But, basically, she makes out what she wants to eat, and I go along with it.
I like this arrangement, Liz deciding what we're going to eat for dinner. Just one more decision (actually, seven decisions) I don't have to make.
One of our favorite meals we have about twice a month is taco.
Now, Altus has a Mexican restaurant on every corner. They’re competing with the churches around here to see who can proliferate one small southwest Oklahoma town with the largest number of the Same Thing.
So, if you ever need a Mexican meal or a baptizing, Altus can accommodate you quite well with both.
I've eaten at several of the local Mexican restaurants around Altus, most of them mom-and-pop places, not fast-food chains.
They all seem the same to me. It also seems the secret to having a local Mexican restaurant is to paint the outside of the building in some arrangement of Green, White, and Red--maybe have a sombrero or burro or cactus painted on the sign or the sides of the building.
Same thing for the inside: Green, White, Red, sombrero, burro, cactus.
Lots of cheese on every entrée. Sometimes I want to order some meat, lettuce, tomato, onions, et al to go along with my Mexican cheese meal.
I’ve eaten at a couple of “real” Mexican restaurants along the border, and the menus at the border restaurants are quite different from the local places.
When I eat something I like very much, I want to make it myself at home.
To do this, I try to guess what ingredients are mixed together.
Thus begins a trial-and-error period in which Liz and others are subjected to my experiments to imitate good food.
Here’s the seasoning I’ve come up with for Larry Mike’s Ole Tacos:
* 1 tablespoon chili powder
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon crushed red pepper
* ¼ dried oregano
* ½ teaspoon paprika
* 1½ teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
* 1½ teaspoon curry powder
Mix together and store until needed. This allows the various ingredients to get to know each other and to become friends so that when they are added to the meat, they really know how to throw a party.
When ready to make Larry Mike's Ole Tacos, add one tablespoon to each pound of ground beef used to make your tacos.
Here’s how I make my Ole Taco Meat:
* Brown 1 pound of 81/19 lean beef and then drain
* Once the meat is returned to the stovetop, turn the heat down and add the following:
* 1 tablespoon of Larry Mike’s Ole Taco Seasoning
* ½ to ¾ cup of chopped fresh tomatoes
* ½ to ¾ cup of chopped fresh yellow onions
* ½ to ¾ cup of chopped fresh yellow onions
Let the meat, Old Taco Seasoning, tomatoes, and onions simmer in 1/4 cup of water (adding a drop of lime juice gives it nice tart taste).
Now, here’s where I differ from other taco makers. I don’t use taco shells. I don’t like them. They get soggy and they fall amount, and I’ve choked on a few sharp edges during my taco-eating.
Instead, I use 10” flour tortillas.
For each “taco”, I spread a generous portion of the Ole Taco Meat on the tortilla along with a helping of sour cream, some fresh cut lettuce, chopped jalapeños, and shredded cheese.
I then fold the tortilla once, fold in the edges, and then roll it so it shapes into a nice four to six inch “taco”.
Next, I cook them in one of two ways for that crispy, crunchy taste we have come to associate with a taco:
- in a 375 degree oven until crispy or
- in a deep fryer until crispy
I serve with refried beans, real Mexican beer, and/or good tequila.
I know what you’re thinking: that’s not really a taco--that’s a burrito.
Perhaps, but the idea started with me wanting to make tacos like ones I enjoyed at the border, to make a better, more authentic taco because I can’t find one around here.
If I put the Ole Taco Meat in a hard crunchy corn shell, then it would truly be a taco.
Still, I will call my taco creation made with flour tortillas Larry Mike’s Ole Tacos, and you can either eat them or not.
The same is true when I write.
When I read a story I like very much, I want to make that story my own by trying to figure out the ingredients the writer used in his/her story, just as I did with the border tacos.
I experiment, revise, workshop, rewrite, and experiment some more. My family and friends are the guinea pigs.
Soon, I have a tale I like very much, and while it has much of the same successful ingredients as the story that inspired me (and all good and great stories, for that matter), I have added enough of my own personal touches and ingredients--my personality--that my tale has little resemblance to the original and, hopefully, is similar but something new and different.
And while my Dark Fantasy may not perfectly fit the Dark Fantasy motif because I use a different approach or a different style or add different motifs from other genres, I will still call it Dark Fantasy because, to me, that’s what my story is.
I’ve known many writers over the years who have some talent but lacked either the ambition or courage or both to take a successful formula and rework it as their own.
Yes, it’s nice to have rules and archetypes and motifs and standards. It's good to have a well-tested recipe.
The thing of it is though--the thing of it is--it's just one recipe for making delicious tacos or writing a lip-smacking story.
A good writer, like a good cook, takes the basics and adds his/her own special ingredients so that while similar to those stories and tacos that have come before and will come after, this ONE story or this ONE taco is as unique as it can be and has a distinctive signature so that the reader, or the taster, will exclaim, "Ah, ha! This is one of Larry Mike's creations."


On March 1, 2009, the concept of recreating the Filipino street foods into innovative, colourful and modern food carts was brought to business by the owners. They started it with Cotton Candy.
A prosperous and healthy society enjoying special and innovative food delicacies from different parts of the world.
To provide the opportunities of introducing new food concepts in the market through research and development, partnerships and other business ventures.
Sweet is not just a kind of taste, but is also a state of mind. Life's sweetness is anchored on being able to fulfill your food cravings and desire. Innovative. Marketable. Healthy.
To promote entrepreneurial skills and open employment opportunities to marginalized sectors of the society.Learn More
To date Mr. Pluffy has sold more than 30 franchise rights in the Philippines:
Manila. Tacloban City. Ormoc City. Quezon City. Malabon City. Cebu City. Montalban Rizal. Caloocan City. Iloilo City. Albay. Dumaguete City. Calapan City. Cainta Rizal. Camarines Norte. Talevara, Nueva Ecija. Talevara, Nueva Ecija. Boracay Island. Dagupan City. Santiago City


Duchess is a casual spot with craft beverages and delicious food
This popular Rockridge spot is a hotbed for youthful industry talent. From the management team, to the owners, to the chef - each younger than the next - this group of dreamers is propelling Duchess' accession amongst the area's notable restaurants and bars.
Bar: Neighborhood regulars mingle with visitors from around the Bay while enjoying the creative libations of bar manager Luis Ramos. At just 23, his passion for all things cocktail landed him a dream job at the highly reputable Bourbon & Branch. Ramos' original concoctions helped to score the restaurant's 'best cocktails' designation from SF Magazine.
Food: Chef Andrew Greene is making the menu his own with dishes that combine his passion for Asian cuisine and culture with traditional recipes. Main courses include Ocean Trout with dashi risotto, beach mushroom, tempura squash blossom and nori cream, or the Short Rib with oyster mushroom, spring onion, fiddlehead fern, celery root, and ponzu reduction.
5422 College Avenue | Oakland, CA 94618
Weekday Dinner: 5:30-10pm (9:30 Mon-Wed)
Brunch: 10-3pm (Sat & Sun)
Weekend Dinner: 5-10pm (9 on Sun)
Drinks at 'The Loft': 6-12am (Thu-Sat)


Sandwiches and burgers in Great Barrington, Massachusetts. Breakfast, lunch & dinner.
Not the restaurant you're looking for? Browse more restaurants in Great Barrington, MA here
Posted byon Thu, Apr 10, 2014, at 01:25 pm
Best homemade soup, prepared meals and hot and cold sandwiches in the Berkshires created for your pleasure by a great chef and friendly folks. My favorite eatery!
Posted byon Fri, Jan 24, 2014, at 12:59 pm
Just had a delicious turkey club sandwich at Marty and Jim's! It was a big sandwich and definitely filling but not so big where you can't fit it in your mouth and it falls apart. I would definitely recommend coming here for a quick sandwich!
Posted byon Thu, Nov 07, 2013, at 03:03 pm
Been living in the Berkshires since 1983, FINALLY, A REAL PHILLY CHEESESTEAK!!!!! Yahoo!! Excellent Rubens, all of it top quality, you will not find a cheesesteak this good for 150 miles in any direction!
Posted byon Tue, Oct 22, 2013, at 10:50 am
We were eager to try out the new version of the old "Smitty's Sandwich Shop" in GB, MA. The vibe in the shop was not great and the customer flow is terrible. We had to ask 4 people if they were in line and if they had been taken care of before approaching the counter to place our order. The gals running the show seemed to be confused on how to take orders and equally confused about how to make them. We used up almost all of our 30 minute lunch break waiting in line and were met with equal confusion when it came time to ring us out. The sandwiches were decent but not good enough to offset the other factors. We were bummed. We wanted to love it but we didn't.


Your mother always told you to “eat your fish, it is a great way to get omega 3 fatty acids”. After all, fish is brain food. heal your body, and your body will be whole. right?
For many, the answer may well have been “no”. Soy, dairy, and vegetable oil are the popular choices for “healthy” oils. Is fish oil any better?
You may be surprised to learn that the answer is a resounding yes!
Research shows that the omega 3 in fish oil helps protect your brain from age-related degeneration. In addition, the DHA fat it contains helps in washing out beta-amyloid deposits that may adhere to the brain.
Unfortunately, most Americans do not eat enough fish. The best is the “fattier” fish such as tuna and mackerel. Not only do they taste great, but they are also loaded with omega 3.
However, if you prefer not to eat fish, you may want to investigate some supplements. Fish oil is a great source of it, and many doctors recommend taking a high-quality omega 3 supplement instead.
Omega 3 fatty acids are essential to your well-being.
They are considered to be the most important nutrients there are. They are essential to your mental health and your memory and are especially important for women in their reproductive years.
They may also help reduce inflammation throughout your body, which contributes to many chronic diseases such as heart disease, asthma, allergies, and autoimmune diseases.
The moment we turn twenty-one, our incidence of chronic diseases such as heart disease, diabetes, hypertension, and cancer starts to rise. So, if you want to avoid these chronic diseases, you want to make sure you are getting enough of the right fatty acids in your diet.
Which is easier? Getting the right amount of omega 3s requires you to eat a handful of fish a day or to take a supplement. Which is better? Long, healthy life or a shorter, painful life filled with diseases?
There is strong evidence that indicates omega 3 fatty acids are essential to a healthy heart.
They keep our arteries clear, regulate heartbeat and make blood flow faster. As a result, they protect us from a heart attack.
Omega 3 fatty acids reduce inflammation throughout the body which is where we see the benefits for our heart. The chemical name for inflammation is pro-inflammatory, and omega 3s are anti-inflammatory.
They work directly on the heart cells and Achieve the prevention of heart attacks.
They prevent plaque build-up in our blood vessels, therefore, reducing our risk of heart attacks and strokes. They also directly reduce triglyceride levels which raise our blood pressure and contribute to heart disease.
And, they have been shown directly to reduce the rate of aging heart disease.
So, what is the downside of getting too much omega 3?
Despite recommendations to eat fish at least 2 times a week due to high levels of omega 3s, 85% of Americans do not eat enough! This means that many of us are getting too much omega 6, which we already get too much of.
If we go back to eating the diets of our ancestors, we would consume far more omega 3s and would not have to worry about the side effects of excess omega 6.
Omega 3 fatty acids are anti-inflammatory and are necessary for the proper function of the immune system.
Inflammation is the basis of many diseases, and omega 3s are necessary to keep this under control.
If we do not get enough omega 3s, we are far more likely to have a stroke or heart attack.
One of my patients had a heart attack after lunch one day and did not eat until dinner the next day. Since she did not eat after lunch, she had a stroke the next day. Even though she was on the diet, she did not reduce her salt intake, since she did not think she needed to.
Do you have a family history of strokes or heart attacks? Family history is great protection – it prevents one from having to take care of another member.
Increase your omega 3 consumption and reduce your omega 6 consumption. Eat more raw food. Cooking destroys the fatty acids. For example, I am almost 50 years old, and my mother never ate more than two tablespoons of raw carrots a day. But, most recipes call for at least 4 tablespoons of raw carrot.


A very exclusive experience & memory of your time
on the glistening harbour of the City of Sails.
Explore Auckland Harbour, sailing past the historic settlement of Devonport and Auckland’s stunning
cityscape while enjoying a delicious gourmet brunch.
Gourmet Brunch prepared and served on-board by our own certified Master Chef
This experience is for small groups up to 13, providing an exclusive and memorable occasion
A perfect way to enjoy a day in “The City of Sails”
Enjoy the incredible views of Auckland’s famous Waitemata Harbour while delighting your taste buds with
a delicious gourmet brunch.
Relax and enjoy the unobstructed views of the Harbour from Bean Bags, Loungers or from the Cockpit
seating. Enjoy the stunning scenery or try your hand at the helm, steering an international cruising
Indulge in a delicious brunch prepared by our own certified Master Chef with one of the non-alcoholic
Main: Russell’s Savoury Raclette Bread and Butter Gratin- Comfort food for the Soul
Beverages: Nespresso, Tea, or Hot chocolate
Selection of Wines, Beers and non-alcoholic beverages available for purchase


Whenever I do IF, I always get inspired or motivated to make my own bread/cookies because I want to eat healthy. So I baked no fat no sugar vegan carrot bread the other day. It was absolutely delicious and I ate like three pieces at one sitting. I just come up with my own recipe and that's how I like making my stuff.
Tomorrow I am thinking of making apple cake? ^^
It is still cold. VERY COLD. Yesterday, I worked till quite late so I didn't get to eat until 9 pm. However I did not overeat. What has happened in the past during IF when I fasted too long was that I tended to overeat until I felt like I was about to explode! But I had a relatively healthy meal and a big bowl of baked apple as a dessert (it was so yummy).
As you probably know by now, I don't weigh everyday. Just once a week. But I notice that my clothes are loose so I know I am losing fat or something anyway :)
Hope everyone is having fun with IF (what is the point if you suffer doing it right?)
I did not sleep last night AT ALL. No I could NOT sleep AT ALL. oh my gosh I literally was up all night until I had to get up to go to work. So here is what happened. I ate a piece of dark chocolate brownie for dessert around 8 pm. Yup, I should have known better not to eat that! Ever since I cut down on coffee and did IF a few times, my body has become SOOOOO sensitive to caffeine that if I eat or drink anything with caffeine after 4 or 5 pm (including chocolate), I can't fall asleep at night. This had happened to me once before and I should have stopped myself from eating that delicious brownie :(
Oh well. It was tough to stay awake at work but I made it so that is okay. No big deal. Life goes on.
I had a small snack around 10 and fasted until 6:30. I made myself a big bowl of vegetarian curry dish and had two baked apples (sugar-free, butter-free) for dessert. I munched on some raw nuts.
I am full and happy. I am going to take my puppy for a walk in awhile. It is still very cold out tonight but not as bad as last Sunday (-25 degrees withOUT wind chills).
Since I didn't strictly follow my eating window, I was curious about my weight so I went on the scale. No gain no loss. Great. However I did eat quite healthy most of the day yesterday (lots of fruit) so I probably didn't overeat.
One thing I really like about not eating breakfast is my energy level especially at the gym. Whenever I have something in my stomach (no matter what it is), I don't have the same level of energy as when my stomach is empty. It is said that when you work out on an empty stomach, you burn body fat. This is especially true because I only started see some definition on my body AFTER my very first attempt on IF. I always exercised but never really see definition until then, which was a nice surprise. I don't do crazy work out - some cardio and some free weights and that's it. When you know you are burning fat, you really don't have to do a crazy amount of cardio (I used to and how boring) and still get great results.
Okay I better go now. My puppy and I both are invited to a friend of mine for dinner tonight. I had a glass of veggie/fruit juice around 3 pm because I know I am going to eat a lot tonight :)
Hope you all are doing well.
So I weighed in yesterday and I lost total 1.2 lbs since I started IF January 28th this year. I suspect that one of the reasons for that is I was sick with a stomach bug (I was REALLY sick) and couldn't eat anything for almost 20 hours, but whatever the reason is I am pleased :)
However I did eat something spicy and a bit salty yesterday so I feel a bit heavy this morning. This is WHY I decided not to weigh in everyday because I know I would be upset and discouraged if I see an increase on the scale. So today I am going to eat mostly juicy fruits to flush out excess sodium in my system and that will balance out the water retention in my body.
It is SO cold here and I can't even go outside! I am patiently waiting to go to my yoga class this afternoon just so that I did something to move my body. That's of course only I don't change my mind.
Hope everyone is nice and warm and I am going to find something more interesting to write than weather!


Amigas Group - Paraguay
to buy canned goods, vegetables, condiments, dairy products, meat, and other products.
August 17, 2020
Gabino Bruno - Peru
to pay the expense of maintaining his crop of potatoes so that he can have a more productive harvest.
July 18, 2020
Anavel - Peru
to provide maintenance to her potato crop in order to have a more productive harvest.
July 16, 2020


A Fish Tale
Corner of Guilford Street and Russell Square, Bloomsbury, London
Visit Our Seafood Restaurant in London
Perched on the corner of Russell Square and Guilford Street, Neptune is a chic and modern seafood restaurant. Start the meal with selections from our bountiful raw bar and a generous scoop of caviar from Exmoor, in Southwest England; then it's on to local fish and meats cooked over a wood-fire grill. An ever-evolving wine list, curated by Isabelle Legeron MW, focuses on natural wines. In short: a true pearl.
Check out Neptune's Valentine's Day menu, available February 14 - 16 for £40 per person here .


10 Pinterest Accounts to Follow About north market dublin
On my last post, I mentioned that a lot of people are obsessed with the north market dublin. In truth, I don’t think that’s a good thing. I think it’s a very healthy choice. I think it is a good thing for a lot of people to start thinking about the north market dublin, especially if you’re going out to eat it.
My own experience has been that the north market dublin can be the hardest to navigate for the most casual of gamers. The reason for this is that the market is a maze of different and often confusing routes. It is not uncommon for tourists to take one route and then end up walking down another one and finding they have walked into the same maze over and over again.
In a lot of ways it’s a good thing, because it means that you can travel for a bit and still find the North Market Dublin. However, the fact that it’s a maze means that it’s not necessarily easy to work out the best way to get there. I’ve found the best way to get there is to actually use public transportation. This is because the market seems to be a chaotic place, and not something that can be taken on the road.
The market in question is the North Market. The North market is a market in the city of Dublin, Ireland that offers a variety of Irish food and drink. It was previously a tourist attraction but was built up and is now an everyday part of the city. Its location is actually rather close to the city center, so you can actually walk to it from the city center.
The North market is a bustling hub of trade, with vendors and restaurants lining the street. There are a lot of Irish food stalls. The most popular place to eat is the Irish pub, which is a small, family-owned establishment that serves traditional Irish food. The pub is known for its wide range of Guinness, which is the Irish drink that is made from the actual fruit and nuts of the tree that grew the plant that was the Irish’s first beer.
To put it another way, it’s not a city. They have a great beer garden, a lot of them are Irish, and Irish food is great! I’ve spent a lot of time studying the history of the city, and it’s interesting to see that in a city with such a big population density.
The main thing we get to do is to buy beer from a beer bar, and then we get to enjoy the beer on the spot. The first beer I bought was a lager, which was about the size of a chicken, but the lager took a lot longer. I have to say that I think the price of beer is a lot cheaper than the price of a latte, but that’s a bit of a stretch.
And then we buy some food. There’s a lot of food and we get to eat a lot of it. And we finally get to have a meal. I think we finished it in about an hour and a half, but we’re not sure. I think we did the food stuff in the morning, but I’m not sure.
We take a break for a while. We buy a few beers. We eat some food. We go for a walk. We have a couple of drinks. We take a break again. We buy another beer. We eat some more food. We go for another walk.
The fact is that we’re very good at food. We have more protein than we used to have. We really can’t seem to find a way to get to the meat in the food. It’s so bad we can hardly eat it. So we buy some food. We buy a few beers. We eat some more food. We go for a walk. We take a break. We buy another beer. We eat some more food. We go for another walk.


The Sunita Hydrocolloids Inc. Guar gum is a high purity, food grade, water soluble polymer that is utilized as a thickener to enhance the texture, mouthfeel and consistency of a wide range of foods.
As a thickener, guar gum is eight times more powerful than cornstarch, so a very small amount is needed to thicken your food.
Guar gum gives your baked goods improved texture and resiliency; your dairy drinks the desired creaminess and homogeneity; and your salad dressings and condiments the stable, smooth consistency that consumers demand. Guar gum provides synergy (enhanced viscosity) when mixed with xanthan gum.
How our guar gum ingredients can help you


With age, various problems occur in the body. Special care should be taken of the body, especially after forty. In particular, it is necessary to make some changes in the diet.
If you want to stay healthy for a long time, then you have to eat with a little understanding. Diabetes, heart disease, high blood pressure and other types of diseases to stay away from what to eat, what not to eat, Indian nutritionist advised. Amitabh Sarkar. Let's find out -
- Drink turmeric mixed with milk.
- Eat more fiber foods. This type of food helps in quick digestion. Fiber can prevent even a slight type of diabetes from heart problems. Pulses, chia seeds, sesame, flaxseed, oats, leafy vegetables, almonds, almonds and pistachios are some of the sources of fiber.
- Use herbs in cooking to strengthen immunity. Basil, ginger, cumin, coriander, black cumin. Pepper, cinnamon, cloves can keep you away from various diseases. You can also make spice tea and eat it regularly.
- Eat healthy fats instead of saturated fats. Olive oil, sunflower oil, fish oil are beneficial for health.
- Foods like bananas or spinach are high in potassium and low in sodium. You can also put these on the food list.
- Vegetables like shrimp, patal, cabbage, lettuce, broccoli, cauliflower and fruits like watermelon, cucumber, guava, apple and pear are very beneficial at this age.
- Bone strength decreases with age. So calcium rich diet is very much needed at this time. Eat milk, yogurt, cereals, fish regularly. You can eat chicken, pulses, soy milk, low fat cheese for protein and anti-oxidants.
- Avoid artificial sweeteners, packet juices, muffins and cakes, red meat and junk food as much as possible.


I made some quiches! Here is the recipe I used; I think it is pretty good.
A large mixing bowl (seriously. pretty big.)
Mixing spoon (for mixing the filling)
Whisk/fork (for beating eggs)
Pie tins (i used two, you don't have to)
Frying pan (for sautéing stuff)
A little butter (unless you wanna sauté using the bacon fat, which may or may not work)
For the crust:
5tbsp cold water
Preheat oven to 450. Mix flour and salt. Knead in the shortening. Sprinkle in water, kneading as you go. Once it makes a nice ball, roll the dough into pie crusts (i recommend doing this on wax paper). Put your crusts in pie tins, making sure there are no holes, and the edges are all nice and pretty. Bake at 450 for ~10min (just lightly browned).
For the filling:
6 large eggs
1c (8oz) sour cream
1c (8oz) half&half
1c (8oz) blarney castle gouda style cheese
3/4c (6oz) brie
3/4c (6oz) cheddar
1 can (5oz) canned spinach
1 large sweet onion
8oz button mushrooms
8 strips bacon
4 cloves garlic
large dash paprika
Preheat oven to 350. Cook the bacon and crumble it. Grate the cheeses (or kinda mush the cheese, in the case of the brie). Drain the spinach. Dice the onion, slice the mushrooms if they're not already. Mince the garlic. Sauté onion, mushrooms and garlic together. Beat the eggs. Mix in pretty much everything else (ie, sourcream, half&half, all cheese, spinach, onion, mushrooms, garlic, bacon, salt, pepper, paprika). Pour into pie shells. You could probably fit it all into one pie tin, but I split it into two. Bake at 350 for 45min to an hour, until nicely browned and a knife comes out clean-ish. (My quiches stayed in for ~53 minutes, but really could have gone either way; how long you leave them in is up to your preference.) Remove from the oven and let cool for ~10min. Eat hot tasty quiche!
Thoughts: Double the mushrooms, maybe. Perhaps more meat, and possibly use sausage or ham instead of bacon. Probably really good with tomato -- maybe slice some on top after it's baked, or even bake it in?


2014 JACL Golf Outing
Please join us for our annual JACL Chicago Chapter Golf Outing at the Glencoe Golf Club.
Golfers are treated to a round of golf with golf cart and delicious meal after. The meal will include: hamburgers, BBQ and grilled chicken, potato salad, grilled vegetables, corn on the cob, Caesar salad and watermelon.
Cost: $85 per golfer
Sign up individually or as a foursome
Please RSVP via mail, email, phone or in-person to the JACL Chicago Office by July 7, 2014
LOCATION: Glencoe Golf Club
VENUE: 621 Westley Rd, Glencoe, IL 60022
START DATE: July 17th, 2014
END DATE: July 17th, 2014


The mango harvest has started in Spain. The mango (Mangifera indica) originally comes from Southeast Asia, but is now cultivated in almost all tropical and subtropical areas. Cultivation in Spain has increased significantly in recent years. There are now more than 1,000 varieties, but only a small selection comes onto the German market, for example »Tommy Atkins«, »Keitt« and »Kent«.
The drupes hang on long stems from an evergreen tree that can grow up to 40 meters high. The "Queen of Fruits" has a leather-like shell under which the soft and very juicy flesh is located. In the middle is an elongated core that is difficult to loosen.
There are two ways you can get to the flesh without ugly stains on your clothes. You can remove the peel from the mango after washing with a peeler and then cut the meat off the stone. Then it is broken down into cubes or columns. Alternatively, the "mango hedgehog" technique has proven itself. To do this, separate the mango halves on both sides of the core. These are scored crosswise until just before the bowl and arched outwards. The pieces of fruit stand out like hedgehog spines and can be easily removed with a fork.
The mango has a sweet to sweet and sour taste that is somewhat reminiscent of peach. If the exotic fruit does not go directly into the mouth, it tastes good in salad, compote or mush, as a jam or in spicy curry dishes. A tasty chutney can be prepared with onions, garlic, cinnamon, ginger and chilli.
The fruits are rich in B vitamins, vitamin E and provitamin A. The vitamin C content is 37 mg per 100 g. It also contains significant amounts of magnesium, potassium and calcium.
The mango is available in stores all year round. Spanish fruits are in season in early autumn. The main growing countries outside Europe are India, China, Thailand and Mexico. The shell color varies depending on the variety and therefore says nothing about the degree of ripeness. Green fruits can also be ripe and juicy. Shopping with all your senses helps: A ripe fruit gives way easily at the touch of a finger and exudes a pleasant smell. If you have caught an unripe mango, wrap it in newspaper and let it ripen at room temperature. The refrigerator is not the right place to store it, because the exotic does not like cold. Heike Kreutz, aid


Who are we?
At Pizza Tova, we are passionate about the art of pizza-making. Our journey began with a culinary adventure that took Eliran all the way to Italy. It was there that he had the privilege of learning the pizza secret's
Eliran discovered the secrets of traditional Neapolitan pizza-making. He witnessed the meticulous care given to each ingredient, from the finest Italian flour to the locally sourced tomatoes and the aged cheeses. He witnessed the magic that happens in the oven, where the perfect balance of heat and time transforms simple ingredients into a heavenly delight


Anthony's Steak & Seafood
Seafood Restaurant in Ocean Springs
- Phyllis L
Beautiful place nestled in huge oaks right on the water's edge! The steaks melt in your mouth! We only did takeout because we are "covid shy". But after my husband went in to pick up our meal, he told me the view from inside was awesome!
- Nathan P
BEST FOOD ON THE COAST. like actually wowed me, didn't know Mississippi Gulf Coast had food this good =)
- Dennis J
Very good! Great service too! Will definitely be back when I'm in town.
1217 Washington Avenue
Ocean Springs, Mississippi 39564
|Tue:||5:00 – 9:00 PM|
|Wed:||5:00 – 9:00 PM|
|Thu:||5:00 – 9:00 PM|
|Fri:||5:00 – 9:30 PM|
|Sat:||5:00 – 9:30 PM|
|Sun:||11:00 AM – 2:00 PM|
Message sent. We'll get back to you soon.


How to use Events and Collaborations to Promote Your Restaurant
In the competitive world of the restaurant industry, attracting new customers and finding leads is essential for sustained success. While traditional marketing methods are effective, events and collaborations offer a unique and powerful approach to reaching potential customers and expanding your restaurant’s reach. In this article, we will explore how to leverage events and collaborations to find quality leads for your restaurant.
Host Food Tasting Events and Pop-ups
Food is at the heart of every restaurant, and what better way to showcase your culinary prowess than through food tasting events and pop-ups? Organize events that allow potential customers to sample a selection of your best dishes. This gives them an opportunity to experience the flavors and ambiance of your restaurant firsthand.
Consider partnering with local food influencers, bloggers, or journalists to attend and cover your tasting events. Their presence can help generate buzz and attract a wider audience to your establishment.
Organize Special Theme Nights
Themed nights can be an exciting way to attract new customers and find leads for your restaurant. Consider hosting themed events such as “Mexican Fiesta Night,” “Mediterranean Delights,” or “Asian Street Food Festival.” These events not only showcase your culinary versatility but also appeal to customers looking for unique dining experiences.
Promote your theme nights through social media, your website, and email marketing to generate interest and excitement among your target audience.
Collaborate with Local Businesses
Teaming up with other local businesses can be mutually beneficial and a fantastic lead generation strategy. Identify complementary businesses, such as wineries, breweries, dessert shops, or local artisanal food producers, and create collaborative events or promotions.
For instance, you could collaborate with a nearby winery for a wine-pairing dinner, where customers can enjoy a curated menu paired with the winery’s finest selections. Such collaborations introduce your restaurant to a broader audience, and customers of the partnering business are likely to be interested in experiencing what your restaurant has to offer.
Participate in Community Events
Engaging with your local community is a fantastic way to find leads and build brand loyalty. Participate in community events, festivals, or fundraisers and set up a booth to showcase your food or offer samples. Engage with attendees and distribute promotional materials or discount vouchers for future visits.
Community events provide an excellent opportunity to connect with potential customers, receive direct feedback, and create a positive brand image within your community.
Host Cooking Classes and Workshops
If your restaurant has unique culinary expertise or signature dishes, consider hosting cooking classes or workshops. Invite customers to learn the art of preparing some of your restaurant’s popular dishes. This not only adds value for attendees but also showcases your restaurant’s expertise and creates an emotional connection with your brand.
Cooking classes are also an excellent way to attract food enthusiasts who may become repeat customers or recommend your restaurant to friends and family.
Collaborate with Influencers and Food Bloggers
Influencer marketing can significantly impact lead generation for your restaurant. Partner with local food bloggers, social media influencers, or chefs who align with your restaurant’s values and target audience.
Invite influencers to experience your restaurant and share their thoughts and experiences with their followers. Influencers often have a dedicated and engaged audience, and their positive recommendations can attract new leads to your restaurant.
Host Private Events for Corporate Clients
Private events for corporate clients provide an opportunity to showcase your restaurant’s capabilities for catering to large groups and hosting special occasions. Offer exclusive packages for corporate events, team-building activities, or business luncheons.
Corporate clients who have a positive experience during these events are more likely to recommend your restaurant to colleagues or friends, leading to potential leads and repeat business.
Collaborate with Non-Profit Organizations
Partnering with non-profit organizations for charity events or fundraisers can be a win-win situation. By hosting or sponsoring events, you not only support a good cause but also gain exposure to a new audience. Customers who attend these events and have a positive experience at your restaurant may become loyal patrons or recommend your establishment to others.
Events and collaborations are potent tools to find leads for your restaurant while fostering positive relationships with your community and potential customers. By hosting food tasting events, organizing special theme nights, collaborating with local businesses, participating in community events, hosting cooking classes, partnering with influencers and food bloggers, hosting private events for corporate clients, and collaborating with non-profit organizations, you can increase your restaurant’s visibility and attract a diverse audience of potential leads. Remember to promote your events through various marketing channels, provide exceptional experiences during these events, and follow up with attendees to nurture relationships and convert leads into loyal customers. With a strategic approach, events and collaborations can become a cornerstone of your restaurant’s lead generation efforts and contribute to long-term success in the competitive restaurant industry.
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Youtube duo Daneger and Stacey are taking a Donegal Food Tour for a taste of Ireland. Donegal is giving them a tour that not only helps them experience the foods of Ireland while also teaching them about bits and pieces of the history of Ireland. The various places they visit are more local and small business focused rather than visiting the more popular hotspots that tourist typically go to. The video also shows a lot of scenery of Ireland as they drive from place to place, adding another element to the video. They two share their experiences of tasting the food and interacting with the owners of these establishments to learn more about Irish cuisine and culture. Their trip occurred prior to the COVID-19 pandemic though. With that being said these smaller establishments might have suffered more from the economic impact of a pandemic and may not be open because of that. Their commentary on the food and the establishments are still helpful for someone interested in trying Irish cuisine.


The Vision of the Food Services Department is focused on the delivery of high quality nutritious meals to all in- patients at the Scarborough Regional Hospital.
The Mission of the Food Services Department is geared at delivery of client focused quality food service in a cost effective manner, by staff committed to excellence and professionalism.
KITCHEN – The Kitchen’s main function is to ensure meals are prepared in a timely manner and meets established quality standards on a daily basis for in-patients at the hospital. The in-patient meals usually consist of Therapeutic diets which include Low salt, Renal, Low Cholesterol, High Fiber, Clear fluid, Full fluid, Soft, Light Puree or a combination of the above. Meals are prepared according to the patient medical eatery diet.


Ingredients: 4 eggs, 2 medium potatoes sliced thinly, little bit of chopped onions, salt and spices to taste, olive oil.
Instructions: In medium heat pour about 1/4 cup of olive oil on your pan, pour the potatoes and cook until lightly golden, add the onion, cook. Once cooked, place the potatoes over a paper towel to drain out some of the oil. Mix the potatoes with the beaten eggs and add salt and spices to taste. Once the potatoes are folded into the eggs, pour the mixture back on your pan on medium - high heat, cover the pan. Once the tortilla is half way cooked, transfer into another pan by flipping it carefully to cook the other side. Place the lid on the other pan.
This photo is from a recipe that I found online, click to go to the recipe web site.


10 Good Foods for Detox
This is a pretty good list of healthy foods for detoxification.
Another green food that gets a special mention is cilantro. Cilantro is aces for ridding the body of heavy metals (not the loud and fun kind; these jerks can lead to depression, cancer, hormone and thyroid problems, and lots more). The chemical compounds in cilantro actually bind to these toxins, loosening them from the blood, tissues, and organs and assisting with their elimination from the body.
Artichokes increase bile production and both purify and protect the liver. They also have a mild diuretic effect on the kidneys, which aides in toxin removal once the liver breaks them down. Some studies have shown that artichokes may actually regenerate liver tissues (It is seriously all about the liver). They are also super duper high in fiber, which, as we know, helps us with elimination.
Speaking of, you should all know by now that green tea is a great big source antioxidants, one of which are catechins. Catechins increase liver function, which we want. Plus, drinking green tea aids us in hydrating our
Broccoli sprouts get their own big shout out! Broccoli sprouts contain important phytochemicals that aid in the detox processs at rates much higher than grown-up broccoli (which is still really, really good for you). These phytochemicals stimulate detoxification enzymes in the digestive tract. They are also extremely high in antioxidants!
Sea veggies have crazy antioxidants that help alkalize the blood and strengthen our digestive tract. The alginic acid in sea veggies absorb toxins from this digestive tract. They also have the broadest range of minerals you can find in any food! If you’re hesitant to get busy with seaweeds, buy dulse flakes and use in salads, soups, and stir-fries instead of salt.
Raw garlic is totally amazing. It has powerful antiviral, antiseptic and antibiotic properties. Garlic helps stimulate the liver into producing detoxification enzymes that help filter toxins from the digestive system. As I like to say, “go garlic or go home!” (Or, perhaps better yet, “go garlic or get sick!”)
Green Vegetables –
What we want from green veggies is chlorophyll. Chlorophyll rids the body of environmental toxins, heavy metals, herbicides, and pesticides.
Make sure you get lots of green things in your diet — leafy greens,
broccoli, cucumbers, celery, sprouts, dandelion teas, chlorella supplements…whatevs. Aiding in detox, increasing oxygen content, and purifying the blood, greens are the essential building blocks of any healthy and vibrant diet. (Plus, they make you glow. I’m serious.)
Apples also give us lots of fiber and nutrients and help stimulate bile production, which the liver uses to release toxins. The soluble fiber in apples, pectin, is helpful in removing heavy metals and food additives from our bodies. Be sure to eat only organic apples, as conventional apples are some of the most heavily-sprayed foods around.
Beets are awesome. They are full of nutrients and are a great source of vitamins B3, B6 and C, plus beta-carotene, magnesium, calcium, zinc, and iron. They assist our liver and gall bladder in breaking down toxins, and their fiber is great for digestion and elimination. Shredded raw beets are the best (eat some on top of a big pile of greens with a sprinkle of lemon juice — those toxins won’t even see it coming!).
Lemons jump-start digestion by stimulating the release of enzymes and Vitamin C helps convert toxins into a water-soluble form that can be easily eliminated from the body. Lemons also help stimulate the liver and purify our blood!


May 6, 2019
It is no secret that most of us need to focus on incorporating more vegetables into our diet to maintain a healthy weight and prevent disease. But did you know that you can also use these foods as a tried-and-true strategy to reduce inflammation like puffy eyes and promote a healthy glowing complexion?
I make it a goal to consume cruciferous vegetables daily to prevent cancer and encourage smoother skin from the inside out!
Here is your list the next time you dine in or out:
- bok choy
- Brussels sprouts
I especially love to eat soups that incorporate these vegetables. The morning after I eat them I can count on arising to find my skin feeling tighter and more radiant. Try it for yourself this week!
Check out this great article for more information on the health benefits of Cruciferous Vegetables along with some great recipes too! Healthline.com


One of the great things about having a baby is that there’s never any chance of sleeping in so late that you miss breakfast. (Oh yes, I am a glass half full kind of Mama.) Plus, we usually eat breakfast so early that there’s never any chance that we’ll have to wait in line. Entertaining a toddler while watching other people eat is not only an exhausting task, but it’s also a complete waste of precious toddler attention-span. It’s normally not a problem since our Little Buddy wakes us up at exactly 5:58 AM and we’re usually sitting down for breakfast by 8 AM. Occasionally we’ll have a change of routine and we’ll plan on meeting up with friends for brunch at the more normal hour of 11AM. (This is, of course, after the morning nap.) On those days we always try to pick a brunch spot without a wait. This can be challenging as it is often the case that an empty restaurant is that way for a reason. We do have a few go-to options, but our favorite by far is Stacks on Hayes Street.
Stacks has a few good things going for it. Parking in Hayes Valley, at least on the weekends, is usually pretty easy. Most importantly there’s rarely a very long wait and that’s mostly due to the fact that it is big enough that they can accommodate the large number of people who want to dine there. Plus they strictly enforce their policy that all diners must be present before a table is seated, so tables turn over fairly quickly. If you do have to wait, there’s a pot of hot coffee outside. As someone who has recently taken to developing migraines if I don’t start the day with a cup of coffee, I fully appreciate the value of this simple set-up.
This is a very kid-friendly place. There are plenty of high chairs and pretty good kids menu. The main menu is quite extensive – everything from scrambles to pancakes to lunch entrees. There are pages and pages to choose from. The blueberry pancakes are some of the best in the city. The “All Meat Omelet” (ham, bacon, sausage, mushrooms, onions, diced tomatoes, cheddar-jack cheese, sour cream & chives) is perfect for the carnivore in your group.
The last time we were there, LB ordered French Toast with pork sausage from the kids menu. The sausage was definitely a choking hazard the way it was served, but I cut it up for him and it was gone in a matter of minutes. The French toast wasn’t far behind. I didn’t even get a bite to taste it, but I’m assuming it was delicious because he practically licked the plate.
There are several stacks locations in the bay area. I’ve only been to the one in Hayes Valley, but I’d recommend it as an easy and delicious brunch spot with or without the little ones in tow.


Overtime, most people have come to appreciate the beauty of taking fruits and vegetables as a major way to stay healthy but what we don’t know is that some fruit combinations can be downright harmful to your overall health, hence doing the opposite job they’re meant for.
So for all fruit lovers especially those who love smoothie and fruit drinks, this is for you.
You can thank me later… See below:
A Pudding And Banana Mix
Combining pudding and banana will weaken your brain activity and also affect your digestive system. This combination can cause an accumulation of harmful toxins which can also cause death in infants.
An Orange And Carrot Combo
This combo can cause bile reflux and heartburn when consumed. It can also damage your kidneys as studies have shown.
A Pineapple And Milk Mix
A milk and pineapple mix can cause a series of problems as the bromelain in pineapple and milk do not go well together. This combo causes nausea, abdominal pain, diarrhoea and headaches. With all these problems it’s advisable you do not give this combo to your children as it could be deadly.
Papaya And Lemon Mix
The consumption of this mix will increase your risk of anaemia and it also affects your blood haemoglobin levels, it’s particularly not good for little kids.
A Guava And Banana Combo
You can increase your risk of acidosis, nausea, gas buildup and persistent headaches when you consume this mix.
Orange And Milk Mix
You will increase your risk of having digestive issues when you consume a mixture of orange and milk. If you mix orange to your cereals you will increase your risk of indigestion due to your stomachs inability to digest the starch from the cereal.
Veggies And Fruits
You should avoid consuming fruits and veggies together. The sugar in fruits will stay in your gut for an extended period of time and take longer to digest. As the fruits remain in your gut they will ferment and in the process toxins are released into your bloodstream and can cause belly ache, diarrhoea and headaches. It is advisable to mix fruits together.


Our School Canteen
Our canteen has taken on a new healthy, whole foods, low preservative approach to develop tasty meals. After 12 months of trials we think we have just about got the ‘formula’ right.
We aim for our ‘garden to plate’ meals to be both healthy, nutritious and in line with the emerging Health and Wellbeing syllabus within the Australian Curriculum. All schools are being asked to reassess and re-visit their philosophy around health and wellbeing with a particular focus on food and exercise. Our school has engaged with the Move Well Eat Well (MWEW) program and is also working with Canteens Tasmania to have our canteen menu accredited under their Platinum, Gold, Amber and Red rating system. Our school recently achieved Platinum status for our menu.
At the core of our canteen’s functioning are the following elements:
- Student involvement at all levels: growing, preparing, and serving food.
- A healthy approach to eating which embodies the preparation of meals using fresh, low preservative whole food and limits occasional or treat foods.
- An explicit focus on the importance of healthy eating and physical activity as essential to our own wellbeing.
Of course your input and assistance will be both welcome and required. If you can help out in any way in the garden, kitchen or to be ‘hands on’ in the canteen please make contact via the school office.


New Year's Dive (NLV - HCMC)
- Date 5 January 2021
- Time 15:30 - 18:30
- Location The Backyard
More about event
Time for the New Year's drink and (children's) dive!
On Sunday, January 10, we would like to welcome you at The Backyard in Thao Dien. At 3.30 pm we will toast with delicious bubbles and freshly baked oliebollen!
Then there will be the opportunity for the kids to do the traditional New Year's dive. In the meantime, we have a nice drink with cold Heineken beers, sparkling bubbles, and delicious Dutch snacks!


Watch master cheesemakers at work.
In the show dairy, you can see how the famous Emmentaler AOP is made from fresh raw milk every day. If you’d like to delve deeper into the history of the brand and cheese making, take the King’s Way tour. On this audio-visual tour, you will follow three main characters who will take you deep in the world of cheesemaking. The highlight: you can taste the original Emmentaler AOP during production and in the maturing cellars.


Burnie Food and Wine Directory
Do you like the Hospitality in Burnie?
Burnie Food and Wine
Burnie, located on the northwest coast of Tasmania, is known for its pristine beaches, rugged mountains and delicious food and wine. Here are some of the best places to dine and drink in Burnie:
- The Fish Frenzy
- The Chapel
If you're a seafood lover, this place is a must-visit! They serve fresh seafood caught locally, so you can expect nothing but the best.
A popular restaurant housed in a church, The Chapel serves modern Australian cuisine made from locally sourced produce. The atmosphere is cozy and inviting, perfect for a romantic dinner or a night out with friends.
- The Beach Hotel
- The Criterion Hotel
This iconic hotel has been a local favourite for over a century. The Beach Hotel offers live music, a bistro, and a wide selection of beers, wines, and spirits.
Another historical pub, The Criterion Hotel has been around since the 1800s. With its old-world charm and friendly staff, it's a great place for a cold beer and a hearty meal.
- Burnie Bean
- The Goodness Coffee House
This specialty coffee shop offers a range of delicious coffee blends, as well as sweet treats and light meals. It's the perfect spot for a quick bite and a caffeine fix.
A health-focused cafe that serves organic, gluten-free, and vegetarian-friendly food and drinks. They have a great selection of smoothies and juices, as well as salads and sandwiches.
Take Away Food Establishments
- The Burger Haus
- Pizza Capers
Craving a juicy burger? The Burger Haus has got you covered. They use locally sourced ingredients to create the ultimate burger experience.
If you're in the mood for pizza, Pizza Capers is a reliable choice. They offer a range of classic and gourmet pizzas, as well as salads and sides.
Whether you're after a fancy dinner or a casual meal, Burnie has a wide selection of food and wine options to suit your taste buds and budget.
Burnie Food and Wine Articles


Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India
Author Maki Watanabi. "Asian Salads shows you how to enjoy the amazing variety of delicious Asian vegetables, herbs and seasonings found in your local supermarket, farmers' market and world food market. It presents 72 exquisite recipes that will awaken your palate and open up new food horizons. These recipes--based on classic dishes found in Vietnam, China, Korea, Thailand and India--are simple enough for everyday meals and interesting enough for fancy occasions!".


Imagine. Make. Believe.
Healthy Food Everyday
Full tummies are happy tummies and at Learn Smart Preschool, we put as much thought and care into what we feed our Learn Smart kids as what we teach them.
Through the Child and Adult Care Food Programs, we are able to provide our Learn Smart family with nutritious meals and healthy snacks every day. Our menu is in accordance with the federal agriculture program which requires that we serve whole grains, low sugar, and low-fat foods in addition to ensuring that children are being served hearty portions of fruits and vegetables.
Through our carefully planned menus, your child will learn to eat foods that will help their growth and development and teach them how to make healthy choices about what they eat.


Pasand Ginger-Garlic Paste is made with utmost care in clean & hygienic environment just like home-made garlic paste made in mortar-pestle. Best quality peeled ginger and garlic cloves are selected for this premium product. This ginger-garlic paste is without peels or fibers. Makes you wonder whether this was the same as your mom used to make. Bringing a traditional Indian taste, don't miss cooking any meal without our ginger-Garlic paste. Freshly made every time. Shelf life of more than a year. The glass jar prolongs the shelf life, taste and quality as compared to PLASTIC jars which are quite harmful to health. Store in cool & dry place away from sunlight, once opened, keep refrigerated, & consume within few days. This product is of Premium grade & of superior grade export-quality absolutely free from metal , plastic and foreign contaminants. We do not compromise on quality of any product or any ingredient there-in. Not only that we use superior quality packing material and proven quality suppliers to make your buying experience a pleasant pay off. All products are manufactured under closed, clean & hygienic premises which is ISO 22000, certified by an International Certification body (DNV- GL). ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. Thank you for sparing time to read this, but go ahead & order one now online & feel the difference in quality & richness of our premium product ! ! !


THE AMAZING "GOLDEN FLOWER"
Discover the miracle tea that people of Tibet have known for over 500 years. It is a great-tasting probiotic tea that increases good digestive bacteria as it negates bad intestinal flora. This is the basis of the incredible health benefits of Golden Flower, the "Super Tea"
Clinical studies have shown the bacteria in the golden fungus of Hunan Province dark tea can effectively inhibit the proliferation of colon, gastric and liver cancer cells. It aids in weight loss, and is also proven an effective supplement against diabetes, sugar cravings, high-blood pressure, and high-cholesterol.
The “Golden Flower” is in yellow granular form and is found in the center of dark tea bricks. Under a high magnifying glass it has a shape like a spherical mushroom. It also greatly improves the quality, flavor, composition and aroma of Fu-brick dark tea.
Tea Art Specialist Yin Na shows how to brew Golden Flower Dark Tea from Hunan Province. The golden fungus in this tea is a super probiotic that aids in weight loss, and fights cholesterol , diabetes, and cancer.


When it comes to trying to lose weight people are willing to try all crazy things, including everything from crash dieting to not eating at all. But the reality is that the formula for achieving health and maintaining an ideal weight is actually incredibly easy, and comprised of only two things: diet and exercise. Good nutrition and an active lifestyle are the basic building blocks of health, and when approached properly, are a fail-proof method.
When it comes to exercise, the formula is quite simple: a consistent regimen including regular cardio and strength training will do the trick. As for the diet, things seem to get a little more tricky. Considering all the long, exhausting workdays and overly-busy schedules, it oftentimes seems hard to eat healthy consistently. However, it doesn’t have to be, and the truth is that it can actually be quite easy, as well as delicious!
Foods that speed up metabolism
One method to try for starters is to increase your consumption of foods that will work to boost your metabolism. Metabolism is basically the amount of energy (or calories) that your body burns to maintain itself, so ingesting a higher percentage of foods that increase metabolism is a great way to start creating and maintaining an ideal baseline weight.
Some great dietary options that may surprise you
Almonds full of vitamin E, protein, fiber, and a good kind of calories, almonds are a healthy choice for snacking in-between meals to sustain you.
Whey protein & wheatgrass – full of the best kinds of amino acids, whey protein, and wheatgrass are also great antioxidants and will help enhance your health and achieve optimal overall performance in your body.
Salmon & turkey – both naturally low in fat and high in protein, turkey contains high quantities of vitamins B1 and B6, zinc, and potassium, while salmon has large amounts of omega-3s, selenium, niacin, magnesium, and vitamins B6 and B12.
Spinach – one of the best foods you could ever feed yourself, period.
Water – almost two-thirds of our body weight comprises water, so it stands to reason that staying hydrated and consuming an ideal amount of water (eight 8-oz glasses a day) will help keep all of our internal systems running as smoothly as possible.
A few other great choices include blueberries, oats, spicy foods, broccoli, grapefruit, beans, legumes, and green tea.


South @ Knysna Quays
A fine food delicatessen serving a range of imported and
home made foods and fresh seafood.
Tel: (044) 382 7331
Supper Club @ Waterfront Drive
Dance club offering late night entertainment
and light meals.
Tel: (044) 382 6305
@ Garden Route Centre
Well established a la carte restaurant specialising in
Tel: (044) 382 2230
Wood @ George Rex Drive
la carte restaurant and tea garden.
Tel: (044) 384 0493
Voyage @ Knysna Station
A continental cafŽ serving imported Dutch coffees, continental
breakfasts and light meals. Picnic hampers for train journeys
also made up (24 hours notice).
Tel: (044) 382 9977
Tie @ Pledge Square
Chinese restaurant serving a la carte, set menus and take-away
Tel: (044) 382 0132
Tap House @ Pledge Square
Traditional pub with warm atmosphere. Pub meals served
from 11.00 am to 11.00 pm.
Tel: (044) 382 5908
Bay Restaurant @ Buffalo Bay
A beach restaurant with pub, pizza den and deck on to
Tel: (044) 383 0038
Daizees @ next to Spar
A coffee shop serving light, healthy meals and freshly
squeezed health drinks.
Tel: (044) 382 5990
Oude Fabriek @ Grey Street
Serving traditional South African dishes including indigenous
specialities such as ostrich, crocodile and venison.
Tel: (044) 382 2915
@ Queen Street
A restaurant and late night cocktail bar.
Tel: (044) 382 7340
B's @ Main Street
Upmarket a la carte restaurant with a fine selection of
South African wines.
Tel: (044) 382 5065
Islander (near Plettenberg Bay)
A seafood buffet served in true tropical island style.
Tel: (044) 532 7776
JJ's @ Knysna Quays
Exclusive South African Cuisine.
Tel: (044) 382 3359
Coffee Place @ Memorial Square
Knysna's original coffee shop serving breakfasts, light
lunches and cream teas.
Tel: (044) 382 2961
Hollow @ Welbedacht Lane
An upmarket restaurant featuring French and South African
Tel: (044) 382 5401
Loerie @ Main Street
A cosy restaurant featuring fine cuisine superbly prepared.
Tel: (044) 382 1616
Barn Tavern @ Nelson Street
A lively pub and restaurant.
Tel: (044) 382 3839
@ Grey Street
A la carte restaurant. Menu includes Thai and Japanese
Tel: (044) 386 7906
Street CafŽ @ Main Street
Tel: (044) 382 5553
Basket @ Memorial Square
Family seafood restaurant.
Tel: (044) 382 1010
Gaol CafŽ @ Queen Street
in the historical gaol complex. Menu features light meals,
vegetarian dishes and a selection of Italian coffees.
Tel: (044) 382 3423
Oystercatcher @ Knysna Quays
oyster bar offering fresh oysters and fine wine.
Tel: (044) 382 9995
Oyster Tavern @ Thesen Island
For oysters and other seafood in informal atmosphere.
Tel: (044) 382 6941
Seafood Restaurant @ Pledge Square
la carte restaurant specialising in seafood.
Tel: (044) 382 6641
@ Sun Centre Family
Italian restaurant for pizzas, pastas & other dishes.
Tel: (044) 382 7314
@ Knysna Heads
Relaxed family restaurant with selection of pizza, pasta,
seafood and grills.
Tel: (044) 384 0408
@ Brenton Road
Upmarket restaurant specialising in fine cuisine & innovative
Tel: (044) 386 0005
Forest Boma @ Phantom Pass
Situated in a nature reserve, this upmarket restaurant
offers a 6-course Pan African dinner in a boma type setting.
Tel: (044) 386 0046
Pink Umbrella @ Leisure Isle
Garden restaurant specialising in seafood and vegetarian
Tel: (044) 384 0135
@ Ashmead Resort
A la carte restaurant featuring an interesting blend of
Italian, French and Cape cuisine.
Tel: (044) 384 1186
Oak Coffee Shop @ Woodmill Lane
An upmarket coffee shop serving light meals.
Tel: (044) 382 5640
@ Pledge Square
An upmarket restaurant featuring Thai and Singaporean
cuisine and vegetarian dishes.
Tel: (044) 382 4052


Do you ever find yourself in a cooking rut? Always making the same dinners? Like every Tuesday becomes taco night? Or we’re having grilled chicken…again! Well, I was feeling this way yesterday, after having felt this way for a few weeks. As I was editing, somehow Chicken Florentine popped into my head. I was determined to find a good recipe and head to the grocery store! After searching online, I found two recipes that I combined to make my own dish…and voila! Chicken Pesto Florentine!
As I was listening to Pandora and dicing onions, cooking chicken, baking bread, and chopping garlic, I posted on facebook that I was in the midst of making this wonderful dinner, or so I hoped! I promised to share it, if and only if, it was, in fact, a delish dish! The verdict is in, and with two votes, my husband’s and mine, we WILL have this meal again in the future! Plus, we have leftovers for the next couple of days! Win!
Chicken Pesto Florentine
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast*
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme**
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted. Makes 8 servings
*I didn’t shred my chicken. I used thin slices just to add more of a chunky texture to the dish.
**I did not have 2 cups of Philadelphia Cooke Creme, or cream cheese. After a quick google search, I learned that pureed cottage cheese was a substitute! Hooray for not having to make another trip to the store!
A little spinach salad is a great addition, and as our friends say, salad makes any meal truly gourmet! 😉
Basil Pesto gave this dish just the punch of flavor that it deserves!
And pairing some lemon water in a wine glass made my lunch extra fancy today!
I highly recommend adding some yummy crusty Italian bread to dip in the pesto sauce!
This particular bread needed to be baked first, and it was so wonderfully fresh and warm out of the oven!
Bon Appétit! Do you have a new favorite recipe? I’d love to try it! Leave it in the comments or email it to me! If I make your dish, I will photograph it and send you a thank you!


Grand Velas Riviera Maya Pressroom
Aug 28Mexico's Foodie Resort Grand Velas Riviera Maya shares its Tikin Xic (pronounced "teekeen sheek") fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine to make at home. With Mexican ingredients like axiote seasoning and red peppers, the gourmet recipe features grouper as the source of protein. The Tikin Xic dish is available at the resort's Mayan restaurant Chaka as well as featured in its Yucatecan Cooking Class taught by the resort's Mayan Chef, Humberto May Tamay.For foodies eager to give the dish a try at home, Grand Velas Riviera Maya has shared the recipe below.The Yucatecan Cooking Class takes place at the resort's Mayan restaurant, Chaká, situated amid tropical jungle foliage of mangroves and Salam, Chechen and Chaká trees.Resort rates start at $427 per person per night based on double occupancy and include luxury suite accommodations, à la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. For more reservations or more information on Grand Velas Riviera Maya, please email firstname.lastname@example.org, call 1-888-407-4869, or visit www.rivieramaya.grandvelas.com.
Yucatecan Tikin Xic Recipe From Grand Velas Riviera Maya
Part of the Resort's Yucatecan Cooking Class, Foodies Everywhere Can Now Make Gourmet Traditional Mexican Recipes at HomeRiviera Maya, Mexico (August 28, 2017)
- 1 lb - grouper
- 2 tsp-axiote seasoning (ground annatto seed with guajillo and chipotle chiles)
- 4.5 c - orange juice
- 1.5 oz - bitter orange juice or lemon juice
- salt - to taste
- pepper - to taste
- 1 tbs - garlic, chopped
- 2 tbs - onion, chopped
- 2 - plantains, mashed
- 2 c - half and half
- 2 - yellow peppers, julienned
- 2 - red peppers, julienned
- 1 stick - butter
- 1 T - olive oil
- Blend the axiote, 1 tsp of garlic, ½ cup of orange juice and lemon juice in a food processor. Marinate fish in mixture for 30 min.
- Sauté the peppers with the chopped onion and remaining garlic; keep warm.
- In a sauce pan, reduce the remaining orange juice to low heat until it's a tenth the original amount. Add twice the amount of cream and reduce a few minutes until thick. Add 2 T butter and set aside.
- Peel the plantains, cut them and bake them at 375F for about 25 minutes. Then, blend them with the remaining cream. Strain and reduce the mixture until it has a puree consistency. Finish with 2 T butter and set aside.
- Add 4 T butter and oil to a pan. Cook the fish for a few minutes on each side until the fish starts to golden.
- To serve, plate the plantain puree, followed by the fish, and then garnish with the vegetables on top.


Beautiful tree laden with fruit this year. I've just been reading about ripening them with ethylene producing fruit like apple in a paper bag, which is new to me, we usually just wait til the first frost and then they go all gooey and lose the astrigency. this year there are so many i would like to start eating them soon so will give the paper bag a go tomorrow. Tried the freezer way 2 weeks ago and it didn't work but maybe that was too early. What do you do with yours?


Welcome to our delectable collection of food and drinks quizzes and questions that will tantalise your taste buds and challenge your culinary knowledge. Dive into a world of gastronomy with our carefully curated assortment, featuring a variety of PowerPoint quizzes, quizzes designed for pubs, and downloadable pub quizzes that cater to foodies and quiz enthusiasts alike.
Indulge your curiosity with our captivating PowerPoint quizzes that explore the world of food and drinks. From exotic ingredients to culinary traditions, our visually engaging quizzes are designed to add an educational twist to your pub nights or private gatherings. Elevate your quiz experience by immersing yourself in a feast of knowledge, complete with vibrant visuals and thought-provoking questions.
For the pub owners seeking to enthral their patrons, our quizzes for pubs are a culinary delight. Crafted to entertain and educate, these quizzes bring a new flavour to your establishment's ambiance. With rounds dedicated to gastronomic wonders and beverage trivia, our pub quizzes create an interactive and sociable atmosphere, making every quiz night a memorable event.
If you prefer the convenience of digital content, our downloadable pub quizzes provide a scrumptious serving of fun. Unearth the secrets behind your favorite dishes and beverages from the comfort of your home. Whether you're an avid food enthusiast or a pub owner in search of engaging content, our downloadable quizzes offer a flexible way to savour the world of culinary trivia.
At www.Power-PubQuiz.com, we're dedicated to delivering food and drinks quizzes and rounds that blend entertainment and education seamlessly. Our collection spans a smorgasbord of topics, from global cuisines to beverage pairings, ensuring there's something to whet every appetite. Whether you're hosting a pub night, seeking engaging content for your establishment, or simply craving a dash of gastronomic knowledge, our quizzes cater to your palate.
Delve into the tantalising world of food and drinks with our captivating quizzes and questions. From PowerPoint quizzes that showcase the culinary arts to quizzes designed to elevate pub nights and downloadable options for ultimate convenience, our collection promises a flavourful journey of discovery. Elevate your quiz experience with and embark on a culinary adventure that will leave you craving for more. Link


Usually, when you somebody tells you about delicious and fine food, you’d think of somewhere like Italy or the South of France. Certainly not the East Coast of America. Hopefully, I’m going to change your mind with this post because American food has a huge range of diverse food to offer, from Italian-American to Puerto Rican and Chinese in New York.
I like to think of myself as pretty good in the kitchen, mostly thanks to my ten years in the catering trade when I was younger, where I would do every job from washing dishes, to waiting tables and making food for hotel guests. I even met the Royal Family on a Navy ship in Portsmouth many years ago, and served their wine.
In short, I have an appreciation for great food and I’m not alone there either – the Americans seem to use it as their favourite pastime. There are fast food places everywhere.
In New Jersey, for example, you can go to Wawa at lunch time and make your own sandwich up on touchscreens which is pretty much like the automated version of Subway, and grab a water ice (known as a Slush Puppy in the UK) from an ice cream place after. Then in the evening after dinner you can head down to a local funfair and get some funnel cake. We did all of these things, and while I wasn’t particularly fond of the funnel cake, I loved the atmosphere there – it was exactly like being on the set of a movie.
Not too long ago, I read a discussion about living cheaply in New York City and food was mentioned. It turns out that a hugely popular dish is something called Pernil, which is slow-cooked pork shoulder. It’s cheap, and because it’s slowly cooked at a low temperature it turns out to be amazingly tender when done. It’s pretty common in the Puerto Rican community in NYC, and one day I had a go at making it myself! Here’s how it turned out:
I’m going to turn my attention to the inevitable here: burgers.
Burgers, burgers everywhere…
You see, in Britain we also have McDonald’s, but the portions are a lot smaller than in the US. When you order over there, they hand you an empty cardboard cup with your meal and your first thought is “where the hell is my drink?”. Fear not young man; you get unlimited drink refills in virtually every food place in America. Also, the smallest burger they do is a double quarter-pounder:
We also went to a cute little place called Johnny Rockets, which is a 50s-themed restaurant on South St in Philadelphia. The staff inside will sing to you and put on a show sometimes. I felt like I was on the set of Back To The Future. Cherry Coke with a straw in it was the obvious choice of beverage to accompany the food.
While in New York on our second visit to the city, we were feeling a little hungry when we saw a board outside an Irish bar which advertised something called a “Hulk Burger”. I was already sold by the name of that thing, so we went in. It was an absolute monster and I finished it all. Glorious.
I’ve already mentioned the Chinese food in a previous post, so I’ll skip that for now and move straight onto my favourite: Italian-American.
Now this is where I feel at home – I love pasta, chicken, and white pasta sauces (I’m not a huge fan of tomato). While talking on Skype with my friend from South Jersey, she’d tell me about all the wonderful food they would have as an Italian-American family and a particular dish called Chicken Florentine.
I’d link it to you, but most of the recipes you’ll find on Google are just plain wrong. The way I learned to make it was directly from an American mom. In a nutshell: you take chopped chicken breast, fry it until cooked in a large pan/wok, then add cute bow-tie pasta, salt/coarse-ground black pepper/garlic/oregano, cream, milk and spinach then serve it in little bowls.
I also remember having a conversation about deep fried food, and she mentioned deep fried Oreos. Yep – those little cookie things. I was skeptical and thought I’d probably throw up if I tried one, but when we went to Atlantic City on the Jersey shore, I had my chance.
They were incredible. Like little chocolate cakes!
If you know Philadelphia or have been there before, you’ll know what the holy grail of food in that city is. I probably don’t even have to say its name, but for the benefit of everybody else: Cheesesteak.
I had no idea what to expect when I first heard of it. My first thought was: “so what do they do, put a slice of cheese onto their sirloin or what?”. Nope, not at all. What a Cheesesteak is (apart from being the most delicious way to eat steak ever), is an 8-10″ long baguette-style bread roll filled with very thinly sliced ribeye steak mixed with cheese and onions, served hot.
On my final day in Philly, her dad drove us down to Geno’s to try out the famous steaks they do there. I’d had one before, but this is different. This is where Cheesesteak was invented. I placed my order at the little window and literally in 10 seconds I had a “wiz wit” in my hand for $8.
I’m not exaggerating when I say it’s the best fast food that I’ve ever had, by a long way!
If this kind of food replaced kebab shops in the UK, I would be a very happy man indeed. There’s also a potential business idea there… #hint
I could talk forever about American food, because it’s far more diverse than I expected. I loved the fact that I got to use the little food stalls they have on a lot of the street corners to grab a hot dog or a pretzel. They love pretzels there and I’m not talking about the tiny little snack we get in the UK either:
Being back in the UK doesn’t mean that I have to go without the new style of food that I’ve discovered – I’m a decent cook so I can make most things. If I can’t, then I can just order it from a specialist importer!
In summary, American food has more variety and depth than I could have possibly imagined. We didn’t even go to any classy/expensive places to eat out either. As I’ve probably explained in a previous post, being a guest at their Jersey home for dinner was a fantastic experience for someone who doesn’t even live in the same country.


The people who ruled Elba and succeeded each other not only left important traces on the urban level, but also in the local customs and traditions, which can now be discovered more in the island’s richness in food and wine.
The flavors of Elban cuisine are based on simple dishes made from local ingredients from the land and the sea. Over the years many recipes have been revised and refined to be suggested in restaurants. Many of these dishes require long and careful preparation. Among other things, we recommend trying the stockfish alla Riese, gurguglione (vegetable stew) and the famous fish “soup” Cacciucco all’Elbana.
The boiled squid, deep-fried “zerri”, breaded and fried sardines are also great for an aperitif.
All of these delicacies go well with the local wine, which in recent years has reached an excellent level in the Italian panorama. This goal was also possible thanks to the careful work of the Elban winemakers, who, accompanied by important and well-known winemakers, have received important awards and prizes. And last but not least, Elba Aleatico DOCG (a sweet and fortified dessert wine)… goes very well with one of the local dry pasta desserts.


Homemade Baby Food Purees
Making baby food from home is so easy, so fun and so rewarding. There’s a feeling of accomplishment and love that comes with being a homemaker. Once my son started eating solids I decided I’d make his food myself instead of purchasing the canned, jarred boxed stuff. Not that there’s anything wrong with those baby foods — most times they are either organic or all natural. It’s just making the food yourself takes you back to a time of self-sufficiency and taking care of the home.
So a great friend of mine sent me a book in the mail called Homemade Baby Food Pure & Simple. OH what a wonderful book! It’s my bible!! There are tons of wonderfully EASY recipes to get baby chomping on the healthiest veggies, fruits, grains, etc. All made from scratch and with love =) The recipes are quick and only require steaming, boiling and/or blending. Also, they’re so darn good I usually eat the leftovers!!
I usually introduce 1 or two new foods per week to baby that way I’ll be sure of no food allergies. And he really enjoys it if I mix some of ‘mommy’s milk’ in with rice cereal or oatmeal into the new fruit/veggie. There is no need to add sugar or salt to any of the recipes. You want baby to have the healthiest start possible so keeping it all natural and organic is best. The book includes yummy recipes to last through toddler years, even for baby’s 1st birthday party! It even gives appropriate ages to introduce a food.
In this photo I’ve ‘steeped’ plums for about 3mins then blended into a puree. And the other is baked acorn squash then blended w/ water into puree. Check it out.
I hope you guys have as much fun as I do creating new foods for your love bunch.
In Love Consciously Birthing


On the off chance that You Read Nothing Else Today, Read This Report on Pure Kona Coffee Beans
Coffee beans are brimming with oil. Gourmet Coffee beans can be purchased in various structures, by the pound or by the kilo, etc and there are heaps of assortments from which to choose. The accompanying thing that you’ll have to do is pound your gourmet coffee beans.
Utilizing Pure Kona Coffee Beans
All of the beans has a perfect parity of flavors that is a clear win. In the long run there’s a bean out there for all of us. Kona beans are a couple of the most costly on the division, and have come to be alluded to as the best of the simple best. In spite of the fact that there are a few one of a kind assortments of kona coffee beans promptly accessible, basically there are two vital types of plant, from where the beans come. All things considered, be sure you assemble enough data about where you can anchor the best Kona coffee beans from. pure kona coffee beans
Things You Won’t Like About Pure Kona Coffee Beans and Things You Will
In case you’re making your beans utilizing a plunger pot, the contact time should be 2-4 minutes. While purchasing or requesting coffee on the web, learn when the beans were developed. The technique you select for making the perfect coffee beans should be founded on your necessities and your extraordinary bean inclinations. Clearly don’t waver to try different things with various beans, yet enjoy the delight the best conceivable Coffee beans you worship.
Coffee is enhanced with the expansion of seasoning substances after it’s broiled. It can go through 3 or 4 unique wholesalers previously achieving the buyer’s table. All Kona coffees aren’t similar. It won’t give you sharpness, so you can have some Kona coffee consistently. The essential reasons Hawaiian Kona Coffee is so novel is because of the all-indigenous habitat in which it develops and how they’re collected. To win a delicious more some coffee, an individual must ensure they purchase just pure Kona coffee from Hawaii.
Coffee is developed in more than 50 countries around the globe. Kona coffee may be a perfect pick for you. It is a standout amongst the most costly coffees accessible. It is the top of the line coffee on the planet with the most elevated interest. It is low in corrosive substance to a great extent in view of the volcanic soil and immaculate atmosphere it is developed in. It is being sold everywhere throughout the world and is especially sought after too. Finding the legitimate Kona coffee might be hard in case you’re looking at the genuine spot.
Coffee comes in such huge numbers of assortments and varieties you won’t ever be in a situation to taste every one of them. When purchasing 100% Kona Coffee there are a few things you need to be on the watch for. Dodge mixes on the off chance that you want to encounter genuine Kona coffee.
Coffee wasn’t local to Hawaii. When your coffee arrives, it is critical to store it accurately. It makes the day flawless particularly toward the beginning of the difficult day. Terrible coffee is tantamount to awful sex. Developing coffee is like developing wine grapes. Living a long way from Hawaii does not pursue that one may not discover pure coffee.


A food and recipe journal
Celebrate good food and its role in your story.
Your kitchen is the heart of your home. It's where your family gathers, nourish yourselves, makes memories, and honors family traditions. Pause and savor the moments and recipes happening here.
4x5.5 inches (10x14 cm)
How this journal celebrates your food stories:
Dig into life's tasty stuff like childhood favorites and Sunday morning rituals. Record holiday customs and roles people have played over the years. Collect your favorite recipes.
- 64 pages of prompts and journaling spaces
- 12 thick recipe cards and "remember when" cards
- Spaces for doodling or adding photos, shopping lists, receipts, and pieces of packaging
- Embellishments including translucent patterned paper from Germany, pockets, labels, a divider, and tags
Wind energy and environmentally friendly dyes were used in producing many parts of this book. All journaling pages are 30% or 100% recycled. Recipes and stories shouldn't be forced in a book of numbered pages, so this book allows you to open the binding and add additional recipes and treasured bits from life.
Later, pass this unique family cookbook on to your kids.
The "extra recipe cards" pack includes a divider and 12 extra recipe and remember when cards.


“Al Housh offers traditional Sudanese cuisine, and recreates a souk layout and experience whereby customers are brought back to a time and place when the ingredients were at the core of the food they ate,” explains Daniel During, Principal and Managing Director of Thomas Klein International.
“Similarly, the interior design was inspired by the ancient street markets and souks, and we have created similar courtyards and alleys throughout the eatery, to create an authentic dining experience.”
The food and beverage concept was designed after scouring the country to learn about traditional cooking methods, recipes and ingredients.
“We visited every hook and cranny in every souk, every street and stall and spoke to many locals about the Sudanese food and their ways of eating.”
“After months of unrelenting research and education, it all became clear. This amazing food, and culinary traditions, along with the ancient recipes and cooking methods where all hidden in back allies in a huge city, accessible only to the male population, unreachable to women and children and families.”
“We needed to frame this proud heritage and make it available to the wider public and expose it to the world. We needed to showcase Sudanese traditions in a way that would make the Sudanese proud of what their land has to offer. Most of all, we were inspired to create a place that would appeal to Sudanese families and foreigners alike.”
TKI worked with several local and international companies to replicate the ancient Sudanese cooking methods while meeting modern standards of food quality, hygiene and safety. El Seref also has its own on-site slaughterhouse and butchery, as well as a fishmonger. Local breads are baked on site, and most vegetables and herbs are sourced locally.
The main focus was to create a buzzing, dynamic food hall/market concept, rich in sights and sounds, that truly celebrates the native cooking of Sudan. The restaurant features 25 different food stalls, including a spice market, fruit and vegetable market, a deli, bakery, pastry shop, as well as a butcher and fishmonger and traditional street food stalls.
“We also have many live cooking stalls to showcase a host of traditional methods of cooking such as Agashe – a western Sudanese method of grilling meat, whereby the meat and chicken is placed on sticks nestled in the sand around charcoal in a circle.
“There is also the Sudanese Wok and a Salat – a typical Sudanese grilling method whereby hot charcoal is placed in a sand hole and covered with pebbles on which marinated meat slices are cooked,” said During.
Al Housh also offers customers the option to buy fresh produce and ingredients, as well as hot dishes, from the various stalls, complete with expert advice. Diners can order from the stalls or from the menu, and dine in the restaurant or take their freshly-cooked meal home.
“Ultimately, the freshness of the food is very important to the entire concept, and diners are encouraged to watch their food being prepared at the stalls, thereby enjoying the action and traditional skills of the experts,” added During.
Thomas Klein International worked closely with Iskan, a Khartoum-based design company, for the design of Al Housh, which is owned by El Seref Tourism and Hospitality


Sage French Café
Florida, United States of America
are looking for superb country French cuisine at reasonable prices
in a casual French bistro ambiance then Sage French Café is
the perfect choice for dining out in South Florida.
Café is owned by award winning Chef Laurent Tasic.
has owned restaurants in Paris, Monaco and
in the French Antilles.
2000 Harrison Street
Hollywood, FL. 33020
Phone: (954) 391-9466
Back to Main Page


CHEF DONNIE MASTERTON IS A STAR IN SAN MIGUEL´S CULINARY FIRMAMENT WITH A CONSTELLATION OF SUCCESSFUL RESTAURANTS.
Fatima 7 and Café Casa Blanca are sparkling additions to Chef Donnie Masterton´s gastronomic galaxy. Masterton achieved culinary gravitas by way of NY, LA and San Francisco orbiting luminaries like Wolfgang Puck, Alice Waters and a host of other worldly influence across seven continents. The chef´s passion for Mediterranean cuisine pairs perfectly with Casa Blanca’s Mudéjar style. Emphasis upon freshest, sustainable organic practices, locally and seasonally sourced served in one of four captivating dining areas: the patio, lounge, upstairs in the Fatima 7 dining room, and balcony overlooking the Templo de San Francisco. Fatima 7 will open for service in April, 2019.


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Nearly 350 varieties of old tomatoes, accompanied by aromatic herbs, can be discovered during the last weekend of August, the 25th and 26th in Migennes (89). Cultivated in their gardens by members of the Horticultural Society of Yonne, all the tomatoes will be offered for tasting.
This festival of ancient tomatoes aims to introduce amateur gardeners and lovers of the vegetable garden to varieties brought up to date, sometimes long forgotten. Pleasure for the eyes but also taste and cultural pleasure since each variety is presented labeled with a reminder of its origins and history, accompanied by aromatic herbs that suit it. Culinary events are also on the program of this event organized by members of the Horticultural Society of Yonne. Jean-Marc Huot, collector of varieties of old tomatoes will come to present amazing tomatoes by their sizes or their colors during a conference during these days. In garden centers and specialized stores you can generally find 20 to 25 varieties of old or contemporary tomatoes. This goes for the old varieties, from the cherry tomato to the pineapple tomato which is a very large fleshy yellow fruit which can reach 400 g, the horned Andean variety, very fragrant that Vilmorin markets, the beef heart which owes its name to its heart shape, Crimean black, or green tomato "Green Zebra" which also exists in a variety called "cherry". Fans of "contemporaries" will find themselves with "Roma" or "Olivette", "Pyros" or "Saint-Pierre". If you are creating a vegetable patch on the balcony, prefer the so-called "determined" tomatoes which will produce over a period of six weeks until the end of July. This will avoid the laborious dilemma of the holidays. Practical information : "Old Tomatoes" August 25 and 26 at Migennes (89), under the covered market, Place de la République, 10 a.m. to 7 p.m. Entrance: 1 €. Free entry for children under 12. 03.86.40.64.00 [email protected]


Looking to throw the event of a lifetime? You'll need some great food and drinks. That's why The Soda Pit offers soda truck and dessert truck catering services. We'll bring our truck to you and serve anything you could want for your event, or we can set up a bar to serve food and drinks at your venue. No matter what you choose, you'll love what we bring.
Call us today to set up dessert truck catering or soda truck catering services in Laramie, WY.
Our dessert and soda truck catering services are perfect for any occasion. For example, we'll be happy to cater for your:
- Birthday party
- Corporate event
Our prices start at $250 but vary depending on your needs. Reach out to us today to get informed on all of the details.


20/11/2014 17:00:00 21/11/2014 00:00:00 15 Pie and a Pint Thursdays The Victoria Freehouse
10 South Front Street,Philadelphia,PA (215) 543-6089 false DD/MM/YYYY Thursday, November 20 5:00 PM - 12:00 AM Price: 15.00
Join us every Thursday for freshly baked traditional British pie and a 20oz Imperial Pint for $15.
Here's the deal:
Pie + Choice of Side (Mushy Peas, Chips, Mash, Salad) + 20oz Imperial Pint = $15.00
Cornish Pasties, Lamb Mint and Potato Pasties, Steak and Ale Pies, Chicken Mushroom Pies..


This is one of the wedding cakes I have made. It was made for a neighbour of ours.
I love using fresh flowers for cakes. I especially think orchids are so gorgeous. The bridesmaid dresses were the same color as was on the cake. When I make a wedding cake I usually make another cake which I call "the fun cake". It usually is a carrot cake and depicts things about the bride and groom that are fun or humorous. I will post that one in the next post. This cake was chocolate and I mean chocolate!!!
Have a Blessed day.


Business is booming in the agriculture sector and this can be attributed to the introduction of robotics in the industry. In fact, it has been so good that it has attracted a number of new investors and companies. New professionals are also getting interested in the industry.
Most of this response to the industry is due to the adoption of new technology such as industrial robots which have highly improved the production capabilities of agricultural products. With the rapid development of technology, the agriculture industry can only get better.
In order for this to happen, production yields have to be increased significantly. The world population continues to increase which means more food is needed. It will be up to the farmers to keep the world nourished and well fed. With this kind of pressure, the industry has no choice but to look for ways to ensure that food production goes up.
Agricultural robots couldn’t have come in at a better time. They are aiding farmers to increase food production in many ways. Some of the robots that have been adopted in the agricultural industry include drones, robotic arms, and autonomous tractors.
Some tasks in the agriculture sector are rather slow and repetitive which is very dull for farmers who can get bored and distracted as a result. Agriculture robots take over these tasks and free workers to undertake less boring tasks. The robots are used for applications such as:
- Controlling weed
- Utility platforms
Robots are revered in many industries for their not only for their precision but also for their accuracy and speed. In the agriculture industry, this feat is especially appreciated during harvesting and picking. Robots not only harvest fast, but they are also able to reduce the amount of waste from yields being left behind in the field. This helps to improve the size of the yields.
Harvesting and picking robots are therefore some of the most popular robots among farmers. Technology is helping the agriculture industry to improve production in many ways. The demand for food is almost more than the available farmland in which to grow it and the farmers must figure out how to close up this gap. Technology is one way to ensure that yields are enough to feed the growing population.
Benefits of Automation
Robotics in the agriculture sector has raised the hopes of many pessimists and they are also seeing the possibilities of making a living out of agriculture. Farming was hitherto an occupation that was looked down upon.
Automation is not only beneficial in crop farming. It is also quite useful in dairy farming. For instance, fitness trackers used for cattle are becoming a phenomenon. Sensors are attached to the trackers that send back data on the animal’s health and wellbeing. Interestingly, this data can be uploaded to social media, especially Twitter.
Other robots include milking robots which allow cows to choose when to be milked. Additionally, a large scale dairy farmer has the advantage of having a system that works efficiently and fast for him or her. The farmhands can then be engaged in other duties or at the very least, released fast to attend to other farming needs.
Apart from producing more yields, farmers have the added pressure of ensuring that their processes are eco-friendly and sustainable. This means farmers figure out how to:
- Use water efficiently to avoid waste
- Reduce the use of pesticides and other chemicals
- Work on sustainability
- Produce top quality food
Robotics can help farmers to achieve these goals.
Agriculture is fast moving on from the regular tractor that was the epitome of farming to fully automated machines. Robotics experts are developing driverless tractors that will take farming to the next level.
Inasmuch as the farming environment can be complicated and therefore not very easy to predict, technological advancements in the industry continue to take shape and are expected to take over many more farming activities.


East London Biogas is the first commercial scale anaerobic digestion plant in Central London. Construction commenced in 2013 and it opened for business in February 2014. Since then, the plant has been generating renewable energy from London’s food waste and recycling London’s garden waste. It is situated on the Mayor of London’s Sustainable Industries Park in Dagenham.
The anaerobic digestion facility processes up to 35,000 tonnes p.a. of food waste collected from local households, commercial and manufacturing enterprises which is combusted in two gas engines of aggregate 3.5MW to generate enough renewable energy to power approximately 2,000 homes. The process also produces 42,000 tonnes of PAS110 accredited digestate each year which is used as a fertiliser on local farm land.
The in-vessel composting facility processes up to 19,000 tonnes per year of co-mingled green and food waste collected from local households to produce PAS100 accredited compost for agricultural use.