In other news, I have been busy making cookies and other holiday deliciousness with my mother-in-law. She has been making the same cookies at christmas since SH was little. It's not really christmas for him without his mom's cookies and he really wants me to learn how to make them so I can carry on the tradition one day (although, I have been told that even though I am learning how to make them, he doesn't want me to make them myself until his mom is gone). So this year we came to visit early enough that I was able to help make the cookies instead of just sit around and eat them. It's a good thing I really like baking. Baking has actually been a huge distraction for me over this year of fertility treatments. Not very good for my waistline, but it's been great for my sanity.
Here is what we have made so far:
I think we still have one more batch of cookies and a grasshopper pie left to make. Keep in mind there are only 7 of us here to eat them. If anyone needs me, I will be the one in the corner passed out in a sugar coma.


Green Coffee Beans
Your Natural Immunity Booster And Weight Loss Partner
Green COffee Beans
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Ingredients: Unroasted Green Coffee Beans
Direction for use:
- Take 1 scoop of coffee beans in a dry pan.
- Pour 150 – 200 ml of water over it and let it brew for 5-10 mins. Then filter the brewthrough a fine sieve.
- The healthy green coffee beverage is ready to drink. You can drink green coffee beverage pre/post-meal.
- You can add Honey or Cardamom for a better taste.
From the Manufacturer
It's not just a green coffee it’s a health booster with antioxidant care!
Coffee beans are actually green seeds inside bright Red Cherries.
They are the same as regular black coffee beans, except that they haven't been roasted.
They are high in a substance called Chlorogenic Acid – which is believed to be the main active ingredient in green coffee beans.
Revolution of Coffee
- When coffee seeds or "beans" are roasted, their levels of chlorogenic acid decrease and caffeine content increases.
- It helps to balance the health and day to day life.
- 3X more antioxidant than Black Coffee
Fostering life through innovation
Inspired by nature, we put dedication to innovate a mixture of the old "PURITY" and the new "SAFETY" with a dash of surprise that has resulted in better health benefits and created the finest range of nutritional supplements & weight management products.
- Maximum Shelf Life: 18 Months
The coffee you enjoy every day has taken a long journey to arrive in your cup.
Coffee seeds are generally planted in large beds in shaded nurseries. The seedlings are watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted.
Fine Arabica Cherries are harvested, and they are picked individually by hand. Pickers rotate among the trees every 8 to 10 days, choosing only the cherries that are at the peak of ripeness.
Processing The Cherries
The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. In order to avoid the cherries from spoiling, they are raked and turned throughout the day.
Milling The Beans
Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections. Beans are sized by being passed through a series of screens. They are also sorted by using an air jet to separate heavy from light beans.


What is Cafamino?
Cafamino is a premium take on the morning staple, 3-in-1 coffee! We have taken the health benefits of protein, combined it with locally harvested Arabica beans, and transformed it with the top-end method of freeze-drying. All these elements come together as a superb coffee experience that is sure to keep you energized for the rest of your day.
Where to buy Cafamino:
Cafamino is available to purchase through the following
Cafamino is: 3-in-1
All you need in a cup of joe
No need to bust out the pantry– we got you covered! We have formulated Cafamino with the perfect amount of brown sugar and non-dairy creamer to deliver optimal flavor.
Cafamino is: proteinized
To get you through your busy day
Protein isn't just for gym buffs and bodybuilders, everyone needs it! In fact, protein is essential for:
Building and repairing body tissues
Recovering from fatigue
Stabilizing blood sugar levels
Maintaining energy levels throughout the day
These are just some of the reasons why we chose to incorporate soy protein isolate into Cafamino.
Cafamino is: 100% Arabica
Locally sourced and harvested
Cafamino's freeze-dried coffee is made using locally sourced and harvested Arabica beans. We work with suppliers from Sagada to get the best in Arabica that the country has to offer.
When you purchase Cafamino, you not only get a great coffee experience but you also contribute to the growth of the local coffee industry.
Cafamino is: freeze-dried
The best of the best in coffee processing
Ever wonder why other instant coffees taste so different from brewed coffee? It's because most commercial instant coffees use the spray dry process. This subjects the instant coffee to heat which deteriorates the taste and aroma of coffee– even before you prepare it yourself!
We at Cafamino use the freeze-drying process for our product. Instead of heat, the coffee is dried in a vacuum under low temperatures. This allows for the flavor and aroma to be preserved in a way that typical spray-dried coffee can't be.
Have additional questions?
Feel free to message us through our selling platforms. You can also send us a direct message through this form.
© Cafamino. All rights reserved.


KOVE offers delicious restaurant dining in Port Macquarie
Serving an affordable and delicious dining menu, KOVE restaurant offers a fresh dining experience with a spectacular view over the Hastings River.
Some of the menu items include Garlic Prawns, Beetroot and Pumpkin Salad, Pork Belly, Veal Scaloppini, Lamb Rump and a selection of burgers. Click here to see the full menu.
The KOVE also dishes up some great weekly specials. They include 2 for $25 Tuesdays, Curry in a hurry Wednesdays, $20 KOVE combo’s that include your choice of house beer, wine or soft drink, as well as our $12 daily lunch specials.
The KOVE is family-friendly with a Kids Cubby indoors and The Backyard outside, for the bigger kids.
Lunch: 11.30am – 2.30pm
Dinner: from 5pm


History of Albariño
In the late 1800’s the Gomes family chose to settle and farm Andrus Island because of its extremely fertile, oxygen-rich soil and water from the CA Delta. This is where our Albariño grapes are grown, lovingly tended to and hand picked to produce a crisp and refreshing wine. The Gomes family’s strong Portuguese heritage is displayed in our wine with the vibrant flavors of apple, pear and citrus. Albariño pairs well with many appetizers, pasta, fish and poultry.


Instead of the old WIAW where I eat pretty much the same thing I did last week, I thought I'd show you all a recipe for what I'm having for lunch; Corn Chowder soup!
I found the recipe somewhere online, but changed it quite a bit so I suppose it's pretty much my own now. I'm always annoyed that recipes are for loads of people, so I've tailored this recipe to one serving to make it easier, although obviously you can just double it up for 2 people.
- Anchor light spreadable 7g
- Red pepper - 30g diced
- White onion - 10g diced
- Turkey bacon (or pancetta whichever you fancy) - 2 rashers cut into strips
- OXO chicken stock cube made up to about 250ml
- Sweetcorn - 75g
- Potato - 70g cut into cubes
- Onken Fat free natural yoghurt - 30g
- Melt the butter off in a saucepan and then add the onion, pepper and turkey bacon. Fry off gently until softened.
- Add the stock and bring to the boil, this is where I added a dash of cumin as I wanted my soup to have a bit of spice to it, this is completely optional.
- Leave to simmer for a few minutes and then taste to see if any salt or pepper is needed. Then add the potato and bring back to the boil.
- Add the sweetcorn and leave to simmer for 10-15 minutes, until the potato is cooked.
- After the potato is cooked, transfer to a blender and blend until pretty much smooth. It will still be a tad thick and a tiny bit lumpy, but that's normal and I mean come on, nobody like a watery soup.
- Put back into the pan and add the yoghurt, cooking gently on a low heat. Then add the parsley and a few cubes of crispy pancetta on top if you want and you're done!
If you want to made this soup a few days ahead, just make up to stage 5 and put in a sealed container in the fridge. Just heat back up then add the yoghurt and simmer for a few minutes on the day you want to eat it! I had mine with a few crackers but you can serve it with bread or anything you like really. It's a really filling lunch and only 259 calories with only 7 calories from fat. Perfect for these chilly winter days.
Hope you have a great Wednesday and as always, feel free to post your WIAW's and comments below!


New Local San Diego Flavor!
Pechanga Arena San Diego management have been working hard to bring you the best in entertainment and we are now ecstatic to bring you the best in local food and beverage. You’ll want to arrive early to sink your teeth into this:
Back in March of 1987, Gina and Vince Marsaglia, a pair of siblings in their 20′s, bought a struggling pizza place in the sleepy coastal town of Solana Beach, just north of San Diego. From a funky storefront on the famous Pacific Coast Highway the duo ran the “Pizza Port” with a classic menu of pizza and chicken wings to which they added their own “San Diego” twist. Word spread quickly and it wasn’t long before Pizza Port was a local favorite.
It all started when Salvatore Nicolosi immigrated from Sicily to America in 1906. Salvatore and his wife, Francesca, opened their first restaurant in 1952 in Mission Hills, California.
After Salvatore passed in 1954, the restaurant was taken over by his family. As the eatery grew in popularity, their desire to expand brought new locations and San Diego’s first delivery service featuring two Yamaha motorcycles with boxes on the back to transport pizzas.
Nicolosi’s has had various locations over the years, but all have brought the same Sicilian family recipes and authentic atmosphere that customers are drawn to. In addition, Nicolosi’s has many dedicated employees working at their restaurants for more than 25 years, and in some cases more than 35 years. These employees are part of the family, and have been serving loyal guests for decades.
Nicolosi’s now has two locations in San Diego and is owned by one of Salvatore’s grandson, Ron Burner, along with his wife Barbara. They still use many of the traditional family recipes that were brought over from Sicily, and its authentic cuisine and home-style coziness has made Nicolosi’s a San Diego monument for true Italian cuisine.
Stella Artois Lounge and throughout the Concourse
CaliFino is a premium grade, 100% blue agave craft tequila that has been custom created to achieve the best taste, scent and quality. Careful craftsmanship has been taken to preserve the sweet agave taste and scent, allowing one to enjoy the wood barrel taste of our product’s aging process.
Sourced from The Highlands of Arandas, Jalisco, an area known for its sweet agave and for churning out some of the best tequila in the world. This is because the agave is grown at a higher elevation in red soil in order to get more sunlight and in turn produce more residual sugars, viscosity and body weight to the agaves. We are confident that one sip will make you an instant fan of our CaliFino brand.
Throughout the Concourse
At Just Enough Wines we believe that the wines worthy of your relaxation ritual are both lusciously delicious and aligned with what you value. That’s why we created a more conscious drinking experience: pleasure-forward, perfectly portioned, consciously canned wine. Each can is 1.5 glasses of premium minimal intervention wine, packaged sustainably and ready for enjoying, whenever and wherever you are. Choose from our six different varietals each with delicious tasting notes you can’t help but savor.
Aloha! We’re always on island time at Maui Wowi Hawaiian. Come sip some fresh fruit smoothies or a frozen cocktail available in a variety of tropical flavors and enjoy a vacation in a cup. Visit Maui Wowi Hawaiian Smoothies near Section 23 at Pechanga Arena San Diego. Mahalo!
Alcohol Serving and Consumption
Pechanga Arena San Diego and its food and beverage concessionaires have adopted an alcohol policy that is designed to protect guests and the community from alcohol-related incidents.
Guests are expected to obey all state and local laws governing the purchase, possession, and consumption of alcohol. It is illegal for anyone under the age of 21 to consume alcoholic beverages. In addition, the following items are to be noted:
- Pechanga Arena San Diego reserves the right to deny entry to anyone who appears to be impaired.
- Alcoholic beverages will not be served in containers larger than 24 ounces.
- There shall be a maximum limit of two alcoholic beverages sold to each Guest, per purchase, per valid ID.
- All Guests who appear to be younger than the age of thirty-five (35) will be asked to show positive identification prior to being served alcoholic beverages. Acceptable forms of valid United States identification are: Driver’s License, Passport, United States Passport Card, State Issued I.D. Card w/ Photo and birthdate, Military I.D. w/ Photo and birthdate.
- Pechanga Arena San Diego reserves the right to eject anyone under the age of twenty one (21) who is observed to be in possession of, or consuming alcohol on the premises.
- Pechanga Arena San Diego and its food and beverage concessionaires will implement ongoing responsible alcohol management training sessions for its serving staff.
- For most events, alcohol service in the outer concourse and seating area will end one hour prior to the scheduled end time. We stop service for hockey games promptly at puck drop for the third period and at the start of the fourth quarter for NBA games. Service may continue inside the Stella Artois Lounge however guests will not be allowed to exit the lounge with alcoholic beverages in hand.
- Guests must discard alcoholic beverages prior to exiting the building.
At our main concession stands, you will find:
- Hot Dogs
- Nachos with cheese
- Potato chips
- Fresh popped popcorn
- Super pretzels – soft and Bavarian pretzels
- Warm churros
We also serve the following specialty foods*
- Rocky Mountain Chocolate and Dip N Dots (Section 17A)
- Joe’s Mini Doughnuts & Corndogs (Section 21A)
- Arena Grill (Section 17)
- Toasted Tortilla (Section 4)
- Phillys and Fries (Section 10)
*Some stands may be closed for select events.
The Pechanga Arena San Diego is proud to serve the following beverages:
- Monster Energy Drinks
- Coke products, including Powerade
- Budweiser products
- Goose Island, Elysian North and Elysian South
- Stella Lounge (Full bar, located on the North Concourse)
- Tap Haus serving all local brews (Section 7 & Section 19)
*Please note that for selected events all drinks will be poured vs served in a can or a plastic bottle. We appreciate your patience as we work to provide a safe environment for all.
Our concessions were crafted by:
Whether we have 80 seats or 80,000, we obsess about every detail of the guest experience to make sure it’s the best it can be. That’s because our restaurant roots helped us pioneer the idea of premium dining at sports and entertainment venues. When the action starts, how about crab cakes and beef tenderloin? Lemon garlic chicken and a nice chardonnay? Even the hot dogs and nachos will be the tastiest in town! We serve up “fan”-tastic experiences at over 100 exhilarating locations around the world and the hottest events, from the Super Bowl to the Kentucky Derby, and every major league championship game in between.


In a medium pot heat oil, and sate onion until you reach gold color.
Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.


I just posted an article about four common edible plants on the About.com Survival Skills site. Yes–plants such as dandelions, clovers, cattails, and nettles can help give you energy in a survival situation, but many of these common edible plants can also be good–or even really, really good–to eat when you prepare them in your own kitchen. Wild plant recipes abound, but I wanted to share a few here that relate to the common edible plants I just wrote about.
For a lot more information about how to harvest and prepare stinging nettles, click here to view the nettle information on the About.com Local Foods site. One recipe I wanted to highlight: Stinging Nettle Pizza, described as having an “earthy yet nutty flavor” with bubbly cheese that’s melted on a sizzling pizza. Yum!
Dandelion Root Coffee
I recently read Rebecca Lerner’s book, Dandelion Hunter. The book contains several recipes, and Lerner also often posts recipes on her blog at http://firstways.com. Since I’m a coffee lover, I couldn’t help but get my curiosity perked by her recipe and blog post, “Dandelion Coffee: better than the ‘real’ thing!”
Red Clover Pancakes
Clover leaves and flowers can make a nice addition to any salad, but I found a website page devoted entirely to red clover recipes. The recipes range from red clover cocktail infusions to the red clover pancakes and red clover almond biscuits.
Try out one of these recipes, or leave a comment here to share some of your favorite edible plant recipes.
P.S. The above photo is of neither nettle, cattail, clover, or dandelion. It’s just a pink desert flower I saw once when I was thirsty after climbing in western Colorado. Even though I felt tempted to pluck it and eat it right there on the spot, it was so beautiful that I spared it and only took a photo…


Hello friends, Welcome again to my New Blog about Introduction of vegetable Production. In this Blog we cover those entire topics that are related to Agriculture. For more Knowledge about Agriculture you may visit and subscribe my you tube channel- ecohill agri. The Link is given Below-
Before Starting we state that- This Blog is very important for All the Agricultural Students. Because in this Blog we totally cover the topic about Introduction of vegetable Production. And In this Blog we try to say all about vegetable production in simple Language, hope this may help you.
In this Blog, we try to understand-
- What is vegetable Production?
- What comes under Vegetable production Topic?
- Which things are sowing under Vegetable Production?
- How they are sown and harvest?
- When they are sown and harvest?
- When and how we can sell those things in the market?
- When their Price Rate is High and Low?
Introduction about Vegetable Production
From the word- Vegetable Production, we can understand that – we Produce vegetable, we grow and cultivate vegetables. Even those vegetables are cultivated in large field, in our home or in the roof of our house. Now a day, there are many technologies are discovered- By those technologies, we can grow vegetables in Air, that farming system can be known as Aeroponic farming System.
One Important Question comes in our mind that- We sow vegetables but now what we are doing from that vegetables? And what is the use of sowing of vegetables.
So, here a word “Purpose” comes, means different-different Farmers sow vegetables for their different-different Purposes. Here we try to understand- what is the meaning of Purpose. Here Purpose indicates Aim, means different-different Farmers sow vegetables according to their different-different aims.
For example- Some Farmer’s aim is to sell their vegetables in Market. So they grow their vegetable in large field, means he produces vegetables for his Marketing Purpose. In this example, Purposes is Marketing.
Next example- Suppose any farmers produce vegetables only for their Family use. So he grow vegetables only in small field or scale. Such as Backyard of their House.
As this way, different-different farmers grow their vegetables for different aims and Purposes. Such as- Marketing Purposes, Economic Purposes, Commercial Purposes, Family Purposes, Exporting Purpose and so on.
You are so surprising when you hear that Vegetables Production is not started from 200 to 400 years, It is started from eight to ten thousand years ago. But In Ancient Time, Vegetables are produced for only Family Purpose not any other Purpose. But Now a day….. Vegetables are not produced for only family Purpose but they also produce for some other purposes such as Marketing Purpose, economic Purpose and so on.
Vegetable Production is also known as vegetable farming because Vegetable Production means to Produce Vegetables. Without any cultivation and Farming, we cannot grow vegetables, means Vegetable Production and Vegetable farming both are equal and same, so vegetable production is also known as vegetable farming. Hope You understands vegetable Production easily.
Definitions of Vegetable-
Suppose we know all the information about vegetable Production but we don’t know 1% knowledge about vegetable- that what is vegetable?, then it is so shame for us. Let’s know about the original meaning of vegetable.
Friends, There are many definitions exist that define the vegetables. And there are so many confusion for that definition of vegetables. Some definitions are given below; Let’s see one by one-
- 1st definition- Vegetable means all that Plants and their Parts (such as- Stems, Leaves, Flowers, Fruits and Roots etc.) that are edible means that can be eaten.
- 2nd definition- Vegetable can be defined as the edible Plants and their edible parts that can be eaten after cooked.
- 3rd definition- Vegetables are also defined as that edible plants and their parts that can be eaten in both condition, Either raw or cooked.
- 4th definition- Vegetables can be also defined as that all edible plants and their parts that can be eaten except – Seeds and Ripened ovary.
For more knowledge about Vegetable Production, you may visit my you tube link-https://youtu.be/xtrmnupEjSs
- Vegetable Production in India : Most Profitable Agribusiness of every time upto 2020
- Vegetables and Vegetable Market : An Overview about best Farming and top 15 producer of veggies
- Cultivation Practices of 10 common Veggies : Better and Simple way to
- wheat crop and its cultivation: 2nd most famous kharif crops
- Kharif crops : Finger millet and Cow Pea (2 most usable crop)
It is Arpan Priy Das from west champaran, Bihar. Arpan started his blog about agricultural information named as “ECOHILLAGRI.COM ” He started his blog ecohillagri.com to help many agricultural or other students as well as farmers. so, it is necessary for them to learn about agriculture that is useful for students as well as farmers and that all concepts are present in this blog.


Being sick sucks. It completely disrupts my routine. I can’t workout. I can’t do yoga. I can’t TEACH yoga (so that means I can’t work and make money to pay bills). Hell, I can’t even have a drink to drown my sorrows. Ok, well, maybe, I could make a hot toddy and make my dad proud…
I woke up on Monday with a tickle in my throat, said to myself “it’s just allergies”, only to get progressively worse throughout the day. Tuesday morning started with a headache, sore throat, congested chest, and overall grumpiness from getting approximately 57 minutes of sleep. It was a little late to try to get my classes covered, so I powered through 3 fitness classes, stayed as far away from my students as possible, and tried to whisper encouragement to my bootcamp style circuit classes in the afternoon (note: whispering “great job”, “you’re kicking ass”, and “dig deep, you only have a few seconds left” is not very motivating).
All day, all I could think about was chicken soup. Not chicken noodle soup, but a hearty, brothy, veggie filled chicken soup, with lots of healing herbs and spices. I bought my organic, free range rotisserie chicken, picked off all the meat and boiled up the carcass with leeks, onion, garlic, ginger, golden beets, and loads of turmeric (you do know that turmeric has amazing anti-inflammatory benefits, don’t you?). I boiled that shit up for about 45 minutes, strained all the solids out, and ended up with about 10 cups of amazing flavored broth.
I used that broth to make my comfort soup (this post is about comfort food, sick people comfort food, not hangover comfort food, that’s a whole different story). Soy sauce + coconut sugar + ginger + jalapenos + shredded chicken + bok choy + green peas + bean sprouts + cilantro + avocado. I like food with a cultural identity problem. This soup is part Asian, part Mexican. I sat on the couch, binge watching Bloodline on Netflix, and consumed about 4 cups of that soup. I instantly felt better.
Before going to bed, I mixed up some coconut oil + Thieves Oil, slathered it all over my feet (something about large pores in your feet allowing for best absorption of essential oils), put socks on and went to bed. Thank the Buddha Rob was not here, the bedroom smelled like a hospital room!
I woke up this morning feeling better, but still not good. Mostly feeling sorry for myself, I wandered around the house listlessly, trying to motivate myself into putting laundry away, or washing my umpteen dishes from my soup adventure last night. I did succeed in getting my yoga classes covered so that I don’t have to subject any more people to my hacking cough and “sultry” voice. I realized I had not eaten breakfast yet. What is that they say? Feed a cold, starve a fever?
One of my go-to comfort foods is toast. I LOVE toast. I threw a leftover baguette in the toaster oven, buttered it with approximately 1 lb. of Kerrygold, and topped that with homemade raspberry jam I brought back from my last visit to my granny’s pantry in Scotland. Every. Single. Bite. Was. Heaven. On earth. Pair that with a hot cup of tea, and that right there is childhood comfort.
As I sit here and sip my ginger turmeric hot honey tea, I close my eyes and pretend that the warm fire I feel in my chest from the chile infused honey is the warm fire chesty feeling you get when drinking a hot toddy with some REALLY strong scotch whisky.
Jules’ Culturally Confused Chicken Soup (omit all chicken if you’re vegetarian, duh)
Ginger (as much as you like)
Garlic (as much as you like, I used 3 big cloves)
Turmeric (I used approximately 2 tbsp)
1 golden beet, roughly chopped
1 yellow onion, roughly chopped
1 leek, roughly chopped
Boil all ingredients for ~ 45 minutes to an hour; strain liquid; discard solids.
3-4 cups broth for a healthy single serving
½ jalapeno, diced
1” piece of ginger, minced
1 tbsp soy sauce
1 tbsp coconut sugar
4 oz.shredded chicken
1 cup frozen green peas
1 bok choy, chopped
1 cup bean sprouts
Bring broth, jalapeno, ginger, soy sauce, sugar to a boil for 10 minutes; add chicken and peas, cook 2 minutes; add bok choy, cook 30 secs-1 minute; add bean sprouts. Remove from heat. Ladle soup into huge soup bowl. Add cilantro and avocado to the bowl. ENJOY!
Put bread in toaster/toaster oven. Toast to taste.
Spread butter while toast is still hot (and don’t be freaking stingy, spread the butter all the way to the edges of the bread)
Spoon homemade jam over melted butter
Turmeric Ginger Hot Honey Tea
Boil filtered water, honey, turmeric, chopped ginger; strain water. Use flavored water with your favorite tea bag/loose leaf tea (my personal favorite right now is the aveda tea, it’s the bomb).


Lumiere provides your horse with an herbivore-friendly source of essential alpha-linolenic acid (omega-3), plus digestive support for horses on hay or grain rations. ALA is essential for the moderation of pro-inflammatory prostaglandins, which are found in abundance in grain-based feeds and oils. Lumiere’s flax is stabilised to prevent oxidation of beneficial fatty acids.
Does my horse require ALA supplementation?
While horses on a purely-pasture diet will likely be obtaining adequate ALA, so may not require supplementation, even a grain-free diet of hay still has some requirement for ALA, as the ALA found in fresh pasture is rapidly degraded in the drying and storage of fodder.
Wholeground, stabilised flax seed vs flax seed oil:
Wholegrain flax is approximately 41% fat, 20% protein and 28% fibre. While flax oil is good for providing the fat component of flax seeds, these little bundles of goodness have so much more to offer than just their healthy fats!
Feeding whole ground flax means that you are also providing your horse with:
Amino Acids – Flax seeds are an excellent source of amino acids, for muscle growth and tissue repair.
Lignins – Anti-inflammatory compounds which also play a role in apoptosis (programmed cell death), making them a focus of cancer research.
Soluble Fibre – A mucilagenous gel which is a prebiotic (food for beneficial gut microbes), and is beneficial for the regulation of blood sugars, helping to avoid sugar spikes and related behavioural issues, as well as the early onset of metabolic disorders. Soluble fibre can help pick up sand to prevent sand colic, and will help to soften dry, hard stools.
Insoluble Fibre – Promotes regularity and stool bulk.
Antioxidants – Prevent oxidative damage to healthy tissues and improve blood quality.
Raw, Wholeground Stabilised Flax vs Cooked or Soaked Flax:
Though full of goodness, the flax seed sports a tough outer seedcoat, which isn’t easily broken down by digestion. Cooking can help to soften the seedcoat, however, besides being labourious, it can also break down beneficial nutrients. Grinding fresh, raw flax seeds makes all of the internal goodness of the flax seed readily available. But is it safe?
For a while, raw flax seed was widely considered unsafe to feed to horses (or anybody!) due to the production of hydrogen cyanide as raw flax mixes with water (or saliva). The good news is, equine digestive acid halts the enzymatic reaction responsible for creating toxic cyanides. So, as long as you aren’t leaving flax to soak for extended periods of time prior to feeding, there is no saftey risk.
Another concern when feeding raw flax is that the seeds begin to oxidise rapidly after milling, destroying the valuable fatty acids. For this reason, grinding flax fresh right before you feed is the most common recommendation, and if you have the time and equipment, it makes for an economical way to feed your horse flax. To address the oxidation issue, we stabilise our freshly-milled flax, to ensure your horse is receiving all the healthy benefits of fresh ground flax, whilst saving you the work of having to grind fresh seed for every meal. So, if the daily grind is not for you, Lumiere may be your ideal solution.
Recommended Usage Rates:
Your horse’s requirement for ALA will vary depending on other dietary factors. As a general rule, we suggest anywhere from 20-60g of Lumiere per 100kg bodyweight. For a 500kg horse this equates to 100-300g of Lumiere daily, fed in one feed or split between AM & PM feeds.


The citric acid is a noteworthy reason for acid reflux. Lemons can start up acid reflux by initiating pepsin. Pure Citric Acid, 5 Pound - Food Grade & Non-GMO- Natural Food Preservative, acid Lemon All Purpose Cleaning Agent, Beauty Ingredient- by Spicy World 4.
Citric acid is a weak acid, with a pKa of 2. Basically, outside the body lemon juice is acidic; inside the body after its minerals separate, its impact is alkalizing. Do I substitute the citric acid Lemon acid (Ball brand) directly or do I need to make a solution with water.
So, it’s important to ingest lemon juice sparingly, assuming the acid can and will eventually affect your tooth enamel. Both of these acids turn the universal indicator red, proving their acidic nature. Overview Information Lemon is a type of citrus fruit. Acid reflux occurs when stomach acid flows up into the food pipe.
Pepsin is the enzyme in the stomach that separates proteins. It’s not until lemon juice has been fully digested and metabolized that it becomes alkaline. Average acid-strength of fresh lemons is about 5 percent (also the labeled strength of reconstituted bottled lemon juice; some strains of California lemons are less strongly acidic, however). Lemon juice is just acidic fluid and the virus was shown to be viable down to a pH of three, which is right where lemon juice would be on the pH scale.
The figure shows the analysis of lemon juice by a high-performance liquid chromatography organic acid analysis system. Lemons contain about 1. Lemon mixed with water is thought to be alkaline by many people, which actually isn’t true, but the effect of lemon water on your kidneys is that of alkaline.
The citric acid could unwind the lower esophageal sphincter (LES). Being in solution naturally, it’s about one-sixth as effective volume for volume as ascorbic acid for preventing darkening. Lemons and other citrus fruits are rich sources of naturally-occurring citric acid. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages.
05 grams per milliliter. Citric acid from lemons and limes is often used as an additive in food preparation, both. The straw on his head references to lemonade, the drink that uses lemon as its ingredient. Acids present in lemon: 1. The acids in lemons are citric acid, which makes lemons tart, and ascorbic acid, which is vitamin C. It may also irritate your mouth, throat, and.
Are Lemons Alkaline or Acidic? The natural lemon (citric) acid can wear away the enamel (outer layer) of your teeth. Lemons contain two acids- citric acid which is a acid Lemon weak acid and ascorbic acid which is generally known by the name vitamin C. Lemon and vinegar both are acidic in nature with pH acid Lemon between 2-3 for lemons and 3-4 for vinegar. The most significant difference between lemon juice and vinegar is the type of acid.
The citric acid found in lemons and limes is much more plentiful than that of grapefruits and oranges. So indeed, lemon juice is both acidic and alkalizing. Today we are extracting citric acid from some large large lemons. Nutritional Data on Lemon Juice. The main organic acids contained in the flesh of lemons are citric acid and malic acid. Lemon juice, in its natural state, has a pH which ranges between 2 and 3, which makes it extremely acidic. See more videos for Acid Lemon. What the research says.
A lemon is an acidic fruit with a pH ranging from 2 to 3. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. Citric Acid :Citric acid is a weak organic acid that is found in concentrated amounts in citrus fruits, especially lemons and limes. The fruit, juice, and peel are used to make medicine. Lemons contain citric acid, which is corrosive and damaging to tooth enamel. Lemon juice contains high levels of citric acid, with around. The recipe calls for apple cider vinegar.
The alkalinity of a food, in scientific or dietary terms (what is known as the popular alkaline diet) depends on the amount of protein, phosphorus, potassium, calcium and magnesium in food. Lemon juice is on average five to six percent citric acid. Citric acid is found naturally in citrus fruits, especially lemons and limes. While lemon and citrus alone is bad for acid reflux, and can even prompt an episode or make one worse, it can make your reflux problems better when that lemon juice is mixed with water. Lemons are rich in vitamin C, also known as ascorbic acid. However, once metabolized by the body, it produces alkaline byproducts. Does it work, and is it safe?
Lemon is an acidic fruit with a pH of 2, thanks to ascorbic acid (vitamin C) and citric acid, which makes up about 8% of the dry fruit weight. Citric acid powder is a natural fruit acid used to preserve or emulsify foods and is responsible for tartness in fruits such as lemons or limes. His name may refer to how lemon juice is about 5% to 6% citric acid. I have seen conversions for the acidic powder for lemon juice and vinegar, but also conversions with the citric acid mixed in water. ANSWER The theory is that alkalinizing your body (i.
Citric acid is the only active ingredient in lemon juice that’s in a high enough concentration to do anything. DIY citric acid is possible and can be made by combining citric acid crystals with distilled water or utilizing lemon juice paired with other chemicals. Something with a similar acidity level is vinegar, while apples are slightly less acidic, and sulfuric acid is more acidic. 3, writes Robert Clemens in his book “Organic Acids in Citrus Fruits.
7 out of 5 stars 2,438 . Nutritionally, they’re almost identical and share many of the same potential health benefits. The study found that the virus can, indeed, survive in acidic environments. Because they are acidic and high in sugar, biting into lemons can damage tooth enamel.
It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. This is because lemons contain high amounts of citric acid, as well as ascorbic acid and malic acid. The concentrate is then either stored at low temperature in.
Vinegar is acetic acid which itself is a. More Acid Lemon images. However, the effects of lemon juice can vary from one person to another. I would prefer to use the citric acid powder directly for a thicker salsa. 1 Most of the side effects of lemon are due to its high acidity, and some are due to vitamin C overdose. Lemon juice has an acidic pH before it is digested. Lemon juice has an acidic pH before it is digested. Limes are small, round, and green, while lemons are usually larger, oval-shaped, and bright yellow.
Acid Lemon Jung’s Dream Interpretation Method After first using Freud’s method of free associations, Jung considered that this approach did not take into account the whole dreamlike framework. Lemon juice is a very acidic fruit juice with an average pH of 2. This makes the acid go into the throat. Citric acid can be used in food coloring to balance the pH level of a normally basic dye. It’s what gives them their tart, sour taste. Lemon juice has citrus extract. rickets and tuberculosis.
Citric acid is quite a useful molecule in general, but I don&39;t have any particular uses for. making it less acidic or raising the pH) creates a less appealing environment for. A manufactured form of citric acid is commonly used as an additive in.
Presently what are its long haul advantages, markers of general pH level in the body, and special cases for the individuals who might not be prescribed to take it? Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. 44 grams of citric acid per ounce of lemon juice.
However, lemon juice is still acidic until your body digests it. But it’s actually cheaper to go out and buy pure citric acid and dissolve it in water. Lemon concentrate of 400 ± 5 GPL is most commonly produced.
So no, gargling with or drinking lemon juice or water is not going to be useful in killing coronavirus. Hence, lemon juice is acidic, not alkaline, in nature. ” He notes that citric acid is the predominant organic acid in it, with smaller but significant amounts of ascorbic acid (vitamin C) 1. About whether the lemon is alkaline, that is another issue other than the acidity or presence of citric acid in the fruit. Citric Acid in Lemons Citric acid is a compound considered weak and is found in fruits, such as lemons, oranges and grapefruits. The sourness of citrus fruit is the taste of citric acid.
His ability references how acid can usually corrode metal. Lemon might seem cheaper than a properly formulated skincare product, but it turns out it isn’t even that cheap. 2, giving it a sour taste. The exact level of citric acid in lemon juice can fluctuate; but in general, lemon juice is highly acidic, with a pH of 2, because of the high percentage of acid it contains. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2. The acidic nature of lemon juice turns into alkaline when combined with water or other ingredients. Kloss writes: “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. He is based on the genus Citrus limon, commonly known as a lemon.
Since the major soluble solid in high-acid fruit (lemons and limes) is citric acid, not sugar, lemon and lime concentrates are produced and sold on the basis of grams of equivalent citric acid per liter of solution (GPL). If you were to freshly squeeze the juice from a lemon and use pH testing strips to determine its pH value, you would definitely see a strong acidic reading of about 2. However, drinking lemon juice doesn&39;t change body pH. These alkaline byproducts can make your urine more alkaline but have very.
Vinegar, on the other hand, is comprised of acetic acid. When a person mixes lemon juice and baking soda, the citric acid reacts with the sodium bicarbonate to produce a. Can lemon juice decrease the chance of getting COVID-19? Lemon is an acidic substance, though many people believe it can help to reduce acid reflux.
It is a powerful antioxidant and helps protect your body against cell damage that could be caused by acid reflux. The juice also contains malic acid. People use lemon for conditions such as the common cold, a disease caused by vitamin C.


Feves au lard Recipe Ingrédients
- 1 quart (4 tasses) of blanched or navy haricots secs
- Trempage fragrance
- 1 litre (7 tasses) chilled water, about (pour la cuisson)
- 3 émincés oignons
- 250 g (1/2 pound) salted fat, uncut and chopped into lardons
- 3 Italian tomatoes, cut into cubes
- 5 bacon slices, cut into lardons
- 250 ml (1 tasse) (1 tasse) de la ketchup
- 125 mL (half a teaspoon) de la mélasse
- cassonade 60 ml (1/4 tasse)
- 30 mL (2 cups soupe) balsamic vinegar
- 5 mL (1 cup tea) dry moutarde
- 5 ml (1 c. à thé) de sel
Feves au lard Recipe Préparation
- Put the haricots in a large bowl. Close the tiède jar and leave it to rest for a night at room temperature. Add water as needed to ensure that the haricots are always well covered. Rinse and drain.
- Put the grill in the center of the oven. Preheat the oven to 120°C (250°F).
- Mix all of the ingredients in a large casserole or a cocotte with a capacity of approximately 4.5 litres (18 tasses). Poivrer.
- Pour in enough cold water to cover the haricots mixture to a depth of 5 cm (2 po). Carry ébullition.
- Remove the fire. Couvrir et cuire au four for about 7 hours, stirring every hour, until the haricots are tender. Add water as needed during the cooking process.


A healthy diet not only takes careful grocery store shopping but significant prep time in the kitchen. It’s a lot of work to constantly be eating tasty, nutrient-dense foods. Are you too busy or too tired to prepare healthy meals for yourself every day – so many of us are in the same boat. Here are a few workarounds.
Here are 13 meal prep hacks, tips, and tricks that you can try at home:
1. Buy Fruits
Apples, pears, oranges, and bananas can be eaten on their own. Though not everything you feast on will be something you can eat in one hand, this type of snack is tasty, easy to carry, and is ready to have with no prep work involved whenever you like.
2. Try An Instant Pot
Trying an instant pot is another meal prep hack that you need to know. An Instant Pot is a great way to toss in protein, some veggies, or whatever you’d like to have dinner-wise and let it slowly cook throughout the afternoon. If you want a quick meal though, Instant Pots and pressure cookers aren’t going to offer much.
3. Make Leftovers
Always make leftovers. When you do have the time to cook a good-sized dinner, have some leftovers put away for future lunches and dinners. This way, you won’t feel so bad about dedicating an hour or longer towards a single meal. You can spread it out across multiple meals.
4. Meal Delivery Services
Organic meal delivery services are easy ways to get healthy, fresh meals to you that don’t require any prep work. Have a nutrient-dense, clean meal ready to dig into for dinner every night. Affordable and readily available, this is the best way to enjoy a convenient dish with no meal prep.
5. Freeze Your Own Meals
Some leftovers you aren’t going to want to eat for more than a couple days in a row so freeze them. A lot of meals can be frozen with ease, like stews and soups, lasagnas and casseroles, and more. Once again, when you do have the time to make these sorts of things, really take advantage of that.
6. Try Batch-Cooking
Batch-cooking is to make a large amount of something. Set it into portions and put it in the refrigerator, ready to pull from when you need to eat. This can be done with rice, quinoa, and salads. Though not every meal works like this, a lot can. If you know you have an extra hour somewhere in the week, put it to this.
7. Cook Meats Ahead of Time
Something like chicken can be cooked in large batches and put away. It’s as easy as poaching some chicken breasts and then putting them in the fridge for another time. When you want chicken, take it out, toss it in a pan, throw on a sauce, and heat it up. You’re done.
8. Make Trail Mixes
A homemade trail mix is tasty and custom to your own tastes. Blend in chocolate chips or other treats alongside nuts and dehydrated fruit to come up with something in line with your taste preferences. A trail mix can be taken by the handful and dumped into a bowl or put in a food container for lunch. It’s a lot healthier alternative than sugar-filled alternatives like cereal.
9. Cans of Non-Perishables
Cans of food aren’t the healthiest. They are packed with sodium. That said, a Chef Boyardee cooks up quick in a pot or can even be put in the microwave for a few minutes. If you’re concentrated on healthy eating though, this type of eating is best avoided.
10. Order From Local Restaurants
Though costly, ordering a meal from any of your local restaurants isn’t something to avoid. Occasionally, it can be a nice way to introduce yourself to new dishes and support a local business. At least once a month, it’s not a bad idea to try ordering from a local restaurant. Shopping a meal delivery service with regular delivery can be similarly advantageous.
11. Make Fruit And Veggie Shakes
Everyone loves snacks because they’re quick and easy. They’re also empty calories a lot of the time. How you can work around this is by taking some time and making shakes instead. A vegetable or fruit shake made in large batches can be put away in the fridge and taken by the cup when you need something fast.
12. Healthy Frozen Foods
The frozen food aisle at grocery stores has changed a lot in the past two decades. Frozen foods are a wide category, however, there are many healthy meals in bags and boxes that can be tossed into a pan, heated, stirred, and are ready to serve. Though it can be expensive if you’re eating like this regularly, it can be very healthy although this depends on the brand.
13. Buy Glass Containers
Glass containers can be put in the oven, microwave, and then stored in the fridge. Though containers made from plastic are cheapest, glass allows you to prepare small dishes that only have to be put into the oven. Think pastas, dips, rice dishes, potato dishes, casseroles, and all sorts of things.


Published on September 20th, 2013 | by Peter
Lentil Paste Recipe
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A big favourite here at GRC, the secret recipe is no longer a secret!
Global Retreat Centre Lentil & Tomato Paste
Makes 1 jar
1 large mug of red lentils. (Wash and rinse in hot water until the water is clean) 1 heaped dessert spoon of tomato puree
1 heaped teaspoon of yeast extract
1 heaped teaspoon of Oregano
1 heaped teaspoon of Basil
1 heaped teaspoon of Mixed herbs Half a teaspoon of sugar
1 teaspoon of paprika
Pinch of hing (asafoetida)
A drop of soya sauce
Salt and pepper to taste
You can of course adjust the ingredients according to your own particular taste.
Method (7 steps to success)
1. Place all the ingredients into a saucepan with enough cold water to be about 3 to 4 cm above the mixture. Do not use too much water; you can always add extra if necessary as the mixture cooks.
2. Bring to the boil.
3. Simmer until all the water is absorbed and the lentils are cooked. Stir the mixture from time to time so that it doesn’t stick to the pan. Add more water if required.
4. Liquidise the mixture (a hand blender is the best tool to use for this) until it is all smooth like a paste.
5. Leave to cool
6. Add some olive oil and mix in. If the mixture is too dry add some boiling water. It should be a firm but soft paste that will spread easily on fresh bread.
7. When complete jar and refrigerate. It should last for 10 days in the fridge.


Sobrarbe has a traditional gastronomy of its own, though sharing some of its features with other areas in the Pyrenees and Aragon.
One of its most typical and well-known dishes in this county are chiretas, an Aragonese kind of haggis made of trussed lambs' bowels stuffed with rice and meat, seasoned with garlic and parsley. Traditionally, lamb meat is used for the stuffing.
This dish requires a long and difficult preparation, and it is scarcely known out of Sobrarbe and its neighbour counties. It is traditionally cooked and eaten in many homes, but currently it can also be bought in some butcher's, and it is occasionally offered in some restaurants.
But the most popular gastronomic feast is the matacía (pig slaughter), as well as in other regions. It usually takes part in winter, and it constitutes also a social meeting where families, neighbours and friends gather.
During the days in which the slaughter takes place, various sausages, including longanizas, chorizos, butifarras and patés, are produced. But the most outstanding dishes are the known as mondongo, including morcillas and tortetas. Morcillas are made with blood, fat and rice, everything wrapped into the pig's bowels. Tortetas are ring-shaped, made with flour, fat, blood, cinnamon, aniseed and other spices.
Other kind of typical stews are known as ranchos de los pastores (shepherd's communal meal), such as "potatoes with soup" and "potatoes with meat".
The salmorrejo is other typical dish made of rice tortillas, potatoes and meat. "Chicken in pepitoria" was also very popular
Among confectionery, one Christmas sweet is specially outstanding: the pastilllos de nuez, walnut pies with honey and sugar. Pumpkin and almond pies are also prepared, besides the guirlache, a traditional grinded almond candy, and peach with wine. We cannot forget about crespillos, similar to fritters, but filled with spinach or borage leaves.
The aguamiel and the mostilllo were also eaten in large quantities.
Because of its excellent taste and flavour, we strongly recommend lamb and beef from Sobrarbe, traditional dishes offered in every restaurant.
The former Sobrarbe Community published a book entitled "La Cocina de Sobrarbe" (Sobarbe Traditional Recipes), the first book published by Tierra de Buxo Collection, where we can find traditional dishes of Sobrarbe County. Those recipes were compiled by the team of Adult People Teachers in collaboration with the Sobrarbe County Radio Station during 1993-1994. The recipes were provided by those people who wanted to share them willing and selflessly with other people.


About Mushtaq Sweets Centre
Name: Mushtaq Sweet Centre
History: Originally founded in 1971, Mushtaq Sweet Centre has produced high quality asian sweets with geat success, delivering satisfaction to our customers.
Our Buffalo Milk Ghee Sweets
Our introduction of Buffalo Milk Ghee Sweets has reawakened the authentic taste of traditional sweets, which has proven to be loved and adored by many.
Some Ingredients Used In Our Sweets
Mawa (Khoya), Sugar, Dried Milk, Butter (Pure Ghee), Nut Oils, Cornflower, Gramflower, Dried Fuits, Nuts, Permitted Colours and Flavours.


By Beth Shapiro, Executive Director, Citymeals-on-Wheels
New York City nonprofit Citymeals-on-Wheels provides a continuous lifeline of nourishing meals and vital companionship to our homebound elderly neighbors. Working in partnership with community-based organizations and senior centers, Citymeals prepares and delivers over 2 million weekend, holiday and emergency meals to more than 18,000 frail aged New Yorkers each year.
Since its founding in 1981, Citymeals has provided more than 50 million nutritious meals to New York City’s most vulnerable residents. To support the charity’s efforts, last year over 15,000 individuals volunteered nearly 69,000 hours of their time to Citymeals.
EmblemHealth helps Citymeals achieve its goal of ending elder hunger by sponsoring two programs focused on malnutrition: Mobile Food Pantry and Fresh Produce.
Citymeals created the Mobile Food Pantry in 2011 in response to the needs of meal recipients living in the South Bronx, a neighborhood with some of the highest levels of food insecurity in the nation. In addition to their regular meal deliveries, Citymeals’ Mobile Food Pantry brings grocery bags of nonperishable staples – soups and stews, brown rice, whole-grain breakfast cereal and canned fruit and vegetables – right to the doors of older New Yorkers who are most vulnerable to hunger and malnutrition.
The following year, Citymeals expanded its Mobile Food Pantry services to Flushing and Cambria Heights, two neighborhoods that are also in need. In Fiscal Year 2015 alone, Citymeals delivered 46,916 Mobile Food Pantry meals. EmblemHealth ensures these weekly deliveries in three neighborhoods in Brooklyn and Queens.
Citymeals also launched the Fresh Produce initiative in 2011, which provides supplemental nutrition to our meal recipients in East Harlem, Flushing and Corona who lack adequate access to fruit and vegetables. The Fresh Produce program runs during the summer through early fall, providing locally-grown strawberries, tomatoes, peaches and other seasonal delights. Last fiscal year Citymeals delivered over 8,700 pounds of produce. Our grant from EmblemHealth guarantees fresh fruit and vegetables for East Harlem residents each month.
Frances, a meal recipient in Manhattan, appreciates these efforts. “When I received my meal I was delighted to find a container of blueberries in it. I enjoyed eating them — they were delicious. They were the first I had in years.”


Start by slicing cabbageChop green onion and cilantro. I do this in the bowl with kitchen shears.Take sliced cabbage and mix with green onion, cilantro and pineapple if desired. Add dressing Chill 2 hrs and serveWant more info on low-carb, clean eating? Follow Me On Facebook:Or, join one of my monthly Clean Eating Classes: https://www.
1All you need2Boil the water. Once it& 39;s boiling add salt and pasta, I used two cups of pasta.3While you wait the pasta to cook, Chop the onion4And the tomatoes, don& 39;t forget to remove the seeds5Put onion and tomatoes in the pan, no oil needed6Add half cup of water, and let it boil7Add basil8Once it& 39;s cooked, drain the pasta9Put pasta back and add olive oil, something like one tablespoon10Let& 39;s eat!
Pre-heat the oven to 350°F. Coat a bundt pan with butter or baking spray.In the bowl of a stand mixer, add the softened stick of unsalted butter.Add in the sugar.Cream them together until they& 39;re light and fluffy.Add in eggs, one at a time. Beat them slowly and scrape down the sides of the bowl so everything is blended smoothly.
1Untidy wires & cables!!!2Recycle some toilet rolls3Slowly untangle all the cables and put into the toilet rolls!4Totally fixed the untidy cable problems! You can even paint or label the toilet rolls!keyboard shortcuts: previous step next stepOwner & Founder of SimonVideo.comSingapore
Connecting iPhone 6 to old home stereo without Bluetooth, Aux input, or any wireSimply connect the music transmitter for iPhone to the audio jack of the iPhone 6Set the home stereo receiver& 39;s dial to one of the three preset from the music transmitter for iPhone.Make sure the setting on the transmitter matches the preset on the home stereo receiver.
In a food processor, robo your variety of nuts. For this guide, we used half hazelnuts and pistachios for color. Then add the ground almonds.Pulse to combine until you have a course-sand consistency.In a bowl, whisk or stir nut mixture and flour together.Whisk egg whites in an electric mixing bowl.Add sugars and vanilla bean once soft peaks have formed, then continue to whisk until stiff peaks form.
Let& 39;s start with a bottle of Jack DanielsNow drink it! (I turn to the legal age)Wash the bottle well!Bring liquid soap that you like.Spill the liquid soap into the empty bottle.Close the mouthpiece of the bottle with the cork of the soap.And this is the result.Enjoy my other guides and follow me!
1Gather all your ingredients2Put slices of frozen banana in the food processor3Process it and it will look something like this4Add the frozen sliced strawberries. Process5Pour the almond milk. Process until smooth6Add a little bit of chopped nuts (optional)7And you& 39;re done.8Put it in a bowl and garnish with berries and more nuts or make something like the one in the picture9Enjoy and.
Cut a 4 to 5& 34; doily & a 4 x 3& 34; rectangle from the 6 x 6 Patterns & Solids pad or from design paper. Cut a banner at least 4& 34; long and 3& 34; wide from Bells and Bows.Cut a rectangle 7 1/2& 34; x 5 7/8& 34; from Candy Cane Wishes.Adhere the solid green rectangle about 1/2& 34; from the top and 1 1/2& 34; from the right side.
Gather Supplies.Chop Onion. Careful when using the knife, make sure you& 39;re holding it correctly.Brown onion, garlic, and olive oil for sauce preparation. Be aware of hot cooktops when near stove.Add tomato sauce, tomato paste, and spices to pot. Stir and let simmer for 1 hour. Stir occasionally.Brown ground beef and Italian sausage while sauce is simmering.
Rinse bones first with cold water.To remove the blood from the marrow, place the bones in a pan of ice water with 1 teaspoon coarse sea salt per 1 cup water. Refrigerate for 12 to 24 hours. change water 4 times.Place dried bones on a pan to smoke.After soaking your wood chips for approximately 10 minutes, add them to the smoke box.
The IdeaI usually had my LEGOs stored is a large sideboard in several boxes. That meant: Every time I wanted to build something, I had o take them out, put them somewhere and put them back afterwards.A few days ago we discovered a Mandal headboard at the IKEA & 34;As is& 34; section for 20€ and bought it.


Have you ever noticed after eating a large, diverse salad of leafy greens you feel a little better than when you eat a heavy meal of processed foods? If so, you may have attributed it to the many vitamins and minerals found in the greens, or the lower calories per meal. While these things are true, there are other reasons as well.
Plants are amazing creations and in them we find many powerful constituents that effect our body in positive ways. Some plants help us to detoxify, others protect us from harmful free radicals, others are anti-microbial, while still others activate certain enzymes for our benefit. For centuries, people have been using plants as remedies for any imaginable ailment.
While eating a healthy, moderate diet is key, when the body is off balance herbs can be used bring the body back to normalcy without damaging the body from harmful side effects when used properly.


This is a complete, hypoallergenic dog food, specially formulated to exclude many known allergens, such as wheat, wheat gluten, dairy, pork, beef and soya. This makes it suitable for all dogs, whatever size, type or breed. At Lovejoys® we care for all your dog's needs. Ingredients in our Lamb & Rice dog food include Seaweed oil, which is rich in DHA (Docosahexenoic Acid). Our food also contains Omega 6 & 3 fatty acids.
Lovejoys® delicious, lamb flavoured crunchy kibble helps remove plaque and tartar from your dog’s teeth, reducing unpleasant breath in the process. There are no added artificial colours, flavours or preservatives in any of our foods. Naturally good is the way we make it and promise that we always will.
£39.98 Regular Price


Chef Hot Hands | Fine Dining | Gourmet Take Out Located In Centerville, MN
Centerville, MN 55038
Give Us A For Your Family Next Dinner
Lunch: Tuesday - Friday 10AM ~ 2PM
Dinner: Tuesday - Saturday 4PM ~ 8PM
Brunch: Every 1ST Sunday Of The Month
8AM ~ 3PM
Authentic Mexican dish. braised beef spare rib, (bone in) slowly cooked until perfectly tender seasoned traditionally with dried chilies, & spices along side of homemade refried beans, Spanish rice complemented by corn tortillas.
Tuesday, April 20
“Russian Street Food Piroshki” A hand-pies filled with cabbage, carrots, onion, bell pepper, kielbasa smoked sausage served along side
potatoes, carrots, zucchini, green beans, peas, hard-boiled eggs, fresh basil leaves, fresh thyme, pickled gherkins
Thursday, October 21
A crispy tender slices of beef with a homemade gravy on a bed of white rice along side of green beans complemented by a dinner roll.
Thursday, September 2
Braised rosemary Angus beef spare rib homemade garlic cream mashed potatoes fresh green beans w/ toasted almonds drizzle w/ a balsamic glaze & flare of parmesan cheese.
Saturday, September 11


FOR IMMEDIATE RELEASE
Rascal House Launches Franchise Growth Initiative
Famed Cleveland fast food chain looks to expand into other parts of Ohio and beyond
CLEVELAND, Ohio – For nearly 40 years, Rascal House has served hundreds of thousands of Clevelanders, local travelers, sports teams, students, and countless others. Today, the Cleveland-based fast food chain – known for its pizza, burgers, fries, subs, salads wings and tasty munchies all under one roof – is launching a franchise expansion plan that could result in more restaurants throughout Ohio and beyond.
Company president Niko Frangos has begun accepting franchise applications for Ohio locations in Cleveland, Columbus, Akron, Toledo and Cincinnati. And that’s just for starters; Rascal House is also registered and approved to sell franchises in Indiana, Michigan, Pennsylvania and West Virginia.
No specific locations have been identified, but Frangos believes Rascal House can open 3-4 new restaurants this year and as many as 15 total restaurants over the next 24 months.
“We’re proud of our history, our reputation, and the fact that we’re still a Cleveland hometown favorite. Now we’re taking the Rascal House experience to more neighborhoods,” said Frangos. “We’re committed to people; our customers, our crews, and the communities we serve. That’s why we’re turning our success story into an exciting franchise opportunity. It is our goal to continue to bring the same quality products, service and opportunity to people and cities nationwide.”
Founded in 1980 by Frangos’ parents, Rascal House prides itself on being “a different kind of pizza place.” While handcrafted pizza made with homemade dough and sauces is no doubt the cornerstone of the Rascal House menu (more than 2.1 million pizzas served and counting), other food offerings include a variety unseen in the pizza industry – from burgers, subs and wraps to salads, wings and other tasty munchies.
In addition to a steady stream of dine-in customers, Rascal House is a delivery powerhouse. Half of the restaurant’s business comes from delivery/catering.
“We’re not a typical pizza shop. We’re not a typical fast casual restaurant,” said Frangos. “People love the variety, but more importantly, they love being able to get it all at one place.”
To augment the company’s expansion plans, Rascal House is seeking franchise partners interested in joining an emerging franchise with nearly 40 years of success. Including a franchisee fee of $30,000, the Initial investment to open a Rascal House franchise ranges from $386,700 to $694,700.
The average restaurant is 2,500 square feet and employs roughly 40 full- and part-time people. The average volume nationwide, per restaurant, exceeds $1.3 million.
“There is no doubt that Rascal House has an extensive and well-established customer base, but more importantly we have the right systems in place to create a fan base anywhere,” said Frangos. “Join a company that’s in the business of making people happy. Travelers, regulars, corporate offices, young and old, everyone loves Rascal House. When you’re a part of Rascal House, you’re definitely a part of a brand where you’re already loved.”
For more information about the rascal House franchise opportunity, visit http://rascalhousefranchise.com/.
About Rascal House
Founded in 1980 and aggressively franchising since 2018, Rascal House is a high end fast food restaurant that serves pizza, burgers, fries, subs, salads wings and tasty munchies all under one roof. Today, there are five restaurants open and operating throughout the Cleveland Metro area. For more information, visit www.rascalhouse.com.


Finally, the weather is warming up. The sun is setting a little later and rising a little earlier, I think Spring is just around the corner!
This week I am still working on passports - rigmarole and forms, I hate them both!
Somewhere in between I did the things I really like. I baked a vanilla cake with passionfruit icing. It's a super easy cake that I bake a lot and a good use of our home grown` passionfruit.
125g melted butter
1 cup castor sugar
1 1/3cup SR flour
1/2 cup milk
1 teaspoon vanilla extract.
Preheat oven to 160 deg C. Sift the flour and combine all ingredients in a bowl, mix well. bake in any greased tin that you like for about 30mins (?) or until it's done. Too easy.
You can easily change the identity of this cake to CHOCOLATE . To do this modify the recipe to
1 cup SR flour and
1/3 cup cocoa powder
I also made another dress from my favourite pattern right now. Butterick 5415. I loved this Amy Butler fabric and originally bought it for a Colette Peony. I prefer it in this style, though these pics aren't showing the colours that well. I have a lot of fabric left, def enough for a skirt, possibly another dress with a neckline change, I'm thinking square. I have decided I should stick to sewing what I know and what fits rather than what I covet!


Pomegranate is one of the healthier fruits on earth. The skin of the berry is inedible but the seeds within, called “arils”, are rich in antioxidants. And more importantly, it tastes great: pomegranate gives a fresh and fruity aroma. We’ve added natural pomegranate flavoring to the QIQO blend for a fruity taste.
Learn more on how QIQO works and our awesome ingredients:
What is the “Afternoon Dip Monster” and how to fight him:
- The Afternoon Dip Monster (coming soon)


Sunday, July 6, 2008
Here are a few photos from the 4th of July celebration at our house. Notice Savannah isn't in any of these. Yeah, I'm not cool enough for her anymore! Maybe one day she'll join us again! My sister Holly, Brother-in-law Dirk, niece Jana, and my Mother came over in the afternoon and we had dinner on the porch. We've lived in our new house for a year and this is the first meal we've eaten on the porch. Ron and I went up to the retreat center and borrowed one of the old tables from the lunchroom. It worked perfectly. Luckily the mosquitoes didn't move in until we were finished eating. It was a great meal, mom's potato salad, baked beans, hot dogs, burgers, pink lemonade and wine! We had strawberry sundaes in my antique sundae bowls. I knew I collected them for a reason!
Posted by Marni at 11:29 AM


Are you planning a trip to Amsterdam and do you like good restaurants? You’ve come to the right place. During a recent trip to Amsterdam, I was able to try out the new culinary scene in the Dutch metropolis. I found a refined and very creative cuisine. Here is a brief review of the restaurants where I enjoyed myself, without exception!
Guts and Glory
This charming little restaurant offers themed menus that change every 3 months. For lunch, a surprise menu of 3, 4 or 5 courses, and for dinner, the same concept, but with 5, 6 or 7 courses. As you don’t know what you are going to eat, of course, you are asked if there are foods you don’t like or if you have any food allergies. When I visited, the restaurant had a Latin American themed menu. At the moment, it is Spain that is in the spotlight. I liked everything about this little restaurant: the service, the presentation and most importantly the quality of the food. gutsglory.nl
C for Celsius. Open since October 2015, Restaurant C has indeed created its menu around the concept of temperature. The entire menu is indeed listed according to temperature scales: 0-20C raw or cold, 40-80C low temperature, 100C steamed and seared, 200C grill, plancha and tempura! The decor of the restaurant is very successful and the kitchen is integrated in a large central island where the food is prepared. I was seated at the bar and I was able to observe with attention one of the cooks preparing my dishes. The food is of impeccable quality. Very nice bar also to taste succulent cocktails. My favorite of the 5 restaurants I visited during my stay in Amsterdam. c.amsterdam
The restaurant of Austrian chef Michael Wolf is located in a beautiful glass building built on an old railway bridge, not far from Amsterdam’s central station. The atmosphere is very cozy, especially with the bar area as soon as you enter the restaurant. Wolf Atelier offers a 15-course tasting menu for the biggest appetites (at 70 euros when I visited). Otherwise, there are more classic 4 and 5 course menus. I found the wine list a bit short, really the only criticism to make. Otherwise, the food as well as the service were really great. And the portions were surprisingly big compared to what we are used to see in restaurants of this standing! wolfatelier.nl
One of the latest gastronomic additions to the Amsterdam culinary scene, Choux is always busy. Reservations required!!! Located just a stone’s throw from the central station, the restaurant is on the first floor. The first floor is dedicated to cultural events (the program is very varied). Of the five restaurants I went to, Choux is by far the one with the best wine offer. Riedel glasses and waiters who know a lot about wine. But above all, a very nice menu that includes names like Hervé Souhault, Philippe Bornard, Belluard, Frédéric Cossard, Philippe Pacalet, Yvon Métras, La Stoppa or Emidio Pepe, to name a few, but not the least! The restaurant was packed. All the items on the menu are composed of 4 ingredients. The food is very good, everything is very well executed, almost too much! A little downside, I found that some dishes had too many different flavors… Very nice experience though ! choux.nl
EN Japanese kitchen and sake bar
Chef Ken Osawa has mastered the art of sushi, to say the least. The chef’s creations are fabulous, but it’s not all raw fish! The 3, 5 or 7 course tasting menus will delight your taste buds. Very large choice of sake. I had a very good time at EN. The manager Ryuji and the chef Ken are both very friendly and are an integral part of the great experience you will have by going to this restaurant. Japanese food lovers, you will be delighted ! en-amsterdam.nl


I love food, but I haven’t always loved to cook it/prepare it. I think because they can be sometimes overwhelming with all the dishes and cookware, large amount of ingredients, the prep, etc… That being said, simple recipes that can be thrown together in one pan are seriously awesome! We’ve been throwing together this easy one pan chicken burrito meal recently, and wanted to share it in today’s post! It easily feeds a family of 5, and if you aren’t feeding as many people, it also makes for great leftovers.
We’ve been cooking with the Always Pan from Our Place for a few months now, and have never looked back! It is the best multi-purpose cooktop pan; non-stick ceramic, non-toxic (made without PFOAS or PTFES), replaces 8 pieces of traditional cookware. You can braise, sear, steam, strain, sauté, fry, boil, serve, and store with it (I am using the sear, sauce, boil and serve functionalities in this recipe), and it cleans like a dream! The stickiest, messiest food can be easily cleaned off of it with some hot water and a soft sponge — seriously. And since it’s non-toxic, I can feel good cooking my family meals with it. The Always Pan is super aesthetically pleasing too, which earned brownie points from me. 😀 They just came out with this pretty red color called ‘Heat’ which is being sold as a set with a bamboo steamer, set of chopsticks, built-in spatula, and a stainless steel steamer basket for $175!
What you’ll need:
- Large pan (we use the Always Pan)
- 1 tbsp vegetable or olive oil
- 1 lb boneless skinless chicken breast, diced
- 3 tbsp taco seasoning
- 1 cup Jasmine rice
- 1 – 1.5 cups of salsa (we love Village Hot Sauce, but if you prefer chunkier salsa, that works great too)
- 1 can of corn (15 oz), drained & rinsed
- 1 can black beans (15 oz), drained & rinsed (pinto beans work too, if preferred)
- 2 cups chicken broth
- 1 cup shredded Mexican blend cheese (we love Tillamook)
- Fixings of choice (guacamole, sour cream, green onions, black olives, etc.)
- Tortilla chips or tortillas to pair with the meal (if desired)
- Heat oil in pan on medium-high heat. Season the diced chicken with 1 tbsp of taco seasoning. Once oil is hot, add the chicken and toss around for 2 minutes. Remove the chicken and place into a separate bowl (note: chicken will not be fully cooked at this point, but will be when you add to the pan again later).
- Add the rice, salsa, corn, beans, chicken broth, and remaining taco seasoning. Bring to a boil, and then add the chicken to the pan. Turn heat down to low/simmer, and cover. Cook for 20-25 minutes.
- Remove lid and stir, and add the cheese. Cover again for about 3 minutes (or until melted).
- Serve hot with tortillas or tortilla chips and fixings of choice!
Simple, filling, yummy, and a family-pleaser. Makes great leftovers, too. 🙂 Let me know what you think if you make it!
A big thanks to Our Place for sponsoring this post! As always, all opinions are my own.


FREE LOCAL DELIVERY UNTIL APRIL 30TH
Tier A includes the following fresh products:
- 4 pieces USDA Choice 8oz Beef Filet Mignon
- 4 pieces Wagyu 8oz Beef Sirloin Steaks
- 2 pieces USDA Choice Dry Aged 16oz Beef Bone-In Ribeyes
- 8 pieces USDA Choice Angus 8oz Beef Burgers (2 packs)
- 8 pieces Boneless Skinless Chicken Breast
- 2 packs Smoked Sliced Bacon
***PLEASE READ ALL OF THE FOLLOWING INFORMATION CAREFULLY***
Due to the recent pandemic and pressures to stay at home, we would like to offer our loyal local customers the option of FREE HOME DELIVERY UNTIL APRIL 30TH.
Although all our listed products are available for this deal, we've put together three boxes that are filled with essential products ensured to get you through the quarantine.
***ORDER TODAY FOR NEXT DAY DELIVERY OR PICK UP***
***YOU MUST BE AT YOUR RESIDENCE TO SIGN FOR THE PACKAGE -- DUE TO HIGH VOLUME OF ORDERS, WE CANNOT PROVIDE A SPECIFIC DELIVERY WINDOW AT THE MOMENT***
***WE DO NOT DELIVER ON SUNDAYS***


A Little about us..
We are now open full time offering a vast range of beers, wines, cocktails, soft drinks, teas and coffees. Most of the real ales we serve are made on the premises although we do have guest ales in from time to time. We have carefully selected a range of wines and cocktails for those who aren’t beer lovers. We always do our best to shop local and support small businesses when supplying our canteen and bar. We have a great outdoor seating area which you can sit back in the sun whilst enjoying a pint or hide away from the rain with a coffee and cake.
The Detention Centre
Our Bar offers a great selection of drinks, from our own house brews to occasional guest ales. A selection of Lagers and Ciders, soft drinks and even cocktails!
We also serve a wide selection of teas and coffees, we source our coffee from a local roasters in Stavley perfect for a cozy day in front of our roaring fire.
There is always the perfect sweet or savoury treat to accompany for choose drink. From our own delicious sausage rolls, yummy traybake and scrumptious cakes.
The bar opening hours
Mon - Thurs 10:30-9pm
Sat - Sun 10:30-10pm
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Have you visited the Canteen?
We love our food! We now have our very own canteen serving delicious food fri - sun. We try out best to cater for everybody, from burgers, dirty fries, dirty dogs, sharing boxes. We do change our menu on a regular basis and depending on the season so please check out the canteen at OSB on Facebook to see the latest. We also serve food to takeaway. During the week from the bar you can get a delicious homemade soup, sausage roll and artisan pork pies!


That’s right; we have set out some tips to combat cake culture and also suggested some ideas to change the habit of having a rich tea with your brew. After the storm of the Great British Bake Off, office cake culture has never been more popular with us Britons but a staggering 4 in 10 people will be considered dangerously overweight by 2025. Maybe ditch the slice of Victoria sponge after all!
Public Health Hazard of Obesity Crisis
Obesity levels have soared over the decades and so much so, that it results in around 30,000 deaths in the UK. The government has taken this statistic on board and has recently introduced the sugar tax which limits the amount of sugar supplied in food and drinks. This is a big step in the right direction as health experts stated that the sugar tax can help bring obesity levels down.
It is obvious that obesity in Britain is a crisis and people that lead a sedentary lifestyle are the main cause for increasing weight. Watching TV, driving instead of walking short distances and taking the elevator instead of the stairs are all problems associated with a sedentary lifestyle. The public need to change their habits by getting more active to lose weight and be more aware of what they are eating to maintain a healthy life style.
Beginning to change small habits such as reducing the amount of ‘cake culture’ in the office, and resisting eating a biscuit with your cup of tea is a step in the right direction. Resisting food can be very difficult for many of us when there is something as tempting as a piece of cake, but by replacing the sugary food with fruit for example, we are turning bad habits into good habits.
It’s not just our waist lines that are suffering; our teeth are too with the amount of sugar and low nutrient foods we consume. The Faculty of Dentist Surgery has released a statement which strongly asserts that eating cake and biscuits at work is fueling poor oral health and obesity.
The Faculty of Dentist Surgery also suggests some tips to combat the ‘cake culture’ in offices by considering low-sugar alternatives, reduce portion sizes, avoid snacking, keep sugar as a lunch time treat, keep a schedule to monitor sugar intake and think about where treats are positioned to make access to them more difficult.
Saying no to office treats
While it is very satisfying having time out of your busy day with a slice of cake, there are healthy alternatives that still fuel your sugar buds. This Moroccan Orange and Cardamom cake only has 9g of sugar for 10-12 servings, while this Berry Almond Bakewell only has 2g of sugar for a serving of 12 slices.
You can find many more of the mouth-watering cakes with alternative ingredients online at BBC Good Food.


Looking for a new challenge?
On behalf of our client, a leading 5-star international luxury Hotel in Abu Dhabi, we are currently recruiting for a passionate and motivated Chef de Cuisine responsible for the high-end Steakhouse Dining venue.
- Responsible for the daily culinary kitchen operation
- Ensuring highest food quality and enhancing guest experience
- Monitor food trends, create new menus and recipes
- Implementation and adherence of SOP’s as well as HACCP standards
- Leading, train and develop the culinary team
- Reporting line to Executive Chef / Executive Sous Chef
- Degree in Hotel Management and / or Culinary Art
- Minimum of 3 years’ experience in America, Canada, Argentina or Brazil in a high-end Steak House is a MUST
- Outstanding and in-depth steak and meat product knowledge
- Fluency in English is mandatory, written and spoken
- Experience within the Middle East region is of preference
- Creative and innovative personality with excellent people management capabilities
If you are interested in this opportunity, please contact Tina-Luise Zobel directly: and kindly mention the reference number: TZ50969.
We are looking forward to receiving your application!
Konen & Lorenzen Recruitment Consultants
c/o KLW Middle East FZE, Creative Tower
P.O. Box 4422
Frau Nicole Kann
Recruiter / Team Assistant / Team Middle East & Africa


Tis the season of cookies, candy and every kind of sugary treat imaginable. This year Kyle O’Quinn will be staying away from them all.
The Orlando Magic big man has adopted a new diet in which he monitors his sugar intake to cut down on body fat. The objective: Scale back on unhealthy foods while still maintaining his weight to bang around the paint.
At 6-10, O’Quinn likes to stay around 254 pounds to keep his strength competing around the basket. Even though he had gained some weight since entering the league in 2012, he had been eating what he liked, burning off calories through games and workouts.
After a month without basketball activity, O’Quinn said he reached 265 pounds with 16 percent body fat in May. That changed once he got into his offseason workout regimen at Impact Basketball. O’Quinn ate with the staff after his training and noticed a glaring difference between their meal selections. This sparked him to make an adjustment, one which has dropped his body fat to 9 percent.
“It’s kind of hard to eat a fried chicken sandwich with the cheese hanging off when these guys are ordering pasta with no sauce,” O’Quinn told Basketball Insiders. “It attracted me to it and it was something I wanted to do.”
He worked with trainers to map out a new diet with body fat goals along the way: 16, 12, less than 10. Sugar became enemy number one. O’Quinn cut out cheese completely during the offseason, stopped requesting toppings such as mayonnaise, increased his water intake and opted mostly for clean foods.
“I’m always mindful of the grams in sugar in everything,” he said. “Sometimes I have cheat days, but I won’t just blindly eat something without knowing how much sugar is in it.”
Once the season began, his biggest change was his postgame meal. In years past he had ordered a cheeseburger, wings or fries as his way to hold himself over until the next day. Now he eats fish and pasta to refuel on carbohydrates or a smooth with vegetables and protein.
“I eat a much lighter meal because at the end of the day you are going to sleep within the next three or four hours, whether it’s on the plane or going home, so I don’t want to go to sleep with all that on my body,” he said. “I used to eat terribly.”
O’Quinn has also incorporated breakfast into his daily routine. He had skipped it in the past, but now goes to a local breakfast cafe where he tailors his meals to include fruit, oatmeal, egg whites, turkey bacon or hash browns. On occasion he will have pancakes, a food he didn’t usually eat before but now describes as “like heaven.”
A chef at the Magic facility helps him select his post-practice meals. For lunch, he eats at Chipotle (hold the cheese and sour cream) and other restaurants in downtown Orlando. Dinner has been the most challenging for him as he continues to learn about portions.
The main difference O’Quinn has noticed is his recovery after games and workouts. The foods he is consuming help him recharge for the next day. He remembers how sluggish he felt after an 11p.m. chicken alfredo splurge this offseason and hasn’t been able to eat it since.
Aside from his own personal results, he stays motivated by seeing how veterans around him extend the longevity of his career. Former teammate J.J. Redick used to tell him about the importance of options. Ben Gordon, who O’Quinn said is “really, really inspiring,” reminds him it is ok to have an off day as long as he doesn’t do it every day. Only in his third season, O’Quinn hopes these adjustments early on will help his long-term performance, too.
“The biggest part is you,” he said. “The food is there. You just have to be disciplined enough to subtract what you need to subtract and eat what you need to eat. How hard is it to say, ‘No mayo, no cheese?’”
- Raptors’ O.G. Anunoby rejected a four-year, $117 million extension, could become a free agent next summer
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- Hall of Famer Charles Barkley says that most players with great athleticism are ‘dumb as rocks’
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[Images: Four images showing various name-brand food products - ranch dressing, pudding cups, pop-tarts, & cereal - in grocery stores with stickers reading “Genetically Engineered” in a grocery store. The fifth image is of a hand holding a printed sheet of these stickers.]
The Label It Yourself (#LIY) campaign is a decentralized, autonomous grassroots campaign born out of our broken food system. We have been asking our government to label food products so we can make educated decisions about what we eat. The government has ignored our requests and so we are taking matters into our own hands.
Get your labels at www.labelityourself.org or create our own!
Not vegan or animal rights related necessarily, but genetic engineering should be important to all of us! If you haven’t read much on GMO’s, please take a few minutes to do so and educate yourself on this pressing matter. Just something to think about! Spread the word!
#US GMO Labeling petition
Please sign a petition for the White House to support the mandatory labeling of Genetically Modified Foods. You will need an account to do so. They are halfway towards the required 25,000 signatures needed.
Whether you’re skeptical about the excessive use of Monsanto’s controversial pesticide, Roundup; outraged over the company’s history of suing farmers that have either saved seeds or been victim to crop drift from nearby farms growing genetically modified seeds that Monsanto holds patents on; or perhaps you’re just not convinced that enough evidence exists to support the ubiquity with which genetically modified foods proliferate in this country—whatever your reason—you can avoid funding Monsanto by steering clear of the following Seminis seeds. Opt instead for heirlooms and seeds from suppliers that have signed the Safe Seed Pledge. Then, save your own.
Click the link and there are a list of seeds. Happy and safe gardening!


Roll over image to zoom in
Click to open expanded view
Automatic Cereal Dispenser
- Large capacity: up to 12kg large capacity can meet household needs; Scale window transparent visible, can add rice to go in at any time, the lid is not sealed.
- One-Touch Dispense: Conveniently adjust and measure amounts of rice dispensed with just one touch
- Measuring Cup with Scale: Package includes rice measuring cup with scale, which allows for accurate measure of amounts dispensed
- Safe & High-Quality: BPA-Free material bottle body, high permeability, you don’t need to worry about the safety of the material
- Wide Application: Usable for a wide range of grains, from rice, to seeds and pasta or cereals


James suddenly had an urge to eat some chocolate last night so we decided to try the microwave brownie recipe that’s been around the Internet for a while. It’s certainly not your top shelf brownie, but it’s a quick fix for all those chocolate cravings!
Here’s my own fudgy concoction…
2 tbsp melted butter or canola oil
3 tbsp water
1 tsp vanilla extract
1 pinch of salt
4 tbsp sugar
2 tbsp unsweetened cocoa powder
4 tbsp all-purpose flour
1 tsp chocolate chips (optional)
- Mix all the ingredients in a mug.
- Top the brownie mixture with chocolate chips (optional).
- Pop the mug in the microwave for 1 to 1.5 minutes over high heat.
If you don’t have any cocoa powder lying around the house, substitute it with 5 tbsp of Ovaltine–the chocolate malt drink–then reduce the sugar to 2 tbsp. It won’t be as fudgy but it’s still good.
But if you want to really spruce it up, add a big dollop of rich vanilla ice cream and you have brownie ala mode!
This recipe can actually fit two medium-sized ramekins.


Meals are delicious, healthy, bountiful, and always interesting and creative. Due to lack of connectivity it's hard to get fresh food in Chile south of Puerto Montt, but given our location, we have ready access the best of the bounty that Chile has to offer. We always serve a wide selection of superb wines, export grade fruit, crisp produce of the season, fresh seafood and shellfish personally selected on nearby wharfs, as well as succulent beef and lamb for which the region is famous. Teresa's deep green salad combinations are extraordinary! And then there are homemade pastas and her wonderful sauces. It's a truly amazing array of dishes that she prepares, using only whole natural foods and cooking from scratch. Desert lovers will be delighted with her crepes, mousses, parfaits, and fresh baked pies with cherries, blueberries, blackberries, or boysenberries from our orchard and gardens. Teresa has a lot of experience preparing special diets and that's never a problem.


The Berthoud Conservation Gardens has a special plant blooming this month, the Parry's Agave.Each flowering plant has a giant stalk up to 20 feet tall, with 20 to 30 side branches. Each side branch produces hundreds of flowers.
The flowers are reddish in bud and bright yellow when open.
Beyond the obvious unique beauty, agaves grow in an interesting way.
Often called century plants, agaves live many years before flowering, after which they die :(
This succulent (not really a cacti) has been a source of human food and beverage for at least 9,000 years.When an agave’s central bud is removed, the cavity fills with fluid. This nutritious juice is called aguamiel (honey water). When aguamiel is allowed to ferment it becomes an alcoholic beverage called pulque and when pulque is distilled it becomes mescal. Tequila is a high quality mescal produced only from the blue agave plant and grown only in limited regions of Mexico.
Sugars concentrate in the core of an agave just before flowering. If the leaves are trimmed away, the core can be baked or roasted. Native Americans of many Southwestern tribes pit-roasted agaves in an elaborate process that took three or four days of cooking!
The sweet meat is said to have a flavor of sweet potato, molasses, and pineapple, but is quite fibrous. Chunks of roasted agave were chewed and the tough fibers discarded. Roasted agave could also be pounded into cakes and dried for later use.
Agave leaves have strong fibers good for many uses. Sisal fiber derived from Agave sisalana is grown worldwide and used for inexpensive twine, rope, paper, fabric, filters, mattresses, and carpets.


Caribbean, West Indian, Lounge, Bar, LLBO, Pool Table Dine-In, Take Out, $3.50 Jerk Meal Tuesdays, $5 Deals EVERY day, Wednesday FREE Pool & Karaoke 6pm-midnight, Friday & Saturdays dj in house, Sunday Oldies/Vintage Dj 7:30-Midnight.
This is the food page of Island Sunset Caribbean Resaturant & Lounge on 1139 Morningside Ave Scarborough ON M1C1B9.
(first reviewed on July 22, 2015, last updated
on July 24, 2015.)
Island Sunset Caribbean Resaturant & Lounge is ranked #2 of 14 Restaurants in Rouge Scarborough.
This page has had 228 visitors. You are the 228th.
Hours of Operation Today,
Thursday April 26th 11AM - 10PM
4.0 out of
Island Sunset Caribbean Resaturant & Lounge
is a pretty decent Caribbean, West Indian, Lounge, Bar, LLBO Restaurant
Ranked #2 of 14 Restaurants in Rouge Scarborough.
Some say it is good, miserable, great.
★★★★ on the 22nd of July, 2015The food there is great and reasonably priced. The service is good and the staff is pleasant. Not like most west indian places ive been to where everyone is rude and miserable.


Our factory located in Achinos Stilida, produces and packages our Greek Olives. Our factory is perfectly located, in fertile area, situated close to Lamia, surrounded by thousands of acres of olive groves. One of the key olive varieties that our factory produces is the world famous Kalamata olive as well as other varieties ranging from green Amfisas, Halkidikis, to large black colossal and others. Kalamata olives represent the factories largest production.
Our well-seasoned experts are able to help develop brine solutions that meet our customers’ requirements and expectations. We do not have a ‘one size fits all mentality’ regarding our brines. Because we sell our olives worldwide, we need to carefully develop these brines that suit the regional preferred tastes and specifications.
Our packaging formats include
1.5 L, 2.0 L, 3.0 L – PET Jars. These are traditionally for retail sizes.
3.0 L PET, 10-12 KG d/w Plastic containers. These are traditionally for food service sizes.
200 L drums – These are traditionally for food manufacturing – Industrial sizes.
A 10 Tins (6 x 2.84 L) – Sliced green, Black and whole- These are traditionally for food service & food manufacturing.
The sizes listed are for most of the olives we offer – depending on the specific varieties.
Our Factory is also equipped with the latest industrial machines that are able to offer pitted olives as well as sliced olives. These specialty formats are offered in most of the variety of olives offered and packaging formats.


TASTE THE DIFFERENCE… TAY’S GOURMET POWER GRANOLA!
Tay’s Gourmet Granola products are the difference between an ordinary granola experience and a Powerful Granola Experience!
We make all our granolas with the finest, all natural ingredients, no added sugar or preservatives and a lot of love. All of this is blended together for a powerful taste. Tay’s is just the right mix of crunchy and toasty. It is an awesome blend of sweet & salty and it is loaded with good things like fiber, protein & Omegas 3 & 6 to promote good health!
Powerful bodies fuel powerful minds!
Tay’s Gourmet is proud to partner with Children’s Hunger Fund by donating a portion of our sales to deliver hope and feed the hungry. We will also be donating our all natural, healthy granola to add to the meal boxes Food Paks ® they prepare for distribution to the less fortunate.
Doctors agree that #Blueberries are a SUPER FOOD! Rich in Vitamin D, Antioxidants and taste great! Eat blueberries to stave off infection, reduce bellly fat, and boost immune system. I’m in! Try Tay's Gourmet Power Granola Blueberry Coconut Crunch for your fix - http://bit.ly/1iRF0aw
Products - Tay’s Gourmet Power GranolaDo you need a thank you gift sent to a client or a birthday present for family or friends? Tay’s Four-pack also makes a great healthy gift for someone you care about.
Thanks to FilmMagic for posting these great photos from the book launch for "Enter Miss Thang" that we attended in October, hosted by Cindy Crawford! Check 'em out! #entermissthang http://www.filmmagic.com/search/#events?q=%5B183997866%5D&s=3 - miss thang