Would you believe a 5-year-old child is capable of learning how to cook, and remembers what she's learnt when she's a 28-year-old adult? Would you believe a 5-year-old can be instilled with a passion for cooking?
This is what Shermay Lee, author of The New Mrs Lee's Cookbook and The New Mrs Lee's Cookbook Vol. 2, says on her cookery school's website:
"Shermay started cooking at the age of 5. She learnt the rudiments of cooking first from her grandmother, Mrs Lee Chin Koon, who was considered the doyen of Peranakan cuisine and was the author of the famous cookbook, Mrs Lee's Cookbook, a kitchen stalwart published three decades ago."And this is what Shermay says in her first cookbook:
"[My grandmother] instilled in me a passion for cooking from a very young age."What did 5-year-old Shermay do in her grandma's Peranakan kitchen? Could her little wee hands handle knives, ladles, or a mortar and pestle? Did she stand her little wee legs on a chair to watch her grandmother stir-fry sambal in hot oil? What exactly did little Shermay cook? Would you, dear reader, let your 5-year-old child boil an egg, assuming you could do so without being sued for child negligence?
Why does Shermay Lee say she started cooking at the age of 5, which must sound totally ridiculous to anyone with common sense?
Two reasons: One, her grandmother was Lee Kuan Yew's mother. Two, said grandmother very inconveniently kicked the bucket when Shermay was 5. If little Shermay weren't cooking when she was 5 or younger, then she didn't learn anything from Lee Kuan Yew's mother. In which case, the only selling point for her cookery school and cookbooks wouldn't exist.
Shermay Lee's two cookbooks are an update of her grandmother's Mrs Lee's Cookbook, which was published in 1974. The first updated recipe that makes me scratch my head is Bawan Kepiting, a Chinese style clear soup with crab meatballs. The stock is made with 300 g of bamboo shoot fried for 2 minutes, then simmered 10 minutes in 2.3 litres of water. And that's it, there's nothing else in the stock except sugar and salt. It's so totally bizarre it can't possibly be correct!
What does Grandma's original cookbook say? Aaah, there's indeed an ingredient missing after her granddaughter modified the recipe to suit modern times. Is it an old mother hen? Some expensive dried scallops from Japan? Yunnan ham from China? No, the missing ingredient is – hold on to your chair! – 2 tsp of MSG in the stock, plus another 1 tsp in the meatballs!
Wow, THREE WHOLE TEASPOONFULS OF MSG, which work out to ¼ tsp per rice bowl-sized portion! That's a hell of a lot but at least the
Curious, I check out the Pong Tauhu recipe to see if it's any better. Believe it or not, the soup containing meatballs made with beancurd and pork has almost twice as much MSG as the Bawan Kepiting. Almost ½ tsp per serving! Good grief!
Shock and horror aside, there's something in the Pong Tauhu recipe that makes me laugh: pounding beancurd with a mortar and pestle. That's like LKY totally obliterating his enemies, isn't it? Seriously, why pound beancurd? Just squash it with your hands or, if you want it really fine, push it through a sieve.
The recipe for Heepeow Soup is equally bizarre. The stock is made with 1.2 kg of pork or pork bones, which is nowhere near enough for the 6 litres of water used but at least it's better than a few shreds of tree trunk. Except the meat needs 1½-2 hours of gentle simmering to release its flavour, whilst big pork bones need at least 3-4 hours. The recipe, however, tells you to simmer for only 30 minutes. So it's just another pot of water, with or without MSG depending on whether you follow the grandma or granddaughter.
There are, floating in the water, yellow (!) prawn meatballs deliberately jaundiced with artificial food colouring. Next to the weird looking meatballs float slices of pork maw which stink because piggy tummy can't be cleaned properly by just rubbing it with salt. There're fishballs too, made by beating 600 g of finely minced fish with a dash of pepper, then gradually adding 350 ml of water while stirring continuously, followed by beating the mixture till it's smooth, then adding 1 tbsp of salt. You know what? If this fish paste makes fishballs that are bouncy, I will – to borrow a colourful phrase from the Cantonese – chop off my head and let Shermay Lee sit on it!
Little Shermay "learnt the rudiments of cooking" when she was 5, eh? Judging from her soups, she didn't know the basics even when she released her first cookbook as a 28-year-old adult. Neither did Mrs Lee Chin Koon who was supposed to be "the doyen of Peranakan cuisine". Did you know LKY's mother gave cooking lessons to British and Australian expatriates? I hope they liked MSG and jaundiced meatballs!
Bad recipes are one thing but dangerous ones are another. If you make a raw fish salad with, as Shermay Lee instructs, fresh ikan parang (wolf herring) bought at a wet market, you have a 99.99% chance of being very sick, or dead. Fish and stuff not sitting on ice are quite common at markets, and there's filth and dirt whichever way you turn. Even if there's fish that's sashimi grade, it's bound to be contaminated by something that isn't. Obviously, Princess Shermay has never been to less-than-clean wet markets where grubby commoners with questionable personal hygiene poke and prod everything. Well, why would she? Her cousin, LKY's younger son, has his personal chef fly to Japan just to buy sashimi! I'd guess her lifestyle is similar to his.
The New Mrs Lee's Cookbook, published in 2003, won two awards from Gourmand World: Best Cookbook Award and Special Award of the Jury in the Respect of Tradition. It was a bestseller in Singapore, as was the second volume published in 2004, and both books received strong reviews in a number of publications. Did the judges, reviewers and readers notice the appalling soups, the Satay Ayam Goreng that's boiled even though 'Goreng' means fried, and the Mee Siam made without assam? These, along with deep-fried (!) Peking Duck, were award winning recipes?! For tradition?!
The recipe I'm sharing today is Babi Pongteh from Cooking for the President. I've chosen this over the one Lee Kuan Yew grew up eating because his mother and niece say babi pongteh has coriander powder whereas babi chin doesn't. That is, of course, incorrect. It's babi chin which has coriander power, and babi pongteh which doesn't . . . unless Lee Kuan Yew has decreed otherwise? He might not have but if you're his relation, your cookbooks will win awards and you'll get paid to give lessons even if you can't tell your babi pongteh from babi chin. All you need to know is how to make bamboo shoot water, or add MSG by the bucketload.
|BABI PONGTEH (FERMENTED SOYA BEAN & GARLIC PORK STEW)|
Source: Cooking for the President – Reflections & Recipes of Mrs Wee Kim Wee1.5 kg front pork knuckle with trotter
(Recipe for 8-12 persons)
chop chunky, blanch in boiling water, remove hair if any, rinse thoroughly and marinate with 4 tsp thick dark soya sauce for 30 minutes160 ml vegetable oil (I used only 30 ml)
50 g shallots
peel, wash and pound semi-finely80 g garlic
peel, wash and pound semi-finely60 g light brown taucheo (fermented soya bean) paste
2 tbsp light soya sauce
2 tsp thick dark soya sauce
20 g palm sugar
100 g sugar cane (30 cm long), or 25 g rock sugar
wash and quarter sugar cane lengthwise; chop each quarter into 4 pieces¼ tsp salt
10 medium size Chinese dried mushrooms (60 g)
rinse and soak in 500 ml water till soft, abut 30 minutes; trim and reserve stems, along with the water100 g canned bamboo shoots
cut into bite size wedges 6 mm thick; boil a few minutes; drain200 g reconstituted sea cucumber
cut crosswise 5 cm wide and lengthwise 3 cm thick; soak in water till ready to cook
In a wok, fry shallots in hot vegetable oil over low heat till translucent. Add garlic and stir-fry till everything is lightly golden. Add fermented soya bean paste and fry till semi-dry, intensely aromatic, and colour changes, about 3 minutes. Reduce heat to very low. Add light and dark soya sauce. Fry 10 seconds. Add pork and marinade. Increase heat slightly to low (from very low). Stir-fry till semi-dry and intensely aromatic, about 10 minutes. Transfer to a pot. Deglaze wok with 1 cup water. Add the water to the pork, along with palm sugar, sugar cane, salt and, if using, mushrooms, mushroom stems, mushroom water, and bamboo shoots. Top up with enough water to just cover. Bring to a boil. Cover and simmer gently, adding more water when necessary, till pork is tender but still has some bite. This should take about 2¼ hours.
Add sea cucumber, if using, and bring to a boil. Sauce should be medium brown and with substance, not thin and watery. Increase heat to boil rapidly if necessary. Taste and adjust seasoning (I added 2 tbsp taucheo liquid). Turn off heat.
Serve hot, topped with crushed red bird's eye chillies. Alternatively, sambal belachan with a squeeze of calamansi juice would make a nice dip. Eat with steamed rice, or you can dip toasted French loaf in the Babi Pongteh sauce.


What Are Raspberries?
Raspberries are a composite fruit traditionally available in mid-summer,
but with new harvesting innovations they can be enjoyed all year
long. Raspberries are red in color, and boast a distinctive flavor
that is both sweet and tart. Commercially available types of
raspberries include summer-bearing plants, which produce fruit in summer,
and ever-bearing plants, which produce fruit in the fall as well as
summer. Raspberry plants belong to the genus Rubus, and they
are widely available from wholesale and retail plant nurseries and growers.
Recent Raspberry and Raspberries News
- Coke hopes to excite younger drinkers with new raspberry-flavored Coca-Cola Spiced
The beverage giant introduced Coca-Cola Spiced, the first new permanent offering to its North American portfolio in three years.
Wtvd-ap. ABC News. Wednesday, 07 Feb 2024 16:11:47 +0000.
- How to Grow Raspberries
If your raspberry plants seem to be giving you the raspberry, i.e., expressing their displeasure by not fruiting, read up on their care to turn them into "berried" treasure.
Audrey Stallsmith. Bob Vila. Friday, 24 Feb 2023 05:42:25 -0500.
Raspberry plants often grow in fields or forest clearings and are very
hardy, having a tendency to take over unless cut back. Plants are
usually started in the winter by planting dormant canes 3 feet
apart. The first year after planting, all the flowers should be
removed to allow the plant to build up reserves. From the second
year on, the plants will flower in the spring and the raspberries will
ripen in the summer. Raspberry plants need adequate water and
fertilizer in the spring and summer, but quantities should be decreased
in autumn to harden the canes for winter. In the winter the old
flowered canes should be pruned to ground level. Fruit is ripe and
ready for picking when it has turned a deep red and falls off the stem
easily when touched.
Raspberry plants have many uses and benefits. The leaves, which are
found in groups of three or five, have silver-white undersides and can be
used fresh or dried in herbal teas. It is believed that raspberry
leaves can be helpful for a sore throat, as well as various stomach
ailments, and a tea made with raspberry leaves has been used throughout
history to encourage speedy childbirth. Xylitol, an alternative
sweetener made from sugar alcohol, is extracted from raspberries.
Raspberries also contain polyphenol antioxidants which promote
cardiovascular health. Finally, raspberries are excellent in jams,
pies, as dessert toppings, or simply by themselves!
Raspberry Information Resources
- Blackberries and Raspberries (PDF)
Taxonomy, cultivars, origin, history, folklore, medicinal properties, production stats, food and non-food uses, and more.
- Brambles - Production, Management, and Marketing
Ohio State University bulletin about managing and marketing blackberries and raspberries.
Cornell University's fruit website features extensive information about berry production, pest management, and marketing.
- University of Illinois Extension - Raspberries & More
General information, nutrition facts, planting, care, pruning, insects, and diseases.
- Backyard Gardener - Growing Raspberries
Introduction to backyard raspberry cultivation. Topics include preparing and feeding the bed, planting, and pruning.
- Organic Culture of Bramble Fruits
Publication about the production of organic raspberries and blackberries.
- Crop Profile for Red Raspberries in Washington
Extensive guide to red raspberries in Washington State.
- North American Bramble Growers Association
This association of blackberry and raspberry growers and agricultural professionals offers information about bramble fruits
for growers and researchers, as well as for consumers, the media, and kids.
- Red Raspberries
The National Processed Raspberry Council invests in research on the health and wellness benefits of raspberry consumption
and communicates the advantages of raspberries to consumers, food manufacturers and foodservice decision makers
in order to build demand and secure the long-term viability of the industry.
- Oregon Raspberry & Blackberry Commission
The Oregon Raspberry & Blackberry Commission focuses on promoting caneberries to multiple audiences,
and supports Oregon berry farmers by fostering plant research and farming education initiatives.
- New York State Berry Growers Association
Founded in 1988, the New York State Berry Growers Association (NYSBGA) is a nonprofit educational association for berry growers,
from large wholesale family farms to independent farm stands and pick-your-own operations, across New York State.
- Wisconsin Berry Growers Association
The Wisconsin Berry Growers Association is a non-profit organization dedicated to the production and promotion
of Wisconsin strawberries, raspberries, and blueberries.
- Washington Red Raspberry Commission
The Washington Red Raspberry Commission (WRRC) was formed in 1976 to support and promote the raspberry industry.
Their growers and processors are spread throughout southern Canada, western Washington State, and northern Oregon.
Copyright © 2005-2024 Raspberries.us.
All rights reserved.
Raspberries Guide - How To Grow Raspberries


I describe myself as a vegetarian. Lacto-ovo-pesco when I wish to be specific.
This does NOT mean I eat only vegetables. This does NOT mean I eat only healthy/organic foods. This does NOT mean I am a rabid PETA member and nauseate at the sight of meat. In truth, I am best described as a junk-food vegetarian.
Just to clarify, here I are some handy definitions:
- Vegetarian - eats a limited amount of animal products (meat)
- Lacto-vegetarians – eat milk/dairy products only
- Ovo-vegetarians – eat eggs only
- Lacto-ovo-vegetarians – eat milk/dairy products and/or eggs
- Pesco vegetarians - eat fish or seafood but avoid all other meat
- Lacto-ovo-pesco-vegetarians – eat milk/dairy products and/or eggs, fish or seafood.*
- Semi-vegetarians – no red meat
- Dietary vegans – do not eat any animal product or animal derivative but may use animals in other commodities.
- Ethical vegans - refuse to use any animal product including dairy products, eggs, honey, wool, leather, cosmetics and in some cases avoid medical procedures that involve animal testing.
- Fruitarian – eats ONLY – fruits, vegetables, nuts and seeds (and oils) – that would fall naturally from a plant; that is: foods that can be harvested without killing or harming the plant (this may or may not include grains).
- Raw foodism – eats only uncooked, unprocessed, and often organic foods or wild foods. Typically added to veganism and frutarianism.
Pogie-monster - will eat, in large quantities, at any time, candy/treats/sweets…even yours.*
Carbovore – will eat, in large quantities, at any time, bread, potatoes, rice, corn, etc. (fresh or processed)…preferably with salt and butter.*
* these are me, although I am really limited on pesco – generic fish sticks and crustaceans mostly.


Who doesn’t love cookies? No one. Everyone loves cookies. Even people who love oatmeal and raisins have a cookie just for them. But that doesn’t mean the cookies are going to love you back. They’re just over there like, “Hey buddy, don’t blame me, you knew what I was when you ate 12 of me.” Luckily for us, Chef Kyle is sharing his delicious (and nutritious) Chocolate Chip Chia Seed cookie recipe this month. With two tablespoons of Chia seeds, these cookies are full of antioxidants, omega-3s, and of course yumminess.
Chocolate Chip Chia Seed Cookies
Yields – 12-16 cookiesDownload Recipe
For the Cookies You’ll Need
- 1 cup - Butter
- 1 cup - White Sugar
- 1 cup - Brown Sugar
- 2 Chia Eggs (1 tbsp seed + 3 tbsp warm water = 1 egg) or 2 Eggs
- 2 tsp - Pure Vanilla Extract
- 2 cups - All-Purpose Flour
- 1 cup - Wheat Flour
- 1 tsp - Baking Soda
- 1 tsp - Warm Water
- ½ tsp - Salt
- 3 cups - Semi-sweet Chocolate Chips
Method of Preparation
- Pre-heat oven to 350 degrees.
- Place chia seeds in warm water and soak for 5-10 minutes. Strain off excess water (follow the ration above.)
- Cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the chia eggs, then stir in the vanilla.
- Dissolve baking soda in warm water. Add to batter along with salt.
- Stir in flour and chocolate chips.
- Drop large spoonful’s onto ungreased pans.
- Bake for about 10-15 minutes in the preheated oven until the edges are brown. (Set a timer and check every 3-5 minutes).
- DO NOT overcook.
- Use dark chocolate or soy-free chips for an added health benefit.
- For gluten-free, substitute gluten-free flour blends.
From the kitchen of Chef Kyle Williams. Bon appetite!


Murray – Calloway County
- Pantry Food Program — The food from this program is donated by individuals, churches, and school clubs and organizations, to name a few. Families or individuals can receive this food monthly based on need.
- The USDA Commodity Food Program — This food is provided by the federal government and feeds families or individuals monthly based on income eligibility.
- Children’s Back-Pack Program — This ten-month program provides snack-type food bags each Friday afternoon to children in need to eat over the weekend when school meals are not available. Children from both school districts, city and county, and all grades are served.
- Homeless Food Pack — This program offers food, cleaning, and hygiene supplies to the homeless six times per year.
- Commodity Supplemental Food Program (CSFP) — Provides three bags of groceries each month to those who with low income and are sixty years of age and older.
- Starter Box — This is a one-time donation to families who have experienced a crisis, whether by fire or other event, or have moved into the Gentry House.
- Emergency Food — Non-perishable items with extended shelf dates are stored for emergencies.
- Nutritional Drinks — Provides Ensure and Boost to those in need who need extra nutrition, but cannot afford the per month cost.
- Christmas Food Box Program — Provides a meal of traditional Christmas food for families who are low income or in crisis.
- Emergency Program — Assists families in need with rent, utilities, life sustaining medication and/or medical travel.
- Nutritional and Other Informational Services — Provides all clients that receive food with nutritional facts and community information.
- Transient Program — Provides shelter and food to stranded travelers.
- Cleaning and Hygiene Program — Provides items such as toilet paper, soap, diapers, deodorant, shampoo, toothpaste, toothbrushes, and laundry detergent.
- Blankets and Fan Program — This seasonal program provides warmth with blankets in the winter and air circulation during the summer.
- Easter Basket Program — Provides Easter Baskets to children of families who cannot afford to purchase.
Thank You to Our Partners & Sponsors
509 North 8th Street, Murray, KY 42071
Hours of Operation: 11:00 – 3:00 (M-F)
Telephone: 270.753.NEED (6333)


Mommy let me eat strawberries today. I have this neato mesh bag with a handle on it so I can eat all kinds of soft fruits & veggies. But, ohhhhh, strawberries are SOOOOO messy, I just love it! Mommy wouldn't let me go any further than the kitchen sink when I was done. She said something about "sticky". I think she was talking about me.
Oh what fun! Especially watching how fast Mommy would move when I'd pull myself up by the sink edge!


When was the last time you ate beets? I don’t imagine it’s at the top of most people’s culinary favorites. I used to hate beets because my only experience with them was out of a can. Those are truly awful. My mother would have them as a side dish for dinner occasionally and they tasted like whatever I thought pennies would taste like, purely awful.
From childhood until a few years ago, all that time…no beets.
Until a friend of ours became ill…
He decided that having a healthy diet would keep the cancer from developing further. One time in his home he prepared a beet salad made from fresh beets. My palate made a new memory and beets for the first time had a good place in my mind.
Recently, my husband purchased beets in a plastic container from the produce department. They were round, soaking in vinegar. Then I viewed an ad for Green Giant Frozen Beets on social media. It seemed beets were emerging. The image in the ad was of spiral cut beets. It was intriguing. Going to the store was on my list so I purchased this vegetable, frozen. Not long ago, we ate them as a side dish.
I cooked the beets as directed on the package while sautéed purple onion simmered in a pan. After the beets were cooked, I drained the liquid from them, and added them to the pan of onions. In a couple of minutes it was ready to serve. I didn’t add another thing to this mixture. It was a vivid maroon serving of 2 nutrient packed vegetables. A natural sweetness seemed to make it all palatable.
And in case you’re concerned about that natural sweetness, the natural fiber is the barrier to slow down the travel of the sugar into your bloodstream. This is how God created our bodies and all the processes HE created are for our good.
After looking online, there are a number of food items that can be added to beets. This list gives you a few ideas:
- For a cold salad, a bag of spinach could be added with feta cheese and walnuts.
- Orange slices would add be a succulent addiction. delicious and incredibly healthy.
- Whip up a honey dressing stirring in balsamic vinegar and garlic to go on top.
- Roasted carrots or diced sweet potato would be a colorful combination for a hot dish.
I was pleasantly surprised by this simple dish. Beets are very good for your body by being a good source of vitamin C, magnesium and can aid in cardiovascular health.
“You may have to fight a battle more than once to win it.” ~Margaret Thatcher
Sometimes the weekends present challenges to a healthy lifestyle and the discipline we had all week crumbles. Maybe this blog on beets can get you refocused this weekend. As a final note, I would recommend fresh or frozen for beets, and any other vegetable.
Do you not know that you are God’s temple and that God’s Spirit dwells in you?
I Corinthians 3:16
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2 thoughts on “Beets per Minute”
We love beets. One of the Ukrainian recipes i still make is just grated cooked beets, fresh garlic, and mayonnaise. Makes a wonderful salad.
I’m so glad, Linda. Go beets!
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Delicious food made with love and served with a smile.
In Cuba we have a saying, “Barriga llena, corazón contento” which translates to “a filled belly means a happy heart”. That’s a philosophy we pride ourselves in here at Café Pinar. When your family sits at our table, we treat you like one of our own. We guarantee they’ll leave full, satisfied, and coming back for more.
We bring you a variety of tasty options for a reasonable price through the week.
Check out our daily specials below:
All our plates are served with your choice of: white rice, yellow rice, or congri, red or black beans & maduros.


Are you a Colusa County producer looking to enhance the marketability of your product? Wanting to build a strong farm to fork connection? Or are you simply a supporter of local agriculture? Well Colusa County Grown has something to offer for every one! Whether you want to become a member, need some educational tools, or simply want to find out where to get great local produce, CCG can provide it all. Explore the website to learn more about membership, local producers, seasonal produce, and nutritional information on locally grown food!


The best beef bone broth
A few years ago we started raising Angus cows. It kind of started when two of our daughters developed an allergy (or something like it) to commercially raised beef. Seriously, there was much puking after one bite of store-bought hamburger. So we stopped eating beef for a few years until someone suggested I buy organic and we found the girls were able to eat that with no problems. Then Ben, visionary that he is, took that tidbit of information and ran with it, and here we are with a farm and cows and a working pen and head gate and a new South Poll bull. It doesn't take much to get him going.
Anyway, the first time we had steers processed, we learned how to fill out a cut sheet. That's basically a form that tells the butcher how you want your cow cut up: what kinds of steaks and how thick, how many pounds of stew beef, how big you want your roasts, that kind of thing. One of the options on the form was "soup bones" and since we tend to like soup, I put a checkmark next to that one even though I didn't know what it was. I'd heard that homemade broth was good for you.
I thought I would be getting chunks of bones with maybe a tiny sliver of meat on them. Boy, was I surprised (and excited) to see these:
Look at all the meat! How exciting is this?
Let's take a really quick look at how bone broth is beneficial. I promise I'll keep it short.
It heals the leaky junctures in your gut, which is at the root of a LOT of our modern health problems. Google your health issue + gut health and you'll see.
It helps keep joints healthy.
It boosts your immune system.
It keeps skin looking young.
It promotes tissue regeneration.
It helps your body detoxify.
It boosts brain health.
It combats mental illness and helps you sleep.
It protects the heart.
Don't believe me? There are tons of articles out there on the benefits of bone broth. This is just one.
So let's make some!
First, lay your soup bones on a sheet pan with sides and roast in a 400° oven until crispy brown. Don't skimp on the time here! The crispier and browner they are, the deeper flavor your broth will have!
Meanwhile, cut up whatever veggies you have. I used carrots, celery, onion, and garlic. Don't worry about peeling anything or making it pretty; it's going to get strained out later. Throw these all in a big crock pot with some good Himalayan pink salt and pepper.
Add a big glug of apple cider vinegar, like 3–4 tablespoons. This helps to break down the bone marrow and draw out all the goodness.
Put the roasted soup bones in and fill with boiling water to cover. I like to push the bones down deep so they're completely immersed.
Cover and cook on low for 24 hours. Your house will smell amazing! (I know people who do this in the Instant Pot, but I'm a purist and like my bones to cook low and slow.)
Remove the soup bones and meat to a platter and let cool before you pull all the meat off and break it into bite-size chunks. I save mine for making soup, but you could also freeze it and use it for chili or tacos or something.
Strain the broth. (Note: no matter how tempted you are, please don't give your dog cooked bones. Also, leave the fat on. Contrary to what the medical "experts" have been telling you for years, grass-fed beef fat won't clog your arteries.)
Voilà! Perfect bone broth! I almost always use mine for soup, adding a quart of tomatoes, all the meat from the bones, pre-cooked barley, and lots of veggies. But you could freeze or can it too. (Sorry for this wonky picture and the next one. I have photography issues.) (Also, that's a half-gallon jar of broth from 5 soup bones in a 7-quart crock pot.)
Now make some bread and there's dinner!


Coco is a much-loved sweet shop based in the charming town of Nailsworth, a gem of the Cotswolds. The shop has been a part of the town now for 12 years, and is truly becoming a part of it’s heritage.
As new owners, we, Sofia and Annabel, have brought in some exciting new products, to suit every annual or special occasion. Shelf after shelf of traditional sweets still remain for those who love to pick their favourites by the gram! We believe we couldn’t truly be a sweet shop if we didn’t do the best hot chocolates in town too… along with freshly ground coffee boasting tasting notes of dark chocolate, caramelised hazelnuts and sweet acidity.
With both of us being vegan we feel passionate about finding the best free from treats! We have brought in a great range of products for those avoiding dairy, gelatin, sugar and gluten. Ensuring that the business has as green a footprint as possible, all of our own packaging is compostable and we have discontinued products that come heavily packaged in plastic. You may find some popular products have disappeared because of this. We love our confectionery, but we love the planet more!
Having lived locally all our lives we know the values of family and community in our little town and aim to always provide service with a smile.
Make sure to follow us for news and offers.


To some people, a animal is just as precious as a child. Taking care of your animal is really essential, and so is providing the ideal food. Great food and the ideal pet items can help your animal remain healthy and fit.
Pet nutrition in our market plays a big role in our society although not all people acknowledge this. Most consumers think that buying animal products such as canned foods are simply comparable to the meat that you can feed them every day. They are mistaken. They likewise believe that the canned foods just consist of toxins and preservatives which can hurt the animal's health one day. More of them also believe that they only intend to keep it costly. In the early 1980s, Stuart Berger, MD, claimed that soy is amongst the 7 leading allergens. Soy is a substance that triggers allergic responses in pets.
If you want to provide your pet natural, healthy food, however you don't have adequate time to prepare raw meals for your animal, you can purchase some of the foodstuff such as those ready-to-eat freezes dried and frozen products or raw meals. Your animals will like this kind of raw food. This can be a replacement if you can't feed him with a bone. These food products are extremely unique that they have food supplements.
One of the choices for feeding family pet's raw food is Life's Abundance, which is a natural kibble family pet food for your pets and cats . It consists of just natural, healthy components and is nutrition dense with the crucial vitamins, fats, minerals and fatty acids which are important for the finest health of your canine or feline.
Dr. Jane Bicks, have challenged the requirement to increase illness and poor health in our family pets. If that is so, we likewise need to take good care of our family pets.
If you are looking for all natural healthy pet items, they can be found in the regional pet shops. Often, some foods are not appropriate to the animals that you have.
If you are not satisfied with your search, you can search for the family pet products online. It is very simple to try to find animal items online. This conserves your time and you will see a lot of items that you can select from. Since you are accountable for them, do not risk your pet's health.
Excellent food and the ideal pet products can help your pet stay healthy and fit.
Most consumers think that buying family pet products such as canned foods are just comparable to the meat that you can feed them every day. If you desire to offer your dog natural, healthy food, however you don't have enough time to prepare raw meals for your family pet, you can purchase some of the food items such as those ready-to-eat freezes dried and frozen products or raw prescription dog food meals. One of the alternatives for feeding animal's raw food is Life's Abundance, which is a natural kibble animal food for your canines and cats . If you are looking for all natural healthy animal items, they can be discovered in the regional animal shops.


JOIN US FOR OUR 46TH SEASON OF SERVING THE FRESHEST SEAFOOD AROUND!!
In the summer of 1974, Sam's opened its first restaurant in a tiny former laundromat with six employees, ancient equipment and no seating. But Sam had a dream and a secret recipe to make it come true: offer the very best local seafood available and serve it with friendly, fast service at reasonable prices.
Ever since then, Seafood Sam's has been serving families just what they wanted. And now—with our menu expanded to over 100 items, friendly value pricing, large helpings, freshest ingredients and beautiful locations—we offer even more of what you want. Bring the whole family and enjoy our award-winning Cape Cod fare!
Member Since: 2005


Chiefs Culture Challenge: Subway Pizza vs. Domino’s Sandwiches
Clever selection by JB this week. And it’s one I was pleased to see – I had already completed half of the challenge many times over, and the other half required me to eat at one of my favorite food places. Is there any way this could go wrong? Find out next…on Masterpiece Theatre.
Sorry, wait, where were we?
Oh, right, food. This week’s assignment was to compare pizza from a sandwich place (Subway) and sandwiches from a pizza place (Domino’s). This, of course, assumes Domino’s is actually a “pizza” place, which I believe to be a misleading headline. Domino’s pizza is actually terrible and has been made worse over the past few years, even though the thought of it always tastes good at around 1:45 AM on a Friday night during your junior year. Then the reality sinks in to the tune of somewhere around 12 dollars.
Anyway, I began searching for an alternative somewhere around those junior years in my four-person Watson Hall suite, and discovered the unbridled joy that is the Domino’s chicken parmesan sandwich. To the shock and surprise of anyone who has ever ordered Domino’s, these things actually taste like a real sandwich. A greasy, lathered in unhealthy nonsense sandwich, to be sure, but a real, actual sandwich! I’ve always found that the Domino’s chicken parm sandwich is best enjoyed with a small bag of Lay’s potato chips and a “dessert” order of CinnaStix. One word of caution: this is a really bad way to start your night if you have any other plans, because you will not want to move immediately after.
To eat the chicken parm sandwich, I placed an order to Domino’s. This would have been much easier up in Syracuse, as “Dominos SU” is the name of a contact in my phone. I think it must be a Domino’s rule that you have to get food delivered – has anyone actually ever been inside a Domino’s “restaurant”? Has anyone ever sat down and eaten there? I’ve probably ordered from Domino’s at least 50 times, 49 of which were in college, and never once have I stepped inside an actual building. For the sake of my personal health, this is probably a good thing.
So the Subway pizza was the scary part of this assignment. My assignment started today, when one of my friends and I were discussing the challenge – but we weren’t sure if the nearest Subway by my house actually carried pizza. I’ve been to Subway at least 200 times, I’d imagine, and never once have I thought to order a pizza. In fact, never once have I seen anyone actually order a pizza. Matters were only made worse when we looked at the subway.com menu to find no evidence of pizza. Alas, I thought, this half of the challenge might have a shorter lifespan than Rob Gronkowski’s post-Super Bowl shirt.
But onward I trekked to the store (which is basically a 60-second ride, not exactly a trek) to find that yes, Virginia, there is a Subway personal pizza! (TM) For the low, low price of five dollars, I could acquire a personal Subway cheesy delight. I walked up to the counter, still unsure if the food actually existed outside of the poster displaying it, and asked the woman behind the counter “can I have…a…pizza?” She then turned and disappeared into the back for about two minutes. I imagine at this point she was doing one of three things: a) trying to conceal her hysterical laughter, b) going into the secret pizza room in the dungeon, or c) crouching under a dresser drawer to dust off the most recent pizza from two years ago.
Either way, the pizza – a round, four-slice personal one – came saran-wrapped. Good start. The woman behind the counter (we’ll call her Anastasia, for absolutely no reason at all) then turned on the oven. Which was an interesting choice…since she didn’t use the oven for anything. She unwrapped the pizza and put it in the microwave. Alllllrighty then.
Two women came up on line behind me, and I then hurriedly ordered a six-inch sandwich, to avoid embarrassment and also give myself an edible option post-pizza. The pizza came out of the microwave, and Anastasia placed it in a Subway pizza box, which amazingly was not from 2007. I took it home after walking by the two women, one of whom said to her compatriot “they have pizza here?” I know, right?
But what of the taste? Well…it was fine. The same level of taste you’d expect from a mushy Celeste pizza for one made in the home oven, really. It reminded me slightly of Pizza Hut, which is never a good thing, because I don’t think I’ve eaten at Pizza Hut since age six. All in all, I’m still standing, but there was really nothing to recommend about this. In the category of things I never thought I’d say in any context…advantage, Domino’s.
JB, you’re up next, and it’s on to the podcast world for you. I know you’re a big follower of This American Life and other podcasts, so maybe we can add a new one to your repertoire, as randomly selected from http://www.podcast.com. (Actual website.)
Your assignment: let me know how you enjoy the popular podcast The Nutrition Diva: Quick and Dirty Tips for Eating Well and Feeling Fabulous. Choose from such episodes as “What are Nightshades and Do They Cause Inflammation?”, “Will Eating Breakfast Help You Lose Weight?”, and of course, “Is Chewing Ice Bad For You?” (Goodness, I hope not.)
Check it out here: http://www.podcast.com/S-1167.htm
Love to hear from you out there as always…shoot over your ideas to firstname.lastname@example.org or email@example.com. Best idea wins an arbitrary prize to be decided later.


Each month will challenge you to create a themed dish to share with friends at a potluck lunch.
Bring a pot of chili or something to go with it, such as cornbread. Prizes will be awarded for the best traditional, best vegetarian, and most unique chilis!
Oct 19: Harvest Feast
Make a dish from something that is currently in season (apples, pumpkins, etc.).
Nov 16: Comfort Foods & Guilty Pleasures
What’s your favorite food? Share it with us!
Friday, Dec 8: Cookie Swap
The library will provide pizza for lunch. Everyone bring two dozen holiday cookies to exchange!
Jan 18: Tailgate Party
It’s the end of football season! Bring the food you love to eat while watching the game.
Feb 15: Asian Cuisine
Celebrate Lunar New Year by bringing a Chinese, Thai, Japanese, or other Asian dish!


Views: 1 Author: Site Editor Publish Time: 2024-02-22 Origin: Site
Glass kettles have become increasingly popular among coffee enthusiasts due to their aesthetic appeal and functionality. These versatile appliances not only boil water but also serve as an excellent vessel for brewing coffee. In this article, we'll delve into the process of making coffee in a glass kettle, highlighting its advantages and offering tips for a flavorful brew.
Glass kettles are revered for their transparency, allowing users to monitor the water's boiling process. However, their utility extends beyond tea-making, making them a favorite among coffee lovers as well. With their sleek design and heat-resistant glass material, these kettles provide an ideal environment for brewing coffee to perfection.
Key Features of Glass Kettles for Coffee Brewing:
1. Transparency: The clear glass body of the kettle enables users to observe the coffee brewing process, ensuring precision and control over the extraction.
2. Non-reactive Material: Glass is inert, meaning it does not absorb or impart flavors, preserving the coffee's purity and aroma.
3. Temperature Control: Many glass kettles come equipped with temperature settings, allowing users to heat water to the optimal temperature for coffee extraction.
4. Easy Maintenance: Glass kettles are effortless to clean and maintain, enhancing their appeal for daily coffee brewing rituals.
Steps for Brewing Coffee in a Glass Kettle:
1. Select Quality Coffee Beans: Choose freshly roasted coffee beans and grind them to your desired coarseness just before brewing.
2. Measure Coffee and Water: Use a coffee-to-water ratio suited to your taste preferences, typically ranging from 1:15 to 1:18.
3. Boil Water: Fill the glass kettle with the desired amount of water and bring it to the appropriate temperature for coffee brewing (195°F to 205°F).
4. Add Coffee Grounds: Place the coffee grounds into a pour-over dripper or French press within reach of the kettle.
5. Pour Over: Slowly pour the hot water over the coffee grounds, ensuring even saturation and allowing the coffee to bloom.
6. Steep and Serve: Let the coffee steep for the desired duration, typically 3-4 minutes, before serving it in your favorite mug or cup.
Advantages of Brewing Coffee in a Glass Kettle:
1. Visual Appeal: Watching the coffee brewing process through the transparent glass adds an element of satisfaction and engagement.
2. Flavor Integrity: The non-reactive nature of glass preserves the coffee's flavor profile, resulting in a clean and pure taste.
3. Temperature Precision: Glass kettles with temperature control settings ensure the water reaches the ideal temperature for optimal coffee extraction.
4. Easy Cleanup: Glass kettles are simple to clean, requiring only a rinse with warm water and mild detergent.
Brewing coffee in a glass kettle offers a delightful and visually engaging experience, while also delivering a delicious cup of coffee. With its transparent design, non-reactive material, and temperature control features, a glass kettle is a versatile brewing companion for coffee enthusiasts seeking quality and convenience. Embrace the possibilities of making coffee in a glass kettle and elevate your brewing ritual to new heights.


This week, I wrote about my decidedly anti baker stance when it comes to holiday entertaining and my savory sweet solution to ending a festive meal. Grab a copy of the Oak Leaves to check out my recipe for blueberry-cherry compote for goat cheese, but read below to make my bacon and apricot and cranberry rosemary compotes! Your holiday table will be better for it!
Brie Cheese with Cranberry-Rosemary Compote and Pecans
1-16oz Bag fresh cranberries
1 Cup White sugar
½ Cup White wine
1-2 Sprigs of rosemary, needs removed and chopped
1 Large strip of Orange Zest pierced with 1 whole clove
Combine all of the ingredients in a medium saucepan and bring to a boil, stirring frequently, until sugar dissolves and cranberries begin to pop. Reduce heat to medium and simmer, stirring occasionally, for about 10 minutes or until nearly all berries have burst. Remove the orange peel and discard. Transfer the cranberry compote to a clean 16oz mason jar. Cover and allow compote to come to room temperature. Refrigerate for up to two weeks. Serve with crackers or Crostini as a topping for Brie Cheese. Garnish with toasted pecans and rosemary sprigs.
Cheddar Cheese with Bacon, Apricot and Mustard Compote
1 Tablespoon Olive oil
6 Slices of bacon, chopped
½ Large Yellow onion, sliced
1 ½ Cups Dried apricots, chopped
1/3 Cup brown sugar
1 Tablespoon Yellow mustard seeds
2 Tablespoons Whole grain mustard
1/3 Cup White wine
2 Tablespoons Cider vinegar
Put the olive oil, bacon and onions in a medium sauce pan over medium heat and cook, stirring frequently until bacon is crisp and onions are tender. Add the remaining ingredients, reduce head to medium-low, and cook until sugar dissolves and mixture thickens. Transfer the bacon-apricot compote to a clean 16oz mason jar. Cover and allow compote to come to room temperature. Refrigerate for up to one week. Serve with crackers or crostini as a topping for cheddar cheese. Garnish with green apple slivers.
Last week I was considering how much I love a good gin and tonic. My summery cocktail musings had something to with planting all of my garden flowers and filling my my deck with containers full of fresh herbs and blooms. Before I knew it my feet were up after a hard day's work and I was sipping a lovely Hendrick's cocktail and savoring some easy seafood. It was a lovely pairing; gin and seafood get along beautifully. Look for my instructions on how to make a memorable gin and tonic and homemade cocktail sauce in the paper next week, but in the meantime feel free to whip up a few of these oysters and kick back on your own deck this week-end!
6 Oysters Scrubbed and Shucked, liquor reserved
1t Fennel Seeds
1/2 t Chili Flakes
1/4 Basil Chiffonade
1T Sliced Scallions
1/2 C Grated Parmiggiano-Reggiano
1/2 C Buttered Breadcrumbs (1/2 C breadcrumbs mixed with 1T melted butter)
Preheat the oven to 450 degrees. Line a sheet pan with a sheet of crumpled aluminum foil (the peaks and valleys will hold the oysters in place) and place 6 oyster in the half shell on the foil taking care not to loose the liquor(discard the tops of the shell). Sprinkle the fennel, chili, basil and scallions evenly over the oysters. Mix the cooled buttered bread crumbs with the cheese and season lightly with salt and pepper. Distribute the crumb topping evenly over the seasoned oysters. Place the pan in the preheated oven for 8 minutes or until crumbs are golden and oysters are warmed through , but remain tender. Garnish with basil, scallions or parsley. Serve as part of a summer seafood pairing for gin based cocktails.
Last week, my column, Out of Mel's Kitchen, featured a recipe for a Mexican spiced Southern Pimento Cheese spread suitable for filling cucumbers or topping crackers. The spread is a riff on a popular southern staple and comes together quickly . It has a notably long shelf life and consequently is a perfect snack to keep on hand for unexpected guests and spur of the moment gatherings.
Yesterday, for Cinco de Mayo/Kentucky derby soiree, I took my basic poblano laden spread and used it to create an ooey-gooey and decadent cheese toast worthy of serving at any casual party.
To create your own Polano Cheese Toasts simply follow my basic recipe (HERE) to make the spread. When you are ready to indulge in a little cheesy goodness, preheat the broiler on low setting for 20 minutes. Meanwhile, slice a baguette into 3/4 " thick slices and broil, grill or toast the bread until golden brown. Cool the bread and mound some of the Southern Pimento Cheese Spread onto the toast taking care to mound the spread in the center and taper to the edges.
Place the topped toasts 1" from the heat and broil until cheese bubbles and turns spotty brown on top. Garnish warm toasts with pepitas and cilantro if desired. Serve immediately.
A few weeks ago I had the distinct privilege to cook a meal for eight extraordinary women. Their general awesomeness inspired me to to create a composed salad in their honor. Heavy herbal notes and hearty textures made this salad a seasonal sensation that honored eight goddesses in my life.
The salad featured a vase made from paper thin cucumber that hide a nugget of lavender infused goat cheese. I filled the vase with baby kale, blanched asparagus, yellow pepper, broccoli sprouts and chives. Pistachio nuts and a small pool of green dressing rounded out the dish. In my estimation the my Green Goddess Salad came as close as possible to being good enough to serve my bevy of goddesses!
Green Goddess Dressing
3/4 C Buttermilk
1/2 C Light Mayo
1/4 C Sour Cream
1 Garlic clove
1/4 t Coarse black pepper
3/4 C Italian parsley, chopped
1/4 C Chives, chopped
2T Tarragon, chopped
1T Lemon juice
salt and pepper
Combine all ingredients in a blender and process until smooth (about 30 seconds). Dressing can be refrigerated for up to two days.
My column this week focuses on Chinese New Year and all of the delectable dishes that come along with honoring this special holiday! Check out my basic recipe HERE and be sure to view the GALLERY to see step by step instructions for simple instructions for folding the dumplings. Once you've learned the basic technique behind my Year of Dragon Dumplings you can begin playing around with fillings and garnishes like a kitchen pro! In the photo above I took the basic dumpling recipe from the link above and presented them with a fermented black bean sauce, chili green beans, oranges, and crispy shallots; with a few simple steps it is easy to take a basic recipe and elevate it. Check out the variations on my recipe below and mix and match the recipes to create your own signature Year of the Dragon Dumplings.
Fillings (choose one):
Pork: Recipe here.
Shrimp: 1/2 Lb raw shrimp (peeled and deveined), 6 water chestnuts chopped, 1T brown sugar, 2t minced ginger, 1t minced garlic,1/4 t white pepper, 1/2 t salt, 1/4 t rice wine vinegar, 1t cornstarch. Pulse the ingredients in a food processor and proceed with filling the wontons.
Chicken: 1/2 Lb ground chicken, 1/2 C shredded steamed carrots, 2T minced bamboo shoot, 1/2 t minced garlic, 1/2 egg white, 2t cornstarch, 1t sesame oil, 1/4t white pepper, 1/2 t salt, 2T sliced scallions. Pulse the ingredients in a food processor and proceed with filling the wontons.
Lamb: 1/2 Lb ground lamb, zest of 1 clementine, 2t fresh ginger, 1/2 t minced garlic, 1T Scotch,1/4t Chinese Five Spice Powder, 1t cornstarch, Salt and Pepper. Pulse the ingredients in a food processor and proceed with filling the wontons.
Veggie: 12 oz spinach, 1t minced fresh ginger, 1/2 t minced garlic, salt, pepper, 7 re-hydrated wood ear mushrooms chopped, salt, pepper, 1/2 t sesame oil, and 1t cornstarch. Saute the spinach in a little canola oil until begining to wilt. Add the garlic and ginger and cook until fragrant. Drain and squeeze liquid from spinach mixture and mix in the remaining ingredients. Proceed with filling the wontons.
Sauces (choose one):
Orange Soy: Combine 1C Soy, 1/3 C Orange Juice, and 2T brown sugar in a small sause pan. Heat until sugar dissolves and cool. Add 1/2 t sesame oil and 1/4t orange zest. Serve at room temp. Keeps for 2 weeks in the fridge.
Sweet and Spicy: Combine 1 C Vinegar and 1 C Sugar in a small sauce pan. Heat to boiling. When sugar dissolves add 1C sugar. When second cup of sugar dissolves reduce heat and add 1t salt. Simmer gently for 4 -6 minutes. Remove from heat and stir in 2T chili garlic sauce. Serve at room temp. Keeps for 2 weeks in the fridge.
Fermented Black Bean*: 1t canola oil, 1/2 t minced ginger, 1/4 C crushed fermented black beans, 1/2 C soy sauce, 1/4 C Hoisin sauce, 1/2-3/4 C water. Heat the oil in a small sauce pan. Add the ginger and cook until fragrant. Stir in the beans, soy and hoisin. Mix well and heat through. Add enough water to control for texture and salt levels. *Fermented black beans are found in Asian markets; the highly sticky beans should not be confused with common grocery store black beans.
Pickled Ginger: 1/2 C Rice Wine Vinegar, 1/4 C Olive Oil, 2T 2T chopped pickled ginger, 3T chopped cilantro, 1/4 C diced red pepper. Combine all the ingredients in a bowl and set aside.
Store Bought Sauces: Sriracha, Soy Sauce, Chili Garlic Sauce, Chili Oil, Sesame Oil
Toppings (choose one or two):
Cucumber Relish: Heat 1 C sugar and 1C vinegar in a small sauce pan until sugar dissolves. Cool to room temperature. Pour the dressing over 1 halved and thinly sliced cucumber and 1/2 C shredded carrot. Refrigerate over night. Add 1/4 C chopped cilantro and 1/4 C chopped peanuts just before serving.
Chili Beans: 1/4 Lb Green Beans (trimmed), 1T peanut oil, salt and pepper, 1/2t minced garlic, 1/2t fresh ginger, minced, 1 T Chili-Garlic Sauce. Heat the peanut oil in a skillet until very hot. Throw in the beans and cook, shaking the pan occasionally until spotty brown. Add the ginger and 1/4 C water. Cover the pan and reduce the heat. Cook 3 minutes. Remove lid, increase the heat and cook until liquid evaporates and beans wrinkle. Remove from pan to a bowl. Toss in chili-garlic sauce.
Shallot Rings: 3 shallots, peeled, sliced and toss with flour. Heat peanut oil in a shallow pan until hot. Fry shallots until golden and crispy.
Garlic Chips: Peel six garlic cloves and thinly slice. Heat peanut oil in a shallow pan until hot. Fry garlic chips until golden and crispy. Serve the chips with the oil.
Assorted Un-cooked Toppings: orange segments, scallions, shredded cabbage, chive flowers, cilantro, black and white sesame seeds, serrano chili slices, and pea shoots.
Some of my favorite combinations include:
Shrimp, sweet and spicy, dash of soy, garlic chips and pea shoots
Chicken, orange soy, cucumber relish, dash of sriracha, cilantro
Veggie, pickled ginger, shredded cabbage, black sesame and serrano
chicken, sweet and spicy, golden garlic, chive flowers, soy


Thai food and fun.
Cozy Noodle is well-known in Evanston not just for its Thai food with good prices but for its fun and yes, cozy, atmosphere. The walls are covered with antique toys, with everything from bobbleheads to lunchboxes to license plates, and there is always something interesting to look at. The kids will love looking at all of the old toys, and the adults will love that it's BYOB.
Delicious tacos and Asian fusion fare all under one roof. One rooftop bar that is.
Two Evanston favorites are reincarnated in one new-construction building with great ambiance and all the best dishes from their pasts. Pick your favorites from the taco selection at the Mexican cantina Taco Diablo or stroll over to Lulu's for creative Asian fusion. Can't decide? Head upstairs to the large, trendy rooftop bar Five & Dime where you can order food and drink from both.
Address: 518 Dempster St, Evanston, IL 60202
Phone: (847) 492-8340
Pies and coffee. Need we say more?
Hoosier Mama literally wrote the book on baking delicious pies. While classics are often in attendance on the menu, there's always a rotating selection of unique offerings such as Pear Apple Cranberry or Moroccan Lamb hand pie. If you have trouble deciding, there's no need to worry—you can also order a pie slice flight! Housed in the same location is Dollop Coffee & Tea Co., a Chicago owned and operated roastery that creates coffee drinks that pair perfectly with the fresh pies.
Italian cafe with rustic chic.
Walk into La Macchina Cafe and you’ll be greeted by a gorgeous vintage motorcycle. This is just a taste of things to come in this classy Italian joint with plenty of vintage flair. It's one of the few places you'll find authentic Italian fare beyond just pasta or pizza, although the handmade pasta does not disappoint. Carol, president of NeigerDesign, says, “The owner uses many of his mother’s recipes but I LOVE the roasted chicken with lemon. It is simply the best I’ve ever had.”
Unique Venezuelan fare.
Stuck in a rut? La Cocinita could be the extraordinary lunch option you're looking for with its delicious Venezuelan-style street food. Originally a food truck, the La Cocinita crew expanded to this bricks-and-mortar location with a larger menu and a liquor license along with their most popular dishes, some of which are difficult to find elsewhere.
This hip pizza joint shares a building with SPACE music venue and is home to Neapolitan-style wood-fired pizzas made with locally grown and organic ingredients, as well as craft beers and a great atmosphere. It's the perfect place to grab a drink, grab a pie, or meet with friends before a show.
Sister restaurant to Union Pizzeria, Union Squared is a cozy spot located on the same street just 1/2 block north. It features four yummy Detroit-style pan pizzas that can be ordered whole or as individual 1/4 pie sizes (if you don't want to share).
Classic family-owned bakery.
Bennison’s Bakery is an Evanston staple and a North Shore destination that has been around since 1938. The bake shop is led by multiple generations of bakers and specializes in European sweets and dishes out cakes, breads, sandwiches, breakfast treats and more all week. You'll know when you're nearby—the delicious smells waft out into the street.
Friendly staff and good coffee. What more could you want?
This simple and modern coffee house serves much-lauded coffee and displays a rotation of art from local artists that will be sure to get your creative juices flowing. The coffee shop was started as a sibling location to the popular Brothers K Coffeehouse, hence the name, but has a vibe all its own.
Established Evanston coffee shop.
Brothers K is an ideal place to hunker down with your laptop or a good book (and of course a piping hot cup of coffee), especially if you're an aspiring creative as you're likely to rub elbows with more than one local writer while there. They also have a variety of savory and sweet snacks provided by local establishments, including Bennison's.
European-style cafe serving up coffee, food, drinks, and chic vibes.
New to the Evanston scene, Cupitol is a hip and clean European cafe that has everything you could want from morning to night. The bakery and restaurant suits all needs—stop in for an espresso and croissant to go, linger for lunch, or visit in the evening for dinner and drinks in a great atmosphere. Try the freddo.
Farm to table restaurant.
Found's eclectic style is an extension of their sustainability mission of reusing and repurposing items and supporting the local community when possible. Their social mission is to “hire and train people coming out of homelessness” as a stepping stone to living more independent lives, which adds to their overall cool factor. To top it off, the food tastes great, too, combining upscale American-fare with the ambiance of a quality antiques store.


Trading Post Coffee Shop (Magaliesburg)
A welcoming, homely feel. The first impression that you get when visiting the Trading Post Coffee Shop. Real traditional “Boerekos “ like grandma used to make, including freshly prepared salads and the bonus, freshly baked bread that just make their toasted sandwiches extra scrumptious. Not only do they serve delicious meals, but also make home made jams, chutneys, rusks, biscuits, bread etc. on the premises, they also have a lovely variety of arts and crafts. There is a jungle gym and some toys available to keep the little ones busy and if you want to bring your four legged best friend with, you are welcome to do so, since they are pet friendly. Why not join in on a Friday for a high tea or on a Saturday for a Bridge game and have some relaxing fun ? They are open every day Monday-Saturday 8:00am - 4:00pm, on Sundays they are open from 7:00am where you can grab your morning coffee with your cowboy breakfast, a nice hang-out spot for bikers to go and relax and stretch the legs. They cater for young and old and have Wi-Fi available. You are also welcome to make bookings for functions for any occasion where buffets can be organised as well. The Trading Post do not only trade food, arts, crafts and home made goods, but good friendly service and smiles are available in abundance.


In this article we will talk about some healthy eating habits that helped me lose 25 kg, and may help you too.
When it comes to diets, each person has their own ways to adapt to healthy eating habits.
What is universally accepted as “healthy” can make other people run out of energy in the long term.
Or a diet plan that helps someone lose weight in a balanced way can be too calorie deficit for your body.
However, there are some scientifically-proven simple habits you can adopt to have healthier eating habits.
For example, adding more fruits and vegetables to your plate helps you avoid several chronic diseases.
I know switching to a healthy lifestyle after eating junk food all the time isn’t easy. I grew up eating foods full of sugar and saturated fats.
Making the choice to start eating healthy was difficult since my home didn’t offer alternative meals or snacks.
After some struggle, I found my footing and eventually managed to lose up to 25 kg. Here are the small steps I’ve taken through my journey that help me live a healthy and fun lifestyle:
1. Salads Don’t Have to be Boring
Growing up, I was taught that eating salad was for losers.
As absurd as it sounds, my parents were such huge lovers of meat that they didn’t consider vegetarian or vegan dishes as “normal” meals.
They could only be side dishes or appetizers for them.
My mom would say. “Salads aren’t nutritious enough. You need to eat something more filling.” And I agree.
Eating only a plate of rocket salad with a few cherry tomatoes isn’t healthy. Since it’s not nutritious enough, it would drain you and make you feel exhausted in a long term.
However, salads don’t have to be boring dishes. There are so many nutritious ingredients you can add to your bowl to make it healthier and more filling.
If I want to add meat or fish to my salad bowl, my favorite ingredients, in terms of protein, are grilled chicken, tuna fish, and salmon.
For a plant-based and filling salad, I always go with either chickpeas or red kidney beans. You can bake your chickpeas with sea salt, paprika, and oregano until they’re crispy (it’s a total game-changer).
Some other tasty ingredients you can add are cucumbers, carrots, avocado, feta cheese, strawberries, or bell peppers.
Making a salad is always up to your imagination. I love experimenting with my salad by adding different types of cheese or vegetables.
Take inspiration from world cuisine, such as Middle Eastern cuisine, which loves combining different ingredients.
Eating a certain food all the time isn’t sustainable and healthy.
My dietician suggested I eat salad for dinner (as long as they’re rich in protein) two to three times a week, but always listen to your body and how it feels afterwards so you don’t end up in an extreme calorie deficit.
2. Find Your Way of Having Snacks
When I started going to a nutritionist to lose weight, my snack options were quite restricted. I could only eat two pieces of walnuts, one apple, or a glass of milk.
However, in the long run, this wasn’t a sustainable option for me. I didn’t consider this a healthy way of snacking.
In diet culture, snacks are considered so “unhealthy” that you feel guilty after eating a piece of chocolate. As if that chocolate would stop your progress and take you back to where you started.
Having tried so many different diet types, I’ve found the one with restricted snacks the most inefficient.
Every time I craved a certain food but resisted eating it, I would binge-eat afterward. If the most important issue is calorie intake, I took more calories than I would have in the first place.
Since I stopped restricting my snack options and frequency, my diet has been more sustainable.
It also helped me stop binge-eating. As much as I love eating ice cream, I used to resist eating it so often.
Now that I allow myself to have ice cream whenever I crave it, I feel healthier and happier than ever since I no longer feel guilty.
To sustain your healthy eating habits, you should know there isn’t any “wrong” or “unacceptable” food.
Restricting food will lead you to binge-eating and frustration. And never forget that this journey should be fun. It’s not a way to punish yourself.
3. Healthify Your Favorite Recipes
This is probably one of the smartest and most effective healthy eating habits.
As I mentioned earlier, growing up in a meat-based household didn’t help me have healthy eating habits during my childhood.
Like every kid, I grew up loving what we were eating and thinking it was the only way of eating.
Indeed, when I started losing weight, it was difficult for me because what my family wanted to eat wasn’t even close to what my nutritionist suggested. At a certain point, I had to plan and cook my own meals.
Soon after, I realized I was fond of plant-based or balanced dishes more than our traditional meals. Later, I found I was in love with cooking as well.
So, now that I’d learned to cook, I started healthifying what I would eat as a child. My family loved using butter to cook, but I replaced it with olive oil and in no time, I fell in love with the taste.
Instead of frying chicken, I baked or grilled it with lots of seasoning (seasoning is always the key!) and found it more delicious.
Some of favorite seasoning is oregano, garlic, mint, ginger, paprika, curry, and black pepper.
Turkish cuisine is famous for breakfast, and as proud as I am of our salami- and pastry-breakfast, I can’t deny it’s extremely heavy to start the day.
Instead of abandoning our meals entirely, I picked up what I enjoyed eating and created my own healthy breakfast plate around it.
Another example is chicken curry which is one of my favorite dishes.
Although most people think it’s made only with heavy cream, the way it’s prepared in India changes from region to region, as a friend once told me.
I replaced heavy cream with milk and not only did it healthify the meal, it also tasted better.
You don’t have to stop eating your favorite meals just because they’re “unhealthy.”
Simply find ways to replace certain ingredients to make it healthier. But remember, you don’t have to do this to every meal.
If you enjoy it as it is, then keep eating it that way. Nothing is more important than the way you enjoy your food.
However, always encourage yourself to experiment. You never know what you’ll end up discovering.
Recommended read: How to Look Younger and Feel Incredibly Confident
4. Keep These Foods Always in Your Kitchen
There are certain foods I often consume during the day to have a balanced diet and make sure I’m getting enough macronutritients. Since I want to get leaner, I prioritize proteins in my diet.
Chicken, meat, and fish are great sources of proteins, but between work and my daily life, I can’t always find time to cook. They’re also more expensive if you want to follow a budget-friendly diet.
To make sure I’m getting enough protein during the day, I always have milk (I prefer oat milk), yoghurt, and feta cheese in my fridge. Milk and yoghurt are great choices to have more protein.
I can use yoghurt for a granola bowl, a smoothie, or a side dish with rice. Yoghurt dressing also goes great for salads.
Feta cheese goes great with everything: in your salad, on your avocado toast, or with your scrambled eggs.
For canned foods, I always have tuna, chickpeas, and red kidney beans. They’re great options on the days I don’t want to cook.
I can make a sandwich with them, put them in my salad, or have them with leftover rice.
Last but not least, fruits and peanut butter are great to always keep in stock. I love bananas, apples, and strawberries. They’re full of vitamins and minerals and are great snack options with peanut butter.
Of course, everyone has different favorite foods. But once you experiment, you’ll realize what your body loves and finds healthy.
You want to make sure you’re not eating less than what your body needs.
5. Don’t Be Proud of Skipping Meals (Especially Breakfast)
There was a period of my life where I purposefully skipped meals. I wasn’t happy about where I was in my life, so at breakfast, lunch, or dinner time, I used my sadness to justify the fact that I was skipping a meal.
I know some people, including me, don’t feel hungry when they’re sad. But I reached a point where I only pretended I wasn’t hungry, even if I hadn’t eaten anything all day.
In that period, I had either lunch or dinner during the day and I only had purposefully small-portioned breakfast about once a week.
During the day, I only ate light snacks, such as yoghurt or fruit, but it wasn’t long before I found that instead of feeling healthier, I started feeling weaker. At just around noon, I would feel exhausted and be in a terrible mood, and I would get sleepy by eight p.m.
I didn’t realize (or let’s say, I ignored) that I was restricting myself a lot and having way too much deficit in calories. But I would see how skinny I looked in the morning, felt satisfied, and continued my game.
However resistant or stubborn we may be, our bodies are smarter than us. So inevitably, my body felt tired, and it got hungrier than ever.
I always felt the need to eat something. All the days of skipping meals finally caught up with me, so one day, I went back to where I’d started.
Next time you have to skip a meal, don’t be proud of it. Don’t fool yourself into thinking you’ve made huge progress.
Try to have three meals every day and always prioritize breakfast, since many dietitians emphasize its importance in a balanced diet.
Breakfast helps you start the day in a better mood and keeps your appetite in check during the day.
Your breakfast option is up to you, but I always go with something salty, as I find them more filling, such as avocado toast with feta cheese or boiled eggs with bread and salads.
On the days I crave something sweet or don’t have much time to prepare something, I go with either peanut butter toast or yoghurt with granola.
When you adapt to a balanced diet instead of skipping meals, your progress may take longer, but you wouldn’t go back to where you’ve started like I did.
Recommended read: How to Lose Belly Fat in 30 Days – A Proven Method
Healthy Eating Habits: Some Mindset Shifts
Don’t be obsessed about numbers:
Numbers on the scale don’t determine how healthy you are. You can be skinny and unhealthy or you can have flabby arms or muffin top and be healthy.
Instead. always listen to your body and how it feels after consuming certain foods. Since I learned to prioritize my mental health over my calorie intake, I’ve lost more weight than I did when I was obsessed about calories.
Know that life happens:
Success to be healthier isn’t linear.
Two years ago, eating healthy finally became normal in my life. I would go to the gym 3-4 days in a week and run at least twice in a week. I looked leaner than ever and felt so energetic every day. Just as I was thinking this would be my permanent lifestyle, I injured my knees very badly.
I couldn’t even walk properly for months.
I always tried to start working out in that period, but it took me two years to get back to a point I could start the gym again. Bear in mind that I still have to be careful about my knees. No running, no squats, nothing that would directly affect my knees.
Not everyone’s fitness or diet journey is same. Life gets in the way, and knowing this helps you have a better mindset. So, even when you end up messing up your knees, you just wait until your time comes back. Plus, you learn how not to push your limits.
Love your cute body:
However your journey looks like, know that you’re not doing this for your physical appearance but your wellbeing. We can find several reasons to hate our bodies if we want to.
But it takes courage to love our bodies despite all the “faults”. Your scars or muffin top are signs that you keep living. That you’ve left a beautiful trace in this world. And that’s a great reason to be proud of yourself.
Eating: Healthy Habits – Final Thoughts
- No food is boring. Making fun and filling recipes is up to your imagination.
- You shouldn’t feel guilty for snacking. Look at snacks as your comfort zone to have some joy during the day.
- Your favorite food shouldn’t be unhealthy. You can always find a way to replace some ingredients.
- Make a list of the most nutritious foods you like and bring it to the grocery store.
- Skipping meals isn’t a successful way to eat healthy. Know that eating healthy starts with “eating” well first.


Child Nutrition Homepage
All enrolled students of Chickasaw City Schools are eligible to receive a healthy breakfast and lunch at school at no charge to your children each day of the 2022-2023 school year. No further action is required of you. Your children will be able to participate in these meal programs without having to pay a fee or submit an application.
If a la carte items are selected, each student will be required to pay for additional items at the food prices approved by our district’s board of education.
- Bottle Water - $.75/each
- Flavored Water - $1.00/each
- Gatorade (Assorted Flavors) - $1.00/each
- Cookies 3/$1.00
If we can be of any further assistance, please contact:
Child Nutrition Program


Whether you are a Yas Island local or you are visiting the popular city of Abu Dhabi, then it is no secret that you can access to some of the finest luxury restaurants and high-end cuisine.
From sizzling steakhouses to refined Italian food, Abu Dhabi has it all. Here is a low down on some of the top luxury restaurants in Yas Island that you need to check out.
Yas Island holds host to some mouth-watering American cuisine. Texas De Brazil is a popular steakhouse that offers an experience like no other. Here, you can enjoy traditional Brazilian cooking twinned with Texas hospitality. You can enjoy a lively atmosphere in the idyllic setting of the grand Yas Mall. Why not treat yourself to some of the finest freshly grilled meats after a long day of shopping. Perfection!
In the warm climate of Abu Dhabi, it can be beneficial to experience open-air dining. Luckily, Filini Garden is an Italian restaurant surrounded by picturesque views which serves exquisite food. Situated in the Radisson Blu Hotel, you and your friends can dine in style and enjoy a whole host of dishes, from lobster ravioli to the finest pizza.
If you enjoy flavorful Indian cuisine, then Yas Island does not disappoint as it is home to some of the most fantastic luxurious Indian restaurants. Angar is a popular Indian restaurant that offers a variety of dishes. If you are vegetarian or vegan, then there will be plenty of options for you to choose from as well. Diners can experience some authentic Indian cuisine whilst having a clear view of the chefs at work. It is quite the experience!
Asha’s is another popular Indian restaurant which is situated in the Yas Mall. You can check out what this restaurant has to offer here. If it is Indian cuisine you are after, then the luxury restaurants in Yas Island will certainly live up to expectations.
From delicious fajitas to juicy shrimp quesadillas, Yas Island has some incredible Mexican restaurants that can fulfil your appetite. Amerigo’s is a popular bar and restaurant which offers a friendly atmosphere and tasty food. If you are looking for a dining experience that is vibrant and fun, then this is it. With numerous themed nights held over the year, Amerigo’s attracts a wide range of customers and is a popular hit with the locals and tourists.
The restaurants listed above are just a small snippet of what Yas Island has to offer. With plenty of luxurious restaurants around the island, you are sure to find a tasty meal or two that will tantalize your tastebuds. Whether you are a fan of Indian cuisine or you love traditional Italian pizza, Yas Island has it all and offers some of the best dining options in Abu Dhabi.


07/09/2011 § Leave a comment
1. Okay so browsing through my bookmarks of favorite blogs I came across thismodernromance and was reminded of how stunning and truly romantic is the work of this husband + wife team of photographers. I insist, you must browse their portfolio of latest work for a dose of this sweetness!
2. Last month Hospitality Design Magazine released their 2011 Design Awards and this laid-back industrial-cool New York spot stole a Best Green/Sustainable Project Award. Bell Book & Candle, designed by Grade Architecture & Interior Design, has an aeroponic roof-top tower garden where they grow 60% of the fresh produce that goes into their dishes. Their menus also constantly change according to what’s growing upstairs. Talk about vertical farming!
3. So last but not least, while shopping for a client on my day job this week I spruced on up into this gorgeous store in Miami’s Design District only to find an amazing collection of the most beautiful and sophisticated furniture and accessories! Even if you have no plans to purchase it’s honestly worth a “window-shop” for any interior-design enthusiast! Michael Dawkins Home.
Have a beautiful weekend!
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03/18/2011 § Leave a comment
So over the past year the West Coast Food Truck Frenzy has made its way into the streets of Miami. Originating from the numerous loncheras that served typical Mexican dishes in Southern California, the food trucks expanded the concept by creating mini gourmet restaurants on wheels that serve very affordable meals at street food prices. The idea exploded and now they can be seen all over town!
Track the Miami Food Trucks on their facebook page to get a taste of the commotion!
Big names in Miami’s Gourmet Truck scene:
Prices: $3 – $5
Not sure if your craving Burgers or Mexican, well not both at the same time! Thats right Miami foodies, you can get Latin Burger Truck’s gourmet fusion of Mexican and American flavors in a big juicy burger.
Prices: $7 +
Jefe’s Original Fish Taco & Burgers is a mobile food truck serving the Miami-Dade Metropolitan area of south eastern Florida. The signature food items are, the original Ensenada-style Fish Tacos and the All-American Burger.
Prices: $3 – $5
Mmm craving some gourmet American favorites. Well gastroPod has them all, like Sloppy Joe’s (Sloppy Jose), Hot Dogs (Dirty Dawgs) and Burgers. Wanna find gastroPod its not hard just look for their bright and shiny Airstream.
Prices: $1 – $6
The mobile menu will include the best old school eats from Sakaya Kitchen and the popular “Dim Ssam Sundays” brunch. Dim Ssäm à gogo will also use natural beef, poultry and pork, organic dairy and support local farmers like Swank.Dim Ssäm à gogo will hit the streets for lunch, dinner & for late night party goers.
Along with many others…
What do you say locals?
Which are your favorite trucks?
Favorite item on the menu?
I want some recommendations!
07/24/2010 § Leave a comment
August 1 – September 30
Alright so all you big culinary fans, have you been meaning to check out the “fine dining” scene in Miami but just don’t want to commit to the prices without having tried the goods? Well….. Months of August + September in Miami are MIAMI SPICE.
Here’s the deal: For the next two months the best restaurants in town will conjure up their newest and freshest delicacies in a three-course prix fixe meal ($22 Lunch, $35 Dinner) to allow diners to sample the restaurant’s cuisine at a more comfortable rate. Some of the top names offering this promotion?
♣Mr. Chow @ The W South Beach
♦Gotham Steak @ The Fontainebleau Miami Beach
♥ Sra. Martinez @ the Design District
4000 NE 2nd Ave.
Miami, FL 33137
Phone: (305) 573-5474
I had the pleasure to dine at Sra. Martinez and try several of their delicious tapas. Definitely looking forward to trying their concoctions for these upcoming months.
♣Il Mulino New York @ Acqualina Resort & Spa
Acqualina Resort & Spa on the Beach
17875 Collins Ave.
Sunny Isles Beach, FL 33160
Phone: (305) 466-9191
This February I tried the Il Mulino in Aspen and ended up going back 3-4 times in the 1 week I spent there. The service was friendly and meticulous, the dishes were authentic though distinct in flavor while the execution of everything from the bread to the dessert was ridiculously on point. In other words, everything was perfect – every time. Phenomenal Italian.


They wore cloth dyed first with the less expensive indigo blue, then overlaid with red made from kermes dye. Purple was regarded as a secondary color in ancient China. Nevertheless, by the 6th Century, purple was ranked above crimson. Several changes to the ranks of colors occurred after that time. In ancient China, purple was obtained not through the Mediterranean mollusc, but purple gromwell.https://www.youtube.com/watch?v=EL3j0R1zZOk
I just made these because it’s snowing and everybody is staying inside and I thought my neighbors might like a nice surprise. I followed the recipe exactly, so I don’t know where or how things went off the rails. The batter was so stiff, I added a couple of tablespoons of buttermilk and that seemed to help a lot. However, I got an even dozen standard-sized muffins out of this recipe, instead of the listed nine.
My mom also made this recipe and subbed in buttermilk for part of the sour cream. The results were amazing on both counts. Given that there are about a million and a half blueberry muffin recipes, I gave a shout of delight when I saw that you seem to have the same take on my personal favorite. I soylent meal replacements sometimes swap in 1/3 whole wheat flour and throw in a spoonful or two of milled golden flaxseed to feel a little more virtuous while still retaining the delicious factor. Probably the best blueberry muffins I have ever made (which isn’t hard because I rarely make blueberry muffins) or eaten.
But if you have your doubts and the option is there, then turn to the guy or gal behind the counter that sells the gummies every day and knows their stuff. Sherbinskis offers an incredibly tasty gummy infused with natural ingredients and packaged in a 20 piece resealable baggy. Each gummy is infused with 5mg of THC, or at least that’s the case for their Key Lime variety. Find PLUS Strains in their Pineapple Express, Lemon Jack, Grandaddy Purple, and Sugar Plum options. Four all-time classics that are now converted into mouthwatering edibles, preserving the original flavors and effects of each strain.
It’s some mixture of cream cheese and whipped cream. I added the zest of 2 lemons because I have a heavy hand with flavor and they were lemony and delicious. Worked great with frozen blueberries, though next time I would use fresh to not dye the whole batter purple. Every Saturday morning, when my three year old daughter wakes up, the first words out of her mouth are “Lets go make muffins?
This is the first blueberry muffin recipe I have actually liked! Didn’t have lemon zest, used frozen blueberries, used a scant 1/2 cup sugar, and only 1/2t raw sugar on top. I think next time I’ll add even more blueberries! I was trapped inside on a snowy Monday morning a few weeks ago, so I did a Google search for “The best blueberry muffin recipe,” and it landed me here. Definitely one of the best blueberry muffins I’ve tried. I made two batches–once with full fat sour cream and once with non-fat yogurt.
Lemon zest will yield a more intense lemon flavor without affecting the batter. You could try sifting the flour over the batter. Then, fold into the batter using either a spatula or gently and slowly use a whisk to FOLD the flour into the batter until just combined. If the batter gets too heavy, switch to a spatula and continue gently folding the flour into the batter until just combined.
I did these once like the recipe, and once with whole wheat flour, cinnamon, oats, vanilla and cranberries. Superbe breakfast material, If I foods that cause food poisoning may say so myself. I’ve been wanting to make this recipe for so long. I finally went to my local produce and grabbed a pint of blueberries.
Let it cool and before you put the muffins in the oven, put 1 teaspoon of this mixture on top of each muffin. Swirl it gently with a chopstick or skewer. They also topped that with a sugar and lemon zest mixture. This method absolutely takes blueberry muffins over the top with blueberry flavor. This began with an adaptation of an old Cook’s Illustrated blueberry muffin but with so many changes, it no longer resembles the original. From Stella Parks at Serious Eats, I came to agree that a full teaspoon of coarse sugar on top of each muffin sounds crazy but actually makes a delightfully crunchy lid.
I was a tiny bit skeptical about how they would turn out. However, I should have known that any recipe I find on your blog would turn out well. The taste was a great balance of sweet blueberries and tangy lemon zest. The brunch guests seemed to really enjoy them. About half of them took a second one.
A nice warm treat for a chilly march morning. Many of my friends and family love blueberries and blueberry muffins. I made this recipe for a family brunch last weekend, and they were a big hit.
Unlike other wine coolers, B&J is made with white wine, along with fruit and other flavors. Strawberry wine is often a vibrant red color. Calories will vary, depending on the maker and how its prepared. Boone’s Farm Strawberry Daiquiri Flavored Citrus Wine contains 150 calories per 8-ounce serving. Most wines are made from grapes, but you can use many different kinds of fruit to make wine as well. Elderberries, blueberries, plums and strawberries, among other fruits, can be used to produce different kinds of wine once they ferment.
I always take muffins and cookies out of the oven a bit before they seem to be done–just under 25 minutes–and this worked well. Actually, this recipe is very versatile! ( or a mix of 40% rice flower, 40% tapioca and 20% coconut flour) I add a pinch of xanthan gum, tho it isn’t strictly necessary. I cut the sugar to 1/3 a cup, but still sprinkled coarse sugar on top. It looks like a good recipe to me, and blueberry muffins are a favorite in my house. I’m a long way from young, so I have tried a lot of recipes of all sorts.
Larvae have an orange or light brown head with a body that can be a variety of colors, including brown, green, pink, yellow or black. Next, ask for one pump of hazelnut and one pump of raspberry syrup. Then, get caramel crunch topping on the bottom and top of the cup, and ask for light strawberry puree on top of the whipped cream too.
Deb you might consider posting the amounts of the coriander, nutmeg and vanilla ingredients in your blog. I skip the lemon zest with the variation. I had to use frozen blueberries about 1 1/4 cups. The batter had blue streaks due to using frozen berries. I didn’t top with the raw sugar because I prefer less sweet bakery and I don’t like the crunchy sugar.
I am sure adding coarse sugar in top would be a nice addition. Made these today using nonfat plain Greek yogurt instead of sour whats is alzheimers disease cream, 3/4 tsp. The only thing I’ll do differently next time I make them will be to sprinkle a little sugar on the tops.


Highlander cuisine is full of unique receipes and tastes.
When you are coming to Zakopane, you just have to try our traditional dishes. To do so, you need to visit proper places which use high quality products to serve a really delicious meals.
We also have a lot of international restaurants that offer Italian and Modern quisine. Therefore if you feel like eating good pizza or burger – you will not be dissappointed!
Most of the good places are hidden from the popular tourists tracks. That is why we offer you a food – tasting tour to drag you into Zakopane’s best aromas and flavours .
BOOK A FOOD TASTING TOUR
1 place (2 dishes) from 90 PLN per person
- The best restaurants , pubs & cafes in Zakopane
- Tasting the best traditional food
- You choose how many different places you would like to discover
- Highlander band live!
- Book a private concierge for the period of your tasting


CLEAN EATING AND YOUR TEETH
Did you know that in the Denver metro area we are blessed with a great network of CSAs-Community Supported Agriculture. How does a CSA work? It is a group of members who have pledged to support one or more local farms. This means that growers and consumers then share the risks and benefits of fruit, veggie and herb production. Clean healthy eating is a good step in the right direction towards total health-and this includes your oral health, too. Drs. Amy and Heath Copeland love getting fresh organically grown food delivered to their neighborhood by Lora's Nourishing Produce. They have learned to cook with a plethora of new foods, introduced their toddler to all sorts of delicious veggies, perfected the art of freezing extras and loved less trips to the grocery store. The Drs. Copeland love supporting small business and their local CSA.


ATLANTA, GA / ACCESSWIRE / August 22, 2019 / Aureus, Inc. (OTC PINK:ARSN) (“Aureus” or the “Company”) (www.AureusNOW.com) an emerging leader in the food brand development industry with exclusive rights to operate the online sales of Yuengling’s Ice Cream (“Yuengling’s Ice Cream” or “Yuengling’s”) (www.yuenglingsicecream.com) brand, as well as Yuengling’s distribution at select retail locations, announces the release of five new premium flavors into the market this fall. The Company also announces the launch of its highly anticipated premium high protein/lite ice cream product line, featuring the five new flavors.
Yuengling’s five new premium ice cream flavors are:
Mint Chocolate Chip: An American classic with the creamy and crunchy texture that satisfies every time. Super premium mint ice cream studded with rich chocolate chips.
Orange Cream: A childhood favorite when the days are hot! Gourmet ingredients give this classic new life. Creamy and sweet Madagascar Vanilla ice cream swirled with sweet orange cream.
Belgian Chocolate: Extra rich, extra chocolaty and super creamy Belgian chocolate premium ice cream. When just a little chocolate is not enough.
Vanilla Bourbon Butterscotch: An explosion of flavors for the true ice cream aficionado. Madagascar vanilla ice cream with a bourbon butterscotch swirl.
Maple Bacon Chocolate Chip: Maple ice cream with chocolate chips and a bacon flavoured swirl. The ultimate in ice cream decadence. Your taste buds will cry out for more!
Everett Dickson, CEO of Aureus stated, “After listening intently to our loyal customer base and conducting extensive consumer taste tests we have high confidence that these new flavors are exactly what our customers are looking for from Yuengling’s Premium Ice Cream. We have some exciting new flavor combinations that will delight ice cream connoisseurs along with a liberal dose of some classic sentimental favorites. Of course the key ingredient in all our flavors is a passion for making the best tasting, most wholesome ice cream. All of our ice cream is produced using locally sourced milk and cream from a family-owned Pennsylvania dairy farm with zero extra hormones. Preference is given to local suppliers for all other ingredients as well. With a history stretching back to 1920, our devoted customers have come to expect the best.”
“I am also pleased to announce that the production samples for our new premium high protein/lite ice cream product line have been successfully run,” added Mr. Dickson. “You can expect to see Yuengling’s high protein/lite ice cream on market shelves this fall featuring our newly released flavors. High protein/lite ice cream has actually surpassed all other segments in the ice cream industry nationally and we expect this line to become a top selling customer favorite as we continue our revitalization of this classic brand. The Yuengling’s development team have outdone themselves with a patented nutrient delivery system that supplies all the right vitamins and amino acids to fuel today’s healthy high protein, low carb lifestyle without sacrificing any of the gourmet taste Yuengling’s fans have come to love. At only 90 calories per serving, you can include our delicious high protein/lite ice cream in your diet without guilt.”
According to Allied Market Research, the global ice cream market was worth $70.8 billion in 2017, and is estimated to reach $97.3 billion by 2023, growing at a CAGR of 5.4% from 2017 to 2023.
About Aureus, Inc.
Management and ownership recently changed hands. The new focus is on acquiring specific assets in and related to the food industry, with a focus on ice cream. Aureus owns the assets and trademarks of rights to the Yuengling Ice Cream brand, and the exclusive right to market and sale the products of the brand. The goal of Aureus in the operation to consolidate all factors that are positive for the Yuengling brand into a synergistic success for Aureus shareholders as well as the next generation of Yuengling consumers.
About Yuengling’s Ice Cream
Developed by American businessman Frank D. Yuengling, as a dairy business to help support the Yuengling family brewery during the 1920s Prohibition period, Yuengling’s Ice Cream has a strong tradition of making exceptional gourmet ice cream products in central Pennsylvania. The fan-favorite brand continues advancing its legacy and its renowned dairy quality, by using locally sourced dairy ingredients that contain no added hormones.
David Yuengling and Rob Bohorad revived the brand in 2014 and an American classic was re-born. In 2018, positioned for the brands next stage of development, Yuengling’s Ice Cream forged a partnership with YIC – Online Distributors, to distribute the iconic ice cream brand online, now via Aureus. Today, Yuengling’s Ice Cream is delivered directly to the doorsteps of its consumers across the nation.
The Yuengling’s Ice Cream Corporation- as it has been since 1935- is stand alone, and separately owned and run companies from D. G. Yuengling and Sons, Inc Brewery
Safe Harbor Statement
This communication contains statements that may constitute “forward-looking statements” within the meaning of the Securities Act of 1933 and the Securities Exchange Act of 1934, as amended by the Private Securities Litigation Reform Act of 1995. Those statements include statements regarding the intent, belief or current expectations of US Highland, Inc and members of its management as well as the assumptions on which such statements are based.
Prospective investors are cautioned that any such forward-looking statements are not guarantees of future performance and involve risks and uncertainties and that actual results may differ materially from those contemplated by such forward-looking statements. Important factors currently known to management that could cause actual results to differ materially from those in forward-statements include fluctuation of operating results, the ability to compete successfully, and the ability to complete before-mentioned transactions.
The Company undertakes no obligation to update or revise forward-looking statements to reflect changed assumptions, the occurrence of unanticipated events or changes to future operating results.
For More Information
Contact & Media Inquiries:
SOURCE: Aureus, Inc.
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a. Texture of food. It can improve many important properties of proteins by catalyzing the cross-linking between protein molecules. If the enzyme is used to produce restructured meat, it can not only bond the broken meat together, but also crosslink various non meat proteins to meat proteins, which can significantly improve the texture, flavor, tissue structure and nutrition of meat products.。
b. Nutritional value of proteins. It can covalently crosslink essential amino acids (such as lysine) to proteins, preventing the destruction of amino acids by Maillard reaction; It improves the nutritional value of proteins. TG can also introduce amino acids into proteins with unsatisfactory amino acid composition to enhance their nutrition.
c. Form a heat-resistant and water-resistant film. After dehydration, the crosslinked casein by TG can obtain a water-insoluble film. This film can be decomposed by chymotrypsin, so it is an edible film and can be used as food packaging materials.
d. Used for embedding lipids or fat soluble substances.
e. Improve the elasticity and water holding capacity of food.