touch-ups though!
After one or two scrapes, check that each colour fills in the entire stripe groove from the cake comb. If there are any edges that aren't straight, those indents need to be filled. Use the piping bag of that colour to pipe over it. Scrape again after your touch-ups to smooth the piping. Don't worry about these stripes being perfectly neat on the surface because you're going to scrape a little bit off them later. However, you do want the top and bottom edge of each stripe to be perfectly straight. If there are gaps, other colours will fill them and you'll have random dots of different colours within the stripes.
When you're happy with these stripes, put the cake in the freezer for 15 minutes. Set a timer because if you leave it in longer, it will be difficult to do the next step.
How to fill in the gaps in the striped frosting
When you take the cake out of the freezer, pipe on the missing stripes. Then scrape off the excess, which will look really messy at first. Be patient and trust the process because this is going to be beautiful in the end! With the first few scrapes you'll smudge all of this excess frosting all over the cake. You'll cover up the first stripes that you made but that's the reason for chilling this cake before piping in the second round of colours. Now those first colours you piped are cold and firm and they won't lose their shape. Even as you scrape off the excess of the second round of colours, you won't damage the stripes underneath.
Keep scraping, taking off all of that excess. Your stripes are going to get more and more defined with each scrape. If the frosting starts to chill against the cold cake you might notice air bubbles in the frosting near the end. A quick hack is to heat your metal cake comb, which makes it glide very smoothly over the frosting, melting the very outer layer of frosting. This will fill in any air pockets and leave perfectly smooth frosting.
I don't recommend tidying up the top edge yet because you will spread that colour over on top of your heart design. Instead, put the cake back into the freezer for 15 minutes to set the frosting.Then use a sharp knife to cut off that frosting that's sticking up around the top edge. You'll leave a perfectly even edge underneath. You'll get the best result if your knife is hot so dip it into hot water in between cuts. You can use a glass or the pan from earlier, with new hot water course because the old water will have cooled down.
Now you have perfectly neat rainbow stripes around the sides of the cake and a sharp top edge. The rainbow heart design looks like it's been painted or printed onto the cake because it's totally flat, which is really unusual for designs done with buttercream.


A lot of glare. I think that happens when the paint is dry and has less oil or medium mixed in. The warm red sauce was a lot of fun to paint. I'm hungry for some pasta now.
Garlic and Chives
oil on masonite
If you are going to paint the ingredients for a good spaghetti sauce you have got to have Frank Sinatra or Dean Martin music playing in the background. It adds to the flavor of the painting.
It must be spring, even the garlic that was sitting in the refrigerator has started sending up green shoots. The chives were cut from my wife's herb garden. The first harvest of the season.


When you think of the Mediterranean these days, the region’s azure waters, rich history, and lively cultures may not come to mind. Instead, you may first think of the Mediterranean diet. This heart- and brain-healthy diet includes olive oil, fruits, vegetables, nuts and fish; occasional red meat; and a moderate amount of cheese and wine. Most doctors and nutrition experts I interview for the Harvard Health Letter tell me that the evidence points to a Mediterranean diet as the very best for our health. But there’s another diet that appears to be equally good: a vegetarian diet.
A study published this week in JAMA Internal Medicine found that people who ate a vegetarian diet were 12% less likely to have died over the course of the five-year study than nonvegetarians. The researchers, from Loma Linda University in California, noted that the benefits of a vegetarian diet were especially good for men, who had a significant reduction in heart disease. Keep in mind that the study couldn’t prove that a vegetarian diet caused good health—it’s possible that it was something else that vegetarians did and nonvegetarians didn’t do that made the difference.


cupcakes dinners seem to be a regular thing in our house lately. i just can't resist. they're so stinkin' cute and the options for ingredients are endless. if you're really eager to try some yourself, i highly recommend checking out Emily Bites for some genius recipes! this chick has the most creative dinners mashed into cupcake form. just awesome. i am officially obsessed.
anyone who knows me is fully aware of how much i adore spicy things. if we're being completely honest, i actually tote around a bottle of Texas Pete in my lunch bag when i head to work. guys, you never know when you may need to toss some of that heavenly sauce on top of something. i load it on chips... on eggs... on spaghetti... the list goes on and on.
this spicy buffalo chicken "cupcake" is superb. it's gooey with layers of cheese. it's got that zing from the buffalo sauce. plus the crispiness from the wonton wrappers. if you haven't gotten familiar with a wonton wrapper, i strongly suggest keeping a package in your fridge at ALL times. you won't be sorry.
these would be great at your next football party, cookout, book club meeting.. you name it. just be careful and don't go too hot with the buffalo sauce. i had a moron moment and bought the "red hot" buffalo sauce and had my husband in tears after he ate the first one of these. oops.
(recipe adapted from Emily Bites)
2 cups cooked boneless, skinless chicken breast, chopped up into small pieces (to make it even easier, you could buy a rotisserie chicken!)
4 Laughing Cow Blue Cheese wedges, chopped into small bits
3 T Buffalo wing sauce (I use Frank's Red Hot Buffalo sauce in "Classic Buffalo")
16 wonton wrappers (typically found in the produce section)
1/2 shredded cheddar cheese
1/2 pepper jack cheese
The How To:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar and jack cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin
There's a few more dinner cupcakes on the horizon. One for the next post and who knows when else. Maybe one I can add Texas Pete to?!?
Anybody have some awesome Buffalo Chicken recipes I should try? Love to hear from ya!
love.love.love & happy baking!


- MULTIVAC UPDATE
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The reduction of the consumption of packaging and the use of recyclable materials in the production of packaging are currently at the top of the agenda in the packaging industry and among consumers. In the near future, the demand for recyclable packaging in particular will increase significantly. With MULTIVAC…
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鱼，一直是波兰家族企业Gadus的业务中心。在 Gadus公司， 鱼采用可持续的方式捕捞后，将进行新鲜加工、可靠包装。Gadus公司采用了4台莫迪维克包装设备，高效地包装鱼类产品，并显著拓展了产品系列。
With its new product design, its consumer-friendly packaging and its new pack sizes,
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在 Radeberger Fleisch - und Wurstwaren Korch GmbH 公司，仅需一条 MULTIVAC 自动化包装生产线即可完成 20 多种香肠的包装，最终包装成品（不同包装形式和产品组合）达 26 种。
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Thermoforming packaging machine R 105 MultiFresh™
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Day Trip 10/12/19 Vermont Country Store
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The Vermont Country Store invites you to step back in time and enjoy a leisurely stroll down memory lane. Wander their aisles, stocked to the rafters with penny candy, Vermont maple syrup, award-winning Vermont Cheeses and so much more! Plus, you’ll get to also enjoy the spectacular fall foliage and a delicious lunch at the New England House Restaurant (included with fee)!
Luncheon at the New England House Restaurant including beverage, fresh baked bread, Caesar salad, seasonal fruit cobbler and your choice of entrée: Maple apple sage pork loin, herb-crusted white fish, or chicken breast with broccoli, and cheddar-onion-cider sauce.
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Thai Food Thursday
February 26, 2009
Today I went to the new “Thai House” resturant for lunch with some friends. I had never had Thai food before so I didn’t know what to expect. It was a very nice little resturant and the food was good and looked nice when they brought it to the table. The food was also spicy. 🙂 I am such a wimp when it comes to spicy food, but I enjoyed what I ate and had a good time.
Entry Filed under: Uncategorized


Company type: Food and drinks
Wanis International Foods is one of the UK’s leading distributors of World Food & Drink. Headquartered in a 120,000 sq. ft. state-of-the-art depot in Waltham Forest, east London, it sells over 8000 different products from all of the world including Africa, the Caribbean, South America, Asia and the Far East. Wanis' customers include all the UK’s major supermarkets, wholesalers and independent retailers of all shapes and sizes. It serves a variety of customers across the foodservice sector from small ethnic restaurants and caterers, to much larger organisations. And it's not just importing anymore, Wanis now export to over 23 countries around the world.
In 2014 Wanis reached a milestone; its 50th anniversary. Over this time Wanis has grown from a small retail operation into a leading World Food and Drinks distributor. What hasn’t changed however is its passion for good food and its commitment to customer service. And Wanis is still a family business (albeit a much bigger family).
Golden Business Park
T: 020 8988 1100


Knights Table Arundel - Our History
Knight’s Table is all about Great food served amidst a true medieval set-up. We are one of the most popular steakhouse restaurants located in Arundel, also serving guests with authentic Carvery meals. Our mouth-watering menus are packed with meats of a wide variety, paired with an endless choice of juices and side dishes.
Celebrate at the Knights Table restaurant in Arundel with friends and family and cherish the original essence of fine dining in true British style. We will give you a cosy corner to rejoice over food that is made with the goodness of naturally raised ingredients.
The Knights Table is a Steak House & Sunday Carvery Restaurant
set in the stunning Medieval town of Arundel.
Wednesday to Friday 5pm to 10pm
Saturday 12pm to 10pm
Sunday 12pm to 6pm
We pride ourselves on having a locally sourced authentic menu with 80% of our ingredients sourced from within a 20-mile radius of Arundel. *Little Lords and Little Ladies eat free with every adult main course ordered*
BOOK A TABLE
Check availability and make a booking.
We take great satisfaction in our Traditional Sunday Roast Dinner with a choice of Roasted Meats all served up with Roast Potatoes, Yorkshire Pudding, Stuffing, Gravy and a selection of Seasonal Vegetables.


At 1771 Events Place has a new concept in events execution.To maintain that level we provide highly-exclusive concepts and designs, further to exquisite and flawless service.
For over 25 years, the 1771 Group has brought innovative, high quality dining experiences to Metro Manila, delighting families, friends, and foodies alike with the Chateau 1771’s No Borders Cuisine, Sentro 1771’s modern Filipino flavors, and the bright, adventurous spirit of Café 1771.
We offer our clients a service beyond their expectation. Our team is highly trained to serve and cater to your guests requirements.
1771 Events Place dimensions:


Before boarding your rocket to Mars, remember to pack these items to get the most out of your trip.
Mars Food Packet
You will need a couple of days before you leave home to pack enough food to survive for your two-week stay. To ensure your space food is ready and well-prepared, you will need to make the Mars food capsule.
To create a Mars food capsule, cut a piece of tin foil to fit inside the outer lining of the plastic bag you will use to pack the food. Then use the cut-out to secure the food. If you have any left over food in your bag, you can cut it into cubes for use as the main food source.
The Mars food package can be stored in the fridge for up to two weeks.
The food you pack will have to get cold enough to survive. So make sure you have some mushroom sticks on hand to keep your lunch warm during your journey.


Thick poha (jad pohe) – 2 bowls
Thick coconut milk – 2 bowls
Jaggery – 1 bowl
Tamarind pulp – 3 tb-spoon
Green chilies – 5-6, finely chopped
Chopped coriander leaves
Cumin seeds – 1 t-spoon
Asafetida – 1/4th t-spoon
Oil – 1 tb-spoon
1. Mix coconut milk, tamarind pulp, jaggery and salt together. Taste the mixture, if required adjust jaggery, tamarind according to your taste. It has to be sweet and sour to taste.
2. Heat oil in a pan. Add cumin seeds, asafetida and green chilies. Let them splutter and add the tadaka in our prepared mixture.
3. While serving ‘pohe’, take pohe in a bowl, add out coconut-jaggery mixture as required. Sprinkle chopped coriander leaves and serve.
Coconut milk has to be thick. Even while extracting the pulp from tamarind, don’t use too much water. Add green chili sparingly, because together with Pohe, it's going to reduce the hotness.


Abstinence from Meat
Ash Wednesday and Good Friday are days of fasting and abstinence from meat. In addition, every Friday in Lent is a day of abstinence from meat.
Abstinence from the meat from any warm-blooded animal is observed by all Catholics 14 years old or older. There is no upper age limit to the obligation to abstain from meat on Ash Wednesday, Good Friday, and the Fridays of Lent. This obligation prohibits the eating of meat, but does not prohibit the eating of eggs, milk products, and condiments of any kind, even if made with animal fat.
Fasting means limiting oneself to one full meal on Ash Wednesday and Good Friday. Catholics who have reached the age of 18 are obligated to fast on these two days until they have reached their 60th birthday. Two additional smaller meals are permitted if necessary to maintain strength. The two smaller meals together may not equal one full meal. Moreover, eating solid foods between meals on Ash Wednesday and Good Friday is not permitted.


Join the Treevolution this spring and plant your own fruit trees! It doesn’t get any better than growing your own food right in your back yard. Fruit trees are easy to grow and stay a manageable size in your yard. At SGN Trees, we work with some of the best nurseries in the country who grow northern hardy root stock for orchards. We have selected some fruit trees from a few growers who we purchase our starter stock from. The fruit trees we will have this season are arriving in the coming weeks. We are taking pre-orders now and will arrange a pick up date with you in mid to late April once the trees have all arrived. Here is a link to details about the varieties we will have this spring to choose from: SGN Trees Fruit Tree Varieties 2022
CURRENT AVAILABILITY as of 4-5-22:
- 1 D’Anjou Pear #7
- 5 Gala Apple #7
- 5 Golden Delicious Apple #7
- 5 Honeycrisp Apple #7
- 20 Honeycrisp Apple Bareroot
- 5 Montmorency Cherry #7
- 10 North Star Cherry Bareroot
- 5 Red Haven Peach #7
- 10 Red Haven Peach Bareroot
- 10 State Fair APple bareroot
- 20 Winecrisp Apple Bareroot
Please call the office 815-448-2097 or email firstname.lastname@example.org to place your pre-orders. The fruit tree supply was limited this year due to high demand, so order soon for best availability. The varieties listed as bare root should be planted the same day as picked up. The roots will need to be kept moist until planting. We recommend bringing a large garbage bag or plastic to wrap the roots up during transit so they stay hydrated. The #5 & #7 sizes are in containers so the handling & timeliness of planting isn’t quite as time sensitive. All of the trees, whether bare root or container, will be approximately 5-7′ tall with a well developed canopy on top. These are professional grade trees from some of the best growers around!
Pies – tarts – jams – jellies – lunch – backyard snacks … you name it! Plant your own fruit trees this spring and experience the joy of growing your own future!


Free breakfast available in the restaurant area from 8 am to 10 am.
Lunches available in restaurant area from 12 pm to 2.00 pm.
Collective dinner in restaurant area at 7,30 pm.
Lunches and dinners are not included. You can eat with the other guests for 6,5 $ by meal (we offer collective dinners around a long table like buffet/cantina where each guest can take/choose what he wants). Or you can enjoy one of the many restaurants near the camp.
Replacement 20 liters drinking water = $ 2


Based off the Iconic American cartoon (well kind of), the Scooby Snack Shot is a perfect blend of both tropical fruity and creamy! With a combination of fruity liqueur, coconut rum, and pineapple juice, this florescent green concoction is sure to be a treat!
We took a classic shot recipe and Jell-O-fied it so now you can pre make this delicious shot for parties, tailgates, beach trips and more. Find our original Scooby Snack Shot recipe here.
SCOOBY SNACK JELL-O SHOT RECIPE
What is in a Scooby Snack Shot?
The Scooby Snack Shot contains just 5 ingredients: Malibu Coconut Rum, Crème De Banana, Melon Liqueur, Pineapple Juice, and Whipped Cream.
What does a Scooby Snack taste like?
A Scooby Snack Shot might be one of the best-balanced shots you can prepare, flavor wise it’s sweet from the combination of liqueurs and Malibu rum in fact the pineapple juice may help to make this drink not overly sweet, but it’s the whipped crème addition that makes this shot creamy and smooth.
Sweet, Tropical, Creamy
Occasion: All Occasion
Preparation Time: 15 mins
Glassware: 2-3oz portion cups
Tools: None Needed
Boil 3 cups of HOT water.
Empty both Jell-O packages into a large bowl.
Once at a boil transfer your hot water into your bowl with the Jell-O powder.
Stir until powder is complete dissolved.
Add both your alcohols and pineapple juice.
Fill your shot cups with this mixture.
Lid each shot and place in the refrigerator to chill for 2-3 hr.
When ready to serve remove the lid and top with your whipped cream.
SCOOBY SNACK JELL-O SHOT
- 1 package Watermelon Jell-O
- 1 package Pina Colada Jell-O
- 3 cups Hot Water
- 1 cup Bacardi Rum
- 1/4 cup Crème De Banana
- 3/4 cup Pineapple Juice
- Whipped Cream
- Boil 3 cups of HOT water.
- Empty both Jell-O packages into a large bowl.
- Once at a boil transfer your hot water into your bowl with the Jell-O powder.
- Stir until powder is complete dissolved.
- Add your alcohols and pineapple juice.
- Stir thoroughly.
- Fill your shot cups with this mixture.
- Lid each shot and place in the refrigerator to chill for 2-3 hr.
- When ready to serve remove the lid and top with your whipped cream.


Back when I used to live closer to campus, we had another straight roommate live with us, if you guys can remember. His name was Steve, and every once in a while he would concoct a delicious red sauce from scratch, and ever since I’ve wanted to try making it myself. This isn’t the recipe that he followed especially since there’s meat in this one, but I found a recipe online and tweaked it a bit and I’m incredibly happy with the results.
So here’s what you need: 1 tbsp of olive oil, 1/2 a yellow onion, 1 red pepper, 1 package of sliced baby bella mushrooms, 3-4 cloves of garlic, 1/2 tsp of salt, 1/2 tsp of dried basil, 1/2 teaspoon of dried oregano, 1/2 tsp of ground black pepper (I usually have it freshly ground), 2 28oz cans of whole peeled tomatoes, 2 8oz cans of Conchita tomato sauce (Conchita is amazing), 4 tsp of tomato paste, 1/2 tsp of sugar, and two packs of hot/mild/italian sausage (I did hot for this recipe and it was amazing).
First thing you want to do is brown your sausage. This should be relatively easy and quick and once you’re done drain away the grease and set the sausage aside, you won’t need it for a while.
Next go ahead and chop up your onion and red pepper and mince your garlic. For this particular recipe I chose 4 large cloves because I adore garlic, but anywhere from 3-4 should be fine. Also, open your package of mushrooms and make sure to run them under water a few times to rinse off any grime that may be on them.
Once everything is chopped up, warm the olive oil til fragrant in a pot/Dutch oven (I used a Dutch oven for this recipe because the heat remains constant throughout better than a metal pot, so be conscientious of the temperature). Once you can smell the olive oil, add the garlic for about a minute, giving it a quick stir, then add the onions, red peppers, and mushrooms to the mix. Stir to make sure all are evenly coated in the oil (add more if you need to) and then start adding the salt, pepper, basil, and oregano. I tend to be a bit liberal with spices, so don’t fret if you add more than you should. Stir again to make sure everything is combined throughout and cook until the vegetables are soft (about 5-7 minutes on medium-high heat).
While the vegetables are cooking, open up both cans of whole peeled tomatoes and pour them into a separate bowl keeping the juice (careful, they may splash). With a large spoon or something similar, crush the tomatoes into smaller pieces, about the size of a quarter each or however large you would like your tomato chunks to be in your sauce.
Once the vegetables are done cooking, pour in the crushed tomatoes along with the two cans of tomato sauce, 1 cup of water, the tomato paste, and the sugar. Stir well and bring to a simmer over medium-high heat. Once the simmer is attained, decrease the heat and continue simmering for about 20 minutes, stirring often with a heavy wooden spoon.
After 20 minutes of simmering, carefully add the sausage into the sauce and increase the temperature to medium-high in order to attain the simmer again. Make sure to stir thoroughly. Reduce the heat and continue to simmer for another 20 minutes stirring with the same wooden spoon. Here would be a good time to adjust the spice according to taste.
Before the last 20 minutes are up, make sure to boil some pasta you wish to eat with your sauce (for this recipe I chose penne pasta). Once the 20 minutes are up, turn off the burner and your sauce should be ready to serve! This serves 4-6 people. Enjoy!