Given the endless selection of venues to choose from, you would think that finding a suitable one to dine in would have be an otherwise effortless act in a city so chock full of restaurants. But just like one of those five page menus that you find in a diner, where you don’t know where to begin, we became entangled in a mess of indecision. Finally, Javier took the initiative to put an end to it all and summoned us to La Trucha, a legendary Andalusian tavern right at the corner of the Santa Ana Plaza. Juan arrived first and told us that the restaurant was closed.
“Closed as in Tuesday closed?”
“Closed as in ‘we ain’t never gonna open again.’”
The poor old Trucha. I couldn’t imagine that place ever succumbing to the weight of the Gran Crisis. Everyone needed an occasional caña and fried boquerones. You would think it would never give in. But maybe it wasn’t just the recession that turned it into a piece of Madrid’s history. Maybe the chain restaurant craze which has stormed the center of the city also served to hammer the final nail in the coffin. It’s ironic. For a city which is enjoying a major eatery resurgence of its downtown, so many of the classic cervecerías and restaurants which gave the area its particular flavor for decades have become afterthoughts. They are joining the swelling club of haunts that now only drift in our collective memories.
But that was of little importance to us at the time, since we needed to find somewhere to see to it our stomachs were well treated. Luckily, the answer wasn’t far off. Just down the street was another classic, the Lacón, a mesón that flaunted an uncannily cheesy 1960s interior design, a décor that made it so loveable.
Just where did it get its name from? Did it mean “Laconic” and represent a kind of end-of-the-line joint for society’s outcast? Hardly. Lacón is another word for Spanish boiled pork shoulder ham. Essentially it has a look and feel of ham, the ham we all are familiar with, but from a different part of the body. It is not the famous “jamón” which has made this land so famous around the world. At least to those who buy it. Let me clarify because the ham situation in this country has never been an easy one to follow.
Let’s start with the sliced ham most people easily recognize in the supermarket. In Spain that’s known as “jamón de York”, or York ham, named after the English city from where it’s reputed to come. Since there is nothing particularly special about that meat other than that it goes great for sandwiches, let’s get to the real macho version of ham… “el jamón”. And when I say, “jamón”, I mean “JAMÓN”. This dried cured ham is the source of such pride in this country that essentially you can raise the issue of stellar cuisine from around the world and still find someone with their hand up to say, “Yeah, yeah. But there’s nothing like a good Jamón de Jabugo.” This will always be followed by a “Here, here!” from the crowd.
This dry-cured version is generically called “jamón serrano”, but over the years, that has become a term of derision, since it suggests a low-end sample of the meat. The reason jamón serrano is looked upon with condescendence is because it comes from the standard common pig, as opposed to the more highly-prized Black Iberian swine. The quality of the Jamón Serrano can range from chewy and insipid to a flavor which is more than acceptable; some can be downright delicious, and often costs a fraction of the price.
Nowadays, it has become fashionable to offer and order jamón ibérico, which has become the new standard of excellence. In fact, just about anything with the gastronomic hashtag of “ibérico” represents superior quality, and often times it is, but it also entails hiking the price twofold and more. Jamón ibérico is aged longer and the animals are often given special feed. Jamón de bellota, for example, indicates that the pig was been stuffed with acorns before being slaughtered, bled, cleaned and dipped in a vat of chunky salt for several weeks. This special diet is supposed to add a nutty flavor to the pork, and usually does. The meat is darker, greasier and very tender. It takes a special bendable knife to
Top-of-the-line hams from the southwest use names like “Cinco Jotas” (5 J’s) – which I think refers to a ranking system where the more “j’s” you get, the better the piece is. Something like the stars for a hotel or a Michelin recognized restaurant. They refer to hams which come from 100% purebred Iberian pigs. The stand for “Jamón-jamón-jamón-jamón-jamón”. I mean a real ham. It’s great marketing.
So where does lacón come into the picture? It’s hard to say; it’s hard to tell. To me, lacón is just ham on a bone, but it’s officially a lightly dried pork shoulder that is later boiled and served, often with potatoes, olive oil and paprika. How does that sound for appetizing? It’s typically prepared in Spain’s Northwest region of Galicia, but you can find it all over the place.
The Lacón, the restaurant, has that center-of-Madrid musty feel to it. A restaurant “de toda la vida”, as they would say here. The walls are covered with plaster and drably painted. We never got past the bar, and had all our food and drink served to us there; the way we like it. They had three tapas to choose from for every round: seafood soup, battered chicken kabobs, and paella.
Then we moved on to greater aspirations. Padrón green peppers and fries. After we added two dishes grilled vegetables, a plate of sepia calamari fried in olive oil, garlic and parsely, carrillada (which is tender cow’s cheek), two pound-and-a-half steaks with fries, clams, and, of course, the lacón. All was washed up with beer and wine and a liqueur. The Christmas season had begun.


This blog post may contain affiliate links in it. This means that if you make a purchase by using one of the affiliate links provided in this article, then we will get a small commission at no extra expense to you. We only promote products we love and believe in
Disclaimer: I am not a medical doctor or register Dietitian. The information presented is purely to share my experience and for entertainment purposes. As always check with a doctor before making any fitness or nutrition changes. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.
What Is Clean Eating?
What food you should eat?
Lean meats, fruits, vegetables, ocean friendly seafood not farm raised
What Foods you should avoid and stay away?
Canned Food, process food, fast food, sugar, soda, food with preservatives, chips, fried foods.
Is Clean Eating Expensive?
8 Best ways to start Clean Eating
- Start with small changes and you will see how slowly you will build up over time.
- First take a look at your pantry closet and cabinets and take everything out, boxes, cans, packages etc. Go through each items and toss what ever is not clean, you need to take stock of what you have in your pantry and what healthy item to replace it with. Plus if is not in your cabinet you won’t eat it.
- Re-Stock your pantry closet and cabinets from food from Basic Clean Eating List.
- Drink a lot of water, and increase your daily intake.
- Exercise or join a Yoga or Pilates class
- Prepare a Meal Plan for the week and prep food on what ever day it works for you. I usually meal prep on Sunday for the whole week.
- Make a shopping list according to the Basic Clean Eating List. If is not on the list then you know it’s not healthy.
- Download the App “ FOODUCATE”
Fooducate is a grocery advisor app, that will help you make healthy food choices. You scan a food’s barcode and in doing so it gives the food a grade A,B,C,D. The grade given analyzes information found in product nutrition panels and ingredients list that some manufacture don’t want you to know. This app will tell you what ingredients are inside.
Example: once the item is scanned it will give you a grade -C with an explanation
A) Excessive and added sugar
B) Trans fats
C) high fructose
D) corn syrup
F) Food colorings
G) GMO – genetical modified organisms (premium feature)
H) Additives and preservatives
I) Artificial sweeteners
beautiful blog, great tips
-Josey’s coworker 😉
Thank you xoxo
you go girl!!!! you got this. I am so proud of you…love you!!
You boo it’s going to be an awesome blog


Ntshovelo Cakes is a cake making business based in Gauteng, Midrand. We design, bake/decorate and sell cakes of all occassions. These include weddings, birthdays, anniversaries, baby and bridal showers.
We also provide training to those who would like to learn how to make beautiful cake creations. we teach you how to bake and to decorate the cakes for different occassions.
We also provide training in different provinces if students arrange themselves to be a group 10 or more.


Chef Peter Dulligan Catering In Northern New Jersey
Cafe Cafe Catering is catering at its finest from Chef Peter Dulligan. Peter studied at the renowned Culinary Institute of America, produced stunning entrees at the celebrity-filled Elaine’s in New York City and brought an unprecedented level of casual sophistication to Bergen County at his beloved Café Café in Tenafly.
Chef Peter has turned his attention back to Cafe Cafe Catering in Cresskill, New Jersey. His catering menus feature the freshest and healthiest ingredients, including locally grown organic vegetables, fish from the Fulton Street Fish Market and the most succulent meats, ribs and chops.
“My goal is to present you with food that surprises, delights and excites you. Give me a call for ideas on catering your event”
-Chef- Peter Dulligan


It’s strawberry time at Bel Air News & Views sponsor Wilson’s Farm Market! Fresh asparagus is here, too. Stop by Wilson’s Farm Market at 2826 Conowingo Road in Bel Air to see all that this 40-acre farm has to offer.
Wilson’s Farm Market has been part of Harford County for 33 years and its store is open 9 a.m. to 6 p.m. daily, featuring home grown items from Wilson’s Farm along with products from other local farms including Grandview Farms hormone and antibiotic free chicken and eggs, Hickory Chance Beef and Keyes Creamery’s raw milk cheese and ice cream.
Come tour Wilson’s Farm greenhouses packed with Proven Winner annuals, baskets, market packs of bedding plants, herbs and perennials.
Enjoy their fresh-baked pies. They’re now baking strawberry-rhubarb pie, rhubarb pie and 15 other flavors.
Catch them at the farm markets. They’re at Bel Air Farmer’s Market every Saturday from 7 a.m. to 11 a.m. in the parking lot of the Mary Risteau Courthouse off of Thomas Street and S. Bond They’re at the Catonsville Farmers Market every Wednesday from 10 a.m. to 1 p.m. in the parking lot at the intersection of Bloomsbury Avenue and Magruder Avenue.
To learn more about Wilson’s Farm Market, call (410) 836-8980 or visit their website: http://www.wilsonfarmmarket.net/
Click here to follow them on Facebook: http://www.facebook.com/wilsonsfarmmarket
This post was sponsored by Wilson’s Farm Market


Adhering to COFCO brand concept of “Source from nature, reshaping you and me”, brand LOHAS is devoted to providing healthy, safe, and natural food and drink for consumers.
“LOHAS” explores Lake Baikal, a superior quality water source, and brings the pure taste of nature to Chinese consumers.
LOHAS BAIKAL Natural Water: From Lake Baikal 430 meters deep, contains low sodium, low salinity, suitable for long-term drinking.
LOHAS BAIKAL Natural Mineral Water: From Baikal Lake, contains low sodium, appropriate amount of mineral and beneficial mineral mexta-silicic acid, the content of mexta-silicic acid is 25-100mg / L.
Chun Yue is a bottled water brand with trusted quality assurance from Coca-Cola Company, It adopts the strict quality control of the global Coca-Cola system to ensure the reliable quality of water. Chun Yue packaged water with the brand characteristics of “Diamond Purity", through more than 186 strict control of water quality, for urban consumers in pursuit of quality life to bring comfortable drinking experience.
Ice Dew is a well-recognized bottled drinking water brand developed by Coca-Cola China for many years in the domestic market.


The most common types of allergies in dogs and cats are inhalant allergies, flea allergies, and food allergies. The majority of allergies occur between the ages of 1-4 years of age. Symptoms may include feet licking/chewing, facial scratching, scratching around lower back and tail areas, recurrent ear infections, scabs or sores around the head and neck, especially in cats.
Let’s talk about food allergies! These require time to develop so most dogs and cats have been eating the offending food for over a year with no dramatic symptoms. Food allergies need to be addressed by choosing a protein and carbohydrate that your pet has not eaten before. So, buying a different brand of food is not always the answer. Ask the Salty Paws Team for more information on a food trial. Next week, we’ll talk about flea and inhalant allergies! Happy tails! Dr.Blessing


If you talk to some professional tennis players, they’ll probably tell you about the super healthy diet they’re eating. However, in practice, there are very few people who actually eat healthy food all the time rather than in short periods of time and quit and go back to their old diet habits.
Though tennis players look fit on the outside, many of them would be benefit much more from good diets.
For this reason, we came up with a list of foods you should eat before, during and after your tennis match. You’ll also find a list of foods you should include daily.
Before your match:
If breakfast is the most important meal of the day even for people that don’t do sports, imagine its importance for tennis players.
On competition days, a healthy breakfast should include oatmeal, whole wheat, and fruits that are low in calories. These are complex carbs and will give you energy for all your matches during the day. Some amount of protein like egg whites, milk or Greek yogurt could compliment your meal nicely, though protein is more critical for after your match.
Whatever you do, avoid high sugar breakfast because it can make all the energy crash in the middle of your day. It’s because insulin releases for the pancreas to keep the blood sugar level down which can wear you out quickly.
Don’t forget to have your breakfast at least two hours before your match. And always make sure you stretch thoroughly before the match
During the match:
The best snack to eat during your match is a banana. It will keep your blood sugar level steady and give you an energy boost.
Don’t forget to drink water during your match. Players often don’t feel thirsty because of the adrenaline, so make sure to drink some water at least every 15 minutes. If water isn’t your best choice, try coconut water instead of sugary sports drinks. Coconut water is filled with potassium and electrolytes.
After the match:
You lose a lot of energy during your match, which is why it’s important to refuel your body within 2 hours. A high amount of lean protein such as fish or chicken is a well-balanced meal with vegetables, and complex carbohydrates are best for muscle recovery.
Brown rice, whole wheat pasta with buffalo meat or chicken breast is a great recovery meal, too. Add some natural sodium to it like high protein mozzarella cheese.
Foods to include daily:
Zinc– 20mg of zinc a day improves head-eye coordination. These foods are pumpkin seeds, oysters, whole grains, animal protein, sunflower seeds, nuts, almonds, and beans.
Carrots– improve your eyesight
Choline– egg yolks, tomatoes, and potatoes are high in choline that’s a part of the vitamin B family. It’s great for your brain’s neurotransmitters and helps with reaction times.
Vitamin C-citrus fruits and peppers are the best sources of this vitamin that’s ideal for muscle repair.
DMAE-found in certain fish, this food helps transmit messages across your nerves and brain. Good source of DMAE are sardines, salmon, and anchovies.Foods to avoid eating right before a match
- Whole wheat pasta
- Protein shake
- Nuts and seeds


Frequently Asked Questions
How can I make a reservation?
We accept reservations for parties of four or larger. Please use our Contact Form or call us at 847-698-1296.
Where do you get the fish?
We exclusively get our fish from the local market within Chicagoland areas. We have a very close and trusting business relationship with all our suppliers. Should the quality of our dishes not be completely satisfactory, please do not hesitate to inform us immediately.
Do you offer non-spicy dishes as well?
Many Thai dishes call for very hot spices. Especially spicy dishes are marked as such on our menu. Please let us know if you do not like spicy food when ordering your meal. We are able to de-spice the dishes according to your preferences.
Do you offer Vegetarian and healthy choices as well?
Our Executive Chef also a life-long healthy life style diner, so we know how
important it is to prepare dishes with healthy choices in mind.
Which regional specialties does this restaurant serve?
Almost all of our dishes are based on traditional recipes handed down to us from our grandparents. Our family's root is from Northern, Northeastern, and Eastern regions of Thailand. The Eastern region is known for its famous thin rice noodle and Pad Thai recipes. We are a native of Bangkok city, the capital city of Thailand, where all regional cuisines presenting its best to Bangkokian. They're pride to experiment varieties of regional Thai cuisines. They enjoy good foods. This is also reflected in our cooking, which is very much based on influences from different regional cuisines.


I'm an otter so i mainly eat otter feed, it's my favorite thing in the whole world, it comes in little boxes and otter keeper has to buy it especially from the internet. I keep track of how much i have so that i don't run out, that happened before and i got very very sad :(
I really don't know why i love otter feed so much , i think other otters make it and they know what to put in it to make otters think it's so great. Sometimes i offer some to otter keeper but he never seems to want any.
I find this really hard to understand. So then i put it in his dinner when he's not looking, he doesn't really notice, but i know he'd be happy if he knew i had been doing it. I only do it because I love him so much.
Otter keeper says i shouldn't eat too much otter feed or i will get fat. I don't want to be a fat otter so i try not to eat too much, but i just love my feed so much! I think my favorite meal would be a bowl of otter feed and a large cup of coffee. Keeper also says otter feed contains too much salt but he always says everything has too much salt in it now days. Last week me and keeper tried to make a special machine to get rid of some of the salt in otter feed, but it was too hard and we just made a mess all over the kitchen floor!


I generally don’t like to eat while I’m reading. Mostly because most snacks leave crumbs, salt, sugar, smears of chocolate or caramel, or other things I *don’t* want on my book pages. But as of late, there is one thing I can’t seem to stop having when I’m reading, especially late at night.
And that something is Hot Chocolate. Nothing as fancy as in the photo above that I grabbed from rawpixel on Pixabay, but hot chocolate is my current favorite nonetheless. Other things I like to have on hand when I read include herbal teas, water, and soda. Like I said, I’m not a big snacker when I’m actually reading. Although I might snag an Oreo or two while I’m reading. They don’t leave *too much* of a mess on my book pages. LOL
Is there anything special you like to have to eat or drink when you’re reading? Let me know in the comments below!
Prompt from AnnieK & The Library Looter
Chips are always my go when reading a book.
Fully agree with this!! I’m not much of a snacker but I love a hot drink while I’m reading, it’s super cosy. For me, a cup of tea is perfect, but now I kind of want a hot chocolate too…
Coffee! Always coffee. I do enjoy the occasional hot chocolate though
There isn’t anything particular that I like to eat or drink while reading, but there is something hugely satisfying about laying on the sofa with a blanket, a book, and a nice cold beer in the evening!


Freshly brewed coffee isn’t the same with the instant coffee available in the market today. Although a lot of them market their products as just like the freshly brewed ones, there is still something that makes them different from the one that simply dissolves in hot water. This is one reason why most coffee lovers invest in a coffee machine for their home. If you love coffee but is you think a coffee machine is just too expensive at this time, then you can get the next best thing to help you with your coffee cravings. Go ahead and get the press pot.
The press pot is available almost everywhere nowadays. It can be used to make your fresh coffee without plugging it in and without spending too much. This just means you get to use your money for other more important things. You can use your savings to buy the best coffee your budget can get. The important thing here is that you just don’t buy any coffee but the one you know will do your body good too. There are lots of coffees out there that are not just empty calories anymore but help provide your body with what it needs to burn fat or build muscle too.
Before you head out and get yourself your very own press pot, there are some things you should know first.
- The size of your grounded coffee affects the quality of your coffee – No matter what kind of coffee press you get, you still wouldn’t get the best cup of coffee if the sizes of the grounded beans are not uniform. It is important that you get the beans properly grounded.
- The coffee you get is also affected by the type of filter used – There are different types of filter you can use. There are nylon filters that offer a finer grind and metal ones that are coarser. You should know which filter to use depending on the size of your grounds.
- The coffee beans that you use affect your coffee – The coffee you get from your coffee press doesn’t just depend on the type of coffee press you have. It also depends on what coffee beans you use. If you use high quality ones then you can expect that you will have a delicious coffee for your breakfast.
After getting your own press pot, you can now brew your very first cup of coffee. Make sure you wash it first and have the ingredients. The first thing you need to do is to boil water. You can now grind your coffee beans or if it’s already grounded, then you can just put some of it in your coffee press. The amount of coffee grounds and water used will depend on how strong you prefer your coffee to be. Add the hot water and use a chopstick to stir in the mixture. Replace the cover, this contains the plunger that you will use when steeping is done. Steeping time will depend on the size of your press pot but a small one would only take a few minutes. Plunge the filter down and make sure to do it gradually. Your coffee is now ready, just pour and enjoy.


But First of All, What is PTFE?
Polytetrafluoroethylene (PTFE) is a material with a wide range of applications. It is also known as Teflon, which is the brand name given to PTFE by DuPont, the company that discovered it in 1938. Governed by compliance standards and specifications such as USDA and protocols such as HACCP, food processing and manufacturing environments must follow smarter food safety initiatives. With the ease of deep cleaning, microbiological assessment, and pathological testing, PTFE helps minimize the risk of biological, chemical and physical hazards and allows you to maintain a sanitary space.
Although Teflon is best known for coating non-stick cookware, due to its high-heat resistance, it’s used in many other products, from musical instruments to wire insulation and electronics. PTFE is often used as an anti-friction device, such as on skis, and as a coating on fabrics to prevent stains. Medical devices may use PTFE as a coating for strength and heat-resistance. All these factors also make PTFE a good material choice for conveyor belts in the food processing industry.
Types of PTFE Conveyor Belts
PTFE belts are custom-made for optimum performance and durability. They come in different widths and thicknesses to meet a variety of food processing needs. There are two main categories of PTFE conveyor belts used in drying, baking, grilling and freezing operations.
PTFE Coated Fiberglass Belts
These belts are made of woven glass fibers coated with Teflon. The PTFE coating prevents food from sticking to the belt, while still being able to withstand the high temperatures associated with it. PTFE-coated fiberglass conveyor belts are particularly useful in the production of tortillas and pizzas.
There are 4 types of PTFE belts in this category:
- PTFE Seamless Belt: These belts are designed for applications where a seamless joint is crucial to maintaining product integrity. This design minimizes the risk of belt breakage and product loss, making it ideal for delicate or precise operations.
- Non-stick Fabric Conveyor Belt: This type of PTFE conveyor belt features a PTFE coating formulated to offer exceptional non-stick performance, ideal for sticky or gooey products. Easy to clean, it guarantees smoother operations and increased productivity.
- Tortilla Press Belt: These PTFE coated fiberglass conveyor belts are specially designed for tortilla and flatbread production. Heat-resistant and with a non-stick surface, they are ideal for pressing applications requiring even baking and easy release from the mold.
- PTFE Sealing Belt: Technically, these PTFE belts are not conveyor belts and are not used to process a product. However, they play a very important role in the food processing industry. These belts improve the efficiency and reliability of sealing operations by minimizing sealing defects and product waste.
PTFE-Mesh Glass Fiber Belts
Offering the same features as PTFE-mesh glass fiber belts, these belts are instead made from a PTFE-coated glass fiber mesh fabric. This makes them ideal for applications requiring drying, cooling or drainage, as the open-weave fabric allows good air distribution around the product.
There’s also a third PTFE belt category that combines the exceptional properties of PTFE with the high strength and thermal stability of Kevlar. This type of belt is useful for applications requiring the use of steam, or where greater durability is needed. It is not, however, a widespread option in the food processing industry, given the high costs associated with this type of product.
Advantages of PTFE Conveyor Belts
PTFE conveyor belts offer a multitude of benefits that are essential to innovation in the food processing industry. These advantages include:
- Non-stick surface: The non-stick surface of PTFE enables items to move seamlessly without getting stuck to the belt. This characteristic is crucial in applications like the baking of bread, pastries, and pizzas, where residues sticking to the belt can lead to contamination, reduced product quality, and increased cleaning requirements.
- Easy to clean: The non-stick characteristic makes cleaning and sanitation processes much simpler, reducing downtime and maintaining hygiene standards in food production.
- Non-toxic and odorless: Teflon-coated fiberglass belts are non-toxic, odorless, and tasteless, making them ideal for food processing, packaging, and handling.
- High-temperature resistance: Teflon conveyor belts are non-flammable and can withstand temperatures from -200°C to +260°C.
- Chemical resistance: The PTFE coating does not react with most chemicals or solvents. The belts can be cleaned and sanitized with various chemicals without degrading, ensuring a hygienic process environment and prolonging the belt’s life.
- Wide temperature range: PTFE conveyor belts can handle both hot and cold temperatures.
- Dimensional stability: PTFE belts are sturdy and can handle the fast-paced environment of a food processing facility. The material can stand up to the high tension required in any application.
- Exceptional durability: PTFE conveyor belts are highly abrasion-resistant, which makes them ideal for use in facilities that cannot afford much downtime. These belts can withstand heavy use and abuse without showing signs of wear and tear.
- Fire retardant properties: Reduce the risk of fire using a PTFE belt in an application susceptible to flames.
- Permeability: When required, PTFE belts can be made of a mesh material with the properties listed above.
Applications of PTFE Conveyor Belts in the Food Processing IndustryPTFE conveyor belts are used in the manufacture of a wide variety of food products. Thanks to their unique properties such as high-temperature resistance, non-stick surface and compliance with food safety standards, they greatly facilitate food processing operations. Here are some specific types of food products that benefit from the use of Teflon conveyor belts in their production processes:
The non-stick surface of PTFE belts is ideal for baking applications, where dough or finished products might otherwise stick to the conveyor. This includes bread, pastries, cookies, pizzas, tortillas and other baked goods.
The manufacturing of chocolates, candies, and other sweets often requires non-stick surfaces for cooling and setting processes, making PTFE belts an excellent choice.
In the production of cheese and other dairy products that may involve pressing, cutting, and drying processes at different temperatures, PTFE belts ensure non-contaminative handling and easy cleaning.
Similar to meat and poultry processing, seafood processing involves various temperature treatments for which PTFE conveyor belts are well-suited due to their durability and resistance to moisture.
Meat and Poultry
For processes involving the cooking, freezing, or drying of meat and poultry, PTFE belts can withstand the required temperatures and are easy to clean, maintaining hygiene standards
PTFE belts are used in the freezing process of various foods, including vegetables, fruits, and prepared meals, due to their ability to operate at extremely low temperatures without losing flexibility.
The dehydration process for fruits, vegetables, and herbs benefits from Teflon conveyor belts, as their heat resistance is crucial for drying food products efficiently without sticking.
For the production of chips, crisps, and other snack foods that require frying or baking at high temperatures, PTFE conveyor belts can handle the heat and are resistant to oil and grease.
For assembling and packaging prepared meals that require movement through various temperature zones, PTFE belts provide a versatile solution.
Choosing the Right PTFE Conveyor Belt
Finding the right PTFE belt for your application depends on many factors. You’ll need to think about:
- Do you need a solid or mesh belt?
- What are the characteristics of the products you process? You’ll want to consider the weight of the products, as well as their size and shape.
- How hot or cold will the environment get?
- How thick should the base material need to be?
Teflon conveyor belts are renowned for maintaining their shape under the weight of heavier items and offer exceptional durability. These belts remain flexible in cold conditions while also withstanding high temperatures effectively. Customizable to suit various applications, PTFE belts feature a non-stick coating that prevents materials from adhering, ensuring smooth and uninterrupted production. Consulting with a conveyor belt manufacturer is crucial to guarantee an optimal fit for your specific needs.
Customize a PTFE Conveyor Belt to Fit Your Application
Compliance with food traceability rules and safety standards makes it imperative to use quality materials for your food processing operations. The PTFE coating allows for a release surface that facilitates high volume and high speed of production along with low risk of contamination, less wastage, greater resistance to chemicals and oils, ease of cleaning, durability, low dissipation, and a host of other benefits.
Minimize your production downtime and reduce costs by integrating PTFE conveyor belts in your food manufacturing operations.
MPI Matco manufactures custom PTFE conveyor belts for the food processing and manufacturing industry. Please contact us if you have any questions about PTFE belts. We are also a leading custom adhesive tape manufacturer and will be glad to assist you with your industrial tape requirements.


Breakfast of Farmers
The first week our hens started laying we knew we had to celebrate! And what better way to celebrate eggs than with than breakfast?!
Kathy made fried eggs for the first time ever! They were awesome! Since then we have found that most of our super large eggs are double yolked, which makes for very cool breakfast eggs (however you like them!)
We cooked up some bacon that our friend Dave gave us (from his farm raised pigs!) and the only thing left was something to drink… We had left over margaritas in the freezer from a couple of nights before . We know that margaritas aren’t a breakfast drink BUT anti-scurvy juice is (served in a juice glass of course)!
Thank you so much chickens for prompting and contributing to such a wonderful meal!


255 Kentlands Blvd
Gaithersburg, MD 20878
10am - 8pm
10am - 7pm
10am - 6pm
12pm - 5pm
A huge thank you to our friends at Whole Foods Market - Kentlands for partnering with us to provide healthy eating options!
Check out these amazing dishes to make with you leftover Thanksgiving food. Add extra veggies to any of these meals.
see the latest from Fleet Feet Gaithersburg


Welcome to Yankey Farms. We are a fresh market produce farm located in Prince William County, Virginia. We grow a variety of produce which can be purchased in the summer at our Glenkirk Rd roadside stand or through our CSA subscription program. We also operate a pick your own strawberry patch in the spring and a pick your own pumpkin patch in the fall. In addition to the pumpkins we have other fun farmyard activities including a cow train and kids corn maze. We are one of the few "pumpkin patches" in Northern Virginia where you can actually pick your pumpkin out of the field where it grew.
Our pick-your-own strawberry patch is closed for the 2015 season. Thank you for coming out to pick this spring.
We expect to open the Glenkirk stand for summer produce in mid-July.
"Like" us on Facebook 'Yankey Farms".
Site last updated 6/9/15.


Are you looking for something different for breakfast? These Cornbread Pancakes are calling your name! They have a slight crunch from the cornmeal and they are “oh, so good” with butter and maple syrup. They would make a nice addition to a Sunday Brunch. Serve them with a side of fruit and your favorite sausage, bacon or ham for an easy meal anytime.
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 2 tbsp. white sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/4 cups buttermilk
- 2 large eggs
- 3 tbsp. butter, melted and cooled
- Preheat a lightly-oiled griddle over medium-high heat.
- In a large bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt). In a separate bowl, combine the wet ingredients (buttermilk, eggs and butter). Stir the liquid mixture into the dry mixture until smooth.
- Pour about 1/4 cup of the batter for each pancake (I use a scant soup ladle-full to avoid the drips down the bowl). When bubbles start to form and the edges look dry, flip the pancake and cook another 2-3 minutes, or until cooked through.
- Serve warm with plenty of butter and maple syrup!
Amount Per Serving: Calories: 362Total Fat: 12gSaturated Fat: 7gCholesterol: 119mgSodium: 401mgFiber: 2gSugar: 11gProtein: 10g


Looking for the Best Wine Subscription in Brisbane?
We have the perfect wine subscription for you right here in Brisbane! We all love to try different varieties of wine, right? And it is even more fun when you are with your family and friends. So, we are going to learn how to host a wine tasting party at home. A wine-tasting party is a great way to have a get together with friends and family and taste numerous varieties of wine you have never tasted before. And for that, you can take a wine subscription in Brisbane so that you can taste different flavours of wine and get it with you for a wine-tasting party at home, so your friends can also experience different varieties of wines.
Now, if you people have never been to a wine tasting at home, then the most important question is where should you start? But don’t worry about that. We are here to guide you on how you can arrange a wine-tasting party at home and make it memorable.
Let’s have a look at some ways to get an idea about your wine-tasting party.
Blind wine tasting party
The very first way is a blind wine-tasting party. Now you people must be curious to know what kind of party this is. Relax! We are coming to that point. Blind wine tasting party is something where your friends don’t know about what type of wine they are drinking. Doesn’t that sound exciting? So basically, we put some wine bottles in bags so your friends can’t see the labels. Then you serve everyone a first taste of wine and let them talk about it and comment on how much they love it or hate it. Then they can rate which one is the best, or they can even guess which flavour of wine it is. When you’re finished tasting them all, find out who got the most answers right. You can even give out rewards. And what is the best gift than to let the winner take that whole bottle of wine at home?
Wine and cheese party
When we think of hosting a wine-tasting party, the first thing that comes to mind (after wine, of course) is cheese or what kind of cheese to serve at the party. Hosting a wine party with cheese takes our minds one step further to think about which type of cheese goes with which kind of wine. Because there is a scientific reason behind this, let us explain it to you. Serving creamy cheese such as goat cheese or blue cheese does not go well with wine. They coat your tongue and dampen your taste buds, so the wine doesn’t taste as it should. That is why we must consider which type of cheese to serve before arranging a wine cheese party so it does not ruin your taste buds while tasting wine.
Wine and chocolate party
Now, most of you would think it’s a weird concept, like who would go for chocolate and wine pairing? Yes, we totally understand you but that is an excellent concept. And how can you even judge if you have not tasted the duo?
When you taste it, we assure you that it will be on your list for your next wine tasting party. This concept is just similar to a wine cheese party. In this also we need to consider which type of chocolate fits with wine because there are varieties of chocolate in the market, and not every chocolate fits with every kind of wine.
Wine and food party
If you are a little foodie or prefer more eating to less drinking wine, then you take this idea for your next wine party. This is a kind of party where you offer varieties of food dishes and pair each with different combinations of wine you and your guests like. It will turn your party into a sit-down dinner.
We hope that the above mentioned points will be helpful for your next wine tasting party. If you also want to taste different varieties of wine or you are looking for numerous types of wine for your wine party, then become a member of Four Somme, a fantastic wine club in Brisbane. Members can personalise their wine selection after obtaining a wine subscription. You can reach us at : 1300 796 631


Food-lovers are spoilt for choice in a city like New York. And if you’re vegetarian, vegan or just health-conscious there are plenty of dining options available where skipping on the meat and potatoes doesn’t mean skipping on style. Kris McIntyre searched out the best upmarket vegetarian offerings the city has to offer.
Pure Food and Wine (54 Irving Place; Tel: 212-477-1010)
When Pure Food and Wine opened in 2004 it was the first time ‘haute cuisine’ and vegetarian’ were talked about in the same sentence in New York. This award-winning up-market raw food restaurant boasts a creative, seasonal vegetarian restaurant with a great wine list and sake cocktails. The candlelit setting is warm, intimate and romantic. In the warmer months, the best seats in the house are in the back garden. For a cheap and cheerful option, Pure Food and Wine’s sister café, One Lucky Duck Juice & Takeaway, is just around the corner in the Chelsea Market.
Dirt Candy (430 E 9th St; Tel: 212-228-7732)
Before opening Dirt Candy, Chef Amanda Cohen worked in the kitchens of most of New York’s best vegetarian restaurants. Now she owns one of the most-awarded vegetarian restaurants in the City and one of the only Michelin-recommended vegetarian restaurants in the USA. With unusual dishes like Jalapeno Hush Puppies served with maple butter on the bill, Dirt Candy dishes up vegetarian and vegan dishes with a hearty dose of creative flair.
ABC Kitchen (35 E 18th St; Tel: 212-475-5829)
Although this gorgeous restaurant is not solely vegetarian, it’s focus on sustainably grown farm-to-table fare makes it one of the most celebrated environmentally-conscious restaurants in New York City. Michelin star Chef Jean-Georges Vongerichten’s award-winning cuisine is matched by a beautiful white-on-white setting featuring ABC Home wares and design. With plenty of vegetarian options to choose from, the menu’s testimony to the slow flow movement features organic produce from regionally farmers and fair trade cooperatives and
Candle 79 (154 E 79th St; Tel: 212-537-7179)
An oasis for vegan foodies, Candle 79 dishes up a menu of fresh farm-to-plate menu complemented by an extensive list of organic wines, spirits and beers in its elegant eco-bar. The vegan ice cream made with nut butters gets rave reviews. For a cheaper option, head to Candle Café on the Upper East Side and Upper West Side.
Blossom (187 9th Ave; Tel: 212-627-1144)
Blossom’s menu of global vegetarian cuisines includes signature dishes like Port Wine Seitan and herbed mashes potatoes, Cape Cod Cakes and Decadent Chocolate Ganache matched with organic wines and beer. Candlelit with a fireplace and a private dining room, the vibe is cosy and intimate. Blossom on Carmine offers a similar menu in the West Village and for a cheaper option head to Café Blossom on the Upper West Side.
V-note Organic Wine Bar & Vegan Bistro (1522 1st Ave; Tel: 212-249-5009)
Also owned by Blossom, V-note dishes up great vegan dishes and tapas with organic wines in an upscale bistro setting with live music on Sundays.
Zen Palate (115 East 18 Street; Tel: 212 -387-8855; 663 9th Ave (at 46st); Tel: 212-582-1669 & 516 3rd Avenue; Tel 212-685-6888)
Zen Palate’s menu is an Asian fusion twist on vegetarian. With three popular locations in Theatre District, Murray Hill and Union Square to choose from, the busy Union Square restaurant offers fine dining on the upper levels and also has a casual café-style restaurant on the first floor. Don’t miss out on the sweet yam fries!
In any city, Japanese is a great fallback for vegetarians and with some outstanding Japanese restaurants to choose from, New York is no exception. Some of the best include Decibel (240 E 9th St; Tel: 212-979-2733) – this subterranean bar is New York’s original sake bar and offers almost 100 of Japan’s finest sake along with a tasty line up of sashimi and tasting dishes. The Michelin star awarded Jewel Bako (239 E 5th St; Tel: 212-979-1012) and 15 East Restaurant (15 E 15th St, Tel: 212-647-0015) dish up traditional Japanese with an elegant, modern twist.


Our range of products include roasted coffee beans.
Roasted Coffee Beans
Product Price: Rs 690 / kgGet Best Price
We are leading exporter for the high quality Roasted Coffee Beans. We source our roasted coffee beans from most trusted vendors, who use most scientific cultivation methods. The raw coffee beans are roasted to perfect body texture using correct temperature. We have the requisite machines and roasting paraphernalia to arrive at the correct standard. The roasted coffee beans comprise the essential flavor, taste and aroma that makes coffee drinking a pleasure.
|Usage/Application||Home, Office, Hotel, etc|
|Price Variance||Price varies with size, quantity and printing. Price can very without prior intimation|
|Country of Origin||Made in India|
Get Best QuoteRequest A Callback


CAKE THE FUN PART
To provide a small, portion-controlled daily sweet treat to subscribers, allowing them to satisfy their sweet tooth without overeating or overspending.
Sole Product, UX/UI and Graphic Designer.
The inability to stop eating sweets once one starts is a common problem and can be caused by psychological factors, spikes in insulin and other hormones, addiction and the availability and constant exposure to sweets. The carefully portioned treats, variety of options, and daily delivery make nbbl appealing to those looking to enjoy sweet treats in moderation.
OVERINDULGING AND OVERSPENDING ON SWEETS
Stopping after one bite can be difficult for many people who struggle with overeating sweets, as it involves overcoming cravings and overcoming habits. The taste of sweets can be addictive, making it difficult to stop after one bite. Eating sweets has become a habit for some people, and breaking this habit can be challenging. Cravings for sweets can be strong. Eating sweets provides comfort and relieves stress for some people making it difficult to stop after one bite.
The combination of high demand, marketing, convenience, emotional connection, and lack of awareness contributes to a significant amount of spending on sweets in the US.
Subscribers to nbbl receive one small sweet treat per day, delivered to their mailbox. Treats are carefully selected and portioned to provide just the right amount of sweetness without overindulging. Treats are varied and are available at two price points, a classic subscription and gourmet subscription.
Subscribers will receive a daily dose of sweetness without the risk overindulging or overspending.


3 Ways to Improve Foot Health with Food
Before March comes to an end, we at Pasco-Hernando Foot & Ankle wanted to recognize National Nutrition Month. You may not realize it, but what you eat can have a significant impact on the condition of your feet. Below are 3 ways to have better podiatric health through food.
1. Get plenty of calcium in your diet. Did you know that over a quarter of the bones in your entire body are found in your feet? And, these bones have the job of carrying your entire body. For that reason, bone strength is particularly important to your feet. In addition to the best-known sources of calcium—dairy products—you can increase your intake of this key nutrient though leafy green vegetables, canned salmon and sardines and foods that are fortified with calcium like certain orange juices and cereals. Be sure to get adequate amounts of vitamin D as well, either through a supplement or 10-15 minutes of sun exposure daily. Vitamin D helps your body absorb calcium efficiently.
2. Eat your way to less inflammation. Studies have shown that certain foods can reduce inflammation or inhibit the body’s inflammatory response. These include: tomatoes, olive oil, fatty fish and fruits like oranges, blueberries, strawberries and cherries. Inflammation is a major reason for foot pain in conditions such as plantar fasciitis, Achilles tendonitis and arthritis.
3. Keep excess pounds away. Every pound you gain puts four additional pounds of pressure on your knees and lower extremities. Eating a diet with the appropriate number of calories that is nutrient dense, high in protein and low in bad fats and sugars is essential for losing excess pounds or maintaining a healthy weight. Many podiatric disorders can be avoided, or at least the discomfort greatly lessened, by avoiding being overweight.
Of course, good nutrition is just one part of taking care of your feet. If you are currently experiencing foot or ankle pain, contact our Spring Hill (352 683-5799) or Hudson (727-868-2128) office so that our podiatrist, Dr. Lawrence J. Kales can examine your feet, determine the cause of your discomfort and prescribe the proper treatment.


What Can We Do For You?
In addition to our bustling day-to-day business, the cafe is available for hire for special events. We’re also available to cater outside of the cafe.
Functions & Events
We are fully licensed and a great location for your party, event or special occasion.
We have a large dining area and big outside terrace area right by the river.
All functions are tailored to your personal requirements so call in and have a chat with us and look at our menu options.
Morning or afternoon tea, office shouts, lunch and catering.
Talk to us about your catering requirements. We deliver free of charge in the city centre.
You can view our catering menu here.
Our Impact On The Environment …
We make everything onsite from scratch and source as many of our ingredients locally as possible.
Our team of chefs use what’s in season locally and our menu changes regularly with the different ingredients available. Farm fresh Oaklands milk delivered daily from Stoke, locally made cheese from Milkdrop Dairy, local olive oil and market fresh veggies – produce travels less food miles, that way you get both fresher ingredients, and a more interesting dining experience.
We are committed to recycling as much as possible, and our food waste is enjoyed by pigs, chickens and guinea pigs across Nelson.


Staff photo/TARA HATHERLY, East York Mirror
Premier Kathleen Wynne visited Danforth Child Care Centre on May 29, 2013 to launch Make it Local, a set of 12 healthy, locally sourced and child-approved recipes for city-run child care centres.
"I want our young people to grow up eating nutritious, local food" said Wynne.
“The Greenbelt Fund, the City of Toronto and the provincial government have worked together to get more Ontario-grown food in Toronto’s child care centres with simple, healthy recipes that are helping us build awareness and support local farmers.”
The recipes used at least 50% of locally grown ingredients and were tasted and approved by 400 Toronto children.
To read more, Click Here.
Do you like this post?


Free shipping for orders over $20
A seasoning with a slightly nutty flavour and a hint of salt & pepper.
Ingredients: Sesame seeds, channa dahl (chickpeas), urid dahl (white lentils), salt, cumin, black pepper, garlic, curry leaves.
May contain traces of peanuts.
Store in a cool, dark place.
You may also like
A seasoning with a slightly nutty flavour and a hint of salt & pepper
This curry mix can also be used as a base for vegetarian dishes by replacing the meat with vegetables. Can be used with all red meats.
A very pleasant curry with a base of coconut and cashew. This curry can be made with a range of meats and vegetables and has a lingering warm after glow.
This seasoning has a tasty nutty flavour with a mild afterglow
Our products contain no
chemicals or preservatives.
Small family business
located in the south of NZ.
Locally produced from the


Some say that the breakfast is the most important meal of the day. We like to underline this by serving our guest a daily royal breakfast buffet. The continental breakfast buffet has a lot to offer like fresh and healthy products such as fruit salad, muesli or yoghurts. No worries is you let tept yourself with one of our delicious hot dishes like scrambled eggs, sausage, bacon or a fresh croissant with marmalade. You can even make your own Belgian waffle during breakfast!
Residential guests: €16,00
Non-resident guests: €21,00
Monday – Friday | 6.30am – 10am
Saturday – Sunday | 7am – 11am


It's cold. I'm cold. I need to do something, but can't get motivated to move from under a blanket and sweatshirt. Started laundry and looked up a recipe. Jambalaya sounds good to me. How's by you? I found this in the local paper and adapted it to include all the meat choices shrimp, sausage and chicken......
3/4 lb. andouille sausage
1 Tbsp. butter
4 cloves of garlic, minced
2 stalks of celery, chopped
1 med. onion, chopped
1 med. green bell pepper, chopped
1 tsp dried thyme
1 tsp dried basil
1 tsp file powder (says optional, but I can't imagine jambalaya without it)
1 bay leaf
1 cup rice
14.5 oz. can of diced tomatoes
2 cups chicken stock
1 1/2 lbs. smoked chicken breast, chopped into large dice
Slice sausage into discs about 1/2" thick. Saute in a 5-qt dutch oven or
wide stockpot over med. heat until lightly browned. Revove with slotted
spoon to small bowl. keep rendered fat in pan. Melt the butter and add
garlic, green pepper, celery and onion. Saute until soft. Salt and pepper
to taste. Add thyme, basil, file, and rice to vegetables and saute for
approx. 2 min. more. Add bay leaf. Add tomatoes and stock. Bring to a
boil, cover and reduce heat to low. Simmer until rice is tender and liquid
is about absorbed, about 20-25 minutes, stirring 2-3 times. Add chicken,
stir gently until chicken is thoroughly warmed. Add cooked saugsage and stir
gently to rewarm. Remove bay leaf. Use salt, pepper and hot sauce of
choice to taste. Serve hot. Serves 6.
This is the original recipe. I double it and add a small bag of cocktail (71-90) shrimp to it with the chicken. It is really good, and warming.
Will type more when my fingers thaw. Just can't wait for winter, can you?
Later in the day:
Made the jambalaya, nom nom nom. I did however make a change. Instead of using the smoked chicken breast (only place I can find it is Allentown Farmers Market at beaucoup bucks) which comes with skin and bone still intact, I purchased 2 lbs. of smoked turkey lunchmeat and diced it up. No waste such as with the bones and skin. It was thick, warm and just hit the spot. Try it.


With the weather heated up and many of us spending more time active outdoors—and planning summer travel—it’s a great time to put a little thought into making sure you’re prepped to be well-fueled wherever you go!
Whether you’re road-tripping, flying off to visit friends and family, backpacking, hiking/biking, or just headed to the pool, it’s important to be conscious of including snacks among your essentials. If you value your health and energy, you don’t want to be at the mercy of an airline meal, a roadside fast-food joint, or a concession stand. Worse, you don’t want to run out of food where there isn’t any at all. And in the Southwest where I live, we also have to make sure our snacks hold up to the heat!
As a longtime advocate of clean, delicious and joyful fueling for a great body and life, I am happily rigorous about what I’ll allow into my one precious body (my vehicle for all I do in the world!). Therefore, one of my cardinal rules is that I never go anywhere without healthy snacks. Even if I’m planning to do an errand a few miles from home, I make sure to have munchies along for the ride. You never know what unexpected delays might come up!
If you’re going more than few miles, you definitely want to be in charge of your refuel. Not eating when you really need to is a surefire way to slow your metabolism, store more fat, and lose muscle—not to mention get “hangry,” lose your oomph, and make poor choices later when you’re ravenous!
With a bit of planning, savvy and tasty fuel for you and your family—en route to anywhere—needn’t be complicated. You can find wholesome noshes that are yummy, simple and fun!
While I try to eat mostly whole foods at home, on-the-go snacks sometimes require a bit of a compromise in the “processed” department. But even when I eat a packaged good, I choose organic whenever possible. And I avoid packaged foods that are high in sugar (my rough rule of thumb is 8 grams of sugar or less per serving, preferably lower) or that have any artificial colors, flavors, or preservatives; high fructose corn syrup; or GMOs. When you can’t find USDA Organic, at least look for the Non-GMO Project Verified seal.
Here are my favorite picks for common spring/summer situations!
A FLIGHT BAG: Flight snacks need to be compact and tidy. Soft fruits that bruise, foods with excess packaging; food that can spoil; and foods that are super messy don’t make the cut. My standard flight snack bag usually includes a firm fruit like an apple, assorted nuts, a small amount of dark chocolate well-wrapped in foil, a favorite low-sugar energy bar (my latest favorite is Garden of Life bars—their Plant-Based Performance and High Protein Fit/Weight Loss bars—I loathe that they called them “weight loss,” but they’re the best I’ve found for high protein, low sugar, all organic, and no isolates), and a baggie of chopped crunchy veggies (try mixing red pepper, bok choy, and carrot sticks). You can include a small smoothie in a squeeze pack (I like Mamma Chia’s Green Magic or Cherry Beet, only 7 g sugar per pack). Seitan jerky by Primal Strips is a neat plant-based high-protein snack; a small bag of roasted/toasted chickpea or other bean snax is crunchy and satisfying, and offers a nice mix of carbs and protein. Squeeze packets of nut butters are good too—try with a handful of pretzels (Newman’s Own Organics High Protein pretzels are good)! Nuttzo and Artisana make great organic nut butter squeezes.
If you have time to pre-cook beforehand, veggie sausages, Gardein Crispy “Chik’n” (a fun “finger food” treat) or a veggie/bean burger (even if you’re not usually plant-based, these will last much longer while traveling without spoilage danger!) Or try a tidy burrito (I love Sweet Earth’s Lighten Up or Big Sur breakfast burrito, as well as Amy’s Black Bean and Quinoa burrito or Tofu Scramble pocket). TIP: I always pack one extra burrito and/or cooked veggie burger, beyond what I night need for the trip’s meals. Why? If my flight is delayed and I need to stay overnight, I won’t have to hit the Denny’s next door to the motel! If you don’t use it, no biggie—it’ll likely keep till you arrive!
A ROAD TRIP: In an air-conditioned car with more room, we can be more liberal about provisions. All of the above snacks could be included, but you can also add stone fruits, cherries or berries (I find plums and apricots last longer than peaches) and bags of healthy chips (kale, parsnip, beet, bean). I pack sandwiches (since I favor a plant-based diet, for me that means veggie/bean burgers, Tofurky, or Field Roast, made extra flavorful with good condiments and pickles on whole grain toast or grainy English muffin, or gluten-free bread if you prefer); a baggie of crackers (I like Flackers or Mary’s Gone Crackers, both seedy flour-free varieties) with a few slices or cubes of vegan cheese like Miyoko’s or Follow Your heart; and a jar of nut butter. In a small cooler, I might add hummus or bean dip, and small nut-milk containers; you could add hard-boiled eggs if you like. Small soup tetra-paks make good dinners for when you arrive at a motel. (I don’t microwave at home, but I’m not averse to occasional use on the road. You make choices!)
I’m also loving Super Rebbl coconut-milk based drinks (Dark Chocolate Protein is decadent, yet includes healthy herbs and quality protein!) They are low in sugar for “chocolate milk” type drinks (Svelte and Orgain make similar drinks that are shelf-stable don’t need refrigeration, but they’re not as tasty IMO).
POOLSIDE OR PICNIC: Most of the snacks listed above will do (except the chocolate, which can melt!) One trick where melting is actually a plus: put your favorite dairy or plant-based cheese inside a multi-grain tortilla with some veggies and wrap in foil. The warmth will naturally melt the cheese—no heating necessary! Add a slice or two of plant-based “lunch meat” for an extra protein boost.
POTLUCK/BBQ: I bring Field Roast sausages or Tofurky brats for the grill; they’re more enticing than a plain veggie dog. (Always go organic, especially on soy-based mock meats!) Tote a bag of chopped veggies to skewer—peppers, red onion, mushrooms, purple carrots. For speed, tofu that’s already baked and marinated (such as a teriyaki or Thai flavor) also grills well without the prep time.
Large bottles of sparkling mineral water in flavors (Whole Foods’ 365 brand offers raspberry-lemon, strawberry, lime, grapefruit and more) add a festive touch without sugar—much better than soda. And bright colorful salads—with a base of deep leafy greens plus loads of color (think purple-red cabbage, orange carrots, red and yellow pepper, and pink watermelon radish), plus walnuts or pistachios, might even lure folks away from the slaw! I make my own fresh, simple dressing out of mustard and honey. Chopped pieces of Sweet Earth Benevolent Bacon add chewy protein satisfaction (the aroma has completely fooled my meat-loving friends!)
For dessert, consider going fresh and nutritious: cold watermelon or cantaloupe refreshes the palate and brightens the table. Peaches and berries with vanilla yogurt and some nuts can satisfy as much as ice cream (and frozen, they can be pureed with nut milks into “ice cream” in seconds!) Pureed fruit (optional: nut milk, a touch of honey or maple syrup, bits of whole fruit) also makes gorgeous, healthy, low-sugar popsicles.
HIKING: My standard hike pack fare in warmer weather is mixed nuts, dried fruit (I like figs for the nutrition and size), a few “healthier” cookies (such as Andean Dream quinoa cookies, or good old graham crackers—Whole Foods 365 Organic are only 1.5 grams of sugar per square cracker) and a non-chocolate low-sugar energy bar. Again, a precooked veggie burger (I like Amy’s because they’re mostly organic and hold together well) or the fine-if-it-melts whole-grain wrap with cheese/veggies/nuts inside works great.
BACKPACKING: Many of the snacks named above for hiking and flight work terrifically for backpacking. Plant-based deli slices will last for days on the trail—an advantage over meats. To bump up the variety without adding too much weight or complexity, instant camping meals work well. Several are certified organic; my favorite has long been Mary Jane’s Farm. You can also make your own, combining fast-cooking grains (like couscous) with dried veggies and bits of protein such as seitan jerky or bacon. Backpacker Magazine is a terrific source of gourmet trail cuisine tips; it’s amazing what you can do tent-side with a few key items. But personally, I don’t feel the need for tiramisu when backpacking; a small pack of superfood granola (my hands-down fave is Living Intentions Cacao Crunch; Purely Elizabeth or Bunches of Crunches is also good) or a plain fruit-nut-chocolate bar is decadent enough for my trail treat!
WATER! Besides food, it’s especially important in summer (even more in uber-hot climates) to ensure that we stay hydrated. Try to bring your own bottles to avoid polluting with plastic. I like glass water bottles (Ello and Contigo are my faves) and for hiking and backpacking where glass is too heavy, I’ve found that HydroFlasks keep liquid super-cool and hold up well when banged around. But almost any stainless steel bottle will do. Avoiding all plastics, especially in summer/southwest heat, is always a good idea.
Day to day, the key is to find a few healthy, nutrient-rich snacks that you and your family love, and keep stocked up so you can grab them and go!
The deeper trick: make sure you value your body and health enough to put this at the top of your list. Giving daily thought to how grateful you are for a body that works and carries you through life will inspire you to invest in your fuel. The more energy and attention you give to cherishing “the body that brung you,” the more connection you’ll make between what you put in your mouth (or your bag!) and how you feel and look. You’ll make healthier choices, gladly!
I’m always delighted to help people figure out the healthiest alternatives to their favorite snack indulgences. There’s always at least one better substitute! Just ask…or set up a consultation.
Get out there and enjoy the sun—and don’t forget your mineral-based sunscreen (another topic dear to my heart)!
NOTE: A version of this article originally appeared in Natural Awakenings Tucson Edition June 2016.
FREE EBOOK: www.nourish.university/motivationgift
I am a holistic health coach/consultant, fitness trainer, fitness nutrition specialist (ACE-certified), bestselling author of BodyFueling and Herbal Defense, and joyful nourishment instigator. I help you fuel/nourish the body and energy that is fit for your purpose and passions, becoming super-informed and deeply inspired to optimally eat-move-sleep-destress. I provide the perfect fusion of inspiration and information to melt health-fitness obstacles, so you get strong, lean, and energized—for life—with clarity, joy, and a sense of choice! I’ve been walking this talk for over 25 years, and I love to share the powerful potentials of this vibrant, delicious life. Performance, pleasure and purpose.


Healthy portions of applewood smoked bacon, lettuce, and tomato on sliced Madison Sourdough bread.
Chicken Sammy 12.00
Grilled or crispy chicken.
BSG Wrap 12.00
Grilled or crispy chicken tenders with lettuce, tomato, red onion, shredded cheddar, and choice of sauce all wrapped up in a flour tortilla.
Grilled Cheese 8.00 Make it a Patty Melt 13.00
Choice of American, cheddar, Swiss, provolone, pepper jack, or bleu cheese, melted between grilled bread of your choice.
Chicken Gyro 12.00
Pita, spiced chicken, greens, tomato, onion, and tzatziki.


Pro Ana Diet
There are so many popular diets and weight loss regimens out there that it is extremely difficult to choose one. You cannot possibly go about trying all the promising diets and try to decide on which one works the best. The same is the reality with Pro Ana diet. There are numerous versions and dynamically different types of Pro Ana diet which makes it very complicated for anyone to choose the ideal plan.
All weight loss plans would focus on weight loss foods and exercises and the best Pro Ana diet should do the same. Here is a brief guide on how you should prepare your Pro Ana diet. You can certainly endorse any popular ones available online or in books but the trick is also to customize the Pro Ana diet to suit your lifestyle, place where you live in and your specific body and its tendencies.
Weight Loss Foods In Your Pro Ana Diet
You must note that any Pro Ana diet would do away with numerous food items from your eating habits, whether you love them or not. There is no room for consumption of fatty foods or those that are richly cooked in oil and the likes. Here is a brief on what kind of weight loss foods you must endorse.
First, you should always go for foods that are freshly cooked or can be eaten fresh, uncooked. The options that you have are fruits, vegetables which can be juiced with the focus on green ones and white meat, ala poultry. Sea food and other fishes which are rich in omega 3 fatty acids and do not have high sugar or glucose content are also recommendable. Chicken, fish or any white meat that you choose to eat should not be cooked in too much of oil. For the best results, opting for boiled food is the best option. Fruits should be eaten fresh and not as juices. Citrus fruits are acceptable but those with high glucose content should be avoided. Bananas, grapes,
cucumber, orange, strawberries and blueberries can be included. Vegetables are desirable and if you can eat them fresh then that is ideal. Juicing vegetables also work well and if you are unable to consume either, then boiling them and preparing a
dish is fine.
Nuts and seeds are welcome and it is imperative you include them in small quantities. It has to be remembered that even eating these foods in large serves would be counterproductive.
There are many foods that must be avoided, most importantly packaged food, ready to cook food, fast food, starch rich foods, grains and any processed dairy products. Avoiding alcohol is also extremely desirable in an ideal Pro Ana diet.
The Best Weight Loss Plans
The best weight loss plans are always those that blend in weight loss foods and exercise. This is what a Pro Ana diet should be. You should workout. It may be yoga, aerobics, dancing, jogging, walking or free hand exercises and stretching back home, every one of them is acceptable provided you do it sincerely and regularly. The best resource I use is from ‘The Venus Factor’, which is the best guide that I have used to date and you can too! Download it now below…
* Note that during your thinspiration journey, weight loss results may vary for each individual due to different factors


We were in Provincetown with Peter and Mary Lee a few weeks ago. The story behind our unplanned visit is a long one and I’ll give you the details later.
Suffice it to say, the ride over Saturday morning was a wild one – wild enough to justify a Bloody Mary and an early lunch.
While Mrs. Horne was hosing the salt off of Relentless, I hit up yelp for somewhere nearby for lunch. I was looking for a restaurant on the water with a great Bloody!
It didn’t take me long to come up with the iconic Lobster Pot and Shawn’s Famous Special Bloody Mary.
80 Years and Counting…
I’ve never mentioned it, but I lived and worked in Provincetown the summer after I graduated from High School (that too is a long story and one I probably won’t be telling any time soon).
I mention it because I remember walking past the Lobster Pot on my way to work.
The Lobster Pot has served Provincetown for 80 years – although the current owners took over 48 years ago. No restaurant operates this long unless the food is great.
When Mrs. Horne saw the neon (Deco?) front entry way, she asked me “Is this where we’re going?”
That’s why I love yelp. Provincetown is deep with great restaurants, but accordingly to yelp The Lobster Pot is ranked #2…
Despite the Old School facade, once inside, it has the look and feel of a legit traditional Cape Cod seafood restaurant…
Complete with a lobster tank – I’m not sure if you can pick your own.
The Dining Experience
I don’t think we asked to sit upstairs, but I’m sure glad they put us up there. It was very bright with a 150 degree ocean view…
Our server Ronnie was cheerful, informative, and prompt…
He pretty much sold us on Shawn’s Special Bloody Mary (which wasn’t difficult)…
I’m not a big fan of “reinvented” Bloody’s that introduce odd spices that simply don’t belong. I’m happy to report that Shawn sticks to the traditional flavor profile and then takes it up a notch with two strategic enhancements.
Specifically, the vodka infusion from pepperoncini is subtle and simply provides an elevated pepper spicing.
The most distinctive enhancement is the celery spiced rim salt. Celery is a traditional Bloody spice that is usually pretty subtle. Shawn shoves it in your face – in a good way.
I also like little bits of horseradish suspended in the mix. This is the way my mother always made em!
Surviving the crazy seas and enjoying early morning Bloody’s had us in an unusually festive mood. Accordingly, we feasted on small plates and appetizers – my kind of dining.
That said, every palette and dining mood can find something at The Lobster Pot. Check out their massive menu.
I tend be wary of menu’s this long, but if you look at the various dishes, you’ll see that there is a lot of fresh seafood, whole foods, and pasta ingredients carried through multiple recipes. It’s also a large and popular restaurant and that means the inventory turns over in a predictable cycle.
Mrs. Horne, Peter, and Mary Lee all started out with the chowder.
Great flavor with the thicker consistency found in the popular New England Clam Chowder recipe.
I started with 5 plump oysters…
The offer two styles so I tried both. Beyond the traditional (cocktail sauce and horseradish), they also serve a Russian style with sour cream and black caviar.
I liked them both, but I have to say the Russians were quite different. In fact if someone blindfolded me and put one in my mouth, I’m not even sure I’d know it was an oyster.
I also have to add that both are served for a mere $2.25/oyster.
Mary Lee, Mrs. Horne, and I all spotted an unusual appetizer on the menu and just had to try it – The Lobster Egg Roll…
This is a well executed egg roll complete with Bahn Mi veggies and a spicy aioli. I would order it again, but I must tell you that the lobster does get a little lost among the stronger Asian flavors.
As egg rolls go, the wrapper in this one is a tad on the heavy side. Anticipating this, we all finished up with more seafood.
Peter, Mary Lee, and Mrs. Horne all ordered the steamers, which at $16 were sort of a bargain…
They were huge and the presentation would indicate they sell a ton of these. It’s more of a personal size (hence the price), but I like the idea. It’s always a bit of a pain to recruit everyone in on a $30 platter.
Since we were within a few days of Peter’s birthday, he wasn’t going to let a few carbs stop his fun and he added a side of fries…
They were kind of a fat shoestring, but more importantly, they arrived HOT!
I finished my little feast with one of my favorite dishes – Oysters Rockefeller…
They were perfectly executed and I appreciated the smaller portion (5 versus 6).
The Lobster Pot is more the kind of place you’d find on Route 28 in the Upper Cape than posh Provincetown, but I really liked it. Sure, the front entrance is hokey, but once inside, it’s bright and offers great views.
More importantly, the food is great and the menu robust. I’ll be back to Provincetown soon and next time I’ll try The Lobster Pot for dinner…


The cookies were delicate and lightly lemon flavored. I would have liked a bit more blueberry in mine and will probably up the amount of dried blueberries by 1/4 cup. Reports from my taste testers tell me that I needn't change the recipe. I leave it up to you. I imagine this cookie would also be great with a simple vanilla ice cream. It is easy to make and the best part is that you can freeze the cookie dough and keep it for whenever you want to have fresh cookies.
Also, I used dried blueberries that I brought with me from Trader Joe's in the US. These are, hands down, my favorite dried blueberries. They're all natural and the flavor is so intensely blueberry that they taste like they were picked and dried in their prime - which they probably were. If you can't find dried blueberries or you can't find dried blueberries that taste good, you can also use a variety of other flavors. Smitten Kitchen has a large selection of options on her site. Me? I think I'll try apricot+pistachio next.
Blueberry Lemon Slice and Bake Cookies
Scaled down from Smitten Kitchen
1 1/2 c. powdered sugar, sifted
1/2 c. dried blueberries, minced (like I said above, if you want a blueberry explosion you can add an extra 1/4 cup)
Zest of one lemon
1 large egg yolk
pinch of salt
1 cup all purpose flour*Note - There is almond extract in the photo. I decided to omit it at the last minute and am glad I did.
Put the butter in the bowl of a mixer and beat at medium speed until it is smooth. Add the sifted powdered sugar and beat again until the mixture is smooth and silky. Beat in the egg yolks, followed by the salt, dried blueberries, and lemon zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s okay just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball and wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Working on a smooth surface, form the piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. If you get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line a baking sheets with parchment paper (or silpat). While the oven is heating, use a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.


The Tavern at Harmony Golf Preserve
Great food in a relaxed, comfortable, tavern setting. No experience is complete without visiting our famed Tavern. You’ll find both indoor and outdoor seating options with distinctive personality and cuisine. The Tavern is an inviting setting for enjoying food and drink with friends and family. Our friendly staff remembers what you enjoy and serves it with a smile every time.
The Tavern is open daily for lunch and dinner. Our menu options have been created by our executive culinary team and are prepared to appeal to every palette. In our flagship dining space, we can accommodate a range of large-scale banquets, club events and intimate gatherings.


With ruby color and an intense floral, sweet-tart flavor, the pomegranate delivers both taste and beauty. You can remove the skin and the membranes to get at the delicious fruit with nutty seeds. Fresho Pomegranates are finely sorted and graded to deliver the best tasting pomegranates to you.
Storage and Uses:Store in a cool and dry place.Whole fruit can be refrigerated upto 2 months. Fresh seeds and juice can be refrigerated for upto 5 days. Eat the juicy seeds raw or add into salads, garnishes or desserts. Enjoy the fresh pomegranate juice by blending them. To use them add in curd rice or use them as toppings. Do not discard the creamy white part as it is edible and nutritious but bitter.


A Review of Ninja® Foodi™ 5-in-1 Indoor Grill
This product has become a best seller in several large online stores such as Amazon, Kohl's, and some of them. In this article you will see the functions, some advantages and disadvantages of this product as well as some comments from customers who have bought this product.
In accordance with the purpose of this multifunctional product, this product can perform many tasks in one product. According to the website of Ninja, this product is designed to roast indoors safely. Their slogan, The grill that sears, sizzles, and water fry crisps ™. Indoor grill and water. The claim of this product is perfectly cook food on the inside and char-grill every side with superhot Cyclonic Grilling Technology. 500F water circulates around food for amazing Surround Searing, while the 500F high-density grill grate creates char-grilled marks and flavors.
This product has 3 roasting temperature settings, Low, Medium, High, and Max. The wide temperature range of 105F-500F and variable fan speed enable 5 fast, versatile cooking functions: Grill, Air Crisp, Roast, Bake, and Dehydrate.
500°F air and 500°F grill grate for perfect char-grilled food
The BTU cooking power of an outdoor grill for juicy flavors
Transform foods from frozen to char-grilled in 25 minutes
Nonstick, PTFE/PFOA-free, dishwasher-safe removable parts
Smoke Control System for virtually smoke free grilling
Cooks food as fast as an outdoor grill
Easy-to-use digital display
Wide temperature range of 105°F - 500°F and variable fan speed
Grill Control temps: Low, Med, High & Max
5 stainless steel kebab skewers for tasty grilled classics
There are 9 items that you will get when you buy this product they are : Ninja® Foodi™ 5-in-1 Indoor Grill, 1760-watt unit, 10 x 10 PTFE/PFOA-free, nonstick, ceramic-coated grill ,grate, 4-qt PTFE/PFOA-free, nonstick, ceramic-coated crisper basket, 6-qt PTFE/PFOA-free, nonstick, ceramic-coated cooking pot, 5 stainless steel kebab skewers, Chef-created 20-recipe book, and Cleaning brush.
Now take a look the pros and cons that will help you consider this product to buy or not.
There are several advantages of this product based on the results of direct reviews from buyers and claims from its manufacturer.
- BPA Free
- Easy to operate
- Multifunctional (grill, fry, roast, bake and use the newest technology to grill that is Cyclonic grilling)
- Easy to clean
- Not change the color of the food
- The price that value
- Good design and large to cook for your large family
It consumes much electricity (1760 Watt) because the large amount of capacity to cook
If you love to cook or grill indoor it is suitable for you but you must remember that you have enough electricity in your house when you using it. This product has been a best seller at Kohl’s.


A few hours later, Shantreyl was at the Zig Zag Diner, sitting with Malcolm and Kaphiri at their usual table. She studied the menu with a measure of glee.
“I don’t even know where to start,” she said. “Everything sounds so good. What do you guys eat?”
Kaphiri said, “She uses organic ingredients, which I like. Her strawberry pancakes are good, as are the blueberry ones. I eat them three times a week and never get bored. She also makes excellent waffles.”
Malcolm said, “Her omelet breakfasts are delicious, as are her biscuits and gravy. Nyx’s breakfast menu is extremely popular. If you’re unsure, try the Pygmi Slam.”


Omega-3 role in weight loss
research conducted by researchers at the University of Navarra,
Iceland and University College Cork, published in the journal,
Appetite, [i] suggests that taking omega-3 whilst following
a weight loss programme makes people feel fuller for longer,
helping to reduce appetite.
The results of this research provide useful information for
the nutritional treatment of obesity, in addition to encouraging
changes in dietary habits to increase and maintain weight
With hundreds of weight loss products on the shelves of every
supermarket and health food shop, the food industry now clearly
recognises the needs of the increasingly overweight population
for solutions to weight loss and weight management. This category
of health supplement is already estimated to be worth $7bn,
and growing fast. Clinical research studies linking obesity
and other life-threatening conditions such as diabetes, metabolic
syndrome, cardiovascular disease, stroke and cancer are another
driving force behind this growth.
Over 200 volunteers were recruited to this study, who were
classified as either overweight or obese. Participants were
randomly allocated to an energy restricted diet and supplemented
with either low (260 mg per day) or high dose (1300 mg per
day) omega-3 for eight weeks. The researchers measured appetite
during the last two weeks of the study.
The interesting findings of the study relate to the hunger-influencing
properties of long-chain omega-3 fatty acids. Subjects fed
dinners rich in long-chain omega-3 fatty acids felt less hungry
and remained fuller for up to 2 hours after meals compared
with those who ate a low omega- diet. The researchers hypothesise
that long-chain omega-3 fatty acids must modulate hunger signals.
Whilst these findings suggest a potential weight-management
role for long-chain omega-3 fatty acids, further research
must be conducted in order to fully understand this mechanism.
Blood sample analysis also showed that a higher omega-3 concentration,
and a greater ratio of omega-3 to omega-6 were associated
with higher satiety. With the ideal ratio of omega-3 to omega-6
in the region of 2:1, the average diet is now quite significantly
out of balance, with an average ratio of approximately 25:1.
Changes in the Western diet, modern food processing techniques
and increased consumption of refined vegetable oils have been
blamed for this shift, which has been linked to increases
in a range of conditions including emotional problems, difficulties
with the circulatory system, obesity, skin problems and inattention
A wealth of research already attributes increased consumption
of long-chain omega-3 fatty acids to improved learning and
development, better memory, and reduced risk of cardiovascular
disease, depression and dementia.


the Most Effective Company to Buy the Forage Seed From
Forage seed is a seed that germinates into a forage crop that is meant to provide food to the livestock. Farming activities are some of the activities that have been of interest to many people here in this modern world. Therefore a significant part of the population is involved in the farming activities. Here one can choose to either keep animals or to have crops on the farm. If a farmer do opt to specialize in the area of only keeping livestock he or she will be required to source for food. Here only the food that is healthy to the livestock is the best for the animals to eat. Just as in any business people will only purchase the farmers’ livestock that is healthy and good looking. As a result it is advisable to any farmer to all time have the best meal for his or her livestock. Forage crop is known to be the most effective for livestock to be of good health. Only the best quality of the forage seed will be able to germinate to a forage crop that will be healthy and yield well to make sure that there is enough livestock feed. Below are some of the ways to enable a farmer source the leading forage seed company to buy forage seed from.
Usually a forage seed company that will be in most of the cases dealing with only the animal feed will be the best place to get the forage seeds. In most of the cases specialization is known to be the key to success in most of the activities. Usually the leading quality of the forage seed will be sourced from a company that has specialized in this particular field. Here this company will having a lot of time in their exposure as a result they will look into the quality of the forage seed before they stock in that particular seed. Here only the best quality forage seed will do well in the farm and give out a healthy forage crop; therefore, the livestock will have enough feed. A farmer who read more will be able to discover more about the best quality of the forage seed, therefore, he or she will be able to get the best quality forage seed. Hence a farmer will be able to source for their required quality of the forage seed.
A forage Seed Company that has the best reviews in the market will be the best place to get the forage seeds. The company’s’ website can be the best place to get the clients’ reviews. As a result you will get to know where to get the best quality of the forage seeds.


Ideas for a Smaller Thanksgiving Meal
This holiday season seems to be demanding a scaled-down version of usual gatherings for our collective safety and health. But it’s not always easy to shift gears and pare down from a familiar pattern. Here are some suggestions to consider for a Thanksgiving meal for a smaller gathering than you may traditionally celebrate.
Instead of a full turkey to roast (even a small one may be more than you need and still takes considerable preparation), you may want to just do a turkey breast as an alternative. They’re not as inexpensive as the full turkeys on sale this time of year, but they aren’t outrageously priced by any means. They come oven-ready, or with cook-in-the-bag options along with a variety of seasonings. Creating your own favorite seasonings may be a way to indulge your passion for being in the kitchen, too. Other possibilities people are exploring include everything from chicken, beef, and ham to a popular vegetarian option known as ‘Country Meatloaf’ using tempeh and vegetables.
Prepare two side dishes rather than three, four, or five. Of course three of the favorites for Thanksgiving are cranberry sauce, green beans or green bean casserole, and stuffing. Most people can do without one of them. If you want to go a little nontraditional, scalloped potatoes or sweet potatoes are ideas. If you want to forego the green beans but bring in another green option, kale or brussel sprouts are popular choices — or combine them both in a salad.
As hard as it is to say it, dessert can be smaller than the full pies we know and love. Maple Pecan Tarts, mini-fruit parfaits, single-sized chocolate truffles, and Baklava cookies are a few ideas. Just remember, don’t make three dozen of them or you could find yourselves in a tough battle of willpower!
Bon appetit! While this Thanksgiving will be a more limited affair than past years, it is for the future health of our nation.
Metro Trans has proudly served our clients during the challenging past year, and we will continue to do so. For each of our clients, their family members, and our dedicated staff, we give our true thanks.


Sorry for the cruddy pictures, but this was what I wore on Christmas Day to dinner. The shirt was a gift from one of my sisters and was the perfect top to wear to hide the food belly after stuffing myself with a turkey that was cooked to absolute perfection, mashed potatoes and gravy, cheesecake and pecan tarts.
And I've been MIA during this month due to excessive eating and hanging with my favourite people. Below is a recap of the things that are making their way through my digestive tract:
|Top left to bottom right:|
2. Tiramisu for dessert from Argo's Cafe
3. BBQ duck spring rolls at Crime Lab. Freakin delicious.
4. Veggie Burger at Crime Lab; goat's cheese, tofu & mushroom patty on a fresh ciabatta bun with cucumber, tomato, avocado, lettuce & aioli served with yam fries. This is easily one of the best veggie burgers I've ever had.
5. All you can eat sushi and Korean BBQ at Shabusen on Granville. Yes, this was for a table of five. Yes, we also failed at consuming most of what was on that table .
6. Drinks at The Marquis; gin & tonic and tequila shots for our good friend Shy's birthday.
7. This picture does not do the turkey justice, but it was what I could manage after the family devoured the turkey in mere minutes. The white meat was so tender I swear it melted in my mouth. My cousin's husband is an amazing chef!
8. Biggest and most colourful jello shots I've ever seen or consumed. An Xmas getogether with a few of my volleyball mates.
Needless to say, I have put on a couple of happy pounds. I am happy, but my NYE dress probably not so much.
Hope everyone had an amazing holiday so far. Tomorrow's New Years Eve!


Bakery Pans All Brite Again
If you want "slick" instead of "stick" let
All Brite Inc. reglaze your baking pans!
The photo above shows you exactly how we can restore your pans. It’s not a picture of a clean pan next to a dirty pan – it’s the SAME pan! Which side would look better in your bakery? You already know which side would bake better.
Your customers will see cleaner pans, smell fresher foods, and taste your renewed quality.
We use a non-caustic, biodegradable liquid to soak your pans and racks until they are thoroughly cleaned. This gentle bakery pan cleaning protects the surface of all type pans.
Our Ultra Coat Silicone Glaze provides the best release properties for all your baking needs. Your pans are dipped in the glaze to coat the front, back and sides of the pan. The dipping protects the glaze when pans are stacked. Our glaze keep your pans cleaner for longer.
Glazing the entire pan is beneficial because it reduces glaze damage on the baking surface when nesting, and keeps the entire pan clean longer.
We're happy to reglaze your bakery pans!
Contact us at 570-654-1138 or email@example.com
We'll discuss your shipping and delivery options specific to your needs.
Frequently Asked Questions:
Why is it important to have clean bakery pans?
How can I save time in my bakery?
How can I bake more in less time?
How to stop baked goods from sticking to my pan?
Why are my baking pans so dark brown?
Why are my baking pans not shiny anymore?
Why use a Green (environmentally friendly) way to clean my pans?
When your customers see your pans are clean, they know you care about quality. When your customers walk into your bakery, your customers will not smell burning carbon. They'll smell your fresh baked foods. That will get them in the mood to buy your goods. When your customers taste your goods, they'll
Yes, but the smell of burning dirty bakery pans will fuse into your baked goods. Your customers will smell and taste burnt. Think of a smoke house or smoke oven which purposefully infuses hickory smell and taste into cheeses and meats. You don't want that for fine baked goods.
" You guys always do such a great job and we all look forward to the clean equipment. Thanks again for taking care of us. See you next year! ”
Sam Y. - Bakery District Manager, Lemek
Friendly service, satisfied customers, and competitive prices on superior glazing!
© Copyright 2017 All Brite Inc.


Get your FREE COPIES of HVMM Ultimate Day Trading System plus the Universal Risk & Money Management Tool just now. Read this 40 page shocking FRWC Brutal Truth FREE Report that exposes everything about trading robots. Download this 49 page Quantum Swing Trading report FREE. Did you take your coffee today in the morning? Most people start their day by drinking coffee in the morning. Coffee is an important global commodity because folks just love a good cup of coffee. In fact, coffee is the second largest heavily traded coffee after crude oil.
Just like other commodities, coffee production is dominated by a few countries led by Brazil, Columbia and Vietnam. Now, if you want to know more you can visit the website of International Coffee Organization and The National Coffee Association of USA. How about making money from coffee futures while drinking your cup of coffee? Hey, it’s not a bad idea!
The coffee futures market is basically used by the coffee producers and purchasers for hedging from wild price swings. In addition to hedging, the coffee futures market provides small investors to profit from fluctuations in the coffee prices. The most liquid coffee futures contracts are provided on the New York Board of Trade (NYBOT).
NYBOT is one the premier locations for the trade of agricultural commodities. Don’t know NYBOT? Watch the movie, “Trading Places” starring Eddie Murphy and Dan Aykroyd. It was shot at NYBOT. NYBOT coffee futures is one of the oldest futures contracts in the market.
The contract ticker symbol is KC and its size is 37,500 pounds with price fluctuation of $0.0005/pound. Trading months are March, May, July, September and December. Because of seasonality, cyclicality and geopolitical factors, coffee can be highly volatile commodity and can experience extreme price swings. These price swings are what futures traders bet on. Now before trading coffee futures do a good research on the coffee market inside out.
Now when you buy coffee, you want the right flavor. Similarly, knowing the different type of coffees available for investment is important. Now, the global coffee production is made up of two types of beans:
1) Arabica coffee is the most widely grown coffee plants in the world. Over 60% of the coffee production is Arabica. Arabica is grown in countries as diverse as Brazil and Indonesia. It is the premier coffee and thus the more expensive variety. It also serves as the benchmark for coffee prices in the world. 2) Robusta accounts for 40% of the global coffee production. It is easier to grow than the Arabica and thus less expensive.
By the way the coffee futures contract traded on NYBOT are based on pure Arabica Coffee. Now coffee is a serious business and you can profit from the coffee craze like the Starbucks that has taken hold of the United States and is spreading rapidly in Europe and part of the developing world like China and India.