Become a Vendor
At Flair Baby and Toddler Market, we aim to bring the best local talent when it comes to our vendors.
Only selecting original and unique product ranges. Bringing you new and exciting vendors every time.
Flair Market also reserves the right to approve or reject any applications.
All decisions made by the Flair Market Market are final.
We are always looking for new and interesting food vendors and try and get new vendors at each event whilst also keeping some of our old ones. If you have a food truck, food stall or sell sweet treats, please apply.


DOWNERS GROVE, IL., March 01, 2018 – Fresh Thyme Farmers Market, a rapidly growing Midwest specialty retailer focused on healthy organic products and groceries, announced today a partnership with Bags 4 My Cause, an organization that partners with retailers to develop the Fresh Thyme Giving Bag Program to support local nonprofit causes, across all Midwest stores starting March 1.
“As of February 2018, Bags 4 My Cause has raised over $650,000 to support over 4,000 local nonprofit causes across the U.S.,” said Chris Sherrell, CEO of Fresh Thyme Farmers Market. “We’re honored to work with an organization that shares our mission to be a good neighbor in the communities we serve –giving back is a large part of that commitment. By buying reusable bags, shoppers are able to protect the environment and give to a cause that matters to them.”
Shoppers who purchase the $2.99 Fresh Thyme reusable bag featuring the Giving Tag will have the option to direct $1.00 to a local nonprofit of their choice by logging-on to the Fresh Thyme Giving Bag Program website.
If a shopper does not choose a local nonprofit within seven days of purchase, the donation will automatically go to the local nonprofit designated by the location’s regional manager and store leadership team.
To learn more about the Fresh Thyme Giving Bag Program, please visit https://freshthyme.bags4mycause.com.
About Bags 4 My Cause
Bags 4 My Cause (B4MC) located in Portsmouth, NH, partners with retailers to provide reusable shopping bags. B4MC is committed to the mission of empowering retailers to be the best they can be while supporting nonprofit causes, businesses, and the planet. The reusable bag program is designed to support local nonprofit causes and foster a movement aimed towards eliminating the environmentally harmful use of paper and plastic single-use bags.
About Fresh Thyme Farmers Market®
Fresh Thyme Farmers Market is a full-service specialty retailer focusing on value-priced fresh, healthy, natural and organic offerings. It boasts an extensive produce department with organic and local fruits and vegetables, a natural meat department, healthy deli foods to go, bakery goods, 400 bulk food bins, dairy and frozen, health supplement products, and its own line of organic and natural private label products. Learn more at www.freshthyme.com.


Once again it is time for the First Lady Candidate Cookie Contest, when Americans judge Presidents and would-be Presidents by their wives’ culinary skills. It’s a ridiculous exercise–this ain’t Mamie Eisenhower’s Million Dollar Fudge recipe of 1955, it’s 2012. But since the good folks at Family Circle magazine have asked Americans to do their “patriotic duty” by tasting Ann Romney’s and Michelle Obama’s cookies, we figured we could skip the social commentary and answer the crucial question: How do they taste?
Here in the TIME offices we conducted a blind taste test, analyzing both cookies and doughs. We debated the flavor and texture: Was one too greasy? The other too minty? This was a thorough examination, we assure you. Our favorite by a 9-3 landslide: Michelle Obama’s white and dark chocolate chip cookie over Ann’s M&M confection.
Our test-kitchen results surprised us—not because the white and dark chocolate cookie didn’t look delicious—it did–but because we thought the recipe wasn’t Michelle’s. Nearly every taster vowed that the “healthier” non-Crisco, non-flour, heavy-on-the-oats M&M cookie must have been the anti-obesity advocate’s creation. Nope. Michelle’s cookies actually call for two sticks of butter and a stick of Crisco. Ann’s is only a marginal improvement in nutritional value—two cups of sugar and 1.5 cups of crunchy peanut butter, overpowered by 4.5 cups of oats.
Michelle’s cookie may be more decadent, but it is actually much cheaper. Ann’s ingredients cost 30% more than the current First Lady’s: $1.01/cookie compared to $0.69/cookie. (At least that was the breakdown from our local Washington D.C. Giant grocery store.)
So what have we learned from this experiment? One, homemade cookies taste good. Two, none of the Romney grandchildren has a peanut allergy. And three, since all winners since 1992 have ended up living at 1600 Pennsylvania Ave—except Cindy McCain, whose borrowed recipe for oatmeal-butterscotch cookies beat Michelle’s lemon zest shortbread in 2008—we predict that Obama has an 80% chance of winning re-election. Unless of course Family Circle challenges Mitt and Barack to a grilling competition.
Try for yourself and tweet us @TIMEPolitics. Recipes can be found here. Online voting ends August 15.


If your taste buds are hankering after a batch of homemade decorated cookies, here are some helpful hints. I'd love to hear more!
If you need to roll the dough a few times more to cut shapes, use powdered sugar, rather than flour, so when you eat the cookie, your first taste will be sweet and buttery. Powdered sugar absorbs quickly into the dough, as does flour, and it isn't gritty like granulated sugar.
—Jean Wohlers, Lake City, MN
Would you like to find out more about collectible cookie cutters?
National Cookie Cutter Historical Museum in Joplin, MO
Celebrate National Cookie Cutter Week in December
Cookie Cutter Search, a searchable database just for cookie cutters!
Cookie Cutter Marketplace & Museum in Poland, NY
Rocky Mountain Cutups, a collector's club based in Colorado
Search for "cookie cutters" on eBay
© Virginia Lowell.


Thursday, November 22, 2012
The chefs behind the meal :) Good friends Elodie, Jami, and Veronika.
The Waite's, Shutt's and McCormick's. Between all of us there were 8 adults and 12 kids. Busy but fun! Counting my blessings for a wonderful family and great friends.
Wednesday, November 21, 2012
Happy Birthday to me! Turning 32 felt really no different. Zui made me delicious waffles for breakfast and a pumpkin creamcheese cake for dessert. The kids loved singing to me and helping me open my presents. Zui got me matching earrings to a necklace he bought me the year before. Dennis watched the kids so we could go out to eat dinner. A fun day!


12-Salsa Macha made Tabiche 100gr.
12- Salsa Macha with Tabiche and peanuts100gr
12- Salsa Macha with Tabiche and Sesame seeds100gr
12- Salsa Macha with Tabiche and Grasshoppers 100gr
12- Slasa Botanera mild to add to popcorn or fresh cut up fruit or soup 150ml
12- Salsa Bonatera hot o add to popcorn or fresh cut up fruit or soups 150ml
The chile has been a labor of love from the Mixtecas as a way to rescure their endemic flora and provide economic empowerment to their community supporting several families from the San Antonio Huitepec region.


We are a small team with considerable experience in the produce market.
Based in Dorset, England, Dragon Fruit Direct is a worldwide supplier of fresh produce, active in the field of fruits & vegetables and exotic drinks. Our Aloe Fruit Wave range of drinks is available in stores throughout the UK.
Specialising in the importation of tropical fruits including dragon fruit, rambutan and most recently special cut, young drinking coconuts, we are suitably equipped to supply produce to your business.
Trusted suppliers and sustainable service.
At Dragon Fruit Direct we source our produce from the highest quality suppliers Vietnam has to offer. Our farmers and suppliers are hand picked for their commitment and knowledge of the agricultural industry. From dragon fruit to drinking coconuts, find out more about the products we import.


Are you craving for Indian food? then take a moment to view the online menu of Nirala Indian Cuisine. This restaurant is located at 141 Sherriffs Road in Reynella and offers both takeaway and delivery options. The menu is packed with a wide variety of popular Indian dishes hat will surely please your palate and have you coming back for more. Check out delicious meals like Butter Chicken, Lamb Korma and Navratan Korma that are sure to satisfy you. Make sure you sample Chefs Specials like Lamb Chop Masala and Tawa Tikka Masala. Nirala Indian Cuisine is a great place to have a wonderful meal with friends or family.


Analisis statistika menggunakan program SPSS aplikasinya dalam rancangan percobaan. Gramedia Pusaka Utama, Jakarta. Bioactive Food Proteins and Peptides: Growth and feed utilization of tilapia Oreochromis aureus fed diets containing supplementary enzymes. J BioMed Research International, 21— Effects of feed processing condition and acid salts on nutrient digestibility and physical quality of pappain diets for Atlantic salmon Salmon salar. Enzymatic hydrolysis enzlm bovine hide and recovery of collagen hydrolysate in aqueous two-phase systems.
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Maujin Keywords Chicken feet; antioxidant activity; papain enzyme. Applications in Human Health. Email the author Login required. Dietary effects on insulin and glucagon plasma levels in rainbow trout Onchorhynchus mykiss and gilthead sea bream Sparus auratus.
E and Hardy, R. Food Research Hentang, 81 January jyrnal, 91— The variables observed were proximate analysis,microstructure, dissolved protein concentration and antioxidant activity. This work is licensed under a Creative Commons Attribution 4. Effect of varying dietary fatty acid propile on growth performance, fatty acid, body and tissue composition of juvenile pike perch Sander lucioperca. Jurnal Ilmu dan Teknologi Hasil Ternak.
Production of antioxidant peptides from ferula asafoetida root protein. Effects of exogenous enzyme supplementation in diets on growth and feed utilization in African catfish, Clarias gariepinus. Enzymatic Usage of immobilized papain for enzymatic hydrolysis of proteins. Meat quality assessment using biophysical methods related to meat structure. Submit The Journal of Poultry Science, 1— It could be concluded iurnal chicken feet produced bioctive peptide compound that gave high antioxidant activity optimized by hydrolysis of papain enzymes thereby increasing their functional value.
Jyrnal Chemistry, 2—3—8. Protein requirement for maintenance and maximum growth of twobanded seabream Diplodus vulgaris juveniles. Journal of Molecular Catalysis B: How to cite item. Koagulasi Protein Pada Pembuatan Tahu pengan Menggunakan Enzim Papain Rizki Jurnal Teknologi Antioxidative peptides derived from enzyme hydrolysis of bone collagen after microwave assisted acid pre-treatment and nitrogen protection.
Int J Molecular Biology, 1 11—7. Kluwer Akademic Publishers, Netherlands. Gramedia Pusaka Utama, Jakarta. TOP Related Posts.
JURNAL TENTANG ENZIM PAPAIN PDF
Grohn J Molecular Catalysisi B; Enzimatic,56— Effects of feed processing condition and acid salts on nutrient digestibility and physical quality of soybased diets for Atlantic salmon Salmon salar. Effects of exogenous enzyme supplementation in diets on growth and feed utilization in tilapia, Oreochromis niloticus x O. How to cite item. Food Chemistry, 2—3—8. Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution.
The use of the stable free radical diphenylpicrylhydrazyl dpph for estimating antioxidant activity. Email the author Login required. The research method was experimental design conducted using Factorial Completely Randomized Design. Effect of dietary protein and energy level on growth, protein utilization and carcass composition of rabbitfish, Siganus guttatus. E and Hardy, R. Growth and feed utilization of tilapia Oreochromis aureus fed diets containing supplementary enzymes.


文章主講 Karen, Wesley
Many people claim that Taiwan is a fruit paradise. In fact, it would take quite a while to list all the wonderful kinds of fruit grown here. In addition, due to the subtropical climate in the north, tropical climate in the south, and temperate and alpine climates in its mountainous areas, fruits such as fresh pineapples, bananas, and oranges can be found year-round in markets alongside apples, pears, and peaches—hence the moniker fruit paradise.
很多人說臺灣是水果天堂。事實上，要列出這裡種植的所有美妙水果需要花上不少時間。此外，由於北部屬亞熱帶氣候、南部屬熱帶氣候，而山區屬溫帶和高山氣候，一年到頭都可以在市場上找到新鮮的鳳梨、香蕉、橙等水果與蘋果、梨子和桃子陳列在一起 ─ 因此臺灣有水果天堂之稱。
One of the tropical, hot-weather fruits grown in Taiwan is the pineapple. Whether it’s eaten fresh or cooked, its tangy taste is almost universally welcome. Many people find the taste of pineapple irresistible, but despite its addictive flavor and attractive honey-yellow appearance, pineapple isn’t always a treat. Especially when eaten fresh, this fruit can consume its consumer!
Come again? No, pineapples don’t have teeth, but they do contain the enzyme bromelain. Enzymes occur in many foods. Nature designed them to break down proteins essential for all animal health, including ours. Bromelain dissolves the protective mucus covering the inside of the mouth, resulting in a burning or stinging sensation. Pineapple lovers need not panic, though. There are a few methods used to reduce the pain caused by this acidic food.
One such method is to just cook the fruit. Heating food to above 50°C will inactivate most enzymes, including bromelain. Another way to avoid the pineapple’s bite is by not eating the hard, central core of the peeled fruit. That is where bromelain is the most concentrated. Furthermore, you can also soak pineapple chunks in salt water before eating. Now you can freely enjoy this delicious fruit without worrying about being eaten in return .
|(A)||A pineapple’s core contains the highest levels of bromelain, so let’s cut it out completely.|
|(B)||The best way to stop pineapple from burning our tongues is to cook it. Let’s have pineapple fried rice tonight.|
|(C)||Just cut the peeled pineapple into small chunks to make sure that the bromelain in it gets totally broken down.|
|(D)||Before eating any pineapple, we’d better put it in some salt water. The salt water can destroy the bromelain in it.|
irresistible [ ˌɪrɪˈzɪstəbl̩ ] a. 令人無法抗拒的
Ans: 1. D 2. C 3. C


We strive to provide food for all preferences, including vegetarian dishes. Sundays remain traditional, with roast beef, chicken, and lamb (in addition to the regular menu).
Sundays have become very popular and we advise customers to book in advance in order not to be disappointed. Meals are served between 12 noon and 4.00 pm, and 6.00 pm and 9.00 pm weekdays and Saturdays. Sundays we serve from 12.00 noon until 4.00 pm.
We now have a NEW menu for Lunchtimes, Evenings and Sundays. We also offer a new Children's Menu which is proving very popular. During Spring and Summer we extend food service to the garden in a big way, providing the Alfresco experience in our beautiful garden.


SinceCEO and Co-founder Deepinder Goyal announced the launch of Zomato Instant — its 10-minute delivery option — strong reactions have been pouring in on the dangers it poses for delivery partners.
This push for 10-minute delivery is challenging for both delivery partners and any organisation gunning for such a move. Deepinder, in his blog, also pointed out —“Nobody, so far, has been able to deliver hot and fresh food in under 10 minutes at scale.”
But, before we get into its operational intensity, does it mean the delivery partner has to rush to a location? Deepinder clarifies, saying this wouldn’t be the case.
So how will Zomato do it?
Zomato is looking to fulfil its quick delivery promise, with a focus on dense finishing station networks located close to high-demand customer neighbourhoods.
For this, the Gurugram-headquartered foodtech giant has employed sophisticated dish-level demand prediction algorithms and future-ready in-station robotics to ensure the food is sterile, fresh, and hot at the time it is picked by a delivery partner. And, the average delivery time is 20 minutes.
In his blog, Deepinder said —
“We narrowed down to these eight principles around which we are building Zomato Instant —
- (Almost) as affordable as home-cooked food
- Highest quality of fresh food
- World-class hygiene practices
- Minimal use of plastic packaging
- Convenient packaging for quick and easy consumption
- Traceable supply chain
- Delivery partner safety
- Deep collaboration with restaurant partners.
According to a young marketing executive working for a large agency, “Getting freshly cooked food in 10 minutes seems like an extremely tough game. Is the food pre-cooked and then served? If so, that defeats the freshly cooked option.”
Here, Zomato aims to house bestseller items of about 30 dishes from different restaurants based on demand predictability and hyperlocal preferences to its finishing stations.
But why the need for a 10-minute delivery?
Since the COVID-19 pandemic, people adapting to digital-first brands, products, and getting everything delivered at their doorstep has significantly increased.
The word “convenience” — the biggest promise made by any hyperlocal delivery startup since 2015 — has finally reached its fruition.
However, today, convenience doesn’t mean 45 minutes; It means 10 to 15 minutes.
Deepinder explained, “Luckily, the experience of having delivered 1.35 billion orders across India over the years makes our job a little easier. Due to demand predictability at a hyperlocal level, we expect the price for customers will get significantly reduced, while the absolute Rupee margin/income for our restaurant partners and our delivery partners will remain the same.”
“When we had started hyperlocal delivery in 2014, it was a new concept; The market didn’t exist. We had to create everything from scratch — training of the delivery partners, restaurant partners, and consumers,” said the founder of a hyperlocal delivery startup, which had to shut shop later, requesting anonymity.
He explains the task was operationally more intensive. It is not easy even today.
How will it work? And, will it work?
A founder of another hyperlocal delivery startup said, “Today, the market is less accepting of delays. The restaurant delays, traffic, and other factors all need to be accounted for in advance. The margins for errors are significantly lower. The customer is used to a certain standard of delivery and expects the same from all.”
COVID-19 forced people into their homes, making it difficult for them to step out. Hyperlocal delivery giants were looking for this never-before-seen demand, which meant they had to solve fast supply chain and operational inefficiencies.
“This meant working on building dark stores and hyperlocal hub-and-spoke warehouse models, tying up with brands directly, and creating an army of delivery executives. Only this could ensure the timely delivery,” explains another investor, requesting anonymity.
Zomato, too, with its finishing stations, is looking at a similar model.
An analyst translates this to hiring more people on the ground — delivery executives and people who pack the meals.
“While there would be significant online and tech mechanisms in place, it cannot run without the help of people,” the analyst added.
“Only time will tell if Zomato can actually pull it up. It would mean creating absolute customer trust that the finishing stations will not have pre-cooked meals, but only fresh meals,” said another investor.
From April onwards, Zomato aims to pilot Zomato Instant with four stations in Gurugram, which will show how the 10-minute delivery pans out for the food delivery giant.


NRG health bar.
The NRG Bar was created so that we could have a place to find healthy, nutrient dense and delicious food that provides you with everything you need to live a healthy, energetic life. Our range of cold pressed juices, superfood smoothies, pre and post-workout shakes and snacks have all been chosen to specifically enhance your health.
Perfect for post workout recovery and enriched with specialty ingredients to supercharge your health.
Get ready to live a healthy, energetic and nutritious life.
Our nutrient rich, energy inspiring superfood loving smoothies are a blend above the rest.
We only partner with and use the best ingredients in nutrition.
Get your post workout nutrients & supplements straight after your class for muscle repair, boost & aid recovery.
Pre-order your smoothie before class & we'll have it ready waiting for you!


Modified Atmosphere Packaging (MAP) will ensure that your produce is as fresh as possible for as long as possible.
When your business is supplying fresh-cut produce to major fast food chains and retail outlets, you have to ensure the produce is as fresh as possible for as long as possible.
Modified Atmosphere Packaging (MAP) contributes heavily to fulfilling this mandate, especially with a vegetable like lettuce, which browns easily.
At IEF Haremar, we engineer MAP films with controlled oxygen transmission rates (OTR) and moisture vapor transmission rates (MVTR) to help extend the shelf life of our customers’ produce.
By controlling OTR, we can regulate how much oxygen can permeate through film at specified conditions of temperature and relative humidity. Getting the right OTR is important because without the right oxygen barrier and seal integrity, the oxygen will cause ingress.
By controlling MVTR, we regulate the rate at which water vapor permeates through film—again, at specified conditions of temperature and relative humidity. For lettuce, this ensures that it is kept moist. Without the proper MVTR, lettuce would quickly gain moisture until it reaches equilibrium with the environmental relative humidity, making it soggy.
Depending on the food product or film specification, the OTR and MVTR can be engineered and controlled to improve product shelf life.
Looking for specialty film packaging for your food product? Lettuce know if we can help you.


MAPLE BLACK BEAN BROWNIES WITH ATCO BLUE FLAME KITCHEN
GLO Antiaging Treatment Bar had the pleasure of participating in the ATCO Blue Flame Kitchen’s first “Beauty and Bubbles” evening. The event featured incredible food, fantastic recipe demos, and healthy eating tips from the beautiful Jessica Willott. The focus of the evening was to demonstrate that cooking from a more health conscious recipe did not have to mean that the taste was in any way sacrificed. Those of us with a “sugar” tooth were a little skeptical but, the ATCO Kitchen’s Chefs proved to us that this was absolutely possible.
One of the standout recipes was the Maple Black Bean Brownies. Not only are they delicious and healthy but they are also gluten free!
Maple Black Bean Brownies
14 oz. can of black beans, drained and rinsed
2 large eggs
1 cup pumpkin puree ( unsweetened)
3/4 cup pure maple syrup
2 tsp vanilla extract
1/2 cup cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup gluten free flour blend or whole grain rice flour
1/2 cup dark chocolate chopped into chip size pieces ( 65% pure cocoa or more)
1. Preheat oven to 350 F.
2. Line 9 x13 pan lined with parchment paper and spray with non- stick spray. A sheet pan with sides works best.
3. In a food processor or blender, puree the beans, eggs, pumpkin puree, maple syrup and vanilla until smooth.
4. In a separate bowl, mix together the cocoa powder,chopped chocolate,and remaining dry ingredients. Gently fold the pureed mixture into the dry ingredients and mix until combined. Pour into baking pan.
5. Bake for 25-30 minutes- only until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely before topping or slicing.
Dark Chocolate Ganache
1 cup whip cream, 9 ounces of dark chocolate-chopped into chip size pieces ( 65% pure cocoa or more). Heat cream to a boil in a small saucepan over medium heat. Pour over chocolate pieces and stir until smooth. Allow to cool slightly before pouring over brownies.
Sprinkle with shredded coconut and sea salt if desired.
A dollop of whipped low fat cheese cheese on top is also delightful.
Thank you to Jessica Willott and the ATCO Blue Flame Kitchen


Paceri Nenas (or "Pineapple Patcheri") is a traditional dish of the Malays in Pahang and is of course made from pineapples, a tropical fruit found in the country.
The Malays take their staple rice meal with a combination of fish, chicken, beef, mutton or lamb or other protein dishes, along with vegetables, either cooked or raw (taken as "ulam").
The Paceri Nenas is one of the popular fruit-based cuisine served during traditional Malay weddings, festive occasions and formal luncheons and dinners.
Nowadays this dish can also be found at Malay restaurants and at food-stalls in the many food-courts in the towns of Pahang.
The ripe pineapple in this cuisine gives a sweet taste to the rice and so makes eating delightful, especially when taken with the chicken or beef rendang.
Well, here’s the recipe of the Malays in Pahang for those interested in cooking.
EITHER GRIND OR BLENDER :
For those who wish to try something different, the pineapple fruit in this recipe is in fact interchangeable and sometimes replaced with brinjals, in which case the dish is known in Malay as Paceri Terong.
Well, hope you’ll try the Paceri Nenas, one of the delightful traditional dishes of the Malays in the state of Pahang.
Take it with beef or chicken rendang or fried fish, and rice, and when you get the taste of the dish you'll probably want to add more helpings of rice, and won't stop eating!
As always, from me...


Jimmy Monkey Cafe is a place where you can get really good Aussie-style coffee. It is located at 9 One-North Residences, #01-51 One-North Gateway, (s)138643. I discovered this cafe by accident after having taught a student around this area.
See if you can spot the toilet bowl?
If you like your coffee strong, this is the place to go. I had the Cappuccino (S$5.00) which leaves a satisfying coffee aroma lingering long after your finished. Definitely one of the best coffee in Singapore!
Besides coffee, they also serve all-day breakfast.
Bread and Butter pudding (S$10.00) is fantastic. Definitely worth the gain weight. I love the pineapple pieces that is in the pudding. Great combination, something I’ve got to try out myself. Not to be missed, the Biscotti that comes with the coffee has a herbs aroma in it, it is very fragrant.
Hey, that’s the Jimmy Monkey in Halloween costume!
Jimmy Monkey Cafe & Bar (Singapore)
9 One-North Gateway
#01-51 One-North Residences
Tel: +65 6777 8470
Sun to Thu: 8.30am – 8.30pm
Fri & Sat: 8.30am – 10.30pm


Quality Hotel with indoor swimming pool, restaurant, sauna, pub, large rooms with surrounding view on Mont-blanc mountain chain from balcony, tv satelite and wifi internet acces.
Phone : 0033 450 545 055 E-mail : email@example.com
Start your day with a plentiful breakfast at our buffet (unlimited): hot drinks, juices, cereals, pastries, baguette bread, butter, cheese, honey, chocolate spread, home-made jams, ham, scrambled eggs with bacon, hard-boiled eggs and fruit salad. Breakfast is served from 7h30am until 10am.
Our lunch service, in winter, is served next to the fireplace in the small bar room and, in the summer, on our sunny terrace close to the swimming pool. Lunch is served from midday until 1:30pm every day, except Tuesday.
Our dinner service, in the cosy mountain atmosphere of our restaurant « la Dent du Géant » is friendly and attentive. Dinner is served from 7pm until 9pm, every evening.To have a look at our food and wine menus, do not hesitate to download our menus in pdf format, from our website.
Every Tuesday evening, you have the possibilty to try out our traditional Raclette Raclée menu; a friendly and culinary moment to share, not to be missed!Come and savour our traditional and home-made cuisine, authentic and made from fresh produce, which has been carefully selected. . . You will, without a doubt, be seduced by the warm and cosy atmosphere and the friendly service of our restaurant.
As for our wines, our Savoyard wines are bought directly from the vineyards, who harvest the grapes themselves and have a passion for their land. We keep our wine in cellars (« caves »), in order to delicately conserve them and to be able to serve them to you at the ideal temperature.
You can download our Restaurant Menu here


We can’t have a website without mentioning our popular cheesecakes.
We use local ingredients wherever possible to make the most delicious cheesecakes, and with our range of sizes from minis to large celebration cakes, there will be one that suits the occasion. We can also make gluten-free options to suit your dietary requirements.
Our most popular flavours are:
If you have another favourite flavour, no problem. We’ll do our best to make you whatever you want.
Contact us by email firstname.lastname@example.org or phone us on (06) 868 9844 to order your cakes.


I had stayed at the Billiard Palacade 30 minutes longer than intended. The chocolate factory tour on Pier 17 was scheduled to start at 2:00. I looked at my watch. 1:30. Considering the estimated travel time was about 30 minutes, I needed to hurry. I stepped on the gas. Traffic on the Embarcadero was horrendous, but somehow I managed to get a parking spot right in front of Pier 17 at 2:01pm. Clean living I guess!
I walked through the front door at 2:03 and the tour was just starting. Monica provided some history of the company, how they work with the farmers who plant and harvest the cocoa beans, the drying, roasting, grinding, conching, and other manufacturing processes. If you’re a chocolate aficionado, you’ve got to try Tcho chocolate. They don’t use any flavorings or additives. All of the flavors are coaxed from the bean by finely controlling every aspect of the sourcing and manufacturing processes. Really amazing stuff!
After touring the facility we got several free chocolate samples. Wahoo! I even got a 10% discount card for any purchases at the company store. Whata bargin! (what a sucker!). The company store was wall to wall chocolate. If you visit, you’ve gotta try the “chocolate shot.” They take some of their drinking chocolate powder, heat it up, then hit it with a very small amount of very hot water or steam to liquefy it. Heaven in a shot glass! It was unbelievable!! The hot chocolate was pretty good too. Yeah, they got me. I left with a bag full of chocolate. They somehow even managed to wrestle my email address from me. Humph!
After Tcho, I headed to the Ferry Building to search for another famous chocolate destination: Recchiuti Confections. Michael Recchiuti’s chocolates have won numerous awards. His S’mores kits are carried by the Ritz Carlton and his burnt caramels are always in high demand. Again, I’m a sucker for chocolate, so I couldn’t leave without a hand-picked variety box filled with S’mores, burnt caramels, candied orange peel, peanut butter pucks, honeycomb malts, and fleur de sels. Here’s a view of their storefront:
After Recchiuti, I headed for my final chocolate destination, Fog City News. I had read about Fog City in a chocolate blog several months ago, and figured it was worth a visit. I wasn’t disappointed. They carried an eclectic selection of chocolates from several boutique makers. I grabbed a couple handmade bars, then headed back to my car. I was getting hungry from walking all over the city and was ready for more pool. Now, on to Family Billiards and the pub next door to it, The Pig & Whistle….
Is there such a thing? 😉
TCHO is great chocolate and I think their product is really smart…basically teaching people about the different qualities of chocolate so they can figure out what they like. I think citrus and nutty are my favorites.
Yay! A TCHO fan! 😉 The traditional measure of cocoa mass (35%, 66%, 72%) that most people are familiar with doesn’t really tell you what the chocolate will taste like. I like TCHO’s approach – everything is ‘dark’, but the difference in taste between their products is unbelievable. They do such a great job of bringing out the flavor of the beans…something you never get from the mass produced chocolate bars that most people eat (a.k.a. Junk!). There’s no bitterness in TCHO, just the taste of chocolate with notes of other flavors, depending on which product you are enjoying. My favorite product by far is citrus. That yellow wrapper makes me sooooo happy! 😉 My next favorite is nutty (hey, we agree!) followed closely by fruity. Chocolatey is my least favorite, but hey, it’s still really good! Thanks for the comment!
No TCHO in Nevada according to their website, which seems odd because we do have Whole Foods and that is listed as a retailer in other states. WTF?
I don’t get to Whole Foods a lot, but I’ll try to remember to take a peek next time I’m there. In any case, this is the first time I recall seeing mention of TCHO (makes me think I’m sneezing every time I see that). I know Ghirardelli of course (grew up on that) and Scharffen Berger, but no TCHO.
Fear not my friend, I’ll be in Vegas in a couple weeks and I’ll bring you some! 😉
We can hit the Ethel-M factory too.


I heard about this detox/cleanse on the Today Show and then found it described more thoroughly on Joy Bauer's website (www.joybauer.com). J. and I are going to start it tomorrow and see how it goes.
Here’s how it works:
Breakfast Joy’s Protein Power In a blender, combine 3/4 cup skim milk (for vegan plan, substitute soy or ), 1/2 banana, 1/2 cup frozen raspberries, 1/2 cup frozen blueberries, 1 scoop vanilla whey proteinpea protein powder), 1/4 teaspoon cinnamon, and 5 ice cubes. Blend until smooth and frothy. Optional black coffee or tea. powder (for vegan plan, substitute soy, rice, or
- Follow the same daily menu for three to five days in a row.
- Eat only what is listed on the menu — no added sugar, honey, sugar substitute, salt, salad dressing, condiments, etc.
- Drink only what is listed on the menu — no soda, fruit juice, alcohol or diet beverages.
- Enjoy black coffee or tea at breakfast (regular or decaffeinated).
- Drink two 8-ounce glasses of water within 30 minutes of eating your lunch and dinner meals. Drink as much additional water as you’d like throughout the day.
- Drink one cup of regular or decaffeinated green tea after your lunch, afternoon snack and dinner.
- If you’d like to make this plan vegan, see simple substitutes at breakfast and dinner.
Lunch Drink two 8-ounce glasses water (with optional lemon) within 30 minutes of eating. Drink as much additional water as you’d like during the meal.
1 pink or red grapefruit
- Unlimited spinach leaves
- Unlimited antioxidant-rich produce (Best choices include bell peppers, tomatoes, carrots, red onions, broccoli, and sliced beets. You may also add cucumbers, mushrooms, celery, and cauliflower.)
- 1/2 cup red kidney, pinto, or black beans
- 1 tablespoon toasted, chopped pecans
- Dress with 1 teaspoon olive oil and unlimited balsamic or red wine vinegar
1 cup green tea
Snack 1/2 cup unsalted pistachio nuts (in shell)
1 cup green tea
Drink two 8-ounce glasses of water (with optional lemon) within 30 minutes of eating. Drink as much additional water as you’d like during your meal.
Unlimited baked, grilled, broiled, or poached fish — good choices include cod, halibut, haddock, and wild salmon, seasoned with fresh lemon and (for vegan plan, substitute sautéed tofu)
Unlimited steamed broccoli with optional fresh lemon and black pepper
1 cup green tea or naturally caffeine-free herbal tea
I'm hoping this will be a good way to kick start (my ass) into eating better and getting some exercise. It sounds like plenty of food, it's not some nutty cayenne pepper-lemon-maple syrup thing, and I think I really will feel "cleaner" after a couple of days of eating this way.
I have high blood pressure and use way too much salt (I heart salt) so this like a good opportunity to get some of that out of my system.
Coffee without cream and sugar? Yeah, I don't think so. I can tell you right now that that ain't gonna happen.
I'm looking forward to starting this tomorrow morning!


Serving a menu of casual poolside dining choices for adults and children, Las Brisas is a proud partner of The Falls. We also offer a full compliment of adult beverages available to quench your thirst! Come out and enjoy lunch or dinner by the pool or on one of our quaint patios. Las Brisas at The Falls also has a catering menu available for all poolside and clubhouse parties. Give Las Brisas a call at 806-687-6050 to have your private pool party catered.
Las Brisas at the Falls Catered Party Food Options:
- 25 Chicken Strips with honey mustard and ranch – $30
- Cheese or Pepperoni Pizza – $15
- Basket of Fries – $3
- Ice Cream Cup – $2
- Fountain Drink Pitcher – $4


Caffè Latte is the Italian variant of coffee with milk. A good Caffè Latte is always an espresso. Hot milk is poured onto the espresso. The result is crowned by a little milk foam. Caffè Latte is served in a tall glass bigger than the Cappuccino cup.
- Milk (approx. 1.5 dl)
- Coffee beans
- Sugar (to taste)
- Glass (Capacity around 160 ml)
- Heat ¾ of a glass of milk (unlike the foaming procedure, the milk should be mixed with less air)
- Push the cup under the coffee outlet and draw off the espresso


A farmer’s market license is required for anyone selling time/temperature control for safety (TCS) products at a farmer’s market. A license is also required for anyone preparing a significant amount of food onsite at a farmer’s market. All licensed farmer’s/flea market stands must operate from or in conjunction with a licensed facility.
Sampling is generally not considered food preparation, so farmer’s market stands that sell and sample only non-TCS products do not require a license. These stands must follow the food code and all products must come from an approved (licensed) source. These stands may be inspected at any time.
All food products must be labeled and come from an approved (licensed) source.
A farmer’s market license can be used for multiple markets only on different days. If an owner wishes to operate at two different markets on the same day (and the operation requires a license), a separate license for each market is required.


Ingredients: Cocoa Mass, Cocoa Butter, Sugar, Cocoa Powder, Emulsifier: Soya Lecithin (non GM), Vanilla, Cocoa Solids 85% minimum
Ingredients: Glucose syrup, sugar, water, gelling agent: carrageenan, gellan gum, acidity regulator: sodium citrates, acidulant: citric acid, natural flavour, natural vanilla flavour with other natural flavours, colour: paprika extract, anthocyanins, titanium dioxide, coconut oil, glazing agent: carnauba wax. Wheat starch
Ingredients: Glucose Syrup, Sugar, Modified Corn Starch, Acidulant: Citric Acid, Gelling Agent: Gellan, Flavours, Acidity Regulator: Trisodium Citrate, Fruit Concentrates: (Orange, Elderberry, Lemon, Aronia, Black Currant), Elderberry Extract, Fructose, Invert Sugar Syrup
Ingredients: Ingredients: cocoa mass*, cocoa butter*, raw cane sugar*. Cocoa solids: 85 % min. *from organic agriculture. May contain components of shell fruits, milk and gluten.
Ingredients: Ingredients: cocoa mass*, cocoa butter*, coconut blossom sugar*. Cocoa solids: 92% min. *from organic agriculture. May contain components of shell fruits, milk and gluten.


We are delighted to announce that Yellow Cafe Rosyth will run a Red Velvet Cake #fundraising promotion in support of the Captain David Seath Memorial Fund from 06 November – 20 November.
The cafe is run by Ewen and Maighan Brand who generously offered to donate the proceeds from cake sales during their first month of operating in May 2016 and have continued to run a series of promotions and collections ever since.
Ewen also very kindly ran the Mens’ Health 10K Edinburgh event in support of the Captain David Seath Memorial Fund back in October 2018, raising over £250 in support of David’s legacy.
Based in Rosyth, Yellow Cafe is a highly popular family-friendly cafe which believes strongly in an ethos of making fresh food with a smile. The cafe offers an extensive array of daily savoury and sweet treats and runs a highly successful outside catering service.
Address: 10 Unwin Ave, Rosyth, Dunfermline KY11 2ZQ
Our sincere thanks to Ewen and Maighan for their generous, continued support.


We don’t cook and eat at home as much as we used to.
Cooking was once a part of daily life for most Americans, just a typical activity you’d fit into your day along with showering and sleeping. These days, thanks to the availability of restaurants and processed food, cooking has become more of a leisure activity for many. The average American dines out 185 times per year. And that’t even include take-out, delivery, or other prepared/pre-packaged foods.
Especially for those under 40, cooking has become a luxury. 24% of Millennials only cook and eat at home 2 days per week or fewer. And this is an issue. Food experts like Michael Pollan have noted that the best predictor of a healthy diet, more so than calorie counts or even the nutrients in the food, was whether the food was cooked by a human being, and not a corporation.
Fast food and prepared foods tend to be filled with more salt, fat, and sugar than what you’d tend to use at home, even if you like to fry up potatoes and bake cookies occasionally. Companies that cook your food for you are naturally focused on making you crave more, not on making you healthy.
It’s easy to make excuses, to others and to yourself, for not cooking more often. The most common ones are “I’m too busy,” “It’s too expensive,” or “I don’t know how.” But once you start cooking for yourself, you'll find that none of these end up being true.
Not knowing how to cook is an easily solvable problem; the fact that you’re reading this already proves that you’re capable of learning new information via the Internet. Plenty of simple and delicious recipes abound online.
The start-up costs of cooking your first meal may be slightly higher than eating out if you have to buy a pot, a pan, a good knife, and a cutting board. But once you have basic kitchen tools, future home-cooked meals are likely to cost under $5, while a meal out will likely cost twice or thrice that. Over the course of a year, you can save thousands of dollars by cooking.
As for being too busy to cook, how much time does it take to go to a restaurant, wait for a table, wait to order, wait for your food, and wait for the bill? If you make food at home, you can actually save time by taking a half-hour to cook something—especially if you cook enough for multiple meals.


How to Change Your Mind: What the New Science of
The soul food, now known as home cooking with its roots in the Deep South, mainly Georgia, Mississippi, and Alabama, originates from Africa. If African slaves had not been imported to the United States in the 17th century, Americans would not have known about the existence of Coca-Cola or barbecue, two basic components of modern American cuisine (Avieli & Markowitz, 2018). In Soul Food Junkies, filmmaker Byron Hurt sets out to learn more about soul food and its relevance to black cultural identity, despite its health risks. 2019-04-19 2019-02-15 2021-02-22 2018-04-08 Soul food is hearty and robust; it speaks to family gatherings and good times. The historian and scholar John Hope Franklin used to tell the story about the end of segregation in the South. The “Soul Food Algarve” has as its mission the maximum satisfaction of its customers, providing unforgettable gastronomic experiences with excellent quality.
The style of cooking originated during American slavery. 2021-04-04 · Martha Lou Gadsden, Soul-Food Matriarch, Dies at 91 For 37 years she stirred the pot at Martha Lou’s Kitchen in Charleston, S.C., a modest restaurant that became known as a temple for Low 2021-04-11 · Soul food, the foods and techniques associated with the African American cuisine of the United States. The term was first used in print in 1964 during the rise of “Black pride,” when many aspects of African American culture—including soul music—were celebrated for their contribution to the American way of life. Topics range from soul food’s origins and contemporary interpretations of the cuisine, issues of acculturation and appropriation, the rapid shut-down of soul food institutions in America’s metropolises, the food’s power of social connectivity, healthy takes on traditional recipes and finally, the debate of soul food’s ownership.
LITERATURE - JSTOR
Soul Food and Civil Rights: History Around the Table Join us for a night of cooking and African-American history told In this video, Adrian Miller, 'The Soul Food Scholar' explains the history of Juneteenth (Emancipation Day) and two of the holiday's most distinctive food items. Join Chef Thomas Casey from For the Love of Food and Jillian Griffith, a Giant Food in-store Lyssna på Soul Food av Nutrition Made Easy direkt i din mobil, surfplatta eller webbläsare - utan app. Friendsgiving: A History and Guide. As does Adrian Miller, the Soul Food Scholar, who shares the history of many African American dishes that came over from west Africa during the slave trade.
yellow Feer, Änglar, Gudinnor - Pinterest
Georgia Narratives, Volume IV, Part 2 *This dates Registry from 1492, offers a brief article on the origins of Soul food. Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in "soul food" are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American … 1990-10-07 2021-04-11 Soul food is connected to a time when the American South was plagued by one of the most brutal institutions in history—slavery. But just as many people, at least in the South, are united on taste, food critics and historians can be bitterly divided on everything from Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them, such as chickens from their own back yard and collard greens they grew themselves, as well as home cured ham, and baking powder biscuits, chitlins, and dubie." Bob Jeffries Culinary Historian, The Soul Food Cookbook 1969 2020-02-16 This is a list of soul foods and dishes.Soul food is a style of cuisine that is associated with African Americans in the Southern United States It uses a variety of ingredients and cooking styles, some of which are indigenous to Africa and were brought over by enslaved Africans, and others that came from Europe.Some are indigenous to the Americas as well, borrowed from Native American cuisine. How is soul food different than Southern food?
14 okt. 1999 — If the history of the Holocaust teaches us anything, it is how I was just a dumb girl at the time and I had a cold, Swedish soul.” 3 moving staff members in imminent danger to safer hiding places and hauling food to them in. At no time during the history of the county seat were the times more The church organizations of the county entered heart and soul into the work. "Joe,"' down to the store, where the animal would stand all day without food, and at night
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He graduated from Centre College in 1950, and enrolled in Southern Baptist He became a professor of Russian history at the City University of New York in Mitt i den nya food courten i Gallerian Ringen ligger The Plant. off the grid där vi käkade koreansk-japansk fusion och soul food. gött.
If African slaves had not been imported to the United States in the 17th century, Americans would not have known about the existence of Coca-Cola or barbecue, two basic components of modern American cuisine (Avieli & Markowitz, 2018). In Soul Food Junkies, filmmaker Byron Hurt sets out to learn more about soul food and its relevance to black cultural identity, despite its health risks. 2019-04-19
Soul food is hearty and robust; it speaks to family gatherings and good times. The historian and scholar John Hope Franklin used to tell the story about the end of segregation in the South.
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Teaching the Hero in Holocaust History; The Cases of Raoul
Being Apr 26, 2018 A Southern Food Historian on the National Stage that you love dearly, and have made a part of your soul, and see those people as strangers. 15 apr. 2020 — In today's episode, I interviewed lawyer, food historian, and James Beard Foundation Book Award winner, Adrian Miller. Mr. Miller has wor.
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Chapter 3: State of Affairs in Saqifah after the Death of the
Beginning in the 16th century, the transatlantic slave trade brought West African slaves to the southeastern coast of the United States, along with crops such as black-eyed peas, okra, sweet potatoes, rice and melons. Adrian Miller is a soul food scholar and writer. Photo by Bernard Grant. African American food culture is an especially fitting lens with which to explore African American history because, like DNA—which Twitty goes into detail about in his book, it is one of the only aspects of African American identity that represents an unbroken line from Africa to present-day America.
Finnish war children in Sweden after the war. An interview
Now, in 2017, soul food, has been reinvented many times over, with new styles of preparation popping up every day, including vegetarian versions and even Just like it sounds, soul food is a cuisine that is cooked with an abundance of love and passion, coming from the soul. Many traditional soul food recipes are created straight out of the garden. Shadowlands Cuisine, Soul Food, and Feast Models posted 2020/05/07 at 3:29 PM by Archimtiros Hazel, of HazelNuttyGames fame, pointed out on twitter today that the new Shadowlands food consumables have some really provocative names, but a few of them also have fun effects and new models too! 2018-04-08 · Knotty Pine, historic soul food restaurant in Wilmington, to reopen.
One of the earliest written uses of the term is found in The Autobiography of Malcolm X, which was published in 1965. 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means Adrian Miller is an attorney, a culinary historian and a certified barbecue judge who has lectured around the country on topics such as black chefs in the white house, chicken and waffles, hot sauce kosher soul food, red drinks, soda pop and of course, soul food.


Another night, another dinner….hmmm what should I prepare?
We love to make our own burgers, dress them up with favorite toppings and surprise the burger with their sides every time. This morning I organized my kitchen drawers, finally and found bag of wooden skewers. That gave me brilliant idea. Beautiful green peppers, green onions, yellow and red juicy tomatoes and little yellow chillies for adults. Sea salt, pepper and sprinkle of extra virgin olive oil…. fabulous.
Trick is to soak wooden skewers in the water for an hour….that way they won’t burn in the oven.
While making the skewers preheat the oven to 400F. Wrap favorite baking pan with aluminum foil and lay down skewers, season them and bake for 20 minutes.
In the meantime grill burgers and dress them up with brie cheese slices and dijon mustard. They will be done in the same time ready to eat, nice, hot and crispy.
That’s it. Quick dinner idea, absolutely delicious.
Archive for February, 2011|Monthly archive page
Another night, another dinner….hmmm what should I prepare?
Pasta is definitely my favorite dish. We love bolognese and carbonara but leeks were so pretty and fresh this morning at the market that I just got an idea. Leeks and cabbage pasta.
Besides cold weather arrived here in South Ca, don’t get me wrong I know that all that snow and ice is overwhelming. I grow up in the four season city and climate….but when you get used to sunshine and rain starts to fall for days it becomes very chilly, calling for nice comfy pasta dish, jackets and heaters. It’s a big change. I had some bacon in fridge from yesterday, nicely grilled so I decided to add few slices for the additional smoky aroma. Also smoked paprika, imported from Spain wonderful smell and price, just $3.5 for medium tin package. I also start buying fresh pasta it makes such a huge difference. I would love to make my own in future.
So exciting….at least for me but I have to admit every time we have pasta for lunch there is extra happiness in the air.
1 pound fresh pasta – spaghetti
1 tablespoons extra virgin olive oil
1 garlic clove. nicely chopped
1 small cabbage, coarsely chopped
1 cup crisp grilled bacon, optional
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon smoked paprika
1/2 cup chicken broth
1/4 cup grated Parmigiano-Reggiano
Slice the leeks lengthwise and wash to be sure all of the dirt is removed. Slice the leeks (white and light green parts only) about 1/2 inch thick.
Using large saute pan, heat the olive oil and add the leeks, cabbage, bacon, garlic, salt, pepper, paprika and sauté over medium low heat until tender.
Add chicken broth and cook on the low heat for 20 minutes.
In the meantime using large pasta pot, boil the water add salt and fresh pasta. Cook for 2-3 minutes.
When pasta is cooked, remove from pot, colander-drain.
Using pasta platter lay down spaghetti, add beautiful leek-cabbage sauce. Coat nicely with fresh Parmigiano -Reggiano.
It takes around 30 minutes for this dish to be made, fantastic.
Serve immediately and enjoy:)
I have to add that leeks and cabbage are fantastic veggies, especially combined with carbohydrate.
Leek is low in saturated fat, sodium, and cholesterol. High in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium. The nutritional value of leek makes it ideal for maintaining optimum health and weight loss same as cabbage.
Green cabbage is low in Saturated Fat, Cholesterol and high in dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
From time to time I like to update news from bookstores and library. There are so many wonderful new books for kids and adults which we can explore and learn from.
I chose few most interesting for today.
Currently, I am in love in The Art and Soul of Baking by Sindy Mushet and Sur La Table. It is amazing.
Sur La Table is a long-respected and well-known center and store of sincere and fabulous kitchen ware. Part of their evolution has been to have cooking/baking classes as well as accompanying books that their faithful customers have asked for over the years. This book is absolutely their best yet.
It is just packed with great information. It is 440 pages full of tips, instruction, gorgeous photographs and fabulous recipes. This cookbook covers everything from the basics to information even experienced bakers will find of use. The information and instruction is presented in a very approachable way. This cookbook covers yeast and quick breads, pastries, pies, cookies, cakes, tarts, fruit desserts, custards and puddings, plus souffles, cheesecakes and more. Wonderful.
For kids choice- smart and funny books.
Too Pickley by Jean Reidy, illustration by Genevieve Leloup
“Hip young picture book by this stylish duo-now tackling the trials and tribulations of the picky eater.”
Everything is something but at the end when tummy is rumbling food is good:)
How are you peeling by Saxton Freymann, Joost Elffers is the best-selling Play with Your Food, have been hailed as the Picasso of Pumpkins, the Rodin of Rutabagas, and the Calder of Cabbages. In this amazing new picture book, they team up once again to create food sculptures that embody emotions more fluidly than any human face could.
Fantastic illustrations discrabing moods through healthy fruits and vegetables.
So, next time when you find yourself in the bookstore or library check out these wonderful books, they are really amazing.
Happy Valentines Day everybody!
This is truly nice holiday to share little more love, warm smiles and few kisses.
Hearts are truly a theme & chocolate is the best ingredient ever.
This year I decided to make something from the heart to my hearts, homemade and delicious.
I love nice, good looking box of chocolates. That was my inspiration this year.
You will need:
I pack of marzipan paste
1/4 cup semi sweet dark chocolate
1/4 cup white chocolate chunks
2 egg whites
4 tea spoons powder sugar
decoration paste, optional
Meringues are optional too. I like to add them inside of the marzipan because they add little crunch to it.
Using standing mixer whip well egg whites on high for few minutes, add sugar and little lemon zest.
On the cookie sheet, place parchment paper and using spoon make little meringues.
Oven should be preheated to 320F. Then dry bake little shapes for 20 minutes.
Using your hands or cookie cutter, make shapes with marzipan paste. This is the same type of dough as play dough, so same as kids- best thing to do is to use imagination.
Making chocolate dip or bath is fun process too.
In the smaller saucepan on the low heat add chocolate, few drops of milk and tiny piece of butter for the shine.
Mix well till chocolate is creamy not to watery. You can repeat process with white chocolate too if you like.
When meringues are done and cooled down you can press little chunks in to the candy shapes and then dip them to the chocolate.
Lay them on the baking rack to cool down. Decoration is optional too, anything that you like and have in your pantry at the moment would work.
Leave chocolates for an hour or so to sit at the room temperature and then you can wrap them for the gift or just enjoy them:)
We all know the feeling of waking up in the middle of the week, thinking, is it Friday….and then realizing, no it’s Wednesday, which is just fine. I love Wednesdays, it’s walk to school day with my kids, day when I coach and day when my son has swimming classes. Last night I made something really nice just to make it even better morning.
Cappuccino Biscotti with Almonds and Chocolate. My first time making biscotti, very nice experience, slightly sweet with great aroma, delicious…. You just need to make fresh cappuccino or latte, they are great friends with biscotti:) and breakfast on the go is ready.
Now let me share the recipe with you.
Cappuccino Biscotti with Almonds and Chocolate
Makes 12 big biscotti
2 tablespoons espresso coffee-brewed
1 stick sweet cream butter, room temp.
1/3 cup brown sugar
1 tea spoon organic vanilla sugar
2 cups whole wheat flour
sea salt, few drops
1 cup chopped almonds, toasted for aroma
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
orange zest from orange
Preheat oven to 350F.
Place the butter and brown sugar in the bowl of stand mixer with paddle attachment and beat on medium speed until smooth and slightly light in color for few minutes. Add the espresso coffee and eggs, one at the time, beating well.
Add flour and salt. Turn the mixer to the lowest speed and blend slowly. Add almonds, chocolate and orange zest.
Remove bowl from mixer and form dough nicely with spatula.
Flour work surface just a little bit and work on the dough forming a log shape. Press down on the log , flattering slightly until log is nicely formed.
Place the parchment paper on the baking pan, place the log too and bake for 30 minutes.
Transfer the pan to cooling rack and let the log cool completely.
Using good knife cut the biscotti on the slight diagonal shapes.
Turn oven to 275F. Toast the cookies in the oven second time for additional 30 minutes.
Now, when biscotti are cooled down it’s time to enjoy them.
This is great recipe because they can stay up fresh in air tight container up to a week and you can always experimenting and adding different kinds of nuts or dry fruits whatever your heart desires.
With a nice cup of coffee chilled or hot, this biscotti is a true winner. Have a great rest of the week:)
We found ourselves few days ago at the Jons market which is very nicely stocked up with lots of imported foods and delicatessen.
You can find wonderful dry meats, feta cheeses from France, Hungary, Greece….fantastic variety of olives, etc. This time I chose to buy good looking jar of grape leaves.
I was thinking to stuff them with turkey & barley. They were really tasty….whole casserole left empty. …I was hoping for some leftover but I will have to make this again….wonderful warm lunch, light, still very nutritious and most importantly super delich.
1 jar grape leaves
1 pound white turkey, ground
1/3 cup barley
red onion, chopped
garlic cloves, chopped
Italian parsley, chopped
I stick celery, chopped
1 teaspoon paprika
1 cup chicken stock
1 can tomato sauce or crushed tomatoes
juice from orange and zest
sea salt, pepper
To make stuffing, using medium sauce pan on the medium heat, roast onions, garlic and celery with touch of extra virgin olive oil till well browned. Add turkey. Roast till almost done. Don’t over dry the meat.
Season with salt, pepper, paprika, Italian parsley add barley, chicken stock and simmer for 5-8 minutes. Set aside.
Now the fun stuff. Rolling the leaves is very quick and easy process. If some leaves are broken you can use more to patch up the wholes.
Take a leaf in your left hand and grab a pinch of stuffing in the right hand, about a tablespoon and roll the stuffing a little in your fingers to shape it, then place it in the middle of the leaf by the stem.
Take one of the bottom edges and turn it in to the center, then the other bottom edge, then the same for the other two leaf parts, now place it on a hard surface to roll it up into the middle leaf.
Now, place them one by one in the casserole as you roll them, seam side down. You will have 2 levels if you’re making more then 16-20.
After you have finished rolling and setting, sprinkle lightly with sea salt over the top, orange juice, zest and tomato sauce.
Add enough chicken stock to cover the bottom layer. For the finishing touch I love to add graded parmesan cheese on top.
Preheat oven to 400F.
Bake uncovered for 20 minutes till cheese got slight brownish color and then cover the casserole. Low temperature to 350F and bake for additional 20-30 minutes.
Serve warm with non fat yogurt or sour cream on the side, optional:)
Wonderful if served with glass of red vine.
Intake of barley is very likely to help you maintain your overall health in the long term. These whole grains are rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.
Pancetta….what a wonderful ingredient that is. It will give fantastic aroma to the dish, crunch and protein that we all need for the day.
This recipe I love to make for the breakfast but it can be lovely brunch, lunch dinner side or anything in between. So light, fluffy and super tasty. For the cheese I chose goat, ultimate bacon companion , slowly baked and melted. Veggies, bell pepper and red onion, that is all you need and you will get super meal idea. This is another gluten free recipe. I hope foodies with allergies and sensitivities will find it very helpful and useful.
1 bell pepper
half red onion
4 egg whites
1 cup diced pancetta
1 small packet of Madame Chevre Goat cheese
Preheat oven to 400F.
Using stand mixer beat egg whites till frothy not to stiff.
On the medium heat using fry pan, grill onions, bell peper and bacon till nicely brown.
Season with little salt (bacon is already salted) and fresh ground pepper.
Set aside till completely cool down.
Using 6 cup muffin pan with silicon cups add chunk of goat cheese on the bottom of each cup.
Very carefully and easy combine one part of the egg whites with grilled mixture.
On the top pf every cup add additional egg whites and peace of cheese.
Bake for 16-19 minutes.
Serve immediately. Wonderful with chilled non fat yogurt on the side.


The Pravda Group was one of the first fine&casual dining restaurant chains after the Velvet Revolution of 1989 to begin operations in Prague when it won the tender to provide restaurant and catering services in Obecní Dům, Prague's famous Art Nouveau Municipal House, in 1992. With the French restaurant on the ground floor seating 500, the Plzeňská Restaurant, a typical Czech 'beer hall' in the basement, seating 300 and an in-house catering contract that could require the kitchen to provide for up to 2000 people, this first project was an extreme case of 'jumping in at the deep end', but, with only a few weeks of preparation, the dilapidated French restaurant opened with a flourish having been completely transformed into Prague's prime Brasserie, and together with the Plzeňská Restaurant, which opened shortly afterwards, the restaurants of Obecní Dům soon became famous throughout the Czech Republic.
Due to the major reconstruction of Obecní Dům in 1994, the building and all of its activities was closed in August 1994, but two months later, Pravda Group made headlines again by opening two more mainstream restaurants, the now famous Kampa Park and the sadly missed Segafredo, an Italian bistro which soon became the favourite haunt of locals and expats alike. Not content with the challenge of opening two new restaurants in a very short space of time,Pravda Group also opened an events and conference facility in the Palace Savarin in Prague's central Na Prikope street, which was one of the first venues in the city to offer international level conference facilities with top class cuisine.
While Kampa Park continued to flourish, the Pravda Group took the bold decision to sell the Segafredo bistro and Palace Savarin in order to concentrate on a new challenge. In August 1997 they opened a completely new style of restaurant for Prague, the innovative Barock Bar & Café which set a whole new standard for dining out and which is still regarded as one of the best restaurants in Prague. Barock was followed a year later by the stunning Pravda and in 1999 another Pravda, inspired by its Czech namesake, was opened in Marbella, Spain, making Pravda one of the first ever companies to establish itself successfully on the Czech market and then do the same elsewhere, rather than the other way around. In 2000, after thorough reconstruction work, another Pravda Group restaurant, Aqua, was opened in Prague.
However, in a quest to keep growing and trying new innovations, Aqua restaurant was sold and in September 2002 the Pravda Group opened its Mercedes Forum Bar & Café, a whole new restaurant concept with customers having the opportunity of savouring delicious food in a relaxed and unusual setting.
With each new restaurant opening, the Pravda Group sets new standards for restaurants in Prague and none have moved the goal posts further than the addition to the Pravda Group, the restaurant HOT, which opened in summer 2004. With its stunning interior design, world class cuisine and range of nightly entertainment, HOT offers something for everyone. It is difficult to imagine how it can be bettered.
With healthy eating an ever growing concern in today’s fast-moving, fast-food fuelled society the Pravda Group saw an opportunity to use its culinary expertise to help provide a healthier and actually tastier alternative. They opened the first branch of the “positive eating” Yessi café chain at the end of 2006. Branches 2 and 3 following shortly afterwards during 2007.
An exceptional place full of unbelievably tempting delicacies prepared for a tasty breakfast, a light healthy lunch, or an unforgettable afternoon snack.
2007 was an industrious year for the Pravda Group, at the same time as opening the 2 new Yessi Cafes, we opened 2 new premises in the prestige Palladium shopping Centre:
Taste Restaurant, a self-service gastronomic journey around the world, led by thei front of house chefs who you simply tell what you feel like having and watch them create it while you wait. Another first for Prague by the Pravda Group, serving....well quite simply serving what ever you ask for!
UNO Restaurant, a sizeable creation with different sections catering for every mood and taste, from a classically stylish Pravda style dinning area, to a balcony lounge area over looking the other 4 floors of Palladium. With its exquisite Mediterranean style menu you can enjoy lava-grilled fresh fish and steaks or homemade pastas, as well as pizza (is there no end to what this group can apply their know-how to).
With its varied outlets Pravda Group has been able to build a wide clientele of celebrities and faithful restaurant goers. Amongst the celebrated names on the visitor's list are Václav Havel, President of Argentina, The King and Queen of Sweden, The King and Queen of Norway, Hilary Clinton, Mia Farrow, Michael York, Alain Delon, Isabella Rossellini, Bono - U2, Bruce Springsteen, Sting, Madeleine Albright, Calvin Klein, Princess Caroline of Monaco, Jeremy Irons, Anthony Hopkins, Depeche Mode, Nastassja Kinsky, Neil Young, Frederick Forsythe, Matt Damon, Harvey Keitel, Sheryll Crow, Mick Jagger, Johny Depp, Daniel Craig, Gemma Arterton, Pierce Brosnan, Sean Connery, Roxette, Bryan Adams, Elton John, Arnold Schwarzenegger, Sylvestr, Stallone, Lenny Krawitz, Deep Purple and many others...


|Klobasniky (or sausage kolaches)
This is the old fashioned way; takes 5-7 hours.
|Personal note: Do not scrimp on the quality of sausage used
- 2 packages dry yeast
- 1/2 cup lukewarm water
- 2 cups lukewarm milk
- 1/2 cup sugar
- 1 small can evaporated milk (=5.33 oz =approximately 2/3 cup)
- about 8 cups flour
- 5 egg yolks
- 1/3 cup melted butter
- 1/3 cup vegetable oil
- 1 tbsp salt
- 3 drops lemon extract
- 2 to 2 1/2 pounds cooked, cool smoked sausage.
- In a large bowl, dissolve yeast in lukewarm water. Add milk, sugar, evaporated milk, and 4 cups flour. Mix thoroughly until smooth, cover and let rest at least 1 hour in a warm place.
- In a separate bowl place egg yolks, melted butter, oil, salt, and lemon extract. Mix with mixer. Add this to first mixture and blend. Add 3 1/2 to 4 cups of flour gradually and mix well using a wooden spoon until smooth.
- Cover and let rise until double in bulk.
- Place a third of the dough at a time on floured board. Sprinkle flour on top of dough and roll out with rolling pin to about 1/3 inch thickness. Cut in squares about 2x2 inches or a little larger. Place cooked, cool sausage pieces on each square and enclose, sealing edges.
- Place on greased baking sheet with sealed edge on bottom. Brush lightly with melted butter and let rise until double in size. Bake at 425 deg F until light golden brown, about 10 minutes. Yields 6 dozen.
- Some prefer to brush done kolaches with evaporated milk or melted butter after they have cooled down slightly after removal from the oven.
|Home Made Bread
(The way Albina Barbara Janecka Tupa made it )
- 6-8 cups four, Gold Medal; Pioneer.
- Yeast two 1/4 oz rapid rise.
- Salt 1 1/2 tsp
- Oil 1/2 cu p
- Sugar 2 tbsp
- Warm water 4 cups
- Warm approximately 4 cups or water and put into a large mixing bowl. Note: use water warm enough to melt the yeast but not too hot to kill it.
- Add two packages of rapid-rise yeast.
- Add a couple T of sugar. This is to help the yeast “work”.
- Stir occasionally until melted.
- Add 1 1/2 tsp salt (This is not too much salt, You might want to add more for your own particular taste).
- Add 1/2 cup oil (Crisco Puritan, for example)(You can add 1/2 cup shortening (solid) if you desire. Either melt it before you put it in, or perhaps the water is still warm enough to melt it.)
- Sift in about 6 cups flour and mix. Keep adding flour and mixing until the dough is thick enough (not real sticky). Roll the dough onto the table which has some flour oil it. Then start kneading by hand, adding flour as needed. Continue kneading until all flour has been “worked” into the dough.
- Add oil to the bowl to coat so that the flour will not stick to the bowl. Ad the kneaded dough to the bowl. Cover and let rise until the bowl is full or overflowing. When the bowl is full, roll onto the table and knead again. Squash it down real good. At this stage, you should not have to add any more flour, just enough on the table to keep the dough from sticking to it (Note: you could work the dough in the bowl with your hands or a spoon).
- Put dough back into the bowl (you do not have to add more oil to the bowl) and let it rise again.
- After it has risen to fill the bowl, roll the dough onto the table and knead again. Then, cut the dough, with a knife, into the number and size of portions you want to fit your pans.
- Take each portion and knead and shape for the pan it is to o\go into. Coat the pan with oil to keep the dough from sticking to it. Put the dough into the pan and move it around as you see want it. Then, let the dough rise in the pans until full. Put into hot oven and bake at about 350deg F for approximately 35 minutes.
- When ready (golden brown), remove from oven and let stand for a few minutes to slightly cool and then coat the loaf with butter (or oleo-margarine). This is to make it soft and taste good.
|Home Made Noodles
- 5 eggs – beat up real good
- Add a couple of Tablespoons oleo
- Add enough flour to thicken
- Then warm it up a little bit. Then knead dough until thick.
- Cut into 4 or 5 pieces. Roll each piece with a rolling pan - make the dough pretty thin.
- Then spread the rolled dough on a cloth and let dry. This might take 1 to four hours, depending upon the heat and humidity. Do not let dry so long that it becomes brittle.
- Then, cut each round pied of dried dough into strips, overlay, and slice thinly with a knife (or thick if you so desire)
|Cream Cheese Rolls Rose Kucera Tupa
(Three parts: Dough, Filing, and Final Topping)
1 Package dry yeast
5 Tbsp sugar
1 cup warm milk
1 cup Crisco shortening
3 eggs beaten
4 cups flour
Mix dry yeast and sugar. Pour warm milk into mixture and stir. Add Crisco and beaten eggs. Add two cups flour and mix. Then add two more cups flour and finish mixing.
Three 8-oz packages cream cheese
1 cup sugar
1 tsp Vanilla
Beat 3 eggs and 1 cup sugar. Add softened cream cheese and mix. Add vanilla and mix in.
stick margarine, and
|Separate dough into four parts. Roll out one of the dough balls onto a piece of wax paper to where it covers the with and length a little longer that the width. Then flip the rolled dough onto a cookie sheet with a little four on it. On the center third lengthwise, spread out a fourth of the filling. Then fold one side on to the filing and the other side onto the just folded side. Repeat this three times. Whether one, two, or four cookie sheets are needed depend on the size cookie sheet(s) you have. Bake at 350 def F until light brown (done)
After taken out of the oven, brush on the final topping.
Note: The dough can be stored in the refrigerator for three hours or more before being rolled out and filled with topping. You can add you favorite fruit to the cream filling before folding the dough over it. Fix a thick fruit mixture and put thins lines on the cream filling before folding the dough over it. Examples include pineapple, jam, jelly, peaches, lemon, cherries, etc.
|***** Cheese Cake *****
|Part I: Crust
18 Honey Graham crackers (large pieces count as two (four mini-pieces)
1 Tbsp butter
1 Tbsp sugar
Roll 18 graham crackers until fine. Add 1 Tbsp sugar and 1 Tbsp butter (in small pieces). Blend and roll in hands until mixed. Line glass baking dish (7”by 12”) with mixture and slightly press down with spoon. Crust should go up the sides about ¼ inch.
Part II: Filler
three 8 oz cream cheese packages
1 cup sugar
1 1/2 tsp vanilla
Cut cream cheese into small pieces. Add eggs one at a time blending with a fork and then beat until creamy. (Works best in a blender – on mix or one lower) Add sugar and vanilla; mix well. Pour slowly into uncooked crust. Bake 55-60 minutes at 300 deg F. Remove from oven and allow to fall: about 10-15 minutes.
Part III: Topping
1 1/2 pint sour cream
1/2 cup sugar
1 1/2 tsp vanilla
Mix above together with mixer. Pour over above after it has fallen. Bake at 300 deg F for 5 minutes. Allow to cool to room temperature for approximately 1 hour, then refrigerate over night.
Note: do not cover the first night.
- 4 tbsp butter
- 3/4 cup brown sugar
- 3 eggs beaten
- 1 cup Karo syrup
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/4 cup pecans
- 1 tsp flour
- 1 uncooked pie shell in pie pan
Combine ingredients and pour in unbaked pie shell. Cook 350 deg F for about 50 minutes.
- 150 gram fine flour
- 60 ml hot water
- pinch of salt
- 1 teaspoon wine vinegar or lemon juice
- 60 gram fat
- flour for rolling
- 50 gram raisins
- 4-5 medium large apples
- 30 gram grated nuts or grated gingerbread
- cinnamom sugar
- icing sugar
- Sift the flour onto a board. In the water combine salt, the vinegar or lemon juice, and 2 tablespoons of heated fat. Pour it into a hollow in the flour and work into a thich dough using a knife with a blunt edge. Cover with a warmed bowl.
- Peel and core the apples, and cut into thin slices. Rinse and drain the raisins.
- Roll out the dough into a thin sheet, and then carefully stretch it by hand until it is almost transparent. Place it on a tea-towel dusted with flour, trim the thicker edges and sprinkle with fat, nuts or gingerbread. Then place the apples on top, sprinkle with cinnamom sugar and raisins, and roll up the pastry using the tea-towel while brushing with fat. Transfer the roll to a greased baking sheet, pinch the ends of the dough together to seal and place in an oven preheated to 210 def C. and bake for 24-30 minutes.
- Cut the roll into diagonal slices while it is still warm and dust with sugar.
Note: The warmer the dough is, the more elastric it becomes. You can put it in a microten bag and warm it over steam. On festive occasions the apple strudel is served dedorated with ice cream.
|Home Made Chicken Noodle Soup
(Albina Barbara Janecka Tupa)
- Old Chicken (Old Hen)
- parsley (optional; if you have it, add it)
- saffron (optional)
|Put the above ingredients into a pot, cover with water, and bring to a boil. Lower heat and boil gently until done and tender. For really old chickens, this mighty take 3-4 hours.
Then, take the Chicken out. To the left over chicken broth, add the homemade noodles, rice or capanka and cook until done.
If you want clear broth for the soup, after you take the meat out, strain the vegetables, then add the noodles, rice or capanka. Capanka is a Czech term for a mixture of eggs and a little flour. Then slowly pour this in the broth while mixing.
(as the old timers made it)
- Cabbage shredded
- Salad dressing or mayonnaise
- Milk, a few drops
- Onion, chopped
- Sugar, just a little
- Vinegar, a couple of Tbsp.
Mix up the above ingredients.
Taste as you mix and adjust things to your taste.
Do not use too much vinegar.
Let set for one hour before serving.
- Slice cucumbers, thinly
- Put cucumbers in a bowl with salt, mixing cucumbers and salt, so that the salt will draw down the water and cucumbers will stay crisp.
- Let stand for about an hour.
- Drain the water
- Add pepper and vinegar and serve Perhaps add a little more salt if not salty enough from the water drawing thing.
Variation:To the above add some mayonnaise and cut-up fresh tomatoes ( NO NOT SPOIL with non-fresh tomatoes).
|Švestkové Knedlíky (Plum Dumplings)
- 2 eggs
- 2 cups sifted all-purpose flour
- 2 cups boiled potatoes, riced
- 4 Tbsp butter
- salt, pinch
- 15 (more or less) pitted plums (or prunes)
- 1/4 cup cinnamon sugar (option: regular sugar)
- 1 cup fine breadcrumbs
- water to boil
- Melt 2 Tbsp butter, and stir in eggs and salt. Gradually add in the flour and potatoes. The dough needs to be stiff so that it can be kneaded well.
- Sprinkle four on a kneading board. Roll out the dough until it is approximately 1/4 inch thick.
- Cut the rolled dough into 3 inch squares. Place a plum or prune on each square, sprinkle lightly with cinnamon sugar, and fold the edges over the plum/prune. Form each one into a square.
- Place the dumplings into a pot of boiling water, cover, and simmer for 15 minutes. Melt the remaining butter in a pan and brown the breadcrumbs to a golden brown.
- When the dumplings are cooked, roll them in the breadcrumbs, then sprinkle with the remaining cinnamon sugar. (Another variation is to use powdered sugar)
|Potato Salad (Albina Barbara Janecka)
One of these great delicious dishes where you determine the quantity to use
Potatoes, cooked, in small pieces
3 eggs, cooked
salt - pepper
celery, small amount, finely chopped
mustard, a small amount
pickle juice, just a little
mayonnaise/salad dressing – to taste
mix the above ingredients, chill, and serve.
Do you have any favorite Czech Recipes that you would like to share?
Please submit them to email@example.com and we'll include them in our next update!
Don't forget to include photos!


The St. Cyril School PALS-sponsored lunch program was provided by the PALS Board and designed to provide some variety to each student's lunch. We do our best to choose nutritious, well-balanced meals at a reasonable price. Finding meals that appeal to students in grades K-8 is challenging. Being able to serve them in less than an hour is even more so. The Lunch Program is available Monday through Thursday. There is no lunch period on half days (12:15 p.m. dismissal), this includes all Fridays and special occasions. Each lunch is $4.50.
How do I check my child's lunch order?
Items you have ordered will be available in RenWeb under the lunch calendar and will be indicated by either:
BLUE - items ORDERED & PAID
RED - items have been selected and NOT PAID; therefore, NOT ORDERED
BLACK - lunch has NOT been ordered
When do I need to order by?
All lunch ordering windows are published on the school calendar. View here and add to your personal calendar by clicking the logo in the bottom right corner.
*The first lunch will be served on Monday, August 15, 2016.
*The last lunch will be served on Thursday, May 25, 2017.
*Confused on how to order using RenWeb? Need directions? Visit the Downloads page for info.


Breakfast and lunch are served each day in the school cafeteria. Students may bring lunch from home or
purchase lunch from the cafeteria. Students who have food allergies are required to submit a Diet Prescription
from his/her doctor. Milk and water are available for purchase to students who bring their lunch and for those who
want extra. Every student has their own lunchroom account.
A la carte items will be priced in the cafeteria and offered to the students. If you do not want your
child/children to purchase a la carte items, please notify the cafeteria manager at 931-962-2320.
Our faculty and staff welcome parents/guardians to have lunch with their children. The
cafeteria manager does ask that notification be made in advance. According to cafeteria guidelines, fast food
items are NOT allowed in the cafeteria.
Students who bring their lunch from home may only bring water or juice drinks (soft drinks are NOT allowed) as
long as they are in no-leak, non-breakable containers. These must remain inside the lunch box/bag until
lunchtime and must be consumed only during lunchtime in the cafeteria.
2023-2024 Elementary Meal Pricing
Adult breakfast is $2.75


Vietnam rice exports jump up to 20 pct
Vietnam exported 4.2 million tons of rice in the first seven months, 20 percent up year-on-year, according to the Ministry of Agriculture and Rural Development.
But earnings were only 9 percent higher at US$2 billion since global rice prices have fallen by over 10 percent to $489 a ton.
Exports to the U.S. grew fastest at 65.3 percent, followed by the Philippines, Vietnam’s top market, at 48.6 percent.
Domestic prices also fell as adverse weather affected rice quality and demand was low compared to previous months.
Exporters have slowed down purchases from farmers and await the peak harvest season.


Summertime in August, no matter where you live in North America, should pretty much have a full harvest of locally grown foods - basically the best time of the year. The bittersweet offerings from the market like swiss chard, heirloom tomatoes and the never-ending sweet and tart cherries are overflowing here in Colorado.
Summer squashes like zucchini, is one of those vegetables that can be used in a whack load of meals. Contains 95% water and a lot, I mean a LOT of vitamin A, Potassium + Folate. Holy healthy! For maximum absorption - serve slightly steamed with a slab of butter or olive oil, sea salt + a squeeze of lemon.
Or if you're anything like me, you enjoy baking something sweet but healthy. This protein-packed, spiced zucchini + hemp loaf is a quick recipe you can interchange the squash depending on what's available. The addition of hemp powder gives it a huge nutritional boost of Calcium + Iron. Hemp powder is a complete protein, containing all the amino acids required for the body, it's great in smoothies, granola, oatmeal and soups. There's no better protein powder that I've seen yet. This is pure and doesn't give digestive issues like some other powders like brown rice or yikes soy!
No I didn't use brown sugar like most recipes call for. I like using coconut sugar in most of my baking, for many reasons but mainly because of it's lower GI rating. Especially better than the hyped-up agave nectar, which is a processed fructose and is not the same fructose as in fruits and vegetables (which is assimilated more effectively). Agave goes straight to the liver just like alcohol. It's inflammatory and increases body fat. Forget what I'm saying, just listen to Jenny over at The Nourished Kitchen, she knows what she's talking about. Like her, I favor more natural sweeteners, maple syrup, molasses for that deep earthy sweetness. Honey is great as well, be careful not to heat honey, in Ayurveda theory, it's shown to increase inflammation and heating can actually increase the GI rating. Booo! And to top it off, you're loosing so many natural nutrients available in the raw form. Save honey for your tongue and toast!
SUMMER SPICE ZUCCHINI LOAF WITH HEMP
Preheat oven: 350°F
3/4 cup coconut oil, softened
2 T maple syrup
1/2 cup coconut sugar
2 t vanilla extract
2 large zucchini, grated and patted with towel
1 1/2 cups organic unbleached whole wheat flour
2 T hemp powder
1 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
1/8 t ground cloves
3/4 t sea salt
Mix: dry ingredients
Beat: eggs and add sweeteners in a separate bowl
Add in: remaining wet ingredients except zucchini - stir
Fold in: zucchini into wet ingredients
Combine: dry ingredients into wet
Pour: into a greased loaf pan
Bake: for 45-55 minutes or until a toothpick comes out clean!


|North Dakota tops in honey production for 13th straight year
The Associated Press - March 23, 2017
FARGO, N.D. - North Dakota was tops in the nation in honey production in 2016 for the 13th consecutive year.
The Agriculture Department says North Dakota producers with five or more colonies made 37.8 million pounds of honey last year, up 4 percent from the previous year.
The 485,000 honey-producing colonies in the state were down slightly, but average yield was up 4 pounds to 78 pounds per colony.
Prices for the 2016 crop averaged $1.73 per pound, down from $1.80 in 2015.


How to Control High Cholesterol
With so much written in the popular press about high cholesterol and so many TV commercials selling cholesterol lowering medications, I am always surprised by how little my patients know about it. Here’s a little primer on high cholesterol to put you in the know.
Why should you care if your cholesterol is high?
High cholesterol is a risk factor for cardiovascular disease. It has absolutely no symptoms. You will not feel it or even know your cholesterol is high unless you have a blood test. Over years and years it gradually builds up in your blood vessels and can lead to a catastrophic event – like a heart attack or stroke.
Where does cholesterol come from?
- Most of the cholesterol in our bodies is produced in our liver. The purpose of cholesterol is to digest fat. That’s why a high fat diet raises cholesterol – if you eat more fat, you need more cholesterol to digest it. Some people, because of their genes, have livers that over-produce cholesterol no matter what they eat. If you are one of them, you will probably need medication to control your cholesterol even if you eat a very low fat, low cholesterol diet.
- The rest of cholesterol in our blood comes from food. People who consume too much fat and cholesterol in their diet (more than 200 mg/day) may develop high cholesterol. These people can often successfully lower their cholesterol levels to goal numbers with lifestyle changes alone and avoid medication.
What should your cholesterol profile be?
- Total Cholesterol – less than 200 mg/dl
- Triglycerides – less than 150 mg/dl
- HDL (the “good cholesterol”) – greater than 50 mg/dl in men, greater than 55 mg/dl in women and the higher the better in everyone
- LDL (the “bad cholesterol”) – at least below 130 mg/dl, ideally below 100 mg/dl, and the lower the better in everyone
What foods are high in cholesterol?
Cholesterol is ONLY found in foods that come from animals. If it doesn’t come from an animal – it doesn’t have cholesterol.
Most of the cholesterol is in the visible fat in marbled red meat and pork, in bacon and sausage, the skin of poultry and the yolks of eggs. By contrast, leaner cuts of meat without visible fat, skinless chicken, egg whites and low fat milk are much lower in cholesterol. Red meat of any kind is higher in cholesterol then white meats such as chicken, pork and fish.
Foods that contain cholesterol:
- fish and shellfish
- dairy products – butter, cheese, whole milk, ice cream.
Foods that do NOT contain cholesterol:
- rice and other grains.
What are the different types of fat?
Saturated Fats – these are fats that will raise cholesterol (particularly LDL – the “bad” cholesterol). They include fatty fresh and processed meats, the skin of poultry, high fat dairy products like whole milk, cheese, cream, butter, and ice cream, lard, palm oil and coconut oil.
Trans-fats – these are vegetable oils that have been chemically treated by a process called “hydrogenation” that solidifies liquid oils and extends the shelf life of processed foods. They are found in stick margarine, fast foods and store bought baked goods. These fats will raise LDL (the “bad” cholesterol) and lower HDL (the “good” cholesterol). Neither is good. These are bad, bad fats – try to limit them or avoid them altogether. These are culprits that put the “junk” in junk food.
Unsaturated Fats – these are the healthy fats and they do NOT raise cholesterol. (Though, like all fats, they are high in calories.) There are two types:
- Monounsaturated fats include olive, canola, sunflower and peanut oils.
- Polyunsaturated fats include vegetable oils – soybean, corn and cottonseed – as well as many kind of nuts and seeds. Another polyunsaturated fat is the omega 3 fish oils that are found in fatty fish such as salmon, tuna and mackerel. Omega 3 fish oils can lower high triglycerides and also have anti-inflammatory properties that help protest against heart attack and stroke.
NOTE: Omega 3 fish oils can also be obtained by taking over the counter supplements or a prescription medication called Lovaza. The recommended daily dose of omega 3 fish oils is 4 grams or 4000 milligrams (mgs) per day.
5 Steps for Lowering High Cholesterol
- Know your cholesterol profile. Get a blood test if you do not know your numbers.
- Follow a low fat, low cholesterol diet most of the time, but do not deny yourself pleasurable foods. Moderation is the key. You don’t have to eat perfect – just better.
- Exercise! Exercise has so many benefits. Relevant to cholesterol, aerobic exercise will burn up fat and cholesterol in your blood the way a driving a car burns up gas.
- Lose weight if necessary.
- After a three month trial of lifestyle modifications that includes a low fat, low cholesterol diet, increased exercise and a little weight loss, if your cholesterol profile is still not to goal, take medications if your health provider advises. You may be one of those people who over-produce cholesterol in your liver. If so, BOTH a healthy lifestyle AND medications will be needed to get your numbers to goal. If you do need medications, you will probably need them for life. If you stop taking them, your cholesterol will go right back up again.
Here are some links where you can find more information:
I cover this subject in much more detail and put it into a larger perspective in my book.
Goal Standard is a website to help consumers get their cholesterol to goal.
And here are the official national treatment guidelines health professionals use to treat you. National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) Guidelines
So, do you have any tips or success stories to share that might help others get their cholestrol under control?
This information is offered for educational purposes only and is not intended to diagnose, prescribe or treat. For that please seek direct care from a health professional.
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by Dr. Linda Arena
Field Hockey athletes automatically increase their nutritional energy needs due to the conditioning, practice, and game play demands of engaging in sport. Both vegetarian and non-vegetarian diets have the potential to be either beneficial or detrimental to performance. Athletes should not approach a vegetarian diet as a form of weight control.
People do not automatically lose weight by switching to a vegetarian diet. Eating and cooking habits effect either type of diet. Deep fried vegetables have more fat than a grilled skinless chicken breast. Vegetarians who rely on nuts and full fat dairy products for protein intake, and have a low intake of fruits and vegetables,could find themselves on a higher fat diet than a team mate whose menu includes lean meats along with adequate proportions of steamed vegetables and fresh fruits.
Also, which vegetables and fruits are consumed can have an effect on both the nutrients and calories obtained. For example, a single serving of corn is 140 calories, whereas broccoli contains 35 calories, and green beans, 40.
Field Hockey players need to address the increased energy demands posed by athletic performance with an adequate diet devoid of any nutritional deficiencies. This is the bottom line for optimal performance. The need to fuel the body is real. Yet female athletes in particular often feel peer and societal pressure "not to eat." Female models in popular magazines are, on average, 23% underweight. Vegetarian diets typically provide less protein then non-vegetarian diets. Protein plays a major part in maintaining muscle tissue. Athletes that are protein deficient can not perform to potential. Exercising individuals need up to 2.0 grams of protein per kilogram of body weight. Plant foods contain less amino acids than do equivalent portions of animal food. It is important that a varied plant based diet is consumed.
A mixture of proteins from unrefined grains, legumes, seeds, nuts, and vegetables is recommended. Soy protein is a popular plant-based supplement used by some vegetarian athletes. Diets low in animal fats are often lower in total fat, saturated fat, and cholesterol. The ratio of polyunsaturated and monounsaturated fats to saturated fats is more favourable in a largely plant based diet.
Carbohydrates are known as the major source of "fuel" for athletes. Athletes are advised to eat 60 to 65 percent of their daily calories from complex carbohydrates (breads, cereals, grains, and vegetables) to build and replenish the glycogen used during exercise. Athletes concerned with calories should consume the bulk of daily carbohydrate intake in the morning or at lunch so that adequate fuel is necessary for afternoon practice and games. Weight conscious athletes should consume less of their daily carbohydrate intake in the evening. Low glycaemic index foods like pasta, soy, apples and peanuts are recommended prior to exercise.
Research has shown that athletes short of dietary carbohydrate, fatigue faster, and make more mental errors. High glycaemic index foods, like rice cakes and biscuits, when consumed after exercise assist in faster glycogen restoration. Athletes are cautioned however that carbohydrates, if eaten in excess, will be deposited as fat. Proper balance is the key.
Post game nutrition also entails replacing fluid lost during activity. The body recovers faster after a tough work-out when an athlete consumes water, juices, and watery foods like oranges. Not only do fluids transport fuel to working muscles, but they also remove metabolic waste from the body.
Both vegetarian and non-vegetarian athletes may have difficulty meeting iron needs. Women have greater iron requirements from the onset of menarche to menopause. Meat is a major source of iron in a standard diet. Examples of sources of iron from plant foods are dark green leafy vegetables, iron-fortified cereals, and whole grains. Choose whole or unrefined rather than refined grain products whenever possible. The body's absorption of iron can be inhibited by the intake of tea and fibre. It can be enhanced by the concurrent consumption of Vitamin C or ascorbic acid.
While the body's requirement of Vitamin B- 1 2 is small, there is no Vitamin B- 12 in anything that grows from the soil. Common sources of B-12 for vegetarians include fortified soy milk, select fortified cereals, or a cobalamin supplement. The selection of a vegetarian or non-vegetarian diet can effect athletic performance. A field hockey player needs to be mindful that essential nutrients, through wise calorie consumption are needed for the energy necessary for top level play.
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