A Page From Betty Crocker’s Cookbook
Recently, while sitting in my chair drinking the last of my breakfast coffee, a thought staggered into my mind. I must confess most thoughts are quite lonely once they enter my mind, but this one had a nagging element to it.
Experience has taught me I should never give in to these strange trespassers. Every time I entertain any of them, I’m the one getting burnt.
This time was different. Don’t ask me how it was different, or how I knew it was different, it just was. Of course, looking back I could have been wrong.The thought: "why not surprise my wife by baking her a cake?"
I know what you’re thinking. I thought the same thing when this suggested itself to me. But, the more I thought about it, the more delightfully delicious it sounded. How can anything go wrong if I am doing it for my wife?
The only question I needed to answer was what kind of cake should I bake.
After a long period of ruminating, I settled on a lemon sponge cake with peanut butter icing. This was going to be the best surprise my wife has ever received from me.
Sitting in a prominent place in the kitchen is my wife’s Betty Crocker Cookbook. I don’t know how long she has had that book, it’s been in our kitchen for as long as I can remember — which really may not be that long when I come to think of it.
I took the book, sat in my favorite chair and opened it. How do you read a cookbook? As I leafed through it, it did not have any rhyme or reason to me. In musing on the book I said to myself, how important is it to follow directions?
Placing the book back in its revered spot, I concluded that since this was my cake, I didn’t need help from anybody else, particularly Betty Crocker. This is the difference between men and women. Women need a lot of directions, while men enjoy the liberty of doing their own thing.
I knew exactly what I wanted. A lemon sponge cake, with peanut butter icing. What could be simpler?
Retrieving a large mixing bowl, I assembled all the ingredients I needed; flour, sugar, eggs, milk and baking powder. Everyone knows you cannot bake without baking powder.
I have no idea what baking powder is, except when you bake you use baking powder.
I put everything in the mixing bowl. The only thing I wasn’t quite sure of was the measure, but how hard could that be anyway? Betty Crocker mentioned a cup of this and a cup
of that, but never defined what she meant by a cup.
I went to the cupboard and looked at all the cups. There were all kinds and sizes of cups and I did not know which one to use. I eyed a large coffee cup and said to myself, this will do just fine.
I dumped 6 or 8 cups of flour into the mixing bowl, I can’t remember how many. Then I cracked a dozen eggs and put that into the mixing bowl as well. Pouring a quart of milk into the mixing bowl, I whipped everything into a nice batter.
This was to be a lemon sponge cake but I could find nothing marked lemon in the cupboard. I opened the refrigerator, and as luck would have it, I found a quart of lemonade.
I poured this concoction into the largest cake pan I could find. As I was about to put it into the oven, I remembered the baking powder. How is this cake going to bake if it doesn’t have the baking powder?
Setting the cake pan down, I grabbed the baking powder and liberally sprinkled it on top of my batter. I have no idea what baking powder does but I put enough on my cake so it would do a good job.
Into the oven the cake went, and with a flick of the wrist I turned the temperature to 450 degrees. Remembering this was a big cake, I readjusted the temperature to 650.
The bigger the cake the hotter the oven, is what I always say.
Now all I needed to do was wait for my cake to bake. As I was waiting, I heard rumblings coming from the oven but just chalked that up to a good cake baking.
I guess I fell asleep, because the next thing I knew there was a strange odor permeating the air. It smelled a little smoky and then it dawned on me. My cake, it’s done.
What I pulled out of the oven did not resemble any cake I had ever seen. It looked like a burnt pancake, twice the size of the cake pan, with some kind of disease on the surface.
No amount of peanut butter icing in the world could camouflage this disaster.
It was about this time I began reassessing the idea of reading directions. Maybe instructions have a purpose after all.
I remember something the Apostle Paul said. “Study to show thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.” (2 Timothy 2:15 KJV.)
To live right without getting burnt you need the right directions.


As a lover of food…this is definately a recipe i will try out. What about you???
This time of year, I always keep the makings for different kinds of cookies in the cupboard. Mainly because I never know when I’m going to be snowbound–or in the case of our recent weather, house bound, because it’s so cold! While I love a lazy day at home, around 3 p.m. I start getting stir crazy. One year I was stuck inside for two days during a massive blizzard and made a different batch each day. Forty-eight hours later when the plow man arrived with a backhoe to “plow” the driveway, I was able to give him a bag of homemade cookies!
These cookies are an old family recipe and I love making them in the winter because I always have a fresh orange in the fridge (although you can always use dried orange rind, too). Yes, I use shortening, but you can substitute butter, which would make then…
View original post 231 more words


We never stop to think about the food the eating. We GLANCE over the nutrition label or the ingredients, but never really think if this is something that is good for the body.
We see something one the label “LOW SODIUM” or “50 Calories” and think that is good enough.
We are eating food “LIKE” products today. For example, fast food hamburger “ONLY” contain one to four percent beef. That means that the hamburgers contain ninety-six to ninety-nine percent of fillers. What are these fillers and how do you think they can sell them for so cheat?
Hamburger are not only food that contain fillers, many of the products we purchase at the grocery store contain fillers, like, MSG and many others.
Because the food industry uses these fillers and/or additives, our food seriously lacks nutrition and let’s not forget the illness the help cause, allergies, digestive, diabetes, liver, skins, weight and a host of many others.
Posted in: What Are The 7 Essentials


Eating Vs Scoffing
As I sit down to eat my meal I catch myself instantly grabbing my phone to check social media. It’s at this point I’m reminded of a conversation I had with a client no more than a week ago about his eating habits on the road (he travels lots for work). Are you eating your food or Scoffing it down distracted?
We discussed the vast difference in the whole eating experience when eating distracted. It became very apparent the repercussions of ‘scoffing your food down’ whilst driving, working or distracted on social media made the food not only less palatable but less enjoyable as a whole. This can lead to feeling hungry when you’re not and craving sugary snacks.
Food is so accessible now that we barely pay it any mind when we are in a rush. Although we are more fussy than ever with the wide-range of food options available to us, we limit our ability to enjoy the experience of eating when no attention is being paid to the process.
Without paying attention to our food, it becomes less entertaining. Distraction takes away from the nuance of flavour, texture, smell and taste. There is enjoyment to be had in the different combinations of food, the order you eat it and the different things that you have on your plate. To begin to have a better, more positive and enjoyable relationship with food, it helps to take your time when you are eating it.
Now I have the pallet of a five-year-old and judge meals on a scale of yummy or not yummy and couldn’t tell you what spice has been put in any meal. It’s either yummy or not. But as I decided to put my phone down for five minutes to eat my meal without distraction, my experience of what was a very basic food (chicken, garden salad, rice) became a lot more enjoyable. I paired the foods on my fork better so wasn’t left with a huge plate of salad at the end with no chicken or rice to eat it with this left me feeling a lot more satisfied. Because I wasn’t distracted whilst eating felt more relaxed because my brain was able to switch off from everything else for the duration of the meal.
This was the very same experience my client had when he decided to pull over on the side of the road to eat, compared to ‘scoffing’ his food whilst driving. The impact of this very simple change in the way we eat our food leaves us feeling a lot happier, sated and fuller, avoiding the need for sugary snacks.
Try it for yourself. Eat your food away from the TV, computer, mobile phone and take 10-30 minutes to relax and enjoy your food. Don’t just scoff it down so distracted that you don’t even realise you have even eaten.
31/36 Aughtie Dr, Albert Park VIC 3206
In the South Melbourne FC/Sydney Swans Building.


Losing weight is one of the most strenuous tasks that overweight people face on their weight loss journey. Many of the people are not educated in this sector and end up following diets that do more harm than good. Yes, there are certain diets specifically tailored for certain body shapes, but if you want to lose weight fast and effectively, then low carb diets are as follows.
Low carbohydrate diet
A low-carb diet is one that is moderate, or sometimes extremely, low in carbohydrates found in abundance in grains, fruits, vegetables with starch, wheat products and pasta. Being low in carbohydrates, this diet is excessively high in protein and fat derived from animal and vegetables alike.
How Does a Low Carb Diet Work?
Intake of products rich in carbohydrates causes insulin levels to peak. The high amount of insulin blocks the fat that leads to the burning of glucose instead of fat.
A person loses more weight during the initial period of low carbohydrate diets. The reason for this is because the low levels of insulin in the body causes the kidneys to shed an excessive amount of sodium. In addition, carbohydrates in the bodies are stored as glycogen. Glycogen binds water molecules to the liver and muscles. When the level of carbohydrates is reduced in the bloodstream, the amount of glycogen is automatically reduced, bringing the water level with it.
The initial reduction in carbohydrate intake leads the body to lose sodium along with water leading to greater weight loss in the initial period.
Foods to target on a low-carbohydrate diet
A low-carbohydrate diet requires individuals to reduce carbohydrate-rich foods. What this means is that people would have to adapt a specific diet that is high in protein and fat. Fortunately, there are a plethora of healthy alternatives that are extremely high in healthy fats as well as protein.
Meat and poultry: Meat includes all kinds of raw meat you can imagine, such as beef, lamb, veal and pork. When it comes to poultry, always try to eat turkey, chicken, duck and any other bird with their skins. Processed meat should be avoided at all costs, but if your cravings take more than you always opt for one that has the least amount of carbs in it.
Seafood: Always avoid fish or seafood grown or grown. Instead, choose wild or freshly caught seafood.
Healthy Fats: All fats and oils that are solid at room temperature like lard, butter and ghee are extremely healthy. Avoid trans fats and hydrogenated oils.
In general, everything in this diet is recommended except foods that are high in sugars, starches and inflammatory oils.
A low carb diet could do wonders at first, but a healthy amount of exercise plan should be followed along to aid in weight loss journey. On the other hand, losing weight fast on a low carbohydrate diet without any direction or guidance can be harmful, so always try to take the help of professionals in this regard.
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NORMA KAMALI Fashion Designer
You came into our mind first working on this special project because you are a fashion designer who has a very healthy life style with healthy diet.
I live a life of creating fantasy about fashion. Whatever we feel inside reflects our appearance. No matter how beautiful the dress you have on, it cannot make the person herself more beautiful. Beauty comes from what you put inside your body, basically what you eat.
What’s your selection today?
I want to share what a great dish one can create using just 3 ingredients: Strawberry, Mint & Coconut. People say that there’s nothing to eat in your diet. But look at this fruit salad. It’s a fantastic dessert especially in the summer. I never said, “I’ll never have pizza until I die!” I don’t have any craving for it and don’t feel like it.
The color combination is really beautiful.
Last night, I had cauliflower wtih turmeric which has beautiful orange color. It’s healthy for you and has sharp & spicy taste. It’s fantastic with sea salt, olive oil and lemon. My apartment is very similar to this Wellness Café and goes well with the colors of the fresh ingredients. I’ll have pink salmon with green vegetables & orange cauliflower for dinner tonight.
What’s your normal diet/menu?
It’s very simple. Vegetables & juice and fish twice a week. I normally have raw food that’s not processed besides fish. I had no idea that I’ll not eat bread any more.
What made you start this simple diet?
I didn’t feel that great whenever I ate meat from when I was young. We had meat for dinner every night at home and I often got sick. So, I researched what to eat and found out about macrobiotic diet and raw food. It’s been 20 years since I stopped eating meat. So, I can no longer eat ay food w/brown color.
Please explain to us about your olive oil collection that’s displayed at the café.
Olive oil is the most amazing ingredient. It cleans the stomach and kidney, the leaves can be used as supplement and if you add it in the soup, it can increase your immune system. If you visit the olive fields, one can find all kinds of recipes for home cooking using olive oil. That’s probably why my mother fed me a spoonful of olive oil every day.
VISIT THE WELLNESS CAFE


Every 1st and 3rd Wednesday of the Month!
This past Wednesday was the Food Truck Fiesta in the Plaza de Las Cruces! This Food Truck event changed it’s location from Telshor 12 to Downtown Las Cruces to give Las Crucens a taste of fresh food on the Plaza. This event focuses on bringing the community together to try local food and promote small food businesses.
So what can you expect?
Besides a variety of delicious fresh food you can expect live music, beautiful weather, and community engagement. Tables and chairs are set up around the plaza allowing foodies to enjoy eating in the most beautiful part of downtown. Most entrees range from $5-10 and sides between $3-5.
Who will be there?
Green Chile Paddy Wagon:
There is probably nothing that beats green chile anything! The Green Chile Paddy Wagon specializes on a menu that takes Southern NM’s most famous food ingredient and adds it to delicious brisket and paddy dishes.
Recent winner of the Burger Dome Grill-Off, Luchador is known for it’s amazing and unique Mexican street food and providing customers with a chance to try homemade aguas frescas. To keep things unique and lively, Luchador changes their menu but their quality stays the same!
A delicious food truck to get gourmet style burgers and other entrees. 138 takes the mundane out of everyday meals and makes them fresh with new flavors.
Joshua’s Pie Wood Fired Pizza:
You can honestly never go wrong with pizza. Joshua’s Pie has their own portable wood fire oven to cook pizza on the go! How awesome is that? With toppings that range classic to unique every pizza they make is delicious and needs to be praised. Because pizza.
A farm to table food truck. If you like having a sustainable meal that is all local this is the place you need to go. With 25% of their product coming from their farm and 75% coming from other local growers Wannabe Farms is a great food truck with menus changing each week depending on what’s in season.
La Ristra Express:
Small costs for a lot of delicious Mexican food? Sign me up! La Ristra Express masters homemade Mexican food. Their signature entree are jumbo sized gorditas. Delicious!
Emmy’s Elephant Ears:
Fried oreos. Elephant ears. FUNNEL CAKE. Delectable carnival desserts to eat after you’ve finished your meal. Speaking from experience the funnel cakes are out of this world.
Ballon animals and aguas frescas? Party Animals has everything you need to have a good time and let your inner kid out.
With a 5 star rating on Facebook its easy to see why The Backyard has people spreading the word about their amazing burgers and hot wings. Large and juicy burgers and great customer service make this food truck a must when at the Food Truck Fiesta.
With 8 varieties of hamburgers Chango Burger has something for everyone. With house-made teriyaki and grilled pineapple on burgers this place is the epitome of great burgers.
A one stop shop for all your food needs. Burgers, hot dogs (hence the name), grilled chicken, and even cole slaw! Happy Dog is a great place if you want to try a little bit of everything!


Some mom-daughter time with Katheryn.
She is so interested in baking – she loves making those little Pillsbury dough boy cookies, the ones where you just stick them on the pan. I had such a craving for those when I was pregnant with Nickolas – and couldn’t find them anywhere.
I thought it would be fun to make some shape cookies together. I used to do a lot of Christmas baking when I was in school (nothing like putting off studying for finals by making dozens and dozens of cookies).
I will admit that I did cheat a bit. The dough isn’t from scratch – but more of that Pillsbury frozen dough stuff. But it got the job done!
Katheryn really liked that she could make whatever shapes she wanted!
And we can make any Christmas shape we want!
And Katheryn's favorite Christmas shape!
All in the oven for baking
While those were baking - we decided to build a train!
(please ignore the well-lived-in background)
One thing about the train.
It kept melting on me!
A little time spent outside soon fixed that
Who knew we could do our Christmas baking with the backdoor open because it was too hot?!
We got the appropriate appreciation for our design
Then more decorating!
OK by this time Katheryn was no longer interested in our mother-daughter time.
She really just wanted to get dirty and/or eat some cookies
The kids had their very own cookies to eat!
Yummy, yummy, yummy!


H41 is a cosy restaurant with the look of an authentic pub. It is located in an old sawmill in the center of Wageningen. H41 is one of the most popular places in the region.
Restaurant H41 is well known for its variety of dishes, good quality and friendly service. Apart from our meat and fish dishes we have several great vegetarian alternatives. If you are just stopping by for a quick bite or looking for a three course meal, H41 is the right choice.
On the pages that contain an English flag, there is a translation available. We will be glad to give you more information when needed. It is possible to contact us by calling +31 317 - 42 17 15 or send an email to email@example.com.
Hope to see you soon!


15 Dec 2017
Environmental impact of foods
RIVM study of the sustainability of Dutch food consumption
For some years Blonk Consultants has been involved in a project on sustainable food consumption run by the National Institute for Public Health and the Environment (RIVM). Working with RIVM we developed a method for monitoring the environmental impact of Dutch food consumption. The method assesses several of the impacts of Dutch food consumption, including its contribution to climate change, land use, water use, acidification and eutrophication. The purpose of the RIVM project is to collect information and monitor trends in sustainability of the Dutch food consumption system. We began calculating the environmental impact of various foods for RIVM in 2015. Recently we were able to considerably expand the scope of the study, including the addition of products with a large water footprint.
Food consumption survey and life cycle assessmentFor this study the life cycle assessment (LCA) research method has been combined with data from the Dutch National Food Consumption Survey (DNFCS). An LCA gives insight into the environmental impact of products over their whole life cycle. The DNFCS has been collecting periodic data on food consumption and the nutritional status of the Dutch population since 1987. A range of food products have been selected from the DNFCS that together account for 80% of the environmental impact of Dutch food consumption. The selected foods include fruit, vegetables, nuts, dairy products, meat, meat substitutes, bread, cakes and sweet biscuits, alcoholic drinks and composite products such as tomato sauce and sausage rolls. Environmental data (life cycle inventories) have been collected for these foods.
Farm to forkThe LCAs are carried out under the farm-to-fork principle. This means that all the stages in the life cycle of the products are assessed: cultivation of the crops, transport, processing, packing, storage, retail and consumption. The last stage, consumption, also includes cooling, any preparation and cooking of the foods, food losses and waste treatment of the packaging materials. The assessment takes account of food losses throughout the whole life cycle. Pesticides are not included in this study, because unfortunately current data quality is poor.
Expanded scope and increased data reliabilityFor the most recent study we were able to considerably expand the scope of our research and improve the representativeness of the data. The study now includes products with a large water footprint. The water footprint is derived from data on the use of irrigation water and the level of water scarcity in the country where the product is cultivated or produced. Water flows are regionalised for calculation purposes. This brings the study into line with the most recent LCA impact model, ReCiPe (ReCiPe 2016), which was recently upgraded by including the water footprint as an additional environmental indicator. In addition, the Blonk Crop Mix Tool is used to determine the market mixes (product provenance).
Key insights into the sustainability of Dutch food consumptionRIVM pulls all this information together to monitor the sustainability of food consumption in the Netherlands. It is the first project to collect information and acquire knowledge about the sustainability of Dutch food consumption. The inclusion of all the data in a single, comprehensive and manageable database makes it easy to monitor trends in the future. Importantly, this also reveals the environmental hotspots in our food system. This RIVM project therefore makes a valuable contribution to better understanding the sustainability of our food consumption system.
Read more about this research
If you have any questions about this study or would like a life cycle assessment of your product or products, don’t hesitate to contact Jasper Scholten at firstname.lastname@example.org or call +31 (0)182 579970.


75g * 10 sachets
Ingredients : Agaricus blazei Murrill.Fruiting body.
Extracted by panted high tech process, it is 20 times more contrate compared to ordinary boilling method.Enzymatic hydrolysis to extract other active ingredients. Used only Japan cultivated Himematsutake and safe to consume. No preservative added.
It contains the unique b-1,6-D-glucan-protein-complex that is not found in other mushrooms (lingzhi,polyporus,xiangku,maitake).Beside its excellent immune modulation effects, this unique structure enables the active ingredient to be digested and absorbed more easily in the digestive tract.
Its fatty acids and steroid fractions also proved to have immune bosstering effects.
Its mycelium contains glucamannan polysaccharide-protein (more than 50%) that is bioactive and has excellent functional effects.
It is also rich in nucleic acids, organic acids, vitamins, minerals and fibers that make it an ideal edible mushroom for optimum health.
Various choices of product(tablet,powder and concentrate for easy consumption and convienent packing .
*Himematsutake (Iwade Strain 101) is not a medicine or a drug, it is the most potent immune modulating functional food and excesses consumption will not have any harmful side effect.It is highly beneficial for those who wish to maintain their health or sick person who wish to expedite their recovery.Consumers are advised to choose only pure Japanese Cultivated Himematsutake (Iwade Strain 101) tonsure its efficacy and quality.


Gastronomy and restaurants
Málaga has a very rich gastronomy, you can try out various cuisines, and you can buy good quality and fresh ingredients for your cooking sessions.
The most popular breakfast is toast with tomato sauce and ham or cheese. You can get a lot of great offers in several cafés, when you can get a coffee, fresh orange juice and the toast for a really low price: 3-5€. These „ofertas“ are really popular among the locals and the tourists as well. Great places for breakfast are La Canasta and 100 Montaditos.
If you like to get some fresh fruits for breakfast, I recommend you to visit one of the markets, for example Mercado de Atarazanas, you can get smoothies and fresh fruits as well.
Málaga is located on the south of Spain. That is why the temperatures are really high during almost the whole year. The siesta is an important part of the day, that is why the Spanish people close the most of the shops and restaurant around noon and they open it again around 5 p.m. The locals are having a late breakfast, then for lunch they usually grab something small and then they have a bigger dinner. On the photo you can see Chiringuitos, speciall grilled sardinias which are made on coal. It is a specialty of the region, you can have it almost everywhere at the beach. Perfect snack for lunch, wit some bread or with fries. The locals eat a lot of fruit during the day, a lot of them replace lunch with fruits.
If you like seafood I recommend you to try out the restaurants near the beach and discover the fresh seafood specialties. The best paella in town is at the Mercado de Atarazanas, which is a perfect amount of food for lunch- definitely worth a try.
The dinner is an important ritual in Spain and I have many tips for you.
The most authentic dinner what you can get is tapas. The city is full of tapas bars (my favourite is Jamones), where if you order a drink, you get a small portion of food. You can try a lot of different food and slowly you just recognize that you are not even hungry anymore.
There is an amazing pizza place in the city called Terra Mia. It is an authentic Italian restaurant, where you can get amazing Italian pizza. Do not miss it out!
But if you live in the city for longer time, you will have to start cooking. Cooking session with friends and then dinner together can be an amazing programme for the evening.


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Sign number 56852091 that I’m totally morphing into a domesticated being:
It’s 11 pm and I am translating the entire flyer/advertisement from the hypermart from Italian into English. And deriving an unexplainable satisfaction out of it too >____<
You know, I’ve been having a hard time buying fish at the hypermart coz of course, their fish is different from the ones we have back home. Lots of trout, salmon, halibut. cod. But I’m not accustomed to these types of fish. So what we did was to experiment slowly with the different types of fish and buy different types each time we go fish shopping.
I like salmon. Grilled, pan-fried, almost any way is good for me. (Try it with balsamic vinegar, really good). It’s meaty, smooth and almost buttery even. Will buy again.
I HATED trout although it comes from the same family as salmon. Perhaps we bought the fresh water type. We’ll never know. But I will never buy it again. It was sooo fishy tasting. Bleargh.
Sardines. Not from the can, but fresh. Cheap. Tastes quite good grilled. But the bones. OH THE BONESSSSS! Do not believe what they tell you about being able to eat the pin bones and all. IMPOSSIBLE. It had the most bone I have ever come across on a fish. And mind you, its not just the “backbone” I’m talking about here, but the TINY, sharp bones that are not tiny enough to be eaten whole and swallowed. Out of 8 fish, I only managed 1 teeny one. That too with a little bone getting stuck in my throat. Luckily it went down quite easily. I dunno how HB managed to eat the rest. Will never buy again.
Perch. We bought the African Perch. Quite cheap. Quite tasty baked with breadcrumbs, garlic and cheese. Light taste to it. Will buy again.
Tuna. Not those in a can, but tuna steaks. Man, they are really meaty. And mighty expensive too! Like EUR9 per piece (per person!). I ate this at a friend’s place over here. Although I thought it was mighty generous of him to cook tuna steaks for 5 of us (that’s about EUR50 for one course), I thought he could’ve made it a little more interesting instead of just pan frying it with olive oil, salt and pepper. Quite yummy, but don’t think I’d buy it coz of cost. I’ll stick to canned tuna thankyouverymuch
Anchovies. (Not ikan bilis) I figured, since I’ve been waxing lyrical about Foccacia with anchovy in my previous post, I’d take a picture of how the anchovy looks like.
Now this 720 gram jar of yumminess doesn’t come cheap. It’s about EUR10. The anchovy fillets are soaked in olive oil. They may not look very appetizing here, but oh trusttt me, they are to die for.
And in case you are curious, the jar on the left (melanzane) contains aubergine/eggplant, tomatoes and some other goodies. It’s sorta like a pickle. I have no idea how it tastes like. HB got it as part of his company’s Xmas goodie bag. Actually it came in a box, and I was as amazed as heck at the contents. But I digress. And the carton on the right contains tomato paste.
So yeah, anchovies. I’ve not bought the fresh version, but the jar ones as above: Will SO buy again and again
Gilt Head Bream. Oh my. Finally! A type of fish suitable for Asian cooking. I steam it Chinese style. It was sooo good satisfying my (our) craving for Chinese style steamed fish. The other fish I mentioned above are not suited for Asian style cooking. But bream, it was heavenly. The flesh was firm, tender and sweet. Will definitely buy again.
I actually spent a whole hour looking up types of fish and its name in Italian, so that the next time I go fish shopping, I won’t be so perplexed and go eeny meeny miny moe to pick one. >____<
I know how frustrating it can be to not know what you’re buying, so if you’re a non Italian who speaks/reads English AND who can’t tell a catfish from a stingray , here’s a list of popular fish, those in bold are in Italian:
Salmon = Salmone (duh)
Trout = Trota
Perch = Persico
Anchovy = Alici / Acciuga
Sardines = Sardina
Gilthead bream = Orata
Sea bream(red) = Pagro
Bass = Branzino/spigola
Sogliola = Sole
Cod = Merluzzo
Herring = Aringa
Mackerel = Maccerello / sgombro
John Dory = Pesce San Pietro
Tuna = Tonno
Octopus = Polpo
Squid = Calamaro/Totariello
Flounder = Passera Pianuzza
Haddock = Asinello
I’m not all THAT bad when it comes to picking out fish, it’s just that I’m more accustomed to Ikan Tenggiri, Ikan Kembung, Ikan Bawal, Ikan Selar you get my drift
Damn. I can’t believe I wrote an entire post about fish.


So, I was really hoping to have a pretty block to show you this morning, but that isn't going to happen. First, because it isn't morning around here anymore, and second my block didn't work. It is really pretty, though all the important points are going to get cut off if I trim it to the 12.5" that it should be. I'm hoping to get a quick nap in after I finish this post, so maybe after that my frustration will have eased and it won't hurt me so much to rip it all up.
So instead of the block, how about some salad dressing? Anyone?
I always have the best of intentions about making homemade salad dressing since it has to be so much better for you than the stuff from the store. But, I always forget until about 5 minutes before supper when I'm setting the table. So I hang my head in shame and get out the Hidden Valley Ranch instead.
The other day during lunch I was glancing through my shelves of cookbooks looking for something to read when I remembered this gem:
I'm pretty sure I ordered it from a garden seed company a few years ago, but here is a link to it on Amazon. The recipes are organized by type of vegetable which are in chronological order based on when they are harvested. So basically the first recipes are for asparagus and peas since those are pretty much the first things harvested out of the garden. There are also interesting interviews with gardeners and growing tips for each vegetable. I haven't made too many things out of it yet, but I hope to use it more in the coming months when our garden starts producing again.
In the chapter devoted to salad greens, I found several interesting recipes for dressings, but the one we made the other night was her Catalina dressing which was fabulous. I only very slightly modified the recipe, so I'll give you the original and add my modifications.
source: Serving Up the Harvest by Andrea Chesman
1/2 cup ketchup
1/3 cup water
3 TB red wine vinegar
2 TB olive oil
2 TB finely chopped onion
2 TB sugar
2 garlic cloves, minced
salt and pepper
Combine all ingredients in a blender and process until smooth. Taste and adjust seasonings.
Serve at once or store in an airtight container for up to 2 weeks in the refrigerator.
Yields 1 1/4 cups
**The only thing I changed was to only use 1 clove of garlic instead of two. I really like garlic, but I thought one was plenty. And, I didn't process it in the blender because I'm lazy. I just put it in a mason jar and shook it up. Much easier to clean.
*Of course I am linking up to Tuesdays at the Table with my friend Debbie*


Faith United Methodist Church in Humboldt will be hosting their annual Turkey Dinner on Wednesday, September 19th from 5:00 to 7:00 pm in Morehouse Hall for dining in. Carryout will be available from 4:30 to 6:30 pm. The menu will include turkey, dressing, mashed potatoes and gravy, green beans, jello salad, rolls, homemade pie and a drink. Tickets are $10 for age 13 and above, $5 for children 5 to 12, and free for 4 and under. Tickets may be purchased at V&S Variety, or from the church office. Home delivery is available by calling church office at 332-2083 before September 17th.
Faith United Methodist Church – Annual Turkey Dinner
September 19, 2018 @ 5:00 pm – 7:00 pm


After making our cranberry play dough this week, I thought I would let the kids use some of the cranberries for some other activities. Sassyfras and Juiciness are doing great with spooning activities and actually do pretty well with pouring. This is a quick and easy activity to set up and they had a great time working with it this week.
I set out a tray with a magnifying glass, a whole cranberry, and a cut cranberry for them to explore. This was leading up to us floating them in the sink. Here is our sink/float from last year.
They helped me wash them off so we could use them in making a cranberry apple crisp.
They love helping in the kitchen now and are good at taking turns mixing ingredients. I don't have a recipe for this crisp, but I can tell you the ingredients.
In a sauce pan, I cooked 1 bag of cranberries and 2 apples until soft in some orange juice and sugar. The topping has butter, oats, flour, sugar, and cinnamon in it. We baked it in the oven for about an hour on 375. We paired it with a little vanilla ice cream.

Be sure to come back tomorrow and see the AfterSchool Party features from last week and link up your AfterSchool posts. There are some great links at this party!


We have new proof that the Food Bandit is on the loose again! And once again, he has opted for the pasta, proving, as we thought, that Stewie used to be called “Little Stewie Sticky Paws” in his former life as an Italian mobster.
Once the pasta is in his possession, Mr. Sticky Paws finds a place to hide out to enjoy his stolen goods. But no one will leave him alone to relish the sweet pasta decadence. So a new hideout is necessary…
Under the bed goes Stewie with his rigatoni sweetie. Will the Food Bandit ever get a moment alone to savor his pasta obsession? And what is next for our Italian cuisine thief? Fettuccine? Fusilli? Linguine?
And if Stewie can fit a slice of lasagna in his mouth, we know there is no stopping the pasta kidnappings.
Stock up on a pantry full of macaroni and bring the Food Bandit home with you–he is still looking for his forever family and if you’ve got pasta, you’ve got Stewie’s heart.


A Healthy Harvest in Every Season
When I think of a new year, a new season, or a new beginning, I cannot help but think of new opportunities for growth. As a gardener, I love how planning season turns into the planting and then harvesting seasons. Throughout my six decades of life, I’ve applied gardening wisdom to a few decisions of my everyday living so that I may bear much fruit in my midlife years and beyond.
Recently, I spent time reflecting and assessing my life, taking a closer look at where I’ve been and what I’ve done, and then considering where I want to go and what I want to do in the second half of my life. What do I keep, and what do I discard? What do I build on, and what do I plow under? Ecclesiastes 3:1 reminds me that, “To every thing there is a season, and a time to every purpose under the heaven” (KJV). My reflecting became intentional as I asked God to show me how He wants me to be fruitful in my next season of life.
Isn’t it just like our loving heavenly Father to provide evidence of His provision all around us? His presence can be fully noticed in the garden in every season. One area of my life where God shows me how to be fruitful is with my health. Eating naturally grown, seasonal garden foods–– the way God designed them––is a simple and sensible way to improve or maintain health and well-being. When we are well nourished, we will feel strong and energetic.
With scores of enticing advertisements for man-made foods and easily accessible and convenient prepackaged foods, it sometimes seems less complicated to overlook the goodness of God’s natural foods. In His wisdom, God gave us nutritional resources in every season. Each season bears its own fruit that provides necessary nutrients for our beautifully designed and created bodies. Let’s consider the value of each season’s offerings.
Spring’s foods bring a light, fresh, crisp, fragrant element to the menu. Fruits and berries in this season provide vitamins, minerals, water, and energy, which enhance the natural internal cleansing process. Greens, a traditional springtime food choice in most cultures, provide a refreshing, cooling, and cleansing effect to the body. Chlorophyll, the green pigment in plants, is considered one of the most powerful healing and cleansing foods known to mankind.
Summer’s garden produce brings a cooling nature to your recipes and to your body. The sun- ripened, nutrient-rich, colorful, and fresh foods encourage a healthy lifestyle throughout summer’s hot days.
Autumn’s natural diet provides nutrient-dense foods that promote the efficient functioning of the entire body. This time of the year offers an opportunity for a seasonal cleanse to prepare your body for the heavier foods of the coming winter. Pungent foods (garlic, onion, horseradish, ginger) offer cleansing and strengthening properties that prepare the body for the coming colder season.
Historically, winter’s simple diet reflected the sparseness of the season. Much of the food eaten during winter came from the preparations made in the fall. Home-canned fruits and vegetables filled cellar shelves, ready to complement winter meals or snacks. Root crops were prepared frequently because they stored well, provided nutrient-dense flavor and blood thickening properties, and created inner warmth during the cold weather. Perhaps the traditions of winters past offer a lesson for our modern times.
I think our grandmothers were right all along: eating a variety of God’s wholesome foods provide the vitamins, minerals, enzymes, amino acids, fiber, essential fatty acids, and healthy sugars and starches necessary to sustain and restore our bodies. Eating in-season foods pleases the senses and provides flavorful nutrition all year long.
As women reach midlife, they most likely notice changes in their bodies, energy levels, hormone imbalances, and metabolic rhythms. This is all the more reason we should strive to eat garden- fresh produce to supply our bodies with the necessary nutrients to thrive and be fruitful into our midlife years and beyond.
When we choose “close-to-nature” foods, we begin to support the normal functioning of all the body’s systems. The immune system becomes stronger to ward off infection. The digestive system easily and efficiently completes its processes, so nutrients get transported to their next destination. The circulatory, respiratory, and endocrine systems—down to your genetic expression—improve when your choices include nature’s seasonal, nutritional, and healing gifts. Every season presents gifts in one form or another––if we are wise enough to notice and accept them. Yes, I still find myself in an occasional struggle to maintain what I know brings optimal wellness and energy to my body, mind, and spirit. I have learned in my midlife years to seek simplicity in my dietary habits, so it is easier to maintain consistently. I strive daily to exercise the fruit of the Spirit of patience and self-control when making my wellness choices. In our hurry-up-pace of today’s world, it is often easier and quicker to “grab-and-go” with something to eat.
As a woman who is becoming older, wiser, and more patient and self-controlled, I feel a joyous privilege to share these fruits with other women who may be struggling in their life’s journey. When we treasure (value/honor/savor) the season we are in, we allow our heavenly Father to produce His fruit in us, even into our beautifully aging years.


Murfreesboro, Tenn [November 23, 2020] — From stuffing to turkey, everyone has a favorite Thanksgiving menu. As you plan your holiday meal, the Murfreesboro Fire Rescue Department (MFRD) offers safe cooking and turkey frying tips to help you keep your Thanksgiving dinner delicious and safe.
Cooking is the number one cause of home fires. Thanksgiving is the peak day for home cooking fires.
“No matter how many years you’ve been cooking, or how many Thanksgiving feasts you’ve prepared, you still need to make safety your main ingredient,” says Assistant Chief Carl Peas.
Start with these prevention tips:
- Make your cooking area safe. Move things that can burn away from the stove. Turn pot handles toward the back of the stove to prevent from knocking over.
- Never leave food unattended. Use a timer when roasting a turkey or baking pies.
- Be prepared. Keep a large pan lid or baking sheet handy in case you need to smother a pan fire.
- Stay awake and alert while you’re cooking. If you see smoke or the grease starts to boil in your pan, turn the burner off.
- Prevent burns. Wear short sleeves when you cook or roll them up. Don’t lean over the burner. Use potholders and oven mitts to handle hot cookware.
“If you cannot immediately extinguish a small cooking fire, exit the house and call 911,” Peas says.
A Note About Frying Turkeys
Deep-frying turkeys has become popular in recent years. This cooking method has a lot of risks. Turkey fryers get hot all over, so they need to be handled with great care and only by an adult. They can tip over, spilling hot cooking oil. Partially frozen turkeys placed into hot fryers will cause the oil to splatter. If fryers are over-filled, the hot oil will spill over the side when the turkey is submerged. Even a small amount of oil on a hot burner can start a fire.
If you deep-fry a turkey, place the fryer outside on a non-combustible flat surface, such as cement and away from any structures. Don’t let children or pets come anywhere near it. Use a fryer with thermostat controls, without these controls, the oil can heat to the point of catching fire. Use potholders and oven mitts when handling the turkey.
For additional fire safety and burn prevention information, contact MFRD’s Community Risk Reduction Division at 615-893-1422.


I was introduced to the wonderful world of nurturing, picking and eating homegrown produce when I was a child. I don't remember giving a second thought to growing food during my late teens; then I got my first home with a garden. It will come as no surprise to veggie growers to learn that I swiftly replaced the overgrown low maintenance planting with higher maintenance, but hugely rewarding edibles. An allotment soon followed. It was a neglected plot. Bringing it back into full production was extremely hard work, but every particle of soil reclaimed from the tenacious grip of couch grass meant more space for growing glorious food.
Over the years my love for growing and eating homegrown produce has not diminished, but the assortment of crops I grow has changed. When I became a parent to three children under three years old, I stopped growing anything requiring too much attention in the kitchen. Podding peas became a thing of the past, while strawberries, raspberries, tomatoes, cucumbers, okra and peppers were grown in great numbers. I also embraced potatoes in pots, not because I was short of space, but because rooting around for spuds in a container is far quicker (and safer) than finding a fork and digging up potatoes with three hungry children trailing in your wake. The potatoes also came out cleaner than they did when lifted from the soil, which sped up the whole process of food preparation considerably.
As our children grew older I added their favourite foods to the mix. Shiny aubergines, asparagus, purple beans and sweetcorn were welcomed into the greenhouse and onto the plot. Our strawberry patch expanded and raspberries were given a free rein to walk wherever they pleased, so long as they fruited. At harvest time the children would run excitedly to the kitchen garden with their friends and delight in picking great bowlfuls of juicy tomatoes and succulent strawberries warm from the sun. Harvesting crops was a novelty for some of their friends. I hope that they will remember those sunny days of childhood and try growing food for themselves one day.
Now our children are teenagers with busy lives. For most of the year they barely have the time to notice that their food may have travelled only a matter of metres from the patch to their plate, but then in summer, when school’s out, I see them helping themselves to fruit from the kitchen garden or picking a salad for lunch.
For the past two years one of our children has grown chillies on her bedroom windowsill. She also has an ever-extending collection of cacti. May this be the start of a lifelong love of gardening for her. Our youngest teen likes to see flowers in the house. I am hoping that our new cutting garden will inspire her. As for me, I will be found in the vegetable garden, trying out new crops and looking forward to that point in summer when the school closes its doors and our children remember where their food comes from.


Beef Bourguignon featured on WCAX on Friday January 29, 2016.
August 2016 Seven Days
One Dish: Poèlée de St. Jacques at Bistro de Margot
WCAX Channel 3
Monday January 16, 2017
Dos de Saumon Poêlé, Pommes de Terre Sautées aux Pruneaux, Oignons Grelots, Sauce Vin Rouge
Yankee Magazine Editor's Choice for Best French Restaurant in Vermont, May - June 2017
Our last review from 7Nights, dining guide 2017
Croustillant de Queue de Boeuf, Jus de braisage & salade de Frisé et Carrot au vinaigre
RESTAURANT WEEK 2019 is coming soon, Thank you Sevendays for this!
Bistro de Margot
126 College St., bistrodemargot.com
An array of dishes at Bistro de Margot
The restaurant as we know it was invented in France and, for a long time, going out to dinner in America meant eating French food. Even when more varied spots later sprang up, visiting a fancy restaurant still meant ordering aubergines grillées instead of grilled eggplant.
But the pendulum has swung the other way. As casual restaurants, with their laminated menus and heaping portions, became the American norm, white linen and impeccably dressed servers began to read as snobby. And, with the welcome rise of other world cuisines in U.S. cities, Continental dining lost its primacy.
Nowadays a true French restaurant is hard to find, but Burlington has an utterly charming one in Bistro de Margot. Here, Hervé Mahé prepares finely crafted classic dishes, such as snails drowning in parsley-and-garlic butter, and duck terrine with pistachio and coriander. Yet the Burgundy-born chef also lets Vermont ingredients and a hint of global flavor inform the fare.
Playful perfection is the marker of Bistro de Margot's menu, and the luscious desserts are no exception. Lemon curd arrives in a jar, topped with strips of gooey candied lemon peel and dots of torched meringue. It is both fun to behold and swoon-inducing to eat.
The relaxed elegance extends to the service. Few chefs make a point of visiting with customers in the dining room these days, but Mahé stops by every table with a ready laugh and stories to tell.
The chef's ability to blend the best of French technique with the casual flavor of Vermont dining makes Bistro de Margot one of Burlington's best restaurants du jour.
— Suzanne Podhaizer
Mother's Day at Bistro de Margot! Thank you Liz Strzepa for showcasing Bistro de Margot and Nicole Junas Ravlin (We Love Vermont) for suggesting to NBC5 WPTZ to feature Bistro de Margot!


Badri Global Exports and Imports is one of the most promising names in the market of Adilabad. We are actively engaged in supplying fresh vegetables, herbal bidi, 3 ply face mask, herbal hand sanitizer and IR64 rice. We offer different types of fresh vegetables such as fresh garlic, fresh red onion, fresh white onion and G4 green chilli. The fresh vegetables that we offer are highly enriched with vital nutrients and are widely known for their taste and flavor. The herbal bidi offered by us is widely known for its superb quality. We make available 3 ply face mask that is available in a variety of colors and sizes. Moreover, our expertise in providing herbal hand sanitizer and IR64 rice has allowed us to gain a sizeable clientele all over Adilabad. We deliver our products using high-grade Read more...
We have always assured several quality tests on our products before sending them to the final dispatch. And to maintain this feat, we have organized and hired a separate team of quality auditors to perform these tests.
Choosing the perfect vendors from the market is something that we excel in. We make sure that whether a particular vendor is able to provide us with the products in bulk quantity first and after analysing all these facts, we procure the products from them.
Badri Global Exports and Imports is an Adilabad (Telangana, India) based company, which is operating in the industry since 2020. The company has become a leading name in the industry in a short time under the expert guidance of experienced mentors.


Kids Eat Free with every adult meal. 10 & Under.
Budweiser pints $1.25 all day
Free Pool 8pm-10pm.
All Burgers/Handhelds $8.15
Tacos $1.25 Beef (soft shell corn or flour)
Tito's cocktails and Mules $4.00
.50 Boneless Wings .75 Traditional Wings. Increments of 6.
(Must purchase a beverage) Dine_In only
House Wine $2.00
Well Drinks $3.00
12oz NY Strip. Comes with one side $14.99 3pm -9pm
Tito's cocktails or Mules $4.00
Beer Battered Cod 2 pc with side $10.95
Beer Battered Cod Sandwich $8.95
Fireball Shots $2.00 All Day
Game Day specials 11am - 9pm
Our Famous 16inch Large 1 Topping Pizza.


Welcome to the Franklin Grill website! We provide warm and friendly services which are accompanied by food. More than 25 years of establishment on this location,we are happy to serve you the best of what we do! We specialize gourmet sandwiches & salads, burritos, wraps and much more! We also do catering, just give us call we'll be happy to help.
All our times of service and contact information will be provided below. Feel free to stop by or give us a call.
SEE YOU SOON!


Milan Islam and Colony Kant said that the cost of land cultivation, seeds, planting cost, fertilizer and pesticides, irrigation, pruning, bamboo twine and land rent will be about two lakh per bigha. Expect to get 200 kg of seeds per bigha. If you can sell a minimum of 1.5 thousand rupees per kg of onions, then the seeds will be sold for about 33 lakh rupees. They will gain about 11 lakh taka.
Colony Kant said, 'The quality of the seeds we produce is good. I planted onions in 2 bigha experimental land after preparing seedlings from my own seeds. We want to spread this seed all over the country. If every farmer cultivates onion on his own in a small area, our deficit will reduce a lot.'
Many farmers are coming to see the onion seed crops of Milan Islam and Colony Kant. Some have said to buy onion seeds in advance.
Ershad Molla of Bijora Union said, 'I came to see this onion seed farm after hearing from the agriculture officer. I have also thought of planting onions in the coming days. In this case, I have taken advice from Milon-Colony.'


What to eat when hungry but want to lose weight However, because you need to walk 80 kilometers to lose half a kilo of fat, on our weight, but unless we also eat well, the effect of exercise on our weight is reduced. It doesn't matter what diet you choose, don't let yourself get hungry. Our fat cells are hoarding the nutrients from the food we eat instead of releasing them Read ALWAYS HUNGRY? if you want to lose weight without the struggle. . You don't have to count calories, BUT you do have to follow either follow the. Do You Need. To Lose Lupe: “My whole family has gained weight because we eat too much and are not . She lost weight, but she gained it all . hungry. Eat a healthy snack before you leave home. Bring a heart healthy dish. □ to share. Como adelgazar los muslos en un mes Related Video: Fatigue, acne, constipation: signs you need to change your diet Provided by Global News. It's sound advice we heard from our moms since we were little: eat breakfast; it's the most important what to eat when hungry but want to lose weight of the day. As we got older, that advice evolved into "if you eat breakfast, you're less likely to feel famished and gorge at lunchtime. As time and nutrition advice evolved, we had to wonder: is breakfast all it's cracked up to be? It's supposed to give perdiendo peso energy and fuel you for the long day ahead, but people who practice intermittent fasting IF swear by the health benefits of forgoing breakfast and only eating during an eight-hour window, usually just lunch and dinner. Although breakfast is important when you're a kid so you can pay attention during school and aren't starving by lunchtime, our habits and appetites evolve as we get older. To use peppermint oil to treat sugar craving, indigestion, and other physical symptoms of sugar withdrawal,. You should aim to eat when hungry. Nothing slows down weight loss more than frequently eating a lot of food that you do not need. Dairy products such as cream and cheeses. The problem is a lot of cheese in front of the TV in the evening. Or lots of cream with dessert. Or loads of heavy cream in the coffee, many times per day. vitaminas para activar la sexualidad. Diabetes durante el embarazo sintomas cuerpo fitness mujer como lograrlo. Pastillas para adelgazar lishou pink. para q sirve el te de canela con laurel. informacion de hepatitis alcoholica. Yo sustituyo el arroz por el trigo pero lo como en cantidades 1/2 taza 2 veces a la semana. Quiero bajar de peso, está bien?. Es el mismo chucrut? Que piensas de los encuestados de espárragos, palmito, rábano?.
Como quitar la sensibilidad del glande
- Muy rica y muy bien explicado el video. Gracias. Desde Madrid, España. 👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼🏆👑 🇪🇸
- Dame un corazón.
- Yo uso el café en mi AI para energía cuando voy al gym y tbm me mitiga el hambre ✌🏽😎
- Wow que manera de comer pepinillos!
- Te veo guapísima !!! Sigue así que vas genial , vas a llegar muy lejos . Un besazo preciosa
- Hola Romual! He hecho los pasos pero al instalar el wordpress en la plataforma escribo el nombre de la web en el navegador y sale 404 todo el rato... utilizo incluso los enlaces que me da la própia plataforma y no lleva a ninguna parte! Help!
- I wanna get weight.... ok i leave now
- alguien me puede ayudar padesco del pancreas y me parese interesante lo del alpiste y la piña
- Saludos 🇳🇮 sascha amo ver tu vídeos . Trasmites animo energía, ganas de aprender y cambiar a diario...
- Amo tus ejercicios los hago todas..!
- Mejor explicado no pudo ser jiji eres unica ....👏👏👏💕
- Hola gracias por video acerca del tomate,pero quisiera que me saquea de una duda el tomate crudo o cocido es mas beneficioso en jugo .
Alimentos para adelgazar piernas La mejor manera de perder peso y, por tanto, adelgazar Ejercicios para adelgazar y hacer gluteos piernas es combinar Ejercicios para adelgazar y hacer gluteos alimentación y el ejercicio físico.
Variación - difícil: Ejercicios para adelgazar y hacer gluteos una brazada en cada movimiento. Ve cambiando de pierna durante 30 segundos. Qué es el suelo pélvico y por qué lo tienes que ejercitar. Abdominales laterales parada.
Es una forma de sentadilla pero con la pierna cruzada. Los asombrosos beneficios del mango. En posición de cuadripedia manos y rodillas en el suelo Ejercicios para adelgazar y hacer gluteos, extiende una pierna y el brazo opuesto y después flexiónalos hasta que codo y rodilla se toquen.
Consumir nueces y cacahuates, reduce tasas de mortalidad. Dietas faciles que termines tu rutina haz 4 series de 10 repeticiones. Lo que debes comer para prevenir calambres. Eso sí, antes what to eat when hungry but want to lose weight descubrir todos los trucos que te proponemos, queremos que te grabes a fuego esta palabra: constancia.
Haz 4 series de 10 repeticiones. Sube y baja las caderas. Coge una mancuerna y con ambas piernas separadas a la altura de tus hombros llévala hacia arriba y al costado, luego hacia el lado what to eat when hungry but want to lose weight y abajo. Lu-Vi Dificultad: Media Ejercita: Estabilidad del core y equilibrio.
- PLEASE END THE MADNESS
- We Answer Once and For All: Do You Really Need to Eat Breakfast?
- Algas para adelgazar naturales
- 6 Yummy miracle foods that will help you lose weight FAST
- Rutina para engordar piernas hombres
Bad Food. How about low-carb bread? But some companies still try to sell it to you as a low-carb option. Low-carb chocolate is usually full of sugar alcohols, which the manufacturer does not count as carbs. But roughly half of these carbs may be absorbed, raising blood sugar and insulin. The rest of the carbs ends up in the colon, potentially causing gas and diarrhea.
Furthermore, any sweeteners can maintain sugar cravings. These three companies are not unique. Two simple rules to avoid this what to eat when hungry but want to lose weight. Focus on eating good quality, minimally processed real food. The most common mistake when starting a low carb diet: Reducing carb intake while still being afraid of fat. Avoiding both carbs and fat results in hunger, cravings and fatigue.
The solution is to eat more natural fat until you feel satisfied.
For example:. Always eat enough, so that you feel satisfied, especially in the beginning of the weight-loss process.
PLEASE END THE MADNESS
Doing this on a low-carb diet means that the fat you eat will be burned as fuel by your body, as your levels of the fat storing hormone insulin will be lowered. Do you still fear saturated fat? The fear of saturated fat is based on obsolete theories that have been proven incorrect by modern science. Butter is a fine food.
However, feel free to eat mostly unsaturated tension en el cuello y hombros e. This could be called a Mediterranean low-carb diet and works great too. When on an LCHF diet you can trust your feelings of hunger and satiety again. Feel free to eat as many times per day that works best for you.
Some people only eat once or twice a day and never snack. Whatever works for you. Iniciar sesión. Ahora no. Publicaciones de visitantes. Frigor Jack. I had been working as an assistant for very little pay. I was living The more time went by, the further into debt I went. Trainer Nadia. Moses Diet compartió una publicación. In The Know Innovation publicó un episodio de un programa. This kayak can fold back into a suitcase for easy travel.
Moses Diet compartió un video. Breakfast Benefit: Weight Control: What to eat when hungry but want to lose weight, in both adults and children, have shown that breakfast eaters tend to weigh less than breakfast skippers.
Moses Diet actualizó su foto de portada. Moses Diet compartió una nota. Porridge bowl. Healthy breakfast food. Rustic style If you wake up dreaming of eggs, bacon, and toast, there's no need to change your breakfast-loving what to eat when hungry but want to lose weight.
Of course, what you eat for breakfast matters; you can't expect to eat doughnuts and croissants for breakfast every day and lose weight. Loading up on this macronutrient will also ensure that you stay full until your next meal and may even boost your metabolism.
Need some inspo? Check out these 21 quick high-protein breakfasts. Of course not, simple logic tells you this. But what to eat when hungry but want to lose weight importantly hundreds of medical studies have confirmed this fact. A recent study in a medical journal of JAMA Journal of the American Medical Association studied 50 obese adults, all put on diets with the exact same number of calories, but the diets had different compositions.
On a a low carb diet, the patients lost a lot more weight. Do I advocate a diet where you go into ketosis, that is a very very low carb diet, with high protein and high fat intake? No, I do not. Because again it will not work long term.
First of all, who can live that way? You want to fill your body with all the nutrition you can with the least amount of calories. Celery: One of the things I love about this food is its crunchiness.
charles atlas also dies Cual es el ejercicio mas eficiente para bajar de peso Como preparar aceitunas en agua. Dieta con cantidades en gramos. Balance de blancos photoshop cc. Me duele el ombligo al tocarme. Mareos y temblores en el cuerpo. Hospital de leprosos sinonimo. No me baja la regla con primolut nor. Alimentos para tener barriga plana. Que se puede tomar para la gripe en embarazo. Cuantos kilogramos son 55 libras. Aceite de oliva y romero para cabello. Se me olvido tomarme la pastilla anticonceptiva dos dias. Ph normal de la vagina. Cuanto tengo que pesar si mido 1.50 y soy mujer.
If you have a habit of eating chips or buttered popcorn while you watch television this is one of the foods that can help you break that cycle. You can sit with a plate of celery and feel like you've eaten a lot with a very minimal amount of calories. Because of this; celery has long been praised as the perfect diet food.
Turns out, though, there are many more benefits to eating celery. What to eat when hungry but want to lose weight are at least a dozen antioxidants in celery, including Vitamin C and flavonoids. Celery also acts as an anti-inflammatory in the digestive track.
We Answer Once and For All: Do You Really Need to Eat Breakfast?
When you steam celery it still retains 85 to 95 percent of its anti-oxidants. Absolutely not! Think of losing weight as a scientific problem. If we eat fewer calories than we use, our body takes some of our fat and converts it into energy. We lose weight.
Any diet which has fewer calories than we need, is guaranteed to help us lose weight.
Why am I always hungry? What happens then? Hunger is a disaster so try to avoid it.
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If you get hungry when you're dieting, then you should EAT! In the ideal situation, you should eat small meals fairly frequently every three to four hours throughout the day. Adelgazar 7 kg: adelgazar en dos dias. Studies, in both adults and children, have shown that breakfast eaters tend to weigh less than breakfast skippers.
One theory suggests that eating a healthy breakfast can reduce hunger throughout the day, and help people make better food choices at other meals. While it might seem you could save calories by skipping breakfast, this is not an effective strategy. Typically, hunger gets the best of breakfast-skippers, and they eat more at Another theory behind the breakfast-weight control link implies that eating breakfast is part of a healthy lifestyle that includes making wise food choices and balancing calories with what to eat when hungry but want to lose weight.
For example, consider the successful losers followed by the National Weight Control Registry, all of whom have lost at least 30 pounds and kept it off at least one year. Los nutricionistas aseguran que existe una mayor predisposición al sobrepeso en personas que hacen pocas comidas, pero copiosas, frente a quienes comen cinco veces al día, eso sí, de forma moderada.
Dietas faciles pieza de fruta a media mañana o a media tarde es una magnífica opción para no llegar con mucha hambre a las comidas principales. Desayunar un café, Lo ideal es comer cinco veces al día pero de forma moderada. Nada nuevo bajo el sol: dulces, pastelitos, galletas, embutidos, patatas fritas, etc.
When you engage in physical activity, you burn calories. The more intense the activity, the more calories you burn — and what to eat when hungry but want to lose weight easier it is to keep your weight under control. You don't even need to set aside major chunks of time for working out. Take the stairs instead of the elevator. Walk during your lunch break. Do jumping Better yet, turn off the TV and take a brisk walk.
Dedicated workouts are great, but physical activity you accumulate throughout the day helps you burn calories, too. Always what to eat when hungry but want to lose weight sure you do not overdo any type of exercise and consult your doctor for a professional opinion. If you're trying to lose weight, you have most likely heard the term "water weight. If you are already overweight, chances are that you have up to 5 excess pounds in water alone.
This often happens when a person eats a diet mostly of fast fo Keeping your body hydrated at all times will help you to remain healthy. Healthier bodies lose weight more easily. If you are taking diuretics to lose what to eat when hungry but want to lose weight and therefore lose weight, then you may be in for a surprise.
You will end up gaining all of the water weight back in the long run because your body will work hard to regain a natural balance of water. When dieting, the loss of water weight is inevitable, especially when eating a diet low in carbohydrates and sodium. To lose weight, including water weight, in a healthy way, increase the amount of protein you eat at each meal. Do not crash diet or try to starve yourself and get a moderate amount ofexercise.
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Drinking enough water each day can actually improve organ function and increase metabolism. Doctors have long told us that we should drink eight 8-oz glasses what to eat when hungry but want to lose weight water each day. Foods and other beverags can count toward your daily water intake. You need to eat to burn body fat. This is a fact: The first nutritional demand of your body is energy. Without adequate energy, your body will convert muscle protein into energy to feed your brain, nervous system and what to eat when hungry but want to lose weight blood cells.
To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes cambogia extract and celexa and with commitment, you will have a healthy diet sooner than you think. Another trick is to use smaller plates. This helps the portions look like more, and if your mind is satisfied, your stomach likely will be, too.
When you ban certain foods or food groups, it is natural to want those foods more, and then feel like a failure if you give in to temptation. If you are drawn towards sweet, salty or unhealthy foods, start by reducing portion sizes and not eating them as often. Later you may find yourself craving them less what to eat when hungry but want to lose weight thinking of them as only occasional ind If you eat fewer calories than you burn, you will lose weight.
But when you're hungry all the time, eating fewer calories can be challenging. She recommends dividing your daily calories into Soure: webmd. Putting your favorite foods off limits leads to weight gain because it triggers 'rebound' overeating and THAT can have the wrong effect on any diet. Buy one fresh bakery cookie instead of a box sitting on the shelf, or buy a small portion of candy from the bulk bins instead of a whole bag.
Either close down the k Once you find that you're usually satisfied with the low-cal snack, try a cup of zero-calorie tea, suggests Perdomo. Source: webmd. Keeping your portions reasonable will help you get more in touch with your feelings of hunger and fullness.
Ayuda sobre accesibilidad. Iniciar sesión. Ahora no. Publicaciones de visitantes. Frigor Jack. I had been working as an assistant for very little pay.
I was living The more time went by, the further into debt I went. Trainer Nadia. Moses Diet compartió una publicación.
6 Yummy miracle foods that will help you lose weight FAST
In The Know Innovation publicó un episodio de un programa. This kayak can fold back into a suitcase for easy travel. Moses Diet compartió un video. Breakfast Benefit: Weight Control: Studies, in both adults and children, have shown that breakfast eaters tend to weigh less than breakfast skippers.
Moses Diet actualizó su foto de portada. Moses Diet compartió una nota. Physical activity helps you manage your weight. This one's a no-brainer.
What kind of exercise -- and how much -- is best when you're trying to lose weight? We All Have Water Weight If you're trying to lose weight, you have most likely heard the term "water weight. How Much Is Enough?
Eating what to eat when hungry but want to lose weight Lose Weight. These particular tissues do not possess the metabo Moses Diet compartió un enlace.
Set yourself up for success. Instead of being overly concerned with what to eat when hungry but want to lose weight calories or measuring portion sizes, th Focus on finding foods you love and easy recipes that incorporate a Dietas rapidas fresh ingredients. Gradually, your diet will become healthier and more delicious.
Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad full what to eat when hungry but want to lose weight different color vegetables to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet. Every change you make to improve your diet matters.
The long term goal is to feel good, have more energy and reduce the risk of cancer and disease.
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Order childrens portions what to eat when hungry but want to lose weight restaurants. Tip of the day 5 Enjoy your favorite foods but control quantities You can enjoy your favorite foods, but you must do so with moderation.
That is a FACT! Tip of the day 4 Be choosy about nighttime snacks. Mindless eating occurs most frequently after dinner, when you finally sit down and relax. Tip of the day 3 Consider whether you're really hungry. When you're done eating, you should feel better -- not stuffed, bloated, or tired. Mebutar compuesto jarabe dosis. Receta para hacer pan de olivas negras.
Nunn care crema beneficios. How to quickly reduce overweight. Porque tengo mucho acidez estomacal. Que es dieta superalimentos. Cual es el mejor tipo de yoga para bajar de peso. Tratamiento del sindrome de rett. Superar el apego ansioso. What to eat when youre hungry and trying to lose weight. Como hacer para cortar la menstruacion por un dia.
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Dear Mr. Jacobs,
Thank you for generously contributing your dried and canned food to this year's annual ABC Charity Food Drive. This year we raised 15,226 pounds of food, which meant that we were able to offer more than 51,000 meals to the needy at the St. Mary's Homeless Shelter and the Anytown Community Service Center.
Sometimes it doesn't seem like a few cans of soup or beans could make much of a difference in the community, but it means the world to those who cannot afford to feed their families. Your contribution was vital in attaining our goal and we greatly appreciate your support.
Download this thank you letter — free!
Formatted and ready to use with Microsoft Word, Google Docs, or any other word processor that can open the .DOC file format.
Index of Thank You Letter Examples


On March 13, 2019, Saint Joseph's University Food Marketing program and the Italy-America Chamber of Commerce will host their inaugural International Specialty Food Summit at Saint Joseph's University's Philadelphia campus.
The International Food Marketing Summit will provide attendees with an overview of emerging trends, new technologies and strategies to drives sales through specialty food retail.
Attendees will delve into the day's "Buy Local, Think Global" theme with this year's inspiration- Italy. You will gain up-to-date insights about emerging and future trends, merchandising techniques, innovation, and customer engagement from an incredibly diverse slate of international food experts.
Register today and learn from our line-up of industry experts how best to engage, activate, and retain your customers by thinking global.
For more information, contact Eileen Acello at (610) 660-1602.


Chocolate is changing. The humble candy bar is enjoying a serious upgrade from its days as a kids’ trick-or-treat-bag staple, thanks to a new generation of dedicated small batch, bean-to-bar makers. These artisans favor dark chocolate, which is rich in antioxidants. They’re also fond of innovative processes such as barrel aging and have a penchant for exotic flavors, from goji berries to lavender and honeysuckle.
“People are becoming more sophisticated in their taste and are more knowledgeable about what is considered a healthy diet,” says Patricia Tsai, owner and founder of ChocoVivo, a chocolate boutique and factory in Culver City, California.
Like her fellow artisanal makers, Tsai takes chocolate very seriously. She honors the food’s Mayan roots by using volcanic stone to grind her gently fermented and roasted beans, sourced from a single family–owned farm in Mexico. Her products are made without milk or soy, in a variety of intensities and flavors like Cara Cara Oranges + Star Anise, Blueberries + Meyer Lemon, and their popular Shangri-La, blended with toasted black sesame and goji berries, both considered superfoods. In fact, ChocoVivo makes only dark chocolate, which is garnering increasing praise as a superfood itself.
The health benefits of dark chocolate have been stacking up for years. It has more antioxidants than blueberries or green tea, is rich in iron and zinc, and is now credited with everything from boosting heart health to improving memory. No surprise, then, that consumers are learning to love it.
“We are seeing a notably increased interest in very dark chocolate,” says Emily Sutherlin of Katherine Anne Confections, a Chicago candy maker and café specializing in hand-rolled truffles and caramels. Demand for the confectioner’s Superdark Hot Chocolate, sourced from fair trade cacao farms, skyrocketed in early 2020, according to Sutherlin. “The amount we sold over the winter season and into spring was surprising.”
Dark chocolate is just the start at Vosges HautChocolat, which has been focused on unique flavors since opening a tiny SoHo shop more than 20 years ago. The company’s “Wellness Line” offers bars and truffles made with adaptogens—herbs and mushrooms reputed to help the body handle stress. Choose a bar enhanced with matcha green tea and spirulina or indulge in a zingy one flavored with turmeric and ginger.
In other words, all the heady pleasure of chocolate, none of the guilt. Who can resist?
Tempted to taste artisanal chocolates or send some as a gift? Start with these unique offerings*:
• ChocoVivo’s 16-piece Tasting Collection re-creates the boutique’s luxe chocolate experience. The new Create Your Own Cacao Ceremony Kit uses chocolate to enhance meditation. chocovivo.com
• Katherine Anne Confections’ Goat Cheese Walnut Truffles contrast the tanginess of the cheese with bittersweet chocolate for memorable flavor. Or buy a kit to make your own sustainably sourced truffles. katherine-anne.com
• Vosges Haut-Chocolat’s Chocolate Meditation Collection is a box of exotic truffles in flavors like Absinthe, enhanced with Chinese star anise and fennel, paired with crystals and a deck of affirmation cards. vosgeschocolate.com
*Chocolate makers’ flavors often change seasonally


January is a popular month for quick fix programs: gym memberships are up, and there is a marked increase of commercials for diet products on television. In the midst of it all is National Fresh Squeezed Juice Week, designated as the third week of January each year.
Health professionals warn that while juicing is basically a good idea, juicers should approach it with reasonable expectations. While it does increase the amount of vitamins and key minerals someone may consume, it does so without the fiber, which is a necessary part of the fruit or vegetable.
Research indicates that juicing is a healthy alternative for people who find it difficult to consume and digest raw foods, as it is often the fiber that irritates their digestive system. However, because of the natural sugars found in many popular fruits (and some vegetables) used in juicing, the trend may cause health problems in people with diabetes.
Juicing also has been touted as a popular way to “cleanse” the body, resulting in weight loss and a flatter tummy. However, health professionals caution that while juicing may yield short-term weight loss results – remember, juice is a liquid, that will help flush your system – long-term use as a weight loss plan is unrealistic.
As with any diet or exercise program, it is best to speak with your medical professional before making juicing a part of your daily routine. And steer clear of commercial juice products, which often contain high concentrations of sugar and preservatives.
If you do decide to juice, purchase a juicing machine that fits both your space and budget, and stick to locally grown, seasonal produce for the best health benefits.
The best fruits and vegetables for juicing are:
•Kale (or spinach, if you find kale too bitter)
•Cabbage (a great source of Vitamin C and folate)
•Celery (a great source of potassium)
•Carrots (Vitamin A)
•Wheatgrass (Vitamins C, E, and K) (use in small amounts)
•Beets (Iron, Calcium, and beta carotene)
Spring is still a few weeks away, but Windsong homeowners can still enjoy produce from local farmer’s markets in the metro Atlanta area. The Marietta Square Farmers Market is open on Saturdays from 9 am to 12 noon year-round, and is within easy driving distance from all Windsong communities. It is located at 65 Church Street, on the Historic Marietta Square.
Whether you choose to juice or prefer to consume your fruits and vegetables the old-fashioned way, preparing your produce is easy in your gourmet kitchen, with spacious countertops, plenty of storage, and a plethora of windows that will help you drink in the sunshine. Welcome home to Windsong – Where Life’s A Breeze!


We are still catching up with work,home chores,and ofcourse all the unpacking.We finally received our missing bag. According to the NorthWest Airlines the bag was sent back to Amsterdam after we checked it in Detroit after going through the customs. I wonder why? Anyways, I was elated to get the bag because thats where the stash of german choclates were put :)
There is a week long "Apple fest" going on in my office. I wish I had a little more spare time and I could participate on all days. On Sunday I wasn't feeling too well. So Rahul did not let me step into the kitchen. But on Monday I made "British style apple chutney" and on Tuesday I made this soup. This soup was not the first choice. I wanted to make the "Apple Squash soup" but someone else brought it on Tuesday. I decided to make "Chipotle Chicken-Corn-Apple chowder". This soup is one of my favourites - thick creamy soup bursting with flavor and nutrition. It is very low fat and does not require any heavy cream or cream cheese. It also doesnot require store bought broth becuase all the flavor comes from the cumin and garlic.One happy meal!!
2 cups frozen Corn, thawed
1 cup chicken,small cubes ( You can replace chicken with your fav cooked beans if you are a vegetarian)
2 medium size Apples,cored and chopped. I did not peel the skin (I used the red delicious variety)
1 medium size onion,finely chopped
1 Tbsp Garlic,finely chopped
1 cup mini red peppers,finely chopped
1/4 cup cilantro,finely chopped
3 dry Chipotle chillies
1 tsp Garlic powder
2 tsp Cumin powder
1 Tbsp Lemon juice
1 Tbsp Extra Virgin Olive oil
2 cups water (more or less to get the desired consistency)
salt to taste
1. Heat a stockpot on medium flame. Add 1/2 tbsp oil. Now add onion and saute till it becomes soft.Now add garlicand saute till it turns light brown.
2. Now turn the heat to the lowest level. Add the chillies and saute again for about a minute.
3. Add 1 cup of corn and saute well for 2 minutes. The corn changes color and looks golden brown.Now add the apples, cumin powder and stir well. Close the stockpot with a lid and let the mixture cook for about 3 minutes.
4. Switch off the heat and add 1 cup of water and let the mixture cool.
5. In the mean time heat the remaining oil in a pan.Once the oil is hot add the chicken.Once the chicken is cooked add the garlic powder. Saute for about 3 minutes.
6. Puree the corn apple mixture in batches and transfer the puree to the stockpot.
7. Place the stockpot on a medium flame and add the cooked chicken. If the consistency is too thick add some water. Let it simmer for about 5 mins.
8. Add the remaining corn to the soup.Keep about 1/4 cup of mini peppers and 1tbsp cilantro aside for garnishing and add the rest to the soup.Add the lemon juice too.
9. Add salt to taste and taste the soup.Adjust the spices (cumin/garlic powder) to your taste.
10.Garnish with peppers and cilantro and server hot.
Printer Friendly Recipe


If one day your tummy is crying, begging you to feed it and you realized that you are craving for a Filipino dish, well then, I assure you that Kabigting’s is the place to be. They offer Filipino dishes that will keep you coming back for more.
I ordered their Beef Tapa since it is one of their best sellers. Their Tapa is served with vinegar that has a great blend of sweet and sour to its taste. It’s really a perfect match to their Tapa.
Of course, I didn’t pass out the chance of trying out their infamous halo-halo.
Their halo-halo is a bit different since it only has 3 main ingredients. It has carabao’s milk pastillas, beans cooked similar to Halaya and cream corn. At first I was a bit doubtful about the taste since it was my first time to eat halo-halo with pastillas in it. It actually turned out great! It has the right amount of sweetness that will surely keep you wanting more!
I would say that it was all worth my moolah! Oh yeah, I forgot to tell you that they have great service as well. Truly an Arayat’s pride!
Next time I go there, I’mma try this.
Two thumbs up for you guys!


Please note that location entries may feature older photos or post card views that may not represent the current appearance, features, addresses, phone numbers, or contact names of the attraction. This site is intended to be a historical as well as current record of various attractions but it is not always possible to have up-to-date information due to the vast number of locations featured here. We ask you consult the propietor for current information.
Personal recollection: Growing up in Southfield, my family used to go to Bill Knapps near 10 Mile and Evergreen for years. It was a good spot to hit after church. The last time I was there with her many years ago I could see the place wasn't doing too well business-wise. I will use this post to collect information on all of the Michigan Bill Knapp's. I went through Bobby Peacock's list and grabbed all of the street view photos I could based on what is left.
Bill Knapp's was an American family restaurant chain. It was founded by Clinton B. Knapp (March 13, 1907 – October 15, 1974), in Battle Creek, Michigan, in 1948. The chain operated in Michigan, Ohio, Florida, Illinois and Indiana, with more than 60 locations at its peak.
Bill Knapp's featured a menu primarily filled with typical family dining items. The menu included a limited breakfast, sandwiches, baskets, and luncheon and dinner plates. A children's menu, featuring meals named for animals, was also offered. Recipes for their fried chicken, bean soup, ham croquettes, vegetable soup, onion rings, au gratin potatoes, and chocolate cakes (later purchased by Awrey Bakeries) were also featured. Locations replenished inventory on a daily basis from the commissary in Battle Creek, Mich. with their own fleet of trucks. Bill Knapp placed great emphasis on the quality and freshness of the food, with added emphasis on preparing the food "from scratch."
The chain changed hands in 1998 and the new management tried to overhaul the image of the restaurants and cater to a younger clientele. This alienated the older demographic who were the core customers of the chain. They tried to go back to the original concept in 2001 but it was too late. The chain filed for bankruptcy in 2002 and closed down. The name lives on as one of the Awrey Baker heirs purchased the rights and sells baked goods under the Bill Knapp's moniker.


The Bocuse d'Or (World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse. The event takes place for two days in Lyon, France at the SIRHA International Hotel. This is the one of the world's most prestigious cooking competitions.
Five candidates compete on March 11 and 12 under the gaze of great chefs, including jury president Joel Robuchon, to win the French final of the "most prestigious" international cooking competition.
The event is frequently referred to as the culinary equivalent of the Olympic Games, though the International Exhibition of Culinary Art in Germany is more officially titled the Culinary Olympics and is separated by an olympiad, i.e. a period of four years.
Three star French chef and President of the Bocuse d'or France Regis Marcon observes candidates as they compete during the "Bocuse d'or" cooking competition in Villepinte, north-east of Paris.
French chef Audrey Jacquier (R), the youngest competitor as well as the only female candidate, competes in the "Bocuse d'or" cooking competition in Villepinte, north-east of Paris.
Anthony Guyon (L) assists French chef Sebastien Caillaud (R) during the "Bocuse d'or" cooking competition in Villepinte, north-east of Paris.


Mountain farms of Sunndal
In Seterlandet Sunndal you take part in the life on a traditional summer pastures farm, a long with the farmes, goats and cows. The farm produces traditional food, a tasty treat for many a tourist. The food tastes even better in an mountain farm environment, among authentic farm houses in the beautiful mountain scenery. In this setting you will guaranteed lower your shoulders.
After one and a half hour hike inward lush Grøvudalen valley you come to the mountain village Gammelsetra. Here is a unique and authentic mountain environment with ancient farm houses and very green mountain hills, surrounded by stone walls. At the inner Gammelsetra the old farm traditions are kept alive by a group of enthusiastic youngsters. You can follow cheese cooking up close and enjoy real farm food. The farms arranged classes every summer. Guests can stay on the farm and participate in the daily work. The farmes has rewards for efforts to preserve the farmhouse and mountain traditions.
Everybody are welcome for day visits. Renndølsetra and Gammelsetra offers breakfast, lunch and dinner and of course waffles and coffee. Torbuvollen serves waffles and coffee. Mountain farms also sell their farm produce direct from the farm. When visiting the farms you can, by appointment, participate in taking care of the cows and the processing of milk.
Renndølsetra is located in Inner Valley, the most beautiful valley. Innerdalen has a long and strong tradition of Norwegian mountain tourism, and was protected as Norway's first conservation area in 1967. Since 1950, mountain tourists received food and shelter on Renndølsetra. Today it offers 25 beds and full board. Summer farming has history dating back to 1740. Much of the story can be read in the walls at the mountain farms authentic buildings. Renndølsetra has been awarded Norwegian Heritage award Olavsrosa for integrated work environment on the farm. Current production is sour cream and butter from cow and goat. With only an hour's walk by carriage road Renndølsetra is also a good destination for daytrips. The famous waffles are mandatory!
In Torbudalen / the Aursjø area there has been registered traces of the people who are approx. 10,000 years old. Among them is the southernmost Lapp settlement found. The area has always been used for hunting and fishing. Summer farming in Torbudalen valley is however not particularly old. It started about 1840. Most farms were closed down as a result of the damming of Osvatnet in 1954. Torbuvollen was rebuilt in 1977 and in 2001 it again started operating with cows and goats and processing of all the milk on the farm. It produces both sour cream and butter, brown and white cheese. The mountain farm also offer dining and lodging in a small annex. On request, it can also offer guided cultural walks in the area. You can drive right up to the farm.
Welcome to Seterlandet Sunnyvale!


This is our first Thursday night at the White Lake Restaurant!
Please come and join us for an evening of picking in the parlor. Better yet, come early and enjoy a pizza or home cooked meal (see their menu on our Supporters page). Hope to see you on the last Thursday of the month! The first jam will start at 7:00pm (or earlier) and we should be out the door by 9:00pm so you can be ready for work the next day.


The invasion of various foreign substances. Including stimulating the antioxidant system to work normally. The white blood cells which are responsible for destroying pathogens can function normally.
In general People of working age need about 85 – 100 mg. per day.
Foods with vitamin C
Foods that are sources of vitamin C are fresh vegetables or fruits such as oranges, guava, kiwi, papaya, broccoli. Normally, consuming about 1 fist of fruit at a time 2-4 times a day will get enough vitamin C such as oranges. Two green tangerines provide about 130 milligrams. Or one lemon provides about 83.2 milligrams UFABET
Taking care of your health to be strong with 3 elements are:
- food district
- A. exercise
- Teacher Arom
In accordance with the lifestyle To create a healthy body and mind and do it regularly in conjunction with maintaining hygiene in everyday life. Always wash your hands Opt for freshly cooked food. Avoid eating leftover food. Including the use of a middle spoon when eating together. It will help reduce the risk of infection as well. Which increases the immune system to keep the body healthy in the long run.


Understanding and appreciating your cup of coffee.
For me the main focus of this year’s Primal Challenge is understanding where our produce comes from; whether it’s meat from a local butcher, fruit and veg from the grocer round the corner, or coffee from Kenya (well it’s not that local but coffee is a tropical plant so it’s as about as close as you're getting).
Everyone these days likes to drink their coffee differently and I understand that taste is subjective. We all prefer something slightly different right? This may be the case when it comes to flavour, but the quality of the coffee definitely isn’t subjective. This little piece should hopefully give you a bit of a better understanding of why you should buy freshly roasted coffee from a roastery near you over instant coffee.
The majority of us are doing this challenge to improve our health in the long run, but both instant and freshly brewed coffee have pros and cons regarding health benefits so don’t, get too hung up on that. However quality wise there is a huge difference, so that is why i want to give you a better understanding of how to buy your coffee.
It saddens me to say this, but over 70% of brits still drink instant coffee and there really isn't a great deal to say about it. I understand that it’s quick, easy and mess free, but the traceability and ethics surrounding it are non-existent and this is something that is hugely important to us. Take a jar of instant coffee for example. Turn it round and look at what farm it comes from? How was it processed? When was it roasted? You can’t because this kind of information just isn’t accessible with instant coffee. Automatically I personally wouldn’t want to drink this even if someone told me it was the best coffee they had ever tasted, there is just no understanding of the product and its origins.
This leads me on nicely to start explaining a little bit about what we do at North Star and how we operate, which is very similar to the way the vast majority of speciality coffee roasters work. We work with a company a few doors down from HG3 called Falcon Speciality and they are a speciality green coffee importers. They place great importance on ethics and sustainable trading and this is something that is also very important to us here at North Star.
Coffee is a commodity and is actually the second largest traded commodity after oil, would you believe. As a commodity, coffee is usually traded on the New York stock market which just doesn't give farmers the guarantee of receiving the money that they should do for the quality of the crop they have produced. Falcon however, trade outside of the commodities market directly with each farm to set a price that is far higher than what they would achieve on the market and is above and beyond the price of the Fairtrade premium. Every farmer is treated differently because every farmer incurs different costs throughout the production period. Most smallholder farmers might only own one hectare of land to grow coffee and will also grow other crops and sometimes keep animals such as cows. In other countries they could have hundreds of hectares of land just for growing coffee, with electronically operated machines which reduce the costs of labour significantly.
We work very closely with Falcon Speciality which allows us to understand the supply chain in more detail and this allows us to be transparent with our customers. This information can then be passed onto the final consumer by coffee shop owners and baristas. We want people to understand the origin the coffee comes from, the exact farm or cooperative it’s grown on, the owner of the farms name, the way the coffee was processed, the varietal and the altitude it’s been grown at. All these factors give people a chance to brew and experience better quality coffees and make them understand that they are making a difference to people’s lives on a daily basis, even if they don't see it directly. We are currently the only speciality coffee roastery in Leeds and in comparison there are over 70 in London. It’s been quite difficult to reach out to everyone about the benefits of buying speciality coffee, but as more roasters spring up in the North I’m sure this will become easier. It is a long process and over time it will slowly happen, but in the meantime try and avoid instant coffee and get asking questions at your local coffee shop!
I don't want to ramble on too much so if you have any more questions then feel free to email us at hello@ northstarroast.com. We do plan on having a coffee day down at the rosary soon so that you can get a better insight in what we do and also give you the chance to brew much better coffee at home. Please keep an eye out on Twitter and Facebook for this.