Golgappe, often referred to as the “queen of street foods,” are a tantalizing delight that captures the essence of Indian culinary culture. Originating from the vibrant streets of India, these crispy, flavorful, and utterly irresistible snacks have etched their place in the hearts and taste buds of millions. Let’s embark on a delectable journey, exploring the origins, variations, and cultural significance of golgappe.
The Origins and Name Variations of Golgappe:
Diving into the history of golgappe unveils a tapestry of stories, tracing their roots to various corners of the country. Known by a myriad of names such as “puchka” in Bengal, “pani puri” in Maharashtra, “gup chup” in Odisha, “water balls” in Madhya Pradesh, and “phuchka” in Assam, these names reflect the regional diversity and distinct flavors that golgappe embody.
Golgappe’s Place in Indian Culinary Culture:
Golgappe aren’t just snacks; they are a cultural emblem that transcends geographical boundaries. These delectable bites are an integral part of Indian street food culture, offering an affordable and accessible indulgence to people from all walks of life. From bustling markets to quiet alleys, golgappe bring people together to savor the essence of community and togetherness.
The Perfect Crunch: Anatomy of a Golgappa:
The Crispy Shell: Creating the Ideal Golgappa Puri
Crafting the perfect golgappa begins with the delicate art of preparing the puri, the crisp shell that encapsulates the flavorful fillings. A mixture of semolina and flour is kneaded to a precise consistency, creating a dough that’s rolled out into thin, uniform circles. These circles are then deep-fried to golden perfection, resulting in shells that are simultaneously airy and crispy, a symphony of textures with every bite.
Filling the Void: Exploring the Mouthwatering Fillings of Golgappe
Golgappe’s allure lies not just in its crunch. It also in the explosion of flavors that burst forth with each mouthful. The hollow puris are generously filled with an array of tantalizing ingredients – boiled potatoes, sprouts, tangy tamarind chutney, and zesty spices. The combination of these elements is a sensory delight, creating a harmonious blend of tastes and textures.
The Flavor Burst: Tangy Tamarind Water and Other Golgappa Waters
No golgappa experience is complete without the signature flavored waters that transform these crispy treats into a symphony of tastes. The tangy tamarind water, infused with a medley of spices, dances on the palate, while variations like mint-coriander water and spicy jaljeera concoction add layers of complexity to the overall flavor profile.
Golgappe Around India: Regional Twists and Names:
Puchka in Bengal: Sweet and Spicy Bliss
In the bustling streets of Bengal, puchka takes center stage. Here, the filling is an eclectic fusion of sweet and spicy, with tamarind chutney and mashed potatoes creating a sensational contrast of flavors that captivates the senses.
Pani Puri in Maharashtra: A Taste of Mumbai’s Streets
Venture to the vibrant streets of Mumbai, and you’ll encounter pani puri – a delightful embodiment of the city’s fast-paced life. The concoction of spicy, tangy, and sweet flavors reflects the spirit of Mumbai’s culinary diversity.
Gup Chup in Odisha: Where Every Bite Tells a Story
Gup chup, as it’s lovingly known in Odisha, is more than a snack – it’s a storyteller. Each bite narrates tales of tradition and local ingredients, showcasing the state’s culinary heritage.
Water Balls in Madhya Pradesh: Simplicity at Its Best
In the heart of Madhya Pradesh, golgappe are celebrated in their simplest form – with basic fillings and a burst of homemade flavors. This embodiment of simplicity is a nod to the unadulterated joys of street food.
Phuchka in Assam: A Journey of Flavors
Phuchka in Assam is a revelation of flavors. Here the fusion of indigenous spices and ingredients creates a unique culinary experience that pays homage to the region’s culinary identity.
The Art of Eating Golgappe:
The Technique: How to Properly Eat a Golgappa
Mastering the art of eating golgappe is a rite of passage for street food enthusiasts. The technique involves delicately adding the flavored water to the puri, allowing it to soak up the flavors without losing its crunch, and then savoring the explosion of tastes in a single, glorious bite.
The Challenge: Golgappa Eating Competitions
For the adventurous and the competitive, golgappa eating competitions offer a platform to showcase both gastronomic prowess and a deep appreciation for this beloved street food. Participants race against the clock, devouring golgappe in impressive quantities, all while celebrating the joy of indulgence.
Golgappe’s Culinary Cousins: Similar Street Delights:
Dahi Puri: Creamy and Delicious
Drawing parallels to golgappe, dahi puri offers a creamy twist. Yogurt, spices, and chutneys blend seamlessly with the crispy puris, creating a delightful contrast of textures and temperatures.
Sev Puri: A Textural Fiesta
Sev puri celebrates textures like no other, with layers of crunchy sev, tangy chutneys, and savory toppings coming together to create a mesmerizing medley of sensations.
Ragda Pattice: A Hearty Variation
Incorporating heartiness into the street food repertoire, ragda pattice features potato patties drenched in a rich, spiced curry. This comforting delicacy brings a touch of warmth to the bustling streets.
The Evolution of Golgappe: Fusion and Modern Varieties:
Pizza Golgappe: When Italy Meets India
The fusion of flavors takes a daring turn with pizza golgappe, where classic Italian ingredients meet the Indian street food icon. A tantalizing blend of cheese, herbs, and sauces elevate the golgappa experience to new heights.
Chocolate Golgappe: A Sweet Indulgence
For those with a sweet tooth, chocolate golgappe offers an irresistible alternative. These delectable treats feature chocolate-filled puris, complemented by a medley of dessert-inspired fillings.
Fruit-Filled Golgappe: A Healthy Twist
Embracing health-conscious trends, fruit-filled golgappe introduce a burst of freshness. Fresh fruits, juices, and nutritious toppings infuse these bites with a wholesome twist.
Golgappe on the Global Stage: International Popularity:
The Global Spread: Where Can You Find Golgappe Worldwide?
Golgappe’s charm has transcended borders, making appearances on international streets and in food festivals. From New York to London, and beyond, these Indian delights have captured the curiosity and palates of food enthusiasts worldwide.
Golgappe-Inspired Creations: Chefs Getting Creative
In the culinary world, golgappe’s influence knows no bounds. Innovative chefs have taken inspiration from golgappe to craft unique dishes that pay homage to the beloved
snack. From golgappe-inspired amuse-bouches in upscale restaurants to fusion cafes offering gourmet twists, the culinary creativity knows no limits.
The Culinary Craftsmen: Golgappe Vendors and their Stories:
The Street Side Maestros: Golgappa Wallahs
At the heart of every golgappa experience are the street-side maestros, affectionately known as “golgappa wallahs.” These unsung heroes of the culinary world have perfected the art of crafting the perfect puris, mixing the ideal fillings, and serving them up with a side of warm camaraderie.
Tales from Golgappa Sellers: Passion, Hard Work, and Tradition
Behind each golgappa cart is a story of passion and hard work. These vendors often inherit family traditions, preserving recipes and techniques passed down through generations. Their tales are a testament to the resilience and dedication that define the spirit of street food culture.
The Cultural Impact of Golgappe: References in Movies, Music, and Art:
Golgappe in Bollywood: From Screen to Street
Bollywood has India’s vibrant film industry, has immortalized golgappe in cinematic moments that capture the joy of sharing this street food with loved ones. From flirtatious scenes by the golgappa cart to celebratory dance sequences featuring these delectable treats, golgappe have become cinematic symbols of relatable happiness.
Golgappe in Music: A Muse for Artists
Even in the realm of music, golgappe find their place. Lyrics often pay homage to their irresistible taste and the memories they evoke, resonating with listeners who understand the simple pleasures of street food indulgence.
Golgappe in Art: Visual Representations of a Beloved Snack
Visual artists, too, have found inspiration in golgappe’s vibrant colors and textures. Paintings, sketches, and sculptures depicting these iconic street bites serve as reminders of the artistry that resides not only in the culinary world but also in the realm of creativity.
Golgappe’s Health Quotient: Nutritional Aspects and Considerations:
The Nutritional Breakdown: What’s Inside a Golgappa?
Beyond the flavor explosion, understanding the nutritional aspects of golgappe unveils a balanced combination of carbohydrates, proteins, and fibers. While they may not qualify as a complete meal, golgappe offer a delightful way to savor a variety of nutrients in a single serving.
Making Healthier Choices: Ingredients and Preparation Tips
For health-conscious enthusiasts, making mindful choices can enhance the golgappa experience. Opting for whole wheat puris, incorporating lean protein fillings, and selecting fresh, natural ingredients for the chutneys can create a healthier version of this beloved snack without compromising on taste.
Golgappe at Home: DIY Recipes and Tips:
Recreating the Experience: Homemade Golgappe Recipe
Bringing the magic of golgappe into the comfort of your kitchen is an adventure worth embarking upon. With a homemade golgappa recipe, you can indulge in the joy of crafting these crispy delights, filling them with your favorite ingredients, and relishing the flavors just as they’re meant to be enjoyed.
Tips for the Perfect Homemade Golgappa Feast
Elevating your homemade golgappe experience requires attention to detail. Tips on achieving the right puri thickness, experimenting with fillings, and creating a variety of flavored waters ensure that your culinary creation mirrors the street-side authenticity you’ve come to love.
The Enduring Allure of Golgappe: A Culinary Journey
Golgappe embody more than just a burst of flavors. They encapsulate the essence of Indian street food culture, a fusion of tastes, textures, and traditions that transcend time and place. From their humble beginnings to their global popularity, golgappe have become ambassadors of joy, connecting people through their shared love for delightful street-side indulgence.
So, the next time you savor a golgappa, take a moment to appreciate the culinary craftsmanship, the cultural stories, and the joyous moments it represents. Whether enjoyed with friends on a bustling street corner or recreated with love in your kitchen, golgappe continue to be a culinary journey that resonates with food enthusiasts around the world.
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Olive Oil and Gastronomy Workshops
In the Unión Española de Catadores (Spanish Union of Tasters), Madrid, she is in charge of activities related to olive oil. In addition to workshops on olive oil tasting, Alicia offers insight into the history of olive oil and its inspiration on literature and art, and also asks the big questions about its current and future role in tourism, the hospitality industry and in our kitchens.
She also offers both theory and practical workshops on Spanish gastronomy, drawing on her years of research, The Heritage of Spanish Cooking (Weldon Russell, 1992), which she co-authored, and her experience as the head chef of her own two restaurants.
Lastly, she also delves into her investigations of the psychology of taste and her own ideas on the expressive possibilities of food to offer a poetic, sensorial workshop on olive oil as a medium for communication and another on sensory rejuvenation and rediscovery of the everyday.


Our Line Up
Consider the apple. No other fruit is so simple yet so full of possibility. None comes close in its ability to pack so much flavor into so compact a package. No wonder, then, that we’re utterly obsessed with this little powerhouse of a fruit. Ever since we pressed our first pure, organic little beauty and extracted the liquid gold inside, we’ve been laser-focused on one goal: to make the best damn cider there is.
We know that’s a lofty ambition. Which is why we’re stacking the deck in our favor: first, by hand-selecting only the most flavorful organic fruit available, then adding a little imagination. The four ciders in our core lineup each capture a particular apple virtue: the refreshing crispness of The Hatchet; the velvety creaminess of The Pitchfork; the heady richness of The Anvil; and the subtle earthiness of The Washboard. Whichever way you go, it’s a wake-up call for the taste buds.
Organic apples have to work harder, investing their energy in flavor, not size. And we work harder, too—hand-selecting the right mix of fruit, then blending it for just the right balance of sweet and tart.
What we love about pears is their creaminess. But pears can be cloyingly sweet. The trick is capturing just the right amount of creamy without sacrificing the tart and crisp.
We love cider. We love bourbon. The Anvil is our way of bringing two great flavors together in a perfect blend of tart, crisp apple cider and rich, smoky bourbon flavor.
Rootbeer was one of Robert’s first loves. Inventing stuff was another. At age 11, he created his own imaginary beverage company called “The California Boys Rootbeer Company”, and even designed the labels for it. Fast-forward almost 20 years, and Robert’s idea is back, but all grown up. Maybe The Washboard symbolizes father and son’s lifelong passion for beverages, but the simpler truth is Robert remembered back to his 11-year-old self and said, “Why not?”


Let yourself be enveloped
by our passion for hospitality
The Hotel offers its guests an equipped beach just 100 meters away from the hotel and a restaurant with an outdoor terrace where it is possible to taste Mediterranean cuisine and typical Cilento cuisine.
Thanks to its central location it is possible to walk to the beaches, the square, the pedestrian area for shopping, the promenade and the small port of the Gatte. The Hotel is located a few kilometers from the main tourist destinations of the area, of which it is possible to appreciate the naturalistic and historical beauties.
All rooms have a balcony or terrace and are equipped with satellite TV, air conditioning, mini fridge, safe and wireless connection.
Our buffet breakfast rich in sweet and savory dishes is able to satisfy the tastes of Italian and international guests.
The La Pergola restaurant is ready to delight you with dishes with a simple and authentic flavor, to accompany your stay with taste in a journey of flavors and food and wine culture that will lead you to the roots of Cilento.


DiningMcDonald's, 8003 S 84th St, La Vista, NE 68128
Back in 1954, a man named Ray Kroc discovered a small burger restaurant in California, and wrote the first page of our history. From humble beginnings as a small restaurant, we're proud to have become one of the world’s leading food service brands with more than 36,000 restaurants in more than 100 countries.
Enjoy the familiar taste of a McDonald’s meal today, right in the heart of the La Vista City Centre! Whether you’re on the chicken nugget or Big Mac team, McDonald’s has you covered for any meal of the day, including the late-night sweet treat run.
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I usually like to make small dog treats and lean toward savory rather than sweet–but with the holiday weekend just around the corner, I found myself looking at Easter cookie recipes and wondering if one could be modified for dogs. Since carrot cakes are a family favorite, I cam up with Carrot Cake Dog Treats, an easy way to make a special holiday treat at home.
Like many recipes, you can modify Easter cookie recipes for dogs by taking out the forbidden foods–raisins and chocolate appear in many Easter recipes are are definite NO-NO foods for dogs.
I took it a step further, though, and cut the sugars way, way back, sweetening the cookies just a little with molasses and, for a few extra special cookies, adding a layer of a dog favorite: cream cheese.
The list of ingredients is a little bit longer than for some dog biscuits and treats but not too complicated!
Start by combining your dry ingredients:
While you’re getting your ingredients together, go ahead and sit a stick of butter out so it will thaw to room temperature. (Or, if you’re like me and you don’t think far enough ahead, just zap it in the microwave for about 20 seconds to soften.)
You can grate carrots, buy grated carrots or just chop them finely, depending on your time restrictions:
Typically human Easter cookies are sweetened with sugar or brown sugar; molasses is an alternative and sweetens in amounts measured in tablespoons (not cups).
Mix all the ingredients in a big bowl and work the dough so all dry ingredients are worked into the dough.
I added a 1/2 cup of water but then had to add another teaspoon or so; add just a little bit at a time so your dough doesn’t become too sticky. (If it’s sticky, just add a little more flour.)
Roll your dough out to about a 1/4-inch thickness, then it’s time to cut the dough.
You can use an inverted glass as a cookie cutter or get in the holiday spirit with a bunny or egg-shaped cookie cutter:
These cookies don’t expand too much so you don’t need to leave a lot of extra room on your greased cookie sheet.
Pop them in the oven until they’re nice and browned then take them out and let them cool completely.
After the cookies are cooled, you can make some of them extra-special by turning them into a sandwich, with a layer of softened cream cheese between two cookies.
Refrigerate the treats with the cream cheese filling (and the others, too, if you won’t be serving them for a few days). Treats can be refrigerated for up to four days.
With both the plain and filled version, you’ll be making your four-legged friend very happy with these hoppy treats!
Carrot Cake Dog Treats
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 cup grated carrots
- 2 tablespoons molasses
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 cup water
- For filling: 4 ounces cream cheese, softened (optional)
- Preheat oven to 350 degrees.
- Mix all ingredients except the cream cheese and combine well until completely mixed.
- Roll dough on a lightly floured surface to 1/4-inch thickness and cut into cookie shapes.
- Bake for approximately 30 minutes until browned.
- Remove cookies from oven and cool completely.
- Create dog cookie sandwiches if you wish by spreading a layer of cream cheese between two cookies.
- Cool cookies completely before serving. Refrigerate for up to four days.
Cooks: Don’t miss our My Dog Says I’m a Great Cook™ cookbook with over 100 dog treat recipes from the publishers, readers and fans of DogTipper! This paperback book is available in our PawZaar gift store!
This post was first published in 2010.


Houston's Restaurant Nutrition Information | Livestrong.com – Houston’s is a dine-in restaurant chain found throughout the United States. Knowing the nutrition information is a good way to determine whichyour diet. The good news is, Houston’s offers a variety of items on the menu with varying nutrition content.
Houston Restaurants – How Many? – Restaurants – Texas – Chowhound – Does anybody out there know approximately how many restaurants there are in Houston? I’ve seen numbers from 6,000 to 8,000 and more. I would include Bellaire’s and other "surrounded cities" in the count I think.
These restaurants show why Houston is named the most diverse city in the US – See Houston’s "most authentic" restaurants in the gallery above. Mexican/Tex-Mex and Vietnamese restaurants were omitted because there are too many great options around Houston.) "Diverse population.
Houston: the fast food capital of America | Thinknum Media – On the official tourism page for Houston, Texas, there is an entire section devoted to the city's the award-winning restaurants. "We don't mean to brag," it states,
Houstonians can dine out and honor Barbara Bush at this tasty, month-long event in Uptown – which will make a $10,000 donation to the barbara bush houston literary foundation on behalf of all restaurants participating.
Houston Restaurants | Guide to Fine Dining, Casual Meals & Drinks – With over 10000 dining options, Houston restaurants will please any palate.. With so many options, it's not surprising that visitors leave the city with plenty of.
A List of 5 Star Restaurants in Houston | USA Today – Dine in one of Houston’s top restaurants, from the Southern cuisine of Brennan’s to the Italian fare of Da Marco. Diners can also drive outside of Houston to experience the farm-to-table meals of.
Nigerian Restaurants in Houston, TX – Yellowpages.com – Nigerian Restaurants in Houston on YP.com. See reviews, photos, directions, phone numbers and more for the best African Restaurants in Houston, TX.
Lifestyle | HoustonChronicle.com – Houston Chronicle – Get the latest news on life in Houston, design, gardening, architecture, fashion, food and travel from the Houston Chronicle on HoustonChronicle.com.
Home Loans In New Braunfels Filing: Mortgage lender says indictments may hurt Schlitterbahn’s ability to repay loans – The loans are secured by the Project and certain additional waterpark properties operated by affiliates of SVV located in New Braunfels, Texas and South Padre Island, Texas. On March 21, 2018, SVV,
The 10 Best Fancy Restaurant Burgers in Houston – The 10 best high-end or fancy burgers in Houston. Updated 8/1/2016, 6:30 a.m.: RIP to Bramble’s excellent burger, pictured above.The restaurant closed on July 29, 2016.Read on for nine other.
Houston Press Menu of Menus – April 9, 2019 – · Join us at the Houston Press Menu of Menus food festival on Tuesday, April 9 from 7 to 10 pm at Silver Street Station.
Home Loans In Longview Longview Branch | Columbia Bank – Active in his local community, Alan has been involved with several organizations including the Home Builder Association and the oregon state elks association.
Authentic Mexican restaurant and margarita spot shakes up northside – "Cypress needs better restaurants," Julio tells CultureMap. He founded Ambriza two-and-a-half years ago, bringing the comfort.
Star chef bolts New York City and plots new Houston restaurant – Needless to say, Houstonians are unlikely to complain about "too much" uni. They’ll certainly want to keep their eyes on.


Gornto Rd. & N. Valdosta Rd.
Everyday: New Lunch Specials available everyday of the week from 11-3 and include over 13 different items all priced at $4.75!!! Happy hour now from 3-8pm with 2 for 1 on draft beer, mixed drinks, and a host of other things!!!
Tuesday: Margaritas on the rocks for just 99c!!!
Wednesday: The World Faoumous 99c Bottled Beer special and it’s Ladies Night where ladies enjoy 99c wells from 7-close.
Thursday: IT’S TRIVIA TIME!!! Come out Thursday nights for Trivia Night. You can play as a team or an individual with great prizes from the bar and the kitchen. Game time is at 7 pm. (at the Gornto R. location only)
Saturday: 2 for 1 margarita’s all day long.
Be sure to like the El Toreo Facebook page for special offers and upcoming events.
Place your order at (229) 247-6341 or online at DOMINOS.COM
Tuesday: Large Two (2) Topping pizza for only $5.99!!! **Carryout only**
Wednesday: Specialty Chicken!!! 12 bites on lightly breaded 100% whole breast white meat!!! Only $5.99!!!
Thursday: The New Artisan Pizzas are here!!! Several varieties to choose from and only $7.99!!!
Friday: Enjoy an oven baked sandwich. Made with premium ingredients and baked to perfection. Only $4.99!!!
Saturday: Try one of the new Artisan Pizzas. A perfectly balanced combination of select quality ingredients for only $7.99.


New England Clam Chowder
Maine Lobster Rolls
Haddock Fish Fry
Whole Belly Clams
Diver Scallops Florentine
Boston Cream Pie
Prime Rib smothered in portobello mushrooms and sauteed onions. Bleu cheese bacon filet. Reservations strongly suggested.
Greeting: Roasted Garlic with Toast Points.
Course 1: Antipasti with White Bean Truffle Bruschetta. Bisol Jeio Prosecco, NV
Course 2: Pesto Painted Prawns over Goat Cheese Polenta, Crispy Shallots, Tomato Essence. Scarpetta Frico Rosato, 2019
Course 3: Chianti Braised Short Rib, Garlic Portobello, Bolognese. Feudo Principi di Butera Nero d’Avola, 2016
Course 4: Lamb Lollipop over Cacciatore with Saffron. Gabbiano Cavaliere d’Oro Riserva Chianti, 2016
Course 5: Limoncello Panna Cotta, Crispy Amaretto Wafer. Tommasi Rafael Valpolicella Classico Superiore, 2018
$85/per person. Advanced ticket purchase required. Tickets must be purchased by 06/20. We source special products just for the Wine Dinners, therefore, cancelations after 6/20 will be refunded on a gift card or transferred to the next wine dinner.
Every Sunday 11am-3pm. The full menu is available as well. We also have a selection of fabulous mimosas!


Barranquilla's Gastronomic Wonders | Must-Try Dishes for Your Colombia Vacation
Barranquilla is a lovely haven in the country of Colombia. The people here are generally more reserved compared to the people of its neighboring cities. Unlike its more prominent neighbors such as Medellin, Cali and Bogota, not very many people think of Barranquilla when considering a Colombia vacation. This is a mistake made by many because Barranquilla is actually a wonderful city filled with awesome spots, courteous people, attractive women, and delicious cuisines.
The people living in Barranquilla are very welcoming to foreigners. Because not many tourists travel here unlike the bigger cities, they appreciate it when they do take the time to actually check out the city. The women here are extremely kind, down-to-earth, and beautiful. The dishes here will leave your mouth watering for days. If you ever visit the city, be sure to check these dishes out.
Generally known as Patacones in Barranquilla, this tasty side dish is made by deep frying slice plantains twice. It is then flattened using a kitchen tool called a tostonera, or any utensil that can do the job. It is then fried again to achieve a golden, crispy look before serving.
- Bandeja Paisa
Bandeja Paisa is not only famous in Barranquilla, but also in all of Colombia. Foodies will certainly appreciate and love this dish because the thing that makes this dish so amazing is its variety and volume. The platter contains beans, pork, rice, chorizo, plantain, chicharron, and fried eggs amongst other ingredients. This dish is considered to be the national dish of Colombia, and rightfully so. Eating this will leave you both satisfied and wanting more.
- Fried Catfish
The signature dish of Barranquilla is the flavorful fried catfish. Because the city is close to the Carribean coast, the seafood dishes in the city are always fresh. The fried catfish is served with rice, most of the time paired with a lemon extract to enhance its already tasty flavor. This is surely a must-try dish if you’re ever in the city.
- Cocadas Blancas
Cocadas Blancas is a coconut dessert snack that famous all throughout the Latin Americas. This lovely treat is made of coconut, sugar, milk, and cinnamon. The sweet tooth people out there will surely enjoy this snack.
- Coconut Rice
Arroz con Coco or Coconut rice is another coconut based dish in Colombia. It is also a highly beloved dish throughout the country, mostly found in cities along the Carribean coast, like Barranquilla. This dish’s preparation is fairly simple and straightforward, you simply have to cook white rice in coconut milk and flakes. This dish is best served alongside Patacones.
- Mango Biche
We cannot talk about dishes in Barranquilla without honoring its street food. Mango Biche is one of them. If you are ever planning to dive deep into the Barranquilla nightlife, be sure to hit the streets after a night of partying to try out a Mango Biche for yourself.
Aside from being home to the world’s second grandest carnival, the Carnaval de Barranquilla, the people, and the food are among the biggest reasons why Barranquilla is one of the best places to visit in Colombia. There are so many tasty dishes for you to try out and you will surely want to try them once again after only trying them once.
Try out these dishes, then learn to make them yourself. It will certainly be a big boost for you if you want to get into the Barranquilla dating scene. Imagine how impressed your date will be if she finds out you know how to make some of the most beloved dishes of her country.
Apart from its many endearing characteristics, Barranquilla is also one of the most romantic places in Colombia, making it an ideal place to look for a potential Latina girlfriend. In fact, you can start your search for one by browsing through the thousands of profiles of beautiful Colombian ladies here on our site now!


Beachfront Restaurant on South Padre Island
The Lookout Bar + Refuge is a beachfront restaurant on South Padre Island. Our small restaurant serves a simple variety of your favorite food, alongside a world-class bar selection. Everything from our burgers to our seafood contain the highest quality ingredients for the best flavor. Our bartenders are trained to provide you with anything you need, from a great drink to great company.
We are located beachside at the La Quinta Inn & Suites South Padre Island. Head north on Padre Blvd. (TX-100) and park at the La Quinta. We are located in the rear of the hotel.
The Lookout Bar + Refuge
7000 Padre Blvd.
South Padre Island, TX 78597
Download the South Padre Island App
View live feeds of the beach and get great Lookout deals and discount when you download the South Padre Island app! Available on Android and Apple.
© 2016 Lookout Bar + Refuge South Padre Island Beachfront Restaurant


6-28-19 8:00 am | Other
Trail Magic Day
We will provide food, beverages and treats for Thru-hikers.
We always get a great assortment of goodies and supplies. Fresh fruit, vegetables and sweet treats are always popular. You can also contact hike leader to find out what we need. Karen 267-424-4602 or email me at email@example.com.
Meeting place: Bake Oven Road Parking lot. GPS Coordinates 40.744544, -75.738112
Posted on meetup.com? NO
Leader: Karen Gradel 215-536-5857


This "Healthier" Carrot Cake offers the perfect balance of wholesomeness ingredients and delicious flavor. It's a testament to the idea that you can enjoy a delicious carrot cake experience without sacrificing nutrition. The result is a moist, hearty, and naturally sweet loaf that's perfect for breakfast or a wholesome snack.
This delightful recipe combines the earthy richness of whole wheat and all-purpose flour, the creaminess of greek yogurt, and the subtle sweetness of maple syrup, all harmoniously mixed with shredded carrots to create a nutritious and satisfying treat.
Why You'll Love This Carrot Cake Recipe:
- Nutrient-Rich: This carrot cake uses wholesome ingredients making it the perfect dessert indulgence while being packed with nutrients.
- Satisfying: This cake strikes a delightful fusion of flavors and textures, offering a fulfilling treat that satisfies your sweet tooth.
- Great On-the-Go Convenience: These slices of heaven can be prepared ahead of time, making them perfect for a quick, healthy snack on busy days.
White Flour, Whole wheat flour, Greek yogurt, Maple syrup, Shredded carrot, Baking soda, Salt, Vanilla, Eggs
- Whole Wheat Flour: Adds a rustic, nutty flavor and extra nutrients to the loaf.
- Greek Yogurt: Provides moisture and creaminess while adding protein.
- Maple Syrup: A natural sweetener that enhances the loaf's taste.
- Shredded Carrot: Offers natural sweetness and a lovely orange speckling throughout the loaf.
How to make "healthier" carrot cake step-by-step:
Watch me make this recipe on Instagram:
In a bowl, whisk together the Greek yogurt, maple syrup, vanilla, and eggs.
In another large bowl, combine the flour, whole wheat flour, baking soda, and salt.
Add the wet ingredients to the dry mixture and stir until just combined.
Gently fold in the shredded carrots.
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. Pour the batter into the prepared loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Recipe Tips and Tricks:
- To ensure the loaf is moist and not dry, avoid over mixing the batter. Mix just until the ingredients are combined.
- When folding in the shredded carrots, aim for an even distribution throughout the batter to maximize the flavor in each slice.
- Grease and flour the loaf pan to prevent sticking and ensure easy removal of the baked loaf.
Frequently Asked Questions:
A: Yes, you can use all-purpose flour if preferred for a lighter texture.
A: Honey or agave nectar can be used as substitutes for maple syrup, providing slightly different flavors.
A: Absolutely! Get creative and substitute the carrots with ingredients like zucchini, apple, or banana for a unique twist on this wholesome loaf.
Other Dessert Recipes You'll Love
"Healthier" Carrot Cake
- ¾ cup Greek yogurt
- ¾ cup maple syrup
- 3 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded carrots
- Preheat your oven to 350°F (175°C) and grease a loaf pan. You can also line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
- In another bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and eggs until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir the two mixtures together until just combined. Be careful not to over mix; a few lumps are fine.
- Gently fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
- Remove the carrot cake loaf from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling in the pan, transfer the loaf to a wire rack to cool completely.
- Once the carrot cake loaf has cooled, slice and serve.


Breast milk is the perfect food for your baby. It’s available on demand, at the right temperature, and has many health benefits for you and your baby.
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This information is full of useful advice on how to breastfeed your baby.
- During pregnancy attend a local breastfeeding information class.
- Eat a healthy diet, and eat frequently – you need more calories during breastfeeding than pregnancy.
- Check your bra fits correctly and buy the correct maternity bras.
- Ask your midwife to help you position your baby correctly on the breast when you first start to feed. You should sit comfortably, with baby’s tummy facing your tummy. You may need to use a pillow to support you and your baby.
Around six months of age, when the following milestones are achieved.
- Your baby sits with support and with good head control.
- Inserts toys or fingers into their mouth.
- Shows interest in food by leaning forward and opening their mouth when hungry.
- reaches for toys and grabs on to them accurately.
- Start with a single ingredient, well cooked and mashed food. Rice or ragi kanji, fruits (mashed banana, cooked peeled apple or pear) or mashed vegetables (potato, carrot, green beans, sweet patato) or homemade vegetables soups like tomato soup.
- Do not add salt, sugar, masala or chilli powder.
- Make the food into a thin mixture. A small quantity of your own breast milk, formula milk, or water can be used to thin the mixture.
- Introduce the baby to one new food every few days, starting with just a few teaspoons full each day.
- Feed the baby with a teaspoon.
- Stir hot food, to help cool it evenly. Test the temperature yourself before feeding.
- Watch out for allergic reactions.
- Allow plenty of time to feed.
- If baby is not interested, try again later. Do not force feed the baby.
- Have the baby sit up, facing you while feeding. Use a high chair when possible.
If your baby is tolerating fruits and vegetables, you can try these foods
- Pureed or mashed noodles, idli, chapati, dosa, upma, bread or pasta.
- Cooked and mashed lentils or pulses (dhal or beans).
- Full fat curd, ghee, butter, pastuerised cheese or custard.
- Fully cooked mashed meat (mutton), fish, egg or chicken.
- Some food stuff like eggs, wheat, fish and shell fish may cause allergic reaction in some babies.
- Introduce these foods one at a time, closely watching for any allergic symptoms.
- Stop feeding if you notice any allergic reaction and discuss with your doctor.
- If the reaction appears severe or the baby has difficulty breathing go to a hospital immediately.
- Do not introduce peanuts, cashew nuts, badam, pista in younger children due to risk of allergy and choking. Consult with your doctor before introducing nuts or seeds.


Many of my subscribers have been asking for the recipe for my Cajun Shrimp. Well, I am here to deliver. This recipe is surprisingly simple to make. All you need is a few ingredients and a rub from my book, SPICE: The Variety of Life.
This quick-cook recipe can be served over rice, pasta or cheesy grits. Use your imagination!
Here are the ingredients:
1 lb large shrimp (31-40 or larger) peeled and deveined
1 medium diced onion
1 medium diced bell pepper
2 TBSP butter
2 TBSP olive oil
1 1/2 TBSP Creole rub
Yes I know I said Cajun Shrimp but the seasoning is quite similar.
This is the most used spice blend in my kitchen. It crosses cultural boundaries because Creole is a mix of cultures. Not just for Gumbo and Shrimp Creole, it works in pastas, casseroles, grilled meats, etc. I haven’t tried it on Ice Cream. Yet.
6 Tbsp paprika
3 Tbsp Seasoning Salt
3 Tbsp onion powder
3 Tbsp garlic powder
1 ½ Tbsp black pepper
1 ½ Tbsp white pepper
½ - 1 Tbsp cayenne pepper (adjust to suit taste buds)
1 ½ Tbsp oregano
1 ½ Tbsp dried thyme
1 ½ Tbsp dried basil
1 Tbsp dried parsley Cooking Instructions Sprinkle 1.2 of the Creole Blend over the shrimp and mix well. Heat skillet over medium heat. Add Olive oil and butter to the skillet. When the butter is melted and starting to foam, add the onion and bell pepper. Cook until the onion is translucent. Add the shrimp and cook until the shrimp are pink all over, stirring occasionally. Add the last of the seasoning, mix well and cook 1 minute more. Serve it up over those cheesy grits!
Enjoy, and don't forget to get a copy of my book for more spice blends.


Revolutionary AI Food SCanner
Nuvilab artificial intelligence can measure the type and amount of food in real time by contactless. Not only well prepared food but also leftovers can be measured. Since there is no limit to the types of food that can be recognized and less environmental constraint, Nuvi scanner can be used in various places. It is a technology applicable to all places where food is consumed, including restaurants, kitchens, restaurants, homes and hospitals
We can encourage users to leave no leftover by giving feedback on eating habits. Just by informing the habit of leaving leftover, it is effective to reduce the leftover by 50 percent. The restaurant operator can find out the satisfaction level of the meal through the analysis of intake and leftover amount, optimize menu composition, develop new menu, and analyze consumption trend.


An alternative way to serve apples. The combination of the sweet caramel with the salty peanuts will impress you.
In a medium saucepan melt the butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10-12 minutes. Stir in milk and continue cooking, stirring occasionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in the caramel mixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in air tight container.
12 tart apples, washed and dried,
3/4 cup chopped salted peanuts,
1 cup light corn syrup,
dash of salt,
1/2 cup butter,
2 cups firmly packed brown sugar
1 can of sweetened condensed milk,
1 teaspoon vanilla


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It may still officially be winter, but the weather has me bursting at the seams for spring! Spring may just be my favorite time of year. There is such a feeling of renewal in the air that really gets my gears turning. I feel more motivated, inspired, and excited to see what the rest of the year has in store for me. January 1st may be the start of a new calendar year, but I never really feel like the year kicks off until now.
Obviously, this is a big year for the Grater/Kapoor family. One thing we know to expect in our future...
Tonight, it’s a feast of health. The bounty of summer is here, so stock up on the nutrients while you can! Before you know it, we’ll be back to snuggling with a bowl of chili in our laps as the leaves fall. But right here, right now, it’s SUMMER.
Tonight, I’m serving up a mixed greens and herb salad with thinly sliced fennel, grilled peaches, fresh basil, and grilled half tomatoes on the side rubbed in grape seed oil and rosemary, served with a dollop of pesto on top. I’ll...
Last summer I really got into breakfast smoothies. And even though the temperatures are struggling to get over that 60 degree mark these days in NYC (yesterday was SUCH a tease!), I’m getting back into smoothie mode.
Here was today’s yumminess:
- One frozen banana, sliced
- 5 frozen strawberries
- 1 scoop of Amazing Grass (I have regular flavor now, but the chocolate one is also delicious in smoothies!)
- a heavy sprinkling of Bob’s Red Mill...
I’m often fascinated when I am in other people’s houses and see what kinds of things they have in their refrigerators and freezers. Same goes for the people next to me in line at the grocery store. Sometimes, it’s hard not to judge. Knowing what I know, I have to remind myself that most people simply don’t know what healthy food is. Or they fall victim to marketing claims and sadly think they actually are making healthy choices. I certainly didn’t start grasping the concept until my 20′s,...
Remember my banana dessert trick that I like so much? The mashed and whipped up banana with whatever fun additions you like? Well, I’ve stumbled on to something else completely delicious and have gone completely overboard with it! But if your options on a night you’re destined to sabotage your healthy ways are this or a pint of Ben and Jerry’s, this should do the trick.
So I had a large can of pumpkin pie mix in my pantry from the holidays. I had every intention to bake a pie, but never got around to it, so on...
So recently I’ve noticed a new trend happening within. I’m starting to think that 3 meals a day for me plus healthy snacks is too much food. Sounds crazy, right? But here’s the thing- I think when you’re eating food that is exactly what your body needs, you actually need less of it. Let me try and break it down even more. When you eat a lot of food, but only say 35% of that meal is pure goodness for your body (and that’s a generous percentage for most of the stuff Americans have come to love), your body...
I’m back friends! Spain was an amazing adventure. A little hectic as we crammed both Madrid and Barcelona into a few fun-filled days, but it was worth it. If you have a chance to go to either city, I highly recommend it.
Now that I’m back, I’m still working on getting my digestion back on track as well. The Spaniards don’t exactly eat the way we do here in America, with 3 regular, filling meals as a protocol to follow. They eat very small breakfasts, drink A LOT of espresso, and fill up on ham and bread...
Hey followers, (hmm, that sounds a little cultish, doesn’t it?)
Hey friends! That’s better. Here’s an update of a day in the life of Caitlin’s way of eating! To give you a glimpse of the things I do that I think keep me healthy or not and to let you know that I’m a real person with healthy ups and downs, I’m trying to every now and then show you what I eat in a day. Especially since I eat gluten and dairy free, and many people just cannot fathom finding a way to eat like that, it’s helpful...
Had a scrumdidlyumptious breakfast this morning, without the nauseating effect of a real IHOP breakfast. I usually have a box of gluten-free banana waffles in the freezer for those wanna-feel-like-a-kid-again breakfast cravings. Actually, I didn’t really have any other breakfast options, anyways, so I didn’t feel too bad concocting my waffly good meal. Read more »
It’s been a while since I’ve written about what it’s like to live in my shoes for a day. So before hitting the gym today, I’m sitting down to update you on my foods of yesterday. For those of you new to the blog, I decided some time ago that I would periodically write what I had eaten on any given day since so many people ask me, “well, what do YOU eat (and/or do to stay in shape)?” in hopes that I’d have some magical response that they could easily duplicate in their own lives to cure all their food...


Health Benefits of Tomatoes
If you like eating tomatoes, good news. They are healthy and they should be an important part of your diet. Tomatoes contain: thiamine, vitamin B6, phosphorus, copper and niacin. They are low in cholesterol, saturated fat and calories. But, one serving of red tomatoes can provide you enough of vitamins K, A and C. All of this is important for good health. But, they are even more useful. One serving of tomatoes will give you 2 grams of fiber. Maybe it doesn’t sound much, but this is 7% of the amount you should take every day. In addition, tomatoes are rich in water, so they will keep you full longer. However, tomatoes offer you many more benefits.
• Tomatoes are also good for healthy skin. Beta-carotene is useful against sun damages. This means that during the summer, eating tomatoes is even more important. Lycopene, also found in tomatoes is useful in protecting your skin against UV light damage.
• Lycopene is also important for strong bones. It is also useful against osteoporosis. Tomatoes are rich in calcium and vitamin K. Both of them, are necessary in bone repairs and maintenance.
• Tomatoes are useful against cancer. They can reduce the risk of several cancers. Some of them are: cervical, pharynx throat, stomach, colon, prostate, rectal, esophagus, mouth and ovarian cancer. Antioxidants from tomatoes (vitamins C and A) are useful in a battle versus free radicals that can damage our cells.
• Tomatoes are rich in chromium. This means that they are very effective in controlling the blood sugar levels.
• Tomatoes contain vitamin A. This means that they are good for your vision.


One of my favorite gifts for Future Kari, is spending an hour each weekend meal prepping for the week. It simplifies my weeknights, allowing me to get healthy food on the table with less than 10 minutes of work and minimal clean-up.
Here is my recipe for a successful hour:
Batch cook one grain, either rice, quinoa or faro. I make a triple batch and freeze. That way I can actually have variety in future weeks. Pro tip: sauteing rice in 1 tsp of oil before cooking helps it reheat well.
Batch cook a protein. We usually do shredded chicken or pork. This can then be repackaged throughout the week: tacos, sliders, flatbread, burrito bowls, etc. Pro tip: You can cook chicken breasts from frozen in the Instapot!
Cut veggies for recipes. That way you are just throwing them in a pan or stir-fry. If you aren't a recipe person, just cut up veggies you want to eat and make a gameday decision with meals.


Oatmeal is already one of the healthiest meals you can eat because it contains beta glucan. In 1997, after reviewing 33 clinical studies performed over the previous decades, the FDA approved the claim that intaking at least 3 g of beta glucan from oats per day decreased saturated fats and reduced the risk of heart disease.
So oatmeal’s history of a health food is well deserved. Not to mention, it’s extremely affordable.
But did you know you can add even more nutritious value to your morning oats?
Here are 5 awesome super foods that can make your oatmeal even healthier:
- Chia Seeds
- Hemp Seeds
- Flax Seeds or Oil
- Almond butter
Chia means “strength” in the Mayan language and Aztec warriors ate chia seeds to give them high energy and endurance. They are rich in fiber, omega-3 fats, protein, vitamins and minerals.
Hemp Seeds improve digestion, balance hormones, and improve metabolism. And they have an excellent balance of omega 3 and omega-6 fatty acids. They are also considered the “perfect protein” because they contain all 20 amino acids and each of the 9 essential amino acids that our bodies cannot produce.
Flax Seeds are the richest sources of a plant-based omega 3 fatty acids and are also high in fiber. They also help with promoting healthy skin. Just add 2 T of flax seeds or 1 T of oil to your oatmeal and be on your way to healthier skin.
Gelatin is a type of protein derived from collagen. It contains very important amino acids which are the building blocks to protein. Gelatin provides amino acids like glycine that strengthen the gut lining and therefore lower inflammation. It’s a powerful super food that you can consume as a powder or is naturally occurring in bone broth. Since we probably won’t be adding bone broth to our oatmeal, the powder is your best bet. Don’t worry. It has no taste and will just make your oatmeal a little thicker. Gelatin can be a great additive to start healing any gut damage or digestive issues. But remember oatmeal is still a grain. So if you do have gut issues, you may want to seek a naturopathic doctor that can help you with foods you may be intolerable to for now.
Almond butter is simply ground up almonds into a butter. Almonds are high in riboflavin, Vitamin E and Manganese. They are also high in fiber and monounsaturated fatty acids. Almonds are incredibly filling and can reduce hunger at later meals.
Add these 5 power foods to your oatmeal along with some fresh berries or other fruit and you’ll be consuming more fiber, getting more omega 3 fatty acids, better digestion and on your way to even better health.


Food Poisoning Amongst Census Enumerators in Gokwe South, Zimbabwe, August 20124
D Bangure1D Chirundu1, M Tshimanga1, NT Gombe1, L Takundwa1
1Zimbabwe Field Epidemiology Training Program 2Kadoma City Health
Background: Zimbabwe implemented a national census from the 18 to 28 August 2012. On 15 August 2012, a report was received of gastrointestinal illness among census enumerators during training in Gokwe. A total 729 enumerators and 180 supervisors attended this training. More than 300 enumerators fell ill. We investigated the outbreak to characterize the illness and identify the causative agent.
Methods: We conducted a retrospective cohort study. We used snowballing to identify and recruit respondents. We interviewed 117 enumerators to collect data on signs and symptoms of illness and food items consumed. Food preparation surface and rectal swabs for culture were collected. Data was analyzed using Epi InfoTM to generate frequencies, means, proportions, relative risks (RR), and attributable risks (AR), and 95% Confidence Intervals.
Results: We interviewed 117 enumerators. The median incubation period was 7 hours (Q1=6; Q3=11). Different kitchens were used for preparing supervisors’ and enumerators dishes but source of the food was the same. Common signs and symptoms included abdominal cramps – 71%, watery diarrhoea – 67%, nausea – 52%, and fever – 27%. All patients fell ill within one incubation period. Eating beef during lunch on 14/08/12 was associated with illness (RR=5.07, 95% CI=2.05 – 12.57). The AR for beef was 63%. Leftover food was not available for laboratory analysis. Staphylococcus aureus was isolated from patients, food handlers and serving table surface.
Conclusions: The illness was a food poisoning outbreak, caused by S. aureus. Beef consumed during lunch on 14/08/12 was the possible source of infection. The contamination occurred during food preparation in the kitchen used to prepare food for the enumerators. Screening of food handlers and involvement of local health department in planning mass gathering is recommended.


Here is a list of foods and activities I do not ever plan to give up (even if I’m someday forced to eat them in moderation):
– sitting down
– refined sugar as it occurs in baked goods
– red wine
When I lived abroad, in Russia, it was hard to come by decent coffee. All the Nescafe commercials had semi-nude women in them, suggesting that it was a luxury product. Given that my coffee intake took a radical hit for those few months, I thought perhaps I’d have kicked my caffeine habit.
Instead, upon arrival at the Frankfurt airport (where we had our layover on the way home) a friend and I sat down in a cafe, where we ordered grilled cheese sandwiches and a cup of black coffee. I have never felt physically fitter in my life.
In other, more self-promotional news, I’m a finalist in the Esquire/Aspen Writers’ Foundation Short Short Story contest. It’s exciting stuff! And oddly, the exercise (writing a 78 word story) is probably not so different from crafting a comic.


The deep green color of these beans is amazing. This is due to the Wet Hull or Giling Basah processing method used traditionally in Indonesia, and primarily in Sumatra. These beans, as with the Honey Process, still have some of the flesh of the cherry attached during the drying process. However, the beans are sent through the hulling machine where the parchment surrounding the coffee bean is stripped off when the coffee is not yet completely dried (25-35% moisture content). The whitish green beans are then spread out in the sun until they reach an 11-14% moisture level.
Giling Basah coffees have terrific body and an herbal sweetness.
When roasting this coffee you might consider a pre-drying, where the coffee is kept in the drum at a low temperature (50 degrees) until the intense deep green color lessens. This will even out the moisture content so your end product will come out more uniformly roasted.
These beans respond well to City+ roast and darker roasts.


The NonScents Refrigerator Deodorizer is your fridge’s new best friend. The deodorizer uses an advanced patent-pending coated zeolite formula to permanently eliminate smelly fridge odors at the molecular level. Additionally, the deodorizer prevents mildew and mold from growing, extending the shelf life of your food and drinks.
Unlike traditional baking soda that typically lasts a month, NonScents deodorizer maintains its powerful odor-eliminating powers for up to 6 months. Best of all, there is no maintenance or re-activation required like charcoal based products.
Proven to Extend Shelf Life
We ran the following experiment. We bought two packages of fresh strawberries and placed one box in a fridge with the NonScents Fridge Deodorizer, and the other box in the fridge without it. 7 days later…
WITHOUT NonScents Fridge Deodorizer:
The strawberries placed in the fridge without the NonScents Deodorizer visibly had white mold growing on them.
WITH NonScents Fridge Deodorizer:
On the other hand, the strawberries placed in the fridge with the NonScents deodorizer looked edible. There were some signs of brown rot, but we were still able to enjoy a few!
Active Ingredient: Natural Zeolite, and Patent-Pending Coating.
Food Safe, Biodegradable, and Fragrance-Free.


Hot Breakfast Selections
Start your business day right with catered breakfast from B&A Warehouse! Whether you want the simple goodness of fresh fruit and yogurt or a delicious made-from-scratch breakfast casserole, B&A delivers for you!
Sidewalk 2009 was by all accounts a big success and we simply could not have done it without generous support from people like you and companies like B&A Warehouse. Thank you for your support and enthusiasm for our event. I hope we’ll be able to work together for many years ahead.
Sidewalk Moving Picture Festival


Hi to all,
Well, after reviewing my photos of Rue Montorgueil, and having more than enough ice cream in my freezer, I decided to put my ice cream machine away for awhile and make some French baguettes....quite a switch, you say?
I've made bread many times before but I had a new idea I wanted to try, which was, to start the baking on the highest rack for the first 10 to 15 minutes. Our kitchen ovens don't get as hot as a professional oven therefore making it very difficult to get that first quick rise. I read this idea of using the top rack, one day, so decided to give it a try now. Also, I tossed a little water onto the oven floor to produce the burst of steam to help the quick rise before the top of the bread gets too dry.
With the high temperature, and the bread on the highest rack, I did feel the need to watch through the glass front on the oven door to be sure it wasn't going to burn. In my opinion, they did get a little over browned. As soon as I saw this, I moved the bread to the middle rack. If you try this, you'll have to watch carefully because ovens vary. I moved my bread after 12 minutes, but maybe, looking back, I should have moved it at 10 minutes.
As you can see, I made my own device to hold the baguettes ( ingenuity rules! ) while on their last rise and in the oven, with heavy tin foil formed into grooves, and then I put parchment paper inside. It worked great!
The inside was moist while the crust was very crispy. It could've had larger holes inside...something to work on!
There are many recipes for French bread online, I used this one, but I cut it in half using just 2 cups of flour and 1 cup of warm water. This bread turned out to be pretty good, however, it didn't rival those baguettes you buy in a great French bakery. In case you want to know more about the baguette look here.
Still.............it was really yummy this morning topped with butter and raspberry jam!
**Thanks, Aidan, you're my first follower!


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BLOG & PRESSE RÉCENTE
Recipe & Photo credit: http://french-barn.com/blog/food-wine/choux-a-la-creme-with-blood-orange-whipped-cream
Notes: It’s really important to use a scale with this recipe. The volume measurements are listed to give you an idea of how much you might need of each ingredient. But a scale is imperative. A slight difference in the weight of one ingredients can cause a big problem for choux. Practice patience and don’t open the oven door while the choux is baking; it may cause your choux to deflate.
Lightly beat each egg separately, one at a time, before incorporating them into the dough.
Pro tip: Start by making the Blood Orange Curd at least a day before you want to make the choux pastries. It needs time to cool and thicken.
For the Choux à la Crème
125 mL (½ cup) whole milk
125 mL (½ cup) water
85 g (6 tablespoons) butter
1 tbsp sugar
⅛ tsp salt
166g (5¾ oz) all-purpose flour
4 large (204g) eggs, divided and lightly beaten (see notes)
1 quantity blood orange whipped cream (see below)
Sprinkles for topping, optional
Preheat oven to 375 degrees F and prepare two baking trays with parchment paper.
Bring milk, water, butter, sugar, and salt to a gentle boil. Remove from heat and add in the flour in one go. Immediately stir the mixture together, returning it back to medium heat.
Continue stirring the dough until all flour is incorporated and the dough pulls away from sides of the pan and forms a ball.
Transfer choux dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low for a couple of minutes to cool the dough down.
Turn the speed up to medium low and add eggs in one at a time, making sure each egg is completely incorporated before continuing. You may need to use a spatula to get any straggly bits.
Once the final egg has been added, mix on medium speed for one minute. The dough should be smooth, sticky, and pipe-able.
Transfer mixture into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes choux mounds (similar in shape to golf balls) an inch or two apart onto the baking sheets. With a damp finger, flatten any pointed tops so that they don’t burn.
Bake for 30 minutes, or until the choux pastries puff up and turn golden brown.
Cool on a wire rack, then using a serrated knife, cut in half
Pipe or spoon blood orange whipped cream into each cream puff.
Drizzle chocolate ganache (see below) overtop each puff and top with few festive sprinkles, if using.
For the Blood Orange Whipped Cream
Notes: Adding blood orange juice directly to the whipped cream will cause it to split. But if you make a curd out of it, it will fold seamlessly into freshly whipped cream.
2 cups 35% whipping cream
1 cup blood orange curd (see below)
Add curd to a large bowl and set aside.
Pour whipping cream into a cold bowl and whisk on high speed until medium to stiff peaks form being careful not to over beat, about 1 minute.
Carefully add cream to the curd bowl and gently fold until combined.
Transfer to a piping bag fitted with an open star tip, optional.
For the Blood Orange Curd
Notes: Curd can be made a week or two in advance and stored in the fridge until ready to use. Leftover curd will last in a sealed container in the fridge for up to 2 weeks or in the freezer for a few months.
3 large blood oranges
14g (1 tbsp) fresh lemon juice, optional (it adds a bit of tartness)
6 large egg yolks
155g (¾ cup) sugar
110g (½ cup) butter, cut into small pieces
Zest oranges with a microplane grater, then juice the oranges and set both the zest and the juice aside.
Add lemon juice, if using, to a measuring cup that measures at least half a cup, fill the remaining space in the measuring cup with blood orange juice until you reach half a cup.
Set up a double boiler: Pour an inch or two of water into a medium saucepan and bring it to a simmer over medium-high heat.
In a medium heat-proof bowl (one that sits comfortably over the simmering saucepan), whisk together the blood orange juice, zest, egg.
Transfer bowl over saucepan and stir constantly using a spoon or silicone spatula. After approximately 10 minutes, the curd will thicken significantly. It’s ready when it coats the back of the spoon. You should be able to run a finger across the back of the spoon and have it hold a trail in the curd. If the eggs start to scramble, take the bowl off the saucepan and turn the heat down.
Once the curd is sufficiently thickened, remove it from the heat and stir in the butter.
Strain curd through a fine mesh sieve seated over a bowl. This filters out any zest or eggs that may have inadvertently scrambled.
Cool to room temperature, then transfer to a sealable container and store in the fridge until cold.
For the Dark Chocolate Ganache
4 oz dark chocolate (chopped or chocolate chips)
125 ml (½ cup) whipping cream
Place chocolate in a medium bowl.
In a small pot over medium heat, bring heavy cream to a simmer, stirring occasionally. Pour hot cream overtop chocolate, swirling to coat. Let stand for a minute, then whisk until smooth. Drizzle over cream puffs immediately.


The INCA organics protein is delicious!
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Good consistency and flavour.
Tastes great, more energy and have seen results very quickly! Do recommend


We love to have fun but we can be serious once in a while, especially when it comes to choosing the most nutritious ingredients for your dog. Although some if this information might be a bit "sciencey", we think it is important for you to have the most complete nutritional information about our biscuits.
Once you read this you may want to keep all the biscuits to yourself. We know you have thought about it - perhaps even tasted them. That's ok since all ingredients are human grade and baked in a human grade bakery. So go ahead, share with your boo. Both of you deserve healthy and great tasting treats.
When you are comparing ingredients with other snacks, don’t forget it is not only what you add, but also how much of those special ingredients you add that makes a difference.
There are two ways to tell if you are getting "the good stuff"; First, check where the ingredient sits on the ingredient list. The further up the list, the greater the quantity added to the biscuit. Also notice the ingredient name – is it a flavour or pomace rather than the real McCoy? And also notice if spices or colours have been added that only serve to colour the product to make it more appetizing to look at but serves no nutritional benefit.
Once you have assessed the list, open up the box and take a sniff. Does it smell like the flavour it says it is, or can you only smell grain? Take a look – can you see the colours and individual ingredients like berries and herbs, or are the biscuit white and fluffy? Use your senses to guide your choices.
Your dog is guided by smell but if he could read, I’m sure we would be on the top of his snack list.


Make sure you have everything you need for Christmas Eve! Milk & cookies for Santa, a letter to Santa (fully edible!) and even food for the reindeer!
5 regular sized cookies - 1 milk & 3 cookies (made with real chocolate chips!) & an edible Letter to Santa!
1 edible pen
1 bag of Magic Reindeer Food
1 Magic Reindeer Food directions note
Each cookie will be individually heat sealed and all will be packaged together!
While all "Magic Reindeer Food" ingredients are technically edible, this product is not intended for consumption as oats are raw.
All cookies are a vanilla/almond sugar cookie and include the most common food allergens, such as egg, dairy, wheat, and nuts.
KY Customers only, NO shipping.
3 Pick-up options are available: Fri. December 10 (5-6pm), Fri. December 17 (9-10am), or Thurs. December 23 (5-6pm).
If you need another pick up time, just send me a message & we will work it out!
Pick up location will be noted at checkout. Please be sure to put your phone number that can be texted for reminders and pickup directions.


O you who believe! Fasting is prescribed to you as it was prescribed to those before you, that you may learn self-restraint _ Quran 02:183.
As salamu’alaykum warahmotullahi wabarakatuh, I am Khadeejah Adepoju (Another Muslimah’s Kitchen) and in this post, in shaa Allah, I’ll be talking about easy to prepare meals for Sahuur. Yes, the best of months, Ramadan, is around the corner and I am super excited. I know we all are preparing towards Ramadan already and to help with preparations, we have decided to share some easy to make meals with you for Sahuur (mostly) and Iftar.
One of the most important (or difficult, sometimes) questions in life is deciding what to eat. Trying to decide what to eat on every other day is difficult enough as it is and in the month of Ramadan, you don’t just get to decide what to eat, you get to decide what to eat at one of your most inactive moments (middle of the night). The purpose of this post is to help take the stress of thinking about what to eat off you.
Sahuur is important as it is the first meal of the day and also the meal that keeps us going during the day. If you are like me, if you are thinking Sahuur, you are thinking healthy meals which are also very easy to make. Foods that fall into this category are:
Rice: Rice is quite easy to make and is a good option for Sahuur as it is a high-fiber carbohydrate food. White rice can be served in various ways like with tomato stew and protein (fish, beef, chicken, egg), vegetable and protein, salad and stew, dodo and stew.
You can also make your rice into jollof rice or fried rice, check the recipe for fried rice here
Tip: I like to have my stew, soup or whatever I’ll be serving my white rice with ready in the fridge in the refrigerator (I make my stews, soups in large portions and store) so that I only wake up to pray tahajuud and boil rice (boiling rice takes 20 – 30 minutes).
Bread: This requires very little (or no, if you’ll be having just bread) prep time. You can have bread and tea, bread with egg (boiled, fried), bread with spread (mayonnaise, butter, peanuts butter), bread with vegetable (I eat bread and efo riro, some of my friends think it’s weird). You can also make your bread into a sandwich (spread a slice of bread with mayonnaise then layer some veggies (shredded or diced carrot, cucumber, cabbage, tomato), cover with another slice of bread and enjoy.
Pasta or Noodles: Pasta (macaroni, spaghetti e.t.c), noodles is a quick one for sahuur. They are easy to make and take little time. They can be enjoyed with salad, eggs, veggies stir-fry e.t.c.
Fruits and vegetables: These ones are essential during fasting as they increase the feeling of fullness, they also prevent constipation. What fruits or vegetable to take for Sahuur?
Vegetables: Carrots, Lettuce, Spinach, Cabbage, Cucumber e.t.c.
Fruits: Tomatoes, Bananas, Watermelon, Mangos, Avocadoes e.t.c.
They can be made into salads or smoothies.
Oats: Oats is very easy to make and takes little time to prepare in the kitchen. Oats can be made into porridge, healthy pancakes, healthy oats muffins, oats cookies https://sekinatsanni.com.ng/oat-meal-raisin-cookies-2/amp/, overnight oats (oats, fruits, nuts, milk, yogurt left in the fridge for 6 – 8 hours).
Swallow: I know some of us don’t joke with our swallow and are already looking for ways to enjoy our swallow in this month of Ramadan. Also, some of us dread waking up to start battling with turning stick all in the name of making amala so I’ll be sharing a tip. Tip: You don’t necessarily have to wake up to the stress of making amala, semo or eba; you can make it the night before, wrap in a wrapper (cloth) and store in a flask to preserve the hotness so that when you wake up, you only need to heat up the soup and enjoy (Because I am a student and I barely have enough time, I make my soups, stews in large portions then store in the fridge so I really don’t have to worry myself about meal prep every time).
Yam: Yam can be enjoyed boiled or fried with beans, garden egg sauce, egg sauce, fish sauce, vegetable stir-fry or as it is.
Water: You might be asking yourself that why is water singlehandedly on the list but yeah, water is an option too. Some of us, myself inclusive, do not have the appetite to eat at Sahuur sometimes and that is why water is here. You could wake up and take water for Sahuur so that we can get some of the blessings in Sahuur for ourselves.
Abdullah Ibn Haarith said that one of the Sahabah (companion) said: “I entered the house of the Messenger (Peace be upon him) whilst he was taking the Sahuur and he (Peace be upon him) said: “Indeed, it (the Sahuur) is blessing that Allah has given to you so do not leave it out, even if one of you just takes a (gulp) of water, since Allah sends mercy and His angels seek forgiveness for those who take the Sahuur.
I know it seems like I’ve mentioned just few foods but remember that I’ve shared a number of ways in which you can enjoy them.
I hope this post turns out to be helpful for you, may Allah (in his infinite mercies) grant us the blessings in this beautiful month, may He grant us the strength to immerse ourselves in productive acts and may He grant us many more Ramadaan on earth in good health.
As salamu’alaykum warahmotullahi wabarakatuh.


If you wish to explore the atmosphere of typical “Bar Mleczny” (the correct translation is “Milk Bar”) you can not miss the visit to Bywalec Bar on Świętego Wincentego Street.
This place will give you the feeling that the communist era has not finished yet. From the very entrance you can spot the specific decor, that definitely will not take your breath away, but will rather make you smile or sometimes even scare you. At every table you can find few chairs of different kind and type. One of them wooden, one plastic, the other one metal…just to make the people to have a sit. At every table artificial flowers placed there for the past 15 years.
The menu (polish: Jadłospis) contains Polish food only such us russian dumplings (pl: pierogi ruskie), pork cutlet (pl: kotlet schabowy), potatoes and cabbage (pl: ziemniaki z kapustą) and many others. On the other hand the prices are very cheap, as you can have a good meal for 2-3 euros. You can also be sure the food will be good and fresh as many people eat there. However if you are not a fan of exploring this kind of places, take a look at the food and clientele before you decide to have a meal there.
Another interesting thing is the service. Years ago these bars were self service. You were expected to bring your plates and forks and knives. Nowadays the only thing you have to do, is take the plate with food once its ready and return dirty dishes to the small return window in behind which the lady will wash them.
At Bywalec you will find them two very nice woman, who will smile at you as far as you do not bother them too much. Be sure what you want! Order your food! Have a sit! Take your food (FORGET that somebody will bring it to you)! Eat it! Bring the dirty plates back to them, and GO! 🙂 Do not expect anybody to speak English there, so if you don’t have basics to order food make sure you invite some Polish friend over.