Ways To Include Nutrition Into Your Every Day LifeYou probably know what kind of foods you should stay away from, but do you actually eat what you are supposed to? These tips should help you adopt a better diet: find out how you can easily introduce healthy habits into your daily life. Lose weight, live longer and feel better thanks to a good nutrition.
One of the best ways to ensure that you meet all of your body's nutritional needs while avoiding overeating, is to sit down at a table for your meals. This allows you to focus on what you're eating and how it tastes, so that you'll feel more satisfied and get full quicker.
Eat at least five servings of fruits and vegetables a day to help with your weight loss. Fruits and vegetables are full of good-for-you nutrients, fiber, and vitamins. They will keep your appetite in check. These healthy foods are also low in calories which will help keep your daily calorie count low.
Learn different ways to cook some of your favorite foods in a healthier manner. You may love the taste of deep fried chicken or fries, but your body doesn't. There are always alternatives in cooking methods for foods to still provide you the taste you love without all the calories. Try baking, roasting, steaming, and broiling as alternatives to frying.
Limit the amount of juice and soda that are consumed in your household. While juice does contain some vitamins, it is not a good substitute for eating the whole fruit with the skin. Soda is basically flavored, carbonated water that costs a lot of money. For optimum health you should spend your calories on healthy foods, not on liquid.
Try eating low-fat dairy products. Milk and cheese have very high fat levels, and instead of cutting them out of a healthy diet completely, try eating them in a more sensible, low-fat way. Try cheeses that are lower in fat, such as cottage cheese, and try purchasing 1% or 2% milk. This way you can still enjoy dairy foods and their benefits.
A great dessert is a perfect treat on occasion. Healthy treats are just as satiating. For example, take a calcium enriched fat-free yogurt and top it with cinnamon, some frozen berries, or nutty granola. You can use graham crackers as well, crumbled on top of your yogurt parfait for a satisfying crunch.
13 Easy Hair Care Tips to Treat Dry and Damaged Curls
If dealing with dry and damaged straight hair is difficult, treating damaged curly hair is also a herculean task. After all the heat styling, colouring and exposure to pollution, curls lose their sheen and strength even more. Make http://blogs.rediff.com/caitlin21florentina/2017/06/15/the-very-best-ways-to-obtain-in-shape-and-stay-fit/ to use sharp scissors or it will lead to even more damage. 13 Easy Hair Care Tips to Treat Dry and Damaged Curls
To understand nutrition better, read about food groups. This is the basis of a healthy diet. Make sure you eat aliments from all these groups everyday in reasonable quantities. The main food groups are carbohydrates, vegetables, fruits, dairy, oils and meats. Learn how to classify aliments according to their groups.
Another great tip for getting good nutrition is to calculate how many calories you are taking in every day. Get a pen and paper or use your computer to jot down all of the calorie information for each food item you plan to eat for the day. http://blogs.rediff.com/sierra99rebbeca/2017/04/05/better-food-choices-corresponds-to-a-better-life/ will give you a sense of just how much food you are really eating, and it will allow you to set goals to better balance out your meals.
Instead of planting pretty flowers in your yard, consider planting useful vegetables and fruit bushes, instead. Tomatoes, carrots, radishes and berry bushes, are all relatively low maintenance. They can be expensive to buy at supermarkets, freshly picked. Within a year, you can harvest your crops. These vegetables are a great alternative to cute pansies or daffodils that require a lot of care and only provide nice color to your yard.
In hydrolyzed collagen serum to help your children best meet their nutritional needs, be patient when it comes to new foods. Young children are suspicious of any new food. They need time to become accustomed to the color, texture, and smell before they can even consider what it tastes like.
If you are at work, try keeping some single-serving packages of crackers, fruit, peanut butter, soup or tuna fish in your desk. That way if you ever need a quick lunch or an easy snack, you don't have to buy something unhealthy or get a snack from the vending machine.
Monitor carbohydrate intake to measure the amount of glucose going into your system. Glucose is generally the end-product of sugars, and is the main source of energy for your body. When you eat too many carbohydrates they get stored as glycogen and eventually fat. When you eat too little these fats dissociate and revert back to their sugar states. Monitoring your intake is very important when deciding if you wish to lose or gain weight.
To add more nutrients when you are baking, consider whole wheat flour instead of white flour. Compared to whole wheat flour, white flour does not have as much fiber and nutrients.
Bananas are a wonderful, natural energy bar. They contain a great deal of natural sugars to give you an immediate pick me up, but also have potassium for stamina and recovery after a workout. Replace your high sugar, meal replacements bars or energy bars with a banana.
To maintain optimal nutrition, you must know exactly what your body needs. You must keep a good lifestyle so that you can handle the ups and down of life daily.


A gift to my sister Mary from some friends and neighbors in Mt Vernon, NY.
She wasn’t played with either, just like the italian doll I posted yesterday.
Her white clothing has yellowed even though she’s been wrapped up and tucked away.
I’m still amazed at how different angles and backgrounds create such a varied look.
You can write the captions.
My sister’s visiting our brother in Okanogan WA and has sent a few pics from her phone. It’s considered “high desert”.
I wish I were with them.
Here are bins of firewood, stacked, ready to burn to keep warm this winter
The other day she sent a pic of these delicious peaches
like a car graveyard
Last year or the year before, I forget which year, I didn’t get a birthday card mailed.
But this year………
since it’s my sister’s birthday Monday,
and she’s going to visit our brother and his wife in Okanogon WA on Tuesday,
I thought I’d bake a cake with our mother’s old recipe. The Happy Day Cake. I decided to cook the old fashioned penuche icing, you have to put your hand on the bottom of the pan after it sits in cool water, then add the 10x sugar and beat it, just like our mom did and frost the layers. Tomorrow after school, I’ll ship it off for them to share.
I put it in a tin, packed it up and it’s in the front hall, taped in a box, ready to mail.
It’s a Happy Day Cake recipe from Swan’s Down Cake Flour box from way back. You can see it written in my sister’s hand on a quilt square from the fiftieth anniversary quilt we made for my parents in 1989.
And I put in a pound of Zeke’s coffee beans to go with it. Happy Birthday Mary.
What’s on your cookbook shelf? These days, many people are cooking from recipes on the internet instead of cookbooks.
Did you ever discard or pass on a cookbook and then later regret your having gotten rid of it?
Diets, tastes and trends change over time. I have a wooden box of my grandmother’s recipes but I’m not making them.
I always enjoy reading a cookbook in bed, planning meals or dishes to try. Thinking about entertaining. What I usually end up doing is making the same things over and over again for the most part, not using a recipe.
Comfort foods as of late, with the ongoing winter temps I feel motivated to cook hearty meals- and eat them!
Here’s my sister’s cookbook shelf in NYC. You might remember seeing her kitchen. I love the Coldweather Cooking book and have a copy myself. I love to bake the Brown Mountain Cake out of the Farm Journal Country Cookbook. The Fannie Farmer makes me think of my mother’s Boston Cooking School Cookbook, tied with a ribbon.
I open old cookbooks, find a handwritten note or a yellowed recipe between the pages, see my mother’s hand- memories of my childhood or my children’s childhood, recipes past, present and the ones I’ve clipped for the future (always heavy on the desserts!)
I’ll share my cookbook shelf another post. Hope you will share your cookbook shelf photo.
It was hard to get it all in one shot, it’s a tight space!
The challenge of curves spoke to me immediately.
This week’s challenge – the world through your eyes, did not.
But then I looked at the photo of my sister in NYC from the other night, the reflection of Freedom Tower (behind the buildings in the foreground) in her sunglasses as we sat along the Hudson River at Battery Park. A literal interpretation. It seems I set it up AFTER reading the challenge today.
From my sister Mary via her cell Sunday afternoon
It was a nice one, too. I bought it at the fancy card store in Shadyside a while back to be sure I had it in plenty of time.
You remember the store behind our old house on Howe Street? That one.
Buying cards and not mailing them in a timely fashion seems to be something I do often. Once I swore I would never send a late card again.
I brought the birthday card to New York City when we visited last month. I thought about writing it and giving it to you then. It was still in my bag tonight.
Nah, I thought, I’ll save it- mail it to arrive closer to the special day. A much better plan. Now you’re on your way to visit our brother in Okanogan. Your mail’s on hold. And I didn’t get it in the mailbox yet.
Here’s what I do. I’ll think of someone, know their birthday is coming, buy a card, misplace it, or drive the card around for a time, til it’s ripe? I am not sure why I do this. I read a whole bunch of sisters cards, too, looking for the right sentiment. Some of them all sappy but this one was succinct and to the point. It’s even printed on recycled paper and Made in the U.S. A. Here’s a photo of the beautiful card I meant to send in time.
“I’m grateful we’re sisters.”
Happy Birthday Mary. You are an excellent sister, aunt, and friend. Thanks for always being there and listening and for putting up with me during my bratty years. (I think they are done) Love you with all my heart and am grateful for all the love you give to all of us. Have a happy birthday celebration with David.xxoo
You might remember the post my sister’s kitchen- 20 for dinner? no problem!. How she always finds cool and quirky things for me to photograph when I visit her in NYC where she’s lived about 48 years. The kids and I’d drive from Pittsburgh and camp out with her in the apartment. When we’d wake up, there’d be fresh warm Zito’s bread and homemade Strawberry Rhubarb Preserves and fresh butter.
You with Laura after the wedding last November. Thanks for all you did to make it happen so beautifully.
Here is a colorized baby photo of you with Mom. New Haven, CT
I turned it into an art project years ago and added the border. Sorry.
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.


On the Shelves
Visit Beef Boys Butchery to see why there’s been so much buzz about our thriving butchery. We offer a large variety of top-quality, delectable products that will have you coming back for more.
'For your convenience Beef Boys Butchery also sells FARM FRESH Saldevco milk (http://saldevco.com)
Saldevco loves its Holstein cows, from which they have consistently produced and sold high quality milk and dairy products for more than 30 years.'
‘Get your Beef on!’ Beef is what made us famous and keeps our customers coming back time and again. Try us out yourself and find out why Eswatini can’t stop raving about our delicious selection of beef.
Our assortment is always in such hot demand that no matter how hard we try, we can’t seem to keep them on our shelves for long. Contact us to make sure we have lamb in stock.
Even though we specialize in beef, we stock an impressive range of chicken products from your traditional chicken cuts to marinated chicken flatties and don’t forget our famous Chicken Cherry Kebabs. We always ensure the best quality for our customers.
Our wide selection of locally sourced pork products are a constant winner with our customers, be it pork sausage, bacon, rashers, chops or roasts; pork is a versatile addition to your deep-freezer.
Game meat is a 'natural choice' for health conscious eaters. "Born Free"… free from additives, pesticides, antibiotics and added hormones. Try our Game Burger patties, sausages, wors and stewing meat, or pop in to find out which of these seasonal products we have in stock.
Don’t see what you are looking for? Stop by and ‘meat’ Butcher (Blockman) Jan who will happily assist you with any of your requirements or special requests.


Little India Cafe has been built to bring to light the full culture and food of India. Our hearty meals help people of all walks of life connect over the hidden gems of North Indian food. We offer buffet from 11:00 p.m. to 2:30 p.m. and A la carte in the evening. Our delightful customer service supplements the meal perfectly, both during the buffet and a la carte hours. We offer a variety of flavors from the creamy Butter Chicken to the savory flavors in our vegetarian sabjis, brought out by the wide array of Indian spices. Little India Cafe blends together the flavors of India in a way that everyone can relax over and enjoy.


We know there's a real appetite to discover high-quality, locally-produced artisanal foods. However, we're also all busy, time-poor and artisan products aren’t always available right on our doorstep. But that’s all about to change.
ArtisanBox scours the country for the best small-batch, artisanal food producers and each month we bring you a curated selection of foods as well as the stories behind the makers and their produce. In short, ArtisanBox brings the farmers’ market home to you.
We then partner with you to learn more about what you like, and what you dislike so we can bring you more of what you love each month.
Join us at artisanbox.io on our journey. As a subscriber you'll have access to platform-only offers, be able to purchase more of what you love, and access other complimentary content.
About the Founder
"After 10 years of working in ecommerce building other businesses from the ground up, I came to the point in my life where I wanted to do something linked to my passion for food and linked to creating some social good. I'm really excited to be bringing the ArtisanBox concept to market.
It's too easy to source low quality food, and there are currently many challenges to buying artisanal and local that have yet to be fully solved. ArtisanBox's mission is to be the solution for discerning consumers to discover & source the foods from the 1000s of artisanal producers in the U.K. whilst giving our producers an important new route to market".
Simon Cliffe, July 2023


As the days draw in, our menus look to an incredible abundance of Autumnal produce. From jammy figs to earthy beetroots, October spoils us. But beyond seasonal eating's obvious benefits - better flavour, optimum freshness, superior quality - what wider-reaching value does it bring? Can a team that prioritises mindful, seasonal eating have the power to make a contribution to the community and, even better, our planet?
When we eat in accordance with the seasons, it benefits:
We all know that a balanced diet packed full of fresh fruit and veg is good for our health. But, if we're willing to go a step further and look at how, when and where our food is grown, it could actually bring far greater health benefits.
The ancient Indian practice of ayurveda has a special term for eating seasonally: ritucharya. Ritucharya maintains that seasonal eating is vital for our health and disease prevention; stipulating that lifestyle diseases are a result of a poor relationship between people and environment.
Research shows that food grown and consumed during the appropriate seasons is more nutritionally dense than food that is shipped in, kept in storage and farmed intensively using ripening agents. According to this study, broccoli grown in-season contained twice as much Vitamin C as broccoli grown out of season - proof that a small, mindful buying decision could see the health value of what's on our plate's double.
Not only does the consumption of in-season food have inherent nutritional advantages, but seasonal eating also encourages variety in our diet. When we look to the seasons to inform our fruit and vegetable intake, we benefit from a diversity of vitamins, minerals, antioxidants, and other phytonutrients. Nutrition we would miss by sticking to the same produce year-round.
Nearly half of what we eat is shipped or flown into the UK from abroad. Our hyper-convenient global food system comes at a massive carbon cost to our planet, something we can combat by prioritising seasonality and locality in our food.
When we choose to buy in-season produce, we keep our food miles to a minimum, while relying far less on food produced using intensive agricultural practices. Intensive farming is responsible for loss of wildlife, soil degradation, excessive chemical use and high greenhouse gas emissions.
As an example, take apples and bananas in a supermarket. Both are equally available all year round. But, when we choose to buy an apple grown at a farm 20 miles away over a banana shipped 5,000 miles from a commercial plantation, our 5-second decision brings a huge environmental saving.
Read about the Journey of Bananas here.
3. Community & Connection
By switching to local, seasonal food, we increase local demand. By increasing demand, we strengthen our local food system while actively growing our local economy. Keeping money flowing through our communities has a multiplier effect, meaning it contributes to increased income and employment, which builds happier, healthier, stronger communities.
And from a more holistic perspective, when we have a connection to where our food has come from - maybe we even had a conversation with farmer who grew it at the local farmer's market - we cherish it. We take more enjoyment in preparing and eating it, and are far less likely to waste it. Finding joy in our food gives us a sense of connection to place and the people within it.
Our workplace food solutions.
At CANTEEN, our lunches make seasonal eating exciting and accessible for your team. From our WFH Lunch Club to our in-office Fridge Fills, we have solutions to suit all different business types. Get in touch to discuss how we could support your Edinburgh team with fresh food.


Main Street KitchenMain Street Kitchen is located in the historic Brickson Building at 120 E. Main Street. We specialize in sub Sandwiches, burgers, salads, homemade soups, fresh desserts, and roasted in house - always fresh ground Back to the Bean Coffee. Check out the menu and order online today!
100%of 54 customers recommended
Hours of Business
Monday - Wednesday
10:00 AM - 4:00 PM Mo,Tu,We 10:00-16:00
11:00 AM - 4:00 PM Th 11:00-16:00
Friday and Saturday
10:00 AM - 4:00 PM Fr,Sa 10:00-16:00


Yes! There is a place you can dine where once inside Italy comes alive. This is La Scala Ristorante. This 30 seat tiny restaurant out of the renaissance past is the ultimate authentic italian cuisine and wines. Situated in downtown St. Catharines in an 1800's era building on church street that was magnificently restored by owner Joe Marchese in June of 2003 to resemble a rustic Renaissance eatery.
Joe takes exceptional pride in the food and ristorante and welcomes all our most valued customers. Please come in and enjoy exceptional authentic food and wine in a rustic ambience to satisfy any Italian palate. Our valued menu pricing will excite you for lunch and satisfy you for dinner. We look forward to serving you at La Scala Ristorante where you will find the best authentic Italian food and service in the Niagara region.
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What is koji exactly other than an ingredient that we use regularly in the SALT kitchen? Edina Makai, the koji expert on our team prepared an exciting summary that guides you through everything there is to know about this wonderful ingredient.
Koji or aspergillus oryzae is a filamentous fungus (or mold) that has been grown and used in Japanese cuisine for the fermentation of different food and beverages for centuries. As fermentation became more and more popular in modern gastronomy during the last few decades, koji has once again taken the spotlight and is being researched and grown all over the world.
Koji was used to purify water in prehistoric Japan. Feces and other pollutants from everyday life and animal husbandry damaged the quality of drinking water, so the people of ancient Japan started making fermented drinks – the same reason for which other cultures such as Egyptians and Babylonians started making beer and the Greeks made wine – with the help of the aspergillus oryzae mold.
Like most other fungi, koji reproduces with spores that need a substrate to provide the nutrients for growth. During the known history of koji, rice and barley were predominantly used as substrate bodies. In Ancient Japan, rice used to be the main food source of the aristocracy. In the feudal system, tenants paid their rulers in rice, leaving barley as their main source of nutrients. Therefore, koji was mostly cultivated on rice and then used to make amazake and sake, but also on barley leading to Japanese gastronomy being dominated by different types of misos and shoyus.
After reaching the host body, koji penetrates the barley or rice and uses enzymes (biological catalysts, accelerating chemical reactions in certain organisms) that are adept at breaking down starches into sugars. The first of its kind in the enzyme family, amylase was first discovered in malted barley by Anselme Payen in 1833. Amylase enzymes split complex carbohydrates into smaller carbohydrate molecules such as maltose that can subsequently be fermented by yeast to produce alcohol. This is how rice inoculated with koji and fermented first becomes the sweet rice-based drink, amazake, then its alcoholic counterpart, sake. Another important enzyme produced by koji is protease, an enzyme that catalyzes the breaking down of proteins into amino acids including glutamates with a very strong umami flavour. This is the reason why koji-fermented foods like misos (fermented pastes made of soya beans, salt and barley) and various kinds of shoyus (soya sauces) are very rich sources of umami.
A warm and humid environment is essential for the healthy cultivation of koji. The most ideal temperature for aspergillus oryzae is between 30-35 degrees Celsius with 70-80% humidity. After 48 hours spent in these conditions, mold with a fruity scent and taste is grown. Japanese sake masters traditionally cultivate koji spores in a space with cedar walls called koji muro. The trays inside the muro in which the substrate body and koji are placed are also made of cedar and are never washed so that koji can live in the wood to provide an even better environment for spores to reproduce.
Naturally, koji not only grows in sacred places like the one we’ve just described. Today, there are many alternative methods with which one can cultivate their own koji. At Salt, we use low-temperature ovens to regulate temperatures and the koji with the barley or rice is usually placed in a tray lined with wet cloth to provide humidity. Another option is to create fermenting chambers with suitable temperature and humidity levels. The most important thing to keep in mind is to keep both temperate and humidity at a constant level since spores might die due to changes in temperature or in an environment too dry, and they won’t start to grow if the temperature is too cold or humidity is too high.


Spring is on its way and hopefully the sunshine is too!
If you love to entertain in the garden and fancy yourself as BBQ king or a hostess with the mostest, join us for our famous BBQ Bonanza event on Saturday 6th April.
Whether you are looking for a way to make your traditional bangers have a bit more bite, or want to wow your guests with a Michelin-star worthy meal served alfresco, there will be something for you at this event.
Come along and be inspired by top chefs, enjoy tasty food samples and view the latest in outdoor cooking equipment and techniques, from the quirky to the quick and the bright to the brilliant.
Learn how to cook real, showstopping meals outside that will make you the talk of the neighbourhood. At past events we’ve done everything from pork to pizza, chicken to chops and turkey to tiger prawns – and we want to top that this year!
We will be showcasing some of the biggest names in the BBQ industry at the event including Broil King, Clementi, OFYR and Outdoor Chef, each literally bringing something different to the table.
Broil King gas grills are the master of versatility, making it possible to grill almost any kind of food in any style your desire. Talk to resident Broil King expert Mike to find out more about the key features that make these BBQs the best performing gas grills on the market and munch on some tasty grilled treats at the same time.
Italian brand Clementi will be joining us to demonstrate how to create your own authentic, Italian-style pizzas in your garden using outdoor wood-fired pizza ovens.
OFYR outdoor firepits make the perfect centrepiece for a garden and are functional too as they double up as a large cooking grill. They really do add a touch of luxury and need to be seen to be believed.
Outdoor Chef, a brand well known for its sophisticated cooking tables and dual control gas BBQs, will also be on hand to serve up treats and talk all things BBQ.
So, come along and join us for some food and garden inspiration and sumptuous samples and talk to the experts to ask those outdoor cooking questions you’ve always wanted to know the answers to!
Our BBQ Bonanza starts and 11am and will run until 2pm. It is completely FREE to attend and a great way to spend a Saturday lunchtime. Register online today to attend the event and you will be entered into our prize draw to win a hamper of BBQ goodies!


Quick & easy to throw together, this 15 Minute Creamy Avocado Pasta makes a perfect, healthy dinner for those busy weeknights!
Welcome to June’s Secret Recipe Club reveal! This month I was paired up with Asiya from Chocolate & Chillies. Asiya’s photo’s are absolutely stunning and I enjoyed checking out her recipes! And I enjoyed learning that Asiya & I both got started blogging for very similar reasons! 🙂
When I was looking through her recipes, I definitely had trouble picking just one. She really had a bunch that I wanted to make & honestly will probably make soon! But for this month’s reveal, I decided on this quick & easy dinner. This was a perfect recipe for us for dinner. We’ve been so busy already this summer that our dinner’s have really been slacking so being able to get a homemade, healthy meal on the table was a hit!
15 Minute Creamy Avocado Pasta
- 2 tablespoons olive oil
- juice and zest of 1 small lemon
- 3 cloves roasted garlic minced
- 1 medium avocado pitted & diced
- 1/2 teaspoon salt
- 2 & 1/2 cups dry pasta
- approximately 1/2 cup pasta water
- freshly ground black pepper to taste
- Cook your pasta according to the package directions.
- While the pasta is cooking, add the oil, lemon juice, 3/4 of the lemon zest and minced garlic to a blender & lightly mix. Add the avocado and salt & blend until smooth.
- Once you pasta is cooked, reserve a 1/2 cup of the water from cooking. Slowly add the pasta water to the avocado sauce to get your desired consistency.
- Drain the pasta. Mix the pasta and sauce. Garnish with the remaining lemon zest and freshly ground black pepper. Serve immediately.


Basque Tapas and Wine, Melbourne restaurant with a Spanish twist, offering a range of menus to suit various occasions and groups from 10 to 20. These include Degustation menu, Breakfast menu, Lunch menu, Main Tapas Manu (including drinks) and custom menus designed specifically for events such as birthdays.
For information about the other menus please contact us on: 03 9533 7044.
The Basque Country is an ethnic enclave located in the heart of the Pyrenees Mountains, which divide Spain and France from one another.
Inspired by French nouvelle cuisine, the Basque country is nowadays regarded as Spain’s uncontested gourmet stronghold. People of the Basque community turn to the sea for their most prized ingredients – a wide variety of seafood such as eel, sole, hake, cod, and shellfish. They of course rely on their traditional home grown produce: ham, lamb, and ingredients derived from the mountains, such as wild mushrooms, apples, corn and beans. Basque sauces are rich and flavorsome using generous helpings of peppers, herbs and tomatoes.
Our team of Spanish chefs place an emphasis on using fresh, seasonal pro- duce, sourced from organic and sustainable local businesses in Melbourne. Their skill and expertise in preparing traditional, robust Spanish food, using the finest ingredients, is at the heart of Basque’s Dining Destination without Peer.
Expect tapas to be seasonal and stylish at Basque Tapas & Wine on Chapel Street in Prahran. Filled with an eclectic clientele, this quaint and cosy venue features Español style amidst a simple setting. The happy-go-lucky crowd and buzzing location make for great people watching alfresco or inside, as you prefer. Enjoy an authentic Spanish menu with an extensive selection of tapas like char grilled octopus with red and green peppers, paprika and fresh herbs, plus salads, mains and desserts. Situated in one of Melbourne’s prime shopping, dining and entertainment precincts, Basque Tapas & Wine is your authentic Spanish experience – complete with paella, churros and great cocktails.
A highlight to the restaurant is it’s $49 Tapas Sharing Menu available on the Black Board, just ask us what would you suggest?, and we will sure surprise you.


This will last 2 days in a fridge so you don't have to eat it all at once.- great for packed lunches at work or a quick snack before hitting the gym or after when you can't be bothered to cook, or just while watching TV.
Tuna Niçoise salad
Lamb and chicken skewer kebabs
Turmeric and rosemary chicken
Cherries with nuts and seeds in yoghurt
Pork with anise, fennel & coriander
Scottish mussels in chilli and vermouth
Tasty Healthy and Filling Salad


Another myth is LP) all dairy products cause the same ill effects in your lactose-intolerant pets as milk. In small amounts, and on occasion, you can give your pet dairy products. For example, my pit bull loves cheese, so when I have to give her a Cat Drinking Milk - No Artist - Effetti Sonori / Sounds Effects Vol.
18 (Vinyl, I wrap it in a cheese slice. In addition, when it is hot outside, I drive my pit bull to Dairy Queen and get her a small vanilla ice cream cone. While my pet shows no stomach problems, be sure to check with your vet about your own pets and which medicines can and cannot be taken with dairy products.
Cats may tolerate foods like cheese and yogurt. Even if your cat is unable to tolerate milk, they may be able to eat butter and ice cream. Not all dairy products are created equal. Some forms have lower amounts of lactose, and some are diluted with water or fat. Probiotics are all the rage today. This does not mean, however, you need to give Greek yogurt to your animals.
The bacteria in their stomachs is not the same as human bacteria, and Greek yogurt is not necessarily a health food for pets. On occasion, small amounts of yogurt can be served as a treat. You are better off giving your pets sardines instead of yogurt. If you are going to give your pet a sweet treat, like ice cream, be sure to give them the full-fat, least amount of chemicals, version. Anything labeled sugar-free means chemical crap storm. You want to avoid artificial sweeteners of any kind because they are like poison to your pets.
They are not great for you either! It is because at about eight weeks of age, kittens lose the enzyme, lactase, and can no longer digest lactose. Still, be wary when giving dairy products to your kitten, especially if they are nursing.
Again, after the mother weans them, and the cat graduates to cat food and soft food, they have little need for milk. Perhaps that is why they lose their ability to digest milk! If you find yourself in a situation where you have to nurse a kitten separated too early from its mother, you can find replacements with the appropriate amount of fat and nutrients at most pet stores, Cat Drinking Milk - No Artist - Effetti Sonori / Sounds Effects Vol. 18 (Vinyl. Although it will not leave a cute milk moustache, you are better off providing water for your cat.
Pro tip: one of the ways to keep your cat hydrated is to offer canned food frequently, which provides the necessary moisture. Can cats drink milk? Unfortunately, research shows that this may not be the best thing to give Cat Drinking Milk - No Artist - Effetti Sonori / Sounds Effects Vol. 18 (Vinyl due to several reasons. Barn cats used to love to drink the fatty cream that rose to the top of milk pails, not the milk itself.
Milk goes through a sterilization process today that removes most of the fat, and your cat could suffer from digestive upset even if they just drank the cream instead of the milk itself. It comes with a variety of nutrients that will help your kitten grow without the ingredients that can make them sick. Most mammals have some degree of lactose intolerance, including humans. It can also draw bacteria that are attracted to the undigested sugarand this can lead to diarrhea, cramping, discomfort, and an overproduction of volatile fatty acids.
These symptoms can occur anywhere from 30 minutes to two hours after your cat drinks dairy products or has products that contain lactose, and the symptoms can last for a few hours at a time.
Additionally, some cats naturally produce more lactase enzyme than others so they may not have as hard of time digesting it when they eat it.
There is also very little nutritional value in milk for cats, and this means that you can LP) cut it out of their diets without having any negative side effects. They just like the taste, and there are other things that you can offer them that they like and that has viable nutrients.
They may rub against your leg when you pull the milk carton out of the fridge or demand your cereal milk. Not every cat gets sick from milk, and if yours is one of the milk loving kittiesthen check with us. It may be possible for you to give an occasional treat. Bear in mind that milk contains calories water has none so do keep it minimal.
Obesity has serious health implications for cats. Better treats for cats include small tastes of tuna or other animal-derived protein. As you may know, cats have specific nutritional protein-based requirements that their bodies are better designed to handle than milk.
Are you surprised by that most cats are lactose intolerant? Many people are surprised. Your veterinarian can make recommendations for the best cat food for your cat.
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A diet known as Keto restricts carbohydrates and is thought to have numerous positive effects on health. When you drastically lessen the number of carbohydrates you consume, your body will start to rely more on fat for fuel. The metabolic state known as ketosis is something that could result from doing this to your body.
When you are in this state, liver converts fat into small molecules of energy known as ketones. It is then used for fuel by your brain and other organs.
Eating a ketogenic diet can reduce insulin levels, sometimes by a significant amount. This can create it easier for you to use the fat stores in your body for energy. Numerous studies have shown that following a ketogenic diet results in significant weight loss without the need to count calories.
There is some indications that following a ketogenic diet can have additional beneficial impacts on health, such as a reduction in blood sugar levels.
Essential food items for Keto Diet:
The following is a list of items that are typically allowed on a ketogenic diet. These are the number of carbohydrates that are considered to be per 100 grams or 3.5 ounces of food.
If you want to stay in ketosis, eating items with a lower count is generally preferable:
- Fish and seafood
- Meat and other poultry
- All Natural fats
- Above-ground vegetables like tomatoes, avocados, eggplant, etc.
What is the single most critical step to take in order to enter ketosis? Try to limit the number of carbohydrates you eat. You should try to keep your daily intake of net carbohydrates (total carbohydrates minus fiber) to around 50 grams and ideally below 20 grams.
The ketogenic diet looks to be more beneficial for entering ketosis, shedding excess weight and treating type 2 diabetes the fewer carbohydrates a person consumes while following it.
Initially, keeping track of your carbohydrate intake might be helpful. But if you follow our suggestions for items to eat and recipes to make, you should be able to stay in ketosis even without counting.
Perfect drinks for Keto Diet:
On a ketogenic diet, what kinds of beverages are allowed? The best beverage to drink is water; however, coffee or tea are acceptable alternatives. In an ideal situation, you shouldn’t use any sweets, especially refined sugar.
It is fine to add a dash of milk or cream to your tea or coffee, but you should be aware that the carbs can build up quickly if you drink numerous cups throughout the day. Also, you should absolutely stay away from caffeine. A glass of wine now and then is perfectly acceptable, but you should stay away from drinking a lot of sugar in them.
Food items that you should completely avoid during Keto:
When you are in Keto, some of these food items are big no:
- Candies and chocolates
- Carbonating drinks
- Bakery items
You are completely required to stay away from any sort of processed foods.
The risk involved in the Keto diet:
Even though further research on the long-term consequences of keto diets on health is required, the information that has been stored to this point suggests that keto diets that provide appropriate nutrition are unlikely to be harmful.
It is a fact that some people who have followed ketogenic diets have suffered from undesirable effects, such as kidney stones and deficits in vitamins and minerals.
Also, these adverse effects are extremely uncommon, and we anticipate that they may differ depending on the kind of meals consumed.
Those People who follow a ketogenic or low-carb diet that has less fat and more protein than the traditional ketogenic diet may have an increase in their LDL cholesterol level as well as an increase in the number of LDL particles in their blood.
On the other hand, those who suffer from diabetes or insulin resistance frequently respond favorably to a low-carb diet by exhibiting general improvements in their lipid indicators.
Despite the fact that further research into the long-term health implications of keto diets is required, the available evidence suggests that they are unlikely to cause harm if well nourished. There have been reports of kidney stones and vitamin and mineral shortages among those who have followed a ketogenic diet.
These negative effects, however, are extremely unusual, and we believe that they may be affected by the diversity of foods consumed, as well. Dietary ketosis or low-carbohydrate diets with less fat and more protein have been shown to raise LDL cholesterol and LDL particle number in some people.
The lipid profile of people with diabetes or insulin resistance frequently improves when they reduce the carbohydrate content of their diet.


Providence, RI – Members of Rhode Island’s congressional delegation today joined with hospitality industry representatives to invite owners of local dining establishments to apply for aid from the newly opened Restaurant Revitalization Fund. The delegation pushed for the $28.6-billion restaurant relief fund to be included in the American Rescue Plan, which President Biden signed into law in March. Today’s event was held at The District, a popular restaurant in Providence’s Jewelry District.
“I’m proud to have helped make the $28.6 billion Restaurant Revitalization Fund a reality and pleased the SBA is finally accepting applications. Nationwide, over 41,000 applications were submitted in the first hour of the web site going live. So clearly the interest and need is there. I encourage all eligible Rhode Island restaurants and bars that were hit hard by the pandemic to apply and I will do everything I can to ensure these federal funds are allocated swiftly and equitably . I will continue working with my colleagues on a bipartisan basis to meet demand with an adequate supply of federal relief and will try to replenish these funds if necessary,” said U.S. Senator Jack Reed.
“Rhode Island’s world-class restaurants have responded to the evolving challenges of COVID-19 with patience and creativity. The Restaurant Revitalization Fund is now open to help independent restaurants cover some of the costs and losses they’ve incurred as a result, and to keep Rhode Islanders on the payroll,” said U.S. Senator Sheldon Whitehouse. “I’m thrilled that we were able to secure this lifeline for local eateries and food businesses.”
“Rhode Island’s independent restaurants and bars have been hit especially hard by the COVID-19 pandemic, but thanks to the American Rescue Plan, help is on the way,” said Congressman Jim Langevin. “Starting this week, the Restaurant Revitalization Fund will begin distributing millions of dollars to Rhode Island’s food businesses that need it most. Alongside my colleagues in Congress, I’m proud of our work to deliver for Rhode Island’s food service industry and protect such important cornerstones of our communities.”
“Rhode Island dining scene is second to none. Our high-quality restaurants, bars, bakeries, and coffee shops are the envy of cities like New York and Boston,” said Congressman David Cicilline. “It’s been an incredibly difficult year for the small business owners who run these establishments. That’s why it was so important that we included $28.6 billion in the American Rescue Plan so restaurants can cover payroll and other expenses right now. These critical resources will help ensure that Rhode Island remains a destination for high-quality food and drink in the years ahead.”
The Restaurant Revitalization Fund is poised to provide a boost to the state’s economy as it recovers from the COVID-19 pandemic. About 11 percent of Rhode Island’s jobs are in the food service industry, according to the National Restaurant Association.
The Restaurant Revitalization Fund provides grants to restaurants and other qualifying food industry businesses, including breweries, caterers, bakeries, and food trucks. Eligible expenses include payroll, mortgage and rent payments, business debt service, utilities, maintenance, outdoor seating, business supplies, food and beverage costs, certain supplier costs, and operating expenses. The grants of up to $10 million per business and up to $5 million per physical location will be based on revenue losses during the ongoing public health emergency. The minimum award is $1,000.
“Over the last 14 months, RIHA has worked tirelessly to reopen our industry as quickly and safely as possible, while also working with our federal and state elected officials to secure our industry much needed economic relief,” said Dale Venturini, President and CEO of the RI Hospitality Association. “The RRF is going to be a vital part of our industry’s recovery and on behalf of the entire hospitality industry in Rhode Island, we want to offer our sincere thanks to Senator Reed, Senator Whitehouse, Congressman Langevin and Congressman Cicilline. They have always been wonderful partners with us and over the last year, have done everything they could to help our industry and our state.”
“Wherever they pop up, restaurants are an expression of the community and culture in which they reside. Without them we’d be missing so much more than nourishment from food, but nourishment from the very fabric of our society,” said Kristin Gennuso, co-owner of Chez Pascal & The Wurst Kitchen. “This Restaurant Revitalization Fund is one of the last efforts, I would imagine that will be available to our little havens of solace. I implore you fellow restauranteurs to accept this recognition and help make sure we don’t lose the character, the culture and yes, the cuisine, that is so very important to all our well-being.”
“Rhode Island is a destination known worldwide for our dining scene. The last 14 months have been extremely challenging for our restaurateurs, their employees and families. The Restaurant Revitalization Fund will provide a much needed opportunity to help our restaurants come back strong. We are very fortunate in Rhode Island to have a federal delegation that understands the needs of our state’s restaurant community and we are thankful to them all,” said Rick Simone, founder of the Ocean State Coalition and Executive Director of the Federal Hill Commerce Association.
The program will be reserved for certain priority groups for the first 21 days, including businesses that are majority owned by women, veterans, or people who are socially or economically disadvantaged. Applicants can apply directly through the SBA’s website or SBA-recognized Point of Sale vendors.


I have a ritual that I follow every Sunday evening starting in mid-July and continuing as long into the fall as I can: I walk down to the tiny store in my neighborhood and buy a mess of perfectly ripe home-grown tomatoes. Then, I’ll spend the week enjoying the deliciousness: alone with a little salt and pepper (so good!), sliced and stirred into cottage cheese, or as part of a Caprese Salad. If I’m feeling extremely decadent, I’ll take two slices of soft, white bread, slather both slices with mayonnaise and make summer’s most delicious treat: the tomato sandwich. Ahhhh, so good!
But sometimes I want to do something a little more special for my summer dinners and for that, you can’t beat the Tomato Tart. It’s the perfect light and airy summertime dinner. It also combines my two favorite things to eat: perfectly ripe tomatoes and caramelized onions. Is there any word more beautiful than caramelized?
But caramelized onions take time and attention and who has the energy to add a homemade pie crust on top of that? The answer, of course, is lots of people, but I’m not one of them. I know my weaknesses and one of them is an inability to make a decent pie crust.
Instead, I focus on what I can do and outsource the rest to the experts. In this case, that means using frozen puff pastry to create a light and fluffy crust for my tart. That makes it only mostly homemade, but also shaves a good hour of the preparation time. That means I eat my tart an hour earlier and so, I’m more than fine with the trade-off.
- 4 Tablespoons Butter
- 2 Sweet Onions, Sliced Thin
- Salt And Pepper, to taste
- Frozen Puff Pastry
- 1 cup Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese and an additional 1/4 cup Grated Parmesan Cheese for the topping
- 1/4 cup Grated (or sliced thin) Mozzarella Cheese
- 4 Medium Heirloom Tomatoes (I used a mix of red and yellow)
- 1 whole Egg
- 1/4 cup Milk
- Basil Leaves
- Thaw the puff pastry as directed on the package.
- Preheat the oven to 425.
- Melt the butter in a large skillet over low heat and add the onions to the pan. Add salt and pepper (to taste) and sauté the onions for about 30 minutes or until a rich, deep golden brown, stirring occasionally.
- While the onions are cooking, thinly slice the tomatoes, add salt and pepper, and place the tomatoes between two paper towels to drain.
- Add the Ricotta, Parmesan and Mozzarella Cheeses to a bowl and mix together.
- Take both sheets of the thawed puff pastry and roll together until very thin. Drape the rolled out pastry over a baking pan and press into the pan, pressing the edges of the crust to the edges of the pan to make a crust. (Note: You can absolutely use two pie pans or even two real tart pans for this.)
- Layer the cheese evenly over the bottom of the puff pastry.
- When the onions are fully caramelized, even spread them over the cheese mixture.
- Layer the drained tomatoes over the top, overlapping the tomatoes to fully cover the pan.
- If you want extra cheesiness (and who does not?), sprinkle 1/4 cup grated Parmesan Cheese over the top.
- Combine the egg and milk to make a wash and brush on the exposed areas of crust.
- Bake for 30 minutes or until the crust is golden brown.
- The tomatoes will seem just a little too juicy when you remove it from the oven. That's ok. Add the basil to the top of the tart and then let it sit for 15 minutes. The tart will firm up and the basil will mix nicely with the other flavors during this resting period.
- Slice and eat!


Here are some excerpts from stories I did last year for the Plain Dealer.
Just about everyone loves ice cream. Especially the old fashioned dairy parlors where they scoop one dip after another onto a cone. Places like Toft Dairy in Sandusky where the unsuspecting customer orders a “single” and watches in amazement as the server piles one huge dip on top of another until it looks like the cone will tip over from sheer size. The huge servings have been a tradition at Tofts for over sixty years.
You can find Toft’s Dairy Plant and ice cream parlor at 3717 Venice Road (Route 6) in Sandusky or visit them at www.toftdairy.com
Medina is home to a museum that tells the story of America’s small town dairies which also contains a wonderful ice cream parlor where you and the family can experience perhaps our country’s largest ice cream sundae.
America’s Ice Cream and Dairy Museum at Elm Farms Dairy has two special sundaes on the menu of their ice cream parlor. The “Kitchen Sink” is their must-see concoction. First the price: It costs 49 dollars! But listen to what you get: 21 dips of your favorite flavors of premium, 14 percent butterfat, ice cream. Then they drizzle as many flavors of syrup as you like over the mound of ice cream which is then topped with an entire can of whipped cream and sprinkles. Finally it’s capped with several Maraschino Cherries. And here is the fun part: It’s constructed and served in a real stainless-steel kitchen sink that has been converted into a giant sundae dish.
For birthdays and other special occasions they will add a layer of chocolate brownies to the sundae.
Owner Sherry Abell says they average about one order for the “Kitchen Sink” each month and it is usually for a children’s birthday party. The sundae will feed a dozen or more people. They supply spoons and dishes to go with the giant sundae.
But say you don’t have a party. You just want a big sundae to eat all by yourself. The ice cream parlor’s other specialty is called the “Gut-Buster Sundae” and it contains ten dips of ice cream and Sherry Abell says so far, no single customer has been able to eat the whole thing.
The museum grew out of Sherry’s husband, Carl Abell’s, collection of dairy memorabilia. That includes equipment from his early years at Elm Dairy, but also from collectors all over the world. It has grown to thousands of items and fills 8 thousand square feet of the old dairy buildings. In the collection you will find early soda fountains, bottling equipment and even early milk delivery trucks that were specially designed to allow the milkman to stand on the running board and operate the truck as he hopped off and on making his deliveries to homes.
America’s Ice Cream & Dairy Museum at Elm Farm Dairy, 1050 Lafayette Road (SR 42), Medina, Ohio 44256, 330-722-3839, www.elmfarm.com


Embark on a culinary odyssey with “spicyrranny,” a distinctive spice blend that’s revolutionizing kitchen experiences worldwide. In this exploration, we delve into its origins, flavor dynamics, health benefits, and the fascinating ways it’s shaping contemporary cooking.
Discover the allure of “spicyrranny,” a tantalizing blend of herbs and peppers meticulously curated to awaken your taste buds to new realms of flavor.
Its rising popularity in the culinary world
Join the ranks of chefs and home cooks who are embracing “spicyrranny” for its versatility and unique flavor profile, making it a sought-after ingredient in diverse cuisines.
The Genesis of “Spicyrranny”
Tracing its historical roots
Journey through time to uncover the historical roots of “spicyrranny,” a spice blend that carries the richness of culinary traditions passed down through generations.
Influences from diverse culinary traditions
Witness the fusion of flavors from various cultures that have contributed to the development of “spicyrranny,” creating a global culinary experience.
The Unique Flavor Palette
Crafting a symphony of spices
Delve into the magic of this blend, where spices come together in perfect harmony to create a flavor symphony on your palate.
Understanding varying heat levels
Demystify the heat levels of this blend as we explore the range it offers, allowing you to customize the spice intensity according to your taste preferences.
Integrating the Blend into Your Culinary Creations
Exploring popular recipes
Uncover the versatility of this blend as we showcase recipes that elevate the taste of dishes, from spicy curries to mouthwatering grilled meats.
Unleashing creativity across different cuisines
Fuel your culinary creativity by experimenting with this blend in various cuisines, whether it’s Asian, Middle Eastern, or Latin American flavors.
Tapping into antioxidant richness
Beyond its culinary appeal, this blend brings health benefits to the table with its antioxidant-rich composition, contributing to overall well-being.
Explore recent studies suggesting that this blend may have metabolism-boosting properties, making it a favorite among health-conscious individuals.
Where to Procure the Blend
Niche stores with a flair for unique spices
Discover this blend at specialty stores that are catching on to its uniqueness, providing a chance to explore this hidden gem.
Online platforms for global flavors
Navigate the digital realm to find a variety of products on online platforms, bringing global flavors straight to your kitchen.
Pro Tips for Culinary Mastery
Navigating do’s and don’ts
Master the art of cooking with this blend of expert tips, ensuring your dishes shine with the perfect balance of flavors.
Pairing suggestions from seasoned experts
Unlock a world of culinary possibilities with expert pairing suggestions that enhance your dining experience with the magic of this blend.
The Blend in Popular Culture
Riding social media trends
Explore how this blend is not just a kitchen staple but a social media sensation, with trending recipes and creative challenges captivating enthusiasts.
Influencers imparting their creative touch
Celebrate the inventive recipes of culinary influencers who are putting their unique spin on this blend, from celebrity chefs to home cooks with a flair for the extraordinary.
The Future Landscape
Anticipating emerging trends
Stay ahead of the culinary curve by exploring emerging trends in the world of this blend, as it continues to captivate taste buds worldwide.
Pondering potential innovations
From new blends to innovative applications, anticipate exciting developments that could redefine the culinary possibilities of this spice blend.
In conclusion, “spicyrranny” isn’t just a spice blend; it’s a culinary adventure waiting to be explored. From its intriguing origins to the endless possibilities it presents in the kitchen, this spice blend is a game-changer for those seeking to elevate their culinary experiences. Embrace the spice, savor the flavor, and let “spicyrranny” be the star of your next gastronomic masterpiece.
What is the origin of the name “spicyrranny”?
The name “spicyrranny” is a playful combination of “spicy” and a touch of whimsy. It reflects the vibrant and bold character of this unique spice blend.
Can I adjust the spice level in recipes?
Absolutely! “Spicyrranny” caters to a range of heat preferences. Adjust the quantity to suit your taste and gradually experiment to find the perfect level of spiciness for you.
Are there any side effects to consuming “Spicyrranny”?
While “spicyrranny” is generally well-tolerated, it’s advisable to be mindful of individual spice sensitivities. Start with small quantities to gauge your tolerance and enjoy it in moderation.
How can beginners start incorporating “Spicyrranny” in their cooking?
For beginners, start with small amounts in familiar dishes like soups or stir-fries. Experiment with the quantity until you find the right balance that suits your palate.
Are there any alternative spices to “Spicyrranny”?
While “spicyrranny” has a unique flavor profile, you can experiment with blends like garam masala or curry powder as alternatives. Each spice blend offers its own distinct twist to dishes.
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Operates on three phase or four phase supply, the provided Spices Pouch Packaging Machine works on the motor driven mechanism. This machine is ideal for the moisture proof packaging of spices. The user can easily adjust machine functionality with the use of a programmable logic controller(PLC). The entire machine is perfectly enclosed to preserve the quality of packaging contents. This machine is responsible for reducing packaging time and labor cost. This machine is manufactured using motor, blades, rollers and other components by adroit professionals. This Spices Pouch Packaging Machine is reckoned in the food industry owing to trouble-free functionality.


A quintessential Canadian classic, our Boost Cherry gummies take you and your tastebuds on a nostalgic trip before the THC even kicks in!
Boost Edibles gummies are tasty, juicy, naturally flavoured, and are made with care and the best ingredients to deliver an excellent, consistent dosage in every bite.
Our Cherry gummies are made using Pectin, Citric Acid, Colour, Gelatine, Glucose Syrup, MCT Oil, Natural Flavours, Sugar, Sunflower Lecithin, Water, Hybrid THC Distillate.
Each tin comes with 15 delicious gummies, made for convenience and discreetness.
As we do not use any additive, the gummies may soften when exposed to temperatures over 38-degree Celsius. Store in a cool, dark place away from direct sunlight.
20mg THC per piece
300mg THC total
3 in stock
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Meatopia, the world’s most famous meat festival, is partnering with the New York City Wine and Food Festival to create Meatopia X: The Carnivore’s Ball presented by Creekstone Farms hosted by Michael Symon. Every year James Beard Award-winning Esquire writer Josh Ozersky brings together the country’s greatest meat chefs for what has been called “the ultimate meat event.” This year, featured chefs include Aaron Franklin (Franklin BBQ), Paul Qui (qui), Bryan Voltaggio (Volt) and Richard Turner (London’s Hawksmoor). Called “a meat-lover’s paradise” by New York Magazine, and a “bacchanal of pork, beef, lamb, chicken, duck, turkey and quail” by The New York Times, Meatopia has a simple concept: The greatest meat chefs in the world cook every part of every animal over open fires. No propane is allowed, and all meat must be cruelty-, hormone- and antibiotic-free. The “Whole Animal Court” will include whole hogs, lambs, goats, and — of course — legendary butcher Pat LaFrieda will cook an entire 1000-lb steer. Join celebrity chef and epic carnivore Michael Symon for Meatopia’s anniversary “Carnivore’s Ball,” an unforgettable festival of live music, Trapiche wine, cold beer, cocktails, and the greatest concentration of sizzling, crusty, delicious meat ever seen. There’s really no way to fully convey the majesty and depravity of Meatopia. But this, my favorite of all Meatopia promo videos, comes closest to capturing it.


At Shula's 2 we offer the best beef money can buy, The SHULA CUT®
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We are proud to be part of the great Coach Shula's legacy. He demanded the best of his football teams and now that same uncompromising standard can be found in his restaurants. One trait that our entire team shares is a fiery passion to be the best.
Shula's 2 is a casual sports bar with an upscale menu. Enjoy our entire restaurant menu in a relaxed environment with the latest technology in sports viewing.
Happy Hour is from 4PM -7PM Monday - Friday


This book I am reading is all about carrying multiples to term and especially about the role nutrition plays in growing big, healthy, multiples. Lots of food for thought (so to speak), some of it a little alarming. The doctor who wrote the book recommends that a mom who starts a pregnancy with twins underweight (I'm 5'5" and was 108 when we conceived) eat 3500 calories a day and gain 25 lbs. by 20 weeks of pregnancy. Let's do the math here for a moment. Firstly, do you have ANY earthly idea how much 3500 calories IS? DEAR GOD! The night I read that part of the book, I wrote down everything I had eaten that day, looked up calorie values, and discovered that I eat about 1700 calories per day. That's not even HALF of what this lady wants me to eat. I put a lot of effort into the next few days, eating as much as I could, buying Ensure and drinking one of those every day, etc, and got up to 2200 calories. Still WAY short. Grr. And 25 POUNDS? WHAT? I will be 12 weeks Thursday and I have gained 3 pounds. 3. So...I have 22 to go in 8 weeks. Um... that's like 3 pounds a day. I don't even eat 3 pounds of food a day, so even if I never pooped between now and Thanksgiving, I still wouldn't make it.
But I WANT big, healthy babies. I would do anything to get them big and strong. I am just not sure how possible her goals are for someone like me who is not a huge eater to begin with whose favorite foods (rare beef, soft cheeses, cold cuts, corn dogs) are now all FORBIDDEN because of the pregnancy. Anybody out there have good advice on how to reach 3500 calories a day? Especially advice that includes Oreos?


This sermon is about food and diet. That’s not exactly a trigger warning, but the 15 people who purchased this sermon at last year’s goods and services auction and asked me to preach on the rationale for veganism—or plant-based diets—probably should have warned me. I’ve never encountered more anticipation and anxiety about a sermon. I’ve never received as many suggestions for reading from people within and beyond this congregation who have strong opinions about veganism (for and against), vegetarianism, what comprises a truly healthy diet, eating disorders, body chemistry, blood type, DNA, what hunter-gatherers supposedly ate, Big Agriculture, Big Manure, the meat and dairy industries, factory farming, food processing, sugar, salt, racism, classism, poverty, hunger, food deserts, land rights, water rights, water scarcity, animal rights, animal cruelty, species extinction, antibiotics, declining biodiversity, ocean dead zones, environmental justice, climate change, global warming, Oprah and church pot lucks! I’ve also never received as many recipes or invitations to lunch in advance of a sermon. This topic doesn’t just touch a nerve. It is explosive.
I intend to make a case for plant-based diets—that is my assignment. However, I’m not asking anyone to change their diet. There’s no hard sell. Changing diet is one of the hardest things we do. It may lead to health or compromise health. It may bring feelings of confidence and self-worth or guilt and shame. It is not just a physical experience, but a deeply emotional and spiritual experience. My hope for this sermon is that those of you who currently eat meat but who would like to explore a vegan or vegetarian diet will be inspired to join together and support each other in that exploration.
In a worship service last January I spoke about deforestation as a major driver of climate change—right up there with burning fossil fuels. However, earlier that weekend, a group of you had watched the documentary Cowspiracy, which argues that the leading driver of climate change is not the fossil fuel industry, but animal agriculture. When you consider the level of greenhouse gasses emitted into the atmosphere by the approximately 70 billion animals on the planet whose only purpose is to be eaten—or for their eggs and milk products to be eaten—by human beings—it far outweighs emissions from fossil fuels. When I mentioned fossil fuels last January, a number of people spoke up, saying animal agriculture is a bigger problem. People don’t cut down rainforests to drill for oil. They do it largely, though not exclusively, for animal agriculture. More than 90% of deforestation in the Amazon rainforest is for animal agriculture.
This sounds strange because the global story about climate change focuses on fossil fuels. We ‘get it’ that the gas in our cars is problematic. We ‘get it’ that burning coal, oil and gas for energy is problematic. But we don’t look at steak, pork, chicken, eggs or cheese on our plate and think “global warming.” Cowspiracy argues that despite evidence animal agriculture is the largest greenhouse gas emitter, the public, including major environmental organizations, is oblivious.
The amount of data on this topic is mind-boggling. I’ll include in my online text a graphic from Cowspiracy which provides statistics and links to 25 articles from sources like the United Nations Food and Agriculture Organization, the US Environmental Protection Agency, and the World Bank, that reveal the negative environmental impacts of animal agriculture. But simple comparisons are often more helpful than plowing through journal articles. According to John Robbins, author of The Food Revolution, if every meat eater in the United States swapped just one meal of chicken per week for a vegetarian meal, the carbon savings would be equivalent to taking half a million cars off the road.
But emissions are only the beginning of understanding the threats animal agriculture poses. Many of you know that certain regions of the planet lack clean water; and in other regions, including in the US, clean water is becoming increasingly scarce. Animal agriculture, because it requires enormous quantities of water to keep 70 billion animals fed and hydrated, is a major driver of water scarcity. According to Robbins, the National Cattlemen’s Beef Association claims that producing one pound of California beef requires 441 gallons of water. To me, that sounds outrageous. But evidently that number is low. According to the Water Education foundation, it takes 2,464 gallons of water to produce a pound of California beef. And according to soil and water specialists at the University of California Extension, it actually takes 5,214 gallons of water to produce one pound of beef. Chicken and pork production use water more efficiently. It only takes 815 gallons to produce a pound of chicken, and 1,630 gallons for a pound of pork. California is very dry, so producing meat there requires more irrigation than in areas of the country with higher rainfall. Comparisons are helpful. Robbins calculates that if you take a seven minute shower every day for an entire year, you would use 5,200 gallons of water. Which means, using the Water Education Foundation’s more conservative number, you save the same amount of water by not eating a pound of California beef as you do by not showering for six months. Comparisons are helpful. It takes 23 gallons of water to produce a pound of lettuce or tomatoes, 24 gallons for potatoes, 25 gallons for wheat, 33 gallons for carrots, and 49 gallons for apples. Reducing or eliminating meat from our diet would radically reduce the pressure on global water resources.
Then there’s the question of land. Not only does it take enormous amounts of land to farm 70 billion food animals, but where does their food come from? In a very passionate 2012 speech, the Australian philanthropist, former Citibank executive and vegan, Philip Wollen, said: “If everyone ate a Western diet, we would need two Planet Earths to feed them. We only have one. And she is dying…. Poor countries sell their grain to the West while their own children starve in their arms. And we feed it to livestock. So we can eat a steak? Am I the only one who sees this as a crime? Every morsel of meat we eat is slapping the tear-stained face of a starving child. When I look into her eyes, should I be silent? The earth can produce enough for everyone’s need. But not enough for everyone’s greed.”
Large segments of Earth’s arable land are used to produce food for animal consumption, and then we eat the animals. It’s a two-tiered structure. But consider the data that show 1.5 acres of arable land can produce on average 37,000 pounds of plant-based food but only 375 pounds of meat. An obvious conclusion emerges: if humanity stopped eating animals on a mass scale, it would no longer require as much land to produce food, and it could easily produce enough food to end hunger on the planet, not to mention reclaim carbon-trapping forests.
And this is still only the beginning. There are problems with the storage of animal waste, waste spills more damaging than the worst oil spills in history, fertilizer run-off, ocean dead zones, over-use of antibiotics. Animal agriculture does immense harm to the environment. I cannot help concluding there is no sustainable meat-based diet for human populations. This is not to say that meat production can’t continue on a small scale, especially in regions that are inhospitable to plant-based farming. But given the data, it is unsustainable for a large-scale human consumption of meat to continue. Planet Earth will not survive it. Some argue that if they just keep a few chickens or a goat for milk, surely that would be sustainable. Yes, for individuals it would be. But if every family on the planet had a few chickens and a goat—mindful that billions couldn’t afford it—that’s still 20 to 30 billion animals, still unsustainable. Our seventh Unitarian Universalist principle is “respect for the interdependent web of existence of which we are a part.” Given this principle, as one who eats meat, it’s difficult to learn of the degradation animal agriculture causes and not begin to wonder how I can, in the very least, reduce the amount of meat in my diet.
Some people are moved less by the environmental arguments and more by the many studies that show plant-based diets are more healthy for the average person. I commend to you John Robbins’ The Food Revolution for his discussion of how plant-based diets correlate with positive health outcomes while animal-based diets correlate with negative outcomes. This is familiar to many of you: consumption of meat correlates with higher rates of heart disease, obesity and cancer, while no such correlation exists for fruits and vegetables. Having said that, Robbins doesn’t address the negative health outcomes from consumption of sugar and highly processed foods. There are competing studies that show low to moderate consumption of meat has little or no long-term health impact when compared to consumption of high amounts of sugar and highly processed foods. Robbins’ also doesn’t account for people who simply cannot maintain health without some consumption of meat, eggs, milk or cheese. I know people who’ve tried desperately to become vegan but simply cannot stay healthy without some animal protein and fat in their diet. That’s real for some in this room.
Robbins’ also doesn’t account for the reality that it can still be prohibitively expensive and time-consuming to eat a healthy diet. So many people live in so-called food deserts—often low income, urban areas where there are no supermarkets or farmers markets to offer fresh food at affordable prices. This is changing slowly. I name it to remind us that often it isn’t possible to change one’s diet, even if one wants to. That is true for some in this room too.
A final argument: animal cruelty. César Chávez, co-founder of the National Farmworkers Association, once said: “Kindness and compassion towards all living beings is a mark of a civilized society. Racism, economic deprival, dog fighting and cock fighting, bullfighting and rodeos are all cut from the same defective fabric: violence. Only when we have become nonviolent towards all life will we have learned to live well ourselves.” Animal cruelty in factory farming is widely documented. For me, it speaks less to our seventh UU principle than it does to our first. Except, as currently worded, our first principle isn’t adequate. For years I’ve heard Unitarian Universalists call for changing that language from “the inherent worth and dignity of every person” to “every creature.” Many do look at the cruelty of factory farming and say, “I don’t want to eat meat because I don’t want to support that.” But I think there’s a more fundamental question that applies even if every food animal’s life were free from suffering and their death free from pain. To eat animal meat we must take a life. Maybe that is an unavoidable law of Nature, just the way the food chain works. But if we claim a principle of respect for inherent worth and dignity, a principle that, for some, implies ‘do no harm,’ do we have the moral right to take an animal’s life for food, especially when there are alternatives that are more healthy for most people and clearly more sustainable for the planet?
I don’t have a definitive answer. Though I will say that while for me this question is more gray than black-and-white, my heart says no, we don’t have that right. Our culture makes it far too easy to ignore this question altogether. If nothing else, let’s at least be willing to wrestle with this question and the others I’m raising this morning.
One of the ways I’ve chosen to wrestle is to attempt to cut meat out of my diet. In our family we prepare or purchase approximately four meals a week with meat in them. Those meals, plus left-overs, means that about 1/3 of my meals have meat in them.
I became a vegetarian on Labor Day. By Thursday of that week I was hungry. I was eating, but I had gnawing hunger. I fried up a few eggs that morning, but it didn’t help. By noon I feeling weak and dizzy. So, I broke down and ate a 6” turkey sub from Subway. The following week I started again. This time I lasted longer. By Friday I was feeling wonky again. On Saturday, I felt so physically bad that I went to Subway for a 6” turkey sub. I felt better.
Apparently I couldn’t go cold turkey without a little cold turkey. I realized I needed to wean myself off of meat. So the next week, I set out to eat a vegetarian diet with a plan to have a meat-based meal late in the week. That worked very well for a few weeks. Then I went to New Orleans. I had to eat a few meals with shrimp and a few with sausage. Actually, I probably ate more meat in New Orleans than I would normally eat on my old diet. But guess what happened: I started not wanting it. On my fourth day in New Orleans, I switched back to vegetarian.
In a matter of six weeks I have reduced my meat consumption from approximately seven meals to three or four meals per week. And on many of those days I’ve cut out cheese, milk and eggs as well. I’m learning. And I recognize I need to try it for a much longer period of time before I know for sure what the impact is on me. But I am committed to weaning myself completely off meat. I’m going to take it slowly, but I am going to do it. And once I’ve succeeded, I will maintain that commitment for a few months before making any decisions about whether or not it is truly right and healthy for me, and whether or not I can move on to weaning myself off of milk, eggs and cheese.
This is personal. But I’ll end with this: We need to balance “what is right for me” with “what is right for the planet and future generations.” Although animal meat will likely never disappear from some regions of the world and from some peoples’ diets, I am convinced there is no meat-based diet that is sustainable for the mass of humanity. And for that reason, I am attempting to change my diet. For that reason, I invite those of you who eat meat to consider how you might reduce your consumption of meat. And I invite all of us, together, to continue this conversation with these two questions in mind: what food system is most consistent with our UU principles? What is best for the planet?
Amen and blessed be.
 Robbins, John, The Food Revolution (San Francisco: Conari Press, 2010, second edition) p. xxix.
 Robbins, John, The Food Revolution, pp. 235-237.
 Robbins, John, The Food Revolution, p. 237.
 Free From Harm staff writers, “Philip Wollen, Australian Philanthropist, Former VP of Citibank, Makes Blazing Animal Rights Speech,” June 24th, 2012. See: http://freefromharm.org/videos/educational-inspiring-talks/philip-wollen-australian-philanthropist-former-vp-of-citibank-makes-blazing-animal-rights-speech/.
 Lauren, Jessika, “Human Rights, Animal Rights, and Nonviolence: César Chávez’s Lasting Legacy,” 2013. Visit Peta Latino at http://www.petalatino.com/en/blog/human-rights-animal-rights-nonviolence-cesar-chavez/.


It is often the reason people stray off a Keto diet: dessert or alcohol.
Both are a huge source of carbs and add to belly fat storage.
What can you do?
80-90% dark chocolate is satisfying. Have a square or 2 to feel satisfied.
Swerve is a blend of Xylitol and Stevia that adds a sweetness like sugar, without the bitter aftertaste of pure stevia; and without the dangers of artificial sweeteners (which also stimulate insulin).
Use it with crushed nuts/ nut paste or nut butters to create desserts common to vegan diets. Eg. Cashew nut ice cream, or vegan cheesecake.
Avoid agave syrup, coconut sugar, palm sugar, and honey as they are Paleo, but not low carb.
Stick to monk fruit, stevia and Swerve as sweetening agents.
Use avocados or coconut milk combined with unsweetened raw chocolate or cacao to create a chocolate mousse. Sweeten to taste with Swerve.
Below is a combination of egg, coconut and almond flour, crushed pistachios, coconut oil and coconut milk to create a low carb cake; topped with grilled pineapple and pineapple curd.
Fruit, on occasion, is perfectly ok when accompanied with lots of fibre and fat.
Paleo baking recipes with the omission of the high sugar sweeteners (honey, etc) are delightful and make you not feel deprived.


A date is actually a tropical fresh fruit. The fruit is often dried, but it surely can also be enjoyed fresh. It is a common element in many Heart Eastern cuisines, and it is used by desserts, yogurts, and salads.
Dates most appropriate source of fiber, calcium supplement, and nutritional vitamins B1, B2, B3, B5, B6, B9, and magnesium. Also, they are an excellent his response source of anti-oxidants. There are several different kinds of dates, and some have a very fairly sweet flavor.
Dates may be eaten as they are, or they are often stuffed with additional ingredients, including mozzarella cheese, chocolate, or perhaps other fruits. Fresh occassions can be purchased at area of expertise markets through the season. Dried periods can be found in the majority of grocery stores.
Date ranges are a one of a kind, yet delicious fruit. They have a moist, fibrous texture, and a flavor that is wealthy and caramel-like. They are often combined with recipes for extra sweetness.
Whether they’re fresh or dried up, dates could be eaten seeing that snacks, being a dessert, or perhaps in salads. They are high in antioxidants and they are a good alternative to popular white glucose in formulas.
They are a fruit that https://backgroundchecks.org/the-most-dangerous-states-for-online-dating.html has been around for over 50 mil years. These come in numerous shapes, sizes, and colors. One of the most common types is the medjool. However , there are a lot of other varieties, including halawi, Deglet Noor, and Barhi.
Once fresh, they are really a soft, round fruit. You may cut to start a date in half, remove the pit, and stuff it with cheese or other fillings.


Recent news reports about the stalled Farm Bill in Congress warn that a failure to approve continued dairy industry subsidies could lead to a rise in milk prices. But would that be such a bad thing?
To start with, dairy foods aren’t natural human foods. They were invented when some starving people in the distant past were so desperate that they decided to steal the milk from another mammal. For some reason, maybe because it was easier for them to keep milk fresh yearlong, people in northern Europe evolved to be able to digest milk. But most of the rest of the human population didn’t. In fact, about 80% of the rest of the world’s population is lactose intolerant.
Milk is very nutritious, but there are plenty of people in the world who get adequate nutrition without drinking it. And there’s a lot of scientific controversy about whether or not the nutritional benefits of dairy foods are outweighed by their effects on our overall health. This includes suspicions that dairy foods elevate the risk of cancer, diabetes, heart disease and joint pain. These claims aren’t difficult to believe, considering that cow milk wasn’t designed for human consumption. But I’m going to ignore all of that for now.
Instead, let’s take a closer look at the practice of large-scale dairy farming. If you’ve ever visited or driven by a large dairy farm you know they are nasty looking and smelling places. Dairy cows emit millions of metric tons of methane, a greenhouse gas, annually. In fact, a single dairy cow emits more volatile organic compounds (VOCs) annually than a car. The enormous piles of cow manure generated by dairy farms can also cause water pollution in nearby streams and the local groundwater. Dairy farms also require a lot of food for the cows. This results in large areas of land being converted to growing livestock feed crops like alfalfa and corn. Dairy farming can also be abusive to the cows. A dairy cow is usually artificially impregnated every year so that she continues to give milk. The calves are immediately removed from their mothers.
According to the Heritage Foundation, dairy industry subsidies paid through the USDA’s Dairy Product Price Support Program and Milk Income Loss Contract Program were estimated to be about $222 million in 2012. It doesn’t make any sense for taxpayers to continue to pay these subsidies. But the dairy industry’s advertising campaigns are very effective. (Got Milk?) So chances are good that when you think of dairy foods, you imagine a beautiful little blond girl running through a field of beautiful flowers to drink a gleaming glass of milk from her friendly old grandfather.
In the July 2018 the Food and Drug Administration announced plans to start enforcing a federal standard that says milk must come from cows. The National Milk Producers Federation said it wants “plant-based dairy imitators” to have to quit using terms like soy milk.
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Lot 319. Krug Champagne 1990 In presentation carton (1) 1996 In presentation cartons (2) 2002 (2). Estimate: £1,150-£1,450.
Ahead of the Wine & Spirits auction on 21st November, Head of Wine & Spirits Peter Mansell explores the best champagne and food pairings and proves that this sparkling wine is not just for special occasions. Authentic champagne is produced in the Champagne region in northeastern France and while sparkling wines are produced across the globe, only those produced in this region are able to be recognised as champagne and the name is protected by EU law.
When we hear the word champagne we tend to think of receptions and canapés and while it is undoubtedly a wonderful start to the evening, its rich layers of flavour and varying levels of acidity and texture make it one of the most versatile and superb food wines, guaranteeing plenty of opportunities for different pairings.
'Come quickly, I am tasting the stars’ - Dom Pérignon.
Lot 317. Dom Pérignon Champagne. Moet et Chandon 1990 One in presentation box. One with damaged foil and slightly damaged label (2) Oenotheque 1996 In original presentation box. Disgorged 2008 (1) 1996 In original presentation boxes (2) 1998 In original presentation box (1). Estimate: £850-£1,050.
The features that make champagne wonderful for matching with food is its high level of acidity and the bubbles that both enhance the flavours of food and effectively cleanse the palate. The acidity is a result of the grapes used to make champagne, which are grown in a cold climate and picked earlier than those used for still wine. This results in a tart quality that cuts through rich foods such as smoked salmon or cheese. Acidic dishes or dressings can be problematic with wine, but the high acidity of champagne means it is well-suited to such foods.
Lot 318. Bollinger Champagne Grande Annee RD 1990 In original wooden case. Disgorged 22/2/05 (1) Grande Annee 1990 In presentation boxes, one damaged (2). Estimate: £450-£600.
Non-vintage champagne is required to age on the dead yeasts that cause the second fermentation in the bottle and the fizz for a minimum of 12 months, whereas vintage champagne is three years, although they are often aged for much longer. The most valuable champagnes are the single-vintage ‘prestige cuvées’ that have unique flavours and include Krug Clos du Mesnil, Clos d’Ambonnay, Louis Roederer’s Cristal, Dom Pérignon and Salon Le Mesnil, which are renowned for their striking balance of acidity, long-lasting flavour and ageability.
An aged, vintage champagne that has developed a rich and nutty quality pairs well with ‘umami’ dishes – a Japanese concept first discovered in 1908 and identified as MSG, one of the most common amino acids found in seaweed, soup stocks, preserved fish, aged cheeses, lamb or beef, cured meats and mushrooms. It is preferable for champagnes such as these to be served in wine glasses rather than flutes so that the appeal of their complex and suggestive flavours can be maximised. Temperature should also be a consideration; ideally chilled vintage champagne should be left to warm a little as an ice-cold glass does not reveal its full bouquet.
Lot 321. Cristal Champagne. Louis Roederer 1996 In presentation carton (1) 2002 (1). Estimate: £360-£450.
Sparkling wines come with varying dosage, or residual sugar levels: Zero Dosage, Extra-Brut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. With no sugar added, Zero Dosage is more pared down and a good accompaniment to sashimi. On the other end of the scale is Demi-Sec or Doux, the latter of which has more than 50 grams of residual sugar per litre. Favoured by Russian Tsars, these sweeter champagnes are complemented by afternoon tea or desserts such as fruit tart or berry-based pavlova.
Lot 301. Krug 1966 One slightly damaged foil. Lightly bin-soiled labels (2) Mumm de Cramant Blanc de Blancs Believed 1970s Lightly bin-soiled label (1). Estimate: £750-£950.
Rosé champagne is often more expensive because its produced in smaller quantities and its riper quality is a good match for seafood such as lobster. Blanc de Blancs champagnes, made from chardonnay alone, are well suited to starters, salads or other lighter dishes, butter-sauced fish or creamy cheeses. In contrast, Blanc De Noirs champagnes made from the red grapes Pinot Noir and Pinot Meunier are characteristically more full-bodied and complement rich, heartier dishes such as game with red fruits.
Lot 328. Bollinger Rose 2005 In original presentation carton (1) Bollinger Rose NV In original presentation carton magnum (1). Estimate: £100-£150.
As a general rule, champagne should not be paired with extremes of sweetness or spice and it is best to either mirror the flavours of the champagne and food or match contrasting flavours that cooperate to create harmony.


Make your own traditional Victoria Sponge Cake this summer! ..The perfect dessert for all your upcoming get togethers, picnics and BBQ’s.
This sponge cake is always a tea time winner! Its elegant yet light, and every bite brings a sense of refreshing nostalgia to your taste buds.
Use our new TX 2000 digital scale in this receipt for easy measuring and with higher level of accuracy than using measuring cups!
For the cake
225g (8 oz) butter or stork tub
225g (8 oz) sugar
4 medium eggs
225g (8 oz) self-raising flour, sieved
1 level teaspoon baking powder
For the filling
3 tablespoons jam
For the vanilla icing
225g (8 oz) icing sugar, sieved
85g (3 oz) butter or stork tub
1 lemon, zested
1-2 tablespoon milk
1/2 teaspoon vanilla essence
- Pre-heat your oven to 170°C or 350°F.
- Put all the sponge cake ingredients into a mixing bowl and beat with a wooden spoon for 2 – 3 minutes until smooth and well combined.
- Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins.
- Pop them in the middle of your pre-heated oven and bake for 30-35 minutes until beautifully golden.
- Turn them out, remove the paper and cool on a cake rack.
- Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.
- Or for something even more delicious mix your vanilla icing ingredients in a bowl until smooth and spread through the middle and over the top of your cake.
- And, voila! …time to enjoy your creation!
The table top/kitchen scale we used:
Fuzion TX 2000
More detailed information about this scale at：https://www.fuzionglobal.com/product/tx-2000/
Many more amazing recipes go to:
Enjoy your time making Victoria Sponge cake with our accurate digital scale!
By: Brook Zha


PORTABLE INSULATED THERMAL BAG
Bring your lunch to picnic, work or school in style with this compact insulated lunch bag.
Whether you prefer home-cooked meal or simply too busy and tired to go out for lunch/dinner, you will find the Hot-Cold Insulation Lunch Bag a joy to have. For meals at work and school or a lovely picnic on a weekend, you can easily pack your favorite lunchbox inside. There is enough room for you to add in a bottle of cold drink or a hot beverage too. Conveniently sized like that of a kids lunch bag to ensure that it's handy for you to carry around and even to put inside your tote bag/school bag. Hot-Cold Insulation Thermos Lunch Bag to store hot or cold food, hot or cold drinks. Top closure. It is handy to carry and it is made of durable, easy-clean polyester fabric, with leak-proof interior lining. Fully lined thermal insulated interior of this lunch pouch keeps items cold or warm for hours. Fashionable alternative to plastic and paper, insulated lunch bag is a practical way to carry meals, snacks and more. This insulated lunch bag is suitable for office, school and picnics. It is a perfect lunch bag for kids and adults.