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Pudge Brothers Pizza (Dayton) - Aurora, CO 80010 (Menu ... Pudge Brothers Pizza (Dayton) Pudge Brothers Pizza located on Dayton Street in Aurora, Colorado is locally owned and operated. Our pizza is made fresh daily from scratch. Our pizzas are hand-tossed to ensure a high-quality meal to satisfy your deepest cravings. We are conveniently located at 6th and Dayton near multiple golf courses. Blackjack Pizza 13696 E Alameda Ave Aurora, CO Pizza - MapQuest Get directions, reviews and information for Blackjack Pizza in Aurora, CO. Blackjack Pizza 13696 E Alameda Ave Aurora CO 80012. 27 Reviews (303) 343-8900 Website.
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The bio-vegetable infant range Bébé M (formerly BébéMandorle) is made up of infant formulas without animal milk and gluten-free cereal-based formulas. At Bébé M we have developed a range of 100% organic and plant-based products. We are committed to meeting the nutritional needs as best we can to support your baby’s growth. From milk to infant cereals, we offer you a wide choice adapted to the needs of your baby. Based on hydrolysed organic rice proteins, our recipes are guaranteed milk and gluten-free and certified by Ecocert. Our mission: to develop taste while combining safety, nutrition, and ecology on a daily basis!


I wish you could smell my house right now. The air is pungent with that unmistakable smell of – bread. My mouth is watering even as I write this.
Today is Yom Kippor, a day of fasting. In truth it is not the only Jewish fast day but it is the most known one among American Jews. The fast ends at sundown with a traditional dairy meal. Kosher Jews don’t eat milk and meat at the same time. So by dairy, I mean food that is not meat. And for many of us that means a spread built around bagels.
It’s always boggled my mind how bread was invented. Who thought of taking yeast, grinding it up letting it rise and punching it down? But with bagels it’s even more baffling. Who thought of boiling the bread before you bake it? Probably someone who was in a hurry to eat. Bagels, only have one real rising and then after a minute of boiling, they only need to bake for about 25 minutes.
Bagels, like hot sauce, are one of those food items that seems to have sprung up magically from the store or in this case, bakery shelves. I’ve never heard of anyone baking them from scratch. And I had it in my mind that it would be complicated and time-consuming. Actually it wasn’t. It took about as much time as it might take me to make dinner, excluding the hour when I left the dough to rise. It’s not something you would want to tackle on a work day, but even on a Sunday morning, you could conceivably make home-made bagels in time for an 11 am brunch without getting up at the crack of dawn.
Ironically, even though I have not been working, I have not been baking very much. My anxiety has been filling up all the extra spaces and I’ve felt like I have had less time to write this blog and document how I’ve been managing to keep up sustainable practices like baking. Lately the choices that seemed difficult before, to buy the more expensive local or non-industrial foods, now seem irresponsible. So the new question becomes, can I sustain sustainability on a much more limited income. In the next few weeks I want to start really looking at what I buy and how much it costs. Home-made bagels, actually are an affordable alternative to the store-bought variety. Compare 7$ a dozen which is the amazing Fairways price, to probably under a dollar. The recipe I used called for 3 cups of flour — a pound of King Arthur Flour is only around $4.
I used the recipe for Les Bagels d Jo Goldenberg which has been reprinted here. The technique they use is to make a ball, punch a hole in the middle and then roll the ring of dough into a bagel shape. I think it worked pretty well.
This video says to roll a coil and tie it. We tried one and it didn’t quite work. But perhaps with practice it might not be a bad way to do it. This guy certainly is fast.
The ones that I rolled to be a bit on the thin taste more like sweet Montreal bagels (traditionally cooked in a brick oven) — more delicate and not as doughy as traditional New York bagels. Of course, the bagels I made are not whole wheat. I need to find a whole wheat recipe. But now that I see how doable it is, I will.
P.S. – Next up on baking challenges. How to make English muffins. Right now Z is eating them instead of hamburger buns. They are expensive, make garbage (bag and box) and are probably easy to make. At least compared to a bagel right?


Janan: Dad, you're always
eating the big sandwich, the triple cheeseburger, the super
foot long cheese dog, with super sized fries. Come on,
Daddy, do you know how many grams of fat that is? That's
about 300 grams of fat, man.!
You see Dad; we don't want you
to get sick. You know granddaddy died of a heart attack,
and grandma had high blood pressure. That's why you've got
to stay low - You got to change some things
Contrary to popular opinion – we
all can use a little oil and fat. A healthy diet
needs essential fatty acids, and a major source of vitamin E is
fat. But the problem is not too little, but too much of
the wrong kind of fat.
So educate yourself.
Here is something you need to
know - You've got to stay low.
The first step to controlling
fat, is knowing where it's at. Some fat is easy to see and
some fat's in food invisibly. You got to make yourself
aware. Check the label and don't be scared. You
can't stop - If you don't know
The Food Label is mandated law.
So learn it, and then use it. You don't need more than 65
grams of fat per day. So add them up on a per serving
What's your fat total today?
Know you pyramid. Try to
get the proper amount of nutrients from the food you consume,
by eating more fruits, grains and vegetables. And keep your
protein lean and your dairy low fat. And don't forget to
drink water, rest and exercise. Stay low man, that's where
Polyunsaturated - Cool -
Monounsaturated - Good - Cut back Trans Fat
Stay Low - On Saturated Fat
Solid fat is found mostly in
food from animals
Oil from fish and nuts and
do not raise the [LDL] or bad
cholesterol levels in the in the blood
Foods from the ground have no
That's how you can stay low


Delicious and light. A great cake, everyone loves it!
Cake Preheat oven at 180 degrees. Grease three round cake pans, line the bottoms with wax paper and grease the paper. Sift and mix the dry ingredients. In a separate bowl beat the butter and granulated sugar until creamy. Add the vanilla. Add the dry ingredients alternating with the milk until well combined. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Fold a third of the egg whites into the batter until well blended. Gently fold the rest of the egg whites in until just combined. Divide the batter between the pans and bake for 25 to 30 minutes. Cool down and thinly trim the top crust off each layer. Mousse Place the chocolate in a glass bowl and microwave at the lowest power setting (mine is 20%) stirring in between (every 20 or 30 seconds) until smooth. Cool to room temperature. Whisk the cream with a electric mixer until stiff peaks form. By hand whisk 1/4 of the whipped cream into the chocolate until smooth. Add the combined whipped cream and chocolate to the remaining whipped cream and fold together. Spread the mousse on between layers and ice the whole cake, top and sides with the mousse. Cover with white chocolate shavings. Refrigerate the cake to help the mousse set before serving.
Rate: White Chocolate Mousse Cake
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We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. ~Adelle Davis
Here in Texas we like our Mexican food! Put up a Mexican Food Restaurant on any corner and more likely that not, it will survive. Here in lies the problem:
§ Mexican food is high in calories, sodium and fat.
§ Usually contains too many carbohydrate sources in one meal and not enough green leafy vegetables.
So what’s a Mexican food lover suppose to do?
Follow this guide the next time you go out to your favorite spot this side of the border!
- Just say “NO” to the complimentary chips and salsa! Chips are deep fried and contain about 2 grams of fat PER CHIP.
- Stick with Fajitas or fresh seafood selections like Ceviche’. When ordering fajitas, ask for “no oil on the pan”. Oil is ladled on the hot cast iron plate to cook the onions, usually the meat is precooked and has already had it’s fair share of oil on the grill.
- Ask for black beans even if you don’t see it on the menu. Stay away from refried beans….just say the name and you can see why. Frijoles can sometimes be an okay choice but keep in mind they are usually prepared with a fatty, cured meat.
- Order corn tortillas and stay away from the flour! Flour tortillas can contain over 200 calories per tortilla, and lets be honest, who eats just one?!
- When it comes to condiments, stick with red salsa, no sour cream, and avocado slices instead of guacamole.
- I always ask for a side of steamed veggies. At Gringo’s you can order veggie fajitas, so I ask for the veggie blend steamed!
- Last but not least…..the Margarita! I enjoy a margarita when I go out but hate the calories the typical house drink contains. Thanks to Bethenny Frankel, most establishments are creating their own version of “Skinny Girl” Margarita. My complaint is the mix contains Splenda. What I ask for is:
§ Half sweet and sour mix and the rest club soda, on the rocks, NO Salt!
Sometimes you just want good Mexican food! Hopefully this guide will allow you to enjoy without the guilt while still seeing improvements in your health and a smaller waist line!
Yours in enjoying a health lifestyle,


It’s been a horrifically long time since I blogged- apparently the blog/work balance isn’t as easy a juggle as I thought it would be. Also it’s Easter, so I went home to be fed by mummy, and as much as I love her, she isn’t a student, so taking photos of her dinners wouldn’t be that appropriate really.
Anyway, I made Nandos!
Looking pretty good right?
WARNING. This recipe is for the slightly more dedicated chef. If you feel you’re ready to undertake a recipe that involves more than three ingredients, then read on, because it’s time to turn the heat up to extra hot. Or lemon and herb. Whatever you prefer.
Who doesn’t love Nandos? From its humble beginnings in the late 1980s, Nandos has slowly but surely wormed its spicy way into our cold hearts. Let’s face it, nothing quite beats going to Nandos, but sometimes forking out a tenner for chicken, chips and a drink just isn’t quite possible for the student budget. So let’s make some at home. The true peri peri sauce finds its base in the African birds eye (or peri peri) chilli, which has a distinct taste to it. I have no idea where you might buy these, so I have substituted with chilli flakes and/or any chilli you can find. The Nandos connoisseur might choose to turn his nose up here and read no further, but there are a few simple solutions to this dilemma. If your bank balance can sustain the loss and you refuse to accept a substitute, just go to Nandos. Failing that, Nandos actually sell bottles of their marinade in the supermarket. Obviously this would be a brilliant cooking decision in itself, but if it was my decision there wouldn’t really be any point in writing an article about it, which brings us to the last option, sucking it up and making a pretty good replica yourself.
Time Taken: 35 mins
– 1 pack chicken thighs (makes enough for 2 servings)
– 1 large potato
For the marinade (for a medium/ hot flavour)
– 3/4 cloves of garlic
– 1 chilli
– A big pinch of chilli flakes
– 2 tablespoons white wine/ red wine vinegar
– 4/5 tablespoons olive oil
– A big pinch of herbs
– Juice of half a lemon
– 1 tablespoon smoked paprika
– Salt and pepper
How to make
Mix all the marinade ingredients together in a bowl. Feel free to include/ leave out anything you have or don’t have. There’s many different recipes around for peri peri sauce and this one is a mix and match of most of them. Things like white wine vinegar are a good investment, as it makes a great salad dressing when mixed with a bit of oil. Smoked paprika is also great if you’re ever making anything the slightest bit Spanish.
Cut off any excess fat from the chicken and stick in the marinade. Ideally, you could do this an hour or more before you want to start cooking, but it’s no big deal if you don’t.
Turn on the oven. Wash and prick your potato and stick in the microwave for 6 minutes (or however long it needs to cook.)
In a large pan, heat up the tiniest bit of oil (you won’t really need any because of the oil in the marinade). Put the chicken in the pan, but save any marinade left in the bowl for later.
Cook for about five minutes, then turn over when the underside is looking brown and like Nandos chicken. Leave the other side to cook for another five minutes.
Take out the potato, cut into chip shapes and put on a foiled tray with herbs and oil to stop them sticking and burning. Stick in the oven.
When your chicken is looking cooked, take it out and put it in an ovenproof dish and pour over the rest of the marinade. (This is because despite appearances, it’s probably not actually cooked yet (as I discovered the first time I made this. It will break your heart to plate up, cut open your chicken only to find out it’s not ready.)
Put the chicken in the oven for 15 mins. Your chips might take less time than that so check them regularly.
Heat up your peas in the microwave with water for a minute.
Get yourself a bottomless drink, and you’ve got some Nandos!


Mamma’s Pizza launches aphrodisiac menu for Valentine’s weekend
Mamma’s Pizza is launching a special lovers menu to share for those who want to still enjoy pizza on Valentine’s Day. This Valentine’s special will be available from Friday 12th – Sunday 14th February.
Mamma’s Pizza has been responsible for six staff marriages, has been the scene for multiple proposals and first dates, and is also a popular destination for pre-wedding family meals.
On Valentine’s weekend guests can enjoy a 14inch heart-shaped sharing pizza, side salad and dessert to share for £20. Dishes to choose from include ingredients well-known to contain aphrodisiac properties to help guests get in the mood for love, including: asparagus and salmon pizza; avocado, pomegranate, arugula and chicken pizza; rocket, pomegranate and walnut side salad; chilli, dark chocolate, banana and strawberry dessert pizza; and a Valentine’s night knickerbocker glory with ice cream, dark chocolate chips, strawberry, banana, whipped cream and a cherry on top.
Owner of Mamma’s Pizza, Paul Duncan, says: “Over the years we have had many couples returning to show their children the restaurant they had their first date, we’ve hosted pre-wedding day meals, catered for weddings and witnessed many marriage proposals.
“Don’t underestimate the power of pizza when it comes to falling in love! We’ve found that more and more people of all ages are choosing Mamma’s Pizza as the backdrop for their romantic occasions and we believe we have the perfect menu for those looking for love.”
Written by Fiona Vernon
12 February 2016


In our last article ‘Water – Safeguarding a Vital Commodity for Farming’, we
highlighted the importance of water and the impact of water shortages on the
Water Used to Produce Food
This article addresses how much water is used to produce the
foods we eat daily and the impact on the economy and the consumer when water
is in short supply.
As consumers we all take for granted the food that is readily available to us. We
do not often consider the many vital resources that are critical in ensuring that the
food we need reaches our table. Without a safe and adequate water supply, we
would not have sufficient food.
The table below illustrates the volume of water required to produce the common
foods that we eat. Chocolate tops the list with 17,196 litres of water need to
produce 1kg of the product. Beef, sheep and pork meat all require high volumes
of water for production, however in comparison vegetable produce requires
a considerable amount less. Drinks such as tea, beer and wine use the least
according to the research.
In addition to this is the water we use indirectly through cooking, eating and drinking different foods.
Water & Food Security
So what happens to our food supply when water resources are declining? For too long we have seen water as a cheap and unlimited resource. Shortages will have a big impact on food production and the consumer – creating higher food prices, food shortages and food poverty. This will have serious repercussions for farmers and food producing businesses, not to mention health problems of those who can no longer afford to eat regular healthy meals.
Secure Your Water Supply Today!
Safeguard your business from the effects of increasing water shortages and high water charges. By installing your own private water supply you can benefit from constant supply of clean water that meets your demands.
Waterseekers Well Drilling Services provides a system that is tailor-made to the unique requirements of each client.
We offer a complete service, which covers all aspects of borehole design, drilling, ground work and pump installation. Each system is designed for the economical and efficient use of water ensuring that your supply is safeguarded.
Post on 13 Nov 2013 by Water Well Drilling Enthusiast


- How much are your cupcakes?
$25 per dozen for standard, $40 per dozen for Jumbo, and $30 per 2 dozen for minis. Vegan and Lush Cake Flavors begin at $35 for standard cupcakes and vary depending on size and flavor.
- Where do you deliver?
Our delivery areas include Downtown and Midtown Atlanta, Buckhead, and Vinings. The standard delivery fee for those areas is $10. We are happy to deliver to other areas however it is subject to delivery fees based on distance.
- How far in advance do I need to place my order?
All orders must be placed 48 hours in advance. If you have a cupcake emergency, your order may be able to be accommodated however, you will incur a RUSH charge. If your order is to be customized or is for 100+ cupcakes, please let us know at least SEVEN DAYS in advance.
- How do I care for my Sweet Justice Cupcakes?
It is important to keep your Sweet Justice Cupcakes at room temperature. Do not refrigerate them as this will dry out the cake. To preserve freshness, plastic wrap the bakery box or place the cupcakes in an airtight container.
- How long do Sweet Justice Cupcakes stay fresh?
Because Sweet Justice Cupcakes are made with all natural ingredients, we encourage you to enjoy them at their freshest, on the day of purchase. If you plan to keep your cupcakes longer than two days, plastic wrap the bakery box, or place the cupcakes in an airtight container.
- Can any flavor be made into a cake?
Yes! Our standard cake size is an 8 inch round cake which feeds 10-12 people. If you would like a different size, please indicate that in your order and we will send you the appropriate pricing.
- Does Sweet Justice make sheet cakes?
Yes! Please indicate in your order whether you would like a quarter, half or full Sheet Cake. Pricing will vary.
- Do you ship your cupcakes by mail?
No, unfortunately not at this time.
- Can you do cupcakes for my wedding?
Yes! We do not offer tastings but encourage you to purchase an assortment of our cupcakes to try at home.
- Can you do custom decorations?
Yes! Let us know what the occasion is or what your ideas are and we can help personalize your cupcakes. There is an extra charge for all custom decorations.
- Do all of your cupcakes contain dairy/sugar/peanuts?
Sweet Justice offers vegan versions of a few flavors of our cupcakes but not gluten free. However, we bake with flour, dairy, sugar, peanuts and walnuts on the premises, so Sweet Justice is not recommended for those with severe allergies to these ingredients. If you have any nut allergies, please indicate that in your order so that we may pay extra care to avoid contact with nuts.


Update yourself with Heart Chocolate Truffles, Valentine Gift Ideas,Chocolates for Lovers, Romantic Gift Ideas,Best Valentine Gifts,Chocolate Gifts,Tempting Chocolate Gifts for Her,Valentine Day Presents
Chocolates can tempt any heart, so why don’t you choose to gift Heart Chocolate Truffles to your partner this Valentine Day? These luxury truffles have been handmade in London, so that you can woo your beloved with them on the Valentine Day.
Heart Chocolate Truffles gift set comes in a beautiful pink and green colored heart shaped box. Weighing 90g, this chocolate box contains a selection of mouth watering champagne truffles.
Tempting truffles like Pink Champagne, Milk Champagne, Champagne Cocktail, Champagne Charlie, Bucks Fizz and delightful cassis filled Kir Royale will also make your partner fall in love with you with this present.
Grab the tempting Heart Chocolate Truffles in just £12.99 from Treather.


A delicious herbal green tea blend created to support digestion. It’s a mix of therapeutic herbs that soothe the belly. Enjoy this cleansing blend after a meal.
Ingredients Green Tea, Cardamom, Fennel seed, Star Anise, Ginger Root, Mint, Rosemary leaves, Liquorice Root.
Brew Hot: Put 2 gm leaves in an empty cup, pour 200 ml water at 80-85°c, let it steep For 3-4 minutes, strain and serve.
Brew Cold: Put 4 gm leaves in an empty cup, pour 200 ml water at 80-85°c, let it steep For 3-4 minutes, strain and refrigerate for 2 hours, add sweetener as per taste, add ice cubes and serve.
Green Tea Rich in antioxidant properties.
Cardamom Has diuretic properties & can aid digestion
Fennel Seeds Rich in Vitamin C & plant compounds
Star Anise Antimicrobial & anti-inflammatory properties
Ginger Root Powerful medicinal spice that can aid digestion
Mint Can fight bacterial infections & headache
Rosemary Leaves Can enhance memory & concentration
Liquorice Root Can soothe gastrointestinal problems


Tofof – The original form of food
Naming and Identity _ »Tofof« is a fictitious Paleo restaurant. The Paleo concept is founded on the idea that a healthy diet must be based on the foods that were available to humans during the first 2.5 million years of their existence. The assumption is that evolutionary adaptation to these foods occurred over time.
For this reason, the dishes are modelled on what is assumed to be the original diet of hunter-gatherers: large quantities of vegetables, meat, fruit, eggs, nuts – but no cereals, no sugar, no preservatives, no heavily processed foods. The word Paleo is derived from the term Paleolithic (Old Stone Age). || Bachelor Thesis
The design concept is based on cave paintings from the Stone Age. Many experts interpret the predominantly abstract symbols as a primitive form of writing.


CHARCUTERIE AND CHEESE PLATE | 23
Chef's selection of assorted meats and cheeses
GRILLED PORK BELLY | 15
Hoisin glaze, fennel salad yuzu yin, and roasted red pepper relish
CHILI GARLIC SHRIMP | 10
Flavorful shrimp over house-made toasted sourdough
MIXED GREEN SALAD | 10
Topped with avocado, tomato, fresh goat cheese, croutons, and house ranch
ARUGULA SALAD | 8
Arugula with lemon dressing and candied pecans on garlic parmesan flatbread Add to salads: shrimp, $4, or chicken, $6.
ROAST BEEF SANDWICH | 12
Caramelized onions, Sweet red peppers Richter island sauce, and provolone cheese, served on house roll with house chips
BLAT SANDWICH | 12
Bacon, lettuce, avocado, tomato, and mayo, served on house white bread with house chips
TURKEY AVOCADO SANDWICH | 12
Swiss cheese, mayo, lettuce, tomato, onion, served on house sourdough with house chips
GITMO SANDWICH | 12
Roast pork, Ham, Provolone cheese, mustard, onions, and pickles, served on pretzel bun with house chips
GRILLED BURGER | 12
Bacon, lettuce, tomato, onion, pickle, American cheese, and jalapeno mayo on house roll served with house chips
CHEESE PIZZA | 8
PEPPERONI PIZZA | 10
BBQ PIZZA | 12
THREE-MEAT PIZZA | 15
VEGGIE PIZZA | 10
Onions, mushrooms, and peppers
Special requests for pizza available.
GRILLED PORK CHOP | 25
Smashed potatoes, grilled asparagus, and crawfish gravy
GRILLED NY STRIP | 23
Topped with mushroom and green peppercorn sauce; served with fries
ROASTED FRESH FISH | 23
Served with shrimp in a light coconut curry broth with vegetables
TOMATO BASIL PASTA | 10
Chef prepared pasta and tomato basil sauce served with Parmesan cheese and bread
CHICKEN LETTUCE WRAPS | 12
Grilled chicken and bib lettuce served along side Asian slaw, aromatic jasmine rice salad and smoked peanuts
DIESEL | 2 oz. liquor | 10
Classic old-fashioned cocktail made behind the equally old-fashioned Max Bessler Bar
Vodka, lime, house-made ginger beer.
Gin, lemon, sugar, soda. A great summer refresher.
DIAL M FOR MARTINI
Richter's version of the perfect martini. We use a blend of clear sweet and dry vermouths for a perfectly balanced martini.
The honeysuckle, a little-known classic, is a cross between a Bee's Knees and a classic daiquiri... twisted a little further with a good, clean tequila.
A variation of a perfect rye Manhattan. Perfect for a 1920s building.
ALL DRESSED UP
Bourbon, vanilla liqueur, and allspice. The three Bs: big, bold, boozy.
THE GREAT BET
American whiskey, vanilla liqueur, strawberry, black pepper. A tangy mix of sweet and savory.
Regular | 1.5 oz. liquor | 10
Classic, elegant, bubbly, refreshing.
THE LAST LAUGH
Tall tequila, pear, and lemon. It's hot out. Take this opportunity to cool off.
Gin, lemon, strawberry, and a touch of balsamic.
Need a little "Tiki" in your life? Here's one with a Texas flair: rum, chili liqueur, and lots of fruit juice.
THE LODGER: A Story of the London Fog
Sweet, sour, bitter all in one glass. Try it, you'll like it!
DESSERT COCKTAILS | 10
Think deconstructed White Russian.
THE LADY AND THE HOOLIGAN
Chocolate notes. Coffee Notes. Raspberry notes. So many notes, you'd think you were back in school. **Contains egg whites
WAY DOWN EAST
You don't like whiskey? Don't try this, it may be a gateway into the whiskey world.
MER SOLEIL RESERVE 2017, CARNEROS 12 | 40
Fresh, bright aromas. Vibrant acidity balanced by lush fruit flavors.
CANNONBALL 2016, SONOMA 7.5 | 22
Butterscotch and caramelized apple on the nose and palate. Pleasant, easy drinking.
DECOY 2018, SONOMA 10 | 30
Soft and smooth, a light, fruity flavor balanced by crisp acidity.
DRYLANDS 2018, NEW ZEALAND 11 | 30
Citrus and tropical fruit flavors with a hint of herbal complexity.
TERLATO 2018, FRIULI, ITALY 12 | 36
Bright and refreshing, yet fuller-bodied for a pinot grigio.
ROMBAUER CHARDONNAY 2018, CALIFORNIA 81
Attractive and classy with a soft touch on its crisp finish.
CAKEBREAD (1/2 BOTTLE) 2018, NAPA 60
Apple and pear characteristics balanced by fresh acidity.
BIN 27 BY FONSECA (1/2 BOTTLE), PORTUGAL 9
Smooth velvety texture with juicy black fruit flavors.
HESS BY SHIRTAIL RANCHES 2017, NORTH COAST 12 | 36
Full-bodied and smooth-textured with ripe blackberry and dark chocolate flavors.
OBERON 2018, NAPA 15 | 45
Rich and complex texture and flavors.
BALADE BY BELLE GLOS 2016, RUSSIAN RIVER VALLEY 18 | 54
Juicy and generous on the palate with bright acidity and supple mouthfeel.
PORTLANDIA 2017, OREGON 10 | 30
Complex for a pinot noir, with dark fruit flavors and a spicy finish.
EMMOLO 2017, NAPA 20 | 60
Generous, soft, and rounded with flavors of ripe berries.
DECOY 2018, SONOMA 11 | 33
Lush and inviting, with balanced acidity adding elegance.
GEN5 2018, LODI 7 | 22
Sustainably made lush wine with enticing spice flavors
BARREL SELECT BY BODEGA NORTON 2019, ARGENTINA 10 | 30
Delicately balanced between fruit and oak.
PEDERNALES CELLARS 2018, TEXAS 13.5 | 40
Bold and smooth with a mildly spicy finish.
THE BOXER BY MOLLYDOOKER 2017, SOUTH AUSTRALIA 24 | 69
Full-bodied with vibrant berry fruit characteristics, yet elegant with restrained tannins.
CONUNDRUM BY CAYMUS 2017, CALIFORNIA 9 | 27
Softer, barely sweet red wine, very ripe and smooth on the palate.
BOURBON BARREL AGED BY COOPER & THIEF 2017, CALIFORNIA 15 | 45
Aged for three months in bourbon barrels, the result is a rich flavor and subtle heat.
SILVER OAK CABERNET SAUVIGNON 2015, ALEXANDER VALLEY 174
Robust with juicy blackberry flavors, spicy aromas, and notes of American oak aging.
PEJU CABERNET FRANC 2016, NAPA 147
Hearty and full-bodied, balancing a savory personality against red fruit.
PEJU CABERNET SAUVIGNON 2015, NAPA 72
Elegant with precise, focused aromas and flavors of red currants and dried leaves.
BONPAS CHÂTEAUNEUF-DU-PAPE, FRANCE 81
Refined wine combining power and elegance with an array of complex aromas.
CROSSBARN CABERNET SAUVIGNON BY PAUL HOBBS 2016, NAPA 96
Medium-bodied, tight, and silky with very fine tannins and a fresh finish.
MIRAVAL 2019, PROVENCE, FRANCE 15 | 45
A fresh and complex rosé by Brad Pitt and Angelina Jolie.
OLEMA 2019, PROVENCE, FRANCE 8 | 24
A delightful balance of richness and refreshing acidity.
MOULIN DE GASSAC 2019, LANGUEDOC, FRANCE 6.25 | 18.5
Pleasant floral notes with a well-balanced freshness.
RICHTER MÜLHEIMER SONNENLAY ZEPPELIN 2018, MOSEL, GERMANY 13 | 38
Zesty and spicy refreshing style contrasting sweet notes.
PAUL CHEVALIER BLANC DE BLANC BRUT, FRANCE 10 | 33
Incredibly light, refreshing fruit taste with a pleasant acidity.
LVE SPARKLING ROSÉ, FRANCE 18 | 54
By John Legend, well-balanced with voluptuousness complemented by a nice acidity.
PIPER-HEIDSIECK CUVÉE 1785, FRANCE 65
Crisp and clean with a classic bouquet of orchard fruits.


Why the Recommendation of 10% Added Sugar & what does it’s really means
Recommendation of 10% Added Sugar: In July 2020, the Diocional Guidelines Advisory Committee (DGAC), made up of health professionals and nutritionists nationwide, reviewed science and made recommendations for the final version of the dietary guidelines. In December 2020, the 2020-2025 Dietary Guidelines for Americans (DGAs) were released and two specific recommendations surprised many. This includes final recommendations for added sugar and alcohol. Interestingly, however, the recommendation for extra sugar is more closely related to DGAC than you might think. Here’s a look at why these two recommendations have not been changed.
Based on scientific evidence, DGAC recommended limiting the extra sugar in the diet to 6% of total calories. However, after further review of the evidence, the final guidelines recommend limiting extra sugar to less than 10% of calories per day for 2 years or more and avoiding extra sugar for infants and toddlers. There was trauma among the community of health professionals; However, if you look closely at DGAs, you will see that the recommendations for adults are closer to 6% than you might think.
For the first time, DGAs explain how to balance dietary supplements with calorie-free foods. The recommendation is that 85% of calories should come from rich sources of nutrients including starch, fruits, vegetables, proteins, healthy fats, and low-fat or low-fat milk. The remaining 15% calories can come from saturated fats and added sugar. Assumption of DGAs is that someone will consume half of that amount (or 7.5% of total calories) from saturated fat and the other half (or 7.5% of total calories) from excess sugar. This is very close to the recommendations from DGAC. In addition, each 7.5% of saturated fat and added sugar does not look alcohol-free. As such, if one chooses to extract 15% of calories free from alcohol it can reduce the percentage allocated to saturated fat and add more sugar.
Now why 10% of saturated fat and added sugar? DGAs explain that if a person has extra calorie needs they will give him or her a room full of saturated fat – close to 10% of total calories. The same idea applies to added sugar. The opposite is also true. A person with fewer calorie needs is more likely to be close to 6% total calories of added sugar and / or saturated fat. It is a juggling action with many variations.
The second unchanged recommendation was the recommended amount of alcoholic beverages per day for men. DGAC recommends reducing the daily intake of men’s drinks to one another, but recent DGAs keep alcohol recommendations the same. This means that if you choose to drink, men should not have more than 2 drinks a day and women should not drink more than one drink a day. Alcohol supply is considered:
12 oz of beer (5% alcohol)
5 ok next wine (12% alcohol)
1.5 oz 80% air liquid containing vodka or rum (40% alcohol)
During the introduction of the latest DGAs; the USDA responded that there was not enough scientific evidence to make daily updates on men’s drinks. As such, it lasts 2 drinks a day.
TELL ME: What are your thoughts on the same sugar and alcohol recommendations?


Delicious, Wholesome Food
Nature Nine Farms proudly uses sustainable farming practices in line with nature's wisdom of balance, biodiversity, and regenerative nature in order to raise healthy and happy animals while restoring and building the fertility of the land. Customers of Nature Nine Farms can be confident in the quality of products produced from raising all of our animals on pasture without the inputs of foreign chemicals such as: fertilizers, pesticides, antibiotics, or artificial hormones. All of our animals are rotated throughout the farm in order to promote their health and allow pastures to rest and revitalize.
Transparency in Farming Practices
The American food system has moved to a large scale industrial system that does not allow for oversight from the individual consumer. Nature Nine Farms is dedicated to educating customers about our farming practices. We mimic nature by moving the chickens in their mobile homes to new grass every morning. The pigs are kept in large paddocks where they have access to both pasture and woodlands in order to promote their foraging instincts. In the same way, the cows are moved every evening when the grasses are the sweetest. In order to assure customers of our integrity, we have an open door policy that allows our customers to visit the farm and have a look around. Nature Nine Farms encourages anyone who would like a tour to call in advance so that we can make sure to be around to welcome you and answer any questions.
Nature Nine Farms and The Local Food Community
Nature Nine Farms advocates for everyone to increase participation in their local food community. Being a part of the local food movement, we are dedicated to maintaining a responsible and forward thinking farm that continually gives back to the Mobile Bay area through our farming practices and participating in community events.
Some ways that you can support your local food suppliers include: patronizing local farms who practice sustainable agriculture, attend farmers markets and demand local sustainable food, eat seasonally, and try new recipes or canning! And as always, continue to learn about sustainable practices through books or documentaries.
Nature Nine Farms is just beginning. We are excited to see where the future takes us and want to thank you for being a part of our journey!
Stewart Perkins, Founder and Head Agriculturalist
Stewart Perkins, founder and head agriculturalist of Nature Nine Farms, was born and raised in south Baldwin County, Alabama. Stewart first dabbled in farming when he began a small honey and organic soap business out of his garage. As his interest in food origins grew, Stewart started a small garden in his backyard.
Inspired by books like “Folks This Ain’t Normal” by Joel Salatin, “The Omnivore’s Dilemma” and “In Defense of Food” by Michael Pollen, Stewart began seriously researching the American food system.
In 2013, Stewart moved to Charlottesville, Virginia to pursue his dream of sustainable agriculture, and spent two years embedded with local businesses to learn the tools of the trade.
In Charlottesville, Stewart began as a cheese maker at Caromount Farm, and then moved onto raising chickens, pigs, and cattle at Timbercreek Farm.
While in Virginia, Stewart’s passion for farming reached a tipping point, and in 2015 he moved back to Alabama to launch Nature Nine Farms, and turn his dream into reality.


DEEP SEA SHRIMP IMPORTING COMPANY
is celebrating 56 years of selecting, packaging and importing the world's finest quality, clean salt water shrimp from the top breeding ground - the Gulf of California. Our producers use boats which contain TED (Turtle Excluder Devices) which safely harvests shrimp without affecting turtles or other marine species.
Product excellence, quality control and customer service has made DEEP SEA the #1 brand choice among selective buyers. Our shrimp is packed in a convenient five pound box in 50 pound cartons. Deep Sea Shrimp is the ideal preference for fine restaurants and markets everywhere!
Deep Sea is our premium white wild shrimp from Mexico's West Coast. Known for its alluring flavor, firm texture and high quality, this brand is the highest grade shrimp available and top choice for chefs and distributors in the U.S. All of our wild shrimp is all natural, with absolutely no chemical additions.
Mar Lindo is known as our standard white shrimp that has the same quality and rich taste as Deep Sea, but with a slight imperfection on the shell. Take advantage of our lower prices with the same great taste.
Our premium brown shrimp from the West Coast of Mexico is called El Cortez. These shrimp have light brown or tan shells that turn coral when cooked. The meat is white with a delicate firm texture.
We also offer our Deep Sea brand in Individual Quick Frozen finish count. Our goal is to produce top quality headless wild prawns which are peeled and deveined, chemical free from the Sea of Cortez. This shrimp can be naturally sweet from feeding in nutrient rich waters of Mexico.


At Hallaig Guest House we serve good quality home cooking and try to source as much of our food locally as possible.
Please let us know if you require an evening meal when you book your stay with us.
A vegetarian option is available, please let us know when booking and with a little advance warning, all special dietary requirements can be catered for.
We are happy to make up packed lunches, please ask us.
Sample Hallaig Guest House Dinner Menu
Served between 6.30pm and 8.00 pm
Celeriac & Highland Blue CheeseSoup with Homemade Bread
Hebridean Smoked Salmon on Blinis with Creme Fraiche
Roast Topside of Highland Beef with Red Wine Sauce
& Yorkshire Pudding
Pan Fried Fillet of Plaice with Creamy Aioli
a selection of seasonal vegetables & potatoes
Pannacotta with Poached Raspberries
Vanilla Ice Cream & Strawberries
£21.00 per person


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Even though I am by no signifies a 5-star chef, I do appreciate cooking very a bit when given the time. That being claimed, for all of the far more complicated things I want to cook dinner, sometimes I lack the precise resources necessary to make them particularly if it falls out of the normal cookware items you start out any kitchen with. This is particularly irritating on the uncommon occasions when I truly come to feel that urge to make anything that can take a lot more than three steps to prepare and am roadblocked by my lack of kitchen products.
At the very same time, though considerably of the cookware and appliances I currently own are reliable rookie staples, several of them now have newer, much better alternatives that have been made in the previous handful of several years. The best kitchen gizmos have the power to absolutely revolutionize how you spend your time cooking and cleansing up. So, if you want to get a flavor of the future or simply just make your working day-to-day cooking much easier, below are some of the best techy kitchen gadgets to elevate your lineup.
One of the largest traits in modern-day cooking suitable now is the integration of sous-vide. By heating water to the precise temperature, you can extra specifically and competently prepare dinner tons of your favourite dishes. The Joule by Breville permits you to observe this incredibly cooking system inside of your very own property. The Joule is also compatible with literally any pots or pans that you are previously have, so contrary to quite a few other sous-vide products, you do not have to have any other added products for it to do the job. The product is Bluetooth appropriate and can properly create water temperatures within just .2 degrees Fahrenheit.
Yummly Good Meat Thermometer
When you are cooking meat in the oven or on the grill, considerably of the cooking time involves you to be in a position to study the internal temperature of the meat employing a meat thermometer. Even so, this can be difficult with most necessitating you to open up the oven and permit out the warmth just to look at the examining. The Yummly Good Meat Thermometer improvements that fully. By remotely connecting to your cell phone, you are in a position to get the specific temperature immediately. You can also get readings for the specific doneness of the meat specified by type. You can also get alerts centered on when the meat is finished cooking or even when you really should flip it.
Ooni Karu 16 Multi-Fuel Pizza Oven
For these of you who take pleasure in a very good pizza, you’ll know there is some thing really unique about a handmade pie. The rough portion about earning one at home is that the most effective way to really do that is by employing a pizza oven. The Ooni Kaur 16 Multi-Fuel Pizza Oven is the way to get that fantastic woodfired taste without needing a significant brick oven in your backyard. The pizza oven is not only capable of standard gas cooking, but you can also use woodchips for a extra genuine and flavorful pizza. The pizza oven is still compact sufficient to suit in an apartment and can access about 950 degrees in just 15 minutes.
When it comes to blenders, there are several names as synonymous with energy and excellence as nutribullet. As a final result, if you ever want to make a smoothie (or milkshake), there is no much better selection for you to get than the nutribullet Professional. The own blender has a leading segment that can not only be made use of for the blending, but also as your cup so you do not get rid of a single drop. At the very same time, the nutribullet has a potent motor that can blend nearly all smoothies in 60 seconds or less so you really don’t have to wait around a moment for your wholesome consume.
KAPAS Transportable Countertop Dishwasher
For the a lot of of us who stay in residences, we never have a dishwasher in our kitchen area. As significantly as it would be effortless to say that handwashing dishes is not a key deterrent to cooking major foods, it is. The KAPAS Moveable Countertop Dishwasher solves that challenge. Small sufficient to basically suit on your kitchen area counter, the dishwasher can even now in good shape many plates or even be adjusted to healthy diverse forms of cookware. At the similar time, you do not even require to locate a water hookup if you don’t have 1 due to the fact the dishwasher can be filled manually in advance of each clean.
Presto EverSharp Electric Knife Sharpener
A single of the largest downsides to shelling out up for a good knife is the eventuality that it will become uninteresting and manually sharpening it may well not be thriving. The Presto EverSharp Electric Knife Sharpener is the most effective way to retain your knives as sharp as the day you acquired them. In a two-stage system, you can simply slide your knife via each individual facet and truly feel it slice much better than at any time. The interior sharpening wheel spins with the flip of a swap and can be easily saved in a drawer.
Angry Mama Microwave Cleaner
A person of the largest pains in the kitchen is with out question cleaning the inside of of the microwave. As an alternative of scrubbing it by hand for hours, use the Angry Mama Microwave Cleaner. All you have to do is fill the unit with your preferred cleaning option and then convert on the microwave with it inside. The machine will steam the entire within of your microwave with the option. From there all you have to have to do is give the within 1 wipe-around, and your overall microwave is clean up. Moreover, the Indignant Mama is only hilarious to look at.


How the coffee crisis of 2019 can affect you
In 2019, an art of milk froth and everything costs an average consumer of coffee in the United States, around $ 5 (£ 4). So, why are the farmers who cultivated the beans behind their morning preparation leaving their plantations for different crops, different jobs or even to seek asylum in a different country?
The world coffee industry is in crisis. This month of May, coffee prices fell to their lowest point in more than a decade at $ 0.88 (£ 0.70) per pound.
The fall is due in large part to the two-year surplus of Brazil, the world’s largest coffee producer, which has had a major impact on producers around the world by introducing millions of kilograms of beans into the market. Economic problems in coffee producing regions such as Central America and Africa are also at stake.
By mid-July, market prices have approached about $ 1, but it is still not far from the lowest price the industry has seen in 10 years.
But in recent years, consumers in the US UU And the United Kingdom has seen the price of a coffee with milk increase, although farmers see less than 2% of those profits.
This is how the crisis is developing in each link of the coffee chain.
Worldwide, more than 21 million families live off coffee. Plantations generally have a significant crop per year, so high and low cycles are expected, but the price of the 2018-2019 production year has fallen to historic lows, which makes the climate difficult for farmers.
To simply achieve a balance, most farmers must sell a pound of coffee for more than $ 1.
In October, several Central American farmers traveling with the caravan of migrants to the United States told BBC journalists that the coffee crisis had forced them to leave their farms and try to seek asylum in the United States.
In the last 10 years, more than 60% of coffee producers in Guatemala, Nicaragua, El Salvador and Mexico have reported food insecurity during the harvest cycle, according to the Specialty Coffee Association of America.
José Sette, executive director of the International Coffee Organization (ICO), which was founded in 1963 with the support of the United Nations to address sustainability in the coffee commodity market, told the BBC that this current low cycle was so important for the entire industry precisely. Because of its “dramatic” effect on growers.
Coffee: Who grows, drinks and pays more?
World coffee under threat, experts say
“If farmers are discouraged today and are not planting, not taking care of their trees … that is a bad omen for the future, since demand increases by approximately 2% every year,” says Sette. “That’s 3m more bags that we need every year to meet the demand.”
Mr. Sette adds that while the global coffee industry sees revenues of more than $ 200 billion each year, only $ 20 billion reach the producing countries and, ultimately, less than 10% of that reaches the producers. .
“When we reach the level of prices we are seeing today, the industry needs to look at itself and try to find ways in a spirit of shared responsibility, to improve in some way the fate of coffee producers, especially the smaller farms” .
Across Africa, where the market is largely composed of these smaller subsistence farms, this cycle is proving exceptionally challenging.
“In Africa, we are likely to see much more suffering than anywhere else because our returns are quite low,” Fred Kawuma, Secretary General of the Inter-African Coffee Organization (IACO) told the BBC.
“The amount of coffee a farmer gets from his farm is very limited compared to, say, an Indian or Vietnamese coffee producer.”
This means that when coffee prices fall, so does the already small profit margin of a farmer, which makes it impossible to pay for household needs, such as school and health.
This year, Mr. Kawuma says that his organization is seeing how many farmers in difficulties leave coffee for other more lucrative food crops.
“Côte d’Ivoire is one of the countries that at the moment is having serious consequences: farmers are not happy,” he says. “Togo, small producers such as Liberia, Sierra Leone, all the smaller countries are doing very badly and are not sure that they can really continue in production.”
For toasters and coffees.
Chuck Jones knows this industry on both sides: he owns a toaster and coffee shops in Pasadena, California, but almost half of his beans come from his family’s farms in Guatemala, one that is his and two of his cousins.
But at the end of July, one of his cousins in Guatemala is expected to lose his farm.
“The exporter, with whom he has a debt to cover two crops, is taking over the farm because he has not paid,” says Jones.
He says that the “boom and bust cycles” of coffee prices unfairly hurt growers like his cousin, who only make money a few times each decade, especially given access to cheaper options in the commodity market.
“As a buyer, I can easily replace that [coffee],” he adds. “But it hurts because he’s my cousin, and he’s losing his source of income, he’s middle-aged and he’s been living off the farm.”
“Even though my cousin is a producer of high quality specialty coffee, he is still going to lose the farm because of the systems in place to prevent him from succeeding.”
Jones says that industry leaders have been pointing out that roasters should pay more. But for Mr. Jones, who operates a business in a city with a high cost of living and a high price for labor with a minimum wage of $ 15 per hour, “there is no clear winner in the chain.”
Included in its $ 10 wholesale price, roasted coffee includes numerous shipping and ongoing storage costs, labor, machine maintenance and other financing costs.
So, how exactly do you break down the price of a coffee with milk for consumers?
Mr. Sette, of the OIC, explains that the retail price of coffee “is not very linked to the price of physical producers”.
“The amount that reaches the producer is 1 to 2%, but things like labor and rent, marketing, all of them occupy a large part of the final price.” Mr. Jones broke down the price of retail coffee in his Pasadena coffee shops, and for a $ 4 coffee with milk, only the cost of coffee (10%) is under Mr. Jones’ control. Organic milk, labor, cups, eyelids, sleeves and coffee condiments are important factors.
“I do not think anyone is making fun of their way to the bank,” he says. Across the country from New York City, coffee director of coffee chain Think Coffee, Enrique Hernandez, told the BBC that making a small coffee with milk costs the company $ 0.28, and sells for $ 4.25. to pay for costs not related to coffee.
That price will rise to $ 4.50 this year, says Hernandez, due to the increase in income and minimum wage expenses.
Checking for solutions
The ICO and other industry organizations are working on changes such as the diversification of income from small farms with other sources of income, the teaching of risk management, the rationalization of production chains and the fight against climate change by adopting environmentally smart agriculture.
“We must also promote coffee consumption in coffee producing countries, where it is often low,” adds Mr. Sette of the ICO. “A promising approach for at least the specialized coffee sector is to foster direct relationships between producers and roasters.”


Pickup, Dec 10, 17:00
Design your pizza from the delicious homemade dough upwards. Choose a tomato or garlic oil base then just add your favourite toppings.
First choose your base:
Homemade, slow-fermented, pizza dough topped with delicious tomato sauce and woodfired to order with your choice of topping£8.008.00 GBP
Delicious homemade dough with a garlic & herb sauce to add your choice of toppings to£8.008.00 GBP


This delicious maple sweet potato pecan bundt cake is a perfectly moist and flavorful coffee cake-like dessert. You can serve is as-is or dress it up with this decadent whipped cream flavored with maple and spiked with whiskey.
Hey, hey! We are gonna talk sweet potatoes today. When I think of flavors that go well with sweet potatoes, my mind inevitably turns to warm spices, cinnamon, nutmeg clove. And when I think of warm spices, I often also think of warm spice mixes, like Chinese Five Spice and garam masala.
My favorite go-to holiday sweet potato casserole is a sweet and fluffy dish of heaven with more of a streusel-like topping of sweetened, toasted pecans. So in a way, I was inspired a little by my favorite sweet potato casserole when I came up with this garam masala scented mashed sweet potato casserole. But that is where the similarities end, because this is not that.
T minus 7 days til Thanksgiving, people! Are you guys ready? I know I am. Thanksgiving is pretty typically a low-stress holiday for us here. We just keep the focus on having fun, being together and food, food, food! My menu rarely changes and looks a lot like the one I grew up eating as a kid. Buttery roast turkey and gravy, stuffing, a killer sweet potato casserole that is usually everyone's favorite dish, mashed potatoes, rolls, homemade cranberry sauce, my mom's deviled eggs, fruit salad, and maybe some steamed green beans. Almost every single year the meal is exactly the same. It's kind of ironic because in our house every other day of the year we rarely eat the same meal twice, but Thanksgiving? Call me an uber-traditionalist I just have a very specific meal in my head when it comes to holidays. I think it comes from a deeply-rooted reverence for my own family holiday traditions. And all my inherent holiday spirit I credit to my mother, she was so amazing at making things special and full of holiday cheer for us growing up, and it's the example I go by now that I have a family of my own. ♥
The countdown to Turkey day is officially on. In just a short time from now it'll be leftovers for daysssss.
And I have absolutely no complaints about that because if there is one thing I, as well as the rest of my house loves, it's Thanksgiving leftovers.
I've been given the honor of cooking the lion's share of the Thanksgiving meal for at least a decade now, but I can tell you right now that even if I wasn't in charge of the turkey and almost, if not all the rest of the whole shebang, I would have to make a "back-up" Thanksgiving meal just for the leftovers. There's nothing like, after you've worked for days preparing for the meal, everyone feasts, then everything gets packed away in the fridge (something akin to the game Tetris) dishes get done (hopefully by someone other than you), everyone hugs and says their goodbyes, you let out a big sigh of relief and exhaustion, throw on some sweats, and plop down in front of the TV with your first post-Thanksgiving turkey sandwich. It's all part and parcel to the whole Thanksgiving tradition.
Hey Friends! I'm curious, are you a beet lover like me, or are you one of those weirdos that doesn't think that beets taste good?...
Um, wait. Let me try that again, this time with a little more tact...
Well, we are currently in the midst of the "snowstorm that never happened". Yesterday word started to spread that that temperatures were gonna drop and our idyllic fall weather was going to step aside for up to a half a foot of snow overnight. So we started to prepare, we stocked up on food and my husband went out and weatherproofed the outside of our house. The school district called and informed up to be on standby for news about school closures, and eventually they even decided to go ahead and start 2 hours late before a single flake fell from the sky. We ended the evening cozied up by the fireplace sipping eggnog, waiting for "snowmageddon" to arrive.


Hot, delicious breakfast of your choosing served in our dining room is included with your room rate
as is a snack basket withÂ bottled water and cable tv with a free movie library.
We have several romantic options available to our guests for an additional charge.
We offer candlelight dinner for two served in private in our dining room for $65.00 per couple.
Dinner for two will include:
Beverage, salad and fresh bread, choice of Italian, Sweet French, Ranch, Blue Cheese, Balsamic vinaigrette or Fat Free Honey Dijon dressing,
choice of Roasted chicken breast, Pork Roast, Chicken Cordon Bleu, Chicken Kiev,
Roast Beef or Center Cut Pork Chop, stuffed or BBQ, EggplantÂ Parm orÂ Crab Stuffed Salmon
All entrees are served with baked potato and choice of green beans, corn, peas, artichoke hearts or butter beans
with a varying selection of desserts such as
New York Style Cheesecake Plain or with Berry Topping, Turtle Cheesecake, Millionaire
Fudge Brownie, Godiva Double Chocolate Cheesecake or Creme Brulee' Cheesecake.
Butter and sour cream are served on the side.
If you would like dinner at the Castle, we just need to know your menu selection in advance.
We also offer a dozen + candles in your room, they will be lit after you arrive but before you enter the room with a long
stemmed keepsake red silk rose on the pillow for $23.95.
Candles only are $17.95
Or you may order the candles, long stemmed silk keepsake rose, small box of chocolates and
a path of silk rose petals leading up to and onto the bed for $29.95.
You may also choose a dozen fresh roses arranged in a vase that is yours to take home for $55.95.
Â Add dinner for two served in private in our dining room with a room of candles andÂ
dessert served in the privacy of your room after dinner and the cost is $119.95.
You may also choose a mixed floral bouquet arranged in a vase that is yours to take home for $35.95.
Add dinner for two served in private in our dining room with a room of candles and
dessert served in the privacy of your room after dinner and the cost is $ 99.95.
Candlelight breakfast for two served to the privacy of your room is $39.95.
We also offer an ANNIVERSARY BASH or
BIRTHDAY BASH as we call it.
We will fill the room with the candles as above, place a dozen colored balloons on the bed,
place a Happy Anniversary or Happy Birthday Banner over the bed and provide a Cake for sharing.
The cost for this is $49.95.
ADD the dinner for two served in private in our dining room (with Cake as dessert) served in the privacy of your room
with candles after and the cost goes to $99.95.
We also offer personal and couples massages by appointment.


This is a healthy dish that I love to have for breakfast. During my last trip home I bought the puttu maker and finally got around to using it. The puttu maker I have is basically a vessel with a cylindrical part on top. The base holds water that boils and steams the mix in the cylindrical portion. You can also steam the crumbly flour in the pressure cooker if you do not have a puttu maker. I have used minimal amount of coconut, but the puttu is usually made with lots of coconut. So, adjust to taste. Off to the recipe.
Healthy dish with ragi flour.
Take flour and salt. Sprinkle water and keep mixing.
Hold some flour tightly. It should form a shape, but will crumble down when broken apart. At this point stop adding water and allow the flour to rest for 10 minutes.
Fill a puttu maker with half the flour and top with coconut. Add the remaining flour and top with remaining coconut. Steam for about 10 - 12 minutes.
When the puttu maker is cool enough to handle, carefully remove the puttu and serve.
1. You can serve with kuruma or just sprinkle sugar and serve.
2. If you do not have a puttu maker, use a pressure cooker to steam the flour mixture.
1 year ago: Whole Wheat Burger Buns
2 years ago: Wheat Dosa (Crepes)
3 years ago: Tzatziki
4 years ago: Peanut Butter Cookies
1. Take ragi flour and salt in a bowl.2. Sprinkle water little by little and mix.3. Hold some flour tightly. It should form a shape, but will crumble down when broken apart. At this point stop adding water.4. Flour ready. Let it rest for 10 minutes.5. Fill a puttu maker with half the flour. Sprinkle half the coconut. Add the remaining flour and coconut on top of it. Steam for about 10 - 12 minutes. 6. After a few minutes carefully remove the puttu and serve.
Healthy puttu ready.


One of the best ways to experience the traditions and cultures of Italy is by eating and drinking–or even cooking–your way through the countryside. Travelers seeking a truly authentic Italian experience should check out companies that specialize in culinary vacations in Italy. Embarking on one of these Italian cooking trips is one of the best ways to immerse yourself in the country’s rich history and culture.
La Locanda del Prete
Located in the expansive, picturesque region of Tuscany, La Locanda del Prete offers visitors a glimpse into the true Italian lifestyle with freshly prepared food, local-handcrafted wines, group storytelling and live music. La Locanda del Prete is owned by Carlo Innocenti, a chef who specifically specializes in Tuscan country cooking. This bed and breakfast provides a relaxing atmosphere away from the hustle and bustle of city life. The property offers wine tours to nearby regions, and guests will learn the chef’s secrets on how to make traditional Italian pasta. Prices for a stay at La Locanda del Prete start at $1,450 for half a week.
La Locanda del Prete
Savor scrumptious food and taste delicious wines when you embark on an Italian cooking vacation with Villa Gaia. Guests who sign up for an excursion with Villa Gaia will sample wine in old Italian wine cellars and enjoy home-cooked meals in small, cluttered trattorias. Villa Gaia is located in the medieval village of Seggiano and boasts stunning views of the surrounding unspoiled rolling hillsides. The property is owned and operated by the Cannaviello family, who offer their guests the best in Italian hospitality. Guests can choose from various tours and programs at Villa Gaia, including ones that focus on local cheeses, seafood dishes and traditional Tuscan peasant cooking. For specific prices, be sure to contact Villa Gaia directly.
Take this unique opportunity to wine, dine and relax for a week in a beautiful Tuscan home, while learning about authentic Italian food, wine and local artwork. Guests participating in the Tasty Tuscany program will stay at a refurbished Tuscan farmhouse located on a picturesque hilltop. Hosts Pat and Paolo will guide you on a tour of the Italian countryside, offering a chance to sample all of the locally grown food and wines. Guests will also have the option to partake in the cooking classes offered on the property. The bed and breakfast is furnished with antique pieces that have been handed down through generations. Take a stroll through the olive trees on this gorgeous property and live like a true Italian.
Via Agliati, 123
56036 Palaia Pisa, Italy
011 (+39) 0587 622 186


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Thanks to its climatic characteristics, Peru could become a world supplier of apples, cherries and walnuts, said Jorge Escobedo, specialist in fruit from the University Agraria La Molina (UNALM).
"Fifteen years ago it would have been crazy to do this type of analysis. However, the global landscape has changed," he said, explaining that since the Peruvian coast isn't exposed to intense cold it can produce deciduous fruit such as pomegranates, grapes and cranberries for export.
In that regard, he pointed out that the coast is also suitable for growing cherries, apples and walnuts, which are other species of the deciduous trees group. "We have the suitable climatic conditions," he reaffirmed.
He said that Peru has the potential for exporting cherries in October and November, a commercial window that would allow Peruvian producers to enter the international market before Argentina and Chile, the major exporters in the Southern Hemisphere.
"We can also grow walnuts. The basis for what I am saying is that these species produce very well in Peru, which has limited hours of cold," he said.
"Before, we were doomed to produce deciduous with a very poor quality because there was a direct relationship between the fruit's quality and the cold hours. Now there are varieties of all the species of deciduous fruit that have an excellent quality and a low requirement of cold. We have varieties that would do very well with the very little cold conditions," he said.
In the case of apples, he said that Peru is developing the Gala variety, one of the most cultivated around the world since 1970. However, he noted that it hasn't been produced extensively so far.
"This variety produces very well even under the central coast's conditions and much better in the Andean Valley's conditions, like in Huancayo," he said, and added that other varieties that could be grown are the Fuji and the Pink Lady. The latter is a patented variety and, according to experts, is the one that will have the most demand in the future.
Finally, he added that the installation of the external market-oriented orchards would increase in Peru. In this regard, he urged producers not to dismiss the domestic market that has around 30 million consumers with a growing purchasing power.


Pot pies recalled
Published on: 11/10/07.
The Ministry of Health has issued a recall of food products imported from the United States. The following brands and all varieties of frozen pot pie products, including chicken, turkey and beef, are subject to this recall: Banquet, Albertson's, Food Lion, Great Value, Hill Country Fare, Kirkwood, Kroger, Meijer and Western Family.
The ministry advises those in possession of these products, with the above brand names, to refrain from using them and to return them to the point of sale.
These frozen pot pies may be linked to an outbreak of the food-borne life-threatening illness, salmonellosis, in several states in the United States and were also distributed to retail outlets in the Caribbean. (PR)
Saturday, November 10, 2007
US Pot Pies Recalled in Barbados
It's not just imports into the US that are carrying hazards. Barbados challenges US:


What is the food like in Borneo?
It’s important to know that there are many dangerous illnesses are prevalent in Borneo and there are several vaccinations are recommended before you travel.
Borneo is blessed with a rich variety of local and traditional food created by its many tribes and indigenous groups. They are able to turn wild plants, herbs, and fruits into culinary masterpieces that will tantalise your taste buds. In addition, its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish to your dinner table. Skip hotel food, go for a taste of local and traditional cuisine in local cafes.


PERARD soups can be purchased in the UK at The Good Food Network, UK wide home delivery of French fine foods.
Our products do not have a "use by" date !
All our soups and sauces are sterilized, that is to say they have undergone a heat treatment. This method kills the bacteria and thus the jars can be store at room temperature for several years.
Our products have a "best before date". Thus, it means that beyond the date written on the label, the products still can be eaten, but they may have lost a part of their flavour, texture or nutritionnal qualities, that's all!
Before opening a jar, always check the cap. If it's domed, it means that the jar is not steril anymore and it cannot be eaten.


One million pounds. That’s $1.7 million worth of perishable food that area grocery stores have donated to Catholic Charities of Northeast Kansas’ food rescue program, since its start nearly two years ago. It wouldn’t have been possible without the help of 48 volunteer drivers who have logged over 2,000 hours to bring food to those in need.
Food rescue began as a Harvesters program. The food bank, used to picking up larger pallets of food donations, asked Catholic Charities to help. Warehouse manager Jeff Schmidt and long-time volunteer Jeff Bailey, teamed up to coordinate the program, which provides an outlet for the grocery stores to donate highly valued food such as milk, produce and meat, rather than throwing the items away.
After starting with just three grocery stores, volunteer drivers now pick up from 19 stores and deliver to Catholic Charities’ food pantries in Kansas City, Kansas; Leavenworth; Olathe; Overland Park; and Topeka. “Some days our food rescue volunteers pick up 3,000 pounds of food or more. That food is helping those in our community who can’t afford to go to the grocery store themselves and buy nutritious items. It makes you feel like you’re making a difference,” adds Bailey.
Additional food rescue volunteers are needed, especially in Kansas City, Kansas. To learn more, contact Michelle Carlstedt, Director of Volunteers, at [email protected] or call 913.433.2080.


At Pizza Ranch, we are on the move and ready to accelerate our expansion in Arkansas. Currently, Pizza Ranch has 210 restaurants in 14 states, and now we are ready to expand beyond our Midwestern roots into new regions.
At our DISCOVER PIZZA RANCH event, you will learn more about our successful brand, our history, and the reasons our guests and franchisees love us. We’ll also share the exciting expansion opportunities in Arkansas and what it takes to become a franchisee.
Registration is required for this event. Follow this link for registration: Discover Pizza Ranch
Schedule of Events:
11:00 am – Discover Pizza Ranch Presentation
12:30 pm – Complimentary lunch at Conway Pizza Ranch


Ayurveda & Herbs Teas
Traditional Ayurvedic teas are made from herbs, spices or fruits that can be easily found in our kitchen cabinets. This fall, prefer herbal teas and hot spicy drinks.
Brew a cup of tea, to warm your heart and stay cozy during this change of season.
Place all ingredients in pan and boil together 5 minutes. Fill the thermos with the tea and spices. Let the spices settle at the bottom. Drink warm tea throughout the day. Add more hot water if needed. Add honey or raw sugar if needed. Discard the spices and make a fresh batch every day.
Chai tea for a warm treat
Add fresh ginger and the spices to the water. Boil for 5 –10 minutes. Add tea and simmer for 2 minutes and add milk. Heat until hot but not boiling. Boiling tea leaves for longer time releases tannins, which makes the tea difficult to digest.
Not after dinner if it contains milk or sugar. Ayurveda does not promote eating/drinking anything heavy after dinner including dessert as It creates Kapha. Lassi could to be taken after lunch but not after dinner. One must wait for 1 hour after dinner to have a chai with milk/sugar. However best time to take chai is between the meals with little snack like afternoon tea (high tea as British take it). Or at mid morning.
One of the objectives her Company is to take the timeless wisdom of Ayurveda and translate it into practical solutions to improve the quality of life.The company is based in Vancouver, Canada.


What we are doing is to give customers the most economical and suitable production line and maximize brand value.
There are multiple ways to brew a cup of coffee. Which is your favorite? Learn about different types of coffee makers and methods.
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Olive Garden Italian Restaurant
Olive Garden Italian Restaurant, located in Prescott, Arizona, is a delightful culinary destination for those seeking a taste of Italy in the heart of this charming city. The restaurant offers an inviting atmosphere and an extensive menu that showcases authentic Italian flavors, making it a popular choice among both locals and visitors exploring the local dining scene.
With its warm ambiance and attentive service, Olive Garden Italian Restaurant provides an exceptional dining experience. The interior is tastefully adorned, creating a comfortable setting perfect for gatherings with family and friends. The soft lighting and well-appointed tables add to the overall inviting ambiance, allowing patrons to immerse themselves in the Italian dining experience.
One of the standout features of Olive Garden Italian Restaurant is its diverse menu, which includes an array of classic Italian dishes prepared with high-quality ingredients. From delectable pasta dishes like their signature Fettuccine Alfredo to hearty and flavorful entrees such as Chicken Marsala, the restaurant offers something for every palate. The chefs at Olive Garden take great pride in crafting each dish, ensuring a blend of traditional flavors and innovative culinary techniques.
For those who appreciate a good start to their meal, the appetizer selection at Olive Garden is a true delight. Favorites like the Lasagna Fritta and calamari are perfect for sharing and setting the stage for the main course. Complementing the delicious meals are a carefully curated wine list and a range of refreshing beverages, adding to the overall dining pleasure.
The dessert options at Olive Garden Italian Restaurant are a sweet conclusion to a memorable meal. Indulge in classics like Tiramisu or the decadent Chocolate Brownie Lasagna. These desserts are a delightful finale, leaving a lasting impression and satisfying any sweet cravings.
Whether you’re a local resident or a visitor exploring Prescott, Olive Garden Italian Restaurant stands as a top choice for Italian cuisine. Its dedication to quality, inviting ambiance, and a menu that celebrates the flavors of Italy make it a must-visit destination for food enthusiasts seeking a genuine Italian dining experience in the heart of this vibrant Arizona city.


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Diary of events
The Shroom Room
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The Farm Shop
Pasta with mushroom sauce
Wild mushroom soup
Venison Steaks with Wild Mushroom sauce
Chicken & Leek Pie
Where to stay
"Pasta with mushroom sauce"
• 25g unsalted butter, chopped
• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 clove garlic, finely chopped
• 100g Mixed wild mushrooms, chopped
• salt and freshly ground black pepper
• 50ml white wine
• 50ml double cream
• 1 tsp chopped parsley
• 150g pasta, cooked al dente
• 25g/1oz pine nut
• Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
• Add the mushrooms and cook until soft. Season well with salt and freshly ground black pepper.
• Add the white wine and cook to reduce by half.
• Add the cream and simmer for five minutes, then add the parsley and check the seasoning again.
• Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts.


This project aims to strengthen the food security of Sahrawi refugees by monitoring the monthly distributions of basic rations provided by the World Food Programme (WFP) and collecting feedback from beneficiaries through regular focus group discussions and periodic sample surveys.
As part of its assistance to Sahrawi refugees, CISP - in collaboration with the Sahrawi Red Crescent and WFP - produces a television programme to raise awareness on good food practices in order to improve the use of food distributed by humanitarian actors.
In a context of dependence on external food aid and deteriorating nutritional indicators such as anaemia, this project was designed with the refugees themselves and relies on Haha, a well-known local chef who has been running the programme since its launch in 2012. The programme is produced by a local production team in a fully equipped television studio.
The Sahrawi refugee population benefits from adequate communication on social and behavioural changes and acquires greater awareness on proper nutrition, food preparation and its correct use.
Post-distribution monitoring with focus on food availability, access and consumption in Sahrawi refugee camps
Advocacy and awareness-raising through TV broadcasts on good practices in food consumption, child nutrition and nutritional benefits of distributed food products
Training courses on cooking techniques with the products distributed in the camps and the importance of their nutritional value
Analysis of the impact of awareness-raising initiatives


Hello hunger, we’re ready for you.
Brewhouse offers an innovative approach to dining. A fusion of Oktoberfest-meets-New York Deli-meets-South America gastronomy, our food is as inspired and varied as our beers. Whether you’re looking for a generous share-platter to accompany après-work drinks or an extravagant degustation-style affair; Brewhouse can accommodate, with a menu based upon fresh, local produce and inventive cuisine.
Expertly prepared by our Executive Chef and walking distance to The Gabba, our meals are ideal for pre or post game celebrations with friends. We also offer a selection of meats, cheeses and delicacies – perfect just for grazing and the ideal accompaniment to a pint of the freshest craft beer or glass of wine.
Contact us to enquire about large group bookings. We love the challenge of creating a unique and generously catered event just for you and your function.
WITH ANY DRINK PURCHASE 16
250g RUMP (DF, GFo)
grain fed beef, cooked to your liking, fries, garden salad, choice of sauce
breaded hens breast, fries, slaw, beer gravy
FISH AND CHIPS (DF)
argentinian flathead, crispy BPA batter, fries, garden salad, lemon, aioli
beef patty, double jack cheddar, mustard aioli, smoked ketchup, pickle, milk bun, fries
BEEF SALAD (DF, GFo)
beef strips, peppers, olives, baby spinach, cucumber, cherry tomatoes, ranch dressing
> swap beef for fried haloumi (V)
GFo – gluten free option
DF – dairy free
V – vegetarian
VE – vegan
* please advise staff of any dietary requirements
We can cater for any group size and occasion. Please send us some details about your event.


Quite a variety of offerings at this Food Court Vendor
We have this festival every year in May.It runs for 9 days with a parade, concerts, a big fireworks show, and of course, food. One of our favorite events is the Cajun Food Fest. A nice dinner of gumbo, red beans and rice is served up, along with some bread pudding. Later that night a local university jazz band entertains us.
This very nice young lady is presenting me with the infamous "Bayou Bonfire"Various vendors serve food from tents near the downtown convention center. Some of the food is really good, some I would think twice about trying.
The blog author attempts to tame the beast known as the "Bayou Bonfire" The author said that he would rate it 5 stars out of 5, but then again he is not known for his culinary expertise.
The sandwich was essentially a spicy sausage thing with grilled onions, peppers and okra served in some pita bread.
Cathy, a long time co-worker joined me for lunch , but she opted for a reuben sandwich.
Picnic tables are put up near the convention center and it is fun to people watch and try out the food. For people that work downtown, the fesitval gives us a chance to try out some food that is different from the local downtown eateries.


Wrought Iron Chef Competition
This competition is held by the Towne of KeyPoynt every so often. This all came about when Lord Mayor Etolé Marchant began his studies as a Culinary Arts Major, and several of his fellow students became interested in the SCA and began attending events with KeyPoynt. The results of these competitions have been phenomenal, with exciting ingredient combinations and a plentiful feast for all those in attendance.
Some of the more unusual ingredients the Chefs have come up against in past competitions are: breakfast cereal, coconut milk, fresh mint, beef flavored Cup o' Noodle, rhubarb, and hickory smoke flavored SPAM.
The rules are as such:
1. Every person attending the meal must bring a secret ingredient. (These must exclude any known allergens, i.e. no tree nuts, and depending on the attendees, no seafood, mushrooms, peppers, etc.)
2. The secret ingredients will be revealed to the Chefs the morning of that dinner's challenge.
3. The Chefs must use each ingredient in at least one dish.
The Brave Souls
The Master Chefs who have braved the challenge of the Wrought Iron Chef Competition are:


About Twin Cities Food Tours
Twin Cities Food Tours emerged in 2010. We’re committed to providing great guided walking experiences combining good food, history and cultural information with the beautiful Twin Cities as backdrop. Now more than a Scandinavian stronghold, our local culinary scene follows the growing ethnic diversity of the area, and the current focus on local and organic food.
We strive to know our restaurateurs and market owners, their stories, and their passion for creating/sourcing great food. We continue to explore both the history of our area, and the growing, evolving cities. Our engaging tour guides share their knowledge, showcasing these beautiful routes.
Our hope is that whether local or visiting, the experience of one of our tours will lure you back to the area for further exploration or to share them with friends and family.


Fish is a healthy, high-protein food, especially important for its omega-3 fatty acids, which are essential fats that our bodies don’t produce on their own.
Omega-3 fatty acids play an essential role in brain and heart health. Omega-3s have been shown to decrease inflammation and reduce the risk of heart disease. They’re important for prenatal development in babies, too.
The American Heart Association (AHA) recommends eating fish at least 2 times a week, particularly fatty fish like salmon, lake trout, sardines, and albacore tuna, which are high in omega-3s.
Yet, there are some risks associated with eating fish on a regular basis. Contaminants such as mercury and polychlorinated biphenyls (PCBs) find their way into ground, lake, and ocean water from our household and industrial waste, and then into the fish who live there.
The Environmental Protection Agency (EPA) and FDA have issued combined guidelines for women of childbearing age, pregnant and breastfeeding women, and children.
They advise these groups avoid fish with higher levels of mercury contamination, which usually include:
The following 12 superstar fish have made it onto our “best fish” list not only for having great nutrition and safety profiles but because they’re eco-friendly — being responsibly caught or farmed, and not overfished.
- Alaskan salmon
There’s a debate about whether wild salmon or farmed salmon is the better option.
Farmed salmon is significantly cheaper, but it may contain less omega-3s and fewer vitamins and minerals, depending on whether it’s fortified or not.
Salmon is a great option for your diet overall, but if your budget allows, opt for the wild variety. Try this grilled salmon recipe with a sweet-tangy glaze for an entrée that’s easy to prepare.
This flaky white fish is a great source of phosphorus, niacin, and vitamin B-12. A 3-ounce cooked portion contains 15 to 20 grams of protein.
Try a piccata sauce on top of cod for a nice complement, like in this recipe.
A fatty fish similar to sardines, herring is especially good smoked. Smoked fish is packed with sodium though, so consume it in moderation.
Jamie Oliver’s Mediterranean-style herring linguine uses the fresh version in this recipe.
A tropical firm fish, mahi-mahi can hold up to almost any preparation. Because it’s also called dolphinfish, it’s sometimes confused with the mammal dolphin. But don’t worry, they’re completely different.
Try some blackened mahi-mahi tacos with a chipotle mayo for dinner.
As opposed to leaner white fish, mackerel is an oily fish, rich in healthy fats. King mackerel is a high-mercury fish, so opt for the lower mercury Atlantic or smaller mackerel choices.
Try these recipes for meal ideas.
Another white fish, perch has a medium texture and can come from the ocean or freshwater. Because of its mild taste, a flavorful panko breading goes well with it, like in this recipe.
- Rainbow trout
Farmed rainbow trout is actually a safer option than wild, as it’s raised protected from contaminants. And, according to the Monterey Bay Aquarium Seafood Watch, it’s one of the best types of fish you can eat in terms of environmental impact.
Try these delicious trout recipes.


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Maldon Salt, Sea Salt Flakes, 8. Visit the Maldon Store. Contains - 1 - 85 Ounce Box of Maldon Sea Salt Flakes Our soft crunchy sea salt flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish Maldon salt is a prestigious and unique product known for its flavor and quality and sought after by the health-conscious and gourmets alike Maldon salt is perfect to elevate your classic cocktail to the next level by seasoning or decorating Pure and natural, no additives - Since , Maldon Salt has been made with the same traditional artisan methods.
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Only 2 left in stock - order soon. Maldon Sea Salt Flakes g - Pack of 2. Maldon Maldon Sea Salt Flakes. FREE shipping unlocked. None of the bitter aftertaste that some salts leave; instead a freshness that enhances the flavor of all natural and fine foods.
Maldon has been making high-quality sea salt for over a century and has been recognized with a Royal Warrant. Get a bag from Thrive Market, and season like the royals do.
The History of Maldon Maldon gets its name from the town of Maldon, England, which is where its salt originates.
The town sits at More about Maldon. Ingredients Sea salt flakes. Servings Per Container: Amount per serving. Total Fat. Saturated Fat.
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