Homemade Cinnamon Toast Crunch
5 Best ‘Bad for You’ Cereals Sometimes you simply want to feel nostalgic over a bowl of sugary cereal. Cinnabon cereal is calorically superior to actual Cinnabons — which may pack 19 grams of fat and 26 grams of sugar — however that is faint reward. Although this cereal accommodates simply 120 calories, 2 grams of fat and 12 grams of sugar, hydrogenated oils, food dyes and BHT make this a meal that must be consumed sparingly, if ever. The second ingredient in Cocoa Puffs is sugar, making up forty% of the calorie content material.
The solely constructive notice about this cereal (named after a candy bar and an ice cream!) is that it is made with 100% whole grains. Thirty-three % of its energy come from sugar, and the remaining two-thirds are carbohydrates. There’s just one gram of each fiber and protein, two essential elements that encourage satiety. Opting for Hershey’s for breakfast will have your starvation hormones running wild.
Do-it-yourself Cinnamon Toast Crunch
The cinnamon adds taste on to the dough. The butter creates a flaky bite, the vanilla provides flavor, and the sugar sweetens all of it up. Start by mixing collectively the cinnamon and sugar. Many of you are home along with your kids and they are bored. I don’t personally have children, but I have my little sister, Asher, visiting me often…and she or he is bored. Cinnamon Toast Crunch…although she’s by no means had the boxed kind.
in Honey Almond Flax is sort of high in fiber and protein , plus the cereal is chock-stuffed with wholesome omega-three fatty acids. It’s candy, however it’s sweetened with honey, which is a greater option than sugar. Total is basic and versatile, and that’s not even one of the best issues about it.
Let’s Be Associates Get Exclusive Recipes, Ideas And More!
The result is chunky granola with a perfect crisp. 1 cup of this sweet, hearty, addicting crunchiness has got simply a hundred ninety energy, 8g of healthy fat, 4g of filling fiber, and 5g of protein, with none of the added sugar. Cinnamon Toast Crunch, though tasty, isn’t worth eating. It lacks nutritional worth and has an abundance of toxic ingredients. If you’re looking for a brand new breakfast cereal, select one that’s low in sugar, excessive in fiber, and certified organic to avoid GMOs. Cinnamon Toast Crunch has a few of the highest sugar content among cereals on the market.
The branded model of cinnamon toast crunch cereals that you find on the supermarket shelves is vegan. The list of components includes wheat flour, rice flour, sugar, cinnamon, salt, and different additives and preservatives. This cinnamon toast crunch cereal is straightforward. As I talked about, if you can roll out pie dough, you can also make cinnamon toast crunch. It’s a quite simple mixture of entire wheat flour, all-purpose flour, cinnamon, butter, vanilla, and a contact of sugar too. All of which yow will discover in your pantry and fridge.
Each box is filled with a sugary low-cal cereal that accommodates nearly three grams of fiber and protein, and 200 milligrams of sodium. Go for the old-faculty plain variety as an alternative—particularly if you have children. You’d be higher off ingesting a glass of chocolate milk than pouring a bowl of Count Chocula. Thirty-six % of this cereal’s calorie content material derives from sugar, and the opposite 42% comes from corn meal and marshmallows. Twenty-eight p.c of Franken Berry’s calories derive from sugar, compared to the 60% contributed by the worst contender on this listing.
If it weren’t for the one gram of saturated fat, 72 grams of carbs and the BHT content, Kellogg’s Low Fat Granola with Raisins might have ranked better on this list. One cup has 6 grams of filling fiber and seven.5 grams of satiating protein. It’s also made with whole oats, complete-grain wheat, raisins and almonds. With simply 28 p.c of their calories coming from sugar, these tiny squares contribute more than just an insulin kick. In truth, they’re made from complete grain wheat and rice flour and dish up 13 nutritional vitamins and minerals. However, one cup also incorporates 170 energy, 4 grams of fats and the preservative BHT, so restrict yourself to at least one serving.


If I had a hundred yen for every time someone asked me if I liked 納豆 (natto), I’d have enough money to bribe my way out of ever eating it again.
What’s natto? Fermented soybeans in all their sticky glory. Which doesn’t sound too bad, right? I thought so too.
I love Japanese food beyond sushi and ramen. I ate もつ鍋 (motsunabe), essentially stewed organs, for every second meal I was in Fukuoka. When I have friends visiting, I take them out to eat raw horse (馬刺し: basashi) and raw chicken (地頭鶏たたき: jitokkotori tataki), half because I want to give them a unique experience and half because I want to eat it.
Granted, I haven’t tried pufferfish (河豚: fugu) because it’s expensive, or whale, because… well, they’re whales and I can’t.
But natto. It’s something else. It’s healthy and cheap and part of almost every local household as far as I can tell but. No.


Bacon-Cheddar Onion Dip
Prep Time: 10 min. | Total Time: 45 min.
Makes: 24 servings, 2 Tbsp. each
What You Need
1-1/4 cups MIRACLE WHIP Dressing
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 onion, chopped
6 slices cooked OSCAR MAYER Bacon, crumbled
2 plum tomatoes, seeded, chopped
HEAT oven to 350ºF.
COMBINE all ingredients except tomatoes.
SPREAD onto bottom of 9-inch pie plate.
BAKE 35 min. or until golden brown and bubbly. Top with tomatoes
Prepare using KRAFT Shredded Swiss Cheese.
Serve with crackers and/or cut-up fresh vegetables.
B is for Boney
In celebration of Halloween, 26 days of Spooktacular Letterforms!
muji spice book
Traveling with your spice rack is not ideal. This is why Japanese company, Muji, has made a book of spices to make flavoring your food while away from home a little bit easier.
This book from Muji is full of pages that are made of spiced paper, which dissolve from the heat and moisture of cooking. Now that kick of white pepper or red chili is just a tear away. And, since it is compact and perfectly portable, the Muji spice book is ideal for when you’re traveling!


In the 1500s, arancini were popular in Italy. However, their origins are still a mystery. Are they related to the Spanish eggroll? Did they originate in China? No one knows for sure, but they are delicious any way you eat them!
The Fascinating History of the Arancini
The Arancini have a fascinating history that is still unknown to many. They date back to the 1500s, but their origins are still a mystery. It is believed that they may have originated from the city of Urbino in Central Italy. During the 1500s, arancini were primarily eaten as part of a meal that included other dishes such as stuffed peppers andLasagna.
Today, the Arancini remains a popular dish in Italy. Many variations on the Traditional Recipe for Arancini exist, some of which are more popular than others. Some of the more popular variations include using fish or seafood as the filling, adding different types of spices, and deep-frying them instead of baking them.
The Origins of the Arancini
The origins of the Arancini are a mystery. There is some dispute over where they originated, but it is clear that they have been popular in Italy for centuries. There are many different theories as to their origins, but the most likely explanation is that they were first made in Italy. There are references to them dating back to the 1500s, and they are still popular today.
The Traditional Recipe for Arancini
When it comes to the traditional recipe for arancini, there are many variations available. However, the essence of the dish remains the same – it is a mixture of rice, Italian pasta sauce, and olive oil. The most basic version of this recipe calls for just rice and pasta sauce, but some variations add in seafood, vegetables, or spices.
The origins of the arancini are a mystery, but it is likely that they date back to the 1500s. However, their true history may never be known for certain. Regardless of their origins, the Arancini today continue to be a popular dish throughout Italy. They are perfect as an appetizer or main course and can be enjoyed by anyone.
The Arancini Today
Arancini are a popular snack in Italy. There are many variations of the traditional recipe for arancini. They date back to the 1500s, and their origins are still a mystery. Today, arancini are typically deep-fried balls of rice that are coated in bread crumbs and Parmesan cheese and then fried. They can be served as an appetizer, main course, or street food.
Variations on the Traditional Recipe for Arancini
There are many variations of the traditional recipe for arancini, so everyone can enjoy a delicious dish. Some variations use different types of rice, while others add different ingredients. There are even variations that use breadcrumbs instead of rice! Whether you’re a fan of classic arancini filled with rice and ground beef, or something more exotic like lamb arancini with tzatziki sauce, there’s a variation for you. Learn how to make the traditional recipe for arancini, or try one of the many variations on it!
The Arancini are a delicious, popular Italian dish that date back centuries. They are deep-fried balls of rice that are typically savory, but there are many variations on the traditional recipe. Whether you’re in the mood for something hearty and filling, or you want something sweet and savory, the Arancini are a great choice.


Hojicha is a tea made from bancha tea leaves that is very popular for its taste, distinctive color, and low caffeine content. Bancha is a name that refers to leaves from the second Sencha harvest. Hojicha, however, is unique in that, during the harvest, the branches and twigs of the plant are picked and mixed in along with the leaves. The entire batch is then pan-roasted to produce Hojicha (in contrast to Kukicha, which is steamed). The roasting removes most of the caffeine, and gives the tea a pleasant smoky flavor, in addition to a deep russet hue. A favorite among children and the elderly!


Within a dynamic open kitchen setting, Pasquinel Bistrot mixes local ingredients with European influences for an exciting and interactive dining experience. The main restaurant is complemented with an elegant private dining room and a beautiful outdoor terrace for casual meals overlooking the hotel’s finely landscaped gardens and patios.
- Daily: 7:00 a.m. to 11:00 p.m.
- Casual - Chic
- Going through the main Lobby in Patio Verde
Executive Sous Chef
Chef Jonathan Alvarado has contributed to the exciting culinary journeys offered at Azul Talavera Hotel. Born in Orizaba, Veracruz his culinary career began at the Letty Gordon Gastronomic Institute in Mexico City, at his young age he perfected his craft at luxury hotels across Mexico, he also honored his skills at the reowned restaurante Pujol under the direction of Enrique Olvera, there he learned the techniques and secrets of Mexican cuisine.
Chef Jonathan’s culinary experience is reflected throughout the hotel, in restaurants and in banquet spaces. The secret behind his creative culinary talent is due to the respect and knowledge he has of local products and ingredients. Puebla, one of the gastronomic capitals of Mexico, has a great and unique range of ingredients that provide Chef Jonathan with a number of new ideas that fuel his creativity, allowing him to delight diners in any of our bars and restaurants.


This is going to be our last month of business at Giambotta Pizza Co..
Sometimes it was difficult, but we are grateful and proud of our years here. As we look for our new home, I want to thank everyone for everything here. We’ll miss everyone who got us, drank wine with us, ate with us and became our friends and family.
We’ll remain open for the remainder of the month, Wednesday through Sunday as usual. Our last day of business in this spot will be Sunday, January 30th (1/30). Come by, grab a pizza, a bottle, some arancini or watch Big Night with us.
This restaurant was a dream for me. To have been able to bring what I love and care about to a table for you is something I’ll never take for granted.
Thank you, love you,
-Dario & the Giambotta Pizza Co. Family
Open for dine-in & pick-up.
We take a couple reservations daily, with tables also available for walk-in customers.
Call us at (779) 252-1174 to make a reservation or to place an order.
We make Italian pizza... We import Italian ingredients... we make our pizza two ways... Neapolitan style, which is classically light, soft and airy... or Romana style, which is thinner & crispier.
We cook in a wood burning oven, we don’t overload or pizzas with ingredients, we make our dough fresh everyday and give it proper time to rise. We don’t do deep dish, etc... we make Italian pizza.
If you ask for a Neapolitan style pizza “well done”, its still going to be soft and airy, it’ll just be a little darker. Cooking it more doesn’t change the composition of our dough... If you want a pizza thats thinner & crisper, just ask for it Romana style.
We serve natural wine.. not because its trendy, its not trendy, but because we believe thats how wine should be / should have remained anyways... its weird to us that there are industrialized chemical filled bottles mostly everywhere.
We serve beer we like to drink and think goes well with our pizza.... a lot of Peroni... We make a good Negroni, too.
We serve fried Italian street food-esque things (arancini, zucchini, polpette), some antipasti and a couple salads.
We try to be honest about what we do and don’t do. We try to get better all the time. The restaurant now is so so much different than it was when we first opened.
We also have a beautiful classic Italian restaurant just down the street. If you’re looking for big hearty pastas, steak, calamari, etc... we have it all at Capri Sogno for you.


Crazy bulk vs marine muscle, anvarol da crazy bulk
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It is a unique product by Crazy Bulk that leads to a fast percentage of reduction, prompt muscle recovery, and increased lean muscle growth. This means you can reap the benefits of the high quality ingredients for a long time in healthy living or a fun and delicious dinner party, crazy bulk telephone number. Here are the ingredients you'll need: Hemp fiber powder Peanut butter spread Lecithin Sesame seed butter Coconut & Almond milk, cashew milk Powdered coconut butter, avocado butter Sweetener of choice Diet Tips: As with almost every food, it is best to consume the amount necessary for specific conditions and goals based on your goal and your lifestyle. As with most "healthy foods," this diet isn't perfect, crazy bulk testo max india. However, that doesn't mean that it can't lead to benefits that are beneficial to others. If you are a body builder and would like to gain weight faster or gain more muscle on a regular basis, feel free to follow this diet; but, please remember that we don't recommend taking any illegal medications to get these results. Be warned, crazy bulk vs marine muscle! We strongly recommend that you do not start this diet on an empty stomach because the fiber can be absorbed with the stomach if you do. This diet is best suited for people who follow a low-carbohydrate diet and will also include some protein in the diet as well.
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About Us Pandit Dairy Farm
Mr. Sandeep Kumar Joshi
Why “Pandit Dairy Farms”?
Provide Excellent Facilities
Our cross-bred Cows & Buffaloes are known world- over for their ability to produce high-quality milk. Each dairy animal on our farm is kept in perfect condition. Proper attention is paid to cattle for health & purity. To obtain a high quantity and quality of milk, we treat our Dairy Farm Animals with the utmost care. Our cattle give better milk! Their creamier, more nourishing milk tastes better than anything else.
Nutritious Feed & Fodder
We hire nutritionists who take care of our sourced livestock. They are all animal lovers and understand the complexities of handling them with extreme caution. Our team members specialize in managing all of the cattle's needs including feeding, grazing and providing ideal solutions. They are aware of their routines and behaviors and give food and medication accordingly.
Provide Medication Facilities
Healthy and disease-free livestock is crucial for high yielding milk production. We, Pandit Dairy Farm don't compromise on the health or hygiene of cattle. Our team collaborates with its veterinarians, who monitor their physical health regularly to guarantee that they are disease-free. We vaccinate all of our dairy farm animals and other farm animals regularly to prevent health problems and infections.
Professionally hired nutritionists provide care for the cattle. What we teach our employees is it's not about what we want; it's about what the cattle want! So the cows get expert loving care all the way. We provide separate areas for animal excretion, drinking water tankers, and covered sleeping quarters, among other things, so that farm animals can live happily until they are adopted.
We are committed to providing top-quality products, services, and consultancy solutions to our customers; it will help them to improve their operational and financial performance.
To become a successful dairy producer who places a high value on animal breeding. This approach is backed not just by enhanced milk production but also by increased internal herd growth.
Company’s key features
• Good dairy farming practices
• Ethical business practices
• Timely delivery
• Customer Focus
• Social responsibility and economic sustainability


Meat and Fish Cutting, Butchers Bandsaw Blades
Our meat and fish cutting butchers bandsaw blades are made from high quality steel to ensure sharpness and durability. These meat blades are engineered for specific cutting needs ranging from precision fish slicing to rigorous bone in meat cutting. All meat cutting bandsaw blades are designed to lower cutting costs by generating efficient cuts while producing less waste.
Available in the following widths:
- 13mm (½")
- 16mm (⅝")
- 19mm (¾")
Available in either 3 or 4 teeth per inch.
If you have any queries please call us on 0113 252 2033 or send us an email firstname.lastname@example.org and we will be happy to help you.


DAILY SPECIAL MAIN COURSES
Greek fillo pastry stuffed with fresh spinach, dill and feta cheese.
Greek fillo pastry stuffed with chicken, onions, carrot and yoghurt.
Boiled black eyed beans mixed with celery, fresh onion, carrot, parsley and olive oil dressing.
Fried zucchini slices served with our special yoghurt sauce.
Greek feta cheese rolled in pastry, fried and topped with honey and sesame.
Eggplant in the oven cooked in our special tomato sauce, topped with feta cheese.
A mix of zucchini, goat cheese and herbs, fried and served with our special yoghurt sauce.
SMOKED TURKEY PIE
Greek fillo pastry stuffed with smoked turkey, feta cheese and parsley, served with basil pesto and cherry tomato.
Shrimps cooked in our special tomato sauce, topped with feta cheese.
Layers of grilled eggplant, zucchini, tomato and green pepper served with feta cheese and balsamic cream.
Fresh goat milk Haloumi cheese grilled, served with fig jam and black sesame.
Our special Greek yogurt mixed with cucumber, garlic and black pepper.
Mushrooms cooked with olive oil and garlic.
A mix of green lettuce, fresh onion, dill, cherry tomato and olive oil dressing.
Rusk bread topped with fresh tomato, olive oil, feta cheese and oregano.
Tomatoes, cucumbers, bell peppers, onions, potato, rusk bread, olives, feta cheese and olive oil dressing.
Mixed greens, walnuts, pomegranate and orange, topped with parmesan cheese and balsamic dressing.
A mix of white and red cabbage, carrot, radish, garlic, parsley and olive oil dressing.
DAILY SPECIAL MAIN COURSES
Mix of leeks, dill, feta cheese and aromatic herbs baked in the oven
Linguine pasta cooked with shrimps, mussels, tomato, olive oil and parsley.
Two burgers with freshly made meat, onion, tomato and Greek yoghurt sauce served with fresh fried potatoes.
Tomatoes and green peppers stuffed with rice, minced meat and herbs, baked and served with Greek yoghurt.
Layers of penne pasta and minced meat topped with bechamel cream.
Chicken glazed with olive oil and herbs served with fresh fried potatoes.
OCRA WITH CHICKEN
Ocra cooked with chicken in our special tomato sauce served with white basmati rice.
GREEK MEAT BALLS
Fresh minced meat balls cooked in our special tomato sauce, served with basmati white rice.
Lamb shank in the oven, cooked in our special tomato sauce, with eggplant and peppers, topped with feta cheese.
Layers of potatoes, eggplants and minced meat, topped with beshamel cream, cooked in the oven.
CHICKEN ALA CREAM
Chicken fillet cooked in cream with mushrooms and garlic, served with smushed boiled potato.
Grilled fresh chicken fillet, marinated in yogurt and mint, served with fresh fried potatoes and our special yogurt sauce.
Spaghetti pasta cooked with variety of vegetables and our special tomato sauce, topped with feta cheese and parsley.
Orzo pasta cooked with shrimps, mixed with organic Greek saffron and Parmesan cheese.
Oven cooked Kofta stuffed with feta cheese served with fried fresh potatoes and tzatziki.
Linguine pasta cooked in cream with chicken and mushrooms, topped with parsley and black pepper.
Grilled jumbo shrimps topped with our special lemon sauce, served with mixed greens salad.
Grilled green shell mussels topped with lemon sauce, served with mixed greens.
Pan fried fresh sea bass fillet topped with fresh almonds, served with our special potato salad and lemon dressing.
Lamb With Lemon
Lamb cooked in lemon sauce served with borghouli or basmati white rice.
Lamb With Yogurt
Lamb cooked in yogurt sauce served with basmati white rice or borghouli.
White Basmati Rice Mixed with Parsley.
Greek Grilled Bread served with Olives and Fresh tomato Feta Dip.
Fresh Fried Potatoes
Fresh potatoes, fried and garnished with salt and oregano.
Crashed wheat minced with carrots and parsley.
CHOCOLATE MOUSSE WITH MINT
Chocolate with 70% cocoa mousse flavored with mint and served with strawberries.
Layers of kanafa pastry and cream patesserie topped with pistachios and strawberries.
Authentic Greek orange cake in syrup topped with mastika ice-cream.
Pastry leaves filled with lemon flavored cream, in syrup, garnished with cinnamon.
BOUGATSA ESTIA MAS
Crispy pastry leaves filled with cream , garnished with icing sugar and cinnamon.
YOGURT PANNA COTTA
Panna Cotta cream with yogurt, topped with honey and walnuts.
Raw Cheese cake topped with strawberry jam.
Agros Water 500ml
Coka Cola Diet
Coka Cola Diet
Our special Freddo Espresso.
©2018 All rights reserved, ESTIA mas Restaurant.


We recently received our first shipment from the new Minnesota Milk Bank for Babies, our first local HMBANA milk bank. Now, instead of our donating moms shipping their milk to Denver to be processed and returned, moms can donate curbside at our hospital and have it processed right here in the Twin Cities. In addition to keeping it local, we are saving money on shipping costs, and saving the Earth by not flying the milk across the country.
The milk pictured is the same as the “hospital grade” term milk that we used to mark with an orange sticker. It now has an orange painted dot on it. They come in 4-ounce plastic bottles. We can also purchase “preemie” milk to use for babies under 1,000 grams. This will come in 50-milliliter bottles. For now, we will still purchase high-cal milk from Denver as they have it available.
Let us know if you have questions, and spread the word if you know moms with extra milk!


Casa Flamboyant can organise catering services and tailor-made birthday parties for children, including games & fun in the pool (foam party, magical show and clown) who will make your private party in the comfort of the villa unforgettable.
For all your catering requirements, please allow at least 3 days' notice so the private chef can discuss everything with you in detail and prepare the menus as required.
Food will be served with silver serving dishes to go in the middle of the table to share and pass around or buffet style or degustation menu and wine pairing choices according to your menu choice.
To explain, with the buffet menus (no service at dining table, food will be laid down on a service table or by the kitchen) each of our sit down menus have a ‘Minimum Spend of 500€ as a whole group‘ that must be met in order for me to be able to provide you with the full service regardless of the number of people in your party. You can choose any menu as it is or you can build your own menu or swap dishes around the way you prefer (subject to additional charges).
To make a reservation I require a non-refundable deposit of 100€. The final balance should be paid in cash at the end of the meal.
BUFFET MENU 1 (Cook and go) no table service
350€ (food for up to 10 people)
Mojos and bread
Bruschetta with serrano ham
Canarian colourful salad with feta cheese and sweet and sour dressing
Breaded deep-fry prawns
Chorizo paella rice
Breast of chicken with a delicious canarian spices sauce
Chocolate and ricotta crumble cake served with mascarpone cream
BUFFET MENU 2
400€ (food for up to 10, "Cook and Go", no table service)
Crostini with peppers, basil and ricotta
Bread and humus
Avocado,rocket and tomato ,mozzarella and pesto dressing.
Breaded deep-fry prawns
Chicken casserole with canarian spices
TAPAS MENU (Buffet layout or all in the middle of dining table) 500€ for up to 10 people, minimum spending of 500€ regardless numbers of people
Green Little peppers
Baked Little scallops
Red tuna salsa verde
Tomato, olives, onion and feta salad
BBQ Spare Ribs
Chicken wings bbq
Our patatas bravas
70€ per head, minimum 500€ spending (Sit down dinner with table service)
Cava sangria aperitif
Sélection of canarian mojos dips.
Crostini with tomato coulis and serrano ham
Octopus,tomato and avocado salad .
Chorizo, feta and avocado salad
Prawns in salsa verde
Fillet of beef in red wine jus and roasted potatoes
CELEBRATIONS TASTING MENU
80€ per head (Sit down dinner with table service)
Cava Rose brut aperitiv
Crostini with avocado and smoked salmon
Baked scallops with parsley and garlic oil
Cherry mozzarella, local tomatoes and avocado salad.
Grilled mediterranean vegetable platter with basil oil
Ravioli with mushrooms and black truffle cream sauce
Asparagus and saffron risotto
Sliced Fillet of beef with fresh herb salsa and rocket salad
Lemon tart with Italian meringue
Panna cotta with winter fruit coulis
ITALIAN MENU FEAST
99€ per head
(Sit down menu with table service)
Prosecco and canapes
Scoops of melon with ham and burrata and lime dressing.
Beef carpaccio with mushrooms dressed with lemon oil
Octopus, tomato and avocado salad
Ravioli stuffed with aubergine and mozzarella with tomato and basil sauce
Wild mushroom risotto with truffles oil
Red tuna steak fillet with salsa verde
Zabayon and marsala tart
MENU DI MARE E PROSECCO
89€ per head (Sit down menu with table service)
Prosecco and canapes
Burrata and cherry tomato salad
Prawns of Huelva all'olio e limone
Linguine scoglio (seafood and tomato)
Lemon tart and italian meringue
99€ per head (Sit down menu with table service)
*Menu Highly Recommended by Chef Roberto*
Cava and canapes
Oysters on ice
Baby scallops grilled with garlic and parsley
Grilled lemon octopus
Burrata ham and melon with mint and lime dressing
Wild mushrooms risotto and truffle oil
Red tuna steak with salsa verde
Duck magret with black berries sauce
Our lemon tart
TENERIFE GOURMET FEAST
99€ per head (Sit down dinner with table service)
Aperitif and canapés
Oysters platter on ice
Carpaccio of bacalao and pistachios
Chocolate and orange mousse (dessert wine)
VEGETARIAN OPTIONS (to add or swap in any of our menus)
Asparagus and mushrooms paella
Risotto with wild mushrooms and zaffron
Ravioli stuffed with aubergine and dry tomatoes with a light tomato sauce
Grilled mediterranean vegetables platter
Couscous of vegetables
If you like any of the above suggestions, just drop us a line and we'll put you in touch with the chef direct who will be happy to suggest a choice of menus tailored to your needs and confirm the date(s) with you.
*Polite yet important request to all guests*:
As Casa Flamboyant is located in a quiet residential area, you must respect our neighbours and keep the noise & music levels down at all times. Noisy parties or loud, disruptive behaviour will not be tolerated. The hire/use of external speakers/sound system is not allowed on our premises. If you wish to enjoy loud music etc then we can recommend Papagayo Beach Club, Achaman Discopub or Magic Bar in Las Americas to name a few where you can party until dawn.
CHECK OUR CALENDAR AND BOOK ONLINE:


Just now I had done some blog walking activity and I got this info from one of the blog * can't remember which blog*.it's about how to become slim and slender like a stewardess. As we know personality is one of the important aspect to become a stewardess , a proper diet is a must… one of the diet regiment is like this one that I attach here~~
The Stewardess Diet
The Stewardess Diet is a diet supposedly made popular by flight attendants. The plan works by combining certain foods which create a chemical reaction that boosts the metabolism and helps you lose weight.
- Eat half of a grapefruit with every meal. Grapefruit is high in fiber and will help you feel full longer.
- Strictly follow the Stewardess Diet plan. Many people do not eat all of the foods that they are supposed to eat or they do not eat the right amount.
- Do not add any sweeteners or consume presweetened products. It is likely that you will lose a lot more weight when you opt for unsweetened varieties and do not add creamer or sugar.
- Opt for fresh vegetables.
- Know what foods you cannot eat while on the Stewardess Diet. Some of these foods include rice, noodles, potatoes, corn, carrots, peas, potato chips, fruit and salad dressing. If you eat any of the foods which you are not allowed to have, it will prevent you from losing the maximum amount of weight that you could possibly lose.
- Drink at least eight 8-oz. glasses of water daily. You are allowed to have other drinks, such as tea or coffee, while you are on this diet. However, it is best to limit your intake of all fluids except for water.
Refer to number 5, no rice , noodles ,potatoes..blaa..blaa… hiush, did u lose your mind?? Totally expel those things from my meal.. I repeat, totally expel..it was a big NO-NO for me. seriously, perot melayu kot saye neyh.. makan la 10 kilo kebab,12 kilo steak atau yang sama waktu selagi blom dapat nasi confirm tak kenyang..hu3~~. I think I rather become not very slim and slender :P~~


16 May 2010
Thanks Allison for prompting me to finally give an honest update. I've had a hard time sticking with WW this past week. I'm not really sure why I've struggled so much since Thursday but it's always more challenging to eat "good" on the weekends. Chris and I had an awesome date night Friday. We ate at Chili's and despite WANTING to eat bad I chose the guiltless grilled chicken platter and sides. However, I killed it at the movies with a box of raisinettes! And I'm finding that it's SO hard finding Weight Watchers dinner recipes that my family will like and eat. ARGH! I'm really stuck right now and it's super maddening because I desperately want to lose at least 15+ pounds. Honesty is the best policy so here it is. Not sure what tomorrow will bring. Thankful for a space to share in humility.


Ozzie’s Naturals ©
All Natural, Healthy Pet Treats
The Macaw you see is Syd. Syd loves Ozzie’s Turkey Jerky and Chicken Liver Pumpkin Bites! When Syd sees Ozzie, Sookie and us on our walks, he demands some of Ozzie’s stash. Syd was the favorite companion of a Pirate in his former life.
Cats can be dangerous when Ozzie’s Turkey Jerky is denied to them. We are not responsible for any acting up by hungry cats if they aren’t fed Ozzie’s treats in a timely manner.
The reason Annette had to start making enough Ozzie’s Naturals to sell is all of Ozzie’s friends kept filching his daily supply.
We donate FREE SAMPLES of OZZIE’S NATURALS to qualified Retailers, Trainers and Natural Food Stores. Call us: (520) 325-4114 or Email us to receive your sample pack.
Owner Tested – The fresh, hormone/steroid-free, natural chicken livers used in Ozzie’s Chicken Liver Pumpkin Bites make the best fried chicken livers for humans, ever! Ozzie’s 100% all natural turkey thighs are great people food, slowly smoked on our water smoker.


Please note our menu changes often, so this is a sample
menu to give you a flavour. Prices may vary.
Please email us for our current menu.
we are a small pub inside booking is recommended.
Soup of the Day £5.00
served with warm crusty bread
Crab Cakes £7.95
with Thai herbs, served
on a bed of salad with sweet chilli sauce
crab with lemon & cayenne pepper, served with warm crusty bread.
Inn Scotch Egg or Pork Pie £4.25
served with piccalili or a real ale chutney
Baked Cornish Brie (v) £7.95
Whole Cornish Brie, served with home made red onion chutney
and warm crusty bread
Game & Pistachio Terrine £7.50
from pheasant, venison, rabbit, duck & pistachio served with a claret & cranberry jelly & warm crusty bread.
Deli Board - great sharer! £9.95
of meats - Chorizo, Serrano ham, Lomo, Salchichon & Cecina. Served on a board with olives, bread, olive oil & balsamic
Potato Wedges (v) £5.50
Topped with mature cheddar cheese & served with
Baguettes from £6.50
our speciality multigrain bread
~ Prawns in a lemon & lime mayo & rocket
~ Chargrilled chicken,bacon, tomato& mayo
~Brie & Bacon
with redcurrant jelly
Brie with sunblushed tomatos (v)
~ Somerset Cheddar & Real Ale Chutney (v)
Free range egg & chips
Sausages & mash/chips
made Fish Fingers & chips
Kids Mac & cheese
West Country Ploughmans £9.50
Blue, Somerset mature cheddar, home cooked ham, celery, apple and pickled onions, served with malted artisan baguette and
real ale chutney.
Ham, Free Range Egg and Chips £9.25
cooked ham baked with honey, mustard and cloves, served with local free range eggs and hand-cut chips.
Bridge Inn Steak £16
West Country 8oz Rump Steak Chargrilled & served with
a mixed leaf salad, home made onion rings & a garlic herb butter
& Ricotta Tortelloni (v) £9.95
Pumpkin & Ricotta Tortelloni,
served with a watercress & pesto butter & roasted pine nuts.
The Bridge Burger £9.50
hand made burger made by our local butcher, served in a seed & oat bun with rocket, beef tomato, red onion marmalade, with
cheddar slice served with chips.
Fabulous Fish Pie £11.50
Cod, Salmon and smoked haddock cooked in a creamy sauce, topped with mashed potato & served with salad & garlic bread.
Chicken supreme stuffed with spinacj & coconut, served with a medium spiced sweet potato curry, rice and a poppadum.
Devon Crab Cakes & Prawn Salad £9.95
Thai style crab cakes served with prawns on a bed of mixed leaf
salad with kiwi and lime topped with a sweet chilli sauce
Warm Chicken & Chorizo Salad £9.95
Pan-fried chicken breast served with
chorizo & sun-blushed cherry tomatoes on a bed of mixed leaf salad.
Mushy peas £1.00
Fresh Veg £2.00
"We love our pies because all of the produce that goes into our pies is fresh, and is sourced locally
in the South West, the pastry contains free range eggs and is made with proper butter not margarine, making them taste better”.


Coffee is a wonderful thing. Its beauty is not only found in the cup -- but also in the bioregions and people who produce it. At Local Goods we roast organic, Fair Trade coffee because we believe in supporting ecologically-responsible agriculture and more equitable approaches to trade.
Whether eaten for breakfast, dessert, or a late-night snack, our granolas, mueslis & bars combine organic ingredients that are ecologically responsible, healthy on the heart, and not too sweet on the palate.
Traditional bronze dies give the pasta an intentionally rough surface allowing the sauce to grip the pasta.
Designed to bring flavors from various regions of the world to your table, our herb and spice blends have become an integral part of many kitchens on Orcas…and beyond.
Local Goods sauces reflect our love for cooking throughout all seasons. From salad dressings to hot sauces, we strive to work with local farmers to create flavors that enhance seasonal and staple foods.


6 WAYS TO EAT ICE CREAM FOR BREAKFAST
We’re all about appreciating the moments that matter. There’s no better example of a moment like that than one of our favorite holidays, Eat Ice Cream for Breakfast Day on February 6. What may have sounded like a fantasy as a kid, is actually a real-life holiday. We promise we didn’t make this holiday…but we sure love to celebrate it!
Instead, we created a special seasonal ice cream flavor just for the occasion—Cinnamon French Toast! Coming up with new flavors is one of our favorite activities, so we also created Malted Milk Ball with February as National Chocolate Lovers Month in mind.
So, when Saturday morning rolls around, don’t hit snooze! We’re sharing six recipes inspired by Eat Ice Cream for Breakfast Day. These sweet transformations are so creative and delicious, we think they’ll have you out of bed early.
ACTUAL FRENCH TOAST, BUT MAKE IT BAKED
We’re kicking off this recipe roundup with the breakfast favorite that earned its own ice cream flavor—French toast! Kit from The Kittchen shares two variations of French toast—classic, and overnight baked French toast. While she uses Traverse City Cherry Fudge in her overnight baked French toast recipe, the flavor combinations are endless! Get the recipe here.
A WHOLE NEW MEANING TO WAFFLE CONES
Ever thought about incorporating ice cream into your favorite recipe rather than just as the perfect garnish? Why not?! Beth at The First Year shows us how by adding Cinnamon French Toast into this waffle recipe and takes it a step further by adding an extra scoop right on top. Waffle. Cone. Get it? Get the recipe here.
POWER TO THE PANCAKE
We know melting an entire carton of ice cream sounds like some kind of sick joke, but just trust Savannah and her recipe for super easy, ice cream pancakes that only require three ingredients. Less time in the kitchen means more time on the couch. Get the recipe here.
THE SUNDAE BOWL YOU’VE BEEN WAITING FOR
If you’re looking for something more bite-sized, look no further. These cinnamon roll bowl ice cream sundaes from Samantha at Gold Coast Girl are scrumptious, easy to make, and best of all, they’re edi-bowl. Plus, add your own twist with your favorite ice cream flavor and selection of toppings and you’ve just made yourself the perfect early morning treat. Get the recipe here.
A PAIR OF HANDHELD TREATS
Speaking of handheld treats, who knew tacos and donuts would ever have a place at the dessert table? Well, Anna at A Lily Love Affair has made all our dreams come true with her latest recipes: Ice Cream Tacos and Donut Ice Cream Sandwiches. Whether you’re having a frozen fiesta or squeezing a scoop of ice cream between two slices of deep-fried deliciousness, make these all your own! (Don’t forget the napkin, these can get messy.)
In our world, the rules of dessert are meant to be broken, which is why we love the idea of ice cream for breakfast—it’s unexpected! Looking for even more ideas? Check out more breakfast ideas in this recipe blog to start your day right.
Does one of these recipes have your sweet tooth aching? Head over to our Scoop Locator now to find where you can score our new Limited Edition flavors (or one of your all-time favorites). Seriously, don’t wait—these seasonal flavors won’t last long!
Have an ice cream breakfast recipe of your own? Share with us on social, @hudsonville_ic or send us a message—maybe we’ll try it for ourselves!


|name of the project
|Initiating the Production of Long Shelf-Life Semifinished and Whole Grain Bakery Products through Freezing Technology
|Kazakh Scientific Research Institute of Processing and Food Industry LLP
|“Almatynan Bakery Plant” LLP
|Place of sale (city/region)
|Agro-industrial complex and processing of agricultural raw materials
|Objective of the project
|Development and production of semi-finished products and whole-grain bakery products for long-term storage, through the use of freezing technology
|Development and consistent implementation of the process of freezing whole-grain semi-finished products, followed by the production of finished goods. This step will enable extending the shelf life of the finished products, thereby allowing for expanding the geographical distribution of whole-grain products.
|List of products sold with prices
|Whole grain bread “Healthy wheat” – 290 tenge
Whole grain bread “Healthy rye” – 290 tenge
Whole grain bread “Rye with raisins” – 320 tenge
Whole grain bread “Scandinavian” – 320 tenge
Whole grain bread “The other you White” – 320 tenge
Whole grain bread “The other you are Black” – 320 tenge
|Project team (full name)
|Project manager — Baimukhanov A.M.
Commercialization specialist Maksumova S.R.
Accountant – Sedysheva O.P.
Chief technologist — Kharina G.D.
Consultant technologist, VNC – Morialieva L.B.
Technologist – Halmukhamedova M.


North Dayton Baptist Church has applied/approved for USDA Farmers to Families food distribution point for
Friday, April 30, 2021
3:00p-6:00p (as long as supplies last)
(1) IF YOU NEED FOOD, this program offers a FREE 30lb box of food and a gallon of milk. This will be a drive-thru distribution. One box of food per
households, with a maximum of two households per car.
(2) WE NEED VOLUNTEERS! You can contact the church office @ 937-223-5282 if you wish to volunteer.
We need at least (10) people Friday 04-30-2021 from 1:30pm-3:00pm to help unload the truck and organize the food.
We need at least (20) people from 3:00pm- 6:00p, to help load boxes of food into people’s car


1,2 kg Brill
Fleur de sel
The brill is a lozenge-shaped fish. Preparing it is very simple: rinse the fish under running water and pat it dry with kitchen paper. Put the fish in a large dish and cook in the preheated oven at 180° for about 20 minutes, adding olive oil and fleur de sel. Take it out of the oven, serve with Giovanni’s Giardiniera mixed pickled vegetables in large pieces, together with aromatic herbs.
Serve the brill with a light aromatic wine, ideal to cleanse the palate with this rich recipe.


From pool parties to making ice cream or mixed drinks with friends, the best countertop ice maker can be used in many situations. If the Della is out of stock, also look for the Hamilton Beach and Costway. Best ice cream shops in London Ruby Violet, Kentish Town. Party is no party without a bucket of fresh ice! How a portable ice maker does its job For the purposes of this shopping guide, we'll be discussing automated, portable ice makers — the type of machine that sits on your counter top and cranks out ice cubes, nuggets, or … Our list of the best crushed ice makers will offer you a range of options from the affordable to the moderately expensive. Shop with confidence on eBay! There are now 18 Morelli's ice-cream parlours in locations around the world from Kuwait to Dallas, but the original - and we say the best - can be found in Broadstairs, in Kent. Best for a High Yield: Euhomy IM-F Portable Ice Maker; Best for Chewable Ice: GE Profile Opal 2.0 Portable Ice Maker; Best for Commercial Use: Costway Portable Heavy-Duty Ice Cube Maker; Learn more about our top picks and find the portable ice maker for all your summer needs. The machine also allows you to take total control of your yoghurt ingredients and gives you the absolute freedom to choose your taste and smoothness level and come up with the best dessert in whichever way you wish to … 33 ... COMMERCIAL ICE MAKER STAINLESS STEEL MACHINE 40KG/24HR FREE Ice Crusher & Scoop. Your best bet is to just get a good ice cream maker that churns fast enough to produce smooth, aerated ice cream. It also helps keep the ice clean thanks to its having an antibacterial liner in it. £300.00. Not having an automatic ice maker is a huge pain. The best ice cube maker under £100 might be just what you’re looking for. There are a handful of great countertop ice makers that can help! 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Run with old-school glamour but contemporary flair by ex-food photographer Julie Fisher (the name is a nod to her maternal grandmother), this North London ice cream hot spot developed from a stall at a local market. If you’re looking for a new Fridge Freezer, you should consider one with an Ice Maker and Dispenser. Over the years of running this website, they have learned a lot and are excited to share that knowledge with you. We will focus on user reviews, ice capacity, ice storage, weight, and usability.Among our recommendations, you’ll find both manual and electric appliances that suit various budgets and needs. Best Ice Makers: Enjoy A Never-Ending Supply Of Fresh Ice With Every Cocktail. Even if you got a beverage container, adding ice is the best … The 10 Best Ice Makers 4,960 reviews scanned The 10 Best Portable Espresso Makers 6,860 reviews scanned Product comparison table # Product Name £24.00 postage. Don't worry! Hicon’s best-selling style, and the best-selling style overall, is its small bullet-ice maker. Whether it‘s a hot summer day or you just feel like having a nice cold drink anyway, it doesn‘t have to cost a fortune to be able to chuck some fresh ice cubes into your glass at a short notice. Additionally, you can also make iced coffee concentrate in a separate carafe, which can be used in various recipes or be used to make hot coffee that’s not acidic or bitter. The Della was the most efficient and user-friendly and lived up to its manufacturer’s claim of making a batch of ice in seven minutes. It can save a lot of your energy and time. Some are downright crap. Make delicious frozen treats with the best ice cream makers around. W e spent over 50 hours measuring pounds of ice, including production and melting times, capacity and taste, and selected the Della – 048-GM-48186 as the best portable ice maker. … The best choice is the Dash Iced Brew Coffee Maker, because it only takes about 5-10 minutes to brew, instead of having to wait overnight. Euhomy Ice Maker Machine. Icecream Slideshow Maker. That’s great if you’re planning ahead and you can check the machine regularly, but a machine with a larger storage capacity might be able to hold enough ice so you’ll never need to unload it to make more room. Find the best ice maker with our real-world tests. Buyer’s Guide for Best counter top ice maker machine: A good quality and light weight portable ice making machine can be blessing for you. This ice maker is one of the best commercial ice machine options available nowadays because it can produce a good amount of ice every day. Discover the best Ice Makers in Best Sellers. Snow Cone Machine ~ Commercial Ice Shaving ~ Cocktail Slush Shaved Ice UK £250+V. Ice Maker Geeks are ice enthusiasts that review ice-making appliances, research ice-related topics, and do their best to help you make an informed decision before you make a purchase. We've found that the best ice maker on the market right now is the compact Frigidaire EFIC108. 3,429 Reviews Scanned Powered by Trending Searches Bread Makers Hoverboards Smart Plugs Telescopes Powered by … Most of the machines we recommend hit a … Check out the Good Housekeeping Institute reviews to find the best ice cream maker. Unlike many others within its price range, it can produce two different sizes of ice cubes. These are the quickest, most compact, and lowest-priced machines available. 7 Best Ice Maker Refrigerators December 2020 Results are Based on. Euhomy’s ice maker is an ultra-compact ice maker that gives you more control over your ice. Add images individually or via a folder and apply various settings as you please. The indispensable Ice Dispenser. The Cuisinart ICE-30BC Pure Indulgence Automatic Frozen Yoghurt, Sorbet and Ice Cream Maker allows homemade ice cream, sorbet or frozen yoghurt come alive with a bang. Shop from the world's largest selection and best deals for Commercial Ice Machines. Not all of these ice makers are the best. While the machine does not refrigerate the ice, it does run automatically so that it can make more ice even as this melts. Even better, a small ice maker doesn't require much space at all. Are you looking for restaurant ice makers in the UK? In the UK we eat 9 litres each of ice cream per year Credit: Getty - Contributor. Ice storage capacity: If your ice maker can produce a lot of ice quickly, but it can’t hold much, you’ll need to keep removing the ice and storing it elsewhere. Shop from the world's largest selection and best deals for Fridge Freezers with Ice Maker. JINRU Portable Ice Maker Ice Maker Machine Countertop, 9 Ice Cubes Ready in 10 Minutes, 12-15 Kg in Ice 24 Hours And 3 Dimensions (S/M/L), Ice Machine For Home Camp Party 5.0 out of 5 stars 1 £169.99 £ 169 . A portable ice maker can be your best friend when you need a lot of ice in a hurry. The ice itself is fine. Best Ice Cube Maker Under £100. Best kitchen knives 2020: Stay sharp with the best knife sets, Santoku, vegetable and bread knives Best ice cream maker 2020: The coolest manual and automatic ice cream makers from £20 We have Ice machine for restaurants, pub ice machine, and Crushed ice machines. Best Ice Maker UK.


We are a family-owned business who has worked with relentless passion and integrity to raise the bar and provide our customers with the finest of meat products.
At M&A Frozen Foods B.V. we are specialised in chicken and beef trading. We offer all cuts of frozen and fresh chicken and beef. We take care of the import and export from Europe.
As an expert in frozen chicken trading, we offer a wide range of chicken cuts, chicken meat and processed chicken products.
Most of our suppliers work from certified production sites under HACCP rules, often with BRC approval.


I traveled alone in Kochi [2 nights 3 days] in December 2019.
I will share Kochi gourmet that i enjoyed while traveling.
- 1.Drink alone in Kochi! Street food is recommended
- 2.Recommended for breakfast in Kochi [2 cafes]
- 3.There are others! Kochi soul food
- 3-1.Suzaki’s specialty in Kochi! Nabeyaki Ramen
- 3-2.Kochi × Kohoku specialty! Local gourmet shiitake mushroom bowl
- 3-3.Super classic of Kochi sweets! IceClean(not IceCream)
- 3-4.A lactic acid drink f or Kochi loco! Sunflower’s Ripple
- 3-5.Can Chuhai with citron from Kochi Prefecture
- 3-6.Recommended for souvenirs! Kochi sweets
- 4.[Map] Kochi! Places visited in 3 days and 2 nights
1.Drink alone in Kochi! Street food is recommended
1-1.Speaking of Kochi gourmet! In Hirome market,Let’s eat bonito + whale
You will be required to sit at a table in a food court (of course, a shared seat) after purchasing from a store in Hirome Market.
I recommend Kochi’s specialty bonito and whale meat (← I think you like it or not).
1-2.Another Kochi gourmet! Stall: I suppose I had dumplings at Yasubei ……
Order gyoza and beer
Oden is also very delicious
Finally I ate ramen(￣▽+￣*)
2.Recommended for breakfast in Kochi [2 cafes]
2-1.Let’s eat Kochi’s local bread “Hat Bread” with the original Limbell
Hat bread made from forgetting to put biscuit dough on “melon bread”.
The Melon bread is a melon-shaped bun.
It doesn’t have real melon in it, but it tastes like melon.
At Limbell, you can eat hat bread with salads as a set.
I’m glad that it’s open early in the morning
2-2.Curry bread man for breakfast in front of Kochi station ticket gate
The bakery “Willie Winky” in front of the ticket gate at Kochi Station has a lot of bread that imitates Anpanman characters.
I have eaten the real “Curry Panman”.
Of course, there was Anpanman, and You can take out.
Convenient because it is open from 6:00 in the morning
3.There are others! Kochi soul food
3-1.Suzaki’s specialty in Kochi! Nabeyaki Ramen
Suzaki specialty of Kochi prefecture! Nabeyaki ramen can be eaten behind Kochi Station .
I was happy with the raw egg and Chikuwa(fish tube like bamboo)
3-2.Kochi × Kohoku specialty! Local gourmet shiitake mushroom bowl
Kami City Takashi Yanase Memorial Museum (Anpanman Museum) has nothing like Anpanman Cafe(;￣ー￣A
At a roadside station near the bus stop, Mirafu (Nirao no Sato Mirafu direct sales shop), we had a Shiitake mushroom bowl made with shihtake mushrooms from Kahoku.
It was delicious because it used plenty of local ingredients.
3-3.Super classic of Kochi sweets! IceClean(not IceCream)
“Ice Clean” is a sweet that represents Kochi.
An ice confection made with sugar, egg, skim milk powder, banana flavor, etc., with a milk fat content of 3% or less.
It looks like ice cream, but it is like a sorbet.
3-4.A lactic acid drink f or Kochi loco! Sunflower’s Ripple
It contains calcium and looks good on the body.
3-5.Can Chuhai with citron from Kochi Prefecture
I picked up it Because Yuzu from Kochi prefecture in it.
The left is an extra.
3-6.Recommended for souvenirs! Kochi sweets
Kochi has not only traditional specialties but also local foods sold at convenience stores.
Don’t forget to check the convenience store
4.[Map] Kochi! Places visited in 3 days and 2 nights


Apart from its illustrious beaches, the Turks and Caicos Islands is well know for its top class restaurants and fine dining when the sun sets. As a nation surrounded by water, the top picks on the menu naturally comes from the sea. With the opening of the Outback Steakhouse® in Providenciales, seafood will be in direct competition with red meat.
Outback Steakhouse® is an Australian-themed American casual dining restaurant chain with hundreds of locations in 20 countries around the world.
Although steak is on the menu of several restaurants around the island, Outback serves a wide variety of heavily seasoned meat, touting it as “full flavor” and preparing them on either a grill or griddle with butter.
The menu is regionalized, and features seafood including lobster, salmon, shrimp and catch of the day.
The dining experience will cost upwards of $75 (plus tax) per person if you intend to have the full experience – AussieTizer, Entre, Dessert and Cocktails.
Dining at the Outback Steakhouse is 100% indoors which is a departure from the normal island experience where the gentle trade-winds, palm trees and the stars form part of the ambiance.


Perk up your meal with our fiery Sambal Prawns, heartily cooked with our Signature Sambal Sauce, the staple of the dish.
Prawns, Dried Chilies, Lemongrass, Dried Shrimp, Belacan, Ginger, Onion, Garlic, Dried Anchovies, Sugar.
Only deliver to selected areas in Selangor & Kuala Lumpur. You may click here to check whether your postcode is within the coverage areas we serve.
Limited to 50 boxes per day. Please order at least 3 days earlier to make sure you get your food earlier.


I started eating during the holiday and never stoped.
Can you relate, you say “just for today I will eat like this” but then before you know it, it’s a few months and many pounds later?
I feel my best when I am between 190 and 195 pounds and right now I am 212 pounds and feel lousy.
My breathing is labored, my energy is down and I just don’t feel like myself.
Want to join me on my journey as I get in top shape in the next 8 weeks?
My workouts have been the same but my nutrition hasn’t been what it should..
I’ve been eating too much of the foods that make me fat and not enough of the foods that keep me lean, healthy and strong but that is all stoping today.
The nutrition plan
For the next 10 days I’m going to eat all the protein and green veggies I want and I will keep my carbs under 30 grams a day.
Then after 10 days I will add in some rice, yams or some healthy complex carb right after my workout.
Still keep my carbs well under 100 grams a day.
Thats it, nice and simple
Tomorrow I will post my workout routine so stay tuned.


Friday, October 18, 2019
Setting up an Organic Farming Business Assignment
Setting up an Organic Farming Business - Assignment Example The mission of this business is to provide high quality, healthy, organic produce that is otherwise difficult to find. By targeting the right sellers and customers the business will be able to sustain itself and expand; the customer profile for the produce encompasses people who believe that fresh, organic produce is important to healthy living, and that the preservation of traditional, rare vegetables is important for the ecosystem and maintenance of high vitamin and mineral levels. Once a foundational customer base is established the business can expand to produce a wider variety of rare vegetables as well as seeds for home use. Land value will rise, however equipment will need maintenance and replacing regularly; as the business expands more land will need to be acquired. By starting locally and selling organic produce in small farmer's markets a customer base will form, after which larger sellers can be called upon to buy in larger quantities. By focusing on unique produce with the organic label, this business will succeed where the average produce selling business fails.


This Month: April 5th – 11th, we will
be donating to Feeding America
Our mission is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.
In a country that wastes billions of pounds of food each year, it’s almost shocking that anyone in America goes hungry. Yet every day, there are millions of children and adults who do not get the meals they need to thrive. We work to get nourishing food – from farmers, manufacturers, and retailers – to people in need. At the same time, we also seek to help the people we serve build a path to a brighter, food-secure future.
Where should we donate next?


Mr. Díaz: I’d like an apple juice please.
Waiter: Sure, no problem. Are you ready to order your food?
Mr. Díaz: Yes I am. I would like to have the turkey sandwich and a tomato soup.
Waiter: Would you like your sandwich with mozzarella or emmental cheese?
Mr. Díaz: Mozzarella please. Ah! And no pickles. I am allergic to pickles!
Waiter: OK, sir. Your order will be ready in 5 minutes.
Mr. Díaz: Thank you.


From the Bay, For the Bay is a week of Seafood dinners to support local fishermen at local restaurants. The dates are October 2-9, and many restaurants from Northern Virginia to Philadelphia are participating.
Participating restaurants will donate $1.00 for every Maryland seafood dinner that is sold during this time to the Oyster Recovery Partnership, a non-profit organization that works to replenish the population of the Chesapeake Bay oyster.
You can see what Baltimore restaurants are participating on the Maryland Fisheries website. There are a number of Downtown restaurants, and in Timonium, Bluestone and Michael’s will be participating.
With a few days left, head out to have some local seafood and help our local fishermen & women!
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Nutritional Deficiency is an Epidemic in America
“To know and not do is still not to know.”
Recent studies indicate that eating junk food greatly affects our brain chemicals and weakens our immune system.
The most important meal of the day is breakfast. Eating a breakfast with high levels of added sugar can drastically cause a rise in blood sugar leading to hyperactivity, mood swings, poor concentration, and a lack of self motivation and self regulation. Skipping breakfast is a bad and unhealthy choice. After fasting all night, our body and brain need a fresh supply of glucose. A healthy balanced breakfast contains three important macronutrients: protein, carbohydrates, and fat.
In this coaching session you will learn:
- The principles of a healthy diet
- What you eat can cause a chemical imbalance
- How to stop eating junk food
- Easy steps to successful menu planning for healthy meals
- What to pack for a healthy snack or lunch
- Easy receipts for a healthy dinner
- Gardening fresh and natural herbs
- 10 minutes a day of effective physical exercise for a healthy brain
Please contact me for an appointment: (602) 292-7237


North Saskatchewan River, AB - Todd Barraclough
My Watermark is the North Saskatchewan River, Alberta.
I am an artisan bread baker; I own a local company here in Edmonton called Brio Bakery. I've been baking for about 8 years. I went down to San Francisco to learn how to bake at San Francisco baking institute and they taught us purely how to do bread.
This is a traditional artisan way of preparing and creating bread. This one is flour, water and salt for all my breads. Without water, any aspect of bread would an impossibility. We scale out the flour, add our water, (and) I put in my lalvin, which is similar to yeast that I create myself. We mix it all, we let it naturally rise, which takes about 3 hours before it's ready to be divided. We divide it up.
All the water that we have is a luxury of using city water that is drawn out of the North Saskatchewan. It being a clean water source is absolute crucial for us to have really nice water: it isn't swampy, doesn't have a bad taste, (and) doesn't make people sick. This is so important to me and right now I'm quite pleased that it is clean and I can use it because I'm not sure what I'd do otherwise.
All the bread now is proofed and ready to be baked. We bake them all in this stone-deck oven; it bakes on the stone surface and it gives it a really nice crust and a nice, light crispy bread with a tender crumb inside. Once I get these loaded in, it's really crucial for the bread to be successful to give it a blast of a steam.
I have a waterline running into this deck oven that will give it 2 seconds of steam that coats the top of the loaves and allows them to get a nice brown crust, open up, and rise to give it a scoring mark. The steam is a crucial part of the process. Once agin the North Saskatchewan River. Without the water, I'm pretty much out of luck.


Miguel Millán. Operations Manager
Anabel Segura, 10. 28108 Alcobendas (Madrid) Spain
Aceites Valderrama is the brainchild of Jose I. Millán Valderrama, whose family has been cultivating olives for olive oil production since 1853. He spent his childhood surrounded by olive groves and at the age of 25, got involved with computer science. He was the director of a German company where he learned and applied three basic business concepts: enthusiasm, a job well done and constant innovation.
This experience put to use in olive cultivation, and a passionate team of motivated people, gave rise to the range of Valderrama extra virgin olive oils found today on the world´s best tables. This is seen in the many testimonials from distinguished restaurants including more than 80 Michelin star restaurants throughout Europe, Asia and America. The excellent quality of Valderrama extra virgin olive oils has been acclaimed by such renowned media as the Washington Post in the U.S. and Japan´s famous culinary magazine CHEF91.
Valderrama olive oils are unmistakable for their aroma, which carefully preserve the memory of the field and fruit in the bottle; for the natural freshness of a product coldpressed at 19oC/66,2oF just one hour after being picked; and for the delicate, smooth, clean, balanced and long finish that enhances the flavor of foods.
Our philosophy is to produce extra virgin olive oils of the highest quality, making a better oil every year
Valderrama´s philosophy and mission is to produce the highest quality extra virgin olive oils from year to year. Toaccomplish this it is essential that the oil be produced from healthy olives at optimal ripeness, and that they come from our olive farms in Cordoba (370 acres) and Toledo (425 acres), agriculture-friendly environments where we employ ecological farming methods and the most modern water, energy and fertilizer optimization techniques. Consequently, as of next year, all of our oils will be certified organic.
We grow 6 varieties of olives at our farms: Arbequina, Hojiblanca, Picudo, Ocal, Picual and Cornicabra. Our single varietal oils are produced from these olives, and are cold pressed at 19oC/66,2oF less than an hour from the time the olives are picked in order to make very fresh, smooth, and aromatic olive oils. To ensure the maximum quality of each of the oils, we have a sophisticated laboratory, where, in addition to measuring acidity, peroxide values, etc., we also analyze polyphenols and fatty acids with gas-liquid chromatography, measure bitterness with a UV spectrometer, and aroma with an electronic nose.
These parameters are constantly evaluated during the process to change the factory settings and thereby obtain the best aroma from each variety.
We design our single varietal olive oils at Valderrama to fit every food and culinary use, especially for salads, fish, pasta, grilled or fried meat.


Recipes from our Bed & Breakfast in the Smokies
Here are some of the favorite recipes from our Asheville area bed and breakfast inn for you to cook and enjoy in your own home!
It's finally here! Favorites from our Inn Volume 2!! Get one for $10.99 or both for $20.
Our Cookbook: "Favorites from our Inn"
Just a reminder that we have all of our most popular recipes available in our very own recipe book, "Favorites from our Inn". It can be yours for only $10.99 (plus tax & $4 s/h). Enjoy our gourmet breakfasts right in your own home! There's over 80 recipes, including some of our favorites right from our moms' kitchens. We accept checks and money orders via US mail or you may call us, toll free, at 1-877-452-6880 to order using your credit card.
Carolyn's outrageously good Pistachio Cake is now available to be ordered and shipped directly to your home! Just call us at 828-452-6880 and we'll ship you out a fresh Pistachio Cake for your whole family, friends or co-workers to enjoy. Topped with pecans and a vanilla glaze, this moist and delicious cake is sure to please even the picky sweet-eater in your family or group of friends. This cake is especially good to serve during busy, holiday seasons. Let us do all the work while you, your family and friends enjoy this sumptuous treat. Order yours today! We accept most credit cards and can usually ship your cakes out by the very next day.
Our Pistachio Cake Loaf serves 8-10 and sells for $10 + tax & shipping/handling.
Sausage Ham Casserole
½ lb. Hot Ground Sausage
6-10 Thin Slices of French Bread
2 Cups Shredded Cheddar Cheese
2 Cups Milk
2 Teaspoon Mustard
¼ Teaspoon Black Pepper
1 ½ Cup Chopped Ham
1. Place Bread in a 9x13 baking pan sprayed with cooking spray.
2. Cook Sausage and drain well. Sprinkle over Bread.
3. Sprinkle half of the Cheddar Cheese over Sausage.
4. Whisk together Eggs, Milk, Mustard and Pepper and pour over Cheese.
5. Sprinkle with Chopped Ham and top with remaining Cheese.
6. Cover and Chill Overnight.
Bake Casserole at 350 degrees for 50-55 minutes. May need to cover during last 20 minutes of cooking time.
Preheat oven to 350 degrees and line a 9x13 baking pan with aluminum foil sprayed with cooking spray
2 Sticks of Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Teaspoon Vanilla
2 ¼ Cup All Purpose Flour
2 Teaspoon Baking Powder
½ Teaspoon Salt
1/8 Cup Sugar
1 Teaspoon Cinnamon
1. 1. Melt butter in microwave, make sure it does not boil.
2. Add Sugar, Brown Sugar, Eggs and Vanilla. Beat with a mixer until combined.
3. Add Flour, Baking Powder and Salt, mix until well blended.
4. Transfer to prepared pan and spread evenly with a spatula.
5. Mix together 1/8 Cup Sugar and Cinnamon and sprinkle it over the top.
6. Bake for 30 minutes or until toothpick comes out almost clean.
7. Cool completely before cutting.


You Are What You Eat…
by Keida M.
Humanity is usually divided when it comes down to what we consume. Vegetables, meat, dairy products are all options, however, what each and every one of us consumes is strictly our own personal prerogative. Below, we will explore how vital vegetariansim or consuming meat can be for several factors with contrasting views.
Research conducted has shown that a significant portion of the population in advanced countries that does not follow a vegeterian lifestyle can have a detrimental contribution to starvation in these societies, as a large amount of cereal crops can be used, not to breed animals but to supply people with food. This can result in several environmental issues such as the increase in greenhouse gases and the usage of aqua replies.
Moreover, it has been both scientifically and archaeologically proven that ever since pre-historic times, mankind would ingest meat, which brought about the aptness of the mind and brain development. We can unequivocally claim that consuming meat is the norm. We cannot deny that both parties’ eating habits can bring some very desirable effects, not only to one’s health, but also to an environmental extent. There is no doubt in my mind though, that devouring a well-cooked piece of meat is irreplaceable.
All things considered, the topic about whether consuming meat is beneficial, should be reassesed as we cannot deny that we humans are omnivores and that meat is essential to our health.


With over 100-flavors of gourmet cupcakes, cakes, specialty cheesecakes, pies, brownies and cookies to choose from, we help you create an elegant dessert offering to keep your guests raving. We combine delicious desserts with beautiful displays for unique dessert tables.
Kelly Leigh Cakes is a Boulder, CO based cake studio specializing in buttercream and fondant wedding cakes and other petite desserts for your special occasion. Our custom cake designs range from traditional tiers to one-of-a-kind creations. We adore all of our couples and consider it an honor to be part of such a special day. We want to help make your celebration unforgettable by providing excellent custom service, open communication and quality products.
Serving couples planning weddings in: Denver, Boulder, Aspen, Steamboat Springs, Colorado Springs, Pueblo, Grand Junction, Cheyenne, Laramie, Albuquerque, Santa Fe, Taos, Alamogordo, Salt Lake City, Provo, Ogden, Orem, Las Vegas, Henderson, Reno, Winnemucca, Phoenix, Flagstaff, Scottsdale, Tempe, Mesa, Sedona, Chandler


SUNDAY - THURSDAY
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FRIDAY - SATURDAY
10AM - 10PM
(905) 455 0666
Call us for more info...
Welcome to Our Site! The best way to find a caterer in Brampton, Ontario is to shop around; use our refined list of professional caterers and event planners to make your catering hunt that much easier. We have a refined list of recommended Brampton caterers and event professionals for your review. To find a local caterer or ...
We have been ordering take out from Friends for quite a few years. The food is always delicious. The naan breads are so good and freshly made. Butter chicken is quite nice as is the Tandoori Chicken. Sometimes we will stop in to pick up some samosas for an appetizer if we are having people over. We have never dined in but they have recently done some renovations. While they were closed for renovations our kids kept asking when they would open again, that is how much they love it!
One of my favourite restaurants. The thali is amazing tasting & the value is ridiculous. You can go there and eat a giant meal for under $10, fresh wonderful food. Highly recommend.


Comfort Memorial food For All is a non-profit organisation whose aim is to provide food to anyone who has difficulty purchasing enough food to avoid hunger...
It is based on Biblical principles of 1 John 3: 17-18 and it relies solely on food donations and every food item makes a significant difference in the lives of people who come to the food bank.
We operate on the "frontline" model, giving out emergency food parcel directly to those in need. Everyone with a need is welcome especially people who come in off the street without a referral.
How to get to us:
We are based in Gloucester House, located right next to the Milton Keynes County Court along Silbury Boulevard.


We seek God’s guidance on our journey to service. We produce strawberries with a passion for quality, flavor, freshness, nutrition and food safety.
Our modern Farm Market with clean restrooms and ample parking offers pre-picked berries, a full variety of fresh produce, many professionally processed products from our bounty, a full range of beautiful hanging flower baskets, fresh cut flowers, hybrid blackberries, blueberries, peaches, local honey, delicious fruit bread and fritters. We also offer several convenient satellite locations.
- Fresh Strawberries
- Fresh Peaches
- Pick-your-own Flowers
( our own sweet onions)
- Lettuce & Spinach
- Fresh hand-snapped asparagus
- Full line of fresh produce, Heirloom tomatoes, squash, cucumbers and pickles.
- Gurosik’s Berry Plantation Strawberry products professionally processed from our own bounty
- Local Honey
- Delicious Fruit Bread and Fritters
- Beautiful hanging flower baskets, ferns and hibiscus.
The opportunity to experience pristine rural America (see U-Pick Strawberries and Flowers).
Our Farm Market design provides you with the freshest produce and best possible quality products, with absolute minimal handling in a modern comfortable environment. Ample parking provided.
From our crew to you, pre-picked berries are brought fresh from the field through a large rollup door and a large pallet door to the walk-in cooler. They are then stocked to the shelves of the glass door cooler.
Select your product while standing in a neat, clean, naturally illuminated, air conditioned building with multiple modern restrooms.
Berries have been handled twice, versus 8-10 times for most supermarket products, and they are 1000 to 3000 miles fresher, and that’s the “Farm Fresh” difference.
CHARLENE @ THE MAIN FARM MARKET
Marilyn and Clyde Gurosik at the Farm entrance on 51st ANNIVERSARY


Welcome to Cafe Nicoleta
Cafe Nicoleta is managed by Nicoleta with the help of a team of workers who all work to strict hygiene regulations so that none of our cooked food is ever touched by human hands. We aim to provide service with a smile and all our staff are very friendly so that all our customers will feel at home from the moment they enter our cafe.
All of our food and sandwiches are made fresh every day with a varied selection to suit most taste buds. This also applies to our coffees and teas that give our customers different brands to choose from. We have comfortable seating for anyone who would prefer to eat in.
We provide free Wi-Fi for any of our customers.


Tarts, with their buttery crusts and sumptuous fillings, find a perfect match in the vibrant and juicy nature of fruits. These luscious treats showcase the best of seasonal bounties, infusing tart recipes with a burst of flavors and colors that elevate the dessert experience. Here are five of the most delicious fruits that reign supreme when it comes to crafting exquisite tart creations:
1. Strawberries Strawberries, with their sweet and slightly tart flavor, make them an irresistible choice for tart fillings. Whether whole, sliced, or pureed, these ruby-red gems bring a burst of freshness to tarts. Pair them with creamy custards or silky pastry creams to create a delightful balance of sweetness and tanginess.
2. Raspberries Raspberries, delicate and slightly tart, lend a sophisticated elegance to tart fillings. Their vibrant red hue and natural sweetness make them perfect candidates for jams, coulis, or simply as a layer atop pastry creams. Their sharpness beautifully complements rich, buttery tart crusts.
3. Blueberries Blueberries, known for their sweet-tart flavor and vibrant color, add a delightful burst to tart fillings. They can be showcased in various forms—fresh, cooked into compotes, or gently simmered into fillings. Their versatility makes them a stellar choice for both sweet and savory tart recipes.
4. Peaches Peaches, with their juicy and succulent flesh, bring a natural sweetness to tarts. Grilled, caramelized, or simply sliced, peaches impart a fragrant, sunny flavor that pairs well with buttery crusts and creamy fillings. They add a hint of summery essence to tart creations.
5. Apples Apples, available in an array of varieties, offer a diverse range of flavors for tart fillings. From the tartness of Granny Smith to the sweetness of Honeycrisp or the floral notes of Pink Lady, apples bring complexity and depth. Whether sliced thin or cooked down into compotes, they offer a comforting familiarity to tarts.
Unlocking the Flavor Potential
The beauty of using these fruits in tarts lies in their ability to meld with various textures and flavors. Whether used fresh, baked, or cooked into fillings, these fruits elevate tart recipes with their unique characteristics—offering a delightful interplay of sweetness, tartness, and juiciness.
Pairing and Presentation
Pair these fruits with complementary ingredients such as creamy custards, silky pastry creams, or delicate almond frangipane for a harmonious flavor profile. Their vibrant colors make for stunning visual presentations, whether arranged in a symmetrical pattern or artfully scattered atop tarts.
Conclusion: Celebrating Nature’s Bounty
Fruits stand as nature’s gems, adding a burst of freshness and natural sweetness to tart creations. With their diverse flavors and textures, strawberries, raspberries, blueberries, peaches, and apples reign supreme in the world of tart-making—transforming simple pastries into exquisite desserts that capture the essence of the seasons. Embrace these fruits to unlock a world of tart possibilities and create indulgent treats that delight the senses and captivate taste buds.


I have made this for myself as an evening sweet treat for weeks now!
It started out as a “microwave cobbler in a mug,” but when I broke the handle off my microwave and could no longer open it, I transitioned over to my oven.
I removed as much sugar as I could, so this treat is only 315 calories!
Continue reading “Fruit cobbler for one”
Not gonna lie: Shakeology tastes kind of nasty at first sip.
But then again, most shake-like supplements taste that way to me.
But you find ways to doctor the mix to make it tastier. Continue reading “Shakeology review and recipe”
In all the time I’ve used 21 Day Fix Extreme, I’ve never used the little food containers. But I did want to follow the plan.
So I measured the exact amount of each food container using regular measuring cups. This makes it easier to track foods on MyFitnessPal, too!
Continue reading “21 Day Fix containers, actual measurements”
This came about from an original 21 Day Fix-approved recipe for Eggroll in a Bowl.
I accidentally bought broccoli slaw instead of coleslaw mix the first time I made it, and I ended up liking it so much, I decided to use broccoli slaw from then on!
It’s my go-to warm bowl of protein and veggies. I make a batch for the week and then I’m good to go.
Continue reading “Turkey broccoli slaw”
Eatsa is one of those high-tech food stops that is irresistible to a foodie geek like me.
Here’s how my first experience went!
Continue reading “Eatsa review and customization tips”
I love steel cut oatmeal anyway, so this wasn’t much of a challenge…
My cholesterol levels are starting to creep up, and I wondered why.
I went on an oatmeal wave a few years back, when my cholesterol levels were at their lowest, so I think it’s time to get back on it again.
It’s really easy to make a batch on Sunday that you can use through the week!
Continue reading “Steel cut oatmeal, a cholesterol-fighting breakfast”
Healthy microwave popcorn is the best thing I can eat when I’m craving crunchy and salty. It’s got fiber, good fats from olive oil, and low-sodium salty goodness from Flavor God Everything Seasoning.
I use my Nordic Ware Microwave Popcorn Popper and good ol’ Orville Redenbacher to make a bowl that’s fast, easy, and chemical free.
Don’t ever buy those microwave popcorn bags again!
Continue reading “Healthy microwave popcorn recipe for one”
I’m pretty strict about what I eat most of the time. To make it convenient, though, I tend to eat the same meals, and day of meals, over and over again. I eat for fuel, not for pleasure. (Man, that sounds so sad, doesn’t it? I do allow myself one cheat meal a week. Then I eat for pure gluttonous pleasure.)
Anyway, I notice that one certain day’s worth of meals makes me feel particularly good, keeps me within my macros, gets me all 21 Day Fix colored boxes in the right proportions, and results in a good weigh-in the next day.
I call it My perfect day of eating and it goes like this.
Continue reading “My perfect day of eating”


Loved by locals and made famous with their appearance on Cupcake Wars, the only battle inside this North Beach bakery is one of will power versus temptation. Happily for me, will power was the biggest loser and I enjoyed both a generous slice of red velvet cake and a delicious cup of coffee before waddling
Calvert County may not have the number of restaurants as those north of us, but you don’t have to leave the county to eat well.
There are some incredible restaurants just down the road with some of the best seafood around caught fresh that day and prepared by locals who really know what they’re doing. More than just seafood, Calvert offers local beers and wines, award-winning Key Lime pie, food with a Cajun twist and so much more.
Discover Calvert’s hidden culinary treasures with us. We’ll show you where the locals love to eat and why.
I heard good things about Chesapeake Grille & Deli, which is what compelled me to stop in there for lunch one day with my husband as we were out running errands in Dunkirk. When we walked in and saw the line of people waiting to order their lunch at the counter, I realized it must
With so many restaurants to choose from, I’m not one to return to the same place very often, if ever, but then I found the CD Cafe. Rules are made to be broken, right? Wow. If you’re looking for something out of the ordinary or something that sounds ordinary, but puts an extra special twist
Fridays Creek Winery was my first Maryland wine experience after we moved here last year. Their tent was the first one I saw at the Calvert Wine and Arts Fest, and I made a beeline for it. Moments later, I was sipping a Traminette, which I was told was similar to Gewurztraminer – my favorite
I love ice cream and more specifically frozen yogurt. When I heard that Yogurt City was already open in Prince Fredrick I couldn’t wait to give it a try. Yogurt City is located in the Prince Frederick Shopping Center with the Green Turtle and Sakura. When you enter you are greeted by bright colors, fun


I purchase fruits from the fruit stalls nearby the auto stand in my colony. There are many fruit hawkers besides the auto stand. I usually get fruits from there. I purchase bananas, oranges or sometimes grapes. Different fruits are kept for sale as per the season. From a week, I was getting fruit from one single fruit vendor, So, I became one of the good customers of fruits. I usually purchase bananas costing Rs. 20. I get about 4 bananas in twenty rupees. If I would tell about grapes, he sells 250 gram grapes at the cost of 20 rupees and half kg grapes at 35 rupees. It’s a good deal.
Today, I reached nearby the fruit stall looking over all fruits kept over the cart. I was bit dismayed looking at the bananas. Quality of banana was not good. I was on the way to turn back, but Fruit seller shouted excitedly, ‘Come Sir, Come! What do you want today?’
I uttered, ‘Bananas!’
He said laughingly, ‘I see, you had a nice dinner today! It is best way to keep rough and tough by eating bananas after a meal.’
I even have never asked him about anything. He pleased me by speaking Health tips. Usually, he offers four bananas, but today he pulled five bananas from the heap and raised these in front of me. I some what attracted and took them paying twenty rupees. I pushed bananas into the bag and reached home. I took out bananas after an hour. I found that bananas were completely over ripened and not good for eating. I found he deceived me for twenty rupees. I thought, I won’t approach again to that banana shop. If he would have sold such bananas for new customer, it would be good, but now he may lose permanent customer. I may find another alternative vendor of fruit.
So, while doing any business, one should not lose the credibility and trustworthiness of customers. This fruit hawker sells bananas daily, but couldn’t attract customers. Fruit shops earn much better than him, because they have permanent customers of fruits.


The Ark of Taste is Slow Food’s catalogue of disappearing local food culture. On board The Ark are breeds of domesticated animal, cultivated plants, artisan food products and the techniques used to make them. All are in need of recognition and protection.
Many local products and traditional production methods have suffered due to competition with mass-produced, available all-year-round food products, which have often travelled extensive food miles to be sold in supermarkets. However, farmers, small-scale producers and restaurant owners are fighting back, by promoting local food systems based on heritage livestock breeds and crop varieties, sustainable and seasonal production methods, local food sourcing and regional cuisine.
The Ark of Taste brings together small-scale, quality food production belonging to the diverse cultures, history and traditions of the entire planet. It draws attention to the existence of an extraordinary heritage of animal breeds, fruit and vegetable varieties, fish and seafood resources, cheeses, breads, and numerous other artisan products, all of which are at risk of extinction within generations given present trends. Administered by the Slow Food Foundation for Biodiversity, it invites everyone to take action to help protect the items in The Ark. This can involve buying and consuming artisan products, supporting their producers, or taking part in various campaigning initiatives.
The Ark of Taste currently (February 2016) has 2,836 products on board from all around the world. The UK has 84 products on the Ark. These are mainly rare animal breeds (21); artisan cheeses from specific localities (10); localised fish and shellfish (10); fresh fruit and dried fruit products, including nuts (11); and vegetables (9). Also included are cured meat products, cereals and flour, baked products, spirits, pulses, seaweed (dulse) and honey. Further details of these products are given on the Slow Food UK website (http://www.slowfood.org.uk/ff-products/)
There are currently five Welsh products in The Ark of Taste: a cheese, two animal breeds, a rare apple variety, and a seafood product (listed below). One of the aims of Slow Food South East Wales is to identify, research and propose further Welsh products for inclusion in The Ark of Taste.
Artisan Caerphilly Cheese
Traditional Caerphilly is a hard, crumbly white cheese, with a short maturation period, made using unpasteurised milk. It has long been produced by hand, on small family-run farms, as a means of using and preserving surplus milk. On local markets, it was typically sold in the form of 5 or 10 lb truckles. From the 1830s onwards, it became associated with Caerphilly because of its popularity among the town’s mining community. Today, it is in competition with a very different young cheese product, also called Caerphilly, which is mass-produced using pasteurised milk and sold more cheaply in supermarkets. Traditional Caerphilly cheese is still produced by a limited number of creameries in South Wales, such as Caws Cenarth. A small quantity of aged Caerphilly is also available from artisan producers.
Badger Face Welsh Mountain Sheep
The Badger Face Welsh Mountain Sheep is a low-maintenance Welsh mountain breed. It has two sub-types, both being relatively small and hardy: the Torddu (black belly) and Torwen (white belly). This breed produces milk, wool and high quality fine-textured meat of excellent flavour. Although a very old breed, it was first officially recognised in 1976, when a small group of farmers in mid Wales, who were breeding the sheep, formed the Badger Face Welsh Mountain Sheep Society. Pedigree flocks are relatively small and mostly kept by smallholders for their unique characteristics. They are slow to mature, but produce very flavoursome meat. Small-scale producers, such as Hebsnbadgers and Llwyn-on, are promoting it as a Slow Meat product.
Bardsey Island Apple
A medium-sized, sweet and juicy, pink eating apple with a unique lemon aroma, the Bardsey Island Apple is a very rare variety. The mother tree grows by a house built by Lord Newborough in the 1870s on Bardsey Island, where it is continually ‘pruned’ by salt-laden gales. The trees produced by grafting from it are resilient and disease-resistant, requiring no chemical spraying. The Slow Food UK website relates how, in 1998, ornithologist Andy Clarke brought several apples from the tree to local fruit grower Ian Sturrock for identification. He, in turn, took them to the National Fruit Collection in Brogdale, where the Bardsey Island Apple was declared a new variety. The variety is grown by Ian Sturrock & Sons of Bangor and other small-scale producers in North Wales, where it has spearheaded a resurgence of interest in old and almost extinct Welsh Varieties.
Pedigree Welsh Pig
The Welsh Pig was first referenced in the 1870s, and the Welsh Pig Society (formed 1922) played an important role in increasing numbers and developing its commercial characteristics. The pig is white with lop ears, a curly tail, and a long body. It is hardy and thrives in both indoor and outdoor conditions. The breed has a traditional pork flavour, and produces high-quality, well-developed hams, with a desirable ratio of meat (70%) to fat (30%). Although it has characteristics that could be of valuable to the modern pig industry, numbers have continued to decline due to competition with commercial breeds. Small producers, such as Kilvrough Welsh Pigs on the Gower, rear Pedigree Welsh Pig non-intensively and provide a range of cuts and joints from.
Penclawdd cockles are removed from the low-tide sands of the Burry Estuary, near Swansea, by pulling a flat cart (once by donkey, now tractor) with a metal scrape to expose them for hand-picking. A government decree in 1965 only permits licensed gatherers to take cockles, within limited quotas. They are sold at local markets, either boiled and peeled or untreated. The cockle industry in Penclawdd has suffered due to water pollution and mismanagement of stocks, though there has been a recovery in recent years.
Many of the traditional products in The Ark of Taste have helped shape local cuisine. Protecting these products helps preserve the recipes, knowledge and history surrounding them, which may also be at risk of being lost. This is certainly true of Penclawdd cockles, for example, where cockles fried in bacon fat are an ingredient in a traditional local ‘Welsh breakfast’, along with laverbread and fried eggs, while the Swansea Cockle Festival is celebrated every September.


Or eat it. Y'know... Especially if you're at Colwick Hall! And yes, that's right! - Byron's Brasserie have done it again! The Silly Old Bear and his friends have bounced into Byron's Brasserie for another afternoon tea full of savouries, cakes and gorgeous room decor.
We arrived at Colwick Hall and I had preordered Prosecco for our arrival as it was Nicky's Birthday and that was given to us straight away. We ordered our usual English Breakfast and Decaf tea and waited for our food.
The menu this time was yummy, although a little more traditional. If you remember last time we had mini burgers in a blue bun and cherry compote instead of jam on our scones. This time was a little different, but still really good!
The sandwich selection we had to start with were so nice with cucumber and cream cheese, chicken, bacon and mayonnaise, a prawn cocktail wrap and - my favourite - mature cheddar and chutney. I was loving life with the last one, it was basically an extra perfect version of my favourite sandwich, cheese and pickle!
The bouncy trouncy savouries were our favourite this time, which is really unlike us. The cute little cup of soup was carrot, orange and ginger. I wasn't sure how I felt about this combination but as soon as I tasted it I was in love. New favourite soup flavour, I think! The pear and stilton mini croissant was the same. I wasn't sure how I felt about eating a croissant with mouldy cheese and fruit in it, but it was our favourite thing of the whole meal. I'm tempted to make some myself but I have a feeling it won't be nearly as nice if I do it... I'll leave it to the professionals!
With the scones this time, we had cream with 'hunny' and a chocolate spoon for us to scoop it out with. Obviously topped with jam, because you have to!
Then it was time for some rumbly tumbly delights!
In a crate, similar to that from Potty For Peter, was a selection of cakes that looked and tasted amazing! This time it was completed by a cute little bee house!
In this selection of yummies, was a Donkey 'tael' blueberry muffin with raspberry cream, frosted lemon drizzle slice, passion fruit macaroon with stripes, honeycomb mini cheesecake, and my favourite was the elderflower and lime tart.
Call them on 0115 9500 566 for more information and to book. This afternoon tea, Monday to Wednesday, is £30 for two people and is £23.95pp Friday to Sunday. Byron's cater for all different dietary requirements, give them a call for more information!
*Not paid or sponsored, as usual all thoughts and opinions are my own*


We want to help our friends, neighbors, and the people of our community experience the excitement of growing delicious and healthy foods right at home. Whether you have a spacious back yard or a modest patio, we can create an edible garden you'll enjoy!
Having an edible garden in your yard is an exciting and fun way to watch food go straight from the Earth to your table.
With Garden à la Carte, we can help you create a custom garden tailored to suit your needs and tastes.
Your Garden à la Carte team is ready to help you with all kinds of edible gardening needs.
Convert established gardens to edible gardens
Refresh preexisting edible gardens
Maintain your edible garden for maximum enjoyment


Shirley is making yummy Fudge to support the Camp Fund and Ministry Shares (50% each).
The 2016 homemade fudge flavors will be peanut butter, peanut butter with walnuts, chocolate, and chocolate with walnuts. Yum!
Both one-pound and half-pound sizes will be available, for $10 and $5 each, respectively. Perfect for gift-giving or as a treat for yourself!
Orders due by Dec. 4th. Fudge will be ready to pick up on Dec. 18th.