Cold Brew Coffee Makers
Best Cup of Cold Brew
We love this product.
Our Kolob Brew arrived from Amazon just in time for us to bring it camping with us to Goblin Valley State Park.
It was so convenient to prep the cold brew in the evening and wake up in the morning to The best cup of coffee we have ever had.
High-quality build, high-quality coffee.
This was my first try at brewing a batch of cold brew coffee, and the result was far better than any cold brew I've purchased at a major chain.
Not only is the process simple, but the product comes with a recipe card listing a suggested coffee/water ratio so you absolutely cannot screw this up.
I'm already looking forward to brewing batches for friends just in time for the hot weather!
Fabulous product--so happy I ordered it!
What a fabulous tool for coffee lovers. So easy to use (it took me just a few minutes to fill the filter and insert into a quart size mason jar) and also flexible in terms of how much coffee you can cold brew at a time.
I drink iced coffee year-round (we can do that here in California LOL) and before trying this filter, I had to brew my hot coffee each morning as the foundation for my beloved iced lattes. Now, all I have to do is grab my quart jar of already brewed coffee from the fridge; its a snap to then mix up any cold coffee beverage I want (besides making iced lattes, I have also added 1/2 C to my mocha protein shakes. Delish!
I highly recommend this product.
Easy to use and saves money
My wife asked me to purchase the Brew Tube because it was recommended as an alternative to spending $$ everyday at our local Star*****. There have been a few occasions when cold brew wasn't ready or sold out, which is frustrating when you're looking forward to your "regular" drink for the morning kick start. The Brew Tube is easy to use and the quality workmanship shows; no sharp edges to cut yourself on and the stainless steel rings are solid and not some flimsy type of metal.
We've made four batches of cold brew using different flavored coffees and the results have been great! It also comes with a handy card (don't throw it out) for determining the correct water/coffee ratios. My wife prefers a light/blonde roast when drinking hot coffee, but discovered the dark roasts tasted better than the light especially when you add a bit of Vanilla flavored Stevia syrup.
Had brunch at a friend's house and they served some bad @$$ cold brew. So good that I bought all their same supplies to recreate at my own home. Less than a week later I am hooked. This is the easiest thing ever and made me a cold brew addict. Best recent purchase, and well worth the minimal spend.
No disposable filters, simple to use, you won't be sorry.
This is a simple and fool proof way to make cold brew coffee that tastes fantastic as well. We're big coffee drinkers at my home and prefer cold brew coffee. I appreciated that the Brew Tube was a simple set up, conserved space in my kitchen and can be reused. The cold brew came out smooth and well balanced. It's perfect for my rushed mornings to work, I pour it over ice with cream as I am running out the door.


Tuesday, January 24, 2017
Three of Chicago’s Most Buzzworthy New Restaurants
Derek Sulo serves as principal at Peerless Real Estate Investments in Chicago. Outside of work, Derek Sulo enjoys exploring new restaurants throughout the city. Chicago boasts one of the best restaurant scenes in the nation, with new and exciting eateries opening frequently.
In the last year, among the restaurants generating the most buzz was Cruz Blanca in West Loop. This Oaxaca-inspired spot serves house-brewed beer paired with delicious tacos. Diners will also find great Mexican street foods, from beef tasajo to Tlayudas.
Kimski, located in Bridgeport, also received a lot of attention. This Polish-Korean fusion place may sound like a bad idea at first, but one bite of a Polish sausage with soju mustard and kimchi-infused slaw will change any diner’s mind. The other must-try dish at Kimski is the Kopo Wangs.
Stephanie Izard, winner of Top Chef, made waves with her new Chinese restaurant, Duck Duck Goat. The eatery consists of five rooms, each of which follows a different Chinese motif. First-timers have to try the soup dumplings. Some other stars of the menu include Dan Dan noodles and fried rice with duck.


Do you offer vegan?
Yes! we offer vegan cake, cupcakes, chocolate chip cookies, and brownies.
Do you offer gluten-free sensitive products?
Yes, we offer gluten-free cakes, chocolate chip cookies, and gluten-free brownies.
What flavor cakes do you offer for custom cakes?
Vanilla, Chocolate, Red Velvet, Lemon, Dulce de Leche, Strawberry, Champagne, Funfetti, White, Marble, Coconut, Dark Chocolate, Almond, Ameretto, and Raspberry Vanilla.
What fillings do you offer for custom cakes?
Vanilla Buttercream, Chocolate Buttercream, Vanilla Custard, Strawberry Banana Custard, Banana Custard, Fresh Strawberry, Chocolate Pudding, Vanilla Pudding, Bavarian Cream and Cream Cheese.
Do you offer cake cutting services?
Yes, we do. Inquire thru email for more details.
Do you offer refunds?
As stated in our contracts, refunds are only given if Melo's Sweets cancels the order or if there is an uncontrollable act of Nature.


My new healthy and favourite bake: blueberry, strawberry and chia seed muffins. These muffins are sugar- free, full of nutritious wholemeal flour and are packed with fruity goodness and healthy chia seeds.
So, what you'll need:
2 cups of wholemeal flour
3/4 cup of skimmed milk
1/4 cup of vegetable oil
1/3 cup of honey
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
a pinch of salt
a handful of blueberries
8- 10 strawberries
2 tablespoons chia seeds
First of all, preheat your over to 180 C.
Measure out and combine the milk, oil, honey, egg and vanilla extract in a large mixing bowl.
Then sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a medium- sized mixing bowl.
Gradually add the sifted flour mixture into the large mixing bowl holding the other ingredients. Stir thoroughly each time.
Now, we turn our attention to the fruit and seeds.
First up, mush up your banana.
Then add the mushy banana to your batter.
Now wash the fruit.
Halve the blueberries and chop the strawberries into 5-6 pieces.
Throw the fruit into the batter...
...add the chia seeds....
...and then give it a good mix!
Grease a 12- hole muffin tray with a little bit of olive oil. Then spoon the mixture equally into the 12 holes. This should be about 2 tablespoons of mixture per hole.
If you want to see bright bursts of blue and red on the tops of your muffins, try ensuring your second spoonful of mixture has more fruit in it than the first spoonful for each hole.
Bake for 15 minutes or until a skewer comes out clean from the middle of a muffin.
Don't be alarmed if your muffins look rather brown....it's just the brown wholemeal flour.
You have your healthy, fruity, fibrous treat all ready for sharing and eating.
The lovely fruity inside of your healthy muffin.
Let me know how this recipe went for you :)


Walk. Dock. Dine.
THE BOATHOUSE RESTAURANT - DELLS BEST WATERFRONT DINING
Now Open! Come join us for the best dining and views on the Wisconsin River.
LOCATED IN DOWNTOWN DELLS – INSIDE THE VUE
SERVING BREAKFAST, LUNCH AND DINNER
The Boathouse Restaurant is a boutique restaurant offering a great selection of locally inspired cuisine featuring steak, chicken, lamb, seafood, vegetables and salads. We also feature our signature wood fired pizzas! The setting is modern, but not over the top. The ambiance will bring back memories of your favorite coastal boaters hangout.
12:00 AM – 9:00 PM


I did it. I went meat-free for my first week in who knows how long. It was actually easier than I thought it would be. A couple of nights we had a couple of meat options for the kids. Meatballs in pasta, and fish last night. I was tempted but resisted. Over the coming weeks, we will continue to reduce the amount of meats our kids eat. They don’t eat much as it is, so it shouldn’t be too difficult.
So close to it being a vegan week for me. I had a little bit of cheese on my mashed potatoes, and some chocolate treats throughout the week 🙂
My energy levels over the last 9 months have been pretty high. With the switch in my diet over the last week, I still had the same amount of energy. I was able to stick to my normal exercise routines of 5:30 am exercises, runs, and hot yoga.
The biggest challenge was getting the kids to try something new. I think they did pretty well. They pretty much tried everything. Some things they liked a lot (kale chips and the homemade bean and veggie burgers for sure), while others, not so much.
What made it work? Well…the cook. My wife Tiffany. Since she is not in a full-time job anymore, she had extra time to plan and prepare these new dishes. We (when I say we, I mean my Tiffany, haha) used http://www.ohsheglows.com for a lot of the recipes.
Ideas, encouragement, and support from friends on Facebook also helped a ton. Thanks, everyone. You know who you are.
Similar to how others have inspired me, I want to pay it forward by inspiring others.
Here is what I ate for my week…
My breakfasts, lunches, and snacks are usually the same throughout the week.
Pre Breakfast Snack at 5:30 am
A glass of water with lemon and cayenne pepper
Breakfast at 7:00 am
Toast with almond butter
Vega One smoothie made with…
Vega One powder
Frozen blueberries and bananas
Lunch at 12:00pm
Avocado – with lemon juice and a little bit of seasoned salt


The Best Advice on Facts I’ve found
How to Freeze Food How familiar are you with freezing food? Freezing food is a common practice but not everybody can take the pride of knowing everything about it. Most likely, you are eager to find out how freezing is done, but it would not be worth it if you don’t note these facts. Freezing is a food conservation method that prevents food from going stale by prohibiting the growth of microorganisms responsible for food spoilage. Use frozen foods within 6-9 months for greater flavor and texture.
What Almost No One Knows About Facts
If overstocked, the freezer is unable to keep the recommended temperatures of 0 degrees and won’t be able to free the food.
The Beginners Guide To Guides (What You Need To Know To Get Started)
How to Freeze Different Foods Freezing Fruits Before freezing fruits, ensure that they are well washed and use a specific freezing recipe to freeze. You may be required to use an agent that stops darkening of the fruits like ascorbic acid. Put the fruits in the freezer and be sure to use them as soon as possible to avoid them being extremely mushy. The mushy nature of the frozen fruits makes them suitable to be used in sauces, pies and any other mixtures that don’t require a fine texture. steps on Vegetable freezing It is recommended that you wash your vegetables well before freezing them and follow recommended freezing recipes. For optimal color, texture, and taste retaining, you can blanch the vegetables. For blanched vegetables, ensure that you do not freeze them for long as they may go stale. Grains and Cereals too can be refrigerated You can increase the shelf life of grains and cereals by refrigerating them. Refrigerating Cereals and grains in warm weather is highly recommendable. Hints on how to freeze foods It would be unfair if nobody gave you some hints on freezing food. The following are general tips on food freezing If you are freezing food for a short period, using plastic bags or wrap is enough. When freezing for longer periods, consider using special wrappings like heavy-duty aluminum foil, freezer wraps, or special plastic freezer bags. Freeze berries, meatballs or cookies in a single layer on a baking sheet before putting them in bags for a long shelf life. Do not freeze old food to avoid wasting it. Don’t Freeze The Following Foods Freezing fresh eggs will result in the expansion and cracking of the shell. Vegetables like radishes, lettuce, and cucumber have a high water content hence causing them easily mush and cannot be frozen Egg-based sauces will separate and curdle It is right to say that freezing is a form of preservation that allows you to store the surplus food for later use. To maintain the great taste of your food, ensure that you freeze them in the right manner. To maintain the right flavor and nutrient value of your food, ensure that you follow the right freezing recipes for every food.


About Shiplu Tandoori Saint Leonards-on-sea
Shiplu Tandoori provides customers with a unique menu full of delicious meals. We have the best Indian takeaway and provide peerless services. Our menu includes meals from the rich South Asian cuisine and also manages to rope in a couple of European dishes. In essence, we give customers the richest and biggest selection that they can imagine. The dishes on our menu are not just multitudinous but with little value. Instead, we ensure an abundant supply that is also as sumptuous as it can get. We have all the options for meat, vegetable, and mixed food lovers. We have prepared a special menu that combines the best selection of each and every item on our premises. Special menus are also included to ensure maximum value for every customer. Shiplu Tandoori shines as a restaurant because it puts the interests of the customers first. We provide quality services that are inaccessible anywhere else. Our restaurant is suitable for the family and all our products are decent and acceptable. Our aim is to provide a satisfactory mix of food and services. Everyone is welcome to relish our great food and remarkable experience.
Shiplu Tandoori Saint Leonards-on-sea Restaurant


It was our third visit to this place that made me sure I’m gonna write something up about The Rice Room.
It’s a typical food stall in a food court inside a mall that we found so indulging to eat and to satisfy our craving for something oriental, something Vietnamese that’s actually something Asian, something Filipino.
Our first visit there was actually a push of curiosity not because its tables and chairs were full of hungry mall-goers but the opposite of it. Well, this is Doha – Arab people would choose to eat oriental cuisine the least above their usual Arabic food. Unlike us, we would choose to eat oriental food the most over Arabic food. (Note: I also love Arabic cuisine)
So there, empty chairs and tables in front of their stall occupied our empty stomachs and ordered from their set of Vietnamese menu. The usual thing we do when we go to a new restaurant is to ask what the best seller is or the best sellers are.
Rice, is the common staple food for Asians and different combinations of it varies. Relatedly, according to research, Vietnam is the one of the world’s richest agricultural regions, Mekong Delta serves as the heart of their rice producing area. Vietnam also is one of the largest rice consumers; seventh for that matter.
And since this is “The Rice Room”, from the name itself, we asked what’s the best seller from their Rice and Noodles set aside from the plain white rice (and yes, we were really hungry). From here, the staff said that it was their Com Chien Do Bein or the Seafood Fried Rice. So we got that on our order list because it’s good for two pax for 33QAR. And the staff from the counter said that the best seller from their Main Course from the Wok set is the one they called Bo Luc Lac Shaking Beef Cubes, which is diced fillet steak in black pepper sauce, and is served with a cup of plain Jasmine rice for 47QAR. We waited for more or less fifteen minutes, and voilà! The Bo Luc Lac enticed our tastes buds with its shaking appearance and big serving, which can serve two persons.
Hot from the wok, I really tasted seafood in Com Chien Do Bein because it was well combined with, of course, tidbits of squid and shrimp and a sprinkle of lots of onions in it. Moreover, Bo Luc Lac was undoubtedly delicious! At first, it was a bit tasted like adobo (a very popular Filipino specialty made of meat or vegetables marinated in vinegar, soy sauce and garlic) minus the pinch of sour taste plus a bit sweet. A taste of, seemingly, oyster sauce enhanced the strong but tolerable salty flavor of the black pepper sauce, and the green and yellow peppers plus the red bell peppers added to the variations of slight bitterness and sweetness to the sauce, maybe that’s why it is called “shaking beef”. And as it is with black pepper sauce, black pepper added some punch of slightly sharp and pungent aroma to the dish.
Bo Luc Lac was perfect with the Jasmine rice, but if you wanted to explore and combine things up, it is also as good with the seafood rice.
All in all, with the 500ml bottled water and canned soda, 84QAR would be very well spent for two persons.
We ordered the same set of food on our second and third visit but on the latter we added appetizer dish called Goi Cuon, which, according to their menu, is fresh Vietnamese rice paper rolls with herb and and served with hoi sin sauce. The rolls are refreshingly satisfying with its combinations of carrots, shallots, mint, lettuce and parsley rolled with sticky rice wrapper dipped in something and sour sauce.
Everytime we crave for seafood fried rice, The Rice Room is the first we think about. And we always leave the place with a happy and full tummy. The service is also good and pleasant. Hungry shoppers can always stop by for a good food and good rest during mall hours. I can’t say something bad about it for now and the next time we visit The Rice Room, we will try their likely popular noodle soups or the Pho(fuh).
My friend, Katrin, and I always wanted to explore more of what Qatar has to give when it comes to wide diversity of food. More likely, I will post some of our food tours from the past and surely in the near future.
The Rice Room is located in Gulf Mall Food Court, Al Gharafa, Qatar
*The author wasn’t paid nor forced to write a review for The Rice Room


And try as I might I just can't get Olaf to just put the food in his mouth if he doesn't like the look of it. I mean seriously. I have tried force (no good), tricks (no good), bribes (no good) and talking logic to him (no good). The thing is, he actually understands that this is dinner, and he can't have anything else, but he is happy to just say "All done mommy, please scuse table mommy." And he'll be just fine until breakfast with no food in his belly. Sigh. So... back to the subject at hand. I cooked!
I knew it was going to be good when I opened the white paper labeled "stir fry" and saw a bunch of super red colored meat with (Kendra shut your ears) blood still on it. I am not going to lie, I don't much like the sight of blood either, but I do like knowing that the meat is that fresh to be that lovely red! After sizzling it up with not a single spice, I snitched a piece and boy did it have flavor! I may be hooked on this grass fed Yakima valley beef thing.
Then I simply grilled up some peppers and onion in the same pan, added the meat back in, and tossed in the good old McCormick seasoning and voila, fajitas for me! I am sure there are better spice mixes out there but I have to give it to good old McCormick. It never fails to come through for me.
So anyway, if you are ever wondering how exciting my life is... cooking dinner is enough of a storyline for me to blog about :) I pretty much rock.
PS. I even got the cheeseball to eat some steak, cheese and tortilla. Success!


Famous Sichuan is rated 3.7 out of 5 by 21.
Rated 5 out of 5 by Rosalinda S from The ambiance is great, food excellent, staff very accommodating, food a little pricey.
Date published: 2019-04-14
Rated 3 out of 5 by steven k from food is ok but very small portions
Date published: 2016-12-19
Rated 4 out of 5 by Gabrielle H from The food was excellent, the service great! It was a little pricey, but worth the visit.
Date published: 2016-03-01
Rated 4 out of 5 by Stephen R from Classic Americanized Chinese food; but made absolutely delicious. My girlfriend and I split three lunch specials, $7.95 each special. Good prices!
Date published: 2016-01-01
Rated 1 out of 5 by Heather T from Where do I start? First it was clear these people did not want us in their restaurant. We got sub standard service while it appears others were treated differently. People who came after us were given tea right away while we had to ask.
Date published: 2015-12-30
Rated 4 out of 5 by Emily C from Food is really good. More spacious tables than most restaurant.
Date published: 2015-12-23
Rated 5 out of 5 by Annette G from Very fresh, good
Date published: 2015-12-07
Rated 1 out of 5 by Desiree B from Food was not good
Date published: 2015-12-05
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Minimum purchase of $20 at restaurant. Dine In Only. Please call restaurant first to confirm certificate acceptance for takeout and delivery.


Forget the coffee, what will Starbucks do to Italy’s environment?
An association of Italian activists has something to say about Starbucks coming to Italy – but it has nothing to do with the taste of their coffee.
When Starbucks announced it would finally open its first ever Italian branch in Milan this September, it pledged to make its debut in the home of espresso with “humility and respect“.
Comuni Virtuosi, an association of environmentally responsible local authorities across Italy, hopes to hold the US mega-chain to its promise. It’s not asking Starbucks to change its coffee – just what it comes in.
The association is calling on Starbucks’ American management not to use any disposable cups in its Milan roastery, and instead serve drinks exclusively in in-house crockery or reusable to-go mugs.
“A company made of 28,000 stores distributed in 77 countries, being attended daily by millions of people, has a huge potential to make a difference contributing to tackle the rising tide of coffee cup and other disposable tableware waste,” Comuni Virtuosi wrote in an appeal addressed directly to Starbucks founder Howard Schultz and backed by NGOs including Greenpeace Italy, WWF Italy and Zero Waste Europe.
By serving coffee in real cups, Starbucks would simply be following the example of thousands of Italian cafés and bars that pour millions of espressi each day into washable cups and glasses for customers to drink as quickly or as slowly as they like.
“Our way of drinking coffee til now is much more sustainable than the takeaway coffee to go, that’s sure,” Comuni Virtuosi spokesperson Silvia Ricci told The Local.
While traditional crockery remains more common in Italy than single-use cups, she says, the rise of fast-food chains – such as McDonald’s, which already has over 300 McCafés across Italy – means that disposable tableware is becoming more and more common.
“It can be a chance that, through Starbucks, we change some of the more sustainable ways that we are consuming our expresso,” Ricci commented. “The point is that if we are being influenced much more by foreign chains coming to Italy, of course we can slowly change our habits.”
Like many countries, Italy has gradually swapped its traditional patterns of consumption for less sustainable ones. From buying pre-wrapped produce at supermarkets instead of loose at greengrocers to ordering meals delivered at home instead of in a restaurant or shopping online for products shipped in layers of plastic and cardboard, many of our modern conveniences – just like ordering coffee to go – require more packaging and generate more waste.
And while efforts to recycle or switch to biodegradable materials are welcome, better for the environment by far is using less to begin with.
When Starbucks comes to Italy, it has the opportunity to set a good example, says Comuni Virtuosi. Instead of being offered cups made of paper or bioplastic that still go in the bin after one use, or inviting customers to recycle plastic ones – a costly process that generates yet more emissions – the association would like to see Starbucks present its clientele with a simple choice: buy a reusable mug, or drink your coffee in the café.
“If you look at what Starbucks tried [in other countries], like latte levies [a small extra fee for disposable cups] or a discount for using the [reusable] to-go cup – this is not working, it will take ages and ages,” Ricci says.
“I’m aware that it’s difficult to start a revolution in lifestyle habits, especially in countries where they are well-established, but in Italy we have the chance to start on the right foot.”
But what about the other great Starbucks debate: will Italians drink American coffee?
“I’m not sure whether we would like so much the American coffee,” Ricci laughs, “because we are used to drink not so much liquid, you know?”
Perhaps there are more ways than one that Starbucks should cut back if it wants to make it in Milan.
Jessica Phelan-The Local Italy
Why it is so hard to design a better paper cup?
We won’t save the Earth with a better kind of disposable coffee cup
Non salveremo la Terra con una “migliore “ tazza di caffè usa e getta
Italians ask Starbucks to serve coffee in reusable cups -Treehugger
Why coffee in Italy is a culture you must taste to understand
War on plastic leaves manufacturers clutching at straws


Chocolate is controversial in caucing acne. Some people would like to blame chocolate for arising acne in their face,while others believe that choclate is abosolutely innocent. What’s the truth?
Acne myth about chocolate
Many people eat chocolate acne causing no truth. There are several types of chocolate available, including the usual chocolate and dark chocolate. Each of these chocolates do not cause acne. So it is absolutely a myth that chocolate was the problem of acne. Many medical journals have reported that the myth that eating chocolate does not cause acne. The chocolates are as safe as any other healthy foods for acne.
Causes of Acne
Acne can have many causes. One reason for this is genetics, that the type of skin and their functions determined. The other reason for the abnormal hormone causes oily skin and clogged pores is to be generated. Oil to surface and grow crops in order to find your way. This encourages bacteria and creates pimples and acne. There is a huge perception among people that the chocolate sebum, the oily skin and oily skin causes acne-prone promotes causes.
Research by Dr. Natasha Cook, U.S. states, the chocolate does not promote the production of sebum. An experiment was done to prove this myth. Chocolate was consumed by a number of weeks of sebum was recorded before and after the diet chocolate. This experience clearly showed that there is almost no growth in the production of sebum. If you really want to control your acne, then you should learn about the myths and reality. Only fatty foods, spicy foods, fats and fatty acids can cause the problem of acne on the skin. Avoiding these foods can have acne free skin clear. These foods not only promotes the production of sebum, but also helps hormone production. These two factors make the problems of acne in most people.
\ \ It is true that diet play an important role in acne.In order to control acne ,you should make a proper plan of diet ,such as avoiding spicy and fatty food as it may arise acne.


Main varieties: Ruben, Tiben, Tisel, Titania, Ben Lemond. Blackcurrant called ‘the elixir of youth’ is a real vitamin bomb. It has a huge vitamin C and antioxidants content. It is estimated that 100 g of these fruit cover over 200% of the daily human demand for vitamin C. It is used in upper respiratory tract infections and rheumatic diseases.
Our currants come from controlled plantations, more than half of them are certified crops according to the Global G.A.P. standard as well as fruit from organic plantations.
Blackcurrants are produced according to standard and individual quality requirements of our customers.


|South Indian Rasam Recipe|
(Spicy Rasam, Chaaru, Saaru, Kabir, Tomato Rasam, Pepper Rasam, South Indian Soup,Rasam is a south Indian curry/soup usually had with rice. It is made with tamarind, tomatoes, pepper, cumin, garlic, lentils etc. It is called saaru or chaaru in Telugu and Kannada. In the traditional 3 course south Indian meal, it is usually had as a second course with sambhar being the first course and curd being the grand finale.


Why Our Pub Is Great
Our Pub Facilities
About our food
Proper, authentic pub food is what we do. Think delicious plates of comforting, traditional favourites, with delightfully modern twists. Steaks and grills are the stars of our menu. Moreish sharers, nibbles and salads are ideal if you want a quick bite, or if you want something a little different try one of our daily specials. We promise to always make you feel welcome, whether you're having a beer and nibbles in the bar, or enjoying a more leisurely meal in the dining area.View our Menus
We Would Love To Get Your Feedback.
We welcome all of our customers to share their feedback. Why not click on the button below to share a review on Trip Advisor.
We would love to hear your feedback. Please click on the button below if you would like to get in touch with our team here at Marston's.


Lunches, dinners and great moments with friends...
Some of the places we visit bring back memories that stay with us forever! There are experiences which change us... smells and tastes that keep us alive and make us happy!
If you want to stay with us, but don’t want to cook, we can deliver meals of every kind to your door: regional, gourmet and or with the taste of your direct surroundings. We also prepare meals to enjoy by the fireplace, or by the pool, while watching the amazing sunset.
Rediscover the flavours of yesteryear.


Our good friend, David, opened up his own deli a few weeks ago in East Nashville. It’s called Mitchell Delicatessen and is located in the heart of Englewood. The deli specializes in all natural meats and cheese which features handmade sandwiches and fresh soups. They also offer fresh fruits and veggies from local farmers. David has always been a great chef. We are always excited when he invites us over to eat one of his delicious hamburgers. We’re now so happy that we can go and get food from David anytime! For more info click here .
Here are a few photos to show you around the place 🙂 (Oh yeah and big props to Phil who designed his beautiful logo!)


bag in sugar dispenser
What a good idea! Bag in Sugar
It can be found on Amazon.com
or at Walmart.
* Flip-up spout is perfect for pouring sugar directly into sugar bowls
or measuring cups.
* Keeps your sugar fresh and free from bugs with the tightly sealed lid.
* Can hold 4 or 5 lb bags of sugar.
* The review on Amazon is 4.5 out of 5 -- Total 92 reviews
This product was added to our catalog on Monday 09 June, 2014.


MENUS. BBQ lovers, this is your time to shine. Check out your nearest location's menu of drool-worthy dishes and start planning your next visit. SELECT A LOCATION TO VIEW MENU AND PRICING. Select a Location. M25 live traffic news. Live 24/7 streaming video from our webcam at the London Bridge Resort, showing the London Bridge and Bridgewater Channel. The London UK cam ensures that you never miss any of the happenings in this great city. Views of London via a webcam mean that you can immerse yourself in this city without ever having to travel there. Table of Contents. London. The Hideout is a casual local Barista and Lounge that offers fresh coffee and breakfast in the morning, a plethora of food options in the afternoon, and scrumptious drinks in the evening. This establishment is the ideal destination for any type of guests, from locals to tourists to expats.. Even during these unprecedented times, join us on Thursdays and enjoy our award-winning wings for just $9.75!! Available in: Hot, Honey Garlic, Sweet Chili, Thai Peanut, Honey Hot, BBQ, Teriyaki sauces or Dry-Rubbed with Salt & Pepper, Lemon Dill, Maple Bacon or Lemon Pepper. All served with a side of ranch 1 2 3 Frozen Meals to Go!. Hi! Please let us know how we can help. More. Home. Menu. Reviews. Photos. The Hideout Lounge. Menu. Business info. Meta Boost Smoothie. #5 Mayo, Hard Boiled Egg, Paprika. State Street. BJL Croissant Sandwich. Iced Matcha Latte. Lemon Poppy Seed Muffin. Front Entrance. Mediterranean Avocado Toast. Local Cannonborough Soda.. OUR MENU. Our extensive menu boasts a blue-ribbon balance of BBQ dishes we've taken years to perfect, a slew of sauces that enhance the flavor of our slow-smoked BBQ meats, comfort foods sides inspired by dog-eared recipes from our namesake's mama and decadent desserts worth saving room for. Menus vary slightly by location, so eye this main. The Hideout - Saskatoon . Amend the information. Add my company; Search for a company anywhere in the world; The Hideout. 821 Central Pl S7N 2G7 Saskatoon Saskatchewan - Canada Display phone. No ratings. In Saskatoon, Infobel has listed 19,186 registered companies. These companies have an ... Restaurant in Saskatoon (1016) Construction, Repair And Arrangement -.
YOUR NEW FAVORITE PLACE. The Hideout is a local café based in West Columbia, SC with counter service, indoor and outdoor seating. Come stay awhile & hideout with us!. Spinach, dried cranberries, pumpkin seeds, tamari sunflower seeds, tomato, and feta cheese all tossed in Hideout's creamy cranberry dressing. $14.00 Burgers, Sammies, and Wraps. Chop Saskatoon : 306-518-1857. Manitoba. Chop Winnipeg, Airport : 204-788-2015. ... Our restaurantmenus include our Oven Roasted Chicken with Basil Lemon Pan Jus - a .... Oct 05, 2019 · The food was to die for and fresh as you can tell bye the taste. The staff couldn’t do enough and the place has a lot of character and is stunning. The selection of alcohol is as good as it gets . We all will be definitely back soon. I’m glad there is a beautiful place doing beautiful food back in the area.. well done to the hideout.. Menu. 2 Emrat femra angleze. 3 Emrat anglezë për burra. 4 Mbiemrat anglezë dhe amerikanë. 5 Emra të rrallë anglezë. 6 Emrat më të zakonshëm anglezë. 6.1 Emrat më të zakonshëm femra angleze. 6.2 Emrat më të zakonshëm meshkuj. 7 Emra qesharakë anglezë. 8 Emra të .... emra tiktok u per goca 24.3M views Discover short videos related to emra tiktok u per goca on. Mr. Whyte joined Utz in 2021 as Senior Vice President, Supply Chain Planning and Logistics. Mr. Whyte joined Utz with 25 years of experience in supply chain roles, most recently as President of Aloe Group, a consulting firm that has been working closely with Utz on several value creation initiatives..Logistics automation The solution begins with Utz containers. When automating a. Hi! Please let us know how we can help. More. Home. Menu. Reviews. Photos. The Hideout Lounge. Menu. Business info. TheHideout Bar & Grill is a family restaurant with phenomenal customer service, daily specials and fresh made to order food that has been locally sourced. We offer drinks and meals that'll make your taste buds speak and leave you licking your fingers for more! We also offer breakfast on the weekend.
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TheHideout - Miami view schedule and browse seating to find lowest prices.
20.5. 1lb PEI blue mussels, snake lake brewing kinabik pilsner, coconut milk, chili & garlic, fresh cilantro, grape tomatoes, lime wedge, focaccia. Sweet Plum Rib Bites. 17.1. deep fried irving's farm pork ribtail ends, spiced plum sauce, sesame seeds, cracked black pepper, freshleaf organics onions sprouts.
From TheHideout, PA to Halifax, Nova Scotia (632 miles) From The Hideout, PA to Oshawa, Ontario (246 miles) From The Hideout, PA to Saskatoon, Saskatchewan (1639 miles) From The Hideout, PA to Barrie, Ontario (298 miles) From The Hideout, PA to Regina, Saskatchewan (1524 miles) From The Hideout, PA to Abbotsford, British Columbia (2305 miles)
Offering Small dog only (less than 25 pounds) day school! Please contact us to get your pup started! We offer top notch pet care and training in the Regina and surrounding area. Day school, boarding, group and private training, grooming and retail services all under one roof! Home.
Menu; Order Online; Order Online. 215 N Olive Ave West Palm Beach, FL 33401 (561) 835-0877. Welcome to The Hide Out Kitchen & Cafe. We serve everything from hot soups, homemade burgers, cold sandwiches, and more. We're located just off of the intracoastal. The Hide Out Kitchen & Cafe location. WEST PALM BEACH. 215 N Olive Ave West Palm Beach, FL 33401


31632 John R Rd Ste A
Madison Heights, MI 48071 - Oakland County
Due to the economic instability, Edamame Sushi is providing the biggest bang for your buck, by serving the best quality seafood and Asian comfort food at very affordable prices. Edamame Sushi will also give our patrons the freedom to create their own unique rolls. Hopefully, this will give our customers the feeling of being part of the Edamame Sushi family. You become the sushi chef - but without the knife : )Our foremost objective is to have our valued customers enjoy and be truly satisfied with the quality of our food and our affordable prices.
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1449 W 14 Mile Rd
1454 E 12 Mile Rd
611 W 12 Mile Rd


Cape Cup goes online
From April 2006 to December 2011 Cape Cup was the center of the Orleans community, serving great food, great cheer and occasionally great music to patrons local and from far abroad. Almost six years into their five year plan, owners Elise and Bill Waldron decided to retire and enjoy the life on Cape Cod that they so deserved. After much angst from the community who loved them, they said a tearful goodbye on December 23, 2011 and started the next chapter of their lives.
But the bug that got Elise into the food business in the first place had not been squashed. A cookbook, The Best of the Cup, was published, and it included all the favorite recipes from the Cape Cup kitchen. And Elise is still creating and exploring, trying out new recipes and ideas.
So Cape Cup is back, after a fashion, here online. You can order the book and prepare some of your favorite recipes (alas, without Bill’s welcome smile to serve them to you). Elise will be writing a periodic blog about her culinary adventures. And maybe, we’ll even hear from you.


Brunch is lunch, breakfast, or both. You can enjoy all of your favorite food and that with people you love and cherish. Or by yourself because brunch doesn’t judge you or the fact that you want a croissant with butter and homemade jam at 1:00 p.m. It’s simple at Georgie’s you can come and enjoy brunch as your perfect self.
1. It’s a two in one meal
Having breakfast and lunch at the same time makes it much more fun! We also have to mention that you will have toooo much food. You may have to skip dinner (or not, no one will judge).
2. Enjoy savory and salty food
At brunch you will not have to ask yourself if you want savory or salty food. Why? Because you can perfectly have both. A delicious granola with greek yogurt and fresh fruit but also a toast with smoked salmon and scrambled eggs. It might be heaven on earth!
3. You can stay in bed a little longer than usual
Our brunches start at 10h30, which means you can stay a little longer in bed, dreaming about the scents of all the delicious dishes that you can have at Georgie’s. Cancel all your Sunday obligations because you have the best excuse: “Well I'm having brunch at Georgie’s”.
4. Our brunch waiters/waitresses are the nicest
5. The greatest time to catch up with each other
If you haven’t seen your family or best friends for a while then brunch is the perfect occasion to catch up and have talks around a good served meal. Can you imagine it already: toasts and talks about how life has been, new projects or maybe a new person into your life, who knows?!
I think we can agree now that you’ve read all of the above, there is no other choice than to book yourself a brunch at Georgie’s Coffee & Bakery. We will be happy to receive you and to make your day!


Plaza Premium First Hong Kong
This lounge is conveniently located directly after immigration at the South Departures Hall in Hong Kong International Airport. It includes brilliant airport facilities for guests including comfortable seating, shower, dining area, Wi-Fi and TV channels.
Don't forget to try our signature Hong Kong-style fish ball noodle soup and homemade XO sauce.
For guests who visit us at breakfast time, do try our Hong Kong-style flour rolls with peanut and sweet sauce, as for those who visit us in the evening, join us at the bar to enjoy our complimentary daily tapas.
Level 6, Departures Level, Terminal 1, Hong Kong International Airport (near Gate 1)


American brat topped with sauerkraut & mustard. Served with kettle chips and a crisp dill pickle.
American or pimento cheese. Toasted with coconut oil. Served with kettle chips and a crisp dill pickle.
Smoked to mellow perfection. Topped with cole slaw, chipotle BBQ sauce, & pickled jalapeños. Served with kettle chips and crisp dill pickle.
Toasty flour or corn tortillas. Mix and match. Dressed with shredded cheese, minced onion, cilantro & lime.
Stove popped fresh in house with coconut oil and pink salt.
Salsa with organic corn tortilla chips.


We’ve made a guide to help your kitchen become more cost efficient! Feel free to print it out and never be hindered again when inspiration strikes. From everyday substitutes to reusing – we’ve got you covered!
Ever looked in your cabinets and made a meal from whatever you could find, only to discover you’re missing a key ingredient? You were trying to be frugal and resourceful, and now you’re hungry. Don’t worry, we’ve been there.
Below are some easy ways to reduce trips to the store and shop better!
- Ingredient Substitutes –
Vinegar = lemon or lime juice
Corn syrup = honey or maple syrup
Red wine = beef, chicken, or vegetable stock
Mayo/ Sour Cream = Greek yogurt
Egg = ½ mashed banana or ¼ cup unsweetened applesauce per egg
Buttermilk = milk and vinegar
Heavy cream = milk and butter
Self-Rising Flour = all purpose flour, baking powder, salt
Kitchen Necessities and Storage
- Need glassware or leftover containers? Start checking your fridge or your pantry! Those glass jars are one wash away from making a unique glassware set! Wash out pickle jars, jelly jars, or any other glass jars for free cups! Also, keep the lids and you’ve got a travel cup or a container! Jars can be reused for food containers, too. If you get a sturdy plastic container from a takeout meal, you can clean it out and use it again and again! Personally, I find that soup or sauce containers from takeout meals work great to store leftovers or snacks in. If they are sturdy, they are typically dishwasher safe on the top rack too.
- Need more space? Better organization is just a door away…literally! If you’ve got a door in your kitchen, you can use a shoe organizer or any over-the-door organizer to keep spices, sauce mixes, or big utensils organized. You can also hang your pots and pans up on any wall to free up some cabinet space, with hooks or simply with nails!
- Need ideas for meal planning? One of my favorite ways to meal prep is cooking enough for leftovers for at least one extra meal, it just makes life that much simpler. I love making extra dinner and bringing it for lunch the next day! If you’re looking for a simple, on-the-go, nutritious breakfast, I highly recommend overnight oats.
- Need some fresh herbs for a recipe? Grow your own! Basil and Rosemary are relatively easy to grow, and they are in lots of dishes. Research best practices on how to plant and care for them. Most can be put in boxes or pots, or any unique containers for fun. What’s better than fresh ingredients!?
- Need utensil holders? When you’re finished with the containers for items like breadcrumbs and oatmeal – reuse them! You can either keep them as they are or cover them with colorful paper and glue it to the container for cute additions to your kitchen for little to no cost.
- Need to keep your produce fresh longer? It’s hard to use all your fruits and veggies before they go bad. There are many tips and tricks to keep produce fresh longer, many items can be frozen and used later, and some items can even be regrown, like green onions!
Interested in more resourceful kitchen ideas?


KUSA – A popular St. Louis-based barbecue restaurant that opened a location in Colorado earlier this year took home. To celebrate, Sugarfire’s Westminster location served the award-winning sandwich.
MLB roundup: D-backs top Phils in record 13-homer game The Diamondbacks hit a franchise-record eight home runs, and they combined with the Phillies for a major-league-record 13 homers as Arizona won 13-8 at Philadelphia on Monday.
For 37 years before she retired in 2008, Ethel Allen would serve you pork chops and peach cobbler from her House. Across the country, soul food is having a resurgence at award-winning restaurants.
Colorado Green Pork Chili!!! Tiger’s Award Winning Chili is packed with tender chunks of pork!! Get the Recipe and See Video now: https://goo.gl/q6dnue. Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. Business Manager.
Chopper’s Award Winning Green Chili. Put the pork, salt, and water in a medium pot, and simmer, covered, until tender, about 1 hours. In a large, heavy pot over medium heat, melt margarine, then add onion, garlic, and oregano. Saute until onion softens. Stirring constantly, add the flour to make a roux, adding more margarine if needed.
This Award Winning Colorado Green Pork Chili is delicious and comforting, packed with flavor and tender chunks of pork! It’s perfect for a chilly evening or game day. I just missed National Chili Day.
Colorado Green Pork Chili My brother-in-law Tiger’s Award Winning Colorado Green Pork Chili is a comforting bowl of deliciousness, packed with tender.
Book Review: Love’s Truest Hope by Laura V. Hilton, Rachel Good, and Mary Alford Laura V. Hilton is an award-winning, sought-after author with thirty Amish, contemporary, and historical romances. When she’s not writing, she reviews books for her blogs. Her most recent series is set in Mackinac County, Michigan, and includes Firestorm, The Amish Candymaker, and Married to a Stranger (July 2019).
INSTRUCTIONS. Brown cubed or ground pork in 3 Tbs. Olive Oil, drain and set aside Sautee onion, garlic and celery in 2 Tbs. Olive Oil with tsp salt until translucent. Add in tomato paste and allow to stick to the bottom of the pan. Use the salsa verde to deglaze the pan. Add Chicken broth, peppers, tomatillos, green chilis, pork and seasonings.
The 10 Best Moments from the Colorado Buffaloes Basketball Season Get the latest news and information for the Colorado Buffaloes. 2018 season schedule. COLO, 10-8, 23-13. team logo. cbs sports Gary Parrish moments ago. NBPA Top 100: Keon Johnson, Daishen Nix shine on day one. 247 Sports. BuffStampede Radio: Wrapping up CU's 2018-19 basketball season. 247 Sports.
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeo peppers. To achieve the cohesive flavor and mild vegetal taste that we liked, we used canned, diced tomatoes and more than 2 pounds of chiles.
Here, the chili has a dark green-brown roasty hue, is chunky with tender pork, or follow up your chili course with one of the Cricket's award-winning burgers,
This award-winning Barrie-based. tortilla) and pork rinds. What to get: A signature nacho box filled with freshly made tortilla chips topped with Montreal smoked meat, aged cheddar cheese sauce,
Philadelphia Phillies to visit the Colorado Rockies Harper homered over the batter’s eye in centre field, Nola tied his career high with 12 strikeouts while pitching into the seventh inning and the Philadelphia Phillies defeated the Colorado Rockies.Top Trends in the Hardwood Flooring Industry for 2019 8 flooring trends for 2019 What will be trending underfoot in 2019? Count on some familiar flooring styles-think wide planks, large tiles, and oak-as well as a few new looks such as blondes.


Dave has a stack of cookbook zines that he ordered some time in the 90s, and we've lately been really into this one (don't mind the cooking stains). Not only does it contain a variety of good recipes (from the likes of Adrian Tomine, Julie Doucet, the late Lance Hahn, and other probably cool people), but the cut and paste layout is great too, with images from vintage cookbooks, comics, and more. I can't seem to find much information about the zine online, but it was put together by someone named Megan who at the time lived in Providence (according to the first page). I'd love to know if there were any more issues.
The zine contains recipes for entrees, spreads, sides, desserts, and cocktails (and it even has one for pet treats).
Julie Doucet and Adrian Tomine contribute the grossest-sounding meals of the book.
(See above comment.)
And then there are these fun little asides.
Again, don't mind the food stains--I need to remember to keep this thing away from the ingredients, since I probably won't be able to replace it!


At Plastivalle, we also produce plastic flacons, jerry cans and jars for the food sector. Included in the packaging that Plastivalle offers to its customers is the internal bag that is sealed to avoid contamination of the product during transport. The foodstuffs for which plastic containers are often required are; oil, vinegar, sorbets, concentrated juice, syrups and others.
For the production of plastic containers for food, we use:
PET (polyethylene terephthalate), mainly used for the production of single-use, transparent bottles and containers that contain water, drinks and cold foods;
HDPE/LDPE (or PE, high- and low-density polyethylene), a non-transparent plastic for food, safe and strong with which yoghurt pots and containers for milk are produced;
Plastivalle produces products for the food industry in an environment that complies with food
Included in the wide range of plastic containers on offer are customised flacons, jars and jerry cans with shapes, colours and finishes (such as screen printing and heat printing) that respect customer requirements and their corporate marketing needs.
or the production of plastic containers which come into contact with foodstuffs, high quality
raw materials are used. The integrity of the products and their
preservation during marketing is thus guaranteed. The plastic used, as well as the production
process are therefore always controlled and verified by internal expert staff.
Standard or custom-designed in the technical office, plastic flacons, jerry cans and jars for food are subject to continual checks also with regard to ergonomics and practicality of use.


Why PV Deli’s Sandwiches are the Best in Texas: The Secret Behind Toasted Perfection and Premium Ingredients
Listen up, sandwich lovers! I’m Chef Jason and I run the PV Deli in San Angelo, Texas, where we’ve been serving up the best damn sandwiches in the state for 16 years. Today, I’m gonna tell you why our sandwiches are the way they are, and why they’re the best you’ll ever eat.
Importance of Toasting
Let’s start with the toasting. You might be wondering why our hot sandwiches are toasted. It’s simple, really. Toasting the bread gives it that extra crunch that you just can’t get with a cold sandwich. Plus, it locks in all the flavors, so each bite is packed with deliciousness.
Now, you might be thinking, “Hey, what about the temperature?” Well, that’s where the magic happens. We keep the center of the sandwich cool so you can enjoy the perfect temperature. No more burning your mouth on a hot sandwich. And when you take a bite, the warm and cool temperatures mix to create the ultimate flavor explosion in your mouth.
Piling High with Premium Ingredients
And let’s talk about the ingredients. We don’t mess around with subpar products here. We only use the finest meats, cheeses, and veggies you’ll find anywhere. That’s why our sandwiches are piled high with premium products. It’s not just about the taste, it’s about the quality. You deserve the best, and that’s what we deliver every time.
16 Years of Experience and Perfection
Now, you might be thinking, “So what makes you so special?” Well, I’ve been making sandwiches for 16 years, and I’ve perfected the art of creating the perfect sandwich. My customers agree, and the recognition we’ve received from industry experts is proof that we’re the best of the best.
See, there’s a reason why our sandwiches are the way they are. It’s all about the toasting, the temperature, and the premium ingredients. And with 16 years of experience, I guarantee you won’t find a better sandwich anywhere else. So, come on down to the PV Deli and try one for yourself. I promise you won’t regret it.
Cheers, Chef Jason


Dr Francesco Branca
Director, Department of Nutrition and Food Safety, World Health Organization (WHO), Switzerland
Francesco Branca is the Director of the Department of Nutrition and Food safety in the World Health Organization, Geneva (since February 2020).
From 2008 to 2019, he was the Director of the Department of Nutrition for Health and Development. During this period, WHO has developed a WHO Nutrition strategy, established a new nutrition guideline development process and has developed a Comprehensive Implementation Plan on Maternal, Infant and Young Child Nutrition with six global targets. He has been leading the preparation of the 2nd International Conference on Nutrition and the Secretariat of the Decade of Action on Nutrition. Before that, in 2005-2008, Dr Branca was the Regional Advisor for Nutrition at the WHO Regional Office for Europe.
Between 1988 and 2005, he has been a Senior Scientist at the Italian Food and Nutrition research Institute where he was leading studies on the effects of food and nutrients on human health at the different stages of the life cycle and on the impact of public health nutrition programmes. He has been President of the Federation of the European Nutrition Societies in 2003-2007.
In 1985-1986, Dr Branca has been a medical staff of a Primary Health Care project in the South of Somalia ran by the Italian NGO, CISP
Dr Branca graduated in Medicine and Surgery and specialized in Diabetology and Metabolic Diseases at the Universita’ Cattolica del Sacro Cuore, Roma and obtained a Msc and then a PhD in Nutrition at Aberdeen University.


The very last green beans and cherry tomatoes are getting picked in our garden – the cold weather will cut them off soon! We just dug up the purple potatoes from our garden, and I’d like to share my friend Kendal’s “End Of Summer Garden Potato Salad” recipe!
Kendal and her fiance Zach were guests at Josh Kilmer-Purcell and Brent Ridge’s wedding last June in nearby Sharon Springs. The Fabulous Beekman Boys made their wedding a home-grown affair – and had guests cook, bake and bring their favorite heirloom dish for a huge wedding potluck. Kendal and Zach brought their potato salad! Next year, they’ll have their wedding at the Beekman Farm!
Kendal’s End Of Summer Potato Salad Recipe
5 lbs red potatoes (cubed and cooked 15 minutes or until tender)
3 ears of corn (cooked five minutes and cut from the ear)
4 cups grape or cherry tomatoes, halved
2 bunches of basil, chopped
1 red onion, sliced thin
juice of two lemons
1 Tablespoon sherry vinegar
salt and pepper to taste
Mix all ingredients until well blended!
What’s your favorite potato recipe? You can find all the heirloom recipes brought to Josh and Brent’s wedding here.
p.s. Don’t forget to enter to win a custom Loretta Fontaine Jewelry sterling silver Maria necklace on my friend Sarah’s blog La Masion Boheme– drawing held this Thursday, October 17!


No Grain a No Brainer
I’ve come across a lot of confusion in the fitness and wellness world about what is considered healthy meal management for an average individual that weight trains a few days a week, does yoga and makes reasonably sound food choices. What we see on social media and its correlation to food and body image are truly skewed in a sense that most of the people out there still have no clue what to eat when it comes to their health. And this is ranges from Personal trainers to highly credited professionals in the field of nutrition and dietetics. For the past twenty-five years I’ve been privileged to have worked with professionals in the field of nutrition both a colleague and patient. These are Dieticians, Nutritionists and Naturopaths who have worked with the world’s best athletes and celebrities, also value the human body just as high as they value their wisdom.
There are countless factors of why we eat, what we are eating for and how we maintain our health as we age (for some we are ageless) that will determine our overall health. But the question still looms over us about “What is considered healthy?”
There has been an up rise on Gluten Free and Sugar free packaged products in the market place thinking that this is the way to go. Think again. What is lost, must be gained back in some other form. What replaces sugar in foods? And what are you sacrificing by removing gluten from your diet? Are the foods that are free from this or absent of that being replaced by something worse or better for your overall health?
I commonly get asked “what do you eat that keeps muscle on and keeps you lean?”
I usually reply; “food”. There’s no need to starve or punish your body. Accept food and learn to accept yourself
My overall meal management is basic and consistent. I ramp it up when I’m training for a sports season or event, but for the most part it’s simple. I’ve not eaten red or white meat in over 6 years and found it was the best discovery for my overall health. As soon as I stopped eating meat, I instantly lost body fat, my muscle tone improved, and I now have endless amounts of energy. Everyone is different on how they respond to meat, but think of efficiency in metabolising an acidic protein over an alkalising food.
I can attest that my digestion rapidly improved and small skin disorders like eczema that I have experienced as a kid have all but gone away. I do have the occasional fish and make eggs an almost daily event. I have these foods as the high fat content helps with brain function and mental acuity. I’m sharper and more switched on even with only 4-6 hours’ sleep. This could also be contributed by at least 1 hour of yoga and 20 mins of meditation per day (when I’m in the zone yoga is about 3 hours and mediation last for two). Yoga and meditation are how I regenerate. I’m stronger and leaner than I was when I was twenty with far less effort.
I also get my bloods done every year and sometimes twice to satisfy my mum and ensure that my body is running efficiently and healthy
One of the biggest improvements in my health is that I’ve also started eating way less carbs that contain grains. I found that having even lesser amounts of grain in my diet were still causing inflammation in my joints and gut, plus I was holding body fat around my lower stomach area. So, grain-less food products have made their way into the pantry and I’m stoked.
Benefits of having a grain free diet
Can reduce inflammation
Lower or prevent or lower Type 2 Diabetes
Connection with lower heart disease and less weight gain
Here’s my typical daily food plan:
5 grams of glutamine and glass of warm water a slice of lime. The water will set to alkalise the body and in addition the glutamine will boost my immunity and assist the gut for digesting food. (glutamine also used in reducing the DOMS from training).
I’ll meditate for about 10 mins, then do some yoga and then either hit the beach for a surf or go for a walk.
1 teaspoon of glutamine in a crushed ice berry smoothie. I will add a pinch of magnesium, zinc and matcha green tea powder
Brekkie (20 mins after)
2-3 whole eggs, sautéed spinach and occasionally smoked salmon.
GEWREW Granola with grainless protein or acai bowl mixed with fresh fruit (banana/mango/watermelon)
Sweet potato salad with avo and rocket (you could sprinkle some GEWREW granola on top for texture and added healthy omega fatty acids
Arvo tea pre-training
Post training/ yoga
Watermelon or coconut water with BCAA’s
Fish and green leafy veggies
If you would like more information on how to improve on your current exercise, yoga and food strategies please contact us email@example.com


Our shop is open Tuesday-Thursday 10am-7pm and Friday-Saturday 10am-9pm.
Deep dish slices of pie are available each day we’re open, and flavors change regularly! Slice options include sweet pies, quiche and each Friday our specialty Whoopie Pies are available. We do not serve our Pot Pies by the slice.
Our slices are served on a rotating schedule, and we often sell out of flavors throughout the day. Everything is scratch made in our Plaza District location, so restocking isn’t always possible when we sell out. If you have your heart set on a certain flavor, please call ahead to check availability and pre-purchase a slice for same-day pickup. We do not accept same-day phone purchases on holiday weekends.
If you need a whole pie and missed the cutoff for ordering, feel free to call ahead and see if we have an extra whole pie available. We stock our case each day with extra whole pies! As with slices, we often sell out so pre-ordering with at least 48 hours notice is ideal.
We do not serve any sugar free, gluten free or dairy free options in our shop.


What is EAT?
Science, politics and business sharing food for thought.
Providing the growing global population a healthy and nutritious diet within safe environmental limits is one of the greatest challenges facing humanity today. It can only be addressed through an integration of knowledge and action in the interwoven areas of food, health and sustainability.
What is EAT?
The EAT Foundation builds on the work of the EAT Initiative, created by the Stordalen Foundation and Stockholm Resilience Centre in 2013. Together with the Wellcome Trust they launched the EAT Foundation in March 2016 with the ambition to reform the global food system, enabling us to feed a growing global population with healthy food from a healthy planet. The three organisations will use their unique range of experience in health, science, policy and sustainability, to convene experts and decision makers who together can transform the way we eat.
EAT will stimulate interdisciplinary research by fostering collaboration across the multiple scientific disciplines interfacing with food issues, in order to improve nutrition and food safety, as well as tackling global health and environmental challenges such as the epidemics of obesity and non-communicable diseases, climate change and degradation of ecosystems. The scientific content and output of EAT is steered by an Advisory Board, consisting of more than 30 of the world´s leading experts in the fields of food science and policy, nutrition, public health, environmental sustainability, veterinary sciences, and economics. One of the initiative’s long-term foci is to develop an integrated and holistic set of practical guidelines for consumers and the private sector on healthy and sustainable diets, accounting for impacts from field to fork. Furthermore, EAT aims to identify business opportunities and spur innovations along the food value chain that benefit both public health and the environment. Finally, EAT aims to provide policymakers with an evidence base for decision-making, as well as strategy suggestions to change consumer behaviour at the population level.
Each spring EAT host an annual high-level forum, EAT Stockholm Food Forum, bringing together some of the world’s brightest people in the fields of science, politics, business and civil society to shift food systems towards greater sustainability, health, security, and equity within the boundaries of our planet
VISION AND OBJECTIVES
The vision of EAT is a transformation of the global food system to sustainably feed a healthy population of nine billion people by mid-Century.
Fulfilling this vision will require major multidisciplinary, multi-stakeholder and multi-scale cooperation, as the health and environmental problems associated with food systems are highly interconnected and span across all sectors of society. In order to fulfil the urgent need for an integrated agenda spanning food, health and sustainability, the EAT Initiative was established in 2013 as an international platform for interaction between stakeholders across science, policy, civil society and business. Bringing leadership from formerly siloed sectors and academic fields, EAT is guided by the core working hypothesis that productive food systems, global health, and a sustainable environment are all prerequisites for human development.
The Food and Agriculture Organization (FAO) defines a sustainable diet as one that has low environmental impact, contributes to food security and to a healthy life for present and future generations. They highlight the need for diets and food systems that are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy, and optimize natural and human resources. Hence, a holistic perspective on health and environmental aspects of food systems is needed in order to identify synergistic solutions and innovations that promote diets, which enhance both human and planetary health, as well as to highlight potential trade-offs. This requires more interdisciplinary knowledge on the interconnections between food and agriculture, health and nutrition, environmental sustainability, and socio-economic factors.
Food, health and sustainability. Science, politics and business.
Scientific research being at the heart of the EAT Initiative, the centrepiece of its structural architecture is a network of world leading universities and research institutions, with the common objective of advancing knowledge and identifying synergistic solutions within the nexus of food, health and sustainability (Figure 1). In order to catalyse the translation of new knowledge into action and innovation in food systems towards public health, nutritional security and environmental sustainability in the relevant sectors, EAT also collaborates with governmental organisations and enterprises in the food industry, recognizing that governments and private sector actors are key players for translating scientific knowledge and realising the vision of sustainable and healthy food systems.
Focal areas for spurring research, innovation and action include agricultural and processing methods that minimise health and environmental impacts; new technologies for waste minimisation; improved supply chain efficiencies; effective environmental and health regulation; translation of known evidence-based population nutrition interventions; innovative approaches to shifting consumption patterns including applied behavioural economics; avenues for poverty reduction through improving food systems; and population-level education and social marketing on food, health and sustainability.
Examples of input and output focus opportunities for EAT
EAT aims to engage with various stakeholder groups, recognizing that cross-sectoral collaboration is crucial in order to achieve its overall vision of transformative change. A specific set of objectives has been outlined for each sector.


Lots of Healthy Snacks
The Importance of Snacking
Most experts agree that you should snack between meals; however, there are "snacking rules". Snacking on the wrong foods, incorrect portion size, or snacking at the wrong times can make you fat. Therefore, it is extremely important to educate ourselves on the proper way to snack!
1. Avoid waiting until you are starving! A healthy snack between meals will prevent your body from entering starvation. The human body compensates for the lack of food by storing energy for later. You may know that you will be eating again soon, but your body isn''t so sure!
2. The "ups and downs" of blood sugar. Your body converts food to glucose, the simplest form of sugar, which is then used for energy. Blood glucose levels must stay within a normal range so the body doesn''t think it''s starving. Healthful snacking helps to maintain normal glucose levels(without spikes and dips).
Fighting Childhood Obesity
The childhood obesity problem in the U.S. has reached epidemic proportions-we''re raising a generation of obese kids and teens who are at risk for becoming the heaviest generation in history. One study found that an estimated 80 percent of overweight pre-teens and teens (ages 10 to 15) were obese by the age of 25. Another reports that 25 percent of adults who are currently obese were also overweight during childhood. Curbing childhood obesity is a fight for all of us.
10 Ways to Help the Fight
10. GET MOVING! To stay healthy and fight weight gain, you should aim for at least 60 minutes of sweat-inducing exercise daily.
9. LIMIT TV TIME! Parents are encouraged to limit the amount of their children spend playing video games, watching TV and using the Internet to 2 hours or less a day (not counting the time they spend doing homework).
8. BEWARE OF BEVERAGES! Cutting sugary drinks out of your child''s diet (and your own) can help to significantly reduce the number of calories consumed every day.
7. GET YOUR SLEEP! Researchers have found an association between childhood obesity and the number of hours a child sleeps each night -- the fewer hours of sleep each night increases the risk of being overweight or obese.
6. EAT BREAKFAST! Skipping breakfast doesn''t actually help you lose weight, and it may actually make you gain weight or have trouble keeping your weight under control.
5. FAMILY DINNER! When families eat together, they tend to eat healthier meals -- less fried foods and more vegetables.
4. HEALTHY SNACKING! Snacking itself isn''t bad for us, as long as we''re careful about the snacks we choose and how much we eat. In general, aim for snacks that are low in fat, sugar and sodium. As for snack size -- one snack should be about 100 calories.
3. EDUCATE YOUR CHILDREN! Educate your kids about the food pyramid. (MyPyramid.gov Web site).
2. COMMUNITY INVOLVEMENT! Support initiatives that establish healthier lifestyles, including farm-to-school programs, local farmer''s markets and community gardens to help kids make the connection between what they eat and where food comes from
1. FOCUS ON HEALTH-NOT WEIGHT! Creating an environment where food and weight are constantly examined, evaluated and criticized, may lead to kids developing an unhealthy relationship with food, low self esteem and poor body image. Instead of making food a battleground at mealtimes, offer healthy food choices, let kids decide when they are hungry and full, and maybe most importantly, model your own healthy relationship with food and exercise.
What is this "gluten" stuff?
Gluten is a general term to describe the proteins found in wheat, rye, and barley.
What''s the Big Deal?
When gluten enters your body, your immune system responds by attacking the gluten molecule and unfortunately, also attacks your body. When the gluten reaches your small intestine, the villi are damaged. Damaged villi prevent your body from properly absorbing nutrients. Toxins and gluten fragments can pass through the damaged intestinal wall and enter the bloodstream. Your body will view these foreign substances as invaders and respond by attacking them and your cells.
Yikes-Tell Me More!
Now What? Click here
Candy bars, doughnuts and regular potato chips will become scarce in schools under new federal rules released Thursday, replaced by healthier options such as granola bars, trail mix and baked chips.
The U.S. Department of Agriculture''s new "Smart Snacks in School" nutrition standards represent the first nutritional overhaul of school snacks in more than 30 years.
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Before you put your kids on the bus tomorrow, take tonight to rethink their school lunch. My food group image illustrates the five food groups that are the building blocks for a healthy diet using a familiar image—a place setting for a meal. It''s very easy for kids to fall into a habit where they want the same lunch every day. So if it''s processed meats and cookies, they''ll be getting extra calories and salt, which they don''t need. So what do kids need in their lunch box? Skip sodas and sugary drinks, instead pack water and milk. When it comes to your child''s sandwich, use whole grain or wheat bread, whole wheat wraps or pita. You should also be selective with sandwich meat. A0 lot of sandwich meats have high sodium and high fat. Look for low fat and leaner cut meats, turkey and hams, are better options than regular lunch meat. Along with the sandwich, The American Heart Association suggests these options instead of chips: unsalted sunflower seeds, whole-grain crackers, fat-free or low-fat cheese sticks, unsalted rice cakes. And here''s a twist that may satisfy your son or daughter''s sweet tooth having apple slices and peanut butter is a healthier snack than throwing a candy bar in there. If you don''t pack your child''s lunch, you still can have a big impact on what your child eats at school. Talk with them about healthy options, like salad bars, now offered at many schools


Best Mouth-Watering Homemade Hamburger Recipe
I've taken this to many potlucks in the past and it is always a hit. In fact, one day, I went to a BBQ where many of the wives were the "dieting, no carb type" and you would never believe that most of them had seconds! Luckily, I brought a boat-load of it!
Oh, I forgot to mention that men absolutely LOVE this! There was one party where one guy ate 7 burgers! Yes, I do tend to bring a lot because I know just how much it's loved.
So even though my husband is totally against it, I'm going to go ahead and share it with all of you!
What You'll Need
Serving Size: 4
1 1/2 lb ground beef | 316 Calories per serving
4 oz mushrooms | 6 Calories per serving, also finely chopped
1/2 an onion | 1 Calorie per serving, very finely chopped
1 tsp salt | 0 Calories per serving
1 tsp pepper | 1 Calorie per serving
1/2 tsp paprika (optional) | 1 Calorie per serving
5 tbsp of Yoshida sauce | 56 Calories per serving
Chop onions real fine (put it in your KitchenAid grinder if you've got it)
Chop mushrooms super fine as well so it really blends in with the meat
Add onions, mushrooms, meat, salt, pepper, paprika, and the secret sauce, Yoshida into a large mixing bowl
Use your hands to mix all the ingredients together really well
After about a minute or two of mixing, roll it up in a nice big ball and squash it like the size of a hamburger
On a stove top, preheat your pan to low/medium heat
Once your pan is hot, place your meat in the pan for 7 to 8 minutes on one side (do keep an eye on how it's cooking. If you feel as if it's starting to burn, it may be time to turn it).
Try and squeeze out some of the juicy fat and then feel free to place a piece of cheese on the cooked side after you've turned it so the cheese melts as the rest of the burger cooks.
After another 7 to 8 minutes (or more or less depending on your judgment), place it on your hamburger bun with your choice of garnishes and ENJOY!


Time: 12:45 PM
Alberto (Al) is the founder of phenomenon that is The Clink Charity - a brilliant initiative to give prisoners a chance to change their prospects and lives through gaining qualifications in catering and hospitality.
There’s not a lot that Al doesn’t know about the food business. He left school at 17 and trained as a chef, working for Michelin star restaurants in London and running his own restaurant and wine bar in Croydon.
In 1994 he joined Highdown prison, serving more than 2000 meals a day. He introduced a City & Guild NVQ training programme in the main kitchen at the prison, and developed a gourmet lunch programme so that potential employers could come in, dine and meet the prisoners. In 2005, Al conceived the idea for The Clink Restaurants - an in-house, commercial restaurant, creating a unique dining experience which also supported the rehabilitation of inmates.
In 2009 Al was awarded an MBE for ‘Services to the Hospitality Industry’ and opened the first Clink Restaurant at HMP High Down with an ex-offender as Head Chef and an ex-offender as Maître D. Six years on Cardiff’s Clink Restaurant has repeatedly been no.1 on Trip Advisor and there are four restaurants around the country, as well as two prison gardens and an event catering service.
In 2011 BBC Bristol made a documentary following Al and a number of The Clink's graduates as they trained in the restaurant and strived to turn their lives around. The story doesn't stop here - Al will be telling us about his newest initiative Clink Events, which is in collaboration with Centrepoint, a leading charity who support homeless people in London.
Al will take us on his amazing journey, the tears and the tear-aways, and the experiences he’s had helping people who’d been ‘written off’ find their passion in food.
…that we can change the public's perception of prisoners and pave the way to a brighter future for those who want and deserve a second chance in life


A local pastry chef-turned-chocolatier who has worked at ultra-luxe restaurants in D.C. and New York plans to open her first retail store this fall in Georgetown.
Ashleigh Pearson signed a lease for a 600-square-foot space at 1332 Wisconsin Avenue NW for a shop named Petite Soeur, which means “little sister” in French. The store will sell Pearson’s intricately painted bonbons, sablés (French butter cookies), brittles, chocolate bars, and other treats. There is a small kitchen and additional space in the basement for tasks like packing and shipping orders.
Bonbons that nod to French cuisine will include Pearson’s version of a s’more, with vanilla marshmallow, graham cracker sablé, and salted dark chocolate ganache. An almond butter and jelly flavor features almond butter ganache and homemade strawberry jam in milk chocolate.
Pearson founded Petite Soeur in 2019 and began selling her sweets online, to wholesale customers, and at pop-ups held at places like Glen’s Garden Market (now Dawson’s Market).
She worked as pastry chef at high-end European tasting menu destination Marcel’s in Foggy Bottom before receiving a scholarship from the D.C. chapter of Les Dames d’Escoffier, a philanthropic organization of women in the food and hospitality fields, to attend Le Cordon Bleu in Paris.
After returning stateside, she became head chocolatier at Thomas Keller’s New York restaurant, Per Se, where she developed a love for the medium.
“I had always been a pastry chef making these plated desserts with all these components, but I was like, ‘I can put so many flavors and say so many things with just one bite of chocolate,’” Pearson says.
The name Petite Soeur is a reference to Pearson’s three brothers, who all still call her their little sister even though she’s not the youngest. “Even at 32, they still call me their little sister,” she says. “So, it’s kind of been something that’s stuck with me.”
The Petite Soeur space, formerly cookie dough bar the Dough Jar, will have a “minimal and straightforward” look, Pearson says, with a black-and-white color scheme designed to draw the eye to the bright, multicolored chocolates. Pearson hopes her small store will be a boon for the local culture within a neighborhood that attracts lots of tourists and shoppers.
“That’s what you, I think, go to Georgetown for, that special unique thing, and to know the person behind it,” she says. “When they come into my shop, you know your chocolatier. Your chocolatier is me. I’m the ‘little sister,’ and I’m right there.”


I tried ginger beer from Costco the other day. It is a non-alcoholic beverage. It has ginger and root beer in it. My roommate got it from Costco the other day. It has a ginger kick to it, but refreshing. I am hooked. Speaking of food, we have a few Japanese grocery stores around San Diego. They are mainly located in the Convoy area. I go to Mitsuwa, and NIjiya sometimes. The food is so so, but so expensive. I am surprised at how many foods in the store are made in America. Miso, rice, mochi treats. In Japan there is a trend of eating what is produced in the area. I always loved that idea. I wonder how that applies to foods at the international super markets. I know that some foods are imported from Japan. Frozen, then defrosted in the coolers where they are sold.
They have Japanese vegetables as well. I sometimes shop at these stores, but prefer shopping at the local grocery stores when I`m in America. It`s a little weird to think that I can get most Japanese food sold in Japan in America. Of course I do love my occasional mochi, or ramen:)


- March 26, 2017
- Posted by: Harsh Shah
- Category: Marketing
- The Indian food processing industry accounts for 32 % of the country’s total food market, one of the largest industries in India and is ranked 5th in terms of production, consumption, export and expected growth.
- The Indian food and grocery market is the world’s sixth largest, with retail contributing 70% of the sales.
- The Indian food retail market is expected to reach Rs 61 lakh crore (US$ 915 billion) by 2020.
- It contributes around 14% of manufacturing Gross Domestic Product (GDP), 13% of India’s exports and six percent of the total industrial investment.
- The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a (CAGR) of 20%.
- India’s organic food market is expected to increase by three times by 2020.
- The organized food business in India is worth US$ 48 billion, of which food delivery is valued at US$ 15 billion.
- The online food delivery industry grew at 150% year-on-year with an estimated Gross Merchandise Value (GMV) of US$ 300 million in 2016.
Exports of processed food and related products
- During FY11–16, India’s exports of processed food and related products (inclusive of animal products) grew at a CAGR of 11.74%, reaching US$ 16.2 billion.
- Main export destinations for food products have been the Middle East and Southeast Asia.
- In FY17 India’s exports stood at US$ 1.3 billion.
- In Union Budget 2017-18, the Government of India has set up a dairy processing infra fund worth Rs 8,000 crore.
- Union Budget 2016-17 proposed 100% FDI through FIPB (Foreign Investment Promotion Board) route in the marketing of food products produced and manufactured in India.
- The Government of India has relaxed foreign direct investment (FDI) norms for the sector, allowing up to 100% FDI in food product e-commerce through automatic route.
- The Food Safety and Standards Authority of India (FSSAI) plans to invest around Rs 482 crore (US$ 72.3 million) to strengthen the food testing infrastructure in India, by upgrading 59 existing food testing laboratories and setting up 62 new mobile testing labs across the country.
- The Indian Council for Fertilizer and Nutrient Research (ICFNR) will adopt international best practices for research in fertilizer sector, which will enable farmers to get good quality fertilizers at affordable rates and thereby achieve food security for the common man.
- The Government of India allocated Rs 1,500 crore (US$ 225.7 million) and announced various measures under the Merchandise Exports from India Scheme (MEIS), including setting up of agencies for aquaculture and fisheries in coastal states and export incentives for marine products.
- FSSAI has issued new rules for importing products, to address concerns over the entry of sub-standard items and simplify the process by setting shelf-life norms and relaxing labeling guidelines.
- Spices Board, set up by the Ministry of Commerce to develop and promote Indian spices worldwide, aims spice exports of US$ 3 billion by 2017.
- The Government of India has approved the setting up of five numbers of Mega Food Parks in the states of Bihar, Maharashtra, Himachal Pradesh and Chhattisgarh. The Government plans to set up 42 such mega food parks across the country in next three to four years.


We welcome and encourage you to visit the GOLD Hotel and Restaurant.
Welcome to the Hotel Gold website
Due to the global situation, the prices presented on the website are only examples that were in force in 2019 and cannot be treated as an offer within the meaning of commercial law. We apologize for the inconvenience and hope that soon everything will return to normal.
A few words about us
It is a perfect place to relax after a long journey and spend time in a cozy restaurant. Our cozy rooms and tasty dishes will satisfy even the most demanding customers.
The GOLD Hotel is located in Chromna, on the 547th km of the international route A2 (section Warsaw - Terespol), about 10 km from the borders of the city of Siedlce.
Our hotel is part of a shopping and service complex; there is an ABC Fuel Station, an electric vehicle charging station, a grocery store, a self-service car wash and a very large car park - all open 24 hours a day, 365 days a year.
Guests of the hotel and restaurant have at their disposal a free, private, fenced and monitored parking lot as well as a large closed terrace with a charming fountain, which is full of flowers in the summer.
The facility has 20 single, double, triple and quadruple rooms, which allows us to host up to 50 people. The rooms are furnished to a high standard, equipped with wooden, stylish furniture, comfortable beds and high-quality bedding - all from reputable Polish producers. The rooms have blackout blinds, which will allow you to rest even on a sunny day. Free WiFi access is available on the entirety of the property.
The room price includes breakfast served in our restaurant in the form of a buffet. Every morning fresh bread, cold cuts, eggs, cheese, cottage cheese, jam, fresh or marinated vegetables and cakes baked in our kitchen await you. We offer a wide selection of juices, teas and coffees. In addition, you can order scrambled eggs with various toppings, as well as sausages and pancakes. Breakfasts are available from 7am to 10am. In the building, next to the hotel, there is a 24-hour shop where you can stock up on food, liquor and various necessities.
Read more ....
Our menu is based on traditional Polish recipes. Those who like traditional Polish cuisine will definitely be satisfied. In the morning everyone can use the buffet and have a delicious breakfast. (There is a possibility of using the buffet for 25 PLN / person plus a fee for hot dishes). From Monday to Friday we also serve a dinner of the day at 20PLN (soup + main dish). In our menu, we try to adapt to the seasons and use the best products. We buy meat and vegetables from our local suppliers. Throughout the year you will be able to try traditional tripe soup, home-made sour soup, bone knuckle of pork and delicious pork chop served with cabbage and potatoes. Portions are large and deliciously served.
Those who prefer lighter cuisine can eat delicious salads, poultry and fish dishes. Read more ....
Price for the room
Room for one person
Room for three people
Room for two people
Room for four people
and garlic sauce. 22 PLN
bacon and croutons22 PLN
with egg and sausage12 PLN
With cabbage and mushrooms
noble (with potatoes and bacon)
Ruthenian (with potatoes and white cheese)
with horseradish and mustard29 PLN
with chili pepper26 PLN
chanterelle sauce30 PLN
with feta cheese and spinach29 PLN
We offer beef roast beef steaks
with grilled tomato39 PLN
and green pepper sauce39 PLN
in caper sauce39 PLN
cheese and tomatoes30 PLN
in spinach sauce33 PLN
in breadcrumbs23 PLN
butter sprinkled with almonds29 PLN


They say the way to one’s heart is through their stomach – and indeed, there is no better way to fall in love with Barcelona than through its incredible cuisine. From fresh farm produce to aged olive oils and cheeses, the Catalonian dining experience reflects not only history and geography, but the very essence of the culture. Relax, take your time and join us for some of the best food you have ever had. Given the Mediterranean climate and culture of fresh, healthy food – Barcelona has a collection of stunning vegetarian restaurants that will blow you away.
Not only will you eat beautifully, but you will feel energized and restored to continue sightseeing and exploring this amazing city!
Can’t decide between two tours? Book both and save 10% on your second tour.


Looking to take the stress out of the Thanksgiving Day meal preparation? Embrace the holidays how they were meant to be; aggressively full abdomens, a little too much wine, and the Bears killing the Packers Thursday!
Here are our top picks for dining out, and leaving the mess behind:
Bub City. The country inspired Rivernorth restaurant is serving up a platted Thanksgiving Day meal featuring, hickory smoked turkey breast, homemade cornbread, sage stuffing, mashed potatoes and gravy, and cranberries. All for a cool price of $17.00 per plate!
Ann Sathers. If you’re familiar with their cinnamon roll, you know this Lakeview gem can do no wrong. For $19.95 you can sit down to a traditional dinner including, roast turkey, mashed potatoes and giblet gravy, homemade chicken vegetable soup, breads and our favorite Sather’s custom, dessert!
Chicago Q, Thanksgiving Day BBQ style. With smoked turkey breast, roasted turkey gravy, cranberry sauce and a freshly baked cornbread muffin, and side options including brussel sprouts with house made bacon and bourbon pecan sweet potato casserole, our stomachs are growling with comforting curiosity. $39.00 per person.
Ditkas. A Streeterville staple, known to please, brings us a menu sure to not fall short. Oven roasted turkey, red skin potatoes, sweet potatoes, stuffing, green beans, soup, salad and dessert options like, pumpkin cheesecake, pecan pie and flourless chocolate cake. An all you can eat turkey feast for $44.95.
Wildfire: A meal served family style at $45.95 per person, with a portion of the proceeds benefiting the Greater Chicago Food Depository, embodies what this day is all about! With appetizers including homemade cornbread and deviled eggs, to main courses of, roasted turkey, cedar planked salmon and beef tenderloin, you have your pick of two from five courses.
Signature Room. For the person looking to have the breathtaking view match their taste buds, this gourmet meal encompasses the ambiance factor. From live musical entertainment to a champagne cocktail upon arrival, a buffet of appetizers will be awaiting your presence. A combination of chilled seafood, soups and salads is only the beginning of your dining experience. Choose from a selection of roasted turkey, scallops, and lamb chops, ending with a dessert buffet to close your dining experience. $80.00 for adults and $35.00 for children ages 4-12.
It’s like Sophie’s choice… and our stomachs are growling.
PS. Looking for a last minute indulgence to bring so you don’t show up empty handed? Try Summerhouse’s spiced pumpkin chiffon pie to go. You can thank us later.


Are you using an Assistive Device? Welcome to SuperTracker. Navigate the site by using the Tab key and make selections using the Enter key. To open the
Background Studies of weight-control diets that are high in protein or low in glycemic index have reached varied conclusions, probably owing to the fact that the
Ok, so what is this LCHF then? This is true LCHF: Basics. The abbreviation stands for Low Carb High Fat and the very simple basics are to minimize the carbs in your
This chart graphically details the %DV that a serving of Almonds provides for each of the nutrients of which it is a good, very good, or excellent source according to
A list of vegetarian protein foods, complete with protein contents and amino acid profile information.
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Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before
Actually, like the grain-free diet, explaining the high-fat diet is not that hard. I’ll even promise you that there are ways to do it, explanations and answers that
Introduction. A low-carb diet means you eat fewer carbohydrates and a higher proportion of fat. This is often called a low-carb, high-fat diet (LCHF).
The amount of food from the Protein Foods Group you need to eat depends on age, sex, and level of physical activity. Most Americans eat enough food from this group


Christmas is well and truly upon us here at @nomenu448! 🎅 Join us any day from Tuesday-Saturday from 10am for a quick lunch, an after-work drink or dinner with friends (we also do functions!) 🎁 #NoMenu448
⌛ LAST FEW TICKETS REMAINING ⌛ for tonight's special 'Opera at your table' event, featuring the incredibly talented Brigitte Heuser and her team! 🙌🏽 Just $66 for a 7-course degustation PLUS live opera!
Don't miss out! https://bit.ly/2RIhBff to book now. ➡ #NoMenu448
LIVE from the No Menu kitchen! 🙏🏾 It’s a White Christmas so we are cooking up SNOW CRABS! 🦀 🌊 🍃 PS. We are OPEN for lunch right now - come and try it for yourself! 😍 Bookings recommended via www.nomenu.net.au/book-now/.
FINAL SHOW - TOMORROW NIGHT!
Brigitte is BACK! Join us for a series of special evenings featuring a 7-course degustation plus live music from opera singer Brigitte Heuser and her team!
Just $66 per person!
14th December: https://bit.ly/2RIhBff
It’s a White Christmas here at No Menu ❄ because we’re cooking up SNOW CRABS! 🦀 🌊 Check out the LIVE video on our Facebook page of Head Chef Maurizio cooking up this snow crab pasta & other dishes! 👏🏾🍃 Try it for yourself - we’re open for lunch and dinner! 🍽 #NoMenu448


Berner Community BBQ Dinner
Everyone is invited to a community dinner Saturday night, September 14. Dinner will be held immediately following the draft test (approximately 5:30 to 6 pm) onsite at Frontier Park. Price is $18.
Keltner Chuck Wagon will be serving up a delicious rib dinner. Dinner includes home-cooked ribs (or vegetarian option), sides, dessert and a drink. Please note alcohol is not permitted in the park due to county regulations.
Please join us for a good time with Berners and friends!
Please RSVP using the attached form: https://bmdcgs.org/files/401829/berner-community-bbq-dinner.docx


Milk Kefir… Easy to Make and Easy to Turn into Cheese!
How did I not know how easy and awesome Milk Kefir was!? I have been fermenting lots of different things in the last few years and just never made it to Milk Kefir (MK). My sister sent me some starter culture in December and I am amazed at how fast and easy it is! And so yummy and good for me!
Milk Kefir starter culture is referred to as grains. They are not an actual grain but a gummy blob of varying sizes. If you have used Water Kefir grains they are similar but plumper and colored white. It is actually a symbiotic relationship between healthy yeast and bacteria that creates beneficial probiotics. I have read anywhere from 30-50 different beneficial strains are in every batch you make. Compared to a dozen or less in store-bought Kefir.
You can purchase the grains from a company online like Cultures for Health in a dehydrated form. Or if your lucky you can get them from someone you know who has Milk Kefir and has grains multiplying to share!
The choice of milk you use is pretty broad making it doable for more families. You can use cow or goat milk, raw or pasteurized, and even coconut, soy, or rice milk! The MK grains feed on the lactose in the milk so that little to no lactose is left in the resulting Kefir beverage making it great for people who are lactose intolerant. Fat content of your milk doesn’t matter to ferment but a higher fat milk adds creaminess to finished product.
Some people say you can use ultra pasteurized milk as well but the results are inconsistent. Same with nut milks. The people who say it works do recommend a rest in regular milk in between batches. Dehydrated grains do need to be re-hydrated in pasteurized milk first.
All you have to do to start Milk Kefir is put 1 tsp to 1 T of grains in a quart jar and fill with milk. Cover with a breathable material, I use a coffee filter secured by a lid ring or rubber band. This allows it to breath but no dust or flies can get in. Leave at room temperature for 24 hours and let it ferment! Strain the Kefir grains out with a non-metal mesh strainer and add them to next jar and start over.
Take your finished MK which will be anywhere from a buttermilk to yogurt texture and have a tangy, almost fizzy yogurt like taste! Enjoy as is or refrigerate first. You can even do a second ferment at room temperature or in fridge where you let it ferment another 24 hours for even more active probiotics.
So now what do you do with all this Kefir!? Drink it as is if you like or I always stir in a spoonful of raw honey and it is irresistible! Add some to blender with frozen fruit and you have the best smoothie ever! My toddler likes it all these ways but the older teens prefer the smoothie. The flavor possibilities are endless! You can also use it in recipes in place of milk, yogurt or sour-cream. Salad dressings like ranch are said to be amazing! What we really like is Kefir cheese!!!
All you need is some finished Milk Kefir and a colander with cheesecloth or coffee filter set over a bowl! Line your colander with cheesecloth or coffee filter and pour the Kefir into colander. The whey will go through and curds will stay in colander, thickening as it goes. You can do this in fridge or on the counter up to 24 hours. After just a little while it has a consistency of sour cream if you want to take some off for your potatoes! Then it gets to be like cream cheese and then more of a farmers cheese the longer you drain. When it is desired consistency transfer your cheese to a container and feel free to salt or flavor with herbs! It can now be used in so many ways! The whey in the bowl can be used for lots of things like baking, is great for pets, or lacto-fermented veggies.
I hope you give this beneficial treat a try and that you love it as much as we do! I have reached a point that if I haven’t had any that day I get an intense craving for it!