We examine this phenomenon in a variety of contexts, including lunch canteens, households, media discussions and policy making. The project is interdisciplinary, approaching the topic from feminist, sociological and environmental sciences perspectives. In addition, we cooperate closely with NGOs and activists working in promoting sustainability and veganism.
We examine food practices as a question which requires intersectional analysis. This involves paying attention to various categories of difference, including gender, race, ethnicity, socioeconomic class as well as species in the contexts of food production and consumption.
In this project our academic research focuses on 1) bodily affects and power relations negotiated in the processes of becoming vegan, 2) cultural negotiations on climate sustainable vegan food in social media and in other media, 3) institutional constraints and possibilities related to promoting climate sustainable food practices. On the practical side, based on cooperation with NGOS and activists, we develop tools to improve the availability of sustainable vegan foods in public catering and lunch canteens. The project develops 30 climate sustainable vegan recipes for lunch restaurants in Finland and it will also challenge and encourage lunch restaurants and public catering companies to provide climate sustainable vegan meals for their customers.
The project is funded by Kone Foundation and carried out in the Gender Studies unit at the University of Helsinki in 2018-2021.
Project at facebook: Climate Sustainability in the Kitchen


At Littleways Day Nursery we aim to provide the children with a healthy and nutritious diet. The food is mainly vegetarian and fish.
The nursery caters for all dietary requirements and allergies.
There is a separate menu for babies and all the food is made fresh each day on the nursery premises. Babies are weaned from 6 months after consultation with parents.
Bananas & custard
|Tomato soup served with bread rolls|
|Tuesday||Selection of cereal||Cheese and onion pie served with baked beans
Selection of Fruits
Celery and carrot sticks
|Wednesday||Wholemeal toast served with sugarfree jam||Vegetable Lasagne
Pepper sticks and cucumber sticks
|Thursday||Fruit loaf||Cauliflower bake served with garlic wedges
|Selection of sandwiches with salads|
|Friday||Toasted tea cakes||Vegetable chilli with rice
Selections of fresh fruits
Water, milk and fresh fruits will be offered to all of the children during meals and snacks time.


Creating the world’s most flavorful candy made with organic fruit juice and sweeteners and free of the ten most common allergens.
• All Natural and Organic Gummy Candy
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Classic candy favorites made for the way you treat yourself today. Free of corn syrup, artificial colors and flavors, gluten free, vegan and kosher.
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Quick Recap — Our Neighbors in Desperate Need
In response to the current COVID crisis in the community, United Way of McLean County (UWMC), with the input of local government agencies and other stakeholders has identified food insecurity/access to food as a key basic and urgent need. To address this need, in just a few short weeks, UWMC has partnered with existing initiatives, brought additional resources
to bear, and invested in the following efforts:
1. School Food Program Supplementation: uses existing food programs in local school districts, which have access to households and will utilize their established communication and distribution infrastructure to quickly identify needs and deliver food, sourced from Midwest Food Bank, local grocers and farmers.
2. Rapidly scale grassroots efforts: Expand food provision to the larger community of at-risk families’ in-need. Supports and provisions existing efforts like Feed Bloomington-Normal Kids and provides additional distribution infrastructure as needed. Sources food from local restaurants (and collaterally supports their employees with work). Use local non-profit organizations for communications, needs identification, and distribution sites.
Fundraising to meet these emergency needs are ongoing.
Metrics & Reporting
Food Distribution outcomes:
1. School Program Supplementation: Three school districts, LeRoy, Lexington, and Ridgeview, piloted this effort this week. Over 500 pounds of fresh produce from local supplier PrairiErth Farms (pictured throughout), along with bread, chicken broth, and Tender Mercies from Midwest Food Bank, helped feed over 110 families.
2. Rapidly scale grassroots efforts: UWMC, in collaboration with the Chamber of Commerce and local restaurants served over 7,400 meals the week of April 13 with nine partnering organizations at twelve sites, making more than 18,400 meals served as of April 17.
The Advisory Taskforce (see members below) has met 4 times over the last 2 weeks. Here are some
key accomplishments to date:
- Leveraging local farm surplus to effectively supplement nutritious food into the effort
- PrairiErth Farms currently being used for fresh produce
- Kilgus Dairy (and others) have been contacted about surplus dairy products
- Bringing new restaurants into the effort to serve more diverse populations
- For example, Fiesta Ranchera to support the local Hispanic population
- Starting a resource database to capture various community efforts related to this
- Identifying mechanisms to surface other areas of need and other populations in need in our community
The following leaders have graciously agreed to serve on the task force, which meets twice a week:
David Hirst, Board President, Immigration Project
Mercy Davison, City Planner, Town of Normal
Mike Jones, Board President, Western Avenue & Retired State Farm Executive
Ray Ropp, Local Farmer and Normal Township Trustee
Tara Ingram, Executive Director, Midwest Food Bank and Promise Council Board Member
Tony Coletta, Board Chair, Community Compact & CHCC; VP-HR at Advocate BroMenn
Tyler Hari, Executive Pastor, Eastview Christian Church
Aaron Hayes, Board President, IPCF
Barry Reilly, District-87 Superintendent
Deanna Frautschi (Chair), Past United Way Board Chair & Retired EVP-Country Financial
Gary Tipsord, Leroy CUSD’s Superintendent
Jeff Leverton, Board President, Boys & Girls Club
Karen Schmidt, WBRP Board Member, Ex-Alderperson for City of Bloomington
Dayna Brown (New Addition), Director of Communications and Community Relations, Unit 5
Melissa Hon (New Addition), Economic Development Director, City of Bloomington
What’s next for the effort?
- Exploring additional food support efforts with Midwest Food Bank and Eastview Christian Church to provide a “staple bag” in addition to the boxed meals
- Goal of increasing Eastview’s existing efforts by another 50 to 100 staple bags (shelf stable food)
- Goal to achieve this sometime in the next 1 to 2 weeks
- Conducting exploratory conversations with key stakeholders in how to effectively provide shelter assistance
- Continuing dialogue with EDC and others on preliminary re-skilling and up-skilling efforts for displaced employees, particularly among “at-risk” populations
We would like to hear other suggestions you might have as concerned community members.
Please email David Taylor, CEO, United Way of McLean County at firstname.lastname@example.org . 4


Turkish restaurant Gökyüzü selects Walthamstow for second outlet
We are pleased to announce that terms have been agreed and exchanged with Turkish restaurant Gökyüzü and stationery provider Smiggle at The Mall Walthamstow.
Gökyüzü has agreed to occupy a 6,500 sq ft unit formerly occupied by BHS on a 15 year lease. The new restaurant will be Gökyüzü’s second outlet in London following on from the success of its first restaurant situated on Green Lanes.
Gökyüzü is owned and run by the Yavuz family in the popular Green Lanes area of Haringey and was established in 1999 by Hasan Yavuz. The restaurant has received high praise for its fine Turkish cuisine and outstanding grill menu. The restaurant has also been reviewed national media such as The Times, The Daily Mail and The Evening Standard who ranked the restaurant second best place to eat behind Gordon Ramsay's Petrus.
Terms have also been agreed with stationery chain Smiggle for a 850 sq ft store on a 10 year lease. The new store will open in August and will provide fashion-forward stationery and office supplies, bags, lunchboxes and drink bottles.
The new deals follow on from commitments by Lidl and The Gym Group who have both taken units also previously occupied at The Mall Walthamstow.
Sian Bowen, Asset Manager at Capital & Regional, said: “Gökyüzü will further develop our tenant mix for our loyal customers and adds to our transformational plans for a location that is evolving as one of London's most vibrant neighbourhoods. We are delighted to be welcoming them both to the town centre.”


1.The big secret is oatmeal, nuts and honey. When these are combined you have something that tastes good and will keep your blood sugar under control.
2. Potatoes send blood sugar through the roof. Slice or dice your potatoes and rinse them 3 times or until the water is clear. We let them sit for a bit to make sure they are completely rinsed. Cook as normal. This works.
Here are some things you can enjoy eating while keeping sugar low:
Apple Crisp (Deborah eats this every morning for breakfast)
- green or red apples, peeled and cored (4)
- lemon juice (3 tbsp.)
- cinnamon (1 tsp.)
- unrefined or whole (not quick) oats (1 1/2 cups)
- finely chopped walnuts (3/4 cup)
- honey (1/2 cup)
- vanilla extract (1 tsp.)
- salt (1/4 tsp.)
1. Slice apples thinly and spread in a 9"×9" baking dish. Sprinkle with lemon juice, sugar, and cinnamon. Preheat oven to 350 F.
2. Combine oats, walnuts, maple syrup, vanilla, and salt in a bowl.
3. Stir to mix, then spread evenly over apples.
4. Bake until apples are tender when pierced with a knife, about 35 minutes. Let stand 5-10 minutes before serving. MMMMMM (From PCRM website)
The following will also work:


Strawberry Jello Pie
2-baked 9” pie shells
2 ½ quart of fresh strawberries
1 c. sugar
2TB corn starch
1 c. water
In a small bowl mix together the sugar and corn starch; make sure to blend corn starch in completely. In saucepan add water to boiling, add dry ingredients and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) carton frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400°F.
Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
Refrigerate until set.
Strawberry Spinach Salad
2 TB sesame seeds
1TB poppy seeds
½ c. sugar
½ c. olive oil
¼ c. vinegar
¼ tsp paprika
¼ tsp. Worcestershire sauce
1 TB purple onion, minced
10 oz fresh spinach-washed, dried, torn
1 quart fresh strawberries
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.


On Saturday 12 December 2009 Kloovenburg Wine & Olive Estate will once again be hosting their annual Christmas Fresh Produce Market Day. Kloovenburg’s seasonal Market Days are a showcase of the finest fresh produce from the Valley and surrounds and allows locals and visitors to the Riebeek Valley the opportunity to taste, sample and buy all these wonderful products, which are created and produced locally – in one convenient location. The annual Christmas Market Day is the biggest of the seasonal market events at Kloovenburg and is a must for those seeking original and authentic Christmas gifts.
DATE: Saturday 12 December 2009
VENUE: Kloovenburg Wine & Olive Estate – Riebeek Kasteel


best canned coffee grounds
Think creamy nitro cold brew, CBD-infused coffee, and futuristic snap-chilled coffee.Canned coffee is our favorite means of caffeinating. We made a certified coffee instructor taste-test coffees from a can, to find the best grocery store coffee available. It sets the tone for the rest of the day. From canned cocktails to canned wine and now to coffee — brands are turning to portable, ready-to-drink cans as the modern form of convenience. Nevertheless, canned coffees are limited in several respects. Here are some tips for keeping your coffee at its tastiest: Buy just-roasted coffee often, in quantities to last one to two weeks, and then store it properly. In the past , we’ve explained how you can save $500 a year by making your coffee at home instead of buying it at a coffee … If the grounds are too fine, you’ll have a hard time pressing it down. Light causes coffee beans and grounds to go stale quickly. W e spent over four weeks commandeering the office coffee pot, brewing over 50 pots and consuming about 400 cups to find that Verena Street – Mississippi Grogg is the best cheap coffee brand. 6 / 7. The grounds are left to soak in cold water for 12 to 24 hours. The Best Whole Bean Grocery Store Coffee: Peet’s Café Domingo Whole Bean Coffee. The best way to measure coffee is by its weight and not by its volume. The 5 Best Cheap Coffee Brands. This problem is easily remedied by storing it in an opaque container rather than a clear glass or plastic vessel. Solution. Another option is to store coffee grounds in an airtight container and put them in the freezer. When you get it home, separate it into smaller pouches that you can use either daily or weekly. The second brew may still be drinkable, but the flavor will be bland. Several terms are commonly used to describe the taste of a particular brew of coffee. If you want traditional chicory coffee New Orleans style, the French Market is a great brand to choose from. It is suggested that you should clean your drip coffee maker at least once a month. (Image credit: Don Lavange) 2. $7.99. A good cup can keep you energized, alert, and positive all morning, while a bad (expensive) cup can make you as grouchy as Garfield on a Monday. Yes, if properly stored - commercially packaged coffee will typically carry a "Best By," "Best if Used By," "Best Before", or "Use By" date but this is not a safety date, it is the manufacturer's estimate of how long the coffee … You can reuse your coffee grounds to produce more coffee, but it is still best to use coffee grounds once. Whole bean coffee, on the other hand, is fresh for longer—because the beans are huge compared to individual grounds, so it takes a lot longer for the oxygen to do its dirty work. How Often Should I Clean My Drip Coffee Maker? For a quality coffee with the convenience of a pod, check out the Breakfast Blend from Seattle’s Best Coffee. Archer Farms is Target's in-house brand. Read: Skip The Coffee Aisle, Here's How To Find The World's Best Coffee Simply freezing it is also a bad idea, if this is all that you do. If you can push the filter down with absolutely no resistance, then the grounds are too coarse. Ground coffee tastes best consumed within one to two weeks of roasting, whole beans within one month. Emma Giebler Feb 12, 2020. While this will cause the coffee to lose some of its flavor over time, it will help thwart the two-week expiration date and extend its use for about one month. They do offer a couple of organic varieties. If you grind it yourself, you can make up a batch of coarse coffee for your French press or some fine grinds for an espresso machine Even the simplest coffee bean grinder will give you the control over your grounds. The art of the French press is in the coffee-to-water ratio, and because you’re extracting, the time is important as well. So, finding the best ground coffee brand for you depends entirely on your tastes and preferences. Nitro cold brew coffee starts its life as simply coffee grounds and pure water. The beans here are 100 percent Arabica and they’re all from Latin America. The Finer Points How to Make the Best Iced Coffee or Cold Brew Ever Well, there’s the less watered-down taste of course. Different brewing methods work best with different types of coarseness, so why limit yourself to only one option. Separate your coffee grounds/beans. 3. Share. When the instant coffee runs out, those who've prepared can enjoy the "perks" of a cup of fresh brewed coffee if they have green beans. French Market Chicory Coffee – Best Canned Chicory Coffee. It is basically Starbucks’ way of competing with cheap brands like Folgers and Maxwell House. Discover the best Ground Coffee in Best Sellers. BEST ESPRESSO. Find the top 100 most popular items in Amazon Grocery & Gourmet Food Best Sellers. 1. Having a cup of coffee from the best ground coffee brand in the morning will give you enough energy for a whole day. First of all, pre-ground coffees, regardless of packaging, simply cannot deliver a cup of espresso as fresh as can recently-roasted whole-bean coffees ground immediately before brewing. Buy Less. FotoDuets / Shutterstock. According to the National Coffee Association, 86% of Americans brew their own coffee at home. Most people associate canned coffee with bargain brands like Chock Full O’Nuts and Don Francisco’s, but illy, which also comes in cans, is often at the higher end of the price spectrum for grocery store coffees. Lavazza Caffe Espresso. $7.99 $8.99. Here you will find the best gourmet pre-ground espresso coffees with roast profiles ranging from Medium for a delicate aroma and lighter aftertaste, to Dark for a stronger drink with more character. The best mold and mycotoxin-free coffee brands are expertly sourced, properly roasted and stored, and third-party tested, but they can be challenging to find. It gets grounds super fine and makes great tasting coffee. The darker the roast, the more water content is lost and the more swelling takes place. To some coffee isn't just a luxury, it's a necessity. The Best Grocery-Store Coffee for Floral Coffee Lovers: Archer Farms Tierra Del Sol. It’s delicious, energizing, refreshing. They’re subjected to three stages of quality checks before being medium roasted. Buy your own coffee canister on Amazon. The best way to store ground coffee is to store it in ways that avoid both mechanisms (i.e., that hold coffee in “equilibrium”) and to avoid high temperatures. Here are seven standout brands to try. Another way to extend the freshness of your coffee is to buy coffee beans and grind them yourself. $6.35 $7.05. Plus, the self-rinsing grinding chamber makes cleaning very, very easy. The best part about this coffee is that it is ground down fine enough to be used in espresso machines, so you will be able to enjoy the incredible flavor in any of your favorite espresso-based drinks. Once the cold brew concentrate is ready, it becomes nitro cold brew when nitrogen is added. You also want to make sure that the material is sturdy and won’t transfer any flavors or odors to the grounds. Expensive Coffee In a blind taste test involving dozens of people, NBC News found that 67% of coffee drinkers preferred a $1 cup of coffee over the fancy stuff, which sold for $3.25. Lavazza Dek Ground Decaf Espresso . Here the best emergency coffees available for preppers: Future Essentials Costa Rican Coffee Beans. Jamaican Blue Mountain £39.99 for 250g, selfridges.com Coffee from the best growing region in the world comes at a price. These canned, pre-ground coffees can provide a helpful orientation to the range of experience possible in espresso-style blends. Now imagine an iced coffee with even more flavor and you’ve got cold brew.. There are a wide variety of airtight containers made of metal, ceramic, and opaque glass that are great for storing coffee. ... their Seattle’s Best brand doesn’t hold to the same standards. Your morning cup of coffee is no joke. The 10 Best ground coffees SU46-tenbest3.jpg. Episode #115: Two Bald Guys Eat Stuff and Talk About ItWhat's the best tasting coffee you can buy at the grocery store? This light-roast, fair trade and kosher brand out-brewed the competition, pleasing even our pickiest taste tester and receiving complements such as “creamy” and “strong, but not overpowering.” $5.99 $7.15. Lavazza Espresso Decaffeinato Ground Espresso. But there’s much more to it. The best coffee storage containers are airtight. Is unopened ground coffee safe to use after the "expiration date" on the package? Iced coffee is already pretty great. If you have some delicious coffee grounds on hand, this coffee machine can brew both those and whole beans! It is important to only keep out enough to consume in about a week’s time. The traditional way to make coffee produces very little waste since coffee grounds are compostable and readily biodegradable. Or the best coffee thermos for hunting? No matter how you plan to enjoy the coffee, you will experience a strong flavor that you would expect from a dark roast, but it is not bitter. Shocker, we know. However, nowadays, there are many types of coffee that don’t meet the standard quality. Vacuum Sealing & Freezing By far, the best thing that you can do to keep ground coffee fresh is to vacuum-seal it. Lavazza in Blu Espresso Coffee. Coffee beans lose water content and swell in size during the roasting process. They’ve been going for over 125 years, and their coffee is served in the best restaurants in New Orleans. Ceramic or metal are the best choices, but glass works well, too, as long as your storage spot is out of the sun. When you purchase your coffee, it is best to buy it in bulk (because the cost is rising). We are now firmly buckled into the era of all things canned. They handcraft their coffee in small batches, using the best quality raw ingredients available. Cheap vs. To help make your search for the perfect health-boosting coffee as simple as possible, we've compiled a list of the top 5 mold-free coffee brands. Whether you call it joe, java, cuppa, liquid energy, or brew, if you are part of the 62% of Americans who drink coffee on a daily basis, that first morning cup sets the tone for the rest of your day. In contrast to traditional brewing which utilizes boiling water, cold brewing is less acidic, smoother and brings out the more subtle flavors in each bean. It holds enough grounds to brew a 12-cup pot, and reviewers call it the "best attachment ever." Using the wrong quantity of coffee. They are mixed with other coffee-like substances and ingredients, or even more dangerous, toxic chemicals that have the same smell and flavor like coffee. The result is a smooth coffee with a bright flavor and notes of citrus fruit. You might be familiar with one of La Colombe's brick-and-mortar cafés across the country — or even their canned Draft Latte line — but we bet you didn’t realize that you can purchase their full line of coffee beans online. To do that, this higher-end chilly coffee retains its integrity in one main way: The coffee is brewed in cold (or room temperature) water, rather than hot water. Roast: Medium Price: $9.99 per 12-ounce bag ($0.83 per … This brings us to the first section of our guide: What do these terms associated with taste and flavor of coffee mean? You will find these words widely used in all coffee reviews, including our own. Buying guide for best coffee. The problem we’re trying to overcome here is the following.
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Many of us are interested in learning more about where the foods we eat are grown. But what about that chamomile tea you’re drinking? It is an important, reciprocal “attitude of gratitude” to understand the journey that our foods take from farm to table or teacup. Afterall, herbs and plants are our allies, an integral part of a conscious planet, waiting to assist in our evolution.
Thankfully, many herbal distributors, such as Mountain Rose Herbs and Starwest Botanicals, provide labels that explain where the herbs were grown and often try to buy from US farmers. However, it can be confusing when companies state herbs come from their farms, when in fact distributors purchase herbs from farmers contracted to grow herbs that must travel to a warehouse, stored for months at a time, before shipped to customers.
What if we could get herbs, for teas, medicine, and cooking. directly from the farmers themselves? When I buy my chamomile from Oshala Farm in Oregon, there is a date when the herb was harvested. I see green leaves with whole flowers, so I know it has more biomass, more vibrancy. Zack Woods in Vermont is a co-op herb farmer who brings together the small farms to become a mighty resource.
Buying farm direct is like getting your veggies from the farmer’s market versus the grocery store. Local produce and herbs means a smaller carbon footprint because of less resources used to travel. The quicker foods move from the earth to your belly equates more life force, higher nutrients, more potency. Vitality in our food is what we need, especially when we are cultivating a relationship with the specific energy and consciousness of plants for medicine making or spellwork.
When we pay attention to the journey that our plant medicine takes to get to us, our roots mingle together with the plant world and increase our consciousness connection to the planet and our own bodies. We take control of our health, spiritual alignment and personal well-being
“Each flower and herb possess unique characteristics that not only enhance the flavor but also add a sacred quality that imparts the Divine in every dish. By inviting Mother Nature into your dishes, you welcome the flow of Divine spirituality.” – The Wicca Cookbook


The Cafeteria Ward is the ward of which all Academy staff , students, and public visitors go to eat.
The area contains a two-storied building with a cellar, and an outdoor dining hall.
This floor contains the kitchen, reception, indoor stairs, and waiting area.
The kitchen is composed of 5 idle chef stations. Each of these stations belongs to a specific chef. (Scroll down to Cafeteria Staff for more info) Through the kitchen, in the back, there are two doors. The left leads outside, and the right leads downstairs to the cellar basement. In the cellar-basement are most foods, recipies, and cookbooks.
This floor contains the restrooms, an indoor dining area which seats up to 50 people, and an elegant french-designed balcony which seats up to 30 people. The balcony is set up to face the rose garden of the campus, to give a warm and cozy effect.
Ground Level - Outside
Outside, through the back of the kitchen is the Grand Outdoor Dining Hall which seats up to 300 people. In times of harsh weather, or lockdown/attack , the awning above the dining tables will tract thick, steel charmed walls into the ground, creating a heavy fortress with only one exit, which is locked. To unlock it, those who have the elemental password may open it. There is a seperate elemental password to undo the charm on the awning, which is given only to the Officials of the Academy and the Head Chef.
Le Cafeteria's Menu
The cafeteria serves as a bakery and a tradtional cafe. It serves all sorts of hot drinks and smoothies for drinks. As for it's food, many breads, pastries, sweets, fruits, hotcakes, soups, pastas, salads and sandwiches are served.
Le Cafe is known for two unique aspects. One, is that it is amongst one of the few cafes which has all fruits from around the world, as they are inported to the center continent of which Le Cafe is on. The second, is that it serves a unique dessert called Candy Mountain. As the name suggests, Candy Mountain is a platter of selected sweets, then placed on a miniture mountain made of the selected base (strawberry creme, vanilla creme, dark chocolate, milk chocolate, white chocolate) and served with any additional toppings requested.
The cafeteria staff is composed of 10 people. There are 5 chefs, two waiters, two CSRs and one kitchen's helper.
Each chef is unique. The Head Chef is the chef which is considered best chef by the headmaster's approval. The Head Chef of the Academy is Maria Flouz. She runs the kitchen and the Cafeteria in it's whole. Her specialty in food is soups, salads and salad dressings as Pantry Chef, although she cook and bake most things quite well in general.
The First Pastry Chef is Hendrik Schwarz. His specialties are pastries, coffee and sweets.
The Second Pastry Chef is Lee Fong. His specialties are cakes, teas, and breads.
The Sous Chef and Entremetier chef is Patty Carlise. His specialties are pastas and vegetable platters.
The Day Chef is Hardy Greenfield. His specialties are hotcakes, smoothies and grilled sandwiches.
(More info on each of the chefs under Characters, Shamans, Cafeteria Ward Staff)
The Waiters and CSRs
All items (1)


At Paula’s house, a meal is a feast filled with the tastes, aromas, and spirited conversation reminiscent of a holiday family gathering. Now, celebrity chef Paula Deen shares her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen. Top paula deen fried chicken tenders recipes and other great tasting recipes with a healthy slant from. 05/12/2019 · The Best Paula Deen Chicken Fried Chicken Recipes on Yummly Paula Deen's Herb-fried Chicken, Southern Fried Chicken, Oven-fried Chicken paula Deen. Recipes for oven fried chicken tenders paula deen in search engine - at least 2 perfect recipes for oven fried chicken tenders paula deen. Find a proven recipe from Tasty Query!
22/07/2015 · Paula Deen; Prev Recipe Next Recipe. Oven Fried Chicken. Recipe courtesy of Paula Deen. Recipe courtesy of Paula Deen. Watch how to make this recipe. Oven-Fried Chicken. Fried Chicken. Buttermilk Fried Chicken. Chicken Cauliflower Fried Rice. Chicken Francese. Chicken Parmesan. Chicken. 23/05/2011 · This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken! View top rated Paula deen chicken tenders buttermilk recipes with ratings and reviews. Crispy Baked Chicken Tenders, Chile Head Chicken Fingers, Asian Chicken Tenders, etc.
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I've always enjoyed watching Paula Deen's Cooking Shows so when Mom and I took a quick trip weekend trip, we had to go to Paula Deen's restaurant The Lady and Sons in the heart of Savannah, Georgia. Eating at The Lady and Sons is one of the top things to do in Savannah and Fried Chicken called our names. 12/11/2005 · This recipe came from Paula Deen who has a cooking show on the Food Network. This chicken is so good. The house seasoning is made in bulk. You can store this for several months. Recipes for oven fried chicken tenders paula deen with panko in search engine - all similar recipes for oven fried chicken tenders paula deen with panko. Find a proven recipe from Tasty Query! Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made!
Paula deen fried chicken recipe. Learn how to cook great Paula deen fried chicken.deliver fine selection of quality Paula deen fried chicken recipes. 02/01/2019 · Southern Fried Chicken-Paula Deen recipe: Crispy Fried Chicken courtsey of Paula Deen Crispy Fried Chicken courtsey of Paula Deen Add your review, photo or comments for Southern Fried Chicken-Paula Deen.
How to make Chicken Fried Chicken Recipe - A fun chicken recipe the kids can help prepare. They love crushing the crackers. Is there anything better than some fried chicken? Here's an amazing recipe so you can DIY KFC! Have fried chicken whenever you want! Paula Deen's Southern Fried Chicken. 01/01/2018 · My first time ever preparing chicken tenders dipped in batter. I usually saute as is. This recipe is great. The fried tenders were a hit! I substituted Lawry's.
paua deen's fried chicken livers recipes from the best food bloggers. paua deen's fried chicken livers recipes with photo and preparation instructions. paula deen's fried chicken: clas june 2014. This month's Cook Like A Star featured chefs are Paula Deen and The Deen. Bobby Deen's Lighter Un-fried Chicken. I'm curious to see if they are even close to the "real thing", aka Paula Deen's full of flavor recipes. Bobby's Un-fried Chicken was the first on my list to try. I even bought a huge box of Corn Flakes just for this recipe. 03/12/2019 · The Best Paula Deen Chicken Breast Recipes on Yummly The Lady And Sons Chicken Fingers, Sweet Chicken Bacon Wraps paula Deen, Paula Deen's Chicken Georgia.
|04/03/2019 · Sprinkle chicken tenders with house seasoning. Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350º. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping. Honey mustard dressing: Combine all ingredients together.||18/03/2013 · This is basically a Paula Deen recipe with a little variation from Frizzied. Our family has latched on to this one and not letting go. If you want more on ingredients or what ever, just hollar. ----- Paula Deen's House Seasoning.||fried chicken tenders. Southern Fried Goodness. Collections See More > Southern Fried Goodness Paula Deen on October 11, 2019 Pear-fect Desserts The PD Web Team on October 4, 2019 Pizza Party The PD Web Team on Autumn’s Best Flavors The PD Web Team.||09/05/2015 · Sprinkle chicken tenders with house seasoning. Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping. Mix.|
12/12/2019 · Great recipe for Paula Deen's Fried Chicken. I wanted to make fried chicken, googled for a recipe, and found this one with 850 reviews and an average. View top rated Buttermilk paula deen chicken recipes with ratings and reviews. Buttermilk Oven Fried Chicken, Southern Fried Chicken Paula Deen, Crispy Fried Shrimp Paula Deen,.
Fried Tortilla Chips.18 Fried BBQ Meatballs19 Air Fryer Crunch Onion Rings20 Paula Deen House Seasoning20 Poultry Air Fryer Naked Hot Chicken Wings21 Crunchy Coconut Chicken Fingers with Pineapple Salsa22 Southern Fried Chicken23 Turkey Cranberry Monte Cristo24 Spicy Bacon Wrapped Chicken Bites25 Beef/Pork. Paula Deens Buttermilk Fried Chicken -- we have all pics!, we have all the best pics waiting for you! Paula deen's herb-fried chicken recipe. Learn how to cook great Paula deen's herb-fried chicken.deliver fine selection of quality Paula deen's herb-fried chicken recipes equipped with ratings, reviews and mixing tips.
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St. Anthony's San Francisco Dining Room opened in 1950 and is the only dining room in San Francisco that serves free meals every day of the year. Dining Room Service is more than a meal: it is building community, and a place to share stories and smiles. Working with 30 to 40 fellow volunteers, Individual Dining Room Servers help prepare and provide around 3,000 meals each day. Service includes: delivering meals, preparing food and drinks, bussing tables, and helping with other tasks as needed. Volunteers provide guests with a nutritious meal and a much needed sense of belonging.
Dates: Special holiday meals are served on Thanksgiving Day and Christmas Day (in addition to free meals served every day of the year)
Ages: Volunteers must be ages 13 and older. Youths aged between 13 and 14 must volunteer with an adult
Length of shift: 4+ hour shifts (2 shifts on Thanksgiving Day and 2 shifts on Christmas Day). Volunteers must serve for the full shift. Due to their popularity, these shifts fill up very quickly!
Location: 150 Golden Gate Avenue (between Leavenworth & Jones), San Francisco
How to sign up: Contact the Dining Room Volunteer Coordinator at 415-592-2829
Additional information: St. Anthony's holiday volunteering web site


our love of
Since 1940, our mission has been simple.
food guides us
We are committed to bringing quality food to your family's table. We believe that food sustains us and brings us together. It makes our lives fuller and better.
How do we do it? Besides bringing you nationanl brands, we work with small, local producers and growers. We seek out the best and strive to create mutually beneficial relationships. We listen and educate ourselves constantly, believing that food must evolve to always be interesting, healthy, delicious and fun. With an unrelenting focus on family - both yours and ours - we are dedicated and humbled to be part of your love of food.
EAT LIKE YOUR LIFE DEPENDS ON IT
After achieving new heights of wellness and vitality through real-food eating, Mark Sisson set out to create the world's best-tasting, real-food pantry staples, starting with a mayonnaise made with avocado oil. Today, Primal Kitchen delivers on its promise of uncompromisingly delicious condiments, dressings/marinades, avocado oils, protein bars, collagen protein powder and bars, and whey protein that focus on fats we love, clean ingredients, and uncompromisingly delicious flavor.
A Chef Prepared Dinner for Two
with Mashed Potatoes,
Stuffing and Gravy
Palm Desert and Palm Springs Effective: 2.19.20-2.25.20
Blue Jay Effective: 2.20.20-2.26.20
"Local" means a lot of different things to different people. Some grocery stores call produce shipped in from a five-state region "local". Call us old fashioned, but to us, if you couldn't drive there in an hour or two, it's not truly local. That's why we put a measurable standard on our True Local products: We simply won't call it True Local unless it's 100 miles or less away from our stores.
* Vineyard in Temecula, CA


Eating out in Nyaung U There are some restaurants and cafes in Nyaung U and we stuck to this area instead of heading into New Bagan. Most of the restaurants are located in the ârestaurant streetâ or Thi Ri Pyitsaya 4 St. I donât think that you could call this a culinary adventure place as there are only a few restaurants. We had dinner at Weather Spoon's that was good â they serve local, Asian and western food so we decided to stick to local food. A portion of curry is about 3900 Kyats (3 USD) while a large Mandalay beer (0.7 liter) is 2100 Kyats (1.7 USD). Nikki really enjoyed their Mandalay Mule. Most of the restaurants are semi outdoor places and it was piping hot when we were having dinner at Weather Spoon's. The Black Bamboo had good fried rice and ginger chicken and has a nice selection of homemade ice cream. Aroma 2 seems to be another favorite in town and they have Indian food. They have a cheesy slogan of âNo good, no payâ that is a bit much (at least when we got the check and it was more or less translated into a number of languages) â but the food was good and cost about 6000 Kyats (5 USD). We also got to taste a Burmese red wine from Red Mountain at Aroma 2. I guess they were not used to serving wine as I had to take over the opening of the bottle before the waiter destroyed opener, the bottle or cut his fingers. The wine was actually not bad at all but ice-cold beer is better in this climate. We also ate at Novel restaurant â again we had Asian food (Thai/Chinese) that was OK â total bill for us was 16.000 Kyats (13 USD).
Domestic Reservations: 30 â 35 days before the flight departure.
ccrb crypto Texas based utility rebates.


My baking mojo has come back after abandoning me for so long!
It all started with 24 lemon cupcakes at the weekend. Best Irish butter, organic, unwaxed lemons, free range eggs (let’s try for happy hens 🙂 ) … of course sugar and SR flour… little to commend them, I’m afraid but they do play nicely with the other ingredients.
Some go into the office with Mr Bee. There’s now a requirement for him to go in once a week after WFH during the Covid years. He takes 10 or so. Six go to my next-door-neighbour. She’s very popular, lots of friends and family visit so a few extra to share with her pals over a cup of coffee.
Mr Bee eats the rest over the week. Not me. Without being too sanctimonious, I rarely eat sugar or processed flour these days. I’ve lost 3 stones since last August by restricting refined carbs (not keto diet) making better, healthier food choices and intermittent fasting. After years of disordered eating, including anorexia and bulimia from my long-ago teens, I have peace. No starvation, craving or bingeing. I’ll shut up in case my halo slips and chokes me.
Lemon Curd. Simple, sweet and smooth as silk. Fresh, lemony loveliness! I savour the smell and the process even though I don’t indulge – with not a single pang of temptation! Here’s how to make it.
110g castor sugar
5 egg yolks
2 whole eggs
Zest of 1 lemon
Juice of 3 lemons
Place a bowl over a saucepan (or bain-marie if you actually have one) of simmering water on the hob. Ensure the base of the bowl is above the water and not immersed. You wouldn’t like your bottom sitting in broiling water, would you?
Dissolve the sugar and lemon juice then add the eggs and whisk and stir till perfectly blended then stir and whisk some more… on and off… but more on than off… for 15 minutes. The mixture will thicken up as the eggs cook and will produce the most glorious yellow sunshiny hue.
Take the bowl off the heat and stir in the butter till it’s blended and the mixture is silky smooth.
Pour the mixture through a sieve into a sterilised jar (to sterilise, wash the jar in hot soapy water, rinse and pop in oven at 160 for 15 mins).
I use a riddler to coax, push and pummel the lemon curd through the sieve. A riddler is a knobbly-ended implement that makes this little job … rewarding …. in some strange way. If you don’t have a riddler, a spoon will do the trick.
Finally, gaze at your jar of sunshine and just enjoy the moment.
Mr Bee will eat it with ice cream, on bread and, if there’s any left, I’ll be making another batch of lemon cupcakes and giving each one a squidge of lemon curd. Use an apple corer to bore out a well from the top of each cake; fill a piping bag with some curd, snip off a corner and pipe it into the cake well. Lemon cake wells…. ha ha.
Happy days to anyone who might be reading this and a warm Hello from me in (chilly today) Ireland.


The veggie patch is 70% wastelands at the moment as I pulled up the dead and finished capsicum, tomato, zucchini and (forgotten) bean plants. It is all part of the rebuild the garden plan. A bit depressing in the meantime, though. All bare.
I got about 3kg of tomatoes off the plants (left some particularly hard green ones on the plants to go to waste). They will be made into Green Tomato Chutney as per Stephanie Alexander’s recipe.
The tomatoes really were a raging success this year. Sure, some more so than others, but overall I couldn’t be happier. My plant selection was pretty good: Principe Borghese, Health Kick, Reggae Roma, Green Zebra and Beams Yellow Pear. The winner was the pear. Both for taste and yield. The green zebra tasted great, but my plant was a bit stunted so I got tiny tomatoes and not many of them!! The borghese were also really delicious. The health kick tasted good, but I didn’t get a whole heap. Same with the Reggae Roma. This is all in comparison to how many I got from the pear. I’m not sure if it is because the reggae roma and health kick were in pots or if that is just how much larger varieties yield.
Next year I am going to plant different large ones. Maybe those ones that are all kind of bumpy (obviously, some research needed).
I haven’t actually been out in my vegie patch this week. I’ve been rotten sick and hating every second of it.
It did however give me some time to look for inspirational garden design pictures for when we re-do the vege garden. It sort of solidified my thoughts on needing a bigger space, but I’m not going to move the patch to a completely different spot. Instead I need to work on finding a new solution for the clothes line. At the moment I have a Hill’s Hoist which takes up a lot of space that could otherwise be garden. I need to look into getting one of those retractable lines and attaching it to the shed….some how.
Here are some picture I found. I like the idea of garden beds with tall posts on the corners to accommodate netting and trellis. My tomatoes were an absolute mess of netting and wobbly stick this year. I want something stable and reliable (said every girl ever).
“Wibbly Wobbly, Timey Wimey.”~The Doctor
Had a big party on the weekend. Made a big cake for it that kind of speaks for itself. It was vegan. It was delicious. It was bigger on the inside.
I used a 30cm square tin and did a triple batch of the recipe, cooked it for 1 hour 50 minutes at 150deg fan forced. I wrapped up my tin in a couple of brown paper layers so the edges wouldn’t dry out. Cut it into quarters, stacked it up using plenty of peanut butter icing as glue and then set to work on the fondant….
For just a regular everyday cake, I make this recipe in a 22cm round tin as follows:
What you need:
- 2 cups plain flour (could try GF flour….)
- 2/3 cup cocoa powder (good, heavy dense stuff….I wish I’d weighed mine to give a more accurate measurement)
- 1 ½ teaspoons bi-carb soda
- 1 teaspoon salt
- 1 ½ cups raw sugar
- 1 ½ cups rice milk (or espresso)
- ½ lemon, juiced
- ½ cup vegetable oil (I don’t really recommend olive oil unless you REALLY like that taste)
- 1 teaspoon vanilla extract (or 1 vanilla pod)
What to do:
- Pre-heat oven to 150 degrees fan forced (165, normal). Line a 22cm round tin with paper.
- Sift all the dry ingredients, except sugar, together in a mixing bowl. Add wet ingredients and mix until well combined. You can do this by hand or on a medium speed in an electric mixer.
- Pour mixture into tin and bake for 50-60 minutes. Do not open the oven before 45 minutes. I usually wait until the cake pulls away from the side a bit or doesn’t stay completely sunk when you push the top. It will not “spring back” because it does not contain a lot of rising agent. Waiting for it to do so will lead to over cooking. ICK!
- I like my chocolate cake with a bit of peanut butter icing on top. I talk about how to make that in general terms here at the very last point in the “what to do’s”. It is not an exact science. Make it to your own taste. For something a little more grown up, try a coffee icing…….


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FAMILY MEAL / SNACK SELECTIONS
Cioppino - Family Style Feast
Our classic cioppino with prawns, clams, scallops, salmon, mahi, and white fish in a red herb sauce. Served with pasta with cheesy garlic bread for the family.
Fish & Scallops (À la Carte)
Our famous salmon with rosemary sauce, grilled mahi mahi with our apricot jalapeño glaze, and creamy scallops & pancetta with pasta. Cheesy garlic bread for the family.
FAMILY MEAT BOXES & GROCERIES
Pre-order for the following day. (will arrive frozen)
Chicken Assorted Chef's Pack (10 lb.) Box
2.5 lb. boneless skinless chicken breast, 2.5 lb. whole chicken legs, 2.5 lb. ground chicken, 2.5 lb. fajita strips.
Steak & Chop Chef's Family Pack (10 lb.) Box
6 each of: 10 oz. choice NY steaks, 9 oz. bonless pork chops & (3) 16 oz. ground beef.
Certified Angus Beef Chef's Selection (10 lb.) Box
(4) 8oz CAB filet steaks, (2) 12oz CAB New York strips, (2) 12oz CAB ribeye steaks, (4) 8oz steak of the week, and (4) 1-lb ground chuck.
12# Fresh Produce Box
Mix bell peppers, red & yellow onions, cucumbers, cherry tomatoes, zucchini, yellow squash, lettuce & spinach, broccoli & cauliflower, fresh lemons, fresh peeled garlic & shallots.
Scallop Cobb Salad
Seared scallops over crisp romaine lettuce with applewood smoked bacon, goat cheese, hard-boiled egg, cucumber & cherry tomatoes with creamy champagne & fresh lemon vinaigrette.
Organic Beet & Salmon Salad
Grilled salmon, wild arugula, mixed greens, oven-roasted golden & red beets, cherry tomatoes, toasted almonds tossed in our house vinaigrette topped with goat cheese & a crostini.
Served with your choice of sauce: bourbon butter, rosemary, butter, garlic, or parmesan cheese.
Served with cilantro lime rice, house made black beans topped with avocado salsa & a taste of coleslaw.
Served with seasoned steak fries and a side of coleslaw. Fries can be substituted with a side salad with your choice of dressing.
Light touch of mayo, celery, & a few special herbs served on a traditional lobster roll.
1/2 Pound Angus beef patty on a grilled brioche bun, served with fresh lettuce, tomato, onion, & chipotle mayo on the side.
Rustic Dungeness Crab Melt
Fresh Dungeness crab with chipotle aioli served on a warm brioche roll with cheddar cheese & avocado.
Louisiana Style Gumbo
Prawns, mussels, clams, sea scallops, andouille sausage, Dungeness crab meat simmered in a traditional gumbo sauce of fresh aroma tomatoes & house-made seafood broth seasoned with sassafras leaves served over rice & served with house made corn bread.
Fresh Dungeness Crab & Lobster Linguini
Fresh Dungeness crab & lobster meat in a fennel tomato or a creamy alfredo sauce.
Salmon, prawns, mahi-mahi, scallops, white fish, manila clams, mussels, & pasta in a buttery red herb sauce.
Creamy Garlic Scallop & Pasta with Pancetta
Sea scallops with garlic, white wine, tomatoes, Parmesan cheese, & pancetta in a light cream sauce over linguine.
Fish & Chips
Fresh Alaskan cod beer-battered & fried. Served our rustic fries, house-made coleslaw & our special tartar sauce (can be grilled).
Fresh Line Caught Mahi Mahi
Light caught mahi-mahi seasoned just right. Served with sauteed tri-color cauliflower & mix marble potatoes topped with an apricot jalapeno sauce.
Fresh Scottish Salmon
Grilled salmon served with grilled asparagus & mix marble potatoes topped with our rosemary sauce.
Grilled Rib Eye Steak
(1) Pound rib eye steak cooked to perfection & topped with our whiskey peppercorn sauce. Served with mix marble potatoes & sauteed organic spinach.
Kids 12 & under.
All white meat, lightly breaded & fried, served with rustic fries. (can be grilled).


So today I made homemade mozzarella cheese out of goat's milk. After stretching it, I dunked it back in the hot whey to make it more pliable and then rolled it out. Yep, into a sheet of cheese. Then I brined it and dried it off, laid thin slices of proscuitto, chopped basil from the garden and some sundried tomatoes on it and rolled it up. Let it rest for the rest of the day and cut it up for dinner. YUM! I got to thinking, you could almost fill these with anything and have lots of fun. Stay tuned. I think I could be posting a whole bunch more of the recipes from this particular adventure!
But that's not all folks!!!!! Yes, the cheesy goodness doesn't end here. I found this delish recipe on Cuceesprouts.http://cuceesprouts.com/2010/12/beet-and-orange-soup/
which calls for plain chevre to make it creamy and good! Two cheesy good recipes in one meal and healthy to boot. Also, for those of you cooking Gluten Free - there is NONE here!
Lastly we topped off the meal with this delicious wild rice salad from another of my favorite blogs
Simply Recipes! Nope, no cheese here but that's okay. It is a wonderful salad and a nice complement to the rest of the meal which included fresh salad from the garden.


Due to renovations happening in the hotel during Jan 8nd- Feb 9th, there will be some disruption for guests staying with us. Our Reception, lounge, bar and breakfast area will be inaccessible however our staff will still be available if needed, ensuring that you still have an enjoyable stay with us
We will be serving a Grab & Go breakfast for all our guests, consisting of a selection of tasty items from our continental breakfast such as: Moma porridge, croissants, fresh fruit, Tropicana juice, Muller yoghurt, Kellogg’s cereals and hot drinks. For dinner, our staff will be more than welcome to recommend delicious nearby restaurants.
If you have any questions about our upcoming renovation, please don't hesitate to call us on 0871 902 1543
You're going to love our fresh new design!
Breakfast in Bristol
8 hour's of sleeping and you'll be feeling peckish - that's why we've included our Express Start breakfast for our guests.
We've recently updated our breakfast menu to make sure you're getting some tasty fuel for your busy day ahead. Help yourself to MOMA porridge, branded cereals, bloomer bread, croissants and spreads, natural yoghurt and compote, fresh fruit, teas, coffees and fruit juice.
Mix and match our hot options for a filling start, whether you fancy some scrambled eggs on toast, a bacon bap or some sausages, egg and beans - the choice is yours.
Breakfast, the most important meal of the day, is available daily from 6.30am to 9.30am weekdays and 7am to 11am weekends. If you're heading into the office or you have an early start, take a coffee and croissant with you.
After a long day, you'll be feeling peckish. We've introduced a snack menu (Sunday to Thursday) with something to tickle all tastebuds. With soups, panini's, pizzas and curries on offer, you'll be sure to find something to satisfy your hunger. If you fancy a snack, treat yourself to a treat from the vending machine!
As we are based in Bristol city centre, there are many lovely restaurants nearby too. Ask our friendly team for some recommendations.
At Holiday Inn Express Bristol City Centre hotel we want you to relax and unwind on your visit. Grab a refreshing drink from the lounge bar. The lounge can be used 24/7 while the bar is open from 11am til late.
Whether your favourite tipple is simply a coffee or you’d prefer a chilled glass of wine or a beer, we have something to wet your whistle in our fully stocked bar. A comprehensive selection of beers, wines, spirits and non-alcoholic hot and cold beverages is always available and our large screen TV lets you keep up with the latest national news and events.


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Passionate Homemaking is one of my favorite blogs, I have learned a great deal about natural and healthy living from Lindsay, the author of the blog. I appreciate her dedication and all the hard work she pours into her writing. I highly recommend checking out her blog if you haven't already.
Anyway, here's the recipe!
- 3 14 oz. cans vegetable broth
- 1 15-oz can small white beans, drained and rinsed
- 1 15 oz can tomato puree
- ½ cup uncooked brown rice
- ½ cup finely chopped onion
- 1 tsp dried basil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 garlic cloves, chopped
- 8 cups chopped fresh spinach or kale leaves
1. In a 3 ½ or 4 quart slow cooker, combine all but the spinach or kale
2. Cook on low for 5-7 hours or high 2 ½ - 3 ½ hours.
3. Just before serving, stir in spinach or kale.
Yields: 6 Servings


Lagos is the busiest city in Nigeria. As a working professional in Lagos, I spend hours stuck in endless traffic. So, it is unlikely for me to cook when I get home. The fastest way to eat in Lagos is to get take-out from Buka. Almost every street corner in Lagos has Buka. ( Also known as Mama put). These meals are close to home made meal. Unlike the fast food restaurants around Lagos. I recently heard about a fancy buka in Yaba called White house. And of course, I could not wait to try it. White house Buka is an upgrade from street site mama put you need to check out. So, if you’re looking for cheap places to eat in Lagos, opt for this buka. Here is all you need to know about White House, Yaba.
How to Locate White House Buka?
White house buka started off just every normal street side buka. However, the brand has been able to upgrade buka from street side to proper restaurant. The difference is that you get cheap foods as compared to other restuarants.
It is super easy to Locate white house buka. It is located at 9 chapel street Yaba. You can walk from Ozone cinema to white house buka. On my visit, I strolled from Sabo Yaba bus stop to white house buka.
White House Buka Review: Cheap places to eat in Lagos
I was just curious to know this place since my colleagues will not let hear the end of it. As the famous Olaiya amala place, white house was next. So, I had to try out this cheap place to eat and hangout in Lagos for myself.
The customer service was quite great. The staff were quite helpful to me. You can order a variety of local dishes from white house buka. I met a few people there on my visit.
I ordered semo. However, their semo is very small. So, I got two. Also, I got Edikaikong soup to go with my semo. You can choose to pay with cash or debit card. I chose to pay with card instead. lol. I always keep cash handy.
Can you get take out from white house buka? Of course yes. You can choose to buy take out or eat in this buka. I chose to get take out because I was pressed for time.
The food was quite tasty. However, I wish the soup has more smaller meat pieces or fish typical of Edikaikong. Also, the meat not neatly cleaned. ( I tasted a small stone in it). Asides that the food was okay for the price. Will visit again? sure. This is one of the cheap places eat in Lagos or hang out. So, if you need a cheap place to eat in Lagos or go on an affordable date, opt for white house Buka. Also, you can read my post on other place to hangout and my review of Farm city Lounge Lekki.


Some Foods Are Cholesterol On A Plate
For those of us who love to eat red meat, full fat dairy products, fried foods and other dishes that are high in saturated fats are at risk of raising our bad (HDL) cholesterol. This could be threatening our long term health because of the amount of bad cholesterol that is being taken into the body.
High Cholesterol. A Modern Day Problem?
Raised levels of cholesterol in the body are happening more often now than at any time in the past. This is because of the types of foods offered now in grocery stores, supermarkets and in restaurants. We need to start making wise and healthier diet choices.
So What Is The Best Cholesterol Lowering Food?
Q. Is there one food product that can be called the best to lower cholesterol? A. yes and no. Some foods and supplements can lower raised cholesterol such as olive oil, porridge oats, deep water fish, but a well balanced diet should include foods from all of the food groups.
Watch Out For Full Fat Dairy
Example. Instead of using full fat milk with our cornflakes it is best to use low fat milk instead. It tastes much the same, but is far healthier than the regular full cream (full fat) brand bought in the supermarket.
But, I Love My Steaks
Instead of eating steak when having a cook out or picnic, try changing to leaner meats instead. They don’t have so much saturated fat and by adding some herbs,they not only taste great, but the herbs help to boost the body’s metabolism. Which can help to remove bad cholesterol out of the body.
Foods With Omega 3’s
From a cholesterol point of view, some of the healthiest foods to eat for lunch or a main meal is food that comes from the sea. Fish, shellfish, tuna, crab, lobster, mackerel etc. which are known to contain Omega 3’s, which are a good help in lowering the levels of bad (HDL) cholesterol. Not only can these types of foods help to lower bad cholesterol, the bonus is, they will not increase cholesterol levels either.
I’m Hungry And Too Busy To Eat Healthy!
Eating a sugary chocolate bar or a piece of cake doesn’t seem so bad but they are high in saturated fat. Which is not good if you are trying to keep an eye on your cholesterol. If you are hungry and need to snack on something, drop the sugary snacks and cakes. Try snacking on fruits or nuts instead. They are rich in fibre and have vitamins and minerals that we all need.
There Is A Better Way To Eat That Burger
For your main meal try to avoid the meats known to be high in saturated fat and always include a good choice of vegetables with this meal as well. If you really must have those big burgers, ask for no dressing and lots of salad. This may not be healthy, but it’s healthier.
Don’t Fry That Chicken
For a change try chicken,but not fried chicken. Grill, barbecue, or broil it instead and make sure the skin has been removed. You may not have thought of this, chicken is really moist and tasty when it is steamed which is the healthiest way of cooking it.
Bad Habits Can Kill You
Sometimes our diet and the way we cook our food is just a habit, sadly for many of us our habits are killing us. Become more adventurous with your cooking. Go on-line and look for new recipes or instead of watching the same old re-runs on TV, watch a cooking show or two. You will soon learn new habits, enjoy your food more and maybe, just maybe, you become healthier and live longer.
Do It Now
You know, it’s never too late to make some lifestyle changes and live a longer, happier and healthier life.
Since my Father had a serious Stroke, I have been researching the causes of bad (HDL) cholesterol, Lowering Cholesterol Without Drugs [http://lowering-cholesterol-naturally.org/] I am shocked by some of the lies told by so called “Health Professionals” who just want to sell drugs and medications. I created this blog so you can learn. The real truth about Lowering Cholesterol, The Drug Companies would prefer you didn’t know. Lower Your Cholesterol Naturally [http://lowering-cholesterol-naturally.org/]
Article Source: http://EzineArticles.com/expert/Aiden_Mackle/452155
Article Source: http://EzineArticles.com/5361200


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With the holiday season coming up, it’s easy to get carried away by all the sweets at home and maybe in the office as well! Here are some tips and ideas to help you stay healthy at work.
- Pack a salad – try a quinoa black bean salad, kale salad, or Greek salad.
- Leftovers from dinner – pack your leftover protein and vegetables and you have a healthy meal that’s already made up for work.
- Sandwich or wrap – although they include some carbs, a sandwich or wrap is quick and easy to make and bring to work for lunch! Try a Mediterranean wrap or an avocado sandwich.
- Soup – another meal you can prep at home and grab for work. Try wild rice or sweet potato soup.
- Fruits – bring fruit like an apple or banana OR bring a bag of dried fruit like mangos or pineapples.
- Vegetables – carrots or celery sticks are easy to bring for a midday snack. Try packing some hummus to dip them in.
- Nuts – almonds, hazelnuts, pecans, and macadamia are all low carb nut options
- Protein bars/granola – Protein bars or granola are a hearty snack option that will fill you up If you don’t want to buy them or you can’t find one you like, try making your own
- Yogurt – Yogurt is an easy snack to eat at your desk. Throw some blueberries on top for added flavor.
Coffee is an extremely popular drink, especially at the office. It has many antioxidants (more than fruits and vegetables) and is not all bad! However, consider the tips below to make your coffee drinking habits a bit healthier:
- No caffeine after 2 PM to avoid sleeping issues (poor sleep can lead to a slew of other health problems).
- Not too much sugar! If you must use sugar, try natural sweeteners like stevia
- Don’t drink too much coffee. More than 2 cups a day is pushing your daily healthy caffeine limit.
- Add a splash of cinnamon or cocoa for flavor – they also have health benefits such as lowering cholesterol and reducing the risk of heart disease.
- Avoid artificial creamers and try to stick to natural creamers like milk from grass-fed cows.
- If you can’t reduce the amount of sugar and creamer you add to your coffee, consider switching to tea as they are healthy and have more flavor without the added sugars.


Origins of Coffee Book
Nespresso wanted to prove the luxurious nature of their product by showing it had uses beyond the sip and cup. To do that, I helped create, concept and write a recipe book—collaborating with Hong Kong’s finest five-star chefs and asking them to create luxurious dishes using Nespresso as an ingredient.
I interviewed the chefs, wrote and edited all the recipes (I am a former chef, so that part was particularly enjoyable), and also penned the book’s introduction, detailing the history of coffee. This let the customer experience how much of a mastery Nespresso has over its craft. From coffee’s origins to its modern explosion, it told the story.


ORGANIC SWEET BASIL
Health & Culinary Benefits Sweet Basil
Good for Digestion
Fights free radical activity
Powerful Skin Benefits
Supports Liver Function and Helps Detoxify the Body
Promote a Healthy Gut
Sweet Basil (Ocimum basilicum) plays a role in many Mediterranean, and particularly Italian, cuisines. It forms the basis of pesto and adds a distinctive flavour to salads, pasta, pizza, and other dishes. Indonesian, Thai, and Vietnamese cuisines also feature this herb.


Hong Kong’s first restaurant driven by the archipelago’s storied produce, Steak on Elgin, opened in the heart of Soho in 2018. A menu focused on quality ingredients coupled with Head Chef Clayton Ma’s strong ethos of sustainability makes this premium steakhouse a unique new contender on the scene. Steak on Elgin’s menu reflects its dedication to sourcing only the finest quality produce from the British Isles and beyond. Steak on Elgin serves up a stunning feast crafted from fresh, seasonal ingredients. Steak lovers will rejoice at the impressive 100% grass-fed UK-native beef selections that cover all cuts – from dry-aged fillet mignon on the bone, rib eye and sirloin, to porterhouse and more. Comfortably seating up to 24 guests in the main dining room semi-private table, Steak on Elgin is an intimate dining space that caters to all occasions.


Most cereal crops are grown by farmers across the central region and this is particular for the case of maize while rice is mainly grown in eastern and parts of northern Uganda.
According to the Director National Crops Resources Research Institute (NaCRRI) Dr Geoffrey Asea this is the right time for farmers growing maize in the country to plant the crop.
There are different maize varieties for high, medium and low-medium altitude areas.
The farmers should, therefore, inquire about the ecological conditions before buying the seeds and to solve the issues of pests and diseases, regular scouting and monitoring is important to prevent heavy infestation.
Farmers should also be conscious to plant crop varieties that are meeting their market demand.
For the case of maize the Longe series are recommended including the drought Tego maize varieties WE2115 and WE2114 which are tolerant to drought prone areas.
For the case of rice, New Rice for Africa (Nerica) comprising of 18 varieties which can be grown upland are recommended. These include Nerica 1, Nerica 2, Nerica 4 and Nerica 7.
In 2013, varieties named Namche 1 to 4 were released. These varieties mature in 100-130 days depending on the variety. Others are Namche series 2 – 6 and WITA9, Agoro and Okile
In eastern and northern Uganda, the crops to grow are cassava, groundnuts, simsim, beans, green gram, pigeon pea, millet, sorghum and sunflower. Other crops of importance especially in the highlands of Bugisu region is Arabica coffee which requires to be planted at the onset of the rains.
The eastern region is also known for growing varieties of orange fruit mainly for commercialization. Other fruits are avocado mainly grown in central Uganda and water melon.
The vegetables are mainly traditional type such as cabbages, tomatoes, nakati, amaranth, cow pea, malakwang and spider flower.
Dr David Kalule Okello who is in charge of breeding programme of ground nuts at the National Semi-Arid Resources Research Institute (NaSARRI) in Serere explains that it is important for farmers to prepare their seed and seedlings for the different types of crops in advance. This means planting clean seed free from pests and diseases.
“It is important to acquire seed from a certified institute such as research institutes and seed producing companies. Choosing the land location is important. Farmers must desist from planting root crops such as cassava in water logged land,” says Kalule.
Kalule advises farmers to prepare the land well to avoid over growth of weeds which may outcompete the plants thereby registering yield loss.
“Farmers must desist from planting late maturing varieties of crops because the drought season may catch up when crops are not ready for harvest,” he says.
This is a crop grown widely in eastern and northern Uganda as food and industrial crop.
Gerald Adiga, a research assistant in NaCRRI says this is the right time to plant the various varieties and once germination takes place, there is no need to worry because it is a plant known to be growing under harsh conditions of drought
He notes that cassava is versatile crop which grows well in Uganda’s arable land and it has the highest amount of starch which can be best intercropped with legumes and cereals when at a young stage.
Ideally, fertile well drained land on a flat terrain or gentle slope should be selected.
Farmers often rely on their traditional knowledge and observations, such as presence of certain plant species or earthworm casts, as an indicator of fertile soils.
Steep slopes should be avoided as they could be erosion-prone. If starting from a fallow, 3-5 years of fallow is optimum.
Avoid stony or rock and shaded areas including swamps or places which are likely to flood during the rainy season.
Land preparation should be done at the end of a dry season to allow for planting at the first rains of a rainy season.
There are 21 improved varieties of cassava which are adapted in various agro-ecological zones.
The plants from which the cuttings are taken must be free of signs of disease, such as CMD and CBSD.
Planting depth should be 6-10 cm in holes of 20-30 cm width and the hole spacing should be 1 meter between plants and 1 meter between rows.
In central Uganda the major crops grown by farmers are mainly the East African Highland Banana commonly known as matooke though on rather small scale and Robusta coffee.
Others are beans, sweet potatoes and green vegetables such as nakati, spider flower, amaranth, green pepper, cabbages and fruits such as water melon.
The Director National Agricultural Research Laboratories (NaRL) Dr Wilberforce Tushemereirwe notes that the East African Highland banana is now a major crop grown in western Uganda for food and cash crop.
This is the right season for farmers to start planting the crop. The best agronomy is by digging a hole where manure must be poured and left to ferment for three to four days before the banana seedling is planted.
Thereafter agronomy practices such mulching and pruning are essential and farmers must ensure the seedlings are free from pests and diseases such as banana bacterial wilt and pests such as nematodes and banana weevils.
Other crops grown in western Uganda are Irish potatoes mainly in Kigezi region and farmers can obtain clean seedlings from Kachwekano Zonal Research and Development institute (KAZARDI) where breeding for seedling varieties takes place.
Farm Kiosk - Agronomist


LIVEBIOS is specially formulated animal breeding industry, safe and effective alternatives to antibiotics, and promote all-natural immunity efficient farming industry healthy and rapid development accelerator
Yeast culture with probiotics, digestive feed enzymes and microbial cell wall extract containing β1, 3-β1, 6-D-glucan and mannan-oligosaccharide are three important natural promoters for modern livestock and poultry production.
The advantages of these three promoters over the traditional antibiotic growth promoters are
no withdrawal time
no residual effect
no causes of microbial mutation.
he yeast culture composed primarily of high strength live yeast culture selected from three strains of high fermenting and reproductive capacity. Saccharomyces cerevisiae were fermented with a uniquely controlled thermo-positive simultaneous fermentation process on a nutrient rich medium. The yeast culture was gently harvested and dried to retain their viability together with the fermented yeast metabolites.
Enzymes play a vital role as ingredients in the diets of all species. They can break down hard or indigestible nutrients onto available nutrients; therefore, improving animal performance.
Microbial cell wall extract (β1, 3-β1, 6-D-glucan and mannan-oligosaccharide) are both potent immunostimulants to maintain animal health against pathogens.
Other performance-enhancing natural ingredients like colostrums, clinoptilolite, organic mineral proteinates, Yucca schidigera plant extract and Aspergillus oryzae extract are also included in this broad-spectrum feed additive at effective rates.
This unique and broad-spectrum feed additive product having a significant synergistic effect from the delicate combination of three natural allies- yeast cultures, enzymes and yeast cell wall extract (β1, 3-β1, 6-D-glucan and mannan-oligosaccharide) can maximize the feed nutrients’ yield enhancing power to help poultry and livestock reach their peak performance.
NUTRITIONAL ROLES OF LIVEBIOS IN DAIRY AND BEEF CATTLE:
LIVEBIOS stimulates the growth of key microorganisms in the rumen:
LIVEBIOS stabilizes the pH the rumen:
LIVEBIOS increases the production of volatile tatty acid (VFA).
LIVEBIOS contributes to a maximal anaerobiosis of the rumen.
BENEFITS OF LIVEBIOS TO DAIRY CATTLE
Increased milk production, higher in butterfat and protein.
Cows maintain milk production longer with shorter dry period.
Breed earlier SCC (Somatic Cells Count) milk contains more casein, the primary cheese protein.
Breed earlier, milk sooner.
Increase first lactation milk and total life time milk.
Improved Reproductive Efficiency: earlier heat, less open day, fewer services per conception, higher conception rate.
Lower rectal temperature by eating more dry matter during heat stress period. In heat stress, the cow does not eat or regurgitate.
BENEFITS OF LIVEBIOS TO BEEF CATTLE
Improves dry matter and fiber digestibility and optimizes growth potential
Increases feed intake and live weight gain throughout both the growing and finishing phases.
Increases efficiency of meat production, less feed required for per pound of gain.
Improves conception rate and reduces calving interval and breed back.
Improves body and coat condition, improves overall herd health.
Produces stronger healthier calves that wean heavier.
Reduces effects of stress on beef quality and improved efficacy of meat production.
The beef replacement heifers reach puberty earlier and heavier. This helps then enter the herd as productive animal at a younger age.
BENEFITS OF LIVEBIOS TO CALVES
When calf is off milk or milk replacer at an early age, LIVEBIOS encourages calf to feed by helping to stimulate appetite for dry food, intake hastened rapid rumen development.
Promotes a more efficient intestinal microflora population and better FCR.
Reduces stress from heat or shipping.
Improves calf health: reduction in scour, septicemia, pneumonia and bloat,
Reduces medical and labor cost with health calf.
Stimulate antibody production and activates the calf’s natural immunity to diseases.
NUTRITIONAL ROLES OF LIVEBIOS IN PIG
BENEFITS OF LIVEBIOS TO PIGLETS
The piglets benefit from the positive microbial environment created by; their mother consuming LIVEBIOS. The piglet mortality rate is reduced.
Reducing diarrhea caused by diet change and pathogens.
Less wet litter problem.
Higher birth weights.
Better survival rate and livability.
BENEFITSOF LIVEBIOS TO GROWER / FINISHER
Heavier pigs at weaning will achieve market weight faster and more efficiently. As each additional kilogram of body weight at weaning reduces the time to market weight by about 5 days.
Less undigested grains are present in the feces.
Pig can better resist the daily stress and lower mortality.
Increases weight gain and feed intake.
Assists to avoid stall out, a condition where pigs temporarily go off feed and cease weight gain.
Enhances pig uniformity, optimizes feed input costs and lowers overall production cost.
BENEFITS OF LIVEBIOS TO GESTATING SOWS
Relaxed in gestation, calm during farrowing, stools are consistent.
Rapid recovery from minor infections.
Body condition is good and skin is healthy.
Sows in better physical conditions at end of gestation-heavier weight larger fat reserve.
Increase in the number of born alive and weaned piglets.
BENEFITS OF LIVEBIOS TO LACTATING SOWS
IVEBIOS reduces the sow’s weight loss during lactation and increases milk production.
More homogeneous litter.
Decreases reliance on antibiotics to enhance growth.
The early-weaned sows remain in conditions and breed back faster.
LIVEBIOS can increase the pregnancy rate, improve embryonic survival and development, reduce the duration of estrus in sow, because feeding LIVEBIOS influences conceptus survival and development, estradiol synthesis and affect the immure system, resulting in larger and healthier piglets at birth.
By decreasing the interval from weaning to estrus and higher conception rate, the cost of maintaining farrowing sows is reduced.
Increases the weaning weight of litters suckling during the feeding of LIVEBIOS.
LIVEBIOS increases sow’s feed intake during lactations. Sows with minimal losses of body fat and protein during lactation take less time to return to estrus after weaning. Their subsequent litter size also tends to be larger. Each kilogram of body weight lost by a sow while she is going through lactation will result in an extra day after weaning until she conceives again. Likewise, for each 10% of body fat she loses, her next litter will be reduced in size by 1 piglet.
BENEFITS OF LIVEBIOS TO BOARS
Improves sperm yield.
Improves sperm viability
NUTRITIONAL ROLES OF LIVEBIIOS IN POULTRY
Feed is of major importance and the most expensive part in intensive animal production. It therefore deserves the maximum attention and care. Over 65% of the cost of producing broiler is attributed to feed cost. LIVEBIOS plays a vital role in poultry feed cost reduction and successful broiler production.
The addition of LIVEBIOS to poultry feed (especially young chick feed) would insure early colonization and reduce coliform invasion of Gl tract. This improves early livability and live weight gain while increasing feed efficiency. LIVEBIOS also promotes general health and performance. LIVEBIOS improves the energy utilization of broiler feed, increasing nutrient availability, improving digestive efficiency and litter conditions.
LIVEBIOS is fortified with phytase to break down phytic acid, improves phosphorus utilization in poultry feeds to orthophosphate, inositol and other intermediates.
Restores egg production during convalescence period.
An excellent early peak with persistency of production.
Higher and prolonged peak egg production.
Produces larger egg size early and high daily egg mass throughout the laying cycle.
LIVEBIOS can provide the extra nutrients that older hens need for egg shell formation, reduce losses from under-grades, cracks and mortality, especially for layers above 45 weeks.
Bone density: Ensuring maximum bone density and maintaining bone mass into the laying cycle. Layers less likely to succumb to cage layer fatigue or develop egg shell quality problem later in the laying cycle.
Improved lay persistence: When LIVEBIOS is used throughout the entire production cycle, layer can more effectively utilize calcium and phosphorus in their diet. This results in producing more eggs.
Reduces early-lay mortality: LIVEBIOS facilitates calcium and phosphorus absorption in the bird’s digestive tract, this reduces mortality associated with this condition.
Better disease resistance: LIVEBIOS not only reduces mortality but also enable layers to maintain egg production even when they experience minor disease stress.
Reduced Salmonella contamination of eggs: Several Salmonella serotypes entering the intestinal tract can proliferate in the ovaries causing contamination of egg for consumption as well as of those to be hatched, entailing vertical transmission. Salmonella also spreads to poultry meat due to carcass manipulation of birds with infected intestine and endanger human health. LIVEBIOS is efficient tool on overcoming this problem.
BENEFITS OF LIVEBIOS TO BREEDER AND ROOSTER
Increases fertility and hatchability.
Reduction of abnormal eggs.
Prolonged and high peak laying period.
Better maternal antibody transmission to chicks.
Suppression of Salmonella transmission to eggs.
Decreases immuno-suppressive problem.
BENEFITS OF LIVEBIOS TO TURKEYS
Response to LIVEBIOS in turkey ration has been very promising; largely due to the economic return realized during the long grow-out period.
In starter turkey diets: Provide a digestive tract microflora that is suitable for faster start and better utilization of diet.
In growing turkey diet: For greater diet utilization and to reduce digestive upset with diet changes and antibiotic feeding. Benefits: Increased body weight, improved feed efficiency and decreased mortality.
Improvements are particularly good during the growing phase with feed efficiency improved significantly, they require less feed per pound of gain.
DIRECTIONS FOR USE (per ton):
Chicks - 2.0 kg
Layer, Broiler, Turkey - 1.0 kg
Dick, Goose - 1.0 kg
Calves - 2.0 kg
Grower - 2.0 kg
Calf Starter - 2.0 kg
Grower, Lactating 1.0 kg
Dry Cow - 1.0 kg
Prefarrowing, Lactation - 2.0 kg
Starter, Grower, Gestation 1.0 kg
Deer, Goats, Sheep - 1.0 kg
HORSES - 2.0 kg
FISH - 2.0 kg
PHYSICAL AND CHEMICAL CHARACTERISTICS
Appearance: Light to medium brown powder
Odor: Strong pleasant yeast aroma
Characteristics: slightly hygroscopic with a solubility of approximately 8 - 9 grams per 100ml of water.
Packaging: 25 kilograms in poly-lined bags
Storage: Store in a cool, dry place with no direct sunlight.
period of validity： 24 months in original factory package.
LIVEBOS is carefully researched and formulated to avoid any ingredient which will negate the effect of other. We use organically bound chelated minerals to avoid reducing the viability of microbials. All ingredients are included at effective levels with the animal’s needs and requirement evaluated.
LIVEBIOS is targeted to improve the farm’s profitability through optimization of digestion and reproductive function.
LIVEBIOS is university tested, veterinarian recommended and used by animal nutritionists. All ingredients used are non-toxic and generally regarded as safe. The ingredients meet all requirements of the American Association of feed control Officials. Inc. (AAFCO) as listed in their current edition.


This week I did two different types of homemade cupcakes, with two homemade frostings. I did all of these cupcakes, about 5 dozen, on the same day. Death by powdered sugar! Unlike typical "Mary Style," I adhered strictly to each recipe. Of course, both of the frosting recipes had a little, "use more or less, to get it to the desired consistency. " But besides that, I was a strict recipe girl. I couldn't risk wasting time, effort, or ingredients... and for sure didn't want any extra dishes.
And recipes have a good purpose. To teach you how to cook. I was so impressed with how both cupcake batches turned out. I choose Red Velvet cupcakes because I have been wanting to make them for a really long time. Of course, cream cheese frosting accompanied those cupcakes. Although, really, the frosting or the cupcakes could be eaten entirely without the other! The second I choose because it required ingredients that I had. Cinnamon chocolate mocha cupcakes, with a chocolate frosting. An excellent pairing for a big glass of coffee.
I made these cupcakes for a wedding shower that my "home group" was throwing. It was a coffee house themed event. The shower, and the cupcakes were both a big hit.
So to sum up: I made cupcakes from scratch, frosting from scratch, AND followed a recipe. I loved it all, but it was a bit much with my two little ones trying to grab the cupcakes right off the counter. I ended up putting them at the high chair with spoons of frosting, and suffered for it the rest of the afternoon: crazy hormonal kids. TOO. MUCH. SUGAR. But the experience was overall fun. The goal, cupcakes that make people happy, was met, and my kids are back to (as) normal (as they get) this morning.
Chocolate Mocha Deliciousness!
Shower table: My muffins plus fondue fixings!
Oh. Oh. YUM!


Reuters last week had a headline that stated: “CANCER CELLS SLURP UP FRUCTOSE, US STUDY FINDS”
Here’s the article. You should read it. http://www.reuters.com/article/idAFN0210830520100802
Basically, its showing that fructose (specifically that found in high fructose corn syrup) helps pancreatic tumor cells divide and multiply. Regular glucose doesn’t do this, so basically the study “challenges that common wisdom that all sugars are the same.”
Breads, soda, crackers, Doritos, Publix Fat Free Half and Half, the cake mix in my cabinet. This is for you. Stop putting High Fructose Corn Syrup in our food supply.
But this is my favorite part of the story:
“I think this paper has a lot of public health implications. Hopefully, at the federal level there will be some effort to step back on the amount of high fructose corn syrup in our diets,” Heaney said in a statement.
Now the team hopes to develop a drug that might stop tumor cells from making use of fructose.
U.S. consumption of high fructose corn syrup went up 1,000 percent between 1970 and 1990, researchers reported in 2004 in the American Journal of Clinical Nutrition.
What? The team hopes to develop a drug.
How about we just stop eating fructose?
How about we put a giant red circle around the ingredients list on food, with a note that says, ‘by the way, this will probably kill you?’
How about we start educating people on just what these altered foods can do to our bodies?
How about we start pressuring the food manufacturers and grocery stores to help us be able to make better choices?
I’m a capitalist, and I really do believe that people should get to make their own decisions on how they treat their bodies. But coming up with a drug to stop cells from making use of fructose just seems like a giant band aid. This is an easy problem to remedy. Know what you’re eating. Stop and read the labels. Ask the companies who make and sell our food to consider the health ramifications of what we are often blindly consuming.
And for the love of God, stop trying to overmedicate us.
This finding is solidifying in my mind that today, I will drive past the grocery store and head to the farmers market and Trader Joes to buy groceries.


City Macaron is filled with delectable handmade French Macarons made in Vancouver B.C. using fresh local ingredients. Naturally gluten-free, macarons are made from ground almonds and egg whites and filled with creamy fillings using a variety of fruits, the finest chocolates and flavourings. They make a great dessert and are a the perfect addition to any occasion.
City Macaron has a wide variety of flavours and fillings with a crisp outside and a chewy, soft inside!
At Krafted market you can buy a single macaron as a sweet treat or take home a whole pack for your family, a special occasion or gift it to someone!


Monday, June 25, 2012 at 7:39PM
Strawberry Fest in Cedarburg, Wisconsin is one of the highlights of summer. Music, food, fun and friends. And of course, lots of strawberries. Strawberry shortcake, strawberry wine, strawberry beer, strawberry pie and the one food item that you absolutely, positively, under no circumstances should pass up; Strawberry Bratwurst.
Here's a photograph of the person that makes all of this possible; Strawberry Man. He's responsible for carting the thousands of quarts of strawberries to the festival's vendors and participants. The kids follow him around to grab the one or two berries that fall off the cart as he goes around the corners.
Made with a Fuji X100