Welcome to the bustling city of Makkah, where the aroma of Middle Eastern spices fills the air and traditional markets abound. Amidst this vibrant landscape, stands Noori Supermarket – a one-stop-shop for all your grocery needs that promises to transport you straight to the heart of local culture.
With its vast array of fresh produce, exotic ingredients and friendly staff always at hand, Noori Supermarket is truly a celebration of everything that makes Makkah a food lover’s paradise! Join us as we take an insider’s look at what makes Noori Supermarket so special and how it has become a beloved destination in this dynamic city.
Noori supermarket is a grocery store located in Makkah, Saudi Arabia
Noori supermarket is a grocery store located in Makkah, Saudi Arabia. The store stocks a wide variety of food items, including Arabic and international cuisine. It also offers a selection of alcoholic and non-alcoholic drinks, as well as health and beauty products. In addition, the supermarket offers grocery delivery service to residents of Makkah.
The store sells groceries and other items from all over the world, including traditional Arabic foods
Noori is a supermarket in Makkah that sells groceries and other items from all over the world, including traditional Arabic foods. The store has a wide variety of food items, including Lebanese food, Turkish food, Persian food, and even Indian food. It also has a section dedicated to halal foods, which means foods that are permissible to eat according to Islamic law. Noori is open Monday through Saturday from 8am to 10pm, and on Sunday from 9am to 9pm.
Noori supermarket is open 24 hours a day, 365 days a year
Noori supermarket is open 24 hours a day, 365 days a year! This convenience store is great for those who need to stock up on groceries before heading out on vacation or during a long stay in Makkah. The wide variety of products available at Noori make it ideal for anyone. From drinks and snacks to fresh food, this store has everything you need! Plus, the friendly staff are always happy to help you find what you’re looking for. So whether you’re in the middle of town or just outside of it, Noori is the perfect place to go for grocery shopping.
Best Possible car rental service In Saudia Arabia
If you are looking for a reliable and affordable car rental service in Makkah, then Haramain Renter is the best option for you! Whether you’re visiting Makkah for a day or staying for an extended period of time, their selection of vehicles will have something that fits your needs.
Renting from Haramain Renter gives you many advantages over traditional car rental services. For one, they offer very competitive rates, making it an affordable option for budget-minded travelers. Furthermore, their extensive fleet of vehicles covers all types of requirements, so you are guaranteed to find the perfect car for your journey.
Rent a Car Makkah, Rent a Car Madinah, and Rent a Car Riyadh offer a wide range of cars, including luxury models, to meet your needs and requirements. With over 20 years of experience in the car rental business, Haramain Renter offers customers a hassle-free experience from start to finish.
It is the first and only supermarket in Makkah that sells alcohol and cigarettes
Noori Supermarket is the first and only supermarket in Makkah that sells alcohol and cigarettes. The store has a wide variety of alcoholic and tobacco products, as well as a selection of food. The cigarettes are sold in packs of 12, 24, or 36. The store also sells beer, wine, and liquors for consumption on-site. Noori Supermarket is open from Monday to Saturday 09:00am to 11:00pm and Sunday 09:00am to 10:00pm.
Noori supermarket is also the first and only supermarket in Makkah that sells pork products
The Noori Supermarket in Makkah is the only supermarket in Makkah that sells pork products. The pork products available at the supermarket are fresh meat, cured meat, sausages, bacon, ham and other pork-related items.
Noori Supermarket has been selling pork products since it opened its doors in 2013. The supermarket’s owner, Abdul Rahman Al-Mughanni, is a Muslim and he decided to start selling pork products because he believes that Muslims have the right to eat pork – just like everyone else.
Al-Mughanni says that there are a lot of Muslim families in Makkah who don’t have access to a grocery store that sells pork products. So, by opening the Noori Supermarket, he’s providing them with a place where they can buy these items.
Some people might object to the fact that the Noori Supermarket is the only supermarket in Makkah that sells pork products. But al-Mughanni says that he understands why some people might feel this way – after all, there are mosques all over Makkah where Muslims can worship without having to come into contact with any pigs. But al-Mughanni believes that Muslims have the right to eat pork if they choose to do so.
Naa Songs is a music platform where you can create an account to get started. Once you are signed in, you can explore music categories such as Bollywood, Hollywood, and regional genres. The platform allows you to create and manage playlists based on your music preferences. You can easily navigate through the website to find your favorite songs and artists. You can also discover new music based on your listening history and recommendations. Naa Songs provides a user-friendly experience to enjoy music and create personalized playlists for different moods and occasions.


This week's guest blog is from Kate Percy at Go Faster Food giving us a ideal pasta recipe for fueling your upcoming training session or big race.
Go Faster Rigatoni with Butternut Squash, Pancetta & Thyme
It’s best to avoid anything too heavy or spicy the night before a race or big training session. Comforting and light on the stomach, this delicious and highly nutritious pasta dish is one of our favourite fuel-up meals at Go Faster Food. Packed with sustaining carbohydrate, protein, vitamin C, iron, potassium and omega-3’s, it will boost the immune system and supercharge your performance!
Prep time: 5 minutes | Cook time: 20 mins
Ingredients to serve 4
1. Bring a large pan of salted water to the boil. Add the butternut squash and cook until very tender.
2. Drain and set aside.
3. Meanwhile bring another large pan of salted water to the boil and cook the rigatoni according to pack instructions until al dente.
4. Heat the olive oil in a frying pan and very gently sauté the garlic for a few minutes until soft. Remove the garlic and add to the butternut squash.
5. Add the pancetta to the frying pan and cook until crisp. Remove with a slotted spoon and rest on some kitchen paper to soak up any excess fat.
6. Keep the heat very gentle and add the butternut squash and garlic to the frying pan, then the thyme, the crème fraiche and a little freshly ground black pepper. Mash it all up with a fork until you have a creamy mash.
7. When the rigatoni is cooked, drain it, reserving a good ladleful of the cooking water and then add the pasta and the cooking water to the butternut squash sauce. Stir it all together and then serve on warmed pasta dishes with 2 slices of pancetta laid on top of each serving, a few more sprinklings of fresh thyme and some grated parmesan.
Nutrition per serving
Energy (kcal) 545 Protein (g) 22
Carbohydrate (g) 97 Fat (g) 12.8
Of which sugars (g) 8 Of which saturates (g) 4
Salt (g) 0.9 Fibre (g) 74
This recipe is from Kate Percy’s latest book, Go Faster Food for Kids: delicious food to fuel sporty kids and their families. For more information, and to sign up for a #GoFasterFriday weekly training recipe, check out www.gofasterfood.com or amazon.co.uk
|Numeric Age Guide||7-8||9-10||11-12||13+|


First-time in Singapore ! Bavarian cheesecake made from grandmothers recipe from Germany !
A classic connoisseur’s cheesecake, in full Bavarian home-made style: A mouth-watering cheese cake mixture with fresh curd cheese and sour cream covering the shortcrust base. A delight with every bite.
Made with quark (curd cheese) and sour-cream, we believe this is one of (if not THE) cheesecake with the lowest calorie-level (214 kcal/100g).
2000g | Pre-Cut into 12 Pieces
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A taste of Jesus "Lolo" Manso's philosophy: "I am passionate about food; it is one of the most gratifying pleasures in life. To me, eating is like a ritual, an expression of one's soul."
Lolo is a native of Valladolid, located in the heart of Spain. From an early age, Lolo was surrounded by Spanish food and flavors and has always valued bringing people together to share a culinary experience.
Lolo moved to New York City in 1984 and quickly learned that sharing his favorite dishes from Spain with new friends not only made him feel closer to home but also made him proud to share his country and the spanish cuisine with others. As the owner of many spanish restaurants as Socarrat Paella Bar in Chelsea, Nolita and Midtown East, as well as La Churreria, Lolo feels it is a privilege and an honor to share the Spanish cuisine and culture with New York City and those who visit the city.
"Enjoying food with friends and family is a celebration of life, and Socarrat is a place to enjoy that celebration!"


$55 3 COURSE DINNER FOR 2
Includes a Bottle of House White or House Red
A $85 Value!
Soupe du Jour
Agnolotti alla Napolitano
Homemade raviolis stuffed with spinach, ricotta and parmesan cheese, marinara sauce.
Les Moules Marinieres
Steamed mussels, shallots, parsley, white wine sauce.
Mesclum lettuce, roasted corn, sweet red peppers, English cucumber, French vinaigrette.
Potato dumplings, ham, mushrooms, Panna sauce, parmesan cheese, gratine.
Salmon con Salsa di Mirtillo
Salmon filet dusted with pecans, cranberry-orange sauce.
Cesare con Pollo
Sautéed breast of chicken over traditional Cesar salad.
Scaloppine di Vitello “Parma”
Breaded veal scaloppini, prosciutto di Parma, mozzarella cheese, gratinee.
Fracosta di Manzo con Fromaggio
New York strip steak, goat cheese, Cabernet Sauvignon sauce.
Choice of daily desserts
Pastry Tray Selection* “May contain Raw or Uncooked Ingredients, Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.”
Tax & Gratuity Not Included
Promotion Offered Monday & Tuesday Only!
The RESTAURANT.COM Certificates are NOT VALID with this Promotion.
Not Valid on Holidays and Special Events, Christmas’ Eve,
New Year’s Eve and Valentine’s Day.
Not Available during Alexandria Restaurant Week
Not Valid with any other offers, discounts, coupons or Promotions.
Menu changes monthly.


Snack Time - 15 Healthy Options
Snack attack – keep it healthy
Snacks, the little devil hiding in the background of your child’s eating habits. We all know that snacks are part of a healthy eating routine. From weaning to big kid meals, healthy snacks keep them going when they need it most. It is important to keep an eye on snacks, ensuring that they are small, healthy and given at the appropriate times. So, how do you ensure that they’re happy eating what you give them, ensuring that the options are tasty and healthy without ruining their appetite for the next meal?
As your children grow, they will need less snacks although it seems to be quite the opposite. A hungry teenager will soon eat you out of house and home so setting good eating habits early, including boundaries on what is and what is not allowed at snack time, can mean the difference between healthy and unhealthy eating habits which ultimately lead to an active or more sedentary lifestyle. This guide aims to provide some fun, healthy and tasty snack options to keep them interested and healthy at the same time.
It is far easier to have a say in what your toddler or pre-schooler eats as you are quite often the one preparing all of their meals, or they’re prepared and served by childcare staff who are delivering healthy eating programmes through nursery, at childminders settings and later at school through the hot meals offered each day. As your children get older, they start to demand more choice and they want to be in control of what they eat, how much and when. This is fine as long as they have a clear understanding of the options available, what is good for their health and what should be avoided.
It is important that school age children have appropriate meals and snacks to ensure that they are able to concentrate throughout the day. Foods high in sugars and refined carbohydrates are a ticking time bomb in terms of energy levels and the ability to concentrate. Talk to your children, discuss the importance of eating healthy, energy sustaining meals throughout the day, treats are fine as long as they are limited to a few a week rather than a staple part of the days intake.
Depending on your child's age and after-school schedule, you may not always be able to have a say in what your child eats, particularly in the late afternoon when they’re tired and more likely to opt for sugary, carb dense treats that will give them a quick energy boost but leave them feeling tired and not hungry shortly afterwards meaning dinner time can be a challenge.
Time to eat
Timing is everything, particularly when it comes to planning snacks and meal times for your child. Consider things from their point of view as often, our adult habits are not always what is best for the needs of your child. Plan a weekly eating routine, consider breakfast, lunch and dinner, with a snack in-between each depending on age. Younger children may need the mid-morning snack, but older school aged children may not.
Consider what to give your child if they have an early start in the morning and the school lunch time is still a way off. It may be worth packing a healthy snack bar into their bag or a piece of fruit that can be eaten quickly between classes, ensuring that they have the nutrition they need to keep going. After school, most children are ravenous so it can be worth carefully planning out some satisfying snack options that won’t wreck their dinner appetites.
You may want to consider timings when looking at lunch and dinner. What time did your child have lunch, did they have a snack after school and will they be hungry early or happy to wait until a later time. This will vary from one family to the next but try to find a happy medium, something that works for everyone.
Talk to your children about the types of snacks they like. Discuss the healthy options they enjoy, making a list so that you have something to work with and to add to over time. You can discuss treats and how or when it will be appropriate to have those. This may be done on a rewards system or as a standard treat on the weekend or after dinner. Snacks should include, where possible, fruit and vegetable options, nuts are a great alternative too.
If your children are old enough and you’re happy taking them along to do the grocery shopping, consider giving them a ‘task’ before you go. They could make a list of all of the healthy snacks that they would like to eat and together, you can go around the shop and decide whether or not those options are suitable, if not, why not and what alternatives could you replace them with? Children will enjoy this type of interactive experience and they won’t even realise that they’re learning and building good food habits early on. Explain the value of calories, the salt and sugar or carbohydrates contained in each product. Learning to read food labels early on will help to create lifelong habits. Set limits and if your child sees that their chosen snack is too high in calories, fat or sugar for example, they will learn that it is not a good snack and will look for an alternative.
15 snacks to inspire and satisfy
1. Frozen yogurt buttons – these are a big hit with kids of all ages. Cheap and easy to make. You can use plain, own brand yogurt or yogurt with fruit bits, you decide what your children would prefer. You can also add your own bits of small chopped fruit as a topper once you’ve portioned out the buttons. You will need a teaspoon and a pot of yogurt. Place small to medium size drops of yogurt onto a tray lined with wax paper. Top with fruit or leave plain. Pop into the freezer until frozen and then decant into portion pots or little bags, place back into the freezer, then grab and eat as required.
2. Courgette pizza bites – Super easy and a great little healthy snack. Cut your courgette into ¼ inch thick slices. Toss in a light drizzle of olive oil, salt and pepper. Pop onto a foil lined tray, under the grill for one to two minutes, flip and do the other side for one to two minutes. Add a light sprinkling of cheese and a small drop of Bolognese or tomato based sauce, a slice of salami or leave plain and pop back under the grill until the cheese has melted. Serve hot
3. Banana nut bites – Cut rings of banana, about ¼ inch thick. Spread peanut butter on one, top with another ring and serve. These are so simple and the kids love the idea of peanut butter and banana sandwich bites!
4. Courgette and parmesan crisps – Cut wafer thin slices of courgette, in a bowl toss them in a splash of vinegar, a dusting of garlic powder, salt and a hand full of grated parmesan, just enough to coat the quantity you’ve sliced. Place on dehydration racks in the oven and put on a very low heat and cook until lightly brown and crispy. This may take a couple of hours but can be stored in an air tight container and given out in portion controlled servings.
5. Jelly shots – Make up a batch of jelly as directed on the pack. Get a collection of ice cube trays or plastic shot glasses (these can be picked up for next to nothing online) and make bite size jelly shots. These can also be made into a variety of different treats by adding pieces of fruit before freezing.
6. Popcorn sweet and salty – no trickery here. Good old homemade popcorn can be made and stored in air tight containers for days ahead. Make a variety of flavours by experimenting with salts, herbs, spices and sugar. Remember to keep salt and sugar to a minimum but overall, popcorn is a low calorie snack that the kids will enjoy.
7. Fruit kebabs – these are great fun for the kids to make and eat! Pepare a few bowls of sliced fruit such as strawberries, kiwi, banana, grapes and so on, give each child a skewer stick (supervision required if young) and let them build their own fruit kebabs.
8. Coconut fruit pops – these are delicious particularly in the warmer months. Add small diced pieces of fruit to a popsicle mould, pour coconut water over to fill the shape and freeze as you would normally to make popsicles. Tropical treat that’s packed with colour and flavour.
9. Root vegetable crisps – use a peeler to remove the skin from carrots, parsnips and other root type vegetables. Once you have your batch of wafer thin slices, toss in a bowl with a few sprays of fry light cooking spray, season with salt and pepper and bake at a very low heat until crispy and golden. Keep in an air tight container and serve alone or with reduced fat houmous.
10. Apple jacks – create your own flapjack style apple treats. Slice an apple into ½ inch thick slices, remove the core. Sprinkle with toasted oats, raisins and desiccated coconut. Light dusting of cinnamon and pop under the grill for two minutes or until the coconut starts to turn a light golden brown. Eat right away. This is ideal for a snack or a breakfast on the go.
11. Chicken salad stuffed peppers – slice a yellow pepper in half, removing the seed pod completely. Make a low fat chicken salad by combining cubed lean chicken breast, two tablespoons of half fat crème fraiche, salt, pepper, chopped chives and celery (optional) and serve cold. This is a great filler between meals if there is a long wait between main meals. Low in carbs and fat, its protein rich and not too rich.
12. Smoothie time – take some time to pre-portion some fruit that freezes well such as a selection of berries. Keep a couple of bananas to hand and blitz these with a small tub of yogurt. Serve immediately. Great source of fibre, dairy and potassium. Will take the edge off hunger without leaving them too full for their next main meal. Great for taking on the go if you’re making a pit stop at home before going off to after school sports or activities.
13. Egg-xactly – hard boiled eggs are quick and easy to make, they keep for a few days and are a great little filler, high in protein and low in fat. Make up a few hard boiled eggs, once cooled, slice in half to create two individual snacks. Scoop the hard yolk out of the centre, mix with some light mayonnaise or half fat crème fraiche, season and scoop back into the hollow whites. Seal in an air tight container and refrigerate for a couple of days, allowing your children to have one or two halves as a snack between meals.
14. Sugar cone salad – a fab alternative to a plain fruit salad with the added advantage of an ice-cream style appeal. You are winning on both fronts here, as the waffle cone provides the children with the treat side of the snack, while the delicious chopped fruit pieces that you’ll fill it up with provide them with the healthy fibres and energy they need to make it through the rest of the day.
15. BLT bites – these are just as suitable for kid snacks as they are for adult nibbles. Slice the top off a few cherry tomatoes, insert a sprig (stem section) of lettuce and a thin slice of bacon. These look fab, taste amazing and are full of all the goodness that tomatoes provide, in one healthy bite sized snack.
The suggestions above provide just a small range of ideas. The more you experiment, the wider the range of foods your children will start to enjoy and they will soon see that healthy does not mean boring!
If your child goes to an after-school club or is cared for by someone else, find out what snacks are served and if they are not healthy, discuss this with the provider and ask for change where necessary. Talk to your child about making health choices and why it is important to do that job for you when you’re not around.
It can be a good idea to set aside some time each week to plan snacks, even prepare some snack packs that are portioned out into little tubs or sandwich bags so that you have some healthy options to grab on the go. Make your own trail mix, cracker packs with ham and cheese in sealed containers, fruit salads and little vegie sticks with low fat dips that are ready-made and easy to access. A little planning can go a long way to ensuring your children are nourished, happy and enjoying the benefits of a healthy lifestyle.
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Soup to Go
Thursdays @ 11:30 AM - 12:15 PM
Guemes Island Community Church offers "Soup-to-Go" every Thursday (October-April) from 11:30 am to 12:15 pm. We provide a convenient and delicious option for lunch on the go. Each week, the church and volunteers prepare a different hearty soup, accompanied by bread and a delectable dessert. For a suggested donation of $5, community members can enjoy a nourishing meal while supporting the church's endeavors.
Soup to Go Returns beginning Thursday, October 19. The Gathering Cooks will be serving "Soup To Go" with drive-through pick up. You can find the soup menus online at https://myguemes.org


Established nearly a decade ago by Jacqui and Nickos Itopoulos, later joined by Craig Storkey, the Quintessential Food & Beverage Group has been a proudly family-run institution, steeped in over a 100 years of collective hospitality experience.
Starting with the first Olive & Oil in Umhlanga in 2005, followed by exoanding the family to atasca in 2012, the Quintessential Food & Beverage Group has grown, in sales and in restaurants, into a proudly-KZN family of nine establishments, including four atasca restaurants, four Olive & Oil restaurants and the signature bistro-style O&O Café.
The families are passionately involved in the daily operations of the restaurants and continually strive to ensure that this love for friendship and family, for people, remains the driving force behind the Quintessential Food & Beverage Group experience.
The intrinsically Mediterranean-inspired menus, carefully developed by Jacqui, have their formative inspiration drawn from a quaint village on an island in the Aegean sea, where the Itopolous family has its roots. The use of fresh, seasonally-available ingredients and the cultural philosophy of social dining, remain the key factors behind Jacqui’s carefully considered and personally crafted dishes. The authentic recipes and original sauces, both inhereted by the atasca legacy, and crafted at Olive & Oil, form robust, hearty dishes that imbue Guests with a sense of nostalgia and comfort.
The pivotal philosophy behind each Quintessential Food & Beverage Group restaurant is that of serving comfortable food made exceptionally well by nice people. The ethos that underpins it is that of food, fun and family. Whilst the market is faced with fast food or fast-casual affairs for families, the niche cornered by the Quintessential Food & Beverage Group is that of a full table service family restaurant, where food can be enjoyed at leisure and the whole family is welcome.Join the Family
Focused on providing an excellent experience for our family, both in our restaurants and beyond.
The heart of the Quintessential Food & Beverage Group, based in Westville, offers a one-stop distribution centre and central kitchen. Meat is house-aged and food and ingredients are prepared fresh and delivered daily. This convenient and efficient setup allows the Quintessential Food & Beverage Group to provide great service, the capacity to serve great value food at an optimal food cost, and, in turn satisfies appetites while generating high-volume sales.
To ensure success, the Quintessential Food & Beverage Group is committed to offering comprehensive support, training and development to potential franchisees and their teams. Understanding the family-focused business from the ground-up is key, and inspiring managers and team members to embrace the philosophy is an intrinsic part of the process.
The Quintessential Food & Beverage Group is driven by integrity, teamwork, passion and an unwavering commitment to making sure every guest has an exceptional dining experience.


Barkley Seed remains committed to providing customers with the finest quality grains while specializing in Identity Preserved Markets. This commitment has made us leaders in the grain and seed industry for over fifty years.
Barkley Seed has multiple facilities in Arizona (Yuma, Roll, Wellton) and three facilities in California (Brawley, Five Points, Visalia). Optimum conditions in both Arizona and California such as the abundance of water flowing from the Colorado River, year-round sunshine, and fertile soil allow us to grow premium quality grain and seed for our customers. We specialize in producing top-tier quality durum wheat, red wheat, forage wheat, triticale, barley seed, forage oats, alfalfa seed, bermuda grass seed and sudan grass seed.
Our partners, comprised of select growers throughout the Western United States, increase our production volume while retaining our rigorous standards of quality. Consistency, especially of our premium seed lines, is our overriding standard and remains paramount in importance. The Barkley guarantee is that the grain & seed we produce and sell will be the most consistent, premium, and top-tier quality product available worldwide.


Chestnut Flour crêpes
2 eggs, at room temperature
1 cup (100 g) chestnut flour
1 cup (250 ml) Kefir, at room temperature
(you can substitute with milk if you have no kefir)
2 tablespoons or 30g butter for the pan
Combine all the ingredients in a blender and mix until a thin batter forms. If you have time, chill the batter for at least 1 hour before using. Also, it can be stored in the fridge for up to 24 hours.
Heat a nonstick pan over medium heat. Add some butter. Swirl the melting butter around until the base and the sides of the pan are covered with butter.
Before adding the batter to the pan, stir it once more. Add about 2-4 tablespoons of batter to the pan while swirling it. Ensure a layer of the batter covers the base of the pan. I like my crêpes a bit thicker (4 tablespoons) than normal but you may want thin crêpes so add less batter (2 tablespoons).
Let the crêpe cook for about 30 seconds or until it gets lightly golden. Using a spatula or an egg turner, quickly flip the crêpe over and finish cooking.
Transfer it to a plate and repeat with the rest of the batter.
Add whatever you fancy to your crepe, I usually go for a teaspoon of honey, blueberries and some more kefir - yum!


They say the way to a man's heart is through his stomach... well, with dogs it's pretty much the same deal.
That's why when we heard the Hilltop Diner in Salisbury were encouraging people to bring their hounds along for a meal this Valentine's day, (go here for more info) we couldn't resist getting involved!
We've donated a copy of our book Dinner with Rover to the good folk at the Hilltop Diner to auction off at their Valentines feast, with all proceeds raised going to Dogs Trust!
The lucky winner will not only be helping Hilltop Diner to raise pounds for hounds in need by giving their cash through the auction, but they'll also be helping their own pooch to a whole host of tasty and nutritious recipes that will ensure lots of waggy tails in the future!
If you'd like to let your dog know how much you love them, you can get your own copy of Dinner with Rover through our website right now!


Munson Farms has been producing the freshest vegetables in Boulder since 1976
Most of our produce is picked the same day it is sold...especially our famous SWEET CORN...Yum Yum!
Over 100 Acres Farm
We grow over 100 acres of vegetables and specialize in Sweet Corn, Tomatoes, Peaches and Pumpkins...YUMMY!
The stand will reopen in July!
Munson Farms will reopen in July!
Address: 75th & Valmont
Boulder, Co 80301
Call 415- 298-1500 with any questions


Bed and breakfast
We welcome guests from 4-7pm on the day of arrival.
Guests arriving between 4 and 5pm can experience our much loved "Overcliff Scoffin" served warm with cream and jam alongside a pot of tea or coffee.
Any arrival later than 7pm needs to be prearranged at the time of booking by phoning 01263 720016.
We have 8 beautifully appointed rooms, all en -suite, catering for most needs;
In the main house;
- 3 doubles
- 1 twin
- 3 singles (1 having a raised double bed)
The Garden Room is a self- contained studio for 2, attached to the house but with its own entrance, conservatory and garden.
All rooms have tea/coffee making facilities, TV, radio/clock alarms and a hair dryer.
Parking is provided in a private, off-road car-park to the side of the house.
A comfortable lounge with a TV and DVD is available for all guests to use.
Our award winning breakfast is served in our dining room between 8-9:30 am
To begin, there is a cold buffet to choose from, including home-made fruit salads, yoghurt, cereals and our home baked continental crispbreads, followed by a choice of cooked breakfasts with tea/coffee and toast.
Fresh local and seasonal produce is used as much as possible.
Special dietary requirements are well catered for, we simply ask to advise us when booking.
For prices and special offers click here.


Spring French Garden Menu: Family Style
J...... & C.......’s Wedding Menu
May 27th, 2018 | 70 guests
o Classic Shrimp Cocktail: Texas Gulf shrimp, heirloom tomato cocktail sauce, micro avocado pico (passed by waitstaff)
o Farmer’s Market Crudite: farm fresh assortment of the best veggies the Spring Markets have to offer
o Tri-tip Skewer: texas grassfed beef seared over an open fire, accented by a smooth Green Goddess sauce
Dinner Menu (family style service)
o Strawberry Garden Salad: Fresh Baby Spinach, Spring Berries, feta cheese, spiced candied pecans with a Citrus Berry Vinaigrette.
o Roasted New Potatoes: tiny red potatoes baked golden brown and tossed in rosemary garlic butter
o Spring Baby Carrots: an assortment of Spring baby carrots with fresh butter and Dill
o Pork Tenderloin: Stuffed with fire roasted apples and Grilled over an open flame, Lemon Burre Blanc
o Pan Seared Chicken: Stuffed with French goat cheese & crushed Pistachios, Pinot Noir Cherry Sauce
Chef Notes::: We can provide vegetarian, vegan, gluten-free menu options at no additional cost. Just let us know how many, if any, of your guests have dietary requirements.


Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.
If you are new to gluten-free baking and have questions on specific recipes or ingredients, please leave questions as comments on the individual recipes for the quickest response time.
These Light and Fluffy Gluten Free Pancakes give traditional pancakes serious competition. Gluten Free Buttermilk Biscuits are as fluffy, soft, and buttery as traditional biscuits. And these Gluten Free Flour Tortillas are better than any gluten-free tortillas that you can purchase at the store.
The reviews on The BEST Gluten Free White Cake are spectacular and I have to agree that it’s the best white cake I’ve ever tasted, gluten-free or not. The same goes for this Chocolate Cake with Salted Caramel Frosting. You’re going to love them both.
Are you tired of the gluten-free breads available at the grocery store? Do you miss really good bread? Give this Honey and Oat Gluten Free Bread a try and see if you agree that it’s the best gluten-free bread you’ve ever tasted.


When it comes to food, nothing beats the flavors and aromas of street food. It’s a quick, cheap, and delicious way to experience the local culture while traveling. If you’re a foodie, you probably know that some countries are famous for their street food scene. In this article, we’ll explore some of the best countries in the world for street food.
Thailand is a paradise for food lovers, and the street food scene is no exception. The country’s vibrant street food culture is diverse, flavorful, and affordable. From the famous Pad Thai to the spicy Som Tam (papaya salad), Thai street food offers a unique combination of sweet, sour, salty, and spicy flavors.
Some of the must-try street food in Thailand include:
- Khao Soi – A coconut curry soup with egg noodles and crispy egg noodles on top
- Mango Sticky Rice – A dessert made with glutinous rice, fresh mango, and coconut milk
- Tom Yum Goong – A spicy and sour soup with shrimp, lemongrass, and chili
You can find street food in Thailand in every corner, from bustling markets to quiet alleys. And the best part? You can have a filling and delicious meal for less than $2.
Mexican street food is famous for its bold and complex flavors, thanks to its rich culinary history that combines indigenous, European, and African influences. The country’s street food scene is colorful, vibrant, and a feast for the senses.
Some of the must-try street food in Mexico include:
- Tacos al Pastor – Marinated pork cooked on a spit and served on a tortilla with onions, cilantro, and pineapple
- Elote – Grilled corn on the cob with mayo, cheese, and chili powder
- Churros – Fried dough pastry sprinkled with cinnamon sugar
Whether you’re exploring the bustling streets of Mexico City or the colorful markets of Oaxaca, you’ll find street food vendors selling delicious and authentic Mexican cuisine. And the best part? You can have a filling and satisfying meal for less than $5.
India is a land of spices, and its street food reflects the country’s diverse culinary traditions. From the fragrant curries of the North to the spicy chaats of the South, Indian street food offers a sensory explosion of flavors, aromas, and textures.
Some of the must-try street food in India include:
- Chole Bhature – A spicy chickpea curry served with fried bread
- Pani Puri – A small, crispy shell filled with spiced potatoes, chickpeas, and tamarind water
- Vada Pav – A spicy potato fritter sandwiched between a bun
You can find street food in India in every city and town, from the busy streets of Mumbai to the narrow alleys of Old Delhi. And the best part? You can have a filling and delicious meal for less than $2.
Vietnamese street food is a blend of French, Chinese, and Vietnamese cuisines, creating a unique culinary experience. The country’s street food scene is diverse, fresh, and flavorful, with an emphasis on herbs, spices, and fresh ingredients.
Some of the must-try street food in Vietnam include:
- Banh Mi – A baguette sandwich filled with pork, pate, pickled vegetables, and fresh herbs
- Pho – A fragrant noodle soup with beef or chicken, herbs, and spices
- Goi Cuon – Fresh spring rolls filled with pork, shrimp, vermicelli noodles, and herbs
You can find street food in Vietnam in every city and town, from the bustling streets of Ho Chi Minh City to the tranquil alleys of Hanoi. And the best part? You can have a filling and delicious meal for less than $2.
Vietnamese street food is a must-try for any foodie, and the country’s street food scene is just as colorful and diverse as its culture. From savory banh mi to fragrant pho, you’re sure to find something to love. So, if you’re planning a trip to Vietnam, make sure to explore the country’s street food scene and experience the deliciousness of its cuisine.
Street food is a delicious and affordable way to experience the local culture while traveling. The countries mentioned in this article, Thailand, Mexico, India, and Vietnam, are some of the best places in the world for street food. Each country offers a unique and diverse street food scene, with flavors and aromas that will tantalize your taste buds. So, if you’re planning your next food adventure, make sure to add these countries to your list and enjoy the deliciousness of their street food.


Proliferation of genetically modified and chemically produced crops feared by health and environmental conscious Dabawenyos will have no place in Brgy. Sibulan once it is declared as Davao city’s first organic agriculture zone.
Davao City Agriculturist Office supported by Association of Davao Organic Advocates await for the Executive Order to be issued by the City Mayor that will prohibit all synthetic and chemical-based farm inputs. The resolution and recommended provisions were endorsed to the City Legal Office last month.
Davao city’s Organic Agriculture ordinance mandates that organic agriculture cannot co-exist with genetically-modified crops, chemically produced crops and related organisms, both living and non-living.
Further, environment advocates are pushing for the Executive Order to require the establishment of a minimum 40-meter buffer zone between organic agricultural zone and adjacent or nearby non-organic agricultural areas. The buffer zone is seen to preserve the integrity of the area and prevent contamination from non-organic practices in nearby areas.
The Sangguniang Barangay of Sibulan has reiterated the call to fast track the approval of the resolution they passed way back in 2014.
Sibulan is home to third-party certified organic farms managed by the Foundation of Agrarian Reform Cooperatives in Mindanao (FARMCOOP) with 110.61 hectares of organic banana and 106.65 hectares of organic cacao and coffee exported to Japan.
The organic agriculture practice enacted as RA 10068 or Organic Agriculture Act of 2010 is promoted in the country for its manifold advantages including consumers’ health, savings from imported farm inputs, long-term farm productivity with enriched soil fertility, and environmental benefits for reduced pollution and preservation of biodiversity.


Desert dining for fall
Contemporary cuisine raises the bar on innovative tastes
By Alison Elsner
Fresh and organic are where it’s at. Figure in an expanding number of vegan options, and diners have the perfect package for satisfying hunger and socializing with a renewed sense of discovery. New eateries in the Coachella Valley abound, each one raising the bar on quality, taste and innovative menu options. As a way to usher in the fall season, we’ve curated some of the top performers that offer something for everyone, including plant-based choices, carnivore favorites and a contemporary view of cuisine, responding to patrons’ evolving standards and quest for creative tastes.
Here you are invited to sup in style with your pup at your feet. No pup, no problem, as your mai tai moment is waiting for you either way. Whether settling in at the posh dining room with a view of the San Jacinto mountains, on the open air atrium or in the cabana bar and patio, the latter two which are dog friendly, suggested cocktail openers include brown dog with Jamaican rum, Hemingway daiquiri, Negroni and Aunt Donna’s dirty poodle with Akahi white oak whiskey and yuzu-Meyer lemon shrub.
Dinner offerings feature miso Chilean seabass fish and chips, Mongolian ribeye steak, garlic noodles, and plenty of share plates such as charcuterie board and blistered shishito. There are ample vegan and vegetarian options including sesame miso tofu, veganwürst dog, parmesan truffle fries, coral roasted peaches and grilled broccoli steak.
Happy hour, late night, crudo, dessert and dog menus will leave both humans and canines with full tummies. Belly rubs optional.
2080 N. Palm Canyon Drive, Palm Springs, 760.656.0067, boozehoundsps.com.
A favorite breakfast house that continues to open locations across Southern California is now serving hungry patrons in Palm Desert. Open from 7 a.m. to 3 p.m. each day, this casual café offers new takes on American classics. It’s the brainchild of Johan Engman who was born in Sweden and moved to San Diego as a teen in 1997.
Taste treats include turkey meatloaf hash, breakfast bacon mac ‘n cheese, breakfast burger and steak and eggs. The special presents tres leches vegan pancakes, and other pancake offerings serve up oreo, cinnamon roll and pineapple upside down. There’s even a fluffy flight of three.
The vegan menu section features harvest omelet, vegan breakfast burrito and others that will make a convert out of you. French toast delights include Mr. Presley (yes, with peanut butter, bacon and bananas foster), strawberry and mascarpone and s’mores.
This is definitely a new and improved way to start the day.
44491 Town Center Way, Palm Desert,760.690.3550, breakfastrepublic.com.
Chef Tanya’s Kitchen
As Chef Tanya says, “Look good in your pants…eat plants!” The eatery is inspired by Tanya Holland’s love for good food, nature and the animal kingdom and dedicated to making food tasty, fun, healthy and easy. In addition to a breakfast, lunch and dinner destination, the space is also a take-out deli counter and grab-and-go market at both locations. Earlier this year, it was ranked as the most liked restaurant in Palm Springs according to Yelp reviews.
Tasty menu offerings include Thai tofu salad, Coachella forever (a festival in your mouth) salad, and a variety of tempeh power burgers such as caprese, gordo chili cheese, Guadalajara! and CTK original.
Sandwiches plate up pastrami mami, bahn mi & you, el cubano, chupacabra chick’n, modern hippie veggie, BLTA and sriracha cheesy panini. Delightful deli sides serve up quinoa lemon veggie and smoked chicken pasta, and desserts include lemon drizzle cake bites and organic fruit cobbler.
Vegan, vegetarian or carnivore, Tanya’s is a winner.
706 S. Eugene Road, Palm Springs, 760.832.9007
72695 Highway 111, Palm Desert, 760.636.0863
Upbeat music, dim lighting and a lively vibe set the tone at this adorable hot spot inside the Parker Palm Springs. Think Paris tabac or “les zinc” with a speakeasy undercurrent. The Jonathan Adler design complements the small bites menu. And the virtual shrine to good wine includes sophisticated and savvy selections, such as Domaine Boutet Saulnier Vouvray, Loire Valley, France 2020 and Petra Unger “Q” Gruner Veltliner, Kremstal, Austria 2019.
Bar seating and ledge-leaning is the rule of thumb in the Cave à Manger, where chic diners can order up small plated savory snacks. Examples include charred black pepper beef carpaccio truffle chimichurri, escargot cassolette with herb garlic butter, garlic and prawns, royal Osetra caviar and citrus donuts and duck, pork and fig terrine.
Vegans will be happy here too, with selections such as pastel de bacalao Portuguese style cod fish cakes and olives and honey roasted marcona almonds.
Each of the selections here is just right, best described as more than an amuse-bouche and less than a serving. Mangeons!
Parker Hotel, 4200 E. Palm Canyon Drive, Palm Springs, 760.770.5000, parkerpalmsprings.com/food-and-drink.
Heirloom Craft Kitchen
Chef Andie Hubka is known for this casual dining concept that features delicious scratch made soups, salads, small plates, sandwiches and signature dishes serving local and organic produce. The craft beer and wine program showcases small family producers and up-and-coming winemakers and breweries.
HCK is truly a foodies’ find, with yummies such as chicken and waffles, crispy fried pickles with vegan ranch dressing, chilaquiles, goat cheese bruschetta and midnight sandwich, a unique layering of applewood bacon, spinach, cheddar garlic herb aioli and fried egg on sourdough.
Crafted salads are where Chef Andie really shines, with offerings such as BBQ ranch chicken salad, heirloom tomato caprese and big taco salad. Sandwiches include La Quinta cheesesteak with short rib and queso blanco and Indian cubano with pulled pork and prosciutto. There are lots of vegan, vegetarian and gluten free options, such as vegan tater tots and the Impossible burrito, and the daily baked goods and pastries should not be skipped.
Plus, they serve brunch all day, every day…enough said!
49990 Jefferson Boulevard, Indio, 760.773.2233, heirloomcraftkitchen.com.
Just opened five months ago, this rustic Baja eatery inside the new Drift Palm Springs hotel serves up family-style feasts expertly paired with rare mezcals and craft cocktails in an indoor/outdoor dining and gathering space. The elevated cuisine creates an environment that is sleek, chic and elegant and showcases forms, flavors and colors reflective of the desert and the brand’s organic roots.
The restaurant is a partnership between local Chefs Ysaac Ramirez and Jorge Espindola and Cesar Pita of Roots and Roads, a San Jose del Cabo-based business.
This sun-soaked paradise features an extensive cocktail, wine and spirits menu with literally dozens of tequilas. The brunch menu in particular should start with a bloody Maria, Paloma spritz or bottomless mimosas. Favorite items include queso fundido, fish ceviche, Caesar salad and the Maleza burger with Oaxaca cheese and habanero mustard on a brioche bun. Dinner items include crab or mushroom tostadas, charred steak tacos and steak aguachile.
You can almost see El Arco from your seat beside the fire pit.
Drift Palm Springs, 284 S. Indian Canyon Drive, Palm Springs, 888.976.4487, drifthotels.co/palmsprings/eat-drink.


If you’re looking for cheap and easy, it’s hard to beat a French press for making coffee at home.
However, even though the mechanics of using a French press are simple enough — fill with coffee + water, plunge and pour— there are several variables: How much coffee? How much water? How long do you let it brew before pressing and pouring?
That’s where recipes come in handy. I use recipes as a guide, sticking closely to them the first couple times I use them, then adjusting more and more of the variables to my taste as I go along.
There’s no shortage of recipes out there, but I recently tried this one from Ashley Tomlinson, a Toronto-based photographer and coffee enthusiast who runs the site The Little Black Coffee Cup. I like it for its simplicity.
(She adapted it from a brew guide by Intelligentsia, and I tailored the version below to suit my single-serve Bodum French press. This coffee/water combo is about the maximum amount you can fit in this French press.)
Easy French Press Recipe
(inspired by The Little Black Coffee Cup)
320g water (almost 1 1/2 cups)
20g medium ground coffee (about 5 tablespoons)
- Pre-heat French press by rinsing with hot water
- Add coffee grounds
- Pour water just off boil to 100 grams
- Wait 1 minute
- Stir and add remaining water
- Put lid on and wait 4:30 minutes
- Press, pour and enjoy!


Denise Garth // September 18, 2023
(Image credit: Scott Graham/Unsplash.)
Do you have a favorite sauce? One of mine is a sweet chili sauce that I use on salmon, cucumber salad, and other recipes. Most everyone has a favorite sauce or a dip, with a few hundred varieties to choose from. You may like a particular marinara, tzatziki, or tahini. You may fancy a chutney, wasabi, soy, or sriracha. Whether you like béchamel, béarnaise, or barbecue, there’s undoubtedly some kind of sauce that you periodically just crave.
The strange thing about sauces, though, is that they are


If you’re in school it’s cheaper and healthier to pack a lunch! Pack the night before to have all the prep time you need!! Add as many pops of colour as you can 😛
I dislike the word “cheat meal”.
This is my life and I can eat healthy and still have that cookie. I’m not cheating. Why would I cheat on myself? That doesn’t make sense. Plus “cheating” is a neagtive word (at least for me) and there is no reason for negative emotions just because I ate a cookie. Jesus.
Have a healthy relationship with food. Moderation is the key and not feeling bad about a cookie.
Toast with peanut butter, apple slices and cinnamon


in Windermere Village
near Atlanta Fitness
3775 Windermere Parkway
Cumming, GA 30041
6955 McGinnis Ferry Road
Johns Creek, GA 30097
Stonebridge Shopping Center
(in Kohl's Plaza)
640 West Crossville Road
Roswell, GA 30075
|WELCOME TO ALESSIO'S RESTAURANT!
Welcome to Alessio's We are your only location in Cumming, Johns Creek and Roswell
for great NY style pizza and Italian food.
All of our food is prepared fresh and served with a smile.
Great pizza and great Italian food is just around the corner.
We look forward to seeing you soon!


With the new Sunland Farm Chips, Kelly’s offer a snack which is inspired by the original recipe of George Crum, the founder of the potato chips, from 1853. The chips are cut in slightly thicker slices, salted in a salt bath with 100% best salt from the Austrian Alps and are then fried with skin in best sunflower oil.
Kelly’s Sunland Farm Chips Salt&Butter offer the typically Austrian taste of potatoes with butter!
|Average nutritional data||100g||30g||%* (30 g)|
|Energy|| 2155 kJ |
| 647 kJ |
|Fat||32 g||10 g||14 %|
|Fat, of which saturated fatty acids||3.2 g||1.0 g||5 %|
|Carbohydrates||49 g||15 g||6 %|
|Carbohydrates, of which sugars||6.1 g||1.8 g||2 %|
|Fibres||4.2 g||1.3 g|
|Protein||5.6 g||1.7 g||3 %|
|Salt||1.9 g||0.57 g||9 %|
* reference intake of an average adult ( 8400 kJ/2000 kcal )


We love a good chicken salad that that mixes sweet, salty, and zesty in a perfect bite. What’s even better is that it doesn’t require a lot of time to prep and make!
Cranberry Pistachio Chicken Salad Ingredients
- 1/4 large avocado
- 1 6oz container whole fat plain Greek yogurt
- 2 cup cooked chicken, shredded
- 1/4 cup shelled unsalted pistachios, chopped
- 1/4 cup dried cranberries
- 3 stalks of celery, finely chopped
- 1 teaspoon poppy seeds (optional)
- 1 tablespoon fresh lemon juice
- salt and pepper
1. In a small bowl, mash the avocado and combine with Greek yogurt.
2. In a large bowl, mix chicken, pistachios, cranberries, and parsley.
3. Add yogurt mixture and stir to coat.
4. Add poppy seeds and fresh lemon juice. Add salt and pepper to taste.
5. Spoon onto bread, top with baby greens. Enjoy!
Don’t forget to join us on Tuesday evenings for our virtual cooking classes!


I found this recipe, Parmesan Butternut Squash Gratin. Click on the link to get the full recipe. I am hoping to make this for Christmas Dinner. I sent the recipe to my Mom and she thinks I should make it too! Yum! Only 8 ingredients. We are having a Prime Rib Roast, Mash Potatoes, Gravy, Rolls, and I'm working on which side to go with it. My Mother requested Pistachio Salad so I will make that too.


This post is essentially about us raving about a restaurant that we heard about while watching a Youtube daily vlog. We’ve managed to get lots of great information from these vloggers so if you are planning a trip to Orlando we recommend you check out their Youtube channel. They can be found here TheTimTracker. We’ve managed to get lots of great helpful hints and tricks from them and we hope that you can as well.
After watching their vlog we wrote down some of the names of places they had visited. One of them was 4 Rivers Smokehouse. After spending most of our day in the park we were looking to get some food other than theme park food. I mentioned to the husband that I had wanted to try out this place and we decided to give it a shot. We headed out in our rental car and was really surprised by how long it took us to get there. It’s not located in the tourist areas and ended up taking us an hour to get to from The Cabana Bay Resort. As it turns out it was an hour well spent.
When you first enter the restaurant you enter into a line where you wait to put in your order. It’s not your typical sit down and wait staff comes and serves you type of restaurant. As you order your food the staff gets it ready right in front of you. It almost reminds me of a deli shop. At the end of the line you pay for your meal and move into their dining room. It’s a seat yourself type of area with big long tables and benches and a few booths. All the tables have a nice array of barbecue sauces set out for you to try on your food.
The menu was awesome. There is really no other way for me to describe it. Anything from brisket to smoked turkey is available. Then you choose your sides which range from cole slaw, macaroni and cheese, baked beans and so much more. Just standing in line will make you start drooling.
I chose to get the smoked turkey while Dave opted for the brisket. They were both so delicious. The way the food is served is fun too! They basically use a tray and put down a piece of brown paper and then load up all your meat on top of it. No plates necessary. The sides come in a separate container and the forks and knives are available in the dining room. The food was absolutely fantastic but the best part was yet to come!
They also have a bakery located in the dining room. There were so many sweet treats that I don’t even know where to begin. They have a wide array of cupcake selections. The slices of cake are so enticing but the options don’t even end there. They also offer ice cream and if your feeling like you need to fix a sweet tooth craving they even offer a shake with a cupcake. That’s right a cupcake shake! All you have to do is pick out your flavor of ice cream and your cupcake and they will mix the two right up together. Sounds fabulous, doesn’t it?
Overall we were more than impressed with 4 Rivers Smokehouse. The food selections were great and the food was just as good. The prices were extremely reasonable for the quality and quantity that you receive. The only downside was the amount of time it took us to get there but considering how good everything was we’d probably drive 6 hours to get there. We are hoping that maybe one day they will open another one closer to the theme parks. For us 4 Rivers Smokehouse is truly an Orlando hidden gem.


Baked beans are a fantastic breakfast choice, however, many of the commercial baked beans are loaded with sugar and salt! These healthy baked beans with roasted capsicum can be made in bulk and frozen to make them just as convenient … Continue reading Healthy Baked Beans with Roast Capsicum
Make these peanut butter breaky bars ahead of time for an easy breakfast on the run! Peanut butter and oats are two of my favourite pantry staples, they’re cheap, last for ages and are available almost everywhere. Plus they are … Continue reading Easy peanut butter breaky bars
I have to admit, char kway teow is one of my favourite local meals. However, as it contains about 40g fat (about eight tsp oil!) and 76g carbs (that’s the same as about five slices bread!), it’s safe to say that it’s … Continue reading Veggie Kway Teow
Peanut butter is a household staple in many parts of the world and the peanut butter industry is worth a whopping 3 billion dollars globally! But should peanut butter be a regular part of a healthy diet? A recent survey … Continue reading Gado Gado: An Easy Weeknight Dinner
I’ll admit it, I’m pretty lazy with breakfast during the week, a slice of wholemeal toast and a banana (and of course, my beloved coffee) is the most I can manage. But on the weekends, after a big sleep-in, I … Continue reading Super Easy 3 Ingredient Banana Pancakes
You’ve been told a million times to keep your blood glucose levels under control, but why? What are the possible complications of diabetes anyway? Unfortunately, poorly managed diabetes can affect almost every part of the body. Hearing about these complications … Continue reading Complications of diabetes: Long term
This rich roasted capsicum baked eggs recipe is perfect for brunch or those nights you’re really craving breakfast-for-dinner (br-inner!) With three serves of veggies, protein, healthy fats and wholemeal carbohydrate, this baked eggs meal is as well balanced and healthy, … Continue reading Roasted Capsicum Baked Eggs
Confused about coffee and diabetes? Not sure if your morning coffee is giving you diabetes or preventing it? I’m not surprised. Historically coffee has been deplored as an unhealthy vice. But recently there’ve been some big claims the other side … Continue reading Wait, What’s the Deal with Coffee and Diabetes?


Lavazza coffee in all our restaurants
The delicious Italian quality coffee is both organic and UTZ certified.
Sometimes it’s just really relaxing to finish off the evening with a small (or large) dessert and a good cup of coffee. And because we come from Southern Jutland, we really value a very good cup of coffee.
That’s why we have now started a collaboration with the Italian family business LAVAZZA, which quite simply makes the world’s finest coffee – at least we think so.
And it’s both UTZ certified and organic.
LAVAZZA coffee selection:
- Caffé Latte
- Double Espresso
- Latte Macchiato
- Espresso Choco
- Irish Coffee


Everyone loves a good kitchen that makes it easy to get your cooking done. Nothing beats having great kitchen appliances that make cooking easier, faster, and cheaper.
It is a widely accepted fact that home-cooked meals taste better and has more quality than store-bought foods. However, to get that taste and quality you desire, you must get your kitchen in order.
In this post, we have made a list of 17 kitchen appliances that will make the job of cooking comfortable and allow you to get those home-cooked meals. We hope that these tools get you pumped up and looking forward to cooking breakfast, lunch, or dinner.
Juicers are must-have kitchen appliances. It is wise to get one in your kitchen if you do not have it already. They not only squeezed lemon, orange, and lime; they also juice vegetables.
They save you energy and extract as much juice as possible, unlike when you do that manually or with the old juicers. You even don’t have to worry about seeds or waste pulps because they work well in the compost bin.
Also, freshly squeezed juices are superior in taste, quality, and nutritional value to store-bought juices. Hence your need for a juicer. Serving your visitors with fresh juice also assures you the refreshment they need.
Juicers are obtainable for as low as $12. A masticating juicer is better than a centrifugal type as it is more efficient and you get more juice out of the juicing process
2. Rice Cooker
Next on our list of kitchen appliances that save time and money is a rice cooker. A rice cooker is a more efficient way to cook all kinds of rice. It ensures that your rice does not over boil, get burned, or dried without enough liquid.
It also does not take up space on your burner so that you can cook another meal simultaneously. Rice cookers come with well-marked measurements to ensure that you get the ratio of your ingredients right.
Rice cookers can make oats for breakfast or dinner. Whether you like it soupy, firm or in-between, rice cookers work. They also come with inner removable and an outer chamber for easy use and cleaning.
Rice cookers allow you to prepare breakfast while doing other things without any risk. Just put ingredients in, and you can step out of the kitchen while your meal gets ready in 20 minutes or less.
3. Rubber Spatulas
Rubber spatulas are a necessary kitchen appliance with the added advantage of saving your time and money. Essentially, rubber spatulas are great for spreading seasonings on bread or toasted sandwich.
They ensure that the last of your mayonnaise does not go to waste and helps you to pour your batter without losing it.
These lovely spatulas spread cleaner and better in one swoop than butter knives. They also help you to save time when you are making sandwiches for a large number of people.
Colanders come in metal or plastic forms. They are faster and efficient for draining foods, whether pasta, rice, or vegetables. Keeping the lid of the pot on without using a colander while draining does not guarantee that food will not pour out as much as colander does.
It is also ineffective in that you can get burnt in the process with the steam that is escaping. Wounds are avoidable with the use of colander in the kitchen.
It also not cost more than necessary, and you can get for a little price a colander of excellent quality.
5. Airtight Storage Containers
Storage containers allow you to store your food, baking ingredients, and organize spice packs and meal mixtures without wasting much money or time. They also help you to find what you need in your pantry at a glance without much stress.
Storage containers help to keep ingredients fresh and to keep foods from spillage. It also helps to avoid a kitchen disaster as a result of spilling an open box of foods or bags of flour.
They save time by preventing vacuuming and sweeping, which can happen as a result of accidental spillage in the kitchen.
You must go for quality containers as they can keep oxygen out and allow your food to stay fresh for longer. Go for containers made from sturdy and thick plastic, which can last for years or as long as you want it to with no issues or performance loss.
A good grater, preferably a stainless steel one, is one of the best kitchen appliances that save time. It is not only a time saver when you are grating cheese, but it also comes in handy when you are grating vegetables of all kinds.
It is not stressful, and you will see that some items are better and faster when grated than when they are chopped with a knife.
This handy gadget allows you to do a lot of things ranging from blended cocktails and smoothies to making juice and frozen fruit sorbet.
While buying blenders, you don’t need to be extravagant as you can get blenders for $20 to $30 that will do the work you want it to.
Once you have learned to take full use of your blender, you will realize what a gem it is to have in your kitchen. Not only will it save time and money, but you will also be able to create a variety of menu while having fun.
8. Food Processor
Food processors are an absolute must-have of kitchen appliances. The best types are food processors that have switchable disks or blades. This gadget is probably any cook’s best friend, and you get to shred block cheese and slice stick pepperoni with it.
Using a food processor to do this is way better than going for store-bought pre-shredded cheese or pre-sliced pepperoni. It can also be used to chop any vegetable in little time or make peanut butter and whipped cream.
Food processors are great for making dips and mixing tuna fish. You can make delicious guacamole in a few minutes.
They are also easy to clean, and their results are better than store-bought processed foods. By the time you start using it, you will discover new ways to enjoy it.
9. Freezers and Fridge
Combined or as a standalone, fridge and freezers are essential to keep food ready for cooking and fresh. You must choose a size that that fits your need.
If you store lots of fruits and vegetables, you must get a big sized fridge or freezer. Keeping your freezer full of fruits and made ahead meals make it easier to prepare meals or heat ready meals.
However, when you are making your choice of a fridge or freezer, remember to check the efficiency rating because these kitchen appliances run continuously and take-up units of electricity, especially if you don’t use them as instructed.
10. Hand Mixers
Hand mixers are an essential part of kitchen equipment that saves time and money, especially if you are a baking enthusiast. You save more time without the manual hand whisking.
They are ideal for whisking egg whites, kneading dough, and beating the batter for the cake.
More interestingly, they are easy to clean and store than stand mixers. When you are getting a hand mixer, make sure that you get one that is comfortable to grip and comes with all the accessories you will need for comfortable and cheap cooking.
In any kitchen, it is essential to have a kettle. An average household will use their kettle at least once in a day. Kettles are mainly used to make a cup of coffee or tea.
It can also be used to steam vegetables, and it saves you time. Consider using an Eco kettle to boil the water you need while saving money and time in the process.
12. Slow Cooker
Another vital equipment in every kitchen is a slow cooker, also called a crockpot. Apart from it being an energy saver, it is a great way to use leftovers as you can just add some broth to them in the slow cooker to make soup.
Crockpots are also the easiest way to cook chicken meat for casseroles or pot pies that require cooked chicken. They also make it easy to create your chicken broth. Crockpots can prepare food for long as long as you want it to.
It can also prepare chicken utterly such that the meat will fall off the bones, and the skin will remove easily. They are used for cooking foods ranging from beans to multiple meals like soup. Slow cookers can fit into your family schedule perfectly.
In situations where family members eat at different times, a crockpot guarantees that they can eat a hot meal without having to cook over again.
For most household, the microwave is essential as it is regularly used. A basic microwave will do if all you need is a gadget to heat your food or defrost meals.
However, if you want your microwave to do more than that, you should go for something more sophisticated.
Sophisticated microwaves can be used to roast and bake instead of an oven. While shopping for a microwave, look out for energy and eco-friendly microwave.
14. Carbon Steel Wok
Carbon steel woks are an asset in the kitchen. You get to save time and money while cooking healthy meals. Also, you only need to clean one pot after cooking.
A wok can help you get your fresh veggie-based dinner done on time and in fewer minutes. You can get a wok for as low as $20, and the flat-bottomed version is best for every kind of stove.
For most of us, dishwashers are a lifesaver. They are designed to take the frustration out of washing dishes. Running your washer only to have food left on your plates can also be annoying.
Dishwashers are a perfect addition to any kitchen and help you to reduce the time spent cleaning up your meals and more time doing the things that matter.
Some dishwashers come with a power wash feature that allows them to clean harsh residues and speed dry options that will enable them to dry dishes quickly.
16. Cupcake Maker
For those who have sweet-toothed family members, it is wise to get a cupcake maker handy. They are an excellent addition to your kitchen appliances!
All you need to do is mix the batter for your cupcake and pour it into the cupcake maker. It is so quick that you can get oven-fresh hot cupcakes in just 10 minutes.
17. Soap Dispenser
Soap dispensers help you to extend the life of your hand soap in the kitchen. They are usually decorative, and all you need is to combine a quantity of soap with five times that amount of water.
The dispenser creates a lathery foam wash after doing this. It comes with an attractive bottle that adds beauty to your kitchen too — soap dispensers, one with lines on the side that allows you to measure your soap and water ratio.
They also reduce soap waste as the nozzle will enable you to dispense just what you need for any activity. One or two pushes help you to pour what you need, not more.
Cooking is fun, amazing, memorable, and super adventurous (especially when you are trying out new recipes). Make your cooking adventure easier, faster, and less stressful by getting any of these affordable kitchen appliances.


Part of this week’s Real Food Challenge (by Nourished Kitchen) was a lesson on the digestibility of whole grains and whole grain flours.
Whole grains contain a naturally-occurring plant compound called phytic acid. Phytic acid acts as an anti-nutrient, binding up minerals such as zinc (which you need for immunity and reproductive health), iron and others in your digestive tract and preventing you from fully absorbing them. Source: Nourished Kitchen
Prepare grains to mitigate the effects of phytic acid by fermenting, sprouting, or soaking them.
My foray into this art began with soaking some organic oat flour in buttermilk to make some buttermilk biscuits.
The recipe is simple. Last night, I mixed the oat flour and buttermilk, and left it on the counter overnight to soak.
This morning, I added the remaining few ingredients and attempted to roll out the dough. There was just no way. The dough was so wet and sticky that I couldn’t even handle it with my hands, much less roll it out. :-/
I knew this problem was a possibility. A few people in the recipe comments mentioned it as a problem. The recipe was written for preparation at an elevation of 10,000 feet. I hardly grasp the logistics of my own lowly kitchen at an elevation of 650 feet – I’m certainly nowhere near the skill to understand what adjustments might need to be made to compensate for that 9,000+ foot difference! This is probably just an Experience Fail on my part. My house is dry as a bone, being the dead of winter (with no humidifier on my furnace), so humidity wasn’t the problem.
Instead of rolling out the dough, I dropped it on a baking sheet in heaping tablespoonfuls.
I decreased the bake time as recommended by another lower-elevation cook, to 21 minutes at 350 degrees F. Here’s how they looked coming out of the oven:
They reminded me of the cheddar bay biscuits I used to serve up in my waitressing days at Red Lobster.
I had a couple with some chili for lunch this afternoon, and they did taste wonderful. I’ll call the recipe a success, even if they don’t look like buttermilk biscuits!
My portioning made 20 small biscuits, so assuming 2 biscuits per serving, the recipe made 10 servings – approximately 300 calories per serving: 8g fat, 47g carbs (4g fiber, 3g sugars), 11g protein.


- INSTALLATION + COACHINGThis is for the gardener that needs the heavy lifting done-for-you. We build & install the boxes, plant and irrigate the garden, and give you a 1-hour instructional session with do-it-yourself guides to get you on your way to fresh, organic, straight from the backyard eating. Get a little dirt under your nails.
- SERVICE & MAINTENANCEThis is our green-thumb optional offer! Eat clean while we do the dirty work. A weekly service that includes plant & irrigation maintenance, bug & pest prevention, food harvest, garden design adjustments based on growth, & tailored garden recipe ideas to maximize the usability of your bounty.
- FROM THE CHEFThe maintenance, prevention, & food harvest of the SERVICE & MAINTENANCE package + garden-based chef services. We take the work out of dinner by prepping your produce for you. Your harvested produce will be left in a cooler, chopped and ready to go, all you have to do is cook it!
We are PASSIONATE about home gardening, food, and cooking. Growing your own food is powerful. We want to help you achieve your own clean-eating, yard-to-table system
Whatever level of skill or involvement you desire, we are here to support you and your garden. Don’t ever wonder where your food came from again.
- TECHNICAL ANALYSISWe will come out to your home, school, or business and give you a free comprehensive analysis of your yard and it’s ability to give you fresh, delicious food.
- Planter Box InstallationCustom-built or standard sized planter box installation. We will build, set-up, and teach you how to use your beautiful new gardening space to get the most out of every season.
- Monthly Maintenance & PruningLife is Busy! We get it! You may yearn for fresh, homegrown food but fear you won’t have the bandwidth to keep up with the seasonal and plant-specific needs??? We. Got. You.
- Chef-Inspired Garden ServicesWhy do we love to grow foods? Because we love to COOK & EAT. We take the work out of dinner by prepping your produce for you.


Restaurant, Pizzeria, Snack Bar, With Home deliveries
(deliveries until 21.30H charged with 2,50€ delivery rate)
Pizza Time & Chicken is a regional company with the tastiest pizza you have ever experienced. In addition to pizza, we also serve other meals that will delight your family. Find us near you - we have stores in Ponta Delgada, Lagoa, Vila Franca and Ribeira Grande, S. Miguel Island, the Azores - close to you to serve you always well. And even more, we take the pizza to your home, hot and delicious.
Our team is specialized and trained in the culinary confection, ensuring exceptional taste and our meals are made with the best regional market products.


Personal – I eliminate chicken meat from my diet for almost all my meals made either by myself (including instant meals) or by a restaurant or takeaway by June 2018.
- jbeshir estimated 70% on 2017-05-29
- jbeshir said “Will be adjudicated via whether chicken meat was in more than two meals meeting the above criteria within a month around the judgement date.” on 2017-05-29
- ioannes estimated 65% and said “Why not just predict whether you eliminate chicken entirely or not? the “almost all” seems like unnecessary complexity” on 2017-05-29
- themusicgod1 estimated 49% on 2017-05-29
- jbeshir said “The odds are considerably different; if I’m doing harm reduction rather than eliminating eggs as well and going completely vegan I’m very likely to still be eating chicken very rarely just to have the full breadth of things to try in my life.” on 2017-05-29
- jbeshir judged this prediction right on 2018-08-12.
- jbeshir judged this prediction wrong on 2018-08-12.
Please log in to respond to or judge prediction


Our blueberry season generally starts the first week in July and lasts through mid to late September.
We have 9 different varieties (11 acres) of blueberries which all ripen at different times during the season. Each variety has its own unique flavor. Our earliest variety "The Spartans" are said to be some of the biggest and sweetest blueberries in all of the Tri-State area!
We offer "Pick Your Own" berries or you can buy them already picked at our market stand. All our berries are hand picked fresh daily.
For "Pick Your Own" berries, we supply buckets to pick in and also clear plastic bags to store your berries for easy handling. So there is no need to bring your own containers!
HOW TO BUY BLUEBERRIES
Fresh blueberries are most plentiful during the summer months, but you will find them in stores all year round, along with frozen, canned and dried blueberries.
When purchasing fresh blueberries, look for firm, plump, dry berries with smooth skins and a silvery sheen. Size doesn't matter, but color does - reddish berries are not ripe, but can be used in cooking. Avoid soft or shriveled fruit, or any signs of mold. Containers with juice stains indicate that the fruit may be bruised.
HOW TO STORE BLUEBERRIES
Refrigerate fresh blueberries as soon as you get them home, in their original plastic pack, a covered bowl or storage container. Do not wash berries until just before use, then use within 10 days of purchase.
HOW TO FREEZE BLUEBERRIES
The secret to successful freezing is to use berries that are unwashed and completely dry. Discard berries that look bruised or shriveled. No need to freeze berries on a cookie sheet, just place the berries, still in their original plastic pack, in a resealable plastic bag. Or, transfer berries to freezer containers or resealable freezer bags. The berries will freeze individually and you can remove just the portion you need. Remember to rinse them before using.
Content copyright . Hulings Blueberries. All rights reserved.


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The best in Manchester
Fresh and exactly how I wanted the cakes to be EVERY SINGLE TIME!
Quick and easy to order. Fab cakes and amazing staff! Must try!
Oh. My. Goodness. Those cupcakes are DIVINE!!!!! Absolutely loved them – I’ve got one left (I refused to share) They’re incredible! Thanks so much J
No doubt , the best cakes in manchester , ordered a cake for my mums birthday and theres only one place ill be ordering my cakes from , one word – OUTSTANDING !
I can’t recommend Cakeolicious highly enough. My cake tasted so delicious and the decoration is the most creative and special you will find. A lot of thought and time was put into creative me a cake that was very personalised and special for my sister’s baby shower. Thank you for going above and beyond to make my cake perfect.
Quality full stop
If you want classy and elegant delicious cupcakes here’s the cakes worth your money!! Moist and yummy 😋 the decorations were so fantastic. I enjoyed it so much I had 3!
Beautiful and tantalising mmmm thank you.
Thankyou so so much Farah! Her creativity is phenomenal ! Thankyou for being a life saver with only 2 days notice made me such an amazing cake definitely brought smiles all round! Will be going back!! #moustcrew😂👌🏼
Thank u so much for the cupcakes they was absolutely delicious tasted just as good as they looked!!! Anyone wants any baking doing contact Farah atCake-O-Licious Cakes, she’s the best
I had a cake done by Farah and where do I start?! It was an absolutely gorgeous cake done exactly how we had wanted it!! It was definitely the showstopper at our baby shower with so many people commenting it was the cutest cake they had ever seen! Really exceeded our expectations! The service provided was fantastic too! We will definitely be going back to Farah for all our cake needs! Thanks x
We saw a cake at a mendhi and we was adamant that when a family member was to get married we were definitely going to have this cake made. I contacted Farah and requested a personalised version for my cousins mendhi. Everyone was blown away by the cake and it tastes delicious, even though we were reluctant to cut into such a work of art.
Thank you so much Farah it was truly amazing.
Highly recommend Cake-O-Licious x
Nice homemade cake, and the best thing about the cupcakes was the icing. Professional piping
Just Picked up some cupcakes . Outstanding and the best in Manchester . Very polite and pleasant . I would highly recommend Farah to everyone . She’s is amazing .
Thank you for your excellent service. Everyone loved the cupcakes and commented on how lovely the colours were. Will definitely be ordering from you in the future and recommending you to others.
Thank you for an an amazing cake and Cupcakes for my daughters 1st birthday…looked and tasted amazing…xxx
Absolutely loved the cornflake tart, I have had cornflake tarts from shops before but Farah yours was by far the best I’ve ever tasted…if you haven’t had it people put your orders in, well done you xx
The cakes taste amazing, the creative designs can wow even the toughest of critics and the service is professional! Whether you want a cornflake tart slice or a full on cake, I highly recommend you to use Cake-O-Licious! X
The cupcakes you made for my girls were amazing. Everyone really enjoyed them. You took the girls interests into account and implimented them into the cakes. Thank you so much x
Maa shaa Allah the best cupcakes ever they wer perfect an the cake was amazing the guest at the mehndi loved em..
Your service was brilliant and you never once made me feel uncomfortable as I was abit fussy loll..
Thank you soo much for everything.
Highly recommended to all will defo be ordering again soon in shaa Allah xx
Yummy cupcakes made by a lovely young lady Highly recommended.
Had a few cakes made now perfect everytime wont ever go anywhere else


Really, I am quite glad this work week is over. I did not cover myself in glory this week. Here is my score card:
Nights I cooked dinner - 0
Nights I ate in my car via a drive through - 2
Nights hubs ordered take out - 1
Nights we ate in a restaurant - 1
Days I also ate breakfast via a drive through - 3
Nights I have no recollection of what we ate - 1
As I said, not exactly domestic goddess material. I think in the great struggle for my time and energy career trumped out wife life this week. Sadly that also means career trumped out health, nutrition, exercise, sleep, sanity etc. Not exactly healthy! It was always going to be a huge week since we lost the Friday and Monday to Easter but didn't lose any of the work! Blah. Enough moaning.
This weekend I am going to make a menu plan, do a super grocery shop (after pitching all the items I bought last week and did not cook or eat) and plan a wonderful week ahead!
I ran some errands this morning and made my way to Starbucks. We love Starbucks. I mean we luuuurrve Starbucks. There used to be one in our town but it closed. I wept. Quite literally.
When we were in New York we had Starbucks every day. In Washington we stayed at the Hyatt with a Starbucks in the lobby! Of course in Boston hubs switched side and became a Dunkin Donuts guy (as is the New England way) but I stayed true to Starbucks.
So today I drove to a neighbouring town for some Starbucks. It is 10km away. Is that weird? Too far for Starbucks? I was halfway there to go to a particular pharmacy anyway....so it is pretty sensible....
I got a mocha frappacino since we are still having summery weather. Still. Warm. Here.
I also got us some coffee for us to brew at home. I got Breakfast Blend and Cafe Verona.
Surely waking up to fresh brewed Starbucks at home will inspire me to eat a proper breakfast in my house that does not involve a hash brown, to take my vitamins and to pack a proper lunch? Right? Here's hoping!
It might be paranoia but I am sure the breakfast drive through lady recognizes my voice....


Saturday, February 16, 2013
Idiot Proof Bread
3 cups Flour (use whatever flour you want - all purpose, wheat, half and half, bread... I pretty much always use all purpose)
1 cup Warm water
1 Tbls or 1 packet Yeast (not rapid rise, the regular kind)
1 Tbls Honey
1 tsp salt
Optional: Onions, herbs, cheese... etc. You can add whatever strikes you to this basic mix. I tend to use onions, with a bit of garlic powder.
1. In a measuring cup mix the warm water and honey til the honey is all dissolved. Dump the yeast into the water, let sit about 15 minutes so the yeast can bubble up and become active.
2. While that's sitting, grab a medium sized mixing bowl, and whisk (cause I don't sift) the flour, salt, and any herbs or garlic powder if you want it (basically anything dry you can dump in now). Form a well in the middle.
3. After your yeast is ready, dump into the well with the dry stuff. Use your hands to mix it up as much as possible in the bowl.
4. Dump the dough onto a floured surface and start kneading it. It doesn't need a lot of kneading, and you'll probably have a bit of flour and bits that don't perfectly incorporate, don't stress over it. Form into a ball.
5. Put it back in the bowl - can oil the bowl if there isn't any flour left in it so the dough doesn't stick while its rising.
6. Cover with a damp towel, put in a warmish place, and let rise for about 20-30 minutes.
7. Turn the oven on to 350 F.
8. After it's risen, you can either take it out and knead some onions into it, then let it rise again another 20 minutes or put it in the oven if not adding onions.
9. Put on a cookie sheet (I put cornmeal on the pan), then slice an X into the top. This lets the dough expand as it cooks, and makes it look all rustic, bakery like.
10. Bake for 20-30 minutes, check after 20, might take 30 based on your oven and the density of your dough.
Rip off chunks and eat hot out of the oven.
pigeon point lighthouse art mushrooms art


Try this circulation boosting hot chocolate recipe to keep you warm this winter.
With warming spices such as cinnamon, ginger, and a subtle kick of chilli, this uplifts your standard hot chocolate recipe to a whole new level!
1 cup of preferred milk
1 tsp organic cacao powder
A tiny pinch of chilli flakes**
¼ tsp powdered ginger OR a couple of thin slices of fresh ginger rhizome
½ tsp powdered cinnamon OR half a cinnamon quill
Pinch of salt (I like fine Celtic sea salt)
Raw honey to taste
Freshly grated nutmeg and / or some vanilla
Powdered medicinal mushrooms (I like Tremella, Chaga, or Lion’s Mane, but you could use any of your favourite mushies or even a mushroom blend)
In a Turkish coffee pot (or tiny saucepan), start to slowly heat your milk on low-medium heat
Place all other ingredients except for the honey into the pot, stirring to combine. If you’re using a cinnamon stick, it can help to break it up into pieces so it infuses better.
Stir every minute or two while the mixture slowly heats up.
Once the ingredients look like they’ve blended fairly well into the milk, turn down the heat to low and let the spices infuse for 7-10 minutes – just be sure to keep an eye on it so it doesn’t overheat!
After the spices have infused for some time, strain the mix into your favourite mug.
If using honey to sweeten, now’s the time to stir it in!
Rug up somewhere cosy and enjoy sipping your deliciously heart-warming hot choccy!
* You can double, triple, or even quadruple this recipe if you’d like to make a round of hot choccies for your friends or family, just make sure you upsize to an appropriately sized saucepan and the level of heat accordingly (you may find a medium heat better to slowly heat up the milk in a bigger saucepan).
** You can always add more chilli if it’s not giving you a good kick of heat, but you can’t undo the heat if you put too much in, so start small!


One City -- One Food Drive
Please Pitch In!
Bring canned or plastic (no glass) non‐perishable food items and place in special bins or containers.
The following items are needed in particular:
canned fruit and vegetables,
- peanut butter
Sponsored by Chicago Teachers Union and Chicago Public Schools
Donations will be accepted April 23 - April 27, 2012
CPS locations, CTU headquarters, City Hall (Room 100)
In Association with
The Greater Chicago Food Depository
Because no one has to go hungry
Introducing the Virtual Food Bank:


Winter Storms and the Kitchen
Being stuck at home during a snowstorm doesn't have to be a bad thing. Sure, it may be below freezing outside, your schedule might be ruined and you might end up shoveling snow for the better part of your day, but you'll also have the time to spend in your favorite room of the house - the kitchen. Instead of going straight for the leftovers from last night, try cooking something a bit more warm and comforting. Cooking up a hot meal in the serenity of your kitchen might be just what you need to make the cold weather just a bit more bearable. Now is the time to experiment and try out some of those 'winter' meals you've seen on tv that can warm you up on a cold day like today.
Some of the best winter recipes we've seen are featured here(link is external), on health.com and can give you a great excuse to heat up your oven and get cooking. The best part is, most of these meals are low in calories, so you can eat in without the guilt. Here are some of our favories from the list:
"Garlicky Roasted Lamb with Parsley-Pistachio Gremolata
Warm up with this comfort food dish that tastes decadent without being extremely high in calories. Never heard of "Frenched" leg of lamb before? It just means that the meat, fat, and membranes have been removed from the exposed bone. Ask the butcher to do it for you.
Ingredients: Frenched bone-in leg of lamb, garlic, extra-virgin olive oil, black pepper, kosher salt, fresh flat-leaf parsley leaves, garlic, roasted salted pistachios, lemon zest
Pork Roast With Fennel and Apples
Try this recipe: Pork Roast With Fennel and Apples(link is external)
Pork roast is the ultimate cold-weather meal, and we love that this recipe puts your protein and vegetables on one platter. Toss a salad or make an easy whole-grain side (like quinoa or barley) and dinner is ready.
Ingredients: Demerara sugar, black peppercorns, bay leaves, apple cider, kosher salt, boneless pork loin, rosemary sprigs, black pepper, fennel seeds, carrots, apples, fennel bulbs, red onion


Make your own Upsy Daisy Cake!
August 16, 2011 § 2 Comments
I have just made an Upsy Daisy cake for my two year old granddaughter – and she loved it! I used a Nigella Lawson recipe for Buttermilk cake. The cake was enough for 20 people with generous helpings.
I chose that recipe because it is easy to cut without falling apart and holds its shape well. I doubled up the recipe and made one round cake (in two halves) and 1 square cake in a 23cm tin. It is shown here on an 18″ inch cake board and practically covered it. Then I enlarged a printout of Upsy Daisy from the In the Night Garden website and traced it onto a baking paper sheet to place over the cakes and cut them out. I used the chocolate buttercream to fix the arms in place and the legs were cut in one piece with the body.
Nigella Lawson’s easy birthday buttermilk cake
This cake is ideal for any birthday cake you want to make in a special mould as it holds its shape brilliantly.
250g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp salt
200ml buttermilk (or 75g yogurt mixed with 125ml semi-skinned milk) finely grated zest of an unwaxed lemon, plus 1-2 tbsp lemon juice
125g softened butter, plus extra for greasing
200g caster sugar
3 large free-range eggs
icing sugar and ready-to-roll icing to decorate
Preheat the oven to 180C/350F/gas 4. Butter a 23cm ring mould cake tin.
Sift the flour, baking powder, bicarbonate and salt together. Mix the buttermilk (or yogurt mixture) and lemon zest.
Cream the butter and sugar together. Beat in the eggs one at a time, adding a little of the flour with the last one. Gradually add the rest of the flour with the buttermilk, one after the other, until thoroughly mixed.
Pour into the tin and bake for about 30 minutes or until well risen and pale golden brown. Loosen the sides of the cake with a round-bladed knife and turn out onto a wire rack to cool.
My bit: When cold, I put a thin layer of chocolate buttercream frosting over both cakes and used a small amount to sandwich the two round halves together. (I had quite a lot of cake left over which I used to make a trifle. (I made the chocolate frosting but you can buy a large tub fairly cheaply).
I splashed out on ready coloured Regalice – Teddy bear brown, lilac, red, orange and white – but you could make your own! It was VERY easy to roll really thin and then cut out shapes to put on the cake. I used chocolate icing for the eyes and mouth and some bendy sticks from an old perfume disperser to make her “hair.” I used a cake candle holder to cut out the orange/red daisies on her chest – my least successful bit – have now found out you can buy ready made daisies!
Of course now I have loads of icing left over so may just have to make another for a friend….. Anyway it was great fun and a great success!


Born in 1982, he is young and ambitious. He cooks with a confident dignity. He has countless culinary accomplishments at home and abroad under his belt, and has won a series of international awards, including the Gold Medal in the 2003 World Skills Competition in St. Gallen (CH) and the Silver Medal a year later at the Culinary Olympics in Erfurt (D). Now, Hannes Pignater has accepted his next challenge: creating culinary masterpieces in the unique Alpine setting of the ADLER Mountain Lodge. His style is creative and authentic at the same time, with a focus on quality produce from South Tyrol – sourced directly from committed farmers – and making as much as possible himself.
Hannes Pignater combines an interest in things new with a reliance on a culinary tradition that has shaped this mountain farmland for centuries. And why does Hannes Pignater and his young motivated team prefer to make use of local produce? His answer is simple: “To take everyday ingredients and create something special.”
Delicious omelette with meadow herbs
Start your day with a delightful Alpine breakfast as your good morning adventure – with fresh local specialities supplied largely from local farms. At lunch, enjoy the lovely vistas from the sun terrace along with light and revitalizing midday snacks or à la carte selections from South Tyrol. In the afternoon, a typical South Tyrolean platter awaits, and in the evening we will spoil you in the Panorama Restaurant with the culinary pleasures of our regional cuisine. Peaks of pleasure for the palate!


HIGHLAND RAW PRODUCT INFORMATION
ORDERS GUARANTEED READY IN 7-10 BUSINESS DAYS FROM THE DATE THE ORDER IS RECEIVED
*Prices are subject to change without notice.
"I Know What's In It"
At Highland Raw, we use nothing but Grade A and the highest quality USDA sourced and inspected meats. All products are purchased in Michigan and processed, locally, in Highland, MI.
- 100% Meat/Bone/Organs
- NO fillers, additives or preservatives
- 80/10/10 Prey Model Mixes
- NO Denaturing
**Carefully handle raw and frozen meat and poultry products. Thoroughly wash your hands with soap and water (for at least 20 seconds) after handling raw pet food, and after touching surfaces or objects that have come in contact with raw food. Thoroughly clean and disinfect all surfaces and objects that come in contact with raw pet food. Freeze raw meat and poultry products until you are ready to use them. Thaw them in your refrigerator or microwave, not on your counter top or in your sink. Keep raw food separate from other food. Immediately cover and refrigerate what your pet does not eat, or throw the leftovers out safely.


Food is spiritual for me when I approach it mindfully. When I’m not snacking on auto pilot all day, or eating too much and feeling heavy and regretful. When I take the time to go to the farmers market on Sunday morning and talk with vendors about their zucchini and tomatoes. When I’m standing at my kitchen counter, chopping vegetables with patient precision. When I sit down to a meal, look at the bright vegetables in front of me and take a moment to feel grateful for living in a world of such natural abundance.
The dishes I like the best have a mindfulness about them too. They’re comforting and delicious, like this Buddha Bowl. It’s a simple, humble dish with a lovely origin: monks would walk through towns carrying empty bowls, and villagers would greet them in the street to share whatever they had to give – a scoop of rice, a handful of beans, a boiled potato. Prepared with love, and happily shared. The very definition of the spirituality of food.
- 1 cup of dry brown rice or quinoa, prepared per the package directions
- 1 bunch of curly kale, rinsed and chopped into medium sized pieces
- 1 small cauliflower, rinsed and chopped into medium sized chunks
- 1 red onion, peeled, quartered and the slices divided
- 1 sweet potato, peeled and cut into medium sized cubes
- Salt, pepper and granulated garlic to taste
- Olive oil for coating the vegetables
- 1 can garbanzo beans, drained and rinsed
- 1 teaspoon of each: cumin, oregano, chili powder, granulated garlic, granulated onion, sea salt and pepper.
- ½ cup of tahini
- ¼ cup of warm water
- 1 tablespoon maple syrup
- the juice of ½ lemon
- Salt and pepper to taste
(Preheat oven to 375.)
- Once the kale, cauliflower, onion and sweet potato are rinsed and chopped, place them separately (one at a time) in a bowl, sprinkle with olive oil, salt, pepper and garlic powder.
- Toss with your hands.
- Place the cauliflower and sweet potato on a cookie sheet.
- Set aside the kale and onion.
- Try to keep all the veg separate as this will make assembling the bowl easier.
- Roast the cauliflower and sweet potato first (for 20-25 minutes).
- Then add the kale and onion to the sheet (roasting all for another 20 minutes).
- The veg are done when you can easily spear the cauliflower and sweet potato with a fork and the kale and onion look browned but not burnt.
- While the veg are roasting, prepare the beans and sauce.
- In a small bowl, combine the beans with all the dry spices.
- Add about 1 tablespoon of olive oil in a hot non-stick pan and add the beans, stirring constantly as they sauté, for no more than 5-8 minutes (you want them coated with the spice and browned slightly but not burnt). Set aside.
- To make the sauce, combine the tahini and warm water in a small bowl, whisking thoroughly to smooth out the paste and turn it into the consistency of sauce.
- Add the syrup and lemon, and salt and pepper to taste. Set aside.
- Once the veg are roasted, you can build your Buddha bowls.
- Put a scoop of rice or quinoa in the center of a wide-rimmed bowl. (I use a one-cup measuring cup to put a nice sized mound in the center of the bowl, but you can use as much or little grain as you like.)
- Working in a circle arrange scoops of kale, cauliflower, sweet potato, onion and beans around the grain.
- Drizzle the dish with the sauce.
- Serve with a smile.