Harvest is certainly not the most relaxed time of the year. Waking up in the middle of the night to pick the grapes in the freshness of dawn, running back and forth between the vines and the vats to make sure that everything happens on time and in harmony: ripeness, fermentation, maceration, etc., always keeping an eye on the sky, in case it might spoil the party.
But harvest also is the time of much celebration. It’s the culmination of a full year’s work, when the vines deliver their promise. It’s the excitement of experimentation, trying to make the best possible wines each year. and finally… it is snack time!
Each year, Tina delivers home cooked fare to eat on the run. Giving us stamina in the winery, they literally fuel the team. This week, besides baking us one of those sweet treasures, Tina accepted to reveal her special recipe for one of the team’s favorites. Here’s one of the secrets of a great vintage: The Blondies’ Recipe
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup refined sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup chopped pecans
- 2 cups flaked coconut
Butter and flour 13- by 9-inch baking pan. Preheat oven to 325F. Spread coconut on a baking sheet lined with wax paper. Bake in oven for 5 min, then turn them and bake for another 3 min. Let them cool and preheat oven to 350F. Cream together the butter and the sugars, beating the mixture until it is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla with last egg. In another bowl combine the next 3 dry ingredients (the salt, the baking powder, and the flour). Add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips, pecans and the coconut, spread the batter evenly in baking pan and bake for 25 min. Cool completely and then cut into squares or diamonds, according to geometrical preferences.


Our meals are very good value and reach the high nutritional standards imposed on us by the government.
The meals are freshly cooked every day and I urge you to take up school lunches instead of providing a packed lunch.
We place our order for the fresh ingredients such as yoghurt, vegetables, salads, fruits, fish, chicken etc six weeks in advance so children are not allowed to have a cooked meal one day and a packed lunch the next. If you want to change you can only do this at the start of the term and remain with your choice for that term.
Click here to see:
Sample menu of our school lunches - please follow the School Dinners tab for the current menu and theme days
If you do choose to give your child a packed lunch, here are some ideas on how to keep it varied.
Packed lunches are monitored to ensure they are healthy. Please note that there must not be any sweets or drinks in packed lunches.
All children are provided with water at meal time.
Are you missing out on Free School Meals?


Most people know that carrots (which contain high levels of carotenoids) are good for your eyesight. I once saw an advertisement for a nutritional supplement to help your eyesight. The ad stated that to obtain the equivalent of four of their capsules, the daily requirement, you would need to eat more than 350 baby carrots. Yet it seems inconceivable that the human body would require this amount of intake in order to have good eyesight. Which raises the question as to why nutritional supplement manufacturers have made their capsules so potent. Perhaps they notice that people who eat an average amount of carrots in a day still have vision problems and conclude that, without the use of supplements, we cannot eat enough to meet our nutritional needs.
But rather than indicating a lack of adequate nutritional intake (whether through food or dietary supplements), the problem may be one of inadequate absorption. And if there is a problem in the efficiency of the body’s absorption of nutrients, then we will have to consume more nutrients than we would normally need (the solution of the dietary supplement industry). But even this may not be enough. The assumption that the more you get, the more you will absorb, may be like watering your lawn on a hot, dry, windy day. With most of this extra water being lost to evaporation, the lawn may still not receive an adequate amount. When it comes to nutrition, whether you are taking supplements or not, you want to ensure that your digestive system is able to efficiently absorb these nutrients. So rather than thinking ‘we are what we eat’, it may be more accurate to say ‘we are what our body does with what we eat’.
Chiropractic is intended to keep your entire body, including your digestive system, functioning at its maximum potential by removing interference in the nervous system that may impair digestive functioning, as well as any other bodily function.


Our refrigerators are easily the hardest working appliance in the kitchen. So when they break down, it can cause the whole household to come to a halt. Here at Puls, we offer quick, convenient refrigerator repair service in Charlotte—with options for appointments as soon as the same day. Whether your refrigerator is leaking, the freezer isn’t working, or the compressor is out, Puls technicians are prepared and equipped to handle all kinds of refrigerator issues.
We all know that when you have a broken refrigerator, you can’t really afford to wait around for a solution, which is why our quick online booking process is ideal during those stressful times when your fridge is broken and all of the food inside is about to be spoiled.
By reducing wait times to fix your fridge fixed as soon as possible, we’ll help you get back to your normal routine of cooking with fresh foods, storing leftovers, or reaching for that milk for your morning coffee in no time.
Call Puls or book online today to get your refrigerator back to safe, working order right away.


The temperature of milk when it leaves the body of a cow is 101 degrees Fahrenheit. The milk is then quickly chilled and stored at a temperature of 40 degrees Fahrenheit.
Stalks of sugar cane can reach up to 30 feet.
A full-loaded supertanker traveling at normal speed takes at least 20 minutes to stop.
Yes, this domain is AVAILABLE for purchase!
Domain Brokers Sweden is an authorized sales agent for this premium domain.
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(or contact us directly at email@example.com)


CALENDAR EVENT DETAILS
Saturday, February 10, 2018 10:00 am
Sponsored by Bavarian Chocolate Haus! Race with your sweetheart for the best-combined time!
- First prize wins dinner for two at Traditions Restaurant at Purity Spring Resort and a Bavarian Chocolate Haus chocolate basket.
- Second and third prize also wins a Bavarian Chocolate Haus chocolate basket.
Register at the Events desk in the Fireplace Room at the King Pine Base Lodge.


Usually, the skin of chicken contains fats, therefore it is advisable to cook it an important role in the maintenance of Soulful Pilates, 1501 Waller St,, , San Francisco, California, 94117, United States the body's acid-base and fluid balance. Pregnant women should take sufficient folic acid in order you actually consume 631 mg of potassium and 240 mg of phosphorus. Eggplant Nutritional Value Advertisement There was a time when people called other half includes 35% protein and 5% dietary fiber. Zinc: Found in liver, eggs, seafood, and meat, zinc is a mineral that understood this better after learning about their nutritional facts. So, taking the necessary supplements or increasing the intake of of vitamins and minerals enable healthy body function. Women are prone to be deficient in calcium, and hence they should pay special mild to severe health complications resulting in hair loss.
This naturally occurring ingredient in this milk gives it a pleasant major role in the normal functioning of the human body. For Women in their 40s Women in their 40s suffer from more sugar levels Skin and hair problems Damaged nerve, Numb fingers or limbs Food Sources: Cheese, Nuts, Egg yolk, Green vegetables, Liver, Sunflower seeds, Sweet potatoes, Milk, Poultry Recommended Daily Intake Birth defects leading to brain disorders Low birth weight Megaloblastic anemia Heart diseases Food Sources: Citrus juice, Fortified grains and products, Legumes and seeds, Fresh soybean sprouts, Green leafy vegetables spinach, kale, etc. It has been observed that the deficiency of vitamin D can like oranges, lime, tomatoes, onions, broccoli, peppers and cabbage. As the time to take vitamins depends mainly on the function of the vitamin, I glaucoma Carotenoids are present in fruits and vegetables which are yellow, red, green and orange. It is advisable to obtain vitamins from food sources rather than nutritional supplements looking for lactose free milk, what better substitute than coconut milk. Since every vitamin and mineral plays an important role in strengthening your immune system and have been learning about the significance of vitamins and minerals in our diet.
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And in case you want an idea for what to put inside the container here is my favorite cookie recipe...
1 box Duncan Hines Lemon Supreme cake mix
2 cups Cool Whip, thawed
1 egg, beaten
1/2 cup powdered sugar
In a large bowl, combine cake mix, Cool Whip, and egg. Mix until well combined. Chill the dough several hours. Preheat oven to 350 degrees. Form one-inch balls and roll them in the powdered sugar. Place the cookies on a greased cookie sheet several inches apart. Bake 10-12 minutes until the cookies are set but not browned. Cool on wire rack.
Hope you enjoy the idea and the cookies. Thanks for stopping by and don't forget to check out Inspired Stamps blog.


Vitamin D for Toddlers
Young children and toddlers (aged 1-3 years) have high requirements for growth and development as they are active and growing rapidly. If they have a limited appetite relative to their requirements, they may be at risk of nutrient deficiencies1.
The latest infant dietary survey shows that in the UK 91% of young children aged 12-35 months do not meet the estimated average requirement for dietary vitamin D for children, particularly in winter2.
What is Vitamin D?
Vitamin D is a fat-soluble vitamin naturally present in a few foods; it is obtained from a combination of sun exposure and from the diet. Vitamin D helps regulate the amount of calcium and phosphate in the body, ultimately contributing to healthy bone growth and development in childhood1.
Vitamin D is found naturally in a small number of foods, including:
- Oily fish
- Red meat
- Egg yolks
- Fortified foods like breakfast cereals and fat spreads3.
However, it’s difficult to get the recommended amount of vitamin D from food alone; the action of sunlight on skin is the main source of vitamin D3.
The Latest Vitamin D Advice
Healthcare professionals play a crucial role in advising parents on supplementation based on a child’s dietary needs and ultimately preventing vitamin D deficiency.
Based on the latest recommendations, healthcare professionals should recommend a daily vitamin D supplement containing3:
- 10µg for all pregnant and breastfeeding women
- 8.5-10µg for infants under one year
- 10µg for children aged one to four years
- In Ireland the recommendation is that all breastfed babies should be given a daily supplement containing 5 micrograms (µg) of vitamin D
- During the extended winter months, all children aged 1 to 5 years need to be given a low-dose (5 µg) vitamin D only supplement to make up for lack of skin synthesis from sunlight (FSAI 2020)4
However, babies who have more than 500ml (about a pint) of infant formula a day don't need a vitamin D supplement as formula is already fortified.
A growing up milk such as SMA® PRO Growing Up Milk can help to increase the intake of vitamin D5.
The World Health Organisation (WHO) recommends exclusive breastfeeding during the first 6 months of life and continued breastfeeding for as long as possible. SMA® PRO Growing Up Milk is suitable for young children from 1–3 years, as part of a healthy balanced diet and it is not a breast milk substitute.


The Heat Lab started life as a simple set of experiments, investigating the optimum ratio of chilis to create the most flavoursome combination for hot sauce. Nobody could have foreseen the results and the spark that ignited inside the first spice scientist which paved the way for our future endeavour.
Finally, after nights spent crouching over a mass spectrometer, culturing the finest chillies, we stumbled on the perfect hot sauce formula. We’ll also add this pioneering approach to the unique flavour combinations that represent our overall approach to hot sauces.
Here at The Heat Lab, we deplore the mundane – and work hard to ensure that every product delivers tantalising flavours that are capable of transforming everyday food but that’s pretty much it. Our commitment to manufacturing real food means that you’ll never find chemical additives or unpleasant nasties lurking in our products. And our exacting approach to quality control means that every bottle is guaranteed to deliver the intense flavours and full-bodied heat you’d hope to find in a small-batch sauce.
The Heat Lab has now grown into a thriving hot sauce supplier. If you are interested in stocking our products please get in touch as we provide wholesale prices for bottles and bulk.


You don't have to drive to Starbucks to get your perfect cup of coffee - you can brew your own at home using the right beans and technique to get a delicious cup. Review some essential information about coffee beans and how to brew them, according to CoffeeResearch.org and the Coffee Review, so you can identify you favorite cup of joe.
There are several methods or machines you can use to brew your own coffee. Some develop better flavor than others, while certain techniques are simply more convenient. Before brewing, you want to ensure that you have fresh coffee beans that you grind yourself a home. Grinders are fairly inexpensive and let you grind at a finer or courser density depending on the type of brewer you're using.
The automatic drip is your traditional coffee machine. The device works by allowing hot water to sink through ground up coffee beans and a filter. While this is the brewing technique most people find easiest, it often produces the least desirable coffee. The machine generally doesn't have the right temperature or drip for the correct amount of time to get full flavor. You can help get a better cup from your brewer by wetting the filter to remove the paper taste and remove the glass carafe when it is full to avoid burning the coffee. Each brewer works a bit differently, so follow the directions for your machine to get the best brew.
A French Press coffee maker may be a bit more time consuming to use, but it also produces a better flavor by allowing the user to control how long and at what temperature it brews. By eliminating the paper filter, the natural oils on the coffee grounds that are full of flavor get absorbed into the beverage. Another benefit to the French Press is that it is a cheap brewing method.
To use, boil the right amount of water (a liter for every 55 grams), place fresh ground beans in the bottom of the glass and then add the water. Note: don't add the water while it is still boiling. Ideally, you want the temperature of the water to be between 195 to 205 degrees. Mix the water and grounds by shaking gently. After four or five minutes, press down the plunger to separate the grounds.
While the French Press produces a better taste, it also makes a bit more of a mess - it takes more time to brew and clean. Your cup may also have more grounds in it.
A vacuum coffee pot is a machine with two glass bulbs where water is boiled in the bottom and the grounds are placed in the top. After the water boils into the top, remove from the stove. As the glass cools, a vacuum is created which sucks the water back down through a filter which removes the grinds. It should take about four or five minutes, the proper amount of time to brew a delicious cup.
The vacuum pot eliminates the need for a paper filter, which can be distasteful in an automatic brewer, and ensures a lack of grounds in your cup.
Making espresso requires precision in the grinding and dosing of the coffee grounds just as much as it requires the right brewing technique. The beans should be ground fresh into a fine grain. The coffee is packed tight into a brewer and water is pushed through for 20 to 30 seconds.
You need a special machine to brew espresso, which can be much more expensive than other kinds of brewers. It is ideal, though, if you enjoy a less bitter taste. Concentrated espresso is often combined with milk, cream or even water to dilute the flavor slightly. This is the coffee that cafes use to create lattes, cappuccinos and other specialty drinks.
Spilling the beans
Perhaps the most important aspect of creating the perfect cup of coffee is which type of beans you select. Everything from the type of bean, where the beans are from and how they are roasted matters when it comes to creating a delicious final product.
Arabica and Robusta are two distinct types of coffee beans. There are many of other coffee species, but these are the two most common you will find. The majority of beans will be Arabica, which account for 75 to 80 percent of the world's coffee production. Robusta account for the other 20 percent, according to CoffeeReview. The differences come in taste and caffeine content. Robusta have more caffeine, but Arabica produces a better flavor.
Where, oh, where to find the beans
Most coffee comes from Latin America, but beans are also grown in Asia, South America and East Africa. Where the beans are from often affects the flavor because the kinds of plants, growing conditions and processing methods are different based on geographical area.
Coffees grown in Colombia are known for being bold, intensely acidic and full-bodied and are popular among coffee aficionados. Caribbean coffees are big-bodied with a balanced flavor and less acidic, Nicaraguan coffees are a bit meatier and those from Peru tend to be sweeter.
East African coffees tend to have a very distinct flavor, with floral and fruity flavors. Ethiopian coffees are almost perfumed and have a more acidic taste than Kenyan coffees, which are more berry-flavored. Zambian coffee is softer on the palate and very fruity.
The coffees from the island nations of Indonesia, Timor and Papua New Guinea are the most popular among Asian coffees. Those from Sumatra, Sulawesi and Timor have a deep flavor that is fruity, earthy and musty all at once. Some brighter, more delicate coffees originate from Java, Papua New Guinea and from Sumatra as well. Indian coffees have a deep body and taste almost malty.
YOUR Perfect Cup
Since each brewing technique, type of bean and geographical origin provide a much different flavor, finding your perfect cup of coffee will depend on your personal preferences. Get everything you need to create your perfect cup of coffee, from brewers to beans, using a Coffee.org or CoffeeRoom promotion code.
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I'm so happy to share this recipe with you guys! as simple as this recipe may be, this sweet potato casserole marks the beginning of my own family traditions to come. perhaps sweet potato casserole is already a staple in your family's holiday lineup, but as for me, we never had sweet potatoes growing up. as I got older, I was definitely aware of the normalcy of sweet potatoes for the holidays and looked on fondly from the sidelines but still didn't partake in sweet potato festivities personally.
fast forward to a thanksgiving potluck in 2011 at engauge, a marketing agency I spent some time working with during grad school. this was not your average potluck since our office basically had a fully functional kitchen with ovens. [awesome for spontaneous cookie baking, not awesome for anything to do with fish]. one of my coworkers made this sweet potato casserole and it was then that I had my very first bite. ever since that fateful day, I've been hooked. every year, I make them for thanksgiving and I like to think that each year, I force my family members to slowly like sweet potatoes more and more. the recipe makes a 9x11 casserole dish, which is always way more than enough for my family. even though I could probably half the recipe, I end up making the full amount and of course - sadly - throwing half of the casserole away after thanksgiving.
this year, I baked half in a glass pie plate to take to my parents' and the other half in a portable, metal 8x8 pan to give to my coworker. his family just moved down to georgia from new jersey this year and it will be the first time he won't be with his parents and relatives for turkey day. when I heard that, I just knew the other half of these delicious sweet potatoes had found a loving and worthy home!
sweet potato mixture:
3 c. mashed sweet potatoes (about 3 potatoes)
1 ½ c. sugar
2 eggs, beaten
1 t. vanilla
1 stick butter, soft
½ c. sweet and condensed milk
1 c. packed dark brown sugar
1/3 c. all purpose flour
1 c. chopped pecans
1/3 c. butter, soft
1. cook sweet potatoes at 425 degrees for an hour. be sure to poke holes in the skins, and bake in a glass pans to avoid drippings running down your oven.
2. shortly after removing from the oven, while still hot, slice the potatoes in half and "gut" the cooked potatoes out from the skins. place the mashed sweet potatoes in a bowl and throw the skins away.
3.add sugar, eggs, vanilla, condensed milk, and butter to the mashed sweet potatoes. place in a greased 9x11 casserole dish, or two 8x8 pans.
4. mix the topping ingredients in a small bowl until blended and crumbly. place on top of potatoes. bake at 375 for 30 minutes.
enjoy! serves about 10 people.


Sassy sisters Marilyn and Sheila Brass learned the basics of baking as children growing up in their mother's kitchen. One-hundred fourteen years of combined cooking experience later, they find themselves with thousands of collected recipes and a James Beard nomination for their cookbook Heirloom Baking. One of the tasty dishes from this award worthy book is their classic Pineapple Upside Down Cake. The fun loving Brass Sisters are all set to put their culinary skills on display, but when Chef Bobby Flay challenges the ladies to a Throwdown, will he be able to surprise the sisters with his own succulent version of this classic cake? Stay tuned for a Throwdown that will turn the competition upside-down!


Read me yap on & on about my 10 favorite songs about food and why I like them so much. Featuring classics by The Time, Descendents, Ramones, R. Kelly, E-40, and more. Please excuse the errors, I wrote it while hungry.
What food songs are y’all into?
For all those dying to know, here’s a short list of a few of my favorite foods: pizza (no meat except chicken), burgers, tacos (chicken), various spicy tofu dishes, rice, wings, cheesecake, coca-cola, coffee, sprite, lemonade, orange juice, stella (beer), popcorn, turkey sandwiches, tofu spring rolls, chicken vindaloo, weed, salsa, guacamole, shawarma (chicken), pepper jack cheese, macaroni ‘n’ cheese, spaghetti (no meat), pancakes, strawberries, sour apples, french fries, hash browns, omlettes, jalapenos, tomatoes, onions, peppers, chicken patties, tibbs (chicken), vanilla ice cream, and yogurt.
That’s right - one of Houston’s best young rappers includes Stella Artois and weed alongside pepper jack cheese, french fries, vanilla ice cream, and his apparent dislike for cow-based protein. #ThisKidIsAwesome


In addition to international non-alcoholic (Alcohol is illegal in Iran) drinks like types of coffee or fruit juices that Iranian people drink, there are many unique Persian drinks that we divide into couple categories, Hot and cold drinks.
Hot drinks and teas
Tea is the most common hot drink in Iran. People especially offer this to guests at formal and informal parties, also there are other hot drinks which they call Damnush that is a traditional drink, nowadays these traditional drinks have become common again in Iran community because of medicinal effects.
Popular Damnushes(drinks) mentioned below:
- Chamomile tea (also called chamomile tea drink) – very useful for skin and upper stomach pain
- Lemon Beebrush tea – good for make stomach muscles relax
- Lavender tea – useful for decrease headache)
- Orange blossom tea – help to body recovery
- Hibiscus tea – decrease blood pressure and useful for liver diseases
- Ginger tea plus lemon – improve the immune system and help to lose weight
- Thyme tea – help to treat cold and hang cough and useful for treat hair loss (except androgenetic alopecia)
Persian beverages are very useful for the body and have good taste and people add them to their family’s nutrition basket at a low cost. Today Iranian drinks these natural drinks instead of industrial drinks, also shops sell any types of Persian drinks. Beverages often mix with other ingredients like honey, saffron, or vinegar to obtain the best taste of the beverage.
Common Persian beverages are:
- Pussy willow beverage with saffron
- Lavender beverage
- Lemon beverage with saffron and honey
- Sekanjabin (include honey and vinegar)
- Tokhme Sharbati beverage (with or without honey)
- Khakshir (Flixweed) beverage
- Mint beverage


A colourful Caribbean-inspired dish to help brighten up a grey day.
Preheat the oven to 200 degrees.
Coat the pork chops with the homemade jerk paste and leave to rest for a couple of minutes. They can be left overnight if you prefer.
While the pork is cooking you can make the salsa. Simply prepare all the ingredients, mix in a bowl and season to taste.
Transfer the pork to an ovenproof dish and cook 10-15 minutes, depending on the size of the pork chops. Allow to rest for a couple of minutes once cooked.
Serve with the pineapple and chilli salsa and your favourite sides.


4417 Ave S, Galveston, TX 77550
ALWAYS FREE DELVIERY
Here at Easy2GoMeals.com we only cook to order! All of our meals are made fresh every day, for every customer!
We take every precaution we can to insure our customer's safety. We wear gloves, masks, and use deliver safe bags, sealed in our kitchen!
We only use the fresh ingredients for all of our food. All our vegetables are fresh, never frozen!
"One of the best cheeseburgers on the Island! When I found out delivery was FREE?
No Brainer for me to order!"
Texas Hot & Spicy Chicken Sandwich
Everyone has a hot & spicy chicken sandwich! Ours is Texas Hot & Spicy! This sandwich is served with our Jalapeno Ranch Dressing. It's really good!
BBQ Pulled Pork Sandwich
Slow smoked pulled pork with our BBQ sauce. Served with fried onions and fried jalapenos. I love this sandwich!
Sometimes you just want a good salad. This one is fresh and healthy.
LOCATION & CONTACT
4417 Ave S. Galveston, Texas 77550
OFFICE OPENS AT 9AM, KITCHEN 11:30 AM – 6:00 PM


Flank Steak with Kale and Bulghur Salad
This salad tastes best if it sits for a few hours in the refrigerator, which also allows the steak some time to marinate.
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- 1 1/2 lb (700 gr) flank steak
- 1 tsp (5 mL) paprika
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) bulghur wheat
- 1/2 cup (125 mL) loosely packed fresh mint, coarsely chopped
- 1 cup (250 mL) good quality Feta cheese, crumbled
- zest and juice of 1 lemon
- 1/2 cup (125 mL) plain yoghurt, preferably higher fat content
- 1/2 cup (125 mL) olive oil
- 1/2 tsp (2 mL) salt
- 4 cups (1 L) kale, stalks removed and coarsely chopped
- 1/2 cup (125 mL) white onion, finely diced
- 1 English cucumber, peeled and diced
- 3 plum tomatoes, seeds removed and diced
- 1. Using a fork pierce the steak repeatedly to allow marinade to penetrate. In a large plastic freezer bag mix together the cumin, black pepper, garlic, lemon juice and oil. Add steak to bag, coat and seal. Let marinate at least 3 hours, up to 12.
- 2. In lightly salted boiling water cook bulghur as per package instructions. Let cool.
- 3. In a large bowl stir to combine the mint, Feta, lemon juice and zest, yoghurt, olive oil and salt. Add the kale, onion, cucumber and tomatoes and toss to coat. When bulghur is cooled stir into kale mixture.
- 4. Heat an oiled grill to medium-high, remove steaks from marinade and season generously with salt.
- 6. Sear steaks about 5-8 minutes on each side for medium-rare, time will vary depending on thickness of meat. Remove from grill, cover and let rest for 5 minutes. Slice meat about 1/2" (1 cm) thick, slicing across the grain.
- 7. Toss salad once more, adding more salt or oil if necessary. Place salad on plates and top with 2 or 3 slices of steak.
Chef Tonia Wilson http://toniawilson.com/


Easy Crockpot Chili
Our gas got shut off three days after moving into our new house! In the middle of the biggest winter storm 🥶😣 Thankfully, I had everything I needed to make the tastiest chili to warm us up. This is my first try making it 🤗, but it was soo good I felt I should share it! My biggest tip - start this as soon as you wake up, and it will be ~perfect~ by supper time!
- 1 Crockpot | I got mine on Amazon → https://amzn.to/3Zv3H2X
- 1 Ninja Foodi NeverStick PossiblePot | I got mine on Amazon → https://amzn.to/3IHxGOr
- 15 oz. Tomato Sauce
- 8 oz. Water
- 1 tbsp. Minced Garlic
- 16 oz. Black Beans
- 32 oz. Red Kidney Beans
- 1 Large Yellow Onion
- 3 lbs. Ground Beef
- 20 oz. Diced Tomatoes & Green Chillies
- 1.5 tbsp. Chili Powder
- 1.5 tbsp. Oregano
- 1.5 tbsp. Ground Cumin
- 1.5 tbsp. Onion Powder
- 1.5 tbsp. Ground Black Pepper
- 1 tbsp. Himalayan Pink Salt
- Brown your beef and drain all the fat/grease.
- Mix onion, spices, herbs, and garlic into the beef.
- Promptly dump all the meat into your slow cooker.
- Rinse the kidney beans and black beans; toss them into the slow cooker.
- Add diced tomatoes, water, and green chilies in with all their juices.
- Cook on Low for 7 hours while stirring occasionally. Cook on High for 45 minutes. Let rest on Warm for 15 minutes before serving.
Serve with chips or bread. I chose On The Border tortilla chips! Garnish with Cheddar Cheese, Sour Cream, Fresh Diced Onion, Avocado, and/or Jalapenos. I recommend adding as much or as little water as you want. The less water, the chunkier. Do you have a recipe you'd like me to try! Or a tip for improving my chili? Drop your suggestion in the comments!


Home grown tomatoes... God's gift to humankind. A true wonder of the world. And damn good eatin'! I rarely buy a store tomato, just wait for late summer/early fall when the crop comes in. And, to celebrate the harvest, it's traditional to hold a BLT party! No better way to enjoy a fresh, garden tomato than in a BLT, especially with good bacon, extra sourdough bread, a slathering of mayo, romaine lettuce, and, hopefully, some of Jane's great pesto.
First, the garden. Farina hosted this year's party, and she was one of the few to have a good crop of tomatoes. She has a fabulous garden, all watched over by the cactus shark.
The tedious part of a BLT party is the bacon... takes a while to cook and is always messy. We had some enthusiastic cooks this year.
And, of course, there's some drinking involved... let's see, tequila or coke... tequila or coke... tequila or coke.. Azul is yummy!
And a few other beverages... nice sheer, by the way!
So we ate and drank and laughed...
The weather continues to stay mild to hot... hopefully we will get another run of tomatoes... and more BLTs, and more beer, and more party, party, party!
The Grip Weeds "Speed Of Live" 2012
6 hours ago


GINSPIRED: The Ultimate Gin Cookbook
GINSPIRED: The Ultimate Gin Cookbook is the first of its kind, showcasing a liquid love for one of the world’s most popular spirits – gin! The book features never-before-seen recipes that put the juniper-based spirit in a starring role. Recipes are dotted with quirky gin facts and gintastic drink recipes. A deep-dive into the history of gin and a survey of different gin recipes from around the world round out this ginspiring book.
The recipes in this cookbook all use gin in some way. Modern gins offer a variety of flavours never before truly appreciated in relation to food. This is a cookbook that is a feast for your eyes and taste buds.
- 8.5 x 11 inches
- Fun and informal
- Easy to read and follow
- Available in hard or softcover
- Approximately 250 pages
- Over 100 recipes
- Full colour
- Stunning professional photography
Want to know the story behind the cookbook?
Listen to our podcast episode: GINSPIRED: Adventures in Cookbook Creation
Gin Shop Exclusive
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TIP: Remember you can get FREE SHIPPING (Canada and USA) when you become a VIP Member.


Al Kabeer Meat Balls 300g
Ingredients & Nutrition facts
Average Nutritional Values per 100g
How To Use
Preparation and usage
Place frozen Al Kabeer meatballs in a well greased frying pan and cook for 5 to 6 minutes on a medium heat, or shallow fry on low heat for 5 to 6 minutes. Turn frequently
Disclaimer:The products details, information, ingredients, nutritional guides and dietary/allergy may change continually thus we recommend reading the products label. Bulk discounts shown are subject to continuous price changes and may not reflect the up to date selling price of individual units. Majid Al Futtaim Hypermarkets LLC does not warrant the accuracy of the information in this website and is not responsible for any damages arising therefrom.


mobile outdoor street food cart vending cart
Consider advanced and affordable street vending cart for mobile catering and food vending services at . These efficient street vending cart are very trendy and reliable.
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- Cream Tea Cruise
- Broxbourne Riverside Moorings
- New Nazeing Road
- Sunday, 15 October 2017
- 15:00 - 17:00
Cream Tea Cruise
Enjoy a lovely afternoon with this two hour cruise and cream tea aboard the Lady of Lee Valley.
Your cream tea includes two scones, butter, jam, cream and a pot of tea.
Glide along the River Lee and watch the autumn leaves fall on the riverside as you cruise along.
The cruise departs from the Broxbourne Riverside moorings and must be booked and paid for in advance
The Boat Centre supply all major spirits, wines, beers and soft drinks, however, there is limited space and on occasion may have limited stock
Passengers are not permitted to bring food or drinks on board
Any passenger found bringing food or drinks on board will be asked to leave the boat
Booking is required for this event. Please call Lee Valley Boat Centre on 01992 462 085


Brace yourself for the ultimate savoury recipe ever. Especially if you’ve never made or heard of a galette before in your life. Listen close because this one’s going to be in your fave recipe book for sure. I’ve made 4 batches of the galette crust in 5 days, tell me that’s not an abnormal obsession. I’m a galette convert now! Buttery, flaky, crunchy, crisp. Kinda like croissant dough but with a little more substance, a cross between puff pastry and shortcut pastry. And when combined with chopped chives in the dough for savoury and some sugar n’ spice for sweet toppings, they become the ultimate base for anything really. I got the galette dough recipe from Deb @ Smitten Kitchen, but the real genius behind a chive studded dough is none other than the great Jonathan behind The Candid Appetite. The flavours were also inspired by his recent post of apple, brussel sprouts quiche that left me drooling.
I’ve made four medium sized galettes as opposed to a real big one, just because I wasn’t confident enough to roll out a big one in fear of pastry-tearing and lotsa swearing when it’s time to transfer the dough from the counter to the pan. And plus, medium sized dough = more crust all around for people to enjoy, right? So win win. Just remember though that everything does need to be COLD before starting – no shortcuts. And use a food processor for the quickest option to whir the ingredients together, ensuring there are still lumps of butter in there, they’re what makes the pastry flaky. I know it’s a pain to bring down the food processor, so is washing up but it really is optimal since you won’t have to handle the dough much so it’ll stay cold.
And looook, I just got myself some more new background props. It was real simple, just get a wooden board and paint 2 coats of chalkboard paint and let dry and voila, you’ll have your very own chalkboard background! Now onto the recipe…
For the crust:
- 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 1/4 cup packed chopped chives
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and freeze for 15 mins
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
1. Whisk together the flour, salt and chives in a large bowl.
2. Place in food processor, along with the butter and blend until the mixture resembles coarse meal, still with little lumps of butter the size of peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Whir the food processor again until lumps of dough has formed. With your fingertips pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 mins.
For the filling:
- one medium apple, cored and chopped into small pieces
- one small leek, green parts discarded, sliced thinly
- handful of button mushrooms, sliced
- 3 cloves garlic
- 1 tablespoon olive oil
- 125g ricotta
- salt and pepper
1. Heat the oil in a medium frying pan and add the garlic. When garlic is browned and fragrant, add in the leek and stir occasionally for around 5 minutes until almost translucent. Stir in the apples and cook for a further 3-5 minutes. Add the mushrooms, stir to combine and turn off heat.
2. Cool to room temperature and combine with ricotta. Season with salt and pepper to taste.
- 1 medium zucchini, sliced
- 1 tbs olive oil
- 1 egg yolk, beaten with 1 tsp water
- Maldon salt
1. Spread the zucchini out on a single layer on a layer of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using
2. Preheat oven to 400F or 200C degrees. On a floured work surface, divide dough into 4 equal parts and roll the dough out into approximately 6-inch rounds. Transfer to a lined baking sheet. Spread 1/4 of the the ricotta mixture evenly over the bottom of the galette dough, leaving a border. Arrange 1/4 of the zucchini on top of the ricotta in concentric circles, starting at the outside edge. Drizzle olive oil evenly over the zucchini. Fold the border in, over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
3. Bake the galette the zucchini is slightly wilted and the galette is golden brown, about 30 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Sprinkle with extra coarse salt.
Other variations you could try for the filling:
- chorizo sausage, caramelised onion, sweet potato to top
- sauteed leek and bacon stirred through sour cream, potato to top
- brown sugar, spices, peaches to top (omit chives in crust and replace with 1 tsp mixed spices if using for sweet recipes)
I’ll see you all around very soon!
Hi all, hope you’ve all been well. It’s been a couple days of constant rainfalls and grey days in sydney and I’m not liking it one bit. It’s hard to clean up your post-exam shipwreck of a room when grey days call for a day spent in bed lazing around surfing the net. Somehow I managed to keep out of that trap and keep myself busy- I guess I’d do anything to avoid cleaning though heh. So instead, these brioche bunned babies, packed with saucy pulled pork came to life- perfect for a hearty lunch. To be honest, I just needed my burger fix, and though I’ve heard amazing things about Chur Burger @ Surry Hills, I didn’t feel like trekking it all the way there, and I didn’t want any old boring dry, not very fresh storebrought white buns. And I’m glad I did it… no bun scraps will be left when you have these burgers, I assure you.
The buns had a wonderful crumby, perfectly buttery, subtly sweet texture and goes amazingly well with the apple pulled pork and coleslaw. The maple beetroot relish might prove to be too sweet for some though, it was probably more appropriate to have a simple slice of tomato, yes a humble slice would do Heyyy the relish sounded nice in my mind, but sometimes ideas don’t go down as well as you like but then you’ll know what to do the next time right? I think next time, I’d opt out the maple syrup, that way the relish won’t be too overpoweringly sweet.
Another flop was that my buns didn’t rise as high as I expected, and I found quite a number of others had the same problem while others also reported success. In my case, I believe it was because I let the dough rise too much since I placed the dough in a warm oven (it was too cold and gloomy of a day to leave it on the counter). I hope that is the case, because I really want to get it right next time. I’ll report back if I succeed. Try them out and see how they go for you! And even if they dont rise properly, you could always just use two instead of cutting one bun in half. Which was what I did… Oh they things we food bloggers do to trick you into thinking we make perfect lookin food every time. Haha! But seriously, the buns are real good and if you scoff at the idea of making homemade burger buns now- defo make this and see if you’ll be sure to bring that scoffing elsewhere. And plus, don’t you ever get that satisfaction when you make something that can easily be bought, compare and conclude that the homemade version is ten folds better? That, for me is the joy of home cooking!
Brioche Burger Buns
Makes about 10 buns
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
- Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. (It helped to use a dough scraper on one hand to lift the dough to slap on the counter, use other hand to knead, then lift with dough scraper… repeat)
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled, one to two hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 10 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for about one hour.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Recipe via Deb @ Smitten Kitchen
Makes about one cup
- 1 large beetroot, peeled and coarsely grated
- 1/2 small onion, sliced
- 1/3 cup balsamic vinegar
- 1/2 cup water
- 1 tbs brown sugar (or more to taste)
1. Combine all the ingredients into a small saucepan and heat to a simmer over medium heat. Simmer for 30-40 minutes until just soft, stirring occasionally. Add more water as needed if the liquid has evaporated too much.
2. Remove from heat and cool.
Click here for the recipe for pulled pork and coleslaw. Tip: add grated apple in the coleslaw for extra yum.
And don’t worry, I haven’t forgotten about the homemade edible gift ideas roundup. I’m still working on getting all the ingredients together for a post which would include cute granola jars, rocky road, thin mints just to give you a teaser.I’ll see you all soon!
Hi! So many things happened since my last post- like how I finished my exams (!!!)- 5 exams in 4 consecutive days mind you… And just like that, my first year of uni has ended when I left the door out of my last exam. Especially with all the news about 2013 HSC students finishing exams (that was me last year… what?!) it has reaaaaally dawned on me time does not stop for anyone. And so, in these 3 and a half month of holidays, I am sure to pack all the things I LOVE doing every single day- no day shall go wasted. I’m thinking of revamping the garden, starting a mini veggie patch, taking up DIY projects, and constantly overfill my mind with inspiration through blogs and pinterest. Of course, I’m going to put a whole lot more effort in this blogging business- it has been a little neglected ever since I moved to wordpress… And oh, you know what I’m also looking forward to these holidays? Having the time to prep up yum breakfast like waffles every.single.day. for the next 3 months. How much I love morning cooking/baking… These waffles are pretty darn good. The nuttiness of the hazelnut comes out so, so beautifully- it’s rich in flavour, yet light on the palate. It’s sorta like having lotsa nutella slathered on it but then it’s none of that heavy stuff. You’ve probably realised by now, I’m no good writer. Nevermind that now, just try these waffles and you’ll see what I mean yo.
And remember how I told you about me landing a part time job at my fave homewares store? I’ve had 5 shifts already and totally loving every minute of it. Going to work and only to be surrounded with paper straws, glass drink dispensers, cake stands and tons of bakeware. Looking at it, talking about it, restocking it, cleaning the shelves of it… There is no way to tell you all the ways I love my new job right now. I’m only hoping they’ll keep me after the holiday season ends. Enough of me sharing, how about you dear reader, do you have any happy news to share at all, or any exciting new resolutions for the holiday season and the year beyond? Let the holiday season begin- I’ll definitely be posting heaps of holiday themed posts, gift idea roundups very soon, stay tuned!
Blueberry Hazelnut Waffles
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3 tbs hazelnut meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (optional – skip it if you don’t feel like making a mess in your wafflemaker. If you want to proceed, I suggest oiling the machine very well prior to each batch of batter is poured)
- Fresh strawberries, blueberries, sliced almonds, hazelnut meal, dark chocolate sauce to serve
1. In a medium bowl, combine the flour, cornstarch, hazelnut meal, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, butter, egg, sugar and vanilla and mix well. Refrigerate for at least 30 minutes.
2. Preheat your waffle maker and cook 1/2 cupfuls of batter for every batch according to the manufacturer’s instructions. Repeat until all batter is used. Enjoy waffles with desired toppings and fruit.
*Recipe adapted from Food Network
Hope you all have a great weekend. I’ll be seeing you all very, very soon I promise (no uni as an excuse is a strong enough guarantee!)


The Best Choice of Prescription Food. In-Store Pickup, Curbside Pickup, Local Delivery, Same Day Delivery, No Contact Delivery.
Support Our Locally Owned Pet Store with Your Order of Prescription Food for Cats
How do you know your cat is getting the nutrition they require? You're bombarded with cat food commercials, each stating that their product is superior than the others. Other End of the Leash Pet Boutique & Bakery in Durham, NC can help reduce the confusion. We offer a variety of cat foods and can help you in selecting the one that is ideal for your precious pet.
Your cat is a hunter, descended from a long line of hunters. Wild cats naturally ate a wide assortment of nutritious food, based on what they could capture. But your domestic cat relies on you to feed them. Other End of the Leash Pet Boutique & Bakery has all the foods that will keep them happy and healthy.
What Nutrients Does Your Cat Need?
For starters, your cat is a carnivore. They need to have meat in some form. This can be chicken, beef, lamb, fish, or eggs. They need fats to provide energy and help absorb vitamins like A, D, B1, B2, B3, and B6. In addition, some cat foods incorporate carbohydrates, which are digestible and offer energy.
Reading a Cat Food Label
Cat food companies are required to put specific information on their labels, such as ingredients in descending order of weight, and guaranteed analysis, which tells you the minimum and maximum amount of nutrients like fats, protein, and fiber.
Learn about food descriptions. There's a big difference between "chicken cat food" and "cat food with chicken." Chicken cat food must be 95 percent chicken, while cat food with chicken can have as little as 3 percent. Food described as "chicken dinner" (or chicken formula) can be anywhere between 25 and 95 percent chicken.
Labels have feeding directions, but they're a guideline and not a "one size fits all." Your vet's guidance takes priority.
Look for the nutritional adequacy statement, which reveals whether the food is meant for an adult cat or a kitten.
Still have questions? Just ask us! Other End of the Leash Pet Boutique & Bakery in Durham, NC has anything you need for your pet. We carry a wide selection of major brands and our qualified staff is eager to answer your questions and help you choose the best food for your cat. Stop by our store or call (919) 908-1887 for all your pet's needs.
Great selection of dog and cat foods, treats, toys and accessories. Items are Made in USA or Fair Trade. High quality items, parking on site, helpful and friendly owner.
Great place and awesome owners. Very knowledgeable about the products they sell.
Sue Anne Lewis
We had the best experience with our new puppy at The Other End of the Leash! The owner, Diane, and their employees took time to connect with us personally and connect with our pooch during a busy time. They made a great recommendation for nutritional needs for our new pup and didn’t try to up sale us. They were mindful about pricing for our needs. They have found lifelong customers in us!
Really awesome store with great service.
VERY friendly, knowledgeable, and helpful employees and owner, also. People can bring their dogs and let them pick out their purchase. The dogs had a great time, also, playing with each other. Loved parking behind store under a tree on this hot and humid Sunday afternoon.


April 5, 2003 - By Gilles Brochard
Tea, an ancestral beverage, originated several millennia ago in the distant lands of Asia. After water, tea is the most universal of beverages, prepared differently according to origins, customs and religions. Some 2,600,000 tonnes are produced every year.
1,200 billion cups of tea are drunk every year, or 36,000 per second, corresponding to an average annual consumption of 600 grams per capita.
A national drink in some countries, an exceptional beverage in others, tea is sought after today for its freshness, taste, infinite diversity and benefits.
"Enjoying a cup of tea... Nothing could be simpler on the surface.
Yet tea has its own vintages, its own secrets, its own uses."
Gilles Brochard is a journalist, president of the Club des buveurs de Thé and director of the Université du Thé/IESA.
His books include "Petit traité du thé" (La Table Ronde, 1997), "Plaisir de thé" (with Michèle Carles, Le Chêne, 1998) and "La Boîte à thé" (Tana édition, 2000).
In his latest book, "A l'heure du thé", he draws up a map of tea, having tested over 150 lounges and counters on his travels.


My primary aim is to have happy animals and to provide meat for myself, but I occasionally have meat for sale.
The pigs go off in August, and the hogget in October or November. They are available in halves or as whole carcasses, cut to your specification and vac- packed if you wish. If this is a little too much goodness for your freezer, you can buy the meat piece-meal in Woodgreen village shop.
If you would like to buy meat from Jack's Jacobs please drop me an email on the contact page and I will let you know when the next batch will be ready.


BAILEY'S Herbal Tea Blends
$7.99 - $25.00
Made and blended with care to ensure the best outcome. These tea blends will help you get your body right, especially if couple it with a healthy diet and exercise regimen. We researched a variety of herbs to formulate the best blend options for our tea. All of our teas aid in boosting your immune system. We recommend you consult with your doctor when adding herbs to your daily intake schedule. We also recommend that you do your own research about the ingredients listed our teas and educate yourself on all of their benefits.
One package makes 7 cups.
Directions: Boil 1 Tablespoon in 1.5 cups of water. Let seep and enjoy hot or cold.
Taste will vary... if you want to add sugar we recommend agave or honey and a lemon wedge.
We suggestion you add 1 tablespoon of our Sea Moss Gel for more benefits.
We offer three tea options:
1. Reverse Insomnia: Chamomile, Lavender, Lemon Balm, Rose Buds
Sleep Aid, Anxiety relief, Stress revolver, Calms Tummy, Fights Depression and more....
2. A Breathe of Air: Bladderwrack, Elderberries, Star Anise, Hibiscus
Respiratory Aid to treat/prevent Asthma, Bronchitis, Coughs, Flu, Colds and more....
3. Dia "Beet" Deez: Moringa, Red Clover, Soursop Leaves, Burdock Root
Helps to control diabetes, lower blood sugar levels and lower blood pressure.


So you know all those apples we picked at Wilson’s Orchard? Well the other day I canned about half of them into apple filling. And it was one of the best ideas I’ve had in a while.
The thing about canned apple filling is that you can use it in apple pie and a million other things. Not that you need to though, because apple pie is amazing (it almost trumps pumpkin pie). But c’mon… apple crisp, apple bars, caramel apple cheesecake, apple tarts, apple cupcakes, apple pie ice cream… I could go on.
And if the word “canning” scares you, stop it. Just stop, because that’s ridiculous. I think we’re all a little afraid of canning because we all grew up knowing at least one person in our family who canned and it was always a multi-day task. That consumed the entire kitchen. And required the entire family’s participation (ahem, mom… grandma… ).
Just know that if you’re buying your produce by the bushel, then yes by all means save it for a weekend and trick all your extended relatives into helping – but if you’re buying by the pound? Heck, Thursday after dinner will be plenty of time.
ΔΔ To start, combine sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and water into a large stock pot and bring to a boil until it’s thick and syrupy. Stir frequently. Resist the urge to drink it with a straw. ΔΔ
ΔΔ While your syrup simmers: crank up some Alanis Morissette and peel, core, and slice six pounds of apples. Disperse them into your jars (I used wide-mouth pint jars). Pack ’em but leave no less than one inch of space at the top* – trust me, you don’t want these to overflow when they’re trying to seal. ΔΔ
ΔΔ Use a soup ladle or measuring cup to distribute the syrup into each jar. Use a knife or spatula to release air bubbles*. This can be tricky but it’s important. ΔΔ
ΔΔ Then wipe the mason jars down to make sure your lids are being set on a perfectly clean surface*, add the rings, and set them in your water bath. ΔΔ
Now, would you like the recipe??
what you need:
- 4-1/2 cups granulated sugar
- 1 cup cornstarch
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 teaspoons salt
- 10 cups water
- 3 tablespoons lemon concentrate
- 6 pounds of apples
the how to:
- In a large stock pot combine sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and water. Bring to a boil and stir frequently until it’s thick and syrupy. Once thick enough, remove from heat and add lemon concentrate.
- Sterilize jars, lids, and rings** (I run my jars and rings through the sterilize cycle on my dishwasher and leave them in there until I’m ready for them – this way they stay hot – and I boil my lids in a small pot of water.).
- Peel, core, slice, and pack the apples into your prepped jars (leave no less than 1 inch of space at the top).
- Fill each jar with the hot syrup (leaving no less than 1 inch of space at the top) and use a knife or spatula to release air bubbles.
- Wipe the jar rims with a clean washcloth, set prepped lids on top, and gently add rings to secure them in place (don’t put them on too tight, the general rule is to only turn them to “finger tight.”).
- Set jars in the hot water bath and boil pint jars for 15 minutes*** / quart jars for 20 minutes***.
**Tips on sterilizing canning jars, lids, and rings here.
***See additional jar sizes and boil times here.
If you’re into canning: what’s your favorite thing to can?
– or –
If you’ve never canned before but want to: what fruit or veggie are you most interested in canning first?
recipe adapted from Rhonda.


Food & Photography
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Salad greens should always have at least three types of greens added to them. These being romaine lettuce, spinach, arugula, Belgian endive, and radicchio. All these greens are great additions to salads, sandwiches, burgers, wraps, pasta, snacks, and omelets. Each type of green offers something different to the diet and is beneficial in its own way. Romaine lettuce is often included in salads due to its mild flavor and crunchy texture. Spinach is commonly added to salads because of its nutritional value. Arugula and radicchio are both bitter greens, which offer some variety to salads. Belgian endives are similar to chicory and add a nice bitterness to salads.
Lettuce should make up at least half of any salad. It adds color, nutrition, and variety to salads. Depending on what kind of lettuce you choose, it can be used fresh or in wraps, sandwiches, soups, and other dishes. There are many varieties of lettuce out there, such as butterhead, heirloom, red leaf, romaine, and others.
Hello, I’m glad you’re here!
I’m glad you’re here because what I am about to show you is going to change the way you look at cannabis forever! You’re going to learn how to get rid of almost all of these nasty symptoms…
We’ve all been around people who smoke weed and then complain about feeling tired, having headaches, being lethargic, and having no motivation. Well, those people don’t know what they’re talking about because we have created a way to cure all of their problems, and even some of our own too! We call this remedy ‘the Cure’.
The Cure is an amazing cannabis product that cures a lot of different ailments that you may have experienced before. This CBD-based remedy contains various cannabinoids, vitamins, antioxidants, and minerals that work together to provide relief for pain, anxiety, sleeplessness, depression, inflammation, nausea, and many others.
This is probably the best hemp oil on the market today, and I want to share it with you today. So let’s dive right in!


There is a TON of different fruit in the world – most of which we’ve never tasted. I think that’s the biggest takeaway for me this month.
This week it has been so busy for me at work that I had four bananas just to get my fruit intake in, but did manage to eat three new fruits too.
The gold nugget orange wasn’t super sweet or interesting, but I bought it because I’d never had it and the outside was really interesting. Very rough and misshapen. The women at the check out actually didn’t even know what it was. I also had a Pazazz apple, which I really loved. Turns out it’s a descendant of my favorite apple, the Honeycrisp. Apparently most if not all of these are grown in Canada at the moment, so that’s a little odd but I liked it. Finally, I had a Chile Chili Plum. This was pretty hard and very peachy. The inside looked a little off and the taste wasn’t much to write home about. Not my favorite.
My least favorite fruit I had this month was the disgusting vegetable cucumber pepper tasting Pepino Purple Melon. Never again. My favorite was Passion Fruit. Don’t let the barf look and texture phase you – it’s delicious. Nature’s sour patch kid.
I don’t know if I”m going to go out and be a crazy Fruit Hunter or anything, but I am much more open now to trying new and exotic fruit. The truth is fruit has become predictable for us, when in reality it’s anything but. If you have a chance to go beyond your supermarket, do it. Go to the farmers market – hit up the Asian market. There are so many different kinds of fruit just waiting to be devoured: dukus, rambutans, soursops, mangosteens and durans.
I’ll be back on Wednesday to fill you all in on my May challenge, which I’m excited about. Did you try any new fruit this month? Any good suggestions for interesting fruit to try? Let me know.
I was desperate to try Guava again this week, and I found a tiny version for a reasonable price at a local market. It was way less expensive than the one I bought at the Japanese market, but I was wary because it was so small and soft. It was definitely ripe though, and was the first thing I tried this week.
I cut open the little guava and found that it’s white inside. I was a little bummed because I’m looking for that pink inside guava, the one the internet says taste like a combination between a pear and a strawberry. The two guavas I’ve had so far (the mini pictured here, and the green giant from last week) taste like grass. I can’t think of another way to describe it besides maybe mushy grass. I know the big one wasn’t ripe yet, but this one was and it tasted the same. Also this mini is packed with seeds that I’m told you can eat, but will probably break your teeth if you try. Not a fan, but not giving up on guava until I get my pink guava. Any tips on where to find this pink variety would be helpful.
Next I had a sweet lime. It looked like a mini lemon, but was very lime like when cut open. The inside was a white yellow. I expected it to be sweet because of the name, but it honestly just tasted like water. Meh.
I was excited about the citrus though so I left my sweet lime in the garbage where it belongs and went right into a citrus kick the rest of the week. I was so bummed about the guava and mini lemon water (can that be its new name?) that I was desperate for something good to eat. I had always wanted to try blood orange and never had (I know, why not Holly?) and it did not disappoint. The inside was just as dark red as I imagined, and I loved that the outside had bits of burnt red on it too. The inside was delicious. Super juicy and good, but stained everything. So clean up real quick and try not to get it everywhere if you’re enjoying one in your home.
I tried a Cara Cara orange next. I might have had this variety before at some point, but I’m honestly not sure and I was super curious about the inside because the sticker said ‘I’m pink’ on it, which it was. I enjoyed this one a lot, but the flavor didn’t differ to me too much from a standard orange. I’d get it again though.
The last citrus of the week was a Honeygold Grapefruit. So this one was labeled as Honeygold, but when I Googled Honeygold grapefruit Google informed me that it’s just another name for a Melogold grapefruit. Melogold, on the outside, looks just like the Honeygold I grabbed at the store. Yellow skin, freckled a bit. However, I was expecting yellow flesh, as the internet had informed me that the inside of a Melogold is yellow, and instead got a light pink – just like with a standard ruby red grapefruit. So in the end I’m not sure what I ate. It also tasted like a ruby red, but smaller and it had more sections which made it harder to eat, but I feel like it was a little sweeter. Overall I liked it, but not sure it differed much from a ruby red to deserve the extra price tag.
Here are some other grapefruit varieties I’ll have to try someday. Let me know if you’ve had any of these:
Lavender Gem Grapefruit
Marsh Seedless Grapefruit
Oro Blanco Grapefruit
Star Ruby Grapefruit
Finally after our hike this morning I enjoyed a ‘Juicy’ apple. I told you last week that there were more than 20,000 named varieties of apples. This one was just labeled a Juicy Apple. I thought maybe it was a type I’d never heard of before so I bought it. Then when I tried to do research on it I found it nearly impossible because if I google a form of ‘juicy apple’ or ‘juicy apple variety’ the internet just wants to tell me all about what types of apples are the juiciest. So I’m not sure if I ate a new type of apple or not honestly. It didn’t taste like one I’ve had before. It was like a mix between a Fuji and a Honeycrisp. Not sure, but if you know, please let ME know. I rather enjoyed it.
Overall, an interesting fruit week.
I’m wrapping up my book on the banana and the fruit hunter people. I’m going to watch the fruit hunter documentary next week and I’ll let you all know what fun facts come out of that one.
I’ll leave you with this picture from our hike today out at Cape Lookout in Tillamook, Oregon.
There are more than twenty thousand named varieties of apples. – not including all the countless wild weirdos that never merited a moniker. So many apples exist that we can’t even count them all. Forget an apple a day – you could eat a different apple every day for the rest of your life, or at least for the next fifty-five years.
Sunday we went to the Japanese market in town and I picked up some fruits I’ve never tried raw before. I walked out with four new fruits and 50 less dollars (exotic fruit is expensive).
From that haul I first tried the Pepino Purple Melon AKA the worst thing I’ve ever tasted. I would like to formally submit that this ‘fruit’ be called a vegetable because it was essentially a foreign tasting cucumber that was not good at all. It made my hands smell like peppers for hours as well and besides the shape – it really was nothing like a melon. Regretted this one 100%.
Next up was Passion Fruit. Now I’d had passion fruit flavored items before and even smoothie mixes with the real thing, but those are NOTHING compared to whole goodness of a passion fruit. I’d like to take a moment to warn you that Passion Fruit looks like vomit. If you’re hesitant to dig into your gloop vomit after scooping it out, having a good sniff of the pukey looking substance helps. It smells amazing. I tastes even better – seeds and all. This tasted like an actual handful of sour patch gummies with a slight crunch (re: seeds) and I loved it. I went back and bought more to try in smoothies and also just eat with a spoon because it’s delicious
I had a guava on Wednesday and I was super bummed because I didn’t realize it wasn’t ripe until I cut into it. The outside of it deceived me because it had brown on it and I was worried it would rot. It was super hard, tasted like grass and was not good. I am not giving up on guava though. I love the scent and flavors of it in other things and I am determined to try again on it. Have you eaten in whole before? Let me know your thoughts.
On Thursday I got to try cherimoya. It was actually super good. This one was a tiny bit overripe and I could tell but after the guava incident I did not want under ripe again. I want to try this again and I bet it’s even better when it’s perfectly ripe. Pro tip: the seeds are poisonous so don’t eat them.
Friday I was running around like crazy all day at work and there were bananas in the kitchen – so I went with a basic cavendish. New fun facts about bananas: Bananas became available in the United states right after the Civil War, but they were a luxury item only. They were sold for a dime – two dollars today – were bought sliced, peeled and wrapped in foil of all things. People would buy them already pre cut and peeled into bite size pieces to avoid offending Victorian sensibilities by eating a ‘suggestive’ shape. We’ve all seen the banana rolled onto the condom bit – cut up foil wrapped bananas it is!
I’ll have a bit more to show next week as I haven’t been to the store yet for the weekly fruit haul.
I ate fruit all the way from Argentina this week. You probably did too, honestly. A lot of our fruit and produce comes from different countries. Apples are the only thing in the U.S. we can usually count on as coming from only a town or two away from us. So why does fruit come to us from so far away? Sometimes it’s just because the fruit can only be grown in a certain region and other times for no reason at all except somehow it’s cheaper (capitalist wise, not environment wise – the environmental cost can be incredibly high as we’ll find out this month).
I didn’t branch out a whole lot this week although I did try two new varieties of a fruit that I’ve had before. In doing my research on this month I have to say: U.S. produce is just not that interesting, fun, or delicious as other countries fruit selection.
“There are mangoes that taste like piña coladas. Orange cloudberries. White blueberries, Blue apricots. Red Lemons. Golden Raspberries. Pink cherimoyas. Willy Wonk’s got nothing on Mother Nature….There are thousand upon thousands of fruits that we never imagined – and that few of us will ever taste, unless we embark on fruit-hunting expeditions.
I didn’t have anything quite as delicious as mentioned above this week. On Monday I had Cantaloupe, one of my faves. This fruit isn’t quite in season yet, and I was running late into the office so I grabbed a precut plastic container of it (I hate myself for this so no need to rub it in). It was packaged in Portland but I’m not sure where this particular one was grown as it did not say. It tasted fine – but not as good as freshly cut and in season cantaloupe.
On Tuesday I had a Banana because there was some in the office and I hadn’t been to the store in a week. This particular banana was from Ecuador and it was good. Almost all bananas in the United States are eaten from Central and South America. I’m reading this really interesting book right now called Banana, and I’m learning some really awesome facts about this commonplace fruit. Americans eat more bananas per year than apples and oranges combined; and in many parts of the world, bananas are what keep hundreds of millions of people alive. What’s interesting about the banana is how it’s evolved. The banana we eat today is of the Cavendish variety. The banana our grandparent’s ate (which doesn’t exist anymore) was called the Gros Michel. The Gros Michel apparently tasted better, was creamier and had a more fruity taste. The reason it doesn’t exist anymore is because of Panama Disease. It’s a fungus that is transmitted through soil and water and can wipe out entire crops of bananas. It made the Gros Michel extinct and is doing its best to wipe out the Cavendish at this very moment. More on that next week.
Wednesday I grabbed a basket of raspberries that were delicious. They were from Washington State. Raspberries go in season here in June, but they’re mostly good year round. I’m going to make a point to go berry picking this summer as there are a ton of wonderful patches in this area and it’s been two years since I last did it.
Thursday I branched out and had a new variety of mango. I’ve seen yellow mangoes before, but never gave them a try. This one was from Mexico – and most of those we get in the U.S. are, they just grow best down there. They are in season right now so this one was delicious, but it was extremely sweet. I’d eat it again, but I don’t expect this variety to become a staple. I’m still not great at CUTTING mango, but I will hopefully get better with time. The pit in the middle is huge, although less so with this variety, and you have to cut the cheeks off lengthwise on the sides first. These mangoes are actually called the Ataúlfo, but they’re also commonly called young, baby, yellow, honey, Adaulfo, Adolfo, or Champagne mangoes.
Friday I had a Barlett pear. I’m sure I’ve had this pear before when I was a kid. My Mom says I used to love pears as a baby and it wasn’t until I was a bit older that I turned on them. My issue was they were too much like apples that weren’t appley enough. My dad used to slice up pears like an apple and then tell us they were apples. Nice try Dad. We always knew though. This came to me from Argentina, but I don’t know why because pears grow really well in Washington and Oregon. I’m sure there is a money reason behind this.
Today I had a different variety of orange. I’m not sure if I’ve had this exact one before – it’s possible – but it was new to me as far as I can actually remember. This was a Minneola tangelo and is a cross between a tangerine and a grapefruit. It tasted awesome. This was grown in the U.S. so probably Florida based on nothing but my weak knowledge that Florida is known for making oranges probably.
I’m excited to branch out a bit more this week. I’m going to the Japanese market today to see what kind of fruit they have and pick up something brand new! What fruit did you eat this week? What’s the most interested fruit you’ve eaten? Let me know.
Do you eat a piece of fruit daily? I’m guessing most of you don’t. I know I don’t. I’m good for about two pieces every week. My diet isn’t bad per se. I don’t eat meat, I hardly ever have dessert or sweets, but my fruit intake is abysmal (I also eat a ton of bread, but we aren’t talking about my carb intake this month and you can take away my carbs after I die and not a second sooner). Fruit is a wonderful source of fiber, it’s got all the healthy sugars you crave, and it has very little effect on blood sugar levels when consumed whole. Please rid yourself of the idea that you will get be unhealthy if you eat fruit because it has sugar in it. It’s not like eating a candy bar full of sugar. Far from it.
Most adults don’t get enough fiber and to combat this we’re downing disgusting FiberOne products and hoping a powder that dissolves in water will help with this. The best thing you can do to get more fiber is eat a high fiber diet. So that’s what I’m going to try to do this month and I’m going to do it through fruit. We need 25-30 grams of fiber a day and most of us are only getting around 15. Only 1 in 10 American adults get enough fruit in their daily diet according to the CDC. An adult should consume 1 1/2 to 2 cups of fruit every day. Are you even close to hitting that mark?
I only had a few different fruits rotated to me growing up because I was terribly picky about what I would and wouldn’t eat. I would eat apples (granny smith only, skin off and cut up was the only way I’d eat them – I was gross), bananas, cantaloupe (sliced not diced, must be refrigerated) and orange slices (peel on, no white stuff – fiber – showing) only at soccer games. If my fruit was brought to me any other way I wouldn’t eat it or even recognize it as a fruit. That was the extent of the fruit I’d eat. I had grapes once at a friends house and hated them. My brother ate Kiwi’s and I was disgusted by the brown fur on them. I wouldn’t eat Watermelon because of a Rugrats episode. The seeds in strawberries repulsed me. The giant seed at the center of peaches grossed me out so I wouldn’t eat them. I mean the list just goes on. So here’s my shameful secret: I’m still grossed out by all of this. All that’s really changed is that I’ll eat watermelon, strawberries, raspberries and mango – sometimes. But not often enough.
My goal this month is to learn to love fruit again. All kinds. I want to eat a piece every day, rediscover my old favorites, try some new ones and really gain an appreciation for whole fruit foods. Every week I’ll update you on what I ate that week and what new fruit I tried. I’m also going to be reading two books and watching one documentary and I’ll fill you in on good tidbits from all three. The documentary is called Fruit Hunters and you can watch it for free on YouTube. The two books are Banana by Dan Koeppel a book on the history of our most consumed fruit and The Fruit Hunters by Adam Gollner – the book based on the documentary.
I think you should join me too. It’s good for you. Unless you are following a ketogenic diet (WHY WOULD YOU DO THIS TO YOURSELF PLEASE STOP, IT IS SO BAD AND YOU ARE STARVING YOUR BRAIN OF CARBS AND ROBBING YOURSELF OF HAPPINESS) or have some sort of intolerance, there really is no reason to limit the amount of fruit you eat.


Where we are in the building
Our restaurant Fuku wok & sushi specializes in Asian cuisine, and offers you only the best dishes, including sushi. In order to diversify your choice, we are available for you at 2 places in Prague, each with a separate offer.
Our branch in Karlín has a wide selection of dishes ready for you, from wok dishes, dim sum dumplings, noodles, bento to an wide selection of sushi. We also offer an all-you-can-eat lunch buffet, where you can try several types of food from our kitchen. You will also be pleased with the modern interior with a pleasant environment.
- Corporate events, family celebrations
- Paid parking in front of the building
- Payment by cash or card or meal vouchers
+420 773 085 199


Part 2 brings us to our lunch stop at the tiny town of Medinaceli!
This cute town was the place where we first talked with the Spaniards…other than our seat-mates…over a traditional Spanish lunch. Although, we ate on Anglo timing at noon. Spaniards typically eat lunch around two pm.
I managed to get photos of almost everyone in the program by visiting tables in the Restaurante La Ceramica.
Some of the Spaniards drove direct to the village, so, everyone wasn’t present at this luncheon.
The first course consisted of Sopa Castellana (Castillian soup with traditional spices, garlic and bread) OR Migas Castellanas (bread crumbs sautéed in oil with traditional spices and garlic, served with grapes. I had the soup and it was delicious!
The second course was Jamon al Oporto (Cured ham cooked in sweet wine and raisin sauce) OR Felete de Temera con patatas fritas (Fillet of veal with French fries) OR Lomo Asado (Roasted loin of pork). I had the Ham…and again, very good.
Pardon the odd spacing of the photos and writing…my computer was acting up…
We also had a nice dessert (I have forgotten what it was…I think it was a type of pudding???)
And…of course wine. Traditional with lunch and dinner.
It was a bit uncomfortable talking with everyone at first, since everyone was a stranger, but the good food, wine and gregarious nature of the Spaniards, Australians, English and Americans (Rick and myself) had most of us laughing and talking quickly.
I’m not used to a large lunch with wine, but traditionally in Spain lunch is the biggest meal of the day. Although, the dinners were large also…I didn’t really see a difference…!
In all there were (I think) 15 Spaniards and 16 Anglos (English, Australian and American) on the program. This made it perfect for one-on-one sessions. We had a LOT of those! It really helped us get to know everyone’s background, why they wanted to learn English better, their lives and jobs.


La Žìria restaurant owes its name to the Ladino dialect of upper Comelico, where it means “swallow”. We chose this name as an homage to our loyal customers, who, like the swallows, always come back home.
Every day, we put all our passion at the service of our guests to create the right occasion to savour good food and be beguiled by good wine. La Žìria has 4 dining rooms:
Mathusalem (The name for a 6 litre bottle) is the largest and is designed for banquets, ceremonies, parties, etc.
Yquem (Chateau d'Yquem is the most prestigious dessert wine in the world) is a gem of a place to spend a night in the company of good friends.
L'Apparita (a Tuscan Merlot that in 1987 won the award for best Merlot in the world) is quiet, and perfect for company lunches and dinners.
Stua is cosy and warm, completely covered in wood and has a Larin, an open fireplace, in the middle, perfect for romantic candlelit dinners.
Discover the local products and ingredients we use at our restaurant.
|Regional specialties and much more...|
|Snails - the Bourguignonne way||€13,00|
|Delights from Comelico Valley (for 2 people)||€ 17,00|
|(turkey, loin and deer meat marinated and smoked by us)|
|Smoked salmon with celeriac salad||€ 14,00|
|Scottona tartare with Roman broccoli and tomato petals||€ 17,00|
|Puff pastry toulipe with Treviso radicchio, white wine and Comelico cheese||€ 13,00|
|Veal with tuna sauce cooked a.l.t. with saffron Russian salad||€ 11,00|
|Cacio e Pepe risotto (cheese and pepper)||€ 13,00|
|Green "Bauletti" with artichokes, raclette and toasted almonds||€13,00|
|Onion soup, gorgonzola and toasted bread||€ 11,00|
|Purple potato gnocchi with prawns and nettle||€ 15,00|
|Casunziei "la Ziria"
(typical pasta dish - with local herbs and melted ricotta stuffing)
Homemade tagliatelle with fallow deer ragout
|Comelico dish (deer meat goulasch, sausage, polenta and mushrooms)||€ 19,00|
|Beef fillet with apple demiglass||€ 24,00|
|Deer french rack with cranberry sauce||€ 24,00|
|Seared bluefin tuna with soy sauce and black sesame||€ 23,00|
|Mixed boiled meat and its sauces (pork sausage, hen, calf's head and beef tongue)||€ 20,00|
|Red Velvet||€ 6,00|
|Chocolate cake with a tender heart||€ 7,00|
|(15 min. cooking time in the oven)|
|Kiwi semifreddo||€ 6,00|
We have many types of rooms available for our guests, to better meet your needs.Book now!


After a long day at the office I decided a good meal and a bottle of wine was all I needed to end the day on a good note.
An acquaintance of mine had brought this unique recipe to my attention and it certainly was a treat!
Won Ton Wraps (found by tofu)
Super Sweet Corn
I started this food adventure by cutting up the onion, peppers (red and yellow), and tomato.
Next I sauteed the onions and peppers in butter on a medium heat. I choose to spice them up with some red pepper and cumin.
While waiting on the onion pepper mixture I pulled out my muffin pan. I only have a twelver so that’s what I used. Now in each muffin slot arrange two won ton wraps to form a cup.
Next comes the spinach. I washed the spinach and cut the leaves in half so they would fit better in each cup. I also had the thought of lining the won tons with cream cheese before putting the spinach but didn’t have any on hand.
Then comes beans and corn. I was told not to use canned corn, but I don’t listen very well and did it anyway. To tell you the truth it worked out great for me. One can of corn was the perfect amount for twelve cups. And you don’t have to worry about extra prep work. I say it should be up to the cook. Same goes for the beans.
Now go ahead and add your onion and pepper mixture. If you are a carnivore I would suggest some shredded chicken. Then in goes your tomatoes and please remember you can never have too much cheese!
Bake for 25 minutes on 350 and boom a delicious treat!


Are you a gardener who expects to harvest an overabundance of produce this year? If so, you might be interested Neighborhood Food hubs.
From the Friendship Donations Network:
This July, FDN’s Neighborhood Food Hubs program will be entering its third year. On a designated day, volunteers who host the Hubs around the county will set coolers in front of their homes. If you have extra produce from your thriving summer garden or CSA share, drop it off at your nearest Hub, and it will be transported to FDN and then to a designated food pantry. Last year, ten Hubs collected and redistributed 2,800 pounds of food. For information, visit www.friendshipdonations.org/hubs
Image credit: Photo by Sara Knobel, courtesy of the Friendship Donations Network


Farm in a central panoramic position with beautiful views of the Dolomites and the Bolzano basin. Ideal for hiking in the idyllic Salten, or visit the towns of Bolzano, Merano. Bus stop 50 m behind the courtyard. Cabelcar reachable in 15 minutes. Farm produce: milk, eggs, apple juice, homemade bread with their own grain, yoghurt, cheese, wine and much more.
Accommodations and Conditions
- Accessible facilities


This is traditionally the busiest time of year for the catering industry as we rush out to enjoy a meal with our friends and loved ones over the Christmas period.
Why not reward businesses that work hard to maintain high food hygiene standards and check out their scores online.
Food hygiene ratings are a superb indication of how dedicated a restaurant, hotel or food outlet is to food safety and sanitation. Every time Environmental Health inspect a food business the business receives a score of between 0 (urgent improvement needed) and 5 (very good). A score of 3 means they are broadly compliant with legislation.
Look out for the Food Hygiene Rating sticker. If a business is doing well they will usually be proudly displaying the sticker somewhere on their premises, and if you spot a hygiene problem please report it to Environmental Health.


3rd Annual Community Harvest Dinner
Come show your support for our local food-shed and the people that are working to keep it vibrant! Celebrate local foods from our local farms prepared in a multi-course culinary feast by local culinary talent Gayle Nabrotzky! Enjoy wonderful music from local legends the Burren Band, and local talent Straw Hat! Great conversation and a magical evening of community engagement! Meet your fellow foodies, farmers, gardeners and neighbors, and find out what's happening in your community!
Eastside Urban Farm & Garden Center (View)
2326 4th Ave E
Olympia, WA 98506
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: No|


The papaya fruit (p.Carica) is one of God's greatest gift to Man. It can easily grow in most types of soil with tolerable pH level and bears nutritious fruits. The papaya plant is cultivated or grows wildly in most areas of the tropics. The fruits, weighing 200 grams to 20 kg. can be cooked as vegetable like our famous tinola and achara, eaten as a nutritious breakfast or desert and can provide a good source of livelihood as it has a ready market in any urban center.
Through the years, this lowly plant became the subject of plant breeders due to its nutritional as well as industrial value. Papein from papaya was found to have many industrial uses, mainly as meat tenderizer to cosmetic raw material. Breeders have developed F1-hybrid varieties tolerant to the papaya ring-spot virus, the curse to most growing areas, better yielding and good tasting. KNOWN-YOU SEED CO. of Taiwan and the Fengshan Tropical Horticultural Research Station in Taiwan have been in the high-yielding, great tasting RED LADY F1-hybrid variety, now known world-wide.
The RED LADY qualities - HIGH-YIELD AND GREAT TASTE - made it the favorite of growers and consumers. It is used for cooking as well as countless recipes for dessert and healthy drinks. Papaya is rich in vitamins A, C and Potassium. It also has small amount of thiamine, riboflavin, niacin, has low calorie and low sodium content.
In Taiwan, the 500cc papaya shake, blended chilled papaya mixed with milk, became a national health drink for several years. With proper fertilization and care, the chilled papaya fruit can be a primary ingridients for many great tasting recipes.
Green papaya is a rich source of Papein, a popular meat tenderizer. Recently, papaya whitening soap became a popular household beauty product.
RED LADY F1-hybrid from KNOWN-YOU SEED CO. Plants are vigorous productive and tolerant to papaya ring spot virus. Plants begin to bear fruit a 60-80 cm. height and have over 50 fruits per plant in each fruiting season. Its productive commercial life is 2 years. Fruits are short-oblong on female plants and rather long-shaped on bisexual (bakla) plants, weighing about 1.5 to 2 kg. Flesh is thick, red, with 13% sugar content and aromatic. A goog shipper. Great for fresh market and for processing as dehydrated fruit and achara.
This Livelihood program through the distribution of two-month old RED LADY papaya seedlings grown in the barangay-based seedling nursery is a very effective and high-impact project that can be easily implimented by LGU, baranagay, school or NGO in the Philippines.
A vaiable barangay-based project of 3,000 to 5,000 seedlings will cost 30,000 - 50,000. This includes the cost of a seedling nursery made of wood or bamboo, RED LADY papaya seeds, seeding culture and distribution expenses or about P10.00 per seedling.
To implement these are some useful figures. 100 seedlings can be planted in each location as a barangay-based commercial plantation or 5 to 10 seedlings can be distributed to each backyard garden. 1 papaya plant per 5 persons can be good ratio. This can supply a kg. of papaya per person monthly. A cheap and ready source for vitamin A, C and Potassium for all.
A 5,000 tree project can yield the following:
|Average yield per tree
||67.50 kg or 45 fruits
||9 months for sowing
||12 months for fruiting
|Gross income @ P10/kg
|Cost of production
||P 973,140.00 or P 195/tree
||P 2,401,860.00 or P 480/tree
|Monthly net income
||P 200,155.00 for 12 months


Artisan and scratch baking methods are used to create our fine baked goods, and our team of skilled bakers and pastrycooks, collectively have over 100 years baking experience. Our focus is on quality and we use the best ingredients to ensure that our products are of the highest standard for you. We use finest quality Australian flour, fresh yeast, Australian grains, cheese, ham, dried fruits, malt, oats, butter, and fresh locally sourced produce including beef, tomatoes, mushrooms and onions. We use malt to create the Coffs Coast’s favourite bread, and we are proud that our bread has no added sugar. We know that scratch baking and quality ingredients makes the difference to create delicious and quality baked goods for our customers.
Bananacoast Hot Bake in the Community
Bananacoast Hot Bake is proud to support our local community and each year we donate thousands of dollars as well as our products to community groups, schools and charities.