Step behind the scenes and witness the orchestrated efficiency of our back-of-house brilliance, where the unseen heroes of our culinary narrative elevate food service support operations to an art form. As we mark our , it is crucial to acknowledge the tireless efforts of our kitchen brigade, the backbone of our gastronomic endeavor. Behind the swinging doors, a ballet of precision unfolds as our skilled chefs, sous chefs, and kitchen staff collaborates seamlessly to ensure a symphony of flavors reaches your table. The culinary journey begins with meticulous ingredient sourcing, a testament to our commitment to quality. From locally sourced produce to globally inspired spices, every element is chosen with discerning taste. The back-of-house team’s expertise lies not just in their culinary finesse but also in their ability to streamline processes, optimizing efficiency without compromising on excellence. In the heart of our culinary command center, the head chef orchestrates the culinary symphony with a keen eye for detail and a profound understanding of flavor profiles. The kitchen is a canvas where creativity meets precision, and our chefs wield their knives like artists shaping a masterpiece.
Back-of-house brilliance extends beyond the art of cooking; it encompasses the art of organization. Walk-in refrigerators are meticulously arranged, and inventory is managed with a keen sense of timing, ensuring freshness and minimizing waste. The back-of-house team embraces technology, utilizing state-of-the-art kitchen equipment that not only expedites cooking processes but also enhances the overall dining experience. Efficiency in food service support operations is not solely about speed; it is about synchronized teamwork and a commitment to continuous improvement. Our kitchen staff undergoes rigorous training, staying abreast of the latest culinary trends and techniques. Cross-functional collaboration is encouraged, fostering a dynamic environment where ideas are shared and innovation is nurtured. The back-of-house brilliance extends to plate presentation, where each dish is a visual feast designed to complement its exquisite taste and here are the findings https://www.bakusolutions.com/food-and-beverage-consulting/. Precision in portion control and an eye for aesthetics ensure that every plate leaving the kitchen is a work of culinary art.
In the realm of back-of-house brilliance, communication is the linchpin that holds the operation together. The expediter orchestrates the flow of dishes, ensuring that each course reaches the dining room at its peak, maintaining the integrity of flavors and textures. This synchronized dance of communication and execution is what sets the stage for an impeccable dining experience. As we celebrate our first year, we extend our gratitude to the unsung heroes behind the kitchen doors, whose dedication to back-of-house brilliance has been instrumental in shaping the identity of our establishment. In the realm of culinary excellence, the back-of-house brilliance is the unsung melody that harmonizes the entire symphony. As we look forward to the years ahead, we remain committed to fostering an environment where the passion for culinary artistry meets the precision of operational excellence, ensuring that every dining experience is a testament to the back-of-house brilliance that defines our establishment.


Escape to new discoveries
Dine like nowhere else at sea with the freedom and flexibility of Freestyle Dining.
Nobody does dining like Norwegian
Ultimate Dining Package
(For Sailings on or after July 3rd, 2015)
The Ultimate Dining Package (UDP) is available via pre-sell or onboard purchase on days 1 and 2 of the voyage only. On 3-day sailings the package is only for sale on day 1. No refunds are available if fewer restaurants are visited. The UDP is nontransferable.
Reservations are not required for UDP guests, however, tables reserved onboard will be subject to availability for reservations made 24 hours in advance. We encourage you to log in to My NCL to make dining reservations in advance for specific night(s) of your cruise.
An 18% gratuity and specialty service charge will be added to the package price.
A 25% discount applies to all a la carte and entertainment based dining and select Specialty Restaurants (Not included in the Ultimate Dining Package).
These venues include: Sushi, Raw Bar, Food Republic, Hot Rock, Tapas Bar, Noodle Bar, Ocean Blue, Ocean Blue on The Waterfront, The Cellars, The District, Murder Mystery, Cirque Dreams & Dinner, Illusionarium, Supper Club, Wine Lovers, Pajama Jam, Bayamo and Pincho by Jose Garces.
The UDP does not include beverages or corresponding gratuity. No kids pricing available for UDP. Excludes all 1 and 2 day sailings. Includes add-ons in Le Bistro such as Fruit de Mer, Lobster and Cote De Boeuf. Does not apply to special occasion/holiday menus (New Year’s, Christmas, etc.).
Latitudes Platinum Guests will receive a $20 discount on the UDP (as they receive 1 complimentary dinner in Le Bistro).
$10 per each additional main course will be charged in Le Bistro & Cagney’s.
Chef’s Table, Jazz Brunch, Carlo’s Bake Shop items, Ice Cream Bar and Gelato are not part of the package.
Specialty Dining Package
(For Sailings on and after August 1, 2015)
With our Specialty Dining Packages, you can savor an array of tastes and unique experiences at our specialty restaurants for one set price. Enjoy the package your entire cruise or tailor it to your schedule by selecting the number of days that you want. Go medium-rare at Cagney’s Steakhouse. Make it al dente at our Italian restaurant. Savor the délicieuse French cuisine at Le Bistro, or try flavors from south of the equator at Moderno Churrascaria, where succulent Brazilian barbeque and other meats are served rodizio-style by Norwegian’s own passadores. The choice is yours and the flavors endless!
Specialty Dining Packages include our steakhouses, churrascarias, French, Japanese and Italian restaurants. You may choose to dine in entertainment-based and à la carte priced restaurants for an additional charge. Dining options vary by ship. Read the FAQs and Terms & Conditions for more details.
|Item #||Description||Per Person Price||Per Dinner Price (pp)|
|3UDP||3-Day Specialty Dining Package||$59.00||$19.67|
|4UDP||4-Day Specialty Dining Package||$74.00||$18.50|
|5UDP||5-Day Specialty Dining Package||$89.00||$17.80|
|6UDP||6-Day Specialty Dining Package||$104.00||$17.33|
|7UDP||7-Day Specialty Dining Package||$119.00||$17.00|
|8UDP||8-Day Specialty Dining Package||$129.00||$16.13|
|9UDP||9-Day Specialty Dining Package||$139.00||$15.44|
|10UDP||10-Day Specialty Dining Package||$149.00||$14.90|
|11UDP||11-Day Specialty Dining Package||$159.00||$14.45|
|12UDP||12-Day Specialty Dining Package||$169.00||$14.08|
|13UDP||13-Day Specialty Dining Package||$179.00||$13.77|
|14UDP||14-Day Specialty Dining Package||$189.00||$13.50|
18% gratuity and specialty service charge will be added at time of purchase.
|Item #||Description||Per Person Price||Per Dinner Price (pp)|
|incl. specialty service charge|
|3UDP||3-Day Specialty Dining Package||$69.62||$23.21|
|4UDP||4-Day Specialty Dining Package||$87.32||$21.83|
|5UDP||5-Day Specialty Dining Package||$105.02||$21.00|
|6UDP||6-Day Specialty Dining Package||$122.72||$20.45|
|7UDP||7-Day Specialty Dining Package||$140.42||$20.06|
|8UDP||8-Day Specialty Dining Package||$152.22||$19.03|
|9UDP||9-Day Specialty Dining Package||$164.02||$18.22|
|10UDP||10-Day Specialty Dining Package||$175.82||$17.58|
|11UDP||11-Day Specialty Dining Package||$187.62||$17.06|
|12UDP||12-Day Specialty Dining Package||$199.42||$16.62|
|13UDP||13-Day Specialty Dining Package||$211.22||$16.25|
|14UDP||14-Day Specialty Dining Package||$223.02||$15.93|
Special Online Pre-Purchase Price. Don’t wait until you get onboard to buy this package. Save $10 if you purchase in advance!
Norwegian Cruise Line Introduces à la carte Specialty Dining
Norwegian Escape, the line’s newest and largest ship, will be the first in the fleet to feature enhanced menus and new per-item pricing that provides even more freedom and flexibility
Norwegian Cruise Line announced today the introduction of à la carte specialty dining at the line’s signature specialty restaurants, providing guests the freedom to savor an array of tastes and gourmet dishes and the flexibility to choose how many courses they wish to enjoy during their meal.
Guests will experience the ultimate in Freestyle Cruising beginning this October on the all-new Norwegian Escape, where they can choose to dine at any of 11 complimentary dining options or experience new flavors at Norwegian’s signature specialty restaurants La Cucina, Le Bistro, Cagney’s Steakhouse and the new Bayamo by James Beard Award winning chef Jose Garces, on an à la carte basis.
Norwegian’s signature specialty restaurants on Norwegian Escape will feature enhanced menus that include favorite dishes and new tastes alike, offering guests the freedom to select how many courses they’d like to enjoy during their dinner, with per-item pricing. Whether guests wish to have a light meal of a favorite appetizer and soup or salad, or indulge in a multi-course dinner featuring Maine lobster, with Norwegian’s new à la carte options, guests will now have the opportunity to create their desired dining experience, just as they would at any land-based restaurant.
At Cagney’s Steakhouse, starters on the new à la carte menu range from $4.99 to $7.95 and main courses from $17.99 to $29.99, featuring Certified Angus Beef® brand steaks, the world’s leading Angus brand and consumers’ top choice for premium beef. At Le Bistro, guests will find delicious new main courses in addition to traditional French favorites, including Bouillabaisse, Pan-Seared Jumbo Bay Scallops and Veal Medallions with Sauce Morrel, starting at $15.99. And guests looking to find a taste of “la dolce vita” will be transported to the Mediterranean when they choose from an expanded menu at La Cucina, featuring antipasti, pasta, risotto and traditional secondi courses starting at $12.99 including Osso Buco alla Milanese, Free-Range Chicken with Prosciutto or Pan-Seared Sea Bass Filet.
Moderno Churrascaria and Teppanyaki will remain at a cover charge of $19.95 and $29.95 respectively, as will entertainment dining including Wine Lovers The Musical and For The Record: The Brat Pack.
Guests who purchase a Norwegian Specialty Dining Package have the freedom to indulge as they wish, as Specialty Dining Packages will allow guests to enjoy La Cucina, Le Bistro and Cagney’s Steakhouse at no additional charge. Guests with a Specialty Dining Package can dine in Bayamo by Jose Garces for an additional fee of $15.
In addition to Norwegian Escape’s specialty restaurants, Ocean Blue on Norwegian Breakaway and Norwegian Getaway will also begin offering à la carte options on October 3, 2015, and the new à la carte dining will be available fleetwide beginning January 1, 2016. Other entertainment dining across the fleet, including Cirque Dreams & Dinner and The Illusionarium, will remain at a cover charge. For those guests who wish to reserve their dining times ahead of time, they can continue to do so via MyNCL; there is no charge to make a reservation and guests will have any à la carte selections added to their onboard account at the time of dining.
Norwegian Cruise Dining
Dining Guide April 2015
Dining guide August 2015
Dining guide September 2015
Dining guide October 2015
Dining guide German
Ultimate Dining Package FAQ
Specialty Dining Package FAQ
© 2015 Norwegian Cruise Line
Last update: August 14, 2015


This cake was moist and not too sweet. To me it was more like a sweet bread than a cake. Very delicious! Will definately make it again.
Meyer Lemon Cake
1 Tbsp butter, plus 8 tbsp. melted
2 Tbsp fine dry bread crumbs
1/2 cup whole blanched almonds
1 1/2 cups flour
1 tsp baking powder
3/4 tsp. fine salt
1 1/3 cups plus 2 Tbsp sugar
1/2 cup milk, at room temperature
2 Tbsp lemon extract
Zest and juice of 2 Meyer lemons
Heat oven to 350 degrees F. Grease a metal loaf pan with 1 Tbsp butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder and salt and set aside.
Put remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.
Transfer the pan to a cooling rack. Prepare glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes, (Do not boil.) Brush the glaze over the hot cake. (The excess liquid my pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.
Makes about 24 macarons
¾ cup (96 grams) almond flour
1 3/4 cups (201 grams) confectioners’ sugar
2 teaspoons raspberry powder*
3 large egg whites*
3 tablespoons (37 grams) granulated sugar
1 teaspoon vanilla extract
Powdered or gel pink food coloring, as needed
Raspberry Swiss Meringue Buttercream:
1/2 cup (3.5 oz/100 g) granulated sugar
2 1/2 large (2.6 oz/75 g) egg whites (to measure the ½ white, beat 1 white in a bowl with a fork and then measure out 1 tablespoon)
1 1/2 tablespoons (22 ml) water
1 cups (2 sticks/8 oz/227 g) unsalted butter, slightly softened
1/2 teaspoon vanilla extract
¼ cup raspberry puree (puree fresh or thawed frozen berries and pass through a fine sieve)
*Note: If you have time, it’s best to ‘age’ your egg whites before using them. Separate the whites, then store them in the refrigerator in a covered container for 48 hours. Bring them to room temperature before using.
Make the macarons:
1. Line a baking sheet with a silicone mat or parchment paper.
2. In a food processor, process the almonds with the confectioners’ sugar and raspberry powder until well blended. Sift the mixture through a medium-mesh sieve into a bowl.
3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed until foamy. Very gradually add the granulated sugar and beat until stiff and glossy. Add the vanilla and food coloring and mix until blended and you have the right color.
4. Add half of the sifted almond mixture and fold it in with a spatula. Add the remaining almond mixture and mix it in a light circular motion. Press and spread out the batter against the side of the bowl. Scoop the batter from the bottom of the bowl and turn it upside down. Repeat this motion about 20-25 times. When the batter becomes nicely firm and flows slowly as you scoop it with the spatula, it is ready to be piped. (When you spoon a little on the baking sheet, it should not form a peak.)
5. Position a rack in the center of the oven and preheat the oven to 375° F. Fit a pastry bag with a .4-inch plain tip (Ateco #4). Scrape the batter into the bag. Pipe out 1-inch rounds of batter onto the prepared baking sheet, spacing them ½ inch apart. Rap the baking sheet firmly against the counter. Dry the batter at room temperature, uncovered, for 20 minutes.
6. Stack the baking sheet with the macarons on it on another baking sheet. Place both sheets, stacked, in the oven and bake the macarons for 13-16 minutes, until slightly crisp (they will crisp more upon cooling). Cool completely on a wire rack.
Make the buttercream:
7. Pour enough water into a skillet so that it comes 1/2-inch up its sides. Bring the water to a simmer; reduce the heat to medium-low to maintain a simmer.
8. In the bowl of an electric mixer, combine the sugar, egg whites, and water. Place the bowl in the skillet of water and whisk gently until the mixture registers 160°F on an instant-read thermometer.
9. Transfer the bowl to the mixer stand and, using the whisk attachment, beat at medium-high speed until the meringue is cool and forms stiff, shiny peaks, about 5 minutes.
10. Reduce the speed to medium and beat in the butter, one tablespoon at a time. Beat in the vanilla. Beat at high speed until the buttercream is smooth, about 1 minute. Beat in the raspberry puree until combined.
Assemble the macarons:
11. Scrape the buttercream into a pastry bag fitted with a .4 inch plain tip (about the same size as you used to pipe the macarons). Pipe a grape-sized dollop of buttercream onto the underside of a macaron. Gently press the underside of another macaron against the buttercream until it spreads almost to the edge. Repeat with the remaining macarons and buttercream. If you like, lightly sprinkle some raspberry powder through a fine sieve onto the top of the macarons. Store the macarons in an airtight container in the refrigerator for up to 5 days.
I am getting there!
A pretty sexy and tasty macaron!


In 1993 we were the first restaurant in London to cook our metre long pizzas in a wood burning oven.
At Pizza Metro Pizza, we honour the great traditions of London’s best Pizzeria.
Our food philosophy is about securing the best ingredients that we can.
95% of the food in our kitchens i.e. bread, sausages, meatballs, desserts etc is freshly prepared every day.
To learn about Italian food is to understand Italian people, their love and respect for food and the role that it has played in their history.
All our chefs are Italian and come direct from Italy to ensure the food is 100% authentic. For the Italians food represents the focal point of their lives and their traditions, bringing the family together every day.
Our dough is made fresh each day from the finest wheat, hand-stretched and cooked on the stone of our wood burning oven.
Our sauces are made from only the finest vine-ripened Italian tomatoes and topped with select fresh Italian mozzarella cheeses, extra virgin olive oil, choice meats, freshest vegetables, herbs and spices.
100% Italian ingredients will make you taste the authentic real pizza Napoletana Not only do we have the best Neapolitan food, made from the freshest and finest traditional ingredients, our menu has a great choice of a tasty wide range of antipasti, and delicious fresh pasta chicken and dessert.
© 2019 PizzaMetroPizza LTD - Pizzametropizza.com. Developer and design by Ariota.it


The Chill Can Technology has been developed by four generations of family beverage industry experience in the United States under the trade name, Joseph Company International. This technology is referred to as ‘Micro Cooling’ and has been in research and development for over 18 years.
SELF-CHILLING BEVERAGE CAN CONTANING A HEU (Heat Exchange Unit) THEREIN
It has long been desired to provide a simple, effective and safe device which can be housed within the food or beverage container for the purpose of cooling or heating the food or beverage on demand. In many instances ice or refrigeration is not readily available in locations such as camping, boating, fishing, beach, etc. In a Self-chilling beverage can such as West Coast Chill, the beverage can has a built in Heat Exchanger Unit (HEU) which uses a C-CO2 adsorbent-desorption system to cool the beverage in the can. The HEU has CO2 gas adsorbed to activated carbons at 10bar. When a certain valve mechanism incorporated in the HEU is activated or depressed, a pressure differential is created between the atmosphere (1bar) and the HEU (10bar). The CO2 gas which is adsorbed to the activated carbons at a high pressure inside the HEU evaporates to the atmosphere. During this process of desorption of the gas from the activated carbon, a reduction in temperature of the food or beverage in thermal contact with the outer surface of the HEU is achieved. Since, there is a reduction in pressure of the carbon-dioxide gas during the desorption process, it absorbs the heat from the beverage as it evaporates to the atmosphere thereby reducing the temperature of the beverage by 30o in a span of three minutes.


Recent research studies have actually found that a pet cat with a healthy body immune system and top high-quality protein pet toys is much less most likely to get ill often. Several top-quality family pet items that minimize the risk of illness consist of pet body immune system booster formula, premium pet body immune system nutrients, as well as premium quality pet wipes. Every one of these items helps the immune system to preserve correct features as well as construct a healthy body immune system that will protect against diseases like cancer cells. When it comes to pet health and wellness and immunity, a cat has whatever they require. This makes their immune system all set to eliminate off disease and also shield them against various other healths issues that can be transferred from pets to pet cats.
Several animal owners have better protein readily available to them that makes the rates of animal wellness products go down considerably. Feline owners enjoy hunting for feline deals with yet most find themselves shopping at the food store or specialty animal store instead of at a neighborhood animal boutique or food resource. The factor is because several animal owners acquire the incorrect foods for their pet dogs. For instance, a lot of people think they are feeding their pet a high protein diet plan when actually it is a low adequate healthy protein. As opposed to utilizing high-quality dog and also feline foods that are created for optimum pet dog health individuals often tend to just buy kitty snacks or other refined foods that are full of chemicals.
Pet dog owners need to try to find high-protein foods that are high in both healthy nutrients and a high amino acid material. There are many foods out there that fall under this classification such as green tripe, dried-out peas, beans, egg whites, wild rice, as well as pleasant potatoes. Environment-friendly tripe and also wild rice are high in healthy and balanced proteins, have reduced levels of fat and also salt, as well as are high in arginine. These 3 foods make a terrific raw diet plan for a cat or dog that has a sensitive digestion system.
Pet dogs as well as cats who have sensitive digestive system systems might have difficulty absorbing raw bones so a good suggestion is to mix meat and bones. Lots of people who are new at pet ownership are shocked to find out that bones can really be a good idea to eat on. Eating bones daily assists pet dogs and also cats break down the hard to digest or take in bones. Canines, as well as felines who are struggling with gastrointestinal issues, will certainly benefit from bones, as long as they are a natural, unprocessed kind of bone. You can include bones in a pet cat’s raw diet plan or you can provide raw bone supplements.
The excellent high-quality protein pet treats protein pet you use can in fact aid your canine or cat to build strong and also healthy and balanced bones. There are lots of producers out there that have a high top-notch protein powder in numerous types like pouches, thick skins, or completely dry blends. The very best method to begin is to buy an excellent quality pup or feline treat from a trusted producer and give it to your family pet. If you observe any halitosis or stomach troubles, opportunities are your pup or cat is not obtaining the nutrition they require from their high-protein pet treats. You can make homemade pet dog treats for puppies and also feline pet cats with the best mix of meats and veggies.
The benefits of providing your animal a healthy protein supplement or cooked food that has live enzymes are 2 layers. First, if you are seeking much better food digestion, healthy protein plays a huge function. Second, healthy protein aids develop a strong body immune system as well as it likewise helps improve metabolism. This suggests your pet will certainly be feeling much healthier. There are several health advantages to feeding your pet dog a healthy, top-quality raw food diet versus a prepared, refined food diet regimen. A healthy animal means a satisfied pet dog.


10 Best Large Breed Puppy Foods Review
You must be very excited to bring your new puppy home. Puppies are surely a bundle of pure happiness, innocence and a lot of fun. However, you need to know that similar to human babies; your puppy will also need a lot of care, protection, affection and proper nutrition to stay healthy and happy.
If you have brought home a large breed puppy and are not sure how to give him the proper nutrition, this article may help you out. Herein we have listed ten best large breed puppy foods. Let your puppy enjoy a tasty meal, while you watch him grow healthy and active.
The Best Foods For Large Breed Puppies
A perfect diet for strong muscles and bones, Iams PROACTIVE HEALTH Puppy Dry Dog Food – Chicken is concocted for puppies aged 1 to 24 months. Made from natural fish oils with DHA (Docosahexaenoic Acid), this puppy diet helps in developing the puppy’s brain and makes them smart. It consists of chicken and eggs, which gives your puppy the required nutrients and protein. It also helps in making their teeth and joint stronger, and in building a healthy immune system.
Your pup will not just love to eat it, but will also grow into an active and happy adult. This diet helps in building the bones and muscles. Nutritional and tasty, the Eukanuba Puppy Dry Dog Food Chicken consists of high-quality proteins, which helps in making the bones stronger. A perfect diet for large breed puppies, it possesses calcium and phosphorus that strengthens the joints. The DHA content helps in developing the brain, making your puppy smarter. The natural beet pulp and prebiotic FOS promotes healthy digestion.
Fromm Gold Puppy Food Large Breed is the perfect nutrition that will not just make your puppy grow stronger but will also enhance their fur. A perfect blend of quality protein that includes chicken, duck, fresh potatoes, carrots and Wisconsin cheese, your pup is sure to enjoy the taste of it. Give your puppy a balanced diet that also promotes healthy digestion. This food is perfect for puppies that are expected to weigh over 50 pounds in their adulthood.
Purina ONE’s SmartBlend Large Breed Puppy Formula is a perfect mixture of taste and health. Prepared from high-quality protein, meaty morsels with real chicken, and rice; this puppy food is also easily digestible. If you have a large breed puppy, this puppy food will help in making their bones and muscles strong, and keep their heart healthy. It also comprises an antioxidant blend of vitamins E and A, which enhanced the immune system of the puppies.
Blue Buffalo Wilderness High Protein Grain Free is something that your puppy will love to eat, as it consists of protein-rich delicious chicken. This puppy food is inspired from the diet of wolves and helps in building strong muscles and bones. The tasty blend of potatoes and peas provide a quality amount of carbohydrates. Moreover, the carrots, cranberries and blueberries content provide rich antioxidant that helps in supporting your pup’s immune system.
Give your puppy holistic nutrition with NutriSource Large Breed Puppy Chicken and Rice Dry Dog Food. If you have a large breed pup and are expecting him to grow over 50 pounds, this is the perfect diet. Made from farm bred chicken, and other high-quality nutrients, this puppy food will strengthen your puppy’s bones, muscles, joints and also the mind. Moreover, your puppy is sure to love the taste of this perfectly balanced diet.
Another perfect nutritional diet for your large breed puppy is Diamond Naturals Real Meat Recipe Premium Dry Dog Food. This food comprises of superfoods, probiotics and a whole lot of protein that is essential for your pup. Apart from making your puppy’s bones and muscles stronger, it also helps in enhancing the immune system with its mineral content. The DHA in this puppy food helps in developing the brain and will make your mutt smarter.
If you have a large breed puppy who is expected to grow into a muscle dog, Orijen Large Breed Puppy food is the best option. Prepared from chicken, eggs, salmon, fruits and vegetables, this diet is filled with nutrition and protein, which is very important for your puppy. The food not just helps in making the bones and muscles stronger, but also makes the puppy smarter. Give your puppy the energy that he requires to grow into a full grown adult. Moreover, the low carbohydrate and low glycemic formula keep the puppy’s blood sugar level in control. Your puppy is sure to enjoy the meaty taste of this puppy food.
Prepared from nourishing ingredients, Hill's Science Diet Puppy Large Breed Dry Dog Food is the perfect recipe for a healthy muscle dog. This large breed puppy food comprises of delicious chicken meal and oats, which is not just tasty for your puppy, but also provides the essential nutrients. It consists of the right amount of calcium for healthy bones, glucosamine, and chondroitin for strong muscles and joints, and antioxidants for an excellent immune system. If you are expecting your puppy to grow string and weigh over 55 lbs, this puppy food may be a good option.
Let your little pup grow into a big strong adult. With Royal Canin Size Health Nutrition Maxi Puppy Dry Dog Food you can give all the required nutrition to your little pooch. This puppy food comprises EPA, DHA, and antioxidants that help in building the immune system of your pup. This diet also helps in developing the bones and strengthens the joints, which is very important if your puppy grows and gains weight. A perfect balance of taste and protein, you can give this to puppy till the age of 8. If you have a large breed pup that is expected to grow into 99 pounds, this is the perfect food!
Get The Best For Your Puppy
Large breed dogs are more prone to bone and muscle ailments. Therefore, they require a high protein diet and an active life. As a puppy parent, your prime responsibility is to take good care of your puppy’s health. And to make sure your puppy grows into a healthy and active adult, you need to make sure they get proper nutrition, regular exercise, and a routine lifestyle.From the above listed large breed puppy foods, the most recommended is the Orijen Large Breed Puppy. With its holistic nutritional benefits and meaty taste, you can give your puppy the dietary meal that it requires.


recipe from Food Network's Sunny Anderson.
- 4 strips thick-cut bacon
- 2 tablespoons butter
- 1 pound Brussels sprouts, halved
- 1/2 large onion, chopped
- Salt and freshly ground black pepper
DirectionsCook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
Serves 4-6 people. And one more thing, I suggest that you pre-steam your brussels sprouts until they're just fork tender . That way they'll roast faster in the pan. Enjoy!


The Ruth Lilly Health Education Center is using a "Nutrition Calculator" developed at Indiana University that uses RFID technology to identify models of food placed on a cafeteria tray. Each food model is embedded with a RFID tag, and the tray is a RFID reader antenna. The computer then pulls the food's nutritional value from the USDA database on the internet. The image of the food, along with a graphical representation of its nutrients are then displayed on an overhead monitor for the class participants to see. From IU Home Pages:
A student can pick up food models and place them on a cafeteria tray. The Radio Frequency Identification computer interface allows children to compare the fat content in a baked potato to that of a serving of French fries. With varying size food models, they learn about food portions and nutritional content. Before the new system was installed, teachers typed in code numbers for each food item (gasp!) and relied on photos to display nutrition information. Now, no mouse, keyboard or barcode scanning is required. "Innovative and hands-on, this new nutrition application helps to further our goal of reaching students in ways not easily replicated in the classroom," said Julian Peebles, president of the RLHEC.
OK. They weren't using barcodes before...but this is better? The reader has to cost a lot more than the $200 or so a good hand-held scanner would cost. I know this was most likely developed by the students at the university, but isn't an understanding of economics part of preparation for an engineering career?


I’m a meat-eater. I love burgers, chicken, pork, and most fish and seafood (I just can’t bring myself to try eel). I like to include a meat-based protein-source at every meal.
It makes me feel more satisfied and fuller longer. However, not everyone shares the same eating habits and beliefs. Whether you’re a meat-eater, vegetarian, vegan, or anything in-between, protein is important for your health.
Why is protein important?
Well let me tell you… Protein is found in every cell of the human body. This substance is involved in multiple vital functions that aid in our growth, development, movement, and reproduction. The protein molecule is made up of amino acids, the building blocks of our body. They are responsible for building, maintaining, and repairing body tissues. Protein is also a great energy source, providing 4 calories per gram. If more protein is consumed than what is needed for maintenance and repair, it is broken down and used for energy. I mentioned in my previous blog that due to protein’s chemical makeup, which includes nitrogen, the body actually uses more thermogenic energy to break protein down. So it takes calories to digest protein.
Some hormones are also made up of protein. They’re responsible for sending chemical messages between nerves and regulating metabolism. For example, insulin is the hormone produced by the pancreas that controls the breakdown and storage of glucose or sugar. Protein also acts as an enzyme or catalyst that increases chemical reactions throughout the body, including the breakdown of food during digestion. Lastly, protein forms antibodies that fight against infection, illness, and disease.
What kinds of proteins are there?
Protein is made up of 20 different amino acids, which can be broken down into three categories:
- Essential – these 8 or 9 amino acids (depending on who you ask) cannot be produced by the body and therefore must be obtained from food
- Non-essential – the body can make these amino acids from essential amino acids or in the normal breakdown of proteins
- Conditional – these amino acids become essential during illness and stress
Protein can be found in a variety of food sources: meat, poultry, seafood, eggs, dairy, nuts, seeds, and legumes, as well as many other plant sources. However, not all protein sources are created equal. Some sources are known as complete proteins, which offer all 8/9 essential amino acids in roughly equal amounts. Complete proteins come from animal sources. Incomplete proteins are found in plants. For vegetarians, vegans, and anyone who avoids meat products, making sure you’re consuming an adequate variety of plant-based protein sources is especially important. If you don’t vary your diet, it’s likely that you won’t consume all essential amino acids throughout the day. Note: it is not necessary to consume all the essential amino acids in every bite of food, just a sufficient amount every day.
How much protein do you need?
A quick rule of thumb for figuring out protein requirements is to consume 0.8 grams of protein/kg body weight or 0.36 grams protein/lb. body weight. To put this in perspective, a 150-lb women needs approximately 54 grams of protein per day.
The Dietary Guidelines for Americans 2015-2020 is a good reference for protein needs in grams and percentage of calories based on age as well as caloric intake. See below:
What plant-based foods are good sources of protein?
Although I am a meat-eater, I wanted to focus on plant-based protein sources. Because who doesn’t enjoy an occasional Meatless Monday? I have to admit I am not huge on tofu but I will include edamame in my list because anything salted is good. Here are the top 15 plant-based protein sources that can help you get all the essential amino acids throughout you day:
I found the perfect recipe from Kayla Itsines’ blog that incorporates several top plant-based protein sources. I’ve relied on this recipe to get me through grad school since it’s inexpensive, filling, and makes leftovers! Unfortunately, when I made it I was out of a black beans and substituted chickpeas. However, I recommend sticking with black beans because chickpeas add a little bit of a chalky taste. I also added as much kale as possible because I love it and it adds great texture. Enjoy!
- 2 TBSP olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 Poblano pepper, seeded & chopped (optional)
- 1 28 oz. can diced tomatoes
- 2 cups low sodium chicken broth (or water)
- 1 can chickpeas, drained & rinsed
- ½ green pepper, chopped
- ½ cup corn
- 1 TSP chili powder
- 1 TSP cumin
- 1 TSP smoked paprika
- As much kale as you want, chopped
- Salt & pepper to taste
- ¼ cup chopped fresh cilantro
- Splash of lime juice
- Heat oil in a large pan over medium heat, add quinoa and onion, cooking until onion is translucent. Add garlic and jalapeno to the mixture, cooking until the garlic is fragrant.
- Add canned tomatoes, chicken broth, chickpeas, green pepper corn, chili powder, cumin and smoked paprika into the quinoa mixture.
- Bring to a boil, reduce heat to medium-low and simmer until the liquid has been absorbed into the quinoa. This will take about 15-20 minutes.
- Take off heat. Season with salt and pepper and stir in cilantro and lime juice.


Oyuntuya (49) is an experienced entrepreneur, who has established her business in early 1990s. She began her business by selling variety of consumer goods in Khuvsgul province, and in 2010, she expanded the business by producing beef and lamb jerky. Now, she owns a small meat processing factory, and has 2 employees.
As livestock has been the fundamental food resource of the country, Mongolian traditional foods often include beef and lamb. Therefore, jerky is an essential food with full of nutrients, which is often consumed in winter times for health care.
The production of jerky is a long process, as it needs to be fully dried and grinded. Therefore, Oyuntuya plans to purchase raw materials in-advance, in order to prepare for the winter supply. She sells her products to the markets and households of Khuvsgul province.
With a loan amount of 30 million MNT, Oyuntuya is able to produce sufficient amount of jerky for the upcoming winter supply. She will hire 1 more employee at the meat factory to support the production.


A Florida-based Tex-Mex restaurant chain is preparing to expand into Georgia with locations in Peachtree Corners and Johns Creek that are set to open this spring.
Capital Tacos announced the locations will be its first restaurants in the state of Georgia. The Johns Creek location will open first, in April, with the Peachtree Corners location expected to open “soon after,” according to officials with the dining chain.
For more information be sure to visit www.bgpodcastnetwork.com
See omnystudio.com/listener for privacy information.


Whether you’re catching up with a friend over a cup of coffee or studying for your next exam, Nature’s Brew offers you the perfect space. We hope to see you soon!
Nature’s Brew is a casual coffee bar and kitchen located minutes away from USC. As soon as you step into our sprawling downtown space, you will be greeted by the aroma of freshly brewed coffee. Come by for a cup of espresso or enjoy selections from our menu of delicious breakfast, lunch, and dinner options. From scones and bacon quiche to bourekas and lavender cookies, we serve a variety of baked goods, sandwiches, and salads. For a refreshing treat, try any of our freshly squeezed juices. They’re our pride and joy!
Our industrial-modern room features bare brick walls spotted with art from local artists, polished wood, and a multitude of dangling lamps. Need a book to read? No problem! Nature’s Brew “exchange” library has several titles for you to choose from. In addition, we have free Wi-Fi.


Whalecove Rendezvous package *From $189 per night!
If eating out is what you prefer, then look no further then our Whale Cove Rendezvous package. Spend two nights in our spacious 1 bedroom self-contained apartment for up to two guests. Included in the accommodation is daily hot breakfast for two as well as an indulgent 2 course dinner for two on the night of your choice.
Smokey Joes Cafe is located only a short 3 minute stroll from our back gates. Open daily for breakfast and dinner, Smokey Joe’s Cafe is a popular eating destination in Hervey Bay with live music on Friday and Saturday nights.
For Breakfast they serve a hearty buffet with hot and cold options such as:
- Bacon, sausages, hash browns, baked beans, eggs three ways
- variety of cereals, fruits, yoghurts, breads, spreads and baked goods
- Tea and Coffee making facilities and a selection of juice
For dinner you can have your choice of 2 courses off of the entire full menu. With dishes such as the seafood hot pot, chicken supreme, oysters, eye fillet, ribs, Risotto, Selection of cakes, tarts and ice creams you will not leave hungry.
*Prices are due to change depending on the season -please contact our friendly staff for price Confirmations. You can choose to upgrade this package to accommodate a family or small group – please speak with staff to enquire about prices and room types.
Bed and Buffet Breakfast *From $165 Per Night!
Did someone say Buffet Breakfast??
Our Bed and Breakfast package is a hearty getaway for two. Spend two nights away in our spacious 1 bedroom Apartment. Start each morning the right way with a Buffet Breakfast for two at Smokey Joe’s cafe.
Our bed and breakfast package allows you to take the stress out of worrying about where to go or what to have. With the large selection of food on offer, there is something for everyone and you will not leave hungry. Located only a short stroll from our back gates. Smokey Joe’s Cafe offers a hearty buffet breakfast every day of the week in an alfresco setting.
- Crispy bacon
- Sizzling sausage
- eggs three ways – poached, fired and scrambled
- Crunchy hash browns
- Saucy baked beans
- Buttered mushrooms
- Flavorsome savory mince
- Selection of yogurts
- Seasonal fruits
- Selection of breads and variety of spreads
- Selection of baked goods
- Fresh Juice – two varieties
- Selection of assorted herbal teas
- Fresh peculated coffee
- Barista coffee – additional charge
So weather you are here for relaxation or out to explore, our bed and breakfast package will ensure you are set from the get go. Dinner options are also available – please let ask our friendly staff for dinner options.
*nightly price is subject to change depending on season. Please follow through to the booking screen to see the prices for the dates you wish to book. Upgrades for this room can be offered and extra breakfast can be purchased at a discounted price. If you wish to upgrade the package into a 2 bedroom apartment or add on extra breakfast, please contact our staff


This weekend we were invited to our friend Permele's house in Milbrook, NY. Her house used to be a farmhouse, they kept the original farm doors and columns, which added a lot of character to the house. We brought cheese and salami from Murray's Cheese NY (my favorite cheese shop in NYC). Here are my favorites: My selection of meats are always Prosciutto San Daniele, Genoa Salami and Mortadella. My selection of cheeses are Burrata, Gouda and Dill Havarti. To complete these selections, we had Rose wine.
Aside from eating delicious cheese, we went to sightseeing in one of Milbrook's Gardens and tanned along the poolside, which was very relaxing after sweating a week in NYC. I'm so looking forward to my next getaway, keep posted!


Bedibles are a specialty style of cannabis sugar cubes which are designed for use with baking as well as in various drinks. The company that creates them is based out of San Diego and the idea of the product is to change the way that patients can medicate.
The B-edibles productline first started with a series of cannabis infused candy such as their cotton candy which is built with organic cane sugar and 100 mg of THC. After realizing the popularity of their candy-based products, the company very quickly change their production line over to the process of building raw organic cane sugar.
Every B-edible product is produced using this organic sugar which is then combined with lab tested CO2 oil. The treats that are delivered are gluten, allergen free as well as non-GMO making the sugar perfectly acceptable for almost any type of baking or additive. Whether you are just looking for sugar for your coffee or you are interested in having a quality baking additive, this cannabis sugar product can really make dosing more discreet.
The way that Bedibles cannabis sugar controls the dosage within the sugar cubes is by adding small amounts of THC to every cube through CO2 cannabis oil. 2 g of organic sugar cane are mixed together for only 5 cal as well as a 10 mg THC dosage in every cube. This offers a discreet way to get a dose almost anywhere and the cubes can also easily be divided for doses that range between 5 mg to 2.5 mg. Cubes are designed to easily help the user find their ideal dosage. Medicated sugar cubes only carry a light taste of the herbal taste of cannabis. In most cases when added into coffee it’s tough to notice the difference. B-edibles are changing the way that people medicate and with healthier products.


St. Anthony school is happy to be offering Lunch Lady Tuesdays. Great affordable nutritious lunches. Menus will be sent out this week. The first day of delivery will be The menu can be seen here with ordering instructions. This program is online ordering only. To order, go to the Lunch Lady website at www.thelunchlady.ca.
If online ordering is not available to you please email the lunch lady or call them at 613-667-9000 to place your order.


1 edition of Home freezing of fruits and vegetables found in the catalog.
Home freezing of fruits and vegetables
|Statement||prepared by Bureau of Human Nutrition and Home Economics.|
|Series||Home and garden bulletin -- no. 10|
|Contributions||United States. Bureau of Human Nutrition and Home Economics.|
|The Physical Object|
|Pagination||48 p. :|
|Number of Pages||48|
Food microbiology. When you click on our product link and buy a product, they pay us a small commission that helps cover some of the costs of maintaining this website. For best quality set the freezer temperature at minus 10 degrees F. Place packages in a single layer in your freezer until they are completely frozen. It is difficult to make an accurate estimate of the cost, because so many factors enter in.
Helpful Hints Freezing Hints Freeze meatballs, berries, or cookies in a single layer on a baking sheet first, then place frozen pieces in bags for long-term storage. Wrapping Food for the Freezer If you're freezing food for a short time, plastic bags or wrap are adequate. They are tougher and stronger. Then remove the vegetables from the boiling water and immediately plunge them into ice water for the same length of time. Here are several vegetable preserving methods, from the easiest and least expensive to the most complicated. Freezing fruits and vegetables actually consists of freezing the water contained in the plant cells.
Currently, India accounts for 7. Use an appliance thermometer to check the temperature of your freezer. Some freezers require periodic oiling and checking of the mechanism. A two- or three-times-a-year defrosting of the top opener type is usually accomplished by removing and heavily blanketing contents and scraping ice from the plates with wooden edged or dull edged metal scraper such as putty knife or thin piece of sheet metal.
short history of the Russian revolution.
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The common pursuit.
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The Chinese Coffin (Stark #3)
influence of social interaction on the development of cardinality in pre-school children
The war as it is and the war as it should be
Pioneers and profits: land speculation on the Iowa frontier
study of American and Mexican-American culture values and their significance in education
Maturing in the spirit
If you can not freeze right away store your vegetables in a cool place. This recipe for sour turnips is well known in eastern Europe as kisla repa or sauer ruben. Here are several vegetable preserving methods, from the easiest and least expensive to the most complicated.
Click on the link at left to see more information and how to order it for the best price!
What foods do various members prefer? They are not recommended for vegetables, since most authorities feel that the best method of cooking frozen vegetables is to drop them, still frozen, into a small amount of actively boiling water.
The downside to a chest freezer is your food getting lost at the bottom of the freezer never to be seen again. The vegetable must then be rapidly cooled Home freezing of fruits and vegetables book ice water to prevent it from cooking.
A menu on the left side of the homepage titled "How do I? For longer periods, use special wrappings such as heavy-duty aluminum foil, special plastic freezer bags, or freezer wrap. The Home freezing of fruits and vegetables book of freezing food is that it's quick and easy.
Place packages in a single layer in your freezer until they are completely frozen. Not more than 2 pounds should ever be scalded at once. Pat dry with a paper towel.
Use it for short term freezing of food that you plan to use within one month. To get all of the vitamins and minerals, one should always use the water in which they are cooked. Textural changes during freezing Water makes up over 90 percent of the weight of most fruits and vegetables.
Put vegetables in a blancher or some kind of a wire basket. However, these latter methods don't prevent browning as effectively as treatment with ascorbic acid.
Self sufficiency in edible oils today stands at in recent years, availabilities of non conventional oil, rice bran oil, soybean oil, palmolein oil and cottonseed have increased. Our directions are based on: The chemical and physical reactions which take place during the freezing process.
Chemical changes during freezing Fresh fruits and vegetables, when harvested, continue to undergo chemical changes which can cause spoilage and deterioration of the product.
Freezing and canning produce different textures and flavors, she says. Drying vegetables is easy to do in your conventional gas or electric oven. To preserve the best quality vegetables, it helps to understand the difference between maturity and ripeness. The scraped off frost may be caught in a paper placed in the bottom of the freezer or may be taken up with a damp cloth.
The book is available online and can be found at select grocery, hardware and mass retailers nationwide. How many of each kind have been canned in the past? Otherwise, you will overload the freezer, making it more difficult to maintain the recommended 0 degrees F temperature.
Steam scalding is very satisfactory with many vegetables, provided the steam keeps them at as high a temperature as boiling water. Their shape, too, is usually not suited for packing foods economically.
This means that it should be just right for eating, neither overripe nor underripe, too young or too old. With careful handling and rinsing in lukewarm water, some containers can often be used more than once.PROCEDURES FOR HOME FREEZING OF VEGETABLES, FRUITS, AND PREPARED FOODS Classified notes on review of literature by ELSIE H.
DAWSON and GLADYS L. GILPIN, food specialists, and HOWARD REYNOLDS, 'bacteriologist BUREAU of HUMAN NUTRITION and HOME ECONOMICS.
Freezing Peas Freezing Green Beans Freezing Corn Freezing Spinach Freezing Peppers. Tips for Freezing Vegetables. Frozen Home freezing of fruits and vegetables book should be used within one year. Always freeze fresh ripe produce.
Do not try to freeze overripe produce. Freezing does not make bad food good. Freeze your produce on the day that it was harvested if at all possible. Freezing is an excellent way to preserve fresh vegetables at home.
Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables .Note: Citations are based on reference standards.
However, formatting rules can vary pdf between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.Freezing most vegetables at download pdf is a fast, convenient way to preserve produce at their peak maturity and nutritional quality.
The following links provide information on various techniques for freezing and thawing vegetables, as well as a chart outlining the preparation and freezing techniques to use for a list of fresh vegetables.Ebook 16, · How to Freeze Vegetables.
Is your garden bursting with vegetables? Were your eyes a bit larger than your stomach? Whatever your reason is for having too many vegetables, you are probably wanting to do something with them (and keep them.


My favorite go-to lunch combo! Delicious every single time!
Excellent food and great prices. Wonderful staff as well!
My weekly take-out lunch of choice! Bento boxes are great!
Our favorite sushi place
Awesome as always!
Great food, Great service
The food here is consistently excellent! At least once a week I eat lunch here and I highly recommend any meal!
I love this app and that at I am able to order from this restaurant.
Great food and easy to use website
Always delicious. I’m super picky about sushi and it’s always fresh and perfect.
Absolutely excellent every time!
Everything was YUMMY!
I order the sushi here all the time for pickup, always fast service and it always tastes fresh and delicious! I refer people here all the time!
Wonderful staff and wonderful food. Always fresh.
Always wonderful food and service! Thank you
it dropped on the ground bc the bag broke so no. i did not enjoy it use stronger bags $90 worth of food gone
Never received our order. Waited over an hour in restaurant and they couldn't find our order.
Didn’t taste fresh, ended up with stomach ache. Couldn’t see scallops, the wrap for spring roll was fried and falling apart though spring roll was ordered... disappointed
This was a delicious meal. The portions were delicious and filling. Thank you
Amazing as always!!
My favorite place in the area to get sushi, expensive but well worth it!
Excellent sushi rolls! Fast and friendly takeout service.
You guys rock! So tasty.
Everything was delicious
Delicious and fresh sushi!
Perfecf as usual
Always great food, good portions and nice presentation! The sushi is amazing and I love the bento boxes.
Excellent as always!
Online order, ready in 15 minutes, and absolutely delicious!
We asked for 'extra spicy' for our sushi and it was absolutely PERFECT! Definitely coming back again soon.
Great food very filling, but they forgot my coke
Great food. Packaged very well.
Excellent, as always. The Green Tree Roll is one of my all-time favorite sushi rolls (imitation crab and mango). The hibachi is always flavorful and the portion size is large.
Amazing. Always the best!
So awesome! Yum!
The food is very good. My issue is with the website. It was stated that I would receive a 10% discount for ordering on line. My bill when I picked up the food was 20% higher than what the website stated my bill would be.
Very good food and ready for pick up when we arrived. We love this place.
Great as always! Everyone is very friendly here and the food quality is amazing!
Wonderful presentation and delicious food. We love using this restaurant.
Best Asian restaurant around. Sushi is great. Avacado salad best I've had. Hibachi chefs not the most talented I've seen, but food is consistently of the highest quality.
Always SO good!!
Any questions please call us.
Sakura Japanese Steak House & Sushi Bar
57 Eastern Boulevard, Canandaigua, NY 14424
All Rights Reserved


I know one thing, BOAR, meat is only good fresh, very fresh, and even then you can taste boar. If you freeze it and get it out later the boar smell will make you sick. I know some people have it processed into sausage, which can be ok if mixed right with enough non boar fat etc. But generally the meat on a boar is a lost cause. Now sow meat is excellent and you can have pork chops just like any pig. If you want one to eat, shoot a nice big sow.
If you want one for your wall with big tusks then its sausage made by someone who knows what their doing, or forget it. My Husband tired to eat boar once, and it was not a good thing. We didn't take it anywhere to have sausage made cause we had already cut it up.
I have heard that soaking the meat in coca cola at about 45 degrees for about 24 hours can take some of the Boar wang out of it.. But I haven't tried that. I do know that does take a lot of the wild taste out of deer. But boar taste is way beyond Deer wild..
The wild boar taste is totally dependent on what the boar has been feeding on. They are scavengers, so will eat grubs, dead things, etc. However, that being said, if that boar has been feeding in a barley field or eating acorns the meat will be as white as domestic pig and won't be gamey. I find that stewing works well for the tougher cuts. Mexican seasonings or curry also help. Been cooking wild pig for about 40 years now and rarely have any that we won't eat. Just have to adjust your seasonings or cooking time.


Petiole Sampling Potatoes
Jun 20, 2020
As the potato crop grows to full canopy, growers are constantly monitoring nutrient levels in the plants. At Pest Pros we take potato “petiole” samples in our customers fields on a weekly basis to provide up to the minute nutrient values. If adjustments need to made the growers can react quickly. Randy Van Haren demonstrates the how-tos of petiole sampling to our interns as we will start sampling next week on nearly every field we look at. To watch a video of the process, click here.


This game is a time management strategy game that allows us to create the best strategies to serve them the most amounts of customers.
When you start the game it will land you in New York. You have a small donut shop that gets you into the practice of creating the food and decorating the food. The cooking craze developed by Big Fish Games.
|Name||Cooking Craze Game|
|Updated date||21 August 2020|
|No Of Installs||10,000,000+|
|App Type||Pro, Mod, Premium|


I love making plum jam. It’s the simplest to make, and the most delicious.
Even though I’ve stone sheep field walls round my garden, I’m quite high up on a mountain where fruit doesn’t do too well, but a friend further down in the valley has a lovely plum tree in her garden. I don’t know what variety they are, but they are tart and very tasty. In previous years I’ve made a spiced chutney with them, which is delicious, but this year, after such a glorious summer, they were unusually sweet. So plum jam it was. I gathered the fruit with the help of Phoebe, who has a sweet tooth and hoovered up any that fell to the ground with great efficiency. (Never question a dog about what they do with the stones)
The recipe is wonderfully simple. Weigh out the plums, weigh out the same amount of sugar, add the juice of a lemon or so if desired (but no water), and away you go.
There are two methods of stoning plums. When I’ve made jam with big juicy Victoria plums I’ve stoned them before cooking. Because these ones are small with tight flesh even this year (they are almost a damson on years when the sun barely shines) I cooked them whole, then scooped out the stones (which conveniently rise to the surface) before adding the sugar.
The cooking method is also simple. I’ve got a thermometer, but for this jam it wasn’t necessary. It’s just a case of boiling, stirring tomake sure nothing burns. After a bit I experimented to see it had reached the setting point by putting a bit on a saucer and letting it cool. If it wrinkles when you push it, it’s done. I wiggle it around a bit as well (and taste it, of course). It was still a bit thin, so kept on for another ten minutes or so. This time I could see it had darkened and grown more translucent and I was pretty sure it was ready. Another test (and taste), and I let it cool a little before spooning it into sterilised jars, sealing them, and leaving it all to set.
There was, of course, a little over that didn’t fill a complete jar. So what was a girl to do? There’s nothing quite like fresh sourdough bread, brought straight back from the baker just down the hill and still warm, spread with real butter and a dollop of fresh, still slightly warm, plum jam. Actually, I cheat and put slightly less sugar when I’m making jam. Well, it’s not going to last long enough to go mouldy, and that tart edge to the taste is utterly and totally and zingingly delicious.
Bread and butter and jam for tea. The best.
Elin, my heroine in ‘We That Are Left’, turns her hand, as so many women did, to making jams and preserves from the produce of a kitchen garden during the Great War. By 1914 new imports of jars of jam and tins of fruit had made preserving seem old fashioned to many. But like in the Second World War, when the imports didn’t make it through, and food became expensive, there was a return to the old country ways. I used to make jams years ago, before that thing called life took over. Making them again has been a reminder that there’s nothing quite like capturing the goodness of a summer’s day and hiding it away to be rediscovered in the winter months.
So hurrah for plum jam!
Right, so I’ve got the gin for the next experiment. Those sloes had better be ready soon ….


Hi there. Thanks for stopping by the Best Small Rice Cookers. After countless hours spent scouring the internet, we have collected and reviewed the top rice cookers, pressure cookers and rice warmers on the market.
We always recommend the best rice cooker accessories and products and we provide an honest and unbiased assessment of every product we review. We did the hard work so that you don’t have to!
We would love to hear from you so please feel free to reach out to one of our editors if you have a recipe or tip to share. Cheers!


The Fresh Grocer is Committed to the Community
At The Fresh Grocer, we take an active part in neighborhood and community initiatives.
The Fresh Grocer welcomes the opportunity to support your cause. If you represent a non-profit organization and are seeking a donation, please click here for our donation request form and click here for our guidelines.
Fresh Finds, a Healthy & Fun Field Trip (grades 1, 2 and 3)
The Fresh Grocer welcomes elementary school students grades one through three to participate in our health-focused supermarket field trip, Fresh Finds. The Fresh Finds field trip is a fun and interactive supermarket adventure designed in-house to help teach students about the six food groups outside of the classroom with fun-filled games like scavenger hunts and Quizzo. Students will also be introduced to healthy snacks like seasonal produce and fresh fruit smoothies, compliments of The Fresh Grocer.
Fresh Finds field trips are facilitated by a Fresh Grocer representative and are offered chain wide. Organizations interested in scheduling a Fresh Finds field trip at their nearest Fresh Grocer location should contact Rachel Weiss at email@example.com for more information.
Spotlight on Community Relations Initiatives:
NEIGHBORHOOD HEALTH AND NUTRITION PROJECT: La Salle University has launched a Neighborhood Health and Nutrition Project in partnership with The Fresh Grocer to act as a vehicle in assisting the reduction of health disparities and disproportionately high rate of disease in the local community. In studying the issues of urban health and nutrition over the past several years, La Salle faculty and staff members have found that access to healthy food is among the critical tools for improving the overall health of a community, but that access alone is not sufficient. With this in mind, the Neighborhood Health and Nutrition Project’s mission is to explore how the University and The Fresh Grocer, in partnership together, can use their collective resources to work with neighbors and local organizations towards improved health and nutrition in our immediate community.
THE FRESH GROCER AIDS PHILABUNDANCE: The Fresh Grocer aids Philabundance in the fight against hunger! Fresh Grocer employees volunteer at Philabundance, the Greater Philadelphia region's largest food bank and hunger relief organization. Providing food to more than 65,000 people per week, Philabundance is always looking for volunteers. The Fresh Grocer saw this opportunity to help the community and presented employees with the chance to volunteer.
PROJECT H.O.M.E. FARMERS MARKET: The Honickman Learning Center & Comcast Technology Labs (HLCCTL) has partnered with The Fresh Grocer to open a farmers market at the center on Saturdays in the summers. The farmers market was conceived to offer fresh fruits and vegetables to the community at affordable pricing. The Fresh Grocer has provided wholesale pricing as well as professional consulting advice. The farmers market is an excellent opportunity to provide healthy food to the community while at the same time teaching the students running the market valuable skills in business.
GET FRESH AT MANNA: The Fresh Grocer has partnered with MANNA (Metropolitan Area Neighborhood Nutrition Alliance) by hosting grocery store tours to help participants identify and buy local produce. Each participant is given a gift card to entice them to buy local produce items. The goal of this program is to improve health and wellness while also supporting local farmers.
HEALTHY SUPERMARKET TOURS: The Fresh Grocer hosts a number of Interactive and Healthy Supermarket Tours given by organizations like Temple University, The Food Trust, and the Eleventh Street Family Health Services of Drexel University to help educate customers on how to shop smart, try new healthy foods, choose healthier options and learn ways to make healthy meals. Customers meet with our staff, are treated to live demos and offered samples of healthy items like fresh fruit smoothies and rice cakes.
RECYCLE REWARDS: The Fresh Grocer participates as a rewards partner in the Philadelphia Recycling Rewards Program and RecycleBank's overall rewards program. The program rewards participants for recycling and making environmentally friendly decisions with points that can be redeemed for coupons to various retailers like The Fresh Grocer. Offers include a coupon for $5 OFF a $40 Fresh Grocer purchase!
HEALTH FAIRS: The Fresh Grocer teams up with organizations that share our dedication to improve health awareness in our communities by hosting free and interactive health fairs in our parking lots. A very successful health fair was held over the summer in the parking lot at our 56th & Chestnut St Fresh Grocer. The lot was transformed into an outdoor festival with DJ entertainment, line dancing led by the West Philadelphia YMCA, face painting, health screenings by Health Partners and American Diabetes Association, free healthy snacks provided by The Fresh Grocer, and an appearance by the Philadelphia Zoo on Wheels. Many more health and wellness events are planned to take place over the next few months. Check back for more details...
FOOD DRIVES: Every fall, The Fresh Grocer supports local hunger relief organizations such as Philabundance, Feeding New Brunswick Network and the Food Bank of Delawae by hosting a chain-wide fundraiser to provide basic food items to the needy by having customers purchase holiday gift bags packed with nutritional necessities. Stores place two types of gift bags on display for purchase. The bags are filled with priority items requested by the hunger relief organizations, like canned tuna, instant oatmeal, and macaroni & cheese. Customer and employee participation continues to increase year to year and tons of food is donated to help feed the hungry!


Above the fish shop you will find the restaurant, where we can accommodate fifty people in a warm and comfortable environment. The atmosphere is spacious, relaxed and welcoming and the perfect place to bring the family for lunch or enjoy an intimate dinner.
- Mon to Sat 11.30am – 2.30pm / 5.30pm – 9.30pm
- Sunday 11.30am – 2.30pm
Not just a fish & chip restaurant, on the menu you will always find fresh fish, fried or grilled together with mussels, oysters and seafood platters.
Our chef is Craig Mather, a graduate of Thanet College and Michelin trained at Mallory Park in Warwickshire where he worked for four years.
He is a naturally gifted chef and never fails to deliver perfectly cooked food with flair and imagination. He is already creating an enviable reputation here at Eddie Gilbert’s.
A la Carte
The a la carte menu changes daily reflecting the latest fish catches, but also features several meat and vegetarian dishes, together with some of the chef’s signature dishes.
We offer a special Sunday menu which is 2 courses for £16.95 or 3 courses for £19.95


Nov 23, 2020
To make healthy pancakes, you need:
- 1-2 servings of Kodiak pancake mix
- 3/4 cup of Greek yogurt (use plain non-fat for less calories)
- 1 egg
- Milk (enough to get your desired consistency)
- 1-2 servings of your choice of fruit. Some recommendations: blueberries, strawberries, raspberries, bananas
Mix those ingredients together and cook your pancakes in a frying pan with some butter. I use about a tablespoon of butter for the entire batch. For toppings, I like to use sugar-free syrup and some whipped cream.
What you end up with is a meal that is under 700 calories and about 50 grams of protein. Scale up or down to suit your calorie needs.
Eating to lose weight doesn’t have to suck. You can have your pancake and eat it too.


TASTE THE DIFFERENCE OF LOCALLY-SOURCED INGREDIENTS.
Chef Artis is passionate about bringing delicious flavors to the table using fresh and locally sourced ingredients. Our open concept kitchen is meant for you to be able to watch him work.
We believe that every meal should be a celebration of life, and we’re dedicated to providing a dining experience that is both delicious and memorable.
At our restaurant, we source our ingredients from the finest local farms and producers to ensure that every dish is made with the freshest, most flavorful ingredients. Our menu is designed to showcase the rich variety of ingredients available to us, with something to suit every taste. And our chef is always experimenting with new techniques and flavor combinations, so you can expect something new and exciting every time you visit.
But what really sets us apart is our commitment to providing a warm and welcoming atmosphere. We believe that food is more than just sustenance, and we strive to create a space where people can come together to enjoy great food and good company. Whether you’re grabbing a bite with friends or celebrating a special occasion, we’re here to make your dining experience one to remember.
So come and taste the difference of locally-sourced ingredients for yourself. We look forward to serving you soon!
Because we are sourcing fresh local ingredients, our menu is always changing. Visit our online ordering portal or social media pages for this week’s menu!


Here are my very casual-not-at-all-fda-approved directions for this batch of apple butter:
- Core and quarter apples. (I used Cortlands, but nearly any apple will do. If you don’t have a food mill, go ahead and peel the apples as well.)
- Add apples to a large enough pan to allow for stirring. Add a little bit of water to prevent the apples sticking before they release their own juices. Cook covered over medium heat until apples are soft enough to mash/mill.
- Run apples through food mill (finest disc). If you removed peels for prep, you can just mash using a potato masher or immersion blender.
- Add .25 cups white sugar for every 1.25 cups apple puree. Season to taste with cinnamon, nutmeg, and cloves. (If I were freezing this apple butter I would likely quarter the amount of sugar or omit it all together.)
- Cook puree until it is the consistency you like. You can do this in a slow cooker, low temp oven, or, if you’re especially brave and not prone to multitasking, on the stovetop. You’ll probably want your butter to mound on the spoon when it is cool.
- While keeping butter hot, process via hot water bath. Ball’s apple butter recipe uses the same canning method as I used.
Apples by Roger Yepsen
Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan
Let’s Preserve It by Beryl Wood
Preserving Summer’s Bounty by Marilyn Kluger
Put ’em Up by Sherri Brooks Vinton
The Big Book of Preserving the Harvest by Carol Costenbader
The Art of Preserving by Rick Field, Lisa Atwood, and Rebecca Courchesne
naturally sweet food in jars by Marisa McClellan
Thanks Amy Beth. Great, concise and looks do able. 🙂 Kathy b Huckmom on ravelry


Enjoy a delicious coffee or meal served up at the Café Carnegie or Fossil Fuels Café.
The Café Carnegie
Under the direction of James Beard semi-finalist Chef Sonja Finn, The Café Carnegie brings her approachable cooking using responsibly-sourced ingredients to Pittsburgh’s favorite museums. The newly transformed space features a comfortable full-service dining area, and a walk-up espresso and wine bar for a relaxing break on a museum visit.
Visit The Café Carnegie’s website for menus and additional information(external link) or call 412.622.3225 for ordering details.
Coffee & Wine Bar
Fossil Fuels Café
Located on our lower level near the Natural History stairs and elevators, Fossil Fuels offers a variety of walk-up breakfast, lunch, and snack options in a casual setting.


Crystal clear, turquoise waters, sand nearly as white as snow, and 33 of the most enviable beaches in all the Caribbean – welcome to Anguilla, a petite island nestled in the Northeastern region of the Caribbean.
Not only is this dash of paradise already one of the Caribbean’s best kept secrets, it also boasts the most delectable and worldly cuisine options in the entire region. To the islander’s delight, Anguilla continues to attract accomplished chefs from all over the world, while retaining homegrown Caribbean chefs, serving up local favorites year round.
Embracing local culture, while welcoming influences from across the globe, is the essence of what makes Anguilla such an idyllic place. Anguilla is calm and removed from the stresses of our fast-paced lifestyle, but it’s also lively, colorful, and simply delicious.
To paint a clearer picture of just what makes Anguillian cuisine so divine, here are a few examples to get your mouth watering.
Front Row Seat to Shangri-la
Since Anguilla is completely surrounded by crystal blue waters, beach dining is not only possible, it’s actually quite common. Fine dining, on the beach dining, and even in the water dining are all options on the island. The possibilities of where and what you can eat on Anguilla are seemingly endless.
Located on the quintessential Caribbean shore of Crocus Bay, Da’Vida restaurant offers bliss on your plate and for your palate. The motto of Da’Vida is to celebrate life, so there’s really no way you’ll experience anything less than total enjoyment while dining there.
For the perfect sunset gazing spot, check out Straw Hat at Meads Bay. Featuring delicious dishes such as twice baked local eggplant and grilled Anguillian lobster, this gorgeous spot won’t disappoint with it’s never ending views and tasty treats.
The World is Your Oyster
As mentioned earlier, the magic of Anguilla attracts residents and visitors from every corner of the Earth, which is artfully represented in the menus of many dining establishments.
For the finest fusion of European and Caribbean flavors, Pimms at the luxurious Cap Juluca resort, is the ideal option. Ask about wine pairings selected from the extensive award-winning wine collection. For small dinner plates, try Spice, also at Cap Juluca, which is a little more casual and offers live music.
For an eclectic mix of cuisine options, Sarjai’s Restaurant is the place to be. Anguillian stewed goat, tuna tartare crisp, and snapper creole are just a few dishes to get your mouth watering.
Can’t Miss That Caribbean Beat
When it’s all said and done, the island flavor will be calling your appetite. Of course, it isn’t difficult to find some tasty Anguillian fish fry, but there are a few places that deserve special shout outs. Tasty’s – an Anguilla institution, owned and operated by Chef Dale Carty, is open for breakfast, lunch, dinner, and tapas.
As you meander across the island experiencing all of these unique dining venues, you’ll certainly want a serene retreat in between escapades. A luxury Caribbean resort, Cap Juluca is nestled on Maundays Bay, away from the commotion and offering every amenity possible. To celebrate the onset of the holiday season, Cap Juluca is offering a complimentary 5th night to your stay, so now you can enjoy even more Maundays. Let the staff at Cap Juluca guide you through the Anguilla lifestyle, and treat you and your fellow travelers to total relaxation. Have your Caribbean beach resort adventure tailor made to your tastes and desires..
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The diet you choose for your new pet will play a crucial role in your pet’s overall health and development. A proper diet can help maintain overall health and vitality for your pet including healthy teeth, skin, urinary tract and weight. Unfortunately, all pet foods are not created equal and there is huge variation in both the cost and quality of pet foods on the market. “Bargain Foods” may end up costing more in the long run! Beware of pet food labels that make impressive claims …. the pet food industry unfortunately is not well regulated and some of those impressive claims may not be backed by valid science or research. Also, reading pet food labels can be notoriously difficult and even misleading. When it comes to pets, we believe the old saying “you are what you eat” is especially true….since most pets eat a fairly constant diet it is particularly important that is safe, nutritionally balanced and complete!
At Sault Ste. Marie Animal Clinic, we carry premium pet foods available only through Veterinarians (at comparable prices to pet store brands) designed to provide optimal levels of nutrition backed by extensive scientific research. The companies that produce the foods we carry such as Hills and Royal Canin have world class research and development facilities and are staffed by world leaders in veterinary nutrition (they are also very ethical facilities…..the dogs and cats that live there are pampered and extremely well cared for both physically and emotionally). They test their products by doing actual feeding trials with cats and dogs as opposed to just analyzing the ingredients. Having sold these diets for many years at and having seen excellent clinical results in many, many of our patients (including our own pets) we recommend them with sincere confidence. Please ask us for a specific dietary recommendation for your pet.


1 half-gallon of milk (whole works best, but 2% works) of your choice
medium heavy-bottomed saucepan
1 cup yogurt starter (MUST contain live cultures: acidopolous) my favorite is dannon for tang, or any organic brand for smooth taste
medium size bowl
First, bring your milk ALMOST to a boil (watch it like a hawk!), take it off the heat when you see small bubbles appear
Then, let milk cool for about 15-20 minutes, then try my 20 second rule (put your finger in and if you can keep it there 20 seconds without removing its ready!)
Pour a little of the hot milk in the medium bowl along with the 1 cup of yogurt. Whisk it until the yogurt melds with the milk, NOW, if your heated pan has scalded on the bottom, pour your hot milk along with the yogurt mixture into this new pan, secure the lid, and put into your COLD oven, oven light ON for 10 to 12 hours. DO NOT DISTURB IT!!!!! after the alloted time, place it in the refrigerator for an hour or so to firm. And, wallah!! Yummy yogurt!!! NOTE: the best time I find to do this recipe is in the evening, after dinner giving you fresh yogurt in the morning. Also, do not reuse your yogurt for making your next batch, it becomes weaker and watery. Always use fresh yogurt starter.
Recipe ideas for your plain yogurt:
Breakfast: put on granola, pancakes, oatmeal or with fruit with a drizzle of honey or maple syrup and a pinch of cinnamon or nutmeg
Lunch: use in place of sour cream in your recipes, or mayonnaise
Dinner: great in stroganoff, in soups, dip along with garlic for fries, or with herbs for raw veggies
Dessert: top your scones with jam and yogurt mixed with honey, dash of vanilla, top fruit crisps and cobblers with same. Mix with orange juice concentrate and vanilla and freeze pops for kid-friendly snack, experiment and have fun!!!!
Say goodbye to oodles of yogurt containers in your recycling trash every week and enjoy making you own. Some of you may have yogurt makers.. I don't, and this method works for me. My mom fills quart jars with her yogurt, places them in a warm water bath in a large covered container in her COLD oven. Just try it!!


Celebrating International Coffee Day 2021 at P&G
Oct 4, 2021
Oct. 1, 2021, was a special day for P&G for two reasons: my birthday (most importantly, of course) and International Coffee Day.
International Coffee Day celebrates coffee, promotes sustainable coffee practices, and raises awareness for coffee growers and the issues they face around the world. P&Gers celebrated the day by enjoying their drink of choice and considering the journey coffee beans take from farms to our mugs.
Creative Strategist Lisa Assenmacher usually focuses on the quantity over the quality of her coffee. When she isn’t going for volume, she enjoys roasts from sustainability focused, local brands, brewed in a french press.
Although Executive Assistant Shannon Janczewski doesn’t drink coffee or caffeine, she celebrated the day with a cup of hot chocolate.
Creative Strategist Hilary Edwards (and the rest of P&G, let’s be honest) is partial to coffee and treats from Blue Owl Coffee. Blue Owl’s REO Town location is steps from P&G’s office and offered a change of scenery pre-COVID.
Senior Strategist Cassie Cotton enjoys the process of brewing a perfect cup. She often uses many different methods of brewing from pour over, to french press, to aeropress, to espresso (pictured here)!
And the result of the espresso shot! It all starts with the beans for Cassie. She prefers supporting local roasters and often grabs a bag of beans when she travels to new locations and checks out new shops. Pictured here are beans from Cafe Saint Pio of Czech Village in Cedar Rapids, IA.
My preferred coffee-making method is a moka pot. I add the pseudo-espresso to frothed oat milk, either hot or iced.
Coffee can be confusing. With so many processes, components and style preferences, it’s hard to know where to start. We’ve compiled a list of basics to keep in mind while exploring the world of coffee.
Whether you’re a coffee novice or a seasoned pro, here’s what you should know to make the perfect cup of joe:
Coffee is made of four key chemical components: alkaloids (caffeine and trigonelline), volatile compounds, acids and lipids. Each influences the characteristics of coffee, such as flavor, aroma and texture.
- Alkaloids produce aromatic compounds, and caffeine is responsible for the stimulating effect coffee is known for.
- Volatile compounds evaporate at room temperature and also contribute to coffee’s aroma.
- Acids produce broken-down compounds through the Maillard reaction that give coffee its bitter flavor.
- Lipids — or coffee oil — create the crema characteristic of espresso.
Producing coffee is a labor-intensive process. Each leg of the journey can affect coffee’s taste and composition. Major steps of the process include:
Consumers have the most control over roasting, grinding and brewing. These steps are a great place for beginners to start experimenting.
When roasting coffee beans, a number of chemical reactions occur, such as the Maillard reaction. This reaction happens between amino acids and reducing sugars. Variables such as temperature and roast time play a huge role in the taste of your coffee.
Lighter roasts have a “brighter” flavor with more complexity and higher caffeine content. Darker roasts are “deeper” with a nuttier flavor.
Grind size relates to how long the coffee will be exposed to water. For example, cold brew uses a very coarse grind while espresso uses fine grind. Tailoring grind size to your preferred method of brewing can help avoid over- or under-extraction, which changes the flavor of your coffee.
The optimal brewing temperature for coffee is between 195 and 205 degrees fahrenheit.
There are an extravagant number of brewing methods, and it’s largely up to you which you prefer. Drip coffee, espresso, French press, pour over, cold brew and percolator are popular methods, to name a few.
To complicate matters further, water hardness and coffee freshness also impact the taste of coffee.
Soft water has low levels of calcium ions and bicarbonate, so it can make coffee highly acidic, sometimes described as sour. Hard water has high levels of bicarbonate, so it can actually neutralize the acidity of coffee.
Earlier, I mentioned volatile compounds in coffee that contribute to flavor and aroma. Over time, these compounds escape and coffee has less flavor. You can combat flavor loss by storing coffee in an airtight container in the fridge.
With innumerable combinations of origin, roasting, grinding and brewing, it’s no surprise coffee continues to capture our hearts today. Although International Coffee Day 2021 has passed, you can still celebrate by learning more, enjoying a cup and appreciating the labor, skill and expertise that goes into each and every cup of coffee.


Welcome to Nurish
Welcome to Nurish, your place to find globally inspired meals which are healthy, yet delicious. We understand that maintaining a healthy diet can be difficult with busy schedules and limited options. That’s why we offer a wide variety of high-quality, delicious meals to fit your taste and diet.
Our team of expert chefs use only the freshest and most nutritious ingredients, ensuring that each meal is not only delicious but also good for you. We offer a variety of dietary options to suit different needs and preferences, including vegetarian, gluten free and “protein plus” for those looking for a bit of added protein. Our goal is to help make healthy eating easy and convenient for our customers, so they can focus on their busy lives.
All of our meals are prepared fresh and delivered right to your door twice a week, guaranteeing the highest quality and taste. Just pick out what meal you’d like to eat, heat it up, and enjoy!
Thank you for choosing Nurish as your meal prep service. We look forward to helping you achieve your goals.


Wayne Walsh – Brand Ambassador
Wayne Walsh is the reigning Mr Ireland and is also a top hurler. We are proud to have him on board as a brand ambassador for our business.
Less is Best Crumbed Ham1801
Less is Best Smoked Ham1803
There is a growing segment of the market that sees customers increasingly interested in the breakdown of what they eat. Divilly’s Smoked Ham is perfectly placed to fulfil that need & satisfy the taste requirements of the consumer.
Less is Best Premium Turkey Breast1807
Turkey is ultra-low in fat, even relative to the leanest cuts of meats. It is also a rich source of a multitude of vitamins & minerals. Less is Best Premium Turkey Breast contains no MSG making it an obvious choice for consumers.


When it comes to dining, Utrecht features a vast array of choices. There is leisurely fine dining, with diverse international cuisines and wine lists. There are also many charming, homey cafes for faster and lighter fare; and even faster, some very tasty take-out in interesting combinations such as Indian/Surinamese and Thai/Vietnamese, not to mention pizza and shoarma kapsalon. But for a truly fast guilty pleasure, one needs look no further than the nearest Vlaamse friet stand. Flemish (Belgian, not French) fries, served in paper cones, fresh, hot, and salty. But the best part is the sauce. In the Netherlands, there are nearly as many types of friet sauce to choose from as there are types of black licorice – and that is going some!
The basic sauce is, of course, mayonnaise. However, there is also official “frietsaus,” which, as far as I can tell, is just a lighter version of mayonnaise. And, you can, of course get ketchup if you must, or even better, curry ketchup! But beyond that, there is chili sauce (chili and mayo), cocktail sauce, piccalilly sauce (mixture of pickles, turmeric, crunchy vegetables and mustard), mustard sauce, green pepper sauce, garlic sauce, Samurai sauce (sambal and mayo), curry sauce, Andalouse sauce (mayo, tomato paste and paprika), tartar sauce, Joppie sauce (this is some sort of secret sauce that seems to include mayo, curry, and onions), and sate sauce (peanut sauce). You can also get a “Frietje Speciaal,” consisting of fries with mayo, curry, ketchup, and raw onions), or a “Frietje Oorlog” (meaning “fries war,” referring to the messiness quotient!), consisting of fries with mayo, sate sauce, and raw onions. And, the newest sauce featured at Mannenken Pis? “Wietsaus” – yes, weed sauce, marijuana flavored (no, not Alice B. Toklas fries, as regrettably, it contains no THC!).
Still not fast enough for you? Well then, time to hit the wall – the ubitquitous Febo Automatiek! A wall on the street with rows of small square compartments with clear doors, each with a ready, hot snack inside; you can peruse the selections on foot or even on your bike. A veritable red light district of junk food! What’s on display? Frikandel, a sort of minced-meat deep-fried hot dog. Or Bamischijf, a square disk of breaded, Indonesian-style fried noodles. Kaassoufflé, cheese in a puffy pastry, and gehaktstaaf, a rod-shaped meatloaf made of mystery meat, probably a combination of beef, chicken, pork, and vegetables. And then there are the krokets, crispy cylinder-shaped deep-fried rolls, including sate krokets, filled with chicken and peanut sauce, and vleeskroket, filled with meat. There is crispy kip corn, which is chicken breaded and fried in corn meal, and kip krokant, spicy fried chicken. A broodjebal, i.e., a meatball on a bun, and numerous burgers to choose from, including a grill burger, a cheesy grill burger with “unieke grillsaus,” a double grill burger, and even a Samuriburger with, you guessed it, Samurai sauce!
Available all over the Netherlands, what is sauce for the Goois is also sauce for the Flanders! Partake at your own risk!


Refund /Return Policy
To provide the best customer satisfaction, we’ve created the following Refund & Return Policy. If you have any questions regarding the Refund & Return Policy, please contact us by email email@example.com or give us a call at (334) 246-3088.
We cook our food fresh to order with only the finest and freshest ingredients. We take great care and pride in all of the dishes we make. We will need the food returned in the original container(s) so we may investigate and deal with the issue. We will prepare you a new food order. If you do not wish to receive a new dish, we will refund your payment after we receive the food in the original container(s) and have confirmed the error to the discretion of the manager on duty.
FOOD ORDER ERRORS
If you receive food that is different from your receipt, we sincerely apologize. Please call us as soon as you notice that there was an error in your order in order to make your meal the way it was intended to be . You may come to pick up the correct food item. If you decide to return the item please keep in mind:
Only missing or wrong items can be refunded, WE WILL NOT refund any other items in your order if they are made as per request.
In order to receive a refund, items MUST be returned in its original container and without any signs that 25% or more of the food has been consumed or removed from original packaging. If the food has been discarded, repackaged or tampered with in a way we cannot verify its origin or issue, WE WILL NOT issue any discount, refund or store credit.
You will be refunded to your credit card the sales price amount associated with the error, please keep in mind that your refund might take up to 3 business days to be refunded.
Your order will be priority if you come to pick it up. In all cases, please see our cashier or host at the entrance of the restaurant. Please, have ready your order number and name so we can take care of you as soon as possible.
We offer a choice of spice level 0 through 5. The spice can be different for everyone. We suggest that you start off at a low spice level (you can add spice in, but can’t take it out!) We do not offer discounts or refunds for a preferred different spice level, but please let us know if you’d like for us to add a side of ground chili, chili oil sauce or sriracha for you. (Please note: for extra a side of ground chili, chili oil sauce or sriracha, price starts from $1.00 & up)
FOOD ORDER INCOMPLETE
In the occasion that you do not receive food that is on your receipt, we will make it up to you. Please call us or your third-party delivery service as soon as you notice that any food items were not received in your order. You may pick up the missed item immediately at the restaurant after notifying us.
We cannot cancel, refund or give store credit if you change your mind or mistakenly order an item after the order is prepared.
As a private business, it is the right of the restaurant to deny or refuse service to any customer for any reason. If a customer abuses any of the Return & Refund Policy we, unfortunately, will not be able to conduct future business with the customer so that we may continue to provide excellent and quality food and service for you and our other wonderful and frequent patrons.
PICK UP ITEMS
We are not responsible for the damage of any food items once the order is picked up by the customer and when it leaves our restaurant.
Please note: We strive to prepare and package our pick-up items to preserve the high quality of the food. Keep in mind the temperature, sauce, and consistency of some items may vary slightly after being packaged.
All store credits expire within 30 days of the original purchase. To redeem for store credit, please call our restaurant directly at (334) 246-3088.


The supplied Organic Pineapple Juice is loved for its sweet and refreshing taste, but many people do not realize how packed with healthy nutrients it might be. It is said to be rich in bromelain, a key enzyme for protein digestion. It is helpful in regulating blood pressure levels. Also, the high level of potassium found in pineapple juice may make it an excellent remedy for high blood pressure. It can help reduce hypertension and protect overall cardiovascular health. The offered Organic Pineapple Juice is made for use by people of all age groups and is very healthy.