After tripping leaping over the practicality hurdle, we enjoyed slice after slice of the sweet and crunchy snack-on-a-stick. My sister, ever the attorney, suggested I include a legal disclaimer with this recipe stating that I am not responsible for any injuries and/or broken teeth caused by the candy apples.
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I would pour the left over on another sheet that is sprayed with cooking spray and let cool. That will make homemade hard candy. I always add candy flavoring to my recipe, so I will have a flavored hard candy to suck on later
Caramel apples have been one of my all time favorite things to make since I first started cooking and baking. But that made from scratch recipe takes some time and it can be intimating so this year I decided to share the easiest caramel apple recipe ever!
Today I'm sharing How to Make Candy Apples Any Color! This Candy Apple recipe is easy and makes sweet and crunchy candy apples. These are a traditional fall treat - perfect for your Fall Fest or Halloween party. You can make them in under 30 minutes with just a few basic pantry ingredients!
As I mentioned above, this is a from-scratch recipe. With the right ingredients, you can make these any color and flavor that you like. And unlike caramel apples, candy apples have a hard, crunchy candy coating similar to Life Savers!
My favorite part of these apples is that they're made with pantry staples and they can be ready in about 30 minutes. They're actually best served fresh, so this can be a "last-minute" treat and they'll be perfect!
You're also going to need some special supplies to make candy apples. One of the most important is a thermometer. You can use a simple candy thermometer (like this one) or if you want to upgrade, I highly recommend a Thermoworks thermometer. I have this one, but this Dot thermometer would also be great!
The first time I got an order for candy apples, my client requested that I do hot pink and bright orange. I didn't have any special flavors to add - so I just used some vanilla extract! Here's how they turned out:
Yes! You can exchange the vanilla for any flavoring oil you like... strawberry, cotton candy, bubble gum, watermelon, cinnamon (bet that would be good on an apple)... there are dozens of LorAnn flavors to choose from!
In my experience, candy apples are best if consumed in the first 12 hours. After that, the candy begins to get sticky and the apple begins to brown around the stick. So if you can't or won't be eating them immediately, I'd keep them at most for 3 days, at room temperature, in an airtight container.
And I've never had any luck refrigerating candy apples. They always get condensation on them and get sticky. For that reason, when ordered, I try to do them no more than 24 hours in advance and always store them at room temperature.
Do you need packaging supplies for candy or caramel apples? Check out this post! I personally like to wrap my candy apples in cellophane bags with a twist tie or ribbon OR put them in fancy boxes. I have all the details in this post.
It makes the candy opaque. Otherwise, it would be "clear" pink or "clear" orange and the green or red apple underneath would show through and the color wouldn't be true. Does that make sense? It would be like looking at a green apple through hot pink stained glass... no idea what color it would be but probably not a bright HOT pink!! ? Please let me know if that makes no sense and I'll try again ?
I couldn't find white food coloring in any store. So I made purple and they aren't opaque. Also I put in teaspoon of vanilla extract as recipe says and I can barely taste the vanilla. Would a tablespoon be enough do you think? By the way I mastered this recipe the very first time I tried it. The last apple was the hardest to get candy on. I was able to make 11 candied apples with this recipe using McIntosh apples.
Hi Rose,first let me say that your apples R BEAUTIFUL!!!!!! I made my first batch lasnight(usin this recipe) & the candy was a lil bitter tastin..is that normal from the food coloring? ....thanks in advance ?
Wow! I love candy apples! Carmel is ok..but I agree..candy all the way! ? I tried making them in the fall but not much success. I wasn't quick enough and the candy hardened before I was done. I will try it again though with this recipe!
Only candy melts will stick to a wet apple center. See this for why -question-c-11-34301I did get candy melts to work-- And I used kool aid packets for awesome flavors. Surprisingly Jello worked well with another candy apple recipe.
WOW!! totally awesome! My future D-I-L likes candy apples and i am doing all the pastry for her shower - pink velvet cake, pink cupcakes, pink-well you get the drift - and now I can add Pink candy apples!!!! thank you !!
Wow, Rose...the candy apples look fabulous. Great idea. You always come up with super fantastic cakes, cupcakes, cookies and now this. You can see the love you put into everything you do. You are so creative and by sharing your creations, you give us the opportunity to become super creative too. Thank you for sharing your works of art with us. I've followed you since the beginning of your baking blog and you've really grown as a professional.
Rose,These are beautiful! I never made candied apples and would not have thought to make them anything other than red! This is a great treat for the kids. Thanks for sharing at Tasty Creations. Have a great week.Michelle
Thank you so much Rose for sharing your recipe with everyone... I love making my candy apples from scratch but never knew how to give it that look without having to dip the apple in colored chocolate. I really appreciate your sharing!! God bless.
You absolutely could, but I wouldn't consider that a "traditional" candy apple. These have the same flavor, texture, hardness, etc. of the hard candy apples that are sold at fairs & carnivals but now they can be any color - not just red!
What I found that works the best after the candy is gone from the pot is put water in it right away and return to stove and boil the water, the left over sugar dissolves and you just wipe out the pot. Then dry it and reuse the same pot. Hope this helps and by the way those apples look DELICIOUS! !
These are so cute! I'm considering doing these for my son's 3rd birthday, but I wasn't sure if they were pre-schooler friendly. Do you think little kids would be safe eating the hard candy? Do you think I could cut the apple into circular slices (like cutting an onion for onion rings...not apple wedges if that makes any sense) to make it easier for them to get their little mouth's around?
I'm trying to leave my on comment, but I keep getting an error message, so I'm going to piggyback on Polly's comment. Sorry Polly!Great Recipe! Yesterday was my first time ever making candy apples and I made this recipe in neon green. They turned out beautiful! I only have two issues: the white specs from the bright white coloring and after they sit overnight, I had small holes in the dried shell. Is there anyway to get rid of the white specs, like maybe adding the bright white americolor into the mix a little earlier (in hope of the specs separating to form a even color as a end result. Finally, I'm not sure what to do about the holes. I am assuming they are air bubbles, but I'm baffled because they almost dry instantly and when I bagged them, they were hard. So, how did they get there? Thanks again for such a great recipe. I will definitely make these again!
Great Recipe! This was my first time ever making candy apples and II made this recipe yesterday in neon green. They turned out beautiful! I only have two issues: the white specs from the bright white coloring and after they sit overnight, I had small holes in the dried shell. Is there anyway to get rid of the white specs, like maybe adding the bright white americolor into the mix a little earlier (in hope of the specs separating to form a even color as a end result. Finally, I'm not sure what to do about the holes. I am assuming they are air bubbles, but I'm baffled because they almost dry instantly and when I bagged them, they were hard. So, how did they get there? Thanks again for such a great recipe. I will definitely make these again!
I had some at the end come out perfect and there was two factors so I'm not sure which one did it or if it was the mix of them but I noticed when I was dipping at the end the candy in the pot had cooled enough that it had no bubbles on top and the last few apples I used were very cold from the fridge.
Apples you buy at the store are usually gassed to maintain their color. The heat of your candy or caramel pulls the gas out - it gets trapped under the coating and leaves a bubble. If you submerge the apples in hot water for about 15 to 20 minutes the heat will help pull the gas out of the apple. Dry them off completely and then dip.
These are beautiful!! I have been looking for an idea to raise money, and I think this is perfect! Everyone loves candy apples, and they are only available here in October for a week when the fair comes. What do you think is a good price to sell them?
Hii made a trial run of toffee apples was hoping to use them for a 1 year old birthday party but they came out rock hard, I think too hard for the kids is there anything i could do to make them less hard or did i do something wrong as i did take longer than 20 minutes around 30 minutes to get to 302.thanks 041b061a72
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I have been considering what to write about hot dogs since it is National Hot Dog month and the theme for this installment of the Etsybloggers Team blog carnival. I thought and thought and then remember something from when my children were young. I was a single mom with two small kids and a very limited budget. At one point, we were on food stamps. I made a game out of it. I tried to shop for things so that at the end of the month I would have something left over...then we could enjoy some sort of treat! I came up with my special recipe to help stretch the grocery budget and give my children a decent meal. I created "Polka Dot Eggs"! They really aren't that difficult. Just slice up two or three hotdogs and warm them in a frying pan. Beat some eggs and add them to the pan. Cook them until done and serve with some toast with jelly. This was a quick dinner and the kids love it! Of course, Polka Dot Eggs sounded much better than scrambled eggs with hot dogs!


Food That Stop Children Growth: If your children also often fall sick, then the reason behind this is their diet, that is, because of the things that the child is eating, his health keeps getting worse from time to time. Although every mother gives nutritious food to her children and takes great care of their food, but in view of the modern times, children have also become very advanced and most of the children prefer junk food and outside food, but Do you know that eating these four foreign things can greatly affect the growth of your child and can also damage his liver. Let us give you information about those 4 things in this news which can prove to be very dangerous for your child’s growth.
• Soft drinks: If your child is also drinking cola, soda or cold drinks in excess, then stop giving all these soft drinks to your child from today itself. Its consumption can increase the risk of type-2 diabetes and obesity.
• Cream Roll: Often children like to eat cream roll very much and the parents of the children get them cream roll with great enthusiasm. But perhaps you do not know that there is nothing but fat and sugar in it. So don’t give such things to your children at all.
• Fruit flavored items
Often children like food and flower things more, but do you know that these fruit flavored things, whether it is a pastry, fruit cake, jelly, or fruit candy etc., all these things are not made from fruit but from chemical and food color. It is made which can prove to be very harmful for children, so avoid giving such things to children.
• French Fries
If your children also like to eat friend file, then stop giving it to them from now because it contains trans fat and calories, french fries have a bad effect on the digestion of children.


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Cooking has helped me *try* to figure out life, not just my own, but also other people's. Shrimp with Fresh Cocktail Sauce. Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges. Stir in Worcestershire, lemon juice, and hot sauce. dried onion powder. Pan fry the shrimp in butter and olive oil until crispy. The old bay really is needed for the shrimp. This easy & flavorful sautéed shrimp recipe is cooked with butter, onions, garlic, lemon juice, Worcestershire sauce, heavy whipping cream, and hot … Eat as is or serve over cooked spaghetti or rice. Add the beer to the skillet and cook until reduced by half, 3 to 4 minutes. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. Rachael Ray In Season is part of the Allrecipes Food Group. ★☆ Author: Donya Mullins. Prep Time: 10 minutes. Serves 6-8. This site uses Akismet to reduce spam. Serve your cooked, cleaned shrimp with Snappy Cocktail Sauce for Shrimp! Grated zest and juice of 1 large lemon. Cuisine: American. Add tomatoes, Worcestershire and bay leaves and return to a boil. Call ahead to the grocery store and ask the seafood counter person to peel and devein your shrimp. Did you make this recipe? Your friends and family will be super impressed with this dish. Bring to a boil, reduce to a simmer, and cook, whisking frequently, until … Cooked shrimp: salad shrimp, canned shrimp or fresh boiled shrimp are all good! Pan-fry in olive oil for about 2-3 minutes. When shrimp is cooked, chop up into pieces and stir into your cooked risotto. Drain the pasta and add it to the cream sauce, toss it together, then add the shrimp, artichoke and mushroom mixture to the pasta and stir to incorporate. ½ cup fresh flat-leaf parsley leaves, chopped. Add the shrimp; simmer until just opaque in the center, 3 to 5 minutes. Press one ball of stuffing into the cavity of each shrimp and arrange the shrimp on a baking sheet. Good … 1 buah jeruk nipis. I love food and I think of it on a basic level of providing strength & nourishment. Arrange shrimp in a single layer on a baking sheet. Heat olive oil on medium high heat and saute garlic for one minute until golden brown. Instructions. CoolWhip. Serve in the warmed bowl topped with celery and scallions. 5 pcs of… Cocktail sauce and shrimp cocktail is one of those elegant dishes that shines because of its simplicity. Add the shrimp; simmer until just opaque in the center, 3 to 5 minutes. You may substitute soy sauce with coconut aminos, maggi seasoning sauce, fish sauce or Worcestershire sauce (3 tbsp Worcestershire mixed with 1 tbsp water). 2 teaspoons Worcestershire sauce – $0.04; 3-4 teaspoons horseradish – $0.60; Cook’s Tools: Large pot; colander; Mixing bowls; Measuring spoons and cups; whisk; How to make Shrimp Cocktail and Shrimp Cocktail Sauce: STEP ONE: First, clean the shrimp. Precook shrimp, saving 1 cup water ... salt and pepper, Worcestershire sauce and parsley. In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended. Cook the shrimp by poaching them in boiling water, pan-frying them on the stovetop, or roasting them in the oven until opaque. Worcestershire sauce, dash of hot sauce, sea salt and black pepper to taste. 6 buah bawang merah geprak, 6 pcs of crushed shallot. Toss the shrimp with the Old Bay; season with salt and pepper. In a large sauce pan, combine and bring to a boil. Recipe: This Shrimp Scampi Recipe is for four appetizer servings. Combine first 8 ingredients in large bowl. Not only does practically everyone love it, but making it couldn’t. This video is unavailable. 3/4 teaspoon Worcestershire sauce 2/3 cup hot clam broth or juice 3/4 cup thawed raw shrimp, peeled & deveined (71-90count) 1/2 teaspoon Cajun seasoning 1 Tablespoon chopped fresh parsley 4 Tablespoons and 1 teaspoon thinly sliced green onion, divided. Taste and season with salt, pepper, additional Worcestershire and paprika if needed. Nutritional Information. Bake with Basic Bliss Step 1. Juicy Grilled Pork Chops Using Lea & Perrins Worcestershire Sauce Mom On Duty. Course: Appetizer, Snack. In a large saucepan over medium heat, simmer butter, olive oil, chili Primary Sidebar. Simmer slowly ... noodles. Add the stock, Worcestershire and hot sauce and cook until slightly thickened, about 5 minutes. Ingredients: 13 (carrots .. celery .. flour .. milk .. onion .. parsley ...) 3. To serve, warm Homemade Worcestershire Glaze until hot, for each 1 cup glaze, swirl in 2 tablespoons butter to finish. 12 medium-sized shrimp, split the back. 2 dashes Worcestershire sauce. This simple shrimp & lobster ravioli with garlic cream sauce is perfect for a special occasion or a change to your dinner routine. Add the Worcestershire sauce, lemon juice, hot pepper sauce, crushed garlic, and kosher salt. Cocktail sauce is great for shrimp cocktail and scallops but also tastes great as a zesty dip.. Use for fries, or even as a topping for scrambled eggs or really anything that needs an extra punch of flavor!. Shrimp cocktail sauce has to be one of those elegant dishes that shines because its! Be delicious more steak sauce, lemon juice, steak sauce … taste and season with salt and.! 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How To Make Your Own Oat Milk – Food Pharmacy Recipe
Vitamin D. Nutrition information per 100 ml: Energy 247 kJ/59 kcal Fat 3.0 g of which saturated 0.3 g Carbohydrates 6.6 g of which sugars 4.0 g* Fiber 0.8 g Protein 1.0 g Salt 0.10 g Vitamin D 1.5 μg (30%**) Riboflavin 0.21 mg (15%**) Vitamin B12 0,38 μg (15%**) Calcium 120 mg (15%**) * Natural sugars from oats. ** Of the Daily Reference Intake. Nicole Magryta, RDN, author of Nourish Your Tribe, says most oat milks contain one to three grams of fiber per serving (which is a little more than an alternative milk like almond), but also contain more calories and carbohydrates. In other words, you're kind of coming out even unless you're buying fortified oat milk from a supermarket.
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The hip brand, which had recently been valued at $2 billion, began trending on Twitter and spurred some intense oat milk discourse after user @keccers tweeted a pull-quote and link to a story published by the newsletter Almanack salaciously titled “Oatly: The 2020-10-13 Detailed nutrition comparison for oat milk vs milk. Both milk and oat milk are high in calcium. Milk has more thiamin, niacin, pantothenic acid, Vitamin B6 and folate. According to Buzzfeed, Oatly's fortified oat milk contains 20% of the daily value of vitamin D, 25% DV of calcium, and 50% DV of vitamin B12.One cup of unsweetened oat milk is about 120 calories and is a vegan friendly beverage. This all sounds pretty healthy so far, but the real beef has to do with the oat milk's sugar content. There are 160 calories in 1 cup (240 ml) of Oatly Full Fat Oat Milk.
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Opt for the Oatly fortified oat milk to hit 50% of your vit B12, Oatly Oat Milk Original, 32 oz, Pack of 6, Gluten Free, Dairy Free, Sugar Free, Non GMO, Vegan, High Fiber, Calcium & Vitamin Enriched: Amazon.com: Grocery & Gourmet Food Apr. 7, 2021 - Oat milk contains a kind of 'super sugar' — but it won't ruin your health, a dietitian says Insider - www.insider.com Oat milk contains a kind of 'super sugar' — but it won't ruin your health, a dietitian says - Ins Personalized health review for Oatly Oat Milk: 140 calories, nutrition grade (C plus), problematic ingredients, and more. Learn the good & bad for 250,000+ products. Nutrition Facts. Serving Size.
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The following table compares the nutritional values of 240 milliliters (ml) — about 1 cup — of almond, cow, hemp, oat, and soy milk There are 150 calories in 1 cup (240 ml) of Oatly Chocolate Oat Milk. Get full nutrition facts for other Oatly products and all your other favorite brands. Here’s the thing: The reason everyone started going totally crazy for oat milk has nothing to do with nutrition facts. It’s just delicious. If you’re a vegan or just someone who’s trying to cut back on dairy but you love a frothy, creamy latte , oat milk has a consistency similar to cow’s milk that beats out all of the other plant-based competitors—from soy and almond to hemp and rice. Oatly Oat Milk is a dairy-free alternative to milk made from oats. The oats are 100% gluten free, and the product is fortified with nutrients like calcium and vitamin D. It’s a slightly higher-fiber plant based milk in comparison to rice or almond milk that is low in saturated fat.
140. Calories % Daily Value* 11%.
Now, the tricolored cartons are popping up at your local Whole Foods and specialty coffee shops, introducing latte lovers to a new dairy-free delight.
Shop OATLY The Original Oat Milk - compare prices, see product info & reviews, add to shopping list, or find in store.
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Oatly Gains Momentum in Its Global Plant-based Movement
Oat drink has many functions, most importantly to supply nutrition but also. av O Dahllöv · Citerat av 7 — Livscykelanalys, havredryck, Oatly, LCA, miljöpåverkan The result show that the environmental impact of oat milk differs depending if oats are conventionally.
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Contains 2% or less of: low erucic acid rapeseed oil, dipotassium phosphate, calcium carbonate, tricalcium phosphate, sea salt, dicalcium phosphate, riboflavin, vitamin A, vitamin D2, vitamin B12. Where does it come from? Nutrition information per 100 ml: Energy 193 kJ/46 kcal Fat 1.5 g of which saturated 0.2 g Carbohydrates 6.7 g of which sugars 4.1 g* Fiber 0.8 g Protein 1.0 g Salt 0.10 g Vitamin D 1.5 µg (30%**) Riboflavin 0.21 mg (15%**) Vitamin B12 0.38 µg (15%**) Calcium 120 mg (15%**) * Natural sugars from oats. ** Of the Daily Reference Intake. 16 hours ago 100% luxurious flavor! It doesn’t taste like diamonds or anything, but it’s perfectly creamy without all the saturated fats you usually get when you drink something creamy. In fact, whole cow’s milk has 5g of saturated fat per serving while this product only has 1g. 2020-02-20 2021-04-05 2021-04-17 Nutrition profile.
Omdömen för: Oatly Oat Milk for Baristas 1ltr Omdömen för - Feefo
Calories 130. % Daily Value*.
alternative that provides the same amount of nutrition but￼ this brand of oat milk does the job! Apr 5, 2021 There are 120 calories in 1 cup (240 ml) of Oatly Oat Milk. Nutrition Facts. Serving Size, 1 cup (240 ml). Amount Per Serving.


A satisfying breakfast or snack that’s raw vegan & gluten-free. And you would never guess there are vegetables hidding in this beautiful pink chia delight! 🙂
½ cup chia seeds
2¼ cups nut milk
½ cup strawberries (fresh or frozen)
½ cup beets, finely grated
1 teaspoon vanilla extract
½ – 1 tablespoon maple syrup
In a medium bowl, add chia seeds.
In a blender or food processor, add nut milk, strawberries, beets, maple syrup, and vanilla. Blend until completely smooth.
Slowly pour the liquid mixture into the bowl with the chia seeds while stirring. Stir until throughly mixed.
Place in the fridge and let it sit overnight, or at least 4-5 hours.
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This is an awesome spot for Thai food.
I had the #50 cashew chicken with veggies.
I'll be back for sure
Ernie B. - Yelp | 5.0 star rating | 4/24/2022
On our quest for awesome Thai food, we added this place to our list. Located in the over populated 7-11 strip mall off of Camino Del Norte. We found parking because we went late.
It's a small restaurant but they were pretty busy. We ordered our usual. The Tom Yum soup with tofu was delicious. Lots of flavor and spice. My cashew nut chicken was really good. The spice level was a little hotter than I would have liked but the flavor was spot on. I couldn't stop eating it even with my excessive sweating. Haha
My friend also enjoyed her eggplant pork.
Service was good although there was only one person serving the entire place. We will be back and I hope their flavors are consistent next time we visit.


A little moth might not seem like a big deal, but if you are dealing with Indian meal moths in your pantry, you might suddenly take it more seriously. Indian meal moths are one of the most destructive and difficult pantry pests to get rid of. They can quickly contaminate large amounts of food and cause a lot of frustration for homeowners.
How to Identify Indian Meal Moths
Indian meal moths, sometimes called pantry moths or grain moths, are approximately 8-10 mm long with a wingspan of 16-20 mm. They have a fairly distinct color pattern with the first third of their wings being whitish-gray and the last two-thirds being reddish-brown or copper in color. They also usually have a dark band where these two color patterns meet.
The caterpillar (larval stage) of the Indian meal moth is actually the cause of most pantry damage. It is usually off-white in color with a brown head and is approximately 12-14mm long. Depending on what it is eating, the larvae can also be pink or greenish. The caterpillar goes through 5-7 instars before pupating and becoming a mature adult moth.
Indian meal moth larvae eat a large number of plant-based pantry items. Some of their favorites include: cereal, rice, bread, pasta, flour, spices, nuts, dry pet food, birdseed, and dried fruits. They may also consume more unusual items like chocolate, coffee, cookies, and even crushed red pepper flakes. The larvae can chew through thin plastic and cardboard, so even sealed containers may be infested. One sign of an infestation is silk webbing that is left on the food. Besides the webbing, the larvae also leaves behind feces and shed skins.
Indian Meal Moth Control
Most Indian meal moth infestations are introduced into the home via already contaminated products. This means that it is very important to carefully examine all packages before purchasing them at the store. Check for small tears, holes, or chew marks. Indian meal moths can be killed by freezing or heating, so many people like to put their grains and susceptible foods straight into the freezer after purchasing them. One week in the freezer, and you can feel confident that any eggs or larvae that may be in the food have died. After taking this precaution, it is then important to store your food properly. Store opened food in thick plastic, metal, or glass containers. It is also a good idea to not store large amounts of expired food, as they are more likely to attract pests.
If you find yourself with an infestation, any open food should be thrown out, and all surfaces should be scrubbed using soap and water or vinegar. Non-toxic moth traps are also available. They contain a pheromone lure that will attract the adult moths and hopefully keep them from reproducing in your pantry.
If you are in need of help with pantry pests or any other household pests, you can trust Six Brothers Pest Control to get the job done right. From spiders and ants to rodents and roaches, we are your Las Vegas Pest Control specialists. We also have offices in St. George, Salt Lake City, and Boise Idaho Contact us today for all your pest control needs.


Many common foods we keep around our homes can cause serious health problems if our dogs ingest them. Here are five foods to keep away from your dog at all times.
- Both chocolate and caffeine contain methylxanthines, which can cause panting, excessive thirst, vomiting, diarrhea, seizures,
andeven death. Darker chocolates, particularly baking chocolate, are the most dangerous, as they contain more methylxanthines.
- We don’t yet know which substance in grapes and raisins poisons dogs, but they both can cause serious kidney failure that is often fatal when it’s not treated immediately.
- Both onions and garlic can cause gastrointestinal upsets, drooling, weakness, collapse, diarrhea and vomiting, and garlic is about five times more likely to cause these issues than onions.
- Xylitol is a natural sweetener used in things like chewing gum, peanut butter, toothpaste, and some diet foods. Dogs enjoy its sweet taste, but it can cause vomiting, loss of coordination and fatal liver failure.
- Macadamia nuts are a serious threat to our pups. They can affect nerve function and can cause joint stiffness, severe lethargy, and tremors.


The arrival of corn on the cob in our grocery stores is really the unofficial start of summer. But there’s more to corn than just the version on the cob.
The four main categories of corn are field, popcorn, sweet and ornamental. Corn is very versatile since the entire corn plant can be used. You can use the husks for making tamales, the silk to create a medicinal tea, the kernels for food and the stalks for livestock feed. You can find corn in products like tortillas, tortilla chips, cornmeal and corn oil. Miniature ears of corn, known as baby corn, can be used in appetizers, soups, chowders, stews and stir fry dishes. Baby corn is particularly popular in Thai and Chinese cooking.
Corn is typically yellow, but comes in a variety of other colors such as red, orange, blue, white, cream, pink, purple, brown and black.
HEALTH BENEFITS OF CORN
Corn has several health benefits. Because of the high fiber content, it can aid with digestion. It also contains valuable B vitamins, which are important to your overall health. Corn also provides our bodies with essential minerals such as zinc, magnesium, copper, iron and manganese. Corn is a good source of the antioxidants carotenoids, lutein and zeaxanthin, which promote eye health. Since corn is considered a starchy vegetable, people with diabetes need to keep in mind that a ½ cup of corn (or a small ear of corn) contains 15 grams of carbohydrate and counts as one carbohydrate food choice.
CHOOSING AND PREPARING CORN
Corn can be roasted, boiled, broiled, steamed, grilled or microwaved. You can add it to stews, casseroles, salads or salsa. Try adding corn kernels to cornbread batter for enhanced texture and flavor.
Fresh corn on the cob is best if cooked as soon as possible after picking, but that’s not always practical. Once you have brought the corn home, place the ears in your refrigerator as soon as possible. Cold temperatures slow down the chemical reaction that causes corn to lose its sweetness. Leave the husk on, and let the corn sit in the refrigerator uncovered instead of wrapped up tightly in a plastic bag. It’s best if cooked within three days. Once cooked, corn will stay good for three to five days in the refrigerator and 10 to 12 months in the freezer.
If you’re accustomed to boiling your sweet corn, try a new cooking method. Sweet corn on the grill can be a delicious addition to your meal.
Mexican Street Corn
- 4 corn on the cob shucked
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 clove garlic crushed
- Zest of one lime
- ½ tsp chili powder
- ½ tsp paprika can be mild or smoky
- ¼ cup cilantro chopped
- ½ cup cotija cheese can substitute queso fresco or feta
- Combine sour cream, mayonnaise, garlic, lime zest, chili powder, paprika and half of the chopped cilantro.
- Grill sweet corn without the husks on a grill over high heat. Turn regularly for about 10 minutes until they begin to char.
- Take corn off the grill and brush with the crema dressing.
- Sprinkle with cheese, lime juice and the remaining cilantro. Serve immediately.
Cheesy Corn Fritters
- 2 cups corn fresh, frozen or canned
- ¼ cup cornmeal
- ¼ cup all purpose flour
- 1 tsp smoked paprika
- 1 egg
- 1 green onion chopped
- ½ cup parmesan cheese grated
- 1 handful cilantro chopped
- 1 tbsp lime juice
- salt and freshly ground pepper to taste
- 1 tbsp oil add more if needed
- sour cream for garnish
- Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
- Heat 1 tablespoon oil in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side.
- Garnish with a dollop of sour cream. Enjoy!


Business idea: Cheese production
Various types of cheese are produced quite successfully in Russia. By doing this business, you can get consistently high profits. How to make cheese production not only wasteful, but also profitable? First, you need to draw up a competent business plan. Secondly, correctly register your activity (collect all the documentation). This area is most easily given to those who have experience in the food industry.
Investments, payback period, profit
All cheeses are divided into several varieties: hard, semi-hard, soft, pickled. Each of the varieties implies a certain technology in production, which means the use of special equipment. Therefore, the first thing, when going to do a "cheese" business, is to decide which type you will produce. Hard cheeses are the most popular because they have a fairly long shelf life. The demand for such cheese is high and will increase over time.
Making cheese isn't easy. Serious investments are required at the initial stage. So, first of all, you need to prepare the room. Its dimensions are very large, because it is necessary to distribute both the workshop where the cheese will be produced, and the site where the raw materials will be fermented, and the place where the ambassador will take place. In addition, it is necessary that refrigerators are located in the room, where finished products will be stored.
The workshop must have an area of at least 350 squares. Equipment for the production of cheese, which is needed in the workshop:
- special boilers, where the product will be prepared,
- a buffer tank, where the thick will accumulate,
- a press.
Sourdough also requires its own equipment:
- starter culture ,
- a special unit that will dose the starter culture automatically,
- equipment that will feed milk,
- steam sterilizer.
In the room where the ambassador will take place, the following elements are required:
- pumps that control the supply of brine,
- pools where cheese will be salted,
- containers for finished products.
Cheese is one of the most popular products among Russian consumers. Its production can be considered a true art, because the process is quite complicated. In addition to traditional recipes, it is worth experimenting in the production process. The best option is to create your own recipes and personal brand, personal brand. And there will be no problems with the implementation, because every day tons of cheese leaves supermarket shelves.
Homemade Cheese Business Profitability
Hard cheese is more popular than the same suluguni, and consequently, it will not be difficult to find an interested consumer, according to practice. But the key stake should still be placed on the sale of large batches of manufactured products - and the income is higher, and the warehouse will not be clogged with goods.
Pay attention! Regarding the specific figures of the profitability of the mini-shop, everything here directly depends on its capacity indicator and the pricing policy in the region.
Calculating annual income:
- Production per month x price of 1 kg of product = 500 x 250 x 12 months = 1,500,000 million rubles.
- Gross annual income (profit - cost) = 940,000 rubles.
- Total costs, taking into account the initial investments in equipment - 720,000 rubles.
- Income before tax (gross income - general expenses) = 220,000 rubles. Income after taxation (15%) - 187,000 rubles. This will be the sum of the net income.
- The coefficient of profitability (net income / revenue) is 20%.
It is better to create cheese making as a business at home in a private household. In the conditions of an apartment, this is a complex undertaking.
How to organize a cheese dairy at home
Making cheese at home as a business is formed from several stages. Failure to follow the rules of one can lead to difficulties in the implementation of the next. These stages must be taken with full responsibility.
Step # 1 - choosing the organizational and legal form
The first step is to legalize a business idea for making cheese. For such a case, the most suitable variation is to open an individual entrepreneur - it will cost the owner only 800 rubles to pay the state fee.
You can also think about opening an LLC, it will come out a little cheaper, but it will take 2 times more time for its registration. It is recommended to open an LLC when the owner intends to seriously expand his own business, which means attracting third parties - investors to open a large-scale production.
Today, cheese production as a business has gained great popularity among entrepreneurs in our country. A mini-workshop for the manufacture of this product does not require an investment of tens of millions of rubles. Cheese itself is present in the diet of almost all families, which confirms the considerable demand for it.
That is why starting your own business for the production of this dairy product is a very promising and profitable business.
Who can go into the cheese making business?
It is most profitable for farmers to open their own mini-workshop. In this case, the production of cheese can be carried out from our own raw materials. This will make the final product cheaper and, therefore, in demand.
How to start your own cheese making business? First of all, you will need to think over a business strategy. It will be needed not only for beginners, but also for experienced entrepreneurs. A business plan will help you analyze all the initial costs, give a correct assessment of supply and demand in the market, and plan the future profitability and profitability of the event. In addition, a pre-developed strategy will allow you to select the desired range of products, determine its prices and find buyers.
Before organizing a mini-workshop for the production of cheese as a business, you need to look for buyers. To do this, you will need to outline in advance the ways of selling future finished products. They can be different. So, the implementation of cheeses is possible by:
- sales in your own store; - sales in the food market in your area; - conclusion of contracts with wholesalers; - supply of the product to the retail network; - supply of cheese to cafes and restaurants of your city and region.
It is advisable to choose more than one option from the list. This will make it possible to quickly implement the product and get a fairly large profit.
Cheese is a popular product. The demand for it is constantly growing, and there are not so many farms for its production. According to reviews, a cheese factory as a business is quite a profitable business. You just need to familiarize yourself with all the nuances and constantly monitor the process. We will consider its features in the article.
How to open a cheese dairy? It is necessary to start a business with a clear definition of a development strategy. For this, a business plan is drawn up with a detailed description of all the nuances. This will prevent unnecessary costs in the future.
Advantages and Disadvantages
Before starting any business, you should familiarize yourself with its pros and cons. In our case, the advantages are:
- Demand for the product among the population.
- Affordable cost of raw materials for production.
- A ban on the import of imported goods, which allows the promotion of local cheeses.
But this business also has risks to prepare for. Among the disadvantages are:
- Short shelf life of some types of products.
- High competition.
- The unsatisfactory quality of raw materials leads to the manufacture of substandard products.
- Lack of distribution channels.
Judging by the reviews, business will be a profitable business if you approach this issue correctly. The owner will need to control the entire process of activity in order to produce high-quality products that will be in demand.
For convenience, the business plan is divided into points, after studying which, you will have a clear idea of what is needed to open such an enterprise.
First, you need to register a cheese factory as a business. Reviews indicate that this is not difficult to accomplish. If the company is small, you can register as an individual entrepreneur. But many people choose the organizational form of LLC, since they are more willing to work with legal entities, there is more confidence in them. A simplified taxation system is chosen, when you need to pay 6% of the proceeds or 15% of the net income.
In both cases, a license is required. After registration of the IP, a certificate is provided. This procedure is carried out by the branch of the Federal Tax Service of Russia at the place of residence. To register, you must submit:
- passports of the Russian Federation;
- applications for a simplified taxation system;
- receipts for payment of state duty;
- TIN certificates.
Statistics show that the consumption of cheese products in Russia has been steadily growing lately, so building your business on cheese in the current conditions can be very profitable and promising. According to many experts, the market situation is now favorable to young food producers - demand is growing, foreign products are becoming less affordable, and interest in domestic counterparts is growing. Moreover, what is especially important, the Russian cheese industry has great prospects - in comparison with residents of European countries, Russians consume 3-4 times less cheese, but this gap is gradually decreasing.
Therefore, the potential of this niche is impressive, and the conditions for entering it are quite democratic. The initial costs of opening a cheese dairy with proper planning and selection of the scale of the business can be insignificant, and if successful, production volumes can be increased. However, as in any other case, first of all, competent planning is required with clear reasoning for each chosen solution and dividing the entire process into separate stages. The latter will make control more effective and will help to respond in a timely manner to deviations from the adopted plan.
Overview of the cheese market in Russia
The active growth of this sector in the domestic food industry began in 2021, when sanctions were imposed on the import of imported food into Russia, which also affected many foreign cheese producers. And if, before the adoption of prohibitive measures, about 190-200 thousand tons of cheese were imported from other countries every year, now there is a serious gap here that had to be closed in order to prevent a deficit. As a result, an active reorientation of production began on the dairy market to meet the changed nature and volume of consumer demand. In a number of studies analyzing the dynamics of the cheese industry, it was noted that since 2021 it has been growing at a record pace among the entire domestic food industry.
According to the results of 2021, the maximum increase in the volume of cheese production over the past few years was recorded. Compared to 2021, the productivity of cheese dairies increased by 20% last year. This significant rise was in response to the growing demand that emerged in 2021. Then it was covered by an increase in imports from countries that did not fall under Russian sanctions. As a result, importers received $ 250 million more in 2021 compared to the results of 2021. The growth in imports continued last year as well - however, the rate of increase in production by Russian cheesemakers turned out to be higher.
Moreover, production has improved not only in quantitative but also in qualitative terms. So, in 2021, the segment of expensive semi-hard and hard cheeses showed a significant increase. And this growth resonated with consumers - Russians began to buy more and more quality products more often.
2021 for this industry has also started very dynamically. In the first 2 months, domestic cheese dairies produced 15. % more production than in the same period of 2021. And then the coronavirus crisis began, which hit the entire economy and industry in general, so the growth rates in the cheese segment will certainly slow down. And this will be connected not only with production restrictions, but also with a fall in real incomes of the population, which will reduce demand both in the b2c and b2b segments. Experts also predict a slowdown in the increase in production volumes due to the fact that many manufacturers of dairy products have already completed the conversion, as well as due to the already sufficiently high initial base.
However, there are significant positive factors that make cheese production as a business very attractive. Here are the main ones:
Active development of raw materials supply. If earlier in Russia there was a shortage of milk suitable for cheese making, now the volume of production of such raw materials is growing rapidly.
Maintaining a significant share of imports on the domestic market. Analysts estimate that about 30% of all cheeses are still imported into the country from abroad. And this supports the potential for import substitution.
Relatively low competition. There are no absolute leaders in the Russian market of semi-hard and hard cheese varieties. The top 10 largest manufacturers cover only 30% of the total industry.


Specifically created with the steak connoisseur in mind, we have selected some of our best-selling and most premium cuts of meat to create our Premium Steak Selection available for subscription only. They are perfect for Tuesday night dinners, weekend BBQs, and that perfect gift for friends, family, and coworkers.
The Premium Steak Selection includes the following:
- (2) 8 oz. Filet Mignon
- (2) 10 oz. Wet-Age NY Strip
- (2) 12 oz. Wet-Age Ribeye
- (2) T-Bone Steaks
- Hand-cut by our Master Butcher
- Items are individually wrapped
- Products ship frozen and will arrive frozen or partially thawed
* Kindly note the images shown may not reflect actual size or quantity of steaks being received.
Our promise and commitment: All products are from humanely raised, grass-fed, all-natural Brasstown Beef cattle, free of ALL antibiotics and growth-promoting hormones. Global Animal Partnership (GAP) verifies our claims.
Premium Steak Selection
We process and ship orders received by 2pm (EST) on Mondays and Tuesdays via UPS 2nd-Day Air. For more details, visit our FAQ page.


CORPORATE EXECUTIVE CHEF
Dr. Chef P Soundararajan is currently Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country. He has held this position since 1997. His responsibilities include Monitoring of overall F&B operations. Compiling and implementing standard operating procedures, Commissioning of new restaurants and setting up standard recipes along with menu engineering across resorts.
WORLDCHEFS – Honorary Life Membership
The second Indian to receive Honorary Life Membership into the World Chefs organization, Chef Soundarajan has been involved in the promotion of Indian Culinary Art and Culinary Heritage with workshops, training programmes and culinary competitions. World Chefs is the global authority on food and is a recognized organization serving over 10 million chefs from 99 National Member countries.
Guinness World Record
Chef Soundararajan, Corporate Executive Chef of Mahindra Holidays and Resorts, and Chef Sanjay Thakur of Etihad Airways have accomplished a World Record by setting up a Pop Up Indian Fine Dining Restaurant at the highest altitude on Earth. Guinness Book of Records has recorded the feat, and declared Tiryagyoni, the fine dining pop up operated somewhere on Mount Everest by these Indian chefs as the “highest altitude pop-up restaurant’.
MENTOR & SPEAKER
Dr.Chef Soundararajan has a passion for contributing to the education of budding culinary professionals, catering students and other professionals related to the F&B industry in a manner which will help them make a success of their careers. He has trained thousands of chefs and food-service-industry professionals, including some of the most prominent chefs in the country.
CHEF SOUNDAR BLOG
Dr.Chef Soundararajan P is a culinarian & mentor, founder of Culinary Vision, founder General Secretary of Indian Federation of Culinary Associations and Chairman of the Marketing committee of WorldChefs. He writes about Culinary Techniques and shares his profound knowledge in his blog.
Dr. CHEF SOUNDARARAJAN
With 38 years of exemplary services in the gastronomic industry, Chef Soundararajan has served as Corporate Executive Chef and established F&B operations for Mahindra holidays and Resorts India , world’s second largest holiday company and has served as the Executive chef of the Hyderabad house , New Delhi, the official Guest house of the PM of India. At present he is the founder of Green house BBQ and the Founder Director of Chef Soundar Culinary Academy. As the Founder General Secretary of the Indian Federation of Culinary Associations and Honorary Member of the WORLDCHEFS, he passionately drives all their initiatives. He was also instrumental in founding South India Culinary Association and also currently, the President mentor of SICA, also served as the Chairman of the Marketing committee of the WorldChefs. A recipient of the National Award as the Best Chef of India from the Ministry of Tourism, Government of India, he is instrumental in elevating IFCA to the global stage. He formulated the best practices in the country that enabled place the Indian Culinary fraternity in the world map. An alumni of IHM Chennai ,he has a Honorary Doctorate from Vel’s University in Hospitality Management D.Litt., is a WACS certified chef, is certified in World Cuisine from the Culinary Institute of America, fellowship from the St. Nicholls University Louisiana , certified “Trainer” from US training house, executive development program from the IIM Bangalore and a certified Hospitality professional, Harvard DE . He has also conceptualized and conducted cuisine course in Mauritius.
Chef Soundararajan has authored the widely popular The Essential Culinary guide book that is accepted as a text book in leading institutions in India and across the world He is also the Professor Emeritus, Chef Mentor at Dr MGR Educational Institute University. He is the honorary member of the Chefs Guild of Lanka, Chefs Guild of Emirates and Saudi Arabian Chefs Association. Chef Soundarajan is also the member of the prestigious Chefs Table of the Saudi Arabian Chefs association. He co – founded Young chefs Association of India , Founder General secretary of Chefs Guild of India. He founded Chef Soundar Culinary Academy and Culinary Vision Private Limited
He demonstrated Indian cuisine in QEII, the world’s No. 1 luxury liner. He represented India at the Asia Pacific forum, Australia. He has also got an Award from FSSAI , Ministry of Health for promoting Eat right Movement. He also holds the Guinness Book of records for creating a restaurant at the highest altitude of the earth
Dr. Chef Soundararajan P
Founder Director Chef Sounder Culinary Academy
Founder Director Green House BBQ
Founder General Secretary IFCA


Looking for something other than cake? We offer French inspired pastry tables, so that your guests can choose two or three different desserts to savor. We offer mini versions of classic French pastries, not-your-typical cookies, and some traditional American delicacies. We always focus on making sure everything is easy to grab and eat. We also offer our stand and display rentals to match your decor. For a detailed price list of our pastry menu, please fill out the inquiry form and mention you're interested in a pastry table!
Also, check out the Pastries section of Our Portfolio to see what we have to offer!
Tarts: Apple Streusel, Cherry, Key Lime, Lemon Curd, Pecan
Cookies: Chocolate Chip, Oatmeal Cherry, Peanut Butter, Sugar, Gluten Free Chocolate Walnut, Almond Shortbread, Hazelnut Shortbread, TKO's, Brown Butter Toffee Chip
Other Pastries & Spoonfuls: Bouchons, Mini Cheesecakes, Cream Puffs, Opera Gateau, Banana Pudding, Chocolate Cream Cup, English Trifles, Tiramisu, and French Macarons.
Since we are not a traditional bakery, we do not have all of our pastries readily available to sample. However, you may make an appointment for a private consultation to include an assorted box of most all of our pastries. The pastry sample box is $50. Just be sure to mention the Pastry Sample box on your inquiry form!


Our customers are under intense pressure to produce more food with fewer resources – and in order to succeed in meeting that challenge they must also be profitable. Current estimates indicate that by 2030, the growth in global population will drive food demand to a level 60%1 higher than today. At AGCO, we believe that we can help ensure a dependable, adequate and accessible global food supply by equipping our customers with products and services to meet these challenges. We are helping farmers grow crops in a way that supports food security through better soil health, increased operational efficiency, decreased operating costs, improved profitability and, most importantly, improved crop yield.
AGCO works to leverage opportunities that will allow farmers to experience higher profitability through more efficient and sustainable products that can achieve greater productivity. For example, our application equipment division creates products that can increase overall water efficiency and better control the application of fertilizer in order to conserve resources and help protect surrounding ecosystems.
Remanufacturing (REMAN), the process by which we take back used components such as engines, transmissions and gears and remanufacture them to Original Equipment Manufacturer (OEM) specification, delivers results for both the environment and our customers. REMAN parts offer our customers a more affordable replacement option. They also eliminate waste, conserve materials in the product life cycle and require up to 80% less energy to produce than new parts.
We strive to provide the products and services our customers need to prosper over the long term. Along with enabling farmers to increase the technology in their farming practices, we work towards providing them with solutions for better farm productivity and soil health by facilitating precise use of fuel, water and treatment aids. Our Fuse® Technologies strategy, for example, provides comprehensive solutions that enable farmers to plan, produce, and protect crops through the entire crop cycle. Read more about Fuse Technologies here.
For countries in the developing world, the challenge of transforming agriculture to grow enough food to sustainably feed their people goes beyond higher yields and greater field productivity – it extends as well to the important role played by crop storage. In Zambia, for example, inadequate storage infrastructure results in post-harvest losses of more than 30% from insects, rodents and rot. To help address this need we joined USAID’s Feed the Future Partnering for Innovation program to launch the Bag to Bulk initiative.
Today’s farmers are using our proven technology and products to save fuel, effectively use treatment aids, increase crop yield and ensure compliance with environmental regulations. Key to this effort is making the necessary investments in product development, design and manufacturing to meet the varying needs of the developed and developing nations where farmers operate. AGCO also supports these farmers through increasingly innovative technology that allows more efficient operations of farm equipment, saving time and resources and allowing the farmer to do more with less. The significant ongoing investments we are making in Fuse Technologies, as well as efforts to streamline our product development process, are in support of this objective.


"Even nations that do not celebrate Christmas can't help but be caught up in the collective spirit of their neighbors, as twinkling lights dot the landscape and carols fill the air. It's an inspiring time of year" ~Marlo Thomas
A shoe-in for conversation topics with the GJ team are membership site templates and travel, hands down. Perhaps a lesser known fact about the GJ duo is the topic of food will also light up the GJ room.
Hey there, we’re GJ and we’re total foodies.
Combining our love for travel, and food, and celebrations, it’s our joy to bring to you today…
Holiday foods around the world.
On January 6th, Epiphany Day commemorates the day the Three Kings visited infant Jesus. The French celebrate with Galette des Rois, a flaky cake with sugary, buttery almond filling. Baked into the batter is a small trinket called a “feve,” and whoever discovers it in their slice gets to wear a paper crown and play king or queen for the night.
Buche De Noel is a French Christmas cake whose name literally means “Yule log.” It’s usually a chocolate cake baked in the shape of a log and dusted with powdered sugar to call to symbolize white snow on a fallen log.
Fried latkes (potato pancakes) are a staple at almost every American Hanukkah feast. But in Colombia, you’re likely instead to find patacones: green plantains that are sliced and fried in oil.
Germany / Austria
Mulled “glowing wine” is a staple at the Christmas markets in German cities each Yuletide. Though every family has their own best recipe for gluhwein, what most have in common is that the spiced, heated red wine is sweetened with a combination of sugar and citrus juices.
Doro wat is a spicy Ethiopian chicken curry served at Christmas on injera sponge-platter bread. Doro wat is also a popular Hanukkah dish among Ethiopian Jews.
According to legend, back when Christians were still being persecuted as a Roman minority, St. Lucia brought food to Christians hiding in the catacombs, while wearing a candlelit wreath atop her head to light her way while leaving her hands free to carry more food. Scandinavians today celebrate St. Lucia’s Day with a variety of celebratory foods including a St. Lucia’s Wreath, a glazed sweetened bread decorated with candles and colorful ribbons.
Though Christmas fruitcake has a bad reputation in America, in sugar-growing countries throughout the CAribbean, cakes made with rum dough or at least rum-soaked fruits are popular Christmas desserts.
Lutefisk is a truly unique dish commonly enjoyed around Christmas in Sweden, Denmark, Norway, Finland, and parts of the U.S. like Minnesota with large populations of Scandinavian heritage. It's made from a dried fish such as cod or haddock soaked in lye, aka sodium hydroxide, and steamed to create its unusual gelatinous texture.
In China, the winter solstice celebration is called Gong Zhi (“winter arrives”). One traditional Dong Zhi food is tang yuan, boiled balls of sweet glutinous rice flour wrapped around a black sesame filling.
Russia and Ukraine
In Russian Orthodox tradition, it's common to fast on Christmas Eve, then break the fast with sochivo, a sweet porridge made of grains sweetened with fruit, honey, and nuts.
Bathtub Carp. Fried, breaded carp with potato salad and fish soup constitutes a traditional Czech Christmas meal. These days, street vendors will sell the live fish from large tubs leading up to the holiday, but it used to be common custom for families to keep the carp alive in their home bathtubs for up to a week before the holiday so they could be enjoyed as fresh as possible.
And, as a great addition, some who have journeyed through the GJ Experience are sharing some of their favorite Christmas foods...
K said, "I associate Christmas morning with German stollen. My father’s family emigrated from Darmstadt, Germany in the 1880’s." Stollen is a German Christmas bread more like a spicy sugar-covered fruitcake. Back in medieval times stollen were rather tasteless hard pastries served during Lent, when the consumption of milk and butter were forbidden. Now it’s experienced as a rich treat.
"Since 1981 after I bought a copy of the Christmas Carol story in Wales, I have celebrated the month of December by cooking the Cratchit family dinner of goose, stuffing, applesauce and plum pudding, and put up a display of Dickens village. We celebrate Stooge's transformation from meanness to generosity by also doing a group reading from the story."
M shared, "I always look forward to Christmas morning with Prune Roll, a simple Danish pastry that came from my Danish grandmother. And, my Polish grandfather and my dad and his siblings had to have Czarnina Christmas Eve, which is a traditional goose blood soup with dried fruits."
Have a favorite holiday meal item to share? We'd love to hear!
Georges & Janelle


Food porn is the reason I don’t have a six-pack.
I wake up in the middle of the night.I check my Instagram, I see some delicious egg dish. Now all I’m thinking about is bacon and eggs with ketchup on top.Why must they tempt me so?
So I love food. And I love Instagram. So, I think it’s only natural that I love food porn. As the name suggests, it is basically just pictures of delicious looking food. But it’s more than that. The amazing pictures and cooking tips offered through food porn make it a fun and interesting way to learn about food, recipes, and kitchen tips on how to prepare mouthwatering dishes!
There are plenty of ridiculously photogenic foods on Instagram to choose from, but I’ve narrowed it down to some of my favorites (in no particular order).
(DISCLAIMER : If you decide to read this post all the way to the end, or even just skim it and look at the pictures, you will be hungry. You will soon be Instagramming food photos, showing off a photo of food what you cooked for)
Smitten Kitchen ‘s Deb Perelman blogs from her tiny kitchen.
Her food and photography are excellent, and her children are absolutely adorable. A self-proclaimed comfort food addict, she’s not afraid to try new things. She sometimes bakes wedding cakes from her tiny kitchen!
Credit photo : @smittenkitchen
If you’re a vegan looking for delicious and easy recipes, then you should follow @mail0ves on Instagram.
The young woman proposes a lot of vegan pastries, such as chocolate fondant or apricot pie, and other sweet recipes that are ideal for breakfast or enjoying during your afternoon break.
Credit photo : @mail0ves
3. FOOD IN THE AIR
While they post stunning photos of all sorts of food—including many international dishes—Food in the Air is much more suited for those who are an adventurous eater, as the foods showcased aren’t feasible for most people to cook on a regular basis. Food in the Air is great for those who have an insatiable need to travel and eat at new restaurants all the time, even though they’re probably too lazy to ever do so.
Credit photo : @foodintheair
4. Half Baked Harvest
If you’re looking for something a little special or preparing for a big family dinner with guests of all ages, Tieghan Gerard (aka @halfbakedharvest) has you covered. As the author of a New York Times Bestseller cookbook, her recipes are catered towards her entire family, and she develops her own recipes with an approachable touch.
Credit photo : @halfbakedharvest
Melissa, who offers delicious and mouth-watering dishes to her followers, is a young and active globetrotter: She travels around the world and takes beautiful photos of her experiences. Her Instagram account offers us a new way to travel without leaving home.
Credit photo : @girleatworld
6. JOY THE BAKER
If you’re not a big baker, don’t be intimidated. Joy’s Instagram account is filled with recipes for savory meals such as Pizza Quiche , French Onion Pasta and Fish Tacos.
Credit photo : @joythebaker
Salads are not always the most exciting food, but Alix’s recipes have inspired me to give them a try – again and again. Each of her creations is more delicious than the last!
Credit photo : @foodalix
8. GLOBAL CUISINE SERVED FRESH
Betty Liu’s photos of Asian food are stunning, and her travels have no doubt allowed her to capture the best recipes from all over the world.
Her photography is stunning and you should definitely follow her if global cuisine appeals to you.
Credit photo : @bliu07
If you’re a meat lover, it’s worth following the Time_to_meat account on Instagram. Each image offers a different perspective of meat.
You’ll get plenty of inspiration for barbecue nights.
Just be aware that after seeing this account, you might find it hard to resist grilling some fresh pork chops or ribs.
Credit photo : @time_to_meat
10. Naturally Jo
The 19-year-old creator of these fanciful vegan dishes also makes smoothies that belong in a smoothie museum. Seriously. Unicorns, bears, stars, moons, skylines – they’re all edible and wonderful whimsy.
Credit photo : @naturally.jo
Linda’s baked goods will make you want to put on an apron, get cooking, and fall into a cheerful state. And you absolutely must check out her Instagram feed; it’s very harmonious, we totally give in to this spirit.
Credit photo : @linda_lomelino
German blogger Caro is excited about healthy treats, smoothies, and bowls. We can’t look at her feed for three seconds without getting hungry. No lie — check out her amazingly colorful confections.
Credit photo : @sugarberrry
13. Marion's Kitchen
Founded in 2010, Marion’s Kitchen is an award-winning cooking blog .
Marion Grasby’s Instagram account is my favorite. I have been following her here for years now.
Her mission is simple: to inspire a global community to cook better, eat better and live their best life every day.
Credit photo : @marionskitchen
14. recipehut2021 & 15 . Boite a recettes
These two Instagram accounts are mine. I shared the recipes of dishes I really like. So if you’re looking for ideas for dinner tonight these two accounts have some of my favorite recent finds.The first is in English, and the second is in French.
Credit photo : @recipeshut2021
Credit photo : @boite_a_recettes
I have shown to you 15 instagrammers I love right now.
Which one is your favourite?
Will these food Instagrammers take your stomach to a foodgasm?
Share with me other food Instagrammers, I would love to discover new ones.
See you for the next buzz 🐝


Planning for a new college of business at the University of Findlay began in 2015 (links to Courier article). It had outgrown its Old Main home. The $23-million 73,000-square-foot facility was recently opened as The Center for Student Life and College of Business Building. It is located at 301 N. Davis Street.
Along with its academic facilities, the space also includes ‘The Refinery’ food court. The restaurants are open to the public, and accept both cash and credit cards. Parking is available on both sides of the building.
- Subconnection prepares made-to-order wraps and subs. Different bread options are available, along with fresh veggies, cheeses, meats, and sauces.
- Monday-Friday 10:30am-10pm; Saturday 11am-2pm; Sunday 5-8pm
- Jazzmans Brew & Bakery offers coffee and baked goods
- Monday-Friday 7:30am-11pm; Saturday 11am-2pm; Sunday 5-8pm
- Mein Bowl has sushi options, and a create-your-own rice bowl option for a variety of Asian cuisine
- Monday-Friday 11am-7pm; Closed Sat/Sun
- Tres Habeneros is a 1-stop shop for 100% customized burritos, tacos, quesadillas, and rice/salad bowls
- Monday-Friday 10:30am-9pm; Closed Sat/Sun
- The Grill @ Findlay serves grill favorites: burgers, chicken, fries, and more
- Monday-Friday Breakfast 7:30-10:30am then lunch/dinner until 8pm; Closed Sat/Sun
- The Rig is open in the evenings to provide wings and other fried foods
- Monday-Thursday 7-11pm; Friday 7-10pm; Closed Sat/Sun
- Oilers on the Go provides grab-and-go salads, sandwiches, and desserts
- 7:30am-11pm; Saturday 11am-2pm; Sunday 5-8pm


Health Benefits of Whey Protein
Whey protein is the best supplement for athletes, obesity, diabetes and to strengthen muscles. It also burns your stubborn belly fat and tones your body with muscles. Protein acts well when we do regular exercise, it is an excellent tool to boost weight loss and building muscles.
1. Promote Muscle Growth
As we get old our muscles naturally get declines. Whey is a high-quality protein source made up of a branched chain of an amino acid called leucine. This work best for age-related muscle loss which also improves your body fitness and increases stamina. A protein supplement is better than other types of protein such as soy or casein.
2. Muscle Gain And Weight Loss
Amino acid protein is enough to maintain your muscle mass during your diet. There are different supplements like protein, soy-based or carbohydrate supplement here whey protein is best for lean muscle mass. Whey protein should be consumed before or during exercise because leucine makes amino acid in our body. Due to this when we do exercise like cardio, aerobics and stretching it decreases the leucine level in your body that’s good for the body.
3. Protein Help Reduce Hunger
It becomes but obvious for all of us after eating the meal we experience fullness. But sometimes we feel crave for more and more food this is due to lack of protein, carb and fat in sufficent amount. Whey protein is amplest to fill all macronutrients in your body and this is more satiating protein than others. Whey protein is particularly useful for those who need to eat fewer calories and lose weight.
4. Reduce Inflammation
There can be two types of inflammation that can be short term or long term. Long term inflammation can become chronic which is further harmful to our body. Short term inflammation is good under few circumstances but it can also grow very fast if not cured. A study says that whey protein supplement is good because it can reduce CRP rate which is known as C-reactive protein in our body.
5. Treat Your Diabetes
Insulin is a hormone which stimulates the blood sugar level according to our eating habits. It is necessary to keep the sugar level healthy. We eat egg white part and fish as a source of saturated protein but whey protein have the upper hand. Type 2 diabetes which is chronic in nature can be cured by supplemental treatment. A whey protein supplement can be taken before the meal.
6. Reduce High Blood Pressure
Hypertension is the major cause to overcome high blood pressure we can eat fermented dairy products. You can also mix whey protein with fermented milk which maintains your cholesterol level and lowers the blood pressure. Whey protein contains proactive peptide known as lactose this is good for cardiovascular health. If you continue with this whey protein for at least six weeks, you will see a powerful result on your health.


Forget juicing – it’s so 2015!! Get yourself a slow cooker! – it’s a fab little thing… Slow cooked food (particularly meats on the bone) allow us to heal the gut lining which improves everything from allergies, skin conditions, inflammation (arthritis, heart disease, anxiety, etc). I’m not joking… the gut flora balance is key to everything we are and do. My next book ‘The World Within’ will be on this. The evidence is overwhelming that we are all progressively becoming more and more imbalanced – due to toxins, high carb diet (which our bodies are not designed to handle -see below), lack of breast feeding and high rates of Caesarian births (which fail to innoculate the new-born), stress, antibiotics and anti-bacterial products (which kill everything good and bad). As a demi-vegetarian (strict veggie from 21 – 34), I was surprised when I started to get ill with allergies, skin conditions, anxiety and joint pain (all manifestations of inflammation in the body). I thought vegetarianism was the answer but it didn’t suit me completely – though please note I’m not saying one should eat loads of meat – this is obviously environmentally unsustainable AND unhealthy. The main thing is – vegetarians in Western countries tend to rely more on carbohydrates to fill up when they lack protein and fat; for me this was mainly grains (rice, bread, pasta) with some soya products and cheese so my diet was anything but healthy. Carbs promote inflammation – particularly processed ones by increasing production of inflammatory chemicals called cytokines. This in turn sets up an inflammatory cycle in the body, unbalances our gut flora, increases our blood sugar promoting diabetes and Alzheimers to name but two chronic conditions. Check out Grain Brain by Dr David Perlmutter for the full story on this. Now I have done the research and it appears that slow cooked meats on the bone may be the key to healing the gaps between the cells in our guts (leaky gut syndrome) which afflicts so many. See the GAPS diet here. This was a shock to me as I assumed that vegetables were the way forward; juicing of course uses this idea. However, although most of us certainly could do with increasing our vegetable intake massively, we do need the gelatin from collagen provided by slow cooking on the bone. It increases the intake of essential minerals and important amino acids tyrosine, proline and glycine helping to close the gaps of leaky gut. However there are some important variations in the protocol when you’re following a truly GAPS diet; see here for more information. So for now, keep an eye out for news of the Microbiome Medicine Summit happening from Feb 29th to March 7th. Here’s where you’ll really learn of the importance of the gut in health. It can’t be overestimated. I’ll be publishing more details on my Facebook page for Alchemy therapies.


THREE COLOSSAL PRAWNS 19
LUMP CRAB COCKTAIL 17
CHILLED MAINE LOBSTER 19
SIX LOCAL OYSTERS* 19
THE TOWER* 75
Hot & Cold
BEEF CARPACCIO 16
BROILED MARROW BONES14
Our steaks have been carefully selected from the Brandt Family’s Freisian Steer & 1855 Black Angus cattle. Our beef is then wet-aged for an additional 60 days, creating a smooth flavor and un-matched tenderness. Our steaks are seasoned liberally with salt & cracked black pepper, broiled at over 1200 degrees, brushed with Worcestershire-shallot butter & finished with beef jus.
All steaks & chops are served with roasted tomato, horseradish-celery salad & garlic toast.
8 oz. BLACK ANGUS FILET MIGNON*40
12. oz BRANDT BEEF NEW YORK STRIP*39
16 oz. U.S.D.A. PRIME BRANDT BEEF FLANK*33
14 oz. DRY AGED NEW YORK STRIP*58
16 oz. U.S.D.A. PRIME BRANDT BEEF RIBEYE*69
24 oz. BLACK ANGUS PORTERHOUSE*52
14 oz. BRANDT BEEF RIBEYE*48
Sauces & Toppings
Land & Sea
ORGANIC BABY SPINACH9
CARAMELIZED BABY TURNIPS9
BONE MARROW FRIES9
HERB CRUSHED BABY POTATOES10
GOLDEN WAX BEANS12
New American Beefsteak
A four course feast reminiscent of the days of old, comprised of prime butcher cuts of beef, lamb, seafood and vegetables. We highly encourage you to eat with your hands, in the traditional style, but silverware can be provided, if you insist.
*We ask that the entire table participate*
*Food is cooked to order. Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially with certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy.


Our restaurant and bar are located right on the beach, under a large circular palm leaf roof, traditionally called “rancho” in Costa Rica. Guests have a perfect view of the waves and can enjoy the sea breeze while relaxing with a beverage or enjoying a meal in a quiet and casual ambiance.
Our kitchen staff prepares all the meals with fresh local products. We offer a wide variety of food, from the traditional Costa Rican “casados” to different salads and tropical fruit platters or heartier fare such as fresh fish, lobster and other seafood, first choice tenderloin steaks, as well as hamburgers, sandwiches and pasta. Our menu also features vegetarian and gluten free dishes, as well as kid’s meals.
The fresh fruit smoothies are famous, as are the cocktails, margaritas, mojitos, caipirinhas, daiquiris and piña coladas, the favorites for chilling out at sunset.
The restaurant is open non-stop for meals from 7:00 am to 9:00 pm., and the bar stays open later at night.
For organizations of events or for reservations, please contact us at firstname.lastname@example.org


Or please follow the links below, so we may earn an affiliate commission.
What Lentils are doing on the Longevity Blog?
From the studies of the Blue Zones to meta analysis, consumption of legumes in dose dependant manner is associated with healthy aging:
The only downside of the legumes – you can’t eat them raw. And even cooked they might have a questionable taste.
So, to get more health and legumes into your life we need an easy way to cook them and make them palatable at the same time.
After some research and experimentation I’m happy to report that it’s possible! In fact it tastes so good that people will come for the second and third serving!
Lentils are a perfect legume in that regard, they are easily digestible, have a good amino acid profile (especially when sprouted), plenty of fiber and ready to absorb all the flavors you are adding in the process.
What we will need for this curry lentils recipe:
- Lentils: 1 Cup
Sprouted Organic Lentils: https://amzn.to/3FlHlcL
- Water/Broth: 2 Cups
- Base: Ginger, Yellow Curry, Garlic
Organic Curry Powder: https://amzn.to/3VtILHN
- Onion: 1 Big
- Tomato Sauce: 1 Cup (or canned tomatoes)
- Coconut Milk: 1/2 Cup
Aroy-D No BS Milk: https://amzn.to/3gOUeD2
- Mixed Greens
- Salt, Pepper
Step by Step Instructions:
- Mince garlic and ginger and than fry them on the stove in a deep pan with some curry powder, using oil of your choice
- Cut the onion, add it to the pan and let it golden
- Add water, lentils and tomato sauce. Salt & pepper to the taste. Cover and let simmer for 15 minutes.
- Meanwhile cut the greens: Collard, kale, spinach or whatever leftovers you have in the fridge
- After 15 minutes have passed, mix in the greens and coconut milk. Let simmer for another 5-10 minutes.
- Enjoy with the rice, protein of your choice or as is!
What this site is about. Please read if you want to invest into your future self:


Sat, Aug 03|
Wind Eagle Farm
Farm Adventure Weekends
Meet your local farmers! This is a chance to see what the farms in the area have to offer, where your food comes from and explore with the kids.
Time & Location
Aug 03, 2019, 10:00 AM – 3:00 PM
Wind Eagle Farm, 70 Whitney Street, Westminster, MA, USA
About the event
Come visit our farm on Saturday, August 3 rd from 10 a.m. to 3 p.m.! This event is sponsored by Central Mass Grown with the
goal of having the communities visit their local farmers and see what they have to offer. Many in these communities are unaware that there is a local option for buying their food. With this event you can visit the farms on the list and see how the animals are raised or the fruits and vegetables are grown. A chance to meet the farmers and how they feel farm to table is the healthiest option for your family. Come on by Saturday see our farm family and walk about the farm enjoying the flowers and wildlife.


Miradoro Restaurant at Tinhorn Creek Vineyards has been recognized as a DiRoNA Awarded restaurant since 2012!
Panoramic views of the valley below; clean lines, and a comfortable atmosphere. Locally sourced ingredients prepared by an award-winning chef. All of this, in the heart of the south Okanagan – with a hint of Mediterranean on the palate.
It’s where rustic meets elegant in delicious harmony.
With an emphasis on seasonal products and a commitment to sustainable practice, the menu at Miradoro is a study in culinary creativity. From the authentic forno oven to a diverse wine list (including library wines), this is the place for food lovers to indulge.
Open from March through December, Miradoro is where you can enjoy a leisurely meal and a glass of wine – whether you’re visiting wine country or you live down the road.
The Miradoro Philosophy
This is modern wine country cuisine. Our food pays homage to the bounty of the Okanagan, using the culinary traditions of the Mediterranean as our inspiration. We believe that there’s nothing better than simply, but well-prepared ingredients from our local fields, forests, and ocean.
Miradoro is open 10 months of the year for lunch and dinner, closed for January & February


On your next run to the grocery store, don't forget to stock up on some of these hair friendly foods that are good on the inside and some good on the outside for a good ole' homemade hair mask. Here are 5 hair friendly foods. If you know of anymore good hair foods, share in the comments below. Love you.
Tomatoes not only make your favorites dishes taste better but they are also good for your skin and hair if applied topically. They are rich in vitamins and minerals such as A, B, C, and E that are essential for your hair growth. Tomatoes reduce your hair fall, add shine to the strands and help fight dandruff.
Avocado is a great source of biotin, and adding this B-complex vitamin back into the diet may help hair to grow more healthily. A study found that minerals in avocado oil, including potassium and magnesium, may seal cuticle cells, which can help hair look smooth and shiny and prevent it from breaking.
Berries are loaded with beneficial compounds and vitamins that may promote hair growth. This includes vitamin C, which has strong antioxidant properties. Also, the body uses vitamin C to produce collagen, a protein that helps strengthen hair to prevent it from becoming brittle and breaking.
Spinach is a healthy green vegetable that's loaded with beneficial nutrients like folate, iron, and vitamins A and C, all of which may promote hair growth. Vitamin A helps the skin glands produce sebum. This oily substance helps moisturize the scalp to keep hair healthy.
Did you know that sweet potatoes are a rich source or iron, copper, potassium, magnesium and beta-carotene. Beta-carotene aids cell growth, prevent hair thinning and can even reduce dullness in hair. Potassium and magnesium content in sweet potatoes make them great for high blood pressure patients.
Try these and let me know what you think. Also, share any other hair friendly foods that you love below in the comments. Love you!


Whether you are a butcher or a meat packing plant, preparing meat for sale is challenging. People today are more conscious about the food they consume and are looking for ways to preserve the meat they buy. Luckily, our new sealing technology at Roberts Technology Group, Inc has made it possible to preserve meats longer by sealing out air that can speed up the spoiling process, and reduce the shelf life of meats like beef, pork chops, smoked salmon, and game. Such a process also reduces waste materials used in meat production – up to 50% in some cases! Combine our cutting-edge technology with our new packaging methods, and you are looking at saving more time while cutting down on costs associated with food storage and transportation. Here is how our new skin sealing technology can help preserve the meat and reduce waste materials
Our new skin packaging machine makes it possible to seal the inside of entire packages so that nothing can come in contact with the meat. We believe that, with this technology’s introduction into production, many diseases will be able to be stopped.
It Preserves And Improves The Flavor
Today, we live in an era in which health and hygiene are considered the most important things. Fortunately, our new skin sealing technology is hygienic because of the nano-scale barriers it creates around the meat, which prevent bacteria from coming into contact with it. Most importantly, our new nanotechnology ensures no contact between meat and other materials. In addition to being more hygienic, our packaging and sealing machine also reduces waste materials by wrapping only what is needed, which means that all unnecessary materials will not be wasted and, above all, will not contaminate food.
When making cold cuts or other products that cannot be grilled or cooked on a barbecue, you have to preserve their flavor, or else they are no good. Our new skin sealing technology can preserve the flavor of the meat. You must seal meat with our new skin sealing technology because it will help prevent oxidation which impacts the taste and flavor of the meat. In other words, our packaging and sealing machine will help preserve the color and taste of meat, making it better than before and preserving its shelf life.
More Environmentally Friendly
By using our new skin sealing technology, it will be possible to limit the use of food additives and preservatives and give more space in the production lines for other products like yogurt. On average, this technology saves 100 times more water than another packaging. To summarize, by using our sealing machine, you can protect your meat from harmful agents, protect its quality and maintain its flavor while saving water, money, and space.
Our new skin sealing technology at Roberts Technology Group, Inc is revolutionizing the meat industry, and consumers are becoming increasingly aware of it. Most companies in the industry are using this technological solution to preserve meat and reduce their environmental footprint by decreasing waste materials over time. The idea behind our sealing and packaging machines is to limit contact between meat surfaces with oxygen, making it harder for bacteria to grow and spoil food quickly. If you would love to uncover more regarding our new skin sealing technology, you can call us at 215-822-0600 or email us at firstname.lastname@example.org. Our professional customer support team is always ready to attend to your concerns.


1. Cut down on beer
One bottle of beer equals the kilojoule value of approximately seven slices of bread. If you drank a whole six-pack of beers, you would have polished off just over two loaves of bread.
2. Control the portions
Use a smaller plate. Use measuring cups. Be selective with your seconds. Check the food labels. Ask for a Half Portion when eating out.
3. Buy a scale. Pick a goal weight.
4. Move your body.
Get on the treadmill. Push yourself to higher levels
5. Make some friends at the gym.
Be among like-minded people.
6. Watch the sugar.
And stay away from the fruit juices!


MONDAY - JUNE 13
Toasts with mushrooms, fried egg, and Parmesan cheese
Cream of white vegetables with chilli, coriander and truffle oil
Tagliatelle with grilled pork tenderloin, gorgonzola sauce, and Thai basil.
Buratta with lettuce, smoked salmon, orange, and basil pesto
Pizza - cream sauce, mozzarella, ham, basil pesto, cherry tomatoes, and basil.
Fried catfish with diaper puree, pickled shallots and sea salt.