Embrace the transforming powers of our Iaso® Original Tea in a convenient instant formula. Our proprietary blend is loaded with three herbal extracts and combined with Nutriose FM06 – a soluble dextrin fiber – to help support a healthy appetite and have you feeling energized.
Promotes digestive wellness.*
Provides a gentle cleanse.*
Encourages healthy weight management.*
Feel the bliss and the cleansing benefits of this proprietary instant formula infused with a spirited, fruity flavor. Our Iaso® Fruit Punch Instant Tea is like no other and offers an assortment of health benefits in only ten calories per serving. Be happy and in the moment with one of our most sought-after teas!
Delight in the cleansing benefits of this proprietary instant formula – powered by Full Spectrum Hemp Extract** – and infused with a lively and refreshing lemon flavor. With only ten calories per serving, this tea offers an assortment of health benefits. It's loaded with herbal extracts and combined with Nutriose® FM06, a soluble dextrin corn fiber to help you feel energized, uplifted and amazing all at the same time.*
Iaso® Instant Tea contains Cassia Angustifolia to help promote regular and gentle bowel movement. This proprietary formula is powered by Broad Spectrum Hemp Extract** with over 100 phytonutrients. It is also equipped with several more incredible extracts and combined with Nutriose® FM06 (a soluble dextrin corn fiber) to help support a reduced appetite and healthy digestion. It's is the perfect complement to your diet and weight management program.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Not intended for use by children. If you are pregnant, nursing, or taking medications, consult your physician prior to use.


A Legacy of Delicious Encounters
As a benchmark of gastronomy, SJM Resorts is proud to carry on the heritage of culinary excellence curated by world-acclaimed chefs. From fine haute cuisine to authentic flavours, discover an epicurean journey that will tantalise your senses and delight your palate at our highly accomplished dining destinations.
Star-studded Gastronomic Success
With world-renowned dining establishments and highly recognised, award-winning wine programmes, SJM Resorts has held the pinnacle of Macau's culinary landscape for decades.
- BY PROPERTY
- BY CUISINE
- GRAND LISBOA PALACE
- GRAND LISBOA
- HOTEL LISBOA
- PONTE 16
- BAR & LOUNGE


With the winter that some of us have had, it’s hard to believe Memorial Day weekend is just around the corner! As long as the weather continues to cooperate and you have off work, it’ll be the perfect opportunity to kick off the season of outdoor entertaining.
What’s better than a warm sunny day filled with outdoor games, grilling and relaxing? A fizzy drink to sip all day long! We’ve rounded up some of our favorite refreshing spritzer recipes and thought we’d share… just in case you wanted to try something new at your next get together this summer.
(Source Tasty Kitchen)
Watermelon Spritzer from Tasty Kitchen
This one is great for when you have that watermelon, fruity craving!
- 2.5 pounds Fresh Watermelon (seedless If You Can Find It), Rind Removed And Cut Into Cubes
- 3 whole Lemons (seedless If You Can Find It), Juiced
- 2 Tablespoons Honey
- 2 cups Chilled Seltzer Water (more Or Less)
- 6 sprigs Lemon Balm Or Mint, For Garnish (optional!)
- Place the watermelon, lemon juice and honey into a food processor. Process until smooth.
- Strain the mixture into a large bowl, pressing the juice out of any seeds or pulp that remains in the strainer.
- Pour the juice into a large pitcher and chill until you’re ready to drink.
- Serve with a splash of seltzer water and lemon balm or mint, if using.
Green Tea & Ginger Spritzer from Newport Natural Health
Green tea and ginger are always a great duo, plus they are both so healthy for you!
- 2 cups filtered water
- 1/2 cup raw organic honey (you may substitute a bit of the herbal sweetener stevia, if you prefer)
- 6 green tea bags or 6 ounces of green tea leaves
- 1 teaspoon ground ginger
- 2 teaspoons grated lemon peel
- 4 teaspoons fresh lemon juice
- 1 bottle of your favorite unflavored sparkling mineral water
- Combine water, honey or stevia, ginger, and grated lemon peel in a saucepan. Bring to a boil over medium heat. Reduce heat to a slow boil. Cook for about ten minutes, stirring occasionally.
- Remove from heat. Add the green tea bags or tea leaves (inside a tea ball), cover, and allow to steep for another ten minutes. Stir occasionally.
- Remove tea bags or tea ball. Add lemon juice and stir. Pour into a container with a lid (preferably glass rather than plastic) and place in the refrigerator to chill.
- When tea mixture has cooled, pour about 1/2 cup into a glass of ice. Fill the glass with sparkling mineral water, and enjoy a refreshing, healthy drink!
Star Spangled Spritzer from Apron Strings Blog
Why not carry the patriotic spirit into the drinks with this red, white and blue deliciousness.
- Place a few strawberries, blueberries and chunks of pineapple in a glass.
- Muddle the fruit by mashing it with a wooden spoon or muddler (if you have fancy barkeep type equipment).
- Toss in some ice cubes and bits of the aforementioned fruits.
- Pour in a favorite ginger ale or lemon lime soda.
- Sip on your veranda whilst lounging in a swing or Adirondack chair, fanning yourself with a paper fan southern belle style. Ok, that last step is optional. But so fun.
Let us know which one is your favorite, or if you have a great spritzer recipe of your own to share! PS – Need a few outdoor living accessories to spruce up your outdoor space before you invite people over? Check out our firepits, grilling accessories, lighting decor and more on Willard and May!
Happy Memorial Day!


Delicately aromatic, subtly complex, this PNG is citrusy and sweetly herbaceous, with leading notes of Meyer lemon zest, marjoram, and cashew, supported by a throughline of apricot and a hint of spicy lavender. Mouthfeel is rich and full, and acidity is bright, even citrusy.
Papua New Guinea
The 703 smallholders in the Jimi River coffee network are among five of the most remote and isolated coffee communities in Papua New Guinea, where it takes a day’s walk to reach the nearest road. Together, they form an organic coffee grower group that focuses on bringing the best practices in social, environmental, and economic standards to their 787 coffee plots.
The farms in this network reach altitudes of 1600-1900masl, and 90% of the coffee is planted in the shade. All of the coffee grown in these plots is hand-picked, pulped, fermented, washed, sun-dried, and stored until they reach sizeable volumes.


Clewiston, FL — April 29, 2011 — U.S. Sugar Corporation, celebrating its 80th Anniversary, once again led the Florida sugar industry in production and efficiency despite devastating freeze damage to the sugarcane crop for the second consecutive year. In 2010-2011, the company harvested 5.63 million tons of sugarcane which yielded approximately 620,000 tons of raw sugar and 38 million gallons of molasses.
“While we have lost production, it is satisfying to note that all the investments and improvements implemented over the last few years have resulted in our taking far less of a hit due to weather impacts than others in the industry,” said Judy Sanchez, senior director of corporate communications and public affairs.
Sanchez said Florida’s sugarcane crop suffered 12 different freeze events below 28 degrees between January and December 2010, reducing both sugarcane tonnage and sugar yield. Even though U.S. Sugar started harvesting weeks earlier and ran later than everyone else, the Company harvested 100% of its crop and reported an estimated 8.3% decrease in sugar production compared to last year while the rest of the Florida industry reported 13%-20% decreases.
“U.S. Sugar’s investments in superior infrastructure and technology, its 24-hour harvest program, efficient private railroad transportation system and state-of-the-art sugar manufacturing facility, along with the best people in the industry, enable our business to succeed even under difficult conditions,” Sanchez said.
Sanchez said the Clewiston Sugar Factory ran extremely well all year and its refinery, currently undergoing a 10% expansion, again is on a potentially record-breaking pace. In addition to refining 100% of the Company’s raw sugar production, the Clewiston Refinery can import foreign raw sugar and refine it profitably. That sugar currently is being imported through the Port of Palm Beach.
Over the past 80 years of operation, U.S. Sugar has produced and processed 500 billion pounds of sugarcane, produced 51.3 billion pounds of raw cane sugar, produced 12.6 billion pounds of refined granulated sugar, 1.3 billion gallons of molasses and more than 3 million MW hours of energy.
The United States Sugar Corporation came into being during the Great Depression, at a time when the little southern town of Clewiston was little more than a dot on the map near the southern tip of Lake Okeechobee in South Florida.
On April 29, 1931, automotive pioneer, industrialist, and philanthropist Charles Stewart Mott transformed the bankrupt old Southern Sugar Company into United States Sugar Corporation, acquiring all its lands, sugar mill, and other assets. The Southern Sugar Company had purchased the mill and remnant equipment of the defunct Pennsylvania Sugar Company (Pennsuco) constructed in Hialeah, Florida and operated by Ernest “Cap” Graham, father of former Governor and Senator Bob Graham.
Investing much of his own capital, Mott revived the company and convinced other investors and creditors that the dream of growing sugar in the rich muck soils around Lake Okeechobee was not only possible, but profitable.
Mott had already earned a reputation as one of the top industrial executives and most astute businessmen in the United States. He had taken a small family business that produced wire bicycle wheels and parlayed it into major stock ownership of General Motors. Although a successful businessman, he maintained a keen interest in the land and farming, a throwback to his farming ancestors who came to this country in 1645 and settled on the soil. Charles Stewart Mott, with a unique blend of experience, knowledge, and drive, was to lead U.S. Sugar Corporation to its position as one of the country's most successful agricultural operations.
Overcoming drainage problems and developing suitable varieties of sugarcane for Florida were the top priorities. The Company brought in experts in cane growing and production from Louisiana, Cuba, and the West Indies. Sugar production increased, the Company grew, and by 1941, there was indeed a profitable Florida sugar industry.
The key to the continued growth and future of the Company was the Clewiston Sugar House. When Southern Sugar opened it in 1929, it could process 1500 tons of cane per day -- with future expansion built into the design. Over the years, it was altered, adapted and enlarged. Time and time again, it established records as the most efficient single-tandem mill in the world, far superior to many newer mills. And although there were many changes, the fundamental process remained the same.
In 1959, the Company increased its milling operations with the construction of an additional raw factory on the southeastern rim of Lake Okeechobee. The Bryant Sugar House, opened in 1962, would be the world's most modern. Like its sister mill at Clewiston, Bryant was built with expansion in mind. Its 5,000 tons per day capacity would be increased again and again.
As others recognized the potential of the Lake area, new sugarcane operations began to arrive. The industry pioneered by Charles Stewart Mott was on the verge of dramatic growth. As Florida's sugar industry expanded in order to replace sugar once imported from Cuba, the Company’s research and technology helped make this greatly increased production and milling possible.
By the early 80’s, Florida had become the largest sugar-producing state in the country. U.S. Sugar Corporation was the largest sugar producer in the state. Setting the Company apart from other area sugar operations were its internal transportation system, a railroad with over 120 miles of track and 1100 railcars linking the sugarcane fields with the mills, and its extensive research facility that bred more than 125,000 new varieties each year. Company-funded research ranks among industry leaders in integrated pest management, global positioning technology, and cellular biology research.
As the Company grew, it diversified into cattle, vegetables, and other crops (South Bay Growers, including 13,000 acres of land and an existing Corrulite container business was acquired in 1980), but sugar would remain the heart of the Company's current and future plans.
Another new and exciting era for U.S. Sugar was beginning. In the mid 80's, employees became the largest shareholders in the Company through an ESOP (Employee Stock Ownership Plan). Today the Company is primarily owned by its employees and charitable foundations set up by Mr. Mott -- The C.S. Mott Foundation and The Mott Children's Health Center.
In 1985, the decision was made to convert the Company’s cattle operation into citrus groves. Over 29,000 acres were planted in orange trees and designs for the first new citrus processing plant built in Florida in over two decades were drawn. In 2002, Southern Gardens purchased the 3762-acre Alcoma Groves adjacent to its own Dunwody Grove, bringing total citrus acreage to over 32,000 grove acres.
Through the dedication and hard work of management and its employee-owners, U.S. Sugar Corporation continued to expand and progress. In January 1994, Southern Gardens Citrus Processing began operations. The $100+ million facility is one of the most efficient and environmentally-friendly juice processing plants in the world. Following Company tradition, the plant was built with the infrastructure to triple its capacity. In fact, Phase II construction was completed in 1996 and enabled the plant to process more than 19 million boxes of fruit per season. The citrus plant now has 56 one-million-gallon aseptic storage tanks for not-from-concentrate orange juice. Ultimately, the plant will process over 30 million boxes of fruit, producing 180 million gallons of juice annually.
In October 1998, U.S. Sugar Corporation officially opened its new cane sugar refinery. This facility is the first fully-integrated cane sugar refinery in the nation. The refinery had an initial capacity to produce 540,000 tons per year. As tradition dictates, the refinery was built with the infrastructure to expand rapidly and efficiently. The first incremental expansion was completed in 2002, taking capacity to over 600,000 tons a year. Also, the decision was made to add liquid sugar production to the refinery, and this $2.5 million addition was completed in November, 2002. Additional expansion the following years allowed U.S. Sugar to refine its total sugar production with another 10% expansion underway today. The 5.5-acre, 300,000 sq. ft. facility includes processing, packaging, and warehousing, servicing both consumer /retail markets and bulk industrial customers. The refinery enables U.S. Sugar to take the sugar process full circle, from cane field to consumer.
Today, U.S. Sugar Corporation is one of the country’s largest privately held agricultural firms. The Company farms 180,000 acres of the most productive farmland in the United States. In 2008, its newly consolidated and automated milling and refining facility at Clewiston became the world’s largest vertically integrated sugar cane milling and refining operation -- capable of processing up to 42,000 tons of sugarcane per day and producing ~700,000 tons of sugar per year. In addition to sugar and citrus, the Company also owns a short-line railroad – the South Central Florida Express.
As stewards of this land, U.S. Sugar has pioneered and encouraged the implementation of special land and water management systems, called Best Management Practices, which help the environment. We are proud partners in ongoing Everglades restoration efforts.
In 2010, the State acquired ~27,000 acres of U.S. Sugar property (primarily citrus land) as part of its River of Grass restoration initiative to provide additional water treatment and water storage.
At U.S. Sugar, the traditional farming values are successfully combined with modern technology so that the result is farming that is compatible with the environment and with the economic realities of the next century. As the vision of Charles Stewart Mott continues to unfold, United States Sugar Corporation is positioned to meet the challenges of the future with the strength of the past.


Who doesn't love pizza? I know my children love pizza. Well, my daughter loves pizza, but my son, he is a part time pizza lover. Anyway, we've made pizza at few times at home, but we have ordered out more times than I care to remember. My daughter loves placing her order when we order out, so I thought it would be nice to create these cute order forms for our homemade pizza night. Making pizza is great for teaching math concepts. The pizza can be used as a manipulative to help create the visual representation of fractions. Children can see how a pizza is cut into eight equal parts. They can also learn about angles as cut the pizza. And let's not forget the science of it. Children will observe the chemical changes from the start of waiting for the dough to double in size and the change of the dough as it cooks.
The recipe below makes 2 medium size pizzas
Step 1, In a small bowl, mix together the 1 1/2 cup WARM water and 1 teaspoon yeast. Let it sit for 10 minutes. After 10 minutes, you will notice bubbles.
Step 2, In a separate medium size bowl, add 4 cups flour and 1 teaspoon salt.
Step 3, Pour the yeast mixture into the flour and mix it all together until a dough forms. Sprinkle very little flour on a clean surface and gently knead the dough into smooth ball. Then place the dough back into the bowl.
Step 4, Pour 1/2 teaspoon of olive oil or vegetable oil onto the dough and rub it all over. Cover it with a towel and let it sit for 1 hour until the dough rises. I personally like to put my bowl in the oven with the light on to generate a little heat.
Step 5, The fun part! Your dough should have doubled in size. Punch a hole into the dough to release the air. Actually, don't do that. Let the kids do it; they will think it's the coolest thing ever. Then, cut your dough in half. You can make two pizzas or place one dough in the freezer. If you choose to freeze, place the dough into a large size Ziploc bag with enough room for the dough to expand. It can be frozen for up to 6 months.
Step 6, Preheat oven to 450. Sprinkle very little flour onto a clean surface and roll your dough out into a circle. Then, transfer the dough to a pizza pan. Add pizza sauce, cheese, and toppings. With the extra dough, I cut it in half for the kids. I provided a smaller dough for the children because it would be easier for them to manage.
Hi, I am Odessa. I'm a mom of two wonderful children and a teacher. I have a Bachelor of Arts in Early Childhood Education and a Master of Science in Childhood Education with over 10 years of PreK and Kindergarten experience. I am a lover of all things literacy for children and their curiosity of the world. Get comfy and click around my site. I hope you find something you'll like, and something your kids will love! P.S. Akwaaba means 'welcome' :)
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mindfulness and nature-based education
Posted on May 1, 2019
by Dawnn McWatters, Psy.D.
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As I wind down the final month of my practice as a psychotherapist, things are exploding (in a good way) at home on our little farm. But rest assured, I’m hard at work growing the SAVOR Project, as well, and updates will be coming…
Category: Food and family, Know your food, mind/body health, Mindful eating, SAVOR ProgramTags: food, food literacy, gardening, health, the savor program
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A mighty meat packed selection of our highly popular Complete and Balanced canned meals for adult dogs.
Each pack contains:
> Chicken with Vegetables
> Beef with Chicken and Vegetables
> Lamb with Chicken, Veg and Wholegrain Rice
> Chicken with Salmon, Veg and Wholegrain Rice
High in real meat, our canned food meals for dogs are filled with quality raw ingredients, then gently cooked to ensure all the Natures Menu goodness stays locked in.
A great alternative to raw feeding when travelling or staying away.
We only use quality, human grade meats in our pouches, and absolutely no meat meals or meat derivatives. All of our complete and balanced meals are veterinary approved and made to FEDIAF guidelines.
Made with Real Meat.
Contains no meat meals or meat derivatives.
Gently cooked to retain nutrients.
Complete and nutritionally balanced.
Ethically Sourced Ingredients.
Human Grade Meat.
Free from artificial colours, flavours and preservatives.
Chicken – Chicken (min 55%), Potato (min 8%), Carrots (min 6%), Peas (min 4%), Sun_flower oil (<1%). Beef with Chicken - Beef (min 37%), Chicken (min 18%), Potato (min 8%), Carrots (min 6%), Peas (min 4%), Sunflower oil (<1%). Lamb with Chicken - Lamb (min 30%), Chicken (min 29%), Carrots (min 6%), Peas (min 4%), Brown Rice (min 4%), Sunflower oil (<1%). Chicken with Salmon - Chicken (min 34%), Salmon (min 25%), Carrots (min 6%), Brown Rice (min 4%) Peas (min 4%), Sunflower oil (<1%). Analytical Constituents Chicken - Protein (10%), Crude Oils & Fats (6%), Crude Ash (2%), Crude Fibres (<1%), Moisture (76.5%).


Ever heard the old adage “You are what you eat?” There is a lot of truth to that saying. Eating a nutrient-dense diet and getting proper exercise and sunshine are essential to maintaining proper health and energy levels. The animals that provide us protein are no different.
Every day consumers are becoming more educated on what foods are considered good for our health. But little is done about the foods we are feeding our livestock. Corn is mass-produced in order to provide a cheap source of nutrition. And while corn might be delicious on occasion, it is not nearly as nutrient-dense as a legume such as the peanut. Peanuts are high in protein, mono-unsaturated fat and loaded with essential vitamins and minerals making them the perfect base for livestock food.
Each season we have a general discussion at STHP regarding our feed and where we can make improvements. We began milling our own feed several years ago because the “swine feed” we found at most feed stores was a processed food loaded with stuff we could not even pronounce. We wanted our feed to be a much more natural blend of local ingredients that was adjusted based on the season and the amount of natural forage available in our open pastures.
The picture above is an example of what we fed one of our custom fed hogs. With the collaboration of a local chef, we discussed the option of adding another highly nutrient-dense element — like the avocado — to a hog’s diet and have a dinner based around the final product.
The daily diet was a mixture of our normal seasonal blend of local hay, peanuts, organic minerals and diatomaceous earth (used as a natural wormer). To this, we offered the hog 5 lbs of avocados per day for approximately 6 weeks. The result was the softest, most supple and flavorful pork I have ever tried.
While we know we can’t feed every hog avocados, we do continue to strive for a healthy, non-GMO, peanut-based feed that leaves our pork tasting nutty and delicious! Try some today and see if you don’t agree.


BOA International is a leading Asian food company, specialising in the import, export, and distribution of over 25 popular brands. We provide major supermarkets, restaurants and stores across Australia with quality products they can trust.
BOA International is constantly sourcing new and innovative products to meet local demand for exciting and authentic Asian cuisine. Our extensive warehouse and distribution network ensures that orders are delivered efficiently and in prime condition, ready for customers to enjoy.
BOA International is the one stop shop to supply popular Asian food brands and products demanded in today’s market. If you are looking for a reliable supplier and distributor for quality brands, choose the business that offers fast delivery turnarounds and exceptional standards. Contact us now with your orders and enquiries.


Café Scoop is an exciting, award-winning ice cream outlet situated on 23 Castle Street, Strabane. We aim to provide a unique, fun experience for all ages while also serving as a reminder to the great love of ice cream rooted in Strabane’s heritage.
Focusing on using natural dairy products, Café Scoop prides itself on using locally sourced, quality ingredients to create scoopilicious ice cream.
CATERING & MORE
Inspired by our local farming roots and love of all things dairy, we have travelled to Italy to learn how to make ice cream from the finest Artisan gelaterias. Our experiences have deepened our passion for quality, taste and standards. You will be delighted by the wide choice of flavours available, all freshly made, on-site. Ice cream will be complemented with home-made crepes, waffles, freshly ground coffee and cakes.
Cafe Scoop's flagship mouthwatering 'Scoopy Cup' caters for all tastes. Customers can mix and match to create their own personalised 'Scoopilicious' dessert.
Italian heritage in the area
Ice cream memories
The decision to locate in Strabane was easy for us. For many years the cafés run by Italians, the Vaccaros and the Cassonis, were the only eating establishments in Strabane. In 1960, Albert Vaccaro and his wife, Mary began to make Italian-style fresh ice-cream, for which their café became loved by everyone including us!
We hope to bring the enjoyable, yet sophisticated environment, these families created to a new generation. Café Scoop hopes to rekindle a genuine passion and love for ice cream in the North West.


Our beverage manager will work with you to design a custom, delicious cocktail for your event, which is included in all of the ONTHEMARC bar packages.
Passed Hors D’oeuvres allow us to create fun eye-catching bites and serve them to guests at their peak. Everything — we mean everything — is handmade, on site, from only the best seasonal ingredients.
Taco bars, Tartare to Order, Bhutanese Rice Bowls, and cocktail stations are fun, theme-driven, easy-to-eat concepts that fortify any cocktail hour. We try to make our stations experiential and interactive to keep guests talking long after the music is turned off.
At the ONTHEMARC we pride ourself in buffets that actually taste good. Our buffets are artistically displayed on wood, lucite, china, and acrylic platters and we make sure to consider keeping hot food hot and cold food cold
ONTHEMARC plated dinners are an elegant version of the traditional dining style. You build the menu and ONTHEMARC handcrafts your choices, serving each guest at their seat.
Similar to the Spanish-themed tapas, guests enjoy the opportunity to try lots of dishes and leave feeling full and satisfied. Portability, presentation, execution, and consumption are all top priorities when going with passed small plates.
Combining casual with class, ONTHEMARC’s family-style dinner is the modern way to dine. Guest interaction is this option’s most notable feature: each course comes in an integrated presentation down a table at which guests are seated, facilitating communication and cooperation.
Similar to passed hors d’oeuvres, passed desserts are assembled on-site and brought immediately to each guest. Passed desserts are bite-size interpretations of a larger dessert.
Designer cakes and dessert stations infused with your favorite tastes & textures. Provide the inspiration let us make it special. Whether it’s preassembled or build-your-own, ONTHEMARC desserts are sure to be an unforgettable experience for your guests.
Everyone loves a great barbecue! We apply our passion to classic favorites like mac n’cheese, burgers, and summer salads. We check in with local farms and purveyors and take advantage of the summer bounty.


smoothie followed by donut followed by salad = paleo..right? it may be the new Seattle paleo because I can't handle the availability of truly fresh baked goods where you walk in and your whole nose is overwhelmed by either the smell of fresh ground coffee or oven fresh scones or donuts. oh my.here is a pic of today's mid-morning treat which we took to-go down to Greenlake park.
so the house hunting is rough. no one has for rent signs in their yards because they don't' need them. demand is high and availability in great hoods appears to be low. we are literally debating nothing and nothing as options. the ONE house i have been inside so far was for a open house (which they do for rentals) and it was to start at 5:30pm, we came at 5:25pm and there were three others waiting in front the house that all put in applications before us. it's intense folks.we are down about it and mostly because i have this HIGHLY romanticized idea about where i am about to land that has loads of windows, a fireplace, hardwood floors and a reasonable kitchen and has a walk-ability score of at least 85.. i know, get over myself, but a girl HAS to dream. at least a little.
so i came home and embraced a piece of my new life which will be my return to the kitchen. it feels like it has been a LONG time since i was the cooker. and well, for being a bit rusty we started off with a real winner so i must share for those of you that like to cook easy healthy meals.
It's Spring Minestrone. I found the recipe on Epicurious and modified it a bit so here is the recipe and my modifications included the following: Buy pre-made chicken meatballs - the all natural ones from trader joes with sundried tomatoes are what we used and they were delish (and this cancels out 4 ingredients). Add stewed or diced tomatoes for more flavor and more veggies. I used orzo for the pasta and it worked well. i also used the mixed Italian cheeses from tj's - the parmesan, asiago, romano... and it was yumo.
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4" rounds
- 5 cups low-salt chicken broth
- 3/4 cup ditalini or other small pasta
- 1 cup 1/2" rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.


“Happy Food” is a revolutionary educational cooking show that brings together light-hearted comedy, diversity and holistic deliciousness to create the ultimate dining experience for you and your family.
Hosted by Jackie Miao, Happy Food aims to serve and enrich the lives of those who enjoy positive dining experiences. From eating foods that boost the production of the “happy hormone,” to laughing along at the silliness of her idiosyncrasies, you will appreciate and learn much from the Asian fusion chef who always dines happy.
A former restauranteur, Jackie uses her background in food services, tourism, and languages to promote understanding, friendship, and ultimately, love amongst people of different cultural backgrounds on Periscope and Snapchat. She is currently the #1 Snapchatter in the Entertainment category on Ghostcodes, and Periscopes daily on @DiningHappy. She truly believes that sharing delicious international foods and sharing laughter is the answer to the world’s convoluted problems. Join her on @LoveInActionTV every Tuesday for HAPPY FOOD from 4pm-5pm. Her inaugural debut is on October 25th, 2016.
Episode 1: Wasabi Deviled Eggs with Sesame Furikake
(Watch Replay | 1:03:23 | 1,800 viewers) Halloween Special Debut | Air date: Oct 25th, 2016
In Episode 1, Jackie introduces the Happy Food concept, and what it means to be Dining Happy on @LoveInActionTV. From how eating the right and wrong foods affect our moods, to practical steps to add more happy foods into our diets, she will share one of her crowd-pleasing party-favorites to make for Halloween.
Episode 2: Malaysian Nyonya Chicken Curry
(Watch Replay | 58:56 | 1,571 viewers) Air date: Nov 1st, 2016
Happiness lies in eating foods that promote the production of happy hormones. In episode 2, Jackie cooks an organic spicy chicken curry dish. She uses tryptophan-rich chicken to help with serotonin production, and adds a healthy serving of spicy to affect an endorphin rush.
Episode 3: Korean Bison Seaweed Soup with Brown Rice / Miyeokguk
Air date: Nov 15, 2016
Episode 4: Mystery French Dish (Thanksgiving Special)
Air date: Nov 22, 2016
Episode 5: Salmon Teriyaki with Zaru Soba
Air date: Nov 29, 2016
Episode 6: Walnut Banana Foster
Air date: Dec 6, 2016
Download the Periscope app, and follow @LoveInActionTV to get the notification. See you there!


EnviroForensics employees and family members volunteered this past Saturday, August 22nd, 2015 at Indy Urban Acres Farm, an 8-acre organic farm that donates 100% of its fresh produce to local food pantries through a partnership with Gleaners Food Bank. An initiative of the Indianapolis Parks Foundation, Indy Urban Acres provides food equality for low-income families, educates young women and men through tours, workshops, and the employment of inner city youth, teaching teens valuable job and life skills and while improving Indy’s food system. Since 2011, Indy Urban Acres has provided more than 30,000 pounds of fresh fruits and vegetables through Gleaners Food Bank. Nearly 1,000 volunteers have given their time and effort to accomplish this, and EnviroForensics is honored to be among this number.
Indy Urban Acres currently grow flowers on a small portion of their 8-acre farm and sell them at two farmers markets. However, next year the flowers will have their own space a few blocks from the current location. Indy Urban Acres has plans to expand its flower farm business to become self-sustained through the production and sale of flowers at farmers markets, for special events, and weddings.
EnviroForensics volunteers harvested 200 pounds of food—including tomatoes, peppers, cantaloupe, radishes, beets and eggplant–and had the opportunity to walk this food to the food pantry located a few blocks from the farm. Both the volunteers and fresh produce were greeted cheerfully not only by the staff of the food pantry, but also by the eager patrons. Volunteers also cleared out a tomato “garden” by removing the plants, taking down the fencing and collecting the seeds from each different variety of tomato for use next growing season. Indy Urban Acres boasts to have one of the greatest selections of heirloom tomato plants, growing over 200 different varieties.
This was our second year volunteering at Indy Urban Acres, with plans already underway for volunteering in 2016. It was another great experience for the EnviroForensics Team to share with each other and the community.


All dining services at The King’s School are provided by our contractors, Holroyd Howe. Since 1997, Holroyd Howe’s ethos and commitment to providing great fresh food served by well-trained people who really care has remained consistent. They approach food service with a simple, no fuss attitude. They use the best British ingredients: nothing processed, nothing added, just honest great food every day!
We source the finest British produce from local farmers, growers and artisan suppliers. So when it comes to selecting our ingredients, we choose only the best.
We champion the importance of providing children with food containing high nutritional value as it is key to their healthy growth. This is why we train and encourage our chefs to take a minimum fuss approach during preparation and cooking to keep the natural goodness in our food.
Our chefs not only share ideas amongst themselves but also like to hold Holroyd Howe food education classes for children. These can be anything from fresh pasta, sushi or bread baking to creating recipe cards which help to encourage children to try new types of food, learn about seasonality and the variety of ingredients available.
We spend a great deal of time perfecting our creative skills. Over the years, we’ve learnt that, often, the most creative and appealing foods are the ones children will choose to eat. So we always try our utmost to offer delicious, scrumptious food. We will introduce our Love Food Hate Waste campaign to encourage pupils to reduce waste.
Holroyd Howe use regional and local suppliers and are passionate about supporting British farmers and producers. We already have many established links with Cheshire suppliers and North West producers and we are delighted for the opportunity to work further with the School to put local trade in Chester firmly on our menus.
Our Food Offering Throughout the Day will be:
A selection of hot breakfast specials
A selection of drinks
Hot savouries, wraps and grab and go
Cereal and cut fruit bar
Yogurt & granola bar
Cakes & bakes
Chilled pots and sandwiches
Homemade hash browns, hot rolls, toast & teacakes
Self-help soup station
A choice of hot meal including vegetarian option
A choice of vegetables and salad components
Bistro salad of the day
Deli sandwich of the day
Street food option of the day
Dessert pots, cakes & bakes
Cut fruit & yogurt bar
SIXTH FORM CAFE
Barista produced coffees and hot chocolates
Homemade cakes, muffins, breakfast breads and pastries
Morning specials on a new smoothie and juice menu
Popular branded snacks and home created products
A warm pastry counter for all day fresh batch cooked savouries
Cakes and goodies that change throughout the day
Grab-and-go for food on the move
If you wish to discuss any aspect of our dining services or your child’s dietary requirements at King’s, please emails us at: email@example.com


Salmon and cream cheese with whole roll deep fried and yum yum sauce on top. Search. For Take-Out meal just simply call us :) For Delivery service, please go to . Five pieces of sushi and choice of one roll. Veggie. Spicy crab meat and avocado topped with spicy tuna and bonito flake. Assorted fish over organic rice. $2.00 delivery fee | $30.00 min. Served with steamed rice, Thinly sliced angus beef marinated in Korean barbecue sauce. ), route planning, GPS and much more on Mapy.cz. Japanese, Asian, Korean. About Us . Blue Hawaiian Blue Curacao, Light Rum, Pineapple Juice & Sour Mix. Sushi: four pieces of tuna, four pieces of salmon, two pieces of yellowtail, two pieces of fluke, two pieces of bass, two pieces of eel and two pieces of shrimp. wasabi cambridge • wasabi cambridge photos • wasabi cambridge location • wasabi cambridge address • wasabi cambridge • wasabi cambridge • wasabi at porter cambridge • wasabi north cambridge cambridge Served with steamed rice . Japanese , Sushi. Chicken, scallops, and vegetables in hot and spicy sauce. Spicy blue crab mango inside wrapped soybean paper top with tuna salmon yellowtail avocado served with special creamy sauce. Tofu and potato with mixed vegetable in Korean bean paste broth. 12. Wasabi at Porter | (617) 945-5001 2088 Massachusetts Ave, Cambridge, MA 02140 Served with steamed rice, Chicken thigh grilled with teriyaki sauce. Support your local restaurants with Grubhub! Estimate delivery time is 40 to 60 minutes. Noodle soup served with deep-fried shrimp and fishcake in a hot pot. ... Wasabi at Porter North Cambridge. Search restaurants or dishes. $ $$$$. Served with rice, gyoza, 3 pieces of California roll. With avocado, asparagus and cucumber. Special features include: restaurant info, full menu access, order ahead, special instructions, tipping, and saving your account info as well as… Check out menus, reviews, and on-time delivery ratings. Menu, hours, photos, and more for Wasabi at Porter located at 2088 Mass Ave, Cambridge, MA, 02140-2012, offering Dinner, Sushi, Lunch Specials, Asian and Japanese. Little pricey. 8 pieces nigiri of chef's choice plus tuna roll. Get delivery from Wasabi at Porter super-fast to your door. We make ordering easy. Organic rice only. Lightly crispy rice outside with spicy tuna, a little red tobiko, and a drizzle of Wasabi's special sauce. Reviews from Grubhub. Thin sliced of sirloin beef and vegetable in sweet broth. stir fried, chicken in hot and spicy Korean sauce. You can find Batteries & Chargers here, or Shop by Brand, or use the search bar. Estimated time 45 min. Wasabi located at the 686 Downingtown Pike, West Chester, PA 19380. Offering an eclectic range of Japanese preparations, including several sushi, tempura, teriyaki and katsu dishes, to name a few. Served with steamed rice. Vegetarian. Hibachi Sirloin Steak Perfectly trimmed 8 oz choice cut. Organic rice only. Raw. Cooked. Pepper tuna avocado inside,top with white tuna jalapeños,served with yuzu sauce. One of Seattle’s top sushi and izakaya destinations with Belltown’s best daily happy hour. Spicy. Flying fish roe, salmon roe, uni, krab, egg, masago and scallion over rice in a bowl. Salmon, avocado, mango and tobiko wrapped with rice skin, topped with spicy tuna. Organic rice only. Raw. Egg fried rice with chicken and mixed vegetables. Raw. Rolled with cucumber, avocado, crab and spicy sauce on top. COVID update: Wasabi Restaurant has updated their hours, takeout & delivery options. Soft shell and eel sauce, fish egg on top. Crunchy spicy salmon avocado inside top with crispy shrimp served with special creamy sauce, Softshellcrab&avocado mix green inside top with crunchy scallop served with eel sauce&white creamy sauce, Lobster tempura mango& avocado wrapped with soypaper topped with crunchy spicy tuna& cilantro, Shrimp tempura& daikon topped with yellowtail jalopeno&citrus sauce, Crunchy crab asparagus inside, top with spicy tuna shrimp tempura served creamy&brown sauce. Raw. Served with steamed rice. About us. Spicy. View menu and reviews for Sushi Ko in Porter Ranch, plus popular items & reviews. Order delivery online from Wasabi at Porter in Cambridge instantly with Seamless! Grubhub.com. Raw, chef's choice of 5 pieces California roll. Delivery or takeout! With smoked salmon, cheese, avocado and scallion. Served with steamed rice. View Menu Reservation. Veggie. 3 pieces. Order. Assorted fish and avocado on crab and cucumber. Browse the menu, view popular items, and track your order. Crunchy spicy white tuna topped with yellowtail and caviar. View Wasabi Bistro,BOONTON, 07005-1752, Online Coupons, Specials, Discounts. Raw Salmon. Menu for Wasabi at Porter provided by Allmenus.com. Support your local restaurants with Grubhub! Raw. Their one downfall however, is their extraordinarily slow service for literally no reason. With spicy crab and tempura flake. Raw. Broiled Angus beef short ribs in Korean barbecue sauce. Shrimp tempura and avocado topped with spicy tuna. Jumbo soft shell crab, topped with scallop, crab meat and spicy sauce. Restaurant website. 4 pieces of sashimi, California roll with shrimp shumai and gyoza. Rolled with cucumber, egg, eel, crab, avocado, masago and wrapped with tuna and salmon and spicy sauce, eel sauce on top. Preorder to. Shrimp tempura, lettuce, avocado, cucumber and tobiko with special sauce. When compared to other restaurants, Wasabi At Porter is moderate. Served with rice, gyoza, 3 pieces of California roll. stir frided, thinly sliced beef in Korean barbecue sauce. Rolled with shrimp tempura, avocado and crab meat wrapped with eel and eel sauce on top. Sign in. David’s first company, ARP Instruments developed synthesizers used by Stevie Wonder, David Bowie, Led Zeppelin and even helped Steven Spielberg communicate with aliens providing that legendary five-note communication in Close Encounters of the ThirdKind. Raw. Spicy broth wth kimchi and slices of pork. Served with rice, gyoza, 3 pieces of California roll. Assorted sliced raw fish over rice and mixed greens with Korean hot paste sauce. Chef's choices: 3 pieces of nigiri and 3 pieces of sashimi with shrimp shumai and gyoza. Raw. Take Away & Delivery . Plan your road trip to Wasabi at Porter in MA with Roadtrippers. Vegetables over rice with chicken and scallop baked in a hot stone bowl. Search. Wasabi at Porter 2088 Mass Ave Cambridge MA 02140. 2088 Massachusetts Ave Cambridge, MA 02140 Uber. Soft tofu and assorted seafood served in spicy chili powder broth. We use Uber Eats, DoorDash and Grubhub for deliveries. Wasabi at Porter 2088 Massachusetts Ave, Cambridge, MA 02140 • Delivery Info. Roll: rainbow roll, caterpillar roll, two spicy tuna rolls, incredible roll, Alaska roll, two California rolls, garden roll, spider roll and crunchy roll. Half yum yum roll and deep fried salmon skin roll. Spicy tuna roll, 6 pieces nigiri, 6 pieces sashimi of chef's choice. Wasabi at Porter. Looking forward to hosting you soon! Served with steamed rice Spicy. Every order earns points. Wasabi is a lively restaurant in in the heart of Greenpoint. FOOD! Three pieces of sushi, six piece of sashimi and choice of one roll. Assorted vegetables over rice with chicken and shrimp baked. Download. Location and contact. Cooked. Organic rice only. No delivery fee on your first order. Spicy. Organic rice only. Organic rice only. Spicy. Sweet potato tempura topped with sliced avocado and peanut. Spicy tuna, avocado and mango rolled in rice skin. ... Wasabi at Porter. Raw. Egg fried rice with beef and mixed vegetables. Noodle with deep-fried bean curd in a hot and rich broth. View the menu from Wasabi at Porter on 2088 Massachusetts Ave in Cambridge and order for delivery or takeout online or in the app. Rolled with California roll and wrapped with tuna and crab salad on top. Get Wasabi at Porter for iOS latest version. Enter an address. Free online ordering from ezCater. Crab salad, avocado with salmon on top, baked with spicy mayo and cheese. Vegetables over rice with scallop and shrimp baked in a hot stone bowl. Rolled with crab, cucumber, avocado, egg, kampyo, masago and pickled radish. Rated 4.5 stars (16) 2088 Massachusetts Ave, Cambridge, MA, 02140 | Sushi, Japanese, Asian, Lunch. California roll wrapped with assorted raw fish. Grubhub customer @Grubhub I love you, Grubhub! Thanks! Order online from Wasabi at Porter on MenuPages. Clear sweet potato noodle stir fried in sesame oil with various vegetables. Thanks to data from online food ordering company Grubhub, ... Porter Square. Hibachi Salmon Sushi grade salmon filet. Spicy. With the Wasabi at Porter app, ordering your favorite food to-go has never been easier. Wasabi Steak & Sushi is the premier dining location for Japanese cuisines. Wasabi provides an S3-compliant interface to use with storage applications, gateways and other platforms. 2088 Massachusetts Ave Cambridge, MA 02140 Phone: (617) 945-5001. Menu. Egg fried rice with shrimp and vegetables. Organic rice only. Cost $75 for two people (approx.) With shrimp tempura roll and four pieces of cooked fish sushi. Store Hours: Monday: Closed: Tue - Thurs: 11:30 AM - 10:00 PM: Fri & Sat: 11:30 AM - 11:00 PM: Organic rice only. 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I think I need to practise making brownies more. This batch is slightly overdone, thereby losing its fudgy texture and is more cake like. Also, it doesn’t have the crackly surface that I heart in brownies. Not very acceptable. Taste wise they are pretty decent. My dad loved it. His response after one bite was “Mmmmmm brownie!!!” Then again, everybody has their own brownie preferences. What is your brownie preference?
Intense Chocolate Brownies
(Adapted from Flour by Joanne Chang)
5 ½ oz unsweetened chocolate, chopped
2 ½ oz bittersweet chocolate (62 – 70% cocoa)
½ tsp vanilla
200g unsalted butter, melted
175g all purpose flour
½ cup walnuts, roughly chopped
½ baking powder
½ tsp salt
1. Position a rack in the center of the oven and heat the oven to 325F. Butter and flour a 9-by-13 inch baking pan.
2. Place the unsweetened chocolate and bittersweet chocolate in a medium heat proof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from the heat and whisk in the butter until well mixed. Add in the vanilla extract. Let cool slightly, the chocolate mixture will be smooth and shiny.
3. Place the eggs in a stand mixer fitted with the whip attachment. On low speed, slowly beat in the sugar for about 1 minute total, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
4. In a medium bowl, sift together the flour, baking powder and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. Toss in the walnuts and mix gently. Scrape the batter into the prepared pan and spread in an even layer with the spatula.
5. Bake for 30 to 35 minutes but check every few minutes starting at 30 minutes to make sure the brownies don’t overbake, or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. Let cool in the pan on a wire rack for at least 2 hours, or until completely cool. Makes 15-18 bars.


Useful Tips for Living a Healthy Lifestyle
The dream of living a healthy lifestyle, from eating a balanced diet to regular physical exercise remains nothing but a dream which you can discover more on now! If you think you know all the ways to live a healthy lifestyle or you think you are doing a pretty good job, it is time to re-evaluate here! Attaining and living a healthy lifestyle requires you to do a lot more than you are investing in now or read more here. Continue reading to learn more on the useful tips to living a healthy lifestyle.
To live a healthy lifestyle, you should make it a habit of eating a variety of foods because of the body needs up to forty different nutrients which cannot be supplied by a single food; it is all about balancing your diet, and you can click for more here. Plenty of fresh foods rich in carbohydrates should dominate your diet to increase your fiber intake. If you are not getting sufficient sleep, it is time to change that otherwise your goal of a healthy lifestyle will not be achieved; you need at least seven hours of sleep daily.
To improve your lifestyle and the quality of sleep you get daily, physical exercise should be a part of your daily routine; it helps in burning calories, body detoxification, and boosting your cardiovascular health. Reduce salt and sugar intake to live the healthy lifestyle you want; high salt and sugar intake comes with the risk of high blood pressure and cardiovascular diseases, which are the things you are working so hard to avoid.
You should make it a habit to eat regularly and in the right amount for a healthy diet; skipping meals especially breakfast often leads to out-of-control hunger, leading to overeating or turning to snacks that are doing more harm than good for your body and healthy. Water is the best source of fluids for your body and you should make a point of drinking no less than one point five liters daily, tea, milk, and fruit juices can also be okay from time to time.
Maintaining a healthy body weight is essential too; if you are gaining weight, you need to start eating less and being more active to burn the calories so as to avoid the wide range of diseases including diabetes associated with being overweight. Finally, you need a primary care physician who you can visit regularly for checkups that can help in early detection of diseases and other serious conditions. These are the crucial steps you need to live a healthy lifestyle.


Departments and Services
1 "Get your groceries* downtown at Downtown Grocery!"
( * plus fruits, vegetables, dairy, non-dairy, meat, meatless, artisan cheeses, bulk, frozen,
health & beauty, beer, wine, liquor, prepared foods, plenty of seating, and easy parking!)
2 Local-Organic & Natural Grocery and Fresh Food Market
- Open Daily for Convenient Quick Service
- Offering Local Organic Natural Foods, Prepared Foods, and an "Everyday Farmers Market"™.
3 Five Initiatives for Allergen Friendly Foods
- Wide-variety of food items such as gluten-free or dairy-free
- Use our "Five Initiatives for Allergen Friendly Foods" (ask for a copy or see page).
- The "Five Initiatives" helps your daily meal planning, such as for gluten or dairy intolerance.
4 Case-to-Go Program
- Save Dollars $$.$$'s on your family meal planning
- Pre-order a case of anything in store or anything we can find, then receive a nice discount.
6 "Easy meal planning" from our Kitchen
- Take-home prepared foods made in our Kitchen
- Such as Baked Goods, Hummus, Pizza Crusts, Pies, Granola, and Quart-size Soups.
7 Many Services to Customers and our Community
- Gift Certificates - Special gift of local organic food.
- Info-rich website - www.downtowngrocery.com
- Facebook page - Find menu changes and updates.
- Store Tours - Call to schedule a tour or presentation.
- Community Outreach - Share, connect, teach, grow.
8 Featuring unique bakery selections:
- Downtown Grocery Bakeshop (including selections made without gluten and dairy)
- Be Well Bakeshop (gluten-free and vegan baked goods) UPDATE: Be Well is not currently operating.
* Support Local
- Read about like-minded Local businesses and organizations.


Year 10 become Fish Heroes
Last Friday saw two lucky classes of Year 10 pupils at the Boys School receive a visit from Simon Gray, from the Fish in Schools Hero programme. Simon delivered a fun, informative workshop that equipped the boys with the knowledge of how to prepare and cook fish. The GCSE Food and Nutrition pupils involved had a brilliant time gaining new knowledge and skills. These will be highly useful not only for their Non-Examined Assessment next year but also in wherever their cooking skills might take them in the future.
Fish in Schools Hero is a programme free for schools, delivered by a partnership between the Food Teachers Centre and the Fishmongers’ Company’s Fisheries Charitable Trust. The programme aims to give pupils in schools the chance to prepare, cook and eat fish. It also aims to educate pupils on the health benefits of fish and help them to gain a greater insight into how seafood gets from the sea to their plates. It also encourages pupils to eat fish at least twice a week. Simon, who delivered the programme, has extensive experience as a teacher as well as having providing catering at large events such as Henley Regatta, Wimbledon and PGA Golf tours – an excellent source of knowledge and expertise for our pupils to learn from.
Learning was certainly the order of the day, as Simon taught the pupils about fishing quotas, sustainable fishing and different fishing methods. Meanwhile, a wide array of beautiful fish – which Berkhamsted received free of charge as part of the programme – was laid out on the bench in front of Simon. He was soon showing the pupils each fish in turn, telling them how they are sourced and how best to prepare them.
The pupils got the opportunity to see how everything from mackerel to hake, squid to mussels are prepared for their plates before doing some cooking of their own. In pairs, the pupils filleted and cooked delicious, pan-fried gurnard fillets with a chorizo and chickpea ragu. Not only did this experience help them supplement their knowledge in preparation and presentation for their Non-Examined Assessment (a crucial part of their Food and Nutrition GCSE) but they all got to take home a portion of the meal they had prepared too – a welcome bonus!
In addition to the programme for the pupils, Simon also delivered a free masterclass on Saturday 4th March for nineteen Food and Nutrition teachers from various schools in the Midlands and Southeast. This helped to provide teachers with extra knowledge and specialised insight which they can then make good use of when delivering lessons to pupils.
Both sessions were a great success, with plenty of knowledge passed on and enthusiasm shown. A big thank you to Simon, the Fish in Schools Hero team, the Food Teachers Centre and the Fishmongers’ Company’s Fisheries Charitable Trust. We’re looking forward to seeing how Berkhamsted pupils and staff use all they have learned from the sessions in the future.


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Great News!! We are open and ready to serve you at both our Boardman & New Middletown locations! Now hiring ALL positions.
Soft Opening: New Middletown
While we are open, please understand that our staff is new and in the process of learning to serve you to our expectation. We will not take online orders at this location for a few weeks.
For a limited time, New Middletown Pick Up Orders can be placed by calling 234-759-3156.


And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.Buy edibles online USA
However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good! Buy edibles online USA
THE BEST COOKIES AND CREAM BROWNIES
There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simple a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?
Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair..Buy edibles online USA
To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.
These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.Edibles Shop USA
Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.Buy edibles online USA
The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.Edibles Shop USA
Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!
After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.Buy edibles online USA Cannabis edibles online USA
Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.Edibles shop online Edibles shop online
Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.Buy edibles online USA Cannabis edibles online USA


Recharge and renew with this bold-tasting shot of polyphenols powered by Oolong Tea. Oolong, traditionally called Blue Tea, is a dynamic balance between green tea and black tea. Oolong Shot is made from premium whole loose tea leaves.
- Unsweetened, No Calories
- Brewed from Premium Loose Tea Leaves
- Imported from Japan
- For maximum quality and taste, please consume by the date printed on the bottom of the can. Refrigerate after opening.
- Ingredients: Purified Water, Oolong Tea, Ascorbic Acid (vitamin C).
This product does not ship to PO Boxes, or outside the 48 contiguous US states. Please see our FAQ section for more information.
Coming soon! Check back a little later for updates on this upcoming product.
Approximately 40 mgs per can.
6.4 fl oz (190 mL)


FrancescoVini was established in 1977 initially as a small store front specializing in regional wines and deli meats. Founded by Francesco La Brusco from a local “vinaino” in the Santa Croce district, he transformed it into FrancescoVini, a local deli offering the best wines produced in the region of Tuscany and the most delicious homemade sandwiches. Francesco and his wife Annalise then transformed their deli into a beautiful neighborhood lunch spot and grocer, serving anything and everything the local Florentine families desired.
Thirty years later their son, Fabio La Brusco, decided to continue the family tradition by renovating the restaurant. He restructured the restaurant, expanding it to over four times the size, transforming it into one of the most beautiful restaurants in the historical city center. Elegance, tradition and quality remain the principles factors that have made FrancescoVini famous for over 30 years. Principles such as, fresh pasta, the best quality meats and delicious homemade dessert make up our one of a kind menu.
The passion for wine still remains one of the most important characteristics of FrancescoVini. Wines specifically originating from the Tuscan region, such as Chianti Classico, Nobile of Montepulciano, and Brunello of Montalcino, make up the extensive wine cellar. Restructured by the Peruzzi family in the 1400’s out of the ruins of the roman amphitheater located beneath the restaurant, it now services as the cantina, creating a wine list that offers more than one hundred labels for connoisseurs or wine lovers. With a menu filled with delicious Italian dishes, the cantina provides wines that will accompany in the best manner any dish at FrancescoVini.


Mango Ice Cream With 3 Ingredients n URDU / Hindi | Homemade Mango Ice Cream | New Recipe 2020 | Eggless Ice Cream | The Foodie Chef
Ye hai meri simple 3 ingredient mango ice cream ki recipe.
Mango 3 medium size
Condense Milk 3 tbsp
Milk Pak 200 gm
If you enjoyed this recipe of ice cream in hindi/urdu, do give it a thumbs up, share it with friends and family and subscribe to my channel!


Your Clarke Card works like money in the dining hall, Cafe 1843, bookstore, laundry room and more!
The Dining Hall
Mary Josita Hall
Our Dining Hall features delicious home-cooked brunch, lunch and dinner. Chef Miles will even make your favorite recipe from mom! Students and visitors alike rave about the offerings at the “Caf.”
Lunch ($7) Lunch 11:15 a.m. – 1 p.m.
Dinner ($7) 4:30 p.m. – 7:00 p.m.
Friday Dinner: CLOSED, dinner available in Café 1843
Children 10 Years and Under ($4)
Brunch ($7) 11 a.m. – 12:30 p.m.


The Kidsme Food Feeder allows babies to taste solid food at an earlier age. This will help them get a head start on incorporating important vitamins and minerals into their diet. With the Food Feeder, little ones can easily and safely enjoy a variety of foods, so mealtimes can be a positive experience. The easy to use food feeder encourages self-feeding minimizes choking hazards, helps develop fine motor skills and hand-eye coordination and is easy to clean.
The feeder comes with an instruction manual and the food sac is changeable to a variety of sizes depending on the child’s development.


Contemporary cuisine served in our vibrant restaurant in Edwinstowe
LOCALLY SOURCED, FARM FRESH PRODUCE
Our bustling bistro has contemporary decoration and the perfect
ambiance whether you are enjoying a romantic dinner for two or a
larger celebration with friends or colleagues. Fresh produce, freshly prepared by our experienced chefs, welcome you each and every day.
Open 11.00am - 11.00pm Monday to Saturday : Closed all day
Sunday last food orders 9.00pm


In one of my first weeks in Amsterdam I discovered a brilliant concept/shop: Bilder & De Clercq. At first, you might think it's just a normal supermarket/food store, but it's more than just that. Bilder & De Clercq is a super smart concept which I'm surprised no one has ever thought of before (or at least I haven't seen it anywhere else before)
Instead of having rails and fridges filled with food, this store is made up of smaller sections. Each section contains all the ingredients to prepare a specific recipe, so basically all you need to do is choose the recipe which looks most appealing to you, take the different ingredients from that section, pick up the recipe and off you go. No need to think about what you're going to eat, just choose, pick-up and go! This is not only good for the lazy cooks among us, but also everyone who's up for trying a completely new recipe.
The great thing about this is, is that all ingredients are already pre-measured. For example, I saw one recipe which required a bit of butter, and instead of having to buy a whole 250 g. pack of butter, there was just a tiny pack which was just enough for that recipe. Same goes for herbs for example, where instead of having to buy a big bunch of parsley, Bilder & De Clercq got it all sorted for you in smaller bunches so you don't need to throw anything away at the end of the week (I have this problem so often with herbs!) This also means that no food goes to waste since you use everything for the recipe.
All the recipes are also quite healthy, easy to make and full of flavour. And of course once you've made the recipe, you can make it you 'own' next time and use a few different ingredients. This way, you get to cook a good meal and at the same time get away from your (possibly boring-for-the-taste-buds) cooking-patterns.
Aside from the meal-sections, there's also 'separate' foods like in normal supermarkets. The brands that are sold at Bilder & De Clercq are more special than at your regular supermarket, which makes shopping a lot more interesting. For example, they sell one of my favourite drinks: Fentimans Rose Lemonade.
There's also a small home-and kitchenware section
Fresh and home-made bread
There's two Bilder & De Clercq outlets in Amsterdam. The one of the Ceintuurbaan (centre-east of the city, in De Pijp) has a café inside, where you can have breakfast or some coffee with cake.
The cakes are home-made and oh my this carrot cake looked incredible, I MUST try it soon! I've already tried the muffins and they are super yummy, and I usually don't really think muffins are the most interesting sweets.
All-in-all, I think this is really a brilliant concept, a store with beautiful and appealing products which will surely inspire you (you can also just pick up one of the recipes or some ingredients). I'm convinced that this is really a good solution for people who are either very busy with work, not feeling very inspired to cook or some adventurous types who are in for something new. I can definitely see this type of place also work really well in London for example. I like it a lot!


Abbey Bridge Coffee House / Cafe and Takeaway
Start your day with something from the breakfast menu or pop in for lunch. You won’t be able to resist our homemade soups, delicious freshly prepared sandwiches / paninis.
We have a very pleasant and comfortable coffee bar where delicious snacks are served all day.
We serve Brodies of Edinburgh quality coffee and a variety of speciality teas which could be served with one of our Aga baked meringues, tasty cakes or millionaire shortbread which is our speciality. We use fair trade products where we can.
If you don’t have much time and don’t want to miss out we also do take away too!
The Abbey Bridge Coffee House, open 7 days a week from 9.00 am.
FREE CAR & COACH PARKING
You will find the Abbey Bridge Coffee House situated to the rear of the Abbey Bridge Tollhouse building nestling in the shadows of Jedburgh Abbey in the corner of a very large free car park just off the A68 leaving Jedburgh opposite the swimming pool and church.


Marcopolo Springform flat based cheese cake pans are ideal for baking flan bases and any other Square shape cakes. Marcopolo Springform pans are square baking tins that can be separated into two parts. One part is either a flat or formed base and the other an adjustable ring which is held to the base under tension using a bracket. The finished cake can be taken out easily after baking because the ring can simply be detached using the bracket. Once the ring has been removed the cake is lifted off the base, which means there's no need to worry about the tricky task of getting a cake out of its tin. Our assortment of spring form pans features models in both round and square designs, either with a flat base. the sophisticated technology ensures your cakes will keep their shape. Marcopolo Springform pans are also suitable for pound cakes and tray-baked cakes, as well as for flan bases with one or more tiers. Spring latch and removable bottom make baking much easier. Made of durable carbon steel construction with nonstick coating, easy to store and clean. This mould is also Ideal for making cheese cakes, coffee cakes, pizzas, frozen desserts . This pan can be also used in Microwave oven, freezer and is dishwasher safe. Its Non-stick surface offers reinforced coating that provides quick release and easy cleanup Marcopolo cheese cake Pans can be used to create beautiful three layer cakes suited for any occasion Advanced non-stick coating for better non-stick performance and easy release Spring latch securely holds form together offering a tight leak-proof seal.
Silicon Balloon Whisks/Mixer/Whisker/Egg Beater
Made of food grade silicone with hard plastic handle, a hole for hanging on the wall.
Silicon Oil Brush
Silicone oiling brush cools quickly and easy to clean, non-stick, flexible and easy to handle.


This cookbook (ebook in PDF format) is for dessert lovers everywhere.
Sugar Mama is ALL about desserts and features my top recipes, tips, techniques, methods, and troubleshooting advice for baking delicious and delectable plant based desserts.
This ebook is for bakers and non-bakers alike. I've carefully written it in a clear and concise format to assist you in creating the most magnificent, and delicious desserts of your life. If you've failed at baking in the past, here is the opportunity to redeem yourself.
The concept of the book sprang from something simple. A need.
Sweets are a necessity in most people's lives, (self included), but often times, we "fall off the wagon' , and consume a traditional dessert when the craving kicks in. No more.
Sugar Mama will guide you through the world of Plant Based Baking, you will surprise yourself and your family and friends with your creations. All you have to do is follow my recipes, and remember to consume them in moderation, as dessert is an indulgence. ;-)
- Plant Based Egg Substitutes
- Plant Based Milk Substitutes
- Plant Based Butter Substitutes
- How To Read A Recipe
- Baking Tips (including Tips for Making Muffins, Quick Breads, Cookies, Baking The Perfect Cake, & Troubleshooting Tips for Cookies & Cakes)
100% Plant Based Dessert Recipes include:
- Banana Chocolate Chip Muffins
- Spelt Biscuits
- Vegan Pancakes
- Chocolate Brownies
- Chocolate Chip Cookies
- Pine Nut Anise Cookies
- Chocolate Cake
- Carrot Cake
- Lemon Cheesecake
- Chocolate Avocado Cupcakes
- Chocolate Almond Brittle
- Almond Butter Cups
- Double Chocolate Truffles
- Stuffed Dates
- Vanilla Shake
- Coconut Whipped Cream
- Chocolate Frosting & more!
Sounds yummy, right??????
Recipe Chapters include:
- Quick Breads
- Pie Crusts
Sugar Mama includes my favorite plant based dessert recipes that I have lovingly prepared for my family, friends, and in my previous baking business.
Download will be sent via email after purchase.


Shit, I was so craving for this at Sizzler, I almost eat this exclusively when I visit their salad bar...if you guys haven't had this before, it may be the next best thing... :-)
I asked for this recipe ingredients only...I changed it a bit to make it better consistency..
Ingredients (since I had some celery and onion left from my previous tuna salad):
*1lb (16oz) FAKE CRAB MEAT
*3 stalks of celery (MINCED)
*ONION OR NONE if not desired..I used about 1.5 tblspoons worth
*MAYO (DO NOT USE FAT FREE- shit don't taste right)
*15 minutes or less
Super easy..dump celery and onion (if desired) into large bowl. Take out crab meat and flake apart (if you like whole chunks, it's coo too). Dump crab meat into mixture of celerly and/or onion. Dump about 1/2 or less of MAYO into bowl. Mix profusely until crab meat seems to be well covered..so are the celery and onions. DO NOT ADD SALT UNTIL YOU TASTE IT. If desired, ADD A VERY TINY PINCH OF SALT AT A TIME AND MIX WELL. TASTE AGAIN. I never add more than 1/2 pinch of salt..it will be too salty. I then add about a pinch or more of sugar..SMALL PINCHES PLEASE. Then thoroughly mix until everything looks like below:
You may add ONE DROP OR TWO OF LEMON/LIME JUICE. If so desired, at a bit more..but never too much. Just about 2 drops will do it for me usually. Mix very very thoroughly and it should look like BELOW:
FRIDGE IT UP and wait until cold...SERVE ON PLATE LIKE A SALAD. I eat this shit up plain. It's great! As for how much celery and onion to add, it's really up to you. Just as long as you marinate the mixture with more crab meat than celery and you will have a great tasting mixture.


Double Good Restaurant
Almost everyone goes to this restaurant for the Indonesian curry prawn (RM15). Other than that, we also ordered 3-cup chicken (RM8), the signature bean curd (RM8), fried mix vegetables (RM7) and steamed red snapper – Thai style (RM35).
26, Jalan Tun Dr. Awang, Sg. Nibong Kecil, Bayan Lepas, 11900 Penang


Definitions of vegetarian
n. - One who holds that vegetables and fruits are the only proper food for man. Strict vegetarians eat no meat, eggs, or milk. 2
a. - Of or pertaining to vegetarianism; as, a vegetarian diet. 2
The word "vegetarian" uses 10 letters: A A E E G I N R T V.
No direct anagrams for vegetarian found in this word list.
Words formed by adding one letter before or after vegetarian (in bold), or to aaeeginrtv in any order:
s - vegetarians
All words formed from vegetarian by changing one letter
Browse words starting with vegetarian by next letter


In order for you to stay in good health your body must have certain amino acids, the problem is that of the 20 amino acids your body cannot produce eight of them, which are known as the essential amino acids. These eight amino acids are essential for good health because they are responsible for a variety of functions in the human body. While the essential amino acids are called essential it is not because they are more important than other amino acids, they are called essential aminos because it is essential for you to include them in your daily diet.
The good news about the eight essential amino acids is that all of them can be found in vegetables, so by eating a variety of vegetables you can ensure that you are ingesting the eight essential amino acids. Here is a look at the eight essential amino acids that your body cannot produce.
- Phenylalanine â€“ this essential amino acid is found in breast milk, but it is also used in the manufacturing of specific food and drinks. This essential amino acid is responsible for forming proteins in the human body.
- Valine â€“ is an essential amino acid that is required for muscle metabolism. Your body also needs valine to help maintain the nitrogen balance in the body and to repair and grow tissue. Valine can be found in food sources such as cottage cheese, lentils, fish, and poultry to name a few.
- Threonine â€“ this amino acid is required by your body so that you can maintain the proper protein balance in the body, but it is also needed to help assist with forming collagen and elastin in the skin. It is commonly found in beans and most meats, as well as dairy products and eggs.
- Tryptophan â€“ you can find this amino acid in cottage cheese, meats, and other products. This amino acid is used for the body to produce serotonin, which is important for normal nerve and brain function. Serotonin also helps control emotional moods.
- Isoleucine â€“ is used with two other amino acids to help with muscle recovery after any kind of physical exercise. It is also needed to form hemoglobin, and regulate blood sugar levels. You can find it in lentils, liver, almonds, chicken, and many other products.
- Methionine â€“ is used to help prevent the buildup of fats in the arteries because it helps in the breakdown of fats. You will find it in garlic, onion, yogurt, meat, fish, and many other products.
- Leucine â€“ this amino acid is mostly found in protein foods, it can also be found in brown rice and whole wheat. It is used to help regulate blood sugar levels, but also aids in the growth and repair of muscle tissue, and wound healing.
- Lysine â€“ this amino acid is very important for children because it is needed for bone development and growth in children, but it also helps with calcium absorption in all ages. You can commonly find lysine in cheese, eggs, milk, and potatoes to name a few.


40 S Broadway Place
Tucson, AZ 85710
- Fresh Frozen Custard
- Sandwiches & More
- Snackworthy Sides
- Homestyle Plates
- Featured Items
In 1984 Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver’s in the family’s beloved hometown of Sauk City, Wisconsin.
In a sense it was destiny.
The son of a cheesemaker and grandson of a Wisconsin farmer, George Culver spent the early part of his career inspecting and grading dairy farms for the Wisconsin Dairies Cooperative. While George was out calling on area dairy farms, Ruth Culver was home joyfully raising their three children, instilling in them the small-town, Midwest values she herself had come to know growing up in Sauk City.
In 1961, George and Ruth seized an opportunity to buy their first restaurant. With no formal training, only Ruth’s warm and gracious hospitality and George’s natural command of the kitchen, the two proved a great team. With their kids growing up serving guests and learning firsthand about hospitality and delicious food cooked to order, the Culver family’s team approach became the model of many successful restaurants and supper clubs to come.
Then, in 1984 came an idea for a restaurant no one could resist. Craig combined a love for his mom’s homemade hamburgers with his favorite childhood vacation treat, Fresh Frozen Custard, creating our signature combination: Culver’s ButterBurgers and Fresh Frozen Custard.
Culver’s has earned its reputation for deliciousness by cooking every ButterBurger to order and crafting every batch of Fresh Frozen Custard throughout the day, same as we always have.
As Craig Culver will tell you, Culver’s ButterBurgers are made the way they are today because that’s how his mom always did it. Still, we use fresh, never frozen, 100% Midwest beef, seared to perfection and served on a lightly buttered toasted bun for that extra touch of goodness. Sure, it takes a bit longer doing it that way, but boy is it worth the wait.
Our commitment to crafting the world’s finest Fresh Frozen Custard also remains the same today as when we served our very first scoop. We use the finest dairy, plus cold-pressed vanilla and Dutch-blend chocolate, and make every batch fresh, right in the restaurant throughout the day.
What is Culver’s Fresh Frozen Custard? Think of it as the most premium ice cream you’ve ever tasted. Wonderfully luscious and rich, it contains less air so it’s creamier and more decadent than ordinary ice cream; and because it’s served at a temperature that won’t freeze your taste buds, you actually experience the flavor longer.
Today, most anyone who’s ever eaten at Culver’s can vividly recall the first time they bit into a ButterBurger or savored a spoonful of Fresh Frozen Custard. That’s how we know we must be doing something right.


Cholesterol is naturally found within the body and is used to make hormones and vitamin D. There are two types of cholesterol found in the body and carried around in the blood:
HDL-cholesterol or the “good” cholesterol, and LDL-cholesterol, known as the “bad” cholesterol.
“High cholesterol” is often referred to as increased levels of LDL-cholesterol compared to HDL-cholesterol.
LDL-cholesterol vs HDL-Cholesterol
LDL-cholesterol can stick to the walls of blood vessels and arteries. Raised levels of LDL-cholesterol can increase the risk of heart disease, narrowing blood vessels, chest pain, heart attacks and stroke. HDL-Cholesterol, on the other hand, helps carry excess LDL-Cholesterol from the blood vessel walls to the liver where it can be passed as waste.
High cholesterol is only one risk factor for heart disease
Other risk factors include age, family history, smoking, being overweight or obese, lack of physical activity, and having an unhealthy diet.
Why might my cholesterol be high?
One cause of high LDL-cholesterol is following an unhealthy diet. The overconsumption of fast foods, take-away foods and foods high in saturated fat can contribute to the rise in LDL-cholesterol and increase the risk of developing heart disease. Saturated fats can also slow down the process of removing cholesterol from the body.
Dietary cholesterol is different to the cholesterol found in the body:
Some foods naturally contain cholesterol, for example, eggs, shellfish and dairy products. This is called dietary cholesterol and has a much smaller impact on our blood cholesterol levels and LDL-cholesterol, than previously thought. The largest impacts are found to be caused by the body’s natural response to consuming saturated fats.
What can I do to take care of my health?
Following a healthy diet can reduce your risk of heart disease and increase your levels of good cholesterol.
Having high cholesterol is a risk factor for heart disease and can increase your risk of having a heart attack or stroke. It is important to have regular check-ups with health professionals to help manage your risk of heart disease. Having a healthy diet rich in fruits, vegetables, wholegrains and lean meats can be beneficial for the health of your heart.
If you could use some help when it comes to choosing heart-healthy foods, make an appointment with one of our dietitians. See here for details.
The Heart Foundation have also put together the following animation on cholesterol and heart disease:
Get in touch


Our Front Window, located at 38 E Picadilly Street, Winchester, VA 22601..
The cafe is owned and operated by Lenny Sweet
Mon-Fri 7a–12pSa-Su 8a–12p
38 E Piccadilly StWinchester, VA 22601
House Blend Drip Coffee$2.25 Self-service. A specially sourced blend of premium coffee beans, dripped. Made fresh hourly, with free refills!
Espresso$2.25 a Puck
Steamed Late/Cappuccino $4.00 12 oz
+ $1.25 16oz (2 pucks)
Cafe Au Lait$3.50
Tea$2.25 English Breakfast, Classic Chai, Herbal Cranberry Orange, Tulsi Ginger Lemon, Gunpowder Green
Milk, Juice, Sparkling juice$2.00.
Apple, Cranberry, Grape, Orange (100% & Authentic)
+ 0.25 Lg Cup
Fresh, Handcrafted Bagel
$2.00 Plain or Everything
The Main Event$6.00 The name says it all. Bacon, egg, and cheese on an everything bagel.
The ultimate fish bagel Experience! Lox (smoked salmon), cream cheese, capers, tomato, and red onion on an everything bagel.
Custom SandwichStarts at $6.00 We’ve Got:
*Veggies$0.25-0.85 spinach, tomato, capers, red onion, jalapeño, avocado
*Protein$1.25 bacon, sausage, deli ham, deli turkey, egg patty
Sharp Cheddar, Provolone, Pepper Jack
*Spread$0.75 cream cheese, butter, strawberry preserves, peanut butter
The House Favorite
Wild berry & Banana in Milk.
include (but are not necessarily limited to):
*FruitBanana, Mango, Wild Berries
*LiquidMoo milk, Almond Milk, Juice
*ExtraCocoa, Peanut Butter, Spinach, Avocado,…
Oatmeal (milk & Oats) or Parfait (Greek Yogurt & Granola)$4.50
Agave, Chia, Wild Berries, Sliced Almonds


This savory breakfast casserole is great for weekend house guests and vegetarian-friendly. My sister and I made this one inspired by some of our favorite salad ingredients. Throw in a carafe of French press coffee and you’re really in business! Make up to a day in advance of baking.
1 loaf Italian bread, cut into 1 ½ “ cubes
1 dozen eggs
2 cups heavy cream
1 5 oz container of baby arugula and baby spinach
1 clove garlic, minced
1 shallot, chopped
1 sprig fresh thyme
1 dash crushed red pepper
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
1 pint colorful cherry tomatoes, halved, juice squeezed out
salt and pepper
olive oil for drizzling
Warm a few drizzles of olive oil in a large cast iron skillet. Toast your cubed bread in two or three batches, adding olive oil each time.
In the same pan, add a little more olive oil and sauté the shallot over medium heat. Then add in garlic, thyme leaves, a generous pinch of salt, a few cracks of black pepper, and a dash of red pepper flakes. Stir about 30 seconds until fragrant.
Add in the arugula and spinach and cook down, about 5 minutes.
Whisk eggs and heavy cream in a medium bowl.
In a deep ceramic baking dish (9” x 13” minimum), coat with olive oil and layer as follows: half the bread, all of the sautéed mixture, half the tomatoes, half the cheeses, the remainder of the bread, remainder of the tomatoes, remainder of the cheese and finally the egg mixture.
Allow to sit in the refrigerator overnight or up to a full day in advance. When ready to bake, preheat the oven to 350° F and bake for 40 minutes to an hour, until eggs are set.


I was hungry today after work, so I stopped at a local Mexican fast food restaurant. I will refer to it as Burrito Gong.* Behind the counter was a sign that read:
"We wash and sanitize our hands."I guess that is supposed to make us feel confident in the cleanliness of the food making environment. But what it said to me is "This restaurant adheres to the bare minimum of hygenic practice."
Shouldn't it really should go without saying that employees wash their hands in the kitchen of a restaurant?
*In order to protect Taco Bell's identity.


Washington – John Doe from Washington was discovered to be a hoarder of ridiculous amounts of peanut butter.
“I would see him taking a big bag from the grocery store up to his room every week, but I had no clue that it was peanut butter,” his distressed father told us, a tear rolling down his face. “If I had known, I would have tried to talk to him, to reason with him…”
After collecting jars upon jars of peanut butter, one day, John binged and consumed dozens of jars within a single night. He was found by his family the next morning, passed out and extremely bloated.
He has, since then, been taken to the hospital and is on his way to recovering from this dangerous binge. Upon being asked by our reporters why he decided to hoard peanut butter, he responded, “It’s sweet, it’s creamy, it’s beautiful and silky and delicious. What’s not to love? My dream was to collect all the peanut butter in the world and eat it all.”
Let John’s unfortunate experience be a reminder for all peanut butter lovers to consume this sweet treat in moderation to avoid a trip to the hospital.