The Belgian chemicals group Christeyns is further expanding its activities in Spain and Portugal with the acquisition of Betelgeux, the Spanish producer of hygiene products for the food, cosmetic and pharmaceutical industry. Christeyns has built up a strong reputation as specialist in cleaning and disinfection products in the European food industry. With the acquisition of Betelgeux, Christeyns fortifies its position in this market and takes a step forward in the geographical expansion towards Latin America.
Established in Ador (Valencia) in 1986, Betelgeux produces over 5 million kg of industrial cleaning and disinfection products. In Spain, and via subsidiary companies in Portugal and Chile, the company reaches a consolidated turnover of over 8.5 million euros.
During the last few years, Christeyns and Betelgeux have already worked closely together in the food hygiene market. This collaboration led to a fruitful relationship of mutual trust.
At the beginning of 2018, Christeyns will start with the expansion of the production facilities in Ador, which will make it possible to double the production capacity. Once the works are completed, the strategic management of Christeyns Food Hygiene for the Iberian Peninsula and Latin America will be centralised from the new buildings.


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The enhanced health awareness among the public in the countries all over the globe and the higher incidence of obesity among humans of all ages, including children, as we all as adult men and women, has led to the evolution of several special diet programs by reputed physicians and dieticians. One such famous diet program is the COOKIE DIET by Dr. Siegal. Dr. Sanford Siegal is a renowned physician in the United States, having his own private bakery in Miami, Florida. He created this diet program in 1975. He has also authored books on dieting and weight loss practices.
The dieting program of Dr. Siegal is based on the principle that each person should consume lesser calories than the actual body need of the individual to maintain proper weight. Talking about this is quite easy and very difficult to practice. Nobody can resist eating when hunger strikes. The name COOKIE DIET by Dr. Siegal is likely to mean that it is a new diet fad that includes specially made cookies. On the other hand, the products suggested and prepared by Dr. Siegal in his COOKIE DIET are a mixture of proprietary amino acids produced by the blending of various types of protein food substances.
The diet program helps the individual to satisfy the hunger pangs without any medication. At the same time, the program helps the aspirant to stick to the diet containing reduced calories, without side effects. The COOKIE DIET protein formula mixture is personally hand-prepared every time by Dr. Siegal in his Miami bakery. The various products by Dr. Siegal for weight control and weight loss are presented hereunder for ready reference
Learn more about the Dr. Siegal’s COOKIE DIET® - Click here!
The first batch of hunger-controlling diet cookies was created in 1975 by Dr. Siegal. The program consists of a weekly box having 7 daily bags. Each daily bag contains 6 cookies. The program is aimed at replacing 14 meals in a week at an average cost of around $4.28 for every replaced meal. The program further includes 1-week free sample of premium minerals & multiple vitamins supplement. The cookies are available in flavors of Chocolate, Oatmeal, Raisin, Banana, Blueberry, and Coconut. The cookies are made from milk, soy, wheat, eggs, and non-vegetable protein. The weekly box is priced at $59.95.
The hunger-controlling diet shake mixes of Dr. Siegal provide a refreshing and cool alternative to his cookies program. These shake mixes also contain the same blend of amino acid protein and control hunger. The shake mixes can be prepared at home with a blender, water, and ice in 60 seconds. The weekly box of shake mixes comprise of 21 shake mix pouches. The shake mixes are supplied in flavors of chocolate, strawberry, vanilla, brulee, pina colada, and crème and include the 1-week free sample of premium minerals & multiple vitamins supplement. The shake mixes weekly box also costs the same amount of $59.95, amounting to about $2.80 for each shake. The shake mixes are prepared from milk, soy, non-vegetable protein, and eggs. One shake is the equivalent of two cookies and it is gluten-free.
When the diet program of cookies or shake mixes is implemented, the calorie intake is reduced. Hence, Dr. Siegal has produced a special formulation of premium multiple vitamins and minerals to augment the nutrient content of the diet program and avoid any possible side effects, such as general weakness, dizziness, tiredness, etc. These nutrient supplements are designed to provide the extra energy while adopting the special diet program of Dr. Siegal. A bottle of 30 coated tablets of these nutrient supplements is priced at $12.
Apart from the above special diet menus, Dr. Siegal also supplies VITAZEST brand of green tea with lemon and honey. The green tea is meant only as a refreshment and not intended for controlling hunger. The green is free of calories, carbs, or sugar. Each case of green tea contains 24 bottles of 20 ounces each and costs $42. At present, green tea is available within the United States only and delivered free, while the other products are shipped worldwide free of cost.
Along with the diet programs, Dr. Siegal has also developed a suite of web-based free calorie calculators to set and achieve the goals of specific body weights. The cookies and shake mixes are designed to be consumed during the day, followed by a reasonable dinner during the night. The normal suggested calorie intake for a day by Dr. Siegal is about 1,000 calories. However, he specifically advises each individual to consult the personal physician to decide the exact of amount of calorie intake required for a healthy life. The calorie intake suggested by the personal physician is likely to be lower or higher than the standard 1,000 calories, depending on the individual medical history. According to Dr. Siegal, daily calorie consumption between 1,000 and 1,200 definitely results in weight loss.
The 3-step program developed by Dr. Siegal for weight loss starts with a simple self test at home to decide how many calories are needed to maintain present weight. Once this is known, it is quite easy to set a goal for weight loss for 28 days and then enter the test results into the calorie burn rate calculator and estimate the amount of calories to maintain the weight. This is followed by the use of the calculators of fixed calories and weight-by date of Dr. Siegal. One calculator provides an estimate of the time taken to achieve the desired weight loss if the calories consumed per day are kept fixed. The other calculator allows the individual to achieve the weight loss within a specific period by adjusting the calorie intake per day. The decision about daily calorie intake must be done by consulting the personal physician so that the program does not affect the present health conditions adversely. The final step is to obtain exact instructions from Dr. Siegal to implement the weight loss program through his COOKIE DIET plan.
Dr. Siegal’s COOKIE DIET® - Shop Online Now!


Hard-boiled eggs for dyeing in a wash of food colouring, delicious chocolate eggs for winning in games and competitions, vibrant speckled eggs to be admired and eaten as cupcake decorations, and marshmallow eggs to be enjoyed on Easter Sunday.
The highlight of Easter month was the special tea held in the Recreation Centre on March 20. Residents and staff were welcomed as they came through the door and an Easter hat was placed on their head by one of the visiting Wits medical students. The colourful hats were created during several arts and crafts sessions at the Rec Centre, in preparation for the tea.
The tables were decorated with pots of sunflowers and dyed Easter eggs nestled in straw baskets. The programme opened with a few interesting facts about some of the traditions of Easter and how they started, followed by a Bunny Hop Easter game that involved several chances to win chocolate easter eggs! The morning ended with tea and specially baked and decorated Easter cupcakes which were pronounced delicious.
Friday, March 22, saw the staff from each of the six wings helping the residents search for chocolate Easter eggs, which were hidden in the surrounding garden areas. The residents were as delighted as children each time they spotted the colourful foil-wrapped eggs and could not wait to taste the delicious treats! The care centre is full of chocoholics!
For extra fun, residents who found a picture of a bunny rabbit with a special Easter greeting were presented with a chocolate bunny. These are the winners from each wing:
River Lodge 1 – Josephine Kew
River Lodge 2 – Joy Smith
River Lodge 3 – Schalk Grobler
Woodlands – Ria Milburn
Cedar Park – Mavis Brookes
Lakeside – Rhona Burnham


House warming ceremonies are one of the best kind of parties where the atmosphere and surroundings are relaxed. The house party adds newness to every aspect and it is celebrated with the near and dear ones in the very own place for the first time. Though a busy day with all the puja ceremonies, invites and decorations, catering plays a very major role. Serving the best food to the people at the new place is very important. This depends on the kind of caterer you have opted. We are experienced and have the best cooks who can serve very good tasty and hygienic food in larger amounts. You do not have to worry about the food and drinks once the job is allotted to us. We make your life easier with respect to planning the menu for the house warming ceremony. Apart from this we have done catering at many places and have won the hearts of people who have chosen us. Contact us for the best food on special occasion in the very new own place and make your family and friends happy. Book our service where there is a huge choice of food options and get the most memorable compliments.


Most of us automatically put vegetables into the fridge to try and keep them fresh, but that’s not necessarily the best way of storing them. This is all very well if you’re popping to the supermarket every time you need fruit and vegetables, so they’re not being stored for more than 24 hours. But if, for example, you’ve been growing your own vegetables in the garden or allotment and need to store them for as long as possible, the correct conditions are vital to ensure nothing is wasted.
We’ve been researching the most effective ways of storing fresh vegetables, so you can make the most of your harvest and Autumn kitchen.
Root vegetables such as potatoes, carrots and parsnips need ventilation to stay fresh. If they’re moist, they’ll spoil more quickly, which means storing them in the vegetable drawer of your fridge is not a good idea. Storing them on a vegetable rack will give them the ventilation they need, and this is best kept in a cool dark place such as a larder. Before the invention and widespread use of the refrigerator, most homes had a larder, which was often a large cupboard or small room that was positioned on the shady side of the house and away from chimney flues. They were designed to be dark and cool so that, even in the hottest weather, meat, dairy products, fruit and vegetables could be kept as fresh as possible. If your kitchen gets a lot of sunlight, it’ll be too hot to store vegetables. This means that if you’re planning a new kitchen, it would be a good idea to specifically include cupboard space, or even build a larder, to provide a cool, dark storage space.
Onions and garlic
Onions and garlic also need to be kept in a cool, dark, ventilated area. However, if you want to prepare them in advance, you can keep peeled and chopped onions in a sealed box in the fridge for up to 14 days. Onions are best stored separately from other vegetables.
Green vegetables such as beans, broccoli and sprouts are all best kept in the fridge. Broccoli and sprouts can be loosely covered with a damp towel to keep them fresher for longer. Spinach and lettuce should be stored in the refrigerator crisper, though they can also be stored in sealed containers full of water. Although asparagus is a summer vegetable, you can often buy it at other times of the year – it is best stored upright in water in the fridge (trim the stalks before immersing it).
Avocados (which are actually classified as fruit) are difficult to get right, and where you store them depends very much on how ripe or otherwise they are at any given time. If they’re ripe, but you’re not quite ready to eat them, store them in the fridge to stop them from ripening any more. Otherwise, keep them in a separate fruit bowl where they can ripen at their own pace.
Keep fruit and vegetables apart
Fruits rely on ethylene gas, a plant hormone, which regulates growth and development and helps them ripen. Some fruits, such as apples, avocados, bananas and tomatoes, produce more ethylene gas than others; when they’re stored with other fruits and vegetables, they’ll cause over-ripening and spoiling. Knowing this can be handy though – if you need to ripen an avocado more quickly, put it into a paper bag with a banana. Otherwise, keep them well apart.
Modern kitchens come with a variety of accessories and storage solutions that will enable you to keep all your autumn vegetables in a suitable place – either in a cool, dark, ventilated place or in the fridge – all with the space to store them apart. If you’re designing your new dream kitchen, this is one of the things to bear in mind so you can store more vegetables for longer in order to make the most of them.


Curated Local & International Options
Simply Great Coffee
There’s a reason we choose to focus our efforts on service and coffee curation, rather than roasting in-house. Roasting coffee beans is a fine art, and one that can be very subjective. Instead we work to curate the very best coffee and espresso varieties, from both beloved local roasters and renowned big brands alike. Our goal is to ensure every palette has options that suit their liking.
Whatever the brand, we provide a Freshness Guarantee so you get the best flavour with every cup. Check out some of our roasting partners below:
Embracing the new wave of tea lover culture, we were the first provider to bring Loose Leaf Tea Bars to the Toronto office market. We pride ourselves on finding the latest and greatest tea varieties and formats for our clients. Our expanded line-up includes both your tried & true favourites, along with new local purveyors that source regional ingredients to hand-craft specialty teas in small batches. We provide you with options in the following formats:
- Loose Leaf
- Iced Tea Portion Bags
Mix and match flavours, create an artisanal tea bar for a crafted touch, or simply keep fresh favourites stocked for your many tea-drinking team members.
Drinks & Snacks
Proper hydration leads to increased energy, focus, and alertness. The sweet & salty snacking, well, that’s just for munching fun. It's all part of an enjoyable daily lifestyle that we embrace with a complete line-up of beverage and snack offerings. Whether it's healthy fruit juice in the morning, sparkling drink at lunch, or a burst of chocolaty goodness to get you through your 3 o’clock lull, we have a full line up that’ll keep things interesting.
- Sparkling & Flavoured Waters
- Pops & Canned Drinks
- Fruit & Sparkling Juices
- Starbucks Cold
- Electrolyte Drinks
- Cookies & Sweets
- Chips & Salty Snacks
- Chocolate & Candy
Dairy, Alternatives, & Sweeteners
As the new version of the Office Milk Man, we’ll bring the you the freshest dairy and dairy-free alternatives. We’ll also sweeten up your day by providing, well, sweeteners. Choose from white and raw sugar, or other options like real maple sugar and 100% Canadian honey. We offer various formats for your convenience, from individual portions to bulk options, and pride ourselves on carrying a selection suitable for all your team’s dietary choices.
- Skim, Milk, Half & Half, Cream, & Chocolate
- Lactose-Free Dairy & Organic Selections
- Soy, Almond, Rice, & Coconut Milk Alternatives
- Sugar, Honey, Maple, & Sweeteners
Paper & Cleaning Products
For a program that keeps your office running in an efficient and planet-friendly manner, a key piece is carefully selecting your paper and cleaning products. We provide a selection of environmentally-friendly paper, cleaning, and allied products, to meet these requirements.
- Biodegradable or recyclable cups, plates, utensils, and napkins
- Allied products such as wooden stir sticks & paper towels
- Eco cleaning products for your kitchen, office, & bathrooms
The Mindful Snacks Movement
Rooted in a passion for good health and well-being, our exclusive partner Mindful Snacks offers a new approach to office snacks as a full service snack procurement company. They handpick their selection of top-quality healthy snacks and beverages with your team’s well-being in mind.
But how will Mindful Snacks help your team work better?
- Top companies use healthy office snacks as a benefit but also a recruitment tool
- Healthy eating promotes a healthy lifestyle to keep employees healthy and reduces sick days
- Staff will love the convenience of staying in the office to find healthy snack options rather than stepping out
Together, Office Coffee Solutions & Mindful Snacks can accommodate your schedule, budget and needs.
Take A Look At Our Complete Line Up!
Don’t see exactly what you’re looking for? See our complete line up of our current offerings, or speak with a member of our team about your unique needs.
- Over 1500 product options to select from
- First to market product innovation
- Large selection of local & sustainable varieties


Become one of our school champions
Australia’s Healthy Tuckshop Day will be held on Friday 22nd June 2018. The day is an initiative of My School Connect, aiming to spread awareness of the healthy tuckshop movement in Australia.
On Healthy Tuckshop Day, schools from across Australia sign a pledge to declare their commitment to making nutrition a priority in their school tuckshop. We encourage schools to add more healthy ‘green light’ items to their tuckshop menu and start to phase out ‘red light’ items. Healthy habits start early!


Hi and welcome to Jolis Kitchen!
My name is Jenny, the person behind the recipes. Oliver, my boyfriend, helps capture the photos and likes to bake. We met in Ibiza 10 years ago and after travelling around the world for 18 months, we explored and discovered new flavours from around the globe, met lots of inspiring foodies on the way and attended some epic food workshops. Plant based food is our thing! We do include meats, fish and eggs sometimes too.We currently live in London.
I’m a Nutritional Therapist, you can view my personal website here if you like.
The science of nutritional medicine fascinates me, I get great pleasure from making food taste amazing with natural ingredients. I truly believe that the healthiest meals are the tastiest meals! I strongly believe that anyone, whatever their age or fitness level, can benefit from the ‘food-as-medicine’ philosophy for optimum health.
This blog is a food journey, all these recipes are pretty straightforward, do get in touch if you need help.


Every February Poland goes nuts for doughnuts (pączki). Fat Thursday known locally as ‘Tłusty czwartek’ is celebrated once a year, on the last Thursday prior to Ash Wednesday and the beginning of Lent. This year we combine it with French Mardi Gras and American Pancake Tuesday and invite you for delicious donuts on the last day of the carnival. The most traditional pączki are filled with rose flavoured jam, but many varieties exist. Doughnuts can be filled with chocolate, raspberry jam, or custard and can be topped with icing, sugar, or almonds. It is said that you will have bad luck for an entire year if you do not eat at least one pączek on this day! So COME TO WELCOME POINT ON TUESDAY 21.02 AND EAT DOUGHNUTS WITH US!!


Typical blunders of Atkins dieters
The Atkins diet is one of the simplest weight management intends to follow. Although the principles are plainly set out in the books, there are some common misconceptions that occur for dieters. These mistakes can make a big difference in the amount of weight you shed and effectiveness of the diet on the whole. If Atkins isn’t really helping you, or you discover on your own suddenly obtaining weight after weeks of effective dieting, see to it you typically aren’t making any of these common blunders.
Initially, see to it to be client with your weight loss. If you lose 8 pounds weekly on the Induction phase and after that decrease when you go into recurring weight loss phase, this is completely regular. The level of carbohydrate grams that are acceptable on the Induction portion of the diet are not implied to carry you through the rest of your diet programs experience. Induction is meant to destroy you of carbohydrate desires and purify your physical body from sweets. Starting with the recurring fat burning stage, you will start introducing tiny levels of carbohydrate grams weekly. This may decelerate weight-loss a bit from the degree it went to throughout Induction, but this is entirely regular.
Additionally, folks are different and react in a different way to the diet. Some people drop weight in eruptions, and other drop weight more progressively. A plateau can last for a few weeks then voila, youve lost 5 extra pounds in a concern of a few days.
See to it you are staying clear of caffeine in all of its kinds and also aspartame, a common synthetic sugar. Both of these chemicals could impact blood sugar level levels negatively. Keep an eye out for caffeine in coffee and diet sodas. Keep an eye out for aspartame in diet soft drinks and sugar-free gelatin. These could cause cravings for sweets and take your physical body from ketosis after merely one serving.
View your everyday intake of cheese. Although cheese is on the appropriate foods listing, it does have percentage of carbs. Your best choice is to restrict your cheese consumption to 4 oz daily. You could have much more on special events, but it needs to not be used as your pillar for protein. Meats, eggs and tofu are better selections and don’t include carbohydrate grams.
Keep in mind to emphasize veggies during Induction and beyond. Your carbohydrate grams need to be primarily originated from leafy, environment-friendly veggies and other appropriate veggie selections. Veggies fill you up without surging your blood glucose. They offer important fiber and nutrients that aid your weight loss efforts and overall health. After induction, you should have 3-4 cups of salad and 1 mug of prepared veggies each day. Make sure the veggies you are using are on the appropriate meals list. Removing veggies from your diet could shut down your metabolism and trigger your weight loss to stall.
It is also essential that you eat consistently while you are on the Atkins strategy. Never go greater than 5 waking hours without eating a combined treat of healthy protein and fats. Two points take place when you miss meals. First, you create a blood sugar level drop that will have you craving carbohydrates like bread and sugar. Secondly, continued durations of not consuming will reduce your metabolism and make it also harder to slim down.
Finally, make certain you are consuming adequate water each day. Water has a myriad of advantages for each person, not simply those on the Atkins diet. Thirst can sometimes be concealed as food cravings, so remaining well hydrated will maintain you from craving meals you shouldnt be eating. Water also aids you prevent irregularity, which is a periodic negative effects of the Atkins diet. Drinking 8 eight ounce glasses of water every day will likewise help you eliminate the toxins from your system that are produced when you burn fatty tissue.
These usual errors can make folks discouraged with the Atkins diet when there is no should be. If you are just starting out on the diet, make certain to prepare on your own for these blunders. If youve been on the diet for time, assess your eating behaviors and make certain you are adhering to the program properly.


It was time for us to return to their roots. Two of our last three Quests took us to Flushing, NY. We had to find our selves again. Center our being. Get back in to the ‘hood.
We’ve tried a mix of other styles of Chinese food. Cantonese, Szechuan, Singapore style. But, never Kosher Chinese food. There are plenty of Kosher Chinese restaurants in Manhattan. But, our Quest, as yet, isn’t to find the best Chinese restaurant on that little finger of an island that they call Manhattan. Our Quest is to find the best Chinese restaurant on LONG Island.
So, we had to find the most densely populated Jewish area we could possible find. The Five Towns. Destination: Lawrence, NY
And when we got there, we nearly missed it. It sure looked closed and out of business from the outside. But, we’re smart Jews. We’re literate. We know how to read. The sign said “Open for Business”. That must mean that they’re open for business.
So in we went.
For anyone who wants to follow in our footsteps, the restaurant is located at:
367 Central Avenue
Lawrence, NY 11559
And, oh what a schlep it was to get there. Oye vey!
The number of yarmulkes in the restaurant outnumbered the number of chopsticks by a ratio of 40-5 (or, 8-1 for those of you mathematician who like to bring their fractions to the lowest common denominator (Jews AND Chinese will love that reference!)
The restaurant was packed. And it was a Wednesday night. I can only imagine what the crowd is like on the weekend. Hmm… Shabbos. Perhaps Wednesday IS their busy night of the week. Dunno. Can anyone verify what crowds there are like on a weekend for us please?
There’s a sushi bar in the restaurant. We didn’t order. In fact, the fact that there was a sushi bar nearly disqualified the restaurant. However, we did some research and learned that sushi didn’t come from Japan. It originated in China. (check wikipedia if you don’t believe Mee). So, Cho-Sen Island was back… and we were there.
The restaurant also has a full bar (though no one was sitting at it, but they do serve a full slate of drinks). The mai tai’s, I must say, were fabulous. OK, was fabulous. I just had one. Could have had another… but, we did some pre-gaming of another sort prior to walking in.
We wanted the full Chinese food experience. An authentic meal. It’s a little hard with the restaurant being Kosher and all. No pork for example. D’oh!
But, what we saw on some other tables made me shake my head. Steak and potatoes. Really? It was seen at quite a few tables. Clearly THAT was NOT for the Mee’s.
So, what did we eat? We ordered:
- Wonton and Subgum Wonton Soup
- Chicken Noodle Soup
- Veal Spareribs
- Dragon and Phoenix (tender chunks of prime-rib steak and succulent chicken sauteed & served on a “garden” of choicest Chinese vegetables. perfect for a prince or princess!)
- Double Delight (seafood & veal)
- Shredded Crispy Beef
- Chicken Chow Mein
- Vegetable Fried Rice
Some observations if I may. First it’s Glatt Kosher. Some of the dishes were extremely expensive (yet paradoxically, our bill was way lower than we expected. Mee’s do love getting a bargain. And, good food!)
And the food WAS good. Surprisingly good. A LOT better than some of the other Chinese restaurants we’ve been to.
A few complaints… the sauces tasted exactly the same on a few of our dishes. And, our taste buds detected a lot of sodium.
We left full, bloated in fact (none of us were hungry an hour later… I purposely waited not to wirte this review for 24 hours just to see when we’d get hungry again). There were left overs as the food was very filling. But, we didn’t fight over who was NOT going to take it. It was taken home gleefully.
Humbly submitted for your consumption,
–Lonnie Goldman aka Mee Magnum (“Chop! Chop!”)


All I have seen on social media for the past week is status’ and photographs of the new ‘Chinese Munchy Box’ that has apparently just been brought out. It’s crazy to think it has taken so long for them to introduce this to the menu. Also, I’ve heard that many radio stations have been discussing it too. As my boyfriend loves Chinese food; we decided to get one of these notorious munchy boxes to see what all the fuss was about.
Personally, when it comes to takeaways, I’m a pizza lover. I’m crazy about pizza. On the other hand, it was nice to have a Chinese for a change. I’m a terribly fussy eater – and I actually don’t like chicken (which the majority of the munchy box consisted of) – but I have to say the chips were absolutely out of this world. Phenomenal. They really were. The chips were coated in a salt and chilli batter, or something, and they were just so delicious! I’ve never had chips like it. I basically just ate the chips and dipped them into the curry sauce and let my boyfriend demolish the rest. There was still plenty left at the end too. You definitely get your money’s worth.
On behalf of people who love chicken and Chinese food; I thought a blog about the Chinese munchy box was necessary. Although, I reckon in about a year’s time that these will be the norm and everywhere will be selling them. At the moment, it’s difficult to find somewhere that does. The place that I purchased mine from wasn’t local and my boyfriend had to drive us there (he was more than happy to do so as he was really excited about trying it). As a result, he was pleased with his meal and highly recommends it. We both thoroughly enjoyed it.
They are highly popular at the moment. The Chinese takeaway we were at had about 20 orders and pick ups for a munchy box whilst we waited on ours. It’s pandemonium. Just think, in a years time, we will all probably think nothing of it. But for now, everyone should at least try it!
Here’s a photo of ours!
Charlene McElhinney. 9th of October. 19:44


C3 Brand Marketing launches kids’ meal entertainment program, prioritizing family-owned restaurants.
Independent restaurant owners can now elevate the family customer experience with tailored, kids’ entertainment programs from Creative Consumer Concepts (C3), a marketing agency that helps restaurant brands connect to families with children. The new product line, C3 Signature, offers a variety of kids and family entertainment products that allows local restaurants to offer big-brand ideas that still help reinforce local restaurant identity. C3 Signature includes a variety of personalized kids’ meal entertainment options such as activity books, menus, cups, crayons, and meal bags.
“There are small ways to make a big impact but for those independently owned-restaurants, there are very limited options for entertaining kids,” says Jennifer Loper, President for C3. “There is a glut of inexpensive and low-quality materials that have little relevance with today’s consumer or direct ties with modern brands, which we specifically address with C3 Signature.”
C3 Signature offers quality games and activities to foster and promote a range of interactivity between kids and parents, turning a dinner into an experience. Research shows that casual dining restaurants see an average check increase of 275% when kids ages six to 12 are present compared to an adults-only group, according to NPD’s CREST® service.
“When making an out-of-home dining choice, children influence the head of the house and more often than not, they decide where the family eats and how long they sit at an establishment,” says Loper. “With Americans dining out more than ever, it represents a great opportunity for restaurant operators to appeal more to the family dynamic.”
The products are ready-made, but also offer restaurant personalization and are specifically designed to serve the needs of both casual dining and fast casual restaurants, enabling restaurant organizations of any size to have a strong kids’ program. Personalized products feature templated designs with the option to include a restaurant’s brand name, logo, menu and pricing. More can be viewed at www.c3signature.com.
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Mon, Oct 05|
5546 Chestnut St
Public School House presents Pop Up! Sicilian Dinner Pairing
Benvenuti to our Pop Up! Dinner Event at Public School House featuring a Classic Sicilian Dinner by our very own Chef Vito!
Time & Location
Oct 05, 2020, 11:50 AM – 11:55 AM
5546 Chestnut St, 5546 Chestnut St, St Charles, MO 63304, USA
About the event
A Five-Course Meal & Drink Pairing 🍝 🍹Our Pop Up! Event series kicks off with A Night in Sicily - presented by Chef Vito at the Public School House! Served in the traditional european style: Antipasto, Primo, Secondo, Salad, and Dolce! See our menu and additional event details below: Pairing meal is $70, meal with no drink pairing $45 your reservation fee goes toward your meal that evening! Antipasto
🇮🇹 Shrimp rolled in olive oil and seasoned breadcrumbs, grilled, lemon butter sauce.
🍷 Pinot GrisPrimo Piatto
🇮🇹 Eggplan caponata with grilled parmesan polenta
🍹 Aperol Spritz
🍋🍋🍋 Pallet cleanse with Limoncello 🍋🍋🍋Secondo Piatto
🇮🇹 Portabello Mushroom Raviola with a Marsala Cream Sauce - Beef Spiedini, Amogio Sauce
🇮🇹Sicilian Salad with Olive Oil & Vinegar
🍹Vodka Campario Craft CocktailDolce
🇮🇹Olive Oil & Prosecco Cake - Tiramisu
🥃 Sicilian ManhattanWe have missed you and we can’t wait to enjoy a drink together again! See you all soon!


The Best Tips For Brewing Excellent Coffee
There are a number of things to take into consideration when shopping for coffee. Especially if you're just starting out drinking coffee, you might not know exactly what to look for. This article will tell you what you need to know to tailor your coffee choices to your unique tastes.
Do you sometimes just want one cup of coffee instead of a whole pot? Shop for single cup Keruig coffee maker. You can select from a bunch of different flavors, which adds to your coffee experience. The Keruig has many unique features and has a large selection of machines to choose from.
Avoid reheating brewed coffee. This will not expel harmful chemicals, as some believe. Some of the compounds in coffee can begin to deteriorate within 30 minutes of brewing, especially if it is left sitting on burner or is heated in the microwave. A bitter taste may result.
Does your coffee taste okay? Run the machine with just water to let it get hot. Once the pot of water is heated up, continue with your coffee grounds. This will also help clean the machine.
If you purchase coffee beans, do not store them in their original packaging if it has been opened. The key is to put them into a container that shields them from light and air. Your beans will stay fresh for longer this way.
When purchasing a new coffee maker, always give it a trial run. Essentially, make a pot of coffee without the coffee. This will remove any strange smells or debris that may have been sitting inside of it.
Iced coffees can better be accomplished by brewing strong coffee during the night and refrigerating it. In this way, you can have cold coffee that has not been watered down after being poured over ice. You may want to sweeten and cream it up beforehand. By doing this, you can create the perfect iced coffee.
It is a good idea to purchase a coffee grinder for your home. Freshly ground beans retain more oil and will produce a richer, more aromatic cup of coffee. Most models allow you to adjust the coarseness of the grind to accommodate different brewing styles. Many coffee makers come with a built in grinder so you don't have to have have a machine for grinding and then another for brewing.
You need not freeze your coffee. Coffee picks up smells and flavors from other foods kept in the freezer. Storing coffee in an opaque, airtight container is ideal. If you must freeze it, keep your coffee in a sealed bag.
Choose a coffee grinder with conical or flat grinding burrs. If you do, you will find that there is not as much heat created. This will keep the coffee unadulterated. Blade grinders can have inconsistencies. This causes excess heat, and it can burn your coffee beans.
In the morning, you may be impatient to get the first sip of your coffee, but do not pour your cup before the coffee is done brewing. While certain coffee makers allow for this, you will find that the flavor is harmed. Purchase a device with a preset timer. By doing this, your coffee will already be brewed before you're even awake.
To make your coffee have a mix of tastes, buy creamers or syrups to pour in after the brewing is done. This will also reduce the excess build up of flavors on your machine. You can also serve guests the flavored coffee that they desire. If you add milk or cream, add flavors prior.
With everything you've learned from this article, you're sure to surprise yourself with your next mug of coffee. With the all the choices out there, you probably want to find what is best for you. Before buying your next bag of coffee, remember what you learned here.


CAFE on the DECK
9.30 AM - 11:00 AM
Come and enjoy assorted sandwiches, savoury pastries, Mitchell Bakery's award winning Lamingtons and Scones with fresh cream and a variety of locally produced jams. Served with complimentary tea, coffee or water.
Book ahead by calling the friendly Spa staff on (07) 4624 6923 and receive 10% discount on your morning tea.
Problems with transport?
No worries: Call the Spa to arrange transport to and from the Spa in the Courtesy bus.
Cafe on the Deck offers both a delicious and healthy All Day Menu and a mouth watering Lunch Menu tailored for those who enjoy great food without the unhealthy downsides.
The Great Artesian Spa proudly serves MERLO coffee.
11:30am - 2:00pm
Ask for your loyalty card !
9 x coffee = 1 FREE
All Day Menu
9:00am - 5:00pm
9.00 AM - 11:00AM
Treat yourself and your loved ones to a morning off. Sunday Breakfast on the deck is a great way to wind down the weekend, recover from the night before or simply to just relax and enjoy the atmosphere and enjoy a scrumptious breakfast. Served with complimentary tea, coffee or juice on request.
Poached Tasmanian Salmon
Thai Salmon Fishcakes
Creamy Chickpea Tikka Marsala


631 Penn Avenue
Aladdin Mediterranean Restaurant
401 Penn Avenue
614 Penn Avenue
A relaxed dining experience featuring gourmet food and
fine wines with unparalleled service.
Brewer's Bar and Grill
101 South Third Avenue
550 Penn Avenue
616 Penn Avenue
Chef Alan's American Bistro
525 Penn Avenue
For those who enjoy a tropical ambience with the
delicacies of the Mediterranean. Equipped with a full
service bar and dining room. Three banquet rooms are
available for business meetings, parties, receptions and
410 Penn Avenue
426 Penn Avenue
Specializing in Homemade Cakes, Pies, Cookies, Brownies,
Tarts and Coffee Cakes. Our delicious products come in a
variety of sizes. Opening Soon!
500 Penn Avenue
Ristorante & Pizzeria
421 Penn Avenue
Seafood Market & Sushi Bar
619 Penn Avenue
Café and Bakery
739 Reading Avenue (VF Designer Place)
New Location! Monday, Tuesday,
Wednesday & Friday 6:30AM-8:00PM, Thursday 6:30AM-9:00PM,
Saturday 8:00AM-9:00PM, and Sunday 9:00AM-4:00PM.
Gluten-Free NOT Taste-Free. Green Cafe. Natural,
Organic, Responsible. From delicious baked goods and
beverages to eclectic bistro fare accommodating traditional
and special dietary needs, the Good Eatz Green Cafe has it
all. Immerse yourself in a unique serene and socially
responsible atmosphere with delicious cutting edge fare and
you'll find that it is easy being green.
532 Penn Avenue
Chinese food restaurant and take out.
711 Penn Avenue
Exotic Truffles, Chocolate Sandwiches, Haute Chocolate
Drinks, Cakes, Pastries, Chocolate Fountains, Ice Cream and
602 Penn Avenue
Mike's Taste of Philly
449 Penn Avenue, Rear
Philly-style cheese steaks, hoagies, pizza, smoked wings,
salads, and much more! Open Monday through Saturday
Mom Chaffe's Cellarette
148 Tulpehocken Avenue
615 Penn Avenue
Tuesday-Thursday 11AM-9PM, Friday & Saturday 10AM-10PM and
Say Cheese! Restaurant & Cheese
600 Penn Avenue
hours Sunday 9AM-3PM, Wednesday 10AM-4PM, Thursday 10AM-9PM,
Friday & Saturday 10AM-10PM.
450 Penn Avenue
Hours: Monday through Friday 7:00AM-10:00PM and Saturday
& Sunday 8:00AM-9:00PM.
Sweet Addictions Bake Shop
701 Court Street
544 Penn Avenue
Taste Buds on the Avenue
530 Penn Avenue
Treats and sweets, invitations, gift baskets, parties in a
box, specialty cakes and event planning.
Taste of Crepes
617 Penn Avenue
Third and Spruce Café
238 South Third Avenue
Unique Desserts by Chef Anne Louise
530 Grape Street
448 Penn Avenue
709 Penn Avenue
Coming Fall 2013!
Well Dressed Cake
713 Penn Avenue
Wendy's Old Fashioned Hamburgers
712 Penn Avenue
West Reading Diner
411 Penn Avenue
Diner open 24 hours serves breakfast, lunch and dinner.
Take-out available. Assorted homemade pastries, pies
and cakes made daily on premises.
West Reading Tavern
606 Penn Avenue
Restaurant/Tavern serving lunch and dinner Tuesday thru
622 Penn Avenue


By Darlene Fung (V)
I am a swimmer, and being a swimmer means having a notoriously large appetite. We high school swimmers might not be inhaling Michael Phelps’s famous 12,000-calorie diet, but we certainly do consume more than the 2,000 calories an average American eats in a day. That being said, over one third of my daily food intake comes from Pingry’s cafeteria, and if I’m being totally honest, I love it.
While some may not share this sentiment, I look forward to lunch at school every day. I came to Pingry as a freshman, and I vividly remember my buddy day. I sat through a health class, a chemistry class, and a geometry class. The classes were all great, but I have to say, lunch was my favorite part of that day. I was floored by the swarm of students walking around with a wide variety of well-portioned meals that were vibrant in color, served on real plates, and eaten with real silverware. There was chicken, and rice, and pasta, and grilled cheese, and salad, and a panini station, and peanut butter and jelly—the options seemed endless!
I’ve been to other schools’ cafeterias where students are served a few chicken nuggets, one scoop of mashed potatoes that are made from powder, and some canned fruit that consists of a couple of beige cubes floating in syrup. On other days, students get a boiled hot dog set on a slice of white bread, a scoop of brown bean paste, and some soggy, gray collard greens that nobody but the bravest kid would eat. Food is served on styrofoam trays that are smaller than the average Pingry student’s laptop, and that’s that.
The difference between these schools’ lunches and Pingry’s lunch is night and day, and come freshman year, I was exceedingly satisfied with my dining experience at Pingry. I was so grateful to have a variety of healthy options to choose from as well as the chance to grab a piece of fruit to snack on throughout the day.
As my freshman year went on, I also became increasingly appreciative of the care taken to make our dining experience the best it can be. The kitchen staff puts an incredible amount of effort into serving hundreds of hungry, growing students a variety of over six different meal options daily. Even when we are not at school for lunch, whether for a game or a field trip, we are still served food thanks to the extra time put in to make brown bag lunches on top of regular in-school lunches.
In addition to the effort the kitchen staff puts into all the nutritious meals they prepare for us, they go above and beyond to tend to the small details regarding how we are served as well. Every day, just like my first day of freshman year, I am greeted with a warm smile and a “Hi, how may I help you?” before I am served a neatly portioned plate of food complete with an extra ladle of sauce, a sprinkling of green onions, or even an edible flower.
It is the special care the kitchen staff put into the deliciously prepared lunches we enjoy five days a week that makes our dining experience all the more meaningful. So the next time you are in line waiting for lunch, don’t forget to express your gratitude to the kitchen staff. And if you find something that doesn’t particularly suit your taste, think about how lucky we are compared to the students in some other schools. Just as we already appreciate the amazing choices we have in classes, sports, art, and beyond, we should show our appreciation for the great choices we have in our lunches as well.


FOOD MATTERS is a brand new RTÉ One series which uncovers Ireland’s food sustainability, and explores how the food system is a major contributor to the climate change emergency.
Presented by GIY (Grow it Yourself) founder Michael Kelly, this brand new six-part series sees Michael travelling throughout the country, meeting farmers, food producers, food experts, climate experts and chefs.
He also talks to economists, ecologists and activists as he digs deep to uncover the complexity of the Irish food system and how it works, delivers and impacts the environment.
“The food system is a major contributor to the climate emergency, and the choices we make each day around food can be some of the most compelling pieces of climate action we can take in our lives”, says Michael.
“There are inspiring solutions to the problems in our food system happening right under our noses. In Food Matters I travel around Ireland exploring these issues and meeting the people and projects that can help change the food system, one meal at a time”.
Food Matters is filmed at Grow HQ in Waterford, the home of GIY, as well as on location in counties Cork, Kildare, Dublin, Westmeath, Kerry, Meath, Wicklow, Tipperary, Limerick, Kilkenny and Wexford.
In this first episode, titled ‘Love Soil’, Michael travels to West Cork to visit Dr Steve Collins, a pioneer of regenerative agriculture, who is farming on the side of a mountain, and managing to grow a superfood in bad soil.
Michael then heads to Kildare to meet 4th generation Athy farmer Colm Flynn who started to think differently when it comes to his soil, and rehabilitated his soil using biological solutions.
In Kilbeggan, Westmeath, Michael learns how nutrient enhancing soil on an organic oat farm is proving very successful in the production of Kilbeggan Oats for farmers Pat and John Lalor.
Michael completes this first episode with a visit to Cork where Brian McCarthy of Cork Rooftop Farm is working on a potential future solution to urban growing, in a surprisingly different garden on a rooftop.
FOOD MATTERS is produced by David Hare of InProductionTV and Scéal Creative for RTE, and supported by the EPA Stop Food Waste and ReThink Ireland campaign.
Food Matters airs Wednesday March 29 on RTÉ One at 8.30pm.


Fruit and vegetables are a cornerstone of any healthy and nutritious diet. Eating a good mixture of fruit and veg daily is vital if you want to ensure that you have good health throughout your life, especially as you get older. They contain a number of vitamins and nutrients that are difficult to find in other food groups, and there are virtually no downsides or health risks associated with eating fruits and vegetables, compared to many other types of foods. However, it can be difficult to find fresh fruit and vegetables when you live in a city.
Supermarkets often sell fruit and veg of relatively poor quality, which may already be days old when it reaches the shelves. If you are a business in the hospitality industry, this produce may not be of good enough quality to serve to your customers. On the other hand, if you are simply looking for produce to feed yourself and your family, you may just want to get the best possible ingredients that you can. This can also be difficult to find time to do if you are busy with other things like working or taking care of your family.
If any of this is relevant to you, you might want to consider using a fruit and veg delivery in Brisbane service to supply you with produce. FMD Produce is a produce wholesaler in Brisbane that offers delivery services, both to private customers and businesses. The company has maintained strong links to farmers and markets throughout the years, meaning it has access to some of the freshest produce that you can find in Brisbane. In addition, the delivery service is a very convenient way to get some or all of your produce, without needing to go out and source it yourself. Why go to all the effort yourself, when you can get the best possible fruit and veg delivered to your home or business instead?


Arrangements for every occasion
Aboard The Boat Bar, enjoy a delicious shared dinner (2 or 3 courses). Shared dining is the way to have a fun dinner with your group. The cooks prepare different dishes that you share together. There is plenty to taste!
A burger at The Boat Bar is always good! Everyone can create their own burger (beef, chicken or vegan) with a variety of toppings. There's flatbread with dips beforehand and a delicious dessert to finish with.
Join your group for a delicious lunch plate at The Boat Bar. A tasting of cold and hot lunch dishes to share together. Vegetarian options as well!
Drinks in the bar or on the terrace always enjoyable. The atmosphere creates a relaxed feeling. The appetizers are good and made with care. The drinks package includes unlimited drinks (Dutch bar) and hot and cold appetizers.
Enjoy a delicious cocktail tasting together. The cocktails and appetizers will be served in a cool cocktail tree. This arrangement is guaranteed to be a success!
The beer tasting is a perfect arrangement for groups of friends. Taste the tastiest Rotterdam beers combined with savory snacks.
Cruise with dinner
Sail and dine, an intimate get-together with your party. The ship's chefs prepare a varied and delectable 3-course dinner. Will you choose the standard or deluxe menu? Plenty of choice!
Step aboard with your group for a pleasant cruise along the skyline and through the ports of Rotterdam. Enjoy the beautiful view and a delicious barbecue with meat, chicken, fish, salads, bread and dips.
Sailing and drinks is the ideal combination! The captain welcomes you and sets sail to the ports. You will see the most beautiful spots of Rotterdam. Meanwhile, unlimited drinks (Dutch bar) and delicious appetizers will be served.
On Rotterdam's Maas, enjoy a delicious Spanish tapas tasting! Settle down on the outside deck or take a seat in the saloon. Highly recommended for any group!
We light the barbecue on the terrace of the Midget Golf Course! Meat, chicken and fish will be prepared for you on the Green Egg, as well as French bread with herb butter, salads, vegetables and of course different sauces. There is something for everyone! The BBQ package includes unlimited drinks (Dutch bar).
We look back on our great event in Rotterdam together with our colleagues and their partners. Thank you for your cooperation and until next time!
How well you understand your profession; chapeau! Everything ran like clockwork, the activities were great and that mainly thanks to your enthusiasm (and humor!)!
Our event turned out to be a hit, because it became 100% Rotterdam. Everything was organized to perfection.
The whole process was super, quick and clear response. My compliments for the fine communication!


The Ethnomusicologists’ Cookbook: Complete Meals from Around the World [1ed.]041597819X, 9780415978194, 9780203960301
Description:Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to the Hebrides and enjoy a Scottish feast? The Ethnomusicologists’ Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey. Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they’ve observed how music is an integral part of social interaction, particularly when it’s time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over 35 complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal. The Ethnomusicologists’ Cookbook combines scholarship with a unique and fun approach to the study of the world’s foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.


SUMMER FEEDING PROGRAM
With summer right around the corner, it’s time to think about keeping children eating healthy while school is out. The Marysville Exempted Village Schools in partnership with the United States Department of Agriculture, provides free meals to children during the summer months. There are no income requirements, and any child under age 18 may come and eat. This summer, meals will be served at the Partners Park pavilion, each day, Monday through Friday, June 4-August 10 from 12:00-12:45 p.m. Click here for the Summer Feeding Program flyer.
CHILD NUTRITION SERVICES
It is the mission of Child Nutrition Services to make a significant contribution to the overall physical and mental well-being of each student to enable them to participate fully in the education process. Our goal is to provide school meals that are both nutritious and appetizing.
What is included in a reimbursable Lunch?
A school lunch includes five food components: an entrée item with protein and whole grains, a side of vegetables and fruit, and a selection of low fat or fat free milk. Students must take at least 3 components for a meal to be considered a reimbursable meal. At least one of the 3 components must be a serving of a fruit or vegetable (high school students can take up to 2 servings of both fruits and vegetables).
What is included in a reimbursable Breakfast?
A school breakfast includes three components: an entree item with whole grains or an entree item with whole grains and protein, a side of fruit and a selection of low fat or fat free milk. Students may take up to two servings of fruit/juice as a part of their breakfast, but must select at least one serving. Breakfast is served daily in all buildings. Check with your school cafeteria for exact serving times.
Meal Prices: 2018-2019
Elementary: Breakfast $ 1.60, Reduced $0.30 Lunch $ 2.75, Reduced $0.40
Inter/Middle: Breakfast $ 1.75, Reduced $0.30 Lunch $ 3.00, Reduced $0.40
High School: Breakfast $ 1.75, Reduced $0.30 Lunch $ 3.00, Reduced $0.40
A La Carte Milk (all schools): $0.65


‘I hope it’s someone’s birthday today!’ Do you also wish for the same thing as me? Yes, because of birthdays and celebrations equal to cakes. We all love cakes; whether it is cupcakes or pastries. Cakes need no introduction. Each enjoys having them, the creams, icing, and whatnot. They’re available in some amazing shapes, colors, and flavors too. Today, I’ll show you how to make a cake step-by-step at home.
Normally cakes are made of flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents such as baking soda or baking powder. But added ingredients are required for different flavors. Nowadays, it’s quite easy to make cakes as we bake at home. But, in historic times this wasn’t the case.
While at that time considerate labor went into cake making (particularly the whisking of eggs), baking equipment and directions have been simplified so that even amateur cooks can bake a cake.
Also, the first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.
We all know how difficult it is to resist cake! Hence, they are served at almost every celebratory event like anniversaries, engagement ceremonies, birthdays, baby showers, weddings, etc. And especially birthdays, come on ‘Is it a Birthday without a Cake?’
Cakes are broadly divided into several categories based on the ingredients and mixing techniques:
- Butter Cakes (made from creamed butter, sugar, eggs, and flour)
- Sponge Cakes [or foam cakes] (made from whipped eggs, sugar, and flour)
- Chiffon Cakes (sponge cakes with vegetable oil)
- Chocolate Cakes (cakes with melted chocolate as a part)
- Coffee Cakes (have a crumb topping called streusel)
- Baked flourless Cakes (include baked cheesecakes)
- Butter or Oil Layer Cakes (include packaged cakes)
- Yeast Cakes (very similar to yeast bread)
You won’t believe people search for cakes so much. Let’s find the cake which is the most demanded. Topping the list is chocolate cake, there are like 450,000 searches every month. Like, imagine! Any guesses for the second one? I’ll tell you, it’s red velvet with almost 320,000 searches every month. Yes, cakes are being searched so much. Everyone wants to bake!
Now enough of the description, let’s jump into our recipe. So, this is one of the easiest ways to make a cake. Just follow the instructions correctly and your cake will also turn out to be as amazing as mine.
Today I’m going you, how to make a CHOCOLATE TRUFFLE CAKE. Okay so are you’re excited? Let’s start right away.
Take the following substances in a bowl and don’t forget to pass it through the sieve.
- 150 gm all-purpose flour (Maida)
- 25 gm cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Now these are our dry ingredients and we also have to sift it twice, to incorporate air in our batter.
Now let’s sift it the second time. Well done!
Okay now let’s consider the wet ingredients. Take another bowl and put 80 gm of salted butter and add 60 gm of sugar in it.
Take a grinder and grind them together. Grind, grind, grind till it becomes pale yellow, and then add 5 tablespoons of condensed milk to it.
Now beat it, beat it, and beat it till it becomes smooth. Once it becomes smooth, it is ready.
Now we need:
- 125 ml of milk
- 1 teaspoon vanilla essence in it
- 1 teaspoon of instant coffee powder
Add them together. The instant coffee powder helps to enhance the taste of chocolate flavor.
Okay so before moving to the next step, I have something amazing for you. After every two steps, I’ll tell you some amazing facts about cakes. Have fun!
DID YOU KNOW?
The world’s most expensive cake cost $35 million.
Now mix the dry and wet ingredients turn by turn. Put a few dry ingredients in the bowl containing wet ingredients and add some milk. Just mold it together.
Again pour in a little bit of dry ingredients and then some milk and mold it together.
Since we’re mixing them in turns, it gets easily mixed and you don’t have to stir it too much. Extra stirring will make our cake tough which we don’t want, so be careful.
Take a 6-inch baking tin and prepare it for our cake, i.e. grease it with butter and cover it with parchment paper from the inside.
It’s time to transfer our batter in the tin now. Fill the tin with your batter and push the batter from the sides to the center. Try to make it as even as possible using a brush.
DID YOU KNOW?
The proverb ‘a piece of cake’ was not coined until the 20th Century.
Tap it two times on the table to get rid of the small air bubbles that we can’t see but are present in our batter.
Now you need to put our cute little tin in a preheated oven at 180 degrees for 30 mins. Good job! Well done until now. Now let our cake bake for some time but we don’t have to take a break, we have to prepare sugar syrup and all the ingredients for icings too.
Do you know why are we making sugar syrup? Because adding sugar syrup will make our cake softer and moister. Come on. Let’s get back to work! Take:
- 3 Spoons of sugar, and
- Half cup of water
Heat them together on the gas until our sugar completely dissolves. Let it cool for a while now. And yes you can add a cinnamon stick or orange peel for added flavor.
DID YOU KNOW?
Jan 27th is National Chocolate Cake Day.
Okay 30 mins up! Get your beautiful cake out and let it cool in the tin itself, at least for 5-10 mins.
Now unmold the cake from the tin. Take a knife and run it over on the side of the cake. Be careful and don’t cut your finger. Take a clean plate and cover the cake with it. Now invert. Remove the tin. Also, don’t forget the parchment paper. Remove it carefully. Take another plate and cover it and invert.
Now let our amazing cake cool for a while then we’ll take the further steps to assemble it.
Now it’s time for the chocolate truffle Icing. Wohooo! I’m too excited so let’s just get started.
We need 2 cups of fresh cream in a pot and heat it. Switch off the gas before it comes to a boil.
Take 750 gms of any chocolate of your choice in a bowl. I am taking dark chocolate but the choice is up to you.
Put the cream in the chocolate bowl and also add 2 tablespoons of salted butter for added shine.
Let it sit for a while and then stir it using a brush. If your chocolate hasn’t melted enough, don’t worry you can use the double boiler set up to melt it. The consistency shouldn’t be too liquidy. Now we have to let it sit for 3-4 hours for it to thicken up. Come on, you too deserve a break. Well done, I loved your efforts until now.
DID YOU KNOW?
The world’s tallest cake stood 108 feet, 3 inches high.
I guess you’re looking at the cracks and domes on your cake and getting disheartened but you don’t have to be! Since we’ve baked in a small 6-inch tin, this is a normal feature.
So let’s clear the domes by leveling our cake. Take a serrated knife to cut the layers of your cake. There are going to be two layers. Yeah, we’re making a tasty, two-layered cake.
Keep your knife straight and cut slowly, mind your finger, and rotate the cake slowly and level the top of your cake.
Now cut the second layer.
Now we just have to soak our second layer in sugar syrup using a small brush. Okay now put our completely ready, thickened up chocolate truffle icing on the second layer.
Start with 2 tablespoons and spread it evenly with a spatula. Now transfer the first layer on it and don’t forget to also soak it in sugar syrup. And if your cake is crumbly and falls apart don’t worry you can always patch it up. It’s our cake it is very forgiving.
Soak it in more sugar syrup and then add truffle icing on the cake. Cover the sides too. Crumb – coat the cake, i.e. we have to take all the crumbs of the cake and made a smooth finish.
Now we have to refrigerate our cake for 10 mins. Then we will proceed towards our final icing. Here comes my favorite part.
DID YOU KNOW?
Blowing the candles has a story. It is believed that smoke carries their prayers to heaven. So in ancient times, people used to blow one candle at a time.
Now put the chocolate truffle in the microwave for 10 seconds to get the shine back.
Cover the entire cake with it. Now you can use a scraper if you have it at home and if not you can use the back of your knife. Smoothen the sides of your cake and also smoothen the top by taking the sides inside.
Since the truffle icing is thick and sticky, refrigerate the cake for 10 mins. Now heat the leftover truffle again in the microwave, so that it becomes liquidy again and also gets back its shine.
Pour this heated truffle on the cake. Without touching it too much, shake our cute little cake to smoothen the top.
Now it’s time to add the final touch to our delicious cake. We have to decorate the cake. Remember, there are many ways in which you can do it. It’s multi-ganache. Okay, I’ll tell you what I did! So I filled the leftover ganache in a piping bag and made beautiful swirls on my cake. I also added some white chocolate sprinkles to decorate my cake. You can see how beautiful and delicious my cake looks!
You can decorate it the way you want, but using piping bags, make it easier and attractive so you can try that. Don’t forget o sprinkle your cake with Love! It’s the most important ingredient. Okay so now our CHOCOLATE TRUFFLE CAKE is finally ready!
DID YOU KNOW?
Okay, this is the last one now. During the 17th century, in England, people believed that keeping fruit-cakes under the pillows of those who are unmarried will give them sweet dreams about their fiancée.
The Bottom Line: How to Make a Cake
Make sure you don’t even miss a step or else you won’t get the desired result. Okay now let’s just eat our cake! I hope it’s as delicious as mine. I know it’s worth the efforts. I am so proud of you, you finally made it.
Every time you have a celebration in the house, you don’t have to rush to the bakery to get a cake. You can just bake it at home! Isn’t it fun? Now go and make everyone taste your amazing cake in the house. You can also surprise your friends by gifting them a home-made delicious cake. I hope it was fun. Thank You!
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Welcome to the Altair Restaurant and Bar!
That’s right, our little Motel has a fully licenced bar and restaurant serving breakfast and dinner by request! We also cater so please let us know what you would like and our resident Chef Charlee, who is all the way from southern United States, will be happy to organise a menu to suit your taste or just come in and pick from our delicious menu. We specialise in Spanish and Mexican food with a variety of wines to compliment your meal choice.
Our restaurant is usually open Tuesday through Saturday for breakfast and Tuesday through Friday for dinner but we are however currently closed for singular bookings due to Covid. We are also available on Saturday Evenings for private parties or for our monthly special day we advertise ahead of time. We hope to see you soon!
To book a table please click the button below


Croissant & Company Downtown is a specialty deli, bakery and catering company.
The owners, Nadine Obernolte and Jeffrey Rice, have been in business at the corner of High and Ferry in downtown Salem, OR for many years. Their customers love them and the atmosphere of their friendly family-owned and run business. They take care in every meal they make, and people notice. People like their friendly staff, and they come back for that as well as the great food.
Call Us Today! 503-362-7323
They take pride in offering the best baked breakfast foods, hearty soups and delicious sandwiches for their customers. It’s a regular stop that people make a part of their day, because it answers all those needs you have in your busy schedule. You never have to worry about what to have for breakfast or lunch, because Croissant & Company has something for you.
Stop by for a quick treat on your drive to work or stop by for lunch any day of the week for fresh wholesome croissant or baguette sandwiches and soup. You are definitely going to find something that you enjoy, and you will want to keep coming back.
Croissant & Company Downtown also offers catering for any special events.


Food deserts are areas with limited access to affordable and healthy food, usually due to the absence of grocery stores within a convenient distance. While food deserts exist in both urban and rural communities, their definitions differ due to the different characteristics of each community. A rural food desert is defined as an area where residents must drive more than 10 miles to the closest grocery store or supermarket. According to the USDA’s Economic Research Service, approximately 25% of Americans living in food deserts are located in rural areas. To find out if you live in a food desert, check out the USDA food desert map locator here.
Food deserts exist in rural areas for several reasons. One of the largest contributing factors is lack of reliable transportation. Driving more than 10 miles may not seem far to those who own vehicles, but for those without a car, getting to a grocery store can be a daunting task. If you live in a rural area, public transportation is likely lacking. That leaves the option of getting a ride from a friend, which can often be difficult, or finding other modes of transportation, such as a taxi. However, assuming taxis are even an option in certain rural areas, this mode of transportation can be expensive. If a grocery store is 10 miles away, assuming an average initial charge of $2.50 and per mile charge of $2, transportation costs alone would cost approximately $45 round trip. When finding transportation to a grocery store becomes prohibitively difficult and expensive, the only option left may be to shop at the local convenience store where fruits and vegetables are likely to be in short supply.
Low population density is also a contributing factor in rural areas. With low populations, supermarkets or grocery chains are less likely to exist. For example, rural counties in Arkansas, Louisiana, and Mississippi average only one supermarket per 153.5 square miles. If a rural area is lucky enough to have a supermarket, because populations in rural areas are declining, these markets may close down or relocate to more populous places. According to the Center for Rural Affairs, one in five grocery stores has gone out of business in the last four years in rural areas. For more statistics on grocery store loss in rural areas, see this post. With supermarkets being nonexistent or closing, the prospect of gaining access to healthy food is grim.
The expense of fruits and vegetables and the inconvenience of cooking is another contributing factor to food deserts in rural areas. Healthier foods tend to be more expensive than unhealthy ones. For example, while the overall price of fruits and vegetables in the United States increased by nearly 75% between 1989 and 2005, the price of fatty foods dropped by more than 26% during the same period. Additionally, the cooking fresh meals can be time consuming, while picking up a fast food meal, a microwave meal, or even a bag of chips and soda is quick and filling due to high fat content. With unhealthful food being cheaper and more convenient than healthy options, people are less likely to purchase these healthy alternatives. Consequently, convenience stores are less likely to carry fruit and vegetables if customers rarely purchase them.
If people in rural areas still have access to food in convenience stores, why should we care that so many rural communities are now considered food deserts? The answer is because food deserts are correlated with high rates of diseases such as diabetes, obesity, and heart disease. This also has a major impact on America’s wallet; according to a nationwide study in 2012, the cost of diagnosed diabetes is approximately $176 billion each year in medical expenses alone.


Opportunity to Increase Business Exposure in new Restaurant Australia Campaign
Destination NSW is asking regional food and beverage businesses to share their stories and encourage people to visit the Snowy Mountains. The new Restaurant Australia campaign will capitalise on the growing demand from travellers for authentic local culinary experiences as part of their travel.
All food, wine, beverage, hospitality and tourism businesses are encouraged to get involved from restaurants, cellar doors and festivals and events to farmers markets, producers, cooking schools, trails, breweries and tours.
The focus is to increase restaurant listings on visitnsw.com in Regional NSW destinations. Destination NSW has partnered with de Groots media, publishers of the highly successful website bestrestaurants.com.au, to offer businesses increased exposure by publishing information on bestrestaurants.com.au, sydney.com and visitnsw.com.
To make the most of the Restaurant Australia opportunity, it's important for industry to align their text, videos and images with key messages from the campaign which are defined as "People, Produce and Place" and tell the story about what makes the experience special e.g. people (winemaker, chef, grower), history (first vines planted), how it is made, speciality wine styles, local produce and amazing locations and landmarks.
How industry can get involved.
□ Register your business on Restaurant Australia's online hub www.australia.com/restaurantaustralia
□ Update or create a listing on visitnsw.com
Businesses can activate and update listings including details of their food and wine experiences on Get Connected, Destination NSW's free website membership program, open to all tourism operators within the State getconnected.dnsw.com.au,
Note: Restaurant listings on visitnsw.com and sydney.com are via Best Restaurants (details below).
□ Engage with social media using #restaurantaustralia, #newsouthwales, #destinationjindabyne #snowymountains
If you require further information on the Restaurant Australia campaign please contact Ben Janeczko, Food & Wine Specialist at Destination NSW via email: email@example.com


One has to be careful with your non-stick pans. When you scratch them, they begin to lose their non-stick qualities. The scratches eventually ruin your pans and the scratched off the coating is apparently being ingested as it gets into your food. Using plastic utensils helps protect the pan when cooking but it’s a challenge when you need to store the pans. Also, kitchens need to be compact and efficient necessitating the need to nest and stack our cooking equipment and pans which leads to another opportunity for scratching. There exists a need for effective protection for our pans that would allow for nesting and stacking without risking scratching the surfaces that need protection.
The solution is a cover for a nested and stacked pan that provides protection, stays in place when stored and reduces the risk of scratching the surfaces that need protection. That solution is the Pan Guard.
The Pan Guard will come in various sizes to fit almost any size cooking pan. The top will be a semi-elastic transparent material with a knob and an outer band that fits over the edge of the pan. When the Pan Guard is off the pan the outer band will be stiff enough at a specific minimum diameter – but when it needs to be placed on a pan it can be elastically stretched to achieve a wider diameter thus allowing it to grab on to the side of the pan (think of how a shower cap would work). When it’s time to put the pan into storage simply slip the Pan Guard over the top of a pan and then nest it with the other pans in a cabinet, shelf or hang it on a rack. The Pan Guard will also keep your pan’s cooking surfaces clean for indefinite periods of time while in storage.
The cover will be elastic enough to conform to the weight of the pan that is stored on top. The knob serves as a handle but also as a spacer, with its point on the bottom, keeping the semi-elastic top from sticking to the bottom of the pan when in storage. The outer ring, in its non-stretched condition, will be stiff enough so that it may serve as a pan lid. When using it as a lid, the outer ring can either be placed in or outside of the pan, returning the condensation either to the cooking side or outside of the pan.
The Pan Guard is intended to be inexpensive to produce and could provided multiple uses especially in protecting your non-stick pans.


We love this cake from Favorite Recipes From Quilters for two of the four birthdays in our family. The first time our daughter made it for my birthday, she said after she was all done, “I didn’t realize how labor intensive this cake is!”
Yes, it IS labor intensive, and the loving effort invested in making this cake is a birthday gift, itself.
Makes 12 servings
16 tbsp. butter
2 c. sugar
2 tsp. vanilla
1-1/4 c. coconut milk (I use light coconut milk)
3 c. cake flour
3 tsp. baking powder
1/8 tsp. salt
1 c. finely grated coconut
4 egg whites, stiffly beaten
1-1/2 c. sugar
2 egg whites
5 tbsp. water
3 tsp. white corn syrup
1 tsp. vanilla
1. Preheat oven to 325 degrees F.
2. Prepare three 8-in round layer pans: grease lightly and sprinkle with flour or trace, cut out and place a circle of wax paper on the bottom of each cake pan (I always use waxed paper in the bottom of each pan for a layer cake. I had to rebake this cake for our daughter’s birthday one time when I didn’t take the extra minute for this step, and two layers broke apart getting them out of the pans).
3. Cream together butter and sugar until very fluffy. Set aside.
4. Combine vanilla and coconut milk. Set aside.
5. Combine flour, baking powder and salt. Add dry ingredients to creamed mixture, alternating with coconut milk mixture. Begin and end with flour and beat well after each addition.
6. Add grated coconut and beat well.
7. Gently fold in stiffly beaten egg whites.
8. Pour batter into 3 prepared 8-in. round layer pans.
9. Bake at 325 degree oven for 35-40 min.
10. Remove finished cake layers from oven and let cool for a few minutes in pans. Remove cake layers from pans and let cool completely on wire racks.
11. Prepare frosting: combine all frosting ingredients except vanilla in double boiler. Heat, beating at high speed until fluffy, about 5-7 min. Stir in vanilla and remove from heat.
12. Spread frosting evenly between layers and over outside of cooled cake.
13. Generously sprinkle outside of cake with extra coconut.
14. Enjoy! This cake won’t last long…every crumb will soon be gone.


There’s this lovely woman who sits outside the Shangri-La Hotel in Lazimpat most every afternoon, selling a fresh, random assortment of vegetables from her garden (I presume) and around this time of year she sells courgette flowers (aka squash blossoms). It’s the only place I’ve ever, ever found them available in Nepal. Ever. This year I was too lazy to fry them up in the Italian way, so into my soup they went. Lovely.
Archive for the ‘Food’ Category
in gardening, Vegetables
Here’s what our little rooftop garden — a collection of pots, buckets and sacks — yielded day before yesterday. Green beans continue to be the most prolific crop of all we’ve attempted, though we’re getting better at tomatoes. The lone eighteen-day radish was delicious, and those green beans, simply boiled and doused in butter, were the highlight of our evening meal.
in booze, daily life, Food, Patan, Roads & Kingdoms
After my earlier piece on breakfast was published last year on the award-winning Roads and Kingdoms website, I’m super thrilled to have another one in their section 5 O’CLOCK SOMEWHERE: Drinking the World Every Afternoon. The article, which they’ve creatively titled Everybody Seems to be Eating Brains These Days (a huge improvement over my working title, I can tell you) can be found here.
In addition to being voted the Gold Winner for Best Travel Journalism Site by the Society of American Travel writers, they also had an unusually high number of James Beard Foundation Journalism Awards nominations this year. They’re an awesome website that I’m proud to be associated with, and if you haven’t checked them out, you really should. Their longform work is amazing, in-depth reporting, and the shorts are a lot of fun to read.
Anyone who knows me well has heard me tell of my love for chicken wings. Sadly, the places that served my favourite chicken wings have closed in the last few years, the buildings they were housed in victims of the earthquake or road enlargement work. So I’m looking for new favourites, and while doing research for an article I found myself in the picturesque courtyard of the DaLai-La hotel in Thamel having a single malt at their wonderfully named bar, Liquid Happiness. I sat and observed the goings on, interspersed with reading Rabi Thapa’s new book, Thamel: Dark Star of Kathmandu, also for an upcoming article. Liquid Happiness has a great bar snacks menu, and of course I went for the chicken wings with house sauce.
Are they my new favourites? No, but they’re pretty darn good. The only thing keeping me from making this place a habit is the price tag – in my case, it’s more special occasion than daily pit-stop. Still, highly recommended for great atmosphere, convivial staff, and excellent food and drink.
Most days since I became a regular here at ECS, I’ve either brought a sandwich or followed a group of coworkers to their favourite lunch spot, a local joint around the corner. However, not long ago a large rodent ran through there, inches from my feet. Fortunately I did not see it, but it has been enough to put me off returning there since. I’m well aware that many eateries in Nepal often play unwitting hosts to small creatures of all sorts, but what made this different was the fact that this place seemed to tolerant of or possibly even catering to the animal’s presence. And it was running from the direction of the kitchen, so…
This might seem a strange way to begin a post about delicious food, and yet. Feeling a little disloyal, the next time I wanted lunch I let the group go on without me and headed out on my own to a place across the street from our offices, where I’ve seen some of the staff eating before. It’s only marginally more upscale than the place favoured by most of my colleagues, but not by much. With chilly days still very much with us, I ordered one of my favourite winter dishes, a chicken thukpa. Thukpa is a thick soup of noodles and vegetables, served in a spicy broth, with or without your choice of meat or egg. It has its roots in Tibet, though the incarnations generally served nowadays in the valley’s small restaurants have evolved into a unique local variant.
Well, this version was delicious, and I was back again and again. A few days ago I opted for the slightly pricier ‘mixed’ thukpa, which has everything–veggies, eggs, and several kinds of meat. Heaven!
Yesterday–literally from one day to the next–warm, spring weather flooded the valley. Usually the change is more gradual, but this year the cold had lingered much later than usual, so the sudden change was all the more noticeable. Someone here at work said that the warm weather was triggered by the hailstorm we had a few days ago – everyone has a weather theory here!
All that to say, my thukpa eating days are pretty much over, unless we get another cold spell. So today, despite the heat, I ordered a last bowl of mixed thukpa anyway, the one you see here. It was delicious, another reminder, if I needed one, of why I love cold days best.
Whatever you’re eating as you read this, I hope it’s as tasty.
In early January I was offered the position of editor at ECS Nepal, the magazine I have contributed to for years as a freelance writer. It was a big surprise, but a good one. So far it’s been a crazy, hectic whirlwind of learning, hard work, and fun.
February’s magazine (above) is a special food issue, the first with my name on the masthead. It’s pretty funny it turned out that way, since food is the topic I’ve written about most for them over the years. The great group of people I work with did so much to make it happen on time in challenging circumstances and with a new editor taking over halfway through the process–I’m thrilled and honoured to be on the team.
These super-awesome incredibly delicious pork mo:mo are from New Dish, a little place tucked upstairs in Kichapokhari, New Road. It’s been open for 26 years but I’ve only just been there for the first time (and the second, and third–already). They have a small menu–amongst which pork mo:mo are the only mo:mo variety–but they are great. Thin-skinned and succulent, served with a simple hot chilli dipping sauce, and a bowl of broth. There used to be a place by my house that served broth with their mo:mos (basically it’s the steaming water, doctored up a little) but they closed and I’ve missed it. This place is already on my favourites list, and with chilly winter weather on the way, I know I will become a regular here.
in Food, Nepali dishes, Newari Food
in Food, Kathmandu, mo: mo, mo:mo series, Nepali dishes
So are these top-notch mo:mos? Not exactly. They’re decent though, and the the mix of the two sauces provided (regular tomato and extra chilli) is pretty tasty.
What does make them awesome and fun is that they come from this cute stand out in the parking lot of the Maharajgunj branch of the Bhat Bhateni Supermarket. In case it’s too small to read in the picture, the line on the bottom of the food stall reads, verbatim:
So Long As You have Mo:Mo In Your Mouth, You Have Solved All Questions For The Time Being.
I really can’t argue with that. In fact, it could practically be my motto.
These are, by far and away, my favourite mo:mo. I’ve eaten more of these over the years than I could possibly count. The New Everest Mo:Mo Centre in Lainchour, next to the campus behind Thamel, serves only one thing–buff mo:mo, cooked in giant steamers. The sauce is a secret combination of ground sesame seeds, chilli powder, and fresh danya (coriander). There’s more in it, too, but I don’t know what. It’s delicious, especially when combined with the flavourful fat that spurts out of the mo:mo when you cut into them. I like to spoon the sauce inside the mo:mo itself for a perfect bite.
Oh wow, just reading over what I’ve written has made me hungry…


Paula Deen, I love you! I have tried many cinnamon rolls recipes before and have been let down. This time I went with someone I trust, a true inspiration, Miss Paula Deen!
This recipe is hands down my favorite!
I decided that I wanted to make my kids cinnamon rolls for breakfast tomorrow since it’s still Christmas break for them! I am so pleased with this easy to follow recipe! The rolls came out so moist and flavorful.
I cannot vouch for the icing recipe it has because I have my own I use (powdered sugar, milk, and vanilla). But as far as the dough and filling portions go, this is a go to!
They’re so easy! Try them out next time you make some cinnamon rolls!


No. 2 - Jackie Wilson - Owner of Whole Health Wisconsin
Jackie Wilson is the founder of Whole Health Wisconsin. Her mission is to help empower her clients to heal and take charge of their own health with services including acupuncture, lifestyle and nutritional counseling. In her practice she specializes in headaches, anxiety, pain, men’s health, post-operative treatment, eye problems, stomach issues, weight loss, and other mental- emotional disorders.
No. 1 - Mike Hottinger - Owner of Peanut Butter & Jelly Deli
Mike Hottinger, the owner of Peanut Butter & Jelly Deli joins us for the first episode of MKE Newsmakers. The Peanut Butter & Jelly Deli® is the world’s largest peanut butter & jelly shop. Located in the Six Points neighborhood of West Allis, Wisconsin, a suburb of Milwaukee, Wisconsin, the PBJ Deli specializes in classic and gourmet peanut butter & jelly sandwiches as well as other specialty foods and treats that feature Peanut Butter & Jelly


Join us for Wine Night.
Selected bottles up to 50% off.
Lucky Hour 3 pm – 6 pm
New Lucky Hour Noodle Menu
Today’s cocktail special ask your server
Featured glass of red or white wine
Spring Rolls or Spiced French Fries. 3.
Organic Lucky Insalata choice of dressing. 4.
Risotto Balls. 5.
Organic Yam Tempura or Onion Rings. 5.
Antipasto with cured meat, cheese and olives. 5
Caesar Salad. 6.
Steamed Clams or Calamari. 8.
Mac & cheese. 6.
add broccoli or bacon. 1.
Please join us for Weekend Brunch 9 am – 2 pm
For Take Out Call 541 484-4777
Daily 3 pm- 6 pm / 9 pm – Close


In a bowl sift flour, sugar, baking powder, salt, and cinnamon.
Whisk all the wet ingredients together; buttermilk, egg, melted butter, vanilla extract.
Mix the flour ingredients with the egg mixture.
Heat oil in a fryer or a pot over a medium-high heat to 350 degrees F.
Tip: If you don't have a thermometer to check the temperature gently drop a small batter into the oil and when it sizzles then it's hot enough or gently dip a ladle and if the oil sizzle around it it's time to start frying.
Add the cornmeal to the mixture. Half a cup at a time, slow down when you're pouring the second half, you don't want the batter too thick.
Insert the chopstick inside the sausage one at a time. Dip in the mixture and drain the excess. Make sure you don't insert all the way through, you can do about 2/3 all the way through the sausage.
My daughter that was helping stuck in all and dipped in the mixture, which made it faster. You can do that too or just do the ones you want to fry in batches.
Fry the coated sausage in the heated oil. Cook and flip when it's golden brown. It took about 2 minutes.
Repeat the process until you exhaust all the batter.
Serve with warm syrup. Enjoy!
If you think the ratio of the cornmeal is too much for you, use more flour. The recipe called for one cup you can use half a cup and substitute the remaining half for flour. So it will be 1.5 cups of flour instead of one cup of flour.


Welcome back to the Mountain Roots Blog! This is the first post in a short series of blog posts discussing childhood health and wellness with plenty of healthy snack ideas and backyard games to enjoy with the whole family! These games are a fun and easy way to encourage more physical activity for the whole family. If anyone has any questions or recommendations of their own favorite snacks and games, feel free to reach out to our AmeriCorps member Julia at firstname.lastname@example.org and she will include them in the blog posts!
Recently, Mountain Roots has begun teaching outreach lessons on how kids can make healthier choices. Focusing on healthy eating and wellness, our outdoor education instructors started classes off with asking the students to tell them what it meant to be “healthy.” Examples given by the students included drinking lots of water, eating fruits and vegetables, and exercising. This encouraging start to the conversation led into a fruit and vegetable matching game for the younger students and a discussion on how to create a healthy, balanced plate for older students.
It’s never too early to start discussing health and wellness with your little ones. According to the CDC, only 21.6% of 6 to 19-year-old children and adolescents in the United States attain the recommended 60 or more minutes of moderate-to-vigorous physical activity at least 5 days per week. Physical activity can encourage better grades and higher rates of school attendance, as well as better memory and in-school behaviors and attitudes. Pairing exercise with healthy eating from a young age can encourage children to continue to make healthy choices into adulthood.
Our first healthy snack recommendation is…PEANUT BUTTER! 2 tablespoons of peanut butter contains 4 grams of protein and 8% of your daily value of fiber. While processed peanut butters such as Jif and Skippy contain lots of added sugars, natural peanut butter brands offer a delicious and healthier alternative without the added sugar. Spread some natural peanut butter on celery sticks, top with some raisins, and voilà! Ants on a log! Or, slice up an apple on a plate next to two tablespoons of peanut butter for a fruity and nutty afternoon snack.
Check back on the blog for more healthy snack and activity options!


Sea Isle City Recycling Information
Please observe our Mandatory Recycling Laws.
What should be recycled?
- Paper: newspapers, magazines, junk mail and corrugated cardboard.
- Glass: food and beverage bottles and jars.
- Plastic Bottles: food and beverage; soap, detergent, and health/beauty aid containers that have the symbols 1 or 2 imprinted on the bottom.
- Aluminum & Steel (Tin) Cans: soda, beer, fruit, vegetable, pet food and other food and beverage cans and EMPTY aerosol cans (except paint).
- Paper: Place in paper grocery bag.
- Bottles and Cans: Place rinsed recyclables together in one reusable container marked “RECYCLABLES.”
- Do not place recyclables in plastic bags.
For more information, call the Recycling Coordinator at (609) 263-6375


Seasonal coffee creamers ARE BACK! International Delight has some of the best creamers on the market, but during the holidays they release a line of there seasonal creamers.
Seasonal creamers are a nice break from the normal French Vanilla that everyone uses. For me, it is a sign of the holiday season. From Grandma’s cookies, to the smell of Thanksgiving turkey, seasonal creamers has become a tradition in my household. International Delight, hands down, has the most flavorful selection of all the creamers… They offer:
Christmas in a bottle! I love this creamer because it goes perfectly with any coffee. If you’re drinking premium coffee or cheap instant coffee, this is the creamer that will make you feel like you’re in an exclusive coffee house watching the Christmas snow fall. If you are new to creamers, this is the one I recommend you try first!
Pumpkin Pie Spice
People love pumpkin flavored thinks this time of year. Beer, coffee, muffins, and now creamers are subject to this growing trend. This pumpkin pie spice creamer is a nice twist on the pumpkin craze. It is a nice full pumpkin pie tease, followed by a nice kick from the spice.
Salted Caramel Mocha
YUMMMMY! This is such a rich creamer, and I can’t get enough of it. It is very very sweet, so I recommend that you don’t use sugar if you are going to use this creamer. When you put this creamer in your coffee it is like eating a warm caramel square. Very delicious!
Vanilla Heat is a new creamer on the ID line of seasonals. This is the only creamer that I have not had, but I have heard good things about this one. When I try it I will let you know how it is. Better yet, if you have had it, let me know how it is!
White Chocolate Raspberry
White Chocolate Raspberry is another really sweet creamer, but I like my coffee sweet! With this creamer I don’t use sugar, I only use the creamer. The White Chocolate Raspberry reminds me of all the different desserts we have on Thanksgiving. Usually, we have a table full of different choices and a pot of coffee to go along with them. This is the creamer I use during that time! I skip the slice of pie and go straight for the coffee with this creamer. It is almost as if I am having a dessert anyways…. Just fewer calories!
For all of my diy folks…. Related articles:
- Pumpkin Spice Coffee Creamer (fortheloveofpeanutbutter.com)
- Homemade Coffee Creamer (victrocious.wordpress.com)
- Pumpkin Spice Hot Chocolate (foodandeverythingelse.wordpress.com)


Abbott Farm is a family owned farm in Baldwinsville, New York. I went there for boon-docking (an overnight stay for free) on September 4th. The service there was great! They were very welcoming and friendly.
They have animals (chickens, goats, pigs etc.), slides, a bouncy house and great food. I had chips, a fresh made cookie, and corn on the cob. You can pick Italian prunes, apples, strawberries, blueberries, raspberries and many more. In their country store they sell a lot of food and ice cream.
I recommend visiting this place because even though I was only there over night I still loved the farm.
The farm has a great view where you can see for miles – farmland, hills and houses. The farm is very clean too. The corn is really good; the owners even told us a way to cook it in three minutes by putting it in the microwave. Those are some of the reasons I give Abbott Farm five stars out of five.
To learn more about the farm, visit www.abbottfarm.com.


First Watch - Cook
Posted on: September 21, 2022
The cook positions include Plate, Middle, and Egg and Salad
Stations. Specific duties are different for each station. However,
generally, staff in these positions prepare food for the guests
using recipes meeting our guidelines for food preparation and
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Come Experience Cellar 19 Wine & Deli
Visit our local restaurant and wine bar in Cedar Rapids, IA
Cellar 19 Wine & Deli is a local restaurant and wine bar located in the beautiful city of Cedar Rapids, IA. We offer a unique blend of 19 fine wines, 19 delicious sandwiches, delectable appetizers and a relaxed atmosphere. Our incredible staff is here to make you feel at home and provide you with exceptional service. All our food is made from scratch in-house using the freshest ingredients.
When you walk in, you'll be greeted with a smile. Our staff is ready to make recommendations, answer questions and prepare your order to your specifications. We're happy to accommodate guests with vegan, vegetarian and gluten-free diets. We have no doubt you'll taste the difference in our delectable entrees and wines. You can also enjoy free Wi-Fi and great music in our fun and welcoming atmosphere.
Come enjoy a delicious meal at our local restaurant today.
Learn about all the delicious items on our menu.
Come relax with a glass of wine at our wine bar.
Need catering for your birthday party or baby shower? We can help.
Fill out our contact form or call us to learn more about our food and wine selections.
Make Your Next Event One to Remember
Reach out to us for catering services
Always fresh and delicious
We take pride in providing our customers with a wide variety of fresh, never frozen menu options and fine wine. Come to Cellar 19 Wine & Deli to enjoy:
- A filling breakfast, lunch or dinner
- Wine from our wine bar
- Homemade desserts
We also offer catering services for private parties, graduations or any event. Come enjoy your next meal at our local restaurant today.