Serving Texans in the Texas tradition.
With 43 stores in 34 markets, United Supermarkets represents the core concept of the United family of stores. Our passionate Team Members are dedicated to providing every Guest with amazing service, and the finest quality products and values down every aisle. It’s what makes United different, and where service and savings matter.
Market Street is a unique, one-stop shopping experience that combines shoppers’ everyday grocery needs with the gourmet & specialty items, whole health products, and prepared foods they crave. Our 16 Market Street locations can be found in Allen, Amarillo, Colleyville, Coppell, Flower Mound, Frisco, Lubbock (2), McKinney, Midland, Odessa, Plano, San Angelo and Wichita Falls.
Offering a unique blend of traditional and authentic favorites, our Amigos™ stores were created with Hispanic shoppers in mind. Featuring fresh-made tortillas daily, decadent tres leches cakes, and our own signature prepared foods like carnitas and menudo. Whether your abuelita is from Mexico, or you just love authentic Mexican foods, Amigos is for you. Our four stores are located in Plainview, Lubbock, Hereford and Amarillo, Texas.
From the beginning, the Albertsons philosophy has been to “Give the customer the merchandise they want, at a price they can afford, complete with lots of tender, loving care.” Albertsons Market still strives to deliver that promise today. Our goal has never been to be the biggest, just the best. It’s that simple.
In 2013 United Supermarkets L.L.C. was bought by Albertsons L.L.C. and now operates as a separate, decentralized division of the Albertsons Company. The United division operates 29 Albertsons Market stores in west Texas and New Mexico.
United Express is the fuel and convenience store in the United family. It offers United's service, quality, and convenience when you are on the go.
We currently have 34 United Express fuel and convenience locations throughout Texas.


We’re not making this up. It really is National Eat Your Vegetables Day. But we’re not going to lecture you about a good diet. We’re going to lecture your dog.
Pups – your ancestors may have been carnivores, but vegetables and fruits can be good for you, too. So listen up to these suggestions:
Potatoes (regular or sweet). Eat these boiled or baked and cut into wedges. What the hell -- mashed with a teeny bit of butter won’t hurt you either.
Broccoli. Microwaved or steamed until crisp but tender is just right. It can be given as a little treat or tossed into dinner for a bit of green.
Carrots. Baby carrots can be eaten raw on occasion as a little treat. Or they can be cooked in boiling water or steamed and added to your regular food.
Green beans. Unsalted canned beans or cooked in boiling water and then added to food when cooled are yummy. For those pups who might need to lose a few pounds, your folks can swap out some green beans for an equal volume of dry kibble without you feeling hungry (and grumpy and deprived and all that).
Apples. A raw wedge is an awesome treat. Don’t mooch the core, though -- the seeds aren’t good for you.
Blueberries and Cranberries. These are a good source of vitamins and antioxidants, plus cranberries are good if you’re having pee problems. Blueberries can be given as a raw treat. Cranberries can be stewed and cooked until tender and added to your dog food.
Pumpkin. This is a good source of fiber and beta-carotene. Make sure your folks get plain, canned pumpkin, not pumpkin-pie filling. A couple of tablespoons helps if you’re getting mushy poops.
Watermelon. So sweet. So juicy. So great for dogs. We promise. Make sure your folks take out the seeds first.
Oh, and to the humans in the house, go ahead and help yourself! The dogs don't mind sharing!


AIP Appetizers – Valentine’s Day Edition
It’s in the air. It’s in the stores. It’s in the sappy Hallmark cards you buy because that’s what you do this time of year. As St. Valentine’s Day approaches, our thoughts inevitably turn to love. Not to take away from those of you who enjoy the warm fuzzies that Valentine’s Day brings, but I’m not a huge fan of this “holiday”. I’d rather someone show me love 365 days of the year, not go out of their way with unnecessary (and often outrageously expensive) displays one day of the year. But each happily to their own!
To be honest, Scott and I typically don’t do anything for Valentine’s Day. I don’t even remember the last time we got each other cards to mark the occasion. That being said, we are celebrating this year! This year, Valentine’s Day, or more specifically, the day after Valentine’s Day, marks Scott’s first payday since early 2014 when he was laid-off. It has been a long, hard battle, between his unemployment and dealing with my health issues and walking a very tight financial line for almost a year. But we have been so blessed by the friends in our life and the Lord’s provision. There were days when I had no idea how we were going to make it, but with some Divine provision, we made it through. Scott got the call that he had gotten his current position just days before his employment insurance ran out. I look back at it all and it still amazes me just how perfectly it all worked out! Scott’s first pay day is this Sunday, so we are celebrating!!! During his time off, Scott promised me a lobster dinner to celebrate the end of his unemployment. The frugal part of me cringed at the idea of paying a restaurant a significant overhead to do something we could just as easily do at home, so we settled on a celebratory seafood feast at home.
Here’s the menu:
- Prosciutto-Wrapped Scallops
- Coconut Shrimp Salad
- Lobster with Garlic Avocado Dipping Sauce
- Roasted Sweet Potato Wedges
- Cherry Carob Tart (adapted from the Mango Carob Tart recipe by Audrey at Unconventional Baker – All I did was substitute frozen cherries for the frozen mangoes and skip the non-AIP toppings. Scott had been requesting this recipe ever since he first saw the original recipe last fall!)
I thought I would share a couple of the recipes with you that could easily double as AIP appetizers for any party or casual get-together!
These were a hit from our Christmas Eve Hors d’ouevres. Costco carries a lovely prosciutto that is imported from Italy and the only ingredients are pork and salt. I find prosciutto much easier to work with, especially for projects like this, than the sulfite-free, additive-free bacon we get from the local butcher (which is amazing in its own right). And the flavour is much more delicate, complimenting the scallops well, rather than overpowering them as bacon tends to do. When I finally work up the nerve to make my own homemade fermented fish sauce, I am looking forward to trying it with these scallops!
- 4-6 medium-large sea scallops, thawed
- 2-3 slices prosciutto (or double that if you like meaty scallops)
- Cut prosciutto slices in half lengthwise. Wrap a half slice around each scallop, securing with a toothpick. If you really want the pork flavour to pop, you can use a whole slice on each scallop, folding it in half lengthwise and then wrapping the scallop, securing with a toothpick.
- Place wrapped scallops on a greased baking sheet. Turn your oven to broil and place the top rack on the second level from the top. Once oven is heated, place baking sheet on the top rack. Broil for about 10 minutes, or until scallops are cooked (they should be opaque white). Keep a careful eye on them because if you over-cook the scallops, they will get rubbery.
Roasted Sweet Potato Wedges
With the bulk of my culinary effort going into the Cherry Carob Tart, I wanted to keep the rest of the meal delicious but easy. These sweet potato wedges are a great side dish that takes limited time and effort to prepare, also making them ideal for a quick and easy weeknight side. They are great on their own, or you can pair them with a creamy avocado dipping sauce.
- 2 large sweet potatoes, cut into wedges lengthwise
- 1 tablespoon avocado oil (or high-heat oil of choice – melted coconut oil would also work)
- salt and cinnamon to taste
- Pre-heat oven to 375F (400F if you are closer to sea level than I am!).
- Toss sweet potato wedges with oil and salt and cinnamon to taste. Arrange on baking sheet.
- Roast in oven for about 30 minutes until tender. You will want to turn the wedges once half way through to ensure even cooking.
What are your plans this Valentine’s Day? A special meal coming your way? A surprise from a sweety? Feel free to share!


The Howlin Bird, North Canton’s very first Rotisserie Chicken spot!
With our specialty being rotisserie, come in and try one of our slow roasted whole chickens cooked fresh daily. Enjoy some flavor in your life? Try our Original Seasoning, House-Made Chimichurri, or our Howlin Sauce Fire as your topping. With a spin on rotisserie chicken, we also offer an extensive list of healthy salads, including our giant Chicken Caesar Salad and a Spiced Seared Salmon Salad tossed with mint yogurt dressing and fresh red peppers. All of our handheld delights come with a side option including home-made french fries, creamy coleslaw, brussels sprouts, and more. Indulge in our mouthwatering Howlin House Burger with a double patty paired with our Bird Sauce. Last but certainly not least, try our very flavorful, fresh battered chicken tenders – your way!
We are also excited to announce that on Saturday and Sunday’s we will be open for brunch. Come in and try our Chicken ‘N Waffles or Huevos Rancheros! On the weekends be sure to try our Howlin “Canton” Coffee or our signature Bloody Mary, siracha spices optional. You want the heat? We got the heat!
(from the Howlin Bird website www.howlinbird.com )


One of Alpena’s most unique dining experiences occurs here at the Cellar. Local fish, seafood, unique pastas and the finest cuts of meat are all found here and made with only the finest ingredients.
A wonderful wine selection awaits to accompany your one of a kind dining experience overlooking the Thunder Bay River.
A wonderful end to your dining experience is a scrumptious homemade dessert from our kitchen. Desserts changes weekly to keep things fresh.
Summer Hours: Open for dinner only Wednesday through Saturday 5:00pm-9:00. Contact us regarding special events and private parties.


Breakfast & Lunch Since 2008
Who knew eggs could cause a dining revolution in Palm Springs? A decade and a cult following later, Cheeky’s quirky brand of comfort cuisine continues to be synonymous with Palm Springs today.
Our fresh and inventive menu where everything is made from scratch using the freshest local ingredients, changes weekly, serving up creative meditations on breakfast and lunch—with super fun vibes—in a bright indoor-outdoor setting.
Fun Fact: Cheeky's has its very own chickens. We feed them a special diet to get the perfect egg!


[How to make pickles?]_The correct way_How to make
I believe that many friends have eaten it, and it is a preferred side dish for breakfast. However, it is true that pickles are not many. Pickles are the favorite of the people in Northeast China, especially Mongolia is a food that every family eats.
When it comes to the role of pickles, one must mention that it can alleviate the effects of motion sickness.
Today, I will take everyone to understand the pickles we do not know.
How to make pickles is best, what should you pay attention to during the process?
What is pickled vegetables? Pickled vegetables are common food in Northeast China. They are marinated with seasonings such as vegetables, edible salt, water, and soy sauce. They are salty and can be eaten raw or fried.
Most of the pickles are marinated by the residents themselves, which has a Northeast flavor. Because of its low production cost and simple marinating method, many Northeast families will use it as a family dish.
The pickles contain nitrite, so the combination of pickles is prohibitive for many people.
The nitrite content of pickled coriander was not high in the first 2 minutes of pickling, but the nitrite content peaked on the 3rd to 8th days. The content began to decrease after the 9th day and disappeared after 20 days.
Therefore, pickled pickles are generally short in 2 days, and long ones can be eaten only after one month of pickling.
In addition, because pickles have a salty taste, it is not recommended for people who have a bad stomach to eat. Heavy foods will aggravate the symptoms of gastrointestinal diseases.
Patients with hypertension and cardio-cerebral vascular disease should also pay attention to that eating too much salt is directly related to the condition, so it is not recommended to eat pickles in normal diet.
The pickling method of pickles is pickled vegetables that are mainly preserved and seasoned with salt, and can be used as a side dish or as raw materials for cooking.
There are many pickles sold on the market, but too many food additives have been added to them. After a lot of processing, the sanitary condition is really uncomfortable.
If you want healthy and delicious pickles, DIY it yourself.
Let’s find out how to pickle pickles.
1. First, clean the raw spicy vegetables, then find a small altar (pot), and put the washed raw spicy vegetables in it.
2. Put the large amount of peppercorns in the pot, then boil a pot of boiling water, pour the boiling water into the pot containing the large amount of peppercorns, reopen the peppercorns, cover a block on the pot and stay for about half an hour.
3, then pour the prepared pepper water into the jar filled with hot and spicy vegetables, then sprinkle with salt, wait for the water to cool and find something to cover it, so as not to fall, then the rest is just waiting, basicallyYou can eat after two or three months, and the longer the time, the better the taste.
Half-baked pickles are more likely to cause poisoning. Pickles contain carcinogens and extremely high lethal bacteria.
Long-term consumption brings a lot of harm to health.
Precautions for pickles pickles Some people pickle pickles always fail, not because the method is wrong, just do n’t pay attention to the pickling process. If you want to get a delicious and delicious pickle pickles, you must pay attentionThe following precautions: 1. Accurately grasp the amount of salt.
The basic standard for salting pickles is 25% of the maximum for vegetables (such as pickling 100 kg of vegetables, and the maximum amount of salt should not exceed 25 kg).(Except pickles).
2. Time of pickles.
When pickled vegetables, the lower the salt content, the higher the temperature, and the faster the nitrite rises. Generally, when pickled for 5 to 10 days, the rise of nitrate and nitrite reaches a peak, and it gradually decreases after 15 days.
Harmless in 21 days.
Therefore, pickled vegetables should generally be consumed after 20 days.
It must be remembered that half-baked pickled pickles are more likely to cause poisoning. Pickles contain carcinogens and extremely high lethal bacteria. Long-term consumption will cause a lot of harm to health.
3. Pickling temperature and place.
Winter is generally not lower than minus 5 degrees Celsius, and preferably between 2 and 3 degrees above zero.
When the temperature is too low, the pickles will deteriorate and taste.
The place to store pickles should be cool and ventilated. Except for fermented pickles, generally, the pickler must be opened at the early stage of marinating to facilitate the distribution of salty pickles.


A lot of the restaurants in La Pineda are located near the beach line. It makes it easy to take a stroll and find what your favorite is today. But the obviously is not always the best choice. La Pineda has a lot of hidden restaurants which we really can recommend trying. In order to give you an overview of some of the best rated restaurants in La Pineda we have made below selection. Then you can just pick one and go straight to some of the best restaurants in La Pineda.


Yesterday, Kabir decided to make egg casserole, a recipe from his favorite person, Ms. Catherine. He had enjoyed it so much when Catherine had made it for us during 4th of July celebrations that he still could taste it. So, he wanted to follow the recipe exactly. Also, he decided to make salad and for that he wanted to try his own recipe. For dessert, he served us honey dew melon and oreo cookies ‘n cream ice cream left over from last time.
The salad was really delicious and I was very impressed with him trying to make his own recipe. He made a list of ingredients before we went to Kroger. For salad, he used Italian seasoning and Greek dressing (we are studying Greece and so, our focus is on everything Greek). It turned out very delicious. The best part was how he presented the meal. He decorated the table and made it very special. When buying egg, I gave him the option of cheaper eggs or buying cage-free eggs. He did his maths and decided to go for cheaper eggs. He had a saving of $2.33. He has come a long way and this little project has helped him in different ways. We are going to try to keep it up.


Date(s) - 01/08/2022
8:00 am - 1:30 pm
INTER HOUSE KITCHEN GENIUS COMPETITION – “COOKING WITHOUT FIRE” (J3-J5)
01st August, 2022
“Cooking is not just about ingredients, recipes, and taste. It’s about harnessing imagination, empowerment and creativity.” To make our scholars aware of this fact and to experience self management and culinary skills, the school organised an Inter House cooking without fire competition titled ‘KITCHEN GENIUS’ on 1st August, 2022 for the junior scholars of level J3-J5. It was an International School Award (ISA) activity in collaboration with the British Council. There were four teams, one of each house. Each House had to present the cuisines of any one country of their choice. The participants had to prepare dishes without any source of heat or prepared ingredients. Scholars dressed in beautiful aprons and chef caps exhibited their creativity and also spoke confidently before the judges while presenting their recipes. The dishes were served in an artistic and aesthetic way which was most appealing and was a visual treat tickling to the taste buds. The competition proved to be an amalgamation of both knowledge and entertainment. The competition was judged on the basis of health and hygiene, taste of the dish, creativity and overall presentation.


Courgette, Chilli and Asparagus Risotto with Ricotta Cheese and Chervil filled Courgette Flower
Like most fruits and vegetables, organically grown Courgettes have the richest flavour and highest nutrient content. When picking your Courgettes from the garden, choose the small, younger ones which are firm, glossy and unblemished. These Courgettes are guaranteed to have the best flavour.
Ingredients: (serves 4)
- 400ml x Vegetable Stock
- 10g x Herbs
- 1 x Clove of Garlic
- 1 x Medium Onion
- 1 x Chilli
- 500g x Risotto Rice
- 10ml x Olive Oil
- 1 x Courgette
- 10ml x White Wine
- 1tsp x Ground Mixed Spice
- 16 x Asparagus
- 10g x Chervil
- 40g x Ricotta Cheese
- 4 x Courgette Flowers
- 300g x Grated Parmesan
- Knob of Butter
- Basil Oil
- Boil the Vegetable Stock in a saucepan and add the Herbs.
- Chop the Clove of Garlic, peel and dice the Onion and finely dice the Chilli. Add in to a large saucepan and leave to cook for 5 minutes.
- Add the Risotto Rice to the Onions and coat with Olive Oil. The Oil helps prevent the Rice from sticking together.
- Add the White Wine and hot Vegetable Stock and cook for 15 minutes. Keep stirring the Rice. Add a pinch of Ground Mixed Spice to give the dish a kick.
- In the meantime, peel and blanch the Asparagus. Once cooked, cut off the ends.
- After a further 5 minutes, add the Courgette, Asparagus, grated Parmesan and Butter to the Risotto. Season with Salt and Pepper to taste.
- Finely chop the Chervil, add to the Ricotta Cheese and mix together.
- Pipe the mixture into the Courgette Flowers.
- Serve the Risotto in a large bowl and circle the edge with Basil Oil.
- Place the Courgette Flowers on top of the Risotto and sprinkle with additional Parmesan.


Jamon iberico- A superiority of other ham varieties
The Jamon iberico is one of the top most hams against the other ham varieties. The Jamon iberico is one of the most delicious hams in the world, which gives flavourful taste to the eaters. This kind of ham is highly recommended and loves to eat by people in Spanish.
This finest ham can be prepared with essential ingredients by using the traditional methods. To achieve the greatness of this item, you need to have more skill, patience and also adherence until you complete the cooking process. Basically, the Jamon iberico meat can be preserved with salt and keep it in a normal room temperature for maximum two years.
Normally, the shape of a Jamon iberico is pear-shaped and appears flat on the bottom. It also come up with family sizes and also packaged in larger cans for the institutional purposes. The producer of this Spanish ham is Jamon iberico, so it is called as Jamon iberico ham.
This kind of ham is usually made from the pigs since ancient times that you can mostly found this type of pig on the Iberian Peninsula. These types of pigs are called as pata negra, which is very special for people because their body contains more fat than regular variety of white pigs. However, this enables the meat to be cured for a longer time and results in a delicious ham item.
Effective curing process of Jamon Iberico
The curing process of Jamon iberico is quite similar to the traditional methods, which can be slaughtered and preserved the meat with salt for a whole year. During the last century, this meat can be cured in larger quantities by the factories using normal methods. When curing this ham, they can cut the flesh and set aside for eating. They also separate the fatty legs to be packed and preserved in sea salt. Usually, these meats are drying in the cool air and continue the process for a long time. Because of adding salt, the bacteria cannot affect the meat and also it becomes dryer for a long time.
Secrets of superior Spanish Jamon Iberico ham
The Spanish Jamon iberico is a boneless ham and it becomes quite costly product. It is the best variety of meat in Spain that contains a large of number of nutrient properties. You can widely found this variety of meat in the Spanish bars and restaurants, which have to be taken by people in between the main meals.


- Thai Cuisine is the national cuisine of Thailand. Thai cuisine place emphasis on lightly- prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail, and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste sense in each dish or the overall meal: hot(spicy), sour, sweet, salty, and optional bitter.
- Thai food typically consist of either a single dish or it will be rice with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.
- We have brought our Thai cuisine from the other half of the world to you. We hope you enjoy our Thai cuisine in our tasty home style cooking.
Monday - 11:00 a.m. - 9:00 p.m.
Tuesday - CLOSED
Wednesday - 11:00 a.m. - 9:00 p.m.
Thursday - 11:00 a.m. - 9:00 p.m.
Friday - 11:00 a.m.- 9:30 p.m.
Saturday - 11:00 a.m. - 9:30p.m.
Sunday - 12:00 p.m.- 9:00 p.m.


What is a Healthy School?
A healthy school promotes the health and well-being of its pupils and staff through a well-planned, taught curriculum in a physical and emotional environment that promotes learning and healthy lifestyle choices.
The initiative extends to five key areas.
These are: Drug, Alcohol and Tobacco Education, Sex and Relationship Education, Healthy Eating, Physical Activity and Emotional Health and Well-being.
Kennett School is also implimenting SEAL which stands for Social and Emotional Aspects of Learning. This is a focus on teaching social and emotional and behavioural skills to all children.
Kennett School has its own kitchen and attractive well balanced meals are served on a cafeteria basis, with a choice of a meat and a vegetarian option alongside a daily jacket potato with a choice of topping e.g. cheese, beans, tuna etc. There is also a salad bar which all children can help themselves too. The children are also offered a choice of desert alongside a fruit option. Children sit with their friends and are supervised by the Cook and Midday Supervisors. The quality of the food provided by the kitchen caterers is particularly good and we have a high proportion of children taking this lunchtime option.
Throughout the year the kitchen staff also prepare special "themed" menus linked to events happening outside of school. Examples of these have been World Cup, Guy Fawkes and Wimbledon menus.
The price of a school meal is currently £2.25 per day. Please arrange at the office to sign up for the quick and easy to use ParentPay system which gives parents full control for paying for school meals for their children.
To see this term's menu, click on Bubble and Squeak below.
Your child will qualify for free school meals if you are currently receiving Income Support or Income Based Job Seekers Allowance. Application forms are available from the school office. The system that we have for payment and serving of meals means that it is not obvious to others that your child is receiving free school meals.
At Kennett Primary, we actively promote healthy eating so we ask that fizzy drinks, chocolate bars and sweets etc are NOT brought into school either in packed lunches or snacks.
Healthy snacks can be brought in by the pupils to eat at morning break. The food should be placed in a named, sealed container and we ask that snacks such as fruit etc be peeled/segmented prior to bringing to school.
Children in Early Years and Key Stage 1 are entitled to a free piece of fruit a day. Children under the age of 5 are also entitled to milk. If your child would like to continue to receive milk once they have reached the age of 5 then this can be signed up and paid for.
Children in the Early Years are offered a healthy snack of toast / crackers etc. alongside their fruit and milk and this is paid separately at £9 for the academic year or £3 per term.


Last week, I encouraged friends, family, and readers to reach out with any cooking questions or ways to utilize ingredients. One of my close childhood friends, Jen, reached out with this pic of flour tortillas, feeling a bit uninspired but not wanting to be wasteful as they reached their “Best By” date.
After throwing out a few ideas, she was intrigued by the simplicity of making chips. Since flour tortillas are not as common a chip and corn tortillas, it had not crossed her mind.
FLOUR TORTILLA CHIPS
This recipe is technique more than quantities. At minimum, the tortillas and some olive oil and salt. Brush the tortillas on both sides with olive oil, cut into desired strips or wedges, and sprinkle with salt.
Bake at 350 for about 8-10 minutes, flipping halfway until golden brown and the chips still have some “give” or a touch of softness. This is an important step as you don’t want to overbake! These will harden as they cool.
Remove from oven, place on cooling racks and allow to cool before serving or storing. Store in an airtight container up to one week! (Assuming they last that long). To prolong freshness, invest in some silica gel packs to absorb any moisture.
You may play around with different flavors like other oils, spices, and seasonings! Get creative and enjoy!
I have this tendency to buy potatoes and not use them before they get gross.
Even though we’ve been experiencing 80+ degree days here in New Jersey, I was feeling the urge to bake.
One of my go-tos that I don’t do often enough is focaccia. It’s a pretty easy pantry staple because all you really need is flour, oil, salt, sugar, and yeast. It’s a quick bread to make – about two hours to do, and about 90 minutes of that is just hanging out and waiting.
For a moister, fluffier center and chewy-crunch crust, potatoes are also used. My inspiration for this focaccia came from a Bon Appetit recipe from a few years ago. I modified it this time around, omitting the seasonings/toppings. I opted for a Rosemary-rich Italian seasoning blend and Parmesan cheese.
Focaccia also makes a great Accidental Pantry Project Recipe – you do not need potatoes, but they do make a better bread. The rest is pretty much stuff you have around – flour, yeast packets, sugar or honey, oil, and water.
I wish I kept better track on what I spent at the grocery store last year when it came to cash purchases. I know when I worked at Whole Foods Market I would buy lunch every time I worked a shift, which averaged out to about $10 a day. Now that I am working again, that kind of spending probably won’t disappear, especially as I now work in a mall with countless food options.
In any case, just tracking grocery purchases for my home, last year during January and February, according to my credit card, I spent $240 at the grocery store. This year, being more diligent about my purchases, using what I had on hand as opposed to going for convenience, I spent $125 during the same period – almost half my money! To top it off, since I was not going to work for five weeks, I ate many more meals at home – so those savings not only saved me money, they stretched to twice the meals.
I know not everyone has the pantry I had (I should say have – it is still valued at $759, currently (that is down from the $1140 that I started with)), but it is still important to know when you are sitting on money and meals at home. For five weeks, that is $381 I kept in my pocket, and not only did I eat like a queen, I fed others as well.
Compound Butter. You’ve probably eaten it on top of a fancy steak or slathered on a fresh ear of corn. And in reality – it is one of those fancy things that isn’t really fancy at all – at least to make. All you need is some softened butter and your imagination.
I always make a compound butter when I make garlic bread or crostini. It’s a great way to insure all the ingredients are well incorporated, and it is a much higher quality product than spreading some butter and topping with garlic powder.
Last week some good friends came over and we made FOS (French Onion Soup) together. I like making the crostini I put in the soup aromatic, so a compound butter was in order.
For this particular butter, I cubed one stick of butter, a teaspoon of fresh time, a teaspoon of herbs de provence, 1/2 cup of parmesan cheese, and six cloves of garlic.
The finished product ready for spreading!
Bread ready for the oven!
Crostini ready for soup!
This became part of The Accidental Pantry Project as compound butters are one of those wonderful things that you can whip up with whatever is on hand. The method above yields one cup of butter and cost less than $4 to make.
My years living in New England helped me to fall in love with these ingredients. I probably have not made this soup in about two years, but the other day I came across some lovely kale, and I could not think of a better way to do it justice.
SAUSAGE KALE POTATO SOUP
1 pound sausage – I used sweet Italian, but hot Italian works as well. Chicken sausages work, but the fat in the sausage is a huge flavoring agent, so try to avoid. Remove casing and chop into bite sized pieces
1 cup diced onions
2 cloves minced garlic
1 large bunch of kale, washed trimmed to remove stems and cut into bite sized pieces
1/2 cup white wine
2 quarts chicken broth
Salt and pepper
Parmesan or romano cheese (simmering the soup with the rind or chunk of cheese instead of grated works great!)
1 pound small red potatoes – washed and sliced into pieces – you can also dice
1/2 cup lowfat or skim milk
Using a large stock pot, start to brown the sausage. Add onions and garlic and cook until they are just starting to soften, but not brown. Add the kale. Kale will have a lot of volume, but will cook down as you heat it. Mix all the ingredients well, cover the pot, and allow to sweat the vegetables for about three minutes. Remove lid, stir, and add the white wine to deglaze the pot. Add chicken broth and seasonings (hot sauce is optional, but I like a few dashes for flavor, not heat). If the volume of the soup is not “liquidy” enough, you can always add some water or more broth. Bring soup to a boil and reduce to a simmer for about 10 minutes. After the 10 minutes, taste soup to adjust any seasonings, and add the cheese and potatoes. Simmer for about 10-15 more minutes until potatoes are tender, but still have a little bit of bite – you don’t want them to disintegrate. Add the milk, taste to adjust seasonings one more time – and enjoy! Soup can be eaten immediately, but it also holds really well over a few days and the flavors develop well.
Hurricane Sandy has left me isolated in my own home. No work, no businesses open, no friends or family or boyfriend to hang out with. Just me and whatever I got here at home. I’ve been wanting a day off to reorganize some closets in my home, particularly my pantry. Most of today with the crappy weather I wasn’t feeling up to doing anything besides lay in my pajamas and watch food network and play words with friends and play on Facebook and Twitter.
For a few hours it was fun, but I’m not really the type of person who can stay still for too long, so after a couple of cups of coffee, I got my second wind and decided to clean out my pantry and a kitchen cabinet that also had some pantry items. This sums up my non perishable items, sans spices:
I have now deemed myself a culinary hoarder. I have so much food all I can really do is have a party and find creative ways to cook it off, Iron Chef style. What are you inspired to make?


(82) Counting calories and
substitute an orange with an apple, fig, sweet lime, peach,
banana or 14 to 15 grapes. Thirty grams (one oz.) of rice can
be substituted with the same quantity of wheat flour, millet,
puffed rice or rice flakes.
(83) Replace. Replace.
grams of red gram cereal can be replaced by the same quantity
of black gram cereal, lentil, green gram or field beans and dry
(84) Stumbling blocks to trip
Breads can actually cause problems in
digestion. If you are on a diet, it is advisable to eat brown
bread or whole wheat bread. Bread made out of fine wheat flour
may prove to go against your diet. It is an adder to your
weight, causing other difficulties
Check out the Lose Weight
Top of page


During tea drink within reasonable limits and follow the existing guidelines, then drinking tea will be healthy and refreshing. In order to benefit from your drinking tea, then there are some things you need to consider, among others, and for more detail information : jasmine tea
Drink tea in one day maximum 5 cups tea, with cup size is 200 ml.
We recommend that you drink tea at least 1-2 hours before and after eating the main food, because some nutrients can be inhibited by the absorption of active substances from tea
If you use a tea bag, you should not be too long to soak in hot water, at least only about 2-3 minutes, because it is suspected bags of tea bags containing clorine that will melt during the tea brewing process.
Tea should be enjoyed in warm conditions (65 degrees Celsius) so that all the goodness of tea is not damaged due to over heating not in hot conditions (above 70 degrees Celsius), because it is suspected to increase the risk of throat cancer
Tea should be enjoyed while warm, do not drink tea that has long been allowed to cool in room temperature due to hygienic factors.
If you have a history of heart disease, you should avoid or limit the consumption of tea, because the content of caffeine is high enough.
Avoid or reduce the consumption of ready-to-drink tea packs, as it is thought that the tea content is very small and uses more shields and dyes and other preservatives
To optimize the benefits of drinking tea, should drink unsweetened tea, aka bargaining.
Milk tea or milk mixed tea is believed to reduce the stimulant substances in tea. While lemon tea (lemon tea) can help protect the digestive system and can prevent shells on the intestinal … Read More ...


Please use this identifier to cite or link to this item:
|Title:||The effect of service recovery on customer loyalty: the role of perceived food safety|
FRASCATI::Social sciences::Economics and Business::Business and Management
|Source:||International Journal of Quality and Service Sciences|
|Abstract:||Purpose – This study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined. Design/methodology/approach – A survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling. Findings – According to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes. Practical implications – This study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety. Originality/value – This study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.|
|Appears in Collections:||Department of Business Administration |
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September 15, 2021
What do you think of when you hear Red Ghost, Fresno, Jay’s Peach Ghost Scorpion (JPGS), Reapers, or Charapita? That’s right-hot peppers. The Pepper Princess, located in Hampton, NH, began growing hot and superhot peppers about 25 years ago both inside and outside, hydroponically and in soil. She currently has about 50 hot pepper plants growing and producing peppers to be used in a variety of hot pepper products, jams, hot pepper jellies, hot salts and infused salts. She sells her spicy wares online, to local restaurants, and in local grocery stores and specialty shops.
Her Instagram is full of colorful pepper imagery, great stories featuring her growing experiences, and a recipe or two. She even welcomes followers to send a DM if they need any growing help from the pepper royalty.
She said she has used every possible fertilizer available and after watching a YouTube video about kratky and passive growing, began to use Masterblend – and has used it ever since. She says, “Masterblend is my go to for nutrients. It always works out great!”. In addition to her amazing peppers, she grows lots of microgreens and some garden veggies (see the amazing zucchini root picture above).
“Happy growing, Pepper Princess and thanks for being a Masterblend supporter!”


Take a tour
The Roma Cafe building was built by the Marazza Family in 1888.
It served the vendors and farmers of Eastern Market, and officially became Roma Cafe in 1890.
In 1918, it was purchased by John Battaglia and Morris Sossi. The Sossi family continued the Roma Cafe tradition through Hector Sossi, and finally his daughter Janet Belcoure until 2017.
In July of 2017, after working as Executive Chef at Roma Cafe for 4 years, Chef Guy Pelino decided to revitalize the property and continue the tradition of Roma and re-open as Amore da Roma.
It is a rich tradition of family and friends, combined with delicious food and great wines.


Weight gain can negatively affect you, both physically and emotionally. You need to do a lot of your research so that you are not starving yourself or losing too much weight at once in order to lose it. There are some tips listed below to help you start losing weight the healthy and safe way.
Consider joining a weight loss support group to help you along your weight loss journey. This will surround you with people who want to help you with your goals, and give you someone to fall back on when you are tempted to break your diet. You might even make some new friends!
Start getting rid of red meat in your diet to lose weight. The cholesterol and saturated fat in red meat are unhealthy, and they can lead to heart disease. Cut out red meat and go for meats with less fat, including chicken, turkey, and different kinds of seafood.
A great way to lose weight is to start eating tuna. Tuna is one of the healthiest sources of protein around and it's simple to prepare. You can mix it with some non-fat mayo and put it on a sandwich, or you can put it in a salad.
You may be tempted, when trying to lose weight, to cut fat out entirely. But it's important to remember that fat has a high satiety value in foods, so a little will go a long way. Case in point: baked potato chips may have no fat, but because of that, they don't trigger your satiety level as quickly as regular or even the "fat-free" Olestra chips do. So, you're tempted to eat the whole bag. Better, for example, to eat a small amount of high-quality, high-fat food - let's say, a small high-end dark chocolate bar - then to gorge on large quantities of low- or non-fat foods. You'll be more satisfied without having to say "No" to treats.
Don't drink your calories. Replace https://www.timesnownews.com/health/article/delhi-air-pollution-10-tips-to-stay-safe-and-healthy/121182 and juices with calorie-free drinks. A single serving of regular soda can contain over a hundred calories and many people drink multiple servings per day. Your body doesn't recognize liquid calories as food, so you still end up eating as much solid food as you would otherwise. Choose water or unsweetened tea to keep your calories and waistline in check.
Take your measurements when you start a weight loss plan. While you may lose pounds regularly in the beginning, there may be weeks when you don't see the scale move. When this happens take your measurements again and compare with your original numbers. Knowing that https://food.ndtv.com/health/11-diet-tips-to-relieve-constipation-and-improve-bowel-movements-1758062 are getting smaller, will give you the motivation that you need when the scale seems stuck.
Do you love pizza? There will be occasions when you want to enjoy a slice of pizza, but you can make it a little bit healthier. Grab some napkins and blot the oil that is all over the pizza. This will help save yourself from extra calories and fat.
Will power is something that you will need to have, along with motivation when you start a weight loss program. Try to avoid foods that are very high in fat such as pastries. Pastries contain a ton of fat, which will show on your body if you consume these desserts.
You may find your focus is better and more maintained when you pair up with another to lose weight. This allows you to gain more motivation at rough points during your program. When you have to answer to another person, you are much less likely to slack off on your diet and workout routine.
When embarking on your weight loss goals, try adding cinnamon to your diet. Not only does cinnamon have health benefits such as lowering LDL cholesterol, it has also been proven to relieve joint pain. This will give you the strength to exercise on a regular basis, which will help you drop the pounds.
Add low fat milk and other low fat dairy products into your diet. Studies suggest that Vitamin D and Calcium are directly related to weight loss success. Skipping out on your dairy intake can mean fewer calories, but it can also have a negative effect on how effectively your body burns fat.
Eat frequently during the day but consume smaller amounts of healthier food. Eating healthy foods frequently, can keep you feeling full and satisfied. This will help you to resist the, sometimes, overwhelming temptation to grab that cupcake at the office snack bar. Just make sure your choices are always healthy ones.
Many of us have a tendency to eat too quickly. One ought to eat slowly. This is actually important to keep in mind. When you eat your brain sends a message to your stomach to tell it it is full. If you are eating too quickly, the brain gets the message after you have eaten far beyond what was necessary.
For brides-to-be, remember to allow yourself plenty of time to get ready on the day of your wedding. Preparing your hair, makeup and clothing for a wedding is a much longer, tedious process than it is in your everyday life. Try to wash your hair the night before, it will save time.
Visiting a dietitian can help to kick-start your weight loss diet correctly. This dietitian can give you advice on how to make simple substitutions in your diet that will amount to much healthier choices. Having a healthy diet is really the key to successful weight loss.
In order to increase your chances of success at weight loss, consider keeping a food diary. By keeping https://en.gravatar.com/myvivaablog of what you eat and when, you are better able to see food consumption habits and trends that could be potentially sabotaging your efforts. Additionally, by knowing that you will be recording everything you eat, you make yourself accountable for every food choice. https://plus.google.com/+VIVAAVeinVascularAestheticAssociatesIssaquah can have a very powerful motivating effect on your weight loss efforts.
In conclusion, it was easy to get to your current weight but it is not going to be easy to lose it. Among other things you need to immediately change your diet. Hopefully the rest of the tips in this article will help you to achieve the weight loss you desire.


Farmsense Maxigrow: The Perfect Choice for Lambs' Optimal Growth
24 May 2023 | Admin
Title: Farmsense Maxigrow: The Perfect Choice for Lambs' Optimal Growth
When it comes to raising healthy and thriving lambs, providing them with proper nutrition is of utmost importance. The early stages of a lamb's life are crucial for their development and long-term well-being. To support their growth and ensure their nutritional needs are met, Farmsense Maxigrow emerges as a trusted solution for farmers and livestock enthusiasts. In this blog, we will delve into the benefits and features of Farmsense Maxigrow, and how it can contribute to the optimal growth and overall health of your lambs.
1. The Power of Balanced Nutrition:
Farmsense Maxigrow is specifically formulated to provide lambs with a well-balanced and nutrient-rich diet. This feed is carefully designed to meet the unique nutritional requirements of growing lambs, ensuring they receive the right amount of protein, vitamins, minerals, and energy for optimal development. The blend of high-quality ingredients in Maxigrow promotes healthy weight gain, strong muscle growth, and robust skeletal development.
2. Enhanced Digestibility:
Digestive health plays a vital role in the overall well-being of lambs. Farmsense Maxigrow is formulated with easily digestible ingredients, allowing lambs to absorb and utilize the nutrients more efficiently. This not only promotes healthy digestion but also reduces the risk of digestive issues such as bloating and diarrhea, which can be common challenges in young lambs.
3. Immune System Support:
A strong immune system is essential for lambs to resist diseases and thrive in their environment. Farmsense Maxigrow contains key ingredients that support immune function, ensuring lambs have a robust defense against common illnesses. The inclusion of essential vitamins and minerals helps to strengthen their immune response and promote overall health and vitality.
4. Healthy Coat and Skin:
Lambs with healthy skin and a lustrous coat not only look good but also reflect their internal well-being. Farmsense Maxigrow is enriched with essential fatty acids, such as omega-3 and omega-6, which play a crucial role in maintaining healthy skin and promoting a shiny, vibrant coat. These nutrients help reduce the risk of dryness, flakiness, and skin irritations, ensuring your lambs stay comfortable and protected.
5. Ease of Feeding and Versatility:
Farmsense Maxigrow is designed to be convenient and easy to feed, making it an excellent choice for farmers and livestock enthusiasts alike. The feed comes in pellet form, allowing for accurate feeding and reducing wastage. Additionally, Maxigrow can be used as a complete feed or as a supplement alongside pasture grazing, providing flexibility to suit individual feeding strategies.
Farmsense Maxigrow is a well-rounded feed that addresses the specific nutritional needs of growing lambs. By providing balanced nutrition, supporting digestive health, boosting the immune system, and promoting healthy skin and coat, Maxigrow ensures lambs have every opportunity to thrive and reach their full potential. When it comes to raising healthy and strong lambs, Farmsense Maxigrow proves to be a reliable choice for farmers who prioritize their flock's growth and well-being.


Gourmet, Gluten-Free, Vegan Treats. Homemade with Love!!
Snacks are essential in kids' weight control plans. Not exclusively does it help lessen appetite and desires, however, it likewise furnishes them with the supplements and vitality they require. Children are extremely dynamic and they develop quickly so they require more supplements and littler dinners for the duration of the day. Aside from the three principle suppers, kids require snacks in the middle of dinners and perhaps before sleep time. Be that as it may, here comes the test. Regardless of the possibility that you're firm about serving your youngster solid snacks, it can truly be hard to think of nutritious nibble thoughts when all they ache for are confections, chips, and other garbage. Coming up short on sound nibble thoughts? Give me a chance to share to you some solid nibble tips that you can serve to your children. it can really be tough to come up with nutritious snack ideas when all they crave for are candies, chips, and other junk. Running out of healthy snack bars ideas? Let me share with you some healthy snack bars tips that you can serve to your kids.
1. Serve your children organic product smoothies rather than normal natural product juices. For most children, organic products are recently more fun when it is served as a smoothie. All things considered, as a grown-up, I likewise discover smoothies more fascinating and top notch than plain organic product juices. To do this, mix together yogurt, drain, and any mix of new organic products, for example, bananas and strawberries. Hurl in a few ice 3D squares to make it considerably all the more invigorating.
2. Keep garbage sustenance out of the house. Rather, stack up on natural entire grain snacks, for example, granola, saltines, rice cakes and prepared chips. It is not terrible to enable your kid to enjoy frozen yogurt, chocolates, and oily, salty chips now and again, yet it is imperative to prepare them to settle on more advantageous nibble decisions while they are as yet youthful. On the off chance that they don't see these garbage in your storeroom, then your kid is less inclined to need or ache for them. As a parent, you ought to likewise set a decent case by not eating garbage nourishment constantly and by picking solid sustenances for snacks.
3. Have your kids help you make solid snacks. You can make sandwiches utilizing entire grain bread and natural spreads together. Give them some adorable treat cutters and let them utilize it to shape their sandwich. You can likewise give them a chance to make senseless faces on a plate utilizing the formed sustenances. Be inventive.
4. In the event that you don't have room schedule-wise to set up a nibble, store heaps of solid prepared to eat snacks in your storeroom. Stock up on the natural cafe. A lunch room is fundamentally a prepared to eat nibble which has bunches of basic vitamin and mineral supplements in them. It might contain apples, oats, and other common fixings. What's additionally great about it is that most cafe sold in natural stores are free of transfats and high fructose corn syrups. They likewise come in different flavors, for example, apple, nutty spread, the banana that your children would unquestionably adore.
5. Be imaginative while joining vegetables to their nourishment. I'm certain guardians would concur that it is greatly hard to get your kid to eat vegetables. One well-known approach to making them eat their vegetables is by concealing the vegetables. The puree is the enchantment word. You can undoubtedly include vegetables into their most loved sustenance, for example, macaroni and cheddar or dumplings without them knowing it. I know it's a significant shady strategy, however in the event that it can help you encourage more vegetables to your tyke then proceed to puree them veggies!.
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The main objective of the Coffee Tour is to educate and inform tourists about the process that growing coffee involves. The tour takes you throughout our Doka estate and watermill.
Your tour guides are very knowledgeable and full of information that will make the tour a special learning experience. You will hear about the history of the coffee farm, it's owners, it's geographic location, the traditional coffee growing methods, and also the coffee brewing tradition of 'chorrear'. The tour takes you to Almacigo, your first stop, where the process of growing and producing fine coffee is covered from planting the seed to picking the ripened coffee berries.
From here you will visit the 'recibidor' (coffee bean receiver) where you will be shown the first classification of the coffee beans as well as the different brands that are processed on the estate.
The oldest working water powered mill in the country (beneficio) is the next stop. You will see the peeling machines, how they work and what we do with the coffee bean skins. The fermentation tanks and their importance in the resulting taste of the coffee follows. The bodega is where we store our coffee and where export ready coffee is kept. You will also visit the sun drying patios and the roasting hall where you will see and smell the different roasts we produce.
Once the tour is concluded you can visit the souvenir store which is chalk full of great coffee and Costa Rican crafts perfect for gifts or home decorations.
Rates (*upon request)
* Contact Us *


Each pasteurization team member thoroughly scrubs his or her hands with antimicrobial soap before putting on gloves; gloves are always used when handling the human milk as part of the pasteurization process.
Human milk from a donor mom is carefully transferred from its original storage container to glass flasks.
Mixing and Pooling
Each Pool (which usually includes human milk from 3 to 5 donor mothers) is thoroughly mixed to ensure an even distribution of human milk components.
Four or eight ounce bottles are filled with human milk prior to pasteurization.
Pasteurizing using the Holder Method
The human milk is gently heated in using the Holder Method of pasteurization. Pasteurization eliminates bacteria while retaining the majority of human milk's beneficial components.
Human milk samples are taken during the pasteurization process and cultured to check for bacterial growth. Any contaminated human milk is discarded.
Pasteurized Donor Human Milk
The Pasteurized Donor Human milk (PDHM) is now ready for freezing and storage. It can be dispensed after samples are cultured and show no bacteria growth. PDHM is shipped frozen overnight to hospitals and individual recipients at home.


Frozen grapes have been my favorite thing this summer.
That was unlikely due to some life experiences. A few years ago, I went to pluck a sour grape off the vine one sleepy morning, when I realized it was a spider. As I cowered under the covers, my only solace was that it was clearly dead from its long trip and refrigeration. WRONG! It started wriggling its legs on the counter as it warmed up, so my husband went from taking a picture of its distinctive red hourglass to smashing it under a glass. I have a pretty robust fear of spiders, and for a year or two after that, every time I brought grapes into the apartment they would go bad in the fridge. Which is too bad. I like grapes, and I’d still have them if I knew someone else had cleaned them. I’ve finally, slowly gotten over that fear of spiders.
Something else stood in my way, almost keeping me from the crunchy, cold, delicious snack that is frozen grapes, though. In the past, I’d heard of frozen grapes as a dieter’s substitute for summer desserts like ice cream or popsicles. That is clearly preposterous, there simply are no substitutes for ice cream or popsicles. My brain had always associated frozen grapes with dieting. When I was in a dieting mindset, if I wasn’t eating frozen grapes as a dessert substitute, they had no value. I’ve learned this summer that is clearly not the case.
It has also been the case with other foods. I never cared for salads as a kid, and had no reason to embrace them as an adult. But when I stopped dieting, I had the chance to just try foods- no judgement on them or me if I liked them or didn’t like them. Neither diet food, nor ‘bad’ food are off limits. Now that I pay attention to what tastes good, and what I’m craving, I notice when I need more veggies, or when I’m in the mood for chocolate, or when I just need some more water.
I like salads occasionally, I eat more whole grains than I ever have before, and I like trying new foods more than I did in the past. I also don’t have a panicked need to eat sweets or other foods because I won’t be able to tomorrow.
A dieting mentality impacts more than the amount of calories we bring into our bodies. It effects how we interact- everyone has that friend that can’t help but talk about their diet all the time. It effects what people wear, social events, advertisements…. It effects mental health and how much we enjoy life.
What do you eat now that you thought you’d never try? Have you written off something as ‘diet food’ or ‘bad’ food and love it now?
In case you’d like to know how to make frozen grapes, the recipe goes like this:
Wash grapes, remove from vine.
Place grapes in freezer.
Remove grapes from freezer.


I'm rather annoyed at the moment. You'd think of course that it being nearly half two in the morning would see me in a calm mood. Instead, i've just finished putting a load of yoghurt pots in the bin, and that has inspired me to write this.
It's not so much the clearing away of the yoghurt pots, its that whilst doing so i noticed the 'low fat' label on the side of them. Now i've never been a fan of anything low-fat, i don't believe in all the hype surrounding it, and in many instances, low-fat foodstuffs taste like crap.
Take mayonnaise for example. If you look in a jar of regular, hellmans mayonnaise, its eggshell white in colour, thick but spreadable and tastes like mayonnaise should. However, if you go for the low-fat shit, you end up forking out something that looks like it's just been collected from Ron Jeremy's underpants and tastes absolutely vile - nothing like the mayonnaise it purports to be on the jar.
Thing is, the trend of making everything low fat is rapidly spreading across the supermarket shelves. I can't buy a large tub of strawberry yoghurt without it being low fat (i've tried, it - it's fucking horrendous). I'm forever picking up cheese and putting it in the trolley, and then realising almost too late that it's low fat. For fucks sake! Cheese is fatty - removing said fat and replacing it with something inert makes it taste horrible! Whats next? Low fat butter?!
Unfortunately, people buy into the hype surrounding it. And it's destroying peoples culinary taste. You dont *need* low-fat at all. If you're that bothered about your weight or what you eat - all you need to do, is watch your intake of food, don't overeat and do some fucking exercise. None of this low-fat bollocks went on in the 50's and 60's - people were still healthy though, weren't they?
Now, i'm not overly bothered about my fat intake - if i want to eat something that contains fat, goddamn it i'm going to eat it!
I want to cruise the supermarket aisles and find them bereft of anything low-fat. Just standard, fat containing food. I WANT MY FAT BACK!
Come on, who's with me!?
*charges off in the direction of Sainsburys wielding a SPAS-12 and a raincoat*


Pitchfork - Food and Beverage on Tap events celebrate our local startup businesses. Value added products produced locally add so much to our community and surrounding region. These founders and their businesses help support small-scale food growers and highlight our agricultural diversity. These startups help create a local, resilient economy.
Our next event is April 16th and it promises to be another exciting evening. At our March event, Judy Goodman from BGOOD Bars in Joseph, Oregon talked about her journey from fish scientist to creating an award-winning food business. We highlighted 5 local firms and had a wonderful evening.
We are always looking to feature startup food and beverage businesses as well as those who've made it to the next step. Please join us.
This event is at Corvallis Foundry, 257 SW Madison Avenue, 2nd Floor, Corvallis


Bunny Chow Down produces a distinct collection of chutneys, marmalades, glazes and pickles. The ideology behind each recipe and flavour combination is to add a hint of spice or a sprinkle of chilli. Our products compliment the most complex of dishes and adds an abundance of flavour to the simplest recipe.
We have an extensive selection of chutneys and are constantly expanding our product offering. In addition, we create bespoke flavour combinations - these are developed in collaboration with clients or on request.
The ethos of the company is to produce products that are free of glutens, dairy, thickeners, emulsifiers and added preservatives. The brand will always maintain that "everything tastes better" with a splash of Bunny Chow Down!
Follow us for updates.


RELATED: When the Patreon community reaches 108, eligible patrons will get a FREE EXCLUSIVE PDF copy of my book on fasting. To qualify for the giveaway, you must have pledged at least $5 in the month the goal is reached, and been a patron for at least 3 months.
I reserve the right to close the promotion early and make the FREE PDF distribution to qualifying patrons at any time, so hurry up and sign up now at this link: https://www.patreon.com/startupdaemon. The print edition will retail at $65 a pop, no electronic nonsense!
Newsflash, genius – any food you eat can become poison that facks up your quality of life every day and for years to come.
Which is why Awareness of your food consumption is so essential to getting your cognitive performance to a godlike level.
This is also why I write so frequently about diet, even though Mind is the gold mine I aim to help you develop.
And I started researching and experimenting with food before some of you were even born, long before it was fashionable to debunk mainstream medicine’s BS.
When I was a kid and school was off, I spent most my time on my grandparents’ farm. I enjoyed a steady supply of fresh, home-grown meat. I helped raise – and eat – a lot of animals: pigs, goats, sheep, hens, turkeys, everything.
Of all the meats, pork was my favorite, so days when pigs were slaughtered I absolutely gorged on meat.
Those were some of the best days of the year.
There’s nothing like getting a slab of warm bloody meat straight from the butcher’s knife and throwing it directly onto the embers – no grill, no condiments, no marinated BS!
I was never a fan of grilling steaks bloody or rare, except those times when they came straight up from the animal.
Delicious as the steaks were, my real gluttonous passion were sausages, and from an early age I took over their preparation. We used all the offal in some way or another – liver, kidneys, intestines, lungs – and made boiled, roasted and raw-dried sausages with loads of spices.
There were meats I didn’t much enjoy even then, but you could make tasty sausage from any meat with the right preparation – no preservatives or industrial processing.
Now here are the two shocking bits.
Raising a lot of animals, I also experimented with training them to behave in certain ways – every animal from dogs through goats to cocks. I quickly found out that farm animals and people respond in much the same way to what you do. I figured you could use the same tricks to deal with people as you did to keep a farm from descending into chaos.
The other thing that happened is that I stopped eating meat while I was still in my teens and haven’t since.
I don’t tell people I’m a vegetarian because that label is associated with all manner of pretentious nonsense. And I don’t see that as an essential identity. I just don’t eat meat – full stop.
I stopped eating meat for two reasons.
First, I didn’t want to enable animal slaughter. I thought it hypocritical to eat animals I couldn’t bring myself to kill with my own hands.
Second, I suspected that there might be health benefits to not eating meat. Especially when it comes to improved digestion. This wasn’t just about mainstream medicine’s claims that red meats lead to heart disease, which has since been debunked by people with functioning brains.
There’s no way to prove this conclusively. Everyone is different. But I’m inclined to claim that avoiding meat – especially the industrially produced kind most people eat – is one of the reasons I almost never get sick and have excellent health.
I’d put that right after fasting and high-intensity training among the best health decisions I’ve ever made (and I’ve also made plenty of poor ones, like smoking in my youth and eating a lot of refined carbohydrates).
Carnivorous and vegetarian cultists rage with personal opinions and arguments over the “science”, which is weak and unconvincing. It’s also irrelevant because your personal taste and mind-body structure isn’t the average.
The average person does not exist.
You don’t want to know what’s good for the average person. Not just because comparing yourself to the average inevitably leads you to mediocrity. You want to know what’s good for you personally.
And there are some solid health facts about meat consumption which can help you make better decisions about your (non-)meat diet.
If you care about getting the most out of Mind and life, you need to understand these basic facts and tradeoffs.
- People have been hunting and raising meat since prehistoric times. We don’t know how far back farming goes, although clueless archeologists would tell you otherwise. But we know that people have been eating meats for longer than our collective memory goes. Which does not mean you need to eat meat or that it’s good for you personally.
There’s no substitute for paying attention to how your mind-body responds to what you eat.
- The meat you buy in the supermarket is not the meat your ancestors ate. In remote antiquity, meat would have been raised on a lot less grain fodder and without the chemicals (growth hormones, antibiotics etc.) used in factory farms. Most domestic animals have been altered significantly through selective breeding just in the past few hundred years.
Game meat is almost certainly a better health choice than anything you buy from a butcher, farmer or supermarket.
- Even game and free-range farm meat can become harmful if prepared incorrectly. There are two main dangers.
The way most people smoke and grill meat, they add soot and other carcinogens directly onto their plate. Eating a burnt stake is carcinogenic for the same reason as cigarettes are. While the main ingredient (meat and nicotine) could be good for your mind-body, the delivery mechanism (burning ash and soot) is toxic and causes cancer. That ought to be obvious for anyone with a brain. If you want to eat meat without intentionally poisoning yourself, you’re better off preparing it in the oven or on the stovetop.
Even when you avoid harmful smoke and soot, the nutritional quality of the meat itself can be turned into toxicity if the meat is processed at high temperatures and pressures that fundamentally change the structure of meat fats and proteins. So eating industrially processed meats, sausages etc. is almost certainly a bad idea. Get a steak instead or make your own ham and sausage – it’s not rocket science and it’s fun.
Meat can be good for you, but industrially processed meat isn’t. Don’t turn your meat into ash and soot, or a self-inflicted “food product”.
- Because of pollution, where your meat came from is probably more important than what meat you eat – beef, fish or poultry.
You have more to gain from focusing on how your meat is sourced than obsessing over macronutrients.
- Fish is overrated. Seafood is delicious. It’s hyped up by mainstream and non-mainstream nutritionists alike. But here’s the cold hard fact: it’s raised in humanity’s garbage dump. From plastics to fertilizers to toxic chemicals, most pollution ends up in the ocean one way or another. So what can you do about it?
Reduce risk by going upstream. Substitute sweetwater fish raised at altitude and away from populated areas for ocean-raised fish. If you get seafood, shoot for sourcing it from the Newfoundland and Labrador coast. Why? Because that’s where ocean currents still come from the north, where people and pollution sources are much fewer. Buying Maryland crab is like getting it directly from the collective sewage pit of the entire northeastern US.
Another hallucination you want to avoid is that farmed seafood is lower-quality than wild catch. It depends. If the farm is located in an area protected from ocean currents shuffling sewage about or benefits from cleaner sweetwater inflow, it could be the smarter choice if you’re looking for premium seafood.
Benefit from better seafood by sourcing it upstream of pollutants.
- The One Rule to Rule Them All applies to meat, just as it does to anything else you eat. Avoid being a guinea pig for the latest fad or corporate chemists’ experiment. It doesn’t get any simpler and more practical than this, and you can apply it to any food choice. I shared it with subscribers before:
Don’t eat anything invented in the last 100 years.
As with all things, you take charge of your meats by starting with your own self-awareness. Food is so important to your mentality, life satisfaction and the power you project into the world. It’s no accident it’s one of the Foundations of Awareness.
If you’re triggered by any of this, good. Hit reply and give me a piece of your mind. If you know more or know better, I’m all eyes and ears.
We’ll be digging much deeper into simple knowledge of nutrition that takes your energy to another level with supporters on Patreon.
If you find value in the daily email triggering and you want to take your mental and physical capacity to a godlike level, you can make a pledge here: https://www.patreon.com/startupdaemon.
I can show you the way, you still have to walk it yourself.
Go forth and conquer!


HBJ F&B is one of the major distributors of the imported foods, beverages and other consumer goods. The Company has more than 10 years of experience in the distribution business as well as supermarket chains. HBJ F&B dominates the supermarket, convenience and Qatar markets.
HBJ F&B is dedicated in using its resources to gain market share aggressively in the years to come by serving to promote its quality brands with the market place knowledge. HBJ is proud of its accomplishments to this date and is ready to take advantages of new challenges to come, while expanding and strengthening to new horizons of the business. To be one of the leading Qatari FMCG companies with market position in the food and beverage industry.
At HBJ F&B, the aim is to support Qatar growing demand for food with a high-quality food and beverage products. By supporting Qatar’s community.


We were looking for a place to eat and we came across La Glorieta de Enrique’s.
It’s basically in the backyard of a house and if I’m not mistaken it looked like 4 generations of senoritas running the place. The youngest was the waitress, her mother was the cook, her mother was making fresh tortillas and her mother was clearing tables. We both had the pork which was so tender and full of flavor, served with rice, refried beans, the fresh tortillas and a whole 1 gallon pitcher of some sort of papaya juice and it was oh so delicioso!
Total cost 50 pesos or $3. Just one of the many unexpected culinary delights I’ve experienced so far!


Jeanne Cretella, co-founder and president of Landmark Hospitality, will receive this year’s Restaurateur of the Year award, the New Jersey Restaurant and Hospitality Association in Trenton announced on Monday.
“It’s been a male-dominated industry, but the tide is changing,” Marilou Halvorsen, president of the NJRHA, said. “Only the past recipients of this prestigious award are allowed to vote and that says even more about how deserving Jeanne is of this award.”
Landmark Hospitality, a multimillion dollar events, catering and restaurant group in Jersey City, began as a single concession stand at the Staten Island Zoo in 1978. Today, its properties include top restaurants and hotels such as the Liberty House Restaurant in Jersey City, the Stone House at Stirling Ridge in Warren, The Ryland Inn in Whitehouse Station, The Boathouse at Mercer Lake in New Windsor, and the Hotel du Village and the Logan Inn in New Hope, Pennsylvania.
“Not only does she manage (several) impressive properties, but also, Jeanne spends endless hours advocating on behalf of our industry in Trenton and D.C. every year,” Halvorsen said.
Cretella will receive her award alongside several 2018 industry award winners at the annual awards gala on Monday, Dec. 3 at Caesars Atlantic City Hotel & Casino.
Curtis Bashaw, co-founder and co-managing partner of Cape Advisors Inc., a real estate development firm, and Cape Resorts Group, a hotel operating company, in Cape May, will receive the NJRHA’s Gold Plate award.
Robby Younes, chief operating officer of Crystal Springs Resort in Hamburg, will receive the NJRHA’s Hospitality Award for his oversight of its sales department, culinary outlets, information technology and operations, golf courses, wine cellar, and more.
Tim Delaney, owner and president of Delaney Restaurant Realty in Randolph, will receive the NJRHA Deborah Dowdell Lifetime Achievement Award for having united New Jersey restaurant buyers and sellers since 1996.
The annual Awards Gala, which hosts approximately 350 people, was created by the NJRHA to honor the industry award winners and celebrate the restaurant and hospitality industry.
Those seeking more information on the event may contact Karen Geisel, special events manager at the NJRHA, at email@example.com.


What’s Good About Winter Market Produce?
Broccoli is a powerhouse of healthy nutrition which supports just about every organ and tissue in the body. Broccoli helps promote healthy vision, nervous system, immune system, bones, brain, cardiovascular, cancer prevention and much more. Many supplement companies will put broccoli in as part of their recipe. But, guess what?
Nothing surpasses your Farmer’s Market broccoli for your health!
There is a little known enzyme in Broccoli called myrosinase which helps us absorb five to eight times more of some of the most important phyto-nutrients.
Destroying enzymes is how foods are preserved to keep them fresher looking with a stronger shelf life. Also, cooking will kill all the enzymes as well.
However, if you eat it raw or lightly steam your broccoli, you will have the all powerful enzymes to help you heal with your beautiful Farmer’s Market foods.
Definitely try not to overcook this powerful healing food.
Certain periods in history cabbage has been known as the most important healing substance in the world.
Cabbage has been used medicinally both internally and externally especially in Roman times.
Cabbage leaves were used judiciously as a poultice to naturally treat injuries. Cabbage has also been used on skin eruptions.
Please be a little cautious cabbage is a very strong medicinal and it can aggravate skin conditions before healing them because it‘s sulphur compounds stimulate the immune system to great action.
Cabbage juice has been explored in modern research as an effective treatment in peptic ulcers in particular (I believe Harvard Medical College did this study).
And, like most veggies especially cruciferous, cabbage has great potential in cancer prevention too.
One of the best general rules in choosing foods for health is high concentrated nutrition in low calorie foods. This is where cabbage definitely rules!
Here is another Farmer’s Market cruciferous veggie with incredible health benefits for us and our families. Cauliflower is really a super-food. There are many reasons why cauliflower has such incredible health power.
I’d like to mention just two of the special health nutrients for the braissica family of veggies such as broccoli, cabbage, brussels sprouts, and our cauliflower. These two exceptional nutrients are sulphurofane and indole-3-carbinol. Both are known to be exceptional for cancer prevention.
Sulfurophane reduces inflammation in our bodies, kills h-pylori (presumed to cause ulcers), prevents and helps diabetes, protects arteries, and more.
Indole-3-carbinol is fascinating in that it reduces estrogens in our body, and has been found to act on more estrogen driven cancers then tamoxifen which is a drug used to suppress hormonally driven cancers. In studies indole-3-carbinol has shown to directly reverse some cervical dysplasias in women. I would love to write more on the great health benefits of balancing estrogen in both men and women.
Enjoy your Farmer’s Market cauliflower power,
We all know carrots are healthy, but did you know carrots were originally used medicinally?
Yep, carrots have an extraordinary reputation for healing throughout history. The most commonly known health benefits are for anemia and eyes.
Carrots have been medicinally used throughout the ages to treat many conditions such as; chronic kidney problems, allergies, rheumatism, constipation, diarrhea, and much more….
But, did you also know?
There have been recent mainstream studies showing the benefits of carrots for preventing cancer in animals which have been induced to produce cancer.
Even more interesting is the Gerson therapy used to treat advanced stage cancer for decades now. A very large portion of the Gerson program is based on fresh organic carrot and organic green apple juice taken multiple times daily.
There seems to be developing a bit of a debate whether carrots have more anti-cancer properties when raw or cooked. When carrots are cooked they release more of one cancer fighting element called Falcarinol, but at the same time vitamin C and other basic nutrients which are water soluble are lost.
I usually choose the value of raw over cooked in the majority of foods. Vitamin C is also known to heal and prevent cancer and the synergy of a food makes more sense to me then looking to use a single constituent as a drug.
Swiss Chard Of The Highest Regard!
Chard in some circles is considered one of the top anti-cancer veggies around with high vitamin K, C,E and high chlorophyll, fiber, and carotenoids.
Chard gives so-called super-foods a run for their money!
Leafy greens such as chard are incredibly alkalizing for our bodies. Processed foods, sugar, alcohol, caffeine, and animal products have a tendency to create acidity. Acid environments are conducive to irregular cell growth and cancer.
I’ve experienced vegetables like chard to be a lifeline, especially when juiced, nourishing our bodies and seemingly starving acidic disease conditions.
Professionally I’ve experienced great results with the help of leafy greens, like chard, giving new hope and life to people that otherwise were given a death sentence medically.
Watching clients learn how to beat the medical odds with live foods, has been a joy!
One of the best things about oranges and many citrus is how they ripen in the winter, October – February.
When cold winter months normally reduce our accessibility to many foods we get a powerhouse of nutrition for our health with our Farmer’s Market citrus fruits.
When is cold and flu season? As soon as Halloween candy starts hitting the grocery stores and lasting through the winter, perfect for orange season.
Nature seems to know how to take care of us. It’s a blessing to have a Farmer’s Market which provides seasonal food. Eating with the seasons helps us stay well where others who eat processed foods continuously succumb to the epidemics of flu’s and colds.
Oranges naturally have more sugars if we add processed sugar we increase the mucous production and negate the health benefits of the oranges and other citrus in our diet. Same with milk products. Processed sugars and milk products create inflammation in the mucous membranes and leave us wide open for allergies, colds, and flu.
To best help nature work for our health let’s eat Farmer’s Market produce and try Farmer’s Market recipes, helping us enjoy great health through the winter season.
Garlic the Stinking Rose…
While garlic may not be healthy for your relationships if eaten too profusely, garlic is probably the most famous medicinal food in the world today.
Garlic is known as the stinking-rose.
Garlic can keep away more then people…
Garlic is known as an antibiotic, antiviral, anti-parasitical, anti-cancer, and I’m guessing none of these creatures like the smell of concentrated garlic’s sulfur content either. Garlic is known to be beneficial in reducing high blood pressure, and high cholesterol greatly benefiting our circulatory systems.
Garlic’s properties help with our immune system on many levels. Garlic is considered a diuretic, expectorant, decongestant, and reduces inflammation.
Personally one of my favorite uses for garlic is on a very busy day at work, my clients seem to respect my personal space better and be happy to leave on time or a little early on my garlic eating days.
Gotcha! Had to use a little “Health Nut” humor…
Seriously, garlic is rose for healthy living.
Just a note on preparing garlic. Your garlic from Farmer’s Market should be lightly chopped or mashed and left to sit at room temperature for about 15 minutes before being tossed into your recipe. This brewing time allows certain potentially medicinal enzymes to work and enhance the health benefits of your incredibly tasty Farmer’s Market garlic.
Let your food be your medicine and your medicine be your food.
Kale is just that food.
Kale is a great anti-inflammatory. Which means basically it can help in a majority of health conditions. Kale is a great alkalizer as most leafy dark greens are. Kale is full of wonderful nutrition such as fiber, omega fatty acids, vitamin B-6, C, K, and A.
Kale is also a rich source of minerals calcium, magnesium, Iron, copper, potassium, manganese and phosphorus.
Kale is a brassica family veggie like broccoli and cabbage, and like them has the incredible healing potential of sulphur containing compounds. The calcium content is much more available to your body to uptake then any common dairy product, and better then some other leafy greens like chard and spinach.
When a family member comes down with a respiratory condition I like to recommend boiling kale for 5 min in a stainless steel pot of water and then drinking as much of the broth as possible after it’s cooled a bit. I get great reports of this making a big difference in breaking up the mucous, reducing the cough and speeding up recovery.
With all those nutritional items and the anti-inflammatory help, it would be hard to find better nutritional help in the winter.
The tasty cleanser…
Leeks are a wonderful cleanser. They bind with other substances and help to purge them out of the body. With their high fiber and potassium levels, leeks are perfect to help with a nice internal spring cleaning.
The fiber in leeks slows down the digestion of food in a good way especially for diabetics. Slowing the uptake of the sugars in the food and slowing the need for insulin to be released keeps us from having those excessive blood sugar spikes.
Leeks also help reduce cholesterol absorption, lowering the bad and raising the good.
Leeks like onions have a good amount of quercitin which reduces allergies and inflammation. Leeks are a good source of vitamin C, and Folic Acid too. Leeks have lutein and zeaxanthin (now there’s a mouthfull) which are both foods for our eyes.
Leeks show some promising potential on the cancer prevention front as well especially colon, prostate, and ovarian.
Has anyone noticed how almost everything is considered to cause cancer these days?
Have you also noticed how pretty much every veggie and fruit has information about how it prevents or heals cancer?
Could be a “no brainer”…
Radishes and turnips are just as healthy as all the rest. I will just have to find some time to write about them…
Enjoy your Wrightwood Certified Farmer’s Market| The heart and health of your community!
Nurture Yourself, Nurture Your Community!
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Day 2 of my meal plan and it’s going great, I’ve always ate mostly healthy, but my portion sizes haven’t been great.
The prep for today’s meals last night was much quicker.
Here is my day 😊
Breakfast (1 Purple, 1/2 Green, 1 Red) – 7:15am
Purple = Cherries
Green – Beet
Red = Veggie Protein Powder
Mid Morning Snack (1 Purple) – 10:30am
Purple = Fresh Raspberries
MID DAY WALKING GOODNESS!!
I started going for daily lunch walks over a month ago, slowly increasing the distance.
This was my first one of the week and it was amazing.
The feeling I get after these walks is unreal, I feel so much better and at peace with everything, that good ol vitamin d helps HUGE with stress levels.
No more skipping my walks, because I truly need them in my life!!
Lunch (1 Green, 2 Red, 1 Orange, 1 Blue, 1 Yellow) – 12:30pm
Turkey Taco Salad
Green = Spring Mix
Red = Ground Taco Turkey Meat
Orange = 1tbsp Guacamole, 1tbsp Salsa
Blue = Cheddar Cheese
Yellow = Fresh Corn cut off the cob
Mid Afternoon Snack (1/2 Green, 1 Freebie) – 2:30pm
Green = Steamed Broccoli
Freebie = Hot Sauce
Dinner (1 Green, 1 Red, 1 Yellow) – 6:30pm
Green = Broccoli
Red = Pork baked in Club House Greek Seasoning
Yellow = Wild rice and grains blend
Another great day of eating, an amazing lunch time walk and some weights earlier this evening.


Benefitting Kitchen Campus – Chef Johnny Hernandez
For its 10th and 11th Annual celebration, Aguillon Creative was contracted to work in close proximity to Chef Johnny Hernandez, CEO of Grupo La Gloria to produce the Paella Challenge benefitting Kitchen Campus. Kitchen Campus is an organization created by Chef Johnny Hernandez, to promote the correlation between today’s youth and their inclination towards a culinary career path.
The Paella Challenge is an annual event, and includes a culmination of approximately 32 local and world renown chefs, over 15 vendors and 13 local high school culinary programs coming together to provide a one-of-a-kind culinary experience to event goers.
Aguillon Creative supported Chef Johnny by collaborating with select vendors ranging from food and drinks, to staging and AV to ensure we provided event goers an experience that not only met but exceeded their expectations. We coordinated the public relations efforts which included pop up events at Paramour and the CIA. In addition, we were responsible for the social media outreach and worked with local influencers to further the reach of this amazing experience, which is the brainchild of Chef Johnny Hernandez.
- Develop Digital Identity + Content Strategy
- Public Relations + Influencer Marketing
- Event Management


Ursprünglich veröffentlicht auf spiritandanimal.wordpress.com:
Original ansehen noch 80 Wörter
Ursprünglich veröffentlicht auf The Free:
* McDonald’s promote their food as ‘nutritious’, but the reality is that it is junk food – high in fat, sugar and salt, and low in fibre and vitamins. A diet of this type is linked with a greater risk of heart disease, cancer, diabetes and other diseases. Their food also contains many chemical additives, some of which may cause ill-health, and hyperactivity in children. Don’t forget too that meat is the cause of the majority of food poisoning incidents.
* Workers in the fast food industry are paid low wages. McDonald’s do not pay overtime rates even when employees work very long hours. Pressure to keep profits high and wage costs low results in understaffing, so staff have to work harder and faster. As a consequence, accidents (particularly burns) are common. The majority of employees are people who have…
Original ansehen noch 301 Wörter
Copyright 2014 The Associated Press. All rights reserved.


Makes 2 individual puddings
200g ground almond
100g dried unsulphured apricots
zest of half an orange
1 tsp cinnamon
1 tsp ginger powder
small grate of fresh nutmeg (if you have it)
Place all the ingredients into a processor or good blender, mix until everything has combined and the mixture sticks together when pinched. This may take a few minutes if you have very chunky apricots.
Grease two individual ramekins with a little coconut oil. Place half the mixture into one and push down with the back of a spoon as you go, repeat with the other ramekin. Place the two puddings into the freezer for a couple of hours. (Unless you are icing with coconut cream then they can go in for 40mins-1 hour, see below)
For the icing there are two methods, the expensive one is melting cacao butter using a bain-marie method. When it's fully melted, run a pallet knife around the edge of each ramekin and they should slide out. Pour the melted cacao butter over the puddings and pop a mint leaf and goji berry on top to look like holly. The colder the pudding the better for this method as the butter will set instantly.
The other method is blending the solid part in a can of full fat coconut milk, add a bit of vanilla and liquid sweetener like pure maple syrup then dollop on top! Sometimes when you buy the cans they already have a solid top but other times you will have to put the can in the fridge overnight for it to solidify.
Either method is great and tastes yummy! Enjoy x


Service Overview: Nutritional Counseling
The American College of Veterinary Nutrition states that nutritional counseling is important for keeping your pets healthy. It can help manage any illness your pet may have. Nutritional counseling can help you figure out whether commercial pet food or home-cooked pet food is good for your regular or exotic pet. Here are the details about nutrition counseling that you must consider.
What to Expect
The main goal of pet nutrition counseling is to determine the foods that are healthy for your pet. Pet parents can use this service to meet the specific dietary needs of their pets. Every species or breed is different. Factors such as energy, preference, and weight can affect what they eat.
The pet nutrition consultant will examine your pet first to rule out the presence of health problems. Then, you will tell your consultant what your pet eats. Your consultant will ask you how your pet acts before and after eating. Then, you will receive suggestions for what or how much snacks and meals your pet must have.
Why Pet Nutritional Counseling Is Necessary
Specific ailments, such as blood pressure issues, need special diets. Certain foods can help treat these health conditions. Some foods can harm your pets. Others can improve the way they perform. Your consultant can help you choose foods that will benefit your pets. These foods can help them feel good.
Nutrition for Exotic Pets
Having an exotic animal as a pet involves studying the needs of the specific pet. This should start long before getting the pet. A nutrition consultant can share valuable information about the food that your exotic pet needs. Knowing the right balance of nutrients can help you lengthen your pet’s life. Sugar gliders must have the right amounts of calcium and phosphorous to prevent bone issues.
Birds need a diet that does not have too much fat. This means that you need to feed them more than just seeds. Snakes love live mice. Lizards are fond of mealworms and crickets. Tortoises love fruits, flowers, and plants. Nutritional counseling also recommends nutritional supplements, raw foods, and prepared products.
How Nutritional Consultation Works
Nutritional consultation involves the creation of two homemade diets for pets with health concerns. You can have this type of consultation without face-to-face contact, but your vet must request the consultation first. This is when the patient’s medical history and lab test results make it necessary to create recipes.
What the Recipes Contain
Vets and consultants always try to consider your preferences as the pet parent. That is why you must tell them what your pet likes and does not like. This often results in the most delicious recipes for your pet. You can learn to exclude toxic foods from your pet’s diet.
Nutritional consultation aims to help your pet maintain or regain proper health and well-being. Visit Port Royal Veterinary Hospital in Port Royal, South Carolina. Call 843-379-7387 to schedule an appointment today.


Science and technology industry
Independent research and development of vitamin A, D, E, K, DHA, ARA, β-carotene, lutein, astaxanthin, lycopene, etc.; the company has the first domestic micro-encapsulation production line, centrifugal granulation spray drying System, single 50KG to 5000KG dry powder, liquid premix mixing system and solid and liquid phase mixing system. It has been fully implemented and has obtained GMP, HACCP, ISO22000, ISO9001, KOSHER international certification. It also organizes a variety of nutritious food raw materials and feed additives (vitamins, amino acids, minerals, plant extracts, proteins and peptides) and pharmaceutical intermediates, and has realized a rich and comprehensive one-stop procurement model, striving to become a food industry, It is a specialized platform integrating research and development, production, sales and promotion of feed additives and pharmaceutical chemical raw materials.


We're so glad you found us! At the Big Cheese Grille, we like to keep things simple...and delicious! Food and drink that (almost) everyone will enjoy.
From our famous Grilled Cheese Sandwich to our Twisted Tornado Fries...to Real Soda...Real Orange Juice...Real Coffee. If you're looking for a quick bite during your hectic day, you've come to the right place. Enjoy!
The Big Cheese Grille has been a dream of its founder, Ed Deso for many years. After decades in technology businesses, he yearned for a simpler existence. Why not build a restaurant with a limited menu, mass appeal and great value he thought? The result is what you see here.
A great place to bring the family or to close a business deal. Come to watch the game or connect with your laptop and build some code.


Galle Villa Holiday Guide: Luxury Restaurants in Galle Fort
One of the major benefits of staying in family villas near Galle is that you have a plethora of refined and varied luxury restaurants in Galle Fort to choose from. Some of the very best restaurants on the island can be found within the Fort itself. We’ve picked a few of our favourite so that you and your family can enjoy the cuisine of gastronomic excellence in environments that are both magnificent and child-friendly.
Dine Like Royalty at these luxury restaurants in Galle Fort
The Fortaleza, Galle Fort – Sri Lanka
The Fortaleza has an innovative and mouth-watering menu which changes quite often depending on what’s fresh and wonderful at the time. Their seafood options, plucked from the local market and always caught the same day, are second to none and always of the highest quality. The chef is an expert at blending flavours to create fusion dishes that explode upon the taste buds and range from mild to extra spicy depending on your tastes. This is certainly an eating experience that shouldn’t be missed in the area.
Address: Church Cross St, Galle 80000, Sri Lanka
Fort Bazaar Restaurant, Galle Fort – Sri Lanka
Fort Bazaar is one of the finest hotels within the fort. Every last detail of this architectural masterpiece has been assembled with painstaking attention to detail. The same can also be said for the meals. The hotel’s restaurant boasts some of the most experienced and talented chefs on the island with a varied menu which will suit the tastes of young, old, fussy and voracious alike.
Address: 26 Church Street, Galle Fort, Sri Lanka
The Heritage Cafe and Bistro, Galle Fort – Sri Lanka
This fantastic spot within the fort offers a laid back ambience with a wonderful, chic decor. The menu has been mastered with elegance so that it boasts the best of East and West. With some of the finest rice and curry options as well as a stunning wood fired pizza oven, there is literally something to suit every taste. Parents can relax with refined cuisine whilst children will be satisfied by delicious, freshly prepared pizzas, burgers and milkshakes.
Address: 61 Pedlar St, Galle 80000, Sri Lanka
Stay at these villas in Galle during your holiday in Sri LankaRestaurants in Galle Sri Lanka, Things to do in Galle Sri Lanka, Things to Do in Sri Lanka
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Fueling on the Run.
I've been traveling a lot (on a plane again as I start drafting this), so wanted to briefly mention the struggles of eating “healthy” during all this travel. I think everyone probably realizes that convenient food options are not always the best for you. As I’ve been trying to dial in my nutrition more recently, it’s become so much more apparent to me during these past few months of travel. What seems like endless travel. I’ve made many concessions, but have tried to not stra