…Are divine, a gift from the heavens. I was really skeptical at first, since I’ve always been a PBJ fan, but after daheefanel‘s constant raving, I decided to give it a try. I made one last night and it was heavenly. Oh my God, it was so good I wanted to cry. I’ve had at least one sandwich at every meal since then, even if I was already full from my main course. Please, if you’ve never tried this combo, go have some and indulge in them with me.
I was also given the suggestion to try a peanut butter, honey, and banana combo, or chocolate syrup and peanut butter (thanks celestialorigin!), but unfortunately for me, I’ve run out of bananas in my kitchen AND I’m also running low on honey. Oh, and I don’t know where the chocolate syrup is located in my pantry. Guess this means a trip to the store, very soon!
I. MUST. HAVE. MY. PB & H SANDWICH TOMORROW. MUST. HAVE. IT. OR. ELSE. I. WILL. NOT. BE. ABLE. TO. FUNCTION. PROPERLY.
Anyways, that’s pretty much it. This was a meaningless entry, and unlike dahee, I can’t write witty posts, but trust me when I say that PB & H sandwiches are delicious and although it’s a very simple recipe, it’s one of the yummiest things you’ll eat in this lifetime. Now, I need to satisfy this craving. Again. *happy*


Bring to a rolling boil in a large pot:
6 quarts water
2 tablespoons salt
Add and cook until tender but firm, 1 to 4 minutes depending on their thickness:
1 pound fresh asparagus, tough ends trimmed, cut into 1-inch pieces.
Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking and preserve the bright green color. Return the cooking liquid to a rolling boil.
Add and cook until tender but firn:
1 1/4 Pounds fresh spinach fettuccine, or 1 pound dried.
Meanwhile, melt in a large skillet over medium heat:
3 tablespoons unsalted butter
Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:
1 cup heavy cream
Grated zest of 1 lemon
Drain the pasta and add it to the skillet along with:
4 ounces smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
1/4 cup snipped fresh chives
1/4 cup chopped fresh parsley
Salt and ground black pepper to taste
Toss to combine and serve immediately.


4 in 1 multifunctional
The vertical 4 in 1 mandolin is safe and easy to use , the blades are flexible and make it easy to cut, slice, grate and chop fruits and vegetables of all shapes and sizes. For a potato, for example, you can make it into wavy or normal slices, into strips or simply crush it. The unique design keeps your hands out of the built-in blades, making this tool the safest option for expert slicing . When using the 4 in 1 Vertical Mandolin you can even choose the size thickness of the food you are preparing, choose between 0.5mm to 8.00mm.
With the 4 in 1 Vertical Mandolin, you can transform your kitchen into a small and cozy bistro. Its multi-functional design and six interchangeable blades give you an extremely sharp and delicate craft to decorate meals like a true chef or make plates more fun for the kids. You can cut all kinds of food like onions, potatoes, mushrooms, cucumbers, carrots, tomatoes, ginger, garlic, cheese, etc.
Save time and effort
The ultra-sharp stainless steel blade of the vertical 4 in 1 mandolin can help you reduce cooking time compared to traditional slicing blades. The many functions of this kitchen utensil make it easy to chop, slice and prepare all your vegetables and fruits with 1 single utensil , instead of having to switch between several . The 4 in 1 Vertical Mandolin also has a durable food container, which collects the food for you, so you don't have to pick it up from a cutting board.
If you need the perfect way to slice, dice, julienne and dice your favorite fruits and vegetables, the vertical 4 in 1 mandoline is the solution for you. The compact design fits into small kitchen spaces, yet opens up to give you 4 tools in 1. The mandolin comes with a storage container to keep the counter clean while you slice, plus an included brush to clean up build-up on the blades. To make it even easier for you, the 4 in 1 Vertical Mandolin is dishwasher safe.
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Let at bruge og let at indstille, fungerer super godt


Full lives can make dinner time a stressful one when it should be something we enjoy. Why dont you try our delicious foods that wukk change your vision on take away food
Your kitchen isn't a restaurant or a cafeteria, so stop taking orders! Check out meals everyone at the table will love!
You don't need to be Nigella Lawson to create delicious, healthy meals. Let us take care of that. All you have to do is to sit back and relax while your guests enjoy our food
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On June 22 took place “Gourmet Fest” in Slovakian city Kosice, attended by representatives of Tourist Association of Ivano-Frankivsk region in order to get acquainted with the organization of the event and examine the possibilities for Food Festivals funding.
Organizers of the festival were Kosice Visit-center and City Hall of Kosice. Mayor of the city took an active part in organization and holding of the festival. Event also gathered a large number of commercial sponsors.
The festival took place in a very attractive area for tourists – in the local botanical garden on meadows of which were located the exhibition stands of local culinary producers and food establishments.
The peculiarity of this year “Gourmet Fest” was a series of cooking shows that were presented by the leading restaurants of Kosice region. Guests of the festival were treated with unique dishes made by chefs and local food producers. Slovakian hotels also presented cuisines of their restaurants: demonstrated the process of food preparing and treated the guests with dishes prepared by their own unique recipes.
Each participant had an opportunity to make a contribution into development of Kosice culinary and touristic industry while buying “gourmet” at the entrance to the botanical garden – set of 10 coupons which could be exchanged into selected food. For 10 euro each of the guests could taste up to 10 dishes. And in their turn restaurateurs and local food producers could exchange the gathered coupons in the festival organizers into real money in the ratio of 1 euro to 80 euro cents. Moreover, in such a way was determined a rating of dishes popularity – the more “gourmet” you have gathered – the more tasty and desirable will be your dish for the clients!
Highlight of the festival was a concert of famous jazz band, which created a specific holiday atmosphere.


Feast of Little Italy
About the Event
Embark on a cultural journey filled with authentic Italian food, music, art and tradition! The Feast of Little Italy is a 3-day community event celebration culminating into a large Italian street festival. live entertainment, delicious food and beverages, shopping, and FUN!
Mission: Several years ago the vision was to create an experience rich in Italian culture whose aim was to celebrate the contributions of great Italians through food, music, art and tradition.
1200 Town Center Dr, Jupiter, FL 33458
Jupiter, FL 33458


Here's my dedication to becoming a better housewife. I give you recipes. (Off the back of the mayo jar.) Just kidding (about the housewife part, not the mayo part that part's true). I'm an awesome housewife. I cook, clean, organize, grocery shop on a budget, find things when they're lost, make appointments, remind everyone of what they need to do, I'm supportive, and well you get the point. I'm good. With the help and recommendation of a friend I started planning the weeks dinners on Sunday, and made out my grocery list to accommodate said dinners. I use to HATE cooking. Mostly because I'm indecisive, and hated the clean up. Since starting to plan my weeks out ahead I have began to love cooking. So, when 4pm rolls around on Wednesday my exhausted brain doesn't have to decide what's for dinner. LOVE IT. I love finding new and yummy recipes, I love recipe swapping (please feel free to do so!), and I love feeling so organized and possibly so domesticated.
My aunt, who is a wonderful cook, called to tell me there was a very simple, but yummy recipe on the back of the mayo jar. I ignored her for about a week (meaning I just didn't make it), and then this week she reminded me of it. Probably after I complained that I didn't know what to make. Things have been crazy around here since my husband is trying to start his own business, and so I've been slacking also. Well, I'm getting my butt into gear! Sort of. Anyway, I totally planned out this week, but somewhere along the lines got messed up and didn't have anything to make. This is when I probably complained to my aunt, and was reminded of the mayo recipe. So, I made it. She is a blessing, always is, and never fails. The recipe was a breeze, yummy, and I will make it again.
I'm sharing: (not that you couldn't find it o the back of the mayo jar either, but whatev)
Original recipe found HERE
Parmesan Crusted Chicken
Prep time: like 2 minutes
Cook time: 20-25
1/2 cup Best Foods Real Mayonnaise (and I bet you could use the light or Olive Oil kind and it would be just as good!)
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs
Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs. Bake at 425, 20 minutes or until thoroughly cooked.
I put the chicken in a 8x6 glass baking dish spread the mayo & cheese on top only and sprinkled with bread crumbs. I also greased the pan with Pam because, even though it didn't say, I didn't want to chance it sticking. I guess one could assume since it didn't say you don't have to, but like I said I'd rather not take my chances. You know I love scraping baking dishes oh so much! Anyway, was a great and fast recipe. I also have mayo, always have chicken breasts (the frozen in a bag ones anyway), and always have bread crumbs. I just happened to have the grated parm. And if you don't have Italian bread crumbs, use plain, but just add whatever spices you like.
Maybe when I get this blog thing organized enough I'll start posting my weekly menu on Sundays. No promises though. Oh and now I'm totally sitting here with the mayo jar on my computer desk. Don't you DARE ask me why I didn't just copy it off the web page. Some things just can't be explained.


Favorite Starbucks Recipes
Homemade Starbucks Mocha Frappucino from Women Living Well
Pumpkin Spice Latte’s from The Prairie Cottage
Favorite Mugs from Dayspring ♥
Salted Caramel Hot Chocolate from Thankful Homemaker
“I never drink coffee at lunch. I find it keeps me awake for the afternoon.”
New follower here. What a beautiful blog! I found you through the Barn Hop! These look yummy! I hope you will come visit my blog Fresh Eggs Daily and share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-3.html
I will have to try these!!
Yumm. You posted my favorite — Salted Caramel Hot Chocolate!!!! Thanks.
Comments are closed.


We aim to tackle the growing issue of poor nutrition and obesity amongst children as well as enabling children to make informed choices to improve their physical and emotional needs.
We all know how important it is to keep our bodies in great condition, but do we know which foods we need to include more of and which foods to avoid?
Find out more about how you can make healthier choices by drinking 6-8 glasses of water day and looking closely at the labels on food packaging.
Roots to Food
The Upper School took part in Curriculum Cooking Challenge which started with an introduction and questions/answer session on health, well-being and nutrition, mainly focusing on the Eat Well Guide.
Different cooking techniques were looked at, and the importance of breakfast, and a healthy school meal discussed. Ingredients were split into their food groups and a dish chosen for each team to produce a healthy balanced meal focusing on flavours, textures, techniques, colour and presentation. The teams menus, completed as part of the challenge, are shown below as you may like to try them at home!
The Lower School also enjoyed participating in a Fitness and Food Workshop.
- Enjoy the sunshine and stay safe. Follow our top tips:
- Apply sunscreen (do not forget to look at UVA stars)
- Provide a hat for added protection
- Ensure your child has a fresh bottle of water
- Seek the shade when out at the hottest time of the day
- Wear sunglasses


Regardless of weather or season, pumpkin bread and muffins are an annual staple in the household. A personal favorite recipe (see above photo, via King Arthur Flour) combines pumpkin with whole wheat flour, bananas, and a coarse sugar coating. And of course, adding chocolate chips for extra delight.
But what happens when you flip through your Grandmother’s old recipe tin and find a vintage 1967 typed pumpkin bread recipe from a regional newspaper? You grab a can of pumpkin, a ridiculous amount of refined sugar and vegetable oil, and get baking!
Here’s the Recipe, via The Joplin Globe from 1967:
- 1 3/4 cup flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon ginger (the spicier the better!)
Sift the above ingredients together in a large bowl.
Add the following:
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/3 cup water
Beat well. Then add 2 eggs, one at a time.
In this recipe, it calls for black walnuts and raisins. Add if you like. We are a chocolate chip family here, so add a large handful of those.
Bake at 350 degrees Farenheit for about 1 hour and 15 minutes. Or put in muffin cups or smaller loaf pans and check after 30 minutes until done.
Let us know your favorite pumpkin bread recipe!
And here’s some fun accessories to add to your kitchen while baking:
Rifle Recipe Card Box with Cards:
What is your favorite pumpkin bread recipe? Did you find it online, in a well-loved cookbook, or was it passed down from a family member? We’d love to hear! Until then, happy baking!
And if you sign up for our monthly newsletter, we’ll be putting digital downloads to some favorite recipes online for subscribers!


Open Position Titles for Feed Industry
[choose another category]
Click a Job Title to view its Summary below.
Join an exciting team handling food and feed ingredients domestically and internationally. Would like to see a demonstrated book and background in ingredients, especially as they might relate to organic products. Outstanding opportunity.
Ref # 11-146
Will assist in all cash applications and manage customer account profiles and insurance. Process and reconcile transactions. Work with new customer profiles, update ins, certificates. Support credit mgr on accounts, and traders on documentation, payments, statements, etc. Must be problem solver, detail oriented with technical capacity. Exp. in feed/grain environment helpful. Need HS Degree. Prefer AA or Bachelors Degree. Salary $43-50k-neg,
Ref # 01-739
Responsible for the purchase, sales and trading of feed ingredients to maximize profitability....feed ingredients/DDG merchandising and/or trading. Requires several years of feed ingredient/DDG merchandising or trading experience. Solid understanding of all aspects of the trading business. Requires a degree, Mid-Atlantic location....excellent earnings potential.
Ref # 08-025
Sales Manager - Organic Commodities
Develop the Western US business involving the sale of Organic Soymeal to the feed industry - focus is the organic dairy sector. Requires commodities/ingredients sales experience involving the Organic Dairy sector in the West/PNW region. Home office - candidate could live in CA, WA or ID. Compensation in the $80K+ range.
Ref # 08-048
Office Manager - provide customer sales & service including order processing, coordinating the shipment of products, credit monitoring, accounting support, inventory management, administrative duties, etc. Experience working with a team to support a Customer Sales & Service. Great Lakes region, compensation in the $40 to 60K range.
Ref # 08-032
General Manager - Feed
The General Manager is in charge of the direction and management of a by-product facility with total charge of the operations and P&L. Degree preferred. Minimum of 5-10 years of management experience and prefer feed background. Mid-South location and salary $$80-110K depending on experience.
Ref # 09-950
Plant Manager - Feed
Plant Manager is in charge of the overall direction and management of the bakery bi-products facility for animal feed. Prefer 5+ years experience in the feed industry. Must have good mechanical and administration skills. $60-70K. Eastern location
Ref # 09-947
Responsible for all all activities involved in batch production of feed. Equipment operation, blending of products, and safety are all included in the job description. Plant produces both bulk and sacked product, some of the feed is organic. System is computerized and manufactures both feed and premixes. 3 to 5 years of Exp, benefits for employee, Northern Ca. $18 to $25 doe.
Ref # 07-123
Asst. General Manager - Feed (3
The Asst.General Manager will help GM being in charge of the direction and management of a bakery by-product facility with total charge of the operations and P&L. Degree preferred. Minimum of 5-10 years of management experience and prefer. Locations NC;OH $70-110K+
Ref # 09-932
Overall responsibilities for this feed mill/ rendering operation where waste product is made into animal feed or feed ingredients. Prefer 3 years of plant management responsibilities with knowledge of mixers and pellet machines, plant equipment, etc. Rendering or protein blending experience preferred. $70-100K, Midwest location
Ref # 09-952
General Manager - Feed/pet food
Manage all plant operations for this wet pet food plant. Manage and coordinate the activities of all personnel, property, plant equipment, and fleet engaged in the acquisition and processing of raw material and storage and distribution of finished goods. 5 years experience in plant management, prefer pet food plant or feed mill. Might come from a poultry plant with the plant management background. $80-120K Depending on experience, Midwest location
Ref # 09-951
Will manage bulk poultry feed mill and adjoining grain elevator. Great Lakes location. Salary to mid $90's. Requires degree and 4+ years in feed milling to include 1 or more years as mill manager or 7+ years without degree. Grain elevator experience helpful, but not required.
Ref # 06-382
Northeast - New York
Assistant Plant Manager - Feed
Work with the plant manager to manage day-to-day operations of a livestock feed production facility. Requires production experience ideally involving livestock feed. A hands on individual with the ability to work with and develop a feed production team. New York state location, excellent compensation and opportunity to learn and grow.
Ref # 08-044
At least 2-3 years of feed mill supervisory experience with exposure to batch manufacturing, pelleting, grain processing and truck & rail operations. Should have problem solving skills, be motivated and a good communicator. Prefer degree in related areas. Salary: $70-90k DUE. Location: West.
Ref # 01-761
Mill Manager - Feed
Manage all aspects of a feed production facility....including order processing, delivery and production. Requires manufacturing management experience....ideally in an agriculture related facility. Plus the ability to work with and manage a team to support the customer needs. Massachusetts location.
Ref # 08-038
Plant Manager - Feed
Manage all aspects of a livestock feed production facility....including production, delivery, maintenance and customer service. Requires 3 years of feed mill supervisory experience and the ability to manage a team. College education, excellent compensation - opportunities in the Northeast.
Ref # 08-015
Plant Superintendent - Feed
Manage the day-to-day operations of a new livestock feed production facility. Requires considerable feed production and management experience. Illinois location, excellent compensation and opportunity to grow.
Ref # 08-051
Director, Operations - Feed
Work with Plant Managers and manage feed production for multiple feed facilities. Ability to work with operations staff and manage/build a solid production team. Requires plant management experience involving feed production facility. College education.....Central New York.
Ref # 08-014
Feed Mill Manager
Direct all feed mill operations, maintenance, safety, and product quality control of finished feeds and inbound products via track and rail. Interview, hire and train employees. Prefer 5+ yrs. feed mill supervisory experience with exposure to batch manufacturing, pelleting, & flaking. Handle multi-tasking, and problem solving skills. Must be motivator and good communication skills. Prefer College-Feed Science/Milling a plus. Salary $75-100K DUE. West location.
Ref # 01-767
Plant Manager - Feed
Lead, manage and be responsible for the production of high quality feed products with a focus toward operations, transportation, maintenance and the customer service team. Requires 3+ years of feed mill supervisory experience. A strong leader with attention to details. Excellent compensation location - Northern, NY.
Ref # 08-031
Manage the daily operations of a alfalfa dehydration facility. Would consider an individual with a small amount of operations experience and interested in developing a career in operations management....could progress to plant management. Nebraska, compensation in the high $50K range.
Ref # 08-033
Feed Mill Supervisor
Plant supervisor for mill producing bulk and sacked feeds. 500K ton per month volume AND GROWING. Candidate will supervise to obtain optimum efficiency of operations and maximize profits. Assumes responsibility for costs, methods, operations, quality and quantity of manufacturing. Supervise the activities of manufacturing, shipping, maintenance, and facility related services. $70-90K DOE, full benefits and bonus program. West Coast. Mill runs 24 hours 5 days a week, potential for first shift work starting at 6 am. 2.5 hours south of Sacramento Ca.
Ref # 07-114
Feed Plant Manager
Plant manager for mill producing bulk and sacked feeds. 500K ton per month volume AND GROWING. Candidate will direct and coordinate activities of the facility to obtain optimum efficiency of operations and maximize profits. Assumes responsibility for costs, methods, operations, quality and quantity of manufacturing. Manage the activities of manufacturing, shipping, maintenance, and facility related services. $60K DOE, full benefits and bonus program. West Coast. Mill runs 24 hours 5 days a week, potential for night time work.
Ref # 07-071
This position is responsible for managing the care, maintenance and usage of all machinery, equipment and facilities for a feed mill. Especially interested in someone with the ability to maintain trucks, tractors and other rolling equipment. This position requires experience in all facets of equipment repair, plumbing, electrical and electronic, working from blueprints, equipment manuals, fabrication and welding. The individual will be actively involved in the Company Safety program and the long term and short term goals of the department. The mill processes #4000 tons of dairy and poultry feed per month, 75% is bulk 25% is sacked, some private label.
Ref # 07-125
Mill Maintenance Supervisor
Will supervise 2 maintenance techs in service and maintenance of the systems and equipment in this poultry feed mill in the South. Salary in the low to mid $60's. Requires 4 years in industrial maintenance to include at least 1 year in feed mill maintenance and supervisory experience.
Ref # 06-418
OK, AR, TX
Will sell feed and feed ingredients to local area producers. Prefer someone with a little feed sales experience and from the regions of AR, OK or TX. Salary to $70K with bonus plan depending on experience.
Ref # 09-934
Will call on feed manufacturers, plant managers, nutritionists, general managers and others, selling ingredient product used in the manufacture of animal feed. Degree and record of proven sales in the industry. Must be willing to travel extensively, up to 50%. Salary: To $90k + bonus. Live in the SE.
Ref # 01-658
Great Lakes region
Mineral Nutrition Technical Sales Manager
The purpose of this position is sales growth in the company product lines for the Mineral Nutrition business. The Mineral Nutrition Technical Sales Manager will be responsible for developing product sales funnels, executing against product sales strategies and developing product value promotions by creating a compelling and differentiated position for our mineral nutrition products. We're focused more on the macro mineral markets vs. value add technical product sales. In this aim, the Mineral Nutrition Technical Sales Manager will serve a key role in the providing technical sales support to the Mineral Nutrition, Swine and Poultry sales teams. Additionally, this role will collaborate with technical and R&D teams to creating compelling technical sales stories that create the most commercial value for customers and company. Minimum of 10 years industry experience in sales with primary expertise in animal nutrition. Strong organic trace mineral nutrition background preferred. B.S. degree, Animal Science or related. $100-125K, Location: Home Office, 50% travel
Ref # 09-948
Sales/Marketing Manager - Feed
Manage the sales process including sales/customer data, customer service, pricing, market research, strategic decision making for a company involved in the livestock feed sector. Requires 5+ years of sales/business/marketing experience ideally involving the livestock feed/nutrition sector. Candidate must be able to understand and work with technology. Bachelor's degree, excellent compensation and Mid-Atlantic location.
Ref # 08-047
South Central PA
Relationship Manager - Sales
Responsible for developing and maintaining all aspects of customer relationship with feed accounts (poultry, swine and dairy). Key Account Focus with a plan toward developing new business. Requires 5+ years of proven experience in the poultry feed/nutrition/production sector. Poultry (egg/layers) production experience is helpful. Bachelor's degree, South Central PA and excellent compensation.
Ref # 08-029
District Sales Manager - Beef
Sell and provide technical support with a focus toward the beef/cattle sector with a secondary focus toward other livestock species. Build a business involving livestock nutrition. Requires proven sales and livestock nutrition experience - ideally involving the beef./cattle sector. The ability to work with producers while drawing the business through a dealer network. Openings in areas where the cattle are located like WY, MT, NE, IA, KS, CO, TX, NM.
Ref # 08-946
Sales - Dairy
Provide sales and technical support to manage and build a business involving feed sales to the dairy sector. Requires proven sales experience involving the dairy feed/nutrition business. New York location, excellent earning potential.
Ref # 08-036
Account Manager - Dairy
Responsible for selling a range of dairy products and services. Develop product sales strategies and manage customer base to build a business. Requires proven dairy sales experience conducting technical nutritional sales through nutritionists, dairies and feed manufacturers. Must be able to sell and feel comfortable making technical presentations to nutritionists. BS, MS, or PhD....looking for a strong candidate in a dairy area of the country. Excellent earning potential.
Ref # 08-041
Dairy Sales Specialist
Work as an on farm specialist and helping dairyman with their nutrition needs. Sales responsibility to sell, provide service and build a business. Requires sales experience and good on farm knowledge as it relates to operating a dairy operation. In the St.Cloud, MN area, excellent compensation.
Ref # 08-019
Territory Sales - Dairy
Manage and develop the sales in the region with a focus toward the dairy sector. Requires 3+ years of sales experience involving the dairy nutrition sector. Eastern Canada, excellent compensation.
Ref # 08-988
Territory Sales - Dairy
Manage and develop the sales in the region with a focus toward the dairy sector. Requires 3+ years of sales experience involving the dairy nutrition sector. Western Canada, excellent compensation.
Ref # 08-987
Territory Sales - Dairy
Manage and develop the sales in the region with a focus toward the dairy sector. Requires 3+ years of sales experience involving the dairy nutrition sector. PNW - WA, OR, ID, UT, excellent compensation.
Ref # 08-986
Great Lakes Region
Territory Sales Manager, Dairy
Responsible for maintaining and increasing the sales of value added feed ingredients while developing relationships with feed manufacturers, dairy nutrition consultants, etc. Requires several years of dairy nutrition sales experience and knowledge of the dairy nutrition industry. Requires a degree, Great Lakes Region, excellent compensation.
Ref # 08-026
Great Lakes - Region
District Sales - Dairy
Provide sales and technical support for a line of feed products....focus is the dairy sector plus some feed mill molasses sales. Requires proven sales experience involving livestock feed/nutrition, ideally dairy feed. Bachelors Degree, OH, IN, KY....excellent earning potential.
Ref # 08-010
Great Lakes - Region
Territory Manager - Dairy
Manage and develop the sales in a region with a focus toward the dairy sector. Requires 3+ years of sales experience involving the dairy nutrition sector. Bachelor's or advanced degree. Home office based in MI, OH, IN, IL.
Ref # 08-977
Sales - Dairy Feed
Further develop the feed sales of a high energy component with a focus toward the dairy and beef sectors. Requires proven sales experience in the dairy feed/nutrition business in Western/Central New York. Excellent opportunity to sell something different, excellent compensation plan.
Ref # 08-049
Northeast - New York & Southern Quebec
Dairy Feed Sales
Manage and build a business involving Organic Dairies. Help dairyman with their feed and nutrition needs. Proven sales experience involving dairy feed/nutrition with experience and/or an interest in Organic Dairies. Excellent opportunity involving Northern NY/VT and Southern Quebec.
Ref # 08-004
Dairy Sales Nutritionist
Lead the sales and business development of a business involving feed/nutrition to the dairy sector in the Northeast. Will establish relationships and build business while working with farmers, farm groups and consultants while providing nutritional advice. Requires 5+ years of sales/business development experience ideally involving the dairy business. The candidate must understand dairy nutrition and be able to develop dairy rations. Home office based in New York, excellent compensation plan.
Ref # 08-021
Dairy Feed Sales
Work with dairymen to help them with their needs for inputs, dairy nutrition that could include commodities, ingredients, concentrates, complete feeds for their cows. Require sales experience ideally involving dairy nutrition. Northern Vermont....excellent earnings potential.
Ref # 08-930
Manage and develop the business through the sales of animal health and nutrition products with a focus toward the poultry, swine, dairy and beef. This is a sales role combined with a technical support role as it relates to product support. Technical support includes helping other team members present the technical aspects of the companies products. Requires proven sales experience in the livestock animal health/nutrition sector....preferably with experience involving poultry....could be more experience in other livestock species with a strong interest to learn/grow in the poultry sector. Ideally a Master's in Animal/Poultry Science. Great Lakes Region, compensation in the $65-75K range.
Ref # 08-040
South Central PA
Formulation - QA Manager
High level of nutrition understanding and knowledge how livestock feed is produced and delivered to customers. Responsible for monitoring and controlling formulations, feed quality, feed manufacturing and related processes. Requires knowledge and experience involving animal nutrition - poultry, swine, dairy. Ideally experience experience formulating rations. South Central PA....Bachelor/Advanced degrees.
Ref # 08-039
Quality Assurance Manager
Will handle the FSMA compliance and quality assurance program for this feed mill in the Southeast. Salary to $70,000. Requires degree and 1 or more years in feed mill quality assurance or 3+ years without degree. Must be knowledgeable of FSMA regulations.
Ref # 06-392
QA & Food Safety Manager
Lead and manage all aspects of quality assurance that includes purchasing, feed manufacturing, finished product, sanitation to include safety, quality and regulatory. Requires 5+ years of experience ideally involving feed managing quality, nutrition or manufacturing. Bachelor's degree, excellent compensation and Mid-Atlantic location.
Ref # 08-046
Technical Application Mgr.
Provide Technical Service for additive used in Animal Feed Industry. Will conduct experiments of new product and work closely with company Sales, Marketing and Manufacturing. Conduct laboratory studies on various products, Support Sales and Marketing by establishing relationships with customers on product. Stay current with technology and trends. Degree required. Prefer experience in Feed Quality & Research. Salary $75-100K Depending upon exp.
Ref # 01-718
Beef Technical Specialist
Work with sales team and key accounts providing sales/technical support as it relates to beef cattle nutrition. Experience involving sales/technical support with a focus toward beef cattle. Excellent compensation - home office based in SD, NE, CO or WY. Travel 50%.
Ref # 08-972
San Joaquin Valley
Be a member of the livestock nutrition team, some work to be done with companion animals as well. Develop rations for company products and outside customer. San Joaquin Valley, standard benefits, 50-70K.
Ref # 07-148
Dairy Nutrition Consultant
Work in a dairy consultant role (similar to an independent consultant), working with the dairy herds in the territory providing nutrition, production management consulting, product development and animal health and comfort issues. Will be selling nutritional products and services. Will consider all levels of dairy nutrition experience. Upper Midwest to $125K + Generous commission schedule. Advanced degree preferred.
Ref # 10-036
Dairy Feed Sales
Manage a sales region working with dairy producers who are currently buying dairy feed to purchase seed, fertilizer and ag chemicals for their farms. Sales experience involving seed, fertilizer and ag chemicals. Ability to provide advice agronomy advice to farmers. College education - Western New York.
Ref # 08-017


Just got these in bright orange, now I actually have to use them…
This is so much easier to read then do
Ingredients(The Joy of Vegan Baking)
3 Tablespoons of ground flaxseed
1/2 Cup of water
6 Tablespoons of nondairy butter (I did not melt it but the recipe says you should)
1 1/2 Cups of nondairy milk
1 3/4 Cups of unbleached all purpose flour
1 Tablespoon of baking powder
1 Tablespoon of granulated sugar
pinch of salt
First I preheated the waffle iron. In a vitamix(you can use any type of electric mixer, blender..) add water and flaxseeds and mix until creamy, thicker consistency. Then add the butter and nondairy milk and add it to the mixer. In a large bowl combine all dry left over ingredients and create a well in the center for the milk mixture. Slowly pour the milk mixture in the well and stir until just combined. Put butter on waffle maker between every serving. Spoon 1/2 cup of batter onto the preheated waffle iron and close the lid(the settings on my iron were set to 5). Enjoy!
My sister and my mom were busy creating pink masterpieces of goodness while I was shopping for a pre-birthday outift. They tasted like a strawberry smoothie in cupcake form. I have to say, I was definitely born into the greatest family ever[Recipe to follow].
1 1/3 Cups of Whole fresh or frozen Strawberries, thawed
3 Cups of all purpose flour, sifted
2 teaspoons of baking powder
1/2 cup of soy milk
2 teaspoons of pure vanilla extract
2 sticks of unsalted butter, room temp (vegan)
2 Cups of sugar
*1 Tablespoon of cornstarch
*1 Tablespoon of potato starch
*1/4 Teaspoon of baking powder(more)
*1/8 Teaspoon of xanthum gum
*mix alone first by adding scant 1/2 Cup of water and 2 Teaspoons of oil and whisk until foamy)
Preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake liners. Process strawberries in a food processor until pureed which should leave you with about 1/3 Cup of puree. Add a few extra strawberries if necessary or save extra for frosting. Whisk together flour baking powder and salt. In another small bowl mix together soy milk, vanilla and strawberry puree. In an electric mixer, cream butter until light and fluffy and then gradually add in the sugar. Add the potato starch mixture. Slowly add half the flour mixture then half the milk mixture and alternate until all combined. Divide mixture evenly throughout tin. Bake until tops are dry to touch(about 22 to 25 minutes.
Ingredients (Frosting: adapted from The Martha Stewart Show, February winter 2008)
1 Cup of whole fresh strawberries, thawed
4 Sticks of unsalted butter (vegan)
Pinch of course salt
7 Cups of confectioners’ sugar, sifted
1 Teaspoon of pure vanilla extract
Blend strawberries in a food processor until pureed. Cream butter in an electric mixer and then slowly add the rest of the ingredients. Add vanilla and 3 tablespoons of the strawberry puree. Mix all ingredients until blended like an ice cream texture. The more you mix the fluffier the frosting will get.
1 1/2 Cups Vegetable oil
2 1/4 Cups of Flour
2 Cups Sugar
4 Tbsp ground flax seeds (mixed with 12 Tbsp of water)
2 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
2 Cups finely chopped carrots (I used a food processor and then packed it in the measuring cup)
Turn over to 350 degrees. Mix ground flax with water and set aside for five minutes. Mix together oil, sugar and flax seeds. Then add the flour, salt, cinnamon, baking powder and baking soda. After the ingredients are thoroughly mixed add the chopped carrots. Line a cupcake pan with your cutest liners and lightly spray with vegetable spray. Fill each two thirds of the way full. Place in over for 15-20 minutes.
Cream Cheese Frosting:
1/2 Cup Vegan butter
1 Container of Tofutti cream cheese
4 Cups Confectionary sugar
2 ½ tsp Vanilla extract
Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.
8 Tbsp honey
4 Tbsp olive oil
4 Tbsp water
3 c. old-fashioned rolled oats
1 c. nuts (I used walnuts)
2 TBSP ground flax seeds
1/4 Cup of Brown Sugar
1 tsp. cinnamon
1 c. dried fruit
Preheat oven to 300 degrees F. Mix oats, nuts, seeds, and cinnamon in a large bowl. Pour honey, oil, and water in a microwaveable bowl. Microwave for 30 seconds. Remove and stir to combine. Pour the liquid mixture over the oats and toss until everything is well combined. Spread on a baking sheet (which I lined with tin foil) and cook about 30 minutes. After fifteen minutes take a spatula or spoon and move the oats around, so they bake evenly. Bake until the oats are golden and slightly crispy (they crisp up even more when cooling down). After they cool mix in dried fruit, or if you like your granola without then feel free to leave the dried fruit out!


- Silver A-Z
- Anniversary Gift Guide
- Baby Gift Guide
- Characteristics of Sterling
- Complete Guide to Flatware
- What Are the Differences?
- Sizes of Sterling Flatware
- Glossary of Terms
- Holiday Gift Guide
- How Do I Set a Table
- How Sterling Flatware is Made
- New Home Essentials
- Special Occasion Gift Guide
- Wedding Gift Guide
- Why Buy Sterling From Us
- Why Choose Sterling?
Complete guide to sterling silver flatware
Sterling silver is available in a wide assortment of practical utensils that make a statement on your table and provide the perfect serving solutions for every dining need. Each exquisitely crafted piece has intrinsic beauty, and serves a specific purpose—though most can perform multiple tasks. Not only are they useful for all of your entertaining needs, they are valuable collectibles and make wonderful gifts.
This comprehensive guide will help you identify the name and learn the role for each piece.
Place pieces include everything from the standard 5-piece place setting to all the other individual utensils used for specific purposes at each diner’s place.
Most popular size in America. Used for cutting or spreading; also known as a luncheon knife.
All-purpose cutting utensil.
Dinner Knife (Continental Size)
Based on larger European sizing and heavier weight than the standard dinner knives.
Ideal for cutting delicate fish.
Butter Spreader, Paddle Blade
Ideal for butter spreads and patés. (Not usually used as a placesetting piece.)
Butter Spreader, Flat Handle
Features a heavier handle of solid sterling silver.
An excellent tool for slicing fruits and vegetables.
Butter Spreader, Hollow Handle
Ideal for specialty butter spreads and patés. Features a rounded hollow handle.
Place Knife, Old Style Blade
Has a longer blade than our standard place knife.
Dinner Knife, Old Style Blade
Features a longer blade than our standard dinner knife.
Individual Steak Knife
Ideal for cutting steak, ham, or turkey. Features a stainless steel serrated blade with a sterling silver rounded hollow handle.
All-purpose eating utensil for solid foods.
Dinner Fork (Continental Size)
Larger size and heavier weight than the standard dinner fork.
Ideal for desserts, sized for eating delicate cakes and desserts without crushing them.
Specially designed for eating grilled, baked, or fried fish.
Ice Cream Fork
Perfect for eating ice cream cakes and frozen desserts.
Slightly smaller than the dinner fork. Most popular size in America for standard placesettings.
Essential for seafood, including shrimp and oysters.
Long thin tines with a smaller proportion perfect for spearing soft fruits.
Slightly smaller than the dinner fork; ideal for a variety of salads. One of the most universal pieces.
Perfect for cereal, dessert, coffee, ice cream, and fruits.
Place Spoon (Continental Size)
Larger size and heavier weight than our standard place spoon.
Slightly smaller than the place spoon. One of the most universal pieces, designed for tea and coffee to stir in milk and sugar.
Teaspoon (Continental Size)
Larger size and heavier weight than the standard teaspoon.
Soup Spoon (Round Bowl)
Ideal for cream soups. Features a larger bowl than a cream soup spoon.
Essential for puddings, ice cream cakes, and other soft desserts.
Specially designed for eating grapefruit.
Cream Soup Spoon
Features a round bowl designed for bouillons, clear broth soups, and creamed soups.
Iced Beverage Spoon
Specifically designed for tall glasses.
Ideal for serving coffee, tea, or other after-dinner refreshments.
Fork sized for a child’s easy use.
Spoon sized for a child’s easy use.
Knife sized for a child’s easy use.
Infant Feeding Spoon
Spoon specially tailored for an infant, 3-6 months.
Specially sized spoon tailored for a baby, 12-24 months.
Special eating utensil designed to ease a baby's transition from hand to fork/spoon. Used to push the soft food together to make it easier to pick up.
Lifetime Sterling offers a wide variety of serving utensils to help with all of your serving needs, each historically designed with a particular purpose, though most can be used for multiple tasks.
Solid Sterling Silver
These standard pieces are the most popular and versatile serving utensils. Each one is finely crafted from solid sterling silver.
All Purpose, X-Large
Ideal for a variety of serving tasks.
Pie Server, X-Large
Serves larger pies.
Lg. Serving Fork, X-Large
Excellent for serving meats, poultry, and cold cuts.
Suitable for gravies and sauces.
Pierced Serving Spoon, X-Large
Pair with large serving fork. The bowl is pierced so liquid flows through the bowl to avoid excess liquid on the dinner plate.
Larger size and heavier weight than a tomato/cranberry server.
Designed with wide-spread tongs for serving leafy greens.
These useful serving utensils feature hollow sterling silver handles with stainless steel fittings.
Versatile bottle-opening utensil.
Pierced Serving Spoon
Suitable for vegetables and fruits. Features a pierced bowl so liquid flows through the bowl to avoid excess liquid on the dinner plate.
Salad Serving Fork
Pair with the Salad Serving Spoon. Similar in shape to the Salad Serving Spoon with a forked bowl.
Salad Serving Spoon
Pair with the Salad Serving Fork.
Great for measuring liquor for mixed drinks.
This classic scoop with high sides is the proper way to scoop ice.
Citrus fruit slicer with a lightly serrated blade featuring a forked tip end with a bottle opener/cap lifter on the blade.
Appropriate for serving most cheeses.
For cutting cakes and pastries. Features a long, wide serrated blade with a rounded tip.
The best way to serve spaghetti, fettuccine, and fusilli.
A large, rectangular flat server perfect for serving lasagna, raviolis, and casseroles.
Stylishly serves seasonal pies.
All purpose serving spoon with a large oval bowl.
The correct way to serve punch. Features pour spouts on either side of the bowl.
Ideal for serving soups and stews.
Fish Serving Knife
Essential for serving all types of fish.
Ideal for slicing large blocks of specialty cheeses.
Designed with a long handle for stuffing poultry and serving traditional stuffing or mashed potatoes.
Ice Cream Scoop
Equally good for serving sherbet, ice cream, or frozen yogurt.
Hooded Asparagus Server
Ideal for serving bunches of fresh asparagus.
Perfect for grating fresh cheeses.
Cuts and serves angel food cake.
Specialty Serving Utensils
Each of these pieces perform a special task, though most can serve multiple uses. Some are solid sterling silver, as noted below; the rest have hollow sterling silver handles with stainless steel fittings.
Ideal for serving whole tomatoes, sliced tomatoes, or tomato wedges. A broad, flat server with a pierced design to allow liquid to remain in the serving dish.
Perfect for straining hot tea bags and holding loose tea. Designed to sit on top of a teapot or cup/mug.
Serves all kinds of long vegetables, fruits, and meat that has been rolled.
Essential for serving most desserts including cakes, pies, and pastries.
Ice Cream Slicer
Ideal for slicing ice cream cakes as well as custard-filled cakes and pies.
Perfect for serving oyster crackers for soups and salads.
This item is a place setting piece but is also used today for buffet serving. Designed for serving bunches of long fresh vegetables including asparagus, zucchini, celery, and carrot sticks.
Serves equally well for all pasta dishes, including spaghetti, baked ziti, and pasta salads.
Asparagus Tongs, Individual
Ideal for small servings of asparagus, zucchini, green beans, and eggplant.
Perfect for salting all entrees; typically used with a salt cellar that holds loose salt.
Designed for individual servings of plain or flavored butter balls or butter pats.
For drizzling and serving all kinds of chocolate, including hot fudge and melted white chocolate.
Perfect for measuring the freshest ground coffee.
Ideal for soft cheese spreads.
Large Cheese Scoop
Designed for large rounds of Stilton cheese; also useful for soft cheese spreads, fondue cheeses, and shredded cheeses.
A handy clip that’s a wonderful way to hold a napkin in place.
Perfect for serving cranberry slices and fresh tomato slices.
Steak Carving Knife
Carves steaks, turkey, tenderloins, or ham equally well.
Steak Carving Fork
For serving freshly carved meats and poultry.
Ideal for serving small delicacies, including sardines, shrimp, and oysters.
Designed to serve small wedges of lemons, limes, and cheeses.


Looking for a special wedding cake in Seattle? Well here are my top places I might recommend to purchase your wedding cake in the Seattle and surrounding area. There a hundreds of bakeries to choose from and so many high quality bakeries , so I narrowed the list down to a few that I know have wonderful and unique cakes and cater to being more personal for customers.
First off, I would have to start with TM Dessert Works is a local company located in the Phinney Ridge area of Seattle and they first opened their business in 1990 and are still going strong. I recently stopped in their bakery shop and had to purchase an Espresso cheesecake and Coconut crème tart for home. Oh goodness, I was in heaven. While I was there I was able to view some of the amazing special order cakes. Beautiful presentations and they use high quality ingredients in their cakes. They recommend eating small slices as the cakes are so rich and yummy. Their bakery is open Tuesday through Friday from 8:30 am – 4 pm and Saturday from 8:30 am – 2 pm.
From traditional to unique wedding and special occasion cakes, each cakes is wrapped with white or dark chocolate and decorated with chocolate petals and finished with fresh flowers. TM Dessert Works will provide a consultation so you can choose just the right cake for your wedding.
Another one of my favorites over all of the years is Mikes Amazing Cakes located in Redmond Washington. As a vendor at the Seattle Wedding Show, I have always been in awe every year as I see his cakes in person. Each cake is created to be a piece of artwork, exquisitely designed. If you have a theme wedding and want a unique cake that reflects your wedding day , well, it can be done! What is entirely amazing is that they ship their cakes all over the United States!
Whether you are choosing a traditional style layered cake or a zany fun theme wedding cake, Mike’s Amazing Cakes pays attention to all the fine details.as you see in the pictures.
Of course with all this detail, it’s not cheap to purchase these cakes however if you have the budget and want a personalized cake, this si the place for you!
A more recent addition to my favorite list is Cake Envy which is located on the north side of the Green Lake area of Seattle. I first happened upon them and had one of their delish cupcakes. When you enter the bakery, you are struck by the white crispness of the space. Their cakes follow along the same lines with precise and crisp lines which give a more modern look to cakes.
You can easily see in some of the examples the whimsical fun cake designs. The use of vibrant contrast of shapes and colors makes these cakes absolutely stunning! They are know for their amazing light creamy buttercream frosting.
Here is a more traditional take with one of their wedding cakes. Classic lines and romantic deep red roses. They also have an amazing range of cupcakes and cake pops that can be added to match.
There are certainly so many more wonderful bakeries in the Seattle area. These were just a few of my top favorites. If you are in search for the perfect wedding cake, take time to meet with your top choices to discuss your vision, taste their cakes and get pricing and then compare. This way you can make an informed choice and feel like you were part of your wedding day cake creation. Happy Tasting!


TEE HOUSE WANSTEAD
Come join us on a Sunday for the perfect Sunday roast in a family friendly environment.
Booking Advised for larger parties.
Please contact us for dates.
Our family friendly Restaurant is open 7 days a week for members, the public and family's to come a enjoy a great meal in a relaxed atmosphere.
Don't forget to try our special's.
A Event To Remember
From a fine dining dinner event to an easy-going party with street food. Our experienced team will work with you to make your event come to life.


Food For Change is a not for profit organisation that was set up in Melbourne in 2016 with the mission to alleviate food insecurity in Australia. As an organisation we believe in an abundant Australia where anybody can get the food relief they need at anytime, no matter the circumstances.
Currently 1 in 10 Australians seek food relief annually and over 70,000 of these people are turned away each month by food relief agencies due to a lack of fresh food resources. Unfortuntaely 1/3 of those turned away are children.
Our Solution Is Simple - GROW | RESCUE | SUPPORT
GROW - Fresh and nutritious vegetables, fruit and herbs on unused land.
Food For Change uses land that is donated to us to grow as much food as possible to feed the thousands of hungry Australians who seek food relief every year. We grow nutritious & fresh fruit, vegetables & herbs. Our growing program is run by volunteers and all the food that we grow is donated to local food relief agencies.
RESCUE - Food via a network of food rescue partners
Food For Change has been rescuing food locally since the beginning and during this time we have realised that local, small scale food rescue is not currently catered for. In response we have developed our Food Rescue App. The app puts local food donors together with local food relief organisations to maximise the amount of food rescued in Australia. Delivering thousands of meals every week to hungry Australians.
SUPPORT - Local food relief agencies and Local food education programs
All the food we grow and rescue serves one purpose and that is to support the food relief agencies who feed hungry Australians. From large organisations like FoodBank & SecondBite to small local agencies, we form strategic partnerships that uses existing infrastructure to deliver more food to those in need. We are also setting up partnerships with local community organisations to help support the education space relating to horticulture, urban farming and harvesting.


'Marmande' is a classic beefsteak large-fruited tomato which produces the large, firm scarlet-red, ribbed fruits each weighing 160 to 180 grams.
This French heritage variety is famous throughout Europe, it is distinguished by its irregular cushion shape and touch of pink on the shoulders.
Super Marmande is large, juicy, well flavoured fruit and a great improvement over an already excellent variety. The meaty fruit has a superb flavour and is great for salads and cooking as it produces very few seeds.
Grow in the garden and provide them with a sturdy stake to help support the weight of the extremely heavy fruit. A semi-determinate variety, the plants will not need pruning or pinching out.
Ideal grilled, fried, sliced or raw in salads and most impressive to show your friends!
The information displayed on this page was accurate at the time it was published. We are not liable for any errors or omissions.


When I was in pre-school, I went with friends to what must have been the University of Connecticut’s school of agriculture. When I came home, I found my father preparing lunch, which was chicken salad. At that moment, I made the connection that my food had a face.
I asked my father where chicken salad came from, and I found out that the birds I’d just seen on the farm were of the sort that were in the mixing bowl. At 4 years old, it was a profound realization. For much of my early life, I ate no meat.
Over the years, as I slipped back to being omnivorous, I ate chicken salad as a staple of my diet – especially when I gave up red meat at 14. As I transitioned back to being vegetarian, I found the occasional faux chicken salad, but often, they were made with eggs, and/or dairy.
For a while, a few of the Whole Foods around Boston were carrying some excellent store-made vegan chicken salad. I have no idea why they stopped making it, but it was definitely a favorite for lunch.
Easier to find, but still not readily available is the excellent Power-Fu vegan chicken salad. A Brooklyn, NY company, I was able to find this item often when I worked in New York, NY. Whenever I find it, I stock up. At 60 calories per serving (enough for a sandwich), it’s a good buy.
Recently, I decided to take out my Ninja blender and try for some homemade vegan chick’n salad. It’s a pretty straightforward effort, and I’m not sure why it took me so long to make my own, but here it goes.
My all around favorite Tofurky Slow Roasted Chick’n is perfect for this effort. If you’ve read other posts of mine, you’ll see I’ve put these chunks in the blender before. This time around, I kept the blender time short, and pulsed until the chunks were consistent with store bought, cruelty included chicken salad.
I wanted to make enough for a week, so I chopped up two full boxes of the Tofurky. To make the salad, I started with two large stalks of celery, chopped. About half a small
onion, diced, made the cut as well. Since I often put pickles in my sandwiches, I decided I’d just mix a couple of dill spears right into the mix.
For the dressing, I went with a couple of dollops of Follow Your Heart’s reduced fat vegenaise. It’s half the fat per serving as most other vegan mayos, including Follow Your Heart’s other offerings. I think the taste is the same, so why not save 5g of fat.
I added some Dijon mustard for good measure. Maybe about 2 tablespoons. I seasoned the mix with some Italian seasoning (oregano and the like), a bit of onion, and garlic powders, and some turmeric. Hawaiian black salt, and pepper to taste, and it’s time to stuff a pita.


Long Furlong Barn offer a sole-catering option, collaborating with Brighton-based caterers, Circa Events.
Established since 2000, Circa Events have a flawless reputation as one of the most creative and exciting catering brands in Sussex, Surrey and Hampshire.
Long Furlong Barn are delighted to work with Circa Events. We are confident and proud of the food and service Circa Events provide to our couples and guests.
“Thank you for helping make our wedding day the most amazing day.
With the help of the Long Furlong Barn & Circa team, it was so much more than we could have wished for!
We haven’t stopped smiling since and will treasure the memories for years to come”
Siobhan & David
From a stunning three-course meal or a delicious BBQ menu served to your guest’s tables ‘family style’, your dedicated Circa Events Manager will take your lead on how formal or informal you would like your wedding breakfast to be.
All ingredients are of the highest quality, locally sourced from Sussex food producers to support local, independent suppliers and to provide the perfect wedding breakfast.
Photographer: Olivia Judah Photography
“It was simply
Cocktails, Pimms or Prosecco?
A variety of drinks packages are available in addition to your wedding breakfast including the option to bring your own drinks during the day if you wish. We also have a beautiful bar in our Granary, accepting both cash and card, should your guests fancy a bespoke tipple!
Oh and did we tell you that Circa evening food has never been so much yummy fun?
From bacon sarnies to freshly made pizza courtesy cooked in a converted horsebox… The evening food is just as amazing as the wedding breakfast!
Photographer: by Phru Phru Photography


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Salads and Soups
Tomato Basil Soup
It's cooked in a stock pot on a slow flame. Secret to the richness of the soup is to use real butter, fresh tomatoes & basil leaves, heavy cream & finally garnished with garlic croutons.
Sweet Corn Chicken Soup
It's a healthier soup option made of sweet corn kernels in a flavorful chicken stock & then slices of boiled chicken with egg drop.
Chicken dry dish with very little gravy. Prepared with small onions, freshly ground cumin & pepper powder.
Also called onion pakora, is a deep-fried snack made with chickpea flour, salt, light spices & served with sliced onions & coconut chutney.
It's a famous deep-fried Andhra dish made by dipping long slit green chilies into chickpea flour batter that's mixed with the right portions of salt & light spices.
Spicy Indo-Chinese dish made with cottage cheese (paneer) dumplings, batter fried in a spicy garlic sauce.
Deep fried boneless chicken pieces marinated with spices. Believed to be originated from Chennai.
Chicken dry dish with very little gravy. Prepared with small onions, freshly ground cumin and pepper powder.
Andhra Chiken Fry
Andhra chicken fry is a starter recipe tossed with onions, chilies and special spices and garnished with coriander leaves.
Boneless chicken fried and tossed with green chilies, curry leaves and extra spices.
Lamb and Seafood Starters
Marinated fish fry cooked in a spicy freshly grounded masala, egg, cornstarch and a touch of all purpose flour crushed. Served with sauces.
Lemon Garlic Shrimp
31 to 40 sized shrimps, bell peppers, diced onion sauteed in lemon juice, garlic and house special masala.
Masala Fish Fry
South Indian recipe. Deep fried fish cubes salt marinated in lemon juice and spices.
Crispy fried fish tossed with chopped onion, garlic and touch of pepper is an ultimate flavorful dish.
Hyderabadi Chicken Dum Biryani
Long grain basmati rice flavored with saffron is cooked with a delicate blend of exotic spices and herbs, along with pieces of chicken. Served with raita and salan.
Hyderabadi Veg Dum Biryani
Fresh vegetables and basmati rice cooked in a traditional hyderabadi style,, flavoured with saffron and served with raita and mirchi-ka-salan.
Fresh vegetables and paneer, marinated with yogurt, onions, spices, saffron, coriander and cashew, cooked with long grain basmati rice. Served with raita and salan.
A seasoned mixture of egg and basmati rice, served with raita and mirchi-ka-salan.
Mastan Keema Biryani
Long grain basmati rice flavored with saffron and cooked with a delicate blend of exotic spices, herbs and tangy minced lamb. Served with raita and salan.
Vijaywada Chicken Biryani (Boneles)
Boneless chicken biryani is made in a traditional Hyderabadi style, the rice, chicken and spices are cooked on dum after sealing the handi.
Gongura Chicken Biryani
Chicken and basmati rice cooked in layers, flavoured with gongura (slight sour taste). saffron, served with raita and mirchi-ka-salan.
Gongura Goat Biryani
An aromatic mixture of rice, goat, gongura (slight sour taste), saffron, herbs and spices, served with raita and mirchi-ka-salan.
Hyderabadi Goat Dum Biryani
Long grain basmati rice flavored with saffron and cooked in a traditional Hyderabdi style with a delicate blend of exotic spices, herbs and goat pieces. Served with raita and salan.
Gongura Paneer Biryani
Special biryani made with gongura (slight sour taste), paneer, blend of exotic spices and herbs. Served with raita and salan.
Ulavacharu Paneer Biryani
Fresh paneer, marinated with yogurt, onions, spices, saffron, coriander, cashew and horse gram soup (Ulavacharu), cooked with long grain basmati rice. Served with raita and salan. Vegetarian.
Ulavacharu Chicken Biryani
Chicken with bones, marinated with yogurt, onions, spices, saffron, coriander, cashew and horse gram soup, cooked with long grain basmati rice. Served with raita and sherwa.
Ulavacharu Goat Biryani
Goat with bones, marinated with yogurt, onions, spices, saffron, coriander, cashew and horse gram soup, cooked with long grain basmati rice. Served with raita and sherwa.
Lucknow Paneer Tikka
Cheese cubes marinated in fennel seeds, roasted red pepper and spices are baked and served with spring salad.
Hariyali Chicken Kebab/Harabara Kebab
Made with coriander leaves, mint yogurt, roasted masalas and chicken thigh meat.
Pesto Chicken Kebab
Chicken breast cubes marinated with pesto sauce and indian masalas. Served with jeera pulao and salad.
Red Chili Chicken Kebab
Grilled chicken thigh meat cubes marinated in roasted red chili, yogurt, Indian masalas. Served with jeera pulao.
Tandoor Half Chicken
Made of chicken leg quarters and tandoori basic masala served with boiled egg and pesto rice.
Lamb Seekh Kebab
Ground lamb is seasoned with fresh mint, cilantro and ginger and green chili paste and made into delicious grilled kebab. Served with spring mix salad and jeera rice.
Almond Chicken Kebab/Malai Kebab
Grilled chicken breast cubes marinated in almond paste, whole garam masala, roasted fennel and coriander seeds and spices.
Sarson ka saag cooked with cubes of baby potatoes and garnished with cream and julienne ginger.
Deep fried dumplings made with mix vegetables, cottage cheese, dry fruits cooked in creamy sauce.
Saag Pasand Se
Punjabi style curry made with garden fresh spinach cooked with garlic and heavy cream.
Traditional Indian yellow lentil soup tempered with fried onion, tomato and special spices.
Dhaba style dal made with harmonious combination of mixed lentils, tomatoes, ginger garlic and spices.
Egg Plant Curry
South Indian style tangy curry cooked with small egg plants, onions, tomato and special spices.
North Indian style dry curry made with boiled aloo chunks, roasted jeera, pan sauteed onions and spices.
Dal tadka are cooked lentils which are lastly tempered with oil or ghee fried spices and herbs.
Lamb /Seafood Curries
Rice & Noodles
Veg Fried Rice
Indo-Chinese fried rice made of long grain rice, mix vegetables, salt and pepper.
Chicken Fried Rice
Indo-Chinese fried rice cooked with chicken, egg, vegetables, soya sauce, chili sauce and chili vinegar.
Veg Hakka Noodles
Indo-Chinese fried noodles cooked with wu-mu dry noodles, mig vegetables, soya sauce, chili sauce, chili vinegar and pepper powder.
Sona masoori white rice boiled and simmered, leaving the rice to steam for the final few minutes as the liquid evaporates.
Egg Hakka Noodles
Indo-Chinese fried noodles cooked with wu-mu dry noodles, egg, soya sauce, chili sauce, chili vinegar and pepper powder.
Chicken Hakka Noodles
Indo-Chinese fried noodles cooked with chicken, egg, vegetables, soya sauce, chili sauce and chili vinegar.
Well cooked sona-masuri rice stirred with sliced chilies, light salt and curry leaves. Served with Andhra pickle.
Sweet Rice With Coconut Milk
Rice pudding mixed with coconut milk and topped with a variety of nuts.


In German, we have a nice word for supper: Abendbrot. It translates to “evening bread” and indicated what most of us eat for supper.
Most of my life, I have been eating bread for dinner: When growing up as a kid in my family home we had bread almost every night. As a young adult studying at the University and living on my own for the first time, I ate bread because I was (and still am!) a terrible cook. After moving in with my SO we also had bread most of the nights for many years.
Ever since moving out of my family home, I stopped eating breakfast because I am not a morning person. Eating that early never felt good and I used this as an easy way to quit some calories. But in the evening, bread was a welcome and easy-to-make dinner. Quickly prepared and a nice and social way to spend the early evening: Eating and preparing your sandwich.
Usually, I would buy some bread on my way home from work from a local bakery. It tasted great, you might know that we Germans are famous (and picky!) for our bread. Together with all those choices of sweet or vegetable spreads, honey, cheese or cold cuts, to a German it never gets old to eat bread every night!
Eventually, two years ago, we had a special January-Challenge: We wanted to see if we could live on a really tight budget. During this challenge we had to quit eating bread because of the cost and the amount of leftovers we had to throw away on a daily basis: Leftover bread that turned to hard to enjoy anymore. Cheese that had gotten moldy. Cold cuts or spreads that turned bad. By having many options to eat our bread with, we managed to cause much more food waste!
During that month we had to budget our money for food and had to schedule when to eat what. Bread simply didn’t allow us with the options we wanted on this tight budget. After a full month of cooking simple vegetable based meals every night, we never went back to eating bread. Here is why:
The TOP 5 why I don’t eat bread anymore
- Even under best storage conditions, bread gets dry after the first day. In my experience, it is never as enjoyable anymore than on the first day. When living in a small household, it is really hard to eat it fast enough!
- If you eat bread on a daily basis, you want to have different options to have some variety. This means buying many different spreads, cheeses, cuts or marmalades, all of which cause packaging waste and might also go bad before you finish them – creating food waste especially in a small household!
- To avoid food waste, I used to eat more than I actually wanted to eat – just to not have to throw away that last piece of cheese or slice of bread. With our cooked dinners it is much easier to cook the right amount or take leftovers to work on the next day.
- When living on a tight budget, eating seasonal vegetables instead of bread is cheaper.
- With the reduction of carbs after quitting bread for dinner, I managed to loose weight without any hunger. For most people carbs in the evening are to be avoided because we don’t get to burn them during the night – but the science still is not sure whether this is a general trend or depends on the person. For sure, our new vegetable based dinner is healthier than the way we used to eat before!
For our small household, the change from bread to vegetable based dinners made a huge difference: We now save money, make a ton less food and packaging waste and enjoy delicious and healthy meals each night! I still enjoy having bread every once in a while (e.g. for breakfast on the weekend), but I never looked back to this new form of our daily diet.
Do you eat bread daily? What do you do to avoid food and packaging waste? Share your experience!


Makes about 6 servings (1 serving is about 2 heaping tablespoons)
(ever so slightly modified from Cooking with Amy‘s version).
1 cup frozen peas
2 cloves garlic, chopped fine
2 Tablespoons olive oil
2 Tablespoons parmesan cheese
1 Tablespoon minced walnuts (optional)
In small saucepan combine garlic and green peas, with just enough water to cover. Bring to boil over medium heat, then lower heat to simmer and cover the pan. Cook for 3 minutes or until peas are cooked through and garlic is no longer raw.
Drain the peas, reserving the water. Place peas, nuts, and olive oil in blender and blend, adding just enough water to make a smooth paste (about 1 tablespoon).
Combine mixture with parmesan cheese. Serve over cooked pasta.


Category: Costco: get it while you can
This seasoning may be the best I’ve ever tasted — contains robust “natural mesquite smoke flavor.” They don’t mess around!
I don’t know yet how it will store. Maybe it’s best to keep it in the fridge.
I’ll have to double check on the price, but I think in the store it’s only about $6.95 for a 20 ounce container. Really good deal!!!
It may come as a surprise that Costco is one of the largest distributors of organic food products in the United States. In fact, according to CEO Craig Jelinek, Costco sells so much organic produce that they can’t keep up with their customer’s demand for it.
“We cannot get enough organics to stay in business day in and day out,” Jelinek told investors during a shareholder meeting.
In order to tackle the problem of not having enough produce, Costco came up with an innovative idea: To buy land and equipment for farmers so they could start growing organic produce for them.
AWESOME NEW CHEESE AT COSTCO!
Costco has product similar to this one, called “Smoked Sharp White Cheddar.” It must be a brand new product for Tillamook, because I can’t find it on the net. It looks like this one, but is aged 9 months instead of 2 years.
Made from milk from cows NOT treated with artificial growth hormone.
WONDERFUL! Highly recommended. Really strong natural wood smoke flavor!
“Get it while you can.”
$11.49 for 2 lbs.
Costco has this great, organic herbal tea! The first ingredient, Rooibos, is a yummy, South African tea that I discovered at a specialty tea shop.
These other ingredients also rock!
Rooibos, chicory root, natural flavor, rosehip, cinnamon, lemongrass, peppermint, chamomile, ginger root, anise seed, orange oil, orange peel.
It must be super healthy, and probably even fights diabetes, etc.!
I don’t remember the price, but it’s less than $10 for four boxes of 18, each.
The tea bags are individually packed in their own flavor-sealed aluminum pouch, which is really important to maintain flavor and health benefits!
I’ve changed my mind, and have adopted the unsalted variety, discovering they rock with even more fresh taste. Many are luscious white, inside. Awesome!
For a few years, I’ve been getting Hoody’s Toasted In-Shell Peanuts at Costco: a really good deal, currently priced at 5 pounds for $6.55!
I get the salted variety, because salt not only seasons, but also helps preserve the peanuts. Big Pharma has many afraid of eating salt, but it’s in the Bible as a seasoning, and is very healthy. It seems that it becomes unhealthy when foods are made with a lot of corn syrup or sugar, which they then balance with salt — like some Americanized Mexican food, for example.
I always get a package that is still obviously tightly vacuum packed. The bag should fit like a glove. Healthy fats go bad fast — rancid — especially at room temperature. And most of the bags seem to lose their vacuumed seal.
I used to vacuum pack them in jars, and store them in the fridge, but they still wouldn’t stay totally fresh very long.
One day, I saw my chiropractor at Costco, who told me that he freezes them, and even at 0° they don’t turn solid. This is a great tip, as long as we tightly seal the bag; otherwise, the flavors will flavor the freezer and not remain in the peanuts.
Really good source of calcium, protein and healthy oils. Put them into the freezer as soon as you get home.
Costco on Dimond in Anchorage was giving out samples a few days ago for their six varieties of hummus from Garden Fresh Gourmet.
I particularly liked the Garlic and their Spicy Red Pepper offerings, and bought the Spicy Red Pepper: two 24 oz. containers for $6.99.
The second ingredient is sesame tahini (ground sesame seeds). Very tasty. Info here: gardenfreshsalsa.com/hummus-red-pepper
Good with Costco’s Kirkland brand organic tortilla chips.
The Mineral That Helps Fight Fatigue, Stress, Pain, Cancer, and Wrinkles, Too
By Dr. Mercola
Sulfur is the third most abundant mineral in your body, after calcium and phosphorous. It’s an important mineral element that you get almost wholly through dietary proteins, yet it’s been over 20 years since the U.S. Food and Nutrition Board (FNB) issued its last update on recommended daily allowances (RDA) for it.
In a study examining critical elements about how sulfur works in the body, researchers say the importance of this mineral may be underestimated, and that it’s possible that we may not be getting enough of it.
The Importance of Sulfur
Close to half of the sulfur in your body can be found in your muscles, skin and bones, but it does much more than benefit just these three areas. It plays important roles in many bodily systems.
Sulfur bonds are required for proteins to maintain their shape, and these bonds determine the biological activity of the proteins. For example, as explained in the featured MSM newsletter, hair and nails consists of a tough protein called keratin, which is high in sulfur, whereas connective tissue and cartilage contain proteins with flexible sulfur bonds, giving the structure its flexibility. With age, the flexible tissues in your body tend to lose their elasticity, leading to sagging and wrinkling of skin, stiff muscles and painful joints.
A shortage of sulfur likely contributes to these age-related problems.
MSM, an Organic Form of Sulfur
Methylsulfonylmethane, commonly known by its acronym, MSM, is not a drug. It’s an organic form of sulfur and a potent antioxidant, naturally found in many plants. While MSM is an important source of organic sulfur, it also has other unique properties. Common health complaints associated with low concentrations of MSM in your body include:
- High sensitivity to physical and psychological stress
- Degenerative diseases
MSM’s ability to neutralize inflammation is one of the greatest, and one of the most inexpensive, discoveries in the health field, and is thought to be particularly beneficial in the prevention of heart disease. It has been shown to break down the plaque in your arteries, which is associated with chronic inflammation.
Other health benefits associated with MSM include:
|Reducing chronic pain||Improving cellular uptake of many nutrients including vitamins A, B, C, D, E, amino acids, selenium, calcium, magnesium, coenzyme Q10||Preventing cancer||Reducing or eliminating muscle soreness and cramps|
|Detoxification||Alleviating symptoms of allergies||Anti-parasitic action against Giardia, Trichomonas, roundworms, nematodes, Enterobius and other intestinal worms||Improving lung function by allowing your body to more effectively take up oxygen|
|Preventing neurological disease by repairing oxidative damage and restoring cell membrane elasticity and permeability||Preventing and reducing symptoms of autoimmune diseases by fighting chronic inflammation||Preventing diabetes by promoting healthy insulin function||Increasing strength and endurance, and reducing stress|
Snow Cap Winter Warmer is an awesome beer, and is absolutely a “get it while you can” item, sold only during winter months until it’s gone.
This doesn’t taste like a typical winter ale, which are often fairly bitter and sometimes even sweet.
I was surprised to discover that Snow Cap tastes somewhat like a porter. It’s probably made with at least some roasted barley, just the right amount, less than what a porter would have.
If I was Pyramid, I’d sell this year round, calling it something else. I think it’s a nearly perfect beer in the darker beer style, including having enough but not too much hops. Very balanced.
And for only about 1 dollar a bottle, it’s a really good deal. Comes in a case of 24.
P.S.: I just looked it up. I hadn’t recognized the chocolate, and it’s interesting that the chocolate is roasted.
Deep mahogany in color, our full-bodied winter warmer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped, it delivers a smooth finish that makes this beer the perfect cold weather companion.
Original Gravity: 17.3
Alcohol by Volume: 7.0%
2-Row Barley, Caramel 80L, Chocolate Malt
Nugget, Willamette, East Kent Goldings
October – December
Shellfish, rich game and even rich chocolatey desserts
The previously mentioned and awesome Marie Morin crème brûlée is back in stock at least at the Dimond Costco in Anchorage. And I did find out from the clerk that it is a new addition to this store, which I had thought; though, some stores in the lower 48 had this tremendous delight for years.
Ground bison has jumped up in price from $14.99 to $22.99. Yikes! I’m glad I stocked up while I could, but this really quite the price hike, just like that!
Got them while I could: Moose Creek cotton-flannel lined jeans – $18.99
I’ve been waiting for Costco to get more, but they just don’t seem to be. There are only about 1 dozen pairs left, and they’re all 40 and 42 waist sizes. I bought 5 while I could in autumn, and will probably wear these every day this winter and next. I just love them, not being a big fan of long underwear unless absolutely necessary.
I’m surprised they’re not getting more in stock, since it’s only November, but if I see more I’ll let you know. They’re made in Cambodia by the way, and they’re fairly loose fitting and run a tad short in length.
Hershey’s Extra Dark Chocolate Assortment
Thankfully, they dropped the probably almost-void-of-nutrition milk chocolate pieces, so I thought I’d try them again. But these seem to have less of the rich dark chocolate that the previous ones had, and they are just too sweet to be extraordinarily healthy.
They don’t taste like “Wow!” — more like “Yuck.” Maybe they’re not made with the more unrefined, true dark chocolate. Or worse, maybe they’re made with the new GMO chocolate. I hope not. See:Chocolate’s Getting Jacked: 70% of World’s Raw Chocolate Soon To Be Genetically Modified. Not recommended.
The current brand of frozen blueberries — blahsville
Not worth getting. The antioxidant capability can’t be much, because their flavor is really blah. They don’t have a strong chemical flavor (pesticides?) like a previous brand. The brand before the chemical tasting brand was excellent, though. That’s how things roll at Costco. A lot of it is up to the buyers and how low the sellers are willing to go.
Organic frozen kernel corn — good!
I recommend the frozen kernel corn they’ve had for awhile now — grown in Oregon, organic, and tasty! Don’t overcook (it’s already cooked) or you’ll spoil the good-for-you corn oil. Good with some freshly cracked pepper.
That’s all for now, except, by the way, don’t go through the naked body scanners. Why not is thoroughly explained in my posts on this subject at ToBeFree. Click on the Naked Body Scanners topic in the Categories pull-down menu.
Power to the peaceful!
Jeff : )


The Chef will plan, direct, participate and supervise food service activities at the Sitka plant. This involves preparation and delivery of four daily meals for SBS employees. Meals are served buffet style. The incumbent will plan and develop recipes taking into account food budget requirements while maintaining overall food quality & consistency.
The plant operates 24 hours/day 7 days a week during the processing season. This position requires being activity involved in food preparation while directing the activities of a prep cook and kitchen helpers. The Chef will oversee overall kitchen organization, sanitation and safety. The Kitchen Manager sets an example for the department staff in work ethic, safety protocol, and attitude.


Something often taken for granted is meal times. We are so used to having three meals a day that it can be hard to think of a time when this was not the case. Breakfast, lunch and dinner had been established in the 18th century to fit in with the working day, however lunch was usually eaten at 12 noon with dinner not until the fashionable time of 8pm, sometimes even later. This caused a long and hungry gap throughout the afternoon. For Anna Maria Russell, Duchess of Bedford and a lady-in-waiting to Her Majesty, Queen Victoria, the wait for dinner was all too much. After a visit to the Duke of Rutland at Belvoir Castle in 1840, Anna took tea in the afternoon. She favoured accompanying the tea with sandwiches and cakes. In more recent times, scones with cream and jam have become the main part. This trend took off and became very popular in polite society, and has not gone out of fashion, even to present day.
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The increasing export of fish maws, which are mainly residual bladder, a bi-product in local fish processing must be immediately regulated in light of the rising prices within and on the international market in China, according to fish processors. Sujal Goswami, the Chairman of the Uganda Fish Processors and Exporters Association, says even at just 2% of the fish, it is now facing a market value 5 times more than the actual fish fillet, albeit with increased and irregular export lines.
The demand for guidelines and formalization on the export of fish maws, comes at a time of increased global requirements on traceability and quality assurance within the industry which earns the country $154m in export returns.
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Fact. I am that crazy girl who bakes treats for her dog. Fact. I own several dog cookbooks. Fact. My dog probably eats better than I do.
Fact. I don’t always have time to whip up a batch of fresh treats for Paddy every week (even though I’d like to and so would she).
Enter PupCakes 2 Go, aka the dog version of Betty Crocker’s Warm Delights, and just as easy to make:
- Combine the dry mix in the box with 1/2 cup water and 1 tablespoon peanut butter
- Pour into the ADORABLE bone shaped pans
- Pop the tray into the microwave for 2 1/2 minutes
- Allow to cool completely and VOILA!
Currently available only in Carob Chip, the mix is organic and wheat, soy and preservative free. While no decorating kit is included (sidebar: how yummy do the iced treats on the cover look... I mean... If I were a dog... ), each box will make up to 6 treats which can last up to a week when refrigerated.
Available directly from PupCakes 2 Go, the starter kit retails for $9.95 and includes 2 pouches of mix and a microwave-safe baking tray. Refills are $5.95 each and contain 3 pouches of mix for a total of 9 treats. Pans can also be purchased separately.
xoxo The Barkistas


A LOCAL FAVOURITE IN Oaklands Park
Welcome to New York Bar & Grill. We are a family restaurant offering a relaxed atmosphere, friendly staff and great value. Located in the Westfield Shopping Centre we are ideally located as a meeting place for friends to get together over a meal and a coffee.
Offering a relaxed café atmosphere patrons can relax and enjoy a meal at New York Bar & Grill while the kids have fun on our indoor playground. There is also the option to choose from our take away menu, if you're heading home from work.
Whether it's after work drinks or dining for lunch before a hard day of shopping we have something for everyone.
Book a table
New York Bar & Grill is open 7 days a week. Offering a relaxed cafe atmosphere with all day dining from 1130am until 9pm
Located at the Westfield Shopping Centre, the New York Bar & Grill is a great place to grab a bite to eat before or after a hard day of shopping.
Enjoy a meal at our family restaurant whilst the kids enjoy the undercover playground or take advantage of one of our great daily specials.
Function room for social events
Free Pub WIFI available
Kids can enjoy the Kids Playground


VEGETARIAN HOT POT — Serves 6
2 TBS Olive Oil
2 Onions, finely chopped
8 oz. Carrots, diced
8 oz. Rutabaga, diced
8 oz. Parsnips, diced
8 oz. Sweet Potato, diced
8 oz. Celery, diced
8 oz. Leeks, diced
8 oz. Kohlrabi, diced
2 lbs. Potatoes, sliced 1/4-inch thick
2 C Vegetable Stock (available at Dough on Main)
2 small cans diced Tomatoes
4 TBS Lentils
3 sprigs Thyme
1 Bay Leaf
Salt & Pepper to taste
Preheat oven to 400°F. Heat a large saucepan over medium heat. Add 1 TBS
Olive Oil. Once hot, add Onion and a pinch of Salt. Cook 4 to 5 minutes
until softened. Add all diced vegetables, except Tomatoes. Put a lid on the
pan and sauté for 10 minutes until slightly softened. Remove lid. Add
Stock, Lentils, Tomatoes, Thyme and Bay Leaf. Stir to mix well. Simmer for
15 to 20 minutes to thicken. Add Salt and Pepper to taste.
In a second pot, heat water and cook sliced Potatoes in boiling water for 1
to 2 minutes until slightly softened. Drain and put in cold water to cool.
Pour the vegetable mix into a large oven-proof dish (8″ x 12″). Arrange
Potato slices over vegetable mixture. Overlap slices, fish-scale style.
Drizzle with Olive Oil and sprinkle lightly with Salt and Pepper. Cook for
35 minutes until mixture is bubbling and the Potatoes are golden brown.
Serve immediately. Still great as a leftover the next day. Even for
breakfast, served with an egg on top.


Frequently Asked Questions
What is the caffeine content in tea vs. coffee?
The caffeine content for an average cup of green tea is usually stated at around 15 - 20 mg. per 8 oz. cup. Coffee, by comparison, can range from 100 - 140 mg per 8 oz. cup, depending on the method of brewing used. Caffeine content in highly oxidized teas, like very dark oolongs and black tea, can range up to 50 mg of caffeine per 8 oz. cup, almost half that of coffee. In our experience, the greener and fresher the tea, the lower the caffeine effect, this is attributed in part to the higher concentration of theanine found in the fresher green and white teas.
What is tea?
Camellia sinensis is the scientific name of the plant species whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Only tea that comes from this species of plant is considered a “true tea” any other type of herbal infusion with hot water is called a “tisane”
The name sinensis is the Latin word for "Chinese”. Some other names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.
Where does tea grow?
Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.
What part of the tea plant is used for making tea?
Tea leaves are generally used for producing tea and are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine. Different aged leaves produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This harvesting is repeated every one to two weeks.
What is the chemical composition of tea?
Tea contains many forms of poly-phenols, which include flavanols, flavandiols, flavonoids, and phenolic acids; which can account for up to 30% of the dry weight of tea. Most of the green tea poly-phenols are flavonols, commonly known as catechins.
Catechins are highest in concentration in white and green teas while black tea has substantially less due to its oxidative preparation. Caffeine, theobromine, and theophylline, are the principal alkaloids found in tea and account for about 4% of its dry weight. In addition, there are phenolic acids such as gallic acids, and characteristic amino acids such as theanine. In addition black or red teas, through the process of oxidation become higher in theaflavins and thearubigins with these making up about 10-20% of the dry weight of black/red tea.
What are catechins?
Catechins are bioflavonoids, polyphenols and powerful anti-oxidants. The best source of catechins is white tea, with green tea coming a close second. Catechins are linked to evidence of fighting tumors as well as enhancing immune system function, due to their polyphenol antioxidant character, which is well established in scavenging reactive oxygen species.
What is theophylline?
Theophylline is a methylxanthine drug used in therapy for respiratory diseases such as COPD or asthma under a variety of brand names. As a member of the xanthine family, it bears structural and pharmacological similarity to caffeine. It is naturally found in black tea and green tea.
What is theobromine?
Theobromine is a stimulant frequently confused with caffeine. Theobromine has very different effects on the human body from caffeine; it is a mild, lasting stimulant with a mood improving effect, whereas caffeine has a strong, immediate effect and increases awareness.
What is theanine?
Theanine is an amino acid commonly found in tea. Studies have shown that theanine is able to cross the blood-brain barrier, and can have psychoactive properties. Theanine has been shown to reduce mental and physical stress and improves cognition and mood in a synergistic manner with caffeine.
What are theaflavins?
Theaflavins are antioxidant polyphenols that occur in tea leaves during the oxidation (or fermentation) of tea leaves, such as in black tea. Theaflavins are types of thearubigins, and are therefore reddish in color.
What are thearubigens?
Thearubigins are polymeric polyphenols that are formed during the oxidation (or fermentation) of tea leaves and are reddish in color. Thearubigins have been shown in recent studies to have some antioxidant properties as well.
Do different teas have different chemical properties?
Yes, the leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidize. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released.
This is why it is generally accepted that the greener and fresher the tea, the more antioxidant compounds, such as catechins, it contains. More oxidized teas contain fewer antioxidants, and more compounds such as theaflavins and thearubigins which have their own unique antioxidant properties. Although antioxidant content can vary dramatically from tea to tea so it can be difficult to generalize. While all tea contains tannins, using fresh, whole leaf tea, and preparing it properly (such as using Gong Fu or Gai Wan style) can reduce the number of tannins released into your cup.
How many different varieties of tea are there?
There are many different varieties of tea, the most common of which are listed below:
Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. White tea is produced in lesser quantities than most of the other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is also less well-known in countries outside of China, though this is changing with the introduction of white tea in bagged form.
The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or rolled into small pellets to make gun-powder tea. The latter process is time-consuming and is typically done only with pekoes of higher quality. The tea is processed within one to two days of harvesting.
Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process will take two to three days. Along with Pu-erh, oolong is the tea most frequently prepared with the traditional gong fu style. Green oolongs tend to have very grassy, crisp characteristics, while dark oolongs tend to be smoother and somewhat sweeter. Oolongs in between the two (ban sheng ban shou; half fresh half dark) can carry the characteristics of either, depending on the level of oxidation.
Black tea/Red tea
The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in southern Asia (India, Sri Lanka, Bangladesh, Pakistan etc) and in the last century many African countries including Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the Chinese word is red tea, which may be used by some tea-lovers. The Chinese call it red tea because the actual tea liquid is red. Westerners call it black tea because the tea leaves used to brew it are usually black. However, red tea may also refer to rooibos, an increasingly popular South African tisane. The oxidation process will take around two weeks and up to one month. Black tea is further classified as either orthodox or CTC (Crush, Tear, Curl, a production method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox and CTC teas are further graded according to the post-production leaf quality by the Orange Pekoe system.
Pu-erh (Pu'er; Pu Er)
(also known as Póu léi (Polee) in Cantonese), Two forms of pu-erh teas are available, "raw" and "cooked". "Raw" or "green" pu-erh may be consumed young or aged to further mature. During the aging process, the tea undergoes a second, microbial fermentation. "Cooked" pu-erh is made from green pu-erh leaf that has been artificially oxidized to approximate the flavour of the natural aging process. This is done through a controlled process similar to composting, where both the moisture and temperature of the tea are carefully monitored. Both types of pu-erh tea are usually compressed into various shapes including bricks, discs, bowls, or mushrooms. Compression starts the second oxidation/fermentation process, as only compressed forms of pu-erh will age. While most teas are consumed within a year of production, pu-erh can be aged for many years to improve its flavor, up to 30 to 50 years for raw pu-erh and 10 to 15 years for cooked pu-erh, although experts and afficionados disagree about what the optimal age is to stop the aging process. Most often, pu-erh is steeped for up to five minutes in boiling water. Additionally, Some Tibetans use pu-erh as a caloric food, boiled with yak butter, sugar and salt to make yak butter tea. Teas that undergo a second oxidation, such as pu-erh and liu bao, are collectively referred to as black tea in Chinese. This is not to be confused with the English term Black tea, which is known in Chinese as "red tea".
Either used as a name of high-quality tea served at the Imperial court, or of special tea processed similarly to green tea, but with a slower drying phase.
Teas processed or brewed with flowers; typically, each flower goes with a specific category of tea, such as green or red tea. The most famous flower tea is jasmine tea, a green or oolong tea scented (or brewed) with jasmine flowers. Rose, lotus, lychee, and chrysanthemum are also popular flowers.
How do you store/preserve tea?
Here at The Whole Leaf we generally keep our teas in special freezers devoted exclusively to our tea. If a bag is sealed (un-opened or heat-sealed), you can place it directly into the freezer, and your tea will keep its flavor and freshness perfectly for 6 to 12 months. Most teas can be kept in the freezer up to 3 years with slight degradation in quality provided there is no fluctuation in temperature, and the bag is perfectly sealed.
If you have already opened your tea, and will be drinking it on a regular to semi-regular basis you can simply keep your tea stored in a cupboard in its resealable pouch. This pouch when used properly and when the tea is kept in a cool, dark place with minimal exposure to air will keep your tea fresh for 4-6 months.
Where does our tea come from?
We import the majority of our teas directly from family owned farms throughout China and Taiwan. We seek to source only teas grown in accordance with time-honored traditions and utilizing the most natural growing methods. Most ofl the teas we source are either certified organic in accordance with USDA standards or certified organic under Taiwanese standards, which to date have not been accredited by the USDA.
Our green teas are from Anhui and Zhejiang province. Our white teas and high mountain oolong are from Fujian and our unrolled dark oolongs come from Wuyi Mountain. Our best rolled oolongs come from the Nantou region of Taiwan. Our Pu'er is from Yunnan province.