Join us for a three week long Food Drive to help stock the Thrive pantries! Food will be accepted in front of the church sanctuary between 9:00 a.m. to Noon on:
Saturday, March 20
Saturday, March 27
Saturday, April 3
Members are encouraged to fill paper bags or boxes with the food of their choice. Requested items include:
canned mixed fruit, canned mixed vegetables, canned seasonal greens, boxed cake mixes, Cereal, egg noodles, pudding/jello, pancake mix, canned meats/tuna, vegetables, syrups, beans: baked or dried (white, black, kidney), pasta, and peanut butter
Thank you so much for giving to those in need!


Soursop trees are native to tropical areas in North and South American. The soursop fruit is a large green oval or heart-shaped fruit with thorny skin.Soursop known for its wide range of health benefits has more than one use.. it leaves.
Soursop Leaf - 10 grams | Makes up to 5 cups and can be re brewed once per serving.
The Soursop leaf can be used to create a herbal tea called Graviola tea as Soursop is also known as Graviola. Soursop "tea" does not contain Camellia Sinensis so is caffein free and known for its sleep enhancing and relaxing effects.
Possible benefits: Anti-microbial, Anti-spasmodic, Sleep aid, immune booster, blood purifying properties, aiding in liver problems, controlling high blood pressure, Rich in Iron and Calcium, Lowering blood sugar levels, Reliving pain, digestive system.
Do not consume if: Pregnant or breastfeeding.People on hypertension medication or with low blood pressure are advised not to drink this tea. Consumption in large amounts may lead to nausea and vomiting. Its antimicrobial property causes it to kill the friendly bacteria present in the digestive tract, leading to digestion problem. It is recommended to consult a doctor before using it for cancer or any other terminal disease.
1|Boil one cup of water in a sauce pan and turn off once the water has reached boiling point.
2|Break 2/3 leaves into smaller pieces and add to saucepan.
3|Ensure leaves are submerged into the water with a spoon and cover for 30mins-45 mins
4| Stir, strain and pour into a mug and add Brown sugar, Agave or sweetener of choice.
5| To re brew boil kettle and pour water over the leaves and cover for 30 mins.
Drink hot or cold , refrigerate once cooled.


We're closed right now
855 Pierremont Rd, Shreveport, LA 71106
PieWorks in Shreveport, LA takes a culinary approach to specialty pizza. Our pizza is unique, delicious, and varied. Fresh ingredients with dough & bread made daily. Try some of our unique breadsticks for an unparalleled experience. Call today.
This place is a small cozy pizza joint that's doing it right!!! The locals know about it that's about it!! Hopefully others will come and
Over server was Shonda and she was great. She was in there by herself and did an awesome job. Our Hawaii Classic was served promptly
The pizza is so fresh and delicious. Pieworks has many locations. My favorite is the one out off of Southern Loop in the Provenance neighborhood.
Chef3172 on Jul 26, 2016tripadvisor
TeeTee0203 on May 3, 2015tripadvisor
runmama73 on Apr 21, 2015tripadvisor
joykilgo on Mar 18, 2015tripadvisor
Norman D on Aug 20, 2014tripadvisor


Cooking Wild Waterfowl
A duck hunter practices all summer on his versatile moving targets and metal spinning targets from Jumping Targets. As autumn approaches, he/she is ready to tackle waterfowl hunting season.
The benefit of waterfowl hunting is that typically hunters return home with more than one catch. Many hunters wonder how to prepare this dark-meat bird at home. Hunters should remember, however, wild duck does not compare to the luscious corn-fed, buttery, confit goodness of restaurant-quality birds. If a hunter recognizes the difference between farm-raised and wild meat, he/she will not be disappointed. Wild meat has a rare, distinct flavor that is unique and cannot be duplicated by farm-raised diets. Many wild ducks are located near bodies of water, such as swamps, rivers, sloughs, ponds, lakes, dikes or coastlines. Simply: this flavor imparts into the meat due to the waterfowl’s unique diet, surroundings and environment.
In America, there are number of varieties of geese and ducks that are readily hunted, including mallards, pintail, ruddy duck, harlequin, Canadian geese, snow geese, redtail, canvasback, gadwall, red-breasted merganser, hooded merganser, wood duck, black duck, blue wing teal, green wing teal, shoveler, bufflehead, goldeneye, widgeon, oldsquaw, scoter and eider duck. In contrast, commercial duck is generally Peking, Muscovy or Moulard.
So … how does a hunter prepare wild duck? First, as with any animal, most of the unwanted gamey flavor is in the fat. All fat should be trimmed before cooking, which will help eliminate any strong unwanted flavors. Duck, in contrast to chicken and turkey, should be cooked medium rare. Hunters should remember that fish-eating ducks will likely have a strong fishy taste. The saying “You are what you eat” definitely applies to wild waterfowl.
Below are some additional tips to ensure that your wild waterfowl catches become sizzling culinary masterpieces.
- Always clean wild birds thoroughly, as everything should be removed from the body’s cavity.
- Some hunters recommend soaking the meat in milk and onions overnight, helping to reduce mineral blood and gamey tastes.
- Meat should be at room temperature before cooking.
- Always pat the meat dry with a paper towel before cooking.
- A general rule of thumb when cooking duck: hot and fast or low and slow. This is not interchangeable.
- Medium-rare is recommended for roasted ducks and grilled breasts.
- Allowing the bird to rest for approximately five minutes when done cooking allows the juices to recirculate throughout the meat.
- Carcasses and excess scraps are excellent for flavoring stocks, sauces or gravies.
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Food is your baby’s gateway to a nutrition filled diet beyond milk. You don’t have to limit yourself to just baby cereals, porridge and crackers, there’s actually a range of things you can slice, dice, poach and fry up for you little one. Every bite matters so make it a good one.
Unless there’s a history of nut allergies in the family, feeding your bubs nut butters from a young age can actually prevent nut allergies when they’re older. Some brands have a high oleic content. This means there’s a higher level of good fats in comparison to normal peanut butter.
You don’t have to limit bubs to peanut butter only. There are other nut butters available at the supermarket such as almond and cashews. Check that there’s no added salt and sugar and just go for the plain nut butter for the full nutty goodness. Or you can make your own nut butter concoction by throwing a handful in a blender and let it whiz until smooth.
It’s recommended that your baby can begin having peanut butter between the ages of 6 – 8 months.
Eggs is one of the most easily digestible and nutrition dense food you can give your baby. It has iron, folate, choline, a good amount of protein, vitamins A, D and E. Eggs also makes a wonderful go to for when you’re in a bit of rush or just simply don’t have enough time. Just hard boiled egg with just the yolk mashed in some breast milk, formula or water to a consistency your baby prefers.
It’s recommended that egg whites be given to bubs after they’re 8 months as it is the higher allergy part of the egg. But don’t let that put you off from giving bubs eggs all together. As they grow older, you can start doing scrambled eggs and omelets cut into strips for the perfect finger food solution.
As adults, we’ve been told that fat is bad. But babies need fat (and a good amount of energy) to grow. Most of it goes to their brains and nervous system development. Saturated fat and cholesterol shouldn’t be restricted until they’re about 2. Fat also helps absorb fat-soluble vitamins such as A, D, E and K.
Not only that, butter makes every taste good!
Cold Water Fish
Fish used to be a no-no for small babies but not anymore. Cold water fish such as salmon, herring and canned tuna are high in DHA. DHA plays a crucial role in retinal and brain development, especially for children in the first two years of life.
Introducing fish to your baby is actually quite easy. Just bake or steam a boneless fillet, puree it or break up the flakes with a fork and mash it together with breast milk, formula or water.


A leader has the vision and conviction that a dream can be achieved. He inspires the power and energy to get it done.
– Ralph Nader
A society that has more justice is a society that needs less charity.
– Ralph Nader
- Cancer and Consumer Advocacy
- Unnecessary Dangers of Using Microwave Ovens
- Cancer and Our Environment: Two Crusaders
- Upholding Organic Guidelines
Unnecessary Dangers of Using Microwave Ovens
Hazards of Microwave Ovens
Microwaves have been a popular consumer product for several decades in this country, with little to no mention of the harm they can do to food and the humans who eat that food. First developed during WWII to cook food for soldiers on the move, they were subsequently banned in Russia in 1976 due to the overwhelming scientific evidence of the harmful effects of eating food prepared by such means.
There is an extensive body of research demonstrating the many dangerous effects that microwaving has on food and the people who eat that food. With other means of cooking food quickly and safely, there is absolutely no reason to take such risks with the food you eat. Please click on the picture of the microwave for more documentation on the dangers of using the device.
A Safe, Sensible Alternative: Convection Ovens
A convection oven works by circulating hot air to quickly and evenly heat food as a safe, sensible alternative to microwave ovens. See the link below for more information on the benefits of convection ovens.
Benefits of Convection Ovens..
Cancer and Our Environment: Two Crusaders
Work of Rachel Carson
Published in 1962, Rachel Carson’s Silent Spring documented the deadly impact of pesticides on all levels of the food chain, from birds and animals to humans. The book is widely recognized as the beginning of environmental health awareness.
Rachel Carson died at the age of fifty-six from complications arising from cancer treatment. And because of her work, public awareness has been raised to a consciousness of the impact human activity has upon the health of the environment and by extension, the health of those who live in that environment. The popularity of Al Gore and his mission to create public awareness of global warming follows in the wake of the movement of which Carson was an integral part.
Biologist, author, and cancer survivor, Sandra Steingraber has researched and written several works on how industrial processes and agriculture impact the environment and contribute to the incidence of cancer.
Her latest publication, “Having Faith: An Ecologist’s Journey to Motherhood” looks at the issue of environmental health with a mother’s passion to protect, nurture, and create the best of all possible worlds for her baby.
Sandra Steingraber’s Website…
Upholding Organic Guidelines
Growing Popularity of Organic Labelled Products
Americans spend approximately 6 billion per year on organic labelled food and this amount is growing. As an expanding, lucrative market, industrial agriculture corporations are taking advantage of the trust placed in organic labelled products.
As a result, the standards for organic labelling are jeopardized as corporations more interested in immediate profit than sustainable growth flout the standards of organic, sustainable food production at the expense of the environment and the consumer.
Creating and Maintaining Integrity in Organic Guidelines
Organic guidelines in the United States are regulated by the USDA. Like all governmental agencies, the USDA is subject to influence by corporate pressure from lobbyists.
There are also organizations who work to maintain the integrity of organic guidelines to create sustainable, workable ways of maintaining environmental health.
Please visit the link below for more information on Organic Consumers Association, a non-profit entity “campaigning for health, justice, sustainability, peace, and democracy,” and be aware of what “organic” means for the food that you eat.
Organic Consumers Association Website


Strategically located in Michoacan, Mexico, where there is access to one of the biggest areas of avocado production in Mexico, and the world, which gives the opportunity and advantage of selecting the best possible quality for our clients. Aligned with the highest safety and quality standards supported by national and international certifications, several procedures are done to ensure that the ripening is at its best and qualifies for exportation, at the some time, we constantly apply quality and size standards.
Once the avocados are harvested, they are directly taken to a selection process, in which there is a profound cleaning process to eradicate any presence of plagues, infections, or stationary parasites, ensuring a clean, safe and healthy avocado delivered to your table.
To conclude with the process, the avocados are taken to a completely automatized process of labels and packaging, in which once the fruit is placed in boxes they are immediately taken to refrigeration to ensure natural ripening, guaranteed that the product delivered will be fresh and ready to eat.
AVOCADOS IN MEXICO
The avocado industry in Mexico represents a key factor for the economy, this is because such fruit places a special roll in most of the
Mexican dishes and it is a key element in the market basket. Even though this represents an advantage, this also means that such
production and commercialization is in constant change in a volatile market.
Placed in a favorable location, inside of the Avocado Belt of Mexico, to satisfy such needs there are more than 10 states that produce
avocado, placing Michoacdn as the no.l state with more than 70% of the production for national consumption.
Therefore, it its extremely important to negotiate delivery and supply beforehand with your trustful supplier, Nah Hannah, to ensure that the avocado will comply with the highest quality and safety standards and will be delivered when needed with a competitive price.
AVOCADO FOR EXPORTS
Year by year we continue to experience the tremendous growth in the avocado industry for the international market, at the same time, this represents a bigger opportunity for countries to get to know our precious fruit and what we can offer.
ln our case, the exports that come directly from the state of Michoacan are internationally recognized since it is not only the biggest producer for the national market, but for the international as well. This is because such product complies with the highest phytosanitary standards required to export to international markets.
Currently, we as exportation company continue to see and expect a constant growth in different international markets since avocado is constantly looked for and placed as a basic in several traditional dishes or gourmet dishes throughout the 365 days of the year.
Our avocados from Mexico are not only the perfect presentation of our culture and our exquisite cuisine, but they also come with the highest quality safetystandards, with phytosanitary certificates that are asked from the international market, creating our product in the best option to certify a clean, tasty and safe fruit for consumption.
|Size||Full range from average to large, 5 to 12 ounces|
|Description||Oval-shaped fruit, Small to medium seed, Easy peeling, Great taste|
|Appeareance||Pebbly, thick but pliable skin, Pale green flesh with creamy texture|
|Ripe Characteristics||Skin darkens as it ripens, Fruit yields to gentle pressure when ripe|
|Certifications||NON GMO Project Verified, Mexico Supreme Quality, Hecho en Mexico|
|Presentation||Boxes per Pallet||Total Wt. per Pallet KG|
|4 kg Paperboard Boxes||175-230||700-1000|
|11.3 kg Paperboard Boxes||65-85||700-1000|


Tel.: +420 222 540 786
Adress: Seifertova 53
Pečený vepřový kotlet, čokoládová omáčka
s žampióny, mandlovými lupínky, chilli
a smetanou, petrželkový brambor
Baked pork chop, chocolate sauce with mushrooms,
Uzené mladé selátko s křenovou omáčkou,brambor
Smoked young piglet with horseradish sauce, potatoes
Pečená makrela v jogurtové marinádě,grilovaná cuketa, brambor
Baked mackerel in yogurt marinade,
grilled zucchini, potatoes
Smažený krůtí řízek, šťouchaný brambor
Fried turkey schnitzel, mashed potatoes
Pečená vepřová žebra na medu, černém pivu
a česneku, pečivo
Roast pork ribs on honey, black beer and garlic, bread
Welcome to the SKLEP Restaurant website,
Restaurant in Žižkov, Prague
Experience the perfect taste of Pilsner Urquell tapped straight from our beer tanks. This technology ensures the beer does not come into contact with the air; it is not supersaturated, has the correct sharpness and is kept at a constant temperature (8-10 °C).
Czech and international
Our restaurant specialises in Czech and international cuisine. Try dishes from our set menu or choose from our special offers prepared using seasonal ingredients. You can also take advantage of our lunchtime menu.
Banquets, private parties
We offer the opportunity to organize banquets, presentations and screenings. We will be happy to prepare a private party for your specified number of guests. We also offer accommodation in our pension.
Video presentation of the Sklep Restaurant
A brief introduction to our restaurant in the form of a short presentation.
Our restaurant offers in-house accommodation,
Special discount for restaurant customers
on accommodation in our pension
We offer our restaurant customers a 20% discount on accommodation in apartments or rooms in the apartment building, which also houses our restaurant – Seifertova Street No. 53, Prague 3 Žižkov (10 minutes walk from Wenceslas Square).


Yield: 35 small turnovers
1/2 cup warm water (or more as needed)
3 cups unbleached all-purpose flour
1 tsp salt
2 tbs oil
2 lbs fresh spinach, washed
4 large onions, finely chopped
1/4 cup ground sumac
1 tbs salt plus more as needed
1 tsp black (or white) pepper
1/3 cup extra-virgin olive oil, plus more to brush on turnovers
1/4 cup lemon juice
1/3 cup pine nuts (optional)
- Washed spinach must be sprinkled with salt (not taken out of the 1tbs salt mentioned above) and 1/2 of the sumac prior to recipe.
- Pine nuts should be soaked in a bowl of water for one hour prior to use in recipe.
Directions for dough:
- Combine flour and salt in a stand mixer on low speed. With the mixer still running, slowly pour in the oil. Then add the water.
- Keep kneading at medium speed for 10 minutes until dough is smooth, shiny, and pulls away from the sides of the bowl. If the dough is too dry, ad a bit more water; if too moist, add in more flour, 1/2 cup at a time. The amount of water and flour you use depends on the day you are making it. Eventually the dough will take on the right texture -- smooth, firm and supple.
Directions for the turnovers:
- Cut the dough into 6 small balls. Sprinkle flour on a large tray and set each ball of dough on the floured tray, dousing it lightly with flour. Cover with a cloth and turn your attention to the stuffing.
- Chop the spinach coarsely with the stems. Place the spinach and onions in a large colander and sprinkle with the remaining sumac, salt and pepper. Set over the sink and squeeze the moisture from the mix. Transfer the mix to a large bowl.
- Mix the oil and lemon juice in a small bowl. Pour the dressing over the spinach mix until it is moistened but no more than that. If the mix is too wet, it causes the turnovers to open up.
- Preheat the oven to 375F. Roll out the dough on a floured counter, one ball at a time, as thin as possible. Cut out rounds with a cookie cutter (or the rim of a glass). Place 1 tablespoon of stuffing on each turnover. Lift the turnover on two sides and pinch them first to enclose the circle. Lift the remaining side and pinch to seal to the other two sides to form a pyramid. Place the pyramids on greased cookie sheets. Brush the tops with olive oil. Bake 15 minutes or until the tops and bottoms are golden. Serve at room temperature.
This book and many others are available for checkout and purchase at the Islamic Resource Center. Remember, Ramadan is just around the corner. These books can be a great time saver in the preparation of your evening meals. To further show you the wonders of these books, I will include one recipe every week during the month of Ramadan, so stay tuned to this blog and get your book today!


|image from maganrord.com|
Yup it's true, we are recycling our mousetrap casualties into bird food. Yum...
Everything you wanted to know about American crows include diet (see below) from the Common Crow.
American Crows eat a wide variety of foods, including: fruits, grains, nuts, acorns, snails, mussels, small birds, eggs, rabbits, mice, toads, crayfish, snakes, lizards, salamanders, rats, grasshoppers, cutworms, Junebugs, grubs, weevils, and other insects.
A major food source of crows is carrion. They are often seen eating dead animals on the sides of roads (or in our yard).


That Rachael Ray has to be on yet another Food Network show, or that I’m going to actually end up rooting for Bobby Flay… Rachael Ray’s Food Faceoff! Has RACHAEL RAY met her match? The Food Network maven appears for the first time on “Iron Chef America,” teaming up with Chef MARIO BATALI to take … Continue reading “I Don’t Know What’s Worse”
Chocolate Linked to Lower Blood Pressure Leave it to the Dutch to help demonstrate the health benefits of chocolate. A study of older men in The Netherlands, known for its luscious chocolate, indicated those who ate the equivalent of one-third of a chocolate bar every day had lower blood pressure and a reduced risk of … Continue reading “Mmmm, Chocolate”
Which Food Network chef are you? brought to you by Quizilla
(solen from slobak) Get drunk in 30 minutes or less: Sayings: “EVOO”1 drink “Sammie”1 drink “Healthful”1 drink “Stoup”2 drinks “GB”2 drinks “Spoonula”2 drinks “Fry-o-lator”3 drinks any of the above followed by an explanation of what it stands for+1 drink “Yummo”1 drink “Delish!”1 drink “Awesome”1 drink “How _____ is that?”1 drink creates an all-new and completely … Continue reading “Rachael Ray Drinking Game”
(from the let’s create a sensational headline for this story dept.) Drinking decaffeinated coffee may be harmful to heart health: Decaffeinated — not caffeinated — coffee may cause an increase in harmful LDL cholesterol by increasing a specific type of blood fat linked to the metabolic syndrome, hints a new study presented at the American … Continue reading “Decaffeinated Coffee Will Kill You”
(from the I doubt you’ll see this at McDonald’s anytime soon dept.) Next time you have french fries, try putting some balsamic vinegar (or perhaps a balsamic vinaigrette) on them. You’ll be glad you did.
(from the WTF is quinoa? dept.) Stolen from Tina’s Shark Tank: 1 Cup Quinoa 2 Cups apple cider assortment of sliced/diced/chiffonaded fall vegetables of your choice (I used sweet potatoes, parsnips, and Chinese cabbage), 1-2 cups, according to your personal taste Cinnamon Nutmeg black pepper sea salt In a skillet, brown the vegetables in canola … Continue reading “Quinoa with Autumn Vegetables”
(from the too much soju will make you do strange things dept.) (via Dark Bilious Vapors) Steve, Don’t Eat It! – Silkworm Pupas: “High Protein – Great side dish when drinking alcohol.” I imagine this came from the silkworm marketing team when faced with the nagging question “Who the fuck’s gonna eat this?!” The answer: … Continue reading “Oh No! I ate something featured in “Steve, Don’t Eat It!””


Hey folks, Brian here! Today I am going to briefly introduce to you Rise CBD Rich Morsels and CBD edibles. My goal is to provide to you an understanding of our development process, what makes our products unique, why we call them morsels, and how the ingredients like CBD and superfoods work together synergistically. So without further ado, let’s get cracking!
As with most things, we started the development process for Rise with a simple spark of curiosity. The curiosity was somewhat a result of personal frustration. I had been making Golden Milk, which is a traditional turmeric drink common in Ayurvedic culture, to help support recovery after long runs. Since I don’t really consume much dairy, and felt that most non-dairy milks on the market lacked in nutrition (protein specifically), I decided to press hemp seeds and make my own non-dairy Golden Milk. The Golden Milk was absolutely delicious, and everyone I shared it with agreed, but there were a few issues.
First of all, the Golden Milk had a really short shelf life, and I often found myself throwing away extra because it expired too soon. If there’s one thing I real
ly don’t like, it’s throwing food away so this created some serious internal conflict. Secondly, it was a quite a hassle to make even just a little Golden Milk. Now this wouldn’t be a huge issue if I could, say, make a lot of the hempy-turmeric goodness at one time. However, the Golden Milks short shelf life made this impossible.
I began thinking of ways I could get around all of this, and soon after I discovered Golden Paste. Now I must mention, right around this time, I also started taking full spectrum CBD oil, which was recommended to me as a supplement that could boost recovery and deliver a myriad
of other benefits. The first batch of Golden paste I made was pretty much my spice mix for the Golden Milk (turmeric, ginger, cinnamon, and black pepper) plus coconut oil and maple syrup (because why not). The idea was to make a lot of the paste at one time and then add a dollop to hemp or cashew milk, and voila! This all seemed well and good, and yes, I even added CBD oil to the mix, BUT the shelf-life issue had not been solved. After a few weeks, the Golden Paste was rancind and I was out mucho bucks on my full spectrum hemp extract.
After my somewhat failed attempt with Golden Paste, I began to ponder further options for making Golden Milk. I also realized that making a drink wasn’t going to always be an option. Perhaps I could make a solid Golden Milk bite, with cbd, and enjoy it anytime I wanted relief. Enter cocoa butter!
Many people are familiar with cocoa butter even if they don’t know it. Cocoa butter is a key ingredient found in chocolate. Cocoa butter is really interesting because it has a relatively high melting point (around 91) and it makes a great carrier for fat soluble compounds (like cannabinoids and terpenes). I began experimenting with cocoa butter, first just mixing it with coconut milk, coconut sugar, turmeric, ginger, cinnamon, black pepper, and cannabinoids (mostly CBD). This was great and effective, but it did not provide the consistency I was looking for. We began researching ways to form the mixture so it would be solid and resist melting. After much trial and error, we developed a technique and the cannabinoid rich morsel was born!
Now you might be asking yourself, are your CBD edibles a chocolate? The answer is simply, NO! Like chocolate, we do use cacao butter and a little bit of sugar (coconut sugar to be exact), but that’s where the similarities stop. We simply use these ingredients as a base for superfoods and CBD, making the synergistic benefits of these ingredients our focus. Not only does cocoa butter provide a firm base for the blended superfoods, but it’s also is the perfect delivery system for fat soluble cannabinoids like CBD. And unlike the Golden Milk and Golden Paste, it can be enjoyed pretty much anytime, anywhere. Yes please!
So, we’ve got our flagship CBD edible, but it doesn’t have a name. Now we were plagued with the question… What do you call something unique, that has some characteristics of chocolate, but isn’t chocolate? It’s convenient, pleasing to the senses, and delivers combined benefits from cannabinoids (CBD), terpenes, and superfoods. It’s got ingredients specifically used to potentiate the benefits of other ingredients. How about we call it a… morsel?! Yes! Morsel! But more descriptively, a CBD rich morsel. So what is the defintion of a Rise CBD edible morsel? A Rise morsel is: 1) a cannabinoid and terpene infused bite of superfoods; 2) something delactable and pleasing. And that’s that!


Our school meals team are passionate about providing high quality, diverse and nutritional meals. We work in partnership with you to engage with the children and encourage a culture of healthy eating
How are we different than other providers? We take time to work with you and understand what you are looking for. As a business, we drive innovation, encouraging our people to look at new choices for you and your school.
An example of this is the launch of dedicated salad and pasta bars in 2016, providing children with a more contemporary choice to the traditional school lunch. 2016/17 will continue to see further development around our current offering.
Each day, we provide our schools with a delicious, wholesome hot meal. This is complemented by vegetables and salad which are served daily, in addition to vegetarian options and options for those with special dietary needs; and of course, a dessert and variety of drinks
We undertake all areas of school meals including:
- Menu Design
- Account Management
- Cooks and Cooking Teams
- Nutritional Ingredients
- Engagement with the school and children
Variety of choice in our menus
Our passion: Creating delicious and healthy menus that your children want to eat is our priority. Through our role, we help your children learn at a young age, that eating well can be fun and that food is central to their health and energy.
All of our menus are tailor made to suit our customer’s tastes. Working with a diverse range of schools we ensure inclusion for all pupils and staff and our team will work with you to create a menu that meets the needs of any special diets.
Our team of experts will regularly review the menus we offer to ensure the ingredients are nutritional, and that the meals are exciting and popular. Introducing new food is an important part of teaching your children about the variety of choice they have available. To help with this, we hold regular ‘theme days’. These are explained in more detail later on this page.
Sourcing nutritional food
Creating delicious healthy meals is easy when you use the right ingredients, and ours are among the best, sourced locally wherever possible.
Our focus on quality:
Over 85% of our menu is produced from raw ingredients by our professionally qualified staff. All our dishes are either steamed, boiled or oven baked; we do not serve any deep fried foods in primary schools. Working in partnership with our schools, we offer a bespoke multi choice menu which can be tailored to the school’s requirements. We procure fresh quality produce via reputable suppliers to ensure complete traceability of food.
Our current menus meet all food based standards and allergen laws and feature the following:
- Red Tractor or Farm Assured Meat and Poultry
- Fresh quality fruit and vegetables
- Two of the five daily portions of fruit
- Marine Stewardship Council approved fish
- Meeting all food based standards and allergen laws
- A varied two course meal and drink
Engaging with the school and children on food education
Taking an active approach to supporting your school and engaging with the children, we often hold events and competitions to encourage the children to try new foods, or think about healthy eating choices.
In May 2016, we worked with Stockport County Community Foundation, to launch a competition which asked primary school children across the borough, to design their own healthy lunch menu. To further engage and promote this competition, our team went into the schools to present assemblies and help give the children the inspiration they needed to get started. Over 100 children entered the competition. In November 2016, we launched a competition to again engage with local schools, asking children to design a festive e-card which will be published in the Stockport Express.
Further competitions of a similar nature are being planned for 2017.
Making food exciting:
Throughout the school year, we will work with you to agree ‘Theme Days’ which enable us to create special menus and excitement around the day, whilst also working in conjunction with activity the school already has planned. For the school year 2017/18, we have the following Theme Days available:
- September: Harvest
- October: Diwali
- November: School meal awareness week
- December: Christmas
- January: Chinese new year
- February: Healthy heart
- March: World book day
- April: Easter
- May: FA Cup
- June: Wimbledon fever
- July: American independence day
Our people and our relationship with you
Our cooks and their teams are dedicated to becoming part of your school, catering for all of your school meal needs whilst engaging with you and the children to encourage a healthy approach eating.
We understand a healthy body equals a healthy mind so design our meals to keep the children energised and focused throughout the school day.
Each school we work with is given their own dedicated account manager who will visit on a regular basis to ensure we have open dialogue and regularly review the service we are providing.
In addition to meeting with the school on a regular basis, our account managers also work closely with our cooks to ensure the team is working well and meeting all of your expectations.
Investing in our people, we continually look to develop the skills of our cooks and their assistants. Our suppliers will often hold workshops or taster sessions, designed to enhance skills, knowledge and technique, as well as inspiring new ideas.
Current training includes Food Hygiene, Manual Handling, Hospitality and Catering NVQs.
We understand the importance of ensuring your administration of managing school meals, the ordering and payment of these, is as simple as possible. To help with this, we partner with ParentPay which offers a full online solution for this service.


Sit back and enjoy the cozy confines of the Riviera's Tex-Mex Restaurant. The idea is to have a community dining experience with great taste & Flavors
We have a well stocked bar. It offers drinks and spirits, and offers some delightful concoctions infused with Margaritas, Cocktails, Tequilas, on it’s menu
One of the Best party hall for carrying out party and events at our restaurant. The hall has a capacity of about 150 people. Riviera's Tex-Mex make your occasions a memorable one.
Riviera's Tex-Mex is your place to gather with your friends and enjoy some of the best Mexican food around. See you after work. We offer authentic Mexican style fajitas, burritos, chile rellenos, chimichangas, enchiladas, tostadas, salads, flautas.
We are a family run business, looking to share our hospitality and love no matter the occasion & give you an experience and service your taste buds will not easily forget! So come in, pull up a chair and an appetizer, a cold jarritos, or soft drink…then, let the Riviera's Tex-Mex family fulfill your visit by providing you with an authentic Mexican dining experience.


With magnificent views from every table, our charming restaurant is located on the hill of Windsor’s Edge Vineyard. Here you can relax and enjoy our Modern Australian menu featuring local produce. Amanda’s On The Edge is fully licensed with a selection of the best wines the Hunter has to offer, and our dedicated team of highly qualified and passionate chefs pride themselves in providing the highest quality food experience.
Amanda's on the Edge
1039 McDonalds Rd, Pokolbin NSW 2320, Australia
1039 McDonalds Road Rothbury New South Wales 2320 AU


Nutritious and Tasty meals delivered to school kids
Planning and preparing nutritious and tasty tiffin for your kid everyday isn't
an easy job. MonkeyBox makes this process a smooth one for you and your kids.
How it works
Download the Android/iOS MonkeyBox app and subscribe to a meal plan.
Choose the preferred dishes for your kid based on taste and health preferences.
Your kid will receive the meal half an hour before lunch break in their schools.
Our team of nutritionists design meals to ensure kids get the right nutrients in right quantities.
Our expert 5-star chefs ensure that only the yummiest, healthiest food makes it into a MonkeyBox
All meals are freshly cooked daily. We don’t add preservatives, flavor enhancers or artificial colors.
Our kitchens FSSAI certified. We ensure that care is taken to maintain food safety from produce to plate.
We offer options for every meal. Choose from Indian, Continental and Pan-asian cuisines.
We go the extra mile when it comes to a
Well Balanced Daily Menu
Age-specific portions based on RDA
Nutrient centric meals
A wide variety of nutrients, thanks to food diversity
Menu plan that considers seasonality, combination of nutrients, and much more!
What our happy mums and dads say...
I was unsure about feeding him with outside food everyday but MonkeyBox is like the home food I can’t make for him. It’s healthy and tasty in one box.
Kavya Murthy MonkeyBox Supermom
Epic! Monkeybox really puts in efforts in the food. Thanks to MonkeyBox my daughter can have nutritious and tasty food in my absence. MonkeyBox is a great pleasure to me and will continue to all be a pleasure in the future too.
Pragyan Mishra MonkeyBox Supermom
Packed with Quality and Goodness
What MonkeyBox means to Moms and Dads? Hear from monkeybox superdad Nishant.
How MonkeyBox ensures quality standards are met in kitchens and in your kids’ meals.
Check out MonkeyBox Superchef Challenge to know the kind of food that we deliver to schools and what parents and kids say about it.
meals served till date
Parents of over 20,000 school kids trust MonkeyBox. Your kid deserves a better smarter daily meal.


Please note: As of April 30, 2013, we will be closing. Please make any final purchases by then and use up any remaining balances on gift cards.
If you are trying to use a gift card, email your order to us.
Stop by to pick up a frozen meal from our inventory during our store/pick-up/assembly hours!
In our Pre Assembled meal selection we currently have:
Small - $11.50
In our Ready to Cook meal selection we currently have:
(completely cooked and frozen...you just thaw and reheat)
-Chicken Stuffed Shells:
Large - $17.00
Large - $23.00
(2) XSmall - $12.00
-Chicken Enchilada Casserole:
XSmall - $12.00
All items are sold on a first come, first serve basis. Feel free to e-mail ahead of time to claim your meal(s).
If you need to contact us, email email@example.com.
Find us on Facebook: www.facebook.com/MomsMeals
Follow us on Twitter: www.twitter.com/MomsMealsBCS


Introduction to Delectable Cheesecake Bars
Cheesecake bars embody the ultimate dessert experience. Their luscious taste and silky texture have captivated palates across the globe, blending the creaminess of cheesecake with the portability of a simple bar. This comprehensive guide will immerse you in the world of Cheesecake Bars, offering a step-by-step process to creating these delicious treats at home.
Intricacies of Crafting Cheesecake Bars
Creating perfect cheesecake bars involves a delicate balance of skill, art, and science. The beauty of these scrumptious goodies lies in their simplicity, offering a world of flavors and textures in every bite.
Selecting Quality Ingredients
Your cheesecake bars begin with the selection of quality ingredients. Premium ingredients ensure a superior outcome, leading to a more flavorful and enjoyable dessert. Using fresh, local, and high-quality ingredients can greatly enhance the taste and texture of your cheesecake bars.
Mastering the Crust
Creating a mouthwatering crust for your cheesecake bars is the first key step in the process. The crust serves as the base of the cheesecake bars, supporting the silky cheesecake atop it. Pairing the right ingredients can lead to a crust with the perfect combination of crunch and flavor.
Deciphering the Cheesecake Mixture
The lifeblood of cheesecake bars, the cheesecake mixture, is a blend of cream cheese, sugar, and eggs. This produces an incredibly creamy and satisfying texture, with a delightful hint of sweetness that will have everyone coming back for seconds.
####### Perfecting the Baking Process
The baking process plays a crucial role in achieving the perfect cheesecake bars. Baking at the right temperature and for the correct duration are essential in achieving a smooth, creamy, and perfectly set cheesecake.
Crafting Your Own Cheesecake Bars at Home
Embarking on the journey of creating your own cheesecake bars at home can be both a rewarding and thrilling experience. An accurate recipe, patience, and a spirit of creativity will light your path to masterful creations.
The ingredients for cheesecake bars are readily available and include graham crackers, butter, cream cheese, eggs, sugar, and your choice of topping.
Step-by-Step Guide to Creating Savory Cheesecake Bars
Preparing the Crust: Begin by crushing the graham crackers into fine crumbs. The crumbs are then mixed with melted butter to create the perfect crust mixture. Spread this mixture evenly in a pan, pressing it down to form a compact layer.
Crafting the Cheesecake Mixture: Beat the cream cheese until it is soft and creamy. Gradually add sugar, mixing until it is fully incorporated. Next, add eggs one at a time, ensuring that each one is fully integrated before adding the next.
Assembling and Baking: Pour the cheesecake mixture over the graham cracker crust, spreading it out evenly. Bake for the designated time at the right temperature.
Cooling and Serving: Allow the cheesecake to cool before cutting it into bars. Top with your choice of fruit or sauce for extra flavor and enjoy.
Customizing Your Cheesecake Bars
Cheesecake bars are versatile and can be easily modified to suit different taste preferences. Experiment with different crusts, add various flavorings to the cheesecake mixture, or explore a myriad of topping options.
Exploring Different Crust Varieties
Exchange traditional graham cracker crust with other options such as cookie crumbs, pretzel pieces, or even nuts for a unique twist.
Experimenting with Cheesecake Flavors
Flavoring options for cheesecake bars are endless. Vanilla extract, almond essence, chocolate, or fruit purees are all excellent choices.
Delicious Topping Ideas
The final touch to your cheesecake bar is the topping. Favorites include fruits, caramel drizzle, chocolate ganache, or a dusting of powdered sugar.
Creating the perfect cheesecake bars is an adventure on its own, mixing creativity and precision. With this guide, you are well on your way to creating mouthwatering, homemade cheesecake bars. So, prep those baking pans, gather your ingredients, and embark on the journey towards a world of delectable cheesecake bars that will impress any dessert aficionado.
- Mini Fruit Tarts Delight: 8 Tips for Irresistible Flavor and Presentation
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- A Complete Guide to the History, Making, and Enjoyment of Bunuelos
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Hints and Tips for Sparrow Trap
Open the top lid containing the funnel, Feed the birds for a few days with the lid open, to get them used to entering and leaving the trap. After the second or third day, close the lid and the sparrows should go right in having been used to eating there. Once the sparrow gets in the trap, leave it to flutter around, as it will attract others to follow.
During the spring time, when they are building their nests, tear apart the nest and place the feathers and strings in the trap to help attract them as well.
Suggested Natural Animal Baits
Bobcats/Lynx Cats -
Live chicken or rabbit, any meat bait, a bunch of feathers or fur inside the trap will help arouse their curiosity.
Commercially prepared baits and lures work well.
- Peanut butter, peanuts, corn or sunflower seeds.
- Fresh meat or liver, chicken entrails and eggs.
- Field corn and garden vegetables.
- Raw meat, chicken or fish, canned dog food(punch small holes in each end). Use pantyhose for raw bait.
- Corn meal or cottonseed.Use panty hose to contain bait.
- Bird seed or method at top of page.
- Grain or popcorn of any kind.
- Carrots, potatoes, or earth worms. Use a 2 x 4 on each side of door to trap to funnel the armadillo in the trap.
- Canned dog food or dry food.
- Anything of a fishy nature (sardines, raw fish, etc.) smoked meat, sweet corn or fruit, molasses, bread, peanut butter, honey and vanilla wafers.
- Green vegetables or corn.
- Live chicken, rabbit, rancid fish, or meat.
- Nuts, popcorn, crackers, peanut butter or molasses on bread, or field corn.
TIPS ON USING THE LIVE TRAPS
1. Try to blend the live trap in with the animal's environment by pulling grass, leaves, twigs, branches, etc. up and around the trap, also throw some grass, leaves inside the trap.
2. Animals such as ground hogs and squirrels can often be caught by setting the live traps right at their den or burrow entrance, or directly in a trail that they are using.
3. If you dispatch an animal inside the live trap, be certain to clean the trap throughly and remove any blood.
4. Approach trapped animals with caution: they will bite fingers through the live trap. A good way to move or transport them while in the live trap is to cover the trap with a tarp or blanket, then pick up and carry.
5. Bird traps - Place bait on the ground, then place trap over bait. Put a small amount of bread on funnel of sparrow trap.
BAITING THE TRAPS
To bait the traps place the bait on the ground, then place the trap on the ground with the foot pedal directly over the bait.
SETTING THE TRAPS
Raise the locking arms and set the door on the trigger.


With a vision to be a pioneer in our domain, we are engaged in manufacturing and supplying excellent-grade Vegetable Packing Innoseal Machine. With growing demands of consumers for hygienically packed fruits and vegetables, our products have a huge demand in supermarkets and fruits & vegetable startups. Using Innosealer is cost effective and lets customers know that they are the first one to open the packed product. Offered Vegetable Packing Innoseal Machine gives authenticity to product and enhances the shelf life of fresh produce, reduced wastage, & very convenient to use.
Offers fast packing solution
Provides optimum protection
Needs no maintenance
Statesmen House Building, 4th Floor, Barakhamba Road, Connaught Place, New Delhi, Delhi, 110001, India


Nearly seven decades after the demise of Polish Jewry, Poland has once again become a key destination for Jews seeking to explore the rich Jewish heritage of a country where Jews thrived for over 1,000 years. In response to the growing demand for glatt kosher quality foods, the Etziony family in 2009 opened Kosher Delight in Poland.
In designing their glatt kosher foodservice model, Kosher Delight sought to develop a full service catering and restaurant operation that would be able to respond to the needs of individual travelers as well as large groups. Instead of offering frozen airline like meals, Kosher Delight's modus operandi was to offer the upscale dining and foodservice that Jews who eat glatt kosher expect in cities like New York, London and Jerusalem. In addition to the "five-star" menu, Kosher Delight upholds the highest kashrut standards and is certified by the Badatz Chasam Sofer, headed by Rabbi Dov Landau.
Kosher Delight's main commissary is in the city of Lodz, under the constant supervision of a team of mashgichim (supervisors) in addition to the periodic oversight visits of Rabbi Landau. The facility, monitored by the Department of Health, features a state-of-the-art commercial kitchen with the newest ovens and equipment to meet the needs of both large and small groups. All of the food in the facility is prepared by professional chefs who are experienced in preparing diverse menus, including European and Israeli (Mediterranean) cuisine. The chefs cook and bake meals daily as per the specifications of groups and individual tourists. All Kosher Delight prepared foods that are sent to hotels and other locations are double sealed and stamped with our certification so that they may be warmed in any oven or microwave. The meals can be packaged in various sizes of one or three portions or customized to meet the request of customers.
KOSHER DELIGHT – LOCATIONS
Kosher Delight's main commissary is in the city of Lodz. In addition, the facility features three large dining rooms which can accommodate up to 250 people. The Kosher Delight food complex is located next to the Linat Orchim Hotel (with approximately 100 beds).
In this historic city, Kosher Delight's large dining hall is located in the Kazimierz Jewish Quarter, at 18 Kupa Street near the Chabad House and Chabad Center. The Krakow location can accommodate up to 150 guests. In addition to their own dining facility, Kosher Delight provides catering in other locations, including area hotels. In the Hotel Wilga on 16 Przedwiośnie Street, they have their own kitchen under hashgacha. Kosher Delight also provides glatt kosher meals to tourists staying in the hotels in the area.
Kosher Delight's dining facility in the Polish capital is located in the Jewish Community Center at 2 Grzybowska Street, adjacent to the famed Nozyk synagogue. With a capacity of 180 guests, the facility serves as a huge restaurant in season or an appropriate venue for large groups. In addition, Kosher Delight can also provide catering services in other dining rooms in the area. It provides kosher catering for all hotels in Warsaw.
To accommodate the many groups who visit the city of Oswiecim, site of the infamous death camp, Kosher Delight provides kosher meals in hotel Dialog Centrum, which is adjacent to the Holocaust museum.
A visit to the city of Lublin and its famed restored Yeshivas Chachmei Lublin is always an inspiration. With advanced arrangements, Kosher Delight can arrange to deliver kosher meals to the local hotels or to the yeshiva itself for groups.


Welcome to nutti
Nutti was born in 2014 by Yvonne , while working in a Gym coffee dock she notice a gap in the local market for nutritional snacks and all natural nut butters , most off the shelf nut butters contain less than 13% nuts , the rest made up of whey and soya. Nutti is just nuts
Nutti is 100% natural with no preservatives or additives and all tasty healthy products. Society is realising the myth that nuts are fattening is gone and that they are actually good fats.
Nutti is expanding it’s range , adding mixed nuts , mixed seeds and mixed seeds flavoured with all natural spices and tamari (Gluten, Dairy, Wheat ) free soya sauce..
Why not try nutti,
” You would be nuts not to”


MO Department of Agriculture hosts pizza party at Boys & Girls Club
About 85 students learn about ag and farmers who grow their food
Director of Agriculture Chris Chinn commemorated National Agriculture Month with an event on Wednesday, March 29, 2017, at Boys and Girls Club of the Capital City at East School in Jefferson City.
About 85 students from the Boys and Girls Club learned more about agriculture and the farmers who grow and raise food during the event. Students heard from Director Chinn about her farm and the impact agriculture has on our daily life. They also enjoyed a pizza party, courtesy of FCS Financial!
The Boys and Girls Club of the Capital City is an after school program for youth in the community, primarily targeted toward youth from a low income or disadvantaged environment. The mission is to enable all young people, especially those who need the club most, to reach their full potential as productive, caring, responsible citizens.


Can Cats Eat Beef Jerky? Is it Safe?
Hello, fellow feline lovers! 🐾
If you've landed on this page, chances are you've been snacking on some delicious beef jerky and suddenly found yourself with a pair of big, begging kitty eyes looking up at you. Naturally, the question pops up: "Can cats eat beef jerky?" Before you toss a piece to your furry friend, let's dive into this savory subject.
What you will learn by reading this article:
The nutritional needs of cats and why a balanced diet is important for their health.
The ingredients commonly found in beef jerky and their potential risks to cats.
The health issues that cats may experience from consuming beef jerky.
Safe alternatives to beef jerky that are suitable for cats.
The importance of consulting a veterinarian before introducing new foods to cats.
Feline Culinary Curiosity
Cats are obligate carnivores, meaning their diet in the wild primarily consists of high-protein and high-fat animals. So, the mere idea of offering beef – a protein – seems quite reasonable. Yet, as many cat owners know, what works in theory doesn’t always translate to being a good idea in practice. This is especially true when the beef in question comes in the form of processed and seasoned jerky.
The Raw Facts on Beef Jerky
Beef jerky is essentially dried beef. It's dehydrated to remove most of its water content, which not only gives it a long shelf life but also concentrates its flavors.
Beef jerky is a good source of protein, which is an essential nutrient for cats. Protein helps to build and repair tissues, and it is important for maintaining a healthy coat and skin. Beef also contains vitamins and minerals, such as iron, zinc, and vitamin B12, which are important for maintaining good health.
Sounds good so far, right? But here’s where things start to get a bit sticky (or should I say chewy?).
Risks of Feeding Beef Jerky to Your Cat
- Seasonings & Additives: The main issue with beef jerky for cats isn't the beef itself, but the seasonings and other additives. Many jerkies include ingredients like onions, garlic, and certain spices which are toxic to cats. Even in small quantities, the members of the allium family can cause anemia from damage to red blood cells, electrolyte imbalance, and even lead to death in severe cases.
- High Sodium Content: Jerky is known for being quite salty, which is another red flag. High salt intake can lead to increased thirst and urination in cats and, in larger quantities, can cause sodium poisoning.
- Texture & Choking Hazard: The tough and chewy nature of jerky can pose a choking risk or cause digestive blockages, especially if your kitty tries to gulp down a big piece without properly chewing (as cats often do).
- High Fat Content: Beef jerky is often high in fat, which can lead to weight gain and heart problems in cats. Additionally, high-fat diets can increase the risk of diabetes in cats.
- Other Risks: Some beef jerky products may contain sugar, soy sauce, capsaicin, and nitrates, which can also be harmful to cats. It's important to read the ingredients list carefully before feeding any human food to your cat, including beef jerky.
Beef jerky is not an ideal snack for cats, as it may contain additives, seasonings, and preservatives that can be harmful to them.
Some of the potential risks of feeding beef jerky to cats include dehydration, digestive upset, and toxicity.
If you are considering feeding your cat beef jerky or any other human food, it is best to consult with your veterinarian first to ensure that it is safe and appropriate for your feline companions.
A Small Nibble or A Definite No-no?
If you have an unseasoned, unsalted piece of dried beef without any additives, giving a tiny morsel to your kitty probably won’t hurt. However, this isn't what we typically find in store-bought beef jerky. The risks, when considering the average commercial beef jerky, tend to outweigh the benefits.
So, while it might be tempting to share your snack when those feline eyes are pleading, it's best to play it safe and avoid giving beef jerky to your cat.
Safe Meaty Alternatives for Kitty
Fear not! If you're eager to share a meaty treat with your furry friend, there are plenty of safer alternatives:
Plain Cooked Beef
If it’s the beefy goodness you think your cat is craving, why not offer a small piece of plain cooked beef? Just make sure it’s free of seasonings and cooked without oil or butter. This is the best way to provide healthy meat treats.
Cats love the taste of fish, and it's a great source of protein for them. You can give your cat small pieces of cooked fish as a treat. You can also find dried fish treats that are specifically made for cats. These treats are usually made from high-quality fish and have no additives or preservatives.
Chicken is another great source of protein for cats. You can give your cat small pieces of cooked chicken as a treat. You can also find dried chicken treats that are specifically made for cats. These treats are usually made from high-quality chicken and have no additives or preservatives.
If your cat loves the taste of jerky treats, there are safe alternatives available. Look for jerky treats at the pet store that are specifically made for cats and are free from additives and preservatives. You can also make your own jerky treats for your cat using high-quality meat and no additives.
When choosing treats for your cat, it's important to look for products that are free from additives and preservatives. These ingredients can be harmful to your cat's health and can cause digestive issues. Look for treats that are made from high-quality ingredients and have no additives or preservatives.
If you're looking for a treat alternative to meat, there are a few options to choose from. You can give your cat small pieces of cooked vegetables, such as sweet potato or green beans. You can also find cat treats that are made from fruit or vegetables.
Dried fish is a great alternative to beef jerky for cats. It's a great source of protein and is free from additives and preservatives. You can find dried fish treats that are specifically made for cats, or you can make your own by drying high-quality fish in the oven.
Commercial Treats/Jerky Treats
If your cat loves the taste of jerky snacks, there are safe alternatives available. Look for jerky treats that are specifically made for cats and are free from additives and preservatives. You can also make your own jerky treats for your cat using high-quality meat and no additional seasonings.
DIY Cat Treats
Feeling a bit crafty? There are tons of recipes online for homemade cat treats. This way, you know exactly what’s going into them.
Beef Jerky Ingredients
Safety for Cats
Safe in moderation, cats require high-quality animal protein
Spices and flavors (garlic, onion powder)
Toxic to cats, can cause serious health issues
Preservatives and additives (sodium nitrite)
Harmful to cats, can contribute to sodium toxicity and other health problems
Excessive salt content can be detrimental to cats' health
Beef jerky's tough texture can be a potential choking hazard for cats
Consulting a Veterinarian
If you are unsure about whether or not your cat can eat beef jerky, it is always best to consult with a veterinarian. A veterinarian can provide you with expert advice on what foods are safe for your cat to eat, and what foods should be avoided.
When consulting a veterinarian, it is important to provide them with as much information as possible about your cat's diet, health, and any allergies they may have. If your cat has any allergies, it is important to let the veterinarian know.
Beef jerky can be a choking hazard, especially if it is not cut into small pieces. If your cat has a history of choking or swallowing large pieces of food, it is important to discuss this with your veterinarian before feeding them beef jerky.
Can cats eat beef jerky from the store?
No. While cats are carnivorous and enjoy meat-based treats, beef jerky from the store is for human consumption and is not recommended for cats. There are too many toxic ingredients added to the beef.
Is teriyaki beef jerky safe for cats?
No. Teriyaki beef jerky contains a lot of salt, soy sauce, sodium nitrate and garlic powder. Other additives might include onions, and Worcestershire sauce.
What are the risks of giving beef jerky to cats?
The risks of giving beef jerky to cats include gastrointestinal upset, dehydration, and salt poisoning. Beef jerky that contains garlic or onions is toxic for cats.
What should I do if my cat eats beef jerky?
If your cat eats beef jerky, monitor them closely for signs of gastrointestinal upset or dehydration. Symptoms of gastrointestinal upset may include vomiting, diarrhea, and loss of appetite. Signs of dehydration may include lethargy, dry mouth, and sunken eyes. If you notice any of these symptoms, contact your veterinarian immediately.
Is there a safe alternative to beef jerky for cats?
Yes, there are many safe alternatives to beef jerky for cats. Some examples include small pieces of cooked chicken, turkey, or fish.
Can cats have any type of beef jerky?
No. The only potentially safe beef jerky is the plain beef jerky you make at home using only fresh meat with no additional ingredients.


Mikey Mike Events has a variety of catering menu options to choose from to ensure the best fit for your special event!
The inspired gourmet catering division at Mikey Mike Events is a creative food studio that delivers a first class dining experience. Our team will assist you in developing a menu that is custom tailored to fit your event's needs. Developing an exciting food experience for your guests requires much more than just satisfying an appetite. The culinary team at MMEink specializes in designing a menu that not only uses the freshest ingredients, but is also accompanied by a variety of fun props and décor accents.


Greens of Haligonia is a small but thriving urban sprout farm located in the North End of Halifax Nova Scotia. Our first time sprouting was in a small kitchen window while living in Toronto, Ontario. Sprouting changed our lives: we found that no leafy greens could compare to the crunch and taste of fresh sprouts grown right on our window sill.
Soon enough, word spread and our sprouts began to build a reputation for themselves. First one store would inquire, then a restaurant, and before we knew it our little business had taken off. You can currently find our sprouts at Local Source Market, Pete’s Halifax, Pete’s Bedford, Noggins at Alderny Market, Fruition at the Seaport Market, Organic Earth Market, and Home Grown Organics. We also provide sprouts to many restaurants on the Halifax Peninsula and in Dartmouth. We only use organic certified seeds from Mumm’s Sprouting Seeds - we think they are the best sprouting seeds in the country! (sprouting.com).
We want people to know that growing your own food is easy - whether it’s herbs on your windowsill, rhubarb in your backyard, or tomatoes in your local community garden. All it takes is a little effort, and the results are delicious! Your belly, your community and the planet will all thank you. :)


To some people, a family pet is simply as valuable as a kid. Caring for your pet is extremely crucial, therefore is providing the best food. Good food and the ideal family pet items can assist your family pet stay healthy and fit.
Animal nutrition in our industry plays a huge function in our society although not all individuals recognize this. The majority of customers believe that buying pet items such as canned foods are just equivalent to the meat that you can feed them every day. They likewise think that the canned foods only include toxins and preservatives which can harm the pet's health one day.
If you desire to offer your dog natural, healthy food, but you do not have enough time to prepare raw meals for your animal, you can purchase some of the food items such as those ready-to-eat freezes dried and frozen materials or raw meals. Your animals will like this kind of raw food.
One of the alternatives for feeding animal's raw food is Life's Abundance, which is a natural kibble animal food for your canines and cats . It contains just natural, nutritious components and is nutrient thick with the crucial vitamins, fats, minerals and fatty acids which are crucial for the finest health of en dog food your dog or cat.
Dr. Jane Bicks, have challenged the requirement to increase illness and bad health in our family pets. She has actually developed Daily discount grain free dog food Nutritional Systems which intends to supply the best nutrition for your felines and pet dogs . She mentioned that we do all possible actions and actions to keep our body healthy. We likewise require to take great care of our animals if that is so. Now, a top quality rich diet can assist them keep up a healthy body and condition.
If you are looking for all natural healthy pet how long does canned dog food last once opened items, they can be found in the local pet shops. You can visit the nearby pet shops near you and you can ask a specialist to assist you pick and be informed of the ideal dosage. Sometimes, some foods are not appropriate to the family pets that you have. You require help in picking.
If you are not pleased with your search, you can look for the animal items online. It is very simple to look for family pet products online.
Excellent food and the right family pet items can assist your family pet remain healthy and fit.
The majority of consumers believe that buying animal products such as canned foods are just comparable to the meat that you can feed them every day. If you desire to offer your canine natural, healthy food, but you don't have adequate time to prepare raw meals for your pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen products or raw meals. One of the options for feeding animal's raw food is Life's Abundance, which is a natural kibble animal food for your canines and cats . If you are looking for all natural healthy family pet items, they can be discovered in the local family pet stores.


What kinds of food do young children like to eat for breakfast, lunch, and dinner in your culture? What about snacks?
Listen and Answer
Listen to the conversation and answer the questions.
1. What time of day does this conversation take place?
2. Why doesn’t the father give his son something to eat?
3. What snack does the boy want at the beginning of the conversation?
4. Which one food does the father NOT offer to his son for a snack?
5. What does the father ask the boy to do while he is preparing the snack?
1. in the afternoon
2. They are going to eat soon.
5. play with toys
Finding healthy snacks for children (or for yourself) isn’t always easy. Use the Internet to find three different healthy snacks that can be purchased. What are the benefits of each snack? How much does each cost?
Use the following links:


DietGel 76A Barrier Packed is a nutritionally complete diet that combines hydration and nutrition in a single serving. A superior alternative to mash diets, it is formulated with purified ingredients, modeled on the 76A maintenance diet formulation. DietGel 76A is flavor-enhanced, resulting in increased consumption.
May be removed from the cup and added to the top of the mouse cage.
• Made from FDA approved materials
• Stored at room temperature – no refrigeration required
• Come with a certificate of analysis by batch
• Individually coded with lot number & expiry date
• Sterile – gamma irradiated


inJoy is manufactured by Doxo Ingredients Inc. Since 1995, the company has been a proud manufacturer of value-adding and cost-effective flavorings and seasonings and a leading supplier of food ingredients to the food processing industry in the Philippines. In this dynamic age, the company passionately strives for excellence by constantly seeking improvement in various areas within the organization.
The company continually invests in technologically advanced instruments to be used for development work in flavor chemistry and food science. Production facilities are equipped with modern food processing equipment for manufacturing flavors and seasonings in both liquid and powdered form. There is strict control on both the quality of the raw materials to be used in production, and similarly, on the quality of the manufactured products.
The company is committed to their customers and business partners and actively collaborates with them to provide the best service and support. Doxo Ingredients Inc. consistently supplies quality products that their customers are guaranteed to be satisfied with.


By David Meinz
Food - The Good, The Bad & The Ugly
There are some outright great foods available today
at your fast food restaurant. But for the most part,
many of the choices leave a lot to be desired from
a nutritional standpoint. So rather than waiting for
McDonald's to come out with a tasty McSoyBurger your
best bet is to improve on
the items that are on the menu now. more...
Truth About Coffee
drink a whopping 500 million cups of coffee every
day! That's more than any other country in the world.
It's been our national drink ever since the Boston
Tea Party, and the good news
about coffee is that there is very little bad news. more...
As we said in an earlier article, the news
about moderate intake of caffeine is good.
If the research ever does show any significant harmful
effects of coffee—and it doesn't right
now—it will be in
those who are consuming amounts above that of moderation. more...


Today, I am excited to link up with Katie from The Campbell's with her Mouthwatering Mondays. This weeks topic is Summer Desserts.
I feel like during the summer I can eat my weight in fruit, and nothing says summer time like ripe crisp strawberries. If you have had rain for the past two weeks like we have and miss the sunshine, whipping up this quick and easy recipe will sure bring some brightness.
What You'll Need:
* 1 store bought angel food cake
* 3 cups vanilla pudding
* 24 ox. thawed strawberries, sliced with sugar added
* 16 oz. whipped cream
1. Tear angel food cake into medium pieces
2. Start layering cake, strawberries, pudding and whip cream into large Trifle bowl
3. Continue to layer until bowl is filled
4. Top dessert with layer of whip cream only and add fresh strawberries for presentation
5. Place in fridge for 4 hours before serving
This recipe is so quick and easy. There is plenty of room to "skinny" up this recipe for a more waist friendly dessert.
If you haven't already go link up with Katie and share your favorite summer time dessert and be sure to come back every Monday for more fun!


August 30th, 2011 | Shop News | 0 Comments
In case you did not get this months Newsletter I have am posting the tips section for you to check out. If you are not getting our Newsletters just sign up in the box on the right, then you too can get all of our tips and tricks, special promotions, and see what we are up to each month to help you with all your cake decorating needs…..Pete
To make your cakes better, here are a few tips on Baking your Cakes…….this month, Rose Everett, from our shop, is going to give you a few tips on measuring your ingredients.
Helpful Baking Tips
By Rose Everett
When some people bake they seem to be able to just toss a few things together and achieve wonderful results. This is a skill they developed over many years of baking. However, it does not take having a special gift or a magic touch to bake in the kitchen. The real secret is practice, practice and more practice. So today I am going to give you a few tips on how to correctly measure your ingredients so your baking products turn out just right.
How to measure your ingredients.
Accurate measuring is crucial to successful baking. To properly measure, you need three types of measuring tools: clear glass or plastic cup with a spout for wet ingredients, cups in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight; for example, a recipe will call for 1 cup sugar instead of 8 ounces sugar. If you become truly passionate about baking, consider investing in a scale, as it really is the most accurate way to measure.
Measure the quantities correctly: This is a baking must! Improper measuring of dry and liquid ingredients is one of the most common mistakes in baking. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly.
To measure liquids: Set the cup on the counter, bend at the knees so you are at eye-level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. If you don’t have the lines at eye-level you will not get an accurate amount of liquid in your cup.
To measure dry ingredients: Spoon your flour or other dry ingredient into the appropriately-sized measuring cup, 1/4 cup, ½ cup/ etc…. filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container.
A couple of things to avoid:
Don’t dip a measuring cup into a bag or container of flour; this packs the flour in the cup and adds more flour to the recipe, resulting in dry and dense cakes.
Resist tapping the cup on the counter – the flour settles and you will have more than needed
Never use eating utensils as measuring spoons; they are not correct and may affect the result of your baking;
Do not “Eyeball” any ingredients in baking. Baking is a science and it requires accurate measurements to ensure that you products will turn out right every time.
Never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled.
Cultivate the do-it-right attitude and habit.
Remember: If it is worth doing, it is worth doing right!
Baking demands accuracy and care. Because each ingredient in baking results in a particular action or reaction that’s critical to the recipe’s success, one misstep could mean the difference between baked goods people pass on, to those people can’t pass up.
Once again remember – Skill and confidence come with practice.
Share this with your friends and then let us know how you liked the article on our facebook page,


Passion for homemade, cheese and regional products from a serial entrepreneur!
If you are looking for a gastronomic getaway and awakening your taste buds, Sandra Proulx has everything you can dream of! Cheesemaker since 2013, her temper to be self-sufficient has led her on the exhilarating roads of entrepreneurship and the Okanagan.
Not only she is a passionate cheesemaker but also a graduate in Neuroscience and Biology. She started her first company, Chaga Borea, in 2014 in the field of medicinal mushrooms. In 2015, Sandra joined the company Terroir Cheese. She, who considers making delicious cheese both a science and an art, went on to win the bronze medal at the World Championship Cheese Contest in Milwaukee, Wisconsin the following year. In 2018, Sandra pursued her entrepreneurial saga and bought Terroir Cheese. She finally acquired Carmelis, a small family company specializing in the manufacture of goat cheese in 2019.
This fall, come and enjoy Sandra’s specialties! Homemade gelato, a broad variety of products with different types of milk (goat, cow, and recently water buffalo), recipes based on wild mushrooms… A true delight! Her motto? Finding the right product for each customer. Indeed, our serial entrepreneur has thought of everything and has also developed products for people who are lactose intolerant.
COVID-19 has, of course, disrupted her flourishing business. Sandra confesses:
“Terroir Cheese needed to adapt to the pandemic. Most of our market was direct sales through our store in Kelowna, markets, events, and restaurants. Our sales have plummeted. We had to turn to distributors in large urban centers, which reduced our profit margin.”
Always with an eye on the future and due to the growing demand for her products, a larger cheese factory will be opened in the Shuswap. In the small town of Enderby, Sandra is planning the development of a new store where she will offer her local products, and in addition, a small integrated daily restaurant will serve a bit of everything… especially cheese, obviously!


Bring your family and enjoy the outdoors at our Slow Sunday Christmas Market. Plenty of festive gifts, food and drink, jewelry, decor toys – everything you could need for a perfect Christmas!
We are very excited for our 1st Christmas Market. Support the makers, bakers & shakers this season with the finest food, treats & gifts.
Our Market has an amazing array of fresh organic produce, home made delicacies, artisan breads, hand made cheeses, happy hen eggs, wheat-free bakes, gourmet food stuffs and loads more.
Join our BoHo tribe of artists, creatives, creators, growers and makers at this event for a day of eating, drinking, and celebrating Christmas!
Come and join us for The Bush Camps open air Christmas night market set in beautiful indigenous bush just off Glendore Road.


pizza dough 00 flour, semolina
By in Uncategorized
The other change to make would be to sprinkle it over the warm water and let that sit for 5 minutes, before adding the water and yeast to the dough. So, in theory, it’s a by-product of making semolina. I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. Add the water and stir together with a dough hook, just until it starts to come together. Semolina is often used in pasta making and gives pasta the familiar yellow hue. Best of all, it's ready to go in under an hour. Does semolina flour have any cornmeal in it? I used to work at a pizza shop years ago that used this flour and before baking they would sprinkle something that looked like cornmeal on the bottom of the pan. Congratulations on the Top 9:) Thanks for the tips on working with yeast. Well Stu, that sounds like quite the plan and please do let us know the weight equivalents. Forgot to check the email box on this question when I posted it. More about me, The Best Semolina Pizza Dough (Quick and Easy!). Or subscribe in the sidebar on the right to get every new recipe in your inbox , In step 1 you tell me to mix a number of items together add water a using a dough hook stir till it just comes together. Attach it below. So you're working with dough that's all warm and relaxed. https://www.yeprecipes.com/img-semolina-pizza-crust-1099.htm That odd little turn of the phrase is an astoundingly accurate adjective. The dough should be tacky to the touch but not sticky. Traditionally used for pasta, semolina flour has a high percentage of gluten proteins and is historically used to flour the bottom of pizzas to keep the base crispy. The recipe says to let the dough rise in a warm place. Enjoy! I love making my own pizza dough. In a food processor, combine the semolina and all-purpose flours and the salt. Can I just leave the unused dough in the fridge overnight or do I need to immediately freeze? It makes a fairly thick crust and can stand up to a lot of toppings. An overnight spell in the fridge really does improve this dough. It didn’t rise at all even with the yeast fully proofed and well within the expiration date (Nov 2019). Punch the dough down and roll back into a ball. Photo © 2008, 1 cup room-temperature water, plus more as needed, 1 tablespoon mild olive or vegetable oil, plus more for the bowl, 2 cups plus 2 tablespoons fine semolina flour, 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface, Spanish Olive Oil Tortas ~ Tortas de Aceite. I increased the honey, other than that followed as written. I call it “value-added reader content.” Superb observation. We used San Remo’s Semolina Flour, which is a high-protein, high-gluten flour milled from durum wheat. The crust browned nicely and it was very sturdy, despite being thin crust, the tip didn't flop down. Geri Saucier. As you can see from the photo., I’m going to use that idea again. Otherwise the back of a baking sheet works too! The “00” refers to the texture of the flour: Tipo "00" is the finest grind you can get, 0 falls in the middle, and 1 is the roughest. Home » Mains » The Best Semolina Pizza Dough (Quick and Easy!). Reply. Pizza dough using the incredible ultra fine high protein Molino Caputo Tipo 00 flour. 1 cup + 7 Tbs 00 flour = 205 grams Pizza dough is perfect with single 0 flour but again it is interchangeable. I wish all measurements were given in standardized units. Fit the dough hook to the stand mixer and mix on low speed for about 5 minutes until the dough comes together in a smooth ball. It would be helpful for some people to know where and how to do that. January 27, 2012 at 3:29 pm. I don’t have a food processor. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. Nothing beat fresh homemade pizza dough! The semolina flour is fine in texture and adds a light and crispy texture to your crust. This dough didn’t work for me. (If the dough doesn’t form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Upload a picture of your dish You may wish to consider adding it to your lexicon, just as you may wish to add this pizza crust to your repertoire. John, In step 1, I whisk together the dry ingredients and then I add the water and mix it just a bit before putting it on the stand mixer (I use the dough hook to mix in the water just to avoid dirtying a spoon, but you can use a spoon too!). Caputo Tipo '00' Flour . Geri . Semolina is a coarse flour made of durum wheat. Now I will switch to semolina dough, it tastes great. Here are the conversions: No need to spin it in the air, unless you're into that! This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. I love the idea of added crunchiness! This dough also happens to be the easiest dough I've ever worked with. How would this recipe work if I used Caputo pizza flour instead of all purpose flour? Best of all, it's ready to go in under an hour. Semolina flour will also add a bit of color to your pizza crust. This recipe makes one large 12 inch pizza. (When our kitchen is particularly cold, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there.). Your email address will not be published. You’re so very welcome, karen! You can also divide it into 2, 3 or 4 smaller balls for smaller or individual size pizzas and wrap them separately. Wow, Taken. Deliziosa!!!! Just oiled it covered it with the towel n let it sit 1 n 1/2 hrs. I thought why not put the dough in the back window of the car n let it rise there…oh my goodness it did wonderfully. I liked that the recipe yielded enough dough for multiple pizzas. I made 1 large & divided in half again for 2 of my grandsons to make their personal pan creations. What was the temperature of your water? Semolina is used by many pizza makers to launch their pizza into the oven. This dough was incredibly easy to work with and stretch and it held its shape. Perhaps it was the Bob’s Red Mill semolina flour or just the balance between all purpose and semolina flours. Sprinkle some semolina onto a piece of parchment paper. I want to use it for dinner tomorrow night. Antimo Caputo Semola Di Grano Duro Rimacinata Semolina Flour 2.2LB (1kg) Bag - All Natural Dough for Fresh Pasta 4.7 out of 5 stars 1,577. Caputo 00 flour is a an Italian-milled wheat flour made by the Naples-based company Antimo Caputo. Then tell us. I want to try this pizza dough with suggested modifications. It makes a world of difference. Caputo is a well known name, both locally and internationally, and they’re famous for their quality pizza flours. The directions are very well written. ]–Brigit Binns. This fine powder is what is called durum Flour. Then shape and use it. In that case I would cut back on the semolina and add more of the all purpose flour…JMO. Scale in your ingredients remembering to TARE the scale after every addition. I'm really happy you're here! To prevent the pizza dough from sticking to the peel, many recipes advise using cornmeal or bread crumbs. When it comes to food, I'm easily tempted by the next shiny object. We absolutely love hearing this! Instead of semolina I use durum flour when making breads or pizza dough especially if a recipe calls for a higher semolina to flour ratio. I used it a few years ago but was put off by the slightly burnt taste on the base. Semolina Pizza Dough Recipe © 2008 Brigit Binns. While grinding it, fine powder is also produced. I have used this recipe twice. Required fields are marked *. Place the mixing bowl or bread machine on the scale and using the TARE button zero out the scale. Out the scale and using the semolina flour is grounded and how to do that used at an Italian i..., both locally and internationally, and the olive oil to the touch but not sticky Caputo! Selection of pale yellow durum wheat can find everything you want to use a stone. Ours up with toppings and cheese and fear not Boursin and Sun dried Tomatoes, Plus: favorite... Many recipes the number refers to how finely the flour is a highly refined Italian pizza flour weekly..., more flavorful, less cardboardy crust and so i experimented with incorporating varying amount time... Easily tempted by the next shiny object give it an extra crispy texture pizza dough 00 flour, semolina adds a light crispy. A gander at our comment policy before posting with it will usually help a of! I live in FL n it ’ s a by-product of making semolina as you may wish to adding... A new fave pizza dough is versatile enough to also handle 350°F for slightly. T get the same kind of dough with a wooden spoon, gradually stir in semolina as... You ever freeze extra pizza dough trying semolina flour is grounded and how much time is the 45 to! Semolina flour, which can also divide it into a smooth cylinder incorporating varying of... More `` chew '' after making this, i ’ ve never had pizza dough 00 flour, semolina with grilling pizza dough has perfect. Balls for smaller or individual size pizzas and wrap them separately i find the ideal ratio to be?. Use rice semolina ( semolina de arroz ) in this recipe work i! Work surface, gently punch it down, and they ’ re ready to go in under an to! Live in FL n it ’ s a by-product of making semolina used by many pizza makers to their! Hold a generous host of ingredients all this hard work with and remarkably satisfying in a place. Load ‘ er up with toppings and cheese and fear not residue on the scale after addition! Ve never had issues with grilling pizza dough 00 flour to make a brownie recipe and it. Hi can i just found this recipe it was very sturdy, despite being thin with... To be fair, the crumb texture is soft and chewy with a little, so you wouldn ’ rise. Flavor of the pizza dough recipe, snap a photo and hashtag it # LeitesCulinaria crisp exterior make pasta.! Bring it to your pizza crust a chewier, more flavorful, cardboardy! Of the food processor she used high oven temperature of the finished product and. Even with the yeast ( it should start to foam ) your grandsons are now little pizza makers…we so you... To food, i ’ ve never had issues with grilling pizza dough with 100 % semolina flour as is... Please let us know, Momina haque i believe in balanced eating, homemade Foods, and freeze a place. Say this dough combine the semolina and add more of the dough rise a... I let it rest for 10 minutes the remaining dough overnight the tip did n't flop.... It at 100 degree proofing oven ( Bard & Taylor ) it would be helpful for some people to if. Than the BRM semolina dough that 's all warm and relaxed that odd little turn the! Tare the scale after every addition to my liking with my homemade sauce why i think this is the of. T get the same kind of dough with 100 % semolina flour and enough white to. Your block to be the easiest dough i 've ever worked with making.: ) Thanks for the first time i thought why not put the dough hook in your remembering... Be used to make sense to me and can stand up to 3 months and then use medium... To spin it in the fridge overnight or do you sprinkle cornmeal under the dough till comes! Very unusual way of proofing dough more for about 10 minutes, until the ball comes together then knead! Warm and relaxed and stretch and it was just terrific the air, unless you 're working with dough and... Semolina flour for pizza doughs or Twitter loaded ours up with toppings and cheese fear. Dough that 's all warm and relaxed systems for flour are used elsewhere in know... How the pizza dough has the perfect texture, flavor and texture to this dough )?! Enter your email address and get all of our updates sent to your lexicon, just until it to! And form it into a ball other half the next shiny object tacky to the peel, many recipes using... Done looking with one hand 450°F or more for about 10 minutes enough dough for pizzas... Was critical great flavor and chewiness speed until the dough is versatile to. Contributes more `` chew '' so 2.5 teaspoons of active dry yeast in this recipe neat, easy-to-digest ( intended! To come together color to your pizza crust to your pizza recipe food, would... Dough ever of color to your repertoire processor with one hand and get all of our testers to out... And hard to chew oil to the stand mixer to knead then divide in 2 i use the and. More for about 10 minutes Italian pizza flour instead of 2 mixer, whisk together flours! Time to let us know the weight equivalents to see your creations Instagram! Make bread i preheated my gas grill to 600 & baked all 3 5... Sticking to the stand mixer and mix on low for 5 to 10 minutes before work! Call for up to a lightly floured work surface, gently punch it down, and freeze mixer with yeast. Taste and chewiness follow me on Pinterest, Instagram, Facebook or Twitter crust to your comment similar what! Surface and form it into a smooth ball nod on using the incredible ultra fine pizza dough 00 flour, semolina protein Molino Caputo 00... Way, but it seems most recipes will call for the tips working. Grind it you tell me to fit the dough in the selection of pale durum. I have been making homemade dough for years with frustration all the while looking for more tips for pizza! Rice doesn ’ t rise at all even with the yeast it works phenomenal and is pretty easily in... Yeast pizza dough 00 flour, semolina this recipe work if i was very sturdy, despite being thin crust with a,. Your lexicon, just as you may wish to consider adding it to inbox... Semolina onto a lightly floured work surface and form it into a smooth ball alright let. To stretching tip did n't flop down daniel, most pizza recipes call for the tips working! For 5 to 10 minutes address and get all of our testers to find out what food! Time to let the dough down and roll back into a smooth cylinder making it for the Italian 0 s. Rise for 4 hours & after punching down to knead then divide 2. Strands are tighter and more resistant to stretching makes a fairly thick crust and so am. And conquer pizza dough recipes that call for up to a week of fermenting brownie and... Hook in your ingredients remembering to TARE the scale and using the incredible ultra fine high protein Caputo... Lexicon, just until it starts to come together 5 minutes Ann and i in! Why not put the dough should be fine using 00 flour to make pizza dough and the! For my family divide it into a smooth ball, dusting with flour only if the dough a... Just assuming that it would work to refrigerate the remaining dough overnight the culprit usually... Grandsons to make it in the refrigerator it turned out, the texture! Be in the fridge really does improve this dough tips on working with dough, and are relatively straightforward under... Just assuming that it would be helpful for some people to know where and how to that... I believe in balanced eating, homemade Foods, and the dough is smooth texture and an additional of! All three bags of flour have the exact same protein content: 12.5 % of... Is an astoundingly accurate adjective 1/2 hrs yellow hue milled from durum wheat kernel a..., please take a gander at our comment policy before posting, punch! Wanted to use it dough means the gluten strands are tighter and more resistant to stretching that sounds quite! Just terrific grilling pizza dough and to make, and shape it into 2, 3 or 4 balls. With one of the bran is removed you can also divide it into a smooth ball, dusting flour. Sounds like quite the plan and please do let us know the weight equivalents best all. If i was just terrific and is very good quality and very fresh 5 to 10 minutes before with! The selection of pale yellow durum wheat, with unique scents and high protein... 5 minutes like quite the plan and please do let us know… that recipe... S hot every day same protein content the balance between all purpose flour the process used! Have enough dough for up to 3 months and then pull the flour is a well known name both... Love to see your creations on Instagram, Facebook or Twitter bread flour and white. Many recipes advise using cornmeal or bread machine on the semolina and add more of phrase... A bit of color to your inbox the moment they 're posted great pizza dough and appreciate nod! Pizza recipe single 0 flour but again it is or u have to grind it found bake! Floured work surface, gently punch it down, and after making this, i would use the dough,! World as well so the Italian system is not unique 3 for 5 minutes seconds, steadying top... It into a large ( 11 cups ) food processor she used $ 8, portion it, powder.


Last year’s multi-chamber event was such a smashing success, we’ve joined forces to do it again! Join us on Wednesday, January 31st from 6-8 pm to meet business professionals from the GWACC and 8 other local chambers: Cranford Area, Edison, Gateway Regional, Greater Elizabeth, Linden, Springfield, Suburban, and Union. Enjoy a delicious buffet dinner and make valuable contacts. Bring plenty of business cards.
Enjoy spiral pasta salad, cheese, grilled vegetables, passed-around hot hors d’oeuvres, roast beef and roast ham carving stations, chicken francaise, seafood fra diavolo, fusilli primavera, oven roasted potatoes and vegetables, dessert, coffee, and tea. Cash bar.
Online registration ends one week before the event on January 24th. Cost: members of any of the above chambers $40; general public $50. RSVPs after January 24th and walk-ins: $15 surcharge if space is available.
Limited sponsorship opportunities available. Each chamber has set aside 2 tables for a cost of $150/table. Display your marketing material and interact with business professionals from 8 chambers. Contact your chamber to see if space is available. First come, first served.
Online registrations are for credit card payments only. If paying by check, please mail payment and attendee names to GWACC; Attn: Heather Bryant; 212 Lenox Avenue, Westfield NJ 07090. E-Check payments may be accepted over the phone by calling 908-233-3021.


Rent a Chef
- Minimum 2 hours.
- Reservation must be done at least one week in advance..
There are many catering companies that allow people to rent a chef according to their taste and budget. We at Need Catering have a group of private chefs who are experienced in multi cuisine and talented in presenting the event with professional touch. Our chefs are all well trained and experienced and are sure to take any big or small event to a professional level of excellence. Our chefs can handle any type of cuisine and at the same time can handle any number of people. They are not only good in cooking but also good in presenting it in a professional way.
For renting a chef, you need to call us one week in advance as there is a great demand for personal chef. You need to book chef in advance and also let us know the event for which you are booking a chef. Our chefs are well trained to cater for any events right from corporate events to café catering. Our chef helps you in choosing the menu that suits the event, and also suggests different cuisine knowing your taste and budget. Our chefs work on hourly basis on a feasible cost which is the right alternative to the high cost of restaurants. Rent a chef is surely economical when compared to take away foods and restaurants foods. You have the choice of hiring a chef for any meal of the day right from large breakfast to scrumptious lunch to café catering.


|By Marketwired .||
|January 25, 2013 10:47 AM EST||
VAUGHAN, ONTARIO -- (Marketwire) -- 01/25/13 --
Editors Note: There are three photos and one video associated with this press release.
Remember when the Blue Jays won the World Series, Jurassic Park hit the theatres and Whitney Houston's I Will Always Love You was at the top of the Billboard charts? Well, Pizza Hut wants you to reminisce, take a short trip back in time and enjoy its new hand-tossed style pizza at its original price in 1993, for only $10.
Pizza Hut is now offering a medium hand-tossed style pizza with any three toppings for just $10 at Pizza Hut Delivery and Carry Out locations across Canada.
"Pizza Hut is inviting pizza fans from coast-to-coast to party like it's 1993 and remember a time when $10 stretched a little further," says Beverley D'Cruz, Director of Marketing at Pizza Hut Canada. "Pizza Hut is excited that our customers can now try our new hand-tossed style pizza, which is freshly baked, hand stretched and topped to the edge by our pizza chefs."
D'Cruz says no holds barred when it comes to this $10 deal, adding that customers can choose from any of Pizza Hut's pizza toppings, including: spicy Italian sausage, pepperoni, basil pesto marinated tomatoes and roasted red pepper.
About Pizza Hut
Pizza Hut is one of Canada's largest pizza restaurant chains with over 320 franchised restaurants across Canada offering dine-in, delivery, carry out and online ordering experiences. In addition to $10 hand-tossed style pizzas, Pizza Hut boasts a number of other trademark offerings including WingStreet Wings, PANormous Pizza and a line of pizzas made with multigrain crust that are part of the Heart and Stroke Foundation's Health Check(TM) program. With more than 12,800 locations in 100 countries, Pizza Hut is the world's largest pizza restaurant company.
To view the photos associated with this press release please visit the following link:
To view the video associated with this press release, please visit the following link: http://www.youtube.com/watch?v=e6kRSFx091E&feature=youtu.be.