Review: Rotelli Pizza Pasta Perfect Restaurant in Lake Worth
Lake Avenue in Lake Worth, Florida, has its own quaint unique charm. Besides the Lake Worth Playhouse (see related story about the production of Hair), there are numerous shops and restaurants of various “flavors.” Restaurants and eateries? Key West style. French. Italian. Irish. Deli (Too Jays). Even a Starbucks (no I have been assured the one on Lake Avenue is not closing). Lucerne Avenue, too, has numerous eateries and shops. Nice mixture. There was once a neat little chocolate shop. I miss that one.
On my numerous journeys to downtown Lake Worth, there have been two reasons for being there: Lake Worth Playhouse and St. Andrew’s Episcopal Church. Whatever the reason, I have often eaten at Rotelli Pizza Pasta Perfect Restaurant. I have probably eaten at Rotelli more than any of the other, so there must be a reason why I continue to return there.
Whether in groups of fifteen, four, two, or just by myself, I have had excellent service on all but one occasion. I estimate I have eaten there about six or seven times over the past two to three years. So, one slightly less than excellent service is not a bad track record. But, that has been only my own personal experience.
On my most recent visit, my meal consisted of an Italian Merlot, salad, lasagna with side of sausage, and tiramisu for dessert. I was deciding between the lasagna and the eggplant parmesan when the waiter recommended the lasagna. I am glad he made the recommendation. By my limited experience in Italian food, I thought it was great. It had been a long time since I had eaten lasagna (we get things we don’t ordinarily make for ourselves when we eat out, don’t you know?).
On previous visits, I ordered sausage and enjoyed the Rotelli offering. Perhaps Rotelli is no better than other venues when it comes to sausage. But, I like ordering extra protein at times, despite its fat content. I rarely eat sausage, so I ordered the meat at Rotelli where I had enjoyed it in the past. Simple, right?
Salad with blue cheese dressing. Blue cheese dressing is blue cheese dressing, right? Wrong. The best blue cheese dressing is the recipe I make and I got that one from my parents. My dad sold Maytag appliances (remember the “lonely repairman?”). Few people realize that the Maytags had a farm in Iowa and also sold Maytag blue cheese. As a kid, we made our blue cheese dressing using the blue cheese from the Iowa Maytags. The recipe is great. I have it memorized and can make it up in a minute or two. So, while I enjoy a good blue cheese dressing in any restaurant, none have compared to the dressing I make – that I “inherited” from my family. Rotelli blue cheese dressing? Okay. Average.
The best blue cheese dressing I have ever been served in any restaurant, bar none, was at the Leverock’s Seafood House chain of restaurants in the St. Petersburg / Clearwater area. Hmmm. No surprise, but one of the owners of the chain was my father’s boss in New York, Dick Tappan. While employed by Tappan, my father was “certified” to be a Maytag repairman because Tappan once held the franchise for Maytag in my hometown. When Tappan sold the business in New York and moved to St. Pete, he started a fishing business and eventually the Leverock’s chain. Wonder if there is any relation to the blue cheese dressing in the restaurants? Family secret? Tappan, by the way, told me just prior to his death that he intended to open a Leverock’s in Jupiter – Palm Beach County. Never happened.
I love to diverge, don’t you know?
Have I held your attention thus far?
Wine. Red wine. The Bible says a little wine is good for the belly. The Puritans and the Saudis have it all wrong. I don’t know the basis of the Saudi beliefs, but the Puritans confuse the Bible verses about “drunkards” with the word, “alcohol.” They were (and still remain) mentally ill, anyway. Nevertheless, if one reasons on this, he/she should recognize the difference. I have a firm belief that Americans are screwed up regarding alcohol due to the mentally ill Puritans (same can be said about the Saudi princes, too, particularly one who apparently masterminded the destruction of skyscrapers in New York City).
Again, my dad. At various dinners, my brothers and I were allowed to drink a little gulp of wine. We were always instructed about its value as a food, not as a social drink. Of course, my dad always gave this to us with the caveat of, “do as I say, not as I do.” But, we got the message. To this day, I rarely drink wine, unless it is with a meal. What my dad taught me those many years ago has stuck with me.
Of course, with evidence that those who drink red wine have less heart attacks, perhaps I should be drinking more. But, wine drinking with an occasional meal suffices for me. Once in a great while, perhaps I drink wine (or sometimes a beer) rather than have a glass of water or soda. But those occasions are rare. Red and white wine usually remains in my refrigerator to age.
Typically, I buy standard American (California) red Merlot because I am not a connoisseur of wines. The Italian red wine at Rotelli Restaurant did have a better bouquet and flavor than most standard wines. But, it does compare quite well to the wine I have tested on tours of the Finger Lakes Wineries in Upstate New York. For example, I recall tasting a good Merlot at Casa Larga Vineyards in Fairport, NY. But then, I am told this vineyard is not too many generations removed from an Italian master in wines. Is this true or hearsay?
Tiramisu for dessert. Believe it or not, I have never had tiramisu for dessert. What a sheltered life I have led, don’t you know? So, I have nothing to compare Rotelli Restaurant’s version. The taste was great. I enjoyed it. There are also stories I have been told about the origin of tiramisu. Maybe another time.
Not far down the road from Rotelli Restaurant, one can learn more about cullinary intrigue, including “wine appreciation for beginners.” There are various courses of cullinary interests offered at Palm Beach Community College. The Lake Worth campus is within five miles of Rotelli Restaurant.
If you plan to see a show at Lake Worth Playhouse, Rotelli Restaurant is several doors to the east of the playhouse – easy walking; consider dinner and the play. This reviewer believes it is well worth it!
As for the productin of Hair at the Lake Worth Playhouse, it runs only until Saturday, August 9. In fact, I am told there are only a few seats remaining in the Saturday matinee (August 9), so call the playhouse quickly!
As for Rotelli Restaurant, I strongly recommend it for dinner and theatre. Nice surroundings. In cooler weather, one can eat in the outdoor seating area. There is a separate room for larger parties (call first, though!).
If I had to give a rating, I would say, “four” out of “five” stars. But do not rely on me for rating Italian restaurants beause my “repertoire” is limited. For dinner and theatre, it is quite nice. For dinner with friends after social or church functions, Rotelli Restaurant is a nice place to dine.
The one drawback to Rotelli Restaurant is its web presence. A colleague and I had difficulty finding information about it as we were deciding where we wished to eat before the show. We likely never found the Rotelli Web presence, just information by reviewers and other sources; an actual web page never came up in the first block of results in a Google search. This is a positive criticism because the owners need to get word out more about a good thing! But then, my dad always believed word of mouth was more efficient advertising. So, do what you have to do, Rotelli Restaurant. You will likely see me returning at some time in the furture!
Rotelli Pizza Pasta Perfect Restaurant
Number of seats: 188
701 Lake Ave
Lake Worth Fl 33460
(Source: FloridaHost.info, http://www.floridahost.info/restaurants/lake_worth_restaurants.html, accessed August 8, 2008).
Locate Rotelli Pizza Pasta Perfect Restaurant on Google Maps.


About The Butcher Block
Our vision for The Butcher Block was a small town meat shop that matches Milton's charm. We want to build a relationship with every customer that gets greeted by one of our friendly faces each time you visit. Handling the same gourmet meats you have grown to love at our Rehoboth location (Hickman's Meat Market) as well as a premium choice that won't break the bank. Our homemade sausages, all-natural pork, and chicken will be sure to impress you, your family, and friends. The Hickman family hopes to see you soon!


Honey is a sweet liquid made by honeybees from the nectar of flowers. It's loved worldwide for its sweetness and deep flavor, used in many foods, and being part of countless recipes. The smell, color and taste of honey vary based on the type of flowers it's made from, so there are countless varieties available. Honey has a number of potential health benefits and plays a role in many home remedies and alternative medicine treatments. Here are some unique health benefits of honey:
Honey is a natural source of antioxidants, which help neutralize oxidative stress. Honey has been shown to improve antioxidant status and decrease blood pressure. Finally, honey may reduce blood sugar levels and lower cholesterol — both key factors in preventing diabetes, heart disease, and obesity.
Adding honey to your diet may have some slight benefits over regular refined sugar. While honey can help raise your blood sugar levels just like other types of sugar do, it also contains antioxidants which researchers have found may help reduce inflammation and improve blood sugar regulation. There’s also some evidence that daily honey intake may improve fasting blood sugar levels in people with type 2 diabetes. Even though honey may be slightly better than refined sugar for people with diabetes, it should still be consumed in moderation.
Honey may also help prevent heart disease.
According to one review, honey may help lower blood pressure, improve blood fat levels, regulate your heartbeat, and prevent the death of healthy cells — all factors that can improve your heart function and health
One observational study including over 4,500 people over age 40 associated a moderate honey intake with a lower risk of high blood pressure among women.
Plus, a study in rats promisingly showed that honey helped protect the heart from oxidative stress.
Additionally, raw honey typically contains propolis, a type of resin that bees produce from sap-producing trees and similar plants. Propolis may improve cholesterol and triglyceride levels ( 9Trusted Source).
Ten Interesting Facts About Bees
Here are just 10 interesting facts about these amazing creatures!
1. Bees can be ‘taught’ by humans. Scientists at the Queen Mary Institute of London used a line of rope with a reward at the end and were able to train bees to pull on the rope to get the reward – and even more exciting, the bees then taught other bees to do the same!
2. Swarms of bees aren’t dangerous. Bees simply gather in a group to protect themselves when they travel, not to hurt humans.
3. A male bee can detect a queen bee from almost 200 feet away with their odor receptors. Honey bees have 170 odor receptors for multiple purposes.
4. The queen bee’s purpose is to fill the bee hive with eggs. During the summer, she lies up 2,500 eggs per day.
5. Bees can recognize faces in the same way that we recognize faces. They can ‘configure’ a nose, eyes, lips, and other features as clues to distinguish one face from another.
6. Honey bees are the only insect that produces food eaten by humans (honey).
7. Honey is the only food that includes everything needed to sustain life (enzymes, vitamins, minerals, and water) and it’s the only food containing ‘pinocembrin,’ an antioxidant that may help improve brain function.
8. The ‘buzz’ of a honey bee is due to its wings moving 200 beats per second. Bees can fly up to 15 miles per hour. A hive of bees will fly 90,000 miles to collect 1 kg of honey.
9. Honey bees have a compound eye on each side of its head. Each compound eye is made up of thousands of tiny lenses. They also have three simple eyes on the top of their head.
10. A bee hive colony consists of 20,000-60,000 honeybees and one queen.
And one more – (we couldn’t resist)
11. Honey bees communicate with one another by dancing.


Saqib Bhatti MP, Member of Parliament for Meriden, sponsored an event in Parliament for the National Farmers’ Union (NFU) and the charity Farm Africa. The event celebrated the partnership between the NFU and Farm Africa as they continue to tackle farming issues across both continents. The reception focused on the importance of sustainable agriculture and highlighted the need to support smallholder farmers worldwide in tackling the climate crisis.
Smallholder farmers make up the majority of the world’s poorest people. And they produce the majority of food in developing countries. Yet it is they who are bearing the brunt of the climate crisis, with very little support to adapt to extreme weather events. The percentage of global climate finance reaching smallholder farmers is falling and is now just 0.8%.
It is the goal of the UK government’s international development strategy to end extreme poverty and tackle climate change and biodiversity loss. To do this it is recognised that all countries must achieve sustainable and inclusive growth, and the UK has made a commitment to leave no one behind. At the event, Farm Africa called for support for the agricultural sector to be focused on, increasing climate finance for smallholder farmers, prioritising support for female smallholder farmers and helping smallholder farmers engage with markets.
Commenting on the event, Saqib said:
“I was so pleased to be able to sponsor this event for the NFU and Farm Africa. It is so important that we support not only our farming community but the worldwide farming community as we transition to more sustainable practices. It is organisations like the NFU and Farm Africa that make a real positive impact on the lives of farmers and I am proud to support them in doing so.”
Minette Batters, President of the NFU and a Farm Africa ambassador, commented:
“Farmers all over the world are being hit by challenge after challenge as the climate crisis accelerates, threatening food security. I am proud to be an ambassador of Farm Africa, an organisation that is helping smallholder farmers across eastern Africa to implement climate-smart agricultural practices that mean they can grow and sell more, while protecting the environment for generations to come.”
Dr Diana Onyango, Head of Technical Team at Farm Africa, added:
“Across eastern Africa, smallholder farmers, the people most likely to be living in extreme poverty, are being left on their own to adapt to a climate crisis they did not create. The SDGs are significantly off-track. Poverty is rising not falling. One billion people live with severe food insecurity. Getting the SDGs back on track means supporting smallholder farmers, especially female farmers who are most affected by the climate crisis.”


For six years I’ve been a Vegetarian, recently dipping my toe into the pool of Veganism.
As much as I love being a ‘veggie’ and can’t imagine myself going back to eating meat, I can’t say that it’s been an entirely easy ride.
At 15 years old, I catapulted head-first into my new veggie lifestyle, determined to no longer feel guilty about eating animals whilst at the same time loving them dearly. Instead of doing my research and easing myself gradually into my new way of life, I had to find out the hard way just how difficult switching to a meat-free diet was.
Let’s just say back in 2011, there wasn’t much variety in my local Tesco to accommodate for my new diet. Frankly, I felt like giving up.
As dramatic as it may sound, it often felt like everything was against me trying to do something I really wanted to do. Substitutes weren’t inspiring, takeaways felt like a challenge and god forbid I would want to eat something other than stuffed mushrooms or cheesy pasta when eating out at a restaurant. Seriously not every vegetarian likes mushroom.
Thankfully, times have changed.
I feel like we now live in a society where we can appreciate and understand other people’s choices. The rise in social media means that we can find other people who love the same things that we do. We can become involved in different communities, no matter where we live in the world. It means that we can educate ourselves, helping us to change our lives to reflect our own morals and values.
That’s why I think being vegetarian has never been so easy.
I’m constantly amazed at the growing number of new products aimed at making living a veggie lifestyle hassle-free and enjoyable. I especially love businesses that aim to make being vegetarian and vegan a convenience and not feel like a chore.
I recently went to such a business. A lovely little café and deli that had just opened in my area, serving only vegetarian and vegan food.
Happy Healthy UK is a fantastic company, selling handmade sandwiches, food, and homemade cakes.
When I first looked around, what stood out to me the most was the menu.
It was as if they weren’t trying too hard. Offering food that you would want to see on a menu and it actually made it quite difficult to pick what to order. It’s as if the menu was saying “just because you’re a veggie doesn’t mean you only have to eat grains and salads” which I bloomin’ love. Don’t get me wrong, I love a healthy granola as much as the next girl. But when I’m hangry hungry, a chickpea salad just isn’t going to cut it.
The quality of sandwiches is on par with what you would find at a cute boutique bakery somewhere or even your local big-name coffee shop. Handmade, chunky and with a range of fillings to please pretty much anyone.
Also the CAKES. Good lord. As a girl that has always loved a sweet treat, I was pleased that the cakes tasted as good as they looked.
All of the cakes served are vegan. But I think even if your non-vegan friends ate these, they would go down a storm. It wasn’t massively obvious that you were eating a dairy-free alternative. In fact, the brownies tasted even more chocolate-ier (win).
To check out more information on the wonderful Happy Healthy Deli & Café, take a peek at their Facebook page here and be sure to pop in if you’re ever in the area. You won’t regret it.
*this is not a sponsored post. I just really like veggie food.


Preparation of food and drinks for customers to eat in exchange for cash is done in a restaurant. Meals can be served and eaten in the restaurants or the customer can take out food or the food delivered to them. Some restaurants do not allow customers to sit and eat in the premises instead they may deliver the food to you or pack it for you to take home. There are many kinds of restaurants such as cafeterias and fast food restaurants which are cheap, family restaurants that are mid-prices and luxury restaurants that are very expensive. Preparation of food may be for all meals or a single meal such as breakfast depending on the restaurant you have chosen.
Customers, owners and employees reap many benefits from existence of a restaurant. Being the owner of a restaurant involves greater financial risk but it is also a satisfying way to make a living. Passion and creativity of the owner will be determined by the quality of the menu and dining experience created. Exploration of new and even old cuisines and ingredients will go a long way in helping the owner learn new things.
One of the many benefits of a restaurant to the owner is availability of food for the family throughout. Leftovers that cannot be reheated and served again to customers from the restaurant are the foods you can take home to eat with your family. Nurturing a community and making people feel welcomed are the benefits to the owner especially if one loves being around people.
Hosts,bartenders,servers and buzzers are some of the restaurant staff that have the perfect opportunity to network with various customers visiting the place. Interacting with people from all kinds of backgrounds may be very useful as these people might turn out to be your work connections. Restaurants are one of the few places where employees have flexible hours of working to enable them have time for family and social lives. With the employees being able to do part-time job, they can be involved in other activities such as enrolling themselves for further studies.
An added advantage of working in the restaurant is that you can be trained so as to make your skills better. An employee might be called to work in another branch of the restaurant that is away from home hence one has the opportunity to travel and explore new areas. Sometimes after a long tiresome day you may not be able to prepare food for yourself hence a restaurant comes in handy as you can go the place and eat or you can order for the ready-made food to be delivered at your doorstep.
Customers also get to enjoy delicious food prepared by skilled chefs instead of the regularly prepared food at home. Some people may want to interact with new people while having some nice meal hence they opt to go to the restaurant.


Order high quality fresh Grouper online and enjoy one of the most pleasant tasting fish available. Fresh Grouper has such a mild flavor, that people the normally don't like fish can enjoy a meal featuring Grouper. This mild flavored fish is hugely popular in Florida and is a great food source around the world. Available through the Amazon link below.
Nutritional values for Grouper
Fresh / Frozen Grouper - Mixed Species
Serving size - 3 oz. (85 g) cooked, edible portion
|Calories||Protein (g)||Fat (g)||Saturated Fat (g)||Sodium (mg)||Cholesterol (mg)*|


Lotus leaf, Winter melon, Cassia seed, Hawthorn, Double red rose, Dandelion Leaf, Nettle Leaf, Lemon Grass, Green tea Directions
Drink each and every morning or before a workout. Add 1 tea bag To cup. Pour a cup of near boiling water over tea and leave to infuse for 3-5 minutes before drinking. This tea is best absorbed with food, keep away from taking with an empty stomach. Drinking 1-3 cups of slimming tea on a daily basis will It works very powerfully. It may be used for weight loss and body clean. Legal Disclaimer
WARNING: DO NOT USE IF PREGNANT OR NURSING.
Do not exceed really helpful Use only as directed. Use only as directed. call KEEP OUT OF REACH OF CHILDREN.
What’s GPGPgreenPeople DETOX Tea – We use traditional food therapy, do not add any medicine, use natural ingredients to condition the body and restore the body to balance.
Natural ingredients – Lotus leaf, Winter melon, Cassia seed, Hawthorn, Double red rose, Dandelion Leaf, Nettle Leaf, Lemon Grass, Green tea,No artificial ingredients, fillers so that you can leave you running for the restroom.Like Caffeine or Senna.
Effect – Tea polyphenols in tea have the functions of increasing metabolism, anti-oxidation, scavenging radicals, and so forth., and plenty of triglyceride lipolytic enzymes and functions activate protein kinases to reduce fat cell accumulation, thereby achieving weight loss.
Taste – Some one taste it like water, some one don’t love it, whatever taste like, only stick to use it, will have the desired result (Everyone’s physique is different, can’t guarante its effect)
Other Suggestion – is really helpful to be taken together with a healthy energy-controlled diet and regular exercise.Don’t add any honey or suger.


Click on the link to see the original article.
The U.S. Department of Agriculture (USDA) is committing new resources to programs and partnerships that raise awareness and use of traditional Native American foods and agriculture, the department announced recently.
The USDA's Indigenous Food Sovereignty Initiative (IFSI) is meant to promote "traditional foodways, Indian Country food and agriculture markets, and Indigenous health through foods tailored to American Indian/Alaska Native (AI/AN) dietary needs," the USDA states in its Nov. 14 announcement on the program's expansion. The initiative is one of several announced at the 2021 White House Tribal Nations Summit, according to the statement.
"USDA is partnering with tribal-serving organizations," the agency states in the announcement, "on these projects to reimagine federal food and agriculture programs from an Indigenous perspective and inform future USDA programs and policies."
Resources and cooperative agreements were developed to increase appreciation for and experience with Indigenous foods among tribal communities, Native agricultural producers, and the USDA, according to the announcement. Programs include creating regional seed-saving hubs, videos on foraging wild and Indigenous plants, recipes and instructional cooking videos using Indigenous foods, and a "user manual" handbook on handling and harvesting bison, among other efforts.
USDA partners on the IFSI include the Intertribal Buffalo Council, Native Realities media company, the North American Traditional Indigenous Food Systems, the Native American Food Sovereignty Alliance - Indigenous Seed Keepers Network (ISKN, award-winning Native chefs and food experts, among others.
“USDA is committed to empowering tribal self-determination and bringing Indigenous perspectives into agriculture, food, and nutrition,” said USDA Secretary Tom Vilsack said in the announcement. “These new videos, publications, and guides will support Indian Country and educate the wider agriculture community.”


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PanSaver® Pan Liner FAQs
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Yes! You can cook food directly in PanSaver® pan liners. PanSaver can be used in your conventional oven, microwave, slow cooker, steamer, or on the flat-top.
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Simply place PanSaver® in the pan, skirting the sides. Place food in the lined pan and cook accordingly.
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Yes, PanSaver® is an excellent way to keep leftovers at the end of a serving period and can be utilized in temperatures as cold as -100°F!
4. Does PanSaver® melt?
PanSaver® will not melt if temperatures remain within our published guidelines. If the cooking temperature exceeds 450°F, the edges of PanSaver® may become brittle and dry out. Make sure PanSaver® does not come in direct contact with your oven walls or rack
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To prevent the PanSaver® bag from moving around during cooking and serving, simply wet the pan with a sprinkling of water before inserting the PanSaver® liner. This creates suction which holds PanSaver® snug against the pan.
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To seal PanSaver®, simply “tie” the four corners together or close with a standard twist tie.
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Our customers tell us the combination of Labor Savings + Food Savings + Operational Savings results in up to a 10x return on investment for every PanSaver® they use! Please refer to the .
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Food safety guidelines suggest replacing PanSaver® once per serving period or upon refilling a pan with new food. Regardless, PanSaver® function at peak performance throughout your standard workday.
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PanSaver® is designed for high temperature cooking and is not optimized for storage. If you leave PanSaver® in the pan, you can store as much food as you want! We don’t suggest that you use PanSaver® to store food in bulk; however, PanSaver® is strong enough to hold your leftovers. Typically, if your leftovers are at or below the "half-way point", PanSaver® will hold them.
10. Does PanSaver® provide complete non-stick functionality?
It depends on the food being cooked. We suggest you follow your normal cooking procedures when cooking with PanSaver®. If you normally spray your pans with a non-stick cooking spray, please continue to do so when cooking in PanSaver®.
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Don't have your cooks line the pans at all! PanSaver® is used most effectively when the dishwasher removes the used PanSaver®, rinses and sanitizes the pan, and then relines the pan him/herself! Your pans can be stacked with the PanSaver® already in them. When your cook reaches for a pan, it is already lined and ready to use. The entire operation is now faster and more efficient.
12. What are some possible reasons for PanSaver® sticking to my pans?
PanSaver® should not stick to your pans. However, if it does, here are some possible causes and remedies:
Be sure to preheat your ovens. If an oven is not preheated, it will often "spike" into higher temperatures to quickly achieve its setting. Preheating avoids this.
Make certain no part of your PanSaver® liner is touching the oven wall. The oven wall is almost always considerably hotter than the setting indicates.
Be certain you are starting with a clean pan. If the pan is not clean, old food can stick to the liner.
Since some electrical warmers have "hot spots" which can create sticking, we suggest adding a small amount of water prior to lining the pan with PanSaver®. This should eliminate any problems.
13. What health standards and certifications does PanSaver® meet?
PanSaver® is the only high temperature liner that has obtained the following health and safety certifications: NSF certified, Kosher approved, FDA registered manufacturer, and an ISO 9001 registered manufacturer.
14. What size pans work with PanSaver®?
PanSaver® comes in sizes to fit all standard steam table pans, roasting pans, and soup pots. M&Q Plastic Products can custom size any pan/pot we do not currently have a size for. Contact M&Q Plastic Products for details.
15. What’s the maximum operating temperature of PanSaver®?
PanSaver® literature states 400°F as the maximum temperature. PanSaver® can actually withstand temperatures up to 450°F. Be careful though, as most ovens are not calibrated and often are hotter than indicated. If you are uncertain of your oven’s exact temperature, it is best to use an oven thermometer while cooking.
16. Why doesn’t PanSaver® melt?
M&Q Packaging, LLC, has been manufacturing Oven Roasting Bags (Turkey Bags) for over 30 years. The PanSaver® material is very similar to Oven Roasting Bag material but it has been further engineered to withstand higher temperatures.
17. When I reheat my leftovers, can I reuse the same PanSaver® the next day?
For food safety purposes, it is suggested that you transfer the leftover food into a new PanSaver® at the start of the day.
18. Why is there moisture in my pan after cooking with PanSaver®?
Under normal use, condensation can be trapped between the pan and PanSaver®.
PanSaver® Cook Chill FAQs
1. What is PanSaver® Cook Chill?
The Cook Chill method of food preparation has revolutionized the way the foodservice industry approaches food production.
Our PanSaver Cook Chill system allows you to prepare and store food in a wide assortment of casing sizes to preserve nutrient integrity and flavor for up to 28 days. Cook Chill enables you to create a "food bank" of a variety of food products that are removed and reheated as needed.
2. What is the FDA Model Food Code?
The 1999 FDA Model Food Code recommends a two-stage cooling process.
Stage 1: Cool foods from 135°F to 70°F (57°C to 21°C) within two hours. Stage 2: Cool foods from70°F to 41°F (21°C to 5°C) or lower within the next four hours.
If food is not cooled to 70°F (21°C) within two hours, it must be reheated to 165°F (74°C) for 15 seconds before packing resumes. Check local requirements for reheating protocol.
3. Why is the chilling process so important?
Chilling is the most important aspect of the cook-chill preparation process because bacteria will grow rapidly when food temperature is in the "Danger Zone" (135°F to 41°F).
Operators should never prepare more food than can be promptly packed before the temperature falls below 135°F. If this should occur, food must be reheated to a minimum of 165°F for 15 seconds before filling may resume.
4. How do I use Cook Chill?
PanSaver® Cook Chill products provide a full range of storage casings, filling pedestals and sealing tools. Using PanSaver® Cook Chill is as easy as 1 - 2 - 3.
Pour your prepared food into the storage casing in the filling pedestal.
Clip the top of your filled storage casing.
Chill for storage.
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The PanSaver® Cook Chill system facilitates food-on-demand versus having to prepare, cook and serve in smaller quantities on demand, which reduces labor costs.
Reduces overtime, improves employee morale.
Allows for preparation/production in bulk at one facility and safe transport to other satellite locations, reducing kitchen management costs at multiple locations.
Is a more efficient way of solving the age-old challenge of forecasting menu demand and food production. It enables you to create a "food bank" of a variety of food products that are reheated as needed.
6. How long can I store food in my Cook Chill casings?
Cook Chill is defined as keeping chilled casings in refrigerated storage at temperatures ranging from 28°F to 32°F. Shelf life may be up to 28 days depending on menu item and how quickly initial chilling occurs.


PEREH Mountain Resort offers a culinary experience centered around seasonal local ingredients. The fertile soil of the Golan Heights is exceptional and unique in the Israeli landscape. The fresh mountain air and abundance of water stream as well as the changing seasons produces vegetables and fruits of perfect quality. This region is the pinnacle of Israeli agriculture and farming and represents progressive breeders who strive for excellence, specialization and sustainable interaction with nature. Many farms offer artisanal cheeses, beef and sheep grown in open pastures, typical Syrian olive groves, local herbs and of course vines and wineries with an international reputation. The culinary at PEREH Mountain Resort showcases this abundance and immense diversity using both contemporary and traditional techniques to offer patrons an authentic local dining experience.
Rouge – the restaurant at Pereh Mountain resort
The restaurant at Pereh Mountain resort offers a dinning exceptional dining experience, introducing original inspiring refined seasonal dishes.
Our cuisine is celebrating locally grown products, each meal is appetizing journey of discovery.
The Wine Cellar
Our cozy and elegant wine cellar is enchanting and memorable.
Our House Sommelier and Mixologist host Wines Tasting every Monday, Wednesday, and Friday between 16:30 and 18:00
Enjoy 6 glasses of wine sampling accompanied by a platter of local artisanal cheese selection for 130.00 NIS per person
Chef Roee Dori
Chef Roee Dori is a true talent. Young, ambitious, creative, rebellious, original, and fearless.
His connection to food and cuisine is natural, effortless and has been a drive that ignites his imagination from a young age.
The story goes that he himself was a picky eater that one day grew out of a monotone diet and started to create.
Curiosity got him far, out of cooking school he landed at 3 Michelin Stars Boury by chef Tim Boury for his apprenticeship and moved on to work in the best restaurants in Tel-Aviv.
5 years later feeling confident and ready to lead his own cuisine and restaurant chef Roee is all the rave and much more.
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Drinking coffee especially during intermittent fasting can be a lot beneficial, but how to drink coffee without breaking fast and still get all the benefits from intermittent fasting?
Do you consume coffee first thing in the morning? Coffee is one of the most popular and widely consumed beverages worldwide due to its stimulating effects on the central nervous system as well as its taste and aroma.
Drinking coffee has numerous health benefits as it is loaded with antioxidants and nutrients. Coffee is a complex mixture of more than 800 volatile compounds whereas caffeine and chlorogenic acids are the most common compounds.
- Makes you feel energetic and alert [Ref. 1,2]
- Increase metabolic rate hence increased fat burning. [ref. 3,4]
- Reduce the risk of type 2 diabetes. [Ref. 5,6]
- Beneficial for liver. [Ref. 7,8]
- Improves cardiovascular health and physical performance. [Ref. 9,10,11]
- Powerhouse of antioxidants. [Ref. 12]
- Reduces stress and depression [Ref. 13]
Black coffee won’t break your fast
Fasting means not eating or drinking calories for a predefined time interval. The question remains for most of the people is should we drink low-calorie drinks like coffee or tea during the fasting period?
- First what you call coffee is an important thing, any type of coffee high in calories should not be consumed during the fasting period. Only black coffee without sugar or cream is allowed also adding butter or any fat which may increase calories consumed should be avoided.
- We all do intermittent fasting to get certain benefits to our bodies. If we drink too many calories these benefits may not be possible. If you want to know about intermittent fasting and its benefits read here and here. So to get expected health benefits you only allowed to have black coffee.
- If you’re aiming for weight loss only, it will be okay to drink coffee with sugar or cream but it may keep off your body from getting other benefits like ketosis and autophagy.
- Black coffee gives other beneficial effects like reduced appetite, Alert brain so in other terms coffee helps you to fast longer duration.
A plain cup of brewed coffee has less than 5 calories, hence black coffee doesn’t break fast also it doesn’t stop “ketosis ” and “autophagy” inside the body.
Should you drink coffee on an empty stomach?
There is bit confusion on this point, it depends on your personal experience.
- The body contains acid for food digestion, when you drink coffee on empty stomach acid levels in the stomach may rise. Caffeine causes gastrointestinal discomfort by increasing the production of stomach acid.
- High stomach acid can be damaging to the lining of the stomach if consumed regularly. This can lead to indigestion, Irritable bowel syndrome (IBS), heartburn and stomach ulcers.
- High doses of caffeine consumption regularly may also lead to poor sleep, insomnia, and anxiety, resulting in a lack of energy and fatigue, as well as lower brainpower. It can also interfere with calcium and iron absorption.
- Coffee also stimulates the adrenal glands, which can create stress hormones called cortisol and adrenaline. This can raise heart rate and blood pressure too. Over time, your adrenal glands start to burn out which can lead to adrenal fatigue.
Drink coffee in moderation to avoid negative side effects.
How much coffee one should you consume?
Should you drink coffee with a zero-calorie sweetener like stevia during intermittent fasting?
Zero-calorie sweetener simulates brain to release insulin just like normal sugar does. So all the benefits associated with insulin sensitivity lost.
Should you drink coffee with milk or heavy cream during intermittent fasting?
Should you drink bulletproof coffee during intermittent fasting?
Fasting means no calories, you should not consume any fats with coffee. It will break your fast. Technically fat don’t have insulin response in the body so it doesn’t take the body out of ketosis. But it may stop the autophagy process which in which body eats its dead cells to clean up and repair body organs.
Should you drink coffee with coconut oil during intermittent fasting?
Coconut oil is kind of fat and has a significant amount of calories. Consuming coconut oil by adding it in coffee may give you weight loss, but it may not necessarily give other benefits like autophagy.
Should you drink coffee with almond milk/soy milk / any nut milk during intermittent fasting?
You should not drink any calories, all these nut kinds of milk contain a significant amount of calories which will reduce benefits to your body by intermittent fasting.
Coffee with Cinnamon/Cocoa/Nutmeg?
A small amount of Cinnamon/Cocoa/Nutmeg is fine, probably half teaspoon. Keep calories to a minimum.
Coffee with Collagen?
Coffee with Collagen will break your fast. A collagen is a form of protein. For weight loss collagen is ok, but it will stop the autophagy process.
- Intermittent fasting provides various benefits like Weight loss, Insulin sensitivity, Ketosis, Autophagy, lower Inflammation. To realize these benefits one need to stop consuming all calories.
- A cup of black coffee in the morning without sugar or anything added will be great Kickstarter for the day, keeps you alert for rest of day and suppress your hunger pangs.
- It’s ok to have a cup of black coffee, it will not break your fast.
- Small amount of black coffee on empty stomach wont harm you.


Window Coffee Bar began with our passion for quality coffee and espresso. We craved something that stands out among popular chains like Starbucks and Dunkin’. We are one of Phoenix’s newest locally-owned coffee shops.
With only about 100 square feet to work with on the backside of The Hive on 16th, co-owners Marcus Sanchez and Homero Medrano decided the best use of the space was to install a window from which customers could order and that faces a shared, open-air courtyard. The design and layout resulted from a fun collaboration with the new owner of The Hive on 16th, Tennille Neilsen, who transformed the backyard area into a modern, inviting, and pet-friendly courtyard that is also great for social-distancing. The Hive on 16th is a community enclave of local working artists, which is one of the main elements that attracted Sanchez and Medrano to the space.
We pride ourselves in serving our customers next-level coffees, teas, and baked goods, all sourced from local vendors. We have a similar system as the “big guys” but on a much smaller scale. I feel especially proud of our business, though, because not only are we serving up great products; we are supporting local workers and interacting with the community, with our neighbors. We want anyone who visits Window to have options to choose from, so we proudly offer alternative milks as well as gluten-free and/or vegan food items. When you support our business, you are helping to support the community as well.
Our most popular drinks include the fresh-squeezed lavender lemonade, prickly pear tea, cold brew coffee, as well as iced lattes with unique flavors such as burnt cream, vanilla lavender, Aztec mocha, lucky charms with marshmallows, churro, and even the health-conscious mushroom chaga latte. We source amazing pastries such as homemade pop-tarts in flavors like raspberry prickly pear, brown sugar date, and blueberry lime (flavors you won’t find at other shops), as well as vegan donuts in raspberry pistachio, orange zest vanilla, and churro flavors. Other customer favorites include our gluten-free banana nut muffins and our increasingly-famous avocado toast.
Our space was created to be enjoyed with company, though we’ve also made it very easy to social-distance during the era of COVID-19. We want everyone to feel welcome at Window Coffee Bar, and this is reflected in our neon sign: COME AS YOU ARE.


Sugary drinks off the menu at Caboolture Hospital
Sugar laden soft and sport drinks are no longer sold at Caboolture Hospital as part of a range of healthier new options for staff, patients and visitors.
Metro North Hospital and Health Service Board Chair Dr Robert Stable AM said hospitals are places you go for healthcare so stopping the sale of unhealthy sugar loaded drinks makes perfect sense.
“We know soft drinks in particular offer absolutely no nutritional value, and do more harm than good. An average can of fizzy drink contains 10 teaspoons of sugar,” Dr Stable said.
“Sadly, the Caboolture region has one of the highest rates of obesity in Queensland, with one in every five adults overweight or obese. This means locals are at higher risk of a wide range of chronic health conditions, including Type 2 diabetes, tooth decay, cardiovascular disease, stroke and even some cancers.
“As a hospital, we’re about making people feel better and improving the food options we provide to staff, patients and visitors can make a big difference to everyone’s health.
“That’s why this community involved initiative is a great step in the right direction, for both staff and patients. Our business is health and we all want to make the right choices to get the best health outcomes for Caboolture and Queensland.”
The sugary drink removal at Caboolture Hospital is supported by more healthier food and beverage options the canteen and vending machines. Over the coming months, other Metro North hospitals will follow suit.
Director of Allied Health and Service Partnerships at Caboolture Hospital Donna Ward said we are extremely proud of the efforts made by staff to embrace their own health and well-being.
“Not only are Caboolture staff more active through our Fit Fab Cab exercise program, they are now better informed with food labelling throughout the hospital from green to red,” Ms Ward said.
“We are pleased the canteen now stocks a variety of wholesome foods from salads to stir-fries and the vending machines have healthier snacks and drinks.
“As a large community hospital I understand all too well how easy it is to make a quick choice rather than a healthy one. Grabbing packaged food or a soft drink on the go is very tempting for many of our busy shift workers.
“We are committed to working beside our staff and local community to improve the overall health journey. This initiative puts us on the front foot and empowers our staff to lead by example.”


Erythritol is common in nature, and is found in melons, pears, and berries. It looks and tastes like table sugar, but is about thirty percent less sweet. DFI makes Erythritol from sugar.
No. DFI’s product does not use harsh chemicals to produce the ingredient unlike other manufacturers.
Yes. Erythritol is FDA approved food ingredients used as sweeteners and bulking agents for food and beverages The safety of erythritol as a food ingredient under conditions of its intended use is substantiated by a number of human and animal safety studies, including short and long term feeding, multi-generation reproduction and teratology studies.
The World Health Organization (WHO) and the United Nations’ Food and Agriculture Organization’s (FAO) Joint Expert Committee on Food Additives (JECFA) reviewed the safety of erythritol in 1999 and established an ADI of "not specified," the highest safety category possible. JECFA serves as an independent scientific committee which performs risk assessments and provides advice to FAO, WHO and the member countries of both organizations. The requests for scientific advice are for the main part channeled through the Codex Alimentarius Commission in their work to develop international food standards and guidelines under the Joint FAO/WHO Food Standards Program.
Yes. It is important to note that on November 12, 2014 one of the nation’s strongest nutrition advocate organizations, the Center for Science in the Public Interest, declared erythritol “safe” in a comprehensive, science-based report on the use of non-nutritive sweeteners . Moreover, on April 27, 2012, the Academy of Nutrition and Dietetics, formerly known as The American Dietetic Association said, “that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals...”
The American Diabetes Association states, “Foods with low- or reduced-calorie sweeteners can have fewer calories than foods made with sugar and other caloric sweeteners. That can be helpful if you're trying to lose weight or even to prevent weight gain. These products often times also have less carbohydrate which can be helpful in managing blood glucose levels.”
DFI’s product produces a clean, zero calorie, sweet taste without the metallic aftertaste of Stevia and other arterial sweeteners. New science demonstrates that the health benefits of erythritol are derived from its action as a ‘stress response’ antioxidant and protectant.
Yes. Please see below:
Yes. Erythritol has no effect on cholesterol, triglycerides or other biomarkers.
The body fully absorbs erythritol but can’t break it down, so it provides (virtually) no calories and does not produce a glycemic response. Most erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 10% enters the colon.
Yes. Human trials demonstrate that consumption of up to 1 gram per kg (0,45 g per lb) of body weight is very well tolerated.
No. DFI’s polymerase chain reaction (PCR) analysis of its finished product, confirms it is non-transgenic. The PCR is the most powerful technique that has been developed recently in the area of recombinant DNA research. Using this technique a target sequence of DNA can be amplified a billion fold in several hours. This procedure has been applied to forensic analysis where minute samples of DNA was isolated from blood at a crime scene to determine if an individual was actually at the location of the crime. Other manufacturers use recombinant yeast to produce the ingredient.
DFI’s strategy is to be able to provide both at an untouchable “taste performance to cost ratio.”
Importantly, rather than using harsh chemicals or transgenic yeast, DFI uses a “green” electrochemical process. DFI has developed a revolutionary technology that enables the Company to manufacture erythritol at prices well below current market pricing. DFI’s proprietary process involves a novel and highly efficient conversion of food starch into xylitol and glucose or corn sugar into erythritol. The Company has six key patent and patent applications for this technology.
In a plant located in Clinton, Iowa. The plant utilizes the latest Food and Drug Administration Good Manufacturing Processes. It is important to note that approximately 70% of the world's current erythritol supply is sourced in China, a country with a long history of food safety violations.


Mo Abedin: “SAUCEBEAST was created to highlight cuisines from across the globe”
The chef Wolfgang Puck once said, “Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”
The brains and culinary connoisseur behind food channel SAUCEBEAST, Mo Abedin, knows all about combining flavors for maximum effect. You might say it’s in his blood.
“My mother was born and raised in Bangkok and had been cooking since she was really young for her siblings,” reveals Abedin. “She learned everything about cooking and its ingredients from the street markets of her home city. When she moved to Dubai, she found a huge demand for her talents from the local Thai community who were craving a taste of home and she has been serving them her food for the past 20 years since.”
Abedin adds, “For years she would work out of the family kitchen and deliver all over the city. I grew up in that kitchen and was always fascinated by cooking, so it was only natural that years later, both of us would open a Thai restaurant together fulfilling a long-term dream of hers.”
That restaurant was Sticky Rice. It has a reputation as a cult eatery in Dubai, because all the ingredients are fresh, everything is created and cooked from scratch, especially the sauces and the curry pastes. With Head Chef ‘Mama’ leading the charge, Sticky Rice also refuses to adopt a Westernized version of Thai cooking. In an age of artifice, it has a refreshing taste of authenticity.
Abedin brought these exact values to his food channel SAUCEBEAST. Alongside his fellow foodie and wife, Nina, Abedin uses the platform to bring the stories of the chefs who grow and cook in their community, to life.
“Both Nina and I are avid supporters of the food industry in the UAE. It’s been incredibly good to us, and I felt that by showcasing the best it has to offer, we’re giving something back,” explains Abedin. “By seeking out hidden gems and exploring a diverse range of local and global cuisines, I feel there’s something on the table for anyone’s palette.”
Bringing the same intensity of attention to detail and creativity that he brings to all areas of life he’s passionate about, including the launch of his highly anticipated comic book, ‘Raiiken,’ Abedin is sure to make SAUCEBEAST a name to watch out for.
The in-with-the-times chef added, “I’m excited about SAUCEBEAST; I feel it offers something new and unique and it also celebrates all the heroes in the community serving up some of the best food in the country.


Treat Street – Coming Soon to MK1 Shopping & Leisure Park
We’re proud to announce that Treat Street will be opening at MK1 Shopping & Leisure Park this April! Our new resident dessert bar will bring a whole host of sweet treats including waffles, pancakes, cookie dough, ice cream rolls, sorbet, cakes and smoothies to the park! Plus, for the over 18s, there will be a full beer, wine and cocktail menu to enjoy!
So why not join us this spring for the perfect sweet treat? Keep an eye on our social media channels for more news about the official launch and upcoming events.


No one in Montana should go hungry.
Give now and help us feed families in the Flathead Valley.
Are you in need of food?
The Flathead Food Bank works diligently to ensure that everyone in our community has access to healthy and nutritious foods.
The Flathead Food Bank strives to eliminate hunger in the Flathead Valley through collaborative partnerships creating effective solutions to connect and strengthen individuals, families and the community through access to healthy nutritious food.
1 IN 8 PEOPLE IN MONTANA STRUGGLE WITH HUNGER
1 IN 6 CHILDREN IN MONTANA STRUGGLE WITH HUNGER
Stay Connected for Community News and Special Events
Every $1 contributed to the Flathead Food Bank provides three meals for Montanans sturggling with food insecurity.
Through partnership with the Montana Food Bank Network, your dollars go further when you give to families in need at the Flathead Food Bank.
Get Involved in the Fight Against Hunger in the Flathead Valley
From volunteering around the holidays to long-term corporate partnership, everyone in our community can play a role in working to eliminate hunger in Northwest Montana.


On January 18th we conducted a food drive for charity and delivered over 650 pounds of food and $100 to the Harvest Center in Tucson.
Once we arrived at Harley-Davidson of Tucson, several groups of riders met with us and gave food or cash to support our cause.
Pet Food Drive
On July 3, 2020, we delivered over 650 pounds of food, toys, treats, towels, sheets, beds, and other goods to Pima County Animal Control. Thank you everyone for your support and donations.


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BPA-free, freezer & dishwasher safe, these freezer organizer sets are great for storing fruits, vegetables, meats, cheeses, meat, frozen food, etc.
Easy to clean, durable and sturdy, these organizer trays are smooth around the edges, don't break easily even in the hands of a toddler, ideal for keeping a baby's snack organized.
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Delivery charges are free over orders of Rs. 1,490/-
Product Quality & Returns
We only deal in high quality products and in case your order is messed up, you can always count on us to make it right.
You can return or exchange your order within 14 days.


What Has More Caffeine Coffee Or Coke
Caffeine is an important part of many people’s daily lives. Whether it’s to start the day or provide an extra boost of energy, caffeine provides a reliable source of stimulation.
But how do coffee and coke stack up in terms of caffeine content? In this article, we’ll explore what has more caffeine: coffee or coke? We’ll look at the science behind the different amounts of caffeine in each drink, as well as how they can help you stay energized without sacrificing your quest for freedom.
So if you’re curious about which one will give you more bang for your buck (of energy), then keep reading!
Caffeine Content Of Coffee
Coffee is like a life-giving elixir, a magical potion that can help even the sleepiest of souls find their way to alertness. But amongst all of its invigorating effects, one of the most sought after has to be the caffeine content.
Whether it’s from freshly ground beans or cold brew, coffee packs quite a punch when it comes to energy. The amount of caffeine present in coffee depends on its preparation method and size. A cup of brewed coffee contains around 95mg of caffeine, whereas an 8-ounce serving of cold brew will have about 65mg. The stronger the blend, the more likely it is for higher levels of caffeine to make its way into your cup.
No matter how you choose to enjoy your cup o’ joe, one thing is certain – coffee provides an incredible jolt of energy that can last throughout the day. With enough coffee in your system, you’ll be ready to take on whatever comes your way!
Transitioning now to the next section – what can we expect from Coke?
Caffeine Content Of Coke
Coke, a popular carbonated beverage, has been around for over a century and is considered to be among the most widely consumed soft drinks in the world. However, many people are unaware of its caffeine content.
Despite being known for its sweet taste and sugar content, Coke does contain some caffeine. Caffeine sources in Coke include kola nuts, cocoa seed extract, and guarana berries. Kola nuts are native to tropical regions of Africa and are the primary source of caffeine in soda.
Cocoa seed extract is derived from cocoa beans and is also used as a flavoring agent in many sodas. Finally, guarana berries produce an oil that contains caffeine which is added to many different beverages. Although it may not have as much caffeine as coffee, Coke still contains enough to give you a slight buzz or increase your alertness if you have one too many.
This can vary depending on factors such as preparation time and temperature, so it’s important to be mindful when drinking any caffeinated beverage.
Factors Affecting Caffeine Levels
Coca-Cola is one of the most popular sources of caffeine, with coffee being a close second. While coffee may have more caffeine than Coke, the amount of caffeine in either drink depends on how it is prepared and the size of the serving. Caffeine levels can vary greatly depending on these factors.
There are many different sources of caffeine available today, including energy drinks, tea, chocolate, and even some medications. The amount of daily intake also plays an important role in determining how much caffeine you consume. For example, someone who drinks only one cup of coffee per day will likely have a lower overall caffeine intake than someone who consumes multiple caffeinated beverages throughout the day.
It’s important to be aware of your individual caffeine consumption habits and to keep track of your daily intake.
Here are three tips for monitoring your daily caffeine intake:
- Keep track of what type and how much caffeinated beverage you’re consuming each day.
- Try limiting your daily intake to no more than 400 milligrams per day.
- Be mindful that certain medications and supplements may contain additional sources of caffeine which could increase your total daily consumption.
By understanding your own personal habits when it comes to consuming caffeinated products and keeping track of your daily intake, you can stay informed about how much caffeine is right for you and ensure that you don’t exceed recommended limits. With this knowledge in hand, you’ll be better equipped to make decisions about which caffeinated products are right for you and when it’s time for a break from them altogether.
Knowing the health benefits associated with moderate amounts of caffeine can help inform those decisions as well.
Health Benefits Of Caffeine
We all know that caffeine is a great way to start your day or stay up late. But did you know that it can also have recreational uses? That’s right, you can now use caffeine to stay awake and energized for all of your fun activities!
Caffeine has been around for centuries, providing people with the energy they need to make their lives more productive. Not only does it help us stay alert and focused, but research has found that regular consumption of caffeine can actually improve our sleep patterns as well.
Caffeine is beneficial in many ways: it increases physical performance during exercise, reduces fatigue, improves concentration and alertness, and even helps reduce the risk of some diseases. It has also been shown to be effective in treating headaches and migraines. Plus, there are no known side effects from moderate consumption of caffeine.
So why not use it to get the most out of life? The possibilities are endless when you combine the power of caffeine with your own creativity. Whether you’re looking for an extra boost before your morning workout or just want to enjoy a few more hours of productivity at night, consider adding some coffee or soda into your daily routine. You’ll be glad you did!
Frequently Asked Questions
What Are The Differences Between Regular And Decaf Coffee?
When it comes to coffee, there’s a big difference between regular and decaf.
Regular coffee packs a serious punch of caffeine, while decaf has very little.
Cold brew is a great choice for those looking to cut back on their caffeine intake since the beans are steeped in cold water, which reduces the amount of caffeine that gets extracted compared to hot brewing methods.
Instant coffee is also low in caffeine as the process used to create it also removes much of the stimulant.
If you’re looking for an alternative to regular coffee that still satisfies your need for a daily cup, try cold brew or instant coffee instead!
Is There A Significant Difference Between The Caffeine Content Of Different Brands Of Coffee?
Are there significant differences in caffeine content between different types of coffee? Absolutely!
Espresso, for example, has more caffeine than drip—up to three times as much. And organic coffee can contain up to 20% more caffeine than regular.
So if you need a jolt of energy, it’s worth considering the type and origin of your coffee. Ultimately, however, all that matters is that you find the perfect blend for your own personal caffeinated needs!
What Are The Health Risks Associated With Drinking Too Much Coffee?
Did you know that coffee is the most popular source of caffeine in the world, with 80% of adults consuming it?
But while coffee can be a great way to get an energy boost, drinking too much can have serious health risks.
Caffeine sensitivity is one issue that can arise from drinking too much coffee – this means that even small amounts of caffeine can cause jitters and anxiety.
Energy drinks are also notorious for their high levels of caffeine which can lead to more severe symptoms such as headaches, insomnia, and dehydration.
While coffee has its benefits, it’s important to be aware of the potential health risks associated with drinking too much.
Are There Any Health Benefits To Drinking Soda Instead Of Coffee?
Craving a caffeine fix but want to avoid the health risks associated with too much coffee?
Soda can be a great substitute – it contains less caffeine and far fewer health risks than coffee.
Plus, if you opt for diet soda, you’ll get all of the carbonation without any of the sugar.
So next time you’re looking for a caffeine substitute and want to stay healthy, try reaching for a soda instead of coffee!
Is There A Way To Reduce The Amount Of Caffeine In Coffee Without Sacrificing Flavor?
If you’re looking for a way to reduce your caffeine intake without sacrificing the flavor of your coffee, cold brewing and herbal teas could be the answer.
Cold brewing is a simple but effective method of reducing the amount of caffeine in coffee while still giving you all the delicious taste you love.
Herbal teas also provide a tasty alternative to traditional caffeinated beverages, as they are naturally low in caffeine or completely free from it.
So if you’re looking for a way to indulge your craving for coffee without the jitters, look no further than cold brewing and herbal teas.
It is clear that coffee contains more caffeine than soda.
While there are some health risks associated with drinking too much coffee, it still may be beneficial for some people.
To reduce the amount of caffeine in coffee without sacrificing flavor, people can opt for decaf or different brands of regular coffee.
Ultimately, it’s up to each individual to decide which beverage they prefer and how much caffeine they want to consume.
I suggest doing research and learning the differences between regular and decaf coffee before making a decision.
That way, you can make an informed decision that works best for you!


Wow your family and friends with these fabulous Christmas dinner recipes.
With Christmas just around the corner, it’s time to start thinking about the perfect Christmas dinner this year. Luckily, there are plenty ideas online, and we’ve rounded up some of the yummiest looking recipes below.
Christmas Dinner Recipes
Hope you enjoy these lovely Christmas dinner recipes and get some inspiration for your own Christmas dinner this year!
To view the full instructions for any of these Christmas dinner recipes, please click the link below each image.
1.Pumpkin Dinner Rolls With Whipped Brown Sugar Cinnamon Butter
These soft and tender Pumpkin Dinner Rolls will be the talk of your Thanksgiving or Christmas Table!
Adorably delicious and easier than you might think with the option of Whipped Brown Sugar Cinnamon Butter!
2.Apple Cranberry Walnut Salad
Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn Apple Cranberry Walnut Salad.
An easy side dish for any favorite meal!
3.Creamy Garlic Parmesan Mushrooms
Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce.
These are great as a side, on top of meat or eaten by themselves and ready in under 10 minutes!
4.Cream Cheese Cranberry Loaf
While pumpkin bread is a classic dessert/breakfast/snack staple during autumn months, there isn’t really an equivalent treat for winter…until now.
This loaf is perfectly moist, sweet and tart, and is the perfect thing to make when you’ve got friends or family coming over, or for when you just need a little pick-me-up to start or end your day.
5.Sweet Potato Muffins
These sweet potato muffins are extremely moist, packed with nutrients, and DELICIOUS!
6.Cheesy Green Bean Casserole
A Cheesy Green Bean Casserole made from fresh green beans with sautéed mushrooms and a crunchy fried onion topping.
This is a must make recipe for the holidays or any large family gathering. With a cup and a half of shredded cheddar, it is supremely cheesy.
7.Creamy Cranberry Salad
One of my piano students taught me the perfect lesson in salad for the holidays. The keys are cranberries, pineapple, marshmallows and nuts.
8.Honey Roasted Butternut Squash With Cranberries And Feta
This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!
9.Sweet Potato Casserole with Butter Pecan Crumble Topping
It’s an easy recipe to make and preassemble before baking it off especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner.
10.Creamy Broccoli Casserole
Creamy Broccoli Casserole is a family-favorite, indeed.
With its cheesy broccoli goodness and buttered cracker crumb topping, what’s not to love? It’s a perfect side for the holidays or any day!
11.Crispy Roasted Rosemary Sweet Potatoes
These crispy sweet potatoes make a scrumptious and elegant side that’s a cinch to make!
Shallots tucked in between the layers make this dish extra aromatic and full of flavor. The perfect healthy compliment to a hearty winter meal!
12.Oven-Roasted Cranberry-Dijon Glazed Ham
Ain’t nothing better than an oven-roasted homemade ham glaze I say.
This recipe uses fresh cranberries, meaning it’s perfect for the holiday season! I love the zing that the Dijon mustard adds too.
This recipe that shows you how to glaze a ham is super easy to throw together!
13.Garlic Rosemary Chicken With Cranberries
There is nothing better in my book than a simple one-pan baked chicken. All the comfort with little work.
And that’s what we have in today’s easy garlic rosemary chicken…except with an added festive twist using cranberries!
14.Sweet Potato Casserole With Marshmallow & Pecan Streusel
Everyone goes crazy for this Sweet Potato Casserole with Marshmallows and Streusel!
Mashed sweet potatoes topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel.
The perfect side dish for Thanksgiving, Christmas or any holiday celebration.
15.Parmesan Roasted Carrots
I have fallen in love with these Parmesan Roasted Carrots.
They are a sure fire way to get the kids and grown-ups to eat their vegetables!
16.Baked Ham With Pineapple Brown Sugar Glaze
Beautifully caramelized Baked Ham with Pineapple Brown Sugar Glaze for the holidays or Sunday supper. Feeds a crowd and takes only minutes of hands on prep time.
17.Christmas Salad with Creamy Poppy Seed Dressing
This Christmas Salad with Creamy Poppy Seed Dressing is the perfect side dish for your special holiday dinners. The dressing is so creamy and delicious!
These easy Gruyere Popovers are a fluffy, cheesy bread that would be perfect to make for Thanksgiving dinner or Christmas dinner!
19.Brie And Cranberry Pull Apart Bread
Easy and delicious Brie and Cranberry Pull Apart Bread. The ideal festive Christmas loaf to make for a party.
20.Sautéed Cinnamon Apples
This is such an easy and delicious side dish! These apples are cooked to perfection with incredible flavor!
I love the added flavors of lime and orange juice. It helps bring the apples to life.
21.Bacon Parmesan Beans
I’m not a huge vegetable person, so whenever I come across a veggie recipe I enjoy, I have to share it.
These Parmesan Bacon Beans are so easy to make and they taste absolutely amazing. Enjoy your veggies!
22.Christmas Tree Spinach Dip Breadsticks
In today’s post: Learn how to turn refrigerated dough into an adorable Christmas tree with these spinach dipped stuffed breadsticks!
23.Not Your Mom’s Mashed Potatoes
These are Not Your Mom’s Mashed Potatoes! This is a rich and creamy mashed potatoes recipe that is the BEST mashed potatoes you’ll ever make!
24.Honey Glazed Hasselback Butternut Squash
As elegant as it is delicious, this Honey Glazed Hasselback Butternut Squash is guaranteed to be the star of any dinner table.
25.Easy Garlic Parmesan Knots
Unbelievably easy, fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!
- 50 Perfect Pumpkin Spice Recipes: Holiday Flavors
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Loved these Christmas Dinner Recipes? Then remember to pin it for later!
If you enjoyed this roundup of Christmas dinner recipes, remember to pin it to your Christmas dinners board on Pinterest. That way you can easily come back to it later if you want!


For the best finger food at your home casino party take a tomato, use a knife and cut the tomatoes top section off leaving you with about three quarters of the tomato. Proceed to use a spoon and hollow the tomato out. Once hollow fill with beef strips, drizzle with olive oil and a touch of chilli. Place some mozzarella on top and garnish. Set some foil into a baking tray and sizzle in the oven Best Casino Party Food Ideas to Serve. December 5, 2017 / Dining / No Comments; Planning a holiday party involves hundreds of decisions, but one of the most important choices you make is also one of the first: the theme. Sure, you could settle on “winter wonderland” or “ugly sweater” like everyone else, but if you really want to stand out from the holiday party crowd, consider The best buffet ideas for a casino theme use an assortment of finger foods. Casino themes tend to contain games and lots of activity. You need to serve food that can move with people as they socialize and gamble. Anything that requires sitting down with a fork and knife will be too cumbersome. So a gambling party with a Chinese slant is not only sophisticated, but also entirely appropriate. You don’t have to only play Baccarat, Keno and Sic Bo at your party, of course, but having a unified theme linking décor, music and food is a good idea. Read more Fabulous Chinese Inspired Casino Party Snacks More Good Food; Shopping list; Home. Recipes. Category. Dinner party; Dinner party. 6 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Be the host with the most with our best ever dinner party recipes. Choose from delicious starters, mains and stunning desserts. Classy cocktail recipes. Raise a toast with one of our tantalising tipples. Dinner party dessert Sep 20, 2016 - Explore Janet Hastert's board "Casino Party foods" on Pinterest. See more ideas about casino party, casino party foods, casino. From easy crowd-pleasing recipes to more impressive dishes for special occasions, try our dinner party main course ideas for fuss-free entertaining. Food & Recipes for hosting a Casino Dinner Party - Pear, Onion, And Dry Jack Cheese Strudels - These delicious strudels can be put together one day before baking. - Sausage, Red Onion, And Wild Mushroom Pizza - Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts. Casino Night Poker Game Party Supplies Tableware Set 24 9" Dinner Plates 24 7" Plate 24 9 Oz. Cups 50 Lunch Napkins for Card Playing Club Heart Spade Black & Red Theme Disposable Birthday Paper Goods . Looking for Las Vegas style diner party themed tableware. Check Price on Amazon. 15. Japanese City Pop Theme. Aah. I get some false nostalgia when thinking about this dinner party theme. It’s Jul 26, 2016 - Explore Tara Teilhaber's board "casino night food", followed by 125 people on Pinterest. See more ideas about casino night, casino, casino theme parties.
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Looking for a practical way to feed your family great tasting meals that won’t break the bank? Then the Budget Dinners iOS Universal Food & Drink app is for you. This app delivers 30 days of well thought out dinner menus that include soups, salads, sides and desserts.
Budget Dinners provides simple and easy-to-follow recipes that will appeal to the majority of people. You’ll find complete meals that’ll feed 4-6 people using the most common meats: fish, pork, ground beef, chicken, etc., along with mouthwatering food photos to entice you.
Menu ideas include meals such as Garlic Lime Chicken with Roasted Brussel Sprouts and Zesty Lemon Bars for dessert or maybe Blue Cheese Burgers with Sweet Potato Fries and Strawberry Cream Cake is more to your liking. Whether you’re looking for 1 or 30 days of great planned meals, this iPhone and iPad app will make your meal planning quick, easy and inexpensive.
Budget Dinners App Features
• Low cost! Each meal feeds 4–6 people, and costs an average of $15.
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• High quality! Nobody wants to live off ramen and water, and we won’t ask you to try. From crisp strawberry salad, to hearty soups, to delicious pumpkin cheesecake, you’ll be amazed at what you can do with just a few dollars.
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With such nondescript names like chuck, sirloin and brisket, knowing where exactly each cut of beef began on the cow can get fairly confusing. To help better understand the cow and its different delicious cuts, it’s time to break down the steer.
Knowing the right steak terminology can help diners select the best cut for a particular dish. The cow is broken down into nine sections. Starting at the neck and working backwards, there is the chuck, shank, brisket, rib, plate, loin, flank and round.
The chuck section of the cow contains the shoulder bones and is best known for robust, flavorful cuts. This part of the cow has lots of connective tissue, which does well when cooked slowly, so stewing and braising cuts from this section are the way to go. Popular cuts include the chuck arm, pot roast, flat iron and shoulder steak.
The shank is a cut from a portion of the cow’s leg. This region traditionally is full of muscle, making the meat tough and best when slowly cooked with moist heat.
The brisket is on the lower chest or breast of the cow. There is a significant amount of connective tissue in this region, so it needs to be tenderized and cooked slowly for tenderness.
The plate section is best known for its flavor but is not particularly tender. Popular cuts from this section are the hanger steak and the skirt steak.
The rib is the section back from the shoulder. This section is known for well-marbled, tender and flavorful cuts that are perfect for grilling. Cuts from the rib are Delmonico, the prime rib and the rib-eye. The Delmonico is a boneless cut and the prime rib is served with the bone-in. It is cut from ribs 6-12 and despite having the name prime in its title, this doesn’t mean that the grade of the beef is prime. The rib-eye is similar to the prime rib except that the bone has been removed.
The loin is behind the rib section and it features the tenderest meat on the cow but it is not as flavorful or marbled as the rib section. The cuts from the loin tend to be the most expensive. Cuts from the loin are the tenderloin, T-bone, porterhouse and NY strip. A chateaubriand is cut from the tenderloin, which is on the short end of the loin. This cut is large enough to serve at least two diners. The filet mignon also comes from the short end of the loin. A New York strip, also known as a Kansas City strip, is the marbleized larger end of the loin. A porterhouse features two steaks, the New York strip and the filet mignon, combined together. A T-bone is essentially the same cut as a porterhouse except the filet mignon side of the steak is typically smaller on the T-bone. A tri-tip steak is triangular shaped cuts of meat from the loin.
Located on the lower underbelly of the cow is the flank section. This part of the cow is popular for grinding but the meat is moderately tender and offers a decent amount of flavor. Popular cuts include the flank steak and London broil.
The round is situated on the hind leg of the cow. This region is known for being very flavorful but less tender than other parts of the cow. Common cuts from the round include the top, bottom and eye of round.


I live in the state of Minnesota. Minnesota is an interesting place culturally since it has always been a hotspot for immigration - both due to our accepting nature and abundance of job opportunities. In fact it has the biggest Somali population in the world, outside of Somalia. We also have a large amount of Mexican and Hmong people, and various European nations, and more recently a growing Middle Eastern population. This influences a lot of our food choices, since most of these immigrants bring their national dishes with them. This is mostly concentrated in the cities (where I live).
However the more “traditional” Minnesota foods take a lot of influence from Scandinavian countries, since a lot of the Immigrants from generations past who moved into Northern Minnesota were Scandinavian. So the typical Minnesota dishes are thought of as lutefisk, blood sausage, etc. But as far as I know that’s more of a Northern Minnesota thing - the cities have so many different influences in our food that it’s impossible to name a “national dish” for Minnesota.
I personally eat a lot of stir fry (a bunch of vegetables and mixed together, pretty simple) since it’s so cheap and easy to make. During the summer you can go to a farmer’s market anywhere and get armfuls of produce for two hour’s pay. We also have a lot of Hmong farmers, so some of the produce tends to be from those parts of the world. Bok choy, daikon radishes, etc.


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WHO IS POKEWORKS?
Pokeworks is on a mission to popularize the native Hawaiian dish Poke globally – through a healthy, customized, and unique QSR customer experience, we call ‘premium fast-casual’.
As a rapidly growing and trend-forward fast casual brand, Pokeworks is successfully making Poke and related healthy menu offerings mainstream.
With fresh, sustainably-sourced seafood and our signature Poke Your Way™, customers rave about the Pokeworks experience, where each guest can build a bowl, burrito, or salad to meet their own individual taste profile.
- $1.1M* average 2022 sales for company owned stores
- 2:1= Sales to investment ratio*
- Investment starts at $386K
- Innovative concept, small footprint, and efficient operations
- Chef-inspired menu, fresh ingredients, and bold flavors matching Gen-Z, Millenial, and Gen-X dining trends.
- High ticket
- High customer frequency
- High customer satisfaction
- Multiple dayparts
- Largest and fastest growing brand in a rapidly growing segment
- $1-Billion category expected to grow 13% annually through 2026
- Experienced leadership with 100+ years experience in the restaurant and hospitality industry.
- Prime development territories still available
With proprietary, Asian-inspired flavors, the Pokeworks menu offers endless Poke, bowl, burrito, and salad combinations. We feature proteins like salmon, ahi tuna, chicken, shrimp, tofu, and even limited-time-only menu options. Plus customers get to choose from a long list of fresh, crisp vegetables prepared in-house daily to build a Poke Your Way™ meal.
THE PIONEERS OF PREMIUM POKE
- Fresh. Supporting our customers’ lifestyles with only the freshest and highest-quality ingredients.
- Fast. Healthy options on the go that can be prepared efficiently and quickly.
- Bold. Proprietary sauces and flavors inspiring repeat visits (According to a recent customer survey, the average customer eats at Pokeworks once a week)
- Customizable. Making it easy for customers to Poke Your Way™


Time for a Tea Party: We’ve got the Recipe!
Lemon myrtle teacakes recipe for your next children’s party
Lemon Myrtle Teacakes for your tea party or teddy bear’s picnic! These muffins were inspired by our Guardian Chef’s visit to a Bush Tucker Garden in Sydney.
Aboriginal food, also known as Bush Food or Bush Tucker includes the herbs, fruits, bulbs, and meat consumed by the indigenous people of Australia. Lemon Myrtle has a fresh aroma of citrus, with a lingering menthol essence and a strong lemon flavour, which is not only sweet and refreshing but has high nutritional value too.
The children of Guardian Queen Street and Guardian Barangaroo are often involved in the preparation of their menu and enjoy working, cooking and chatting with the chef through the open window during their day at the centre.
This flavour is a regular favourite and we invite you to download the recipe below and cook these at home with your children too.
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This recipe and the various images were shared by our chef, Renata at Guardian Queen Street and the team at Guardian Barangaroo


Thorntons Milk Chocolate Bunny
Earn 1 loyalty points, worth £0.05, with this purchase.
Just look at this cheerful chap! This irresistible bunny is a delightful gift for the young chocolate lover in your house.
Thorntons classic delicious milk chocolate is decorated with white chocolate, dark chocolate and pink coloured features to produce a charming Easter gift to make your young ones hoppy...er, happy!
HOLLOW MILK CHOCOLATE WITH WHITE CHOCOLATE, DARK CHOCOLATE AND PINK COLOURED DECORATION
Milk chocolate contains: cocoa solids 30% minimum, milk solids 20% minimum.
Dark chocolate contains: cocoa solids 60% minimum.
Sugar, dried whole MILK, cocoa butter, cocoa mass, MILK fat, emulsifier (SOYA lecithin), fat reduced cocoa powder, flavouring, colour (beetroot red).
MAY ALSO CONTAIN: NUTS.
- Weight: 20g ℮
- Storage: KEEP IN A COOL, DRY PLACE.
- Made In The United Kingdom
- Suitable for vegetarians
- No artificial colours
Be the first to review this product.Write a review


Like the trees our apples are grown on, we have deep roots. Savanna Premium Cider was first launched in South Africa in 1996. We’ve come a long way since then and while things have changed, one thing will always remain the same… Savanna is made from apples for those with apples!
Step 2 But we were interested in apples with attitude so we took the perfectly ripe apple and used it to create a pure cider... with an edge.
Step 4 It’s time for a good crushing! The apples are pressed so we can use their juice.
Step 5 It’s the juice of these perfectly ripe apples that gets transformed into the cider you know and love at our cider making plant.
Step 6 We add some water to the juice and start the fermentation process which turns the juice into alcohol. The process continues until the right percentage of alcohol by volume has been reached.
Step 8 During the filtration process, the cider is chill-filtered to lock in the unique Savanna flavour. Now that’s fresh!
Step 9 Our crown then locks in extra freshness and carbonation.
Fact: we're so green that during fermentation we harvest our own Co2 to be used in the carbonation process.


In the event of an emergency, being able to forage for food can be a vital skill. While wild plants may not be as convenient or appetizing as store-bought produce, they can provide essential nutrients and calories to sustain you until help arrives or you’re able to find more substantial food. Here are 7 of the most useful wild plants you should know for emergency foraging.
Commonly viewed as a lawn weed, the dandelion is an excellent source of vitamins and minerals, including vitamins A, C, and K, calcium, and potassium. The entire plant is edible, from the leaves to the roots. The leaves can be eaten raw or cooked, and the roots can be roasted and ground as a coffee substitute.
- Wild Berries
Many types of wild berries grow throughout North America, including blueberries, raspberries, blackberries, and strawberries. Berries are an excellent source of carbohydrates, fiber, and antioxidants. They can be eaten raw or cooked and are typically abundant in the summer and fall.
Acorns are the nuts produced by oak trees and are a staple food for many Native American communities. They contain several essential nutrients, including protein, fiber, and healthy fats. They need to be processed before eating to remove their natural bitterness, which can be done by shelling, grinding, and leaching them in water.
- Pine Needles
Pine needles are a rich source of vitamin C and can be eaten raw or infused in hot water to make a tea. The needles need to be boiled for several minutes before eating to remove any toxins and should be avoided by pregnant women.
Cattails are a multi-purpose plant that can be found in wetlands throughout North America. The roots can be roasted and ground to make a flour substitute, while the young shoots can be eaten raw or cooked. The flower spike can be boiled and eaten like corn on the cob.
Not to be confused with the banana-like fruit of the same name, plantain is a common weed that grows in disturbed soils. The leaves can be eaten raw or cooked and are an excellent source of vitamins A and C. They also have anti-inflammatory properties and can be crushed and applied to wounds to promote healing.
Nettles are a rich source of iron, calcium, and vitamin K and have been used for centuries in traditional herbal medicine. While they have a reputation for causing a painful sting when touched, the leaves can be cooked like spinach or infused in hot water to make tea.
While these plants can be safe to eat in moderation, it’s always essential to be cautious when foraging. Avoid plants that you can’t identify with certainty, as many wild plants can be toxic or cause allergic reactions. It’s also important to be aware of your surroundings and avoid foraging near roadsides or areas that have been exposed to chemicals, such as pesticides or herbicides.
In an emergency situation, being able to forage for food can be a lifesaving skill. While it’s not always convenient or appetizing, certain wild plants can provide essential nutrients and calories to sustain you until you’re able to find more substantial food. By learning to identify and forage these 7 useful plants, you can be better prepared for any situation.


Remember my post about the Ukrainian market? I wrote there that I love food and my position hasn't changed. In America, we're getting ready to enter the most delicious time of year. We'll celebrate Christmas in less than two weeks. For my family, this means big gatherings and feasts. I can't really say I love Russian food. During my visits I tried some local cuisine, but didn't like most of it. I'm a very picky eater, not liking fish, seafood or a lot of meat. Recently on a popular U.S. website there was an article entitled "17 Bizarre Foods Every Russian Grew Up With." Maybe you'll find it amusing. I picked the most interesting dishes from the list and I've tasted a lot of the items. For me, the most disgusting delicacies are all the food molds stuffed with meats, herring and other treats. Like this photo, where the dish is called "herring under fur coat." :)
1. Olivye salad. I tasted this last New Year's eve. I don't like mayonnaise, so I can't eat it. I never put dressing on anything, or even ketchup, mustard or other condiments. I eat most things plain.
2. Salo. I think this is now more closely associated with Ukraine. I tasted it in Kyiv - ah, chewy fat! Not to my liking. I eat a lot of chicken and steak and all fat must be trimmed. I know some people enjoy this part of the meat but it gags me.
3. Kvas. You can easily find this in America, but the taste is too strong for me. During my recent trip to Russia, I tasted birch beer for the first time. Delicious and lighter!
4. Kompot. This drink I really like! I've had it in several Russian cafes, including Cafe Mu-Mu where I tasted it for the first time. Similar to American fruit punch, but more tasty with the real fruit thrown in.
5. Varenyky. Is this common in modern day Russia? I remember it being the national dish in Ukraine, available everywhere with a wide variety of stuffing like meat, potatoes and sweet fruits.
6. Kishka. Never tasted it and there's too much meat involved!! I doubt I would like it. Maybe I'll be brave next time and take a bite.
7. Blini w/Caviar. I can't eat it though I tried during a New Year's eve celebration last year with a Russian family. Too salty, and I don't like the strong fishy taste.
8. Kholodets. This is the most interesting dish! I remember at the holidays seeing all kinds of creative molds made out of swans, birds, animals, etc. Very strange and funny. :) During Valentine's Day, maybe they produce heart shaped molds? I also ate a version of this at Cafe Mu-Mu and didn't like it. The jelly texture is odd and the minced meat wasn't very good quality.
9. Herring, mayo and pickle sandwich. When we were completely drunk at the seedy St. Petersburg vodka bar, the guys tried to get me to eat this as a snack. I refused and ate cheese and crackers instead. This thick brown bread would have been much better to soak up the poison!! Perhaps this is why I needed help walking home at the end of the night! :) Pickles - I hate this food more than any other!
10. No words for this photo! :))
11. In Russia, I'm completely addicted to the sweets and candies. This is my favorite. Each time I visit, my host always has a bunch in the refrigerator and I eat these bars daily. Delicious!
What's your favorite national dish?
Also, I wonder whether it's interesting to readers if I write about how an average American family celebrates Thanksgiving and Christmas? I can take photos and write about my family celebrations if it's an interesting topic? What do you think? Vote below please.


Aubergine, pepper and tomato, grilled over open fire, blended with extra virgin olive oil, garlic and pomegranate molasses.
A selection of the cold starters, including: Humus, Kisir, Cacik, Babaganoush, Muhammara and Feta Cheese.
Pureed chickpeas, blended with tahini extra virgin olive oil, garlic ancı lemon juice.
Cracked wheat (couscous) with walnuts, spring onions, red pepper, celery, fresh herbs and extra virgin olive oil.
Toasted walnuts, sun-dried pepper, tomato, pomegranate syrup, tahini, garlic, extra virgin olive oil.
Freshly chopped parsley, spring onion, cherry tomatoes, cucumber with fresh lemon juice, extra virgin olive oil, cracked wheat and pomegranate.
Green, marinated Turkish olives from Antakya region
Green pitted olives from Antakya region, wild thyme, tomato, pepper, pars1ey, spring onion, extra virgin olive oil-pomegranote molosses dressing.
Spiced courgette, chickpeas, carrot, celery, leek, sesame and herb fritters, served with Cacik.
A selection of the hot starters including: Halloumi, Falafel, Sigara Boregi, Mitite Kofte and sucuk ızgara.
A cracked wheat shell stuffed with minced beef, walnut, onion, parsley, pepper paste and spices.
Sourdough with fennel & apricot , topped with oven-baked goat cheese, grilled courgette, caramelised onion, green ıeaves & Modena balsamic glaze.
Turkish thin pita, topped with minced beef and lamb, onion, tomato, garlic, pepper and parsley.
Grilled spicy Turkish sausages with grilled tomatoes.
Chicken Livers sauteed in butter with caramelised pickled cherries, onions and spices.
Slow roasted beef ribs, with sauteed vegetable garnish, served with herby sauteed potato.
Roasted duck leg with prune, red wine jus. sauteed vegetable garnish served with sweet potato puree.
Slow-cooked shank of lamb, with jus, aubergine, pepper and tomato, served on a bed of potato puree.
Finest 12 oz Argentinean Rib-Eye steak, charcoal-grilled, served with grilled tomato, pepper, chunky chips and asparagus.
Skewered spicy lamb kofte served on homemade spicy lavas bread garnished with Zerzevat (traditional onion salad) grilled tomato and pepper, served with Bulgur rice.
Grilled chicken, lamb, Adana, and a lamb chop on homemade spicy flatbread with grilled tomato, shallot, pepper and Zerzevat (traditionaı onion salad), served with Bulgur rice.
Grilled tender cubes of marinated lamb on homemade spicy flat bread with grilled tomato, shallot, pepper and Zerzevat (traditional onion sa1ad), served with Bulgur rice.
Best end of lamb cutlets (4 pieces) garnished wh grilled shallot tomato & pepper served with herby sauteed potato & Zerzevat (traditionaı onion salad)
Marinated chicken breast cubes, on homemade spicy flatbread, grilled tomato & pepper, Zerzevat (traditional onion salad), served with Bulgur rice.
Wild sea bream fillets, charcoal-grilled, served with herby white wine and garlic butter sauce, sauteed spinach, samphire and sauteed herby potato.
Fillets of Monkfish braised in white wine and cherry tomato sauce with sauteed spinach and herby new potatoes.
Organic Salmon fillet, pan-fried with white wine and fresh herb sauce, with sauteed spinach and Bademli Pilav (bulgur rice with almonds).
Aubergine, stuffed with broad beans. onions, carrots, tomato, pepper and herbs and roasted in the oven, served bulgur rice.
Clay baked courgette, carrots. peas. onion, tomato paste, cheery tomato, garlic with saut8ed spinach, and mozzarella cheese.
Seasonal leaves with grilled Halloumi cheese, aubergine, courgette, beetroot. cherry tomato and fresh avocado, Modeno balsamic glaze, basil sauce.
Chopped tomato, onion, cucumber, green pepper, parsley, walnut with pomegranate moıasses and extra virgin olive oil.
Dessert pastry made of layers of filo , filled with finely chopped pistachio and sweetened and held together with honey syrup, served with gelato.
String Pastry soaked in honey syrup, with unsalted cheese layer, baked in the oven, served with vanilla gelato.