Posted By: R Fusella, 27 October, 2015
My family & I have been customers of Fratelli's for 20 plus years. They never disappoint! By far, the best pizza in town, the "Grandma" pie being my favorite! Not to mention their Italian dishes are outstanding and delish! We all have our favorites. We're always greeted with a warm welcome and the owners make you feel like part of the family! Can't say enough, only that you give it a try!
The Fusella Family
Posted By: Allison Mitchell, 15 October, 2015
Fratelli's is family owned and family oriented and will certainly take care of your family. Whether it is a quick slice of pizza, a sit down dinner or a catered event, they are top notch. The service is great and the food is exceptional.
Posted By: Sal D., 28 September, 2015
I'm from Brooklyn so I know good pizza ;) and this is good pizza, great staff and great lunch specials
Posted By: John C., 10 July, 2015
My family and I just moved to town and we tried Fratellis for the first time tonight and i will say it was out of this world! I had the Risotto Pescatore (forgive my spelling) it was so good that I ate it all and the portion was big. My wife had Chicken Vodka Parmigiana and said it was the best she ever had, the chicken was just the right thickness. My kids enjoyed their pizza and got a kick out of watching it being made and cooked in the wood fired oven! we will certainly be returning! We can't wait to try the other dishes. I am not one to write reviews and I will never take the word from anyone else review. I believe we need to decide what we like on our own.... I say this place was great!!! 5 Stars from us.
Posted By: D R., 06 June, 2015
Yummy!!! Had the salmon last night and it was outrageous!! I have not had a bad meal here ever! The staff is great and the owners are so nice! We love it there.
Posted By: Corinne H., 29 May, 2015
The owners are fabulous and extremely nice. The pizza is fantastic and their other entrees are extremely tasty as well. Service is always nice and attentive and you will always feel welcome! The grandma pie is a personal favorite!!
Posted By: Steve R., 25 May, 2015
Fratellis is a great local pizzeria for people in Middletown New Jersey. Tonight my food was delivered in 25 minutes and the pizza was absolutely delicious as is tradition. If you're in the red bank: Middletown area you can count on fratellis to come through correctly with deliciousness and service.
Posted By: Chris Cuccia, 02 May, 2015
THE pizza place.
Posted By: Robin James, 10 April, 2015
I have to say we loved it! The food was delicious. I will return to try some more of their fabulous dinner specials.
Posted By: Sam C., 27 February, 2015
Just wanted to say how Thankful I am to the owners and staff for helping us in my families time of need. We had a family member pass away and we had the repast at Fratelli's and everything was absolutely wonderful and DELICIOUS!! Thank you!
Posted By: Nata J., 20 February, 2015
I loooove this place!!! The staff is polite and friendly, and their sicilian pizza is my absolute favorite.
Posted By: Emily R., 14 January, 2015
Soo good. The Grandma Pie = heaven.
Posted By: Bob S., 19 October, 2014
Authentic Italian menu at very competitive prices. The service is excellent you won't be rushed through your meal unless you're in a hurry. The portions are more than satisfying. So if you're not very hungry you'll be able to have a midnight snack. The food is so good there are a lot of returning customers so you kind of get to know The regular clientele. If Italian food is your desire this your the place. Enjoy!
Posted By: Sam C., 14 October, 2014
Just delicious! Went there this weekend and had the dinner special pollo bello. It's was fantastic! My wife had her usual chicken parm and he said it was the best she ever had.. My children had their grandma pie and brick oven margarita, they were also very happy. Will definitely return and bring my family and friends. Service was good.. Place was busy.. Very friendly!
Posted By: Dorothy F., 07 April, 2014
Good pizza. Definitely try their white pizza. Very reasonably priced as well.


Tables for Tails
Thursday, July 27, 2017
Tables for Tails is our annual dining fundraiser in which patrons who dine at participating restaurants know that up to 20% of their total bill (food and beverage) will be donated to the Atlanta Humane Society.
If your restaurant would like to participate in this year’s event, please email Christine O’Shields.
Visit http://atlantahumane.org/tablesfortails/ for more information.


Every year, millions of pounds of food goes to waste in Seattle. We’re not talking about the avocado you forgot in the back of your fridge. We’re talking about good food from restaurants, grocery stores, manufacturers, and farmers.
Food Lifeline works to reduce that waste, rescuing more than 44 million pounds of food last year alone, and redirecting it to more than 275 food banks, shelters, and meal programs.
Sorting and repacking that much food requires a lot of help, and this week the RealSelf Local Giving team chipped in. After learning about the Food Lifeline operation and touring the facility, a few of our employees got to work sorting pears.
A lot of pears.
Additionally, as part of National Volunteer Week, it was perfect timing for the RealSelf team to support our community. Their efforts will go beyond Volunteer Week, and they are already planning philanthropic activities for summer and fall.
Food Lifeline has flexible and family-friendly volunteer hours. There are opportunities during the day and at night during the week and on the weekend. The robust operation is part of the reason why Food Lifeline is able to provide 90,000 meals every day, accounting for 30 percent of the meals served by food programs in Seattle.
If you’re interested in volunteering with Food Lifeline, you can register on their website.


This is a favorite from our content partner Skinny Kitchen’s Cajun Chicken Linguini! A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings. If this doesn’t wake up your taste buds, nothing will!
Don’t worry though, if you don’t like your food too spicy, just add less seasoning and it’ll still taste dreamy. Normally this pasta dish contains an astronomical amount of fat and calories at 919 calories and over 61 grams of fat! I’ve made it skinny by using reduced-fat milk instead of heavy cream, less reduced-fat butter instead of regular and opting for fiber dense whole wheat linguine. The skinny for 1 serving, 391 calories, 9.8 grams fat and 10 Weight Watchers POINTS PLUS. The results will amaze and delight.
Prep Time: 15 minutes
Cook time: 25 minutes
1 package (1 lb.) chicken breast tenders or 4 chicken breasts, cut into chunks
6 ounces whole wheat linguine, cooked al dente, see shopping tip
1 tablespoon plus 1 teaspoon Spice of Life’s “Cajun Sensation” spices, see shopping tip
3 tablespoons reduced-fat butter
2 green onions (scallions), thinly sliced
¾ cup reduced-fat milk
¼ cup sun-dried tomatoes (oil packed), blotted well with paper towels, chopped, see prep tip
¼ teaspoon dried basil
¼ teaspoon garlic powder
¼ cup grated Parmesan cheese
Fresh ground black pepper, to taste
1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large nonstick pan over medium heat, melt the butter. Add the chicken pieces and sauté until chicken is tender, about 5 to 7 minutes.
3. Reduce heat, add green onions, milk, tomatoes, basil, garlic powder and black pepper. Cook for few minutes until heated through.
4. Toss in cooked linguine, Parmesan cheese and coat pasta well.
5. Divide among 4 pasta bowls or plates.
6. Serve at once.
Makes 4 servings
I used my favorite brand of Cajun spices, Spice of Life “Cajun Sensation” blend. It’s just fabulous! To order online or find out where it’s sold, go to their website, www.PasoSpices.com. Or, use a Cajun blend available in most supermarkets in the spice aisle.
You’ll find whole wheat linguine at Trader Joe’s but most supermarkets and health food stores carry it.
I recommend using oil packed sun-dried tomatoes because they add so much flavor. Place them in paper towels and squeeze out most of the oil before adding to the dish.
Weight Watchers (old points) 8
Weight Watchers POINTS PLUS 10
SKINNY FACTS: for one serving
391 calories, 9.8g fat, 37g protein, 37g carbs, 5g fiber, 597mg sodium, 4g sugar
FAT FACTS: for one serving
919 calories, 61.5g fat, 43g protein, 49g carbs, 3g fiber, 759mg sodium, 3g sugar


45 solid batons of Hotel Chocolate’s mellowest chocolate recipes: 40 Percent milk, caramel-milk and 36 Percent white.
Browse Hotel Chocolate’s Baton Library of milk, white and caramel-chocolate.
Slim, solid and ideal for nibbling, Hotel Chocolate’s baton-shaped bars are the perfect gift for milk and white chocolate-lovers or for a tasting adventure among friends! Includes 15 mellow 40 Percent milk Batons, 15 malty caramel-milk Batons and 15 creamy 36 Percent white Batons.
About Hotel Chocolate
Not all chocolate is created equal. Hotel Chocolate’s mission is to make it on the planet, with three pillars as the foundation: Authenticity, originality and ethics. The recipes are made with more cacao, less sweet for a deeper, more satisfying taste, and they connect sustainable cacao agriculture with the hedonism of top-quality chocolate.
Cocoa solids (cocoa butter, cocoa mass), sugar, full cream MILK powder, skimmed MILK powder, caramelised sugar, emulsifier (sunflower lecithin, soya lecithin), natural flavours (caramel, vanilla), natural colour (paprika). MILK chocolate contains minimum 40% cocoa solids, minimum 20% MILK solids. White chocolate contains minimum 36% cocoa solids, minimum 27% MILK solids. Caramel chocolate contains minimum 36% cocoa solids, minimum 26% MILK solids.
Manufacturer Contact Information
3 Redwongs Way, Huntingdon PE29 7HF
45 slim, solid batons cast in mellow chocolate: 40 Percent milk, caramel-milk and 36 Percent white
A showcase of Hotel Chocolate’s mellowest chocolate grades
Made according to Hotel Chocolate’s mantra: Cacao will always be number-one ingredient. Anything with sugar as the first ingredient is confectionary, not chocolate
100 Percent of Hotel Chocolate’s cacao is Engaged Ethics
Hotel Chocolate’s three pillars are authenticity, originality and ethics


Foods that offer maximum nutritional benefits for minimal calories. With a supposed capacity to positively affect health.
Herbal tea do not contain caffeine and have a wide variety of tastes, flavors and even health benefits. It’s a great alternative to coffee drinking.
Soups and broths hold a special place in both Chinese cuisine and culture, prepared not only for taste, but for nutritional and health benefits.
A grain-based medicinal porridge. It is a common meal eaten daily throughout Asia. For improvement in digestive functions and other benefits.
The ancient Chinese often compared the human body to a tree, the feet the roots. It is said that ”an aging person first feels their health recede from the feet.”
Multi-herb formulas have been used to treat various diseases for several thousand years. It can be loose leaf, pills, capsules, syrup or ointment form.


Diet – Healthy Eating Plan
Diet – A healthy eating plan gives your body the nutrients it needs every day while staying within your daily calorie goal for weight loss. A healthy eating plan also will lower your risk for heart disease and other health conditions.
A healthy eating plan:
- Emphasizes vegetables, fruits, whole grains, and fat-free or low-fat dairy products
- Includes lean meats, poultry, fish, beans, eggs, and nuts
- Limits saturated and trans fats, sodium, and added sugars
- Controls portion sizes
Follow these effective eating plans developed using our products as support.
9 TIPS to help your body detoxify:
- Keep yourself well hydrated by drinking lots of water, juices and herbal tea.
- Eat plenty of fiber, including brown rice and whole grains.
- Eat plenty fresh fruits, vegetables and legumes (organically-grown is best), like broccoli, red and green vegetables, cauliflower, beets, onions, garlic and beans.
- Try focusing on enjoying lighter, smaller meals like vegetable based soups and salads.
- Snack on nuts and seeds such as sunflower seeds, flaxseeds, pumpkin seeds, almonds, cashews, and walnuts.
- Avoid processed and fried foods.
- Stay away from sugary and caffeinated drinks as much as possible.
- Breathe deeply to allow oxygen to circulate more completely through your system.
- Do light exercise for about an hour a day.


Our award winning food and beverage staff and services provide exquisite in house catering for any event, large or small, casual or black tie.
But don’t just take our word for it.
The Calgary Stampede has won the Consumer Choice award for best Banquet Facility for seven consecutive years.
Our Food & Beverage Senior Manager Duane Horpinuk has been named the the Western Canadian Food Executive of the Year by the Canadian Association of Food Service Professionals (CAFP), for his outstanding ability.
Let our world class chefs create a vast selection of exquisite hor d’oeuvres, fresh salads, delicious entrees, enticing desserts and steaming gourmet coffee for your event.


Upcoming Events at Rapids Volunteer Fire Company:
Our Fall Pancake Breakfast will be held on Sunday November 3rd, 2019 from 7AM - 1PM as noted below. Hope to see you there for a delicious meal!
Our fall meat raffle will be held on Saturday November 16th, 2019. Flyer and PayPal button for purchase of reserved seating below!
(716) 544-4919 or send an email to email@example.com. Donation is $20 per ticket which includes the main prizes noted, a chance at the door prize, refreshments, and a delicious turkey dinner meal with all the fixings.


RASPBERRY, RHUBARB & STRAWBERRY JAM
Our popular red berry and rhubarb jam is back this summer. We decided to make a slight twist on classic strawberry or raspberry jam by infusing it with more than one fruit. With rhubarb in season, its tart flavour beautifully offsets the jam’s sweetness and will have you coming back for more.
Product is dairy free and gluten free
*Allergy Advice: see ingredients in bold. May contain traces of other fruit sources.
*Ingredients: Sugar, raspberry (21%), strawberry (21%), rhubarb (14%), citric acid, gelling agent: fruit pectin.


CEO Eric Hansotia of the agricultural machinery manufacturer Agco told CNBC’s Jim Cramer on Friday that high grain prices — and high food costs — will persist, even if Russia’s invasion of Ukraine ends tomorrow.
Both Russia and Ukraine are the world’s largest grain suppliers, with the latter often referred to as “Europe’s breadbasket”. So when war broke out in February 2022, it threw the global food supply chain into turmoil.
When Hansotia spoke with “Mad Money” last March, he told Cramer that “13% of global calories went out of production” when Russian and Ukrainian borders were closed.
Coupled with climate issues — namely droughts in Europe and North America — the food supply chain disaster wrought by the Russian invasion isn’t likely to fade any time soon, according to Hansotia.
“Even if [the war] were to end tomorrow, there is a long-standing degradation in this region’s ability to grow crops, and so it’s going to be with the market for some time,” he said.
Despite grain supply chain issues, Agco – which sells expensive farm equipment like tractors and combines – recently reported a successful quarter. The company significantly raised its full-year guidance and net sales reached $3.3 billion, beating the consensus estimate of $3.16 billion.
Even so, Agco’s sales fell about 15% from their post-quarter peak.
But Hansotia reaffirmed strong demand for Agco’s products through to next year, pointing to falling grain stock-to-use ratios coupled with lower production costs for farmers.
“The inventory-to-use ratio — essentially the amount of grain on the market — has declined for six straight years,” Hansotia told Cramer.
“It’s one of the best indicators of the magnitude of demand, it’s a buoy for grain prices. At the same time, the cost of inputs for our farmers, diesel, fertilizer and other things – is coming down, and those are costs that can be locked in for next year.”


Eastfield Farm, Tickhill and School Farm, Retford are now OPEN for strawberry picking, no booking required!
Eastfield Farm at Tickhill are open everyday, our farm shop and tearooms are open selling freshly baked treats and snacks. Sunflower picking ready soon.
School Farm at Retford are open everyday, we also have a small farm selling fresh produce, beverages and some sweet treats. Sunflower picking now open at School Farm only.
Brittain's berries provide quality own soft fruit and pumpkins. We currently have two produce sites; Eastfield Farm, Tickhill and School Farm, Retford which both supply pick your own produce.
We hope to be open from June to mid-August for strawberry picking, but crop timings and availability depends heavily on the weather conditions. Whilst pumpkins are harvested throughout October.
For availability and opening information during the season, please check out the Facebook page for your preferable site before visiting. We don't accept bookings- just turn up and pick!


Torrance, California Restaurants & Dining To view our special New Year's Menu, click here.
Centered in the heart of Los Angeles south bay area, Torrance, California offers
a diverse mix of cultures and culinary influences. Hungry visitors will discover a
wide range of restaurant dining choices in Torrance, from casual burgers and upscale fusion restaurants to comforting Italian cuisine and American
Stay in for a world-class meal at our own Gonpachi Restaurant or get out and explore everything Torrance has to offer.
Torrance, California Restaurants at the Miyako Hybrid Hotel
Gonpachi Restaurant, Sushi Bar & Lounge
Miyako Hybrid Hotel's world famous Gonpachi Restaurant offers signature Japanese fusion cuisine, combining authentic Japanese cooking with California's unique culinary flavors and styles. Gonpachi incorporates only the finest Japanese ingredients from local purveyors and Tokyo's international Tsukiji Market to create outstanding dishes for
Enjoy freshly prepared, house-made soba and udon noodles and a signature, Tokyo style sushi bar. Gonpachi features a collection of rare Japanese sake and shochu, providing the perfect complement to our cuisine, and our extensive wine list and top shelf spirits offer a wider selection of choices for our guests' enjoyment. Experience the very best in Japanese fusion cuisine for breakfast, lunch or dinner. Call (310) 320 6700 for reservations.
Gonpachi Hours of Operation
Dinner: 5pm-11pm, Sun-Thurs; 5pm-12am, Fri-Sat


Dr. Valentin quick recipes!
After raising 3 kids on the go with various food allergies, I learned to make quick, gluten, dairy, and soy free meals that are tasty and nourishing with a prep time of 10 min or less.
Use Wild caught salmon only as farm raised salmon is contaminated with environmental toxins. If it says Atlantic Salmon this is not wild caught! Salmon should have a name, like Coho, King, Sockeye, Silver, Pink.
Salmon is easy to make.
You can either put a little bit of olive oil or coconut oil in the bottom of the casserole or about ¼ cup of white wine.
Put the salmon in the casserole, skin down.
Sprinkle some lemon pepper on top and you are ready to go!
Bake at 425 F for about 10 min.
Serve with steamed or raw vegetables, lemon wedges and parsley.
Pan fried filet of sole
On one plate crack open an egg and stir/mix
On the 2nd plate, add about ¼ cup of gluten free breadcrumbs and ¼ cup gluten free flour.
Dip the file of sole in the egg, then in the breadcrumbs and flour.
Pan fry on medium heat about 3 min on each side until golden brown.
Serve with Lemon wedges, parsley, steamed and raw vegetables
Baked Chicken In Barbeque Sauce
Add some gluten free, soy free Barbeque sauce in the bottom of the casserole, next add the chicken. Add some salt and pepper then pour the rest of the barbeque sauce over it. Bake at 425 for about 20-30 min. Serve with steamed or raw vegetables or on a gluten free bun with lettuce, tomatoes and onion. The leftovers make for great chicken salad.


It's simple to eat good, clean, whole foods at home.
The trick is when you aren't at home. What about when you're out and about? What if you're in a rush at work and only have a minute for a snack? What can you eat that's healthy?
If I'm anywhere near a supermarket, I'll eat my lunch out of the deli and the produce section. I can usually put together a perfect meal of lean meat and fruit for about $4.00. I'll usually have some almonds with me and add those also.
But lets say you don't have a supermarket handy, or if you are stuck at a desk all day. People always ask me what they can do for their mid afternoon snack – it's easy to have fruit with you, but what about protein?
Here are a few of my favorite "on the go" protein options:
Protein Pudding available at bodybuilding.com
Salmon Jerky available at wildsalmonjerky.com
Almonds available at any supermarket.
BONUS TIP: When I said it's simple to eat good whole foods at home, here is how to do that: A good idea is to cook three or four days worth of food at a time, and then set it up, pre-measured, in plastic containers. It saves time to do it all in batches like that, and then you don't have to do any thinking at all for a few days. Just pull out the meals and eat 'em!
By Josh Hillis
Author of How To Lose The Stubborn Seven Pounds: Take Your Body from Good to Rockstar.
National Academy of Sports Medicine Certified Personal Trainer (NASM-CPT) and Performance Enhancement Specialist (NASM-PES),
Level 2 Russian Kettlebell Challenge Certified Instructor (RKC2)


You might be a little skeptical about this one at first, but trust me, this might just be my favorite recipe on this website! It makes making an Old Fashioned a true breeze. Feel free to omit the bitters in this recipe if you don't have any (there are a...
Posts tagged: Root Beer
Botancials on botanicals! A lovely little number!
The world needs more Advocaat. What is Advocaat you ask? It's a Dutch liqueur made of eggs, milk or cream and brandy. It's boozy creamy lovely custard in a bottle that works wonders in so many winter drinks!
Traditionally Root Beer was a molasses based soda. Rum is also frequently distilled from molasses or sugarcane. Well guess what, together they made a drink that gives the rum and coke a true run for its money!


- Celebrating 11 years in business
- 01530 413330
There are lots of fad diets out there: low carb, low fat, low calorie, fasting, meal replacements… the list is endless, but which one should you do?
As a teenager I attempted a lot of these diets, and to begin with, they all worked. I lost weight. Unfortunately, the diets weren’t sustainable; you can’t eat like that forever. So the weight went back on and I moved on to the next fad. This not very healthy way of eating is called yoyo dieting and it can seriously mess with your physical and mental health.
The main gist of all these diets is to flip the energy balance so that you are burning more calories than you are eating. Even if you aren’t counting calories, removing an entire food group from your diet drastically reduces what you are able to eat. A chicken salad sandwich is around 500-600 calories, take the bread away and that reduces the calorie content down to 300ish. The same for meal replacement diets; you may not be counting the calories in your breakfast shake and soup lunch, but they are super low to allow for your one “proper” meal a day.
Start by using a food diary, this can be by hand or on an app like MyFitnessPal. You don’t have to eat drastically low calories to lose weight, just 250-500 below your TDEE (Total Daily Energy Expenditure) will give you a steady weight loss of 1-2lbs a week and you CAN eat all the food groups and the occasional sweet treat without losing progress. For a week or 2, eat as normally as you can and track everything. Once you've seen how you like to eat, you can tweak your normal diet into being healthier and in a calorie deficit, whilst still eating food you like.
If you want long term weight loss you need to look at what you can do long term, and though some people are able to cast certain foods aside forever. you don't have to be one of them. You can be fit and healthy and still be a foodie.
If you're still not sure how to tweak your normal way of eating into a plan for progress, contact me at Fitness Republic


This is a winter favourite at home, which is when green peas are in season. I end up making this at least once a week!
There are several different ways that this recipe can be made and each family’s recipe tends to differ as well as each restaurant’s, and this is just my version, not necessarily the most common one.
This is great to have for a late breakfast or brunch along with a cup of masala chai.
The recipe appears long and tedious but actually isn’t and is one of the easier ways of making this paratha. Once you get the hang of it and get your ingredients adjusted to your preference, it is easy-peasy, pun intended!
For the Stuffing:
- Green Peas – 500g
- Green chillies – 3-4 / to taste, slit
- Ginger – 1 tbsp
- Green coriander stems – 1/2 cup, finely chopped
- Coriander Leaves – 1.5 cups, finely chopped
- Ghee/Oil – 2 Tbsp for the Stuffing + as required for cooking the Parathas
- Garam Masala – 1 Tbsp / to taste
- Green Cardamom Powder – 1 tsp – optional
- Jaggery / Sugar -1 tsp
- Salt – to taste
- Hing/Asafoetida – 1 tsp
- Bay Leaves – 2-3
- Cloves – 3-4
- Black Pepper – 1 tsp coarsely ground
- Green Cardamom Pods – 5-6, split open
- Black Cardamom Pods – 2, split open
- Cinnamon stick – 5mm, optional
- Cumin seeds – 2 Tbsp
- Fennel seeds / Saunf – 2 tsp
- Coriander seeds – 2 Tbsp, lightly dry roasted and coarsely pounded
- Coriander powder or Dhania Powder or Dhana-Jeera Powder – 1 Tbsp
- Besan / Chickpea flour / Bengal gram Flour – 1-2 Tbsp or more, depending upon how moist your Peas paste is.
For the Dough:
- Wheat flour, some salt and a splash of oil, & water as required for kneading.
- I use only whole wheat flour to keep it healthy, but you can also use Plain Flour /Maida, or a combination of the two.
- You may also use either some yoghurt or some milk, along with water for kneading.
To prepare the stuffing:
- Blend the green peas in a mixer along with the green chillies, ginger, salt & sugar into a paste. Take care to use minimal water. It helps to blend in small portions and then give it a good mix with your hands in the end. Taste and adjust for salt while mixing. Also, we want the paste as dry as possible, which will enable us to use minimum besan or none at all. I find that the besan tends to suppress the taste of the green peas (which I love), so I try to use as less as possible, or none, depending upon how moist the peas are. (In the picture attached, I have used no besan). However, several actually prefer the taste of more besan, so that is personal preference.
- Heat the ghee/oil in a large pan (preferably non-stick) and add the tempering : cumin seeds, fennel seeds, coriander seeds, bay leaves, cloves, green & black cardamom, black pepper, cinnamon and saute for a few seconds. It will smell divine.
- Now add the coriander stems and saute for 30 seconds.
- Now add the hing and coriander powder.
- Then add the besan and stir continuously on medium flame, till the besan is not raw anymore and changes colour and starts to separate from the oil. Take great care not to burn it. This step may be omitted if you’ve managed to get a thick stocky dry-ish paste that is not runny. The besan is added mainly for the purpose of drying out the consistency of the paste.
- Now add the garam masala and saute for a few seconds.
- Now add your peas paste and mix well. This takes a bit of effort and patience.
- Once well mixed, allow it to slightly roast for a few minutes on a low or medium flame, gently stirring continuously, until the remnant moisture has evaporated and you are left with a paste as seen in the picture and a little browning here and there.
- Remove from flame and finish with chopped coriander leaves and mix well and keep aside till it cools.
To prepare the dough:
- Knead the flour into a soft pliable dough. Work it nicely till smooth & soft. Finish with a glaze of oil and cover with a moist cloth or cling film or lid and keep aside to rest while your stuffing cools.
- For kneading, I tend to use the water that I add to the mixer jar right in the end after I’m done making the peas paste, to use up the remaining paste stuck in the jar. Why waste it!
For making the parathas:
- Separate your dough into smooth balls and flatten slightly.
- Make balls out of the peas paste. As you do that, you can remove some of the spices used in the tempering like bay leaves or cinnamon which may interfere with rolling out the paratha.
- I like my parathas to be oozing with the stuffing (as you can see in the picture) so I make the stuffing balls larger than my dough balls. But if you are new to rolling parathas /flatbreads, keep the stuffing ball smaller so you don’t end up with a sticky broken mess of a paratha while rolling, as it needs a gentle hand with just the right amount of pressure.
- With a rolling pin, partially roll out the dough ball just enough to be able to wrap up the stuffing ball.
- If you have enough practice rolling, then try to roll in such a way that you put more pressure on the sides and less in the middle to keep the sides thinner and the middle thicker so the stuffing doesn’t crack out of the middle when you roll out the stuffed ball. If you aren’t comfortable doing that no worries, just keep the stuffing smaller and the overall size of the parathas also on the smaller side so there is no difficulty in handling the paratha.
- Make all your stuffed dough balls and keep aside.
- Now heat a griddle. I use a cast iron one. You can also use a non-stick one.
- Gently and carefully, roll out the stuffed dough balls into parathas of your desired size and thickness, using some flour for dusting.
- When the griddle is hot enough, gently place your paratha onto it and let it roast on a low flame for bit. Then flip over carefully and roast the other side on a medium flame till a couple of light brown spots appear on that side. The time it takes will depend upon the thickness and heat of the griddle as well as the thickness of your paratha. You should get a fair idea a couple of parathas later.
- Now smear some oil/ghee on the side facing up and flip over. You may turn the flame to high at this point provided your griddle is not smoking hot already.
- Now lightly press the paratha with a flat spoon as you swivel it around in a slow circle.
- Now smear oil/ghee onto this side too and flip over and do the same.
- Keep an eye on the heat. The griddle should never be so hot that you start getting black spots or the paratha starts sticking. Medium-dark reddish brown spots are what we’re looking for (see pic).
- Keep at it till it is roasted to your preference, adding more oil/ghee if required. Needless to say, more is always yummier in the case of parathas!
- What I use instead of a flat spoon is what is traditionally used, especially in North India, and is this wooden contraption called a “tikra sekni” which is a small flat thick round disc of wood with a wooden handle sticking out. That makes the shallow frying of parathas much easier and more even. But you can do fine without it too, as most do.
- Top with a dollop of butter (optional) and serve hot and crisp with some raita, pickle, tangy tomato chutney, coriander & mint chutney or even ketchup and a nice little salad.
- Many also carry it along for picnics or journeys as it tastes nice cold too, along with some masala chai.


Aquaculture and Fisheries Technologies for Food and Health Educators, Seafood Professionals, and Communicators
Aquaculture and Fisheries Technologies for Food and Health Educators, Seafood Professionals, and Communicators (Aquaculture and Fish Tech 101)
Date: April 20-23, 2015
Location: Hotel Indigo New Orleans Garden District, 2203 St Charles Avenue New Orleans, Louisiana 70130
Aquaculture and Fish Tech 101 is a Sea Grant sponsored in-service seafood training program designed for food technologists, dieticians, nutritionists, extension agents (home economics, fisheries, aquaculture, seafood technology, food safety, etc.), seafood industry professionals (seafood buyers, distributors, retail personnel), journalists, restaurant managers, and anyone else with interest or involvement in the seafood industry. The workshop will provide information on current issues, developments and trends for fishery and aquaculture industries and products. Program content covers technical aspects of seafood health and safety from water to table. Seafood products from wild caught and aquaculture sources will be discussed from the following perspectives: nutrition, benefits and risks, food safety, quality and handling, harvest and production methods, processing, HACCP, sourcing, distribution and marketing. In addition to national issues, the program will also address topics of regional and local and interest for the Gulf Coast. Formats will include classroom lectures/seminars, local tours of production and processing facilities in support of aquaculture and fisheries industries, demonstrations of seafood handling and preparation.
The Gulf Coast workshop in New Orleans is the third regional program offered. The East Coast workshop held from April 7-10, 2014 in Lewes, Delaware was followed by the West Coast workshop in Astoria, Oregon, October 8-10, 2014.
For additional information about the 2015 Gulf Coast workshop and program, contact:
Seafood Technology Specialist
University of Delaware Sea Grant Marine Advisory Service
Phone: (302) 645-4297
Fax: (302) 645-4213
or visit the workshop Website here.


One of the things I am excited about being able to do on this blog is to share helpful resources for those who are struggling with health issues whether their own or a loved one's. We've had our share of issues, though thankfully nothing too serious, with 4 kids in the house. About a year and a half ago we used an eating plan called GAPS, which stands for Gut and Psychology Syndrome ( a book by Dr. Natasha Campbell-McBride M.D.) It's based on the SCD Diet from the book Breaking the Vicious Cycle by Elaine Gottschall B.A., M.Sc. , which was created to heal or improve Crohn's disease, ulcerative colitis, diverticulitis, celiac disease, cystic fibrosis, and chronic diarrhea. Both are excellent books.
Dr.Campbell-Mcbride (a neurologist who also holds a Master's degree in nutrition) recognized the connection between gut health and neurological symptoms as she began researching to help her autistic son and has successfully used her diet to cure hundreds of children suffering from various symptoms of what she has coined "gut and psychology syndrome" including her own son. You can read about how she helped her son through diet on her website. Gut and psychology syndrome includes such things as: autism, dyspraxia, dyslexia, A.D.H.D., A.D.D., depression, and schizophrenia. If you are interested in natural treatments for any of these kinds of issues, I HIGHLY recommend Dr. Campbell-McBride's book! She has also written a book on heart health which I haven't read yet but look forward to getting soon.
Most of the health issues in our family revolve around chronic stomach discomfort, gas (sometimes severe), constipation, moodiness, hyperactivity, a few headaches (I had more than a few migraines before going gluten free), and joint/muscle pain. After much reading and research I decided to try the GAPS diet with the whole family. We stayed on this eating plan for a few months and were very pleased with the results.
While we still eat very well at home, we've had an on and off again relationship with gluten. Also, what the kids eat outside of the home is very suspect. I find it very difficult being vigilant as I try to balance my desire for good nutrition with the social aspects of rejecting 'normal food'. Most recently the kids had a 6 week spree with bread in the house because my daughter was getting tested for Celiac and needed to be eating gluten. Her tests came back inconclusive, but all 3 of my older kids are now having stomach pain and other issues again. Needless to say, the gluten is gone and will remain that way, but some damage has been done and the kids are actually requesting to do GAPS again.
The basic premise of the diet is to restore gut health through nourishing easily digestible foods and probiotic foods and supplements. The goal is to heal the gut so digestion is optimal and the brain and body can function properly again. There is an early phase which is stricter and eliminates all dairy (which may be temporary) but the main diet is based on homemade bone broths, healthy fats,soups, probiotic foods (like homemade sauerkraut and pickles). The foods to avoid are grains, starches, lactose,and sugars (except honey). Here is a list of foods on the Full GAPS Diet.
We are probably not going to do the strictest version of GAPS but we are starting today eliminating all gluten free grains such as corn, rice, and oats (the gluten ones have been out for a while), potatoes and chips, maple syrup,and arrowroot flour (for now, I still think arrowroot is amazingly digestible and unique from other starches). I'll be baking with coconut flour and honey and we'll be eating lots of eggs, soups, and probiotic drinks, and I'm hopeful that this time I can convince my kids to eat real pickles! My two youngest are the only ones who eat any fermented veggies usually.
When you tell anyone about this way of eating, which is similar to Paleo/Primal, often they ask "what do you eat???", as if taking out grains is unthinkable. I remember feeling that way myself, and I also remember expecting my kids to refuse to eat this way. Very surprisingly, the battles I expected never came. When grains were taken out of the picture my kids started eating things I never thought they would. And amazingly, they did it without thinking or arguing. Having more carbs back in the house like chips or bread or rice seems to make the food fight come alive again. I'm looking forward to the peaceful food atmosphere that GAPS seemed to create in our home the last time we did it. Even the kids have fond memories of it!
I will be sharing our journey on the GAPS diet here from time to time, and I'll also be posting some meal ideas and recipes suitable for anyone interested in having a happier belly whether you are doing GAPS or not. Another great resource is my friend Lydia's Divine Health blog. She is also starting on the GAPS diet soon with her kids and her site is an amazing wealth of information and gluten free recipes.


Our Tradition, Since 1980
Alvey's Chocolates has been hand crafting its chocolates for over 30 years.
As great candy makers know, gourmet chocolates are hand marked with each marking representing a different type of chocolate. Among gourmet chocolate makers, each chocolatier customizes their own marks, creating works of art worthy of their effort and brand.
We are proud to carry on the tradition of making custom hand-crafted chocolates out of the best, freshest ingredients. Our candies are often made to order so that they are shipped as fresh as possible.
Alvey’s Chocolates was founded in Richmond, Utah in 1980 by Shari and Cless Alvey. Shari learned to make candies from her Grandma Winget, using old family recipes and techniques. Initially, candy was made only for family and friends, but soon others were asking to purchase her candy. The company started business with four candy bars: Cherry Supreme, Double Dip Mint, Peanut Supreme, and Caramel Nut. Today it offers a full line of boxed chocolates, bulk chocolate products, and a wide selection of candy bars, which are sold in the retail store and to retail candy companies in 10 western states. Janette and Brent Kelly bought Alvey’s Chocolates in March, 2006 and continue to carry on the old fashioned, hand-made way of creating premium chocolates.


I have decided to start posting a weekly baby menu. These will be the actual meals that I am feeding to Dallas every day. I am hoping that this might help other parents that are struggling with ideas of what to feed their babies. I have done my research, and the food that I give to Dallas is food that I feel is appropriate for his age which is 5.5 months. If there are foods in the menu that you have not introduced to your baby yet you should give your baby 3-4 days with those new foods to make sure there is no allergic reaction. Feel free to print a copy of the Menu to hang on your fridge!


Beans That Any Cow Poke Could Love
Charro Beans is a traditional dish named after the Mexican Cowboy… In Spanish called Frijoles charros and Frijoles a la charra or Cowboy Beans…
Can you image how good these must have tasted to a tried and hungry Cowboy, after a hard day of herding livestock? I can image the chuck wagon cook whipping these up for his crew… I read that they often ate them for breakfast, I wouldn’t mind eating them for breakfast…
Prepare The Beans
Preparing the beans for cooking will take most of the time for this recipe and should be started the day before you want them… Some people do not soak the beans, but soaking them unlocks nutrients that are bound in the bean. Every seed or bean has been programmed to lock up nutrients to prevent them from sprouting when the conditions are not conducive for survival, by soaking the beans we activate and unlock the nutrients in the bean, cooking alone does not unlock.
Fresh Beans are the fastest and easiest beans to cook they do not take as long to soften. To make sure you have the freshest pinto beans possible, when shopping for pinto beans look for the lightest colored ones you can find, the darker the pinto bean the older it is, I learned this from experience.
If your beans are older after soaking let them sprout a day or two before using, it is said to make the older beans cook and soften faster.
You can find instructions for preparing the beans here.
Prepare Other Ingredients
- Bacon – Cut into 1/4 inch strips crosswise
- Onion – Peel, rinse, and dice.
- Bell Pepper – Wash, rinse, and dice.
- Garlic – Peel, rinse and chop fine
- Jalapeno Pepper – Wash, rinse and cut up peppers, the juice from hot peppers like jalapenos will get in your skin and will not wash off easily, so if you a sensitive to hot peppers wear gloves, and do not touch your eyes or any sensitive area after touching the juices. When cutting the pepper a smaller cut will release more of the pepper juice and I think makes the dish hotter, so if you just want a little flavor and not too much heat make the cut larger.
- Cilantro – Cut off the stem ends and discard, then rinse cilantro in cool water, drain and chop fine.
- Tomatoes – Blanch and peel, then dice. You won’t need these until the beans are almost done, and can be prepared while beans are cooking.
I don’t have an exact measurement for water, I add from 2 – 3 inches over the top of the beans before adding anything to them, it might be 4-6 cups if you need a starting point, but 2 or 3 inches is my measure, more water more juice. You could also substitute vegetable or chicken broth for water. Water works for me, it is cheap.
Putting It Altogether
Start by crisping up the bacon, and softening the onion, garlic & bell pepper. Then add the beans, water, powder seasonings, everything except the tomatoes.
When the beans are getting softer but are not done, add the tomatoes, continue cooking till the beans are soft
When the beans are done taste them and adjust seasonings, salt is where I would start then if you think it needs more of something add it.
Do You Make Charro Beans?
I would like to know what you thought of our Favorite Charro Beans, have you heard of Charro beans before, maybe you make your own, let me know what you think, please leave a comment below.
For More Mexican Food Recipes Click Here!
- 1-lb or 2 cups of pinto beans, sorted, rinsed, soaked & drained
- 4 slices thick cut bacon cut in 1/4 inch strips crosswise
- 1 medium onion diced
- 1 medium bell pepper washed, deseeded & diced
- 3 cloves fresh garlic peeled & chopped fine
- 1 – 2 jalapenos washed, deseeded, chopped fine
- 1/2 bunch or 2 cups fresh cilantro washed, chopped fine
- 2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tbsp. powdered cumin
- 1/2 tbsp. granulated garlic
- 1/2 tbsp. powdered sweet paprika or pasilla chili powder
- 1/4 tsp liquid smoke
- 2 cups fresh tomatoes blanched, skin removed & chopped
- In a large pot, add bacon and cook on medium until oils are released, then add chopped; onion, bell pepper & garlic. Cook until bacon is crispy.
- To the pot, add soaked and drained pinto beans, and enough water to cover by 2-3 inches.
- Then add everything else except tomatoes; jalapeno, cilantro, salt, pepper, cumin, garlic powder, sweet paprika, liquid smoke, and mix.
- Bring the pot of beans to a boil, then reduce heat to a slow simmer, let cook till beans are almost soft but not quite done, then add peeled and chopped tomatoes. Continue cooking till beans are soft.
- Adjust salt to taste when beans are done…


Satay plus is a mixture of many Asian spices and herbs that can be used to marinade meat and vegetables to make your dish tasty. It is simple and quick to prepare and cook.
It can be used to marinade almost all kind of meat: Chicken, Beef, Pork, Lamb and Seafood or Vegetables too.
Minimum order: 12kg (12 pottles of 1kg each) for $92US + free shipping
(Available in NZ only)


Looking at the snow flurries ❤
As avid travelers, my wife and I have always had a love for exploring new places and immersing ourselves in local culture. And for us, one of the best ways to do that is by visiting local coffee shops wherever we go.
There's something special about discovering a new coffee shop in a foreign city or town. It's a chance to sit down and relax, maybe chat with the barista or other patrons, and try something new. Whether it's a pour-over from a small-batch roaster or a latte made with locally-sourced milk, every cup is an adventure.
But beyond just enjoying a good cup of coffee, visiting local coffee shops allows us to connect with the community and learn about the place we're visiting. We've made some great connections and learned about local events and happenings just by chatting with baristas and other patrons. It's a small way to feel more connected to the place we're in, and to support local businesses.
So, wherever we travel, you can bet that we'll be seeking out the best local coffee shops. Whether it's a small independent shop or a chain with a local twist, we're always on the lookout for a good cup of coffee and a chance to connect with the community. It's one of our favorite ways to explore the world, and we hope you'll join us on this journey.


📚10 Foods Which Will Help You Sleep
Are you having problem trying to sleep? Well, in addition to a change in your habits and lifestyle, you would also need to change your diet. Make sure you check your diet and see that you’re not eating any inflammatory food, which will ruin your sleep.
If you eat the correct food at the correct time, your body’s circadian sleep cycle will make it easier for you and help you sleep. Confused as to what can make you feel sleepy? Check out this awesome food guide.
Milk or the dairy products you consume have lactic acid, and L–tryptophan, which helps in releasing serotonin, the sleep inducing and relaxing hormone. In addition, you also get calcium, which is good for your bones. In case you hate the taste of milk, you can also choose mozzarella cheese. It has nearly double the amount of L–tryptophan and tastes better. Moreover, if you hate both cheese and milk, then you can try out yogurt, which also boasts of the same sleep inducing proteins.
Nuts are a source of essential minerals for your body. However, some varieties of nuts, more than others can make you feel sleepy. Walnuts, for example, can make you sleepy because they are a great source of tryptophan, again the sleep enhancing amino acid. Tryptophan helps in the release of serotonin, the relaxing hormone.
At the same time, it also helps in the release of melatonin, the hormone that regulates your ‘body clock’ and maintains your sleep cycle. Moreover, it has been found that walnuts are a source of melatonin itself, according to a research conducted by University of Texas.
Almonds, on the other hand, are a great source of magnesium. Magnesium helps in inducing sleep and can also reduce your headache. If you have lower magnesium level in your body, you might find it hard to fall asleep.
Even pistachios are a great source of protein, magnesium, and vitamin B6. All of these factors are responsible for a better sleep. However, make sure to keep the dose light, because over consumption might keep you up at night instead of making you drowsy.
3. Green Vegetables
Strangely, a balanced diet helps you to fall asleep easily, and a diet isn’t balanced without green vegetables. If you hate green vegetables, make a salad with dinner. This could drastically speed the bedtime ritual. Veggies like lettuce is filled with lactucarium, and that has an effect similar to opium for your brains. What does is to help your brain relax properly.
Similarly broccoli, which also contains fiber, can help you have a restorative session easily. Make sure that you have ample amounts of food that contains fiber. Broccoli, beans, and even raspberries can help you with that while keeping your body fat low.
Coffee before bed can make you feel active. However, tea makes you calm. Certain types of tea, like the chamomile tea, can even make you feel relaxed. Even if you avoid caffeine during the day and in the evenings you’d need some decaf at times to maintain your normal sleep cycles. Tea, be it any variety, helps a lot in that regard.
In addition to chamomile tea you can have green tea. Green tea is rich in theanine. Theanine helps in promoting sleep. If you are habituated with coffee during the day make sure you choose the decaf tea at night. A single cup serving can go a long way to make you happy and sleepy.
Believe it or not, if you’re hungry, you’d have trouble sleeping. Even if you are habituated with dieting and starving, make sure to make your stomach happy before you retire to your bed for the day. So, if you’re not feeling sleepy you can definitely have a small bowl of cereal before bed without feeling guilty. If you can grab a packet of whole grain, low sugar cereals, then it would be awesome. Now, you might ask, what’s the science behind this? Foods like cereals, or whole grains, have carbohydrates, which increases tryptophan levels in your blood.
If you have problem falling asleep at night, fruits like banana might help. Why? Bananas are a rich source of potassium and magnesium, which are responsible for calming your body and making you feel drowsy. Don’t love bananas? Use cherries and bananas to make a smoothie and drink it up just before dinner.
Oatmeal might not be tasty, but it’s are great for making you sleepy. Oatmeal contains fibers, silicon, potassium, magnesium, and phosphorus. That’s a whole lot of minerals in a single dish. What’s more, oatmeal is easy to prepare, easy to digest, and an inexpensive option as a food. Just make sure to go easy on sweeteners and you’d have a dish you can be proud of. If you want you can top it with strawberries or cherries.
Eating seafood like tuna and salmon is a great way to get rid of insomnia, sleep apnea, and sleep related issues. These contain vitamin B6, which can help you relax your brain and fall asleep. Even lobster and shrimp is also a great way to boost your sleep cycle.
If you’re a foodie, you’ll love this. Having a bit of turkey is a great way to fill your grumbling stomach. So, what makes turkey so special? Once again, it is tryptophan, and the conversion of serotonin to melatonin. Although according to some sleep experts, eating turkey doesn’t actually make us sleepy.
10. Dark Chocolate
This list of great foods is incomplete with the chocolate and the sweetness in it. For chocolate lovers, sleep comes easily. And what’s more, you can have chocolate at any time of the day. It also contains serotonin, which makes you feel relaxed. Additionally, chocolate has numerous health benefits and is tasty.
So, now that you know about these amazingly delicious foods, which can help you fall asleep easily, it’s time to turn off your computer or put away you phone, have some chocolate and go to sleep.


New York City is the place where modern meets luxury and where the magic happens. If you find yourself in Manhattan, you might want to check out the newest restaurants. Famous for its landmarks and dazzling gastronomy, the city helps you build memories to last a lifetime.
If you must attend a business dinner and want to impress the attendees, our NYC female escorts are your solution. Or maybe you want to enjoy fine dining in the companionship of premium Manhattan escorts we offer you. There is an entire etiquette for eating out in New York. One thing is sure, our independent escort New York will enhance your upscale dining experience.
Why Choose Fine-Dining Restaurants in Manhattan?
Besides the well-known attractions in New York, the city also offers you an endless list of dining choices. You can make a culinary tour of the city that never sleeps by visiting the hottest establishments. First, you might want to enjoy a cup of coffee or a classic breakfast in the morning. Many locations offer brunch services ranging from the well-known French omelet to more fancy dishes. You can choose to dine either at a well-established restaurant or a trendy, newly-opened one. Different places have different characteristics, with differences such as the dress code. However, you will be offered premium services to get the best out of your enjoyable evening, no matter your choice.
Usually, top-notch restaurants will welcome you with an a la carte menu designed to facilitate your decision. The fine dining menus are known to include many courses accompanied by the finest drinks. You have endless choices, from the beloved bagels, sushi, or the classic American steak and ribs to the more sophisticated oriental dishes prepared with fancy spices. If you want to be pleasantly surprised by a special meal, try to ask for the signature dish prepared by the chef. Italian cuisine, appreciated by many, is also highly present in the city. Depending on your preferences, New York's finest dining will undoubtedly delight your taste buds.
What Services Can You Expect from the Top Restaurants?
Gastronomy is present in each part of the city, meaning you can choose between the best-tasting recipes around the world. Relaxing in the company of our stunning Manhattan escorts during a dinner date is a great way to escape from your daily routine. Our agency helps you access the highest quality escort services. We will make recommendations based on your preferences to make choosing the perfect companion easier for you.
While they have diverse specifics, the most fine-dining restaurants use the same methods to ensure the best client experience. Besides the exquisite setting, unique cooking techniques, and serene atmosphere, the most exceptional establishments stand out with premium services, such as:
Fine-dining restaurants focus on offering the best experience for their guests, including not making them wait. Many prestigious restaurants have implemented modern reservation techniques that enable clients to reserve tables without difficulty. Our agency works with independent escort New York who are very skilled companions, and they usually choose high-end restaurants as meeting places. A proper reservation management system helps the restaurant and the guests to save time, resulting in satisfied clients. Technology plays a crucial role in improving the reservation system. If you want to take the date night to a higher level, consider reserving an exclusive table at one of the high-end restaurants in New York.
If you successfully reserved a table for you and one of our most fabulous NYC female escorts, you can now peacefully enjoy the atmosphere of a fine-dining restaurant. You will be welcomed only by professional waitresses, who will make your attendance enjoyable. They will lead you to your seats in a friendly manner. The experienced servers will provide appetizers and drinks, and when you are ready, they will take your order. If you cannot decide, they will offer recommendations. The servers are good listeners and highly effective communicators. The staff members are focused and attentive in what they do, meaning they will provide fast and efficient services without making you feel rushed.
The most talented chefs prepare only mouth-watering meals with care and incredible attention to detail. These professional chefs are experienced in the art of food presentation, and they are very creative in designing menus. In addition to top-quality food, a restaurant offers you a wide range of drinking choices. You could choose a flavorful red wine that goes well with your dinner. The high-grade restaurants dedicate themselves to crafting the perfect gastronomical experience for their clients. As a result, the well-prepared, flavored dishes will surpass the expectations of every gourmet. The appealing food choices will leave you with a great impression, making you want to revisit.
What Are Some High-Reviewed Restaurants In New York?
So, what is the perfect location to spend a wonderful evening together with elegant Manhattan escorts? With so many available choices, it can be hard to decide which place to visit. Each restaurant is unique, so the best way to make your choice is based on personal preferences or recommendations. Needless to say, in New York, you will be welcomed only by professional staff, premium serving services, and food for every taste. An independent escort New York provided by our agency might help with recommendations, but places with a great location and highly-reviewed by clients can also be inspired choices. That being the case, some beloved establishments worth mentioning are:
One of the most appreciated of its kind, Boucherie is a traditional French restaurant situated in the heart of West Village. Clients describe it as an elegantly designed restaurant with a cozy atmosphere. The moment you walk into Boucherie, you feel like visiting Paris. The experience is completed by the large bar area, with an excellent selection of wines, absinthe, and cocktails. The menu includes authentic French meals and dry-aged steaks. The French butter used for cooking enhances the flavor. Food commonly mentioned in reviews include the French Onion Soup, New York Strip Steak, Paris-Brest, Croque Madame, and the classic Croissants.
Marea is a great Italian and seafood base restaurant located between Broadway and Seventh Avenue. If you are a big fan of seafood or high-end Italian cuisine in general, Marea is the perfect dining choice. The elevated Mediterranean cuisine features fresh, well-flavored lobster, oysters, and octopus as appetizers. The main dishes have a wonderfully complex flavor palette, and the rich taste highlights the ingredients used. Highly recommended meals include Casarecce with crab and the signature dish, octopus and marrowbone fusilli. As for dessert, the sweet Pavlova and the heavenly Tiramisu are certainly worth trying.
The Best of New York
If you want to live a truly memorable experience, consider visiting the elite restaurants in New York. Michelin Star is a mark of distinction obtained only by the most prestigious chefs and restaurants. New York is the city with the most stars in the United States, with many two and three Michelin star restaurants you can visit. Some examples include Eleven Madison Park, Le Bernardin, Masa, Per Se, and many more fine-dining restaurants, each with its own specific. There is no doubt that in New York City, you will enjoy food fit for kings. And what is better than dining in the company of a glamorous lady provided by our agency? We do our best to ensure discreet, top-notch services with benefits for our respected clients. The elite ladies who work with us are looking forward to enjoying an exquisite culinary experience with you.


À propos du projet
Afficher la liste des besoins
Powder of fruit and vegetables, proteins and superfoods
Sustainable packaging made of bioplastic from corn that is totally compatible with the planet. Stickers for the packaging with the product identification. Recyclable cardboard boxes for shipping.
Cajas de cartón reciclables para los envíos de los zumos.
Compra de envases sostenibles fabricados con bio plástico proveniente del maíz totalmente compatible con el planeta.
Compra de selladora para cerrar los envases.
Compra de los utensilios para la manipulación de los alimentos.
Coste de la página web para los primeros 3 meses.
Costes de los gastos de envío para la compra de los diferentes materiales.
Registros sanitarios, licencia de actividad local, etc.
Compra de mobiliario para almacenamiento así como para manipulación de los alimentos.
|Total||€ 3.300||€ 6.120|
We believe that we all have the right to take care of ourselves with products that come directly from nature. We are fortunate to live in a world that is full of superfoods capable of providing us with the essential ingredients for our health. Therefore, we must take care of our BODY, as well as our PLANET 🌍 using the sustainable resources that it provides us.
BODY: Our juices and proteins are made with high-quality natural and organic ingredients to give you the essential vitamins and minerals that your body deserved. They do not contain added sugars, we only use organic fruit and vegetables turned into powder. They also do not contain preservatives, since the way to preserve these juices is the dehydration of fruits and vegetables.
PLANET: With this idea, the aim is to reduce the consumption of the actual juices that are packed in bricks or glass. In this new format, fewer resources would be used, in addition to being sustainable since our packaging would be made of bio plastic from corn that is completely compatible with our planet.
Thank you very much for your interest in our project. If you decide to collaborate with us and put down on our sustainable, organic, ecological, natural and healthy products, we will be immensely grateful. We have all the desire and enthusiasm necessary and much more!
Who are we?
At HONU SuperBlends we are committed to a healthy diet 💚, organic 🌱, of natural origin 🌍 and rich in essential nutrients. We focus on proteins, blends and superfoods to provide you with all the benefits they have and bring you closer to an excellent state of health.
HONU SuperBlends is a lifestyle that revolves around the well-being and health of people, as one of the fundamental pillars of a full and happy life 😊.
But what exactly does HONU mean?
HONU means turtle in Hawaiian 🐢. What turtles have especially is their shell because it protects their body. They are one of the oldest reptile groups in existence. Therefore, we want your health to be your protection.
Are you signing up to build your shell? 💚
What is our goal?
This project is mainly characterized by an ecological, healthy and sustainable consumption of fruits and vegetables that do not contain added sugars or preservatives. And how do we get it? Well, simply with the powder format of these! In addition, being powder, they take up less and therefore less resources are used to pack them.
What you want to achieve with this project is:
- Reduce the consumption of juices in bricks or glass, the production of which has a great environmental impact.
- Promote the consumption of fruits and vegetables free of added sugars and preservatives, free of allergens and intolerances, without genetically modified organisms and that are organic, sustainable, natural and healthy.
Pourquoi est-ce important
HONU is born out of love for all People and for Mother Earth. We believe that real food is one that respects the body and the planet.
In today's society it is difficult to have a complete nutrition rich in nutrients, since we hardly have time due to studies, work, and other activities. In addition, the food industry does not make it easy for us with the foods that are produced today full of sugars and preservatives. But the truth is that our body has been created to feed on all kinds of products that come from the earth such as water, vegetables, fruit, cereals, legumes, etc. So we need more of our natural fuel and less of the artificial one such as processed meat, sugar, pastries, French fries, coffee, saturated fats, hydrogenated oils, preservatives, alcohol and others. Many of the diseases are the result of this artificial fuel that we consume. It is vitally important to feed our body with the essential nutrients that come from the planet in a natural and sustainable way.
This project is aimed at ALL kinds of people who want to have a diet rich in nutrients that come directly and only from organic fruits and vegetables from Earth, in addition to having a commitment to the environment.
We are people interested in healthy and sustainable nutrition, and concerned about the diet that is being carried out today. Little by little we want to contribute our bit to change this. Starting with the creation of these sustainable, ecological, organic, vegan and natural juices and protein powders that will provide us with those essential nutrients that come directly from Mother Earth and that our body so badly needs.
We always try to buy products of plant origin, organic farming, that have not been genetically manipulated, so that all their natural nutrients are preserved, which are what provide us with the fuel that our bodies need to maintain their health and well-being.


Kathryn Fulmer is a culinary school graduate who turned her childhood dream into a reality with her handmade biscuits.
Bayshore Biscuit Company, opened in November 2016, is a catering company that specializes in “biscuit bars.” The biscuit bars offer a unique catering experience to consumers, with the biscuit being the center of attention.
“You can give someone a biscuit but if you have the whole spread like a biscuit bar and you’re able to customize it with fried chicken, pimento cheese, sausage gravy. Really the options are endless” Fulmer said. “It gives a new experience and a new life to the biscuit that people maybe didn’t always think about.”
Fulmer’s passion for making biscuits started in her grandmother’s kitchen when she was only 10 years old. Throughout the years, she has perfected her recipe.
“Biscuits as simple as they are, can be quite complex because the littlest measurement off of your ingredients can really throw off the recipe,” Fulmer said.
In early March, Bayshore Biscuit Company was a first-time participant in the Hyde Park Market in Tampa, Florida. All 250 biscuits sold out in only three hours.
“The strawberry biscuit was the best I ever had,” Michael Raphaely said, a first-time customer.
Fulmer plans to continue to participate in local markets, but she also wants to focus on the catering experience that Bayshore Biscuit Company has to offer.
“It’s different, but people love it,” Fulmer said. “People love different foods. So I’m really hoping to grow the catering side of the business and really give people an experience that they won’t forget.”
If you’re interested in having a biscuit bar at your next event, you can visit www.bbiscuitco.com for catering information. Bayshore Biscuit Company is also on Facebook and Instagram where you can find information on upcoming markets.


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Excited to discover which Payton’s product is your favorite? Visit us today at the Indianapolis Sam’s Club on 5805 Rockville Rd in Indianapolis, IN.
We’ll be serving Payton’s Barbecue Pulled Pork sliders!
You can still find Payton’s Barbecue Pulled Pork and Taco Meat in all participating locations. However, due to the current pandemic, there will not be any in-store demos until further notice.
We’ll all get through this together.


[via Denizen Online Magazine
We venture into Ponsonby Road local Conch and find a backyard café worth shouting about.
Tipped off by a fellow foodie, we wandered into Conch Records recently, intent on finding out more about their latest project; a mysterious new day time restaurant serving up delicious South American fare.
Open for both breakfast and lunch, you only need to wander past their wood fired pizza oven and into the open air courtyard to see what all the fuss is about. Pared back, intimate and quieter than the hustle to be found on Ponsonby Road, we quickly nabbed one of their wooden cabanas, lapping up the afternoon sun streaming through.
While the menu changes each week in order to appeal to the creative whims of the chef and the availability of in-season produce, some dishes are kept on as crowd pleasers, the emphasis on healthy, fresh food with a South American bent.
Ravenous, we took chef Bevan Kaan’s advice and opted for the organic lamb shoulder with asparagus and market greens. Slow cooked for three hours, it’s melt-off-the-bone tender and we certainly hope this is one dish that remains on the menu. Their wood fired quinoa and sweet corn cakes with spicy pickles and a hearty serving of fresh guacamole was another stand out, and with the taste of wood fire lingering long after our meals were finished, we left feeling undeniably satisfied. If you’re hungry and looking for a chilled out space, this secret boteco will certainly hit the spot.
Conch is open from Wednesday through to Sunday, with breakfast available from 8am – 12pm and lunch from 12pm to 3pm.


Have all your delicious elderberries, but don’t quite know what to do with them? From warming teas to refreshing cocktails and everything in between, look below for suggestions!
Elderflower, Lemon and Honey Tea
One of the simplest ways to use elderflowers is in an elderflower tea.
2-3 Tsp elderflowers
juice from 1/2 a lemon
1 Tbs honey
Bring water to a boil, and let stand for 20 seconds, then pour over the elderflowers. Let steep for about 10 minutes, then add lemon juice and honey.
Though a slightly less saintly way to consume your elderflowers, it is still delicious. It takes a while for the infusion, but the endless list of cocktails using elderflowers more than makes up for it. The recipe below is for the basic liqueur.
1 liter Vodka
flowers from about 15 elderberry flower heads
Peel from one lemon or lime
Sweetener of choice (maple, honey or white sugar each give it a unique flavor)
In a glass jar, completely cover elderflowers with vodka, mix in citrus peel and sweetener of choice. Cover and leave to infuse for one month, stirring or shaking occasionally. Strain after one month and enjoy!
A good way to use elderberries is mixed into drinks as an elderberry syrup. We added a few spices to make it an extra flavorful treat.
1 1/2 cups fresh or frozen elderberries
3 1/2 cups water
1 tsp cinnamon
1 tbs dried ginger powder
1 cup honey
Combine the elderberries, water, and spices in a pan and boil. Lower the heat and simmer for about 45 minutes, until it is about half the original content. Pour it through a strainer to remove the berry skins, discard the skins. Let the elderberry juice to cool, then stir in the honey, stirring or whisking until it is smooth. Keep in fridge for up to two weeks, or freeze.
If you want a way to use raw elderberries, look no further. This vinegar takes all the pure elderberry goodness, and concentrates it into a useful vinegar.
Fresh or frozen elderberries (3/4 of a jar)
1 jar vinegar (apple cider or white)
Place clean elderberries in a glass jar, up to about 3/4 full. Fill jar with vinegar, cover with a non-reactive lid. Shake and store for 3 weeks to a month, shaking occasionally. After aging is finish, strain and dispose of skins & seeds. Use vinegar as a part of salad dressings, in switchel, or many other uses.


There comes a point in one’s life (mine) where consuming leftovers day in and day out results in an astounding “Enough!” emanating from my lips. Not surprisingly, the MO shared the same sentiments so we decided to go out for lunch. I decided on a place called Mizi’s Bistro in town. I felt this was the place to take said MO for lunch, knowing that they served big-sized portions (I did some advanced research scouring the local food blogs)
Mizi’s isn’t a big place, but they have a set lunch going for the princely sum of $6USD per head. You have your choice of soup, main course, a soft drink, and you can eat all the ice cream you want for dessert (that’s right). I chose the mushroom soup (don’t blech, Miss Miller) and it was delicious, thick and creamy and doesn’t give the impression of coming from a can.
The MO chose a grilled chicken smothered with mushroom sauce, and when it appeared even he was startled with the generous portions. He finished it, by the way.
As for myself, I ordered a club sandwich. I think they should have renamed it the Windows 7 club sandwich, the thing was just so darn big. It made the Windows 7 Whopper pale by comparison.
Last but not least, we helped ourselves to some overflowing portions of wonderful ice cream (I didn’t want to take pictures of the ice cream that we guzzled because it would reinforce the image that we were piggish) All in all, it was a very nice lunch, but I am just so full (burp!)


Today I want to analyze my past eating habits and influences.
I grew up in a Mexican Family.
Food is central and sometimes the main attraction to most events, parties, gatherings and everyday life. Planning out breakfast, lunch and dinner usually takes place right after the previous meal is consumed.
Now, being in a Mexican Family does not imply that the only thing we ate was Mexican food. Far from it. Living in the border, there was a lot of variety of food. Pizza being a Saturday night favorite, Burger King, McDonalds; all those were family favorites.
When I was young, under 8, I was allowed to eat anything and everything I wanted. I wanted ice cream, “sure thing!” I wanted flour tortillas with butter (OMG), “how many?” Things like quantity and quality didn’t really factor into what I was eating. And honestly, it was the best time ever. Now, I believe at this time is when I started to get plump. Bear in mind, that I had my go at any food that I wanted to eat. I think to this day, I long for those days.
The kicker was the way it changed, overnight almost.
I began to be told “no.” There was less on my plate. I was denied the foods that brought me comfort. No more gansitos (Mexican snack cake), twinkies, and other snacks. Chips were only when we had a party or during the Super Bowl (I think this is when I developed my love for football) I could only have one soft drink and then water. (Now, why I would have soft drink at 8, well, that’s marketing for you. My kids don’t even touch that stuff) My food consumption had drastically changed.
And then my sister started eating solids. Now, I love my sister with all my heart, and there is nothing she can do that is wrong in my eyes. I defended her with my life, growing up. She was my baby and I would be dammed if someone or something hurt her. That said, she was a very picky eater. So much so, that there were things she wouldn’t eat. And so, my parents would buy the things she would. Like mini pizzas, cheese, flour tortillas, chicken nuggets, apple juice, the thin ham (sliced to almost tissue paper thickness) etc. I was told these foods were for my sister, to not eat them. If I wanted juice, I had to drink the orange/grapefruit because it burned the fat. (I WAS FREAKING 9 yrs. old!!) The apple juice was reserved for my sister since that’s the only juice she liked. Anyway, all those foods that were bought, were for my sister since she didn’t eat anything else. I didn’t get mad at her, though, it wasn’t really her fault. I was upset that all of a sudden, I had my go at food and then it was taken away. I was mad at my parents. How was it fair to deprive me of food that EVERYONE ELSE was eating?
So of course, I did what any kid/teenager/adolescent would do, I started sneaking food. This began around that time. I would get food from other places; grandparent’s house, aunt’s house, friend’s houses. I would hide my candy from parties and if they gave out chips, I would hoard them and hide them. I would wake up in the middle of the night and go to the kitchen and make myself a sandwich (one of the small pleasures in life) and eat it in the dark corner so no one would hear me. When the boy scouts would sell chocolate at school, I would use my allowance to buy 5-8 of those things. Wouldn’t tell a soul and eat them in my room and hide the wrappers. During lunch (we couldn’t buy our lunch ourselves, parents had to pay for the school lunches at my catholic school) I would sometimes throw away my lunch before going into the cafeteria and the teachers would feel bad for me and get me a hot lunch. This was usually when there was pizza, lasagna or chicken nuggets.
* I learned all the tricks to get the foods that I wanted.
* I learned how to sneak eat.
* I learned that all diet food was gross.
* I learned that I was too fat to eat all the good food (looking at my pictures from back then, I was certainly not fat, not even close.)
* I learned that what I wanted was not important.
* I learned that the foods for others in the refrigerator is not for me (hence why I still have a hard time eating food from my refrigerator if I bought it for the kids or my husband)
* I learned that I would eat just to spite my parents
* I learned that I would eat to feel good about myself.
Food brought me comfort. Food has ALWAYS made me feel better. The association of food with celebration was ingrained in me early, and it has never subsided.
It is these factors that I learned that has prevented me from realizing that food is just an energy source. I have heard the term “EAT TO LIVE, NOT LIVE TO EAT” many times, and I really, really want to make this my motto.
But inevitably, I fall back to emotional eating.
If I feel sad, I eat.
If I am happy, I eat.
I know that I have to work on this. It’s one of my major, if not the biggest obstacles I have in obtaining my goal.
Food is not my comfort, I’ll have to remember that.


When I first wrote this recipe, we had just moved into the new house and were without the internet. Most of the times, I would surf the web looking for yummy recipes on my phone. A good friend happened to send me a recipe for sloppy joes. A “classic” favorite of the families that I was sure to please the family. It was on my Facebook wall. I thought I had book marked it and here comes the day to make them and…oh where oh where did that recipe go? (Don’t worry, I’ve since figured out “The Pinterest.”)
So I did what I normally do…. I made it up! A lot of times if you want to make a classic family favorite into paleo, you have the basic idea. Sit in your thinking chair if you must, and make it up! I knew that sloppy joes is a tangy, tomato-ee, beefy dish. The recipe my friend sent was actually for bison, so this is what I had on hand.
Here’s what I made up for this messy, yummy, classic:
⦁ 1 pound of Ground Bison
⦁ 1 Jar or Large Can of your Favorite Plain Tomato Sauce (I even used the cheap kind! But stick to Marinara.)
⦁ Mustard (2 -3 Tablespoons, depending on your taste.)
⦁ Italian Seasonings
⦁ Bay Leaf (I have dried minced, but a whole leaf may work just fine.)
⦁ Garlic (Fresh or Powdered would work.)
⦁ Finely minced onions
⦁ Finely minced green bell peppers
Start off by browning the bison. Be careful though, you definitely don’t want to over cook it. Drain the bison if necessary and add the jar of tomato sauce. My Ninja blender came with a food processor attachment that will blitz any veggie into the tiniest pieces. You may even consider adding a carrot if you have one. This is so convenient when adding bell peppers, onions, garlic, and carrots into the meat being less easily detected by discerning palates (eh hem…my dear husband). Take a small sauce pan on the side with some olive oil, add these veggies and cook them till softened. Add them to the sauce that should be simmering away by now. Add all of the seasonings listed above.
The great thing about this is you can use what you have! Whether you have beef, or bison, organic sauce or not, all the veggies or half of them…You can make it delicious.
Let the sauce reduce until it is thicker and sticking to the ground meat. Taste as you go and adjust your seasoning as needed. To me, this can actually taste very similar to canned “manwhich” only better. It is a little more time, but you can feel safe knowing what ingredients went into your sauce and that there aren’t any unhealthy additives or preservatives.
We served this on top of some of Pamela’s Gluten Free Corn Bread mix and it was absolutely delicious! Make yourself some zoodles and a salad and you have a healthy meal fit for a king! Not paleo? No worries! This is a great recipe for anyone out there trying to pull the processed foods and additives out of their diets.
I hope you enjoy this recipe. I’m sending messy hands and faces from my make it up, Common Sense kitchen to yours. I hope you’ll come back next week to see what this crazy mom, Common Sense Cook gets her kids messy with next.
Ami M. Lee, The Common Sense Cook


Watermelon is a super fruit found in almost all parts of the world. There are lots of health benefits of eating watermelon for both men and women.
Watermelon juice helps to provide you with enough water that your body needs. It is a very soothing food to your body and also helps to rejuvenate your skin.
The red color in watermelon comes from a nutrient called Lycopene, which is very much helpful for our vision.
The major two vitamins that present in watermelon are vitamin A & vitamin C.
Here is Why Watermelon is Good For You
1. Refreshing Food in Summer
Watermelons keep you hydrated in summer and decrease the chances of heat stroke. Also, watermelons keep you refreshed and prevent you from getting sick.
2. For Better Hair Growth
Watermelon is very helpful for promoting hair growth for both men and women. Watermelon helps to increase the arginine level in our body which helps to maintain good blood circulation level in the scalp.
3. Watermelon Flush Toxins from our Body
Watermelons contain high sources of potassium which helps to flush out toxins from your body.
4. Watermelon Benefits for Skin
Watermelon keeps your skin hydrated and moisturized which helps your skin to stay healthy and shiny.
5. Maintain Blood Pressure Level
The magnesium and potassium contained in watermelon keeps your blood pressure level normal.
6. Helps in Erectile Dysfunction
An amino acid called citrulline is present in watermelon which helps to cure erectile dysfunction problems in men.
7. Watermelon helpful for Muscle Soreness
Sometimes our muscle sores due to any hard exercise. In that case, watermelon is very helpful to get rid of muscle soreness.
Benefits of Watermelon Seeds
Usually, we throw the watermelon seeds after eating the red portion of the watermelon. But you should know that watermelon seeds have a good nutritional value in our life. It is packed with omega 3 fatty acids, magnesium, and calcium’s which are helpful for our skin, hair, and bones.
So, when eating watermelon keep the seeds aside and dry them in sunlight for 30 minutes. After that, roast it and keep it in a container. Now with your evening snacks, you can add 1 tablespoon of watermelon seeds.
Watermelon is not a digestive friendly food so for better digestion it is better to consume watermelon at day time.


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Sweet potato walnut brownie
"A popular sweet, dessert treat and are a bit ‘more-ish’ – so here’s a delicious flourless variant that is nutritious and a sure hit! Great for lunchboxes too." Tara Diversi APD DVA's Dietetics Adviser
- 1 medium sweet potato (approx. 400g), grated
- 2 eggs
- ¼ cup almond meal
- ¼ cup oil (canola or vegetable)
- ¼ cup honey (or other sweetener)
- ½ cup cacao or cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup walnuts
- Preheat oven to 180°C fan-forced.
- Mix all ingredients into a medium bowl.
- Pour into lined baking tin (lamington tray) and bake for 40 mins.