Tag Archives: 2019
Best of 2019
2019 was a delicious year with some great meals in Japan, St. John’s Newfoundland, Kelowna BC, Portugal and Wellington, Ontario.
The giant tempura clams at Tsunahachi in the Keio Department store, Shinjuku, Tokyo was unforgettable. We didn’t have a bad meal in Japan. The Kuromon Ichiba Market in Osaka was a highlight.
In St. John’s, Newfoundland, we had the absolute best tasting menu paired with wine at Raymond’s. The food was glorious but the wine matches knocked it out of the park. At The Merchant Tavern we had the best scallops ever and The Mallard Cottage‘s cornmeal crusted cod cheeks are unforgettable.
We went to Kelowna for our annual wine buying trip and tried the new Home Block at Cedar Creek Winery and had the best calamari we’ve ever had. Can’t wait to go back. This one is bound to get even better.
We spent a week in Portugal. Our best meal was at Volta & Meia in Figueira da Foz http://voltaemeia.com/. Ameijoas a Bulhao Pato combines clams, olive oil, garlic, lemon juice, white wine and cilantro. Without doubt, the best clams I’ve ever eaten and we loved the restaurant. And we discovered Serra cheese. I sure wish I’d brought some home because I can’t get it here. Another reason to go back to Portugal.
Lastly we had the best fish taco ever at La Condesa in Wellington, Ontario. Fresh made to order tortillas mean you wait a little longer and then have to order more. Just try to eat only one.
Kissa Tanto combines Italian and Japanese food brilliantly
Another great meal at Kissa Tanto proved that Italian and Japanese food is a great fusion.
We started with house made sourdough bread with olive oil and miso butter. If it wasn’t so delicious I’d say we were sorry later when we could barely finish our dessert but we managed somehow.
Research tells me that Namban-zuke is usually a home made dish rarely available in restaurants. Deep fried cod marinated in vinegar, surprisingly refreshing.
Tonno Mantecato was fun to eat and like nothing we’d ever had before. More sourdough bread topped with tobiko, served with smoked potato blended with confit albacore tuna and topped with furikake.
Two dishes I could never do without are the Tajarin, a crave worthy pasta with butter, roasted mushrooms and miso cured egg yolk and the deep fried whole fish with daikon dipping sauce. We’ve had the fish several times and never had the same species twice. This time it was a thorny headed rockfish, small fish so there were 2 in an order. Crazy good and the dipping sauce is even better than last time.
We ordered two side dishes; eggplant with miso besciamella, almonds and parmesan, and squash with miso apples, bagna cauda and walnuts. Not a crumb left.
We were committed to dessert and had both the tiramisu and the yuzu cream. The tiramisu was traditional and good but the yuzu cream was a wonder.
Portugal for Food and Wine Lovers
Portugal is a great place for food and wine lovers. The food is simple, fresh and well-priced. The wine’s spectacular.
One of our best days was spent visiting the Duoro wine region. We hired a private guide from Tours By Locals, Richardo Oliveira. He picked us up in Porto and drove us to Pinhao, the town at the junction of the Duoro and Pinhao river. On the 2 hour drive Ricardo entertained us with a history of wine in Portugal. Sure, Portugal is famous for Port wines but they have many great wines that we rarely get to try in North America.
My favourite winery was Quinta da Foz, built at the end of the 18th century. Cristiano, the Director of Wine Tourism took us into the vineyards where the steeply terraced vineyards mean that the vines have to be tended by hand. It looks like back breaking work. In the winery there are beautiful tiles that tell the story of their production. I was amazed to learn that foot stomping the grapes is still the norm in the Duoro. We finished in the tasting room. Every wine was delicious but the Grande Reserva, a field blend from 100+ year old vines was a knockout. I have a couple of bottles in my cellar waiting for a cold winter night to bring some Portuguese sunshine into my life.
A visit to the Duoro wouldn’t be complete without spending some time on the river where you can really appreciate how steep the terraces are. We enjoyed it immensely and our captain, Bruno served us a tasty treat of toasts with cheese and pumpkin, walnut jam from his mother’s farm. The Portuguese are warm and welcoming and somehow keep things very local and personal. I could definitely spend more time in this fascinating wine district.
There are said to be over 1,000 bacalhau recipes in Portugal. Bacalhau, or salt cod is near and dear to my Newfoundland heart. I tried it 7 different ways in my first few days in Porto, each one a delight taking me back to childhood Friday fish dinners.
We never had a bad meal but the fresh grilled fish and potatoes, with olive oil, bread and wine are reliably delicious and reasonable priced.
Our best meal was at Volta & Meia in Figueira da Foz http://voltaemeia.com/. Ameijoas a Bulhao Pato combines clams, olive oil, garlic, lemon juice, white wine and cilantro. Without doubt, the best clams I’ve ever eaten and we loved the restaurant. There were 7 of us for dinner and every dish was great. They are part of the Happy Café Network supporting Action for Happiness, a movement creating and promoting happiness and wellbeing in their communities. Great food, a great wine selection with atmosphere and service that makes you want to linger. I give it a big 5 Yums Up.
My final big food experience was the discovery of Serra da Estrela Cheese. A cloth bound, sheep milk cheese, it has a soft gooey paste when young and it won our hearts. We just couldn’t get enough of it. We liked how it was served with a circle carved from the top to make a lid that could be used if you didn’t finish it, an unlikely occurrence.
11th Annual Okanagan Wine Tour
For our 11th annual Okanagan wine tour we decided to head north to Kelowna and Lake Country.
It was the worst weather we have ever had.
Our 1st stop was Fitzpatrick Vineyards at Greata Ranch to try the award-winning sparkling wines. I bought all 3 and look forward to toasting life with them. The winery is beautiful and they have a restaurant with a fantastic view of the lake.
At Quails’ Gate we did a tasting before lunch. Their Pinot Noir is a star. Lunch was a little uneven but the parmesan fries are still delicious, the mussels perfect and a grilled halloumi was outstanding.
The Hatch was our next stop. It’s a happening place with lots of young people having a good time.
I didn’t like any of the wines, though I think they have some good ones not available to taste.
Our final stop of the day was at Beaumont Estate Winery. One of our group rightly loves the rose. We had such a good time there. They have a set up with drums a stand-up base and a guitar. The owner played guitar, I got my bongo mojo going and Shirley sang and danced. A first for a wine tasting experience. We had a great time.
Our final stop was our 3-bedroom cottage at Falcon Point, Predator Ridge and made dinner at home to enjoy with some of the great wines we had picked up.
Day 2 started at Mission Hills for a Reserve tour and tasting. The tour and tasting were great and the winery and art collection are fantastic. Great wines and the best gift shop I’ve ever seen in a winery.
We headed back across the lake and stopped at Tantalus. Sadly they were sold out of almost everything. I bought some reisling and pinot noir, both signature grapes.
We did a tasting and lunch at the newly renovated Cedar Creek. It will be absolutely fantastic when completed. The new restaurant Home Block had just opened the day before but it was flawless. The French fries were fantastic and the calamari the best I’ve ever tasted.
Our final stop was Sperling Vineyards. A nice simple tasting room with some exceptional reislings.
Day 3 we started in Lake Country at Ex Nihilo, pretty fine Pinot Noir, a bit young to be released, in my opinion but I think it will be delicious in a few years.
Next, Intrigue Wines. Another fantastic gift shop and some of the best value wines in the Okanagan. I’m drinking a glass of their Riesling right now. It gulpable.
Then Gray Monk for tasting and lunch. Terribly slow service at the Lookout Restaurant and OK food.
Final stop Arrowleaf Cellars, they keep winning awards but I’ve never been and still am not a fan.
After a break we took advantage of 50th Parallel’s complimentary shuttle from Predator. What a beautiful winery and Block One restaurant. Lots of great art, super tasting. I didn’t love the pizza but they have a fabulous forno and the warm olives and broccolini, done gomae style was great.
And so another Okanagan wine tour ends.
Pease pudding hot, pease pudding cold, pease pudding at The Fish Exchange
Pease pudding hot, pease pudding cold, pease pudding on a seafood platter is the bomb.
I’ve seen so many group dinners go wrong that it’s a pleasant surprise when a restaurant pulls it off as well as they did recently at The Fish Exchange in St. John’s, Newfoundland. Twelve of us sat in a private room and the staff did an excellent job. Food and drinks all arrived promptly and were served with good cheer.
We shared some cod tongues to mixed reviews. I loved them but they were maybe a little out of peoples comfort zone. Salt cod fritters were better received.
I had the Captain’s Seafood Feast, a beautiful platter of shrimp, scallops, salmon, halibut, lobster and sale cod fishcake. I was delighted to find some delicious pease pudding on my plate. They only serve it with the seafood feast so I was the only one that had it. Since everyone else wasn’t from Newfoundland and had never had pease pudding I asked if we could have a side order to share. No problem, and they delivered a small dish for everyone to try. The response, as expected was mixed. I could have eaten every bit but I didn’t know everyone well enough.
I would recommend The Fish Exchange for groups for sure.
Best Scallops Ever at Merchant Tavern 4 Yums Up!
As much as I loved Raymonds I preferred the more casual fun atmosphere at little sister restaurant The Merchant Tavern. We sat at the large bar that fills the middle of the room and was full of happy people sharing food having fun.
All of the staff were wearing Tshirts with a diagram of a cod fish cuts. Cod is God in Newfoundland and we like to eat all parts. They Cod Napes as a feature appetizer. Napes is attached to the fin and is a delicious sweet and tasty treat.
We shared grilled scallops with a parsnip puree and they were without doubt the best scallops I have ever had.
We both ordered pasta dishes. I had Fennel Tagliatelle and I wouldn’t recommend it. The pasta was too soft and the whole dish a bit too soupy. Perhaps I wasn’t hungry enough.
David had the Monterosso Linquini with bay scallops, mussels, capelin, brocolli and chili flakes and I wasn’t too hungry to give him a little help with that. The pasta was cooked and seasoned perfectly.
They have a great wine and beer list and we had a very good time.
I highly recommend The Merchant Tavern. 4 Yums Up!
Raymonds is the best restaurant in St. John’s, Newfoundland and that’s really saying something. 5 Yums Up!
We planned our restaurants in St. John’s as soon as we booked our tickets to Newfoundland and were lucky that Raymonds had moved to summer hours and was open on a Monday night.
Go hungry and don’t hold back, do all 7 courses if you can. We jumped right in including wine pairings when they easily adjusted to our pescatarian preference. The famous lamb was tempting though, they have them raised on a small island off the coast and we’d seen them the day before and the setting was idyllic.
Each course was as delicious as you’d expect but there were a few stand outs.
David thought the scallops with fennel, including a fennel powder was the #1 dish and it was as impressive as it looks. The fennel powder was a delightful surprise.
My favourite dish was the pasta with snow crab. The little blackish pasta rolls were made with onion ash and had the perfect bite you want in handmade pasta. The snow crab was so sweet and the texture so perfect, it is etched in my memory forever and i can just about taste it as I write this.
One of the meat courses was replaced with squid and herbs.
The squid was I’ve ever had.
Crispy Skinned Cod
The crispy skin cod with onion puree, a mussel in an onion petal and crispy cod tongue was another winner.
I’m not sure what was the most exciting, each plate delivery or the wine pour and description that competed for our attention. The sommelier realized how keen I was and for a couple of courses poured 2 wines to see which pairing we preferred. And that leads me to the service. It simply could not be better. Everyone working there was fully engaged and keen so share everything they knew.
Good to know, they have 3 seats at their beautiful bar that they don’t reserve and they serve a full menu there. Also I would book in a table in the bar in future, it’s a smaller more intimate room.
Mallard Cottage lives up to it’s reputation and knocks it out of the park with cod cheeks. 5 Yums Up!
I love landing in St. John’s, trying to spot my house or school from the air or checking to see the icebergs outside the harbour. This time I had my eye on Quidi Vidi, the lovely fishing village just over the hill from St. John’s harbour. We were staying at The Inn at Mallard Cottage and had reservations for dinner in the award-winning restaurant. We settled into our wonderful room and headed to the bar for a drink before dinner.
Two musicians with a guitar and an accordion were playing and it was clear we were in for a lovely evening.
We chose the Family menu to try as much as possible. Starting with Blue Mussels with Onion and Tomato, that David declared the best he’d ever had and I couldn’t disagree. The focaccia with carmelized onion butter was so delicious we somehow managed to eat a second order. There must be a separate stomach for bread and butter. The bartender had recommended the Salt Cod Tartare and it was a unique dish. Cod is god in Newfoundland and it must have been one beautiful fish because these little morsels were absolutely perfect with shallot, buttermilk and house made potato chips. Culinary genius.
Lobster Thermidor with mustard cream was delightful and Skin on Cod with confit potatoes equally so.
A gorgeous piece of Halibut was creatively matched up with Garam Masala Chick Peas. Absolutely fabulous.
The family meal didn’t come with the Corn Crusted Cod Cheeks and we couldn’t possibly have eaten them anyway but made it back another night to try them. We’re glad we did because so many people we talked to said they were a personal favourite.
Mallard Cottage and The Inn both exceeded my expectations. I don’t want to stay anywhere else in St. John’s.
Tacos and butter rock my foodie world in Prince Edward County.
It’s always exciting to see what’s new to eat in Prince Edward County, Ontario. Affectionately referred to by locals as “The County” the foodie scene there is continuously improving to keep pace with the wines. My favourite this time was La Condesa in Wellington. The Perch Tacos on hand pressed nixtamal tortillas are the best I’ve ever had. The cocktails are 1st rate too.
This winter David ate at the Bloomfield Public House and raved about the shellfish chowder so I was keen to go there and we had another good meal. The highlight was the butter; browned and fermented we couldn’t get enough of it with the delicious bread. That same bread is used in the really excellent shrimp toast. Although I didn’t love my pasta I’ll definitely go back, I think they’ve got a good thing going. 3 Yums Up!
We had brunch at The Vic Café. The loaded tots and cauliflower crunch bites are both good but the cappuccino is surely the best coffee in the area. 2 Yums Up!
We didn’t visit a single winery this time but did stop by Gillingham Brewery in Hillier and loved the JM Porter, a big chocolate bomb of deliciousness. 3 Yums Up!


Lets get spicy. No, Brad, keep your shirt on!! Not that kind of spicy!! We’re talking about cooking up some fall dishes that do NOT lack in the flavour department. Some of our favourite spices on the rack have handfuls of remarkable health benefits. So tell your bland mashed potatoes to hit the road because fall is here and we’re ready to wake up your taste buds!
This spice is related to ginger and can be used in the same kind of ways. It has peppery and citrus notes. It can be used in curry, gingerbread, pancakes, masala chai tea and pairs well with fruits for marinades. Here are the health benefits to eating cardamom:
- Relieves muscle outbursts such as stomach and intestinal cramps and even hiccups!
- Prevents blood clots by restraining platelets and the sticking action that happens to the artery walls.
- Cardamom is known to detoxify the body. Because it’s rich in Vitamins like A,B,C and riboflavin, it has abilities to help clear excess chemicals in your blood.
- Can help asthma patients and people who are suffering from whooping cough.
- Cardamom can promote hair growth. This is because it nourishes your hair follicles and scalp.
If you want some cardamom recipe inspiration, you need to try our Chai Spiced Truffles. I mean come on, chai is obviously the official flavour of fall. 😉
If you follow health and wellness gurus on Instagram you’re probably already turmeric savvy. If you’ve heard about it’s extreme healing abilities, we’re here to to tell you that turmeric lives up to its reputation. The spice is great in curries, stews, smoothies, rice or tea! Once you read what it has to offer, you’ll be sprinkling the orange powder on everything!
- One of the most powerful healing compounds in turmeric is curcumin. It’s believed to be anti-cancerous!
- The curcumin in turmeric has also been linked to lower rates of brain disorders. This includes depression and Alzheimer’s.
- Some studies show that turmeric can enhance your memory.
- Turmeric can reverse some factors that contribute to heart disease.
- Turmeric has many anti-aging benefits such as anti-inflammatory properties, it also increases the antioxidant space in your body!
Is there anything Turmeric can’t help with? Well maybe it can’t file your taxes or have dinner with your in-laws, but you don’t really know until you try, right? Check out our Golden Mylk recipe that features the all star spice.
Ginger tea when you’re sick is the answer to all of your woes. If your symptoms are anything from sore throat to dry cough or nausea and headaches, fresh ginger tea will make you feel like a million bucks. I also love throwing frozen ginger in my smoothies for a kick of flavour and if you grate it up it’s amazing in a stir fry! Fresh ginger also works well as a base ingredient in soup broths. Now let’s cut to the chase and move on to the benefits:
- Ginger can successfully be used as a morning sickness remedy, partly due to it’s ability to treat nausea. This includes nausea after surgery and chemotherapy too.
- In one study ginger proved to reduce day to day muscle pain for those who do moderate weight training exercises.
- Goodbye indigestion. For those who suffer with chronic indigestion, you may want to add more ginger to your diet. It’s been argued that many indigestion issues come from a prolonged emptying of the stomach. Studies showed ginger increased the time it took for the stomach to empty. Now for people without any digestion issues, this doesn’t mean much. But for those who suffer from chronic indigestion and other stomach related complications, over time this could make some of your pain disappear.
- Ginger powder has proved to drastically reduce menstrual cramping for some women.
- Ginger helps improve circulation and blood flow because of the vitamins and nutrients it contains. Some of these include chromium, magnesium and zinc.
If you ever feel under the weather you need to try our Recover Tea. It can help clear your sinuses and sipping on this spicy tea might even make your sore throat feel better! Caution: There’s a good chance it will make you feel super cozy and relaxed.
Try baking your fall vegetables in nutmeg and coconut oil, or add a pinch of nutmeg and some lemon juice to your bowl of fruit salad. Nutmeg is more traditionally used in North America to add flavour diversity to desserts. Try adding some into your pastry dough, sprinkling on top of pies or other baked goods when they’re fresh out of the oven. Here are the benefits that come along with Nutmeg’s flavour:
- Nutmeg can detoxify your liver and kidney. This spice is a tonic, and essentially helps rid your organs of built up toxins.
- Nutmeg is also known to dissolve and prevent future kidney stones. This leads to healthier organs that function better.
- Get a good night sleep with nutmeg. It’s recommended to drink a warm decaffeinated beverage such as milk or tea before bed with a small amount of nutmeg powder mixed into it. This is because the spice has a large amount of magnesium in it, which re This will prompt you to feel sleepy and ensure you have a more relaxed undisturbed snooze!
- No need to put your thinking cap on, because nutmeg can improve your mental alertness and concentration. It does this by minimizing or eliminating stress and fatigue. In turn this could be a suitable remedy for those who suffer from anxious thoughts.
- Nutmeg promotes skin health by removing blackheads and healing acne scars. A simple face mask to try is adding a small amount of nutmeg powder to honey, and using that as a face mask. Try our recipe here:
Spice up your smoothie with our PureFood Pumpkin Spice Smoothie.
Try a pinch of cayenne in your homemade hot chocolate. You can also sprinkle the spice on top of baked yam fries, chili, soups, stews, eggs or make your own spicy dips by adding powdered cayenne into the mix! Cayenne is very spicy, so start off with a small amount at first, then gradually make your way up to the big leagues. Here are the perks to eating this hot pepper:
- One scientific study concluded that cayenne could potentially stop the development of fungal organisms. Fungus be gone.
- Migraines and headaches will be a thing of the past. This might be linked to the fact that the spice can prompt a pain response to a different area of the body. This means your brain’s attention is distracted and diverted from the existing head pain. Try sipping on some cayenne infused hot chocolate the next time you have a headache.
- Obviously you know by now cayenne peppers are hot and potent with spice, so as a natural reaction to the heat your body produces saliva. This is great for prolonging your oral health and aiding with digestion.
- The spicy red pepper relieves joint pain. Capsaicin is a dynamic pain represent, and the natural substance is found in Cayenne. There are even creams which are used externally on the skin to provide joint pain relief. However when the pepper is eaten on a moderate to regular bases, it’s proved to have the same effects.
- If you’re looking for a natural way to maintain a healthy weight, this hot pepper might be able to assist you. It’s scientifically proven to curb appetite and it can provide a hefty boost to your metabolism.
Turn up the heat with our Candied Cayenne Squash recipe.
I add cinnamon to my smoothies, warm beverages, oatmeal and basically anything I eat in the morning. It’s the saviour to all things in the breakfast family. Example: You have oats and apples in the morning. Well, bake or saute your apples in pure maple syrup or honey and add some cinnamon into the mix. BOOM. You now have a sweet (healthy) dessert for breakfast. You can also try sprinkling the spice on top of popcorn, baked yam fries or yogurt. Soak some quinoa in coconut milk, cook it up then sprinkle on the sweet spice. Besides the natural warm/sweet flavour enhancement, cinnamon also offers these health perks:
- It’s full of antioxidants (one study found cinnamon has more antioxidants than oregano and garlic!
- Due to it’s high level of antioxidants, cinnamon can actually be used as a food preservative. This is great for keeping fruit salads fresh!
- Cinnamon has proven to help lower blood cholesterol levels.
- Cinnamon can help manage type 2 diabetes. Studies have shown the spice forces muscles to remove sugar from the bloodstream. The sugars are then converted into energy.
- It also has anti-inflammatory properties. This is especially useful for those with arthritis or circulation problems.
Want some cinnamon breakfast inspiration? Make our Oat my goodness! Porridge. It’s got a healthy dose of cinnamon, and tons of plant based goodness.
Once you start adding spices to your cooking routinely, you’ll notice your food will have an exceedingly better taste, and you’ll feel super satisfied! Start adding a pinch here and there, and you’ll be a spice master in no time. If we missed your favorite spice, or if you have a great recipe that includes one of the spices we mentioned, let us know on our Facebook page!


Our school meals are provided by a company called The Pantry
Fresh, Healthy Food for Growing Minds
Just like you, we're parents, and there's nothing more important to us than seeing the children we feed get served the nutritious food they deserve.
Simple All of the meals we serve your children have been kept as simple as possible, using the same ingredients you'd find at home.
Fresh We hand make all of our lunches that morning
Nutritious Every one of our recipes has been carefully selected to provide your child with the nutrition their growing bodies need.
Quality We insist on the highest quality ingredients, from fresh fruit and veg to red tractor approved, grade A meat.
Glebe's Perfect Partner
So, what makes The Pantry the Perfect Partner for your School?
The Gold Standard: We're delighted to have been awarded the Food for Life ‘Gold’ Mark for meeting the highest standards in School Food Catering. We prioritise fresh local, seasonal, and sustainable food – so you can be reassured your menus are comprised of ethically and environmentally-friendly ingredients, with healthy choices being readily-accessible each and every day, and local ingredients being championed through engaging marketing and promotions.
Our Primary School Offer is brimming with homestyle, family favourites, from luscious Lasagnes to classic Con Carnes, to Tangy Tikkas and marvellous Meatballs. Meat and Vegetarian Mains take equal billing, and every meal is served with a range of fresh, seasonal vegetables and a filling fruit-based dessert.
The Pantry Partnership doesn't start and end at dinnertime, either - we host a variety of Themed Days, Cookery Clubs and Bake-Offs for our Schools, completely free of charge – so we’re always supporting children’s love of food, whenever they need it.
The Pantry has always believed that local, fresh and seasonal menus stand the test of time – and it’s just as true today as it was when we began as a humble Sandwich Shop in Hayes back in 2006!
Providing quality food is a responsibility we at The Pantry have always taken seriously and we believe that fresh is best! We have known for a long time that nutritionally-balanced menus, consisting of fresh seasonal foods, freshly cooked on-site and attractively served can’t be beaten, so that’s our standard – from everyone at The Pantry.
We cater for over 60 Primary Schools across London and South England, and our approach is always collaborative, rather than prescriptive. This means we work with all the key stakeholders at Glebe Primary School to develop menus that reflect every stage of School life; from Reception to Year 6!
The Pantry promises to deliver choice, variety, and quality across every service - so our diners ’ only thought when they enter your dining rooms will be, ‘What would I like today?’ rather than, ‘What’s left?
For more information please see our website www.thepantrycatering.co.uk or call 020 8813 7040.
Free School Meals
All Reception, Year 1 and Year 2 children receive free school meals
Free School Meals - Pupil Premium Children
If your family are in receipt of Income Support, Income Based Jobseekers Allowance or Child Tax Credit, we need you to apply for free school meal. Please apply even if your child does not want the meals; by doing this both you and the school benefit.
The Government gives money to schools to help children from lower income families. This funding is called a ‘Pupil Premium Grant’ and it is allocated to schools for all children who successfully apply for free schools meals. Last year, thanks to all the families that registered for free school meals, we received £164,965 through the Pupil Premium.
This money has been used in a variety of ways which includes employing additional teachers and support staff, running intervention groups and introducing programmes to help accelerate learning. We might also able to help you with the cost of uniform, swimming, clubs and school trips.
Last year the Pupil Premium Grant was £1,300 per child registered so it is essential that every child entitled to free school meals is on our register. If you think you can help, please fill in the form below and return it to school as soon as possible. Please talk to us if you have any questions about registering.
How does it work?
- 1. First, check if you qualify - please check the list below
- 2. Registering is really quick and easy - if you think you qualify, contact our school or local authority who will help you to register
- 3. If you want your child to have a free, healthy meal at lunchtime that's great - they will get the free meal and Glebe gets around £1300 extra!
- 4. If you don't want your child to have the school meal they can continue to bring in a packed lunch - as long as you qualify and are registered, Glebe still gets around £1,300 extra
Do you qualify?
You can register your child for Free School Meals if you get any of these benefits
Unsure? No problem!
Please feel free to come in and talk to us if you’re not sure


**If you are in an emergency and need a food box now, please contact the Dean of Students Office at 520-621-7057 or email firstname.lastname@example.org
Attend Market on the Move and pick up 60lbs of produce for $10! Find their distributions here: http://the3000club.org/wordpress/marketonthemove/. Borderlands Produce Rescue also hosts distributions around Tucson where community members can pick up 70lbs of produce for $12! Borderlands Produce Rescue distribution schedule: https://www.borderlandsproducerescue.org/produce-calendar/.
You may also qualify for Nutrition Assistance through the State of Arizona. For more information, and to apply, please click the link below


Charley's Philly Steaks, formerly known as Charley's Grilled Subs, opened in the Bay Park Square Mall in Green Bay in 1995. Serving authentic Philadelphia style cheesesteaks and other fresh grilled subs, we have become a very popular restaurant, serving over 2000 customers a week!
In addition to our great grilled subs, we also serve fresh garden salads, which can be topped with any of our grilled meats including chicken, steak, ham or turkey. Rounding out our menu, we have our delicious fresh-cut skin-on french fries, original or with gourmet toppings such as cheese and bacon or ranch and bacon. We also serve chicken strips and special kid's meals.
For drinks, we feature our famous original lemonade and flavored lemonade. We also serve Coke products, as well as coffee, iced tea, hot tea, and hot chocolate.
Owners Ken and Rob Schermitzler invite you to stop in and enjoy our great tasting food.
Click on "Our Menu" in the directory on the left to view our selections.
© Charley's Philly Steaks


October 20, 2023 3 min read
Maintaining proper nutrition is essential for maintaining good health. Your skin and hair serve as an indicator of your body's health. If your body lacks nutrients, it will show in the appearance of your skin and hair. In this blog post, we will discuss the relationship between nutrition and beard health, and we'll help you understand how the food you eat can affect your ability to grow the beard you've been dreaming about.
Protein plays a crucial role in the growth and health of your facial hair. If your diet lacks sufficient protein, it can negatively impact your beard growth. Hair is primarily composed of keratin, a protein found in foods like meats, fish, eggs, dairy products, and plant-based options such as beans and legumes. To ensure healthy beard growth, it's essential to consume an adequate amount of protein.
Maintaining the health of your facial hair requires essential vitamins and minerals. Here are some of the most important ones:
1. Vitamin A: This vitamin is crucial for sebum production, the natural oil that moisturizes your skin and hair. A deficiency in vitamin A can lead to dry and itchy skin, which might stunt beard growth. Foods rich in vitamin A include sweet potatoes, carrots, and dark leafy greens.
2. Vitamin E: Known for its antioxidant properties, vitamin E can help improve blood circulation to the hair follicles, promoting beard growth. Nuts, seeds, and spinach are excellent sources of vitamin E.
3. Biotin (Vitamin B7): Biotin is often referred to as the "beard vitamin" because it aids in the production of keratin, which is essential for robust and healthy facial hair. Foods rich in biotin include eggs, nuts, and whole grains.
4. Vitamin C: This vitamin is necessary for collagen production, which is a key structural component of hair. Citrus fruits, strawberries, and bell peppers are great sources of vitamin C.
5. Zinc: A zinc deficiency can lead to hair loss and poor beard growth. Incorporating foods such as oysters, beef, and nuts can help maintain healthy levels of this essential mineral.
Maintaining proper hair hydration is essential for a healthy beard, and omega-3 fatty acids can play a significant role in achieving this. These healthy fats can be found in foods such as fatty fish, flaxseeds, and walnuts. A well-hydrated beard is less prone to breakage and split ends. These healthy fats also help reduce inflammation, which can be beneficial for beard health.
Staying hydrated is key to overall health, and it also has a direct impact on your beard. Proper hydration ensures that your hair follicles receive the necessary nutrients and promotes better circulation. Aim to drink plenty of water throughout the day to keep your beard and skin well-hydrated.
Antioxidants, found in various fruits and vegetables, protect your beard and skin from damage caused by free radicals. The healthier your beard and skin are, the better they can withstand environmental stressors.
Incorporating a well-balanced diet rich in essential nutrients is the secret to a healthy and vibrant beard. Protein, vitamins, minerals, healthy fats, and antioxidants are crucial in promoting beard growth and maintaining health. So, the next time you look in the mirror and despair over why you're beard is struggling, remember that it's not just about genetics and grooming; it's also about what you put on your plate. A diet tailored to support your beard health will benefit not only your appearance and confidence but also your overall health.
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Sökning: "Cover crop"
Visar resultat 1 - 5 av 53 uppsatser innehållade orden Cover crop.
- Master-uppsats, SLU/Dept. of Crop Production Ecology
Sammanfattning : Weed control has always been a major challenge in arable lands. Elymus repens (couch grass), a rhizomatous perennial grass, is a particularly problematic weed in both annual and perennial crops in temperate climates. E. repens is dominant particularly in farming systems with no or limited use of herbicides. LÄS MER
2. Comparison of multi-temporal and multispectral Sentinel-2 and Unmanned Aerial Vehicle imagery for crop type mappingMaster-uppsats, Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap
Sammanfattning : Precision Agriculture aims to maximize crop production and the efficiency of land use to meet the increased demand for food while minimizing environmental impact and economic cost of food production. Crop type maps are needed for Precision Agriculture applications and remote sensing techniques are an efficient way to produce this information. LÄS MER
3. Monitoring trends of greenness and LULC (land use/land cover) change in Addis Ababa and its surrounding using MODIS time-series and LANDSAT DataMaster-uppsats, Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap
Sammanfattning : NDVI(Normalized Difference Vegetation Index) was introduced in 1974. Despite its limitations, it has been under use for monitoring bio-physical and cultural landscapes from satellite. LÄS MER
- Kandidat-uppsats, Malmö högskola/Teknik och samhälle
Sammanfattning : The Internet of Things (IoT) is an umbrella term for smart things connected to the Internet. Precision agriculture is a related concept where connected sensors can be used to facilitate, e.g. more effective farming. LÄS MER
5. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oilMaster-uppsats, Lunds universitet/Bioteknik (master)
Sammanfattning : The goal of this thesis project was to utilize side-streams of the food industry, namely rapeseed cake and oat oil, by enzyme-aided production of lipid emulsifiers. The first objective was to extract lipids from the rapeseed press cake and increase protein yield, by adding an enzymatic step to the already existing protein extraction procedure developed by the food department of Lund University. LÄS MER
BEVAKA DENNA SÖKNING
Få ett mail när det kommer in nya uppsatser på ämnet Cover crop.


Meg moved from the San Francisco Bay Area to London in 2012 and combined classic American charm with British polish to create Megpies' uniquely delicious baked goods.
We designed the Megpies logo, website, cake boxes, stickers and advertising and would have been happy to have been paid in cupcakes but Meg had customers who needed them more.
Since returning to San Francisco, she has continued with her respect for organic, locally made food and her passion for unique and tempting flavours.
But don't just take our word for it. Next time you're in California, treat yourself.


An Emzini culinary cooking adventure. Come and experience the flavours of “Africa” in the Knysna Township.
We will pick you up and transport you into another world! Where community matters and food is different. In the Knysna Township you will experience the “vibe”. We will stop on the side of the road and share some chicken on the braai with the people in the street.
From there we will go to a home in the township where you will get your hands covered in flour and have some fun making the famous South
African Vetkoek and we will sit together and sample your handiwork!
Different woman from the township will teach you how to make Pap and Umphokoqo, and together we will eat these foods with other African dishes and listen to some Xhosa singing and drumming.
Phone: +27(0)82 338 6289 or


Risotto is a labor-intensive dish that is also a bit tricky to master, which is why most people who make it do it on special occasions. If you’ve never made risotto before, it is likely because you’ve heard how long it takes, and you don’t want to put all that energy into a dish you’re not familiar with. If you have an Instant Pot, all of these reasons for not making risotto on a more regular basis are no longer valid excuses. Everyone’s favorite small appliance, the Instant Pot, makes creamy and delicious risotto at a lightning-fast speed. Check out how to make it below.
Risotto is a northern Italian rice dish that is cooked with broth until it reaches a creamy consistency. Risotto comes from the word riso in Italian, which means “rice.” The process traditionally takes a long time because the rice has to absorb the broth ladle by ladle so that it swells and turns creamy. Risotto is not a dish you can walk away from — you must stir in each batch of broth before adding the next one. The type of rice used for risotto is typically Arborio, a high-starch, short-grain white rice. Short-grain rice is needed because short-grain rice can absorb liquids and release starch, creating the desired texture for risotto.
Typically, risotto is made with butter, onion, white wine, and Parmesan cheese, but from there, the possibilities are limitless. The recipe below is for a base risotto made with the ingredients mentioned above. This base is delicious as is but can also act as a starter for you to experiment with. Try adding different proteins, such as shrimp or chicken, and veggies, like peas or mushrooms. You really can’t go wrong once you make the Parmesan risotto and add ingredients based on your taste. And since this version of the dish is so quick, you’ll have plenty of time to figure out which ingredient combo is your favorite.
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 cup freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
- Heat broth in a medium saucepan over medium heat.
- Set your Instant Pot to sauté and melt the butter before adding the onion. Cook onion until soft (about five minutes), then add garlic, thyme, salt, and pepper, and cook for about one more minute.
- Add rice to the onion-garlic-butter mixture and stir until toasted (about two minutes).
- Add white wine to the pan to deglaze the pot. Cook until most of the wine is absorbed, and turn the sauté setting off.
- Add the warm broth from the saucepan to the Instant Pot and cover with the lid. Set to Manual: High, and set the timer for four minutes.
- When the timer goes off, turn the valve on the Instant Pot to Quick Release. Remove the lid and stir in the Parmesan cheese.
- Taste and re-season with salt and pepper as needed.
Most of the work for this dish comes in the prep. As promised, once you put the ingredients in the Instant Pot and set the time, the finished dish comes together in four minutes. As with most recipes, feel free to substitute as you see fit based on your food preferences and tastes. For example, to make the dish vegetarian, use vegetable stock instead of chicken stock. You can’t get around using butter and Parmesan cheese, though — they are integral to the dish. If you decide to add a protein, it should cook in the same time as the rice in the Instant Pot, so you can usually add it in step five, but be sure to check your Instant Pot instructions to ensure proper cooking of all proteins.
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• By using a third generation process, they have created the best tasting vegetable protein on the market that has a silky smooth texture that blends well and tastes great compared with other chalky & grainy vegetable proteins.
• They use old world process of combining the sprouted endosperm and the bran from Raw Sprouted Whole Grain Brown Rice. This unique process creates the first complete hypoallergenic Protein which is made up of all 9 essential amino acids and other non-essential amino acids in a perfectly balanced amino acid profile.
Sun Warrior Activated Barley
All Natural Ingredients: Organic activated (pre-sprouted) barley powder


By eating a healthy nutrient rich diet, losing pregnancy weight becomes much easier and bring a whole slew of health benefits to both the mom and her unborn child.
Nutritionist; Dr Wendy Oddy, an associate professor and researcher at the Telethon Institute for Child Health Research, says there are many compelling reasons for soon-to-be moms to drop the junk food and focus on healthy eating during pregnancy.
Aside from preventing optimal brain function development in the baby, not getting enough nutrients can actually stunt the growth of the placenta, and may increase the risk of miscarriage and early delivery, with a low birth weight.
“A well-nourished mother will produce a healthy baby and if the baby’s a good weight, it will be more active, mentally alert,and will have less colic, diarrhea, anemia and infections,” Dr Oddy says.
Pregnant women also need to beware of “eating for two”. Their calorie intake needs to go up by only 300-500 calories a day. Pregnant moms should also avoid empty calorie foods such as any fast food, sugar candies, chocolates and pop. Excessive weight gain or an existing obesity issue can put moms at risk of high blood pressure and gestational diabetes which may also put the baby at risk of these as well later in life.
“Go for nutrient-dense foods rather than just kilojoules – solid, heavy wholemeal breads and cereals, lots of vegetables and fresh fruit, legumes, fish, chicken and low-fat dairy,” Dr Oddy says.
To prevent neural tube defects, pregnant women also need to up their foliate intake before and early in pregnancy, and they should also maintain a healthy intake of iron, calcium and omega-3 fatty acids. Omega-3 fatty acids, are vital for the brain development of your baby.
Not eating healthy during your pregnancy may lead to the mother having anemia or pre-eclampsia, she may have more fatigue, mood swings, morning sickness, cramps and other complaints. The best way to avoid this to have maintain a healthy, nutrient rich diet throughout the pregnancy and to the end of your breastfeeding term.


A couple weeks ago, MF gleefully told me that someone from work had brought a box of brownies to the office that his wife made. Apparently, they were so amazingly delicious, he needed more! Luckily, that same wife also makes these brownies for her business: Panna’s Brownies. He ordered a box within the hour. Of course, the thought of a home delivery of brownies (awesome!) excited me, but how good could they really be? After all, “brownies” and “delicious” are supposed to go together, aren’t they?
When the package fell through our mailbox Tuesday morning (yes they fit through the box, no waiting around required), I left them on the counter to eat later that evening (confession: the sheer weight of the package had me mistaken them for a book). But when MF came home, his illuminated face quickly alerted me that this was no book at all, oh no. It was the brownies!!
We opened the box, carefully decorated with sweet handmade touches, to find 12 perfect gluten free salted caramel brownies. YESSSS!!! We decided to plate up two each, adding the salted caramel sauce on top (which comes on the side) and a little scoop of vanilla ice cream. PERFECTION! Inside, the brownies are moist, the perfect balance between gooey and dense, with just a little bit of crunch from the crust. Honestly, with or without the sauce, I would call it a home run, but I happen to be a huge salted caramel fan and that little extra kick of salty and sweet is brilliant. Overall ranking: Easily in the top three we’ve had all year (and we eat a lot of brownies!).
Panna’s Brownies taste like the special treat your mom always made for you on a bad day: comforting, home made, and delicious. I love the fact that the baker (mom to a baby boy) uses organic, fair trade, and free range products, and that you can even add a personalised message if sending as a gift. MF’s card read “Brownie Points” – and they were well earned!
Her kitchen is in north west London but you can easily order a box of Panna’s Brownies through her website.


Hearty Vegetables Farm Eggs If you are actually hoping to work up a delicious breakfast for breakfast, therefore these are actually the eggs for you. Hearty Vegetables Ranch Eggs – What might be better than these eggs? They are thus healthy and balanced, it will definitely make you think complete for hrs, as an alternative of simply a number of short hrs. These eggs sample like eggs, without the yolk sac, as well as they are actually loaded with all the benefits of eggs.
Initially, pre-cook whites potato in a non-stick pot till they are tender. Mash them a little in a meals processor. Include your favored vegetables and beat all of them completely. Drain off any excess water from the potatoes and reserved. Right now, beat the egg whites in an additional bowl. Pour in your vegetables as well as the baffled egg whites and mix every little thing all together until it creates a side structure.
Now, Norco Ranch placed the fried prompt a hot skillet or even waffle iron. Cover the frying pan or iron with an aluminum foil cover for additional defense, but not extremely a lot.
The eggs will certainly start to prepare as they are being actually coated along with the yolk sacs. Once the eggs are actually performed food preparation, transmission to your waffle iron.
When you are actually really feeling sluggish as well as don’t want to go back to consuming one thing that you have been consuming for hours, Ranch eggs are excellent for breakfast. You may also create a set of these to bring to operate, school or anywhere else you are actually going.
Make all of them the following morning, put all of them in a Tupperware container, or a Tupperware dish. Eat the whole point in one sitting therefore you will not obtain starving later on. You’ll wake up believing far better and also possessing a considerably better evening’s rest.
If you possess leftover eggs, why certainly not make a batch of these. You may mix the leftovers with dairy, cheese as well as bratwurst for a yummy egg mixed greens.
Cattle ranch eggs can create a major variation in your lifestyle! Check out these eggs if you are actually tired of uninteresting eggs. They are actually a healthy option to eggs that taste similar to eggs. And also they are actually also terrific to create in advance as well as freeze beforehand.
I’ve produced a massive set for lunch time. I regularly obtain sick of eggs.
This is actually definitely the way to go if you are actually looking for a well-balanced substitute to eggs. You won’t must stress over cholesterol levels and saturated fats either.
These are actually certainly not merely excellent for morning meal, you can create these for supper along with simply a handful of improvements. as well as some veggies. or meat.
If you’re experiencing Mexican and do not wish the yolks in the mix, you can easily create some Mexican eggs. Or you can easily possess some frequent eggs with pork as well as cheese or sausage or sausage or a green spinach and also pork tossed salad.
If you are actually searching for one thing different for lunch time or even dinner, attempt farm. oat meal, poultry, tuna, fish, meat and even tofu is all you need to have. You can bring in a effortless and also easy quesadilla if you have any type of leftovers coming from the day in the past.
Hearty Vegetarian Farm Egg Recipes. Ranch eggs are actually the perfect cereal for people who would like to eat healthy and balanced and also be actually healthy together. They are actually full of natural, whole surfaces, as well as veggies. Hearty vegan dish is commonly a mixture of tofu, beans, as well as eggs, offering you considerable amounts of protein, fiber, as well as vitamins.
Discovering the perfect recipe can easily take a little time and analysis. Many eggs are actually high in cholesterol, therefore if you are actually trying to lower your cholesterol you should steer clear of from using eggs as an element. Cattle ranch eggs have lean or even cholesterol, making them helpful for diabetics, also. A lot of folks will certainly locate they try much better than eggs and also are actually a lot more nourishing total.
While ranch eggs are actually a great means to begin your healthy and balanced diet, not everyone requires to eat all of them every time. If you’re going to include eggs in your meals, look at making them the major component of your meal, like breakfast.
You don’t need to have to limit your intake to just one or pair of eggs each week, and neither need to you reduce back on your consumption completely. There are actually numerous ways to prepare egg dishes without incorporating much additional excess fat as well as calories. Make an effort to stick to eggs without including any kind of additional salt or sweets to the dish.
While you need to be actually consuming milk products every day, you may yearn for to look at including all of them in small quantities. You may even find that having a providing of natural yogurt along with every meal is actually a much healthier, even more pleasing substitute to consuming butter, cheese, or milk.
If you’re a person who has a superior cholesterol degree, or even diabetic issues, you ought to speak along with your physician just before starting a healthy and balanced, low cholesterol diet. to find out the absolute best procedure. You might locate that a more healthy way of life can aid you lower your danger for these conditions as well as some various other health and wellness problems. Through keeping your cholesterol levels amount down, you may additionally have the capacity to strengthen your wellness on a mental, mental, and also bodily degree.


Archive for Juicing
Mom & Dad kept telling me to drink milk. There are billboards and commercials telling me to drink this stuff to get enough calcium to help our bones.
Oddly enough, cows don’t drink cows milk according to Jason Vale from Super Juice Me.
He says a bull elephant with those great big tusks drinks no milk, yet maintains their big pearly whites with another source.
They get all their calcium from green leafy vegetables and fruits..
Fruits and vegetables like the ones in the list below – can make a fantastic juice and help supply your calcium needs.
They may even be a better source too.
Here’s the list in case you want to give Jason Vale’s Calcium Refresher juice a try.
1” or so of Broccoli stem or the tops
1 Lime peeled
1 Handful of Fresh Mint
1 Handful of Spinach Leaves
This cow’s milk alternative juice comes with magnesium, sulfur, iron, vitamins a, b & c.
Plus he says the pear is good to help lower cholesterol and is in rich in pectin.
That cucumber is a natural diuretic and rich in silicon to help your hair, skin and nails too.
Plus when is the last time you juiced a turnip and some mint together?
So happens, Jason’s movie, Super Juice Me is Free to Watch until midnight February 15th, otherwise you can get a copy of it and watch how people go through a 30 day juice fast.
In the meantime, hope you enjoy the bull elephant’s cow milk alternative in a juicy way.


Thai Restaurant Bar & Grill Coming To Clifton NJ - This Fall 2011
August 19, 2011 - Clifton, NJ - This Thai Restaurant Bar & Grill will be located in the Allwood section of Clifton New Jersey. Some of you reading this may remember Chef Pat, who had a little Thai restaurant in Bloomfield, NJ near the Garden State Parkway overpass on Bloomfield Avenue. Back in those days, her Thai food menu consisted of over a 100 items of wonderfully complex and well-balanced authentic Thai flavors, including a nice selection of vegan and vegetarian food. Her cuisine was spiced to your taste and the horde of loyal regulars flocked to Pat’s Thai soul kitchen in Bloomfield from all over the North Jersey region. Some patrons would come from as far as Sussex County, Bergen County, Morris County, Union County, and from all points within Essex County of course. Well, Pat is back in Essex County and ready to dazzle your palate! For you homesick students, consider this one of the hippest and best restaurants near Montclair State University.
Our Thai restaurant will be located within 15 minutes of Bloomfield, Montclair, Belleville, East Rutherford, Glen Ridge, Wallington, Upper, Montclair, Cedar Grove, Nutley, Lyndhurst, Passaic, Elmwood Park, Garfield, Wood-Ridge, East Orange, Kearny, West Orange, Woodland Park, West Paterson, Secaucus, and North Arlington. This is an Asian restaurant in Clifton NJ. Look for our menu online if you need a college bar with the best Thai food in Essex County. We area restaurant near route 3, Rt 46, the Garden State Parkway and Rt 19 Clifton.


One does not simply not loves sushi,
And to imagine that’s now something you can cook at your own home without having any chef skills, well, that’s just a dream come true, isn’t it?
Follow these simple steps and in a matter of hours you’ll have your own amazing home – made sushi, but most importantly, a really cool recipe to share 😉
- Bamboo Mat o Roller, you can get these in pretty much every super market, but here’s one online so you can chek it out.
- Sushi Rice, like this one.
- Nori sheets, like these ones
- Soy sauce.
- Sushi Rice vinegar, for example this one.
- Toasted sesame seeds, like these ones.
- Cream cheese.
- Bamboo Chopsticks, like these.
- Shrimp / Salmon / Any other filling you want
Step 1 : The Rice
- First, hand-wash all of the rice in the sink.
- At the begining, the water of the rice that you are washing is going to come off white, that only means you need to keep washing the rice.
- Wash the rice 6 or 7 times until the water comes off clear, that means your rice is ready to begin.
- Count how many cups of rice you have and put them on a container.
- In another container, put the same amount of cups you filled with rice but this time, fill them with water. So if it is 4 cups of rice in one container, you need to have 4 cups of water in the other container.
- Mix the water with the rice in a pot.
- Leave the pot covered on the stove for about 15 minutes over low heat. Before moving on to the next step, check that your rice is already cooked, if it’s still raw, leave it for a couple more minutes.
- Next, apply some rice vinegar. The amount really depends on your personal taste but for mine, I used about 50 milliliters. Mix very well.
- Finally, leave your rice covered with a moist cloth until it is no longer hot. This is a super important step because you want your rice to be at room temperature. This waiting can last up to 3 or 4 hours.
Step 2 : All of the filling
- Get the cucumber, peel it, take away the seeds, and chop it into small pieces.
- Get the avocado, chop it into small pieces as well.
- Get the toasted sesame seeds and just have them ready 😉
- Get the cream cheese and chop it into small pieces.
- Finally, get you shrimps and your salmon and make sure you also chop those into small pieces.
- For the next step we’ll be using the bamboo mats and for me, something that makes the whole thing easier is to cover the mats with plastic bags and use them that way. This is optional but I just think it makes everything less messy.
Step 3 : Making the makis
- Get a nori sheet over your bamboo mat. Place a layer of rice that cover the whole nori sheet. Don’t make the layer too thick nor too thin. Just make sure it covers the whole thing.
- Hold the nori sheet carefully and turn it over so the rice is now under the sheet.
- Place al of your ingredients over. Be carefull not to fill the whole nori sheet. You have to use only about 1/3 of the sheet.
- Take your bamboo mat and turn it until you cover almost half of your roll (see the picture above). And hold it tight.
- You should have something like this afterwards.
- Now, fold the bamboo mat starting from where you already folded and until the end of your nori sheet. This should cover everything and you should have all of your filling rolled up. Press tight and do a couple more rounds so the roll is tight and secure.
- Open your mat and you should have something like this (see picture).
- Add the toasted sesame seeds all over your maki.
- For a maki with the nori sheet outside and the rice inside, follow the same steps but instead of doing step 2 (turning the sheet over so the rice is under), leave it that way and just place all of the ingredients over the rice. Roll it up and you’re done.
Step 4 : Chop & Enjoy! ♥♥
- Chop the rolls with a knife really carefully. Get the knife wet before cutting for better results. If you can, use a special japanese knife.
Please share and tell me if you liked it! I hope you enjoyed the tutorial♡.
Send me you’re pics to @ferrodriguez_ ,


Ninth annual Orange Bowl Florida Youth Track and Field Invitational to be held on April 26th and 27th.
Brought to you by:
Top Miami restaurants and chefs have teamed up with the Orange Bowl for a fun night of food and fun celebrating community leaders.
James Beard award-winning Chef Norman Van Aken will be featured at the OBIES - A Taste of South Florida on May 30, 2014.
Celebrity chefs, restaurant competition and food tasting will highlight a night of giving back to the community at the Orange Bowl Impact & Excellence awards.
The Orange Bowl will host talent from three of Florida's division one universities this year at the 2014 MetroPCS Orange Bowl Basketball Classic.
© 2018, OrangeBowl.org. All Rights Reserved.
Orangebowl.org is the official web site of the Orange Bowl Committee, host of the 81st Orange Bowl.


We passed by St.-Johaniss-Kirche during the tour, but I actually climbed up one of the church towers the day before. It costed 2 euros, but for the view, it was worth it. Plus, I got some serious exercise!
I love this city, and I can't get over how beautiful it is. I've seen a lot of it already, but I'm sure there is more to see. I can just walk around the city, looking at little boutiques, stopping for an ice cream, or just wandering around and people watching.
While we were in the tower, we saw a peregrine falcon eating a dove! It was just going at it and ripping pieces of flesh off. There is a peregrine falcon nest in the church, and they are protected since there are very few of the left. A French man told me that there were three living in the church tower. They are wunderschöne :)
I took a few snapshots during the tour. I feel like I can point my camera anywhere and it will be picture perfect.
Got hungry from all that walking, so we went to a creperie on Goethe-Alle. I think it was called GroMo. I wanted to order a pepper, tomato, and cheese crepe, but they weren't serving peppers or tomatoes due to the e.coli scare. Schade. I got a cheese and ham crepe, instead, but it wasn't what I wanted. Heck, I need to eat more vegetables! Just can't live without them ):
After the crepe, I wanted something sweet. There's this gelato store that I really liked. I got Schwarzvanilleeis, black vanilla ice cream, and it was DE-LI-CIOUS. It was black, but it tasted so good, like vanilla frosting out of a can. That sounds gross, but it's a really intense vanilla flavor. I would get it again, but I wanted to try all the flavours.
There was 'Mozart', based on the chocolate covered marzipan candy; 'Raffaello', that coconut covered Ferrero candy; 'Ferrero Rocher'; 'Kinderueberraschung', literally 'Children's Surprise' based on the Kinder chocolate candy; 'Stracciatella'; and much more.
It is always a hard decision to make, but I decided on Erdbeer-Joghurt and Schokolade (strawberry yogurt and chocolate). It was a good choice. The chocolate was a deep deep chocolate and very rich. The yogurt ice cream is my favorite, though. It has a strong tart yogurt taste, not too sweet, and richer than frozen yogurt. It somehow feels lighter, though. Yum :)
I want to try almost every flavor. I think it's possible to average one flavor a day, and it's great that it's relatively cheap. Only ,80 euro per kugel (scoop). For high quality, delicious ice cream, I'd say that's a steal.
Don't worry, I'm not just eating ice cream and cheese. This afternoon, I went into the city to go grocery shopping. For dinner, I just ate a huge bowl of vegetables and some delicious whole-wheat bread full of sunflower seeds with camembert spread on it. It was simple, but it satisfied my cravings for veggies. I bought a lot, so I'll be eating more vegetables for the next few days. That makes me a lot happier :)
Today, I also went hiking in the Göttingen Forest, but more about that later.


My trip to Newfoundland in July included lots of good food (of course). You know it was good when you’re still thinking about it two months later. 🙂
One of my new obsessions this summer has been East Coast Coffee. I found this new-to-me coffee and a local gift shop. I couldn’t resist trying a coffee called “Fundy Fog Buster” or “Morning Screech”. I tend to stick to medium to light roast coffee, and both are great in their respective categories.
The big draw for me was that it was a local-ish company. While Cape Breton isn’t down the street, it’s Maritimes roots certainly make it more local than the larger, better-known coffee producers. When I read that the pods are bio-degradable, it was a final tipping point. It bothers when I see how many pods accumulate in the garbage next to my coffee station; it’s nice to know that these will eventually have an end-life.
Good coffee, local company, pretty boxes, great names: how could you go wrong?
If you were in Canada last winter, you no doubt heard that French’s ketchup is now being made with tomatoes grown in Canada and made into paste at the former Heinz plant in Leamington, Ontario that was closed 2 years ago. Leamington has always been associated with its tomatoes and the ketchup plant. The gift bags we received from a meeting there years ago even had little bottles of Heinz ketchup.
I have to admit, I’ve always been a Heinz ketchup girl. I remember trying other ketchup in restaurants as a kid and not liking them as well. (That could also be related to my overall
fussy eating specific food choices as a child). I like the idea of buying products made in Canada, but I also like my Heinz ketchup. It didn’t really matter for a while because French’s ketchup was almost impossible to find in stores. A couple of weeks ago I came across a couple bottles of the “buffalo ketchup” and thought I’d give it a try. I tend to like spicy foods, but the ketchup wasn’t “hot”; instead it had the flavour of buffalo chicken without the heat, blended with the tomato-y ketchup. I think it’s probably better to transition with a slightly different ketchup, so I’m ready for bbq season with my Canadian tomato based ketchup.
PS: I was a little weirded out by the “1 bottle = 1 meal” but then I saw this and it all made sense:
A while I ago I saw the Pioneer Woman’s recipe for Olive Cheese Bread pass through my Facebook newsfeed and thought it would be a worthwhile attempt. So this afternoon, I got myself and the ingredients together, sort of. I didn’t have French bread, but I had a baguette. (That’s a type of French bread, so it counts, right?). I didn’t have as many olives as I thought, so I cut back a bit on the butter, mayonnaise, and cheese. And I didn’t have green onions so I left them out completely. Other than that, it was absolutely the same! 🙂
Another week of summer has slipped by seemingly in the blink of an eye. Work tends to be busy in July and a bit more relaxed in August and I’m hoping that holds true this year too! This is one of those stretches that it feels like every time I turn around I’m heading somewhere else.
Last Wednesday I hit the road (or ferry as the case may be) for a work road trip to Prince Edward Island. The ferry does provide for a bit of knitting time (the car ride not so much):
The first night was spent at the Future Inn in Moncton. It’s one of my favourite hotels in that city and we frequently have meetings there. It was recently taken over by Four Points by Sheraton. I had thought the rooms were quite nice before, but they’ve certainly been spruced up in the year or so since I’ve been there:
The stairway still smelled like new carpet!
Thursday and Friday were spent at the Rodd Brudenell Resort in Georgetown, PEI. Those days were best described as:
good room, good food, and good press. 🙂
After a quick weekend, it was back on the road to Saint John. I had a great lunch of Bay of Fundy halibut:
…knit a bit more on my sock:
and attended a meeting.
Really, I don’t just knit and eat when I travel…
I have an obsession with Jello salads. I know, their fashionability went out about the same time as leg warmers and teased bangs, but show me a Jello salad at a potluck and I am a happy girl!
My sister invited me for supper last night and I decided I’d try a Jello salad for my contribution. I broke out my grandmother’s classic Tupperware Jello mold (what’s a salad without the mold)
I googled some recipes and tried a Jello/cream cheese/pineapple combo (really, how could that be bad?)
Unfortunately, my cream cheese hadn’t softened as much as I thought it had which became abundantly clear when I tried to blend it with the Jello. Despite my best efforts (and the resulting appearance of carnage with my too-small bowl and cherry Jello overspray) I ended up with junks of cream cheese in the salad.
I’m wondering if you have a classic Jello salad recipe?


Whether you’re looking to lose weight, change your eating habits, or maintain a healthy lifestyle, it’s important to keep up with the changing health and wellness trends. For many people, dieting is a lifelong struggle. Luckily, dieting has come a long way in the last few years. Today, we have a variety of diets to sift through, including low-carb diets, low-fat diets, and high protein diets.
Here Is the Most Popular Diet For 2022:
Are you looking to lose weight in 2022? The Mediterranean diet is coming back as a major trend, and with good reason. This diet is rich in fruits, vegetables, whole grains, legumes, and nuts, limiting red meats and sweets. These foods provide plenty of vitamins, minerals, and antioxidants and are balanced with healthy fats and lean proteins. Studies have found the Mediterranean diet may reduce the risk of heart disease, type 2 diabetes, and some types of cancer. The Mediterranean diet is one of the world’s most popular diets, and it’s easy to see why. The diet’s focus on the food traditionally consumed in the Mediterranean region—namely vegetables, fruits, grains, and olive oil—is very healthy and helps ensure you meet your daily nutritional needs. But, maybe, more importantly, the Mediterranean diet is incredibly delicious. So, if you’re looking to lose weight or improve your health, the Mediterranean diet might just be for you.
Mayo Clinic Diet
Put simply; the Mayo Clinic Diet is all about eating real food. The diet caters to those with Type 2 Diabetes and pre-diabetes, as well as those who are overweight and looking to improve their health. The diet is centered on controlling what goes into the body; more specifically, it focuses its attention on the glycemic index. The glycemic index ranks how your body processes carbohydrates and diets that rank foods this way can vary in everything from protein to fat, depending on the diet. The Mayo Clinic Diet is all about making healthier choices. This diet plan includes plenty of fruits, vegetables, whole grains, lean meats, nuts, low-fat dairy products, and beans. This diet also focuses on limiting fat and sugar and includes seafood, olive oil, and wine.
The Flexitarian Diet
The Flexitarian Diet has been gaining popularity in recent years. The diet revolves around the principle of “flexitarianism,” which means eating mostly plant-based foods but occasionally enjoying meat, poultry, seafood, or dairy. A flexitarian diet also usually includes some amount of exercise. The Flexitarian Diet includes particular food groups but allows the rest to be eaten in moderation. It’s a semi-vegetarian diet, where you eat vegetarian about half the time (and no meat at all the other time). This diet allows for fish, poultry, eggs, and dairy but limits the amount of red meat and processed foods you eat.
The DASH diet (short for Dietary Approaches to Stop Hypertension) is a diet that’s well known to health professionals—and to dietitians in particular. The DASH diet is very rich in plant foods and low in sodium, which is part of why it’s generally considered a healthy way to eat. What may be less well known is that the DASH diet is often recommended as a “lifestyle” diet, meaning it’s not a one-time diet that you’ll stick to for weeks or months. Instead, it’s a plan that you can adopt into your daily life, and that doesn’t necessarily mean cutting out the foods you love to eat. If you’re looking for a simple, effective weight management plan, you’ll want to familiarize yourself with the DASH Diet. The DASH Diet was initially designed to help lower blood pressure, but it’s since been proven to help control weight as well. By following the DASH Diet, you’ll be consuming less sodium, added sugar, and saturated fat and upping your intake of fruits, vegetables, whole grains, and low-fat dairy.
WW (Weight Watchers) Diet
Weight Watchers claims it can help you “live your best life,” and with that comes a promise of “real food you can trust.” You don’t have to cut out carbs or calories, and you can eat as much or as little of what you want. The program works by offering point values that indicate the amount of calories in each food and beverage, from nuts and eggs to your daily coffee. Weight Watchers classes offer weekly weigh-ins and a detailed online food tracker. The weekly weigh-ins serve as a motivator, and the food tracker helps members eat healthier. The Weight Watchers diet is one of the most famous diets in the world. The diet comes with point values that help you track what you eat and helps you control calories to lose weight. The plan is based on portion control, daily activity, and weekly weigh-ins.
Losing weight can be a struggle for anyone, and losing weight in a healthy way is even harder. The number one resolution for 2022 is going to be eating healthier, so expect what’s popular to get even trendier.


6. Eat Frequently
Strength training is very glycolytic, which means it burns a high amount of carbohydrates. Because of this, you shouldn't go into any muscle building workout without having eaten about 300-600 calories of a carbohydrate-containing meal two to three hours prior. This meal can include sweet potatoes, yams, oatmeal, quinoa, brown rice or any other healthy carbohydrate source. If you eat another similar meal after your workout, you’ll be able to put on size more quickly, as your muscles will rapidly absorb the sugars more quickly after a workout.
In addition, timing your protein intake with several small 20-25-gram portions split up through the day will be far more effective for gaining muscle, compared to a giant protein shake at the beginning and end of the day.
Ultimately, a skinny guy trying to put on muscle should be aiming to consume a pre-workout meal, a post-workout meal
and at least four to five additional meals. This may seem like a lot of eating and food, but this is what it takes to build significant muscle if you’re skinny.


Easy firepit recipes - that keep you out of the kitchen & in the garden with guests
These firepit recipes are designed to get round the age old problem of the host constantly trundling off to the kitchen instead of enjoying the fun with guests.
Make these delicious recipes in advance, ready to bring out in tubs on the big occasion for guests to cook at will.
All recipes Serve 6
Spicy Filipina pork kebabs on skewers
1 kg (2.2 lb) shoulder pork cut into 4cm cubes
Marinate the pork cubes for 24 - 48 hours in the following mix;
1.5 tablespoons of oil (rapeseed or other oils will be fine)
1.5 teaspoons salt
Juice from 1 small tin pineapple
2 tablespoons honey
1 tablespoon paprika
1 teaspoon chilli powder (2 teaspoons for those that like more heat)
1 teaspoon curry powder
1/2 a block of creamed coconut grated (e.g. Bart creamed coconut)
Before your guests arrive, push the pork cubes onto metal skewers LEAVING A SMALL GAP BETWEEN EACH TO ALLOW THOROUGH COOKING, adding if you wish similar sized chunks of pepper, onion and pineapple between the pork.
If you use wooden skewers, soak them in water first. Guests can cook at will, over moderate heat (not right in fierce flames) until done.
Cooking the salmon on a bed of herbs such as rosemary, thyme, marjoram, dill and / or Juniper bush sprigs, is cooking with fire at it's best, imparting flavour and keeping the fish from burning and sticking.
1kg (2.2 lb) salmon loin
Cure the salmon for 3 days in the following mix;
2 tablespoons warm water mixed with 1 teaspoon salt & 1 teaspoon sugar
Black pepper - 10 turns of the pepper mill, or about 1/2 teaspoon
1/4 teaspoon of ground allspice
1 teaspoon horseradish sauce
Turn the salmon over once per day
Before cooking the fish, soak the herbs / juniper stems in water for 20 minutes or so.
Place the bed of herbs on a steamy / smokey part of the grate, not in direct flame and cook the salmon skin side down for about 8 minutes or until done.
Namibian whole chicken - photo's will be added shortly, we need to cook another to get the photos!
A whole chicken slowly cooks in indirect heat, away from the flame for 3 hours, your guests will circle the beast like Hyena's.
1 large chicken
Stuff the bird and slather it in marinade a day before.
Stuffing > stuff with 2 onions, halved, tinned pineapple chunks, and herbs such as fresh rosemary and thyme, sage and marjoram - whatever you have, but not mint.
Mix the following in a large bowl, then rub thoroughly into skin, all over;
Juice from 1 small tin of pineapple
Juice from 1/2 a lime
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1/2 teaspoon chilli powder
1/2 teaspoon fennel seeds
5 cloves crushed garlic
Once the bird is stuffed and rubbed, wrap in a double layer of foil.
Following day, bring the firepit to a decent fire IN ONE END ONLY.
Place the foiled bird in the cooler end, not over direct heat*.
Turn the bird every 30 minutes until cooked. Feel free to crisp the skin for the final 45 minutes having removed the foil.
*We like to attach ours to a wet rope on a beam, and turn it dangling from the rope (pictures to follow shortly).
Let it rest at least 45 minutes to cool.


We are delighted with our fabulous Dinosaur Eggs - they look great and taste delicious!
It is a really lovely, extra thick, LUXURY BELGIAN MILK CHOCOLATE Egg (made with layers of our Chocolatier's delicious, creamy tasting chocolate) each individually decorated with coloured speckles, white speckles or some with a lovely shimmer effect ... who knows what your egg will look like ... they're all unique!
Whether you like to SMASH your egg open or gently nibble your way in ... you'll find lovely CHOCOLATE dinosaurs hidden inside - because we think sweeties INSIDE a dinosaur Egg are ESSENTIAL!.
The Egg is beautifully wrapped in shiny purple foil and it will be decorated with a bow (the colour may vary)
These lovely eggs are designed, beautifully handmade and carefully hand packed in the UK for us!
Egg Height 12.5cm (5 inches)
Egg Diameter (widest part) 8 cm (more than 3 inches)
Weight 220g approx
The dinosaurs inside the egg are contained in a cellophane bag
ONE Milk Chocolate Dinosaur Egg containing approximately 8 Milk Chocolate dinosaurs supplied
Important: all of our chocolate may contain traces of nuts and is NOT suitable for people with nut allergies
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Welcome to the captivating world of Melbourne’s coffee roasters, where the magic of coffee is brought to life in every artisanal batch. Nestled in the heart of Australia’s coffee capital, these roasters are the guardians of a vibrant coffee culture, crafting unparalleled coffee experiences that tantalize the senses.
Join us on a journey of aromatic bliss as we explore the thriving coffee scene of Melbourne, where passion, innovation, and dedication converge to create the finest coffee beans online and in cafes.
Melbourne’s Coffee Culture – The Caffeinated Heartbeat
Melbourne’s coffee culture is more than just a trend; it’s an integral part of the city’s identity and a way of life. With a legacy dating back decades, this caffeinated heartbeat pulsates through the streets, drawing coffee enthusiasts from around the world. From hidden laneways to bustling main streets, the aroma of freshly brewed coffee wafts through the air, guiding aficionados to the heart of Melbourne’s coffee scene.
The Art of Coffee Roasting – Where Alchemy Meets Flavor
At the core of Melbourne’s coffee excellence lies the art of coffee roasters. It’s a delicate alchemy that transforms raw, green coffee beans into a symphony of flavors and aromas. In the hands of skilled artisans, these beans undergo meticulous roasting, unlocking their hidden potential and revealing the unique characteristics of each origin. The result is a magical fusion of tastes that dance on the taste buds, leaving an indelible mark on the coffee experience. In order to understand Coffee Roasting tactics well, contact a reputed Coffee Wholesale like www.reverencecoffee.com.au
Unveiling Melbourne’s Finest Coffee Roasters
Bean Enclave – Where Coffee Dreams Come True
Nestled in the heart of Melbourne, “Bean Enclave” stands as an oasis of coffee dreams come true. Their commitment to sourcing the highest quality coffee beans online and worldwide is evident in every sip. With a meticulous roasting process that accentuates the beans’ natural flavors, Bean Enclave’s coffee offerings are a testament to their dedication to the craft. Step into their cozy space and embark on a sensory journey like no other.
Roastcrafters – Redefining Coffee Perfection
“Roastcrafters” is synonymous with pushing the boundaries of coffee perfection. Their team of passionate roasters is unyielding in their pursuit of excellence, curating an array of coffee beans online to suit every palate. Roastcrafters’ ingenuity lies in their creative approach to roasting, experimenting with innovative techniques and blends that captivate coffee enthusiasts and redefine Melbourne’s coffee landscape.
The Journey of Coffee Beans Online – From Crop to Cup
The journey of coffee beans online is an enchanting tale that begins at lush coffee plantations across the globe. These beans embark on an adventure, traversing continents to reach the hands of Melbourne’s coffee roasters. The process of sourcing, importing, and roasting requires meticulous attention to detail, ensuring that the beans’ inherent flavors are preserved and celebrated in each cup.
Embracing the Coffee Tasting Experience
A Symphony of Tasting Notes
Savoring coffee is akin to enjoying a symphony of tasting notes that harmonize on the palate. Melbourne’s coffee roasters skillfully communicate these tasting notes, guiding coffee enthusiasts on a sensory expedition. From fruity and floral to nutty and chocolatey, each note unfolds like a musical arrangement, inviting coffee lovers to immerse themselves in the complexities of flavors.
The Coffee Cupping Ritual
For the truly passionate coffee aficionado, the coffee cupping ritual is a revered experience. Melbourne’s coffee roasters extend this invitation, allowing visitors to partake in the art of cupping. The process involves sipping and evaluating various coffee samples, identifying distinct characteristics, and appreciating the labor of love that goes into each cup. The coffee cupping ritual opens a portal to a deeper connection with coffee, unlocking a world of subtleties hidden within every bean.
Sustainability – Brewing for a Better Tomorrow
Melbourne’s coffee roasters acknowledge their role in promoting sustainability and social responsibility. They actively engage in ethical sourcing, supporting coffee-producing communities, and employing eco-friendly practices. The commitment to a greener future transcends the coffee industry, impacting the world positively, one cup at a time.
Cafes – Where Coffee Culture Thrives
Caffeine Hubs – Melbourne’s Cafe Scene
The bustling cafe scene in Melbourne is an extension of the city’s coffee culture. Cafes here are more than places to grab a quick cup; they are havens of creativity and community. Each cafe boasts a unique identity, captivating visitors with its distinctive ambience and specialty coffee blends. Exploring Melbourne’s cafes is akin to embarking on a cultural adventure, where the love for coffee intermingles with art, music, and local life.
Cafes as Social Spaces
Beyond the allure of coffee, cafes in Melbourne serve as social spaces, bringing people together over a shared love for this elixir. Conversations flow freely as steaming cups of coffee accompany the exchange of ideas and stories. In a world that can feel disconnected, the communal spirit of cafes provides a haven for forging connections and cherishing moments of togetherness.
The Joy of Brewing at Home
Melbourne’s coffee roasters empower enthusiasts to embrace their inner baristas by offering an array of coffee beans online. Armed with premium beans and guided by the expertise of the roasters, coffee enthusiasts can create cafe-quality brews within the comfort of their own homes. Whether it’s a smooth espresso shot or a meticulously crafted pour-over, the joy of home brewing knows no bounds.
Melbourne’s coffee roasters are the guardians of an aromatic wonderland, where coffee is more than just a beverage; it’s an experience that engages the senses and transcends boundaries. The dedication of these artisans shines through every cup, ensuring that coffee enthusiasts embark on a journey of flavors and aromas that leave a lasting impression.
So, step into the enchanting realm of Melbourne’s coffee roasters, and immerse yourself in a world where passion meets innovation, and coffee becomes a mesmerizing work of art. Indulge in the finest coffee beans online or wander the city’s cafes to uncover the essence of Melbourne’s coffee culture – a rich tapestry of flavors waiting to be explored and savoured.


Enjoy your freshly cooked breakfast in our historic dining room around our large dining table. Our breakfasts are lovingly & freshly made to order, ranging from lighter continental options to a full English breakfast.
Start your day with a selection of seasonal freshly cut fruit, yoghurts, mueslis, fruit juice & tea or coffee.
Along with toast and a selection of jams and marmalades.
Followed by freshly made English breakfast with locally sourced sausages, with your choice of eggs.
Breakfast is served between 8am - 10am. On your arrival please let us know what time you would like breakfast to ensure your breakfast is freshly prepared for you. If you require an earlier or later breakfast please ask.
On arrival we invite our guests to enjoy a cup of tea & cake in our dining room or out in the cottage garden (weather permitting!).
We are always happy to look after our guests dietary requirements, so please do not hesitate to let us know prior to your arrival.
If there is anything else you need during your stay, please ask and we will do our very best to help.
We look forward to welcoming you at Nightingale Cottage Bed & Breakfast


So they will not introduce odors or oils taste to your beverages. You can confidently use our GreatWhip nitrogen cartridges by producing a natural sweetness, and a creamy finish to your drinks, making them healthier and more delicious. MAKE NITRO COLD BREW COFFEE BY YOURSELF. Use GreatWhip nitrogen cartridges to make nitro cold brew coffee by yourself! By infusing coffee with nitrogen gas, it will add microbubbles to your coffee and you can easily get the velvety smooth creamy texture without the dairy, letting your coffee taste sweet without sugar and any calories.
In addition to nitro cold brew coffee, you can also use it to make a variety of beverages such as nitrogen beer, tea, cocktails, cocoa, and much more. GreatWhip N2 nitrogen cartridges are compatible with almost brands of nitro cold brew makers or whipped cream dispensers in the market. You don't need to replace a new machine, use it with confidence.
You can use nitrogen gas cartridges to make delicious drinks at a lower cost! GreatWhip's state-of-the-art craftsmanship allows us to maintain the highest quality standards at all times. Our customer service team also helps and answers all your questions about the product within 24 hours.


Toledo food in its perfectly elemental form
Element 112 is truly a restaurant unlike any other here in Toledo, Ohio. Chef Chris Nixon, a proud St John’s Titan, is a remarkable, gifted chef who never quite expected to return to his hometown. Chef Nixon is the
dishwasher, accountant, server, executive chef and one of the principal owners of Element 112 located at 5737 Main St, Sylvania, Ohio. Here, he brings together pieces of the esteemed restaurants he had the privilege to work at, as well as the four basic elements of earth, wind, fire, and water. With all of this, Chris created Element 112 which opened in October of 2012.
Element perfectly fits the entirety of the restaurant from the atmosphere to the food and even the staff. Both simple and complex, every detail appears to be precise yet the attitude is about not taking oneself too seriously. The meal is about the experience, and the experience is about the customer. From a basic, friendly ‘hello’ and ‘goodbye’ patrons can expect a seasonally driven, ever changing menu using only food sourced from ethical and the highest quality sources, without the pretentious white tablecloth. The standard is to meet the expectations of the customers.
Guests are asked about dietary restrictions, foods they honestly dislike, and personal preferences when they come to dine at Element. Vegan, vegetarian, carnivore, allergies – all are welcome and treated with the same respect and served the highest quality meal. Chef Nixon says he positions himself in the lovely and immaculate full french-kitchen, in such a way that he can not only see the food going out, but he can also see the plates returning. Each plate is to serve the needs of the person eating it, not to fulfill the pride of the chef creating it. This is why the staff at Element 112 wants you to be honest about your food preferences. They cultivate each dish for you, everything made from scratch, and tailored to your tastebuds. Food is a subjective matter.
Each menu has certain staples: beef, chicken, seafood; but you will rarely find the same item, served the same way twice. We are meant to eat a variety of foods, colors, herbs and spices. Variety isn’t just the spice of life, it is in the natural flow of the seasons and how we were made to eat. Now you can see why there is such a flexibility to the menu, the chefs are used to being flexible with the seasons, and supply. When food is sourced daily from honest, transparent sources supply isn’t perfectly consistent, nor identical from day to day. This too creates the element of uniqueness. Communication is vital and trust is built with the direct suppliers of all the food served at the restaurant. The lamb farmer, and the seafood supplier alike carry the same high ethical standards and communicate the day-by-day changes of their inventory. Supplies are then directly delivered to the restaurant where Chef Nixon butchers his own cuts of meat to accommodate the exact needs of the restaurant.
Year-round you will always find the freshest and nutrient packed herbs at Element 112. The staff master gardener, Gail, may have the freshest room in the house. Several rows of planter boxes and rows of lights keep the garden producing constantly. Soil samples are taken on a regular basis to ensure nutritional quality and the organic waste from the kitchen is reserved for compost, so little to nothing goes to the trash. Chef Nixon says that when he finds a dish is lacking or he feels the need to add an herb, he can go to Gail, describe the taste he wants to create, and she can provide guidance and recommendations, and sometimes a honest little “no.” if his selection is not going to work out.
The staff is also well taken care of. This extended family shares meals everyday before the restaurant opens, giving the team full bellies to meet their nutritional needs as well. A sit down meal gives way for constructive criticism and allowing for changes in the evenings offerings. Each evening the team has a balanced meal, giving them the fuel they need to do their job, and care for the customers, not just given a meal that will weigh them down, making them feel sluggish or leaving them hungry through the evening. They all work very hard, and are also asked to take the proper time away from work to care for themselves and their families.
Everyday, customers have the opportunity to partake in a unique dinner option, the Chef’s Tasting Menu. This generally consists of five courses Monday thru Thursday, and additional offerings on weekend evenings. You may find a L’Apéritif, chilled appetizer (hors d’oeuvre), a hot appetizer (hors d’oeuvre), an entree, intermezzo, cheese and/or dessert, and the optional digetifs. The plates are not large, but with the potential for so many courses, you will leave satisfied. The best measures of a successful offering to their guests: laughter, interactions, and not looking to your phone.
Since we did finally come to the topic of dessert… Elizabeth Gentry, Element 112’s very own pastry chef creates three different dessert options for guests. All made from scratch, in-house, the dessert options are as lovely as they are delicious. I can personally attest to the divine and authentic taste of these French Macarons offered around Valentine’s Day. They are only comparable to the ones we had in Paris.
The resume of Chef Nixon, and many of the other members of the Element 112 body is as impressive as the food they create. Travelling the world, working at world renowned restaurants, such as Noma, Restaurant Magazine’s three time winning “World’s Best Restaurant” in Copenhagen, and Craft owned by Chef Tom Colicchio, Chef Nixon brings something truly exceptional to the Toledo area. Many of them are Toledo and Ohio born and raised, ready to encourage and train up future chefs. Their kindness and their excitement to share their knowledge with the people who enter the restaurant is very awesome, making your time at Element 112 an experience; so much more than just dinner.